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
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|