Four Meatless Meals

 

Oven-Fried Fish Fillets (Serves 4)

1 lb. sole, cod or lake perch

4 Tblsp unsalted butter

2/3 cup crushed Ritz crackers

1/4 cup grated Parmesan cheese

1/2 Tsp dried basil

1/2 Tsp dried oregano

1/4 Tsp garlic powder

Pre-heat oven to 350º. Melt butter in a 9” x 13” pan in the oven. While it melts, combine the other ingredients, except the fish, in a pie pan. Dip the fish in the melted butter, then dip into the crushed cracker mixture and return to the baking pan. Bake the fillets for 20 to 25 minutes or until the fish flakes with a fork.

 

Maryland Crab Cakes (Serves 4)

1 lb. crabmeat

1/2 cup dry bread crumbs

1 egg, beaten

1 Tblsp mayonnaise

1 Tsp Dijon mustard

1 Tsp Worcestershire sauce

1 Tblsp Old Bay® Seasoning

2 Tblsp butter

In a medium-sized bowl, combine the bread crumbs and the crabmeat. In a separate bowl, stir the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce and Old Bay Seasoning. Lightly mix these ingredients into the crabmeat mixture, being careful not to overwork the crab. Form into 8 round, flat cakes.

Heat butter in a skillet over medium heat. Fry the cakes on each side in the skillet, until crusty and golden brown. Serve warm.

 

Fancy Grilled Trout (Serves 4)

1/4 cup lemon juice

2 Tblsp melted margarine

2 Tblsp vegetable oil

2 Tblsp chopped parsley

2 Tblsp sesame seeds

1 Tblsp Tabasco sauce

1/2 Tsp ground ginger

1/2 Tsp salt

4 brook trout, about 1 lb. each

In a shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, Tabasco sauce, ginger and salt. Mix well. Pierce skin of fish in several places with the tines of a fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade. Reserve marinade. Place fish in hand-held hinged grill. Brush fish with marinade. Cook about 4 inches from hot coals for 5 minutes. Turn. Brush with marinade again, and cook 5 minutes longer. Fish is done when it flakes easily with a fork.

 

Shrimp en Brochette (Serves 2)

1/2 lb. medium shrimp, cleaned and deveined

12 small mushrooms

4 tablespoons lemon juice

2 garlic cloves, minced

2 Tsp olive or vegetable oil

2 Tsp grated ginger

2 dashes of Tabasco sauce

Combine all ingredients in a large bowl. Set aide to marinate 10 to 15 minutes. Heat broiler. Thread 3 shrimp and 3 mushrooms alternately on each of 4 skewers. Reserve marinade. Broil skewers for 3 minutes. Turn, baste with reserved marinade, and broil 2 to 3 minutes longer until shrimp are pink and opaque.