Slow Roasted Salmon

Makes 6 servings

3 tablespoons fruity extra-virgin olive oil
6 (1/2 inch thick) fillets of salmon, skin on
Salt and freshly ground pepper
1/2 cup chopped fresh herbs of your choice, such
    as tarragon, parsley or chives
2 tablespoons finely grated lemon peel (yellow part only)

Gently rub olive oil into flesh side of salmon and season lightly with salt and pepper. Combine herbs and peel and sprinkle over the top, gently pressing into flesh.

Place salmon, skin side down, on nonstick or parchment-lined baking sheet. Roast at 250 degrees F for 16 to 18 minutes or until just cooked through but still slightly opaque in the center (check with tip of knife). Serve warm or at room temperature.

Bisquick Salmon Crusty

From Millie’s kitchen

This is an old Bisquick recipe which is very good.

2 cups salmon
1/4 cup mayonnaise
1/2 tablespoon minced onion
1/2 teaspoon salt
1/2 tablespoon chopped parsley
Pepper

Reserve 6 (one inch) chunks of salmon. Toss rest of salmon with mayonnaise mixture. Prepare 1 recipe of Bisquick biscuits. Take 2/3 of dough and roll to a 6 x 16-inch rectangle. Place salmon mixture down center of dough, bring sides up and pinch edges to seal. Place on baking sheet with sealed edge down. Shape into a ring. Make 6 diagonal slits in top of ring to insert reserve salmon in them. Top each with butter. Bake at 375 degrees F to 400 degrees F for 15 to 20 minutes.

Extra dough can make biscuits.

Salmon Stroganoff

2 (7 3/4 ounce) cans salmon
1 medium green pepper, seeded and chopped
3/4 cup butter or margarine
2 tablespoons flour
1 can mushroom stems and pieces with juice
1 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon grated onion
1/4 teaspoon pepper

Flake salmon with its juice, crushing bones.

Saut? green pepper in margarine for two minutes. Remove pan from heat.

Sprinkle flour over saut?ed pepper and stir well. Add salmon, mushrooms and juice and sour cream. Cook, stirring gently until mixture is heated, but do not let it boil. Add remaining ingredients and heat through. Do not boil or it will curdle.

Serve over toast or noodles or in heated pastry shells.

Serves 4

Bluefish and Green Onion

1 pound bluefish fillets
2 to 3 tablespoons soy sauce
2 tablespoons finely chopped scallion
1 tablespoon finely chopped ginger root

Preheat oven to 350 degrees F.

Place fillets in a lightly greased shallow 2 quart casserole dish. Sprinkle soy sauce over fillets; turn to coat. Marinate 20 minutes, turning after 10 minutes.

Rub bluefish fillets with scallion and ginger. Bake for 30 minutes or until fish flakes when pierced with a fork.

Curried Red Snapper

1 1/2 pounds fresh or frozen red snapper*
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon butter or margarine
1 teaspoon curry powder
3/4 teaspoon salt
1/4 cup milk

Preheat oven to 350 degrees F.

Place the fish in a greased 13 x 9-inch baking dish.

In a skillet, saut? onions and celery in butter until tender. Add curry powder and salt; mix well. Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, for 25 minutes or until fish flakes easily with a fork.

* Cod, flounder, haddock, ocean perch or any other lean fish can be substituted for the red snapper.

Marinated Catfish in Blue Cornmeal Batter

Marinade
1/2 teaspoon ground oregano
3 tablespoons lime juice
3 to 4 scallions, chopped
3 tablespoons dry white wine
4 tablespoons olive oil
2 cloves garlic, minced

Fish
2 pounds catfish fillets
1 teaspoon pequin chile flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup blue cornmeal
2 eggs, lightly beaten
2 tablespoons olive oil
2 tablespoons butter
Lime wedges

Mix the oregano, lime juice, onions, wine, oil, and garlic in a shallow glass dish. Arrange fish in the mixture and let marinate in the refrigerator for 45 minutes. Remove fillets from the marinade and discard the marinade.

Mix the chile flakes, salt and pepper with the cornmeal. Dip the fish in the beaten egg, then the cornmeal mixture. Heat the oil and butter in a frying pan, and saut? the fish until golden brown. Serve with lime wedges.

Serves 4 to 6.

Blackened Redfish

The fish fillets must be no thicker than 1/2 inch. You MUST use a solid cast iron skillet. Be forewarned that the cooking process will create great clouds of smoke. Use only dried herbs in this recipe.

If you use salmon, substitute dill weed for the thyme in the butter sauce.

6 redfish fillets, about 1/2 inch thick, skinned
2 1/2 cups unsalted butter or margarine
1/2 cup fresh lemon juice
1 1/2 teaspoons red (cayenne) pepper
1 teaspoon salt
2 teaspoons freshly-ground black pepper
1 tablespoon dried leaf thyme
Curly-parsley sprigs
Lemon wedges

Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail. If left on, these thin areas will char and break away. Pat fillets dry with paper towels; cover and refrigerate until ready to cook. The butter sauce adheres better to cold fillets.

In a heavy 3-quart saucepan over medium heat, melt butter; add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend seasonings; cool to lukewarm.

Place an empty 10-inch cast iron skillet over HIGH heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from refrigerator; dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do not burn you. The fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets, cooking no more than 2 at a time. Reserve remaining butter sauce.

As fillets are cooked, place them on individual plates; keep warm. Remove and discard any accumulated butter sauce and charred bits between batches. When all fish have been cooked, quickly remove skillet from heat; discard any accumulated butter sauce and charred bits. Immediately place empty skillet back on heat. Add reserved butter sauce; carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butter over each fillet.

Garnish with parsley sprigs and lemon wedges. Serve hot.

Makes 4 to 6 servings.