CITRUS GARLIC SHRIMP          > Back to Top <

     1/2           cup olive or vegetable oil
     1/2           cup orange juice
     1/3           cup lemon juice
3        to 4 cloves garlic -- minced
5          teaspoons grated lemon peel
4          teaspoons grated orange peel
1           teaspoon salt
     1/4      teaspoon pepper
1       1-pound package linguine
1              pound uncooked medium shrimp -- peeled and deveined
                        Shredded Parmesan cheese
                        Minced fresh parsley

In a blender or food processor, combine the first 8 ingredients; cover and process until blended. Pour into a large skillet; heat through. Meanwhile, cook linguine according to package directions. Add shrimp to garlic mixture; cook for 5 minutes or until shrimp turn pink. Thicken if desired. Drain linguine; top with shrimp. Sprinkle with Parmesan cheese and parsley. Serves 6.

HUACHINANGO A LA VERACRUZANA > Back to Top <

3 pounds red snapper fillets
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
2 pounds ripe tomatoes, grilled, peeled and coarsely chopped (grill until
they collapse)
1 medium onion, coarsely chopped
3 large garlic cloves, peeled and sliced
10 large pitted green olives, cut in half
12 large capers (if small ones use more)
2 pickled jalapeno chiles, cut into small strips
1/4 teaspoon oregano
1 large bay leaf
1/2 teaspoon sea salt (or to taste)

Place the snapper fillets in a glass baking dish; sprinkle both sides with salt, pepper and lime juice. Marinate 45 minutes.

Heat the oil in a skillet and saute the onion and garlic four minutes. Add the tomatoes, olives, capers, chiles, oregano, bay leaf and salt. Cook for 10 minutes over medium heat.

Pour the sauce of fish in baking dish and sprinkle with a bit of olive oil. Bake at 400 degrees F., uncovered for 20 minutes.

ITALIAN OVEN-BAKED PERCH 2         > Back to Top <

      2 c Flour
    1/4 c Seafood Seasoning Mix
           (recipe follows)
      2 md Eggs [beaten]
      1 c Milk
      2 lb Perch fillets
      3 c Italian bread crumbs
    1/4 c Butter

Combine flour and seasoning mix in a shallow dish, mixing well. Combine egg and milk in another shallow dish. Coat the fillets with the flour, dip in the egg mix, then in the bread crumbs. Brush butter on a large baking sheet, and place the coated fillets on it. Bake in a 350 degree oven for 15 minutes or until the fillets are golden brown. Garnish with lemon wedges and parsley. Serves 4.

LOBSTER AND STEAK COMBO > Back to Top <

4 ea Frozen medium lobster tails, thawed
1 lb Beef sirloin steak, 1" thick
2 ea Tomatoes, halved
Melted butter or margarine
1 ea Lemon, cut into wedges

Set oven control at broil and/or 550 degrees. Cut away thin undershell of lobster tails with kitchen scissors. Bend each tail backward toward shell to crack. (This prevents tails from curling while they broil.) Place lobster tails shell side up on broiler rack.

Diagonally slash outer edge of fat on steak at 1" intervals, Place steak on rack with lobster.

Broil 3" from heat 7 minutes. Season steak with salt and pepper; turn steak and lobster tails. Place tomato halves on broiler rack; brush lobster and tomatoes with butter. Broil 7 minutes longer. Season steak with salt and pepper. Serve with melted butter and lemon wedges. Serves 4.

LOBSTER BISQUE > Back to Top <

This is a soup to make after you have had a lobster feast and have leftover shells from 2 to 3 lobsters with perhaps a few little scraps of lobster meat for garnish, so try to
set some aside, or get extra to add a fillip to this very special bisque.

2 or 3 Lobster shells
6 cups water
3 tablespoons butter
1 rib celery, chopped
1 carrot, scraped and chopped
1 or 2 leeks, depending on the size, cleaned, trimmed and sliced
1 medium onion, chopped
2 tablespoons flour
1 1/4 cups heavy cream
Salt
Dash cayenne
Garnish: about 1/2 cup lobster meat, cut in bite-size pieces
and a sprinkling of paprika

Make a lobster broth: You will get more out of the lobster shells,if you crack them or grind them up a bit. If you have a food processor, break the shells up and put in a few pieces at a time, spinning until they break up into relatively small pieces. Cover the shells with the water and cook over medium heat for about 25 minutes. Strain. You should have about 4 1/2 cups lobster broth. In a heavy saucepan, melt the butter and saut� the vegetables gently, stirring, for about 5 minutes, until the vegetables are tender. Add the lobster broth and bring to a simmer, about 5 minutes. Either put the soup through a vegetable mill or pur�e in a blender or food processor. Return it to the heat and add the cream. Season with salt to taste and a little cayenne. Heat the lobster meat in the soup; then ladle equal amounts into 4 warm bowls, and sprinkle a little paprika or on top. Makes 4 servings.

