seafood recipes 4
Drunken Tuna Dip
1 1/2 teaspoon brandy
1/4 cup sour cream
3/4 cup fresh tuna; flaked, or
2 teaspoon green onion; minced
1/8 teaspoon hot sauce
1 cup cream cheese, softened
1/4 cup mayonnaise
6 1/2 oz tuna, drained & flaked
1 teaspoon lemon juice
1/8 teaspoon salt
Beat the brandy and cream cheese to a smooth and creamy consistency. Blend
in the sour cream and mayonnaise. Mix in the tuna and green onion,
blending well. Add the remaining ingredients and blend until almost
smooth. May be served at room temperature or chilled. Makes about 2 1/2
cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes,
CheeseCrackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese
Sticks
Elegant Seafood Casserole
1 1/2 lb scrod fillet* (about 1 inch thick),; cut into 4 pieces
1 tablespoon lemon juice
1/2 teaspoon dried tarragon leaves
4 slice tomato
1/2 cup dry white wine, clam juice or chick; en broth
1/2 cup half and half
5 1/2 tablespoon cornstarch
1 can (about 6 ounces) cooked peeled shri; mp, drained
4 servings idaho instant mashed potat; o flakes**
In microwave-safe 9-inch deep dish, pie plate or shallow casserole.
arrange scrod in single layer. Sprinkle with lemon juice, salt,
pepper and tarragon. Top each with tomato, onion and mushrooms; add
wine. Cover loosely with plastic wrap; cook on High 11 to 13 minutes
or until fish flakes easily with fork, rotating dish once. Meanwhile,
in microwave-safe 4-cup measure, combine half and half and cornstarch
until smooth; stir in shrimp. Drain liquid from scrod into measure.
Cook on High 3 to 4 minutes or unti l thickened, stirring once. Pour
sauce over scrod. Spread or decoratively pipe potatoes over sauce.
Sprinkle with paprika. Cook on High 2 minutes to heat through. Makes
4 servings
* Or substitute for any white fleshed fish filet ** Mashed Potatoes:
In microwave-safe bowl combine 1 1/4 cups hot water, 1/2 cup milk, 2
tablespoons margarine or butter and 1/2 teaspoon salt. Stir in 1 1/3
cups mashed potato flakes Cover loosely with plastic wrap; cook on
High 2 to 3 minutes or until bubbly. Stir before using.
Erdine's Fish Pie
1 cup cooked haddock, pollock, etc
1 flaked
2 tablespoon butter or margarine
2 tablespoon flour
1 cup milk, or milk and fish
1 water
1 teaspoon salt
1 cup cooked peas
1 tablespoon onion -- grated
1 tablespoon green pepper -- chopped
2 cup mashed potatoes -- seasoned
Steam or cook the fish in water until it flakes. Prepare a white
sauce with butter, flour, milk and 1/2 teaspoon salt. (Part of the
white sauce liquid may be water from the cooked fish) To the white
sauce add peas, grated onion, green pepper, and 1/2 teaspoon salt.
Place the cooked fish in a buttered casserole; pour the sauce over
it. Top with well-seasoned mashed potato. (To freshly cooked and
mashed potato, add 1 tablespoon butter, 1/2 cup milk, and salt and
pepper to taste.) Bake in a hot oven 400^ for 12 minutes or until hot
and bubbly.
Recipe By : All-Maine Seafood Cookbook
Escalloped Salmon
1 can salmon (1 lb.)
1 cup bread or cracker crumbs
1 salt & pepper to taste
3 tablespoon butter
3 tablespoon flour
2 1/2 cup milk
Drain salmon; reserve juice. Melt butter, add flour, stirring
until smooth. Add milk, stir until thickened, add salmon liquor.
Season to taste. Flake salmon, add to sauce and place in greased
bakin dish. Sprinkle with bread crumbs. Bake at 350 F. for abt. 20
minutes. Courtesy Telephone Pioneers
: BillSpalding *P CRBR 38 A
Etienne's Soft-Shell Crab With Red Chili Beur
8 small crab, soft shell
1/3 cup flour
1 salt and pepper to taste
1/3 cup white-bread crumbs
1/3 cup parmesan cheese
1/3 cup white cornmeal
4 eggs, beaten
4 tablespoon peanut oil
4 tablespoon clarified butter*
1 garnish: parsley
----RED CHILE BEURRE BLANC----
2 tablespoon shallots, chopped
1 tablespoon clarified butter
2 tablespoon lime juice
2 tablespoon white wine
2 tablespoon dry vermouth
4 tablespoon heavy cream
12 oz chilled butter, cut into small piec; es
1 salt and pepper to taste
1 tablespoon red chile paste
2 teaspoon parsley, chopped
Dredge cleaned crabs in flour seasoned with salt and pepper. Mix
together in a shallow dish the bread crumbs, cheese and cornmeal. Dip
crabs into beaten eggs and coat with bread-crumb mixture. Pan-fry
without overcrowding in a hot pan with oil-butter mix for
approximately 4 to 5 minutes per side or until golden-brown. Serve
with Red Chile Beurre Blanc, garnished with parsley. RED CHILE BEURRE
BLANC: Saute shallots in 1 tablespoon clarified butter in a saucepot
and add lime juice, wine and vermouth. Reduce to about 1-1/2
teaspoons. Add heavy cream and reduce again. Set aside and, while
beating at the same time with a wire whip, immediately add the butter
in small pieces. As the butter melts and creams the mixture,
continue adding it until all is absorbed. Season with salt, pepper
and red chile paste. Garnish with parsley. *To make clarified butter,
melt 1 stick of unsalted butter in a saucepan over low heat. After
butter has completely melted, the solids will settle to the bottom.
Skim off any foam on top and carefully pour off the golden liquid on
top of the solids. Discard foam.
Eula Mae's Cajun Seafood Gumbo
3/4 cup vegetable oil; divided
2 lb fresh okra or 2 16-ounce packages f; rozen okra, tha
1 thinly sliced (about 8 cups)
1 tablespoon white vinegar
4 quart water
2 lb cubed cooked ham
3 large onions; diced
2 stalks celery; diced
1 head garlic; cloves peeled but left wh
1 green pepper; cored, seeded and diced
1 16-ounce can whole tomatoes; drained and chopped
4 lb medium shrimp; shelled and deveined
2 lb lump crab meat
2 teaspoon tabasco pepper sauce
6 cup cooked rice
Heat 1/2 cup oil in large skillet (not cast iron) over medium heat
and add okra. Cook, stirring frequently, until no longer ropy, about
30 minutes. Add vinegar and cook, stirring, another 10 minutes, until
okra takes on brownish color and is reduced to about a quarter of its
original volume. Put okra in medium bowl and set aside.
In large stockpot, over high heat, bring water to a boil. Meanwhile,
add remaining 1/4 cup oil and ham to skillet. Saut, ham over
medium-high heat about 10 minutes or until lightly browned. With
slotted spoon, remove ham to stockpot. In same skillet, combine
onions, celery, garlic and green pepper and cook, stirring
constantly, 10 minutes, until vegetables are tender. Add vegetables,
okra and tomatoes to stockpot; cover and simmer over medium heat 1
hour.
Reduce heat to very low, add shrimp and simmer very slowly 10
minutes. Add crab meat and TABASCO sauce; simmer an additional 5 to
10 minutes. Serve gumbo in soup bowls with mound of rice.
Makes 12 to 16 servings. Nutritional information per serving: 597
Calories, 58g protein, 42g carbohydrate, 21g fat, 244mg cholesterol,
1799mg sodium Typos By Jim Kirk - captain@iquest.net by Pat Pate
patpate@tenet.edu on Sep 11, 1993
Famous Crab Dip
6 oz pkg. frozen king crab
2 tablespoon mayonnaise
1/4 cup yellow onion - chopped
1 clove garlic - minced
4 oz cream cheese
4 tablespoon heavy cream
1 salt and pepper to taste
Directions:
Combine all ingredients and place in a casserole dish and bake at 350
degrees for about 30 minutes or hot throughout.
Fast & Fit Clam Chowder
1 tablespoon butter or margarine
1 cup chopped leeks or onions
1 cup diced bell peppers - (red and/or gr; een)
2 can chopped clams in clam juice - (6 1/; 2 ounces each)
2 lb (6 medium) potatoes - cut into 1/2-; inch cubes
14 1/2 oz reduced-sodium chicken broth
2 teaspoon dried thyme
1 cup lowfat milk
10 oz frozen whole kernel corn - thawed a; nd drained
1/8 teaspoon cayenne pepper
1 salt and pepper, to taste
Place butter in 2 1/2- to 3-quart microwave-safe bowl. Microwave on
HIGH 1 minute. Add leeks and bell peppers; microwave on HIGH 3
minutes. Drain juice from clams into microwaved vegetables, reserving
clams. Stir in potatoes, broth and thyme. Cover with plastic wrap,
venting one corner. Microwave on HIGH 20 minutes. With slotted spoon
remove 4 cups cooked potatoes; set aside. Pour contents of bowl into
container of electric blender; add milk, and holding lid down
tightly, blend until smooth. Return mixture to bowl. Stir in reserved
clams and potatoes, the corn and cayenne; season with salt and
pepper. Microwave on HIGH 3 minutes until heated through. If
desired, pass bowls of shredded Cheddar cheese, chopped parsley
and/or crumbled cooked bacon to stir into soup.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Sesame Breadsticks; Butter Lettuce, Mushroom and Sprout Salad;
Frozen Yogurt
Nutritional Information Per Serving (without optional toppings): 370
calories; 7 g fat; 75 mg cholesterol; 420 mg sodium; 65 g
carbohydrate; 5 g fiber; 19 g protein.
Fish Aspic
2 lb white fish trimmings and bon s
1 cup dry white wine
2 tablespoon lemon juice
2 onions, sliced
4 tarragon
4 parsley
1 bay leaf
6 unflavored gelatin
3 large egg whites and shells
In a kettle, combine the fish trimmings and bones, wine, lemon juice,
onions, and herbs. Bring mixture to a boil, stirring frequently to
preventscorching, and boil it until liquid is reduced by half. Add 8 cups
water and salt and pepper to taste. Bring to a boil, and skim it. Simmer
for 20 minutes, strain it into a large saucepan, and let it cool. Skim
again. Sprinkle gelatin over the stock and add the egg whites, beaten
to stiff peaks, and the shells, crushed. (Do not stir in.) Bring stock
slowly to a boil over moderate heat, whisking constantly. Remove pan from
heat and let stand for 30 minutes. Strain the aspic through a fine sieve
lined with a dampened kitchen towel. Let it cool. To apply to a dish,
cool only until just thickened and paint or spoon onto the fish or other
dish. To solidify,chill in refrigerator. Makes about 8 cups. Gourmet Mag.
Fish En Escabeche
1 lb firm white fish fillets; *
1/3 cup lime juice
1 tablespoon cilantro; fresh, snipped, **
3/4 teaspoon salt
12 each stuffed green olives; ****
1/4 cup onion; finely chopped, 1 sm
1 cup tomato; seeded & chopped
1/3 cup lemon juice
1/4 cup olive or vegetable oil
1 teaspoon oregano; fresh, snipped, ***
1/4 teaspoon pepper
2 each jalapenos chiles; *****
1 each clove garlic; finely chopped
1 each avocado, peeled & chopped
* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2"
** If fresh Cilantro is not available, use 1 t dried cilantro leaves.
*** If fresh oregano is not availabel, use 1/4 t dried oregano leaves.
**** Olives should have pimiento stuffing. ***** Jalapeno Chiles should
be seeded and chopped.
Fish-Chowder
1/2 lb haddock
3/4 cup water
3 slice bacon
1 medium potato
1 1/4 onion, chopped
16 oz corn, creamed
1 cup milk
Peel potato, cut into chunks, put in saucepan with the water and cook,
covered, over medium heat for 10 minutes.
Cut fish in chunks, mix in with the potatoes, and continue to cook for 10
more minutes (covered).
While these are cooking, fry the bacon until it is crisp. Drain on paper
towels. Fry the onion in the bacon grease.
Add the creamed corn to the fish and potatoes.
Add the milk to the onions. Crumble the drained crisp bacon and add to
themilk mixture.
Bring the milk mixture to serving temperature, add the fish mixture and
serve.
NOTES:
* Betty Post's quick fish chowder -- When I left for my first job out
of school, my mother was convinced that I'd starve to death. She gave me
a set of easy recipes on index cards in hopes that I'd occasionally eat
at home instead of Denny's. This is one of those recipes. It's quick and
easy,and tastes great.
: Difficulty: Easy.
: Time: 5 minutes preparation, 25 minutes cooking.
: Precision: No need to measure.
: Ed Post
: American Information Technology; Cupertino, Calif., USA
: hplabs!lewey!evp
French Toasted Tuna Sandwiches
9 1/4 oz canned tuna
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup sweet pickle relish
1/4 cup salad dressing (mayonnaise)
12 slice bread, dry
2 eggs; beaten
1/3 cup milk
1/2 teaspoon vanilla
2 tablespoon oil or fat (approximately)
Drain and flake tuna. Mix with celery, onion, relish, and salad dressing.
Spread tuna mixture on 6 slices of bread; top with remaining slices. Mix
eggs, milk, and vanilla. Dip sandwiches into egg mixture to coat each
side. Brown in fat on a hot griddle or in a frypan, about 3 to 4 minutes
on each side.
Calories per sandwich: About 360
Fresh Corn Seafood Chowder
2 cup fresh corn -- parboiled and
1 removed from cob
6 slice bacon
2 tablespoon butter
5 tablespoon all-purpose flour
2 1/2 cup chicken broth
1 can crab meat
1 1/2 cup fresh shrimp -- peeled and
1 deveined
1 1/2 cup crawfish tails
2 1/2 cup half & half
1 cup onion -- finely chopped
1 teaspoon seafood seasoning
1 salt and pepper to taste
Fry bacon. Crumble and set aside. Add flour to bacon fat, stirring
with a wire whisk. Add broth and milk, stirring rapidly with whisk.
Cook for about 10 minutes. In another pot, melt butter, add celery
and onions. Cook briefly until vegetables are transparent. Add
crawfish and smother for about 5 minutes. Add to milk mixture. Add
corn, crabmeat, shrimp and seasoning. Continue simmering for about 10
minutes. If too thick, add more half & half. Add crumbled bacon.
Fresh Salmon With Tricolored Peppercorn Sauce
1/2 fresh lemon
1 salmon steaks or fillets - (to serv; e 4)
1/3 stick butter*
1 teaspoon dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon tricolored peppercorns - finely cru; shed
1 tablespoon fresh dill; finely chopped
*No substitutions.
Squeeze juice from lemon half over salmon and barbecue or broil. Don't
overcook.
Melt butter; mix in mustard and lemon juice. When salmon is done,
sprinkle evenly with crushed peppercorns, add dill, and drizzle
melted butter sauce over all. Serve immediately.
Fresh Tuna (Marmita-Kua)
1/4 cup olive oil
1 onion; chopped
3 garlic clove; chopped
4 tuna steaks (6-8 oz)
1 lb potato; sliced
2 tomato; skinned & chopped
2 bell pepper, red; cleaned & sliced
1/2 teaspoon salt
1 teaspoon cayenne
1 tablespoon parsley; chopped
1 bay leaf
4 slice bread; toasted
Note: Halibut may be substituted. Heat olive oil in a heavy casserle
then saut the onion and garlic for 5 minutes. Add remaining ingredients
and enough water to cover the fish. Stir to mix. Cover and
simmer for 1 hour. Garnish with the toast and serve.
Fresh Tuna Souvlaki
1 2 4 bay leaves
1 1 clove garlic, -- crushed a
: peeled
1/2 ts kosher salt
3 TB fresh lemon juice
1 TB olive oil
: Freshly ground black pepper
: to taste
1 1/4 lb fresh tuna steak, -- trimmed
: skin
: and any dark portions, cut
: into -- 1 1/4inch cubes
: Lemon wedges for garnish
In a bowl, cover bay leaves with water; let soak for 30 minutes. If
using wooden skewers for the souvlaki, soak four 10inch skewers in
water as well. With the side of a chef's knife, mash garlic with
salt. Transfer to a small bowl and whisk in lemon juice, wine,
oregano, oil and pepper. Measure out 3 tablespoons and reserve for
basting. Place tuna in a shallow glass dish and pour the remaining
marinade over it, turning to coat. Cover and marinate in the
refrigerator for 20 to 30 minutes, turning often.
Meanwhile, prepare a charcoal fire or preheat a gas grill.
Thread the marinated tuna onto skewers, placing a soaked bay leaf
between each piece of fish. Grill the souvlaki, covered, turning
several times and basting the browned sides with the reserved
marinade, until the tuna is opaque in the center, 8 to 12 minutes.
Serve with lemon wedges.
Yield: 4 serving
Fried Catfish
1 peanut oil or vegetable
1 cooking oil
1 louisiana hot sauce
1 catfish filets -- 2-3
1 pieces
1 salt -- to taste
1 corn flour or fish fry
Heat oil on high heat to about 375 . Wash the filets and pat dry with
a paper towel. Place in a tray, splashing well with liquid hot sauce,
sprinkle with salt. Roll the fish to spread the seasoning evenly.
Drop the filets into a tray of corn flour or fish fry, battering them
evenly, so that they are completely covered in corn flour. Test the
oil's temperature. If hot enough, remove filets from corn flour,
shake off excess flour and gently drop filets into oil. Cook until
golden. Remove from the oil, drain for a minute, then serve.
Fried Crawfish Tails
----CRAWFISH----
1 lb crawfish tails, peeled, - and devei; ned
1/2 cup sherry
1 1/2 cup flour
2 large eggs
1 pinch salt
12 oz beer, dark
1 dash pepper, cayenne
1 pepper (to taste)
1 salt (to taste)
1 oil (for deep fat frying)
----SAUCE----
2 large egg yolks
1 tablespoon juice, lemon
1/2 teaspoon mustard, dry
1/4 teaspoon sauce, worcestershire
1 dash tabasco
3/4 cup oil
1 tablespoon water, hot
1 tablespoon sherry
1 teaspoon chives, minced
1 teaspoon ketchup
1 dash pepper, cayenne
1 pepper (to taste)
1 salt (to taste)
Crawfish: =========
Marinate the tails in sherry for an hour or more. Meanwhile, mix
the cup of flour, eggs, salt and cayenne until smooth and slowly add
beer to make the batter the consistency of pancake batter. Drain
tails and roll in remaining flour. Shake off excess and dip in
batter. Fry in hot oil until golden.
Sauce: ======
Beat the yolks with lemon juice, mustard, Worcestershire and
Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot water
to stabilize the sauce. Fold in remaining ingredients and correct
seasoning. Serve with hot crawfish tails.
Fried Fish
1 g granaroli (xbrg76a)
1 pancake mix, complete
1 water
1 oil
1 fish fillets
Add enough water to some pancake mix to make a somewhat thick batter.
Heat some oil in a frying pan until hot but not smoking. Dip the
fillets into the batter and right into the hot oil. By the time the
outside is crispy and golden the inside will be done. It only takes
about 1-2 min. on each side. Drain well on paper towels and serve
with a tarter sauce or a hot cocktail sauce or, do what I do and
serve both!
04/25 09:08 pm:Cookin` and Lovin` it! Mrs. G.
Fried Fish In Spicy Sauce
1/4 cup olive oil
1 1/2 lb fish fillets
3/4 cup water
2 carrots -- thin sliced
2 small onions -- sliced
1 green peppers -- cut in
1 rings
1 garlic clove -- minced
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/3 cup cider vinegar
2 teaspoon cornstarch
Cut fish fillets into serving-sized pieces. Pat dry. Heat oil in
skillet over medium heat. Add fish and cook until fish flakes easily
with fork; turning carefully. Will take 8-10 minutes. Heat water,
carrots, onions, green pepper, garlic, brown sugar, salt and ginger
to boiling. Cover, reduce heat and cook for about 5 minutes. Mix
vinegar and cornstarch; stir into vegetables. Heat to boiling,
stirring constantly. Boil 1 minute, then pour over fish. Serve
immediately.
Fried Fish With Puerto Rican Sauce (Mojo Isle
----SAUCE (A----
1/2 cup olive oil
2 1/2 lb onions, peeled and sliced
1 1/2 cup water
24 stuffed olives with pimientos
2 tablespoon capers
1 can 4 oz pimientos, cut in tiny slices; in their juice
2 can (8 oz) tomato sauce
2 tablespoon vinegar
1 tablespoon salt
2 bay leaves
----THE REST (B----
4 lb fish slices 1 inch thick white meat; fish chillo
2 tablespoon salt
1 cup olive oil
4 large cloves garlic, peeled and crushed
Let's start with some fish (this is a normal all year around recipe.):
1. Prepare sauce by mixing ingredients (A) and cooking over
modearte heat about 1 hour.
2. When sauce is nearly done, season fish with salt included in B and
slightly cover with flour and fry as follows:
Put oil and garlic into a frying pan. Brown garlic over moderate
heat. Remove garlic and place in the pan as many slices of fish fit
on it. Brown at moderate heat on both sides, reduce heat to low and
cook for 15 minutes or until fish flakes easily when tested with fork
Fry remaining fish the same way.
3. Place fish in a mold and cover with hot sauce and let it stand
for 5 minutes.
Ricardo Landrau, Carolina PR, Fidonet 1:367/28
Fried Garfish
1 bite size pieces of garfish
1 tabasco sauce
1 salt and pepper -- to taste
1 mustard
1 corn flour
Sprinkle Tabasco sauce on fish and soak for 5 minutes. Add salt and
pepper to taste. Add mustard to cover all of the fish. Roll in corn
flour. Deep-fry until cooked thoroughly.
