Fish can be frozen in boil-in-a-bag pouches or suitable containers with sauce included. (Good choices include tomato and mushroom sauce). Place fish in package with sauce, seal and freeze. Boil-in-a-bag pouches need only be simmered in boiling water and served. This method leaves no fish cooking odors or messy pans to clean up. To serve fish frozen with sauce in other containers, partially thaw in refrigerator before heating in a saucepan.

SAUCE RECIPES FOR FISH

Tomato Sauce

2 cups stewed tomatoes
1 small onion, chopped fine
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon melted butter or margarine
2 tablespoon flour

Simmer tomatoes, onion , salt and pepper together for 10 minutes. Combine melted butter with flour. Gradually add tomato mixture to flour and butter. Cook until thick, stirring constantly. Cool before adding to fish.

Makes 2 cups.

Mushroom Sauce

1/3 cup diced onion
2 tablespoon vegetable oil
1 tablespoon chopped green pepper
1 can undiluted cream of mushroom soup
1 cup milk
1 teaspoon red pepper
1/2 teaspoon salt

Saute onion in oil until yellow. Add green pepper and cook 3 minutes. Gradually stir in soup and milk. Add seasonings and heat, stirring constantly. Cool before adding to fish.

Makes 2 cups.

Source: MSU Extension

Related: Freezing Fish