1 (1 pound) can salmon
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 450 degrees F.
Drain salmon; place in 9-inch pie plate. Pour sour cream over salmon. Sprinkle with salt and pepper. Bake 20 to 30 minutes or until cream becomes thick and has a few brown patches.
Serve with lemon quarters.
I have my faults, but changing my tune is not one of them. — Samuel Beckett
1 1/3 cups seasoned bread dressing
1/3 cups melted butter or margarine
1 (1 pound) can salmon
3 hard-boiled eggs
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 tablespoon instant minced onion
1 tablespoon dried parsley flakes
Preheat oven to 400 degrees F.
Combine bread dressing and butter; set aside 1/3 cup of mixture. Drain salmon, reserving liquid. Add enough water to salmon liquid to make 3/4 cups. Combine the 1 cup crumb mixture with the salmon, salmon liquid, eggs, soup, onion and parsley flakes. Place in a greased shallow 1-quart baking dish and sprinkle with reserved crumbs. Bake 20 minutes.
Serves 4 to 6.
Its always too early to quit. — Norman Vincent Peale
1 pound flounder or sole filets
1 medium onion, thinly sliced
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon coarsely-round pepper
1 (4 ounce) can chopped green chiles, drained
12 pimento-stuffed olives
1/4 cup dry white wine
1 tablespoon lemon juice
If fish fillets are large, cut into 4 serving pieces.
Place onion in oil in 10-inch nonstick skillet. Place fish on onion; sprinkle with salt and pepper. Spoon chiles over fish; top with olives.
Mix wine and lemon juice; pour over fish. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, about 10 minutes.
Serve with lemon wedges.
Friends are generally of the same sex, for when men and women agree, it is only in the conclusions their reasons are always different. — George Santayana
2 garlic cloves, minced
1 teaspoon vegetable oil
1 (14 3/4 ounce) can pink salmon, drained
(skin and bones removed if desired)
1 to 2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter, softened
4 flour tortillas
2 cups shredded cheese (mozzarella, Cheddar or Colby)
Guacamole or salsa
In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through (only takes a few minutes).
Meanwhile, spread butter over one side of tortilla. Place tortillas, buttered side down, on a griddle or nonstick skillet. Sprinkle each with 1/2 cup of cheese and then spread salmon over 1/2 of tortilla. Fold over and cook over low heat for 1-2 minutes on each side. Cut into wedges.
Serve with guacamole or salsa.
Unless you believe, you will not understand. — Saint Augustine
Fillet of fish (6 servings)
1/4 cup (1/2 stick) margarine
Creole seasoning
Lemon
Caper Sauce
Melt margarine on a pancake griddle or shallow skillet at 350 degrees F. Place fish on griddle and sprinkle with seasoning. Squeeze lemon over fish. Turn occasionally. Fish is done when it flakes with a fork. Transfer to a warm platter.
Serve with Caper Sauce.
Caper Sauce
1 cup sour cream
2 teaspoons capers
1/2 medium cucumber, peeled, sliced and diced
Mix together.
A doubtful friend is worse than a certain enemy. Let a man be one thing or the other, and we then know how to meet him. — Aesop
Sand dabs are found only in the Pacific coastal waters from Alaska to Mexico.
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon black pepper
4 sand dabs
1 cup buttermilk
Vegetable oil (for deep frying)
Mix cornmeal with salt and pepper. Dip fish in buttermilk, then coat with cornmeal mixture. Pour oil to a depth of 1 1/2 inches in a skillet. Heat until hot, then add fish. Cook until golden, turning once.
Garnish with sprigs of watercress or parsley and lemon slices, if desired.
Travellers from afar can lie with impunity. — French Proverb
Fish
Milk
Dried bread crumbs
Black pepper
Vegetable oil
Lemon and parsley
Dip each piece of fish in milk. Roll each piece in sifted, dried bread crumbs to which black pepper has been added. Place fish in shallow, greased baking dish and brush generously with oil. You may put strips of bacon over the fish if desired. Bake at 350 degrees F until easily pierced and flaked with a fork. Serve from hot platter, garnished with lemon and parsley. Add Spanish Sauce.
Spanish Sauce
1 cup sliced onion
4 tablespoons vegetable oil
1 bay leaf
2 1/2 cups canned tomatoes or juice
2 teaspoons salt
1 diced, seeded green bell pepper
Dash of black pepper
2 whole cloves
1 teaspoon granulated sugar
4 tablespoons flour
6 tablespoons water
Saut? onions in oil until tender. Add remaining ingredients, except flour and water, and cover and simmer 30 minutes. Thicken with flour mixed to a smooth paste with water. Remove the bay leaf and cloves, and serve over fish.
Makes about 2 cups sauce.
This sauce is also good with spaghetti, omelets, croquettes, meat loaf, hamburgers, etc.
Tis an old saying, the Devil lurks behind the cross. All is not gold that glitters. From the tail of the plough, Bamba was made King of Spain and from his silks and riches was Rodrigo cast to be devoured by the snakes. — Miguel de Cervantes
4 baking potatoes, baked
1/2 cup grated Cheddar cheese
1/4 cup chopped pimento
2 cans tuna, drained
1 cup mayonnaise
1/4 cup chopped green bell pepper
1/4 cup chopped scallion
Cut baked potatoes in half. Scoop the flesh from the potatoes and put into a mixing bowl. Toss lightly with remaining ingredients. Spoon mixture back into shells. Bake for 20 minutes at 400 degrees F.
Real seriousness in regard to writing is one of two absolute necessities. The other, unfortunately, is talent. — Ernest Hemingway
Source: All-Time Favorites Cookbook 1981
1 pound fish fillets, fresh or frozen
Salt
Pepper
2 tablespoons melted butter
1/4 cup tartar sauce
1 egg white, stiffly beaten
Thaw frozen fillets. Place skin side down in well-greased shallow baking pan. Season with salt and pepper; drizzle with butter. Using medium heat, broil about 4 inches from heat source for 10 to 15 minutes or until fish flakes easily when tested with a fork. Gently fold tartar sauce into beaten egg white. About 2 minutes before fish is done, spread egg white mixture over fillets. Broil until topping is golden.
Makes 3 servings.
Fear is the main source of superstition, and one of the main sources of cruelty. To conquer fear is the beginning of wisdom. — Bertrand Russell
Source: Normand J. Leclair, Red Rooster Tavern, North Kingstown, Rhode Island
1 pound bluefish fillets, skinned, cut into two servings
Yogurt Marinade
1/4 cup fresh lemon juice
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
1/2 teaspoon coriander
1/2 teaspoon cumin seed
1/2 cup plain yogurt
1/4 cup vegetable oil
Dash of paprika
Lemon wedges
Combine lemon juice, ginger, garlic, coriander, cumin, yogurt and oil. Arrange fillets in a shallow glass dish just large enough to hold fish in one layer.
Pour marinade over fish and let the bluefish marinate, covered, in refrigerator for at least 4 hours. Turn fish occasionally.
Heat grill. Drain bluefish, reserving the marinade. Cook for about 4 minutes, then turn over carefully with spatula and baste again with marinade.
When done, remove carefully with a spatula to heated plates, garnish with paprika and lemon wedges.
Serves 2.
Things that are holy are revealed only to men who are holy. — Hippocrates