Fried Oyster Hot Pot
2 jars fresh oysters (10 oz size jar; s)
2 tablespoon salad oil
1/4 cup flour
2 eggs; beaten
1 onion; julienned
1/2 lb daikon; julienned
1 medium carrot; julienned
1/2 lb beef rib eye; thinly sliced
4 tablespoon soy sauce
2 teaspoon sesame oil
2 teaspoon minced garlic
1 teaspoon pepper
1 can (14 1/2 oz) vegetable broth
1/4 lb watercress - cut into 3-inch lengt; h, s
2 green onions - sliced diagonally
Clean oysters in salted water; drain. In a skillet, heat the salad
oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch
onion, daikon, and carrot separately in boiling salted water. Season
beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame
oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper; place
in a skillet. Layer vegetables on beef. Combine broth with the
remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil,
the remaining teaspoon garlic, and the pepper; pour over vegetables
and beef. Cover and bring to a boil. Top with oysters, watercress,
and green onions; cook just until heated. Makes 6 servings.
Fried Oysters With Chili Corn Sauce-Brennan's
3 cup heavy cream
2 tablespoon butter
1/2 poblano chili or pasilla
1/2 red bell pepper
1/3 onion
1 large ear of corn
2 garlic cloves -- minced
2 tablespoon tequila
2 1/2 tablespoon chili powder
2 teaspoon ground cumin
1 dash salt
1 dash fresh ground pepper
1 dash cayenne pepper
24 shucked oysters
1 vegetable oil - deep frying
1 cup instant masa mix
1 cup all purpose flour
2 1/2 tablespoon cajun seasoning
1 mix-brennans
----OYSTERS----
----~SAUCE Cook cream in heavy----
large saucepan over medium heat until reduced to 1 1/2 cups, stirring
occasionally, about 20 minutes. Set aside. Julienne the chili, red
pepper and onion. Scrape kernels off the ear. Melt butter in heavy
medium skillet over low heat. Add chili, bell pepper, onion, corn and
garlic and saute until slightly softened, about 4 minutes. Transfer
vegetables to bowl. Add tiquila to skillet and bring to boil,
scraping up any browned bits. Mix in reduced cream, vegetables, chili
powder and cumin. Season with salt, pepper and cayenne and simmer
until thickened to sauce consistency, about 5 minutes. Keep warm in
top of double boiler over warm water. Heat oil in deep fryer or large
skillet to 375 F. Combine masa mix, flour and 2 1/2 Tbsp. Brennan's
Cajun Seasoning Mix in medium bowl. Dredge oysters in mixture. Add
oysters to oil in batches and fry until golden brown, about 1 minute.
Transfer to paper towels using slotted spoon and let drain. Serve,
passing sauce separately.
Fried Smelt
24 medium smelts
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium lemons
4 tablespoon butter
Clean the smelts and remove the heads.Mix the flour,salt and pepper
in a bowl and coat the smelts in this.In an hot frying pan add the
butter and fry the smelts until golden brown.Serve with a wedge of
lemon.
Fried Soft-Shell Crab
6 each crabs,soft-shell
1 cup milk
1 pepper to taste
1 vegetable oil
1 parsley,minced,fresh
1 each egg,beaten
1 salt to taste
1 flour
1 lemon slices
1. Wash cleaned crabs well.#
2. Mix egg, milk, salt and pepper; soak crabs in mixture.#
3. Coat crabs with flour, then deep-fry in hot oil until brown.#
4. Drain on paper towels; garnish with lemon slices and sprinkle with
minced parsley.#
NOTE: Wonderful to serve at a picnic or backyard supper.#
Fried Soft-Shell Crab 2
----YIELD: 3 SERVINGS----
6 crabs, soft-shell
1 egg; beaten
1 cup milk
1 salt; to taste
1 pepper; to taste
1 flour
1 vegetable oil
1 lemon slices
1 parsley, fresh; minced
Wash cleaned crabs well. Mix egg, milk, salt and pepper; soak crabs
in mixture. Coat crabs with flour, then deep-fry in hot oil until
brown. Drain on paper towels; garnish with lemon slices and sprinkle
with minced parsley. NOTE: Wonderful to serve at a picnic or backyard
supper.
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
4 JUN 1995 073117 ~0600
Garlicky Clam Dip
8 oz cream cheese
1/2 teaspoon salt
1/2 tablespoon garlic
1 fresh ground pepper (dash)
7 oz clams; drained and minced
1/4 cup clam broth
1 1/2 teaspoon worcestershire
2 teaspoon lemon juice
Using garlic press, squeeze pulp and juice into softened cheese. Cream
with a spoon until smooth. Gradually add the remaining ingredients,
blending until smooth. For thinner dip, add more clam broth.
Serve with crackers, chips or veggies.
Gefilte Fish 1
3 lb fish fillets; ground
1 traditionally whitefish, pik
2 onions; ground
2 tablespoon salt
1/2 teaspoon pepper
2 teaspoon sugar
3 eggs
1/2 cup cold water; approximately
3 tablespoon matzo meal
3 carrots
3 onions
1 celery
2 teaspoon salt
1/2 teaspoon pepper
8 cup water
Recipe by: My files Chop fish together with ground onions, seasonings,
eggs, matzo meal and wat till light. Put the rest of the ingredients into
alar ge pot and bring to a boil. With wet hands, make patties from the fish
mix and place in boiling liquid. Simmer gently for 2 hou rs. Chill.
Giffilte Fish
5 lb fish; equal amounts pike, carp,
3 onions; sliced
1 celery stalk; sliced
3 large carrots; sliced water; to cover s
1 white pepper; to taste
4 eggs
2 tablespoon matzo meal
1 salt to taste
1 white pepper to taste
1/4 cup water
1 carrots; sliced for pan
1 onions; sliced for pan
1 bunch beets; sliced (optional)
Have fish man grind: 5 lbs.fish filets-equal amounts; white fish and
pike;and a small amount of carp or buffle carp; In a large kettle:
heads,bones,and trimmings of fish; 3 onions,sliced; 1 celery stalk,sliced;
2 large carrots,sliced; water to cover; salt to taste; white pepper to
taste; Bring to boil. While this is simmering prepare the fish.
Combine in Food Processor: 1 onion; 4 eggs; add mixture to: ground fish;
2 tbs.matzo meal ; salt to taste; white pepper to taste; 1/4 cup water;
Shape fish mixture into balls. I used to do this by hand; chopping in a
large wooden bowl with a hack messer. Be CARFUL, you don't want mush but
distinct tiny peices.
Take another pan; and layer the beets on the bottom; some sliced carrots,
onions, fish; repeat with everything but the beets. end eith some carrots.
Pour the broth from the OTHER kettle over the fish. Simmer,covered for 2
hours. When cool,remove fish balls to platter and garnish with sliced
cooked carrots. Strain broth and chill.
Serve with jellied fish broth and fresh ground horseradish.
NOTE: The beets are unusal but my Mom and Bubbe ALWAYS used them. They do
two things; keep the fish from 'catching' on the bottom and give the broth
a ruby red color; but not the fish; they remain white.
I have never served it with anything but plain freshly grated horseradish.
Now if you want to be lazy...take the jarred fish (a good brand like
MOTHERS or MANACHEVITZ) and do EXACTLY the same thing...layer as above and
use the jar's broth instead of the fish stock..cook for about 45 minutes.
Honestly it is good.
Ginger Fish Rolls
213 gm canned alaska salmon pink or red
8 large chinese leaves blanched to soften
50 gm shelled prawns; chopped
4 spring onions; trimmed, cut into 2.5cm
1/2 teaspoon fresh root ginger finely minced
50 gm button mushrooms, chopped
1 long chives for tying or- strips of; raffia
4 tablespoon light soy sauce
3 tablespoon lime juice
2 tablespoon water
1 teaspoon fine shreds of lime rind
1 teaspoon root ginger
250 gm short grain rice
900 ml boiling water
1 lumpfish caviar to garnish
[If you do not have a bamboo steamer use a colander placed over a
saucepan and covered with a lid.]
Drain can of salmon reserving the juice. Flake the fish coarsely.
Flatten Chinese leaves. Trim away any tough stalks. Place equal
amounts of salmon onto center of each leaf. Surround with prawns,
onions, ginger and mushrooms. Roll up tucking ends in securely. Tie
up with the chives or raffia. Place in top of steamer. Mix soy sauce,
lime juice and rind.
Put rice into base of steamer with water and salmon juice. Cover with
fish rolls in steamer top and lid. Simmer for 20 minutes until most
of liquid is absorbed. Keep fish rolls warm. Drain rice of any excess
water and press into 12 small moulds. Turn onto a serving plate and
garnish. Serve with the warm fish rolls and sauce.
Ginger Salmon Steaks
1 piece fresh ginger root; peeled, (about 2 x 1/2 x
1 large green onion
1/2 bunch arugula or watercress
1 olive or salad oil
2 small salmon steaks; each about 3/4-inch thick
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 pint cherry tomatoes
6 slice white bread
ABOUT 30 MINUTES BEFORE SERVING:
Slice the ginger root and green onion into 2-inch long,
matchstick-thin, strips. Arrange the arugula on a platter. In a
10-inch skillet over medium-high heat in 1-inch of hot oil, cook the
ginger root and green onion until lightly browned. With a slotted
spoon, remove the ginger root mixture to a small bowl and set aside.
In the remaining oil in the skillet, cook the salmon steaks, turning
once, until browned and the fish flakes easily when tested with a
fork, about 10 minutes. Place the salmon steaks on top of the
arugula. Discard any remaining oil in the skillet, then stir in the
sherry, sow sauce, and 2 Tb of water, blending well and heating
through. Pour the sherry mixture over the salmon steaks and sprinkle
the ginger root mixture on top of the steaks. While the salmon steaks
are cooking, in a 3-quart saucepan, heat 2 ts of salad oil and cook
the cherry tomatoes until just heated through. Cut 1 heart shape out
of each slice of bread and toast the hearts. (Save the trimmings for
bread crumbs to be used another day.) Serve the Salmon Steaks with
the toasted hearts and cooked cherry tomatoes.
EACH SERVING CONTAINS:
CALORIES: ABOUT 590 FAT: 26 GRAMS
: CHOLESTEROL: 99 MG. SODIUM: 1040 MG.
Ginger Sauce For Steamed Crab
1 live dungeness crab
1/2 cup chopped fresh ginger
1/2 cup mild vinegar
1/3 cup light soy sauce
1/3 cup sugar, or to taste
Now that it's crab season, try this Eastern Chinese dipping sauce,
loaded with fresh ginger and vinegar.
Put the live crab in a steamer over rapidly boiling water; cover and
steam for 15 minutes.
Meanwhile, mix the remaining ingredients thoroughly until the sugar
dissolves.
Divide sauce among 2 to 4 dip bowls, depending on the number of
diners. Serve with the steamed crab.
NOTE: Chopped fresh coriander may be added, if desired.
By Bruce Cost, San Francisco Chronicle, 11/16/88.
Posted by Stephen Ceideberg; November 2 1992.
Gingered Flounder In Parchment
3 tablespoon soy sauce,reduced-sodium
2 tablespoon olive oil
1 garlic clove,finely chopped
1 tablespoon grated fresh ginger
1 1/4 lb flounder fillets
3 oz snow peas,trimmed
1 small sweet red pepper
1 carrot,med,cut/thin strips
1/3 cup green onion,chopped
1. Combine soy, oil, garlic, ginger and fish in bowl. Marinate 10
minutes.#
2. Cut four 20" lengths of parchment paper or aluminum foil; fold
each in half. Starting at folded side, cut out half a heart shape.
Open hearts on flat surface. Spread 1/4 of the vegetables on one side
of each heart. Place a fish fillet on top of each; spoon any
remaining marinade over fillets. Fold paper over; seal by double
pleating edges all around. Place packets on large baking sheet.#
3. Bake in preheated 375'F. oven for 15-20 minutes or until fish
flakes easily with fork; carefully open one packet to test. If using
foil packets, check fish after 12 minutes. Open packets; serve.
Ginger-Lime Swordfish Steaks **
----PATTI VDRJ67A----
1 1/2 lb swordfish steaks' 1 thick
1/4 cup lime juice
2 tablespoon olive oil
1 teaspoon fresh ginger; finely chopped
1/4 teaspoon salt
1 dash cayenne pepper
1 garlic clove; crushed
1 lime; cut in wedges
Cut large fish steaks into pieces. Mix remaining ingredients in
shallow glass dish. Place fish in dish; turn to coat with marinade.
Cover and refrigerate at least 1 hour. Remove fish from marinade.
Cover and grill about 4" from medium coals, 15-20 minutes, brushing
2-3 times with reserved marinade and turning once, until fish flakes
with fork. Serve with lime wedges if desired.
Glazed Grilled Trout
6 trout (8 to 10 oz. each) - dressed
1/2 cup teriyaki baste & glaze - (kikkoman)
4 teaspoon fresh lime juice
1 tablespoon finely chopped dill weed - (fresh)
1 non-stick cooking spray
3 limes; cut into wedges
Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch
apart. Combine next 3 ingredients; brush trout, including cavities,
thoroughly with mixture. Let stand 30 minutes. Coat grill rack with
cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout
on rack 5 minutes on each side, or until fish flakes easily with
fork. Brush occasionally with baste & glaze mixture; serve with lime
wedges. (Or, broil trout on rack of broiler pan 5 minutes on each
side, brushing occasionally with baste & glaze mixture.)
Glazed Sea Bass W/Black Sesame Seeds
3 oz sea bass fillet, skin on
1 tablespoon peanut oil
1 basting sauce:
1/2 cup soya sauce
1/4 cup sake
1/2 cup mirin
1/2 cup sugar
1 black sesame seeds & green
1 onion pancakes:
1/2 cup flour
1/2 cup milk
1 whole egg
2 tablespoon green onions, chopped fine
2 teaspoon black sesame seeds
1 garnish:
2 lettuce leaves
3 asparagus spears, blanched
1/2 carrots, julienne finely
1/2 daikon, julienne finely
Black Sesame Seeds and Green Onion Pancakes: Mix flour, egg and milk
until all lumps are gone. Fold in black sesame seeds and chopped
green onions. Let rest for half an hour before cooking. Prepare
little crepes on an oiled crepe pan.
Basting Sauce: Mix well until sugar is dissolved. Use to baste sea
bass while cooking.
Sea Bass: Heat peanut oil, sear sea bass on both sides. Discard oil,
return to stove, cook on moderate heat, basting constantly with sauce
until fish is evenly glazed. Serve fish with crepes and garnish with
lettuce leaf, cooked asparagus, carrots and Daikon julienne.
Goanese Curried Fish
1 lb fish fillets
1 pinch salt
3 tablespoon vinegar
1 pinch saffron
1/2 teaspoon peppercorns
1 teaspoon dry mustard
1/4 cup ghee or 3 tb of vegetable oil
1 large onion, thinly sliced
2 large garlic cloves, crushed
2 medium red chili peppers, finely chopped
Put the fish in an open pan, add salt and vinegar. Cook the saffron,
peppercorns and mustard in the heated ghee or oil until well mixed.
Pour this spice mixture over the fish in vinegar and cook gently for
15 minutes. Add the onion, garlic and chilies with about 60 dl of
water. Cover and cook, slowly, for 25 minutes.
Golden Haddock Pie
1 lb smoked haddock fillet
12 oz bulb fennel
1 oz butter
1 oz plain flour
1/2 pint milk
1 salt and pepper
1 bay leaf
----TOPPING----
1 1/2 lb floury potatoes, peeled
8 oz carrots, peeled
5 oz red leicester cheese, grated
1 medium egg white
Remove the skin from the smoked haddock and cut into bite-sized
pieces. Trim and thinly slice or shred the fennel.
Melt the butter in a pan and add the fennel, cook for 5 minutes to
soften. Stir in the flour then gradually add the milk, stirring until
you have a smooth sauce. Remove from the heat and stir in the fish,
seasoning and add bayleaf.
Spoon into a 1.1 litre (2 pint) ovenproof pie dish and set aside
whilst preparing the topping.
Set oven to 200C/400F/Gas Mark 6.
Bring a pan of lightly salted water to the boil, cut the potato into
small chunks and slice the carrots. Cook until tender then drain and
mash until smooth.
Stir in half of the cheese. Whip the egg white until stiff and fold
into the potato mixture.
Spoon or pipe over the fish mixture and sprinkle with remaining grated
cheese.
Bake for 30 to 35 minutes, until topping is golden and bubbling.
Gorton's New England Clam Chowder
2 can gorton's clams
1 cup pared diced potatoes
2 tablespoon butter
1/4 cup chopped onion
2 cup milk salt and pepper to taste cooki; ng sherry (opt
Drain clams. Cook onion in butter. Add potatoes and clam juice and
cook until tender. Add clams and milk. Heat and season. Do not boil.
Yield: 4 servings.
Grand Hotel Pasta & Fish
1/4 cup olive oil
1 garlic clove; sliced
1/2 lb flounder fillets - cut in 1/2 strip; s
2 tablespoon flat leaf parsley; chopped
2 tablespoon fresh basil; chopped
1/4 cup white wine
4 plum tomatoes; halved - seeded, in 1/2 s
1 salt and pepper; to taste
1/2 lb spinach spaghetti
In a large skillet, heat oil over medium heat. Add the garlic; cook 2
minutes or until garlic is lightly golden.
Add flounder, parsley and basil. Cook for 2 minutes, stirring gently.
Add wine and tomatoes. Simmer 4 minutes to cook the fish and
tomatoes. Season with salt and pepper. Keep warm over low heat.
Cook spaghetti according to package directions. Drain; toss with
sauce.
Greek Kataifi Fish
4 fish fillets (snapper, trout
1 . catfish or tilapia)
1 pkg sour cream (8oz) *or*
1 pkg yogurt, plain (8oz) *or*
1 cup buttermilk
1 tablespoon greek seasoning (cavender's)
3 drop red pepper sauce
1/3 pkg kataifi (16oz pkg) (shredded
1 . phyllo dough)
3 tablespoon canola oil
Rinse fish fillets and pat dry. Combine sour cream, yogurt or
buttermilk, Greek seasoning and red pepper sauce. Stir well to
combine. Coat fish on all sides with sour cream mixture and set aside
to marinate for 10 minutes.
Kataifi must be thawed enough to separate. Pull off about a third of
the shreds and tear into small pieces. Arrange broken kataiff in an
even layer on a plate.
After fish has marinated, dip each fillet into kataifi shreds on all
sides. Pat on to adhere and form an even coating. Set aside. Repeat
with each fillet.
Heat a skillet over medium heat and add about 1 1/2 to 2 tablespoons
oil. Cook fillets, 2 at at time, until golden on one side. Carefully
turn and cook until golden and fish is cooked through. Repeat with
remaining fillets, adding remaining oil if needed. Allow about 3
minutes cooking time for 1/4-inch thick fillets.
To eliminate most added fat, bake the fish in an oven preheated to
375oF. Place coated fish fillets on a baking sheet sprayed with
nonstick spray. Lightly spray tops of fillets and place in oven for
about 5 minutes or until fish turns white and edges of kataiff turn
golden.
Makes 4 servings.
Nutritional analysis: per serving: 333 calories, 9g fat, 390mg
sodium, 40mg cholesterol, 24% of calories from fat.
Grilled Shark To Die For
0.50 cup soy sauce
2.00 tablespoon lemon juice
6.00 swordfish or salmon steaks
0.25 cup chopped fresh parsley
6.00 shark steaks, or
0.25 cup catsup
2.00 cloves garlic, minced
0.50 cup orange juice
0.33 tablespoon ground pepper
Combine soy sauce, orange juice, catsup, chopped parsley,
lemon juice,
pepper, and minced garlic. Add fish; cover and marinate
in
refrigerator for 2 hours.# Remove fish from marinade,
reserving
marinade. Grill fish over hot coals 6 minutes on each
side or until
fish flakes easily when tested with a fork, basting
frequently with
marinade.
Grilled Spiced Fish
4 oz sole, skinned
1 salt and pepper to taste
2/3 cup plain yogurt
2 teaspoon garam masala
1 teaspoon ground coriander
2 garlic cloves, crushed
1/2 teaspoon chile powder
1 tablespoon lemon juice
1 lemon wedges for garnish
Rinse fish, pat dry with paper towels and place in a shallow non-metal
dish. Sprinkle with salt and pepper.
Mix together yogurt, coriander, chile powder, garlic, and lemon
juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow
fish to absorb flavors.
Preheat broiler. Transfer fish to a broiler rack; cook about 8
minutes, until fish just begins to flake, basting with cooking juices
and turning over halfway through cooking. Serve hot, garnished with
lemon wedges.
Grilled Swordfish On Herbed Couscous W/Vegeta
1 vegetable minestrone:
1 tablespoon olive oil
1 clove garlic, pressed or
1 minced
2 cup finely diced vegetables
1 (such as yellow squash,
1 zucchini, onion, red bell
1 pepper)
1 1/2 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 leaves
1 11.5 oz can v-8 juice
1/4 cup fat-free chicken stock
1/4 teaspoon white pepper
1 herbed couscous:
1 1/2 cup fat-free chicken stock
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh rosemary
1 leaves
1 teaspoon olive oil
1 cup couscous
1 swordfish:
1 1/2 lb fresh swordfish (4 6-oz
1 pieces)
1 sprigs of fresh thyme or
1 rosemary, for garnish (opt.)
