SPANISH MACKEREL BROCCOLI CASSEROLE
Yield: 4 servings.
• 1 10-ounce package frozen broccoli spears, cooked 3 minutes and drained
• 1 cup cooked, flaked Florida Spanish mackerel*
• 1 10 3/4-ounce can condensed cream of mushroom soup
• 1/2 cup Florida milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup crushed potato chips
Place broccoli in a well-oiled, 1 1/2-quart baking dish.
Combine fish, soup, milk, salt and pepper; spread mixture over broccoli.
Sprinkle potato chips on top.
Bake in a preheated oven at 425 degrees F for 10 to 12 minutes or until thoroughly heated.
*Seafood alternatives: mullet, pompano, king mackerel
Per serving: calories 250, calories from fat 120, total fat 13g, saturated fat 4g, cholesterol 45mg, total carbohydrate 14g, protein 18g.
Florida Bureau of Seafood and Aquaculture
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