Marvelous Mondays, from Brenda by Carla

carlak
on 2/23/09 11:18 pm - Bradenton, FL
Seeing that Brendas computer is still down and out. I am going to be doing Marvelous Mondays.
So this Weeks topic is Fish.

So Ill start with Scallops with Dill Sauce.

1 pound freshg or frozen sea scallops
3 tablespoons butter, melted
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1 recipie Dill Sauce

1 Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops. Thread scallops onto four 8 to 10 inch skewers. leavinf a 1/4 inch space between each piece. preheat broiler. Place skewers on the greased unheated rack of a broiler pan.

2 In a small bowl stir together melted butter,pepper, and paprika. Brush half of the butter mixture over scallops. Broil about 4 inches from the heat for 8 to 10 minutes or until scallops are opaque,turning and brushing with the remaining butter mixture halfway through broiling, Serve scallops with dill sauce.

Dill Sauce In a small bowl stir together 2/3 cup cup mayonaise, 1 tablespoon finele chopped onion,2 teaspoons lemon juice, and 1 2/2 teaspoon snipped fresh dill or 1/2 teaspoon dried dill. 
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Jean M.
on 2/23/09 11:59 pm
Revision on 08/16/12
BROWN SUGAR MUSTARD SALMON
1/4 c. packed Splenda brown sugar blend
2 tbl dry white wine
2 tbl soy sauce
1 tbl butter
1 tbl lemon juice
2 lb salmon fillets

Mix Splenda, wine, soy sauce, butter, and lemon juice in a microwave safe bowl. Microwave on high 2 min. or until boiling. Stir and let cool 30 min.

Place salmon in zip-top plastic bag, pour in Splenda mixture, seal bag and tip bag to make sure salmon is coated with marinade. Marinate in refrigerator at least 1 hr or up to 24 hrs.

Remove salmon from marinade. Pour marinade into a microwave safe bowl and set aside.

Grill or broil salmon 20 min. or until fish is flaky but not overcooked.

Microwave reserved marinade on high 2 min. or until boiling. Stir and serve with fish.

6 servings

Jean

Jean McMillan c.2009-2013 - Always a bandster at heart
author of Bandwagon (TM), Strategies for Success  with the Adjustable Gastric Band & Bandwagon Cookery. Bandwagon for Kindle now available on Amazon.  Read my blog at: jean-onthebandwagon.blogspot.com 

   

 

 

 

Connie D.
on 2/24/09 2:49 am

Hello Carla and Brenda.....

145 calories, 6g. fat, 21g. protein, 1g. carb.  (Average)

Parmesan Fish recipe-

4 - 4oz. Tilapia fish, or fresh or frozen thawed skinless fish
1/4 cup low fat mayo
2 T. grated Parmesan cheese
1T. snipped fresh chives or green onion
1 tsp. Worcestershire sauce
Cooking spray

In a small bowl stir together mayo, Parmesan cheese, chives and Worcestershire sauce. Set aside.

Preheat oven to 450 gegrees. Rinse fish: pat dry with paper towels. Place fish in a 2 quart square or rectangular baking dish coated with cooking spray. Spread mayo mixture evenly over top of fish. Bake, uncovered, in preheated oven for 12-15 minutes, or until fish flakes easily when tested with fork. (I cooked mine for 15 min, or so. The topping was just a tad browned.)


Enjoy....

Hugs....connie d



 

VeraWalker
on 2/24/09 11:41 am - Whiteville, NC
Blackened Tuna (or any other firm fillet of fish)

1 Tuna steak
2 T unsalted butter
Blackening Seasoning (I use Magic Seasoning from Paul Purhomme (sp)) for red fish to taste (light for mild, heavy for spicy)

Heat large frying pan (preferably cast iron****il it is very hot. Melt Butter is a sauce pan. Dip fillet into butter and sprinkle with the seasoning. Lay in hot pan skin side down into frying pan and saute about 1 minute or until fish is firm. Flip and saute for another minute or until fish is done.  Remove from pan and enjoy.
Vera  LapBand 8/12/2008



    
Brenda R.
on 2/28/09 1:39 am - Portage, IN
Carla, thanks for starting this for me. I have been reading them and they sound so good. I got to try them.

                    It's not what you gather, but what you scatter 
                        that tells what kind of life you have lived.

                          oh_c_card-2.gif picture by kittikat22


 

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