Stir-Fried Scallops with Broccoli and Mushrooms
1/2 pound broccoli
1/4 pound mushrooms
1 pound scallops
1 (2 ounce) jar sliced pimientos
Hot Cooked Rice — (below)
2 tablespoons margarine or butter
1 (10 1/2 ounce) can condensed chicken broth
3 tablespoons cornstarch
2 teaspoons soy sauce
HOT COOKED RICE
1 cup uncooked regular long-grain white rice
2 cups water
Trim the large leaves from the broccoli, and cut off any tough ends of
lower stems. Rinse broccoli with cool water. Cut stems and flowerets into
bite-sized pieces. Cut stem ends from the mushrooms, and cut the mushrooms
into 1/4-inch slices.
If the scallops are larger than 1 inch in diameter, cut each in half.
Rinse with cool water, and pat dry with paper towels. Drain the pimientos
in a strainer.
Prepare Hot Cooked Rice. While the rice is cooking, continue with the
recipe.
Melt the margarine in the 3-quart saucepan over medium heat. Cook the
mushrooms in the margarine about 5 minutes, stirring frequently, until
tender when pierced with a fork.
Stir in the scallops, broccoli and pimientos. Cook 3 to 4 minutes,
stirring frequently, until scallops are white. Scallops are very tender
and cook quickly, turning white and opaque when they are done. Longer
cooking results in tough scallops. Remove the saucepan from the heat.
Gradually stir the chicken broth into the cornstarch until the mixture is
smooth. Stir the broth mixture and soy sauce into the scallop mixture.
Heat to boiling over high heat, stirring constantly. Continue boiling 1
minute, stirring constantly. Serve over rice.
Hot Cooked Rice:
Heat the rice and water to boiling in the 2-quart saucepan over high heat,
stirring occasionally to prevent sticking. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook about 15
minutes or until rice is fluffy and tender.
Cook:
“0:10″
Per serving: 376 Calories (kcal); 8g Total Fat; (18% calories from fat); 26g Protein; 50g Carbohydrate; 37mg Cholesterol; 676mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with a fruit salad of sliced bananas and halved strawberries drizzled with a tablespoon of orange or pineapple juice.
NOTES : Essential Equipment: 2-quart saucepan; 3-quart saucepan or 12-inch
skillet
Tips
To save time, buy broccoli and mushrooms that are already cleaned
and sliced at the salad bar.
Sole with Almonds
Vegetable oil for greasing pan
1 pound sole or other lean fish fillets — about 3/4 inch thick
1/3 cup sliced almonds
OR
1/3 cup chopped walnuts
3 tablespoons margarine or butter at room temperature
1 1/2 tablespoons grated lemon peel
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
Heat the oven to 375ş. Grease the bottom of the baking pan with the oil.
Cut the fish fillets into 4 serving pieces if needed. Place the pieces,
skin sides down, in the greased pan.
Mix the almonds, margarine, lemon peel (grate the lemon peel by rubbing
the lemon across the small rough holes of a grater), lemon juice, salt and
paprika. Spoon this mixture over the fish.
Bake uncovered 15 to 20 minutes or until the fish flakes easily with a
fork. You can test fish for doneness by placing a fork in the thickest
part of the fish, then gently twisting the fork. The fish will flake
easily when it’s done.
Bake:
“0:15″
Per serving: 235 Calories (kcal); 16g Total Fat; (59% calories from fat); 22g Protein; 2g Carbohydrate; 53mg Cholesterol; 449mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with Green Beans (see Green and Yellow Wax Beans recipe) and packaged rice pilaf for an easy and impressive dinner ready in one hour.
NOTES : Essential Equipment: shallow baking pan, such as 11 × 7-inch
rectangle or 9-inch square
Lighter Sole with Almonds: For 9 grams of fat and 170 calories per
serving, decrease almonds to 2 tablespoons and margarine to 2
tablespoons.
Tip
Grate only the yellow portion, or the “zest,” of the lemon peel.
The bright yellow peel provides the best flavor without
bitterness. Also, grate the lemon peel before you squeeze the
lemon for juice.
