|ROCKFISH BAKE |
This Is truly a fitting adornment for "King Rockfish"! You won't have many leftovers but
If you, do they make excellent cakes.
1(4 ounce) can
mushroom pieces, reserve liquid
6 tablespoons butter, divided
2 tablespoons flour
Milk (add with mushroom liquid to make 1 1/2 cups)
11/3 cup dry white wine
4 pounds rockfish
1/4 teaspoon pepper
Preheat oven to 350". Drain mushrooms; reserve liquid. Saute mushrooms in 3 tablespoons butter and set aside.
Melt 3 tablespoons of butter in skillet. Add flour and stir. Add milk combined with mushroom liquid to make 1-1/2 cups. Cook over medium heat,
stirring constantly for one minute. Remove from heat and gradually stir in wine. Add mushroom pieces. Rub fish
with salt and pepper. Place in greased baking dish. Pour sauce over fish and bake 1 hour. Baste fish several times with pan juices while baking. Pour extra sauce over rockfish to
serve. Garnish with lemon wedges.
|Pizza Baked Rockfish |
1 c. diced fresh mushrooms
1/2 c. chopped onion
2 cloves garlic, minced
1/2 c. water
6 tbsp. tomato paste
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/2 tsp. sugar
1/4 tsp. crushed red pepper
Nonstick spray coating
16 oz. skinless rockfish, red snapper fillets or pollack
8 green pepper rings
1 cup shredded Mozzarella cheese
Combine half the mushrooms, the onions and garlic. Add water, tomato paste, basil, oregano, and red pepper. Bring to a boil, reduce heat. Simmer
uncovered for 4 minutes, stir occasionally. Remove from heat.
Meanwhile, spray 4 shallow individual casseroles with nonstick coating. Measure thickness of fish. Cut fish into equal portions. Place fish in
casseroles, tucking under any thin edges. Pour sauce over fish. Top with remaining mushrooms, green pepper and cheese.
Bake in 450 degree oven
until fish flakes easily when tested with a fork (allow 5 to 7 minutes per 1/2 inch thickness).
|BAKED STUFFED ROCKFISH |
From "Alagician In the Kitchen", Federated Garden Clubs of Maryland
6 to 8 pound
rockfish (or local fish),cleaned and scaled
Rub fish with lemon inside and out. Salt and pepper, place in greased pan.
I pound crab meat
I heaping tablespoon mayonnaise
1 teaspoon mustard
I teaspoon Worcestershire sauce
I slice of bread, dipped In water and squeezed dry
Salt, pepper and Tabasco to taste
Mix stuffing ingredients well and place loosely in fish.
Preheat oven to 350.
Corn flake crumbs
Sprinkle generously with corn flake crumbs. Dot with butter or margarine. Cover loosely with
foil. Bake at 350 for I hour. Uncover, let
brown. Serve on platter with parsley and lemon slices.
Mary S. Briscoe
Bless, 0 Father, these gifts to our use and us to thy service and
keep us ever mindful of the needs of others; in Jesus' name. Amen.