Ingredients:

• 5 tbsp. butter cubed
• 1 medium onion sliced and seperated into rings
• 1 1/2 pd. Halibut or Salmon steaks
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 3/4 tbsp. garlic powder
• 3/4 tbsp. seasoned salt
• 3/4 tbsp. basil dried
• 3/4 tbsp. dried thyme
• 1/8 tbsp. pepper
• 1/2 cup dried bread crumbs
• 1 cup shredded Parmesan cheese

1. Place butter and onion on double layer of aluminon foil. Cut halibut into serving pieces and place on onion.
2. In a bowl, combine mayo, sour cream, and seasonings. Set aside 1/2 cup per serving. Spoon remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish tightly. Grill indirectly over medium heat for 15 to 20 minutes or fish flakes easily. Can also do in oven at 400 for 23 minutes. Can also crisp bread crumbs under the broiler.

Ingredients

• 1 can 16 oz. salmon
• 1 cup soft bread crumbs
• 2 tbsp. melted butter
• 2 well-beaten eggs
• 1/4 cup milk
• buttered peas

1. Bone and flake can of salmon. 
2. Add crumbs, butter, eggs, and milk. Season to taste. Mix well.
3. Pour into 4 or 5 butter custard cups. 
4. Bake 30 minutes in 350 oven. Unmold and serve hot with sauce below. Serve with potato rosettes (made with pastry tube) browned in oven, and garmsh with buttered peas. Serves 4 or 5. 

Sauce
Ingredients

• 6 oz. cheddar cheese, softened
• 1/3 cup milk

1. Melt  the cheese in top of double boiler. Add the milk and stir till smooth.

 

If desired use any cooked white fish instead of halibut, to prepare these delicious balls. A delicious way to have children eat fish!

Ingredients

• 1 1/3 cup [160 mL] chopped onion
• 2 tablespoons [30 g] butter
• 1 1/3 cups [330 mL] crumbled cooked halibut
• 2 cups [500 mL] mashed potatoes
• Salt and pepper, to taste
• 1/2 cup [70 g] flour
• 3 Eggs
• 2 tablespoons [30 mL] oil
• 2 tablespoons [30 g] butter

1. Into a frypan, brown chopped onion in melted 2 tablespoons [30 g] butter for 2 minutes.
2. Into a bowl, using a wooden spoon, mix together browned onion, crumbled halibut and mashed potatoes.
3. Season with salt and pepper.
4. Beat eggs
5. Shape mixture into balls; roll balls into egg and then flour.
6. Into a frypan, brown halibut balls in hot oil, adding a little butter as needed, until golden brown.

Serve with a white or a tomato sauce or just Ketchup or Hot Sauce.

Ingredients

• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1 teaspoon hot pepper oil (such as Crisco Savory Seasonings)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• Mango Salsa
• 4 cups hot cooked rice
  

1. Combine first 4 ingredients in a large zip-top plastic bag and seal.
   
2. Shake gently to coat.
3. Marinate in refrigerator 20 minutes.
4. Remove salmon from bag.
   
5. Sprinkle salmon with salt and pepper.
   
6. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray.
7. Cook 5 minutes on each side or until salmon is done.
   
8. Serve with Mango Salsa and rice.

Halibut or Tuna can be substituted for Salmon.

Ingredients

• 12 oz. Elbow Macaroni
• 1/2 cup onions diced
• 10 3/4 oz. can cream of mushroom soup
• 3/4 cup milk
• 2 cans of tuna in water
• 8 oz. frozen green peas
• 1/4 cup crushed saltine crackers
• Salt to taste
• Pepper to taste

1. Preheat oven to 350
2. Cook pasta in boiling water, drain when ready.
3. Mince Onion.
4. Add soup, milk,tuna and onion in a 8×8 baking dish.
5. When pasta is has finished cooking add to the soup milk mixture.
6. Fold in frozen peas they will cook in the oven
7. Crumble saltine on top of casserole
8. Back uncovered 30 min on lowest rack.
9. Serve immediately

Ingredients

• 1 Can Salmon Boneless, Skinless
• 1 Onion
• 1 Egg
• Cracker Crumbs

1. Check for bones sometimes even the boneless, Skinless has some
2. Beat Egg
3. Mix all ingredients
4. Make patties
5. Fry in oil till golden brown

Ingredients

• 16 oz. frozen mixed vegetables
• 1 or 2 cans of tuna drained
• 1 or 2 cans cream of mushroom soup
• 1/2 can of evaporated milk per can of tuna
• 1/2 can of water
• red pepper to taste

1. Cook vegetables per package, drain.
2. Mix other ingredients into vegetables.
3. Heat till hot.

Ingredients

• 3/4 cup Italian seasoned bread crumbs
• 1 pk. dry Ranch dressing mix
• 2 1/2 tbsp. vegetable oil
• 1 lb. Tilapia fillets
• 2 tsp. butter

1. In a shallow dish, mix oil and dressing until paste forms. Coat fillets with paste then dredge in crumbs.
2. Melt butter in a skillet over medium heat. Place the fillets in the skillet. Cook 5 minutes on each side or until golden brown and easily flaked with a fork.

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh cilantro
• 1 pkg. taco seasoning mix
• 1 pd. boneless white fish fillets, cut into 1 inch pieces
• 2 tbsp. vegetable oil
• 2 tbsp. lemon juice
• 1 pkg. tortilla shells

1. Combine sour cream, mayo, cilantro, and 2 tbsp. seasoning mix in small bowl. Grill fish before placing in bowl.
2. Combine fish, veg. oil, lemon juice, and remaining seasoning mix in medium mixing bowl. Pour into large skillet. Cook stirring constantly, over medium heat for 4-5 minutes.
3. Fill tortilla shells with fish mixture. Top with desired toppings. 

Baja Sauce
Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tsp. Mexican seasoning
• 1 small Jalapeno, seeded and diced
• 1/4 cup fresh lime juice
• 1/2 cup chopped fresh cilantro

1. Mix well all  ingredients together. 
2. Add to tortilla shells for the Baja fish tacos.