Fish Recipes



CATFISH RECIPES

ORIENTAL GRILLED CATFISH

1 pound catfish fillets ¼ teaspoon red pepper flakes (or to taste)
2 teaspoons soy sauce (reduced sodium soy may be substituted)
3 tablespoons dry white wine


Make a marinade by mixing soy sauce, red pepper flakes and wine together. Marinate catfish for 30 minutes or more in the refrigerator.

Grill catfish over hot coals or broil in oven approximately 5-7 minutes depending on thickness of fish. Baste with marinade, if necessary. Serves 4.

CATFISH CHOWDER

1 pound catfish fillets, cut into chunks
¼ teaspoon tarragon
½ teaspoon celery salt
2 slices bacon, chopped
2 teaspoons parsley flakes
1 cup chopped onion
½ teaspoon oregano
1 can sliced potatoes, drained
¼ teaspoon salt
pepper to taste
1 can cooking tomatoes, chopped
1 teaspoon seafood seasoning
2 cups water
2 teaspoons thyme
1 can corn, drained


In a large pot, fry bacon until crisp; add onion and cook until tender. Add potatoes, tomatoes and 2 cups water. Cover; simmer until potatoes are tender. Add corn and seasonings. Cook slowly and adjust seasonings, if necessary. Add catfish 5-10 minutes before serving and simmer. Serves 4.

BROILED CATFISH FILLETS

1 pound catfish fillets
4 teaspoons Parmesan cheese
4 teaspoons margarine (soft spread type)
2 teaspoons lemon pepper seasoning
4 teaspoons fresh lemon juice


Place fillets on top of aluminum foil on a baking pan. Spread margarine evenly over each fillet. Sprinkle with lemon juice, lemon pepper seasoning and Parmesan cheese. Broil for 5 to 10 minutes depending on the thickness of the fillet. Fish is done when it flakes easily with a fork. Serves 4.

OVEN-FRIED CATFISH

1 pound catfish fillets
¼ teaspoon dry mustard
2 tablespoons oil
¼ teaspoon thyme
2 tablespoons white wine vinegar
1/8 teaspoon salt
1 cup plain bread crumbs


Heat oven to 450°F. Mix together oil, white wine vinegar and seasonings. Dip fillets in mixture and dredge through breadcrumbs. Bake fish until it flakes easily when tested with a fork (or 10 minutes per inch of thickness of fish).
Serves 4.

SPICY PAN-FRIED CATFISH

1 pound catfish fillets
¼ teaspoon onion powder
½ cup yellow cornmeal
1 teaspoon paprika
1 cup milk
½ teaspoon salt
2 tablespoons peanut oil (or vegetable oil), enough to coat the bottom of skillet
½ teaspoon celery salt
½ teaspoon pepper
¼ teaspoon dry mustard


Combine cornmeal and seasonings. Dip fish fillets in milk, and then roll in seasoned cornmeal. Place fillets in a single layer in hot oil in a skillet. Fry on moderate high heat for 3 to 5 minutes, or until light brown. Turn carefully and continue cooking another 3 to 5 minutes or until fish are golden and flakes easily when tested with a fork. Drain on absorbent paper towels. Serves 4.

MARYLAND STYLE BREADED CATFISH

1 pound catfish fillets
2 tablespoons seafood seasoning
2 tablespoons flour
2 tablespoons plain breadcrumbs
2 tablespoons oil


Mix together flour, breadcrumbs and seafood seasoning. Dredge catfish fillets in flour mixture. Heat oil in electric skillet at 300°F or in frying pan on medium-high heat. Brown catfish for 2 minutes on each side (just to brown breadcrumbs). Remove from heat. Drain excess oil on paper towels. Place in baking dish or pan and bake at 450°F for 7 to 9 minutes, or until fish turns milky white.
Serves 4.

DILLY CATFISH

1 pound catfish fillets
Mayonnaise (or mayonnaise substitute)
dill


Spread a thin layer of mayonnaise on both sides of catfish fillets. Place in baking dish or lined baking pan. Sprinkle dill on the top side of the fillet. Bake at 450°F for 10 minutes for each inch of thickness of fillet. Serves 4.

