seafood recipes 10

seafood recipes 10

Fried Barbeque Crabs

1/2 cup chili powder

1/2 cup flour

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1/2 teaspoon smoked salt

1 1/2 teaspoon salt

12 crabs, cleaned & halved

Put dry mixture in a bag and shake to mix. Add crabs, cleaned and cut

in half. Shake to coat crabs. Fry in 360 - 400 degree oil until crabs

surface. Ed Theriot, Houma LA Recipe date: 12/07/74

Fried Catfish With Zippy Cornmeal Crust & R

----SAUCE----

1 cup mayonnaise

1 grated zest of 1 lemon

2 tablespoon chopped fresh parsley

2 tablespoon chopped dill pickle

1 tablespoon spicy creole mustard

1 tablespoon drained capers (optional)

1 teaspoon worcestershire sauce

1/4 teaspoon hot pepper sauce

----FISH----

1 cup all-purpose flour

4 large eggs

1 cup yellow cornmeal

3 tablespoon old bay seasoning

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup vegetable oil

2 lb catfish filets

1 lemon wedges, for garnish

Make the remoulade sauce: In a small bowl, stir together all the

ingredients until well mixed. Cover, and refrigerate for at least one

hour or overnight.

Prepare the catfish: Get everything ready before starting your

fish fry: Place the flour on a plate. Beat the eggs well in a medium

bowl. In a large bowl, whisk the cornmeal, Old Bay Seasoning, salt,

and garlic powder to combine. Heat the oil in a large skillet over

medium heat until very hot but not smoking. Preheat the oven to 200.

The procedure will go smoothest if you reserve one hand for

dredging the catfish in the flour and dipping it in the eggs, and the

other for coating in the seasoned cornmeal. In batches, dredge the

catfish in flour, shaking off any excess. Dip the catfish in the

eggs, coating on both sides. Then dredge the dipped catfish in the

seasoned cornmeal, patting the coating so it will adhere. Slip the

coated catfish into the oil, and cook over medium heat, turning once,

until golden brown on both sides, about 5 minutes total. Using a

slotted spatula, transfer the browned catfish to a paper towel-lined

baking sheet to drain, and keep warm in the oven while continuing

with the remaining catfish.

Serve the catfish as soon as possible, with the remoulade sauce

on the side. Garnish with the lemon wedges.

Fried Crab Cakes

1 lb crabmeat

1 egg yolk

1 1/2 teaspoon salt pepper to taste

1 teaspoon dry mustard

2 teaspoon worcestershire sauce

1 tablespoon mayonnaise

1 tablespoon chopped parsley

1/2 teaspoon paprika

1 tablespoon melted butter bread crumbs (1/2 to; 1 cup)

1/4 cup butter or oil

1 lemon, cut into wedges for garnish

combine all ingredients except oil and lemon; mix gently. Shape into 6

cakes. Heat butter or oil. Fry cakes over medium high heat until

browned on both sides.

Fried Fish Balls

3 lb freshwater trout fillets, cooked an; d flaked

1/2 cup finely chopped onion

1/2 cup finely chopped green pepper

1 tablespoon chopped fresh parsley

1/4 cup lemon juice

3/4 cup fine, dry breadcrumbs

2 eggs, beaten

1/2 cup milk

2 teaspoon spicy brown mustard

2 teaspoon salt

1/4 teaspoon pepper

vegetable oil Cocktail sauce

Combine first 11 ingredients in a large mixing bowl; mix well. Shape

into 1-inch balls. (At this point, balls may be frozen: when ready to

use, partially thaw and fry as directed below.)

Fry croquettes in 2-inch deep hot oil (370) until golden brown. Drain

on paper towels. Serve immediately with cocktail sauce. Yield: 5-1/2

dozen.

Note: This makes a delicious appetizer and may be made with any cooked

fish.

From: The Southern Heritage Sea and Stream CookBook Shared By: Pat

Stockett

Fried Fish Fillets

4 oz fresh fish fillets

3/4 cup dried bread crumbs

2 tablespoon grated parmesan cheese

2 tablespoon chopped fresh parsley

1 teaspoon paprika

2 each egg whites, lightly beaten

1. Rinse fish and pat dry 2. Blend bread crumbs with cheese, parsley

and paprika in a flat dish. 3. Dip fillets into beaten egg whites,

then bread crumb mixture. 4. Place in a single layer on wax paper and

place in freezer 1 hour. 5. Spray a large skillet with NO Stick

cooking spray. Place skillet over medium high heat. Add fillets; cook

carefully turning once, until coating is brown and fish turns from

translucent to opaque.

Fried Fish With Beer Batter

2 lb white fish fillets

1 oil for deep frying

1 egg

1 cup lager beer

2 tablespoon vegetable oil

1 1/4 cup flour

1 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon cayenne pepper

Put oil in dutch oven or other deep pot to a depth of at least 3".

Set over medium-high flame. Cut fillets into pieces about 2"x4". In a

bowl, mix egg, beer and 2 TBL oil together. Stir in flour and spices.

Mix until batter is smooth; it should be a little runny. When oil is

hot (350-360F degrees), dip fish into batter with tongs or fingers,

allowing excess batter to drip back into the bowl. Gently place fish

in the oil and cook until golden brown, about 5-7 minutes.

Do not crowd fish; cook in batches. Drain on paper towels and serve

immediately. HINTS Use dark beer for stronger flavor. Don't skimp on

oil, and use a large pot, not a skillet. Use a skimmer between

batches to remove burned bits of batter. Pat fish dry before dipping

into the batter.

Fried Fish With Garlic Sauce

2 lb fresh anchovies or whitebait

1 cup all-purpose flour

5 tablespoon cold water

1 pinch salt

1 oil for frying

----GARLIC SAUCE----

4 slice bread, crusts trimmed

1 (soaked in water for 10 min)

4 centiliter garlic,

1 (peeled and roughly chopped)

2 tablespoon lemon juice

4 1/2 tablespoon olive oil

1 1/2 tablespoon water (optional)

1 salt and pepper

2 teaspoon fresh parsley, chopped

1 lemon wedges for garnish

1) Sift the flour into a deep bowl with the salt. Gradually stir in

the

water in the amount needed to make a very thick batter.

2) Heat enough oil for frying in a large, deep pan. A deep-sided

saute pan

is ideal.

3) Take 3 fish at a time and dip them into the batter together. Press

their tails together firmly to make a fan shape.

4) Lower them carefully into the oil. Fry in several batches until

crisp

and golden. Continue in the same way with all the remaining fish.

5) Meanwhile, squeeze out the bread and put in a food processor with

the

garlic and lemon juice. With the processor running, add the oil in

a

thin steady stream. Add water if the mixture is too thick and dry.

Add

salt and pepper and stir in parsley by hand. When all the fish are

cooked, sprinkle lightly with salt and arrange on serving plates

with

some of the garlic sauce and lemon wedges.

From the kitchen of Pegyy and Bruce Travers, Cyberealm BBS Watertown

NY 315-786-1120

Fried Fish With Whole Garlic

1 lb fresh fish fillets (pref. snapper o; r halibut)

1 teaspoon salt

3 tablespoon cornstarch

8 garlic cloves; peeled

2 tablespoon fresh ginger coarsely chopped

4 tablespoon oil, preferably peanut

----SAUCE----

1 tablespoon rice wine or dry sherry

3 tablespoon water

1 tablespoon light soy sauce

1 tablespoon bean sauce

1 teaspoon sugar

1 tablespoon dark soy sauce

RUB THE FISH FILLETS with salt and cornstarch. Heat a wok or large

frying pan until it is hot, then add the oil. Brown the fish on each

side until it is golden brown. Remove the fish and drain on kitchen

paper. Drain off all but 1 tablespoon of oil, add the garlic and

ginger and stir-fry for 20 seconds. Add the sauce ingredients, and

cook for 3 minutes or until the garlic is tender. Return the fish to

the wok and reheat through. Serve at once with the garlic cloves.

Fried Horseradish Breaded Fish With Mashed Po

4 firm white fish fillet

1/4 cup flour

2 egg

3 tablespoon water

1/2 cup seasoned bread crumbs

1/4 teaspoon salt and pepper

1/4 cup horseradish

1/4 cup puritan oil

1 decorative oil

1/4 cup puritan oil

3 tablespoon fresh chives

1 leek garnish

2 each leek, white part only

1/2 cup puritan oil

1 potato

2 lb potato

1/4 lb butter

Dry the fish filets, sprinkle with salt and pepper, then lightly

flour.

Combine the horseradish and bread crumbs. Lightly beat the eggs and

add water. Dip only one side of the filets first in the egg and then

the bread crumb mixture. Fry first on meat side then on skin side.

For the decorative chive oil, in blender combine

1/4 c oil and chives.

Lightly fry the leek in oil, dry on a paper towel.

Boil the potatoes until tender. Drain and place on a cookie

sheet in the oven at 375F until slightly dry. (10 to 15 Min) Mash the

potatoes adding butter as needed until creamy. Season to taste with

salt and pepper.

Place a serving of mashed potato on a plate. Place the cooked

filet on top. Surround with chive oil. Place leek on top as garnish.

Walt

Fried Lake Trout

1 lake trout

1/2 teaspoon salt

2 tablespoon butter

1/4 teaspoon lemon pepper

1 cup sour cream

1/2 teaspoon lemon juice

1 cornmeal for dredging

1 shotening for frying

Clean and wash the fish and cut into serving pieces, leaving the skin

on. Salt and pepper and coat throughout with cornmeal.

In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add

fish, and fry for approximately 4 minutes; turn, and cook 3 minutes

more. Fish should be nicely browned. Put fish on hot serving platter.

Pour off the fat from the pan and replace with butter, add the sour

cream, and stir with a spoon to loosen any greables. Cook several

minutes, but do not boil.

Remove from heat, add lemon juice, stir, and pour over trout.

Fried Oysters Wrapped In Bacon

12 each fresh, shucked oysters (in a

1/4 cup oyster liquor (from jar)

1 each bay leaf

1 teaspoon worchestershire sauce

4 each slices (1/2 oz. each) lean,

1/2 cup unbleached white flour (in a

2 each eggs (beaten in a small bowl

1 cup bread crumbs

2 cup oil (for frying)

12 each toothpicks (for wrapping bac

In a 1 quart saucepan, on a medium flame, poach oysters in oyster

liquor with bay leaf and Worchestershire (about 2 minutes, until

the edges of the oysters curl). Remove oysters from liquor and

set aside. Discard liquor.

Cut bacon strips in thirds. Wrap each oyster with bacon and

fasten with a toothpick. Roll in flour, dip in eggs, and then

roll in bread crumbs.

Heat oil in a 9 inch skillet. When oil smokes, reduce heat and

fry oysters for 5 minutes. Drain on paper bag and serve

immediately.

Yields 12 oysters.

Fried-Fish Fillets With Sherry Vinegar & Herbs

4 fillets firm fish, 6 to 8 oz

1 each,

1 (see note)

1 salt and pepper to taste

2 to 4 tsp pure olive oil

3 tablespoon sherry vinegar

3 tablespoon extra-virgin olive oil

2 tablespoon mixed chopped fresh parsley

1 chives and chervil

If you're leaving the skin attached to the fillets, scrape off any

remaining scales. Season the fillets on both sides with salt and

pepper.

Heat pure olive oil in saute pan over medium heat, using smaller

amongst of oil for a nonstick pan. Add fillets and adjust heat

according to their thickness (thicker the fillet, lower the heat).

Cook for about 4 minutes altogether for 1/2-inch-thick fillets,

turning them halfway through the cooking time (or covering them if

fragile), and trans- fer them to hot plates or a platter. Wipe oil

out of saute pan with paper towel and add vinegar, extra-virgin olive

oil and mixture of herbs. Bring sauce to rapid boil and season with

salt and pepper to taste. Spoon boiling sauce over fish and serve

immediatey.

Makes 4 servings.

Note: You can use red snapper (skin attached), sea bass (skin

attached), salmon (skin attached or removed), tuna (skin removed),

halibut (skin removed) or Dover sole (dark skin removed, light skin

attached).

Per Serving: Calories 283 Fat 15g Cholesterol 62 mg Sodium 342 mg

Percent calories from fat 48%

Typos by Bobbie Beers

Gefilte Fish 2

6 lb fish bones; several varietie

5 onions

4 teaspoon salt

1 1/2 teaspoon pepper

1 teaspoon sugar

2 large eggs

3/4 cup ice water

3 tablespoon matzo meal

3 carrots; sliced

Recipe by: My files Fillet fish. Combine heads, skin, bones, 4 sliced

onions, 1/2 of salt and pepper and carrots in large pot. Cover with water

and boi l. Grind fish abd onion, add seasonings, water and matzo meal.

Shape into balls and drop into boiling stock. Cover and simmer 1 1/ 2

hours. Cool and strain.

Gifilte Fish From A Jar

1 large jar gifilte fish; good brand

1 bunch beets

1 bunch carrots

2 large onions pepper; lots salt; to taste

Here is the EASY way out... Take a large jar (at least 8

pieces but I usually do 12)...but first get your veggies ready; slice

the carrots, beets and onions. Layer in a heavy stock pot, the beets

(my Bubbe's secret ingredient), slices of fish, onions, carrots and

seasonings; repeat as many times as is necessary with EVERYTHING but

the beets. Pour the liquid from the jar over the fish and then bring

to a boil. Turn down as simmer for about 45 minutes. Cool, remove

from liquid and serve.

This tastes ALMOST a good as the real thing...try it you'll like it.

Elaine Radis, Prodigy Food & Wine Board

Gilled Salmon

6 medium salmon steaks

1/3 cup olive oil

4 cloves garlic, crushed

1/2 cup chopped parsley

1/4 teaspoon dried dill weed

1 teaspoon salt

1 cup fine dry bread crumbs

1/4 cup butter or marg., softened

Place salmon on well-greased broiler pan. Combine and

blend oil, garlic, parsley, dill weed and salt in

blender. 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

fork. Spread about 2 tablespoons garlic mixture on

each salmon steak. Return to broiler and broil 1 or 2

minutes or until lightly browned.

Ginger-Glazed Salmon Steak On Basil Mashed Po

: ginger glaze:

2 TB grated fresh ginger

2 TB minced garlic

2 TB minced scallion, white part

: only

2 TB chopped cilantro

1 TB hot chili paste

1/2 c rice wine vinegar

1/4 c Mirin (Japanese rice wine)

: or dry sherry

2 TB hoisin sauce

1/2 c chicken stock

1 TB vegetable oil

4 7-oz salmon steaks

: Salt

: Fried basil leaves, for

: garnish

: Basil mashed potatoes

: Sesame asparagus

Preheat oven to 450 degrees. Make glaze: In a small saucepan combine

all ingredients and bring to a boil. Simmer 30 seconds and remove

from heat. Cool to room temperature.

Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season

salmon with salt. Sear first sides until golden brown. Turn steaks and

roast in oven for 3 minutes. Brush with Ginger Glaze. Roast for 1

minute more. Serve with potatoes and asparagus, garnished with basil

leaves.

Yield: 4 servin

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9068

Date: 09/26/96

Glazed Salmon

1 vegetable oil spray

3/4 lb fresh salmon fillet

1/4 cup balsamic vinegar

1 tablespoon dijon mustard

1 salt and pepper to taste

Heat a medium-sized nonstick skillet and spray with vegetable oil

spray. Brown salmon for 3 minutes on high, turn and brown another 3

minutes. Transfer salmon to plate; add vinegar to skillet and cook on

high heat until about half the amount remains, about 3 minutes. Lower

heat. Add mustard and mix well to make a smooth glaze. Salt and

pepper salmon, return to skillet and cook 1 minute. Turn to coat both

sides with the glaze and cook another minute or two, until cooked

through. Divide salmon into two portions and place on plates. Spoon

any remaining glaze on top.

Nutritional info per serving: 281 cal; 34g pro, 7g carb, 11g fat (35%)

Exchanges: 4.7 meat

Glen's Fish Sauce

3 tablespoon catsup

1 tablespoon a-1 steak sauce

3 tablespoon chili sauce

3 dash worcestershire sauce

1 teaspoon lemon juice

Mix well and use for barbecuing fish.

Mrs. Glen D. (Emma Lee) Hughes

Recipe By : Texas on the Halfshell - ISBN: 0-385-17904-9

From: Stephanie Da Silva

Golden Crab Puff

10 each slices white bread

1 lb backfin crabmeat

6 each eggs

3 cup milk

2 tablespoon minced parsley

3/4 teaspoon dry mustard

1/2 teaspoon salt

8 oz shredded sharp am. cheese

Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and

seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13"

baking dish.

Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of

shrimp, or a combination of shrimp and crab to total 2 cups may be

substituted for crabmeat.

Mrs. James Hopkins

Golden Fried Catfish

6 small catfish; cleaned and dressed

1 teaspoon salt

1/4 teaspoon pepper

2 cup cornmeal, self-rising

1 vegetable oil

Sprinkle catfish with salt and pepper. Place cornmeal in a paper

bag; drop in catfish, one at a time, and shake until coated. Fry in

deep hot oil (375) until golden brown; drain well. Serve hot.

Good Habit Tuna Melt

1/4 cup drained, flaked, water-packd

1 tuna

1 tablespoon each diced celery and red

1 onion

1 tablespoon diet mayonnaise

3/4 teaspoon prepared mustard

1 dash oregano

1 salt and pepper to taste

1 slice whole grain bread

1 oz sliced low-fat mozzarella

1 cheese

1. Preheat broiler.

2. In small bowl combine tuna, celery, red onion, mayonnaise and

mustard.

3. Add seasonings. Mix well.

4. Toast bread and spread with tuna mixture. Top with cheese. (If

desired, cut into narrow slices and weave)

5. Broil until tuna is hot and cheese has melted.

DEAL-A-MEAL CARDS USED: 1 Bread 2 Meat 1 Fat

225 Calories

Gramma Bahrt's Salmon Piroghi

2 cup cooked salmon -- coarsely

1 flaked

1 pastry for a 2-crust, 9

1 pie

1 tablespoon butter melted

2 cup rice -- * see note

1 tablespoon lemon juice -- flavored

1 with

1 dash nutmeg

4 hard-boiled eggs -- sliced

1/4 cup butter -- melted

2 tablespoon chives -- chopped

1 salt -- to taste

1 fresh-cracked pepper -- to

1 taste

----Onion Salt to taste Egg Glaz--

1 egg yolk -- beaten with

1 tablespoon milk

* cooked in chicken stock.

Line a 9" pie pan with pastry dough and brush it with 1 tablespoon

melted butter. Bake at 425 just until dough begins to color (5-8

minutes). Pat half the rice on bottom and sides of crust. Add salmon

in an even layer and sprinkle it with the nutmeg-flavored lemon

juice. Add egg slices and season to taste with salt and pepper. Top

this with remaining rice and pour over all the 1/4 cup butter-chive

mixture.

Adjust top crust; flute edges, vent crust and paint it with Egg

Glaze. Bake at 400 about 35 minutes. If crust browns too quickly,

cover top loosely with foil. Add a light sprinkling of onion salt

just before serving and garnish with sprigs of parsley lightly dipped

in paprika.

Cut in wedge size servings and serve with a fresh spinach salad and

croissants.

Serves 6

(Adapted from a recipe in "National Fisherman" magazine, July, 1985)

Recipe By :

Grand Central Oyster Stew

8 freshly opened oysters

1 teaspoon worcestershire

2 tablespoon butter

1 oz of clam juice

1/4 cup oyster liquor

1/2 teaspoon paprika

1 dash of celery salt

1 cup half-and-half

Place all of the ingredients except half-and-half and one tablespoon

of the butter in the top part of a double boiler over boiling water.

Don't let the top pan touch the water. Whisk briskly and constantly

for about 1 minute, until oysters are just beginning to curl. Add

half-and-half and continue stirring briskly, just to a boil. DO NOT

BOIL. Serve piping hot topped with the remaining 1 T. butter and

sprinkled with paprika.

Note: To make more servings, do 2 at a time. Have bowls hot, and heat

half-and-half before adding.

Grilled Fish In Foil

1 lb fish fillets,fresh or frozen

2 tablespoon margarine or butter

1/4 cup lemon juice

1 tablespoon chopped parsley

1 teaspoon dill weed

1 teaspoon salt

1/4 teaspoon pepper

1 paprika

1 each med. onion, thinly sliced

On 4 large buttered squares of heavy-duty aluminum

foil, place equal amounts of fish. In small saucepan,

melt margarine; add lemnon juice, parsley, dill weed,

salt and pepper. Pour equal amounts over fish.

Sprinkle with paprika; top with onion slices. Wrap

foil securely around fish, leaving space for fish to

expand. Grill 5 to 7 minutes on each side or until

fish flakes with fork. Refrigerate leftovers.

Grilled Salmon & Cheddar Sandwiches

1 lb salmon; 1 cn

1 tablespoon onion; grated

10 oz cheddar; md, *

1 tablespoon lemon juice

1/4 cup mayonnaise

* Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.

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

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

Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the

mixture on thick slices of French bread and top with a slice of cheddar

cheese. Add a top slice of bread and butter both sides of the sandwich

generously. Grill until brown, then turn and brown the other side, and

the cheese is melted. Serve hot.

Grilled Seafood Kabobs

1 lb large shrimp (deveined)

1 lb large mushrooms

1/4 cup honey

8 each wooden skewers

1 lb freah sea scallops

17 oz bottled bar-b-q sauce

4 tablespoon stone ground dijion mustard

2 lb fresh fruit (as garnish)

Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place

alternating groups of shrinp, sea scallops and mushrooms on the skewers.

Place completed kabobs in a baking pan. Spoon the marinade over the kabobs

and allow to set for 12 hours (or over- night) in the refrigerator. Grill

over direct heat for 7 to 8 minutes or until the shrimp have turned pink,

turing frequently to prevent buring. Baste with marinade and use a

coveredgrill to insure snokey flavor. Garnish with fresh fruit.

Grilled Shark With Barbecue Sauce

2.00 lb shark steaks

2.00 tablespoon butter

1.00 clove garlic; minced

0.25 cup vinegar

1.00 teaspoon worcestershire sauce or other firm-; fleshed fish

0.33 cup chopped onion

0.50 cup water

2.00 tablespoon brown sugar

0.50 cup catsup

Rinse shark with cold water; pat dry with paper towels.

Set aside. In

medium saucepan, melt butter. Add onion and garlic;

saute until

tender but not browned. Stir in remaining ingredients.

Bring to

boil, stirring frequently. Reduce heat and simmer for

10-15 minutes

until sauce is thickened. Remove from heat. Baste shark

with sauce.

Place on well-greased grate 4-5 inches from hot coals and

cook 4-5

minutes. Baste and turn; cook an additional 4-5 minutes,

or until

shark flakes when tested with a fork. Makes 6 servings.

NOTE: Shark may be broiled on a well-greased broiler pan

5-6 inches

from source of heat. Follow grilling times and

directions.

Posted by Bob Hogan, head chef at MBOTVM BBS, Wichita KA

and

participant at Kooknet, 316-554-0005

Grilled Swordfish Steaks

4 8-oz. swordfish steaks

1/2 cup teryaki sauce

2 tablespoon margarine; melted

1 teaspoon garlic powder

Marinate fish 5 minutes per side in teryaki sauce. Spray grill with a

non-stick coating. Grill fish over medium coals 5-6 minutes per side,

basting frequently with melted margarine. Season with garlic powder.

Check fish for flakiness when done.

Grilled Swordfish With Barbecue Sauce

2 lb swordfish fillets

1/3 cup lemon juice

2 teaspoon worcestershire sauce

1/2 cup chopped onion

1 teaspoon sugar

1 small bay leaf

1 cup catsup

1/4 cup oil

1 clove garlic, minced

1/4 cup water

1/4 teaspoon hot pepper sauce

Place fish in single layer in shallow baking dish. Combine 1/2 cup

catsup,lemon juice, oil, Worcestershire and garlic. Pour sauce over fish.

Cover and refrigerate about 1 hour, turning fish once. Remove fish,

reserving sauce. Use half of reserved sauce for brushing fish while

grilling. Combine remaining half of sauce with remaining catsup,

onion, water, sugar,hot pepper sauce and bay leaf. Simmer about 20 minutes

to blend flavors and thicken. Meanwhile, place fish on well-greased,

hinged wire grills. (If barbecuing fish on standard grill, brush fish

with oil before cooking.)Cook about 5 inches from moderately hot coals 8

minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes

longer, or until fish flakes easily when tested with fork. Brush fish with

more sauce as needed during cooking. To serve, spoon hot barbecue sauce

over fish.

Grilled Swordfish With Sundried Tomato Sauce

1 2 8-oz swordfish steaks, 1 inch thi; ck

3 ts fresh chopped rosemary

2 shallots, -- minced

1/3 c dry white wine

2 TB lemon juice

1 ts black pepper

Combine rosemary, shallots, wine, lemon juice and pepper in shallow

dish.

Add fish and turn to coat both sides with marinade. Cover with

plastic and refrigerate.

Make the sundried tomato sauce (recipe follows).

Grill fish and top with sundried tomato sauce.

