BLACKFISH RECIPES BAKED RECIPES

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FAST BAKED FISH RECIPE: HOW TO MAKE IT - TASTE OF HOME



Fast Baked Fish Recipe: How to Make It - Taste of Home image

We always have a good supply of fresh fish, so I make fish recipes often. This recipe is my favorite because it is moist, tender and flavorful. —Judie Anglen, Riverton, Wyoming

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 5

1-1/4 pounds fish fillets
1 teaspoon seasoned salt
Pepper to taste
Paprika, optional
3 tablespoons butter, melted

Steps:

  • Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and, if desired, paprika. Drizzle with butter. , Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes.

Nutrition Facts : Calories 270 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 540mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 28g protein.

PAN-FRIED BLACKFISH FILLETS WITH WARM HERB VINAIGRETTE RECIPE



Pan-Fried Blackfish Fillets With Warm Herb Vinaigrette Recipe image

Provided by Molly O'Neill

Total Time 20 minutes

Yield Four servings

Number Of Ingredients 6

4 6-to-8-ounce blackfish fillets, skin attached
Kosher salt and freshly ground pepper to taste
2 to 4 teaspoons olive oil
3 tablespoons sherry vinegar, or more as needed
3 tablespoons extra-virgin olive oil
2 tablespoons mixed chopped fresh parsley, chives and chervil (or any 2 of them)

Steps:

  • Scrape off any remaining scales and season the fillets on both sides with salt and pepper.
  • Heat 2 to 4 tablespoons of olive oil in a large pan or skillet over medium heat, using the smaller amount of oil for a nonstick pan. Add the fillets and adjust the heat according to their thickness. (The thicker the fillet the lower the heat.) If your pan is not large enough to hold all the fillets without overcrowding, saute them in two batches, adding more oil if necessary for the second batch. Cook the fillets for about 4 minutes altogether for a 1/2-inch-thick fillet, turning them halfway through the cooking time (or covering them if fragile), and transfer them to hot plates or a hot platter.
  • Wipe the oil out of the pan with a paper towel and add the vinegar, extra-virgin olive oil and the herbs. Return the pan to the heat and bring the sauce to a rapid boil for half a minute. Remove from the heat. Season with salt and pepper to taste, spoon over the blackfish fillets and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 317, UnsaturatedFatContent 14 grams, CarbohydrateContent 1 gram, FatContent 18 grams, FiberContent 0 grams, ProteinContent 37 grams, SaturatedFatContent 3 grams, SodiumContent 533 milligrams, SugarContent 0 grams

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