To make the vegetable minestrone, heat the oil in a large saucepan
over medium heat. Add the garlic and cook just until it starts to
sizzle; do not brown. Add the herbs, juice, stock and peper and bring
to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.
To make the couscous, combine the stock, pepper, herbs and oil in a
small saucepan and bring to a boil. Add the couscous, mix well and
remove from the heat. Cover tightly and allow to stand for at least 5
minutes, or until all of the liquid has been absorbed. Set aside.
Wash the swordfish and pat it dry. Rub the surface with a little
olive oil and sprinkle with salt, freshly ground black pepper and
herbs, if desired. Cook over a charcoal grill or under a broiler just
until it turns from translucent to opaque, about 3 to 4 minutes per
side. Do not overcook or the fish will become tough.
To serve, place a rounded 1/2 cup of couscous on each of 4 plates and
top with a piece of grilled swordfish. Spoon the minestrone around
each serving, dividing it equally. Garnish each serving with a sprig
of fresh thyme or rosemary, if desired.
Grilled Swordfish With Citrus Salsa
1 2 6 ounce swordfish steaks
1 ts Creole spice
3 6 inch corn tortillas,-cut
: -into 1" thick strips
: Salt and pepper
1/4 c orange sections, -- zested
: before cut
2 TB lemon sections, -- zested
: before cut
2 TB lime sections, -- zested
: before cut
1 TB shallots -- minced
1 TB olive oil
1 ts honey
1 TB cilantro -- chopped
Preheat the grill and the fryer. Season the fish with the spice.
Place on the grill. Fry the tortilla strips in the fryer for 3
minutes, drain and season with salt and pepper. (You want the strips
to be sort of crumbled up as they fry, they will be the nest for the
fish to sit on.) In a small bowl, combine the sections, shallots,
zest, olive oil, honey, and cilantro. Season with salt and pepper.
Remove the fish from the grill. Set up a nest with the tortilla
strips and place the fish on top. Top with the salsa.
Recipe By : ESSENCE OF EMERIL SHOW
Date: 09/26/96
Grilled Swordfish With Orange~ Onion & Toma
1 cup orange juice
1/2 cup red wine vinegar
2 tablespoon brown sugar, packed
2 medium oranges, peeled, seeded and; cut into 1/4
1 large tomato, cored, seeded and cut; iinto 1/4 dice
3 tablespoon finely chopped red onion
1 tablespoon chopped ciilantro
2 lb swordfish, about 3/4 thick cut into; 4 equal pieces
While grill is heating, combine orange juice, vinegar and brown
sugar in a large saucepan. Cook mixture, uncovered at a low boil
until reduced to about 1/2 cup., about 20 minutes. Stir often as
miixture cooks, to prevent scorching.
Meanwhile combine oranges, tomato and onion in a colander or
strainer and drain well. Transfer to a bowl, add cilantro and gently
stir in all but 2 tablespoons hot orange juice syrup. Set aside.
When ready to grill, rinse fish and pat dry. Brush both sides of
the fish with the remaining orange juice mixture. Place fish on oiled
grill over hot coals and cook, turning once, until fish is opaque in
the center, 6-7 miinutes total.
Remove from grill, transfer to serving platter and spoon relish
over top.
Grilled Swordfish With Tomato Olive Vinaigret
1 2 cloves garlic, -- minced
: juice of 1 lemon
1/3 c olive oil
: Salt and pepper
2 6 ounce swordfish steaks
1 c diced tomatoes
1/4 c chopped sun-dried tomatoes
1/4 c pitted and chopped black
: olives
1/4 c chopped red onion
1/4 c chopped mixed herbs -- (i.e.
: basil, thyme, parsley, etc.
3 c mixed greens
: Garnish: lemon wedges
In a food processor or blender combine garlic, lemon juice, olive oil
and salt and pepper. Drizzle 2 tablespoons of the dressing over the
swordfish steaks and coat both sides. Set aside for 10 minutes.
In a bowl combine olives, tomatoes, red onion, herbs and half of the
remaining dressing and toss to coat. Heat a cast iron grill pan over
medium high heat. Grill swordfish, depending on thickness, for 3-4
minutes per side.
In another bowl toss the mixed greens with the remaining dressing.
Transfer greens to a decorative plate and top with grilled swordfish
and tomato mixture. Garnish with lemon wedges.
Yield: 2 servings
Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1219
Date: Sun, 20 Oct 1996 18:10:14
~0400
Grilled Trout
2 small whole fish (about 1 lb.
1 each), cleaned
1 salt
1 freshly ground pepper
1 to taste
1 lemon
12 sprigs thyme
Prepare hot coals for grilling.
Cut 3 crosswise diagonal slits, about 1/2 inch deep and 2 inches
apart, in each side of fish; don't cut down to bone.
Sprinkle the fish lightly with salt and pepper, and rub it into the
slits.
Thinly slice the lemon; place 1 slice and 1 sprig of thyme in each
slit.
Wrap each fish in aluminum foil.
Grill the fish over high heat turning once, until the flesh flakes
easily when tested with a fork, about 10 minutes. Serve immediately.
Grilled Tuna Cheddar & Onion Sandwiches
1 onion,large,thinly sliced
1 garlic clove,minced/pressed
1/2 cup chicken broth
2 can albacore tuna*
1/2 cup celery,minced
2 tablespoon mayonnaise
8 dark rye bread slices
1/4 lb cheddar cheese,sharp**
* - water-packed, drained#
** - thinly sliced#
====================================================
===
============== ===#
1. In a 10-12" nonstick frying pan, combine onion, garlic, and half
the broth. Bring to a boil over high heat; stir often until liquid
evaporates and browned bit stick in pan.#
2. Add half the remaining broth; stir to scrape browned bits free,
then boil again until liquid evaporates and browned bits form. Repeat
step with remaining broth, cooking until liquid evaporates. Set onion
mixture aside.#
3. In a bowl, mix together tuna, celery, and mayonnaise. Top 4 slices
bread equally with tuna mixture, onion mixture, cheese, and remaining
bread.#
4. Wipe the pan clean. Place over medium heat and add 2 sandwiches.
(If you have another nonstick frying pan, toast all the sandwiches at
once.) Cook until sandwiches are toasted on the bottom, about 4
minutes. Turn over and toast tops, about 4 minutes more.
Grilled Tuna Fish With Avocado & Tomato Salsa
10 cherry tomatoes
1 red pepper
1 green chilli (or to taste)
1 ripe, firm avocado
1 olive oil
1 salt and pepper
4 tuna steaks, cut from the belly
2 tablespoon chopped chives
1 tablespoon coriander leaves
2 lemons or limes
Roughly chop the tomatoes, pepper and chilli and place in a bowl. Cut
the avocado in half and, with your hand wrapped in a tea towel for
protection, hold the half with the stone in it. Lightly tap the stone
with a sharp knife so that the blade lodges in the stone. Twist the
knife and the stone should come away easily. Slice the flesh from
both halves into chunks and add to the chopped ingredients. Pour over
a generous amount of olive oil, season with salt and pepper and set
aside.
Grill the tuna steaks for two minutes on each side, or longer if you
don't want them too underdone. Remember that the fish will continue
cooking a little even when you remove it from the heat. Season with
salt and pepper on both sides and allow to rest in a warm oven.
To serve, divide the salsa equally on four plates, place the tuna
steaks on top, sprinkle with the chives and coriander and serve with
half a lemon or lime.
Grilled Tuna With Spiced Butter
4 each tuna steaks (fillets) approximately; 8 oz each
1 cup unsalted butter
2 tablespoon minced cilantro
1 teaspoon jalapeno or serrano chili peppers,; finely minced
2 teaspoon garlic, finely minced
1 teaspoon ginger, finely minced or ginger pow; der
Place softened butter in mixing bowl and beat till fluffy. Blend in
the cilantro, chili, garlic, and ginger. Spoon dollops of butter
mixture onto waxed paper and refrigerate ahead of time for readied
individual servings. Refrigerate.
Place fish on rack 3 inches from mesquite coals. Grill fish about 4
to 5 minutes on each side. Place dollops of spiced butter on the
finished fillet, or warm the spiced butter and spoon over the cooked
steaks.
Grilled Tuna With Teriyaki Fruit Sauce
1/4 cup soy sauce
1/4 cup sugar
1/3 cup saki or dry sherry
3 slice fresh ginger root or
1/4 teaspoon ground ginger
1 lb tuna fillets or steaks; 3/4-1 thick
1 olive or salad oil
1 papaya
2 teaspoon crystallized ginger; finely chopped
1 green bell pepper; julienned
Recipe by: Jo Merrill, Sunset All-Time Favorite Recipes
In a 2-quart saucepan, combine soy sauce, sugar, sake and fresh
ginger slices. Bring to a boil, stirring until sugar is dissolved,
then boil until reduced to 1/3 cup. Discard ginger slices and keep
sauce warm. Rinse fish (which has been cut into 4 equal portions),
pat dry and brush lightly with oil. Place fish on grill about 6
inches above a solid bed of hot coals. Cook, turning once, just until
browned on outside but still pale pink in center; cut to test (3-4
minutes). To serve, place each piece of fish on a plate. Arrange 3
papaya slices each piece of fish; then top each serving equally with
soy-ginger sauce and candied ginger. Garnish with julienned bell
peppers.
Grilled Wasabi-Crusted Tuna
1 lb tuna steaks
2 tablespoon wasabi powder
2 tablespoon fresh lemon juice
Have fish seller cut tuna steaks in 3/4" thickness. If desired,
swordfish or shark may be substituted for tuna.
Mix wasabi powder and lemon juice together to a thin paste
consistency, adding more or less of each ingredient until desired
thickness is reached. Let stand ten minutes for flavors to develop.
Marinate tuna briefly in wasabi mix, 10 to 15 minutes, turning to
coat. Wasabi should remain on steaks.
Grill steaks 3 to 4 minutes per side, allowing the grill-grate to sear
each side. Tuna is done when it barely loses its translucency in the
center.
Serve immediately, with a seasoned rice pilaf and a tossed salad.
Wasabi powder is found in small cans in most Oriental grocery markets,
although it can now be found in many of the larger supermarkets with a
gourmet foods section. Wasabi is referred to as "Japanese
horseradish", although this is something of a misnomer since strictly
speaking the root from which the powder is ground is not a
horseradish. The powder is spicy hot, but not a long-burning heat.
Most of the heat will be lost in the marinating/grilling process,
leaving a wonderful crusted essence to flavor the tuna.
Gulf-Style Creole Fish
2 tablespoon butter or margarine
1/2 cup green bell pepper,chopped
1/4 cup onion,finely chopped
1 lb turbot or other white fish
1 can tomatoes,stewed(14.5oz)
1 can tomato paste(6oz)
1/2 cup sliced mushrooms
1 1/2 teaspoon creole seasoning blend
1 can clams,minced,drained(6.5oz)
1 hot cooked rice
1 lemon wedges
1. Melt butter in a large skillet over medium heat; add bell pepper
and onion and cook 6 to 8 minutes or until tender, stirring
occasionally.
2. Add fish and cook 5 minutes or until fish is opaque, stirring
occasionally.
3. Stir in tomatoes, tomato paste, mushrooms and seasoning.
4. Bring to a boil, reduce heat and simmer 10 to 15 minutes or until
slightly thickened.
5. Stir in minced clams and cook, uncovered, 2 minutes until
thoroughly heated, stirring occasionally.
6. Serve with rice, garnished with lemon wedges.
Haddock Chowder
3 1/2 lb haddock
1/3 lb salt pork
2 medium onions, chopped
2 cup pared, diced potatoes
1 quart whole milk
1 can evaporated milk
HADDOCK CHOWDER From America:
Have the haddock cleaned and cut up to boil. Barely cover with salted
water and cook until the fish comes off the bones. Don't cook until
the flesh is soft and mushy. Set aside to cool.
While fish is cooling, cut the pork into 1/4" cubes and fry until
crisp in a large heavy kettle. Drain the cubes on paper towels and
pour off all but 4 tbls of the fat. In this fat, cook the chopped
onions over low heat until trnasparent. Add the potatoes and enough
of the fish liquor to cover them. Simmer gently until potatoes are
cooked.
Pick the fish flakes from the bones, adding to the chowder mixture
when the potatoes are done. Add quart of milk and evaporated milk.
Set aside until serving time.
It imporves the flavor of the chowder greatly to let it stand for
several hours before serving. Be sure it is piping hot when bringing
it to the table.
Biscuits and pickles always go with a good chowder.
Haddock Duglere
1 1/2 lb haddock fillets, skinned
1 oz butter
1 oz oil
2 oz flour
1 large beefsteak tomato
5 fl oz double cream
1 salt and pepper
In a large non-stick frying pan, melt the butter in the oil until it
stops sizzling. Coat fish lightly in flour and fry gently for 4
minutes each side. Peel tomato by covering it with boiling water for
30 seconds. The skin should slip off - mind your fingers, though! cut
tomato in half, scoop out seeds and cut flesh into half-inch strips.
Put these into pan with fish and cook gently for 1 minute. Take fish
out and put it on to to warm plates. Pour cream into pan and bring it
to boil - double cream won't curdle - stirring so it picks up all the
lovely fish and tomato bits. Season, then pour the sauce over the
fish. Mashed potatoes are perfect with it.
Hamaguri Sakami (Sake Seasoned Clams)
12 littleneck clams or cockles
3 tablespoon sake
6 thin slices of lemon
1 1/2 pint boiling water
1 pinch msg
PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow
halves, scrub the deep halves. Drop the shells into boiling water, boil
for2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the
Sake to boil over high heat. Sprinkle MSG, then drop in the clams, stir
gently,and cover. Cook over moderately high heat for 3-4 minutes, then
remove theclams and place in the shell. Garnish each clam with a slice of
lemon. Serve at room temperature.
Hamaguri Shigure-Ni (Sweet Cooked Clams)
3 tablespoon sake
24 small clams or cockels
1 1/2 oz sugar
2 1/2 tablespoon soya sauce
TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir
together. Bring to boil over high heat and cook for 3 minutes, uncovered.
Stir in the Soya sauce and cook briskly for another minute. Remove from
heat and set aside.
Boil the remaining liquid for 10 minutes until it becomes syrupy. Add
clams and stir them gently in the sauce over hight heat for 1 minute. TO
SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool.
*NOTE: Tiny Shrimp, mussels, or bits of fresh tunny fish may be
sustitutedfor the clams and cockles.
Hamburger Fischsalat (Hamburg-Style Fish Salad)
1 tablespoon butter
1 lb white fish fillets; *
1/2 cup ; hot water
4 each eggs; large, hard cooked
2 each pickles; dill
1 tablespoon capers
----SAUCE----
2 tablespoon mayonnaise
2 tablespoon sour cream
2 teaspoon lemon juice
1 teaspoon mustard; dijon-style
1/2 teaspoon salt
1/4 teaspoon pepper; white
----GARNISH----
1 each egg; large, hard cooked
4 each beets; canned, slices
* Fillets may be fresh or frozen. They can include cod, turbot, or
++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++++++
Melt butter in a frypan. Place fish in frypan and pour hot water over
fish. Bring to a boil, cover, lower heat and simmer gently for 10
minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain
fish, cool and cut into cubes. Prepare salad sauce by blending
mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a
separate bowl gently mix fish cubes, egg and pickle slices and capers.
Arrange fish mixture in individual dishes and spoon salad sauce over tops.
Chill for 30 minutes. To garnish, cut remaining egg into eight pieces
and chop beet slices. Arrange garnish on each serving. Serve
immediately.
Hamburg-Style Fish Salad
1 tablespoon butter
1 lb white fish fillets; *
1/2 cup ; hot water
4 each eggs; large, hard cooked
2 each pickles; dill
----Capers sauce----
2 tablespoon mayonnaise
2 tablespoon sour cream
2 teaspoon lemon juice
1 teaspoon mustard; dijon-style
1/2 teaspoon salt
1/4 teaspoon pepper; white ---------garnish---
1 each egg; large, hard cooked
4 each beets; canned, slices
* Fillets may be fresh or frozen. They can include
cod, turbot, or
++++++++++++++++++++++++++++++++++++++++++++++++++++
+++
++++++++++++++ ++++ Melt butter in a frypan. Place
fish in frypan and pour hot water over fish. Bring to
a boil, cover, lower heat and simmer gently for 10
minutes. Meanwhile slice the 4 hard cooked eggs and
the pickles. Drain fish, cool and cut into cubes.
Prepare salad sauce by blending mayonnaise, sour
cream, lemon juice, mustard, salt, and pepper. In a
separate bowl gently mix fish cubes, egg and pickle
slices and capers. Arrange fish mixture in individual
dishes and spoon salad sauce over tops. Chill for 30
minutes. To garnish, cut remaining egg into eight
pieces and chop beet slices. Arrange garnish on each
serving. Serve immediately.
Hawaiian Fish Cooking Basics
1 (no ingredients)
FISH: Select 1 1/2 to 2 pounds of 3/4" thick pieces AHI, HEBI, MAHI
MAHI, ONO, OPAH, SWORDFISH, or TOMBO. (Fish may have dark-colored
sections that are stronger flavored than lighter flesh.) Cut off and
discard any skin. Rinse fish, pat dry, and cut into pieces as recipes
direct. Rub fish all over with 1 tablespoon olive oil.#
#
TO GRILL: Place oiled fish on a greased grill 4-6" above a solid bed
of hot coals (you can hold your hand at grill level only 2-3
seconds). Cook fish, turning once or twice, until done to your liking
(cut to test). For rare (still the raw color in center), allow about
3 minutes total. To cook evenly (center slightly translucent), allow
5-6 minutes total.#
#
TO SAUTE: Place a 10-12" nonstick frying pan over high heat. When pan
is hot, add 1 teaspoon salad oil and oiled fish. (For 2 pounds fish,
cook half at a time.) Turn once or twice to brown and cook to your
liking (cut to test); drippings may scorch and smoke. For rare (still
the raw color in center), allow about 3 minutes total. To cook evenly
(center slightly translucent), allow 5-6 minutes total.
Hawaiian Fish With Thai Banana Salsa
2 lb hawaiian fish*
1/4 cup coarsely chopped cilantro
1 fresh cilantro sprigs
1 salt
----THAI BANANA SALSA----
1 large firm-ripe banana
1 teaspoon oriental sesame oil
1/2 cup chopped golden raisins
2 tablespoon chopped fresh cilantro
1 teaspoon grated lemon peel
1 teaspoon japanese chili spice
* - cut into 6 equal portions (see cooking basics)#
====================================================
===
============== ===#
Pat fish with chopped cilantro and saute (see cooking basics). Set
fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and
salt to taste.#
#
*** THAI BANANA SALSA ***#
1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan
over high heat, brown banana well in sesame oil, about 8 minutes.#
2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese
chili spice.
Hearty Tuna Noodle Casserole
2 can (6 1/2oz each) chunk-style
1 tuna
6 oz (3 cups) uncooked egg
1 noodles
1/2 cup chopped celery
1/3 cup sliced green onions
1/2 cup (to 2/3c) dairy sour cream
2 teaspoon mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme leaves
1/4 teaspoon (to 1/2t) salt
1 small zucchini, scrubbed
1 sliced
1 cup shredded monterey jack
1 cheese
1 medium tomato -- chopped
Preparation: Drain and flake the tuna. Set aside. Cook noodles
according to package directions. Drain and rinse in hot water.
Combine noodles with tuna, celery and green onions. Blend in the sour
cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture
into a buttered 2-quart casserole. Top with half the zucchini. Repeat
layers. Top with the cheese. Bake at 350F for 30 minutes or until hot
and bubbly. Sprinkle with the chopped tomato.
Tips: You may substitute canned, drained and flaked salmon for the
tuna. You may wish to add some chopped fresh parsley, dill, basil or
chives to the casserole.
Henderson Boiled Crawfish
25 lb crawfish, live
2 each salt, ice cream, boxes
3 gal water
2 cup red pepper
1/2 each black pepper, stirring spoon
6 each lemons, halved
6 each onions, large, cut in 8ths
1 potatoes and corn, preboiled
Add pepper and salt to water and bring to a boil. Add crawfish and
bring to a second boil. Add onions, lemon, potatoes and corn, When
boil begins, cook 10 minutes, no more. Take crawfish out and do not
let soak.
Herbed Fish Fillets
1/2 cup enriched corn meal, - aunt jemima o; r quaker
1/2 teaspoon salt (optional)
1/2 teaspoon dillweed
1/2 teaspoon paprika
1/4 teaspoon pepper
1 lb cod, halibut or sole fillets (fres; h, , or frozen & thaw
1 egg; beaten
2 tablespoon milk
2 tablespoon margarine or butter; melted
Heat oven to 350 F. Combine corn meal and seasonings. Dip fish in
combined egg and milk. Coat with corn meal mixture. Place in
15x10-inch jelly roll pan. Drizzle with margarine. Bake 15 to 20
minutes or until golden brown. Garnish with parsley and lemon wedges,
if desired.
Nutritional Analysis per serving: * calories 150 * carbohydrates 9 g *
protein 15 g * fat 6 g * calcium 22 mg * sodium 110 mg * cholesterol
70 mg * dietary fiber 0 g
Herbed Salmon In Foil
4 each (4 oz.) salmon fillets
2 tablespoon chopped shallots divided
8 each sprigs fresh dill or basil
2 teaspoon lime juice divided
8 each fresh sorrel leaves
1/4 teaspoon pepper divided
Rinse Salmon, Pat Dry. Cut 4 (18 X12 Inch) Pieces Of Heavy
Dutyaluminum Foil. Light Coat Dull Side Of Each Foil Square With
Cooking Spray. Center A Dill Sprig & A Sorrel Leaf On Lower Half Of
Foil. Top With Salmon. Place Another Dill Sprig & Sorrel Leaf On Top
Of The Fillet. Sprinkle With 1 1/2 t. Chopped Shallots, 1/2 t. Lime
Juice & A Pinch Of Pepper. Repeat Procedure With Remaining Fillets.
