Recipes

Acadian Peppered Shrimp

Servings: 4 Servings

Ingredients:

1 pound Butter
2 teaspoon Fresh basil, chopped
2 teaspoon Fresh oregano, chopped
1 each Bay leaf, crumbled
1 Salt
½ cub Lemon juice
2 teaspoon Cayenne pepper
5 each Garlic cloves, minced
½ cub Black pepper, finely ground
4 pound Large raw shrimp in shells

Preparation:

The shrimp should be of a size to number 30-35 per pound. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat.
When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking"

Ahi Carpaccio

Servings: 4 servings

Ingredients:

½ pound fresh tuna, paper-thin
1 Salt, Vinegar & Oil
1 Freshly cracked pepper
1 each bunch arugula
1 Grated Parmesan cheese
½ each wht or blk truffle; shaved

Preparation:

Note: May use a greater amount of truffle if desired.
Arrange tuna in overlapping slices on platter. Sprinkle with salt and drizzle with oil and vinegar to taste. Sprinkle with pepper. Surround tuna with wreath of arugula. Sprinkle grated Parmesan cheese over all. Top with truffle shavings.
Created by: Michael's, Santa Monica (C) 1992 The Los Angeles Times

All-In-One Tuna Casserole

Servings: 4 servings

Ingredients:

1 each Env. Golden Onion Soup Mix
1 ½ cub Milk
10 ounce Frozen Peas & Carrots *
8 ounce Medium Egg Noodles **
6 ½ ounce Tuna, Drained & Flaked
2 ounce Shredded Chedar Cheese ***

Preparation:

* Frozen Peas & Carrots should be thawed.
** Egg Noodles should be cooked and drained.
*** Cheese should equal ½ C
~--------------------------------------------------------------------- ~--- Preheat oven to 350 degrees F.
In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling.

Almond Fried Shrimp

Servings: 4 Servings

Ingredients:

1 cub All purpose flour
1 pinch Salt
2 cub Milk
4 each Eggs
12 each Uncooked jumbo shrimp
1 ½ cub Sliced almonds (5 oz)
6 cub Vegetable oil

Preparation:

Peel, devein and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt.
Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 ½ hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges.

Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Angel Hair Pasta with Shrimp

Servings: 4 servings

Ingredients:

1 ½ tablespoon Butter
1 ½ tablespoon Flour
1 ½ cub Milk
½ cub 35 per cent cream
1 ½ tablespoon Pesto sauce
1 ½ tablespoon Chopped parsley
1 tablespoon Minced garlic
2 tablespoon Grated paresan cheese
½ teaspoon Salt
½ teaspoon White pepper
1 Worcestershire and tabasco
2/3 pound Capellini
½ each Red pepper, cut in strips
¼ pound Snow peas, trimmed
1 pound Jumbo shrimp

Preparation:

In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately.

Asian-style Tilapia with Baby Corn Relish

Servings: 6 servings

Ingredients:

1 ½ pound Tilapia fillets, about½" thick
1 1/3 pound Regular broccoliOR
1 pound Broccoli rabe (rapini)
8 Green onions (white partonly), sliced
1 can Baby corn, drained (15oz)

ASIAN SAUCE:
2 tablespoon Oriental sesame oil
1 tablespoon Minced fresh ginger
1 tablespoon Minced shallot
½ teaspoon Hot red chilies,crushed,dried
½ teaspoon Ground coriander
½ cub Rice vinegar
1/3 cub Reduced-sodium soy sauce
2 tablespoon Oyster sauce

Preparation:

Rinse fish and place in a heavy plastic food bag with the Asian sauce; seal bag and turn to coat fillets. Chill at least 30 minutes or up to 2 hours, turning occasionally. Lift fillets from sauce; reserve sauce. Arrange fish in a single layer in a 12x17" broiler pan (without rack). Pour sauce into a 10-12" frying pan.

Trim broccoli stems or broccoli rabe, then peel if tough. Cut broccoli into 5" lengths about ½" thick.

Fill a 3-4 quart pan ¾ full of water and bring to a boil over high heat. Add broccoli or broccoli rabe; cook 1 minute. Lift from water with a slotted spoon and transfer to pan of sauce. Cook onions in water about 30 seconds; add, with corn, to sauce.

Broil fish about 3" from heat for 3 minutes. Turn fish over and broil until opaque but still moist-looking in center of thickest part (cut to test), about 2 minutes longer; keep warm on a platter.

Stir sauce and vegetables over high heat until boiling; place on a platter beside fish.

Asian sauce:

Pour oil into a 10-12" frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilies, and coriander. Stir for 30 seconds.

At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.

Assam Spicy Shrimp

Servings: 6 servings

Ingredients:

1 ---------marinating---------
1 ½ cub Water
2 pound Headless shrimp
1 tablespoon Oyster sauce
½ teaspoon Hot chili sauce
6 ounce Tamarind
1 ----------cooking-----------
3 ounce Young ginger root
4 each Large garlic cloves
1 teaspoon Blachan
2 each Small red onions
3 tablespoon Oyster sauce
1 tablespoon Dark soya sauce
1 tablespoon Hot chili sauce
3 tablespoon Oil
¼ cub Packed brown sugar

Preparation:

MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid.
Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes.

Avocado, Shrimp and Cucumber Makimono

Servings: 7 Rolls

Ingredients:

2 cub Medium-Grain White Rice
2 2/3 ounce Package Tamanoi Sushinoko;Or
3 ½ tablespoon Japanese Rice Vinegar,
1 tablespoon Sugar; and
1 ½ teaspoon Salt
7 Sheets Toasted Seaweed;Sushi Nori
Wasabi Paste; or powdermixed to a paste withwater
½ English Cucumber; peeledand cut into thin strips
½ pound Cooked Shrimp; or Crab
1 large Ripe Avocado; peeled andcut into small cubes
1 bunch Green Onions; green partonly, blanched untilwilted
Pickled Ginger
Low-Salt Soy Sauce

Preparation:

Rinse rice 3-4 times under cold, running water; drain well. Put in a heavy pot and add 2 cups water. Let soak 30 minutes.

Bring rice to a boil over medium heat; boil 1 minute. Cover, turn heat to low and cook 20 minutes. Remove from heat and let stand, covered, for 10 minutes.

Transfer the rice to a bowl and add the vinegar, sugar and salt (or the tamanoi sushinoko.) Let cool to room temperature.

Lay a bamboo rolling mat out so that the bamboo strings are horizontal. Top with a sheet of seaweed, shiny-side down (so it will roll easily inward.) Spread with ¾ cup rice, leaving about a ½" border along the top and bottom.

Along the horizontal center, put a few dabs of wasabi paste. Arrange a few strips of cucumber across this; top with 1/7 of the shrimp and avocado, and a couple of green onion strands.

To roll, lift the bottom of the seaweed sheet up, just enough to cover the filling. Fold the mat over this and squeeze with the fingers of both hands; roll a little, the pull out the top part of the mat a little. Continue to do this until it's completely rolled.
Set roll aside and repeat with remaining ingredients. Cover rolls tightly with plastic wrap and refrigerate until serving.

Using a wet knife, slice each roll into 8 pieces. Serve with pickled ginger and wasabi diluted with soy sauce.

Per serving (½ roll): 155 calories, 6 g protein, 26 g carbohydrate, 4 g fat, 1 g saturated fat, 32 mg cholesterol, 270 mg sodium, 1 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Baby Corn Relish

Servings: 6 servings

Ingredients:

2 tablespoon Oriental sesame oil
1 tablespoon Minced fresh ginger
1 tablespoon Minced shallot
½ teaspoon Hot red chilies,crushed,dried
½ teaspoon Ground coriander
½ cub Rice vinegar
1/3 cub Reduced-sodium soy sauce
2 tablespoon Oyster sauce

Preparation:

Pour oil into a 10-12" frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilies, and coriander. Stir for 30 seconds.

At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.

Baby Leeks with Tomato Confit

Servings: 4 Servings

Ingredients:

LEEK MOLDS:
72 Baby Leeks

TOMATO GELATIN:
1 package Unflavoured Gelatin
¾ cub Cold Water
16 Cherry Tomatoes, halved

TOMATO CONFIT:
1 cub Chopped Onion
2 tablespoon Olive Oil
32 Cherry Tomatoes, quartered
2 tablespoon Fresh Basil, chopped or
1 teaspoon Dried Basil
2 tablespoon Fresh Thyme, chopped or
1 teaspoon Dried Thyme
1 teaspoon White Wine Vinegar
Salt and Pepper

HERBED CREAM FILLING:
¼ cub Sour Cream
1 tablespoon Fresh Chives, chopped
Salt and Pepper
20 Prawns, cooked, shelled and
Deveined
Deep-Fried thin strips of
Carrot, Zucchini, leek,
& Eggplant for garnish

Preparation:

Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in diameter and 2" deep. Linewith clear plastic wrap, smoothing out wrinkles as much as possible and leaving ends extended over tops of dishes.

Trim off leek tops so leeks are about 5" long. Blanch leeks in large pot of boiling water 2 to 3 minutes until leeks are tender but still retain their shape. Plunge into ice water.

Cut bottom portions of leeks in lengths the same height as the souffle dishes, about 2". Stand leek pieces on end around inside edge of each souffle forming a leek "shell," with white portions of leeks toward bottom of dish. Set aside.

Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to soften. Puree 16 cherry tomatoes in food processor. Sieve to remove seeds and skins. Add tomato puree to gelatin mixture. Stir over medium heat until gelatin dissolves and mixture almost boils.

Reserve half the gelatin mixture at room temperature. Divide remaining gelatin mixture among the 4 souffle dishes. Cover and refrigerate until set, about 1 hour.

Tomato Confit: While molds are setting, in large skillet, saute chopped onion in hot olive oil over medium high heat until soft.

Add quartered cherry tomatoes. Cook, stirring constantly, until tomatoes are very soft and form a saucelike consistency. Remove from heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste.

Pour into bowl, and refrigerate to cool.

Herbed Cream Filling: In small bowl, combine sour cream, chives, salt and pepper to taste.

Assembly: Reserve half the tomato confit. Spoon remaining confit over set gelatin in souffle dishes.

Top with a spoonful of cream filling in center, then cover with remaining tomato confit.

Carefully spoon a layer of the remaining gelatin mixture atop each souffle.

Cover and refrigerate 2 to 3 hours until set.

To Serve: Gently loosen plastic wrap from sides of souffle with a knife. Lift gelatin molds out of souffles using extended ends of plastic wrap as "handles." Peel plastic wrap from sides.

Lift molds off plastic wrap with a spatula and center each mold on a serving plate.

Garnish each with 5 prawns and deep-fried vegetables, if desired.

Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

BAILEY'S BOUILLABAISSE (FISH STEW)

Servings: 9 servings

Ingredients:

1 each Onion, large diced
2 cub Celery, diced
3 each Potatoes, small diced
3 cub Boiling water
2 cub Skimmed milk
1 ½ pound Cod or Flounder
2 cub Broccoli, diced
2 cub Cauliflower, diced
1 ½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Marjoram
½ teaspoon Basil

Preparation:

Cook the onion, celery, and potatoes in the water for 10 minutes.
Mix a little milk with the flour to form a soupy paste and set aside.
Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes.

Baja Seafood Stew

Servings: 6 servings

Ingredients:

½ cub Onion; Chopped, 1 Medium
½ cub Green Chiles; Chopped
2 each Cloves Garlic;Finely Chopped
¼ cub Olive Oil
2 cub White Wine; Dry
1 tablespoon Orange Peel; Grated
1 ½ cub Orange Juice
1 tablespoon Sugar
1 tablespoon Cilantro; Fresh, Snipped
1 teaspoon Basil Leaves; Dried
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Oregano Leaves; Dried
28 ounce Italian Plum Tomatoes; *
24 each Soft-shell Clams; Scrubbed
1 ½ pound Shrimp; Raw, Shelled, Med.
1 pound Fish; **
6 ounce Crabmeat; Frozen, ***

Preparation:

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
half.
** The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that are cut into 1-inch pieces.
*** Crabmeat should be thawed, drained and cartilage removed.
~--------------------------------------------------------------------- ~-- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes.

BAKED CATFISH a'la MEUNI`ERE

Servings: 6 Servings

Ingredients:

4 each Catfish fillets (5 oz ea)
¼ cub Parmesan cheese
1 each Egg
1 tablespoon Water
½ cub Cracker meal
1 tablespoon Lemon and herb seasoning
1 Meuni`ere suace

Preparation:

1. Thaw frozen fish accoding to package directions. 2. Beat Egg and Water. 3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in shallow bakin dish; place fillets in dish, turning once or twice to coat both sides well. 5. Bake i preheated 350 F. degree oven 40 minutes. or until fish flakes ea sily.

Baked Finnan Haddie

Servings: 6 servings

Ingredients:

¼ cub Butter
2 tablespoon Flour
2 cub Milk
2 pound Finnan haddie*
½ cub Bread crumbs
3 tablespoon Butter; melted

Preparation:

: -salt and pepper
: Lemon slices
: Parsley
*Finnan Haddie is smoked Haddock.
Make a thin white sauce by combining the butter, flour, milk and salt and pepper in the top of a double boiler. (combine the butter and flour into a paste, cook slightly before adding milk). Place the fish in a greased pan and pour the white sauce over it. Cover and simmer very gently for half an hour, basting as necessary. Sprinkle with bread crumbs which have been mixed with the melted butter. Bake in a hot oven for 15 minutes. Remove it a hot platter and garnish with parsley and lemon. SERVES:6
Source:_Out of Old Nova Scotia Kitchens_

Baked Fish with Groundnut Sauce

Servings: 4 Servings

Ingredients:

1 tablespoon Peanut Oil
1/3 cub Onion; diced
1 teaspoon Garlic; minced
1 tablespoon Fresh Ginger; minced
½ teaspoon Ground Ginger
¼ teaspoon Red Pepper Flakes
¾ cub Canned Tomatoes; peeled andchopped, with juice
1 ½ teaspoon Dried Shrimp; ground to apowder
¼ cub Smooth Peanut Butter
½ cub Boiling Water
1 ½ pound Lingcod Fillet; pin bonesremoved, in 1 piece

Preparation:

Heat oil in a large skillet over medium-low heat. Add onion, garlic, gingers and red pepper. Cook, stirring, until onion begins to color.
Add tomatoes and dried shrimp. Dissolve the peanut butter in the boiling water and add to pan. Simmer until slightly thickened. Taste for seasoning and adjust if necessary.

Preheat the oven to 400øF. Lay the fish fillet in a lightly oiled baking pan and spoon the sauce over and around the fish. Cover tightly and bake until a skewer enters the thickest part of the fish, about 15 minutes. Serve with rice.

Per Serving: 240 calories, 26 g protein, 6 g carbohydrate, 13 g fat, 2 g saturated fat, 49 mg cholesterol, 300 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Baked Smoked Salmon & Feta Cheese En Croute

Servings: 2 servings

Ingredients:

3 ounce Smoked salmon, diced
6 ounce Cream cheese, softened
3 ounce Feta cheese
1 each Egg, slightly beaten
1 teaspoon Capers
2 tablespoon Finely choppedparsley
4 each Scallions, topped, diced
1 tablespoon (or more) poppyseeds

Preparation:

You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle and some melted butter. Preheat the oven to 375 degrees. In a medium bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsle, and scallions. Roll out the pastry sheet to double its size.
Liberally brush it with melted butter. Spread the salmon mixture over the sheet. Roll up, jelly-roll style, folding the ends in to seal. Brush the top of the roll with melted butter and sprinkle with poppy seeds. Make ½ inch deep diagonal slashes across the roll to allow steam to escape. Bake the roll for 20 to 30 minutes or until golden. Serve warm.

Barbecue Grilled Trout

Servings: 2 servings

Ingredients:

2 Medium trout, whole, or
8 Bacon slices
4 Small whole trout

Preparation:

Wrap trout with bacon and fasten together with toothpicks. Place in a double rack and cook over coals. When bacon is crisp, the trout is done. If you do not use bacon the trout must be basted with butter, salt and pepper. Serve hot with melted lemon butter sauce.
LEMON BUTTER SAUCE
Place 2-3tb butter,juice of 1 lemon and a dash of dill weed in a microwave safe cup and melt on low heat, or melt in a small saucepan on grill or stove. Good with any kind of fish.

BARBECUED FISH

Servings: 6 servings

Ingredients:

1 small Onion; chopped
1 tablespoon Brown sugar
¼ cub Cider vinegar
2 tablespoon Catsup
2 tablespoon Dry mustard
1 teaspoon Worcestershire sauce
¼ teaspoon Ground cloves
1 teaspoon Chili powder
¼ teaspoon Cayenne pepper
1 ½ pound Firm, whitefish fillets such as Red Snapper or Halibut

Preparation:

COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK --- þ TNet 3.50 ÷ Intelec þ 42 BBS III - Carson, Ca - (310) 549-5539 ====================================================================== ====
BBS: COLOSSUS Date: 01-01-93 (21:12) Number: 2687 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Roberts 5 Conf: (125) COOK

Barbecued Shrimp and Chicken

Servings: 2 Servings

Ingredients:

1 teaspoon Minced Garlic
½ teaspoon Onion Powder
½ teaspoon Ground Cumin
¼ cub Melted Butter
½ pound Medium Shrimp
1 pound Boneless Chicken Breast

Preparation:

Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade.

Re-posted by Lois Flack, CYBEREALM BBS - KOOK-NET, (315)786-1120

BASIC FISH MOUSSE

Servings: 6 servings

Ingredients:

½ pound Whitefish fillets
½ pound Cooked lobster
2 tablespoon Finely diced onion
½ teaspoon Salt
2 tablespoon Brandy
1 tablespoon Tomato paste
½ cub Egg whites
¾ cub Whipping cream

Preparation:

PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Basic Stir-Fried Shrimp

Servings: 2 Servings

Ingredients:

¾ pound Medium Shrimp; peeled anddeveined
Kosher Salt
¼ cub Dry Sherry; or Chinese RiceWine
2 teaspoon Ginger; minced
Cornstarch
½ cub Unsalted Chicken Stock
2 tablespoon Oil
Salt
White Pepper
3 cub Vegetables; diced or slicedSnow Peas, Sugar Snap Peas,Water Chestnuts, Celery orBok Choy, Red or GreenPeppers, blanched BroccoliFlorets, Bamboo Shoots

Preparation:

Sprinkle the shrimp with 1 ts Kosher salt, toss to distribute the salt evenly and let stand 1 minute. Rinse and drain. Repeat. Drain shrimp well and transfer to a small bowl. Add sherry or wine, 1 ts ginger and 1 tb cornstarch. Stir to combine and let stand 15 minutes.
Dissolve ¾ ts cornstarch in the chicken stock and set aside.

Drain the shrimp and discard the marinade. Place a wok or a skillet over high heat and add 1 tb oil, the remaining ginger and a pinch of salt and pepper. When the ginger sizzles, add the drained shrimp and stir-fry just until they begin to stiffen and turn opaque. Remove.

Add the remaining oil to the pan, add the vegetables and stir fry until heated through. Stir the stock mixture to dissolve the cornstarch and add it to the pan. Cook until the sauce is thick and glossy. Serve immediately.

Note: This dish can be varied almost endlessly, according to the vegetables available. But not all the choices given here should be combined. One to 3 vegetables, carefully chosen for their compatibility with the shrimp and one another make a better dish than a jumble of colors and flavors. Favorite combinations include snow peas and water chestnuts, or red pepper, celery and bamboo shoots.

Per Serving: Calories: 350, Protein: 30 g, Carbohydrate: 13 g, Fat:
16 g, Saturated Fat: 3 g, Cholesterol: 207 mg, Sodium: 357 mg, Fiber:
2 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Bass with Avocado Sauce

Servings: 4 Servings

Ingredients:

1 small Ripe Avocado; coarselychopped
¼ cub Skim Milk
1 tablespoon Lime Juice
1 Clove Garlic; minced
1 dash Hot Sauce
2 tablespoon Lemon Juice
1 tablespoon Light Soy Sauce
1 teaspoon Lemon Rind; grated
1 teaspoon Dijon Mustard
16 ounce Bass Fillets
1/3 cub Fine Dry Bread Crumbs
Vegetable Cooking Spray

Preparation:

Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450øF for 7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce.

Alternate Fish: Jumbo Cod, Orange Roughy, Grouper.

Per Serving: Calories: 193, Protein: 23.6 g, Carbohydrate: 10 g, Fat:
6 g, Cholesterol: 63 mg, Sodium: 332 mg.

Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith

Blackened (Cajun) Arctic Char

Servings: 4 servings

Ingredients:

1 each Arctic char - 1 kg(4.5 lbs)
6 tablespoon Butter
2 each Lemons, cut into wedges
1 tablespoon Cajun spice (recipe follows)

Preparation:

Fillet the Char (fresh or thawed) about 25 mm thick (1-½").
Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char.
Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings.
From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle.

Blackened Arctic Char

Servings: 4 servings

Ingredients:

2 pound Arctic Char
6 tablespoon Butter
2 Lemons, Cut Into Wedges
1 tablespoon Cajun Spice

Preparation:

Fillet the Char (fresh or thawed) about 25 mm thick (1-½"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From; The Calgary Herald (89.05.03) by Terry Bullick. Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic Circle.

Blackened Redfish

Servings: 6 servings

Ingredients:

6 each 8-10oz redfish fillets
¾ pound Unsalted butter, melted

SEASONING MIX:
1 tablespoon Sweet paprika
2 ½ teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ground cayenne pepper
¾ teaspoon Ground white pepper
¾ teaspoon Ground black pepper
½ teaspoon Dried thyme leaves
½ teaspoon Dried oregano leaves

Preparation:

NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about ½ inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than ¾ inch thick.
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heated serving plate.
I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish.
From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0

Boiled Crabs

Servings: 4 servings

Ingredients:

2 each Lemons, quartered
8 each New red potatoes
4 each Small ears fresh corn
4 each Small yellow onions
1 cub Salt
½ cub Ground red pepper
½ cub Ground white pepper
½ cub Ground black pepper
12 each Live blue crabs

Preparation:

Fill a large (10-quart) stockpot one-third full with water.
Add the lemons, potatoes, corn, onions, salt, and peppers.
Cover and bring to a boil over high heat. Let boil for 10 minutes.
Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes.
Turn off the heat and let sit, covered, for 10 minutes more.
From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast."

Boiled Crawfish -- Justin Wilson

Servings: 10 servings

Ingredients:

4 each Boxes salt (no size mentione
6 each Pouches crab boil
9 each Lemons
8 ounce Cayenne pepper
5 pound Small white onions
1 Garlic
24 each Small potatoes
1 Smoked sausage
1 Corn
50 pound Live crawfish

Preparation:

Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish.
Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat.
While water is coming to a boil, cull and clean crawfish.
Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.
Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help."

Bouillabaisse

Servings: 4 Servings

Ingredients:

½ cub Olive oil
½ cub Onion, chopped
1 tablespoon Chopped garlic
½ cub Chopped celery
1 pound Tomatoes (canned)
1 ounce tomato sauce
2 teaspoon Salt
1 tablespoon Paprika
½ cub Sherry or white wine
2 cub Water
Pinch of dried basic
1 ½ pound large or med shrimp
3 Fish fillets, cut into 1-in
Pieces
1 pound Crabmeat, clams and scall
4 medium Lobster tails

Preparation:

Put all ingredients, except the seafoods, in crockpot. Cover and cook on HIGH for 2-4 hours. Add seafoods, cover and cook an additional 3-4 hours on HIGH.

Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Brigitte's Shrimp or Tuna Mousse

Servings: 6 servings

Ingredients:

2 tablespoon Mayonnaisse
½ cub Water
1 can Tomato soup
1 package 8 oz cream cheese
1 teaspoon Paprika
1 pound Shrimp or 2 sm cns tuna
¼ cub Peppers, finely chopped
½ cub Celery, finely chopped
1 tablespoon Onion, grated
1 teaspoon Worchestershire Sauce
¼ teaspoon Salt
1 package Unflavored gelatin in
Water as directed

Preparation:

Soak gelatin in water. Heat undiluted sop; add gelatin and stir well until dissolved. Mash cream cheese; add to soup and continue to heat until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna, and vegetables and seasonings. Mix well and put into a well-oiled mold. Enjoy! Source: Brigitte Sealing, Watertown, NY

BRITHYLL A CHIG MOCH (Trout and Bacon)

Servings: 1 servings

Ingredients:

1 Rainbow trout
Thyme, fresh
Sage, fresh
Butter; a little
Rosemary, fresh
Parsley, fresh
1 Bacon rasher

Preparation:

Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve with boiled potatoes and plain fresh vegetables.
This dish used to be baked in an open fire with the fish encased in mud.

Anthony Crowter, Cae Nest Hall Hotel
Llanbedr Merionnydd, N. Wales

Brithyll a Chig Moch (Trout and Bacon) Welsh

Servings: 1 servings

Ingredients:

1 each Rainbow Trout (1 per person)
1 Fresh thyme
1 Fresh sage
1 A little butter
1 Fresh rosemary
1 Fresh parsley
1 each Rasher of bacon (per person)

Preparation:

Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter.

Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes.

Open top of foil and shape like a boat, paint with a little butter and serve.

Serve with boiled potatoes and plain fresh vegetables.

This dish used to be baked in an open fire with the fish encased in mud.

Anthony Crowter, Cae Nest Hall Hotel, Llanbedr Merionnydd, N. Wales

Broiled Catfish Steaks

Servings: 4 Servings

Ingredients:

16 ounce Catfish Steaks
¼ cub No-Salt Added Tomato Sauce
¼ cub Vinegar
1 ½ teaspoon Sugar
¾ teaspoon Fresh Dill; minced
⅛ teaspoon Paprika
¼ teaspoon Pepper
½ teaspoon Worcestershire Sauce
½ teaspoon Vegetable Oil
Vegetable Cooking Spray
Lemon Slices
Fresh Dill Sprigs

Preparation:

Rinse steaks under cold, running water; pat dry and set aside. Combine tomato sauce and next 7 ingredients in a small bowl; stir well. Brush half of mixture over 1 side of steaks. Coat rack of a broiler pan with cooking spray. Place steaks on rack; broil 4-5" from heat.
Carfully turn fish over; brush with remaining tomato mixture. Broil an additional 6 minutes, or until fish flakes easily when tested with a fork. Garnish with lemon and dill, if desired.

Per Serving: Calories: 150, Protein: 20.2 g, Carbohydrate: 6.9 g, Fat: 4.2 g, Cholesterol: 62 mg, Sodium: 78 mg.

Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith

Broiled Fish with Three Peppers

Servings: 4 Servings

Ingredients:

1 ½ pound Fresh Fish Fillets or Steaks
4 tablespoon Light Olive Oil
Salt
Pepper
1 small Red Bell Pepper; seeded andsliced into thin strips
1 small Green Bell Pepper; seededand sliced into thin strips
1 small Yellow Bell Pepper; seededand sliced into thin strips
½ pound Mushrooms; thickly sliced
½ tablespoon Fresh Basil; chopped or
1 teaspoon Dried Basil; crumbled
1 small Jalapeno Pepper; seeded andfinely minced

Preparation:

Preheat the broiler. Rinse the fish under cold water and pat very dry.
Brush lightly with half the oil. Season to taste. Broil the fish 4-5" from the heat, 6-12 minutes per inch of thickness, or until the fish is just opaque throughout.

While the fish is broiling, heat the remaining oil in a large saute pan over medium-high heat. Add the remaining ingredients to the pan.
Thoroughly blend and stir for 3-4 minutes until the vegetables are heated through, but still firm. Portion the fish on individual warm plates. Top with the sauteed vegetable mixture. Serve immediately.

Per Serving: 285 calories, 32 g protein, 5 g carbohydrate, 15 g fat, 2 g saturated fat, 73 mg cholesterol, 95 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Broiled Flounder

Servings: 4 Servings

Ingredients:

4 Double Filets of Flounder
2 Eggs, separated
1 pinch Salt, Pepper, Dry Mustard
1 cub Peanut Oil
4 tablespoon Pickle Relish
1 tablespoon Parsley, chopped
1 tablespoon Lemon Juice
1 dash Tobasco

Preparation:

1) Place the egg yolks in a blender, food processor or deep bowl.

2) Blend in the salt, pepper and mustard. If blending by hand, use a small
whisk.

3) If using the machine, pour the oil through the funnel in a thin, steady
stream with the machine running. If mixing by hand, add oil a few drops
at a time, beating well in between each addition.

4) When half the oil has been added, the rest may be added in a thin steady stream while beating constantly with a small whisk.

5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg whites until stiff but not dry and fold into the mayonnaise created through step 4.

6) Broil the fish about 2 inches from the heat source for about 6-10 minutes, depending on the thickness of the filets.

7) Spread the sauce over each filet and broil for 3-5 minutes longer, or
until the sauce puffs and browns lightly.

From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown,NY 315-786-1120

Broiled Halibut with Wild Mushrooms and Spinach

Servings: 4 Servings

Ingredients:

HALIBUT:
¼ cub Fresh Lime Juice
1 tablespoon Low-Sodium Soy Sauce
2 Cloves Garlic; minced
2 teaspoon Peanut Oil
2 teaspoon Chicken Stock
1 teaspoon Green Onion; minced
¼ teaspoon Red Pepper Flakes
4 Halibut Fillets; about 5 ozeach, 1" thick
1 cub Wild Mushroom of your choicecut into pieces

SPINACH:
2 tablespoon Chicken Stock
1 tablespoon Shallot; minced
2 Cloves Garlic; minced
2 bunch Spinach; cleaned andtrimmed
Pepper

Preparation:

Combine the first 7 halibut ingredients in a small bowl. Place halibut in a baking dish. Pour marinade over halibut and refrigerate for 1 hour. Bring stock, shallot and garlic to boil in a large heavy skillet over high heat. Add spinach; cover and cook until spinach just wilts, about 2 minutes. Remove from heat. Season with salt and pepper. Cover and keep warm.

Meanwhile, preheat broiler. Transfer halibut to broiler pan; reserve marinade. Broil halibut until just opaque on top, about 3 minutes.
Turn halibut over and add mushrooms to broiler pan. Continue broiling until halibut is just cooked through and mushrooms are tender, about 3 minutes.

Bring reserved marinade to boil in heavy small saucepan. Drain spinach, if necessary, and divide among 4 plates. Top with halibut.
Pour marinade over, and garnish with mushrooms and serve.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Broiled North Sea Black Cod

Servings: 4 Servings

Ingredients:

1 ½ pound Black Cod, Rock Cod, or Red
Snapper Filets
3 tablespoon Regular Soy Sauce
1 tablespoon Dark Soy Sauce
2 tablespoon Rice Wine or Sherry
1 tablespoon Cilantro; finely chopped
1 tablespoon Celery; finely chopped
2 teaspoon Sugar
1 pinch Ground White Pepper

Preparation:

Cut fish into serving-size pieces. Combine remaining ingredients in a glass baking dish. Add fish, turning to coat both sides. Cover and refrigerate, turning once, for 4-6 hours.

Place fish on a rack in a foil-lined baking pan. Broil 4-6" from heat source for 4 minutes. Turn fish and broil 4-5 minutes longer, or until center of fish is opaque.

Per Serving: Calories: 140, Protein: 26 g, Carbohydrate: 4 g, Fat: 1 g, Cholesterol: 61 mg, Sodium: 1108 mg.

Source: East Ocean Seafood Restaurant, Emeryville CA Typed by Katherine Smith

Broiled Northern Pike

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
4 (4 oz) northern pike fillets
[«" thick]
2 tablespoon Butter [melted]
2 tablespoon Worcestershire sauce
Seafood seasoning mix
[optional]

Preparation:

1) Place the fillets in a broier pan and por a mixture of butter and worcestershire sauce over them... Liberally sprinkle with the seasoning mix (if desired)... turning to coat each side... 2) Broil 3" to 7" from the heat for 2« min. each side or until fish flakes easily...

from BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN" AND COOKIN" cookbook and retyped for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 786-1120

Broiled salmon with lime and cilantro

Servings: 4 servings

Ingredients:

½ cub Cilantro leaves,finely chopp
1 Garlic clove,lg,fine chopped
2 tablespoon Lime juice
1 tablespoon Olive oil
½ teaspoon Salt
4 Salmon steaks,¾" thick

Preparation:

1. Combine cilantro, garlic, lime juice, oil and salt in bowl.
Reserve 2 tablespoons. Pour remainder over fish on plate. Let stand, covered, 10 minutes. 2. Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoons marinade. 3.
Broil 6" from heat for 3-4 minutes. Turn steaks over. Brush with remaining tablespoon marinade. Broil 3 more minutes or until cooked through.

Cabbage Stuffed with Orzo and Shrimp

Servings: 4 Servings

Ingredients:

3 tablespoon Onion; finely chopped
1 tablespoon Garlic; minced
2 tablespoon Extra Virgin Olive Oil
½ pound Shrimp; cleaned and cutinto chunks
1 tablespoon Fresh Dill; chopped
1 tablespoon Cilantro; chopped
1 pinch Cayenne Pepper
Salt
Pepper
1 ¼ cub Orzo; cooked
8 large Cabbage Leaves; blanched
½ cub White Wine
½ Lemon; juice of
½ cub Fish Stock
4 tablespoon Unsalted Butter

Preparation:

Saute onion and garlic in the olive oil until softened. Add shrimp and cook until they just turn pink. Do not cook through. Remove from heat and add dill, cilantro, cayenne pepper, salt, pepper and orzo.
Mix well and adjust seasoning.

Place a blanched cabbage leaf on a work surface, concave-side up.
Place 2 tb of the orzo mixture in the hollow of this leaf. Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling. Place the wrapped cabbage leaf seam-side down in a casserole. Wrap remaining leaves the same way.

Pour the wine, lemon juice and stock over the top, cover and bake 1 hour in a preheated 350øF oven. Remove cabbage bundles to a warm serving platter. If a sauce is desired, reduce the liquid in the pan until slightly thickened. Swirl in the butter and serve over the cabbage rolls.

