Fish and Seafood Recipes

[pastskater]

STUFFED CLAMS(VONGOLE OREGANTATE AL FORNO)
( YOU CAN SUBSTITUTE WITH MUSSLES)

2 dozen small hard-shell clams in shell, well scrubbed
2 tablespoons water
1/4 cup butter or margarine, softened
1 large clove garlic, minced or pressed
2 tablespoon finely chopped fresh parsley
1/4 teaspoon oregano leaves
3 tablespoons soft bread crumbs
Lemon wedges

Place clams and water in a large heavy pan over medium heat. Cover and simmer just until clams open (5 to 10 minutes). When cool enough to handle, remove clams form shells, save half the shells.

In a small bowl, stir together butter, garlic, parsley, oregano and bread crumbs. Set each clam back into the half shell and spread with about 1 teaspoon of the butter mixture. arrange filled shells, side by side, in a shallow baking pan (At this point you may cover, and refrigerate, if made ahead).

Broil clams 4 inches from heat until lightly browned (3 to 4 minutes)

Serve with lemon wedges.

Makes 2 dozen appetizers

[pastskater]

SESAME CRUSTED TUNA STEAKS~:smile:

ACTIVE TIME: 20 MIN
SERVES: 6
The great, thick crust of crunchy sesame seeds—fragrant and spicy with lemongrass, lime zest and hot pepper—makes this tuna a hearty main course.
ingredients
3 tablespoons white sesame seeds
3 tablespoons black sesame seeds
1 tablespoon finely grated lime zest
1 tablespoon minced lemongrass (tender inner part only)
1 teaspoon sweet paprika
1 teaspoon Aleppo pepper flakes or 1/4 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Six 10-ounce tuna steaks, cut 1/2 inch thick
1/4 cup vegetable oil, plus more for brushing
Lime wedges and mayonnaise, for serving


directions
In a small bowl, combine the white and black sesame seeds with the lime zest, lemongrass, paprika, Aleppo pepper, black pepper and salt. Lightly brush the tuna with oil and sprinkle the sesame mixture all over it, pressing to help the crust adhere.
Heat 2 tablespoons of vegetable oil in each of 2 large nonstick skillets until the oil is almost smoking. Add the crusted tuna steaks and cook them over moderately high heat until they are slightly pink in the center, about 2 minutes per side. Transfer the crusted tuna steaks to plates and serve them with lime wedges and mayonnaise.
An assertive white wine will contrast with the richness of the sesame-crusted tuna steaks in this recipe in the same way that the spicy, citrusy ingredients do. Two good choices would be the 2002 Cakebread Cellars Sauvignon Blanc from California and the 2001 Antinori Conte della Vipera from Umbria.

[pastskater]

This was for Ash Wednesday.

SCAMPI FLAMINGO (SHRIMP IN SHERRY CREAM SAUCE)

butter
onion
celery
carrot
thyme
large shrimp
cognac
cream
milk
sherry
be'chamel sauce
salt
rice
lemon

1. In skillet heat; 1/2 cup butter. Add; 1 medium onion, minced, 1 stalk celery, finely chopped, 1 carrot, finely chopped, and 1/5 teaspoon thyme. Cook for 10 minutes, or until vegetables are tender and lightly browned.

2. Add: 2 lbs large shrimp in their shells and cook for 10 minutes until most of the liquid has evaporated. Stir frequently and be careful that the vegetables do not burn.

3. Add: 1/4 cup cognac, ignite, and let the flame burn out Remove shrimp, cool slightly, then remove shells and intestinal veins.

4. Add to skillet; 1 1/2 cups cream, 1/2 milk, 1/3 cup sherry, and 1/2 cup be'chamel sauce. Simmer for 10 minutes, or until sauce is the consistency of heavy cream. Add: 1/2 teaspoon salt and 1 teaspoon lemon juice. Replace shrimp and heat for 5 minutes.


Be'chamel Sauce:

IN AN ELECTRIC BLENDER ADD:
1/4 cup butter
2 cups hot milk
6 tablespoons flour
1/4 tsp. salt
1/4 tsp. pepper


Cover container and turn motor on low speed. When blades have reached full momentum, switch motor to high and blend for 30 seconds.

Pour sauce into a double boiler and cook over simmering water for 15 minutes, stirring occasionally.


I have made this a few times and must say your guests should be applauding with your choice.
:smile:

[pastskater]

SCALLOPS WITH VEGETABLES
from China
2 Tablespoons oil
2 onions, coarsely chopped
3 stalks celery, diagonally sliced
8 oz. green beans, diagonally sliced
2 teaspoons grated fresh gingerroot
1 clove of garlic, crushed
4 teaspoons cornstarch
1 cup water
2 1/2 tablespoons dry Sherry
4 teaspoons instant chicken bouillon
1 lb. scallops
8 oz. mushrooms sliced
6 green onions, sliced

Heat oil in wok over high heat. Add onions, celery, beans, ginger and garlic. Stir fry for 3 minutes. Blend cornstarch with 2 tablespoons water in small bowl. Stir in remaining water, Sherry, soy sauce and bouillon. Stir into vegetables. cook until thickened, stirring constantly. Add scallops, mushrooms and green onions. cook for 4 minutes or just until scallops are tender, stirring constantly.

Yield: 4 to 6 servings.:smile:

[pastskater]

Crab Enchiladas:)


Vodka Sauce
2 cups tomato juice
¼ cup vodka
1 tsp. Worcestershire sauce
1 tsp. horseradish
juice from ½ lime
¼ tsp. salt
1/8 tsp. coarsely ground black pepper

Enchilada Filling:

1 pound shredded crabmeat
1/2 cup diced onion
1/2 cup diced yellow pepper
4 cloves minced garlic
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
1 cup shredded Mexican cheese (or Jack-Cheddar blend)

8 burrito-size flour tortillas
1. Combine the ingredients for the Boru Vodka Sauce. Cover and refrigerate until ready to use

[pastskater]

BBQ Shrimp
easy recipe:wink:
1 pound shrimp, peels left on 1 pound shrimp with peeling
3/4 cup butter, cut into chunks
1 (5 ounce) bottle Worcestershire sauce
8 to 10 garlic cloves- mashed
dried rosemary to taste
salt and pepper to taste
1/2 cup water

Cover the bottom of a large baking pan with shrimp and 1/2 cup of water. Add butter, Worcestershire, and garlic. Sprinkle salt, pepper, and rosemary. Bake for 20 minutes at 350 degrees.

[pastskater]

Metro Oyster and Chicken1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups cream
2 cups cold cooked chicken cut in dice
1 pint oysters cleaned and drained
1/3 cup finely chopped celery




Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with celery.

[pastskater]

SALMON A LA KING


2 cups of milk
6 tablespoons of flour
1 can salmon
juice of 1 lemon
1 teaspoon of salt
1/2 teaspoon of pepper
2 well-beaten eggs



Place milk and flour in a saucepan. Stir to dissolve, then bring to a boil and cook for 5 minutes.

Add salmon free from bones and skin, lemon juice, salt, pepper, and eggs. Heat to boiling point and serve on toast.

[pastskater]

SCALLOPS WRAPPED IN PARMA HAM (PROSCIUTTO)

SERVES 4

24 med. sized scallops, without corals (roes), prepared for cooking
lemon juice
8-12 slices of Parma ham (prosciutto), cut lengthwise into 2 or 3 strips
olive oil
freshly ground back pepper
red0oeooer strips and basil sprigs, to serve

1. Preheat a grill (broiler) or prepare a charcoal fire.
2. Sprinkle the scallops with lemon juice. Wrap a thin strip of Parma ham around each scallop. Thread on to 8 skewers.
3. Brush with oil. Arrange on a baking sheet if grilling (broiling). Grill about 10 cm/4in from the heat, or cook over charcoal, for 3-5 minutes on each side or until the scallops are opaque.
Set 2 skewers on each plate. Sprinkle the scallops with freshly ground black pepper and serve garnished with red pepper strips and sprigs of fresh basil.

[pastskater]

This is a recipe that is from a very famous restraurant in MA. The recipe dates back over 60 years, so please don't expect the new cook to have this in her recipe box.:wink:


COQUILLE OF LOBSTER SAVANNAH
SERVES 4 FOR ENTRÉE; 6 FOR FIRST COURSE

béchamel sauce
butter
green pepper
mushrooms
sherry
paprika
lobster meat
cream
pimientos
parmesan cheese
cooked green peas

1. In saucepan melt: 1 ½ Tbsp. butter over moderate heat.
2. Add: 1 large green pepper, cut into large dice, and 4 large mushrooms, cut into large dice. Toss the vegetables in the butter, cover and cook over moderate heat for 5 minutes.
3. Preheat oven to hot 400F.
4. Add to vegetables mixture: ½ c. sherry, 1 tsp paprika and cook, uncovered, over high heat until sherry is reduced by half, about 5 minutes.
5. Add: 1 ground fresh lobster meat, diced, 1 ¼ c. béchamel sauce, and ¼ c. cream. Stir to mix lobster and sauce and heat to boiling.
6. Stir in: a 4 oz can pimientos, cut into large dice.

Presentation

Divide mixture into 4 large, or 6 medium scallop shells or au gratin dishes. Sprinkle each with: 1 Tbsp grated Parmesan cheese, and bake in the hot oven for 10 minutes. Serve with cooked green peas.

[pastskater]

This is from Philly and it is a old recipe that is over 60 yrs.;)

GRILLED TIDBITS

SARDINES
ONION
LEMON
SALT, PEPPER
BACON

FILLING:
1. Drain the oil from: a can of sardines in a bowl and mash well with a fork.
2. Add: 1 Tbsp minced onion, ¼ tsp. salt, 1/8 tsp pepper, and ½ tsp lemon juice. Mix well.

TIDBITS:
1. Lay out on a board: 12 large slices bacon, spread each one with the sardine mixture.
2. Roll bacon slices up like jelly rolls.
Place on broiler rack, open ends down, and broil until crisp. Serve hot.

[pastskater]

Seafood with spagetti

Ingredients:
Ingredients for 4 persons:

240 grammes of spaghetti
400 grammes of very fresh large clams
1 clove of garlic
a sprinkling of chopped parsley
pepper and extra virgin olive oil

Instructions:
Preparation
Braise the vongole in the extra vergine oil, and when they have opened up completely, add the chopped garlic and parsley. Leave them to simmer for another three or four minutes. Meanwhile, cook the spaghetti only till they still quiet firm (al dente). Once they are ready and drained, pour them straight onto the clams and turn them briefly on a high flame. Serve right away with just a touch of pepper.

