Margarita Mix Baked White Fish Food

MARGARITA MIX BAKED WHITE FISH

Steps:

• Marinate the fish in enough Margarita Mix to just cover the fish for 30 minutes, turning once. Do not leave longer than 1 hour.
• Preheat oven to 400*. Melt the butter in the baking dish in the oven. Add lemon juice. Stir and add the fish. Cover with diced onions, salt and pepper and basil. Bake for about 30 minutes and turn. Season other side with salt, pepper, and basil. Cook until fish flakes easily with fork. Sprinkle fish with paprika and set under the broiler for 2 minutes. Transfer to serving plate and spoon the sauce over the fish. Garnish with fresh parsely and lemon wedges. Enjoy!

MARGARITA BAKED WHITEFISH

Steps:

• 1. Place the Fillets skin side down in a 9x13 glass cake pan (or cookie sheet with sides) Preheat oven to 350, If you have convection turn it on. If not plan on the cooking time being a bit longer.
• 2. Combine Cilatro and onion and rub into the fish gently
• 3. Mix the next five ingredients and eat a little with a whisk to be sure all is disperse evenly with the olive oil
• 4. Pour over fish and bake uncovered in the oven. Whitefish is done when it is opaque and the thickest part flakes. It is a very mild moist fish so the flakes are big
• 5. The skin will stick to the glass baking dish. I use a spatula to lift half the fillet off the skin then lift the other half. If you want the skin attached, spray the pan first.
• 6. I served this wonderful fish with Califlower which had Swiss cheese melted over it and a Pepper salad.

WHITE PEACH MARGARITA

Steps:

• Fill the blender 3/4 of the way with ice. Add all of the ingredients except 4 slices of peach. Blend together and serve with slice of peach.

HADDOCK MARGARITA WITH PAN ROASTED POTATOES

Steps:

• For the fish: Dredge the fish on both sides in the flour. Then, beat the eggs in a bowl using a fork or whisk. Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered. Then turn the heat on medium, being careful to not let the oil burn. Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready. At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil. Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil. Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
• For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon. Make sure to save a few lemon wheels for garnish and set aside. Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more. This is to infuse the sauce flavor with the egg-battered fish.
• For the potatoes: Take the potatoes and cut into cubes. Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness. In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter. Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high. Next, add the paprika, salt and pepper to taste. Stir the potatoes so that they are all coated evenly with the mixture. Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside). Place the cooked potatoes in a bowl and strain any excess oil from the potatoes. Garnish the potatoes with the parsley and finish with a pinch of table salt.
• Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish. Pour the remaining sauce into a small cup for dipping the fish and/or potatoes. Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig.

MARGARITA FISH SOFT TACOS

Steps:

• In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.
• Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.
• Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
• Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.

MEDITERRANEAN WHITE FISH

Steps:

• In a small sauce pan, combine onions, garlic, tomatoes, wine, oregano, salt, and pepper.
• Bring to a boil. Lower heat and simmer for 20 minutes or until onions are tender.
• Place fish fillets in a baking dish. Pour tomato mixture on top of fish.
• Bake at 350 degrees f for 10 minutes per inch of thickness, until fish flakes easily. Sprinkle olives and feta cheese on top and serve.

BAKED WHITE FISH

Steps:

• Grease an 8 1/2" X 11" pan. (Or use baking spray.)
• Cover the bottom of the baking dish with the sliced tomatoes.
• Sprinkle with sugar and parsley.
• Arrange fish on top.
• Mix melted butter, paprika, Old Bay seasoning, salt, pepper and flour.
• Spread over fish.
• Bake at 400F for 20 min or until fish flakes easily with fork.
• Squeeze lemon juice over casserole before serving and serve with additional lemon wedges.
• Note 1: Put tomatoes in a bowl and blanch with boiling water. After a minute or so the skins will slip right off.
• Note 2: For fillets, I like to overlap them slightly so that the thin parts are not over cooked. For steaks, use a pan that will be nicely filled by one layer of fish.
• Note 3: If using frozen fish, I prefer to use it unthawed and just lengthen the cooking time a few minutes. Makes a quick family supper dish when time is short and nothing is thawed.
• I like this with a green vegetable and white rice.

SAVORY BAKED WHITE FISH

Steps:

• Sauté onion in butter in heavy sauce pan over medium heat until transparent; not browned.
• Spread onion oven bottom of a shallow baking dish.
• Arrange fish over onion in pan, overlapping thin edges.
• Pour wine or lemon juice over fish.
• Add whipping cream to pan.
• Sprinkle with salt, pepper and oregano.
• Bake uncovered at 425 degrees for 10 minutes.
• Uncover and top with cheese.
• Cook un-covered for an additional 10 minutes or until cheese is melted and fish flakes easily.

ROMANIAN BAKED WHITE FISH

Steps:

• to poach to fish, fill a large sauce pan with plenty of water with plenty of salt.
• Drop all the chopped carrots, parsley, 1/3 celery root, 1 green pepper into the water.
• Cook the vegetables ingredients for about 15 minutes, and then add fish to the water.
• continue poaching the fish until veggies are done, and the carrot is very soft.
• Keep about 1 cup of the cooking water, and allow the vegetables to cool.
• Remove the fish with a slotted spoon and place in a large pan (9X13).
• Baste with lemon juice.
• Remove the cooked veggies, chop, and sprinkle over the fish.
• Prepare mushroom sauce: in a large skillet over medium heat, melt butter, and cook the mushrooms until slightly cooked, add mushroom soup powder (or flour) while stirring.
• Gradually add the liquids while whisking constantly, and cook until slightly thickened.
• While stirring add the grated cheese, and the sour cream.
• Remove from heat and add the dill.
• Pour the sauce evenly over the fish.
• Bake in oven at 350 until cheese is melted, and slightly browned, about 20 minutes.