Like millions of others around the world, my 5-year-old is hooked on McDonald’s catchy commercial for its Filet-o-Fish sandwich.
Unless you’ve been living under the sea, then you’ve probably seen the ad, which features Big Mouth Billy Bass belting out:
Gimme back that Filet-O-Fish.
Gimme that fish!
Gimme back that Filet-O-Fish.
Gimme me that fish!
What if it were you hanging up on this wall?
If it were you in that sandwich,
you wouldn’t be laughing at all!
So give me back that Filet-O-Fish,
give me that fish!
Yes, nothing says, “Welcome to Lent,” more effectively than a stuffed fish singing about a fast food sandwich.
While I admit that scoring two Filet-o-Fish sandwiches (or a Filet-o-Fish and a large fry) for about 3 bucks is tempting, during these economically unstable times, I prefer to make my own fish dishes at home (at least then I know that the dish contains real fish).
So on this Good Friday (the last Friday of Lent) when most Christians around the world are required to abstain from meat, consider feeding your family these healthy fish dishes:
COD CASSEROLE
Ingredients:
4 Cod fillets
2/3 cup mayonnaise
3 tablespoons butter, melted
1 tablespoon minced onion
1/4 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
1/2 cup fresh breadcrumbs
Fresh chopped dill
Fresh lemon slices
Directions:
Preheat oven to 400 degrees.
Place fish in a lightly greased 9 by 13-inch baking dish.
In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed.
Spread mixture evenly over fish fillets, and then top with breadcrumbs.
Bake for about 10 minutes, or until fish is flaky.
Then, place fish under the broiler, for another 2 to 3 minutes, or until fish is golden brown.
Garnish with fresh lemon slices and fresh dill.
Pair with rice and steamed vegetables.
SUPER EASY SALMON BURGERS
Ingredients:
1 16-ounce can red salmon
1/4 cup green onions, minced
1/4 cup green pepper, finely chopped
1 cup dry breadcrumbs, divided
2 eggs, beaten
1/4 cup flat leaf parsley, chopped
1 teaspoon powdered mustard
Salt
1 tablespoon butter
Canola or vegetable oil for frying
1 1/3 cups (about 5-6 ounces) Colby-Jack cheese, shredded
Lettuce
4 hamburger buns
Dijon mustard
Directions:
In a bowl, flake the salmon. Reserve 1/3 cup of the salmon liquid.
Add liquid back to salmon along with green onions, green pepper, 1/3 cup dry breadcrumbs, eggs, parsley, powdered mustard and salt. Mix well.
Form mixture into 4 patties.
Roll patties in remaining dry breadcrumbs.
Refrigerate for at least 30 minutes, so patties can firm up.
Heat butter and oil to a depth of 1/8-inch in a heavy skillet.
Fry burgers over medium-high heat. Flip to brown both sides, for a total cooking time of 6 to 8 minutes.
During the last 2 minutes of cooking, divide shredded Colby-Jack over burgers and allow cheese to melt.
Remove cooked salmon burger and drain on paper towels.
Place lettuce on the buns and top with salmon burgers.
Spread mustard on burgers, top with bun and serve.
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