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Garlic, butter, and fish. Simple but oh so tasty! This was submitted by my Dad for our 2016 Edition of the family recipe collection.

submitted by Grandpa Ed


  • 1 lbs. frozen Pollock fillets, defrosted 2 cloves garlic, minced
  • 1/4 cup butter, melted
  • 1/2 teaspoon dried parsley
  • 1 teaspoon lime juice
  • Salt and pepper to taste. Paprika if you like.


  1. Lay Pollock fillets on a broiler pan covered with parchment paper with holes poked for drainage.
  2. Combine garlic, melted butter, parsley, lime juice, salt, pepper, and paprika. Pour over fillets.
  3. Bake at 400°F for 25.30 minutes or until fish flakes with a fork.

Memories from Grandpa Ed

I first heard this saying when we moved to Medford in 1956: ‘What the hell! Let the tail go with the hide.’ Probably came from when they used to make ox tail soup.

Stub C (Linda H’s dad) used to greet people with the following: ‘Hey you old porch climber.” ( I looked this up and it means ‘burglar’. ~ Tracy)

One of my favorite answers when asked ‘How are you?’
“Finer than frogs hair cut, quartered, and hung out to dry.”