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Ingredients:
1 qt. water
1 tsp. salt
4 large red potatoes (about
2 lbs.)
1 lb. lean panfish fillets
6 slices bacon, cut up
1 small onion, chopped
1/4 cup all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried thyme leaves
1 1/4 qts. milk
1 small bay leaf
In Dutch oven, bring water
and salt to boil. Peel and
chop potatoes into 1/2-inch
cubes. Add potatoes to
water; boil until tender.
Drain and cool. Cut fillets
into 1-inch pieces; set
aside.
In heavy skillet, cook bacon
until crisp. Remove and set
aside. Add onion. Cook and
stir until tender, about 2
minutes. Reduce heat.
In Dutch oven stir in flour,
1/2 teaspoon salt, pepper
and thyme. Add bacon and
onion. Blend in milk. Add
bay leaf. Cook over medium
heat, stirring constantly,
until thickened and bubbly.
Reduce heat to low. Stir in
potatoes and fish. Cook over
low heat, stirring gently,
until fish flakes easily
with flour, about 12
minutes. Garnish each
serving with chopped chives,
if desired. |
Ingredients:
1/2 lb. salted butter, room
temperature
1/4 cup Dijon mustard
1/3 cup chopped fresh basil
leaves
1/4 cup chopped fresh parsley
1/4 cup diced scallion tops
4 medium fish fillets, rinsed,
patted dry
4 Tbsp. butter, melted
1/4 cup. water
1 fresh tomato, seeded, chopped
Heat oven to 375°F. Butter 9 x
13-inch baking dish. Combine
1/2-lb. butter, mustard, basil,
parsley and scallions. Cream
until thoroughly blended. Set
aside. Place fillets in prepared
baking dish and pour melted
butter and water over fillets.
Bake until golden-brown, or
until fillets flake easily with
fork. Transfer fillets to
serving platter, bathing
generously with seasoned butter.
Sprinkle with chopped tomato.
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Ingredients:
1 (16-oz.) pkg. frozen fish,
thawed
2 Tbsp. oil
1 medium onion, sliced
1 medium green pepper, diced
1 clove garlic, minced
4 medium tomatoes, cut into
eighths
1/2 cup dry white wine
1/2 tsp. oregano leaves
1 small bay leaf
Pepper
2 Tbsp. parsley, minced
1/2 tsp. thyme
In 3-quart saucepan, heat oil
over medium-high heat until hot.
Sauté onion, green pepper and
garlic about 5 minutes, or until
tender. Stir, in tomatoes, white
wine, oregano, bay leaf, green
pepper, pepper, parsley and
thyme; Heat to boiling. Reduce
heat to low, cover and simmer 5
minutes. Cut fish in half
lengthwise, then each half into
12 pieces. Add to tomato mixture
and heat to boiling. Reduce heat
and cook until done. Remove bay
leaf.
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Ingredients:
1 1/2 lbs. fish fillets
Juice of lemon
2 medium onions, chopped
2 tbsp. vegetable oil
1/2 tsp. salt
1/8 tsp. white pepper
3/4 cups water
Grated rind of lemon
1/4 tsp. turmeric
1/4 cup lemon sauce
1 tbsp. cornstarch
1/4 cup plain yogurt
Parsley
Rinse and pat fillets dry.
Sprinkle lemon juice over
fillets, and let stand 10 to 15
minutes. In heavy skillet, heat
oil over medium-high heat until
hot. Saute onion until golden
brown. Add fillets; brown on
each side about 5 minutes. Add
salt, pepper, 1/2 cup water,
lemon rind, turmeric, lemon
sauce and cornstarch. Simmer,
covered, about 2 minutes or
until thickened. Stir in yogurt;
remove from heat. Garnish with
parsley.
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Ingredients:
1 lb. ground fish, your choice
1 Tbsp. lemon juice
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
Oil
Lettuce
Mayonnaise
6 tomato slices
6 split hamburger buns, heated
In mixing bowl, combine ground
fish, with lemon juice, flour,
salt and pepper; form mixture
into patties. In heavy skillet,
heat oil over medium-high heat
until hot. Cook patties 8-10
minutes or until meat is browned
on both sides. Arrange crisp
lettuce, fish patty, mayonnaise
and slice of tomato on hamburger
bun. Serve hot.
