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Show Fresh. trout, served hot from the grill with crisp golden French fried potatoes, make a taste-tempting meal. cookery alfreseo Family Weekly Cookbook MELANIE DE PROFT Food Editor =ESeOOSOH Ona warm summer day, enjoy a bounteous catch cooked out-of-doors on a grill. The fish cooking suggestions here include fish grilled directly over the coals, fish fried in a skillet, and fish-vegetable combinations cooked in aluminum-foil packets: And remember paper plates and cups spell convenience whenever you dine.casually alfresco. GNI Grilled Trout with Herb-Lemon Butter 3 or 4 trout, about 10 oz. each Y cup butter or margarine 2 tablespoons lemon juice Y, teaspoon ‘chervil Y, teaspoon tarragon leaves, crushed nk 1: troutgreased grill 3 in.from coals; grill 5 min. on each side, or until done. French Fried Potatoes __2 9-oz. pkgs. (or a 1-Ib. pkg.) frozen French fried potatoes (do not thaw) 1 teaspoon salt 1.-Cut two 18x14-in. pieces of aluminum foil. Turn up all edges 114 in.; miter corners securely and fold tips against sides. Puncture bottom of pan at frequentintervals to form holes ¥%to 4 in. in diameter. 2. Spread the potatoes one layer deep in pan and sprinkle with the salt. Set on grill 2 to 3 in. from coals (mound coals slightly to concentrate heat). Grill until potatoes are golden brown; occasionally shake pan and turn potatoes to insure even browning. 8 or 4 servings Fish Dinner De Luxein Foil Y, cup butter or margarine Y, cup chopped celery Y, cup chopped onion Y, Ib. fresh mushrooms, sliced Y, teaspoon salt Y, teaspoon black pepper 2 teaspoons Worcestershire sauce 4. Fill each fillet with stuffing, reserving 6 tablespoons. Cut out stem end from each tomato, and fill with 1 tablespoon of the stuffing. Add a tomato and an ear of corn to each packet. Sprinkle each ear of corn lightly with salt. 5. Wrap packets securely, using a drugstore fold. Place on grill 3 in. from coals and grill 10 min. Turn packet and grill 10 min. longer, or until fish and. vegetables are done. 6 packets Blend together 14 cup butter or margarine, melted, 14 cup frozen orange juice concentrate, undiluted, and 1 teaspoon salt. Put -in. thick halibut steaks (allow about 5 oz. per serving) on a greased grill about 3 in. from coals. Brushing frequently with sauce, grill about 4 min. on each side, or until fish flakes easily when tested with a fork. About 6 servings 2 cups coarsely crumbled saltines Y, cup finely snipped parsley 6 fish fillets (sole or. flounder) ——~6tomatoes” = 6 ears sweet corn, husked and brushed with ~-~tmelted butter 1. Heat the butter or margarine in a skillet. Add celery, onion, and mushrooms; moving and turning occasionally, cook 5 min., or until mushrooms are lightly browned. 3._Serve trout with the French Fried Potatoes, 2. Stir in the salt, pepper, and Worcestershire sauce. Mix in the crumbled saltines and parsley until thoroughly blended. Family Weekly, May 26, 1963 ends and fastening with wooden picks. Place each -rolled-fillet-on-an 18-in. square of heavyduty aluminum foil. Fish Steaks a l’Orange 2. Meanwhile, heat hutter or margarine, lemon juice, and herbs together in a small saucepan on grill until butter or margarine is melted. Stir until blended. drizzling lemon butter over the trout and, if desired, over the potatoes. 8 or 4 servings 3. Form a ring with each fish fillet, overlapping Pan-Fried Fish with Corn Meal Coating Coat 6 trout or other pan fish (8 to 10 oz. each) with a mixture of 34 cup corn meal and 1 tablespoon salt. Set a large, heavy skillet on the grill 3 in. from coals; add and heat enough butter, margarine, or other shortening to make a layer 14 in. deep. When fat is hot, place fish in pan and fry until crisp and brown, 4 to 6 min. on each side, or until fish flakes easily, Serve immediately with lemon wedges. (Continued on page \11) |