Recipe By :COOK'S CHOICE SHOW #CH1213

From: Meg Antczak

Grilled Teriyaki Swordfish

4 fresh swordfish steaks

1/2 cup light soy sauce

1/4 cup pineapple juice (no sugar added)

1/4 cup sherry

1 tablespoon brown sugar

1/2 teaspoon ground ginger

1 clove garlic minced or pressed

2 teaspoon lemon juice

In a non-reactive bowl, combine the soy sauce, pineapple juice,

sherry, brown sugar, ginger and lemon juice. Place in heavy plastic

bag with swordfish steaks and refrigerate for 1 to 2 hours, turning

bag occasionally to thoroughly marinate all surfaces of the fish.

Remove swordfish from bag and grill over high heat, 4-5 minutes on

each side, turning once. Be careful not to overcook swordfish; it

dries out quickly (fish is done when flesh is opaque and flakes

easily with fork). Serve with lightly grilled slices of pineapple and

baked sweet potatoes.

Grilled Trout With Olive Butter

4 brook trout; heads removed, - boned &

1 teaspoon salt

1/2 teaspoon freshly ground pepper; plus

1/8 teaspoon freshly ground pepper

2 tablespoon pernod

2 tablespoon extra-virgin olive oil

1 small shallot; coarsely chopped

1/4 cup coarsely chopped black olives

4 tablespoon unsalted butter - at room temperatu; re

1 teaspoon chopped chives

1 tablespoon chopped italian flat-leaf parsley

Sprinkle the fish on both sides with the salt, 1/2 tsp. of the pepper

and the Pernod. Cover and let stand at room temperature for 30

minutes.

Brush each fish on both sides with the olive oil and let stand,

covered, for 30 minutes longer.

In a food processor, place the shallot and olives and process until

finely chopped, about 30 seconds. Add the butter, chives, parsley

and remaining 1/8 tsp. pepper and process until well blended, about

30 seconds. Transfer to a bowl, cover and refrigerate. (The olive

butter can be prepared to this point up to 2 days ahead. Remove from

the refrigerator 30 minutes before serving.)

Light a charcoal grill or preheat the broiler. Brush the grill rack

or broiler pan lightly with the vegetable oil and cook the fish,

either

Grilled Trout With Two Sauces

1 stephen ceideburg

4 whole cleaned trout, about 12 oz. e; ach

1 vegetable oil

1 walnut butter sauce or:

1 tarragon cream sauce

Cooking time is about 15 minutes, so prepare sauce ahead of time.

Prepare grill and briquettes.

Lightly rub outside of fish with vegetable oil. Grill fish on a

well-oiled grid or in a well-oiled wire grill basket, on covered

grill over medium-hot coals 7 minutes per side, or ap- proximately 10

minutes per inch thickness of fish. Test by prod- ding with a fork;

fish should opaque inside.

Serve with either sauce.

From an article by Miriam Morgan in The San Mateo Times, 5/25/93.

Posted by Stephen Ceideburg

Grilled Tuna & Cheese Sandwiches

1 no ingredients

6 sl Bread

3 TB Butter or margarine -- soft

3 sl American cheese

6 oz Starkist Chunk White Tuna --

: drained and flaked

1. Spread one side of each slice of bread with butter. 2. Top three

bread slices with cheese, tuna and second bread slice. 3. Grill 1 to

2 minutes per side to lightly brown. Makes 3 sandwiches.

http://www.starkist.com Shared by Sherilyn Schamber

Recipe By : Starkist Co

From: Sherilyn Schamber

~0700

Grilled Tuna Salad With Wasabi Dressing

1 tablespoon soy sauce (+ 2 teaspoons)

1 tablespoon olive oil (+ 2 teaspoons)

1 1/4 lb fresh tuna steak

4 teaspoon wasabi powder *

2 tablespoon tahini * (sesame paste)

2 tablespoon rice vinegar

1 teaspoon dijon mustard

1 teaspoon sugar

2 garlic cloves, minced

1 salt & pepper to taste

7 oz alfalfa sprouts (2 cups)

7 oz trimmed enoki mushrooms *

1/2 lb young spinach, stemmed

2 tablespoon slivered pickled ginger *

* Available at Asian Markets, well-stocked grocery stores and some

health food markets.

(Note: In place of wasabi, you could use an equal amount of powdered

dry mustard)

In a shallow glass dish, combine 1 T of the soy sauce and 1 t of the

oil. Add the tuna and coat well. Refrigerate for about 15 minutes,

turning fish twice.

Light grill or preheat broiler. In small bowl, mix wasabi powder

with 4 t of hot water. Cover and set aside for 5 minutes.

In another bowl, stir 2 T of warm water into the tahini. Stir in the

wasabi paste, vinegar, mustard, sugar, garlic and the remaining 2 t

soy sauce and 4 t oil. Season with salt and pepper.

Season the tuna with salt and pepper; grill or broil until crusty on

the outside and rare within, about 4 minutes per side. Transfer the

fish to a plate to rest for a few minutes, then slice it against the

grain 1/3 inch thick.

In large bowl, toss the alfalfa sprouts with the enoki mushrooms and

all but 2 T of the dressing. Scatter spinach leaves on 4 large

plates and arrange tuna on top. Drizzle on the remaining 2 T

dressing. Mound the sprout salad on the tuna, scatter the pickled

ginger on top and serve.

Reprinted from Food and Wine Magazine, July 1996.

Grilled Tuna Steaks

4 each 7oz. tuna steaks 1 thick

1/4 cup fresh lemon juice

1 tablespoon xtra virgin olive oil

2 centiliter garlic, minced

2 teaspoon chopped fresh oregano

1 tablespoon grated lemon zest

1/4 teaspoon salt

1 freshly ground pepper

Prepare a charcol grill. Meanwhile, rinse the tuna, pat dry, and

place in a shallow glass or ceramic dish. In a small bowl, whisk the

remaining ingredients. Pour over the fish and cover with plastic

wrap; marinate for 30-45 minutes in the refrigerator. When the fire

is ready, drain the tuna and place it in a fish or meat baslet. Grill

the steaks 4" from the heat, 3 min. per side for rare or

approximately 5 minutes per side to cook through. Pierce with a fork

to see if the fish is flaky and done. Baste with remaining marinade

if desired. NOTE: You can substitute lime juice and zest for the

lemon.

Per serving: 210 calories, 2g carb., 38g protein, 80mg chol., 5g/23%

fat.

Grilled Tuna With Olive-Rosemary Butter

1/4 cup butter, unsalted; room temp

1 tablespoon kalamata olives; pitted, chopped or brine-

1 tablespoon lemon juice; plus 1/4 ts

2 teaspoon rosemary, fresh; chopped or

1/2 teaspoon rosemary, dried; crumbled

1/4 teaspoon dijon mustard

3 tablespoon olive oil

1/8 teaspoon pepper

4 tuna steak, 1 thick (about 8 ounce; s, each)

1 rosemary sprig, fresh; (opt)

Blend butter, olives, 1/4 teaspoon lemon juice, 1 teaspoon rosemary

and mustard in small bowl. (Butter can be prepared up to 2 days

ahead. Wrap tightly and refrigerate. Let stand at room temperature 45

minutes before continuing.)

Whisk olive oil with remaining 1 tablespoon fresh lemon juice,

remaining 1 teaspoon rosemary and pepper in shallow dish. Arrange

tuna steaks in dish, turning to caot both sides. Let stand 15 minutes.

Prepare barbecue (high heat). Grill tuna until just cooked through,

about 4 minutes per side. Transfer to platter. Place 1 tablespoon

rosemary butter on each steak. Garnish with rosemary sprigs.

Note from author: A simple, sunny dish with the flavors of the south

of France. The seasoned butter is our bonus, since the fish is

already delicious after its quick marinating in a rosemary

vinaigrette. Add a sliced tomato salad and buttered orzo (rice-shaped

pasta) for a satisfying meal. Finish with freshing lemon sorbet.

Bon Appetit, July, 1991

per Michelle Bass

Fidonet COOKING echo

Grilled Whole Salmon Fillet

1/4 cup teriyaki sauce

1/4 cup lemon juice

3 tablespoon brown sugar -- packed

1 1/2 tablespoon vegetable oil

1 clove garlic -- crushed

4 lb salmon fillet -- skin on

Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and

stir to mix. Place salmon, skin side down, on 2 layers of heavy-duty

foil. Remove thin white pin bones. Baste salmon with soy mixture

andlet stand while preparing grill (medium-low heat). Place fish on

grill, with lid and vents open. Cook about 30 minutes, basting

occasionally, until fishis opaque when tested at its thickest part

and reaches 135#161#F to 140#161#F on an instant-read thermometer.

Transfer to platter. Serve hot or cold.

Recipe By : Plain Dealer

Gulai Daun Singkong Tumbuk (Grilled Fish With

1/2 piece fresh ginger, sliced

1 small onion, sliced

1 or 2 fresh, hot red chilies, seede; d, , sliced

1/2 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon turmeric

2 cup coconut milk

1 whole red snapper or similar fish,; about 1 pound

1 slice laos [galangal s.c.]

2 stalks lemon grass or two slices le; mon

1/4 lb spinach or swiss chard, coarsely ch; opped

Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup

of the coocnut milk into a smooth paste. Set aside

Grill fish over charcoal or in a gas or electric broiler for 2

minutes on each side.

Put the remaining coconut milk and the spice paste in a large skillet

and bring to a boil over moderate heat. Add the laos and lemon grass

and simmer for 5 minutes, stirring frequently. Add the fish and

greens, cook for 15 minutes basting occasionally. Serve warm.

Serves 4 with rice and other dishes.

San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; February 24 1993.

Haddock & Sweetcorn Chowder

2 teaspoon margarine.

1 medium onion finely chopped.

4 oz 120 g potatoes peeled and

1 cubed

1 pint 600 ml vegetable or fish

1 stock

5 oz 150 g skinned and boned

1 smoked haddock cut into

1 chunks

3 oz 90 g sweetcorn kernels.

5 pint 300 ml skimmed milk.

1 salt and pepper.

1 tablespoon cornflour blended with a

1 little water.

1 tablespoon chopped fresh parsley.

1. Melt the margarine in a large saucepan and saute the onion and

potatoes for 3 to 4 minutes stirring constantly. Add the vegetable or

fish stock and bring to the boil. Reduce the heat and simmer covered

for 5 minutes.

2. Add the smoked haddock and sweetcorn to the saucepan and simmer

gently for 5 minutes. Pour in the milk and heat gently without

boiling.

3. Season the soup with salt and pepper and then add the blended

cornflour. Heat, stirring until thickened and smooth. Add the chopped

parsley and serve one portion in a warmed soup dish.

4. To freeze the remaining soup cool quickly and transfer to three

rigid containers. Seal, label and freeze for up to one month. Defrost

and re-heat the soup gently to serve.

Preparation 10 minutes Cooking 20 minutes

Makes 4 portions, 145 calories per serving.

Selections per serving: bread 2 fat milk protein vegetable 10 optional

calories.

Hawaiian Broiled Fish

1/3 cup soy sauce

1 tablespoon brown sugar; packed

2 tablespoon vegetable oil

1 tablespoon cider vinegar

1/2 teaspoon ground ginger

1 cl garlic; crushed

1 1/2 lb white fish fillets

1 tablespoon fresh parsley; minced

Recipe by: "Michelle M. Davis"

Combine 1st 6 ingrediants, marinate fish in sauce for 20 minutes.

Turning once. Reserve sauce, broil fish - 5" from heat for 4 minutes,

turn, baste with sauce and broil 4 minutes. Just before serving,

sprinkle with parsley.

Healthy Scallops Penne Rigate

8 oz penne rigate pasta (ziti)

1 large tomato (diced)

1/2 teaspoon italian seasoning

3 tablespoon olive oil

1 medium onion diced (approx 1 cup)

1 bunch scallions chopped (1 cup)

1 cup sliced fresh mushrooms

2 tablespoon garlic (minced)

1/2 lb bay scallops

1/2 teaspoon garlic pepper seasoning

1/4 cup freshly grated parmesan

1 and romano cheese

Garnish diced tomato with italian seasoning and set aside at room

temperature.

Prepare penne rigate according to instructions on box.

MEANWHILE: heat oil in medium skillet. Add onions and scallions and

cook over medium heat 3-4 minutes stirring frequently to avoid

browning. Stir in mushrooms and lower heat to medium low. Add minced

garlic, garlic pepper seasoning, and scallops (including liquid).

Stir constantly to ensure even heating for approx 5-6 minutes. Do not

overcook.

Divide pasta between 2 warmed plates. Top with scallop mixture

including all liquid. Top with diced tomatoes and garnish with grated

parmesan and romano. Serve immediately.

Total preparation time 25 minutes.

He-Man's Tuna Noodle Casserole

6 oz egg noodles; medium

2 tablespoon butter

1 can cream of mushroom soup

1 cup milk

1/2 cup sour cream

1/2 teaspoon salt

1/2 cup onion; finely chopped

1/4 cup pimiento; sliced

1/2 cup green bell pepper; fine chop

1 cup celery; chopped

6 1/2 oz tuna; drained and flaked *

15 each ritz crackers; **

1 parsley; for garnish

* An additional 3 oz can of Tuna can be added for a

meatier casserole. ** Ritz crackers (15 = Half a

Stack) should be broken but not crumbled.

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

+++

++++++++++++++++++ Cook noodles in salted water;

drain. Coat with butter. Preheat oven to 425 degrees

F. In a large saucepan, mix soup, milk, sour cream,

salt, onion, pimiento, pepper, and celery. Cook over

low heat, stirring frequently, for 15 minutes. Add

tuna. Combine with noodles and pour into 2-quart

casserole. Sprinkle top with ritz crackers. Bat 20

to 25 minutes. Granish with parsley before serving.

Makes enough for 6 hungry men.

Hemingway's Trout

3 green onions, chopped or

1/4 cup freeze-dried chives

1 tablespoon chopped parsley or

1 dried parsley flakes

2 tablespoon lemon juice

1/4 teaspoon pepper

6 whole cleaned trout

1 (each about 8 oz.)

1 seasoned salt

6 strips bacon

1/2 cup baking mix (biscuit mix)

2 tablespoon yellow cornmeal

1 lemon wedges (optional)

Combine green onions, parsley, lemon juice, and pepper. Sprinkle

trout cavities with salt, then spread each with onion mixture.

In a wide frying pan over medium heat, cook bacon until crisp. Remove

bacon from pan and drain. Leave 2 or 3 TBS. of the drippings in pan

and reserve remaining drippings.

Combine baking mix and cornmeal on a piece of wax paper. Coat trout

on both sides with mixture. Arrange half the trout in pan. Cook,

turning once, until fish is lightly browned and flakes readily when

prodded in thickest portion with a fork. For a 1-inch thick fish

(measured in thickest portion), allow 10 minutes total - 5 minutes on

each side. (Allow same ratio of thickness to time - 1 inch: 10

minutes - for fish of all thicknesses.)

Cook remaining fish in reserved drippings. Slip a bacon strip into

cavity of each fish. Garnish with lemon wedges, if desired. Serves 6.

The Sunset Seafood Cookbook, by the Editors of Sunset Books and Sunset

Magazine, Lane Publishing Co., Menlo Park, CA, 1981.

Herby Fish Cakes

8 oz smoked-cod fillet, skinned and dice; d.

8 oz whiting fillet, skinned and diced

8 oz cooked, mashed potatoes, cooled.

2 spring onions, trimmed and

1 chopped

2 teaspoon chopped fresh parsley

1 egg, beaten

1 flour to dredge

1 oz parmesan or cheddar cheese, grated

4 oz breadcrumbs

3 tablespoon sunflower oil

1 pitta bread, relish and mixed salad; to serve

In a large bowl, combine fish, potatoes, spring onions, parsley and

egg. divide into six. Dust hands with flour and shape mixture into

balls. Flatten to form fish cakes.

Mix together grated cheese and bread crumbs. Coat cakes in cheese

mixture.

Wrap each fish cake separately in an 8 inch square sheet of waxed

paper. Freeze for at least 2 hours, preferably overnight.

Place fish cakes on a hot barbecue and cook for 15-20 minutes,

turning once and basting lightly with sunflower oil.

Ho Yau Gon Lo Won Ton (Won Ton In Oyster Sauc

40 won ton

2 quart water

1 1/2 tablespoon sesame oil

1 tablespoon thin soy sauce

2 tablespoon oyster sauce

1 green onion, chopped

In a large saucepan bring 2 quarts water to a boil.

Add won ton and boil for 5 minutes; then, remove with a Chinese

strainer or colander.

Put the cooked won ton in a deep serving bowl, and add all other

ingredients except the green onion, and mix carefully.

Garnish with the chopped green onion.

VARIATION: Heat sauce in wok; stir fry won ton briefly.

Holiday Seafood Bisque

2 tablespoon butter

2 bacon strips, diced

1 small onion, chopped

1/4 cup all-purpose flour

2 cup dry white wine

1 potato, peeled and diced

1/4 teaspoon dried thyme

1/4 teaspoon dried tarragon

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon tomato paste

1 lb cleaned seafood

2 cup 35% real whipping cream

2 tablespoon fresh parsley, chopped

Ingredient notes: Chicken stock may be used in stead on dry white

wine. Seafood should consist of shrimp, scallops, lobster, crab, or a

combination. The seafood should be fresh, although defrosted is

acceptable. 1. Melt butter in a lare saucepan or Dutch oven. Add

bacon. cook until crisp. Remove and reserve bacon bits. Add onion to

pan. Cook until tender. Sprinkle with flour and cook gently 3-4

minutes. 2. Whisk in wine or chicken stock. Bring to a boil. Add

potatoes, thyme, tarragon, salt, pepper and tomato paste. Cook 15

minutes until potatoes are tender. 3. While potatoes are cooking, cut

seafood selection into 3/4-inch chunks. Add seafood and cream to the

pot when potatoes are tender. Bring to a boil, reduce heat and simmer

5-8 minutes or until seafood is cooked through. Taste and adjust

seasoning if necessary. 4. Serve sprinkled with parsley and reserved

bacon bits.

Holiday Tuna Tree

19 oz tuna, solid white canned

16 oz cream cheese

1 tablespoon lemon juice

1/4 cup olives, finely chopped

1/2 cup walnuts, finely chopped

1/4 teaspoon salt

1/2 teaspoon dry mustard

1/8 teaspoon pepper

1/2 teaspoon thyme

Spray an appropriate 4 cup mold with Pam; the example was done in a

small Christmas tree mold. In a large bowl, combine cream cheese and

tuna. Add remaining ingredients and stir well. Place in mold and

refrigerate. Unmold onto a serving plate. For a Christmas tree mold,

decorage with garlands of small parsley leaves, pieces of red and

green pepper cut into stars, and a lemon wedge.

From: Chicken-of-the-Sea Tuna, 1990

Home On The Range Tuna Salad

1/2 cup water-packed tuna, drained and fla; ked

1 cup low-fat cottage cheese

2 each hard-boiled eggs, peeled & chopped

1/4 cup chopped celery

1/4 cup chopped green onion

2 tablespoon chopped parsley

1 teaspoon lemon pepper seasoning

1/4 teaspoon salt

1/4 cup diet mayonaise (4 tbs)

1. In mixing bowl, combine all ingredients. Chill. Use as salad or

sandwich filling. 2. May be stored in refrigerator up to one week.

Home Recipes: Maritime Crab Dip

4 oz cream cheese [125 g]

1/4 cup mayonnaise

3 tablespoon chili sauce

1 teaspoon fresh parsley, chopped

1/2 teaspoon pepper

1/2 teaspoon dijon mustard

12 oz canned crabmeat, drained 2x6oz can; s

1 green onion, chopped

1/2 cup fresh bread crumbs

2 tablespoon butter, melted

Serve this warm dip with crackers or with vegetable crudits or pita

wedges. It may also be used as a topping for baked potatoes

In bowl, beat together cream cheese with mayonnaise until smooth.

Beat in chili sauce, parsley, pepper and mustard. Stir in crabmeat

and onion; spoon into greased 2-cup ovenproof dish.

In small bowl, stir together bread crumbs with butter until evenly

moistened; sprinkle over crab mixture. Bake in 325F 160C oven for 20

minutes or until heated through. Broil for 1 minute, or until crumbs

are golden brown.

Homemade Crab Apple Pectin

2 lb sliced unpeeled crab apples

3 cup water

Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop

into colander lined with one layer of cheesecloth and set over a

bowl; press to force the juices. To clear, heat the collected juice

and pour through a stout jelly bag that has been moistened in hot

water. The result is the pectin you will use right away, can (1/2"

headroom, process 185 F for 15 min), or freeze. Refrigerate after

opening.

Liquid pectin is especially helpful in making peach, pear, strawberry

or other jellies whose fruit is low in pectin.

4-6 tb of homemade pectin for every 1 cup of prepared juice should

give a good gel. For tart apple pectin, start with 4 pounds sliced

apples with peels & cores and 8 cups of water. Simmer 3 min, press

through sieve. Return liquid to heavy kettle and cook briskly,

stirring, until volume is reduced by one-half. Clarify and use as

above.

Home-Smoked Salmon

1 lb salmon fillets or steaks

1 alderwood chips

1 chimney smoker

This is a method rather than a recipe. The key is to use alderwood, a

hardwood found in the Pacific Northwest, as the smoking wood. It is my

understanding that in the PacNW, smokehouses and seafood grills use

GREEN alder twigs, but such things aren't available on the East Coast.

Ready a chimney smoker (I made one out of a galvanized trashcan

several years ago, but they are currently cheaper to buy than to

make!) with a small amount of coals while soaking the alderwood

chips. When the coals are glowing hot, drain the water from the

chips, place the chips on the hot coals, get the drip catcher and the

grate in place, and put the salmon directly on the grate. Close the

lid and leave it alone for 6 to 12 hours! The fish will cook at 130

to 140 degrees, and will probably flake when removed from the grate.

This is of a different flavor and consistency than your normal

perception of smoked salmon. The fish may be served directly in small

dishes with a fresh lemon wedge and a quality toast as an appetizer,

or it can be mixed with a little cream cheese, sour cream, and lemon

juice as a spread. Use your imagination!!!

Honey Broiled Sea Scallops

3 tablespoon lime juice

1 tablespoon vegetable oil

1 tablespoon honey

1 lb sea scallops

1 tablespoon soy sauce

1/4 teaspoon ginger

2 tablespoon toasted sesame seeds

Combine lime juice, oil, honey,soy sauce, and ginger.

Add scallops and toss to caot. Cover and refrigerate

1 hour, stirring occasionally. Remove scallops from

marinade, reserving marinade. Thread scallops evenly

on 4 skewers. Place skewers on shallow baking pan

that has been sprayed with a non-stick coating. Broil

4-6 inches from source of heat 2-3 minutes. Turn and

baste with reserved marinade and continue cooking 2-3

minutes or until opaque throughout. Place sesame

seeds on wax paper and roll each skewer over the seeds

to evenly coat scallops. Serve immediately.

Hunter's Clam Chowder

16 oz clams; liquor reserved

16 oz cream cheese

2 medium potato; peeled & finely chopped

2 cup whole milk (or half and half)

1 cup ; water

1/4 cup butter

1/2 lb mushrooms

1/2 large onion; finely chopped

1 butter; for sauteing

Slice mushrooms and saute in butter; remove and set aside. Lightly

saute onion in covered pan. Once done, add to pot along with water

and bring to a boil. Add potato and cook covered until potatoes are

done. Chunk cream cheese as well as possible (to aid in melting it)

and add with mushrooms and clams. When cream cheese has completely

melted, add milk. Heat but do not allow to boil. Melt the butter and

add to chowder just prior to serving.

Idaho Trout

6 10-oz. trouts

1 salt; to taste

5 oz heavy cream

1 teaspoon chervil; finely chopped

1 teaspoon tarragon; finely chopped

1 cayenne pepper; to taste

1 oz brioche crumbs

Recipe by: "Jessica A. Walton" Skin and fillet

trout; reserve trimmings. Refrigerate fillets until chilled. Place

trimmings in chilled blender or food processor; season with salt.

Process for 30 seconds or until smooth. Add small amount of cream;

process until mixed. Strain through fine sieve into stainless-steel

bowl set in ice. Slowly incorporat remaining cream; whip to stiff

peaks. Season with cayenne pepper. Spread thin layer of mousse over

chilled fillets. Seal in plastic wrap; steam for 5 to 6 minutes.

Remove plastic wrap; sprinkle with brioche crumbs. Grill until

golden.

Serves 6.

Ikan Asam Padeh (Fish In Sour Sauce)

1 1/2 lb fish fillet

2 each shallot

1 ginger, 1 piece

2 each thai chile

1/2 teaspoon turmeric

1/2 teaspoon tamarind

2 tablespoon soy sauce, dark

2 tablespoon oil

1 salt; to taste

1 pepper, black; to taste

Calories per serving: 349 Fat grams per serving: 13 Approx. Cook

Time: 0:30 Remove all skin from fish fillets, ensure that no bones

remain and cut into serving-size pieces. Chop very finely the

shallots, ginger, garlic and chiles, and pound these together with

the turmeric powder, tamarind and soy sauce (or use a food

processor). Heat the oil in a shallow pan and stir-fry the

spice-paste for four to five minutes, then add the fish, cover with

approximately one cup of cold water and bring to a boil. Lower heat,

season to taste with salt and freshly ground black pepper and cook

over a very low heat until the fish is done. Serve with fresh

vegetables and rice.

