seafood recipes 7

seafood recipes 7

Filleted Trout With Macadamia Nuts And Fried Capers

4 tablespoon butter

1 splash of dry white wine

2 trout filleted

1/4 cup fish stock, or half clam

1 juice, half water

1 salt and fresh pepper

1/4 cup macadamia nuts, sliced

3 tablespoon heavy cream

1 oil for deep frying

1/8 teaspoon tomato sauce

2 tablespoon capers

A very special way a doing trout fillets, inspired by a dish created by

chef Seppi Renngli at the Four Seasons. In a skillet large enough to hold

the fillets melt about 3 tablespoons butter and, when almost sizzling, add

trout. Saute on one side for about 3-minutes, turn, cover for a minute,

and then saute the other side. A total of 6-7 minutes should do it.

Salt and pepper the fish and remove to a warm place, add nuts for a

moment to the pan to toast, then toss over the trout fillets.

Meanwhile, in a separate small, sturdy pan, heat enough oil so that a

small strainer can be lowered into it.

Let capers drain in the strainer.

Returning to the trout pan, splash in tablespoon or two of wine, then add

stock and cream and boil down rapidly, stirring in just a taste of the

tomato paste and a little more butter. When reduced and slightly

thickened,spoon this little bit of pan sauce over the fillets.

Now quickly lower the capers into the almost smoking oil. Let

them sputter and sizzle a few seconds, then remove the strainer and

shake free of oil. Distribute fried capers in neat piles at either end

of the filletsand serve immediately.

Fillets Of Bluefish General Patton

4 bluefish fillet, 4 oz

1 pint wine, dry chablis

1 cup shallots; finely chopped

1/2 cup parsley; finely chopped

1/2 pint heavy cream

1 tablespoon lemon juice

2 egg yolks; beaten

1 salt & white pepper

Place fillets in a buttered baking dish, sprinkle with shallots and

parsley. Pour on the wine, dust with salt and pepper and bring to a

boil. Cover the dish with oiled, waxed paper (or foil) and place in

preheated 350 degree oven. Cook for 15 minutes. Now drain the juice

from the baking dish into a saucepan, add the cream, the lemon juice,

the beaten egg yolks and continue to stir this over the flame until

it has reduced to thick consistency. Pour this over the fillets,

which you have kept hot in a baking dish, and serve very hot.

Fillets Of Flounder In Lemon Parsley Butter

1/2 cup butter or margarine, melted

2 tablespoon cornstarch

3 tablespoon lemon juice

1 tablespoon chopped fresh parsley

2 lb flounder or sole fillets

1 celery salt, to taste

1 pepper, to taste

1. Melt butter in a 12 x 7-inch, heat-resistant, non-metallic baking

dish. Add coirnstarch, lemon juice and parsley. Stir to blend well.

2. Dip each fillet in butter sauce. Arrange in baking dish with

butter sauce side up. 3. Sprinkle fillets with celery salt and pepper

to taste. Cover loosely with clear plastic wrap and heat in Microwave

Oven for 7 minutes or until fish flakes easily with a fork. 4. Let

stand covered for 2 minutes to finish cooking. Spoon sauce over each

serving.

Firecracker Grilled Alaskan Salmon

4 6 oz salman steaks

1/4 cup peanut oil

2 tablespoon soy sauce

2 tablespoon blasamic vinegar

2 tablespoon chopped scallions

1 1/2 teaspoon brown sugar

1 clove garlic, minced

3/4 teaspoon grated fresh ginger root

1/2 teaspoon red chile flakes, or more to

1 taste

1/2 teaspoon sesame oil

1/8 teaspoon salt

Place the salmon steaks in a glass dish. Whisk together the remaining

ingredients and pour over the salmon. Cover with plastic wrap and

marinate in the refrigerator for 4 to 6 hours. Heat the grill. Remove

the salmon from the marinade, brush the grill with oil and place the

salmon on the grill. Grill over medium heat for 10 minutes per inch

of thickness, measured at the thickest part, turning halfway through

cooking, or until the fish just flakes when tested with a fork.

From The Austin American Statesman typed by jessann :)

Fish

1 no ingredients

Blue, mackerel, salmon, steelhead, trout, and other fatty fish except

tuna.

Caution: Eviscerate fish within 2 hours after they are caught. Keep

cleaned fish on ice until ready to can.

Note: Glass-like crystals of magnesium ammonium phosphate sometimes

form in canned salmon. There is no way for the home canner to prevent

these crystals from forming, but they usually dissolve when heated

and are safe to eat.

Procedure: Remove head, tail, fins, and scales. Wash and remove all

blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-1/2

inch lengths. Fill pint jars, skin side next to glass, leaving 1-inch

headspace. Add 1 teaspoon of salt per pint, if desired. Do not add

liquids.

Adjust lids and process following the recommendations in Table 1 or

Table 2 according to the canning method used.

Table 1. Recommended process time for Fish in a dial-gauge pressure

canner.

Style of Pack: Raw. Jar Size: Pints. Process Time: 100 minutes.

Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.

2,001 - 4,000 ft: 12 lb.

4,001 - 6,000 ft: 13 lb.

6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Fish in a weighted-gauge

pressure canner.

Style of Pack: Raw. Jar Size: Pints. Process Time: 100 minutes.

Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.

Above 1,000 ft: 15 lb.

====================================================

=== === * USDA

Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master

format courtesy of Karen Mintzias

Fish & Brewis

1 lb salt cod

2 hardbread or hardtack cakes

1 cup salt pork; diced

Cut cod into serving-size pieces. Soak cod and hardbread separately

in cold water for 8 hours or overnight. Drain fish. In saucepan,

cover fish with cold water. Heat to boiling and boil gently for 15 to

20 minutes or until tender; drain.

Meanwhile, in skillet, fry salt pork until golden. Brain bread and

place in saucepan, cover with salted water and bring to a full boil.

Drain immediately and serve with fish on warm plates. Sprinkle with

scrunchions. SERVES:4

Fish & Cheese Chowder

1 lb fish fillets, fresh or froze

====================================================

===

=================== BBS: Ned's Opus Date: 03-21-94 (00:52) Number:

309 From: STUART FLECK Refer#: 30 To: CARL GRIFFITH Recvd: NO Subj:

MREs Conf: (4) Cooking

Fish & Leek Chowder

1 tablespoon margarine

1/2 cup onion; chopped

2 carrots; medium, chopped

1 cup bell pepper; chopped

1/2 cup anaheim chili; chopped

2 cup tomatoes; italian, chopped

4 medium potatoes; peeled and cut into 1/2 c

1 cup fish stock

4 leeks; chopped, white only

2 bay leaf

1 cup white wine; sauvignon blank

1 teaspoon black pepper

1 teaspoon thyme; 2 fresh sprigs

2 tablespoon parsley; chopped

3/4 lb shark; cut into 1/2 cubes

1/4 lb dried cod; refreshed

1/4 lb bay scallops

1 can evaporated skim milk 12 oz.

Melt the margarine in a large soup kettle. Add the onion and cook over

moderate heat until soft, 3 minutes. Add the carrots, cook for several

minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook

for 3 minutes or so, add tomatoes, potatoes, fish stock, wine,

pepper, thyme and parsley. Bring to a low boil, reduce the heat and

simmer, covered, until the potatoes are almost done, 10 to 20 minutes.

This is the point to do ahead have ready to add the fish, on the day

it is to be served.

Bring the Chowder base to a simmer and add the fish and scallops and

simmer, covered until the fish is just done, 5 to 15 minutes (don't

overcook). Add the evaporated milk and stir gently. Serve at once.

Garnish with washed parsley leaves, and hot pepper sauce.

Fish & Mushrooms

1 large onion; thinly sliced

1 tablespoon oil

1 1/2 cup mushrooms; sliced thinly

1 lb fish fillets; (cod, halibut sole) cut i

1 dash salt

1 dash pepper

1 stack celery; sliced thin

1 tablespoon soy sauce

1 tablespoon dry sherry

Preheat skillet(non-stick) and saute onion in oil. Add mushrooms and

saute about 2 minutes, stirring constantly, until mushrooms wilt.

Spread half of fillet slices on mushrooms; sprinkle with salt and

pepper; and remaining fillet; sprinkle these with salt and pepper.

Add celery, soy sauce, and sherry; cook gently, covered, for ten

minutes.

Food Exchange per serving: 1 VEGETABLE EXCAHNGE + 3 LEAN MEAT

EXCHANGES + 1 FAT EXCHANGE CAL: 200

Fish & Potato Platter

8 oz plain non-fat yogurt

2 tablespoon rice vinegar

1/2 teaspoon salt

3/4 lb small red potatoes, sliced

1 cup broccoli florets

1/4 cup chopped fresh dill

2 tablespoon chopped chives

1/2 teaspoon pepper

1 lb salmon filets, cut in pieces

2 tablespoon lemon juice

Combine first 6 ingredients in a small bowl; cover and chill.#

overlap potato slices around edge of a round 12 inch platter. Cover

and microwave at high for 3 minutes. Uncover and place fish in a ring

inside potatoes with pieces end to end. Mound broccoli in center of

platter. Sprinkle fish and potatoes with lemon juice; cover.

Microwave at high 8 minutes or until fish is cooked through and

potatoes are tender, giving dish a half-turn at 4 minute intervals.

Serve with a dill sauce.

Fish & Stoffle

4 cup two day old bread crumbs

1 large onion, finely minced

2/3 cup milk (approx.)

1 egg

1 tablespoon prepared mustard

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon poultry seasoning

3 tablespoon melted butter or

1 4 strips of bacon

2 lb fresh or frozen hake, cod or

1 any firm, white fish

Mix milk, egg, mustard and seasonings and pour over bread cubes. Toss

until bread absorbs milk. Mound in a 3 quart bake dish, lightly

buttered. Arrange fish over dressing. Top with melted butter or

strips of bacon. Paprika, chives or parsley may be sprinkled on for

eye appeal. Bake at 375F until fish flakes easily. Baking time will

depend on thickness of fish and whether frozen or fresh.

Fish & Tomato Zucchini Saffron Coulis

1 no ingredients

3 lb tomatoes -- peeled, seeded,

: diced

1/4 ts saffron -- powdered

1/3 lb baby zucchinis -- thinly

: sliced

2 TB Parmesan cheese -- freshly

: grated

: salt -- to taste

: fresh ground black pepper --

: to taste

1 1/2 lb fresh or frozen fish

: fillets

: water -- for steaming

1/4 c fresh lemon juice

2 green onions -- coarsley

: chopped

Sauce:

Place tomatoes into 3 quart heavy bottomed saucepan over medium-high

heat. Cook at a simmer until juice evaporates and fiber breaks down,

about 20 minutes. Add saffron. Blend thoroughly. Add zucchini. Cook 1

minute. Season to taste. Remove from heat. Stir in cheese. Yields

about 4 cups. Can be made ahead of time and refrigerated or frozen.

Use 1/4 to 1/2 cup of sauce per serving.

Fish:

Rinse fish under cold water. Bring water, lemon juice, and onions to

a boil in steaming vessel of choice. Reduce heat to simmer. Steam

fish for 6 to 12 minutes per inch thickness until just opaque

throughout. Serve immediately topped with coulis.

Recipe By : The National Fish & Seafood Promotional Council

From: john And Deirdre Fisher[smtp:fis

Fish A La Lyle

3 eggs

1 splash of milk

1 pkg golden dipt breading mix

4 cup bread crumbs

1 garlic powder, salt and pepper to t; aste

1 vegetable oil to fry

4 fillets of fish (perch, walleye pik; e, etc)

"Here's my quick and dirty recipe to cook fresh fillets...

Soak your fish in a pan of milk first, overnight if you have time.

Mix the eggs in a bowl with just a splash of milk. Mix in equal

portions Golden Dipt Fish Style breading and 4 cups of bread crumbs.

Note -- do NOT read the Golden Dipt box, mix it dry with the bread

crumbs.

Add garlic powder, salt and pepper to taste. For older men (Pat) use

more garlic powder... this really does help (g).

Put about 3/4 inch of oil in a frying pan and heat for about 10

minutes on medium/high or until water sizzles when splashed in the

grease (carefully).

Take your fillets from the pan of milk and dip it in the egg/milk

mixture. Then take it from there to the dry batter and make sure that

the entire fillet gets a good coating. Place it in the pan of hot oil

until golden brown. After you have repeated the process for all of

the fillets, eat your heart out!!"

Fish Baked In Coconut Chutney

2 cloves garlic -- peeled and

1 chopped

2 jalapeno peppers -- cut in

1 half, seeded

1 cup coconut flakes

1/2 cup fresh cilantro leaves

1/4 cup fresh mint leaves

1 teaspoon cumin seed

2 tablespoon water

2 tablespoon lime juice

1/4 teaspoon ground turmeric

2 tablespoon canola oil

1 1/3 lb whitefish fillets

1 lime wedges

1 and chopped

In a food processor or blender, finely chop the garlic and jalapeno.

Add the coconut, cilantro, mint, cumin seed, water and lime juice.

Process just to blend. Transfer to a bowl. Combine the oil and

turmeric. Place the fish in a foil-lined baking pan and brush with

the oil mixture. Spoon some of the chutney on each piece of fish,

reserving a couple of tablespoons. Bake in a preheated 450-degree

oven 12 minutes per inch of thickness of fish. Serve with remaining

chutney spooned on top, and lime wedges. Recipe By : Dave DeWitt and

Arthur J. Pais

Fish Baked In Sour Cream

2 lb fish fillets-fresh or frozen

1 large onion, sliced

2 tomatoes, cut in wedges

1 salt and pepper

1 paprika

1/2 cup grated parmesan cheese

1 cup sour cream

1 tablespoon butter

Thaw fillets if frozen. In greased shallow baking dish, arrange

onion and tomatoes. Place fish fillets over vegetables. Sprinkle

with salt and pepper to taste and paprika.

Combine cheese with sour cream; pour over fillets. Dot with butter.

Bake in 400øF oven until fish flakes easily when tested with fork.

Makes 6 servings.

Fish Baked~ Broiled~ Or Barbecued In Foil

6 fillets, or whole small

1 pan-dressed fish

1 (about 2 lbs.)

6 sheets heavy aluminum foil

1 salt

1 seasoned pepper

1 dried dill seed, parsley,

1 or rosemary, if desired

1 butter

6 lemon or lime slices

12 tablespoon dry white wine

Preheat oven to 400, preheat broiler, or have charcoal at cooking

temperature in BBQ grill.

Place each individual serving of fish on a sheet of foil. Sprinkle

with salt, seasoned pepper and dill, parsley or rosemary. Dot

generously with butter. Top with slice of lemon or lime. Pour 1 to 2

TBS. of wine over fish. Fold foil up around fish and seal by

folding, allowing a little space on top of fish.

Bake 20 to 30 minutes in oven, or for 15 minutes in broiler, or for

30 minutes over glowing charcoal. Fish will be tender and flake

easily when done. The High Altitude Cookbook, by Beverly A. Nemiro &

Donna M. Hamilton, Random House, NY, 1969.

Fish Broth (Brodo Di Pesce)

2 medium onions

2 medium leeks

2 tablespoon olive oil

1 lb heads and bones from red snapper, r; ockfish, cod,

1 flounder, porgy, or sea bass

1 tablespoon tomato paste

1 salt to taste

2 quart boiling water

1 celery stalk

2 sprigs fresh thyme (or 1 tsp dried; )

PREPARATION: Peel and coarsley chop the onions. Rinse leeks, remove

greentops, and reserve white parts for another use.

COOKING: Heat oil in a 6-quart soup kettle. Add onions and saute

over medium-high heat until softened, about 2 minutes. Add fish heads

and bonesand saute until golden, about 5 minutes. Stir in salt and tomato

paste. Add the boiling water to the soup kettle. Cut the celery stalk in

half andadd it to the soup along with the thyme and leek greens. Simmer

for 25 minutes. Strain broth through a fine sieve and return it to the

soup kettle; set aside. (Can cool, cover, and refrigerate for up to

2 days or freeze for up to 1 month.)

Makes 2 quarts

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

Fish Broth With Oysters & Saffron

1/4 cup butter, unsalted

1 medium onion, coarsely chopped

1 1/2 carrots ***

3 celery ***

2 small leeks ***

6 parsley stems

2 garlic, cloves, crushed, - peeled

2 bay leaves

1/2 teaspoon juniper, berries

1 large tomato, cut into wedges

3 lb bones, fish, and trimmings

1 cup wine, white, dry

6 cup water, cold (approximately)

1/4 teaspoon salt (or to taste)

4 clams

8 oysters, shucked

1 oz mung bean threads **

8 radicchio leaves

1/4 teaspoon saffron threads

** Soak the mung bean threads (also called cellophane noodles)

in hot water for twenty minutes. Drain, and cut into 2-inch lengths.

Set aside.

*** Split the carrots, celery and leeks lengthwise in half.

Clean, peel, and slice the vegetables into 1/2-inch-thick slices.

Melt the butter in a stockpot over medium-high heat. Add the

onions, carrots, leeks, parsley, garlic, bay leaves and juniper

berries, tossing the mixture well to coat with butter. When the

vegetables begin to sizzle, reduce the heat to medium low and cover.

Cook, covered, stirring occasionally, about 10 minutes.

Add the tomato to the stockpot and stir for 1 minute. Add the

fish bones and trimmings and white wine. Cook this mixture for 5

minutes, stirring occasionally. Add cold water to cover and raise

heat to medium high. Bring to a boil, skimming all of the froth from

the surface as it forms. Immediately lower heat and simmer gently,

uncovered, for 35 to 40 minutes. Strain the mixture, pressing the

solids firmly to extract all liquid. Discard the solids. Add salt to

taste.

Heat 4 cups fish broth in a saucepan. Steam clams separately in

small amount of broth just until shells open, removing each shell as

it opens. Transfer to 4 warm soup bowls; strain clam broth into warm

fish broth, avoiding any grit at the bottom.

Add oysters to fish broth and cook gently over low heat,

uncovered, just until edges curl, about 1 minute. Place 2 oysters in

each bowl. Ladle warm broth into bowls and add 2 tablespoons mung

bean threads. Add radicchio leaves and saffron and serve.

Fish Cakes #1

1 lb fish, cod

1 each egg

3 medium potatoes

1/4 cup milk; hot

1/2 teaspoon pickling spices

1 bread crumbs; or matzo meal

Boil fish, potatoes, and spices until potatoes are soft. Remove

spices, mash potatoes, add hot milk and beat until light and fluffy.

Add flaked fish and well beaten egg. Chill thoroughly, form into

cakes, dip in bread crumbs (or matzo meal) and chill again. Fry in

shortening (or Passover approved oil).

Fish Cakes #2

1 lb fish, haldock

1 1/2 cup potatoes; mashed

1 teaspoon mustard, prepared

1 salt; to taste

1 pepper, black; to taste

1 tablespoon onion; finely chopped

1 lemon juice

1 each egg, beaten

For every cup of haldock, add mashed potatoes, mustard, salt and

pepper, onions and a little lemon juice. Mix all with a little beaten

egg and form into cakes. Dip in remaining egg and coat with crumbs.

Refrigerate uncovered until firm, then fry or bake.

Fish Caribbean With Herbed Wine Sauce

1 cup rice or couscous -- cooked

4 sheets parchment paper,foil

1 or -- banana leaves

2 small zucchini -- matchstick

1 strips-2c

1 chile poblano or chile

1 pasillo -- in thin strips

1 roasted, peeled -- and

1 seeded

1 lb boneless firm white fish --

1 in 4 pieces

4 medium tomatoes -- peeled/diced-1

1 cup

10 black olives -- finely

1 chopd

1 teaspoon each chopped fresh basil,

1 thyme -- tarragon

1 parsley, and green onion

1 tops

1 egg -- if using parchment

1 paper, to seal edges

Place on a baking sheet and cook for 12 minutes or until fish is done!

(Depends on the fish) Wing it. 3/4 cup herbed wine sauce (recipe

follows) 1. Preheat an oven to 350 degrees 2. Cut parchment paper

into 4 pieces about 10 to 12" square, same with foil, and I'm not

sure about the banana leaves. Any of these would surely work. 3.

Place 1/2 cup of the cooked rice in the middle of any of the above.

Top each serving with 1/2 cup of zucchini strips, a piece of the

fish, 1/4 cup diced tomato and 3 thin strips of the chile. 4.

Sprinkle a fourth of the chopped olives on each serving, and top with

1/4 each of the fresh herbs. 5. Seal any of the above wrappings the

best you can. String, holding the parchment together with egg, etc.

Now........ HERBED WINE SAUCE 1 1/2 cups coarsely chopped onions 3

cloves garlic very finely chopped 1 tablespoon fresh thyme 1/4 cup

fresh chopped tarragon 1 cup dry white wine 3 tablespoon light virgin

olive oil 2 thin strip of the chile 1. Combine all the ingredients

except the oil and the chile in a blender and puree. Pour into a

small saucepan and bring to boil over medium heat. Reduce heat to low

and simmer until the sauce is reduced by half. 2. Strain the reduced

sauce, pressing all the liquid out. Slowly whisk in the olive oil

until smooth. 3. Chop the strip of chile very tiny and add to the

sauce. (Sauce could be made ahead and reheated just before serving)

To serve, place each packet on a plate, open the packet and put 3

tablspoons of the sauce over the top.

Recipe By : RUBYdakoda

From: Date:

Fish Casserole

----WALDINE VAN GEFFEN VHGC42A----

2 lb speckled trout, redfish or red snap; per fillets

1/2 cup creamy italian salad dressing

1/2 cup butter; melted

1 1/2 cup potato chips; crumbled

8 slice velveeta cheese

NOTE-Do not use ridged potato chips and only use "creamy" dressing.

Place fish in a 9x12" baking dish. Pour salad dressing over fish and

then melted butter. Sprinkle potato chips over fish and add cheese

slices. Bake for 15 minutes in a preheated 350~ oven.

Fish Chowder I

1 lb fresh fish filets

4 potatoes, peeled, sliced

1 salt and pepper

1/4 cup diced salt pork

1 small onion, diced

2 cup milk, scalded

Cook fish slowly in small amount of water until fish flakes when

tried with a fork. Remove fish and flake. Cook potatoes in fish water

until tender. Fry out salt pork, add onion and cook slowly until

lightly browned. Add fish, salt pork and onions to potatoes in fish

water. Next, pour milk into pan, heat and add to chowder. Season with

salt and pepper. Crushed crackers may be added to the chowder.

Yield: 4 servings

Fish Citrus Salad

----SALAD----

1 lb large fish fillets; such as salmon, halibut o

1 white wine

1 large onion; sliced and separated into

4 medium oranges; or

2 grapefruit

2 medium avocados

----DRESSING----

1/3 cup olive oil

1/4 cup grapefruit juice

1 teaspoon mustard

1 salt

1 ground pepper

Cut the fish fillets into 3/4" cubes. Poach the fish in the white wine

along with the onion slices for about 8 minutes. Let them cool in the

liquid, then strain it off.

Peel the oranges and slice thinly crosswise. Remove the seeds. For

grapefruit, peel and section, then cut the sections into 2 or 3

pieces. Peel the avocados and cut into cubes. Toss the avocado in a

bit of the grapefruit juice.

To make the dressing, blend the oil, juice, and mustard. Salt and

pepper to taste.

To serve the salad family-style, toss the ingredients with the

dressing and serve. For a fancier presentation, line the bottom of a

salad plate with overlapping slices of orange, surround it with

avocado cubes and pile the fish cubes in the center. Drape the onions

over the fish and drizzle with the salad dressing.

Per Serving: Calories: 516, Protein: 24 g, Carbohydrate: 21 g, Fat:

39 g, Saturated Fat: 6 g, Cholesterol: 37 mg, Sodium: 73 mg, Fiber: 5

g.

Fish Clams & Corn Chowder

4 idaho potatoes, peeled and cut into; 1/2 inch cubes

6 oz pork fat cut into 1/2 inch cubes.

