Wednesday's Chow - Baked Redfish

Oops. I almost missed my weekly recipe blog.  This is really good, easy recipe.  I love the taste of this fish, though I may actually red snapper instead, as that's easier for me to get.

Baked Redfish, also known as red drum.

Ingredients:

·         1 1/2 to 2 pounds fresh or frozen redfish fillets, thawed

·         1 teaspoon salt

·         dash pepper

·         1 ground dill

·         2 tablespoons fresh lemon juice, about 1 small lemon

·         1/4 cup melted butter

Preparation:

Place fish in a lightly buttered shallow baking dish, skin side down. Salt fish. In a cup, combine remaining ingredients. Pour over redfish fillets and bake at 350° for 20 to 25 minutes. The baked redfish should flake easily with a fork when done.
Baked redfish serves 4 to 6. 

Wednesday's Chow - Red Snapper

The family and I love to eat fish, though we still don't eat as often as we should. But being near the Gulf of Mexico, we can get fresh stuff by going to one of the many seafood markets. Red Snapper is a favorite, and so is this recipe. Be aware it's a recipe for two, so you'll need to double or triple.

Baked Red Snapper with Garlic Sauce


Ingredients:


• 2 red snapper fillets, about 6 to 8 ounces each


• 4 tablespoons butter


• 1 medium clove garlic, pressed or minced


• 3 or 4 drops Worcestershire sauce


• 1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt


• 1/8 teaspoon fresh ground black pepper


• 1 to 2 teaspoons minced fresh parsley


• 1 teaspoon snipped fresh or frozen chives, optional


• 3 to 4 tablespoons plain or seasoned bread crumbs


• 2 tablespoon freshly grated parmesan cheese, optional


Preparation:

Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent. Serves 2.

Wedensday's Chow - Tuna Casserole

This is a family favorite.  The recipe was given to me as a young bride when I married my first husband. But there's more to the story.  My oldest daughter learned to walk at 8 months because of this recipe.  She'd move from me to my ex-husband as we ate in the living room, getting bites from each of us.

Tuna Casserole


Ingredients:

1 cup uncooked elbow macaroni
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1 can tuna fish
¼ cup mayonnaise
¼ cup milk

Directions:

Preheat oven 350° Cook macaroni according to package directions; drain. Meanwhile heat soup with milk, stir in cheddar cheese and melt. Mix tuna fish and mayonnaise. Add macaroni and soup mixture. Pour into a casserole dish. Heat in oven for 20 minutes.

Wednesday's Chow - Parmesan Fish Fillets

This is another delicous, quick recipe to make and it's a lighte fare for the hot summer days (except for having to heat up the oven for a few minutes of cooking time).

Parmesan Fillets

1 tablespoons each olive oil and lemon juice
4 tilapia fillets
salt to taste
Parmesan cheese

Preheat oven to broil. Mix olive oil and lemon juice, then brush both sides of the fillets with mixture. Salt to taste. Place single layer on a non-stick baking sheet (or spray with cooking spray). Sprinkle fillets with cheese. Broil until fish flakes and is a golden brown color, 3 to 4 minutes.


To keep as a low-calorie meal, serve with couscous and vegetables.

Leave a comment and you could win a copy of RESCUE ME by Christy Reece. (Be sure to leave your e-mail if you want to win.....if I can't contact you, you can't win the prize). Comment hint: What's your favorite seafood dish?

Anna Kathryn Lanier
Booksigning - August 15
Learn more at:
http://www.aklanier.com/