In The Spirit Seafood Strata

3 cup oyster crackers

2 envelopes lobster bisque

1 dry soup mix

3/4 cup chopped green onions with

1 tops

3 tablespoon lemon juice

1 cup sliced, drained water

1 chestnuts

1/2 teaspoon lemon pepper seasoning

1 cup frozen peas

8 oz frozen crabmeat, thawed

1 cherry tomatoes, optional

1 green onion tops, optional

8 eggs

2 cup milk

Sprinkle 2 1/2 cups of the oyster crackers over the bottom of greased

13 x 9 x 2" baking dish.Layer onions,water chestnuts,peas and crabmeat

crackers.Top with remaining crackers.Blend together remaining

ingredients and pour over layers.Cover and refrigerate several hours

or overnight. Bake in preheated 350 degree oven until golden brown,30

to 35 minutes. Cut into squares to serve.Garnish with tomatoes and

green onions,if desired.Makes 8 servings.

* Please Note: To keep down cost,use 1/2" slices of new imitation

crabmeat sticks,termed "Surimi" in place of crabmeat.

Indian Fish Kebabs

1 lb monk fish or other firm fish

1 yellow squash

1 green bell pepper

1 red bell pepper

1 cherry tomatoes

1 bay leaves

1 cooked brown rice or

1 pita bread

1 lemon wedges

1 sprigs of mint

----CHERMOULLA----

4 small garlic cloves, minced

1 teaspoon ground cumin seeds

1/2 teaspoon sweet hungarian paprika

1/8 teaspoon cayenne

1 pinch [generous] saffron

1/4 cup chopped fresh cilantro

1/4 cup fresh lemon juice

3/4 cup olive oil

1 salt

1 black pepper

This is a very colorful and tasty arrangement of marinated and then

skewered and grilled vegetables and fish. The marinade, called

chermoulla, is a blend of fragrant seasonings, oil, and lemon juice.

In this version I've suggested my favorite vegetables for kebabs. You

should choose your own favorites; some other good choices are

eggplants, mushrooms, and onions. special equipment: skewers (if you

are using bamboo skewers, soak them in water for 1/2 hr. and fill

them out to the ends so the skewers won't burn)

Combine the ingredients for the chermoulla. Cut the fish into 1-inch

cubes. Similarily, cut the vegetables into 1-inch cubes. Place the

fish and vegetables in the chermoulla and marinate, refrigerated, for

2 hours.

When you are ready to assemble the kebab, soften the bay leaves in

boiling water for several minutes. Alternate the tomatoes, peppers,

yellow squash, and fish on skewers. Place a bay leaf occasionally on

the skewers next to the fish. Reserve the chermoulla.

Cover the broiler pan with foil and plkace the kebabs on it about

an inch apart. Broil for 15 to 20 minutes, basting with the reserved

chermoulla, and turning frequently to cook evenly.

Serve on rice or in pita bread and garnish with lemon wedges and

sprigs of mint. From Sundays at Moosewood Restaurant

Irresistible Smoked Salmon Bites

----CJHARTLIN@MSN.COM----

1/2 cup light cream cheese

2 teaspoon honey mustard

2 teaspoon grainy mustard

2 teaspoon freshly squeezed lemon juice

6 slices dark rye or pumpernickel bre; ad, crust

6 oz sliced smoked salmon

1 capers and dill sprigs for garnish

Place cream cheese in bowl; microwave at Medium for 1

minute to soften. Stir well. Blend in dill, honey

mustard, grainy mustard and lemon juice. Generously

spread mustard mixture over bread slices; layer with

smoked salmon. Cut each slice into 4 triangles or

squares, or 6 rectangles. Garnish with capers and

dill. Cover with plastic wrap and refrigerate. Yield:

24 appetizers

Italian Trout

1 each fresh trout

1 each large onion, chopped fine

8 oz can tomato sauce

2 each stalks celery, chopped fine

3 tablespoon oregano

1/4 cup olive oil

In a large frying pan, mix oil, celery, onion, oregano, salt and

pepper. Saute for 5 minutes. Add sauce. Simmer for 10 minutes or until

thick. Add trout. Turn over after 4 minutes. Cook 12 more minutes or

until done.

Kennet Fried Trout

2 small trout, (6-8 oz each)

2 rashers streaky bacon

1 tablespoon (heaped) coarse oatmeal

2 oz unsalted or clarified butter

1 lemon

1 a little plain flour

Rub the skins of the cleaned and dried trout very gently with a good

grinding of pepper - this makes the rich skin deliciously piquant when

crisply fried - then dust lightly with flour and salt. Warm a frying pan

large enough to take the two fish. Toast the oatmeal in it, or, for a

richer dish, fry it. Remove and reserve. Cut the bacon into snippets;

frygently until the fat runs, then increase heat to crisp the bacon a

little. Remove and keep hot. Dice the butter and add 1-1/2 oz of it to the

pan. When the butter foam dies down add the fish. Press them down

lightly to ensure they lie very flat, touching the pan base everywhere.

After 4-5 minutes steady cooking in the bubbling butter, the skin on

the underside ofthe fish should be crisp and golden brown. Turn them

carefully and fry on the second side in the same way. Put the cooked fish

on to warmed plates, scatter the bacon and oatmeal over them and keep hot.

Wipe out the pan with kitchen paper. Melt the

remaining butter and cook toa rich shade of gold. Quickly add generous 1

teaspoon lemon juice and a little salt and pepper. Swirl to mix well,

pour over the trout and serve immediately with wedges of lemon.

L.j's Curried Clam Soup

1 pkg creamy clam soup mix

1 1/2 cup water

1 1/2 cup milk (full cream)

1/4 cup flour

1/4 cup butter

1 tablespoon curry powder

1 teaspoon cummin

1 teaspoon garlic powder

1 can baby clams

Follow the directions on the package as to making the ordinary soup

with the water and milk. The package I used was "Creamy Clam" soup

mix by Mayacamas Fine Foods Inc. CA. USA. Make a roux with the flour

and butter in a seperate pot. Bring the soup mix to the boil and add

the curry powder, garlic powder and cummin. Add the can of baby

clams, stir until heated again then pour into the roux pot stirring

constantly until the soup thickens. Simmer for 10 minutes and serve.

Laverbread & Crab Souffles With Cockle Sauce

----THE SOUFFLES----

1 boiled crab; -or- prepared crabmeat

6 oz prepared laverbread or- nori or sp; i, nach

2 oz butter

2 oz flour

3/4 pint milk

3 eggs

1/2 teaspoon grated nutmeg

1 salt & pepper

----COCKLE SAUCE----

1/4 pint white sauce from souffle mix

1/4 pint whipping cream

4 oz cockles or clams (shelled)

2 oz prepared laverbread **

If the crab is whole, pull the body apart and pick out all the meat -

discarding only the mouthpiece and the grey "dead man's fingers" that

fringe the inside carapace. For extra flavour, make a stock with crab

shell, flavoured with a piece of carrot and a quarter of onion, and

boil down to a couple of well-flavoured tablespoons which can replace

the equivalent milk in the basic white sauce given above.

Prepare the white sauce; melt the butter in a small pan. Stir in the

flour and fry gently until the mixture is still pale but sandy. Whisk

in the milk slowly, beating till you have a thick sauce. Simmer for 5

minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the

crabmeat and prepared laverbread into the sauce. Season with salt,

pepper and nutmeg. Separate the eggs. Beat the whites until quite

stiff. By now the sauce will be cool enough to stir in the yolks.

Fold in the whites, turning well to "tire" the mixture. Taste and

adjust the seasoning. Butter eight small souffle dishes and spoon in

the mixture, leaving a finger's worth for expansion. Bake for 10-12

minutes until puffed up and golden.

Meanwhile make the cockle sauce. Heat up the reserved white sauce

with the cream. Stir in the cockles and laverbread. Season with the

salt and freshly milled pepper. Serve with the souffles as soon as

they are ready.

Layered Salmon Pie

1/4 lb salt pork

1 lb salmon streak; or fillets skinned & cut

2 tablespoon flour; all purpose

1/4 cup celery; chopped

1 tablespoon onion; finely chopped

1 potato; medium, peeled & sliced s

1 pastry for double crust 9 pie

Cut salt pork into think strips and spread evenly in the bottom of a

2 qt casserole. Dredge salmon lightly with flour. Arrange half the

fish on the salt pork. Sprinkle with half of the celery, onion and

potato slices; season with salt and pepper to taste.

Roll out half of the pastry, slightly thicker than normal, to fit

the size of the casserole. Cover potato layer with the pastry,

cutting two large vents. Pour in water through the vents until level

with the pastry. Layer with the remaining fish, celery, onion and

potato to taste. Cover with top pastry crust and again cut out two

vents. Pour water in vents until level with pastry.

Bake pie in a preheated 350F oven for 1 1/2 hours or till crust is

golden-brown. SERVES:4-6

Lazy Salmon Cakes

1/2 cup mashed potato, 1 medium

1 tablespoon lemon juice

1/2 teaspoon lemon or orange peel dry

1/2 teaspoon dry dill or 1/4 c fresh dill

1/2 teaspoon dry cilantro /fresh parsley

1/4 medium onion, chopped

7 1/2 oz can salmon, no skin, bones

1 egg

Re "Lazy" - this was based on a recipe posted by Michelle Bass,

Cooking Echo, Sept 17/93. I was too lazy to bake the potato, beat

the egg white or make the sauce.

Mash potato and allow it to cool. Mix with lemon juice, seasonings,

onion and then mix in the salmon. Mix in beaten egg.

Form the mixture into 4 patties or 6 smaller ones. Heat a large saute

pan over medium heat. Spray or wipe with canola. Fry the cakes for 5

minutes on each side until golden brown. Serve with lemon wedge.

Makes 2 servings for hungry eaters, 3 smaller ones.

Shared and tested by Elizabeth Rodier, Oct 93

Legendary Lemon-Thyme Fish Steaks

4 fish steaks - each about 1 inch thi; ck

1/4 cup kikkoman soy sauce

1/4 cup dry white wine

4 tablespoon minced green onions & tops - divid; e, d

1 tablespoon vegetable oil

1 teaspoon grated lemon peel

1/4 teaspoon dried thyme, crumbled

Arrange fish, thickest parts to the outside, in microwave-safe baking

dish. Combine soy sauce, wine, 3 Tbsp. green onions, oil, lemon peel

and thyme. Pour over fish; turn over to coat both sides. Marinate 30

minutes, turning fish over once. Carefully discard excess marinade.

Cover dish with wax paper or plastic wrap. Microwave on Medium-high

(70%) 2-1/2 minutes. Turn fish over and sprinkle with remaining 1

Tbsp. green onions. Cover and microwave on Medium-high 2-1/2 minutes

longer, or until fish flakes when tested with fork. Serve immediately.

Lemon Baked Fish

1 lb flounder or haddock fillets - fresh; or frozen

1 tablespoon butter or margarine

4 teaspoon lemon juice

1 teaspoon lemon rind, grated

1/8 teaspoon salt

1 dash pepper

1/8 teaspoon rosemary

Thaw frozen fish. Preheat oven to 350 F (moderate).

Divide frozen fish into 6 servings. Place in single layer in a baking

pan. Mix fat, lemon juice, lemon rind, salt, pepper, and rosemary. Pour

over fish. Bake for 25 minutes or until fish flakes easily when tested

with a fork.

Calories per 2-ounce serving: About 130

Lemon Catfish

4 catfish fillets; thawed

1/4 cup fresh lemon juice

1/4 cup oil

1 teaspoon dry minced onion

1/2 teaspoon garlic salt

1/4 teaspoon hot pepper sauce; or to tast

4 lemon wedges

Rinse fillets and blot dry. Combine remaining ingredients except

lemon wedges, in flat casserole dish. Add fillets. Marinate in

refrigerator overnight, turning several times. Grill fillets over

medium-hot coals 5-8 minutes on each side or until fish flakes easily

when tested with a fork. Baste with marinade while cooking. Squeeze

lemon wedges and serve.

Oven Method:

Broil 6 inches from heat for 5-6 minutes; turn carefully and baste

marinade. Broil an additional 5-6 minutes or until fish flakes

easily when tested with a fork.

Yield: 4 servings

Lemon Lime Salmon

1/2 teaspoon (2ml) lemon zest

1/2 teaspoon (2ml) lime zest

1 tablespoon (15ml) butter

1 lb (500g) salmon fillet

In a small bowl, stir the lemon and lime zests into the butter.

Microwave at high for 30 to 45 seconds, or until butter is melted.

Brush onto salmon fillet. (If time allows, refrigerate for 1 hour

before cooking.) Microwave salmon at high for 4 to 5 minutes. Allow

3 minutes aftercooking time. 3 protein choices. 22g protein,

12g fat, 197 calories. .

Mako Shark Steak Au Poivre

12.00 slice mako shark, (@ 4 oz each) - skin re; moved

1 salt

1 pepper, coarsely crushed

0.50 cup butter, clarified **

3.00 tablespoon shallots, finely chopped

0.33 cup cognac, plus more as needed

2.00 cup whipping cream

2.00 tablespoon veal glaze ** or

0.33 cup veal stock **

** See recipes for Clarified Butter, Veal Glaze and

Veal Stock.

Pat shark slices dry. Salt lightly. Arrange

crushed pepper on

plate or sheet of waxed paper; dredge each slice of fish

in pepper,

shaking off excess to leave light coating.

Heat clarified butter (*) in heavy, large skillet

until hot.

Working in batches if necessary, saute fish slices until

crusty and

lightly golden, 2 to 3 minutes per side. Transfer to warm

serving

plates, and keep warm.

Pour off all but about 1 tablespoon butter from

skillet. Add

shallot and toss briefly; carefully add 1/3 cup Cognac.

Add cream,

veal glaze (*) and any juices from fish. Boil until

reduced to

consistency that will lightly coat the back of a spoon.

Adjust

seasoning with salt and pepper and a few drops of Cognac.

Strain over

fish and serve.

Magazine

: Written by Richard Sax, Photographs by Nancy

McFarland

: The Knapp Press, Los Angeles, 1985

Chef: Stanley Kramer, Oyster Bar and Restaurant,

: Grand Central Station, NYC

Marinated Salmon Danish Style

3 egg yolks

1/3 bunch asparagus, cooked and rough chopped

3 oz lemon juice

1 cup olive oil salt and pepper to taste; salmon:

24 oz beer

5 lb salmon, filleted

2 oz saltpeter

1 cup sugar

1/2 cup salt

1/2 cup black pepper

2 tablespoon basil, chopped

Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and

lemon juice. Still blending, add the olive oil and mix well. Season with

salt and pepper. Makes about 2 cups.

Salmon: place fish skin side down in a flat container. Sprinkle on

saltpeter, sugar, salt, black pepper and basil. Pour beer over to cover.

Cover the dish and marinate the salmon for 2 weeks in the refrigerator.

Drain. To serve, slice salmon very thin, place on a bed of lettuce and

spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if

desired. Makes 8 servings. From the files of Al Rice, North Pole Alaska.

Feb 1994

Marinated Shark Steaks

1 ingredients:

1 1/2 lb shark steaks

2 tablespoon soy sauce

2 tablespoon rice or wine vinegar (balsamic is *; delightful*

2 tablespoon lemon juice

2 tablespoon oil

2 tablespoon chopped parsley

1 centiliter garlic; minced

1/2 teaspoon freshly ground black pepper

1 minced green onions and

1 parsley

(TIP): Fish should be cooked only until it flakes easily. Check it

often to prevent overcooking, which will not only make it rubbery, it

will render it tasteless. A good way to check is to check it for

opacity. When it has turned from translucent to white and opaque it's

done. It will finish cooking on its own with residual heat if

removed from the heat source.

Fish is a high protein but low-calorie main dish. By using a light

marinade you eliminate rich butter sauces and still maintain the

delicate flavor.

Cut the shark steaks into service-sized pieces. Place them in a glass

dish. Combine the soy sauce, vinegar, lemon juice, oil, parsley,

garlic and black pepper. Pour the marinade over the fish and marinate

for half an hour, turning at least once.

Remove the fish (reserving the marinade) and broil 4 to 5 inches

from the heat - about four minutes a side. Brush with the marinade

before turning.

Serve with minced green onions and parsley. Accompaniments: Rice and

vegetable pilaf, leaf lettuce tossed with parsley-lemon dressing, and

French or Italian sourdough bread.

Plain white vinegar with a _small_ pinch of sugar will do fine. Sub

lime juice for lemon juice if desired. Other good herbs to add to the

parsley are thyme, dill or cilantro. A pinch of cayenne with the black

pepper doesn't hurt either. -JW

New Jersey Clam Chowder

1/4 lb bacon

2 medium onion

24 chowder clams; liquor reserved

2 1/2 cup potatoes; sliced cooked

1/2 teaspoon pepper

1 teaspoon celery powder

2 tablespoon parsley

2 teaspoon crab spice (old bay)

2 can cream of asparagus soup

2 pint light cream

4 tomato; cut & seeded

1 asparagus; garnish

Fry bacon in soup pot until crisp, remove. Saute onion till clear, add

clams, liquor, and heat to cook clams. Add potatoes & spices and cook

briefly. Add soup, tomatoes and cream. Simmer 10-15 min. Do not boil.

Addclam broth to taste. Garnish with asparagus spears.

Oriental Fish Fillets

1 lb fillets,cut into 2 x 1/2 strips

3 tablespoon soy sauce

2 tablespoon ketchup

2 tablespoon red wine vinegar

1 tablespoon brown sugar

1 tablespoon oil

1 teaspoon grated gingerroot

1/4 teaspoon grated lemon rind

Thread fillets on wooden skewers,place in a single layer in a shallow

baking pan.Combine soy sauce,ketchup,red wine vinegar, brown

sugar,oil,gingerroot and lemon rind.Pour mixture over fish. Marinate

for 30 minutes,turning occasionally.Place skewers on broiler

pan.Broil 3" from the heat for three minutes on each side.Serve over

rice.Remaining marinade can be combined with 1/4 cup water,heated to

boiling and used as a sauce.Serves 4.

Oriental Shark Steak

1 1/2 lb shark steak, cut 3/4-inch to 1-inc; h, thick

1/4 cup soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

2 tablespoon lemon juice

1/4 teaspoon ground ginger

1 clove garlic, minced

1 teaspoon prepared mustard

1/2 teaspoon sugar

Combine all ingredients except shark steaks in shallow baking dish.

Marinate steaks about 1 hour, turning occasionally. Pour off excess

marinade and reserve.

Broil shark steaks about 4 or 5 minutes on each side, brushing with

reserved marinade when turning. Makes 4 generous servings.

Oyster Stew

1 pint oysters and liquor

1 tablespoon butter

2 cup milk, scalded

1 salt & pepper

Heat the oysters in their liquor about 5 minutes until the edges curl.

Skimoff the top. Combine oysters and liquor with the scalded milk, add the

butter and the seasoning to taste. Serve immediately.

Oysters And Artichoke Casserole

2 pkg frozen artichoke hearts

1/2 lb mushrooms, sauteed in butter

1 quart large oysters

1/4 lb butter

1 each bunch green onions, minced

1/2 cup fresh parsley, minced

1/2 cup browned flour

1 dry white wine

2 tablespoon lemon juice

1 each thinly sliced unpeeled lemon

1 each pinch thyme, salt, pepper

1 paprika, cayenne pepper

Cook artichoke hearts as directed on package. Place in a flat, buttered

casserole. Cover with sauteed mushrooms. Cook oysters in their liquid

until edges begin to curl. Drain thoroughly in colander, reserving

liquid. Melt butter and sautee onion until tender; add parsley and cook a

minute. Add flour, stirring until smooth. Add enough white wine to oyster

liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick.

Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon

slices over top; add a dash or two of paprika and bake at 350 degrees

about 10 minutes or until bubbling.

Mrs. Maynard C. Nicholl

Oysters In Patty Shells

----CJHARTLIN@MSN.COM----

12 frozen patty shell, baked

4 dozen oysters

2 tablespoon butter

1 small onion, grated

4 tablespoon all-purpose flour

4 oz canned chopped mushrooms, drained,; reserving juice

1/2 cup reserved mushroom juice

1 salt and pepper, to taste

1/8 teaspoon cayenne pepper

2 tablespoon chopped parsley

1/4 teaspoon lemon juice

Bake patty shells according to package directions, and

set aside. In a saucepan, bring oysters to a boil in

their liquor, reduce heat, and simmer ten minutes. In

a separate pan, saute grated onion in butter; blend in

flour, stirring until smooth. Gradually stir in

mushroom juice, salt, pepper, cayenne pepper, parsley,

and chopped mushrooms. Add oysters and lemon juice,

cooking five minutes. Pour into patty shells and bake

in a preheated 425øF oven for ten to fifteen minutes.

Yield: 10 to 12 Prep Time: 35 to 40 minutes Baking

Time: 10 to 15 minutes

Oysters Lafitte

----GARLIC ONION CREAM SAUCE----

2 tablespoon butter, clarified

1 each garlic, clove

1 tablespoon onion, green, minced

1 each shallot, minced

1 teaspoon dill weed

1/2 cup wine, white

1/2 cup cream

1/2 lb crabmeat

2 tablespoon butter, clarified

1 tablespoon flour

24 each oysters, on the half shell

1 salt, rock

----WINE AND TARRAGON SAUCE----

2 large egg yolks

1 dash salt

1 teaspoon juice, lemon

1 teaspoon tarragon

2 tablespoon wine, white

1/2 lb butter

1 salt (to taste)

1 pepper, white (to taste)

Garlic Onion Cream Sauce : ==========================

Heat the butter in a skillet and add garlic, green onion, shallot and

dill. Cook for 2 minutes and add white wine and cream. Reduce until

thickened.

In another pan, saute the crabmeat in an ounce of clarified butter

until hot, then add the crabmeat to the cream mixture.

Add combined flour and melted butter.

Wine and Tarragon Sauce: ========================

Carefully cook the egg yolks with a dash of salt and lemon juice,

stirring all the while.

Reduce the wine and tarragon to a paste and add.

Drizzle in butter until the sauce is thick and emulsified. Taste and

correct seasoning with salt and white pepper.

Oysters: ========

Put the oysters on a bed of rock salt and place them under a broiler

for 30 seconds.

After thirty seconds, take them out of the broiler and spread on the

cream sauce. Top with the second sauce and then broil until brown.

Oysters Moskowitz

2 can 1 lb. salmon

6 shallots, chopped

1 1/2 tablespoon worcestershire sauce

1 clove garlic, chopped

2 cup seasoned bread crumbs

1/4 lb pareve margarine

1 salt & pepper to taste

Drain juices from salmon and set aside. Place salmon in deep bowl. Mix

shallots, garlic, Worcestershire sauce, salt, pepper, and margarine and

cook in skillet until well blended, 5 to 10 min. Put salmon back in

skillet and simmer until done, abt. 10 min. Add bread crumbs and enough

salmon liquid until moist but not loose. Place in ramekins while hot and

serve.

Oysters Philadelphia

16 medium oysters

4 tablespoon sherry

1 rock salt

1/4 cup finely chopped celery

1 tablespoon butter

1 bechamel sauce

1 paprika

1 melted butter

1 grated parmesan cheese

Poach oysters in their own liquor for 2 minutes. Sprinkle sherry over

oysters. Clean the bottom of the deeper oyster shells and set them

on a baking tray covered with rock salt. Saute chopped celery in

butter and place 1 teaspoonful in each shell. Place a poached oyster

on each bed of celery and cover with Bechamel Sauce which has been

mixed with a few drops of melted butter over each oyster. Bake in a

hot 400oF oven until golden brown. Serve with dark bread and butter.

Oysters Randall

10 oz spinach, frozen; chopped

1/2 cup white wine

2 oz bacon; chopped

1/4 cup onion; chopped fine

1 garlic clove; minced

12 medium oysters; *see note

1/2 cup heavy cream

1/2 teaspoon thyme

1 oz hazelnut liqueur

4 oz swiss cheese; grated

2 oz asiago cheese; grated

1 white pepper; to taste

1 egg; beaten slightly

1 tablespoon water

1/2 pkg puff pastry

Recipe by: Randy Pollak In a medium saucepan, add frozen spinach and wine.

Cook covered over low heat until done. Cool and drain by squeezing spinach

with hands or cheesecloth, reserving liquid. In a medium saute pan, cook

bacon until almost done, then add onions and garlic, continue cooking

untilonions are golden. Remove bacon mixture from pan and add cooking

liquid from spinach. Open oysters (be sure to keep the 1/2 shell you

will not be using near to 1/2 shell containing oyster) draining liquid

into pan also. Add thyme and boil over medium heat until reduced to about

1/4 cup. Add cream and hazelnut liqueur; continue cooking until mixture

is thickened andreduced a bit. Season to taste with white pepper. In a

medium mixing bowl, combine spinach with bacon mixture and cream sauce.

Stir until thoroughly combined. Top each oyster with 1-2 tablespoons of

spinach mixture. Sprinklewith swiss cheese and half as much asiago cheese.

Roll puff pastry accordingly. Using the 1/2 shell as a template,

set on top of pastry and cut out, then lift the piece of pastry and put

on top of corresponding oyster. Continue doing this until all oysters

are topped with pastry, discard unneeded 1/2 shells. Beat egg with 1

tablespoon of water and with apastry brush, brush tops of each oyster.

