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.
- Lay Pollock fillets on a broiler pan covered with parchment paper with holes poked for drainage.
- Combine garlic, melted butter, parsley, lime juice, salt, pepper, and paprika. Pour over fillets.
- 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.”