2 tablespoon unsalted butter

4 garlic cloves, finely chopped

1 large onion, coarsely chopped (1/4 inch; p, ieces)

3 celery stalks, coarsely chopped

2 cup clam juice, fresh, canned or bottl; e, d

1 tablespoon fresh ground black pepper

1 tablespoon marjoram

1 tablespoon thyme

1 tablespoon sage

1/2 tablespoon rosemary, chopped fine.

1 cup dry white wine

1 cup fresh sweet corn or

16 oz unsalted canned corn, strained

1 lb fresh fish, cut into 1 inch square; pieces

24 fresh shelled chowder clams or

1 cup strained canned clams chopped up

2 cup light cream

Use an enamel pot that holds about one gallon, add 2-3 ears sweet

corn to boiling water. Cook until almost tender then cut corn off the

cob. Add the potatoes to the same water and boil them until half

done, about 5 minutes, strain and set aside. On a medium heat, brown

the pork fat until it's nearly crisp, remove the fattiest bits. Add

the onion and when it's caramelized, add the garlic, celery and

potatoes. Let each brown a little before the next is put in. Add the

butter if needed. On a low heat add 1 cup of clam juice, white wine,

corn and all the spices. Simmer a few minutes to reduce slightly. Add

the remaining clam juice, clams and fish, simmer another 5 minutes

max. Salt lightly if necessary with course salt. Add light cream,

when its starts to simmer its chow time! Serves 4

If you want to make chowder without the clams then make a fish stock

to substitute for the clam juice. Into one quart cold water add a 1/2

cup of white wine, a small celery stalk, a few sprigs' parsley, a bay

leaf, a pinch of thyme, 1/2 a small onion, a pinch of coarse salt, a

few peppercorns and the head, tail and bones of any fish. Reduce it

until you have about 2 cups (about 20 minutes) of stock. Strain

liquid into a few bowls temporarily.

Posted By jbphoto@pipeline.com (James Brill) On rec.food.recipes or

rec.food.cooking Submitted By MARK ALEXANDER

On 11 MAR 1995 2044 GMT

Fish Courtbouillon

3 lb catfish steaks

1/2 cup salad oil

2 onions, chopped fine lemon slices

1 clove garlic, minced

1 can tomato sauce salt, red and black pe; pper

In medium size Dutch oven, bring oil to medium heat. Add

alternate layers of fish, (sprinkled with salt, black and red

pepper) and onions, garlic, lemon slices and tomato sauce. Do

not add water. Cover and simmer for 1 hour. A small amount of

water may be added toward end of cooking time if necessary

for more gravy. Serves 4.

Serve over mounds of rice. Try a tossed green salad and

French bread.

Note: Another elegant fish delight is called Bouillibasse and

you get those recipes when you order "CAJUN COOKING FUN".

---

chapter end

Converted by MMCONV vers. 1.20

Fish Creole

1 lb frozen fish fillets

1/3 cup chopped onion

1/3 cup chopped green pepper

1 centiliter garlic, minced

1 can tomatoes, cut up 16 oz.

2 tablespoon snipped parsley

1 tablespoon instant chicken bouillon

1 granules

1 dash hot pepper sauce

1 tablespoon cornstarch

3 cup hot cooked rice

Thaw fish, if frozen. Cut into 1 inch cubes. Combine onion, green

pepper, garlic and 2 tablespoons of water. Cook covered, till tender.

Add undrained tomatoes, parsley, bouillon, hot pepper sauce, and 1/2

cup of water. Simmer, covered, 10 minutes. Blend cornstarch and 3

tablespoons of cold water; stir into tomato mixture. Cook and stir

till thickened. Stir in fish. Simmer, covered for 5 to 7 minutes.

Serve over rice. Randy Rigg

Fish Curry

1/3 cup finely chopped onion

2 tablespoon mncd frsh cilantro stems

2 tablespoon mncd frsh lemongrass

1 (frm bottom 6 of stalk)

1 tablespoon turmeric

1 tablespoon mncd fresh ginger

1 tablespoon ground cumin

3 lge garlic clvs, halved

3/4 teaspoon dried crushed red pepper

1 tablespoon vegetable oi

3/4 lb 1 1/2 thick sea bass

1 fillets, cut in 3 pieces

1 cup cnd unswtnd coconut milk

2/3 cup bottled clam juice

1 minced fresh cilantro

1 freshly cooked rice

Blend first 8 ingredients in processor to dry paste, stopping

frequently to scrape down sides of work bowl. (Paste can be prepared

3 days ahead. Cover and chill.) Heat oil in medium nonstick skillet

over med-high heat. Add 2 rounded T spice paste; stir 1 minute. Add

fish and cook 2 minutes, turning occasionally with tongs. Add coconut

milk and clam juice and simmer until fish is cooked through, turning

occasionally, about 6 minutes. Transfer fish to plate. Boil liquid

until reduced to thick sauce, about 8 minutes. Season with salt.

Return fish to sauce and heat through. Sprinkle with cilantro. Serve

over rice. From Bon Appetit, June, 1992. MM format by Mike Kean.

Fish Cutlets With Curry Sauce

1 tablespoon oil

1 onion, sliced thickly from top to b; ase

1 teaspoon fresh ginger, grated

8 candlenuts, chopped into 8 pieces

1 teaspoon curry powder

2 teaspoon light soy sauce

2 teaspoon lemon juice

1 cup water

4 fish cutlets, (fillets??)

2 spring onions, chopped

1. Heat oil in frying pan, add onions, stir-fry until tender. Add

ginger, candlenuts and curry powder, stir-fry over low heat for 3

minutes.

2. Add soy sauce, lemon juice and water, bring to a boil. Reduce

heat and simmer for 3 minutes.

3. Add fish cutlets in single layer, cover, simmer for 5 minutes on

each side or until just cooked through.

NOTE: Any white fish cutlets or fillets are suitable for use with

this recipe.

Fish Fantastic & Fast

4 fish fillets or steaks; about 6oz ea, 3/4 thick*

1/4 cup dried tomato bits

1/4 cup lemon juice

2 tablespoon chopped fresh thyme or

2 teaspoon dried thyme

4 teaspoon garlic; minced

1 salt and pepper

Preheat oven to 400~. Cut 4 12" circles from kitchen parchment; fold

each circle in half.** Unfold circles and place fish pieces next to

folds. Top fish with tomato bits, lemon juice, thyme, garlic, salt

and pepper, dividing equally. Refold paper over fish so that cut

edges meet. Fold and roll cut edges up all the way around to seal

packes securely. Place on baking sheet; bake 10 to 12 minutes until

packets are browned and puffed. Transfer to plates; cut open to

serve. *Any thick-fleshed fish such as halibut, sea bass and orange

roughy. **Aluminum foil may be used in place of kitchen parchment.

Cut 4 12" squares of foil; proceed as with parchment circles, but

bake for 12 minutes.

Fish Filets With Winter Salad

2 oz lettuce

3 1/2 oz radishes

2 oz red onions

4 sage leaves

2 tablespoon wine vinegar

1 salt

1 pepper

1 sugar ,to taste

3 tablespoon oil

6 oz fish filets

1 flour to coat

1 oz butter

1.Clean the lettuce and the radishes;pat dry. Cut radishes into fine

strips. 2.Peel onion and cut into fine strips. 3.Wash sage and chop

finely. 4.Mix vinegar with the sage,salt,pepper and sugar to make it

sweet and

sour to taste.Mix in the oil;add the lettuce and onions and radishes

and mix well. 5.Salt fish filets;roll in flour until well coated

and fry in the

butter ,on both sides about 4 minutes. 6.Put sald on a plate and

arrange the fish on top,serve. 7.Serve with fresh bread and a dry

white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY

315-785-8098

Fish Fillets Au Gratin

6 tablespoon butter (or marg.)

1 cup onion; chopped

1/2 cup celery; chopped

1/2 cup green pepper; chopped

6 tablespoon flour, all-purpose

1 1/2 cup milk

1 1/2 teaspoon salt

1 teaspoon pepper

1/4 teaspoon thyme

1 dash hot sauce

1 lb fish fillets; thawed

1 cup breadcrumbs

1/2 cup cheese, cheddar; shredded

Melt butter over low heat in a saucepan; saute onion, celery, and

green pepper until tender. Blend in flour, stirring well. Gradually

add milk, stirring constantly. Cook over medium heat, stirring

constantly, until smooth and thickened. Add salt, pepper, thyme and

hot sauce, blend well.

Place fish fillets in a buttered 8" square baking dish; cover with

sauce. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at

450 degrees for 20 to 25 minutes or until fish is done.

Fish Fillets Au Gratin #2

6 tablespoon butter (or marg.)

1 cup onion; chopped

1/2 cup celery; chopped

1/2 cup green pepper; chopped

6 tablespoon flour, all-purpose

1 1/2 cup milk

1 1/2 teaspoon salt

1 teaspoon pepper

1/4 teaspoon thyme

1 dash hot sauce

1 lb fish fillets; thawed

1 cup breadcrumbs

1/2 cup cheese, cheddar; shredded

Melt butter over low heat in a saucepan; saute onion, celery, and

green pepper until tender. Blend in flour, stirring well. Gradually

add milk, stirring constantly. Cook over medium heat, stirring

constantly, until smooth and thickened. Add salt, pepper, thyme and

hot sauce, blend well.

Place fish fillets in a buttered 8" square baking dish; cover with

sauce. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at

450 degrees for 20 to 25 minutes or until fish is done.

Fish Fillets In Garlic Butter

2 tablespoon butter or margarine

2 small garlic cloves, minced

4 fish fillets (6 oz. each) - salmon,; - (or whitefish or

1/4 cup green onion, thinly sliced

1 lemon wedges

In a skillet, melt butter over a medium heat. Saute garlic 1 minute.

Place fish over garlic, cover and cook over low heat 3 minutes.

Carefully turn fish; sprinkle with onions. Cover and continue to cook

until fish flakes easily with fork, about 2-3 minutes. Squeeze lemon

over fish. Serve immediately.

Fish Fillets In Zucchinni Cream

1 1/2 teaspoon butter

1/2 cup sliced zucchinni

1 1/2 tablespoon sour cream

1 lb fish fillets

1/3 cup butter milk

1 seasoning to taste

Melt butter in skillet, and gently fry fish until golden

brown..(approx 4 mins). Remove from pan and keep warm. Saute the

zucchinni in the same pan until cooked but not soggy, then stir in

the butter milk sour cream and seasonings. Pour sauce over fish

fillets, top with a little grated cheese, melt under boiler for a

minute or two and serve. Recipe from: The Australian Heritage

Cookbook.

Fish Fillets With Asian Vegetables

2 lb fish fillets

10 oz sliced water chestnuts

10 oz sliced bamboo shoots

6 scallions trimmed

1/2 lb fresh snow peas, cut into f

1 cup court bouillon

1/4 cup soy sauce

1/4 cup sesame oil

1/4 teaspoon pepper

1 teaspoon minced garlic

2 teaspoon finely minced ginger

HEAT THE OVEN TO 350F. Arrange the fish fillets in a baking dish. Place

thewater chestnuts and bamboo shoots in a colander, and pour boiling water

over them to remove the tinny taste. Arrange the vegetables around the

fish. Also arrange the scallions and snow peas. Bring the court bouillon

toa simmer, along with the soy, sesame oil, pepper, garlic and ginger.

Pour this over the fish, cover the fish with a sheet of buttered wax

paper, buttered side down, and bake for 7 minutes. Remove from the

oven, drain thecooking liquids, and reduce them by half. Serve immediately,

dividing the fish among the plates along with the vegetables. This will

serve 6.

Fish Fillets With Tomatoes Capers & Olives

1 stephen ceideburg

1 1/2 lb fish fillets *

1 tablespoon fresh lime juice

1/4 teaspoon salt

1 1/2 teaspoon vegetable oil

1 1/2 teaspoon olive oil

1 medium onion, thinly sliced

45 oz good-quality tomatoes, lightly drai; ned

2 cloves garlic, minced

12 meaty green olives, pitted and coar; sely chopped

2 tablespoon large spanish capers

2 medium pickled jalapeno chilies, sliced pl; us:

1 tablespoon pickling juices

3/4 teaspoon dried marjoram

3/4 teaspoon dried thyme

2 tablespoon finely chopped parsley **

3 bay leaves

1 one-inch cinnamon stick

2 whole cloves

1/4 teaspoon black peppercorns, cracked

1 fish broth, bottled clam juice or w; ater salt (opt)

* like boneless and skinless red snapper or halibut, in 6 1 1/2-inch

thick piece. ** plus a few sprigs for garnish

Rinse fillets, place them in a non aluminum dish and sprinkle them

with lime juice and salt. Cover and refrigerate for 1 hour. In a

large nonstick skillet, heat oils over medium heat, add onions and

cook, stirring frequently, until golden, about 5 to 7 minutes.

Cut tomatoes into 1 inch pieces and place them in a bowl, collecting

the juices as you go.

Add garlic to onion and cook for a minute or so, then add tomatoes.

Simmer for 5 to 10 minutes, or until most of the liquid has

evaporated. Divide olives and capers between two small bowls and set

one aside to use for garnishes. To the other bowl, add jalapenos,

pickling juice, marjoram, thyme and chopped parsley. If you don't

want bay leaves, cinnamon, cloves and pepper in the finished sauce,

wrap them in cheesecloth and tie with a string, otherwise add them

directly to the olive mixture.

Add the olive-herb mixture to the tomatoes, along with fish stock,

clam ice or water. Simmer, covered, for 10 minutes, then taste,

adding salt if necessary. Remove the cheesecloth bag, if using, and

the bay leaves.

Remove fillets from marinade and rinse. To cook on the stovetop,

place them in the skillet, covering them well with sauce. Cover and

cook over medium heat for 4 minutes. Turn the fillets over, cover and

cook for 2 to 3 minutes longer, until they flake when pressed firmly

with a fork at the thickest part.

Alternatively, to bake, preheat oven to 350 degrees F. Place the

fillets in a single layer in a lightly oiled baking dish. Spoon the

sauce over them, cover with aluminum foil and bake for 10 to 15

minutes, or just until the fish flakes when pressed firmly with a

fork at the thickest part. Serve garnished with reserved olives,

capers and parsley.

185 CALORIES PER SERVING: 25 G PROTEIN, 5 G FAT, 10 G CARBO- HYDRATE;

249 MG SODIUM; 41 MG CHOLESTEROL.

From Authentic Mexican: Regional Cooking from the Heart of Mexico by

Rick Bayless with Deann Groen Bayless (William Morrow & Company,

1987).

Posted by Stephen Ceideburg

Fish From Tipitapa (Pescado A La Tipitapa)

1 1/2 lb sea bass, red snapper

1 or similar fish

1/2 cup onion, sliced

1/4 cup tomato, sliced

1/2 cup sweet red pepper, sliced thi

1 teaspoon worchestershire sauce

1/2 teaspoon sugar

1/2 cup water

1/4 cup white table wine

2 teaspoon corn oil

3 tablespoon cornmeal

1/4 cup corn oil

1 bay leaf

Bone fish. Cook the onion, tomato, sweet pepper, Worchestershire

sauce, sugar and water together over moderate heat for 10 minutes.

Add the wine, oil and bay leaf and cook for 5 minutes more. Set the

sauce aside and keep warm. Toast the cornmeal in a dry skilllet for

about 2 minutes, or until the odor is released and the color changes.

Heat the oil in a skillet over moderate heat. Roll the fish

liberally in the cornmeal and fry in the oil until slightly crisp,

about 5 minutes on each side. Turn the fish only once. Remove and

drain on paper towels for a moment. Pour the warm sauce over the

fish. Serve warm.

Fish Fumet

2 lb fish trimmings do not use salmon

2 quart cold water

1/4 cup tarragon vinegar

2 celery stalks with leaves cut into; 2-inch pieces

2 carrots; cut into 2 pieces

2 leeks; white part only, split

1/2 medium head of lettuce

10 white peppercorns

5 dill sprigs, fresh

3 parsley sprigs

2 bay leaves

1 teaspoon dried thyme

1 teaspoon salt

Combine all ingredients in 4- to 5-quart saucepan and bring to boil.

Reduce heat and simmer uncovered 45 minutes. Strain through colander

or cheesecloth-lined strainer before using. ---

Fish Gourmet

2 tablespoon salad oil

4 thick fish fillets

4 tablespoon white wine

4 tablespoon tomato sauce

1 clove garlic, crushed

1 salt and pepper

2 bay leaves

2 tablespoon white breadcrumbs

1 tablespoon parsley

Pour the salad oil into an ovenware dish and arrange the fillets in

this. Sprinkle the white wine and tomato sauce over fish and add the

garlic, salt and pepper, and bay leaves. Sprinkle breadcrumbs over

top together with the chopped parsley. Bake at 350 F, for about 25-30

minutes.

Fish House Barbecue

2 cup tomato sauce; (15 oz. can)

1/2 cup dry white wine

4 tablespoon butter, melted

2 tablespoon lemon juice

2 tablespoon green onion, chopped

1 teaspoon salad herbs, dried

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon hot pepper sauce

6 trout, whole, dressed

In small saucepan, combine tomato sauce, wine, melted butter, lemon juice,

green onion, salad herbs, sugar, salt, and hot pepper sauce. Simmer 10 to

15 minutes.

Grill fish over hot coals 10 minutes on each side.

Brush both sides of fish with sauce during the last few minutes of

grilling. Pass remaining sauce.

Fish House Punch

2 cup lemon juice

6 oz super fine sugar

1 1/2 liter jamaica gold rum

750 ml cognac

1 cup peach brandy

1 block ice

1 pint club soda; chilled

8 quart punch bowl; chilled

Combine lemon juice and sugar in a mixing bowl. Stir until sugar is

dissolved. In a 4 quart container, combine lemon juice and sugar

mixture, rum, Cognac, peach brandy; stir. Store in refrigerator until

chilled, ideally overnight.

Fish In Adobo Sauce

2 each ancho chiles; dried, or

1/2 teaspoon red peppers; crushed

2 lb fish fillets; *

1/4 cup vegetable oil

8 oz tomatoes; 1 cn

1 cup orange juice

1 cup onion; cut up, 2 md.

1 each clove garlic; minced

1 teaspoon salt

1/2 teaspoon oregano; dried, crushed

1/4 teaspoon cumin; ground

1/4 teaspoon cinnamon; ground

1 dash cloves; ground

----GARNISHES----

1 lettuce; shredded, half head

1 each orange; thinly sliced, 1 lg

1 radish roses

* Use fresh or frozen Haddock or other fish fillets in this recipe. Cut

ancho chiles open, discard stems and seeds. Cut the chiles into small

pieces with a pair of scissors or a sharp knife. Place in a small bowl

andcover with boiling water; set aside for 45 to 60 minutes to soak. Drain.

Meanwhile, thaw fish if frozen. Lightly brown the fish fillets on both

sides in hot oil. Arrange fish in a 13 X 9 X 2-inch baking dish. Season

with a little salt. In a blender container, combine drained ancho

chiles (or crushed red peppers) with the UNDRAINED tomatoes, orange juice,

onions,garlic, salt, oregano, cumin, cinnamon, and cloves. Cover and

blend until smooth. In the skillet used for cooking the fish, simmer the

tomato mixture for about 20 minutes, or until thickened, stirring

occasionally. Pour over the fish in the baking dish. Bake, uncovered, in

a preheated 350degree F. oven for 30 minutes. Transfer the fish fillets

to a serving platter. Top with lettuce, garnish with orange slices and

radish roses.

Fish In Aspic

2 lb fish (eel, carp, salmon, trout)

1 lemon juice

1 fish stock, or vegetable broth

2 tablespoon vinegar

1 each envelope unflavored gelatin softene; d in 1/4 cup cold

1 or white wine

2 cup fish stock

If small, the fish may be served whole; otherwise cut into steaks,

filets or other such portion-size pieces. A whole fish may be molded

with or without its skin but usually with its head. Clean and wash

fish and sprinkle inside and out with lemon juice. Let stand 20

minutes, then pat dry. Poach fish in fish or vegetable stock to

cover, flavoring stock with vinegar. When fish is done, remove

carefully from stock, drain and lay in large shallow but rimmed dish,

such as pie pan, or individual dishes. Let cool thoroughly. When

gelatin has softened, add it to the 2 cups hot stock in which fish

was poached. Stir until gelatin is completely dissolved. Cool until

slightly thickened but not set. Pour over cool fish to cover. Chill

until completely set, 1 to 2 hours FISH IN ASPIC

Fish In Cilantro Sauce

2 lb fish fillets; *

1 each onion; sliced, 1 small

1 each clove garlic; small, minced

1 tablespoon vegetable oil

1/4 cup almonds; toasted, ground

2 tablespoon lime juice

1/2 each pickled jalapeno pepper; **

1/2 teaspoon salt

1 dash pepper

1 salt

1/2 cup cilantro; snipped

* Use large Red Snapper or other fish fillets cut into 6 serving pieces.

**Pickled Jalapeno pepper should be rinsed, seeded and chopped. There

should be about 1 1/2 tsp.

Thaw the fish fillets if frozen. Cook onion and garlic in hot oil

until tender but not brown. Add the almonds, lime juice, jalapeno

pepper, the 1/2 t salt, and pepper. Heat through. In a well greased 13

X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly

with salt. top with the onion mixture. Sprinkle evenly with the cilantro,

(or with parsley). Bake, covered, in a preheated 350 degree F. oven

for about 40 minutes, or until the fish flakes easily when tested with a

fork.

Fish In Fiery Lemon-Coriander Sauce

5 green new mexican chiles, roasted,; peeled, stems and

1 seeds, removed, chopped

1 teaspoon garlic, minced

1/4 cup lemon juice

4 tablespoon chopped fresh cilantro

1/2 teaspoon ground coriander seeds

1 1/2 lb firm white fish such as halibut

4 tablespoon ghee or vegetable oil

1 lemon slices for garnish

Mix the chiles, garlic, lemon juice, cilantro, and coriander and use

to marinate the fish overnight in a glass or ceramic dish.

Remove the fish and combine the marinade with the melted ghee.

Grill or broil the fish, basting with the marinade mixture.

Garnish with lemon slices and serve with the butter on the side.

The Whole Chile Pepper From the collection of Jim Vorheis

Fish In Foil

2 heavy duty foil

1 lb fish fillets; divided

3 tablespoon lemon juice

1/4 teaspoon paprika

4 oz onions; sliced, divided

1 teaspoon parsley; chopped

1 teaspoon chives; chopped

6 oz potatoes; peeled, cut, french style

1 salt & pepper to taste

2 teaspoon margarine

Place 1/2 of fish fillets on each piece of foil. Sprinkle each with

lemon juice and paprika. Place 1/2 of the onion slices on each

fillet. Combine parsley and chives. Roll potato in parsley mixture.

Arrange 1/2 potato sticks around each fillet. Season each with salt

and pepper. Fold foil and secure tightly. Bake 325 deg. for 40

minutes. Open foil and dot each with 1 ts margarine. Makes 2

servings for dinner. May also be microwaved 12-15 (not in foil) This

is an old WW recipe and should be adjusted according to today's

weights etc.

Fish In Horseradish Sauce

2 carrots

2 celery stalks

1 parsley root

1 onion, quartered

5 peppercorns

1 bay leaf

2 teaspoon salt

6 cup water

2 lb fish fillet (carp, sole, pike, or s; imilar fillets)

----SAUCE----

3 tablespoon butter

3 tablespoon flour

3/4 cup horseradish, cream style

1 teaspoon sugar

1/4 teaspoon salt

2/3 cup sour cream

2 eggs, hardboiled, peeled, and sieve; d

1. Combine vegetables, dry seasonings, and water in a saucepan or pot.

Bring to a boil; simmer 20 minutes, then strain. 2. Cook fish in the

strained vegetable stock 6 to 10 minutes, or until fish flakes

easily. 3. Remove fish from stock. Arrange on serving platter and

cover with plastic wrap. Chill. 4. Strain fish stock and reserve 3/4

cup for horseradish sauce; cool. 5. For horseradish sauce, melt the

butter in a saucepan, then blend in flour until smooth, making what

the French would call a roux. 6. Add the cooked fish stock gradually,

stirring constantly. Cook and stir until the sauce boils and becomes

thick and smooth. 7. Remove from heat and stir in horseradish, sugar,

salt, sour cream, and eggs. Cool for 15 minutes. 8. Pour the

horseradish sauce over the chilled fish, and garnish with shredded

lettuce.

