Lemon Stuffed Fish Fillets



2 tablespoons [30 mL] butter

1/4 cup [60 mL] chopped onion

1/2 cup [125 mL] chopped celery

2 cups [500 mL] stale bread dices

1 tablespoon [15 mL] freshly chopped parsley

1/2 teaspoon [2.5 mL] grated lemon rind

1 tablespoon [15 mL] lemon juice

2 pounds [1 kg] fresh or frozen thawed fish fillets

1 tablespoon [15 mL] melted butter

Paprika

Salt and pepper, to taste



Lemony Chive Sauce

1/3 cup [80 mL] melted butter

2 tablespoons [30 mL] finely minced chives

1 tablespoon [15 mL] lemon juice

1 teaspoon [5 mL] grated lemon rind

Salt and pepper, to taste



Into a frypan, melt butter.

Soften together chopped onion and celery into melted

butter.

Mix in bread dices, chopped parsley, grated lemon rind

and lemon juice.

Salt and pepper.

Stir delicately.

Arrange half of fish fillets side-by-side over the

bottom of a greased, oven-proof dish.

Evenly top with bread dices mixture.

Cover with remaining fish fillets.

Brush with melted butter.

Sprinkle with paprika.

Cover and bake into a preheated 450F [230C]

oven, 10 to 12 minutes per inch [2.5 cm] of fish

thickness.

Five [5] minutes before the end of cooking time,

uncover dish.

Meanwhile, prepare lemony chive sauce.

Serve, along with lemony chive sauce.

Lemony Chive Sauce

Mix and heat together melted butter, minced chives,

lemon juice and grated lemon rind, until hot.

Salt and pepper, to taste.

SEAFOOD NEWBURG



4 Tbsp. butter or oleo

4 c. fresh or frozen uncooked

seafood

crabmeat (a must), lobster,

shrimp or fish fillets, cut

seafood in 1-inch pieces

3 Tbsp. lemon juice

1 Tbsp. flour

1 tsp. salt

1/2 tsp. paprika

1/8 tsp. cayenne pepper,

optional

2 c. light cream

3 egg yolks

2 Tbsp. sherry

6 c. hot cooked rice or

linguine noodles



Saute seafood in butter over low heat about 5 minutes.

Stir constantly, sprinkle with lemon juice. Mix flour, salt,

paprika and pepper; stir into seafood. Remove from heat.

Gradually stir in 1 1/2 cups cream. Return to heat until sauce

comes to a simmer. Combine egg yolks with remaining cream.

Blend in 1/4 of this mixture at a time. Stir until slightly

thickened. Add sherry last, liberally if you prefer. Serve

over rice or linguine; garnish with parsley. Yield: 6 to 8

servings. Make full recipe and freeze leftovers.

SEAFOOD STRUDEL



1 lb. fresh mushrooms, sliced

4 Tbsp. butter

8 oz. cream cheese, softened

1 c. sour cream

1 large egg

1 3/4 lb. seafood (scallops,

lobster, crabmeat, shrimp

or a meaty white fish)

1 Tbsp. butter

2 Tbsp. chopped chives or

scallion tops

2 to 2 1/2 Tbsp. fresh dill

juice of 1/2 lemon

salt and pepper to taste

1 box strudel leaves (filo)

1/4 lb. butter, melted (for

painting filo)



Saute mushrooms in 4 tablespoons butter. Beat softened

cream cheese with sour cream and egg. Lightly saute seafood in

1 tablespoon butter (or less, just enough to prevent sticking).

Add seafood to cream cheese mixture. Add sauteed mushrooms.

Add chives or scallions and dill. Fold everything together and

add juice of 1/2 lemon. Salt and pepper to taste. (Up to this

point, recipe may be made the day before serving.) Preheat oven

to 375 degrees. Butter a 10-inch quiche dish. At this point, you

should work rapidly to prevent the leaves from drying out and

crumbling. Drape dish with 2 strudel leaves and paint with

melted butter. Add 2 more leaves, again painting with butter.

Pour in seafood mixture and cover with 2 more sets of leaves

painted with butter in the same fashion, letting all ends hang

over dish. Roll top and bottom layers up together and fold in

to make an edge. In center, make a rose by taking leaf and

rolling it in a tight circle. Paint the entire top with melted

butter. Bake for 35 minutes on bottom shelf of 375 degrees oven until

lightly browned. Can be assembled in the morning, covered with

plastic wrap and baked before serving. Serves 6 for dinner.

Citrus Baked Fish



Ingredients:



2 pounds fish steaks

1/2 cup onion, minced

2 cloves garlic, minced

2 tbsp. olive oil

2 tbsp. fresh, minced cilantro

1 tsp. salt

1/8 tsp. pepper

1/2 cup orange juice

1 tbsp. lemon juice



Arrange the fish in a shallow baking dish. In a small skillet sauté the onion and the garlic until the onion is tender but not brown. Into the pan, stir in the cilantro, salt and pepper. Spread the mixture over the fish. Combine the orange juice and lemon juice and pour evenly over the fish. Bake, uncovered, in a 400 degree oven for about 20 to 25 minutes, or until the fish flakes easily with a fork.