Baked Crab Casserole
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 lb. crab meat
1 cup Pepperidge Farm Stuffing
milk
4 hard-boiled eggs, chopped
1/2 tsp. cayenne
1 cup mayonnaise
1 tsp. Worcestershire
1 tsp. lemon juice
Pick over crab to remove any shell. Put dry stuffing in measuring cup and add milk over stuffing to the 1-cup line. Mix with remaining ingredients and put in buttered casserole. Top with bread crumbs and dot with butter, if desired. Bake at 350ºF. for 20-30 minutes. Serves 8.
Back to the top
![[IMAGE]](line03.gif)
Baked Crunchy Trout
from "Recipe Hall of Fame Quick and Easy Cookbook"
2 lb. trout fillet
1 onion, chopped
8-oz. bottle creamy Italian dressing
2-1/2 cups crushed potato chips
Lay trout fillets in bottom of buttered 3-quart baking dish. Sprinkle with chopped onion. Spread dressing over onion to cover fish. Put crushed potato chips on top to cover completely. Bake at 350ºF. for 35 minutes. Serves 4.
Back to the top
Baked Fish Casserole
from "Casseroles," by Sebastian Dickhaut
1-1/4 lb. pike or walleyed pike fillets
1-1/2 lemons
salt
2 shallots
1 bunch fresh parsley
3 tsp. capers
1/2 cup softened butter
1/3 cup bread crumbs
1/3 cup dry white wine (or vegetable stock)
1/3 cup canned gravy (veal or chicken)
pepper
Cut fillet into 2" wide strips. Squeeze juice from the 1/2 lemon, sprinkle over fish and season with salt. Peel remaining lemon so that white skin is also removed; slice. Wash parsley and chop leaves. Chop 2 tsp. of the capers. Heat butter in small skillet. When foamy, add bread crumbs, shallots, parsley and chopped capers. Then stir in wine and gravy. Season to taste with salt and pepper. Preheat oven to 350ºF. Pour a third of the butter-bread crumb mixture into a gratin dish. Arrange fish pieces on top and arrange lemon slices on top of fish. Sprinkle with remaining capers. Top with remaining butter-bread crumb mixture. Bake 15 minutes, then switch on broiler and broil 5 more minutes, until golden. Serves 4.
Back to the top
Baked Fish Fillets
1 pound sole, orange roughy or other delicate fish fillets, about 3/4 inch thick
2 Tbsp. butter or stick margarine, melted
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. paprika
Heat oven to 375ºF. Spray 13x9" pan with cooking spray. Cut fish into 4 serving pieces; place in pan. If fish has skin, place skin sides down. Tuck under any thin ends or move even cooking. Mix remaining ingredients; drizzle over fish. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.
Back to the top
Baked Fish with Shrimp-Parmesan Cheese
from "Recipe Hall of Fame Quick and Easy Cookbook"
3 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
1 cup milk
2 lb. white fish fillets (ocean perch, flounder, sole, etc.)
1/2 lb. small cooked shrimp
1/4 cup Parmesan cheese, optional
Melt butter in skillet. Add flour and cook until bubbly. Add salt and milk, stirring constantly. Remove from heat. Layer fish in buttered flat baking dish. Spread shrimp and sauce over fish. Sprinkle with Parmesan cheese. Bake 20-25 minutes in 325ºF. oven.
Back to the top
Baked Fish with Sour Cream
from "Recipe Hall of Fame Quick and Easy Cookbook"
4-lb. flounder, red snapper or other large fish
paprika
butter
2 cups sour cream
sliced almonds
Preheat oven to 350ºF. Scale, clean, split and remove bones from fish, then flatten. Rub inside and out with butter and paprika. Place on ovenproof dish. Cover with sour cream; sprinkle with almonds. Cover dish. Bake 45 minutes or until done. Garnish with chopped parsley. Serves 4-6.
NOTE: You can use fish fillets instead of a whole fish, but reduce baking time to 30 minutes or less.
Back to the top
Baked Salmon Fillets
from "The All New Good Housekeeping Cookbook"
four 6-oz. pieces salmon fillet with skin
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. ground black pepper
Preheat oven to 400ºF. Grease 9x13" baking dish. With tweezers, remove any bones from fillets. Arrange fillets in prepared baking dish; rub with oil and sprinkle with salt and pepper. Bake until salmon is just opaque throughout, 15-20 minutes. Serves 4.
