Baked Fish, Fish Tacos, Fish Bites, Fish Piccata

Baked Fish

  • 1 lb. firm white fish
  • ½ cup melted butter or margarine
  • 1 lemon, quartered
  • 1 small onion
  • 2 small tomatoes
  • salt & pepper to taste

Preheat oven to 375 degrees F. Slice tomato in thin slices. Slice onion in thin slices Spray a 13×9 baking pan with cooking spray. Place fish in the pan. Salt and pepper the fish and pour the melted butter over the fish. Squeeze the lemon over the fish. Lay the onion and tomato slices over the fop of the fish. Place fish in preheated oven and bake for about 30 minutes or until the fish flakes easily with a fork.

Fish Tacos

  • 1 lb. firm white fish
  • 8 corn tortillas
  • 2 cups shredded cabbage
  • ¾ cups salsa
  • 1 teas. chili powder
  • 2 teas. vegetable oil
  • 2 cups shredded Mexican Cheese
  • 2 Tbsp sour cream
  • Salt & pepper to taste
  • Lime wedges, optional

In medium bowl combine the shredded cabbage, ¼ cup salsa and the sour cream Mix well and set aside. Cut the fish into ½ inch thick strips. Warm tortillas according to package directions. Sprinkle chili powder over the fish. Salt & pepper to taste. In a large skillet over medium heat and heat the oil until hot. Add the fish to the hot oil and cook 2-3 minutes per side or until fish is opaque in center. It may be necessary to cook fish in several batches. Fill the warm tortillas with fish, half the cheese and the remaining salsa and the cabbage mixture. Finish each taco with the remaining shredded cheese. If desired, serve lime wedges with the tacos.

Fish Bites

  • 4 6oz cod fillets (or other firm white fish)
  • 2 cups dry potato flakes
  • 1 cup flour
  • 1 Tbsp. garlic powder
  • Salt & pepper to taste
  • 2 teas cayenne pepper
  • 2 cups vegetable oil
  • Cold water

Combine the potato flakes, flour, garlic powder, salt, pepper and cayenne pepper in a medium bowl. Cut the fish into bite size pieces. Soak the fish in a bowl of cold water. Shake off the excess water and dredge the fish pieces in the flour mixture. Heat the oil in a deep skillet and when hot add the coated fish and fry for 4 minutes or until the fish flakes easily with a fork. Remove fish from oil and drain on paper towels. Serve with your favorite tartar sauce or cocktail sauce.

Fish Piccata

  • 1 lb. firm white fish fillets
  • 2 Tbsp. oil
  • ¼ cup flour
  • ¼ cup white wine
  • 2 lemons
  • 2 Tbsp. butter
  • 2 Tbsp. chopped fresh parsley, optional
  • salt & pepper to taste
  • 2 Tbsp. capers, optional

Juice the 2 lemons and retain the lemon juice. Season the fish with salt and pepper. Dredge the fish in the flour. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot add the fish fillets and cook about 2 minutes on each side. Fish is done when it flakes easing with a fork. Remove cooked fish from pan and set aside on serving dish. Add the wine to the pan and whisk for about 1 minute. Add the lemon juice and capers, is using, and stir. Finally, add the butter and whisk to mix well. Pour sauce over the fish and garnish with the chopped parsley, if using.