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BEST BAKED FISH EVER
Melt about a stick of butter, add a
little lemon juice, some Worchester Sauce, and dry ingredients in a
sauce pan. Let sit for about 15 min. Put fish fillets on pan lined
with foil and sprayed with Pam. Spoon melted butter mixture on
fillets and bake at 400 degrees for about 15-20 minutes.
CRAWFISH CASSEROLE
1 small package seasoned yellow rice (Mahatma Saffron™)
1 stick butter or margarine
1 bell pepper
1 onion
2 stalks celery
1 can Rotel™ (original or mild) tomatoes (drained & save liquid)
1 can cream of mushroom soup
1 16 oz package crawfish tails (or more if you like)
(Wal-mart Super Center has them in their frozen section)
1 cup Velveeta Cheese (1/2 lb.)
½ bunch chopped parsley
Cook rice according to package.
Sauté chopped onion, bell pepper & celery in butter or margarine.
Add Rotel™ tomatoes, steam 10 minutes.
Add soup, crawfish, cheese, rice, parsley, & 2 to 3 tablespoons of
Rotel™ liquid. Let cook about 20 minutes.
Can serve right from pot or can be frozen in 9 x 13 pan.
If frozen, thaw in fridge then bake at 350 degrees for about 30
minutes or until bubbly.
Note: if doubling the recipe, do not double the cheese as it will be
a little too soupy; just add extra cheese until it’s the consistency
you like.
Carmen Reed - Happy 21st!!!!
BAKED SEAFOOD
As the weather cools we find
baking fish serves several functions. First, it's delicious. Second,
it frees the cook to join guests as most of the work is done early.
Third, it seems to suit cooler weather. Then, too, baking can take a
bit of the chill off the house. The recipes that follow work best
with speckled trout and other "round" fish and it's best with oily
fish that don't dry out when baked. This is in contrast to flounder
and sole that might take half the cooking time. However, recipes
that bake fish in a bit of liquid also work for dry fish.
Of course, while baking isn't difficult each oven is different. So
the 325 to 350 setting usual for fish more than three inches thick
that works at home may be different at the beach. Note that fish
less than an inch thick should be baked at 400 to 425 degrees so
that they don't have time to dry out. Everything gets baked about
ten minutes per inch of thickness.
Placement and orientation of your fish in the oven effects results.
Most ovens are a bit hotter at the back. So put the fish in with its
thicker top side in that direction. If you cook a batch of fillets
in ovenware rotate the dish 90 degrees a couple of times to even up
the result. You may also find some dishes look a bit better if
glazed with butter and given a shot under the broiler just before
serving. This restaurant technique improves the appearance of your
result.
PAPA'S TROUT
We make this with fresh speckled trout.
It's been a favorite dish since we worked up the recipe for a Sports
Afield article about Hemingway's favorite fish dishes years back.
The impressive dish provides a fine focus for a formal meal for
those who are honored to share a trophy fish, or work at an informal
gathering.
This classic deserves total attention so
we serve accompanied only with home-baked French bread after soup -
curried mussel or dill salmon soup - and before salad in the French
mode.
3 to 4 pound trout, cleaned
1 cube butter, less if you diet
1 medium-size onion, chopped
3 stalks of celery, chopped
1 teaspoon ground sage
1 teaspoon thyme leaves
1 teaspoon parsley flakes
2 cups cooked long grain rice, instant if you're rushed
6 ounce can of green olives with pimentos
salt and pepper
Clean whole fish, pat dry and place on a
greased baking dish or sheet. Spread the fins and tail and protect
them against burning with folded aluminum foil you remove just
before serving Note: if you leave the head on replace the eye with
an olive just before serving.
Melt butter in a skillet over medium
heat and saute' chopped onion and celery until tender. Add sage,
thyme, parsley, cooked rice and drained green olives with pimentos
and mix well. Stuff trout with rice just before you bake it. Rice
addicts can place extra rice in a buttered casserole, wait 15
minutes, then bake it with the trout. Note: baste rice casserole
with any juice from the trout. Salt and pepper the trout and bake in
a 350 degree oven for 30 to 45 minutes or until fish flakes with a
fork. Rice stuffing made up to a day early refrigerates until ready
to use.
If you like crisp, brown trout skin
baste the fish with melted butter as it bakes. If you dislike skin,
neatly remove it from the upper side of the trout before serving.
