4 slices bacon
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup chopped celery
1 pound yellow perch (or other fish) cut in 1-inch chunks
1 can cooked potatoes, diced
1 cup water
salt
pepper
1 cup milk
1 can creamed corn
*Makes 4 servings*
Cook the bacon and reserve two tablespoons of bacon drippings. Place the bacon drippings in a large pan that has a cover. Add onion, carrot and celery to the pan and cook for about 5 minutes, stirring constantly. Stir in the fish, potatoes, water, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon.
2 tbsp butter
Salt and freshly ground black pepper, to taste
4 skinless fish fillets (about 1-inch thick)
2 tbsp chopped fresh parsley
Lemon wedges, for garnish
1. Preheat oven to 400ºF. In a small saucepan, melt the butter over medium heat. Grease a baking sheet with some of the melted butter.
2. Sprinkle the salt and pepper all over the fish fillets and arrange them on the buttered baking sheet. Brush the fillets with the melted butter. Bake the fish fillets until they are done to taste, about 7-10 minutes. Serve fish with the parsley and lemon wedges as a garnish.
*Serves 4*
This basic recipe works with absolutely ANY type of fish fillet. If your fillets are thinner than 1-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.
*Jazz up this basic recipe by scattering 1/2 cup thinly sliced red onion and/or 3 tbsp chopped black olives over the fish before baking. Substituting chopped fresh dill, mint, or cilantro for the parsley is also a tasty variation.
1 cup of fish, cooked and flaked
1/4 cup diced green pepper
1/4 cup diced onion
4 or 5 green olives, finely chopped
1/2 cup of your favorite grated cheese
1/2 teaspoon minced parsley
Salt and pepper to taste
1/4 cup mayonnaise
*Serves 4*
Mix all the ingredients. Spread about a tablespoon on cocktail rye bread slices or your favorite cracker. Place on a cookie sheet and put under the broiler until cheese starts to bubble. You can dress them up by putting a tiny piece of tomato or pimento and a small slice of olive or green pepper on each.