Fish In Mandarine & Parsley Sauce

1 stephen ceideburg

2 to 4 mandarines

4 fish fillets

4 to 8 mandarines, juice only

1 piece fresh ginger, grated, 2 cm

1 cup chopped fresh parsley

2 large onions, chopped

2 to 3 cloves garlic, chopped

3 tablespoon olive oil

Use any good meaty fish fillets for this dish. Grate the mandarine

peel with a light hand on a sharp grater or it will tear.

Grate the zest of 2-4 mandarines (depending on size). Place 4 fish

fillets (about 800g) in a large dish and pour over them the juice of

4-8 mandarines mixed with 2 cm fresh ginger, grated. Cover and leave

in the refrigerator, turning occasionally, for up day or at least one

hour.

Finely chop 1 cupful or more of fresh parsley, 2 large onions and 2-3

large cloves of garlic. Heat 3 tablespoons of olive oil in a medium

size saucepan, add the parsley, onion and garlic mixture, cover the

pan and sweat gently, stirring from time to time, until the onion is

almost melting.

Heat the grill to very hot, drain the mandarine fish mari- nade into

to onions and add the zest. Simmer the onions and marinade,

uncovered, until the excess liquid disappears. Puree in a food

processor, blend or sieve and add salt and pepper to taste. Reheat

gently. Meanwhile, dry the fish fillets, brush them with olive oil

and grill them for a couple of minutes on each turning only once,

until the fish flakes at its thickest point. Serve with the sauce.

Posted by Stephen Ceideburg

From an article by Meryl Constance in the Sydney Morning Herald,

6/29/93. Courtesy, Mark Herron.

Fish In Moroccan Charmoula Sauce

3 lb firm fish fillets

4 potatoes -- roasted and

1 sliced

2 green peppers -- sliced and

1 sauteed

2 tomatoes -- sliced

1 salt and fresh ground black

1 pepper -- to taste

1 lemon

----Charmoula Sauce----

1/2 cup chopped cilantro

1/2 cup chopped parsley

5 cloves garlic -- finely

1 chopped

5 tablespoon lemon juice

1 1/2 teaspoon salt

1 teaspoon paprika

1/3 teaspoon ground cumin

1 cayenne pepper -- to taste

1/2 cup olive oil, or more

1. Preheat oven to 425 degrees F. Prepare Charmoula Sauce. In a 9- by

13-inch baking pan, lay roasted potatoes slices, sauteed green

peppers, and sliced tomatoes. Arrange fish fillets on top of the

vegetables. Season with salt and pepper and top with Charmoula Sauce.

Add a squeeze of lemon.

2. Bake until fish is done (10 to 15 minutes, depending on size of

fish).

Charmoula Sauce: Combine cilantro, parsley, garlic, lemon juice, salt,

paprika, cumin, and cayenne. Add enough olive oil to make a thick

sauce.

Recipe By : the California Culinary Academy

From: Date:

Fish In Orange Juice

2 lb frozen fish steaks; *

1/2 cup onion; finely chopped

2 each cloves garlic; minced

2 tablespoon vegetable oil

2 tablespoon fresh cilantro; snipped

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup orange juice

1 tablespoon lemon juice

1 each egg; large, hard cooked, **

* Use Halibut or other fish steaks. ** Cut the hard cooked egg into

wedges after peeling. Thaw the frozen fish steaks. Arrange the fish in a

12X 7 1/2 X 2-inch baking dish. In a small skillet cook the onion and the

garlic until the onion is tender but not brown. Stir in the cilantro,

salt and pepper. Spread the mixture over the fish. Combine the orange juice

and lemon juice and pour evenly over the fish. Bake, uncovered, in a 400

degreeoven for about 20 to 25 minutes, or until the fish flakes easily with

a fork. Arrange egg wedges on top of the fish steaks; sprinkle with

paprika and garnish with orange slices, if desired.

Fish In Pineapple-Lime Sauce

1/2 cup pineapple juice; unsweetened

1/3 cup fresh lime juice

1 1/4 lb fish fillets

1/2 teaspoon cornstarch; dissolved in

1 . 1 tbsp water

1 tablespoon cilantro; chopped

Heat pineapple and lime juices to a simmer in a large nonstick

skillet over medium heat. Add fillets and poach 1 minute. Carefully

turn fish over. Cover and simmer 5 to 7 minutes.

Transfer fish to a large plate and cover to keep warm; reserve juices

in the skillet. Stir cornstarch mixture into pan juices. Simmer 1

minute. Pour over fillets. Sprinkle with herbs and serve at once.

Makes 4 servings.

Fish In Sweet & Sour Sauce Wih Coconut-Rice

450 gm fish fillets -- (firm, white

1 fish)

200 gm shrimp

1 1/2 tablespoon lemon juice

1 small onion -- chopped

1 carrot -- cut in 1 1/2

1 strips

250 gm zucchini -- cut in 1 1/2

1 strips

200 gm savoy cabbage -- cut in thin

1 strips

1 tablespoon oil

3 deciliters fish stock - (1 bullion; cube)

227 gm can cushed pineapple in light syrup

2 teaspoon white wine vinegar

1 teaspoon sugar

1 tablespoon ginger root -- freshly

1 grated

1 clove garlic -- crushed

1 tablespoon soy sauce

1 dash cayenne pepper

1/2 teaspoon salt

2 1/2 teaspoon cornstarch

----Water Garnish (Optional)----

1 fresh coriander leaves --

1 or-

----Parsley Sprigs (fresh) Cocon--

1 1/2 deciliters water

1 deciliter coconut flakes

1/2 teaspoon salt

240 gm jasmine rice

Thaw fish and shrimp if necessary. Cut fish in fubes and dip in lemon

juice. Lightly brown vegetables in oil. Add bullion, 1 dl. pineapple

juice, pineapple pieces, vinegar, sugar, ginger, garlic, soy sauce,

cayenne pepper and salt. Stir gently for 3-4 minutes. Add fish and

stir another 4-5 minutes. Add shrimp. Mix cornstarch and water and

add to other ingredients. Boil a 1-2 minutes. Garnish if desired.

Coconut-rice: Boil water and coconut flakes for 2-3 minutes. Cool and

strain. You should now have approximately 4.5 dl. coconut-milk. Add

extra water if necessary. Add salt and bring to a boil. Add rice.

Boil in mixture according to directions on rice package.

Serve rice separately.

Recipe By :

Fish In Tomato-Wine Sauce

1 medium onion -- diced

2 cloves garlic -- minced

2 tablespoon fresh basil -- chopped

8 oz tomato sauce

1/2 cup tomato paste

3/4 cup water

1/2 cup dry white wine

1 teaspoon oregano

1 fresh ground black pepper

1 1/2 lb flounder fillets -- sliced

1 into 3 inch s

In very large skillet, saute onion, garlic until tender. Add basil and

saute for another few minutes. Add everything else except fish. Bring

to a boil and stir so that paste is mixed in. Simmer on low for 10-15

minutes. Add fish and simmer for an additional 15 minutes or until

fish is completely cooked.

Recipe By : Net

From: Date:

Fish In Wine Casserole

2 tablespoon butter or margarine

1 medium onion, thinly sliced

1/2 cup dry white wine

2 lb halibut fillets,

1 cut into 2-inch pieces

1 milk

3 tablespoon butter or margarine

3 tablespoon flour

1 1/2 teaspoon salt

1/8 teaspoon pepper

8 1/2 oz can small peas, drained

1 1/2 cup chinese fried noodles

1. In a shallow, 1 1/2-quart, heat-resistant, non-metallic casserole

melt the 2 tablespoons of butter in Microwave Oven 30 seconds. 2. Add

onion and heat, uncovered, in Microwave Oven, 3 minutes or until

onion is tender but not browned. 3. Add wine and fish and heat,

covered, in Microwave Oven 6 minutes or until fish flakes easily with

fork. 4. Drain pan juices into a measuring cup and add enough milk to

pan juices to equal 2 cups. Set fish and liquid aside. 5. ln a small,

heat-resistant, non-metallic bowl, melt the 3 tablespoons of butter

or margarine in Microwave Oven for 30 seconds. 6. Stir in flour, salt

and pepper. Gradually stir in reserved fish liquid mixture. 7. Heat,

uncovered, in Microwave Oven 6 minutes stirring frequently until

thickened and smooth. 8. Add peas to sauce. 9. Add sauce to fish in

the casserole and stir gently. 10. Heat, uncovered, in Miicrowave

Oven 2 minutes. 11. Sprinkle noodles over fish and heat, uncovered,

in Microwave Oven 1 minute.

Fish Kabobs

----KABOB----

1 1/2 lb bass / lean fish, cubed

16 mushroom caps

2 green peppers, cut in chunks

16 chunks pineapple

3 onions, cut in chunks

3 firm tomatoes, cut in wedges

----MARINADE----

1/4 cup vinegar

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup oil

1 pinch cayenne

1/4 teaspoon powdered mustard

Combine ingredients to make marinade and shake well. Marinate fish for at

least 1 hour. Thread onto skewers alternating fish with fruit and

vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4

inches above coals. Cook only until edges of fish begin to curl.

Fish Lemongrass

2 large redfish

1 stalk lemongrass

1 hot pepper, bias-sliced thin

1/2 teaspoon curry powder

1 teaspoon salt

1 clove garlic, crushed

3 tablespoon oil

Crush the stalk of lemongrass with the flat side of a cleaver, then

cut it into small pieces. Clean the fish and with a sharp knife

slash diagonally across the body of the fish. Mix lemongrass, curry

powder, salt and peppers. Put the redfish in the mixture, coat well,

cover and refrigerate for one hour. Heat oil in a large skillet, and

lightly saute the garlic. Then place the redfish in the skillet, let

brown very well before turning it over. (If the fish is not very

brown it will fall apart.) Brown well on other side, and serrve.

From: Living and Cooking Vietnamese by Paula Tran ISBN 0-931722-79-9

Posted by Syd Bigger.

Fish Marinated In Herbed Olive Oil

----WHOLE FAMILY COOKBOOK----

4 garlic cloves; peeled and

1 ; crushed

1 fresh rosmary; handful

1 ; removed from stems

1 fresh oregano; handful

1 ; removed from stems

1 italian parsely; handful

1 black pepper; fresh ground

1 fresh fish filets or steaks

1 ; (thick halibut or salmon

1 ; best)

2 cup olive oil

1 salt garnish

1 lemon wedges

Place the garlic, rosemary, oregano, parsley and black pepper in a

food processor and chop coarsely. Rub both sides of desired fish and

place in a glass baking dish. (Do not add any salt or acids such as

lemon juice or vinegar at this time!) Add the oil and turn the fish

a couple of times. The fish should be nearly or completely submerged

in the oil. For best results, the fish should be covered and

refrigated overnight. You may also marinate it for a few hours.

To cook, pat off the excess oil and lightly salt to taste. Grill,

broil, or bake to your liking. Do not over cook! Serve with lemon

wedges. The leftover herbed oil can be refrigerated for a few day and

reused only for fresh seafood preparation.

From Frugal Gourmet Whole Family Cookbook by Jeff Smith p.147.

Fish Mustard Curry

425 gm fish

50 gm shallots

3 cloves garlic

2 cloves

2 cardamoms

25 gm ground mustard seed juice 1 lime

50 ml oil

1 teaspoon salt

1/4 teaspoon tutmetic

1 cm cinnamon stick

150 ml thin coconut milk

100 ml thick coconut milk

Cut the fish into required portions and wash well. Chop the shallots

and garlic, crush the cloves and cardamoms and mix the mustard with

the lime juice in a bowl. Heat the oil and fry the shallots and

garlic. Add the fish, cloves, cardamoms, salt, turmeric, cinnamon

stick and thin coconut milk and cook until the onions are soft. Mix

the thick coconut milk with the mustard and lime juice mixture and

pour into the pan. Mix well and simmer for a few minutes, then

discard the cinnamon stick and transfer to a serving dish. From: "A

taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0

Fish 'n Chips 'n Peas

2 tablespoon olive oil; xtra light with a dsh of

2 potatoes; russet, large each slice

----FISH----

1/2 cup cornmeal

1/2 cup bread crumbs

1/2 teaspoon cayenne pepper salt, freshly groun; d

1 tablespoon parsley; fresh finely chopped

1/2 cup milk, 2%

1/4 cup flour,all purpose; sifted

1 tablespoon olive oil; extra light with a dash o

4 cod fillets; 4 oz each with skin remov

----PEAS----

1/4 cup -water

2 cup peas,frozen salt, freshly ground

1 mint sprig

1 teaspoon sugar

----GARNISH----

4 watercress sprays; washed & dried well

1 lemon; cut in wedges

Nutritional Profile: PER SERVING CLASSIC

MINIMAX Calories

1104 Fat (gm) 57 13 Saturated fat (gm) 19

2 Calories from fat

: 46% 23% Chlorestrol (gm) 150 63

Sodium (gm) 2264 546 Fiber (gm) 8

8

TIME ESTIMATE: Hands on, 45 minutes COST ESTIMATE: Low

Without a doubt, this is England's most famous dish. Always deep

fried, the fish is mostly cod, and the batter made with eggs, milk

and flour.Liberally salted, the fish and chips are traditionally

doused with malt vinegar and wrapped in newspaper, so that everything

goes limp. My recipe is designed not to flaunt tradition, but to make

the taste available to those who count fat grams for good reason. My

method delivers this "grease heaven" for a mere 13 grams of fat per

serving...or 23 percents calories from fat. The peas are definitely

not "classic" -t hey simply don't behave well in a newspaper...but

then who does?

Helpful Hints BIG CHIPS. The bigger the better! We experimented for

some time with the idea that the larger the french fry the lower its

fat content would be. It's simply a matter of exposed surface area.

By cutting a large russet potato lengthwise into three slices both

ways, you'll get nine potato sticks between 1/2" and 3/4". When they

are cooked, you'll experience a completely new and fabulous taste -

potato, almost free of grease. DIRECTIONS: THE CHIPS: Preheat the

oven to 500F. In a large frying pan, heat the oil and fry the potato

sticks until brown on all sides - about 13 minutes. Transfer the

potatoes to a roaster pan and bake for 10 minutes. Remove from oven

and sprinkle with the salt. THE FISH: In a small bowl, combine the

cornmeal, bread crumbs, cayenne, salt, parsley and dill. Spread the

mixture out on a large plate. Pour the milk, flour and oil out, each

onto its own large plate. Set all 4 plates side by side.

Dip the fillets first into the milk and then into the flour, turning

until completely covered. Next dip the fish back into the milk, then

into the bread crumb mixture and through the oil. Place the breaded

cod on a baking sheet and bake for 8 minutes (you can time the fish

to cook for the last 8 minutes with the chips.) THE PEAS: In a medium

saucepan, bring the water to a boil and simmer the peas, salt, mint

and sugar until the peas are tender - about 3 minutes. TO SERVE:

Divide the fish and chips among 4 dinner plates. I serve this classic

with a "handy" wedge of lemon (easy to squeeze), peas and watercress.

It's the combination of golden browns and vivid greens and lemon

yellow that makes such a great picture.

Fish On A Stick

2 lb salmon steaks

1 green bell pepper -- 1-in.

1 dices

10 small onions

1 cup oil

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon garlic powder

1 teaspoon pepper

Cut salmon into 1" pieces. Place the salmon, pepper and onion on

skewer, alternating items. Place "sticks" in a shallow dish. Pour

oil and seasoning over and let stand for one hour. Drain and put fish

over hot coals for 4-6 minutes. Keep stick turning. When done, the

fish will flake.

Serves 4.

(From "Tsimpshean Indian Island Cookbook", compiled by the Ladies Aid

of the William Duncan Memorial Church in Metlakatla, Alaska,

reprinted in National Fisherman July 1985)

Recipe By :

Fish Piccata

----INGREDIENTS----

1 each 9-12 ounces snapper fillets,

1 skinless catfish fillets or

1 other fish.

1 salt and pepper

1 tablespoon flour

1 tablespoon butter or margarine

2 tablespoon lemon juice

2 tablespoon minced parsley

1 garnish: 4 thin slices lemon

----PREPARATION----

Cut fish into serving-size pieces. Season lightly with salt and

pepper. Dredge in flour, shaking off excess. Measure thickness of

fish at thickest part to estimate the cooking time. Allow 10 minutes

per inch of thickness.

Heat butter in a nonstick skillet over moderate heat until it

bubbles. Add fish and cook three minutes. Turn fish and continue

cooking until fish just begins to flake when tested with a fork.

Remove to warm plates. Add lemon juice and parsley to pan. Cook 30

seconds, stirring to loosen contents of pan. Pour over hot fish.

Garnish with lemon slices. Makes two servings.

Fish Pie

700 gm white fish

1 shallot

2 tablespoon dry white wine

2 eggs

450 ml milk

30 gm butter

30 gm flour

4 tablespoon chopped parsley

700 gm mashing potatoes

150 ml hot milk

60 gm butter

1 salt & pepper

50 gm shrimps/prawns or

1 other shellfish and/or

50 gm mushrooms

Wash the fish, which can be a mixture, or one single type, of cod,

hake, haddock, smoked haddock etc etc. and dry more or less. Chop the

shallot and put half of it into a buttered micro-wave dish. Put fish

on top, and sprinkle with remaining shallot, a little salt and

pepper and the dry white wine. Cover loosely with cling film, pierced

in two or three places and microwave on full power for about 5 mins,

or until the fish is just cooked.

Meanwhile, peel, quarter and boil the potatoes, hard boil the eggs,

and make a white sauce with the first lot of butter and milk, and

the flour. (I use a little bit of maggi cube to make it into a

bechamel ~ more or less. If using mushrooms, wipe them, and cook

lightly in a little extra butter. If using shrimps or prawns, cook

them if needed, then shell them.

As soon as the fish is cool enough to handle, flake it into a bowl,

taking care to remove any bones. Add the coarsely chopped hard boiled

eggs, and such of the optional ingredients as you are using.

Add the liquid exuded by the fish during poaching to the white

sauce, and cook down gently until the original volume is reached

again. An alternative way of dealing with this liquid, is to cook it

down to a near syrup, then add it to the white sauce - it has the

same effect, but needs a little more care. Taste carefully for

seasoning, and then add chopped parsley. Gently fold fish flavoured

parsley sauce into flaked fish and put the mixture into a pie dish of

suitable capacity.

When the potatoes are done, drain them and mash. We use a potato

ricer, which works very well. Add the second quantity of butter and

the hot milk, stir briefly, season to taste and mix gently, taking

care not to develop the gluten. Spread the mashed potato over the

fish mixture, and if you like, make a bit of a pattern with a fork or

knife.

*May be cooked ahead to here

If not required immediately, allow to cool uncovered, then cover and

refrigerate until wanted. Don't keep for more then a day or so,

especially if using shrimps/prawns. When required, remove from fridge

and cook in pre-heated moderate oven 375øF 190øC until the mixture

is bubbling and the top is browned 25-40 mins depending on whether

it was still warm when put into oven or had been refrigerated.

Fish Piquant - Psari Savore

1 karen mintzias

1 kg fish

1 seasoned flour

1 oil for frying

3 garlic cloves; finely chopped

1 teaspoon rosemary spikes

1/4 cup wine vinegar

1/4 cup dry white wine or water

Any fish suitable for frying may be used - whole fish, fish slices or

fillets.

Coat with seasoned flour and shallow fry in hot oil until golden brown and

cooked through. Drain on absorbant paper and place in a single layer in a

serving dish. Keep hot.

Drain most of the oil from the pan, leaving about 1 tablespoon. Return

panto heat and add garlic, rosemary and 3 teaspoons of the seasoned flour.

Stir well and cook until flour is golden.

Remove pan from heat and pour in vinegar, swirling pan contents to

blend. Return to heat and stir in wine or water. Let sauce bubble gently

for 1 minute. Pour over sauce and serve immediately.

Note: Trout is exceptionally good prepared this way.

Fish Saute (Sudado)

1 cup tomato, chopped

1/4 cup onion, chopped

3 each clove garlic, chopped

3 each bay leaves

1 teaspoon thyme

1/2 teaspoon oregano

1/2 teaspoon salt, or to taste

2 tablespoon corn oil

1/4 cup water

2 lb whole fish or fillets,

1 scrod, sea bass, flounder

Fry the tomato, onion, garlic, bay leaves, thyme, oregano and salt in

the oil in a large skillet over moderate heat for 3 minutes. Add the

water and simmer for 2 minutes more. Add the whole fish or fillets,

cover the pan and simmer for 15 minutes, turning the fish over once.

If too much liquid has accumulated, remove the cover and simmer for a

minute or two more to thicken the sauce. Serve warm.

Fish Slices~ Peking Style

1 lb fish fillets, cubed

1 cornstarch for dredging fish

1 oil for deep frying

2 + dried chile peppers

1 thin slice of ginger, minced

2 to 3 cloves of garlic

2 scallions, chopped coarsely

2 dried shiitake mushrooms

----MARINADE----

1/2 teaspoon salt

1/8 teaspoon white pepper

1/4 teaspoon sugar

2 tablespoon dry sherry

1 teaspoon freshly minced ginger

1 beaten egg

----SAUCE----

1 tablespoon white vinegar

4 teaspoon sugar

3 tablespoon black soy sauce

2 tablespoon rice wine

1 cup chicken broth

2 tablespoon cornstarch mixed with 3 tb water

1 teaspoon sesame oil

1. Mix marinade, plop fish slices into marinade and refrigerate for 30

minutes.

2. Place dried mushrooms in warm water for 15 + minutes to soften.

3. Dredge marinated fish slices in cornstarch while heating oil in

wok.

4. Deep fry fish slices until they are light brown. Dry fish slices on

paper towel. 5. Remove all but two TB of oil from the wok. Stir fry

the garlic, chilies, ginger and scallions. Add the mushrooms, stir in

the sauce mixture until sauce comes to a boil and then stir in the

cornstarch mixture and cook until thickened.

6. Return the fish slices to the wok, swirl in sesame seed oil.

7. Eat!

Fish Souffle

3 1/2 tablespoon butter

3 1/2 tablespoon flour

1/8 teaspoon paprika

2/3 teaspoon salt

2 cup milk

1/3 cup bread crumbs

2 cup cooked fish

2 eggs

Melt butter, add flour and when smooth, stir in milk. Cook untiul

thickened. Add seasonings and crumbs. Cool. Add flaked fish to sauce

and mix well. Stir in egg yolks, and stiffly beaten whites. Put in

greased baking dish and bake in moderately hot oven until firm.

Fish Soup

4 tablespoon olive oil

1 medium chopped onion

3 centiliter garlic, minced

4 can minced clams

4 cup peeled and chopped tomatos

1 cup finely chopped carrots

2 cup finely chopped celery

1 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon oregano

1/2 teaspoon paprika

4 bay leaves

1 1/2 lb shrimp

1 lb scallops

2 can beef broth

2 can chicken broth

4 can water

1 lb cut bite size haddock

1 lb cut bite size cod

Saute onion, garlic, olive oil in heavy pan until golden. Add clams,

tomatos, carrots, celery, broth, water and spices. Simmer for about 1

hour.Add fish and scallops. Let come to a boil. Add shrimp. Let it come to

a boil till fish flakes with a fork.

Fish Soup With Fennel

1 lb flounder

1 bones from fish

1 bay leaf

4 parsley stalks

2 lovage stalks

6 1/4 cup cold water

1 sea salt

6 black peppercorns

1 small onion

1 carrot

1 leek

1/2 lb hake

2 tablespoon butter

1 tablespoon flour

2 tablespoon sour cream

2 tablespoon chopped fennel leaves

Put the fish bones in a pan with the bay leaf, parsley, and lovage.

