Favorite Family Food: Fish and Seafood

Stuffed Tilapia

Submitted by: Faye George of Camden

Servings: 4

8 tilapia fillets

1 bunch green onions, chopped

8 oz. chopped mushrooms

1 tablespoon fish sauce (or soy sauce)

Montreal chicken seasoning

Ms. Dash Original

2 Tablespoon minced garlic

Butter or olive oil for sautéing

Saute the onions and mushrooms in butter or garlic until done. Add a tablespoon of oriental fish sauce (or soy sauce) and set aside. Heat a large saute or frying pan. Use enough olive oil or butter to saute the tilapia. Sprinkle all the tilapia fillets with the Montreal Chicken Seasoning and Ms. Dash. When the pan is hot, add garlic and saute the tilapia on both sides until done. Do not overcook. Lay four fillets on a platter, cover with the onion/mushroom mixture. Lay the other four fillets on top, garnish with parsley and lemon.

Rubio's Fish Tacos

Submitted by: Rickie MacAdam of Pocahontas

12 (1 1/2 oz.) fillets of cod, Pollack or a favorite white fish

12 corn tortillas

Beer Batter:

1 cup flour

1 cup beer

Garlic powder or ground red pepper or black pepper to taste

White Sauce:

1/2 cup mayonnaise

1/2 cup plain yogurt

Garnish:

Salsa

Cabbage, shredded

Lime wedges

Mix flour with spices and mix well into beer. Wash fish by dipping in cold water. Dry completely. Dip into batter. Put enough vegetable oil into a deep skillet to deep fry, heat to 375 degrees. Place fish in a single layer, cook until batter is crispy and golden brown. Make white sauce by combining mayonnaise and yogurt.

Heat corn tortillas lightly in a skillet. To assemble, on each tortilla layer the following ingredients: fish fillet (whole or pieces), white sauce, salsa and cabbage. Top it with a squeeze of lime. Fold over tortilla.

Dijon Crusted Fish

Submitted by: Sandi Villinski of Fayetteville

Oven: 350º F.

1/4 cup mayonnaise

1 tablespoon margarine, melted

1 tablespoon Dijon mustard

1/2 cup dry bread crumbs

1 tablespoon prepared horseradish

2 tablespoons grated Parmesan cheese

1 tablespoon lemon juice

4 (4 oz) fillets fish

Lightly grease baking sheet. In a small bowl, mix mayonnaise, mustard, horseradish and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over the fish. In a small bowl, mix together melted margarine, 1/4 cup bread crumbs and 1 tablespoon parmesan cheese. Sprinkle over the coated fish. Bake for 25-35 minutes or until the fish flakes easily with a fork.

Seafood Pasta

Submitted by: Carolyn Gunn of North Little Rock

Oven: 350º F.

Servings: 6-8

1/2 cup butter

1 cup chopped yellow onion

4 minced cloves garlic

1/2 cup chopped celery

1/2 cup chopped green bell pepper

1 pound crawfish tails, thawed if frozen

1 pound shrimp, peeled and deveined

1 (10 oz.) can cream of mushroom soup

1 (8 oz.) carton sour cream

8 oz. Velveeta cheese

Cajun seasoning to taste

1 teaspoon salt

1 (16 oz.) package tri-color corkscrew pasta, cooked and drained

Grated parmesan cheese

Melt better in large pot and saute onions, garlic, celery and pepper for five minutes or until tender. Add shrimp and saute until shrimp are pink on both sides. Add crawfish, soup, sour cream, Velveeta cheese and seasonings, simmer until bubbly. Stir in cooked pasta, mix well and pour into a 2 quart or 9-by-13 casserole dish. Top with grated parmesan cheese and bake uncovered until heated through, about 25 minutes.

(Freezes well unbaked. Put in two 8-by-8 pans. Bake one now and wrap the other in plastic wrap and place in a freezer bag for later. To bake frozen portion, bake until bubbly, about 45 minutes.)

Super Speedy Salmon Suppers

Submitted by: Frances Moncrief of Bella Vista

Main Dish Salad
Mix drained canned salmon, leftover cooked rice or pasta, sliced cucumber, red onion and torn salad greens with bottled creamy cucumber or ranch salad dressing.

