February 2026 – Seafood

New England Fish Bake

Gloria Dougherty, Akron

• 4 medium potatoes, peeled
• 1 teaspoon flour
• 1 small onion, sliced into rings
• ¼ teaspoon pepper
• ¾ cup skim milk, divided
• 1½ lbs. whitefish or cod fillets
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons minced fresh parsley OR 2 teaspoons dried parsley
• ¼ teaspoon paprika

Place potatoes in a saucepan and cover with water. Bring to a boil. Cook until almost tender; drain. Slice 1/8 in. thick; place in a shallow 2-quart baking dish coated with cooking spray. Sprinkle with flour. Top with onion slices, then sprinkle with pepper.

Pour half of the milk over the potatoes. Place fish on top; pour remaining milk over fish. Sprinkle with Parmesan cheese.

Cover and bake at 375°F for 20 to 30 minutes, or until fish flakes easily with a fork. Sprinkle with parsley and paprika.

Yield: 4 servings.

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Shrimp Stir-Fry

Rachel Hoover, Ephrata

• 1 tablespoon olive oil or butter
• 3 carrots, cut into sticks
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 box mushrooms, sliced
• 1 lb. shrimp, cooked, seasoned and peeled
• ½ teaspoon lemon pepper
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon taco seasoning

Place the oil or butter, carrots, broccoli and cauliflower into a skillet with a lid. Simmer until vegetables are almost tender. Add mushrooms, shrimp and seasonings. Toss well and simmer 10 minutes longer.

Note: Chopped zucchini or other squash can be added for more summer flavor.

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Easy Fish Breading

Rachel Hoover, Ephrata

• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons dry milk powder
• 2 teaspoons garlic salt
• 2 tablespoons seasoned salt
• 1 cup cornmeal
• Accent salt, optional

If using Accent salt, sprinkle fish with it and let stand at least 1 hour.

Mix breading ingredients in a bowl or bag; put fish in and shake. Take fish out and layer on a plate. Coat fish a second time, then fry in hot oil for a few minutes on each side.

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Parmesan Salmon

Rachel Hoover, Ephrata

• 1 lb. salmon, skin removed
• 2 teaspoons lemon juice
• ¼ cup mayonnaise
• 2 tablespoons Parmesan cheese
• ¹/₈ teaspoon red pepper
• 10 Ritz crackers, crushed

Place salmon on a foil-lined baking sheet. Drizzle with lemon juice. Mix mayonnaise, cheese and pepper and spread on fish. Sprinkle with cracker crumbs.

Bake at 400°F for 12 to 15 minutes or until salmon flakes easily.

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Crab Imperial

Stephanie Trowbridge, Stevens

• 1 lb. lump crabmeat
• 1 teaspoon sugar
• 1 teaspoon Old Bay seasoning
• 1 teaspoon dried parsley flakes
• 1 egg
• ½ teaspoon lemon juice
• ½ cup mayonnaise
• dried breadcrumbs

Mix all ingredients together. Divide mixture between three large greased ramekins. Sprinkle tops with breadcrumbs and more Old Bay seasoning or paprika.

Bake at 350°F for 20 to 25 minutes.

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Honey Garlic Salmon

Stephanie Trowbridge, Stevens

“An easy family favorite!”

• 4 salmon filets
• salt and pepper
• 2 tablespoons honey
• 1 tablespoon warm water
• 1½ teaspoons lemon juice
• 1 tablespoon olive oil
• 3 cloves garlic, minced

Heat oven to 400°F.

Prepare salmon filets and sprinkle them with salt and pepper. Place them in the oven for 10 minutes.

Meanwhile, combine honey, lemon juice, olive oil and garlic. Remove the salmon from the oven at the 10 minute mark and top them with the sauce. Return to the oven for an additional 10 minutes.

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Roasted Cod with Basil Pesto and Garlic Breadcrumbs

Marilyn Bashore, Lititz

• 1 large ripe tomato, cored and sliced thin
• salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1½ cups bread crumbs
• 2 cloves garlic, minced
• 1½ pounds cod filet, cut into 4 equal portions
• ²/₃ cup basil pesto (homemade or bought)

Preheat oven to 450°F.

