Lindas Lemon Fish Food

LINDA'S LEMON FISH

Linda's Lemon Fish image

"I've used this fish recipe since I was about 15 years old," reports Linda Gaido of New Brighton, Pennsylvania. "The zippy seasoning tastes great on almost any fish, but I prefer sole. Served with a salad and fresh hot wheat rolls, it is an excellent light meal."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound whitefish or sole fillets
1/4 cup lemon juice
1 teaspoon olive oil
1 to 2 teaspoons lemon-pepper seasoning
1 small onion, thinly sliced
1 teaspoon dried parsley flakes

Steps:

Cut fish into serving-size pieces. Place in an ungreased 11x7-in. baking dish. Drizzle with lemon juice and oil; sprinkle with lemon-pepper. Arrange onion over fish; sprinkle with parsley. Cover and let stand for 5 minutes. Bake at 350° for 20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 178 calories, Fat 8g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 60mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

LINDA'S STUFFED HADDOCK OR FLOUNDER

Linda's Stuffed Haddock or Flounder image

Talk about delicious? Try this... I make this when I want something extra delicious for company... This recipe works well with ANY white fish...I don't care what you use... Great on fresh water fish, as well as ocean fish... It would also be good with Salmon or Swordfish too!

Provided by Lindas Busy Kitchen

Categories Whitefish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs haddock fillets or 2 lbs other white fish, of your choice
1 -2 lemon, juice of
butter
36 Ritz crackers (1 sleeve)
1 (6 ounce) can crabmeat
1/2 cup butter, melted

Steps:

Lay your fish filets out in a lg. casserole dish, or a 9x13" baking pan.
Squirt with fresh lemon juice, and dot with pats of butter.
Take the sleeve of Ritz crackers and crush finely in a bowl.
Add crabmeat to it, and mix well.
Add 1 stick of melted butter to it, and mix well.
Spread a 1" thick layer over your fish fillets.
Put in a preheated 350 oven, and bake for 20-25 mins., or until fish is no longer opague in the middle.
Serve with fresh lemon squirted on top.

FLOUNDER WITH HERBED COUSCOUS

Flounder With Herbed Couscous image

A puree of parsley and scallions mixed with lemon juice and oil both flavors the couscous and acts as a sauce for the fish. The taste of flat-leaf parsley really comes through if you use the flat-leaf variety. Any mild-tasting fish fillets will go well with the relatively delicate sauce. Try lake perch, whiting, croaker, drum, or bass, or of course, any of the flounder family, such as lemon or gray sole. Variation: Flounder with Basil and Parsley Couscous - Make the herb puree with 1/4 cup fresh basil and 1/2 cup flat-leaf parsley leaves. Wine: Match the tartness of the lemon juice with an acidic white wine. Try a good-quality Soave or Orvieto from Italy. From African Quick From Scratch Fish & Shellfish, Food & Wine.

Provided by NcMysteryShopper

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup loosely packed flat leaf parsley
2 scallions, including green tops chopped
2 teaspoons lemon juice
4 tablespoons cooking oil
2 1/4 cups water
1 1/4 teaspoons salt
3/4 teaspoon fresh ground black pepper
1 1/3 cups couscous
2 lbs flounder fillets, cut to make 4 pieces
1/4 cup flour

Steps:

In a blender, puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water, and 1/4 teaspoon each of the salt and pepper.
In a medium saucepan, bring the remaining 2 cups water to a boil with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in 3 tablespoons of the parsley puree and the couscous. Cover, remove from the heat, and let sit for 5 minutes.
In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dust the flounder with the flour and shake off any excess. Sauté the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets. Serve the fish on the couscous with the remaining parsley puree on the top.

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