Ingredients:
1 can tuna, packed in spring water, drained;., cup sweet relish
1 T. sweet basil leaves
1/3 cup mayonnaise
Instructions:
Place all ingredients in bowl, with salt and pepper and seasonings you like. Blend with mayonnaise, serve on bread for sandwiches.
Ingredients:
I bottle Italian Dressing
4 slitomatoes
Instructions:
Heat grill; marinate tuna steaks in Italian Dressing. Cook over flame until done, about 15 minutes. Grill tomatoes. place on top of grilled tuna and decorate with feta cheese.
Ingredients:
1 c. sliced almonds, divided
1/2 c. all-purpose flour
4 (6-oL) catfish, b, or crappie fillets
1/2 tsp. salt
2 T. r, eal butter
2 T. extra virgin olive oil
Instructions:
Process 1/cup almonds in food processor until finely chopped, and combine with 1/2 cup flour in hallow bowl. Sprinkle fi&h evenly with salt then dredge in the almond mixture. Melt butter with olive oil in large heavy skillet over medium heat; add fo, h, and cook 2-4 minutes on each side or until golden (do not overcook). Remove fillets to serving plate. Add remaining 1/2 cup almonds to skillet, and cook, stirring often, J minute or until golden. Remove almonds with slotted spoon, and sprinkle over fish.
Ingredients:
I pound fih fillets
3 medium potatoes. choppt!d
I large onion, chopped
2 I-lb. cans stewed tomatoes
1-1/2?tablespoons Worctershire sauce
Salt and pepper to taste
2 tablespoons lemon juice
2 tablespoons butter
Cut fi!>h into pieces.
Instructions:
Combine chopped potatoes and onion in a small amount of salted water and cook until tender. (I would do this in microwave to save time). Add stewed tomatoes and fish. Stir in Worcestershire sauce, salt and pep()!r. Cook 15 minutes or until fish will flake when tested with work. Pour into bowl. stir in lemon juice and top with butter. Serves 6.
Ingredients:
2 pounds bass, crappie, catfash or trout fillets
1/2a tsp. salt;., tsp. pepper;., tsp. paprika Juice of
1 lemon
1′. butter or margarine
2 T. all-purpose flour
1/2 tsp. dry mustard
1 c. milk
1/2, lp. salt;., tsp. pepper
1/2 c. soft bread crumbs
2 T. butter or margari melted
1 T. minced parsley Lemon wedges and additional parsley ror garnish.
Instructions:
Arrange fillets in a lightly greased 13 X 9 X 2 inch bakjng dbh; sprinlJ with 1/2, teaspoon Jt. 1/2, teaspoon pepper, paprik and lemon juice. Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour and mustard, stirring until smooth. Cook I minute, stirring constantly. Gradually add milk; cook over medium beat, stirring constantly, until mixture is thickened and bubbly. Stir in ‘I. ateaspoon salt and 11. ateaspoon pepper. Pour over fillets. Combine bread crumbs and melted butter; sprinkle over fillets. Sprinkle with minced parsley. Bake. unco, ered. at 350° for 30 minutes or until fish flakes easily hen tested with forte Garnish with lemon wedges and additional parsley. Yields 6 sef ings. (Rub lemon juice on fish before cooking to enhance the! tla”or and help maintain a good color.) Baked Fish, in
Ingredients:
1 pint fresh oysters or scallops
2 cups flou, r
1⁄2 cup corn meal (optional)
1 egg beaten
1 cup fine dry bread crumbs salt and pepper to tast. e cooking oil or olive oil
Instructions:
Get the oysters fresh from your store or from a trustworthy vendor on the side of the road who has brought them straight from the coas on ice. Drain oysters and dry between paper towels; dredge or coat oysters in paper bag with flour and meal seasoned with salt and pepper, dip into mixture of 1 beaten egg and a little water, then into the fine dry bread crumbs. Fry golden in deep hot oil for about 2 minutes. Do not over cook. They will coo. k very quickly, so cook them just till meal starts to brown. Drain on paper towels. Serve hot with Tartar Sauce, Red Sauce, or ketchup if you prefer. Serves 2.
Ingredients:
8 (1/2 lb.) fresb” ater ba”
Instructions:
fillets 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. paprika 8 slices bacon, divided 1 Tbsp. plus 1 teaspoon lemon juice, divided Rinse fillets thoroughly in cold water; pat dry, and sprinkle with salt, pepper, and paprika. Set fillets aside. Place 2 slices bacon on large piece of heavy-duty aluminum foil; place a ba,; s fillet lengthwise on each bacon slice. Sprinkle 12 t. lemon juice over each fillet. Fold foil edges over, and wrap securely. Repeat procedure with remaining ingredients to make 3 additional packets. Grill packets over hot coals IO minutes. Tum packets, and grill an additional IO minutes or until fish flakes eaily when tested. Yields 4 servings.
Ingredients:
1/2 cup butter or margarine
Instructions:
melted juice of 1 lemon 112tsp. salt 1 tsp. l1/2ile pepper 4 (I” thick) salmon steaks (about 1 1/2 lbs.) I 1/1 tsp. chopped fresh dill weed Combine first 4 ingredients, stirring well. Set buner mixture aside. Rinse fish thoroughly incold water, pat dry, and place in lightly greased wire grilling basket. Grill over medium coals IO minutes per side or until flaky. Baste frequently with half of butter mixture. Add dill weed to remaining butter mixture, stining well. Serve fish with Dill Butter Sauce, Tartar Sauce or Yogurt Sauce. Yields 4 servings. (When grilling fish, I recommend cooking 5 minutes on each side per inch of thickness. Before grilling, rub with oil to seal in moisture.)
Ingredients:
4 (4-oz.) atfish fillets (about
1/2° thick)
3 Thsp. Dijon mustard
1 Thsp. milk
l/,1 tsp. pepper
1/2&cup all purpose flour
1 cup coarsely crushed pretzels
2 Tbsp. cooking oil Lemon slices
Instructions:
Rinse fish; pat dry with paper towels. Combine egg, mustard, milk, and pepper, beating with whisk or fork until smooth. Pour mixture into a shallow dish. Coat fish with flour. Dip in the mustard mixture, then in the crushed pretzels to coat both sides. In large skillet, cook fish in hot oil over medium heat for 3-4 minutes per side or until golden and fish flakes easily with fork. Serve with lemon slices. Makes 4 main-dish servings.
Ingredients:
2 Tbsp. Cajun or blackened seasofting
1/1 tsp. ground cumin
1/4 tsp. ground coriander
4 catfish ftllets (6 oz. each)
2 to
3 Thsp. vegetable oil
Instructions:
Combine the Cajun seasoning, cumin and coriander; rub over catfish fillets. In large skillet, fry fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes eas. ily with a forte Remove and keep warm.