Some Saskatchewan residents are known for their envy of provinces where fish and seafood are readily available.
Despite our location, we make the best of what we are able to purchase and flock to grocery stores that feature sales of various fresh and frozen fish.
A cookbook that recently was added to my collection is solely devoted to fish and seafood recipes and is the source for this week’s recipes.
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Fillets-In-Foil Dinner
1 lb. block frozen cod or other fish fillets
3 tbsps. butter or margarine, melted
1 tbsp. lemon juice
1/2 tsp. salt
1 tbsp. chopped parsley, optional
2 medium potatoes
3 thin onion slices
1 cup thinly sliced carrots
3 slices processed cheese
Partially thaw the fish block then cut into three equal portions.
Combine melted butter, lemon juice, salt and parsley.
Tear off three rectangles of aluminum foil, about 12x16 inches. Crease each through the centre making rectangles 6x8 inches, then unfold.
On one side of each centre crease place 1 tsp. of the butter mixture and then cover with a fish portion.
Slice potatoes into sticks abut 1/4 inch thick. Place one-third of the sticks around each piece of fish. Top each with an onion slice and 1/3 cup of the carrots. Cover each with a cheese slice. Pour remaining butter sauce over vegetables, portioning about 1 tbsp. to each pack.
Fold foil over food so the three open edges meet. Close edges with double folds to make sure each package seam is tight.
Place packets on a baking sheet and bake in the oven at 400 degrees F until fish is cooked and vegetables are tender. This will take about 45 minutes for a frozen fish block that is 1/4 inch thick, and less time for a thinner one.
Remove each packet to individual plates. Cut top open with scissors and fold back foil. Be careful of the hot steam. Serve with a side salad.
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Fast Fish Chowder
1 pkg. frozen cod or other fillets
2-10 oz. cans cream of potato soup
2 soup cans milk
2 tbsps. chopped chives or green onions with tops
butter
To ease cutting, partially thaw fillets then cut into chunks about 1 1/2 inches square.
In a deep saucepan, combine soup and milk. Heat to simmering temperature, stirring occasionally. Add fish and chives. Continue to heat below boiling until fish is cooked, about 5-10 minutes.
Serve hot with a pat of butter floating in each bowl. Makes about 7 cups.
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Scallop Salad
1 lb. scallops
2 tbsps. finely chopped onion
1/2 clove garlic, finely chopped
1/4 cup French dressing
1 1/2 cups diced celery
1/3 cup diced sweet pickles
lettuce cups
Cook the scallops in gently boiling salted water for five minutes. Make sure the water covers the scallops. Drain, chill and dice.
Combine onion and garlic with French dressing. Pour over scallops and marinate for one hour in refrigerator.
Combine with celery and pickles and gently toss. Serve in individual lettuce cups. Makes 4-5 servings.
Joyce Walter can be reached at [email protected]
