- 4 large tomatoes
- 1/2 cup sliced fresh mushrooms
- 1/2 cup chopped water chestnuts, celery or jicama
- 2 tablespoons chopped green or red bell pepper
- 1 tablespoon margarine or butter
- 3-oz. pkg. cream cheese, softened
- 1 - 1 1/2 oz. cups cubed, cooked fish *
- 1/2 cup frozen peas, thawed
- salt and pepper
- 1/4 cup soft bread crumbs
- 2 teaspoons finely chopped fresh parsley
- 2 teaspoons margarine or butter, melted
* About 1/2 - 3/4 lb. cooked fish fillets from any firm-textured white fish (cod, orange roughy, snapper) or salmon can be used.
Continue reading ‘Baked Fish-Stuffed Tomatoes’
- 1 lb. fish fillets
- 1 tablespoon margarine or butter
- 1/3 cup chopped onion
- 1/2 cup chopped celery
- 2 tablespoons finely chopped green pepper
- 1 tablespoon sugar
- 1/4 teaspoon oregano leaves
- 1/8 teaspoon pepper
- 8-oz. can (1 cup) stewed tomatoes, cut into pieces
Continue reading ‘Fish Creole’
- 2 tablespoons margarine or butter
- 4 (4 - 5 oz.) orange roughy fish filets *
- 2 tablespoons lemon juice
- dash salt & pepper
- 1 garlic clove, minced
- 1/4 cup oil
- 1 1/2 cups fresh broccoli florets
- 1 cup fresh cauliflower florets
- 1 cup julienne cut carrots
- 1 cup sliced fresh mushrooms or 2.5-oz. jar sliced mushrooms, drained
- 1/2 cup diagnonally sliced celery
- 1/4 teaspoon salt
- 1/4 teaspoon basil leaves
- 1/4 cup Parmesan cheese
* Any white-fleshed, mild-flavored fish such as haddock, sole or white fish can be substituted for orange roughy.
Continue reading ‘Fish Fillets Primavera’
- 1/4 cup mayonnaise
- 2 tablespoons Parmesan cheese
- 1/8 teaspoon ground red pepper
- 4 salmon fillets (1 lb.), skin removed
- 2 teaspoons lemon juice
- 10 Ritz crackers, crushed
Continue reading ‘Parmesan-Baked Salmon’