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The First Almost Daily Recipe From "Tony C's Seafood Recipes Cookbook"
Posted on 4/9/14 at 9:24 pm
Posted on 4/9/14 at 9:24 pm
For everyone's favorite ketchup loving pirate.
Sherry Ketchup Baked Fish
2 lbs. of fillets, bass or other white fish
Tony's Creole Seasoning or salt and pepper
1 medium onion, sliced thin
1 lemon, thinly sliced
14 oz. bottle of ketchup
1/3 cup sherry
2 T melted butter
Place fish on an oven proof platter or shallow baking dish. Sprinkle with Tony's or salt and pepper to taste.arrange onion and lemon slices on top. Mix ketchup, sherry and butter...pour over fish. Bake @375 for 50 minutes to an hour until the fish flakes when tested with a fork. (Serves 5 to 6)
Sherry Ketchup Baked Fish
2 lbs. of fillets, bass or other white fish
Tony's Creole Seasoning or salt and pepper
1 medium onion, sliced thin
1 lemon, thinly sliced
14 oz. bottle of ketchup
1/3 cup sherry
2 T melted butter
Place fish on an oven proof platter or shallow baking dish. Sprinkle with Tony's or salt and pepper to taste.arrange onion and lemon slices on top. Mix ketchup, sherry and butter...pour over fish. Bake @375 for 50 minutes to an hour until the fish flakes when tested with a fork. (Serves 5 to 6)
This post was edited on 4/9/14 at 9:27 pm
5
Posted on 4/9/14 at 9:26 pm to OTIS2
Whoa
Posted on 4/9/14 at 10:19 pm to OTIS2
Lord that soundS bad!!
Posted on 4/10/14 at 6:18 am to mouton
Dang Otis.. If that wasn't you posting this I would think it was some kind of joke. 
Posted on 4/10/14 at 6:25 am to Deke
A few cold beers, a little rice dish and a side salad, and I bet the dish would be fine. Every recipe in this series will be copied verbatim from Tony's seafood cookbook from the early '80's.
This post was edited on 4/10/14 at 7:26 am
Posted on 4/10/14 at 7:19 am to OTIS2
quote:
14 oz. bottle of ketchup
I appreciate you taking heat away from my Manwich recipe for sloppy joes.
Within the extensive number of recipes I know and cook, there is not a single recipe that uses a bottle of ketchup.
maybe BBQ sauce, maybe the only thing I do that has ketchup in it.
Of course, I really don't use it even on tater tots
Posted on 4/10/14 at 7:38 am to MeridianDog
I used to have the book, loaned it to someone and can't remember who 
Seems I remember some interesting recipes in there like i.e. nutria and coon.
Seems I remember some interesting recipes in there like i.e. nutria and coon.Posted on 4/10/14 at 7:42 am to thickandthin
That's his other book. I have it, too. It's no seafood (generally), and very extensive. Recipes for anything that flies, crawls, or runs are in that one.
Posted on 4/10/14 at 7:55 am to OTIS2
quote:
Bake @375 for 50 minutes to an hour
Posted on 4/10/14 at 7:57 am to glassman
I'm quotin' da man, Glass...no warranty comes with my reprint. 
Posted on 4/10/14 at 7:59 am to OTIS2
Olive Salmon Loaf (pg 102)
3 cups flaked salmon
1/4 cup sliced ripe olives
3 cups bread cubes
3/4 cup milk
3 eggs, lightly beaten
2 tablespoons grated onion
1 1/2 cup minced parsley
1/2 cup lemon juice
1 teaspoon salt
Freshly ground black pepper
Combine all ingredients. Mix well. Pour into greased loaf pan or fancy mold. Bake in moderate oven at 375 degrees for 40 minutes.
Serves 6.
3 cups flaked salmon
1/4 cup sliced ripe olives
3 cups bread cubes
3/4 cup milk
3 eggs, lightly beaten
2 tablespoons grated onion
1 1/2 cup minced parsley
1/2 cup lemon juice
1 teaspoon salt
Freshly ground black pepper
Combine all ingredients. Mix well. Pour into greased loaf pan or fancy mold. Bake in moderate oven at 375 degrees for 40 minutes.
Serves 6.
This post was edited on 4/10/14 at 8:00 am
Posted on 4/10/14 at 3:14 pm to Stadium Rat
Bump for the Pirate to copy.
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