Place oysters on a baking sheet and bake in a 400-degree oven for 30-40

minutes or until pastry is a dark golden brown. Serve immediately.

Oysters Rockefeller Galatoire

1 bunch spinach

2 bunch scallion

3 celery stalk

1 lettuce, green

1 bunch parsley

3/4 lb butter; melted

1 bread crumbs, handful, fine

3 tablespoon worcestershire sauce

1 anchovy sauce, spoon

1 cheese

Chop all together very finely and mix melted butter and crumbs to

thicken. Put this Oyster Butter Sauce over oysters on half-shell,

cover with cheese and bread crumbs, bake in a hot oven until brown.

Serve hot.

Oysters Rockerfeller

1/2 unsalted butter; at room temp

1/4 cup dried bread crumbs

1/4 cup scallions; sliced

1/4 cup celery; chopped

1 tablespoon fresh tarragon leaves; chopp

1/4 teaspoon salt

1 fresh ground black pepper; taste

1 pinch cayenne pepper

12 fresh oysters; on the half shell

Recipe by: Pat Gold 1. Preheat the broiler.

Arrange the broiler rack 3 to 4 inches from the h

2. In the container of a food processor, puree the butter, bread

crumbs, scallions, celery, tarragon, salt, black pepper, and cayenne

until smooth.

3. With a small sharp knife, cut below each oyster to release it

from its shell.

4. Arrange each oyster in its shell on a baking sheet. Spread some

of the butter on each oyster.

5. Broil just until golden and crisp, 2 to 3 minutes. Serve

immediately.

Yield: 2 servings

Pacific Salmon Loaf

1 can (16-oz) salmon, drained and

1 flaked

1/2 cup dry bread crumbs

1/2 cup mayonnaise

1/2 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green pepper

1 egg, beaten

1 teaspoon salt

1 cucumber sauce

Combine ingredients except Cucumber sauce (below); mix lightly. Shape

into loaf in shallow baking dish. Bake at 350 degrees for 40 minutes.

Serve with Cucumber Sauce.

Pan Fried Trout

2 lb trout; whole or fillets

1/2 cup cornmeal

3 tablespoon butter

1 salt & pepper; to taste

Rinse the trout under cold running water. Pat dry. Sprinkle with salt

and pepper. Melt the butter in a large heavy skillet on medium-high heat.

Coat the trout in corn meal and shake off the excess. When the butter is

melted, place the coated trout, flesh side down, in the skillet. Fry 4-5

minutes, then turn and fry 4-5 minutes or until the flesh is golden brown

and flaky. (Trout may be seasoned with garlic or onion powder before

frying, if desired.)

Pan-Fried Brook Trout

4 brook trout, with head and tail lef; t on

2 tablespoon flour

1 salt

7 tablespoon butter

3 tablespoon oil

2 tablespoon lemon juice

2 tablespoon chives; minced

Recipe by: The Fannie Farmer Cookbook Rinse the trout under cold

running water and pat dry. Dust lightly with flour, and sprinkle with

salt. In a large skillet, melt 3 tablespoons of the butter and the

oil. When it is hot, put in the trout and fry over medium-high heat.

When browned, turn and brown the other side; each side will take

about 3 minutes. Melt the remaining 4 tablespoons of butter with

lemon juice and chives in a small saucepan. When the trout is done,

transfer to a warm platter and pour on the sauce.

Pan-Fried Catfish

1/4 cup chinese fermented blk. beans

1/4 cup sherry

1 cup fish stock or low-sodium chicken st; ock or water

1 tablespoon finely minced garlic

1 teaspoon finely minced fresh ginger =or=- po; wdered ginger

1/2 cup whipping cream

4 tablespoon unsalted butter

4 catfish fillets, 6-8 oz each

1 vegetable oil to fill pan to 1 dep; th

1/2 cup cornstarch

8 cilantro sprigs

RINSE THE BEANS under cold running water, then place them in a

saucepan with the sherry. Place over medium heat and cook for 2

minutes. Add the fish stock, garlic and ginger and cook for another 5

minutes, reducing by 1/3. Scrape the liquid and beans into a blender

and puree. Pass the puree through a strainer to remove the skins of

the beans and replace in saucepan. Add the cream and cook until the

sauce has a consistency to coat the back of a spoon. Off flame, whisk

in the butter. Keep the sauce warm while you cook the fish. Dry the

catfish fillets on towels and dredge lightly in the cornstarch,

shaking off the excess. Heat the oil in a skillet and when hot, place

the catfish fillets in the hot oil. Cook 3 to 4 minutes on each side,

or until crispy and dark golden in color. Remove to paper towels and

pat dry. To serve, mask the bottom of a serving platter with a little

sauce. Arrange the fillets on the platter, and decorate with

cilantro. Offer the sauce on the side.

Pan-Fried Fish Parmesana

----BARB DAY----

1 tablespoon lemon juice

1 tablespoon worcestershire sauce

2 lb rock cod filets; or red snapper

1/2 cup flour

3 eggs; lightly beaten

1 cup parmesan cheese; grated

3 tablespoon butter

2 tablespoon vegetable oil salt & fresh ground; pepper

Preheat oven to 400 degrees F. Combine lemon juice and

Worcestershire sauce, and sprinkle on the fish pieces. Salt and

pepper the fish, then dredge lightly in flour. Dip the fish in eggs,

then coat generously with the grated cheese.

In a heavy skillet, saute the fish in a mixture of butter and oil

over medium heat for 3 to 4 minutes to brown. Turn and brown the

other side. Place the skillet in the oven for 4 to 5 minutes to heat

through. Serve immediately.

Pan-Fried Scallops

1 1/2 lb sea scallops, rinsed

1/2 cup bread crumbs

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon paprika

1/2 cup butter

2 cup rice, cooked

1/4 cup white wine

Mix bread crumbs, salt, pepper and paprika. Roll scallops thoroughly

in bread crumb mixture. In a large skillet, heat butter till frothy.

Add scallops and saute' till lightly browned. Gently remove scallops

from skillet and arrange on bed of rice. Add wine to butter in

skillet; Boil gently while stirring for 1 minute. Pour over scallops.

Pan-Fried Trout Meuniere

6 10-oz trout, cleaned but

1 with heads left on

1/2 cup milk

1/2 cup all-purpose flour

1 salt and freshly ground

1 black pepper

1/4 cup corn or vegetable oil

8 tablespoon unsalted butter

6 lemon slices

1 juice of 1 lemon

4 tablespoon finely chopped parsley

1 leaves

Place the trout in a large pan and pour in the milk. Turn the trout

in the milk. Spread the flour over a flat dish and season it well

with salt and pepper. Remove the trout from the milk and dredge them

well in the flour, shaking off any excess flour.

Heat the oil in a heavy nonstick frying pan or black steel pan over

medium-high heat and add the trout. Cook until golden brown, about 6

minutes on each side. Baste often to keep the trout moist.

Remove the trout to a warm platter. Pour off the fat from the

frying pan and wipe it clean with paper towels. Return the pan to the

heat and melt the butter, shaking the pan and stirring until it turns

hazlenut brown. Do not let it burn. Place a lemon slice atop each

trout. Sprinkle them with the lemon juice then pour the butter over

them. Garnish with the chopped parsley and serve immediately.

The Seafood Cookbook, Classic to Contemporary, by Pierre Franey &

Bryan Miller, Random House, NY, 1986.

Panned Fried Fish With Pecan Topping

----COATING----

1 cup pecan, pieces

1/2 cup butter, cut in 1 pieces

2 teaspoon juice, lemon

1/8 teaspoon pepper, red

1 teaspoon garlic, minced

1 teaspoon sauce, worcestershire

1/4 teaspoon salt

----FISH----

6 each fish, filets

2 cup flour

1 teaspoon salt

1 teaspoon paprika, sweet

1/2 teaspoon pepper, black

1/8 teaspoon pepper, red

1 oil, vegetable

1 lemon wedges (garnish)

Coating: ========

Into a food processor place the pecans, butter, lemon juice,

pepper, garlic, Worcestershire and salt. Process until uniform.

Fish: =====

Heat the vegetable oil in a skillet to 350 F. Heat enough oil to

cover the fish filets half way.

Dredge the fish in flour. Shake off any excess. Drop the fish

filets in the hot fat and fry for seven minutes on a side (depending

on the thickness of a fish.) The fish are done when they are opaque

and flake easily with a fork.

Assembly: =========

Place the fried filets on a broiler pan and cover with the pecan

topping. Place the broiler pan in the oven about 6 inches away from

the flame and broil for up to a minute. The fat content is so high

here that you shouldn't leave the fish alone. They will cook quickly

and there is always the potential for burning.

Serve hot on a plate garnished with lemon wedges and parsley.

Papaya & Crabmeat Supreme ~

6 1/2 oz can, crab meat, flaked

1/2 cup thinly sliced celery

1 lime

1/2 cup toasted slivered almonds

2 papayas, halved and peeled

Mix crabmeat and celery. Chill. Slice lime in half and add juice

from one of the halves to the crabmeat & celery. Add slivered

almonds. Pile in papayas and garnish with wedges of lime, cut from

the remaining

1/2 lime.

Parker House Fish Chowder~ Boston~ 1873

1 see text

"This recipe is unusual in two ways: it is remarkably 'dry,' and uses

raw, rather than fried, onions. When made with the liquid content

called for, its consistency would be about that of corned-beef hash

and it could be heaped up on a plate. In the following conversion to

a recipe for two persons, the liquid content is increased: 1 pound

cod, haddock, or similar fish; 1 medium-sized potato; 1 medium-sized

onion, 1/4 pound salt pork; 1 1/2 cups water; and 3/4 cup milk. Be

sure that the flame is very low under the covered pot. Have a fresh,

firm cod or haddock, a fish about 5 pounds is the best size. Take a

saucepan large enough to hold a little more than you wish to make.

Cut salt pork in small squares about the size of dice, and fry quite

brown. Lay in the same pan alternate layers of thin, sliced potatoes

first, then slices of fish, then broken water crackers, small fried

pork, shreds of raw onion, black pepper and salt to suit the taste.

Continue the layers until you have used up your material. Pour over

it the pork fat from the scraps and half a pint of water, to keep

from burning at the bottom. Close the saucepan tight and set on the

fire. Cook slowly, without stirring, for 45 minutes, when it is ready

for the table. As some fish cook drier than others, if you do not

find the chowder thin enough to serve well in a tureen, add some

fresh milk just before taking up, and let it come to a boil."

Parmesan Fish Saute

1/4 cup buttermilk

1 oz parmesan cheese; grated

2 teaspoon flour

1/4 teaspoon salt

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon pepper

1/2 cup yellow cornmeal

9 oz fish*

1 tablespoon oil; vegetable

In small bowl combine buttermilk and cheese; set aside. In separate

small bowl combine flour and seasonings; set aside. Onto sheet of

waxed paper or a paper plate, spoon cornmeal; set aside. Sprinkle

flour mixture over fish* (haddock, flounder or sole fillets) then dip

fish into buttermilk mixture, coating both sides and using all of

micture. Dip fillets into cornmeal, turning to coat both sides and

pressing cornmeal to make sure it adheres.

In 12 in. skillet heat oil; add fish and cook until golden brown on

bottom, about 3 minutes. Carefully turn fillets over and cook uintil

other side is browned and fish flakes easily when tested with a fork.

1 serving=384 calories.

Parmesan-Crusted Soft-Shell Crab Sandwiches

----YIELD: 8 SERVINGS----

2 cup flour

1 cup parmesan; grated

1/2 teaspoon salt

1/4 teaspoon pepper

2 egg; lightly beaten

1/4 teaspoon tabasco

1 cup mayonnaise

1 lemon; juiced

1 zest of 1 lemon; finely grated

1/2 teaspoon garlic; minced

1/2 teaspoon thyme

1 tablespoon olive oil; extra-virgin

1 cup oil; for frying

8 soft-shell crabs; cleaned

8 rolls, hard; halved

2 medium tomatoes; thinly sliced

2 bn arugula; large stems removed

In a medium bowl, combine 1 cup of the flour with the Parmesan, salt

and pepper. Make a well in the center and add the eggs and 1/4 cup

of water. Beat the eggs and water together and gradually incorporate

the flour mixture to form a smooth batter. Add 1/8 teaspoon of the

Tabasco and set aside to rest for 30 minutes. In another bowl,

combine the mayonnaise, lemon juice, lemon zest, garlic, thyme, olive

oil and the remaining 1/8 teaspoon Tabasco. Whisk to blend and set

aside for at least 30 minutes. (The recipe can be prepared to this

point up to 1 day ahead. Refrigerate the batter and mayonnaise. If

the batter becomes very thick, thin it out with a little water.)

Preheat the oven to 250F. In a large skillet, heat the peanut oil

over moderately high heat to 350F. Dredge the crabs in the remaining

1 cup flour and shake off the excess. Dip 4 of the crabs in the

batter, let some of the batter drip off, and then fry them in the

skillet, turning once, until golden brown, 2 to 3 minutes per side.

Drain on paper towels, place on a heatproof platter and keep warm in

the oven. Repeat with the 4 remaining crabs. Scoop out some of the

bread from the center of the rolls to hollow them slightly. Spread 2

heaping teaspoons of the mayonnaise on each half. Assemble the

sandwiches by placing 2 or 3 slices of tomato and 4 or 5 arugula

leaves on the bottom half of each roll. Set the fried crabs on top

and close the sandwiches. Serve immediately. Serves 8. Recipe from

Food & Wine, June, 1991.

Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On

4 JUN 1995 073117 ~0600

Partan Bree (Crab Soup)

3 cup milk

1 cup rice; uncooked

3 anchovy fillets

1/2 lb crabmeat, fresh; cooked can substitute fro

3 cup chicken stock salt freshly ground b; lack pepper

1 cup heavy cream

" A delicious, thick, creamy, crab soup from Scotland. Partan is the

Gaelic word for crab and bree from brigh, which means broth.

Bring the milk almost to the boiling point in a heavy-bottomed

saucepan. Add the rice and anchovy fillets. Simmer until the rice is

well done. Remove from heat and add the crabmeat.

Puree the soup in a blender or food processor. Return the pureed

soup to a large saucepan and gradually stir into hr stock. Season

with salt and pepper to taste. Add the cream just before serving.

N.B. This soup can be served either hot or cold. For some reasons, it

always seems to taste better hot. SERVES: 4-6

Pasta With Catfish And Artichokes

2 catfish fillets

3 tablespoon margarine; low-fat

1 cup artichoke hearts; sliced

1 red pepper; cut in julienne

1 carrot; cut in julienne stri

1 zucchini; cut in julienne st

2/3 cup low fat milk

1/4 lb angel hair pasta; or vermice

1/2 cup grated parmesan cheese

1/4 teaspoon ground nutmeg

Cut catfish in half crosswise and slice into thin strips. Saute catfish in

melted margarine; add the vegetables and cook until tender. Stir in low

fatmilk; keep warm. Cook pasta according to package directions, drain.

Toss well with cheese and catfish mixture. Sprinkle with nutmeg and serve

immediately.

Serves 8.

Serve with fresh salad and French bread.

Patout's Hot Crab Dip

1/2 cup butter (1/4 lb)

2 each medium yellow onions, choppe

1 each small bell pepper, chopped

2 each garlic cloves, minced

1 pint heavy cream,

1 cup green onions, chopped

1/2 cup parsley, chopped

1 teaspoon dried basil

1 teaspoon dried thyme

2 teaspoon salt

2 teaspoon ground black pepper

1 teaspoon ground white pepper

1 5-6 shots tabasco sauce

1 lb fresh white crab meat

Melt the butter in a medium saucepan over medium heat.

Add the onions, bell pepper, and garlic and saute for

10-15 minutes, until wilted. Stir in the cream and

bring to a simmer. Stir in the cream and bring to a

simmer. Stir in the green onions, parsley, herbs, and

seasonings and continue to simmer until the cream has

reduced by about a quarter and the sauce is thick.

Stir in the crab meat, return to a simmer, and let

cook 2-3 minutes more. Pour into a chafing dish and

serve as an hors d'oeuvre or as part of a buffet with

crackers or Melba toast. Alex Patout writes, "I

especially like it with garlic Melba toast." Makes

about 1 quart.

Pecan Catfish & Sweet Potato Chips

1 1/2 lb catfish fillets

2 tablespoon brown mustard

2 teaspoon honey

2/3 cup pecans

1/3 cup seasoned bread crumbs

3/4 lb thinly sliced sweet potato

1 peanut oil

1 orange wedges

Here is a fish recipe that uses both the sauteeing technique and the

pecans, to a completely different effect.

Cut catfish into 1/2x2" fingers. Brush with brown mustard and honey.

Dredge in a mixture of pecans ground with seasoned bread crumbs and

set aside. Saute potato in peanut oil until crisp and brown and drain

on paper towels. Add oil to pan amd saute fish until it flakes to the

touch. 4-5 minutes per side. Serve fish with the chips and orange

wedges.

Penne In Tomato Sauce With Crabmeat

1/4 cup olive oil

1 medium onion, minced

3 tablespoon minced italian parsley

1 can (28 ounce) plum tomatoes,

1 chopped coarsely with

1 juices reserved

1/4 cup dry white wine

1/2 lb lump crabmeat, picked over

1 and flaked

1 salt and ground black

1 pepper

12 oz penne (or rotini, med.

1 shells)

Heat olive oil in a medium skillet. Add the onions and parsley; saute

until onions soften, about 3 minutes. Add reserved juices from the

canned tomatoes; simmer until thickened slightly, about 10 minutes.

Add tomatoes and wine; simmer to blend flavors, about 5 minutes. Add

the crabmeat; simmer until heated through, about 3 minutes. Season

with 1/2 teaspoon salt and 1/4 teaspoon ground pepper or to taste.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1

tablespoon salt and penne; cook until just tender, about 9 minutes.

Drain and return penne to soup kettle. Add sauce; toss to combine.

Serve immediately.

Penne With Smothered Scallops~ Tomato~ Basil

8 tomatoes - large, ripe or

2 can roma tomatoes

1 lb scallops

1 tablespoon garlic - chopped fine

1 teaspoon salr

1 lb dried penne

2 tablespoon italian parsley

1/3 cup olive oil

1/4 teaspoon crushed chilli pepper

1 teaspoon lemon zest - grated

1/2 cup fresh basil leaves

4 tablespoon parmesan cheese - grated

Drop tomatoes, briefly into boiling water to loosen skins and peel.

Remove most seeds and chop coarsely. Slice scallops into thin rounds

about 1/4-inch thick and place in bowl with lemon rind. Saute garlic

in oil until pale golden and add the tomatoes, salt and hot pepper

flakes. Simmer for 5 minutes. Boil a large pot of water, add salt

and pasta. Cook for 7 to 9 minutes, until barely done. Drain and

immediately add to sauce. Add basil, chopped parsley and scallops.

Cover pot tightly and remove from heat. Let stand 4 minutes to cook

scallops. Remove lid, stir in Parmesan and serve.

Peppered Hawaiian Fish With Asian Slaw

1 1/2 lb hawaiian fish*

2 tablespoon peanut or salad oil

1 coarsely ground pepper

8 won ton skins**

2 medium firm-ripe tomatoes

----ASIAN SLAW AND VINAIGRETTE----

1 cup edible-pod pea slivers

1 cup carrots,shredded

2 cup finely cut shreds cabbage

1/2 cup fine slivers fresh ginger

1 1/2 tablespoon oriental sesame oil

1/4 cup reduced-sodium soy sauce

1 1/2 tablespoon rice vinegar

1 1/2 tablespoon mirin (sweet sake)

1 1/2 tablespoon sugar

1 1/2 tablespoon lime juice

1 small garlic clove,minced

* - cut into 12 equal portions (see cooking basics)#

** - cut into 1/4" strips#

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

===

============== ===#

1. Rub fish with 1 tablespoon peanut oil instead of salad oil;

sprinkle with pepper. Pour remaining oil into a 6-8" frying pan over

medium-high heat. Add won ton strips; stir until golden and crisp,

4-5 minutes. Drain on towels.#

2. Mix slaw with half the vinaigrette. Arrange equal portions of slaw

and tomatoes on 4 plates.#

3. Saute fish (see cooking basics); set on plates. Spoon remaining

vinaigrette over fish and tomatoes. Top slaw with won ton strips.#

#

*** ASIAN SLAW AND VINAIGRETTE ***#

1. In a bowl, mix peas, carrots and cabbage.#

2. In a 6-8" frying pan on medium-high heat, mix ginger and sesame

oil; stir until golden, 2-3 minutes. Remove from heat and stir in soy

sauce, rice vinegar, mirin, sugar, lime juice, and garlic.

Pescado Frio Con Guacamole (Cold Fish With Av

6 to 8 slices fresh fish fillets

1 salt and pepper to taste

1 tablespoon tarragon leaves, crumbled

1/4 cup lime juice

1 butter (enough for baking dish)

2 fresh tomatoes, peeled and chopped

3 very ripe avocados, mashed

2 tablespoon onions, minced

4 teaspoon chili powder (more or less)

2 1/2 tablespoon parsley, minced

1 clove of garlic, crushed

1 tablespoon olive oil

13 black olives, pitted

1 can sweet red peppers, cut into strips

Had an outstanding weekend at sales this time, including some neat

cookbooks++a Danish one, a Mexican one, an Appalachian one, along

with a small Mongolian Firepot and about two grand worth of software

that I got for thirty bucks. Things like Ventura publisher and a

complete LAN setup including the hardware. The guy having the sale

said "Thank God someone came along who knows what this stuff is!" I

was just thankful I got there first!. No ridged skillet yet and I

still haven't found a good wok for Alison, but the sales are really

picking up again now that spring is here.

Stumbled across this recipe in one of the books and thought it might

be of at least passing to ya... ;-} Maybe make it with some nice

fresh salmon?

Season fish with salt, pepper, and tarragon leaves and soak in lime

juice for a few minutes. Set the oven at 375F and bake fish in

buttered baking dish until it flakes easily when pierced with a fork,

about 25 minutes.

While fish is baking, combine tomatoes, parsley, avocado, garlic,

minced onion, oil chili powder, salt and pepper to taste. (We suggest

tasting the guacamole as the chili powder is added, so that you can

get just the degree of heat you desire.)

Spread the above mixture over the cool fish. Garnish with black olive

rings and strips of sweet red pepper.

Makes 6 to 8 servings.

From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.

Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.

Pesce Spada In Salmoriglio (Swordfish In Oliv

1 1/2 lb swordfish steaks

1 extra virgin olive oil

1 lemon

2 centiliter garlic, large, fine chop

1 parsley, fresh, fine chop

1 pinch oregano

1 salt

1 fresh ground black pepper

2 celery sticks, fine chop

Begin by preparing the salmoriglio sauce. In a bowl, whisk 3TB oil,

the lemon juice, garlic, celery, oregano, parsley, salt, pepper and

1TB boiling water. Beat thoroughly and set aside at room temperature.

Prepare the fish steaks. Pour plenty of oil into a bowl and season

lightly with salt and pepper. Immerse each steak in the mixture for 1

minute, then grill for a few minutes on each side. Be sure not to

overcook the fish (timing depends upon the size of the steaks). Place

the cooked swordfish on a serving platter, add the salmoriglio sauce

and serve immediately.

Pesto Salmon With Pan-Roasted Potatoes

2/3 lb (2 medium) potatoes - cut into 1-in; ch chunks

2 salmon steaks - (6 to 8 ounces each; )

2 tablespoon prepared pesto - (thawed if frozen)

1 tablespoon olive oil

2 garlic cloves; minced

1 salt and pepper; to taste

Heat oven to 400 degrees. Place potatoes in shallow 1-quart

microwave-safe dish. Cover with plastic wrap, venting one corner.

Microwave on HIGH 6 minutes until just tender. Meanwhile, spread top

of each salmon steak with pesto, dividing equally. Place on rimmed

baking sheet. Bake until salmon is opaque throughout, 15 to 20

minutes. While salmon bakes, in medium nonstick skillet over high

heat combine oil and garlic. Add potatoes. Pan roast, tossing, 5 to 8

minutes, until golden brown. Season with salt and pepper. Serve

salmon with potatoes.

NOTE: Microwave cooking times are based on a 700-watt microwave.

Adjust cooking times to your own oven.

Menu: Italian Bread, Artichoke Hearts Vinaigrette, Poached Pears

Nutritional Information Per Serving (based on 6-ounce salmon steaks):

360 calories; 14 g fat; 35 mg cholesterol; 1150 mg sodium; 29 g

carbohydrate; 2 g fiber; 29 g protein.

Piquant Salmon Rolls

4 oz cream cheese

1/4 cup walnuts, chopped

1 tablespoon chopped fresh chives

1 stalk celery, chopped

3 teaspoon lemon juice

3 pinch cayenne pepper

1/4 teaspoon ground coriander

8 thin slices smoked salmon

8 thin slices whole-wheat bread

1 butter

8 thin slices cucumber

1 fresh ground pepper

1 fresh dill sprigs (opt)

1 chives (opt)

In a bowl, soften cream cheese and stir in walnuts, chives and celery.

Add 2 teaspoons of lemon juice and spices and mix well. Spread cream

cheesemixture on each slice of salmon and season with pepper. Roll up to

form neat rolls.

