| |
|
|
Ingredients:
1 cup sour cream
3 Tbsp. milk
1 Tbsp. cream style white
horseradish
2 Tbsp. lemon juice
1 tsp. capers with juice
1 tsp. dry mustard
2 Tbsp. fresh parsley
1 1/2 lbs. northern pike
steaks
Salt and pepper
3 Tbsp. butter or margarine
In large mixing bowl combine
sour cream, milk,
horseradish, lemon juice,
capers with juice, dry
mustard and parsley; mix
until well blended. Sprinkle
pike with salt and pepper.
Place fillets in nonstick
baking dish. Melt butter,
turning fillets to coat
evenly. Pour sauce over
fillets and bake uncovered
at 350° F. 25 minutes or
until the fish flakes easily
with a fork. Garnish with
additional chopped parsley
and thinly sliced lemon.
Serve hot.
|
Ingredients:
Fish fillets
Salt
Pepper
Cornbread mix
Vegetable oil
Rinse fillets and pat dry.
Season with salt and pepper.
Pour cornbread mix into
mixing bowl; dip fillets. In
heavy skillet, heat oil over
medium-high heat until hot.
Fry fillets until browned.
Drain on brown paper bags or
paper towels.
|
Ingredients:
6 fish fillets
Garlic, salt, pepper, lime
juice, chives and thyme
1 medium potato
2 green bananas
1 carrot
1 small onion
1 small tomato
Butter
Season fillets with garlic,
salt, pepper, lime juice,
chives and thyme to taste.
Peel bananas, potato,
carrot, onion and tomato;
cut into bite-size pieces;
boil. When bananas and
vegetables are cooked
through, add butter and
fish. Add water if
necessary. Serve hot.
|
Ingredients:
Favorite fish
Brown rice (boiled)
2 large tomatoes, chopped
1 large onion, chopped
4 tbsp. butter, melted
Salt and pepper
Old Bay seasoning
Top fillets with rice,
tomatoes and onion. Pour
melted butter over fish.
Bake at 350° F 20 to 30
minutes. Sprinkle with salt,
pepper and seasoning.
|
 |
|
|
|
|