CREOLE GRILLED CATFISH FILLETS

4 4-ounce catfish fillets
2 tablespoons margarine, melted
2 teaspoons garlic powder
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
2 medium bell peppers cut into strips
4 teaspoons Creole seasoning
¼ cup lemon juice
2 medium onions, sliced thin


Sauté bell pepper strips and sliced onions in a small amount of margarine or oil, until limp. Mix together garlic powder, cayenne pepper, Creole seasoning, margarine, lemon juice, and Worcestershire sauce. Brush fillets with the sauce. Place seasoned fillets over medium-hot fire and place sautéed bell pepper strips and onion slices on top of fillets. Cook the fish 10 minutes, depending on thickness of fillets. Fish is done when it flakes easily with a fork.
Makes 4 servings.

CATFISH CAPER

1 pound catfish fillets
country-style Dijon mustard
capers


Evenly spread country-style Dijon mustard on both sides of catfish fillets. Place fillets in baking dish or on lined baking pan. Sprinkle capers on the top side of fillets. Bake at 450°F for 10 minutes per inch of thickness of fillets. Serves 4.

ITALIAN STYLE BREADED CATFISH

1 pound catfish fillets
¼ teaspoon oregano
½ teaspoon garlic powder
2 tablespoons flour
½ teaspoon onion power
2 tablespoons breadcrumbs
2 tablespoons oil
¼ teaspoon coarse black pepper


Mix together dry ingredients. Dredge catfish fillets in flour mixture. Heat oil in electric skillet at 300°F or in frying pan on medium-high heat.

Brown catfish for 2 minutes on each side (just to brown breadcrumbs). Remove from heat. Drain excess oil on paper towels. Place in baking dish or pan and bake at 450°F for 7 to 9 minutes, or until fish turns milky white.
Serves 4.

CATFISH MUSTARTAR

1 pound catfish fillets
2 tablespoons tartar sauce
2 tablespoons
mustard salt to taste


Place fillets on aluminum foil or baking pan. Mix together mustard and tartar sauce. Spread evenly on catfish fillets. Sprinkle with salt, to taste. Broil fish 5 to 10 minutes, depending on the thickness of the fillets. Fish is done when it flakes easily with a fork. Serves 4.

BLUEFISH RECIPES

MARYLAND CHARCOAL GRILLED BLUEFISH

2 pounds fillets or steaks or 3 pounds dressed bluefish
¾ to 1 cup basting sauce (your own favorite or Spicy Marinade)
1 charcoal grill, any type
30 to 36 charcoal briquettes
1 basting brush
1 hinged wire hand grill, well-greased


Make fire with charcoal briquettes. When coals are white hot, spread evenly over bottom of grill.

Wash and dry fish. Cut fish into serving-size portions and place in well-greased, hinged wire hand grill. Baste fish with sauce and place, skin side down, about 4 inches from moderately hot coals. Cook, baste, and turn fish as follows: fillets or steaks: cook 5 minutes, baste, turn; cook 5 minutes, baste, turn; cook until done, about 15 minutes. Dressed: cook 8 minutes, baste, turn; cook 8 minutes, baste, turn; cook until done, about 20 to 25 minutes. Fish is done when flesh flakes easily when tested with a fork.

NOTE:
If fire flames up, remove fish from coals until flames die down, as fire will dry and toughen fish.

Cooking times are approximate: Every fire behaves in a different way, depending on the type of equipment used, wind, air temperature, humidity and fuel. Therefore the cooking times are a guide only.

If seafood becomes dry, baste more frequently.

HOT & SPICY BLUEFISH BASTING SAUCE

½ cup honey
2 teaspoons liquid hot pepper sauce
½ cup prepared mustard
½ cup cider vinegar
1 teaspoon salt
¼ cup Worcestershire sauce
1 teaspoon cornstarch or arrowroot
1 tablespoon parsley flakes


Blend honey and mustard in saucepan over low heat. Stir in vinegar, Worcestershire sauce, parsley flakes, hot pepper sauce and salt. Add cornstarch or arrowroot and cook, stirring, over medium heat until mixture comes to a boil and thickens.
Makes about 1½ cups sauce.

MARYLAND BASIC SMOKED BLUEFISH

2 pounds fillets or steak or 3 pounds dressed bluefish
1 cup salt
1 gallon water
24-30 charcoal briquettes
1 charcoal grill with cover or hood
¼ cup salad oil
1 basting brush
1 pound hardwood chips (hickory or other) (available at most hardware stores)
1 oven thermometer
2 quarts water


Soak hardwood chips in 2 quarts water for several hours. Dissolve salt in 1 gallon water to make brine. Marinate fish in brine 30 minutes.

Make fire with charcoal briquettes. When coals burn down to a low, even heat, spread evenly over bottom of grill: cover with 1/3 of wet chips.

