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4 Tilapia Fillets
1 Teaspoon Dried Oregano
1 Teaspoon Garlic Salt
1/3 Cup Grated Parmesan Cheese
3/4 Cup Soft Bread Crumbs
In a shallow bowl, combine the bread crumbs, cheese, garlic salt and oregano. Coat fillets in crumb mixture. Place on baking sheet coated with cooking spray. Bake at 425 for 8-12 minutes or unitl fish flakes easily with a fork. Yields: 4 servings.
Garlic Alfredo Tilapia
4 Tilapia Fillets
2 Tablespoons Olive Oil
1 Tablespoon Creole Seasoning, or to taste
3 Tablespoons Butter
2 Cloves Garlic, minced
1 Cup Alfredo Sauce
Preheat oven to 425 degrees F. Brush tilapia fillets with oil on both sides, season with creole seasoning to taste, then place into a 9x13 inch baking dish. Bake in preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo Sauce and bring to a simmer. Reduce heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional creole seasoning if desired.
Beer Battered Fish
2 Quarts Vegetable Oil for frying
8 (4 ounce) Cod Fillets
Salt and Pepper to taste
1 Cup All-Purpose Flour
2 Tablespoons Garlic Powder
2 Tablespoons Paprika
2 Teaspoons Salt
2 Teaspoons Black Pepper
1 Egg, beaten
1 (12 fluid ounce) can or bottle of beer
Heat oil in a deep fryer to 365 degrees F. Rinse fish, pat dry, and season with salt and pepper. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped. Dip fish fillets into batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels and serve warm.
Red Snapper Vera Cruz
4 Red Snapper Fillets (about 1 pound)
1/4 Cup Fresh Lime Juice
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Chili Powder
4 Green Onions with 4 inches of tops, sliced in 1/2 inch lengths
1 Tomato, coarsely chopped
1/2 Cup chopped Green Bell Pepper
1/2 Cup chopped Red Bell Pepper
Black Pepper, to taste
Place fish in shallow 9 to 10" round microwaveable baking dish. Combine lime juice, lemon juice and chili powder in small bowl. Pour over snapper. Marinate 10 minutes, turning once or twice. Sprinkle green onions, tomato, and peppers over snapper. Season with black pepper. Cover dish loosely with vented plastic wrap. Microwave on High (100% power) 5 to 6 minutes or just unitl snapper flakes in center, rotating dish every 2 minutes. Let stand, covered, 4 minutes.
1/4 Cup (1/2 stick) Margarine or Butter, softened
1 Tablespoon White Wine
1-1/2 Teaspoons Minced Garlic
1/2 Teaspoon Grated Lemon Peel
1/8 Teaspoon Black Pepper
1-1/2 Pounds Grouper, Red Snapper or Orange Rought Fillets
Preheat oven to 450 degrees F. Combine margarine, wine, garlic, lemon peel and pepper in small bowl; stir to blend. Place fish on foil-lined shallow baking pan. Top with seasoned margarine. Bake 10 to 12 minutes or until fish begins to flake easily when tested with fork.
Szechuan Tuna Steaks
4 (6 ounce) Tuna Steaks, 1 inch thick
1/4 Cup Dry Sherry or Sake
1/4 Cup Soy Sauce
1 Tablespoon Dark Sesame Oil
1 Teaspoon Hot Chili Oil or 1/4 Teaspoon Red Pepper Flakes
1 Clove Garlic, minced
3 Tablespoons Chopped Fresh Cilantro (optional)
Place tuna in single layer in large shallow glass dish. Combine sherry, soy sauce, sesame oil, hot chili oil and garlic in small bowl. Reserve 1/4 cup mixture at room temperature. Pour remaining mixture over tuna. Cover; marinate in refrigerator 40 minutes, turning once. Spray grill grid with nonstick cooking spray. Prepare grill for direct grilling. Remove tuna from marinade; discard marinade. Grill, uncovered, over medium-hot coals 6 minutes or until tuna is seared, but still feels somewhat soft in center, turning halfway through grilling time. Transfer to cutting board. Cut each tuna steak into thin slices; fan out slices on serving plates. Drizzle with reserved soy sauce mixture; sprinkle with cilantro, if desired.
Note: Tuna becomes dry and touch if overcooked. Cook to medium doneness for best results.