Fold Upper Half Of Foil Over Fillets, Meeting Bottom Edges Of Foil.
Seal Edges Together Making A 1/2 in. Fold. Fold Again. Allow Space
For Heat Circulation & Expansion. Repeat To Seal Each Side. Place
Foil Packets On A Baking Sheet Then Bake At 400 Degrees For 7 To 10
Min. Cut An "X" in Top Of Each Packet & Fold Foil Back. Spoon Salmon
& Herbs Onto Warm Plates. Fat 4.4, Chol. 40.
Herbed Trout With Sour Cream
4 4-6 oz. trout fillets; (fres
1 tablespoon chopped parsley
1/4 cup dry white wine
2 tablespoon butter
1/3 cup sour cream
1 tablespoon chopped onion
1 pinch chervil
1/4 cup soft bread crumbs; buttered
1 pinch tarragon
1 salt and pepper
Rinse fillets, pat dry with paper towels and sprinkle lightly with
salt and pepper. Grease four pieces of heavy aluminum foil. Place a
trout fillet on each.
Melt butter and saute onion 2 minutes. Add wine, parsley, chervil and
tarragon. Divide mixture evenly over each trout. Wrap tightly and
place packages on a raised rack in a greased baking pan.
Bake at 450 for 15 minutes or until fish flakes easily when tested
with a fork.
Carefully open packages and gently remove the fillets and topping,
allowing the liquid to drain away. Remove the racks, discard any
liquid remaining in the baking pan and return the fillets to the pan.
Spread 1/4 of sour cream over each trout fillet and sprinkle with
bread crumbs. Broil until lightly browned.
Serve with baked potatoes, broccoli laced with sugar and lemon and
your favorite dinner rolls.
Serves 4
Herbs & Trout
2 8-10 oz. trouts
4 tablespoon melted butter
1 lemon; sliced
1 orange; sliced
1 salt and pepper; to taste
1 basil; to taste
1 thyme; to taste
1 shallots; to taste
1 dash paprika
Brush trout with melted butter. Season with salt, pepper, basil,
thyme and shallots. Place lemon and orange slices on top in
alternating pattern. Sprinkle with paprika. Steam over clear water
for 7-10 minutes.
Serves 6.
UW Sea Grant Advisory Services
Hickory Smoked Salmon
6 4-6 oz. salmon fillets
2 teaspoon dark brown sugar
1 seafood seasoning -- to
1 taste
Spread wet hickory chips over hot coals. Place each fillet on a
greased grill or skewer and place on a raised rack. Spread sugar over
salmon and sprinkle with seafood seasoning. Cover the grill or make a
tent of aluminum foil. Cook for 20 minutes or until fish flakes
easily when tested with a fork.
Serves 6.
High Country Fried Trout - Oz
2 each trout,fresh
1/2 cup plain flour
1 cooking oil
Pour small amount of cooking oil in pan and heat. Clean trout and
roll them in flour and place in pan. Cook for approx 3 or 4 minutes
on each side. Serve when both sides are cooked.
Holiday Baked Oysters
1 ingredients:
4 cup firm white bread (italian or frenc; h, or sourdough)
1/2 cup butter
1 salt and cayenne pepper
1 pint raw oysters, well-drained
1 tablespoon lemon juice
1 small onion, grated
1/2 cup whipping cream
paprika (TIP:) This dish can be made with oysters of *any* size. While
fresh ones ARE best, thawed, frozen oysters *may* be used. If you
wish, prepare the dish and refrigerate it for several hours before
baking. Or, on the other hand, you can cut and brown the bread
cubes ahead of time. The rest can be finished in minutes, once the
bread is browned.
Remove the crusts from the bread. Cut the bread into quarter-inch
cubes; in a large skillet, melt half the butter. Add 2 cups of bread
cubes and toss over LOW HEAT until they're golden-brown. Sprinkle
the cubes lightly with salt and caynne, stirring constantly.
Brown the remaining cubes in the remaining butter. Sprinkle again
with the cayenne and the salt.
Cover the bottom of a 2-quart baking dish with 1/3 of the bread
cubes; top the bread evenly with half the oysters, sprinkle with salt
and cayenne, half the lemon juice and half the onion. Cover with 1/3
of the bread cubes and sprinkle with salt, cayenne, the rest of the
lemon juice and the onion. Pour in the cream, and top with the last
third of the bread cubes. Sprinkle with paprika to make pretty.
Bake at 325 degrees for 25 to 35 minutes and serve *immediately*.
Home Recipes: Hearty Tuna Casserole
3 cup rotini pasta
13 oz chunky tuna, drained [2x6-1/2oz ca; ns)
1/2 cup celery, chopped
2 green onions, sliced
2/3 cup light sour cream
1/2 cup light mayonnaise
2 teaspoon dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 small zucchini, thinly sliced
1 tomato, sliced
1 cup monterey jack, shredded
In large pot of boiling salted water, cook rotini for about 8 minutes
or until tender but firm; drain and rinse.
In large bowl, flake tuna; add pasta, celery and green onions. Stir
in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon
half into greased 8-cup casserole.
Layer zucchini over top. Top with remaining tuna mixture. Arrange
tomato slices over top; sprinkle with cheese.
Bake in 350F 180C oven for 30 minutes or until hot and bubbly.
Hot Crab Spread
8 oz cream cheese; at room temper
1 tablespoon milk
2 teaspoon worchestershire sauce
7 1/2 oz crabmeat; -or-
7 imitation crab
2 tablespoon green onion; chopped
Recipe by: Kathy Cox
worchestershire sauce. Blend well. Drain and flake crabmeat. Add to cheese
mixture with green onions.
Turn into greased 8 inch pie plate or small shallow baking dish. Top with
2 tablespoons toasted slivered almonds. Bake at 350 degrees for 15
minutes. Serve warm on crackers.
Humboldt Tuna Marinade
----MARINADE----
1/2 cup white wine
1/2 cup soy sauce
1/4 cup water
2 tablespoon light brown sugar
1 teaspoon onion powder
1 teaspoon crushed garlic
1/8 teaspoon hot pepper sauce
----OPTIONAL----
2 lb tuna or poultry
1 turkey bacon
Mix marinade ingredients. Marinate fish or poultry for 5-6 hours. If
your doing Tuna fillets (highly recommended), cut them in thick (1")
wheels. Wrap turkey bacon around these and secure with toothpicks.
BBQ for about 15 mins and enjoy.
This is a great recipe for chicken as well.
tsdei@cyberjunkie.com
Hunan Style Salmon Chili
----PHILLY.INQUIRER----
2 tablespoon soy sauce
1 tablespoon chinese oyster sauce
2 teaspoon oriental chili paste
2 teaspoon tomato paste
1 cup clam juice
3 tablespoon cornstarch
1/4 teaspoon sugar
1 lb salmonfilet,boned,skined
1 cubed
2 tablespoon chili powder
1/4 cup peanut oil
1/2 lemon,for juice
2 scallions,chopped
2 centiliter garlic,minced
1 inch ginger root minced
1/2 cup pumpkin seeds,toasted
4 cup hot cooked rice
----IRWIN E.SOLOMON----
In a bowl,whisk together the soy sauce,oyster sauce,chili
paste,tomato paste,clam juice,2 tsp.of the cornstarch,the sugar,and
lemon juice.Set aside..
Toss the salmon in the remaining cornstarch mixed with the chili
powder.Heat a large wok until smoking.Add the peanut oil and gently
stir fry the salmon,in 2 batches,until its surface is lightly browned
and crisp,about 2 minutes.Remove the salmon with a slotted spoon to a
strainer or colander to drai.Pour off all but a thin film of the oil.
Add the scallions,garlic and ginger root and stir fry 10
seconds.Return the salmon,add the reserved liquid and simmer until
lightly thickened.Toss in the pumpkin seeds.Serve over rice.Makes 4
servings...
Ikan Masak Asam (Fish & Green Bean Curry)
2 cup chopped onion
1 each minced garlic clove
2 teaspoon grated fresh ginger root
1/2 teaspoon dried ground chili peppers
1 teaspoon tumeric
2 teaspoon salt
1/2 cup cooked shrimp diced
4 tablespoon peanut oil
1/2 lb green beans, fresh, cut into 1 inc; h, pieces
2 cup water
4 tablespoon or 3 tbsp. lemon juice + 2 tbsp. pl; um jam
4 each filets of mackerel or shad
Pound into a paste the onions, garlic, ginger, chili peppers,
tumeric, salt and shrimp. Heat the oil in the wok. Saute the mixture
for 5 minutes and then stir in the beans. Saute 2 minutes. Blend in
the water and tamarind (or lemon juice+plum jam). Cook over low heat
for 5 minutes. Carefully place the fish filets in the sauce. Cover
and cook on Low until fish flakes with a fork. Remove immediately and
serve on a bed of rice. A good compliment to any of these curry
dishes and pretty to boot..is fresh pineapple and blueberries mixed
with some melon balls and served on a bed of ice.. Thai Ikan Masak
Asam
Imitation Crab-Pasta Salad
24 oz rotini; or shells pasta
1/2 lb imitation crab flakes; diced
1 pkg tiny frozen peas
1/2 cup sweet pickles; diced
1/2 cup celery; diced
2 bunch green onions; chopped
2 1/2 cup shredded cheddar cheese
16 oz miracle whip. light
Recipe by: smithwe@uvmain.uvsc.edu Cook pasta and drain. Put in large
bowl and let cool. Stir pasta occasionally while cooling to
separate. Season pasta with Lawry's seasoned salt to taste and stir.
Thaw peas out on a paper towel to absorb the water (can thaw in
microwave). Add all ingredients but Miracle Whip and mix well. Add
Miracle Whip and mix well. Chill. Amounts can easily be varied for
individual preferences.
Imperial Sesame Fish
2 teaspoon toasted sesame seeds
1/4 cup soy sauce
2 teaspoon distilled white vinegar
2 teaspoon minced fresh ginger root
1/2 teaspoon sugar
1/2 cup water
1 1/2 lb fresh or thawed fish fillets,
1/2 to 3/4 thick
2 teaspoon cornstarch
1 green onion and top, chopped
Measure sesame seed into blender container; cover and process about 10
seconds, or until finely ground. ADd soy sauce, vinegar, ginger and
sugar; cover and process about 15 seconds, scraping down sides once.
Remove 3 Tb. sauce mixture from blender container; combine with water
in small saucepan and set aside. Generously brush both sides of fish
with remaining sauce. Broil about 5 minutes, or until fish flakes
easily when tested with fork. Meanwhile, blend cornstarch with
mixture in saucepan. Bring to boil; cook and stir until sauce
thickens. Stir in green onion. Just before serving, spoon sauce over
cooked fish. Serve with assorted vegetables.
Serves: 4
Impossible Caesar & Crab Pie
10 oz frozen sliced asparagus, thawed and; drained
8 oz imitation crabmeat
4 oz shredded mozzarella cheese
1 cup bisquick
1/2 cup milk
1/2 cup caesar salad dressing
1 2 eggs
Heat oven to 400~. In greased 9" pie plate scatter asparagus,
crabmeat and cheese. In medium bowl stir remaining ingredients with
fork until well blended; pour into pie plate. Bake 30-35 minutes or
until knife inserted in center comes out clean. Cool 5 minutes.
Serve. HIGH ALTITUDE DIRECTIONS: Bake 35-40 minutes.
Impossible Seafood Pie
1 betty garnes
1 pkg (6 oz) frozen crabmeat
1 can (6 oz) tuna drained
1 cup shredded process sharp ameri
3 oz cream cheese, cut into 1/4
1/4 cup green onions; sliced
2 oz chopped pimento, drained, if
2 cup milk
1 cup bisquick
4 eggs
3/4 teaspoon salt
1 nutmeg; dash
Heat oven to 400 degrees. Grease pie plate,(10 x 1 1/2 inch) Mix
crabmeat, cheeses, onions and pimiento in plate. Beat remaining
ingredients til smooth, 15 seconds in blender or 1 minute with hand
beater. Pour into plate. Bake until knife inserted between center and
edge comes out clean, 35 to 40 minutes. Cool 5 minutes *1 can (6 oz)
crabmeat, drained and cartilege removed, or 1 can (4 1/2 oz) shrimp,
well rinsed and drained, can be substituted for the frozen crabmeat
and shrimp.
Impossible Tuna & Cheddar Pie
2 cup onions; chopped
1/4 cup butter
2 can tuna; 6/2 oz -drained
2 cup cheddar; shredded
3 eggs
1 1/4 cup milk
1 cup bisquick salt pepper
2 tomatoes; thinly sliced
Preheat oven to 400F. Grease pie plate 10x1 1/2". Cook onions and
butter in 10" skillet over low heat, stirring occaisionally, until
onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions
in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15
seconds in blender on High or 1 minute with hand beater. Pour into
plate. Bake till knife inserted in centre comes out clean, 25 to 30
minutes. top with tomato slices and remaining cheese is melted 3 to 5
minutes. Cool 5 minutes.
Impossible Tuna Pie
1 cup tuna; 8 oz - drained
1/3 cup celery; thinly sliced
2 cup cheese; cheddar, shredded
1/4 cup green onions; sliced, opt.
1 1/2 cup milk
4 eggs
1 cup bisquick baking mix
1/2 teaspoon lemon rind; grated
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove; crushed
Fat grams per serving: Approx. Cook Time:
:40
Preheat oven to 350F. Grease pie plate, 10x1 1/2". Layer tuna,
celery, cheese and onions in plate. Beat remaining ingredients 15
seconds in blender. Pour into pie plate. Bake till golden brown or
knife inserted in centre comes out clean (about 40 minutes). Cool 5
minutes. Serve with lemon wedges if desired.
Impossible Tuna-Tomato Pie
6 1/8 oz can tuna in water; drained
1 medium tomato; seed,chopped
1/3 cup shredded mozzarella cheese
1 tablespoon chopped fresh basil or 1 t. dried.
1 cup milk
1/2 cup bisquick
1 2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400~. In greased 9" pie plate scatter tuna, tomato,
cheese and basil. In medium bowl stir remaining ingredients with
fork until blended; pour into pie plate. Bake about 30 minutes or
until knife inserted in center comes out clean. Cool 5 minutes.
Serve. HIGH ALTITUDE DIRECTIONS: Not recommended.
Indian Broiled Fish With Many Spices
2 tablespoon lemon juice
2 tablespoon dry mustard
2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon garam masala (optional, see note)
4 swordfish or halibut steaks, 1-in; c, h thick (about 2 l
2 tablespoon melted margarine or butter
The fragrant brushing of spices called for here will add a piquant
flavor redolent of Indian cooking to fish steaks, whether swordfish
or halibut. Mix together all ingredients except fish and margarine.
Spread mixture evenly on both sides of fish. Place fish in shallow
glass or plastic dish. Cover and refrigerate at least 12 hours. Set
oven control to broil or 550F. Arrange fish on rack in broiler pan
and drizzle with melted margarine. Broil with tops about 4 inches
from heat until light brown, about 7 minutes. Turn. Drizzle with
melted margarine. Broil until fish flakes easily with fork, 5 to 7
minutes longer. NOTE: Garam masala is a blend of ground spices with
many variations. It is available in Indian markets and at some
supermarkets.
Indian Curry Paste For Seafood
6 large garlic cloves
3 stalks lemongrass
4 inch fresh gingerroot, peeled and c; hopped (about
1/2 teaspoon turmeric
1 tablespoon fresh lemon juice
1 teaspoon coarse salt
1 teaspoon vegetable oil
Use the lower 6 inches of 3 stalks of lemongrass, outer leaves
discarded and the stalks sliced
Into a food processor with the motor running drop the garlic, the
lemongrass, and the gingerroot, blending the mixture well, add the
turmeric, the lemon juice, and the salt, and blend the mixture,
adding the oil if necessary, until it forms a paste, Transfer the
paste to a jar with a tight-fitting lid.
The paste keeps, covered and chilled, for 2 weeks. Makes about 2/3
cup.
Indonesian Curried Crab
1 stephen ceideburg
2 blue crabs
6 shallots
2 stalks lemon grass
2 teaspoon tamarind
1/2 cup boiling water
1 handful coriander leaves
3 cloves garlic
1 tablespoon fresh galangal
2 to 3 birdseye chillies, seeded
4 candlenuts
1 teaspoon blachan
1 teaspoon tumeric
1 salt and pepper to taste
3 tablespoon oil
2 cup coconut milk
Cut 4 green blue swimmers into quarters with a cleaver or large
knife. With a hammer, gently crack the claws and harder sections of
shell. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2
teaspoons tamarind in half a cup of boiling water. Chop a handful of
fresh coriander leaves. In a food processor, grind together 3 cloves
garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4
candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard
dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to
taste. Heat 3 tablespoons oil in a large wok or pan, and fry the
paste until fragrant. Add shallots, lemon grass, crab pieces and 2
cups coconut milk. Simmer for quarter of an hour. Strain the tamarind
water and add half to the sauce. Taste and add more if you wish.
Ladle curvy into a serving dish and scatter the fresh coriander on
top. Serve with plain rice.
Inihaw Na Bangus (Grilled Milkfish)
1 whole bangus (about 2 lbs) or white; fish, dressed
2 slice lemon
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup tomatoes, chopped
1/4 cup onions, chopped
2 green onions, choppe
1. With sharp knife, cut along back of the fish and remove the
backbo Rub fish inside and out with lemon slices, sprinkle with salt
and pepp
2. Mix tomatoes, onions and green onions. Stuff fish with the mixtur
through its back opening. Wrap in foil and grill over live coals unti
done. (about 15 minutes on each side).
3. Serve with lemon wedges or with a lemon juice and patis (fish
sauc dip.
Preparation and cooking time: 45 minutes Serves 4
Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man
Rothstein (1/24/94)
Italian Baked Fish
1 1/2 lb flounder or sole fillets
3 tablespoon low-cal italian dressing
3 tablespoon lemon juice
3 tablespoon worchestershire sauce
1/8 teaspoon garlic powder
1 salt and pepper
Place fish in shallow baking dish. Combine remaining ingredients and
pour evenly over fish. Marinate several hours in the refrigerator,
turning the fish occasionally. Preheat oven to 350 degrees. Bake fish
uncovered for 30 minutes. Broil for 5 minutes, or until fish is
crisped. Each Serving: 154 Calories, 29g Protein, 2g Fat, 3g
Carbohydrates, 427mg Sodium, and 85mg Cholesterol. Light and Luscious.
Jeffrey's Rasta Redfish Marinade
2 oz tamarind (dried)
1/2 cup water, boiling
4 lb mangos, unripe
2 cup malt vinegar
1 cup sugar
1/2 cup raisins
1/2 cup ginger root, chopped
1 teaspoon garlic, chopped
1 teaspoon fresh hot chilies, chopped
1/2 teaspoon allspice, ground
2 tablespoon salt
Place the tamarind in a bowl and pour boiling water over it. Soak for an
hour. Drain, pressing down hard with the back of a spoon before
discardingthe seeds and fibers.
Peel each mango and cut flesh away from seed. Cut into one-inch
cubes. Combine the mangos and vinegar and bring to a boil over high heat
and cook for 10 minutes.
Stir in the sugar, raisins, ginger root, garlic, chilies,
allspice and salt. Reduce heat to low and simmer uncovered for 45
minutes. Cool. Puree the mixture in a blender and it's ready for the fish.
Justin's Tuna Salad
3 each eggs, hard-boiled, chopped
2 tablespoon mayonnaise
2 tablespoon dill relish (heaping)
1 teaspoon louisiana hot sauce
2 teaspoon poupon mustard
1 each 6 1/2 oz can tuna, drained
Combine eggs and dill relish. Add the rest of the
ingredients, except tuna, and mix really well. Then
add tuna. If the mixture is dry, add some more
mayonnaise. This is fine for a sandwich.
"Sneak a little on crackers before dinner. GOOD!
L.j's Juicy Bbq Salmon.
4 lb salmon
1 lime
2 onions, sliced
1/2 cup butter
1 salt
1 pepper
Throughly clean and wash the salmon. Place salmon on heavy-duty
aluminum foil. Stuff salmon with the sliced onions, butter, salt and
pepper. Also smear butter on the outside of the salmon plus squeeze
the lime juice over as well. DO NOT REMOVE THE SKIN OF THE SALMON.
Sprinkle with more salt and pepper. Wrap the salmon tightly in the
foil so as to make as "air-tight" as possible...usually two layers of
foil. Place on the hot Bbq for 25 - 30 minutes then turn over and
bake the otherside for 15 minutes. Remove from Bbq and serve with
"new" mint potatoes and fresh peas. This is absolutely delicious!
Larry King's Swordfish With Salsa
3 carrots; grated
6 oz whole kernel corn
1/2 lb fresh string beans; chopped
1/3 lb plum tomatoes; seed, diced
1/2 small onion; diced
4 teaspoon fresh cilantro; chopped
1 juice of one lime
1 teaspoon red wine vinegar
1 garlic clove; mashed
1 fresh ground pepper to taste
3 teaspoon olive oil
4 6 oz. swordfish steaks
Preheat broiler.
SALSA: In a bowl, combine carrots, corn, string beans, tomatoes, and
onion. Add cilantro, lime juice, vinegar, garlic, and pepper. Brush
both sides of fish with oil.