Per Serving: Calories: 210, Protein: 12 g, Carbohydrate: 21 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 70 mg, Sodium: 79 mg, Fiber: 2 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Caesar Mayo Dip

Servings: 4 servings

Ingredients:

2 Anchovy Fillets
1 teaspoon Dijon Mustard
¼ teaspoon Black Pepper
1 tablespoon Lemon Juice
1 ½ cub Mayonnaise
1 teaspoon Worcestershire Sauce
2 tablespoon Parmesan Cheese

Preparation:

Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 ¾ cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas

CAJUN CATFISH A LA DON*

Servings: 8 servings

Ingredients:

8 each Large catfish filets
1 cub Lime/lemon juicefresh squeezed
1 ½ tablespoon Cayenne pepper flakes
1 teaspoon Basil crushed
2 each Garlic cloves finely minced
½ cub Chablis wine
¼ cub Corn or peanut oil
½ teaspoon Dried tarragon
2 tablespoon Cider vinegar
2 tablespoon Chopped scallion greens
2 tablespoon Fresh ground black pepper

Preparation:

Rinse the filets, pat dry, and place flat in a large glass baking pan. Mix all other ingredients together and pour over the filets.
Cover and refrigerate for 8-24 hours. Turn every 4-6 hours. You may either broil these in your oven or upon your grill. I prefer them grilled over coals from hickory, oak, & citrus wood. The combination is excel -lent as it presents a subtle enhancement of the fish it self. Origin: Don Houston's kitchen circa 1993

Cajun Catfish Remoulade

Servings: 8 servings

Ingredients:

1 cub Nonfat Mayonnaise
1/3 cub Creole Mustard
1/3 cub Fresh Horseradish
1 tablespoon Lemon Juice
1 tablespoon Worcestershire Sauce
4 drop Tabasco
1 tablespoon Onion; grated
8 Catfish Fillets
1 quart Water
2 teaspoon Old Bay Seasoning
2 Bay Leaves
½ teaspoon Cayenne Pepper
1 Head Butter Lettuce; torninto bite-sized pieces
2 Beefsteak Tomatoes; cut intowedges
Parsley

Preparation:

Mix first seven ingredients in a glass jar; cover and refrigerate overnight. Cut catfish fillets into bite-sized pieces. Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets. Cook until the meat flakes, about 10 minutes. Remove from heat, cover and let the fish cool in the cooking liquid. Refrigerate until serving time. To serve, drain the catfish fillets and place them on a lettuce-lined platter. Place the remoulade sauce in a bowl and nestle it in the center of the serving platter and serve. Garnish with tomato wedges and parsley.

Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Cajun Rice 'N' Sausage

Servings: 4 Servings

Ingredients:

¾ teaspoon Paprika
¼ teaspoon Anise Seed; lightly crushed
1 teaspoon Fresh Marjoram; minced
2 tablespoon Fresh Basil; minced
2 dash Tabasco Sauce
½ teaspoon Pickled Jalapeno Peppers;minced
1 tablespoon Worcestershire Sauce
½ cub Canned Tomato Puree
14 ½ ounce Can Cut Tomatoes; with theirjuices
¼ pound Chicken Sausage
4 cub Cooked Brown Rice
2 cub Stir-Fried Vegetables
¼ pound Cooked Shrimp
1 Green Onion; minced
¼ cub Parsley; chopped

Preparation:

Combine paprika, anise seed, marjoram, basil, Tabasco, jalapeno, Worcestershire, tomato puree and canned tomatoes with juice. Stir to combine. Preheat oven to 375øF. Lightly prick sausages with the tines of a fork. Place in a small baking pan and roast for 15 minutes.
Remove from oven; reduce oven temperature to 350øF. Cut sausages into ¼" rounds.

Combine rice, sausages, and 1 cup tomato mixture in a 2 quart casserole; par to an even layer. Combine vegetables and shrimp with remaining tomato mixture; spoon over rice and sausages. Cover and bake for 15 minutes, until hot. Stir in green onions and parsley.

Per Serving: 395 calories, 23 g protein, 63 g carbohydrate, 8 g fat, 2 g saturated fat, 107 mg cholesterol, 529 mg sodium, 5 g fiber.

Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
The Shadow Zone IV - Stinson Beach, CA

Cajun Snapper

Servings: 4 servings

Ingredients:

2 pound Snapper (filetted)
1 teaspoon Red pepper flakes
3 tablespoon Tabasco sauce
2 tablespoon Ground dill
6 each Scallions chopped
1 teaspoon Salt
4 tablespoon Chopped green Bell pepper
4 tablespoon Chopped red Bell pepper
1 teaspoon File' powder
1 cub Sauterne wine

Preparation:

Lay snapper filets in a pan that you have sprayed liberally with Pam.
Mix wine, Tabasco sauce, peppers, salt, dill, and file' powder together. Pour this mixture over the fish. Cover the pan and marinate for 2-6 hours. Over night is good too! Broil fish either in oven or on a grill. Sprinkle the onion over the filets while cooking. Origin:
Joew LaForte, Slidell-La., Cajun to the max!, Circa 1988

Catalan Rice

Servings: 6 servings

Ingredients:

2 ½ cub Fish Stock
¼ teaspoon Saffron Threads
¼ cub Dry White Wine
6 tablespoon Lard
½ pound Chorizo, Sliced ¼"
1 ½ pound Pork Loin, 1" Cubes
1 Onion, Thinly Sliced
2 Bell Peppers, Julienned
2 Tomatoes, Peeled, Seeded
3 Large Squid
2 cub Long-Grained Rice
¾ cub Blanched Almonds
1/3 cub Pine Nuts
3 Garlic Cloves, Minced
1 cub Artichoke Hearts, Drained
18 Clams Or Mussels, Scrubbed
½ cub Peas
¼ cub Pimientos, Julienned
2 tablespoon Fresh Parsley, Minced

Preparation:

Clean squid and cut body sacs into rings. Cut tentacles in half. In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a flameproof casserole or paella pan, heat the lard over moderately high heat. Saute the chorizo and pork, turning them until they are browned. Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in enough stock to just cover the rice mixture. Bring to a boil and simmer it, covered, for 20 minutes. Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes, or until the rice is just tender and the clams open.
Discard any clams that do not open. Garnish with pimientos and parsley. This is a recipe by Elizabeth David, appearing in an article in 1972 by James Beard. It originated on Spain's Costa Brava. "not a true paella, but it is quite good." A 1972 Gourmet Magazine Favorite.

Catfish Baked with Cheese

Servings: 6 servings

Ingredients:

6 Catfish Fillets (about 2 lb)
½ cub Fresh grated Parmesan cheese
¼ cub Flour
Salt to taste
Black pepper to taste
1 teaspoon Paprika
1 Egg, lightly beaten
1 tablespoon Milk
8 tablespoon Butter, melted
¼ cub Sliced almonds

Preparation:

1. Preheat oven to 350 deg. 2. Wipe the catfish dry 3. Blend together the cheese, flour, salt, pepper, and paprika 4. Combine the egg and milk in a flat dish 5. Dip the fillets in the egg mixture, and then coat with the cheese mixture. Arrange the fillets in one layer in a baking dish, and pour the butter over all. Sprinkle with the almonds. 6. Place in oven and bake for 20 minutes

Charcoal Grilled Salmon with Spicy Black Beans

Servings: 4 Servings

Ingredients:

½ pound Black Beans; soaked
1 small Onion; chopped
1 small Carrot
½ Celery Rib
2 ounce Ham; chopped
2 Jalapeno Peppers; stemmedand diced
1 Clove Garlic
1 Bay Leaf; tied together with
3 Sprigs Thyme
5 cub Water
2 Cloves Garlic; minced
½ teaspoon Hot Pepper Flakes
½ Lemon; juiced
1 Lemon; juiced
1/3 cub Olive Oil
2 tablespoon Fresh Basil; chopped
24 ounce Salmon Steaks

Preparation:

Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid. Toss the beans with the minced garlic, hot pepper flakes and the juice of ½ a lemon. Set aside.

While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves. Pour over the salmon steaks, and refrigerate for 1 hour. Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans.

Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat:
23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber:
8g.

Source: San Francisco Chronicle Typed by Katherine Smith

Chard-Wrapped Salmon and Duxelles

Servings: 2 Servings

Ingredients:

1/3 pound Mushrooms; commercial, wild,or a mixture of both
2 tablespoon Butter
½ cub Onion; finely diced
1 Clove Garlic; minced
1 pinch Dried Savory; crumbled
1 pinch Pepper
¼ teaspoon Salt
2 tablespoon Dry Sherry or Madeira
12 ounce Salmon Fillets; cross-cut
4 large Swiss Chard Leaves; stemmed,blanched, rinsed in coldwater, drained and patteddry
½ cub Brown Veal or Poultry Stock
1 ounce Dry White Wine

Preparation:

Finely dice the mushrooms (if using wild mushrooms with an interesting shape, cut them into long strips or wedges.) Melt 1 tb of the butter in a large non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, shaking or stirring, until the mushrooms begin to wilt. Add the garlic, savory, pepper, and ⅛ ts salt. Cook until the liquid given off by the mushrooms is nearly gone, then add the sherry and cook until evaporated. Remove from heat, taste for seasoning, and set aside to cool.

Remove any pin bones from the salmon fillets and season lightly with remaining salt and pepper. Lay out 2 chard leaves in opposite directions, slightly overlapping. Place a salmon fillet across the middle, skin side up (if the belly flap is especially long or thin, fold it double for a more compact, even shape.) Arrange ¼ of the mushrooms mixture on each side of the salmon. Fold the near end of the leaves over the fish, tuck in the sides, then fold the whole thing over the remaining leaf, forming an envelope. Trim off the remainder of the leaf to form a neat package. Repeat with the remaining salmon fillet.

Heat the stock and wine to a simmer in the same skillet used for the mushrooms. Place the salmon packages in the pan, seam side down, cover, and cook at a simmer until a skewer easily enters the center of the fish, 8-12 minutes depending on the thickness.

Transfer the fish to plates, turn the heat under the skillet to high, and reduce the stock slightly. Swirl in the remaining butter, taste for seasoning, and pour over the fish.

Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27 g, Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber :
2 g.

Source: San Francisco Chronicle Typed by Katherine Smith

Charleston Shrimp Supreme

Servings: 6 Servings

Ingredients:

4 tablespoon Butter
4 tablespoon Flour
1 ½ cub Milk
1 each Bay leaf
1 dash Red pepper
½ each Juice of 1 lemon
8 tablespoon Tomato catsup
4 tablespoon Worcestershire sauce
1 Salt & pepper to taste
2 pound Shrimp; cooked

Preparation:

Cream butter and flour. Add milk and make a thick cream sauce. Add remaining ingredients, except shrimp. Salt and pepper to taste. Add cooked shrimp and heat until very hot. Serve with rice.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Chilled Grouper Salad

Servings: 4 Servings

Ingredients:

1/3 cub Light Cottage Cheese
1/3 cub Light Mayonnaise
3 tablespoon Skim Milk
2 teaspoon Horseradish
1 teaspoon Lemon Juice
⅛ teaspoon Lemon Pepper
1 cub Water
½ cub Chablis
½ teaspoon Hot Sauce
1 medium Onion, sliced
4 Strips Lemon Rind
1 pound Grouper Fillet
½ cub Carrot, shredded
½ cub Tomato, chopped
6 cub Romaine, shredded

Preparation:

Process first 6 ingredients in the container of an electric blender or food processor until smooth, set aside. Combine water and next 4 ingredients in a large skillet; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add fillet; cover and simmer 20 minutes or until fish flakes easily when tested with a fork.

Gently remove fillet, and discard liquid. Cover and chill fillet 1 hour. Flake fillet with a fork; arrange fillet, carrot, and tomato on a lettuce-lined serving platter. Serve with Horseradish dressing.
Alternate fish: Jumbo cod, sea bass.

Source: Safeway Nutritional Awareness Programme

Chinese: Steamed Prawns with Black Beans (See Jup Jing Ha

Servings: 4 servings

Ingredients:

¾ pound Raw prawns
1 ¼ tablespoon Black beans
1 Clove garlic, chopped
1 Green onion, chopped
1 tablespoon Oil
½ teaspoon Salt
1 teaspoon Oil
1 ½ teaspoon Thin soy sauce
1 teaspoon White wine
1 teaspoon Oyster sauce

Preparation:

Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plumlp. Wash, drain and put prawns in a pie pan so as to be ready for steaming.

Wash black beans two times and mash into a paste; then add the chopped garlic.

Combine remaining ingredients, EXCEPT the oil.

Pour mixture over prawns; then, pour oil on top.

Cover and steam 10 minutes. Serve over rice.

SOURCE: Chopstick, Cleaver and Wok.

Chive Potato Pancakes with Smoked Salmon and Golden Cavia

Servings: 6 Servings

Ingredients:

2 pound Russet Potatoes; peeled andcubed
1 medium Onion; cut into chunks
2 tablespoon Matzo Meal; or All-PurposeFlour
2 Eggs; separated
4 tablespoon Fresh Chives; chopped
2 teaspoon Salt
½ teaspoon White Pepper
2/3 cub Corn Oil; for frying
6 ounce Smoked Salmon; thinly sliced
3 ounce Golden Caviar

Preparation:

Preheat oven to 325øF. Place 2 large cookie sheets in oven to heat.

Shred potatoes and onion in a food processor. Transfer contents of work bowl to a large bowl. Insert steel blade in processor. Return potato-onion mixture to work bowl and process until finely chopped.
Set large strainer over medium bowl. Place potato and onion mixture in strainer and press firmly to extract liquids; reserve liquids.
Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2 tb chives, salt and pepper. Pour clear portion off reserved potato liquids, leaving thick paste at bottom of bowl. Add paste to potato batter. Beat egg whites until stiff but not dry; fold into batter.

Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high heat. Drop 1 heaping tablespoon potato batter per pancake into hot oil; spread each to 3" diameter. Cook pancakes until bottoms are brown, about 4 minutes. Turn and cook until second sides are brown, about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat with remaining batter, adding more oil to skillet as necessary.

Overlap pancakes on plates. Garnish with smoked salmon and caviar.
Sprinkle with chives and serve.

Source: Unknown Typed by Katherine Smith

Christmas Casserole

Servings: 4 servings

Ingredients:

1 can Salmon; 6 ½ oz or 233 g
2 cub Soda crackers-coarsely crush
1 can Corn; creamed, 14 oz
1 cub Cheddar cheese; grated
¼ cub Milk
¼ cub Green pepper, cubed
1 Egg
⅛ teaspoon Pepper
1 teaspoon Butter
2 tablespoon Almonds; thin sliced

Preparation:

Preheat oven to 450F. Drain salmon in large bowl. Remove skin and bones. Flake. Crush soda crackers with rolling pin coarsely. Add to salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and pepper. Mix. Beat egg lightly with fork in small bowl and add to salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish with lid. Smooth top. Top with reserved crushed soda crackers and dot with butter. Sprinkle top with thin sliced almonds.
Bake covered 30 minutes at 35Oø. Uncover for last 5 minutes.

Good if you don't want to bother making stuffing.

This is based on my grandmother's recipe and was originally made with oysters (they came in on trains to Iowa at Christmas time at the turn of the century and were only available then. Unfortunately, they fairly expensive here in Toronto :)

Serves:4 Source: Anne MacLellan

CHRISTMAS CRAB QUESADILLAS

Servings: 8 Servings

Ingredients:

¼ pound Butter or margarine,
Divided
1 Whole shallot (or 2 or 3
Green onion), finely
Minced
1 teaspoon Chopped fresh chives
½ pound Lump crab meat, picked over
To remove shells
2 tablespoon Sour cream
1 teaspoon Chopped fresh dill
Salt, to taste
Hot pepper flakes, to taste
6 10-inch flour tortillas at
Room temperature
¾ cub Grated Monteray Jack cheese

GARNISHES:
½ cub (each) finely chopped red
And green bell peppers
Radicchio leaves, 3 per
Plate
Salsa
Quacamole
Sour cream

Preparation:

Preheat the oven to 375F.

Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives.
Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well.

Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter.

Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters.

Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers.

Serves 8.

[The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.

Citrus Shrimp and Scallops

Servings: 4 Servings

Ingredients:

½ pound Fresh or frozen Scallops
½ cub Orange juice
1 teaspoon Grated Gingerroot
¼ teaspoon Ground Red Pepper
1 Orange, cut in 8 wedges
1 teaspoon Finely shredded Orange Peel
2 tablespoon Soy Sauce
1 Clove garlic, minced
12 Fresh or frozen Pea Pods
12 fresh or frozen large Shrimp, peeled and deveined (about ½ lb
total)

Preparation:

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.
*********************************************************** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium.

From Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120

Clam Casserole

Servings: 4 Servings

Ingredients:

32 each RITZ crackers
2 each Eggs (beaten)
10 ounce Can of cream Mushroom soup
2 ½ cub Minced clams w/juice
½ cub Milk

Preparation:

Mix all together and pour into greased 2 qt. casserole. Crumble additional crackers on top. Bake at 300F for 1 hour.

From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

Coconut Beer Batter Shrimp

Servings: 8 Servings

Ingredients:

SEASONING MIX:
1 tablespoon Cayenne pepper
2 ¼ teaspoon Salt
1 ½ teaspoon Sweet paprika
1 ½ teaspoon Black pepper
1 ¼ teaspoon Garlic powder
¾ teaspoon Onion powder
¾ teaspoon Dried thyme
¾ teaspoon Dried oregano

FOR THE SHRIMP:
2 Eggs
1 ¾ cub Flour
¾ cub Beer
1 tablespoon Baking powder
4 Dozen medium shrimp, peeledand deveined, about 2 lbs.
Vegetable oil for frying
3 cub Grated coconut (6 oz)

Preparation:

1. Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

2. Mix 1 ¼ cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

3. Combine the remaining flour with 1 ½ tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl.

4. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet.

5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about ½ to 1 minute on each side. Do not crowd the fryer.

6. Drain on paper towels and serve immediately. Wonderful with warm orange marmalade.

Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda Fields, Cyberealm BBS Watertown NY 1993

Coconut Fish Curry

Servings: 4 servings

Ingredients:

650 g Thick white fish fillets
2 teaspoon Lemon juice
1 teaspoon Cumin seeds
½ teaspoon Fennel seeds
½ cub Desiccated cocunt
2 Piece ginger chopped (2cm)
2 Dried chillies, soaked for
15 minutes in hot water
2 Cloves garlic
1 medium Onion
¾ teaspoon Turmeric
2 teaspoon Tamarind concentrate
2 tablespoon Butter
1 ½ cub Water
2 tablespoon Chopped coriander

Preparation:

Preparation time: 20 minutes Cooking time: 12 minutes

Cut across the fillets to make thick slices. Sprinkle with lemon juice and set aside. Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic. Grind to a powder in a spice grinder. Grind the ginger, chillies, garlic and onion to a paste and add the ground spices, turmeric and tamarind. Fry the prepared seasoning paste in the butter for 1.5-2 minutes, stirring.
Add water and bring to boil. Simmer for 6 minutes. Add the fish with half the coriander. Simmer gently until the fish is tender, about 6 minutes. Serve with rice, garnishing with the remaining coriander.

Codfish Balls

Servings: 4 servings

Ingredients:

2 cub Cod, cooked and flaked
1 Egg, beaten
1 dash Pepper
1 tablespoon Butter, melted
1 ½ cub Potatoes, mashed
½ teaspoon Salt
½ tablespoon Onion juice
Hot deep Canola oil

Preparation:

Mix cod, egg, pepper, butter, potatoes, salt and onion juice. Beat until smooth. Shape lightly into small balls and deep fry in hot oil until golden brown, approximately 1 minute. Drain on paper towels and serve with lemon slices and cocktail sauce, if desired. Serves 4 as a Main dish. Serves 8 to 10 as an Appetizer. Preparation time: 10 to 15 minutes. Cooking time: Approximately 1 minute.
"101 Simple Seafood Recipes" by Pam & Bill Collins

Coygimwch dell Patagonia (Prawn Patagonia) Welsh

Servings: 8 servings

Ingredients:

1 each Small cauliflower
1 each Teacup double cream
¼ pound Caerphilly cheese
1 tablespoon Tomato ketchup
1 teaspoon Ground bay leaf
1 teaspoon Mustard powder
1 pint Thick Bechamel sauce
½ pound Peeled prawns
1 teaspoon Garlic salt
1 teaspoon Celery salt
1 teaspoon Turmeric

Preparation:

Cook small cauflower untill the florettes are soft, but still firm.
Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot.

Make a pint of Bechamel sauce using Welsh butter to Panada consistency.

Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled)
and heat gently. Do not boil.

Pour the mixture over the cauliflower and grill until golden brown.

pipe creamed potatoes around the individual portions.

Mrs. M Neal, Plas Fron Deg, Church Walks, Llanduduno.

Crab and Corn cakes

Servings: 1 Servings

Ingredients:

1 cub Corn
2 Cloves garlic,chopped
1 teaspoon Dijon mustard
1 Egg
1 teaspoon Worcestershire sauce
½ cub Crab
½ cub Flour
2 Green onions, chopped

Preparation:

Blend ½ c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour.

Source: Modified from Health Smart Gourmet Cooking

Typed by: Sharon Verrall

Crab and Cream Cheese Hors d'oeuvre

Servings: 1 servings

Ingredients:

8 ounce Pkg Cream Cheese, softened
8 ounce Backfin crabmeat
1 tablespoon Milk
2 tablespoon Chopped onion
½ teaspoon Horseradish
2 ounce Slivered almonds
1 Salt
1 Pepper

Preparation:

Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups.
Mrs. Thomas H. Morton

Crab Cakes

Servings: 4 servings

Ingredients:

1 pound Backfin crabmeat
1 teaspoon Worcestershire sauce
2 tablespoon Mayonnaise
1 each Egg, beaten
¼ cub Cracker meal
1 Garlic to taste
1 Pinch cayenne pepper

Preparation:

Combine all ingredients and form into small cakes. Sautee in butter.
Serve hot with tarragon sauce (see separate recipe).
Mrs. Jack Beasley

Crab Cakes with Pasilla Chili Aioli

Servings: 8 servings

Ingredients:

½ pound Shelled cooked crab
½ cub Mayonnaise
½ cub Minced carrots
½ cub Minced celery
1 ½ teaspoon Lemon juice
Salt
Pepper
Cayenne
2 White bread slices
1 tablespoon Salad oil
Fresh cilantro sprigs

PASILLA CHILI AIOLI:
1 Large dried pasilla chili
1 can Sliced pimientos (4 oz)
1 tablespoon Olive oil
1 Chopped garlic clove
3 tablespoon Dry white wine
1 teaspoon Lemon juice
¼ cub Chicken broth
¼ cub Mayonnaise
Salt
Pepper

Preparation:

1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt and pepper and cayenne to taste.

2. Tear bread into chunks; whirl in a blender or food processor until crumbs form; mound crumbs on a plate. Drop ¼-cup portions crab mixture into crumbs, and sprinkle crumbs over top; pat into ½"-thick cakes.

3. Place a 10-12" nonstick frying pan over medium heat. Lightly coat pan with oil and cook cakes, using a wide spatula to turn once, until browned on both sides, about 4 minutes total.

4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add aioli to taste.

*** PASILLA CHILI AIOLI ***

1. Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in ½" pieces.

2. Drain pimientos; pat dry.

3. In a 10-12" frying pan combine olive oil, chili, pimientos and garlic. Stir over medium heat for 2 minutes. Add wine and lemon juice. Stir over high heat until most of the liquid evaporates, about 1 minute. Add chicken broth; boil, uncovered, until liquid is reduced to ¼ cup, about 2 minutes. Let cool.

4. Whirl mixture in a blender or food processor with mayonnaise until smoothly pureed. Add salt and pepper to taste. Makes ½ cup.

~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ

Crab Casserole

Servings: 4 servings

Ingredients:

1 pound Crabmeat
2 each Eggs, separated & beaten
1 ½ cub White sauce
1 Parsley or green pepper
½ teaspoon Tabasco
1 Salt/pepper to taste

Preparation:

Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes.
Mrs. William W. Prentice

Crab Diablo

Servings: 4 Servings

Ingredients:

1 ¼ pound Fresh Dungeness Crab Meat
2 cub Heavy Cream
1 large Shallot; minced
4 tablespoon Dijon Mustard
1 ounce Brandy or Cognac
1 pinch Cayenne Pepper
1 tablespoon Parsley; chopped
2 tablespoon Pimento; chopped
½ tablespoon Butter
1 tablespoon Fresh Bread Crumbs

Preparation:

In a heavy saucepot, gently saute minced shallot over moderate heat in butter for about 1 minute. Add heavy cream and reduce over moderate heat until only about 1 1/3 cups remain. In a mixing bowl, whisk together mustard with small amounts of the cream mixture. Add brandy, parsley, pimento and cayenne pepper.

Preheat oven to 375øF. Combine sauce with fresh crab meat and divide into four baking dishes. Sprinkle with bread crumbs and bake in the oven about 12 minutes or until hot and bubbling. Garnish with lemon and parsley. Serve with crusty French bread and a cool, crisp sparkling wine.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Crab Dip

Servings: 8 servings

Ingredients:

1 pound Crabmeat
½ cub Mayonnaise or salad dressing
1 Garlic salt, to taste
2 tablespoon Onion, grated
2 teaspoon Prepared Mustard
2 teaspoon Powdered Sugar
2/3 cub White Wine

Preparation:

Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers.

Crab Newberg

Servings: 4 servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour
½ teaspoon Salt
¼ teaspoon Paprika
1 dash Cayenne Pepper
1 cub Half and Half
½ cub Milk
¼ cub Sherry
2 each Egg Yolks, beaten
1 pound Crabmeat, picked

Preparation:

Place butter in a 1 ½ quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients.
Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat.
Serve over toast points or patty shells, if desired.

Crab Roll Hors d'oeuvre

Servings: 1 servings

Ingredients:

1 pound Backfin crabmeat
8 ounce Cream cheese, softened

Preparation:

Season slightly with your choice of the following:
salt cream onion sherry pepper tabasco mustard : Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson

Crab Stuffed Mushrooms

Servings: 10 servings

Ingredients:

20 each Large Mushrooms
1 Italian dressing
8 ounce Crabmeat, well picked
¾ cub Fresh breadcrumbs
2 each Eggs, beaten
¼ cub Mayonnaise
¼ cub Onion, minced
1 teaspoon Lemon juice

Preparation:

Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes.
Yields 20 appetizers or 4 main course servings.

Crabcakes from Brigitte

Servings: 4 Servings

Ingredients:

½ cub Scallions Tops,chopped
2 tablespoon Parsley, chopped
2 tablespoon Non-Fat Yogurt
1 tablespoon Lemonjuice
1 tablespoon Fat-free Majonnaise
1 teaspoon Worshestershire sauce
½ teaspoon Paprika
¼ teaspoon Red Pepper
¼ teaspoon Dry Mustard
1 pound Lump Crab Meat
1 ¼ cub Breadcrumbs, fresh

Preparation:

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 ¼ 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.

Out of "lose Weight Naturaly" cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Crab-Stuffed Crepes

Servings: 24 servings

Ingredients:

CREPES:
3 Eggs,beaten
1 ½ cub Milk
2 tablespoon Butter or margarine,melted
1 cub Flour,all-purpose
½ teaspoon Salt
1 cub Swiss cheese,grated

CRAB FILLING:
½ cub Butter or margarine
½ cub Green onion,minced
2 pound Crabmeat,fresh lumb
Salt to taste
White pepper to taste
1 pinch Garlic powder(opt)
½ cub Dry vermouth

SWISS CHEESE SAUCE:
2/3 cub Dry vermouth
¼ cub Cornstarch
¼ cub Milk
4 cub Heavy cream
Salt to taste
White pepper to taste
1 ½ cub Swiss cheese,grated

Preparation:

*** CREPES ***

1. Place eggs, milk and butter in blender; add flour and blend about 1 minute, until smooth.

2. Refrigerate batter at least 2 hours and as long as 12 hours before making crepes.

3. To cook crepes, pour 3 tablespoons batter into greased, heated crepe pan or small skillet; cook until done on one side (it is not necessary to cook crepes on both sides).

4. To assemble crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct seasoning.

5. Place a large spoonful crab mixture on each crepe and roll; place seam side down in two buttered large rectangular glass baking dishes.

6. Spoon remaining crab mixture over crepes; sprinkle with grated cheese and dot with butter.

7. Bake uncovered in preheated 400'F. oven 20 minutes, until hot and bubbly.

8. This dish may be frozen or refrigerated before serving; if chilled, remove from refrigerator 30 minutes before baking.

*** CRAB FILLING ***

1. Melt butter in skillet; stir in green onions and crabmeat.

2. Mix lightly and cook a few minutes; add seasonings.

3. Add vermouth and boil rapidly until liquid is almost evaporated.

4. Scrape from skillet into bowl; reserve.

*** SWISS CHEESE SAUCE ***

1. Blend cornstarch and milk; reserve.

2. Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to 2 tablespoons.

3. Remove from heat; stir in cornstarch and milk mixture.

4. Return skillet to low heat and add cream slowly, along with salt and pepper; cook several minutes until slightly thickened.

5. Stir in cheese and cook until melted and well-blended; correct seasoning.

NOTE: This recipe makes enough crepes to fill two baking dishes.

Crayfish Etouffee

Servings: 12 Servings

Ingredients:

¾ pound Butter
2 cub Chopped green pepper
4 teaspoon Salt
1 teaspoon Cayenne pepper
¼ cub Tomato paste
1 ½ cub Water
4 pound Crayfish tail meat
1 teaspoon Kitchen bouquet
6 cub Chopped onion
5 each Cloves of garlic
1 teaspoon Black pepper
1 teaspoon Sugar
3 tablespoon Cornstarch
1 ½ cub White wine
1 each Scallion, chopped

Preparation:

In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice.
Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm.

Crispy Coconut Shrimp

Servings: 4 servings

Ingredients:

24 medium Shrimp
½ teaspoon Garlic and herb seasoning
¼ teaspoon Black pepper
¾ cub Flour
1 Egg, well beaten
¼ cub Shredded coconut

Preparation:

1. Preheat oven to 425F. Spray large baking sheet with nonstick spray.

2. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, the flour, then back in egg, then in coconut. Arrang shrimp on baking sheet.

3. Bake 12-15 minutes or until golden and crisp.

Great served along with low-calorie, warmed orange marmalade as a dipping sauce.

Each serving provides: 1 ½ protein, 1 bread, 15 calories. Per serving: 173 calories

Source: Weight Watchers Magazine, June 1993

Crowd-Pleasin' Cod Sandwiches

Servings: 6 servings

Ingredients:

½ pound Pacific/True Cod filletsor Ling Cod
¼ cub Butter
3 tablespoon Flour
½ teaspoon Dry mustard
1 dash Cayenne pepper
2 cub Milk
½ teaspoon Worcestershire sauce
½ teaspoon Salt
1 Egg; well-beaten
1 cub Grated sharp Cheddar cheese
3 English muffinssplit and toasted
6 Tomato slices
Parsley

Preparation:

Poach fish (see Easy Poached Fish recipe). Flake into small pieces; set aside. In medium saucepan, over medium heat, melt butter. Stir in flour, mustard and cayenne pepper. Reduce heat; gradually add milk, stirring constantly. Add Worcestershire sauce; continue cooking over medium heat until thickened. Gradually stir about ½ cup of hot mixture into eggs; return to mixture in saucepan.
Continue cooking for 1 minute more, stirring constantly. Add cheese; stir until melted. Stir in fish; heat through. Place toasted muffin halves on baking sheet. Top each with tomato slice. Broil 3 to 4 inches from source of heat for 1 minute. Remove to serving plates; top with sauce. Garnish with parsley. Serve immediately.

Makes 6 servings.

(NOTE: Recipe may be doubled or tripled to serve a crowd!)

A West Coast Fisheries Development Foundation Recipe.

Crunchy Fried Fillets

Servings: 4 Servings

Ingredients:

Salt
1 pound Perch fillets; thawed
Flour, all-purpose
1 Egg; beaten
3 tablespoon Water
25 Crackers, saltine; to 30
Oil, salad; hot

Preparation:

Lightly salt fillets; dredge each in flour. Beat egg and water; dip floured fillets in egg mixture. Coat well with cracker crumbs, pressing crumbs into fish. Fry fillets in hot oil over medium heat until browned. Drain on absorbent paper.

SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

Cumi-Cumi Isi (Stuffed Squid)

Servings: 4 servings

Ingredients:

1 pound Squid, Fresh
¾ pound Snapper Fillets
1 Garlic Clove
1 Egg White
½ teaspoon Salt
¼ teaspoon Pepper, White
dash Nutmeg
2 Shallots
2 Thai Chiles, Fresh
3 Candlenut
2 Lemon Grass, Stem
Oil, For Frying
1 cub Coconut Milk

Preparation:

Clean squid. Wash under cold running water and dry thoroughly.
Remove the skin from the snapper (ensure no bones remain) and cut the meat into tiny pieces. Crush the garlic. Beat the egg whites lightly, add the snapper and garlic and season with salt, white pepper and nutmeg. Stir to blend thoroughly, then stuff the mixture into the squid. Chop the shallots, chiles, candlenuts, and lemon grass, then saute in very hot oil for three to four minutes. Add the coconut milk and bring to the boil, then lower heat and add the stuffed squid. Allow to simmer until the squid is very tender, approximately one hour, then transfer to a serving dish and pour the sauce on top.

Curried Apples and Shrimp

Servings: 4 servings

Ingredients:

1 Med Onion, chopped
2 Stalks Celery, chopped
4 tablespoon Butter or Margarine
2 Apples, sliced
¾ teaspoon Curry Powder
2 teaspoon Flour
¾ cub Water
1 Chicken Bouillon Cube
¾ pound Med Shrimp, shelled & cleane

Preparation:

Saute onion and celery in butter for 2 minutes. Add apple slices and saute another minute. Blend in curry and flour, add bouillon cube and water, stirring until well blended. Add shrimp, cover and simmer for 3 minutes, or until shrimp in no longer translucent.
Good with rice.