Salmon Melts
Mash drained canned salmon with mayonnaise or salad dressing. Add chopped celery. Spread on slices of bread. Top with slices of American or Swiss cheese and broil until cheese melts.

Fish Chowder
Break drained canned salmon in chunks. Add to heated can of cream of potato soup. Serve with oyster crackers.

Tuna Roll with Vegetable Sauce

Submitted by: Rose Miller of Little Rock

Oven: 400º F.

Crust:

1 cup flour

1/2 teaspoon salt

1/3 cup shortening

1/4 cup shredded cheddar cheese

4 tablespoon cold tap water

Cut shortening into flour and salt. Add shredded cheese and water. Roll out dough to 12 by 7.

Filling:

2 tablespoon chopped onions

2 tablespoon butter

1 tablespoon flour

1/4 cup Pet milk

1/4 teaspoon salt

1/8 teaspoon thyme

1/8 teaspoon pepper

1/8 teaspoon marjoram

1 can tuna

1/3 cup parsley

1 egg, beaten

Sauté onions in butter. Blend in flour, Pet milk, salt, marjoram, thyme and pepper. Bring ingredients to a boil, and then stir in tuna, parsley and egg. Spread mixture in center of dough. Moisten edges, roll and seal. Bake 40-45 minutes.

Sauce:

2 tablespoon butter

2 tablespoon flour

1 can vegetable broth

1 egg, beaten

1 cup shredded cheese

Salt and pepper

Remaining Pet milk (Add water to total 2 1/2 cups)

Melt butter and blend with flour and milk/water combination. Bring to a boil, and then add egg, vegetables, cheese, salt and pepper. Cook until slightly thick and pour over baked roll.

Salmon Patties I

Submitted by Patricia Wood of Harrison

1 can pink salmon

1 large onion, diced

1 large egg

1 package saltine crackers

1/8 cup milk

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon Accent

1/4 teaspoon Lowry's Seasoned Salt

Drain juice from salmon into pan. Place fish in bowl and remove skin and bones. Place fish into bowl with juice. Add onion and egg to fish and mix until "soupy." Finely dice crackers and add to fish. Add milk, seasonings and lemon juice. Mix until the consistency of hamburger for meatloaf.

Version 1: Place in oblong pan and press. Bake in oven until top is light brown and crusty, approximately 30-45 minutes.

Version 2: In a large skillet, heat 1/ 2 cup cooking oil. Shape salmon mixture into patties. Cook in oil until both sides are slightly brown and hold their shape.

Salmon Patties II

Submitted by: Naomi Inglett of Mountain Home

Servings: 9

1 (15 oz.) salmon

1/4 cup chopped onion

1 egg

1/4 cup milk

2 tablespoons flour

Cracker crumbs

Dash garlic powder

Dash tarragon (optional)

Salt and pepper

Olive oil

Break salmon apart and add onion, egg, milk, garlic power. Mix well and add flour. For flavor enhancement, let set in refrigerator for a few hours covered. Heat olive oil in skillet. Drop by tablespoon onto cracker crumbs. Coat each patty before putting in the hot skillet. Brown on both sides. Place on paper towel to absorb oil.

Salmon Patties III

Submitted by: Millie Thielemier of Pocahontas

1 (14.75 oz.) can pink salmon, drained (reserve liquid) and flaked

3 tablespoon reserved liquid

2 tablespoon finely chopped onion

1/4 teaspoon salt

1/2 cup saltine cracker crumbs

1/8 teaspoon ground black pepper

1 egg, lightly beaten

1 tablespoon vegetable oil

1/4 cup finely chopped celery

5 hamburger buns, toasted

Thousand Island dressing or tartar sauce

Combine salmon and reserve liquid, cracker crumbs, egg, celery, onion, salt, and pepper in a medium bowl. Shape into five patties. Heat oil in large skillet over medium heat. Add patties and cook for 3-4 minutes on each side or until heated through. Serve on buns with dressing or tartar sauce.

