Salted Dried Fish - Recipes - Page 8

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Results 71 - 80 of about 870 for salted dried fish

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71. HERBED OVEN FRIED FISH FILLETS

1. Wash fish and pat dry. Cut into ... mixture of flour, salt, basil and chervil. 2. ... Preparation time: 10 minutes. Baking time: 10 minutes. Serves 4.

72. CHEESY BAKED FISH

Grease bottom of baking dish ... green onion. Season fish with salt, pepper, celery salt and ... minutes. Remove paper and bake another 5 minutes.

73. SEAFOOD SOUP

Saute onion, green pepper, celery, ... basil, bay leaf, salt, pepper and parsley. Heat ... 2 hours. Cut fish into small pieces. Stir in ... fish. Makes 6 servings.

74. ALL YOU CAN EAT - FISH FRY

Clean fish fillets, combine egg, milk and salt. Dip fish in egg ... paper towels. For serving add lemon wedges. (Serves 8 or 4 hungry eaters.)

75. FISH AND RICE CASSEROLE

Rinse rice and cook in boiling salted water until soft but not ... egg slightly. Sprinkle fish fillets with salt and pepper and dip fillets ... pickled beets. Serves 4-5.

76. CREAM OF TOMATO SOUP

Thinly slice onion. Melt butter ... to taste with salt, pepper and herbs. Simmer ... serving. Add flaked fish, shrimp or diced cooked ... 4 to 6 servings.

77. HADDOCK AND SCALLOPED POTATOES

Serves 4. Boil the potatoes in their skins in salted water until tender, but not ... heat. Roll the fish pieces lightly in flour and ... potato layer with salt, pepper, 1/4 teaspoon paprika ... directly from the casserole.

78. BAKED FLOUNDER WITH WINE

Thaw frozen fillets. Skin fillets. ... both sides with salt and pepper. Place fillets in ... minutes or until fish flakes easily when tested with ... with parsley. Serves 6.

79. BAKED FISH PARMESAN

Make breadcrumbs and mix in ... in it. Dip fish in butter, then in crumb ... production because of the butter, cheese and salt, but oh, so good.

80. BAKED FISH WITH SPINACH

In large skillet, saute onions ... tomatoes, parsley dill, salt and pepper. Simmer 10 minutes. Sprinkle fish lightly with salt and lemon ... longer. (Low-cholesterol, fat-controlled recipe).

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