For those who eat fish...excellent source of good fat...recipe...

[Guest guest]

Baked Fish with Light Vietnamese Sauce

 

What you will need:

Fresh or frozen fish fillets.

--I used both Salmon and Orange Roughy. They were not quite thawed,

so I added an extra 15 minutes to the cooking time.

Roasting pan with broiler/draining rack. Try to find a draining rack

that has smallish holes or slits, so the fish won't fall through.

Olive oil

Basting brush

Whisk

Measuring cup

 

Vietnamese sauce:

½ cup limejuice (lemon will work as well)

¼ cup sugar

3 Tablespoons fish sauce (nam pla)

1 Tablespoon rice vinegar

1 Tablespoon chopped fresh cilantro

½ Tablespoon chopped fresh parsley

2 garlic cloves, minced. (I added 4-I love garlic)

A dash hot sauce, Asian Sriracha sauce or " Rooster " as we

call it,

is my favorite.

 

Preheat oven to 400 degrees

 

Brush draining rack with olive oil (or the oil of your choice),

place in roasting pan.

Place fish on roasting pan with broiler/draining rack.

Mix Vietnamese sauce into measuring cup. This makes it handy to

baste the fish.

Whisk sauce ingredients, and brush sauce over fish, reserving extra

sauce for future basting.

 

Cook fish uncovered in 400 degree oven for 10 minutes. Baste with

more sauce. Turn oven down to 350 degrees and bake for 10-15 minutes

more…testing for doneness.

 

You can serve this fish with your favorite starch and vegetable, or

some slices of fresh tomato and fruit for warm weather.

 

I hope you enjoy as I did!

http://www.healthygoodiesgifts.com

[Guest guest]

This sounds wonderful. Thanks for sharing!

 

Susan R.

 

-

healthygoodiesemail

Friday, August 22, 2003 7:02 AM

For those who eat fish...excellent source of good fat...recipe...

Baked Fish with Light Vietnamese SauceWhat you will need:Fresh or frozen fish fillets.--I used both Salmon and Orange Roughy. They were not quite thawed, so I added an extra 15 minutes to the cooking time.Roasting pan with broiler/draining rack. Try to find a draining rack that has smallish holes or slits, so the fish won't fall through.Olive oilBasting brushWhiskMeasuring cupVietnamese sauce:½ cup limejuice (lemon will work as well)¼ cup sugar3 Tablespoons fish sauce (nam pla)1 Tablespoon rice vinegar1 Tablespoon chopped fresh cilantro½ Tablespoon chopped fresh parsley2 garlic cloves, minced. (I added 4-I love garlic)A dash hot sauce, Asian Sriracha sauce or "Rooster" as wecall it, is my favorite.Preheat oven to 400 degreesBrush draining rack with olive oil (or the oil of your choice), place in roasting pan.Place fish on roasting pan with broiler/draining rack.Mix Vietnamese sauce into measuring cup. This makes it handy to baste the fish.Whisk sauce ingredients, and brush sauce over fish, reserving extra sauce for future basting.Cook fish uncovered in 400 degree oven for 10 minutes. Baste with more sauce. Turn oven down to 350 degrees and bake for 10-15 minutes more…testing for doneness.You can serve this fish with your favorite starch and vegetable, or some slices of fresh tomato and fruit for warm weather.I hope you enjoy as I did!http://www.healthygoodiesgifts.com

[Guest guest]

Hi and thanks!

 

I read in " the Joy of Cooking " that broiling/baking is an excellent

way to cook frozen fish, so I threw this together. I had tried to

thaw and sautee before, but the fish texture was like mush. This

turned out much better.

 

My Hubby even liked it, and he is the meat & cheese eater of the

family!

 

, " Susan Rhee "

<sulerhee49@e...> wrote:

> This sounds wonderful. Thanks for sharing!

>

> Susan R.

> -

> healthygoodiesemail

>

> Friday, August 22, 2003 7:02 AM

> For those who eat fish...excellent

source of good fat...recipe...

>

>

> Baked Fish with Light Vietnamese Sauce

>

> What you will need:

> Fresh or frozen fish fillets.

> --I used both Salmon and Orange Roughy. They were not quite

thawed,

> so I added an extra 15 minutes to the cooking time.

> Roasting pan with broiler/draining rack. Try to find a draining

rack

> that has smallish holes or slits, so the fish won't fall through.

> Olive oil

> Basting brush

> Whisk

> Measuring cup

>

> Vietnamese sauce:

> ½ cup limejuice (lemon will work as well)

> ¼ cup sugar

> 3 Tablespoons fish sauce (nam pla)

> 1 Tablespoon rice vinegar

> 1 Tablespoon chopped fresh cilantro

> ½ Tablespoon chopped fresh parsley

> 2 garlic cloves, minced. (I added 4-I love garlic)

> A dash hot sauce, Asian Sriracha sauce or " Rooster " as we

> call it,

> is my favorite.

>

> Preheat oven to 400 degrees

>

> Brush draining rack with olive oil (or the oil of your choice),

> place in roasting pan.

> Place fish on roasting pan with broiler/draining rack.

> Mix Vietnamese sauce into measuring cup. This makes it handy to

> baste the fish.

> Whisk sauce ingredients, and brush sauce over fish, reserving

extra

> sauce for future basting.

>

> Cook fish uncovered in 400 degree oven for 10 minutes. Baste

with

> more sauce. Turn oven down to 350 degrees and bake for 10-15

minutes

> more.testing for doneness.

>

> You can serve this fish with your favorite starch and vegetable,

or

> some slices of fresh tomato and fruit for warm weather.

>

> I hope you enjoy as I did!

> http://www.healthygoodiesgifts.com

[Guest guest]

Hi,

 

I like to bake trout individually wrapped in foil. I like putting various spices inside and outside the fish. The fish stays moist and do not make the house smell fishy while baking. I let the fish thaw out before baking though.