Shrimp Scampi
3/4 pound uncooked peeled and cleaned medium shrimp
1 medium green onion with top
1 clove garlic
4 ounces uncooked fettuccine
1 tablespoon olive or vegetable oil
2 teaspoons chopped fresh basil
OR
1/2 teaspoon dried basil leaves
2 teaspoons chopped fresh parsley
OR
3/4 teaspoon parsley flakes
1 tablespoon lemon juice
1/8 teaspoon salt
Grated Parmesan cheese — if desired
Fill the saucepan about half full of water. Add 1/4 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
While water is heating, continue with the recipe.
Rinse the shrimp with cool water, and pat dry with paper towels. If the
shrimp have tails, remove tails with knife. Peel the green onion, and cut
into 1/4-inch slices. Peel and finely chop the garlic.
Once the water is boiling, add the fettuccine and stir to prevent
sticking. Heat to boiling again. Boil uncovered 10 to 13 minutes, stirring
frequently, until tender.
When fettuccine has been cooking for 5 minutes, heat the oil in the
skillet over medium heat 1 to 2 minutes. Cook the shrimp, onion, garlic,
basil, parsley, lemon juice and salt in the oil 2 to 3 minutes, stirring
frequently, until shrimp are pink and firm. Do not overcook the shrimp or
they will become tough. Remove the skillet from the heat.
Drain the fettuccine in a strainer or colander. Toss fettuccine and shrimp
mixture in skillet. Sprinkle with cheese.
Makes 2 or 3 servings
Cook:
“0:12″
Per serving: 458 Calories (kcal); 11g Total Fat; (21% calories from fat); 42g Protein; 46g Carbohydrate; 259mg Cholesterol; 391mg Sodium
Food Exchanges: 3 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 3-quart saucepan; 10-inch skillet
Tip
If you use fresh fettuccine instead of dried, it will cook much
faster. You will need to start the shrimp as soon as the
fettuccine begins to cook.
Shrimp is very perishable. Store it uncooked in refrigerator no
longer than 1 to 2 days.
Panfried Fish Fillets
1 1/2 pounds lean fish fillets — about 3/4 inch thick
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon water
1/2 cup all-purpose flour
OR
1/2 cup cornmeal
OR
1/2 cup grated Parmesan cheese
Vegetable oil or shortening
Cut the fish fillets into 6 serving pieces. Sprinkle both sides of fish
with salt and pepper.
Beat egg and water in the shallow bowl or pie pan until well mixed.
Sprinkle the flour on waxed paper or a plate. Dip both sides of fish
pieces into egg, then coat completely with flour.
Heat the oil (1/8 inch) in the skillet over medium heat about 2 minutes.
Fry the fish in the oil 6 to 10 minutes, turning fish over once, until the
fish flakes easily with a fork and is brown on both sides. Drain on paper
towels.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:10″
Per serving: 217 Calories (kcal); 8g Total Fat; (35% calories from fat); 26g Protein; 8g Carbohydrate; 97mg Cholesterol; 246mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: shallow bowl or pie pan; 10-inch skillet
Fish is easy to fix and so good for you. Fish is available whole,
drawn and pan-dressed, but you’ll find it most often in steaks or
fillets. You can purchase fish fresh or frozen. When you select
fresh fish, the scales should be bright with a sheen, the flesh
should be firm and elastic and there should be no odor. Frozen
fish should be tightly wrapped and frozen solid; there should be
no discoloration and no odor.
Cuts of Fish
Fish steaks are the cross section of a large pan-dressed fish.
Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per
serving.
Fish fillets are the sides of the fish, cut lengthwise from the
fish. They can be purchased with or without skin. Fillets usually
are boneless; however, small bones, called pins, may be present.
Allow 1/4 to 1/3 pound per serving.
Broiled Fish Steak
1/4 pound fish steak, about 3/4 inch thick (1/4 to
1/3 pound)
Salt and pepper — to taste
2 teaspoons margarine or butter — melted
You may need to move the oven rack so it is 5 to 6 inches below the
broiler. Set the oven control to broil.
Sprinkle both sides of the fish steak with salt and pepper. Brush both
sides with half of the margarine.
Place fish steak on the rack in the broiler pan. Broil with top of fish
steak about 4 inches from heat 5 minutes. Brush with margarine.
