Medford mail tribune., May 26, 1963, Image 47

Freak trout, served hot from the grill
with crisp golden French fried
potatoes, make a taste-tempting meal.
mMireen
Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
niutooetujn
On a 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.
iiMIJOOQOTim .
Grilled Trout with Herb-Lemon Butter
3 or 4 trout, about 10 oi. each
cup butter or margarine
I tablespoons lemon Juice
Vi teaspoon cherril
Vi teaspoon tarragon leaves, crushed
1. Place trout on a greased grill 3 in. from
coals; grill 6 min. on each side, or until done.
2. Meanwhile, heat butter or margarine, lemon
juice, and herbs together in a small saucepan
on grill until butter or margarine is melted. Stir
until blended.
3. Serve trout with the French Fried Potatoes,
drizzling lemon butter over the trout and, if de
sired, over the potatoes. 3 or i servings
French Fried Potatoes
2 9-oi. pkgs. (or a 1-lb. pkg.) frozen
French fried potatoes (do not thaw)
1 teaspoon salt
1. Cut two 18xl4-in. pieces of aluminum foil.
Turn up all edges l'a in.; miter corners securely
and fold tips against sides. Puncture bottom of
pan at frequent intervals to form holes Vs to
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 in
sure even browning. 3 or 4 servings
Fish Dinner De Luxe in Foil
Vi cup butter or margarine
Vi cup chopped celery
Vi cup chopped onion
Vi lb. fresh mushrooms, sliced
Vi teaspoon salt
Vi teaspoon black pepper
2 teaspoons Worcestershire sauce
2 cups coarsely crumbled saltines
cup finely snipped parsley
6 fish fillets (sole or flounder)
6 tomatoes
6 ears sweet corn, husked and brushed with
melted butter
1. Heat the butter or margarine in a skillet.
Add celery, onion, and mushrooms; moving and
turning occasionally, cook 5 min., or until mush
rooms are lightly browned.
2. Stir in the salt, pepper, and Worcestershire
sauce. Mix in the crumbled saltines and parsley
until thoroughly blended.
3. Form a ring with each fish fillet, overlapping
ends and fastening with wooden picks. Place
each rolled fillet on an 18-in. square of heavy
duty aluminum foil.
4. Fill each fillet with stuffing, reserving 6 table
spoons. Cut out stem end from each tomato and
fill with 1 tablespoon of the stuffing. Add a to
mato and an ear of corn to each packet. Sprin
kle 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. 8 packets
Fish Steaks a l'Orange
Blend together A cup butter or margarine,
melted, Vi cup frozen orange juice concentrate,
undiluted, and 1 teaspoon salt. Put Vi-n. thick
halibut steaks (allow about 5 oz. per serving)
on a greased grill about 3 in. from coals. Brush
ing frequently with sauce, grill about 4 min. on
each side, or until fish flakes easily when tested
with a fork. About S servings
Pan-Fried Fish with Corn Meal Coating
Coat 6 trout or other pan fish (8 to 10 oz.
each) with a mixture of 3,4 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 Vi 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 ID
Family Weekly. May X. 1961