Partan Bree (Crab Soup)

3 cup milk
1 cup rice; uncooked
3 anchovy fillets
1/2 lb crabmeat, fresh; cooked can substitute fro
3 cup chicken stock salt freshly ground b; lack pepper
1 cup heavy cream
" A delicious, thick, creamy, crab soup from Scotland. Partan is the
Gaelic word for crab and bree from brigh, which means broth.
Bring the milk almost to the boiling point in a heavy-bottomed
saucepan. Add the rice and anchovy fillets. Simmer until the rice is
well done. Remove from heat and add the crabmeat.
Puree the soup in a blender or food processor. Return the pureed
soup to a large saucepan and gradually stir into hr stock. Season
with salt and pepper to taste. Add the cream just before serving.
N.B. This soup can be served either hot or cold. For some reasons, it
always seems to taste better hot. SERVES: 4-6

Pasta With Catfish And Artichokes

2 catfish fillets
3 tablespoon margarine; low-fat
1 cup artichoke hea rts; sliced
1 red pepper; cut in julienne
1 carrot; cut in julienne stri
1 zucchini; cut in julienne st
2/3 cup low fat milk
1/4 lb angel hair pasta; or vermice
1/2 cup grated pa rmesan cheese
1/4 teaspoon ground nutmeg
Cut catfish in half crosswise and slice into thin strips. Saute catfish in
melted margarine; add the vegetables and cook until tender. Stir in low
fatmilk; keep warm. Cook pasta according to package directions, drain.
Toss well with cheese and catfish mixture. Sprinkle with nutmeg and serve
immediately.
Serves 8.
Serve with fresh salad and French bread

Patout's Hot Crab Dip

1/2 cup butter (1/4 lb)
2 each medium yellow onions, choppe
1 each small bell pepper, chopped
2 each garlic cloves, minced
1 pint heavy cream,
1 cup green onions, chopped
1/2 cup parsley, chopped
1 teaspoon dried ba sil
1 teaspoon dried thyme
2 teaspoon salt
2 teaspoon ground black pepper
1 teaspoon ground white pepper
1 5-6 shots tabasco sauce
1 lb fresh white crab meat
Melt the butter in a medium saucepan over medium heat.
Add the onions, bell pepper, and garlic and saute for
10-15 minutes, until wilted. Stir in the cream and
bring to a simmer. Stir in the cream and bring to a
simmer. Stir in the green onions, parsley, herbs, and
seasonings and continue to simmer until the cream has
reduced by about a quarter and the sauce is thick.
Stir in the crab meat, return to a simmer, and let
cook 2-3 minutes more. Pour into a chafing dish and
serve as an hors d'oeuvre or as part of a buffet with
crackers or Melba toast. Alex Patout writes, "I
especially like it with garlic Melba toast." Makes
about 1 quart

Pecan Catfish & Sweet Potato Chips

1 1/2 lb catfish fillets
2 tablespoon brown mustard
2 teaspoon honey
2/3 cup pecans
1/3 cup seasoned bread crumbs
3/4 lb thinly sliced sweet potato
1 peanut oil
1 orange wedges
Here is a fish recipe that uses both the sauteeing technique and the
pecans, to a completely different effect.
Cut catfish into 1/2x2" fingers. Brush with brown mustard and honey.
Dredge in a mixture of pecans ground with seasoned bread crumbs and
set aside. Saute potato in peanut oil until crisp and brown and drain
on paper towels. Add oil to pan amd saute fish until it flakes to the
touch. 4-5 minutes per side. Serve fish with the chips and orange
wedges

Penne In Tomato Sauce With Crabmeat

1/4 cup olive oil
1 medium onion, minced
3 tablespoon minced italian parsley
1 can (28 ounce) plum tomatoes,
1 chopped coa rsely with
1 juices reserved
1/4 cup dry white wine
1/2 lb lump crabmeat, picked over
1 and flaked
1 salt and ground black
1 pepper
12 oz penne (or rotini, med.
1 shells)
Heat olive oil in a medium skillet. Add the onions and parsley; saute
until onions soften, about 3 minutes. Add reserved juices from the
canned tomatoes; simmer until thickened slightly, about 10 minutes.
Add tomatoes and wine; simmer to blend flavors, about 5 minutes. Add
the crabmeat; simmer until heated through, about 3 minutes. Season
with 1/2 teaspoon salt and 1/4 teaspoon ground pepper or to taste.
Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1
tablespoon salt and penne; cook until just tender, about 9 minutes.
Drain and return penne to soup kettle. Add sauce; toss to combine.
Serve immediately.

Penne With Smothered Scallops~ Tomato~ Basil

8 tomatoes - large, ripe or
2 can roma t omatoes
1 lb scallops
1 tablespoon ga rlic - chopped fine
1 teaspoon salr
1 lb dried penne
2 tablespoon italian parsley
1/3 cup olive oil
1/4 teaspoon crushed chilli pepper
1 teaspoon lemon zest - grated
1/2 cup fresh basil leaves
4 tablespoon pa rmesan cheese - grated
Drop tomatoes, briefly into boiling wa ter to loosen skins and peel.
Remove most seeds and chop coarsely. Slice scallops into thin rounds
about 1/4-inch thick and place in bowl with lemon rind. Saute garlic
in oil until pale golden and add the tomatoes, salt and hot pepper
flakes. Simmer for 5 minutes. Boil a large pot of water, add salt
and pasta. Cook for 7 to 9 minutes, until barely done. Drain and
immediately add to sauce. Add basil, chopped parsley and scallops.
Cover pot tightly and remove from heat. Let stand 4 minutes to cook
scallops. Remove lid, stir in Parmesan and serve.

Peppered Hawaiian Fish With Asian Slaw

1 1/2 lb hawaiian fish*
2 tablespoon peanut or salad oil
1 coarsely ground pepper
8 won t on skins**
2 medium firm-ripe tomatoes
----ASIAN SLAW AND VINAIGRETTE----
1 cup edible-pod pea slivers
1 cup carrots,shredded
2 cup finely cut shreds cabbage
1/2 cup fine slivers fresh ginger
1 1/2 tablespoon oriental sesame oil
1/4 cup reduced-sodium soy sauce
1 1/2 tablespoon rice vinegar
1 1/2 tablespoon mirin (sweet sake)
1 1/2 tablespoon sugar
1 1/2 tablespoon lime juice
1 small garlic clove,minced
* - cut into 12 equal portions (see cooking basics)#
** - cut into 1/4" strips#
====================================================
===
============== ===#
1. Rub fish with 1 tablespoon peanut oil instead of salad oil;
sprinkle with pepper. Pour remaining oil into a 6-8" frying pan over
medium-high heat. Add won ton strips; stir until golden and crisp,
4-5 minutes. Drain on towels.#
2. Mix slaw with half the vinaigrette. Arrange equal portions of slaw
and tomatoes on 4 plates.#
3. Saute fish (see cooking basics); set on plates. Spoon remaining
vinaigrette over fish and tomatoes. Top slaw with won ton strips.#
#
*** ASIAN SLAW AND VINAIGRETTE ***#
1. In a bowl, mix peas, carrots and cabbage.#
2. In a 6-8" frying pan on medium-high heat, mix ginger and sesame
oil; stir until golden, 2-3 minutes. Remove from heat and stir in soy
sauce, rice vinegar, mirin, sugar, lime juice, and garlic

Pescado Frio Con Guacamole

6 to 8 slices fresh fish fillets
1 salt and pepper to taste
1 tablespoon tarragon leaves, crumbled
1/4 cup lime juice
1 butter (enough for baking dish)
2 fresh tomatoes, peeled and chopped
3 very ripe avocados, ma shed
2 tablespoon onions, minced
4 teaspoon chili powder (more or less)
2 1/2 tablespoon parsley, minced
1 clove of garlic, crushed
1 tablespoon olive oil
13 black olives, pitted
1 can sweet red peppers, cut into strips
Had an outstanding weekend at sales this time, including some neat
cookbooks++a Danish one, a Mexican one, an Appalachian one, along
with a small Mongolian Firepot and about two grand worth of software
that I got for thirty bucks. Things like Ventura publisher and a
complete LAN setup including the hardware. The guy having the sale
said "Thank God someone came along who knows what this stuff is!" I
was just thankful I got there first!. No ridged skillet yet and I
still haven't found a good wok for Alison, but the sales are really
picking up again now that spring is here
Stumbled across this recipe in one of the books and thought it might
be of at least passing to ya... ;-} Maybe make it with some nice
fresh salmon?
Season fish with salt, pepper, and tarragon leaves and soak in lime
juice for a few minutes. Set the oven at 375F and bake fish in
buttered ba king dish until it flakes easily when pierced with a fork,
about 25 minutes.
While fish is baking, combine tomatoes, parsley, avocado, garlic,
minced onion, oil chili powder, salt and pepper to taste. (We suggest
tasting the guacamole as the chili powder is added, so that you can
get just the degree of heat you desire.)
Spread the above mixture over the cool fish. Garnish with black olive
rings and strips of sweet red pepper.
Makes 6 to 8 servings

Pesce Spada In Salmoriglio

1 1/2 lb swordfish steaks
1 extra virgin olive oil
1 lemon
2 centiliter garlic, large, fine chop
1 parsley, fresh, fine chop
1 pinch oregano
1 salt
1 fresh ground black pepper
2 celery sticks, fine chop
Begin by preparing the salmoriglio sauce. In a bowl, whisk 3TB oil,
the lemon juice, garlic, celery, oregano, parsley, salt, pepper and
1TB boiling water. Beat thoroughly and set aside at room temperature.
Prepa re the fish steaks. Pour plenty of oil into a bowl and season
lightly with salt and pepper. Immerse each steak in the mixture for 1
minute, then grill for a few minutes on each side. Be sure not to
overcook the fish (timing depends upon the size of the steaks). Place
the cooked swordfish on a serving platter, add the salmoriglio sauce
and serve immediately

Pesto Salmon With Pan-Roasted Potatoes

2/3 lb (2 medium) potatoes - cut into 1-in; ch chunks
2 salmon steaks - (6 to 8 ounces each; )
2 tablespoon prepared pesto - (thawed if frozen)
1 tablespoon olive oil
2 garlic cloves; minced
1 salt and pepper; to taste
Heat oven to 400 degrees. Place potatoes in shallow 1-quart
microwave-safe dish. Cover with plastic wrap, venting one corner.
Microwave on HIGH 6 minutes until just tender. Meanwhile, spread top
of each salmon steak with pesto, dividing equally. Place on rimmed
baking sheet. Ba ke until salmon is opaque throughout, 15 to 20
minutes. While salmon bakes, in medium nonstick skillet over high
heat combine oil and garlic. Add potatoes. Pan roast, tossing, 5 to 8
minutes, until golden brown. Season with salt and pepper. Serve
salmon with potatoes.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Italian Bread, Artichoke Hearts Vinaigrette, Poached Pears
Nutritional Information Per Serving (based on 6-ounce salmon stea ks):
360 calories; 14 g fat; 35 mg cholesterol; 1150 mg sodium; 29 g
carbohydrate; 2 g fiber; 29 g protein.

