The Casserole Challenge

i didn't get to enter the casserole challenge, sigh.  Please vote in the casserole challenge.  but, i'm gonna post the two recipes i was torn between:

Moroccan Baked Fish

3        lbs basa or snapper or other white fish
        outer zest peel of lemon 1.5 - 3 inch X 1/4 inch
1/8 - 1/4 C    cilantro
2-4 lg           lg cloves garlic finely chopped or grated
3/8 t        cumin pwdr
1/8 t        ginger pwdr
1/4 t        poultry seasoning*
1/2 t        black pepper
3/8 t        italian seasoning
1/16 t        colorant (optional)
1/8 t        salt
1/2 C        olive oil
1/4 - 1/2 C    lemon juice

1.  grind all together in mortar and pestal or blend in blender on puree.
2.  rub mixture on each piece of fish then let stand at room temperature for an hour or in fridge overnight.
3.  bake at 450 degrees for 20 min.

* poultry seasoning: 
3/4 tsp crushed sage
1/4 t crushed thyme
1/4 tsp pepper
dash marjoram
dash grd cloves

NOTE:  this recipe makes a lot.  for me i place what will fit into the pan then the remaining pieces i freeze.  in a large piece of plastic wrap i dribble the oil mixture then place a piece of fish then dribble more of the oil mixture cross the top.  fold plastic closed then lay flat on cookie pan or other flat pan that will fit in your freezer (i use a square strainer i have).  once frozen stack in shallow, lidded container and return to freezer.  this way i can grab just one to make a meal for myself or if i have company i can grab the number of pieces needed.
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Eggless Pineapple Cake
from Manjulas Kitchen
preheat oven to 325 degrees

1-1/4     flour
1 t    baking powder
1/2 t    baking soda
1/4 t    salt
1/4 t    cardommom pwdr
7 oz    sweetened condensed milk, canned
1/2 C    unsalted, melted butter
20 oz    crushed pineapple, canned
    whipping cream or container of cool whip

1.  drain juice from pineapple and save for use later.
2.  combine together dry ingredients:  flour, baking powder, baking soda, salt, and cardommom powder.
3.  add milk and butter to dry ingredients.
4.  add 1/2 C pineapple and 1/2 cup of pineapple juice to previous mixture. 
5.  fold all 2-4 together (don't mix but rather fold).
6.  pour into 8X8 greased cake pan.
7.  bake in oven for 25 mins.  doneness determined by piecing w/a fork or knife and removing it to find it dry or only a few crumbs no batter.
8.  remove cake from oven.  cool approximately 10 - 15 min.  shd still be very warm.
9.  cover cake w/serving plate, and flip over.  cake will fall out after gentle tapping on pan's bottom.
10. pierce cake bottom with fork.  brush or spoon pineapple juice over cake. 
11. garnish each slice with a dollop of whipped cream/cool whip and a spoonful of pineapple.

variations:  i sprinkled cake with crushed pecans after spooning pineapple juice over it.

from Manjulas Kitchen on youtube or at manjulaskitchen.com.

regards