Broiled Fish

Fish of choice Garlic powder

Lemon juice Onion flakes

Parsley flakes Bread crumbs, if desired

Celery flakes Skim milk

Pepper, if desired

Sprinkle fish with lemon juice and season to taste. Broil skin side first for 4 minutes. Turn and baste with skim milk. Broil until fish flakes easily (approximately 5 minutes).

Halibut Cioppino

2 large onions 1 tsp. dried oregano

2 cloves garlic, minced 1 tsp. dried parsley

1 green pepper, chopped 1/2 tsp. dried basil

2 cups tomato juice 1/4 tsp. ground pepper

1/2 cup red burgundy wine 1 pound halibut, cut in chunks

1 28-ounce can tomatoes 2 potatoes, peeled and diced

Put the onions, garlic, green pepper, and tomato juice into a large saucepan. Cook the vegetables until they are tender. Add the wine, tomatoes, oregano, parsley, basil and pepper. Cover the pot and cook for 10 minutes. Add the fish and potatoes. Cover and cook for 15 minutes more or until the potatoes are tender. Uncover and cook for an additional 5 minutes. Serves 6.

From The Pritikin Program for Diet and Exercise, by Nathan Pritikin.

    



Fish Casserole

2 pounds white boneless fish filets

Chopped parsley Juice of 2 lemons

2 potatoes, peeled and diced 1/2 cup white wine

2 cloves of garlic, chopped Sliced tomatoes

1 cup peas Parsley for garnish

1 cup red pepper, diced

Preheat oven to 350 degrees F. Layer potatoes, garlic, peas, and red pepper in a baking dish. Place filets on top. Sprinkle parsley over fish and squeeze fresh lemon juice on top. Add the sliced tomatoes. Pour wine over the casserole and bake for approximately 1 hour. From Chef Tell's Diet Recipes. 

  



Fresh Fish Roll-ups

Small fish filets Lemon juice

Stuffing (see recipe below) Paprika

Preheat oven to 350 degrees F. Place 1 tablespoon of stuffing a few inches from the small end of each filet. Roll filet and secure with a toothpick. Place rolls in shallow pan and sprinkle with lemon juice and paprika. Cover with foil and bake 15-20 minutes.

Stuffing
4 slices of bread, cubed (rye and sourdough are especially good) 1/2-1 tsp. sage or poultry seasoning

2 Tbsp. bran 1 egg white

1/3 cup chopped onion Chopped celery

3/4-1 cup water or 1/2 cup broth

Fat-free chicken broth

Simmer onions and celery in water until tender. Drain and combine with bread cubes, egg whites, seasoning and enough water or broth to moisten. Use in recipes requiring stuffing.  

These recipes are from the Falck Cancer left Cookbook

 



Barbecued Trout Fillets

•Barbecued Trout Fillets •2 pounds trout fillets •1/3 cup vegetable oil or bacon drippings, divided •1 tablespoon Worcestershire sauce •1 tablespoon prepared mustard •2 tablespoons firmly packed brown sugar •1/4 cup tarragon vinegar •2 teaspoons salt •3/4 cup ketchup •Dash of hot sauce •Paprika •1 large onion, thinly sliced

Place fillets in shallow pan prepared with part of oil or bacon drippings. Combine remaining oil or bacon drippings, Worcestershire sauce, mustard, brown sugar, vinegar, salt, ketchup and hot sauce. Sprinkle paprika on fillets, cover with onion and pour sauce over onion and fillets. Bake on lower rack of oven at 450 degrees for 10 minutes, basting and adding water if fillets become dry. Just before serving, broil for a few minutes or until browned.

Serves 6

These recipes are from Campsite to Kitchen: Tastes and Traditions from America's   Great Outdoors. To order a copy, send $15.95, plus $3.50 shipping and handling, to Outdoor Books, Dept. ODN, P.O. Box 433, Grafton, WI 53024. Wisconsin residents add 5% state sales tax and appropriate county sales tax where required.

Trout with Almonds

•4 medium trout •Fresh lemon juice •Freshly cracked black peppercorns •1/4 cup plus 2 tablespoons butter, divided •2 tablespoons vegetable oil •1/2 cup sliced almonds •1/4 cup fresh lemon juice •Minced parsley •Lemon slices for garnish

Rub trout with lemon juice and peppercorns. Warm serving platter in over at 200 degrees. Melt 2 tablespoons butter and oil in large skillet over medium- high heat. Saute trout on one side for 3 to 5 minutes and lightly browned, turn and saute until trout flakes easily with fork. Transfer fish to warm platter. Wipe skillet. Melt remaining 1/4 cup butter in skillet and saute almonds until golden. Add lemon juice and parsley to almonds, swirling to coat. Pour mixture over trout. Garnish with lemon slices.

