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| Mexican-style Cusk |
1 1/2 lb cusk fillets
1/2 cup prepared salsa - mild or medium
1 cup grated Monterey Jack cheese
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| Preheat oven to 450°F. Place cusk in single layer in shallow baking dish or casserole. Fold thinner tail portions under to ensure even doneness. Spoon salsa over fillets. Top with grated cheese. Bake approximately 10 minutes per inch thickness of fillets. |
| Classic Baked Cusk |
2 - 3 lbs. fresh cusk
Your favorite turkey stuffing |
| Alternate layers of cusk and stuffing. Bake at 350 degrees until fish flakes and is done. |
| Baked Herbed Cusk |
2 lb. cusk fillets (can substitute halibut)
Tbsp. olive oil
1/2 tsp. lite garlic salt
1/2 tsp. marjoram leaves
1/3 tsp. thyme leaves
1/4 tsp. garlic powder
1/8 tsp. white pepper
2 bay leaves
1/2 c. chopped onion
1/2 c. of white wine or skim milk
Lime/lemon wedges to garnish |
Preheat oven to 350 degrees. Wash fish, pat dry and place in dish. Combine oil with lite salt and herbs. Dribble over fish.
Top with bay leaves and onions. Sprinkle with paprika. Pour wine or skim milk over all. Bake, uncovered, for 20 to 30 minutes or until fish flakes easily with a fork. Serve with lime or lemon wedges.
Makes 4 servings. |
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Seafood
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