No question about it, we’re definitely on a roll here lately with great cook-indoors fish recipes, so let’s keep right on rolling.
First off, Everett cook Elaine Harmon introduces us to her entree for lively lemon fish casserole and tells us, “Here’s a yummy cook-indoors fish recipe I’ve been
using for years. My husband asks for it often, and any white fish works. I’ve used cod, halibut, tilapia and snapper.”
And longtime Forum friend Terry Brundage of Everett sent along a four-recipe helping and writes, “Here are some recipes for fish. My son Justin has spent the last three summers being a deckhand on a fishing boat at Sportsman Cove Lodge west of Ketchikan, Alaska. And my husband and I had the opportunity to go fishing up there, too.
“Needless to say, we have had a lot of fish the last three years, so I had to find recipes for all of the fish. These are some of my favorites.”
Lively lemon fish casserole
Lemon-butter sauce:
1/3 cup butter or margarine
1/3 cup lemon juice
2 chicken bouillon cubes
1 teaspoon hot pepper sauce
Rice-vegetable mixture:
1 cup cooked rice
1 package (10 ounces) frozen chopped broccoli or Chinese-style vegetables, thawed
1/2 cup shredded cheese
2 pounds fish, cut into 8 pieces, divided
1/2 cup shredded cheese
Paprika
For the lemon-butter sauce, melt butter or margarine in a small saucepan; add the lemon juice, bouillon cubes and pepper sauce and heat until the bouillon cubes dissolve; set aside.
For the rice-vegetable mixture, in a medium mixing bowl, combine combine the cooked rice and broccoli or vegetables, 1/2 cup shredded cheese and 1/4 cup of the reserved lemon-butter sauce, mixing well.
Arrange half of the fish on the bottom of a casserole dish, then spread with the rice-vegetable mixture. Top with remaining fish. Cover with the remaining 1/2 cup shredded cheese and drizzle with remaining lemon-butter sauce.
Bake at 375 degrees for 25 to 30 minutes or until the fish flakes with a fork. Sprinkle paprika over top before serving.
Makes 8 servings.
Refrigerate leftovers, which are good the next day, too.
Orange-glazed salmon
1/2 cup barbecue sauce
1/3 cup orange juice concentrate, undiluted
7 teaspoons soy sauce
4 1/2 teaspoons sherry or apple juice
4 1/2 teaspoons Dijon mustard
2 teaspoons brown sugar
2 teaspoons red wine vinegar
1 1/2 teaspoons canola oil
1/2 teaspoon minced garlic
1 salmon fillet, about 2 pounds
In a small bowl, combine the barbecue sauce, orange juice, soy sauce, sherry or apple juice, mustard, brown sugar, wine vinegar, oil and garlic, mixing well. Set aside 1/2 cup of marinade for basting, cover and refrigerate.
Pour remaining marinade into a large resealable plastic bag and add the salmon. Seal bag and turn to coat fish in marinade; refrigerate for 1 hour, turning occasionally.
Line a baking dish with heavy-duty aluminum foil. Remove salmon from marinade and place skin side down in prepared pan. Bake at 350 degrees for 20 to 30 minutes or until salmon flakes with a fork. Pour the remaining marinade over the fish during the last 10 minutes of baking time.
The next Forum will appear in Friday’s comics pages.
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