Carefully turn fish over with a turner. If fish sticks to the rack, loosen
it gently with a turner or fork. Brush other side with margarine.
Broil 4 to 6 minutes longer or until the fish flakes easily with a fork.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Broil:
“0:10″
Per serving: 236 Calories (kcal); 15g Total Fat; (58% calories from fat); 24g Protein; trace Carbohydrate; 66mg Cholesterol; 148mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: broiler pan with rack
Broiled Fish Fillets: Substitute 1/4 to 1/3 pound fish fillets for
the fish steak. Sprinkle with salt and pepper and brush with
margarine as directed for fish steaks. Broil with tops about 4
inches from heat 5 to 6 minutes or until fish flakes easily with a
fork. Turning the fillets is not necessary.
Fish is easy to fix and so good for you. Fish is available whole,
drawn and pan-dressed, but you’ll find it most often in steaks or
fillets. You can purchase fish fresh or frozen. When you select
fresh fish, the scales should be bright with a sheen, the flesh
should be firm and elastic and there should be no odor. Frozen
fish should be tightly wrapped and frozen solid; there should be
no discoloration and no odor.
Cuts of Fish
Fish steaks are the cross section of a large pan-dressed fish.
Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per
serving.
Fish fillets are the sides of the fish, cut lengthwise from the
fish. They can be purchased with or without skin. Fillets usually
are boneless; however, small bones, called pins, may be present.
Allow 1/4 to 1/3 pound per serving.
Baked Flounder Teriyaki
Cooking spray
1 1/2 pounds flounder (about 6 small fillets) or other
lean fish fillets
1 medium green onion with top
2 cloves garlic
1/3 cup dry sherry
OR
1/3 cup apple juice
3 tablespoons lemon juice
2 teaspoons finely chopped gingerroot
1 teaspoon vegetable oil
2 teaspoons honey
1/4 teaspoon pepper
Spray the rectangular pan with cooking spray. Cut the fish fillets into 6
serving pieces if needed. Place the pieces in the sprayed pan. If the
pieces have skin, place with skin sides down.
Peel and cut the green onion into 1/8-inch slices. Peel and finely chop
the garlic.
Mix the onion, garlic, sherry, lemon juice, gingerroot, oil, honey and
pepper. Spoon this mixture over the fish.
Fish fillets are naturally uneven in thickness, so for even cooking, fold
the thin end under before you spoon onion mixture over fish. Cover with
aluminum foil and refrigerate 1 hour.
Heat the oven to 375ş. Bake covered 15 to 20 minutes or until the fish
flakes easily with a fork.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Refrigerate:
“1:00″
Per serving: 127 Calories (kcal); 2g Total Fat; (12% calories from fat); 20g Protein; 3g Carbohydrate; 49mg Cholesterol; 63mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with Sautéed Mushrooms (see Mushrooms recipe) and Asparagus (see recipe) for a light and healthful supper.
NOTES : Bake: 20 minutes
Essential Equipment: 13 × 9-inch rectangular pan
Tips
You can substitute other lean fish, such as halibut, orange
roughy, ocean perch, red snapper or scrod, for the flounder.
Baked Fish Fillets
Shortening to grease pan
1 pound lean fish fillets — about 3/4 inch thick
3 tablespoons margarine or butter — melted
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika
Heat the oven to 375ş. Grease the bottom of the baking pan with the
shortening.
Cut the fish fillets into 4 serving pieces if needed. Place the pieces,
skin sides down, in the greased pan.
Mix the margarine, lemon juice, salt and paprika. Drizzle this mixture
over the fish.
Bake uncovered 15 to 20 minutes or until the fish flakes easily with a
fork.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“0:15″
Per serving: 245 Calories (kcal); 16g Total Fat; (59% calories from fat); 24g Protein; 1g Carbohydrate; 66mg Cholesterol; 292mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Bake: 15 to 20 minutes
Essential Equipment: shallow baking pan, such as 11 × 7-inch
rectangle or 8-inch square
Fish is easy to fix and so good for you. Fish is available whole,
drawn and pan-dressed, but you’ll find it most often in steaks or
fillets. You can purchase fish fresh or frozen. When you select
fresh fish, the scales should be bright with a sheen, the flesh
should be firm and elastic and there should be no odor. Frozen
fish should be tightly wrapped and frozen solid; there should be
no discoloration and no odor.
