The Edwards Agency

Home & Garden


Dining In: Fresh fish!

Pacific Red Snapper
   1 lb. red snapper
   2 Tbsp. olive oil
   1 small onion, thinly sliced
   1 c. diced tomato
   1 bell pepperthinly sliced
   3 cloves garlic, minced or pressed
   1/2 tsp. oregano
   1 bay leaf
   1/4 tsp. salt and pepper
   Juice of 2 lemons
   1 lemon, sliced
   Sliced avocado
   Cilantro sprigs
   Place red snapper fillets in shallow baking dish. Saute onion, bell pepper, and garlic in olive oil until vegetables are limp. Add herbs, salt, pepper, tomatoes, and lemon juice. Pour this mixture over fish and arrange lemon slices over top.
   Cover tightly and bake at 325 degrees for 25 to 30 minutes, just until fish turns opaque in center and begins to flake. During the last 5 minutes, check for doneness and add liquid if needed. Continue to bake uncovered until fish is done.

Shrimp and Crab Meat Au Gratin
   1 1/2 lbs. shrimp, cooked, shelled and deveined
   1 lb. crab meat
   1 pkg. frozen artichoke hearts
   1/4 c. butter
   1/2 lb. fresh mushrooms, sliced
   2 Tbsp. finely chopped shallots
   1/4 c. flour
   1/2 tsp. pepper
   1 Tbsp. snipped fresh dill
   3/4 c. milk
   1/2 lb. grated sharp Cheddar cheese
   2/3 c. dry white wine
   Slivered almonds for garnish
   Preheat oven to 375 degrees. Put 2 tablespoons butter in a hot skillet and saute mushrooms 5 minutes. Put 2 more tablespoons of the butter in a saucepan and saute garlic and shallots 5 minutes. Remove from heat and stir in flour, pepper, and dill. Then stir in milk. Bring to a boil. Stirring constantly, add half of the cheese. Stir until it is melted. Stir in the wine.
   In a 2-qt. casserole, combine everything with the rest of the cheese. Mix lightly. Top with slivered almonds. Bake for 30 minutes at 375 degrees.

Herb Crusted Fish
   1 lb. firm white fish fillets about 3/4-inch thick
   2 Tbsp. vegetable oil
   1 egg, beaten
   3/4 c. yellow cornmeal
   1 tsp. thyme, crumbled
   1 tsp. basil, crumbled
   1 tsp. onion powder
   1/2 tsp. coarse-ground black pepper
   All-purpose flour
   Cut fish into 3x3/4-inch strips. Oil bottom of 13x9-inch baking pan Blend egg in a pie pan. Mix cornmeal, thyme, basil, onion powder, and pepper in shallow dish. Coat fish with flour, then dip into egg mixture and finally coat with cornmeal mixture. Place in single layer in oiled pan. Bake in 425 degree oven for 8 minutes. Then turn fish over and bake 5 to 6 minutes longer, or until fish flakes easily with fork. Serve with dipping sauce; recipes follow.

Lemon-Garlic Aioli
   1/2 c. mayonnaise
   3/4 tsp. grated fresh lemon peel
   1 Tbsp. lemon juice
   1 small clove garlic, pressed

Lemony Horseradish Dip
   1 (16-oz.) bottle peppercorn ranch nonfat dressing
   1/2 c. lemon juice
   3 Tbsp. prepared horseradish

   For both sauce recipes above: Mix all ingredients. Cover and refrigerate until ready to use.