Toast slices of bread and cut 8 (2.5") rounds, using a biscuit

cutter. Spread thinly with butter. Place a cucumber slice on each bread

round and place a salmon roll on top of each cucumber. Drizzle with

remaining lemon juice and garnish with dill sprigs and chives, if desired.

NOTE: Salmon rolls can be prepared several hours in

advance and refrigerated. Toast bases, however, and better

freshly made. Once assembled, serve within 30 minutes.

Poached Trout In Cream(English)

2 trout

1 juice of 1 lemon

1 dash chopped fresh

1 dash chopped fresh parsley

2 1/2 fl oz single cream

1 fresh breadcrumbs

1 butter

1 chives

Set oven to 375/F or Mark 5. Cut the fish from head to vent , gut wash

thoroughly and dry. Lay side by side in a buttered shallow dish.

Place a knob of butter and a few of the herbs in the centre of the

dish. Sprinkle the rest of the herbs over the flsh and add the lemon

juice, together with 1 tablespoon of water. Cover the dish and cook

for 15 minutes. Heat the cream in a saucepan and pour over the fish.

Sprinkle with breadcrumbs and shavings of butter and brown under the

grill:

Polynesian Tuna

1 1/2 cup pineapple juice

3/4 cup water

1 1/2 tablespoon cornstarch

1 cup pineapple chunks; drained

2 can tuna; drained and flaked

1 fluffy cooked rice

1 flaked coconut

1 toasted slivered almonds

In a heavy saucepan, combine pineapple juice, water, and cornstarch

(when you've mixed with a little of the water first). Cook over low

heat until thickened. Add pineapple chunks and tuna and reheat and

simmer for 5 to 10 minutes. Serve over fluffy rice and top each

serving with a sprinkling of coconut and slivered almonds.

From: The Tuna Cookbook

Portuguese Clam Stew With Garlic Croutons

2 cup new potatoes, quartered

1 ; cooked

1 tablespoon olive oil

1 lb chorizo sausage; about 4 links, each cut i

2/3 cup onion; chopped

1/4 cup cilantro; chopped

2 tablespoon garlic; minced

2 tablespoon shallots; minced

2 cup potatoes; medium dice

2 teaspoon salt

1/2 teaspoon crushed red peppers

1 teaspoon black pepper

4 cup shrimp stock

48 littleneck clams; scrubbed

1 cup italian plum tomatoes; peel seed and chop

1/2 cup green onions; chopped

2 teaspoon essence

3/4 cup roasted garlic aioli

12 slice crusty bread (about 2-3 in diamente; r)

2 tablespoon parsley; chopped

Preheat oven to 375 degrees F. In a saute pan, heat the olive oil.

When the pan is smoking hot, add the chorizo. Brown the sausage for

2-3 minutes. Add the onions, cilantro, garlic, shallots, potatoes,

salt, crushed red pepper, black pepper, and shrimp sauce. Bring to a

boil. Add clams, tomatoes, green onions and Essence. Cover the saute

pan and cook over high heat until all the clams are open, about 5

minutes. Remove from heat. For the croutons: Spread the 1 tablespoon

of aioli over each slice of bread. BAke for 2-3 minutes or until

golden brown. Place stew in a shallow bowl and serve with croutons.

Garnish with chopped parsley.

Potato & Salmon Bisque

1 can (7 1/2 ounces) salmon, drained and; boned

1 can( l3 3/4 ounces) chicken broth

3 green onions, chopped

2 tablespoon chopped red pepper

1 teaspoon grated lemon peel or 1 tablespoon l; emon juice da

1/2 cup idaho instant mashed potato granule; s

In microwave-safe 2-quart casserole combine salmon, broth, milk, green

onions, red pepper, lemon peel and pepper. Cover loosely with plastic

wrap; cook on High 5 to 6 minutes or until very hot. Stir in

potatoes. Re-cover; let stand 5 minutes. Cook on High 2 minutes if

necessary to reheat

From the files of Al Rice, North Pole Alaska. Feb 1994

Quickie Salmon-Potato Casserole

1 can red salmon(16oz)

1 can potato soup,condensed(10.5oz

1/2 cup milk,evaporated

1/4 teaspoon celery salt

1/8 teaspoon black pepper

1 1/2 shredded wheat biscuits

1 tablespoon butter

1. Drain salmon; remove dark skin and bones.

2. Break salmon into 1-inch pieces.

3. Heat potato soup with milk, celery, salt and pepper; add salmon.

4. Pour mixture into a well-greased casserole.

5. Cover with shredded wheat; dot with butter.

6. Place under broiler a few minutes to brown.

Rainbow Trout Teriyaki

4 trout filets (4-oz each)

1 tablespoon sesame seeds, toasted

----MARINADE----

3 tablespoon soy sauce

3 teaspoon lemon juice

2 1/2 teaspoon brown sugar

2 teaspoon oil

1 1/2 teaspoon ginger, fresh; finely chopped

1 teaspoon lemon peel; grated

1 garlic clove; finely chopped

Combine marinade ingredients and pour over trout. Cover and

refrigerate about 30 minutes. Remove trout from marinade. Broil 4

inches from heat source for about 3 to 5 minutes or until fish flakes

with a fork. Remove from oven and sprinkle with sesame seeds. Serve

immediately.

About 226 calories per 4-oz serving.

* Or use 1/3 cup bottled teriyaki sauce for marinade.

Rainbow Trout With Herb Stuffing

6 dressed trout

1 cup sliced onions

1 teaspoon salt

1/4 cup parsley, chopped

1 cup fresh bread cubes

3 tablespoon pimento, chopped

2/3 cup butter or oleo

3 teaspoon lemon juice

1 small can mushrooms

1/2 teaspoon marjoram

Sprinkled salt over inside and outside of trout. Saute bread in 1/4

cup butter until brown. Stir often. Ad onions and mushrooms, Cook

until mushrooms are tender. Stir in parsley, lemon juice, marjoram

and dash of salt. Mix and stuff fish with mixture. Place in greased

baking dish and bake ate 350 degrees for 25 to

30 minutes.

Rainbow Trout With Roasted Garlic Mayonnaise

4 rainbow trout fillets - (about 4 oz; . each)

----MARINADE----

1/4 cup fresh lime juice

1 tablespoon vegetable oil

1/4 teaspoon cumin

----MAYONNAISE----

1 bulb garlic

2 tablespoon regular or light mayonnaise

1/2 teaspoon fresh lemon juice

1/8 teaspoon cumin

Marinate trout. Meanwhile,break garlic bulb into cloves, leaving skins

intact. Place on cookie sheet in 350 F. degree oven for about 15

minutes, until tender. Remove skins and mash garlic with fork: blend

with mayonnaise ingredients. Refrigerate. Cook trout. Serve

immediately with mayonnaise.

Makes 2 to 4 servings

Rasputin's Codfish Soup

2 small whole codfish or

1 1/2 lb codfish fillets

1 cup milk

1 cup heavy whipping cream

1 salt

1 pepper

This is a toned-down version of the soup that Rasputin always said

gave him his health, vigor ... and virility. It was, according to his

daughter, his favorite dish. "Restaurants in Petrograd and Moscow

would prepare the concoction whenever they expected Rasputin to

dine." Paprika and minced ginger usually went into his recipe.

Clean codfish. Remove head and cut fish into fillets. Remove fish

bones. Cut fillets into 2" pieces and place in saucepan. Add milk and

whipping cream. Place over medium heat and bring to scalding

temperature. Do not boil.

Reduce heat and continue simmering until fish is done. Season to

taste with salt and pepper. Ladle into soup bowls and serve hot.

Makes about 1 quart, or 4 servings.

Raw Fish Salad

1/2 lb fillet of red snapper (fresh!) or

1 tuna, sea bass, shark or swordfish

2 oz thin rice stick noodle

2 cup oil for deep-frying

1/2 head iceberg lettuce (inner leaves; only)

1/4 cup pickled red ginger

1/2 cup chinese parsley (cilantro) or water; cress

1 tablespoon white sesame seeds

1 fresh lemon

----MARINADE----

2 tablespoon peanut oil

3 tablespoon cool water

2 teaspoon thin soy sauce

2 teaspoon sugar

3 slice fresh ginger, half-dollar size

1/2 teaspoon ground cinnamon

1/4 teaspoon white pepper

For a starter course on a warm fall evening, this dish has few peers.

Marinating: Slice fish with the grain in pencil-thick, 2" strips. Mix

marinade ingredients; blend with fish in bowl. Cover and marinate in

refrigerator for 3 to 8 hours.

Preparations: Heat oil in wok to medium high. Toss 2 strands of rice

stick noodle in oil to make sure it is hot enough; noodles should

puff up instantly without browning. Deep-fry rice stick noodle

briefly until it expands; drain on paper towels; bag and reserve.

Shred lettuce; bag and reserve in refrigerator. Thinly shred or mince

pickled red ginger; reserve. Chop parsley in 2" lengths. Toast sesame

seeds in dry wok at low-medium heat until they are light tan; reserve

in tea cup or condiment saucer.

Assembling: Slice lemon in wedges. Separately pile ingredients on

large platter, removing slices of ginger from fish (discard slices).

Sprinkle salad with sesame seeds and toss on platter, squeezing lemon

over salad as you toss.

Red Pepper Swordfish

6 swordfish steaks (each about 1/2 l; b, and about 1 inch t

1 large sweet red pepper

2 lemons

3 tablespoon oregano, fresh

1 cup olive oil

1 teaspoon salt

1/2 teaspoon black pepper, fresh ground

1 white wine, dry

Remove seeds and ribs from pepper and cut into 1/4 inch cubes. Put in a

bowl and mix well with the juice of the two lemons, the olive oil, salt,

pepper and the oregano.

Heat broiler and pour wine to a depth of about 1/8 inch in a broiler pan.

Lay swordfish steaks in wine and broil for 3 minutes. Pour the seasoned

lemon, oil and oregano mixture over the fish and cook for 3 to 4 minutes

more (until fish is cooked through and lightly browned.) Immediately

transfer fish to a warmed serving dish.

You may need to reduce the sauce slightly by boiling vigorously and

stirring for 2 minutes more. Pour sauce over fish and serve.

NOTES:

* Swordfish steaks cooked with sweet red peppers -- This recipe was

handedout to people buying swordfish at my local fishmonger; I tried it and

it was delicious. It is also very quick and simple to make.

* I served fresh asparagus with this, but any light vegetable would

be fine. Boiled new potatoes would be nice, too.

: Difficulty: easy.

: Time: 20 minutes.

: Precision: no need to measure.

: Marcus G Hand

: AT&T Information Systems, Holmdel, NJ.

: {ihnp4!}mtuni!mgh

Risted Laks Med Kremsaus (Fried Trout In Sour

4 trout; fresh or frozen, about 1/

1 salt

1/2 cup flour

4 tablespoon butter

2 tablespoon vegetable oil

1 cup sour cream

1/2 teaspoon lemon juice

1 tablespoon parsley; fresh chopped

If you are using frozen trout, defrost them completely before

cooking. Wash fish under cold running water, pat dry inside and out

and sprinkle a little salt into the cavities. Spread the 1/2 cup

flour over wax paper, roll the fish around in the flour and shake off

any excess. In a heavy 10-12" skillet, heat 2 tb butter and 2 tb oil.

When foam subsides, lower heat to moderate and fry the trout, 2 at a

time, for about 5 minutes on each side, turning them carefully with a

large spatula. When all the trout have been browned, keep them warm

on a heatproof platter in a 200øF. oven while you quickly make the

sauce. Pour off all the fat from the skillet and replace it with 2

tablespoons fresh butter. Stir over low heat, scraping up the brown

pan drippings with a wooden spoon. Add the sour cream and continue

stirring for about 3 minutes without letting the cream boil. Stir in

the lemon juice and pour the sauce over the hot fish. Garnish with

chopped parsley and serve at once.

Roasted Marinated Crab

1 live crab, 2 to 2 1/2 pounds

3 tablespoon olive oil

1 tablespoon shredded ginger

1 tablespoon chopped garlic

2 serrano or other small green chile; s, , chopped

1 freshly ground black pepper

2 to 4 tablespoons butter

1 salt to taste

To kill the crab, either plunge it into a large pot of boiling water

for a minute, or place it on its back on a cutting board and split

the body down the middle with one quick cut with a heavy knife or

Chinese cleaver. If you want to use the upper shell in the

presentation, the first technique works better.

Holding the crab body by the legs, pull off the shell. Discard the

feathery gills on both sides of the body and the spongy mass in the

middle of the back; rinse until nothing but shell and meat show. Pull

out the bits of greenish fat from the corners of the shell; reserve

if desired for the sauce. Rinse both the body and shell and drain

thoroughly.

Split the body of the crab (if it is not already split) into 2 halves

with legs and claws still attached. Carefully crack each leg and claw

segment with a mallet.

Place in a large bowl with the oil, ginger, garlic, chiles and a

generous grinding of pepper. Marinate for 1 to 4 hours in the

refrigerator.

Remove crab from marinade 15 minutes before cooking. Grill the halves

and the shell over a hot fire until outer shells are bright red and

meat in the largest sections is opaque (pry one open to check), 3 to

4 minutes per side. Or , place crab halves and shell in a roasting

pan lightly oiled with a bit of the marinade and roast in a 450F oven

until done as described above, about 12 to 15 minutes. Meanwhile,

strain vegetables out of marinade and combine with the butter in a

saucepan. Simmer for 5 minutes and season to taste. Serve in small

bowls as a dipping sauce for the crab.

Serves 2.

Posted by Stephen Ceideberg; December 13 1991.

Roasted Trout With Bacon

1/3 cup worcestershire sauce

2 tablespoon minced onion

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon minced garlic

9 strips of bacon

3 dressed trout - 1 1/2# each

Combine all ingredients except fish and bacon; mix well.

Brush worcestershire sauce mixture inside and out of fish. Place fish

in a buttered baking dish. Score skin with a sharp knife in two or

three places and top with bacon strips. Bake in preheated oven set at

350 and bake for 10 minutes or until fish flakes when stabbed with a

fork. Baste often with pan juices during baking. Makes 6 large

servings.

Rockpool Coffin Bay Scallops With Braised Cap

1 stephen ceideburg

2 capsicums

4 tomatoes

2 cloves garlic

12 basil leaves

12 tarragon fronds

24 sprigs parsley

1 olive oil

24 coffin bay scallops

1 lemon juice olive oil

1 pepper

Blanch, peel and dice 2 capsicums and 4 tomatoes. Finely dice 2

cloves of garlic. Wash and dry 12 basil leaves, 12 tarragon fronds

and 24 sprigs continental parsley. In a little olive oil, pan-fry the

capsicums and garlic for a minute or two.

Add the tomatoes, season, and cook for a another minute. Serve onto

plates. Put a little more olive oil in the pan and saute 24 Coffin

Bay scallops. Throw in the herbs to crisp and become translucent.

Scatter onto the plates. Deglaze the pan with lemon juice, virgin

olive oil and pepper. Pour over servings.

Posted by Stephen Ceideburg

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

6/15/93. Courtesy Mark Herron.

Salmon Baked With Brazilian Rub

4 salmon fillets, 5 to 6 oz each

1/2 large orange, zest and juice only

1/2 large lemon; juice only

1 salt and pepper to taste

2 tablespoon brown sugar

1 tablespoon chili powder

1 large garlic clove; minced

2 tablespoon butter; melted

In a shallow dish large enough to hold the salmon, combine the juices

salt and pepper. Add the salmon, turning to coat with the marinade.

Let marinate at room temperature for 20 minutes, turning the fillets

once.

Preheat the oven to 425 degrees. Line a shallow baking pan with

aluminum foil and grease with a little of the melted butter. In a

small dish, combine the orange zest, brown sugar, chili powder and

minced garlic. Rub the marinated salmon with the brown sugar mixture.

Place in the pan and drizzle with the remaining melted butter.

Bake for 8 to 12 minutes.

Per serving: 327 calories, 10 gm carbohydrates, 107 mg cholesterol,

363 mg sodium, 33 gm protein, 17 gm fat, 5 gm saturated fat

Salmon Cheese Ball

4 cup smoked salmon

8 oz package cream cheese

1 cup sour cream

1 teaspoon salt

1 teaspoon pepper

1 pinch tarragon

1/4 cup chopped onion

1 tablespoon lemon juice

Salmon Cheese Ball xxxxxx xxxxxx xxxx

Finely flake smoked salmon. Blend together with remaining ingredients.

Shape into ball.

Roll in chopped nuts or parsley if desired. Serve with crackers.

This salmon ball freezes beautifully.

Salmon In Dill Sauce

2 lb salmon steaks

1 each salt and pepper

1 tablespoon butter

1 cup sour cream

1/2 teaspoon dill

Melt 1 tbsp. butter in skillet at 250 degrees. Cook

salmon 10 minutes per inch of thickness. Turn twice,

salt and pepper to taste. When salmon is done remove

to hot platter. Put sourcream and dill in skillet and

turn heat off. Sour cream should be warm after a few

minutes. Pour over salmon and serve with new

potatoes, green beans and fruit salad.

Salmon Patties

1 lb salmon, canned (either pink or red)

1 pinch salt

1 small onion, diced

1/4 cup bread crumbs, plain or spiced

2 eggs

1 teaspoon lemon juice

Mix all of the ingredients together in a bowl. Form into patties about

1/2to 3/4 inch thick and 2 1/2 - 3 inches diameter. This should make about

8 patties. Fry in oil or butter until brown and crispy, or bake in a

well-greased pan at 400 degrees until brown (about 15 minutes).

NOTES:

* Snack or Main Course -- This is a very nice finger food, great for

lunchon a hike. Or they can be served hot as a main course.

* I usually make a double batch.

* These are great either hot or cold. If you take them out of the

freezerin the morning and put them in your backpack, they'll be just right

by lunchtime.

: Difficulty: easy, especially if you like squishing stuff with

your hands.

: Time: 5 minutes preparation, 15 minutes cooking.

: Precision: no need to measure.

: Glenn Trewitt, Center for Integrated Systems, Stanford

University : {ucbvax,decvax}!decwrl!glacier!trewitt,

trewitt@su-amadeus.stanford.edu

: mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA

: {ucbvax,decvax}!mtxinu!ed +1 415 644 0146

Salmon Rolls

6 smoked salmon; thinly sliced

1 prepared bread dough

1 egg; beaten

1 green onion; finely chopped

1 fresh ground pepper

After thawing, roll out the prepared dough into a 9-inch circle. Cover the

top with strips of the salmon and add seasonings. Cut the circle into

wedge-shaped pieces and roll each one tightly, beginning at the outside

edge. Brush the roll with the beaten egg and bake at 425 for about 15

minutes. Serve hot as appetizers or with lunch.

Serves 6-8.

(Adapted from a recipe in "James Beard's Fish Cookery", Beard, Warner

Books)

Salmon Salad

15 1/2 oz can of salmon *

2 each celery stalks, **

1/2 each onion, small

1 tablespoon lemon juice

1/4 teaspoon dill weed

1/2 cup miracle whip ***

1 each egg, boiled, chopped

* I prefer Red Salmon, Pink is alright

pick out the dark skin, crush bones and mask the salmon. ** celery- cut

into 1-inch pieces *** I prefer Miracle Whip - but any mayonnaise will

workGrate celery and onions. Mix Salmon, onions and celery in medium bowl.

Add lemon juice, dill weed,egg mayo, salt and pepper to taste. Mix well all

ingredients. Chill mixture thoroughly. This is really good on

croissants. Yield approx. 2 1/2 cups

Salmon Steaks With Cucumber Dill Sauce

2 each salmon steaks

1 each bay leaf

1/4 cup dry white wine

2 tablespoon fresh dill

----1 ea Stalk celery, cut up----

1/4 cup plain lo-fat yogurt

1 each small seeded grated cucumber

1/8 teaspoon dry mustard

1 each salt & pepper

1/4 cup lite mayonaise

1 each small onion, peeled & grated

1/4 cup freshly chopped dill

Place steaks in microwave safe dish w/ thick end to outside. Add

remainingingredients on top of steaks. Cover and nuke on high for 4-6

minutes. Serve with cucumber-dill sauce.# For cucumber-dill sauce:

combine all ingredients in a food processor. Process until blended.

Pour into serving bowl; refridgerate 1-2 hours before serving.

Salmon Tortilla Appetizers

15 oz salmon, canned -- flaked

8 oz cream cheese -- softened

4 tablespoon salsa -- mild or medium

2 tablespoon fresh parsley

1 teaspoon cilantro

1/4 teaspoon ground cumin -- optional

8 flour tortillas -- 8 inch

Drain salmon and remove any bones. In a small bowl combine salmon, cream

cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2

tablespoons mixture over each tortilla. Roll each tortilla up tightly and

wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each

tortilla into bite-size pieces.

Yield: About 48 appetizers.

Recipe By : Jo Anne Merrill

From: Date: 05/28

Salmon-Spinach Loaf

1 lb salmon (1 large can)

3/4 lb spinach, fresh

2 eggs

2 tablespoon onion, grated

10 3/4 oz mushroom soup, condensed (1 can)

1 cup cornflakes (uncrushed)

1/4 cup flour, all-purpose

Preheat oven to 350 degrees F. Rinse spinach thoroughly. Cook spinach

with a small amount of water for 5-10 minutes, or until tender. Discard

cooking water.

Clean salmon as desired and drain excess liquid. Place salmon, spinach,

eggs, undiluted soup, cornflakes, flour and onion in large mixing bowl.

Beat with electric mixer at medium speed for about three minutes or until

ingredients are chopped and mixture is blended. Stop to scrape bowl and

beaters as needed.

Grease a 9x5x2 1/2-inch loaf pan and pack the mixture in. Bake for 40 to

50 minutes or until set and lightly browned. Cool slightly before serving.

Do not try to unmold; serve directly from baking pan. The finished loaf

will have the consistency of spoonbread.

NOTES:

* A baked salmon and spinach loaf -- This recipe is a pleasant compromise

between a salmon loaf and a spinach souffle. It can be made with stale

spinach and canned salmon. It does not have a strong flavor or texture of

spinach, as do some cooked spinach dishes.

* You can substitute concentrated dried cream-of-mushroom soup for canned

condensed soup, or use a thick flavored white sauce.

* There is no point in using good-quality salmon in this recipe; chum or

pink salmon are fine.

: Difficulty: easy.

: Time: 10 minutes preparation, 1 hour baking and cooling.

: Precision: approximate measurement OK.

: Dan Levy

: AT&T Computer Systems Division, Skokie, Illinois, USA

: {akgua,ihnp4,ltuxa,mvuxa,allegra,ulysses}!ttrdc!levy

Sauted Salmon Steaks

4 each salmon steaks

1 tablespoon butter

1 teaspoon soy sauce

1/4 teaspoon garlic powder

4 each lemon slices

In a large non-stick skillet, melt margarine and add

soy sauce and garlic powder. Add salmon and cook 4-5

minutes. Turn and continue to cook 4-5 minutes or

until fish flakes easily. Garnish with lemon slices.

Sauteed Soft-Shelled Crab

3 each soft shelled crabs

5 tablespoon butter

1 tablespoon oil

2 tablespoon pecans

Prepare the crabs by removing the eyes, dead-men

(spongy grey gills), and sand sack. Heat 3

tablespoons of the butter and the oil in a heavy

skillet until hot and sizzling. Add the crabs. Saute

a few minutes on each side. Remove to a warm plate.

Meanwhile, brown the pecans in 1-2 tablespoons

butter. Pour over the crabs and serve. From Nathalie

Dupree's New Southern Cooking

Scalloped Oysters

----CJHARTLIN@MSN.COM----

1 pint oysters, drained

1/2 teaspoon pepper

1/2 teaspoon salt

1 tablespoon worcestershire sauce

1 tablespoon grated onion

1/2 cup cracker crumbs or bread crumbs

4 tablespoon butter

1/2 cup heavy cream

Preheat oven to 350øF. Place half of the oysters in a

well-greased two quart casserole. Top with half of

each of the remaining ingredients except cream.

Repeat layers. Pour cream over all and bake 30

minutes. Yield: 6 Prep Time: 20 minutes Baking Time:

30 minutes

Scallops & Mussels, Vinaigrette

36 bay scallops

1 cup lemon juice, or more if need

36 mussells, cleaned and de-bea

36 asparagus

1 boston lettuce

1 teaspoon parsley-chopped

1 dijon mustard vinaigrette:

1 egg yolk

4 tablespoon dijon mustard

1 egg-hard boiled, chopped

1/2 teaspoon pepper

1/2 teaspoon salt

1 sugar-pinch of

1 tablespoon onion-minced

1 garllic clove-minced

2 teaspoon shallots-minced

2 teaspoon oregano

1 teaspoon basil

2 teaspoon parsley-chopped

1 cup olive oil

3 tablespoon white wine

3 tablespoon white vinegar

Fat grams per serving: Approx. Cook Time: 01:30 Remove

small white muscle from scallops & mar-inate in lemon juice for one

hour. Steam mussels, discarding any that do not open. Set aside. Cook

asparagus in boiling, salted water for 6-8 min. or until al dente.

Drain & cool. Drain off lemon juice from scallops. Mix scallops &

mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of

lettuce & lay as- paragus on top. Arrange mussels & scallops across

the asparagus. Sprinkle with parsley and serve.

VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients

except oil,wine & vinegar. Add oil slowly in stream then add white

wine & white vinegar. When asparagus isn't in season,fresh,halved

Bartlett pears or halved avocado may be substi- tuted. This dish may

also be served as a main course in greater quantities.

Scallops En Papillote

4 new red potatoes *

1 lb bay scallops, fresh

1 cup asparagus strips **

1/2 red & yellow bell pepper ***

2 scallions, thinly sliced

2 teaspoon minced fresh ginger

1 teaspoon grated lemon zest

1/4 cup fresh lemon juice

1 teaspoon vegetable oil

2 teaspoon low sodium soy sauce

1/4 teaspoon fresh ground pepper

* Sliced 1/4 inch thick. ** Cut into Julienned strips. *** Large red and

yellow bell peppers, 1/2 of each, seeded and diced.

Scallops With Garlic, Ginger And Chives

1 lb small, fresh bay scallops*

1/2 lemon; juice of

1/4 cup unsalted butter

1 teaspoon oil

1 large garlic clove - peeled & finely chop; ped

1 teaspoon finely chopped fresh ginger

1/4 cup fresh bread crumbs

1 tablespoon fresh, snipped chives

1/4 cup freshly grated parmesan

*If you use the larger sea scallops, halve or quarter them.

Rinse scallops under running cold water. Drain and toss with lemon juice.

In medium heavy skillet, heat butter and oil until sizzling. Add

scallops,garlic and ginger; cook briefly for 1 to 2 minutes, turning

scallops over once with tongs. Have ready and buttered 4 individual

coquille dishes or amedium gratin dish. Place scallops, along with

butter-ginger juices into dish; spread evenly. Sprinkle with bread

crumbs, chives and, lastly, the Parmesan.

Place dish 5" below broiler element and

broil just to melt cheese and lightly toast crumbs, 3 to 5 minutes.

Serve at once.

From _Nancy Enright's Canadian Herb

Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg.

54. ISBN 0-88862-788-2. Electronic format by Cathy Harned.

Seafood Appetizer

6 oz sole fillet

12 large sea scallops

8 whole jumbo shrimp

1/2 cup white wine

2 tablespoon seasoned bread crumbs

2 tablespoon fresh parsley -- chopped

2 tablespoon butter

Cut sole into four slices and place a slice in each of four buttered

scallop shells. Arrange shrimp and scallops around sole, pour wine over

fish. Sprinkle top with bread crumbs and chopped parsley, and dot with

butter. Bake 400 degrees for 15 minutes or until fish is flaky.

Recipe By : Elizabeth Powell

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500

Seafood Pita

1/2 lb scallops or shrimp

1/4 cup olive oil

1 medium onion

1 garlic cloves (more or less to tast; e)

3/4 cup mushrooms

1 1/2 cup vegetable (such as eggplant or zucc; hini)

1 salt, pepper and spices (to taste)

1 1/2 cup couscous, cooked

1 pita bread

Cut up the vegetables into small (about 1/2 inch) cubes. Slice the

mushrooms.

If using shrimp, peel and de-vein the shrimp and cut into small cubes.

In a small amount of olive oil, saute the onion and the optional garlic

until the onion is soft but not quite transparent.

Heat the remaining olive oil in a skillet and add the vegetable and

mushrooms. Saute until the vegetables are almost soft. Taste and add salt,

pepper and whatever spices strike your fancy (oregano, basil and red

pepperare good). Add the scallops or shrimp and cook until just done, about

a minute or two. Scallops will turn opaque and shrimp will turn pink.

Do NOT overcook.

There should be an excess of oil and fluid. If not, add more oil

and briefly heat. Transfer the mixture to a bowl. Add the couscous and

mix thoroughly. Chill several hours or overnight.

Stuff into the pita bread (maybe with some tomato) and serve.

NOTES:

* Pita-Seafood Salad Sandwiches -- This recipe is more of a

formula than arecipe. It is excellent for a cool dinner in the summer (any

time after February in Texas!) Yield: Serves 2-4.

* You could substitute almost any vegetable and crab or a

firm fish. To use this for a picnic, don't stuff the pita bread until you

are about to serve it. Err on the side of too much oil, since the

couscous absorbs the oil (and a recent study says that olive oil may be

good for you).

: Difficulty: easy to moderate.

: Time: 30 minutes preparation, overnight

chilling. : Precision: no need to measure.

: Anita Cochran

: Astronomy Dept., The Univ. of Texas,

Austin, TX : {noao, ut-sally, ut-ngp}!utastro!anita

: arpa: anita@astro.UTEXAS.EDU

: Copyright (C) 1986 USENET Community

Trust

Sen Ellender Oyster Jambalaya

1 ellender's basic sauce

4 oz tomato sauce

3 pint oysters

3 cup rice, raw

1 handful mixd onion top

Add tomato sauce to Basic Sauce and cook thoroughly. Add oysters and

cook for about 10 minutes after boiling starts. Add rice, chopped

onion tops and parsley. Add water to make 2 cups liquid in pot for

each cup rice. Stir and mix thoroughly until mixture comes to boil.

Cover tightly and reduce heat to simmer. Cook for 25 minutes without

removing the lid. Test rice to be sure it is done at the end of the

cooking period.

Shanghai Fish Soup

4 dry shiitake mushrooms

1/2 to 3/4 lb. catfish fillets

1 tablespoon salad oil

1 tablespoon julienned peeled fresh ginger

2 tablespoon red-in-snow (optional)

4 cup low-salt chicken broth

8 oz firm tofu, drained and cut into 1/2; inch cubes

2 tablespoon soy sauce

1 tablespoon dry sherry

1 teaspoon sugar

1 large green onion, cut diagonally into 1; inch pieces

1/2 teaspoon sesame oil

Soak mushrooms in warm water until caps are tender, 15 to 30 minutes.

Drain and squeeze gently to remove some of the water. Cut off and

discard stems; thinly slice caps. Set aside.

Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set

aside.

Place a wok or 3 to 4 quart saucepan over high heat. When hot, add

oil and swirl to coat cooking surface. Add ginger and stir until

fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir

until fish turns opaque on outside, about 1 minute. Stir in broth,

tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring

occasionally. Pour into a tureen and sprinkle with green onions and

sesame oil. Makes 4 to 6 servings.

Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g

Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2

Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.

Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted

for catfish.

Shark Amandine

1/2 cup slivered almonds

2 tablespoon butter

2 tablespoon chopped parsley

6 tablespoon melted butter

1 tablespoon grated lemon rind

2 tablespoon freshly squeezed lemon juice

4 shark fillets

4 tablespoon sherry

1 freshly ground pepper

1/2 lb bacon; fried and crumbled

4 green onions; chopped

1 lemon wedges

Lightly brown the almonds in the butter and set aside.

parsley, butter, lemon rind, and juice. Rub both sides of the

fillets with the sherry and place on a broiler pan. Sprinkle with

pepper. Spoon some of the butter mixture over each fillet. Broil for

5 to 10 minutes, depending on the thickness of the fillets. Turn

over, spoon on more butter sauce and continue broiling until done. Do

not overcook or the fish will be dry. Remove to a serving platter.

Sprinke with the almonds, bacon, and green onions. Garnish with lemon

wedges. COMMENTS: Swordfish or mahi-mahi may be substituted if shark

is unavailable.

Shark Hors D'oeuvres

1/4 cup lemon or lime juice

2 each cloves garlic,crushed

1 cup flour,all-purpose,seasoned

1 pepper to taste

1 cup bread crumbs

1 creole mustard/tartar sauce

1/4 cup dry white wine

2 lb shark meat,2 chunks

1 salt to taste

2 each eggs,beaten

1 vegetable oil

1. Mix lemon juice, wine and garlic; add shark and marinate in

refrigerator for 1 hour or longer.#

2. Dip each fish chunk in seasoned flour, sprinkle with salt and

pepper, then coat with beaten eggs and bread crumbs.#

3. Heat oil; deep-fry fish until golden brown.#

4. Drain on paper towels, then serve with Creole mustard or tartar

sauce.#

Shark Marsellaise

2 lb shark fillets

3 tablespoon oil

1 onion; minced

1 tablespoon chopped parsley

1 garlic clove; minced

1/2 cup dry white wine

3 tomato, firm; diced

1 salt & pepper

Pour oil in oven proof dish, place over medium flame. Add onion,

parsley, garlic, tomatoes, salt and pepper. Place fillets over top of

vegetables. Cover and bring to boil. Lower flame. Simmer for 15

minutes. Add wine and bring to boil. Transfer dish to 350 degree

preheated oven. Bake 10 minutes or until fish flakes easily with

fork. Remove fish. Strain sauce through sieve and heat to boiling.

Pour sauce over fillets.

Shark Teriyaki Sorta

1 lb shark steak

1 tablespoon teriyaki sauce

1 teaspoon honey

1 tablespoon lemon juice

3 tablespoon margarine; melted

1 garlic clove; minced

1 tablespoon sesame seeds

Place fish in one of those hinged wore grills sprayed with Pam, etc.

Combine remaining ingredients and baste fish. Cook 4 to 6 inches from

moderately hot coals for 4 to 5 minutes. Baste with sauce and turn.

Cook for another 4 to 5 minutes or until fish flakes easily,

Shark's Fin With Bamboo Fungus

635.00 gm dried shark's fin *

12.00 bamboo fungi (all similar size, abo; ut 4 gms each)

12.00 small crab claws

1.00 cup stock

12.00 coriander sprigs (for garnish)

12.00 asparagus (all similar size, about; 1.5 g each)

150.00 gm bean sprouts

1 cooking oil

1 salt

0.25 teaspoon ginger juice

------------------------SHRIMP

Shellfish Crepes

----FILLING----

2 tablespoon butter

3 tablespoon shallots or scallions minced

1 green part included

1 1/2 cup diced or shredded, cooked or

1 canned shellfish meat shrimp

1 or crabmeat are good

1/4 cup dry white vermouth

1 salt and pepper

----SAUCE----

1/3 cup dry white vermouth

2 tablespoon cornstarch mixed w/2tb milk

1 1/2 cup heavy cream or half n half

1/4 teaspoon salt

1/2 cup swiss cheese, grated

1 dash of nutmeg - optional

----ASSEMBLY----

12 crepes 6 to 7in in diameter

1/4 cup swiss cheese grated

2 tablespoon butter

1 creamed shellfish filling

1 wine and cheese sauce

To make the Filling: Heat butter to bubbling, stir in the shallots or

scallions, then the shellfish. Toss and stir for one minute. Season

with salt and pepper; add vermouth and boil rapidly until liquid has

almost evaporated. Set aside.

To make the Sauce: Heat vermouth and boil rapidly until reduced to a

tablespoon. Remove from heat and stir in cornstarch mixture, cream and

seasonings. Put back on heat and simmer for about 2 minutes stirring

constatntly. Blend in the cheese and stir to blend about a minute

more.

To Assemble: Blend about half the sauce with the shellfish filling.

Place a big spoonful on the lower third of each crepe and roll up

(you can tuck and roll like you would for blintzes) Arrange crepe

close together in a lightly buttered baking dish. Spoon the rest of

the sauce over the crepes and sprinkle with cheese. Dot with butter;

may be refrigerated until ready to bake. Fifteen to twenty minutes

before serving bake in upper third of a preheated 425F oven until

bubbling hot and cheese has browned lightly.

NOTES: I have also added mushrooms to the filling but watch the water

content, you may have to pour off some of the liquid before adding

cheese sauce.

I also add a dash or two of nutmeg to the cream sauce and use

slightly more cheese than called for. You could also use Gruyere

cheese.

For individual servings bake them two to a serving in individual

gratin dishes. This dish does not reheat well, unless of course it is

just for you then there's no problem:)

Shellfish Shell Marinara

3 tablespoon extra-virgin olive oil

2 large garlic sloces, peeled and bruised

2 can plum tomatoes, drained and coarsely; chopped (28 oz)

1/4 cup dry red wine

1/4 cup coarsely chopped parsley

1/4 cup fresh basil leaves, torn in half

1 teaspoon dried oregano

1 salt to taste

1 freshly ground black pepper to tast; e

1 pinch sugar

12 oz medium-sized shell pasta

20 littleneck clams

1/2 lb large shrimp, peeled and deveined

For company or a special family meal, there is nothing quite like

littleneck clams and shrimp quickly cooked up in a robust marinara

sauce. (No cheese is necessary with this sauce; flavoring the oil

with garlic is the secret to its great taste.) The clams will take

longer to open than the shrimp will take to cook, so add the shrimp

at the last moment. Be sure to discard any clams that don't open -

this could mean they are not safe to eat.

1. Place oil in a large, heavy pot over medium-low heat. Add the

garlic and cook for about 3-4 minutes, or until it colors slightly

but does not burn. Remove garlic from heat and carefully stir in the

tomatoes.

2. Return the pot to medium heat. Add the wine, parsley, basil,

oregano, salt, pepper and sugar. Cook sauce slowly, stirring

occasionally, for 30 minutes.

3. Slightly before serving, cook pasta in boiling, salted water for

10-12 minutes or until AL DENTE (just tender).

4. While pasta is cooking, add the clams to the sauce; cover and cook

for 8 minutes or until the clams just begin to open, shaking the pot

once or twice. Add shrimp and cook 5 minutes longer.

5. Divide the cooked pasta among six shallow bowls. Spoon the hot

sauce over the top, distributing the clams and shrimp evenly, and

serve immediately.

Shellfish Skewers With Equatorial Glazing And

2 tablespoon peanut oil

2 jalapeño chilies, minced

2 teaspoon minced peeled fresh ginger

1 garlic clove, minced

3/4 cup dry white wine

1/3 cup soy sauce

1/3 cup (packed) dark brown sugar

2 teaspoon cornstarch

1 tablespoon fresh lime juice

1/4 cup shopped fresh cilantro

24 large uncooked shrimp, peeled, deveined

24 large sea scallops

6 metal skewers

Heat oil in small saucepan over very low heat until warm. Stir in

chilies, ginger and garlic. Cover and cook 6 minutes, stirring

occasionally (do not brown). Mix wine, soy sauce, sugar and

cornstarch dissolves. Add to chili mixture; increase heat to

medium-high and whisk until mixture comes to boil and thickens

slightly. Remove sauce from heat. Transfer to bowl and cool to room

temperature. Stir in lime juice. (Can be made 4 hours ahead. Let

stand at room temperature.)

Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small

bowl. Add cilantro to remaining sauce; reserve. Alternate 4 shrimp

and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce.

Grill just until cooked through, about 3 minutes per side. Transfer

to plates. Serve with reserved sauce.

Bon Appétit July 1995

Shrimp & Scallops In Wine Sauce

3 lb medium shrimp; cleaned

3 lb bay scallops

4 tablespoon butter

1/2 cup cornstarch

4 to 6 cups milk - depending upon des; ired consistency

1 1/2 cup white wine

6 cup white rice; cooked

Cook shrimp and scallops until done; set aside; slowly melt butter in

a saucepan adding cornstarch, then milk, stirring constantly; add

wine, shrimp and scallops serve over rice. Yield 12 servings.

Shrimp Crab Rolls

3/4 cup chopped raw shrimp

3/4 cup crabmeat, cooked

1 egg

2 slice dry bread

1 dash cayenne pepper or to taste

1/4 cup celery, chopped

1/4 cup onion, chopped

1/4 cup bell pepper, chopped

1 teaspoon worcestershire sauce

1 salt & pepper to taste

Mix all ingredients together. Pick up small handful and squeeze

into 2 1/2" roll. Mix about 1 cup corn meal with 1/2 cup pancake

mix. Coat shrimp patty in corn meal and fry in deep fat.

Shrimp In Clam Sauce

2 tablespoon olive oil

1 lb large or jumbo shrimp --

1 peele & deveined

1 can white calam sauce

1/4 teaspoon oregano

1 tablespoon lemon juice

3 tablespoon italian style bread crumbs

1 hot cooked rice or linguine

In a large skillet, heat olive oil until hot. Add shrimp. Saute just

until shrimp turns opaque. Do not overcook. Add clam sauce, oregano

and lemon juice. Sprinkle with bread crumbs. Cook, basting shrimp

with sauce until slightly thickened, 1 minute. Serve over hot rice or

linquine

Shrimp Or Crabmeat Canapes

1/2 cup cooked shrimp or crabmeat

1 pkg cream cheese,softened(3 oz)

1/2 teaspoon worcestershire sauce

1 1/2 tablespoon chili sauce

1 hot pepper sauce to taste

1. Mince or grind shrimp or crabmeat; combine with remaining

ingredients (thin, if necessary, with a little cream).

2. Spread on crackers or rounds of tossed bread.

Shrimp Or Scallops Provencal

1 lb large shrimp or scallops

1/2 lactantia provencal garlic b

1 red pepper, sweet, deribbed

2 green onions, green only jul

1 teaspoon lemon juice

Peel and devein shrimp. Rinse and pat dry with paper towl. Melt

garlic in large fry pan. Add shrimp and red pepper strips: and

stir-fry over medium heat about 5 minutes or until shrimp is cooked.

Stir in green onion and lemon juice. Serve with steamed rice.

Scallops can be substitued for shrimp.

Shrimp-And-Crab Gumbo

2 lb shrimp

8 oz turkey sausage -- casing

1 removed

2 medium onions -- minced

2 medium green bell peppers -- diced

1 lb okra -- cut into quarters

2 whole jalapeno peppers --

1 minced

1/4 teaspoon gumbo file

1 1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 teaspoon fresh thyme -- finely

1 chopped

3/4 cup dark roux

6 cup shrimp stock

3/4 cup canned peeled tomatoes --

1 chopped

6 whole blue crabs

1 lb jumbo lump crabmeat

3 tablespoon parsley -- flat leaf

Shell and devein shrimp, leaving tail sections intact; reserve shells

for stock. Break sausage into 1/2-inch pieces; in a skillet, cook

over medium heat until all the heat has been rendered, about 8

minutes. Mix in onions, green peppers, okra, jalapeno and file. Cook

until onions have softened, about 10 minutes. Add salt, pepper and

thyme. Reduce heat to low, cook 5 minutes more. Set aside. In a

stockpot, melt the Dark Roux over medium heat; heat shrimp stock in a

medium saucepan over high heat. Gradually pour hot stock over roux,

whisking to combine well. Cook over medium-high heat until mixture

thickens, 6 to 8 minutes. Reduce heat to low and add reserved

sausage-and-vegetable mixture and tomatoes. Stir gumbo well and let

cool for 1 hour. If using whole crabs, cut them in half lengthwise

and add to gumbo. Cook 2 to 3 minutes. Add shrimp and cook 3 to 4

minutes or until opaque. Add crabmeat and parsley and cook 2 to4

minutes. Season to taste. Serve hot over Dirty Rice.

Silverfish Fritters

2 eggs

2 tablespoon milk

2 tablespoon flour

1 salt and pepper to taste

2 tablespoon parsley, finely chopped

500 gm silverfish

Beat 2 eggs well, then add 2 tablespoons milk, 2 tablespoons flour,

salt and pepper to taste and 2 tablespoons finely chopped parsley. Mix

thoroughly. Add 500 g silver fish and stir to coat well.

Heat oil for shallow frying in a frying pan and ladle spoon- fuls of

the silverfish mixture into the hot oil. When golden brown

underneath, turn and cook the other side of the fritters. Drain on

crumpled kitchen paper and serve with lemon.

Smoked Salmon Rolls With Fresh Salmon Caviar

1 lb cold smoked salmon

3 1/2 sheets of leaf gelatin

1/3 cup fish stock

2 tablespoon unsalted butter

1/4 teaspoon worcestershire sauce

1 1/4 cup whipping cream

1 salt to taste

1 freshly ground black pepper

1 salmon roe

1 fresh dill

Chill all equipment including bowl and blade of the food processor.

Slice half the salmon into 3" x 6" rectangles. Place each on a piece

of plastic wrap; refrigerate. Chop remaining salmon coarsely; set

aside.

Soften leaf gelatin in a bowl of cold water until pliable, about 5

minutes. Warm fish stock in a small saucepan. Drain and squeeze

excess moisture from leaf gelatin; add to the fish stock, stirring to

dissolve completely. Refrigerate until cool, but not set.

Puree salmon chunks and butter in food processor until smooth. Add

fish stock, Tabasco and Worcestershire sauces. Process until blended.

Transfer to a large stainless steel bowl. In a separate chilled bowl,

whip cream until it forms soft peaks. Fold into salmon mixture in

halves. Season to taste with salt and pepper.

Spoon about 1" layer of salmon mousse into the centre of each salmon

rectangle. Roll the slice of salmon around the mousse with the help

of the plastic wrap, until each edge meets. Twist ends of wrap

tightly; chill rolls at least 1 1/2 hours before serving.

To serve, unwrap rolls and place on a chilled plate. Garnish with a

small spoonful of salmon roe and a sprig of dill.

Speedy Crabmeat Imperial

2 tablespoon butter

1/4 cup chopped onion

1/4 cup chopped green pepper

1 each 2oz. jar pimento

3 tablespoon all-pur flour

2 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon white pepper

1 each dash of tabasco

1 cup milk

3 tablespoon chablis

1 lb fresh lump crabmeat

Combine first three ingredients in a 1 1/2 qt.

casserole. Microwave on high, uncovered, 2 minutes.

Stir in pimiento and next 5 ingredients, stirring

until smooth. Gradually add milk and Chablis,

stirring well. Microwave at High, uncovered, 3-4

minutes or until bubbly, stirring after 2 minutes.

Stir in crabmeat. Spoon mixture evenly into 6 baking

shells. Arrange shells on a 12-inch glass pizza plate.

Cover with waxed paper, and microwave on high 3-4

minutes or until thoroughly heated. Garnish, if

desired with pimiento strips.

Steamed Fish With Ginger And Onions

1 1/2 lb whole red snapper, cleaned

2 tablespoon slivered fresh ginger

6 each green onions, sliced

1/4 cup sherry, mirin or water

----SAUCE----

2 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon vegetable oil

Rinse fish and pierce in several placed with a skewer

or sharp knife. Place in a shallow microwaveable dish

(if using 2 fish, arrange about 1 inch apart with

thicker sides towards outer edges of dish). Put half

the ginger and green onions inside fish. Pour sherry

over and cover with vented plastic wrap. Combine

sauce ingredients in small microwaveable dish or

measure. Set aside. Microwave fish at high for 6 to

8 minutes per lb or until fish flakes easily with a

fork and is tender. Rotate dish if necessary during

cooking.

Steamed Salmon With Black Bean Sauce

2 each salmon, fillets, skin - removed (ab; out 4 oz - eac

1 each pepper, red bell

1 each pepper, green bell

2 tablespoon bamboo shoots, shredded

2 teaspoon black beans, fermented

12 each ginger, slivered, - match-stick-thi; n

4 teaspoon scallion, white only, - shredded

2 tablespoon soy sauce

1 tablespoon chicken stock **

1 pinch pepper, white, ground

1 dash oil, vegetable

1 dash oil, sesame

** See recipe for Chicken Stock.

If fillets are thicker than 1/2 to 5/8 inch, carefully cut in

half horizontally (as you would an English muffin). Trim each into a

neat 4-inch square.

Cut off tops and bottoms of peppers to leave a band about 2

inches wide; remove seeds and ribs. Cut two 4-inch long rectangular

pieces from each. Cut into 1/8-inch julienne, leaving pieces grouped

in a neat rectangle. Place salmon on an oiled steamer tray or plate.

Use a cleaver or knife blade to transfer pepper rectangles to fish,

completely covering each fillet.

Scatter bamboo shoots over the fish, then sprinkle with black

beans, ginger and scallions. In small bowl, stir together soy sauce,

chicken stock, white pepper, vegetable oil and sesame oil. Pour

mixture over.

Steam in covered steamer (making sure that water boils steadily

but does not boil away) until just cooked through and opaque, 5 to 8

minutes (timing varies according to thickness of fish). Carefully

transfer to serving plate, spoon sauce around and serve immediately.

Swiss Salmon Omelet

1/2 cup smoked salmon; flaked

3 eggs

2 tablespoon milk

1/8 teaspoon pepper

1 tablespoon butter or margarine

1/4 cup swiss cheese; shredded

In small bowl, blend eggs, milk and pepper. In 10-inch skillet, melt

margarine over medium heat. Pour eggs into skillet. Cook until eggs are

set, about 5 minutes. Sprinkle fish and cheese over one half of the

omelet. With spatula, carefully fold other half over filling. Cook until

cheese melts, 1-2 minutes.

Serves 2.

(From a recipe in Cleaning & Cooking Fish by Sylvia Bashline)

Teno Salmon

3/4 lb salmon, per person

1 water, butter, salt

Cross cut 1-inch slices from the salmon. I prefer slices about the size

ofmy palm but also smaller ones will do. Use toothpicks to bind them into

round cutlets.

Pour about 1/4 inch water into a frying pan and bring it to a boil. Add

cutlets and simmer until the water has evaporated. Turn cutlets once

during cooking.

Add butter, fry lightly on both sides. Add salt to taste and remove

toothpicks.

Serve with boiled or mashed potatoes and sliced lemon. (Lemon is not

traditional, but...)

NOTES:

* Traditional salmon dish from Lappland -- This is the traditional way

to prepare salmon on the river Teno (the northern border river between

Norway and Finland).

