OK ...... get ready to go fihing so you can get the ingredients for these recipies. 
BAKED FISH FILLETS
2 lbs fish fillets
2 tbsp lemon juice
1/4 cup soften butter
1/2 cup grated parmesan
1/2 cup mayo
1/4 tsp dry mustard
1/4 tsp tarragon
Paprika
Sprinkle fillets with salt & pepper in a shallow baking pan. Combine other ingredients , spread generously on fish , sprinkle with paprika and bake at 400 degrees for 25 minutes. Can also be cooken on the grill with tin fol.
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OYSTER CASSEROLE
1 pt oysters
1/2 cup butter
1/4 cup chopped celery
1/4 cup chopped/minced onion
1 tsp salt
1/4 tsp white pepper
1 clove garlic
1 tsp lemon juice
1/2 cup cream
2 cups Ritz crackers crumbled
1/2 cup graded parmesan cheese
Saute onions & celery in butter until soft. Mix drained oysters in the sauce and cook until they curl around the edges. Place in a casserole and other ingredients , top with cheese , bake until bubbly about 20 min at 400
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CATFISH CHOWDER
2 lbs catfish fillets
2 cups fish stock
2 cups lt.cream or milk
4 potatoes , peeled & diced
2 stalks celery , diced
2 tsp salt
1 clove of garlic
2 medium onions ,sliced
1/4 cup butter
1/2 tsp white pepper
1/2 cup sherry
Saute onions and celery in bacon drippings until tender. Add all other ingredients except milk and cook over medium heat until the potatoes are done. Add milk , heat on low .Do not let the milk boil.
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BOUILLABAISSE .. Cajun Chowder
2 lbs fish fillets cut into pieces
1 lb shrimp , shelled
2 softshell turtles , cleaned and parboiled until tender,cut into small pieces
6 blue craabs , boil and remove the meat or one 7 1/2 oz czn of crab.
12 clams or one 7 1/2 oz can of clam meat
1 med onion sliced and 1/2 cup diced green onions
1/2 cup celrey chopped
1/2 cup green pepper
1/2 cup mushrooms
1/4 cup chopped parsley
2 one lb cans tomatoes
2 cloves garlic
1/2 tsp htyme
1/2 tsp saffron
2 bay leaves
1/2 cup oil
1 cup white wine
Hot Sauce to taste
2 cups fish stock
Saute veggies in oil until soft , about 10 min. Add wine , stock , tomatoes and bring to a boil. Add fish ect , cookover med heat about 15 min then turn on low and simer 20 min. Serve with french bread and garlic butter.
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COQUILLES
1 1/2 lb fish chunks , scallops or shrimp
1 cup white wine
1 tsp saly
1/4 tsp white pepper
2 tbsp minced parsley
1/4 tsp thyme
1/2 cup chopped green onions
1/4 cup water
1/2 cup butter
4 eggs beaten
2 cups package stuffing mix
Swiss Cheese slices
Saute oinons , celery and parsley until tender. Add fish , wine ,water and seasonings,cook 5 min. Mix inbeaten eggs and stuffing, spoon into individual buttered shells. Bake at 350 for 25 min. Top with slices of swiss cheese and broil on the lowest rack until the cheese melts.
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FISH STOCK
Place fish skeletons in a large soup pot add any vegies you want , onion , celery,parsley,carrots,bay leaf and about a quart of water. Boil 15 min and simmer 1 hour. Strain and freeze to keep.
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SEVICHE... I do this with shrinp or lobster and it is darn good This is a South American way to cook fish with lime or lemon juice.
2 lbs fish , white meat , cut into 1 inch pieces
1 cup lime juice (fresh is best)
1/4 cup chopped green onions
1 tbsp chopped pimento
2 tbsp chopped green pepper
1 clove garlic minced
1/2 cup olive oil
1/2 tsp oregano
2-4 dashes tabasco
Combine all ingredients and sprinkle with salt. Cover and refrigerate at lese 6 hours or overnight (overnight is best) .Drain and serve on a bed of lettuce with lemon wedges.
( I will make this on Friday at 5 PM and then we will have it on Saturday at 5 PM..I let it sit (cook) for 24 hours. )
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SPICEY REDFISH ( any fish can be used for this)
2 lb redfish fillets cut in strips
1/2 cup melted butter
1 tsp grated orange rind
1/2 tsp curry powder
1/4 tsp nutmeg
1 cup orange juice (fresh if possable)
1/4 cup lemon juice
1 tbsp cornstarch
1 tsp sugar
1 tsp garlic salt
1/4 cup sliced almonds
Place fish in baking dish , salt lightly. combine all sauce ingredients (not the almonds) and cook over med heat until thicken ( about 7 min) stirring constantly. Pour sauce over fish , top with almonds and bake for 25 min at 400.
Chuck.
