Macadamia-Crusted Salmon

1 - 1 1/2 pounds salmon fillets, skin removed if possible
1 C raw macadamia nuts, chopped
zest of one lemon
1 tsp dried basil (or 1 T fresh)
1 tsp dried parsley (or 1 T fresh)
sea salt and black pepper to taste
2 T oil
Dijon mustard (our children prefer mayonnaise)

Heat oven to 400°

Place salmon, skin side down if not removed, on a foil or parchment lined roasting pan

Mix together nuts, zest, herbs, salt and pepper in a small bowl. Add oil and combine.

Coat fish with a thin layer of mustard (or mayonnaise) and cover with nut mixture.

Bake for 20 minutes or to desired doneness. Serves 4

From: CaliMac Nut Company [archive.org]
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Baked Fish with Garlic Gravy

cod or haddock or salmon or halibut
lemon juice
olive oil
black pepper
dried Italian herb seasoning
garlic, chopped or garlic powder

Put the fish in a suitable oven or microwave dish. Squeeze some lemon juice and olive oil on top. Add some black pepper, herbs and garlic.

Then just bake on about 350F. It's not all that important. Or microwave on half power until really you just see that the fish is cooked.

If you have time to marinade the fish beforehand in the fridge, all the better, but it's not that important.

You get a really good liquid with this that can be eaten with vegetables.

Also good cold, especially salmon.

I have now made this recipe with even slower cooking, say on 10% power for about 30 minutes, and it gives a lovely soft cooked salmon that is also good cold with mayo.

By ann teapot. From: Food.com
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Cajun Baked Catfish

2 tablespoons almond meal
2 teaspoons Cajun seasoning or blackening seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 catfish fillets (6 ounces each)
1/4 teaspoon paprika

In a large resealable plastic bag, combine the almond meal, Cajun seasoning, thyme, basil, garlic powder and lemon-pepper. Add catfish and shake to coat.

Place on a baking sheet coated with cooking spray. Sprinkle with paprika. Bake at 400° for 20-25 minutes or until fish flakes easily with a fork.

Adapted from: Taste of Home
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Poached Cod

Preheat oven to 350F.
In an oven safe dish combine cod, sliced tomatoes, olive oil, and minced garlic, parsley, chopped zucchini, calamata olives, juice of half a lime (optional) salt and pepper. Poach until fish flakes easily when tested with a fork.

From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists]
Adpated by Patti Vincent
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Crusty Fish

4 oz. fish
1 egg
l-2 Tbsp. water
1/4-1/3 C nut flour
Pepper

Crack egg into small bowl and beat egg. Add water to egg and beat both together. Add a little pepper to egg mixture and beat it. Place nut flour on a plate.

Dip fish in egg mixture, and dip moistened fish in nut flour. Coat fish with flour on both sides. For thicker coating, repeat above procedure. If egg is left, add nut flour until your batter is thick. Make a pancake out of it and place it in the same pan with fish.

From: Elaine at www.elainecase.com/eclowcarbrecipe.html [now dead]
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Louisiana Fillets

2 Tbsp olive oil (substituted for butter in original recipe)
2 1/2 pounds of fish fillets - sole, trout, snapper or catfish
2 Tbsp lemon juice
3/4 tsp. lemon and pepper spice
1/8 tsp. crushed red pepper
1/8 tsp. garlic powder

Preheat oven to 350F. Heat oil with lemon juice in a shallow pan. Coat both sides of fillets with this mix. Lay fillets side by side, overlapping slightly if necessary, in a pan. Mix spices together, and sprinkle over fillets. Bake for 20-25 minutes, depending on size of fillets and type of fish (catfish bakes the longest). Also, the pan may blacken, but that's fine, the liquid will keep the fish moist. Serve immediately.

