Posted by: Erica Retrochef | September 28, 2015

Crown Fillets

Our daughter, currently 11, recently announced that she was becoming a vegetarian. After much discussion about protein and balanced diets, realizing that her distaste for most beans was going to make that switch very difficult, she decided pescatarianism would be a better idea.

That leaves me with a new challenge. I grew up not liking seafood, largely due to my mother’s ideas about what “good fish” was (expensive and oddly named, usually) combined with her inexpert cooking methods. But now, I’ve got to increase the average fishiness of our menus.

And you know me — some of those menus are going to be retro. Thank goodness for this Lent-oriented idea from Heinz 57.

recipe

CROWN FILLETS
by Mrs. Larry L. Mudge, Detroit, Michigan

Melt 1/3 cup butter or margarine in saucepan. Blend in 3 Tbs. flour. Stir in 1/2 cup Heinz Hot Dog Relish, 2 tsp. rich, tangy Heinz 57 Sauce, 3/4 tsp. salt, 1/4 tsp. pepper. Cook, stirring, 1 min. Place 1 1/2 lb. halibut steak (or any fish fillets) on broiler pan. Spread sauce on fish. Broil 6 to 8 inches from heat for 12 min. or until fish flakes easily. (Makes 4-6 servings.) P.S. These delicious Crown Fillets go great with frozen French fried potatoes prepared according to package instructions.

ingredients

I did deviate a little bit from the recipe here.

  • Halibut is out of season, so those are tilapia fillets instead.
  • I didn’t really want to buy an entire bottle of Heinz 57 sauce just to use two teaspoons and never touch it again — what you see here is a Heinz 57 copycat. (I’ve never actually had Heinz 57, but this was tangy and spicy, so, good enough.)
  • I also didn’t want to buy an entire jar of hot dog relish, but it’s just mustard mixed with pickle relish. That was easy, at least.

roux

And we start off making a roux.

mustard

This looks like the base for a roux, but you can’t make a roux with mustard, can you?

thickened

Wow. Yes, apparently you can! Once I stirred, it thickened almost immediately. Mustard/ketchup has less liquid than a typical bechamel, so it didn’t ever really get smooth, but it was thick and spreadable.

sauced

Buzz kept walking into the kitchen, making worried faces, and muttering about pumpkin.

The pescatarian walked into the kitchen, saw what I had in the saucepan, sighed the world-weary sigh of tweens everywhere whose parents Just Don’t Get It, and stomped out.

I ignored them both, spread the sauce on the fish, and stuck it under the broiler.

serving

I even made “frozen French fried potatoes prepared according to package instructions” to go on the side.

This actually came out very nicely. The spicy sauce mellowed out when spread over fish, and its relatively oily base kept the fish incredibly moist and juicy. Buzz was enormously relieved, and the pescatarian gave her grudging approval as well: “It tastes a lot better than it looks!”

Looks like we might just get through this new dietary adventure after all…

This retro recipe is part of a multi-recipe ad by Heinz 57, and was posted by Shelf Life Taste Test on Flickr.


Responses

  1. I love that the author of this recipe is Mrs. Larry L. Mudge! That sounds like almost a satire of a 1950s housewife.

  2. Looks very good indeed! I adore fish myself. Tilapia is good and relatively inexpensive. Last year I bought a sliver of steamed halibut for $7, the price per pound on the grocery store label was WAY over $20 a pound. Good luck with the fish and veg diet, I live with a carnivore but would go that way myself.


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