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Fish Olé
submitted by: Captain Diana Canevaro


The Fish 'n' Fool IV is once again down in the Richmond Marina Bay catching those hard fighting leopard sharks. The leopard shark fishing has been very good. The best bait has been midshipman. Here is one of our favorite recipes for those shark fillets.

  • 1 Can Whole Ortega Green Chiles
  • Grated Mozzarella or Monterey Jack Cheese (LOTS)
  • 1 Can Cream of Shrimp Soup or Shrimp Bisque Soup
  • Shark Fillets or any white fish fillets
  • Seasoned bread crumbs
  • Butter (dots)

The size of casserole and number of chiles used depends on how many pieces of fish you serve. Just be sure that the fish has chile on top & bottom of each piece of fish. Slice chiles in half & make a layer in bottom of casserole. Top chiles with a layer of grated cheese. Next, make a layer of fish fillets: then, a layer of chiles over fish and another layer of grated cheese (use some cheddar cheese if desired). Spoon the soup over the top and cover with more cheese. Sprinkle on bread crumbs and dot well with butter. Bake at 350 until fish is done & flaky. Approx. time 1 hr.

Cover with foil for the first half hour, uncover to brown.

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