: Difficulty: very easy.

: Time: 5 minutes to prepare, 20 minutes to cook.

: Precision: don't let water cover the cutlets.

: Simo Salanne

: Dava Information Systems, Helsinki, Finland

: seismo!mcvax!penet!davasun!sos

Tomato-Seafood Stew

1/2 lb shrimp, shelled

1 cup onion, chopped

2 garlic cloves, minced

1 tablespoon oil, cooking

16 oz tomatoes, cut up, can

8 oz tomatoe sauce, sodium reduce

1 potato, peeled, chopped

1 celery, stalk, chopped

1 green pepper, medium, choppe

1 carrot, medium, shredded

1 teaspoon thyme, dried, crushed

1/4 teaspoon pepper

4 hot sauce, bottled, (dashes)

20 oz whole baby clams,drained,can

2 tablespoon parsley, snipped

* fresh or frozen shrimp

Trout Baked In Wine (Irish)

1 rainbow trout (about 2.5 lb)

2 cup white wine

1 pinch each of herbs*

*Whichever ones you like -- parsley, thyme, herbes de provence....&

Garlic. #

.

Scale and gut the trout if not cleaned already. You can filet it, or not:

it hardly matters. Cut the trout in half the long way and lay in a

baking dish. Barely cover with white wine. Add herbs, if you like them,

or garlic. Bake at 350 F for half an hour.

Trout Marguery

3 lb tenderloin of trout

3 tablespoon olive oil

1 salt to taste

1 pepper to taste

1 watercress of parsley

----MARGUERY SAUCE----

2 eggs yolks

1 cup butter,melted

1/2 juice of lemon

1 teaspoon flour

1 tablespoon water

1 paprika

20 shrimp,cooked,chopped

1/2 lb crabmeat,cooked

1/2 cup mushrooms,sliced

1/4 cup oyster liquor

1. Place fish in buttered baking dish; rub with olive oil and season

with salt and pepper.

2. Bake in preheated 375'F. oven 30 minutes.

3. While trout bakes, prepare sauce.

4. Place baked fish on heated platted; pour sauce over fish and

garnish with watercress.

*** MARGUERY SAUCE ***

1. Over hot (not boiling) water in double boiler, beat egg yolks with

whisk until fluffy.

2. Very slowly pour melted butter into yolks, whisking until thick.

3. Add lemon juice, flour, water, paprika, shrimp, crabmeat,

mushrooms and oyster liquor; heat. Season to taste.

Trout With Horseradish Sauce

2 4-6 oz. trout fillets

1 dry vermouth; or white wine

1 tablespoon dill; minced

1/2 cup sour cream

2 small cucumbers; sliced

1 white horseradish; drained

Bring enough vermouth or wine to rolling boil. Add trout to the raised

rack and continue at a rolling boil allowing trout to steam for 9 to 10

minutes. Remove from rack and cool.

Combine sour cream, horseradish and dill weed for dressing. Trout may be

served cool or cold with sour cream dressing. Garnish with cucumbers

slices, if desired.

Serves 2.

Trout With Roasted Pecans A La Commander's Palace

2 eggs,lightly beaten

1 cup milk

2 teaspoon creole seafood seasoning

1 cup flour,all-purpose

6 trout fillets(6oz ea)

1/2 cup butter,clarified

1/4 cup vegetable oil

1/4 cup margarine

1 lemon wedges

----PECAN BUTTER----

1 cup pecans,shelled

1/4 cup butter,unsalted

1/2 juice of lemon

1 teaspoon worcestershire sauce

----CREOLE MEUNIERE SAUCE----

2 tablespoon vegetable oil

2 tablespoon flour,all-purpose

1 1/2 cup fish stock

1 salt to taste

1 black pepper to taste

1/2 cup butter,unsalted

2 tablespoon worcestershire sauce

1 juice of lemon

1/4 cup parsley,chopped

1. Prepare Pacan Butter and Creole Meuniere Sauce; set aside.

2. Combine eggs and milk, beating until well blended.

3. Combine seafood seasoning and flour on waxed paper or in pie plate;

dredge fillets in seasoned flour, coating well on both sides.

4. Dip fillets in egg-milk mixture, then again in seasoned flour.

5. Melt clarified butter in large skillet over medium-high heat.

6. Place fillets carefully in skillet; saute quickly, turning only

once, until crisp and golden brown on both sides, about 3 minutes per

side.

7. Arrange fillets on warm serving platter or plates.

8. Top each fillet with heaping teaspoon Pecan Butter, coating entire

fillet; sprinkle with heaping tablespoon reserved chopped roasted

pecans.

*** PECAN BUTTER ***

1. Spread pecans on cookie sheet and roast in preheated 350'F. oven 10

minutes.

2. Coarsely chop half the roasted pecans and reserve for garnish.

3. Put remaining pecans in blender or food processor container.

4. Add butter, lemon juice and Worcestershire sauce; blend until very

smooth.

*** CREOLE MEUNIERE SAUCE ***

1. Heat oil in heavy skillet; remove from heat and add flour.

2. Return to heat and cook, stirring, until roux is medium brown in

color.

3. Slowly whisk in stock; bring to a boil, stirring constantly, and

simmer 45 minutes.

4. Add salt and pepper.

5. Reansfer sauce (there should be about 1 cup) to 2-quart saucepan;

bring to a quick boil.

6. Whisk in softened butter and Worcestershire sauce; continue to

whisk until butter is absorbed.

7. Add lemon juice and parsley; whisk again briefly and remove from

heat.

8. This sauce should be used within 45 minutes from time ir is

completed.

NOTE: Recipe is time-consuming but results are well worth the effort.

Tuna And Avocado Salad

2 each large hard-boiled eggs

2 teaspoon louisiana hot sauce

1 cup avocado, mashed

1/2 cup onion, chopped

1 each 6 1/2 oz can tuna (in water)

2 tablespoon mayonnaise (maybe 3 tbs)

2 tablespoon dill relish

1 fresh lemon juice

1 salt to taste

Peel eggs and mash real well with a regular dinner fork (more

or less mince them). Peel avocado and squeeze 1/2 lemon on

it to keep from discoloring. Then mash real well with fork.

Mix these two ingredients real well. Drain water from tuna

and mix with onions, eggs, avocado, dill pickles or relish,

salt, Louisiana hot sauce, and mayonnaise. Serve over

lettuce.

Tuna Shrimp Delight

10 3/4 oz can cream of mushroom soup

8 oz frozen shrimp

8 oz can pitted black olives, drained an; d sliced in hal

9 1/4 oz can chunk tuna, drained

1/4 cup cooking sherry

2 slice white bread, conventionally toasted

10 1/2 oz frozen asparagus spears, defrosted

1. Place first 4 ingredients in a shallow, 1 1/2-quart, heat- resistant,

non-metallic casserole. Pour sherry over ingredients and mix gently.

2. Arrange asparagus spears over mixture and heat in Microwave Oven 8

minutes

or until mixture bubbles.

3. Cut conventionally toasted bread into 9 squares per slice. Arrange

toastsquares on top of casserole filling during last 30 seconds of cooking

time.

Tuna-Casserole Supreme

1/2 cup onion; chopped

1/2 cup green pepper; finely chopped

1 cup celery; chopped

8 tablespoon butter

1 can cheddar cheese soup

1/2 cup milk

8 oz mushrooms; sliced and drained

1 teaspoon salt

1 cup green olives; stuffed

6 1/2 oz tuna; drained and flaked

1 cup corn flakes; crushed

1/2 cup almonds; slivered

Preheat oven to 400 degrees F. In a large saucepan,

saute onion, pepper and celery in 4 T butter. Stir in

soup and milk, and cook over low heat 10 to 12

minutes. Add mushrooms, salt, pimiento stuffed

olives, and tuna. Pour into a 2-quart casserole. Melt

4 T butter; stir in corn flakes and almonds. Spread

on top of casserole. Bake, uncovered, 25 minutes

Ukrainian Meat & Fish Stew

1/2 lb ground beef

1/2 lb ground lamb

1/2 lb herring, fresh, cubed,

1 skinned & boned

1/2 cup plain yogurt

4 tablespoon butter

4 each eggs, seperated

1 each garlic clove minced

1 each onion lg. chopped

4 each potatos peeled & boiled

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoon goat cheese crumbled

3 tablespoon bread crumbs

4 tablespoon carrots shredded

Put 1 qt of milk into a bowl and soak the herring in it 8-12 hours.

Pat dry being sure to remove any and all bones. Fry the onions &

garlic in 2 T of butter until golden. Pan fry the ground meats and

place into a food processor. Add the onion, garlic herring, &

potatos. Chop until a smooth mixture is achieved. Stir in the yogurt

and the egg yolks. Add the spices. Preheat the oven to 400 degrees F.

& butter a large baking dish. Add the shredded carrots at this point.

Beat the egg whites until the are fairly stiff but not dry and then

add to the mixture. Turn the mixture into the buttered baking dish.

Sprinkle with the bread crumbs and goat cheese, dot with

remaining butter, & then bake for 45 minutes. Serve hot. Origin:

Larissa Shelkevskaya, Kiev, Ukraine, circa 1995

Vongole Ripiene (Baked Stuffed Littleneck Clams)

16 clams; littleneck

1 or mussels

1/2 cup bread crumbs

1/2 teaspoon dried oregano

1 tablespoon italian parsley; minced

2 tablespoon parmesan cheese; freshly gra

1 or pecorino

3 tablespoon olive oil; good quality

4 tablespoon dry white wine; or vermouth

1 salt and pepper; freshly gro

1 or hot pepper flakes; to tas

Recipe by: Christmas Memories with Recipes (Edward Giobbi) Inspect the

clams and discard any clam that is not completely closed or doe not close

when dropped into cold water. Open the clams, loosen each one fr its

shell, and reserve its liquid. Discard the top shells. Place clams on

thehalf shell on a baking sheet. Combine the breadcrumbs, oregano, parsley

cheese, olive oil, 2 tablespoons of the wine, and salt and pepper to

taste,and sprinkle a generous amount of the stuffing over the top of each

clam. Sremaining 2 tablespoons of wine into the bottom of the baking sheet.

Preheathe broiler for about 5 minutes. Then broil the clams under high

heat untithe breadcrumbs begin to brown. Pour the liquid in the baking

sheet over tclams and serve immediately.

"Grilled" Glazed Tuna Steaks

1/3 cup dry sherry

1 tablespoon minced gingerroot

1 tablespoon low sodium soy sauce

1 teaspoon honey

1 centiliter garlic minced

1 lb tuna steaks cut into 4

1 pieces

Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass

Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool

Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade

Overtuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving

Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange

Tuna On Hot Browning Skillet With Thickest Portions To Theoutside.

Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With

Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min.

Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)

Cape Cod Clam & Corn Fritters

2 eggs, well beaten

1/4 cup clam liquid

1/4 cup milk

1 tablespoon oil

1 1/2 cup flour

1 teaspoon baking powder salt to taste

1 cup well-drained kernel corn

1/2 cup well-drained minced clams

Beat eggs; add milk, clam liquid, oil and beat until well blended.

Stir in flour, baking powder and salt to taste. Beat until well

blended. Add corn and clams. Drop by well-rounded tablespoons into

hot oil. Cook until browned on both sides. Drain on paper towels.

Al's Seafood Bisque

2 cup dry white wine

1 bay leaf

1 onion, roughly chopped

1 centiliter garlic

2 ribs celery

1 lobster (1- 1 1/2 lb)

12 medium shrimp in the shell

24 mussels, well scrubbed

12 sea scallops

4 cup heavy whipping cream

1 cup milk

1 teaspoon dried thyme

1 tablespoon minced fresh parsley

1/4 teaspoon dried rosemary

1 cup fresh spinach, chopped

1/2 cup grated carrot

1 salt & pepper to taste

1/2 teaspoon fresh lemon juice

1. Combine the white wine, bay leaf, onion, garlic, and celery in a large

stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot

and steam for 10 minutes. Remove the lobster.

2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the

shrimp with tongs.

3. Add the mussels, cover the pot and steam until they open, about 5

minutes. Remove the mussels with tongs, extract the meat, and discard the

shells. Discard any that do not open.

4. Add 2 cups water to the liquid in the pot, bring to a boil, and then

addthe scallops. Cover the pot and steam for 3 minutes. Remove the scallops

with tongs.

5. Extract the lobster meat, reserving the shells. Peel and devein the

shrimp, reserving the shells. Chop the meats into bite-sized portions;

cover and set aside.

6. Return the seafood shells to the pot of broth and add 2 cups water.

Bring to a boil, and then reduce the heat and simmer for 30 minutes.

Strainthe broth and return to the pan.

7. Bring the broth to a simmer over low heat. Add the cream, milk,

thyme, parsley and rosemary and simmer until the mixture thickens

slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and

simmer for 2 minutes. Stir in the spinach and carrots and simmer another

2 minutes just to wilt the spinach. Season with salt and pepper, and stir

in the lemon juice. Serve hot.

Serves 6.

Baby Shark Fry

1 each baby shark, 2 to 2-1/2 lbs

1/4 cup tomato, chopped fine

1/4 cup onion, minced

1 teaspoon corn oil

3 tablespoon corn oil

2 tablespoon flour

1 each egg, beaten

Fillet the shark, remove the rather leathery skin, and divide the

fish into 4 pieces, or buy shark steaks, ready to cook. Fry the

tomato and onion in 1 tsp oil for 3 minutes to prepare a simple

sauce. In another skillet, heat 3 Tbs oil over moderate heat. Dip the

shark pieces into the flour and then coat them with beaten egg. Brown

in the oil for 3 minutes on each side. Drain breifly on a paper

towel. Serve warm, pouring the sauce over the pieces.

Baked Clams Casino

2 cup fine soft breadcrumbs

2 teaspoon paprika

2 tablespoon olive oil

1 clove garlic, very finely

1 chopped

3 dozen littleneck clams, on

1 the half shell

9 slice raw bacon

1 lemon, cut into wedges

Heat oven to 350 degrees. Toss together bread crumbs, paprika, olive

oil and garlic. Place clams in a flat baking dish. Mount some of the

bread crumb mixture on each clam. Cut bacon slices into quarters and

place a piece on each clam. Bake 25 minutes, or until bacon is

crisp. If desired, the clams may be served on a bed of heated rock

salt. Serve with lemon wedges.

Baked Stuffed Fish

1 white fish; enough for 4-6 servings

2 cup soft bread cubes; about 1/2 cubes

1 small onion; chopped fine

1 green pepper; blanched and chopped

8 oz imitation crabmeat

1/4 cup lemon juice

1/2 cup hellmans mayo

1 salt & pepper to taste

Mix all these ingredients together and roll up in fish fillets,

securing them with toothpicks. Divide it among four or five

good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes

pour newburg sauce over fish.

It's good with flounder, but any white fish will do. I've used large

cod and catfish fillets and butterflied them. Just enough so you can

roll it up over the stuffing.

Baked Stuffed Fish 2

2 tablespoon butter or margarine

1 medium onion, finely chopped

3/4 cup finely chopped green pepper

3 oz can sliced mushrooms,

1 broiled-in-butter, undrained

1 cup herb seasoned dressing

6 oz pk frozen king crabmeat, defrosted

3/4 cup chicken broth or clam juice

4 (8-ounce) whole trout

1. Lightly grease a shallow, heat-resistant, non-metallic baking dish

and set aside. 2. In a medium-sized heat-resistant, non-metallic bowl

heat butter in Microwave Oven 30 seconds or until melted. Add chopped

onion and green pepper. Heat, uncovered, in Microwave Oven 3 minutes

or until onion and pepper are tender. 3. Add mushrooms, seasoned

dressing and crabmeat. Toss to gently combine. 4. Add chicken broth

or clam juice and stir to combine. Stuff each fish with some of the

mixture. 5. Secure openings with string,toothpicks or small metal

skewers. 6. place stuffed fish in prepared baking dish. Heat, covered

with clear plastic wrap, 10 minutes or until fish flakes easily with

a fork. Let fish stand, covered, at room temperature 2 minutes to

finish cooking.

Baked Tuna & Noodles

8 oz pkg dry medium-width noodles

1/4 cup butter (4 tbsp)

1/4 cup flour

2 cup milk

2 pkg (3-oz ea) cream cheese

7 oz can of tuna in oil (save oil

1 can peas, drained (optional)

1 can mushroom pieces, drained

1 (optional)

1 salt and pepper to taste

1 plain dry bread crumbs

Cook noodles in salted water; drain. Melt butter in saucepan and

blend in flour. Add milk slowly, cooking and stirring constantly.

When sauce is thick and smooth, blend in cream cheese and oil from

the tuna. Then add cooked noodles, and lastly and tuna (and peas and

mushrooms). Season to taste; top with dried bread crumbs. Bake at 375

for 30 minutes.

Barbecued Fish Margarita

1 1/2 lb fish fillets (your choice)

1/3 cup tequila, white or gold

1/2 cup tripple sec

3/4 cup lime juice

1 teaspoon salt

2 1/2 each garlic cloves, crushed

1 tablespoon vegetable oil

3 each tomatoes, medium, diced

1 each onion, finely chopped

1 tablespoon jalapenos, minced

2 tablespoon cilantro, fresh, chopped

1 pinch sugar

1 each pepper

Place fish in a non-aluminum dish large enough to hold it in a single

layer. Combine tequila, triple sec, lime juice, salt, garlic, and 2t

oil and pour over the fish, rubbing all over. Cover and marinate for

1/2 hour at room temperature or up to 3 hours in the refrigerator,

turning occasionally. Just before serving, combine tomatoes, onions,

chilies, cilantro, sugar and salt to taste. Heat the grill to VERY

hot. Remove fish from marinade, pat dry (reserving marinade) and

brush lightly with 1 t oil and grind pepper over the surface. Cook on

a greased grill for about 4 minutes per side, or until flesh is

opaque. Meanwhile, boil marinade in a saucepan for 2 minutes, remove

and discard garlic cloves, and spoon a little over the fish. Spoon

the tomato salsa along side and serve.

Blue Trout Luchow

1/4 cup white vinegar

2 tablespoon wine vinegar

1 juice of 1/2 lemon

1 pint water

1/2 teaspoon salt

1/2 bay leaf

1 clove

2 peppercorns

1/4 onion, chopped

1/4 carrot, chopped

1/4 celery heart, chopped

1 lb fish bones and heads

2 fresh brook trout

Combine all the ingredients except the trout and bring to a boil.

Lower the heat and simmer 20 minutes. Strain the mixture through a

cheesecloth.

While the liquid is boiling, clean the fish. Do not wash, and

handle as little as possible.

Bring the strained liquid to a boil, reduce the heat, add the trout

and simmer, uncovered, until the trout turns blue and the fish flakes

easily when tested with a fork, seven or eight minutes. Remove from

the liquid and serve with boiled potatoes.

Braised Fish -England, 15th Century

2 trout

1/2 cup white wine

1 tablespoon verjuice

1/4 teaspoon ginger

1/4 teaspoon galingale (opt'l)

Grill the fish until brown, then simmer in a chafing dish

with the verjuice and the other ingredients until the fish flakes

easily and is cooked. Put the fish on a warm serving dish, reduce the

cooking liquid by half on a sharp flame and pour over the fish.

Brook Trout Meuniere

6 brook trout

1 milk

1/3 cup flour

1/2 teaspoon salt

1 pepper

1 peanut oil

2/3 cup butter

1 lemon slices

1 chopped parsley

Clean the trout, remove the fins, but leave the head and tails on.

Dip in milk and drain well.

Mix flour, salt, and pepper. Roll fish in mixture.

Heat enough peanut oil in a skillet to cover the bottom to a depth of

about 1/4 inch. When hot, add trout and brown well on both sides.

When cooked, remove to a hot serving platter.

Pour off the fat from the skillet and wipe well with paper towels.

Add the butter and cook until it is hazelnut brown. Pour the butter

over the trout. Garnish with lemon and parsley.

Catfish Florentine With New Orleans Style

1 step 1

1 lb catfish fillets

1 cup buttermilk

1 tablespoon tabasco sauce

1 step 2

1/2 cup cornmeal, white -- or

1 yellow

1/2 cup flour

1 teaspoon cajun seasoning --

1 commercially blended

1/4 cup vegetable oil

1 step 3

1 medium onion -- finely diced

1/4 cup olive oil

1 cup chopped spinach

2 tablespoon fresh lemon juice

1 dash worcestershire sauce

1 dash freshly ground black pepper

1 teaspoon minced garlic

1/4 cup white wine

[1] Marinate catfish in buttermilk and tabasco sauce for 1 hour (in

refrigerator).

[2] Dredge fish in mixture of cornmeal, flour and cajun spice blend.

Let rest about 5 minutes. Fry fish in oil for 2 to 3 minutes per

side. Set aside and keep warm.

[3] For the sauce, saute onion in olive oil until soft; add fresh

chopped spinach, lemon juice, worcestershire sauce, black pepper,

grlic, and wine. Cover and simmer 2 to 3 minutes. Serve over fish

fillets. Makes 4 servings at 500 cals each (guessing at % refuse of

buttermilk and breading).

Chilean Sea Bass With Garlic

4 tablespoon unsalt butter -- at room

1 temperature

4 teaspoon fresh basil -- finely

1 chopped

2 cloves garlic -- pressed

2 tablespoon fresh lemon juice

4 red-skinned potatoes

8 baby carrots

1 1/2 lb fresh boneless chilean sea

1 bass fillets -- (not frozen)

8 slender asparagus spears

Preheat the oven to 425=B0. In a small bowl, beat the butter, basil,

garlic and lemon juice until well combined. Set aside. Parboil the

potatoes and baby carrots for 5 minutes. Drain. Divide the fillets

into

4 equal portions.

Place the fillets in abuttered 9x13" pan, or an attractive gratin

dish with the same volumn. Arrange the vegetabes over the fish in an

appealing pattern. Top each fish portion with one-fourth of the

butter-garlic mixture. Ciover tightly with aluminum foil. Bake for

20-30 minutes or until the fish flakes easily with a fork. Serve

immediately.

Citrus Scallops

1 1/2 lb sea scallops

2 tablespoon lemon juice

1 tablespoon chopped fresh parsley

1 teaspoon grated orange rind

1/2 teaspoon salt

1/8 teaspoon pepper

2 garlic cloves, minced

1 tablespoon olive oil

1 tablespoon chopped fresh parsley

1. Combine first 7 ingredients in a large bowl, stirring well to coat.

Chill 5 minutes.

2. Heat oil in a large nonstick skillet over medium-highheat. Add

scallop mixture; saute 4 minutes or until scallops are done. Top with

1 tablespoon parsley.

You can serve these scallops over soba noodles.

Citrus Shrimp & Scallops

1/2 lb fresh or frozen scallops

1 teaspoon finely shredded orange peel

1/2 cup orange juice

2 tablespoon soy sauce

1 teaspoon grated gingerroot

1 clove garlic, minced

1/4 teaspoon ground red pepper

12 fresh or frozen pea pods

1 orange, cut in 8 wedges

12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb

total) Halve any large scallops. Place scallops and shrimp in a

plastic bag set in a deep bowl. For marinade, combine orange peel,

orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over

seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain,

reserving marinade.

If using fresh pea pods, cook in boiling water about 2 minutes;

drain. Or, thaw and drain frozen pea pods.

Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto

four 10-12" skewers alternately with scallops and orange wedges.

Grill kabobs on an uncovered grill directly over medium-hot coals

for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more

or till shrimp turn pink and scallops are opaque. Brush occasionally

with marinade. Broiler Directions: Place kabobs on the unheated rack

of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and

broil 4-6 minutes more or till shrimp turn pink and scallops are

opaque. Brush occasionally with marinade.

Clam Casserole 2

20 crackers crushed

1 can clams & juice

1 cup milk

1/4 cup melted margarine

1 onion chopped

2 eggs

mix all ingredients to-gether and let sit for 5-10 minutes. Pour into

greased casserole and bake for 35 -

45 minutes. Oven 350 F.

Clams Posilipo

1 tablespoon olive oil

3 large garlic cloves, minced

1/2 cup canned crushed tomatoes with added; puree

1/2 cup fish stock or bottled clam juice

1 teaspoon dried oregano, crumbled

36 littleneck clams, scrubbed

1 minced fresh parsley

Heat oil in heavy large skillet over medium heat. Add garlic and

saute 1 minute. Add crushed tomatoes, fish stock, and oregano; bring

to boil. Add clams, cover and cook until clams open, about 7 minutes.

Discard any clams that do not open. Divide clams and sauce among

bowls. Sprinkle with parsley and serve immediately. Note: original

recipe called for 1/4 cup olive oil. Cutting back doesn't affect

taste, just nutritional value.

Crabcakes

1 lb crabmeat

1 egg, beaten

1 tablespoon parsley, finely chopped

1 teaspoon prepared mustard

1/4 teaspoon white pepper

1/2 cup breadcrumbs

5 tablespoon mayonnaise

2 teaspoon worcestershire sauce

1 teaspoon salt

Remove cartilage form crabmeat. Mix breadcrumbs, egg, mayonnaise,

parsley, Worcestershire sauce, mustard, salt and white pepper

together well. Pour mixture over crabmeat and fold in lightly but

thoroughly. Form into six cakes and deep fry at 350 F until golden

brown.