FISH: Broil 5 minutes per side (or 10 minutes total per inch of
thickness). When fillets are firm in the middle, transfer to serving
dish and top with salsa.
Latticed Tuna
60 gm butter or margarine
4 tablespoon plain flour
3 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch crushed garlic
1 1/4 teaspoon curry powder
1 small onion, finely sliced
310 gm can corn kernels
1 tomato
1/2 cup frozen peas
1/2 lemon (juice of)
1 large can tuna in brine drained
6 slice bread, crusts removed
1 butter, to spread bread
1 grated tasty cheese
1 paprika
Melt butter in a large saucepan, add flour and cook for about a
minute. Gradually add the milk, stirring constantly so no lumps form.
Add seasoning, garlic curry powder and vegetables and lemon juice
over tuna. Then add tuna to mixture. Place mixture in a casserole
dish and cut the crusts of bread off the bread and butter slices
well. Cut into fingers. Lattice the bread on top of the casserole and
sprinkle well with cheese and paprika. Place under a preheated
griller or a moderate oven 180c until cheese melts. This can be made
ahead and kept in the fridge.
Leek Arugula & Clam Sauce Over Spaghettini
1 1/2 tablespoon olive oil
1 garlic clove, minced
1 large leek, white part only,
1 trimmed and chopped
2 tablespoon white wine
1 10 oz can chopped clams,
1 undrained
2 bay leaves
6 oz uncooked spaghettini
1/2 cup packed chopped arugula
1 salt
1 freshly ground white pepper
1. Heat oil in large skillet. Add garlic and leek and saute over
medium heat 5 minutes. Add wine and cook until it evaporates, about
2 minutes. Add clams with liquid and bay leaves and simmer 5 minutes.
2. Cook spaghettini in boiling salted water according to package
directions until tender, but slightly firm at center. Drain well. Add
to clam mixture in skillet and toss well. Add arugula and toss 30
seconds. Season lightly with salt and generously with pepper. Remove
bay leaves. Serve immediately.
Legal's Inaugral Fish Chowder
1/2 cup butter
3 cup diced onions
1/4 cup finely grated carrots
2 teaspoon minced garlic
1/2 cup flour
12 cup concentrated fish stock
4 lb chowder fish fillets, such as 2 lbs; . cod, 1 lb. monk
1 lb cusk
2 cup light cream
1/2 cup finely grated monterey jack cheese
salt freshly ground black pepper
Heat the butter in a large saucepan until softened, and saute the
onions, carrots and garlic in it, stirring frequently, for about 5
minutes. Remove from heat and slowly stir in the flour. Return to the
heat, and cook, stirring, for about 4 minutes. Meanwhile, begin
heating the stock in a large pot. Whisk the stock into the flour
mixture. Bring the stock to a boil, whisking constantly, then reduce
the heat, and simmer for 10 minutes.
Add the fish and simmer about 10 minutes longer. Stir in the cream
and cheese, and simmer until the cheese melts, about 5 to 8 minutes.
(You won't distinguish the cheese as such, it is incorporated in the
chowder.) Reheat the chowder slowly so the cream doesn't boil.
Makes about 3 quarts.
Posted by Al Martin. Courtesy of Fred Peters.
Lemon Grass Seafood Combination - Pad Po Taek
2 tablespoon oil
4 oz shrimp, shelled & deveined
4 oz scallops
4 oz fish fillets sliced 1/2 thick
4 oz cleaned mussels
1/4 cup green curry paste
1/4 cup coconut milk
1/4 cup fish sauce (nam pla)
1 tablespoon sugar
1/8 cup slivered bamboo shoots
1 stalk lemon grass in 1 long pieces
1/4 cup sliced green bell pepper
1/3 cup sweet basil leaves
The flavor of fresh lemon grass balances the flavor of the seafood,
serving the same purpose as the fresh lemon wedges served with
seafood in other cuisines.
Linguine Tuna Salad
7 oz linguine, broken in half
1/4 cup lemon juice
1/4 cup vegetable oil
1/4 cup chopped green onions
2 teaspoon sugar
1 teaspoon italian seasoning
1 teaspoon seasoned salt
12 1/2 oz (1 cn) tuna, drained
10 oz (1 pk) frozen green peas *
2 each med. firm toamtoes, chopped
* Thaw peas before using in this salad.
Little Parcels Of Trout
3 trout (8-9 oz ea cleaned wt)
1/2 lb courgettes
1/2 lb carrots
1/4 lb mangetout peas
2 1/2 oz butter
1/2 lemon
1 fresh mint & chives
Cut the courgettes and carrots into matchstick shapes about 1 1/2 inch
longand less than 1/4 inch wide. Steam them, and the mangetout, but only
briefly, not enough to tenderise them fully. Use kitchen paper to blot
surface moisture from the partially cooked vegetables and set aside ot
become cold.
Season the softened butter with sea salt and black pepper. Beat in 1/2
teaspoon lemon juice and 1 tablespoon or so each chopped chives and
mint. Use some of the flavoured butter to grease sheets of greaseproof or
bakewell paper.
Clean and fillet the trout, remove any little bones and cut the
flesh of each fish into four long strips. Lay three strips side by side
down the centre of each sheet of buttered greaseproof paper. Dust with
sea salt andgrind some pepper over the fish. Add a squeeze of lemon
butter. Lay the mixed vegetables on top, spreading them thinly and
seasoning with salt and pepper between layers. Dot with the rest of the
butter and, finely, add a sprig or two of mint to each parcel.
To close the parcels, first draw two sides of the
paper up over the fillingand fold into a double pleat on top. Then "hem"
the raw paper edges at thesides by turning them over twice, and secure with
staples. The parcels should be fairly baggy. Put each parcel on to an
oeuf sur le plat dish or space them out in large gratin dishes or on
baking trays. Chill until about1 1/2 hours before cooking, then bring back
to room temperature.
To cook, bake at 400 F (200 C) gas mark 6
for about 15 minutes. Let each person unwrap his or her parcel at table.
Hand round bowls of new potatoessteamed in their skins, plain undressed
watercress, and Hollandaise sauce so that everyone can help themselves.
Lomi Lomi Salmon Spread
1 8 oz pkg cream cheese
1 3 oz pkg smoked salmon, cut into sm; all pieces
1 teaspoon lemon juice
1 tablespoon chopped onion
1 tablespoon green onion top thinly slcd
1. Combine cream cheese salmon, lemon juice, and onion 2. Mix well,
sprinkle with green onions 3. Serve with crackers or melba toast Posted by
Jane Harris. MM:MK VMXV03A.
Londontown Terrace Crab Pie
2 tablespoon butter
1 cup sliced onion rings
1/2 cup celery, chopped
1 cup crabmeat
1 1/2 cup shredded cheese
1 each 9 unbaked pastry shell
3 each eggs
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup half and half
1 pinch red pepper
Sautee the onion rings and celery in butter until the onion is soft and
golden. Spoon alternate layers of crab, cheese (your choice - use sharp,
cheddar, or Swiss), and onion/celery mix into pie shell.
In bowl, beat together eggs, cream, salt and pepper. Pour into pastry
shell over other ingredients. Bake in hot oven, 400 degrees, until firm,
about 30-40 minutes. When knife point inserted into center comes out
clean, filling is set. May be decorated with tomato wedges or cherry
tomatoes. Cool slightly before cutting.
Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat.
Mrs. Harold T. Cook
Maine Fish Chowder
1/4 lb salt pork, diced
4 cup diced raw potatoes
3 med onions, peeled & sliced
2 teaspoon salt
3 lb white fleshed fish *
2 cup scalded milk
1 teaspoon butter or margarine
1/4 teaspoon pepper, or to taste
* Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
with bones in it.
Fry salt pork to render all fat in a heavy kettle and then remove. Add
potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook
over medium heat, covered, 15 minutes, until potatoes are just tender. Do
not overcook.
Meanwhile, cut fish into large chunks and put into another saucepan. Add
boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered,
until fish is fork tender, about 15 minutes. Remove from heat.
Strain and reserve liquid. Remove any bones from fish. Add fish and
strained liquid to potato-onion mixture. Pour in milk and leave on stove
long enough to heat through, about 5 minutes. Mix in butter and pepper.
Serve at once. Serves 4 to 6.
Moroccan Fish
5 garlic cloves, chopped
2 tablespoon cumin
2 tablespoon olive oil
1 tablespoon pepper flakes, dried
2 tablespoon cilantro, chopped
1 juice of 1/2 lemon
1 lb red snapper filets
Preheat oven to 350 degrees F. Mix garlic, cumin, olive oil, pepper
flakes, cilantro and lemon juice into a paste.
Put the filets in a shallow baking dish and spread this paste over them.
Cover tightly with foil. Bake at 350 degrees F. for 5 to 10 minutes (a
little longer if the filets are thick).
NOTES:
* Spicy Moroccan fish -- I got this recipe from a newspaper lying around
afriend's house. It is very spicy. It will burn your mouth off. Do not
use on unsuspecting friends, unless you're trying to get rid of them.
Yield: Makes 4 servings.
* You could substitute other types of fish.
: Difficulty: easy.
: Time: 10 minutes preparation, 10 minutes cooking.
: Precision: Approximate measurement OK.
: Evelyn C. Leeper
: AT&T Information Systems, Holmdel New Jersey, USA
: ihnp4!mtgzy!ecl
Nori-Crab Rolls
1 can .8oz ajitsuke-nori or
1 seasoned dry seaweed
1 can 7 3/4 oz crab, flaked
1 pkg 8oz, cream cheese, soft
3/4 teaspoon worchestershire sauce
1/4 teaspoon garlic salt
Combine all ingredients except ajitsuke-nori and mix well. Cut
ajitsuke-nori in half. Just before serving, spread 1 tsp of the crak
mixture on nori and roll. Slice thinly.
Open-Faced Crab Sandwich
16 oz cream cheese; 2 pks
1/2 cup ginger ale
13 oz crab; 2 cns
6 each english muffins
24 oz cheddar; md. sliced, *
12 each tomato slices
2 tablespoon onion; grated
2 tablespoon worcestershire sauce
* Slice the cheese into 12 2-oz slices.
++++++++++++++++++++++++++++++++++++++++++++++++++++
+++
++++++++++++++++++ Soften the cream cheese with the
ginger ale. Mix in the onion, Worcestershire sauce
and crab. Split the muffins in half and place 2
heaping Tbls of the crab mixture on each half. Top
with a slice of tomato and cheddar cheese. Bake at
350 degrees F. for 10 minutes or until heated through
and cheddar is melted. Serve hot.
Oriental Steamed Fish
4 white fish steaks, about 3/4 thick
1 tablespoon slivered fresh ginger root
1/4 cup orange juice
2 tablespoon soy sauce
1 1/2 teaspoon distilled white vinegar
1/2 teaspoon brown sugar
1 teaspoon sesame oil
2 green onions and tops, minced
Place fish, in single layer, on oiled rack of bamboo steamer; sprinkle
ginger evenly over fish. Set rack in large pot or wok of boiling
water (do not allow water level to reach fish). Cover and steam 8 to
10 minutes, or until fish flakes easily when tested with fork.
Meanwhile, combine orange juice, soy sauce, vinegar and brown sugar
in small saucepan; bring to boil. Remove from heat; stir in sesame
oil. Arrange fish on serving platter; sprinkle green onions over
fish and pour sauce over all.
Serves: 4
Oyster Mussel Milkbath
12 oysters; drained *
12 mussels; ** see note
3 tablespoon sweet butter
1 onion; peeled and diced
5 peppercorns; freshly ground
1/2 teaspoon salt
2 tablespoon calvert's cedar street basil
1 cup clam juice
2 cup half and half
3 tablespoon sherry
* fresh and shelled-or from jar. ** fresh and shelled-or smoked and canned and
drained.
Melt butter in a saucepan over medium high heat. Add onion and saute 5
minutes. Add peppercorns, salt and mustard and stir. Add clam juice,
bringto boiling and reduce by 1/3. Add oysters, mussels, sherry and
half-and-half and heat but do not boil. Continue to cook until
oysters begin to curl around the edges. Individual bowls of soup should
be garnished with a few fresh basil leaves.
Servings: 6
Oyster Pan Roast
2 tablespoon broth, clam or
2 tablespoon juice, clam
2 tablespoon butter
1/4 teaspoon paprika
1 pinch celery salt
1 tablespoon sauce, worcestershire
9 medium oysters, shucked with liquor
1 1/2 tablespoon chili sauce
1/2 cup half and half
1 slice toast
1 pinch paprika
In top of double boiler, place clam broth, 1 tablespoon of the
butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce
then stir gently. Add oysters and simmer just until their edges start
to curl, about 1 minute. Stir in chili sauce and half and half and
heat through.
Place a slice of toast in warm bowl, pour oyster pan roast over
toast, and float remaining tablespoon of butter on top. Sprinkle with
a pinch of paprika.
Serve immediately.
Oyster Pate
1 quart oysters (retain liquid)
1/4 teaspoon garlic powder
1 teaspoon louisiana hot sauce
1/2 teaspoon onion powder
1 tablespoon lea & perrins worcestershire
1 water (enough to cover oyste
1 salt, to taste
Cook oysters in their own juice with all above ingredients. In food
processor, put olives (stuffed with pimentos), oysters (drained), bacon
(and a little bacon drippings), shake of garlic and onion powders, shake
ofchili powder, and sweet relish. Pulverize well in food processor. Chill
and serve on crackers.
Justin Wilson's "Gourmet and Gourmand Cookbook"
Oysters Annapolis
24 oysters, shucked; w/1 shell
1/3 cup mayonnaise
3 teaspoon worcestershire sauce
2 egg yolks
1 salt
1/2 cup green bell pepper, cored; se
1 pepper; ground
12 oz crabmeat; well picked over
1 cl garlic; chopped
3 tablespoon cracker crumbs
1 teaspoon dry mustard
Recipe by: Joel Ehrlich
degrees. Cut the oysters into several pieces. Place in the half shells on
abaking sheet. Combine the remaining ingredients in a small bowl. Toss
gently. Pile the mixture on top of the oysters. Bake for 20 to 25 minutes.
Serve hot
Oysters Mock-A-Feller
18 gefilte fish pcs. in a jar
1/3 bunch spinach
6 shallots
3 ribs celery
1/3 bunch parsley
1/3 head of lettuce
1 stick pareve margarine,soft
1 tablespoon worscestershire sauce
1 teaspoon anchovy paste
1 dash tabasco sauce
3/4 oz 80 proof absinthe (anisette)
1/3 teaspoon salt
1/2 cup seasoned bread crumbs
Chop all greens fine and mix with margarine and half of bread crumbs.
Reserve remaining bread crumbs. Add remaining ingredients, except fish
pieces, and blend thoroughly. Drain gefilte fish, slice in half, and place
in oven-proof shell shaped ramekins. Set shells in pan of hot, coarse
kosher rock salt. Spread sauce over fish pieces and sprinkle with
remaining bread crumbs. Bake at 450- F. abt. 25 min.; then place under
broiler to brown.
Oysters Poached In White Wine
16 freshly shucked oysters
6 oz dry white wine
2 oz olive oil
2 oz fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried chervil
1 teaspoon chopped fresh parsley
1 garlic clove, crushed
Place all ingredients in nonreactive pot. Bring to a boil over moderate
heat. Remove from heat and allow to cool to room temperature. Remove
crushed garlic clove before serving.
Serves four as a first course, two as a light entree.
This elegant first course looks very attractive served in clear glass
bowlsor clear stemmed dessert dishes.
Be sure to serve fresh heated French bread with sweet butter to sop up
these wonderful juices.
Oysters Rockefeller 1
2 cup water (for steaming spinach)
2 each boxes (10 oz. each) frozen s
4 each scallions
2 each large, ribs celery
1/4 each bunch parsley
1/4 each head iceberg lettuce
1 teaspoon worcestershire sauce
2 teaspoon anchovy paste or
4 each anchovey fillets (mashed)
1/2 teaspoon salt
1/2 teaspoon tabasco sauce
1 teaspoon anise seeds
1 cup bread crumbs
Preheat oven to 400 F. Steam spinach about 5 minutes until
tender, pour in a colander, and drain thoroughly. Coarsely chip
scallion (tops incluced), celery, parsley, and lettuce. In a
blender, puree all of spinach, 2 cups at a time. Place spinach in
a bowl. Puree scallion, celery, parsley, and lettuce in blender.
Pour mixture into spinach bowl. Mix thoroughly. Stir in
Worchestershire, anchovy paste, salt Tabasco, and anise seeds to
spinach mixture. Blend mixture in blender for 2 minute on medium
speed. Pour mixture into bowl. Add bread crumbs and stir
thoroughly. Set aside or store in refrigerator. Bring to
room-temperature before using. (See part 2 for more)
Oysters Rockefeller 2
1 pint fresh, shucked oysters
24 each halved oyster shells (well-c
~----- VARIATION: 4 to 5 lb ROCK SALT
Note: FRESH, SHUCKED OYSTERS (RINSED AND DRAINED, MAKE SURE ALL
***** SHELL PARTICLES ARE REMOVED)
To cook: Oysters are best baked using oyster shells, rock salt,
and pie pans to keep oysters hot when served. If shells and salt
are not available, use a jelly roll pan.
Spread rock salt to cover the bottoms of four 6-inch pie pans.
Place 6 oyster shells in each pan on top of rock salt. Place 1
oyster in each shell. If using jelly roll pan, spread oysters
should look a little dry. Remove from oven. Immediately cover
each oyster completely with lots of sauce (about
3 tablespoons
sauce per oyster). Bake in a 400 F oven for 15 to
20 minutes
until tops are brownish.
To serve: If using pie pans, place pan salt, and oysters on
heat-proof dinner dishes and serve immediately. Eat oysters and
sauce out of shell with a fork. If not using pie pans, place 6
oysters with sauce on each hot serving dish. Yields 24 oysters.
Oysters With Roasted Garlic
2 large whole garlic cloves
1 cup butter
1/2 cup vegetable oil
32 shucked oysters with juice
2 cup heavy cream
1 salt and white pepper,taste
Separate garlic cloves and place them,unpeeled,in a small oven proof
dish.Cut the butter into pieces and place over the garlic.Add the
vegetable oil.Cover the dish with foil and bake @ 250 degrees for 2
to 3 hours or until garlic is very soft.Cool the garlic in the butter
oil mixture.When cooled,carefully peel off the skins and set aside
the peeled cloves,which will be very soft.Reserve the garlic butter
in the refrigerator.
Drain off the oysters and reserve the liquid.Combine the liquid and
the heavy cream;simmer until it reduces to 1 1/2 cups.Season with
salt and pepper.
To assemble: Preheat the oven to 425 degrees.Place 4 oysters and 2
cloves garlic in each of 8 small oven proof ramekins.Pour in enough
hot cream to cover.Bake for 15 minutes,top with a small piece of
garlic butter and serve immediately.
Pacific Clam & Corn Chowder
8 oz minced clams
1 cup clam nectar and water
3 slice bacon, chopped
1 cup chopped onion
2 cup diced raw potatoes
1 1/2 cup drained whole kernel corn
3 cup milk
2 tablespoon flour
1 tablespoon butter
1 teaspoon celery salt
1 teaspoon salt
1 dash of white pepper
1/2 cup coarse cracker crumbs (optional)
Drain clams; reserve liquid. Add water to clam liquid to make 1 cup.
Fry bacon until crisp; add onion and cook until tender. Add potatoes
and nectar-water. Cover and simmer gently until potatoes are tender;
add corn and milk. Blend flour and butter and stir into chowder.
Cook slowly until mixture thickens slightly, stirring constantly. Add
seasonings and clams; simmer five minutes. Serve hot and and top with
cracker crumbs.
Pad Phed Pladuk (Hot & Spicy Catfish).
10 1/2 oz grated coconut (unsweetened)
2 1/4 lb catfish fillet.
3 tablespoon finely sliced lemongrass.
1 tablespoon galanga, sliced thin.
1 tablespoon kaffir lime rind, sliced.
2 tablespoon cillantro roots.
2 tablespoon krachai, finely sliced.
20 fresh very hot thai chilli.
20 peppercorns
1/2 teaspoon salt.
4 onions, medium size.
8 cloves of garlics.
9 dry red chilli, remove seeds
1/2 teaspoon coliander seeds.
1/2 teaspoon cumin.
3 mace.
2 cardamom
1/2 teaspoon nutmeg.
4 kaffir lime leaves.
1. Use the grated coconut to make 1-1/4 cups of coconut milk, by
adding 1/2 cup of very hot water, and working the mixture thouroughly
and squeezing out the coconut milk. You may also substitute an
equivalent amount of canned (unsweetened) coconut milk.#
2. Cut the catfish fillet into medium size cubes (about 2" x 2").#
3. Discard seeds from the dry chilli, and soak in cold water for at
least a half hour.#
4. Separate about 1/2 cup of "cream" from the coconut milk, and heat
in a frying pan. Fry the catfish pieces in the coconut "cream" till
just cooked and put aside.#
5. Put the following ingredients in a motar: salt, peppercorns, cumin,
coriander seeds, mace, cardamon, nutmeg. Pound till well mixed into a
fine pulp. Drain the dried chilli (discarding the water) and add to
the paste in motar. Continue pounding till the chilli pieces are
mixed in. Add lemongrass, galanga, kaffir lime rind, cillantro roots,
krachai, and fresh Thai chilli. Continue pounding until it's a fine
well mixed paste. (NOTE: You may substitute with an equivalent amount
of premade Thai "Red Curry Paste"). 6. Take the above curry paste
with the remaining coconutmilk, and fry over high heat till boiling.
