All the fog we’ve been experiencing down Westside recently has dampened my spirits somewhat. In fact, I don’t even want to go outside into it, fearing the impossibility that I could evaporate into the netherland of its uncertainty. That’s what fogginess can do to some brains, put me into a state of fogginess and heavy sighing for spring.
I was watching ice fishermen on the lake and it inspired me to try some different fish recipes, in the bright lights of my kitchen I might add. The first is a good light recipe for lingcod fillets. These not only look good, they are tasty and easy to prepare. The second recipe is a perfect idea for a quick lunch. It’s colourful and bubbly and is perfect served with a small tossed salad and a cup of tea (or beverage of your choice). Both recipes are great for a quick meal during the Winter Carnival.
Basil Lingcod Fillets
1-1/2 lbs. lingcod fillets
4 tsp. lemon juice, fresh or bottled
Salt, for sprinkling
Pepper, for sprinkling
24 thin tomato slices
2 tbsp. butter or hard margarine
1/2 cup finely chopped onion
2 tbsp. chopped green onion
1/2 tsp. dried sweet basil
1/8th tsp. salt
Grated Parmesan cheese, to sprinkle
4 lemon wedges, for garnish
Arrange fish fillets in single layer in greased 9 x13-inch pan. Sprinkle with lemon juice, salt and pepper. Layer tomato slices over fillets.
Melt butter in frying pan. Add onion; sauté until soft. Add green onion, basil and 1/8th tsp. salt. Sprinkle evenly over tomato slices. Sprinkle lightly with cheese. Cover pan with foil.
Bake in 400 F (205 C) oven for about 20 minutes until fish flakes easily when fork tested.
Garnish with lemon wedges. Serves 4. Enjoy.
Crab Melt
1 large egg
1/3 cup salad dressing or mayonnaise
1 tsp. lemon juice
1 tsp. prepared mustard
1/8th tsp. hot pepper sauce
1 cup crabmeat (or 1 can 4.2 oz. drained, membrane removed
1 cup grated medium cheddar cheese
1/3 cup finely chopped celery
1 tsp. parsley flakes
3 green onions, thinly sliced
6 hamburger buns or English muffins, split, toasted and buttered
12 slices yellow cheese, cut round to fit buns
Paprika for sprinkling (optional)
Beat egg with spoon in bowl. Mix in next 4 ingredients. Stir in next 5 ingredients. Mix well.
Place bun halves on ungreased baking sheet. Spread with about 2 tbsp. of mixture. Top each half with a cheese slice and sprinkle with paprika, if using. Broil until bubbly hot and cheese is melted. This will only take 1 to 2 minutes. Will make 1-1/2 cups filling for 12 bun halves.
Cathi Litzenberger is The Morning Star’s longtime food columnist.
