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Kathy's Cookbook
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Fish

Fishing for new recipes for fish? 

Baked Herb Fish

Ingredients:
2 pounds white fish fillets
2 tablespoons olive oil
1/2 tsp. salt
1/2 tsp. marjoram leaves
1/3 tsp. thyme leaves
1/4 tsp. garlic powder
1/8 tsp. pepper
Two bay leaves
1/2 cup chopped onion
1/2 cup of white wine or water with a little herb vinegar
paprika to season
lemon wedges to garnish

Preheat oven to 350 degrees. Wash fish, pat dry and place
in a baking dish. Combine oil with salt and herbs. Drizzle
over fish. Top with bay leaves and onions. Sprinkle with
paprika. Pour wine or water over all. Bake, uncovered, for
20 to 30 minutes or until fish flakes easily with a fork. Serve
with lemon wedges. Makes four servings.
 
 
 
Oven Fried Fish
 
1/4 cup margarine melted
1 1/2 T lemon juice
1/2 tsp sugar
1/4 tsp pepper
1/4 tsp paprika
1/4 tsp basil
1/8 tsp garlic powder
1/2 tsp salt
1 # firm fish fillets (cod or haddock) cut in serving pieces
1/3 cup dry bread crumbs
vegetable oil
Combine butter, lemon juice, sugar and spices.  Dip fish in butter/herb mixture.  Roll in the bread crumbs.  Spread enough oil to lightly coat shallow glass baking dish.  Arrange fish in single layer.  Spoon the remaining margarine/herb mixture over fish.  Bake, uncovered at 450* for 15 minutes, or until fish flakes easily with fork.
Serves 3-4
 
 
SHRIMP SCAMPI WITH PASTA

1 pound pasta
2 cups chicken broth
2 tablespoons garlic
2 tablespoons chopped shallots
4 tablespoons chopped parsley
1 pound peeled, deveined shrimp
freshly ground pepper

Cook pasta according to package directions.  Combine broth,
garlic, shallots, parsley and pepper in a saucepan.  Bring to a
boil and simmer 3 minutes.

Add shrimp to broth.  Simmer 5 minutes or until shrimp turns pink.
Pour mixture over drained, warmed pasta.  Serve immediately.
Makes 4 servings.
 
 
Seasoned Salmon Steaks
 
6 salmon steaks (1 inch thick)
1/2 cup melted margarine
2 tsps seasoned salt
2 tsps Italian seasoning
2 tsps lemon juice
1/2 tsp garlic powder
1/2 tsp grated lemon peel
Dash cayenne pepper
Place salmon on greased broiler rack.  Broil for 8-10 minutes.  Meanwhile, combine the remaining ingredients in a bowl.  Mix well.  Brush some over salmon.  Turn and broil 10 minutes longer or until fish flakes easily.  Baste with remaining butter mixture
Makes 6 servings
 
 
Crunchy Coated Walleye
 
1/3 cup flour
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
2 eggs
2 1/4 pounds walleye, perch or pike fillets
1 1/2 cups mashed potato flakes
1/3 cup vegetable oil
tartar sauce and lemon wedges
In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder.  In another bowl beat the eggs.  Dip both sides of fish in flour mixture and eggs, then coat with potato flakes.  In a skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork.  Serve with tartar sauce and lemon.
Makes 4 servings
 

Garlic Shrimp

Serve this quick entrée over rice or pasta.

Serves 2

3/4 pound Shrimp, large, peeled and de-veined
2 teaspoons Olive oil
1 teaspoon Garlic, minced
1 1/2 Tablespoons Butter
To taste Salt and pepper
2 teaspoons Parsley, chopped

Heat the oil in a skillet. Add the shrimp and cook until
just starting to turn pink. Add the garlic and cook for 30
seconds. Add the butter and stir until melted. Add the
parsley and seasoning. Serve immediately.

 


 

 


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