Cover with cold water, add salt and peppercorns, and bring to boil.

Simmer for 30 minutes. Peel and chop the onion and carrot. Trim and

chop the leek. Put them in a saucepan. Pour the fish stock over the

vegetables through a seive (strainer). Bring to a boil, then let

simmer for another 30 minutes, then put in the hake. Simmer for 15

minutes, or until the hake is cooked. Remove the hake and put the

plaice (flounder) filets into the pan. Simmer for 5 minutes, then

remove them. Cool the soup slightly, then puree it in a blender.

Melt the butter in a clean pan, stir in the flour and cook for one

minute. Stir in the blended soup and simmer for 3 minutes, stirring.

Add salt and pepper to taste. Take the hake off the bone and chop

it; skin the plaice (flounder) filets and chop them. Put both sorts

of fish into the soup and stir in the sour cream. When all is hot,

add the chopped fennel and stand, covered, for 3 to 4 minutes before

serving. Serve as is, or with fennel dumplings.

Fish Steamed In Napa Cabbage - *p Cooking Cla

12 leaves napa cabbage

1 lb salmon fillets, skinned

1 lb sole fillets, skinned

2 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/4 cup minced shallots or scallions

1/4 teaspoon pepper

1/2 teaspoon salt

1 teaspoon chopped fresh thyme (1/4 t d

1 teaspoon chopped fresh basil (1/4 t d

----FOR THE SAUCE----

1/2 cup seafood stock

2 red bell peppers roasted pee

1 1/2 teaspoon lemon juice

1 teaspoon anchovy paste or salt

1 pinch white pepper

----~FOR THE FISH: BRING A POT OF--

blanch the cabbage leaves until pliable, about 2 minutes. Drain and set

aside. Cut the salmon and sole into 1/2-inch cubes, and set aside. Heat

theoil in a small skillet over medium heat. Add the shallots and garlic,

and saute, stirring frequently, for 5 minutes. Add to the fish, along with

the lemon juice, pepper, salt, thyme and basil. Place 2 cabbage leaves

overlapping slightly. Divide mixture in the center of the six sets of

leaves. Roll cabbage, tucking in the sides to enclose the filling, and

secure the rolls with toothpicks. Place in a bamboo steamer, and steam

overboiling water for 7 to 10 minutes. While the rolls are steaming, puree

the stock, peppers, lemon juice, anchovy paste and pepper in a blender or

food processor with a steel blade. Pour into a small saucepan, and bring to

a boil over medium heat. Reduce by half, stirring frequently. To serve,

placea pool of sauce on the plate, and top with a cabbage roll. Note: The

cabbage rolls can be refrigerated for a day before cooking, tightly

coveredwith plastic wrap. Do not steam until just prior to serving. The

sauce can also be prepared a day in advance, and refrigerated. Reheat over

a low flame, stirring occasionally.

Fish Stew With Herbs

1 lb fresh or frozen haddock*

2 tablespoon olive or corn oil

1 medium onion; chopped

2 carrots; finely chopped

1 celery stalk plus leaves - finely c; hopped

2 garlic cloves; peeled - finely chopped

28 oz can italian plum tomatoes - undrain; ed

1/2 cup fish or vegetable stock or

1/2 cup bottled clam juice

1/2 cup dry white wine

1 garlic oil**

1 cup garlic croutons**

----BOUQUET GARNI----

1 bay leaf

2 thyme sprigs

1 strip of lemon peel

1 large sprig of fennel fronds

4 black peppercorns

----GARNISH----

1 chopped fresh fennel or

1 chopped fresh parsley

*Or perch or cod.

**To make the garlic croutons, cut crusts from thick, day-old bread.

Cut bread into large cubes. Spread a cookie sheet with garlic oil -

either oil in which whole garlic cloves have been steeped, or oil

that has been heated gently with a cut garlic clove, pressing on

clove to release oils. Toss croutons in the garlic oil, then bake at

400 F., turning often, 8 to 10 minutes, until golden brown.

If frozen, unwrap fish and allow to stand at room temperature for 15

to 20 minutes, or until soft enough to cut. With a sharp knife, cut

into 2" cubes.

Meanwhile, heat oil in a large, heavy saucepan. Add prepared onions,

carrots and celery and saute, stirring, 3 to 5 minutes over medium

heat. Add garlic and saute another 1 or 2 minutes. Add tomatoes (and

their juices), stock and wine. Tie bouquet garni spices in a

cheesecloth bag and attach with string to pot handle for easy

removal. Place in tomato-wine mixture and let come to a boil,

uncovered. Boil 5 to 10 minutes, then reduce heat to low. Add fish

cubes and cover pot. Simmer 15 minutes or until fish flakes easily

with a fork.

Serve on top of garlic croutons in heated bowls, garnished with

chopped fennel or parsley.

Yield: 4 to 5 servings.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.

Toronto: James Lorimer & Company, 1985. Pg. 44. ISBN 0-88862-788-2.

Fish Stock

2 lb fish heads and bones

1 cup dry white wine

1 large onion, sliced

1 large carrot, scrubbed, unpeeled, and

1 sliced

1 each bouquet garni

1 salt to taste

5 cup water

Fish stock is simmered longer than court bouillon, but rarely for more

than20 minutes. Most chefs feel that a longer cooking time makes the stock

bitter.

Place all the ingredients in a large heavy kettle and simmer over low

heat for 20 minutes, skimming if you wish.

Strain through a cheesecloth lined strainer.

Yield: About 5 cups

From The Complete Book Of Sauces by Sallie Y. Williams

Fish Stuffed Peppers With Orzo

8 large chiles, or

8 long, slender sweet peppers, or

4 large bell peppers

1 lb rockfish or lingcod filet

1 tablespoon minced garlic

1/2 teaspoon salt

1 tablespoon lemon juice

1/2 teaspoon ground coriander seed

1 freshly ground pepper to taste

3 tablespoon every day olive oil

1/2 cup loosely packed basil leaves

2 oz orzo, rosmarino or other rice-sized; dry pasta

3 garlic cloves, sliced

1 1/2 cup seeded, coarsely chopped tomato

2 tablespoon extra-virgin olive oil

1 roast, peel and seed the peppers

Rinse the fish, pat dry and cut into pieces to fit comfortably inside

each pepper. Combine minced garlic and salt in a medium bowl and mash

to a paste with the back of a spoon.

Add the lemon juice, coriander, pepper and 1 tablespoon olive oil and

stir to combine. Bruise 3 or 4 of the basil leaves and add them to

the marinade. Add the fish pieces, toss gently to coat evenly, and

marinate for 1 to 2 hours.

Cook the pasta until just done, drain, and rinse with cold water.

Warm the peppers (loosely covered to prevent drying) and serving

plates in a low oven.

Heat 2 skillets over medium-high heat, 1 for the fish (nonstick if

possible) and 1 for the sauce. Remove the fish from its marinade and

add it to the dry skillet.

Add the remaining 2 tablespoons olive oil to the other skillet, add

the sliced garlic and cook until it begins to color. Immediately add

the tomatoes and pasta and toss to coat evenly. Add the basil leaves,

remove from the heat, and season to taste.

Spread the contents evenly on the plates and lay the peppers on top.

As the fish pieces are done, tuck them inside the the peppers.

Drizzle or brush the tops of the peppers with the extra-virgin oil

and serve.

Serves 4.

PER SERVING. 320 calories, 21 g protein, 21 g carbohy-drate, 17 g fat

(2 g saturated), 32 mg cholesterol, 199 mg sodium, 3 g fiber.

San Francisco Chronicle, 7/15/92.

Posted by Stephen Ceideberg; October 31 1992.

Fish Taco Brochettes

1 stephen ceideburg

1/2 cup finely chopped fresh cilantro

1/2 teaspoon pasilla or other chile powder

1/2 teaspoon salt

1 lb firm fish, cut in 1 inch cubes

12 corn tortillas

1/2 cup shredded red cabbage

1/2 cup shredded green cabbage

1 sauce:

1/2 cup mexican crema

1 teaspoon sugar

1/4 cup milk

1 serrano chile, seeded and minced

1 juice of 2 lemons

Combine all but 1 teaspoon of the lemon juice in a bowl with 1/4 cup

of the cilantro, the chile powder and the salt. Add the cubed fish

and turn gently to coat with the marinade. Let stand 1 to 2 hours at

room temperature.

Warm the tortillas on the grill, in a steamer or in the oven.

The sauce: Combine the Mexican crema, sugar, milk, minced chile and

the remaining teaspoon of lemon juice; mix well.

Thread the fish onto skewers and grill over medium heat for 3 or 4

minutes on each side until just cooked through. Remove the fish from

skewers onto double layers of warm tortillas. Add a little of the

remaining cilantro, some red and green cabbage and a tablespoon of

sauce to each; roll or fold and serve.

Makes 6 tacos.

PER TACO: 275 calories, 18 g protein, 29 g carbohydrate, 10 g fat (5 g

saturated), 61 mg cholesterol, 236 mg sodium, 5 g fiber.

From an article by Georgeanne Brennan, The San Francisco Chronicle,

7/1/92.

Posted by Stephen Ceideburg

Fish Tacos

1/2 cup nonfat milk

3/4 cup seasoned bread crumbs

8 oz firm fish fillets (red snapper, sea; bass, etc.)

1 nonstick vegetable spray

8 corn tortillas

1 cup cabbage, shredded

1 tomato, sliced

A tasty dish from South of the Border. Try adding low-fat cheese or your

favorite vegetables for variety.

Tartar Sauce, or Salsa and Fresh Cilantro (optional)

Pour milk into one shallow pan and bread crumbs into another.

Gently coat fish by dipping first into milk, then into crumbs. Be sure

that the fish is completely coated.

Place fillets on a baking sheet that has been coated with nonstick spray

and bake in a preheated 350 F oven for 10 minutes or until fish is done.

Warm the corn tortillas in the oven and place the fillets, cabbage and

tomato slices on top.

Serve with tartar sauce or salsa and fresh cilantro, if desired.

Yield: 8 tacos

One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17

gFiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg

Exchange: 1 Starch/Bread 1 Lean Meat

Fish Tacos In-A-Hurry

8 oz flounder fillets -- breaded

1 frozen

4 taco shells

2 cup shredded cabbage -- napa

1/4 cup mayonnaise

1/4 cup sour cream

4 slice avocado

1 salsa -- tomato

Bake fish in the oven following package directions. Wrap taco shells

in foil and heat in oven 5 minutes while fish is baking. In a bowl

combine cabbage, mayonnaise and sour cream. Fill each taco shell with

some cabbage mixture; top with fish, avocado and salsa. Makes 2 to 4

servings.

Recipe By : Gust Vreneos, Cathedral City, CA

From: owner-Mm-Recipes@idiscover.Net O

Fish Timbales With Curry Sauce

2 tablespoon butter or regular margarine

1/4 cup onion; chopped

1 lb cod or halibut fillets; *

1 cup milk

1/2 cup bread crumbs; dry

1/2 teaspoon salt

1/4 teaspoon nutmeg; ground

1/8 teaspoon pepper

3 each eggs; lg

----CURRY SAUCE----

1 tablespoon butter or regular margarine

1 tablespoon unbleached flour

1/2 teaspoon curry powder

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

* Cut the fish fillets into 1-inch pieces.

++++++++++++++++++++++++++++++++++++++++++++++++++++

+++

++++++++++++++++++

Heat the oven to 350 degrees F. Grease six 6-oz custard cups. Heat

the butter in a 10-inch skillet, over medium heat until it is melted.

Cook the onion in the butter until tender but not browned. Add the

halibut or cod pieces and the milk, then heat to simmering (Do NOT

boil) and reduce the heat. Cover and simmer for 5 minutes or until

the fish flakes easily with a fork. Place the mixture in a food

processor work bowl or blender container. Cover and process on high

speed about 1 minute, stopping the blender occasionally to scrape the

sides, until smooth. Mix the fish mixture, bread crumbs, slat,

nutmeg, pepper and the eggs together. Pour into the custard cups.

Place the cups in a rectangular pan, 13 X 9 X 2-inches, on the oven

rack. Pour very hot water into the pan to within 1/2 inch of the

tops of the cups. Bake for 30 minutes in the preheated oven or until

a knife inserted in the center comes out clean. Unmold and serve with

the Curry Sauce.

CURRY SAUCE:

Heat the butter in a 1 1/2-quart saucepan over low heat until melted.

Stir in the flour, curry powder, salt and pepper. Cook over low heat,

stirring constantly, until smooth and bubbly then remove from the

heat. Stir in the milk, heat to boiling, stirring constantly. Boil

and stir for 1 minute.

Fish With Capersauce

2 lemons,juice and grated peel

2 tablespoon capers,chopped,finely

2 garlic cloves, smashed

8 tablespoon bread crumbs

1 salt

1 pepper

1 egg

22 oz fishfilet

1 oil for frying

1. Sprinkle fish with the lemonjuice. 2. Mix breadcrumbs with

capers,garlic and lemon peel, add salt and pepper. 3. Mix egg in a

dish; dip fish in it, then in the bread crumb mix until

coated very good. 4. Heat oil and fry the fish crispy brown on both

sides. Translated by Brigitte Sealing, Cyberealm BBS Watertown NY

315-786-1120

Fish With Garlic Salsa

2 lb cod fillets*

2 tablespoon margarine

1 tablespoon cilantro,fresh,chopped

1/2 teaspoon salt

1 garlic clove salsa:

3 garlic cloves -- crushed

2 tomatoes,fresh,ripe -- chopped

1 medium onion -- chopped

1 jalapeno pepper,canned,chop ed

1 tablespoon cilantro,fresh,chopped -- optional

1 tablespoon lemon juice

1/2 teaspoon oregano leaves,dried

1 1/2 teaspoon vegetable oil

*USe cod, halibut or red snapper fillets. 1-If fillets are large,

cut into 6 serving pieces. Place fish on rack in broiler pan. 2-Mix

melted margarine, cilantro, salt and crushed garlic. brush half of

the mixture over fish. Broil with tops of fillets about 4 inches from

heat until light brown; about 6 minutes. Turn fish carefully; brush

with remaining margarine mixture. Broil until fish flakes easily with

a fork, about 4-6 minutes longer. Serve immediately with garlic

salsa. SALSA: Heat all salsa ingredients over medium heat, stirring

occasionally, until hot and bubbly, about 5 minutes. Jo Anne Merrill

Message 152 Fri Dec 17, 1993 This is a very healthy dish and the

salsa that is served over the fish makes this very special!

Fish With Rice Wine

2 lb.s sole fillets

1 cup whole wheat flour

1 vegetable oil

1 oriental sesame oil

1 cup oriental rice wine

1 juice of 1 large lemon

1/4 cup peeled grated fresh ginger

1 white pepper

1/2 cup toasted pine nuts

1/2 bunch scallions,trimmed and chopped fine; on the diagon

Dredge fish in whole wheat flour.Use about 2/3 vegetable oil to 1/3

sesame oil.Heat enough oil mixture to coat the bottom of a large

skillet.(To cook all the fish at the same time will require more than

1 skillet.)Add fish (do not crowd) and cook on both sides until done

(about 5 minutes in all).Remove the fish to serving platter or

plates.Keep warm. To the skillet,add rice wine and lemon

juice,ginger,pepper and pine nuts.Reduce until no longer runny.Pour

over the fish.Garnish fish with minced or slivered scallions.Serves 4

to 6.

Fish With Summer Vegetables

4 fish fillets

1/2 teaspoon pepper

1/2 teaspoon paprika

2 tablespoon grated parmesan cheese

1/4 cup butter or margarine

1/2 cup carrots, julienned

1/2 cup zucchini, julienned

Mix together pepper, paprika and Parmesan cheese. Put one-fourth of

mixture on each fillet. Roll fillet with seasoning side on the

outside and place seam side down in a 9 inch microwave dish. Set

aside.

In a small mixing bowl, microwave butter until melted. Add carrots and

zucchini, cover and microwave on high 2 minutes. Stir and microwave 2

more minutes. Spoon vegetable mixture over fish, cover and microwave

on high 6-10 minutes or until fish flakes easily with a fork. Let set

for 4 minutes before serving. Serve with lemon wedges.

Fish With Tomato & Caper Sauce

1 text only

The sauce is the important element in this Maltese dish. It can be

served with fish cooked plainly in any manner++grilled, fried,

poached, baked or barbecued.

Chop 1 large onion and 4 cloves of garlic. Fry gently in a

tablespoon of oil until golden. Add 1/2 kg of peeled and chopped

ripe tomatoes (or use a 400 g tin), 1 tablespoon tomato paste, 1/2

teaspoon sugar, juice of 1/2 lemon and salt and pepper to taste.

Simmer for 15 minutes then add 3 tablespoons of capers, the zest of

1/2 lemon and 2 tablespoons chopped mint. Cook until the sauce is

thick and serve with 4 portions of cooked fish.

Makes 4 servings.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald,

1/19/93.

Posted by Stephen Ceideberg; February 18 1993.

Fish With Vegetable Sauce

9 oz carrots,grated

1 egg

1 salt

1 pepper

1 curry powder

5 tablespoon breadcrumbs

22 oz fish filet

2 tablespoon lemonjuice

1 oil for frying

1. Sprinkle fish with the lemonjuice 2. Mix egg in a plate;add

salt,pepper and currypowder to taste. 3. Put the breadcrumbs in

another plate and the carrots in another. 4. Dip fish in egg first,

than in the carrots and than in the breadcrumbs. 5.Heat the oil and

fry fish crispy on both sides. Translated by Brigitte Sealing

Cyberealm BBS Watertown NY 315-785-8098

Fish: Shrimp Creole

3/4 cup chopped onion

1 clove garlic, pressed or minced

1 medium green pepper, finely chopped

1/2 cup finely chopped celery

2 tablespoon butter

1 can tomato sauce

1/2 cup water

1 bay leaf, crushed

1 teaspoon minced fresh parsley

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/2 lb salad shrimp

1 * serve over bed of rice*

Servings: 2

In medium skillet, saute' onion, garlic, green pepper, and celery in

butter, about 5 minutes, or until tender. Remove from heat; stir in

tomatosauce, water, bay leaf, parsley, salt, and pepper. Add shrimp. Bring

mixture to a boil; cook covered over medium heat 5 minutes. Serve

over fluffy white rice.

Yield: 2 servings.

Fish~ Clams & Corn Chowder

4 idaho potatoes, peeled and cut into; 1/2 inch cubes

6 oz pork fat cut into 1/2 inch cubes.

2 tablespoon unsalted butter

4 garlic cloves, finely chopped

1 large onion, coarsely chopped (1/4 inch; p, ieces)

3 celery stalks, coarsely chopped

2 cup clam juice, fresh, canned or bottl; e, d

1 tablespoon fresh ground black pepper

1 tablespoon marjoram

1 tablespoon thyme

1 tablespoon sage

1/2 tablespoon rosemary, chopped fine.

1 cup dry white wine

1 cup fresh sweet corn or

16 oz unsalted canned corn, strained

1 lb fresh fish, cut into 1 inch square; pieces

24 fresh shelled chowder clams or

1 cup strained canned clams chopped up

2 cup light cream

Use an enamel pot that holds about one gallon, add 2-3 ears sweet

corn to boiling water. Cook until almost tender then cut corn off the

cob. Add the potatoes to the same water and boil them until half

done, about 5 minutes, strain and set aside. On a medium heat, brown

the pork fat until it's nearly crisp, remove the fattiest bits. Add

the onion and when it's caramelized, add the garlic, celery and

potatoes. Let each brown a little before the next is put in. Add the

butter if needed. On a low heat add 1 cup of clam juice, white wine,

corn and all the spices. Simmer a few minutes to reduce slightly. Add

the remaining clam juice, clams and fish, simmer another 5 minutes

max. Salt lightly if necessary with course salt. Add light cream,

when its starts to simmer its chow time! Serves 4 If you want to make

chowder without the clams then make a fish stock to substitute for

the clam juice. Into one quart cold water add a 1/2 cup of white

wine, a small celery stalk, a few sprigs' parsley, a bay leaf, a

pinch of thyme, 1/2 a small onion, a pinch of coarse salt, a few

peppercorns and the head, tail and bones of any fish. Reduce it until

you have about 2 cups (about 20 minutes) of stock. Strain liquid into

a few bowls temporarily.

Fisherman Chowder

1/4 lb bacon cut in small pieces

1 teaspoon paprika

1/2 cup chopped onion

1 cup diced raw potato

1 can (6.5-oz) chopped clams

1 with liquid

1/4 cup white wine

1 cup crab legs/imitation crab

1 cup shrimp

1 cup scallops halved/quartered

1 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

1/2 teaspoon thyme

2 1/2 cup skim milk

1/2 cup instant mashed potatoes to

1 thicken

1 any other shellfish you

1 like

In a heavy soup pot or kettle, brown the bacon with the paprika, onion and

potato, sauteing until potato and onions are soft and bacon is cooked. Add

the clams, wine, crab legs, shrimp, scallops and nay other seafood or

fish.Season with salt and pepper, bay leaf and thyme. Stir in the milk and

heat over low flame, stirring constantly. Do not allow mixture to boil.

When seafood and fish are thoroughly heated through, thicken chowder by

adding instant potatoes. Remove bay leaf and serve. Chowder may be

prepared ahead,refrigerated, then re-heated in a crock pot or over very low

heat.

Fisherman's Brewis

1 fresh fish

1 hard bread

1 fat pork

Skin and bone fresh fish. Put in boiling salted water and cook until

tender. Soak hard bread over night. Put the soaked bread into cold

water; bring slowly to the boil and cook only until tender, 5-10

minutes. Fry out small pieces of fat pork. Add the cooked fish, then

the cooked brewis. Toss lightly and heat thoroughly.

Fisherman's Cioppino

1 cup onion; chopped

2 garlic clove; minced

1 tablespoon vegetable oil

8 oz tomato sauce

28 oz tomato, mashed

1 bay leaf

1 teaspoon basil, dried

1 teaspoon thyme, dried

1 teaspoon oregano, dried

1 teaspoon marjarom, dried

1/2 cup dry white wine

1/4 teaspoon black pepper

1 lb shrimp or scallops; chopped

1 tablespoon parsley, fresh; chopped

In a 4 quart saucepan,saute onion and garlic in oil until tender.Add

tomato sauce,tomatoes,bay leaf,basil,thyme,marjoram,oregano,wine and

black pepper.Let simmer 20 to 30 minutes,uncovered,stirring

occasionally.Add shrimp or scallops and simmer about 3

minutes.Discard bay leaf.Add parsley and serve.This soup is a

complete meal when served with a green salad and French bread.

Fisherman's Pie

3 cup potatoes, mashed

3 cup water

1/2 lb shrimp, peeled and deveined

1 cup white crab meat

1/4 cup butter

1 cup pet milk

1 teaspoon tabasco sauce

1 tablespoon parsley

1/2 lb cod

1/2 lb catfish

2 tablespoon flour

1/2 teaspoon salt

1 tablespoon worcestershire sauce

1/2 cup cheddar cheese

Press 2 cups potatoes in 9 inch glass pie plate to form pie shell.

Put cod in sauce pot, cover with water, bring to boil, lower heat and

simmer 5 minutes. Add catfish and shrimp and simmer until catfish

flakes and shrimp are about done. Drain off stock and reserve. Flake

fish; add crab to seafood , place mixture in potato shell and set

aside. Melt butter in skillet. Add flour and stir constantly; do not

brown. Add milk and a half cup reserved fish stock. Whisk until

smooth and creamy. Add salt, Tabasco, worcestershire and parsley. mix

well. Pour sauce over seafood mixture. Place remaining potatoes in

pastry bag, then pipe ring of potatoes around pie, with rosette in

the middle. Sprinkle pie with cheese. bake at 375 degrees for 40

minutes.