Simple Simon Salmon Patties

Submitted by: Andrea Rossi Meurer of Little Rock

1 pound can salmon

1/4 teaspoon salt

Cayenne pepper

1/2 cup grated or diced onion

1 teaspoon chopped parsley

1 1/2 cup fine cracker crumbs

1 egg, beaten

2 tablespoons margarine (can use cooking spray)

Remove skin and bones from salmon. Reserve liquid. Flake meat. Place in bowl and season with salt, pepper, onion and parsley. Mix in crumbs, then egg. If mixture is too dry to shape, add salmon liquid as needed. Shape into patties. Heat margarine or cooking spray in skillet. Fry patties, turning once, until lightly browned and heated thoroughly.

Shrimp and Linguine

Submitted by: Pauline Karczewski of Heber Springs

Servings: 4

2 large cans Italian plum tomatoes, diced

4 cloves diced garlic

1 small diced onion

2 packages frozen shrimp

1 pound linguine pasta

Salt, pepper and basil

Fry in oil the onion and garlic, then add tomatoes and liquid. Add salt, pepper and basil and bring to a slow boil. Add shrimp into tomatoes, but be sure not to overcook. Boil the pasta separately, drain and add to the shrimp sauce.

Tuna Lunch Meeting Salad

Submitted by: Marilyn Wood of Cherokee Village

2 envelopes plain gelatin

1 cup heavy cream, whipped

1/2 cup cold water

2 (6 1/2 oz.) cans water pack tuna

1 cup chili sauce

1 cup ripe olives, sliced

3 tablespoons lemon juice

1 cup chopped celery

1 cup mayonnaise

Soften gelatin in cold water. Heat chili sauce to boiling. Remove from heat, add softened gelatin and stir until dissolved. Add lemon juice and chill until partly set. Fold in mayonnaise, whipped cream, olives, celery and flaked tuna. Pour into 2-quart mold, refrigerate until firm. No additional dressing necessary before serving.

Shrimp Curry

Submitted by: Kathy Merten of Hot Springs Village

1/2 cup chopped onions

1 cup sour cream

1 stick butter

1/2 teaspoon curry powder

1 can cream of shrimp soup

1 cup cooked shrimp

Sauté onions in butter until clear. Combine all ingredients; heat to simmer. Serve over rice or noodles.

Shrimp Remoulade

4 tablespoons horseradish mustard

1/2 cup tarragon vinegar (prefer dark Heinz)

2 tablespoons catsup

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 whole garlic clove, mashed

1 cup salad oil (Wesson brand)

1/2 cup green onion, finely chopped

1/2 cup celery, finely minced

3-4 pounds boiled shrimp, de-veined

Mix first seven ingredients. Add salad oil, beating thoroughly. Add onion and celery. Pour over shrimp.

Shrimp Creole

Submitted by: Martha McNeil of North Little Rock

Servings: 4-6

1/4 cup vegetable oil

1 (20 oz.) can tomatoes, chopped

1 cup chopped celery

1 cup beef broth

1 cup sliced onions

1 teaspoon salt

2 green onions, sliced

2 tablespoons chili powder

1/2 cup chopped green pepper

1/2 teaspoon celery seed

1 teaspoon sugar

1/2 teaspoon hot red pepper sauce

1 tablespoon flour

2 pounds shrimp, cooked and deveined

Heat oil in saucepan; mix in the celery, onions, green onions, green pepper, sugar and flour. Cook over low heat, stirring frequently, for 10 minutes. Stir in the tomatoes and cook 10 minutes, stirring frequently. Mix in the broth, salt, chili powder, celery seed and hot red pepper sauce. Cover loosely and cook over very low heat for 1 hour. Add the shrimp and heat. Serve with rice.