[pastskater]

TROUT WITH ALMONDS, LEMON, AND PARSLEY

serves 2
2 fresh trout
½ stick salted butter
2 oz/55 g slivered almonds
2 tbsp fresh flat-leaf parsley, washed and chopped
3 tbsp fresh lemon juice
salt and pepper
selection steamed vegetables, to serve


Season the fish with salt and pepper on both sides before cooking. Melt the butter in a large skillet and cook the trout on each side for 6-8 minutes, or until golden brown and cooked through.

Remove the fish to a heated serving dish and place in a warm oven.

Add the slivered almonds to the skillet, turning until they are golden brown. Add the parsley and the lemon juice, which will all combine into a lovely herby, lemony sauce.

To serve, put the trout on plates and spoon over the sauce. The fish is delicious with a selection of steamed vegetables such as baby carrots and corn, broccoli, and some new potatoes.

[pastskater]

SHRIMP SATAY

MARINADE
1 tsp ground coriander
1 tsp ground cumin
2 tbsp light soy sauce
4 tbsp vegetable oil
1 tbsp curry powder
1 tbsp ground turmeric
½ cup canned coconut milk
3 tbsp sugar


PEANUT SAUCE

2 tbsp vegetable oil
3 garlic cloves, crushed
1 tbsp Thai red curry paste
½ cup canned coconut milk
1 cup fish or chicken stock
1 tbsp salt
1 tbsp lemon juice
4 tbsp unsalted roasted peanuts, finely chopped
4 tbsp dried white bread crumbs

Using a sharp knife, make a shallow slit along the underside of each shrimp, then pull out the dark vain and discard. Set aside. Mix the marinade ingredients together in a bowl and add the shrimp. Mix well together , over, and let marinate in the refrigerator for at least 8 hours or overnight.

To make the sauce, heat the oil in a large skillet over high heat. Add the garlic, and cook, stirring, until just starting to color. Add the curry paste and cook, stirring for an additional 30 seconds. Add the coconut milk, stock, sugar, salt and lemon juice and stir well. Boil for 1-2 minutes, stirring constantly. Add the peanuts and bread crumbs and mix well together. Pour into a bowl, cover, and set aside.
Preheat the broiler or BBQ. Thread 3 shrimp onto each of 4 skewers. Cook under or over high heat for 3-4 minutes on each side until just colored through. Serve at once with peanut sauce.


serves 4:biggrin:

[pastskater]

FISH TACOS

¼ RED CABBAGE, THINLY SLICED OR SHREDDED
¼ TSP DRIED OREGANO
¼ TSP GROUND CUMIN
1 TRSP MILD CHILI POWDER
2 GARLIC CLOVES, FINELY CHOPPED JUICE OF 2 LIMES
HOT PEPPER SUCE OR SALSA, TO TASTE ABOUT 1 LB/ 450 G FIRM-FLESHED WHITE FISH FILLETS, SUCH AS RED SNAPPER OR COD, SKINNED AD CUT INTO CHUNKS
3 TBSP ALL-PURPOSE FLOUR
VEGETABLE OIL, FOR FRYING
8 CORN TORTILLAS
1 TBSP CHOPPED FRESH CILANTRO
½ ONION, CHOPPED (OPTIONAL)
SALSA OF YOUR CHOICE
SALT AND PEPPER

Combine the cabbage with half the oregano, cumin, chili powder, and garlic then stir in the lime juice and salt and hot pepper sauce to taste. Set aside.

Put the fish on a plate and sprinkle with the remaining oregano, cumin, chili powder, and garlic and slat and pepper to taste. Dust with the flour.

Heat the oil in a skillet over high heat until it is smoking, add the fish and cook turning frequently, in small batches until golden on the outside and just tender in the center. Remove with a slotted spoon and rain on paper towels. Keep warm in a low oven while you cook the remaining fish.

Heat the tortillas one by one in a dry nonstick skillet over medium heat, sprinkling with a few drops of water as they heat; wrap the tortillas in a clean dish towel as you work to keep them warm. Alternatively, heat through in a stack in the pan, alternating the tortillas from the top of the bottom to warm evenly.

Put some of the warm fried fish in each tortilla, along with a large spoonful of the cabbage salad. Sprinkle with chopped fresh cilantro and onion, if desired. Add the salsa to taste and serve at once.


Serves 4

[pastskater]

Grilled Bass with Fruit salsa


Ingredients
4 4- to 5-ounce fresh or frozen sea bass or halibut steaks, 1-inch thick
1 small lime
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup chopped fresh strawberries
1/4 cup finely chopped seeded fresh poblano chile pepper (1/2 of a small)*
2 tablespoons snipped fresh cilantro
1/2 teaspoon cumin seeds, toasted**
1/8 teaspoon salt

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside. In a small bowl combine lime peel, the 1/4 teaspoon salt, and the cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers.

2. Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 7 to 9 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, gently turning once halfway through grilling time.

3. Meanwhile, in a medium bowl combine chopped lime, strawberries, chile pepper, cilantro, cumin seeds, and the 1/8 teaspoon salt. Serve with grilled fish. Makes 4 servings.

4. *NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

5. **NOTE: To toast cumin seeds, in a small skillet heat cumin seeds over medium heat until fragrant, shaking skillet occasionally.

[pastskater]

MEDITERRANEAN BAKED FISH\


¾ c. fresh bread crumbs, divided
1/3 c. Raisins
¼ c. fresh parsley; chopped
¼ c. grated Parmesan cheese
3 T. butter or margarine, melted
4 fillets of snapper, cod, haddock or flounder
Salt and pepper to taste
4 t. mustard, divided
Garnish; fresh parsley sprigs and lemon wedges

Mix together ½ c. bread crumbs, raisins, parsley and cheese. Add melted butter or margarine and toss; set aside.
Sprinkle fish lightly with salt and pepper, then spoon ¼ c. of the raisin mixture onto fish. Fold in ends of fish and roll. Place seam-side down in a lightly greased baking dish. Spread the top of each fish roll with one teaspoon mustard and sprinkle with remaining bread crumbs. Bake at 400 degrees for 20 minutes or until fish flakes easily,. Garnish with parsley sprigs and serve with lemon wedges. Serves 4

[pastskater]

Ratatouille
serves 4

4 thick Tuna tournedos **
25 G Butter
Salt
Pepper of the mill

For ratatouille:

I Onion
2 cloves of garlic
4 large Tomatos
4 Aubergines
4 Zucchinis
2 Sweet peppers
2 Parsley branches
4 C. with Olive oil soup
1 furnished Bouquet


To peel and émincer the onion and garlic. To peel tomatos after to have plunged them 1 mn in ebullient water. Épépiner and to coarsely crush the flesh. To wash zucchinis and aubergines. To withdraw the ends and to cut the flesh in Des. To divide sweet peppers in two, to withdraw the stalk, seeds and the parts white. To cut the flesh in Des.
In a casserole, to make heat the olive oil, to make return the onion, to dissolve it while stirring up, then to add without ceasing stirring up aubergines, zucchinis, sweet peppers, tomatos, the furnished bouquet and garlic. To salt and pepper. To cover and let cook 30 mn on soft fire. Once cooked, to reserve ratatouille with the heat.
To wash, dry and chop parsley.
In a frying pan, to make return tournedos with butter 2 mn on each side.
Presentation.
To draw up in each plate, in the center the tournedos around ratatouille strewn with flat parsley.

[pastskater]

SWORDFISH-CUBAN FLARE

Ingredients
1 pound fresh or frozen swordfish steaks, cut 1 inch thick
1 large clove garlic, halved
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Nonstick cooking spray
1 recipe Fresh Tomato Salsa (see recipe below)

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. Rub fish on both sides with cut sides of garlic. Place fish in a shallow glass dish; drizzle with lime juice. Cover; marinate in the refrigerator for 30 minutes, turning once. Drain fish. In a small bowl, combine cumin, black pepper, and salt; sprinkle onto fish.

2. Coat a cold grill rack with cooking spray. Grill fish on rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. Serve swordfish with Fresh Tomato Salsa. Makes 4 servings.

Fresh Tomato Salsa: In a medium bowl, combine 1 cup chopped red and/or yellow tomato; 1/4 cup chopped tomatillo; 1/4 cup chopped avocado; 2 tablespoons snipped fresh cilantro; 1 medium fresh jalapeno chile pepper, seeded and finely chopped;* 1 clove garlic, minced; 1 tablespoon lime juice; 1/8 teaspoon salt; and 1/8 teaspoon ground black pepper. Serve immediately or cover and chill for up to 4 hours.

Broiler Method: Preheat broiler. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling.

[pastskater]

BBQ Shrimp Asian Style
1 cup soy sauce
1⁄4 cup fish sauce (nam pla)
1⁄4 cup sweet sake wine (mirin)
1⁄4 cup minced inner stalk lemongrass
1 tbsp. Indonesian chile paste
1 tbsp. finely chopped ginger
1 tsp. ground coriander seed
1 tsp. chopped garlic
1⁄3 cup palm sugar or brown sugar
20 jumbo shrimp (about 2 lbs.)
20 thin stalk ends lemongrass (about 6 whole stalks)


1. Mix soy sauce, fish sauce, sake, lemongrass, chile paste, ginger, coriander, garlic, and sugar in a 9" × 12" glass dish. Peel and devein shrimp, and add to marinade. Turn to coat well, and refrigerate 3–4 hours.


2. Cut lemongrass stalks into 3" pieces and skewer shrimp from head to tail, in the form of a "C". Grill on a preheated grill, or grill pan on the stove for 2 minutes on each side, then brush with marinade.

[pastskater]

West Side Fish Story

Ingredients: Feeds 4
4 ea., 10oz., fillets of striped bass I prefer skin on,
1 large sprig of thyme,
1 clove garlic
1oz., cooking oil
3 oz., whole butter
salt and pepper to taste

1lbs Haricot Vert
2 large shallots
2 oz., extra virgin olive oil
1/2 oz. Sherry wine vinegar,
salt and pepper to taste

2 Idaho baking potatoes
chopped fresh flat leaf parsley
s & p tt

Method
For the fish, wait until the beans have been blanched, then have a good thick bottom sauté pan nice and warm but not too hot. This Poele method, used in France for years has gained a lot in popularity in the Good American kitchens. It's kind of braising, sautéing, almost poaching at the same time. The key is the pan should not be too hot to burn the milk solids in the butter and you have to keep the butter moving, with the spoon basting the fish constantly which also cools the butter and incorporates a bit of air into it. In return in cooks the fish on both sides at the same time while imparting great flavor from the butter, garlic, thyme baste. Just like the show place the fish in if kin is on, place it skind side down to crisp the skin, if no skin place skin side up, as the flesh side will be the side the gets served facing up on the plate. Saute it while basting with the spoon keep the pan tilted to drain the butter. Turn once, and finish cooking in the pan, check doneness with a metal skewer in the center, should be just warm, and remember that it will carryover cook at least 5% once out of the pan. Before plating place on a towel to drain off excess butter fat from the pan.