Then decorate the trout with "scales" made from a second can of
sliced green olives and a 'gill' formed with diced red pimentos.
Brush with melted butter before serving Serves 6 to 8.
FISH BAKED WITH VEGETABLES
The "instant dinner" can be made ahead
and held in the refrigerator until it's ready to cook. In this case
add ten minutes to the cooking time. As a result you can spend time
with your guests.
You can substitute diced bacon for the
salt pork or leave it out entirely if your diet requires this. If
your fillets are less than an inch thick please reduce the cooking
time.
1 1/2 to 2 pounds fish fillets or
inch-thick steaks
1/4 pound salt pork, cut into small cubes
1 onion, diced
3/4 cup fresh mushrooms
1/4 cup diced red or green pepper
2 to 3 medium carrots, sliced thin
1/2 cup sliced celery
1 teaspoon dill weed
2 tablespoons fresh chopped parsley
1 lemon, sliced
1/8 teaspoon pepper
1 c dry Sherry or white wine
In a skillet, fry the salt pork until
crisp and golden. Add the onion, mushrooms, green pepper, carrots,
celery, dill weed and parsley. Cook until tender. In a buttered
baking dish, add the cooked vegetables, and place the fish fillets
on top. Top with the lemon slices and pour the wine over them.
Cover and bake in a 400 degree oven for
about 10 minutes. Remove the cover, baste and continue to cook about
10 minutes or until the fish flakes when tested with a fork. Serve
with mashed potatoes or rice, a brown-and-serve loaf of French bread
and a green salad.
KILLER SIDE DISH
I couldn't leave this
easy favorite out. It also works for breakfast if you break an egg
or two on top after the first side browns.
One white potato
One yam
Salt & pepper to taste
Butter and olive oil
Slice the cleaned white potato and the
peeled yam as thin as you can. Mix. Heat a skillet over medium-high
heat. Add about a teaspoon of butter and a teaspoon of oil. When
it's hot add the potatoes. Let them sit a bit to brown and then flip
the "potato cake" to brown the other side. Salt and pepper to taste.
Note that the pan size should be large enough so that your "cake" is
no more than two or three layers thick.
THEMES AND VARIATIONS
Stuffed whole baked fish work
nicely for family dinners too, and you don't need large fish to do
this. We often cook trout in the ten to fourteen inch long range, by
setting them into a pan with their body cavity facing up for easy
stuffing. Tip: you may need crushed foil between the fish or a
toothpick or two to prop things up. We prefer a home-made pecan,
dried apricot, brandy and home-made bread stuffing that we use with
our holiday turkey, and we match this up with a brandy-sauce. So
next time you make stuffing for a holiday bird fix extra and freeze
it in small batches to use with fish. There are so many store-bought
stuffing on the market that we can't keep track. When rushed it's
not unknown to use "sweeten up" one of these like wild rice and
mushroom mix with some chopped shrimp or oysters and our favorite
seasonings. You can stuff fillets no more than a half-inch thick
too; just wrap them up and keep the cooked stuffing layer no more
than a couple of inches in diameter. Otherwise it won't heat up
unless you overcook the fish. Fillets, or flatfish such as flounder
also stack into "sandwiches." These can be as wild as your
imagination permits with fillings such as oriental vegetables, thin
slices of sweet onions, etc.
CHICKEN AND SAUSAGE GUMBO
3-4 lb Boneless Chicken (Cubed) or Seafood of your Choice
1 lb Smoked Sausage or Andouile (Cajun Sausage)
½ Cup Chopped Onion
½ Cup Green Onions
¼ Cup Chopped Parsley
4 ½ Quarts Water
4oz. approximately ½ jar of Kary’s Dry Roux™
1 tsp. salt
½ tsp. black pepper
Add water to large stock pot, bring to a boil. Add roux and stir
continuously until the roux is completely dissolved. Add the
sausage, chopped onion, parsley, salt, pepper and Tony Chachere™
(of course) to taste. Let this cook for about 30 minutes on
low-medium heat. Add the chicken or seafood (shrimp, oysters, crab
meat) and cook until tender. Serve with Steamed white Rice.
