Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFishandseafood - Rockfish Recipes By Joe Ames
Famous Authors (View All Authors)
Fishandseafood - Rockfish Recipes By Joe Ames Post by :lounorco Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1752

Click below to download : Fishandseafood - Rockfish Recipes By Joe Ames (Format : PDF)

Fishandseafood - Rockfish Recipes By Joe Ames

3 - 4 lb. rockfish
Juice of 1 lemon
3 chopped onions
1 can stewed tomatoes
Parsley, finely chopped
1/2 c. white wine
1/2 c. olive oil
Salt and pepper
2 cloves garlic

Have fish cleaned and scaled.Wash thoroughly, rub with salt and pepper and sprinkle with lemon juice.

Put chopped onions in oil and fry until golden brown; add wine, tomatoes and seasonings. Lay fish in greased baking pan and add above mixture over fish. Sprinkle with chopped parsley and garlic. Add a little water and bake at 350 degrees, 45 minutes (longer if necessary).

Yields 3 to 5 servings.

Baked Rockfish Fillets

1 1/2 lbs. rockfish fillets
1/2 c. slivered almonds
1/4 c. minced parsley (optional)
1/4 c. melted butter
2 tbsp. lemon or lime juice
1 tsp. salt
1/4 tsp. pepper

Place fish fillets in shallow baking dish. Sprinkle with almonds and parsley (optional).

Combine butter and lemon or lime juice; pour over fish and sprinkle with salt and pepper. Bake in a 350 degree oven 10 minutes, uncovered, until fish flakes easily with a fork, about 10 minutes.

Serves 4-6.

Baked Rockfish Stuffed with Crab Imperial

1 to 3 lbs. rockfish
Stuffing (see below)
2 slices bacon
2 tbsp. butter
2 tbsp. lemon juice

1/2 lb. crab meat
1 egg
1 tsp. salt
1/2 tsp. pepper
2 slices bread (crumbs)

Mix all stuffing ingredients together and place in fish cavity.
Put bacon strips on top of fish. Sprinkle lemon juice over fish.

Bake at 350 degrees for 1 hour uncovered, bake until brown.

Stuffed Rockfish

4 Rockfish fillets (about 2 lbs.)
1 lb. crab meat
1 egg, slightly beaten
2 tsp. chopped parsley
1/4 c. mayonnaise
1 tsp. dry mustard
Dash liquid hot pepper sauce
1 tbsp. melted margarine or oil

Remove cartillage from crab meat.

In medium bowl, combine egg, parsley, mayonnaise, dry mustard and liquid hot pepper sauce.Gently mix in crab meat.

Rinse and pat dry fish. Place 2 fillets in single layer, skin side down, in foil lined baking pan. Spoon crab mixture on each, cover with remaining fillets.
Brush top with melted margarine or oil. Sprinkle with paprika.

Bake in 450 degree oven 20 minutes or until fish flakes easily when tested with fork. Makes 4 servings.

Baked Stuffed Rockfish

1 dressed 6-8 lb. rockfish
Stuffing of your choice
3 slices bacon
3-4 slices lemon
Salt and pepper

Sprinkle fish with salt and pepper. Stuff fish.Place any leftover stuffing beside fish or put in greased baking dish and heat during last 30 minutes, basting with drippings from fish. Lay bacon slices across fish and put lemon slices between bacon.
If you like this book please share to your friends :

Fishandseafood - Rockfish Spanish Style Fishandseafood - Rockfish Spanish Style

Fishandseafood - Rockfish Spanish Style
1 - 1 1/2 lbs. rockfish filets 1 can tomato sauce 1/2 lb. fresh mushrooms, sliced 1 onion, sliced 1 stalk celery, chopped Salt and pepper Place filets in baking dish. Pour tomato sauce over fish. Add mushrooms, onion, celery, salt and pepper to taste.Cover tightly with foil. Bake 350 degrees for 30 minutes.

Fishandseafood - Rockfish -  Rockfish Imperial Fishandseafood - Rockfish - Rockfish Imperial

Fishandseafood - Rockfish -  Rockfish Imperial
6 oz. fresh rockfish cubed 1 cup of cooked rissotto (see below) 1/4 cup of diced red peppers 1/4 cup diced yellow onions 1/4 cup diced celery 1 oz. of fresh butter 1/2 cup of hot chicken stock 1/2 cup of hot chippotle cream sauce (see below) 1/2 tsp. of chopped garlic 1 tsp. of blackening spice Rissotto: 1/2 cup Aborio rice (this is the rice used for rissotto) 1 cup boiling chicken stock 1/2 tsp. of chopped garlic 1/2 tsp. of chopped shallots 2 tbs. of olive oil Saute the rice with olive oil, garlic and shallots on hight heat