From: Susan Craig in 3 Rivers Cookbook III
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Pignoli Crusted Salmon

I would bake the salmon in a covered dish, protecting the pine nuts, then removing the cover the last 10 minutes. The nuts will still get baked, but they wont burn or get dried out that way.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, May 2001
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Salmon with Leeks

Julienne medium size leeks and wash thoroughly in strainer.
Preheat oven to 450°F.
Place the salmon fillets in an oven-safe dish and marinate in lime or lemon juice, olive oil, minced fresh ginger, salt and pepper.
Marinate covered in refrigerator at least 30 minutes.
Meanwhile, blanch the leeks in boiling water for 3 minutes and drain.
Toss leeks with olive oil, lime or lemon juice, salt and pepper.
Remove salmon to a plate and pour leeks and marinade into the oven-safe dish.
Place salmon on top of leeks skin side down.
Bake until cooked through, about 15-20 minutes or until fish flakes easily when tested with a fork.
Sprinkle with minced chives or parsley.
Decorate with lemon or lime slices if desired.

From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists]
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30 Minute Dill-Baked Salmon

4 salmon fillets (each 6 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
4 lemon slices

3 chopped shallots
1 chopped garlic clove
2 tablespoons olive oil

fresh spinach
2 cups lightly packed basil
1/4 cup broth or stock

Place salmon fillets on baking pan. Mix salt and pepper; sprinkle half over fish with lemon juice and chopped fresh dill. Top with lemon slices. Bake at 350F for 15 minutes. Sauté shallots and chopped garlic clove in olive oil for 6 minutes. Add [two 10-ounce packages] fresh spinach and basil; cook 8 minutes. Add remaining salt mixture and broth or stock. Boil 4 minutes. Serve salmon on greens.

Adapted from Family Circle Nov. 98
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Salmon Steaks with Watercress and Dill

1 bunch watercress, washed and stems removed
1 tsp dillweed
4 salmon steaks (about 1 3/4 pounds)
1 tablespoon lemon juice
1 tablespoon olive oil

Put the watercress in the bottom of a 2-quart baking dish and lay the salmon steaks on top. In a small bowl, mix together the lemon juice, oil, and dill, and pour over the fish. Cover and bake at 350 for 30 minutes or until fish flakes easily with a fork. Note: Good hot or cold. (Serves 4)

From: the Fannie Farmer cookbook, via Vickie at WWA.com
Adapted by Patti Vincent
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Linda's Fast Lemon Fish

1 pound whitefish or sole fillets
1/4 cup lemon juice
1 teaspoon olive oil
1/2 teaspoons white pepper
1 small onion, thinly sliced
1 teaspoon dried parsley flakes

Cut fish into serving-size pieces. Place in an ungreased 11"x7"x2" baking dish. Drizzle with lemon juice and oil; sprinkle with pepper.
Arrange onion slices over fish; sprinkle with parsley. Cover and let stand for 5 minutes. Bake at 350F for 20 minutes or until fish flakes easily with a fork.

From: Quick Cooking, Sept/Oct 1998
Adapted by Patti Vincent
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"Irwin's Trout"

Whole rainbow trout, no head or tail and filleted, but one piece.
Place some extra virgin olive oil inside the fish.
Pepper
Lemon slices
Tomato slices
Rosemary
Thyme

Close the trout, place in parchment paper tightly sealed and baked at 350F for about 15 minutes.

From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists]
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Tuna Amandine

1 bunch asparagus spears, cooked just until tender
1 9-ounce can tuna packed in water, drained and flaked
1/2 cup rendered fat
1/2 cup blanched almonds, chopped
5 tablespoons arrowroot
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
3 cups coconut milk or almond milk
2 tablespoons dry sherry
Paprika

Preheat oven to 350 degrees F. grease a 1-1/2 quart baking dish thoroughly.

Arrange asparagus spears on the bottom of prepared dish. Cover with tuna.

Lightly brown almonds in fat. Blend in arrowroot, salt, pepper, and nutmeg. Add milk, stirring constantly. Cook until smooth and thick. Stir in sherry.

Pour sauce over tuna. Sprinkle with paprika. Bake 30 minutes. Makes about 6 servings

By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001
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Baked Fish with Stuffing

1 large whitefish (2-3 pounds) or other fish
lemon juice to taste
1/4 cup oil
1 tsp cayenne 1 tsp cumin (optional)

Heat oven to 350F. Wash fish, sprinkle with lemon. Let stand for 30 minutes, drain. Coat fish with oil and spices, and place in a baking pan.