Spread tomato slices on a large plate and sprinkle with salt and pepper.

Set the fish on a large rimmed baking sheet lined with nonstick foil. Season with salt and pepper. Divide pesto evenly over fish. Top each portion with tomato slices.

Roast fish in oven about 15 minutes, or until done.

While fish is roasting, warm olive oil in a sauté pan. Add breadcrumbs and cook, stirring until breadcrumbs turn a light golden brown. Add the garlic and cook an additional 1 minute.

Remove fish from the oven and spread breadcrumbs on top.

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Apricot Dijon Salmon and Broccoli

Marilyn Bashore, Lititz

Apricot Glaze:

• ¼ cup apricot preserves
• 1 tablespoon butter
• 1 tablespoon honey
• 1½ tablespoons Dijon mustard

Sheet Pan Salmon

• 1½ pounds broccoli, cut into florets
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 pounds salmon filet, cut into 6 equal portions
• ½ teaspoon salt
• ¼ teaspoon black pepper

Preheat oven to 450°F.

Line a large rimmed baking sheet with parchment or nonstick foil.

In a bowl, toss broccoli with olive oil, salt and pepper. Roast for 10 minutes, until broccoli begins to soften.

Meanwhile, in a small saucepan, combine glaze ingredients and bring to a simmer. Cook for a minute or two, then remove from heat.

Remove broccoli from the oven and push to the long sides of the baking sheet. Arrange salmon, skin side down, in the center of the pan. Season with salt and pepper. Spread glaze evenly on the top and sides of each salmon filet.

Return pan to oven and bake an additional 6 to 10 minutes, or until salmon flakes easily.

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New England Baked Haddock

Marilyn Bashore, Lititz

• 1 pound haddock, rinsed and patted dry
• 1 cup dry breadcrumbs
• 6 tablespoons butter, melted
• salt and pepper, to taste
• lemon wedges, for serving

Preheat oven to 350°F.

Pour a small amount of the melted butter on the bottom of a baking dish and spread to coat the bottom.

Combine the rest of the butter with the breadcrumbs.

Salt and pepper both sides of the fish and place in the buttered baking dish. Sprinkle the breadcrumbs evenly over the fish.

Bake for 20 minutes, or until fish flakes easily.

Serve with lemon wedges

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Stuffed Fish

Janice Martin, East Earl

• 2 fish fillets (equal size)
• salt and pepper to taste
• ½ cup chopped onions
• ¼ cup melted butter
• 2 cups breadcrumbs
• 1 cup grated cheese
• 2 tablespoons chopped parsley
• 2 teaspoons mustard
• ½ teaspoon salt

Sprinkle fish fillets with salt and pepper.

Combine remaining ingredients. Place between the two fish fillets in a 9”x13” baking dish. Brush top with butter.

Bake at 350°F for 30 to 35 minutes.

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Stuffed Flounder

Janice Martin, East Earl

• ¼ cup onion
• 1 tablespoon butter
• ½ lb. imitation crabmeat
• ½ cup cracker crumbs
• 2 tablespoons parsley
• 2 tablespoons mayonnaise
• 2 lbs. flounder fillets
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 4 oz. cream cheese
• 1 tablespoon basil
• ½ teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 4 oz. Swiss cheese

Sauté onion with 1 tablespoon butter. Combine with crabmeat, cracker crumbs, parsley and mayonnaise.

Place half of the fish fillets in a greased baking dish. Top with crabmeat mixture, then remaining fish fillets.

Melt 3 tablespoons butter in a saucepan. Blend in flour milk and cream cheese. Cook until thickened. Add basil, garlic powder and Worcestershire sauce. Pour mixture over the fish fillets.

Bake at 400°F for 25 minutes.

Remove from over and sprinkle with Swiss cheese. Return to the oven and bake for 10 minutes longer.

Note: Can also use tilapia or your favorite variety of fish.

