Margarita Mix Baked White Fish Recipes

MARGARITA MIX BAKED WHITE FISH

Steps:

• Marinate the fish in enough Margarita Mix to just cover the fish for 30 minutes, turning once. Do not leave longer than 1 hour.
• Preheat oven to 400*. Melt the butter in the baking dish in the oven. Add lemon juice. Stir and add the fish. Cover with diced onions, salt and pepper and basil. Bake for about 30 minutes and turn. Season other side with salt, pepper, and basil. Cook until fish flakes easily with fork. Sprinkle fish with paprika and set under the broiler for 2 minutes. Transfer to serving plate and spoon the sauce over the fish. Garnish with fresh parsely and lemon wedges. Enjoy!

QUICK AND EASY BAKED FISH FILLET

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.

MARGARITA BAKED WHITEFISH

Steps:

• 1. Place the Fillets skin side down in a 9x13 glass cake pan (or cookie sheet with sides) Preheat oven to 350, If you have convection turn it on. If not plan on the cooking time being a bit longer.
• 2. Combine Cilatro and onion and rub into the fish gently
• 3. Mix the next five ingredients and eat a little with a whisk to be sure all is disperse evenly with the olive oil
• 4. Pour over fish and bake uncovered in the oven. Whitefish is done when it is opaque and the thickest part flakes. It is a very mild moist fish so the flakes are big
• 5. The skin will stick to the glass baking dish. I use a spatula to lift half the fillet off the skin then lift the other half. If you want the skin attached, spray the pan first.
• 6. I served this wonderful fish with Califlower which had Swiss cheese melted over it and a Pepper salad.

MARGARITA FISH SOFT TACOS

Steps:

• In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.
• Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.
• Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
• Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.

MEDITERRANEAN BAKED WHITE FISH

Steps:

• Heat the oven to 425 degrees F.
• Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
• In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
• Pour the tomato and olive mixture over the fish.
• Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
• Remove from the heat and serve.

HADDOCK MARGARITA WITH PAN ROASTED POTATOES

Steps:

• For the fish: Dredge the fish on both sides in the flour. Then, beat the eggs in a bowl using a fork or whisk. Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered. Then turn the heat on medium, being careful to not let the oil burn. Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready. At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil. Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil. Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
• For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon. Make sure to save a few lemon wheels for garnish and set aside. Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more. This is to infuse the sauce flavor with the egg-battered fish.
• For the potatoes: Take the potatoes and cut into cubes. Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness. In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter. Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high. Next, add the paprika, salt and pepper to taste. Stir the potatoes so that they are all coated evenly with the mixture. Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside). Place the cooked potatoes in a bowl and strain any excess oil from the potatoes. Garnish the potatoes with the parsley and finish with a pinch of table salt.
• Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish. Pour the remaining sauce into a small cup for dipping the fish and/or potatoes. Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig.

BAKED WHITE FISH

Steps:

• Grease an 8 1/2" X 11" pan. (Or use baking spray.)
• Cover the bottom of the baking dish with the sliced tomatoes.
• Sprinkle with sugar and parsley.
• Arrange fish on top.
• Mix melted butter, paprika, Old Bay seasoning, salt, pepper and flour.
• Spread over fish.
• Bake at 400F for 20 min or until fish flakes easily with fork.
• Squeeze lemon juice over casserole before serving and serve with additional lemon wedges.
• Note 1: Put tomatoes in a bowl and blanch with boiling water. After a minute or so the skins will slip right off.
• Note 2: For fillets, I like to overlap them slightly so that the thin parts are not over cooked. For steaks, use a pan that will be nicely filled by one layer of fish.
• Note 3: If using frozen fish, I prefer to use it unthawed and just lengthen the cooking time a few minutes. Makes a quick family supper dish when time is short and nothing is thawed.
• I like this with a green vegetable and white rice.