The Heart and Stroke three week menu suggested lemon sole with stir
fried carrots and peppers, but they did not have a link to a recipe.
Sole is not my favourite fish and I don't how to make it god without
breading and butter. I decided to try something I had not done in
years, cooking fish en papillote, though I used foil instead of
parchment paper. I laid the fillets on the foil and laid the sliced
peppers and match stick carrots. I decided to add some red onion. I
found some past its prime asparagus, so that when in too. I gave it a
good grind of pepper and added a splash of pineapple juice. I wrapped it
up tight and tossed it into aa 375F oven for 20 minutes.

It turned out really nicely. The menu plan had called for herbed millet
but we had no millet. I used whole wheat pasta instead. Pretty good.

"Dave Smith" > wrote in message
...
> The Heart and Stroke three week menu suggested lemon sole with stir fried
> carrots and peppers, but they did not have a link to a recipe. Sole is not
> my favourite fish and I don't how to make it god without breading and
> butter. I decided to try something I had not done in years, cooking fish
> en papillote, though I used foil instead of parchment paper. I laid the
> fillets on the foil and laid the sliced peppers and match stick carrots. I
> decided to add some red onion. I found some past its prime asparagus, so
> that when in too. I gave it a good grind of pepper and added a splash of
> pineapple juice. I wrapped it up tight and tossed it into aa 375F oven for
> 20 minutes.
>
> It turned out really nicely. The menu plan had called for herbed millet
> but we had no millet. I used whole wheat pasta instead. Pretty good.

I had a hamburger patty and Swiss cheese on Sourdough bread with lettuce and
tomatoes. A few baby carrots on the side.

On Sunday, August 30, 2020 at 9:52:10 PM UTC-5, Dave Smith wrote:
> The Heart and Stroke three week menu suggested lemon sole with stir
> fried carrots and peppers, but they did not have a link to a recipe.
> Sole is not my favourite fish and I don't how to make it god without
> breading and butter. I decided to try something I had not done in
> years, cooking fish en papillote, though I used foil instead of
> parchment paper. I laid the fillets on the foil and laid the sliced
> peppers and match stick carrots. I decided to add some red onion. I
> found some past its prime asparagus, so that when in too. I gave it a
> good grind of pepper and added a splash of pineapple juice. I wrapped it
> up tight and tossed it into aa 375F oven for 20 minutes.
>
> It turned out really nicely. The menu plan had called for herbed millet
> but we had no millet. I used whole wheat pasta instead. Pretty good.

Wow! You can make a fish god with just breading and butter? Thats
quite a miracle!

Sorry, sorry - I know it was a typo. It just really tickled my funny bone

On Sun, 30 Aug 2020 22:52:07 -0400, Dave Smith wrote:

> The menu plan had called for herbed millet but we had no millet.

You could have subbed sorghum for the millet.

<snork>

-sw

Dave Smith wrote:

> The Heart and Stroke three week menu suggested lemon sole with stir
> fried carrots and peppers, but they did not have a link to a recipe.
> Sole is not my favourite fish and I don't how to make it god without
> breading and butter. I decided to try something I had not done in
> years, cooking fish en papillote, though I used foil instead of
> parchment paper. I laid the fillets on the foil and laid the sliced
> peppers and match stick carrots. I decided to add some red onion. I
> found some past its prime asparagus, so that when in too. I gave it a
> good grind of pepper and added a splash of pineapple juice. I wrapped
> it up tight and tossed it into aa 375F oven for 20 minutes.
>
> It turned out really nicely. The menu plan had called for herbed
> millet but we had no millet. I used whole wheat pasta instead.
> Pretty good.

I peeled these out for me but they mostly work for you with a little
care in portion sizes. I got a load of snapper at Harris Teeter's
Sunday and was looking over new ideas.

The one that uses Sour Cream and cheese, you'd have to see if a reduced
fat sour cream works for you.

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

Title: Baked Red Snapper with Tomatoes & Olives
Categories: Fish
Yield: 6 Servings

6 6-ounce red snapper or
-tilapia fillets
1/4 c Extra-virgin olive oil
4 Sprigs fresh thyme
3 Tomatoes; peeled, seeded and
-chopped
1/2 c Coarsely chopped green
-olives
1/4 ts Dried hot red pepper flakes
2 Cloves garlic; minced
1/2 c Finely chopped red onion
1 tb Fresh lime juice

rrom: Rebecca Radnor > Date: 6 Dec 1994 14:54:30 -0500

Preheat the oven to 400 degrees. Oil lightly a shallow baking dish
large enough to hold the fillets in one layer. In a bowl stir
together the oil, the thyme, the tomatoes, the olives, the red pepper
flakes, the garlic, the onion, and the lime juice. In the prepared
baking dish arrange the fillets, skin sides down, season them with
salt, and spoon the tomato mixture over them. Bake the fish,
uncovered, in the middle of the oven 15 to 20 minutes, or until it
just flakes. Serves 6.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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

