- 1. BAKED DRUM FISH SURPRISE
- Cut steaks into serving ... and salt. Pour over fish. Let stand 30 ... well. Serves 6 to 8.
Ingredients: 6 (cheese .. juice .. onions .. salt .. steaks ...)
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- 2. BROILED FISH (Drum, Red Fish, Sheephead)
- Dress and leave fish whole. Place in large ... and serve on mash potatoes.
Ingredients: 8 (salt .. seasons ...)
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- 3. BOUILLABAISSE
- Make a fish stock from the bones ... rub with garlic. Serve immediately.
Ingredients: 13 (basil .. leaf .. oil .. peel .. pernod .. saffron ...)
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- 4. CREOLE BOUILLABAISSE
- Thaw frozen fillets and ... approximately 1/4 of the fish. Cover and simmer ... Makes 6 to 8 servings.
Ingredients: 20 (celery .. flour .. juice .. leaf .. oil .. onion ...)
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- 5. REDFISH COURTBOUILLON
- (Using bones, skin and ... heat and continue cooking fish until almost done. Remove ... rice. 4 to 5 servings.
Ingredients: 18 (burgundy .. celery .. garlic .. juice .. leaves ...)
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- 6. FISH SAUTE
- Saute garlic in hot butter or oil. Add fish and saute approximately 3 ... Parmesan cheese and chopped parsley.
Ingredients: 4 (oil ...)
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- 7. BUTTER HERB BAKED FISH
- Preheat oven to 350 ... and garlic powder. Dip fish fillets into butter, then ... flakes easily with a fork.
Ingredients: 8 (cheese .. crackers .. fillets .. leaves .. oregano ...)
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- 8. FISH DIP
- Mix all ingredients well, mold or shape on a plate and chill in refrigerator.
Ingredients: 9 (juice .. sauce .. smoke ...)
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- 9. BAR - BE - QUE FISH
- 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.
Ingredients: 1 (fillets)
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- 10. FISH SALAD TARTS
- 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 ...
Ingredients: 11 (biscuits .. moisture .. mustard .. sugar ...)
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