Friday Fish Favorites

by Michele Cheplic | More from this Blogger

19 Mar 2008 11:58 AM

You know Good Friday is right around the corner when your local fishmonger is offering incredible deals on fresh seafood. I just got back from the market and it was filled with people purchasing ingredients for their Friday fish fry (or bakes, or grills, etc.). And here I thought there would be a run on Easter hams and lamb. First things first, I suppose.

In any event, I thought I would share the fish recipe I am planning to prepare this Friday and one that my mother used to prepare when I was growing up in Hawaii. Both are extremely simple to make; call for only a handful of readily available ingredients; and require minimal time in the kitchen (which comes in handy especially if you are spending your afternoon attending Good Friday church services).

BAKED BALSAMIC VINEGAR SALMON

Ingredients:

1-pound salmon fillet

1 tablespoon Lemon Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Lemon Pepper seasoning

Salt and pepper to taste

Directions:

Preheat oven to 375 degrees.

Wash and pat dry the salmon fillet, then place the fish in a shallow baking dish sprayed with cooking spray. Next, drizzle the oil and balsamic vinegar over the salmon. Finally, sprinkle the fish with the lemon pepper seasoning and salt and pepper.

Bake for 20 to 25 minutes.

Garnish with lemon wedges and serve with a green salad or cooked vegetables such as asparagus.

CILANTRO LIME TILAPIA

Ingredients:

2 Tilapia Fillets (6-8 oz)

1/2 stick unsalted butter

1 tablespoon chopped cilantro

1 teaspoon lime zest

1/2 cup bread crumbs

Olive Oil

Salt and Pepper

Directions:

Preheat over to 400 degrees.

Add cilantro and lime zest with a pinch of salt and pepper to the softened butter and blend. Place on side.

Lightly dredge fish in breadcrumbs. Place fish in oiled pan and bake for 12 minutes or until fish just begins to flake.

Top each serving of fish with a dollop of warm cilantro lime butter on top.

Garnish with lime wedges.

Related Articles:

Recipes for Fish Fridays

Lobster with Cilantro Lime Butter

Weeknight Menu: Ranchy Breaded Fish and Candied Acorn Squash

Fabulously Simple Fish Recipes

Why You Should Eat More Fish

Spicy Orange Sole

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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