1 - 10 of 36 for fresh fish salad
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Coat fish with flour; set ... allowing excess to drip into bowl. Fry in deep hot 375 degree oil until golden brown on both sides. Drain on paper towels.
Chop the following ingredients into small pieces; green onions, mushrooms, set aside. Slice jalapenos down the middle from top to bottom, discard ...
Preheat oven to ... ReaLemon brand. Dip fish in remaining 2 ... baking dish. Bake 5 to 10 minutes or until fish flakes with fork. Refrigerate leftovers.
Roll fish fillets in salad dressing. Place in ... sprinkle on fish. Bake at 500 degrees for 10-12 minutes or until fish flakes easily. Makes 4-6 servings.
Place individual fish fillets on four ... 25 minutes for fresh fillets, or about ... minutes before serving. Makes 4 servings. 284 calories per servings.
Place individual fish fillets on four ... 25 minutes for fresh fillets and about ... frozen fillets. Let stand 2 minutes before serving. Makes 4 servings.
Thaw fish, if frozen. ... until sauce is heated through. Transfer to individual dinner plates; spoon sauce remaining in dish over fish. Makes 6 servings.
Place fish in a shallow ... minutes. (This is also good without mustard. White wine may be used instead of chicken broth. If not using mustard, try vermouth.)
Marinate fish in sauce for ... serving, sprinkle with parsley. Sauce: Mix soy sauce, oil, vinegar, sugar and ginger and garlic together for the sauce. Serves 4.
Thaw fish, if frozen. ... Return to oven for 2 or 3 minutes or until sauce is heated through. Put on dinner plates; spoon remaining sauce over fish. Serves 6.
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