Place slices of pike in greased baking dish.
Season with salt and pepper.
Place slices of onion on fish.
Spoon tomatoes over onion.
Crumble basil over tomatoes.
Bake in moderate oven at 350\u00b0 for about 1 hour or until fish flakes easily.
Good served with baked potatoes, carrot casserole and celery, apricot pie for dessert.
Heat oven to 350\u00b0.
Grease 8 x 4-inch loaf pan.
In medium bowl, combine cracker crumbs and milk.
Let stand to moisten about 5 minutes.
Stir in fish, cream of shrimp soup, eggs, green onion, lemon pepper and garlic powder.
Spread mixture in pan.
Bake until loaf is golden brown and knife comes out clean (55 to 60 minutes).
Preheat wok or large frypan.
Coat with 1 tablespoon margarine and 1 tablespoon oil (add more oil if needed).
Stir-fry hard vegetables (celery, broccoli, chestnuts) first.
Push aside. Next, stir-fry other vegetables (onion, pepper, snow peas).
Push aside.
Add fish.
Cook until flaky.
Add any desired seasoning (thyme, sage, salt) during cooking.
Serve over rice with soy sauce.
Serves 3 large or 4 medium servings.
Place fish on cookie tray.
Mix ingredients in small bowl; spoon over fish.
Place in refrigerator to marinate 1 to 2 hours. Bake 20 minutes at 300\u00b0 or until fish flakes.
Serves 4.
Season flour with salt and pepper.
Roll fish in seasoned flour.
Heat oil in a large skillet.
Saute fish and onion until browned on both sides, 4-5 minutes per side.
Remove fish and keep warm. Leave the onions in the pan.
Add tomatoes and wine to the onions.
Cook about 5 minutes.
Add mushrooms and parsley and cook until heated through, 1-2 minutes.
Pour sauce over the fish.
Garnish with more parsley, if desired.
hick and batter cold so fish won't soak up too
Heat oven to 350\u00b0.
Cut fish into serving size pieces. Arrange in 9 x 13-inch pan.
Pour spaghetti sauce over fish. Sprinkle with parsley, basil, oregano and pepper.
Top with cheese.
Bake until fish flakes easily at thickest part, 20 to 25 minutes.
- Cook the fish in simmering water until fish flakes. (about 5 minutes).
- In a large bowl combine the fish (flaked), mayonnaise, wild rice, onions, cheese, and garlic.
- Add eggs and mix with a fork.
- Crush the Ritz crackers and fold into the batter until firm enough to form into cakes.
- Heat oil or buttter over a medium high heat.
- Cook on each side for 2 to 3 minutes until nicely browned.
- Serve with Aioli Sauce.
(Aioli).
- Mix mayonnaise, blue cheese and crushed garlic.
- Chill until ready to use.
Place scaled but unskinned fish in shallow baking pan.
Salt the cavity.
In separate skillet, saute onion, green pepper and celery.
Add tomatoes, mashed slightly, and simmer until well blended.
Pour mixture over fish, scooping spoonfuls into cavity. Bake in moderate oven, basting occasionally.
Fish is thoroughly baked when gently poked with fork tine, it does not weep.
Serve with baked potatoes, slice of lemon and salad.
Parboil fish in chicken bouillon.
Place, belly down, in oblong baking dish, spreading with butter.
Bake in moderate oven until it begins to brown.
Sprinkle with juice of a whole lemon.
You may use suckers, Northern or crappies for this recipe.
Preheat oven to 350 degrees.
Melt butter; pour in a 9x13 inch cake pan.
(For easy cleaning, line pan with aluminum foil.) Place fillets in the butter; season with salt and pepper.
Slice onions and green peppers and place over fillets.
Sprinkle 2 teaspoons of lemon juice over fillets.
Cover the fillets with the 6-8 strips of bacon.
Bake at 350 degrees for approximately 25 minutes.
Mix ingredients well and shape into cake patties.
Dip the cakes into flour, and fry in hot oil until brown.
First fry the fish in a LARGE pan or
Put fish in gallon jar, Add pickling
COOK FISH---Bake 15 minutes at 180C (
Cut fish into 4 slices.
Place fish in a teflon or porcelain coated skillet.
Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.
Let simmer about 10 minutes, turning fish once to cook evenly.
Transfer to a covered dish and store in the refrigerator to\"age\" for 2 days.
Reheat over moderate heat just until heated enough before serving.
Add ampalaya and eggplant during the last five minutes of cooking.
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fish fillets and cut into small
p the flesh of the fish by sprinkling salt on both
mall pieces.
Dip each fish piece into the beaten egg