The beans need to be blanched well I like them cooked all the way through so you have no raw chlorophyll flavor. At pick up sauté the sliced shallots until they are golden, add the blanched Haricot Vert, toss together, salt, pepper, a splash of Olive Oil and a splash of Vinegar, and then plate them.

The potatoes should be peeled and then diced small and placed in a container with fresh water this helps remove some of the potato starch which will cause them to stick together whn they cook which is not what we want here. Drain the potatoes, have a hot pan ready and into that pan place a generous amount of cooking oil, add the potatoes to cover the bottom and toss well, while moving them around with a spatula or spoon. We want them to color evenly, and as they begin to brown the pan must be moved around a lot to assure even color not burned on one side. When they are all golden and crispy, add a little whole butter, chopped parsley, and drain onto a paper towel, allow to cool for a minute or so. They should be light and fluffy, and crisp and delicious, don't forget salt and pepper.

Arrange the fish, the beans and the potato on a plate and enjoy !!!!

[pastskater]

1/2 & 1/2 Burgers

Ingredients: feeds 4

1# large shrimp peeled deviened (save the shells in the freezer for stock)
1# Jumbo Lump Crabmeat picked to remove any shells
S + pp to taste (smoked habanero or scotch bonnet is a nice touch)
Cleaned washed spun dry organic red leaf, oak leaf, lambs tongue or mizuno lettuces
4 pieces of white toast trimmed of crust, or even better, toasted brioche
2 large onions
12 oz., butter milk
1/2 lbs flour
2 qts frying oil at 375 degrees
Tomato Ketchup
2 T Chopped Coriander
1 T chopped flat parsley

Lemon Mayonnaise:
2 egg yolks at room temp
juice of 1 lemon plus brunoise of its yellow skin
14oz., canola oil (room temp)
Combine well the yolks and lemon juice, and slowly whisk in the oil in a drizzle, little at a time.
once all the oil is incorporated, season with a touch of sea sale, and the bruniose lemon yellow skin. Let sit refrigerated for 24 hours prior to use.

In a food processor pulse the shrimp to coarse blended, add the crabmeat, pulse to catch, add 1 T lemon juice, salt pepper, herbs and remove. Form into 4 nice paddies. Peel 2 onions slice across half in thick cuts, then free up the nicest individual rings. Place these in a mixing bowl and cover with buttermilk to coat all. Have 375 degree fat ready in a tall pan, and one by one dredge the onion rings in the flour to coat well, then fry to golden and remove onto absorbent paper, season with salt, and hold warm.

Sauté the burgers in oil and butter, coloring both sides nicely and gently, cook 6 - 7 minutes total, if need be put a lid on for a minute to push the cooking a bit then remove, from the pan onto a towel to degrease. Arrange croutons on each plate with a generous smear of lemon mayonnaise on each crouton, arrange the lettuce leaves on top of the mayonnaise, place the burger on the lettuce, top the burger with a mound of onion rings. Garnish the plates with little "dots" of ketchup to make them a bit soigné, and enjoy!

[pastskater]

BLACK BASS BLISS

Ingredients feeds 2
2 ea 8 oz., fillets of black bass , scaled, skin on
8 little neck clams
12 cleaned de-bearded mussels
12 asparagus stalks, peeled if needed, cooked in salted boiling water, cut into 2” lengths
3 T tomato concasser
2 cloves minced garlic
2 oz., dry white wine
1 T sliced green Jalapeno pepper
2 T Fresh Basil Chiffonade
3 oz., Extra Virgin Olive oil
2 T unsalted butter
S & P to taste

Soak the mussels and clams for a half hour to purge them, and de-beard the mussels, and scrub the clams and mussel shells clean of any sand or foreign matter. In a 10 “ pan heat 1 T Extra virgin Olive Oil, add the garlic, the wine, then the clams and mussels and place a lid on the pan. Check in a few minutes and remove the shellfish as they open and cooked, reserve them on the side, in a bowl with lid to keep them warm. Reduce the cooking broth by half and into this broth place the Bass Fillets skin side up, return the lid, reduce heat to a gentle simmer. After 2 minutes remove the lid and check the fish for doneness with a stainless skewer or a cake tester. The flesh should be warm when tested against the skin beneath your lower lip when removing the skewer after several seconds in the center meaty portion of the fish fillets. Once you determine that the fish are done, carefully remove them with a slotted spatula, hold them on the side warm, increase the flame to the pan juices and add the tomato concasser, the blanched asparagus, the sliced pepper, and basil, bring to simmer reduce a bit more, mount this with the remaining 2 T Olive Oil, and butter and emulsify. Arrange the shellfish and fish on a plate, spoon all the pan jus over them evenly.

[pastskater]

SALMON SLOW AND TENDER/DILL & CUCUMBER SAUCE

Ingredients
Salmon:

1-1/2 pounds (750 g) salmon fillet (or larger), in one piece
2 tablespoons (30 mL) olive oil or melted butter
1 teaspoon (5 mL) salt
1/4 teaspoon (1 mL) black pepper
Cucumber Dill Sauce:

1/2 cup (125 mL) plain yogurt
1/2 cup (125 mL) mayonnaise
2 green onions, chopped
1 small cucumber, peeled and chopped
1 tablespoon (15 mL) chopped fresh dillweed (or half as much dried)
1/4 teaspoon (1 mL) salt
Cooking Instructions
Preheat oven to 250 degrees F (120 degrees C).
Brush a baking pan (large enough to hold the fillet without scrunching it up) with some of the olive oil or melted butter. Place salmon fillet on the baking pan, then brush with the remaining olive oil or melted butter. Sprinkle with salt and pepper and place in preheated oven. Bake for 25 to 30 minutes.
Meanwhile, stir together all the ingredients for the Cucumber Dill Sauce. Chill. Remove salmon from oven, cut into portions and serve with Cucumber Dill Sauce. (Or you can chill the salmon to serve cold as a fillet or in a salad.)
Servings: 4

[pastskater]

Baked & Roasted
Flounder and Tomatoes

Ingredients
Serves 4
6 plum tomatoes, halved lengthwise
2 tablespoons olive oil, plus more for one of the baking sheets
3/4 teaspoon dried tarragon
pinch sugar
coarse salt and ground pepper
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
3 slices white sandwich bread (about 1 ounce each), torn into large pieces
4 flounder fillets (1 1/2 pounds total)
2 tablespoons Dijon mustard
Directions
Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.

[pastskater]

Fishermen's Pot Pie
1/2 cup dry white wine
1 pound sea scallops, cut in half if very large
1 large baking potato, peeled and cut into 1/2 inch dice
3 tablespoons butter, softened
1/2 cup peeled and minced tart apple
1 large carrot, minced
1 celery rib, minced
1 large onions, minced
1 garlic clove, minced
1 1/2 cups chicken broth
1/4 cup heavy cream
2 tablespoons all-purpose flour
3/4 teasoon salt
1/2 teaspoon freshly ground white pepper
Pinch of cayennee papper
1 pound medium shrimp, shelled and deveined
1 cup corn kernels
1 small jar (3 1/2 ounces) pimiento strips
2 tablepoons minced parsley
Flaky Pastry

In a medium nonreactive saucepan, bring the wine to a boil over high heat.
Add the scallops and cook until just opaque throughout, about 1 minute.
Drain the scallops, reserving the liquid. In another medium saucepan of
boiling salted water, cook the potato until just tender, 6 to 8 minutes;
drain and set aside.

Preheat the oven to 425F. In a large saucepan, melt 2 tablespoons of
the butter over moderately high heat. Add the apple, carrot, celery and
onion and cook until the mixture softens and starts to brown, about 6
minutes. Add the garlic and cook for 1 minute longer. Pour in the chicken
stock and increase the heat to high. Boil until most of the liquid has
evaporated, about 5 minutes.

Transfer the apple-vegetable mixture to a food processor. Puree until
smooth. Return to the saucepan and stir in the reserved scallop liquid
and the heavy cream.

In a small bowl, blend the flour into the remaining 1 tablespoon of butter
to form a paste. Bring the scallop cream to a simmer over moderate heat.
Gradually whisk in the butter paste. Bring to a boil, whisking until
thickened and smooth. Reduce the heat to low, season with the salt, white
pepper and cayenne and simmer, whisking occasionally, until there is no
raw flour taste, 2 to 3 minutes.

In a shallow 2 quart buttered baking dish, arrange the scallops in a single
layer; top with the shrimp and then the corn, potato and pimiento. Sprinkle
the parsley over the top. Pour on the sauce and gently shake the dish to
distribute evenly.

Roll out one portion of the dough (see Note) about 1/4 inch thick, a little
larger than the dimensions of the baking dish. Place the dough over the
top of the pan and press against the outside rim to seal the edges. Cut
at least several steam vents into the top. Bake until the crust is golden
brown, about 40 minutes. Serve hot.

Note: The pastry recipe makes enough dough for two pot pies; use only one
ball of dough in the above step.


Flaky Pastry

1 egg
About 1/4 cup ice water
2 1/2 cups all-purpose flour
1/2 teasopon salt
1/2 cup vegetable shortening
4 tablespoons cold butter, cut into small pieces

In a measuring cup, lightly beat the egg. Add enough ice water to measure
1/2 cup.

In a food processor, combine the flour, salt, shortening and butter. Turn
the machine on and off quicly about 10 times, until the mixture is the
texture of coarse meal.

With the machine on, gradually pour in the egg and water. Process just
until the dough begins to mass together; do not overmix.

On a sheet of waxed paper, knead the dough briefly into a smooth ball.
Divide in half and pat each into a 6 inch disk. Wrap separately and
refrigerate for at least 1 hour.

[pastskater]

Fried Oyster's Point

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 cups milk
1/4 cup melted bacon fat or butter
1 tablespoon baking powder
1/2 teaspoon salt
3 cups peanut oil, for deep-frying
36 freshly shucked oysters
Lemon wedges, as accompaniment

In a medium bowl, combine the cornmeal, flour, eggs, milk, bacon fat, baking
powder and salt. Stir until the batter is smooth.

In a large saucepan or deep-fryer, heat the oil to 375F. Dredge each oyster
in the cornmeal batter and fry in batches until golden brown, about 1 minute.
Remove the oysters with a slotted spoon and drain on paper towels. Serve
with lemon wedges.