BAKED FISH FILLETS
2 lbs fish fillets
2 tbsp lemon juice
1/4 cup soften butter
1/2 cup grated parmesan
1/2 cup mayo
1/4 tsp dry mustard
1/4 tsp tarragon
Paprika
Sprinkle fillets with salt & pepper in a shallow baking pan. Combine other ingredients , spread generously on fish , sprinkle with paprika and bake at 400 degrees for 25 minutes. Can also be cooken on the grill with tin fol.
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OYSTER CASSEROLE
1 pt oysters
1/2 cup butter
1/4 cup chopped celery
1/4 cup chopped/minced onion
1 tsp salt
1/4 tsp white pepper
1 clove garlic
1 tsp lemon juice
1/2 cup cream
2 cups Ritz crackers crumbled
1/2 cup graded parmesan cheese
Saute onions & celery in butter until soft. Mix drained oysters in the sauce and cook until they curl around the edges. Place in a casserole and other ingredients , top with cheese , bake until bubbly about 20 min at 400
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CATFISH CHOWDER
2 lbs catfish fillets
2 cups fish stock
2 cups lt.cream or milk
4 potatoes , peeled & diced
2 stalks celery , diced
2 tsp salt
1 clove of garlic
2 medium onions ,sliced
1/4 cup butter
1/2 tsp white pepper
1/2 cup sherry
Saute onions and celery in bacon drippings until tender. Add all other ingredients except milk and cook over medium heat until the potatoes are done. Add milk , heat on low .Do not let the milk boil.
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BOUILLABAISSE .. Cajun Chowder
2 lbs fish fillets cut into pieces
1 lb shrimp , shelled
2 softshell turtles , cleaned and parboiled until tender,cut into small pieces
6 blue craabs , boil and remove the meat or one 7 1/2 oz czn of crab.
12 clams or one 7 1/2 oz can of clam meat
1 med onion sliced and 1/2 cup diced green onions
1/2 cup celrey chopped
1/2 cup green pepper
1/2 cup mushrooms
1/4 cup chopped parsley
2 one lb cans tomatoes
2 cloves garlic
1/2 tsp htyme
1/2 tsp saffron
2 bay leaves
1/2 cup oil
1 cup white wine
Hot Sauce to taste
2 cups fish stock
Saute veggies in oil until soft , about 10 min. Add wine , stock , tomatoes and bring to a boil. Add fish ect , cookover med heat about 15 min then turn on low and simer 20 min. Serve with french bread and garlic butter.
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COQUILLES
1 1/2 lb fish chunks , scallops or shrimp
1 cup white wine
1 tsp saly
1/4 tsp white pepper
2 tbsp minced parsley
1/4 tsp thyme
1/2 cup chopped green onions
1/4 cup water
1/2 cup butter
4 eggs beaten
2 cups package stuffing mix
Swiss Cheese slices
Saute oinons , celery and parsley until tender. Add fish , wine ,water and seasonings,cook 5 min. Mix inbeaten eggs and stuffing, spoon into individual buttered shells. Bake at 350 for 25 min. Top with slices of swiss cheese and broil on the lowest rack until the cheese melts.
------------------------------------------------------------------------------------------------------------------------
FISH STOCK
Place fish skeletons in a large soup pot add any vegies you want , onion , celery,parsley,carrots,bay leaf and about a quart of water. Boil 15 min and simmer 1 hour. Strain and freeze to keep.
---------------------------------------------------------------------------------------------------------------------------
SEVICHE... I do this with shrinp or lobster and it is darn good This is a South American way to cook fish with lime or lemon juice.
2 lbs fish , white meat , cut into 1 inch pieces
1 cup lime juice (fresh is best)
1/4 cup chopped green onions
1 tbsp chopped pimento
2 tbsp chopped green pepper
1 clove garlic minced
1/2 cup olive oil
1/2 tsp oregano
2-4 dashes tabasco
Combine all ingredients and sprinkle with salt. Cover and refrigerate at lese 6 hours or overnight (overnight is best) .Drain and serve on a bed of lettuce with lemon wedges.
( I will make this on Friday at 5 PM and then we will have it on Saturday at 5 PM..I let it sit (cook) for 24 hours. )
----------------------------------------------------------------------------
SPICEY REDFISH ( any fish can be used for this)
2 lb redfish fillets cut in strips
1/2 cup melted butter
1 tsp grated orange rind
1/2 tsp curry powder
1/4 tsp nutmeg
1 cup orange juice (fresh if possable)
1/4 cup lemon juice
1 tbsp cornstarch
1 tsp sugar
1 tsp garlic salt
1/4 cup sliced almonds
Place fish in baking dish , salt lightly. combine all sauce ingredients (not the almonds) and cook over med heat until thicken ( about 7 min) stirring constantly. Pour sauce over fish , top with almonds and bake for 25 min at 400.
Chuck.