Home Delivery

Home Delivery
Local news, sports, opinion and more. The Bureau County Republican is published Wednesday and Saturday mornings.

Text Alerts

Text Alerts
Stay connected to us wherever you are! With bcralerts, get breaking news updates along with other area information sent to you as a text message to your wireless device or by e-mail.

Email Newsletters

Email Newsletters
Keep up with what's going on in your community by reading the bcrbriefs. This easy to read synopsis of today's news will be emailed directly to you Tuesday through Saturday at no charge. Sign up today!
Judy Dyke

Food court 10-17

I’m going to do a few fish dishes, which is something I don’t often do. I’m not a really big fish person, but I know there’s a lot of fish lovers out there; so I will try a seafood column for you once in awhile.

Crispy Beer Battered Fish

1/2 cup cornstarch

1 1/2 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon Creole seasoning

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1 cup all-purpose flour, divided

1/2 cup 2% milk

1/3 cup beer

2 cups crushed unsalted top saltines (about 40)

4 6-ounce cod fillets

Oil for deep fat frying

Combine cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/4 cup flour in a shallow bowl. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers. Heat oil to 375° in an electric skillet or deep fat fryer. Fry fish in batches for 2 to 3 minutes on each side or until golden brown. Drain on paper towels. (For 1 teaspoon of Creole seasoning you may substitute 1/4 teaspoon each of salt, garlic powder and paprika and a pinch each of dried thyme, ground cumin and cayenne pepper.)

Shrimp Chowder

2 ribs celery, chopped (about 1 cup)

3 tablespoons all-purpose flour

3 baking potatoes (about 6 ounces each) chopped into 1/2-inch dice

1 8-ounce bottle clam juice

1 cup low sodium chicken broth

1/2 cup half and half

1 14-ounce can tiny shrimp, not drained

Salt and pepper

In a large pot, warm oil over medium heat. Add onion and celery and cook, stirring until soft about soft, about 5 minutes. Sprinkle flour over vegetables and sauté for 1 minute. Stir in potatoes clam juice, broth and 2 cups of water. Bring just to a boil, reduce heat to medium low and cook until potatoes are tender, about 12 minutes. Stir in half and half and shrimp and cook until heated through, about 5 minutes. Season with salt and pepper and serve hot.

Thyme Roasted Salmon with Crunchy Veggie Salsa

Cooking spray

4 salmon filets (about 4 ounces each) rinsed and patted dry

1 teaspoon dried thyme, crumbled

1/4 teaspoon salt

1/4 teaspoon pepper (coarsely ground preferred)


1/4 medium cucumber (about 3 ounces) peeled, seeded and chopped

1/4 cup quartered or chopped grape tomatoes, about 2 ounces

1/4 medium green bell pepper, chopped

1/4 cup finely chopped radishes

2 tablespoons snipped fresh cilantro

2 tablespoons finely chopped red onion

1 teaspoon grated lime zest

2 tablespoons fresh lime juice

1 teaspoon olive oil (extra virgin preferred)

1/4 teaspoon salt

Preheat the oven to 350°. In a medium bowl, gently stir together the salsa ingredients. Set aside. Line a baking sheet with aluminum foil. Lightly spray with cooking spray. Put the fish on the foil. Sprinkle the thyme, salt and pepper over the fish. Using your fingertips, gently press the seasoning so they adhere to the fish. Bake for 30 minutes or until the desired doneness. Transfer the fish to plates. Spoon the salsa and its accumulated juices beside or over the fish.

Citrus Spice Glazed Salmon

4 6-ounce salmon filets

2 tablespoon orange marmalade

1 teaspoon reduced sodium soy sauce

1/4 teaspoon Chinese five spice powder

1/8 teaspoon salt

1/8 teaspoon ground ginger

Line a baking sheet with foil, grease foil. Place salmon on the baking sheet. Place marmalade in a small microwave-safe bowl and microwave for 10 seconds or until warmed. Stir in the soy sauce, Five spice powder, salt and ginger. Spoon over salmon. Bake, uncovered, at 350° for 15 to 20 minutes or until fish flakes easily with a fork. Check the filets for doneness by inserting a fork at an angle into the thickest portion of the fish and gently parting the meat. When it flakes easily into sections, it’s cooked completely.

