How About Fish For Supper?

IN THE KITCHEN

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I am going out on a limb with these two offerings. I haven't tried them, but at some point they sounded good, so I cut the recipes out of some magazine and dutifully taped them to recipe cards.

There are only two kinds of fish I do with anything remotely resembling regularity: tuna and salmon. As in tuna salad, tuna casserole, salmon patties and the occasional baked salmon fillet.

To go with the theme of this edition of The Rim Review, here is a recipe specifically using trout.

Zippy Broiled Trout

6 pan-dressed rainbow trout (or other small fish, fresh or frozen)

2 tablespoons lemon juice

1 teaspoon salt

Dash of pepper

1/2 cup flour

2/3 cup Italian salad dressing

Lemon wedges

Parsley

Thaw fish if frozen. Wash fish; drain and pat dry. Brush inside of fish with lemon juice; sprinkle with salt and pepper. Roll fish in flour, shaking off excess. Place fish on a well-greased broiler pan. Brush with salad dressing. Broil about four inches from heat for 4 to 6 minutes, occasionally basting. Turn carefully and brush with salad dressing. Broil 4 to 6 minutes longer, or until fish flakes easily when tested with a fork. Garnish with lemon wedges and parsley.

Makes 6 servings.

Baked Fish Au Gratin

1 pound fish fillets

8 slices American cheese

1/4 cup chopped parsley

1 teaspoon dried oregano or thyme leaves

1/4 cup corn oil

l cup chopped onion

2 tablespoons cornstarch

1/8 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups milk

Layer fish and cheese alternately in lightly greased 10x6x1-3/4 inch baking dish. Sprinkle with parsley and oregano or thyme. Cook onion in hot oil in skillet until tender, but not brown. Stir in cornstarch, salt and pepper. Remove from heat; slowly pour in milk. Return to heat and bring to boil, stirring constantly; boil 1 to 2 minutes. Pour over fish. Bake at 400 degrees for 20 to 30 minutes or until fish flakes easily with fork.

Makes 4 to 6 servings.

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