Fish Fillets Salsa
Fish Fillets Salsa
Serves 4
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Low in cholesterol, fat, and sodium!
1 lb fish fillets, about 1/2 inch thick
1/4 c dry, white wine
2 T lemon juice
14 1/2 oz low-sodium, stewed tomatoes, drained
3 T chile sauce
2 t minced parsley
1 clove garlic, minced
1/2 t thyme
Place fish in a single layer in a 12 x 7 x 2 glass baking dish. Cover with vented, microwave-safe plastic wrap. Cook in microwave on High for 4 to 7b minutes, or until fish flakes easily when tested with a fork, rotating the dish a half-turn after 4 minutes. Drain off liquid.
Serves 4
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Low in cholesterol, fat, and sodium!
1 lb fish fillets, about 1/2 inch thick
1/4 c dry, white wine
2 T lemon juice
14 1/2 oz low-sodium, stewed tomatoes, drained
3 T chile sauce
2 t minced parsley
1 clove garlic, minced
1/2 t thyme
Place fish in a single layer in a 12 x 7 x 2 glass baking dish. Cover with vented, microwave-safe plastic wrap. Cook in microwave on High for 4 to 7b minutes, or until fish flakes easily when tested with a fork, rotating the dish a half-turn after 4 minutes. Drain off liquid.
Poor Man's Lobster
Poor Man's Lobster
Serves 6
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2-1-lb blocks frozen haddock fillets, thawed enough to cut (about 1 hr at room temp)
2 c water
2 t salt
3 T cider or wine vinegar
6 T lightly salted butter or margarine
1/2 t paprika
Lemon wedges or halves
Cut each block of fillets into 12 equal chunks, each about 1-1/4 inches square. In a medium-sized saucepan bring water, vinegar and salt to a boil over moderately high heat. Add fish chunks, reduce heat to moderate and simmer 15 - 20 minutes, until fish is opaque in center. Choose a broiler proof skillet or dish large enough to hold the fish in a single layer and melt the butter in it. Remove fish from liquid with a slotted spoon and add to butter; sprinkle fish with paprika and spoon butter over it. Broil 3 to 5 inches from heat source for about 4 minutes, spooning butter over fish once. Garnish with lemons. Serve with Rice, Peas and Apple Fritters.
Serves 6
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2-1-lb blocks frozen haddock fillets, thawed enough to cut (about 1 hr at room temp)
2 c water
2 t salt
3 T cider or wine vinegar
6 T lightly salted butter or margarine
1/2 t paprika
Lemon wedges or halves
Cut each block of fillets into 12 equal chunks, each about 1-1/4 inches square. In a medium-sized saucepan bring water, vinegar and salt to a boil over moderately high heat. Add fish chunks, reduce heat to moderate and simmer 15 - 20 minutes, until fish is opaque in center. Choose a broiler proof skillet or dish large enough to hold the fish in a single layer and melt the butter in it. Remove fish from liquid with a slotted spoon and add to butter; sprinkle fish with paprika and spoon butter over it. Broil 3 to 5 inches from heat source for about 4 minutes, spooning butter over fish once. Garnish with lemons. Serve with Rice, Peas and Apple Fritters.
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