Cincinnati Family Magazine

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October 3, 2022

Something’s Fishy

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


serves 4

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

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.


serves 6

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

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.


serves 4

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

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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