Piquant Salmon Rolls

4 oz cream cheese
1/4 cup walnuts, chopped
1 tablespoon chopped fresh chives
1 stalk celery, chopped
3 teaspoon lemon juice
3 pinch cayenne pepper
1/4 teaspoon ground coriander
8 thin slices smoked salmon
8 thin slices whole-wheat bread
1 butter
8 thin slices cucumber
1 fresh ground pepper
1 fresh dill sprigs (opt)
1 chives (opt)
In a bowl, soften cream cheese and stir in walnuts, chives and celery.
Add 2 teaspoons of lemon juice and spices and mix well. Spread cream
cheesemixture on each slice of salmon and sea son with pepper. Roll up to
form neat rolls.
Toast slices of bread and cut 8 (2.5") rounds, using a biscuit
cutter. Spread thinly with butter. Place a cucumber slice on each bread
round and place a salmon roll on top of each cucumber. Drizzle with
remaining lemon juice and garnish with dill sprigs and chives, if desired.
NOTE: Salmon rolls can be prepared several hours in
advance and refrigerated. Toast bases, however, and better
freshly made. Once assembled, serve within 30 minutes

Poached Trout In Cream

2 trout
1 juice of 1 lemon
1 dash chopped fresh
1 dash chopped fresh parsley
2 1/2 fl oz single cream
1 fresh breadcrumbs
1 butter
1 chives
Set oven to 375/F or Mark 5. Cut the fish from head to vent , gut wa sh
thoroughly and dry. Lay side by side in a buttered shallow dish.
Place a knob of butter a nd a few of the herbs in the centre of the
dish. Sprinkle the rest of the herbs over the flsh and add the lemon
juice, together with 1 tablespoon of wa ter. Cover the dish and cook
for 15 minutes. Heat the cream in a saucepan and pour over the fish.
Sprinkle with breadcrumbs and shavings of butter and brown under the
grill:

Polynesian Tuna

1 1/2 cup pineapple juice
3/4 cup water
1 1/2 tablespoon cornstarch
1 cup pineapple chunks; drained
2 can tuna; drained and fla ked
1 fluffy cooked rice
1 flaked coconut
1 toasted slivered almonds
In a heavy saucepan, combine pineapple juice, water, and cornstarch
(when you've mixed with a little of the water first). C ook over low
heat until thickened. Add pineapple chunks and tuna and reheat and
simmer for 5 to 10 minutes. Serve over fluffy rice and top each
serving with a sprinkling of coconut and slivered almonds

Portuguese Clam Stew With Garlic Croutons

2 cup new potatoes, quartered
1 ; cooked
1 tablespoon olive oil
1 lb chorizo sausage; about 4 links, each cut i
2/3 cup onion; chopped
1/4 cup cilantro; chopped
2 tablespoon ga rlic; minced
2 tablespoon shallots; minced
2 cup potatoes; medium dice
2 teaspoon salt
1/2 teaspoon crushed red peppers
1 teaspoon black pepper
4 cup shrimp stock
48 littleneck clams; scrubbed
1 cup italian plum tomatoes; peel seed and chop
1/2 cup green onions; chopped
2 teaspoon essence
3/4 cup roasted garlic aioli
12 slice crusty bread (about 2-3 in diamente; r)
2 tablespoon pa rsley; chopped
Preheat oven to 375 degrees F. In a saute pan, heat the olive oil.
When the pan is smoking hot, add the chorizo. Brown the sausa ge for
2-3 minutes. Add the onions, cilantro, garlic, shallots, pota toes,
salt, crushed red pepper, black pepper, and shrimp sauce. Bring to a
boil. Add clams, tomatoes, green onions and Essence. Cover the saute
pan and cook over high heat until all the clams are open, about 5
minutes. Remove from heat. For the croutons: Spread the 1 tablespoon
of aioli over each slice of bread. BAke for 2-3 minutes or until
golden brown. Place stew in a shallow bowl and serve with croutons.
Garnish with chopped parsley.

Potato & Salmon Bisque

1 can (7 1/2 ounces) salmon, drained and; boned
1 can( l3 3/4 ounces) chicken broth
3 green onions, chopped
2 tablespoon chopped red pepper
1 teaspoon grated lemon peel or 1 tablespoon l; emon juice da
1/2 cup idaho instant mashed potato granule; s
In microwave-safe 2-qua rt ca sserole combine salmon, broth, milk, green
onions, red pepper, lemon peel and pepper. Cover loosely with plastic
wrap; cook on High 5 to 6 minutes or until very hot. Stir in
potatoes. Re-cover; let stand 5 minutes. C ook on High 2 minutes if
necessary to reheat

Quickie Salmon-Potato Casserole

1 can red salmon(16oz)
1 can potato soup,condensed(10.5oz
1/2 cup milk,evaporated
1/4 teaspoon celery salt
1/8 teaspoon black pepper
1 1/2 shredded wheat biscuits
1 tablespoon butter
1. Drain salmon; remove dark skin and bones.
2. Break salmon into 1-inch pieces.
3. Heat potato soup with milk, celery, salt and pepper; add salmon.
4. Pour mixture into a well-greased casserole.
5. Cover with shredded wheat; dot with butter.
6. Place under broiler a few minutes to brown.

Rainbow Trout Teriyaki

4 trout filets (4-oz each)
1 tablespoon sesame seeds, toasted
----MARINADE----
3 tablespoon soy sauce
3 teaspoon lemon juice
2 1/2 teaspoon brown sugar
2 teaspoon oil
1 1/2 teaspoon ginger, fresh; finely chopped
1 teaspoon lemon peel; grated
1 garlic clove; finely chopped
Combine marinade ingredients and pour over trout. Cover and
refrigerate about 30 minutes. Remove trout from marinade. Broil 4
inches from heat source for about 3 to 5 minutes or until fish flakes
with a fork. Remove from oven and sprinkle with sesame seeds. Serve
immediately.
About 226 calories per 4-oz serving.
* Or use 1/3 cup bottled teriyaki sauce for marinade

Rainbow Trout With Herb Stuffing

6 dressed trout
1 cup sliced onions
1 teaspoon salt
1/4 cup parsley, chopped
1 cup fresh bread cubes
3 tablespoon pimento, chopped
2/3 cup butter or oleo
3 teaspoon lemon juice
1 small can mushrooms
1/2 teaspoon marjoram
Sprinkled salt over inside and outside of trout. Saute bread in 1/4
cup butter until brown. Stir often. Ad onions and mushrooms, Cook
until mushrooms are tender. Stir in parsley, lemon juice, marjoram
and dash of salt. Mix and stuff fish with mixture. Place in greased
baking dish and bake ate 350 degrees for 25 to
30 minutes

Rainbow Trout With Roasted Garlic Mayonnaise

4 rainbow trout fillets - (about 4 oz; . each)
----MARINADE----
1/4 cup fresh lime juice
1 tablespoon vegetable oil
1/4 teaspoon cumin
----MAYONNAISE----
1 bulb garlic
2 tablespoon regular or light mayonnaise
1/2 teaspoon fresh lemon juice
1/8 teaspoon cumin
Marinate trout. Meanwhile,break garlic bulb into cloves, leaving skins
intact. Place on cookie sheet in 350 F. degree oven for about 15
minutes, until tender. Remove skins and mash garlic with fork: blend
with mayonnaise ingredients. Refrigerate. Cook trout. Serve
immediately with mayonnaise.
Makes 2 to 4 servings

Rasputin's Codfish Soup

2 small whole codfish or
1 1/2 lb codfish fillets
1 cup milk
1 cup heavy whipping cream
1 salt
1 pepper
This is a toned-down version of the soup that Rasputin always said
gave him his health, vigor ... and virility. It was, according to his
daughter, his favorite dish. "Restaurants in Petrograd and Moscow
would prepare the concoction whenever they expected Rasputin to
dine." Paprika and minced ginger usually went into his recipe.
Clean codfish. Remove head and cut fish into fillets. Remove fish
bones. Cut fillets into 2" pieces and place in saucepan. Add milk and
whipping cream. Place over medium heat and bring to scalding
temperature. Do not boil.
Reduce heat and continue simmering until fish is done. Season to
taste with salt and pepper. Ladle into soup bowls and serve hot.
Makes about 1 quart, or 4 servings

Raw Fish Salad

1/2 lb fillet of red snapper (fresh!) or
1 tuna, sea bass, shark or swordfish
2 oz thin rice stick noodle
2 cup oil for deep-frying
1/2 head iceberg lettuce (inner leaves; only)
1/4 cup pickled red ginger
1/2 cup chinese parsley (cilantro) or water; cress
1 tablespoon white sesame seeds
1 fresh lemon
----MARINADE----
2 tablespoon peanut oil
3 tablespoon cool water
2 teaspoon thin soy sauce
2 teaspoon sugar
3 slice fresh ginger, half-dollar size
1/2 teaspoon ground cinnamon
1/4 teaspoon white pepper

For a starter course on a warm fall evening, this dish has few peers.
Marinating: Slice fish with the grain in pencil-thick, 2" strips. Mix
marinade ingredients; blend with fish in bowl. Cover and ma rinate in
refrigerator for 3 t o 8 hours.
Prepa rations: Heat oil in wok to medium high. Toss 2 strands of rice
stick noodle in oil to make sure it is hot enough; noodles should
puff up instantly without browning. Deep-fry rice stick noodle
briefly until it expands; drain on paper towels; bag and reserve.
Shred lettuce; bag and reserve in refrigerator. Thinly shred or mince
pickled red ginger; reserve. Chop parsley in 2" lengths. Toast sesame
seeds in dry wok at low-medium heat until they are light tan; reserve
in tea cup or condiment saucer.
Assembling: Slice lemon in wedges. Separately pile ingredients on
large platter, removing slices of ginger from fish (discard slices).
Sprinkle salad with sesame seeds and toss on platter, squeezing lemon
over salad as you toss

Red Pepper Swordfish

6 swordfish steaks (each about 1/2 l; b, and about 1 inch t
1 large sweet red pepper
2 lemons
3 tablespoon oregano, fresh
1 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper, fresh ground
1 white wine, dry
Remove seeds and ribs from pepper and cut into 1/4 inch cubes. Put in a
bowl and mix well with the juice of the two lemons, the olive oil, salt,
pepper and the oregano.
Heat broiler and pour wine to a depth of about 1/8 inch in a broiler pan.
Lay swordfish steaks in wine and broil for 3 minutes. Pour the seasoned
lemon, oil and oregano mixture over the fish and cook for 3 to 4 minutes
more (until fish is cooked through and lightly browned.) Immediately
transfer fish to a warmed serving dish.
You may need to reduce the sauce slightly by boiling vigorously and
stirring for 2 minutes more. Pour sauce over fish and serve.

NOTES:

* Swordfish stea ks cooked with sweet red peppers -- This recipe was
handedout to people buying swordfish at my local fishmonger; I tried it and
it was delicious. It is also very quick and simple to make.
* I served fresh aspa ragus with this, but any light vegetable would
be fine. Boiled new potatoes would be nice, t oo.

Risted Laks Med Kremsaus (Fried Trout In Sour

4 trout; fresh or frozen, about 1/
1 salt
1/2 cup flour
4 tablespoon butter
2 tablespoon vegetable oil
1 cup sour cream
1/2 teaspoon lemon juice
1 tablespoon pa rsley; fresh chopped
If you are using frozen trout, defrost them completely before
cooking. Wash fish under cold running water, pat dry inside and out
and sprinkle a little salt into the cavities. Spread the 1/2 cup
flour over wax paper, roll the fish around in the flour and shake off
any excess. In a heavy 10-12" skillet, heat 2 tb butter and 2 tb oil.
When foam subsides, lower heat to moderate and fry the trout, 2 at a
time, for about 5 minutes on ea ch side, turning them carefully with a
large spatula. When all the trout have been browned, keep them warm
on a heatproof platter in a 200øF. oven while you quickly make the
sauce. Pour off all the fat from the skillet a nd replace it with 2
tablespoons fresh butter. Stir over low heat, scraping up the brown
pan drippings with a wooden spoon. Add the sour cream and continue
stirring for about 3 minutes without letting the cream boil. Stir in
the lemon juice and pour the sauce over the hot fish. Garnish with
chopped parsley and serve at once.

