Ideas for Cooking Fish for Lent

Ideas for Cooking Fish for Lent
Only fish? No shrimp, crab?

My favorite way to cook fish is broiled. I prefer flounder or red snapper, but tilapia works, too. Blot the fish dry, put your favorite seasoning (I like Cajun seasoning), and some butter on top.

Broil in a hot oven for maybe 20 minutes (depends on the thickness of the filet.) You can sprinkle bread crumbs on top, too, if you like that.

I also like it cooked with a tomato/garlic/onion sauce-like stuff on top.

Goes well with rice.

Shrimp Creole is my all-time favorite way to cook shrimp. Lately I've been making jambalaya, though, and it's good, too.

Suzanne
(3/3/11)

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I cook fish in the microwave -it's foolproof and fast. I like salmon with a little bit of seasoned butter on it - dill, chopped shallot, salt and pepper... that's about it.

I'm not keen on tilapia - I don't see what all the excitement is about.

I like haddock - and TJ's has nice frozen haddock filets in batter. With some home made tartar sauce and a good bread it's a nice sandwich. Needs some red onion, lettuce and maybe cheese on it.

I like shrimp and pasta dishes, lemon and parsely and butter and olive oil - or if I've been REALLY good - a fettucine alfredo type thing with shrimp.

My big lent treat is a pound of scallops seared in garlic butter served with pasta, peas and little onions.

Kate
(3/3/11)

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Wheat bulgar made up as a risotto with garlic; sauteed shrimp and corn added.

Simple grilled salmon with lemon and garlic seasoning and dill. Likewise catfish grilled with dill and sprinkled with Alessi Aged Balsamic Vinegar.

Huge salads of spinch, spring greens, pickled beets, feta cheese, toasted almonds and shrimp boiled and then cooled, with Alessi aged balsamic vinegar. Or alternate that with strawberries instead of pickled beets. Strawberries and Alessi aged balsamic are to die for.

Are we sensing the theme that I like/love Alessi Balsamic vinegar.

marni
(3/3/11)

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Catfish Cooking

Catfish

Last week, on my once a month shopping visit to Walmart, I found a bargain in their fish department. They had a bag of fillets of a whitefleshed fish called SWAI. A 2 lb bag was $6.48 -- but in another cooler, a 4 lb bag was $6.50. Right. Recognizing a bargain when I saw one, I bought a 4 lb bag.

When I got it home, I discovered that each fillet was individually flash frozen and cryovac sealed and that a 4 lb bag gave me 12 fillets.

Curious about the flavor, I thawed out a couple, crumbed them in a mixture of panko bread crumbs, ground almonds and a couple of tablespoons of grated parmesan, then gently pan fried them in a little bit of butter.

HOO BOY -- were they GOOD! On a 1 to 10, I'd give them a 12. Firm, not dry or heavy, just right. This fish is REALLY good! Hmm -- I'm wondering how good it would be cooked outside on the grill? Yum!


Catfish Cooking

Swai = catfish, basically. They're not allowed to call it "catfish" because of the threat it poses to US catfish sellers. Shirley

Thank you for that! YES, it DOES taste like catfish -- GOOD catfish, not the left in the cooler too long overly strong stuff you commonly find.

Umm -- my favorite way to cook catfish:

Crumb with a mixture of bread or cracker crumbs, ground pecans and a dose of Tony Chachere's Cajun Seasoning. Then pan fry in sweet butter. Place into melted butter in a glass pan in a hot oven and sprinkle well with Jack Daniels.

Bake until the moisture from the JD bakes out, leaving only the flavor. Oh, and make about twice as much as you normally do per person, it will be devoured!

