Lemon Baked Fish
1 lb. Haddock - Fresh Or Frozen
1 Tbsp Butter
4 tsp Lemon juice
1 tsp Lemon rind -- grated
1/8 tsp Salt
1 Dash Pepper
1/8 tsp Rosemary
If frozen thaw the fish overnight in the refrigerator.
Turn on oven and allow to preheat to 350° F.
Grate the lemon rind and place in a bowl. Cut the lemon and squeeze.
Measure 4 tsp and place in a bowl. Measure butter, salt, pepper and Rosemary and add to bowl. Microwave or place in oven until butter is melted. Mix well.
Divide the fish into 6 servings and place in a single layer in a baking dish.
Pour the butter seasoning mixture evenly over the fish.
Bake for 25 minutes or until the fish flakes easily.
Scallops and Vegetables
½ pound sea scallops, cut into 1/2-inch pieces
2 tbsp soy sauce
1 tbsp lemon juice
1 clove garlic, minced
¼ tsp ground ginger
2 tbsp vegetable oil
2 ribs celery, sliced thin diagonally
2 green onions with tops, cut in 1-inch pieces
1 ½ cups green peas
hot cooked rice
Place cut up scallops into a medium bowl; add 2 tablespoons soy sauce, the sherry, garlic and ginger. Toss gently and let marinate while preparing other ingredients. In a large skillet heat oil over medium high heat until very hot.
Add celery and onions and stir fry for about 2 to 3 minutes, or until crisp-tender.
Push vegetables to the side of skillet. Add scallops with marinade and cook until tender, about 1 1/2 to 2 minutes. Add peas and heat through. Toss to mix. Serve over hot cooked rice.
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