LOBSTER IN TOMATO SAUCE       > Back to Top <

      2    Lobsters (about 2 lbs each) (live, or recently dead)
     25    Saffron strands; soaked in
    1/4 c Hot water
    1/4 lb Finely chopped onion
      1 md Leek; washed, finely chopped
      8 tb Fruity olive oil
      3    Garlic cloves; minced
      1 lb Tomatoes; skinned, seeded, and finely chopped
      4    Sun-dried tomatoes (in oil) pounded to a paste
    1/2 c White wine
    1/4 c Orange juice
      1    Bay leaf
           Salt & freshly ground Pepper
    1/2 c Finely chopped Fennel
    1/2 c Minced flat-leaf Parsley
      1 tb Finely chopped fresh Mint
           Saffron Rice

If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water.

To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife. Cut the tail into rings, slicing through the shell between the ribs.

Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac. Pour the coral (if any) and the green matter (which is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve. Put the saffron to soak.

In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent. Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 minutes.

Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes.

In the meantime push the coral and liver of the lobster through the strainer and beat the purree with the remaining olive oil. When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral purree. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice. Serves 4.

LOUISIANA FLOUNDER WITH CRAB STUFFING         > Back to Top <

      6 ea Pan-dressed flounder 3/4 pound each
        Crab stuffing
    1/3 c Lemon juice
      2 ts Salt
    3/4 c Melter butter or margarine
        Paprika

CRAB STUFFING
      1 lb Crab meat
    1/2 c Chopped onion
    1/3 c Chopped celery
    1/3 c Chopped green pepper
    1/3 c Melted oil or fat
      2 ea Cloves garlic, finely chopped
      2 c Soft bread cubes
      3 ea Eggs, beaten
      1 tb Chopped parsley
      2 ts Salt
    1/2 ts Pepper

FISH:

Clean, wash, dry fish. To make a pocket for the stuffing, lay the fish flat on a cutting board, light side down. With a sharp knife cut down the center of fish along the backbone from the tail to about1 inch from the head end. Turn the knife flat and cut the flesh along both sides of the backbone to the tail allowing the knife to run over the rib bones. Place fish in a single layer on a well-greased baking pan, 15x10x1". Stuff fish loosely. Combine remaining ingredients and mix well. Brush fish with sauce. Bake in a moderate oven, 350 degrees for 25 to 30 minutes or until fish flakes easily when tested with a fork.

CRAB STUFFING:

Thaw frozen crab meat, if needed. Drain crab meat. Remove any remaining shell or cartilage from crab meat. Cook onion, celery, green pepper, and garlic in fat until tender. Combine bread cubes, eggs, parsley, salt, pepper, cooked vegetables and crab meat; mix thoroughly.

Serves 6

MACADAMIA PARMESAN SOLE > Back to Top <

2 eggs
3/4 cup freshly grated Parmesan cheese
2 tablespoons flour
4 sole fillets (4 to 6 oz. each)
3 tablespoons vegetable oil
3 tablespoons butter or margarine
1/2 cup finely chopped roasted salted macadamia nuts

Place a 10-by-15-9nch rimmed baking pan in oven as it preheats to 425 degrees.

In a shallow pan beat eggs until blended. On wax paper, combine cheese and flour. Rinse fish and pat dry. Dip each fillet in egg to coat; drain briefly. Then coat with cheese mixture. Place fish in a single layer on wax paper.

Remove pan from oven; add oil and butter and swirl until butter is melted. Lay a fillet in pan, turning to coat with butter-oil mixture. Repeat with remaining fillets, arranging pieces in pan, keeping pieces slightly apart. Sprinkle with nuts.

Bake, uncovered, in a 425 degree oven until fish flakes when prodded in thickest part with a fork (7 to 10 minutes). Serves 4.

Alongside, offer fresh asparagus or broccoli spears and lemony rice.

MARYLAND LADY CRAB CAKES          > Back to Top <

      1 lb Maryland crabmeat
      1 c Bread crumbs, Italian seasoned
      1 lg Egg
    1/4 c Mayonnaise
    1/2 ts Salt
    1/4 ts Pepper
      1 ts Worcestershire sauce
      1 ts Mustard, dry
           Margarine, butter or oil for frying

Remove all cartilage from crabmeat. In a bowl, mix breadcrumbs, egg, [mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.

Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side.

Note: If desired, crab cakes may be deep fried at 350F 2 to 3 minutes, or until browned. Serves 6.

MARYLAND STYLE CRAB CAKES      > Back to Top <

      1 lb Crab meat
    1/4 c Mayonnaise (preferably homemade)
      2 tb Minced parsley
    1/2 ts Salt
    1/2 c Soft bread crumbs
      2 lg Eggs; beaten
      8 tb Butter

GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges or an appropriate sauce. Serves 6.