Curried Scallops in Cream Sauce

Servings: 4 servings

Ingredients:

8 large Fresh scallops
1 ¼ cub Water
1 slice Lemon
½ Bay leaf
1 ½ pound Potatoes, cut in pieces
5 tablespoon Butter
Salt to taste
Fresh ground pepper to taste
3 ounce Button mushrooms, sliced
2 Shallots, finely chopped
1 teaspoon Curry Powder
¼ cub All-purpose flour
3 tablespoon Whipping cream
2 tablespoon Chopped fresh parsley
Fresh bay leaves (opt)
Lemon twists (opt)
Lime twists (opt)
Fresh dill sprigs (opt)

Preparation:

Wash scallops, remove roe. Pat scallops dry and cut in slices.

Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer gently 20 minutes. Strain, reserving liquid. Discard lemon and bay leaf. If necessary, add enough water to reserved liquid to make 1-¼ cups liquid. Cook potatoes in boiling, salted water until tender.
Drain and return to pan. Mash with 1 tablespoon of butter. Season with salt and pepper. Beat well; cool slightly. Transfer to a large pastry bag.

Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes. Melt remaining butter in a saucepan. Add mushrooms, shallots and Curry Powder and cook 2 minutes. Stir in flour and cook 1 minute.
Add reserved liquid and bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in scallops, cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes or until lightly golden. Garnish with bay leaves, citrus twists and dill sprigs, if desired, and serve hot.

Deviled Crab Croquettes

Servings: 4 servings

Ingredients:

1 pound Crabmeat
½ teaspoon Salt
1 cub Mashed potatoes
1 Old Bay seasoning
2 each Eggs, hard boiled, chopped
1 Dash onion powder
1 each Sm. green pepper, chopped
1 tablespoon Parsley, chopped
1 each Egg, beaten
1 Cracker meal

Preparation:

Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg.¶
Shape into croquettes, roll in cracker meal and deep fry until golden brown.
Mrs. John P. Elberti

Dilled Shrimp

Servings: 30 Servings

Ingredients:

1 ½ cub Mayonnaise
1/3 cub Lemon Juice
¼ cub Sugar
3 pound Medium Shrimp; cooked
1 Red Onion; thinly sliced
2 tablespoon Dried Dill
½ cub Sour Cream

Preparation:

In a large bowl, combine mayonnaise, lemon juice, sugar, sour cream, onion and dill. Stir in shrimp. Cover and refrigerate overnight, stirring once.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

DOWN EAST FISH HASH

Servings: 4 servings

Ingredients:

1 small Onion; diced
2 tablespoon Melted fat
2 cub Potatoes; cooked & diced
2 cub Fish; cooked & flaked
1 teaspoon Salt
Pinch of pepper
1 teaspoon Worcestershire sauce
2/3 cub Evaporated milk; undiluted
2 Eggs; hard cooked, shelled and diced

Preparation:

Simmer the onion in the melted fat for about 5 minutes. Add the potaoes, fish and eggs. Sprinkle with the salt and pepper. Add the Worcestershire sauce to the milk and stir into the fish and potato mixture. Cover and cook over moderate heat until hash is crusty and brown on the bottom. With pancake turner, turn the hash like an omelet and brown on the other side. Serve piping hot.

An old-fashioned rule from the coast of Maine.

From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen Greene Press, Brattleboro, Vermont. 1971

Shared by Robert Rostrup

East-West Paella

Servings: 8 Servings

Ingredients:

1 ½ pound Italian Sausage
3 large Cloves Garlic; minced
1 large Yellow Onion; chopped
1 Red Bell Pepper; cut in ½"dice
1 Yellow Bell Pepper; cut in½" dice
3 cub Long-Grain Rice
1 Inch piece Ginger; peeledand minced
4 cub Low-Salt Chicken Stock
½ cub Dry White Wine
Salt
Pepper
2 Cantonese Roast Ducks;crispy skin removed andslivered and meat cut intopieces
1 Orange; zest of
1 pinch Saffron
3 Dozen Pieces of Seafood;such as prawns in shell,mussels or clams;thoroughly washed
5 medium Tomatoes; peeled, seeded anddiced
1 bunch Parsley
1 bunch Cilantro
1 bunch Chives

Preparation:

Using a heavy Dutch oven or wok, saute sausage over medium-high heat until cooked through, 6-8 minutes. Reduce heat to medium. Add garlic, onion and bell peppers and saute until onion is soft, about 5 minutes. Add rice and ginger and mix all components together thoroughly. Saute until rice is translucent, about 3 minutes.

Add stock and wine, season with salt and pepper, and bring to a boil.
Reduce heat to low, cover and simmer until almost all liquid is absorbed, about 25 minutes. Add duck meat and skin, orange zest and saffron, and stir gently into rice mixture with a fork. Add seafood and tomatoes, then cover and cook until remaining liquid is absorbed and prawns are pink and shellfish open, about 10 minutes. Meanwhile, finely chop parsley, cilantro and chives and mix them together.
Sprinkle over the paella before serving.

Per Serving: 1,670 calories, 87 g protein, 64 g carbohydrate, 118 g fat, 40 g saturated fat, 378 mg cholesterol, 3,000 mg sodium, 3 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Easy Crab Imperial

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
2 cub Crab meat [flaked]
1 cub Mayonnaise
4 Egg whites [stiffly beaten]
¼ teaspoon Salt
⅛ teaspoon Pepper
½ Bread crumbs

Preparation:

1) Mix the crab meat and the mayonnaise in a bowl, then fold in the egg whites, salt & pepper... 2) Pour into a greased baking dish, and sprinkle with the bread crumbs... 3) Bake in a 350ø oven for for 45 min.

From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120

Easy Fish Casserole

Servings: 8 servings

Ingredients:

1 package Halibut,frozen(14.54oz)
1 package Noodles,wide egg(8oz)
1 package Vegetables,mixed,frozen(10oz
½ cub Half-and-half
½ cub Milk
1 can Cream/mushroom soup(10.75oz)
1 cub Dairy sour cream
2 teaspoon Worcestershire sauce
½ teaspoon Onion powder
Salt to taste
Pepper to taste

Preparation:

1. Bake halibut (breaded or batter-dipped) according to package directions; set aside.

2. Cook noodles and vegetables according to directions on each package.

3. Meanwhile, combine remaining ingredients in a shallow 2-quart casserole.

4. Drain noodles and vegetables; add to casserole, stirring to combine.

5. Bake in preheated 350'F. oven 20 minutes.

6. Remove dish from oven and place fish on top; bake, uncovered, 10 minutes longer, or until heated through.

Easy Poached Fish

Servings: 1 servings

Ingredients:

1 quart Water
½ medium Onion; sliced
6 Whole black peppercorns
3 Whole allspice
3 tablespoon Lemon juice
1 Bay leaf
1 teaspoon Salt
½ cub Dry white wine

Preparation:

Combine all ingredients in large skillet or Dutch oven. It may be necessary to double or triple recipe if larger amount of liquid is needed to be sure fish is just covered during poaching. Simmer for 20-30 minutes to blend flavors. Add fish; cover and simmer over low heat for 15-25 minutes, or until fish flakes easily when tested with a fork. (NOTE: Avoid using high heat. Boiling action will break up fish.) Lift cooked fish carefully from liquid with wide spatula.
Drain well, patting excess moisture from fish with paper towels if necessary. Poached fish may be served hot or cold with a complementary sauce or flaked/chunked and used in casseroles, spreads, etc.

A West Coast Fisheries Development Foundation recipe.

Elegant Crabmeat Balls

Servings: 4 servings

Ingredients:

2 can Crabmeat (6-7 oz cans)
1 cub Bread crumbs (fresh)
3 tablespoon Sherry cooking wine
1 tablespoon Lemon juice
1 tablespoon Onion (grated)
1 teaspoon Dry Mustard
½ teaspoon Salt
1 Pepper
1 package Bacon (cut into halves)
1 Parsley

Preparation:

Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsely ans lemon. Makes appromately 2 dozen.

Elegant Southern Seafood Cake

Servings: 8 Servings

Ingredients:

1 package Cornbread mix, prepared
1 each Red bell pepper, small
2 each Garlic cloves
1 pound Lump crabmeat
½ pound Flounder fillets
½ cub Mayonnaise
⅛ teaspoon Cayenne
1 White pepper to taste
1 each Red onion, small
1 each Green bell pepper, small
2 tablespoon Olive oil
½ pound Shrimp
¼ pound Scallops
2 tablespoon Lime juice
1 Salt to taste
6 tablespoon Clarified butter

Preparation:

ell in advance, prepare cornbread according to package directions.
ool and process in food processor or blender to make fine crumbs. et aside. Finely chop Onion. Remove seeds and veins from Peppers and hop into approximately ½ inch pieces. Peel, chop, and finely crush arlic. aute Onion in 10 inch frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to prevent breaking p crab. Season to taste with Salt, Pepper and cayenne. Shape into atties and coat both sides with cornbread crumbs. (May now be placed n a plate and refrigerated for up to an hour) When ready to serve, eat 2 tablespoons of the clarified Butter in the frying pan over a oderately high flame. Saute 3 cakes at a time until golden on both ides, about 2 minutes. Add more Butter as necessary. May be served ith Creamy Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top.

Emerald Dip and Shamrock Shrimp

Servings: 8 Servings

Ingredients:

DIP:
1 pound Spinach, stems removed, or
10 ounce Package Spinach
2 Green Onions and Tops,
Sliced
½ cub Packed Parsley Sprigs
½ teaspoon Dried Dill Weel
½ cub Plain Nonfat Yogurt
½ cub Nonfat Sour Cream
¼ cub Nonfat Mayonnaise Dressing
1 teaspoon Anchovy Paste
⅛ teaspoon Ground Nutmeg
⅛ teaspoon Salt
1 pinch Ground White Pepper
3 tablespoon Fresh Lemon Juice

SHRIMP:
1 cub Parsley Sprigs
1 cub Water
2 tablespoon Fresh Lemon Juice
1 Clove Garlic, halved
1 teaspoon Dried Tarragon Leaves
⅛ teaspoon Cinnamon
⅛ teaspoon Salt
1 pound Large Shrimp, in shells
Vegetable Cooking Spray

CRUDITES:
2 cub Broccoli Florets
4 ounce Snow Peas
2 Green Peppers, cut into
Rings or strips
1 medium Zucchini, cut into spears or
Sliced

Preparation:

Dip: In a large pot, place spinach with water that clings from washing. Cook covered over mdium heat until completely wilted, about 5-7 minutes. Drain and rinse immediately under cold water. Place spinach in strainer and press to extract as much liquid as possible.
In a food processor, place spinach with green onions, parsley and dill weed; process to puree. Add remaining dip ingredients except lemon juice; process until smooth. Stir in lemon juice to taste.
Refrigerate until ready to serve.

Shrimp: In a blender, process all ingredients except shrimp and cooking spray until smooth. Let mixture stand in blender contantainer 5 minutes, or until green part rises to top, leaving water below.Shell shrimp, leaving tails intact if desired. In a baking dish, arrange shrimp in a single layer; spray ightly with cooking spray, tossing to coat. Spoon parsley mixture evenly over shrimp, discarding water at bottom of container. Turn shrimp to coat with parsley mixture. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add ¼ of the shrimp and saute, turning over once, just until opaque in center, 1-2 minutes. (Be careful not to overcook.) Remove shrimp to plate. Wipe out skillet and repeat with remaining shrimp in three batches. Serve shrimp warm, room temperature or cold; refrigerate if not serving within one hour.
Serve shrimp and dip with crudites arranged on a platter.

Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol:
90mg, Fiber: 2g, Sodium: 133mg. Dip: Calories: 45, Protein: 3g, Carbohydrate: 8g, Fat: .5g, Cholesterol: 5mg, Fiber: 1g, Sodium:
207mg.

Source: Medford Mail Tribune, March 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

Faux Shrimp

Servings: 1 servings

Ingredients:

Several sunfish (filleted)
1 Pot boiling water
1 Freezer

Preparation:

After filleting sunfish (Bluegill, Red-Ear, Pumpkinseed, etc.), parboil fillets in rapidly boiling water for 1 minute. Pop into freezer ZipLoc bags, or seal in aluminium foil and freeze.

Before serving, partially thaw to facilitate slicing and cut into chunks suitable for spearing with toothpicks. Serve with shrimp cocktail sauce.

Source: Region #3 Game Protectors (Ohio) Open House c. 1980

Fiery Catfish Fingers

Servings: 6 servings

Ingredients:

1 cub Yellow Or Coarse Ground Mustard Or A Combination Of Both
1 Egg White Lightly Beaten
2 teaspoon Tabasco Pepper Sauce
1 ½ pound Catfish Fillets, Cut Into Bite Sized Strips
½ cub Yellow Cornmeal
½ cub All-Purpose Flour
½ teaspoon Salt
¼ teaspoon Freshly Ground Black Pepper
1 quart Vegetable Oil

Preparation:

In the South Folks grow up loving catfish, which is plentiful in the bayous and rivers. Now it's farm-grown, and northerners are discovering its mild and versatile flavor. We coat bite-size fingers of catfish fillets with plenty of Tabasco sauce and deep-fry them for a knock-your-socks-off appetizer.
~--------------------------------------------------------------------- ~-- In a large bowl, stir together the mustard, egg white and Tabasco sauce. Add the fish and toss to coat well. Cover and marinate for 1 hour.

In a shallow dish, mix together the cornmeal, flour, salt and pepper.
Pour the oil into a heavy 3 quart saucepan or deep-fryer, filling it no more than one-third full, and heat over medium heat to 350oF.
Dredge the fish in the cornmeal mixture and shake off the excess.
Carefully add the fish to the oil, a few pieces ata time. Cook for 2 minutes, or until golden brown and crispy. Drain on paper towels.
Serve the catfish hot with spicy mayonnaise or picante sauce. From:
The Tabasco Cookbook. Typed by Syd Bigger.

Filet of Sole Bonne Femme

Servings: 6 Servings

Ingredients:

½ cub Butter or Margarine
2 tablespoon Shallots or Green Onions;chopped
1 pound Mushrooms; chopped
3 pound Sole Filets
1 ½ cub Dry White Wine
1 tablespoon Lemon Juice
2 tablespoon Parsley; chopped
1 teaspoon Salt
¼ teaspoon White Pepper
1 ½ tablespoon Flour
1 cub Heavy Cream

Preparation:

Grease a 12" skillet with 2 tb butter or margarine; sprinkle with shallots or green onions; add mushrooms. Fold filets in half or thirds; place in pan. Add wine and water to just cover filets. Add lemon juice, parsley, salt and pepper. Cover with a circle of wax paper with a small hole cut in the center. Bring to a boil. Reduce heat; simmer 3 minutes. Remove filets to a serving plate; keep warm.

Blend flour and 1 tb butter or margarine (beurre manie.) Reduce liquid in skillet by half. Add beurre manie, a small amount at a time, stirring until sauce is smooth. Add cream; bring to a boil; correct seasoning. Remove from heat. Add remaining butter or margarine a little at a time, rotating skillet to effect a gradual melting. Pour over filets. Glaze quickly under the broiler or in a 425øF oven. (The purpose of the glazing is to improve the appearance of the dish, and could be omitted without changing the taste in any way.)

Source: Unknown Typed by Katherine Smith

Filet of Sole San Clemente

Servings: 6 servings

Ingredients:

JUDI M. PHELPS:
6 large Filet of sole
5 tablespoon Butter
2 cub Fresh mushrooms; chopped
½ pound Crab meat or
½ pound Shrimp meat
1 tablespoon Cracker crumbs
1 tablespoon Capers
¼ teaspoon Dill weed
1 teaspoon Seasoned salt; optional
1 Lemon; thinly sliced
1 cub Dry white wine
½ cub ;water
1 tablespoon Cornstarch
½ cub Heavy cream
1 Egg

Preparation:

Wipe filet of sole well. Melt 4 tablespoon butter in a small skillet; saute mushrooms until lightly browned. Remove from heat; stir in crab or shrimp meat, cracker crumbs, capers and dill weed. Spoon mixture onto center of filet of sole, distributing evenly, and roll, skewering with toothpicks. Place in large skillet. Sprinkle with seasoned salt; add lemon slices, wine and water. Cover and poach 20 minutes. Remove fish filets and lemon to a heated serving platter.
Stir cornstarch into cream. Blend into pan juices until thickened.
Beat egg in a small bowl; beat in a little hot mixture. Return to skillet stirring constantly until blended. Serve over fish at once.

Source: California Cooks. Shared and MM by Judi M. Phelps - Judi.Phelps@sjc.com

FILLET MOSAIC WITH RED PEPPER SAUCE

Servings: 4 servings

Ingredients:

1 ½ pound thin sole fillets
½ pound thin salmon fillets
12 each lge spinach leaves; rinsed
2 cub fish or chicken stock
1 each shallot; minced
½ cub dry white wine
2 each large red peppers *
1 tablespoon apple jelly
1 tablespoon lemon juice
1 Salt, pepper

Preparation:

*Note: Red bell peppers should be roasted, peeled and pureed.
Cut sole into 24 (½-inch-wide) strips, about 5 inches long. Cut salmon fillets into 12 (½-inch-wide) strips 5 inches long. Trim stems from spinach leaves. Blanch spinach in hot water about 3 seconds to soften. Drain. Roll lengthwise as thinly as possible. To prepare each serving, place 6 sole strips lengthwise side by side.
Tightly weave a spinach strip among sole strips at top. Below weave salmon strip. Now weave in another spinach strip. Continue to alternately weave salmon and spinach strips. You will need 3 salmon strips and 3 spinach strips for each sole mosaic. Continue to weave remaining 3 portions. Set aside. Place stock and shallot in skillet large enough to hold fish squares. Bring to boil, then reduce heat.
Using wide slotted spatula, lower fish squares into hot broth. Cover and simmer over very low heat 5 minutes. Carefully remove. Keep warm.
If your skillet is not large enough to hold all of fish, cook them in batches. Skim any white residue from remaining broth in skillet. Add wine to broth and simmer over high heat until broth is reduced by half. Stir in red pepper puree, apple jelly and lemon juice and season to taste with salt and pepper. Strain sauce, then nap bottom of serving platter or individual plates with some of sauce and cover with sole squares. (C) 1992 The Los Angeles Times

Fillet of Catfish in Wine

Servings: 6 Servings

Ingredients:

1/3 cub Golden Raisins
24 ounce Catfish Fillets
¼ cub All-Purpose Flour
½ teaspoon Dried Whole Sage
½ teaspoon Ground Pepper
Vegetable Cooking Spray
1 tablespoon Margarine
3 tablespoon Lemon Juice
¼ cub Chablis; or other Dry WhiteWine
¼ cub Dry Sherry
1 tablespoon Light Soy Sauce
Fresh Sage Leaves

Preparation:

Place raisins in a small bowl; add enough water to cover. Let stand 10 minutes. Drain, and set aside. Rinse fillets with cold water, and pat dry. Combine flour, sage and pepper; dredge fillets in flour mixture to coat well. Coat a skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add fillets, lemon juice, and reserved raisins. Cover; reduce heat, and simmer 10 minutes. Remove cover, and turn fillets.

Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce heat, and simmer 5 minutes or until wine mixture is slightly thickened. Carefully transfer fillets and wine mixture to a serving platter. Garnish with sage leaves, if desired.

Per Serving: Calories: 191, Protein: 21.1 g, Carbohydrate: 13.9 g, Fat: 5.4 g, Cholesterol: 62 mg, Sodium: 193 mg.

Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith

Fillet of Fish Amandine

Servings: 4 Servings

Ingredients:

¼ cub Butter (or marg.)
¼ cub Almonds; sliced
1 ½ teaspoon Lemon juice
16 ounce Fish fillets; thawed
Salt; to taste
Lemon slices; opt.
Parsley sprigs; opt.

Preparation:

Place butter, almonds, and lemon juice in a 12x8x2" baking dish.
Microwave at HIGH for 6 to 8 minutes or until almonds are golden, stirring twice. Remove almonds with a slotted spoon, reserving butter mixture in baking dish; set almonds aside.

Sprinkle fillets with salt, and coat with butter mixture. Arrange in dish with thickest portion to outside (thinner portions may overlap, if necessary). Cover with clear plastic wrap.

Microwave at HIGh for 2 to 4 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking.
Carefulle remove fish to a serving platter; spoon almonds over top.

SOURCE: Southern Living Magazine, May 1980. Typos by Nancy Coleman.

Fillet of Pompano with Rum Raisins

Servings: 4 Servings

Ingredients:

6 tablespoon Unsalted Butter
½ cub Raisins
½ cub Dark Rum
24 ounce Pompano or Sole Fillets
Salt
Ground Pepper
¼ cub All-Purpose Flour

Preparation:

Melt 4 tb butter in heavy small skillet over medium-high heat. Add raisins and rum and boil until liquid is reduced to ¼ cup, about 4 minutes. Remove from heat and keep warm.

Season fillets with salt and pepper. Dredge in flour, shaking off excess. Melt remaining 2 tb butter in a heavy large skillet over medium-high heat. Add fillets and fry until cooked through, turning once, about 4 minutes. Transfer fish to plates. Spoon raisins and liquid over and serve.

Source: Unknown Typed by Katherine Smith

Fish a la Lyle

Servings: 4 Servings

Ingredients:

3 Eggs
Splash of milk
1 package Golden Dipt Breading Mix
4 cub Bread crumbs
Garlic powder, salt andpepper to taste
Vegetable oil to fry
4 Fillets of fish (perch,walleye pike, etc)

Preparation:

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

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

Mix the eggs in a bowl with just a splash of milk. Mix in equal portions Golden Dipt Fish Style breading and 4 cups of bread crumbs.
Note -- do NOT read the Golden Dipt box, mix it dry with the bread crumbs.

Add garlic powder, salt and pepper to taste. For older men (Pat) use more garlic powder... this really does help (g).

Put about ¾ inch of oil in a frying pan and heat for about 10 minutes on medium/high or until water sizzles when splashed in the grease (carefully).

Take your fillets from the pan of milk and dip it in the egg/milk mixture. Then take it from there to the dry batter and make sure that the entire fillet gets a good coating. Place it in the pan of hot oil until golden brown. After you have repeated the process for all of the fillets, eat your heart out!!"

Source: Lyle Snyder, technical wizard of Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Originally posted on Cyberealm BBS July 23, 1992

Fish and Brewis

Servings: 4 servings

Ingredients:

1 pound Salt cod
2 Hardbread or hardtack cakes
1 cub Salt pork; diced

Preparation:

"Fish and brewis (pronounced "brews") is one of the oldest traditional dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod and the brewis is made from hardtack or hardbread, which is available everywhere in Newfoundland and in specialized grocery stores across Canada. The dish is always sprinkled with scrunchions, crisp fried bits of salt pork. Fisherman's Brewis is sometimes the same as Fish and Brewis, but often the fish and bread are chopped while hot and mixed together, or fresh cod is used instead of salt cod."

Cut cod into serving-size pieces. Soak cod and hardbread separately in cold water for 8 hours or overnight. Drain fish. In saucepan, cover fish with cold water. Heat to boiling and boil gently for 15 to 20 minutes or until tender; drain.
Meanwhile, in skillet, fry salt pork until golden. Brain bread and place in saucepan, cover with salted water and bring to a full boil.
Drain immediately and serve with fish on warm plates. Sprinkle with scrunchions. SERVES:4

SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_

Fish and Spinach Rolls

Servings: 4 servings

Ingredients:

4 large Spinach leaves, (100g)
4 125g white fish fillets
180 g Ricotta cheese, low fat type
1 tablespoon Grated parmesan cheese
1 teaspoon Butter

SAUCE:
1 teaspoon Butter
1 Clove garlic, crushed
1 small Onion (80g), chopped
2 medium Ripe tomatoes (200g), peeled and chopped
1 small Chicken stock cube, crumbled
½ cub Water
2 tablespoon Dry white wine
¼ teaspoon Dried oregano leaves

Preparation:

Remove white stalks from spinach. Cut each leaf in half lengthwise, drop leaves into a saucepan of boiling water, drain immediately, place into a bowl of iced water; lift leaves out and drain.

Place fish, skin side down on bench. Spread each fillet evenly with combined cheeses. Place each piece of fish between 2 pieces of spinach, roll up firmly, secure with toothpicks.

Place rolls in ovenproof dish, dot with butter, cover, bake in moderate oven 20 mins (or m/wave on HIGH for about 5 mins) until just tender. Cool 1 min before slicing; serve with sauce.

Sauce:

Heat butter in small frying pan, add garlic and onion, stir constantly over heat until onion is soft. Add tomatoes, stock cube, water and wine. Bring to the boil, reduce heat and simmer, uncovered, for about 5 mins, or until mixture thickens slightly. Blend or process tomato mixture until smooth; stir in oregano.

* Approx 865 kJ (207 cal) per serve *

Posted by : Sue Rykmans.

Fish Citrus Salad

Servings: 4 Servings

Ingredients:

SALAD:
1 pound Large Fish Fillets; such assalmon, halibut or shark
White Wine
1 large Onion; sliced and separatedinto rings
4 medium Oranges; or
2 Grapefruit
2 medium Avocados

DRESSING:
1/3 cub Olive Oil
¼ cub Grapefruit Juice
1 teaspoon Mustard
Salt
Ground Pepper

Preparation:

Cut the fish fillets into ¾" cubes. Poach the fish in the white wine along with the onion slices for about 8 minutes. Let them cool in the liquid, then strain it off.

Peel the oranges and slice thinly crosswise. Remove the seeds. For grapefruit, peel and section, then cut the sections into 2 or 3 pieces. Peel the avocados and cut into cubes. Toss the avocado in a bit of the grapefruit juice.

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

To serve the salad family-style, toss the ingredients with the dressing and serve. For a fancier presentation, line the bottom of a salad plate with overlapping slices of orange, surround it with avocado cubes and pile the fish cubes in the center. Drape the onions over the fish and drizzle with the salad dressing.

Per Serving: Calories: 516, Protein: 24 g, Carbohydrate: 21 g, Fat:
39 g, Saturated Fat: 6 g, Cholesterol: 37 mg, Sodium: 73 mg, Fiber: 5 g.

Source: San Francisco Chronicle Typed by Katherine Smith

Fish en Escabeche

Servings: 12 servings

Ingredients:

1 pound Firm White Fish Fillets; *
1/3 cub Lemon Juice
1/3 cub Lime Juice
¼ cub Olive Or Vegetable Oil
1 tablespoon Cilantro; Fresh, Snipped, **
1 teaspoon Oregano; Fresh, Snipped, ***
¾ teaspoon Salt
¼ teaspoon Pepper
12 each Stuffed Green Olives; ****
2 each Jalapenos Chiles; *****
¼ cub Onion; Finely Chopped, 1 sm
1 each Clove Garlic; Finely Chopped
1 cub Tomato; Seeded & Chopped
1 each Avocado, Peeled & Chopped

Preparation:

* Fish should be Orange Roughy, Haddock, or Mackerel, cut into ½"
: cubes.
** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use ¼ t dried oregano leaves. **** Olives should have pimiento stuffing.
***** Jalapeno Chiles should be seeded and chopped.
~--------------------------------------------------------------------- ~-- Heat ¾-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.

Fish filets with Winter Salad

Servings: 1 Recipe

Ingredients:

2 ounce Lettuce
3 ½ ounce Radishes
2 ounce Red Onions
4 Sage Leaves
2 tablespoon Wine Vinegar
Salt
Pepper
Sugar ,to taste
3 tablespoon Oil
6 ounce Fish Filets
Flour to coat
1 ounce Butter

Preparation:

1.Clean the lettuce and the radishes;pat dry. Cut radishes into fine strips. 2.Peel onion and cut into fine strips. 3.Wash sage and chop finely. 4.Mix vinegar with the sage,salt,pepper and sugar to make it sweet and
sour to taste.Mix in the oil;add the lettuce and onions and radishes and mix well. 5.Salt fish filets;roll in flour until well coated and fry in the
butter ,on both sides about 4 minutes. 6.Put sald on a plate and arrange the fish on top,serve. 7.Serve with fresh bread and a dry white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

Fish fillets

Servings: 1 servings

Ingredients:

½ pound Fish fillets (any kind)
¼ Stick of butter
2 tablespoon Lemon juice
1 Curry
1 Cayanne pepper
1 Minced garlic
1 Mrs. dash
½ teaspoon Chicken bullion
2 tablespoon Water

Preparation:

Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion. Place butter on top of fillets, so it will melt over them. Add a little water, cover with plastic wrap and punch with holes. Microwave on high for 3-5 minutes or until fish will flake witha fork.

Fish Fillets Au Gratin #2

Servings: 6 Servings

Ingredients:

6 tablespoon Butter (or marg.)
1 cub Onion; chopped
½ cub Celery; chopped
½ cub Green pepper; chopped
6 tablespoon Flour, all-purpose
1 ½ cub Milk
1 ½ teaspoon Salt
1 teaspoon Pepper
¼ teaspoon Thyme
dash Hot sauce
1 pound Fish fillets; thawed
1 cub Breadcrumbs
½ cub Cheese, Cheddar; shredded

Preparation:

Melt butter over low heat in a saucepan; saute onion, celery, and green pepper until tender. Blend in flour, stirring well. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until smooth and thickened. Add salt, pepper, thyme and hot sauce, blend well.

Place fish fillets in a buttered 8" square baking dish; cover with sauce. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at 450 degrees for 20 to 25 minutes or until fish is done.

SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

Fish 'n Chips 'n Peas

Servings: 1 servings

Ingredients:

2 tablespoon Olive oil;xtra light witha dsh of sesame oil
2 Potatoes;russet, largeeach sliced lengthwise into9 even "sticks"
½ teaspoon -salt, freshly ground

FISH:
½ cub Cornmeal
½ cub Bread crumbs
½ teaspoon Cayenne pepper
½ teaspoon -salt, freshly ground
1 tablespoon Parsley; freshfinely chopped
½ cub Milk, 2%
¼ cub Flour,all purpose;sifted
1 tablespoon Olive oil;extra light with adash of sesame oil
4 Cod fillets;4 oz each withskin removed

PEAS:
¼ cub -Water
2 cub Peas,frozen
⅛ teaspoon -salt, freshly ground
1 Mint sprig
1 teaspoon Sugar

GARNISH:
4 Watercress sprays;washed &dried well
1 Lemon;cut in wedges

Preparation:

Nutritional Profile: PER SERVING CLASSIC MINIMAX Calories 1104 516 Fat (gm) 57 13 Saturated fat (gm) 19 2 Calories from fat 46% 23% Chlorestrol (gm) 150 63 Sodium (gm) 2264 546 Fiber (gm) 8 8

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

Without a doubt, this is England's most famous dish. Always deep fried, the fish is mostly cod, and the batter made with eggs, milk and flour.Liberally salted, the fish and chips are traditionally doused with malt vinegar and wrapped in newspaper, so that everything goes limp. My recipe is designed not to flaunt tradition, but to make the taste available to those who count fat grams for good reason. My method delivers this "grease heaven" for a mere 13 grams of fat per serving...or 23 percents calories from fat. The peas are definitely not "classic" -t hey simply don't behave well in a newspaper...but then who does?

Helpful Hints BIG CHIPS. The bigger the better! We experimented for some time with the idea that the larger the french fry the lower its fat content would be. It's simply a matter of exposed surface area.
By cutting a large russet potato lengthwise into three slices both ways, you'll get nine potato sticks between ½" and ¾". When they are cooked, you'll experience a completely new and fabulous taste - potato, almost free of grease.

Directions: The Chips: Preheat the oven to 500F. In a large frying pan, heat the oil and fry the potato sticks until brown on all sides ~ about 13 minutes. Transfer the potatoes to a roaster pan and bake for 10 minutes. Remove from oven and sprinkle with the salt.

The Fish: In a small bowl, combine the cornmeal, bread crumbs, cayenne, salt, parsley and dill. Spread the mixture out on a large plate. Pour the milk, flour and oil out, each onto its own large plate. Set all 4 plates side by side.
Dip the fillets first into the milk and then into the flour, turning until completely covered. Next dip the fish back into the milk, then into the bread crumb mixture and through the oil. Place the breaded cod on a baking sheet and bake for 8 minutes (you can time the fish to cook for the last 8 minutes with the chips.)

The Peas: In a medium saucepan, bring the water to a boil and simmer the peas, salt, mint and sugar until the peas are tender - about 3 minutes.

To Serve: Divide the fish and chips among 4 dinner plates. I serve this classic with a "handy" wedge of lemon (easy to squeeze), peas and watercress. It's the combination of golden browns and vivid greens and lemon yellow that makes such a great picture.

