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Herb-Encrusted Baked Fish Herbs and lime flavor this fish entree. Serve with your favorite steamed vegetables or a salad. Ingredients: • Nonstick cooking spray • 1 1/2 teaspoons snipped fresh basil • 1 1/2 teaspoons snipped fresh tarragon
• 1 1/2 teaspoons snipped fresh thyme • 1/4 teaspoon salt • pinch ground black pepper • 1 1/2 pounds haddock or scrod • juice of 2 limes (about 6 tablespoons) • 1 tablespoon unsalted butter, cut in small chunks, or butter-flavored substitute • Lemon and lime slices, for garnish Method: Preheat the oven to 350 degrees F. Lightly coat a 13x9-inch baking pan with nonstick cooking spray. Place the basil, tarragon, thyme, salt, and pepper in a bowl and mix thoroughly. Place the haddock in the prepared baking pan and sprinkle with half of the herb mixture; turn the fish over, and sprinkle the remaining herb mixture over the fish. Drizzle the lime juice over and around the fish and top with the butter or butter-flavored substitute. Bake about 30 minutes or until the fish is flaky when tested with a fork, turning once during baking. Garnish with lemon and lime slices. Notes: Serve with a large salad and light vinaigrette dressing.
Grilled Rosemary Trout with Lemon Butter Ingredients 4 teaspoons butter, softened 1 teaspoon finely shredded lemon peel 1 tablespoon finely chopped shallots or onion 2 fresh rainbow trout, pan dressed and boned (8 to 10 ounces each)* 1 tablespoon snipped fresh rosemary 1 tablespoon lemon juice 2 teaspoons olive oil
2 medium tomatoes, halved crosswise 1 tablespoon snipped fresh parsley Directions 1. In a small bowl stir together the butter, lemon peel, and half of the shallots; season with salt and coarsely ground black pepper. Set aside. 2. Rinse fish; pat dry. Spread each fish open. Place fish skin sides down. Rub remaining shallots and the rosemary onto fish; sprinkle with additional salt and pepper and drizzle with lemon juice and oil. Grill fish, skin sides down, on the lightly greased rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until fish flakes easily when tested with a fork. 3. Meanwhile, place tomatoes, cut sides up, on grill rack; dot each with 1/4 teaspoon of the butter mixture. Grill for 5 minutes or until tomatoes are heated through. Remove fish and tomatoes from the grill. Cut each fish in half lengthwise. In a small saucepan melt remaining butter mixture; serve with fish and tomatoes. Sprinkle fish with parsley. *Note: A pan-dressed fish has has the scales and internal organs removed; often the head, fins, and tail also have been removed. Makes 4 servings. Prep: 15 minutes Grill: 6 minutes
Known-as-Best Catfish Catfish fillets are dipped in beaten egg and then in a sweet mixture of cornmeal, flour and sugar. They're skillet-fried and served with a ranch dressing that has bottled red pepper sauce. Ingredients: • Bottled hot pepper sauce • 1/2 cup ranch dressing • 1/2 to 1 cup olive oil
• 4 fillets of catfish • 4 eggs, beaten • 1 cup cornmeal • 3/4 cup flour • 1/2 cup sugar Method: Pour the ranch dressing into a serving container; add red hot sauce to taste, and set aside. Pour 1/2 to 1 cup olive oil in frying pan. Mix eggs in a wide flat dish. Combine cornmeal, flour and sugar in separate dish. Turn on stove to heat oil. Dip fillets in beaten egg, then coat with cornmeal mixture, covering the fish completely. Set fish in frying pan; cook, turning once. When cornmeal on fish becomes a light golden brown, remove fish, and serve with the ranch sauce. Notes: The ranch dip is great for this Catfish, giving it a kick and a Zing!!! You will be amazed of this dish and you will have no dirt, or fishy taste. Number of servings: 4
Broiled catfish These broiled catfish fillets are flavored with ranch dressing and parmesan. Ingredients: • 4 catfish fillets (about 5 oz each) • 2 tomatoes, sliced • 1/2 tsp salt • dash of pepper • 4 Tbl ranch dressing
• 1/4 Cup grated parmesan cheese • 2 Tbl margarine Method: Line broiler pan with foil for easier clean-up. Arrange fillets and tomato slices on foil. Sprinkle with salt and pepper. Spread 1 tablespoon ranch dressing on each fillet. Sprinkle with parmesan cheese. Dot tomatoes with butter. Broil 8-10 minutes. Just until opaque in center and top is browned. Notes: Number of servings: 4
