Friday, January 14, 2011

Sazon Tangy Baked Fish


They say that necessity is the mother of invention. That may be true, but not wanting to go to the grocery store is a pretty good motivator as well! Maybe a second cousin of invention or something.

Anyway, I invented this tangy baked fish recipe today just because I had thawed out some striped bass and I didn't want to go to the grocery store.



It turned out pretty darn good! I would make it again. I mixed in a bowl 1/4 cup Miracle Whip, 1/4 cup Hidden Valley Ranch Salad Dressing (from a bottle) and 1/2 cup Wish Bone Italian Dressing. I tasted that and decided it needed a bit more kick. A friend recently turned me on to this stuff...



I whipped one packet of Sazon Goya con Azafran into the mixture and it gave it a nice flavor and turned it a pretty orange color to boot. Then I lined a cake pan with foil, layed my fish in the bottom of it and spooned my mixture on top. Then sprinkled liberally with California Style Lemon Pepper.



I baked it at 325 for 30 minutes. It has a sort of tangy southwest flavor. I ate a lot of it. Sorry about the anemic looking asparagus! It was frozen and I zapped it in the microwave a little too long. Oh well.

I guess I'll call it Sazon Tangy Baked fish. That is, unless you can suggest a better name. What say you?


10 comments:

Linda www.mykindofcooking.com said...

Great recipe David! It looks and sounds so good, I am going to give it a try. Maybe you should think about writing a cookbook! Thanks for posting it! :)

The Primitique said...

My goodness! You are sick as a dog, cooking, photographing and blogging! I'll go take a nap on your behalf. haha Honey, this looks very tasty...(which, of course is deceiving, because fish is yucky.) ~Mindy

annalyn said...

got to bookmark this recipe, I'm a fish junkie :)

annalyn

Mya said...

I say, "Sounds and look good."
Have tried other Goya flavorings but not this particular one. I often use their products to give flavor to rice also, since ny husband's salt intake has been cut way back. We eat a lot of fish, and chicken so I will give this a try, of course watching the sodium content.
Thanks.

thedomesticfringe said...

Looks good! I couldn't make it because FringeMan is adverse to Miracle Whip or anything resembles it, but I think it looks like it would taste yummy.

Nice recipe.
-FringeGirl

janet said...

wow! impressive Chef David! i didn't even notice the asparagus cuz i was so taken with the entree! looks yummy!

Oxana said...

I am going to try this one!

www.MaisonStGermain.com said...

I love fish and this recipe sounds delicious:) I am going to copy it and see if I can get your special Goys ingredient here.
`Debra
Capers of the vintage vixens

Ragamuffin Gal said...

I looks so yummy and I applaud your resourcefulness. I will need to find those packets as I am always wanting to give food an extra zip! Blessings to you David.
~Katie

Several tips said...

Nice post.