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cajun!
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1992-03-15
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QUICK INDEX TO "Fish" RECIPES
Press "S" for search routine and when prompted for what you
want done, type the recipe number exactly as listed to the left
of title and the hit ENTER key twice.
1* BAKED BASS
2* CATFISH ETOUFFEE
3* BAKED RED FISH WITH TOMATO SAUCE
4* BAKED STUFFED RED SNAPPER
5* SOLE EN PAPILLOTE
6* TUNA SPINACH AU GRATIN
7* FISH COURTBOUILLON
******************************
1*
BAKED BASS
1 (5 lb.) bass or equivalent juice of 1 lemon
1 large onion, chopped 1 cup cooking wine
1 bell pepper, chopped 1/2 cup green onions
1/2 stick margarine and parsley
2 cans tomato sauce dash Tabasco sauce
1 can whole tomatoes salt, pepper, garlic powder
to taste
Sprinkle fish with lemon juice and season well, ahead of
time, preferably overnight. Wilt onions, and bell pepper in
margarine. Add tomato sauce and whole tomatoes and cook over
medium heat for 45 minutes in uncovered pot. Add 2 cups cold
water and seasoning to taste along with dash of Tabasco. Cook
for 25 minutes over medium heat. Add wine and pour mixture
over fish you have placed in a baking dish. Bake in 325
degree oven for 40 minutes. Baste several times. Sprinkle with
parsley and onion tops and serve, garnishing with slices of
lemon. Serves 6.
*************************************
2*
CATFISH ETOUFFEE
5 lb. catfish, cut in 1 large bay leaf
large pieces 2 Tbsp. flour
1 large bell pepper, chopped 1/4 tsp. thyme
1 bunch parsley, chopped 1 tsp salt
1 large bunch green onions, 1 tsp black pepper
chopped, both white and 1/4 tsp. red pepper
green parts 2 slices lemon
3 stalks celery 2 cloves garlic, chopped
1 1/2 cans tomato sauce 3 Tbsp. salad oil
1/4 cup water
Select a black iron pot that you can handle well enough to
shake, as you never stir the fish while it is cooking.
Rub the fish pieces well with salt, red, and black pepper.
Put oil in the unheated pot. Arrange half the fish onto the
bottom. Mix the chopped vegetables and sprinkle half over the
fish. Sprinkle 1 Tbsp. flour over the vegetables and half of
the tomato sauce and then repeat layers. Add thyme, bay leaf,
lemon and 1/4 cup water. Place pot over low flame and cook
slowly for 1 hour or until fish is tender. Shake pot often to
keep mixture from sticking. Never stir as this will break the
fish. When tender, taste for seasoning and add more if
necessary.
******************************
3*
BAKED RED FISH WITH TOMATO SAUCE
1 red fish (4-5 lb.) 1/2 cup bell pepper, chopped
2 onions, chopped 1/2 cup flour
1 can tomato paste 1/2 cup celery, chopped
1 large can tomatoes 1/2 cup cooking oil
1 bunch parsley 1 clove garlic, minced
salt and pepper to taste
Salt and pepper fish and place in baking dish.
Sauce:
Brown flour in oil, add onions, celery, garlic, and bell
peppers. Cook until soft. Add tomatoes and paste, cook
about 20 minutes. Add a little water, if necessary, to
prevent scorching.
Pour sauce over fish in dish. Bake until fish flakes, basting
often. Sprinkle with chopped parsley just prior to serving.
Note: A spicy mustard sauce is included in "CAJUN COOKING FUN"
*****************************************
4*
BAKED STUFFED RED SNAPPER
3 to 6 lb. red snapper 1/8 tsp. sage
6 slices bread (white) 2 Tbsp. chopped tomato
2 Tbsp. butter few drops Tabasco sauce
2 Tbsp. chopped parsley 4 Tbsp. finely minced celery
1/8 tsp. thyme
Basting sauce:
3/4 cup salad oil 1 1/2 tsp.salt
3 Tbsp. melted butter 3 Tbsp. Worstershire sauce
1 1/2 lemons, juiced Tabasco sauce
Saute minced celery in butter over low heat. Add chopped
tomato, Tabasco sauce, parsley, thyme, salt, sage and bread
which was soaked in cold water, then squeezed dry. Blend all in
skillet, then stuff into fish cavity. Skewer opening closed.
Bake, uncovered, in preheated oven set at 350 degrees, basting
often with sauce. Allow about 10 minutes baking time per pound
of fish. A greased sheet of paper or white cloth left under the
snapper will make it easier to transfer to serving platter.
Now back to the basting sauce: Blend butter, lemon juice,
salt, Worstershire sauce and Tabasco sauce, adding oil a little
at a time. Pour over fish before starting baking. Baste often.
*******************************
5*
SOLE EN PAPILLOTE
8 small or 4 large fillets 3 Tbsp. butter
of flounder or sole 3 Tbsp. flour
1/2 lb. cooked, peeled and 1 cup milk
cleaned shrimp 2 Tbsp. sherry
1/4 lb. fresh sliced salt and paprika
mushrooms or 2 cans (3 oz.)
broiled in butter mushrooms
Make cream sauce by melting the butter, blending in the
flour and then adding the milk, sherry and seasonings slowly.
Cook until thickened. Take 4 pieces of aluminum foil (about a
foot square). On each piece put 1/4 of the fish fillets and 1/4
of the shrimp. Discard the liquid and stir the mushrooms
into the sauce. Spoon 1/4 of the sauce over each piece of fish,
fold up the foil and pinch tightly together. Place the 4 bags
on a cookie sheet and bake in a 425 degree oven for 40 minutes.
To serve, place on serving plates and snip through the foil
crisscross. Turn back the foil and enjoy from the silvery dish.
*************************************
6*
TUNA SPINACH AU GRATIN
1 (7 oz.) can tuna, drained 1 Tbsp. lemon juice
and flaked 2 Tbsp. grated Parmesan
1 (10 oz.) frozen chopped 1/4 tsp. salt
spinach, cooked and drained 1/3 cup bread crumbs
dash pepper 1/2 cup mayonnaise
Blend first 7 ingredients and fold in the mayonnaise. Spoon
into individual shells or 9-inch pie plate. Sprinkle with
additional cheese. Bake in 350 degree oven (moderate) for 20
minutes. Serves 4.
*************************************
7*
FISH COURTBOUILLON
3 lbs. catfish steaks 1 clove garlic, minced
1/2 cup salad oil 1 can tomato sauce
2 onions, chopped fine salt, red and black pepper
lemon slices
In medium size Dutch oven, bring oil to medium heat. Add
alternate layers of fish, (sprinkled with salt, black and red
pepper) and onions, garlic, lemon slices and tomato sauce. Do
not add water. Cover and simmer for 1 hour. A small amount of
water may be added toward end of cooking time if necessary
for more gravy. Serves 4.
Serve over mounds of rice. Try a tossed green salad and
French bread.
Note: Another elegant fish delight is called Bouillibasse and
you get those recipes when you order "CAJUN COOKING FUN".
***************************************************************
chapter end