BAKING TUNA FILLETS RECIPES

Name: Crab-Topped Fish Fillets
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 4 sole or cod fillets, or fish fillets of your choice (6 ounces each); 1 can (6 ounces) crabmeat, drained and flaked, or 1 cup imitation crabmeat, chopped; 1/2 cup grated Parmesan cheese; 1/2 cup mayonnaise; 1 teaspoon lemon juice; 1/3 cup slivered almonds, toasted; Paprika, optional

CRAB-TOPPED FISH FILLETS - TASTE OF HOME: FIND RECIPES ...

Crab-Topped Fish Fillets - Taste of Home: Find Recipes ... image

These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. —Mary Tuthill, Fort Myers Beach, Florida

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 sole or cod fillets, or fish fillets of your choice (6 ounces each)
1 can (6 ounces) crabmeat, drained and flaked, or 1 cup imitation crabmeat, chopped
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/3 cup slivered almonds, toasted
Paprika, optional

Steps:

Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

Nutrition Facts : Calories 429 calories, FatContent 31g fat (6g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 1063mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 33g protein.

MONKFISH FILLETS DIJON STYLE RECIPE - NYT ... - NYT COOKING

Monkfish Fillets Dijon Style Recipe - NYT ... - NYT Cooking image

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
4 skinless, boneless monkfish fillets, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons Dijon-style mustard
1/4 cup finely chopped onions
1 teaspoon finely minced garlic
1/3 cup dry white wine
1/2 pound small mushrooms
1 tablespoon butter
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 450 degrees.
Select a baking dish large enough to hold the monkfish fillets in one layer without crowding. Pour olive oil over the bottom. Turn the fillets in the oil to coat well all over. Sprinkle with salt and pepper. Brush the fillets with mustard. Scatter onions and garlic around the fillets.
Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.
Place the baking dish in the oven and bake 15 minutes. Baste the fillets and return to the oven. Continue baking about 5 minutes. Swirl the butter in the sauce. Sprinkle with parsley and serve.

Nutrition Facts : @context http//schema.org, Calories 255, UnsaturatedFatContent 8 grams, CarbohydrateContent 5 grams, FatContent 13 grams, FiberContent 1 gram, ProteinContent 27 grams, SaturatedFatContent 3 grams, SodiumContent 644 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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