Cuts of Fish
Fish steaks are the cross section of a large pan-dressed fish.
Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per
serving.
Fish fillets are the sides of the fish, cut lengthwise from the
fish. They can be purchased with or without skin. Fillets usually
are boneless; however, small bones, called pins, may be present.
Allow 1/4 to 1/3 pound per serving.
SLOW-COOKER SEAFOOD CHOWDER
* 2 lbs. frozen fish filets
* 1/4 lb. bacon or salt pork, diced
* 1 medium onion, chopped
* 4 medium potatoes, peeled and cubed
* 2 cups water
* 1 1/2 tsp. salt (unless you are using fresh salt-water fish)
* 1/4 tsp. pepper
* 1 can evaporated milk
Thaw frozen fish in refrigerator. Cut into bite-sized pieces. In skillet, saute bacon or salt pork and onion until meat is cooked and onion is golden. Drain and put into Crock Pot with the fish pieces. Add potatoes, water, salt and pepper. Cover and cook on low for 6 – 9 hours. Add evaporated milk during last hour. If the chowder is thicker than you like, add more milk (any kind).
SHRIMP CREOLE
1 1/2 c diced celery
1 1/4 c chopped onion
3/4 c chopped bell pepper
1 (8oz) can tomato sauce
1 (28 oz) can whole tomatoes
1 clove garlic*
1 tsp salt
1/4 tsp pepper
6 drops Tabasco sauce (optional)
1 lb shrimp, deveined and shelled
Combine all ingredients except shrimp. Cook 3 – 4 hours on high or 6 – 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for the shrimp.
* 1 tsp garlic salt or 1/4 tsp garlic powder may be substituted.
SALMON BAKE IN CROCKPOT
* 3 cans Salmon, 1 lb each
* 4 cups Bread crumbs, soft 10 slices
* 1 can Tomatoes in puree, 1 lb.
* 1 Green pepper, chopped
* 3 teaspoons Lemon juice
* 1 can Cream of onion soup, cond.
* 2 Chicken bouillon cubes, crushed
* 6 Eggs, well beaten
* 1 can Cream of celery soup, cond.
* 1/2 cup Milk
Grease removable liner well. Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base. Cover and cook on low 4-6 hours or auto for 3 hours. Combine cream of celery soup with 1/2 cup of milk and heat in saucepan. Use as sauce for salmon bake.
CITRUS FISH
* 1 1/2 lb. fish fillets
* Salt and pepper to taste
* 1 med. onion, chopped
* 5 tbsp. chopped parsley
* 4 tsp. oil
* 2 tsp. grated lemon rind
* 2 tsp. grated orange rind
* Orange and lemon slices
Butter slow cooker/Crock Pot and put salt and pepper on fish to taste. Then place fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices.
SHRIMP SCAMPI
1/2 c. reconstituted dry butter substitute
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. parsley
1/4 tsp. oregano
1/4 tsp. sweet basil
1/8 tsp. cayenne pepper
1 1/2 c. fat free chicken broth
1 1/2 tbsp. lemon juice
2 c. cooked shrimp, peeled and deveined
1 tbsp. cornstarch
Combine all ingredients except shrimp and cornstarch. Bring to a boil and add shrimp. Stir in cornstarch to thicken. NOTE: Serve over rice or noodles (count as bread exchange).
10 servings.
Amount 2 ounces.
Exchange: 2 low-fat meat, 1 vegetable.
OVERNIGHT TUNA CASSEROLE (MICROWAVE)
1 can cream of celery soup
1 c. milk
1 can (6 1/2 oz.) can water packed tuna, drained & flaked
1 c. uncooked elbow macaroni
1 c. frozen peas
1/2 c. chopped onion
1 c. grated Cheddar cheese (reserve 1/4 c.)
Whisk soup and milk in 2 quart microwave safe bowl until blended. Add remaining ingredients except 1/4 cup cheese. Cover and refrigerate overnight. Cover with lid or vented plastic wrap. Microwave on high 15-17 minutes until bubbly. Sprinkle with 1/4 cup cheese. Let stand 5 minutes until cheese melts.
