Ingredients:

1 3/4 cup chicken broth
6 sole or flounder fillets (about 1 1/2 pounds)
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
3 tablespoons snipped fresh dill (or 1 tablespoon dried dill weed)

Methods:

1. In skillet, over medium-high heat, heat 1 1/4 cups chicken broth to a boil; reduce heat.Add fish cover and simmer 2 to 3 minutes or until fish flakes easily with a fork.Carefully remove fish with slotted spoon to heated serving platter.
2. Meanwhile, in small saucepan, blend remaining 1/2 cup broth and lemon juice into cornstarch.Cook over medium-high heat, stirring constantly until mixture thickens and boils. Boil 1 minute stir in dill.
3. To serve, spoon sauce over fish. Garnish as desired.

Share on Facebook

Ingredients:

4 garlic cloves, minced
2 tablespoons minced and peeled ginger root
1 cup chicken stock
1 cup white wine
1/2 bunch of basil, minced, divided use
20 ounces firm fish steaks

Methods:

1. In a deep skillet, combine garlic, ginger, stock, wine and half the basil. Bring to a near boil; reduce to a very low simmer. Add fish and cover. Poach for 10 minutes per inch of thickness until fork flaky.
2. Remove fish to a serving platter or individual plates and cover to keep warm.
3. Raise heat and cook poaching liquid at a steady, high simmer (do not boil ) until reduced by half. Strain and serve over fish. Garnish with reserved chopped basil.

Share on Facebook

Ingredients:

2 cups dry white wine
2 cloves garlic, crushed
2 chopped trimmed green onions
1 bay leaf
1 teaspoon whole black peppercorns
1 pound cod

Methods:

1. In a skillet, combine wine, garlic, green onions, bay leaf and peppercorns add cod, then heat just to a boil, lower heat and simmer for 15 to 20 minutes or until done. Remove from stove serve hot.

Share on Facebook

Ingredients:

3/4 pound fish fillets
3 limes, juiced
1 quartered head red cabbage
1 avocado
1 3/4 cups frozen corn kernels, thawed
1 (16 ounce) jar ORTEGA Salsa – Thick & Chunky (Medium)
8 corn tortillas

Methods:

1. Let the fish fillets (snapper, sole or other mild white fish) marinate in half of the lime juice for 5 minutes, while you prepare the other ingredients.
2. Set aside in small bowls, shredded cabbage, peeled and sliced avocado, (drizzle avocado with 1 teaspoon of lime juice), and half of the salsa.
3. In a medium-size saute pan, heat the rest of the salsa to a simmer.Add the fish and corn, stirring well so that fish is coated and broken into pieces.Cook 5 to 6 minutes or until fish is cooked through and flakes easily when forked. Remove from heat, spoon remaining lime juice over fish and place on a warm plate.
4. Place the tortillas on the oven rack and heat for 2 to 3 minutes or until warmed or crispy. Fill each taco with topping.

Share on Facebook

Ingredients:

2 teaspoons vegetable oil
1 cup thinly sliced, peeled onion
1 cup thinly sliced, peeled carrot
1/2 teaspoon dry mustard
1/4 teaspoon crushed dried basil
1/4 teaspoon dried dill weed
2 pears, cored sliced
1 1/2 pounds bass fillets
2 tomatoes, sliced
1 lemon, sliced

Methods:

1. Heat oil in large non-stick skillet. Add onion and carrots stir to mix well.Cover and cook slowly 10 minutes.
2. Mix together dry mustard, basil and dill weed.Toss with pears.Stir into onion mixture.Add bass, tomatoes and lemon.Cover and simmer for 10 minutes or until fish flakes with a fork.Serve hot.

Share on Facebook