Recipe: Fish Recipes and Ideas from 389 Ways To Use California Ripe Olives, 1970's

FISH
From the recipe booklet: 389 Ways To Use California Ripe Olives by The California Olive Industry, 1976


216. Slice pitted ripe olives into a hollandaise sauce to go over broiled fish fillets.

217. Fill the center of a whole whitefish, trout, or salmon with a rice and olive stuffing.

218. Accent a tomato sauce with small pitted ripe olives; pour over fish fillets and bake.

219. Add ripe olive wedges to tartar sauce to serve over halibut steak.

220. Thread three pitted ripe olives on a stick of Swiss cheese and place in the center of a fillet of sole. Add a dash of bottled hot pepper sauce, Worcestershire sauce, and a little mustard. Roll up and secure with wooden picks; poach in hot seasoned milk. If you like, thicken the milk with a little cornstarch and serve as a sauce.

221. Sprinkle ripe olive wedges into a lemon-butter sauce as a fish topper.

222. SPAGHETTI MARINA

1 (8 ounce) package spaghetti
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon dried dillweed
Dash salt
1 3/4 cups milk
2 cans (4 1/2 ounces each) shrimp, drained
1/2 cup pitted California ripe olives, sliced
1 tablespoon snipped parsley
1 tablespoon lemon juice

Cook spaghetti according to package directions; drain. In saucepan, melt butter; stir in flour, dill, and salt. Add milk; cook and stir till slightly thickened and bubbly. Add shrimp, olives, parsley, and lemon juice. Heat through. Serve over hot cooked spaghetti. Makes 4 or 5 servings.

223. Highlight Spanish Paella with ripe olives.

224. Skewer pitted ripe olives along with shrimp.

225. Serve Shrimp a la King with pitted ripe olives.

226. Combine shrimp, celery, and pitted ripe olives in wine and gruyere cheese sauce.

227. Accent shrimp creole with ripe olive wedges.

228. Add pitted ripe olives to shrimp curry.

229. Give class to fish sticks with olive-dill sauce.

230. TUNA TETRAZZINI

1/2 cup chopped onion
1 tablespoon butter or margarine
1 can condensed cream of mushroom soup
2/3 cup milk
1/3 cup grated Parmesan cheese
1 (9 1/4 ounce) can tuna, drained
6 ounces noodles, cooked and drained
3/4 cup pitted California ripe olives, chopped
2 tablespoons snipped parsley
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese

Cook onion in butter till tender but not brown. Add soup, milk, and the 1/3 cup cheese; heat and stir. Break tuna in chunks; add tuna, noodles, olives, parsley, and lemon juice to soup mixture. Turn into 2-quart casserole. Sprinkle with remaining cheese and a little paprika. Bake in 375 degree F oven for 30 to 35 minutes. Makes 6 servings.

231. Toss chopped ripe olives into a tuna croquette mixture before shaping.

232. TUNA EN COQUILLE

1 (6 1/2 or 7 ounce) can tuna, drained and flaked
1/2 cup diced celery
1/2 cup slivered almonds, toasted
1/2 cup pitted California ripe olives, chopped
1/2 cup mayonnaise or salad dressing
2 teaspoons lemon juice
1 teaspoon minced onion
1/4 cup crushed corn flakes
1 tablespoon grated Parmesan cheese
1 tablespoon butter or margarine, melted

Combine tuna, celery, almonds, olives, mayonnaise, lemon juice, and onion; toss lightly. Pile mixture into four individual baking shells or baking dishes. Bake in 350 degree F oven for 10 minutes. Combine corn flakes, cheese, and melted butter or margarine; sprinkle over tuna mixture. Bake 10 minutes more. Makes 4 servings.

233. Team ripe olive slices with a creamy cucumber sauce and serve over a salmon loaf.