BAKED FISH
Any fish fillet
1/4 c. margarine
1 tbsp. lemon juice
1/4 tsp. freshly ground pepper
1/4 tsp. basil
Melt margarine add lemon juice, pepper and basil. Dip fillets in mixture and then in dry bread crumbs. Lay in one layer in greased pan. Bake at 400 degrees for 15 minutes or until done. Good for no salt, low cholesterol diet.
BAKED FISH FILLETS
1 lb. fish fillets
1/2 tsp. salt (optional)
4 tsp. liquid margarine
1/4 c. skim milk
4 tbsp. fine dry bread crumbs
Cut fillets into four portions and soak 3 minutes in milk. Drain and roll in bread crumbs. Place fish on a greased baking dish. Bake in a very hot oven (450 to 475 degrees), allow 8 minutes if fish is fresh and 15 minutes if fish is frozen, or until fish flakes easily with a fork.
Yield: 4 servings.
Exchange: 1 serving for 3 meat exchanges and 1/2 bread exchange and 1 fat exchange.
TUNA SALAD
2 oz. tuna, drained
2 tbsp. low-cal Thousand Island dressing
1 stalk celery, chopped
1 hard boiled egg
3 oz. cottage cheese
Mix all ingredients and serve on lettuce leaf or bread.
TUNA CASSEROLE
1 (6 oz.) drained tuna
2 oz. grated cheese
1 egg
1 c. asparagus
2 ribs celery, chopped
Combine all ingredients. Bake in lightly greased pan at 350 degrees until dry.
SALMON OR TUNA PUFFS
8 oz. salmon or tuna, drained
1 c. skim milk
1/2 c. mushrooms, sliced
1/4 c. green pepper or pimento, chopped
Salt and pepper to taste
2 eggs, separated
Combine fish, skim milk, mushrooms, and green pepper. Bake at 375 degrees. Meanwhile, beat egg whites with a dash of salt until stiff. Beat egg yolks, fold whites into yolks a little at a time. Pour over hot mixture and return to oven for another 20 minutes.
DEVILED FISH BROIL
1 tsp. dehydrated onion flakes
1/4 tsp. Red Hot sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. soy sauce
8 oz. uncooked fish fillet
1 tbsp. prepared mustard
1/2 tsp. parsley, fresh, minced
Combine all ingredients except fish. Mix well. Brush on both sides of fish. Broil until fish flakes easily with fork.
DELICIOUS SALMON
6 oz. salmon
1 tbsp. chopped green pepper
1/4 tsp. onion flakes
1/4 tsp. horseradish
1 to 2 tbsp. diet French dressing
3 oz. Swiss cheese
6 slices tomatoes
Mix first 5 ingredients well and divide into thirds. Spread on 3 slices of toast. Add 1 ounce cheese and two slices of tomato. Place under broiler until cheese bubbles.
ALOHA SEAFOOD DISH
2 lbs. fish fillets
1/2 c. pineapple juice
1/4 c. steak sauce
1 tsp. salt
Dash of pepper
Place fish in single layer in shallow baking dish. Combine remaining ingredients and pour over fish. Let stand 30 minutes, turn once. Remove fish, reserving sauce for basting. Place fish on Pam sprayed broiler pan. Broil about 4 minutes, brushing with sauce. Turn carefully and brush with sauce. Broil until fish flakes when tested with fork. Garnish with lime wedges or pineapple if desired.
BROILED SALT SALMON
Soak salmon in tepid or cold water twenty-four hours, changing water several times, or let stand under faucet of running water. If in a hurry, or desiring a very salt relish, it may do to soak a short time, having water warm, and changing, parboiling slightly. At the hour wanted, broil sharply. Season to suit taste, covering with butter. This recipe will answer for all kinds of salt fish.
BROILED SALMON
Cut the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, envelop them in it with their ends twisted; broil
gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
BROILED SHAD ROE
The mass of eggs found in shad is known as the ‘roe of shad’. Roe may be purchased separately, when it is found in the markets, or it may be procured from the fish itself. It makes a delicious dish when broiled, especially when it is rolled in fat and bread crumbs.