Roasted Marinated Crab

1 live crab, 2 to 2 1/2 pounds
3 tablespoon olive oil
1 tablespoon shredded ginger
1 tablespoon chopped garlic
2 serrano or other small green chile; s, , chopped
1 freshly ground black pepper
2 to 4 tablespoons butter
1 salt to taste
To kill the crab, either plunge it into a large pot of boiling water
for a minute, or place it on its back on a cutting board and split
the body down the middle with one quick cut with a heavy knife or
Chinese cleaver. If you want to use the upper shell in the
presentation, the first technique works better.
Holding the crab body by the legs, pull off the shell. Discard the
feathery gills on both sides of the body and the spongy mass in the
middle of the back; rinse until nothing but shell and meat show. Pull
out the bits of greenish fat from the corners of the shell; reserve
if desired for the sauce. Rinse both the body and shell and drain
thoroughly.
Split the body of the crab (if it is not already split) into 2 halves
with legs and claws still attached. Carefully crack ea ch leg and claw
segment with a mallet.
Place in a large bowl with the oil, ginger, garlic, chiles and a
generous grinding of pepper. Marinate for 1 to 4 hours in the
refrigerator.
Remove crab from marinade 15 minutes before cooking. Grill the halves
and the shell over a hot fire until outer shells are bright red and
meat in the largest sections is opaque (pry one open to check), 3 to
4 minutes per side. Or , place crab halves and shell in a roasting
pan lightly oiled with a bit of the marinade and roast in a 450F oven
until done as described above, about 12 to 15 minutes. Meanwhile,
strain vegetables out of ma rinade and combine with the butter in a
saucepan. Simmer for 5 minutes and season to taste. Serve in small
bowls as a dipping sauce for the cra b.
Serves 2.

Roasted Trout With Bacon

1/3 cup worcestershire sauce
2 tablespoon minced onion
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon minced garlic
9 strips of bacon
3 dressed trout - 1 1/2# each
Combine all ingredients except fish and bacon; mix well.
Brush worcestershire sauce mixture inside and out of fish. Place fish
in a buttered baking dish. Score skin with a sharp knife in two or
three places and top with bacon strips. Bake in preheated oven set at
350 and bake for 10 minutes or until fish flakes when stabbed with a
fork. Baste often with pan juices during baking. Makes 6 large
servings

Rockpool Coffin Bay Scallops With Braised Cap

1 stephen ceideburg
2 capsicums
4 tomatoes
2 cloves garlic
12 basil leaves
12 tarragon fronds
24 sprigs pa rsley
1 olive oil
24 coffin bay scallops
1 lemon juice olive oil
1 pepper
Blanch, peel and dice 2 capsicums and 4 tomatoes. Finely dice 2
cloves of garlic. Wash and dry 12 basil leaves, 12 tarragon fronds
and 24 sprigs continental parsley. In a little olive oil, pan-fry the
capsicums and garlic for a minute or two.
Add the tomatoes, season, and cook for a another minute. Serve onto
plates. Put a little more olive oil in the pan and saute 24 Coffin
Bay scallops. Throw in the herbs to crisp and become translucent.
Scatter onto the plates. Deglaze the pan with lemon juice, virgin
olive oil and pepper. Pour over servings.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
6/15/93. Courtesy Mark Herron

Salmon Baked With Brazilian Rub

4 salmon fillets, 5 to 6 oz each
1/2 large orange, zest and juice only
1/2 large lemon; juice only
1 salt and pepper to taste
2 tablespoon brown sugar
1 tablespoon chili powder
1 large garlic clove; minced
2 tablespoon butter; melted
In a shallow dish large enough to hold the salmon, combine the juices
salt and pepper. Add the salmon, turning to coat with the marinade.
Let marinate at room temperature for 20 minutes, turning the fillets
once.
Preheat the oven to 425 degrees. Line a shallow baking pan with
aluminum foil and grease with a little of the melted butter. In a
small dish, combine the orange zest, brown sugar, chili powder and
minced garlic. Rub the marinated salmon with the brown sugar mixture.
Place in the pan and drizzle with the remaining melted butter.
Bake for 8 t o 12 minutes.
Per serving: 327 calories, 10 gm carbohydrates, 107 mg cholesterol,
363 mg sodium, 33 gm protein, 17 gm fat, 5 gm saturated fat

Salmon Cheese Ball

4 cup smoked salmon
8 oz package cream cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon pepper
1 pinch tarragon
1/4 cup chopped onion
1 tablespoon lemon juice
Salmon Cheese Ball xxxxxx xxxxxx xxxx
Finely flake smoked salmon. Blend together with remaining ingredients.
Shape into ball.
Roll in chopped nuts or parsley if desired. Serve with crackers.
This salmon ball freezes beautifully.

Salmon In Dill Sauce

2 lb salmon steaks
1 each salt and pepper
1 tablespoon butter
1 cup sour cream
1/2 teaspoon dill
Melt 1 tbsp. butter in skillet at 250 degrees. C ook
salmon 10 minutes per inch of thickness. Turn twice,
salt and pepper to taste. When salmon is done remove
to hot platter. Put sourcream and dill in skillet and
turn heat off. Sour cream should be warm after a few
minutes. Pour over salmon and serve with new
potatoes, green beans and fruit salad

Salmon Patties

1 lb salmon, canned (either pink or red)
1 pinch salt
1 small onion, diced
1/4 cup bread crumbs, plain or spiced
2 eggs
1 teaspoon lemon juice
Mix all of the ingredients together in a bowl. Form into patties about
1/2to 3/4 inch thick and 2 1/2 - 3 inches diameter. This should make about
8 patties. Fry in oil or butter until brown and crispy, or bake in a
well-greased pan at 400 degrees until brown (about 15 minutes).
NOTES:
* Snack or Main Course -- This is a very nice finger food, great for
lunchon a hike. Or they can be served hot as a main course.
* I usually make a double batch.
* These are great either hot or cold. If you take them out of the
freezerin the morning and put them in your ba ckpack, they'll be just right
by lunchtime.

Salmon Rolls

6 smoked salmon; thinly sliced
1 prepared bread dough
1 egg; beaten
1 green onion; finely chopped
1 fresh ground pepper
After thawing, roll out the prepared dough into a 9-inch circle. Cover the
top with strips of the salmon and add sea sonings. Cut the circle into
wedge-shaped pieces and roll each one tightly, beginning at the outside
edge. Brush the roll with the beaten egg and bake at 425 for about 15
minutes. Serve hot as appetizers or with lunch.
Serves 6-8.

Salmon Salad

15 1/2 oz can of salmon *
2 each celery stalks, **
1/2 each onion, small
1 tablespoon lemon juice
1/4 teaspoon dill weed
1/2 cup miracle whip ***
1 each egg, boiled, chopped
* I prefer Red Salmon, Pink is alright
pick out the dark skin, crush bones and mask the salmon. ** celery- cut
into 1-inch pieces *** I prefer Miracle Whip - but any mayonnaise will
workGrate celery and onions. Mix Salmon, onions and celery in medium bowl.
Add lemon juice, dill weed,egg mayo, salt and pepper to taste. Mix well all
ingredients. Chill mixture thoroughly. This is really good on
croissants. Yield approx. 2 1/2 cups
Salmon Steaks With Cucumber Dill Sauce
2 each salmon steaks
1 each bay leaf
1/4 cup dry white wine
2 tablespoon fresh dill
----1 ea Stalk celery, cut up----
1/4 cup plain lo-fat yogurt
1 each small seeded grated cucumber
1/8 teaspoon dry mustard
1 each salt & pepper
1/4 cup lite mayonaise
1 each small onion, peeled & grated
1/4 cup freshly chopped dill
Place steaks in microwave safe dish w/ thick end to outside. Add
remainingingredients on top of steaks. Cover and nuke on high for 4-6

Salmon Steaks With Cucumber Dill Sauce

2 each salmon steaks
1 each bay leaf
1/4 cup dry white wine
2 tablespoon fresh dill
----1 ea Stalk celery, cut up----
1/4 cup plain lo-fat yogurt
1 each small seeded grated cucumber
1/8 teaspoon dry mustard
1 each salt & pepper
1/4 cup lite mayonaise
1 each small onion, peeled & grated
1/4 cup freshly chopped dill
Place steaks in microwave safe dish w/ thick end to outside. Add
remainingingredients on top of steaks. Cover and nuke on high for 4-6
minutes. Serve with cucumber-dill sauce.# For cucumber-dill sauce:
combine all ingredients in a food processor. Process until blended.
Pour into serving bowl; refridgerate 1-2 hours before serving.

Salmon Tortilla Appetizers

15 oz salmon, canned -- flaked
8 oz cream cheese -- softened
4 tablespoon salsa -- mild or medium
2 tablespoon fresh parsley
1 teaspoon cilantro
1/4 teaspoon ground cumin -- optional
8 flour tortillas -- 8 inch
Drain salmon and remove any bones. In a small bowl combine salmon, cream
cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2
tablespoons mixture over each tortilla. Roll each tortilla up tightly and
wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each
tortilla into bite-size pieces.

Salmon-Spinach Loaf

1 lb salmon (1 large can)
3/4 lb spinach, fresh
2 eggs
2 tablespoon onion, grated
10 3/4 oz mushroom soup, condensed (1 can)
1 cup cornflakes (uncrushed)
1/4 cup flour, all-purpose
Preheat oven to 350 degrees F. Rinse spinach thoroughly. Cook spinach
with a small a mount of water for 5-10 minutes, or until tender. Discard
cooking water
Clean salmon as desired and drain excess liquid. Place salmon, spinach,
eggs, undiluted soup, cornfla kes, flour and onion in large mixing bowl.
Beat with electric mixer at medium speed for about three minutes or until
ingredients are chopped and mixture is blended. Stop to scrape bowl and
beaters as needed.
Grease a 9x5x2 1/2-inch loaf pan and pack the mixture in. Bake for 40 t o
50 minutes or until set and lightly browned. Cool slightly before serving.
Do not try to unmold; serve directly from baking pan. The finished loaf
will have the consistency of spoonbread.
NOTES:
* A baked salmon and spinach loaf -- This recipe is a pleasant compromise
between a salmon loaf and a spinach souffle. It can be made with stale
spinach and canned salmon. It does not have a strong flavor or texture of
spinach, as do some cooked spinach dishes.
* You can substitute concentrated dried cream-of-mushroom soup for canned
condensed soup, or use a thick flavored white sauce.
* There is no point in using good-quality salmon in this recipe; chum or
pink salmon are fine.

Sauted Salmon Steaks

4 each salmon steaks
1 tablespoon butter
1 teaspoon soy sauce
1/4 teaspoon garlic powder
4 each lemon slices
In a large non-stick skillet, melt margarine and add
soy sauce and garlic powder. Add salmon and cook 4-5
minutes. Turn and continue to cook 4-5 minutes or
until fish flakes easily. Garnish with lemon slices.

