Fish recipes to try during Lenten season

As we begin this season of Lent in the Christian faith, many will be enjoying fish and meatless foods today as well as on Fridays throughout Lent. It is customary for Catholics to have their fish on Friday, but as a Protestant, I can remember having fish on Friday when I was still in school. Then as I entered the work force, we have fish on many Fridays all year long, and not just during Lent.

I thought I would share a few recipes with you today that you might enjoy during this season; even if you don't celebrate Lent good recipes are always welcome.

My sister Pat recently dined at the home of Staci Wendel, who served this delicious quiche. Staci chose to include crab, but the recipe says you can use shrimp, crab or both in a combination, which is what I plan to do. A side of fresh fruit and you're good to go. This recipe also makes two 9-inch quiche. The recipe may be halved if desired.

Seafarer's Quiche

1 pound frozen chopped spinach

8 ounces shredded Swiss cheese

8 ounces cooked, peeled shrimp, or crab or a combination of both

1/2 cup diced onion

2 9-inch unbaked deep dish pie shells

1 pound 5 ounces frozen or liquid eggs, or about 10 fresh eggs

2 cups skim milk

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

Cook spinach and drain very well. Combine spinach, cheese, shrimp or crab and onion. Spoon one-half of the mixture into each pie shell. Blend eggs, milk, lemon juice, salt, pepper and garlic powder. Pour one-half of this mixture over each pie. Bake in a preheated 350-degree oven for 50 to 60 minutes or until a knife inserted in the center comes out clean. It may still jiggle in the middle, and that is fine. Remove from oven and allow to rest for 10 minutes to set. Cut into 6 or 8 pieces to serve.

My sister Linda just turned 50 over the weekend and as a favor to her I must make this recipe, as it is one of her favorite comfort foods, as well as a great dish for Lent.

Tuna Noodle Casserole

4 ounces medium noodles (3 cups)

1 cup chopped celery

1/4 cup chopped onion

2 tablespoons butter or margarine

2 tablespoons flour

1 can cheddar cheese soup or cream of mushroom soup

3/4 cup milk

9 1/4-ounce can tuna, drained and flaked

1/4 cup chopped pimiento

1/4 cup grated Parmesan cheese

Heat oven 375 degrees. Cook noodles according to package directions; drain and set aside. Meanwhile, in a saucepan cook celery and onion in butter, until tender but not brown. Stir in the flour; stir in the condensed soup. Gradually stir in the milk. Cook and stir till the mixture is thickened and bubbly. Carefully stir in the tuna, pimento, and the cooked and drained noodles. Pour noodle mixture into a 1 1/2-quart casserole. Sprinkle the Parmesan cheese over the top of mixture. Bake uncovered, in a 375-degree oven for 20 to 25 minutes. Garnish with sprigs of parsley, if desired. Makes 6 servings

Oven Fried Fish Fillets

4 tablespoons unsalted butter

2/3 cup crushed Ritz crackers

1/4 cup grated Parmesan cheese, about 1 ounce

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1 pound sole, scrod, perch or other mild-tasting fish fillets

Lemon wedges

Preheat oven to 350 degrees. Melt butter in a 9-by-13-inch baking pan in the oven. While it melts, combine all remaining ingredients except the fish and the lemon in a shallow pan or plate. Dip the fish in the melted butter, then dip each piece in the crumb mixture, and return it to the baking pan. Bake the fillets for 20 to 25 minutes or until the fish flakes with a fork. Serve with lemon wedges. Yields 4 servings.

This recipe uses a whopping 1 cup of sugar as an ingredient to coat the shrimp. The result is a sweet crunch and not a sugary sweet syrup. It is far more sophisticated than you may be thinking. The grocery stores have great prices on shrimp right now, so give this a try.

Sugar-Baked Shrimp

1 cup sugar

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon allspice

1/4 teaspoon cumin

1 large garlic clove, crushed

1 tablespoon minced fresh ginger

24 jumbo shrimp, peeled and deveined but with the tails left on

Fresh lime wedges

Preheat oven to 500 degrees. Grease or parchment paper-line a baking sheet. Combine all ingredients except shrimp and lime wedges in a large bowl. A few at a time, roll the shrimp in the sugar mixture and set them on the baking sheet. Bake for 10 minutes or until the sugar has started to caramelize in spots. Take the shrimp out of the oven and turn them over on the baking sheet. Squeeze lime juice over them and serve immediately.

I noticed at the discount grocery store over the weekend, they had some very nice frozen salmon fillets. They could be used in this recipe in place of the salmon steaks. You could also substitute tuna steaks or halibut.

BBQ Salmon

1 1/2 to 2 pounds salmon steaks

2 tablespoons soy sauce

2 tablespoons fresh orange juice

2 tablespoons ketchup

1 tablespoon vegetable oil

1 teaspoon grated orange rind

1 tablespoon fresh lemon juice

1 large garlic clove, crushed

1 teaspoon sugar

1 teaspoon sesame oil

1/2 teaspoon dried oregano

1/2 teaspoon pepper

Place salmon in a large baking dish. Whisk together the remaining ingredients in a small bowl. Pour this mixture over the salmon. Marinate for 45 minutes to 2 hours. Grill or broil the salmon for about 8 minutes a side, or until it is done. Serve immediately.

I hope you will be able to enjoy a few of these recipes not only during this season of preparing for Easter, but all year as well. Have a fabulous week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.