Saucy Fish Bake


This is another old recipe that I have used for years.  Having a fisherman in the family has caused me to collect lots of fish recipes.  I am not sure where I got this recipe from.  The whole family loves this recipe and it is quick and easy.

1 package (16 oz) fish fillets
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 package (1 1/8 oz.) Hollandaise sauce mix
1 can (16 oz) whole green beans or 1 can asparagus
1 can (2.8 oz) French fried onions
Thaw fillets.  Sprinkle both sides with salt and pepper.  Put in ungreased 11x7x1.5 inch pan leaving a space in center.  Dot with butter.  Cook uncovered 15 minutes at 375 degrees.  Prepare sauce mix as directed on package.  Remove fish from oven.  Place beans or asparagus in center.  Pour hollandaise sauce over vegetables; sprinkle with paprika.  Sprinkle onions over fish.  Cook until fish flakes easily; about 5-7 minutes.
Serves 4

Fried Crappie and Fried Okra


I don’t know what it is but fried fish tastes so good along with fried okra.  My recipe for fried okra is here.  Throw in some corn on the cob and you have got yourself a delicious meal!

Next buy some of this wonderful stuff and coat your fish in it.  Fry your fish up in a skillet with some vegetable oil in it and you have a really good meal!

Fish Vera Cruz


This was the Fish Vera Cruz that I had in Cozumel.  I prefer the dish not to be swimming in juice but this was.  I guess they cooked it this way so the fish wouldn’t dry out.  Here is a recipe for Fish Vera Cruz without all the juice.

4 red snapper fillets (6 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine or chicken stock
2 large tomatoes, seeded and chopped
1 medium onion, chopped
1/3 cup pitted green olives, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons capers, drained
2 garlic cloves, minced
2 tablespoons olive oil
Hot cooked couscous and chopped fresh cilantro, optional

Sprinkle fillets with salt and pepper. Place in a greased 13×9 inch baking dish. Drizzle with wine. Top with the tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil.

Bake at 375 for 35-40 minutes or until fish flakes easily with fork. If desired, serve with couscous and sprinkle with cilantro.

Easy Overnight Tuna Casserole

2 cups rainbow rotini, uncooked
2 cup frozen mixed veggies
2 cans soup, (cream of anything)
1 cup cheddar cheese, shredded
1 cup milk
1 can solid white tuna, water pack and flaked
2 tablespoons butter
1/2 cup bread crumbs, unseasoned and dry

In 2 quart casserole, combine all ingredients except butter and bread crumbs. Cover and refrigerate 12 hours or overnight. In small mixing bowl, microwave butter on Hi for 30 seconds until melted. Add bread crumbs and toss to coat. Set aside. Microwave casserole at HI covered for 12-15 minutes or until mixture is hot, stirring three times. Sprinkle with bread crumbs. Microwave at Hi uncovered for 2 minutes or until not. Note: Can bake in oven at 350 degrees. Sprinkle with breadcrumbs. Bake uncovered 55 minutes to 1 hour and 10 minutes or until not and bubbly.

Slow Cooker Shrimp Creole

1 1/2 cups chopped onion
1 1/4 cups chopped celery
1 clove garlic, minced
3/4 cup diced green pepper
1 (28 oz) can whole tomatoes
1 (8 oz) can tomato sauce
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1 teaspoon paprika
1 bay leaf
4-6 drops Tabasco sauce
1 pound fresh shrimp, shelled and deveined Or 1 pound package frozen shelled shrimp

Combine all ingredients except shrimp in slow cooker and stir to blend well. Cover and cook on Low 7 to 9 hours. (High 3-4 hours) During last hour turn slow cooker to High and add shrimp. Cook 1 hour or until shrimp turn pink.

Shrimp Gumbo

This was a recipe I cooked frequently when we lived on the coast.

