Fish Recipes

1. Wagon Wheel Tuna Bake

1 can cream of mushroom soup
2 cups cooked rice
1/3 cup milk
1 tbsp lemon juice
2 cans (7 oz each) tuna, drained
1 pkg frozen broccoli spears, cooked & drained
1/2 cup shredded Cheddar cheese

����In 9" round baking dish, combine soup, rice, milk, lemon juice, and tuna. Bake at 400 degrees for 20 minutes; stir. Arrange
broccoli spears in spoke-fashion on rice mixture; sprinkle with cheese. Bake 10 minutes more. Makes 4 servings.

2. Curried Tuna Salad

2 tbsp mayonnaise
1/2 tbsp prepared mustard
1/2 tsp curry powder
1 can (6.5 oz) tuna, drained
1/2 cup chopped celery

����In small bowl, mix well mayonnaise, mustard, and curry powder. Add tuna and celery; toss to blend well. Sprinkle with
additional curry powder, if desired. Makes 4 servings.

3. Crunchy Fish Fillets

2 lbs fish fillets
3 cups Rice Krispies, crushed to 1-1/2 cups
1/2 tsp salt
1/8 tsp butter
1 tbsp dried parsley
1/2 cup butter, melted

1. If frozen fish is used, thaw, rinse, and pat dry. Set aside.

2. Place crushed rice krispies cereal in shallow dish or pan. Stir in salt, pepper, and parsley flakes. Set aside.

3. Pour butter into a second shallow dish or pan. Dip fish fillets in butter. Coat with cereal mixture. Place in single layer
in a well-greased or foil-lined shallow baking pan.

4. Bake at 375 degrees about 25 minutes or until fish flakes easily when tested with fork. Do not cover pan or turn fish while
baking.

4. Fish Rolls with Bread-Carrot Stuffing 1/2 cup butter
1 cup minced onions
1/2 cup minced pimientos (opt)
2 tbsp minced parsley
1 cup fresh bread crumbs
3/4 cup finely shredded carrot
1 egg, slightly beaten
1/2 cup water
1/4 cup grated Parmesan cheese
1 tsp celery seed
4 flounder fillets (1-1/2 lbs)
Lemon slices for garnish

����In large skillet, melt butter; remove and reserve 1 tbsp. In skillet saute onions, pimientos, and parsley for 3 minutes.
Remove from heat. Add crumbs, carrot, egg, water, Parmesan, and celery seed; mix well. Spread carrot mixture on fillets; roll up
and place seam-side down in shallow baking dish. Brush with reserved 1 tbsp butter. Bake fish rolls in preheated 350 degree
oven for 25-35 minutes (depending on size and thickness of fillets) or until fish flakes easily with a fork. Remove to
serving platter; garnish with lemon and parsley. Makes 4 servings.

5. Shrimp (or Fish) Croquettes

3/4 lb boiled, shelled shrimp *
3 tbsp shortening
1/3 cup flour
1/2 cup milk
2 tbsp chopped onion
1 tbsp snipped parsley
2 tsp lemon juice
1/4 tsp salt
Dash of pepper
Dash of paprika
3/4 cup bread crumbs
1 egg, beaten
2 tbsp water
1 pkg peas w/cream sauce
Shortening for deep frying

����Defrost shrimp; devein if necessary. Chop finely (making about 2 cups). Melt 3 tbsp shortening. Blend in flour. Add milk.
Cook and stir over medium heat until very thick and smooth; remove from heat. Add onion, parsley, lemon juice, and seasonings;
stir in shrimp. Preheat shortening for deep frying to 350 degrees. Shape shrimp mixture into 8 cones, about 1/4 cup mixture
for each. Roll in crumbs. Combine egg with water. Dip cones in egg mixture; roll in crumbs again. Deep-fry a few croquettes at
a time in preheated shortening until brown and hot, about 3 minutes. Turn if necessary, for even cooking. Drain on
paper towels. Keep hot in oven. Prepare peas according to pkg directions. Spoon creamed peas over croquettes. Makes 4 servings.

