Text 17983, 68 rader
Skriven 2014-10-12 08:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fishy 103
=================
 ML> For me, raw salmon and rare salmon are worth eating;
 ML> the way you get it in restaurants doesn't appeal much.
 RH> Depends on how it's done but I don't like fish that's too close to
 RH> still swimming. It has to be done, but not over done.

For me, with nonwhite fish, it still has to have the
translucent interior. White fish I can take more done,
because I sort of like the way it flakes when fully
cooked; this almost compensates for the loss of that
wonderful soft moistness.

 ML> archdiocese but for many years was still called in
 ML> for ticklish situations.
 RH> A job not all people are capable of doing, or doing well.

Just having the nerve to do it at all puts one in a
small group. Having any success, that narrows things
down still farther.

Stuffed Fish Supreme
cat: Arkansas, fish, main
servings: 8

4 Tb butter
1 c onions, chopped
1/3 c green onions, chopped
1 Tb garlic, minced
1 1/2 lb lump crabmeat, drained and diced
1/4 c green pepper, chopped
1 egg, slightly beaten
8 fish fillets
2 1/2 c saltine crackers, crushed
1 ts salt
1 ts black pepper
1/4 ts cayenne pepper
Paprika
1/3 c parsley, minced
Lemon wedges
h - Lemon Butter Sauce
4 oz butter melted
2 Tb fresh lemon juice
1 Tb green onions, chopped
1 1/2 ts Tabasco sauce

Mix Lemon Butter Sauce ingredients together and simmer
until thickened.

Preheat oven to 350F. Saute onions and garlic in
butter until soft. Remove from heat. Add crabmeat,
green pepper, egg, parsley, cracker crumbs and
seasonings. Mix well and shape into oblong patties.
Generously spray skillet with vegetable spray. Season
to taste with salt, black pepper and cayenne. Cut
fillets in half and sear in hot skillet.Spray shallow
baking pan with vegetable spray. Place half of the
fillets in pan. Place crab-stuffing patty on fillets
Top each fillet and stuffing with another fillet. Pour
1/4 c Lemon Butter Sauce over fillets.

Sprinkle with paprika. Bake about 15 min, until
fish flakes easily. Serve with remaining Lemon Butter
Sauce and garnish with chopped parsley and lemon wedges.

Phyllis Speer for Arkansas Game and Fish Commn.

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