Mexican Baked Fish


Ingredients
• 1 1/2 pounds cod
• 1 cup salsa
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup coarsely crushed corn chips
• 1 avocado - peeled, pitted and sliced
• 1/4 cup sour cream

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
2. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
3. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Easy Fish Chowder

Ingredients
• 4 tablespoons margarine
• 1 onion, chopped
• 3 potatoes, peeled and cubed
• 4 cups water
• 2 (15 ounce) cans creamed corn
• 5 cups milk
• 2 pounds cod fillets, cubed
• salt and pepper to taste

Directions
1. Melt the butter or margarine in a large pot over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender. Add the potatoes and water and simmer for 20 more minutes, or until potatoes are tender.
2. Add the creamed corn and milk, stirring until smooth. Finally, add the fish, stir well and allow to heat through, about 10 to 15 minutes. Season with salt and pepper to taste.


Curried Salmon With Fruit Chutney

Ingredients
• 2 tablespoons curry paste
• 2 tablespoons fresh lime juice
• 4 (6 ounce) salmon fillets
• 1 nectarines, pitted and diced
• 2 plums, pitted and diced
• 1/3 cup blueberries
• 1/4 cup minced red onion
• 1/4 teaspoon cayenne pepper
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice
• salt and ground black pepper to taste

Directions
1. Mix the curry paste and lime juice together in a small baking dish. Add the salmon to the curry mixture and turn to coat evenly. Cover the dish with plastic wrap and place in refrigerator for 1 hour.
2. While the salmon is marinating, make the chutney by stirring together the nectarine, plums, blueberries, onion, cayenne pepper, cilantro, lime juice, salt and pepper in a bowl. Place chutney in refrigerator until salmon is ready. 3. Preheat oven to 425 degrees F (220 degrees C).
4. Remove plastic wrap from salmon and bake in the preheated oven until salmon flakes easily with a fork, 12 to 15 minutes. Spoon chutney in even amounts over each fillet.


Smoky Fried Salmon

Ingredients
• 1 (6 ounce) salmon fillet, frozen
• 1 teaspoon sea salt
• ground black pepper to taste
• 1 dash liquid smoke flavoring
• 2 tablespoons butter, divided

Directions
1. Thaw the salmon slightly in cold water, and remove the skin. Use a very sharp knife to slice the fillet into thin slices. Place the slices in a bowl, and sprinkle with salt and pepper. Toss with enough liquid smoke to coat the fish, and refrigerate for 30 minutes.
2. Heat the butter in a large skillet over medium heat. Fry the salmon slices for a few minutes turning once. Fish should flake easily with a fork when done.


Salmon Steaks With Veggie Cream Sauce

Ingredients
• 6 salmon steaks (1 inch thick)
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1 1/2 cups frozen pearl onions
• 3/4 cup frozen peas
• 1 (8 ounce) package cream cheese, cubed
• 3 tablespoons milk
• 1 teaspoon dill weed
• 1/2 cup dry bread crumbs
• 2 tablespoons butter


Directions
1. Place the salmon steaks in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with lemon juice and salt. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork. 2. Meanwhile, in a saucepan, combine the onions, peas, cream cheese, milk and dill. Cook and stir over low heat until cheese is melted and sauce is heated through. In a small skillet, saute bread crumbs in butter until lightly browned. Spoon the sauce over salmon steaks; sprinkle with toasted crumbs.