Mariner’s Menu: For Autumn Appetites

FLAKED FISH CASSEROLE AU GRATIN

• 4 cups of cooked, flaked fish
• 1/4 cup of butter
• 1/4 cup of flour
• 1/2 teaspoon of dry mustard
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper, freshly ground
• 2 cups of milk
• 1 cup of grated medium cheddar cheese
• 1/2 cup of fresh cracker crumbs
• 2 tablespoons of butter, melted

Preheat the oven to 350° F.

In a medium saucepan, melt 1/4 cup of butter. Add the flour, mustard, salt, and pepper. Stir in the milk gradually, and cook until thick. Add the cheese, and stir until melted.

In a greased 1 1/2-quart casserole, place a layer of flaked fish, then a layer of sauce. Continue alternating layers, ending with the sauce. Combine the crumbs with melted butter, and sprinkle over top. Bake for 40 minutes or until golden brown and bubbly.

SHE-CRAB SOUP

• 1 pound of lump crabmeat
• 6 tablespoons of butter
• 3 tablespoons of flour
• 2 cups of light cream
• 2 cups of milk
• 1 teaspoon of Worcestershire sauce
• 1/2 teaspoon of salt
• 1/4 teaspoon of lemon zest
• 1/4 teaspoon of mace
• 1/4 teaspoon of white pepper, freshly ground
• yolks of 4 hard-cooked eggs
• 2 tablespoons of dry sherry
• paprika

In the top of a double boiler, melt the butter. Blend in the flour. Stirring constantly, add the cream and milk, then Worcestershire, salt, lemon zest, mace, and pepper.

Add the crabmeat, and cook slowly for 20 minutes. Do not allow it to boil; cook just below a simmer. Remove it from the heat. Crumble the egg yolks, and sprinkle them into the bottom of individual soup bowls. Stir the sherry into the soup. Pour it into bowls; then sprinkle it with paprika.

SHRIMP-STUFFED BAKED POTATOES

• 2 cups of shrimp, peeled and deveined
• 6 small baking potatoes
• canola oil
• 6 tablespoons of butter, melted
• 1 cup of sour cream
• 1 1/2 cups of Monterey Jack cheese, freshly grated
• 1/2 cup of green onions, chopped, including tops
• 3/4 teaspoon of salt
• 3/4 teaspoon of white pepper, freshly ground
• 2 tablespoons of fresh parsley, chopped

Preheat the oven to 400° F.

Scrub the potatoes with a brush. Rub them lightly with canola oil, and place them on baking sheet. Bake for about 40 to 60 minutes or until done. Set it aside, and allow it to cool. Leave the oven on and set at 400° F.

While the potatoes are baking, cook the shrimp in lightly salted water for about 3 minutes or until done. Drain the shrimp, and chop it into pieces about 1/4 inch. Set it aside.

When the potatoes are cool to touch, cut them in half lengthwise. Carefully scoop out the pulp, leaving a firm shell about 1/4 inch thick.

Combine the pulp, butter, sour cream, 3/4 cup of cheese, onion, salt, pepper, and parsley. Mix until smooth. Taste the mixture, and adjust seasoning if needed. Stir in the shrimp. Stuff potato shells with the mixture. Top with the remaining 3/4 cup of cheese. Bake in the oven until heated through, about 15 minutes, and serve while hot.

BROILED FISH WITH GARLIC AND PARSLEY

• 2 pounds of fish fillets
• 1/4 cup of vegetable oil
• black pepper, freshly ground
• 2 tablespoons of bread crumbs
• paprika
• 2 teaspoons of garlic, pressed
• 2 teaspoons of parsley, minced
• juice of a half lemon

Place the rack in the top third of the oven, and preheat the broiler.

Place the fillets on a lightly oiled baking pan, skin side down. Brush the fish with half of the oil. Sprinkle with pepper, bread crumbs, and paprika. Place it in the oven, and broil for about 5 minutes.

While the fish is broiling, in a small saucepan heat the remaining oil. Add garlic to the oil, and cook 1 minute.

Remove the fish from the oven, and drizzle it with the garlic oil mixture. Then sprinkle it with parsley and lemon juice.

Place the fish back in the oven. Continue to broil it for an additional 2 to 5 minutes or until the fish flakes easily when tested with a fork. Watch closely during the remaining broiling time.

For “Tips from the Kitchen” about choosing and preparing seafood (including what works best for flaked fish or broiled fish fillets) — as well as hundreds more free recipes — visit MarinersMenu.org.