Graham Kerr

Fish with Capersauce

Servings: 4 Servings

Ingredients:

2 Lemons,juice and grated peel
2 tablespoon Capers,chopped,finely
2 Garlic Cloves, smashed
8 tablespoon Bread Crumbs
Salt
Pepper
1 Egg
22 ounce Fishfilet
Oil for frying

Preparation:

1. Sprinkle fish with the lemonjuice. 2. Mix breadcrumbs with capers,garlic and lemon peel, add salt and pepper. 3. Mix egg in a dish; dip fish in it, then in the bread crumb mix until coated very good. 4. Heat oil and fry the fish crispy brown on both sides. Translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

Fish with Vegetable Sauce

Servings: 4 Servings

Ingredients:

9 ounce Carrots,grated
1 Egg
Salt
Pepper
Curry powder
5 tablespoon Breadcrumbs
22 ounce Fish Filet
2 tablespoon Lemonjuice
Oil for frying

Preparation:

1. Sprinkle fish with the lemonjuice 2. Mix egg in a plate;add salt,pepper and currypowder to taste. 3. Put the breadcrumbs in another plate and the carrots in another. 4. Dip fish in egg first, than in the carrots and than in the breadcrumbs. 5.Heat the oil and fry fish crispy on both sides. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

Fishfilet on Cabbage Salad

Servings: 4 Servings

Ingredients:

22 ounce Fish Filet
6 tablespoon Lemonjuice
½ Cabbage head
1 Pepper, red
1 Pepper, yellow
1 bunch Thyme
4 tablespoon Olive Oil
4 tablespoon Flour
2 ounce Butter
Black Pepper to taste

Preparation:

1.Wash the fish, dry with papertowl and sprinkle with two tablespoons of the lemonjuice. 2.Clean the cabbage and cut into small stripes;blanch the cabbage in boiling saltwater for a couple minutes.Put in a colanfer and let drip dry. 3.Wash the bunch of thyme and rip off the leaves;discard the stems. 4.Clean and core peppers; slice into small stripes. 5.Mix the left over lemonjuice with the salt and pepper; beat in the oil and add the thyme leaves. 6.Mix the cabbage with the peppers and mix in the marinade and arrange on a platter. 7.Cut the fish in stripes and roll in flour and fry in the butter untill golden brown and serve, still warm, on the cabbage salad. Translated by Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120

Fishrolls with Peppers

Servings: 4 Servings

Ingredients:

10 Pearlonions
6 ounce Butter
5 tablespoon Sherry
1 bunch Parsley
2 tablespoon Mustard, spicy
8 Fishfilets
4 small Peppers, green, red,yellow
2 slice White Bread
1 Clove Garlic

Preparation:

1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the sherry and season with salt and pepper to taste, and let it simmer for
another 5 minutes. 2. Knead the rest of the butter with the finely chopped parsley and the
mustard together. 3. Half the fishfilets lenghtwise and spread the mustard-butter-herb mix
over them. Roll them up in little rolls. 4. Wash the peppers and cut in halfs and clean out the insides. 5. Put the onioncubes evenly in each pepperhalf and carefully set two
fishrolls in each pepper. 6. Cut aluminum foil into sqares, big enough for the pepperhalfs, put a
pepper on each and fold over and twist to close tightly. 7. Put on a hot grill for 20 minutes. 8. Toast the bread golden brown and rub it with the peeled garlic. Cut
bread into little squares and put over the ready grilled peppers and
serve.

Out of "Die Actuelle" magazine

Translated by Brigitte Sealing. Cyberealm BBS Watertown NY 315-786-1120

Fran Gage's Clam Spaghetti

Servings: 4 Servings

Ingredients:

1 pound Dry Italian Linguine
4 Cloves Garlic; peeled andthinly sliced
½ cub Olive Oil
2 can Whole Baby Clams; drainedand juice reserved
1 ounce Dry White Vermouth
1 teaspoon Dried Tarragon Leaves; or
1 tablespoon Fresh Tarragon Leaves
1 pinch Red Pepper Flakes
Fresh Italian Parsley;chopped
Black Pepper

Preparation:

Heat a large serving bowl and deep, rimmed dinner plates in a warm oven. Bring a large pot of salted water to a boil; add the pasta. Put the sliced garlic and olive oil into a saucepan and heat until the garlic turns a light toasty brown. Add the clam juice (be careful, it will splutter), the vermouth, tarragon and red pepper flakes. Boil mixture vigorously to reduce liquid slightly, blend flavors and incorporate the oil. Shortly before the pasta is cooked -- al dente, of course -- add the clams to the boiling sauce mixture and bring back to a boil. When the pasta is done, drain it quickly without rinsing, toss it with the hot sauce in the serving bowl, sprinkle a handful of chopped parsley over the top, give it a few generous turnings of the pepper mill and serve family-style in the warm plates.

Per Serving: 517 calories, 23 g protein, 60 g carbohydrate, 20 g fat, 3 g saturated fat, 34 mg cholesterol, 155 mg sodium, no fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Franks Place (crawfish 'Etouff'ee)

Servings: 4 Servings

Ingredients:

¼ cub Butter or margarine
3 tablespoon Flour, all-purpose
1 ½ cub Onions, minced
½ cub Green onion
½ cub Celery, chopped
2 each Garlic cloves, minced
1 teaspoon Tomato paste
2 cub Fish stock (from heads and
1 cub Tomatoes, chopped
2 cub Crayfish meat
¼ cub Parsley, chopped
1 teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Pepper, cayenne
2 cub Rice, hot cooked
1 Tails of fish or crawfish)

Preparation:

1. Melt Butter in alrge saucepan over low heat; remove from heat and stir in flur until smooth. 2. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. 3. Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes. 4. Add Tomato paste to fish stock; stir into Onion mixture. 5. Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes. 6.
Serve over hot rice.

Fried Fish with Garlic Sauce

Servings: 4 Servings

Ingredients:

2 pound Fresh Anchovies or Whitebait
1 cub All-purpose Flour
5 tablespoon Cold Water
1 pinch Salt
Oil for Frying

GARLIC SAUCE:
4 slice Bread, crusts trimmed
(soaked in water for 10 min)
4 cl Garlic,
(peeled and roughly chopped)
2 tablespoon Lemon Juice
4 ½ tablespoon Olive Oil
1 ½ tablespoon Water (optional)
Salt and Pepper
2 teaspoon Fresh Parsley, chopped
Lemon Wedges for garnish

Preparation:

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 Shrimp Balls

Servings: 4 Servings

Ingredients:

1 pound Fresh shrimp
½ cub Bamboo shoots chopped fine
1 teaspoon Salt
2 teaspoon Corn starch
1 Deep frying oil
4 each Water chestnuts chopped fine
¼ teaspoon Fresh chopped ginger
1 tablespoon White wine
1 each Egg white

Preparation:

Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown.
Remove from oil and place onto paper towells to drain excess oil.
Serve Hot

George Fassett's Poor Man's Lobster

Servings: 1 Serving

Ingredients:

Text only:

Preparation:

"If you like seafood, try this sometime. It's a fillet from the Monk Fish, and is usually available at most fresh seafood counters.

The meat is translucent pink, with a darker purple membrane on one side. Cut off that membrane, and discard. Then cut the fillet into 1 ½ to 2 inch chunks.

Bring a pan of water to a boil and drop the chunks into it. Count to 10 then spoon back out. The meat will double in size and be a nice white color.

Place chunks on a broiling pan and baste with melted butter (add lemon and/or garlic if desired). Broil on each side for about 5 minutes, until lightly browned.

Cut into fork-sized pieces and dip into melted butter, just as you would lobster. A little milder flavor, but definitely is a good substitute, at a much cheaper price! Cook some cube steaks with this meal and call it Poor Man's Surf and Turf!"

Source: George Fassett, Cyberealm BBS Originally posted: Aug. 14, 1992

Typed in Meal Master format by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120

Ginger Salmon Steaks

Servings: 2 servings

Ingredients:

1 Piece Fresh Ginger Root;Peeled, (About 2 X ½ X½-Inches)
1 large Green Onion
½ bunch Arugula Or Watercress
Olive Or Salad Oil
2 small Salmon Steaks; Each About¾-Inch Thick
1 tablespoon Dry Sherry
1 tablespoon Soy Sauce
½ pint Cherry Tomatoes
6 slice White Bread

Preparation:

ABOUT 30 MINUTES BEFORE SERVING:

Slice the ginger root and green onion into 2-inch long, matchstick-thin, strips. Arrange the arugula on a platter. In a 10-inch skillet over medium-high heat in 1-inch of hot oil, cook the ginger root and green onion until lightly browned. With a slotted spoon, remove the ginger root mixture to a small bowl and set aside.
In the remaining oil in the skillet, cook the salmon steaks, turning once, until browned and the fish flakes easily when tested with a fork, about 10 minutes. Place the salmon steaks on top of the arugula. Discard any remaining oil in the skillet, then stir in the sherry, sow sauce, and 2 Tb of water, blending well and heating through. Pour the sherry mixture over the salmon steaks and sprinkle the ginger root mixture on top of the steaks. While the salmon steaks are cooking, in a 3-quart saucepan, heat 2 ts of salad oil and cook the cherry tomatoes until just heated through. Cut 1 heart shape out of each slice of bread and toast the hearts. (Save the trimmings for bread crumbs to be used another day.) Serve the Salmon Steaks with the toasted hearts and cooked cherry tomatoes.

EACH SERVING CONTAINS:

CALORIES: ABOUT 590 FAT: 26 GRAMS CHOLESTEROL: 99 MG.
SODIUM: 1040 MG.

Ginger-Garlic Shrimp, China Royal

Servings: 4 servings

Ingredients:

16 each Jumbo Shrimp, With Shell
¼ cub Vegetable Oil
1 each Piece Ginger *
3 each Cloves Garlic Peeled/Crushed
2 each Green Onions/Scallions **
1 Salt & Pepper To Taste

Preparation:

* Ginger should be 1 inch long, peeled and minced.
** Green Onions/Scallions should be trimmed and thinly sliced (Green
~--------------------------------------------------------------------- ~-- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return ½ T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once.

Golden Crab Puff

Servings: 10 servings

Ingredients:

10 each Slices white bread
1 pound Backfin crabmeat
6 each Eggs
3 cub Milk
2 tablespoon Minced parsley
¾ teaspoon Dry mustard
½ teaspoon Salt
8 ounce Shredded sharp Am. cheese

Preparation:

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 Fish Fillets

Servings: 4 Servings

Ingredients:

1 Egg
2 tablespoon Prepared mustard
½ teaspoon Salt
Instant potato flakes tocoat
1 ½ pound - 2 lbs white fleshed fishfillets (sole, flounder,perch, orange roughy)
Vegetable oil

Preparation:

Lightly beat together the egg, mustard, and salt in a shallow dish.
Put the potato flakes in another shallow dish. Dip the fish fillets in the egg mixture; the roll in potato flakes to coat. Heat oil in a large skillet. Fry fish for 3-4 minutes on each side, until it is golden brown and flakes easily with a fork.

Source: Mr Food Cookbook Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Typists note: This is the absolute best fish recipe we've ever eaten!!
Don't be fooled by the potato flakes. It's great!!!

Golden Fried Catfish

Servings: 6 servings

Ingredients:

6 small Catfish; cleaned and dressed
1 teaspoon Salt
¼ teaspoon Pepper
2 cub Cornmeal, self-rising
Vegetable oil

Preparation:

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.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Gravlax

Servings: 10 servings

Ingredients:

3 pound Smoked fresh salmon, center
Cut and boned
2 large Bunches fresh dill
¼ cub Coarse salt
¼ cub Sugar
2 tablespoon Crushed white peppercorns
Lemon wedges and pepper

Preparation:

1. Place half the fish, skin side down, in a deep glass dish. Spread dill over fish. Sprinkle dry ingredients over dill. Top with the other half of the fish, skin side up.

2. Cover with foil and weight with a board and a five pound weight.
Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours with accumulated juices.

3. To serve, remove the fish from marinade, scrape away dill and spices, and pat dry. Slice salmon thinly on the diagonal and serve on small plates or squares of black bread. Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce.

Source: The Silver Palate Restaurant, NYC

Grilled Fish In Foil

Servings: 4 servings

Ingredients:

1 pound Fish Fillets,Fresh or Frozen
¼ cub Lemon Juice
1 teaspoon Dill Weed
¼ teaspoon Pepper
1 each Med. Onion, Thinly Sliced
2 tablespoon Margarine Or Butter
1 tablespoon Chopped Parsley
1 teaspoon Salt
1 Paprika

Preparation:

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 Fish In Foil from Fred Goslin

Servings: 4 Servings

Ingredients:

1 pound Fish Fillets,Fresh or Frozen
¼ cub Lemon Juice
1 teaspoon Dill Weed
¼ teaspoon Pepper
1 each Med. Onion, Thinly Sliced
2 tablespoon Margarine Or Butter
1 tablespoon Chopped Parsley
1 teaspoon Salt
1 Paprika

Preparation:

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.

From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

Grilled Hawaiian Fish in Basil-Coconut Curry Sauce

Servings: 6 servings

Ingredients:

2 pound Hawaiian fish*
Fresh basil sprigs
Salt

BASIL-COCONUT CURRY SAUCE:
½ cub Dry white wine
1 ½ tablespoon Minced fresh ginger
¼ cub Minced fresh lemon grass*
1 tablespoon Dried kaffir lime leaves**
2 teaspoon Red curry paste (follows)
2 teaspoon Cornstarch
1 cub Canned coconut milk

RED CURRY PASTE:
1 Large CA or NM chili
1 Garlic clove,minced
2 teaspoon Salad oil
½ teaspoon Ground coriander
¼ teaspoon Ground cumin
1 Seeds of cardamom pod

Preparation:

* - cut into 6 eaual pieces, grilled

Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.

*** BASIL-COCONUT CURRY SAUCE ***

* - or 2 teaspoons grated lemon peel

** - or chopped fresh lemon leaves

1. In a 1 ½ to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes.

2. In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following). Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot.

*** RED CURRY PASTE ***

NOTE: Use purchased Thai Muslim curry paste or all of this mixture.

Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.

Grilled Hawaiian Fish with Papaya Relish

Servings: 6 servings

Ingredients:

2 pound Hawaiian fish*
½ cub Fresh cilantro leaves
Salt
Pepper

PAPAYA RELISH:
¼ cub Minced white onion
1 ¼ cub Diced ripe papaya
¾ cub Diced red bell pepper
¼ cub Chopped fresh cilantro
1 tablespoon Minced fresh ginger
2 tablespoon Olive oil
2 tablespoon Lemon juice

Preparation:

* - cut into 6 equal portions

Arrange papaya relish and hot fish equally on 6 warm plates. Garnish plates with cilantro. Add salt and pepper to taste.

*** PAPAYA RELISH ***

In a fine strainer, rinse white onion. Soak onion in ice water for 30 minutes; drain. Mix with rest of relish ingredients.

Grilled Salmon & Cheddar Sandwiches

Servings: 4 servings

Ingredients:

1 pound Salmon; 1 Cn
1 tablespoon Onion; Grated
10 ounce Cheddar; Md, *
1 tablespoon Lemon Juice
¼ cub Mayonnaise

Preparation:

* Slice the Cheddar Cheese into 4 slices of 2 ½ 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 Shark with Barbecue Sauce

Servings: 6 Servings

Ingredients:

2 pound Shark steaksor other firm-fleshed fish
2 tablespoon Butter
1/3 cub Chopped onion
1 Clove garlic; minced
½ cub Water
¼ cub Vinegar
2 tablespoon Brown sugar
1 teaspoon Worcestershire sauce
½ cub Catsup

Preparation:

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.

A West Coast Fisheries Development Foundation recipe.

Posted by Bob Hogan, head chef at MBOTVM BBS, Wichita KA and participant at Kooknet, 316-554-0005

Grilled Shrimp

Servings: 4 servings

Ingredients:

2 pound Large shrimp
¼ cub Fresh parsley
1 cub Olive oil
1 tablespoon Oregano
4 tablespoon Lemon juice
1 tablespoon Chopped garlic
4 Drops hot sauce
1 teaspoon Salt
1 tablespoon Tomato paste
1 Pepper to taste

Preparation:

Combine all ingredients in a glass dish. Marinade 2 hours at room temperature.
Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread.
Mrs. Robert F. Lewis

Grilled Shrimp and Pancetta with Garbanzo Salsa

Servings: 4 servings

Ingredients:

24 Large shrimp
1/3 pound Pancetta
½ pound Sliced bacon

GARBANZO SALSA:
1 can Garbanzos (8 oz)
1 cub Cilantro,fresh
1/3 cub Yogurt,lowfat,unflavored
1/3 cub Green onion,chopped
¼ cub Lime juice
Salt to taste
Pepper to paste

Preparation:

1. Peel shrimp (leave on tail section, if desired), devein, and rinse.
Divide pancetta into 24 equal pieces. Tightly wrap a pancetta piece around each shrimp.

2. Push a slender skewer through the pancetta and shrimp just above the shrimp's tail and out through the pancetta at the fat end of the shrimp. Push another pancetta-wrapped shrimp onto the skewer in the same fashion; use 2 shrimp per skewer. If assembled ahead, cover and chill up until the next day.

3. Lay shrimp on a grill 2-4" above a solid bed of medium-hot coal (you can hold your hand at grill level for only 3-4 seconds). Turn frequently (watch for flares from drips) to brown evenly, cooking until shrimp are opaque in center (cut to test), about 5 minutes.
Dunk shrimp in salsa, as desired.

*** GARBANZO SALSA ***

Drain garbanzos; whirl smooth in a food processor or blender with cilantro, yogurt, onions, and lime juice. Add salt and pepper to taste.

Grilled Swordfish in Lemon-Ginger Marinade

Servings: 4 servings

Ingredients:

2 pound Swordfish steaks, 1" thick

MARINADE:
1 tablespoon Grated or minced lemon peel
1/3 cub Lemon juice
¼ cub Dry white wine
3 tablespoon Safflower oil
2 tablespoon Light soy sauce
¼ teaspoon Black pepper
¼ cub Minced green onions
1 tablespoon Finely minced fresh ginger
2 Garlic cloves finely minced

Preparation:

Combine marinade ingredients. Place swordfish in a ceramic, glass, or stainless steel container (not aluminum or iron) and cover with marinade. Let marinate for 1 hour. Remove fish from marinade. Pour marinade into small saucepan over high heat. Bring to a vigorous boil, then remove from heat. Prepare a charcoal fire and grill swordfish over medium heat, brushing marinade over fish as it cooks.
Or preheat oven to 550 F, then turn oven setting to Broil and broil swordfish on highest rack for about 8 minutes. Turn swordfish once, basting with the marinade. Swordfish is done when it just becomes firm to the touch and begins to flake when prodded with a fork.
Place swordfish on heated plates. Spoon a little of the marinade over each plate. Serve at once.

Source: Pacific Flavors - by Hugh Carpenter and Teri Sandison : Stewart, Tabori & Chang (c) 1988
: Posted by Karen Mintzias

From: Jeff Duke Date: 11-03-93 (12:21) Computer Specialties Bbs (169) Cooking

Grilled Tomatillo Shrimp

Servings: 1 Servings

Ingredients:

5 each Tomatillo;
1 each Avocado;
1 each Green tomato;cored & quarter
2 each Garlic;cloves
1 each Jalapeno chili;seeded;
1 Cilantro;sprigs;
1 Salt;
6 Mesquite chip;
¼ cub Safflower oil
¼ cub Butter
2 tablespoon Chili powder
2 tablespoon Fresh lemon juice
1 pound Shrimp;large

Preparation:

For green salsa: Husk, core and quarter tomatillos. Peel, pit and cut avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic in processor, using on/off turns. Transfer to heavy medium saucepan.
Simmer until beginning to soften, stirring occasionally, about 3 minutes. Pour mixture into blender. Add avocado, chili, cilantro and salt. Blend until smooth, stopping occasionally to scrape down sides of blender, about 3 minutes. (Can be prepared 1 day ahead and refrigerated.) Serve at room temperature or slightly chilled.

Soak mesquite chips in water to cover 30 minutes and drain. Prepare barbecue grill with white-hot coals (or set gas grill on high).

For marinade: Combine oil, butter, chili powder and lemon juice in small saucepan. Stir over medium heat until butter melts. Cool marinade slightly.

Peel shrimp (leave tail on) and devein. Place in nonaluminum bowl. Add marinade, mixing to coat. Marinate 15 minutes, turning occasionally.
Oil barbecue rack. Add mesquite to coals. Thread shrimp on skewers.

Grill until shrimp turn opaque, about 1 ½ minutes on each side.
(Can be prepared 30 minutes ahead. Wrap in foil and keep at room temperature.) Serve with green salsa. *Available at Latin American markets. (The Fergusons)

Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Gulf Snapper with Avocado and Tomatillo Salsa

Servings: 4 Servings

Ingredients:

5 Tomatillos; husks removedand coarsely chopped
¼ White Onion; peeled androughly chopped
2 Cloves Garlic; peeled
2 Serrano or Jalapeno Chilies,stemmed, seeded, andcoarsely chopped
1 cub Water
1 tablespoon Red Wine Vinegar
½ Avocado; peeled and pitted
1 small Bunch Cilantro; chopped
1 Lime; juiced
Salt
Ground Black Pepper
32 ounce Gulf Snapper Fillets
4 teaspoon Dried Oregano
Vegetable Cooking Spray
2 Limes; cut in wedges
Sprigs of Fresh Cilantro

Preparation:

Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simmer for about 15 minutes. Transfer solid ingredients to a blender. Add avocado, chopped cilantro, lime juice, and 1 tb of the cooking liquid. Blend just until smooth, adding additional cooking liquid if necessary. Transfer to a saucepan, season with salt and pepper and heat through just before serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat a non-stick skillet with vegetable spray. Saute fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side.

Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce. Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve.

Source: Unknown Typed by Katherine Smith

Halibut Orange

Servings: 2 servings

Ingredients:

2 pound Halibut, fresh or frozen
4 tablespoon Butter
1 each Rind of orange
1 each Juice of orange
1 teaspoon Lemon juice
1 each Salt and pepper to taste
⅛ teaspoon Nutmeg
¼ cub Minced parsley

Preparation:

If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, microwave safe baking dish.
Combine the remaining ingredients, except the parsley, and pour over the fish. Bake at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5 minutes, then remove to a hot serving dish. Pour any sauce remaining in the dish over the fish. Sprinkle with minced parsley and serve.

Ham & Shrimp Creole

Servings: 6 Servings

Ingredients:

3 tablespoon Butter
2 cub Canned tomatoes
1 ½ cub Hot water or stock
2 tablespoon Onion flakes
3 teaspoon Salt
½ teaspoon Sugar
⅛ teaspoon Thyme
½ pound Raw shrimp, peeled
3 tablespoon Flour
¼ cub Tomato paste
½ cub Diced green pepper
2 tablespoon Chopped parsley
2 teaspoon Chili powder
¼ teaspoon Garlic powder
2 cub Diced, cooked ham
1 teaspoon Lemon juice

Preparation:

Melt butter in a 2.5 qt heavy saucepan. Remove from heat. Blend in flour and cook over low heat until the mixture is a medium to dark brown. Remove from heat and add the next 11 ingredients.
Simmer 20 minutes, covered. Add ham, shrimp and lemon juice. Cook uncovered, for 10 minutes or until shrimp turn pink. Serve over hot cooked rice.

Hawaiian Fish with Thai Banana Salsa

Servings: 6 servings

Ingredients:

2 pound Hawaiian fish*
¼ cub Coarsely chopped cilantro
Fresh cilantro sprigs
Salt

THAI BANANA SALSA:
1 Large firm-ripe banana
1 teaspoon Oriental sesame oil
½ cub Chopped golden raisins
2 tablespoon Chopped fresh cilantro
1 teaspoon Grated lemon peel
1 teaspoon Japanese chili spice

Preparation:

* - cut into 6 equal portions (see cooking basics)

Pat fish with chopped cilantro and saute (see cooking basics). Set fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and salt to taste.

*** THAI BANANA SALSA ***

1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over high heat, brown banana well in sesame oil, about 8 minutes.

2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice.

Hearty Halibut From Joan Johnson

Servings: 6 servings

Ingredients:

2 pound Fresh or frozen halibutthawed
¾ cub Thinly sliced onion
1 can 4 oz. sliced mushrooms,drained, or 1 c fresh slicemushrooms
¾ cub Chopped fresh or cannedtomatoes
¼ cub Chopped green pepper
3 tablespoon Finely chopped pimento
½ cub Dry white wine
2 tablespoon White vinegar
1 teaspoon Salt
⅛ teaspoon Fresh ground pepper
2 tablespoon Light margarine
¼ cub Minced parsley
Lemon wedges to garnish

Preparation:

1. Preheat oven to 350F. Prepare large baking dish with nonstick spray. Cut fish into 6 even servings. Arrange onion in bottom of baking pan.

2. Place fish ontop of onion. Combine the remaining ingredients except margarine and lemon wedges. Spread ontop of fish. Dot with margarine.

3. Bake 25 - 30 minutes or until fish flakes easily with fork. Serve with lemon wedges.

1 serving = 4 oz cooked fish.

Food exchanges per serving: 4 proteins, 1 vegetable, 1 fat

Herring Pot

Servings: 4 Servings

Ingredients:

8 Hering Filets
2 Apples
2 Onions
½ cub Vinegar
1 teaspoon Peppercorns
1 teaspoon Juniperberries
1 teaspoon Pimentcernels
1 teaspoon Mustardseeds
2 Bayleaves
3 tablespoon Suggar
1 Onion
3 ½ ounce Sweet Cream
3 ½ ounce Sour Cream

Preparation:

1. Cut the heringsfilets into bit-sized pieces. 2. Cut the 2 onions and the apples into fine sticks. 3. Mix the vinegar with the other finely chopped onion, the seasons and the
sugar; bring to a boil and let simmer for 10 minutes. 4. Pour the liquid through a sieve and mix together with the creams. 5. Put the fish,apples and onions into a bowl and pour the cooled marinade over all. 6. Let stand, at least, one day in the fridge.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Herring Salad with Apples, Dill Pickles, and Horseradish

Servings: 6 Servings

Ingredients:

FROM STEVEN HOKE:

CYBEREALM BBS 315-786-1120:
8 large Matjes herring fillets (1lb)
1 cub Buttermilk
1 cub Sour cream (or light sc)
1/3 cub Plain non-fat yogurt
1 medium Onion, finely chopped
2 medium Tart apples, peeled, cored,
.coarsely chopped
2 medium Dill pickles, minced
1 tablespoon Prepared horseradish
1 tablespoon Fresh lemon juice
1 tablespoon Sugar
Salt, pepper to taste

Preparation:

1. Lay the herring fillets in a shallow baking dish. Add the buttermilk, cover and marinate in the refrigerator overnight.

2. On the next day, drain and rinse the herring fillets well, then cut into bite-size pieces. Place the herring in a shallow glass or porcelain baking dish.

3. Combine the sour cream, yogurt, onion, apples, pickles, horseradish, lemon juice and sugar. Tast for lemon juice and sugar and add a bit more of each, if needed. There should be a light lemon flavor and just enough sugar to mellow the tartness. Season the sauce to taste with salt and pepper. Spoon over the herring, cover and marinate several hours in the refrigerator before serving.

Posted by Steven Hoke, Cyberealm BBS Watertown NY 315-786-1120

Hot and Sour Shrimp with Watercress and Walnuts

Servings: 4 Servings

Ingredients:

1 pound Large Uncooked Shrimp;peeled, deveined andbutterflied
4 tablespoon Dry Sherry
1 tablespoon Fresh Ginger; peeled andgrated
½ cub Chicken Stock
2 tablespoon Soy Sauce
2 tablespoon Catsup
1 tablespoon Cornstarch
1 tablespoon Rice Vinegar
1 tablespoon Sugar
1 teaspoon Sesame Oil
¼ teaspoon Cayenne Pepper
6 teaspoon Peanut Oil
2 tablespoon Walnuts; chopped
3 bunch Watercress; trimmed
2 medium Red Bell Peppers; cut into1" squares
2 Cloves Garlic; minced
8 Green Onions; cut diagonallyinto 1" pieces

Preparation:

Combine shrimp, 2 tb Sherry and grated ginger in a large bowl. Cover and refrigerate 30 minutes. Mix remaining 2 tb Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in a small bowl.

Heat 2 ts peanut oil in a wok or heavy skillet over high heat. Add walnuts and stir-fry 1 minute. Transfer walnuts to a plate using a slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 ts peanut oil, bell peppers and garlic to wok and stir-fry 1 minute. Add remaining 2 ts peanut oil, shrimp mixture and onions and stir-fry 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, about 2 minutes. Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve. Offer Lemon Ice Tea with the meal.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Hot and Spicy Shrimp

Servings: 4 Servings

Ingredients:

1 pound Butter
¼ cub Peanut oil
3 each Cloves garlic, chopped
2 tablespoon Rosemary
1 teaspoon Chopped basil
1 teaspoon Chopped thyme
1 teaspoon Chopped oregano
2 tablespoon Ground pepper, cayenne
2 teaspoon Fresh ground black pepper
2 each Bay leaves, crumbled
1 tablespoon Paprika
2 teaspoon Lemon juice
2 pound Raw shrimp in their shells
1 Salt
1 each Small hot pepper chopped or

Preparation:

Shrimp should be of a size to number 30-35 per pound. Melt the Butter and Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot Butter Sauce can be made a day in advance and refrigerated.
Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if necessary.

Hot Crab Dip

Servings: 8 servings

Ingredients:

1 pound Crabmeat
8 ounce Cream Cheese, softened
1 each Medium Onion, finely diced
2 teaspoon Horseradish
1 tablespoon Milk
2 tablespoon Worcestershire Sauce (opt.)
1 Salt and Pepper
1 Almonds, sliced

Preparation:

Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers.

Hot Grilled Trout ****

Servings: 4 servings

Ingredients:

¼ cub 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
½ teaspoon Salt
4 Whole Brook Trout, Cleaned About 1 Pound Each

Preparation:

Charcoal-grilled fish takes on a new level of flavor when marinated in this wonderful sauce, intensified by a full tablespoon of Tabasco sauce.
~--------------------------------------------------------------------- ~-- Prepare a charcoal fire for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, Tabasco sauce, ginger, and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish and refrigerate for 30 minutes to 1 hour, turning the fish occasionally.

Remove the fish, reserving the marinade, and place them in a hand-held hinged grill. Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.

From: The Tabasco Cookbook. Typed by Syd Bigger.

Impossible Tuna And Cheddar Pie

Servings: 6 servings

Ingredients:

2 cub Onions; chopped
¼ cub Butter
2 can Tuna; 6/2 oz -drained
2 cub Cheddar; shredded
3 Eggs
1 ¼ cub Milk
1 cub Bisquick
¼ teaspoon -Salt
⅛ teaspoon -Pepper
2 Tomatoes; thinly sliced

Preparation:

Preheat oven to 400F. Grease pie plate 10x1 ½". Cook onions and butter in 10" skillet over low heat, stirring occaisionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes.

Source: _The Best of Bisquick_

Impossible Tuna Pie

Servings: 4 servings

Ingredients:

1 can Tuna; 8 oz - drained
1/3 cub Celery; thinly sliced
2 cub Cheese; cheddar, shredded
¼ cub Green onions; sliced, opt.
1 ½ cub Milk
4 Eggs
1 cub Bisquick baking mix
½ teaspoon Lemon rind; grated
1 teaspoon Lemon juice
¼ teaspoon -Salt
⅛ teaspoon Pepper
1 Garlic clove; crushed
Approx. Cook Time: :40

Preparation:

Preheat oven to 350F. Grease pie plate, 10x1 ½". Layer tuna, celery, cheese and onions in plate. Beat remaining ingredients 15 seconds in blender. Pour into pie plate. Bake till golden brown or knife inserted in centre comes out clean (about 40 minutes). Cool 5 minutes. Serve with lemon wedges if desired. posted by Anne MacLellan

Italian Oven-baked Perch

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
2 cub Flour
¼ cub Seafood Seasoning Mix
(recipe follows)
2 medium Eggs [beaten]
1 cub Milk
2 pound Perch fillets
3 cub Italian bread crumbs
¼ cub Butter

Preparation:

1) Combine flour and seasoning mix in a shallow dish, mixing well... Combine egg and milk in another shallow dish... Coat the fillets with the flour, dip in the egg mix, then in the bread crumbs... 2) Brush butter on a large baking sheet, and place the coated fillets on it... Bake in a 350ø oven for 15 min... or until the fillets are golden brown... Garnish with lemon wedges and parsley...

Originally from Chef Bob Smith in Akron Oh. in "BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN' AND COOKIN' cookbook re-typed for you with permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 785-8098

Italian Style Fish and Vegetables

Servings: 4 servings

Ingredients:

2 tablespoon Olive oil
1 medium Sliced onion
2 ½ ounce Jar sliced drained mushrooms
½ teaspoon Basil
½ teaspoon Fennel
2 cub Frozen mixed vegetables
1 ½ pound Fresh or frozen sole, thawed
¼ teaspoon Salt
¼ teaspoon Pepper
2 medium Tomatoes, sliced
1/3 cub Grated parmesan cheese

Preparation:

1. In a large skillet over medium heat, heat the oil. Add the onion, mushrooms, basil and fennel. Saute 4 minutes or until onion is tender.

2. Stir in frozen vegetables. Place fish over vegetables, sprinkle with salt and pepper. Arrange tomato slices over fish. Reduce heat to low,cover and cook for 12-16 minutes or until fish flakes with a fork. Remove from heat, sprinkle with parmesan cheese, cover and let stand about 3 minutes or until cheese is melted.

Italian Trout

Servings: 4 servings

Ingredients:

3 teaspoon Olive Oil
½ cub Flour
1 teaspoon Paprika
1 teaspoon Garlic Powder
1 tablespoon Parmesan Cheese
1 pound Trout Filets
1 package Frozen Spinach
1 cub Spaghetti Sauce

Preparation:

In a shallow bowl, combine flour, spices, and cheese. Dredge fillets in seasoned flour. Saute fillets in a nonstick skillet over medium heat for 8 minutes, turning once to brown both sides. Transfer fish to a warm platter. Microwave spinach while heating spaghetti sauce on the stove. Spoon equal amounts of sauce on 4 plates, top with spinach and lay fish on bed of spinach.

James Barber's Pan Roasted Salmon W/Sweet Peppers and Gar

Servings: 2 Servings

Ingredients:

2 Salmon Steaks
1 tablespoon Olive Oil
2 medium Red or Yellow Sweetpeppers (or combination),coarsely diced
3 Clove Garlic, thinly sliced
1 tablespoon Wine Vinegar
1/3 cub Dry White Wine
½ teaspoon Dried Thyme
1 pinch Cayenne Pepper
Salt
Pepper
Fresh Parsley, chopped

Preparation:

A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.

