Mose’s Ground Meat Spread

1 lb. package bologna, ground
1/2 cup Mose’s Fish Shop Tartar Sauce or enough to moisten to your liking

Mix well and serve with crackers.

Spinach Dip

10 oz. frozen chopped spinach
1/2 cup Mose’s Fish Shop Tartar Sauce

Thaw chopped spinach; squeeze dry. Mix with Mose’s Tartar Sauce. Serve with raw vegetables or crackers.

Sainted Eggs

(Some people call them Deviled Eggs…)

5 eggs, boiled
2-3 T. Mose’s Fish Shop Tartar Sauce

Slice eggs in half, lengthwise. Scoop out yolk. Mash yolks and add the tartar sauce until blended. Spoon into egg halves. Sprinkle with paprika and serve.

Crab Appetizer

1 lb. chopped crabmeat or imitation crab
3/4 cup Mose’s Fish Shop Tartar Sauce

Mix well and serve on crackers.



Diane’s Healthy Seafood Salad

1/2 lb. crabmeat
1/2 lb. small shrimp
1 cup chopped celery
1/4 cup Mose’s Fish Shop Tartar Sauce Mix
1/4 cup reduced calorie mayo or Miracle Whip Lite
1 oz. grated lowfat cheddar cheese
1/4 tsp. paprika
1 T. lemon juice

Combine all ingredients and mix well.

Serving suggestions:
1. Serve 1/2 cup on a toasted English muffin half and broil until cheese is melted.
2. Spread on crackers and serve as appetizers.
3. Serve on lettuce.
4. Serve as a sandwich spread.

Best Ever Tuna Salad

2 (6 oz.) cans tuna fish, drained
4 hard boiled eggs, chopped
1 onion, minced
3 sweet gherkin pickles, chopped
Dash of celery seed
Mose’s Fish Shop Tartar Sauce
Sweet gherkin pickle juice

Drain tuna fish and place in a bowl. Add chopped pickle and moisten tuna with pickle juice. Add chopped eggs and onions; mix with Mose’s Tartar Sauce. Add celery seed to taste. Allow tuna salad to stand 20 minutes so that the flavors mix. This is a hearty salad and goes well with toasted dill-flavored bread.


Entrées (Main Dishes)

Tilapia Parmesan

2 lbs. Tilapia fillets
2 Tbsp. lemon juice
1/2 cup grated Parmesan cheese
3 Tbsp. butter, room temperature
3 Tbsp. Mose’s Fish Shop Tartar Sauce
1/4 tsp. seasoned salt (optional)
1/4 tsp. dried basil
black pepper to taste
dash of hot pepper sauce

Preheat oven to 350°. In buttered 9″ x 13″ baking dish, lay fillets in single layer. Brush top with lemon juice. In bowl, combine cheese, butter, Mose’s Tartar Sauce, and seasonings. Mix well with fork. Bake fish in preheated oven 10-20 minutes, or until fish starts to flake. Spread cheese mixture on top of fish and bake until golden brown, about 5 minutes.

Note: This fish can also be made in a broiler. Broil 3-4 minutes or until almost done. Add cheese and broil another 2-3 minutes or until browned.

Cheesy Flounder

1/2 cup Mose’s Fish Shop Tartar Sauce
2 Tbsp. minced onion
1 (16 oz.) package frozen flounder fillets, thawed
1/3 cup all-purpose flour
1 egg
1 (3 oz.) package cheese flavored corn snacks*
Combine Mose’s Fish Shop Tartar Sauce and onion. Spread on fillets. Fold in half, fasten with toothpick. Sprinkle flour onto waxed paper. In small bowl, beat egg with fork. Crumble corn snacks. Pat folded fish in flour, egg, and corn snack crumbs. Place in greased 10 x 6 inch baking dish. Bake at 350° F for 40 minutes or until fish flakes easily with fork. Kinda messy, but worth it!

Pan Fried Roughy

1 lb. Orange Roughy
1 cup unseasoned bread crumbs
1 cup crushed Ritz crackers
1 egg
1/4 cup milk

Mix egg and milk. Mix crumbs and crackers. Dip fish into milk then into crumbs. Fry in oil over medium heat until medium brown. Place on cookie sheet in oven at 375° F for 10-15 minutes. Serve with Mose’s Fish Shop Tartar Sauce and fresh lemon.

Deluxe Salmon Spread

1 can salmon; drained
2 T green pepper (diced)
2 tsp. lemon juice
1 tsp. horseradish
1 cup Mose’s Fish Shop Tartar Sauce
2 T. diced pimiento
1 tsp. tarragon vinegar

Put Mose’s Tartar Sauce, pepper and pimiento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread.

Dilly Salmon Spread

1 can salmon; drained
1 tsp. dillweed
3/4 cup low-fat cottage cheese
2 T. Mose’s Fish Shop Tartar Sauce
Squirt of lemon juice

Drain most of juice from salmon. Add dillweed, cottage cheese, Mose’s Tartar Sauce, lemon juice and mix well. Serve on crackers or on bread.

Baked Fish Fillets

1 lb. fresh fish fillets, haddock or flounder
1 Tbsp. lemon juice
1/2 tsp. paprika
3 Tbsp. margarine, melted
1 Tbsp. flour
1/2 cup milk
1/4 cup bread crumbs
1 Tbsp. parsley
Mose’s Fish Shop Tartar Sauce

Cut fillets into serving pieces. Place in greased, shallow pan. Sprinkle with lemon juice, paprika, and a dash of salt and pepper. In a saucepan, blend 1 tablespoon melted margarine with flour and a dash of salt and pepper. Add milk. Cook and stir until thick and bubbly, pour over fish. Blend bread crumbs with remaining melted margarine and sprinkle over fish. Bake at 350° F for 35 minutes. Trim with parsley. Serve with Mose’s Fish Shop Tartar Sauce. Enjoy! Serves 3 to 4.

Jim’s Salmon Patties

1 can salmon, drained
1/4 cup Mose’s Fish Shop Tartar Sauce Mix
1/4 cup diced red pepper
6 saltines, crushed
1/4 cup mayo or Miracle Whip
2 tsp. lemon juice
3-4 drops Tabasco sauce

Remove skin from salmon. Combine ingredients in a medium bowl, then mash salmon bones with a fork. Shape into 4 patties. Heat a skillet with 1 T. canola or olive oil until hot (medium-high heat.) Cook salmon patties, turning once, until lightly browned on each side. Serve with lemon slices.

Sunny Broiled Sole with Mose’s Fish Shop Tartar Sauce

4 sole fillets (6 oz each)
1 egg white
1/4 c dry-roasted sunflower seeds coarsely ground
2 Tbsp. wheat germ; toasted
1 tsp. dried parsley
Salt and pepper to taste
Arrange sole fillets on a nonstick baking sheet and brush the tops with egg white. Mix remaining ingredients together and sprinkle topping over the fillet. Place the baking sheet under a broiler about 8 inches from the heat. Broil 7-8 minutes until fish is flaky and topping is browned. Serve with Mose’s Fish Shop Tartar Sauce.