- BAKED FILLETS WITH HOT SALSA
- 1 1/2 lbs. grouper/snapper, or substitute, fillets
(6 oz. each) skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 oz.) stewed tomatoes, drained
1/4 cup hot or medium salsa
3 tablespoons tomato paste
Heat oven to 400 degrees F.
Spray 11 X 7 inch baking dish with non-stick vegetable cooking spray
Arrange fillets, slightly overlapping, in prepared dish
Sprinkle evenly with salt and pepper
Set Aside
In small mixing bowl, combine tomatoes, salsa and tomato paste
Spoon mixture evenly over fillets
Bake for 35 to 40 minutes, or until fish is firm and opaque and just begins to flake
Garnish with lemon wedges and serve over rice, if desired
BATTER FOR FISH - 3 eggs 2 tablespoons lemon pepper
2 1/2 cups of flour
1 ( 12-ounce) can beer, less two "gulps"
2 1/2 tablespoon baking power
2 teaspoons salt
Beat the eggs and add the dry ingredients.
Mix well.
Add the beer and mix well.
Lay the fish in the batter for 15 minutes.
Fry until brown.
This recipe is enough for 2 or 3 pounds of fish.
COCKTAIL SAUCE - 1 cup chili sauce
1/3 cup lemon juice
3 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
Combine all ingredients; cover and chill.
Yield: 1 1/2 cups.
CRISPY BAKED GROUPER/SNAPPER
1/4 cups ready-to-serve chicken broth or water
2 lbs. grouper/snapper, or substitute, fillets
(8 oz. each), skin on
1/4 cup margarine or butter, melted, divided
1 cup unseasoned dry bread crumbs
1/4 cups, plus 2 tablespoons, ground blanched almonds
2 teaspoons grated lemon peel
1 tablespoon, plus 1 teaspoon, lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced almonds
Heat oven to 375 degrees F.
Spray 11 X 7 inch baking dish with non-stick vegetable cooking spray
Pour broth into prepared dish
Arrange fillets skin-sides-down in prepared dish
Set Aside
In medium mixing bowl, combine 1 tablespoon margarine,
bread crumbs, ground almonds, peel, juice, salt and pepper
Set Aside
Brush fillets with 1 tablespoon remaining margarine
Pat crumb mixture evenly on fillets
Drizzle with 1 tablespoon remaining margarine
Sprinkle almond slices evenly over crumb mixture
Bake, uncovered, for 10 minutes
Drizzle with remaining 1 tablespoon margarine
Bake for 15 to 20 minutes, or until fish is firm and opaque and
just begins to flake, and topping is golden brown
HUSH PUPPIES - 2 cups self-rising cornmeal
1 cup self-rising flour
1/2 teaspoon salt
3 tablespoons sugar
3 large eggs, lightly beaten
1/2 cup milk
1 1/2 cups (6 ounces) shredded Cheddar cheese
2 jalapeno peppers, seeded and chopped
1 (17-ounce) can cream-style corn
1 large onion, chopped
Vegetable oil
Combine first 4 ingredients in a large bowl.
Combine eggs and milk; add to dry ingredients,
stirring just until moistened.
Stir in cheese, pepper, corn, and onion
(do not over stir batter).
Pour oil to depth of 2 inches into a small
Dutch oven; heat to 375 degrees.
Carefully drop batter by rounded tablespoons
into oil; fry hush puppies, a few at a time,
3 minutes or until golden brown, turning once.
Drain on paper towels.
Yield: 3 1/2 dozen.
SEAFOOD CHOWDER - 1 1/2 lbs. grouper/snapper, or substitute, fillets
(6 oz. each), skin removed, cut into 1 inch pieces
4 slices bacon, cut into 1/2 inch pieces
1/2 cup thinly sliced celery
1/4 cup sliced green onions
2 cups, peeled, cubed red potatoes (3 medium), 1/2 inch cubes
1 can (14 1/2 oz.) ready-to-serve chicken broth
1/2 teaspoon dried dill weed
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons all-purpose flour
3 cups milk
1 cup whipping cream
1 can (6 1/2 oz.) minced clams, undrained
1 pkg. (10 oz.) frozen chopped spinach, defrosted and drained
You may also add small shrimp and crab meat if desired!
In a 6 quart Dutch oven or stockpot, cook bacon over medium heat
until brown and crisp
Drain, reserve 2 tablespoons bacon drippings in Dutch oven
Set bacon aside
Add celery and onions to bacon drippings in Dutch oven
Cook over medium-high heat for 3 to 5 minutes, or until vegetables
are tender-crisp, stirring constantly
Stir in potatoes, broth, dill weed, celery seed, salt and pepper
Bring to a boil over medium-high heat
Reduce heat to low
Simmer, uncovered, for 10 to 15 minutes, or until potatoes are tender
In a 4-cup measure, combine flour and milk
Blend until smooth
Stir into broth mixture
Bring to a boil over medium-high heat
Reduce heat to low
Add grouper/snapper pieces
Simmer for 3 minutes, or until fish is firm and opaque and just
begins to flake, stirring occasionally
Stir in bacon, cream, clams and spinach
Cook over low heat (do not boil) for 5 minutes, or until chowder
is hot, stirring occasionally
SWEET COLESLAW - 1 small cabbage, finely chopped
(I use my blender for this)
2 carrots, shredded
1/3 cup mayonnaise or salad dressing
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon of pepper
about 1/2 slice onion (minced)
Combine cabbage and carrot.
Combine mayonnaise and remaining ingredients.
Toss mayonnaise mixture with cabbage mixture.
Cover and chill.
Yield: 6 to 8 servings.
ORIENTAL FISH BAKE - 2 grouper, or substitute, fillets (18 oz. each), skin removed
1 tablespoon salt-herb and spice blend
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 teaspoon cayenne
1 can (16 oz.) Oriental vegetables, rinsed and well drained
1/2 cup thinly sliced green onions
1/4 cup soy sauce
Heat oven to 325 degrees F.
Cut 20 X 18 inch heavy-duty foil
Place foil in 13 X 9 inch baking dish, with ends hanging over
Set Aside
In small bowl, combine seasonings
Sprinkle seasoning mixture evenly over one side of each filet
Place 1 filet seasoned-side-up in foil-lined dish
Top with Oriental vegetables and onions
Sprinkle with soy sauce
Place remaining filet seasoned-side-up on vegetables
Fold long sides of foil together in locked folds
Fold and crimp short ends; seal tightly
Bake for 40 to 45 minutes, or until fish is firm and opaque
and just begins to flake
TARTAR SAUCE - 1 cup mayonnaise or salad dressing
1/4 cup chopped dill pickle
1 tablespoon minced fresh parsley
2 teaspoons capers
2 teaspoons grated onion
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon lemon juice
1/4 teaspoon garlic powder
Combine all ingredients; cover and chill.
Yield: 1 1/4 cups.
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