Something’s Fishy

by |

Hankering for a seafood delight? Try one of these recipes from the Savoring Sandestin cookbook.

CATFISH PARMESAN

serves 4

Ingredients:
2/3 cup freshly grated Parmesan cheese
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 tsp paprika
1 egg, beaten
1/4 cup milk
2 pounds catfish fillets
1/4 cup butter, melted
1/3 cup sliced almonds

Directions:
Combine the cheese, flour salt, pepper and paprika in a bowl and mix well. Combine the egg and milk in a bowl and whisk to blend.

Dip each catfish fillet in the egg mixture and then in the cheese mixture to coat all sides.

Arrange in a single layer on a greased baking sheet. Drizzle with the butter and sprinkle with the almonds.

Bake at 350 for 35 – 40 minutes.

SALMON PIE

serves 6

Ingredients:
1 cup uncooked rice
1 can red sockeye salmon (15 ounce)
1 small onion, grated
chopped parsley to taste
lemon juice to taste
grated nutmeg to taste
salt and pepper to taste
2 eggs, beaten
butter to taste
grated Parmesan cheese to taste

Directions:
Cook the rice per package directions. Drain the salmon, reserving the liquid. Remove and discard any bones from the fish.

Combine the rice, salmon and reserved liquid in a bowl and mix well. Add the onion, parsley, lemon juice, nutmeg, salt, pepper and mix well. Add the eggs and mix well.

Spoon into a well-buttered  glass pie plate. Dot the top with butter and sprinkle evenly with cheese.

Bake at 350 for 15 minutes.

NEVER-FAIL FISH

serves 4

Ingredients:
4 tilapia fillets (4 to 6 ounces)
1/4 cup chopped onion
4 tsp chopped fresh parsley
1/4 cup chopped celery
1/2 cup chopped tomato
salt and pepper to taste
4 tsp dry white wine
lemon wedges to taste

Directions:
Arrange each fillet on a buttered sheet of foil large enough to completely enclose the fillet.

Combine the onion, parsley, celery and tomato in a bowl and toss to mix. Divide the mixture evenly atop the fillets. Sprinkle with salt and pepper. Pour 1 teaspoon wine over each fillet.

Fold or twist the foil around the ingredients to created sealed packets. Grill over hot coals for 5 minutes per 1/2 inch thickness of fish or until the fish flakes easily with a fork.

Open packets carefully, avoiding steam. Garnish with additional parsley and serve with lemon wedges.

 

 

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