Here are a couple more that are good.
* Exported from MasterCook *
Cajun-Seasoned Catfish
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
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1 lb catfish
1/4 cup butter or margarine -- melted
1/4 tsp cayenne
1/4 tsp dried thyme leaves
1/4 tsp dried basil leaves
1/8 tsp garlic powder
Heat oven to 450degrees. If fish fillets are large, cut into 4 serving pieces. Place fish in ungreased square pan, 9x9x2". Mix remaining ingred.; drizzle over fish. Bake uncovered, 25-30 min. until fish flakes easily with a fork.
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* Exported from MasterCook *
Patsy's Baked Redfish or Snapper
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
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4 5 lbs redfish or snapper -- skinned and filleted
1/2 cup oil
1/2 cup flour
2 medium onion -- chopped
1 clove garlic -- minced
1/2 cup celery -- chopped
1/2 cup green pepper -- chopped
1 (8oz) can tomato sauce
1 can tonatoes
1/4 cup parsley -- chopped
1 bay leaf
1/2 teaspoon allspice
pinch basil
2 sprigs saffron
1 cup water
1 cup red wine (Burgandy)
salt and pepper
Make a med-dark roux with oil and flour. Add onion, green pepper, celery, and garlic. Saute until tender. Add tomato sauce, tomatoes, parsley and other seasoning. Salt and pepper to taste. Simmer slowly for 0-35 min. (At this point you may freeze for later use.) Add 1 cup water slowly and cook down to thick gravy. Add wine and more water (if needed) to make sauce med. thick. Rub fish with lemon, salt and pepper lightly. Place fish in large baking dish. Pour sauce over fish and bake 40-50 min. in preheated 350 degree oven or until flaky.
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Serving Ideas : Serve with hot cooked rice.
NOTES : To heat frozen sauce-add 1 cup water and proceed as before.
* Exported from MasterCook *
Glazed Teriyaki Salmon
Recipe By : Southern Living
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
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1/3 cup orange juice
1/3 cup soy sauce
1/4 cup dry white wine
2 tablespoons oil
1 tablespoon grated ginger root
1 teaspoon dry mustard
1 teaspoon lemon juice
pinch sugar
1 clove garlic -- minced
1/2 teaspoon fresh ground pepper
4 (4-6oz) salmon fillet
Combine first 10 ingred. in a shallow dish oe large zip-top plastic bag; add salmon fillets. Cover or seal, and chill 30 min., turning once. Remove fillets from marinade, reserve marinade. Place fillets in a 13x9x2" pan. Bake at 450 degrees for 10 min. or until flakes easily with a fork. Remove from oven; keep warm. Bring reserved marinade to a boil in a small saucepan; cook, stirring often, 6-8 min. or until reduced by half. Pour over fish.
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