Warm hugs and woofs,
Maggie &
MacTaggart 
(2/18/11 and 2/19/11)

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Crawfish Fettucini Casserole

Crawfish Fettucini Casserole

3 lbs. crawfish with tail fat (or substitute)
3 sticks butter
2 large onions, diced
3 sticks celery, diced
2 bell peppers, diced
3 cloves garlic, minced fine
4 tbsp dried parsley
1/2 tsp corn starch (dissolved in 1/8 cup hot water)
1 pint half and half
1 lb. jalapeno jack cheese (or substitute Velveeta for smoother texture)
1 pound fine or medium egg noodles (boiled per package directions)

Over medium heat, saute onion in melted butter until transparent, then add celery and bell pepper, stirring occasionally for 4-5 minutes. Add garlic and saute 5 minutes. Add parsley and crawfish then cook additional 10 minutes. Add cheese, cream and corn starch slurry.

Boil noodles about 10 minutes. Grease casserole dish with oleo. Mix noodles and crawfish mixture in casserole dish. Top with grated cheese (American or parmesean) if desired. Bake at 350°F for 15-30 minutes or until bubbly.

xanytoo
(6/8/08)

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Crawfish Etouffée

Crawfish Etouffée

2 lbs peeled crawfish tails with fat (available in the seafood section of specialty stores)
1/4 cup butter
1/2 cup celery, diced
1/2 cup onions, diced fine
1/2 cup green bell pepper, diced
2 cups cold water
1-1/2 tsp corn starch
1/4 cup green onions and parsley, chopped (more for garnish)
salt, black pepper and a little red (cayenne) pepper to taste
     (or substitute commercial Cajun seasoning such as Tony Chachere's)

Season crawfish tails with salt and peppers.

In a heavy-bottomed pot, saute onions, bell pepper and celery in the butter, cooking until onions are transparent and golden.

Add crawfish and 1-1/2 cups water. Over medium-low heat, bring to a boil and then reduce flame to low simmer, stirring occasionally, for 30 minutes.

Dissolve cornstarch in 1/2 cup hot water, stir into pot and return to gentle boil. Add onion tops and parsley and return heat to low for 10 minute simmer. Serve over cooked white rice. Serves 4.

xanytoo
(6/8/08)

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Chicken with Anchovies and Olives

Chicken with Anchovies and Olives

A note to the anchovy-averse: you will not know that there are anchovies in this dish, but they impart a delectable savoriness that should not be missed. Be adventurous. Even the avowed Anchovy Hater Miss T enjoyed it. This is based on a Marcella Hazan recipe.

• 1 chicken (about 4 lbs) cut up into serving pieces
• flour for dusting
• olive oil for sauteing
• salt and pepper
• about a cup of the best imported green olives you can find
• (not the crap in the can, please), pitted and chopped
• 1 tin of anchovies, chopped fine
• garlic, and a lot of it, minced
• an onion, preferably large and red, sliced
• 1/3 cup balsamic vinegar
• Juice of one lemon
• handful of flat leaf Italian parsley (or regular fresh parsley, if flat is not available), chopped

In a large deep heavy skillet, dredge chicken pieces LIGHTLY (i.e. a dusting), in flour to which you have added salt and liberal amounts of pepper. Brown in a goodly amount of olive oil, in batches if necessary, remove to a plate. Drain all but 2 tbsp of olive oil.

In the remaining olive oil, add the garlic, the anchovies, and the onion. Sauté for about five minutes until the garlic is golden, scraping up any bits of browned chicken or flour from the pan. Add balsamic vinegar and lemon juice and return chicken to the pan. Cover (set cover slightly askew), and cook over med-low heat another 40 minutes or so. After about 30 minutes, add olives and parsley.

Serve with rice, pasta, or potatoes.

Carolyn
(3/1/03)

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Salmon with Fresh Herbs and Ginger

Salmon with Fresh Herbs and Ginger

0.67 lb. filet of salmon
2 tbsp grated fresh ginger root
1 tbsp low sodium tamari
juice of half a lemon
1 sprig cilantro
1 sprig thyme
1 basil leaf
4 tarragon leaves
1 puff Pam

On a glass dish stir together the ginger, tamari, lemon juice, and minced fresh herbs.  Set the fish (skin up) on the seasonings and let marinate for 30 minutes to an hour.