Lower heat to medium and continue frying, with stiring, till oil
starts to form on top of the mixture. Add the cooked fish pieces and
the coconut "cream" mixture. Lower the heat to low, and gently cook
till thouroughly heated. Adjust tastes with fish sauce and a little
sugar (just to have a very slight sweet taste). Add several kaffir
lime leaves and cooked for a little while longer.#
7. Remove to a serving platter and garnish with slices of fresh red
chilli peppers. Serve with plain boiled white rice.
Paksiw Na Isda (Fish In Vinegar Sauce)
----YIELD----
2 lb fish slices (rainbow trout, salmon; milkfish)
1/2 cup vinegar 4 clove garlic; minced
2 teaspoon ginger; sliced
1 each hot chili pepper; optional
1/4 cup water
1 salt and pepper to taste
Combine all ingredients together in a glass cooking pan or a stainless
steel pan. Bring to a boil over medium heat, then reduce heat to
medium low. Cover and simmer for 10 - 15 minutes. Transfer to a
serving dish. Serves 4.
Pan Fried Brown Trout
2 lb brown trout fillets
1 1/2 cup pancake flour
1 teaspoon salt
1 1/2 teaspoon pepper [freshly ground]
1/2 cup peanut oil
1) Cut trout fillets into 2" to 3" pieces and roll in a mixture
made with the flour salt and pepper, making sure to coat well... 2)
Place in hot peanut oil in large skillet over med. high heat and cook
for 1« to 2 min or until outside is crisp and the fish flakes
easily... 3) Serve immediately over bed of watercress, or parsley,
garnished with lemon wedges if desired...
Pan Seared Peppered Swordfish With Red Onion
1 2 (8 oz) swordfish steaks about 1 i; nch thick
: fresh ground pepper
2 TB vegetable oil
1 orange peeled and cut into
: -slices
1/2 red onion peeled and thinly
: -sliced
1/4 c cilantro leaves -- chopped
3 TB olive oil
Rub ground pepper into swordfish steaks and let sit for 5 minutes. In
a medium bowl, combine orange slices, onion, cilantro and olive oil.
Heat heavy skillet over medium high heat and add oil. Add swordfish
steaks and cook on either side until well browned about 3 minutes per
side.
Recipe By : TVFN How to Boil Water
Date: 09/26/96
Pane Basso (Tuscan Country Bread)
2 oz fresh yeast
500 ml warm water
2 lb strong white flour
("Strong white flour" is a UK term for all-purpose flour. Use bread
flour if you can get it, preferably unbleached.) Dissolve the yeast
in 150 ml of the warm water in a small bowl. Sift in enough of the
flour to make a soft dough, mixing with the hands. Cover and put in
a warm place to rise. When the yeast dough has at least doubled in
size, begin making the rest of the dough. Sift the remaining flour
onto a wood or marble surface. Make a well in the middle; pour a
little water into it and begin working the flour towards this with
your hands. When the dough has absorbed enough water to bind
together, add the yeast dough and work in. Knead for 5-10 minutes,
occasionally lifting the dough and smacking it on the table.
Continue until it no longer sticks to your hands. Sprinkle a large
bowl with water and put the dough into it. Cover with a cloth and let
rise until doubled in size (about 30 minutes). Knead again 5-10
minutes and form into two balls. Let stand another 20 minutes, and
then bake on a greased, floured baking tin until crusty (about 30
minutes) in an oven preheated to 350.
Pan-Fried Bass
4 bass, cleaned, head and
1 tails removed
1 bacon drippings
1 corn meal
1 salt and pepper
Wipe the fish with a cloth dipped in lightly salted water. Rub the
fish lightly with bacon drippings and roll in corn meal. Dust a
little salt and pepper in the cavities. Heat bacon drippings in a
cast iron fry pan. Drippings should be 1/4 - 1/2 inch deep and hot
enough to brown a 1 inch cube of bread in 2 minutes (no hotter). Cook
fish until it is browned on one side, about 4 minutes, then turn and
brown on the other side. Drain on paper towel before serving
Pan-Fried Brook Trout With Bacon
8 slices of lean bacon
4 3/4 lb. brook trout,
1 cleaned
1 cup milk
1 cup crushed triscuit cracker
1 crumbs
In a large skillet cook the bacon over moderately low heat, turning
it, until it is just crisp and transfer it to paper towels to drain.
Dip the trout in the mlk and dredge them in the crumbs, packing the
crumbs well onto all sides to form a thick coating. In the fat
remaining in the skillet saute the trout over moderate heat for 5 to
6 minutes on each side, or until they are golden brown and just flake
when tested, and serve them with the bacon, crumbled. The Best of
Gourmet, 1986 Edition, Conde Nast Books, Random House, NY.
Pan-Fried Catfish Fillets
3 tablespoon soy sauce
1 1/2 cup orange juice
3 tablespoon minced ginger; -=or=- powdered ginger
4 catfish fillets, 6-7 oz each
3 tablespoon unsalted butter
1 tablespoon grated orange rind
1 cornstarch
1/3 cup cooking oil
1 tablespoon finely chopped parsley
COMBINE SOY SAUCE, 1/2 cup orange juice and ginger in a bowl, add the
catfish, cover and place in the refrigerator for 2 hours or up to 6.
Place remaining cup of orange juice in a saucepan, place over medium
heat and cook, reducing the liquid by about 1/2. Remove from heat and
whisk in the butter. Add the rind, cover, and keep warm. Drain the
marinade and pat the fillets dry with a towel. Dust with cornstarch
and shake off excess. Heat the oil in a 10-inch skillet over medium
heat. When the oil is hot, add the catfish, 2 fillets at a time. Fry
until golden, about 3 minutes, then turn and fry until done, another
3 to 4 minutes depending on the thickness of the fillet. Drain on
paper towels and keep warm in the oven while cooking the remaining 2
fillets. To serve, dress a warm platter with the sauce, arrange
catfish on top and garnish with chopped parsley.
Pan-Fried Catfish With Pepper & Lemon
1 tablespoon lemon peel - grated
2/3 cup buttermilk
2 tablespoon butter
1 tablespoon parsley, minced
1/2 teaspoon cayenne pepper
4 catfish fillets
1 tablespoon vegetble oil
1 lemon wedges
Combine cornmeal, flour, lemon peel and cayenne in shallow dish.
Season with salt. Pour buttermilk into second shallow dish. Dip 1
fish fillet into buttermilk, then into cornmeal mixture, coating
completely. Repeat process with remaining fish. (Note from me: Let
fish stand for approximately 15 minutes before proceeding.) Melt
butter with oil in heavy large skillet over medium-high heat. Add
fish and cook until crust is golden brown and fish is cooked through,
turning once, about 4 minutes per side. Transfer fish to platter.
Sprinkle with minced parsley. Garnish with lemon wedges.
NOTE: If you let the fish sit coated for the 15 minutes that I
recommend, this dish will take 45 minutes. Believe me, let the fish
sit for the 15 minutes; it will keep the coating on the fish with no
hassle whatsoever.
Panfried Lake Trout Fillets In Tempura Batter
1 1/2 lb lake trout fillet or
4 steaks
1 teaspoon lemon zest; grated
2 tablespoon lemon juice
1/4 cup water
1 cup corn flour
1 teaspoon baking powder
1 egg white
1/2 cup vegetable oil
Cut fish fillets in half lengthwise. Combine lemon zest, lemon juice
and water. Blend in corn flour to form a smooth batter; stir in the
baking powder. Set aside for 10 minutes. Beat egg until soft peaks
form. Fold into batter. Dip fillets in batter, then allow excess to
drain. Shallow fry fish in hot oil for 2 minutes on each side or
until flesh flakes. This is also a great batter for deep fried fish
of all kinds as well.
Jim Weller
Pan-Fried Small Trout With Mushroom Sauce
18 oz trout fillets -- 3-6oz.
1 fillets
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup skim milk
1 egg -- beaten
3 tablespoon margarine
1 1/2 cup sliced mushrooms
2 tablespoon parsley -- minced
1 tablespoon lemon juice
1/2 teaspoon salt
1 3/8 teaspoon pepper
1 teaspoon hot sauce
1/2 cup dry bread crumbs
3 lemon wedges
Sprinkle each fillet with one teaspoon of lemon juice and salt. Mix
the milk with the egg, dip fish in the mixture, then coat with fine
crumbs. Sauté trout in 2 tablespoon of margarine until they are brown
on both sides and flesh flakes easily, then remove to warm plates.
Raise heat to high, add the remaining tablespoon of margarine to the
hot pan, stir in mushrooms, parsley and one tablespoon of lemon
juice, 1/2 teaspoon salt, and pepper. Spoon one third of the
mushroom mixture on top of fillets. Serve hot sauce and lemon wedges
with trout.
Recipe By : The Complete Book of American Fish and Shellfish
Cookery
Pan-Fried Trout With Sage & Almonds
1/4 cup unbleached all-purpose
1 flour
1/4 cup sliced almonds (with
1 skins), toasted
3 tablespoon dried sage leaves
1 teaspoon salt
1 freshly ground pepper
1 to taste
4 brook trout (about 1 lb.
1 each), cleaned, heads and
1 tails left on
6 tb peanut or olive oil
Place the flour, almonds, sage, salt, and pepper in a food
processor, and process until fine. Sprinkle the mixture on a plate,
and coat each trout well with it. Sprinkle the cavities of the fish
lightly with additional salt and pepper.
Divide the oil between 2 large skillets, and place over medium-high
heat. Saute the trout turning once, until golden and crisp, about 10
minutes. The New Basics Cookbook, by Julee Rosso and Sheila Lukins,
Workman Publishing Company, Inc., NY, 1989.
Panned Oysters
24 oysters
1 tablespoon wine, sherry
2 tablespoon butter
1 1/2 oz cream
1 salt & pepper to taste
Put butter in saucepan. When hot add the oysters. Cook until the edges
begin to curl, then add cream, sherry and seasonings. Serve on toast.
Pan-Seared Salmon W/ Roasted Cumin-Coriander
----SALMON----
6 8 oz salmon fillets skin intact
1 cup fresh oregano leaves stemmed & fin; e, ly minced
1 cup fresh basil leaves stemmed & finel; y, minced
1 cup fresh parsley leaves stemmed & fin; e, ly minced
1/2 cup olive oil
----CUMINCORIANDER CREMA----
1 1/2 tablespoon cumin seed
1 tablespoon coriander seed
1 cup plain yogurt
2 tablespoon heavy cream
1/2 bunch fresh cilantro stemmed and c; h, opped
2 cloves garlic
1 juice of 1 lemon
----CHIPOTLE SALSA----
1 egg
1 teaspoon ground red chile preferably chimayo
1 chipotle chile in adobo
1 juice of 1/2 lemon
1 clove garlic
1 1/4 cup olive oil
Chef Jason Aufrichtig created this light treatment for rich salmon.
When purchasing the salmon, ask for fillets not steaks. The chipotle
chile in adobo that is called for in the salsa is a canned product,
sold at Latino groceries. The chiles keep for weeks in the
refrigerator if they are first transferred to a nonreactive
container. They are packed in a red chile sauce, to which vinegar has
been added, and are very piquant. There is no substitution for the
zippy taste they add to sauces and fillings. Rinse and dry each
salmon fillet. It is not necessary to remove the skin from the
fillets. Check for pinbones by running your fingertips over the flesh
side of the fillet. Use pliers or tweezers to remove any bones. In a
small bowl stir together the oregano, basil, and parsley. Pat the
herbs onto the flesh side of each fillet, covering well. Refrigerate
until ready to cook. To prepare the crema, combine the cumin and
coriander seeds in a small, dry saute pan over medium heat. Roast the
seeds, shaking the pan frequently, until the aromas are released,
about 2 minutes. Remove from the heat and let cool. Place the spices
in a spice mill or coffee grinder and grind to pulverize the seeds.
Alternatively, pulverize in a mortar using a pestle. In a small bowl,
combine the ground seeds with all the remaining crema ingredients.
Let sit for 30 minutes so the flavors can develop and blend. Pour
through a fine-mesh strainer into a bowl to remove the cilantro
leaves. You will have about 1 cup. (The crema will keep for up to 1
week in the refrigerator.) To prepare the salsa, place all the
ingredients, except the olive oil, in a food processor fitted with
the metal blade or in a blender. Blend thoroughly. With the motor
running, slowly pour in the olive oil in a thin, steady stream,
continuing to process until a mayonnaiselike sauce is achieved.
Transfer to a bowl, cover, and refrigerate until serving. You will
have about 1 1/4 cups. (The salsa will keep for up to 2 days in the
refrigerator.) About 15 minutes before serving, place a saute' pan
large enough to hold the salmon, with room to spare, over medium
heat. Add the olive oil. When the oil is just smoking, put the
fillets in the pan, herb sides down. Cook 4 to 5 minutes, then turn
and cook on the second side until done, 4 to 5 minutes longer.
Cooking times vary according to taste and the thickness of the
fillet. At Cafe Pasqual's fish is considered done when the middle is
still moist and a bit darker than the surrounding light pink flesh.
To serve, spoon the crema onto individual plates, dividing it equally
among them. Place 1 salmon fillet on each plate, herbed sides up, to
cover half the crema. Drizzle the salsa decoratively onto the fillet
and then onto the visible half of the crema.
~--
Parker House Crab Cakes
16 oz lump crab meat
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 medium onion, diced
2 shallots, diced
1 clove garlic, diced
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 cup cracker crumbs, unsalted
1 pint heavy cream
2 whole eggs, blended
1 flour
1 olive oil
1. Saute peppers, onions, shallots, and garlic in 2 Tbs olive oil. Set
aside and cool. 2. In a mixing bowl, add crab meat, parsley, basil,
sauteed onions, peppers, shallots and garlic. Mix thoroughly. 3. Add
cream and about 1 cup of cracker crumbs. The mixture should be stiff
enough to shape. Adjust seasoning with salt and pepper. 4. Shape
crab mixture into oval cakes. Dip into flour, then egg mixture, then
remaining cracker crumbs. Shake off excess cracker crumbs. 5.
Refrigerate for 1 hour. 6. Heat 2 Tbs olive oil in heavy skillet.
Saute cakes until golden brown. Present 2 cakes per person.
Parmesan Baked Fish
4 4-oz fish fillets
1/3 cup lo-cal mayonnaise
2 tablespoon grated parmesan cheese
2 tablespoon snipped fresh chives
1/2 teaspoon white wine worcestershire
Cod, salmon, and orange roughy are all good choices for this easy
recipe.
Thaw fish, if frozen. Rinse and pat dry. Spray a 10x6x2" baking
dish with Pam; set aside.
In a small bowl stir together mayonnaise, Parmesan cheese, chives or
green onion, and Worcestershire sauce. Spread mayonnaise mixture over
fish fillets.
Bake, uncovered, in a 450 deg oven for 12-15 minutes or till fish
flakes easily when tested with a fork. Per serving: 176 calories, 22 g
protein, 1 g carbohydrates, 9 g fat, 59 mg cholesterol, 238 mg
sodium, 477 mg potassium
Party Nibbles: Grilled Salmon Ribbons
1 lb skinless salmon fillet 1-inch thic; k
3 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon dried tarragon
2 tablespoon fresh parsley, minced
1 salt
1 pepper
[2 tb chopped fresh dill may be used in lieu of tarragon]
Cut salmon into 1/4-inch thick slices about 4 inches in length.
Soak wooden skewers for about 30 minutes in cold water. Thread salmon onto
skewers. Place in single layer in shallow dish.
Combine lemon juice, oil and tarragon; drizzle over salmon, turning
skewersonce to coat both sides. Sprinkle with parsley. Let stand for 15
minutes.
Arrange skewers on lightly greased broiling pan or bakeing sheet.
Sprinkle with salt and pepper to taste. Broil for 2-3 minutes or just
until opaque.
Patout's Boiled Crawfish
----FOR THE BOIL----
40 lb live crawfish
1 cup salt
1/2 cup ground white pepper
1/2 cup ground red pepper
1/2 cup ground black pepper
5 lb small white onions
12 each ears of corn, shucked
5 lb small new potatoes
----SPRINKLE----
1/2 cup ground white pepper
1/2 cup ground red pepper
1/2 cup ground black pepper
2 cup salt
Alex Patout describes Crawfish as "a delicacy made for sharing--
in fact, in Cajun country, boiling crawfish for only two people
counts as a venial sin."
Wash the crawfish well and pick out any fish bones or other
debris. Fill a great big (40-quart) Stockpot a quarter full of
water. Add the salt and peppers and bring to boil. Add the whole
onions, the corn, and the new potatoes (it will be easy to remove
them later if you put them in a cloth sack). Return to boil, cover,
lower heat to medium, and let cook for 8 minutes. Add crawfish,
cover again and raise heat to high. After steam begins to escape
from under the lid, cook 7 minutes more. Remove from heat and
let sit for 4 minutes. Do *NOT* remove the lid until this point!
Remove the onions, corn, and potatoes to a bowl and drain the
crawfish. Place the crawfish in a large insulated container (an
ce chest works well, as do the thick waterproof boxes chickens
are shipped in, which your butcher may give you for free). Have
your *SPRINKLE* ready and sprinkle over the crawfish and mix them
well to coat. Cover and let sit for 7 minutes.
Serve immediately with the onions, corn, new potatoes, and
lots of French bread on a large table covered with plenty of
paper. When everyone has eaten his fill, everyone "peels for
the house." The peeled tails can then be used in cold crawfish
cocktail or salad or for Fried Crawfish the next day.
Serves 8-10
NOTE: Most of the salt is not added until after the cooking
process because too much salt added during cooking makes the
flesh of the crawfish adhere to the shell.
Peasant Style Fish
1 no ingredients
8 oz halibut fillet, -- skinned
: Salt and pepper
3 TB olive oil
1/4 c cooked lentils
2 TB sliced green olives
1 TB chopped tomatoes
1 TB chopped shallots
1/2 TB balsamic vinegar
1/4 c reduced beef stock
1 TB chopped parsley, -- for
: garnish
Season fish fillet with salt and pepper. In a medium skillet heat 1
tablespoon oil until rippling. Add fish, skinned-side up and sear for
3 minutes. Add lentils, olives, tomatoes and shallots. Using a spoon
gently stir vegetables. Turn fish and cook for 2 minutes. Add vinegar
and cook 30 seconds. Add stock, bring to a boil and reduce liquids by
half. When fish is tender and cooked through, transfer it to a dinner
plate. Add remaining olive oil, stirring quickly to work it into
sauce. Taste and adjust seasonings. Pour sauce over fish and garnish
with parsley.
Yield: 1 serving
Recipe By : ESSENCE OF EMERIL SHOW
Date: 09/26/96
Peg Jenning's Whiskey-Flavored Crab Soup
----EPICUREAN DELIGHT: BEARD----
----SOUP----
1 lb crab meat
1/2 cup milk
2 tablespoon butter
----CREAM SAUCE----
3 tablespoon butter
3 tablespoon flour
2 cup milk
1 1/2 cup cream, heavy
4 tablespoon scotch whiskey
Heat crabmeat in milk and butter. Make cream sauce by cooking butter
and flour together slowly for 2 minutes, then whisking in milk, and
salt and pepper to taste. Bring to boil and whisk until smooth. Add
cream; stir in crabmeat as soon as it simmers. When it is just at
boiling point, stir in whiskey. Serve in heated cups with a
sprinkling of parsley.
No good cook is above profiting by another's mistakes. When his
friend Mrs. Jennings added a splash of Scotch instead of using sherry
in the crab soup she made for him, Beard didn't object to the flavor
but did add her recipe to his lifetime collection.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and Plat
Lowfat and Luscious echoes
Penne Ala Vodka & Smoked Salmon
12 oz penne pasta
2 tablespoon olive oil
1 whole shallot -- thinly
1 sliced
4 whole roma tomatoes --
1 seeded and chopped
2/3 cup whipping cream
1 pinch ground nutmeg
2 tablespoon fresh dill -- chopped
1 ***or***
1/2 teaspoon dried dill weed
1/3 cup vodka
6 oz smoked salmon -- cut into
1 strips
1 white pepper
1 sprig fresh dill
Cook pasta and drain well.
Heaqt oil in a wide frying pan over medium-low heat. Add shallot and
cook, stirring often, until soft but not brown (about 3 minutes).
Stir in chopped tomatoes, cover and simmer for 5 minutes. Add cream,
nutmeg, choped dill and vodka. Increase heat to high and bring to a
full boil. Boil for 1 minute.
Add pasta to sauce and mix lightly using 2 spoons, until pasta is well
coated. Remove from heat, add salmon and mix lightly.
Season to taste with white pepper and garnish with dill springs.
Penne Pasta With Tuna
1 can (7 oz) tuna; drained - optional
1/2 cup walnuts
1 lemon's rind
1 teaspoon worcestershire sauce
1/4 cup chopped parsley
4 fresh basil leaves
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb penne pasta
Put tuna, walnuts, lemon rind, Worcestershire sauce, parsley, basil,
oil, salt, and pepper into a food processor or blender. Cover and
process or blend until smooth. Cook pasta according to package
directions; drain. Stir in tuna mixture, coating pasta with sauce.
Serve immediately. Makes 4 to 6 servings.
Pepper's Tuna Casserole
6 1/2 oz water-packed tuna
1/2 cup onion; diced
6 oz egg noodles
1 can light cream of mushroom soup
1 no salt; to taste pepper; to tast
2 slice light sandwich cheese
Cook noodles; drain. Mix in all ingredients and top with the cheese.
Bake at 350 degrees for about 45 minutes to 1 hour.
