I need a good recipe on baked fish or chicken?

Question

I need to add a good baked fish or chicken recipe in the rotation of my dinners, not too complicated , we like talipio(spelling?) fish or salmon. need to keep it low calorie.
thanks for any suggestions!

Answer 1

Baked Fish with Mustard Butter

INGREDIENTS:

* 2 pounds fish fillets or steaks, fresh or frozen
* 3 cups water
* 3/4 cup lemon juice
* 6 tablespoons melted butter
* 3 tablespoons lemon juice
* 4 teaspoons prepared mustard
* 3/4 teaspoon salt
* 1/2 teaspoon paprika
* chopped parsley

PREPARATION:
Thaw fish if frozen. Cut fillets into serving-size portions. Place fillets in single layer in well-greased baking dish, about 12x8x2 inches. Combine water and lemon juice and pour over fish. Marinate in refrigerator for 20 minutes.

Combine margarine, 3 tablespoons lemon juice, mustard, salt and paprika; mix well.

Place fish on well-greased broiler pan. Brush fish generously with mustard mixture. Broil 4 inches from source of heat for four to six minutes *; turn carefully. Brush generously with sauce and broil four to six minutes longer or until fish flakes easily when tested with a fork. Sprinkle with parsley. Warm remaining sauce and serve with fish. Baked fish recipe serves six.
*Note: Cooking time for each side depends on how thick the fillets or steaks are. For fillets measuring 1 inch at their thickest, cook five minutes on each side. Adjust time for fillets of other size accordingly.

Answer 2

Baked Mahi Mahi with Wine and Herbs Recipe adapted from Food Network Kitchens Cookbook, Meredith Press, 2003
Show: Food Network Specials
Episode: Food Network Caters Your Wedding





4 sprigs fresh thyme
8 sprigs fresh parsley
2 bay leaves, preferably fresh
8 cloves garlic, smashed
4 (6-ounce) skinless mahi mahi fillets
Kosher salt and freshly ground black pepper
3/4 cup dry vermouth
4 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
12 cherry or pear red and yellow tomatoes, for garnish

Preheat oven to 450 degrees F.
Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.

Answer 3

Fish en Paupiette (in paper) - Place fillet on a large sheet of parchment paper or foil. Salt & pepper. Mix any vegetables & aromatics together - mushrooms, olives, and red bell pepper with olive oil and basil leaves, or cherry tomatoes and tarragon. Fold over paper/foil and seal edges to make an envelope. Bake at 400 for about 8 minutes. Parchment will brown and make a nice presentation at the dinner table. Plus you can change the ingredients each time. Perhaps cumin, chili powder, zuchinni, pre-sauted onions, & corn for a Mexican flair.

Try other fish - snapper, sole, halibut, and especially sea bass (the most lovely fish although a bit over-fished these days).

Have fun!

Answer 4

Bakes Teriyaki Salmon - SOOOOOOOOOO easy.

Buy a bottle of teriyaki marinade. Not the thin runny stuff but the thick stuff. Allow salmon to marinate about 1/2 hour then broil till fish is cooked. The sugars in the teriyaki will blacken but the flavor is still wonderful. My family can't get enough of this dish. They claim it's better than candy

Answer 5

Is it chicken breast? If so: Use a meat tenderizer to pound the breasts so they are nice and thin. Dredge them in a mixture of flour sprinkled with a decent amount of Thyme (and salt and pepper). The thyme (and s&p) should be sprinkled over the flour with every time you dredge the chicken so that all chicken has the same amounts of spices. Now heat up some olive oil in a skillet along with maybea quarter stick of butter and slightly brown a few shallots. Put the chicken in and sautee until brownish colored and cooked thru. Take the chicken out and now "deglaze" the pan with lemon (throw in a few capers).. .pour over chicken.

Answer 6

What I like to do for baking chicken is I coat with bread crumbs that I spice up with garlic powder, seasoning salt, pepper, basil, oregano, parsely, and anything else I may have on hand that sounds good. I do not dredge them in egg or flour before hand just straight in the bread crumbs. Then I sprinkle leftover bread crumbs on the chicken once it is in the baking dish. They brown and crisp up well!

Answer 7

This link below shows many chicken recipes not all are chicken recipes on first page but the majority are.

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&u2=chicken

This link below shows many baked fish recipes not all are baked fish recipes as well.

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&u2=chicken

Answer 8

go to allrecipes.com!