[pastskater]

Sid's Crabcakes and Sauce

Crabcakes

1 extra large egg, beaten
1 T mayonnaise
1/4 t curry powder
3-4 drops hot pepper sauce
1 t Worcestershire sauce
1 T lemon juice
1/8 t ground cloves
1/8 t cayenne pepper
1/2 t paprika
1/4 t dry mustard
salt & pepper
1 lb. fresh lump crabmeat
3-5 T bread crumbs
4-6 T corn or peanut oil

1. Combine egg, mayo, seasoning.
2. Add crabmeat and enough breadcrumbs to absorb excess moisture (it
is important not to add too much). Stir carefully to blend. Mixture
should be firm to hold together.
3. Form 6 patties and place on wax-paper, uncovered, for 15 or 20
minutes to dry slightly.
4. Heat oil in large skillet and saute over medium heat until golden
brown. Turn and brown on second side. Serve with sauce.

Sauce:

1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalapeno pepper
1 cup cold unsalted butter, diced
1/2 cup chopped fresh mushrooms
2 shallots, chopped
1 sprig fresh thyme
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 cup chicken stock
1/4 cup lemon juice
1/4 cup heavy cream
Fresh lemon juice
salt & pepper

1. Place seeded, deveined pepper sections under the broiler until
charred black. Discard skin. Dice pepper small and set aside.
2. Heat 1 T butter over medium heat. Saute mushrooms, shallots and
thyme for about 2 mins.
3. Add wine, vinegar and stock, cook over high heat until liquids
reduce by 1/2. ~10 mins.
4. Add cream, reduce again by 1/2. ~5 mins.
5. Over low heat, whisk in rest of butter, piece by piece, to make
emulsion.
6. Strain & seasono sauce to taste with lemon juice, salt & pepper.
Fold in diced pepper. Serve warm.

[pastskater]

Buttering up Scallops


750g (1=lb) scallops salt and freshly ground pepper
1= cups white wine a little lemon juice
90g(3ozs) snow peas or 1 Tbs chopped green onion
thinly sliced green beans 125g(4ozs) butter cut in pieces
a few chives to garnish

Remove any beards from the scallops then wash. Carefully
remove the roes and lay on paper towels to dry. Season with
salt and pepper. Poach the scallops and roes in wine and lemon
juice for approx. 2 mins. Remove and keep warm. String snow peas
drop into boiling salted water for 1 min., drain, do the same with
beans if using. Add the green onion to the poaching liquid and
reduce to about 1/2 cup. Over a gentle heat, add butter a little
at a time, whisking it in to make a sauce (the consistency of
pouring cream).
Serve with crusty bread to mop up the lovely sauce.

[pastskater]

FROM A GAL IN NYC

GREEK SEA FOOD ROLLS

Ingredients

1 pk (10 oz.) frozen, chopped
-spinach, t; hawed
3/4 c part-skim ricotta cheese
1/3 c crumbled feta cheese
1 lg lemon
1 tsp. dried dill weed or 1
-tbsp. minced fresh dill w
1/4 tsp. freshly ground pepper
2 tsp. olive oil
1 c diced onion
4 cloves garlic, minced or
-pressed
6 oz cooked shrimp, chopped if
-large, or
3 oz each cooked shrimp and
-crabmeat
16 sheets thawed phyllo dough
16 sheets about 1/4 cup melted
-butter, more if needed

Instructions

Squeeze the spinach with your hands to remove excess liquid. Put the
spinach in a large bowl with ricotta, feta, lemon zest, dill weed and
pepper. Stir to mix well.

Heat the olive oil in a medium frying pan over medium heat. Add the onion
and cook, stirring occasionally, until the onion is tender, 3 to 4 minutes.
Add the garlic and stir 20 to 30 seconds. Add the onion-garlic mixture to
the bowl with the spinach and stir until well mixed. Stir in the shrimp
and set aside.

Preheat the oven to 375øF. Separate 1 sheet of the phyllo dough and lay it
on the work surface with the long side toward you. (Keep the stack of
remaining dough covered with plastic wrap to prevent it from drying.)
Lightly brush the sheet with a little of the melted butter and lay another
sheet
evenly on top. Lightly brush half of the top sheet with more butter and
fold the other half over to make a rectangle 8 x 11 inches. Lightly brush
with a little more melted butter.

Spoon a generous 1/4 cup of the filling along the bottom edge, leaving 1
inch of phyllo clear on all sides. Lift the bottom end of the sheet and
fold it over the filling. Fold the sides over and press lightly; gently
roll up. Set the roll seam-side down on a lightly greased baking sheet (you
will
need 2 baking sheets). Repeat to use the remaining filling and phyllo.
Brush the tops of the rolls with melted butter and bake until golden, 25 to
30 minutes. Serve hot or warm.

Servings per Recipe: 4-8

[pastskater]

SEAFOOD DINNER IN ONE RECIPE CARD

1 Trout Filet
12 oz. Arugula
6 oz. Goat Cheese
2 Fresh Pears
6 oz. Watercress
4 strips Bacon
2 New Potatoes
Oil to coat


Take trout filet and cut into three pieces and season. Dust skin side with cornstarch and sauté in hot oil (about 2 minutes per side). In a separate pan cook arugula in hot oil for 30 seconds, remove from heat, and add goat cheese. To assemble place piece of trout down first then arugula mix, trout then mix then trout again to create a stack or napoleon.

To prepare salad first slice fresh pear, season and grill (1 minute per side). Cut bacon into bite size pieces and cook until crispy then cool. Mix grilled pears, watercress, and bacon with extra virgin olive oil and place on top of stacked trout.

For roasted potatoes; cut potatoes in half, toss with oil, salt & pepper, and fresh herbs. Cook in 350 degree oven until soft.

SERVES 1-2

[pastskater]

Quesadillas with Shrimp
Ingredients
Nonstick cooking spray
4 8-inch vegetable tortillas
1/2 a 7-oz. carton garlic or spicy three-pepper hummus (1/3 cup)
6 oz. peeled, deveined cooked medium shrimp
1 6-oz. jar marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
1 4-oz. pkg. crumbled feta cheese

Directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed side down, on work surface; spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese. Fold tortillas in half, pressing gently.

2. Heat large nonstick skillet or griddle over medium heat for 1 minute. Cook quesadillas, two at a time, for 4 to 6 minutes or until browned and heated through, turning once. Makes 4 servings.

[pastskater]

Baked Cod
&
Asparagus
Ingredients
2 Tbsp. olive oil
4 cod fillets, skinned (1-1/2 lb.)
1 lb. asparagus, trimmed
1 recipe Olive Relish

Directions
1. Preheat oven to 475 degrees F. Lightly coat 15x10x1-inch baking pan with some of the olive oil. On one side of pan arrange cod fillets, turning under any thin portions. Brush fish with 1 teaspoon remaining olive oil. Sprinkle with salt and pepper. Bake for 5 minutes. Place asparagus in opposite side of pan; brush with remaining olive oil; sprinkle with salt and pepper.

2. Bake 7 to 10 minutes more or until cod flakes easily when tested with a fork. Serve fish with Olive Relish and asparagus. Makes 4 servings.

[pastskater]

SWORDFISH WITH LEMON AND CAPERS
four 6 oz swordfish steaks, center cuts, ½ inch thick
½ c. flour for dredging
½ c corn oil
salt and white pepper to taste
¼ c capers
juice of 2 freshly squeezed lemons
½ c dry white wine
½ c. light chicken stock
2 Tbsp sweet butter
Garnish:
2 Tbsp chopped Italian parsley

1. Rinse the fish and pat dry. Dredge the fish in the flour and shake off the excess.
2. Heat the corn oil in a saute’ pan until very hot. Season the swordfish with salt and pepper and cook until golden on both sides, 3 to 5 minutes. Discard excess oil.
3. Rinse the capers and then add them to the saute’ pan with the fish, along with the lemon juice, white wine, and chicken stock. Add the butter and simmer, covered, until the sauce thickens and absorbs the flavor of the capers, approximately 5 minutes. If the sauce thickens too much, ad more stock and reduce the sauce a little more.
4. To serve, arrange the fish on plates and spoon the sauce over the top.

serves 4

[pastskater]

GARLIC & TOMATO SCALLOPS DISH

Serves: 4-6
Prep. Time: 0:15

1 lb. scallops - halved
all-purpose flour - to coat
2 cloves garlic - minced
1/4 cup real butter
1 cup diced fresh tomatoes
1/4 cup minced fresh parsley
1 Tbls. lemon juice
salt and pepper - to taste
-Dry scallops with paper towels and dust lightly with flour.
-Sauté garlic in butter for 1 minute, then add scallops and sauté until golden.
-Stir in tomatoes, parsley, lemon juice, salt, and pepper.
-Remove from pan immediately and serve

[pastskater]

DUNGEON CRAB SALAD WITH FRUIT

Serves 4
6 oz crab meat
1 large mango, peeled & diced
1 Asian pear, peeled, seeded & diced
1 avocado, diced
2 oz pinenuts, toasted
1 Meyer lemon, juice & zest
1 oz seasoned rice wine vinegar
1 tsp ground fennel
1 tsp coarsely ground black pepper
Salt to taste
1 tsp granulated sugar
2 oz olive oil
2 heads Frisée cleaned and separated - or other crisp spring salad mix
8 large basil leaves, roughly chopped
8 cherry tomatoes cut in half
1 tbl chopped Italian parsley

Method:

Combine crab, mango, pear and avocado in bowl. In another bowl combine the Meyer lemon juice and zest, vinegar, fennel, pepper, sugar, and salt to taste. Slowly drizzle in the olive oil while whisking. Pour dressing over crab mixture and toss. Mix Frisée with chopped basil, divide between 4 plates, and mound to form a “nest” for the crab mixture. Garnish salad with toasted pinenuts, cherry tomatoes, and parsley.

[pastskater]

Salsa & Grilled Shrimp

Ingredients
1-1/2 pounds fresh or frozen large shrimp in shells
1 tablespoon butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1/8 teaspoon ground red pepper
1 fresh serrano pepper
1 small papaya and/or mango, peeled, seeded, and coarsely chopped (about 1-1/3 cups)
1/3 cup chopped, peeled jicama
2 tablespoons pineapple juice or orange juice
1 tablespoon snipped fresh cilantro or parsley
Nonstick spray coating
1/3 cup chopped red sweet pepper

Directions
1. Thaw shrimp, if frozen. Peel and devein, leaving tails intact, if desired. Stir together melted butter or margarine, salt, cumin, white pepper, and ground red pepper in a small bowl. Drizzle over shrimp, tossing to coat.

2. For salsa, wear plastic gloves to halve serrano pepper; remove seeds, stem, and veins; finely chop. In a bowl toss together serrano pepper, papaya or mango, sweet pepper, jicama, pineapple or orange juice, and cilantro or parsley. Set aside.