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Crab Spaghetti Casserole

Pat Roth, Ephrata

• 9 oz. package spaghetti
• 1½ cups condensed cream of mushroom soup
• 3 tablespoons butter
• 1 cup milk
• 1½ cups crabmeat, flaked
• ¹/₈ teaspoon pepper
• ½ lb. sharp American cheese, shredded

Cook the spaghetti in boiling water. Drain.

Heat the soup, stirring until smooth. Add the butter and milk. When heated, remove from the heat and stir in the cheese, reserving some cheese for the topping.

Combine the sauce with the spaghetti, crabmeat and pepper. Place in a buttered shallow baking dish. Sprinkle with the remaining cheese.

Bake at 400°F for 30 minutes.

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Clam Fritters

Pat Roth, Ephrata

• 4 cups minced clams
• 4 beaten egg yolks
• 4 beaten egg whites
• 2 cups toasted breadcrumbs
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• ²/₃ cup milk
• ¼ cup vegetable oil

In a bowl, combine the egg yolks, clams, breadcrumbs, salt, pepper, parsley and chives. Add the milk and fold in the beaten egg whites.

Heat the oil in a skillet. Drop the batter by tablespoonfuls into the pan. Cook, turning once, until both sides are brown.

Drain and serve.

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Oyster Pie

Pat Roth, Ephrata

• 1 pint oysters
• 1 teaspoon salt
• 5 or 6 medium potatoes, partially cooked
• ½ teaspoon pepper
• 1 tablespoon minced parsley
• 1½ cup milk
• 1 chopped onion
• pastry for 2 crusts

Line a deep pie dish with pastry. Arrange alternate layers of potatoes, onions and oysters in the pie dish. Season with salt, pepper and parsley. Add the milk and oyster liquids. Place a crust on top.

Bake at 375°F for about 45 to 60 minutes, until potatoes are tender.

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Tuna Pot Pie

Mary Ann Dell, East Earl

• 1 package all-ready pie pastry
• 12 oz. can chunk light tuna, drained
• 10 oz. package frozen peas and carrots
• ½ an onion, chopped
• 10 oz. can cream of potato soup
• ¹/₃ cup milk
• ½ teaspoon poultry seasoning
• salt and pepper to taste

Fit half of the pastry into a pie plate.

Combine the tuna, vegetables, onion, soup, milk and seasonings in a bowl; mix well. Spoon into the pie plate. Top with the remaining pastry, sealing the edge and cutting vents.

Bake at 375°F for 45 to 50 minutes.

Serves 6.

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Shrimp Salad

Mary Ann Dell, East Earl

• 1½ cups fresh spinach
• 10 oz. cooked and cleaned shrimp
• 1 cup cooked corn, cooled
• 6 oz. fresh mushrooms
• 1 tablespoon sesame seeds or pine nuts
• ¾ cup nonfat ricotta (cottage cheese may be substituted)
• 4 tablespoons nonfat plain yogurt
• 1 tablespoon Dijon style mustard
• ¼ cup fresh lemon juice
• 2 tablespoons chives
• 2 tablespoons dill

Combine the spinach, shrimp, corn, mushrooms and sesame seeds.

To make the dressing, combine the ricotta, yogurt, mustard, lemon juice, chives and dill. Spoon and blend dressing through the spinach mixture. Chill and serve.

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Seafood Flakes Salad Supreme

Mary Ann Dell, East Earl

• 1 lb. imitation crabmeat
• 6 oz. can tiny shrimp, drained
• 2 small zucchini, thinly sliced
• ½ cup thinly sliced celery
• 2 green onions, thinly sliced
• ½ tablespoon lemon juice
• 1 teaspoon dried tarragon
• ¾ cup mayonnaise type salad dressing
• ½ cup sour cream

Combine crabmeat, shrimp, vegetables, lemon juice and tarragon in a large bowl.

In a small bowl, mix the salad dressing and sour cream. Pour over the crabmeat mixture, tossing well to coat.

Chill before serving.

Serve on a bed of lettuce and tomatoes or use to stuff pita pocket bread.

Yield: 4 to 6 servings.