3 1/2 cups canned tomatoes
2 cups tomato juice
4 cups water
10 bay leaves
salt and pepper
2 tablespoons Worcestershire sauce
2 pounds fresh okra, sliced
3 strips bacon
3 tablespoons flour
1 large onion, minced
1 clove garlic, minced
2 cups cooked shrimp
1 tablespoon gumbo file (optional)
2 cups hot boiled rice

Combine the tomatoes, tomato juice, water, seasonings and okra in a Dutch oven. Fry the bacon crisp, chop it and lay it aside. Add the flour to the bacon fat in the pan, make a thick paste and simmer until brown. Add the garlic and onion to this, fry until light brown and combine with the tomato mixture. Add the shrimp. Simmer for about 1 hour and 20 minutes. Add the file and serve on mounds of hot boiled rice in deep soup dishes.

North Carolina Shrimp Saute

1/4 cup butter
1 pound raw shrimp, peeled and deveined
1/2 pound fresh mushrooms, sliced
1 small green pepper, chopped
3 garlic cloves, minced
8 oz. linguine or spaghetti
1/2 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley
Lemon slices

In skillet, melt butter over medium heat. Add shrimp, mushrooms, green pepper and garlic. Saute until shrimp turns pink about 3-5 minutes. Meanwhile cook pasta according to package directions; drain and place on a large serving platter. Top with shrimp mixture. Sprinkle with cheese, salt and pepper and parsley. Toss well; garnish with lemon. Serve immediately.

Hot and Sour Soup with Shrimp


I love a good bowl of soup.  I don’t know what it is about soup but it is so satisfying and better yet, it is low in calories!  Just can’t beat a combination like that.  This soup is so easy to put together and it is family approved!  However, there is a word of caution here, if you have people in your family with sensitive mouths then this soup may be too hot for them.  If you are a seasoned Texan like I am, then you will enjoy the hotness that this soup brings to your senses.

This recipe will serve 4 people.

3 cups fat free, less sodium chicken broth
1/2 cup of presliced mushrooms
1 tablespoon of low sodium soy sauce
1 (8 oz) can of sliced bamboo shoots, drained
2 1/2 tablespoons fresh lemon juice
1 teaspoon white pepper (yes, you read that right!)
1 1/2 pounds medium shrimp, peeled and deveined
8 oz. reduced fat firm tofu, drained and cut into 1 inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1/4 teaspoon chili oil
2 tablespoons chopped green onion

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.

Shrimp Masala

This is a wonderful quick dish to cook up on a weekday.
Serves 4-6 people
4 garlic cloves
1 piece (2 inches) fresh ginger, chopped
1/3 cup water
1 bag (16 oz) frozen large shrimp, thawed, peeled, and deveined (tails left intact, optional)
Coarse salt
3-4 tablespoons safflower oil
1 pound okra (partially thawed, if frozen), sliced 3/4 inch think
1 large shallot, thinly sliced lengthwise
1 small fresh green chile, such as serrano, finely chopped
1 tablespoon garam masala
1 1/4 cups light coconut milk

Pulse garlic, ginger, and water into a paste in a blander. Season shrimp with salt. Heat a medium skillet over medium-high heat. Add 1 tablespoon oil. Cook shrimp, about 2 minutes per side; transfer to a plate. Reduce heat to medium. Add 2 tablespoons oil to skillet. Working in batches, cook okra for 2-3 minutes; transfer to a plate. Add 1 tablespoon oil to skillet if needed. Cook shallot and chile for 1 minute. Add garlic paste and garam masala. Cook, stirring for 30 seconds. Stir in coconut milk. Bring to a boil. Reduce heat, and simmer for 1 minute. Return shrimp to skillet; cook for 1 minute. Add okra; cook for 1 minute. Season with salt.

Pulse 3/4 cup shredded unsweetened coconut, 3/4 cup fresh cilantro, 1 small seeded fresh green chile (such as serrano), and 1/2 cup light coconut milk or water in a food processor to desired consistency. Squeeze 1/2 lime over chutney. Makes 1 cup