Spray the Pam in a non-stick frying pan and heat pan
until medium hot.

Set fish, flesh side down, in pan for 3 to 4 minutes.
Turn with a spatula and let cook on medium low until done (just a few more minutes).

Sylvia, whose husband is purring.
(6/12/02)

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Grilled Eggplant with Black Olive and Garlic Tapanade

Grilled Eggplant with Black Olive and Garlic Tapanade

Ooooooooooh yea! I forgot this one, its my favorite:

Grill the eggplant slices and top with a black olive and garlic tapanade. Brush both sides with olive oil and top with this sprinkled with a little parmesan/romano cheese.

Black Olive Tapanade:
 
1-1/2 cups Nicoise olives, pitted
4 cloves garlic, peeled
3 anchovy fillets
1 tbsp fresh lemon juice
2 tbsp pine nuts
1/4 cup olive oil
Salt and pepper

Mash all together in a Pilón or process in a food processor just a tiny bit.

Sheri
(5/20/02)

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Anchovy Tahini Cream, Tahini Cream Salad, and Dukkah Recipes

Anchovy Tahini Cream, Tahini Cream Salad, and Dukkah Recipes

Ok ok, here it is, bet you'll love it. I included the Dukkah because I know once you try it you're gonna want to use it on everything.  You can find both recipes in "A book of Middle Eastern Food" by Claudia Roden.

Anchovy Tahini Cream
(Tahini bil Fessih)

Prepare a plain tahini cream salad.  Mix it with a medium-sized can of anchovy fillets, drained and roughly chopped.  Sprinkle the top with chopped parsley and serve with arab bread or pitta.

Tahini Cream Salad

3 cloves garlic, to taste
Salt
1/2 cup lemon juice or the juice of 1-1/2 lemons, or more
1/2 cup tahini
1/2 tsp ground cumin
1 tbsp finely chopped parsley

Crush the garlic with salt. Mix it with a little of the lemon juice in a large bowl*. Add the tahini and mix well. Then add the remaining lemon juice and enough cold water to achieve a thick smooth cream, beating vigorously. Season with salt and cumin; taste and add more lemon juice, garlic, or salt until the flavor is fairly strong and tart.  Add a few drops more water if too thick.  Sprinkle with parsley and serve.

*This mixture can be made in the Cuisinart or a blender.

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Dukkah

2 cups sesame seed
1 cup coriander seed
1/2 cup hazelnuts
1/2 cup ground cumin
Salt and pepper to taste
 -try 1/2 tsp salt and 1/4 tsp black pepper
(*I went a little heaver on the salt)

Roast or broil the ingredients separately. Pound them together until they are finely crushed but not pulverized. The crushing can be done in a meat grinder or an electric blender. In the last case run it for a very short time only, as otherwise the oil from the too finely ground seeds and nuts will form a paste with the pulverized ingredients.

Dukkah, which should always be a crushed dry mixture, can be stored indefinitely in a covered jars.  Serve with bread dipped in olive oil.

enjoy :)
sarah
(2/11/02)

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Marge's Tuna Casserole

Marge's Tuna Casserole

Mix up the soup ( I actually use celery soup) in a pot and add about 3/4 milk or half and half if you have it.

Throw in a handful of herbs de provence, dried or another fresh herb if you have it.

Fresh parsley, a handful chopped.
minced onion about 1/4 cup, or dried is good too. I use dried in tuna salad.
Swiss cheese, I use about 3 of the big slices from the deli
pepper
kosher salt, pinch
fresh mushrooms chopped
frozen peas, a good handful

Heat till the cheese melts- should be a bit thick but not glue-like.

Add this to the under-cooked noodles and tuna in a casserole dish, mix in the liquid part and add a little milk till its a little wet. Cover with smashed potato chip crumbs and heat through for about 30 minutes. You can adjust amount to suit bigger batches. The herbs and the cheese make it really nice.

