OLD SALT'S TABLE!

Mustard and Dill Fish Fillets


Ingredients:
1/4 cup Lemon Juice
1/4 cup olive oil
2 tbsp chopped fresh dill
1 tbsp Dijon or grainy mustard
1 clove garlic, minced
1/8 tsp salt
1/8 tsp black pepper
1 Lb fish fillets <
Directions:
Whisk together lemon juice, oil, dill, mustard, garlic, salt, and pepper.
Pour mixture over fish and let stand 60 minutes.
Bake at 375¡F for 10-12 minutes, or grill over medium heat for 10-12 minutes


Quick Fish and Veggies

Ingredients:
1 1/2 pounds - white fish
4 - carrots, peeled and sliced
8 - green onions, sliced
4 - zucchini, sliced
2 cups - broccoli and/or cauliflower
1/4 cup - teriyaki sauce
Note: Some people prefer a less watery sauce add a couple teaspoons cornstarch to reduce liquid.
Directions
Preheat oven to 425F.
Rinse fish under cold water and pat dry.
Divide among sheets of aluminum foil large enough to completely wrap fish and vegetables.
Divide carrots, green onions, zucchini and broccoli and layer on top of fish. Pour teriyaki sauce over vegetables.
Bring edges of foil together, fold, and crimp together to close completely. Saute veggies for softer vegetables.
Place foil packets on a baking sheet and bake for 11 to 17 minutes or until fish is just opaque throughout.
Remove from oven; serve hot. Open carefully!
Servings: 4


Baked Fish

1 or 1 fillets per person
Directions:
Preheat oven to 350
Rub dill, thyme, salt, and pepper on white fish fillets.
Put in buttered pan.
Cover fish with mayonnaise or yogurt.
Sprinkle paprika, parsley, and chives on top.
Bake approx. 10 minutes or until fish is cooked through.
Servings: Prepare one or two fillets per person.

Black Sauce

Ingredients:
1 Cup - finely chopped black olives
1 Cup - finely chopped black figs
1 medium - bunch green onions (finely chopped)
1 cup - sun dried tomatoes (minced)
2 tsp - ground black pepper
2 cups - dark port wine
1 cup - black strap molassas
1 cup - virgin olive oil
2 tbs - worchestershire sauce
Directions:
Combine dry ingredients. Add liquids, heat but to not boil. Let stand for at least 24 hours.
Use on rough fish, root vegatables, over grains, or as a dip for fried clams.


Marinade for Fish

(or skinned poultry)

Ingredients:
2 limes (juice, pulp, and zest)
1 lemon (juice, pulp, and zest)
to taste paprika, dill, salt, pepper
to taste thyme, basil (good for poultry)
4 or 5 cracked cloves
4 or 5 juniper berries (crushed)
Directions:
Mix above ingredients.
Immerse fish in marinade (turn after 12 hrs if fish is not covered). Marinade fish 12 hours each side.
Grill marinated fish/poultry.


Marinade for Fish

(or skinned poultry)

Ingredients:
2 limes (juice, pulp, and zest)
1 lemon (juice, pulp, and zest)
to taste paprika, dill, salt, pepper
to taste thyme, basil (good for poultry)
4 or 5 cracked cloves
4 or 5 juniper berries (crushed)
Directions:
Mix above ingredients.
Immerse fish in marinade (turn after 12 hrs if fish is not covered). Marinade fish 12 hours each side.
Grill marinated fish/poultry.

 

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