Serves 4


Courtesy of Outdoor News

Pure Gold Catfish Nuggets

•1/2 cup milk •1 egg •1 cup cornmeal •1 cup all-purpose flour •Salt and black  pepper to taste •2 pounds catfish fillets, cut in 11/2- x 3/4-inch strips •Vegetable oil or shortening for frying •Tartar Sauce: •Chopped onion •Pickle relish •Light mayonnaise •Cocktail Sauce: •1 (8-ounce) can tomato sauce •2 tablespoons vegetable oil •2 tablespoons garlic powder •1 to 2 tablespoons cayenne pepper

Whip milk and egg together. Blend cornmeal, flour, salt and black pepper in plastic bag. Dip fish strips in egg liquid, then place in plastic bag and shake to coat well. Fry in deep-fat fryer or in 1 inch shortening or oil in skillet, cooking until brown on both sides. Remove from pan and place on wire racks on baking sheets. Bake at 325 degrees for 15 to 20 minutes. Excess grease will drip from nuggets, and they will be juicy and tender on the inside and crisp and crunchy on the outside.

Make tartar sauce by blending onion, relish and mayonnaise. Prepare cocktail sauce by mixing tomato sauce, oil, garlic powder and cayenne pepper together.

Serves 2

  



Try this Marinade

•2 garlic cloves, finely chopped •1 Tbl. Olive Oil •Juice of one large lemon (or two small lemons) •1 Tbl finely chopped parsley •1 Tbl dried oregano •1 Tbl dried sage •1 Tbl dried rosemary •sprinkle of fresh ground pepper and salt

Combine ingredients and mix - use as a marinade or baste for 4 people - fat
less than 4 grams per person from marinade.

Morten's Recipe Collection

    




Citrus Marinade/ Salsa (For Chicken or Fish)

Ingredients (1 servings)

1/4 c Lemon juice
2 tb Dry sherry
2 tb Olive oil or cooking oil
1/2 ts Dried oregano, crushed
1/4 ts Garlic salt
1 md Tomato, peeled, seeded and
Chopped
1 Green onion, sliced
1/4 c Sliced pitted ripe olives
1 tb Snipped parsley
1 tb Slivered almonds

Instructions

Servings: 1
For marinade, in a 1-cup measure combine lemon  juice, sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once.

For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds. Cover; chill till serving time. 

Drain chicken or fish, reserving marinade. Grill till chicken is tender and fish is flaky, turning and brushing often with the marinade. Serve with chilled salsa and avocado slices, if desired. Makes 4 servings. 

Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium,
1g carbol, 0 g fiber, 0 g pro. Daily value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron. 

SOURCE: BETTER HOMES AND GARDENS, July 1993  Shared by Cate Vanicek

    



Korean Marinade

Ingredients (3 servings)

2 tb Sesame oil
6 tb Soy sauce
1 Green onion, chopped
1 cl Garlic, minced
ds Pepper
2 tb Toasted sesame seeds*
1 tb Flour

Instructions

Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste fish with marinade while cooking.  This is enough marinade for approximately 2 lbs. of fish. It can also be used on beef, ribs, chicken etc.  * = can usually be found in the ethnic section of any supermarket or in a Chinese market etc. 

Courtesy: Debbie Carlson - Cuisine

    



Fish Marinade

Ingredients (6 servings)

2 c Chablis wine
2 tb Lemon juice
2 ts Salt
2 tb Creole mustard
1/2 ts Ground cayenne pepper

Instructions

Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help"

SaucesMorten's Recipe Collection

Herb and Oil Marinade

Ingredients (1 servings)

1 x Juice and rind of 1 orange
1/4 c Vegetable oil
1/2 ts Sage
1 x Freshly ground pepper
1/4 c Lemon juice
1/2 ts Ginger
1 x Clove of garlic, minced


Instructions

Combine ingredients. Allow fish to marinate in shallow glass dish for 4 hours in refrigerator. Baste with marinade during broiling or barbequing.

Morten's Recipe Collection

Jerk Marinade

Ingredients (1 servings)

1 Onion, finely chopped
1/2 c Scallion, finely chopped
2 ts Ground thyme
1 ts Salt
2 ts Sugar
1 ts Allspice
1/2 ts Ground nutmeg
1 Hot pepper, finely ground
1 ts Black pepper
3 tb Soy sauce
1 tb Cooking oil
1 tb Vinegar

Instructions

Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and  grinding.  Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Morten's Recipe Collection

Tabaka (Cinnamon-Orange Marinade) Tabaka (Cinnamon-Orange Marinade)

Ingredients (1 servings)

3 Oranges
1 Lemon
2 Limes
2 Cloves garlic (2 t.)
1 Inch piece fresh ginger
1 md Onion
2 Cinnamon sticks
3 tb Paprika
1 ts Granulated sugar
1/2 ts Salt or to taste
1/2 ts Cracked black pepper
1/4 ts Freshly grated nutmeg
1/4 c Dry white wine
3 tb Vegetable oil

Instructions

Source: FOODday, July 9, '91 From: Valerie Whittle  This cinnamon-orange marinade, characteristic of Balkan cooking, is a specialty of Georgia in south-central Russia. The tabaka marinade is usually used with chicken and game hen, but it also goes nicely with swordfish. Remove zest of 1 orange and the lemon. (This is best done using a vegetable peeler. Be sure to take only the zest, not bitter white pith beneath it.) Juice oranges, lemon and limes. Combine juice and zest in bowl. Peel and mince garlic and ginger root. Finely chop onion. Add garlic, ginger and onion to citrus juices along with cinnamon, paprika, sugar, salt, black pepper, nutmeg, wine and oil. Whisk to mix. Makes enough marinade for 1 1/2 pounds chicken, game hens and swordfish.