2 lbs. fish fillets or steaks
Salt and pepper
2 T. lemon juice
1 tsp. grated onion
1/4 C. margarine or butter, melted
Bread crumbs, fish coating or stuffing cubes are optional

Heat oven to 350*. If fillets are large, cut into serving pieces. Season with salt and pepper. Mix juice, onion and butter. Dip fish into butter mixture and place in greased 9×9″ square pan. Pour remaining batter mixture over fish. Bake uncovered 25 to 30 minutes or until fish flakes easily with fork. If desired, sprinkle with paprika or add optional choices above and brown in oven. Makes about 6 servings.

butter
fish of your choice

Set oven to broil and/or 550°. Place fish on greased pan. Season both sides, leaving skin side up, and brush with butter. Broil 2 to 3″ from heat for 5 to 8 minutes. Brush fish with butter and turn carefully, brushing top side with butter. Broil 5 to 8 minutes longer or until fish flakes easily.

2 lbs. fish fillets or steaks
1 T. salt
1/2 C. milk
1 C. dry bread crumbs
1/4 C. margarine or butter, melted

Heat oven to 500* F. Stir salt into milk, dip fish into milk, then coat with bread crumbs. Place in well-greased baking pan (13×9″). Pour melted butter over fish and place pan slightly above oven center; bake uncovered 10 to 12 minutes or until fish flakes easily with fork. Makes 6 servings.

2″ wide fillet pcs. of fish, cleaned
“Fish Stuff” seasoning (recipe follows)
“Lemon Butter” seasoning (recipe follows)
1 fairly hot grill

Take fish fillets and make a liberal application of Fish Stuff Seasoning to both sides and place on papertoweling. Set aside for 55 to 60 minutes to season. Place fillets on hot grill and cook 6 to 8 minutes per side, depending on thickness. If done, fish will be white all the way through, flake easily and be slightly browned on both sides. While still on grill last couple minutes, apply Lemon Butter liberally to both sides and again (if any left over) after removing from grill.

FISH STUFF SEASONING

Garlic salt
Onion salt
Lemon-pepper
Laurie’s seasoning salt
Black pepper
Morton’s natural seasoning blend

Mix together equal amounts of these seasonings and place in a shakertype lid jar for ready availability of use.

LEMON-BUTTER

1/2 fresh lemon
1/2 to 1 stick butter or margarine

Squeeze the juice from lemon into a small saucepan and melt added butter over very low heat and mix. Pour over fish to baste on both sides.

8 oz. fish fillets (fresh, frozen or thawed)
2 med. carrots, sliced very thin
1 sm. onion or 3 scallions, chopped
2 celery stalks, sliced
1 med. potato, sliced very thin
1 T. minced parsley
1 T. margarine
Dash of pepper
Paprika
Lemon juice

Wash fish and dry. Set aside. Arrange vegetables and parsley in dish. Dot with margarine; cover and bake at 400° for 10 minutes, Add fish to baking dish; sprinkle lightly with pepper, lemon juice and paprika. Bake another 8 to 10 minutes, or until fish flakes easily with fork.

2 lbs. fish fillets, fresh or frozen
3 C. Rice Crisps cereal, crushed to 1 1/2 C.
1/2 tsp. salt
1/8 tsp. pepper
1 T. dried parsley flakes
1/2 C. margarine or butter, melted

If fish is frozen, thaw, rinse and dry; set aside. Place crushed Rice Crisps cereal in shallow dish or pan. Stir in salt, pepper and parsley flakes; set aside. Pour margarine into another dish or pan. Dip fish fillets in margarine. Coat with cereal mixture. Place in single layer in well greased shallow baking pan. Bake at 375° F. about 25 minutes or until fish flakes easily when tested with a fork. Do not cover pan or turn fish while baking. Yield: 6 servings.

1 lb. fish fillets, fresh or frozen
1 can (11 oz.) mandarin orange segments
1/2 C. chopped salted peanuts
1 can (10 1/2 oz.) condensed cream
1/2 tsp. salt of mushroom soup
1/2 C. chopped onion
1 C. sliced celery
1 can (3 oz.) chow mein noodles

Thaw frozen fish. Cut into 1″ pieces. Drain orange segments; save 1/4 cup syrup. Save about 1/4 of the orange segments for garnishing top. Combine soup, reserved orange syrup, remaining orange segments, fish, celery, onion, peanuts, salt and 1/2 of the noodles; mix. Spread mixture into a shallow 1 1/2-quart casserole. Cover with aluminum foil, crimping it to edges of casserole. Bake in moderate oven (350°) about 30 minutes. Uncover. Sprinkle with remaining noodles. Continue cooking about 10 minutes or until hot and bubbly and fish flakes easily. Garnish with orange segments. Makes 4 servings.

3 7-oz cans white tuna in oil, or same amount fresh cooked tuna
1 2-oz can flat anchovy fillets, chopped
3/4 cup chopped celery
2 cloves garlic, minced
1/4 cup chopped onion
1/4 cup chopped green pepper
1 t chopped fresh thyme
1 bay leaf, broken
1/2 t rosemary
2 T red wine vinegar
7 T olive oil
Salt and ground pepper to taste
4 ripe tomatoes, skinned and cut into wedges
14 pitted black olives, sliced
4 hard-boiled eggs, cut into quarters
1 red onion, sliced into thin rings

Soak anchovy fillets in water to remove some of the salt. Drain the tuna and cut into chunks. Combine tuna, anchovies, celery, garlick, onion, green pepper, thyme, bay leaf and rosemary in a bowl; toss gently. Add wine vinegar, oil, salt and pepper. Gently toss again; then carefully fold in tomatoes, colives and hard-boiled eggs. Chill. To serve, garnish with onion rings.

Serves 8.

4 individual tuna steaks, about 1/3 lb each and 1 inch thick
3 T olive or vegetable oil
1 or 2 cloves garlic, pressed
2 T tarragon vinegar or lemon juice
Freshly ground pepper
Hot garlic butter (recipe below)

Marinate tuna steaks in olive oil mixed with garlic and vinegar for about 1 hour. Grill over charcoal or under the broiler, allowing 10 minutes per inch of thickness at thickest part, basting often with marinade and turning once during cooking. When tender, season with pepper and serve with garlic butter.

Serves 4.

Hot garlic butter
To each 1/2 pound melted butter, add 1 or 2 cloves garlic, pressed, and simmer gently. Strain if you prefer and serve hot. For more flavor, add 1 T minced fresh parsley while simmering.

2 7-oz cans tuna in water, drained and flaked, or equal amount of fresh cooked tuna
2 cups half and half cream
2 T sliced green onion
1/2 t dried thyme
2 T dry sherry
Dash cayenne pepper or Tabasco
2 or 3 T minced fresh parsley
2 T flour
1/4 cup water
12 eggs
Dash ground pepper
1/4 cup butter
1 1/2 cups grated cheddar cheese

In a saucepan, heat the drained tuna, cream, green onion, thyme, sherry, cayenne and parsley until hot. Blend flour with water until smooth; add to sauce, stirring constantly, and cook until thick. Cover and keep warm.

For each omelet, beat 2 eggs and dash pepper together. Melt some of the butter in a skillet, add eggs and cook omelet until almost done. Sprinkle 1/4 cup grated cheese on top and cook until cheese melts. Remove omelet to warmed platter, place 1/2 cup tuna mixture on half of the omelet and fold other half over it. Keep warm, and repeat 5 more times.

Good accompanied by a lettuce and fresh fruit salad

Serves 6.