3. Spray a grill basket with nonstick coating. Arrange shrimp in basket. Close basket. Or, thread shrimp on 8 metal skewers, leaving 1/4 inch between pieces. Place basket or skewers on rack of uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until shrimp turn opaque, turning once halfway through grilling. Remove shrimp from basket. Serve shrimp with salsa. Makes 6 servings.

Indirect Grilling: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above pan. Place grill basket or skewers on grill rack over drip pan. Cover and grill for 8 to 10 minutes or until shrimp turn opaque, turning once halfway through grilling.

[pastskater]

From Ontario, CANADA

SPRING TROUT MACONNAISE
serves 2

Ingredients
1 ONION, SLICED THIN
1 CARROT, SLICED THIN
1 STALK OF CELERY, SLICED THIN
BUTTER
2 FRESH RIVER TROUT
½ tsp. THYME
1 BAY LEAF
3 SPRIGS PARSELY
DRY RED WINE
12 PEARL ONIONS
4 MED MUSHROOM CAPS
2 SLICES WHITE BREAD, TRIMMED
1 CLOVE GARLIC, CUT
2 TBSP CLARIFIED
BUTTER
SALT AND PEPPER
1 TBSP FLOUR

1. Preheat the oven to 400 F. sauce the vegetables lightly in butter, in a shallow oven-proof dish.
2. Season the trout inside and out with salt and pepper.
3. Place the fish on top of the vegetables; add the herbs and enough red wine so that it almost covers the trout. Bring to boil on top of the stove. Cover with brown paper and cook for 10 minutes in the oven.
4. Cook the pearl onions in 2 tbsp of butter, 1 ½ tsp of sugar and ¼ c of water in a small pan until glazed.
5. In another small pan sauté the mushroom caps in 1 Tbsp butter.
6. Brown the 2 slices of bread in 1 Tbsp of the clarified butter. Rub each piece with fresh garlic and cut into small cubes.
7. Strain the cooking liquid form the trout into a small saucepan.
8. Remove the skins from both sides of the trout. Place on a serving platter and keep warm.
Mix the flour with 1 tbsp of clarified butter and when well blended, drop in small portions into the strained cooking liquid. Cook until thickened and pour over the trout. Garnish with the glazed onions and mushrooms caps and croutons.

[pastskater]

GUADELOUPEAN SOUPE DE PALOURDES

2 LBS LITTLENECK CLAMS, WELL SCRUBBED
4 TBS BUTTER
3 CARROTS. CUT INTO LARGE DICE
3 LEEKS. SLICED
1 STALK CELERY, SLICED
2 POTATOES, CUT INTO LARGE DICE
1 C ROUGHLY DICED GREEN CABBAGE
2 WHITE TURNIPS, CUT INTO LARGE DICE
1 tsp DRIED CHERVILL, OR TO TASTE
3 TBSP. CHOPPED PARSLEY
SALT
PEPPER
3 CANNED HOT CHILI PEPPERS, CHOPPED
1. QRT HOT WATER
4 C. COOKED RICE

1.Heat the clams in a small amount of water (about ¼ cup). When the shells open remove the clams and reserve them and the cooking liquid, as well as 4 or 5 half shells for decorations.
Heat the butter in a large skillet and brown the carrots, leeks, celery, potatoes, cabbage, and turnips with the chervil, parsley, salt, pepper, and hot pepper.
Add hot water to the browned vegetables and cook-over low heat for 5 minutes or until vegetables are crisp but tender. Add the clams and their cooking liquid. Garnish with the reserved shells. Serve hot with rice on the side. Serves 4

[pastskater]

SCALLOPS IN SAFFRON SAUCE

SERVES 8
½ C WHTIE WINE
2/3 C FISH STOCK
LARGE PINCH OF SAFFRON THREADS
2 LBS SHUCKED SCALLOPS
-PREFERABLY LARGE ONES
3 TBSP. SPANISH OLIVE OIL
1 SMALL ONION, FINELY CHOPPED
2 GARLIC CLOVES, FINELY CHOPPED
2/3 C HEAVY CREAM
SQUEEZE OF LEMON JUIICE
SALT AND PEPPER
CHOPPED FRESH FLAT-LEAF PARSLEY, TO GARNISH
CRUSTY BREAD, TO SERVE

Put the wine, stock and saffron in a pan over med- heat and bring to a boil. Reduce the heat, cover, and let simmer gently for 15 minutes.
Remove and discard the gray beard that surrounds each scallop and the black thread and stomach bag. Detach the scallop and coral from each shell with a spoon. Rinse under cold running water and dry with paper towels. Slice the scallops horizontally into thick slices, including the corals. Season to taste with salt and pepper.
Heat the oil in a large heavy bottom skillet over med heat. Add the onion and garlic and cook, and lightly browned. Add the sliced scallops and cook gently stirring occasionally, for 5 minutes, or until they turn opaque. Do not overcook the scallops or they will become tough and rubbery.

Using a slotted spoon, transfer the scallops to a warm plate. Add the saffron liquid to the pan bring to a boil, and boil rapidly until reduced by about half. Reduce the heat and gradually stir in the cream. just a little at a time. Let simmer gently until the sauce thickens.

Return the scallops to the pan and let simmer in the sauce for 1-2 minutes jut to heat them through. Add the lemon juice and season to taste with salt and pepper. Serve the scallops hot, garnish ed with chopped parsley and accompanied by chunks or slices of crusty bread to mop up the saffron sauce.

[pastskater]

I got this recipe from Cananda, well Montreal, Quebec.

LOBSTER IN PERNOD SAUCE
2 2 LB LOBSTERS
2 TBSP FINELY CHOPPED CARROTS
2 TBSP FINELY CHOPPED SHALLOTS
2 tsp BUTTER
4 TBSP PERNOD
4 TBSP COGNAC
2 C. HEAVY CREAM
1 EGG YOLK, BEATEN
SALT AND PEPPER

1. Cut a lobster in pieces and remove the meat from the claws and tail. Cut the meat into large pieces.
2. Saute’ the carrots and shallots in butter in a saucepan. Add the lobster pieces and cook a few minutes until firm.
3. Add the Pernod and cognac and touch with a lighted match. Spoon the sauce over the lobster until the flame subsides.
4. Add the cream and simmer until the suce thickens slightly.
5. Add a little of the hot sauce to the beaten egg yolk. Then return the mixture to the sauce. Stir a few moments without letting the sauce boil. Remove from the heat. Add salt and pepper to taste.
6. Serve on hot plates with white rice.

serves 2 or 3

[pastskater]

SAILOR STYLE COD

2 LBS COD STEAKS, AOBUT 1 INCH THICK
2 C CANNED TOMATOES, SIEVED
¼ C CHOPPED GREEN OLIVES
2 TBSP CAPERS
1 TBSP PARSLEY
1 tsp. SALT
½ tsp. PEPPER
½ tsp. SALT

1. Put cod steaks into a greased 1 ½ qrt casserole.
2. Combine tomatoes, olives, capers. Parsley, salt, pepper, and oregano in a saucepan. Bring to boiling and pour over cod.
3. Bake at 350 D 25 to 30 minutes, or until fish flakes easily when tested with a fork.
4. 4 servings

[pastskater]

BAY SCALLOPS NEWBURG
2 CUPS TINY BAY SCALLOPS, UNCOOKED
4 TBSP BUTTER
4 TBSP FLOUR
SALT
PAPRIKA
4 C MILK, WARMED
¼ C GOOD SHERRY
In a heavy saucepan melt the butter, add the flour and cook, stirring, for 2 minutes. Add paprika to color and slat to taste
Gradually stir in the warm milk, stirring constantly with a wooden spoon or beating with a wire whisk, and cook till moisture is thick and smooth.
Stir in the sherry and the scallops and cook gently 2 to 3 minutes. Serve on toast points. Serves 2

[pastskater]

SOLE WITH SHRIMP PATE IN CHAMPAGNE
1LB FRESH ASPARAGUS, SPEARS ONLY 2 INCH PIECES
Fish stock
8 sole fillets (about 3 lbs)
2 c cooked, shelled shrimp
2 oz Neufchatel cheese
2 tsp anchovy paste
1 c champagne or fish stock
1 c mock hollandaise Sauce
lemon wedges
1. Simmer asparagus spears in 1 inch of stock 4 minutes; drain. Set aside
2. Lay fillets on a flat surface. Puree shrimp with cheese and anchovy paste in a food processor or blender. Spoon shrimp mixture in center of fillets.
3. Arrange asparagus on shrimp mixture in center of fillets to spears are visible onsides; roll fillets and place seam side down in a large skillet. Pour champagne into skillet; simmer covered until fish is tender and flakes with a fork (about 5 minutes). Remove fish carefully with a slotted spoon to serving platter. Spoon hollandaise sauce over fillets; garnish with lemon wedges.
8 servings

[pastskater]

SCALLOPS BROILED IN SAKE
2 TBSP VEGETABLE OIL
¾ LB SEA SCALLOPS, SHELLED AND CLEANED
3 TBSP JAPANESE SOY SAUCE
2 TBSP SAKE
¼ TSP ASIAN SESAME OIL
FRESH CILANTRO SPRIGS

Heat the oil in a frying pan or wok. Saute; the scallops just until they turn color. Stir in the soy sauce and sake. Cook for 1 to 2 minutes, and add the oil. Garnish with the cilantro. Serve immediately.
Serves 4

[pastskater]

Teriyaki Halibut

4 halibut steaks 3/4" thick
1/2 cup Teriyaki Sauce
2 tablespoons papaya nectar
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil

Sauce ingredients:
1/3 cup papaya nectar
1/4 cup water
1 1/4 teaspoons cornstarch
1 teaspoon sugar
1/4 cup chopped macadamia nuts (or toasted almonds if you choose)


Cooking Instructions:
Place halibut steaks in a single layer in a shallow pan. Blend teriyaki sauce, 2 tablespoons of the papaya nectar, cilantro and oil; pour over fish. Refrigerate for 1 hour, turning once.


Drain fish, reserving 1/3 cup of marinade mixture, discard remainder. Coat grill with non-stick cooking spray, place halibut on grill. Cook 3 minutes on each side, or until fish flakes with a fork. Remove to a serving platter and keep warm.


Combine reserved 1/3 marinade mixture with papaya nectar, water, cornstarch, and sugar. Cook over medium heat, stirring until mixture boils and is slightly thickened. Spoon sauce over cooked halibut. Garnish with chopped macadamia nuts.


