On 4/18/2018 6:51 PM, l not -l wrote:
> On 18-Apr-2018, jmcquown > wrote:
>
>> A pan fried cod fillet dredged in Zatarain's "Fish Fri"
>> breading mix.
>> I'll also be cooking lucretia's favorite thing (kidding!),
>> yellow squash
>> sliced into coins, tossed in the same seasoning mix and also
>> pan fried.
>> Quite tasty.

> Yum! I love fried cod. Do you use condiments with your? I like
> cocktail sauce and malt vinegar; not at the same time, I
> alternate, or do without, depending on mood. With a breading
> like Zatarain's, I'd probably go with cocktail sauce or no sauce.
> With batter coatings, I generally like malt vinegar.
>
I prefer it without sauce or condiments, although I do find a splash of
wine vinegar is sometimes nice. Unfortunately I don't have any malt
vinegar on hand but I like that, too.

> Dinner today here was also fish; seafood stuffed tilapia, simply
> seasoned with Old Bay.

I love seafood stuffed fish. Good golly, one of my RFC signature dishes
is seafood stuffed flounder. When flounder got to be too expensive I
made the same dish using tilapia.

Hey, look what I found! My recipe, a re-creation posted in 2006. I
figured out how to do this by watching the guys on the line at Red
Lobster back in 1981.

4 flounder fillets, about 1-1/2 lbs. of like size
1/4 c. minced onion
1/4 c. minced celery
2 cloves garlic, minced
1-1/2 Tbs. mayonnaise
dash Tabasco sauce
dash cayenne pepper
dash salt
4 Tbs. butter
1/2 c. dried breadcrumbs
1/4 tsp. dry mustard
1 Tbs. lemon juice
6 oz. flaked crabmeat
2 oz. diced shrimp (or use canned baby shrimp)
2-3 Tbs. melted butter
Sweet ground paprika for colour
1/2 c. milk
vegetable cooking spray

Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter
until translucent. Transfer to a mixing bowl and combine with
breadcrumbs, mayonnaise, dry mustard. Add crabmeat and shrimp, Tabasco,
cayenne, lemonjuice, salt, pepper. Blend well to make stuffing.Spray a
13X9 inch baking dish with vegetable cooking spray. Place 2 flounder
fillets in the dish. Spoon the crabmeat stuffing onto the center of the
fillets, mounding it up in the center. Split the remaining fillets in
half lengthwise. Wrap each of the two halves around the stuffing on top
of the stuffed fillet, covering the sides but leaving the stuffing
visible in the center. Secure overlapping ends with toothpicks if
needed. Brush all over with melted butter. Sprinkle with paprika. Pour
the milk around the fish (this keeps the fish moist during baking). Bake
for 20-25 minutes until fish flakes easily with a fork, brushing with
melted butter about halfway through cooking.
Serves 2.

> Green beans sauteed in butter with
> shallot. I ran out of fresh fruit, so dessert was Del Monte No
> Sugar Added Very Cherry Fruit Cocktail. A tall glass of iced
> lemon water was my drink of choice.
>
Sounds good to me.

Now you've got me wanting to make that stuffed fish again. Damn. I
don't have enough fillets. I do have some canned crab but no canned
shrimp. Dammit. LOL Enjoy!

Jill

Jill