This sauce is so fresh and tasty – and it would be great with any white fish.
2 swordfish fillets
1/4 c. olive oil
Juice from 1/2 lemon
Salt & pepper
Dried oregano or other dried herbs
Grill the fish fillets until done. Cook them quickly and don’t let them dry out.
While the fish is cooking, combine the rest of the ingredients in a bowl.
When the fish is done, remove it to a warm platter. Puncture it with a fork. Drizzle the sauce on top and serve.
This recipe would be great with any firm white fish – I just happened to find cod fish at Trader Joe’s and it was delicious.
2 lbs. cod fish
1/4 c butter, melted
Lemon rind to taste
Juice of 1 lemon
Chopped green onions
Flour for dredging
Preheat the oven to 350. Dry the fish fillets.
Dredge them in flour and place them in a greased baking dish.
Season with salt and pepper.
Combine the melted butter, lemon rind, and lemon juice in a bowl. Add the chopped parsley. Pour over the fish fillets.
Bake in the oven for about 20 minutes, or until the fish flakes easily with a fork.
Sprinkle with chopped green onions and serve.
Simple and healthy – my kind of dinner! It’s important not to overcook the fish, but other than that, this is very easy.
1 lb. mahi mahi fillets
1/4 t. salt
1/4 t. cumin
1/8 t. red pepper flakes
2 T. butter, melted
2 T. chopped fresh cilantro
1/2 t. grated lemon rind
Combine salt, cumin, and red pepper flakes in a bowl. Sprinkle this over both sides of the fish.
In another bowl, melt the butter. Add the cilantro, lemon rind, and salt and mix well. Set aside until ready to use.
Heat a frying pan. Add some olive oil. When the pan is hot, place the fish in it. Cook it for about 4 minutes and turn over. Cook for another 4 minutes, or until the fish is done.
Serve the fish, topped with the cilantro/butter sauce. Squeeze some lemon juice over all of it.