BILLS20086
4 fish fillets, 1/2 thick 6 to 8 oz each
SOUTHWESTERN SEASONING
1 cup cilantro leaves, loose pack, finely chopp
2 small green onion, finely chopped, white &
2 small jalapeno pepper, finely chop
8 tbsp fresh lime juice
1 tsp kosher salt
1/2 tsp ground cumin
ITALIAN SEASONING
4 tbsp olive oil
3 tbsp tomato paste
2 tbsp red wine vinegar
1 tsp basil, crumbled
4 pinch kosher salt
4 small garlic clove, minced
GREEK SEASONING
5 tbsp fresh lemon juice
4 tbsp olive oil
1 tsp oregano, crumbled
1/2 tsp kosher salt
4 pinch black pepper
Directions
For whichever seasonings you choose, mix all ingredients together in a
blender container or small food processor. Spread the mixture over
half of the mixture over the fish fillets; turn fillets; spread with
remaining seasonings. Place fillets, spoke fashion, in either a 9x13"
pan or a 12" round pan, microwave safe. Cover dish tightly with
microwave palstic wrap. Cook on HIGH for 7-8 minutes. Prick plastic
to release steam; check fillets for doneness (thickest part should be
opaque). Microwave another 15-30 seconds if needed.
NOTE: To do only 2 fillets, correct seasoning amounts by changing
yield to 2. Place the fillets, side by side, in a 10" pie plate.
Follow directions above, but cook on HIGH for 3-1/2 to 4-1/2 minutes.
Servings: 4 servings
Microwave Fish With Choice Of Seasonings * Recipe brought to you by Recipe Ideas
Categories: Fish; Microwave; Seafood
The History of Recipes
We can follow the history of written recipes far back into distant history, in truth as far as the ancient Egyptians, and maybe even further. Having said that, in the main part, these ancient recipes were just very basic hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the early Romans were skilled in the use of a wide range of herbs and spices, including some familiar names such as basil, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. These new foods and spices caused a torrent in manuscripts on cooking, some of which are now in private collections. For the decades that followed, the powerful and rich tried to lay on the most exotic banquets, and because of this chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookbooks are increasing in popularity mostly due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Microwave Fish With Choice Of Seasonings _ recipe.
