What we need:
- 1 large fish fillet, weighing about 10 ounces
(such as sole, flounder, whitefish, lake trout, or haddock)
- 1 tablespoon melted butter or margarine
- Lemon slices
- Watercress or parsley
- Salt and pepper
- Seasoned instant potatoes
- 2 broiled tomato halves
- 4 broiled mushroom caps (optional)
Continue reading…
What we need:
- 1 jar (32 ounces) grapevine leaves, drained
- 2 teaspoons oregano
- 1 teaspoon dill
- 4 medium trout, cleaned
- Additional oil to brush outside of trout with heads and tails left on
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons butter, melted
- 2 lemons, cut in wedges
Continue reading…
What we need:
- 1/4 cup olive oil
- 3 garlic cloves
- 1 medium onion, quartered
- 2 bay leaves
- water to cover fish
- 1 cup dry white wine
- juice of 1 lemon
- 6 squid, cleaned and cut in pieces
- Salt and pepper to taste
- 2 tomatoes, peeled, seeded, and diced
- 3 pounds fish (several kinds), skinned and boned
- 1 pound shrimp, shelled and deveined
Continue reading…
What we need:
- 1/2 cup olive oil
- 2 large onions, coarsely chopped
- 1 can (20 ounces) tomatoes (undrained)
- 1/2 cup white wine
- 1/2 cup chopped parsley
- 1 garlic clove, crushed in a garlic press
- Salt and pepper to taste
- 3 pounds fish fillets (any firm fish such as
turbot, bass, grouper, or red snapper may be used)
Continue reading…
What we need:
- 1 can (2 ounces) sliced mushrooms, drained
- 1/4 cup sliced green onion
- 1/4 teaspoon dill
- 2 tablespoons butter or margarine
- 1 tablespoon lemon juice or wine
- 1 can (71/2 ounces)
semi condensed cream of mushroom soup with wine
- 1 can (6 1/2 or 7 ounces) tuna, drained and flaked
- 1 tablespoon chopped pimento
- 1 package (10 ounces) frozen broccoli spears, cooked and drained
- 2 tablespoons grated Parmesan cheese
Continue reading…
|