Drain and dry fish. Baste grill well with oil. Place fish on grill, skin-side down, about 4 to 6 inches from heat. Insert oven thermometer along center back of grill. Liberally baste top of fish with oil, close grill cover and smoke fish as follows: fillets or steaks: about 30 minutes at 250°F; 1 hour and 30 minutes at 150° - 175°F. Dressed: about 30 minutes at 250°F; 2 hours at 150° - 175°F.
Makes 6 servings.

TIPS:
Do not let fish dry out; baste frequently with oil while smoking.

Do not let fire flame up. Keep coals well covered with wet chips while cooking to maintain low temperature.

SPICY MARINADE

¼ cup margarine or butter
¼ teaspoon lemon and pepper seasoning
½ cup dry white wine or water
¼ teaspoon seafood seasoning
½ teaspoon prepared mustard
1/8 teaspoon tarragon
1/8 teaspoon rosemary
½ teaspoon salt


Melt margarine or butter in a small pan. Add rest of ingredients and cook over low heat until seasonings are blended and mixture is warm.
Makes about ¾ cup marinade.

SEASIDE POACHED BLUEFISH

2 pounds bluefish (or other fish) fillets
2 carrots, cut in strips
¼ teaspoon pepper
1 medium onion, sliced
2 teaspoons salt water, just barely to cover top
2 stalks celery cut in strips


Put bluefish in single layer in wide shallow pan (such as large fry pan); add vegetables and seasonings; add water to just barely cover. Bring to a boil, cover and simmer slowly just until fish flakes easily when tested with a fork, 5 to 10 minutes. Be careful not to overcook. Remove bluefish from pan and use as desired.

Makes 6 servings as an entree; 4 cups cut-up bluefish for Bluefish Salad Supreme.

BLUEFISH ALFREDO

2 pounds bluefish fillets, cut into 12 strips
12 cherry tomatoes
3 cups cooked medium egg noodles
1 cup white wine
¾ teaspoon salt
¼ cup fresh parsley, finely chopped
½ teaspoon lemon pepper
1 teaspoon oregano
¼ cup Romano cheese
½ cup parsley, finely chopped
1 tablespoon olive oil
½ cup almonds, crushed
pinch lemon pepper


Preheat oven to 400°F. Soak fish strips in wine for 5 to 10 minutes in the refrigerator. In a small bowl, mix together spices, parsley, and almonds. Dip fish strips in mixture, then roll each piece around a cherry tomato. Place rolls on a lightly oiled baking dish. Bake for 10 to 14 minutes. While fish is baking, prepare noodles according to package directions. Drain and add parsley, cheese, oil and pepper. Place fish rolls on bed of noodles and serve immediately. Serves 6.

TROUT RECIPES

TROUT CREPES

Crepe Batter
2/3 cup flour
2 small eggs, beaten
1/2 cup skim milk
1 tablespoon oil
pinch salt
1-1/2 teaspoons oil for frying

Filling
12 ounces trout fillets
1/2 cup fresh parsley, chopped
1 cup fresh mushrooms, sliced
1/4 cup black olives, sliced
1/2 tablespoon margarine
2 tablespoons white wine
3 tablespoons low calorie mayonnaise
1/8 teaspoon each pepper, persillade
1/2 teaspoon salt
1/4 teaspoon beau monde

Sauce
1 can cream of mushroom soup
1/2 can water
1/4 cup fresh mushrooms
pinch white pepper
paprika for sprinkling


Preheat oven to 350F. Combine batter ingredients in a small bowl, mix well and set aside. In a shallow casserole dish, combine fillets, parsley, mushrooms, olive, margarine and wine. Cover and bake for 10-15 minutes. In a bowl, combine mayonnaise with spices. Drain fish and vegetables and add them to the mayonnaise mixture, stirring gently. Place in warm oven until ready to use. Brush a 6” skillet with oil. Pour 1-1/2 tablespoons of batter in skillet, swirl around until it covers the skillet and fry until golden, turning once. Place crepe between paper towels in a warm oven. Prepare sauce by combining ingredients in a saucepan and heat until boiling. Spoon about 2 tablespoons of filling on crepe shell, roll up and pour sauce over each. Sprinkle with paprika. Serves 5.

GRILLED MEXICAN TROUT

4 4 ounce sea trout fillets
juice of one lime
8 ounce Mexican-style salsa, medium flavor
lime wedges


Mix the juice of one lime into the salsa. Set aside. Grease grill thoroughly. Grill trout over hot charcoal, skin side up for 5 minutes. Gently flip trout. Spread salsa over the trout and grill for 5-7 minutes until done. Serve with lime wedges. Serves 4.