Tuna Croquettes

Submitted by: Betty Korbus of Hot Springs Village

2 small cans tuna, drained (save liquid)

3/4 can cream of celery soup (do not dilute) (save remaining soup)

1/2 cup fine cracker crumbs

2 tablespoons lemon juice

1/2 cup chopped parsley

1/4 - 1/2 teaspoon mace

1 beaten egg

1/4 cup and 1 tablespoon chili sauce or catsup

Mix all ingredients together. Add more cracker crumbs, if needed, to make patties firm. Chill in the refrigerator for at least 30 minutes. Shape into patties or rolls. Next combine, egg and 1 tablespoon chili sauce or catsup. Dip each patty into egg mixture and then roll in more cracker crumbs. Fry in hot vegetable oil until browned, about a few minutes.

To make sauce, combine remaining soup, tuna oil (1 or 2 tablespoons), 1/4 cup chili sauce or catsup and 1 or 2 tablespoons water. Cook sauce over low heat until hot. Can serve with tartar sauce in place of sauce.

Tilapia

Submitted by: Lisa Bunda of Little Rock

4 tilapia fillets

Flour

1 egg

1/4 stick butter

1/2 cup vegetable oil

1 box Panko bread crumbs

Cut tilapia fillets in two pieces lengthways cutting out dark vein in center of fillet. Dredge fillets in flour. Dip fillets in beaten egg and then roll in Panko bread crumbs. Mix butter and vegetable oil in skillet and heat until hot. Cook fish uncovered until browned then turn over and continue cooking until other side is browned, about 5-7 minutes each side.

Shrimp a la Creole

Submitted by: Lois Rooney of Paragould

Servings: 2-3

1 pound shrimp

3 tablespoons butter

8 sliced mushrooms or small jar of sliced mushrooms

1 small green pepper, diced

1 diced pimento

1 can diced tomatoes

1/2 cup tomato sauce

1/2 cup sherry or Madeira wine (optional)

Cook shrimp in salted water for 10 minutes. Remove shells and de-vein the cooked shrimp. Melt 2 tablespoons of butter, add hot add shrimp and lightly saute. Set aside. To cook tomato sauce, saute 1 tablespoon of butter and mushrooms and add green pepper and pimento, diced tomatoes and tomato sauce. Simmer for 10 minutes. Add the shrimp and sherry or wine to the tomato sauce. Serve over rice.

Orange Pecan Tilapia

Submitted by: Patti Logan of Jenny Lind

Servings: 4

5 tilapia filets, thawed

1 cup orange juice

3 tablespoon Dijon mustard

1/2 cup chopped pecans

Garlic salt

Flour

Canola or olive oil

2 tablespoons dried parsley flakes

Sprinkle filets with garlic salt. Dip lightly in flour. Add oil to frying pan to barely cover bottom. Heat oil and add filets. Lightly brown on each side. Wisk orange juice and mustard in bowl. Add to filets and simmer until sauce has thickened. Sprinkle with pecans and parsley flakes.

Easy Crab Cakes

Submitted by: Naomi Inglett of Mountain Home

Servings: 4

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped green onions

1/4 cup mayonnaise

1 tablespoon fresh squeezed lemon juice

1/ 4 teaspoon seasoned salt

1/2 teaspoon garlic powder

Dash cayenne pepper

2 (6 oz.) cans crabmeat (Chicken of the Sea brand)

1 medium egg, beaten

1 cup seasoned breadcrumbs

3 tablespoons butter (or olive oil)

In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic power and cayenne pepper. Stir in crab, egg and 1/3 cup breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll crab balls in remaining breadcrumbs, flatten into cakes about 1/2 inch thick. In skillet, melt butter over medium heat. Fry crab cakes 3 to 4 minutes on each side or until golden brown.

Salmon Log

Submitted by: Naomi Inglett of Mountain Home

1 can (2 cups) salmon

1 (8 oz.) package cream cheese, softened

1 tablespoon lemon juice

2 teaspoon grated onion

1/4 teaspoon salt

1 teaspoon prepared horseradish

1/2 cup chopped pecans

3 tablespoons parsley flakes

Drain and flake salmon, removing bones and skins. Combine salmon with remaining ingredients and mix thoroughly. Chill several hours. Combine pecans and parsley flakes. Shape salmon mixture in an 8-by-2 inch log; then roll in the nut mixture. Chill well. Serve with any variety of crackers. As it softens, it can be used as a dip.