Serves 4

[pastskater]

COD CAKE ON GRILLED TOAST

1 lb. thick, boneless, skinless dried salt cod
2 cups milk
4 cloves garlic, crushed and peeled
1 large yukon gold potato
1/2 cup heavy cream
1/2 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
12 thick slices ciabatta or other
country-style bread, grilled

1. Soak salt cod in a large bowl of cold water in the refrigerator for 3 days, changing water every 12 hours. Drain, pat dry, and cut into 3"–4" pieces. Bring milk and half the garlic just to a boil in a medium pot over medium-high heat. Reduce heat to medium-low, add salt cod, and simmer until tender, 35–40 minutes.

2. Steam potato in a steamer basket set over a pot of boiling water until soft, 35–40 minutes. Peel potato.

3. Remove pot with salt cod from heat and let fish cool in milk. Transfer fish to a large bowl. Strain milk into a small bowl, discarding garlic. Coarsely flake fish, discarding any stray bones and skin.

4. Bring cream and remaining garlic to a simmer in a small pot over medium-low heat. Simmer for 10 minutes, then set aside to let cool. Mash garlic in pot with cream with a fork.

5. Put potato into a large bowl and mash with a fork. Add cream and mashed garlic, flaked salt cod, and half the oil and mix with a wooden spoon until well combined but not smooth in texture. Mixture should be just moist enough to hold together when shaped into a 4"–5" patty. If it is too dry, stir in some of the milk, 1 tbsp. at a time. Season to taste with salt and pepper. Shape cod mixture into 12 4"–5"-long oval patties and put on a sheet pan. Cover and refrigerate until chilled, 20–30 minutes.

6. Heat 2 tbsp. of the oil in a nonstick skillet over medium heat. Working in batches, cook fish cakes until golden brown on each side , 2-3 minutes per side, adding remaining oil to skillet as needed. Put salt cod cakes on top of bread slices. Serve ona serving platter garnished with dandelion greens or other bitter greens, if you like.

[pastskater]

Salmon Soak


1/4 cup chopped green onions, bourbon, orange juice, soy sauce and packed brown sugar
3 tbsp chopped chives
2 tbsp lemon juice
2 cloves garlic, chopped
4 (6 oz) salmon fillets, about 1 inch thick

Combine first 8 ingredients in a resealable bag; add salmon. Seal and marinate 1 1/2 hours, turning occasionally. Prepare grill. Remove salmon from bag, reserving marinade. Place on grill coated with cooking

[pastskater]

Kebabs SCALLOPS

1/2 cup green, yellow and red bell peppers, cut into scallop sized pieces
1 1/2 lb fresh sea scallops, dry pack preferred
1 each lime and lemon, juiced
cup olive oil, virgin
1/4 cup fresh oregano and chives, minced
1 tsp salt
1/2 tsp black pepper, ground
8 whole white mushrooms

Bring a medium saucepot of water to a boil. Add the peppers and cook for about four minutes or until the peppers are just cooked. Drain and shock in ice cold water.

Combine the scallops with the citrus juices, oil, herbs and seasonings. Toss in the peppers and mushrooms. Marinate for one hour.

Assemble the kebabs, alternating peppers with the scallops, using the mushrooms at either end of the skewers. Over a preheated grill set on high, grill the kebabs for about five minutes turning once, until the scallops have become firm in texture to the touch.

[pastskater]

SHRIMP & SPICY SAUCE
serves 4


24 large fresh shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp minced garlic
1/2 tsp dried thyme
Salt and pepper, to taste

Sauce
6 plum tomatoes, halved and seeded and grilled or sun-dried tomatoes, rehydrated
2 tbsp chili sauce, fresh lemon juice and prepared horseradish
1 tbsp lime juice
1/4 tsp hot sauce or to taste
Dash Worcestershire sauce, or to taste

Prepare grill; grill tomatoes and set aside. Place shrimp, oil, garlic and thyme in a resealable bag; cover and marinate 1 hour.

Meanwhile prepare sauce by placing sauce ingredients in a food processor and process until smooth. Grill shrimp 2-3 minutes on each side; serve with spice sauce. Serves 4

[pastskater]

BAKED KUMU

1 WHOLE FISH APPROXIMATELY 2 LBS
SALT AND PEPPER
2 1/2 LEMONS
1 BUNCH DRIED FENNEL LEAVES
¼ LB BUTTER
1 ONION, SLICED THIN
2 MED POTATOES, SLICED THIN
2 FRESH TOMATOES, CUT IN QUARTERS
½ C WHTE WINE
3 TBSP PERNOD
CHOPPED PARSLEY

1. Preheat oven to 375F Season the fish inside and out with salt, pepper and jucie of half a lemon. Place fennel leaves inside fish.
Heat the butter in a large ovenproof skillet and brown the fish on both sides. Bake in the oven for 10 minutes.
Place the onions around the fish. Bake 10 more minutes.
Add potatoes and sprinkle with slat and bake 20 more minutes.
Add the tomatoes arts. Pour wine over the fish and sprinkle with Pernod,. Bake 8 minutes.
To serve: Transfer the fish with 2 spatulas to a large heated platter. Arrange vegetables around the fish. Pour the juices over the fish and sprinkle with parsley. Granish with 4 lemons halves.

Serves 2
*Use sea bass or red snapper if Kumu is not available

[pastskater]

SOFT FISH TACOS
1 TBSP LIME JUICE
1 TSP VEGETABLE OIL
1 LB YELLOWFIN TUNA OR OTHER LEAN FISH STEAKS
8 FLOUR TORTILLAS (8 INCH), WARMED
¾ C SHREDDED LETTUCE (ABOUT ¼ SM HEAD)
½ C FINELY CHOPPED ONION (ABOUT 1 MEDIUM)
Prepare spicy fresh chile sauce. Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Mix lime juice and oil; brush over fish steaks. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 5 minutes; turn. Broil 5 to 8
minutes longer or until fish flakes easily with fork.
Break fish into large flakes or cut into 1 inch cubes. Spoon scant ½ c fish onto center of each tortilla. Top with lettuce, bell pepper and onion. Roll up tortilla. Serve with sauce 4 servings.


SPICY FRESH CHILE SAUCE
¾ C FINELY CHOPPED TOMATO (ABOUT 1 MED)
1/3 C SLICED GREEN ONIONS ( ABOUT 3 MED)
1 TBSP FINELY CHOPPED HOT GREEN CHILE (ABOUT 1 SM)
1 TBSP CHOPPED FRESH CILANTRO LEAVE
¼ TSP GROUND CUMIN
1 CLOVE GARLIC, FINELY CHOPPED

Mix all ingredients.

[pastskater]

TUNA AND CHEESE PLEASE CASSEROLE

SERVES 6

Ingredients:
2 tablespoons butter
3/4 cup sliced mushrooms
1 tablespoon flour
1 cup milk
2 eggs, lightly beaten
1 can (7 ounces) tuna, drained and flaked
1/2 cup soft bread crumbs
2 tablespoons chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
2 cups (8 ounces) shredded Wisconsin Cheddar cheese
3 cups hot buttered noodles

Cooking Directions:
Melt butter in a saucepan. Sauté mushrooms in butter until slightly browned. Gradually add flour; stir until dissolved. Add milk and cook until thickened, stirring constantly. Blend in eggs, tuna, bread crumbs, and seasonings. Pour into greased 2 quart baking dish. Place in pan of hot water and bake at 350° F for about 40 minutes. Top with shredded Cheddar cheese and bake for another 5 minutes or until cheese is melted. Serve over hot buttered noodles.

Note: Salmon, crabmeat, lobster or minced clams may be used instead of tuna.

[pastskater]

CRAB'N JOE'S SPECIAL
SERVES 12
Ingredients:
1 loaf day-old French bread, cut into cubes
2 to 3 cups cooked crabmeat
1 cup finely chopped onion
1 cup chopped celery
1 cup water chestnuts, drained and chopped
1 cup mayonnaise
2 tablespoons plus 1 teaspoon sherry
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon curry powder
Dash cayenne pepper
3 eggs
3 cups milk
1 cup sour cream
3 cups (12 ounces) shredded Monterey Jack cheese

Cooking Directions:
Place half of bread cubes in bottom of 4 quart buttered baking dish. In large bowl, stir together crabmeat, onion, celery, water chestnuts, mayonnaise, sherry and spices. Mix well. Spread over bread cubes. Place remaining bread cubes over crab mixture. Beat eggs well and stir in milk. Pour over other ingredients in baking dish. Cover and refrigerate at least 4 hours or overnight.

When ready to bake, spoon sour cream evenly over top. Bake at 325° F for 1 hour and 15 minutes. Spread cheese on top and return to oven for 5 minutes. Serve hot.

[pastskater]

MOQUECA Brazilian Fish Stew
serves 4-6

2 lbs white fish filets, cut into large cubes, about 1.5 - 2 in.
juice of one lime
Salt and black pepper to taste
1 tbsp paprika

2 tbsp oil
1 large onion, sliced
3 cloves garlic, minced
3 large tomatoes, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1 bunch cilantro, chopped
1 can coconut milk

marinate the fish filets with salt, pepper, paprika and lime juice for at least one hour.
in a large sauté pan or dutch oven, sauté garlic in oil. turn off the heat at this point and using half of the vegetables start making layers of onions, cilantro, peppers and tomatoes. Cover the layers with the fish and the marinade.
cover the fish making other layers with the remaining onions, peppers, tomatoes and cilantro. add the coconut milk and sprinkle the top with salt. bring to a boil, and then reduce the heat to medium, medium-low and let simmer for 30-60 minutes or until fish and vegetables are cooked. serve with rice.

[pastskater]

MUSSELS COOKED WITH LAGER
3 LB 5 OZ LIVE MUSSELS
2 C LAGER
2 ONIONS, CHOPPED
5 GARLIC CLOVES, CHOPPED
COARSELY
1 FRESH GR. CHILI, SUCH AS JALAPENO OR SERRANO, DESEEDED AND THINLY SLICED
2/3 C FRESH TOMATOES, DICED OR CANNED CHOPPED
2-3 TBSP. CHOPPED FRESH CILANTRO

1. Scrub the mussels under cold running water to remove any mud. Using a sharp knife, cut away the feathery “beards” from the shells. Discard any open mussels that do not shut when tapped sharply with a knife. Rinse again in cold water.
2. Place the lager, onions, garlic, chili and tomatoes in a heavy based pan. Bring to a boil.

3. Add the mussels and cook, covered, over med high heat for about 20 minutes until the shells open. Discard any mussel that do not open.
4. Ladle into individual bowls and serve sprinkled with fresh cilantro.

