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Fiesta Fish
Tuna Pockets
Steamed Shrimp
Shrimp Creole
Salmon Fillets in Chipotle Sauce
Tuna Broccoli Loaf
Tuna Hot Dish
Smokey Salmon
Salmon Patties
Salmon Patties (Catholic Kid Special)
Foil Baked Tilapia
Baked Shrimp with Feta, Tomato and Basil
Garlic Grilled Halibut
Fiesta Fish
Submitted by: Claudette Warren, Fayetteville
Servings: 4
Oven: 350° F.
11-1/2-oz. package individually frozen fish
1 cup small shell macaroni or spaghetti
16 oz. can tomatoes, cut up
1/2 cup chopped onions
2-1/2 tablespoons taco seasoning mix
1 medium, sliced green pepper
1/4 cup shredded cheddar cheese
Allow unwrapped frozen fish to stand at room temperature for 20 minutes. Cook macaroni (or spaghetti) according to package directions and drain. In a medium saucepan stir together undrained tomatoes, onion and taco seasoning mix. Add macaroni and green pepper and bring to just boiling.
Pour in a 10x6x2 baking dish. Fold each fish to fit in the pan. Place over the mixture. Spoon some of the sauce over the fish. Bake for 35 minutes, until fish flakes easily. Uncover, sprinkle cheese over the fish and bake uncovered for five minutes more.
Tuna Pockets
Submitted by: Denise Steinhaus
Servings: 4
Oven: 375° F.
1-12 oz can tuna, drained & flaked
1 cup shredded Cheddar cheese
2 tablespoons Ranch-style dressing
1 can (8 oz) refrigerated crescent rolls
Combine tuna, cheese, and dressing. Separate crescent dough into 4 rectangles. In an ungreased cookie sheet, press reach rectangle to about 4″x8″. Cut each rectangle in half to form 8 squares. Mound tuna mixture on a diagonal half of each square, leaving a 1/2″ border around the filling. Fold each dough square in half to form a triangle; press edges with a fork to seal; and cut a slit in top. Bake for 14-16 minutes until golden brown. If desired, up to 1/4 cup chopped peppers, onion, celery, chives, or olives may be added to the filling.
Steamed Shrimp
Submitted by: Malise O’Banion, Texarkana
3-5 pounds unpeeled shrimp
salt and cayenne pepper
1 cup green onions
1 cup white onions
1 cup celery
1 cup bell pepper
1/4 cup parsley
2 cups garlic
1/2 cup oil
1 stick butter
2 teaspoons liquid crab boil
1 bag crab boil
Rinse and drain shrimp but do not peel. Place in platter and heavily season with salt and cayenne pepper. Set aside. Put in refrigerator until ready to use. Chop all veggies -not too fine – about the size of your thumb nail. Saute in oil in heavy, large dutch oven. Cover and cook until reduced to 1/3 original volume. Stir often to prevent sticking. Add stick of butter, liquid crab boil and mix with vegetables. Place bag of boil on top of mixture, cover and cook for 5-10 minutes. Remove boil bag and add shrimp to vegetable mixture. Gently fold shrimp into veggies, replace bag of boil into mixture, cover and steam 20-30 minutes or until done. Do not overcook. Shrimp will be tough and hard to peel if they are steamed too long. Check after 15 minutes; if they are opaque, they are done. Serve shrimp in bowls with all the juice. Serve plenty of hot French bread and have lots of napkins on the table.
Shrimp Creole
Submitted by: Malise O’Banion, Texarkana
1/2 jar roux
1 large onion
6 green onions
1 cup chopped celery
1 small bell pepper, chopped
1 tablespoon chopped garlic
1 /2 lemon, squeezed
thyme, bay leaf, salt, cayenne pepper
1 can tomato paste
1 can of water
worchestershire sauce
water, pinch of sugar
If you can get the jarred roux, great. If not, make your roux from 1/2 cup flour and 1 /2 cup oil. Make it dark! Chop the veggies, not too fine. Add to hot roux and cook until they wilt. Now add tomato paste, water, lemon juice, stirring all the time. (You’ll have to judge the amount of water – start with the same amount as can of tomato paste.
Let this cook down for a bit. Add your seasonings now: salt, pepper, thyme, worchesthire, pinch of sugar. Cook about 15 more minutes, stirring often and making sure this doesn’t burn on bottom. Add 2-3 pounds raw peeled shrimp and 1 /4 cup chopped parsley. Choose shrimp that are about 25-33 or so — not too big. Add the shrimp just before you serve the creole. Have the rice ready, the salad on the table, and the bread hot before you put the shrimp in. They only need to cook about 3 minutes in the very not creole. Add more chopped green onions after the shrimp are in the creole -taste for seasonings and adjust.
Notes: You can make the creole the day before if you like. Just cool and refrigerate overnight. Then you just heat it in a dutch oven and add the shrimp.
Salmon Fillets in Chipotle Sauce
Submitted by: Jim Walters, Clarksville
Servings: 4
2 cloves garlic
2 chipotle peppers in adobo sauce
Juice of 1 lime
1/2 cup mayonnaise
1/2 cup sour cream
4 (6 oz.) salmon fillets
2 tablespoons vegetable oil
Process garlic, chipotles and lime juice in food processor or blender until smooth. Transfer to bowl; add mayonnaise and sour cream, stirring to mix well. Set aside.
