|Treasures of the Smokies|
|by Junior League of Johnson City|
Companion cookbook to Smoky Mountain Magic, this cookbook offers another glimpse of the great food enjoyed in East Tennessee.
1 - 10 of 12 for drum fish
Result Page: 1
Dress and leave fish whole. Place in ... marinate for 12 to 24 hours. Bake at 300 degrees until meat separates from bone. Save juice and serve on mash potatoes.
Cut steaks into ... salt. Pour over fish. Let stand ... 350 degrees approximately 25 to 30 minutes. Good with other types of fish as well. Serves 6 to 8.
Saute garlic in ... or oil. Add fish and saute approximately ... pick up the drippings. If wanted sprinkle bread with Parmesan cheese and chopped parsley.
(Using bones, skin ... and continue cooking fish until almost done. ... minutes more. Add lemon slices and serve. Good with hot fluffy rice. 4 to 5 servings.
Thaw frozen fillets ... 1/4 of the fish. Cover and ... minutes longer. Add shrimp, oysters, and crab meat. Cook another 3 to 5 minutes. Makes 6 to 8 servings.
Make a fish stock from the ... stock and the fish. Bring to a boil. Adjust seasoning. Toast some sliced French bread and rub with garlic. Serve immediately.
Mix all ingredients well, mold or shape on a plate and chill in refrigerator.
Mix first nine ingredients. With a rolling pin, roll out biscuits into a thin plate sized crust. Put about 1/2 to 2/3 cup of the mixture in the crust ...
Preheat oven to ... garlic powder. Dip fish fillets into butter, ... fillets in baking pan. Bake for 25 to 30 minutes or until fish flakes easily with a fork.
After the fire has burnt down on pit, put a tin foil on grill. Put on the seasoned fillets until done. Use your favorite sauce on it.
Result Page: 1
top of page