 

One evening, after a hard day, I was preparing the fish. My son walked in the kitchen and starting laughing at me. I was surprised and kept looking around to see what was so funny. The shocked look on my face, me saying "what?, what?" over and over while looking around the kitchen, caused my son to get weak in the knees and not able to talk for laughing harder.

 

Finally I realized I was rubbing the inside of the chicken with cinnamon! I got the wrong spice! I told my son we were eating it anyway; and I baked the cinnamon flavored fish.

 

Know what? It turned out fantastic!

 

Susan R.

 

-

healthygoodiesemail

Saturday, August 23, 2003 6:49 AM

Re: For those who eat fish...excellent source of good fat...recipe...

Hi and thanks!I read in "the Joy of Cooking" that broiling/baking is an excellent way to cook frozen fish, so I threw this together. I had tried to thaw and sautee before, but the fish texture was like mush. This turned out much better.My Hubby even liked it, and he is the meat & cheese eater of the family!

[Guest guest]

Great story.

I like doing trout as well. What I do is debone it first, and then give it a nice stuffing. It's quite easy to debone after it's been frozen. You start at the ribs, and it pulls away gently. Fins and tail are removed. Stuffing can be slices of cucumber and lemon, that flavour the fish. And if I'm feeling flush, crab or chopped shrimp flavored with lemon and dill is wonderful. I rub a bit of butter inside and out to keep it juicy. Or, mix up some mayo with minced pickles, capers or olives, green onion, sweet pepper, lemon or lime juice and dill. Rub fish inside and out with liberal amounts of the mixture, and it barbeques beautifully, yet stays moist and flavorful.

Think I'll pass on cinnamon fish for now.

 

Donni

 

-

Susan Rhee

Saturday, August 23, 2003 11:33 AM

Re: Re: For those who eat fish...excellent source of good fat...recipe...

 

Hi,

 

I like to bake trout individually wrapped in foil. I like putting various spices inside and outside the fish. The fish stays moist and do not make the house smell fishy while baking. I let the fish thaw out before baking though.

 

One evening, after a hard day, I was preparing the fish. My son walked in the kitchen and starting laughing at me. I was surprised and kept looking around to see what was so funny. The shocked look on my face, me saying "what?, what?" over and over while looking around the kitchen, caused my son to get weak in the knees and not able to talk for laughing harder.

 

Finally I realized I was rubbing the inside of the chicken with cinnamon! I got the wrong spice! I told my son we were eating it anyway; and I baked the cinnamon flavored fish.

 

Know what? It turned out fantastic!

 

Susan R.

 

-

healthygoodiesemail

Saturday, August 23, 2003 6:49 AM

Re: For those who eat fish...excellent source of good fat...recipe...

Hi and thanks!I read in "the Joy of Cooking" that broiling/baking is an excellent way to cook frozen fish, so I threw this together. I had tried to thaw and sautee before, but the fish texture was like mush. This turned out much better.My Hubby even liked it, and he is the meat & cheese eater of the family!contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list

[Guest guest]

Okay, this just makes me sick. You realise it is a vegetarian

list here don't you? Like I want to get my daily digest to read

how you loves to debone and eats them fish? Please, for the

sake of those of us who are actually vegetarians and sensitive

to this type of thing, keep your fish eating habits and prep-info

on the meateater lists and don't send them to us here.

 

For the love of animals,

~ PT ~

 

, Donni Irschick <

dragonflywings@s...> wrote:

> Great story.

> I like doing trout as well. What I do is debone it first, and then

give it a nice

stuffing. It's quite easy to debone after it's been frozen. You

start at the ribs,

and it pulls away gently. Fins and tail are removed. Stuffing can

be slices of

cucumber and lemon, that flavour the fish. And if I'm feeling flush,

crab or

chopped shrimp flavored with lemon and dill is wonderful. I rub a

bit of butter

inside and out to keep it juicy. Or, mix up some mayo with minced

pickles,

capers or olives, green onion, sweet pepper, lemon or lime juice and

dill. Rub

fish inside and out with liberal amounts of the mixture, and it

barbeques

beautifully, yet stays moist and flavorful.

> Think I'll pass on cinnamon fish for now.

>

> Donni

> -

> Susan Rhee

>

> Saturday, August 23, 2003 11:33 AM

> Re: Re: For those who eat

fish...excellent

source of good fat...recipe...

>

>

> Hi,

>

> I like to bake trout individually wrapped in foil. I like putting

various spices

inside and outside the fish. The fish stays moist and do not make the

house

smell fishy while baking. I let the fish thaw out before baking

though.

>

> One evening, after a hard day, I was preparing the fish. My son

walked in

the kitchen and starting laughing at me. I was surprised and kept

looking

around to see what was so funny. The shocked look on my face, me

saying

" what?, what? " over and over while looking around the kitchen, caused

my

son to get weak in the knees and not able to talk for laughing harder.

>

> Finally I realized I was rubbing the inside of the chicken with

cinnamon! I

got the wrong spice! I told my son we were eating it anyway; and I

baked the

cinnamon flavored fish.

>

> Know what? It turned out fantastic!

>

> Susan R.

> -

> healthygoodiesemail

>

> Saturday, August 23, 2003 6:49 AM

> Re: For those who eat

fish...excellent source

of good fat...recipe...

>

>

> Hi and thanks!

>

> I read in " the Joy of Cooking " that broiling/baking is an

excellent

> way to cook frozen fish, so I threw this together. I had tried

to

> thaw and sautee before, but the fish texture was like mush.

This

> turned out much better.

>

> My Hubby even liked it, and he is the meat & cheese eater of

the

> family!

>

>

>

>

>