Title: Red Snapper Stew
Categories: Stews, Fish, Soups, Cyberealm
Yield: 8 Servings

2 c Onion, chopped
1 c Celery, chopped
1/2 c Green Bell Pepper, chopped
1 Clove Garlic, minced
Vegetable Cooking Spray
1 1/2 c Water
1 ts Chicken Boullion
1 c Chablis
1 lg Potato, cubed
14 1/2 oz Whole Tomatoes, chopped
1/4 ts Salt
1 Bay Leaf
1 1/2 lb Snapper, skinned
Parsley, chopped

Saute first 4 ingredients in a large Dutch oven coated with cooking
spray until tender. Stir in next 7 ingredients; bring to a boil.
Cover; reduce heat, and simer 20 minutes. Cut fish into 1" cubes, and
add to stew. Cover and simmer 10 minutes or until fish flakes easily
when tested with a fork. Discard bay leaf. Garnish with parsley.

Alternate fish: Pollack, sea bass, rockfish, cod, grouper.

Source: Safeway Nutritional Awareness Programme

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

Title: Cobalt Cafe - Cobalt Soft Tacos with Red Snapper
Categories: Fish, Taco, Mexican
Yield: 4 Servings

1/4 c Olive oil
2 Red onions; halved and
Sliced thin
1/2 ts Salt
1 1/2 ts Pepper
2 ts Minced fresh thyme
1 1/2 lb Red snapper; cut into
-bite-size pieces
1 ts Minced garlic
2 ts Lime juice
2 ts Soy sauce
2 ts Minced fresh oregano
8 Soft corn tortillas; warmed
3 c Shredded iceberg lettuce

In a skillet heat 2 tablespoons oil over moderately high heat until
hot. Add onions, salt, 1/2 teaspoon pepper, and thyme and saute until
rich golden in color.

Heat another skillet over moderately high heat until hot and add
remaining 2 tablespoons oil. Swirl and add snapper. Saute for 2
minutes, turning frequently, Add garlic, lime juice, and soy sauce
and saute until liquid is nearly evaporated and snapper is light
golden in color. Add oregano and remaining pepper and toss to
combine. Add onion mixture and toss well.

Fill tortillas with lettuce and top with snapper and onion mixture.

Busted and entered for you by: Bill Webster Posted to MC-Recipe
Digest V1 #877 by Bill Webster > on Nov 01, 1997

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

Title: Dijon Crusted Snapper
Categories: None
Yield: 4 Servings

4 8-ounce Snapper fillets
1/2 c Cracker crumbs or bread
-crumbs
3 tb Dijon mustard
1 tb Melted butter
1/2 ts Fresh chopped parsley

1) Preheat oven to 400*

2) In a shallow dish, mix together all ingredients except for fish

3) Place fish in a greased baking dish

4) Spread crust evenly over the top of fish and press lightly

5) Place 1/4 inch of water in the bottom of the pan

6) Bake for 8-10 minutes

Suggested Wine: Light Lager or Fume Blanc

NOTES : If bread crumbs begin getting to dark before the fish is done,
cover just the top of the filet with foil, not the whole dish. Recipe
by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" >
on Feb 16, 1998

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

Title: Elegant Baked Snapper
Categories: Fish, Main dish
Yield: 6 Servings

2 lb Snapper fillets
1 c Sour cream
1 ts Seafood seasoning
1 ts Dill weed
1/4 c Onion, finely minced
- (or more, if desired)
1/2 ts Pepper
3/4 c Grated cheddar cheese

Place fillets in a baking dish and sprinkle with dill weed. Mix the
sour cream, seafood seasoning, and pepper together and use a rubber
scraper to "frost" the mixture over the fillets. Sprinkle with the
chopped onion and the grated cheddar cheese. Bake at 400 degree F.
until lightly browned and the fish flakes easily with a fork when
tested in the center. Serves 6.

Microwave version: Prepare as above, cover and cook in the microwave
on high for 8 minutes. Test and continue to cook until the fish
flakes easily. Brown in the oven (lightly).

Source: Alaska Seafood Cookbook Reprinted by permission from the
Alaska Seafood Marketing Institute

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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

Title: Xxcarol's Simple Snapper
Categories: Xxcarol, Seafood, Microwave
Yield: 2 Servings

12 oz Snapper fillet
2 ts Lemon pepper seasoning salt
2 ts Olive oil

One of my rare microwave recipes, this one is simple and easy and I've
often made it to take for lunch at work.

Using a plastic samwich bag, put the Snapper (cut it smaller as
needed) and the rest in then let it marinate overnight. Next day,
remove from bag and microwave approximately 5 minutes.

Things to bring with it for lunch that are also easy: Salad in a
samwich bag with dressing. Rolls with butter (or biscuits). Fruit.

From: xxcarol, retyped 28DEC2006 but an old recipe from Norfolk

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