NATIVE CRAB CAKES         > Back to Top <

     12 oz Crabmeat
      2 lg Eggs -- beaten
      2 ts Dijon mustard
      1 ts Thyme
      2 tb Unsalted butter
    1/2 c Bread crumbs
      2 tb Light mayonnaise
      2 ts Italian parsley -- chopped
    1/8 ts Cayenne pepper
      4    Scallion -- thinly sliced

Combine all ingredients except scallions. Mix well. Add sliced scallions and mix. Form into eight 2-inch crab cakes. In a 10-inch skillet, melt butter over medium-high heat. Heat butter until hot but not smoking. Cook the crab cakes for 3 to 4 minutes on each side or until golden. Serves 4.

NEW ORLEANS JAMBALAYA > Back to Top <

1 medium onion (sliced)
1/2 cup chopped green pepper
1 clove garlic (minced)
1 cup uncooked white rice
2 Tbls. butter
1 cup ketchup
2-1/4 cups water
1 Tbls. vinegar
1/8 tsp. black pepper
1/8 tsp. red pepper
1 medium tomato (chopped)
1/2 cup cubed cooked ham
1/2 cup polish sausage (cut into bite size pieces)
1/2 Lb. deveined shelled raw medium-size shrimp

In a large skillet, saute onion, green pepper, garlic and rice in butter until onion is tender. Stir in ketchup, water, vinegar, black pepper, red pepper, tomato, ham, and polish sausage. Cover; simmer 20 to 25 minutes or until rice is tender. Add shrimp; simmer, uncovered 3 to 5 minutes or until shrimp turn pink, stirring occasionally.

NEWBURG SAUCE > Back to Top <

2 tablespoons butter
2 teaspoons shallots, minced
2 tablespoons paprika
1/2 cup dry sherry
2 tablespoons tomato paste
2 tablespoons brandy
2 cups Cream Sauce (follows)
1/8 teaspoon dried thyme
pinch cayenne pepper

Melt butter in saute pan. Add the shallots and saute over medium heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes. Stir in the tomato paste. Add the brandy to the saute pan, and carefully light it with a match.
When the alcohol has burned off, add the cream sauce, thyme, and cayenne. Cook for 2 minutes more. Makes 2 1/2 cups.

Cream Sauce
1/4 cup butter
1/4 cup flour
2 cups light cream
2 onions, studded with 3 cloves
2 bay leaves
salt and pepper, to taste
fresh nutmeg, grated, to taste

Melt the butter in a saucepan. Stir in the flour, and cook over low heat for 3 to 4 minutes. Do not brown. In another saucepan, bring the cream just to a boil. Stir the warm cream into the flour mixture, whipping until smooth. Add the onions and bay leaves, and simmer for 20 minutes on low heat. Season with salt, pepper, and nutmeg. Strain the sauce and serve. Makes 2 cups.

OVEN BAKED CRAB CAKES         > Back to Top <

      5 c Cornflakes
    1/2 c Mayonnaise
      2 tb Dijon mustard
      2 ts Old Bay Seasoning
    1/8 ts Cayenne pepper
      2 lg Egg yolks
      2 lb Jumbo lump crab meat
    1/4 c Unsalted butter, softened

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

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

With a 1/4 cup measure, form crab miguel into slightly flattened rounds about 2 1/2 inches wide and 3/4 inch thick and gently coat crab cakes with cornflakes, transferring as coated to a wax-paper-lined baking sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.

Preheat oven to 400F.

Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon butter on each crab cake and bake in the middle of the oven until crisp and cooked through, about 15 minutes. Serve with tartar sauce. Makes 20.

PAN FRIED LOUISIANA CRABCAKES ON MIXED GREENS         > Back to Top <

Yield: 1 Servings

      1    Extra large
      1 tb Mayonnaise
           Salt, to taste
      2 c Corn or peanut oil --Approximately
           Mixed Greens
      1 tb Sherry vinegar or Balsamic
    1/4 ts Ground black pepper
    1/4 ts Curry powder
      4 dr Tabasco pepper sauce
      1 ts Worcestershire sauce
           Vinegar
    1/2 ts Dijon mustard
1 3/4 ts Salt
           Freshly ground black Pepper
      1 tb Lemon juice
    1/8 ts Ground cloves
    1/8 ts Cayenne pepper
    1/2 ts Paprika
    1/4 ts Dry mustard
    1/4 ts Celery salt
      4 tb Olive oil
      1 tb Shallot -- minced
      1    Clove garlic -- minced
      4 tb Fresh chives or scallionTops -- chopped
    1/4 lb Mixed salad greens (1-1/2 Quarts)
      1 lb Fresh jumbo lump crabmeat All shells removed
      4 tb Dry bread crumbs
           Egg -- beaten

In a large bowl, whisk the vinegar with the mustard, 1/4 teaspoon of the salt and a pinch of pepper. Add 3 tablespoons of the oil slowly, whisking. Stir in the shallot, garlic and 2 tablespoons of thechives. Set this dressing aside.

