Sunday shrimp salad bowl

What you need
2 1/2 cups cooked shrimp, cleaned and halved
1 cup cooked peas
1/2 cup chopped celery
2 hard cooked eggs, sliced
1 small cucumber, pared, scored and sliced thin
1 small head lettuce, shredded
Mustard
French dressing

What you do
Have ingredients chilled and combine all except French dressing in a salad bowl.
Add dressing and toss until salad is lightly coated with dressing.
Garnish top with a few whole shrimp.


Pan-fried trout and onions

What you need
3 trout
2 medium-sized onions
2 tablespoons butter
Salt and pepper

What you do
Salt and pepper trout well and place in a frypan covered with hot melted butter.
Add sliced onion.
Turn fish once, frying 6 to 8 minutes per side.
Serve immediately.

Poor fisherman's lobster

What you need
Catfish or sheepshead fillets
Butter
Salt and pepper

What to do
Broil fillets 10 minutes on each side or until fish flake easily with a fork.
Dip in melted butter. Season to taste.


Catfish in parchment

What you need
1 serving of catfish per person
Herbs to taste, such as fresh or dried cilantro, basil, thyme, parsley, dill and parsley
Salt and pepper
Olive oil

What you do
Heat oven to 350 degrees.
Wash catfish fillets and dry on paper towels.
Place one serving of catfish on one half of a large sheet of parchment paper or tin foil.
Sprinkle fresh cilantro, dill, parsley or other herbs of your choice.
Season with herbs, salt and pepper.
Add a drizzle or two of olive oil.
Fold and seal parchment paper loosely around fillets.
Place packets on a baking sheet.
Bake for 30 minutes or until catfish flakes.
Hint: Tin foil is easier to seal; Also, parchment paper with one side tin foil is now available.
* Great paired with small red potatoes and fresh asparagus.

Fish mulligan

What you need
2 pounds any lean firm fish
4 large potatoes
2 large onions
6 cups hot water
1/3 cup rice
2 green peppers, diced
1/3 cup diced bacon or salt pork
2 tbs. minced parsley
Dry bread
Corn or peas
Salt and pepper

What you do
Cut fish into chunks.
Slice potatoes and onions 1/2-inch thick.
Place in a kettle, add water and heat to boiling.
Add rice, green peppers and bacon or salt pork.
Simmer for about 30 minutes or until tender.
Add parsley and a few slices of dried bread.
Leftover vegetables, such as corn or peas, may be added.
Season with salt and pepper.

* You may use tomato juice or whole tomatoes in place of half the water. Chopped celery may also be added. You may also season with a dash of cayenne.