* Note: 2 cans (6.5-7 oz) tuna, drained & flaked, may be used instead of cooked shrimp.

6. Tuna Shortcake

1 can cream of celery soup
1/4 cup milk
1 can (7 oz) tuna, drained & flaked
1 cup cooked peas
1 tbsp pimiento

����In saucepan, combine ingredients. Heat, stir often. Serve over biscuits. Makes about 2-1/2 cups or 4
servings.

7. Deep Fried Batter-Coated Sole

1 egg
1 cup flour
Salt to taste
1 cup beer at room temperature
1 egg white
1-1/2 lbs sole filets
Oil for deep frying
Sauce Tomate (recipe follows)

����Put the whole egg in a mixing bowl and beat briskly until foamy. Add the flour and salt, stir to blend. Beat
in the beer.
����Meanwhile, split the fillets lengthwise in half. There may be a small bone running down the center of each
fillet. If so, trim it away and discard it. Cut the sole fillets crosswise in half. Add the fish to the batter and stir to coat.
����Heat oil in a kettle, wok, or deep fryer. Add the fish pieces. When brown on one side, turn with a slotted
spoon and continue cooking, until crisp and brown all over. Cooking time is about 2-3 minutes. Drain on paper towels. Serve with
"Sauce Tomate". Serves 4.

8. Sauce Tomate

2 tbsp butter
1 cup fine chopped onion
1 tsp minced garlic
2 tbsp flour
1-1/2 cups stewed tomatoes
1-1/2 tsp tomato paste
1/2 cup water
1 bay leaf
2 tbsp fresh grated horseradish (opt)

����Melt the butter in saucepan and add onion and garlic. Cook, stirring, until onion is wilted.
����Add flour and stir with a wire whisk. Add tomatoes, tomato paste, and water, stirring rapidly with the whisk. Add the bay
leaf. Cook, stirring occasionally, about 15 minutes.
����Pour the mixture into food processor or blender container and process to a fine puree. Return to saucepan and add horseradish.
Makes 2-1/4 cups sauce.

9. Tuna Puffs Parmigiana

2 cans (6.5 oz) tuna, drained & flaked
1-1/2 cups chopped celery
1/4 cup grated Parmesan
3/4 cup mayonnaise
2 tbsp chopped onion
1/4 tsp dill weed

����Combine the ingredients and mix lightly. Chill. Fill cream puffs. (See recipe #32 in the Bread Recipes section.)
Makes 12 servings.

10. Tangy Baked Fish Filets

1-1/2 lbs flounder filets
1 cup plain yogurt
2 green onions, sliced
1 clove garlic, minced
1 tsp dill weed
1/4 tsp paprika
Thin lemon slices, for garnish

����Rinse fish filets; pat dry with paper towels. Arrange in single layer in large shallow baking pan. Combine yogurt, green
onions, garlic, dill weed, and paprika. Season with salt & pepper, if you wish. Spread over filets. Place a lemon slice on
each fish filet. Bake in moderate oven (350 degrees) for 20 minutes or until fish flakes easily with a fork. Serves 4.

11. Creole Cod

2 cups chopped onions
1 large green pepper, chopped
1 cup chopped celery
2 cloves garlic, minced
1/4 cup olive oil
1 can (28 oz) tomatoes
1/4 cup white wine
2 bay leaves
2 frozen blocks cod filets (2 lbs)
1/3 cup soy sauce
1 tbsp paprika
1/4 tsp cayenne pepper

* Ingredients are for a 6 quart pressure cooker. (For a 4 quart cooker, use � recipe.)

����Saute onion, green pepper, celery, and garlic in hot oil in pressure cooker pan. Remove and reserve. Drain juice from
tomatoes into pressure cooker. Add wine, bay leaves, and cooking rack. Place fish on rack in "crisscross" fashion, breaking
up the fish slightly. (Do not allow fish to extend above the 2/3 full level of the cooker.) Secure cooker cover; place regulator
on vent pipe. Heat pressure cooker over high heat until regulator rocks. Adjust heat to maintain slow, steady, rocking
motion. Cook at 15 lbs pressure for 5 minutes; cool cooker at once. Remove fish and cooking rack. Chop tomatoes, add to pan juices
with sauteed vegetables, soy sauce, paprika, and cayenne pepper. Bring to boil and simmer for 1 minute. Remove bay leaves. Serves 8.

