More Easy Fish Friday Recipes

by Michele Cheplic | More from this Blogger

03 Apr 2009 08:58 AM

With just two more Fridays until Easter I thought it would be appropriate to share additional seafood recipes for those of you who abstain from meat during Lent.

The following recipes are simple to prepare, but you'd never know it after seeing the finished product. The walleye is wonderful with lemon butter sauce and for those of you who love shrimp, I've included a dish that pairs the popular seafood with some Southern grits.

LEMON BUTTER WALLEYE

Ingredients:

1/4 cup flour

Salt and pepper

2 walleye fillets

1 stick butter

1 tablespoon minced garlic

1 tablespoon fresh parsley

1/4 cup dry white wine

Juice of half a lemon

Directions:

Preheat oven to 400 degrees.

Season flour with salt and pepper. Gently dredge fish in seasoned flour.

Heat butter on medium in a skillet. Add fish. Brown a minute or two on each side.

Remove fish to a pan and bake in oven for 5 to 10 minutes until fish is done.

Meanwhile, add garlic to the butter you cooked the fish in. Cook for 30 seconds. Add parsley, wine, and lemon juice. Cook for another minute or two. Season with salt and pepper.

Pour over hot fish and serve.

SOUTHERN SHRIMP AND GRITS

Ingredients:

1 cup quick cooking white grits

2 cups water

2 cups chicken broth

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter

3 cups shredded sharp Cheddar cheese, divided

1 pound uncooked shrimp, peeled and deveined

1/4 cup finely diced green pepper

1/4 cup finely diced red pepper

1/4 cup finely diced celery

1/4 cup finely diced onion

6 slices bacon, chopped into pieces

Few dashes hot sauce

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

3 tablespoons scallions, chopped

Directions:

In a medium saucepan, bring broth and water to a boil. Add the grits and salt and pepper. Stir well with a whisk. Reduce the heat low and cook grits until they thicken, about 5 minutes. Remove from the heat and stir in the butter and 2 cups of cheese. Keep covered until ready to serve.

Fry the bacon in a large skillet until brown and crisp. Remove from pan and set aside.

Add the onion, celery, and both peppers to the bacon grease in the skillet and saute over medium heat for a few minutes. Add the shrimp and cook just until they turn pink, about 3 minutes. Add hot sauce. Add the lemon juice and parsley. Remove the skillet from the heat.

Serve the shrimp mixture on top of the grits. Garnish with scallions and extra cheese.

Related Articles:

Fish Friday at Home

More Meatless Meal Options

Getting Your Greens-Simple Recipes for Meatless Meals

Stuffed Vegetables

Heart Healthy Vegetarian Dishes

Recipes for Fish Fridays

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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