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Recipe of the Week
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Broccoli Stuffed Sole or Flounder
Courtesy of Deana Lascotte
(Serves 4)
Ingredients
2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup shredded Cheddar cheese
8 (4 ounce) sole, flounder or whitefish fillets
Directions
1.In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with nonstick cooking spray. Pour remaining butter mixture over roll-ups.
2.Bake, uncovered, at 350° F for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.
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| Fish Facts |
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THE VERY FIRST "PIGS" IN BLANKETS WERE OYSTERS!
Pigs in Blankets. Wrap a thin slice of bacon around each oyster and fasten with a toothpick. Arrange on a rack on a dripping pan. Bake in a hot oven (425° to 450°). -Good Cooking, Marjorie Heseltine and Ula Dow, new edition, 1937
SHRIMP COCKTAIL ORIGINS:
Although people have been combining fish with spicy sauces since ancient times, the "shrimp cocktail," as we Americans know it today, belongs to the late 19th/early 20th century. A survey of American cookbooks confirms the combination of shellfish (most typically oysters) and a spicy tomato-based sauce (usually ketchup spiced with horseradish, tabasco, and cayenne) served in tiny cups as appetizers was extremely popular in the early part of the 20th century.
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"Cocktail" appetizers (think fruit cocktail, shrimp cocktail) were extremely popular during the 1920s, the decade of Prohibition. In the 1920s, these appetizers were actually served in "cocktail glasses" originally meant to hold alcoholic beverages. It was a creative way to use the stemware! [Mifflin Company: Boston 1936]
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FRESH SWORD FISH ~ $10.99 LB.
