Feeling fishy this week



With the approaching annual Minnesota fishing opener my thoughts for the recipe column for this week turned to, well, fish and seafood. The following recipes are all from the General Federation of Women’s Club recipe book which was published in 1990. It is my favorite go-to book and I have made all of the recipes included in this week’s column.

When I make something, I make a notation beside the recipe denoting whether or not I liked it and these all got a good review from me. While we

don’t live in an area where scallops or lobster tail are readily available, I made both of those recipes using frozen seafood product and they were still good. A bit of a splurge – lobster and scallops aren’t cheap – but for a treat once in awhile it’s worth the extra expense.



Good luck to all that will be fishing on our area lakes this weekend.

Fantastic Fish Fillets

• 3 (10 oz.) packages frozen, chopped
• 1 pt. sour cream
• 3 Tbsp. flour
• Juice of 1 lemon
• ½ c. finely minced onion
• 2 tsp. salt
• ½ tsp. nutmeg
• Pepper to taste
• 6 – 8 flounder (or any other
whitefish) fillets
• 2 Tbsp. butter

Cook spinach according to package directions.

Drain and mix with salt, pepper and nutmeg. Spread on surface of a shallow 9×13 inch baking dish.



Place fish on spinach and top with sauce made with sour cream, flour, lemon juice and onion which have been mixed together. Melt butter and pour over all.

Bake at 375 degrees for 25 minutes or until fish flakes easily with a fork.

Nantucket Scallops

• 3 Tbsp. butter
• 1 tsp. chopped chives
• ½ tsp. parsley
• ½ tsp. tarragon
• Dash of garlic salt
• Dash of black pepper
• ¾ tsp. lemon juice

• tsp. salt
• 2 lb. bay scallops
• ½ c. bread crumbs
• 3 Tbsp. melted butter

Melt butter and mix with herbs and spices. In a shallow buttered pan (or individual dishes) put scallops in bottom. Top with herbed butter, then bread crumbs.



Pour second melted butter over all. Bake in preheated 500 degree oven for 5 minutes.

Salmon Loaf

• 1 lb. can red salmon, drained
and flaked
• ½ c. light Miracle Whip
• ½ c. chopped onion
• 1 can condensed cream of
celery soup
• 1 Tbsp. lemon juice
• 1 c. dry bread crumbs
• 1 tsp. salt
• 1 beaten egg

Combine all ingredients. Bake at 350 degrees in a greased 8 ½ x 4 ½ inch loaf pan for 1 hour. Serve with cucumber sauce (op – tional).

Cucumber Sauce

• ¼ c. light Miracle Whip
• ½ c. dairy sour cream
• ¼ chopped cucumber

Fold light salad dressing and cucumber into sour cream.

Stuffed Lobster Supreme

• 8 frozen rock lobster tails
• 1 stick butter
• 4 Tbsp. flour
• 1 tsp. salt
• 1 tsp. paprika
• 2 c. cream
• ¼ c. cracker crumbs
• ¼ c. grated parmesan cheese
• 1 tsp. melted butter
• 2 Tbsp. lemon juice
• Few grains cayenne pepper

Cook tails in salted boiling water; drain. Using scissors, cut meat away from shells; dice meat, save shells.

Sauté lobster meat in butter, remove from heat. Blend in flour, salt, paprika and cayenne. Slowly stir in cream; cook, stirring constantly until mixture thickens and boils (1 minute).

Stir in lemon juice, spoon filling into lobster shells and sprinkle tops with mixture of cracker crumbs, melted butter and parmesan cheese. Bake in 450 degree oven for 10 to 12 minutes.

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please include your name, city of residence and a telephone number.

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