I think Cheesecake Lady had posted one on the old board. Would love to have it. TIA!

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Was it this one from Marcus's Mommy...we use this all the time for Tilapia, because we don't like Salmon.

~Carla

4-6 salmon steaks, 1 inch thick or 2-3 lb. salmon filet cut to fit your pan in one layer

1/2 c brown sugar, packed
4 T butter, melted
2T soy sauce
3T lemon juice
2 T water or dry white wine

In a small bowl combine sugar, melted butter, soy sauce, lemon juice and water (or wine). Place salmon steaks or filet in a non stick baking pan (Pyrex or glass is okay if you spray first) that hold fish SNUGLY in one layer. Pour marinade over fish. Cover and marinate in refrigerator from 30 minutes to 6 hours. Uncover pan. Place on middle rack in preheated 400* oven. Bake 15-20 minutes or until fish is done, basting every 5 minutes. Do NOT turn fish. Salmon will become light and flaky when ready. Serve immediately. I like to serve with rice and corn for nice color presentation. You can use pour the cooked marinade over your fish for additional dipping - Yummy!!!

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This one is from the South Beach diet book and for orange roughy, although I've used it for salmon and tilapia and both turned out great.

Orange Roughy in Scallion and Ginger Sauce

1/3 C dry sherry or vermouth (I didn't have either so I used Marsala wine and it was great)
3 Tb soy sauce
2 tsp sesame oil
1/4 C finely chopped green onion
1 tsp freshly grated ginger
1 tsp finely chopped garlic
2 orange roughy fillets (1 lb)

Preheat the oven to 400. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl
Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12min or until the fish flakes easily.

Cod, sole or flounder may be subsitted for the orange roughy.

Thanks for remembering it was from me! I'm glad you like it and use it for other fish too. It was my original recipe

Here is the Talapia recipe:
This recipe was from Epicurious.com

The recipe actually pan-sears the fish and you put a dollop of the butter ontop of each filet (butter softened not melted). If you want the searing directions I will post them for you. I adapted the recipe to the following:

For Chile Lime Butter :
1/2 stick (1/4 c) unsalted butter, melted
1 T finely chopped shallot
1 t finely grated fresh lime zest
2 t fresh lime juice
1 t minced ffresh Thai or serrano chile (if you want it spicy hot get a large chile and include the seeds. If you want mild flavor, buy a small serrano pepper, remove seeds and mince to very small pieces)
1/2 teaspoon salt (I omit)

Mix all together.

I use an outdoor grilling pan lined with foil. Spray foil with a non-stick spray.
Place in single layer the Talapia or striped bass (skinless). I sprinkle underside of fish with pepper. Pour the sauce over fish and grill for 5-7 minutes or until fish is done. Any left over butter sauce may be used to top the fish when serving.


I'll go over to the old board and pull teh fish recipes to here.

Enjoy!

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Bump

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