Source
State Archives of Florida, Series S436
Description
Recipe for lisa casserole. The Florida Board of Conservation had been attempting to reform the public image of mullet by renaming it "lisa." The hope was that this would allow the Florida seafood industry to begin canning and marketing the fish to customers nationwide as an alternative to canned tuna and salmon. Mullet had a reputation as a "trash fish" in most areas outside of Florida, hence the desire to rename it. "Lisa" was a name given to some species of mullet by Spanish-speaking fishermen. This recipe was used in a lisa fish cookery demonstration put on by Bertha V. Fontaine, a home economist associated with the United States Department of the Interior, Bureau of Commercial Fishing, Fish and Wildlife Service's Marketing Division.
LISA CASSEROLE
1 can (15 ounces) Lisa
3 eggs, beaten
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons chopped chives
¼ teaspoon salt
Dash pepper
2 medium tomatoes
1 cup grated cheese
2 tablespoons chopped parsley
2 cups mashed potatoes
½ cup grated cheese
Drain lisa; flake. Combine egg, mushrooms, chives, salt, pepper, and lisa; mix well. Pour into a well-greased, shallow, 2-quart casserole. Awash tomatoes. Remove stem ends and cut into 8 slices. Arrange tomato slices over lisa mixture; top with cheese. Add parsley to potatoes. Spread potatoes over top of casserole; sprinkle with cheese. Bake in a moderate oven, 350 F., for 30 to 35 minutes or until potatoes are lightly browned. Serves 6.
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