Browse Items (2 total)

• 
  Textcategory:Maindecade:1960s...7 more

  Steamed Cod with Drawn Butter / Jiffy Fillets

  KITCHEN TESTED SEAFOOD RECIPES SERIES 207
  STEAMED COD WITH
  DRAWN BUTTER
  
  This is called the "poor man's lobster."
  
  2 I.Q.F. cod fillets 1/4 cup lemon juice
  (about 3/4 lb. each), Bay leaf
  thawed 2 onion slices
  2 tablespoons salt
  
  Lay thawed cod fillets in deep skillet.
  Cover with water, add salt, lemon juice,
  bay leaf and onion slices. Bring almost to
  a boil, lower heat, cover, and let simmer 3
  minutes or until meat flakes easily when
  fork is inserted. Serves 4.
  To Make Drawn Butter: Melt butter and
  skim froth off the top. Pour clear butter
  off milky sediment which settles to the
  bottom.
  
  JIFFY FILLETS
  
  2 lbs. I.Q.F. fillets 1 teaspoon salt
  1/4 cup melted fat or oil Dash white pepper
  2 tablespoons lemon juice Paprika
  
  Thaw frozen fillets. Cut into serving
  size portions. Combine fat, lemon juice,
  salt, and pepper. Place fish, skin side up,
  on a well-greased broiler pan and brush
  with fat. Sprinkle with paprika. Broil
  about 3 inches from source of heat for 4
  or 5 minutes. Turn carefully and brush
  with remaining fat. Sprinkle with paprika.
  Broil 4 or 5 minutes longer, or until fish
  flakes easily when tested with a fork.
  Serves 6.
  
  NOTE: SEE ADDITIONAL SERIES FOR OTHER "MOUTH WATERING" RECIPES.
  
  Card 1 Back: blank
  
  ---
  
  # Steamed Cod with Drawn Butter and Jiffy Fillets
  
  *Two recipes on one Kitchen Tested Seafood Recipes promotional card — Series 207*
  
  ---
  
  # Steamed Cod with Drawn Butter
  
  *Serves 4*
  
  > This is called the "poor man's lobster."
  
  ## Ingredients
  
  - 2 I.Q.F. cod fillets (about 3/4 lb. each), thawed
  - 2 Tbsp salt
  - 1/4 cup lemon juice
  - 1 bay leaf
  - 2 onion slices
  
  ### For the Drawn Butter
  
  - Butter (quantity as needed)
  
  ## Instructions
  
  1. Lay thawed cod fillets in deep skillet.
  2. Cover with water; add salt, lemon juice, bay leaf, and onion slices.
  3. Bring almost to a boil, lower heat, cover, and let simmer 3 minutes or until meat flakes easily when fork is inserted.
  
  ### To Make Drawn Butter
  
  1. Melt butter and skim froth off the top.
  2. Pour clear butter off milky sediment which settles to the bottom.
  3. Serve drawn butter alongside steamed cod.
  
  ## Editor's Notes
  
  - **"I.Q.F."** — Individually Quick Frozen; a standard commercial freezing method for fish fillets common from the mid-20th century onward.
  
  ---
  
  # Jiffy Fillets
  
  *Serves 6*
  
  ## Ingredients
  
  - 2 lbs. I.Q.F. fillets
  - 1/4 cup melted fat or oil
  - 2 Tbsp lemon juice
  - 1 tsp salt
  - Dash white pepper
  - Paprika
  
  ## Instructions
  
  1. Thaw frozen fillets. Cut into serving size portions.
  2. Combine fat, lemon juice, salt, and pepper.
  3. Place fish, skin side up, on a well-greased broiler pan and brush with fat mixture.
  4. Sprinkle with paprika.
  5. Broil about 3 inches from source of heat for 4 or 5 minutes.
  6. Turn carefully and brush with remaining fat. Sprinkle with paprika.
  7. Broil 4 or 5 minutes longer, or until fish flakes easily when tested with a fork.
• 
  Textcategory:Maindecade:1960s...7 more

  Green Vegetable Sea Salad

  GREEN VEGETABLE SEA
  SALAD
  Four servings
  1 pound frozen cod fillets
  ½ cup chicken broth
  ½ cup vinegar
  1 teaspoon ground ginger
  1 teaspoon salt
  ¼ teaspoon ground pepper
  2 teaspoons cornstarch
  1 tablespoon water
  ¼ cup oil
  1 cup peas, cooked
  1 cup cut green beans, cooked
  ⅓ cup radishes
  ⅓ cup sliced green onions
  ¼ cup mayonnaise
  
  Back:
  Let fish stand, unwrapped, at
  room temperature 15 to 20
  minutes. Cut fish into 1-inch
  cubes. In medium skillet, com-
  bine chicken broth, vinegar,
  ginger, salt and pepper. Place
  fish into skillet. Cover and sim-
  mer about 10 to 15 minutes or
  until fish is opaque. Remove
  fish. Dissolve cornstarch in
  water; add to mixture. Stir until
  thickened. Add oil. In large
  bowl, mix peas, beans, ra-
  dishes, green onions, and place
  fish on top of vegetables. Pour
  sauce over all. Chill completely
  in refrigerator, at least 2 hours.
  Stir in mayonnaise. Serve on
  lettuce leaf. Garnish with sliced
  hard cooked eggs, if desired.
  
  ---
  
  # Green Vegetable Sea Salad
  
  *Yields four servings*
  
  ## Ingredients
  
  - 1 pound frozen cod fillets
  - 1/2 cup chicken broth
  - 1/2 cup vinegar
  - 1 tsp ground ginger
  - 1 tsp salt
  - 1/4 tsp ground pepper
  - 2 tsp cornstarch
  - 1 Tbsp water
  - 1/4 cup oil
  - 1 cup peas, cooked
  - 1 cup cut green beans, cooked
  - 1/3 cup radishes
  - 1/3 cup sliced green onions
  - 1/4 cup mayonnaise
  
  ## Instructions
  
  1. Let fish stand, unwrapped, at room temperature 15 to 20 minutes.
  2. Cut fish into 1-inch cubes.
  3. In a medium skillet, combine chicken broth, vinegar, ginger, salt, and pepper.
  4. Place fish into skillet. Cover and simmer about 10 to 15 minutes or until fish is opaque.
  5. Remove fish.
  6. Dissolve cornstarch in water; add to mixture. Stir until thickened.
  7. Add oil.
  8. In a large bowl, mix peas, beans, radishes, and green onions. Place fish on top of vegetables.
  9. Pour sauce over all.
  10. Chill completely in refrigerator, at least 2 hours.
  11. Stir in mayonnaise.
  12. Serve on lettuce leaf. Garnish with sliced hard cooked eggs, if desired.