You'll enjoy these.........
FISH'N VEGETABLES
1 lb Fish Fillets, (firm) 3 Tbs Sherry 1 Tbs Vegetable oil 1 Tbs Lemon juice 1 cup Onions (sliced)
1 tsp Salt 3 cup Zucchini (sliced) 1/2 tsp Basil 1 cup Green Pepper (sliced) 1/4 tsp Black Pepper
3/4 cup Tomatoes (chopped) 1 dsh Hot Pepper Sauce
In 10 to 12 inch covered sauce pan, saute onion, zucchini, green pepper and tomato in oil, until crisp-
tender. Next combine, sherry, lemon juice, salt, basil, pepper, and pepper sauce, to vegetables and
blend. Add fish; cover and cook till fish flakes. Serve over rice.
For fillet, use firm-fleshed, cut into serving-sized pieces.
===============================================================
FISH IN TOMATO GRAVY
1 ea Onion, large, minced 1 tsp Sugar 2 ea Celery rib, minced 2 cup Tomatoes, chopped 3 Tbs
each, Butter/Olive oil 2 ea Garlic cloves, chopped 1 lb Fish 1 Tbs Parsley, chopped 1 x
Salt/pepper to taste
In 10 to12 inch sauce pan, saute onion and celery in oil until tender. Add garlic, parsley,
tomatoes, and sugar. Bring to a boil, cover, and reduce to low heat. Cook about 1 hour, to reduce
fluid. Salt and pepper to taste.
Add fish; cover and cook until thick, and or fish flakes. Small amounts of water may be added to
sauce as needed during cooking. Serve over rice. On Fri, 27 Feb 2004 17:42:45 -0600, "jmcquown"
<
[email protected]> wrote:
>zxcvbob wrote:
>> I bought a 10 pound box of frozen pollock fillets on sale for $10. What are some good things to
>> do with it, besides rolling it in cornmeal and frying?
>>
>> I don't expect it to be like fresh-never-frozen swordfish or trout.
>>
>> I'll probably add some of it to potato soup to make chowder.
>>
>> Fish tacos?
>>
>> Thanks, regards, Bob
>
>Bob, my mother used to buy frozen pollock all the time when I was a teen. It's a fairly mild-
>tasting white fish, much like cod. You can bake it using any of a myriad of recipes you might find
>for cod or other white fish. IIRC I've used these fillets in a manner similar to this (note: I
>tend to "wing-it"): blend some breadcrumbs or cornflake crumbs with a little melted butter, finely
>chopped parsley, finely minced garlic (or just a dash of garlic powder), pepper. Place about four
>fillets in a baking dish. Pour a little bit of milk around the fillets (I find this works better
>than water and you don't want to "fry" the fish so leave out oil or cooking spray). Sprinkle the
>fillets lightly with some finely shredded cheese. Top with the crumb mixture. Bake at 350F 10
>minutes, just long enough for the fillets to be tender. Turn on the broiler for a couple of
>minutes to lightly brown the crumb-topping. Use a wide spatula to remove the fillets to a platter
>or your plates.
>
>If you'd like to pan-fry it but prefer not to use cornmeal as a breading you might try a
>traditional beer batter instead.
>
>Jill
