In a Large skillet pour 4-5 Tbls Zesty Italian Dressing
Season fish with Tonys seasoning or just S/P
At med heat bring dressing to to a sizzle then place 1-2 filets (depending on size) in the hot dressing. Cook til the edges are white then turn about 4-5mins. Cook another 3-4mins until done.
Remove from skilet and pour the remaining hot dressing over the filet.
Serve immediately, fish gets cold quick.
This will be the EZest and best fish you've ever eaten.
Bon Appettit!!!!!!!!!
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In a Large skillet pour 4-5 Tbls Zesty Italian Dressing
Season fish with Tonys seasoning or just S/P
At med heat bring dressing to to a sizzle then place 1-2 filets (depending on size) in the hot dressing. Cook til the edges are white then turn about 4-5mins. Cook another 3-4mins until done.
Remove from skilet and pour the remaining hot dressing over the filet.
Serve immediately, fish gets cold quick.
This will be the EZest and best fish you've ever eaten.
Always looking for more fish recipes. One of my favs is doing salmon in tin foil in the oven. Just S+P and a small drizzle of canola oil over the top. Its done when the fish is flaky and opaque....keeps the moisture in. I normally do it at 400. I like it both with a mayo-dijon mustard sauce or an over the counter horseradish dressing (I use that for sandwiches as well). It's also good on it's own if you add a little dill weed with your salt and pepper before cooking.
This Italian dressing gig looks like it might be good with a fish like halibut. I'll for sure give it a try.
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Always looking for more fish recipes. One of my favs is doing salmon in tin foil in the oven. Just S+P and a small drizzle of canola oil over the top. Its done when the fish is flaky and opaque....keeps the moisture in. I normally do it at 400. I like it both with a mayo-dijon mustard sauce or an over the counter horseradish dressing (I use that for sandwiches as well). It's also good on it's own if you add a little dill weed with your salt and pepper before cooking.
This Italian dressing gig looks like it might be good with a fish like halibut. I'll for sure give it a try.
Always looking for more fish recipes. One of my favs is doing salmon in tin foil in the oven. Just S+P and a small drizzle of canola oil over the top. Its done when the fish is flaky and opaque....keeps the moisture in. I normally do it at 400. I like it both with a mayo-dijon mustard sauce or an over the counter horseradish dressing (I use that for sandwiches as well). It's also good on it's own if you add a little dill weed with your salt and pepper before cooking.
This Italian dressing gig looks like it might be good with a fish like halibut. I'll for sure give it a try.
I tried the Italian dressing on some fish when I was out of Olive Oil and it worked great and just recently I tried pouring the remaining dressing leftover over the fish and Viola .
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Quote Originally Posted by HutchEmAll:
Always looking for more fish recipes. One of my favs is doing salmon in tin foil in the oven. Just S+P and a small drizzle of canola oil over the top. Its done when the fish is flaky and opaque....keeps the moisture in. I normally do it at 400. I like it both with a mayo-dijon mustard sauce or an over the counter horseradish dressing (I use that for sandwiches as well). It's also good on it's own if you add a little dill weed with your salt and pepper before cooking.
This Italian dressing gig looks like it might be good with a fish like halibut. I'll for sure give it a try.
I tried the Italian dressing on some fish when I was out of Olive Oil and it worked great and just recently I tried pouring the remaining dressing leftover over the fish and Viola .
Rainbow trout in tinfoil lemon quarter, Dijon mustard and soy sauce on BBQ. Enjoy. Wife and kids love it and my daughter likes almost nothing.
You could add a dab of BBQ sauce to the dressing when you flip the fish, BINGO BBQ fish. I have done this when I sauted shrimp, addind some BBQ about half way thru the shrimp being done.
Bon Appetit!!!! Oh, almost forgot you could dip the fish in crushed BBQ potato chips, they have all the spices already on the chips.
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Quote Originally Posted by benhogan76:
Rainbow trout in tinfoil lemon quarter, Dijon mustard and soy sauce on BBQ. Enjoy. Wife and kids love it and my daughter likes almost nothing.
You could add a dab of BBQ sauce to the dressing when you flip the fish, BINGO BBQ fish. I have done this when I sauted shrimp, addind some BBQ about half way thru the shrimp being done.
Bon Appetit!!!! Oh, almost forgot you could dip the fish in crushed BBQ potato chips, they have all the spices already on the chips.
Without even double checking what your numbers, that is alot more than nothing.
He says use 4-5 tablespoons. You say 500mg a tablespoon which is about 2500 mg of salt.