Stuffing:
1/3 cup pine nuts or shredded almonds
2 tbsp olive oil (recipe said butter, but oil will work)
1 cup parsley chopped
3 cloves garlic crushed
allspice to taste

Sauté nuts in oil until lightly brown. Add parsley and spices and sauté for one minute Stuff raw fish with the mixture. To prevent fish from drying, wrap with lightly oiled foil Bake for 30-40 minutes, or until fish is tender and easily flaked, makes 4-5 servings.

From: Eat Right for your Type, by Peter D'Adamo
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Salmon Baked in Foil

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Comments:
- Try adding capers. They might add what some of you are missing.
- The only thing I changed was replacing the oregano with fresh basil.
- I added garlic, capers and a little bit of red chili flakes for a bit of heat.
- Used yellow onion and added a little diced zucchini and garlic.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian. Episode: Birthday Party
Found at: Food Network
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Greek Baked Fish

2 large onions, sliced
2 teaspoons Madras curry powder
2 tablespoons oil
2 garlic cloves, crushed
4 tomatoes, peeled and chopped or 420 g canned chopped tomatoes
1/2 cup dry white wine
6 fish steaks or 6 fish, cutlets
1 lemon, juice of
3 tomatoes, sliced
3 tablespoons parsley, chopped

Gently fry onions and curry powder in oil until tender, pour off oil, add garlic, chopped tomatoes and the wine and lemon juice, cover and simmer for 10 mins approximately.

Arrange fish in a baking dish and spread the tomato-onion mixture over.

Arrange tomato slices on top and sprinkle with parsley and a little extra oil.

Bake uncovered at approx 180C/350F for 30-40 mins or until fish flakes easily when tested with a fork.

Comments:
- I found it a little bland....maybe my curry powder wasn't hot enough, although I used the hot curry powder. Next time I may use red curry paste, or add some additional seasonings.
- Used chicken stock in place of white wine.
- The tomatoes on top kept the fish beautifully moist and tender.

By **Mandy** From: Genuis Kitchen, was on Food.com
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Baked Fish with Ratatouille

6 6- to 7-ounce sea bass fillets
5 tablespoons olive oil
2 tablespoons chopped garlic
1 1-pound eggplant, cut into 3/4-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
1 small onion, chopped
1 tablespoon dried oregano
1 14 1/2-ounce can (1 3/4 cups) crushed tomatoes with added purée
3 tablespoons red wine vinegar

Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook until vegetables begin to soften, stirring occasionally, about 10 minutes. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook until vegetables are very tender, about 25 minutes longer. Season with salt and pepper.

Meanwhile, preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Sprinkle fish with salt and pepper; arrange in prepared dish.

Spoon ratatouille over fish. Bake uncovered until fish is just opaque in center, about 20 minutes.

Bon Appétit, March 1998. From: Epicurious [archive.org]
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Roasted Fish

Fish filet more than 1.5 inches thick
Green Onions, chopped
Grape tomatoes, halved
Kalamata olives, pitted and halved
Fresh basil cut in chiffonade
Olive oil
Capers
White wine (dry Vermouth is good)

Preheat oven to 350° (convection) or 400° (conventional).

Lightly oil a glass or earthenware baking dish to prevent ingredients from sticking. Place fish in baking dish and cover with the scallions, tomatoes, olives, capers and half the basil. Pour in enough wine to come a quarter of the way up the fish.

Roast fish for 10 minutes per inch plus four minutes. Strew the remaining fresh basil over the top of the fish to serve.

Thanks to Gia Wolfe. From: Park Slope Food Coop: Recipes [archive.org]
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Flounder Fillet with Dill Vegetables

2 Tbsp olive oil (substituted for butter in original recipe)
1 tsp. dill weed
2 garlic cloves, minced
1 carrot, cut in thin strips
1 fresh tomato, diced
1 pound fresh flounder filet

Heat oil in skillet over low heat. Add dill and garlic. Stir to prevent browning. Add carrots and sauté for 7 minutes. Add tomato and continue to sauté for 5 minutes. Place flounder fillet in the center of a square of foil. Pour carrot-tomato mixture over the fish. Fold foil so that fish is completely enclosed. Place in baking dish and bake for 7-10 minutes in a 325F oven. Serve immediately.

