Recipes For When The Fish Are Biting



A great deal of the information you read on healthy eating, suggests having fish at least twice a week.

The problem is finding a recipe that is a little more appealing that plain, baked fish with a little lemon butter on the side.

That's all well and good, but not for two meals a week, every week.

So, I went in search of some "different" fish recipes.

Delmarvelous Fish

2 pounds bluefish or other fillets, fresh or frozen

1 teaspoon salt

1/4 teaspoon pepper

1/3 cup melted butter or margarine

3 tablespoons lemon juice

1/2 teaspoon thyme

Thaw fish if frozen and cut into serving-size portions; sprinkle with salt and pepper; put into well-greased, two-quart baking dish.

Combine butter, lemon juice and thyme; pour over fish and bake at 350 degrees for 15 to 20 minutes or until fish flakes easily.

Mustard Sauce for Fish

1/4 cup butter or margarine

3 tablespoons flour

1 1/2 tablespoons dry mustard

1/2 teaspoon salt

1/4 teaspoon liquid hot pepper sauce

2 cups half-and-half cream

1 egg yolk, beaten

Melt butter in saucepan, blend in flour, mustard, salt and pepper sauce. Gradually stir in half-and-half. Cook until thickened, stirring constantly. Add a little of the hot sauce to the egg yolk, blend, then add remaining sauce, stirring constantly. Heat until thickened. Makes about two cups. Serve over fish.

Baked Cod

1 dressed fresh cod, about 2 pounds

3 lemons

4 tomatoes, sliced

1 pound whole mushrooms

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon marjoram

1/2 teaspoon thyme

1 bay leaf

1 large onion, cut into rings

3 tablespoons vegetable oil

Wash fish; pat dry. Place in baking dish and sprinkle with juice of one lemon. Garnish with tomatoes and remaining lemons, sliced.

Wash mushrooms; place around fish. Season with salt and pepper; add marjoram, thyme and bay leaf. Add onion; sprinkle with oil. Bake covered, with lid or foil, at 325 degrees for 15 minutes. Remove cover and bake for another 10 to 15 minutes, until fish flakes.

Italian-Style Salmon Steaks

2 pounds salmon, or other fish steaks, fresh or frozen

2 cups Italian salad dressing

2 tablespoons lemon juice

2 teaspoons pepper


Thaw steak if frozen, pat dry. Cut into serving-size portions and place in a single layer in shallow baking dish.

Combing remaining ingredients, except paprika. Pour sauce over fish and let stand for 30 minutes, turning once. Remove fish and reserve sauce for basting. Place fish in well-greased, hinged wire grills or on rack in open roasting pan. Sprinkle with paprika. Cook about 4 inches from moderately hot coals, or preheated broiler for 8 minutes. Baste with sauce, sprinkle with paprika. turn; cook 7 to 10 minutes more, until fish flakes easily. Place on heated platter and garnish with parsley and lemon wedges.

Flounder a L'Orange

1 teaspoon salt

Dash of pepper

2 tablespoons orange juice

1 teaspoon grated orange rind

2 tablespoons vegetable oil

1 1/2 pounds flounder fillets, cut into serving pieces

1/8 teaspoon nutmeg

Combine salt, pepper, juice, rind and oil. Place fish in shallow, greased pan; pour sauce on fish and sprinkle with nutmeg. Bake at 350 degrees for 20 to 30 minutes.

Salmon Paysanne

2 pounds salmon or other fish steaks, fresh or frozen

1/2 teaspoon salt

1/4 teaspoon white pepper

(1) 4-ounce can sliced mushrooms, drained

1/2 cup sliced green onions

1/4 cup catsup

2 tablespoons butter or margarine, melted

1 teaspoon soy sauce

Thaw steaks if frozen; pat dry and cut into serving-size portions. Place in greased baking dish, 12x8x2 inches in size, sprinkle with salt and pepper.

Combine remaining ingredients and spread over fish. Bake at 350 degrees for 25 to 30 minutes until fish flakes easily.

Baked Fish with Mushroom Stuffing


3 tablespoons butter

1 small onion, chopped

1/2 cup chopped fresh mushrooms

2 cups dry bread crumbs

3/4 cup chicken stock

1 egg, beaten

1/2 teaspoon salt

1/4 teaspoon pepper

Put butter in saucepan, add onion and sauté until golden but not brown, add mushrooms and cook until water from mushrooms cooks away. Remove from heat. Add remaining ingredients and mix well with hands


4-pound whole fish of your choice, dressed

1 teaspoon salt

4 strips bacon

Clean and rub inside of fish with salt. Stuff fish with stuffing; fasten with toothpicks. Place, underside-down, in greased baking dish; layer bacon over fish. Bake at 350 degrees for 1 hour or until fish flakes easily. Remove to hot platter and serve.

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