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.

My version of Pastor Ryan’s Bronzed Sea Bass

I love this recipe. It is so fast and easy to make on a hectic weekday. I use salmon instead of sea bass. Sea bass is way too expensive where I live. What I would pay for 1 pound of sea bass, I could buy 2 pounds of rib eye! Salmon is more affordable and works just as well in this recipe.

Here is a link to the recipe: Bronzed Sea Bass with Lemon Shallot Butter Be sure to follow the recipe EXACTLY as it says and be sure to use your timer and time it EXACTLY as it says. I did not make the sauce in the recipe but I am sure it is good.  I serve the salmon over rice pilaf. Everyone in the family loved it!