Sauteed Soft-Shelled Crab

3 each soft shelled crabs
5 tablespoon butter
1 tablespoon oil
2 tablespoon pecans
Prepa re the crabs by removing the eyes, dead-men
(spongy grey gills), and sand sack. Heat 3
tablespoons of the butter and the oil in a heavy
skillet until hot and sizzling. Add the crabs. Saute
a few minutes on each side. R emove to a warm plate.
Meanwhile, brown the pecans in 1-2 tablespoons
butter. Pour over the crabs and serve. From Nathalie
Dupree's New Southern Cooking

Scalloped Oysters

1 pint oysters, drained
1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon worcestershire sauce
1 tablespoon grated onion
1/2 cup cracker crumbs or bread crumbs
4 tablespoon butter
1/2 cup heavy cream
Preheat oven to 350øF. Place half of the oysters in a
well-greased two quart casserole. Top with half of
each of the remaining ingredients except cream.
Repeat layers. Pour cream over all and bake 30
minutes. Yield: 6 Prep Time: 20 minutes Baking Time:
30 minutes

Scallops & Mussels, Vinaigrette

36 bay scallops
1 cup lemon juice, or more if need
36 mussells, cleaned and de-bea
36 asparagus
1 boston lettuce
1 teaspoon pa rsley-chopped
1 dijon mustard vinaigrette:
1 egg yolk
4 tablespoon dijon mustard
1 egg-hard boiled, chopped
1/2 teaspoon pepper
1/2 teaspoon salt
1 sugar-pinch of
1 tablespoon onion-minced
1 garllic clove-minced
2 teaspoon shallots-minced
2 teaspoon oregano
1 teaspoon ba sil
2 teaspoon pa rsley-chopped
1 cup olive oil
3 tablespoon white wine
3 tablespoon white vinegar
Fat grams per serving: Approx. Cook Time: 01:30 Remove
small white muscle from scallops & mar-inate in lemon juice for one
hour. Steam mussels, discarding any that do not open. Set aside. Cook
aspa ragus in boiling, salted water for 6-8 min. or until al dente.
Drain & cool. Drain off lemon juice from scallops. Mix scallops &
mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of
lettuce & lay as- paragus on top. Arrange mussels & scallops across
the asparagus. Sprinkle with parsley and serve.
VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients
except oil,wine & vinegar. Add oil slowly in stream then add white
wine & white vinegar. When aspa ragus isn't in season,fresh,halved
Bartlett pears or halved avocado may be substi- tuted. This dish may
also be served as a main course in greater quantities

Scallops En Papillote

4 new red potatoes *
1 lb bay scallops, fresh
1 cup asparagus strips **
1/2 red & yellow bell pepper ***
2 scallions, thinly sliced
2 teaspoon minced fresh ginger
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon vegetable oil
2 teaspoon low sodium soy sauce
1/4 teaspoon fresh ground pepper
* Sliced 1/4 inch thick. ** Cut into Julienned strips. *** Large red and
yellow bell peppers, 1/2 of each, seeded and diced

Scallops With Garlic, Ginger And Chives

1 lb small, fresh bay scallops*
1/2 lemon; juice of
1/4 cup unsalted butter
1 teaspoon oil
1 large garlic clove - peeled & finely chop; ped
1 teaspoon finely chopped fresh ginger
1/4 cup fresh bread crumbs
1 tablespoon fresh, snipped chives
1/4 cup freshly grated parmesan
*If you use the larger sea scallops, halve or quarter them.
Rinse scallops under running cold water. Drain and toss with lemon juice.
In medium heavy skillet, heat butter and oil until sizzling. Add
scallops,garlic and ginger; cook briefly for 1 to 2 minutes, turning
scallops over once with tongs. Have ready and buttered 4 individual
coquille dishes or amedium gratin dish. Place scallops, along with
butter-ginger juices into dish; spread evenly. Sprinkle with bread
crumbs, chives and, lastly, the Parmesan.
Place dish 5" below broiler element and
broil just to melt cheese and lightly toast crumbs, 3 to 5 minutes.
Serve a t once.

Seafood Appetizer

6 oz sole fillet
12 large sea scallops
8 whole jumbo shrimp
1/2 cup white wine
2 tablespoon sea soned bread crumbs
2 tablespoon fresh parsley -- chopped
2 tablespoon butter
Cut sole into four slices and place a slice in each of four buttered
scallop shells. Arrange shrimp and scallops around sole, pour wine over
fish. Sprinkle top with bread crumbs and chopped parsley, and dot with
butter. Bake 400 degrees for 15 minutes or until fish is flaky.

Seafood Pita

1/2 lb scallops or shrimp
1/4 cup olive oil
1 medium onion
1 garlic cloves (more or less t o tast; e)
3/4 cup mushrooms
1 1/2 cup vegetable (such as eggplant or zucc; hini)
1 salt, pepper and spices (to taste)
1 1/2 cup couscous, cooked
1 pita bread
Cut up the vegetables into small (about 1/2 inch) cubes. Slice the
mushrooms.
If using shrimp, peel and de-vein the shrimp and cut into small cubes.
In a sma ll amount of olive oil, saute the onion and the optional garlic
until the onion is soft but not quite transparent.
Heat the remaining olive oil in a skillet and add the vegetable and
mushrooms. Saute until the vegetables are almost soft. Taste and add salt,
pepper and whatever spices strike your fancy (oregano, basil and red
pepperare good). Add the scallops or shrimp and cook until just done, about
a minute or two. Scallops will turn opaque and shrimp will turn pink.
Do NOT overcook.
There should be an excess of oil and fluid. If not, add more oil
and briefly heat. Transfer the mixture to a bowl. Add the couscous and
mix thoroughly. Chill several hours or overnight.
Stuff into the pita bread (maybe with some tomato) and serve.
NOTES:
* Pita-Seafood Salad Sandwiches -- This recipe is more of a
formula than arecipe. It is excellent for a cool dinner in the summer (any
time after February in Texas!) Yield: Serves 2-4.
* You could substitute almost any vegetable and crab or a
firm fish. To use this for a picnic, don't stuff the pita bread until you
are about to serve it. Err on the side of too much oil, since the
couscous absorbs the oil (and a recent study says that olive oil may be
good for you).
:

Sen Ellender Oyster Jambalaya

1 ellender's basic sauce
4 oz tomato sauce
3 pint oysters
3 cup rice, raw
1 handful mixd onion top
Add tomato sauce to Basic Sauce and cook thoroughly. Add oysters and
cook for about 10 minutes after boiling starts. Add rice, chopped
onion tops and parsley. Add water to make 2 cups liquid in pot for
each cup rice. Stir and mix thoroughly until mixture comes to boil.
Cover tightly and reduce heat to simmer. Cook for 25 minutes without
removing the lid. Test rice to be sure it is done at the end of the
cooking period.

Shanghai Fish Soup

4 dry shiitake mushrooms
1/2 to 3/4 lb. catfish fillets
1 tablespoon salad oil
1 tablespoon julienned peeled fresh ginger
2 tablespoon red-in-snow (optional)
4 cup low-salt chicken broth
8 oz firm tofu, drained and cut into 1/2; inch cubes
2 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 large green onion, cut diagonally into 1; inch pieces
1/2 teaspoon sesame oil
Soak mushrooms in warm water until caps are tender, 15 to 30 minutes.
Drain and squeeze gently to remove some of the wat er. Cut off and
discard stems; thinly slice caps. Set aside.
Rinse fish and pa t dry. Cut fillets into 1-by 1 1/2 inch pieces; set
aside.
Place a wok or 3 to 4 qua rt saucepan over high heat. When hot, add
oil and swirl to coat cooking surface. Add ginger and stir until
fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir
until fish turns opaque on outside, about 1 minute. Stir in broth,
tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring
occa sionally. Pour into a tureen and sprinkle with green onions and
sesame oil. Makes 4 to 6 servings.
Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g
Saturated Fat, 3 g Monounsaturat ed Fat, 4 g Polyunsaturated Fat, .2
Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.
Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted
for catfish.

Shark Amandine

1/2 cup slivered almonds
2 tablespoon butter
2 tablespoon chopped parsley
6 tablespoon melted butter
1 tablespoon grated lemon rind
2 tablespoon freshly squeezed lemon juice
4 shark fillets
4 tablespoon sherry
1 freshly ground pepper
1/2 lb bacon; fried and crumbled
4 green onions; chopped
1 lemon wedges
Lightly brown the almonds in the butter and set aside.
parsley, butter, lemon rind, and juice. Rub both sides of the
fillets with the sherry and place on a broiler pan. Sprinkle with
pepper. Spoon some of the butter mixture over each fillet. Broil for
5 to 10 minutes, depending on the thickness of the fillets. Turn
over, spoon on more butter sauce and continue broiling until done. Do
not overcook or the fish will be dry. Remove to a serving platter.
Sprinke with the almonds, bacon, and green onions. Garnish with lemon
wedges. COMMENTS: Swordfish or mahi-mahi may be substituted if shark
is unavailable.

Shark Hors D'oeuvres

1/4 cup lemon or lime juice
2 each cloves garlic,crushed
1 cup flour,all-purpose,seasoned
1 pepper to taste
1 cup bread crumbs
1 creole mustard/tartar sauce
1/4 cup dry white wine
2 lb shark meat,2 chunks
1 salt to taste
2 each eggs,beaten
1 vegetable oil
1. Mix lemon juice, wine and garlic; add shark and marinate in
refrigerator for 1 hour or longer.#
2. Dip each fish chunk in seasoned flour, sprinkle with salt and
pepper, then coat with beaten eggs and bread crumbs.#
3. Heat oil; deep-fry fish until golden brown.#
4. Drain on paper towels, then serve with Creole mustard or tartar
sauce.#

Shark Marsellaise

2 lb shark fillets
3 tablespoon oil
1 onion; minced
1 tablespoon chopped parsley
1 garlic clove; minced
1/2 cup dry white wine
3 tomato, firm; diced
1 salt & pepper
Pour oil in oven proof dish, place over medium flame. Add onion,
parsley, garlic, tomatoes, salt and pepper. Place fillets over top of
vegetables. Cover and bring to boil. Lower flame. Simmer for 15
minutes. Add wine and bring to boil. Transfer dish to 350 degree
preheated oven. Bake 10 minutes or until fish flakes easily with
fork. Remove fish. Strain sauce through sieve and heat to boiling.
Pour sauce over fillets

Shark Teriyaki Sorta

1 lb shark steak
1 tablespoon teriyaki sauce
1 teaspoon honey
1 tablespoon lemon juice
3 tablespoon margarine; melted
1 garlic clove; minced
1 tablespoon sesame seeds
Place fish in one of those hinged wore grills sprayed with Pam, etc.
Combine remaining ingredients and baste fish. Cook 4 to 6 inches from
moderately hot coals for 4 to 5 minutes. Baste with sauce and turn
Cook for another 4 to 5 minutes or until fish flakes easily.

Shark Teriyaki Sorta
1 lb shark steak
1 tablespoon teriyaki sauce
1 teaspoon honey
1 tablespoon lemon juice
3 tablespoon margarine; melted
1 garlic clove; minced
1 tablespoon sesame seeds
Place fish in one of those hinged wore grills sprayed with Pam, etc.
Combine remaining ingredients and baste fish. Cook 4 to 6 inches from
moderately hot coals for 4 to 5 minutes. Baste with sauce and turn
Cook for another 4 to 5 minutes or until fish flakes easily.

Shark's Fin With Bamboo Fungus

635.00 gm dried shark's fin *
12.00 bamboo fungi (all similar size, abo; ut 4 gms each)
12.00 small crab claws
1.00 cup stock
12.00 coriander sprigs (for garnish)
12.00 asparagus (all similar size, about; 1.5 g each)
150.00 gm bean sprouts
1 cooking oil
1 salt
0.25 teaspoon ginger juice
------------------------SHRIMP

Shellfish Crepes

----FILLING----
2 tablespoon butter
3 tablespoon shallots or scallions minced
1 green part included
1 1/2 cup diced or shredded, cooked or
1 canned shellfish meat shrimp
1 or crabmeat are good
1/4 cup dry white vermouth
1 salt and pepper
----SAUCE----
1/3 cup dry white vermouth
2 tablespoon cornstarch mixed w/2tb milk
1 1/2 cup heavy cream or half n half
1/4 teaspoon salt
1/2 cup swiss cheese, grated
1 dash of nutmeg - optional
----ASSEMBLY----
12 crepes 6 to 7in in diameter
1/4 cup swiss cheese grated
2 tablespoon butter
1 creamed shellfish filling
1 wine and cheese sauce
To ma ke the Filling: Hea t butter to bubbling, stir in the shallots or
scallions, then the shellfish. Toss and stir for one minute. Season
with salt and pepper; add vermouth and boil rapidly until liquid has
almost evaporated. Set aside.
To ma ke the Sa uce: Heat vermouth and boil rapidly until reduced to a
tablespoon. Remove from heat and stir in cornstarch mixture, cream and
seasonings. Put back on heat and simmer for about 2 minutes stirring
constatntly. Blend in the cheese and stir to blend about a minute
more.
To Assemble: Blend about half the sauce with the shellfish filling.
Place a big spoonful on the lower third of each crepe and roll up
(you can tuck and roll like you would for blintzes) Arrange crepe
close together in a lightly buttered baking dish. Spoon the rest of
the sauce over the crepes and sprinkle with cheese. Dot with butter;
may be refrigerated until ready to bake. Fifteen to twenty minutes
before serving bake in upper third of a preheated 425F oven until
bubbling hot and cheese has browned lightly.
NOTES: I have also added mushrooms to the filling but watch the water
content, you ma y have to pour off some of the liquid before adding
cheese sauce.
I also add a dash or two of nutmeg to the cream sauce and use
slightly more cheese tha n called for. You could also use Gruyere
cheese.
For individual servings bake them two to a serving in individual
gra tin dishes. This dish does not reheat well, unless of course it is
just for you then there's no problem:)

