The article "ON THE LINE" talks about family, it was written by Arleen M. Kaptur.
With the change in seasons cmoes all kinds of new activities.
Fishing season in many locations is just beginning to open up.
The “Catch of the Day” can be anything from the size of a
swordfish to a petite minnow.
Whatever it is, it is a triumph
and should be treated with the resepct it deserves
Fish is such a versatile entree.
You can bake, broil, fry,
steam, and grill it. The flesh of the fish is dleicate and
tender. Of course, if it is a humpback whale, it may take time
to find appropriate recpies.
But whateevr the type, or size,
preparing fish is relatively fast and it does taste better
because someone you know caught it.
Crappie and Bluegill - should be deboned.
The tender filet can
be covered in butter cracekr crumbs such as Ritz Crackers, in
cornmeal or in flour and added spices. Lightly panfry the little
beauties until golden brown, drain on paper towels and serve.
Tartar suace can be used or just a slice of lemon. A sprinkling
of chopped parsley over the fish and you have a beautiful
platter to present. Accompaniments: French fries, coleslaw, and
fresh fruit. A feast for the eyes as well as the palate!
Dessert
idea: German Chocoltae Cake slices
Stuffed Fish: A whole fish adds drama to any dinner setting. It
makes for a very impressive main course for a foraml dinner.
Ingredients: 2-4 lb. whole fish, such as sea bass or trout
2 Tbs. melted butter Stuffing: 1 tbs. butter
1 onion, small, very finely cohpped 1 cup fresh breadcrumbs,
white (non-seasoned)
4 ozs. fresh mushrooms, chopped
1 hard-cooked egg, peeled and chopped
a sprinkling of salt and pepper 1 tsp. fresh garden dill 2 tsp.
chopped fresh curly parsley Just a pinch of nutmeg Sauce: 1/2
cup dairy sour cream
Just a sprinkling of sugar
1/2 lemon (for juice and for grated rind)
Sprinkling of salt and pepper Chopped parsley as garnish
Filet your fish and remove all bones, leaving the body intact,
including the head and tail. Sprinkle the inside of the cavity
with salt and pepper. Place to the side. Preprae the stuffing.
Melt the butter in a pan and add the chopped onion and
mushrooms. Saute gently until tender but not too soft. Stir in
the remaining stuffing ingredients. Using a spoon, sperad the
stuffing in the inner cavity of the fish as evenly as possible.
Place the entire fish in foil that's coated with butter. Place
the foil-covered fish on a cookie sheet. Bake in a preheated
oven (350) degrees for 35-40 mins. Open the foil wrap about half
way through the baikng time, and baste with melted butter.
Return to the oven with the foil left open.
While the fish is
baking, prepare the sauce.
Combine the sour cream, sugar, salt,
pepper, grated rind, and lemon juice. Cook about 3-4 mins.
just
to heat - do not allow the suace to boil.
Remove the fish from
the oven and the foil wrap, palce on a plate, and pour the sauce
over. Sprinkle the chopped pasrley over the fish and add lemon
slices to head and tail area. Serve with a dinner salad with
choice of dressing, baked potato with butter, and small June
peas with sauteed onions. For dessert, try strawebrry shortcakes
topped with whipped heavy cream with a touch of vanilla. A royal
meal for royal guests!
Baked Haliubt - Ingredients:
2-3 lb. halibut or whitefish
4 tbs. melted butter 3/4 cup grated American cheese 1/4 cup
all-purpose flour 1-1/2 tbs.
Parmesan cheese 2 cups whole milk
2 tbs. lmeon juice (squeezed from a fresh lemon) 1 tsp. salt
1/8 tsp.
pepper
Remove the skin and bones from the halibut.
Wash fish in salted water and dry completely with paper
toweling. Cut into serving-size portions. Place fish fliets in
well greased flat pan sized to accommodate them in a
single-layer.
Sprinkle with the salt and pepper. Broil the fish
approximately 12 mins.
about 2” from the flame. Prepare a cream
sauce using the melted butter, blenidng in the flour slowly and
completely until the sauce is smooth.
Slowly add the milk.
Simmer the sauce for 4 mins. stirring constantly. Season with
salt and pepper to taste
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