Enjoy!! Eva (Gumbo Lady) Harrington
TROUT LAGUNA
1 Trout fillet (or any mild fish if not
available)
Green Tabasco sauce
1/2 teaspoon dill weed
1/4 teaspoon lemon pepper
Garlic powder to taste
Flour
Olive Oil
Spread fillet with green Tabasco sauce
and wrap in plastic. Marinade for 30 minutes to an hour. Then,
unwrap and sprinkle fillets with dill weed, lemon pepper and garlic
powder. Dredge in flour shaking afterward to get off loose flour;
it's supposed to be a light coating. Sauté in olive oil until
fish is browned to a golden color, turn once and brown the other
side.
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CAJUN
FILLETS WITH SAUCE REMOULADE
Remoulade Sauce:
½ cup light mayonnaise
¼ cup sweet pickle relish
2 tablespoons chopped fresh tarragon
or 2 teaspoons dried tarragon
1 tablespoon chopped fresh parsley leaves
1 tablespoon capers, chopped
1 tablespoon dijon-style mustard
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
Combine mayonnaise,
relish, tarragon, parsley, capers, mustard, lemon juice, and pepper
in bowl until blended. Cover and refrigerate until ready to use.
Fish Fillets:
¾ cup cornflake
crumbs
1 tablespoon chili
powder
1 teaspoon ground
cumin
½ teaspoon onion
powder
½ teaspoon cayenne
pepper
4 fillets
3 tablespoons light
mayonnaise
cooking spray
Combine cornflake
crumbs, chili power, cumin, onion powder, and pepper in an oblong
dish. Brush each fillet with about 1 teaspoon mayonnaise per side.
Dip fillets into crumb mixture, coating both sides. Spray both
sides with cooking spray. Place on baking sheet covered with foil
(Reynolds Release is great!). If you use regular foil, spray it
with cooking spray. Bake at 400 degrees for about 15 minutes. Or
Broil 5 inches from source of heat, without turning, about 8 to 10
minutes or until fish just begins to flake and coating is golden.
Serve with remoulade sauce. Garnish with parsley sprigs and lemon
wedges.
PEGGY'S & CHEF ROY'S
CRAWFISH NAPOLEON
Béchamel Sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk
Melt butter, stir in flour. Gradually add milk whisking constantly.
With pan on high heat, stir constantly until mixture comes to a boil
and it’s smooth. Simmer, still stirring 2 to 3 minutes longer.
Remove from heat.
Whisk in Ground white pepper, Garlic salt, Turmeric, Grated sharp
cheddar cheese
Sauté chopped onions and pepper & add, along with crawfish tails to
the sauce.
Slice eggplant and dip in flour, beaten egg/milk, and bread
crumbs. Sauté/brown lightly in olive oil.
Place cooked egg plant on plate; pour sauce with crawfish over
eggplant & garnish with more grated cheese.
BAKED FISH IN SPANISH
SAUCE
If you add rather a lot of
cumin you can give this dish a Mexican flavor. We prefer the more
European taste. We also like to use finely diced fresh tomatoes like
the extra firm Roma popular with sauce makers instead of the canned
stewed tomatoes. This adds a fresher flavor.
There is considerable leeway in chopped
peppers too. Depending on the state of the garden, or the sale at
the store, we add one, two or even three peppers. At times a hot
pepper finds its way into this dish as does extra garlic.
1 1/4 pounds fish fillets
5 tablespoons butter
1 garlic clove, minced
1/2 cup chopped onion
3 tablespoons chopped celery
2 tablespoons finely chopped bell pepper
1 1/2 tablespoons flour
2 1/2 cups chopped stewed tomatoes
1/4 teaspoons salt
1/8 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon Spanish rice seasoning
1/2 teaspoon dried thyme leaves
2 tablespoons fresh minced parsley
Heat oven to 350 degrees. Grease a
shallow baking pan with one tablespoon butter. Arrange the fillets
side by side in the pan.
In a skillet, melt the remaining butter over medium heat and cook
the garlic, onion, celery and bell pepper until tender. Stir in
flour and cook until lightly browned. Add the tomatoes, salt,
pepper, sugar, Spanish rice seasoning, thyme and parsley. Bring to a
boil, remove from heat and pour over the fish fillets.