Combine egg, mayonnaise, and seasonings. Add crabmeat and enough bread crumbs to absorb excess moisture.

Stir to blend well. Mixture should be firm enough to hold together. Adjust seasoning as desired. Form crabmeat mixture into 8 patties. Place on waxed paper for about 20 minutes to dry slightly. Pour oil into skillet to a depth of 1/2-inch and heat to 350 degrees.

Fry crabcakes for about 3 to 4 minutes per side or until golden brown on both sides. Do not crowd pan. Fry in several batches, if necessary. Drain on paper towel. Dress greens with vinaigrette and place on for serving plates. Top with crabcakes. Yield: 6 servings

PAN FRIED OR SAUTEED YELLOW PERCH         > Back to Top <

      6 sm Yellow perch 7-9 " long
      4 tb Bacon fat or lard
           Salt and pepper
      4 tb Butter
           Cornmeal
      1    Lemon, optional

Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them in the meal or meal-flour combination.

Heat the fat until it is hot enough to cook at once, but not burning, sputtering hot. Lay in the fish, turn heat down to barely a medium flame, and begin to brown the fish. Keep the fish loose from the pan bottom with a thin metal spatula.

Taking 8-10 minutes to a side (turn heat low if it seems to fry too fast), brown the fish slowly until crisp. Do not overcook. When the flesh is opaque the fish is done; one hopes it's all browned by then.

Add 4 Tbs. butter to the skillet after removing the fish and squeeze in the juice of a lemon, stir the fat and juices to loosen the dredgings, and pour over the browned fish. Serves 4.

PARKER HOUSE CRAB CAKES          > Back to Top <

Yield: 8 Servings

     16 oz Lump crab meat
    1/2    Red bell pepper, diced
    1/2    Yellow bell pepper, diced
      1 md Onion, diced
      2    Shallots, diced
      1    Clove garlic, diced
      1 tb Fresh basil, chopped
      1 tb Fresh parsley, chopped
      2 c Cracker crumbs, unsalted
      1 pt Heavy cream
      2    Whole eggs, blended
           Flour
           Olive oil

Saute peppers, onions, shallots, and garlic in 2 Tbs olive oil. Set aside and cool. In a mixing bowl, add crab meat, parsley, basil, sauteed onions, peppers, shallots and garlic. Mix thoroughly. Add cream and about 1 cup of cracker crumbs. The mixture should be stiff enough to shape. Adjust seasoning with salt and pepper. Shape crab mixture into oval cakes. Dip into flour, then egg mixture, then remaining cracker crumbs. Shake off excess cracker crumbs. Refrigerate for 1 hour. 6. Heat 2 Tbs olive oil in heavy skillet. Saute cakes until golden brown. Present 2 cakes per person.

PASTA JAMBALAYA > Back to Top <

8 oz. Penne, Mostaccioli or other medium pasta shape, uncooked
8 oz. Spinach Penne, Mostaccioli or other medium pasta shape, uncooked

2 tbsp. margarine
6 oz. uncooked boneless chicken breast, sliced into thin strips
12 shrimp (21 to 25), peeled and deveined
4 oz. thinly sliced andouille sausage
1 tbsp. garlic, chopped
1/4 cup chopped scallions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/2 cup chopped onion
1/2 cup chopped tomatoes
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1/4 tsp. thyme leaves
1/4 tsp. oregano leaves
1/2 tsp. paprika
1 tbsp. tomato paste
1 cup chicken broth, skimmed of fat
2 tbsp chopped parsley

Cook pasta according to package directions; drain. Melt 2 tablespoons margarine in a large saut� pan over medium-high heat and add chicken and shrimp. When chicken and shrimp are partially cooked, add sausage, garlic, chopped vegetables,salt, black and cayenne peppers, thyme, oregano and paprika. Cook for several minutes until vegetables are partially cooked. Add tomato paste and stock. Bring to a boil and reduce until sauce is fairly thick. Remove the parsley and the two cooked pastas and mix thoroughly or pour sauce directly over the hot pasta.

PECAN BREADED OYSTERS          > Back to Top <

Serving Size: 4

   2                    vanilla beans -- split in half
   1      medium        cucumber, peeled, seeded -- diced
   4      ounces        heavy cream -- or whipping cream
   4      ounces        unsalted butter
   1      pinch         salt -- to taste
   1      pinch         black pepper -- to taste
   4      large         plum tomatoes -- peeled,seeded,diced
   5      ounces        pecan halves
   8      ounces        flour
16                    raw oysters -- reserve bottom shell
   1      tablespoon    butter -- or vegetable oil

THE SAUCE

To prepare sauce, combine first three ingredients and bring to a boil. Reduce slightly, allowing vanilla flavor to come out. Whisk in butter. Season to taste. Add tomatoes and set aside.