Marge
(1/26/02)

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Pasta With Anchovy Sauce

Pasta With Anchovy Sauce

Adapted from "How to Eat" by Nigella Lawson (John Wiley & Sons, 2000)
Time: 40 minutes

6 anchovy fillets in olive oil
4 tbsp milk, more if needed
2 tbsp olive oil
1 medium onion, sliced very finely
2 tbsp Marsala
2 heaping tbsp chopped parsley
4 oz farro or whole-wheat spaghetti or other long, thin pasta

1. Wipe anchovies with a paper towel, put them in a small dish, and cover with 2 tablespoons milk. In a heavy-bottom frying pan, heat 1 tablespoon oil, then add onion. Cook uncovered over low heat about 5 minutes, add Marsala, and cook until you have a soft, golden mush, about 30 minutes.
Add a little water, if needed, to keep onions from drying or sticking to pan. Turn up heat, and cook uncovered 1 to 2 minutes, stirring to prevent sticking. Meanwhile, bring a medium pot of salted water to a boil.

2. Remove anchovies from milk, reserving milk, and chop them finely. Add them to onion mixture, stir well, pour in reserved milk, and keep stirring. When anchovies have been incorporated, add remaining milk, remaining oil and about half the parsley. Stir well. Remove from heat. Taste to see if you'd like more milk. It will soften the flavor and
loosen the texture.

3. Add pasta to boiling water, and cook until al dente. Drain, then quickly turn it in warm anchovy sauce. Transfer to a bowl or plate, and sprinkle with remaining parsley.

Yield: 1 serving (can double or quadruple).

http://www.nytimes.com/2002/01/09/dining/093NREX.html?ex=1011860166&ei=1&en=f456401f293efb1a
Copyright 2001 The New York Times Company

posted by Lani
(1/12/02)

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Crique Stephanoise (Potato Latkes with Smoked Salmon)

Crique Stephanoise (Potato Latkes with Smoked Salmon)
Adapted from Daniel Boulud
Time: 45 minutes

For the Latkes:
1 pound baby Yukon Gold potatoes, (approximately 6 small potatoes), peeled and grated
1 extra-large egg
3 tbsp chopped chives
1 tbsp fresh finely chopped parsley
1 tbsp chopped black olives (optional)
Coarse salt and freshly ground pepper to taste
3 to 4 tbsp extra virgin olive oil, plus oil for greasing ring molds.

For the Topping:
Coarse salt to taste
2 tbsp sour cream
4 oz smoked salmon, cut in strips
Juice and zest of 1 lemon
1 tsp finely chopped chives
1 tsp finely chopped
black olives
Freshly ground pepper to taste
1 tsp finely chopped parsley
Extra virgin olive oil for drizzling on the plate.

Put the grated potato in a medium bowl. With a wooden spoon, stir in the egg, chives, parsley and olives. Season with salt and pepper, and stir well to combine.

To make large criques, warm 1-1/2 tablespoons of the olive oil in a medium nonstick pan over high heat. With your fingers, scoop out one half of the potato mixture, squeeze out the excess liquid between your hands and drop in the center of the pan. Using a fork or spatula, flatten the mixture firmly. Cook the crique over low to medium heat for about 6 to 8 minutes, until golden brown. Flip and cook for an additional 3 to 4 minutes, or until the exterior is crisp and golden brown and the interior is tender. Repeat using the remaining olive oil and potato mixture.

To make small criques, lightly brush the insides of three 3-1/2"-diameter ring molds with olive oil. Heat the pan with additional oil, and place the molds into the pan. Squeeze the excess liquid out of the potato mixture between your hands, and place 1-1/2 tablespoons inside each ring. Proceed as above, cooking for 3 to 4 minutes on the first side. Using tongs, remove the molds from the criques and gently press with a spatula. Flip and cook for an additional 1 to 2 minutes, or until the exterior is crisp and golden brown and the interior is tender. Set the criques aside. Repeat until remaining olive oil and potato mixture are used up.

