Best 6 Citrus White Fish Recipes

MEDITERRANEAN BAKED WHITE FISH

Steps:

• Heat the oven to 425 degrees F.
• Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
• In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
• Pour the tomato and olive mixture over the fish.
• Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
• Remove from the heat and serve.

PISTACHIO-CRUSTED WHITE FISH WITH WINTER CITRUS SALSA

Steps:

• Zest the blood oranges into a shallow bowl and set aside. Segment the grapefruit and all of the oranges by cutting away the peel and white pith with a sharp knife, leaving the flesh exposed, then carefully cut between the membranes to release each segment into a medium bowl. Reserve the membranes from the oranges and set the shallow bowl aside.
• Add the jalapeno, the scallion whites, cilantro, endive, and lime juice to the medium bowl. Season with a pinch or two of salt and stir to combine. Refrigerate the citrus salsa until ready to serve.
• Add the mustard to the shallow bowl. Squeeze in the juice from the reserved blood orange membranes and whisk to combine. If the mixture seems too thick, squeeze in more juice from the remaining orange membranes.
• Combine the pistachios with the panko and a couple of pinches of salt in a food processor and process until the pistachios are finely chopped and well combined with the panko. Transfer to another shallow bowl.
• Pat the fish fillets dry then season with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat.
• Meanwhile, dip each fillet in the citrus-Dijon mixture then dredge in the pistachio breadcrumbs, pressing to help the crumbs adhere, if necessary. Add the fillets to the skillet and cook until the nuts are golden brown and the fish is opaque and flakes easily with a fork, 3 to 4 minutes per side.
• Remove the fillets to serving plates, garnish with the remaining scallion greens and spoon some of the citrus salsa on the side or over the top with a slotted spoon.

FISH FILLETS WITH CITRUS-HERB BUTTER

Steps:

• Preheat oven to 375°. In a small bowl, combine first eight ingredients; beat until blended. Shape half of the butter mixture into a log; wrap in plastic and freeze. Place remaining mixture in a microwave-safe bowl; heat 1-2 minutes or until melted., Place fish fillets in an ungreased 13x9-in. baking dish. Drizzle with melted butter mixture. Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork. Cut butter log into slices; serve with fish.

CITRUS BAKED FISH

Steps:

• In a large resealable plastic bag, combine the orange juice concentrate, oil and dill; add fish. Seal bag and turn to coat; refrigerate for at least 15 minutes. , Drain and discard marinade. Place the fillets in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 15-20 minutes or until fish flakes easily with a fork. , Dip cut edges of orange slices in paprika; serve with fish.

FISH WITH CITRUS-CHILE SAUCE

Steps:

• Make the sauce: Toast the Timur pepper in a dry skillet over medium heat. When the pods are fragrant but not yet darker brown, remove them from the heat and let cool. Using a spice grinder or a mortar and pestle, crush into a fine powder, along with the white peppercorns.
• In a small bowl, whisk together the vinegar, chiles, marjoram, juice, garlic and the freshly ground Timur and white pepper. Let sit for 30 minutes for the flavors to meld, then gradually whisk in the olive oil. Add salt. Taste and add more of whichever seasonings you like, whisking as you go. Use immediately or refrigerate in an airtight container for up to 1 week.
• Make the fish: Pat the fish dry and season on both sides with salt and pepper. If cooking on the stovetop, coat a skillet with oil and heat over medium-high. (The skillet should be large enough to hold all the fillets with space between them. If it isn't, work in batches.) Carefully add the fish to the hot oil and pan-fry the fish until browned, about 3 minutes on each side. (Gently probe the fish with a fork; if it flakes, it's done.) Remove from the heat and transfer to plates.
• If grilling, heat a grill to medium-high. Generously brush or rub the fish with olive oil to coat. Place on the hot grill grates, skin side down if there's skin and cover if using a gas grill. Cook until the fish releases easily from the grate, about 3 minutes. For thinner fillets, the flesh will be just opaque throughout and starting to gape and the fillets don't need to be flipped. Simply transfer them to plates. For thick fillets or steaks, carefully flip the fish and cook until just opaque throughout, 2 to 3 minutes more, then transfer to plates. Spoon the sauce over the fish and serve.

CITRUS BAKED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
• Place salmon fillets in the baking dish.
• Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
• Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).