Wash the roe that is to be used and dry it carefully between towels. Roll it in bacon fat or melted butter and then in fine crumbs. Place in a broiler, broil until completely done on one side, turn and then broil until entirely cooked on the other side. Remove from the broiler and
pour melted butter over each piece. Sprinkle with salt and pepper, and serve hot.
BROILED SCROD WITH POTATO BORDER
Young cod that is split down the back and that has had the backbone removed with the exception of a small portion near the tail is known as scrod. Such fish is nearly always broiled, it may be served plain, but it is much more attractive when potatoes are combined with it in the form of an artistic border.
To prepare this dish, broil the scrod according to the directions given here, then place it on a hot platter and spread butter over it. Boil the desired number of potatoes until they are tender, and then force them through a ricer or mash them until they are perfectly fine. Season with salt, pepper, and butter, and add sufficient milk to make a paste that is a trifle stiffer than for mashed potatoes. If desired, raw eggs may also be beaten into the potatoes to serve as a part of the moisture. Fill a pastry bag with the potatoes thus prepared and press them through a rosette tube in any desired design on the platter around the fish. Bake in a hot oven until the potatoes are thoroughly heated and are browned slightly on the top.
BROILED FISH -2
Bluefish, young cod, mackerel, salmon, large trout, and all other fish, when they weigh between half a pound and four pounds, are nice for broiling. When smaller or larger they are not so good. Always use a double broiler, which, before putting the fish into it, rub with butter. This prevents sticking. The thickness of the fish will have to be the guide in broiling. A bluefish weighing four pounds will take from twenty minutes to half an hour to cook. Many cooks brown the fish handsomely over the coals and then put it into the oven to finish broiling. Where the fish is very thick, this is a good plan. If the fish is taken from the broiler to be put into the oven, it should be slipped on to a tin sheet, that it may slide easily into the platter at serving time; for nothing so mars a dish of fish as to have it come to the table broken. In broiling, the inside should be exposed to the fire first, and then the skin. Great care must be taken that the skin does not burn. Mackerel will broil in from twelve to twenty minutes, young cod (also called scrod) in from twenty to thirty minutes, bluefish in from twenty to thirty minutes, salmon, in from twelve to twenty minutes, and whitefish, bass, mullet, etc., in about eighteen minutes. All kinds of broiled fish can be served with a seasoning of salt, pepper and butter, or with any fish sauces. Always, when possible, garnish with parsley or something else green.
BROILED FISH -1
The best way in which to cook small fish, thin strips of fish, or even good-sized fish that are comparatively thin when they are split open is to broil them. Since in this method of cooking the flavor is entirely retained, it is especially desirable for any fish of delicate flavor.
To broil fish, sear them quickly over a very hot fire and then cook them more slowly until they are done, turning frequently to prevent burning. As most fish, and particularly the small ones used for broiling, contain almost no fat, it is necessary to supply fat for successful broiling and improvement of flavor. It is difficult to add fat to the fish while it is broiling, so, as a rule, the fat is spread over the surface of the fish after it has been removed from the broiler. The fat may consist of broiled strips of bacon or salt pork, or it may be merely melted butter or other fat.
BOILED HADDOCK WITH LOBSTER SAUCE
The same as cod. In fact, all kinds of fish can be served in the same manner; but the lighter are the better, as the sauce is so rich that it is not really the thing for salmon and blue fish. Many of the best cooks and caterers, however, use the lobster sauce with salmon, but
salmon has too rich and delicate a flavor to be mixed with the lobster.
BOILED COD WITH LOBSTER SAUCE
Boil the fish, as directed [see boiled fish], and, when done, carefully remove the skin from one side; then turn the fish over on to the dish on which it is to be served, skin side up. Remove the skin from this side. Wipe the dish with a damp cloth. Pour a few spoonfuls of the sauce over the fish, and the remainder around it; garnish with parsley, and serve. This is a handsome dish.
BOILED SALT COD
Put your fish to soak over night; change the water in the morning, and let it stay till you put it on, which should be two hours before dinner; keep it at scalding heat all the time, but do not let it boil, or it will get hard; eat it with egg sauce or drawn butter. If you have any
cod fish left from dinner, mix it with mashed potatoes, and enough flour to stick them together; season with pepper; make it into little cakes, and fry them in ham drippings.