Frozen Fillets Florentine Or Fish For People That Really Don T Like Fish Recipes

FISH FLORENTINE

Steps:

• In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
• Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
• Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
• Heat a separate skillet on medium high heat, add remaining oil and butter.
• Season fish on both sides with salt and pepper and place on the hot pan.
• Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
• Divide the spinach mixture on the bottom of each plate and top with piece of fish.

CHARLIE'S HALIBUT OLYMPIA

Steps:

• Preheat oven to 400°F.
• Cut halibut into entree size portions - approximately 3x4 inches.
• Chop onions finely and sprinkle in 13x9x2 baking pan and pour melted butter over top.
• Place halibut filets in single layer over top of onions.
• Combine sour cream, mayonnaise, garlic powder, salt, pepper, basil and thyme.
• Cover halibut with sauce and top with bread crumbs.
• Bake at 400°F for 20 minutes.
• Remove from oven and top with Parmesan and return to oven for 10 minutes or until golden brown.
• Fish is done when it flakes easily with a fork. It should be white and moist.
• Serve hot with rice pilaf and a green vegetable.
• To half recipe - half all ingredients except butter and onion.
• Note: The ingredients will cover the entire pan. I have no way of knowing how many lbs of halibut that is since we catch our own and freeze it.

BAKED COD FISH FILLETS FLORENTINE-STYLE

Steps:

• Preheat the oven to 425 degrees.
• Melt 2 tablespoons butter in a saucepan. Add the flour, stirring with a wire whisk. Blend well and add the milk and cream, stirring. When thickened and smooth remove from the heat and add the cheese, cayenne pepper, salt and pepper, and blend well. Add the egg, stirring rapidly. Set aside and keep warm.
• Cut away and discard any tough blemishes on the spinach leaves. Rinse well and drain.
• Place spinach in a skillet and cook over medium heat, stirring constantly with a wooden spatula. When spinach is wilted, in about 3 minutes, transfer it to a colander and drain, pressing with the back of the spatula to extract liquid. Set aside.
• With 1 tablespoon butter, grease a baking dish large enough to hold the fish in one layer. Sprinkle 1 tablespoon of the shallots over the bottom. Add the fish and sprinkle with salt and pepper. Add the wine. Bring to a boil on top of the stove, then place in the oven. Bake 10 minutes.
• Meanwhile, heat the remaining butter in a skillet and add the remaining 1 tablespoon shallots, and the spinach, salt and pepper. Cook and stir for one minute, no longer. Smooth the spinach over the bottom of an oval baking dish. Carefully place the baked codfish pieces over the spinach. Cover and keep warm.
• Pour the wine liquid from the baking dish into a saucepan. Reduce it quickly by half. Add this to the cheese sauce and stir. Bring to a boil.
• Spoon the hot sauce evenly over the fish. Sprinkle with cheese and bake, uncovered, until bubbling and the fish is nicely browned on top.

FISH FLORENTINE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
• Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
• Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
• Calories: 153
• Protein: 28g
• Carbohydrates: 12g
• Fat: 2g
• Cholesterol: 54mg
• Sodium: 148mg
• Fiber: 2g

FROZEN FILLETS FLORENTINE (OR FISH FOR PEOPLE THAT REALLY DON'T LIKE FISH)

Steps:

• Cook butter, flour, hot sauce and spices in large bowl in microwave for 2 minutes, stirring once.
• Add milk slowly, stir, then cook on high 2 minutes, stirring after 1 minute.
• When sauce is thick& smooth add cheese and stir till melted.
• Place spinach in 9" pie plate and stir in 1/2 C sauce.
• spread evenly on bottom.
• Arrange fish over this, cover with wax paper and microwave on high 2 minutes.
• Spoon remaining sauce over fish, sprinkle with paprika, and cook 2 more minutes or till fish is cooked through.