Heat the oil in a large frypan and saute the peppers and garlic over high heat for 1 minute, stirring constantly. Add the vinegar, cook 1 minute more, still stirring. Push the peppers to the side of the pan, lay in the salmon, cook 30 seconds then turn over. Add wine.
Sprinkle with thyme, cayenne, salt and pepper, and spoon peppers over salmon. Put the lid on the frypan and cook over medium heat for 6 minutes or until salmon flakes when fork-tested. Sprinkle with parsley and serve.

Source: B.C.'s Best Salmon Recipes. Typed by Bob Shiells Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Lemon Herb Barbecued Shrimp

Servings: 6 Servings

Ingredients:

1 ½ cub Catsup
½ cub White vinegar
1 tablespoon Gravy Mstr or Ktchn Bouquet
1 teaspoon Sugar
1 teaspoon Ground coriander
½ teaspoon Ground cumin seed
¼ teaspoon Ground ginger
⅛ teaspoon Paprika
1 Cayenne pepper to taste
2 pound Lge shrimp; (20 -25 count)
6 each Bamboo skewers - soaked inwater for 30 min.
¼ large Lemon; seeded and finely minced, incldg rind

Preparation:

Combine all ingredients except shrimp in a small saucepan; simmer 15 minutes, stirring frequently; thread shrimp, interlapping, on skewers; grill 4-6" from hot glowing coals, 3-5 minutes, turning and brushing frequently with lemon mixture; DO NOT OVERCOOK!

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Lemon Tuna Pasta

Servings: 4 servings

Ingredients:

4 teaspoon Butter
1 teaspoon Oil; olive
4 large Garlic cloves, chopped
⅛ cub Lemon juice
3 teaspoon Capers, drained
18 Black olives,pitted & sliced
2 can Tuna; chunk,drained
Pasta; penne , cooked anddr
4 teaspoon Butter (add at end)

Preparation:

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork.
Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well. posted by Anne MacLellan

Lemon-Coated Fillets

Servings: 4 Servings

Ingredients:

¼ cub Butter (or marg.)
2 teaspoon Lemon juice
16 ounce Fish fillets; thawed
Salt; to taste
Pepper; to taste
¾ cub Breadcrumbs, seasoned dry
Paprika
Lemon slices; opt.
Parsley sprigs, fresh; opt.

Preparation:

Place butter in a 1-cup glass measure. Microwave at HIGH for 30 seconds or until butter is melted. Stir in lemon juice.

Sprinkle fillets with salt and pepper; brush both sides of each with butter mixture. Gently dredge fillets in breadcrumbs, and sprinkle with paprika. Arrange fillets in a 12x8x2" baking dish with thicker portions to outside (thinner portions may overlap if necessary).
Cover with waxed paper.

Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Garnish with lemon slices and parsley, if desired.

SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman.

Linguine Tuna Salad

Servings: 6 Servings

Ingredients:

7 ounce Linguine, Broken In Half
¼ cub Vegetable Oil
2 teaspoon Sugar
1 teaspoon Seasoned Salt
10 ounce (1 Pk) Frozen Green Peas *
¼ cub Lemon Juice
¼ cub Chopped Green Onions
1 teaspoon Italian Seasoning
12 ½ ounce (1 cn) Tuna, Drained
2 Med. Firm Tomatoes, Chopped

Preparation:

* Thaw peas before using in this salad. Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Seasoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers.

Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120

Lobster Newburg from Fred Goslin

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
4 cub Lobster meat [chopped]
¼ cub Butter
1 teaspoon Salt
¼ teaspoon Pepper
1 dash Cayanne pepper
1 dash Mace
1 cub Whipping cream
3 Egg yolks [beaten]

Preparation:

1) Saut‚ lobster meat in the butter, in a sauce pan for 5 min...
and then add all of the spices, and then cook for 5 min... 2) Stir in the cream and the eggs, cook until thickened stirring constantly....
May add sherry to taste, if desired...

From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown NY (315)-786-1120

Londontown Terrace Crab Pie

Servings: 6 servings

Ingredients:

2 tablespoon Butter
1 cub Sliced onion rings
½ cub Celery, chopped
1 cub Crabmeat
1 ½ cub Shredded cheese
1 each 9" unbaked pastry shell
3 each Eggs
1 teaspoon Salt
½ teaspoon Pepper
2/3 cub "Half and Half"
1 Pinch red pepper

Preparation:

Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell.
In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting.
Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat.
Mrs. Harold T. Cook

Lone John Sliver

Servings: 1 servings

Ingredients:

2 ½ pound Fish fillets
Oil
½ cub Beer
½ cub Self-rising flour

THE BATTER:
2/3 cub Beer
1/3 cub Lemon juice
1 Egg
½ cub Bisquick
½ cub Self-rising flour

Preparation:

THE BATTER: In a 1 ½ quart mixing bowl, with wire whisk, whip 2/3 cup beer, lemon juice, egg, Bisquick, and ½ cup self-rising flour together till smooth. Then let it stand ten minutes at room temperature before using. Meanwhile place two soup or cereal bowls on counter near the stove so that you can work quickly in coating food and getting it into the hot oil.

In one small bowl put ½ cup beer and into the other put ½ cup self-rising flour. Have a cookie sheet on hand. Cover half of it with paper towels for draining the fried foods. The other half leave plain for drying the coated food before you dip it into batter.

Allow 1 ½ to 2 ½ lbs. fish fillets to serve 4 people. Cut each fillet in half to resemble triangles. Dip 1 piece at a time, first into beer. Let excess drip off. Coat lightly then in the self-rising flour.

Place floured pieces on cookie sheet to dry 2 or 3 minutes. Then spear piece with 3-tined fork or tip of sharp knife & coat in prepared batter...evenly but lightly, letting excess drip back into bowl of batter.

Fry few pieces at a time in 385 to 400 degrees F oil, at least 2 ½" to 3" deep in heavy saucepan or use electric fry pan with temperature control dial to regulate heat of oil.

Allow about 3 or 4 minutes per side for each piece of batter-coated fish, turning once to brown other side. Remove from oil with tip of sharp knife. Drain on paper towel. Keep warm on cookie sheet in 300 degree F oven till all pieces have been fried.

SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen, cooked, ready to serve shrimp, that have been completely thawed, following the Lone John Sliver recipe exactly, using the shrimp in place of the fish triangles. Be sure to dip the shrimp 1st in the beer and then into the self-rising flour before coating in prepared batter. Fry as directed for fish in above recipe. 1 pound serves 4.

Lone John Sliver as in Long John Silver

Source: Gloria Pitzer's Secret Fast Food Recipes 1975 reprinted 1985 Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR * (501)521-8920þ

Lox

Servings: 2 servings

Ingredients:

2 ½ pound Salmon fillets
2 tablespoon Sugar
2 tablespoon +2 tsp kosher salt
1 tablespoon Hickory smoked salt

Preparation:

Mix dry ingredients and rub over salmon. Put salmon in a double plastic bag and seal. Refrigerate. Turn over once a day for 5 days.
Remove and dry with a paper towel.

Posted by Joyce Kohl, Kook-Net HUB, Improv BBS Scottsdale, AZ

Malaysian Fish with Pears

Servings: 2 Servings

Ingredients:

1 pound Pan-Sized Trout; or otherwhite-fleshed fish
2 Bartlett Pears; peeled,seeded and quartered
2 tablespoon Dry White Wine
2 tablespoon Light Soy Sauce
½ teaspoon Sesame Oil
1 teaspoon Chile-Garlic Paste
1 tablespoon Rice Vinegar
½ teaspoon Granulated Sugar
3 Green Onions; smashed andslivered
3 Quarter-Size pieces Ginger;cut into matchstick pieces
4 Cloves Garlic; peeled andminced
1 tablespoon Lemon Grass; minced
½ cub Cilantro Leaves; chopped
½ Lime; in wedges
6 cub Water

Preparation:

Place the fish and pears in a glass pie plate. Combine remaining ingredients except cilantro, lime and water and stir to mix thoroughly. Pour the mixture over the fish. In a wok, or deep pot, bring water to a boil. Put the pie plate of fish on a steamer tray, cover and steam the fish over the simmering water until it's flaky, about 20 minutes.

Serve the fish and pears on a bed of rice napped with the sauce in the bottom of the pie plate. Garnish with cilantro leaves and lime wedges.

The choices among fish varieties in Malaysia boggles the mind. In the U.S. you can successfully repeat this dish using pan-sized trout, grouper, or other tender fleshed fish.

Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine Smith

Malaysian Grilled Coconut Fish

Servings: 4 Servings

Ingredients:

3 ½ pound Red Snapper; whole, headremoved and cleaned
1 small Bunch Cilantro; cleaned

MARINADE:
3 Stalks Fresh Lemon Grass
5 Shallots; peeled and minced
3 Cloves Garlic; minced
1 Inch Fresh Ginger; peeledand minced
2 small Hot Chiles; seeded andminced
1 tablespoon Turmeric
2 cub Coconut Milk
1 teaspoon Black Pepper
1 teaspoon Salt

Preparation:

Remove the tough, outer layers of the lemon grass. Cut the tops of the lemon grass and discard. Use only the fresh, aromatic bottoms and root. Using a sharp knife, mince the lemon grass and place in a bowl.
Add the remaining marinade ingredients and mix well.

Place a piece of foil large enough to enclose the fish completely on a flat surface. Carefully spread out 1/3 of the marinade inside the cavity of the fish, and top with the remaining marinade. Wrap the foil around the fish, making a neat packet. Marinate in the refrigerator overnight or for 1 hour at room temperature.

Place the fish on the grill over medium-hot coals. Cook on one side for 15 minutes. Gently flip the package over and cook for 15-20 minutes, or until the fish is just opaque all the way through. Do not overcook the fish or it will be tough and dry. Unfold the foil and serve the fish immediately.

Source: San Francisco Examiner Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Manhattan-Style Seafood Stew

Servings: 4 Servings

Ingredients:

5 slice Bacon, chopped
1 ½ large Onions, chopped
5 large Shallots or Green Onions,
Chopped
5 ¼ pound Cans Italian Plum Tomatoes,
Drained
24 ounce Bottled Clam Juice
¾ cub Dry White Wine
3 Bay Leaves
¼ teaspoon Dried Red Pepper, crushed
1 pound White Rose Potatoes, peeled,
Quartered lengthwise, and
Thinly sliced
Salt
Ground Pepper
3 ½ pound Clams, well scrubbed
½ pound Sea Scallops, halved
Crosswise
½ pound Uncooked Medium Shrimp,
Peeled and deveined, with
Tails left intact
30 Fresh Basil Leaves, thinly
Sliced
1 tablespoon Lemon Peel, julienned

Preparation:

Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes. Chop tomatoes in a food processor. Add to pot with clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes, stirring occasionally.

Add potatoes to stew and simmer until tender, about 20 minutes.
Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.) Add clams to stew.
Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes. Discard and clams that do not open. Mix in half of basil. Transfer stew to a large serving bowl. Sprinkle with remaining basil and lemon peel.

Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Marinated Gingered Shrimp

Servings: 1 Servings

Ingredients:

MAKES 60 TO 65 SHRIMP:
1 ½ pound Frozen shrimp;shelled,devein
¼ cub Soy Sauce
3 ounce Ginger root; chopped
¼ cub Vinegar
2 tablespoon Sugar
2 tablespoon Sweet Sake (sherry o.k)
1 ½ teaspoon Salt
3 tablespoon Green onion; thinly sliced

Preparation:

Cook shrimp as directed on package. Drain. Arrange shrimp in single layer in glass or plastic 12x7 ½x2 inch dish. Heat soy sauce to boiling. Add ginger root. Reduce heat. Simmer uncovered, until most of liquid is absorbed, about 5 minutes. Stir in vinegar, sugar, sake, and salt. Pour over shrimp. Cover and refrigerate at least 2 hours. Remove shrimp from marinade with slotted spoon and arrange on serving plate. Garnish with green onion. ** BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Mesquite-smoked Salmon Fajitas

Servings: 6 servings

Ingredients:

1 teaspoon Coarse (kosher) salt
½ teaspoon Coarse pepper
½ teaspoon Sugar
¼ teaspoon Ground cumin
4 Salmon fillets; skinned4 to 5 ounces each

SALSA:
1 Lime
1 Mango
1 cub Diced cantaloupe
2 Scallions; finely chopped
1 tablespoon Chopped cilantro
⅛ teaspoon Pepper
pinch Salt
1 teaspoon Rice-wine vinegar

OTHER INGREDIENTS:
2 tablespoon Vegetable oil
1 Spanish onion; halvedsliced (about 3 cups)
1 large Poblano chile; seeded,julienned
8 Flour tortillas; warmed

NUTRITIONAL INFORMATION/SERV:
555 Calories
30 G protein
70 G carbohydrate
20 G fat
62 Mg cholesterol
917 Mg sodium

Preparation:

1. In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate one to three hours.

2. Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white pith; over bowl, section lime. Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss. Cover.

3. In skillet, heat oil over medium-high heat. Add onion and chile; over medium heat, suate' 20 minutes, until soft.

3. Grease wire cake rack. Turn on stove vent. Line both bottom and domed lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs. Cut 3 inch hole in center of foil in skillet bottom. Heat skillet, covered, 5 minutes over high heat. Place mesquite chunks on bare spot in skillet. Place rack on skillet. Heat 3 minutes, covered, until skillet fills with smoke.

5. Place salmon or rack; cover with lid. With pot holders, crimp overhanging foil to form a tight seal. Over medium-high heat, smoke salmon 12 minutes or just until cooked. Carefully unswrp. Place on platter; break into chunks. Serve in tortillas with onion mixture and salsa.

From: McCall's July 1993

Microwave Salmon Ring

Servings: 4 servings

Ingredients:

1 can Salmon; 15 oz
1 Egg; lightly beaten
1 cub Breadcrumbs
¼ cub Sour cream or whipping cream
½ teaspoon Curry powder
1 small minced
1 teaspoon -Salt
¼ teaspoon -Pepper
1 Lemon; juice & rind

SAUCE:
2 tablespoon Butter
2 tablespoon Flour
1 cub Milk
3 teaspoon Dill; chopped fresh or dill

Preparation:

Fat grams per serving: Approx. Cook Time: :15 LOAF:
Empty can(s) of salmon in bowl, undrained, flake and break apart with fork. Add remaining ingredients. Mix thoroughly, place in microwave ring pan. Cover with wax paper and cook on High 6 minutes. Let stand 5 minutes. Unmold. SAUCE: Melt butter on High 30 seconds. Stir in flour. Cook at High 30 seconds to 1 minute. Stir in milk, slowly. Add dillweed and pepper. Cook on High, stirring every 1 to 2 minutes till thickened.

from my microwave cooking class posted by Anne MacLellan

Monkfish with Spinach

Servings: 4 Servings

Ingredients:

FROM LINDA FIELDS AT:
Cyberealm BBS 315-786-1120

SAUCE:
2 ½ cub Heavy cream
1 cl Garlic, chopped
5 Flat chopped anchovy fillets
1 pound Monkfish fillet 3" wide
½ teaspoon Salt
1/3 cub Clarified butter
Instant or granulated flour
12 ounce Fresh spinach

TOMATO CONCASSE:
2 medium Tomatoes (½ lb) finely
.minced
1 teaspoon Sherry vinegar

Preparation:

This recipe makes 4 first course servings or 2 main course servings.

Prepare the sauce; Combine the heavy cream with garlic and anchovies. Boil this down until it gets thick--approximately 1 hour.
If it seems too thick, thin it out with water, chicken stock or more cream.

Cut the fillet into scallops and salt evenly on both sides. Allow them to sit for a half hour so that they will drain. After a half hour, dry off the liquid and brush off the salt. Nick all around the edges of the fillets with a sharp knife. This allows the fillets to stay flat and cook more evenly.

Heat the clarified butter in a saute pan. Coat the fillets with instant or granulated flour, and then saute in clarified butter. The fillets should develop a crunch on the outside.

Lightly steam the spinach and place on a plate. Dry off fillets on a towel and place them on a nest of spinach.

Combine the minced tomatoes and the sherry vinegar and place the mixture on top of the fish.

Drizzle cream sauce on top of the tomato concasse and then drape the sauce around the plate.

Wine suggestion: A young, fruity Saint Amour Beaujolais from Georges DuBeouf.

Source: David Rosengarten, "Taste" on the TV Food network Posted by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Nero Wolfe's Bacalhau (Portuguese Salt Cod)

Servings: 4 servings

Ingredients:

1 ½ To 2 lbs soaked dried cod *
2 large Onions, sliced
6 tablespoon Butter
1 cl Garlic, minced
3 large Potatoes
2 tablespoon Bread crumbs
10 Pitted green olives
10 Black olives
4 Hard-cooked eggs
½ cub Chopped fresh parsley
Wine vinegar
Olive oil
Fresh ground black pepper

Preparation:

* NOTE: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly.

Put the cod into a saucepan and add enough cold water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces. Saute the onions in 3 tablespoons of butter until they are tender and golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into ¼-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 ½-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer.
Bake for 15 minutes, or until heated through and lightly browned.
Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish.
(Prisoner's Base)

SOURCE: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4
: Library of Congress #72-75754
: 1973 Posted by: Bob Emert

Nero Wolfe's Broiled Shad with Sorrel Sauce

Servings: 6 servings

Ingredients:

3 pound Shad fillets, fresh
1/3 cub Olive oil, extra virgin
1 large Lemon, juice of
1 Bay leaf
2 Sprigs fresh thyme
½ teaspoon Fresh oregano -OR-
¼ teaspoon Dried leaves
¼ teaspoon Salt
1 pinch Black pepper
3 pound Fresh sorrel
2 tablespoon Butter
1 tablespoon Minced shallots
1 cub Dry white wine
¾ cub Heavy cream
Salt & freshly ground blackpepper to taste

Preparation:

1>. Marinate the shad in the oil and lemon juice, to which the bay leaf, thyme, oregano, salt and pinch of pepper have been added. Let stand for 1 hour or more. 2>. Rinse the sorrel and boil in a small amount of salted water 5 to 7 minutes until it is very tender. Drain it and rub through a sieve. In a saucepan melt the butter and saute the shallots until golden. Add the sorrel and the wine. Bring the mixture to a boil and cook for about 10 minutes. Add the cream and lower the heat, simmering the sauce for 5 minutes more. Season with salt and pepper. Makes about 2 cups of sauce. 3>. Drain and broil the shad for 7 or 8 minutes on each side under a high flame. Remove to a warm dish and pour the sauce over.
(A Right to Die) Source: The Nero Wolfe
Cookbook by Rex Stout
: The Viking Press - New York
: 1973
: SBN 670-50599-4
: Lib. of Congress #72-72754

Nero Wolfe's Clams Hashed with Eggs

Servings: 4 servings

Ingredients:

2 Dozen cherrystone clams
3 tablespoon Butter
6 large Mushrooms
1 large Green pepper
4 large Eggs
2 Potatos
1 tablespoon Parsley, fresh chopped
1 tablespoon Chives, fresh chopped
2 teaspoon Salt
¼ teaspoon Fresh ground black pepper
1 tablespoon Dry sherry
¼ teaspoon Paprika
6 slice Bacon

Preparation:

1>. Prehaet the oven to 350 deg.F. 2>. Shuck and mince the clams.
Sautee them in butter for 5 minutes. Slice the mushrooms and chop the green pepper and add them to the pan, cooking until they begin to brown. Remove the clams and vegetables from heat and drain. 3>. Beat the eggs. Boil the unpeeled potatos until tender in salted water.
Remove the skins and slice. Combine the eggs and potatos in a large bowl with the parsley, chives, salt, black pepper, and sherry. Mix well. Fold in the clams, green pepper and mushrooms, and pour the mixture into a well buttered baking dish. Sprinkle with the paprika and bake for 30 to 35 minutes. 4>. Meanwhile, cook the bacon strips until they are crisp. Drain and crumble the bacon and garnish the finished casserole before serving.
(Champagne for One) Source: The Nero Wolfe
Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4
: Library of Congress #72-75754
: 1973

Nero Wolfe's Finnan Haddie (Smoked Haddock)

Servings: 4 servings

Ingredients:

2 pound Finnan haddie (smokedhaddock
1 cub Milk
1 cub Water
¼ cub Butter
3 tablespoon Flour
2 cub Heavy cream
Freshly ground black pepperto taste
⅛ teaspoon Nutmeg
1 tablespoon Chopped pimiento
4 Hard cooked eggs
Bread crumbs
12 Bread triangles fried inanchovy butter

Preparation:

Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth. Add the cream and 1 ¼ cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out ¼ cup, and set it aside. Break the finnan haddie into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed. Pour the mixture into a shallow casserole; cover with the pimiento and sliced hard-cooked eggs and pour the reserved ¼ cup of sauce over the eggs. Sprinkle the dish with bread crumbs and place under a hot broiler to brown. Serve with the anchovy toast.
(The Mother Hunt)

SOURCE: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4
: Library of Congress #72-75754
: 1973

Posted by: Bob Emert

New Orleans Shrimp Creole

Servings: 6 Servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour
1 each Onion; large, chopped
¼ cub Celery; finely chopped
2 each Garlic cloves; minced
3 ounce Tomato paste
8 ounce Tomato sauce
1 teaspoon Parsley; finely chopped
3 cub Water
1 each Bay leaf
1 Salt to taste
¼ teaspoon Cayenne pepper
2 cub Shrimp; peeled

Preparation:

Melt butter in saucepan, stir in flour and cook until golden brown.
Add onions and celery and saute until onions are clear and tender. Add remaining ingredients except pepper and shrimp. Simmer 55-60 minutes.
Add shrimp and pepper. Cook 15-20 minutes. Serve over rice.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

New York Times Lobster Moana

Servings: 5 servings

Ingredients:

1 Live lobster 2 to 2 ½ lbs.
2 tablespoon Oil
1 cl Garlic, minced
2 tablespoon Rum
½ cub Chicken or veal broth
1 cub Bean sprouts
1 cub Water chestnuts, sliced
1 cub Snow peas
1 ½ cub Chinese cabbage, coarsleycut
Salt & fresh black pepper
1 Egg, beaten

Preparation:

1>. Cook the lobster. Cool, clean and remove the meat from the shell.
Slice. 2>. In a skillet, or wok, heat the oil and the sliced lobster meat and garlic. Cook briefly. 3>. Add the rum, broth and vegetables and simmer, uncovered, for 5 minutes. Season with the salt and pepper. Add the egg beaten with a little of the hot sauce and cook, stirring until hot. Do not let boil.

New York Times Lobster Thermidor

Servings: 4 servings

Ingredients:

4 Live lobsters, 1 ½ lb ea
¾ cub Butter
1 cub Chopped mushrooms
Salt & fresh black pepper
½ cub Soft bread crumbs
1 tablespoon Worcestershire sauce
1 ½ teaspoon Maggi seasoning
Tabasco sauce
4 teaspoon Parsley, chopped
4 teaspoon Pimento, chopped
¾ cub Sherry
¼ cub Cognac
2 cub Heavy cream
4 Egg yolks
½ cub Parmesan cheese, grated
Paprika

Preparation:

1>. Cook and clean the lobsters. Twist off the claws, reserving the small claws for garnish. Remove meat from the bodies and cut into small pieces. Crack the large claws, remove meat and cube. Reserve the shells. 2>. Preheat oven to moderate (350 deg.F) 3>. Heat ½ cup of the butter, add the mushrooms and cook three minutes. Season with salt and pepper. 4>. Add the lobster meat, crumbs, seasonings, sheery, cognac, cream and egg yolks. Mix well. 5>. Fill the lobster shells with the mixture, sprinkle with cheese, dot with the remaining butter and sprinkle with paprika. 6>. Place in a shallow pan and bake fifteen minutes. Serve immediately.

Norwegian Sardine Pate

Servings: 8 servings

Ingredients:

8 ounce Cream cheese
½ teaspoon Salt
1 ½ tablespoon Lemon or lime juice
¼ teaspoon Freshly ground black pepper
2 can 3 ¼ oz boneless skinless
1 Sardines, drained
1 tablespoon Chopped parsley
⅛ teaspoon Hot pepper sauce
1 Capers
1 Additional chopped parsley

Preparation:

Cream together first four ingredients. Mash sardines and beat into cheese mixture with parsley and hot sauce. Form into mound or desired shape. Garnish with capers and parsley. Serve with toast fingers, bread or crackers. Makes 2 cups.

Orange Glazed Sole

Servings: 4 servings

Ingredients:

2 pound Pacific Sole fillets
2 tablespoon Butter; melted
2 tablespoon Orange juice
½ teaspoon Salt
1 dash Pepper

ORANGE GLAZE:
2 tablespoon Cornstarch
1 cub Orange juice
¼ cub Butter
1/3 cub Sliced almonds
¼ cub Dry white wine
¼ cub Apple jelly
¼ cub Lemon juice
¼ teaspoon Liquid hot pepper sauce
⅛ teaspoon Salt
1 teaspoon Grated orange rind
2/3 cub Mandarin orange sectionscanned, drained

Preparation:

Rinse fillets with cold water; pat dry with paper towels. If necessary, cut large fillets into serving-size portions. Spray broiler pan with non-stick vegetable spray. Place fillets in a single layer on broiler pan. Combine butter and orange juice; brush over fillets. Sprinkle with salt and pepper. Broil about 4 inches from source of heat for 6 minutes. Baste with Orange Glaze. Continue cooking for 2-4 minutes, or until fillets flake easily when tested with a fork. Transfer to warm serving platter. Serve with remaining heated Orange Glaze. Makes 4-6 servings.

ORANGE GLAZE:

Combine cornstarch with ¼ cup orange juice; set aside. In medium saucepan, over medium heat, melt butter. Add almonds and saute until slightly browned. Add remaining orange juice, wine, jelly and lemon juice; heat to just boiling. Stir in cornstarch mixture; continue cooking, stirring constantly, until mixture thickens. Add liquid hot pepper sauce, salt, orange rind and orange sections; mix well.
Reduce heat to low and keep warm until serving. Makes 2 cups sauce.

A West Coast Fisheries Development Foundation recipe.

Orange Lake Amandine

Servings: 6 servings

Ingredients:

½ cub Almonds, slivered; blanched
¼ cub Butter (or marg.); melted
12 large Bass (or trout) fillets
Salt; to taste
Pepper; to taste
Thyme leaves; to taste
Milk
Flour, all-purpose
½ cub Vegetable oil
2 teaspoon Parsley; chopped
Lemon wedges; opt.

Preparation:

Saute almonds in butter until golden brown; set aside.

Sprinkle fillets with salt, pepper, and thyme; dip in milk, and dredge in flour. Fry fillets in hot oil over medium heat until golden brown on both sides. Drain on paper towels. Remove to serving dish; sprinkle with almonds and parsley. Garnish with lemon wedges, if desired.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Orange Roughy Veracruz

Servings: 4 servings

Ingredients:

2 teaspoon Olive oil
1 cub Sliced onion
2 cl Garlic, minced
1 cub Yellow bell pepper rings
1 can (14.5 oz) mexican-style
Stewed tomatos w/jalapeno
Peppers undrained
4 4 ounce pieces orange roughy
Dash of garlic powder
Dash of ground red pepper

Preparation:

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes.

2. Turn fish over. Cover and simmer an additional 5 minutes or until fish flakes with a fork. Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm.

3. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Serve sauce over fish.

Calories: 149 per serving

Source: Cooking Light Magazine, May-June 1993

Orange Roughy with Basil and Peppers

Servings: 4 Servings

Ingredients:

2 Red or Green Bell Peppers;seeded and julienne sliced
1 small Onion; thinly sliced
1 tablespoon Fresh Basil; chopped or
1 teaspoon Dried Basil Leaves
¼ teaspoon Ground Pepper
1 pound Orange Roughy Fillets
1 dash Paprika
1 Lemon; cut in wedges

Preparation:

Layer peppers and onion over bottom of a shallow 12 x 7" microwave-safe baking dish. Sprinkle with half of the basil and half the pepper. Cover dish with plastic wrap, leaving one corner open to vent. Microwave on HIGH (100%) setting for 2-3 minutes, or until vegetables are partially tender.

Arrange fillets over vegetables, with thickest portions toward outside, and sprinkle with remaining basil and pepper. Dust lightly with paprika. Cover with vented plastic wrap and microwave 7-9 minutes longer, or until fish flakes easily with a fork, rotating dish ½ turn after 4 minutes. Let stand, covered, 3 minutes before serving with lemon wedges.

Source: Medford Mail Tribune, 26 July 1994 Typed by Katherine Smith

Orange Roughy with Lemon Sauce

Servings: 2 servings

Ingredients:

2 Orange roughy fillets (4 ozeach or use any white fishof your choice)
1 Egg white
3 tablespoon Seasoned dried bread crumbs
2 teaspoon Olive or vegetable oil
1/3 cub Water
¼ cub Dry white table wine
1 tablespoon Each parsley and fresh lemonjuice
½ teaspoon Instant chicken broth mix
1 Garlic clove minced

Preparation:

1. Dip 1 fish fillet in the egg white, and then into bread crumbs.
Coat both sides evenly; repeat for the remaining fillet. Be sure all sides are covered evenly!

2. In a 9 inch non stick skillet, heat oil; add fillets and cook over medium high heat turning once, until fish is cooked thoroughly and flakes easily when tested with a fork, usually 3-5 minutes on each side. Transfer fish to a platter and keep warm.

3. To the same skillet add garlic and cook over medium heat until golden, about 30 seconds. Stir in water, wine, parsley, lemon juice, and broth mix. Cook over high heat until mixture comes to a boil; continue to cook until mixture is reduced to about ¼ cup, about 4-5 minutes. Pour over fish and serve.

This recipe is great with wild rice and steamed carrots in honey and brown sugar!!

calories: 240 per serving

Oven "Fried" Scallops

Servings: 4 servings

Ingredients:

15 ounce Sea scallops, cut in ¼'s
3 tablespoon Low fat buttermilk
1/3 cub Plus 2 tsp seasoned driedbread crumbs or seasonedcrushed corn flake crumbs
½ teaspoon Ground thyme

Preparation:

1. Preheat oven to 500F. Spray baking sheet with nonstick spray and set aside.

2. In a medium mixing bowl, combine scallops and buttermilk, turning to coat. Let stand at room temperature for 15 minutes to marinate.

3. In small mixing bowl, combine the bread crumbs (or corn flake crumbs) and thyme. Dredge each scallop in crumb mixture, coating both sides. Arrange scallops on baking sheet.

4. Bake carefully turning scallops over until browned on all sides, about 5 minutes.

Source: Weight Watchers Healthy Life Style Cookbook

Each serving provides: 3 proteins, ½ bread, 5 optional calories

Per serving: 139 calories

Oven Baked Crab Cakes from The Sea Grill Restaurant

Servings: 20 servings

Ingredients:

5 cub Cornflakes
½ cub Mayonnaise
2 tablespoon Dijon mustard
2 teaspoon Old Bay Seasoning
⅛ teaspoon Cayenne pepper
2 large Egg yolks
2 pound Jumbo lump crab meat
¼ cub Unsalted butter, softened

Preparation:

In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan.

In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, bayenne and yolks and add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly.

With a ¼ cup measure, form crab mixutre into slightly flattened rounds about 2 ½ inches wide and ¾ inch thick and gently coat crab cakes with cornflakes, transferring as coated to a wax-paper-lined baking sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.

Preheat oven to 400F.

Transfer crab cakes to a large baking sheet. Put about ½ teaspoon butter on each crab cake and bake in the middle of the oven until crisp and cooked through, about 15 minutes.

Serve with tartar sauce.

Source: The Sea Grill Restaurant, New York City, NY. Gourmet magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS, 315-786-1120

Oysters and Artichoke Casserole

Servings: 10 servings

Ingredients:

2 package Frozen artichoke hearts
½ pound Mushrooms, sauteed in butter
1 quart Large oysters
¼ pound Butter
1 each Bunch green onions, minced
½ cub Fresh parsley, minced
½ cub 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

Preparation:

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 ½ 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

Paella No. 3

Servings: 6 servings

Ingredients:

dozen or more small clams 1 quart mussels 1 one and a
half pound chicken 1 tsp oregano 2 peppercorns 1 clove
garlic, peeled 1 ½ tsp salt
6 tbs olive
oil 1 tsp vinegar 2 ounces ham, cut in thin strips 1 chorizo (hot
Spanish sausage), sliced 1 ounce salt pork, finely chopped 1 onion,
peeled and chopped 1 green pepper, seeded and chopped ½ tsp ground
coriander 1 tsp capers 3 tbs tomato sauce 2 ¼ cup rice, washed and
drained 4 cup boiling water 1 tsp saffron 1 can peas, drained
1 can pimientos Directions: Remove meat from the
lobster. Shell and devein shrimp. Scrub mussels and clams. Cut
chicken into medium sized serving pieces. Combine oregano,
peppercorns, garlic, salt, two tbs of the olive oil and the vinegar
and mash with back of spoon or with a mortar. Rub chicken with the
mixture. Heat remaining olive oil in a deep, heavy skillet and brown
chicken lightly over moderate het. Add ham, chorizo, salt pork,
onion, green pepper, coriander and capers. Cook ten minutes over low
heat. Add tomato sauce and rice and cook 5 minutes. Add boiling
water, saffron and shrimp. Mix well and cook rapidly, covered, until
liquid is absorbed, about 20 minutes. With a large spoon, turn rice
from top to bottom. Add lobster meat and peas; cover and cook 5
minutes longer. Steam mussels and clams in a little water until their
shells open. Heat the pimientos and drain. Us the mussels, clams and
pimientos as a garnish.

