5 Lb. jumbo Alaska cod 2 plastic "lemon" bottles of lemon juice found in produce section 1 Lb. butter 1 Tbsp. garlic powder 1 Tsp. minced garlic 1 turkey roasting bag and tie In saucepan, melt butter; add lemon juice, all garlic seasoning; bring to boil, stirring constantly and remove from burner. Place roasting bag in 12 x 18-inch sheet pan with at least 1-inch sides. Put cod inside bag, pour in sauce mix, squeeze out all air in bag and tie shut. Make sure cod is not stacked inside bag. Bake in 350 degrees oven for 30 to 45 minutes if frozen. Puncture bag if it gets close to top burner.
How To make Firehouse Fish Feed's Videos
Local firehouse not letting fish fry-days go
Kittanning Township VFD is planning to hold once a month fish frys past the end of Lent. Subscribe to WTAE on YouTube now for more:
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Fish Dill-ish Recipe on Coastal Cooking Quick Bites featuring Pensacola Mayor, Grover Robinson.
Learn how to make this easy to prepare, delicious seafood dish that's great prepared with Grouper, Snapper or Triggerfish. Special thanks to Pensacola Mayor, Grover Robinson and Pensacola Energy Director, Don Suarez for preparing this dish.
Fish Dill-Ish 1 (8 oz.) Grouper, Snapper or Triggerfish fillet Salt and pepper to taste 1 cup of all-purpose flour 1/4 cup of clarified butter 2 oz. jumbo lump crab meat, shells removed 1 garlic clove, minced 1 sprig of dill weed, chopped Juice of 1 lemon wedge
Season the fillet with salt and pepper and coat with the flour. Heat a medium skillet over low-to-medium gas heat and add 2 tablespoons of the butter. Add the fillet skin side down to the hot butter. Cook until the fillet is opaque around the edges. Turn and cook until the fillet flakes easily. Remove the fillet to a platter. Drain the skillet.
Heat the remaining two tablespoons of butter in the skillet and add the crab meat and garlic, tossing to coat. Stir in the dill weed and lemon juice. Arrange the fillet on a serving plate and top with the crab meat mixture. Garnish with springs of dill weed. - Serves 1
Recipe by: John Flaningham of the Angus Restaurant, 2006. As found in Pensacola Energy's Fiesta Seafood Cookbook. Available for purchase at
Feeding a giant grouper by hand, is still mind blowing to me. #fishfrenzycrew #goliathgrouper
Small town fire department draws thousands with its famous fish fry
See how a Wayne County fire department became Palmer's largest haddock customer during Lent! The fish fry is the top fund raiser for the fire department. Story:
How To Make Greek Fish Or Chicken In Parchment | Rachael Ray
Baking in parchment's one of the easiest ways around to cook a healthy meal—watch Rach show you how it's done.
SMCTV Episode 1 - Masstick by Easy Reefs
This video is about SMC Video 1 - Masstick by Easy Reefs