*Important Note: If fire flames up, remove fish from coals until flames die down, as fire will dry and toughen fish. Cooking times are approximate: Every fire behaves in a different way, depending on the type of equipment used, wind, air temperature, humidity and fuel. Therefore, the cooking times are a guide only.

If seafood becomes dry, baste more frequently.

TEMPURA TROUT

4 6 ounce trout fillets
¼ teaspoon lemon-pepper seasoning
1 cup milk
½ teaspoon pepper
1 package tempura batter mix
1 teaspoon parsley
1 teaspoon oregano oil
¼ teaspoon onion powder


Preheat oil to 375°F. In a bowl, mix together milk and seasonings. Place tempura flour in another bowl (dry). Dip trout fillets in milk mixture, then roll in tempura flour. If flour does not adhere to fish, dip in milk mixture and flour again. Fry in oil until golden brown. Serves 4.

Hors d’oeuvre suggestion: Cut trout into strips or chunksize pieces before coating in batter.

GRILLED HERB TROUT WITH VEGETABLE KABOBS

4 4 ounce sea trout fillets
1 onion
2 celery stalks
2 carrots
1 green pepper
1 red pepper
½ stick butter or margarine
dill
oreganos
garlic powder
onion powder
paprika
4 kabob sticks
butter pats (or margarine)


Cut onion, celery, carrots, and pepper into small pieces and spear with kabob sticks, alternating vegetables. To make baste: Melt butter and add ¼ teaspoon of dill, oregano, garlic powder, onion powder and paprika.

Grill vegetable kabob sticks over hot charcoal, basting and turning often. When vegetables begin to soften, place trout on well-greased grill, skin side up for 5 minutes. Gently flip Trout fillets, generously sprinkle dill, oregano, garlic powder, onion powder and paprika over trout. Place 4 small pats of butter on each Trout. Grill for 5-7 minutes or until fish flakes when tested with a fork. Serves 4.

DIJONNAISE TROUT

4 4 ounce sea trout fillets
2 tablespoons mayonnaise
½ cup Dijon mustard
white pepper
paprika
lemon wedges


Preheat oven to 350°F. Gently sprinkle white pepper on both sides of trout. Mix together Dijon mustard and mayonnaise. Thinly spread the mixture evenly on both sides of trout. Bake, skin side down, at 350°F for 10-12 minutes, until fish flakes when tested with a fork. Sprinkle lightly with paprika and serve with lemon wedges. Serves 4.

BROILED RAINBOW TROUT WITH LEMON-ALMOND SAUCE

1 pound rainbow trout fillets
Dash of cayenne pepper
1 teaspoon salt
2 teaspoons lemon juice


Place fish on an aluminum foil-lined baking pan. Season with salt, pepper and lemon juice. Broil 4 to 5 inches from heat source about 5 minutes or until fish flakes easily with a fork. While fish is cooking, prepare sauce. Transfer fish to a warm serving platter. Pour sauce over fish and serve.

LEMON-ALMOND SAUCE
½ cup margarine
1 tablespoon fresh parsley
1 tablespoon lemon juice
¼ cup sliced almonds
1 tablespoon chopped onion


Combine butter, lemon juice and onion in a saucepan; cook over medium heat, stirring occasionally, until margarine melts. Stir in parsley and almonds. Keep sauce warm until fish is ready to serve.

POACHED RAINBOW TROUT WRAPPED IN LETTUCE LEAVES

1 pound rainbow trout fillets
¼ cup lime juice
salt and pepper to taste
2 tablespoons chopped onion
dash cayenne pepper
fresh parsley bunch
lettuce leaves
1 clove minced garlic
8 ounces clam juice
½ teaspoon oregano


Preheat oven to 450°F. Season each fillet with salt, pepper and cayenne pepper. Wrap fillets with lettuce leaves. Combine remaining ingredients in a baking dish and place the lettuce wrapped fish in the pan. Bake at 450°F for 10 minutes per inch of thickness of fish or until fish flakes easily with a fork.
Makes 4 servings.