12. Oregon Flounder and Salmon Roulade

1 fresh or frozen salmon steak (1 lb) � cup dry white wine

4 fresh or frozen flounder or sole filets (8 oz each) 2 shallots, thinly sliced

2 tsp lemon juice
1/4 tsp pepper
1/2 cup water
1/2 cup dry white wine
2 shallots, thinly sliced
1/2 tsp salt
1 tsp leaf tarragon
Lobster or Crab Sauce (recipe follows)

����Skin and bone salmon; halve crosswise; cut each half into 4 strips.
����Halve each flounder filet lengthwise; sprinkle with lemon juice and pepper. Place a strip of salmon on each
flounder filet. Roll up, secure with wooden picks.
����Combine water, wine, shallots, and salt in a large skillet. Tie tarragon in a small piece of cheesecloth;
drop into skillet. Stand fish rolls in skillet.
����Heat to boiling; lower heat; cover; simmer for 5 minutes or just until fish loses its translucency, becomes
white and feels firm. Remove fish rolls to a warm platter; keep warm. Cook pan liquid rapidly until reduced to � cup; reserve.
����Prepare Lobster or Crab Sauce; spoon over fish rolls; garnish with fresh dill. Makes 8 servings.
����Lobster or Crab Sauce: Cook 1-1/2 cups heavy cream rapidly in a large saucepan until reduced to 1 cup. Add
reserved fish liquid, 1/4 tsp salt, 1/8 tsp paprika, and 1 can (6.5 oz) drained, boned, and coarsely shredded lobster or crab
(may substitute tuna). Heat, stirring until hot.

13. Salmon Party Log

1 can (lb) salmon
1 pkg (8 oz) cream cheese, softened
1 tsp prepared horseradish
1 tsp lemon juice
1/4 tsp Wright's Liquid Smoke, hickory flavor
2 tsp finely chopped onion
1/4 tsp salt
1/2 cup chopped pecans
3 tbsp chopped parsley

����Drain and flake salmon, removing skin and bones. Combine salmon with remaining 5 ingredients. Combine
1/2 cup chopped pecans and 3 tbsp chopped parsley. Shape salmon mixture in 8" x 2" log. Roll in nut mixture and chill well. Slice
and serve.

14. Salmon Patties with Dill Mayonnaise

1 can (15-1/2 oz) salmon, drained & flaked
1/2 cup dry bread crumbs, divided
1/2 cup chopped green onions
1 egg
2 tbsp oil
Dill Mayonnaise (recipe follows)

����In medium bowl, mix well salmon, 6 tbsp bread crumbs, onions, and egg. Shape into 4 patties. Coat with
remaining 2 tbsp bread crumbs. In skillet, in hot oil, fry patties until golden brown, turning once. Serve with Dill Mayonnaise.
Makes 4 servings.

����Dill Mayonnaise: Mix well 1/4 cup mayonnaise with 1 tbsp snipped dill or 1 tsp dried dill weed and
1 tsp lemon juice. Makes about 1/4 cup. (99 calories per teaspoon)

15. Golden Fish Bake

1 pkg (16 oz) frozen flounder filets, partly thawed
Salt & pepper, to taste
1 egg white
1/4 cup mayonnaise
1 tsp lemon juice
1 tsp prepared mustard
1/2 tsp Worcestershire sauce

����Place fish filets in shallow baking dish. Season with salt & pepper. In small bowl, beat egg white until slightly stiff
peaks form. Fold in remaining ingredients; spread over fish. Bake in preheated 425 degree oven for 18-20 minutes or until fish
flakes easily with fork and top is lightly browned. Makes 4 servings. (180 calories per serving)

