MAHI STEAK with CHEESE GRITS

MAHI STEAK WITH CHEESE GRITS

From Jonathan Troyer

Thaw Mahi steak.

Let fish sit on counter for 30 minutes to allow it to come to room temperature.

Liberally coat both sides with Kosher salt and ground pepper.

Heat pan to medium heat. 

Once pan is heated, oil pan, just enough to coat surface of pan.

Place fish in pan and leave it alone until you see the fish is cooked halfway through, normally 3-4 minutes.

Flip fish to cook 3-4 more minutes and squeeze 1/2 lime over each Mahi steak. Then place the lime in the pan. 

Place 1/8-1/4 T. of butter per Mahi steak in pan. Once butter melts, spoon the liquid over the fish for the rest of the cooking time, equally coating all steaks.

Serve that magic!

Salt and half some more limes, if desired.

JT: I use Alton Brown's recipe for Cheese Grits to serve with this Mahi steak.

https://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe-1915972

BAKED NOODLES AND TUNA FISH 1963

BAKED NOODLES AND TUNA FISH  1963


From Billie Reid

1/4 lb. cooked egg noodles
1 cup tuna fish or salmon
1 cup peas
1 pimento, chopped fine
2 t. grated onion
2 cups medium white sauce
small can of mushrooms
small amount of fine buttered crumbs

Add onion and pimento to the white sauce.

Spread alternate layers of cooked noodles, tuna, and peas in buttered casserole.

Top with a layer of noodles.

Pour white sauce over this mixture.

Spread mushrooms and buttered crumbs on top.

Bake 30 to 40 minutes in a 400 degree oven.

SEVEN SEAS CASSEROLE 1963

SEVEN SEAS CASSEROLE

From Billie Reid

1 can condensed cream of mushroom or celery soup
1  1/4 cups water or milk
1/4 t. salt
dash of pepper
1  1/3 cups Minute Rice (5 oz.)
1 can tuna or salmon, drained, flaked
1 frozen peas, thawed
cheese slices
paprika

Combine the soup, water, salt and pepper in saucepan.  Mix well.

Bring to a boil over medium heat, stirring occasionally. 

Pour half the soup into a greased  1 1/2 qt. casserole.  Then, in layers, add the rice (right from the box), tuna or salmon, and peas.  

Add remaining soup, top with cheese, sprinkle with paprika.

Cover and bake in moderate oven - 375 degrees - for 20 minutes.

Makes 4 servings.  

Note:  For extra flavor, add 1/4 cup finely chopped onion and 1 t. lemon juice to the soup mixture.


For Fish Casserole - 

Use cream of celery soup and substitute fresh or frozen fish (perch, cod, haddock or flounder - 1/2 lb.) instead of using tuna.

Cut fish in strips or cubes and saute in 3 T. butter for about 3 minutes.  If desired, add 1 can of mushrooms,
saute with fish. 

TUNA AND PASTA DINNER

TUNA AND PASTA DINNER 

From Judi Troyer  (recipe from Nancy Eckel)



Prepare spaghetti pasta according to the package directions. Drain, but save 1/2 cup pasta water to add some liquid to finished dish, if needed.

To the cooked pasta, add:

2  (6 1/2 oz.) cans tuna (drained)
2-3 heaping T. sweet pickle relish
1/2 to 1 cup of Miracle Whip or Mayo (your choice), to taste.

Serve on lettuce or with crackers or with a side salad and fruit.