ROCKFISH / STRIPED BASS RECIPES

BAKED STRIPED BASS À LA CHESAPEAKE

1 pound hybrid striped bass fillets
½ teaspoon lemon juice
½ teaspoon seafood seasoning
2 tablespoons mayonnaise
1 teaspoon white wine
Worcestershire sauce


Heat oven to 450°F. Place fillets on a baking dish or foil-lined pan. Mix together mayonnaise, white wine Worcestershire, lemon juice and seafood seasoning. Spread mayonnaise mixture thinly and evenly over the fillets. Bake at 450°F for 6 to 8 minutes. Fish is done when it flakes easily with a fork.
Makes 4 servings.

PAN-FRIED STRIPED BASS

1 pound striped bass fillets
2 teaspoons parsley
¼ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon pepper
1 cup flour vegetable oil, for frying
¼ teaspoon ground nutmeg


Heat a small amount of vegetable oil in electric skillet or frying pan. Sprinkle lemon juice over fillets. Mix together remaining ingredients (except oil). Dredge fillets through the flour mixture. Place coated fillets in frying pan or electric skillet on medium-high for 2 to 3 minutes until lightly browned and flip to brown other side another 2 to 3 minutes.
Makes 4 servings.

BAKED STRIPED BASS

1 pound hybrid striped bass fillets
1 teaspoon lemon and pepper seasoning
1 teaspoon olive oil
¼ teaspoon paprika


Heat oven to 450°F. Place fillets in baking dish or foil-lined pan. Spread with olive oil and then sprinkle with lemon and pepper seasoning and paprika. Bake at 450°F for 6 to 8 minutes or until fish flakes easily with a fork.
Makes 4 servings.

FREE STATE BAKED STUFFED ROCKFISH

1 4-5 pound rockfish, dressed
salt and pepper
1 tablespoon lemon juice
melted fat or oil, for basting
2 cups Skipjack oyster dressing (See Oyster Recipes)


Wash and dry fish thoroughly. Sprinkle inside cavity with salt, pepper and lemon juice. Put in shallow, foil-lined baking pan. Stuff cavity of fish loosely with dressing and secure edges. Baste liberally with fat or oil. Bake at 350°F, basting frequently, until fish flakes easily when tested with fork, 45 to 60 minutes.
Makes 6 to 8 servings.

RED AND ORANGE ROCKFISH SALAD

2 cups cooked rockfish (can be prepared by steaming or poaching, flake and then chill)
4 large carrots, peeled and finely grated
1 tablespoon drained capers
2 green onions, trimmed, the white bulbs and light green stems cut into thin rounds
¼ cup plus1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
½ cup fresh tarragon leaves, or 1 tablespoon dried
½ teaspoon Dijon mustard
salt and freshly ground pepper
3 medium plum tomatoes, cut crosswise into ½ inch slices
2 cloves garlic, minced


In a small bowl, whisk together the olive oil, lemon juice, mustard, and salt and pepper to taste. Add the garlic and mix well. Place the fish in a medium-sized bowl. Pour half the vinaigrette over the fish, and mix thoroughly so all of the fish is moistened with the dressing. Cover and refrigerate for 30 minutes.

Just before serving the salad, place the carrots in a large serving bowl. Add the capers, onions, and tarragon and toss. Pour on the remaining vinaigrette and toss until well mixed. Mound the carrots on a serving platter; arrange the fish on top. Surround the salad with the sliced tomatoes. Serve immediately.
Makes 4 servings.

GRILLED ROCKFISH

1 4-6 pound rockfish, dressed
1 teaspoon lite soy sauce
1 lemon
1 tablespoon olive oil
4 green onions, sliced thin
¼ teaspoon garlic powder
4 mushrooms, chopped
¼ cup dry vermouth or white wine
½ cup chopped sweet pepper
8 strips bacon
2 ribs celery, finely chopped
2 teaspoons capers, drained
pepper to taste
Toothpicks


Start fire with charcoal briquettes. Squeeze lemon juice on rockfish, inside and out. Sauté vegetables in olive oil and lite soy sauce with seasonings and dry vermouth. Cover with lid and add water as necessary to prevent vegetables from burning. Cook until vegetables are tender, about 15 minutes. Stuff fish with vegetables and wrap bacon around the fish to hold together and secure with toothpicks. Grill fish in wire rack. Cook 10 minutes, flip and cook 10 more minutes until fish is done (about 20 to 25 minutes). Do not allow fire to flame up, sprinkle with water as necessary. To serve: Remove bacon and toothpicks. Carefully remove skin. Place skinless pieces of fish and stuffing on platter and serve immediately.
Makes 4 to 8 servings.

