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Saturday, 01 April 2017 00:00

BAKED COD WITH RITZ CRACKER TOPPING

INGREDIENTS:

• 2 pounds skinless cod fillets
• Salt
• 1 sleeve of Ritz Crackers (about 34 crackers)
• 5 Tbsp. unsalted butter
• Lemon and parsley for garnish (optional)

PREPERATION:

1. Preheat the oven to 350ºF. Grease a small baking pan or casserole pan with butter or a little oil. Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets. If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt. 2. Melt the butter. Crush the Ritz crackers over a bowl: they should look like course breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish fillets. 3. Place in the oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.) Serve the fish with lemon and parsley.

 

Saturday, 30 November 2013 17:17

CITRUS BAKED ALASKA POLLOCK

INGREDIENTS:

• 1 pound Alaska Pollock fillets
• 1/4 tsp. crushed red pepper
• 2 teaspoons soy sauce
• 1 teaspoon lime juice
• 2 teaspoons lemon juice
• 1/4 cup melted butter
• 1 clove garlic, minced
• salt and pepper to taste

PREPERATION:

Put the fillets in baking dish. Combine crushed red pepper, soy sauce, lime juice, lemon juice, melted butter, garlic, salt and pepper and pour over the Alaskan Pollock fillets. Bake into preheat oven at 400 degrees F for 30 minutes or until fish flakes easily with a fork. Baste fish twice while baking. Serves 2 to 3.

 

Saturday, 02 November 2013 17:40

PAN FRIED HAKE WITH LEMON AND HERB BUTTER SAUCE

INGREDIENTS:

• 4 - 8 Oz. Hake Fillets
• 1 Tbsp. olive oil
• Salt and pepper
• 2 - 3 Oz. Butter
• 1/2 lemon, seeds removed
• 1 Tbsp. chopped herbs (parsley, chives and tarragon)

PREPERATION:

1. Heat the olive oil in a large frying pan and add the seasoned hake fillets, cook for 4-5 minutes. Turn hake fillets over and cook for another 4-5 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce. 2. Add butter to the frying pan and allow it to gently melt over a moderate heat. When it had melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sauteed new potatoes. Serves 4

 

Saturday, 28 September 2013 20:43

GARLIC LOBSTER TAILS

INGREDIENTS:

• 2 Lobster Tails (8-10 Oz. each)
• 4 to 6 cloves garlic, minced
• 6 tablespoons butter, cut into bits
• 1 lemon, juiced
• 1/2 teaspoon Cajun spice
• 1/2 teaspoon seafood seasoning, such as Seafood Magic
PREPERATION:
Preheat broiler. With kitchen shears or large, sharp knife, cut lobster tails down back on curved side of shell. Pry sides of shells apart to expose meat. Top meat with garlic and butter. Squeeze lemon juice over lobster meat and dust liberally with Cajun spice and seafood seasoning. Preheat broiler. Set lobster tails in roasting pan and broil 4 to 6 inches from heat for 12 to 15 minutes, until meat is opaque in center. Makes 2 servings.
Saturday, 03 August 2013 22:29

LITTLE NECK CLAMS WITH VEGETABLE PESTO

INGREDIENTS:

• 1 carrot, minced
• 1 celery stalk, minced
• 2 T. scallion, minced
• 1/4 c. olive oil
• 2 garlic cloves, minced
• 2 T. lemon juice
• 1/4 tsp. each salt and pepper

PREPERATION:

Blend all Vegetable Pesto ingredients in small bowl. Set aside. Scrub clams in cold water with a scrub brush. Arrange clams in grill-and-shake basket. Place on grill until shells pop open. Serve hot grilled clams with a dish of Vegetable Pesto. Serves 8 Substitutions: mussels in shell
Calculations per serving: 196 calories • 14 gm total fat, 2 gm saturated fat, 29 mg cholesterol, 208 mg sodium Diabetic Exchanges: 1 vegetable • 1 1/2 meat • 1 fat

 

Saturday, 09 August 2014 00:00

Canadian Bacon-Wrapped Barbecued Tuna

INGREDIENTS:

• 1 Lb. tuna, cut into 12 chunks
• 1/3 c. light Italian salad dressing
• 1/3 c. teriyaki sauce
• 12 canadian bacon slices

 

PREPERATION:

1. Mix salad dressing, teriyaki sauce and tuna in a glass bowl. Marinade in refrigerator for 20 min. 2. Remove albacore from marinade. Wrap a slice of bacon around each chunk of tuna and secure with 2 heavy-duty toothpicks. 3. Place on grill for 2 minutes. Turn. 4. Grill for 3 more minutes or until fish turns opaque (Tuna is more moist and tender when cooked to retain a pink-pearl center) and internal temperature reaches 125 F. Serves 4