[pastskater]

SHRIMP IN GREEN BEAN SAUCE
3 ONIONS, CHOPPED
5 GARLIC CLOVES, CHOPPED
2 TBSP. VEGETABLE OIL
5-7 RIPE TOMATOES, DICED
6-8 OZ GREEN BEANS, CUT INTO 2 INCH PIECES AND BLANCHED IN BOILING WATER FOR 1 MINUTE
¼ TSP. GR. CUMIN
PINCH OF GR. ALLSPICE
PINCH OF GR. CINNAMON
1/2 -1 CANNED CHIPOTLE CHILI IN ADOBO MARINADE, WITH SOME OF THE MARINADE
2 C FISH STOCK OR WATER MIXED WITH A FISH STOCK CUBE
1 LB RAW SHRIMP, PEELED
FRESH CILANTRO SPRIGS
1 LIME, CUT INTO WEDGES
1.Lightly fry the onion and garlic in oil over a low heat for 5-10 minutes.
2. Add the gr. Beans, cumin, allspice, cinnamon, the chipotle chili, and marinade and fish stock. Bring to a boil, then reduce the heat and simmer for a few minutes to combine and flavors.
3. Add the shrimp and cook for 1-2 minutes only. Then remove the pan from the heat and leave the shrimp to steep in the hot liquid to finish cooling , They are cooked when they have turned bright pink.
4. Serve immediately garnished with the fresh cilantro and accompanied by the lime wedges.

[pastskater]

SEAFOOD BAKE & SNAPPER
(not beginner recipe)
serves 4

Ingredients:
4 Roma tomatoes, chopped
4 6 ounce fillets of snapper (or grouper)
16 large shrimp
8 large scallops
16 little neck clams
16 pearl onions, peeled
1/2 pound small green beans or thin aspargus
2 ounces shredded carrots
4 tbs butter
1/2 cup white wine
salt and freshly ground pepper to taste
fresh thyme



Instructions:
Cut 8 8"x8" squares of parchment and place 4 on a baking sheet. Begin layering with chopped tomatoes, then fish. Sprinkle with salt and pepper. Arrange shellfish and onions around the fillets and top with green beans and shredded carrots.

Melt the butter and wine and boil 1 minute. Pour over the fish and top each fillet with a sprig of thyme.

Place the remaining pieces of parchment on top and fold to edges to seal each bundle. You can staple the edges for a tighter seal, leaving one corner open for steam to escape.

Bake in a preheated 425 degree oven for 12-15 minutes, depending on the thickness of the fish. Remove to serving plates and open parchment at the table.

[pastskater]

Shrimp Egg Foo YUM:biggrin:

Ingredients:
3 eggs
1 tsp minced garlic
small handful bean sprouts
6 cooked shrimp
crispy noodles (optional)

Instructions:
Begin scrambling eggs in a nonstick pan. While the eggs are still soft, add garlic, sprouts and shrimp. Fold these ingredients into the eggs very
gently. Serve while eggs are still soft with noodles on top.

Tasty served with soy sauce.

[pastskater]

FRENCH MONKFISH

Serves 4

1 kg monkfish

2 red peppers

1/2 head of garlic

200 g ground almonds

4 slices farmhouse bread

1 glass Rancio (red fortified wine)

Salt, pepper

100 g olive oil

Grill the red peppers and the peeled garlic cloves (except for one) and fry the bread in half the olive oil. Peel the peppers and crush them with the garlic, the ground almond and the butter. Caramelise this paste with the rest of the olive oil in a paella pan. Add 1/2 a glass of water. Once the paste comes back to the boil, add the rancio and then the monkfish cut into slices 1.5 cm thick. Allow the fish to cook, then serve.

You can also add shrimps or other fish and serve with toasted bread rubbed with garlic.

[ronnied504]

some real seafood,u need to come to new orleans for mardi gras.Any way my bowl of seafood gumbo is getting cold,lol.peace out

[Stitches]

some real seafood,u need to come to new orleans for mardi gras.Any way my bowl of seafood gumbo is getting cold,lol.peace out
yummm lekker!

Baked flounder:

2 fillets wrapped in foil with butter, green & red peppers, green onions, mushrooms, a pinch of sea salt and black pepper. Bake for 12 minutes at 325
delicious.

[pastskater]

STITCH I GOT'A LUV YA...YOU MAKE IT FOR ME TO HIT AND GO, WHEN NECESSARY. THANK YOU!:biggrin:

RASPBERRIED SALMON
4 six ounce Salmon Fillets, skinned & boned
1 3/4 tablespoons Fresh Dill, minced
1 cup Fresh Raspberries
1/2 cup Butter, melted
8 sheets of Phyllo Dough
Rub salmon with fresh dill. Sear salmon on a very hot grill just a few seconds on both sides, to give grilled diamond marks. Brush phyllo dough with 1/2 cup of melted butter on both sides. Place 2 sheets together for each piece of salmon. Place 1 salmon in center of each double sheet of phyllo dough. Top with 1/4 cup of fresh raspberries and gather up the corners of dough to cover the salmon and raspberries. Twist the pastry gently to seal with out splitting dough. Bake at 350 degrees for 30 minutes or until golden brown. Serve over hollandaise sauce.

[pastskater]

BAKED SALMON

Ingredients:
1 lb Salmon (or substitute any other fish)
1/3 cup Mayonnaise
1/2 teaspoon Salt
1 Onion, sliced thin
1/2 cup Grated cheese ( your favorite)
1 Tomato, sliced thin
dash Paprika or black pepper

Place fish in oven-proof baking dish. Sprinkle with salt.
Spread with mayonnaise like you are frosting a cake. Best to create a seal to lock in moisture.
Top with onion, tomato & cheese. Add paprika or pepper.
Bake at 375 for 45 min. Add small amount of water to dish if necessary.

[pastskater]

HALIBUT WITH VINAIGRETTE1 1/2 Pounds Halibut fish
1 cup Rice Wine Vinegar
1 1/3 cup Olive Oil
4 teaspoons Pureed Chipotle Peppers
4 tablespoons Honey
1 cup Mint Leaves
1/2 cup Chopped Cilantro
Salt and Pepper To Taste
Procedure. Combine all sauce ingredients till well mixed and pour over fish in pan before eating.
Do not burn sauce!
Prepare sauce first - Before fish is cooked!

Make sauce first and do not burn.
Have 1.5 pounds of halibut cut into equal portions and saute in pan with olive oil until fish is light and flaky. Lightly salt and pepper.
Combine with sauce and enjoy!

[pastskater]

SHRIMP WITH MANGO SAUCE

Ingredients:
30 peeled large fresh shrimp (about 2 pounds)
2-3 teaspoons chili powder
1/2 teaspoon kosher salt
1/2 tablespoon olive oil
Curried Mango Sauce
Garnish: lime wedges


Peel shrimp, leaving tails intact. Devein shrimp.
Toss together shrimp, chili powder, salt and olive oil in a large bowl. Thread 5 shrimp onto each skewer, bending each shrimp to pass through skewer twice.
Grill over high heat 4-5 minutes or just until shrimp turn pin. Turn once. Serve warm with Curried Mango Sauce. Garnish with lime wedges. Yield: 6 servings.

[pastskater]

Ciopinno "Salmon"
her writing is a bit condensed, but fear not the recipe is worth the time!~:wink:

1 Tbsp. Olive oil 2 cloves garlic 1 medium red onion 46 oz. clam juice 2 cans- 14.5 oz. garlic tomatoes .25 cup white wine 1 tsp. Dill 1 tsp. oregano 10 dashes Crystal (or other mild hot sauce) Ground pepper Homemade croutons Brown rice (pilaf, risotto, or others are fine, too) 1 pound salmon fillets .5 pound minced clams .5-pound salad shrimp 1 lemon
Heat the olive oil in a Dutch oven (large stew pot) over medium heat. Mince and sauté garlic and onion until opaque but not browned. Add clam juice, tomatoes, white wine, dill, oregano, Crystal, and ground pepper. Bring to a boil. Turn down and simmer about 30 minutes, stirring occasionally. Make rice and croutons. Set aside.
In the last 25 minutes before serving, cut salmon fillets into bite-sized chunks. Add to broth. In the last 15 minutes, add minced clams and shrimp. Cover pan and simmer until salmon is flaky but still moist and other seafood is warm but not tough. To serve, place rice in bottom of over-sized soup dish. Then place seafood on top. Ladle broth over all. Dot with croutons and lemon slices. Serve immediately.

[pastskater]

SALMON WITH ROSEMARY & MUSTARD SAUCE

Ingredients for fish:
4 skinned and deboned salmon fillets (8 ounces each)
salt and pepper
Ingredients for sauce:
1 cup dry white wine
1 cup heavy cream
3 sprigs of rosemary
2 Tablespoons Dijon mustard
Chopped shallots
Fish: Grill the 4 fillets. Season with salt and pepper to taste.

Sauce: Reduce one cup of dry white wine. Add chopped shallots and three sprigs of rosemary. When reduced to 3 tablespoons, add heavy cream and further reduce to 1/2 cup. Whisk in Dijon mustard. Separate onto 4 plates. Serve grilled salmon over the sauce.

[pastskater]

WALLEYES FRIED BEER BATTER AND MANGO SWEET AND SOUR DIPPING SAUCE
Ingredients
Flour for dredging walleye before battering
Six 8- to 10-ounce boneless, skinless walleye fillets, whole or cut into finger-sized strips
Oil for deep frying
Sweet and sour sauce:
1 cup sugar
2 teaspoons minced garlic
1-1/2 cup rice-wine vinegar
2 teaspoons chili paste with garlic
2 Tablespoons Asian fish sauce
2 Tablespoons cornstarch and 4 Tablespoons water mixed together
Garnish:
1/2 red pepper, finely diced (or a combination of colored sweet peppers)
4 green onions, green part only, finely sliced on the diagonal
1/2 mango, cut into 1/4-inch dice (other fruits such as fresh peaches, raspberries, wild blueberries, strawberries, or a combination of fruits may be substituted)
Beer batter:
2-1/2 cups flour
3 Tablespoons paprika
2 Tablespoons kosher salt
1 Tablespoon black pepper
Two to three 12-ounce cans of beer
Sweet and sour sauce: Combine sugar, garlic, rice-wine vinegar, chili paste, and fish sauce in a heavy-bottom saucepan over medium heat. Bring to a boil and simmer for 4 to 5 minutes until reduced and flavor is developed. Add cornstarch mixture and continue to cook until thickened. Put through sieve, prepare garnishes, and refrigerate until needed.

Beer batter: Whisk flour, paprika, salt, and pepper together until well combined. Whisk in beer to make a thin batter, not much thicker than buttermilk or heavy cream. Dredge walleye in flour and shake off excess. Dip into beer batter and deep fry in oil at 360 degrees until golden brown and crisp. Remove and drain. (Note: it is very important to hold the heat level during cooking. Using a heavy-weight frying pan will help keep the oil temperature from dropping after the fish is first put in the oil.)