Shellfish Shell Marinara

3 tablespoon extra-virgin olive oil
2 large garlic sloces, peeled and bruised
2 can plum tomatoes, drained and coarsely; chopped (28 oz)
1/4 cup dry red wine
1/4 cup coarsely chopped parsley
1/4 cup fresh basil leaves, torn in half
1 teaspoon dried oregano
1 salt to taste
1 freshly ground black pepper to tast; e
1 pinch sugar
12 oz medium-sized shell pasta
20 littleneck clams
1/2 lb large shrimp, peeled and deveined
For company or a special family meal, there is nothing quite like
littleneck clams and shrimp quickly cooked up in a robust marinara
sauce. (No cheese is necessary with this sauce; flavoring the oil
with garlic is the secret to its great taste.) The clams will take
longer to open than the shrimp will take to cook, so add the shrimp
at the last moment. Be sure to discard any clams that don't open -
this could mean they are not safe to eat.
1. Place oil in a large, heavy pot over medium-low heat. Add the
garlic and cook for about 3-4 minutes, or until it colors slightly
but does not burn. Remove garlic from heat and carefully stir in the
tomatoes.
2. Return the pot to medium heat. Add the wine, parsley, basil,
oregano, salt, pepper and sugar. Cook sauce slowly, stirring
occa sionally, for 30 minutes.
3. Slightly before serving, cook pasta in boiling, salted water for
10-12 minutes or until AL DENTE (just tender).
4. While pasta is cooking, add the clams to the sauce; cover and cook
for 8 minutes or until the clams just begin to open, shaking the pot
once or twice. Add shrimp and cook 5 minutes longer.
5. Divide the cooked pasta among six shallow bowls. Spoon the hot
sauce over the top, distributing the clams and shrimp evenly, and
serve immediately.

Shellfish Skewers With Equatorial Glazing

2 tablespoon peanut oil
2 jalapeño chilies, minced
2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
3/4 cup dry white wine
1/3 cup soy sauce
1/3 cup (packed) dark brown sugar
2 teaspoon cornstarch
1 tablespoon fresh lime juice
1/4 cup shopped fresh cilantro
24 large uncooked shrimp, peeled, deveined
24 large sea scallops
6 metal skewers
Heat oil in small saucepan over very low heat until warm. Stir in
chilies, ginger and garlic. Cover and cook 6 minutes, stirring
occa sionally (do not brown). Mix wine, soy sauce, sugar and
cornstarch dissolves. Add to chili mixture; increase heat to
medium-high and whisk until mixture comes to boil and thickens
slightly. Remove sauce from heat. Transfer to bowl and cool to room
temperature. Stir in lime juice. (Can be made 4 hours ahead. Let
stand at room temperature.)
Prepa re barbecue (medium-high heat). Pour 1/2 cup sauce into small
bowl. Add cilantro to remaining sauce; reserve. Alternate 4 shrimp
and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce.
Grill just until cooked through, about 3 minutes per side. Transfer
to plates. Serve with reserved sauce.
Bon Appétit July 1995

Shrimp & Scallops In Wine Sauce

3 lb medium shrimp; cleaned
3 lb bay scallops
4 tablespoon butter
1/2 cup cornstarch
4 to 6 cups milk - depending upon des; ired consistency
1 1/2 cup white wine
6 cup white rice; cooked
Cook shrimp and scallops until done; set aside; slowly melt butter in
a saucepan adding cornstarch, then milk, stirring constantly; add
wine, shrimp and scallops serve over rice. Yield 12 servings.

Shrimp Crab Rolls

3/4 cup chopped raw shrimp
3/4 cup crabmeat, cooked
1 egg
2 slice dry bread
1 dash ca yenne pepper or to taste
1/4 cup celery, chopped
1/4 cup onion, chopped
1/4 cup bell pepper, chopped
1 teaspoon worcestershire sauce
1 salt & pepper to taste
Mix all ingredients together. Pick up small handful and squeeze
into 2 1/2" roll. Mix about 1 cup corn meal with 1/2 cup pancake
mix. Coat shrimp patty in corn meal and fry in deep fat

Shrimp In Clam Sauce

2 tablespoon olive oil
1 lb large or jumbo shrimp --
1 peele & deveined
1 can white calam sauce
1/4 teaspoon oregano
1 tablespoon lemon juice
3 tablespoon italian style bread crumbs
1 hot cooked rice or linguine
In a large skillet, heat olive oil until hot. Add shrimp. Saute just
until shrimp turns opaque. Do not overcook. Add clam sauce, oregano
and lemon juice. Sprinkle with bread crumbs. Cook, basting shrimp
with sauce until slightly thickened, 1 minute. Serve over hot rice or
linquine

Shrimp Or Crabmeat Canapes

1/2 cup cooked shrimp or crabmeat
1 pkg cream cheese,softened(3 oz)
1/2 teaspoon worcestershire sauce
1 1/2 tablespoon chili sauce
1 hot pepper sauce to ta ste
1. Mince or grind shrimp or crabmeat; combine with remaining
ingredients (thin, if necessary, with a little cream).
2. Spread on crackers or rounds of tossed bread

Shrimp Or Scallops Provencal

1 lb large shrimp or sca llops
1/2 lactantia provencal garlic b
1 red pepper, sweet, deribbed
2 green onions, green only jul
1 teaspoon lemon juice
Peel and devein shrimp. Rinse and pat dry with paper towl. Melt
garlic in large fry pan. Add shrimp and red pepper strips: and
stir-fry over medium heat about 5 minutes or until shrimp is cooked.
Stir in green onion and lemon juice. Serve with steamed rice.
Scallops can be substitued for shrimp

Shrimp-And-Crab Gumbo

2 lb shrimp
8 oz turkey sausage -- casing
1 removed
2 medium onions -- minced
2 medium green bell peppers -- diced
1 lb okra -- cut into quarters
2 whole jalapeno peppers --
1 minced
1/4 teaspoon gumbo file
1 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoon fresh thyme -- finely
1 chopped
3/4 cup dark roux
6 cup shrimp stock
3/4 cup canned peeled tomatoes --
1 chopped
6 whole blue crabs
1 lb jumbo lump crabmeat
3 tablespoon parsley -- flat leaf
Shell and devein shrimp, leaving tail sections intact; reserve shells
for stock. Break sausage into 1/2-inch pieces; in a skillet, cook
over medium heat until all the heat has been rendered, about 8
minutes. Mix in onions, green peppers, okra, jalapeno and file. Cook
until onions have softened, about 10 minutes. Add salt, pepper and
thyme. Reduce heat to low, cook 5 minutes more. Set aside. In a
stockpot, melt the Dark Roux over medium heat; heat shrimp stock in a
medium saucepan over high heat. Gradually pour hot stock over roux,
whisking to combine well. Cook over medium-high heat until mixture
thickens, 6 to 8 minutes. Reduce heat to low and add reserved
sausage-and-vegetable mixture and tomatoes. Stir gumbo well and let
cool for 1 hour. If using whole crabs, cut them in half lengthwise
and add to gumbo. C ook 2 to 3 minutes. Add shrimp and cook 3 t o 4
minutes or until opaque. Add crabmeat and parsley and cook 2 to4
minutes. Season to taste. Serve hot over Dirty Rice

Silverfish Fritters

2 eggs
2 tablespoon milk
2 tablespoon flour
1 salt and pepper to taste
2 tablespoon pa rsley, finely chopped
500 gm silverfish
Beat 2 eggs well, then add 2 tablespoons milk, 2 tablespoons flour,
salt and pepper to taste and 2 tablespoons finely chopped pa rsley. Mix
thoroughly. Add 500 g silver fish and stir to coat well.
Heat oil for shallow frying in a frying pan and ladle spoon- fuls of
the silverfish mixture into the hot oil. When golden brown
underneath, turn and cook the other side of the fritters. Drain on
crumpled kitchen paper a nd serve with lemon

Smoked Salmon Rolls With Fresh Salmon Caviar

1 lb cold smoked salmon
3 1/2 sheets of leaf gelatin
1/3 cup fish stock
2 tablespoon unsalted butter
1/4 teaspoon worcestershire sauce
1 1/4 cup whipping cream
1 salt to taste
1 freshly ground black pepper
1 salmon roe
1 fresh dill
Chill all equipment including bowl and blade of the food processor.
Slice half the salmon into 3" x 6" rectangles. Place each on a piece
of plastic wrap; refrigerate. Chop remaining salmon coarsely; set
aside.
Soften leaf gelatin in a bowl of cold water until pliable, about 5
minutes. Warm fish stock in a small saucepan. Drain and squeeze
excess moisture from leaf gelatin; add to the fish stock, stirring to
dissolve completely. Refrigerate until cool, but not set.
Puree salmon chunks and butter in food processor until smooth. Add
fish stock, Tabasco and Worcestershire sauces. Process until blended.
Transfer to a large stainless steel bowl. In a separate chilled bowl,
whip cream until it forms soft peaks. Fold into salmon mixture in
halves. Season to taste with salt and pepper.
Spoon about 1" layer of salmon mousse into the centre of each salmon
rectangle. Roll the slice of salmon around the mousse with the help
of the plastic wrap, until each edge meets. Twist ends of wrap
tightly; chill rolls at least 1 1/2 hours before serving.
To serve, unwrap rolls and place on a chilled plate. Garnish with a
small spoonful of salmon roe and a sprig of dill.

Speedy Crabmeat Imperial

2 tablespoon butter
1/4 cup chopped onion
1/4 cup chopped green pepper
1 each 2oz. jar pimento
3 tablespoon all-pur flour
2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
1 each dash of tabasco
1 cup milk
3 tablespoon chablis
1 lb fresh lump crabmeat
Combine first three ingredients in a 1 1/2 qt.
casserole. Microwave on high, uncovered, 2 minutes.
Stir in pimiento and next 5 ingredients, stirring
until smooth. Gradually add milk and Chablis,
stirring well. Microwave at High, uncovered, 3-4
minutes or until bubbly, stirring after 2 minutes.
Stir in crabmeat. Spoon mixture evenly into 6 baking
shells. Arrange shells on a 12-inch glass pizza plate.
Cover with waxed paper, and microwa ve on high 3-4
minutes or until thoroughly heated. Garnish, if
desired with pimiento strips

Steamed Fish With Ginger And Onions

1 1/2 lb whole red snapper, cleaned
2 tablespoon slivered fresh ginger
6 each green onions, sliced
1/4 cup sherry, mirin or water
----SAUCE----
2 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
Rinse fish and pierce in several placed with a skewer
or sharp knife. Place in a shallow microwaveable dish
(if using 2 fish, arrange about 1 inch apart with
thicker sides towards outer edges of dish). Put half
the ginger and green onions inside fish. Pour sherry
over and cover with vented plastic wrap. C ombine
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 necessa ry during
cooking.

