Fish Recipes Paprika Fish Fillets Ingredients: 1 pkg. frozen fish fillets, thawed, or 1 pound fresh fillets 4 tablespoons salad oil (I use olive oil) 2 teaspoons Worcestershire sauce 3 drops Tabasco 2 teaspoons lemon juice ½ teaspoon sea salt ½ teaspoon paprika Directions: Cut fish in 4 serving pieces and place in broiling pan. Blend oil, Worcesteshire sauce, Tabasco, lemon juice and seasonings. Brush fish with half the sauce and broil, about 4 inches from flame, about 8 minutes. Turn fish and brush with a little more of the sauce, retaining some to pour over before serving. Broil about 8 minutes. Serve on hot platter. Serves 4. This recipe is from The Joy of Eating Natural Foods by Agnes Toms, 1962. Salmon Loaf Ingredients: 1/2 lb. can salmon 1/3 cup soy flour 1/4 teaspoon sea salt 1/3 cup milk (could substitute soy or oatmilk) 1 beaten egg Directions: Sift soy flour and salt. Combine beaten egg and milk and gradually stir into dry mixture. Break salmon into small pieces and add along with its juice. Bake in greased small loaf pan in moderate oven, 350 degrees, until loaf is firm, about 1 hour. If you want a molded loaf, line pan with freezer papers. Serves 2. This recipe is from The Joy of Eating Natural Foods by Agnes Toms, 1962. Salmon "Frosted" with Salsa This recipe was contributed by Bobbi in California from the Potatoes not Prozac Community Forum: Here's my favorite fish recipe, I have it at least once a month. Ingredients: farm salmon salsa red onion dill pickle garlic powder mustard Directions: I buy that farm salmon from Costco. (My neighbor takes half.) The fillets are really big and thick. I broil it in my toaster oven, let it brown, about fifteen minutes. It's so rich and thick it doesn't need a marinade. While it's cooking I make the "frosting". I start with salsa, and add lots of finely chopped red onions, minced dill pickles, garlic powder, a tsp of mustard. I put the cooked salmon onto a platter, and pile on the "frosting", over the top and down the sides. I eat as much as I can the first day, served with baked potato and spinach or a big salad. Put the leftover salmon on the platter into a plastic bag and the coating maintains it very well for the second and third days. Eat this and say good-bye to sugar cravings! It sure leaves me satisfied. Tuna Salad Ingredients: 1 6-½ counce can tuna, drained and flaked ½ cup shredded Swiss cheese ½ cup chopped celery 2 tablespoons finely chopped onion ¼ cup mayonnaise ¼ cup sour cream dash pepper Directions: Mix all ingredients. Chill. Serve on your favorite whole grain bread. Makes 8 sandwiches. Some graphics provided by: Pat's Web Graphics