Date: 04-08-91 Area: Cooking

Fisherman's Soup

1 tablespoon olive oil

1 cup finely chopped onion

2 medium cloves garlic, peeled and

1 minced

1 (14.5 oz) can peeled, diced

1 tomatoes, undrained

1 teaspoon fennel seeds, lightly

1 crushed

1/2 teaspoon dried thyme, crushed

1 (14.5 oz) can vegetable

1 broth, plus enough water to

1 equal 3 cups

1/8 teaspoon powdered saffron

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 lb red potatoes, halved and

1 sliced 1/4-inch thick

1 lb halibut fillet, cut into 4

1 pieces

1 freshly ground black pepper

1 to taste

1/4 cup minced parsley

1 cup prepared croutons, crushed

1 to crumbs

1. In a large pot, heat the olive oil over medium heat. Add the onion

and

garlic; saute 5 minutes. Add the undrained tomatoes, fennel seeds

and

thyme. Bring to a boil, reduce the heat and simmer

10 minutes.

2. Add the broth-water combination, saffron, salt and cayenne pepper.

Simmer 5 minutes. Add potatoes, cover and simmer

15 minutes.

3. Put the halibut pieces in a steamer basket that will fit over the

pot.

Drizzle with a little of the cooking broth and sprinkle with

pepper.

Steam 12 minutes per inch of thickness, or until the fish flakes.

4. Remove the skin from the halibut and put into 4 soup bowls. Stir

the

parsley and croutons into the soup, adjust the seasonings with

salt and

pepper if necessary and ladle into the bowls.

Fisherman's Stew

1 tablespoon olive oil

1 cup finely chopped onion

2 medium cloves garlic, peeled and

1 minced

1 (14.5 oz) can peeled, diced

1 tomatoes, undrained

1 teaspoon fennel seeds, lightly

1 crushed

1/2 teaspoon dried thyme, crushed

1 (14.5 oz) can vegetable

1 broth, plus enough water to

1 equal 3 cups

1/8 teaspoon powdered saffron

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 lb red potatoes, halved and

1 sliced 1/4-inch thick

1 lb halibut fillet, cut into 4

1 pieces

1 freshly ground black pepper

1 to taste

1/4 cup minced parsley

1 cup prepared croutons, crushed

1 to crumbs

1. In a large pot, heat the olive oil over medium heat. Add the onion

and

garlic; saute 5 minutes. Add the undrained tomatoes, fennel seeds

and

thyme. Bring to a boil, reduce the heat and simmer

10 minutes.

2. Add the broth-water combination, saffron, salt and cayenne pepper.

Simmer 5 minutes. Add potatoes, cover and simmer

15 minutes.

3. Put the halibut pieces in a steamer basket that will fit over the

pot.

Drizzle with a little of the cooking broth and sprinkle with

pepper.

Steam 12 minutes per inch of thickness, or until the fish flakes.

4. Remove the skin from the halibut and put into 4 soup bowls. Stir

the

parsley and croutons into the soup, adjust the seasonings with

salt and

pepper if necessary and ladle into the bowls.

Fishrolls With Peppers

10 pearlonions

6 oz butter

5 tablespoon sherry

1 bunch parsley

2 tablespoon mustard, spicy

8 fishfilets

4 small peppers, green, red,yellow

2 slice white bread

1 clove garlic

1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the

sherry and season with salt and pepper to taste, and let it simmer

for

another 5 minutes. 2. Knead the rest of the butter with the finely

chopped parsley and the

mustard together. 3. Half the fishfilets lenghtwise and spread the

mustard-butter-herb mix

over them. Roll them up in little rolls. 4. Wash the peppers and

cut in halfs and clean out the insides. 5. Put the onioncubes evenly

in each pepperhalf and carefully set two

fishrolls in each pepper. 6. Cut aluminum foil into sqares, big

enough for the pepperhalfs, put a

pepper on each and fold over and twist to close tightly. 7. Put on

a hot grill for 20 minutes. 8. Toast the bread golden brown and rub

it with the peeled garlic. Cut

bread into little squares and put over the ready grilled peppers

and

serve.

Out of "Die Actuelle" magazine

Translated by Brigitte Sealing. Cyberealm BBS Watertown NY

315-786-1120

Fish-Stuffed Bean Curd

1/4 lb white fish filets (such as rockfish; or turbot)

2 teaspoon minced green onions

1 teaspoon soy sauce

1/4 teaspoon cornstarch

1/4 teaspoon salad oil

1/4 teaspoon sesame oil

1/8 teaspoon salt

1/8 teaspoon sugar

1/8 teaspoon liquid hot pepper seasoning

1 dash pepper

1 pkg tofu (about 22 oz)

1 salad oil

3 cloves garlic, minced

1/2 head iceberg lettuce, cut in 2 inc; h, squares

1/4 cup frozen peas, thawed

4 oz whole mushrooms

1 cup chicken broth

1 tablespoon cornstarch

2 teaspoon soy sauce

1 tablespoon water

Finely chop fish. Mix with green onion, soy sauce, cornstarch, salad

oil, sesame oil, salt, sugar, hot pepper seasoning and pepper, set

aside. Cut tofu block crosswise in four equal slices, then cut each

slice in half diagonally. Place in a colander and let drain for 15

minutes, then place between paper towels and gently press out excess

water. Change paper towels several times until they no longer soak up

any moisture. On widest side of each triangle, cut a pocket to within

1/2 inch of edges. Gently stuff each pocket with about 1 1/2 t fish

filling. In a wok or deep pan, pour oil to a depth of about 1 1/2

inches and heat to 350 degrees. Add several bean curd triangles at a

time and fry, turning once, until golden on all sides (about 4 to 5

minutes). Remove from oil and drain on paper towels. Cool, cover,

and chill, if made ahead. In wide frying pan, heat 1 T salad oil over

medium-high heat. Add garlic and cook, stirring, just until it

begins to brown. Add lettuce, then stir and cook just until lettuce

begins to wilt (about one minute). Stir in peas and mushrooms; top

with stuffed tofu. Pour broth over tofu, cover, and simmer over low

heat for 8 minutes (15 minutes if chilled). Stir together cornstarch,

soy and water. Push tofu away from one side of pan and stir soy

mixture into broth; cook, stirring carefully so as not to break the

tofu, until sauce bubbles and thickens.

Fishy Fries

213 gm canned pink alaska salmon

100 gm plain flour

1 salt and pepper; to taste

1 tablespoon vegetable oil

150 ml skimmed milk or water

2 egg whites

1 sunflower oil (for deep fat frying)

----TO SERVE----

1 spicy tomato sauce; and/or

1 tartar sauce to serve

Drain the can of salmon and flake. Set aside.

Put the flour into a bowl along with the seasoning and vegetable oil.

Gradually beat in the milk or water until smooth and thick.

Whisk the egg whites until they are stiff and fold these into the

batter along with the salmon flakes. Heat the oil for frying in a

deep fat fryer, over a moderate heat. Carefully drop tablespoons of

the salmon batter into the hot oil. (It is better to cook the salmon

fries 4-5 at a time depending on the size of your fryer. Keep the

prepared ones warm in a low oven whilst cooking the rest.)

Turn each salmon fry over after about 45 seconds to brown the other

side. Use plenty of oil for frying as the batter will need to rise

and move about the pan to cook properly. When golden brown all over,

remove from the oil with a slated spoon and drain on absorbent

kitchen paper. Serve the fries hot with tomato sauce or tartar.

Serves 6-8. Approx. 220 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with

permission from Alaska Seafood Marketing Institute Meal-Master

compatible recipe format courtesy of Karen Mintzias

Fiskepudding Eller Fiskefarse (Fish Pudding O

1 tablespoon butter; soft

2 tablespoon bread crumbs; dry

1 1/2 lb cod or haddock; skinned and boned

1/2 cup light cream and

1 cup heavy cream; combined

2 teaspoon salt

1 1/2 tablespoon cornstarch

"To make an authentic Norwegian fish pudding - white, delicate and

sponging in consistency - you should begin with absolutely fresh

white fish. The pudding is served weekly in Norwegian homes, usually

hot, with melted butter or a shrimp sauce (see recipe). Cold and

sliced, it is also excellent as part of an open-faced sandwich." With

a pastry brush or paper towel, spread the bottom and side of a 1 1/2

quart loaf pan or mold with 1 tablespoon of soft butter and sprinkle

the mold with 2 tablespoons of dry bread crumbs. Make sure the crumbs

are evenly distributed and tap out any excess. Cut the fish into

small pieces and place a few pieces at a time in a blender, along

with a couple of tablespoons of the combined creams to facilitate

pur‚eing. Blend at high speed, turning the machine off after the

first few seconds to scrape down the sides of the jar with a spatula.

Continue to blend, one batch at a time, until all of the fish is a

smooth pur‚e. As you proceed, use as much of the cream as you need to

form this smooth pur‚e. Place the pur‚ed fish in a large mixing bowl,

beat in 2 teaspoons of salt and the 1 1/2 teaspoons of cornstarch and

slowly add any of the cream that was not used in the blender, beating

vigorously until the mixture is very light and fluffy. Pour into the

prepared mold and bang sharply on the counter to settle the pudding

and eliminate any air pockets. Smooth the top with a spatula. Preheat

oven to 350øF. Butter a sheet of tin foil and seal it tightly around

the top of the mold. Place the mold in a baking pan and pour into the

pan enough boiling water to come 3/4 of the way up the sides of the

mold. Set the pan in the middle of the oven for 1 to 1 1/4 hours,

regulating the heat if necessary so that the water simmers but does

not boil; if it boils, the pudding will have holes. When the top of

the pudding is firm to the touch and a toothpick or skewer in the

middle comes out dry and clean, the pudding is done. Remove the mold

from the oven and let rest for 5 minutes. Pour off all excess liquid

in mold, run a sharp knife around the inside, place a heated platter

on top and holding the mold and plate together, quickly invert the

two to remove the pudding from the mold. Clear the place of any

liquid with paper towels and serve the fiskepudding while still hot.

TO MAKE FISH BALLS: Prepare the fish in the blender as described

above. Chill the pur‚ed fish in the mixing bowl for about 30 minutes,

then roll about 1 tablespoon of the fish in your hands at a time, to

make 1" balls. Refrigerate them, covered with wax paper, until ready

to cook. Poach these fiskefarse by dropping them into 3 or 4 inches

of barely simmering salted water for 2 or 3 minites or until firm to

the touch. Scoop them out with a slotted spoon, drain thoroughly and

serve as part of a fish soup (see recipe). Makes 60 fish balls.

Fiskesalat Med Pepperrotsaus (Fish Salad W/Ho

2 lb halibut or cod fillet; cold boiled (see recipe)

4 tablespoon horseradish root; freshly grated -=or=-

4 tablespoon prepared horseradish

1 pint sour cream

1 teaspoon salt

1/8 teaspoon white pepper

2 tablespoon onion; finely chopped

1 teaspoon white vinegar

3 tablespoon dill; fresh, finely chopped

1 medium head lettuce; preferably boston

2 eggs; hard-cooked, sliced

3 tomatoes; peeled & cut in wedges

If you are using bottled, prepared horseradish, drain it through a

fine sieve, pressing out the excess juices with a wooden spoon or

squeeze it dry through a kitchen towel or double thickness of

cheesecloth. In a large mixing bowl, combine the horseradish, sour

cream, salt, pepper, onions, vinegar and 2 tablespoons of the chopped

dill. Break the fish into 2" chunks and carefully fold it into the

sour-cream dressing with a rubber spatula. Marinate for at least 30

minutes in the refrigerator, then arrange the fish, sauce and all, on

a bed of dried, chilled lettuce leaves. Garnish with the sliced eggs

and tomato wedges and, just before serving, strew the remaining

tablespoon of chopped dill over the salad.

Flaky Salmon Surprise

213 gm canned pink alaska salmon

250 gm ready-made puff pastry

100 gm cucumber; peeled and diced

1/4 teaspoon salt

15 gm butter

15 gm plain flour

90 ml milk

3 tablespoon sour cream

1/2 teaspoon freshly chopped tarragon (optional)

Pre-heat the oven to 220 C, 450 F, Gas mark 8. Drain can of salmon,

reserve the juice. Set aside. Roll out pastry to 1/2cm / 1/4 inch

thick. Cut into four 8.5cm / 3-inch rounds. Stand, rolled side down

on a dampened baking tray for 30 minutes. Brush upper surface with

milk. Bake for 10-15 minutes until golden. Cool. Sprinkle cucumber

with 1/4 teaspoon salt, leave 15 minutes.

Melt butter in a saucepan. Stir in flour, then salmon juice and milk.

Bring to boil. Mix well.

Add rinsed cucumber, cream, tarragon and salmon. Blend well. Cut each

pastry round into three slices crossways. Pile half salmon filling

onto bottom slices. Place middle layers on top and remaining filling

over these. Top with puff pastry tops. Serve hot with vegetables.

Serves 2. Approx. 800 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with

permission from Alaska Seafood Marketing Institute Meal-Master

compatible recipe format courtesy of Karen Mintzias

Florida Fish Stew

2 oz olive oil

1 oz garlic, chopped

3 oz onion, diced

3 oz leeks, julienne

3 oz carrots, julienne

1 pinch saffron

1/2 oz cracked black pepper

4 oz white wine

2 oz pernod

4 pint chicken stock

3 oz yellow squash, julienne

3 oz green zucchini, julienne

1 pinch fennel tops, chopped

3 oz fish, cut in 1/2 inch cubes

4 small shrimp

4 mussels

2 clams

In soup pot, heat olive oil and saute garlic. Add onions, fennel,

leeks and carrots. Continue to saute, adding saffron and cracked

black pepper.

Deglaze with white wine and Pernod. Add chicken stock. Add seafood

and poach until done.

Add green and yellow squash and chopped fennel tops. Season the soup

as needed and serve. Yield: 2

Flounder 0r Sole Fillets

4 leaf lettuce leaves

1/4 cup minced fresh chives

1 tablespoon minced fresh dill or

1 teaspoon dried dillweed

1/4 teaspoon salt

1/4 teaspoon pepper

2 teaspoon prepared mustard

2 (8 oz.) flounder or sole

1 fillets

Rinse Lettuce Under Cold Water; Place Leaves in A 1 1/2 Quart Casserole.

Cover With Plastic Wrap; Turn Back 1 Corner To Vent. Microwave At High For

1 Min. Place Lettuce On Paper Towels To Drain. Combine Chives, Dill,

Salt,Pepper & Mustard; Mix Well. Splitfillets Lengthwise; Spread Chive

Mixture Evenly Over Each Fillet. Roll Up Each Fillet Beginning With The

Short End. Wrap Each Roll in A Lettuce Leaf & Place in A 1 1/2 Quart

Casserole. Cover With Plastic Wrap & Vent. Microwave At High For 4 To 5

Min. Let Stand Covered 4 Min. Fat 1.1. Chol. 57.

Flounder A La Nouvelle Orleans

1 flounder, 3-lb

1 thyme, sprig

1 tablespoon flour

2 parsley, sprigs

1 tablespoon butter

1 sweet basil, sprig

6 allspice

1 can mushrooms

1 salt & pepper to taste

1 croutons

Parboil a well-cleaned flounder by scalding well. Put into butter and

salt and set to bake in oven. When it is 2/3 cooked, take off and

pour on a cream sauce made of 2 Tbsp flour, 1 Tbsp butter, spice,

thyme, parsley, sweet basil, bay leaf, mushrooms chopped fine; cook

for five minutes. Remove from oven, slit open in scores along top,

and return to oven to bake until done, about 15 minutes. Prepare

croutons cut in diamond shape by frying in butter and use as a

garnish.

Flounder Au Gratin

1 tablespoon margarine

4 green onons cut into 1/2

1 inch pieces

2 tablespoon diced celery

2 teaspoon flour

1/8 teaspoon salt

1/8 teaspoon white pepper

1/2 cup skim milk

1/4 cup (1 oz.) shredded swiss

1 cheese

1 (16 oz.) package frozen

1 flounder, thawed & drained

1 tablespoon minced fresh parsley

Melt Margarine in A Small Saucepan Over Low Heat. Add Onions & Celery;

Saute Until Tender. Stir in Flour, Sat & Pepper; Cook 1 Min. Stirring

Constantly. Gradually Add Milk; Stir Well. Cook Over Medium Heat Until

Thickened & Bubbly, Stirring Constantly. Add Shredded Swiss Cheese;

ReduceHeat & Cook Until Cheese Melts, Stirring Constantly. Set Aside.

Arrange Fillets in A Single Layer in A 10 X 6 X 2 Inch Baking Dish

Coated With Cooking Spray. Pour Cheese Mixture Evenly Over Fillets.

Cover & Bake At 350 For 25 Min. OR Until Fillets Flake Easily When Tested

With A Fork. Sprinkle With Parsley.

Fat 6. Cho. 64.

Flounder Florentine

1/4 cup onion,chopped

1/8 teaspoon rosemary,crushed

2 tablespoon butter or margarine

1 pkg spinach,frozen,chopped(9.5oz

1/4 cup almonds,toasted,chopped

1/2 cup rice,cooked

1 tablespoon lemon juice,fresh

6 flounder fillets,fresh(1.5lb

1 can cream/mushroom soup(10.75oz)

1/4 cup water

1 paprika

1. In a saucepan, cook onion with rosemary in butter until tender.#

2. Add spinach, almonds, rice and lemon juice; heat, stirring

occasionally.#

3. Place 1/4 cup mixture on each fish fillet; roll and secure with

toothpicks.#

4. Arrange fish rolls in a shallow 112x8x2-inch baking dish; bake in

preheated 350'F. oven 20 minutes.#

5. Meanwhile, blend soup and water; set aside.#

6. Pour soup over baked fish, stirring around sides; bake 15 minutes

longer, or until done.#

7. Sprinkle with paprika and serve piping hot.#

NOTE: Flounder Florentine can be prepared in advance and refrigerated

before you bake-and-serve.#

Flounder In Lemon-Dill Sauce

3 tablespoon butter or margarine

1 tablespoon dill,fresh,chopped

3/4 teaspoon dill weed

1 tablespoon lemon juice

1/4 teaspoon salt

1 green onion,med,thin sliced

1 lb flounder fillets

1 lemon slices for garnish

1. In 10-inch skillet over medium-low heat, heat first 5 ingredients,

stirring occasionally, until butter or margarine is melted and hot.#

2. If flounder fillets are large, cut into serving-sized pieces. Add

flounder to butter mixture in skillet; cover and cook 5-8 minutes,

until flounder flakes easily when tested with a fork, basting flounder

occasionally with butter mixture in skillet.#

3. Arrange flounder with its sauce in warm deep platter. Garnish with

lemon slices.

Flounder In Parchment

1 flounder, 3 or 4 lb

1 salt & pepper to taste

8 bacon slices

4 tablespoon prepared mustard

1 parchment

1 greased brown paper

Brush a scaled, cleaned flounder with prepared mustard. Sprinkle with

salt and pepper; wrap in bacon slices. Wrap in paper and skewer

tight. Put into baking dish or pan. Bake 30 minutes at 375 degrees F.

Open paper; bake 10 minutes more, or until tender and flaky. Serve on

paper. Recipe date: 11/29/87

Flounder In Sweet-Sour Sauce

3 lb flounder fillets

2 onions, chopped

1/4 cup butter

2 tablespoon flour

1 can beer

2 tablespoon brown sugar

5 peppercorns

2 cloves

1 teaspoon worcestershire sauce

1 tablespoon vinegar

Cut fillets in serving size pieces. Brown onions in butter ; add

flour; cook 3 minutes. Add beer and remaining ingredients except

vinegar. Cook over low heat, stirring until thickened. Add fillets,

cover and cook, until fish is done. Add vinegar, cook 2 minutes

longer. Serve.

From the files of Al Rice, North Pole Alaska. Feb 1994

Flounder Meuniere For 4

1 bsnx01a -prodigy

1 s.talkofsky genie

1 fido

1 lb flounder filet (4 pieces)

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 cup milk

1/3 cup vegetable oil

4 tablespoon margerine; divided

1 tablespoon lemon juice

1 chopped parsely

Pat fillet dry with paper towels. Mix flour, salt and pepper. Dip

fish into milk and then coat with flour mixture. Heat oil and 2

tablespoons of margerine in large skillet over medium heat until hot.

Cook fillets 6 to 8 minutes until golden brown, turning once during

cooking. Remove fish and keep warm. Drain oil from skillet and add

remaining margerine. Melt margerine over low heat until it just

begins to brown, add lemon juice and immediately pour over fish.

Sprinkly with chopped parsely.

Nutritional analysis per serving: Calories-376, Sodium-580mg,

Cholesterol-89mg

From Great Atlantic and Pacific Seafood

Flounder With Scallions

1 lb flounder fillets

1/4 cup cornstarch

1 egg white

2 tablespoon dry sherry

1/4 teaspoon ground ginger

1 fresh ground black pepper

3 tablespoon vegetable oil

1 cup fresh thin slice mushrooms

1 cup chopped scallions with tops

1 tablespoon soy sauce

Cut fish into uniform 1 x 2-inch pieces. Dry fish pieces. Put

cornstarch on a plate. Combine egg white, 1 tablespoon of the sherry,

ginger and pepper in a small bowl. Dip fish first in cornstarch to

coat thoroughly, then in egg white mixture.

Heat oil in wok or large skillet. When oil is very hot, add coated

fish pieces and fry them quickly until they are golden brown on both

sides, keeping them moving and turning them as they cook. Remove fish

to a warm serving dish. Add mushrooms and scallions to wok or skillet

and stir-fry a minute or two. Add remaining sherry and soy sauce,

stir and pour contents of pan over fish. Serve at once.

Flounder With Vegetables & Gingered Sauce

2 tablespoon mazola corn oil or mazola

1 right blend canola and corn

1 oil

2 medium carrots, cut into thin

1 strips

1 medium onion, chopped

1 clove garlic, minced

1/4 lb snow peas

1 teaspoon minced fresh ginger or

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup dry white wine

4 (4 oz each) flounder fillets

1. In large skillet heat oil over medium heat. Add carrots, onion and

garlic; stirring frequently, cook 4 minutes. Add snow peas, ginger and

salt; cook, stirring, 2 minutes. Remove vegetables from skillet; keep

warm.

2. Stir wine into skillet; bring to a boil. Fold fillets in half

crosswise; arrange in skillet. Reduce heat; cover and simmer 5

minutes or until fish is firm.

3. Transfer fillets to serving platter; top with vegetables and pan

juices.

Makes 4 servings.

Recipe By :Womans Day Recipe

Fluffy Tuna Pate

16 oz cream cheese, softened and

1 cut in little blocks

14 oz tuna -albacore -water packed

2 tablespoon dry white wine

2 tablespoon lemon juice

1 tablespoon soy sauce

1 teaspoon dill weed

2 tablespoon parsley, chopped

Beat all ingredients, except parsley, together. Stir in parsley.

This is delicious, either as a spread on crackers, or for sandwiches.

You can cut it in half if desired. This will freeze well.

Cookie-Lady posted this - said it tasted like salmon - 12/09/93

Formatted for MM by Pegg Seevers 12/09/93

Foil Baked Fish With Mexican Mint Marigold

1 lb fresh fish fillets

1 thin lemon slices

1 butter; to taste

1 salt and pepper; to taste

1 cup chopped mexican mint - marigold lea; ves

Put fish fillets on a piece of buttered aluminum foil or parchment.

Slash the fillets at 2" intervals and insert a thin slice of lemon

into each cut. Dot the fish with butter, salt and pepper, then

sprinkle with Mexican mint marigold leaves. Double-fold the edges of

the foil to seal; fold parchment around the fish, letter style, then

turn the ends under.

Bake the packet no more than 20 minutes in a preheated 350 F. oven.

The fish is done when it flakes easily. Avoid overcooking.

