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Fish Fillet - Onion Bake
Submitted by: Cathie
2 pound fresh or frozen fish fillets
2 cups sliced onion
2 tablespoons margarine
1 teaspoon salt
1 cup mayonnaise
1/4 cup grated Parmesean cheese
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon oregano
Thaw frozen fish fillets. Cook onion slowly in margarine until limp, not brown. Spread onion over bottom of shallow, 2 quart baking dish. Cover with fish fillets. Combine remaining ingreadients except oregano, mix well. Spread evenly over fish. Sprinkle with oregano. Bake at 350 degrees for 25 minutes. Serves 6.

Baked Fish in Wine
Submitted by: Cathie
Fish fillet
Butter
Flour
1/4 cup minced onion
1/2 lemon
1/2 cup white wine
Heat oven to 450 degrees. Line shallow pan with foil and heat in oven. Brush hot pan with butter and place fish on hot buttered foil. Dot fish with butter, flour, onions, salt and pepper. Combine lemon juice and wine and pour over fish. Baste frequently during 10 to 15 minute cooking time.

Cajun Swordfish
Submitted by: Cathie
From David Brown, Exec. Chef
The International, Inc. - Bolton, MA
1 1/2 pound swordfish steaks
2 tablespons melted butter
1/2 lemon
Special Blend Mixture:
1 tsp. cayenne pepper
1 tsp. ground white pepper
1 tsp. ground black pepper
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. thyme
1/4 tsp. basil
1 tsp. salt
4 tsps. bread crumbs*
Omit bread crumbs for very hot mixture. Brush swordfish steak with melted butter. Dust in Special Blend spice mixture and drop in very hot cast iron skillet (ungreased). Semi blacken, then repeat on opposite side until cooked. Top with fresh lemon juice.
Note: Please use exhause fan; this procedure can be very smoky.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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