HICKORY FISH BAKE
2 pounds fish fillets
1 lemon, thinly sliced
1/4 cup melted butter
1 clove garlic, minced
Sprinkle fish generously with salt
and pepper. Arrange half the lemon slices in bottom of a shallow baking
pan, add fish in a single layer. Place remaining lemon atop fish. Combine
butter and garlic, pour over fish. Add hickory to slow coals. Place baking
pan atop grill. Close hood and cook 25 to 30 minutes, basting frequently.
Serve with the lemon slices and butter mixture.
Serves 6
Shrimp Cornbread
1 lb cleaned raw shrimp
1 can whole kernel corn
1 cup grated cheddar cheese
2 boxes jiffy cornbread mix
3 eggs
2/3 cup of milk
1 sm. can of chopped jalapenos
Mix all of this together
and bake at 350 for I have no idea how long... i just watch it and
when it is done.. hey take it out.
LoTeks Foil Wrapped Grilled Fish
1 pound fish fillets
2 tablespoons margarine
1 onion, thinly sliced
1/4 cup lemon juice
1 tablespoon fresh parsley, chopped
1 teaspoon fresh dill weed
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon salt
use heavy aluminum foil cut
into large squares.
Place equal portions of fish on
each square
in a saucepan, melt margarine then
add lemon juice, parsley,dill salt and pepper.
stir to blend well
pour this mixture over the fish,
sprinkle with paprika, and break onion slices into rings and place over
fish
then fold over the foil to make
a packet
insure that it is well sealed and
that there is room in the packet for the steam to expand while cooking
place on a hot grill for 5-7 minutes
per side
the fish should flake easily when
done
FISH IN A BASKET
1/4 cup butter or margarine, melted
2 tablespoons lemon juice
1 8oz. package frozen breaded fish
sticks
5 toasted hot dog buns
Fish sauce
Combine butter and lemon juice,
dip frozen fish sticks in mixture, coating all sides. Broil in wire broiler
basket over hot coals 5 to 7 minutes, brushing with lemon butter and turning
once. Split and toast hot dog buns. Spread hot buns with fish sauce, place
2 fish sticks in each.
Serves 5
Cajun Catfish
Ingredients:
4
catfish fillets (apx. 4 oz. each)
1 oz.
wheat flakes cereal
1tbs.
paprika
1/4 tsp.
salt
1/4 tsp.
onion powder
1/4 tsp.
garlic powder
1/2 tsp.
cayenne pepper
1/2 tsp.
black pepper
1/2 tsp.
white pepper
1/2 tsp.
thyme
1 tbs.
oil
1. Wash the fish fillets and pat
dry.
2. In a bowl mix the ground wheat
flakes and all the seasonings.
Pour the dry mixture onto a piece
of foil or wax paper, and dip the fillets into the seasoning, coating both
sides.
3. In a heavy cast iron fry pan
heat the oil.
Fry the fillets for 2 minutes on
each side.
Lay the fillets on a plate lined
with a paper towel, cover with another paper towel, and pat to remove excess
oil. serves apx 4
Acadian Peppered Shrimp
Ingredients:
1 lb.
butter
1/2 cup
lemon juice
2 tsp.
fresh basil, chopped
2 tsp.
cayenne pepper
2 tsp.
fresh oregano, chopped
5
garlic cloves, minced
1
bay leaf, crumbled
1/2 cup
black pepper, finely ground
salt
4 lbs.
large raw shrimp, still in shells
The shrimp should be of a size to
number 30-35 per pound.
Melt the butter in a large deep-sided
frying pan or iron skillet over low heat.
When melted, raise the heat, and
add the remaining ingredients except the shrimp.
Cook, stirring often, until browned
to a rich mahogany color, about 10 minutes.
Add the shrimp, stirring and turning
to coat well with the seasoned butter.
.Cook until the shrimp have turned
a rich deep pink, about 10 minutes.
Serve the shrimp in their shells,
peeling them at the table.
serves apx. 4