Recipe in Diane Morey Sitton's "An Herb to Know" column in "The Herb

Companion." April/May 1993, Vol. 5, No. 4. Pg. 20. Posted by Cathy

Harned.

Foiled Fish On The Grill

1 lb fish fillets

2 tablespoon margarine -- not diet

1/4 cup lemon juice

1 tablespoon fresh parsley -- chopped

1 teaspoon fresh dill weed

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1 onion -- thinly sliced

Use heavy aluminum foil cut into large squares. Place equal portions

of the fish fillets on each piece of foil. In a saucepan, melt

margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to

blend well. Pour this mixture over the fish, sprinkle with paprika,

and top with the onion slices which have been separated into rings.

Fold the foil around the mixture and seal using a drugstore fold or

other method of sealing tightly. Leave a little space for thefood to

expand while cooking. Place on hot grill and grill for 5-7 minutes

per side. Fish should flake easily when done.

Recipe By : Jo Anne Merrill

Fragrant Fish

2 scallions, finely chopped

1 clove garlic, minced

1 tablespoon minced fresh gingerroot

1 tablespoon soy sauce

1/2 teaspoon chinese chili paste

1 or hot chili oil

2 tablespoon hosin sauce

1 tablespoon balsamic vinegar

1/2 teaspoon sugar

1/2 cup water

1 1/3 lb white fish fillets such as

1 cod or chilean sea bass

2 tablespoon cornstarch

1 tablespoon canola or veg oil

In a nonreactive container, combine the scallions, garlic,

gingerroot, soy sauce, hoisin sauce, chili paste or oil, vinegar,

sugar and water. Set aside.

Slice the fish fillet, if necessary, into 1/2 inch thick slices.

Spread cornstarch on a plate and dredge fish in it.

In a large nonstick skillet, heat the oil over medium heat. When the

pan is hot, cook the fish in batches for a couple of minutes per

side, or until almost cooked through. Remove from the pan and keep

warm while cooking the remaining fish.

Put the sauce into the pan in which the fish was cooked. Simmer for a

ocuple of minutes until slightly thickened. Then put the fish back in

the pan and warm gently in the sauce for 2 minutes, or until cooked

through.

From the Ft. Lauderdale Sun-Sentinel March 6, 1997 typos by Kim Reese

Nutitional Info per serving: 196 calories, 28g protein, 5 g fat, 8g

carbohydrates, 61mg cholesterol, 542mg sodium, 24% calories from fat.

Frank's Place Crawfish Etouffe

1/4 cup butter or margarine

3 tablespoon flour

1 1/2 cup onion; minced

1/2 cup scallion; chopped

1/2 cup celery; chopped

2 garlic clove; minced

1 teaspoon tomato paste

2 cup fish stock (see note)

1 cup tomato; chopped

2 cup crayfish meat

1/4 cup parsley; chopped

1 teaspoon salt

1/2 teaspoon pepper, black

1/2 teaspoon cayenne pepper

2 cup rice, cooked; hot

Melt butter in large saucepan over low heat; remove from heat and

stir in flour until smooth. Return to heat and cook, stirring, for 10

minutes, until roux is dark brown. Stir in chopped white and green

onions, celery and garlic; cook about 10 minutes. Add tomato paste to

fish stock; stir into onion mixture. Add tomatoes, crayfish, parsley

and seasonings; cover and simmer 20 minutes. Serve over hot rice.

NOTE: Make fish stock from heads and tails of fish and/or crawfish.

Fred's Fish Sauce M&M

3 teaspoon catsup

2 teaspoon worchestershire sauce

2 teaspoon a-1 sauce

5 drop red pepper sauce **

**I prefer Crystal Hot Sauce. Use what you like.

Mix together the ingredients using the basic measurements, except for

the hot sauce. Add it as needed for seasoning and heat. Adjust

seasonings with sauces to taste.

This dipping sauce is perfect for any firm white fish, such as

halibut, cod, monkfish, along those lines.

My dad (Fred) invented this sauce sometime in the forties and I've

used it all my life.

Enjoy!

Fruited Fish

1 lb fish fillets

1/4 cup frozen orange juice concentr

2 tablespoon lemon juice

1 teaspoon dried dill

1 teaspoon paprika

2 tablespoon fresh parsley; minced (or 1

1/2 cup water

4 tablespoon orange marmalade

1 teaspoon arrowroot

Recipe by: Net

Place fish in shallow non-metal casserole.

Combine the rest of the ingrediants except the arrowroot and

marmalade and stir till OJ dissolves.

Reserve 1/2 cup of sauce and pour the rest over the fish.

Let the fish marinate for at least 45 minutes, turning once.

Preheat broiler.

Remove fish from marinade and put in broiler pan.

Add 3 tablespoons of marmalade to the marinade and heat.

Broil fish 4 inches from heat for 10-15 minutes, basting with

marinade several times, until fish flakes.

Add 3 teaspoons of marmalade to reserved sauce, and add the

arrowroot, stirring until the sauce begins to thiken.

Put fish on serving dish, pour sauce on top or serve on the side.

Yield 4 servings, Calories 163 Fat 1 gram %CFF 5% Cholesterol

23 mg Sodium 23 mg Fiber .2 g

Fruity Seafood

3 tablespoon butter

4 shallots chopped

1 green apple, peeled cored and diced

1 pinch dill

2 teaspoon mild curry powder

2 tablespoon plain flour

1 cup apple juice

1 lb scallops

1 banana sliced

1/2 lb green prawns in bite sized pieces

1/2 cup cream

1 salt to taste

Melt butter in saucepan, saute apple and shallots until soft. Add

curry powder and cook for a minute longer. Stir in flour, add apple

juice. Bring to boil, stirring constantly. Add salt and dill, simmer

for 5 minutes. Add prawns and scallops, cook until almost tender, add

banana 5 minutes before end of cooking time. Stir in cream, heat

through. Serve with fluffy or fragrant rice.

NB In this as in many recipes I use evaporated skim milk in lieu of

the cream, and thicken if necessary. Better for the arteries, with no

great compromise in taste or texture.

Fusilli Bucati With Soft Shell Crabs

6 soft shell crabs

6 tablespoon virgin olive oil

1 medium red onion, thinly sliced

6 anaheim peppers, cored, seeded, and; julienned

4 red jalapenos, cored, seeded, and j; ulienned

1 cup white wine

1 cup basic tomato sauce (see recipe)

2 cup escarole, finely chopped

1 lb fusilli bucati pasta

Bring 6 quarts water to boil in a large spaghetti pot and add 2

tablespoons salt.

Clean soft shell crabs by snipping off their faces with a pair of

scissors and removing the skirt. Cut in half and set aside.

In a 12 to 14-inch saute pan, heat olive oil until smoking, add

onions, Anaheim, jalapenos and cook until softened, about 8 to 10

minutes. Add the crab pieces and continue cooking until crabs are

deep red and firm. Be careful not to break up the crabs with

aggressive stirring. Add the white wine and the tomato sauce and

reduce by half. Add escarole and cook another 1 minute until escarole

has wilted and remove from heat. Drop fusilli into boiling water and

cook according to package instructions until al dente (about 7 to 9

minutes). Drain pasta well in colander and pour hot pasta in pan with

crabs. Return to medium heat and toss to coat well, about 1 minute.

Pour into heated serving platter and serve immediately.

Yield: 4 servings Posted to MC-Recipe Digest V1 #

Recipe by: Molto Mario

From: "suechef@sover.net"

Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)

G.'s Easy Fish Marinade

1 lemon juice

1 soy sauce

1 white wine

1 fish for broiling

Mix marinade to taste. Pour over fish for 45 minutes. No oil or

butter is needed for cooking. To retain moisture, pour 3/4 inch of

water into bottom of broiling pan.

Gaeng Paa Pla Dook (Jungle Curry With Catfish

----CURRY PASTE----

2 tablespoon chopped lemon grass

8 shallots

6 cloves garlic

1/4 cup chopped lesser ginger

8 dried jalapeno peppers

1 teaspoon canned peppercorns

1 teaspoon shrimp paste

1/2 teaspoon salt

----PREPARATION----

2 tablespoon oil

1 1/2 lb catfish, cut into 1 slices

1/4 cup fish sauce (nam pla)

3 cup water

1/2 cup thai eggplant

1/4 cup sliced green jalapeno pepper

1/2 cup sweet basil leaves

10 whole kaffir lime leaves

In the days when travel through various parts of Thailand required

journeying through areas of jungle, the people had to make do with

what was available there. This recipe is so named because the

ingredients and cooking method made it a suitable dish for the

jungle. Best eaten in the presence of monkeys, tigers and snakes to

keep it more authentic.

Garden Tuna Salad Pockets

2 can tuna (6.5 oz ea)

3/4 cup best foods mayonnaise

1/2 cup chopped onion

1/2 cup chopped celery

1 sprouts

1 tomato

1 cucumber

Combine tuna, mayonnaise, onion and celery. Fill pitas with tuna

salad, sprouts, tomato and cucumber.

Garlic Braised Tuna Steaks

4 tuna steaks, 1 thick

1 garlic clove, peeled and cut in th; i, n slivers

8 oz button onions, peeled

1 tablespoon butter

1/2 cup red wine

1/2 cup water

1 bay leaf

----SAUCE----

1 tablespoon butter

1 tablespoon flour

1 tablespoon tomato paste

1/2 teaspoon thyme

1 tablespoon chopped parsley

1 squeeze of lemon juice

1 salt and pepper

----GARNISH----

1 lb spinach, washed and thinly sliced

1 tablespoon butter

Make small slits in the tuna steaks with a knife and insert a sliver

of garlic into each slit. Heat a browning dish for 3 minutes on

High. Drop in 1T butter and the peeled onions. Heat for 1-2 minutes

on High, stirring occasionally, until the onions begin to brown. Pour

in the water and wine. Transfer the contents of the browning dish to

a large casserole. Add the bay leaf and fish to the casserole, cover

loosely and cook for 5 minutes on High. Remove the fish and onions

from the casserole and keep them warm. Melt 1T butter in small, deep

bowl for 30 seconds on High. Stir in the flour and cook for 1-2

minutes on High or until flour is lightly browned. Pour in the

cooking liquid from the fish, and add the tomato paste and thyme.

Cook for 2-3 minutes on High, stirring occasionally until thickened.

Add the parsley, lemon juice, salt and pepper, and set aside with the

fish. Melt the remaining butter in a small casserole on High for 30

seconds. Put in the spinach, cover loosely and cook for 1-2 minutes

on High. Spread the spinach onto a serving plate and combine the

fish and sauce to re-heat for 30 seconds on High. Arrange the fish

and onions on top of the bed of spinach and pour the sauce over to

serve.

The Complete Microwave Cookbook. Judith Ferguson and Celia Norman.

Garlic Clam Dip

8 oz cream cheese

1/2 teaspoon salt

1/2 tablespoon garlic

1 dash fresh ground pepper

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.

Garlic Clams

12 cloves fresh garlic, minced

1 bunch green onions, minced

1/2 cup butter

1/4 cup vegetable oil

1/2 cup chopped parsley

1 teaspoon italian seasoning

1 cup dry white wine

1 cup clam juice

1 cup water

24 cherrystone clams, cleaned

In large skillet, saute garlic and onion in butter and oil for 1

minute. Add parsley and seasoning. Add wine, clam juice and water

and cook 2 minutes. Now add clams and cook covered until clams open,

about 10 to 12 minutes. Serve in bowls.

Garlic Shrimp & Scallops

1 teaspoon olive oil

2 tablespoon slivered garlic

1/2 teaspoon crushed red pepper flakes

1/2 lb lg shrimp, peeled, deveined

1/2 lb bay scallops

1/2 teaspoon paprika

4 tablespoon chicken broth

1 teaspoon fresh lime juice

1/2 cup finely chopped fresh italian parsl; e, y

1 salt and pepper

In a large heavy skillet, heat the oil over medium heat. Add the

garlic and saute until it begins to brown. Remove the garlic with a

slotted spoon and set aside. Add the pepper flakes to the skillet and

increase the heat to medium high. Add the garlic, shrimp, scallops,

and paprika. Saute for 1-2 minutes, stirring constantly. Add the

chicken broth and cook for 1 minute. Remove the shrimp and scallops

with a slotted spoon, place on a platter; set aside and keep warm.

Add the lime juice, parsley, and salt and pepper to taste to the pan

and just heat through. Pour the sauce over the shrimp and scallops

and serve immediately.

Gary's Clam Dip

2 tablespoon onion -- chopped

3 tablespoon parsley -- chopped

2 tablespoon worcestershire sauce

1 salt and pepper -- to taste

12 dash tabasco sauce

16 oz cream cheese -- room temp.

3 can clams, canned -- minced

1 each sheepherder bread -- round,

1 large

1 (or sourdough bread round)

1 each french bread -- baguette

Drain clams, reserving 1/2 C. of liquid. With electric mixer (not

food processor), mix together all ingredients except bread. Slice top

off of bread round. Hollow out bread. Fill with dip and replace top.

Wrap tightly in foil. Bake at 250 for 3 hours.

Recipe By : Gary Soto

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 1 Apr 1994 15:04:18

~0800 (P

Gemfish In Chermoula Marinade

2 lb gemfish (or firm white fish)

1/2 bunch of parsley

1/2 bunch coriander

3 cloves garlic

1/2 tablespoon paprika

1/2 tablespoon cumin

1 teaspoon coriander

1 pinch cayenne

2 1/2 oz lemon juice

3 oz olive oil

In food processor, process half a bunch of fresh coriander, half a bunch

ofparsley, 3 large cloves of garlic, 1/2 tablespoon each of paprika and

cumin, one teaspoon coriander, pinch of cayenne, 2 1/2 oz lemon juice, 3

ozolive oil.

Marinate 2 lb of Gemfish in this mixture for at least one hour, but

preferably overnight.

Remove fillets from marinade, place in griller or barbeque, basting in

marinate while cooking. Cook 2-3 minutes each side, turning carefully

only once.

From : Meryl Constance. Sydney Morning Herald. 15 th September. 1992.

Georgia Crab Soup

6 tablespoon butter or margarine, divided

2 1/2 cup sliced fresh mushrooms (about 8 oun; ces)

3 tablespoon all-purpose flour

3 cup homemade chicken stock or canned ch; icken

1 broth, preferably low sodium

1 1/2 cup heavy cream

12 oz cooked crabmeat, fresh, canned, or; frozen,

1 thawed if frozen (about 1 1/2 cups)

3/4 cup freshly grated parmesan cheese

1/4 cup good-quality dry sherry, optional

1 salt and pepper to taste

1 chopped fresh parsley

Melt 3 tablespoons of the butter in a 10-inch skillet over medium

heat; add the mushrooms and saute for about 5 minutes, stirring

occasionally, until softened. Remove from the heat and set aside.

Melt the remaining 3 tablespoons of butter in a heavy 3-quart

saucepan over medium heat; stir in the flour and blend until smooth.

Pour in the chicken stock and cream, stirring constantly; cook and

stir for 8 to 10 minutes until the mixture thickens and just begins

to boil. Add the crabmeat and reserved cooked mushrooms; cook and

stir for 2 to 3 minutes longer until heated through. Remove from the

heat; stir in grated Parmesan, sherry, if using, salt and pepper.

Serve garnished with chopped parsley.

Makes 8 servings.

Nutrition information per serving: 351 Calories; 12 g Protein; 31 g

Fat; 11 g Carbohydrates; 629 mg Sodium;

147 mg Cholesterol

[REDBOOK; Nov 1990]

Posted by Fred Peters.

Georgia Pecan Fish-Rec.foods

1 no ingredients

: 1/2 c mayonnaise

: 3/4 ts lemon and pepper seasoning

: Salt, to taste

: 1/2 ts tarragon leaves

: 2 fish fillets

: 1/4 c chopped pecans

Blend mayonnaise, and seasonings. Spread over fillets. Press pecans

on the fillets and back in 425' oven for 15-20 minutes. Walt MM

Date: Thu, 12 Sep 96 20:22:10

+0000

Grandma's Salmon Patties

2 cup salmon, boned

1 medium egg

1 cup bread cubes, soft

1/2 cup milk

1 teaspoon lemon juice

1/8 teaspoon pepper

1/2 teaspoon salt

1 paprika

1 medium egg

1 cracker crumbs

Combine salmon, egg, bread crumbs, milk, lemon juice, pepper and salt

together in a bowl..mix well until salmon mixture can be molded. Let

stand in refrigerator for about 15 minutes. Remove from refrigerator

and form patties from salmon mixture. Dip patties into beaten egg and

then into crushed saltine cracker crumbs. Fry in hot oil until

browned. Sprinkle with paprika for color and serve with lemon wedges.

Gratineed Oysters With Diced Apples In A Calvados Sabayon

1 cup heavy cream

3 egg yolks, lightly beaten

2 tablespoon calvados

16 oysters in the half shell

2 apples; peeled and finely diced

1 lemon

In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or

until it is softly whipped. Add the egg yolks and the Calvados, and whisk

them in.

In each oyster half shell place the diced apple. Place the oyster meat on

top. Cover it with the cream mixture.

Place the oysters on a flat sheet and broil them for 1 to 2 minutes, or

until the cream mixture is golden.

Gravlax (Salmon Marinated In Dill)

3 lb fresh salmon fillet; center cut, cleaned & sca

1 large bunch dill; fresh, whole

1/4 cup kosher salt (coarse, or regular is; necessary)

1/4 cup sugar

2 tablespoon white peppercorns (or black) crush; e, d

Cut the salmon in half lengthwise and remove the backbone and the

small, freebones, as well, or ask your fish delaer to do it for you.

Leave the skin on. Place half of the fish, skin side down, in a deep

glass, enamel or stainless steel baking dish or casserle. Wash and

then shake dry the bunch of dill and place it on the fish. (If the

fill is of the hothouse variety and not very pungent, chop the herb

coarsely to release it's flavor and sprinkle it over the fish

instead.) In a separate bowl, combine the salt, sugar and crushed

peppercorns. Sprinkle this mixture evenly over the dill. Top with the

other half of the fish, skin side up. Cover with foil and set a heavy

plate or platter on top of it, slightly larger than the salmon. Weigh

it down with cans or jars and refrigerate for at least 3 days, up to

7 days. Turn the fish over every 12 hours or so, basting with the

liquid marinade that accumulates, separating the halves a little to

baste the salmon inside. Replace the platter and weights each time.

When the gravlax is finished, remove the fish from it's marinade and

scrape away the dill and seasonings. Pat dry with paper towels. Or

leave the dill and seasonings in place. Place the separated halves

skin side down on a carving board and slice the salmon thinly on the

diagonal, detaching each slice from the skin. Gravlax is served as

part of a smorgasbord or as an appetizer and is usually accompanied

by a mustard-dill sauce (see recipe). When gravlax is presented as a

main course, it is garnished with lemon wedges as well as the

mustard-dill sauce and served with toast and perhaps a cucumber salad.

Great Northern Mock Tuna Salad

16 oz can great northern beans --

1 rinsed and drained

2 tablespoon onion -- finely chopped

2 tablespoon sweet pickle relish

1/3 cup celery -- chopped

1 tablespoon +1 tsp nonfat mayonnaise

1 dash garlic powder

1 salt and pepper -- to taste

Place beans in a medium bowl and mash with a fork. Add remaining

ingredients and mix well. Chill several hours to blend flavors. Grams

of fat/serving: 0.6 Joan Schilling

From JustBek@aol.com Wed Jul 10 18:06:43 1996 Here ya go! The salad is

simple and awsome! No paprika in this recipe, but, throw some in!

Recipe By : Lean and Luscious and Meatless

From: Janice Springer <75451.2725@compudate:>

Great Tuna Casserole

1 pkg wide noodles (16 oz.)

1 large can albacore tuna in water

1 red bell pepper *

1 large onion *

1 large jar pimentos

5 medium celery stalks *

1/2 cup seasoned bread crumbs

1 1/2 cup mayonaise

1 can cream of celery soup

1 soup can milk

3/4 cup good sherry wine

1 pkg slivered almonds

* Chopped small

1. Cook noodles al dente, rinse with cold water, drain, and toss with

a little olive oil. Put aside and cover to keep soft.

2. Saute onions, peppers, celery in olive oil for about 5 minutes.

Throw in the pimentos. Set aside.

3. In a large deep skillet, mix together the mayonaise, celery soup,

milk and Sherry. Cook a few minutes until well blended, then add

sauted ingredients.

4. Drain the tuna, flake and put in the sauce. Cook for a couple of

minutes, stirring gently.

5. In a large bowl, mix the cooked noodles and sauce until well

blended.

6. Transfer to small casserole dishes or one large (your choice) and

sprinkle with bread crumbs and slivered almonds. Salt & pepper to

taste when served.

Greek Fish Baked In Grapevine Leaves

1 karen mintzias

5 medium whole fish; cleaned heads left on

2 tablespoon olive oil (or more)

1 lemon (juice only)

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh fennel

1 salt & freshly ground pepper

3 anchovy fillets; rinsed minced or mashed

2 tablespoon butter

15 large grapevine leaves

1 lemon slices & fennel leaves

Wash and dry the fish. In a glass or earthenware bowl, beat the oil,

lemonjuice, parsley, thyme, fennel, and a pinch each of salt and pepper.

Dip each fish in the mixture, turning to coat and allow to marinate an

hour or two in the refrigerator.

Remove the fish from marinade and drain. Meanwhile, beat the

anchovies andbutter together and spread on the fish with a knife. Wrap

each fish in grapevine leaves and place, seam side down, in an

attractive baking- serving dish. Bake in a moderate oven (350 F) for

30 minutes. Serve hot, garnished with lemon and fennel.

From: "The Food of Greece" by Vilma Liacouras

Chantiles. Avenel Books, NewYork.

Typed for you by Karen Mintzias

Green Chile & Oyster Chowder

1 lb red potatoes, cut into

1 1/2-inch dice

1 medium onion, finely chopped

2 1/2 cup fish stock or clam juice

1 medium bay leaf

1/2 lb fresh green chiles

2 cup peanut oil

1/2 cup fresh corn kernels

16 shucked oysters in their

1 liquor

1 large sweet red bell pepper,

1 roasted, peeled and cut

1 into 1/2-inch dice

2 cup half & half

1 salt to taste

1 tablespoon butter

1 teaspoon fresh marjoram, chopped

Gently boil the potatoes for about 4 minutes in salted water, rinse

and cool. Cook the onion with 1 cup of the stock and the bay leaf

over low heat for 15 to 20 minutes, until cooked through, but not

browned. Discard the bay leaf and cool. Fry the green chiles in the

oil for about 4 to 5 minutes until the skin is blistered, but not

blackened. Skin the chiles, remove the seeds and cut into 1/2-inch

dice. Steam the corn in 1/4 cup of water in a covered pan for 2

minutes or until tender.

In a large pan, combine the oysters with their liquor, the remaining

stock, and the green chiles. Heat for 2 minutes, then add the

potatoes, onion and red pepper, and bring to a boil. Add the half and

half, keeping the mixture below a boil to keep the half and half from

separating. Add the salt, corn and butter. Pour into soup bowls and

garnish with the marjoram.

Griddled Trout With Herbs

6 fresh cleaned trout

6 sprigs fresh rosemary, or 1 1/2 tab; lespoons dried

3 oz soft butter

18 fresh mint leaves or 2 teaspoons dr; ied

6 sprigs fresh thyme (leaves only) or; 2 teaspoons dried

6 fresh sage leaves or 1 scant teasp; o, on dried

1 1/2 teaspoon coarse sea salt

7 grinds black pepper

The herbs are what might have been used in Anglo-Saxon East Anglia,

but use whatever you might fancy. Try to use fresh, although dried is

acceptable. Put one sprig or generous shake of rosemary down the

middle of each fish. Chop all the other herbs and seasonings and mash

them into the soft butter. Use this to coat the fish generously on

each side. Griddle, barbeque or grill it for 4-5 minutes on each side

or till the skin is well browned and the flesh flaking off the bone.

