Fishy meals possible from frozen or tinned offerings

While reminiscing about our trips to Nova Scotia, Prince Edward Island and Newfoundland, the topic of all the wonderful seafood meals we enjoyed was top of mind.

A glance at the seafood/fish freezer at the grocery store reinforced our yearning for a return visit to partake of lobster dinners and freshly made crab cakes.

This week’s recipes feature some seafood/fish ideas making use of some fresh or frozen fish and some tinned seafood choices.

• • •

Seafood Pasta

• 3 cups cooked spaghetti
• 4 oz. can crabmeat
• small can tuna, water-packed
• 1/3 cup chopped onions
• 4 garlic cloves, minced
• 1/2 tsp. curry powder
• 1/8 tsp. pepper
• 5 1/2 oz. can tomato paste

Oil a 1 1/2 qt. casserole. Preheat oven to 300 degrees F.

Place 1 1/2 cups cooked spaghetti in bottom of casserole. Drain crabmeat and tuna, saving both liquids.

Place drained crabmeat and tuna in a small mixing bowl and flake with a fork. Sprinkle seafood over spaghetti in casserole. Sprinkle onion and half the garlic evenly over seafood. Sprinkle curry powder and pepper over the onion layer.

Mix tomato paste with fish liquid. Spread half of this mixture over the layers in the casserole. Top with the remaining spaghetti then top that with the remaining sauce and garlic.

Cover and bake for 45-60 minutes. Serves 3.

• • •

Seafood Platter

• 2 tsps. cooking oil
• 1 celery stalk, diced
• 1/4 cup onion, chopped
• 1/4 cup chopped red pepper
• 7 fresh mushrooms, quartered
• 2 fresh or frozen sole fillets
• 1-4 oz. can shrimp
• 1-4 oz. can crabmeat
• 1 tsp. garlic powder
• 1 tsp. worcestershire sauce
• 1/2 tsp. lemon and herb spice
• 6 oz. pkg. chow mein noodles, cooked as per package directions
• 5 lemon wedges

In a skillet combine oil, celery, onion, pepper and mushrooms. Cover and cook for 10 minutes.\

Cut each sole fillet into 4-5 pieces. Drain shrimp and crabmeat. Add fish to vegetables in skillet. Stir then add garlic, worcestershire sauce and lemon and herb spice. Mix gently. Pour into a greased casserole dish. Cover and bake at 250 degrees F for 30 minutes or until fish is cooked.

Prepare noodles following package directions. Place cooked noodles on a platter and top with baked seafood mixture. Garnish with lemon slices. If desired, split noodles onto four plates and then top with seafood mixture.

• • •

Baked Tomato Fish

• 2.2 lbs. sole or haddock, fresh or frozen
• 3 garlic cloves, sliced
• 1 tsp. tarragon
• 3 onion slices
• 5 1/2 oz. can tomato paste
• 1/2 cup water

Preheat oven to 350 degrees F. Oil a baking pan or pie plate.

Arrange fish evenly over bottom of pan. Sprinkle with garlic slices and tarragon. Top with onion slices.

In a small mixing bowl combine tomato paste and water. Pour mixture over fish.

Bake for 30 minutes. Do not overcook.

Joyce Walter can be reached at ronjoy@sasktel.net