Peppery Coconut Baked Fish With Chutney Sauce
3 tablespoon oil
1/2 cup butter, melted
3 tablespoon orange juice
2 tablespoon lemon juice
2 teaspoon garlic powder
2 teaspoon ginger
2 teaspoon crushed red pepper flakes
1 cup plain bread crumbs
1 1/2 cup unsweetened coconut
8 6 oz fish fillets (red
1 snapper, bass, turbot, or
1 orange roughy)
----FOR SAUCE----
1/2 cup mayonnaise
1/4 cup chutney (like mango)
1 tablespoon lemon juice
1 teaspoon curry powder
Heat over to 425 degrees and pour oil into 13x9 baking pan (or spray
with Pam); tilt pan to coat evenly. In shallow bowl, mix butter,
orange juice, lemon juice, garlic powder, ginger, red pepper flakes.
Salt and pepper if desired. In shallow bowl, combine coconut and
bread crumbs. Dip fish in butter mixture and coat with bread crumb
mixture. Bake at 425 for 5 minutes. Turn fillets over; sprinkle with
remaining mixture. Bake an additional 10-15 minutes or until fish is
golden brown and flakes easily. Mix all sauce ingredients. Serve
sauce over fish, garnish with lemon and parsley.
Variation: 1-1/2 lbs of peeled, deveined, butterflied shrimp can be
substituted. Combine the butter, orange juice, lemon juice, garlic
powder, ginger and pepper flakes in a bowl. Add 1 tsp of coconut
extract if you don't have coconut. Put the butterflied shrimp in the
butter mixture and transfer to plain bread crumbs and toss to coat.
Turn shrimp into a "Pam" sprayed pan, separating the ones that
"hunked" together, then into the 425 oven for 5 minutes...flip with a
spatula and another 10 minutes in the oven. If you don't have
chutney, add extra lemon juice...it turns out fine.
typed by jessann :)
Pernod Fish
1/2 cup oil
4 lb firm-fleshed white fish - filleted
3 cup onions; chopped
1 1/2 cup milk
1 1/2 teaspoon each salt and pepper
1/2 cup pernod
Heat oil in a large skillet; saute the fish on both sides. Remove
fish to a large baking dish.
Saute onions in the same skillet over low heat until golden, adding
more oil if necessary. Stir in the milk, salt and pepper; blend
well. Over low heat, bring the sauce to a boil. Stir in Pernod;
continue to simmer for 5 minutes. Pour sauce over the fish in the
baking dish; bake at 350 F for 10 minutes.
Yield: 6 to 8 servings.
Pescado En Mojo De Ajo (Fish In Garlic Sauce)
1 skinless fillets of any
1 mild white fish
1 flour
1 clarified butter
1 a lot of garlic)
1 juice of one lime
1 additional lime wedges
Use only Clarified butter (don't think of using margarine)
Dust the fillets lightly with flour. Meanwhile, heat some of the
clarified butter in a frying pan until hot but not smoking. Saute the
fish until lightly browned (some Mexican cooks fry fish until it is
the approximate consistancy of our potato chips
this is taking authenticity a bit too far
:-).
Remove the fish from the pan, and add additional butter if needed
(you will want about 2-3 Tbsp. of melted butter per fillet to sauce
the finished dish). Add garlic to the pan and saute garlic until it
is a light brown color. Do not allow it to burn, but do allow the
garlic to take on some color and become slightly crisp. Squeeze in
the lime juice.
Pour the hot butter/garlic mixture over the fish, and serve.
This dish is quite common in Southern Mexico, and traditionally would
be served with black beans (either whole or refried); perhaps a
simple dish of rice, cooked in chicken broth with chopped cilantro
and a few diced green chiles; a side relish of homemade fresh salsa
(see Pico de Gallo).
Kathy in Bryan, TX
Pesto Salmon & Sea Scallops With Lemon/Garl
4 tablespoon basic pesto
4 salmon fillets (6 oz each)
1 cup herbed bread crumbs
8 large sea scallops
1 lemon/garlic beurre blanc
Brush the Basic Pesto on top of each salmon fillet. Sprinkle the
herbed bread crumbs on top. Preheat the oven to 375øF. In an oiled
baking dish place the salmon and the scallops. Bake them for 12 to 15
minutes, or until they are just done. Turn them over once. On each of
4 individual servings plates place the Lemon Roasted Garlic Beurre
Blanc. Place a salmon fillet and two sea scallops on top of the sauce.
Poached Salmon With Lobster Butter
1 whole 7-8 lb. salmon
1 salt
----FOR THE BUTTER----
1/2 lemon (juice only)
1 green-black lobster brain or
4 tablespoon reduced lobster stock *
6 oz butter
*Note: Lobster stock should be made from shells and heads, then heavily
reduced to make 3-4 tablespoons.
Scale, gut and wipe the fish. Rub the inside cavity with salt. If you
have a fish kettle, steam the salmon whole over boiling water for 30-35
minutes (making sure the water is kept topped up). Or wrap the fish in
lightly oiled foil and bake it in the oven for an hour at 325 F (170 C)
gasmark 3. Leave it to rest while you make the butter.
Warm the lemon juice in a small basin over a saucepan of simmering
water. Beat in the nuggets of cold butter, adding more as each one melts.
Do thisgently - it can split if you overheat it (revive it with a quick
splash of cold water). When you have an unctuous smooth sauce like thin
cream, sieveand whisk in the green goo from the head of the lobster - which
immediatelyturns the butter a wonderful orange-pink.
Serve the salmon when it is just cool but still sweet-flavoured
and full of its own juices, with piping hot baked potatoes and warm lobster
butter.
Poaching Stock For Fish & Chicken.
4 cup water
1/2 cup dry vermouth
1 or dry white wine
4 garlic cloves
1 parsley sprigs
1 or dill sprigs
1 black pepper
1. Place water, vermouth or wine, garlic cloves (bruise slightly for
stronger flavor), parsley or dill and black pepper into a medium
saucepan. Simmer gently for 10-12 minutes. 2. Add the ingredients to
be poached. Cover saucepan and simmer over low heat until done.
Follow recipe directions for food item you are poaching to gauge
cooking times.
Yield: About 4 cups stock.
Recipe By : Jo Anne Merrill
Portuguese Fisherman's Stew
3 onions, sliced
1/2 teaspoon garlic, minced
2 tablespoon margarine
16 oz white beans, drained
2 quart water
2 bay leaves
16 oz chicken stock
16 oz stewed tomatoes
1 1/2 teaspoon thyme
1 lb white fish
1/4 cup lemon juice
1/2 cup water
In a large soup pot, cook onions and garlic in margarine until onions
are transparent, about 5 minutes. Add beans, 2 quarts water, bay
leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce
heat and simmer 30 minutes.
In a seperate skillet, simmer fish in lemon juice and 1/2 cup water
until fish flakes easily with a fork, 5-10 minutes.
Drain lemon water; add fish to stew and heat thoroughly before
serving.
Pot-Roasted Salmon With Olives & Preserved Le
4 salmon cutlets
1 olive oil
1 salt and pepper
4 carrots
6 oz green beans
4 oz pitted black olives
1 preserved lemon
6 oz fish stock
1 tablespoon chopped parsley
Preserved lemons are salted lemons - cut a vertical cross in each
lemon and stuff with sea salt - preserve in lemon juice for a few
weeks in an air-tight jar. If you don't have them use ordinary
lemons. The advantage of the preserved ones is their mildness and
tenderness, so you can eat them. The unpreserved ones tend to be too
bitter. If you don't have fish stock use 3 oz each white wine and
water.
Method: Brown the fish in olive oil using the casserole you will use
for the roasting. Season with salt and pepper and set aside. Peel and
trim the carrots and cut lengthways into thin strips. Top and tail
the beans and roughly chop the black olives. In the same pan lightly
colour the vegetables in hot oil. Add the black olives and preserved
lemon, cut into eight segments, and toss in the oil.
Pour over the stock, bring to the boil, lower the heat, lay the fish
on top and cover with the lid, and tinfoil if using. Cook over a
moderate heat for eight minutes, basting the fish twice during the
process. Remove the fish and keep warm. Continue cooking and
vegetables with the lid off until tender. Serve with the fish on top
and sprinkling of parsley.
Prairie Oyster
1 fl oz brandy
1 teaspoon catsup
1 pinch coarse pepper
1 pinch cayenne pepper
1/2 fl oz worcestershire sauce
1/2 fl oz vinegar
1 each egg yolk
Shake all except egg yolk over ice and strain into old fashoned glass over
two ice cubes. Carefully add yolk without breaking. Should be gulped in
oneshot!
Quick Crab Cakes
12 crackers, soda
2 eggs
2 tablespoon mayonnaise
1 teaspoon worcestershire sauce
2 teaspoon old bay seasoning *
1/4 teaspoon pepper, red, crushed
1 lb crabmeat, lump
* OLD BAY SEASONING is a prepared blend of celery
salt, spices and paprika; look for it where spices are
located.
Quick Crawfish Jambalaya
2 tablespoon butter or margarine
1 cup bell pepper,green,chopped
1 cup celery,sliced
1 cup green onions,slices,w/tops
1 garlic clove,minced
1 cup rice,uncooked
1 1/2 cup chicken broth
1 can tomatoes(16oz)
2 cup crawfish tails
2 cup shrimp,cooked
1 teaspoon salt
1 teaspoon poultry seasoning
1 cayenne pepper to taste
1. Melt butter in large skillet; all bell pepper, celery and onions
and cook until soft but not brown.#
2. Stir in remaining ingredients and bring to a boil.#
3. Stir mixture once or twice, reduce heat, cover, and simmer 20
minutes or until rice is tender (mixture should be slightly moist).#
4. Correct seasonings if necessary; fluff with fork and serve.#
Quick Fish Aspic (About 1 Quart)
3 cup fish stock
1 cup tomato juice
4 envelopes unflavored
1 gelatin
1 salt
1 freshly ground pepper
1 teaspoon sugar
2 eggshells, crushed
2 egg whites, lightly beaten
2 tablespoon cognac
In a saucepan combine the fish stock with the tomato juice, gelatin,
salt, pepper, sugar, egg shells and egg whites and heat slowly,
stirring constantly, until the mixture boils up in the pan.
Remove the pan from the heat and stir in the cognac.
Strain the mixture through a sieve lined with a flannel cloth that
has been rinsed in cold water and wrung out. If the aspic starts to
set or becomes too firm it may be reheated, then brought to any
desired temperature.
Quick Fish Chowder
1 tablespoon safflower oil
1 large onion or leek
3 large potatoes; cubed
2 carrots; cut into 1 chunks
1/4 cup chopped parsley
1/2 teaspoon dried dill
1/4 teaspoon salt
6 cup water
1 lb firm fish; cut in 1 pieces
1 (cod, orange roughy, perch)
1 paprika for garnish
In a large pot, saut‚ onion in oil until translucent. Add vegetables,
water, and seasonings and simmer 20 minutes. For a creamier texture,
puree part of the soup and return to the pot. Add fish and simmer 10
minutes more. Serve in bowls and garnish with paprika.
Nutritional information per serving: Protein: 30 grams (36%);
Carbohydrates: 43.5 grams (52%); Fat: 4.6 grams (12%); Calories: 335;
Sodium: 280 mg; Cholesterol: 61.2 mg. Exchanges: 3 Bread, 3 Lean Meat
Serves 4
Rainbow Jelly Fish
----RAINBOW JELLY FISH----
150 gm dried jelly fish
1 red pepper
1/4 yam bean (optional), or turnip
2/3 cucumber
2/3 celery stalk
1/3 carrot
1 tablespoon sesame seeds
1 1/4 teaspoon salt
1 teaspoon sugar
2 teaspoon sesame oil
1. Soak jelly fish in very hot (but not boiling) water for
approximately 3 minutes until it curls. Then rinse under cold running
water for approximately 1 hour until it expands. Drain and cut into
strips.
2. Shred vegetable ingredients, and blanch slightly in boiling
water. Then rinse under cold running water until they are cold, and
drain.
3. Stir-fry sesame seeds in a dry wok until they are golden.
4. Mix jelly fish and vegetables with salt, sugar and sesame oil.
5. Sprinkle sesame seeds over mixture.
Rainbow Trout Provencale
2 tablespoon butter
2 garlic cloves, finely chopped
1 bell pepper, julienne
1/2 medium onion, cut into strips
1 teaspoon fennel seeds
6 tablespoon dry vermouth or white wine
2 tablespoon tomato paste
2 tablespoon chopped fresh parsley
1 salt and pepper
4 trout fillets (4 oz each)
Combine butter and next four ingredients in microwavable dish. Cover
and microwave on full power for 2 minutes. Stir in vermouth, tomato
paste and parsley. Season with salt and pepper. Place trout fillets
flesh-side down on vegetable mixture; cover and cook for 2 minutes.
Rotate dish; cook 1 to 2 minutes longer, or until fish flakes with a
fork. Place trout on serving plate and top with vegetable mixture.
Garnish with additional parsley. Makes 2 to 4 servings. About 255
calories per 4-oz serving.
Rainbow Trout With Green Onion - Ginger Mayon
4 rainbow trout (4 oz. each)
----MARINADE----
1/4 cup lime juice
1 tablespoon oriental sesame oil
1 mayonnaise:
3 tablespoon regular or light mayonnaise
5 teaspoon green onions, thinly sliced
1 teaspoon ginger - peeled & finely minced
1 teaspoon fresh lemon juice
1/2 teaspoon soy sauce
1/8 teaspoon oriental sesame oil
Marinate trout. Combine mayonnaise ingredients; refrigerate. Cook
trout. Serve immediately with mayonnaise. Makes 2 to 4 servings.
Rainbow Trout With Grilled Vegetable Salsa
4 rainbow trout fillets
1 marinade:
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 salsa:
1 small eggplant (about 4 oz.) - cut in ha; l, f lengthwise
1 green bell peppers
1 red bell pepper - peppers cut in ha; lf - lengthwise,
5 green onions
3 1/2 oz black pitted olives
1 tablespoon olive oil
2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Marinate trout. Meanwhile, brush vegetables with oil and cook over
grill until tender, about 10 minutes. Cool slightly and finely chop
vevetables and olives. Toss vegetables with oil and remaining
vegetables, set aside. Cook trout. Serve immediately with salsa.
Rainbow Trout With Lemon Capers~ & Brown Bu
1 no ingredients
2 TB olive oil
2 12 oz rainbow trout - boned,
: -gutted, head on,
: Flour for dredging
3 TB cubed
2 lemons, 1 split, 1 cut free
: skin and pi -- supremes r
1 ts capers, -- rinsed
1 ts chopped parsley
1 20 1/2 inch toasted white
: bread
: Salt and pepper
Heat oil in a large skillet . Season and dredge the trout in the
flour, shaking off the excess. Place the trout, flesh side down in
the pan, cook for 2 minutes, flip and cook for 2 more minutes. Remove
and place on a plate and keep warm. To the same skillet, add the
butter. It will begin to brown and foam. Squeeze in the juice from
the split lemon, gently shake the pan to incorporate the juices.
Remove from the heat, add capers, parsley, and bread cubes. Season
with salt and pepper, and pour atop the trout and serve.
Yield: 2 serving
Rainbow Trout With Orange Vinaigrette
1/2 cup fresh orange juice
1/4 cup white wine vinegar
1 tablespoon orange zest, finely julienned
2 teaspoon parsley or fresh cilantro, finely; chopped
1 teaspoon sugar
1 teaspoon jalapeno pepper, finely chopped
1/2 teaspoon salt
1 clove garlic, minced
1/4 teaspoon ground black pepper
1/4 cup olive oil
4 rainbow trout fillets
Combine first nine (9) ingredients. Gradually add oil while whipping
to emulsify. Set aside all but 1/4 cup. Pour remaining 1/4 cup
vinaigrette over trout. Cook trout. Serve immediately with reserved
vinaigrette. Makes 2 to 4 servings.
About 296 calories per 4 oz. serving.
Red Sockeye Salmon Special
3/4 cup fresh salmon; flaked, or
1/2 teaspoon white onion; finely diced
1/2 teaspoon dried dill; crushed
1/4 cup whipping cream
8 oz salmon; canned, well drained
1 1/2 teaspoon fresh dill; chopped, or
1/2 cup mayonnaise
1 tablespoon lemon juice
Remove any remaining skin and bones from the salmon (even the canned
salmonmay have some). Mix the flaked salmon (canned or fresh) with the
lemon juice, onion, and dill. Blend in the mayonnaise and whipping
cream. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED
DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato
Skins.
Reduced-Fat Crab Rangoon
8 oz cream cheese
6 oz lump crab meat; drained & flaked
2 scallion; including tops, thinly sl
1 garlic clove; minced
2 teaspoon worcestershire sauce
1/2 teaspoon soy sauce, thin
1 pkg won ton skins (48 count)
1 vegetable spray coating
In medium bowl, combine all ingredients except won ton skins and spray
coating; mix until well blended. (To prevent won ton skins from drying
out,prepare one or two rangoon at a time.) Place 1 tsp filling in center of
each won ton skin. Pull bottom corners down and overlap slightly;
moisten one corner and press to seal. Lightly spray baking sheet with
vegetable coating. Arrange rangoon on sheet and lightly spray to coat.
Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve
hot with sweet-sour sauce or mustard sauce.
Risotto With Crabmeat & Basil
3 tablespoon butter
1 small onion, minced
1 1/2 cup arborio rice* or medium-grain rice
5 cup chicken stock or broth
1/2 cup whipping cream
3 1/2 oz fresh mild goat cheese (such as mo; n, trachet)
8 oz crabmeat
1/3 cup chopped fresh basil or 1 teaspoon d; ried
This special appetizer is served at Allegro in Santa Barbara. It was a
winner.
*Arborio, an Italian short-grain rice, is available at Italian
markets and some specialty foods stores
Melt butter in heavy large saucepan over medium heat. Add minced
onion and saute until translucent, about 3 minutes. Add rice and
saute 1 minute. Add 1 cup chicken stock to rice, reduce heat and
simmer until liquid is absorbed, stirring frequently. Continue adding
enough of remaining chicken stock 1 cup at a time until rice is just
tender but still firm to bite, stirring frequently and allowing each
addition to be absorbed before adding next, about 20 minutes. Add
whipping cream and simmer 2 minutes. Mix i n goat cheese, then
crabmeat and chopped basil. Season risotto to taste with salt and
pepper. Serves 6. From the files of Al Rice, North Pole Alaska. Feb
1994
Roast Ginger & Green Onion Crab In The Shell
1 stephen ceideburg
1 live dungeness crab, about 2 to 3; p, ounds
3 tablespoon peanut oil
1 teaspoon salt
1 eight 1/2-inch knobs peeled fresh g; inger, bruised
4 garlic cloves, bruised
8 green onions, cut into 2-inch lengt; hs
1 teaspoon sugar
1/4 teaspoon white pepper
1/4 cup dry vermouth or sherry
1 tablespoon dark soy sauce, or to taste
1/4 cup chicken stock
1 teaspoon cornstarch mixed with 1 tablespoon; water
1 teaspoon asian sesame oil
Although this popular crab dish It's often called 'roasted' or
'baked', it is not. In restaurants, the cracked crab pieces are
briefly deep-fried, then quickly stir-fried and finished in a hot
wok. For the home cook, I have omitted the deep-frying step. Set up
finger bowls and containers for discarded shells. Serve with hot rice
and soup or salad.
Hold crab under cold running water and scrub with a vegetable brush,
paying special attention to the underside of the body and between the
legs.
To kill the crab, plunge it into a large stockpot of boiling water
for 1 minute, or place the crab upside down in a large bowl and cover
it with boiling water. When the air bubbles stop rising to the
surface, drain the crab and let cool until you can handle it.
If using cooked crab, omit this ,step and proceed to cleaning.
To clean cooked crab: Place crab on its back. With a knife tip lift
the apron or breastplate, the triangular-shaped flap on its
underside. Grab it and the spine; pull backward, twist and remove.
Grab the shell portion in one hand while gathering up all the legs
and claws in the other hand. Rock the legs back and forth, tearing
them away, from the shell. Pull off the feathery gills from both
sides of the chest, remove the mouth and mandibles from its face and
discard. Rinse crab with cold water. Blot dry. You may reserve the
tomalley, the green spongy matter in the body, for another use,
although state and federal authorities have advised against eating
the tomalley in this season's crab.
To crack crab: Bend and twist legs backward to remove. With a hammer
or nutcracker, crack the shell in the middle of each joint and claws,
and in the middle section on the edge side of each leg. Pat dry.
Using a cleaver or chef's knife, chop the body through the
midsection, dividing it into 2 halves, then each half crosswise into
thirds.
To "roast" crab: Preheat a wok over medium-high heat. Add oil, salt,
ginger and garlic and half the green onions; saute gently to release
the flavors. Using the backside of a spatula, crush the ingredients
against the side of the wok to squeeze out juices about 30 seconds,
or until fragrant.
Increase heat to high. Add crab claws and legs; stir-fry for 1
minute, or until shells turn bright orange, then toss in chest pieces
and cook together for another 2 minutes. Season with the sugar and
white pepper. While the wok is hot, splash the vermouth against
sides, then the soy sauce. There should be a sizzle and hiss. Toss
together for 10 seconds.
Add chicken stock; toss to mix. Scatter remaining green onions over
crab. Cover wok and "roast" or braise over high heat for 3 to 5
minutes, or until crab turns bright orange. (If using cooked crab,
braise for 1 minute, or until heated through). Shake wok occasionally
to redistribute crab.