Baste now and then with the butter which runs off. Serve at once with

lot of fresh bread and a salad or a simple green vegetable.

Grill Poached Salmon

2 lb salmon fillets -- or steaks

2 tablespoon butter

1 teaspoon salt

6 slice lemon -- (thin)

1/2 cup white wine

1 few grains pepper

Cut salmon into serving-size pieces. Place each piece on a square of

heavy duty aluminum foil. Double thickness of foil may be used.

Sprinkle salmon with salt and pepper, top with butter, a slice of

lemon and drizzle with wine. Close package securely and cook on the

grill for 20-30 minutes or until fish flakes easily when tested with

a fork.

Serves 6.

(Adapted from a recipe in "Seafood Treats From The Barbeque",

Department of Fisheries and Oceans Canada)

Recipe By :

Grilled Bluefish Wrapped In Mammoth Basil Lea

10 mature mammoth basil leaves - (fres; h)

1 1/2 lb bluefish

4 tablespoon pesto

Heat outdoor grill. Soak the Mammoth basil leaves in water. Slice the

bluefish into strips 2 inches wide, making 8 slices. Spread pesto on

each slice of fish. Wrap each slice in a Mammoth basil leaf, securing

with a toothpick or wooden skewer. Place the wrapped fish on the hot

grill over glowing coals, 6 inches from the heat. Cover the grill and

cook for 5 minutes on each side.

From: The Cook's Garden catalog - Spring/Summer 1993 (page 2)

Grilled Catfish Salad

----FOR MARINADE----

3 each catfish fillets (5-8oz)

1/4 cup butter,melted

1/4 cup louisiana cane syrup

1 tablespoon dried thyme

1 tablespoon dried basil

1 tablespoon cracked black pepper

1 salt to taste

----FOR SALAD----

6 each leaves red leaf lettuce

6 each leaves romaine lettuce

6 each leaves curly endive

1/2 cup crumbled blue cheese

1 cup blue cheese dressing

6 each cherry tomatoes, sliced

1 cracked black pepper

1 to taste

FOR MARINADE: In a mixing bowl combine all of the marinade

ingredients and mix well to ensure that spices are well blended.

Allow fillets to set in marinade appoximately thirty minutes.

Charbroil the fillets on a hot barbecue grill three to five minutes

on each side or until fish is cooked to desired doneness. Remove and

keep warm. FOR SALAD: On a six inch salad plate, place one piece of

red leaf lettuce as a base. In a large mixing bowl, combine the other

three lettuces and break into appropriate size serving pieces. Place

one handful of mixed lettuces on top of red leaf lettuce. Using a

sharp knife, cut grilled catfish into one inch slices. Place an equal

number of slices on top of each salad, sprinkle with blue cheese

crumbles and top with salad dressing. Garnish each salad with tomato

circles and cracked pepper.

Grilled Crabmeat Flautas

1 roasted tomato sauce; *

8 oz crab meat; **

1/2 cup green onions w/tops; sliced

1 tablespoon butter or margarine

1/2 cup dairy sour cream

1/2 cup monterey jack cheese; shred

14 oz artichoke hearts; ***

10 flour tortillas; ****

* See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style

imitation crabmeat, thawed *** Artichoke hearts should be drained and

cut into quarters. Use one **** Flour tortillas should be 7 to 8

inches in diameter and be warm. Prepare Roasted Tomato Sauce; set

aside. Cook crabmeat and onions in 1 Tbls of margarine over medium

heat, stirring frequently, until onions are tender. Mix in cour

cream, cheese and artichoke hearts. Spoon about 13 of a cup of the

mixture onto one end of each tortilla. Roll up tightly into a

cylinderical shape; secure with wooden picks. Heat 2 Tbls of

margarine in 10-inch skilled over medium heat until hot and bubbly.

Cook 3 or 4 flautas in margarine, turning frequently, until golden

brown, about 5 minutes. Keep warm in 300 degree F. oven.

Repeat with remaining flautas, adding the remaining margarine as

needed.

Serve with warm Roasted Tomato Sauce.

Grilled Curry-Apricot Shrimp & Scallops

1/2 cup olive oil

1/2 cup apricot preserves

2 tablespoon dijon mustard

2 tablespoon curry powder

2 tablespoon garlic; minced

2 tablespoon cilantro; chopped

4 teaspoon jalapeno chili; minced and seeded

16 large shrimp; peeled, deveined, tails l

12 sea scallops

4 bamboo skewers; soaked in water 30 minute

Combine first seven ingredients in medium bowl. Add shrimp and

scallops, toss to coat. Cover and refrigerate at least 30 minutes

and up to 1 hour, tossing occasionally.

Prepare barbecue. Skewer 4 shrimp and 3 scallops alternately on each

skewer. Grill until shrimp are just cooked through and scallops are

opaque, brushing frequently with marinade, about 3 minutes per side.

Bring remaining marinade to simmer in small saucepan. Serve on

skewers, passing marinade separately.

Grilled Fish

1 no ingredients

1 lb salmon fillet

1 lb swordfish fillet

: Chili pepper

1 lemon

3 TB butter

: Crushed black pepper

Cut salmon and swordfish into two pieces and place on the grill.

Sprinkle chili pepper over swordfish. Squeeze juice of 1/2 the lemon

over salmon. Grill for 3 - 5 minutes before flipping. Flip fish.

Brush swordfish with melted butter and more chili pepper. Squeeze

other 1/2 of lemon over salmon and sprinkle with black pepper. Grill

until cooked through. Serve.

Recipe By :CHEF DU JOUR SHOW #DJ9110 LEA DELARIA

Date: Sat, 19 Oct 1996 00:14:22

~0400

Grilled Fish In Banana Leaf

3 garlic cloves

1 teaspoon black peppercorns

2 tablespoon chopped fresh coriander root

1 slice fresh ginger, quarter-sized crush; ed -

1 1/2 tablespoon soy sauce

2 lb whole snapper =or=- striped bass -=; or=-

4 whole trout

1 large banana leaf (or more if needed)

1 vegetable oil (for oiling leaf)

----CHILE LIME SAUCE----

3 small green serrano chiles seeded and f; i, nely chopped

3 garlic cloves

2 tablespoon fresh coriander leaves

1 teaspoon sugar

1/4 teaspoon salt

1/2 cup fresh lime juice

1/3 cup chicken stock

This recipe illustrates the popular use of banana leaves as a food

wrapper in Asia. Aluminum foil works well as a substitute.

IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root

and ginger; process into a fine mince. Transfer into a mortar and

pound into a smooth paste; add soy sauce and blend thoroughly. Clean

fish and pat dry with paper towel. Rub garlic mixture over entire

fish; set aside for 30 minutes. Choose a banana leaf about 6 inches

longer and 3 times wider than the fish. Rinse leaf with cold water to

clean. Plunge leaf into a pot of boiling water for a few seconds to

soften. Wipe dry. Using a knife or scissors, remove the thick spine

in the leaf. Place the leaf with its glossy side down on a work

surface. (Use more leaves if needed.) Brush oil on the leaf where the

fish will lie. Set the fish with the marinade on the oiled surface.

Fold over the wide sides overlapping at the top and secure with

toothpicks. Turn over package, fold over ends to enclose sides, and

secure ends with toothpicks to make a neat parcel. Set packet about 3

inches above medium-high heat coals and grill each side for 8 to 10

minutes. NOTE: If using trout, marinate the 4 fish together. Wrap

each 1 individually and reduce the grilling time to about 3 minutes

on each side. Serves 4 as part of an Asian multicourse menu. Transfer

to a serving plate. Open leaf and serve with accompanying sauce.

CHILE LIME SAUCE: In a mortar or a mini-food processor, add the

chiles, garlic, coriander leaves, sugar and salt; pound (or chop)

into a smooth paste. Put chile mixture into a saucepan with lime

juice and stock; bring ~--

Grilled Fish Tacos

1 no ingredients

Recipe by: Rich McCormack Marinate shark or fish

fillets (tuna, swordfish, halibut, mahi-mahi, or whatever) in lime

juice and salsa picante (as "picante" as you wish) for about 30

minutes. Grill the fillets on a charcoal, electric, or gas BBQ grill

(or a ribbed cast iron "grilling" pan on a stove top), sprinkling

both sides with Rich's pico de gallo spice mix (see above) during the

grilling. The grill can be brushed with olive, corn, or peanut oil to

keep the fish from sticking. When done, slice the fish into approx.

1/2 inch slices and serve as above.

To be honest, when I suggest fish tacos to visiting friends or

relatives from out of the So. Calif. area, I usually get some sort of

a response such as "you ain't gonna put no fish on MY taco." But

those who try 'em usually like 'em...

BTW -- Have you ever tried fish enchiladas? Mmmmm...mmm, muy bueno

Grilled Fish Tacos With Green Salsa

3 1/2 cup finely shredded red or green -cabb; a, ge

1/4 cup white distilled vinegar

1 salt and pepper

3/4 lb fresh tomatillos *

2 tablespoon salad oil

1 onion, cut into 1/2 slices

1 1/2 lb firm-fleshed skinned fish fillets (; lingcod, sea bas

4 jalapeno chilies

2 teaspoon lime juice

3/4 cup fresh cilantro leaves

1 clove garlic

12 warm corn or low-fat flour -tortill; as (6-7 inch)

1 low-fat sour cream

1 lime wedges

* Look for the small green tomatillos with papery husks in some

supermarkets and Latino grocery stores. If unavailable, substitute

small Roma tomatoes and add more lime juice to taste.

Mix cabbage with vinegar and 3 tablespoons water. Add salt and

pepper to taste. Cover and chill.

Remove and discard husks from tomatillos; rinse tomatillos. Thread

onto skewers. Brush some of the oil lightly onto onion slices. Rinse

fish and pat dry. Brush fish with remaining oil.

Place tomatillos, onion, and chilies on a barbecue grill (high heat).

Cook, turning as needed, until vegetables are browned, 8-10 mintues.

Set aside to cool.

Place fish on grill (med-high heat). Cook, turning once, until fish

is opaque but still moist-looking in thickest part (cut to test),

10-14 minutes.

Remove stems from chilies; remove seeds (if you want less heat). In a

blender or food processor, whirl tomatillos, chilies, lime juice, 1/4

c cilantro, and garlic until smooth. Chop onion. Add the chopped

onion to salsa mixture, and salt and pepper to taste. Pour into small

bowl.

To assemble each taco, fill a tortilla with a little cabbage relish,

a few chunks of fish, salsa, and sour cream. Add a squeeze of lime,

and salt and pepper to taste.

Per serving: 432 cal, 11 g fat (23% of cal), 37 g pro,

232 mg sod, 89 mg chol

Reprinted from Sunset Magazine, July 1996.

Grilled Fish W/Pineapple-Cilantro Sauce

1 medium pineapple (about 2 lb) peeled, core; d and cut int

3/4 cup unsweetened pinapple juice

2 tablespoon lime juice

2 centiliter garlic, minced

1/2 teaspoon to 1 ts jalapeno pepper

2 tablespoon minced cilantro

1 tablespoon cornstarch

2 tablespoon cold water

2 tablespoon to 3 tb nutrasweet (r) spoonfull (t; m)

1 salt

1 pepper

6 oz 4 oz halibut, haddock or salmon ste; ks or fillets.

Heat Pineapple, Juices, Garlic and Jalapeno pepper to boiling in a

medium saucepan; Reduce heat and simmer, uncovered about 5 minutes.

Stir in cilantro; Heat to boiling.

Mix Cornstarch and cold water, Stir into boiling mixture. Boil,

stiring constantly, until thickened. Remove from heat; Cool 2-3

minutes.

Stir in NutraSweet (r) Spoonfull (tm); Season to taste with salt and

pepper. Serve warm over Fish or Pork.

Makes six servings

Nutritional Information Serving size 1/6 recipe (figgured with a 3 ox

fish fillet) Calories -------- 185 Saturated Fat -------- Trace

Protein --------- 24g Cholesterol ~--------- 36mg

Cargohydrates --- 16g

Grilled Gingered Swordfish

6 each swordfish steaks,1thick

3/8 cup dry sherry

1 1/2 each garlic clove,mince

2 1/4 teaspoon ginger,mince

1 1/2 teaspoon lemon zest,grated

1 cup soy sauce

1 1/2 each carrot,small,minced

1 1/2 tablespoon red bell pepper,nince

3 each scallions,small,chop fine

3 tablespoon extra virgin olive oil

1) Place fish in glass dish. 2) Combine soy

sauce,sherry,carrot,garlic,red pepper,ginger,scallions & lemon

zest.Pour over fish.Cover & set aside 1hr at room temperature.Remove

fish from marinade & pat dry,& brush w/oil. 3) Light grill or

broiler.Brush grill rack or broiler pan w/vegetable oil & cook fish

steaks,4" from heat,turning once & basting occasionally w/remainmarinade

until the fish is opaque throughout,4-5min @ side.

Grilled Hawaiian Fish In Basil-Coconut Curry Sauce

2 lb hawaiian fish*

1 fresh basil sprigs

1 salt

----BASILCOCONUT CURRY SAUCE----

1/2 cup dry white wine

1 1/2 tablespoon minced fresh ginger

1/4 cup minced fresh lemon grass*

1 tablespoon dried kaffir lime leaves**

2 teaspoon red curry paste (follows)

2 teaspoon cornstarch

1 cup canned coconut milk

----RED CURRY PASTE----

1 large ca or nm chili

1 garlic clove,minced

2 teaspoon salad oil

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1 seeds of cardamom pod

* - cut into 6 eaual pieces, grilled#

#

Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish

with basil. Add salt to taste.#

#

*** BASIL-COCONUT CURRY SAUCE ***#

* - or 2 teaspoons grated lemon peel#

** - or chopped fresh lemon leaves#

#

1. In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine,

fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves

and red curry paste. Simmer, covered, for 15 minutes.#

2. In a blender, whirl mixture with cornstarch and coconut milk until

smooth. Return to pan (with 1 tablespoon dried basil leaves if not

using fresh, following). Stir sauce over high heat until boiling. If

made ahead, chill airtight up to 1 day. Reheat to simmering; if

needed, add coconut milk to thin. Stir in fresh basil leaves. Use

hot.#

#

*** RED CURRY PASTE ***#

NOTE: Use purchased Thai Muslim curry paste or all of this mixture.#

Rinse chili; stem, seed and break into small pieces. In a 6-8" frying

pan over medium heat, stir garlic in salad oil until golden, about 2

minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir

just until chili browns lightly, about 45 seconds. Use hot or cold.

Grilled Hawaiian Fish With Papaya Relish

2 lb hawaiian fish*

1/2 cup fresh cilantro leaves

1 salt

1 pepper

----PAPAYA RELISH----

1/4 cup minced white onion

1 1/4 cup diced ripe papaya

3/4 cup diced red bell pepper

1/4 cup chopped fresh cilantro

1 tablespoon minced fresh ginger

2 tablespoon olive oil

2 tablespoon lemon juice

* - cut into 6 equal portions#

====================================================

===

============== ===#

Arrange papaya relish and hot fish equally on 6 warm plates. Garnish

plates with cilantro. Add salt and pepper to taste.#

#

*** PAPAYA RELISH ***#

In a fine strainer, rinse white onion. Soak onion in ice water for 30

minutes; drain. Mix with rest of relish ingredients.

Grilled Marinaded Kingfish

2 bay leaves

1/2 teaspoon thyme

1 cup vinegar

1 kingfish, 1 to 1-1/2 steaks

Prepare marinade by blending 2 bay leaves, 1/2 tsp thyme and 1 Cup

wine vinegar. Heat in saucepan to blend flavors; Cool before

marinating. Submerge steaks and marinade for 30 minutes or longer in

marinade. Drain before cooking. Barbecue approximately 12 minutes,

turning once, approximately 3" from the charcoal. Also for: Cobia,

Amberjack, King, Grouper, Snapper, Speck et al. Suggestions: Subst

some of prepared salad dressings for marinade. Recipe date: 11/28/87

Grilled Marinated Seafood

2 cup olive oil

1/2 cup fresh lemon juice

2 tablespoon chopped fresh dill

1/8 cup fresh horseradish

1/8 cup dijon mustard salt and freshly grou; nd black pepp

1 lb fresh salmon fillet, boneless, skin; less

1 lb fresh tuna

1 lb fresh swordfish

1 lb large shrimp, peeled and deveined

20 long bamboo skewers

Make two marinades as follows: Place 1 cup of the olive oil and 1/4

cup of lemon juice in each of two bowls. Add the dill to the first

bowl and the horseradish and mustard to the other. Add salt and

pepper to both marinades.

Cut the salmon, tuna and swordfish into 1/2 by 1/2 by 2 inch pieces.

Place the salmon and the swordfish in the horseradish-mustard

marinade and the shrimp and tuna in the dill marinade for about 30

minutes.

While the seafood marinates, soak the bamboo skewers in cold water.

Thread the seafood on the skewers, alternating fish, and beginning and

ending with a shrimp. Grill over hot coals for about 2 minutes,

turning occasionally. Makes 10 servings.

From: Asbury Park Press 6/15/94 Shared By: Pat Stockett From: Pat

Stockett Date: 16 Jun 94 From: Fred Towner Date: 06-22-96

Grilled Meli Melo Of Seafood With Soy Beurre

3 cup vegetable oil

4 large leeks; (white parts only) julie

2 salmon fillets (5 oz each)

2 sea bass fillets (5 oz each)

12 medium shrimp; peeled and deveined

12 medium scallops

1/4 cup olive oil

----SOY BEURRE BLANC----

2 tablespoon butter

1 medium onion; coarsely chopped

1 large carrot; coarsley chopped

2 cup white wine

1/2 lb butter cut into small pieces

1 tablespoon soy sauce

In a large saucepan place the vegetable oil and heat it on medium high

until it is hot (350øF). Add the leeks and fry them for 3 minutes, or

until they are golden brown. Drain the leeks on paper towels. Set them

aside and keep them warm.

Brush the seafood pieces with the olive oil. Grill (or broil) the

salmon, swordfish, and sea bass for 2 to 3 minutes on each side, or

until they are just done. Cut each piece of fish crosswise into 3

pieces.

Grill the shrimp and scallops for 1 to 2 minutes on each side, or

until they are just done.

On each of six individual serving plates place the fried leeks. Place

1 piece of each kind of fish on top. Add 2 of the shrimps and 2 of the

scallops. Drizzle on the Soy Beurre Blanc.

Soy Beurre Blanc: In a medium saucepan place the 2 tablespoons of

butter and heat it on medium until it has melted. Add the onions,

carrots, and celery. Saut‚ the vegetables for 4 to 5 minutes, or

until they are tender.

Add the white wine. Reduce the heat to low and simmer the

ingredients for 45 to 60 minutes, or until the liquid is reduced to 1

cup.

Place the mixture in a food processor and pur‚e it. Return the pur‚e

to the saucepan. While whisking constantly over low heat, add the

pieces of butter one at a time. Add the soy sauce and stir it in.

Grilled Mussels With Hot Fish Sauce

2 lb fresh mussels

1 lemon grind to paste or 1t powder

3 tablespoon fish sauce nuc-mam

1 vietnamese (or thai)

1 teaspoon sugar

2 dried hot red pepper

2 cloves garlic

2 tablespoon water

1. Clean and scrub the mussels as shown in class. 2. While mussels are

draining, prepare sauce: Blend garlic and red peppers into a paste.

Add juice of 1 lemon, 3 tb fish sauce, 1 tb sugar, and finally, 2 tb

water. 3. Preheat broiler. 4. Place clean, dry mussels in a single

layer on a baking sheet. 5. Broil mussels just until they are all

open and aromatic. 6. Remove from broiler and serve with rice. Dip

mussels into sauce to eat.

Grilled Oriental Fish Steaks

4 fish steaks (halibut, salmon or sw; o, rdfish),

1 about 3/4 thick

1/4 cup lite soy sauce

3 tablespoon minced onion

1 tablespoon chopped fresh ginger root

1 tablespoon toasted sesame seeds

1/2 teaspoon sugar

Place fish in single layer shallow baking pan. Measure the lite soy

sauce, onion, ginger, sesame seeds and sugar into blender container;

process on low speed 30 seconds, scraping down sides once. Pour sauce

over fish; turn over to coat both sides. Marinate 30 minutes, turning

fish over occasionally. Remove fish and broil or grill 4" from heat

source or moderately hot coals 5 minutes on each side, or until fish

flakes easily when tested with fork.

Serves: 4

Grilled Rainbow Trout With Apricot Salsa

4 6-oz. rainbow trout fillets

1 cup fresh apricots; diced

1 small avocado; diced (1/2 cup)

3/4 cup fresh pineapple; diced

1/4 cup red pepper; diced

1 1/4 tablespoon lime juice

1 teaspoon cilantro; finely chopped

1 fresh ground pepper; to tast

In a medium bowl, combine apricots, pineapple, avocado and red pepper.

Sprinkle with lime juice and cilantro; toss and chill. Grill trout on

oiled grate for 2 minutes. Turn trout and grill for 2 more minutes,

or until trout turns opaque. Top with apricot salsa and serve

immediately.

Serves 4.

(Adapted from a National Fisheries Institute recipe.)

Grilled Rainbow Trout With Asian Flavors

4 6-oz rainbow trout fillets

1 tablespoon ginger root

1 teaspoon grated lime peel

1/4 cup safflower oil

1 teaspoon crushed red pepper

2 tablespoon lime juice

1 salt; to taste

In a medium bowl, saute ginger in oil just lightly browned and

aromatic. Remove pan from heat; stir in red pepper. When oil cools

completely, whisk gradually into lime juice and peel. Set aside. Heat

grill and brush with oil. Grill trout flesh side down 2 minutes.

Gently turn. Grill for 2 more minutes, or until trout turns opaque.

Serve immediately with lime-ginger mixture.

Serves 4.

(A National Fisheries Institute calendar recipe.)

Grilled Rainbow Trout With Caponata Relish

----INGREDIENTS----

2 tablespoon olive oil

1 each garlic clove, crushed. may

1 double amount or according

1 to taste

1 cup peeled and chopped egg plant

1 or sliced mushrooms.

1/2 cup chopped bell peppers, a

1 mixture of green and yellow

1/2 cup chopped tomatoes

2 tablespoon sliced black olives

1 tablespoon capers

1 teaspoon balsamic or red wine vinegar

4 each rainbow trout fillets, 4 oz

1 each

----PREPARATION----

In a small saucepan, heat olive oil over medium heat. Saute garlic

for one minute. Add eggplant and peppers. Stir quickly to coat.

Saute for five minutes or until softened. Add tomatoes and remaining

ingredients except fish. Continue cooking five minutes longer. Hold

on very low heat.

Oil the grid of a grill or broiler pan. Place fillets, flesh-side

down, on the oiled grid and cook about two minutes. Gently turn trout

with a spatula. Cook the fish about two minutes more. Fish is done

when it turns from translucent (like glass) to opaque (like paper).

Fish flakes easily when tested with a fork. Serve the trout with the

caponata relish.

Grilled Rockfish With Garlic & Basil

2 lb rockfish filet

3 tablespoon oil

1 tablespoon lemon juice

4 tablespoon butter

4 garlic clove; finely chopped

2 tablespoon basil, fresh; chopped

1 dash cayenne pepper

Marinate the fish in the oil and lemon juice for at least 30 minutes

before grilling. Grill for 10 to 15 min, turning only once. Time

depends on the thickness of your fish. Heat the butter and stew the

garlic for 3 min stirring constantly to make sure it doesn't brown.

Add the basil, cayenne pepper and remove from the heat. Either pour

the garlic butter over the fish or serve it in a gravy boat on the

side.

Grilled Rudderfish With Maltese Sauce

1 stephen ceideburg

1 tablespoon olive oil

1 large chopped onion

4 cloves garlic, chopped

400 gm peeled tomatoes with juice

1 tablespoon lemon juice

1 salt and pepper to taste

2 tablespoon capers

1 small lemon, zest only

1 tablespoon finely chopped fresh mint

4 serving size pieces rudderfish

Good capers are essential to this dish. If possible, visit a deli

whose owners are of Mediterranean extraction and buy bulk capers

which have been packed in salt. Rinse them to remove the salt before

using. If you have to use the more readily available capers bottled

in a vinegar solution, blot them dry of vinegar before using.

