Meat Recipe : Green Onion and Garlic Baked Fish

Discussion in 'Food Discussion and Recipes' started by gogounited, Sep 11, 2011.

  1. gogounited

    gogounited Well-Known Member MEMBER

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    I prefer cod and other fish from colder, deeper waters as they have less mercury contamination, but any filet will do.

    Anyhow....

    3-4 cod filets, defrosted.
    1 bunch spring (green) onion
    4-5 cloves fresh garlic
    3 tablespoons butter or olive oil
    1/4 cup water
    Salt, pepper and dash of paprika
    If you like more flavor, sprinkle with blackening seasoning instead of salt, etc.
    Lemon (optional)

    Pre-heat broiler on oven to Hi or 500 degrees.
    Pour water in pan or glassware baking dish.
    Chop spring onion and place it in the bottom of pan.
    Arrange fish on top of the onion.
    Using a garlic press, mash the cloves of garlic and mix with 2 tbsp. softened butter or olive oil. Garlic can be finely minced if you have no press.
    Throw in dash of salt, pepper or blackening seasoning to the mixture.
    Spread the garlic mixture gently over the top of each piece of fish.
    Put remaining butter or olive oil in bottom of pan.
    Bake uncovered for 10-15 minutes. The garlic topping will crisp and brown slightly when fish is done.

    Serve with lemon.

    Enjoy!
     
  2. gogounited

    gogounited Well-Known Member MEMBER

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    Here's the fish with some sauteed mushrooms and steamed broccoli, for the grub-down!

    Wow, that's a small picture. If you click on it you can see the full size, if I'm not mistaken.
     

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  3. Clyde C Coger Jr

    Clyde C Coger Jr going above and beyond PREMIUM MEMBER

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    In the Spirit of Sankofa,

    .......Thanks for the picture (the dish really looks good), you're right, it enlarges when clicked; also, thanks for the full moon warning, it explains some of the status updates, lol.

    Peace In,
     
  4. Elijaah

    Elijaah Member MEMBER

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    Hi gogounited,
    Very simple but yummy looking recipe. I have checked and found all the ingredients in stock and will try garlic baked fish with green onion soon. Do share some recipes of tuna fish also. Cheers to any input.
     
  5. gogounited

    gogounited Well-Known Member MEMBER

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    Hi Elijaah!

    So how did it turn out?

    I don't eat alot of tuna fish due to the mercury content. When I do, I usually just make a simple tuna sandwich or put some tuna salad on a *******.

    I add this kinda stuff to the drained tuna, just depends on what I have on hand:

    onions
    celery
    bell pepper
    tomato
    cilantro
    mustard
    mayonnaise
    vinegar
     
  6. blackisbeautiful

    blackisbeautiful Banned MEMBER

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    Interesting recipe.
     
  7. Ankhur

    Ankhur Well-Known Member MEMBER

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    I never realized that about the fresh tuna, no wonder the price has dropped, from 9 dollors to now 4 per pound,
    and the stores been pushing it like crazy!
     
  8. Clyde C Coger Jr

    Clyde C Coger Jr going above and beyond PREMIUM MEMBER

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    In the Spirit of Sankofa,

    .......Since I'm a tuna lover, this is interesting and requires a more specific approach. My understanding is that white tuna, it figures, carries a high amount of methylmercury(0.217 to 0.774 ppm), and is harmful for pregnant women and children. On the other hand, light tuna or Red isn't so harmful for others outside the above group:

    Children and women of childbearing age can easily consume more mercury than the Environmental Protection Agency considers advisable simply by eating one serving of canned white tuna or two servings of light tuna per week. A serving is about 2.5 ounces. Expect a 5-ounce can to contain about 4 ounces of tuna plus liquid.
    http://www.consumerreports.org/cro/...nuary/food/mercury-in-tuna/overview/index.htm

    Bottom line
    Canned tuna, especially white, tends to be high in mercury, and younger women and children should limit how much they eat. As a precaution, pregnant women should avoid tuna entirely. Our answers to the questions in Fish Q & A can help you get the nutritional benefits of fish and minimize exposure to mercury.

    "Is there methylmercury in all fish and shellfish?"
    Nearly all fish and shellfish contain traces of methylmercury. However, larger fish that have lived longer have the highest levels of methylmercury because they've had more time to accumulate it.
    These large fish (swordfish, shark, king mackerel and tilefish) pose the greatest risk. Other types of fish and shellfish may be eaten in the amounts recommended by FDA and EPA.
    http://www.fda.gov/food/foodsafety/...ogenscontaminants/methylmercury/ucm115662.htm

    "We never say, 'Don't eat tuna,'" said lead study author Shawn Gerstenberger, a professor of environmental and occupational health at the University of Nevada Las Vegas. "We are saying if you are in a high-risk group and are worried about mercury exposure, there are some easy consumer choices you can make to limit exposure."
    http://www.businessweek.com/lifestyle/content/healthday/635854.html

    Peace In,
     
  9. Clyde C Coger Jr

    Clyde C Coger Jr going above and beyond PREMIUM MEMBER

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