Ingredients:

1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons lemon juice
1 teaspoon curry powder
1/2 teaspoon salt
4 (3/4-inch thick) grouper or other fish fillets

Methods:

Combine first 5 ingredients stir well.Place fillets in a 13 x 9-inch baking dish brush with half of honey mixture.Turn fillets brush with remaining honey mixture.Cover and marinate in refrigerator for 15 minutes.

Remove fillets from marinade, reserving marinade.Place fillets on a lightly greased rack in a roasting pan.Broil 4 inches from heat 10 to 12 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade.

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Ingredients:

1 (12 ounce) package frozen shredded hash brown potatoes, thawed
4 eggs
2 cups milk
1 tablespoon dried minced onion
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 1/4 teaspoons seasoned salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded Cheddar cheese
1 (12 ounce) package frozen fish sticks

Methods:

Break apart hash browns with a fork set aside.In a large bowl, beat eggs and milk.Add onion, dill, seasoned salt and pepper.Stir in hash browns and cheese.Transfer to a greased 11 x 7 x 2-inch baking dish arrange fish sticks over the top.Bake, uncovered, at 350 degrees F for 50 minutes or until top is golden brown and fish flakes with a fork.Let stand for 5 minutes before cutting.

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Ingredients:

8 Gorton’s Crunchy Golden Fish Sticks
1 small onion, chopped
1 can cream of mushroom soup
1 can chopped chilies
1/2 pint sour cream
1 cup shredded Cheddar or Monterey jack cheese, divided
Flour tortillas

Methods:

In a large bowl, mix soup, onion, chilies, sour cream and 1/2 cup cheese.Place a frozen fish stick in center of a tortilla.Place 2 tablespoons sauce along the side of the stick.Roll tortilla and place seam down in a rectangular casserole dish.Spread remainder of sauce on top of tortillas and bake at 375 degrees F for 20 minutes.Sprinkle remaining 1/2 cup cheese on top and bake 5 minutes longer.

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Ingredients:

Fillet of fish (6 servings)
1/4 cup (1/2 stick) margarine
Creole seasoning
Lemon

Caper Sauce:
1 cup sour cream
2 teaspoons capers
1/2 medium cucumber, peeled, sliced and diced

Methods:

Melt margarine on a pancake griddle or shallow skillet at 350 degrees F. Place fish on griddle and sprinkle with seasoning. Squeeze lemon over fish. Turn occasionally. Fish is done when it flakes with a fork. Transfer to a warm platter.Serve with Caper Sauce.To make Caper Sauce Mix all ingredients.

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Ingredients:

10 quarts water
1/2 cup salt
24 to 36 small red new potatoes(3 to 4 pounds), skin on
24 small white onions (3 pounds)
8 pounds freshwater fish (lake trout, salmon,whitefish, pike), cut into 1 1/2-inch steaks
1 pound butter, melted
12 lemons, quartered
1 cup chopped parsley

Methods:

Bring water to a boil with the salt.Add potatoes and onions (cut a cross in the bottom of the onions so they will cook rapidly), and cook until half done (8 to 10 minutes).

Put fish steaks in a wire basket, colander, or steamer top, or wrap them in cheesecloth that you can tie at the top with heavy string to fork out later.Lower fish into the pot, making sure they are entirely covered. Return broth to the boil, cover the pot, and boil until the fish is firm but fork tender, 8 to 10 minutes.

Remove fish, then vegetables, and drain both thoroughly.Heap fish on a platter surrounded by the potatoes and onions. Pour butter over the whole, sprinkle with chopped parsley and serve with lemon quarters and a pepper grinder.

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