Sea Bass with Honeyed Apples
4 apples - peeled, cored and cut into thin wedges
1/2 cup margarine, divided
1/4 cup honey
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups dried bread crumbs
1 egg, beaten
4 (6 ounce) fillets sea bass
- Melt 1/4 cup of the margarine in a large skillet over medium-high heat. Fry the apples in margarine until tender. Stir in honey, reduce heat, and keep warm.
- In a shallow bowl, mix together flour, salt, and pepper. Place bread crumbs in another shallow bowl, and egg in a third bowl.
- Melt the remaining 1/4 cup margarine in a large skillet over medium heat. Dredge the fish in the seasoned flour, dip in egg, then coat with bread crumbs. Place the coated fillets in the hot skillet, and cook for about 3 to 4 minutes per side. The fillets should be nicely browned, and they should flake easily with a fork. Place fish on a serving dish, and spoon the apples with honey over the top of each fillet.
Baked Fish With Apple Dill Sauce
2 pounds whole haddock or salmon, head and tail removed
2 tablespoons butter
1 teaspoon cornstarch
1 teaspoon prepared mustard
2 tablespoons chopped fresh dill
1/2 cup apple juice
1/2 cup finely diced unpeeled apple
1 tablespoon fresh lemon juice
- Wash fish and pat dry. Sprinkle all over with salt. Wrap in 2 layers of aluminum foil. Fold over and seal seam and ends. Place on a cookie sheet.
- Bake at 375 degrees F for 40 to 45 minutes or until fish flakes easily.
- Meanwhile, melt butter in a small sauce pan. Stir in cornstarch, mustard and dill. Gradually add apple juice. Stir until smooth and thickened. Add the diced apple and lemon juice. Open foil packet, remove skin from fish, and transfer to a platter. Serve sauce over fish.
Apple Stuffed Fish
1 cup grated, peeled apples
1/2 cup grated carrot
1/2 cup minced onion
2 tablespoons lemon juice
1/4 teaspoon ginger
1/4 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried thyme leaves
4 fillets, 4 to 5 ounces each of sole, cod, or other white fish
1/4 cup chicken broth water
- Heat oven to 400 degrees F, lightly oil a small roasting pan.
- In a medium-size bowl, combine apple, carrot, green onion, lemon juice, ginger, mustard, salt, pepper, and thyme; mix well.
- Spread one-quarter of apple mixture evenly over length of each fillet; carefully roll up to enclose apple filling. Place stuffed fillets, seam side down, in oiled pan. Pour broth over rolled fillets, cover with aluminum foil and bake 10 to 15 minutes, or until fish is opaque and barely flakes. Serve.
Green Parrot Cafe's Apple Braised Salmon
1 1/2 pound salmon
1 carrot, cut in matchsticks
1 1/2 tablespoon vegetable oil
1/2 pound asparagus stalks
1 cup dry white wine or Riesling
2 Roma tomatoes, seeded and diced
1 cup apple juice
4 shallots, chopped
1/2 cup fresh herbs of your choice (parsley, tarragon, chives, etc.)
1 celery stalk, cut in matchsticks
1 pound fresh spinach
- Saute presentation side of salmon in oil until golden. Pour off oil. Turn salmon and add white wine and apple juice. Bring to a simmer, then cook for approximately one minute. Place salmon and apple juice sauce in 400F oven and bake until salmon is just done.
- Blanch shallots, celery, carrot and asparagus until almost done. Wilt spinach (steam or microwave 30 to 60 seconds) and place evenly on individual dinner plates. Place salmon on top of spinach. Place apple juice sauce in saute pan, and reduce for two minutes. Add blanched vegetables and then reduce heat. Add tomato and herbs. Continue to reduce to your liking (a thin broth or reduce further for a thicker sauce). Spoon sauce and vegetables over salmon and serve.
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