Mustardy Deep Sea Perch Casserole Food

MUSTARDY DEEP SEA PERCH CASSEROLE

Mustardy Deep Sea Perch Casserole image

When you read this recipe, this combination might sound really weird, but if you like mustard and bananas, it's really worth a try. I've served it a number of times and everybody is quite surprised about it. I use deep sea perch fillet or sometimes cod fillet, but any other fish with this kind of texture is alright to use (don't use an oily fish like salmon or trout). For mustard, try not to use sweet mustard, because the bananas are sweet already and the dish might end up too sweet. Serves well with rice.

Provided by BRIGIT

Categories Seafood Fish

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons butter
3 tablespoons all-purpose flour
¾ cup milk
2 tablespoons seedless raisins
¼ cup chopped hazelnuts
2 tablespoons coarse-grained mustard
2 teaspoons fresh lemon juice
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
salt and black pepper to taste
½ teaspoon paprika
1 pound boneless deep sea perch fillets
2 bananas, peeled and sliced

Steps:

Melt butter in a skillet over medium heat. Gradually stir in flour, and cook until slightly brown. Gradually stir in the milk, raisins, and hazelnuts, stirring constantly. Continue stirring, and add the mustard, lemon juice, and hot pepper sauce. Remove from heat, and set aside.
Preheat the oven to 375 degrees F (190 degrees C). Season the fish fillets with salt, pepper, and paprika on both sides. Place the fillets in a single layer in an oven-proof baking dish. Arrange banana slices over the fish, then pour the mustard sauce over all.
Bake for about 30 to 40 minutes in the preheated oven, or until fish flakes easily with a fork.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 27.5 g, Cholesterol 66.6 mg, Fat 13.3 g, Fiber 3.6 g, Protein 25.7 g, SaturatedFat 4.9 g, Sodium 363.9 mg, Sugar 13.4 g

DAISY'S SEAFOOD CASSEROLE

Daisy's Seafood Casserole image

A creamy seafood casserole with a mashed potato topping. I couldn't find a recipe that had what I wanted so I invented this as I went. There were no leftovers.

Provided by DaisyK3

Categories < 4 Hours

Time 1h30m

Yield 1 large casserole, 4-6 serving(s)

Number Of Ingredients 17

Ingredients

4 cups mashed potatoes, mashed with
butter, and
milk, and
1 cup shredded cheddar cheese
2 -3 cups mixed seafood, cut into like sized pieces (i.e. shrimp, scallops, clams, crab meat, a haddock or cod fillet, use what you have on hand)
1 cup diced green onion
1 cup sliced mushrooms
1 teaspoon minced garlic
2 tablespoons flour
4 tablespoons butter
1 cup milk
1/2 cup white wine
1 teaspoon Worcestershire sauce
1/2 lemon, juice of
1/3 cup finely chopped fresh parsley or 2 teaspoons dried parsley
salt and pepper
paprika (to garnish)

Steps:

Cook and mash enough potatoes to make about 4 cups. Add about 2 tablespoons butter, 1/2 cup milk and 1 cup cheddar cheese while potatoes are hot. Set aside.
Heat oven to 350°F.
Melt 2 tablespoons butter in a large frying pan.
Add diced green onions, garlic and mushrooms and saute on med./low heat until onions and mushrooms are cooked through.
Add the other 2 tablespoons butter to pan and melt.
When it has melted add the 2 tablespoons flour and stir the flour into the mushrooms and green onions.
Add the cup of milk and stir until the milk starts to thicken.
Add the 1/2 cup of wine and keep stirring.
Add the worcestershire sauce, lemon juice and salt and pepper.
Add the parsely and stir.
Pour seafood mix into a deep casserole dish and top with the mashed potatoes around the edges of the dish leaving a space in the centre uncovered.
Sprinkle potatoes with paprika.
Bake for 45 minute to a hour until centre is bubbling.
Remove from oven and serve.
A nice garden salad with a raspberry vinigrette dressing goes well with this dish.

Nutrition Facts : Calories 484.7, Fat 24.5, SaturatedFat 15.2, Cholesterol 72.9, Sodium 944.6, Carbohydrate 47.5, Fiber 4.3, Sugar 4.8, Protein 14.8

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