BAKED SALMON WITH BUTTER/DILL

Preheat oven to 350 degrees.

On broiler pan (which has been sprayed with Pam), place salmon fillets ("skin" side down).

Melt butter (about 4 tablespoons for 4 filets) and add lemon juice (about 1/4 cup - fresh is best).

Pour the mixture over fillets and then sprinkle them with dill weed. Place in oven and bake for about 15 minutes. Salmon will turn reddish-pink when done.

HERBED OVEN FRIED FISH

1 1/2 lbs. fresh fish fillets (salmon, trout, bass or whitefish)
1/2 c. milk
1/2 c. flour
1 tsp. salt
1 tsp. dried basil
1 egg, beaten
1/2 c. fine dry bread crumbs
1/3 c. melted butter

Wash fish and pat dry. Cut into serving pieces. Dip fish first in milk, then in mixture of flour, salt and basil. Add egg to remaining milk. Add crumbs to remaining flour mixture.

Dip fish pieces into milk-egg mixture, then into flour-crumb mixture.

Place into buttered baking dish. Drizzle with melted butter.

Bake at 450 degrees for 10 minutes or until fish flakes. Garnish with parsley and lemon.

LEMON BASIL SALMON

2 garlic cloves
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

In a medium glass bowl, mix garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Pour over salmon in a glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

SALMON WITH ONION CAPER SAUCE

4 (6-ounce size) salmon fillets (about 1 inch thick)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/3 cup plain fat-free yogurt
2 tablespoons light mayonnaise
1 tablespoon chopped onion
1 tablespoon capers
1/4 teaspoon salt
4 lemon wedges

Preheat oven to 400F.

Line a jelly roll pan with nonstick foil. Arrange fillets, skin sides down, on foil; sprinkle with pepper and 1/8 teaspoon salt.

Bake at 400F for 12 minutes or until fish flakes easily when tested with a fork.

While fish bakes, process yogurt and next 4 ingredients in a blender until smooth.

Place fillets on a serving platter. Serve with sauce and lemon wedges.

EASY TILAPIA WITH WINE AND TOMATOES

4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine

Preheat a grill for medium-high heat.

Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper.

Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything.

Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.

Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes.

RASBERRY TILAPIA

4 (4 ounce) fillets tilapia (bream)
1/4 cup olive oil
1/4 cup raspberry vinegar
1/4 cup honey
1 teaspoon yellow mustard
1/2 teaspoon dried dill weed

Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7 inch baking dish.

In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.

Arrange the tilapia filets in a single layer in the prepared baking dish. Pour mixture over the fish filets, coating the filets evenly.

Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.

PINEAPPLE MAHI MAHI

1 to 1 1/2 lbs. mahi mahi
1 c. crushed pineapple
1 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c. toasted coconut

Cut fish into serving size portions. Mix pineapple, cloves and nutmeg.

Preheat oven to 350 degrees.

Place fish on well greased baking dish. Top fish with pineapple mixture and cover with foil. Bake 10 to 12 minutes, uncover.

Top with coconut and bake 5 minutes more.

GRILLED TUNA OR SALMON STEAKS ITALIAN STYLE

4 tuna or salmon steaks
1/4 c. olive oil
2 tsp. basil
3 tbsp. white vinegar
2 tsp. oregano
1 tsp. garlic, minced
2 tsp. salt, pepper, and thyme

Combine olive oil, basil, vinegar, oregano, garlic, salt, pepper, and thyme. Marinate 4 steaks 30 minutes; grill and baste 5 minutes or until steaks flake easily.

Thank you Wichita. We appreciate your business!

Jessica Eberth (Owner)
Tish Martin (Owner)
6470 East Central
Wichita, Kansas 67206
(p) 316-425-(TUNA) 8862
(f) 316-613-2760
(e) info@theseafoodshop.net