Shrimp with Cooked Coleslaw

Submitted by: Naomi Inglett of Mountain Home

Servings: 3

16 fresh shrimp

1 1/2 pound coleslaw mix

1/4 cup red wine vinegar

1/4 cup finely chopped fresh chives

Peel and de-vein shrimp. Rinse shrimp and pat dry. Set aside. In large skillet add 2 tablespoons olive oil. Heat and add shrimp over medium heat about 5 minutes or until shrimp are opaque. Remove from skillet; keep warm. Add coleslaw mix to hot skillet (add 1 to 2 tablespoons water if necessary). Cook and stir over medium heat 6 minutes or until coleslaw is just tender. Stir in vinegar and chives. Season with salt and pepper as desired. Add shrimp back into skillet to heat.

Tuna Burgers

Submitted by: Naomi Inglett of Mountain Home

Oven: 450º F.

1 (7 oz.) can tuna

1/4 cup chopped onion

1/4 cup chopped celery (or celery powder)

1/4 cup chopped pickle or olives

Enough salad dressing or mayo to mix

Paprika

Cheese slices

Hamburger buns

Mix all ingredients, except cheese. Butter hamburger buns and place mixture on bottom half of bun, add cheese slice, cover with top half of bun, Wrap in foil and bake for 15 minutes.

Shrimp Supreme

Submitted by: Carolyn Fugedy of Rogers

Servings: 8

2 pounds shrimp, cooked

4 tablespoons butter

1 bay leaf

4 tablespoons flour

Dash red pepper

8 tablespoons tomato catsup

Juice of half a lemon

1 1/2 cups milk

Salt and pepper to taste

4 tablespoons Worcestershire sauce

Cream butter and flour over medium heat. Add milk and make a thick cream sauce. Add Worcestershire sauce, catsup, bay leaf, red pepper and lemon juice. Salt and pepper to taste. Add cooked shrimp and allow to get very hot. Serve in a ring of rice.

Herbed Salmon En Papillote

Submitted by: Carolyn Fugedy of Rogers

Servings: 2

1 medium carrot, cut into thin, 3-inch strips

1 celery stalk, cut into thin, 3-inch strips

1 small onion, thinly sliced

2 (4 to 5 oz.) salmon fillets

Salt and pepper

2 teaspoons minced fresh dill or 1 teaspoon dried

3 tablespoons sliced scallion

2 tablespoons chopped parsley

2 teaspoons melted butter

Tear two 10-by-14-inch sheets of parchment paper. Fold in half and trim edges to form a half-moon shape. Open up paper and butter. Place half the carrot, celery and onion to one side of crease on each sheet of buttered parchment. Top with salmon fillet. Season with salt and pepper to taste. Sprinkle dill, scallion and parsley over salmon. Drizzle 1 teaspoon melted butter over each. Fold over paper, fold edges and crimp to seal. Place on plate and cook on high in microwave for 3 to 4 minutes, or until salmon is just opaque throughout. Do not overcook. Serve in parchment, cutting open to show fish.

Ever Fresh Crunchy Tuna Salad

Submitted by: Elaine Roth of Bella Vista

Servings: 6-8

Combine: 1 can peas, drained

1 cup celery, diced

1 medium onion, diced

2 (7 oz.) cans tuna, drained

Add: 1 cup mayonnaise

1 tablespoon lemon juice

1 tablespoon soy sauce

1/8 teaspoon garlic salt

Chill 1 hour or more. Just before serving add 2 cups chow mein noodles and toss lightly. Serve on bed of lettuce and garnish with chopped almonds.

Lenten Tuna Slaw

Submitted by Diane Hanley of Little Rock

2 cups shredded cabbage or cole slaw mix

1 (6 oz.) can of tuna, drained

1/3 cup fat-free French or Catalina dressing

Mix well with a fork and chill.

Creole Sole

Submitted by: Jean Mathias of Blytheville

Oven: 375º F.