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Ingredients:
2 cups clamato juice
1 (16-oz.) can sliced, stewed,
tomatoes un-drained
2 onions, thinly sliced
2 cloves garlic, minced
2 tbsp. olive juice (optional)
1 carrot, thinly sliced
1 or 2 bay leaves
1 tsp. fennel seeds
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
Pinch saffron
Salt and pepper
1/2 cup water
1 lb. firm fish fillets, cubed
1/2 cup white wine
In Dutch oven, combine clamato
juice, tomatoes, onions, garlic,
carrot, bay leaves, fennel,
thyme, marjoram, saffron, salt,
pepper and water. Cover and
simmer 20 to 25 minutes. Add
fish cubes and wine. Cover and
simmer an additional 5 to 10
minutes. Serve immediately.
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Ingredients:
1/2 cup Nonfat Milk
3/4 cup Seasoned Bread Crumbs
8 oz Firm Fish Fillets (red
-snapper, sea bass, etc.)
Nonstick Vegetable Spray
8 Corn Tortillas
1 cup Cabbage, shredded
1 Tomato, sliced
A tasty
dish from South of the Border.
Try adding low-fat cheese or
your favorite vegetables for
variety.
Tartar Sauce, or
Salsa and Fresh Cilantro
(optional)
Pour milk into one
shallow pan and bread crumbs
into another.
Gently coat fish by
dipping first into milk, then
into crumbs. Be sure that the
fish is completely coated.
Place fillets on a
baking sheet that has been
coated with nonstick spray and
bake in a preheated 350° F oven
for 10 minutes or until fish is
done.
Warm the corn
tortillas in the oven and place
the fillets, cabbage and tomato
slices on top.
Serve with tartar
sauce or salsa and fresh
cilantro, if desired.
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Ingredients:
1 egg
1/4 cup milk
1/4 cup water
1/4 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. dry mustard
2 pounds white fish fillets
Oil for deep frying
24 corn tortillas, the fresher
the better (still warm from the
tortilleria, if possible)
Shredded cabbage
Lime wedges
Beat the egg with milk and
water. Add flour, salt, baking
powder and mustard and beat
until smooth. Cut fish into
pieces about 2-1/2 to 3 inches
long and 1 inch wide. Dip fish
in batter until well-coated. Fry
in deep oil heated to 375° F
until golden grown and crisp.
Heat tortillas one at a time
on griddle (or use the
triple-stack flip method if you
know how) until hot and soft, or
else wrap in foil and heat in a
350° F oven while frying fish.
Place each piece of fish on a
hot tortilla. Add salsas as
desired. Top with shredded
cabbage and thickened milk.
This recipe serves 12 people
two tacos each; may be doubled
as necessary.
Toppings and Salsas
12 oz. evaporated milk,
thickened with the juice of 7
limes
Squeeze the juice from 7
limes into the evaporated milk,
and let stand at room
temperature for at least 30
minutes, stirring occasionally,
until thickened and tangy.
Salsa de Tomate
Ingredients:
2 tomatoes, diced
1 onion, diced
Combine tomatoes and onion.
Serve as topping for tacos. No
chile involved, so this one is
mandatory for all who can't
handle heat.
Salsa Fresca
Ingredients:
2 medium tomatoes, seeded and
diced
4 green onions, thinly sliced
1 jalapeno chile, finely chopped
1 tbsp. lime juice
2 tbsp. oil
1 tsp. salt
8 ounces tomato sauce
1/2 bunch cilantro, chopped
Combine all ingredients in a
bowl. Makes about 2 cups.
Salsa de Chile Pequin
Ingredients:
1/4 cup chile pequin
(caution; extremely hot)
Water
Oil
Salt
Place chiles in a saucepan.
Cover with water and bring to a
boil. Remove from heat and let
stand until softened. Grind
chiles in a blender until
pureed, adding some of the
soaking liquid to facilitate
blending and to dilute to medium
thick consistency. Heat a little
oil in a small saucepan. Add
chile mixture and a dash of
salt. Bring to a boil and cook
for a few minutes. Remove from
heat and let cool before
serving. Makes about 1/3 cup;
double or triple the recipe as
necessary.
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Ingredients:
4 fish fillets
Salt and pepper
1 egg, beaten
Water
1 cup instant potato flakes
Cooking oil
Water
Rinse fillets and pat dry.
Season fillets with salt and
pepper. In large mixing bowl,
combine egg and water. Dip
fillets in mixture, then dip in
potato flakes. In heavy skillet,
heat oil over medium-high heat
until hot. Fry each fillet 4 to
5 minutes per side until golden
brown. Drain on brown paper bag
or paper towels. |
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