Cover the bottom of 6 heated plates with 1/8 cup or more of the sauce mixed with 1 to 2 Tablespoons of the chopped mango. Sprinkle the red peppers and green onions over the sauce. Place the walleye on top and serve.

Serves: 6

[pastskater]

easy
Baked Salmon & Shrimp

Ingredients:
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon dill weed
Dash cayenne pepper
1/2 pound medium uncooked shrimp, peeled and deveined
1-1/2 pounds salmon fillets
3 garlic cloves, minced
1 cup uncooked long grain rice
2 cups chicken broth
Directions:
In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp.
Pat salmon dry; place in a greased 13-in. x 9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.
Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture. Yield: 6 servings.

[pastskater]

SPINACH AND ORANGE ROUGHY
1 package 10-oz. frozen chopped spinach 2 tablespoons dry bread crumbs 1/4 teaspoon ground nutmeg 1/8 teaspoon ground black pepper 8 ounces orange roughy fillets 2 tablespoons grated Parmesan cheese 1 lemon, sliced

Preheat oven to 350°F. Cook spinach according to package directions. Combine with bread crumbs, nutmeg and pepper. Place fish, skin-side down, in a well greased, 8-inch-square baking pan. Spread spinach mixture over fillets then sprinkle with Parmesan. Bake 20 to 25 minutes or until fish flakes easily. Serve with lemon slices.

[pastskater]

SALMON WITH SHERRY SAUCE

Ingredients and Preparation:
1 pound 5 ounces
(600 gram) salmon fillet.

Marinade:
Place following ingredients in glass bowl.

Juice from 1 lemon
3 tablespoons water
1 tablespoon olive oil
1/8 teaspoon graded pepper root
2 tablespoons olive oil for brushing salmon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper.

Cut salmon fillet into equal size pieces to fit skewers.
Place salmon in glass container.
Pour marinade over fish.
Refrigerate for 2 hours.

Garnish:
1 avocado
4-6 lemon wedges
Cherry tomatoes
4-5 sprigs parsley

Sherry Sauce:
5 ounces (1.5 deciliter) dry sherry
1½ fish bouillon cube
1 cup heavy cream
1 tablespoon lemon juice

Preheat oven to 440°F. (225°C.)
Place fish onto 4 skewers.
Cover baking pan with aluminum foil - brush with oil.
Place skewers with fish on foil - sprinkle oil, lemon pepper and salt on fish.
Bake fish about 7 minutes in middle of oven.

Directions for Sherry Sauce:
Cook sherry with bouillon until it has reduced to 3½ tablespoons (1/2 dl).
Pour in cream and stir - cook on medium heat until it reaches cream-like consistency.
Add lemon juice to taste.

Serving Suggestion:
Place skewers on a bed of saffron rice.
Spoon sherry sauce on salmon.
Garnish with avocado slices, lemon wedges and cherry tomatoes on a bed of saffron rice. Delicious!

[pastskater]

SALMON WITH LEMON SAUCE
SERVES 4



1-3/4 lbs. (800 gram) salmon fillet
1 teaspoon olive oil
Salt to taste
Freshly ground pepper


Directions for Salmon Fillets:
Rinse salmon in cold water, drain and pat dry with paper towel.
Cut salmon fillet into serving sizes.
Warm olive oil in a pan. Season fish with salt and pepper before placing pieces into pan.

Sauté lightly on each side over medium heat. Turn fish once, as over-handling may cause it to fall apart. Cover with lid.


Vegetables
1 pound savoy cabbage
2 carrots
1 leek
1 cube fish or chicken bouillon
1/4 cup water to dissolve bouillon cube
Salt to taste
Freshly ground pepper


Directions for Vegetables:
Wash and rinse vegetables. Cut into strips. Heat oil. Sauté carrots and leek first. Add savoy cabbage strips. Add a dash of bouillon liquid.Cover with lid for a few minutes. Season with salt and pepper.

Drain vegetables before serving.

Lemon Lemony Sauce:
1/2 stick butter (60 gram)
Juice from 1/2 lemon
Zest of 1 lemon
2/3 cup (1.5 deciliter) half and half or
heavy whipping cream
1 tablespoon chopped dill
1 tablespoon chopped parsley
Salt
Freshly ground white pepper
Retain 1/2 of the lemon zest and
Parsley for garnish.

Directions for Lemon Lemony Sauce:
Bring cream, butter and lemon juice to a slow boil while adding remainder of ingredients and stir.

Season with salt and freshly ground white pepper as needed.

Serving Suggestion:
Transfer vegetables onto the serving plate. Place salmon pieces on the vegetables.

Spoon lemon sauce over salmon. Garnish with lemon zest and freshly chopped parsley. Steamed redskins will go well with this meal.

I suggest redskins since they are lower in carbohydrates than white potatoes.

[pastskater]

ORANGE SALMON (Glazed)
SERVES 4
3 Tbsp Cajun spice
1 tsp. brown sugar
1/4 tsp kosher salt
4 boneless,skinless salmon fillets (6 oz each)
2 tbsp. vegetabel oil
1/4 c Seville orange marmalade
1 tbsp. Lime juice

Serve with
Lime Wedges

Combine Cajun spice, sugar and salt in a small bowl. Rub over all surfaces of fillets. Saute fillets in oil in a large nonstick skillet over med-high heat for 3 -4 minutes. Turn and saute an additional 2-3 minutes.
Blend marmalade and lime juice swirl in pan until melted. Carefully turn fish to glaze on all sides. The salmon is done when it begins to flake when tested with a fork.
Serve with lime wedges.

[pastskater]

L.A. BBQ SHRIMP
SERVES 4

2 LBS EXTRA LARGE SHRIMP
1/2 TSP SALT
1/2 TSP CAYENNE PEPPER
2 TBSP VEGETABLE OIL
6 TBSP UNSALTED BUTTER CUT INTO 6 PIECES
2 TSP ALL-PURPOSE FLOUR
1 TSP MINCED FRESH ROSEMARY
1/2 TSP DRIED OREGANO
3 GARLIC CLOVES, MINCED
3/4 C BOTTLED CLAM JUICE
1/2 C BEER
1 TBSP WORCESTERSHIRE SAUCE

1. Sear shrimp: Pat shrimp dry with paper towles and sprinkle with salt and cayenne. Heat 1 tbsp oil in large skillet over med high heat until just smoking. cook half of shrimp, without moving, until spotty brown on one side, about 1 minute: transfer to large plate. Repeat with remaining oil and shrimp.

Make sauce: Melt 1 tbsp butter in empty skillet ove med heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds. stir in in clam juice, beer, and Worcestershire, scraping up any browned, bits, and bring to boil Return shrimp and any accumulated juices to skillet. Reduce heat to medium low and simmer, covered, until shrimp are cooked through, about 2 minutes. Off heat, stir in remaining butter until incorporated. Serve

[pastskater]

Sizzling shrimp
14 medium garlic cloves, peeled
1 pound large shrimp (31 to 40 per pound), peeled, deveined, and tails removed
8 tablespoons olive oil
1/2 teaspoon salt
1 bay leaf
1 (2-inch) piece mild dried chile, such as New Mexico, roughly broken, seeds included (see note)
11/2 teaspoons sherry vinegar
1 tablespoon chopped fresh parsley leaves
1. Mince 2 garlic cloves with a chef’s knife or garlic press. Toss the minced garlic with the shrimp, 2 tablespoons of the olive oil, and salt in a medium bowl. Let the shrimp marinate at room temperature for 30 minutes.
2. Meanwhile, using the flat side of a chef’s knife, smash 4 garlic cloves. Heat the smashed garlic with the remaining 6 table¬spoons olive oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4 to 7 minutes. Remove the pan from the heat and allow the oil to cool to room temperature. Using a slotted spoon, remove the smashed garlic from the skillet and discard.
3. Thinly slice the remaining 8 cloves garlic. Return the skil¬let to low heat and add the sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until the garlic is tender but not browned, 4 to 7 minutes. (If the garlic has not begun to sizzle after 3 minutes, increase the heat to medium-low.) Increase the heat to medium-low; add the shrimp with the marinade to the pan in a single layer. Cook the shrimp, undisturbed, until the oil starts to gently bubble, about 2 minutes. Using tongs, flip the shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase the heat to high and add the sherry vinegar and parsley. Cook, stirring con¬stantly, until the shrimp are cooked through and the oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.

[pastskater]

Salmon
serves 4
To ensure even-sized pieces of fish, we prefer to buy a whole center-cut fillet and cut it into four pieces. If a skinless whole fillet is unavailable, follow the recipe as directed with a skin-on fillet, adding 3 to 4 minutes to the cooking time in step 2. Remove the skin after cooking. This recipe will yield salmon fillets cooked to medium. If you prefer rare salmon (translucent in the center), reduce the cooking time by 2 minutes, or cook until the salmon registers 110 degrees in the thickest part.
2 lemons
2 tablespoons chopped fresh parsley leaves,
stems reserved
2 tablespoons chopped fresh tarragon leaves,
stems reserved
2 small shallots, minced (about 4 tablespoons)
1/2 1/2
cup dry white wine
1/2 1/2
cup water
1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note)
2 tablespoons capers, rinsed and roughly chopped
1 tablespoon honey
2 tablespoons extra-virgin olive oil
S alt and ground black pepper
1. Cut the top and bottom off 1 lemon; cut the lemon into 8 to 10 1/4-inch-thick slices. Cut the remaining lemon into 8 wedges and set aside. Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet. Scatter the herb stems and 2 tablespoons of the minced shallots evenly over the lemon slices. Add the wine and water.
2. Place the salmon fillets in the skillet, skinned side down, on top of the lemon slices. Set the pan over high heat and bring the liquid to a simmer. Reduce the heat to low, cover, and cook until the sides are opaque but the center of the thickest part is still translucent (or until an instant-read thermometer inserted in the thickest part registers 125 degrees), 11 to 16 minutes. Remove the pan from the heat and, using a spatula, carefully transfer the salmon and lemon slices to a paper towel–lined plate. Tent loosely with foil.
3. Return the pan to high heat and simmer the cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Meanwhile, combine the remaining 2 tablespoons minced shallots, chopped herbs, capers, honey, and olive oil in a medium bowl. Strain the reduced cooking liquid through a fine-mesh strainer into the bowl with the herb-caper mixture, pressing on the solids to extract as much liquid as possible. Whisk to combine; season with salt and pepper to taste.
4. Season the salmon lightly with salt and pepper. Using a spatula, carefully lift and tilt the salmon fillets to remove the lemon slices. Place the salmon on a serving platter or individual plates and spoon the vinaigrette over the top. Serve, passing the reserved lemon wedges separately.