RE: simple ways to bake fish
Thanks to all for such delicious sounding seafood recipes.
Another way to dress up plain baked fish is to add a pat of flavored butter as soon as they come out of the oven. All except the last one can be formed into rolls, wrapped and frozen, so you can whack off a piece when needed.
TOMATO BASIL BUTTER
1 Tbs. olive oil
1 1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1/2 cup sweet butter softened
2 tsp. grated lemon rind
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup minced fresh basil
Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Roll into a log shape, wrap well, and refrigerate or freeze.
Ideas: any type of fish, chicken breasts, green vegetables
RED WINE BUTTER (makes 1/2 cup)
1/2 cup good quality red wine
3 shallots, finely chopped
1 tsp. red wine vinegar
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup unsalted sweet butter
In a small saucepan, boil down the wine, shallots and vinegar until only two tablespoons remain. Season with salt and pepper and cool. Cream the butter and blend in the wine mixture. Roll into a log shape, wrap well, and refrigerate or freeze.
Ideas: steaks, broiled tomatoes, baked oysters, lamb chops, sea bass
1/2 cup sweet butter
1 to 2 tsp. grated orange zest (no white part)
2 Tbs. fresh orange juice
1/2 tsp. fresh lemon juice
2 Tbs. fresh chopped chives
Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate or freeze.
Ideas: shrimp, fish fillets, lobster, cooked carrots or yellow squash, chicken
1/2 cup sweet butter
1/2 fresh mango, peeled and pureed
2 tsp. fresh lime juice
2 Tbs. finely chopped fresh mint
Dash of salt
Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate. NOTE: This doesn’t freeze well and is best if used within 24 hours of when you make it.
Ideas: mild-flavored fish (sole, tilapia, flounder, etc.), pork, beets