16. Hot Grilled Trout

1/4 cup lemon juice

2 tbsp melted butter

2 tbsp vegetable oil

2 tbsp chopped parsley

2 tbsp sesame seeds
1 tbsp hot pepper sauce
1/2 tsp ground ginger
1/2 tsp salt
4 trout filets (1 lb each)

����In shallow dish combine lemon juice, butter, oil, parsley, sesame seeds, hot sauce, ginger, and salt; mix well. Pierce skin of
fish in several places with fork. Roll fish in the juice mixture to coat inside and out. Cover. Refrigerate for 30 minutes to 1 hour,
turning occasionally. Remove fish from marinade; reserve marinade. Place fish on grill, brush fish with reserved marinade.
Cook about 4" from hot coals for 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily
with a fork. If desired, serve with additional hot sauce. Serves 4.

17. Salmon Loaf with Dill Sauce

1 can (7-3/4 oz) pink salmon
1/2 cup mashed potatoes
1 egg, slightly beaten
2 tbsp minced onion
1 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper
Dill Sauce (recipe follows)

����Drain salmon, reserving 2 tbsp liquid for Dill Sauce. In medium bowl, flake salmon. Add remaining ingredients except Dill Sauce;
mix thoroughly. Shape salmon mixture into compact loaf; place in greased, shallow baking dish. Bake in preheated 350 degree oven
for 25 minutes or until firm. Serve with Dill Sauce. Makes 2 servings.

Dill Sauce

1 tbsp butter
1 tbsp flour
1/4 tsp each: dill weed & salt
Dash of paprika
6 tbsp milk
2 tbsp salmon liquid

����In small saucepan, melt butter over low heat. Stir in flour, dill weed, and seasonings; blend thoroughly. Gradually stir
in milk and salmon liquid. Cook and stir for 3-4 minutes or until hot and thickened. Makes � cup.

18. Baked Fish Filets

8 skinless, boneless flounder or sole filets (1-3/4 lbs)
Salt & fresh pepper, to taste
3 tbsp butter
4 tsp finely chopped shallots
1/4 cup dry white wine
1/4 cup whipping cream
1/4 cup fine, fresh bread crumbs
1 tbsp finely chopped parsley

����Preheat oven to 400 degrees. Sprinkle fish filets lightly with salt & pepper. Roll each of the filets compactly. Grease a baking
dish large enough to hold the fish rolls in one 1 layer, using 1 tbsp butter. Sprinkle bottom of dish with salt, pepper, and 3 tsp
shallots. Arrange fish rolls over this bed, seam-side down. Pour wine and whipping cream over fish. Sprinkle fish evenly with
salt, pepper, bread crumbs, parsley, and remaining shallots. Melt the remaining butter and pour over all. Place dish in oven and
bake for 20 minutes or until fish rolls are cooked and crumbs are lightly browned. Makes 4 servings.

19. Rolled Stuffed Fish

����Use 4 fresh fish filets, or thaw 4 frozen fish filets (sole, flounder, or perch) and blot dry. Saute in butter: 1/3 cup
diced celery and 1 tsp minced onion until soft; add 1/4 cup water and 1 cup stuffing crumbs; toss. Place 1/4 cup of stuffing on each
fish filet. Roll up; fasten with tooth picks. Brush each fish roll with melted butter; salt & pepper to taste. Place in greased
baking dish, top each roll with � strip partly-cooked bacon. Add 1 cup scalded milk. Bake, uncovered, in a 500 degree oven for 10-15
minutes. Sauce from baking dish may be served over fish.

20. Salmon Croquettes

1 can (15-1/2 oz) pink salmon, drained

1/2 cup chopped onion
1 tbsp butter
2 eggs, divided
1/8 tsp salt
2 tbsp lemon juice
1 tsp Worcestershire sauce
Dash of hot sauce
1 cup instant mashed potatoes
3/4 cup dried bread crumbs
Oil for deep frying
Egg Sauce (recipe follows)

����Flake salmon and set aside. In small skillet, saute onion in butter just until tender, about 5 minutes. In medium bowl, combine
1 egg, salt, lemon juice, Worcestershire sauce, and hot sauce. Beat until well blended. Stir in potatoes, then salmon until well blended. Refrigerate.
����Shape 1/4 cup salmon mixture into ball. Roll in fine bread crumbs; shape into cones. Beat remaining egg and 1 tbsp water. Dip
salmon cones in egg, then again in bread crumbs.
����Heat oil to 365 degrees on deep-fat thermometer. Cook croquettes, a few at a time, for 2-3 minutes or until golden brown.
Drain on paper towels. Serve with Egg Sauce. Makes 12 croquettes.

