If you have a microwave in your camper this recipe comes out great every time and you can use any kind of fish.
1 lb. Tilapia fillets
1 Tbsp. butter, diced
1 garlic clove, minced
1 tsp. chopped fresh tarragon or ½ tsp. dried tarragon
1-2 Tbsp. apple cider vinegar (I use less)
1-2 small lemons
In a microwavable baking dish arrange Tilapia fillets in a single layer, turning under any thin part of fillet. Dot with pieces of butter and garlic. Sprinkle tarragon over fillets. Cover with parchment paper or double thickness of paper towels and microwave on high for 2 minutes.
Turn fillets over, recover and continue to microwave on high for an additional 2 minutes. Remove immediately and sprinkle with apple cider vinegar and lemon juice. Serve immediately.
NOTE: Have the rest of your meal completely prepared and then cook the fish.
James & Judy
Full-timing since Aug. 2009.
2012 Cardinal 3625RT Fifth Wheel 39 ft.
2008 Ford F-350 Lariat Super Duty V8 Power Stroke
(4) 5 oz white fish fillets (Cod or Tilapia)
1 T Dijon Mustard
1/2 cup seasoned dried bread crumbs
1/4 cup all purpose flour
Salt and pepper
Whisk milk and mustard in shallow dish. Place bread crumbs in another shallow dish and flour in another. Season both sides of fish with salt and pepper. Place fish in flour and turn to coat. Place fish in milk mixture and turn to coat. Place fish in bread crumbs and turn to coat. Transfer fish to baking dish and coat with light coat of cooking spray.
Bake until fish flakes easily with a fork, about 10-15 minutes at 400 degrees.
Great Beer Batter
1 cup all purpose flour
1 cup fine yellow corn meal
1 beaten egg
1 can of lager beer
Old bay seasoning, salt, pepper and garlic powder to taste.
Mix together corn meal, egg, beer and seasonings. The thinner the batter the lighter the crust. Lightly dust the fish with flour before dipping into batter. Use on fish or shrimp.
TIPS FOR BATTER
Taking culinary tips on frying, it is usually suggested that the flour, egg wash, bread crumbs (or corn flakes, saltines or whatever you like best) is the best way and the best end result for fried foods.
In order to make the coating stick, the flour will stick to the fish (meat), then the egg sticks to the flour, and then the crumbs stick to the egg wash. Logical sequence for a great tasting result.
Giada’s Salmon Baked in Foil
Yield: 4 servings
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.
Maple Salmon - serves one if its me.
1/4 C. maple syrup
2 T. soy sauce
1 clove minced garlic
1/4 tsp. garlic salt
1/8 tsp. pepper
1 lb. Salmon fillets
Put the Salmon in a shallow baking dish. Mix the remaining ingredients and coat the fish. Marinate the Salmon in the refrigerator for 30 minutes, turning once. Put the baking dish in a preheated 400 degree oven and bake uncovered for 20 minutes.
Dig in, thinking about the bears that didn't get this one.
Retired and visiting as much of this beautiful country as I can.
When camping here in Idaho and when cooking our trout, we use a simple recipe. Wrap trout in foil with sliced onions, garlic powder, lemon pepper, crushed red pepper flakes (optional),touch of Cajun seasoning, drizzle Canola, olive oil over fish etc. Cook over medium heat, grill or fire, for 30 min. Good!!
This was probably the simplest, yet most delicious fish recipe I have ever made on our trailer. The fish we had was sole; however, any kind of fish would work (I used salmon once as well).
Basically you take a saute pan over medium heat and add some olive oil and a pat of butter, add some sliced onions, spinach, peppers - or whatever veggies you choose. Add some seasoning such as garlic powder and of course salt and pepper to your liking and let them cook until they are halfway done. Once they are halfway done, lay your fish atop the veggies and add a can of (drained and rinsed) garbanzo beans (trust me on this one). Cover with lid (or in our case, aluminum foil) and cook until your fish is done and flakes easily with a fork. At this point sprinkle on some parmesan cheese, cover again for one minute for it all to melt and serve with some crusty bread and white wine.
My 6 year old devoured this, it was so good! Bon appetit!
My recipes and travels: http://www.just5moreminutes.com
THANK YOU everyone... of course I could always "Google" for it... but I prefer to stick with what I get from you folks on this forum. I have one recipe for GLAZED Salmon.. but would like other Glazed recipes....
By the way, DW and I are currently in Oregon, BANDON By the Sea - yesterday we had our friends over for supper - I went down to Tony's Seafood right on the wharf and bought 4 Live Dungeness Crabs totally 10 POUNDS, steamed 'em right at the trailer and we had at them soon as they cooled a bit. Those creatures weren't a day out of the Pacific Ocean. We've been carrying our Lobster Pot since day 1. It got lots of use when we were in Maine, (Lobster Boils), lots of use when we were in Maryland (Blue Crab Boils), lots of use when we were in Corpus Christi (Blue Crab Boils again)and WILL get lots of use while we are in Oregon (Dunginess Crab Boils).