1 green bell pepper, seeded and cut in strips

1 rib celery, minced

1/2 small onion, minced

1 teaspoon olive oil

1 cup diced fresh tomato

1 small bay leaf

1/2 teaspoon minced fresh thyme

Pinch ground cloves

Dash Tabasco sauce

Salt and pepper to taste

1/2 pound sole, flounder or other white fish fillets

Saute bell pepper, celery and onion in olive oil until tender, but not brown. Stir in fresh tomato, bay leaf, thyme, cloves, Tabasco, salt and pepper. Simmer gently 5 to 10 minutes. Discard bay leaf. Coat shallow non-stick pan with cooking spray and arrange fish in pan. Spoon sauce over fillets. Bake uncovered until fish flakes easily with a fork for about 10 minutes.

Catfish Fillets

Submitted by: Kathy Stone of Booneville

Oven: 400º F.

Sprinkle both sides of fillets with Cajun seasoning. Bake for 20 minutes or until tender.

Baked Sole

Submitted by: Edna Olienyk of Barling

Oven: 350º F.

Servings: 4

4 small sole (frozen fillet of founder, haddock or cod may be substituted)

2 tablespoons butter

1 tablespoons onion, chopped

3 tablespoons parsley, chopped

Salt

Freshly ground pepper

1/2 cup cooking white wine

1/4 pound small mushroom caps (optional)

Bread crumbs

Lemon slices

Prepare the sole by removing the black skin only. Put butter in large shallow oven-proof dish. Place the sole in dish and spread with onions and parsley. Sprinkle with salt and pepper. Moisten sole with wine and mushroom caps. Cover with bread crumbs, dot with butter and bake for 30 minutes. Serve with lemon slices.

Smoked Paprika Roasted Salmon with Wilted Spinach

Submitted by Ellen L. Unger of Texarkana

Oven: 400º F.

1/4 cup orange juice

2 tablespoons plus 1 teaspoon olive oil, divided

2 teaspoon thyme leaves, divided

2 pounds salmon fillets

1 tablespoon brown sugar

1 tablespoon McCormick Smoked Paprika

1 teaspoon Saigon cinnamon

1 teaspoon grated orange peel, 1/2 teaspoon scilian sea salt

1 bag (10 ounces) spinach leaves, washed

Mix orange juice, 2 tablespoons of oil and 1 teaspoon of the thyme in a small bowl. Place salmon in large glass dish. Add marinade, turn to coat well. Cover and refrigerate 30 min. or longer for extra flavor. Mix sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in a small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Toss out marinade. Rub top of salmon evenly with smoked paprika mixture.

Roast salmon in oven for 10 to 15 minutes or until fish flakes easily with a fork. Meanwhile, heat remaining teaspoon of oil in large skillet on medium heat. Add spinach, cook and stir 2 minutes or until wilted. Serve salmon over spinach.

Honey Herb Salmon

Submitted by: Ellen L. Unger of Texarkana

1/4 cup extra virgin olive oil

1/2 teaspoon dried leaf thyme

1 teaspoon fresh rosemary, chopped

1 tablespoon parsley or other favorite herbs freshly ground

Black pepper

Splash or two of balsamic vinegar

2 cloves garlic minced.

1/4 cup honey

4 salmon fillets

Combine oil, herbs, balsamic vinegar, garlic, honey and seasonings in a plastic bag. Place salmon fillets in the mixture, turning to coat well. Marinate 2 hours, or up to 4 hours, turning fillets. Heat 1 tablespoon of olive oil in a large ovenproof skillet, sear the salmon, skin side down, for about 4 minutes. Move the skillet to the oven and cook, uncovered, for about 12 minutes, or until salmon flakes with a fork. It will cook slightly when removed from oven, so don't overcook. Salmon may be cooked in marinade if desired.

Fish Tacos

Submitted by: Michelle Hastings of Little Rock

Servings: 4

5 tilapia fillets

Olive oil

Garlic salt and cumin

Tomato, lettuce, avocado, cheese and salsa

Taco shells

In a pan or on a griddle, cook fish in oil. Sprinkle fish with garlic salt and cumin while cooking. Chop and put in a bowl to serve. Chop and put in separate bowls: tomato, lettuce, avocado, cheese and salsa. Warm taco shells in the oven. Fill with fish and other toppings.

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