Steamed Salmon With Black Bean Sauce

2 each salmon, fillets, skin - removed (ab; out 4 oz - eac
1 each pepper, red bell
1 each pepper, green bell
2 tablespoon bamboo shoots, shredded
2 teaspoon black beans, fermented
12 each ginger, slivered, - match-stick-thi; n
4 teaspoon scallion, white only, - shredded
2 tablespoon soy sauce
1 tablespoon chicken stock **
1 pinch pepper, white, ground
1 dash oil, vegetable
1 dash oil, sesame
** See recipe for Chicken Stock.
If fillets are thicker than 1/2 to 5/8 inch, carefully cut in
half horizontally (as you would a n English muffin). Trim each into a
neat 4-inch square.
Cut off tops and bottoms of peppers to leave a band a bout 2
inches wide; remove seeds and ribs. Cut two 4-inch long rectangular
pieces from each. Cut into 1/8-inch julienne, leaving pieces grouped
in a neat rectangle. Place salmon on an oiled steamer tray or plate.
Use a clea ver or knife blade to transfer pepper rectangles to fish,
completely covering each fillet.
Scatter bamboo shoots over the fish, then sprinkle with black
beans, ginger and scallions. In small bowl, stir together soy sauce,
chicken stock, white pepper, vegetable oil and sesame oil. Pour
mixture over.
Steam in covered steamer (making sure that water boils steadily
but does not boil away) until just cooked through and opaque, 5 to 8
minutes (timing varies according to thickness of fish). Carefully
transfer to serving plate, spoon sauce around and serve immediately

Swiss Salmon Omelet

1/2 cup smoked salmon; flaked
3 eggs
2 tablespoon milk
1/8 teaspoon pepper
1 tablespoon butter or margarine
1/4 cup swiss cheese; shredded
In small bowl, blend eggs, milk and pepper. In 10-inch skillet, melt
margarine over medium hea t. Pour eggs into skillet. Cook until eggs are
set, about 5 minutes. Sprinkle fish and cheese over one half of the
omelet. With spatula, carefully fold other half over filling. Cook until
cheese melts, 1-2 minutes.
Serves 2.
(From a recipe in Cleaning & Cooking Fish by Sylvia Bashline)

Teno Salmon

3/4 lb salmon, per person
1 water, butter, salt
Cross cut 1-inch slices from the salmon. I prefer slices about the size
ofmy palm but also smaller ones will do. Use toothpicks to bind them into
round cutlets.
Pour about 1/4 inch water into a frying pan and bring it to a boil. Add
cutlets and simmer until the water has evaporated. Turn cutlets once
during cooking.
Add butter, fry lightly on both sides. Add salt to taste and remove
toothpicks.
Serve with boiled or mashed potatoes and sliced lemon. (Lemon is not
traditional, but...)
NOTES:
* Traditional salmon dish from Lappland -- This is the traditional way
to prepare salmon on the river Teno (the northern border river between
Norway and Finland).
: Difficulty: very easy.
: Time: 5 minutes to prepare, 20 minutes to cook.
: Precision: don't let wa ter cover the cutlets.
: Simo Salanne
: Dava Information Systems, Helsinki, Finland
: seismo!mcvax!penet!davasun!sos

Tomato-Seafood Stew

1/2 lb shrimp, shelled
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon oil, cooking
16 oz tomatoes, cut up, can
8 oz tomat oe sauce, sodium reduce
1 potato, peeled, chopped
1 celery, stalk, chopped
1 green pepper, medium, choppe
1 carrot, medium, shredded
1 teaspoon thyme, dried, crushed
1/4 teaspoon pepper
4 hot sauce, bottled, (dashes)
20 oz whole baby clams,drained,can
2 tablespoon pa rsley, snipped
* fresh or frozen shrimp

Trout Baked In Wine (Irish)

1 rainbow trout (about 2.5 lb)
2 cup white wine
1 pinch each of herbs*
*Whichever ones you like -- parsley, thyme, herbes de provence....&
Garlic. #
.
Scale and gut the trout if not cleaned already. You can filet it, or not:
it hardly matters. Cut the trout in half the long way and lay in a
baking dish. Barely cover with white wine. Add herbs, if you like them,
or garlic. Bake at 350 F for half an hour

Trout Marguery

3 lb tenderloin of trout
3 tablespoon olive oil
1 salt to taste
1 pepper to taste
1 watercress of parsley
----MARGUERY SAUCE----
2 eggs yolks
1 cup butter,melted
1/2 juice of lemon
1 teaspoon flour
1 tablespoon water
1 paprika
20 shrimp,cooked,chopped
1/2 lb crabmeat,cooked
1/2 cup mushrooms,sliced
1/4 cup oyster liquor
1. Place fish in buttered baking dish; rub with olive oil and season
with salt and pepper.
2. Bake in preheated 375'F. oven 30 minutes.
3. While trout bakes, prepare sauce.
4. Place baked fish on heated platted; pour sauce over fish and
garnish with watercress.
*** MARGUERY SAUCE ***
1. Over hot (not boiling) water in double boiler, beat egg yolks with
whisk until fluffy.
2. Very slowly pour melted butter into yolks, whisking until thick.
3. Add lemon juice, flour, water, paprika, shrimp, crabmeat,
mushrooms and oyster liquor; heat. Season to taste.

Trout With Horseradish Sauce

2 4-6 oz. trout fillets
1 dry vermouth; or white wine
1 tablespoon dill; minced
1/2 cup sour cream
2 small cucumbers; sliced
1 white horseradish; drained
Bring enough vermouth or wine to rolling boil. Add trout to the raised
rack and continue at a rolling boil allowing trout to steam for 9 to 10
minutes. Remove from rack and cool.
Combine sour crea m, horseradish and dill weed for dressing. Trout may be
served cool or cold with sour cream dressing. Garnish with cucumbers
slices, if desired.
Serves 2.

Trout With Roasted Pecans A La Commander's Palace

2 eggs,lightly beaten
1 cup milk
2 teaspoon creole seafood seasoning
1 cup flour,all-purpose
6 trout fillets(6oz ea)
1/2 cup butter,clarified
1/4 cup vegetable oil
1/4 cup margarine
1 lemon wedges
----PECAN BUTTER----
1 cup pecans,shelled
1/4 cup butter,unsalted
1/2 juice of lemon
1 teaspoon worcestershire sauce
----CREOLE MEUNIERE SAUCE----
2 tablespoon vegetable oil
2 tablespoon flour,all-purpose
1 1/2 cup fish stock
1 salt to taste
1 black pepper to taste
1/2 cup butter,unsalted
2 tablespoon worcestershire sauce
1 juice of lemon
1/4 cup parsley,chopped
1. Prepare Pacan Butter and Creole Meuniere Sauce; set aside.
2. Combine eggs and milk, beating until well blended.
3. Combine seafood seasoning and flour on waxed paper or in pie plate;
dredge fillets in seasoned flour, coating well on both sides.
4. Dip fillets in egg-milk mixture, then again in seasoned flour.
5. Melt clarified butter in large skillet over medium-high heat.
6. Place fillets carefully in skillet; saute quickly, turning only
once, until crisp and golden brown on both sides, about 3 minutes per
side.
7. Arrange fillets on wa rm serving platter or plates.
8. Top ea ch fillet with heaping teaspoon Peca n Butter, coating entire
fillet; sprinkle with heaping tablespoon reserved chopped roasted
pecans.
*** PECAN BUTTER ***
1. Spread pecans on cookie sheet and roast in preheated 350'F. oven 10
minutes.
2. Coarsely chop half the roasted pecans and reserve for garnish.
3. Put remaining pecans in blender or food processor container.
4. Add butter, lemon juice and Worcestershire sauce; blend until very
smooth.
*** CREOLE MEUNIERE SAUCE ***
1. Heat oil in heavy skillet; remove from heat and add flour.
2. Return to heat and cook, stirring, until roux is medium brown in
color.
3. Slowly whisk in stock; bring to a boil, stirring constantly, and
simmer 45 minutes.
4. Add salt and pepper.
5. Reansfer sauce (there should be about 1 cup) to 2-quart saucepan;
bring to a quick boil.
6. Whisk in softened butter and Worcestershire sauce; continue to
whisk until butter is absorbed.
7. Add lemon juice and parsley; whisk again briefly and remove from
heat.
8. This sauce should be used within 45 minutes from time ir is
completed.
NOTE: Recipe is time-consuming but results are well worth the effort.

Tuna And Avocado Salad

2 each large hard-boiled eggs
2 teaspoon louisiana hot sauce
1 cup avocado, mashed
1/2 cup onion, chopped
1 each 6 1/2 oz can tuna (in water)
2 tablespoon mayonnaise (maybe 3 tbs)
2 tablespoon dill relish
1 fresh lemon juice
1 salt to taste
Peel eggs and mash real well with a regular dinner fork (more
or less mince them). Peel avocado and squeeze 1/2 lemon on
it to keep from discoloring. Then mash real well with fork.
Mix these two ingredients real well. Drain water from tuna
and mix with onions, eggs, a vocado, dill pickles or relish,
salt, Louisiana hot sauce, and mayonnaise. Serve over
lettuce.

Tuna Shrimp Delight

10 3/4 oz can cream of mushroom soup
8 oz frozen shrimp
8 oz can pitted black olives, drained an; d sliced in hal
9 1/4 oz can chunk tuna, drained
1/4 cup cooking sherry
2 slice white bread, conventionally toasted
10 1/2 oz frozen asparagus spears, defrosted
1. Place first 4 ingredients in a shallow, 1 1/2-quart, heat- resistant,
non-metallic casserole. Pour sherry over ingredients and mix gently.
2. Arrange asparagus spears over mixture and heat in Microwave Oven 8
minutes
or until mixture bubbles.
3. Cut conventionally toasted bread into 9 squares per slice. Arrange
toastsquares on top of casserole filling during last 30 seconds of cooking
time.

Tuna-Casserole Supreme

1/2 cup onion; chopped
1/2 cup green pepper; finely chopped
1 cup celery; chopped
8 tablespoon butter
1 can cheddar cheese soup
1/2 cup milk
8 oz mushrooms; sliced and drained
1 teaspoon salt
1 cup green olives; stuffed
6 1/2 oz tuna; drained and flaked
1 cup corn flakes; crushed
1/2 cup almonds; slivered
Preheat oven to 400 degrees F. In a large saucepan,
saute onion, pepper and celery in 4 T butter. Stir in
soup and milk, and cook over low heat 10 to 12
minutes. Add mushrooms, salt, pimiento stuffed
olives, and tuna. Pour into a 2-quart ca sserole. Melt
4 T butter; stir in corn flakes and almonds. Spread
on top of casserole. Bake, uncovered, 25 minutes

Ukrainian Meat & Fish Stew

1/2 lb ground beef
1/2 lb ground lamb
1/2 lb herring, fresh, cubed,
1 skinned & boned
1/2 cup plain yogurt
4 tablespoon butter
4 each eggs, seperated
1 each garlic clove minced
1 each onion lg. chopped
4 each potatos peeled & boiled
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon goat cheese crumbled
3 tablespoon bread crumbs
4 tablespoon carrots shredded
Put 1 qt of milk into a bowl and soak the herring in it 8-12 hours.
Pat dry being sure to remove any and all bones. Fry the onions &
garlic in 2 T of butter until golden. Pan fry the ground meats and
place into a food processor. Add the onion, garlic herring, &
potatos. Chop until a smooth mixture is achieved. Stir in the yogurt
and the egg yolks. Add the spices. Preheat the oven to 400 degrees F.
& butter a large ba king dish. Add the shredded carrots at this point.
Beat the egg whites until the are fairly stiff but not dry and then
add to the mixture. Turn the mixture into the buttered baking dish.
Sprinkle with the bread crumbs and goat cheese, dot with
remaining butter, & then bake for 45 minutes. Serve hot. Origin:
Larissa Shelkevskaya, Kiev, Ukraine, circa 1995

Vongole Ripiene (Baked Stuffed Littleneck Clams)

16 clams; littleneck
1 or mussels
1/2 cup bread crumbs
1/2 teaspoon dried oregano
1 tablespoon italian parsley; minced
2 tablespoon pa rmesan cheese; freshly gra
1 or pecorino
3 tablespoon olive oil; good quality
4 tablespoon dry white wine; or vermouth
1 salt and pepper; freshly gro
1 or hot pepper flakes; to tas
Recipe by: Christmas Memories with Recipes (Edward Giobbi) Inspect the
clams and discard any clam that is not completely closed or doe not close
when dropped into cold water. Open the clams, loosen each one fr its
shell, and reserve its liquid. Discard the top shells. Place clams on
thehalf shell on a baking sheet. Combine the breadcrumbs, oregano, parsley
cheese, olive oil, 2 ta blespoons of the wine, and salt and pepper to
taste,and sprinkle a generous amount of the stuffing over the top of each
clam. Sremaining 2 tablespoons of wine into the bottom of the baking sheet.
Preheathe broiler for about 5 minutes. Then broil the clams under high
heat untithe breadcrumbs begin to brown. Pour the liquid in the baking
sheet over tclams and serve immediately.