To serve, sprinkle the criques with salt and top with a dollop of sour cream. Place a small mound of the smoked salmon on top, and drizzle some of the lemon juice over the salmon. Sprinkle with the lemon zest, chives and black olives, and season with pepper. Garnish with parsley, and drizzle some olive oil around the plate. Serve immediately.

Yield: Approximately 2 large criques or 10 small criques.
(12/12/01)

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Baked Salmon Croquettes

Baked Salmon Croquettes

I made up a recipe for salmon croquettes tonight that we thought were pretty good. Thought I'd share. These are *not* gourmet things but are quick and easy.

2 (7.5 oz each) cans Salmon (I used Kroger Alaskan pink), broken up with fork or 1 (14.75 oz) can
1 (4 oz) can whole green chilies, chopped medium
1 long pkg saltine crackers crushed to smithereens
1 onion, chopped fine
1 cup shredded mozzarella
3 eggs
splash buttermilk (or milk)

In a mixing bowl, dump the salmon and take out the skin and spine bones. Break up with a fork. Add chopped green chilies and onion, crushed crackers and mozzarella. Beat eggs and add a small splash of buttermilk. Pour eggs over stuff in the bowl and mix well.

Line a baking pan with aluminum foil and spray well with PAM or brush with oil (a lot cuz mine stuck - but the pan was clean!). Using the mixing spoon, make croquettes and don't worry about the shape.

Bake in 350°F oven for 45 minutes or until brown.
Makes about 8 big ones.

My Mom used to make normal ones, and I loved them. I won't ever make them because she always cooked them in 1/4" at least of oil, and I try to avoid that due to the fat and my laziness. Of course, I suppose I defeated the fat-avoidance purpose with the cheese and eggs, oops.
Tonight I wanted them but decided to see how they'd do baked. Did quite well :-) I didn't have the normal ingredients (green pepper and celery) that she used to use so got inventive. We're pretty glad I did.

Jola Gayle
Lady of Forgets (who won't forget how to do this because now it's written down)
(11/16/01)

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Cerviche (fish dish)

Cerviche (fish dish)

Lets see if I can get this recipe right from memory...

Scallops
Cubed monkfish
Other firm white fish)
(total 4-8 oz. per person, can use all fish or all scallops)

Chopped onion (about one small per two people) (white or purple)
Chopped bell pepper (about one per 2-3 people)
(optional) chopped tomato (must be firm)
Brown sugar (about 1 tbsp. per person)
Lemon and/or lime juice (start with about 1 cup, may need more to cover)
(optional) dash of Tabasco sauce, pinch of garlic powder

Mix chopped vegetables, scallops, fish together, and pack into narrow, deep container. Separately, mix brown sugar and optional ingredients into lemon/lime juice. Pour juice mixture into container to cover fish. Refrigerate.

I like to fix this the day before since it takes a while for the acid in the juice to "cook" the fish. You could make it at noon for a late dinner.

Shelly
(9/9/01)

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Hummous Bi'tahini

Hummous Bi'tahini 

My "recipe" involves:

1-3 cans chickpeas, drained and rinsed, reserve some of the fluid
garlic (usually 1-2 cloves per can, optionally roasted first)
1/2 to 1 tbsp. tahini per can (stir first. I usually use Sahadi brand.)

lemon juice (1-2 tbsp. per can)

water (or reserved liquid from canned chickpeas) start with about 1/3 can full for can of chickpeas used, increase if needed to get desired texture. (Use water for a lighter flavour.)

Put into food processor in order given. Process by turning off and on repeatedly. (I think it's better if choppy. If you like it smooth, let the processor run.)

Optionally, garnish by drizzling a little olive oil on top, sprinkling lightly with chopped parsley, or by adding a small amount of roasted red bell pepper before turning the processor on and off the last time. Best garnish is za'atar, if you can find it. (a reddish spice)

Serve with pita bread if you have a good brand available, or with crackers.

1 can chickpeas (garbanzos) is enough for DH and myself. 3 cans for an easy potluck dish that travels well.