Salt and pepper salmon to taste. Heat oil in large nonstick skillet over high heat. Add fillets skin side down and cover loosely with foil. Cook about two minutes. Turn fillets and quickly brown other side. Reduce heat to low and cook five minutes longer until fish flakes with a fork. Transfer to serving platter. Top with some of the sauce; serve additional sauce on the side.
Tuna Broccoli Loaf
Submitted by: Anita O’Dell, Harrison
Oven: 350° F.
4 eggs beaten
1 cup fresh bread crumbs
1/2 cup milk
2 cans tuna, drained
1 small onion, chopped
1/2 teaspoon salt
2 teaspoons lemon juice
10 oz. frozen broccoli, cooked and drained
1/2 cup shredded swiss cheese.
Sauce:
2 tablespoons butters
1/2 teaspoon dry mustard
1 cup shredded swiss cheese
2 tablespoons flour
1 1/2 cups milk
Beat eggs and add bread crumbs and milk. Let stand for five minutes. Add tuna, onion, salt, lemon juice, broccoli and cheese. Blend together gently. Bake in a loaf pan for one hour. Let set for five minutes. To make cheese sauce, blend ingredients together and cook until cheese melts. Serve with tuna loaf.
Tuna Hot Dish
Submitted by: Anita O’Dell, Harrison
Oven: 375° F.
1 can mushroom soup
1 cup finely chopped celery
1 /4 cup finely chopped onion
3 tablespoons chopped pimiento
1/2 cup water
7 oz. can tuna, drained
1 cup chow mein noodles
Slivered almonds (optional)
Mix together ingredients except noodles and put in greased casserole dish. Sprinkle noodles and almonds on top. Bake one hour.
Smokey Salmon
Submitted by: Anita O’Dell, Harrison
7-1/2 oz. can salmon, drained (save juice)
8 oz. softened cream cheese
3 drops liquid smoke
3 tablespoon sliced green onions
Mix ingredients together, add salmon juice and mix well. Refrigerate two hours or overnight. Serve with crackers or on bread with lettuce for a sandwich.
Salmon Patties
Submitted by: Theresa Blair, Little Rock
1 can salmon
1/2 package saltine crackers, crushed
1 tablespoon or less Worcestershire sauce
2 eggs
1/2 onion, chopped fine
salt and pepper to taste
Crisco oil
Drain salmon; remove skin and bones (optional). Crush crackers in a ziploc bag. Mix the salmon, eggs, onion, Worcestershire sauce, salt and pepper in a medium-sized bowl. Add enough cracker crumbs for the patties to hold a shape of small slightly rounded oval. Heat oil in a large skillet on high heat then turn down to medium high heat. Shape mixture into small patties and cook until brown. Turning patties over several time during the cooking process. Drain on paper towels.
Salmon Patties (Catholic Kid Special)
Submitted by: Rita Johnson, Fayetteville
Servings: 6
1 can salmon, drained
1 egg
1 tablespoon minced onion
1 tablespoon minced celery
1 teaspoon lemon pepper
1/2 teaspoon black pepper
6 saltine crackers, crushed
3 tablespoons milk
1/2 cup cornmeal, separate bowl
1/4 cup vegetable oil
Mix salmon, egg, onion, celery, lemon pepper, black pepper, saltines and milk together. Heat oil in an 8-inch iron skillet to medium heat. Gently form six salmon patties from the salmon mixture and roll each patty in the cornmeal, carefully place each in the hot oil, cook until browned then turn over and brown the other side. Drain on a paper towel. Serve with tartar sauce or catsup. Can be served on a bun. Note: Smaller patties can be made if desired.
Foil Baked Tilapia
Submitted by: Beth Roberts, Fort Smith
Oven: 425° F.
4 tilapia filets
1 small jar marinated artichoke hearts
12 cherry tomatoes, halved
1 small yellow squash, sliced
1 small zucchini, sliced
Cut four pieces of aluminum foil and spray with cooking spray. Place one tilapia fillet in center of each piece of foil. In a small mixing bowl, combine undrained artichoke hearts, cherry tomatoes, squash and zucchini. Stir together and spoon over each fillet. Seal foil, place on a cookie sheet and bake for 25 minutes.
Baked Shrimp with Feta, Tomato and Basil
Submitted by: Kathy Leding, Springdale
Oven: 400° F.
14-16 medium shrimp, shelled and deveined
1/4 cup dry white wine
1 large clove garlic, minced
diced onion to taste
2 tablespoons fresh basil, chopped or 2 teaspoons dried
1 cup grape tomatoes, halved or 1 can diced tomatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup orzo, uncooked
crumbled feta
Cook orzo in boiling water to al dente, set aside. In skillet over medium heat, add olive oil. Add minced garlic, onion and tomatoes. Stir tomatoes around to coat in oil. Cook two minutes and add wine. Cook another three minutes. Mash the tomatoes in pan. Add salt, pepper and basil and stir. Add more wine if sauce is too thick. Stir in uncooked shrimp and cook one minute more. Stir in cooked orzo. Put into a baking dish and top with crumbled feta. Bake 10 minutes.
Garlic Grilled Halibut
Submitted by: Anita O’Dell, Harrison
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon freshly ground pepper
1 teaspoon dried parsley
2 tablespoon olive oil
3/4 teaspoon salt
1 tablespoon lemon juice
2 large halibut steaks (one inch thick)
Mix together in bowl garlic, basil, pepper, parsley, olive oil, salt and lemon juice. Next place two halibut steaks in mixture and marinate for at least two hours. Remove from marinade (reserve liquid). Lightly oil broiler pan or grill. Broil for five minutes on each side. Brush with remaining liquid and heat about another five minutes.
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