These recipes are provided below:

Livia's Moroccan Fish

Mimi’s Etouffee

Beryl's Lemon Grass and Garlic Fish

Sabra's Soupa

Livia's Moroccan Fish

2 medium ripe tomatoes, thickly sliced

1 green bell pepper, thickly sliced

1 red bell pepper, thickly sliced

1 tablespoon olive oil

1 cup cilantro, chopped

2 pounds flounder or tilapia fillets

2 teaspoons sweet paprika

1/4 teaspoon pepper

1/4 teaspoon saffron or mild curry

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

1/3 cup water

Cut tomatoes and peppers into 1/2 -inch slices. Place half of the sliced vegetables into an oiled, large baking dish. Sprinkle half of the cilantro over the vegetables. Lay the fish fillets over the sliced vegetables and cover with the remaining sliced vegetables. Sprinkle the remaining cilantro. Mix paprika, pepper, saffron or mild curry with the salt and cayenne pepper, if using, in a small bowl before sprinkling over the fish and vegetables. Pour water into the baking dish, cover and cook in a 350-degree oven for 30 minutes.  Serves 6.

Mimi’s Etouffee

2 pounds salmon fillet

6 tablespoons butter

2 tablespoons four

1 clove chopped garlic

1¼ cup onions, chopped

½ cup celery, chopped

Cajun spices – optional

1 teaspoon tomato sauce or puree

1 cup water

¼ teaspoon hot sauce

salt and pepper

Melt butter in large saucepan on low.  Stir in flour until smooth and cook until dark brown - - stirring constantly.  Stir in onions, garlic and celery and cook until soft  - - about 10 minutes.  

Broil or BBQ salmon with favorite Cajun spices. Cool on platter.

Dissolve tomato sauce into the water and stir into roux mixture.  Add hot sauce as well as salt and pepper.  Break salmon into large pieces and add to roux.  Serve with basmati rice.  Serves 6.

Beryl’s Lemon Grass and Garlic Fish

2 pounds tilapia or other white fish such as flounder spray oil

2 to 4 teaspoons oil

Sauce

6 garlic cloves, chopped

hot sauce

½ cup onion, chopped

8 tablespoons lime juice

2 teaspoons brown sugar

4 tablespoons lemon grass, coarsely

4 teaspoons anchovy fish sauce

Spray aluminum foil, wrap fish and bake in a 350-degree oven for 20 minutes or until just done OR heat oil in fry pan and cook fish 3 to 5 minutes until lightly brown and opaque. Transfer to a platter and keep warm. 

Add garlic to oil in fry pan and cook until just brown. Stir in hot sauce, onion, lime juice, sugar, lemon grass and fish sauce. Simmer 2 to 3 minutes and pour over fish.  Serves 6.

Sabra’s Soupa

1 jar of your favorite salsa

10 cups of vegetable or chicken parve consommé or soup

3 pounds of assorted fish, cut into 2-inch cubes or pieces of:

     tilapia

     stripped bass imitation shrimp, crab legs or scallops

     tuna

     orange roughie

     rava

Do not use salmon, flounder or fresh water trout.

Toss salsa and consommé into large soup pot and bring to slight boil.  Add fish and bring to slight boil again.  Before serving, check a thick piece of fish for doneness.  Serves 8 to 10.

Variations to soup include - - adding ½ can drained black beans. Sauté 1 cup each celery and onions with 3 cloves chopped garlic in olive oil before adding salsa.  Top with corn chips.

Rules for Purchasing Fish:

Clean Smell

Clear eyes

No little holes

No slime

Don’t buy fish on Monday!