Each serving: 331 calories, 34g protein, 0g carbohydrate, 21g total fat (4g saturated), 100mg cholesterol, 174mg sodium
Back to the top
Baked Shrimp
from "Recipe Hall of Fame Quick and Easy Cookbook"
1/2 cup grated onion
4 Tbsp. butter
1/2 lb. grated Cheddar cheese
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. crushed garlic
1 lb. cooked shrimp
6 Tbsp. sherry
grated coconut
Simmer onion in butter; add other ingredients except shrimp, sherry and coconut. Stir until cheese has melted. Add sherry. Pour over shrimp arrange in individual ramekins. Broil 5 minutes under low heat. When almost done, sprinkle with grated coconut and let brown. Serve very hot. Serves 6.
NOTE: Most ovens only have one broil setting, so you can regulate the heat by lowering the shelf. This should be 5-6" away from the heat source.
Back to the top
Baked Shrimp & Cheese
2 lb. raw shrimp
1/2 lb. Ricotta cheese
1/4 lb. Gorgonzola cheese
1 clove garlic, minced
1 medium onion, finely chopped
1/2 tsp. dried parsley flakes
1/2 tsp. chives, chopped
1/2 tsp. tarragon
3/4 cup dry white wine
4 thin slices lemon
Preheat oven to 400ºF. Shell, clean and devein shrimp. In small bowl, mash cheeses with garlic, onion, parsley, chives and tarragon. Add wine slowly to cheese mixture. Stir until thoroughly blended. Cut 4 pieces of foil into 12" squares. In center of each piece, place 1/4 of the cheese mixture and 1/4 of the shrimps. Put a lemon slice on top of each. Seal foil tightly. Place on baking sheet in oven for 30 minutes. Serves 4.
Back to the top
Baked Shrimp Scampi
from Kim
1 lb. shrimp, cooked
1/2 cup butter
3 cloves garlic, minced
2 Tbsp. chopped parsley
1 Tbsp. lemon juice
1/2 tsp. crushed red pepper flakes (optional - I omit)
1 tsp. Worcestershire sauce
1/2 tsp. oregano
1/4 tsp. seasoned salt
1/2 cup bread crumbs
Arrange shrimp in a single layer in a shallow baking dish. In a small saucepan, combine all remaining ingredients except the bread crumbs. Heat until the butter has melted, stirring. Pour evenly over the shrimp, reserving 2 Tbsp. of the butter mixture. Add the reserved butter mixture to the bread crumbs and mix well. Sprinkle crumbs over shrimp. Bake at 450ºF. for 8 - 10 minutes or until browned.
NOTE: If you want, you can double the sauce so it makes enough to use as a sauce for pasta, which is what I usually serve this over.
Back to the top
Baked Snapper with Tomato-Orange Sauce
from Cooking Light magazine
3 cups chopped red tomato (about 2 pounds)
2 cups chopped yellow tomato (about 1-1/2 pounds)
1/2 cup chopped onion
1/4 cup dry white wine
1 tsp. grated orange rind
1/4 cup fresh orange juice
1/8 tsp. ground turmeric
2 garlic cloves, minced
4 red snapper, grouper, or other firm white fish fillets (6 ounces, each)
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
Preheat oven to 400ºF. Combine first 8 ingredients in an 11 x 7-inch baking dish. Bake 20 minutes. Arrange fish on top of tomato mixture. Drizzle with oil; sprinkle with salt and pepper. Cover with foil; bake 20 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 1 fillet and 1 cup sauce).
Back to the top
Barbecue Roasted Salmon
from Cooking Light magazine
1/4 cup pineapple juice
2 Tbsp. fresh lemon juice
4 (6 oz) salmon fillets
2 Tbsp. brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Cooking spray
Lemon wedges (optional)
Combine first 3 ingredients in a ziploc plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400ºF. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over fish. Place in an 11"x7" baking dish coated with cooking spray. Bake at 400ºF for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Serves 4
Per serving: 314 calories, 14.7 g fat, 35.3 g protein, 9 g carbohydrates, 1 g fiber, 111 mg cholesterol, 1.5 mg iron, 405 mg sodium, 30 mg calcium
Back to the top
Basil Shrimp Scampi
from Sunset magazine
1 lb. dried linguine
1/4 cup butter
2 Tbsp. olive oil
1-1/2 lb. shrimp, peeled, tails left on, deveined and rinsed
2 Tbsp. minced garlic
3/4 tsp. hot chili flakes
1/4 tsp. fresh-ground pepper
about 1/4 tsp. salt
1 cup dry white wine
2 cup lightly packed fresh basil leaves, slivered
In 6-8 quart pan over high heat bring about 4 quarts water to a boil; add pasta and cook, stirring occasionally 6-8 minutes. Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan. Meanwhile in 10-12 inch frying pan over medium high heat, melt butter with olive oil. Add shrimp, garlic, chili flakes, pepper, and 1/4 tsp. salt; stir for 2 minutes. Add wine; stir often till shrimp are opaque but still moist looking, 3-4 minutes longer. Stir in basil. Pour shrimp mixture into pan with cooked pasta; mix gently. If mixture is too dry add reserved pasta-cooking liquid. Divide evenly among four wide, shallow bowls. Add salt to taste.
