Ingredients:

8 oz. fresh fish fillets (fresh grouper does best)
4 cloves of garlic
1 cup sour cream
key lime juice to marinate
1 Tbs chili ketchup
8 oz cream cheese, room temp
2 TBS minced fresh onion
1 tsp black pepper
1 tsp. dried oregano
1 Tbs Dijon mustard
fresh minced garlic to taste (1 tsp recommended)
1 Tbs caraway seed
1 tsp Worcestershire sauce

Methods:

Marinate fish anywhere from 1 hour to 4 hours with key lime juice and garlic. Then place fish in a shallow pan and cover with sour cream. Dot fillets with chili ketchup. Bake in a 350°F oven for 20 minutes, cover with foil and refrigerate overnight as soon as the pan has cooled off.Mixed the remaining ingredients.Put cream cheese into a med bowl. Just dump the rest of the ingredients including the fish into the bowl and mix well. Chill overnight. Serve thick as a spread, or thinned out as a dip.

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Ingredients:

1lb Fish Fillets, fresh or frozen, thawed
2 cups Special K cereal
1/4 cup finely-chopped fresh Parsley
1/2 tsp grated Orange Rind
1/2 tsp Salt
1/4 tsp dried Tarragon leaves, crushed
1/8 tsp Pepper
2 tbsp soft (tub) Margarine
2 Oranges, thinly sliced

Methods:

Pat fish dry with paper towel, set aside.Place cereal in a shallow dish or pan, crush to crumbs (about 3/4 cups). Stir in parsley, orange rind, salt tarragon and pepper.

Melt margarine in a shallow microwavable dish.Dip fillets in margarine then coat with cereal mixture. Place in a single layer on a lightly greased baking pan.Bake at 375°F for 20 mins or until fish is flaky. Serve with Orange slices.

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Ingredients:

1 cup mayo
1 egg beaten
2 tsp. curry powder
1/2 tsp. salt
1/2 tsp ground ginger
1 1/4 lb fish fillets
1 cup corn flake crumbs

Methods:

Lightly grease baking sheet with sides. Combine mayo through ginger. Spread or dip fillets in mixture and roll in crumbs. Bake at 425°F for 10-15 minutes or until fish flakes easily.

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Ingredients:

1/2 cup crushed Pepperidge Farm seasoned stuffing
1/2 pound fresh or frozen (thawed) cod, flounder, red snapper or orange roughy
1/4 cup ranch dressing

Methods:

Heat oven to 450 degrees F.

Brush both sides of fish fillets with ranch dressing.Coat both sides of fish with stuffing. Place on ungreased cookie sheet. Bake uncovered for 8 to 12 minutes or until fish flakes easily with fork.

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Ingredients:

Juice of 2 oranges, approximately 2/3 cup
Zest of 1 orange, minced
6 tablespoons sherry
6 tablespoons peanut or olive oil
2 garlic cloves, minced
1 teaspoon prepared Creole mustard
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
4 (6 ounce) firm white fish fillets
Orange wedges and additional orange zest, for garnish

Methods:

Fire up enough charcoal to form a single layer beneath the fish. Combine all the marinade ingredients in a lidded jar, and shake the jar well.

Lay fillets in a single layer in a nonreactive pan. Pour marinade over the fish, and let the fish sit at room temperature for 30 minutes. Drain fillets, reserving marinade. Bring the marinade to a boil, and then simmer it for several minutes. When the charcoal is covered with gray ash, place the fillets on the grill. Cook the fish until it is opaque and flaky, about 4 to 5 minutes per half-inch of thickness. Turn over the fish halfway through the cooking time, basting with the marinade then and shortly before the fish is done.

Serve fish garnished with orange wedges and a sprinkling of orange zest.

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