THE OYSTERS
To prepare oysters, grind pecans and flour in food processor, making "pecan meal." Dredge oysters in pecan meal. Saute in small, nonstick pan with vegetable oil or butter for two minutes on each side over high heat.

FINISH
Place four shells on each of four plates, spoon sauce into shells, and place one oyster on top of each.

PEPPER OYSTERS          > Back to Top <

Serving Size: 6

24       ea           Oysters, fresh
   2       tb           Peppercorns, black
   3       lg           Garlic, cloves, peeled
     1/2   ts           Salt
   3       tb           Oil, olive
   3       ea           Bay leaves
   2       tb           Juice, lime, fresh

       Shuck the oysters and reserve their shells and juice. Put the oyster juice into a hot saute pan and bring it to a boil. Add the oysters and poach gently 2 - 3 minutes until their edges curl slightly. Put the peppercorns, garlic, and salt in a mortar and grind the mixture to a rough paste. Add a 1/2 cup of hot oyster juice to the mortar and continue to grind.

       Remove oysters from the saute pan and reserve.

       Add olive oil and bay leaves to the liquid in the pan and bring the mixture to a boil. Blend in the mixture from the mortar, then return the oysters to the pan and heat very briefly.

       Remove the pan from the heat and add the lime juice. Turn out onto serving plates and pour some sauce over the oysters.

       Serve cold or at room temperature. Refrigerate overnight for best flavor.

PISMO BEACH STEAMED MUSSELS         > Back to Top <

Yield: 8 servings

     1/4 c olive oil
       4    cloves garlic; minced
       1 sm green bell pepper; chopped
       1 sm onion; chopped
       1 tb crushed red pepper flakes
     1/3 c chopped parsley
       1 c dry white wine
       2 c clam juice
       2 c tomato puree
       2 c whole peeled tomatoes
       2    Roma tomatoes; sliced
            Salt; pepper
     1/4 ts dried oregano leaves
     1/4 ts dried crushed basil leaves
      32 lg black mussels
      12    fresh basil leaves; chopped

Combine oil, garlic, green pepper, onion, red pepper flakes and parsley in 8-quart pot. Cook over medium heat until vegetables are soft, about 5 minutes. Add wine, clam juice, tomato puree, whole tomatoes, Roma tomatoes, salt and pepper to taste, oregano and dried basil. Bring to boil. Cover, reduce heat and simmer 5 minutes. Turn heat to medium-high and add mussels. Cover and cook until mussels pop open, 3 to 5 minutes. Pile mussels into 8 soup bowls with some of broth. (Discard any mussels that do not open.) Top with fresh basil leaves just before serving.

QUICK BAKED CATCH OF THE DAY > Back to Top <

Walleye or other fresh fish fillets
Milk
1 bag of potato chips
1/2 cup parmesan cheese
1/2-3/4 teaspoon thyme
1 sleeve soda crackers, crushed
4 tablespoons melted butter

Cut fish into you favorite-size pieces. In Ziploc bag, crush potato chips. Add parmesan cheese and thyme to bag and shake well. Dip fish in milk, then coat with potato chip mixture. Spray two large cookie sheets with non-stick cooking spray and sprinkle with crushed soda crackers. Place fish on the cookie sheets. Drizzle with melted butter. Bake uncovered at 500 degrees for 10 minutes or less, just until fish flakes.

RED ONION AND DILL SAUCE FOR FISH > Back to Top <

The cook who submitted this sauce grilled it with Cape Cod's legendary codfish, but we found it's equally delicious spooned over other types of fish.

1/3 cup finely chopped red onion

1/4 cup mayonnaise or salad dressing

2 Tbsp. snipped fresh dill

1 Tbsp. lemon juice

2 tsp. Dijon-style mustard

Salt

Pepper

In a small bowl, combine red onion, mayonnaise or salad dressing, dill, lemon juice, and mustard. Stir in salt and pepper to taste. Serve immediately with grilled or broiled fish, or cover and chill in refrigerator for up to 3 days. Makes 1/2 cup sauce.

SAUTEED HOISIN SHRIMP > Back to Top <

makes 4 servings

3 tablespoons hoisin sauce
2 tablespoons EACH vinegar and water
2 teaspoons sugar
1/2 teaspoon EACH ground ginger and cornstarch
1/8 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 pound medium-size raw shrimp, shelled and deveined
1 clove garlic, minced or pressed
6 green onions (including tops), diagonally cut into 1-inch lenghts

Mix hoisin sauce, vinegar, water, sugar, ginger, cornstarch, and red pepper; set aside.

Heat oil in wok or wide frying pan over medium high heat. Add shrimp and garlic and cook, stirring occasionally, for about 2 minutes. Add onions and hoisin mixture and cook, stirring, until sauce is thickened and shrimp are opaque in the thickest part when cut (about 3 minutes).