SEASIDE POACHED ROCKFISH

(For use as an entrée, in a fish salad or other dishes)
1 pound rockfish fillets
2 carrots, cut in strips
1 medium onion, sliced
2 teaspoons salt
2 stalks, celery, including tops, cut in strips
¼ teaspoon pepper
water, just barely to cover


Put fish in a single layer in wide, shallow pan; add vegetables and seasonings; add water to just barely cover. Bring to a boil, cover and simmer slowly just until fish flakes easily when tested with a fork, 5 to 10 minutes. Be careful not to overcook. Remove fish from pan and use as desired.

Makes 4 servings as an entrée. Makes almost 2 cups cut-up fish for use in a salad

ROCKFISH FILLETS ‘KINSHIP’

2 pounds rockfish fillets
1 tablespoon chopped parsley
1/3 cup butter
½ cup fresh mushrooms
½ cup dry white wine or water
½ cup blanched almonds
juice of ½ lemon
salt, pepper, nutmeg to taste


Place fillets in a buttered pan, and season with salt and pepper. Chop or slice mushrooms thin, and sprinkle them with lemon juice. Chop or sliver blanched almonds. Make a mixture of the softened butter, mushrooms with lemon, almonds and parsley; season with salt, pepper and a little nutmeg. Add the white wine to pan. Spread butter mixture evenly and rather thickly over fillets. Bake in a 450°F oven for 10 minutes per inch of thickness of fish.

Makes 4 to 6 servings.

SPICY BROILED ROCKFISH

2 pounds rockfish fillets
¼ teaspoon seafood seasoning
2 tablespoons margarine
¼ teaspoon prepared mustard
dash rosemary
dash tarragon
¼ teaspoon salt
¼ cup dry white wine (or water)
¼ teaspoon lemon pepper seasoning


Wash and dry fish thoroughly. Place in a single layer, skin side down, on foil-lined shallow baking pan. Melt margarine or butter in a small pan. Add rest of ingredients and cook over low heat until seasonings are blended and mixture is warm. Pour ½ of sauce over fish. Broil, about 4 inches from source of heat, for 5 minutes. Pour remaining sauce over fish. Broil until fish flakes easily when tested with a fork, about 5 minutes more. Be careful not to overcook. Remove fish to serving platter and pour pan juices over fish.

Makes 4 to 6 servings.

SAUTÉED ROCKFISH

2 pounds rockfish fillets
½ teaspoon oregano
¼ cup margarine
½ teaspoon salt
3 cloves garlic, crushed
½ cup vermouth
¾ teaspoon lemon pepper
½ cup fresh parsley,chopped


Preheat electric skillet or frying pan to medium heat. Melt margarine, add garlic and spices and sauté for 5 minutes. Add fish, increase heat to medium high and cook until halfway done. Add vermouth and turn fish. Continue cooking until done. Stir in parsley and serve.
Makes 6 servings.

TILAPIA RECIPES

TILAPIA WITH SAFFRON TOMATO SAUCE

1 pound tilapia fillets
½ cup orange juice
1 small onion, finely chopped
¼ cup dry white wine
2 cloves garlic, minced
¼ teaspoon basil
2 tablespoons olive oil
¼ teaspoon oregano
1½ - 2 cups peeled, seeded and diced tomatoes (about 2 medium)
salt and pepper
pinch of saffron


Preheat oven to 450°F. Sauté onion and garlic briefly in olive oil. Add tomatoes, orange juice, white wine, saffron threads, basil and oregano. Simmer about 15 minutes, stirring occasionally. Season with salt and pepper.

Brush fish with olive oil and bake at 450°F for 10 minutes per inch of thickness of fish or until fish flakes easily with a fork. Stir sauce and serve over fish.
Makes 4 servings.

PAN-FRIED TILAPIA WITH LEMON-CAPER SAUCE

1 pound tilapia fillets
4 tablespoons flour
¼ cup chicken broth
½ teaspoon salt
4 teaspoons drained capers
½ teaspoon pepper
1 teaspoon lemon juice
2-3 teaspoons olive oil
¼ cup margarine


In a small saucepan over low heat combine broth, capers, lemon juice, margarine and 2 tablespoons of flour. Simmer sauce. In a shallow dish season 2 tablespoons flour with salt and pepper. Set aside.

Rinse fillets and pat dry with paper towels. Dredge fish in flour mixture to coat all surfaces. Heat 2 teaspoons olive oil in electric skillet or frying pan over medium-high heat. When oil is hot, cook fish until lightly browned on bottom about 2 to 3 minutes, turn fish and cook 2 to 3 minutes more until fish flakes with a fork. Pour sauce over fish and serve.
Makes 4 servings.

BAKED TILAPIA FILLETS WITH LIME SAUCE

1 pound tilapia fillets
3 green onions, chopped
1 large clove garlic, minced
¼ cup margarine
½ cup dry white wine
1 tablespoon flour
¼ cup lime juice, divided
salt and pepper to taste


Preheat oven to 450°F. Place tilapia fillets in a baking dish. Salt and pepper to taste. In a saucepan, melt margarine and stir in flour. Add onions, garlic, wine and lime juice. Reduce by half. Pour sauce over fish and bake at 450°F oven for 10 minutes per inch of thickness of fish. Fish is done when it flakes easily with a fork.
Makes 4 servings.

PERCH RECIPES

SOUTHERN MARYLAND PERCH

3 pounds perch, dressed
1 cup orange juice
1½ teaspoons salt
3 tablespoons cream sherry
¼ teaspoon pepper
1 teaspoon grated lemon rind
3 medium, sliced mushrooms
1 tablespoon flour
½ cup sliced onion
¼ cup chopped green pepper


Preheat oven to 450°F. Season fish with salt and pepper. Place fish in a baking dish.

In a bowl, combine mushrooms, onions and green pepper; spread vegetable mixture over fish. Combine remaining ingredients in a saucepan. Cook over moderate heat, stirring frequently until mixture thickens. Pour sauce over fish and vegetables. Bake at 450°F for 6 to 8 minutes or until fish flakes easily with a fork.

Makes 4 servings.

HEAVENLY BROILED PERCH

3 pounds perch, dressed
¼ cup mayonnaise
2 tablespoons lemon juice
4 chopped green onions
½ cup grated Parmesan cheese
¼ teaspoon salt
3 dashes hot pepper sauce
¼ cup margarine, softened


Place fish on an oiled baking pan. Brush with lemon juice and let stand in refrigerator for 10 minutes. Combine remaining ingredients. Brush mixture over fish and broil about 4 inches from source of heat for 4 to 6 minutes or until fish flakes easily with a fork. Makes 4 servings.

PERCH IN FOIL

3 pounds perch, dressed
½ teaspoon salt
1 sliced celery
½ teaspoon paprika
1 sliced onion
¼ teaspoon pepper
¼ cup margarine, melted
4 pieces aluminum foil (12"x12")
2 tablespoons lemon juice


Preheat oven to 450°F. Lightly oil aluminum foil pieces. Place fish on foil. Top with celery and onion. Combine remaining ingredients. Pour mixture over fillets. Close the foil tightly on all edges with double folds. Place packages in oven and bake 10 to 15 minutes. Makes 4 servings.

OVEN-FRIED PERCH

3 pounds perch, dressed
½ teaspoon thyme
¾ cup Italian seasoned bread crumbs
salt and pepper to taste
½ cup milk (skim milk may be used)
1½ teaspoons seafood seasoning


Combine bread crumbs, seafood seasoning and thyme. Season milk with salt and pepper. Dip perch in seasoned milk and dredge through seasoned bread crumb mixture, coating all sides. Place in lightly oiled baking dish. Bake at 450°F about 6 to 8 minutes or until fish flakes easily with a fork. Makes 4 servings.

FLOUNDER RECIPES

ELEGANT LOW CALORIE FLOUNDER

8 cherry tomatoes
1 teaspoon onion powder
4 4 ounce flounder fillets
1 teaspoon lemon-pepper seasoning
4 cups chicken broth
4 cups dry white wine
1 teaspoon garlic powder
paprika
finely chopped shallots
lemon


Wrap fillets around cherry tomatoes, secure with toothpicks. Poach flounder fillets in chicken broth and wine. Sprinkle remaining ingredients on fillets. Fish is done when flakes with fork, about 10 minutes. Serve with lemon wedges. Sprinkle with paprika. Serves 4. 125 calories per serving.

STUFFED FLOUNDER

2 pounds flounder fillets
1 tablespoon mayonnaise
1 pound Maryland crabmeat
1 teaspoon dry mustard
1 egg, slightly beaten
dash liquid hot pepper sauce
¼ cup diced green pepper
2 tablespoons melted fat or oil
2 tablespoons milk paprika, for sprinkling


Remove cartilage from crabmeat. In a medium bowl, add crabmeat, egg, green pepper, milk, mayonnaise, dry mustard and liquid hot pepper sauce. Mix all ingredients well. Wash and dry fish. Cut fish into 8 pieces. Place four fish pieces in a single layer, skin side down, in a foil-lined baking pan. Spoon crab mixture on each, cover with remaining fish pieces. Brush top with melted fat or oil. Sprinkle with paprika. Bake at 400°F for 20 minutes, or until fish flakes easily when tested with a fork. Makes 4 servings.

