Mexican Baked Fish

Mexican Baked Fish

Mexican Baked Fish with salsa, sharp Cheddar cheese, coarsely crushed corn chips, one avocado ans sour cream!

  • 1 1/2 lb cod
  • 1 C salsa
  • 1 C shredded low-fat sharp Cheddar cheese
  • 1/2 C coarsely crushed corn chips (baked variety)
  • 1 avocado – peeled, pitted and sliced
  • 1/4 C sour cream

Preheat oven to 400°F. Lightly grease one 8×12 inch baking dish with cooking spray.

Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.

Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

 

Spicy Baked Cod

Spicy Baked Cod

Spicy Baked Cod. Bake until fish flakes easily with a fork, about 20 to 25 minutes.

  • 1 lb. Cod fillets, fresh or frozen, thawed
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp pepper
  • ¼ tsp oregano
  • ¼ tsp thyme
  • 1 Tbs lemon juice
  • 2 Tbs extra virgin olive oil

Preheat oven to 350° F.

Place fish in an oven safe dish lightly greased with cooking spray.

Combine paprika, garlic powder, onion powder, pepper, oregano, and thyme in small bowl. Sprinkle seasoning mixture and lemon juice evenly over fish.  Drizzle oil evenly over fish.

Bake until fish flakes easily with a fork, about 20 to 25 minutes.

 

Curried Cod in Foil

Curried Cod.

Curried Cod in Foil with Zucchini, curry powder, cumin, scallion and a lemon.

  • 2 sm. Zucchini
  • 2 Tbs margarine
  • 3 Tbs canola oil
  • 1 1/2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 1/2 lb cod fillets
  • 1 scallion
  • 1 lemon

Preheat oven to 450°F.

Cut zucchini into 2 inch strips about 1/4 inch thick. Heat margarine and 2 tablespoons of the oil in a frying pan over low heat. Add spices and stir 1 minute. Remove from heat; add zucchini and 1/2 tsp salt and toss to coat.

Cut 4 (2 foot) lengths of aluminum foil and fold each in half to make a 1 foot square. Brush with oil, using 1 Tbs in all and put a fillet in each square. Sprinkle with remaining 1/2 tsp salt. Top each fillet with zucchini. Slice scallion and sprinkle on. Squeeze 2 teaspoons juice from the lemon and add. Fold foil over fish; fold edges together to seal. Bake for 10 minutes.

 

Cod with Olives

Cod with Olives

Cod with Olives. Sprinkle with olive oil and bake for 30 minutes.

  • 1 lb. fresh or frozen cod fish fillets, thawed and cut into 3 or 4 pieces
  • 1 med. onion or shallot, chopped fine
  • Salt and pepper, to taste
  • 1 large ripe tomato, skinned, seeded and chopped
  • 1/2 tsp dried thyme leaves, crushed
  • 1 garlic clove, minced fine
  • 1/2 C green olives, pitted and sliced
  • 1/4 C olive oil

Preheat oven to 350°F.

Place fish in bottom baking dish greased with cooking spray; sprinkle with onion; add salt and pepper to taste, then add tomatoes, thyme, garlic and olives.

Sprinkle with olive oil and bake for 30 minutes.

 

Baked Cod

Baked Cod

Baked Cod with with turnips, carrots, a potato, crushed tomato, garlic, parsley and a handful of green beans.

  • 4 cod fillets
  • 2 turnips, cut into sm. Strips
  • 2 carrots, cut into sm. Strips
  • 1 potato
  • 1 crushed tomato
  • Garlic and chopped parsley
  • 1 handful of green beans, cut in 1/2 inch pieces

Preheat oven to 350°F.

Make a bed with the tomatoes, garlic, parsley and mixed vegetables. Put fish fillets on top, sprinkle with a glass of lemon, water and a spoonful of oil. Add salt and pepper.

Bake for 30 minutes.

 

Cod Creole

Cod Creole

Cod Creole. Test the fillet by flaking it lightly with a fork.

  • 6 oz. cod fillet (true cod or Atlantic cod)
  • 1 tsp non-fat mayonnaise
  • 3 slices tomato
  • 3 slices pepper
  • 3 slices onion
  • 1 tsp oregano
  • Salt and pepper, to taste

Preheat oven to 400°F.

Wash cod fillet. Salt and pepper both sides and coat with mayonnaise. Place in a shallow baking pan. Place tomato slices in a row on top of the fillet, layer pepper slices on top of that and then onion slices on top of that. Sprinkle with oregano.

Place a small amount of water in the bottom of the pan. Bake about 5-7 minutes, depending upon the thickness of the fillet. When the onion on top begins to brown, test the fillet by flaking it lightly with a fork.