Egg Sauce

3 tbsp butter
3 tbsp flour
1/3 tsp salt
Dash of pepper
1/4 tsp dry mustard
1-1/2 cups milk
2 hard-cooked eggs, finely chopped (opt)

����In medium saucepan, melt butter; blend in flour, salt, pepper, and mustard. Add milk. Cook until thick and bubbly, stirring
constantly. Stir in chopped egg. Makes 1-1/2 cups.

21. Tuna-Potato Bake

1 pkg French's crispy-top scalloped potatoes
1 pkg (10 oz) frozen peas & carrots, thawed
1 can (7 oz) tuna, drained
1/4 cup fine dry bread crumbs
1 tbsp grated Parmesan cheese
1 tbsp butter, softened

����Prepare potatoes as directed on package, except use a 2 quart casserole; stir in peas & carrots, and tuna. Bake in 400 degree
oven for 30 minutes; stir. Combine bread crumbs, cheese, and butter; sprinkle over casserole. Return to oven and bake 25-35 minutes
longer, until potatoes are tender. Serves 4-6.

22. Tuna Shortcake

1 can cream of chicken soup
1/4 cup milk
1 can (7 oz) tuna, drained
1 cup cooked peas
1 tbsp chopped pimiento

����In saucepan, combine ingredients. Heat; stir often. Serve over biscuits. Makes about 2-1/2 cups. Serve 4-6.

23. Sesame Fish Sticks

1/3 cup flour
1 tsp each: salt, pepper, & ginger
1 pkg (16 oz) frozen fish filets
1 egg, slightly beaten
1/2 cup (2 oz) sesame seeds 2 tbsp soy sauce (opt) 1 tsp honey (opt)

����Mix flour, salt, pepper, and ginger; coat fish sticks. Dip into egg, then roll in sesame seeds. Place on lightly greased
baking sheet. Bake in preheated 450 degree oven, turning once, for 25 minutes or until crisp and golden. In small bowl, mix soy sauce
and honey until blended. Serve as dipping sauce for fish. Serves 4.

24. Fish in Foil

1 pkg (16 oz) frozen fish filets
2 cloves garlic, minced
1 lemon, peeled, sliced, & grated
2 tsp fresh dill, snipped; or 1/2 tsp dill weed 3 medium carrots, sliced
1/4 tsp dry mustard
2 tsp capers
2 tbsp butter, divided
3 potatoes, peeled & sliced
1/8 tsp salt

����Place fish on greased square of heavy-duty foil. Sprinkle with garlic; arrange lemon slices on top. Sprinkle with dill, mustard,
and capers; dot with 1 tbsp butter. Place potatoes and carrots around fish. Dot with remaining 1 tbsp butter; sprinkle with salt.
Fold foil around fish and vegetables, sealing securely. Place in shallow baking pan. Bake in preheated 375 degree oven for 1 hour. Makes 4 servings.

25. Tuna & Rice Casserole

1/2� cup milk
3/4 cup water
1 can cream of mushroom soup
1 can (7 oz) tuna, drained & flaked
1/2 cup grated cheese
1/4 tsp dry mustard
1-1/2 cups cooked rice
1 pkg frozen green peas, thawed
1/4 cup crushed potato chips
2 tbsp butter, melted

����Blend milk and water into soup in a greased casserole dish. Stir in tuna, cheese, mustard, salt, cooked rice, and peas.
Combine crushed potato chips and butter. Sprinkle over mixture. Bake at 400 degrees for 30 minutes. Serves 4-6.