"Grilled" Glazed Tuna Steaks

1/3 cup dry sherry
1 tablespoon minced gingerroot
1 tablespoon low sodium soy sauce
1 teaspoon honey
1 centiliter garlic minced
1 lb tuna steaks cut into 4
1 pieces
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass
Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool
Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade
Overtuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving
Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange
Tuna On Hot Browning Skillet With Thickest Portions To Theoutside.
Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With
Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min.
Serve Immediately With Warm Ma rinade. (May Also Grill Outdoors.)

Cape Cod Clam & Corn Fritters

2 eggs, well beaten
1/4 cup clam liquid
1/4 cup milk
1 tablespoon oil
1 1/2 cup flour
1 teaspoon ba king powder salt to taste
1 cup well-drained kernel corn
1/2 cup well-drained minced clams
Beat eggs; add milk, clam liquid, oil and beat until well blended.
Stir in flour, baking powder and salt to taste. Beat until well
blended. Add corn and clams. Drop by well-rounded tablespoons into
hot oil. Cook until browned on both sides. Drain on paper towels.

Al's Seafood Bisque

2 cup dry white wine
1 bay leaf
1 onion, roughly chopped
1 centiliter garlic
2 ribs celery
1 lobster (1- 1 1/2 lb)
12 medium shrimp in the shell
24 mussels, well scrubbed
12 sea scallops
4 cup heavy whipping cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, chopped
1/2 cup grated ca rrot
1 salt & pepper to taste
1/2 teaspoon fresh lemon juice
1. Combine the white wine, bay lea f, onion, garlic, and celery in a large
stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot
and steam for 10 minutes. Remove the lobster.
2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the
shrimp with tongs.
3. Add the mussels, cover the pot and steam until they open, about 5
minutes. Remove the mussels with tongs, extract the meat, and discard the
shells. Discard any that do not open.
4. Add 2 cups water to the liquid in the pot, bring to a boil, and then
addthe scallops. Cover the pot and steam for 3 minutes. Remove the scallops
with tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the
shrimp, reserving the shells. Chop the meats into bite-sized portions;
cover and set aside.
6. Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, and then reduce the heat and simmer for 30 minutes.
Strainthe broth and return to the pan.
7. Bring the broth to a simmer over low heat . Add the cream, milk,
thyme, parsley and rosemary and simmer until the mixture thickens
slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and
simmer for 2 minutes. Stir in the spinach and carrots and simmer another
2 minutes just to wilt the spinach. Season with salt and pepper, and stir
in the lemon juice. Serve hot.

Baby Shark Fry

1 each baby shark, 2 to 2-1/2 lbs
1/4 cup tomato, chopped fine
1/4 cup onion, minced
1 teaspoon corn oil
3 tablespoon corn oil
2 tablespoon flour
1 each egg, beaten
Fillet the shark, remove the rather leathery skin, and divide the
fish into 4 pieces, or buy shark steaks, ready to cook. Fry the
tomato and onion in 1 tsp oil for 3 minutes to prepare a simple
sauce. In another skillet, heat 3 Tbs oil over moderate heat. Dip the
shark pieces into the flour and then coat them with beaten egg. Brown
in the oil for 3 minutes on each side. Drain breifly on a paper
towel. Serve warm, pouring the sauce over the pieces

Baked Clams Casino

2 cup fine soft breadcrumbs
2 teaspoon paprika
2 tablespoon olive oil
1 clove garlic, very finely
1 chopped
3 dozen littleneck clams, on
1 the half shell
9 slice ra w bacon
1 lemon, cut into wedges
Heat oven to 350 degrees. Toss together bread crumbs, paprika, olive
oil and garlic. Place clams in a flat baking dish. Mount some of the
bread crumb mixture on each clam. Cut bacon slices into quarters and
place a piece on each clam. Bake 25 minutes, or until bacon is
crisp. If desired, the clams may be served on a bed of heated rock
salt. Serve with lemon wedges

Baked Stuffed Fish

1 white fish; enough for 4-6 servings
2 cup soft bread cubes; about 1/2 cubes
1 small onion; chopped fine
1 green pepper; blanched and chopped
8 oz imitation crabmeat
1/4 cup lemon juice
1/2 cup hellmans mayo
1 salt & pepper to taste
Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.
It's good with flounder, but any white fish will do. I've used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing

Baked Stuffed Fish 2

2 tablespoon butter or margarine
1 medium onion, finely chopped
3/4 cup finely chopped green pepper
3 oz can sliced mushrooms,
1 broiled-in-butter, undrained
1 cup herb seasoned dressing
6 oz pk frozen king crabmeat, defrosted
3/4 cup chicken broth or clam juice
4 (8-ounce) whole trout
1. Lightly grease a shallow, heat-resistant, non-metallic baking dish
and set aside. 2. In a medium-sized heat-resistant, non-metallic bowl
heat butter in Microwa ve Oven 30 seconds or until melted. Add chopped
onion and green pepper. Heat, uncovered, in Microwave Ov en 3 minutes
or until onion and pepper are tender. 3. Add mushrooms, seasoned
dressing and crabmeat. Toss to gently combine. 4. Add chicken broth
or clam juice and stir to combine. Stuff each fish with some of the
mixture. 5. Secure openings with string,toothpicks or small metal
skewers. 6. place stuffed fish in prepared baking dish. Heat, covered
with clear plastic wrap, 10 minutes or until fish flakes easily with
a fork. Let fish stand, covered, at room temperature 2 minutes to
finish cooking.

Baked Tuna & Noodles

8 oz pkg dry medium-width noodles
1/4 cup butter (4 tbsp)
1/4 cup flour
2 cup milk
2 pkg (3-oz ea) cream cheese
7 oz can of tuna in oil (save oil
1 can peas, drained (optional)
1 can mushroom pieces, drained
1 (optional)
1 salt and pepper to taste
1 plain dry bread crumbs
Cook noodles in salted water; drain. Melt butter in saucepan and
blend in flour. Add milk slowly, cooking and stirring constantly.
When sauce is thick and smooth, blend in cream cheese and oil from
the tuna. Then add cooked noodles, and lastly and tuna (and peas and
mushrooms). Sea son to taste; top with dried bread crumbs. Bake at 375
for 30 minutes

Barbecued Fish Margarita

1 1/2 lb fish fillets (your choice)
1/3 cup tequila, white or gold
1/2 cup tripple sec
3/4 cup lime juice
1 teaspoon salt
2 1/2 each garlic cloves, crushed
1 tablespoon vegetable oil
3 each tomatoes, medium, diced
1 each onion, finely chopped
1 tablespoon jalapenos, minced
2 tablespoon cilantro, fresh, chopped
1 pinch sugar
1 each pepper
Place fish in a non-aluminum dish large enough to hold it in a single
layer. Combine tequila, triple sec, lime juice, salt, garlic, and 2t
oil and pour over the fish, rubbing all over. Cover and marinate for
1/2 hour at room t emperature or up to 3 hours in the refrigerator,
turning occasionally. Just before serving, combine tomatoes, onions,
chilies, cilantro, suga r and salt to taste. Heat the grill to VERY
hot. Remove fish from marinade, pat dry (reserving marinade) and
brush lightly with 1 t oil and grind pepper over the surface. Cook on
a greased grill for about 4 minutes per side, or until flesh is
opaque. Meanwhile, boil marinade in a saucepan for 2 minutes, remove
and discard garlic cloves, and spoon a little over the fish. Spoon
the tomato salsa along side and serve.

Blue Trout Luchow

1/4 cup white vinegar
2 tablespoon wine vinegar
1 juice of 1/2 lemon
1 pint water
1/2 teaspoon salt
1/2 bay leaf
1 clove
2 peppercorns
1/4 onion, chopped
1/4 carrot, chopped
1/4 celery heart, chopped
1 lb fish bones and heads
2 fresh brook trout
Combine all the ingredients except the trout and bring to a boil.
Lower the heat and simmer 20 minutes. Strain the mixture through a
cheesecloth.
While the liquid is boiling, clean the fish. Do not wa sh, and
handle as little as possible.
Bring the strained liquid to a boil, reduce the heat, add the trout
and simmer, uncovered, until the trout turns blue and the fish flakes
easily when tested with a fork, seven or eight minutes. Remove from
the liquid and serve with boiled potatoes

Braised Fish -England, 15th Century

2 trout
1/2 cup white wine
1 tablespoon verjuice
1/4 teaspoon ginger
1/4 teaspoon galingale (opt'l)
Grill the fish until brown, then simmer in a chafing dish
with the verjuice and the other ingredients until the fish flakes
easily and is cooked. Put the fish on a warm serving dish, reduce the
cooking liquid by half on a sharp flame and pour over the

Brook Trout Meuniere

6 brook trout
1 milk
1/3 cup flour
1/2 teaspoon salt
1 pepper
1 peanut oil
2/3 cup butter
1 lemon slices
1 chopped pa rsley
Clean the trout, remove the fins, but leave the head and tails on.
Dip in milk and drain well.
Mix flour, salt, and pepper. Roll fish in mixture.
Heat enough peanut oil in a skillet to cover the bottom to a depth of
about 1/4 inch. When hot, add trout and brown well on both sides.

When cooked, remove to a hot serving platter.
Pour off the fat from the skillet and wipe well with paper towels.
Add the butter and cook until it is hazelnut brown. Pour the butter
over the trout. Garnish with lemon and parsley

Catfish Florentine With New Orleans Style

1 step 1
1 lb catfish fillets
1 cup buttermilk
1 tablespoon tabasco sauce
1 step 2
1/2 cup cornmeal, white -- or
1 yellow
1/2 cup flour
1 teaspoon cajun seasoning --
1 commercially blended
1/4 cup vegetable oil
1 step 3
1 medium onion -- finely diced
1/4 cup olive oil
1 cup chopped spinach
2 tablespoon fresh lemon juice
1 dash worcestershire sauce
1 dash freshly ground black pepper
1 teaspoon minced garlic
1/4 cup white wine
[1] Marinate catfish in buttermilk and tabasco sauce for 1 hour (in
refrigerator).
[2] Dredge fish in mixture of cornmeal, flour and cajun spice blend.
Let rest about 5 minutes. Fry fish in oil for 2 to 3 minutes per
side. Set aside and keep warm.
[3] For the sauce, saute onion in olive oil until soft; add fresh
chopped spina ch, lemon juice, worcestershire sauce, bla ck pepper,
grlic, and wine. Cover and simmer 2 to 3 minutes. Serve over fish
fillets. Makes 4 servings at 500 cals each (guessing at % refuse of
buttermilk and breading

Chilean Sea Bass With Garlic

4 tablespoon unsalt butter -- at room
1 temperature
4 teaspoon fresh basil -- finely
1 chopped
2 cloves garlic -- pressed
2 tablespoon fresh lemon juice
4 red-skinned potatoes
8 baby carrots
1 1/2 lb fresh boneless chilean sea
1 bass fillets -- (not frozen)
8 slender asparagus spears
Preheat the oven to 425=B0. In a small bowl, beat the butter, basil,
garlic and lemon juice until well combined. Set aside. Parboil the
potatoes and baby carrots for 5 minutes. Drain. Divide the fillets
into
4 equal portions.
Place the fillets in abuttered 9x13" pan, or an attractive gratin
dish with the same volumn. Arrange the vegetabes over the fish in an
appealing pa ttern. Top each fish portion with one-fourth of the
butter-garlic mixture. Ciover tightly with aluminum foil. Bake for
20-30 minutes or until the fish flakes easily with a fork. Serve
immediately

Citrus Scallops

1 1/2 lb sea scallops
2 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon grated orange rind
1/2 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
1. Combine first 7 ingredients in a large bowl, stirring well to coa t.
Chill 5 minutes.
2. Heat oil in a large nonstick skillet over medium-highheat. Add
scallop mixture; saute 4 minutes or until scallops are done. Top with
1 tablespoon parsley.
You can serve these scallops over soba noodles.

