Best Spiced Ocean Of The Sunrise Basa Fillets Recipes

SPICED OCEAN OF THE SUNRISE BASA FILLETS

Steps:

• Mix together all ingredients except for fillets and fire and sesame oils.
• Place fillets in shallow container, and pour mixture on top.
• Flip fillets, and make sure they are coated thoroughly.
• Pour a good splash of wine (or beer) on top of fillets.
• Cover, and set aside (in refrigerator) for 30 minutes.
• Prepare medium sized pan on stove top.
• Add fire oil and sesame (or peanut) oil, until quite hot.
• Remove fillets from refrigerator and place in pan, pouring the marinade on top.
• Sear for two minutes per side over medium-high heat.
• Cover, and turn heat to medium low.
• Continue to cook for 7 minutes longer, until fish begins to flake.
• Serve with soba noodles, stir fried vegetables, and wilted spinach.
• Sprinkle additional sesame seeds on fish just before serving.

POACHED BASA FILLETS

Steps:

• In large skillet vegetable stock and kitchen bouquet ;heat to boiling.
• Add fillets and gently simmer for approximately 3 minutes.
• Carefully turn fillets over and gently simmer for another 2 minutes.
• Serve immediately.

CRISPY BAKED BASA

Steps:

• Combine the first six ingredients in mixing bowl.
• Dip fillets first in lemon juice, then in almond mixture to coat throughly.
• Place on baking sheet; bake at 400 degrees, 15-20 minutes,or until fish is cooked through.
• Garnish with parsley, Serve with lemon wedges and your favorite tarter sauce.

BASA FILLETS IN TOMATILLO SAUCE

Steps:

• Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
• Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
• Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
• Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!

SECOND TO NONE BAKED BASA

Steps:

• Pre-heat the oven to 400 F.
• Pat the fillets dry with paper towel.
• Sprinkle the oregano and garlic powder on both sides of each fillet.
• Put them in a baking dish and sprinkle with the cheese.
• Sprinkle some more oregano on top of the cheese.
• Cover with foil (or if your baking dish has a lid) and bake for approximately 30 minutes.

LOW CARB BAKED BASA

Steps:

• Combine the first seven ingredients in a large, flat container, like a baking pan. (How large will depend on the size of your fillets.) Put lemon juice in a similar container.
• Dip the fillets in the lemon juice and then dredge in the almond mixture to coat.
• Place on greased baking sheet and bake at 400 degrees about 20 minutes.