FLOUNDER WITH MORNAY SAUCE

4 flounder fillets 2 tablespoons lemon juice

Sauce:
½ cup Parmesan cheese
2/3 cup cream sherry
½ cup Swiss cheese
1 stick butter or margarine
½ cup cornstarch
4 cups milk
lemon wedges
paprika


Place flounder on baking pan. Sprinkle with lemon juice. Bake at 350°F until flounder flakes with a fork, about 8-10 minutes. Melt butter in 2 quart sauce pan. Slowly blend in cornstarch. Gradually stir in milk and cook, stirring constantly over medium heat until mixture comes to a boil and thickens. Reduce heat, add sherry, Parmesan and Swiss cheese and stir until cheese melts. Remove from heat. Spoon over flounder. Garnish with paprika and lemon wedges. Serves 4.

POACHED FLOUNDER WITH GINGER-SAUCE

4 flounder fillets

Sauce:
3 tablespoons vinegar
1 tablespoon soy sauce
3 tablespoons ground ginger
1 teaspoon sugar
1 tablespoon garlic powder
1 teaspoon flour
½ cup olive oil


In a skillet, poach fish in water just covering fillets for 5-10 minutes, until flakes with a fork. Reserve liquid. To the liquid add ginger, garlic powder and oil. Reduce to 1 cup. In a small bowl, combine the vinegar and soy sauce. Stir in the sugar and flour, stirring until dissolved. Whisk the mixture into the ginger mixture, cook over moderately high heat, stirring for 2-3 minutes or until thickened.

Serving suggestion: Serve sauce in small bowl for dipping bite-size pieces of fish. Serve with Tahitian or Oriental-style vegetables. Serves 4.

MONKFISH RECIPES

PAN FRIED MONKFISH

1 pound monkfish, sliced in medallions ½" thick
4 spring onions, sliced
Noilly Pratt Vermouth
4 tablespoons butter or margarine
¼ cup 35% cream
salt and pepper


Melt butter in skillet. Pan fry monkfish 30 seconds (15 each side). Remove to platter. Add spring onions, fry 30 seconds. Add 2 tablespoons Noilly Pratt Vermouth. Reduce. Add ¼ cup cream. Reduce. Add salt and pepper to taste. Add 1 tablespoon Noilly Pratt. Serve over monkfish. Serves two 8 ounce or four 4 ounce portions.

MONKFISH KABOB WITH VEGETABLES

1 pound monkfish fillet, cut into cubes
onions
green peppers
cherry tomatoes
zucchini
corn on the cob
8 kabob sticks (8-12 inches)

Marinade:
1 clove garlic, minced
2 cups oil
cups white wine
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon thyme
¼ teaspoon dill
¼ teaspoon oregano
¼ teaspoon paprika


Marinate monkfish cubes for at least one hour. Cut vegetables into chunks. Place monkfish cubes and vegetables on kabob skewers. Marinate skewers in large casserole or baking dish, cover and refrigerate for three hours. Broil in oven, lightly basting and turning often for approximately 8-10 minutes. Serves 4, 2 kabobs each.

MONKFISH MARINARA

2 pounds monkfish fillets, sliced in medallions ½" thick
2 tablespoons chopped parsley
1 16 ounce can tomatoes
1 8 ounce can tomato sauce
½ teaspoon oregano

Marinara Sauce:
¼ teaspoon onion powder
2 tablespoons olive oil
½ cup white wine
1 clove garlic, minced
dash of pepper
1 small onion, chopped


Heat oil in sauce pan with garlic and onion, until onion is translucent. Add remaining ingredients, simmer about 30 minutes, stirring often. Preheat oven to 350°F. Place monkfish medallions on well-greased baking sheet. Bake at 350°F for 10-12 minutes until opaque. Pour sauce over cooked monkfish medallions. Serves 4.

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  • Address: 430 Harrisburg Pike, Lancaster PA 17603-2827
    Phone: (717) 299-2791 - Email: info@mrbillsseafood.com
    Store Hours:
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    Closed Monday except during holiday weeks.

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