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Results 101 - 110 of 311 for fish lemon butter sauce
101. FATHER'S FAMOUS FISH
Mix flour with salt and pepper. Dip fish fillets in seasoned flour. Mix ... add oil and butter. Fry fish 2 minutes ... hot platter. Add lemon juice, parsley, and Worcestershire sauce to skillet. Cook and stir to deglaze. Pour over fish.
Clean fish and pound to soften. Slit ... in mixture of lemon juice, soy sauce, and pepper; set aside. ... both sides with butter. Roast fish at 375 ... fried instead of roasted.
103. OVEN STEAMED FISH
Select thin fillets of fish, preferably no more than ... with any desired sauce. Serve the sauce spooned ... tablespoons of the butter in a saucepan and the ... stirring. Sprinkle with lemon juice, salt and pepper to ... bring to a boil.
104. FLOUNDER COLBERT
Saute onions in butter. Blend in flour, add tomato puree, and then fish stock, wine, lemon juice, Worcestershire sauce and simmer 5-10 minutes. Season ... lemon slices. Serves 6.
105. FISH CASSEROLE
Bread fish into small pieces and spread ... dish. Sprinkle with lemon juice, cover with slices of ... cracker crumbs, melted butter and Worcestershire sauce and sprinkle over top of ... well in the recipe.
In small bowl, combine all sauce ingredients; set aside. Heat oven ... until cheese melts and fish flakes easily with a fork. Sprinkle with chives.
Rinse fillets under cold water, ... cutting board. Spoon fish mixture onto each, dividing evenly ... with toothpicks. Lightly butter a medium-sized deep skillet. To ... cup water, onion, lemon, bay leaf, peppercorns, 1 ... keep warm. Make sauce. Melt butter in saucepan. ... pass rest. Serves 6.
108. OVEN CRUSTY FISH
Combine egg, water, Tabasco and ... blended - drain fish fillets and dip in egg ... Drizzle with melted butter. Bake in moderate oven ... Serve with cut lemon wedges dipped in finely chopped parsley. Serves 6.
Place fillets in a single ... baking platter. Brush fish with lemon juice. Combine remaining ingredients. Broil ... browned. Makes 6 servings.
Flake fish. Mix with the next ... three slices. Spread butter on the outside and fry ... refrigerate overnight and use as a chip dip the next day.
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