Citrus Shrimp & Scallops

1/2 lb fresh or frozen scallops
1 teaspoon finely shredded orange peel
1/2 cup orange juice
2 tablespoon soy sauce
1 teaspoon grated gingerroot
1 clove garlic, minced
1/4 teaspoon ground red pepper
12 fresh or frozen pea pods
1 orange, cut in 8 wedges
12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb
total) Halve any large scallops. Place scallops and shrimp in a
plastic bag set in a deep bowl. For marinade, combine orange peel,
orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over
seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain,
reserving marinade.
If using fresh pea pods, cook in boiling water about 2 minutes;
drain. Or, thaw and dra in frozen pea pods.
Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto
four 10-12" skewers alternately with scallops and orange wedges.
Grill kabobs on an uncovered grill directly over medium-hot coals
for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more
or till shrimp turn pink and scallops are opaque. Brush occasionally
with marinade. Broiler Directions: Place kabobs on the unheated rack
of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and
broil 4-6 minutes more or till shrimp turn pink and scallops are
opaque. Brush occasionally with marinade

Clam Casserole 2

20 crackers crushed
1 can clams & juice
1 cup milk
1/4 cup melted margarine
1 onion chopped
2 eggs
mix all ingredients to-gether and let sit for 5-10 minutes. Pour into
grea sed casserole and bake for 35 -
45 minutes. Oven 350 F

Clams Posilipo

1 tablespoon olive oil
3 large garlic cloves, minced
1/2 cup canned crushed tomatoes with added; puree
1/2 cup fish stock or bottled clam juice
1 teaspoon dried oregano, crumbled
36 littleneck clams, scrubbed
1 minced fresh parsley
Heat oil in heavy large skillet over medium heat. Add garlic and
saute 1 minute. Add crushed tomatoes, fish stock, and oregano; bring
to boil. Add clams, cover and cook until clams open, about 7 minutes.
Discard any clams that do not open. Divide clams and sauce among
bowls. Sprinkle with parsley and serve immediately. Note: original
recipe called for 1/4 cup olive oil. Cutting back doesn't affect
taste, just nutritional value.

Crabcakes

1 lb crabmeat
1 egg, beaten
1 tablespoon pa rsley, finely chopped
1 teaspoon prepared mustard
1/4 teaspoon white pepper
1/2 cup breadcrumbs
5 tablespoon mayonnaise
2 teaspoon worcestershire sauce
1 teaspoon salt
Remove cartilage form crabmeat. Mix breadcrumbs, egg, mayonnaise,
parsley, Worcestershire sauce, mustard, salt and white pepper
together well. Pour mixture over crabmeat and fold in lightly but
thoroughly. Form into six cakes and deep fry at 350 F until golden
brown.

Crabcakes 2

1/2 cup scallions tops,chopped
2 tablespoon parsley, chopped
2 tablespoon non-fat yogurt
1 tablespoon lemonjuice
1 tablespoon fat-free majonna ise
1 teaspoon worshestershire sauce
1/2 teaspoon paprika
1/4 teaspoon red pepper
1/4 teaspoon dry mustard
1 lb lump crab meat
1 1/4 cup breadcrumbs, fresh
1. In a large bowl, combine the scallions, parsley, yogurt lemon
juice, majonnaise, worshestershire, paprika, pepper and musta rd. 2.
Remove any shell or cartilage from the crab. 3. Add the crab and 1/4
cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or
hands to coat the crab, being careful not to break the pieces. 5.
Form 8 patties; coat them with the reminding bread crumbs, pressing
the crumbs in place. 6. Place on a plate lined with waxed paper. 7.
Refridgerate for 30 minutes or more. 8. Coat a baking sheet with
non-stick spray. Place the patties on the sheet and bake at 350 F
until cakes are golden, about 10-15 min.

Crabmeat Yvonne

1 1/2 lb fresh crab meat
4 each cooked arichokehearts,sliced
1/2 cup fresh mushrooms,sliced
4 tablespoon butter
Saute' all ingredients for five min

Crawfish Etouffee 2

6 tablespoon butter
2 cup onions -- chopped
2 medium cloves garlic -- chopped
1 fine
2 tablespoon bell pepper -- chopped
2 tablespoon pa rsley -- minced or
1 teaspoon pa rsley flakes (dried)
1/4 cup celery -- chopped
2 tablespoon green onion tops -- chopped
2 1/2 cup crawfish meat or
1 lb crawfish meat
1/4 cup crawfish fat (optional)
1 1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
Melt butter in iron skillet or heavy pot. Saute onions, ga rlic, green
pepper and celery until onions are clear. Add 1/8 c. water and simmer
covered until vegs. are tender, abt. 15 min. Add crawfish fat and cook
covered for 15 min. on very lo heat. Stir occasionally. Add tails and
other seasonings. Cook 15 min. Add green onion tops and parsley and
cook 5 minutes for seasoning to blend. Serve with hot steamed rice.
Serves 4-5

Crawfish Risotto

1 1/2 cup crayfish meat (or lobster as a sub; s, titute)
1 cup long rice (long grain)
4 oz bacon
1 1/2 cup white sauce
18 oysters, beaded
1/2 teaspoon salt
2 tablespoon dry sherry
1/2 doz tomatoes, halved
3 lemons, sliced
1 parsley
1. Cut the bacon up a nd fry. Keep hot in oven
2. Use a little of the bacon fat to fry the rice. Stir the rice as it
is frying and fry until brown.
3. Add four cups of boiling water and the salt and cook the rice
until it is tender. Drain away the wat er and keep the rice hot in the
oven.
4. Make a white sauce and add the sherry. Then mix in the crayfish and
oysters and add salt and pepper to taste.
5. Serve on a large plate with the crayfish in the middle and the
tomato and lemon slices interspersed with parsley around the edge.
Serves 4
Creamed

Creamed Tuna

1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cup milk
1 can tuna fish (drained)
1. To make white sauce; melt butter, blend in flour, salt and pepper. Mix
until smooth. Gradually stir in milk and heat while stirring constantly.
Heat until mixture boils and thickens.
2. To sauce add dra ined tuna fish. Stir until well mixed a nd thoroughly
heated. Serve over mashed potatoes, rice, t oast, etc, with vegetables if
desired.
Makes approximately 2 1/2 cups.

David Hagedorn's Sea Scallops

20 large fresh sea scallops
1/4 cup flour
3 teaspoon unsalted butter
1/4 cup white wine
1 shrimp butter ( recipe follows )
20 snow pea pods cut diagonally in ha ; l, f, lengthwise
1 red pepper, julienned
1 yellow pepper, julienned
1 green pepper, julienned
1 jicama, peeled and cut into julienn; e
1/4 cup parsley, chopped
1 bunch scallions
----SHRIMP BUTTER----
6 medium shrimp, cooked, peeled and deveined
1/4 teaspoon old bay seasoning
1/4 teaspoon paprika
1 clove garlic
1 stick butter
Combine all Shrimp Butter ingredients and process until smooth.
Refrigerate until ready to use.
Flour the scallops lightly and saute in the butter until brown on both
sides. Deglaze the pan with the wine and the shrimp butter. Toss the
vegetables in the pa n and cover to steam vegetables slightly. (they
should be barely al dente.) Divide the scallops a mong dinner plates,
piled loosely. place the vegetables free-form over the scallops. Cut
the scallions on the bias into 3" strips and garnish the scallops
with a sprinkling of parsley and scallions.

Deviled Oysters II

36 oysters, large
1 tablespoon pa rsley, minced
1/2 pint cream
1 tablespoon butter
2 egg yolks
1 teaspoon thyme, minced
1 teaspoon mace
1 bay leaf
1 salt & pepper to taste
Drain oysters and chop finely. Rub butter and flour into smooth
paste. Add cream. Bring to a boil, then remove from fire and add
well-beaten eggs and seasonings. Stir in the oysters. Fill
oyster shells with mixture, top with crumbs and butter and brown in a
baking pan in a quick oven for approximately five minutes, until
brown

Emerald Seafood Salad

1/2 lb scallops; washed well
1/2 cup dry white wine
1/4 cup water
1 sprig parsley
1/2 bay leaf
1/4 teaspoon dried thyme leaves
2 peppercorns
1/2 lb shrimp; cooked
1 large red apple; skinned, cored, and dice
1/2 small sweet red onion; thinly slid
2 large kiwi fruits; peel, sliced
1/2 cup walnut halves
1 bunch spinach; wash, trim
----VINAIGRETTE DRESSING----
3 tablespoon olive oil
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Place scallops in saucepan with wine and water. Put parsley, bay leaf,
thyme and peppercorns in cheesecloth and tie together. Add to
scallops in saucepa n. Poach scallops gently over low hea t for 5
minutes. R emove scallops. Allow to cool. Combine scallops with
shrimp, apple, onion, kiwi fruit and walnuts. Combine dressing
ingredients in a screw top jar. Shake to mix. Pour salad dressing
over salad. Toss well. Serve over a bed of spinach. Serve with fresh
French bread.
Fish Chowder II
1 cup diced potatoes
1 cup boiling water
3/4 lb fish fillets, cubed

Fish Chowder II

1 cup diced potatoes
1 cup boiling water
3/4 lb fish fillets, cubed
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoon parsley, chopped
3 slice bacon
1 medium onion, chopped
1 cup milk
Place potatoes in Dutch oven with boiling water, cover and cook
10-15 minutes. Fry bacon until transparent, add onion and cook until
onion is soft and bacon is lightly browned. Add bacon, onion, bacon
drippings and fish fillets to potat oes. Simmer 10 minutes or until
potatoes and fish are done. Stir in milk, salt and pepper. Simmer 5
minutes. Sprinkle with parsley.
Yield: 2-3 servings

Fish Nuggetts

----DRENCH----
1 med. egg
1 cup milk
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
----DREDGE----
1/2 cup corn flour (not corn meal)
1/2 cup flour
1/2 teaspoon ground cayenne pepper
2 teaspoon salt or to taste
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
2 lb fish fillets, cubed 1 inch
1 quart oil for frying
Preheat oil to 350 F. In med. size bowl, beat egg, milk, salt, and pepper
together. In another med. size bowl, combine all dry ingreds. Dip
nuggetsinto drench mix.,drain and coat well in dredge. Carefully place few
nuggetsat a time into hot oil. Fish will float when golden brown and done.
Abt 2 min.
Best to use elec fryer with basket.
Drain onto paper towells, serve right now with tartar or coctail
sauce.

Fish Saute In Coconut Milk

1 lb whole sea bass,
1 red snapper, mackerel or sim
1 cup rich coconut milk (see below
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup sweet green pepper, sliced t
1/4 cup tomato, sliced
1/4 cup celery, chopped
Score the whole fish 3 times diagonally on ea ch side. Bring the
coconut milk to a boil in a skillet over moderate heat. Add the fish
and baste for 3 minutes. Then add the salt, black pepper, sweet green
pepper, tomato and celery. Continue to baste for 5 minutes. Simmer
the fish in an uncovered skillet over low heat, turning the fish over
once, for 10 minutes. Serve warm