You’ll Need:1 1/2 cups cooked rice 1 can salmon 2 teaspoons salt 1/4 teaspoon pepper 2 teaspoons onion flakes 1 egg 2 egg whites, beatenDirections : Mix well and pour into a casserole. Spread 2 tablespoons melted butter on top and bake at 375 degrees F for 30 minutes
Category: Seafood
Total 305 Posts
You’ll Need:1/2 medium yellow onion, chopped 5 to 6 tablespoons balsamic vinegar 4 tablespoons olive oil 2 salmon filets 6 Ritz crackers, finely crushed Grated Parmesan cheese Garlic powder, to taste Lemon pepper, to taste Oregano, to tasteDirections : Saut the chopped onion in the vinegar and oil until transparent.
You’ll Need:1 pound bluefish fillets, skinned, cut into two servings Yogurt Marinade 1/4 cup fresh lemon juice 1 tablespoon chopped fresh ginger 2 cloves garlic, minced 1/2 teaspoon coriander 1/2 teaspoon cumin seed 1/2 cup plain yogurt 1/4 cup vegetable oil Dash of paprika Lemon wedgesDirections : Combine lemon juice,
You’ll Need:4 farm-raised catfish fillets 1 cup finely crushed tortilla chips 1/2 teaspoon chili powder 3 tablespoons Mexican lime juice 1 tablespoon vegetable oil 1 cup prepared salsa 1 tablespoon chopped fresh cilantroDirections : Preheat oven to 450 degrees F. Lightly grease a baking sheet. Cut each catfish fillet in
You’ll Need:4 pond-raised catfish filets 1 package dry Ranch dressing mix 1 cup sour cream 1 cup mayonnaise Lemon juice 1 large can French-fried onion rings, crushedDirections : Combine Ranch dressing mix, sour cream and mayonnaise. Coat fish with dressing mix on both sides. Then coat with onion rings. Place
You’ll Need:1/2 cup crushed Pepperidge Farm seasoned stuffing 1/2 pound fresh or frozen (thawed) cod, flounder, red snapper or orange roughy 1/4 cup ranch dressingDirections : Heat oven to 450 degrees F. Brush both sides of fish fillets with ranch dressing. Coat both sides of fish with stuffing. Place on
You’ll Need:1 (1 pound) package frozen cod fillets (unthawed) 2 tablespoons salt 2 tablespoons white vinegar Water (to cover) Melted butter Lemon juiceDirections : Place frozen fillets and salt in saucepan with cold water to just cover. Bring to boil; lower heat and cook 10 minutes. Drain. Cover again with
You’ll Need:6 to 8 leaves romaine lettuce 1 1/2 or 2 pounds pompano, cleaned and with head and tail on Salt, to taste Pepper, to taste Small bunch parsley or other fresh herbs 1 (3 pound) box kosher salt 1/4 pound butter 1/2 teaspoon cumin 2 to 3 sprigs fresh