Shelly
(9/9/01)

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Tuna, Peas and Parmesan Salad

Tuna, Peas, and Parmesan Salad

• Boil water; add a small bag of shells, cook until al dente and drain.
• Drain a can of tuna fish, put in a bowl and break up with a fork.
• Add pasta.
• Add most (or all) of a small bag of frozen peas.
• Add mayonnaise (we guesstimate - just enough to make things kinda stick together)
• Add dill to taste.
• Add parmesan cheese to taste.

Serve cold.

lea bob
(7/24/01)

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Anchovy Ravioli

Anchovy Ravioli

Dough -- I made pasta dough following the basic Marcella Hazan recipe, using 6 eggs and 3 cups of flour. To this dough I added the zest of one lemon. Mix, and knead thoroughly, cover well, and chill overnight. Bring to room temp before making the pasta.

Filling:

• 1.25 lbs chicken breast, well trimmed, cut into cubes
• 2 jars (2 oz each) anchovy fillets in olive oil, chopped
• handful of flat leaf parsley, chopped,
• a lot of garlic, chopped
• zest of one lemon, and juice of same
• pinch cayenne
• freshly ground black pepper
• a handful of dry breadcrumbs
• some light cream to bind (probably a few tablespoons)

Sauté chicken in olive oil with garlic and anchovies. When chicken looks cooked, remove from heat, add lemon juice and zest, parsley, breadcrumbs, cayenne, and pepper. Put into work bowl of food processor and chop, but do not over-process. The chicken should still be fairly chunky, not pureed. Add cream to bind. Refrigerate until cool. (I made this the day before).

Assemble ravioli (look to any good Italian cookbook for specifics on rolling pasta, etc.)

Sauce
(this is like a puttanesca, except that I can't abide capers. By all means put them in, if you like them). Also, since the anchovy is in the filling, I saw no need to add more to the sauce.

• Two large cans imported Italian tomatoes,
• several onions, diced,
• about 1 cup (after pitting) Greek olives, pitted and coarsely chopped
• garlic, chopped,
• parsley and basil, fresh, a handful each
• one can unmarinated artichoke hearts, drained and sliced.
• salt, pepper, crushed red pepper flakes, in moderation
• olive oil for sauteing

Sauté onions and garlic in olive oil, in large deep skillet. When onions are golden, add tomatoes (which you have broken up with your hands), and their juice. Simmer 1/2 hour. Add olives, artichoke hearts, parsley, basil, red pepper flakes, black pepper, and salt to taste. Simmer another half hour.
Serve with ravioli!

Carolyn, who has moved on to the brisket, which is marinating in cumin, red wine vinegar, chipotle, jalapeno, and garlic, garlic, garlic. I have not yet decided on a sauce.
(6/9/01)

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Anchovy Ravioli (base recipe)

Note: Before Carolyn submitted an tweaked version of Anchovy Ravioli, she had posted the recipe below after writing her thoughts and views below.

Tweaked version:
http://sheepthrillsrecipes.blogspot.com/2013/02/anchovy-ravioli.html

A certain male shepherd in the vicinity has requested anchovy ravioli. I have only been able to find one recipe thus far, and I think it needs tweaking. I won't have the time to make a batch for tasting beforehand; these are going to be made early Sat. morning to bring to the True North potluck on Saturday eve.

The recipe follows below.

I have an aversion to mixing a cream based sauce with an anchovy filling. The cream/parmesan sauce to my mind, just does not go with anchovies. Also, I would not put cream and nutmeg (eew!) in the ravioli filling. It seems as though they are mixing their genres.