The recommendation is about 2300 mg a day. Not a sitting, a day.
You are way off.....
Who says you eat the whole 4-5 tablespoons?
You pan saute' the fish....maybe it absorbs a Tablespoon. Then you put a Tablespoon over the top. Sure, you can eat as unhealthy as you want, but you can make this recipe at a reasonable sodium level. Fact.
A small Domino's pizza with only pepperoni has over 3,000 mg's of sodium. So you eat a third and you're already at 1,000.
A can of chunky soup has 1,000 to 1,500 mg's of sodium.
Sodium is everywhere. 500-750 mg's is nothing.
As usual, it's a matter of portion control. You don't need to gut 6 tablespoons of dressing on a 5 ounce piece of fish.
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Quote Originally Posted by tjohnsont:
Without even double checking what your numbers, that is alot more than nothing.
He says use 4-5 tablespoons. You say 500mg a tablespoon which is about 2500 mg of salt.
The recommendation is about 2300 mg a day. Not a sitting, a day.
You are way off.....
Who says you eat the whole 4-5 tablespoons?
You pan saute' the fish....maybe it absorbs a Tablespoon. Then you put a Tablespoon over the top. Sure, you can eat as unhealthy as you want, but you can make this recipe at a reasonable sodium level. Fact.
A small Domino's pizza with only pepperoni has over 3,000 mg's of sodium. So you eat a third and you're already at 1,000.
A can of chunky soup has 1,000 to 1,500 mg's of sodium.
Sodium is everywhere. 500-750 mg's is nothing.
As usual, it's a matter of portion control. You don't need to gut 6 tablespoons of dressing on a 5 ounce piece of fish.
You pan saute' the fish....maybe it absorbs a Tablespoon. Then you put a Tablespoon over the top. Sure, you can eat as unhealthy as you want, but you can make this recipe at a reasonable sodium level. Fact.
A small Domino's pizza with only pepperoni has over 3,000 mg's of sodium. So you eat a third and you're already at 1,000.
A can of chunky soup has 1,000 to 1,500 mg's of sodium.
Sodium is everywhere. 500-750 mg's is nothing.
As usual, it's a matter of portion control. You don't need to gut 6 tablespoons of dressing on a 5 ounce piece of fish.
OP said 4-5 tablespoons.
I think most people realize what is in a pizza. But the whole point of fish is to usually try to have a healthier option.
Even is you visually see less sauce, the sauce is reducing and absorbing into the fish.
Also add in whatever you will also be eating with the fish.
And the other 2 meals you will have for the day.
You are only suppose to have about 750 mg of salt a meal if you are having three meals a day.
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Quote Originally Posted by HutchEmAll:
Who says you eat the whole 4-5 tablespoons?
You pan saute' the fish....maybe it absorbs a Tablespoon. Then you put a Tablespoon over the top. Sure, you can eat as unhealthy as you want, but you can make this recipe at a reasonable sodium level. Fact.
A small Domino's pizza with only pepperoni has over 3,000 mg's of sodium. So you eat a third and you're already at 1,000.
A can of chunky soup has 1,000 to 1,500 mg's of sodium.
Sodium is everywhere. 500-750 mg's is nothing.
As usual, it's a matter of portion control. You don't need to gut 6 tablespoons of dressing on a 5 ounce piece of fish.
OP said 4-5 tablespoons.
I think most people realize what is in a pizza. But the whole point of fish is to usually try to have a healthier option.
Even is you visually see less sauce, the sauce is reducing and absorbing into the fish.
Also add in whatever you will also be eating with the fish.
And the other 2 meals you will have for the day.
You are only suppose to have about 750 mg of salt a meal if you are having three meals a day.
Rainbow trout in tinfoil lemon quarter, Dijon mustard and soy sauce on BBQ. Enjoy. Wife and kids love it and my daughter likes almost nothing.
This reminded me that I've found farm raised trout is better than wild trout. Cook it meat side down and complete with the skin side. This is great in the dressing also.
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Quote Originally Posted by benhogan76:
Rainbow trout in tinfoil lemon quarter, Dijon mustard and soy sauce on BBQ. Enjoy. Wife and kids love it and my daughter likes almost nothing.
This reminded me that I've found farm raised trout is better than wild trout. Cook it meat side down and complete with the skin side. This is great in the dressing also.
I tried the Italian dressing on some fish when I was out of Olive Oil and it worked great and just recently I tried pouring the remaining dressing leftover over the fish and Viola .
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