Lenten Season Is Here! - WLOX.com - The News for South Mississippi

Nancy's Corner

Lenten Season Is Here!

For many coastal residents, Lent means they will eat fish only on Fridays during this religion season.  Here are some recipes you may enjoy for fish during this time of the year.  

Salmon and Shrimp Cakes  

  • 10 oz. shrimp, peeled, deveined and minced
  • 1 cup finely chopped red bell pepper
  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound salmon fillets
  • 1 3/4 cups dry whole wheat bread crumbs
  • 5 tablespoons grated Parmesan cheese
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 tablespoons chopped fresh chives
  • 1 fresh jalapeno pepper, seeded and chopped
  • 2 eggs, well beaten
  • 1 (8-oz.) package cream cheese, softened

Preheat oven to 450 degrees.  Lightly grease a medium baking sheet.  In a medium skillet over medium low heat, cook and stir shrimp and red bell pepper until shrimp is partially cooked.  Remove from heat, and set aside.  Heat 1 tablespoon olive oil in the skillet over medium heat, and cook salmon just until no longer pink.  Remove from heat, cool and finely chop.  In a medium bowl, mix whole wheat bread crumbs, Parmesan cheese, black pepper, basil and thyme.  Stir in shrimp, red bell pepper, salmon, remaining olive oil, chives and jalapeno.  Thoroughly blend eggs and cream cheese into the mixture.  Divide the mixture into about 4 patties ¾ inch thick, and arrange on the prepared baking sheet.  Bake 20 to 25 minutes in the preheated oven, until lightly browned.                  

Baked Fish and Rice  

  • 1 1/2 cups boiling chicken broth
  • 1/2 cup uncooked long grain rice
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1 (10-oz.) package frozen chopped broccoli, thawed and drained
  • 1 tablespoon grated Parmesan cheese
  • 1 (2.8 oz.) can French-fried onions, divided
  • 1 pound fresh or frozen fish fillets, thawed
  • 1 dash paprika
  • 1/2 cup shredded Cheddar cheese

In a greased 11x7x2-inch baking dish, combine the broth, rice, Italian seasoning and garlic powder.  Cover and bake at 375 degrees for 10 minutes.  Add the broccoli, Parmesan cheese and half of the onions.  Top with fish fillets; sprinkle with paprika.  Cover and bake 20 to 25 minutes longer or until the fish flakes easily with a fork.  Uncover; sprinkle with cheddar cheese and remaining onions.  Return to the oven for 3 minutes or until cheese is melted.         

Tuna Fish Special  

  • 1 (6-oz.) can tuna, drained and flaked
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped celery
  • 1/4 cup sliced green onions
  • 1/3 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon curry powder
  • 1 dash garlic powder
  • 2 tablespoons slivered almonds, toasted
  • 1 cup chow mein noodles
  • Lettuce leaves

In a bowl, combine tuna, peas, celery and onions.  In another bowl, combine mayonnaise, lemon juice, soy sauce, curry powder and garlic powder; stir into tuna mixture.  Stir in almonds; top with noodles.  Serve on lettuce if desired.

Almond-Topped Fish  

  • 1 tablespoon butter or stick margarine
  • 1 small onion, thinly sliced
  • 4 (6-oz.) fillets fresh or frozen cod or haddock, thawed
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fat-free mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 2 tablespoons sliced almonds, toasted

Place butter in a 13x9x2-inch baking dish; place in a 400-degree oven until melted.  Spread butter over bottom of dish; cover with onion.  Arrange fish over onion; sprinkle with salt, dill and pepper.  Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish.  Bake, uncovered, at 400 degrees for 18-20 minutes or until fish flakes easily with a fork.  Sprinkle with almonds.            

Fish Fillets with Stuffing   

  • 2 tablespoons butter or margarine, melted
  • 1/3 cup chicken broth
  • 1/2 cup finely chopped onion
  • 1/2 cup finely grated carrots
  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup minced fresh parsley
  • 1/2 cup dry breadcrumbs
  • 1 egg, beaten
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 pounds fish fillets (cod, halibut, Pollock, etc.)
  • Paprika

In a large bowl, combine the first 11 ingredients and mix well.  In a greased 13x9x2-inch microwave-safe dish, arrange the fillets with stuffing between them.  Moisten paper towels with water; place over fish.  Cook 15-16 minutes or until fish flakes easily with a fork, rotating dish occasionally.  Sprinkle with paprika.

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