The seventh installment of our Cooking Your Catch series is dedicated to baking your freshly caught fish.
SEAFOOD ENCHILADA CASSEROLE
2 cups fish, broken into pieces; 1 tablespoon oil; 2 tablespoons chili powder; 12 corn tortillas; 1 medium brown onion, chopped fine; 1 cup ripe olives, chopped; 2 cans enchilada sauce; 2 cups cheddar cheese, shredded; 1 cup chopped green onions with tops; 1/2 pint sour cream.
Line bottom of well-greased baking dish, 11x7x1.5 inches, with 3 tortillas. Heat oil in skillet. Add fish and chili powder. Heat thoroughly. Sprinkle 1/4 each of fish mixture, onion and olives. Pour 1/4 of enchilada sauce over mixture. Sprinkle with 1/4 of cheese. Repeat three times. Top with cheese. Bake 20-25 minutes at 350° F. Serve hot. Top with green onions and a dollop of sour cream.
1-1.5 pounds bonito fillets or other fish fillets or steaks; 3/4 cup cornflake crumbs; 1/4 cup Parmesan cheese; 1/2 cup milk; 1 teaspoon dill; 1/4 cup oil.
Clean, wash and dry fish. Combine corn-flake crumbs and Parmesan cheese. Dip fish in milk and roll in crumbs. Place fish in a single layer in a well-greased baking pan. Sprinkle with dill. Drizzle oil over fish. Bake in an extremely hot oven, 500° F., until fish flakes easily when tested with a fork.
1 cup flaked mackerel; 1 (9 inch) unbaked pastry shell; 1.5 cups grated cheddar or swiss cheese; 2 cups chopped fresh spinach leaves; 1 tablespoon Minced Onion with Green Onion Flakes; 1 tablespoon lemon juice; 1 egg, beaten; 1 (10.5 oz) can Cream of Chicken Soup; 1/4 cup milk; 1/2 teaspoon Worcestershire Sauce; nutmeg.
Distribute cheese and flaked fish evenly on bottom of unbaked pastry shell. Add spinach, onion and lemon juice. Separately combine beaten egg, soup, milk and Worcestershire Sauce. Mix well. Pour over cheese and fish mixture. Sprinkle with nutmeg. Bake at 325° F. for 1 hour or until quiche is firm in center.