LEMON-GINGER FISH
Provided by Amye Melton
Yield 4
Number Of Ingredients 9
Steps:
- Thaw fish, if frozen. Rinse and pat dry; cut into four portions. Thinly slice one of the lemons. Remove zest and squeeze juice from the remaining lemon. In a small bowl combine lemon zest and juice, ginger, and sugar.
- In a large skillet melt butter over medium heat. Add fish; cook 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture to the pan. Cook covered, 2 to 3 minutes or until fish flakes easily. Using a slotted spatula, remove fish; cover and keep warm.
- For sauce, add lemon slices to juice mixture in skillet; cook 2 minutes or until slightly thickened.
- Meanwhile, place spinach in a very large bowl; sprinkle with the water. Microwave 2 minutes or just until wilted, tossing after 1 minute.
- To serve, divide spinach among shallow bowls, top with fish, lemon slices and sauce. Sprinkle with salt and pepper.
LEMON-GINGER FISH RECIPE - (3.8/5)
Provided by á-174535
Number Of Ingredients 9
Steps:
- Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish into 4 pieces and set aside. Thinly slice one lemon and set aside. Finely shred peel from remaining lemon and then juice the lemon. In a small bowl combine the lemon peel and juice, ginger, and sugar. Set aside. In a large skillet, melt the butter. Add the four fish pieces to the skillet and cook for about 1-2 minutes on each side, until lightly browned. Don't overcook. Add the lemon juice, ginger, sugar mixture. Cover and cook for about 2 - 3 minutes. Use a spatula to carefully lift the fish from the skillet and transfer to a platter. Cover with foil to keep warm. Add lemon slices to the skillet. Cook about 2 minutes or until lemon slices are softened and sauce is slightly thickened. Meanwhile, place spinach in a very large, microwave-safe bowl. Sprinkle with the water. Microwave on 100-percent power (high) about 2 minutes or just until wilted, tossing once after 1 minute. To serve, divide spinach among four shallow serving bowls. Top with fish and sauce. Add lemon slices and sprinkle with salt and pepper.
LEMON GINGER BAKED WHITE FISH
I don't really like fish but my doctor told me I need to eat it more often. So, I'm trying to be good and eat the right stuff. I created this in my kitchen in hopes of finding a fish dish I could eat. This was perhaps the best fish I've ever eaten. tangy flavor of the lemon really come thru and make this dish light and delicious.
Provided by backtobasics224
Categories Weeknight
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl mix together garlic, ginger, olive oil, lemon juice and soy sauce. Allow to stand about 15 minutes. Place the fish on foil lined baking pan. Spoon olive oil mixture over fish and allow to stand for about 30 minutes.
- Sprinkle fish filets with Panko bread crumbs and top with mushrooms.
- Bake at 350 degrees for 15 minutes. Plate and pour the drippings over each filet.
Nutrition Facts : Calories 287.1, Fat 21.6, SaturatedFat 3, Cholesterol 61.6, Sodium 868.7, Carbohydrate 4.5, Fiber 0.6, Sugar 1.4, Protein 19.3
LEMON GINGER FISH
Make and share this Lemon Ginger Fish recipe from Food.com.
Provided by Drea777
Categories Asian
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Blend first 8 ingredients in a food processor.
- Place fish fillets on a heavy duty foil, and create a rim by rolling up sides of foil.
- Pour mixture over fish.
- Place foil and fish on the grill, uncovered.
- Grill for 15 minutes or until fish flakes.
WHOLE ROAST FISH WITH LEMONGRASS AND GINGER
A marinade packed with aromatics, like lemongrass, ginger, shallots and scotch bonnet chile, is crushed in a mortar and pestle and spread onto a mild white fish, such as a whole branzino, in this recipe. As with most marinades, the longer you let it steep, the better. Using the mortar and pestle is optional, but a highly rewarding process - and encouraged. If you have an asanka, the grooved surface will give the marinade a unique texture, with bouquets rising from the bowl as you work. Serve the roast fish flaked off the bone, over rice or alongside a fresh green salad.
Provided by Yewande Komolafe
Categories weekday, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
- Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
- Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
- Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love