 

Sweet and Spicy Salmon

Sweet and Spicy Salmon

Sweet and Spicy Salmon with with white onion, pepper jelly and Worcestershire sauce.

  • 1 medium white onion, diced
  • salmon fillet (about the size of 2 decks of cards each)
  • 3 Tbs pepper jelly
  • 1 Tbs butter
  • 1 tsp Worcestershire sauce

Preheat oven to 350° F.

In a non-stick baking dish, spread onion out in bottom of dish; spray with nonstick cooking oil. Lay fillets on top of onions.

In separate sauce pan heat butter, jelly and Worcestershire sauce over medium heat until jelly becomes liquid; spoon over salmon.

Bake at for 40 minutes.

Salmon Pie

Salmon Pie

Salmon Pie with with eggs, milk, cracker crumbs and garlic powder.

  • 1 (16oz) can salmon
  • 2 eggs, beaten
  • ¾ C milk
  • 1C cracker crumbs
  • salt, pepper and garlic powder to taste

Preheat oven to 350°F.

Drain salmon and pick out bones.  Mix all ingredients together and press into a 9 inch glass pie plate. Bake for 45 minutes.  Cut in wedges and serve.

Spicy Baked Salmon

Spicy Baked Salmon

Spicy Baked Salmon. Bake for 30–40 minutes, until cooked through.

  • 1 lb salmon fillet
  • 3 green onions, chopped
  • ¼ C balsamic vinegar
  • ¼ C olive oil
  • 2 Tbs soy sauce
  • 1 Tbs red chili pepper flakes
  • 3 garlic cloves, minced

Combine all ingredients in a large resalable bag.  Marinate for 4 hours or overnight.

Preheat oven to 375°F.

Line the pan with aluminum foil and grease with cooking spray.  Place salmon in a 9″ x 13″–inch pan and pour remaining marinade over the top.

Bake for 30–40 minutes, until cooked through.

Garlic Salmon

Garlic Salmon

Garlic Salmon. Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.

  • 1 1/2 lb salmon fillet
  • salt and pepper to taste
  • 3 cloves garlic, minced
  • 1 sprig fresh dill, chopped
  • 5 slices lemon
  • 5 sprigs fresh dill weed
  • 2 green onions, chopped

Preheat oven to 450° F. Spray two large pieces of aluminum foil with cooking spray.

Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions.

Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.

Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.

 

Cilantro Salmon

Cilantro Salmon

Cilantro Salmon with with cilantro leaves, garlic, honey and lime juice.

  • 1 bunch cilantro leaves, chopped
  • 2 cloves garlic, chopped
  • 2 C honey
  • juice from one lime
  • 4 salmon steaks
  • salt and pepper to taste

In a small saucepan over medium-low heat, make marinade by stirring together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.

Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.

Preheat an outdoor grill to high heat.

Lightly oil grill grate with cooking spray. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

 

BBQ Salmon

BBQ Salmon

BBQ Salmon with with honey, smoke flavoring and apple cider vinegar.

  • 1 C brown sugar
  • 1/2 C honey
  • 1 dash liquid smoke flavoring
  • 1/2 C apple cider vinegar
  • 1 (4 lb.) whole salmon fillet

Preheat grill for high heat.

In a small bowl, make basting sauce by mixing together brown sugar, honey, liquid smoke, and vinegar.

Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes.

 

Lemon Rosemary Salmon

Lemon Rosemary Salmon

Lemon Rosemary Salmon. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

  • 1 lemon, thinly sliced
  • 4 sprigs fresh rosemary
  • 2 salmon fillets, bones and skin removed
  • coarse salt to taste
  • 1 Tbs olive oil

Preheat oven to 400°F.

Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.

Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

 

Easy Salmon with Mushrooms

Easy Salmon with Mushrooms

Easy Salmon with Mushrooms. Bake, covered, for 15 minutes.

  • 6 (4 oz) fillets salmon
  • 1 (0.7 oz) package dry Italian-style salad dressing mix
  • 1/2 C water
  • 2 Tbs lemon juice
  • 1 C fresh sliced mushrooms

Preheat oven to 350° F. Grease one 9×13 inch baking dish with cooking spray.

In a cup, combine salad dressing mix, water and lemon juice.

Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced mushrooms over the salmon.

Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids.

 

Maple Salmon

Maple Salmon

Maple Salmon with maple syrup, soy sauce, garlic and black pepper.

  • ¼ C maple syrup
  • 2 Tbs soy sauce
  • 1 clove garlic, minced
  • 1/4 tsp garlic salt
  • 1/8 tsp ground black pepper
  • 1 lb salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400°F.

Bake salmon uncovered 20 minutes, or until easily flaked with a fork.