SAVORY GRILLED PERCH         > Back to Top <

Yield: 1 servings

    1/4 c Olive oil
      1 t Salt
2 1/2 T Worcestershire sauce
      4 sm Fish, cleaned
      1 t Onion powder
    1/4 t Garlic powder
      4 t Lemon juice

Combine oil, onion powder, salt, garlic, Worcestershire sauce and lemon juice. Brush fish inside and out with mixture. Place on grill six inches from hot coals. Cook for five minutes. Turn over and brush with remaining mixture. Cook three more minutes or until flesh flakes at touch of fork.

SAVORY SALMON LOAF > Back to Top <

1/2 cup buttered bread crumbs
2 eggs, slightly beaten
1/2 cup milk
1 pound can salmon
1 teaspoon lemon juice
1/2 teaspoon salt
dash pepper
1/2 teaspoon poultry seasoning
2 teaspoons finely chopped onion
1/2 cup finely chopped celery
1 tablespoon chopped parsley
1 tablespoon melted butter

Combine all ingredients in order given. Pack firmly into buttered loaf pan. Bake in preheated 350 oven for 30 to 40 minutes. Turn on platter and garnish with sliced hard cooked eggs and sliced sweet pickles. Makes a small loaf; double recipe is better.

STEAMED SALMON WITH SAUTEED SPINACH AND HAZELNUTS > Back to Top <

Serves 4

1 lemon, cut in half
6 sprigs thyme
6 cloves garlic
4 salmon fillets, 6 ounces each
1 tablespoon olive oil
1 small onion, chopped
2 shallots, chopped
1 teaspoon chopped fresh thyme
2 teaspoons chopped fresh basil
2 tablespoons red wine vinegar
1 pound spinach, stems removed
1 teaspoon freshly ground black pepper
1/2 cup toasted, ground hazelnuts
Kosher salt to taste

To steam the salmon: Place lemon halves, thyme sprigs, and 3 of the garlic cloves in 2 cups of water in a large saute pan. Bring to a boil. Place the salmon fillets in a large bamboo steamer, put the lid on the steamer, and place over the boiling water. Steam the salmon for 8 to 10 minutes, or until just barely done.

While the salmon is steaming, chop the remaining 3 garlic cloves, and heat the olive oil in a large saute pan. Add onion, shallots, and chopped garlic. Saute until you can see smell the aroma. Add the thyme, basil and vinegar. Add spinach and saute just until it starts to wilt, 1 to 2 minutes. Do not overcook.

Remove from heat, season with pepper, and add the hazelnuts. Season with salt
to taste. Place spinach on a platter and place steamed salmon on top of the spinach. Serve hot.

PACIFIC SALMON CRUSTED WITH DUNGENESS CRAB SERVED WITH PICKLED VEGETABLE SALAD > Back to Top <

Six 170-gram (6 ounces) pieces of salmon fillet
16 ml (1 Tablespoon) olive oil
Six 55-gram (2 ounces) portions of fresh crabmeat
22 ml (1-1/2 Tablespoons) fresh horseradish
30 ml (2 Tablespoons) fresh basil, chopped
Pinch of salt
2 egg whites, whipped to foamy consistency
18 radishes
12 baby carrots, cooked
6 baby beets, cooked
30 green beans, blanched until 3/4 cooked
1 medium red onion, sliced
150 ml (2/3 cup) water
150 ml (2/3 cup) white wine vinegar
50 ml (1/4 cup) red wine vinegar
30 ml (2 Tablespoons) coarse salt
5 ml (1 teaspoon) mustard seed
1 whole allspice or 5 ml (1 teaspoon) ground allspice
1 clove, whole garlic
5 black peppercorns
90 ml (6 Tablespoons) unsalted butter

Sear the salmon pieces in the olive oil in a very hot pan; remove and set on a large plate to cool. Mix the crab, horseradish, basil, a pinch of salt and the whipped egg whites. Place 1/6 of this mixture on each salmon piece. Refrigerate.

Place all the vegetables in a nonmetallic container. Bring the water, vinegar and spices to a boil, then immediately strain the hot pickling liquid over the vegetables and place in the refrigerator to cool.

Warm the salmon pieces at room temperature for 20 minutes. Bake at 190 degrees C (375 degrees F) for 10 minutes. Remove the pickled vegetables from the refrigerator, rinse under warm water, then saute them in butter for 2 minutes. Serve the salmon on a bed of sauteed vegetables.

