Archive for ‘Fish’

August 15, 2010

Tasty Grilled Salmon

from magazine

  • 4 salmon steaks, each about 8oz and at least 1 inch thick
  • 2 tsp. dried tarragon
  • 1 lemon or large lime
  • ¼ tsp. honey Dijon mustard
  • 2 tsp. olive oil

Crumble tarragon overtop and rub in. Squeeze 2 tbsp. lemon juice into a small bowl. Whisk in mustard and oil. Pour over fish. Turn a few times to coat. Let marinate at room temperature 15 to 30 minutes. Lightly oil grill and heat barbecue to medium high. Turn fish once more to coat with remaining marinade. Grill with lid closed 6 minutes. Turn fish and continue to grill until a kife tip inserted into centre of steaks feels warm.

August 15, 2010

Hot Salmon Buns


  • 1 can salmon
  • ½ c. shredded Colby cheese
  • ½ c. chopped green onion
  • seasoned salt
  • 2 tbsp. salad dressing
  • 1 tbsp. chilli sauce
  • 4 hamburg buns or sesame rolls

Mash salmon with juice and bones. combine with cheese, onion, seasoned salt, salad dressing, and chilli sauce. Split buns or rolls. Pile mixture into buns. Wrap each in aluminum foil. Heat in oven at 350 degrees for 15 mins. Serve with a salad of quartered tomatoes in lettuce cups. Complete the meal with applesauce, oatmeal cookies, and a glass of milk. Makes four servings.

August 14, 2010

American Haddock Casserole

  • 1 lb. haddock fillets
  • ¼ tsp. each salt and pepper
  • pinch of nutmeg
  • 1 can cream of mushroom soup
  • ¼ c. cream
  • ¼ c. milk or white wine
  • ½ tsp. tarragon or thyme
  • 1 c. grated Swiss or cheddar cheese

Place fish in an 8×8” dish. Sprinkle with salt, pepper, and nutmeg. Mix soup, cream, and wine or milk and thyme or tarragon and spread over fish. Sprinkle with cheese. Cook. (8-10 mins in microwave).

August 14, 2010

Fresh Trout

  • green onions
  • melted butter
  • pepper
  • paprika

Clean trout, pat dry. Place 1 green onion in each fish. Close with tooth pick. Place in large dish. Brush fish on both sides with melted butter, pepper, and paprika. No salt! Cover. Allow 3 mins. per pound. Check if done in 10 mins. (Done in microwave).

August 14, 2010


  • 1 lb. fish fillets
  • juice and rind of 1 lemon
  • 3 tbsp. butter or margarine
  • ½ tsp paprika

Roll cod in lemon rind and juice. Place in glass dish. Brush with melted butter. Sprinkle with paprika. Cover with wax paper and cook 4-6 mins. on high. Do not turn. Stand 5 mins and serve.

August 14, 2010

Baked Cod with Veggies

  • 2 lbs. fresh cod steak
  • grated rind of 1 lemon
  • ¼ tsp. pepper
  • 1 tsp. salt
  • ¼ tsp thyme
  • juice of ½ lemon
  • 1 onion, thinly sliced
  • 2 tomatoes, peeled and sliced
  • 3 spuds, sliced paper thin
  • 1 green pepper, cut in slivers
  • 2 tbsp. butter or margarine
  • 3 tbsp. minced parsley

Mix lemon rind and spices. Rub all over fish. Place in 7×11” dish. Sprinkle with lemon juice. Let stand 20 mins. Remove from dish and arrange ½ the onion, tomatoes, spuds and ground pepper in the dish. Top with fish and the rest of veggies. Melt butter, add parsley. Pour over the veggie topping. Cover with waxed paper. Bake 8-10 mins on high, basting with the juice in dish after 3 mins. Let stand 3 mins and serve.

August 13, 2010

Fish Casserole

  • 1 small tin of salmon
  • 1 ½ c. cornflakes
  • ½ c. canned milk
  • 1 egg
  • ½ tin of soup (mushroom or celery)
  • ¼ c. canned peas

Butter casserole. Beat egg slightly with fork, add soup and milk and mix well. Flake fish. Put one half cup of corn flakes in bottom of casserole. Add half the fish, all the peas, and ½ of the liquid. Salt and pepper to taste. Add remaining fish and liquid and sprinkle rest of cornflakes on top. Bake at 375 for 20-30 mins. (Cook with lid on for 15mins). Remove lid, turn oven to 400, and brown slightly.

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