Baked Fish Fillets

Catfish with Mushroom

Ingredients:

• 6 catfish fillets
• 5 tablespoons butter
• 1/2 cup white wine
• 1/2 spoon oregano
• 2 cups thinly sliced mushrooms
• 2 tablespoons flour
• 1'2 cup milk
• 2 tablespoon lemon Juice
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped parsley
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Method:

 

2. Rub baking dish with 2 tablespoon of the butter.

3. place and arrange the fillets dry in one layer

4. Add wine; scatter mushrooms over fish and sprinkle with, oregano, salt and pepper.

5. Bake in preheated 400° F. oven 10 minute

6. In heavy saucepan add the reaminaing butter and brown flour to golden color

7. Add milk, and whisk it smooth, then add the liquid from the baked fish over the milk fluer mixture.

9. Add the lemon juice over the saucepan mixture and boil it for 5 min.

10. Pour the sauce mixture over the fish and bak 10 min more

10. Sprinkle with cheese and parsley; serve hot.

Casserole

Beef with Turnip

Ingredients:

• 1 pound ground beef
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 tablespoons butter
• 1/2 cup chopped green pepper
• 2 cups chopped turnip
• 1/2 cup white wine
• 1 teaspoon oregano
• 1 cup green pees
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped parsley
• 1/4 cup bread crumbs

Method:

1. In skillet, brown meat in vegetable oil.
2. Add wine, onion, green pepper, turnip, oregano, salt and pepper; cook slowly until well done (about 30 minutes).
3. Fill buttered casserole with the mixture, mixing in parsley and green pees.
4. 4. Top with bread crumbs and bake in preheated 350° F. oven 20 minutes.

Baked Fillets with Herbs

Tilapia / Catfish with Muniere

Ingredients:

• 6 Tilapia or catfish fillets
• 1 egg
• 1 tablespoon olive oil
• 1/2 cup breadcrumb
• 1/4 cup Parmesan cheese
• 1 tablespoon lemon
• 1 tablespoon flour
• 1 teaspoon oregano
• 1 cup Meuniere Sauce

Method:

1. Beat egg and olive oil.

3. Combine breadcrumb, flour, cheese and seasoning; dip fish fillets in beaten egg, then roll in crumb mixture.

4. Pour Meuniere Sauce in shallow baking dish; place fillets in dish, turning once or twice to coat both sides well.

5. Bake in preheated 350° F. oven 40 minutes, or until fish flakes easily.

Crab Cakes

Crabmeat Patties

Ingredients:

• 1 pound lump crabmeat
• l/4 cup butter
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 cup cooked mushrooms
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 1 1/2 cup milk
• 1 cup cream
• 2 egg yolks beaten
• 1 teaspoon lemon Juice
• 1 cup bread crumbs

Method:

1. Melt butter in saucepan with onion and celery; cook until vegetables are golden.

2. Add crabmeat, mushrooms and seasonings; stir in milk and and cook slowly 15 minutes.

3. Add beaten egg yolks, a small amount at a time; cook 10 minutes longer, stirring.

4. Spoon hot mixture into four to six buttered ramekins or form it in hand, sprinkle with lemon juice and cover with buttered bread crumbs.

5. Bake in preheated 450° F. oven a few minutes to brown crumbs.

Shark Fish Marinated on Skewers

Shark Kebab

Ingredients:

• 2 pounds shark, cut into l x l 1/2in cubes
• 2 tablespoon Worcestershire
• 1/2 cup wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon cayenne pepper
• 1/4 cup soy sauce
• 1 tablespoon lemon juice
• 2 clove minced garlic
• 1/4 teaspoon ground ginger
• 3 tablespoon vegetable oil

1. Place fish in glass bowl.

2. Combine remaining ingredients, and pour over fish.

3. Cover and chill for 2 hours, turning occasionally.

4. Reserving marinade, thread fish chunks on skewers.

5. Basting often with marinade, cook over low coals or under a broiler 10 to 15 minutes, or until fish flakes easily

Chicken and Mushroom

• Home
• Appetizer
• Vegetarian
• Beef
• Chicken

Chicken Tomato Sauce and Mushroom

Ingredients:

• 1 broiler-fryer chicken, cut up
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 3 tablespoon flour
• 3 tablespoon butter
• 2 large onions, minced
• 4 cloves garlic, minced
• 4 tablespoon tomato paste
• 2 cups minced celery
• 1 tablespoon oregano
• 1 green pepper, julienne cut
• 1/2 cup green pitted olives
• 2 cups sliced mushroom mushrooms
• 1/2 lemon, sliced
• 1/2 cup shipped Parsley
• 1/2 cup dry shite wine
• 1/2 teaspoon cayenne pepper
• salt and freshly ground pepper

Method:

1. Season chicken well with salt and pepper.

2. Melt vegetable oil in large Dutch oven and brown on all sides. Drain any extra fat left around the chicken.

4. In saucepan, melt butter; add flour and cook until become light brown.

5. Add celery, bell pepper, garlic, onion and reduce the heat and simmer for 10 min.

5. Add tomato paste and chicken broth and mix it constantly till become thick and smooth

7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and simmer 2 hours, or until chicken is tender.

9. During last 30 minutes, add salt, Oregano, cayenne pepper, mushrooms, olives, lemon and parsley.

10. Just before serving, add wine.

11. Serve over pasta or rice.

Meuniere Sauce for Seafood and Fish

Meuniere Sauce

This is sauce is a great ingredients with fish

Ingredients:

• 3/4 cup butter
• 1/2 cup heavy creme
• 2 tablespoons chopped scallion
• 3 tablespoons lemon juice
• 1 tablespoon minced parsley
• 1/4 teaspoon salt
• 1/4 teaspoons white pepper
• pinch cayenne pepper
• dash of Worcestershire sauce

Method:

1. In heavy sauce pan melt the butter, then heavy creme

2. Add all other ingredients and simmer 5 minutes.