Ingredients:
2 pounds smelts, thawed and dressed
Salt and pepper, to taste
1/4 cup butter or margarine, melted
1/4 cup orange juice
1 teaspoon grated orange rind
Methods:
Arrange smelts in greased baking dish.Sprinkle with salt and pepper.Combine melted butter with orange juice and rind. Pour over fish. Bake at 450 degrees F for 10 minutes.
Ingredients:
6 (4 to 6-ounce) sea bass fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 ears of corn, husks and silks removed, halved
1 1/2 cups snow peas, trimmed
1 1/2 cups sliced mushrooms
2 small zucchini, cut into ¼-inch rounds
1 (8-ounce) can sliced water chestnuts, drained
6 green onions, cut into 1-inch pieces
2 tablespoons minced ginger root
2 tablespoons minced garlic
3/4 cup prepared teriyaki sauce
Methods:
1. Preheat oven to 375°F.
2. Season fillets with salt and pepper.
3. Place each fillet in the center of a large square of heavy-duty aluminum foil.Divide corn, snow peas, mushrooms, zucchini, water chestnuts, green onions, ginger and garlic between fish.Top with 2 tablespoons teriyaki sauce.
4. Tightly seal packets and place on a baking sheet.Bake for 20 minutes or until vegetables are tender and fish flakes easily with a fork.Serve immediately.
Ingredients:
1/2 cup chopped fresh cilantro
1/4 cup lemon juice
1 jalapeño, seeded and chopped
4 cloves garlic, crushed
1 teaspoon ground cumin
1 (2-pound) salmon fillet
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tomatoes, thinly sliced
Methods:
1. Preheat oven to 400°F.
2. In a small bowl combine cilantro, lemon juice, jalapeño, garlic and cumin set aside.
3. Brush salmon with olive oil and season with salt and pepper.Place on a heavy-duty aluminum foil sheet. Spread cilantro mixture on salmon, then top with tomatoes.Fold edges of foil over so that they meet each other, then seal tightly.Place salmon on a baking sheet.Bake until fish flakes easily with a fork, about 20 minutes.Unwrap carefully and place on a platter with baking juices.Serve warm.
Ingredients:
Salsa Verde:
1/2 cup coarsely chopped fresh parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup sliced blanched almonds
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, crushed through a press
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
1/2 cup extra virgin olive oil
Vegetable oil for brushing
2 (3-pound) salmon fillets, skin on
Lemon wedges, for accompaniment
Methods:
1. To make the salsa verde: In a food processor fitted with the metal blade, process all of the ingredients except the oil. With the machine running, gradually add the oil. Process, occasionally stopping the machine to scrape down the sides of the bowl, until the salsa is smooth, about 45 seconds. Set aside.
2. Position the racks in the center and top third of the oven and preheat to 350*F (175*C). Brush a 2-foot long sheet of extra wide aluminum foil well with oil. Rub your fingers over the surface of a fillet and use tweezers to remove any stray bones.(Sterilize the tweezers first over an open flame.) Place the fillet, skin side down, on the foil and spread with half of the salsa. Bring the long sides of the foil up to meet over the fillet, and fold tightly to seal. Fold the short sides closed. Place on a large baking sheet. Repeat with the other fillet and the remaining salsa.
3. Bake for 20 minutes. Switch the position of the fillets from top to bottom.Continue baking until the fish is done, about 20 minutes more.To check for doneness, open the foil and insert a knife between the flakes of the flesh in the center of the fillets-it will be evenly opaque or have just a blush of pink in the center.
4. Open the foil and let the fillets stand until cooled to room temperature.Rewrap and refrigerate until well chilled, at least 4 hours or overnight. To serve, slide the fillets onto a platter. Cut the salmon on the platter into individual portions. Serve with lemon wedges on the side.
Ingredients:
1 (10-pound) salmon
1/2 teaspoon lemon pepper
2 lemons, thinly sliced
1 onion, peeled and sliced
1/4 cup butter, melted
Methods:
1. Preheat oven to 350°F.
2. Wash salmon pat dry and sprinkle the cavity with lemon pepper.Season to taste with salt.Place lemons and onion inside cavity. Place salmon on a large sheet of aluminum foil and drizzle with melted butter seal the foil.
3. Bake 1 1/2 hours, or until salmon flakes easily. Serve hot.