Stuffed Tilapiasole With Low Fat Parsley Sauce Food

MONKFISH WITH LEMON & PARSLEY SAUCE

Steps:

• Slice monkfish into 1/2-inch-thick slices.
• With the side of a chef's knife, flatten each piece to about 1/4 inch thick.
• Place flour in a shallow pan.
• Season fish with salt and pepper; dredge lightly in flour.
• Discard any remaining flour.
• In a large skillet, heat 1/2 tablespoon oil over medium-high heat.
• Add fish and cook until golden outside and opaque inside, 2 to 3 minutes per side.
• Transfer to a plate and tent with foil to keep warm.
• Add remaining 1/2 tablespoon oil to the skillet.
• Add shallot and cook, stirring, until softened, about 1 minute.
• Add wine and lemon juice.
• Bring to a boil, scraping up any browned bits.
• Cook until liquid is reduced by half, about 4 minutes.
• Remove from heat and whisk in sour cream, chopped parsley, lemon zest and any accumulated juices from the fish.
• Gently heat through.
• Season with salt and pepper.
• Arrange monkfish on plates and spoon sauce over.
• Garnish with lemon wedges and parsley sprigs and serve.

ENGLISH PARSLEY SAUCE

Steps:

• Melt the butter in a saucepan, blend in flour and milk. Stir until smooth and cook until it thickens, about 5-7 minutes. Salt and pepper to taste. Just before serving, add in parsley and finely chopped hard boiled eggs. Sprinkle in a little nutmeg. Enjoy!
• This is good over fish, chicken, potatoes and vegetables.

STUFFED SOLE

Steps:

• In a saucepan, saute onion, shrimp, and mushrooms in butter until onion is tender.
• Add crabmeat; heat through.
• Sprinkle fillets with salt, pepper and paprika.
• Spoon crabmeat mixture on fillets; roll up lengthwise and fasten with a toothpick.
• Place in a greased 13x9x2 inch baking dish.
• Combine the soup, broth and water; blend until smooth.
• Pour over fillets.
• Sprinkle with cheese.
• Cover and bake at 400 degrees for 30 minutes.
• Sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.
• Serve over rice if desired.

STUFFED SOLE WITH MUSHROOM SAUCE

Steps:

• Add oil to pan and sauté the onion and garlic on medium heat until transparent, then add wine and crab meat and cook for 1 min or until heated through. Add the cracker crumbs, parsley and cheese to the mixture and stir until mixed thoroughly about 1 min over heat then remove from heat.
• Stuff fillets with stuffing packing the mix slightly in hand and roll them and toothpick them to keep them together while baking. Place in a buttered baking dish and apply 2 tablespoons melted butter on top of fillets with a pastry brush and top with fresh ground pepper. Bake at 400 degrees for 20 mins for smaller fillets 25-30 for larger fillets.
• Make sauce while the fillets are baking as follows:.
• Melt 1/3 cup butter in 2 quart sauce pan. Add mushrooms and dry seasonings and cook mushrooms until tender. Add flour and cook for 1 min add cream and Worcestershire sauce and stir with wire whisp until it comes to a boil. Cook 1-2 more mins stirring constantly and take off heat.
• Serve about 2 tablespoons of sauce with each fillet or keep on the side and let individuals choose the amount they would like on it.

STUFFED SOLE

Steps:

• In a large saucepan, saute the onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. , Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. , Cover and bake at 400° for 30 minutes. Sprinkle with parsley; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.

LEMON-PARSLEY TILAPIA

Steps:

• Preheat oven to 375°. Place tilapia in a parchment-lined 15x10x1-in. pan. Drizzle with lemon juice, then melted butter., Bake until fish just begins to flake easily with a fork, 11-13 minutes. Meanwhile, mix remaining ingredients. Remove fish from oven; sprinkle with parsley mixture.

GRILLED HERRING W/HORSERADISH AND PARSLEY SAUCE

Steps:

• Rinse the herring fillets and dry well. Drizzle with apple cider and sprinkle with salt and pepper. If the fillets are open, bind them together with string. Place in fridge until you are ready to grill them.
• Radish salad.
• Combine the radishes and apples in a salad bowl and sprinkle with salt and pepper.
• Radisesalat: Kom radiser og æbler i en salatskål og drys med salt og peber.
• The sauce:.
• Whisk flour and 1 TBSP of the milk together in a pan over medium high heat. Add the rest of the milk.
• Add the butter and whisk until the sauce is simmering; continue to whisk and let simmer for about 5 minute.
• Add apple cider, horseradish, parsley and salt and pepper. Make sure to taste the sauce to make sure it does not need more salt or pepper.
• Heat a pan or grill to high. Brush the herring with oil and grill them at high heat, about 3 min per side, still at high heat.
• Garnish with parsley and horseradish.
• Serve with radish salad and sauce and cooked, peeled new potatoes.