Article by Mama Jock
Spinach Tuna Bundles
2 tubes (8 oz. each) refrigerated crescent rolls
4 tuna fillets (6 oz. each)
1/4 tsp.salt
1/4 tsp.pepper
1/3 cup Alouette garlic- herb spread
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry.
Unroll crescent dough and separate into four rectangles; seal perforations.
Place a tuna fillet in the center of each rectangle; sprinkle with salt and pepper.
Spoon cheese spread over each; top with spinach.
Fold dough over filling and pinch edges to seal.
Place on an ungreased baking sheet.
Bake at 400 degrees for 20 to 25 minutes or until golden brown.
Serve immediately.
Serves 4.
Shrimp Quesadillas with Mango
2 TBSP. olive oil
1 large red pepper, sliced in strips
1 large yellow pepper, sliced
1 large onion sliced
1/4 tsp. salt
3/4 lb. medium-size shrimp, shelled and deveined
2 cloves garlic, chopped
2 limes
2 tsp. chili powder
1 large ripe mango, peeled and cut into chunks
1 pkg. fajita-size flour tortillas
1 1/4 cup shredded Monterey Jack cheese
1/2 cup sour cream
Heat 1 TBSP. of the oil in a large non-stick skillet.
Add peppers, onion and salt.
Cook for 20 minutes, stirring occasionally, until vegetables are soft and slightly browned.
Remove to a bowl.
Place shrimp in a resealable bag and add garlic, remaining olive oil, juice of 1/2 lime and chili powder.
Shake bag and marinate for 15 minutes.
Puree mango with the juice from 1 lime in a food processor. Set aside.
In same skillet, cook shrimp, 2 minutes per side and remove to a bowl.
Wipe out skillet and spray with nonstick cooking spray.
Top a tortilla with 1/5 of the shrimp, onions and peppers.
Sprinkle with 1/4 cup of cheese.
Place another tortilla on top and cook in skillet for 1 to 2 minutes per side until lightly browned.
Repeat with remaining tortillas.
Serve with sour cream, mango puree and remaining lime.
Makes 5 quesadillas.
Broiled Flounder with Vermouth
1/2 stick butter
half of 1 lemon
1/4 cup mayonnaise
1/2 shot of Vermouth
Melt butter in a saucepan.
Squeeze the lemon juice into the pan.
Add the mayonnaise and Vermouth and stir with a fork.
Lay the fillets on a foil lined broiler pan.
Spread the mixture from the saucepan evenly over the fillets and let sit for 5 to 7 minutes.
Sprinkle top of fillets with paprika and broil close to the flame.
Tops will be brown and bubbly.
Do not overcook.
Test with fork.
Stuffed Striper
4 striped bass fillets
2 TBSP. butter
Juice of 1 lemon
1/4 tsp.salt
1/4 tsp.pepper
1 slice of white bread, crumbled
1 cup bread crumbs
Dash of onion powder
1/2 tsp. parsley
1 egg, beaten
Lay the bass fillets in a shallow baking dish and dot with butter.
Drizzle lemon juice over the bass and season lightly with salt and pepper.
Combine white bread, bread crumbs, onion powder, salt, pepper and parsley for stuffing.
Add egg and mix. Mound mixture on each of the bass fillets; cover with aluminum foil.
Bake in preheated oven at 350 degrees for about 10 to l5 minutes or until fish flakes.
Baked Striped Bass
2 lbs. bass fillets
6 oz. teriyaki sauce
Lemon juice
Lemon pepper
1 medium onion, thinly sliced
Marinate the bass fillets overnight in the teriyaki sauce.
Place bass in pan lined with aluminum foil.
Sprinkle lemon juice and lemon pepper over the bass fillets.
Place onion slices on the fillets.
Cover with foil and bake at 375 degrees for approximately 20 to 25 minutes.