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November 10, 2004

Spicy Honey Mustard Tilapia

8 tilapia fillets
1/2 cup of mustard
1/4 cup honey
1 teaspoon bronze seafood seasoning
1 teaspoon dill
1 tablespoon olive oil
1/4 teaspoon balsamic vinegar
dash of the following:
creole seasoning
salt
pepper
poppy seed
1/2 cup of melted butter

Mix all the seasonings, balsamic vinegar, olive oil, mustard, and honey together in a bowl. Then take your butter and pour it into a baking dish large enough for 8 fillets. Place your fish into baking dish, then spoon over your honey mustard mixture. Bake at 375 F for about 30 mins.

Crab Rangoons

1 package of cream cheese, softened
about 3/4 to 1 cup of imitation or real crab meat, diced/flaked
2 green onions, chopped fine
dash of pepper (white pepper would probably be good but we used black)
about 2 tablespoons sugar
Wonton/Egg Roll wrappers

Whip up the cream cheese so its fluffy. Add the crab, green onions, pepper, and sugar. Mix well. Now fold your egg roll or wonton wrappers as usual, adding in the about a tablespoon or two of the cream cheese mixture. Fry in hot oil for about 5 minutes or until wrapper is browned.

Tilapia Parmesan

6 tilapia filets
1⁄4 cup Parmesan cheese,grated
6 garlic cloves,minced and roasted
2 tablespoons fresh parsley flakes
2 tablespoons fresh bread crumbs
1 tablespoon olive oil
2 tablespoons butter

Mix Parmesan cheese,garlic,parsley,and bread crumbs;set aside.
Heat large saut? pan and add olive oil and butter.Season filets with salt
and pepper.Saut? filets 2 to 3 minutes per side until almost done.Sprinkle
cheese mixture on filets and saut? for an additional 1 to 2 minutes on each
side.

March 3, 2005

Grilled Shark

1 tablespoon sherry
4 or 5 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon dried rosemary (1/2 teaspoon if fresh)
1/2 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon minced garlic
1/4 teaspooon blackend steak seasoning (optional)
1/8 teaspoon dill
2 Shark steaks, close to an inch thick

Combine first 9 ingredients in a jar. Shake well. This is best if prepared much earlier than when you are ready to cook the shark to allow the ingredients to blend thier flavors. Pour half the mixture with the shark steaks in a bowl and let marinate for about 20 minutes turning once or twice. Then place on the grill and cover and cook until meat begins to flake off. You can pour remaining mixture over shark while cooking.

May 16, 2005

Cheesy Fish & Bacon Bake

abt 1 1/2lbs Catfish (or other)
1/2 cup cornmeal
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 or so slices UNCOOKED bacon
1 cup cheddar cheese

Rinse fish in cold water and pat dry.
Combine cornmeal salt & pepper in bowl. Dredge fish into cornmeal mixture. Place in greased pan. Place bacon on top. Bake uncovered at 425 for 20 minutes. Remove from oven. Broil 5 inches from heating element for 4 minutes. Then add cheese and put back in oven after turning it off and let the heat of the oven melt the cheese a little.

January 7, 2010

Shrimp Stuffed Bell Peppers

stfd-bell-ppr.jpg

I became inspired when I ran across a recipe in the "New Southern Cook Book" of 1906 called Crabs or Shrimp Baked in Bell Pepper. However, the set of seasonings just isn't what would go well for our family. Plus stuffed peppers just have to have rice! So I put a little this and that and came up with the following recipe:

5 bell peppers, whole
1 bell pepper, diced
1 small onion, diced
2 small stalks celery, diced
1 tablespoon garlic, minced
1 2/3 cups rice, cooked
1/4th cup +2 tablespoons breadcrumbs
1 tablespoon Parmesan Cheese
1 lb shrimp, cleaned
2 tablespoons chicken broth
about 3 tablespoons butter
Creole Seasoning
Tabasco
Italian Seasoning
Salt & Pepper

Take 5 bell peppers and cut the tops off and remove seeds from inside. Place in casserole dish and set aside. In about 1 or 2 tablespoons butter saute bell pepper, onions, celery, and garlic until tender. Remove veggies from skillet and into a large bowl. Now add shrimp to skillet with about 1 tablespoon butter and sprinkle a dash of creole seasoning and Tabasco sauce. Saute until just done. Cut shrimp into smaller pieces. Now add shrimp and remaining butter, if any, into bowl with veggies. To this add 5 tablespoons of breadcrumbs, all of the rice, Parmesan cheese, creole seasoning {about 1/2 - 1 teaspoon for mild}, a couple dashes of Italian Seasoning and salt and pepper to taste. Next, add about two tablespoons of chicken broth to the mixture. Mix well. Then stuff the five peppers. Sprinkle 1 tablespoon breadcrumbs over the top. In addition you could also sprinkle with Parmesan Cheese if desired. Cook in oven at 350 for about 20 - 25 minutes, or until bell peppers are tender to your liking.

Note: I cooked mine for 35 minutes and they still came out a little firm for my tastes, so I think next time I will set them in salted boiling water for about 10 minutes before stuffing them and placing them in the oven. I also think crab would have been a nice addition if I had had any.

Here is the original recipe if your interested - Crabs or Shrimp Baked in Bell Pepper - Use one dozen bell peppers, one quart of picked shrimps, one teacupful of grated breadcrumbs, two tablespoonfuls of butter, one teaspoonful of mixed mustard, one-fourth teaspoonful of pepper, one-eighth teaspoonful of celery seed, one egg, salt, grating of nutmeg. Cut the stem end from the peppers; cut out the seed and veins; soak the peppers half hour in cold water. Cream the butter; add the egg and seasonings; next add the crumbs. Mix these ingredients well and add to the shrimps. Drain the peppers, stuff with the mixture, arrange in a pan open side up. Cook twenty minutes in a hot oven. Crabs may be prepared the same way. Serve as a fish course at dinner.--Miss Parloa

Enjoy the old fashioned way of things? Interested in the Victorian era? If so have a browse around our other site A Victorian Passage. Updated Regularly!

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