In a tablespoon of olive oil. gently fry a large onion, chopped. until

transparent. Add 4 cloves of garlic, crushed or finely chopped, and

cook for a minute or so longer, then add a 400 g tin of peeled

tomatoes. chopped, together with their juice, 1 tablespoon lemon

juice and salt and pepper to taste. Simmer for about 20 minutes, then

add 2 heaped tablespoons of capers, the zest of a small lemon and a

tablespoon of finely chopped fresh mint. Simmer again until the sauce

is thick. Meanwhile heat the grill to very hot, dip 4 serving-size

pieces of rudderfish in olive oil and put them under the grill for

3-5 minutes, turning once if using a conventional grill. You may not

need to turn the fish at all if you have a fan assisted grill.

Spoon the sauce onto warmed plates, add the fish and serve,

preferably with good bread to ensure no sauce is wasted.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,

7/6/93. Courtesy Mark Herron.

Grilled Salmon

6 medium salmon steaks 1 inch thick

1/3 cup olive oil

4 cloves garlic, crushed

1/2 cup chopped parsley

1/4 teaspoon dill weed

1 teaspoon salt

1 cup fine dry bread crumbs

1/4 cup butter or margarine

Place salmon on well-greased broiler pan. Combine and blend oil,

garlic, parsley, dill weed, and salt in blender container. Stir in

bread crumbs and set aside. Brush steaks with butter. Broil about 4

inches from heat 8 minutes, or until fish flakes easily when tested

with a fork. Spread about 2 Tablespoons garlic mixture on each salmon

steak. Return to broiler and broil 1 or 2 minutes, or until lightly

browned.

Grilled Salmon & Marinade

1 1/2 lb salmon fillets

1/2 cup oil

1/4 cup vinegar, red wine

3/4 teaspoon garlic salt

1/4 teaspoon salt

1/4 teaspoon sugar

1/2 teaspoon italian seasoning

1 garlic clove, large, minced

1/8 teaspoon pepper

1 teaspoon water

Mix all ingredients except salmon. Marinate for at least 30 minutes.

Grill (15 minutes per side for steak, 6 for fillet), brushing often

with leftover marinade.

Grilled Salmon Fillets In Lettuce With Mustar

4 (4 to 6-oz) salmon fillets

3 tablespoon lemon juice

2 tablespoon white wine

4 teaspoon olive oil

3 tablespoon capers

1/4 teaspoon dry mustard

1 salt

16 green leaf lettuce leaves

----MUSTARD SAUCE----

2 tablespoon butter or margarine

1 1/2 teaspoon flour

1/4 cup vinegar

1/4 cup boiling water

1/2 bouillon cube

1/4 cup dry mustard

1 tablespoon sugar

1 egg; beaten

To prepare salmon, rinse with cold water. Pat dry with paper towels,

and set aside. Combine lemon juice, white wine, olive oil, capers and

1/4 teaspoon mustard. Season to taste with salt. Pour over salmon and

marinate 30 minutes, turning once. Reserve marinade. Blanch lettuce

leaves in boiling water 5 seconds. Drain well. Arrange 2 leaves with

stem ends overlapping at center. Spoon about 2 teaspoons marinade

over lettuce. Place 1 salmon fillet on lettuce. Top with 1 or 2 more

teaspoons marinade, including some of capers. Roll fillet up. Place 2

leaves on top and tuck edges under fish. Bring up bottom leaf edges.

Tie package-style with string. Repeat with remaining lettuce,

marinade and fillets to make 4 packages in all. Set aside. To make

sauce, blend butter and flour in top of double boiler until smooth.

Add vinegar, boiling water, bouillon cube half, 1/4 cup mustard,

sugar and egg. Cook and stir over hot water until sauce thickens,

about 10 minutes. Keep warm. Place salmon bundles on well-greased

grill 4 to 5 inches from hot coals and cook 5 to 6 minutes. Turn and

cook an additional 5 to 6 minutes. Remove string and serve with

mustard sauce. ~--

Grilled Salmon Sandwich

4 salmon fillet, 3 oz; skinned

1/2 teaspoon tarragon, dried; crushed

1/4 teaspoon salt

1/8 teaspoon pepper, black

2 teaspoon olive oil

2 garlic clove; minced

1/4 cup chicken broth

1 tablespoon sweet pickle relish

2 teaspoon lemon juice

1 pinch cayenne

1 1/2 cup boston lettuce leaves

1/2 cup plum tomatoes; sliced

4 slice pumpernickel; 1 oz

Spray indoor ridged grill with nonstick cooking spray; heat over

medium heat. Or, prepare outdoor grill according to manufacturer's

directions.

Sprinkle salmon on both sides with tarragon, salt and black pepper.

Grill 5 minutes on each side, until fish is cooked through.

Meanwhile, to prepare sauce, in small nonstick skillet, heat oil. Add

garlic; cook, stirring constantly, 2 minutes. Stir in broth, relish,

lemon juice and red pepper; cook, stirring frequently, 2-3 minutes,

until sauce boils and reduces slightly. Remove from heat.

To assemble sandwich, divide lettuce and tomato evenly over bread.

Place salmon on top and drizzle evenly with sauce.

Grilled Salmon Steaks In Sauce

6 salmon steak

1 cup wine, white

1/8 teaspoon cinnamon

4 scallion; finely minced

1 tablespoon lemon juice

1/8 teaspoon ginger

1 salt; to taste

Take a Salmond and cut him rounde, chyne and all, and roste the peces

on a gredirne; And take wyne, and pouder of Canell, and drawe it

thorgh a streynour; And take smale mynced oynons, and caste there-to,

and lete hem boyle; And then take vynegre, or vergeous, and pouder

ginger, and cast there-to; And then ley the samon in a dissh, and

cast the sirip theron al hote, & serue it forth.

Broil the salmon steaks, after brushing them with some cooking oil or

melted butter. Meanwhile, put scallions in a saucepan with wine and

cinnamon and bring to a boil; turn down heat and simmer gently. When

salmon steaks are browned on both sides, add the lemon juice and

ginger to the sauce. Put salmon on a serving dish and pour the sauce

over it.

Grilled Salmon W/ Roasted White Corn Salsa &

1 no ingredients

4 TB Olive Oil

2 ts Lemon Zest -- grated

2 TB Fresh Mint -- chopped

1/2 ts Salt

1/4 ts Freshly Ground Pepper

6 6 Oz Salmon Fillets Or

: Steaks cut 1/2-inch thick

: Roasted White Corn Salsa

: (Recipe Follows)

: Basil Cream (Recipe

: Follows)

: Garnish--

: Cilantro Or Mint Sprigs

Whisk olive oil, zest, mint, salt and pepper together and marinate

salmon in mixture for 1 hour. At serving time, grill salmon over hot

coals until just done. Place on warm plates with a heaping tablespoon

or two of corn salsa on top, warm basil cream around and a garnish of

herb sprigs. Serve immediately

Recipe By :

From: Reggie Dwork

Grilled Salmon With Honey Mustard Glaze

6 oz salmon fillets -- brushed

1 with oil

2 tablespoon honey

2 pinch dry coleman's mustard

2 tablespoon water -- warm

2 teaspoon soy sauce

1 pinch salt -- to taste

1 pinch black pepper -- to taste

STEP ONE: Honey-Mustard Glaze-- In a bowl, combine honey, mustard,

water, and soy sauce. Salt and pepper to taste. STEP TWO: Prepare the

Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil,

season with salt and pepper. Grill each side for 2-3 minutes. Turn

the fish over carefully only once to mark the surface; cook to

desired texture. Brush flesh side of fish with glaze before removing

from grill. Serve at once.

Recipe By : Gordon Restaurant, Chicago

Grilled Salmon With Lemon & Thyme

4 lb salmon fillet; skinned

3 tablespoon cognac

1/4 cup lemon peel; minced

2 tablespoon shallot; minced

1 1/2 tablespoon kosher salt

1 1/2 tablespoon sugar, brown

1 tablespoon thyme, fresh; minced

3/4 teaspoon pepper

Place salmon fillets on heavy large baking sheet. Rub Cognac over

both sides of fish. Mix together all remaining ingredients in small

bowl. Rub over both sides of fish. Cover with plastic wrap. Top with

another baking sheet. Weight with heavy object. Refrigerate at least

6 hours or overnight.

Prepare barbecue (medium-high heat). Grill fish until cooked through,

about 3 minutes per side. Transfer to plates and serve.

Note: Bon Appetit recommends a sturdy red wine, such as a Beaujolais

from Moulin-a-Vent. They also recommend serving with sauteed zucchini.

You could also diagonally slice thickly some zucchini with

peel left on and brush with butter, lemon and thyme mixture and grill

next to the fish; a Griffo grill would help but if you sliced the

zucchini thick enough and on a strong enough diagonal, I don't think

you would have problems with it falling through the grill. Some fresh

steamed green beans with butter and freshly ground pepper would also

be good.

Grilled Salmon With Potato & Watercress Salad

3 lb small red thin-skinned

1 potatoes

1 cup thinly sliced red onion

1 cup seasoned rice vinegar

1 about 1/2 pound watercress

1 rinsed and crisped

1 salmon fillet, about 2 lbs.

1 tablespoon soy sauce

1 tablespoon firmly packed brown sugar

2 cup alder or mesquite wood chips

1 soaked in water

1 salt

In a 5-to 6-quart pan, bring about 2 quarts water to a boil over high

heat; add potatoes. Cover and simmer over low heat until potatoes

are tender when pierced, 15 to 20 minutes. Drain and chill.

Soak the onions about 15 minutes in cold water to cover. Drain and mix

onions with rice vinegar. Cut potatoes in quarters; add to onions.

Trim tender watercress sprigs from stems, then finely chop enough of

the course stems to make 1/2 cup (discard extras or save for other

uses). Mix chopped stems on a large oval platter with potato salad

alongside; cover and keep cool.

Rinse salmon and pat dry. Place, skin side down, on a piece of heavy

foil. Cut foil to follow outlines of fish, leaving a 1-inch border.

Crimp edges of foil to fit up against edge of fish. Mix soy sauce

with brown sugar and brush onto the salmon fillet.

Lay fish on center of grill, not over coals or flame. Cover barbecue

(open vents for charcoal) and cook until fish is barely opaque in

thickest part (cut to test), 15 to 20 minutes. Transfer fish to

platter with salad. Add salt to taste. Serve hot or cold.

Per serving: 439 cal. (19 percent from fat); 34 g protein; 9.4 g fat

( 1.4 g sat.); carbo.; 1,062 mg sodium; 77 mg chol.

Sunset magazine 6-94

Grilled Salmon With Surf Sauce

1 cup mushroom slices

1 tablespoon margarine

1 cup kraft think 'n spicy

1 chunky barbecue sauce

6 oz frozen cooked shrimp, thawed

1 tablespoon prepared horseradish

1 1/2 lb salmon steaks, 1 thick

Saute mushrooms in margarine. Reduce heat. Stir in 1/2 cup barbecue

sauce, shrimp and horseradish; heat thoroughly, stirring constantly.

OUTDOORS:

Place fish on greased grill over low coals (ash gray). Grill,

uncovered, 6 to 8 minutes on each side or until fish flakes easily

with fork, brushing frequently with remaining sauce. Serve with

shrimp mixture.

INDOORS:

Place fish on greased rack of broiler pan. Broil 5 minutes on each

side or until fish flakes easily with fork, brushing frequently with

remaining barbecue sauce. Serve with shrimp mixture.

From: the Kraft Barbecue Guide, 1987.

Painstakingly typed in by Jeff Duke.

Grilled Scallops & Kale With A Fresh Beet S

1 no ingredients

1 1/4 c fresh beet juice -- see

: notes*

: Fruity olive oil

1 ts white wine vinegar

: Salt and freshly ground

: pepper

1 1/4 lb fresh sea scallops -- see

: notes**

: dr fresh lemon juice

1 lb young kale leaves -- core

: removed

: dr sherry vinegar

: Garnish--

: Fresh chives cut into 1/2

: inch sticks

: tiny dice of yellow bell

: pepper For the sauce: Place beet juice in a non-reactive

saucepan and boil until reduced to approximately 1/2 cup. Off heat,

whisk 2-3 tablespoons of olive oil slowly into reduction to thicken

the sauce. Whisk in white wine vinegar, salt and pepper to taste. Set

aside and keep warm.

Lightly oil the scallops and season with salt, pepper and a few drops

of lemon juice. Brush kale leaves with oil and season lightly. Grill

kale on both sides until the leaves are slightly charred and cooked

through. Grill scallops until just cooked (center should be slightly

opaque). Arrange kale attractively in the center of warm plates and

drizzle a few drops of sherry vinegar over. Place scallops on top and

spoon beet sauce around. Garnish with chive sticks and yellow pepper

and serve immediately.

Yield: 4 servings

~ - - - - - - - - - - - - - - - - -

NOTES : *from approximately 1 1/4 pounds peeled beets. **preferably

day-boat type

Recipe By : COOKING RIGHT SHOW#CR9658

Grilled Scallops(Welsh)

1 no ingredients

4 scallops with firmly 2 oz butter

1 lb potatoes 2 tb milk

2 tb chopped parsley 2 tb oil

salt and pepper 1 clove garlic

GREGYN CYLCHOG WEDI'U GRILIO Peel and boil the potatoes in salted

water. Place the scallops in a pan in a warm oven (325/F or Mark 3)

until the shells open. Remove the black part and gristly fibre

leaving the red coral intact. Place the scallops in an ovenproof

dish, add salt and pepper and cook for 3-4 minutes on each side.

Cleon the rounded shells. Drain the potatoes and cream with 1 oz

butter and the milk. Pipe or fork a border of potato arounb the edges

of the shells. Place a scallop in the centre of each shell. Skin and

crush the garlic. Heat the butter, oil and garlic and pour over the

scallops. Garnish with parsley. These may be served with crisply

fried bacon.

Grilled Seafood Flautas

1 roasted tomato sauce; *

8 oz crab meat; **

1/2 cup green onions w/tops; sliced

1 tablespoon butter or margarine

1/2 cup dairy sour cream

1/2 cup monterey jack cheese; shred

14 oz artichoke hearts; ***

10 flour tortillas; ****

4 tablespoon butter or margarine

* See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style

imitation crabmeat, thawed *** Artichoke hearts should be drained and cut

into quarters. Use one **** Flour tortillas should be 7 to 8 inches in

diameter and be warm.

Grilled Shark

1 filet of shark

1 slice apple per filet

1 oil

1 spicy chutney of your choice

* Get rather thick slices of Shark and use 1 per person. Slice the

filet along the side to make a pocket. Slice the apple slice so you

can put it in the pocket. Oil the filet with canola oil to keep it

from sticking and season with salt and pepper (or any other seasoning

you like. I like to use curry powder. ) Grill on moderate coals for

about 10 minutes per side. As always check and adjust as required.

Serve with a spicy dressing or chutney of your choice. Submitted By

KEN HAYCOOK On THU, 22 JUN 1995 105604 -0500

(CDT)

Grilled Shark Mexicana

1 1/2 lb shark steaks or other firm-fleshed; fish

1/3 cup lime juice

3 cloves garlic; pressed

2 tablespoon vegetable oil

1/4 cup beer

1 tablespoon chopped parsley

1/2 teaspoon cumin

2 teaspoon dijon mustard

1/4 teaspoon salt

1 pepper to taste

1 salsa (see below)

1 ripe avocado; cut into slices

----SALSA----

2 medium tomatoes; peeled, seeded and coars

1/4 cup chopped red onion

3 tablespoon diced green chilies

2 dash liquid hot pepper sauce to 3 dashe; s

1 salt to taste

Rinse shark with cold water; pat dry with paper towels. Set aside.

Combine remaining ingredients except Salsa and avocado; pour over

shark. Cover and marinate in refrigerator for 1 hour, turning once.

While shark is marinating, make Salsa. Drain shark, reserving

marinade. Place on well-greased grate 4-5 inches from hot coals. Cook

4-5 minutes; baste with marinade and turn. Cook an additional 4-5

minutes, or until shark flakes when tested with a fork. Top with

avocado slices and Salsa. Makes 4 servings. SANDWICH VARIATION: Serve

on toasted bun with mayonnaise, lettuce, avocado and Salsa. SALSA:

Combine all ingredients and blend well. Let stand at room temperature

or in refrigerator for 15-20 minutes to blend flavors. Makes

approximately 1-1/4 cups sauce.

Grilled Shark Teriyaki

1 1/2 lb shark steaks or other firm-fleshed; fish

1 can pineapple chunks (20 oz)

3 tablespoon salt-reduced soy sauce

2 tablespoon sherry

1 tablespoon grated ginger root

1/2 teaspoon dry mustard

2 cloves garlic; minced

1 teaspoon brown sugar

1 to 2 large green peppers cut into; l, arge pieces

1 skewers

Rinse shark with cold water; pat dry with paper towels. Set aside.

Drain pineapple, reserving 3 tablespoons of juice; set pineapple

chunks aside. Make marinade by combining reserved juice, soy sauce,

sherry, ginger, mustard, garlic and brown sugar. Stir well and pour

over shark. Cover and marinate in refrigerator for 1 hour, turning

once. Using bamboo or metal skewers, make kabobs by alternating

pineapple and green pepper; set aside. Drain shark, reserving

marinade. Place on well-greased grate 4-5 inches from hot coals and

cook 4-5 minutes. Baste with marinade and turn. Cook an additional

4-5 minutes, or until shark flakes when tested with a fork. Baste

fruit and vegetable kabobs and place on grill. Cook 15-30 seconds on

each side, or until just browned. Makes 4 servings. NOTE: Shark may

be broiled on a well-greased broiler pan 5-6 inches from source of

heat. Follow grilling times and directions.

Honey Fried Trout

2 trout

2 tablespoon honey

4 tablespoon butter

1 lemon

1/2 cup cornmeal

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg

1/3 cup milk

Mix cornmeal, flour, salt and pepper in bowl. Mix egg and milk in

separate bowl. Rub trout with lemon and dredge in cornmeal mixture.

Dip in milk mixture and then back into cornmeal mixture. Heat butter

or margarine to almost smoking in frying pan. Put trout in pan and

cook until golden brown on both sides. Put honey on top of trout,

lower heat, cover and cook for

4 minutes.

Honey-Mustard Broiled Rockfish

1 stephen ceideburg

1 tablespoon light mayonnaise

1 tablespoon lime juice

2 teaspoon honey

2 teaspoon dijon mustard

1 teaspoon dried dill

1 1/3 lb rockfish fillets

1/8 teaspoon salt

1 freshly ground black pepper to tast; e

1/3 cup panko bread crumbs, see note

2 teaspoon margarine

Combine the mayonnaise, lime juice, honey, mustard and dill. Spread

over the fish and place on a broiling pan.

Sprinkle the fish lightly with salt and pepper. Pat the bread crumbs

on top of the fish and dot with the margarine.

Broil about 5 inches from the heat source under a hot broiler 12

minutes per inch of thickness, or until the fish tests done (140

degrees on an instant read thermometer). The fish can be served with

lime wedges. Note: Panko bread crumbs can be found in the Asian food

section of major supermarkets.

By Larry Brown of the Seattle Times writing in the San Jose Mercury

News. 6/9/93.

Posted by Stephen Ceideburg

Hot & Sour Fish Soup

1 no ingredients

1/4 c Fish sauce -- (nuoc mam)

2 ts Fish sauce -- (nuoc mam)

1 ts Fresh ginger root -- minced

1/2 ts Turmeric

2 whole cod fillets -- 10 oz

: each

2 stalks lemon grass -- tender

: bulbs only

1 md tomato -- quartered

1/4 c lime juice -- fresh

1/2 ts lime zest

1 sm chiles serranos --

: Julienned

2 lg scallions

2 TB cilantro -- fresh is vital

1/2 ts white pepper -- freshly

: ground

6 c rice, cooked -- preferably

: Jasmine

5 c boiling water

In small bowl combine 2 teaspoons of fish sauce, ginger, and

turmeric. rub the fish on both sides w/ this mixture and let stand

for 5 min. In a non-reactive sauce pan, bring 5 cups water and lemon

grass to a simmer over medium heat and then simmer the fish for c. 4

min or till just cooked through. transfer the fish to a plate to cool

slightly. remove the skin and separate each peice into 2 peices (4

total). bring the soup back to a simmer and add all remaining

ingredients (except the fish). and simmer for 3 min. set a piece of

fish in each bowl and ladle hot soup over fish. serve w/ jasmine rice.

~ - - - - - - - - - - - - - - - - -

Recipe By : Food & Wine Magazine

From: Kmeade@ids2.Idsonline.Com (The Me

Hot & Sour Seafood Soup

1 stephen ceideburg

1/2 lb small fresh shrimp shelled (shells; reserved) and deve

2 quart chicken stock

2 green serrano chilies, seeded and c; hopped

1 teaspoon salt

1 grated zest of one lime

4 kaffir lime leaves

3 lemon grass stalks, cut into 1-inc; h, pieces

1/2 lb scallops

2 tablespoon fish sauce

1 juice of 3 limes

3 to 4 tablespoons fresh cilantro, ch; opped

1 red serrano chili, seeded and slive; red

6 shiitake mushrooms, sliced

2 green onions, sliced julienne

Combine shrimp shells with stock, chilies, salt, lime, zest, lime

leaves and lemon grass stalks in heavy nonaluminum pot. Bring to a

boil, reduce heat, cover and simmer 20 to 20 minutes. Strain. Return

liquid to pot and place over medium-high heat and bring to a boil.

Add shrimp and scallops and cook 1 minute. Stir in fish sauce and

juice of limes. Add chopped cilantro, slivered red chili and shiitake

slices, and green onions. Stir and pour into a tureen or ladle into

individual bowls.

Hot Artichoke Crab Dip

1 14 oz. can artichoke hearts, drain; e, d and chopped

1 cup mayonnaise

1 6 oz. can crabmeat, rinsed and drai; ned

1/2 cup grated (fresh if possible) parmesan; cheese

1/4 teaspoon garlic powder

1 tablespoon chopped fresh parsley paprika

These dashes are then put into MM as extra ingredients lines starting

with the dashes as if it is reading them as a two column ingredient

list. Have you had this happen to you, and if so is there a way to

prevent it from happening? I'm asking you because you seem to be an

expert on these conversion programs. I can delete them fairly easily

but that is a pain.

I hope it's OK to ask this here.

Thanks,

{*}

\|/ Sandy **

"""""""""""""

Hot Artichoke Seafood Salad

14 oz can artichoke hearts, drained and f; inely choppe

2 cup mayonnaise

2 cup freshly grated parmesan cheese

1 1/2 cup fresh crab meat, drained and picke; d, through

1/2 teaspoon tabasco sauce

1/2 cup toasted almonds

1 assorted crackers

Preheat oven to 350 degrees. Liberally grease a 1 1/2 quart glass

baking dish. Combine artichoke hearts, mayonnaise, cheese, crab

meat, and Tabasco sauce. Mix well and spoon into the baking dish.

Top with almonds. Bake for about 15 to 20 minutes or until hot. Serve

on crackers. ---

Hot Clam Dip

8 oz cream cheese

1 can clams, minced (10.5 oz)

1 tablespoon lemon juice

2 tablespoon clam broth

1 tablespoon mustard, prepared

2 teaspoon worcestershire sauce

1/8 teaspoon garlic powder

1 dash cayenne pepper

Bring cheese to room temperature. Drain clams and reserve liquid.

Combine cheese, lemon juice, clam broth and seasonings. Blend in

clams. Heat before serving with Melba toast or onion rounds.

Original recipe from The Gasparilla Cookbook (received in May

cookbook swap from Gail), by Mrs. Charles J.

Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]