Preparation:

~End Recipe Export- ___
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BBS: Computer Specialties BBS Date: 03-11-93 (16:28) Number: 2132 From: EARL SHELSBY Refer#: NONE To: NANCY VAINE Recvd: NO Subj: Need recipe Conf: (185) GOURMET

Pan Fried Brown Trout

Servings: 6 Servings

Ingredients:

FROM CHEF FREDDY'S:
2 pound Brown trout fillets
1 ½ cub Pancake flour
1 teaspoon Salt
1 ½ teaspoon Pepper [freshly ground]
½ cub Peanut oil

Preparation:

1) Cut trout fillets into 2" to 3" pieces and roll in a mixture made with the flour salt and pepper, making sure to coat well... 2) Place in hot peanut oil in large skillit over med. high heat and cook for 1« to 2 min or until outside is crisp and the fish flakes easily... 3) Serve immediately over bed of watercress, or parsley, garnished with lemon wedges if desired...

From "Bill Saiff's ROD & REEL Recipes for Hookin' and Cookin' and re-typed with permission by Fred Goslin on Cyberealm Bbs.in Watertown NY at (315) 786-1120

Pasta with Tuna

Servings: 4 Servings

Ingredients:

8 ounce Tubular Pasta
2 tablespoon Olive Oil
2 tablespoon Onion; minced
2 tablespoon Flour
1 ¼ cub Non-Fat Milk
1 cub Frozen Peas; thawed
6 ½ ounce Can Water-Packed Tuna;drained
1/3 cub Fresh Parsley or Basil;chopped
1/3 cub Green Onions; chopped
¼ cub Parmesan Cheese; grated
1 drop Hot Pepper Sauce

Preparation:

Cook pasta in a large pot of boiling water until al dente. Drain and return to warm pot. Put olive oil in saucepan and add onion. Saute until transparent. Stir in flour and cook for a few seconds and then whisk in milk. Stir constantly until this thickens. Add peas, tuna (shredded into chunks,) parsley, green onions, cheese and hot pepper sauce. Pour over pasta and stir gently to mix. Serve at once.

Per Serving: Calories: 440, Fat: 4 g, Cholesterol: 41 mg, Sodium: 260 mg.

Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Wels

Servings: 4 servings

Ingredients:

3 ounce Cooked and shelled mussels
1 ounce Carrot
4 each Egg yolks
1 Pinch mixed herbs
1 Pinch crushed garlic
1 Seasoning
1 ounce Celery
1 ounce Breadcrumbs
2 ounce Herring roe
1 Pinch dill weed
1 Brandy & double cream to tst

Preparation:

Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream.

Cook for ½ hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers.

Glantraeth Restaurant Bodorgan, Anglesey.

Patout's Boiled Crawfish

Servings: 8 servings

Ingredients:

FOR THE BOIL:
40 pound Live crawfish
1 cub Salt
½ cub Ground white pepper
½ cub Ground red pepper
½ cub Ground black pepper
5 pound Small white onions
12 each Ears of corn, shucked
5 pound Small new potatoes

SPRINKLE:
½ cub Ground white pepper
½ cub Ground red pepper
½ cub Ground black pepper
2 cub Salt

Preparation:

Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin."
Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point!
Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes.
Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day.
Serves 8-10
NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell.
From Alex Patout's "Cajun Home Cooking" -- Random House

Peixe Oporto (Baked Fish with Port Wine Sauce)

Servings: 4 servings

Ingredients:

1 ½ pound Sea bream or other suitablewhite fish
1 ounce Butter
2/3 cub Port wine
2 Egg yolks
1 tablespoon Cream
Paprika
Salt

Preparation:

Prepare the fish and season with salt and paprika. Bake it with the butter in a covered fireproof dish in a moderate oven (350 deg. F) for 5 munites. Add the port wine and continue cooking until the fish is tender - 15 to 20 minutes. Strain of the liquor from the dish and cook quickly in a saucepan to reduce it a little. Cool, and beat in the egg yolks, add the cream and reheat very gently but do not bring to the simmering point. Pour the sauce over the fish and serve with Savory Rice (opt.)

Source: the complete book of World Cookery
: Crescent Books, Inc.
: A Division of Crown Publishers, Inc.
: 419 Park Avenue South, New York, NY 10016 : ISBN 7064 0023 2
: 1972

Pizza with shrimp

Servings: 1 Pizza

Ingredients:

1 each Ready to bake pizza crust
10 medium Shrimp shelled & devained
1 each Red bell pepper seeded & cutinto thin strips
10 each Broccoli florets
10 each Cherry tomatoes
6 ounce Sorrento/precious mozzarella cheese, chopped
8 each Black or green olives
1 teaspoon Olive oil
¼ cub Finely chopped sundried sonsma tomatoes

Preparation:

Steam broccoli for 5 minutes & immediately place in ice water to halt cooking & retain color. Brush pizza shell with olive oil; squeeze cherry tomatoes & spread on top with mozzarrella cheese. arrange shrimp, broccoli, peppers, sundried tomatoes & olives on pizza. Bake for 10 minutes at 450 degrees.
Note this recipe calls for only black olives,But not being fond of black olives I replaced them with green olives.
source: ERNEST & JULIO GALLO Gourmet pizza booklet.
typed by: bud wall

Posted by Michael Prothro, Mike's Resort BBS on Kook-Net recipe network

Poached Fish in Creamy Sauce

Servings: 4 Servings

Ingredients:

3 tablespoon Water
2 tablespoon Wine, dry white
1 medium Carrot; cut into ½" pieces(about ½ cup)
1 Celery stalk; cut into 1"pieces (about ½ cup)
1 medium Onion; sliced and separatedinto rings
½ Lemon; sliced
3 Peppercorns
1 Bay leaf
2 tablespoon Parsley, fresh; chopped
⅛ teaspoon Salt
16 ounce Fish fillets; thawed
Breadcrumbs, seasoned dry
Paprika

CREAMY SWISS SAUCE:
3 tablespoon Butter (or marg.)
3 tablespoon Flour, all-purpose
¼ teaspoon Salt
⅛ teaspoon Pepper, white
1 cub Half-and-half
½ cub Fish stock; reserved
¾ cub Cheese, Swiss; shredded(3oz)

Preparation:

Combine first 10 ingredients in a 12x8x2" baking dish; stir well, being sure vegetables are evenly distributed in dish. Cover with clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until vegetables are crisp-tender

Arrange fish fillets over vegetables with thicker portions to outside of dish (thinner portions may overlap, if necessary). Cover and microwave at HIGH for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Remove fish fillets, and keep warm. Strain fish stock, and discard vegetables. Add enough water to fish stock to measure ½ cup; use to prepare Creamy Swiss Sauce.

Return fillets to baking dish; spoon sauce over fillets. Sprinkle with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to 3 minutes or until bubbly.

Creamy Swiss Sauce: Place butter in a 1-quart glass measure or casserole dish. Microwave at HIGH for 30 seconds or until butter melts; blend in flour, salt, and pepper. Gradually add half-and-half and fish stock, stirring well.

Microwave at HIGH 2-½ minutes; stir well. Microwave at HIGH for 1-½ to 2-½ minutes or until thickened and bubbly, stirring at 1 minute intervals. Add cheese, stirring until melted. Yield: about 2 cups.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

Poached Halibut Rolls

Servings: 2 servings

Ingredients:

1 ½ pound Halibut fillets
3 tablespoon Butter
½ cub Chicken broth or white wine
1 each Clove garlic, minced
½ teaspoon Tarragon or basil
½ teaspoon Dijon mustard
1 cub Fresh tomatoes, minced
½ teaspoon Sugar
½ teaspoon Paprika
½ cub Heavy cream

Preparation:

Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar.
Cover and cook 5 minutes at high. Stir well. Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish, add the cream and paprika; stir.
Cook 4 minutes at high, stirring once. Pour over the fish and serve.

Poached Salmon with Horseradish Sauce

Servings: 4 servings

Ingredients:

4 cub Water
1 Lemon, sliced
1 Carrot, sliced
1 Stalk Celery, sliced
1 teaspoon Peppercorns
4 4 ounce Salmon Steaks

HORSERADISH SAUCE:
¼ cub Reduced Cal Mayonnaise
¼ cub Plain Non-Fat Yogurt
2 teaspoon Horseradish
1 ½ teaspoon Lemon Juice
1 ½ teaspoon Chopped Chives

Preparation:

Combine first 5 ingredients in a large skillet; bring to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutes. Add salmon steaks; cover and simmer 10 minutes. Remove skillet from heat; let stand 8 minutes. Remove salmon steaks to serving plate; serve with Horseradish Sauce.

(186 calories per 4 oz steak with 2 Tbsp Horseradish Sauce).

23.6 grams protein 7.1 grams fat 14 grams carbohydrate 89 mg cholesterol 155 mg sodium 27 mg calcium

Horseradish Sauce: Combine all ingredients; cover and chill.

Source: Southern Living, August 1991

Poor Man's Shrimp

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
Salt
2 quart Cold water
2 pound Salmon [cut into 1" cubes]

Preparation:

1) Add enough salt to the cold water to float an egg with the shell on and stirr in an additional ¬ cup of salt... 2) Bring the water to a boil and add the salmon cubes... bring to a boil again, drain and serve with your favorite sauce...

From Randy L. Riley in Carthage NY. originally published in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'" re-typed for you with permission by Fred Goslin on Cyberealm Bbs at (315) 786-1120

Portuguese Fisherman's Stew

Servings: 6 Servings

Ingredients:

3 Onions, sliced
½ teaspoon Garlic, minced
2 tablespoon Margarine
16 ounce White Beans, drained
2 quart Water
2 Bay Leaves
16 ounce Chicken Stock
16 ounce Stewed Tomatoes
1 ½ teaspoon Thyme
1 pound White Fish
¼ cub Lemon juice
½ cub Water

Preparation:

In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer 30 minutes.

In a seperate skillet, simmer fish in lemon juice and ½ cup water until fish flakes easily with a fork, 5-10 minutes.

Drain lemon water; add fish to stew and heat thoroughly before serving.

Source: Medford Mail Tribune, 16 November 1993

Potted Herrings In Guinness (irish)

Servings: 4 servings

Ingredients:

10 Filleted fresh herrings
600 ml Guinness (pref. draft)
5 fluid ounce Vinegar
Onion cut into rings
2 Bay leaves
10 Cloves
4 White and black peppercorns
Salt as required
1 teaspoon Brown sugar

Preparation:

Wash herring fillets and roll up, starting from the tail. Place in a baking dish and add the stout-and-vinegar mixture. Add all other ingredients. Cover with baking parchment or foil and bake in a moderate oven (about 350F) for 20 minutes. Remove from oven, allow to cool, and serve.

Prawns Provencal

Servings: 6 Servings

Ingredients:

2 pound Jumbo Prawns
2 cub Croutons; coarsely ground
6 Lemons
1 cub Asiago Cheese; grated
½ cub Parsley; chopped
2 teaspoon Garlic; finely chopped
1 dash Salt
1 dash Pepper
6 ounce Olive Oil; enough to make apaste

Preparation:

Preheat the oven to 375øF. Remove the zest from the lemons and chop, you should have about ¼ cup chopped zest. Reserve the lemons. Peel, clean and butterfly the prawns. Mix the croutons, zest, Asiago, parsley, garlic, sat and pepper together, then drizzle enough of the 6 oz of olive oil to make a paste. Smear the butterflied opening of the prawns with the mixture. Bake for 8-10 minutes or until the tails stand tall. When they come out of the oven squeeze with the zested lemons. Serve hot or at room temperature.

Per Serving: 359 calories, 32 g protein, 11 g carbohydrate, 21 g fat, 6 g saturated fat, 204 mg cholesterol, 572 mg sodium, no fiber.

Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
The Shadow Zone IV - Stinson Beach, CA

Quebec Poached Salmon

Servings: 1 servings

Ingredients:

4 Salmon steaks 4-6
1 tablespoon Oil; salad
1 Lemon juice; from 1 lemon
Lemon peel; from ½ lemon
1 tablespoon Salt
1 Onion; small-quartered
4 Parsley sprigs
6 Peppercorns-crushed withback of spoon

SAUCE VERTE (GREEN SAUCE:
½ cub Green onion tops or: Chives
½ cub Green pepper
¼ cub Parsley
½ cub Spinach- uncooked
2 tablespoon Lemon juice
1 cub Mayonnaise

Preparation:

Spread the oil in a fry pan or baking dish. Place the salmon steaks next to one another, but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish. Cover and poach on top of the stove (if using fry pan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce. Serve with a cucumber salad.

Sauce Verte: Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns into a sort of mush with small bits of this and that in it. Add the mayonnaise and blend. If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce.

From the author, "Use salmon steaks for this colourful and tasty dish. It is then easy to make it for 2 or 10."

Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit

Quickie Salmon-Potato Casserole

Servings: 4 servings

Ingredients:

1 can Red salmon(16oz)
1 can Potato soup,condensed(10.5oz
½ cub Milk,evaporated
¼ teaspoon Celery salt
⅛ teaspoon Black pepper
1 ½ Shredded wheat biscuits
1 tablespoon Butter

Preparation:

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.

Red Snapper Florentine

Servings: 4 Servings

Ingredients:

20 ounce Frozen Chopped Spinach
2 tablespoon Onion; minced
1 ½ teaspoon Lemon Juice
½ teaspoon Dijon Mustard
¼ teaspoon Salt
¼ teaspoon Ground Pepper
1 pound Red Snapper Fillets
½ tablespoon Butter or Margarine
1 teaspoon Dried Parsley Flakes
½ teaspoon Paprika

Preparation:

Place unopened spinach packages in microwave; cook at HIGH (100%) setting for 5-7 minutes, or until packages bend easily, rotating and turning over after 3 minutes. Turn spinach into a colander and drain well.

Place spinach in an 8" round glass pie plate. Stir in onion, lemon juice, mustard, salt and pepper, then spread spinach mixture evenly over bottom of dish.

Arrange snapper fillets over spinach. Dot with butter or margarine and sprinkle with parsley and paprika. Cover with plastic wrap, leaving one corner open to vent. Microwave on MEDIUM (50%) setting for 3-4 minutes. Stir and rearrange spinach around edges of dish. Replace cover and microwave on MEDIUM (50%) setting 3-6 minutes longer, or until fish flakes easily. Serve with hot cooked rice.

Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith

Red Snapper Parmigiana

Servings: 4 servings

Ingredients:

½ cub Dry White Wine
½ teaspoon Dried Whole Thyme
¼ teaspoon Crushed Red Pepper
3 Cloves Garlic, crushed
16 ounce Red Snapper Fillets
¼ cub All-Purpose Flour
¼ cub Parmesean or Romano Cheese,
Grated
¼ teaspoon Salt
¼ teaspoon Pepper
Vegetable Cooking Spray
1 ½ teaspoon Olive oil
Lemon wedges

Preparation:

1. Combine first four ingredients in a large zip-top heavy duty plastic bag. Add fish: seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade and set fish aside.

2. Combine flour and next 3 ingredients in large zip-top plastic bag.
Add fish fillets, and seal bag; shake to coat fillets with flour mixture.

3. Coat a large nonstick spray with cooking spray. Add oil, place over medium heat until hot. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Nutritional info: per serving calories 188; fat 5.3 gm; sodium 333 mg; dietary exchanges: per serving 4 protein, 1 fat, 1 bread

Source: Cooking Light Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

| Submitted By LINDA FIELDS | On 05-24-94, 2243

Risotto Con Pesce Gatto e Erba Cipollina (L A

Servings: 4 servings

Ingredients:

Juice of ½ lemon
1 Celery stalk, chopped
½ Carrot, chopped
½ Head fennel, chopped
1 ¾ pound Catfish fillets
Fish or vegetable stock
5 tablespoon Unsalted butter
½ Onion, finely chopped
Salt, pepper
1 Cipollotto (wild onion orgreen onion) finely chopped
9 ounce Vialone Nano rice-see recipe
2 tablespoon White wine
2 tablespoon Chopped chives
Typed by Manny Rothstein

Preparation:

(Another recipe from Del Pescatore, along the banks of the Oglio River and in the small village of Runate, Italy. This is one of the house specialties, risotto made with wild onions and catfish.)MR

Antonio Santini is adamant about using Vialone Nano rice for this dish, but arborito will work almost as well. If you can find those little onions that look like scallions but have very rounded bulbs (cipollotti), use those for a more assertive onion flavor and cut the final amount of chives in half.
In pot bring 4 cups water to boil with lemon, celery, carrot and fennel. Reduce to simmer and add catfish. Cook at bare simmer until just flaking, about 6 to 10 minutes. Remove fish from poaching liquid. Reserve poaching liquid, adding enough fish stock or water to make 5 cups. Keep at boil for cooking risotto.
While fish is poaching, melt 2 tb butter over med. heat in skillet.
Add onion and cook slowly, stirring, until onion is very tender. When onion is tender, add fish and cook several minutes more. Season to taste with salt and pepper. Let cool. When fish is cool, chop coarsly.
In separate saute pan, cook wild onion in 1 tb butter over med.
heat with dash salt and 2 tb water. When water evaporates, add rice and cook cook several minutes, until rice makes a dry "singing" sound when stirred. Add 1 cup boiling stock and cook, stirring until almost all stock is absorbed by rice. Repeat, 1 cup at time, until rice is creamy and still bit chalky to bite, about 15 minutes. Add fish, wine and chives and cook another 2 to 3 minutes. When rice is cooked al dente, add remaining butter and stir vigorously so mixture becomes creamier. Rice should have a slightly soupy consistancy. Makes 4 servings.

Each serving contains about: 648 calories; 260 mg sodium; 131 mg cholesterol; 22 grams fat; 75 grams carbs.; 38 grams protein; 2.6 grams fiber. L A Times, 3/17/94.

Roast Moroccan Fish and Vegetables with Spicy Couscous

Servings: 6 servings

Ingredients:

10 Shallots; peeled, halvedvertically
2 tablespoon Olive oil
½ teaspoon Salt
½ teaspoon Pepper
¼ cub Chopped italian parsley
¼ cub Cilantro
2 large Cloves garlic; minced
2 teaspoon Ground cumin
2 teaspoon Paprika
1 teaspoon Grated lemon zest
1 teaspoon Salt
1 teaspoon Crushed red-pepper flakes
2 pound Monkfish; or
2 pound -cod filets; trimmedcut into 6 even pieces
4 Carrots; thinly sliced diag.
5 Plum tomatoes; seeded/sliced
2 small Zucchini; sliced diagonally
2 ½ cub Chicken broth
20 ounce Couscous
Lemon wedges

NUTRITIONAL INFORMATION/SERV:
382 Calories
28 G protein
52 G carbohydrate
7 G fat
44 Mg cholesterol
960 Mg sodium

Preparation:

1. Preheat oven to 450F. In small bowl, toss shallots with oil, salt, and pepper. Place in 3-qt caserole; bake 10 minutes.

2. In cup, mix remaining seasionings. Rub half over fish; reserve remainder.

3. Remove casserole with shallots from oven; add remaining vegetables. Mix; to with fish. Bake 25 minutes or until fish is just cooked and vegetables are tender.

4. Meanwhile, make couscous as package label directs except use broth instead of water and add remaining herb mixture. Serve with fish and vegetables. Garnish with lemon wedges.

From: McCall September 1993

Roasted Snapper with Tomato Relish

Servings: 6 servings

Ingredients:

2 tablespoon Tapenade; (olive paste,available at specialityfood shops
1 tablespoon Dijon mustard
6 Snapper fillets; skinned3 ¼ lbs
2 Tomatoes; seeded, diced
2 tablespoon Fresh basil; chopped

NUTRITIONAL INFORMATION/SERV:
209 calories
40 g protein
3 g carbohydrate
3 g fat
71 mg cholesterol
317 mg sodium

Preparation:

1. In cup, combine tapenade and mustard; mix well.

2. Preheat oven to 500F. Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through.

3. Meanwhile, in medium bowl, combine tomatoes, basil and ¼ t each salt and pepper; mix. Spoon over fillets.

From: McCall's August 1993 Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)

|OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38885 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From:
LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:

Salmon Ala Tandy Pro

Servings: 2 Servings

Ingredients:

2 Salmon steaks, 1" - 1 ½"thick
Juice of ½ lemon
4 tablespoon Butter or margarine, melted
2 tablespoon Dill weed, ground

Preparation:

This recipe is really simple. Rinse the salmon well, and place in a glass bowl. Juice the lemon over the fish and refrigerate for one half hour or so. Meanwhile, melt the butter or margarine and add the dill weed.

Prepare a hot BBQ fire (or preheat oven to 400F), and grease the rack with non-stick spray (or prepare a baking dish in the same manner).

Rinse the salmon again, and cover liberally with dill-butter mix and bake for 20 min. or grill. If you grill, usually grill 4 min. per side.

"I might be so presumptious as to suggest a nice portion of Fettucini Alfredo, a few fresh green beans, cooked just until done a large bottle of Chenin Blanc, two candles, and a smile!"

Source: Mike Perry (who works at Radio Shack Watertown), Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1992 315-786-1120

Salmon and Potato Pie

Servings: 4 Servings

Ingredients:

FROM CHEF FREDDY'S:
1 package (11oz) Pastry mix
2 pound Potatoes [peeled, sliced]
4 large Carrots [peeled, sliced]
3 medium Onions [sliced]
2 tablespoon Butter
¼ cub Butter
1/3 cub Flour
⅛ teaspoon Paprika
1 ½ teaspoon Salt
¼ teaspoon Pepper
2 cub Milk
1 pound Cooked or canned salmon
2 tablespoon Butter
1 Egg yolk
1 tablespoon Water

Preparation:

1) Prepare pastry mix using package directions... Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2«" circles from remaining pastry and set aside... 2) Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain... Saut‚ the onion in 2 tb butter in a skillet for 5 min. until golden brown... 3) Melt ¬ c butter in small saucepan and stir in the flour, paprika, salt and pepper... Blend in the milk and simmer over med. heat until thickened and smooth, stirring constantly... 4) Layer the potatoes/carrots, salmon, and white sauce (« at a time) in a greased baking dish... Dot the top with 2 tb butterand top with the pastry sealing the edges and brush with a mix of the egg yolk and water... 5) Cut the pastry circles in half and arrange on top of pie... Bake in a 350ø oven for 30 to 40 min. until crust is brown and serve as a main dish... >>> Per Serving <<< Cal.
592, prot. 19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles. 107.0 mg, Potas. 1045.0 mg, Sod. 806.0 mg.

From Ruth M. Morse, Henderson NY; Originally presented in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for you with permission by Fred Goslin on Cyberealm Bbs (315) 786-1120

Salmon Croquettes

Servings: 4 servings

Ingredients:

1 can Salmon (15 oz)
1 large Potato
1 Egg
1 large Onion
1 cub Matzoh meal

Preparation:

Cube a large potato and an onion. Then put in a food processor and chop until grated. Add egg and mix. Remove to a bowl and add the can of salmon. I washed the salmon off to remove the salt as much as I could. This optional. Then I mixed the salmon and potato mixture and slowly added matzoh meal until mixture was solid enough to make patties. After I made patties then I dipped each patty into a dish of matzoh meal. Coating all around. Let the patties stand for a while.
It is a good idea to chill them for about ½ to 1 hour to set. Then fry patties in hot oil until brown and turn to the other side and brown. About 10 minutes on each side. This made me 8 patties. I drained the patties on paper towels.

Salmon Fillets with Mustard Cream Sauce

Servings: 4 Servings

Ingredients:

2 tablespoon Whipping Cream; chilled
1 cub Dry White Wine
¼ cub Dry Vermouth
3 Shallots; minced
1 cub Whipping Cream
24 ounce Salmon Fillets
¼ cub Unsalted Butter; in pieces
2 tablespoon Dijon Mustard
¼ cub Fresh Chives; chopped
Salt
Ground Pepper

Preparation:

Whist 2 tb cream in small bowl to soft peaks; cover and refrigerate.
Combine wine, vermouth, and shallots in a heavy large skillet. Boil until liquid is reduced by half, about 5 minutes. Add 1 cup cream and bring to a boil. Reduce heat to low. Add fish fillets. Cover and simmer until just cooked through, about 10 minutes. Transfer fish to plates using a slotted spatula. Tent with foil to keep warm.

Place skillet with poaching liquid over high heat. Boil until reduced to ¾ cup, stirring occasionally, about 5 minutes. Reduce heat to low. Gradually add butter, whisking until melted. Add mustard and chives and whisk to blend. Remove sauce from heat. Fold in chilled whipped cream. Season with salt and pepper. Spoon sauce over fish.

Source: Unknown Typed by Katherine Smith

Salmon in Cabbage Leaves

Servings: 4 Servings

Ingredients:

12 ounce Salmon Fillet
2 tablespoon Light Soy Sauce
2 tablespoon Dry Sherry
1 tablespoon Ginger; peeled and minced
2 Cloves Garlic; minced
4 large Chinese Cabbage Leaves
¼ cub Green Onions; sliceddiagonally
1 tablespoon Fresh Cilantro; minced
¼ teaspoon Salt
⅛ teaspoon Ground White Pepper
2 tablespoon Lemon Juice

Preparation:

Cut fillet into 4 equal portions, and place in a shallow baking dish.
Combine next 4 ingredients, stirring well; pour over salmon. Cover and marinate in refrigerator for 30 minutes. Blanch cabbage leaves in boiling water 30 seconds. Drain and rinse under cold water until cool; drain again.

Combine green onions, cilantro, salt and pepper in a small bowl; set aside. Remove salmon from marinade; discard marinade. Place one salmon piece at base of each cabbage leaf. Sprinkle each with ¼ of green onion mixture. Fold sides of cabbage over salmon, wrapping salmon like a package. Arrange salmon on a steaming rack. Place over boiling water; cover and steam 10-12 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter, and brush with lemon juice.

Per Serving: Calories: 146, Protein: 20 g, Carbohydrate: 4.4 g, Fat:
5.3 g, Cholesterol: 33 mg, Sodium: 290 mg.

Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith

Salmon Loaf with Horseradish Sauce

Servings: 2 servings

Ingredients:

¾ cub Bulgar wheat; uncooked
1 cub Half-and-halfOR- evaporated skim milk
2/3 cub Chopped carrots
2/3 cub Chopped red pepper
2/3 cub Chopped onion
1 Garlic clove; minced
2 tablespoon Lemon juice
1 tablespoon Chopped flat-leaf parsley
1 tablespoon Chopped fresh lemon thymeOR- Mexican mint marigoldOR- dill
1 teaspoon Salt
¼ teaspoon Pepper
6 ounce Boned steamed salmon flaked
3 EggsOR- 1 egg and 2 egg whites

HORSERADISH SAUCE:
8 ounce Sour creamOR- ½ sour cream and ½ low-fat yogurt
Freshly grated horseradish (to taste)
2 teaspoon Finely chopped green onion
1 teaspoon Lemon juice

TO GARNISH:
Flat-leaf parsley

Preparation:

Combine bulgur and half-and-half or evaporated skim milk in a 1-quart glass measure. Cover with heavy-duty plastic wrap and vent.
Microwave on High 3 to 3-½ minutes. Let stand, covered, for 15 minutes. Meanwhile, saute the vegetables with the garlic in a pan coated with cooking spray.

Combine the bulgur mixture, vegetables, and next seven ingredients in a large bowl; stir well. Pack the mixture into a 5-cup ring mold coated with cooking spray or butter, pressing firmly with the back of a spoon. Bake, covered with aluminum foil (remove the foil during the last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until cooked through but not dry. Serve with a dollop of Horseradish Sauce on top and garnish with a sprig (or minced) parlsey.

HORSERADISH SAUCE: Mix all ingredients together.

Source: Pam Hotch, Fairbanks, Alaska The Herb Companion, August/September 1993 Typed for you by Karen Mintzias

Salmon Poached with Tomatoes and Swiss Chard

Servings: 6 Servings

Ingredients:

1 ½ pound Salmon Fillet; skinless
Salt
Ground Pepper
12 ounce Swiss Chard
4 tablespoon Olive Oil
1 large Onion; thinly sliced
1 ½ Inch Cube Ginger; slivered
8 Canned Plum Tomatoes;chopped
½ cub Thick Coconut Milk
2 cub Water

Preparation:

Cut salmon fillet crossways into 6 pieces. Pull out bones. Season with salt and pepper; allow to stand for 20 minutes. Cut green leafy part from central stems of Swiss chard. Cut green into ¼" strips.
Cut stems into ⅛" strips.

Heat oil in a very large frying pan over medium heat. Add onion, ginger and chard stems. Saute for 5 minutes. Add tomatoes and continue to saute for another 4-5 minutes. Add coconut milk and water, plus salt and pepper to taste. Simmer over low heat 1 minute.
Add chard leaves. Add fish in single layer on sauce. Spoon some sauce over fish. Cover and simmer 5 minutes or until fish is cooked through. Serve fish with sauce and vegetables.

Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith

Salmon Sauteed with Zinfandel Butter

Servings: 2 Servings

Ingredients:

¼ cub Butter or Margarine
¼ pound Common Mushrooms; thinlysliced or
¼ pound Angel Trumpet Mushrooms
¾ pound Salmon Fillet; skinless andboneless, cut into 2 pieces
2 tablespoon Shallots; finely chopped
2/3 cub Zinfandel Wine
Chives for garnish

Preparation:

Melt 1 tb of the butter in a 10-12" frying pan over medium-high heat.
Add mushrooms and cook, stirring often, until they are lightly browned and liquid has evaporated, 6-9 minutes. Remove from pan and set aside. Add 1 more tb butter to pan, swirling until melted. Add salmon and cook, turning once, until fish is just slightly translucent or wet in thickest part (cut to test,) 7-10 minutes total. Remove from pan and keep warm.

In frying pan, combine shallots and Zinfandel. Bring to a boil over high heat; continue to boil, uncovered, until mixture is reduced to about ½ cup, about 4 minutes. Reduce heat to low. Add remaining 2 tb butter in one chunk and heat, stirring, until butter is melted and sauce is smooth.

Place salmon on 2 warm dinner plates; top with mushrooms and chives.
Spoon sauce over and around salmon.

Per Serving: Calories: 472, Protein: 36 g, Fat: 34 g, Carbohydrate:
5.6 g, Sodium: 317 mg, Cholesterol: 156 mg.

Source: Unknown Typed by Katherine Smith

Salmon Steaks Vinaigrette

Servings: 4 Servings

Ingredients:

1 tablespoon White wine vinegar
2 each Oranges, juiced
2 each Limes, juiced
4 each Cloves garlic, sliced
¼ cub Olive oil
¼ cub Fresh cilantro, chopped
Salt and pepper to taste
4 each Salmon steaks, 8 ounces each

Preparation:

Combine vinegar, orange and lime juices and garlic in mixing bowl.
Whisk in the olive oil, cilantro and salt and pepper. Place salmon steaks in shallow non-reactive container and pour the vinaigrette over the salmon; marinate for 60 minutes, turning once. Preheat broiler and broil steaks until cooked through, approximately 5 minutes per side. Serve with 1 tablespoon of vinaigrette drizzled over each steak.

From Loren Martin, Cyberealm BBS and home of Kook-Net 315-786-1120

Salmon Stew

Servings: 4 servings

Ingredients:

1 quart Milk
½ cub Butter (or marg.)
16 ounce Salmon; drained, bonesremoved, and flaked
½ cub Milk
¼ cub Flour, all-purpose
Salt; to taste
Pepper; to taste

Preparation:

Combine 1 quart milk and butter in a Dutch oven; place over medium heat until butter melts. Stir in salmon.

Combine ½ cup milk and flour, blending until smooth; add to salmon mixture, stirring well. Bring to a boil; lover heat. Add salt and pepper; simmer 5 minutes.

SOURCE: Southern Living Magazine, October 1977. Typos by Nancy Coleman.

Salmon with Chantrelles

Servings: 4 Servings

Ingredients:

COOKED MUSHROOMS:
1 tablespoon Unsalted Butter
12 ounce Chantrelle Mushrooms, sliced
Lengthwise

POACHED SALMON:
24 ounce Salmon Fillets or Steaks,
Cut ¾" to 1" thick
¾ cub Fish Stock
¼ cub White Wine
1 tablespoon Shallots, chopped

CHANTRELLE SAUCE:
2 tablespoon Lemon Juice
½ teaspoon Dijon Mustard
¼ cub Heavy Cream
Salt and Pepper
Chopped fresh chervil,
Chives and Parsley

Preparation:

Cooked Mushrooms: In a large skillet, melt butter over medium heat.
Add chantrelles. Cover with a buttered round of waxed paper and lid.
Cook 5 minutes until tender. Remove chantrelles with a slotted spoon, reserving pan juices. Set chantrelles aside.

Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10-12 minutes until fish flakes in center of thickest part when tested with a fork. Using 2 spatulas, carefully turn fish over halfway through cooking time. Remove salmon with a slotted spatula, reserving pan juices. Cover salmon and keep warm.

Chantrelle Sauce: Boil pan juices gently until reduced by half.
Strain pan juices and return to skillet. Stir in lemon juice, mustard and cream. Add chantrelles. Boil gently until thickened slightly.
Season with salt and pepper. Ladle sauce over salmon on serving plates. Sprinkle with herbs to garnish.

Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120

Salmon with Creamy Horseradish Sauce

Servings: 2 servings

Ingredients:

¼ cub Dry white wine
2 tablespoon Chopped onion
1 tablespoon Lemon juice
1 teaspoon Peppercorns
2 Salmon steaks 5 oz. each
2 tablespoon Sour cream
2 teaspoon Horseradish
1 teaspoon Flour
1 teaspoon Chopped fresh mint
⅛ teaspoon White pepper

Preparation:

1. In a 10 inch nonstick skillet combine ½ cup white water, the wine, onion, lemon juice and peppercorns; cover and cook over medium high heat until mixture comes to a boil.

2. Reduce heat to medium-low; add salmon; cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes (depending upon thickness of the salmon).

3. While salmon cooks, prepare horseradish sauce. In a small mixing bowl combine sour cream, horseradish, flour, mint and white pepper; stir to combine and set aside.

4. Transfer salmon to serving platter; keep warm.

5. Pour cooking liquid through sieve into bowl discarding solids.
Return to skillet and cook over medium high heat until mixture comes to a boil. Stir in horseradish sauce. Reduce heat to low and cook stirring frequently until mixture thickens, about 2-3 minutes. Pour over salmon.

