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  • Fishburger

    From Dave Drum@1:396/45 to Ben Collver on Sat Apr 19 05:46:34 2025
    Ben Collver wrote to Dave Drum <=-

    Whole fish (on the bone, so to speak) or fillets?

    What i have are fillets. Here's a catfish recipe from XXCAROL,
    but it calls for fresh, not frozen.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Xxcarol's Scratch that Catfish!
    Categories: Xxcarol, Fish, Seafood
    Yield: 4 Servings

    Already in the archives.

    Here's a favorite fish recipe that should work well with catfish ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's Fish Parmesan
    Categories: Seafood, Cheese, Sauces, Mushrooms
    Yield: 8 Servings

    2 lb Fish filets or steaks
    26 oz Jar Onofrio's Basilico sauce
    - or Marinara sauce *
    Salt & fresh black pepper
    1 lb Mozzarella or Provolone;
    - sliced or shredded
    1 lb Crimini/Swiss Brown button
    - mushrooms, cleaned, sliced
    - reserving 8 buttons
    Fresh grated or shaved
    - Parmesan cheese
    8 tb Butter; melted

    Set oven @ 425ºF/220ºC.

    Spread a thin layer of sauce over bottom of baking dish
    place a layer of firm whitefish filets on the sauce. Salt
    and pepper the fish. Sprinkle some sliced mushrooms over
    fish and place cheese in a layer over the mushrooms.
    Spread a layer of sauce over the cheese and repeat the
    fish, mushroom, cheese layers until the baking dish is
    near full or you run out of fish.

    Top the last layer with cheese, the remaining sauce in
    the jar and the 8 reserved mushroom buttons. Grate or
    shave Parmesan over until you are ashamed of yourself or
    until you run out of cheese.

    Drizzle the melted butter over the cheese and bake until
    fish is done - 15 to 20 minutes

    * Available from www.onofrios.com. Or you may use Rao's,
    Filippo Berio, Classico, etc.

    I like the addition of the basil in the Basilico sauce. If
    you don't care for basil with your fish use the straight
    marinara. - UDD

    Adapted from a NYT Cookbook recipe and served many times
    from Dirty Dave's Kitchen.

    MM Format by Dave Drum - 10 June 1997

    MMMMM

    ... I'm pining for a good tree pun. I wish they were more poplar.
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    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)