SHARK STEW > Back to Top <

Yield: 4 -6 serving

2 c Celery; cut into 1" pieces
2 md Onion; chopped
3 tb Water
58 oz Tomato, stewed, with Mexican seasoning
1/2 c Cilantro, fresh; chopped
2 lb Shark; or other firm white fish, boned, skinned & cut into pieces about 1-1/2" x 3"
Hot cooked rice
Homemade or prepared salsa
Cilantro leaves
Plain yogurt or sour cream
Lime wedges
Salt and pepper

In a 5-6 qt pan, combine celery, onions and water. Stir often over medium-high heat until water evaporates and vegetables start to stick and brown slightly, about 10 min. Stir in tomatoes and their liquid into pan along with chopped cilantro. Bring to full boil on high heat. Push fish down into vegetables; cover and simmer on low heat until fish is opaque but still moist-looking in the center of the thickest piece (about 20 minutes). Ladle stew into wide bowls and add cooked rice, salsa, cilantro leaves, yogurt, juice from lime wedges and salt and pepper, to taste.

SHRIMP LINGUINE > Back to Top <

1 lb. cleaned and deveined shrimp
1 tbls. olive oil
1 squash (cut into pieces)
1 zucchini (cut into pieces)
1 onion (cut into chunks)
1 clove garlic (chopped)
red pepper flakes
Parmesan cheese
1 lb. Linguini (cooked)

Clean and devein shrimp. In a large skillet, combine shrimp, onion and garlic; stir fry in olive oil for 5 minutes. Remove from skillet and keep warm. In same skillet, stir fry zucchini and squash for 5 to 7 minutes. Meanwhile, cook linguine according to package directions. Toss together with shrimp and veggies, season with red pepper flakes to taste. Serve with generous amounts of Parmesan cheese.

SHRIMP STUFFED AVOCADO       > Back to Top <

Yield: 4 Servings

      2    Avocados
1-1/2 c Small cooked shrimp, chilled
           Lettuce leaves
           Mayonnaise or choice of dressing
           Cherry tomatoes

Cut avocados in half lengthwise; discard seed. Fill each half with shrimp; place on lettuce leaves. Top with mayonnaise or choice of dressing. Garnish with tomatoes.

SIMPLE SHRIMP SALAD > Back to Top <

1 (7 oz.) package sea shells (cooked)
2 cans shrimp
1/2 cup pickle relish
1/4 cup carrots (shredded)
2 Tbls. green pepper (chopped very fine)
2 stalks celery (chopped very fine)

In medium bowl, combine all ingredients together. Season with paprika, garlic salt, salt, pepper, sweet pickle juice and mayonnaise to taste. Refrigerate for at least 30 minutes.

NOTE: small fresh shrimp may be substituted

SMOKED OYSTERS ON CUCUMBER ROUNDS          > Back to Top <

Yield: 28 Rounds

      1 cn ( 3 1/2 oz.) smoked oysters
    1/2 c Whipped cream cheese
      1 tb Chili sauce
      1    Long English cucumber
           Pimiento bits, well drained
           Fresh dill sprigs

Drain oysters and place on paper towels to dry. Transfer to small bowl and chop finely. Stir in cream cheese and chili sauce. (Recipe may be prepared ahead this point.)

Run tines of fork down length of cucumber to create decorative grooves around outside. Cut cucumber into 1/2 inch rounds.

At serving time, spread 1 tsp oyster mixture on each round and garnish with pimiento and dill. Serve immediately.

SOUTHERN BAKED CATFISH        > Back to Top <

Yield: 4 Servings

      2 lb Catfish, pan dressed or fillets
      1 ts Lemon juice
      1 ts Worcestershire sauce
          Salt to taste
         Pepper to taste
         Packaged seasoning mix for fish or chicken

Score catfish and rub with juice, sauce, salt and pepper. Coat with mix and place in shallow greased pan. Bake 15 minutes at 450 degrees, then reduce heat to 350 degrees for 30-40 more minutes.

SOUTHERN CRAB CAKES WITH COOL LIME SAUCE         > Back to Top <

Yield: 4 Servings

    2/3 c Mayonnaise
      1 tb Lime juice
    1/4 ts Red pepper, greound
     12 oz Crabmeat; drained and flaked
      1 c Bread crumbs, dry; divided
      2 oz Pimiento; drained
      2 tb Green onions; minced
      2 tb Margarine

COOL LIME SAUCE
    1/2 c Mayonnaise
    1/4 c Sour cream
      1 tb Lime juice
      2 ts Lime peel; grated

Mix mayonnaise, lime juice and red pepper. Add crabmeat, 1/2 cup of bread crumbs, pimientos and green onions. Form into 8 patties about 1/2" thick; coat in remaining bread crumbs. Cook patties in margarine in large nonstick skillet over medium heat 3 minutes per side or until browned and heated through. Serve immediately with Cool Lime Sauce.

Cool Lime Sauce: Mix all ingredients. Serve with Southern Crab Cakes.

