Fish Recipes

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Most of my clients are uneasy about cooking fish. The key is to have some good marinades to use. If you marinade any fish it will be delicious baked, broiled or grilled. My favorite marinades are my favorite salad dressings: Paul Newman’s Light Italian Vinaigrette, Annie’s Low-fat Gingerly Vinaigrette, and Provencal Marinade which is made of lemon juice, white wine vinegar, extra virgin olive oil, onion, garlic, basil, oregano, thyme, parsley, pepper, and salt.

Basic Baked Fish

  • 1 Pound Sole, Flounder, Halibut
  • Marinade Several Hours to Overnight with One of the Above Marinades
  • Bake for 15-20 minutes in 450 Degree Oven Depending on the Thickness of the fish

Baked Salmon in Foil or Parchment Paper

    • 1 Pound Wild Salmon
    • Spray Olive Oil Cooking Spray
    • Top With Favorite Spices Such as Parsley, Thyme, Cilantro, Oregano, Garlic, Onion
    • Spray Salmon with Oil and Put on Spices
    • Wrap in Foil or Parchment Paper and Bake in 325 Degree Oven for 25-35 Minutes Depending on Thickness of Fish

Salmon Cakes

    • This is good served with one of the salad choices above for lunch or dinner.
    • 8 oz. Cooked Salmon Filet or 1 Can wild Salmon
    • ¼ Cup Onion
    • 2 tsp Fresh Dill
    • 2 Cloves Garlic
    • 1 Egg, Beaten
    • Splash Lemon Juice to Taste
    1. Mix Together all Ingredients in Large Bowl
    2. Shape Mixture into 2-3 Patties
    3. Place Patties in Non-stick Baking Dish or Sheet in Oven
    4. Cook Until Brown and Cooked Through