Posted on 02/16/2018 4:51:36 PM PST by Jamestown1630
My mother-in-law used to get frozen Blue Hake from the Schwan company; they don’t seem to have the unbreaded kind anymore, but this recipe for Savory Blue Hake from Genius Kitchen, which used to be printed on the Schwan’s box, will also work with cod, haddock or whiting. My husband also used to just dredge these filets in seasoned flour, and fry them up in butter:
http://www.geniuskitchen.com/recipe/savory-blue-hake-174193
The site ‘Catholic Cuisine’ has all kinds of Lenten recipes, including this one for Baja Fish Tacos:
catholiccuisine.blogspot.com/2008/12/fish-tacos-for-friday.html
-JT
This week: Recipes for Lenten Fridays.
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
I was just about to go down to my local French restaurant for their delicious clam chowder.
I love butter braised haddock.
So flakey, firm and delicious
Mmmmm Mmmm Mmmmm
Had a liverwurst sandwich today with a cup of clam chowder. Very guuuuud.
We can’t seem to even get haddock around here now - my grandmother used to bake it in the oven with bacon strips on top. We used to be able to buy lots of different kinds of fresh and frozen fish - in the 1970s-80s, you could buy an entire smoked whitefish from our supermarket.
The fish counters don’t have much variety anymore.
Thanks for the thread Jamie..
I adore seafood and truly miss Friday fishdays, Even If I am a foot washing Baptist.
I love the whole community of it and its yummy
Last I saw it was in Maine at Red’s Eats
Its wonderful
No omions on or mutard on the liver wurst?
We went and had fish and chips tonight at BulaDeen’s grocery. They have no signs indicating they even serve food and have 3 boxes of cereal and 7-10 cans of soup in the grocery section. Things are different here in East Tennessee! I’m glad the lady at the beauty parlor told me there was another place to eat upcreek, though.
Try the Asian Shops
Fish - it’s what’s for dinner, at least at our house. Nice to have some new ideas for Lent. I made a small batch of shrimp with fettucine, peas, roasted garlic white sauce and some toasted pine nuts. I also like salmon salad out of canned salon and olive oil mayo, serve with some greens or alfalfa sprouts and some of my dried roma tomatoes.
Down here in Tx they invite EVERYONE to the fish fry, But if you aint in the circle you get sand bass.
Inner circle gets Crappie or catfish LOL
Miss coldwater fish
I thought I was the only one who liked liverwurst!!!!
This recipe was intended for Blue Fish; but we’ve used it with other kinds; it came from ‘The Chesapeake Bay Cookbook’ by John Shields (and I would NOT use what we commonly term ‘waxed paper’, but parchment - though we usually omit that part anyway):
Bluefish Baked with Tomatoes and Capers
1/4 cup Olive oil
1 onion, diced
2 stalks celery, diced
2 T. chopped garlic
1/4 cup chopped green onions
1-1/2 lbs tomatoes, peeled and chopped, with juice (3
cups) OR 1 28-oz can chopped tomatoes
1 Cup dry white wine
3 T. capers, drained and chopped
1/2 tsp. dried thyme
1 bay leaf
Juice of 1 lemon
salt and pepper
4 Bluefish fillets, 6 to 7 oz. each.
Preheat oven to 375F.
In a heavy pot, heat the oil and saute the onions, celery, garlic and green onions until limp.
Add tomatoes, wine, capers, thyme, bay leaf, and lemon juice. Simmer 45 minutes, and season with salt and pepper.
Make a layer of 1/2 the hot tomato sauce in the baking dish. Arrange the fish on top. Spoon the remaining sauce over the fish.
Butter one side of a sheet of waxed paper that is cut to fit the top of the baking dish.
Place the paper, butter side down, on top of the dish.
Bake 20 to 30 minutes, or until the fish flakes.
Remove fillets to a heated platter. Spoon the sauce over, and serve at once. Good over rice.
Make a seafood salad of shrimp, or salmon or even tuna from the tin, Halve an avacodo and stuff it with the mixture, squeeze a lemon on top
I have never had Bluefish.
I thought that was oily?
It is; usually best if you live near the water. But the recipe works fine with other oily fish and even some non-oily. (The sauce always reminds me of Chicken Cacciatore.)
I’ll try it LOL
Salmon and Trout do not offend me.
Spanish Mackerel however....
I have never been a hunter, but I have fished since I was 5
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