Source: Weight Watcher Healthy Lifestyle Cookbook

Each serving provides: 3 proteins, 65 optional calories

per serving: 267 calories

Samoosas - Fish Filling

Servings: 30 servings

Ingredients:

500 g Firm fresh fish
2 Onions; finely chopped
2 Green chillies finely chopped
5 ml Salt
30 ml Lemon juice
60 ml Chopped coriander leaves(dhunia)

Preparation:

Boil fish until tender, then drain and flake. Add onions,chillies,salt, lemon juice and dhunia leaves while fish is still warm. allow to cool before filling samoosas.

Fills about 30 samoosas.

The Cape Malay
Cookbook.

Courtesy of Jim Jamieson

San Diego Catch from Mr. Food

Servings: 4 servings

Ingredients:

½ cub Cornmeal
2 teaspoon Chili powder
1 teaspoon Salt
¼ teaspoon Pepper
1 Egg, lightly beaten
1 pound Fish fillets
¼ cub Oil

Preparation:

In a shallow dish, combine the cornmeal, chili powder, salt and pepper. Place the beaten egg in another shallow dish. Dip the fish in the egg, then dredge in the cornmeal mixture; shake off the excess. In a large skillet, heat the oil over medium-high heat until hot. Add the fish and saute until lightly browned on both sides; 3-4 minutes. Drain on paper towels before serving.

Mr. Food's notes:Flounder and sole work well here. And, for a special treat, orange roughy prepared this way is out of this world!

Lin's notes: We used orange roughy, and he was RIGHT!!!

Source: Mr. Food Cooks Real American Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY 12/31/95 315-786-1120

Scallop "Flowers" with Provencale Vegetables

Servings: 4 Servings

Ingredients:

ARTICHOKES AND VINAIGRETTE:
4 large Artichokes
½ Lemon
2 tablespoon Fresh Lemon Juice
1 cub Water
½ cub White Wine Vinegar
1 ½ teaspoon Black Peppercorns; crushed
1 Sprig Fresh Thyme; or
1 pinch Dried Thyme; crumbled
1 tablespoon Shallot; finely chopped
1/3 cub Olive Oil

SCALLOPS:
Olive Oil
12 large Sea Scallops; each cuthorizontally into ¼"slices

VEGETABLES:
½ pound Plum Tomatoes
1 large Zucchini
1 large Yellow Summer Squash
¼ cub Olive Oil
2 tablespoon Fresh Basil; sliced
1 tablespoon Garlic; minced
Salt
Pepper

ASSEMBLY:
½ cub Dry White Wine
Salt
2 tablespoon Fresh Basil; sliced
Fresh Chives; chopped

Preparation:

For artichokes, cut stem off 1 artichoke and rub exposed area with cut side of lemon. Starting at base, bend back each dark green leaf and snap off. Place leaves in a bowl of cold water acidulated with 2 tb lemon juice. Cut off tight cone of tender yellow leaves above heart of artichoke and reserve for vinaigrette. Using a small knife, scoop out and discard choke. Trim off all dark areas of the heart.
Add artichoke heart to bowl of water with artichoke leaves. Repeat with remaining artichokes, reserving 40 dark green leaves.

Coarsely chop enough reserved yellow artichoke leaves to measure 1 cup; discard any remaining yellow leaves. Combine chopped leaves with 1 cup water, vinegar, peppercorns and thyme in a medium saucepan.
Bring to a boil. Cover and cook for 5 minutes. Uncover, reduce heat and simmer until liquid is reduced to ¼ cup, about 10 minutes.
Strain liquid through sieve into a small bowl, pressing on solids with back of a spoon. Mix in shallot. Gradually whisk in 1/3 cup oil.
Cover vinaigrette. (Can be prepared up to 1 day ahead. Let vinaigrette stand at room temperature. Refrigerate dark green artichoke leaves and hearts in bowl of acidulated water.)

For scallops, line cookie sheet with parchment paper. Lightly oil parchment. Place 4" diameter bottomless tartlet mold or cookie cutter with 1 ½" high sides on parchment. Overlap enough scallop slices inside ring to just cover bottom. Remove tartlet mold and place on another part of cookie sheet. Repeat 3 more times, forming 4 scallop rounds. Cover and refrigerate until ready to use. (Can be prepared up to 6 hours ahead.)

For vegetables, blanch tomatoes in a medium saucepan of boiling water for 20 seconds. Drain and cool slightly. Peel, seed and chop tomatoes. Cut zucchini and summer squash crosswise in half. Cut skin off zucchini and summer squash in ¼" thick strips. Cut skin into ¼" dice, reserve remainder of zucchini and squash for another use.
(Can be prepared up to 6 hours ahead. Refrigerate tomatoes and squash separately.)

Remove artichoke hearts from water using a slotted spoon. Cut into ¼" dice. Heat oil in a heavy large skillet over medium heat. Add basil and garlic and saute 1 minute. Reduce heat to medium low. Add diced artichokes and cook until tender, stirring frequently, about 7 minutes. Add diced zucchini and summer squash and saute 2 minutes.
Mix in tomatoes. Season with salt and pepper. Remove from heat. (Can be prepared up to 2 hours ahead. Let stand at room temperature.)

For assembly, preheat oven to 350øF. Spoon 2 tb wine over each scallop round. Season with salt. Bake until scallops are opaque, about 8 minutes.

Meanwhile, bring a large saucepan of water to a boil. Drain artichoke leaves and add to boiling water. Cook until just tender, about 4 minutes. Drain. Rewarm diced vegetables in a skillet over medium heat, stirring frequently. Mix in basil. Place 4" tartlet mold in center of a large plate. Spoon ¼ of vegetable mixture into center and spread into 4" round using the back of a spoon. Remove mold.

Repeat on 3 more plates with remaining vegetable mixture.

Slide a wide metal spatula under 1 scallop round. Gently set atop 1 vegetable round. Repeat with remaining scallop rounds. Arrange artichoke leaves decoratively around base of each round, forming a flower pattern. Spoon vinaigrette over scallops and artichoke leaves.
Sprinkle with chives.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Scallop Saute

Servings: 8 servings

Ingredients:

2 pound bay or sea scallops
1 oil
¾ cub butter
2 each bunches green onions chopped
1 each white onion, chopped
2 pound mushrooms, slice
2 tablespoon minced shallot
2 tablespoon minced garlic
1 tablespoon salt
2 teaspoon freshly ground white pepper
1 pepper
1 each juice from lemon
2 cub dry white wine

Preparation:

Dust scallops with flour. Heat oil in large skillet over medium-high
heat. Add scallops in batches and cook until lightly browned, wiping
pan clean after cooking each batch.
Melt butter in large saute pan, add onions and cook until soft.
Stir in
mushrooms, shallot, garlic, salt and pepper until mushrooms are tender.
Add scallops, lemon juice and wine. Simmer 4 minutes, shaking pan
occasionally. Do not boil. Serve Hot.

Scallops and Vegetables

Servings: 4 Servings

Ingredients:

2 each Strips bacon, cut up
½ cub Onion, chopped
½ pound Bay scallops
½ pound Mushrooms, sliced
½ pound Snow peas
1 tablespoon Dry sherry
2 teaspoon Cornstarch
1 tablespoon Water
1 tablespoon Lemon juice
½ teaspoon Salt
Rice

Preparation:

Brown bacon in skillet. Drain on paper towels and save 1 tb fat in skillet. Add onion and scallops and cook until scallops are white, about 3 minutes; remove and keep warm. Add mushrooms, snow peas and sherry; cover and cook 3 minutes. Combine cornstarch and water, add to skillet, and stir until thickened. Stir in reserved bacon and scallops. Stir in lemon juice and salt. Heat just to serving temperature and serve over rice.

Adapted from Family Circle, June 28, 1994, by Loren Martin

Scotch Scallops

Servings: 4 Servings

Ingredients:

1 pound Ground Beef
2 tablespoon Minced Onion
½ cub Oil
½ cub Milk
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

(The Scotch recipe featured is from a series of radio talks on "Menus of Allied Nations" in World War II.)

Brown ground beef and minced onion in hot oil. Then mix, stirring very little, with milk, salt and pepper. Cover; simmer until meat is done (15 min.). Serve hot on platter... in border of fluffy mashed potatoes.

Allied tip: All you have to do to make ground meat go further: mix it with Wheaties, bread or cracker crumbs, cooked rice, oatmeal, crushed zweiback crackers, and moisten with a little milk.

From: Betty Crocker's Picture Cookbook, first edition (1950).

Typed for you by: George Fassett, Cyberealm BBS 315-786-1120

Seafood Cassoulet

Servings: 6 Servings

Ingredients:

1 pound White Navy Beans; soaked
1 pound Andouille Sausage
1 tablespoon Ground Coriander
2 teaspoon Ground Cumin
1 teaspoon Ground Ginger
1 teaspoon Dried Mustard
4 Sprigs Dill; tied with
4 Sprigs Parsley
1 large Leek; white part only,cleaned and sliced
¼ cub Olive Oil
4 Cloves Garlic; finely sliced
½ cub White Wine
12 Cherrystone Clams; scrubbed
2 pound Mussels; scrubbed anddebearded
1 Lemon; halved and seeded
½ pound Large Shrimp; unshelled andcleaned
½ pound Sea Scallops; cleaned

Preparation:

Bring 2 quarts water to a boil; add beans, sausage, spices mustard, dill, and parsley. Cook until beans are tender, about 55 minutes.
Remove beans and sausage, strain liquid; set aside. Saute leek in oil 1 minute; add garlic, cook 1 minute. Season to taste with salt and pepper. Add wine and clams. Cover and steam 10 minutes until clams open. Remove, discarding shells. Pour any shell liquid back into pot.
Add mussels, cover and cook 3 minutes until opened. Set aside with clams; discard shells. Remove leeks and garlic from cooking liquid; set aside. Strain liquid and combine with seafood liquid; reduce to ½ cup. Stir into beans along with leeks, garlic and lemon juice.

Cut sausage into ¾" slices. Toss shrimp and scallops with other shellfish. Layer 1/3 beans in a 2 ½ quart casserole. Add half the seafood and sausage, another third of the beans, the remaining seafood and beans. Cover and bake at 325øF for 1 ½ hours.

Per Serving: 732 calories, 46 g protein, 53 g carbohydrate, 56 g fat, 11 g saturated fat, 146 mg cholesterol, 736 mg sodium, 5 g fiber.

Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
The Shadow Zone IV - Stinson Beach, CA

Seafood Newburg

Servings: 17 servings

Ingredients:

6 ounce Mushrooms; sliced
4 ounce Onions; finely chopped
3 ounce Butter
1 ounce Flour
¼ teaspoon White pepper
¼ cub Sherry
2 Egg yolks; beaten
1 quart RICH'NING;prepared according to label
2 cub ChefMate Golden Cheese Sauce
1 pound Seafood; cooked, cut in chunks (shrimp, crab, halibut, lobster, etc.)

Preparation:

1. In large suacepot, saute mushrooms and onions in butter. 2. Stir in flour and white pepper. Cook over low heat, stirring constantly about 3-5 minutes. 3. Combine sherry, egg yolks and RICH'NING.
Gradually add mixture to roux, stirring until sauce is smooth. Cook 5-8 minutees, stirring constantly with wire whip. 4. Add Golden Cheese Sauce. Stir until smooth. 5. Add seafood to Newburg Sauce.
Heat to serving temperature. Serve over toast points, wild or saffron rice or vol au vent shells.

Makes 17 ½ cup servings.

Source: Carnation Company

Seafood Paella

Servings: 6 Servings

Ingredients:

1 large Onion [chopped]
2 Cloves garlic [chopped]
¼ cub Veg. oil
1 ½ cub Rice [uncooked]
⅛ teaspoon Saffron
1 Bay leaf
3 cub [or more] chicken broth
1 pound Shrimp [peeled/deveined]
18 Clams
18 Mussels [washed]
2 tablespoon Pimentoes [chopped]
1 cub Baby peas

Preparation:

1) Saut‚ onions and garlic in the oil in a skillet `til tender, then add the rice and saffron and saut‚ for 5 more min... Stir in the bay leaf and 2 cups of the broth and simmer, uncovered, for 10 min...
2) Add the remaining broth and the shrimp, simmer for 5 min... add the clams and the mussels and any additional broth (if necessary)...
Cook for 10 min... or `til the shells open... 3) Discard the shells and the bay leaf, adding the pimento and the peas... salt and pepper to taste... heat to desired serving temp... and serve...

Cal... 449 Prot... 33.3 Carbo... 46.7 Fat... 23.7 Chol...
158 Potas... 675 Sodium... 649

Sourse... "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin' cookbook Copied with permission by Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY at (315) 786-1120

Shad in Mustard Crumbs

Servings: 4 Servings

Ingredients:

1 ½ pound Shad Filets; skinless andboneless
6 tablespoon Brown Mustard
1 cub Seasoned Bread Crumbs
2 tablespoon Olive Oil
1 Lemon; in wedges

Preparation:

Brush shad filets with 3 tb of the mustard. Dredge in bread crumbs, then dab remaining 3 tb mustard over the breading. Dredge again in the bread crumbs. It's okay if the surface looks crumbly. Saute fish in olive oil until it flakes easily, about 4 minutes per side. Serve with lemon wedges.

Per Serving: Calories: 515, Protein: 33 g, Carbohydrate: 24 g, Fat:
29 g, Saturated Fat: 8 g, Cholesterol: 150 mg, Sodium: 910 mg.

Source: San Francisco Chronicle Typed by Katherine Smith

Shellfish Gazpacho

Servings: 4 servings

Ingredients:

4 tablespoon Olive oil
8 Shrimp
8 large Scallops
8 small Clams(littlenecks or Manilas)
8 Mussels
1 cub White wine
2 tablespoon Sherry vinegar
1 small Onion; chopped
2 tablespoon Minced garlic
1 medium Cucumber; peeled and seeded
2 dash Tabasco sauce (or more)
1 teaspoon Minced garlic
3 cub Tomato juice
¼ cub Mayonnaise
Salt and pepper; as desired
2 large Red peppers
8 Rounds of French bread

Preparation:

HEAT 2 TABLESPOONS OLIVE OIL in a skillet over medium heat and add shrimp and scallops. Cover and cook until shrimp and scallops are cooked, about 4 minutes. Remove shrimp and scallops and place in the refrigerator to chill. Add clams, mussels, white wine, vinegar, onion and garlic to pan; cover. Increase heat to high and cook until the shells open, about 5 minutes. Remove from heat. Remove shellfish and add them to the shrimp and scallops in the refrigerator to chill.
Transfer the rest of the contents of the pan to a food processor or blender. Add the cucumber, Tabasco, garlic and 1 cup tomato juice and blend until smooth. Add the mayonnaise, blend until incorporated and taste for salt and pepper. Pour the mixture into a bowl, add remaining juice and place in the refrigerator to chill. Roast the peppers, remove the skin and seeds and place in the refrigerator to chill. Brush the rounds of bread with remaining olive oil, toast them under a broiler and set aside to cool. When it's time for dinner, arrange 2 shrimp and 2 scallops in a pepper half and place in soup bowls. Spoon some gazpacho around the peppers and arrange the clams and mussels in the soup. Place the croutons on the peppers. Serve well-chilled.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Shrimp & Scallop Kabobs

Servings: 6 servings

Ingredients:

1 pound Large raw shrimp
1 pound Sea scallops, cut in half
½ cub Vegetable oil
¼ cub Lemon juice
¼ cub Imported soy sauce if avail.
2 each Cloves garlic finely chopped
2 tablespoon Chopped crystalized gingeror
1 ½ teaspoon Ground ginger
1 teaspoon Onion powder
16 ounce Pinapple, chunks, 1 cn
2 each Small zucchini, sliced

Preparation:

Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops.
Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers.

Shrimp & Scallop Kabobs from Fred Goslin

Servings: 6 Servings

Ingredients:

1 pound Large Raw Shrimp
½ cub Vegetable Oil
¼ cub Imported Soy Sauce If Avail.
2 tablespoon Chopped Crystalized GingerOR
1 teaspoon Onion Powder
2 each Small Zucchini, Sliced
1 pound Sea Scallops, Cut In Half
¼ cub Lemon Juice
2 each Cloves Garlic Finely Chopped
1 ½ teaspoon Ground Ginger
16 ounce (1 cn) Pinapple Chunks

Preparation:

Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available.

In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers.

From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

Shrimp & Scallops in Wine Sauce

Servings: 12 Servings

Ingredients:

3 pound Medium shrimp; cleaned
3 pound Bay scallops
4 tablespoon Butter
½ cub Cornstarch
4 each To 6 cups milk - dependingupon desired consistency
1 ½ cub White wine
6 cub White rice; cooked

Preparation:

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.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Shrimp and Rice Casserole

Servings: 5 servings

Ingredients:

1 ½ pound Cooked shrimp
2 cub Cooked rice
1 pint Light cream
1 teaspoon Butter
8 tablespoon Catsup
3 tablespoon Worcestershire sauce
¼ teaspoon Tabasco sauce

Preparation:

Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.
Mrs. William W. LaViolette

Shrimp Baleares

Servings: 6 Servings

Ingredients:

3 tablespoon Finely minced parsley
3 tablespoon Wine vinegar
2 large Garlic cloves, minced
6 Anchovy filets, minced
½ cub Olive oil
2 small Hot chili peppers
1 Onion, finely minced
½ cub Dry white wine
8 Ripe tomatoes, peeled,seeded & chopped
Salt & freshly groundwhite pepper
2 pound Fresh raw shrimp, peeled
1 tablespoon Small well-drained capers
1 cub Greek black olives, pitted

GARNISH:
1 teaspoon Grated lemon rind
2 tablespoon Finely minced parsley
2 Garlic cloves, minced

Preparation:

In a mixing bowl combine the parsley, vinegar, garlic and anchovies and reserve. In a large heavy skillet, heat the olive oil. Add the chili peppers and onion and cook until the onion is soft and lightly browned. Add the wine and bring to a boil. Reduce the liquid by half and add the tomatoes, salt and pepper. Cook until most of the tomato juice has evaporated. Add the shrimp and cook for 5 to 7 minutes or until they turn a bright pink. Do not overcook them or they will get tough. Add the capers, olives and the parsley vinegar, garlic and anchovy mixture and heat through. Correct the seasoning and pour onto a serving platter. Garnish with the grated lemon rind and additional parsley and garlic. Notes: This dish is usually served as an appetizer, but you may use it as a main course on a bed of saffron rice. From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla Meyers. Posted by Terri St.Louis-Woltmon.

Shrimp Bisque

Servings: 4 Servings

Ingredients:

1 pound Large shrimp, peeled and deveined
1 large Onion, finely chopped
2 Ribs celery, finely chopped
1 tablespoon Unsalted butter
1 medium Red Bell pepper,finely diced
2 Cloves garlic, finely minced
¼ cub All-purpose flour
2 teaspoon Sweet paprika
2 tablespoon Tomato paste
1 quart Low-sodium chicken broth
2 ½ ounce Butter buds
½ cub Cream sherry
2 Whole bay leaves
¼ teaspoon Thyme
½ teaspoon Sweet basil
½ teaspoon Black pepper
¼ teaspoon White pepper
¼ teaspoon Tabasco sauce
2 tablespoon Fine brandy
2/3 cub No-fat sour cream
¼ cub Finely chopped fresh parsley

Preparation:

Saute the shrimp, onion and celery in the butter over medium heat in a large saucepan for 4 minutes, then add the red bell pepper, garlic and flour. Continue to saute for 2 more minutes. Add the paprika and tomato paste and blend well. Keeping the sauce at a simmer, add the chicken broth, Butter Buds, sherry, bay leaves, thyme, basil, fresh ground black pepper, white pepper and Tabasco sauce. Add the brandy and sour cream and blend till smooth (use a wire whisk). Add the parsley, stir it in, and heat for 1 minute. Serve at once.

Approximate values per serving: 351 calories, 7 g fat, 25 mg cholesterol, 997 mg sodium, 18 percent calories from fat.

From The Arizona Republic, March 29, 1995 Typed by Joyce Kohl, THE IMPROV BBS

Posted by Joyce Kohl, þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849

Shrimp Casserole Charleston

Servings: 8 Servings

Ingredients:

½ pound Mushrooms; sliced
2 tablespoon Butter
1 each Onion; minced
2 each Tomatoes, chopped
½ cub Half & Half
2 tablespoon Flour
¼ cub Sherry
1 tablespoon Worcestershire sauce
3 pound Shrimp; cooked and peeled
½ cub Buttered bread crumbs
1 Salt and pepper to taste
½ teaspoon Paprika or to taste

Preparation:

Saute mushroom in butter. Add onion and tomatoes and simmer for ten minutes. Blend Half & Half and flour and add along with sherry, Worcestershire, salt, pepper, and paprika, to taste. Add shrimp, cooked and peeled, and put in large buttered casserole. Top with crumbs and bake at 350~ until brown, about 20 minutes.

Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Shrimp Creole

Servings: 6 servings

Ingredients:

2 pound Fresh shrimp, heads off
1 quart Water
½ cub Vegetable oil
3 each Med. yellow onions, chopped
2 each Large bell peppers, chopped
5 each Celery ribs, chopped fine
10 each Lge. tomatoes, peeled&seeded
2 teaspoon Salt
1 teaspoon Ground red pepper
½ teaspoon Ground black pepper
½ teaspoon Ground white pepper
1 tablespoon Fresh thyme or 2 t dried
1 tablespoon Fresh basil or 2 t dried
1 ½ teaspoon Sugar
5 each Bay leaves
1 cub Green onions, chopped
1 cub Parsley, chopped

Preparation:

Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels.
Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes.
Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator).
When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more.
Serve on flat plates over beds of rice.
Serves 6-8.
SHRIMP AND HAM OR TASSO JAMBALAYA:
Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice.
Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve.
You can also prepare this dish with sausage instead of ham.
From Alex Patout's "Cajun Home Cooking"

Shrimp Creole Ala Fred

Servings: 10 Servings

Ingredients:

FROM CHEF FREDDY'S:
1 cub Flour
1 cub Oil
2 cub Onions [chopped]
1 cub Celery [chopped]
½ cub Green bell Pepper [chopped]
2 Cloves garlic [chopped]
1 tablespoon Salt
½ teaspoon Pepper
28 ounce Canned tomatoes [chopped
.fine]
2 can (6oz each) tomato paste
6 cub Water
4 pound Shrimp [peeled & deveined]

Preparation:

1) In a skillet, brown the flour in the oil stirring constantly... Add the onions, celery, green peppers, garlic, salt, and pepper... Saut‚ until the veggies are tender... 2) Add the tomatoes & tomatoe paste, mixing well... cook for 5 min. then add the water and simmer for 1 hour, and add the shrimp... Cook for 15 min...
3) Serve over hot cooked rice... garnished with parsley and onion tops (if desired)

From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120

Shrimp curry

Servings: 6 servings

Ingredients:

6 tablespoon Butter
1 small Onion
2 Green peppers
2 cl Garlic
2 tablespoon Ginger Powder
2 tablespoon Curry Powder
1 quart Sour cream
Cooked rice
Peanuts (chopped)
Coconut

Preparation:

Saute the onion, garlic, and bell pepper in the Butter until soft and brown Add curry powder, and ginger and stir until mixed. Add shrimp and stir until warm and soft. Add sour cream and heat just until warm all the way through. Do not boil

Serve over cooked rice and complement with chopped peanuts or coconut

Shrimp Delgado

Servings: 6 Servings

Ingredients:

1 pound Shrimp; peeled
1 pound Fresh pasta, cooked al dente
2 each Green onions; chopped
1 pint Heavy cream
½ pint Half & half
4 ounce Butter; melted
1 tablespoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Paprika
¼ teaspoon Thyme
1 teaspoon Pepper

Preparation:

Saute shrimp in butter until pink. Add cream and half-and-half and reduce slightly. Add all spices and green onions. Cook two to three minutes. Toss with hot pasta.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Shrimp Delgado #2

Servings: 6 Servings

Ingredients:

1 pound Shrimp; peeled
1 pound Fresh pasta, cooked al dente
2 each Green onions; chopped
1 pint Heavy cream
½ pint Half & half
4 ounce Butter; melted
1 tablespoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Paprika
¼ teaspoon Thyme
1 teaspoon Pepper

Preparation:

Saute shrimp in butter until pink. Add cream and half-and-half and reduce slightly. Add all spices and green onions. Cook two to three minutes. Toss with hot pasta.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Shrimp Etouff‚e ala Fred

Servings: 6 Servings

Ingredients:

FROM CHEF FREDDY'S:
½ cub Butter
3 tablespoon Flour
1 cub Onion [chopped]
¾ cub Green onions tops [chopped]
1 cub Celery [chopped]
1 teaspoon Paprika
1 ½ cub Water
2 Chicken bullion cubes
2 pound Shrimp [peeled & deviened]
Black pepper to taste
Cayenne pepper to taste

Preparation:

1) Blend the butter and the flour in a heavy skillet, cooking over low heat until dark brown, stirring constantly... Add in the onions green onion tops, and celery and cook until veggies are tender, stirring occasionally... 2) Add the paprika, water, and boullion cubes and simmer for 20 min... Add the remainder of the ingredients and simmer for 20 min more... 3) Serve over hot cooked rice

From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook and re-typed with permission by Fred Goslin on Cyberealm Bbs in Watertown NY at (315) 786-1120

Shrimp Fra Diavolo

Servings: 6 Servings

Ingredients:

2 each Large onions, chopped
4 each Cloves garlic, chopped
2 tablespoon Olive oil
1 teaspoon Red pepper flakes
1 each Can Italian-style tomatoes
1 each Can Pasta-style tomatoes
1 each Can(29 oz) tomato sauce
2 teaspoon Sweet basil
1 teaspoon Mexican oregano
1 pound shrimp, peeled
Pasta of choice

Preparation:

Saute onion and garlic in olive oil for 3 minutes; add remaining ingredients, except shrimp and pasta. Simmer for 10 minutes. Add shrimp and simmer until shrimp are translucent, about 4 minutes. Cook pasta of choice according to directions, drain, and top with sauce.
We topped this dish with shredded cheddar cheese and black olives.
Enjoy!

Adapted and modified from Family Circle, June 28, 1994 by Loren Martin

Shrimp Gumbo

Servings: 8 servings

Ingredients:

2 pound Shrimp, uncooked
4 Strips bacon
2 tablespoon Flour
3 cub Sliced okra
2 Green peppers, chopped
2 Onions, chopped
2 tablespoon Corn oil
1 can tomatoes
2 Quarts water
1 Bay leaf
1 teaspoon Salt
3 Cl Garlic
Cayenne or tabasco to taste

Preparation:

Peel and devein shrimp.

Cook bacon. Make a dark roux with bacon drippings and flour. Add shrimp to roux and stir together for several minutes. Set aside.

Smother peppers, onions, and okra in oil. When okra is almost tender, add tomatoes and blend well. Add roux and shrimp mixture.

Blend. Add water, bay leaf, garlic, salt, and cayenne or tabasco to taste.

Cover and simmer gently for 30 minutes to 1 hour.

Let stand until ready to serve.

Reheat slowly and serve over rice. Oysters or crabmeat, drained, may be added during the final 15 minutes if desired.

Enjoy! - Jeff Duke

Shrimp in Indian Sauce

Servings: 4 servings

Ingredients:

1 ½ pound raw shrimp
2 tablespoon butter
½ cub finely chopped onion
¼ teaspoon dried red pepper
½ teaspoon ground cumin
1 each Juice of a lime
1 cub sour cream
½ cub plain yoghurt
¼ cub chopped fresh coriander
1 Salt & pepper to taste

Preparation:

Shell and devain the shrimp. Rinse well and pat dry. Set Aside.
Heat the butter in a skillet and add the onion. Add the chili.
Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice.

Shrimp Newburg

Servings: 8 servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour
1 cub Milk
2 pound Raw shrimp
2 each Pimentos and 1 can liquid
1 each Egg
½ cub Cream
1 each Small onion
¼ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Lea & Perrins sauce
2 each Beef bouillon cubes
½ teaspoon Dry mustard
1 Onion tops
1 Tabasco sauce
¼ cub Hot water

Preparation:

Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional.
From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge.

Shrimp-Cheese Roll

Servings: 28 servings

Ingredients:

1 ½ cub Muenster Cheese (shredded)
1 cub Cooked shrimp
¼ cub Green onion (slice thin)
2 each Eggs
½ teaspoon Salt
⅛ teaspoon Pepper
1 package Cresent Rolls
1 tablespoon Butter (melted)
1 each Egg yolk w/1 T water (opt)

Preparation:

In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough.
Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400F for 25 minutes or until grolden brown. Cool on rack 20 minutes.
With sharp knife, cut in ½ inch slices. Makes 28.

Simple Scallops Supreme

Servings: 6 servings

Ingredients:

2 pound Scallops
4 ounce Canned mushrooms
1 can (10 oz) Cream mushroom soup
¼ cub Sherry
½ teaspoon Tarragon
1 Bread crumbs (topping)
1 Grated cheese (topping)

Preparation:

Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour.
Mrs. Robert F. Lewis

Smoked Salmon Napoleon

Servings: 10 Squares

Ingredients:

PASTRY:
17 ounce Package Puff Pastry;defrosted if frozen butstill very cold
1 Egg; lightly mixed with
1 tablespoon Water

FILLING:
2 teaspoon Dijon Mustard
½ pound Herb Soft Cheese; such asrondele or Boursin; atroom temperature
½ Seedless Cucumber; peeledand thinly sliced
2 tablespoon Fresh Dill; chopped or
1 tablespoon Dried Dillweed
½ Red Onion; peeled and verythinly sliced
10 ounce Smoked Salmon; thinly sliced

GARNISH:
3 slice Smoked Salmon
Dill Sprigs

Preparation:

Preheat oven to 350øF. On a lightly floured board, roll 1 sheet of pastry into a rectangle about 15 x 12." Cut rectangle in half lengthwise, making 2 15" x 6" pieces. Place on a lightly greased baking sheet. Roll and cut second sheet in same manner. Place one of the pastry rectangles on a second baking sheet. (Reserve fourth rectangle and freeze for another use.)

Prick the three sheets with a fork at about 1" intervals. Brush tops with beaten egg, making sure it doesn't down sides. Bake for 20 minutes, or until golden, rotating if necessary to ensure even browning. Remove to racks to cool. Trim pastry to even edges, if necessary. Place 1 sheet on a platter. Spread with a thin layer of mustard and a third of cheese. Top with half the cucumber slices, overlapping slightly, sprinkle with half the dill, top with half the onions and cover with half the salmon. Place second pastry on top and spread with a third of the cheese.

Repeat layering remaining cucumber, dill, onion and salmon. Spread underside of third pastry layer with remaining cheese and place it on top of loaf, cheese-side down. If desired, make smoked salmon roses or cut salmon onto flowers with canape cutters. Arrange with dill sprigs on top of Napoleon.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

SMOKED TROUT TARTLETS

Servings: 48 servings

Ingredients:

PHYLLO TART SHELLS:
1 large Egg white
2 tablespoon Olive oil
¼ teaspoon Salt
8 Phyllo dough sheets (14x18"

SMOKED TROUT FILLING:
2 package Cream cheese, low-fat (8 oz)
½ pound Trout fillets; smoked, skinand pin bones removed
1/3 cub Scallions; chopped (2 scall
4 teaspoon Horseradish; well drained
1 cub Cucumber; shredded

Preparation:

To make phyllo tartlet shells: Preheat oven to 325 degrees F.
Lightly coat 2 mini-muffin pans with nonstick cooking spray. In a small bowl, whisk together egg white, oil and salt.
Lay a sheet of phyllo on a work surface and with a pastry brush, lightly coat it with the egg-white mixture. Lay a second sheet smoothly on top, taking care to line up the edges before setting the sheet down. (Once you set down the sheet, it cannot be moved.) Brush with the egg-white mixture and repeat with 1 more sheet. Lay a fourth sheet on top but do not brush it.
With a knife, cut the dough into 4 strips lenghtwise and 5 strips crosswise, making 24 squares. Press squares into muffin cups and bake for 8 to 12 minutes, or until golden brown and crisp. Transfer the tartlets to a rack and let cool. Repeat the procedure with the remaining 4 sheets of phyllo and egg-white mixture. (The baked tartlet shells may be stored in a closed container at room temperature for 1 week or in the freezer for up to 2 months.)

To make smoked trout filling: In a food processor, combine cream cheese and smoked trout; process until fairly smooth. Add scallions and horseradish and pulse until just combined. (Alternatively, finely mince the smoked trout with a knife and combine with the cream cheese, scallion and horseradish in a small bowl.) (The smoked filling may be made ahead and refrigerated for up to 2 days.) Shortly before serving, spoon or pipe about 1 heaping tsp. of filling into each tartlet shell and garnish with shredded cucumber.

50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg sodium; 5 mg cholesterol.

**"The rich, creamy filling contrasts with the pleasant crunch of the tartlet shell." ~-From Eating Well, May/June 1993.

Soba Noodles with Grilled Tuna & Soy Ginger Sauce

Servings: 8 servings

Ingredients:

1 cub Chicken broth
1 tablespoon Olive oil
8 4 oz. tuna steaks
½ inch thick
3 tablespoon Minced garlic
2 ½ Inch piece of fresh ginger
Peeled and minced
1 cub Rice vinegar
2/3 cub Soy sauce
1 ½ tablespoon Finely grated lemon zest
1 teaspoon Minced serrano chile
Or
½ teaspoon Crushed red pepper
1 teaspoon Sugar
6 Scallions, thinly sliced
1 pound Dried soba noodles or
Rice noodles or linguine
¼ cub Minced fresh chives
1 tablespoon Minced fresh mint
Sprigs of mint for garnish

Preparation:

Rub tuna steaks with oil and season with salt and pepper. Set aside.
In a small saucepan, heat remaining 2 tsp. oil over moderately high heat. Add the garlic and ginger and cook, stirring until slightly colored, about 1 minute. Stir in the stock, vinegar, soy sauce and 1 tsp. of the lemon zest. Add the chile and sugar and bring to a boil.
Remove from the heat and stir in the scallions and keep warm.