From Catherine Connell in 3 Rivers Cookbook III
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Abaco Baked Grouper

1 Grouper Fillet
1 tomato, chopped
1 onion, minced
1 green pepper, chopped
1 Tbs. Oil

Cook all but fish until tender. Place fillet in greased baking dish-cover with vegetables-salt and pepper and foil. Bake at 350°F until fish is flaky.

From: BahamasGateway.com: Truly Bahamian Eatin' [archive.org]
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Baked Haddock with Tomatoes

1 lb frozen haddock fillets, thawed
2-3 Tbsp. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 lb can tomatoes, chopped plus juice
2 tsp. arrowroot powder
3 Tbsp. fresh parsley, chopped (or 1 Tbsp. dried, but fresh is better)
1/2 tsp. dried basil
1/8 tsp. black pepper
2 tsp. lemon juice (optional if tomatoes are acidic)

Sauté onion and pepper in oil about 5 min until soft. Stir in everything else except fish and lemon juice and cook over medium heat 5-10 min until it thickens. Spread half the sauce in the bottom of a 9x9" baking dish. Layer the fish on top and sprinkle with lemon juice. Top with rest of sauce. Bake uncovered 375F 10 min until flaky (test the fish with a fork).

Adapted from Diana Hamilton in rec.food.recipes on June 28, 1998.
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Mackerel Pizzaiola

2 whole mackerel, 1 1/2 to 2 pounds each
3 garlic cloves, chopped
1 Tbsp chopped fresh parsley
pepper to taste
2 tsp chopped fresh oregano or 1/2 tsp dried
2 Tbsp chopped fresh basil or 1/2 tsp dried
1 (14 oz) can Italian peeled tomatoes, drained and chopped

Preheat oven to 350F. Slash mackerel diagonally, 3 times on each side, 3/4 to 1 inch deep. Place fish in an oiled 13" x 9" baking dish. Cover fish with tomatoes, garlic, basil, parsley and pepper. Bake 35 minutes, or until fish flakes when tested with a fork. Serve with pan sauce.

From: 365 Easy Italian Recipes by Rick Marzullo O'Connell
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Baked Salmon

Preheat oven to 350F
Arrange salmon fillet in baking dish srayed with olive oil.
Blanch, peel, seed and slice tomatoes.
Arrange tomatoes on fish.
Add garlic, ginger, chopped fresh dill, salt and pepper.
Bake until fish is cooked but still moist.

From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists]
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Another version of Baked Salmon

Salmon Fillet
2 Tomatoes(sliced)
1 large white onion(sliced)
Extra Virgin Olive Oil
Salt and freshly ground pepper

Place salmon on a piece of tin foil large enough to wrap fish for oven.
Place a layer of onions over salmon and top with sliced tomatoes, drizzle extra virgin olive oil over fish.
Salt and pepper to taste.
Wrap fish and bake in 400 oven for 25 minutes or until fish is opaque.

From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists]
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Red Snapper Vera Cruz

4 red snapper fillets (4 ounces each)
1/4 c fresh lime juice
1 T fresh lemon juice
1 t chili powder
1 plum tomato coarsely chopped
4 green onions, sliced in 1/2 inch lengths
1/2 c chopped Anaheim pepper
1/2 c chopped red bell pepper
cilantro for garnish

Place red snapper in a shallow baking dish. Combine lime juice, lemon juice and chili powder in measuring cup (or custard dish). Pour over snapper. Marinate 10 minutes, turning once or twice. Sprinkle onions, tomato and peppers over snapper. Cover. Bake at 350 for 30 minutes or just until snapper flakes in center. Let stand, covered, 4 minutes before serving. Garnish with fresh cilantro.

From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead]
Adapted by Patti Vincent
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Sicilian Swordfish

Wash and dry fish and dredge in nut flour.
Brown fish. In a saucepan stir:
 garlic
 olive oil
 whole, canned tomatoes
 chopped celery, onions
 currants (optional)
 capers
 Sicilian olives (green pitted).

Cook on medium heat for 10 minutes.
Place fish in baking dish and cover with sauce.
Bake at 350° for 20 minutes.

From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists]
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