Grilled Salmon with Marmalade Dijon Glaze

1/2 cup orange marmalade

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1/8 teaspoon ground ginger

4 6-ounce salmon filets

In a small bowl, combine the first six ingredients, set aside 1/4 cup. Brush remaining glaze over salmon. Moisten a paper towel with cooking oil, using long handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10 to 12 minutes or until fish flakes easily with a fork, basting occasionally with remaining glaze.

Bacon Wrapped Ginger Shrimp

13 slices bacon

1 pound large shrimp, peeled and deveined

2 tablespoons soy sauce

2 teaspoons finely grated peeled fresh ginger

1 teaspoon packed light brown sugar

Preheat oven to 475° with rack in upper third. Cut bacon slices in half crosswise and wrap each piece around a large shrimp, secured with a toothpick, and place in a large bowl. Whisk together soy sauce, ginger and light brown sugar. Add bacon wrapped shrimp to soy sauce mixture and toss to coat. Arrange in a single layer on a rimmed baking sheet. Bake 10 minutes. Turn on broiler and broil until bacon is sizzling and crisp at edges and shrimp are cooked through, 2 to 3 minutes. Serve warm or at room temperature. Makes 26.

Broiled Cod

1/4 cup fat free Italian salad dressing

1/2 teaspoon sugar

1/8 teaspoon each salt, garlic powder, celery powder, paprika and pepper

2 6-ounce cod filets

2 teaspoons butter

In a large resalable plastic bag, combine the dressing, sugar and seasonings. Add the fish, seal bag and turn to coat. Refrigerate for 10 to 30 minutes. Drain and discard marinade. Place filets on a broiler pan coated with cooking spray. Broil 3 to 4 inches from the heat for 10 to 12 minutes or until fish flakes evenly with a fork. Place 1 teaspoon butter on each fillet. Let stand until melted.

Baked Halibut

3 pounds halibut steaks (1 inch thick)

1 cup (8 ounces) sour cream

1/2 cup grated Parmesan cheese

1/4 cup butter, softened

1/2 teaspoon dill weed

1/2 teaspoon salt

1/4 teaspoon pepper


Place halibut in a greased 13-by-9-inch baking dish. Combine sour cream, Parmesan cheese, butter, dill, salt and pepper; spoon over halibut. Cover and bake at 375° for 20 minutes. Uncover, sprinkle with paprika. Bake for 10 to 15 minutes or until fish flakes easily with a fork.

Citrus Grilled Salmon

2 tablespoons Mrs. Dash Lemon Pepper Blend

4 4-ounce salmon filets

4 slices of lemon

4 slices of orange

2 tablespoons of white wine

Cooking spray

Preheat oven to 375°. Spray a 9-by-9-by-2-inch pan with cooking spray. Lay fish in pan. Coat each fillet with Mrs. Dash Lemon Pepper Blend. Alternate slices of lemon and orange on top of fish. Sprinkle with wine. Place in oven for 5 minutes. Lower heat to 325° and continue to cook for 5 minutes. Rest 3 to 4 minutes before serving.

Fish Fillets with Stuffing

2 tablespoons butter, melted

1/2 cup chicken broth

1/2 cup finely chopped onion

1/2 cup finely grated carrots

1/2 cup chopped fresh mushrooms

1/4 cup minced fresh parsley

1/4 cup dry bread crumbs

1 egg, beaten

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon pepper

2 1/2 to 3 pounds fish filets (cod or haddock)


In a large bowl, combine the first 11 ingredients and mix well. In a greased 13-by-9-inch microwave-safe dish, arrange the filets with stuffing between them. Moisten paper towels with water, place over fish. Cook 9 to 11 minutes or until the fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.

Have any good fish recipes you would like to share? Send them to my email for all our other readers to enjoy — judyd2313@frontier.com. Would love to hear from you. Happy cooking!