Saturday, Jun 23, 2018
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Salmon-stuffed Flounder

1 (7.1 ounce) salmon pouch

1/4 cup sour cream

2 tablespoons chopped green onion

1 tablespoon white cooking wine, optional

1/2 teaspoon crushed thyme

1/4 teaspoon paprika

3 to 4 (16-ounce total) flounder or sole fillets

2 tablespoons butter or margarine, melted

1 teaspoon lemon juice

Cook's note: If salmon pouch is not available, try canned crab.

Preheat oven to 350 degrees. In medium bowl, combine salmon, sour cream, onion, wine, thyme, and paprika. Divide stuffing among fillets. Roll and secure with wooden picks. Place on baking sheet, seam side up. Combine butter and lemon juice, brush on fish during baking. Bake 15 to 20 minutes or until fish flakes easily with fork.

Yield: 3 to 4 servings


1/4 cup olive oil

1/2 cup onion, finely chopped

1/2 cup green pepper, small diced

1/2 cup scallions, diced

1/2 cup celery, small diced

3 tablespoons minced garlic

4 cups fresh tomatoes, medium diced

1 cup tomato puree

1 cup white wine

1 bay leaf

12 little neck clams

1/2 pound shrimp, peeled and deveined

1 pound fresh swordfish, cut into 1-inch pieces

3 tablespoons fresh basil, chopped

12 garlic croutons

Heat olive oil in a large pot; add onions, green pepper, scallions, and celery; saute until translucent. Add garlic and briefly saute. Add tomatoes, puree, wine, and bay leaf. Simmer for 45 minutes. Add clams and simmer 10 minutes. Then add shrimp and swordfish. Simmer about 15 minutes until fish is cooked through (do not stir). Add chopped basil and season with salt and pepper. Garnish with croutons.

Yield: 4 servings

Cajun-style Broiled Halibut

4 (4 to 6-ounce) halibut steaks, thawed if necessary

1 tablespoon olive oil

For the seasoning mix:

1 tablespoon paprika

11/2 teaspoons dried oregano, crushed

11/2 teaspoons dried thyme, crushed

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon cayenne pepper

Cook's note: This seasoning mix can be used on pollock and cod fillets.

In small bowl, combine seasoning mix ingredients; set aside 2 teaspoons of mixture. Place remaining seasoning mix in airtight container and reserve for other uses.

Place halibut on baking sheet or broiler pan that has been coated with no-stick cooking spray. Brush halibut with oil; sprinkle 1/2 teaspoon of seasoning mix evenly over each halibut steak. Broil 10 minutes per inch of thickness or until fish flakes when tested with fork.

Yield: 4 servings

Pan-fried Walleye

1 cup flour

2 eggs

2 tablespoons water

4 walleye, perch, or bass fillets

Saltines, crushed

Vegetable oil for frying

Pour flour into sealable plastic bag. Whisk the eggs and water in a bowl until blended. Add the fillets to the flour and shake to coat. Dip in the egg mixture and coat with the cracker crumbs. Arrange fillets in single layer on a baking sheet. Chill, covered, for 1 to 2 hours.

Heat oil in a cast-iron skillet. Fry the fillets in batches in the hot oil for 3 to 6 minutes per side until done; drain. Arrange on a baking sheet. Keep warm in a 200-degree oven.

Yield: 4 servings

Source: Art Fare published by The Toledo Museum of Art Aides

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