Remove cover. Add cornstarch mixture in center of wok and stir until
thickened (about 10 seconds). When the sauce glazes the crab, fold in
sesame oil. Remove to a platter. If you prefer, discard ginger and
garlic. Serve immediately with steamed rice.
PER SERVING (6 servings): 115 calories, 7 g protein, 4 g
carbohydrate, 8 g fat (1 g saturated), 24 mg cholesterol, 641 mg
sodium, 0 g fiber.
Joyce Jue writing in the San Francisco Chronicle, 3/4/92.
Posted by Stephen Ceideburg
Rock & Roll Clams
1 no ingredients
450 g clams
1 ts minced garlic
6 chiles -- shredded
1 TB chili paste with soya bean
: oil -- *
1 1/2 TB fish sauce
1/2 ts sugar
30 mint leaves
4 TB vegetable broth
1. Wash clams in cool water, but do not open. 2. Heat oil and stir-fry
garlicand chili paste until fragrent. 3. Add clams, then fish sauce
and sugar and stir to mix. 4. Add mint and stock, then cover. Cook
until clams open.
* if chili paste with soya bean oil is not available, use Thai BBQ
Sauce recipie.
Rockfish In Parchment With Lemon & Herbs
1 stephen ceideburg
4 rockfish fillets, cut into 4 servi; n, g pieces
1 medium clove garlic, peeled and minced
1 teaspoon dried dill, or basil or rosemary, c; rushed
1 tablespoon olive oil
1/4 teaspoon salt
1 freshly ground black pepper to tast; e
1 large lemon, thinly sliced
Place a heavy baking sheet in the oven as it is preheating to 450
degrees. Cut 4 pieces of parchment paper into 12-by-15- inch
rectangles. Place a fish fillet in the center of each piece of paper.
Sprinkle with the garlic, desired herb, olive oil, salt and pepper.
Place the lemon slices on top of the fish.
Fold the long edges of the parchment over several times; fold in the
sides. Crimp the edges to seal.
Place the packages on the hot baking sheet and bake the fish for 13
minutes (about 13 minutes per inch of thickness for this method of
cooking). Let each person unfold the individual serving of fish.
By Larry Brown of the Seattle Times writing in the San Jose Mercury
News. 6/9/93.
Posted by Stephen Ceideburg
Rolled Oysters
18 medium oysters, drained
1/2 cup flour
1/4 cup milk
1/2 teaspoon salt
1 shortening for frying
1 tablespoon baking powder
1 well beaten egg
1 cup white corn meal
Sift the flour, baking powder and salt. Beat the egg and milk and
add to make a batter. It should be stiff. Beat smooth. Put all the
oysters in this & coat them well. Take up 3 batter coated oysters at
a time and form them in the hand in a croquette. Quickly roll them in
the meal, covering them completely. Coat the second time, putting
them back in the batter & again in the meal. Deep fry oysters in
your deep fryer at 375 degrees. Lower heat as soon as they go in. Do
not cook too quickly. Cook the oysters for about 3 or 4 minutes until
heated throughout and the crust is visibly brown. Serve with tartar
sauce or use a favorite cocktail sauce if you have one.
Rotini & Crab
8 oz rotini -- or corkscrew
1 pasta
20 oz bag frozen broccoli -or-
1 1/2 lb fresh broccoli
2 tablespoon margarine -- reduced
1 calorie
1 tablespoon olive oil
1 teaspoon garlic -- minced
2 medium zucchini -- sliced
1/4 cup scallions -- sliced
12 oz crab meat
2 oz grated parmesan cheese --
1 divided
1/2 teaspoon salt
1/2 teaspoon pepper
Cook pasta; add broccoli 5 minutes before end of cooking time. Cover
pot, return to boil Cook 5 more minutes. Drain and rinse under cold
water; set aside. Heat margarine and oil, add garlic, zucchini,
scallions and crab; cook 2 to 3 minutes. Add pasta and broccoli and
heat through. Add 1 ounce cheese, salt and pepper. Garnish with
remaining ounce of cheese before serving.
Makes 8 servings.
This is good hot (as a main diah) or cold (as a salad). Leftovers are
great for lunches.
Weight Watchers exchanges: 1 1/2 bread, 1 1/2 protein, 1 1/2
vegetable, 1 fat and 30 0ptional calories.
Recipe By : Kathy Cox
Rotini With Tuna & Tomato
8 oz rotini, twists or spirals - uncooke; d
6 1/8 oz canned solid white tuna (packed in; water), drained
1 medium zucchini; diced
1 green bell pepper; diced
1 medium tomato peeled, seeded & chopped
3 scallions; sliced
1/4 cup drained capers (optional)
2 tablespoon vegetable or olive oil
2 tablespoon lemon juice
1 teaspoon minced fresh basil
2 tablespoon minced fresh parsley
1 freshly ground pepper
Cook pasta according to package directions; drain and chill. Combine
pasta, tuna, zucchini, bell pepper, tomato, scallions and capers and
toss. Mix remaining ingredients and pour over the pasta mixture. Toss
lightly and serve.
Each serving provides: 250 Calories; 17.4 g Protein; 28.2 g
Carbohydrates; 7.1 g Fat; 48.2 mg Cholesterol; 27.5 mg Sodium.
Calories from Fat: 26%
Rudderfish Poached In Marsala
1 stephen ceideburg
4 pieces rudderfish
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 tablespoon chopped parsley
1/2 cup marsala
1 orange, juice and zest
1/4 cup fish stock
Fish stock can be made when you have the time, frozen in ice- cube
trays, then the cubes transferred to a freezer bag for storage until
you need them. If worst comes to the worst, the Knorr brand has
instant fish-stock cubes, which can often be found in the "exotic"
section of large supermarkets.
In a pan large enough to take 4 serving size pieces of rudderfish in
one layer, heat a tablespoon of olive oil and gently fry 2 finely
chopped cloves of garlic and a tablespoon of chopped parsley. Add
half a cup of marsala. the juice and zest of an orange and a quarter
cup of fish stock. Bring to a simmer and slide in 4 serving-size
pieces of rudder fish. Poach just until the fish flakes, turning once
if necessary, and remove the pieces to warmed plates. Turn up the
heat to high and boil the liquid fiercely till it has reduced by at
least half
Pour the sauce over the fish and serve.
Run Down (Salt Catfish & Tomatoes)
1 lb mackerel fillets; or shad
1/4 cup lime juice
3 cup milk, coconut
1 large onions; chopped fine
2 garlic cloves
1 tablespoon pepper, hot, red; chopped fine
1 lb tomatoes; peeled, chopped
1 salt
1 pepper, ground
1/4 teaspoon thyme
1 tablespoon vinegar, malt
Pour the lime juice over the fish and set aside. Cook the coconut
milk in a frying pan until it is oily. Add onion and garlic and cook
until onion is tender. Add the hot pepper, tomatoes, salt, papper,
thyme and vinegar. Stir and cook very gently for 10 minutes. Drain
fish, add, and cook until the fish is tender, about 10 minutes. Serve
hot with boiled bananas. Run down can also be used as a stuffing for
breadfruit.
Salt codfish or rock lobster tails can be used instead of shad or
mackerel.
MM and upload by DonW1948@aol.com Submitted By DONW1948@AOL.COM On
WED, 8 NOV 1995 210922 -0500
Salmon And Red Pepper Mousse
1 tablespoon unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
1/3 cup sour cream
1/3 cup mayonnaise
2 large red peppers ,roasted; from j
1 tablespoon lemon juice
1 small onion; chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon papika
1 cup heavy cream; 1 3/4
1 15 1/2 can red salmon; picke
1 tablespoon dill; fresh chopped
Sprinkle gelatin over cold water let stand for2min. Gradually stir in the
Place remaing ingredients except cream & salmon in food processor & blend
Whip cream in a separate chilled bowl. Then fold the cream and salmon into
Spray mold and transfer mousse to it, cover with plastic wrap and
refrigerate
Can be garnished with red pepper strips and dill springs.
Salmon Burgers
15 1/2 oz salmon; drained and flaked
2 egg; beaten
1 cup bread crumbs; dry divided
1/4 cup green onion; chopped
2 tablespoon lemon juice
1/8 teaspoon pepper
1 cup vegetable oil
In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the
scallions,lemon juice, and pepper until well-blended. Shape into 4 patties,
about 3/4" thick; coat with remaining bread crumbs. Place patties on
wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat oil
over med. heat. Add patties and cook 5 min. per side until browned; drain
on paper towels. Serve with Yogurt-Cucumber Sauce. Makes 4 servings.
Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain
low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh
chopped dill and a pinch of salt and pepper. Cover and chill 30 min.
before using. Makes 1 cup
Salmon Dip
1 can red sockeye salmon
1 1/2 tablespoon onion (chopped)
6 oz cream cheese
1/2 each juice from a lime
Mix all ingredients thoroughly; let set in
refrigerator 3 hours before serving.
Salmon Rollups
7 3/4 oz salmon (drained, flaked)
1 teaspoon parsley (dried)
1/2 teaspoon dill weed
1 cayenne pepper
1 each egg (beaten)
1 teaspoon instant minced onions
1 cup cresent rolls
Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll
up from wide end after spreading. Bake on cookie sheet at 350F for 12 to
15 minutes. Serve with a cheese sauce topping.
Salmon Spinach Pie
12 oz salmon; steamed
1 lb frozen chopped spinach; cook
2 1/2 cup bechamel sauce
2 hard-boiled eggs
1 tablespoon chopped parsley
1 teaspoon dill
1 salt
1 fresh ground black pepper
8 oz puff pastry; thawed, if froz ----for
1/2 beaten
Cook the frozen spinach in a little salted water as directed on the
package. If using fresh spinach you will need to cook approximately 2
pounds.
Drain well and line the bottom of a buttered pie plate.
Mix the cooked, boned and skinned salmon with the bechamel sauce and
chopped hard-boiled eggs. Mix in the dill and parsley and pour the
mixtureon top of the spinach.
Roll out the puff pastry 2 inches larger than the pie plate. Cut a
1 inch wide strip from the outer edge of the pastry. Brush the rim of the
plate with water and fit the pastry strip around. Lift the remaining
piece of pastry over the rolling pin and transfer to the pie plate. Press
the edges together and trim with a sharp knife held at an angle away from
the dish. To seal the edges firmly together hold the knife horizontally
towards the pie plate and make a series of shallow cuts round the edge.
Flute the edgeswith the thumb and forefinger and pull in the flutes with
the back of a knife.
To make decorative leaves for a savory pastry pie, cut
remaining pastry into 1.5 inch strips using the rolling pin or ruler as
a guide. Every 2.5 inches cut the strips at an angle to make diamond
shapes. Press lines on the diamonds to make the veins of the leaves.
Make a hole in the middle of the pie by making a
cross with a knife and fold back each part, arrange the leaves in a
decorative pattern around the middle and brush with beaten egg.
Bake in a pre-heated 425 oven until pastry is
well risen and golden brown -approximately 30 minutes. Cover with foil or
waxed grease-proof paper if pastry shows any sign of browning too much.
Serves 4.
Salmon Spread Supreme
1 1/2 lb smoked salmon
2 teaspoon onion; minced
1 cl garlic; minced
2 teaspoon celery; finely chopped
1 tablespoon mustard
2 tablespoon sweet pickle; finely chopped
1 1/4 cup mayonnaise
1 dash worcestershire
2 tablespoon parsley; chopped
Remove skin and bones from fish and flake well.
Mix all ingredients together and chill one hour before serving.
Salmon Steaks In Herb Blankets
4 salmon steaks, 3/4 thick
4 oz butter
1 lemon
1 fresh parsley, chives, mint,
1 lemon thyme and tarragon - (or herb; s of your choice)
Choose a gratin or baking dish which will take the steaks side by side and
use some of the butter to grease it thickly. Put the fish into it and
season with a squeeze of lemon, a generous grinding of black pepper and a
little salt. Cover and set aside in a cool place until ready to cook.
To cook, simply dot the fish with the remaining butter, cover with foil
and bake at 375-400 F (190-200 C) gas mark 5-6 for 20 to 25 minutes until
the fish is hot and tender. While it cooks, chop coarsely and mix
togetherheady handfuls of aromatic herbs. I would probably use something
like 8 tablespoons parsley, 6 of chives, 4 of mint and no more than 2
teaspoons each of lemon thyme and tarragon. You may prefer to use a
little dill or fennel in place of tarragon, or to concoct some quite
different cocktail ofyour own.
Scatter nearly half the herbs on a warm serving dish
and lay the fish steaks on a bed of herbs. Scatter more herbs over
the fish, spoon on the buttery cooking juices then the remaining herbs.
Serve with wedges of lemon and steamed new potatoes. (Other vegetables
are best served as a separate course.)
Salmon Steaks With Wine Sauce
4 oz (1) salmon steak *
1 teaspoon cooking oil
1 1/2 teaspoon butter or margarine
1/4 teaspoon cornstarch
1 dash white pepper
1/4 cup half & half light cream
1 each large beaten egg yolk
1 tablespoon dry white wine
1 seedless green grapes (opt.)
* Salmon Steak may be either fresh or frozen.
Salmon Tartar With Avocado Vinaigrette
5 oz salmon
3 slice smoked salmon
----Icelandic lumpfish caviar vinai
1 shallot onion
1/2 cup fresh estragon
1/2 cup sherry
1/3 cup water
1 large avocado; cubed
1/4 cup olive oil
3/4 cup almond oil
1 salt and black ground pepper
Recipe by: Eva Hreinsdottir
sherryand water in a pot and reduce until 1/2 cup is left. Mix in a mixer
with olive and almond oil. Put in a dish and stir in the avocado with a
wooden spoon. Finely chop the salmon, as with beef tartare. The tartare is
placed in the middle of a dish with a surround of smoked salmon. The
avocado vinaigrette and the caviar are placed on the dish on either
side of the tartare. Serve with rye ("rough" in the recipe) bread.
Salmon With Asparagus Sauce
----SAUCE----
1 1/2 lb asparagus, medium/small
2 oz butter, unsalted
2 cup cream, heavy
1 salt (to taste)
1 pepper (to taste)
----ASSEMBLY----
8 each salmon, steaks, 3/4-inch - thick, b; oned
2 oz butter
For the Sauce:
==============
Wash the asparagus and snap off the white ends. Set aside all tops
and half that number of ends. Plunge the tops into a large pot of salted,
boiling water and cook until limp but not for too long. (Note: Cook
slightly longer than for eating. If undercooked, they will not process
well; if overcooked, they will taste earthy.)
Drain the asparagus thoroughly and, while still hot, run it through
food processor with unsalted butter for 3 - 4 minutes until smooth,
scraping down the sides of the processor frequently.
Meanwhile, chop asparagus ends to remove the dry hard field cuts and
simmer with cream. Cook the ends slowly for 20 minutes, then strain,
pressing through gently. Just before serving, combine asparagus, butter
and cream. Heat slowly to just below boiling point. Adjust the seasonings
to taste.
To Assemble:
============
Salt and pepper the salmon steaks. Melt the butter in a heavy enamel
or copper saute pan. When the butter begins to brown, add salmon and cook
one side for 30 seconds.
Remove the pan from heat, turn the salmon carefully, and let cook in
the hot pan off of the heat for 30 seconds. Salmon will still be quite
rare. If you like your fish done more, add to the cooking time slightly.
Don't overcook! The salmon loses a lot of flavor when overcooked.
Place the salmon on a towel (cloth or paper) to drain.
Just before you finish cooking the salmon, spoon some of the sauce
onto heated plates; then place the cooked drained salmon on top of the
sauce and serve immediately.
Preparation time: 1 hour
Salmon-Asparagus Manicotti
16 oz pkg manicotti - (mine had 14 tubes; )
1 lb farmer cheese -- (or ricotta
1 cheese)
1 salmon steak -- about 1/2 lb
1/2 lb fresh asparagus
1 can cream of asparagus soup
1 milk
1 salt and pepper
1 parmesan cheese
Cook the manicotti according to package directions, drain and cool. Set
aside.
Poach the salmon steak (in broth or whatever), let cool, remove skin and
bones, and crumble the flesh into medium-small pieces.
Trim the bottoms of the asparagus and chop the green parts into 1/2"-1"
pieces. You don't have to cook them beforehand.
Combine the cheese, salmon flakes, asparagus and salt and pepper to taste
in a large bowl. Combine cream of asparagus soup with 1 can of milk and
add some of the resulting prepared soup to the cheese mixture. The
stuffing should be soft but not runny. Use this to stuff each tube of
manicotti. Place them side-by-side in a shallow baking dish. Pour the
rest of the soup over the pan and sprinkle Parmesan cheese on top. Bake
at 350 for 25 minutes or so. Serve with, what else, more steamed
asparagus!! YUM! (Asparagus was on sale for $1.29/# at Giant last week so
I got a bunch. It was the pencil-thin kind, too, not those big woody
things we'll be getting later on. Spring is on its way!
Recipe By : BETH WOODELL
San Antonio Seafood Cocktail
8 oz pace picante sauce or
8 oz pace thick & chunky salsa
8 oz ketchup
1 squeeze of fresh lemon juice
Combine Pace and ketchup, season with a squeeze of fresh lemon juice,
transfer to a serving bowl and chill. To serve, place the bowl on a leaf
lettuce-lined platter and surround with cooked and chilled shrimp,
scallopsor crab meat (real or imitation), or a combination of all three.
Serve withcocktail picks.
Scalloped Salmon Or Trout
1/2 lb cold cooked salmon or trout (sea o; r river trout)
1/2 lb florentine fennel (trimmed weight)
1/2 lb steaky bacon
2 oz butter
1 1/2 oz flour
1/2 pint whole milk
1/4 pint fish stock
1 lemon juice
1 dijon mustard
1 toasted or fried breadcrumbs
Serves 8 as an appetizer, or 3-4 as a main course.
Trim the fennel in the usual way, scraping away fibrous threads with a
potato peeler, or remove and discard the outer layers if they are
tired-looking or tough. Chop the flesh into small chunks and toss in 1/2
oz melted butter. Half cover the pan and leave to cook gently for 10
minutes just shaking the pan occasionally. Add the bacon, cut into
snippets, increase heat and cook, stirring frequently, for several minutes
until the bacon is cooked and the fennel is steaked with gold. Season
witha good squeeze of lemon and plenty of pepper, and set aside to cool
before mixing with the fish, which should be broken into large chunks.
Make a sauce with 1-1/2 oz each butter and flour, the milk and the
stock, and simmer gently, half covered, for about 10 minutes. Away from
the heat,season with scant 1 teaspoon mustard, a little salt and plenty of
pepper. Gently fold in the fish mixture and divide between 8 small scallop
shells or cocottes or put it all into one large gratin dish. Cover with
foil and reheat in the oven straight away, or if preparing ahead, set
aside in a cool place until close to serving time. If the mixture is
cold when it goes into the oven, it will probably need 25 minutes or so
at 425 F (220 C)gas mark 7 to become thoroughly heated through. Stand the
dish(es) on a pre-heated baking sheet to help speed things up. When
thoroughly hot, remove the foil and sprinkle the fish mixture
generously with freshly toasted or fried breadcrumbs immediately
before serving.
Scallops And Mussels, Vinaigrette
36 bay scallops
1 cup lemon juice, or more if need
36 mussells, cleaned and de-bea
36 asparagus
1 boston lettuce
1 teaspoon parsley-chopped
1 dijon mustard vinaigrette:
1 egg yolk
4 tablespoon dijon mustard
1 egg-hard boiled, chopped
1/2 teaspoon pepper
1/2 teaspoon salt
1 sugar-pinch of
1 tablespoon onion-minced
1 garllic clove-minced
2 teaspoon shallots-minced
2 teaspoon oregano
1 teaspoon basil
2 teaspoon parsley-chopped
1 cup olive oil
3 tablespoon white wine
3 tablespoon white vinegar
Fat grams per serving: Approx. Cook Time: 01:30 Remove
small white muscle from scallops & mar-inate in lemon juice for one hour.
Steam mussels, discarding any that do not open. Set aside. Cook asparagus
in boiling, salted water for 6-8 min. or until al dente. Drain & cool.
Drain off lemon juice from scallops. Mix scallops & mussels together w/
Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on
top. Arrange mussels & scallops across the asparagus. Sprinkle with
parsleyand serve.
VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients
except oil,wine & vinegar. Add oil slowly in stream then add white
wine & white vinegar. When asparagus isn't in season,fresh,halved
Bartlett pears or halved avocado may be substi- tuted. This dish may
also be served as a maincourse in greater quantities.
Scallops Florentine
3 oz parmesan cheese
1 teaspoon nutmeg
3 each cloves garlic
1/2 teaspoon white pepper
1 1/4 lb fresh spinach, stems
1 1/4 lb bay scallops
1 cut off and reserved
1 rinsed and drained
1/2 cup unsalted butter
8 z shell or small pasta
1 teaspoon salt
1 al dente and drained
1 cup whipping cream
Position rack in center of oven and preheat to 425.
Mince spinach stems and garlic in food processor.
Melt butter in heavy skillet over medium low heat.
Stir in garlic mixture and saute until spinach
stems are very soft (about 8 minutes). Add whipping
cream and simmer until reduced by half (about 5
minutes). Coarsely chop spinach leaves in processor in
batches using off on turns. Add to cream mixture with
nutmeg and pepper. Increase heat to high and cook
until spinach is heated through about 3 minutes.
remove from heat. Stir in scallops and pasta.
transfer to shallow 4 quart baking dish. Sprinkle
with reserved parmesan cheese over top. Bake until
scallops are just opaque, about 10 to 12 minutes.
Serve immediately.
