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Oven Fish and Chips
2 tablespoons olive or vegetable oil
1/4 teaspoon pepper
4 medium baking potatoes (1 lb.), peeled
Fish:
1/3 cup all-purpose flour
1/4 teaspoon pepper
egg substitute equivalent to 1 egg
2 tablespoons water
2/3 cup crushed cornflakes
1 tablespoon grated parmesan cheese
1/8 teaspoon cayenne pepper
1 pound of flounder fillets, fresh or thawed
tarter sauce
In a medium bowl, combine oil and pepper. Cut potatoes lengthwise into
1/2 in. strips. Add to oil mixture; toss to coat. Place on a 15 in. x
10 in. x 1in. Baking pan that has been coated with nonstick cooking spray.
Bake, uncovered at 425 degrees for 25-30 minutes or until golden brown
and crisp. Meanwhile, combine flour and pepper in a shallow dish. In a
second dish, beat egg substitute and water. In a third dish, combine cornflakes,
cheese and cayenne. Dredge fish in flour, then dip in egg mixture and
coat with crumb mixture. Place on baking sheet that has been coated with
nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until
fish flakes easily with a fork. Serve with chips and tarter sauce if desired.
Recipe by Janice Mitchell of Aurora Colorado ^
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Salsa Tuna Salad
1/2 cup plain nonfat yogurt
1/4 cup salsa
1/4 teaspoon pepper
12 ounces of cooked and flaked tuna
1 cup of corn
1 cup chopped green pepper
lettuce leaves, optional
In a bowl, combine yogurt, salsa and pepper; mix well. Add tuna, corn,
and green pepper; toss to coat. Serve a lettuse-lined bowl if desired.
Yield 6 servings.
Recipe by Jennifer Harris out of Skellytown, Texas ^
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Shrimp Marinara
1 can (14-1/2 ounces) Italian Diced Tomatoes, un drained
1 can (6 ounces) tomato paste
1/2 to 1 cup water
2 garlic cloves minced
2 tablespoons minced fresh parsley
1 teaspoon salt, optional
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound fresh or frozen shrimp, cooked, peeled and deveined
1 pound spaghetti, cooked and drained
shredded parmesan cheese, optional
In a slow cooker, combine the first nine ingredients. Cover and cook on
low for 3-4 hours. Stir in shrimp. Cover and cook 20 minutes longer or
just until shrimp are heated through. Serve over spaghetti. Garnish with
Parmesan cheese if desired. 6 servings.
Recipe by Sue Mackey in Galesburg, Illinois ^
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Seafood Fettuccine
3/4 pound fish or frozen shrimp, cooked, peeled and deveined
1 can (4 ounces) mushroom, stems and pieces, drained
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine
1 package (8 ounces) fettuccine, cooked and drained
1/2 cup grated parmesan cheese
1/2 cup milk
1/2 cup sour cream
minced fresh parsley, optional
In a large saucepan, sauté shrimp, mushrooms, garlic powder, salt
and pepper in butter for 3-5 minutes. Stir in fettuccine, parmesan cheese,
milk and sour cream. Cook over medium heat for 3-5 minutes or until heated
through (do not boil). Garnish with parsley if desired.
4 servings
Recipe by Kim Jorgeson ^ Back to Top ^
Catch-of-the-day Fish
1 package (5 ounces) cheesy scalloped potatoes with skins
4 fresh or frozen fish fillets (about 1 pound), thawed
16 lime wedges
2 lemon slices, halved
4 ripe olive slices
8 pimento pieces
Prepare scalloped potatoes, following the package directions for stovetop
method. Place fish in an un greased 13 in. x 9 in. x 2 in. baking dish.
Using tongs, arrange potatoes on fish to look like scales (see photo).
Cover and bake at 450 degrees for 8-10 minutes or until the fish flakes
easily with a fork. Carefully transfer to serving plates. Garnish with
lime for tails and fins, lemons for heads, olives for eyes, and pimientos
for eyes and mouth. 4 servings.
Recipe by Kitchen Crew at Quick Cooking
^ Back to Top ^
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