SOUTHWESTERN RAINBOW TROUT > Back to Top <

2 Tbls. olive oil
4 Rainbow Trout Fillets (about 4 oz. each)
2 tsp.. butter
2 cloves garlic (minced)
1/4 cup chopped green onion
1 tomato (peeled, seeded and diced)
1/2 cup fresh or frozen whole kernel corn
1/2 cup snow peas (cut in half diagonally)
1/2 tsp. parsley flakes
1 tsp. finely chopped jalapeno pepper
1 tsp. fresh lemon juice
1/4 tsp. salt
Dash white pepper
1/4 cup heavy cream

In a large skillet, heat oil over medium-high heat. Saute trout 1 to 2 minutes on each side or until fish flakes easily; set aside. Melt butter over medium heat. Saute green onion and garlic about 1 minute. Add tomato, corn, snow peas, parsley flakes, jalapeno, lemon juice, salt and pepper. Simmer about 3 minutes. Stir in cream; gently simmer about 1 more minute. Top trout with sauce and serve immediately.

SPICY SIZZLING SHRIMP         > Back to Top <

Yield: 3 Servings

    1/4 c Soy sauce
      2 tb Lime juice
      2 tb Brown sugar
      2    Cloves garlic, minced
1 1/2 ts Tabasco sauce
    3/4 lb Large peeled uncooked shrimp

Stir together soy sauce, lime juice, brown sugar, garlic and Tabasco in a medium bowl until blended. Remove about half the mixture and set aside. Toss shrimp in remaining mixture.

Preheat barbecue to medium-high. Place shrimp on a barbecue rack or thread onto skewers to prevent them from falling through grill. Barbecue for about 3 to 4 minutes or until opaque, brushing continuously with reserved soy sauce mixture.

SUCCULENT SCALLOPS IN CREAM SAUCE > Back to Top <

2 Tbls. butter or margarine
1 medium red pepper (cut into strips)
1 cup uncooked regular rice
1 envelope golden onion soup mix
2-1/4 cups water
1 Tbls. lime juice
1/4 cup light cream or half and half
1 pound bay scallops
2 medium green onions (sliced)
Pepper to taste

In a medium skillet, melt butter and cook red pepper over medium heat until crisp-tender. Stir in uncooked rice. Mix together soup mix, water and lime juice; add to skillet.
Bring to a boil, then simmer covered 30 minutes or until rice is tender. Stir in remaining ingredients and cook covered 5 minutes or until scallops are tender. Makes 4 servings.

TEX MEX HOT FISH         > Back to Top <

Yield: 4 Servings

     16 oz Frozen halibut or haddock fillets
      2 tb Butter, melted
    1/2 ts Salt
      8 oz Jalapeno salsa
     22 oz Can sliced ripe olives, drained
       Lemon or lime wedges

Place frozen block of fish on 20x12 inch piece of heavy-duty aluminum foil; seal securely. Bake on ungreased cookie sheet in 450 degree oven 25 minutes. Turn back foil; pour margarine over fish. Sprinkle with salt; top with salsa and olives. Bake uncovered until sauce is hot, about 10 minutes. Serve with lemon or lime wedges.

TOMATO TOPPED COD         > Back to Top <

Serving Size: 4

1 1/2           cups water
2        tablespoons lemon juice
1 1/2         pounds cod fillets
                        Pepper, to taste
1              small onion, finely chopped
2              large tomatoes, sliced
     1/2           cup chopped green bell pepper
     1/2           cup seasoned bread crumbs
     1/4           cup grated Parmesan cheese
     1/2      teaspoon dried basil
1         tablespoon vegetable oil

In a bowl, combine the water and lemon juice. Add fish; soak for 5 minutes. Drain and place fish in an 11 x 7 x 2-inch baking dish coated with nonstick cooking spray. Sprinkle with pepper. Layer with onion, tomatoes and green bell pepper. Combine the remaining ingredients; sprinkle over top. Bake, uncovered, at 375� for 20 - 30 minutes or until fish flakes easily with a fork.

TRADD STREET SHRIMP > Back to Top <

1 6-oz. pkg. long grain and wild rice mix

1 cup chopped green sweet pepper (1 large)

1 cup chopped celery

1 cup chopped onion (1 large)

1/4 cup butter

1 10-3/4-oz. can condensed cream of mushroom soup
1 cup shredded cheddar cheese (4 oz.)

1 cup shredded Swiss cheese (4 oz.)

1 to 1-1/2 lb. cooked, peeled, and deveined shrimp

1/4 teaspoon ground black pepper

2 lemons, very thinly sliced

Prepare rice mix according to package directions. Meanwhile, in a medium saucepan cook and stir green pepper, celery, and onion in hot butter about 5 minutes or just until tender.

In a very large bowl, combine the cooked rice, cooked vegetable mixture, mushroom soup, cheddar cheese, and Swiss cheese. Stir in the cooked shrimp. Spoon mixture into a 3-quart rectangular baking dish. Sprinkle with half of the black pepper. Arrange lemon slices over shrimp mixture. Sprinkle with remaining black pepper. Bake, covered, in a 375 degree F oven about 40 minutes or until heated through. Let stand 10 minutes before serving. Makes 6 servings.

SHALOM FROM SPIKE & JAMIE

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