Beer Batter Fish Made Great INGREDIENTS: 2 quarts vegetable oil for frying 8 (4 ounce) fillets cod salt and pepper to taste 1 cup all-purpose flour 2 tablespoons garlic powder 2 tablespoons paprika
2 teaspoons salt 2 teaspoons ground black pepper 1 egg, beaten 1 (12 fluid ounce) can or bottle beer DIRECTIONS: Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm. Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 8 (change)
Here's a fun dessert for you. Ingredients: 1 frozen pie shell (or make your own using the pastry recipe I posted) Filling1 8 oz package of cream cheese, at room temperature 2/3 cup sugar 1 1/2 tsp vanilla extract 3 tbsp whipping cream
3 ripe gooseberries (To you Yanks, that's a kiwifruit) Glaze1/4 cup apricot preserves\ 1 tbsp water Bake pie shell unfilled. Bombine cream cheese, sugar, vanilla and whipping cream; stir until smooth; spread in cooling pie shell. Peel gooseberries and slice thin. Arrange slices on cream cheese filling, overlapping in circles. Combine apricot preserves and water in small saucepan. Heat until preserves melt. Cool slightly, sitrring occasionally. Spoon glaze over gooseberries and chill
Crumpets Before trying this recipe, you need to get yourself egg fry rings. In most large cities, any decently stocked department store (Macy's, Dillards, etc.) should have them. Or go to a gourmet cooking store. I got mine at Sonoma-Williams. Ingredieants: 4 cups flour 2 tbsp baking powder 1 1/2 tsp salt
1 1/2 tsp sugar 3 cups lukewarm water 1 tsp yeast Sift flour, baking powder, sugar & salt in large bowl. Dissolve yeast in water, add to dry ingredients and beat until smooth. Lightly grease a frypan (I strongly reccomend a cast iron skillet and cooking spray) and egg rings, heat egg rings in the pan. When rings are hot (about 2 minutes or so), fill rings to 3/4 level with batter. Cook over low heat about 10 minutes, or until surface is dotted with holes. Carefully remove rings & flip crumpets. Cover pan & cook 2-3 more minutes until surface has set. Cool on wire rack. Note: Most egg fry rings are sold in sets of 4, your batter will make between 12 and 18 crumpets, you will have to respray the pan and rings. Oh, for those of you who are not very good cooks, but want to know what a crumpet tastes like, here's what you do: 1 - get in your car 2 - drive to the nearest supermarket 3 - go to the bread aisle and buy a package of Thomas' English Muffins
Cornish Pasties Still looking for my scone recipe, but I found a few others you may enjoy. This is Cornish Pasties (Paahs-ties), a typical lunch for stockmen, sheearers and others who work out in isolated places. Ingredients: 1 lb. flour 1 tsp salt 7 oz. shortening
1 cup milk Filling: 1 lb beef, cubed 2 cubed potatoes 2 cubed sweet potatoes 1 diced onion 1 tsp salt 1 tsp pepper Beaten egg for glazing. Mix flour, salt & shortening until well combined. Add milk and thoroughly blend. Remove from bowl & kneead until smooth. Mix veggies with salt & pepper. Roll out pastry dough thinly and cut into roughly 7 inch rounds (That's diameter). Stretch slightly into ovals. From veggie filling into balls about golf ball size (squeezing out excess water). Place one on each pastry. Add a couple cubes of beef to each pastry. Brush edges of pastry with beaten egg. Fold pastry over filling and seal with a twist. Place on ungreased cookie sheet & brush with egg. Bake at 400 for 30 min Btw, for our vegetarian friends, vegetarian pasties (same recipe without the beef) have become fairly popular, here and taste pretty bloody good.
SOUR CREAM CORNBREAD INGREDIENTS: 3 large eggs, lightly beaten 1 cup self rising cornmeal 1 can (8 3/4 ounce) cream style corn 1 carton (8 ounce) sour cream 1/4 cup vegetable oil DIRECTIONS:
Heat a lightly greased 8 inch cast iron skillet in a 400 degree oven for 5 minutes. In a bowl, combine all ingredients, and mix until all is moistened. Pour batter into hot pan. Bake in oven at 400 degrees for 20 minutes or until golden.
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