Back to the top
Boiled Shrimp
Cocktail Sauce, below, if desired
4 cups water
1 pound uncooked medium shrimp in shells
Make Cocktail Sauce. Heat water to boiling in 3-quart saucepan. Add shrimp. Cover and heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink and firm; drain. Peel shrimp, leaving tails on. Make a shallow cut lengthwise down back of each shrimp; wash out vein Serve shrimp with Cocktail Sauce.
Cocktail Sauce:
1 cup ketchup
4 tsp. prepared horseradish
1 tsp. Worcestershire sauce
2 or 3 drops red pepper sauce
Mix all ingredients. Stir in 1 to 2 tsp. additional horseradish, if desired, until sauce has desired flavor. Cover and refrigerate until serving.
Back to the top
Broiled Fish Steaks
4 small salmon, trout or other medium4irm fish steaks, about 3/4 inch thick (1-1/2 pounds)
salt, pepper
2 Tbsp. butter or stick margarine, melted
Set oven control to broil. Sprinkle both sides of fish with salt and pepper. Brush with half of the butter. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 5 minutes. Brush with butter. Carefully turn fish; brush with butter. Broil 4 to 6 minutes longer or until fish flakes easily with fork.
Broiled Fish Fillets: Substitute 1 pound fish fillets, cut into 4 serving pieces, for the fish steaks. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn).
Back to the top
Butter-Herbed Baked Fish
from "Recipe Hall of Fame Quick and Easy Cookbook"
1/2 cup butter or margarine
2/3 cup finely crushed saltines
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 cup Parmesan cheese
1 lb. white fish fillets such as halibut or orange roughy
Preheat oven to 350ºF. Melt butter. Combine crumbs, herbs and Parmesan cheese. Dip fish in butter, then in crumbs. Arrange in baking dish and bake 25-30 minutes. Serves 3-4.
Back to the top
Cheesy Fish & Vegetables
1 lb. cod or halibut fillets, cut into serving-size pieces
1/4 cup dry white wine or chicken broth
1 tsp. dried parsley flakes
10-oz. pkg. frozen broccoli, cauliflower and carrots in a pouch with cheese sauce
Place fillets in large skillet; add wine and parsley. Cover; cook 5-10 minutes or until fish flakes easily with fork. Meanwhile, cook vegetables in pouch as directed on package. Remove fish from skillet; place on warm serving platter. Add hot vegetable mixture to hot cooking liquid in skillet; mix well. Spoon over fish. If desired, garnish with additional parsley. Serves 4.
Back to the top
Chesapeake Crab Strata
4 Tbsp. butter
4 cups unseasoned croutons
2 cups (8 oz.) shredded cheddar cheese
2 cups milk
8 eggs, beaten
1/2 tsp. dry mustard
1/2 tsp. seafood seasoning
salt, pepper to taste
1 lb. crabmeat, picked over to remove any shell
Heat oven to 325ºF. Place butter in 11x7" baking dish. Heat in oven until melted; tilt to coat dish. Remove from oven; spread croutons over melted butter. Top with cheese; set aside. Combine milk, eggs, dry mustard, seafood seasoning, salt and pepper in large bowl; mix well. Pour egg mixture over cheese in dish; sprinkle with crabmeat. bake 50 minutes or until mixture is set. Remove from oven; let stand about 10 minutes. Garnish with pepper rings, if desired. Serves 6-8.
Back to the top
Citrus Fish
1-1/2 lb. fish fillets
salt and pepper
1 med onion, chopped
5 tbsp chopped parsley
4 tsp oil
2 tsp grated lemon rind
2 tsp grated orange rind
orange and lemon slices
Butter the crockpot and place the fillets in it. Season to taste with salt and pepper. Sauté the onion and the chopped parsley in the oil until the onion is transparent. Sprinkle over the fish with the grated rinds. Cover and cook 1-1/2 hours. Serve garnished with orange and lemon slices. Serves 4.
Back to the top
Citrus Grilled Snapper with Lime Rice
1-1/2 lbs. red snapper
1 cup orange juice
1 cup grapefruit juice
1/4 cup lime juice
2 Tbsp. minced fresh cilantro
1/4 tsp. cayenne pepper
2 Tbsp. soy sauce
1 Tbsp. chopped garlic
Combine citrus juices, cilantro, cayenne pepper, chopped garlic and soy sauce in a shallow baking dish. Add fish and refrigerate for 4 hours, turning fish after 2 hours. Preheat oven to 375ºF. Remove fish from marinade and wrap in aluminum foil. Place wrapped package on a sheet pan and bake 15 to 20 minutes, or until flesh flakes easily. Unwrap and serve on a large platter.
Lime Rice:
1-1/2 cups water
1 cup long-grain rice
1 Tbsp. extra-virgin olive oil
2-1/2 Tbsp. fresh lime or lemon juice
3 tsp. grated zest (for garnish)
1 tsp. ground white pepper
1/4 cup chopped green onion or scallions (for garnish)
Combine all ingredients and boil for 30 minutes or until water has evaporated. Season with pepper and garnish with zest and scallions.
Back to the top
Citrus Red Snapper
2 Tbsp. flour
3/4 tsp. ground corriander
3/4 tsp. ground ginger
1/4 tsp. ground red pepper
four 8-oz. red snapper fillets
1 tsp. peanut oil
1 cups sliced yellow bell pepper
1/4 cup sliced scallions (white and green parts)
1/4 cup low-sodium chicken broth
2 Tbsp. orange juice
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
lemon and lime slices to garnish, optional
On paper plate or sheet of waxed paper, combine flour, coriander, ginger and red pepper. Coat one side of each fish fillet with flour mixture; set aside. In large nonstick skillet, heat oil; add fish fillets, floured side down. Cook over medium-high heat until browned on bottom. With spatula, transfer fish to plate; set aside. Add yellow pepper, scallions, broth and orange, lemon and lime juice to skillet; stir to combine. Return fish to skillet, browned side up; reduce heat to low. Cook, covered, 3-5 minutes, until fish flakes easily when tested with fork and vegetables are tender; with slotted spatula, transfer fish and vegetables to large platter. Cook pan juices until reduced in volume to about 1/4 cup; pour over fish. Garnish with lemon and lime slices, if desired. Serves 4.
Back to the top
Cocktail Sauce
1 cup ketchup
1 Tbsp. finely chopped onion
1 Tbsp. prepared horseradish
1 tsp. Worcestershire sauce
1/2 tsp. salt
3 drops red pepper sauce
Mix all ingredients. Refrigerate at least 1 hour. Makes 1 cup.
Back to the top
Confetti Fish in Foil
2 slices bacon, cut into 1/2" pieces
3 green oinons (with tops), cut into 3/4" pieces
1 green pepper, cut into 3/4" pieces
1 stalk celery, cut into 3/4" pieces
1 medium tomato, cut into 3/4" pieces
1/2 tsp. salt
1/8 tsp. pepper
14 oz. frozen pike fillets, thawed
1 Tbsp. + 1 tsp. lemon juice
Cook and stir bacon, onions, green pepper and celery until vegetables are crisp-tender, 3-5 minutes. Stir in tomato, salt and pepper, remove from heat. Divide fish fillets among four 12" squares of heavy-duty foil. Sprinkle each fillet with 1 tsp. lemon juice; top each with about 1/2 cup bacon-vegetable mixture. Wrap securely in foil. Grill packets about 4" from hot coals, turning once, until fish flakes easily with fork, 20-30 minutes. Serves 4.
Back to the top
Crab & Shrimp Casserole
from "Casseroles," by Christie Katona and Thomas Katona
1 cup uncooked white rice
3 Tbsp. butter
3 Tbsp. flour
1-1/2 cups milk, whole or 2%
1 tsp. Worcestershire sauce
3 drops Tobasco sauce
1/2 tsp. salt
1/4 tsp. pepper
1 green bell pepper, chopped
1 onion, chopped
2 Tbsp. butter
8 oz. can sliced water chestnuts, drained
1 cup mayonnaise
1 lb. bay shrimp
1 lb. crabmeat
2 cups shredded cheddar cheese
Heat oven to 350ºF. Spray 2-quart casserole with nonstick cooking spray. Cook rice according to package directions and place in prepared casserole. Melt butter in saucepan over medium-high heat and whisk in flour. Add milk and cook until thickened and bubbly. Add seasonings. Add to rice. Melt remaining butter in skillet over medium-high heat and cook green pepper and onion until soft. Stir into rice and sauce with water chestnuts, mayonnaise, shrimp and crabmeat. Top with cheese. Bake 30 minutes. Serves 8.
Back to the top
Crab Bake
from "Casseroles," by Christie Katona and Thomas Katona
2 Tbsp. butter
1/2 lb. fresh mushrooms, sliced
4 eggs or egg substitute
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup flour
1 tsp. onion powder
1/2 tsp. salt
4 drops Tobasco sauce
2 cups shredded Monterey Jack cheese
1 lb. fresh crabmeat
Heat oven to 350ºF. Spray 1-1/2 quart casserole with nonstick cooking spray. Melt butter in large skillet over medium-high heat and cook mushrooms until tender. In large bowl, whisk together remaining ingredients, except cheese and crabmeat, until blended. Add mushrooms, cheese and crabmeat. Pour into casserole and bake 45 minutes. Let stand 5 minutes before serving. Serves 6-8.
Back to the top
Crab Cakes
from Jennifer
1 lb crabmeat
8 crushed saltines
1 tsp. mustard
1 Tbsp. mayo
1 egg
a splash Worcestershire
1 tsp. Old Bay
Mix all together, form into cakes and sauté in a mix of oil and butter.
Back to the top
Crab Cakes #2
1/4 cup mayonnaise or salad dressing
1 large egg
1-1/4 cups soft bread crumbs (about 2 slices bread)
1 tsp. ground mustard
1/4 tsp. salt
1/8 tsp. pepper
2 medium green onions, chopped (2 Tbsp.)
two 6-oz. cans crabmeat, drained, cartilage removed and flaked
2 Tbsp. vegetable oil
1/4 cup dry bread crumbs
Mix mayonnaise and egg in medium bowl. Stir in remaining ingredients except oil and dry bread crumbs. Shape mixture into 6 patties, about 3 inches in diameter. Heat oil in 12-inch skillet over medium heat. Coat each patty with dry bread crumbs. Cook in oil over medium heat about 10 minutes, turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.
NOTE: 3/4 pound cooked crabmeat flaked can be substituted for the canned crabmeat.
Back to the top
Creamy Lemon-Garlic Chicken & Shrimp Over Linguine
recipe by Linda W.
1 boned and skinned chicken breast half
1/2 lb medium shrimp, 24-30 count
salt and freshly ground black pepper, to taste
1 Tbsp. olive oil
2 tsp. minced garlic
1 Tbsp. fresh lemon juice, or more to taste
2/3 cup fat-free half and half
2 tsp. flour, or more as needed
1/2 lb linguine, cooked and drained
freshly grated Parmesan cheese, for sprinkling
Cut chicken into strips and set aside. Peel and devein shrimp; rinse and drain well. Sprinkle some kosher salt and grind some pepper over chicken strips and shrimp. Heat olive oil in nonstick skillet and add minced garlic. Sauté over medium-high heat for about 30 seconds. Add chicken and lemon juice and cook until chicken is almost white and cooked. Add shrimp, stirring often, until shrimp is pink and chicken is fully cooked. Using a slotted spoon, remove chicken and shrimp. Add fat-free half and half and cook over medium heat, stirring constantly, until slight reduced, adding flour as needed to slightly thicken sauce. Return chicken and shrimp to sauce to warm; pour skillet contents over cooked linguine and sprinkle with Parmesan cheese as desired.
Back to the top
Crispy Baked Fish with Tropical Fruit Salsa
Tropical Fruit Salsa, below
3 Tbsp. butter
2/3 cup Bisquick
1/4 cup yellow cornmeal
1 tsp. chili powder
1-1/4 tsp. salt
1 lb. orange roughy fillets or other white fish fillets
1 egg, beaten
Make Salsa. Heat oven to 425ºF. Melt butter in oven in 13x9" pan. Mix Bisquick, cornmeal, chili powder and salt. Dip fish into egg, then coat with Bisquick mixture. Place in pan. Bake uncovered 10 minutes; turn fish. Bake about 15 minutes longer or until fish flakes easily with fork. Serve with salsa. Serves 4.
Tropical Fruit Salsa: In glass or plastic bowl, combine 1 cup pineapple chunks; 1 Tbsp. finely chopped red onion; 1 Tbsp. chopped fresh cilantro; 2 Tbsp. lime juice; 2 peeled and chopped kiwifruit; 1 mango cut in half lengthwise, pitted and chopped; 1 peeled, seeded and chopped papaya; 1 seeded and finely chopped jalapeno chili. Cover and refrigerate at least 1 hour to blend flavors.
Back to the top
Crispy Fried Fish
oil for frying
1 egg
2 Tbsp. water
1 cup self-rising corn meal mix
1/4 tsp. pepper
1 lb. fresh or frozen fish fillets, thawed
In large skillet, heat 1" oil over medium heat to 350ºF. In shallow bowl, combine egg and water; beat well. In medium bowl, combine corn meal mix and pepper; mix well. Coat each fillet with corn meal mixture. Dip in egg mixture; coat again with corn meal mixture. Fry in hot oil until golden brown. Drain on paper towels. Serves 4.
Back to the top
Crispy Oven-Baked Snapper
from Viv
1/2 cup all purpose flour
1 tsp. salt (optional)
1 tsp. black pepper
1 egg white
1 tsp. hot pepper sauce (like Frank's Red Hot or Louisiana brands)
1/2 cup buttermilk
2 cups corn bread crumbs
1-2 Tbsp. cooking oil
4 fish filets of your choice, 5 oz. or so each.
Preheat oven to 450ºF. Line a baking sheet with foil and evenly spread cooking oil. On a piece of wax paper, mix flour, salt, and pepper. In small bowl beat egg white, hot sauce and buttermilk together. On another piece of wax paper, place cornbread crumbs. Coat each filet lightly with flour mixture and shake off excess. Dip floured filets into milk mixture and allow excess to drip back into bowl. Press wet filets into bread crumbs firmly, coating on both sides. Arrange coated filets fairly close together on baking sheet and put in oven. Bake for 10 to 15 minutes, or until fish flakes easily with a fork.
Viv’s Notes: I use Nabisco cracker meal instead of cornbread crumbs for a crispier texture. I also add about 1 tsp. or so of Lowry's seasoning salt to the cracker meal mixture and omit the salt. Pam can be used instead of the oil and it still comes out fine, just make sure to flip the fish over about half way through the cooking time to ensure crispiness on both sides! *** This is really good with catfish or whiting fillets too!
Back to the top
Crispy Oven-Fried Fish
from "Better Homes and Gardens 30-Minute Meals"
1 pound fresh or frozen haddock, orange roughy, or cod filets 1/2 to 3/4" thick
nonstick cooking spray
2 Tbsp plain yogurt or dairy sour cream
2 Tbsp Dijon style mustard
1 Tbsp snipped fresh chives
dash ground red pepper
dash chili powder
2/3 cup fine bread crumbs
2 Tbsp margarine or butter melted
lemon slices and chives for garnish
Thaw fish if frozen, rinse and pat dry. Cut fish into 4 serving size pieces. Coat a baking sheet with cooking spray. In a small bowl combine yogurt or sour cream, mustard, chives, pepper, and chili powder. Coat fish on all sides with mixture, roll in bread crumbs to coat evenly. Place fish on prepared baking sheet, tucking under any thin edges so fish cooks evenly. Drizzle fish with melted butter. Bake in a 450ºF. oven for 6 to 10 minutes or until fish flakes easily when tested with a fork. Serve immediately, if desired garnish.
Back to the top
Crunchy Garlic-Broiled Halibut
1/3 cup chopped fresh flat-leaf parsley
2 Tbsp. olive oil
3 garlic cloves
six 6-oz. halibut steaks
1/4 cup + 1-1/2 tsp. plain dried bread crumbs
Preheat broiler. Line baking sheet with foil. In mini food processor, combine parsley, oil, garlic and 1 Tbsp. + 1-1/2 tsp. water; process until finely chopped. Transfer mixture to small bowl. Place fish on prepared baking sheet; spread each fish steak with a thin layer of parsley mixture. Broil fish 4" from heat, for 3 minutes. Remove fish from broiler; but leave broiler on. Add bread crumbs to remaining parsley mixture; stir to combine. pat an equal amount of bread crumb mixture onto each fish steak; broil 3 minutes longer, until fish flakes easily when tested with a fork. Serves 6.
Back to the top
Dad's Fried Pan Fish
from "Pillsbury Family Gatherings"
oil for frying
1-1/2 cup buttery cracker crumbs
1/3 cup sliced almonds
2 eggs
1 tbsp. water
1/2 cup flour
2 lbs. firm fish fillets
1 tsp. salt
1/2 tsp. pepper
Heat 1/4" oil in a large skillet (you need the oil nice and hot so that it cooks the fish without being absorbed into the coating). In a shallow dish combine cracker crumbs and almonds; mix well. Beat eggs in a second dish, add water and mix well. Place flour in a third dish. Sprinkle fish fillets with salt and pepper then dip in flour, dip in egg, coat with cracker crumbs. Cook in hot oil 3-5 minutes until golden brown and fish flakes easily, turning 3-4 times. Drain and serve.
Back to the top
Deep-Fried Shrimp
1 pound uncooked medium shrimp (41-50 count) in shells
vegetable oil
1/2 cup flour
1 tsp. salt
1/2 tsp. pepper
2 large eggs, slightly beaten
3/4 cup dry bread crumbs
Peel shrimp, leaving tails on. Make a shallow cut lengthwise down back of each shrimp; wash out vein Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 350ºF. Mix flour, salt and pepper. Coat shrimp with flour mixture. Dip shrimp into eggs, then coat with bread crumbs. Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels
Deep-Fried Oysters or Clams: Substitute 3/4 pound shucked oysters or clams, drained, for the shrimp.
Deep-Fried Sea Scallops: Substitute 3/4 pound shucked sea scallops, drained, for the shrimp. Fry 3 to 4 minutes or until golden brown. Bay scallops, which are smaller, will cook more quickly.
Back to the top
Doc's Salmon
4 salmon fillets, 4-6 oz. each
2 Tbsp. butter, melted
2 tsp. soy sauce
2 tsp. lemon juice
1 Tbsp. snipped fresh chives
1 Tbsp. snipped parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. pepper
Preheat oven to 350ºF. Create a "baking pan" from a piece of heavy-duty foil by folding up approximately 1" on all sides and crimping the corners. Place on ungreased baking pan or cookie sheet. Place salmon fillets on foil. Cut 6-7 slashes in each to allow for better penetration of seasonings. In small bowl, combine melted butter, soy sauce, lemon juice, chives, parsley, garlic powder, onion powder and pepper. Bake, uncovered, 15-20 minutes or until fish flakes easily when tested with a fork. Serves 4.
Back to the top
Easy Baked Fish in Foil
1/2 lb fish for each person (any fish will do except tuna)
1 tbsp softened or melted butter for each 1/2 lb fish
1/2 tsp. powdered garlic
2 tbsp. lemon pepper seasoning OR use 1 tbsp coarsely ground white pepper and 1/2 lemon juice with zest
Preheat oven to 350ºF. Make foil pouch for fish: measure enough foil to cover it and then double foil back. Rinse fish with water; do not dry. Place on foil. Place/pour butter on top of fish. Lightly sprinkle powdered garlic on top of fish. Generously sprinkle lemon pepper seasoning on top of fish. Close pouch. Bake 15 minutes for every pound of fish.
Back to the top
Eggs Gratin with Shrimp
from "Casseroles," by Sebastian Dickhaut
8 eggs
2 green onions
2 Tbsp. butter, divided
1 tsp. dried marjoram
1/2 lb. peeled shrimp
salt, pepper
lemon juice
1/2 cup whole milk cottage cheese
2/3 cup sour cream
1 tsp. cornstarch
nutmeg, freshly ground
3 slices zwieback
2 oz. Prot-Salut or Esrom cheese
butter for gratin dish
Hard-cook 6 eggs. Plunge into cold water; peel and let cool. Wash green onions; clean and cut into rings. Heat 1 Tbsp. butter in large skillet. Add and braise green onions and marjoram 1 minute until onions are translucent. Add shrimp and briefly stir around. Season with salt, pepper and a few dashes of lemon juice. Slice hard-cooked eggs and arrange in buttered gratin dish. Cover with shrimp and green onions. Combine cottage cheese, sour cream and remaining eggs. Stir in cornstarch until smooth. Season with salt, pepper and nutmeg. Pour over shrimp. Preheat oven to 400ºF. Coarsely crumble zwieback. Remove and rind from cheese and cut into small cubes. Combine zwieback and cheese and sprinkle over gratin. Dot with remaining butter, cut into bits. Bake 10-15 minutes until top is slightly browned. Serves 4.
Variation: For a more substantial gratin, make the base out of 3 hard-cooked eggs and 3-4 boiled potatoes.
Back to the top
Fettuccine with Shrimp, Scallops, Tomatoes & Basil
from Kim
1/4 cup olive oil
1 lb raw medium shrimp, peeled and deveined
1 lb scallops cleaned
1 can diced tomatoes
1/2 cup chopped fresh basil
3 large garlic cloves, minced
salt and fresh ground pepper
1 lb fettuccine, freshly cooked
grated Parmesan cheese
Heat oil in large, heavy skillet over medium-high heat. Add scallops, tomatoes, basil, garlic. Cook until scallops are opaque. Add shrimp and cook until shrimp turn pink, stirring frequently, about 3 minutes. Season with salt and pepper. Place pasta in serving bowl. Pour sauce over and toss. Sprinkle with Parmesan and serve immediately.
Back to the top
Fillet of Snapper Rome
four 6-8 oz. fresh or frozen red snapper fillets
5 Tbsp. butter
1 Tbsp. lemon juice
dash Worcestershire sauce
8 green sweet pepper strips
1 Tbsp. flour
1/2 cup half-and-half or light cream
6 oz. crabmeat, drained, flaked and cartilage removed
dash white pepper
1/2 cup fine dry bread crumbs
Thaw fish, if frozen. Skin if desired. Measure thickness of fillets. Place in broiler pan, turning under thin edges to make an even thickness. In small saucepan, stir together 2 Tbsp. of the butter, the lemon juice and Worcestershire sauce. Cook and stir until butter melts. Broil fish 3-4" from heat for 4-6 minutes per 1/2" thickness, basting occasionally with lemon-butter mixture. Add green sweet pepper strips to the pan during the last 2 minutes of broiling. In medium saucepan, melt 1 Tbsp. of the butter. Stir in flour, then half-and-half. Cook over medium heat until mixture is thickened and bubbly, stirring constantly. Add crabmeat and white pepper. Spoon sauce over fillets. Melt remaining 2 Tbsp. butter. Stir in bread crumbs. Arrange 2 green sweet pepper strips on top of each fillet. Sprinkle with bread crumb mixture. Broil 1-2 minutes more or until bread crumbs are browned. Serves 4.
NOTES: If red snapper isn't available, use lake trout, rockfish or white fish. *** You can substitute red or yellow sweet peppers for the green. *** Milk can be used instead of half-and-half, if desired.
Back to the top
Florentine Orange Roughy
18 cherry tomatoes, halved
8 scallions, sliced
1/4 cup lemon juice
3 cups sliced mushrooms
3 garlic cloves, minced
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 Tbsp. minced dill
1/4 tsp. salt
six 4-oz. orange roughy or flounder fillets
12 lemon slices
Preheat oven to 425ºF. In medium bowl, combine tomatoes, scallions and lemon juice. Spray large nonstick skillet with Pam; heat. Add mushrooms and garlic; cook, stirring constantly, until softened, about 5 minutes. Remove from heat and stir in spinach, dill and salt. Divide spinach mixture among 6 double layers of foil. Place 1 piece of fish on top of each spinach mound; top with tomato mixture and lemon slices. Fold into packets, allowing room to expand. Place packets on baking sheet and bake until fish is opaque, 18-20 minutes. Open packets carefully when testing for doneness, as steam will escape. Serves 6.
Back to the top
Flounder Almondine
2 pieces of flounder fillet
flour, butter
4 Tbsp. fresh butter
sm. handful sliced almonds
squirt of fresh lemon juice
3 Tbsp. amaretto
Dust flounder with flour, sauté in butter. Drain butter and add 4 Tbsp. fresh butter, the almonds, a squirt of lemon and the amaretto. Cover to allow liquids to melt together, baste a few times, and serve.
Back to the top
Flounder Parmesan
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 lb. fillet of flounder
1/2 cup sour cream
2 Tbsp. grated Parmesan cheese
1 tsp. lemon juice
1 Tbsp. grated onion
1/2 tsp. salt
dash hot pepper sauce
paprika
chopped parsley
Cut fish into serving-size portions. Arrange in microwave-safe baking dish with thickest portions to outside. Mix remaining ingredients except paprika and parsley; spread on fish. Sprinkle with paprika. Microwave uncovered on high (100% power) for 5-7 minutes until done. Garnish with parsley. Serves 4.
Back to the top
Flounder with Mushrooms & Wine
1 pound flounder, sole or other delicate fish fillets, about 3/4 inch thick
1/2 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. butter
1/2 cup sliced mushrooms
1/3 cup sliced leeks
1/3 cup dry white wine or chicken broth
1/4 cup sliced almonds
1 Tbsp. grated Parmesan cheese
Heat oven to 375ºF. If fish fillets are large, cut into 4 serving pieces. Arrange in ungreased 8" square. Sprinkle with paprika, salt and pepper. Melt butter in 10-inch skillet over medium heat. Cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender. Stir in wine. Pour mushroom mixture over fish. Sprinkle with almonds and cheese. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
Back to the top
Garlic-Baked Shrimp
from Weight Watchers, shared by Ashley
1-1/4 lb med shrimp, peeled and deveined
1/2 cup dry Italian bread crumbs
3 tbsp fresh parsley, finely chopped
1 tbsp lemon peel, freshly grated
1/4 tsp garlic salt
3 cloves garlic, minced
2 tbsp lemon juice, freshly squeezed
4 tsp olive oil
Preheat oven to 400ºF. Spray 4 individual gratin dishes with PAM spray. Divide shrimp among dishes and set aside. Combine bread crumbs and next 4 ingredients. Stir in juice and oil. Sprinkle bread crumb mixture over shrimp. Place dishes on a baking pan. Bake at 400ºF. for 13 minutes or until shrimp are done (pink) and bread crumbs are lightly browned. Serves 4, 5 WW points/serving.
Back to the top
![[HOME]](hometab.gif)
![[E-mail me!]](emailtab.gif)
Back to Recipes Main Page
Seafood, page 2
Seafood, page 3
|
![[FAVORITE RECIPES]](recipeshead.gif)