we LOVE fish and here are a couple more that we make. also a crab cake recipe that we like but i have no idea if that's considered healthy or not!
Broiled Flounder Parmesan
2 lbs flounder fillets
2 T lemon juice
1/2 cup grated parmesan cheese
3 T mayo
1/4 t salt
1/4 cup butter, room temp
3 green oinions, chopped
1 or 2 dashes of hot sauce, to taste (we didn't use that!)
thinly sliced lemon and parsley for garnish (optional)
place fillets in a single layer on a greased baking dish or broiler pan; brush w/ lemon juice.
combine parmesan cheese, mayo, salt, butter, and green onions and hot sauce in a small bowl; set aside.
broil flounder filets 4 to 6 minutes, or until fish flakes easily w/ a fork.
remove from oven; spread w/ cheese mixture.
broil about 30 seconds longer, or until cheese is lightly browned and bubbly.
garnish w/ sliced lemon and parsley if desired.
recipe serves 6 to 8 (unless you eat a lot like dh and i do!)
3/4 cup flour
salt and ground black pepper
1 1/2 lbs tilapia fillets
2 T butter, divided
2 t oilive oil, divided
1/4 cup slivered almonds
1/4 cup drained capers
1 dash lemon juice
mix four, salt, pepper.
coat fish in flour mixture, shaking off excess.
in a large nonstick skillet, melt 1 1/2 t butter in 1 t of the olive oil.
cook the fillets in batches over medium heat 3 to 4 minutes per side or until golden crisp; turning once.
transfer to a plate and cover w/ foil to keep warm.
repeat for each batch adding additional oil and butter as needed.
add remaining 1 T butter and the almonds to skillet.
cook 2 minutes or until golden.
add capers and lemon juice cooking 1 minute or until heated through.
pour sauce over fish and serve immediately.
(if you like a lot of flavor double the sauce if serving 4)
3 T soy sauce
1 T sesame oil
2 T lemon juice
1 t ginger, grated (we used ground ginger)
1 clove garlic, minced
1 lb grouper fillets
in a mixing bowl combine ingredients.
wash and dry grouper fillets. evenly coat each fish w/ soy sauce mixture.
arrange fish in a shallow pan and broil for 6 to 7 minutes, basting often w/ the juices from the pan.
Jen, that first one I make all the time, but with Tilapia! I sub low fat mayo, reduced fat Parm, and just 2 T of Smart Beat margarine instead of the 1/4 cup of butter. No difference in taste! I also add just a bit of breadcrumbs to it to keep the sauce from melting off. Its incredible! My favorite fish dish!
Believe it or not, I've never made crab cakes! I like them, but just never got around to making them. Thanks...I'll try yours!
thanks! i'm glad i put these here b/c if you have a healthier way to make it then i want to try it like that!
those crab cakes are soooo good! dh is always out of town for work... he tried these in baltimore and he HAD to get the recipe and make them at home! i had never tried them before he got this recipe a few months ago... and now i'm alwaya asking when he's gonna make them again. we like to make them when we have company over.
The Content on this Site is presented in a summary fashion, and is intended to be used for educational and entertainment purposes only. It is not intended to be and should not be interpreted as medical advice or a diagnosis of any health or fitness problem, condition or disease; or a recommendation for a specific test, doctor, care provider, procedure, treatment plan, product, or course of action. Med Help International, Inc. is not a medical or healthcare provider and your use of this Site does not create a doctor / patient relationship. We disclaim all responsibility for the professional qualifications and licensing of, and services provided by, any physician or other health providers posting on or otherwise referred to on this Site and/or any Third Party Site. Never disregard the medical advice of your physician or health professional, or delay in seeking such advice, because of something you read on this Site. We offer this Site AS IS and without any warranties. By using this Site you agree to the following Terms and Conditions. If you think you may have a medical emergency, call your physician or 911 immediately.