Weight Watcher Oven Fried Fish Recipe

Weight Watcher Oven Fried Fish Recipe

Ingredients

• 1 1/2 lbs fresh haddock or 1 1/2 lbs tilapia fillets or 1 1/2 lbs other white fish
• 1/4 cup white cornmeal ( or yellow)
• 1/4 cup dry breadcrumbs ( I use seasoned)
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon paprika
• 1/3 cup skim milk
• 3 tablespoons butter, melted
  
  

Directions

1. Preheat oven to 450 degrees.
2. In a shallow dish, like a pie plate, combine all dry ingredients.
3. Place milk in another shallow dish.
4. Dip fish in milk, then in crumb mixture.
5. Place in pan coated with cooking spray.
6. Drizzle with melted butter.
7. Bake for 10 minute or until fish flakes apart with fork.

Parmesan Pesto Halibut Recipe

Parmesan Pesto Halibut Recipe

1/2 cup panko bread crumbs (I used whole wheat panko, which is why mine looks sortof dark)
1/4 cup grated Parmesan cheese
salt and pepper
zest and juice of one lemon
1/4 cup basil pesto (homemade or prepared)
4 4-oz halibut fillets
cooking spray

1. Preheat oven to 450 and line baking sheet with foil. Spray foil with nonstick cooking spray.

2. Meanwhile, combine panko and Parmesan cheese in small bowl.  In another small bowl, stir lemon zest into basil pesto.
3. Arrange halibut fillets in single layer on baking sheet, patting dry with a paper towel. Season with salt and pepper, and spread about 1 tbsp pesto over each piece of fish. Press the Parmesan-panko mixture over pesto.
4. Cook fish until tops turn golden-brown and the fish flakes easily with a fork, about 10 to 12 minutes.  Squeeze lemon juice over fish and serve immediately.

The Best Baked Salmon Recipe

The Best Baked Salmon Recipe

1.5 lbs salmon (this was wild sockeye salmon)
2 Tbsp fresh parsley, finely chopped
2 large OR 3 small cloves of garlic, pressed
1.5 tsp Dijon mustard (grey poupon)
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/8 cup mild olive oil
2 Tbsp fresh lemon juice
Lemon slices 

Preheat the oven to 450 degrees F.
1. Line a rimmed baking dish with foil. I  didn’t line the dish and I regretted it; I scrubbed fiercely for a day and a half.
2. In a small bowl, combine 2 Tbsp freshly chopped parsley, 2-3 cloves pressed garlic, 1.5 tsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 1/8 cup olive oil and 2 tbsp fresh lemon juice. Mix well. Smell it; it’s amazing!

3. Cut salmon into even portions: I made 4 generous cuts of salmon. Lay them onto your lined baking dish skin side down.

4. Generously brush all sides of your salmon with the sauce and top with fresh lemon slices.

5. Bake at 450 °F for 12-15 minutes or until just cooked through. Don’t over-cook or your fish will be dry. Voila! Easy, excellent dish.

Tilapia Parmesan

• 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
• 2 tablespoons lemon juice
• 1/2 cup grated parmesan cheese
• 4 tablespoons butter, room temperature
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped green onions
• 1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
• 1/4 teaspoon dried basil
• black pepper
• 1 dash hot pepper sauce
• 
  

Directions:

1. 1
   Preheat oven to 350 degrees.
2. 2
   In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
3. 3
   Do not stack fillets.
4. 4
   Brush top with juice.
5. 5
   In bowl combine cheese, butter, mayonnaise, onions and seasonings.
6. 6
   Mix well with fork.
7. 7
   Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
8. 8
   Spread with cheese mixture and bake until golden brown, about 5 minutes.
9. 9
   Baking time will depend on the thickness of the fish you use.
10. 10
    Watch fish closely so that it does not overcook.
11. 11
    Makes 4 servings.
12. 12
    Note: This fish can also be made in a broiler.
13. 13
    Broil 3 to 4 minutes or until almost done.
14. 14
    Add cheese and broil another 2 to 3 minutes or until browned.

(Source)

Toasted Sesame Ginger Salmon

Toasted Sesame Ginger Salmon

1 1/2 pounds raw salmon

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze

1/4 cup honey

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

(Source)

Ginger and Cilantro Baked Tilapia

Ginger and Cilantro Baked Tilapia

Ginger and Cilantro Baked Tilapia

serves 2

1 pound domestically farmed tilapia fillets
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1 inch fresh ginger, grated, about 1 tablespoon
1 jalapeño pepper, roughly chopped (optional)
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine
2 tablespoons soy sauce
1 teaspoon sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish.

Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)

Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.

Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

(Source)