Crabcakes 2

1/2 cup scallions tops,chopped

2 tablespoon parsley, chopped

2 tablespoon non-fat yogurt

1 tablespoon lemonjuice

1 tablespoon fat-free majonnaise

1 teaspoon worshestershire sauce

1/2 teaspoon paprika

1/4 teaspoon red pepper

1/4 teaspoon dry mustard

1 lb lump crab meat

1 1/4 cup breadcrumbs, fresh

1. In a large bowl, combine the scallions, parsley, yogurt lemon

juice, majonnaise, worshestershire, paprika, pepper and mustard. 2.

Remove any shell or cartilage from the crab. 3. Add the crab and 1/4

cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or

hands to coat the crab, being careful not to break the pieces. 5.

Form 8 patties; coat them with the reminding bread crumbs, pressing

the crumbs in place. 6. Place on a plate lined with waxed paper. 7.

Refridgerate for 30 minutes or more. 8. Coat a baking sheet with

non-stick spray. Place the patties on the sheet and bake at 350 F

until cakes are golden, about 10-15 min.

Crabmeat Yvonne

1 1/2 lb fresh crab meat

4 each cooked arichokehearts,sliced

1/2 cup fresh mushrooms,sliced

4 tablespoon butter

Saute' all ingredients for five min.

Crawfish Etouffee 2

6 tablespoon butter

2 cup onions -- chopped

2 medium cloves garlic -- chopped

1 fine

2 tablespoon bell pepper -- chopped

2 tablespoon parsley -- minced or

1 teaspoon parsley flakes (dried)

1/4 cup celery -- chopped

2 tablespoon green onion tops -- chopped

2 1/2 cup crawfish meat or

1 lb crawfish meat

1/4 cup crawfish fat (optional)

1 1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper

Melt butter in iron skillet or heavy pot. Saute onions, garlic, green

pepper and celery until onions are clear. Add 1/8 c. water and simmer

covered until vegs. are tender, abt. 15 min. Add crawfish fat and cook

covered for 15 min. on very lo heat. Stir occasionally. Add tails and

other seasonings. Cook 15 min. Add green onion tops and parsley and

cook 5 minutes for seasoning to blend. Serve with hot steamed rice.

Serves 4-5

Crawfish Risotto

1 1/2 cup crayfish meat (or lobster as a sub; s, titute)

1 cup long rice (long grain)

4 oz bacon

1 1/2 cup white sauce

18 oysters, beaded

1/2 teaspoon salt

2 tablespoon dry sherry

1/2 doz tomatoes, halved

3 lemons, sliced

1 parsley

1. Cut the bacon up and fry. Keep hot in oven

2. Use a little of the bacon fat to fry the rice. Stir the rice as it

is frying and fry until brown.

3. Add four cups of boiling water and the salt and cook the rice

until it is tender. Drain away the water and keep the rice hot in the

oven.

4. Make a white sauce and add the sherry. Then mix in the crayfish and

oysters and add salt and pepper to taste.

5. Serve on a large plate with the crayfish in the middle and the

tomato and lemon slices interspersed with parsley around the edge.

Serves 4

Creamed Tuna

1/4 cup butter or margarine

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cup milk

1 can tuna fish (drained)

1. To make white sauce; melt butter, blend in flour, salt and pepper. Mix

until smooth. Gradually stir in milk and heat while stirring constantly.

Heat until mixture boils and thickens.

2. To sauce add drained tuna fish. Stir until well mixed and thoroughly

heated. Serve over mashed potatoes, rice, toast, etc, with vegetables if

desired.

Makes approximately 2 1/2 cups.

David Hagedorn's Sea Scallops

20 large fresh sea scallops

1/4 cup flour

3 teaspoon unsalted butter

1/4 cup white wine

1 shrimp butter ( recipe follows )

20 snow pea pods cut diagonally in ha; l, f, lengthwise

1 red pepper, julienned

1 yellow pepper, julienned

1 green pepper, julienned

1 jicama, peeled and cut into julienn; e

1/4 cup parsley, chopped

1 bunch scallions

----SHRIMP BUTTER----

6 medium shrimp, cooked, peeled and deveined

1/4 teaspoon old bay seasoning

1/4 teaspoon paprika

1 clove garlic

1 stick butter

Combine all Shrimp Butter ingredients and process until smooth.

Refrigerate until ready to use.

Flour the scallops lightly and saute in the butter until brown on both

sides. Deglaze the pan with the wine and the shrimp butter. Toss the

vegetables in the pan and cover to steam vegetables slightly. (they

should be barely al dente.) Divide the scallops among dinner plates,

piled loosely. place the vegetables free-form over the scallops. Cut

the scallions on the bias into 3" strips and garnish the scallops

with a sprinkling of parsley and scallions.

Deviled Oysters II

36 oysters, large

1 tablespoon parsley, minced

1/2 pint cream

1 tablespoon butter

2 egg yolks

1 teaspoon thyme, minced

1 teaspoon mace

1 bay leaf

1 salt & pepper to taste

Drain oysters and chop finely. Rub butter and flour into smooth

paste. Add cream. Bring to a boil, then remove from fire and add

well-beaten eggs and seasonings. Stir in the oysters. Fill cleaned

oyster shells with mixture, top with crumbs and butter and brown in a

baking pan in a quick oven for approximately five minutes, until

brown.

Emerald Seafood Salad

1/2 lb scallops; washed well

1/2 cup dry white wine

1/4 cup water

1 sprig parsley

1/2 bay leaf

1/4 teaspoon dried thyme leaves

2 peppercorns

1/2 lb shrimp; cooked

1 large red apple; skinned, cored, and dice

1/2 small sweet red onion; thinly slid

2 large kiwi fruits; peel, sliced

1/2 cup walnut halves

1 bunch spinach; wash, trim

----VINAIGRETTE DRESSING----

3 tablespoon olive oil

1 tablespoon lemon juice

1/8 teaspoon salt

1/8 teaspoon pepper

Place scallops in saucepan with wine and water. Put parsley, bay leaf,

thyme and peppercorns in cheesecloth and tie together. Add to

scallops in saucepan. Poach scallops gently over low heat for 5

minutes. Remove scallops. Allow to cool. Combine scallops with

shrimp, apple, onion, kiwi fruit and walnuts. Combine dressing

ingredients in a screw top jar. Shake to mix. Pour salad dressing

over salad. Toss well. Serve over a bed of spinach. Serve with fresh

French bread.

Fish Chowder II

1 cup diced potatoes

1 cup boiling water

3/4 lb fish fillets, cubed

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoon parsley, chopped

3 slice bacon

1 medium onion, chopped

1 cup milk

Place potatoes in Dutch oven with boiling water, cover and cook

10-15 minutes. Fry bacon until transparent, add onion and cook until

onion is soft and bacon is lightly browned. Add bacon, onion, bacon

drippings and fish fillets to potatoes. Simmer 10 minutes or until

potatoes and fish are done. Stir in milk, salt and pepper. Simmer 5

minutes. Sprinkle with parsley.

Yield: 2-3 servings

Fish Nuggetts

----DRENCH----

1 med. egg

1 cup milk

1 teaspoon salt

1/2 teaspoon ground cayenne pepper

----DREDGE----

1/2 cup corn flour (not corn meal)

1/2 cup flour

1/2 teaspoon ground cayenne pepper

2 teaspoon salt or to taste

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

2 lb fish fillets, cubed 1 inch

1 quart oil for frying

Preheat oil to 350 F. In med. size bowl, beat egg, milk, salt, and pepper

together. In another med. size bowl, combine all dry ingreds. Dip

nuggetsinto drench mix.,drain and coat well in dredge. Carefully place few

nuggetsat a time into hot oil. Fish will float when golden brown and done.

Abt 2 min.

Best to use elec fryer with basket.

Drain onto paper towells, serve right now with tartar or coctail

sauce.

Fish Saute In Coconut Milk

1 lb whole sea bass,

1 red snapper, mackerel or sim

1 cup rich coconut milk (see below

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

1/4 cup sweet green pepper, sliced t

1/4 cup tomato, sliced

1/4 cup celery, chopped

Score the whole fish 3 times diagonally on each side. Bring the

coconut milk to a boil in a skillet over moderate heat. Add the fish

and baste for 3 minutes. Then add the salt, black pepper, sweet green

pepper, tomato and celery. Continue to baste for 5 minutes. Simmer

the fish in an uncovered skillet over low heat, turning the fish over

once, for 10 minutes. Serve warm.

Fish Straight From The River - Oz

1 each fish

1 salt and pepper to taste

1 each lemon

Light fire to get coals. Catch fish and pack mud all around it. Don't

clean or scale fish, place it whole. Sit mud packed fish on coals and

cover completly. Go back fishing for about 3 hours. Take fish out of

fire and gently take away mud away from fish. In doing this the

scales and skin will stay on the mud. Add salt,pepper, and lemon as

desired. REMEMBER: Do not pack mud too thick. Cover completly with

coals.

Fisherman's Catch

105 gm canned alaska salmon (pink or red)

50 gm cucumber; peeled and diced

50 gm cream cheese

8 slice bread cut into 8 fish shapes

1 cucumber slices for garnish

Drain the can of salmon and flake the fish. Set aside.

Mix together the cucumber and the cheese. Spread a layer of this onto

four of the bread fish shapes. Top with a layer of salmon flakes. Add

second fish shape and decorate with cucumber slices arranged as

scales.

Fried Sun-Dried Fish

4 sun-dried mackerel steaks cut from; sun-dried fish

3 tablespoon oil

2 thinly sliced shallots

1 tablespoon chopped green thai chili peppers

2 tablespoon fresh lime juice

The South is known for its abundance of seafood and supplies much of

the seafood of Thailand. This is one of the many easy but delicious

recipes for simply prepared fish. Sun-dried mackerel is available

already prepared, but its flavor may be too strong for Western

palates. Other fish may be substituted if desired.

Gefilte Fish With Beet Preserves

----POACHING LIQUID----

8 cup fish broth

1 large onion, thinly sliced

1 large carrot, sliced

1 bay leaf

----GEFILTE FISH----

1 lb pike fillet, diced & chilled

1 lb whitefish fillet,diced/chill

1 large onion, grated

6 egg whites, chilled

2 teaspoon salt

1/2 teaspoon finely ground white pepper

1/4 cup ice water

1/2 cup matzo meal

----BEET PRESERVES----

1 cup grated peeled raw beets

1/4 cup cider vinegar

1/4 cup small onion, grated

1/4 teaspoon ground pepper

----FRESH HORSERADISH----

6 inch-piece horseradish root,

1 peeled, cut into 3/4pieces

1/2 cup water

1 teaspoon salt

1 tablespoon cider vinegar

Serves 8 as a first course.

To make the poaching liquid: ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Combine

all

the poaching liquid ingredients in a large pot. Bring to a gentle

simmer over medium-low heat. Simmer for 10-15 minutes.

To make the gefilte fish: ~~~~~~~~~~~~~~~~~~~~ Combine all the

gefilte fish ingredients in a food processor; process for 15 seconds.

Use a small serving spoon to scrape out a spoonful of the mixture

against the side of the bowl.

Using another small serving spoon, shape the gefilte fish into a

dumpling by gently pushing the mixture off the other spoon and

dropping it gently into the summering poaching liquid. Continue until

all of the fish mixture has been made into dumplings.

Cook the gefilte fish until all the dumplings float to the liquid's

surface, about 10-12 minutes. Remove the pan from heat and let the

dumplings cool in their poaching liquid for 30 minutes at room

temperature.

Refrigerate until the broth has jelled, about 4 hours or overnight.

Using a slotted spoon, carefully remove the dumplings from the jelled

broth and place on chilled plates. Serve with beet preserves, fresh

horseradish, julienned green onion and carrot.

BEET PRESERVES:

Combine all of the ingredients in a small pan and simmer gently over

medium heat for about 15-20 minutes, or until all the liquid has been

absorbed. Chill well before serving.

Makes 1/2 cup

FRESH HORSERADISH: Prepare at least one day in advance so its flavor

has time to develop.

Grate the horseradish with the water in a blender until very finely

shredded. Scrape down the blender's sides with a rubber spatula.

Strain off any excess liquid and transfer the horseradish to a bowl.

Add the salt and vinegar; stir to combine. Place in a clean jar,

cover, and refrigerate overnight. Serve cold.

Makes about 1/2 cup.

Note: To make horseradish in a food processor, fit the processor with

the fine grating disc. Peel and cut the horseradish so that it will

fit through the feed tube. Grate the horseradish in the processor and

transfer it to a bowl. Add the salt and vinegar. The water may be

omitted using this technique.

Store in a covered container in the refrigerator for up to three days.

Gower Oyster Soup

2 lb scrag end of mutton salt and black pepper

2 oz pearl barley pinch of mace

l medium-sized onion 1 1/2 oz flour

l medium-sized carrot 4 dozen bearded oysters

1 medium-sized turnip 2 oz butter

Wash the meat and cut off excess fat. Place in a

saucepan and add 3 pints of water. Bring the boil

and skim off any fat on the surface of the liquor and

Wash the barley, peel and dice the onion' carrot and

turnip. Add the barley and vegetables to the pan

Add salt and pepper to taste. Cover and simmer for

2 1/2-3 hours. Melt the butter in a pan and rub it into

the flour using a wooden spoon. Poor the mutton

broth on to this, stirring all the time. Simmer for

10 minutes. Serve with the oysters, opened and

on the bottom shell.

Grilled Beet & Smoked Trout Salad With Chives

2 large red beets

3 cup rice vinegar

4 cup water

2 tablespoon mustard seeds

1 tablespoon anise seed

1/4 cup sugar

1 tablespoon cumin seed

4 oz grape seed oil

1 bunch fresh chives

1 salt to taste

1 oz lemon juice

12 oz whole smoked rainbow trout

----FOR GARNISH----

4 small bunches of baby leaf lettuce

1 zest of 1 lemon

Peel the beets and slice into 1/4 inch thick rounds. In a nonreactive

pot combine the venegar, seeds, and sugar. Bring to a boil and reduce

by half. Add the water and bring back to a boil. Add beets and cook

until done but still firm. Remove from heat and let beets cool in

liquid. (The beets can be done a week ahead.)

To make the lemon vinegar: Combine 2 ounces of the strained cooking

liquid from the beets with the lemon juice. If necessary, remove the

bones from the trout. Bones can be easily removed by taking out the

backbone, and the pin bones for the most part will come with it. Peel

skin off the fillets. Flake the fish gently into small pieces about

the size of lump crab meat. Store the fish in the refrigerator or

until ready to serve.

To make the chive oil: Combine the chives with the grape seed oil in a

blender. Puree until smooth; season with salt.

To assemble the salad: Remove the beets from the liquid and cook on a

grill or in a skillet until warmed. Place three slices of beet onto

each plate. Drizzle about 1 T chive oil around beets; do the same

with the lemon vinegar. Divide the trout into equal portions and

place a small pile of trout on top of the beets. Finish salads by

placing one small bunch of baby lettuce in the center of each plate

and sprinkling with lemon zest.

Grilled Rosemary Swordfish

2 teaspoon finely chopped fresh or dried rosem; ary

2 teaspoon grated lemon rind

3 garlic cloves, pressed

4 swordfish (1-inch-thick) steaks

2 tablespoon olive oil

2 tablespoon lemon juice

1/2 teaspoon pepper

----GARNISHES----

1 lemon wedges, fresh rosemary sprig; s

Combine first 3 ingredients. Place swordfish in an 11- x 7-inch baking

dish; press rosemary mixture evenly on top of each steak. Combine

olive oil, lemon juice, and pepper; pour over swordfish. Cover and

chill 1 hour.

Coat food rack with vegetable cooking spray; place on grill over

medium-high heat (350F to 400F). Remove swordfish steaks from

marinade, discarding marinade, and place on food rack. Grill

swordfish steaks, covered with grill lid, about 6 minutes on each

side or until done. Garnish, if desired.

(Tuna is a good substitute for swordfish because of its firm texture.

It will not flake with a fork, but check for doneness after 4 minutes)

Grilled Soft Shell Crabs With Braised Scallions

1/2 lb broccoli rabe, blanched, --

: refreshed and left whole

3 TB extra virgin olive oil --

: plus 1/4 cup

24 scallions or spring onions,

: root end trimmed

1/2 c sweet vermouth

1/4 c sundried tomatoes, soaked 10

: minutes -- in 1/2 cup=

: boili

2 TB balsamic vinegar

1 TB capers

12 prime or small soft shell

: crabs

Preheat grill.

Remove florets from broccoli rabe and cut stems and leaves into 1-inch

pieces. In a 10-inch to 12-inch saute pan, heat 3 tablespoons extra

virgin olive oil until just smoking. Toss scallions and cook 2

minutes, stirring often until just wilted. Add broccoli rabe and

sweet vermouth and continue cooking 2 to 3 minutes, until scallions

are quite soft. Season with salt and pepper. Set aside and allow to

cool to room temperature. In a blender, add sundried tomatoes,

soaking water, balsamic vinegar, capers and 1/4 cup extra virgin

olive oil and blend until smooth, about 1 minute. Remove from blender

and set aside.

Clean soft shell crabs by cutting off face and removing. Season with

black pepper and throw onto grill. Cook until crisp and bright red

(about 5 minutes each side). Meanwhile, divide rabe/scallion mixture

among 4 plates. Place 3 crabs on each plate, drip 2 tablespoons

tomato pesto around crabs and serve immediately.

Yield: 4 servings

Hawaiian Crab Cakes

2 tablespoon oil

1 1/2 cup finely chopped onion

2 each garlic cloves; minced

3/4 cup chopped tomatoes

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 lb crab meat

1/4 cup flaked coconut

1 each egg yolk; beaten

1/4 lb butter

Heat oil in skillet.Saute onions and garlic 5 mins.Add the

tomatoes,salt and pepper and cook over low heat 5 mins. Cool 10 mins.

Flake the crab meat,stir in the onion mixture,coconut,and egg

yolk. Shape into 12 patties for a meal or into smaller cakes or balls

for hor d ' oeurves.Saute in butter until lightly browned on both

sides.

Healthy Choice Crab Dip

1/2 cup nonfat yogurt -- or sour

1 cream

2 tablespoon fat free mayo

8 oz fat free cream cheese --

1 softened

1 teaspoon prepared horseradish

1/2 teaspoon dry mustard

1/2 teaspoon worcestershire sauce

1/2 teaspoon hot pepper sauce

1 cup fat free chedder cheese

1/2 lb imitation crab -- flaked

1 paprika

Combine yogurt, mayo, cream cheese, and seasonings. Mix well. Then,

stir in cheddar cheese and crab. Cover and chill for 2 hours.

Sprinkle with Paprika. Serve with crackers, bread sticks or veggies.

I like to serve it warm!! So heat in oven or microwave until cheese

is melted

Hot Crab With Vegetables

6 each medium tomatoes; skin/peel

1 cup evaporated skim milk

2 tablespoon margerine

2 tablespoon lemon juice

1/8 teaspoon nutmeg

1/4 teaspoon salt

1/2 teaspoon pepper

16 oz imitation crab

1/4 lb mushrooms

1/2 cup frozen peas

1/2 cup spiral vegetable pasta

1/4 cup parmesan cheese

Cook tomatoes for 5 min. Add milk and margarine, and cook for 10

minutes. Add next four ingredients. Stir in crabl and remove from

heat. Meanwhile, steam mushrooms and peas. Cook pasta for 8 minutes

in boiling water; drain. Mix crab sauce with pasta and vegetables in

large serving bowl. Sprinkle with cheese and serve.

Hot Grilled Trout

1/4 cup fresh lemon juice

2 tablespoon melted butter or margarine

2 tablespoon vegetable oil

2 tablespoon chopped fresh parsley

2 tablespoon sesame seeds

1 tablespoon tabasco pepper sauce

1 teaspoon grated fresh ginger

1/2 teaspoon salt

4 whole brook trout, cleaned about 1; pound each

Charcoal-grilled fish takes on a new level of flavor when marinated

in this wonderful sauce, intensified by a full tablespoon of Tabasco

sauce. ~------------------------------------------------------

Hot Salmon Puffs

----SALMON PUFFS----

15 1/2 oz salmon, pink, canned

1 cup water

1/2 cup butter

12 drop hot sauce

1/4 teaspoon salt

1 cup flour

4 eggs

2 tablespoon chives, minced

----HORSERADISH SAUCE----

1 cup sour cream

1 tablespoon horseradish

2 tablespoon lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon fresh grated lemon peel

1 dash white pepper

Drain salmon, remove the skin and bones, if desired. In a pan,

combine water, butter, hot sauce and the salt. Bring to a full boil

over high heat. Add flour all at once. Stir and cook over medium

heat for about 3 minutes, until mixture leaves sides of the pan and

thickens. Remove form heat and beat in 4 eggs, 1 at a time, until

mixture is smooth and shiny. Add chives and salmon. Stir until

blended. Cool 15 minutes. Heat 3 inches oil in skillet to 370 .

Drop level teaspoons of salmon mixture nto hot oil. Fry, turning

occasionally, until golden about 3 minutes. Drain.

Keep warm in 200 oven until serving time.

Puffs may be done ahead anf frozen. Tahw and reheat in microwave or

in

300 oven until hot.

Serve with sauce.

SAUCE:

Combine all ingredients. Chill at least one hour hour before serving.

Oyster Corn Chowder

1 cup orzo pasta; cooked per pkg.

3 cup clear chicken broth

1/4 cup parsley; minced, fresh

1/2 cup leeks; chopped

1/4 cup prosciutto; minced

1 salt and white pepper, to taste

1 1/2 cup corn; fresh or frozen

2 tablespoon butter; unsalted

2 1/2 cup light cream (optional)

1 pint maryland oysters with their liquor

Cook the orzo according to the directions on the package and set

aside.

Place the chicken broth, parsley, leeks, prosciutto, salt and

pepper in a large sauce pan. Simmer until the leeks are tender, or

about 2 minutes. Add the corn, butter, cream and oysters with their

liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo.

Stir and serve immediately.

Toast corn in a dry skillet to toast and brown, remove from pan.

Use barley, or rice rather that Orzo.

Use Onions as a substitute for the leeks. Use Vidalias if possible.

Replace oysters with shrimp, scallops, shark, octopus rings, or any

firm fish.....

Oyster Loaf

1 french bread, 12 long

1/3 cup melted butter

1 pint shucked oysters, drained

1 tabasco sauce

1 hot heavy cream (optional)

Preheat oven to 425 oF. Cut off the top of the bread lengthwise,

scoop out most of the bread of the bottom half, leaving a shell about

3/4" thick. Brush the inside of the bottom and the cut side of the

top with melted butter. Put the loaf and "lid," cut sides up, on an

ungreased baking sheet, bake until toasted golden brown, about 20

minutes (the lid will be done first; check that it does not

overcook). Meanwhile, saut, the oysters in hot butter until plump.

Add salt, pepper, a dash of Tabasco, and, if desired, a little hot

cream. Fill the loaf with the hot fried oysters and put the lid on

top. Heat for 10 minutes or until ready to serve. Cut in thick slices

if the loaf is long. NOTE: Individual rolls can also be used: allow

about 3 oysters for each one. The amount of oysters required for this

recipe varies according to the size of the oysters and the size of

the loaf of bread. In any case, the bread "basket" should be filled

to the top with oysters.

Quick Clam Chowder

2 each potato; pared and diced

1 cup leek; washed and sliced or

1/2 cup celery; sliced

1/2 cup carrot; sliced

2 teaspoon margarine; diet

2 cup tomato; low sodium - canned

1/4 teaspoon thyme

1 each littleneck clams; rinsed

In 4 qt microwave casserole, combine potato, leeks or onions,

celery,carrot, and margarine;cover with plastic wrap and zap on high

for 6 min, until potato is softened. Add tomatoes with liquid and

thyme,recover with plastic wrap and zap again on high for 5 min until

potato is soft and mixture is thoroughly heated. Arrange clams hinge

side out and cover again...Zap 3 min turn... Zap 3 min.Let stand 5

min and serve.

Seafood Spread

1 8 oz pkg louis kemp flaked i

2 8 oz pkgs cream cheese; soft

2 tablespoon onion; finely chopped

1 tablespoon prepared horseradish

1/2 tablespoon worcestershire sauce

5 drop hot pepper sauce

1/2 cup walnuts; chopped

1 paprika

Beat the cream cheese 1-2 minutes with an electric mixer until creamy.

Blend in remaining ingredients except the nuts and paprika. Spread

mixture into a pie plate. Top with walnuts and garnish with sprinkled

paprika. Bake uncovered a t 375 F for 20 minutes or until golden brown.

Makes about 3 cups of spread.

Trout

4 trout; butterflied

12 figs; (never used them)

1 cup sherry; dry(not cooking)

3 tablespoon vinegar; (sherry or mild)

1 tablespoon maple syrup; or honey

1 tablespoon dijon

1 salt & pepper; to taste

Put 1st three ingredients in a non-reactive pan. Simmer for about 10

minutes. I skipped this step as I didn't use figs. I just simmered and

then wisked in the honey and mustard. Reduce by half. Brush on butterflied

trout and broil. We've done it on the grill too. Don't cook it to long. I f

you use the figs, take them out after you steep them for about a half

hour. Put them back in AFTER the reduction, enjoy,