Bring a pot of water to the boil for the noodles.

Grill the tuna for about 5 minutes, turning once, until charred on the outside and pink in the middle. Transfer to a plate and keep warm.
Cook the noodles and toss with half of the soy sauce mixture. Mound the noodles on 8 warm plates. Place the tuna on the noodles and spoon the remaining sauce over. In a small bowl, toss the remaining zest with the chives and minced mint and sprinkle over each serving.
Garnish with mint and serve immediately.

Source:Food and Wine November 1992.

Sole fillets stuffed with crab

Servings: 4 servings

Ingredients:

1 ¼ pound Sole,fillets about 8
1 cub Crab meat
1 Egg yolk
2 tablespoon Chopped parsley
1 tablespoon Bread crumbs
¼ cub Butter,melted
2 tablespoon Shallots,minced
½ cub Dry white wine

Preparation:

1. Preheat the broiler. 2. Place 4 fillets,(make sure there is no skin on the sole) skinned side up, on a flat surface. 3. Blend the crab, egg yolk,parsley and bread crumbs in a mixing bowl. Spoon equal portions of this mixture on to the centers of the fillets. Smooth the filling over, leaving a slight margin around it. 4. Take the remaining fillets, arrange them skinned side down, over the filling.
Press lightly around the sides. 5. Rub the bottom of a flameproof dish with half the butter. Arrange the stuffed fish in a dish in one layer. Scatter the shallots around the fish. Brush the fish with the remaining butter, and pour the wine around the fish. 6. Place the dish on the stove. Bring the wine to a boil and let simmer about 10 sec. Place the dish under the broiler, about 7-8 in. from the source of the heat. Cook, watching closely to prevent burning and turning the dish so that the fish cooks evenly. The total cooking time is about 6-8 min.

Sole Romesco

Servings: 4 servings

Ingredients:

4 each Fillet of sole
½ cub Flour
1 each Salt and pepper to tast
½ cub Oil
1 -----------sauce------------
2 each Tomatos, peeled, chopped
4 each Chili peppers, chopped
10 each Toasted hazelnuts
3 each Garlic, chopped
2 tablespoon Chopped fresh mint
½ teaspoon Salt
¼ cub Olive oil
¼ cub Dry sherry
2 tablespoon Vinegar
1 each Vinegar

Preparation:

To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until mixture is thick. With motor running, add rest of oil in a steady steam. Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3 minutes, turn carefully with a metal spatula. After another 2 to 3 minutes turn fillets again. While fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve spooned over piping hot fillets. Makes 4 servings

SOLE WITH TOMATOES

Servings: 1 servings

Ingredients:

1 medium Tomato, thickly sliced
1 Fillet sole about 5 oz/140 g
½ teaspoon Olive oil
½ teaspoon Lemon juice
2 teaspoon Chopped fresh basil or dill
OR
¼ teaspoon Dried basil, dill, parsley
Freshly ground pepper

Preparation:

Serve with a green vegetable along with potatoes, rice or bread.

On microwave-safe plate, arrange tomato slices in single layer.
Arrange fish to cover tomatoes; drizzle with oil and lemon juice.
Sprinkle with basil and pepper to taste.

Cover with vented plastic wrap; microwave at high (100%) power for 3 minutes or until fish is almost opaque and flakes easily when tested with a fork. Remove from oven and let stand for 1 minute. If necessary, pour off excess liquid from plate. Makes 1 serving.
Double ingredients and microwave 4-5 min on one plate for 2 servings.

CONVENTIONAL OVEN METHOD: In shallow baking dish arrange fish; cover with sliced tomato. Drizzle with oil and lemon juice. Sprinkle with basil and pepper to taste. Bake in 400F oven for 12 minutes or until fish is almost opaque and flakes easily when tested with a fork.

Per serving: 141 calories, 4 g fat, 71 mg cholesterol, 132 mg sodium, 22 g protein, 6 g carbohydrate.

Source: The Lighthearted Cookbook by Anne Lindsay, Canadian Heart Foundation c. 1988 Shared by Elizabeth Rodier June 1993

Soused Herrings with Lemon

Servings: 4 servings

Ingredients:

4 large Herrings split, cleaned & boned
1 large Onion; peeled
1 tablespoon Mixed pickling spice
1 Bay leaf
1 teaspoon Marmite
4 tablespoon Hot water
5 tablespoon Wine vinegar
3 tablespoon Lemon juice
2 teaspoon Caster sugar
1 Strip of lemon peel (3")
Salt

Preparation:

1. Wash and scale herrings.

2. Roll up, skin side outside, from head end to tail.

3. Arrange side by side in 1-½ pint heatproof dish.

4. Slice onion thinly and put into dish between herrings.

5. Sprinkle with spice then add bay leaf.

6. Dissolve Marmite in hot water and stir in vinegar, lemon juice and sugar. Pour over herrings.

7. Stand strip of lemon peel on top.

8. Sprinkle lightly with salt.

9. Cover and cook in centre of cool oven (300 F or Gas No. 2) for 1-½ hours.

10. Remove from oven and leave until completely cold before serving.

From: The Marmite Guide to better cooking - by Sonia Allison Copyright Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias

Spicy Hot Shrimp Cocktail

Servings: 6 Servings

Ingredients:

1 cub Catsup
1 ½ tablespoon Horseradish
2 tablespoon Lemon juice
2 teaspoon Chili powder
1 teaspoon Hot sauce
1 teaspoon Garlic powder
½ teaspoon Cayenne pepper
1 pound Fresh shrimp, cooked drainedand cooled

Preparation:

Combine catsup, horseradish, lemon juice, chili powder, hot sauce, garlic powder and cayenne pepper in a medium-size bowl. Mix well.
Cover and refrigerate for 1 hour. Serve with shrimp. Yield: 1 ½ cups.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990

Steamed Fish with Fish Gravy

Servings: 4 Servings

Ingredients:

1 Whole red snapper orsimilar fish, 2 to 4pounds, gutted and split
With the head on
1 Lime
1 teaspoon Salt
1 teaspoon Freshly ground pepper
8 Garlic cloves, minced
2 tablespoon White wine vinegar
1 Fresh hot pepper, minced
2 medium Onions, thinly sliced
1 small Green pepper, thinly sliced
1 pound Shrimp
1 Fish head
3 cub Water
1 Stalk celery
2 tablespoon Vegetable oil
1 cub Flour
1 Bay leaf
½ teaspoon Thyme

Preparation:

Here's one that I though you might like as it's African in origin.
Looks pretty tasty to me! Although it calls the fish "steamed" it would probably be more accurate to call it braised.

Wash the fish with the juice of the lime. Rinse, drain and pat dry.
Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward toward the head.

Make a mixture of the salt, pepper, 2 cloves of the garlic, the vinegar and a little of the minced hot pepper. Grind to a paste. Rub the gashes and the inside surfaces of the fish with the paste. Place the fish in a flat glass baking dish and cover with the onions (reserving a few), the green pepper and the remaining garlic and hot pepper. Marinate for one hour.

Meanwhile, shell the shrimp, reserving the shells. Coarsely chop the shrimp and set aside. Place the shells and the extra fish head in a large saucepan with the water, reserved onion and celery. Simmer for 15 minutes.

Heat the oil in a large cast-iron skillet. Shake the marinade off the fish and dredge the fish in flour. Fry quickly, for 3 to 4 minutes on each side, until golden brown but not done. Lower the heat and add the marinade vegetables. Pour in 2 cups of the fish-shrimp stock. Add the bay leaf, thyme and a little more salt and pepper. Cover and simmer gently for 15 to 20 minutes. Remove the fish and vegetables with a slotted spoon to a serving dish. Set aside and keep warm.

Add 2 tablespoons flour to the skillet and stir. Cook slowly, scraping the bottom of the skillet, until the gravy starts to thicken. Strain the gravy and return it to the now clean skillet. Add the shrimp and cook until they turn pink and the gravy is thick.
Serve the shrimp gravy over the fish.

Serves 4 to 6.

From the "Family of the Spirit Cookbook: Recipes and Remembrances from African-American Kitchens," by John Pinderhughes (Simon and Schuster. 1990).

The author recommends that if you can't get another fish head, decapitate the fish and use it to make the stock. Snapper is called for but he says that Hawaiian relatives of snapper ++onaga, opakapaka or ta'ape can be substituted as can Pacific rockfish.

Posted by Stephen Ceideburg; January 23 1991. --- þ KOOK-NET :þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ ====================================================================== ==== Packet: CYBERLM Date: 12-11-94 (06:52) Number: 37 From: MICHAEL PROTHRO Refer#: NONE To: ALL Recvd: NO Subj: Some warm-up beverages Conf: (40) KN-BeverageC

Steamed Fish with Ginger and Onions

Servings: 4 servings

Ingredients:

1 ½ pound Whole red snapper, cleaned
2 tablespoon Slivered fresh ginger
6 each Green onions, sliced
¼ cub Sherry, mirin or water
1 -----------sauce------------
2 tablespoon Soy sauce
1 teaspoon Sesame oil
1 tablespoon Vegetable oil

Preparation:

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 Fish With Shrimp Gravy

Servings: 4 Servings

Ingredients:

4 pound Red Snapper; (whole fish)gutted and split withhead left on
1 Lime
1 teaspoon Salt
1 teaspoon Ground Pepper
8 Cloves Garlic; minced
2 tablespoon White Wine Vinegar
1 Hot Pepper; minced
2 medium Onions; thinly sliced
1 small Green Pepper; thinly sliced
1 pound Shrimp
1 Fish Head
3 cub Water
1 Stalk Celery
2 tablespoon Vegetable Oil
1 cub Flour
1 Bay Leaf
½ teaspoon Thyme

Preparation:

Wash the fish with the juice of the lime. Rinse, drain and pat dry.
Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward along the head. Make a mixture of the salt, pepper, 2 cloves of the garlic, the vinegar and a little of the minced hot pepper. Grind to a paste. Rub the gashes and the inside surfaces of the fish with the paste. Place the fish in a flat baking dish and cover with the onions (reserving a few) the green pepper and the remaining garlic and hot pepper. Marinate for 1 hour.

Meanwhile, shell the shrimp, reserving the shells. Coarsely chop the shrimp and set aside. Place the shells and the extra fish head in a large saucepan with the water, reserved onion and celery. Simmer for 15 minutes.

Heat the oil in a large cast-iron skillet. Shake the marinade off the fish and dredge the fish in flour. Fry quickly, 3-4 minutes on each side, until golden brown but not done. Lower the heat and add the marinade vegetables. Pour in 2 cups of the fish-shrimp stock. Add the bay leaf, thyme, and a little more salt and pepper. Cover and simmer gently for 15-20 minutes. Remove the fish and vegetables with a slotted spoon to a serving dish. Set aside and keep warm.

Add 2 tb flour to the skillet and stir. Cook slowly, scraping bottom of skillet, until gravy starts to thicken. Strain gravy and return it to a clean skillet. Add shrimp and cook until they turn pink and the gravy is thick. Serve gravy over fish.

Per Serving: Calories: 265, Protein: 35 g, Carbohydrate: 13 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 131 mg, Sodium: 246 mg, Fiber: 1 g.

Source: "Family of the Spirit Cookbook: Recipes and Remembrances from African-American Kitchens," by John Pinderhughes (Simon and Schuster, 1990)

Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Steamed Whole Fish - Pla Chon Pae-Sa *

Servings: 4 servings

Ingredients:

1 ½ pound Whole Rock Cod
1 teaspoon Salt
½ teaspoon White Pepper
2 Minced Garlic Cloves
1 cub Chopped Celery
2 tablespoon White Wine
1 tablespoon Fish Sauce (Nam Pla)
2 Sliced Green Jalapeno Peppers
1 cub Chopped Green Onions, Scallions Or Spring Onions

Preparation:

Although rock cod is a fresh water fish, snapper or sole can be substituted. In fact this is delicious with any salt water fish.
~--------------------------------------------------------------------- ~-- Clean the fish and slash to the bone three times on each side.
Rub with salt and pepper. Place on a steaming plate and top with the remaining ingredients.

Place in a steamer, cover and steam for 15 minutes on high heat.
Remove and serve.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

STIR-FRIED SCALLOPS WITH PASTA

Servings: 4 servings

Ingredients:

1 pound Bay scallops
4 ounce Capellini OR Linguine
¼ cub Dry white wine
2 tablespoon Water
½ teaspoon Instant chicken bouillon; *
2 each Cloves of garlic; minced
1 tablespoon Margarine OR butter; **
1 ½ cub Fresh mushrooms; sliced
½ cub Green onions; sliced
½ cub Carrot; shredded
1 tablespoon Parsley; snipped
4 each Lemon wedges

Preparation:

* Granules (try to use the low-sodium kind such as Wylers) ** I use olive oil instead for a fresher taste.
Thaw scallops, if frozen. Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside. In a large skillet, cook garlic in hot margarine or butter for 30 seconds. Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender. Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet. cook and stir till the sauce is thickened and bubbly. Cook and stir for 2 minutes more or until the scallops are opaque. Serve with lemon wedges. Yield: Makes 4 (1 ¼ cup servings.
One serving equals: 2 lean meat exchange; 1 ½ starch/bread exchange; 1 vegetable exchange; ½ fat exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37; sodium 340 (less if using low-sodium bouillon); Potassium 617 Source: B H & G "Eat & Stay Slim" From the recipe files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

STIR-FRIED SCALLOPS WITH PASTA

Servings: 4 servings

Ingredients:

1 pound Bay scallops
4 ounce Capellini OR Linguine
¼ cub Dry white wine
2 tablespoon Water
½ teaspoon Instant chicken bouillon; *
2 each Cloves of garlic; minced
1 tablespoon Margarine OR butter; **
1 ½ cub Fresh mushrooms; sliced
½ cub Green onions; sliced
½ cub Carrot; shredded
1 tablespoon Parsley; snipped
4 each Lemon wedges

Preparation:

* Granules (try to use the low-sodium kind such as Wylers) ** I use olive oil instead for a fresher taste.
Thaw scallops, if frozen. Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside. In a large skillet, cook garlic in hot margarine or butter for 30 seconds. Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender. Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet. cook and stir till the sauce is thickened and bubbly. Cook and stir for 2 minutes more or until the scallops are opaque. Serve with lemon wedges. Yield: Makes 4 (1 ¼ cup servings.
One serving equals: 2 lean meat exchange; 1 ½ starch/bread exchange; 1 vegetable exchange; ½ fat exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37; sodium 340 (less if using low-sodium bouillon); Potassium 617 Source: B H & G "Eat & Stay Slim" From the recipe files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

Stuffed Fish Fillets

Servings: 4 Servings

Ingredients:

2 tablespoon Reduced calorie margarine
¼ cub Chopped scallions
¼ cub Chopped green peppers
2 Slices white bread, crumbed
1 Egg, beaten
1/3 cub Chopped fresh parsley,divided
½ teaspoon Salt
Dash each nutmeg & redpepper
4 Red snapper or flounderfillets (5 oz each)
1 tablespoon Lemon juice

Preparation:

1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine; remove 1 tablespoon and set aside. Heat remaining margarine until bubbly and hot; add the scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 min.
Remove from heat and let cool slightly.

2. Add the bread crumbs, egg, ¼ cup parsley, and the seasonings to the vegetables and mix well until ingredients are moistened. Spoon ¼ of the vegetable mixture over each fillet and roll fish to enclose. Transfer stuffed fillets, seam side down, to an 8 x 8 x 2 baking pan, spoon any remaining ingredients over them. Drizzle reserved margarine over fillets and sprinkle each with ½ tb. lemon juice. Bake until fish flakes easily when tested with a fork, 15-20 minutes. Serve sprinkled with remaining parsley.

Source: Weight Watchers New International Cookbook Posted by Fred Peters Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993

Sweet-And-Sour Fish #2

Servings: 4 Servings

Ingredients:

3 tablespoon Cornstarch
¼ cub Water; cold
8 ounce Tomato sauce
8 ounce Pineapple chunks; undrained
½ cub Sugar, brown; firmly packed
1/3 cub Vinegar, red wine
¼ cub Onion; chopped
1 small Green pepper; cut in ½"strips
16 ounce Fish fillets; thawed

Preparation:

Combine cornstarch and cold water in a 2-quart glass measure or deep casserole dish, stirring well to dissolve cornstarch. Add the tomato sauce, pineapple chunks, brown sugar, vinegar, onion, and green pepper; stir well to dissolve the sugar.

Microwave at HIGH for 4 minutes, stirring once; then stir well at end of cooking period. Microwave at HIGH for 4 to 6 minutes or until thickened and bubbly, stirring at 1-minute intervals.

Arrange fillets in a 12x8x2" baking dish with thicker portions to outside of dish (thinner portions may overlap, if necessary). Pour sauce evenly over fillets. Cover with waxed paper; microwave at MEDIUM HIGH for 7 to 9 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

Swordfish Kebabs

Servings: 4 Servings

Ingredients:

2 ¼ pound Swordfish Steaks
6 tablespoon Olive Oil
1 teaspoon Oregano, chopped
1 teaspoon Marjoram, chopped
1 Juice & rind from ½ lemon
4 Tomatoes cut in thick slices
2 Lemons cut in thin slices
Salt and Fresh Ground Pepper
Lemon Slices/Italian Parsley

Preparation:

1) Cut the swordfish steaks into 2 inch pieces.

2) Mix the olive oil, herbs, lemon juice and rind together and set it aside. Thread the swordfish, tomato slices and lemon slices on skewers,
alternating the ingredients. Brush the skewers with the oil and lemon
juice mixture and cook under a preheated broiler for about 10 minutes,
basting frequently with the lemon and oil. Serve garnished with lemons
and parsley. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

Swordfish with Mustard-Basil Butter

Servings: 4 servings

Ingredients:

¼ cub Unsalted butter (½ stick),room temperature
2 tablespoon Dijon mustard
2 tablespoon Fresh basil; finely chopped
Vegetable oil
4 ounce swordfish steaks¾" thick
Fresh basil sprigs

Preparation:

Mix first 3 ingredients in a small bowl.

Prepare barbecue or preheat broiler. Brush grill with vegetable oil.
Season fish with salt and pepper. Grill fish just until cooked through, about 3 minutes per side. Transfer to plates. Top each with spoonful of mustard-basil butter. Garnish with basil sprigs and serve.

-- from THE CHURCHILL HOUSE, Brandon, Vermont

Teriyaki Salmon Steaks

Servings: 6 Servings

Ingredients:

FROM CHEF FREDDY'S:
1 cub Teriyaki sauce
1 tablespoon Peanut oil
3 tablespoon Parsley [chopped]
1 Clove garlic [crushed]
½ teaspoon Pepper [freshly ground]
6 Salmon Steaks

Preparation:

1) Mix the first 5 ingredients in a bowl... then add the salmon steaks and let sand for 1 to 2 hours, turning the steaks every 20 to 30 min... 2) Place the steaks on a sheet of heavy foil... Grill for 4 to 5 min. basting with the sauce... Turn the steaks and grill for 3 min. or until the steaks flake easily, basting with the sauce... 3) Serve hot or cold...

From Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'...
re-typed with permission by Fred Goslin on Cyberealm Bbs (315) 785-8098

THAI STUFFED FISH

Servings: 4 servings

Ingredients:

4 large Filets of fish, 1-2" thick(grouper is excellent)
2 cub Soy sauce
1 cub Rice vinegar
1 teaspoon Sesame oilStuffing-
1 teaspoon Black peppercorns
2 tablespoon Peanut oil
1 pound Small shrimp raw, shelled,& finely chopped
2 tablespoon Fish sauce (Nam Pla orNuoc Mam)
6 tablespoon Corn oil
8 Eggs beaten well
35 Coriander (cilantro) leaveschopped
6 Red Serrano or jalapenopeppers seeded & slivered
4 Limes cut into wedgesseveral mint or cilantrosprigs

Preparation:

Make a deep slice in one edge side of each filet, thus, forming a deep pocket in each filet. Mix the soy sauce, rice vinegar, & sesame oil.
Pour this over the filets. Cover & let stand in the refrigerator for 4-6 hours.

NOTE: you may add the juice of 1 lime to the marinade if you wish)

Take a pinch of the chopped coriander leaves and the peppercorns & pound them into a paste with a mortar. Heat the peanut oil in your wok. Fry the paste for 1 minute. Add the shrimp and stir fry for 45 seconds. Stir in the fish sauce the remove the mixture to cool. Wipe out your wok, pour in the corn oil and bring to medium heat. Drop the egg a spoonful at a time into the heated oil along with the pepper slivers. Cook until the egg is done. Drain and mix this with the shrimp mixtuire and sprinkle with the chopped coriander leaves. Spoon this into the pocket of each filet. Pin the pockets shut on each filet with a bamboo skewer. Grill the filets or broil them until you know that they are done. Serve garnished with the coriander sprigs and the lime wedges.

NOTE: You may also garnish with a spoonful of chopped peanuts as well.

Origin: Suri Thanipatsombat, owner - Thai Empire Restraunt circa 1982

Tropical Fish Kebabs

Servings: 4 servings

Ingredients:

2 pound Monkfish
2 Garlic cloves, crushed
1 Fresh green chili, seeded,chopped
1 Piece ginger root, peeled,chopped (1")
Juice of 1 lime
Salt to taste
Fresh ground pepper to taste
1/3 cub Corn oil
1 Ripe mango
2 Bananas
1 Red bell pepper, seeded,cut in cubes
Lime wedges

Preparation:

Cut away monkfish from central bone. Cut flesh into bite-size pieces.

In a shallow glass dish, combine garlic, chili, ginger, lime juice, salt, pepper and oil. Add fish and stir gently. Cover and refrigerate 2 hours. Meanwhile, slice mango lengthwise on each side, close to seed. Peel and cut mango flesh in small pieces. Peaheat grill. Cut bananas into chunky pieces.

On 4 long or 8 short bamboo skewers, alternate fish with cubes of bell pepper, mango and banana. Arrange skewers in a broiler pan and spoon marinade over skewers. Broil 12-15 minutes, turning frequently and basting with marinade, or until cooked through. Serve with lime wedges.

VARIATION: Substitute fresh pineapple for mango.

Trout With Cream And Honey Sauce (irish)

Servings: 4 servings

Ingredients:

250 g Trout
1 teaspoon Honey
50 g Butter
50 g Whole almonds, skinned
4 tablespoon Fresh heavy cream
1 tablespoon Lemon juice
100 g Flour (seasoned to taste)
300 ml Milk (to soak trout in)

Preparation:

Chop the almonds finely. Prepare the fish, wash and dry and then soak in milk for 5-10 minutes. Toss in seasoned four. Melt half the butter in the frying pan, and fry the fish for 5-7 minutes on each side. Make the sauce by melting the rest of the butter, adding the chopped almonds. Saute for a few minutes. Then add the honey and lemon juice; bring carefully to simmering point, and add the cream last, making sure the temperature is fairly low so it won't curdle.
Pour over the fried fish, and serve garnished with lemon.

Tuna Buns

Servings: 4 servings

Ingredients:

2 each Hardcooked Eggs, Chopped
6 ½ ounce (1 cn) Tuna, Drained
4 ounce Shredded Cheddar Cheese
¼ cub Chopped Green Pepper
2 tablespoon Finely Chopped Onion
½ teaspoon Prepared Mustard
½ cub Mayo or Salad Dressing
8 each Hamburger Buns, Split

Preparation:

Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise.
Fill buns with tuna mixture. Place on serving plate.
Microwave uncovered on high (100%) until filling is warm, 1 ½ to 2 mins.

Tuna Nicoise Sandwich

Servings: 4 servings

Ingredients:

2 can Italian tuna packed in oliveoil (6 ½ ounce size each)

VINAIGRETTE DRESSING:
Olive oil
2 teaspoon Fresh oregano leaves
¼ teaspoon Salt
¼ teaspoon Pepper
3 tablespoon Red-wine vinegar
1 Clove garlic
1 teaspoon Dijon mustard

OTHER INGREDIENTS:
1 Red pepper; roasted, peeled,cored, seeded, and juliennd
1 Yellow pepper; treated sameas red
1 Pickled jalapeno; seededminced
¼ cub Diced red onion
2 tablespoon Chopped pitted olivesCalamata
2 tablespoon Capers
12 ounce Loaf italian bread; halved
1 bunch Watercress; trimmed

NUTRITIONAL INFORMATION/SERV:
558 Calories
34 G protein
50 G carbohydrate
25 G fat
16 Mg cholesterol
1044 Mg sodium

Preparation:

1. Make dressing: Drain oil from tuna into glass measure; add oil to make 1/3 cup. Reserve tuna for sandwich. Place oil in blender with remaining ingredients; blend.

2. In bowl, mix vegetables, olives, and capers. Remove some soft inside from bread; discard (or freeze for stuffing?). Brush inside loaf with some dressing; add remainder to pepper mixture. Mix in tuna gently, leaving chucks.

3. Grill bread, oiled side down, until toasted. Pile tuna mixture onto toasted sides. Top with watercress; close.

From: McCall's July 1993

Tuscan Tuna Salad

Servings: 4 Servings

Ingredients:

1 Can (13 oz) white tuna
Packed in water, drained
1 Can (8 oz) dark red kidney
Beans, rinsed and drained
1 large Tomato, seeded and diced
½ cub Ripe olives, sliced
½ cub Sliced green onions & tops
½ cub Pace Picante Sauce
1/3 cub Bottled Italian dressing
½ teaspoon Dried basil, crushed
3 cub Shredded spinach leaves

Preparation:

Combine tuna, beans, tomato, olives and onions in large bowl. Combine Pace Picante Sauce, dressing and basil in small bowl, mixing well; add to tuna mixture. Toss lightly. Chill. Arrange spinach on serving plate; top with tuna mixture. Serve with additional Pace Picante Sauce.

From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Venezuelan Peppers With Shrimp

Servings: 10 servings

Ingredients:

3 pound Shrimp (16-20/lb)
3 cub Spanish Olive Oil
4 each Large Red Bell Peppers *
8 each Cloves Garlic **
1 each Chili Pepper Seeded/Minced
1 each Loaf French Bread 1" Slices
1 Feta Cheese (optional)

Preparation:

* Bell peppers should be seeded and cut into thin julienne strips.
** Garlic cloves should be peeled and cut into ¼-inch chunks.
~--------------------------------------------------------------------- ~-- Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish.
Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic.
Feta cheese may be eaten with it and the shrimp goes on top.

Walnut Chicken/Shrimp Stir-Fry

Servings: 6 Servings

Ingredients:

1 cub Walnut halves
3 tablespoon Soy sauce
3 tablespoon Cornstarch
½ teaspoon Salt
1 teaspoon Sugar
1 ½ pound Shrimp or skinned, boned
Chicken breast cut into
Strips
2 tablespoon Peanut oil
3 each Small heads chinese cabbage,
Cut crosswise into ⅛ inch-
Thick slices
6 each Stalks celery, cut into 2-
Inch julienned pieces
2 large Onions, cut in half and
Sliced thin
1 pound Snow peas or sugar snaps
1 each 8 oz can sliced water
Chestnuts, drained
½ cub Chicken broth
2 tablespoon Fresh tarragon,chopped

Preparation:

In small saucepan, boil walnuts in enough water to cover for 3 minutes; rinse in cold water, drain and set aside. In small bowl, combine soy sauce, cornstarch, salt and sugar and stir well. Add shelled shrimp or chicken strips and toss to coat; set aside. Heat large wok or skillet over medium-high heat; add1 tb of oil and all of the vegetables. Stir fry until tender-crisp, about 3 minutes. Remove vegetables and set aside. Add walnuts to wok and saute until lightly browned. Add a bit more oil if necessary. Add water chestnuts and saute for 1-2 minutes longer; combine walnuts and water chestnuts with reserved vegetables and set aside. Heat remaining oil until very hot. Remove shrimp or chicken from marinade, allow excess to drip off, and reserve marinade. Stir-fry shrimp or chicken strips until cooked through, 3-4 minutes. Add chicken broth and reserved marinade. Cook until bubbling; return vegetables, walnuts and water chestnuts to wok. Toss and heat through. Stir in tarragon and serve immediately over steamed rice or crisp noodles.

Modified from: Great Good Food by Julee Rosso, Crown Publishers, Inc., New York, NY, 1993. Typed by Loren Martin for Cyberealm's KookNet.

Walnut Shrimp

Servings: 4 Servings

Ingredients:

1 pound Medium shrimp, peeled and
Deveined
Coating:
1 Egg white
1 teaspoon Salt
2 teaspoon Cornstarch
Other ingredients:
½ cub Peanut oil, for velveting
2 teaspoon Fresh ginger, finely chopped
2 tablespoon Fresh scallions chopped fine
½ cub Walnuts, unsalted cashews,
Or almonds, roasted
½ teaspoon Salt
1 tablespoon Hoisin sauce
1 tablespoon Rice wine
6 tablespoon Chicken stock
½ teaspoon Cornstarch mixed with ½
Ts water
1 teaspoon Sesame oil

Preparation:

Combine shrimp with coating ingredients in a bowl; mix well and refrigerate for 20 minutes. Heat wok or large skillet until hot and add peanut oil. When oil is just warm, quickly add shrimp, stir to separate, and turn off heat. Allow shrimp o sit in the warm oil for about 2 minutes; drain in a colander set inside a stainless steel bowl. Wipe the wok clean, return 1 ½ tb of the drained oil to the wok, and add the ginger and scallions, stir frying for 30 seconds.
Stir in the walnuts or cashews, salt, and continue to stir fry another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir fry another 2 minutes. Turn out onto a platter and serve at once. Serve with fried rice

Modified from: Great Food Without Fuss by Frances McCullough and Barbara Witt, Henry Holt and Company, New York, 1992 Typed by: Loren Martin for Cyberealm's KookNet

WHITEFISH BAKED W/ FIDDLEHEAD FERNS

Servings: 4 servings

Ingredients:

½ cub White wine
2 tablespoon Dijon mustard
4 (7-oz) whitefish fillets
Salt and white pepper to taste
½ teaspoon Thyme
¾ pound Fiddlehead ferns=OR=- Asparagus
1 medium Onion; finely diced
2 tablespoon Unsalted butter

Preparation:

PREHEAT OVEN TO 375F. Combine wine and mustard in a 3-inch deep baking dish just large enough to hold the whitefish fillets in 1 layer. Place the whitefish in the wine and sprinkle with salt, pepper and thyme. Place the onions and fiddleheads on top, cover the dish and place in the oven for 20 minutes. Remove baking dish from the oven. Arrange a bed of onions and fiddleheads on a platter and place the fish on top. Swirl butter into the cooking liquid and pour over the fish. Serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

WHITEFISH WITH LEEK RISOTTO

Servings: 4 servings

Ingredients:

1 cub Arborio rice
4 cub Bottled clam juice or fresh or canned low-sodium chicken broth
4 Anchovies; finely chopped
½ teaspoon Chopped fresh rosemary; -OR-
¼ teaspoon -Dried rosemary
½ teaspoon Chopped fresh sage; -=OR=-
¼ teaspoon -Dried sage
4 ounce pieces whitefish fillet or bass fillet pieces
6 large Leeks sliced into thin rounds,
3 tablespoon Lemon juice
1 tablespoon Dijon-style mustard
1/3 cub Extra-virgin olive oil

Preparation:

PREHEAT OVEN TO 350F. Place rice, 3 cups clam juice, anchovies, rosemary and sage in a 9-by-12 baking dish. Cover and place in oven for 30 minutes. Remove from oven, place leeks on the rice and arrange whitefish on top, skin side up. Give a turn of the peppermill. Cover and replace in oven for 15 minutes. Meanwhile, combine remaining clam juice, lemon juice and mustard in a small saucepan and place over medium heat on the stove. Bring to a boil and cook until reduced by half. Remove from heat and pour into a blender. Put blender on medium speed and slowly drizzle in the oil. To serve, arrange whitefish on a platter surrounding a mound of risotto. Spoon a little sauce over the fish and serve the remainder on the side.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

WHOLE FISH BAKED IN A SALT CRUST

Servings: 4 servings

Ingredients:

48 ounce Cleaned whole fish
8 pound Sea salt
4 Egg white
12 Sprigs tarragon
Pepper

Preparation:

Preheat the oven to gas mark 5, 375øF, 190øC.

Season the fish with a little black pepper. Combine the sea salt with the egg white and 2fl oz water. Spread half the salt mixture on a baking tray or oven proof dish, then lay the fish on top. Put the tarragon on top of the fish and cover with the remaining alt mixture.
Bake in the reheated oven for 20 minutes. Remove, break the top layer of salt away and serve the fish from it dish.

Whole Flounder with Herb Marinade

Servings: 2 Servings

Ingredients:

3 tablespoon Olive Oil
2 tablespoon Fresh Herbs; chopped
1 teaspoon Garlic; minced
¼ teaspoon Salt
Ground Pepper
2 pound Flounder

Preparation:

Combine oil, herbs, garlic, salt and pepper; set aside for up to 2 hours. Dress or pan-dress the fish the fish, rinse well, and pat dry.
Slash the thicker part of both fillets with 1 or 2 shallow diagonal cuts through the skin and into the meat. Set aside 1 tb marinade and rub the rest all over the surface of the fish and into the cuts. Set aside on a plate for 15 minutes.

Build a medium-hot fire in a charcoal grill. Oil the grill rack and place fish dark-skin side down. Grill 4 minutes, or until skin releases easily from grill. Turn, baste with any marinade remaining on the plate, and continue grilling until a thin skewer easily penetrates thickest part of the fish, another 2-4 minutes.

Per Serving: 305 calories, 51 g protein, 10 g fat, 2 g saturated fat, 131 mg cholesterol, 327 mg sodium, no fiber, no carbohydrate.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA