4 fillets of your favorite baking fish
1 bottle commercial lemon-pepper marinade
1 medium onion, sliced thin
Slice onions and lay 1/2 in bottom of casserole dish. Top with 1/2 fish fillets. Repeat. Pour marinade over fish and let sit for 30 minutes. Bake at 350* for an hour (covered).
3-4 lb. flounder
1/2 cup celery, chopped
1 clove of garlic
1 egg, lightly beaten
1 stick margarine
1 lb. lump crab meat
1/2 cup green onion, chopped
1 cup of bread crumbs, moistened
1 tsp. parsley
Salt and pepper to taste
Add 1/4 stick of melted margarine to bread crumbs, let stand for 15 minutes. Saute celery, onion, garlic and 3/4 stick of margarine. Remove from heat and add bread crumbs, crab meat, parsley, and egg. Put egg mixture in last, mix well. Fillet flounder into four pieces, add salt and pepper. Spray bottom of a 9″ x 12″ dish with Pam and place 2 flounder fillets on the bottom, add stuffing mixture then place the other 2 flounder fillets on top. Pat with butter and salt and pepper. Cover with foil and bake at 375* for 25-30 minutes. Remove foil then bake for 5 more minutes then serve.
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1/4 cup melted margarine
1 to 1 1/2 lbs. fish fillets
1-8 oz. package herb-seasoned stuffing mix
1/2 cup self-rising flour
3 eggs, well beaten
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon dry mustard
1 to 2 teaspoons pepper
2 cup vegetable oil
Saute onion, celery and green pepper until tender. Combine all ingredients except vegetable oil, stirring well. Form into 3″ diameter patties and 1/2″ thick. Fry in hot oil until golden brown, turning once. Drain.
1 small zucchini
1 small red pepper
2 cups Stove Top chicken flavor flexible serving stuffing mix
1/2 cup hot water
1/4 cup chicken broth
1/4 cup butter (melted)
1/2 teaspoon tarragon leaves
1/8 teaspoon paprika
4 flounder or sole fillets (6 oz. each)
Cut zucchini and red pepper into thin strips. Combine vegetables in bowl with stuffing mix, hot water, broth, 2 tablespoons butter and tarragon. Let stand 5 minutes. Spoon and press stuffing onto 1/2 of each fillet. Fold fillet over stuffing. Mix remaining butter and paprika; brush on fillets.
Makes 4 servings.
FOR CONVENTIONAL OVEN: Place stuffed fillets in baking dish. Cover and bake at 400* for 20 to 25 minutes or until fish is easily flaked with a fork.
FOR MICROWAVE: Place fillets in 9″ microwave-safe dish with folded edges toward outside of dish. Cover and cook at high 4 minutes. Rotate dish 1/2 turn and cook 3 minutes longer. Let stand 5 minutes.
(traditional Catalan fish stew) for about 4 persons:
1 pound mussels (no shells, wash)
1 pound shrimps, scampi (raw)
1 pound squid (wash and cut into pieces)
2 or 3 pounds of fish fillets (cod fish, poon, haddock, anglerfish, whiting, conger; use firm fish fillets, cut in large pieces)
Cut one large onion, 1/2 pound of bacon, 2 pounds of peeled tomatoes in pieces.
Grind a handful of white almonds or use sliced almonds (snippets).
Saute the onion in 1/2 cup olive oil, add the bacon, almonds and tomato together with 4 chopped garlics, a little safran and one or two laurel leaves, some salt and fresh ground black pepper. Heat over medium heat for about 15 minutes (without a lid) until most wet is evaporated. Add another 1/2 cup olive oil and 1/2 cup of dry white or red wine and the juice of 1/2 a lemon. Add all the fish (except mussels and shrimps!) and stream this for about 8 minutes (with lid) on a low heat. Eventually, add the mussels and shrimps and some chopped parsley and steam for another 2 minutes.
Serve with stick bread.
TIP: approach cooking with reckless abandon.
Special thanks for this recipe contribution by Danny of Webengineer.nl
6-8 Flounder fillets
Crab Stuffing:
1/4 C butter
1/4 C chopped onion
7 1/2 oz can crab or 8 oz fresh crab
4 oz can mushrooms, save the liquid
2 Tbl snipped parsley
1/2 C course cracker crumbs
In a skillet, cook the onion until tender. Add mushrooms, crab, cracker crumbs, parsley and seasonings. Put stuffing on fillets and roll. Place seam side down in slightly greased 9×13 pan.
Sauce:
1/4 C butter
4 tsp minced onion
mushroom liquid
half and half
1/3 C wine
nutmeg
3 Tbl flour
In a saucepan, melt the butter with onion until tender. Add flour. Add enough half and half to mushroom liquid to make 1 1/2 Cups. Add wine. Cook until thick and bubbly. Add nutmeg. Pour over fillets.
Bake at 400 degrees in an oven until bubbly.
4-6 small flounder fillets
1 1/2 – 2 Tbl butter, melted
1/4 – 1/2 lemon, juiced
1/4 tsp salt
pinch white pepper
1/2 lemon, sliced
1 Tbl fresh parsley, chopped
Rinse fillets well in cold water before cooking; drain and pat dry.
Butter a glass baking dish; arrange fillets in the dish.
Combine the lemon, butter, salt and pepper and drizzle over the fish; reserve some for use when serving.
Broil on highest rack for 7-10 minutes or until fish flakes easily. If additional browning is desired, placed bits of butter on top of fish and return to broiler.
Trim with lemon slices and parsley.
Serve 4.
6 cucumbers
1 1/2 cups cooked shrimp, sliced
1 1/2 poached fish (white)
Garnish
6 shrimp
Hard cooked eggs
Lettuce and parsley
Oil and vinegar dressing
Halve peeled cucumbers, cut thin slice from bottom for balance, scoop out seeds, and rub with oil and vinegar dressing. Mix sliced shrimp, flaked fish, and 1 cup Louis dressing. Fill the cucumber boats and decorate each with a slice of shrimp and parsley. Arrange on a bed of small pieces of lettuce and garnish with hard cooked eggs. Provide extra dressing in a sauceboat.
Louis Dressing
whip 1/2 cup heavy cream and add it to 2 cups mayonnaise, 1/2 cup chili sauce, and 1/4 cup each of finely chopped green pepper and green onions. Season with salt, pepper, and a few drops of lemon juice.
Serves 6.
(traditional Catalan fish stew) for about 4 persons:
1 pound mussels (no shells, wash)
1 pound shrimps, scampi (raw)
1 pound squid (wash and cut into pieces)
2 or 3 pounds of fish fillets (cod fish, poon, haddock, anglerfish, whiting, conger; use firm fish fillets, cut in large pieces)
Cut one large onion, 1/2 pound of bacon, 2 pounds of peeled tomatoes in pieces.
Grind a handful of white almonds or use sliced almonds (snippets).
Saute the onion in 1/2 cup olive oil, add the bacon, almonds and tomato together with 4 chopped garlics, a little safran and one or two laurel leaves, some salt and fresh grinded black pepper. Heat over medium heat for about 15 minutes (without a lid) until most wet is evaporated. Add another 1/2 cup olive oil and 1/2 cup of dry white or red wine and the juice of 1/2 a lemon. Add all the fish (except mussels and shrimps!) and stream this for about 8 minutes (with lid) on a low heat. Eventually, add the mussels and shrimps and some chopped parsley and steam for another 2 minutes.
Serve with stick bread.
TIP: approach cooking with reckless abandon.
Special thanks for this recipe contribution by Danny of Webengineer.nl