Bake 30 minutes or until the fish flakes
when tested with a fork. Serve with mashed potatoes or rice. This
dish will serve 4 to 5 hungry fishermen
REDFISH WITH WINE AND
APPLES
The combination of tart
apples and mustard sounds odd, but this colorful dish suits even
those who don't usually enjoy "bland" fish. You can, if you like,
add red and yellow apples to this dish. Different types of mustard
offer worthwhile variations too. We use Russian Honey, Deli, Green
peppercorn, whole mustard seed and just about any other kind save
for the standard yellow type. For an apple orgy consider a baked
apple that's cored and filled with rum-soaked raisins and brown
sugar that starts baking with the fish and finishes up as you eat.
4 firm green tart apples
6 tablespoons butter or margarine
4 bass fillets, about 2 1/4 pounds total
2/3 cup Dijon mustard
1 cup clam juice
2 cups white wine
1 tablespoon green onions, chopped
Green (spinach) or egg noodles
Preheat oven to 350 degrees. Cook
noodles per package directions. Core apples but do not remove skin,
and cut them into 1/4-inch slices. Sauté' apples in 3 tablespoons of
butter until lightly browned and set aside. Layer fillets in a
buttered baking dish. Spread mustard evenly over fillets and add
cooked apples on and around the fish. Cover with clam juice and one
cup of wine. Bake 8 to 10 minutes or until fish flakes with a fork.
While fish cooks combine remaining wine
and onions in a skillet and reduce liquid to a spoonful. Drain
clam/wine liquid from the baking dish into the skillet and keep the
cooked fish warm. Boil liquid and reduce by half, then add remaining
butter and cook one to two minutes more until sauce becomes glossy.
Serve fish and apples over buttered noodles, top with sauce. We
complete this meal with a tossed green and tomato salad.
FISH TACOS DE ESTABAN
Serves 3-4 people/7-8 small
tacos
2 filets of redfish or 3 or so filets of trout (approx. 3 cups)
1/2 cup of olive oil
2/3 of a bunch of cilantro chopped (about 2 cups chopped - loosely
packed)
2 tablespoons of chili powder
2 cloves of minced garlic (if using garlic from a jar it is about
1-1/2 teaspoons)
1 teaspoon cumin
1 teaspoon sea salt (or kosher salt)
cayenne pepper to taste
Corn tortillas (or romaine lettuce leaves)
Pico de gallo
Guacamole
Cut fish into 3/4 inch or 1 inch "cubes" (ultimately will not matter
since it will break apart when cooked). Warm oil over medium heat,
add all ingredients except fish and tortillas (or lettuce leaves).
Heat oil 3-4 minutes and add fish. Cook fish on medium heat until
done (8-10 minutes or so).
Serve warm in tortillas or lettuce leaves and garnish with pico de
gallo and/or guacamole.
REDFISH ON THE HALF SHELL
Marinate redfish for at least 2 hours prior to grilling in the
following:
2 tablespoons olive oil
½ large lemon—squeezed and thinly sliced
2 cloves garlic—crushed
3 green onions—chopped
Chopped herbs of your choice, i.e., parsley, oregano, thyme, etc.
Season with Tony Chachere™
Creole Seasoning
Sprinkle with lime or lemon pepper if desired
Spread marinade on meaty part of fish in a large pan and put in
fridge for about 2 hours.
Cook skin side down on grill at 400 degrees 10 minutes per 1 inch
thickness. Baste with Cajun Blast Garlic Butter (can get at Hebert’s
in Houston) while grilling. You don’t necessarily have to have this;
it just enhances the flavor a little bit.
Serve with Shrimp and Crabmeat Topping if desired. See variations
below/
SHRIMP AND CRABMEAT TOPPING
VARIATIONS:
#1 Shrimp and Crabmeat Topping:
3/4 stick butter or margarine
1 can deveined shrimp
1 can crabmeat
1 clove garlic (crushed)
Melt butter or margarine and add all other ingredients. Simmer just
a short time to blend flavors. Serve as a topping for Red Fish on
the Half-Shell or any other grilled or baked fish fillets.
#2 Shrimp and Crabmeat Topping
1 stick butter or margarine
1 can deveined shrimp
1 can crabmeat
1 clove garlic (crushed)
Melt butter or margarine and add all other ingredients. Simmer just
a short time to blend flavors. Serve as a topping for Red Fish on
the Half-Shell or any other grilled or baked fish fillets
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