Anyone have any ideas???? Perhaps a chicken/anchovy filling with a bit of garlic, parsley, and lemon zest (maybe even some minced black olives) and served with a light tomato sauce (like puttanesca, with many of the ingredients inside the ravioli, rather than the sauce). A ravioli stuffed with just anchovies would be too strong.
Help!
Carolyn
(6/6/01)

Anchovy Ravioli (base recipe)

2 tsp Olive oil
250 g Minced chicken
4 Anchovy fillets, chopped
2 tbsp Grated fresh Parmesan cheese
1 tbsp Cream
1/4 tsp Ground nutmeg
1 tsp Grated lemon rind
2 tbsp Lemon juice
1/4 cup Chopped fresh parsley

1 Quantity plain pasta dough, (2 cups flour, 3 eggs)
60 g Fresh parmesan cheese, thinly sliced (optional)

Creamy Cheese Sauce:
30 g Butter
2 tbsp Plain flour
1 cup Water
1 small Chicken stock cube, crumbled
300 ml Carton cream
2 tbsp Grated fresh Parmesan cheese

Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or process mixture until smooth.

Divide pasta dough in half, roll each piece until 2 mm thick. Place 1/4 level tsp of filling 3 cm apart over 1 sheet of pasta. Lightly brush remaining pasta sheet with water, place over filling; press firmly between filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a little flour.

Just before serving, add ravioli to large pan of boiling water, boil,uncovered, for about 5 minutes or until just tender; drain. Combine ravioli with hot sauce; serve topped with extra cheese.

Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until bubbling. Remove from heat, gradually stir in combined water and stock cube, stir over heat until mixture boils and thickens. Simmer,uncovered, until reduced by half. Just before serving, stir in cream and cheese.

Serves 4.
Source: Australian Woman's Weekly, Pasta Cookbook posted by Linda Davis

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Dilled Salmon Dish

Dilled Salmon Dish

I ate something like this at a cafe in Paris years ago. This is my simpler version.

Make a dressing of the mayonnaise, sour cream, dill, and seasonings.

Mix some with the salmon til just moistened and mound on plates of shredded lettuce. Mix some of the dressing with the peas and layer on top of the salmon. Serve with toasted bread or muffins.

Canned skinless, boneless pink salmon
Frozen baby green peas, defrosted
Lowfat mayonnaise
Lowfat sour cream
Liquid if necessary
Chopped fresh or dried dill
Fresh lemon juice
Salt & pepper
Shredded leaf lettuce
Toasted French bread or English muffins

Ann
(5/16/01)

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Moroccan-style Baked Fish (with olives, spices, and tomato sauce)

Moroccan-style Baked Fish (with olives, spices, and tomato sauce)

RECIPE?! What's that? My old bubby in Casablanca was so poor that the one and only cookbook was shared with 18 other villages. Boy, was she glad to get it on the afternoon before Lag Be'Omer....

Um, back to fish.

Marinate fillets in a "dry marinade" (aka a chermoula) made up of finely minced garlic, coarsely crushed cayenne pepper, ground cumin, ground coriander, lots of finely chopped fresh coriander, salt and pepper. You can also mix it to a paste with lemon juice. Sorry but I can't provide quantities. You mix it to taste. I have to go easy on the pepper when serving it to non-Moroccans and to young children.

Then bake the fish in a tomato sauce seasoned with the same flavourings and throw in a generous handful of pitted black olives at the end of cooking.

That's all there is to it. Also very good with citrons confits, the salt-pickled little lemons that you can buy in the shuq or make yourself.

Avital
(6/12/00)

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"Unfried" Fish

"Unfried" Fish

One of our favorite fish recipes came from a Kroger recipe handout years ago. have long since lost the exact measurements but still use the basic recipe. In a "very" scientific world, it goes like this *BG*

In a pie pan or a big baggie, put

1 healthy glug of oil (we like canola)
about 1/2 cup of orange juice
about 1 tbsp of lemon juice
about 1 tbsp of worchestershire (wooster) sauce
about 1 tbsp of soy sauce

Marinate the fish for about 15 minutes (fish really soaks this up so longer doesn't necessarily taste better).

We either broil it for about 7 minutes if the fillets are thin, 7 minutes each side if they're thick, or steam it about 7-14 according to thickness.

Tastes fantastic, one of the few ways I enjoy unfried fish.

J. Gayle
(5/11/00)

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