-Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Pie Walleye Keywords: fish, walleye Ingredients: 2 1/2 cups fish stock 4 tbs butter or margarine 1/3 cup flour 1/4 cup cooked peas, drained 1 cup cleaned cooked shrimp 1 cup of boiled walleye 1/2 cup prepared horseradish (opt) pastry for single crust Prepare fish stock as follows: Place head and backbone of filleted walleye into kettle with 1 cup diced celery, 1/3 cup thickly sliced carrots, 1 1/2 tsp salt and 3 cups cold water. Cover and simmer for 20 minutes. Strain. Pick out and save celery and carrots for pie filling. Melt butter. Blend in flour and add fish stock stirring until sauce thickens. Add cooked carrots, celery, peas, shrimp and boiled fish. Stir in horseradish if desired. Turn mixture into 9-inch pie pan and cover with pastry which has been rolled about 1/8 in. thick. Crimp edges. Bake in hot oven (450 degrees) for 20 to 25 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Savory Grilled Perch Keywords: perch, grilled, fish Ingredients: 1/4 cup olive oil 1 tsp onion powder 1 tsp salt 1/4 tsp garlic powder 2 1/2 tbs Worcestershire sauce 4 tsp lemon juice 4 small fish, cleaned Directions: 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. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Salmon with Green Sauce Keywords: fish, salmon Ingredients: 2 1/2 lb Salmon fillet, 1/2 cup dry white wine 1/2 teas. salt 1/2 teas. pepper Green Sauce 3 loose cup herbs, washed ( a mixture of chives, dill, parsley, watercress basil, and tarragon) 1/2 teas. salt 1/4 teas. Tabasco sauce 1 egg yolk 2 tbs Dijon style mustard 3/4 cup oil (half canola, half olive) Directions: Place the fillet in a large ovenproof saucepan with a lid and add the wine, salt and pepper. Bring to a boil on top of the stove, cover immediately with the lid and place in preheated 400 degree oven for 10 min. At this point the salmon will still be slightly under cooked in the center. Remove the salmon from the oven and set aside, covered for 10 mon. The salmon will continue cooking in its own residual heat. Pour off and reserve the juice from around the salmon. There should be approx. 1/2 cup. In the food processor, place the herbs and the reserved salmon juice and process until the herbs are chopped fine. Add the salt, tabasco sauce, egg yolk, and mustard and process until combined. OPTIONAL: To kill any possible salmonella bacteria in the egg yolk, pour the contents of the processor bowl into a 2 cup measuring cup. Place the cup in a saucepan, fill the pan with enough water so that it extends 2/3 of the way up the outside of the cup. Bring the water to a boil and cook the mixture, stirring gently, until it reaches a temp. of 160 degrees. Set the pan off the heat and allow the cup to remain in the hot water bath for at least a minute. (It will reach a temp. of 165 or 170 degrees.) Return the contents of the cup to the food processor and add the oils in a steady stream, while the machine is operating. The sauce should be a smooth and beautiful green color. Pour the sauce onto a large platter, place the salmon fillet on top, cutting it if necc. to make it fit properly, and serve while lukewarm or at room temp. Yield: 6-8 servings -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Pasta with Smoked Salmon. Keywords: salmon, fish Ingredients: 1 1/2 cup heavy cream 1 lb asparagus 6 oz smoked salmon 1 lemon 3/4 lb dry fettuccine 2 tbs butter salt and pepper Directions: In a small saucepan, bring the cream to a boil and let simmer to reduce to 1 cup. Break off the ends of the asparagus, cut the spears into pieces and cook in boiling salted water for about 7 minutes or until tender. Drain. Cut the salmon into strips. Grate 1 tsp zest and squeeze 1 tsp juice from the lemon. Cook the pasta in boiling water about 12 minutes or till just done. Return to the hot pot and toss with the reduced cream, asparagus, smoked salmon, lemon zest and juice, butter. Salt to taste and plenty of fresh ground black pepper. Serve immediately. Makes 4 servings If using ricotta cheese and milk instead of the cream, do not reduce it but mix only the amount the recipe calls for and heat. Puree the ricotta in a blender and thin with a little milk. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Scottish Smoked Salmon Keywords: fish, salmon Ingredients: For a 10-to-12-lb salmon salt cure: 2 cups coarse or iodized salt 2 cups dark brown sugar 2 tbs cognac or brandy Directions: Scrape or scale the fish. Split through the back into butterfly style to clean. Cut the head and remove the bones. Salmon smoked according to the old Scottish method is not washed out. The blood particles may or may not be washed out. Dry the fillets carefully if washed. Pour the brandy or cognac over the fill the fillets. Rub well all over with the salt cure. Lay the fish skin down in in a suitable wooden box. Rub the cure mixture into the raw flesh and fold the fish with the cure inside. Place a board on the fish with a 25-to-30 lb weight.Scottish fishermen would place a "killick"(an anchor weighing 28 lbs) over the salmon fillets to leach the moisture from the fish tissue and replace it with the salt, thus inhibiting the spoiling action of ba bacteria. This method is still used today. Hang the fish in a dry, cool shaded place, spreading it with sticks to permit even drying, until a filmy skin or pellicle forms. Cold smoke for approximately 48 hours. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Snack Smoke Salmon Canapes Keywords: fish, snack, salmon Ingredients: 6 oz creamed cheese(softened) 2 tsp prepared mustard 25 canapes bases 4 oz smoked salmon parsley Directions: Blend cream cheese and mustard; spread part of mixture thinly on canape bases. Place piece of salmon on each canape, top with dot of remaining mixture, or if desired, pipe all the cream cheese mixture around base. Top each with a sprig of parsley. Makes 25 canapes -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Shark Marsellaise Keywords: stove top, fish, shark Ingredients: 2 lbs shark fillets 1 onion minced 1 tbs chopped parsley 1 clove garlic, minced 1/2 cup dry white wine 3 firm tomatoes, diced 3 tbs cooking oil salt & pepper Directions: Pour oil in oven proof dish, place over medium flame. Add onion, parsley, garlic, tomatoes, salt and pepper. Place fillets over top of vegetables. Cover and bring to boil. Lower flame. Simmer for 15 minutes. Add wine and bring to boil. Transfer dish to 350 degree preheated oven. Bake 10 minutes or until fish flakes easily with fork. Remove fish. Strain sauce through sieve and heat to boiling. Pour sauce over fillets. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Island Seafood Treat Keywords: stove top, crab, grouper, fish, scallops Ingredients: 1 lb bacon, cut in 1/2 in pieces 5 stk celery, sliced diagonally 2 tbs olive oil 2 red bell peppers, diced 1 large onion, diced 6 cloves garlic, minced 2 14 oz cans plum tomatoes 3 chili peppers (optional) minced 4 tsp dry thyme 3 bay leaves 1 tsp cayenne (optional) 3 cups clam juice 2 cups chicken stock 2 lbs grouper or snapper in 2' slices 1 lb shrimp, peeled deviened 1 lb sea scallops 1 lb lump crab meat, shelled grated rind of 2 oranges 1/4 cup chopped parsley Directions: In a large dutch oven or heavy gauge pot, cook bacon over medium heat until translucent. Add celery and cook until tender. Add olive oil, red peppers, onion and garlic. Continue to cook until all vegetables are tender. Add tomatoes, chili peppers (if you want it hot), thyme, bay leaves and cayenne pepper (also if you are going for hot flavor). Cook over low heat for 15 minutes. Add clam juice and chicken broth. Cook partially covered for 30 more minutes. Add grouper or snapper fillets, scallops and cook over medium heat for two minutes. Add shrimp and cook 3 more minutes. Add crabmeat and cook another minute. Stir after each addition. Fold into grated orange rind, sprinkle with parsley and serve right away with rice. Serves 8. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Perch oven fried Keywords: fish, perch, oven friend, fish, perch, oven friend Ingredients: 1 lb perch fillets 1/4 cup milk 1/2 cup dried bread crumbs 2 tbs grate parmesan cheese 1/2 tbs Thyme 1 tbs margarine, melted Directions: Dip fillets in milk. Combine crumbs, parmesan cheese, and thyme. Coat fish with bread crumbs. Lay on single layer on greased pan or baking dish. Drizzle with melted butter or margarine. bake at 450 degrees for 10 minutes per inch of thickness. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Fish with Lemon & Thyme Keywords: fish, grilled, catfish, walleye, flounder, striped bass Ingredients: 3 lemons 1 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 1 1/2 lb fish fillets 2 tbs butter Directions: Squeeze 1/2 cup lemon juice from lemons. Combine the juice, salt pepper and thyme in a shallow dish. Add the fish & turn to coat. Cover and refrigerate for at least 30 minutes, turning 2 or 3 times. Drain the fish and brush with melted butter and place on preheated grill. Broil until opaque throughout. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Paella Keywords: chicken, fish, shrimp, rice, clams, Spanish Ingredients: s 1/2 lb shrimp, peeled and chopped 1/2 lb squid, cut into pieces (optional) nal) 1 medium yellow onion, chopped 1 medium ripe tomato, peeled and chopped 1 medium bell pepper, chopped 1 clove garlic, minced 1 tbs chopped fresh parsley 1 tsp salt 3 canned whole pimentos 1 cup canned green peas 1/2 cup olive oil 2 cups rice 1/4 tsp saffron 4 cups chicken broth 1 lemon cut into wedges Red pepper to taste Directions: If you don't have the traditional paella pan, a shallow, heavy, large skillet can be used. Wash chicken and dry with paper towel. Saute in hot olive oil for a few minutes and remove to a pot with 4 cups of water. Boil chicken for 15 minutes. Meanwhile, in the same skillet, fry the onions and bell peppers. Add tomato. Meanwhile rinse the seafood. Add the seafood to the skillet with onions, bell pepper and tomato. Cut pimentos into strips and add half to skillet along with the peas. Mash garlic, parsley and salt together with the back of a wooden spoon and add to pan. Add the saffron, then the chicken, rice and sausage. Cover with 4 cups boiling chicken broth. Stir gently to distribute ingredients evenly. Bring to a boil for five minutes; then reduce heat to medium and continue cooking until rice is tender and dry and grains are separated, about 20 to 30 minutes. Do no stir during cooking. When done adjust seasoning and add red pepper if you wish. Garnish with remaining pimento strips and lemon wedges. Serve from pan. Serves six. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tuna Kabob Keywords: fish, tuna, grill, flounder, serves 4 Ingredients: 1 cup basil leaves 2 tbs lemon juice 1 tsp olive oil 4 garlic cloves, minced salt 1/2 lb tuna steak, cut in squares 15 cherry tomatoes 12 mushrooms, whole 1 yellow pepper, in squares 1 green pepper, cut in squares Directions: Combine the basil, lemon juice, olive oil, garlic, salt and one tbs of water in a blender or food processor. Pulse until smooth. Alternate the fish and vegetables on the skewers. Brush the sauce on all sides. Place on a hot grill and cook until the fish flakes easily, about 5 minutes on each side. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Walleye on Grill Keywords: fish, walleye, grill, sea trout, striped bass Ingredients: 3 lb walleye salt and pepper to taste 1/4 lb melted butter 1 stalk celery cut into pieces Directions: Brush melted butter inside the body cavity of the walleye, season inside with salt and pepper, and fill with celery pieces. Clamp it closed and place on aluminum foil and use indirect grill cooking. (Coals on the outer area away from the fish) Baste with butter every 20 minutes (about 3 times). Cook 20 minutes per pound or until fish flakes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: MUGGINE IN BIANCO Keywords: fish, striped bass, Jewish, stove top Ingredients: 1 4lb striped bass 1 small onion, sliced 1 carrot, sliced 1 stalk celery, coarsely chopped 1 lemon sliced 1/4 tsp whole peppercorns salt white pepper 1 cup home made mayonnaise made with olive oil Directions: Fish must be absolutely fresh. Clean the fish well making sure the gills are removed from the head. Separate the head from the body and remove all bones from fish. Save head and bones. Place onion, carrot, celery, one slice lemon and the peppercorns into a fish poacher. Add the fish filets, the head and the bones. Add cold water to cover and 1/2 tsp salt. Simmer, covered, for 10 - 20 minutes or until done. The fish is done when the eye pops out a little and the meat flakes. Remove from heat. Carefully pick out any pieces of meat avoiding bones and vegetables and arrange inside a fish mold or on an oval serving plate. Lightly season with salt, white pepper and lemon juice. Strain the broth and return to the stove. Let it boil uncovered until the liquid is reduced to about a cup, then pour it over the fish and refrigerate until the gelatin is firm. To serve, unmold and cut in half lengthwise with a sharp knife. Then cut each half into four or five pieces diagonally forming a fishbone pattern. Mask the cuts under a swirl of mayonnaise so the effect looks like a whole fish. Cut the lemon slices and arrange around the fish to look like fins. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Bluegill Dip Keywords: fish, dip, snack Ingredients: Worcestershire sauce garlic powder liquid smoke lemon juice salt and pepper mayonnaise Steamed fish fillets, boneless Directions: Combine all ingredients for fish dip. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Half-Crocked Fish Keywords: pickled, crappie, white bass, fish Ingredients for brine solution: 1 cup salt 1 qt water Ingredients: fish fillets onions, sliced carrots sliced sliced celery sliced lemon Directions: Soak fillets over night in brine solution. Next morning add place alternate layers of sliced fillets and vegetables in crock or jar. Sprinkle each layer with a mixture of peppercorns, bay leaves, allspice and mustard seeds. Drown the whole concoction with equal portions of white vinegar and water and let soak for at least a week. Keep refrigerated. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Mackerel Stuffed with Olives Keywords: Charleston, mackerel, fish, bake Ingredients: 2 Spanish mackerel, cleaned 2 tbs finely chopped onions 1 can pitted black olives 1 can pitted green olives salt and pepper olive oil and butter Directions: Rub the cavity of each mackerel with butter and salt and pepper and stuff as many green olives as will comfortably fit in cavity. Rub half stick of butter around on the bottom of baking dish or pan and put fish in. Sprinkle with salt and pepper and the onion. Spoon 1 1/2 tbs olive oil over each fish. Smother the fish with the black olives and bake at 350 degrees for around a half hour. Base black olives and fish frequently. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Bouillabaisse (French Seafood Feast) Keywords: lobster, fish, mussels, eel Ingredients: 2 live lobsters 2 doz mussels 1 1/2 lb snapper fillets 1 1/2 lb Spanish mackerel 1 lb striped bass 1 lb cod steaks 1 lb smoked eel 4 leeks 2 carrots 1 celery heart 2 white onions 1 fennel root 3 tbs olive oil 2 tbs butter 2 tsp garlic, minced 1 tsp grated orange rind salt and cayenne dash ground cloves 1/4 cup brandy sliced onion, celery, carrot, leek 1/2 cup dry white wine 2 cups water 1 bay leaf a few peppercorns 1 crushed clove garlic 2 tsp potato flour 1 tsp tomato paste 1 lb tomatoes, thinly sliced blanched potato, sliced eggs (1 per serving) saffron bread Directions: Dice the leeks, carrots, celery heart, onions and fennel finely and evenly. Heat in pan olive oil and butter and add vegetables, minced garlic and the grated orange rind and season with salt, cayenne pepper, a pinch of ground cloves. Cover pan and cook very slowly without browning for 2 to 3 minutes. Split the live lobsters, remove bags and veins, claws and feet. Put lobsters in pan shell- side down, cover and cook 2 1/2 minutes. Flame with the brandy. Cover the lobsters and cook 2 or 3 minutes more. Set aside. Put mussels in pan with a little sliced onion, carrots, celery and leek, the dry wine and water, the bay leaf, peppercorns, a little salt and the crushed garlic clove. Cover the pan, bring slowly to boil, reduce heat and simmer 3 to 4 minutes or until mussels are well opened. Strain liquid into a bowl. Mix in another bowl the potato flour and 2 tbs cold water, blend in tomato paste and mix all this into the strained mussel liquid. Pour the mixture over the lobsters. Cut all the fish into chucks, leaving in the bone, and add to the lobster with the tomatoes. Bring the mixture slowly to a gentile boil. Put in the sliced blanched potatoes (1 slice per serving), cover pan and simmer very gently 15 to 20 minutes only. Before serving, arrange in a big pot with the potato slices and eggs, poached in the simmering liquid around the edge. Surround with 1" thick slices of French bread which has been fried in olive oil mixed with 3 tsp Spanish saffron and 1/2 tsp garlic, until they are nicely brown on each side. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Beer Sauce for Baked Fish Keywords: sauce, beer, fish Ingredients: 1 cup medium white sauce 1 tsp mustard 1 cup grated cheddar cheese 1 cup beer 2 tsp worcestershire sauce t tbs capers 1 tsp paprika Directions: Combine white sauce, cheese, worcestershire sauce, paprika and mustard. Stir over low heat until cheese melts. Add beer slowly while stirring; add capers. Serve hot with baked fish fillets -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Orange-Glazed Swordfish Keywords: fish, grill, main dish, flounder, cod Ingredients: 4 swordfish fillets Olive oil Freshly ground black pepper 2 tbs orange marmalade 1 tsp minced fresh ginger root 1 tsp minced garlic 1/2 tsp ground white pepper Salt 1/4 cup white-wine vinegar 1/4 cup fresh lemon juice 1/4 cup fresh orange juice 1/4 cup olive oil or hazelnut oil Assorted fresh greens Directions: Brush swordfish with olive oil and a few grinds of black pepper. Refrigerate until ready to use. In a non-reactive sauce pan, combine marmalade, ginger, garlic, white pepper, salt to taste, vinegar, lemon juice, and orange juice. Bring to a boil and cook until reduced to 1/2 cup. Remove from heat and allow to cool. Whisk in 1/2 cup olive oil. Store in refrigerator until ready to use. Prepare the grill. Warm the marinade slightly. Brush the fish fillets lightly with marinade. Grill on oiled rack over hot coals until fish feels springy to the touch. If the fillets are less than 1/2 inch thick, grill only on one side. Place grilled fish on warm plates and serve with an assortment of mixed greens. Pass remaining orange sauce. Serves four. NOTE: The orange marinade is also good brushed on steaks, ribs, or pork chops before grilling or barbecuing. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Perch de Jonghe Keywords: fish, for two, ocean perch, flounder, blue fish, sea trout Ingredients: 2 tbs butter 1 clove garlic, minced dash salt 1 tbs fresh chives, minced 1 tbs fresh Italian parsley, minced 2 tbs dry sherry White pepper 1/2 lb perch fillets 1/4 cup fine dry bread crumbs Directions: Melt the butter in a medium skillet. Saute the garlic over low heat until tender, about 5 minutes. Remove pan from heat. Stir in salt, chives, Italian parsley, and sherry. Season to taste with white pepper. Arrange the perch fillets in a buttered shallow baking pan. Pour the butter mixture over the fish. Sprinkle bread crumbs over the top. Bake at 375F until bread crumbs are golden and fish is cooked through, about 10 minutes. Crusty French or Italian bread is essential for soaking up the juices. NOTE: The original Chicago recipe was for Shrimp de Jonghe. To make the original, substitute 1/2 lb of good-quality, alrge, raw shrimp for the perch in the above recipe. A slightly fatty, full-flavored fish such as catfish would also be an excellent substitute. Scallop lovers can try sea scallops. < I'll settle for the shrimp; fp > [ Bev Bennet; Los Angeles Times Syndicate ] -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Flounder Fillets Keywords: fish, main dish 4 flounder fillets (6 oz each) 1/4 tsp salt 1/8 tsp pepper 1 to 2 tbs lime juice 1 tbs olive oil 1 tbs packaged bread crumbs 1 tbs chopped fresh cilantro Preheat the oven to hot (425 degrees). Coat a small baking pan with nonstick cooking spray. Halve the fish fillets crosswise; salt and pepper them. Place in the prepared pan. Sprinkle them with lime juice and olive oil. Combine the bread crumbs and cilantro; sprinkle over the fish. Bake in the preheated oven for 10 minutes, or until done. MICROWAVE OVEN DIRECTIONS: Salt and pepper the fish fillets. Fold them in half crosswiseand secure them with wooden picks. Place on a microwave-safe 10-inch pie plate with the thicker parts toward the outside of the plate. Sprinkle with the lime juice, bread crumbs, oil, and cilantro. Cover with microwave-safe plastic wrap; vent on one side. Microcook at 100% power for 5 minutes. Makes 4 servings. Nutrient Value per Serving: 192 Calories, 32 g Protein, 5 g Fat, 2 g Carbohydrate, 285 mg Sodium, 82 mg Cholesterol Exchanges: 3 1/2 lean meat. [FAMILY CIRCLE; 2/1/91] -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Pan-fried Catfish with Pepper and Lemon Keywords: fish, catfish, stove top Ingredients:  1 tbs lemon peel - grated 1/2 tsp cayenne pepper 2/3 cup buttermilk 4 catfish fillets 2 tbs butter 1 tbs vegetble oil 1 tbs parsley, minced lemon wedges Directions: Combine cornmeal, flour, lemon peel and cayenne in shallow dish. Season with salt. Pour buttermilk into second shallow dish. Dip 1 fish fillet into buttermilk, then into cornmeal mixture, coating completely. Repeat process with remaining fish. (Note from me: Let fish stand for approximately 15 minutes before proceeding.) Melt butter with oil in heavy large skillet over medium-high heat. Add fish and cook until crust is golden brown and fish is cooked through, turning once, about 4 minutes per side. Transfer fish to platter. Sprinkle with minced parsley. Garnish with lemon wedges. NOTE: If you let the fish sit coated for the 15 minutes that I recommend, this dish will take 45 minutes. Believe me, let the fish sit for the 15 minutes; it will keep the coating on the fish with no hassle whatsoever. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Flounder Fillets Keywords: fish, main dish Ingredients: 4 flounder fillets (6 oz each) 1/4 tsp salt 1/8 tsp pepper 1 to 2 tbs lime juice 1 tbs olive oil 1 tbs packaged bread crumbs 1 tbs chopped fresh cilantro Directions: Preheat the oven to hot (425 degrees). Coat a small baking pan with nonstick cooking spray. Halve the fish fillets crosswise; salt and pepper them. Place in the prepared pan. Sprinkle them with lime juice and olive oil. Combine the bread crumbs and cilantro; sprinkle over the fish. Bake in the preheated oven for 10 minutes, or until done. MICROWAVE OVEN DIRECTIONS: Salt and pepper the fish fillets. Fold them in half crosswiseand secure them with wooden picks. Place on a microwave-safe 10-inch pie plate with the thicker parts toward the outside of the plate. Sprinkle with the lime juice, bread crumbs, oil, and cilantro. Cover with microwave-safe plastic wrap; vent on one side. Microcook at 100% power for 5 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Shrimp Newburg Keywords: Cajun, Main dish, Fish Servings: 8 2 T Butter 2 T Flour 1 c Milk 2 lb Raw shrimp 2 ea Pimentos and 1 can liquid 1 ea Egg 1/2 c Cream 1 ea Small onion 1/4 t Salt 1/4 t Pepper 2 T Lea & Perrins sauce 2 ea Beef bouillon cubes 1/2 t Dry mustard 1 x Onion tops 1 x Tabasco sauce 1/4 c Hot water Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Boiled Crabs Keywords: Cajun, Main dish, Fish Servings: 4 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 c Salt 1/2 c Ground red pepper 1/2 c Ground white pepper 1/2 c Ground black pepper 12 ea Live blue crabs Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Patout's Boiled Crawfish Keywords: Cajun, Main dish, Fish Servings: 8 --------------------------------FOR THE BOIL-------------------------------- 40 lb Live crawfish 1 c Salt 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 5 lb Small white onions 12 ea Ears of corn, shucked 5 lb Small new potatoes ----------------------------------SPRINKLE---------------------------------- 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 2 c Salt Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Boiled Crawfish -- Justin Wilson Keywords: Cajun, Main dish, Fish Servings: 10 4 ea Boxes salt (no size mentione 6 ea Pouches crab boil 9 ea Lemons 8 oz Cayenne pepper 5 lb Small white onions 1 x Garlic 24 ea Small potatoes 1 x Smoked sausage 1 x Corn 50 lb Live crawfish Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Crawfish Chili Keywords: Cajun, Main dish, Meats, Fish Servings: 16 2 lb Lean ground beef 2 lb Crawfish tails 1 t Garlic, chopped fine 2 t Salt 1 T Soy sauce 1 t Cayenne pepper 1 t Dried mint 1 T Dried parsley 3 T Chili powder 1 cn (8 oz) tomato sauce 1 c Dry white wine 1 x Water 1 t Lemon or lime juice 1 c Chopped onions 1 x Bacon drippings Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Blackened Redfish Keywords: Cajun, Main dish, Fish Servings: 6 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------------------------------SEASONING MIX------------------------------- 1 T Sweet paprika 2 1/2 t Salt 1 t Onion powder 1 t Garlic powder 1 t Ground cayenne pepper 3/4 t Ground white pepper 3/4 t Ground black pepper 1/2 t Dried thyme leaves 1/2 t Dried oregano leaves NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Marinade Keywords: Cajun, Sauces Servings: 6 2 c Chablis wine 2 T Lemon juice 2 t Salt 2 T Creole mustard 1/2 t Ground cayenne pepper Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Linguine Tuna Salad Keywords: Salads, Fish Servings: 6 7 oz Linguine, Broken In Half 1/4 c Lemon Juice 1/4 c Vegetable Oil 1/4 c Chopped Green Onions 2 t Sugar 1 t Italian Seasoning 1 t Seasoned Salt 12 1/2 oz (1 cn) Tuna, Drained  * Thaw peas before using in this salad. --------------------------------------------------------------------------- Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Fish In Foil Keywords: Fish Servings: 4 1 lb Fish Fillets,Fresh or Frozen 2 T Margarine Or Butter 1/4 c Lemon Juice 1 T Chopped Parsley 1 t Dill Weed 1 t Salt 1/4 t Pepper 1 x Paprika 1 ea Med. Onion, Thinly Sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Shrimp & Scallop Kabobs Keywords: Fish, Main dish Servings: 6 1 lb Large Raw Shrimp 1 lb Sea Scallops, Cut In Half 1/2 c Vegetable Oil 1/4 c Lemon Juice  2 T Chopped Crystalized GingerOR 1 1/2 t Ground Ginger 1 t Onion Powder 16 oz (1 cn) Pinapple Chunks 2 ea Small Zucchini, Sliced Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Braised Fillet of Monkfish With Spring Onions Keywords: fish, monkfish Ingredients: 2 tsp corn oil 1/4 tsp red pepper flakes 1/4 cup sliced shallots 1 cup scallions, sliced 4 monkfish fillets 2 cup roughly chopped oyster mushrooms 3/4 cup thinly sliced fennel bulb 1/4 cup Sauternes 1 cup fish stock 1 lb snow peas 2 tsp arrowroot freshly ground black pepper 1 tsp low-salt soy sauce Directions: Oil bottom of a skillet with 1T of the oil. Layer with the red pepper flakes, shallots, and 1/4c of the scallions. Arrange the fish, skinned-side up, in the pan in a single layer. Sprinkle with the fennel and rest of scallions, wine, mushrooms, and stock. Cover and bring to a boil over medium-high heat. Lower heat and simmer for 10-12 minutes. Remove pan from heat and set aside a few minutes. Blanche snow peas in lightly salted water for 2 minutes. Drain and rinse under cold water. Remove fish onto a warm platter, turning over each piece carefully. Spoon vegetables around fish. Keep warm. Reduce liquid in pan to 1/2 cup. Dissolve arrowrrot in 1t water; whisk into the pan. Spoon sauce over fish. Heat remaining oil in another skillet. Saute snow peas in it. Add pepper and soy sauce. Serve with the fish. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Far Eastern Rice Loaf Keywords: rice, fish, casserole Ingredients 1/2 cup celery 2 tbs onion 1 garlic clove, minced 1 tbs butter 1/4 cup nuts, chopped 1/4 tsp turmeric 1/8 tsp cumin salt & pepper to taste 4 oz fish, cooked 1/2 cup rice, cooked Directions: Saute celery, onion and garlic in butter. Stir in remaining ingredients. Bake in greased casserole dish at 350 degrees for 20 minutes. Makes 1 serving. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Salmon & Marinade Keywords: fish, salmon, grill Ingredients: 1 1/2 lb salmon fillets 1/2 cup oil 1/4 cup vinegar, red wine 3/4 tsp garlic salt 1/4 tsp salt 1/4 tsp sugar 1/2 tsp Italian seasoning 1 garlic clove, large, minced 1/8 tsp pepper 1 sp water DIRECTIONS Mix all ingredients except salmon. Marinate for at least 30 minutes. Grill (15 minutes per side for steak, 6 for fillet), brushing often with leftover marinade. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Maryland Shore Oyster Dressing Keywords: seafood, stuffing, oyster, fish Ingredients: Good to stuff pompano, all of the snappers, rockfish, bass, or trout. 1 cup oysters (1/2 pint) 1/3 cup water 4 tbs butter, room temperature 1/3 cup minced celery hearts 4 shallots, minced 1/4 cup chopped green bell pepper 1/3 cup chopped fresh parsley 1 tsp dried (or 1 tbs chopped fresh) thyme or tarragon 1-2/3 cup fresh bread crumbs Salt and freshly ground white pepper to taste Cayenne pepper to taste Directions: 1. Drain the oysters and reserve the liquor. If the oysters are large, cut them in half with sharp scissors. Set aside. 2. Heat the water and 2 tbs of the butter in a heavy saucepan and add the celery, shallots or scallions, and chopped pepper. Simmer over medium heat until the shallots are limp and the vegetables have absorbed the butter. They must not sizzle or brown the least bit. 3. Add the remaining butter, the parsley, thyme or tarragon, bread crumbs, and oysters. Cook over medium heat, mixing lightly with a fork, only until the oysters curl. Add the oyster liquor as needed; the dressing should be moist but not wet. 4. Season with salt, white pepper, and cayenne. Makes about 3 cups -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Ponchartrain Crabmeat or Shrimp Dressing Keywords: seafood, stuffing, fish For pompano, snapper, redfish, jumbo shrimp, trout, or flounder. 1-1/2 cup fresh lump crabmeat or minced cooked shrimp 1/3 cup water 5 tbs unsalted butter, at room temperature 1/4 cup minced shallots or scallion bulb 1/3 cup minced celery hearts 1/4 cup minced red or green bell pepper or fresh pimento 1 tsp dry mustard 1/4 cup chopped fresh parsley 1 cup fresh bread crumbs Salt to taste Cayenne pepper to taste Tabasco sauce to taste Juice of 1/2 lemon Directions: 1. Pick over the crabmeat well, removing all the cartilage. Set aside. 2. In a large skillet, melt 2 tbs of the butter in the water. add the shallots or scallions, celery, bell pepper or pimento, and mustard. Simmer over medium heat until the shallots are limp and the vegetables have absorbed the butter. Do not allow them to sizzle or brown the least bit. 3. Add the remaining butter, the parsley, bread crumbs, and crabmeat or shrimp. Mix with a fork - gently, to keep the dressing light and porous. Season to taste with salt and cayenne. Add Tabasco and the lemon juice. Makes about 3 cups. VARIATION: Pontchartrain Dressing with Capers: Omit the shallots or scallions and the bell or pimento pepper. Substitute 2 to 3 tbs drained capers and 2 chopped canned pimentos. Use less Tabasco, but still add the same amount of lemon juice. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Andre Besson's Halibut Tapenade Keywords: halibut, fish, flounder Ingredients: 1/4 cup Olive Oil, extra virgin 1 Onion, medium, minced 2 Tomatoes, ripe, medium 1/2 Bay Leaf 1 pn Thyme 1 Garlic Clove, crushed Salt Pepper, freshly ground 1 tbs Black Olives pitted chopped 1 Lemon, juice 1 tsp Dijon Mustard (optional) 2 tbs Basil, fresh, chopped 2 Halibut Filets Directions: Any other firm white fish may be substituted. Heat 2 tbs of the olive oil in a small, heavy pan and saute minced onion until almost translucent. Meanwhile, immerse tomatoes quickly in boiling water to help remove skin. Remove, skin them, halve them, gently squeeze out the seed, coarsely dice them, and add them to the sauteing onions. Add half a bay leaf, a pinch of thyme, garlic, salt and pepper to taste and reduce mixture at a medium boil for about 20 minutes or until liquid is syrupy and almost evaporated and tomatoes are cooked. A minute or 2 before removing from heat, stir in chopped black olives. Set aside. In a small bowl, combine the juice of one lemon with twice as much olive oil, salt and pepper to taste and dijon mustard, mixing in a blender if desired. Then fold in chopped fresh basil. Set aside. Cook fish portions lightly until just tender by steaming, poaching, or by sauteing quickly in olive oil. Arrange cooked fish on dinner plates. Stir the basil and a half of its lemon-olive oil vinaigrette into the hot tomato and black olive mixture. Quickly spoon the resulting mixture around each fish filet, and serve. Serves 2. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Whole Red Snapper Keywords: Fish, snapper, sea trout, blue fish Ingredients: 1 Red Snapper 3 tbs Onion, finely chopped 1 Celery Stalk, finely chopped 4 cup Bread, day old, 1/2" cubes 1 Egg, lightly beaten 3/4 cup Sour Cream 1 tsp Lemon Zest, grated 2 tbs Parsley, fresh, chopped 1 tbs Chives, fresh, chopped 1/2 cup Fresh Shrimp -----OR------ 1/2 cup Crabmeat 1 Salt 1 Pepper, freshly ground 1 Paprika 2 Lemon Juice 1 Garlic Clove, crushed 1/4 cup Butter, melted Directions: The Red Snapper should be 4 - 6 lb, scaled with fins and gills removed. Preheat oven to 350. Rinse red snapper under cold running water and pat dry with paper towels. Set aside. In a skillet, saute onion and celery for 2 - 3 minutes until onion is soft and transparent. In a medium bowl, mix together, onion, celery and bread cubes. Stir in egg, sour cream, lemon zest, parsley and chives. Add shrimp or crab meat to bowl and gently mix together. Season with salt and pepper. Heat oven to 350. Sprinkle fish, inside and out, with salt, pepper and paprika. Sprinkle with half of the lemon juice. Rub with garlic and drizzle with half of the butter. fill cavity of fish with bread cube stuffing and put red snapper on a buttered baking tray. Bake 45 - 60 minutes, basting with remaining lemon juice and butter, until fish is done. When done - fish flakes easily when pressed with a fork and juices are milky - place fish on a serving platter and garnish with parsley and lemon wedges. Serve immediately. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: MERO EN DZANCHAC (Mayan Fried Fish) Keywords: fish, stove top, Mayan Ingredients: 1 jewfish, grouper or sea bass 2-3 tomatoes 2 onions 3 heads of garlic 1-2 tsp oregano 2-3 fresh green chiles 2-3 limes oil pepper cumin salt cilantro Directions: Fry the tomatoes, onions, one head of garlic split in half, oregano, and chiles until tender and beginning to brown. Remove from the oil and reserve. Make a paste of the pepper, cumin, and two cloves of garlic. Fry the paste in the oil for a minute or two. Add the fish with a little water and salt. Fry on one side until crisp. Turn and spread the fried vegetables on top of the fish. Continue frying until done. Serve covered with a row of overlapping slices of limes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: ROBALO EN ESCABECHE A LA YUCATECA (Fish with Onion Sauce) Keywords: fish, Mayan, boil Ingredients: 1 sea bass 2 leaves oregano 2 eggs, beaten Escabeche: 1 large onion, cut in rings salt water (1 tsp salt per cup of water) vinegar 2 heads of garlic, cut in half 1 tbs Extra Virgin olive oil 1/2 tsp cumin 1/4 tsp ground black pepper 1/4 tsp crumbled oregano 2 green chiles, cut in strips 1 bay leaf Directions: Boil the sea bass in water with the oregano. When cooked, remove the skin and spines, coat with beaten egg and fry in hot oil. Serve covered with escabeche. Prepare the escabeche as follows: Soak the onion rings in salt water for 10 minutes. Drain, cover with vinegar, and bring to a slow boil. Add the garlic, oil, chiles, and spices. Remove from heat. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: PESCADO ASADO A LA PROGRESENA (Mayan Bake Fish) Keywords: fish, bake, mayan, fish, mayan, grill, fish, mayan, grill Ingredients: any kind of salt water fish) oil fresh lime juice salt and pepper parsley lard Directions: Clean the fish well and make incisions from the head to the tail. Rub well inside and out with oil, salt and pepper and squeeze lime juice over the entire surface. Grease a sheet of parchment with lard and oil, sprinkle with minced parsley and wrap the fish with the greased side inward. Bake at 250 degrees until fish just begins to flake easily. Title: TIQUINPAT O TIQUINCHIC DE MERO (Mayan Grilled Fish) Keywords: fish, mayan, grill Ingredients: 1 jewfish, grouper or sea bass salt limes cilantro 1 tbs achiote seeds 1 tsp peppercorns 3 heads of garlic 1-2 tsp oregano 4-6 whole cloves 1 tsp cumin oil or lard juice from bitter oranges chile powder Directions: Split the fish longitudinally down the back and make a series of incisions in the meat. Rub with salt and limes and let sit for a few minutes. Prepare a Rrecado molido colorado achioteS by grinding achiote seeds, peppercorns, garlic, oregano, cilantro, cloves, and cumin together in a large mortar and pestle (or try a blender or food processor). Dissolve in enough bitter orange juice to produce a smooth, smearable paste. Smear the recado over the fish until is totally coated. Place on preheated, greased grill and baste constantly with oil or lard until the fish is cooked. Serve with chile powder and an escabeche of onions -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: SIERRA EN SALSA AL ESTILO TELCHAC Keywords: fish, stove top, Mayan Ingredients: 1 sawfish 1 lb vine ripened tomatoes oil 1/4 tsp ground black pepper pinch saffron threads, soaked in 1/4 cup warm water hazelnuts, toasted and ground water or fish stock salt Directions: Cut the sawfish into large chunks, salt, and brown in a skillet. Remove from skillet and place on a platter covered with the following sauce: Peel and seed tomatoes, grind into a coarse paste and fry in hot oil with pepper, saffron water, and hazelnuts. Add sufficient water or stock to give a RsaucyS texture. This sauce can also be used with other salt water fish. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Llenguado amb Ametlles (Sole with Almonds and Cream Sauce) Keywords: fish, Spanish, sole Ingredients: Flour 4 soles, whole 1/4 lb butter 1/4 lb, toasted almonds 1 cup heavy cream Salt. Directions: Wash and drain the soles, then dredge in flour. Brown in the butter over high heat, turning several times. Reduce the heat so that the fish will be done in about 20 minutes. Peel and slice the almonds and add to the fish after it has cooked for about 15 minutes and is not quite done. After a couple minutes, add the cream and let it reduce for 3 - 5 minutes. Transfer the fish to a serving dish or individual plates and cover with the sauce from the pan. Note: The soles may be skinned before cooking, or replaced with skinless and boneless fillets. [I think they are much better flavored when cooked whole, with skin and bones intact, but it's a question of individual preference.] -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: CHAC-CHI ESTILO CELESTUN (Fish in Tomato Sauce) Keywords: fish, mayan, stove top 1 whole fish limes salt 1 large onion 1 bunch of parsley 2 medium ripe tomatoes 1/2 tsp ground cloves ground black pepper saffron 1/2 cup shelled peas chiles morrones, or other pickled hot peppers 1 tbs vinegar Directions: Gut and clean the fish and rub all over inside and out with limes and salt. Mince the onion and parsley. Roast the tomatoes until the skins turn black, peel, seed, and grind into a coarse paste. Fry onion, parsley and tomatoes in hot oil for about 5 minutes. Add the fish to the pan and add ground spices, peas, chiles, and vinegar. Simmer until fish is done. Add pickled hot peppers to taste before serving. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Stuffed Mahi Mahi with Curried Crab Imperial Keywords: fish, crab, dolphin, bake Ingredients: 6 oz lump crabmeat 1/2 oz finely diced green peppers 1/2 oz finely diced red peppers 1/2 oz finely diced white onion 2 tsp madras curry powder 3 oz mahi mahi mousse Directions: Mix all ingredients until well blended. Mahi Mahi Mousse 12 oz boneless mahi mahi 1 egg, separated 3 oz heavy cream 1 tsp fresh thyme 1/2 tsp salt and pepper mix 1 tsp fresh chopped parsley Directions: All ingredients should be 33 - 35 F. Puree fish with the egg yolk in a food processor. When smooth, add the egg white and process until well mixed. Slowly add the cream one oz at a time, stopping to scrape the bowl between each addition. Mix in herbs and seasoning. Keep Chilled. Four Thieves Curry Sauce All pan juices 1/4 tsp marjoram 1/4 tsp basil 1/4 tsp rosemary 1/4 tsp sage 2 tsp curry powder 4 oz heavy cream 1 1/2 Ttbs flour 1 tsp vegetable oil Directions: Mix oil and flour and cook for a few minutes until light brown in color. Add all pan juices, gradually whisk smooth. Add spices, adjust the consistency with the cream and simmer for 10 minutes. Mahi Mahi Fillet Preparation 6 fillets 1 3/4 oz curried crab imperial per portion 2 1/2 oz mahi mahi mousse per portion 1/2 oz white wine per portion 1/4 oz fresh lemon juice per portion Directions: Spread the imperial on each fillet, then cover completely with the mousse, making sure the sides are covered and the top is smooth. Sprinkle with wine and juice. Bake at 275F for approximately 20 minutes. Top with Thieves Curry Sauce. Serve the dish with other Caribbean foods such as black bean patties and enjoy! For more information about Sea World of Florida's culinary chef apprentice program or food services department, please call (407) 351-3600 ext. 191 or the Public Relations at ext. 358. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: TARRAGON SAUCE FOR FISH Keywords: sauce, fish Ingredients: 1 cup milk 3 tsp lemon juice 2 tsp capers 3 tsp flour 1/2 tsp tarragon 1 hard-boiled egg salt and pepper to taste Directions: Stir flour into 1/4 cup milk until well blended, add the remaining milk. Add tarragon, capers, lemon juice, salt, pepper. Heat over slow fire, stirring constantly, until sauce is a smooth consistency. Chop hard-boiled egg and blend with sauce. Serve with boiled or sauteed fish; especially good with haddock, cod or halibut. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: SEA BASS STUFFED WITH STAR ANISE Keywords: sea bass, fish, bake Ingredients: 3 lb sea bass 1 tbsp chopped fresh ginger 2 tbsp Chinese rice wine or sherry 2 tbsp Chinese five-spice powder (follows) 4 star anise 4 scallions, finely chopped 1 tbsp soy sauce 2 tsp Oriental sesame oil salt Directions: Cut two diagonal slits in each side of the fish. Mix together the ginger, rice wine, and 5-spice powder, then rub the fish with the mixture. Leave to marinate 1 hr. Combine star anise, scallions, soy sauce and sesame oil with a little salt and use to stuff into the cavity of the fish. Wrap the fish in a large piece of oiled foil. Bake in preheated oven at 400 deg. for 20-25 minutes. Title: FIVE SPICE POWDER 1 tbsp star anise 1 tbsp fagara (Sichuan pepper) 1/2 tbsp cassia or cinnamon 1 tbsp fennel seeds 1/2 tbsp cloves Grind all together. Use sparingly. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Spiced Flounder with Puffed Sauce Keywords: flounder, fish, bake, old bay Ingredients: 1 lb flounder fillets 1 tbs Old Bay Seasoning 3 egg whites 1/2 cup mayonnaise 1 tbs fresh parsley juice of 1/2 lemon pinch salt Directions: Preheat oven to 450 degrees. In a greased baking dish, place fish and sprinkle with Old Bay Seasoning. Bake for 10 minutes, remove and cool. Beat egg whites stiff. Fold in mayonnaise, parsley, lemon juice and salt. Spread mixture over fish and return to oven for 15 minutes. Note: Trout, perch, striped bass or other firm fish can be used in this recipe. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: SWORDFISH STEAKS WITH PINEAPPLE SALSA Keywords: fish, swordfish Ingredients: 1 large pineapple, quartered 1 red bell pepper, 1/4-inch dice 1 green bell pepper, 1/4-inch dice 1 small red onion, finely chopped 1/4 cup vegetable oil 3 tbs finely chopped cilantro 2 tbs fresh lime juice 2 tbs snipped fresh chives 2 tbs minced fresh parsley 1 serrano chile, minced with seeds salt and freshly ground pepper 4 swordfish steaks, 1 inch thick vegetable oil Directions: Preheat broiler. Place pineapple on baking sheet and broil until just beginning to brown, about 5 minutes per side. Finely chop pineapple. Mix with remaining ingredients except swordfish steaks. Cover and refrigerate salsa for 2 hours. Prepare barbecue (high heat). Brush swordfish with oil. Season with salt and pepper. Grill about 5 minutes per side for medium done. Transfer to plates and spoon pineapple salsa over each. Makes 4 servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Simple Fish in Foil Keywords: Fish, flounder, sole, haddock, grouper, orange roughy Ingredients: 1 lb frozen fish fillets 1/4 tsp dried dill weed 2 tbs lemon juice 4 slices onion 2 potatoes, in 1/4 inch strips 2 med carrots, cut in 1/8 inch slices 1 cup French style green beans Directions: 1. Place each frozen fish fillet in the center of a piece of foil, 12 X 18 inches. 2. Combine dill and lemon juice. Drizzle over fillets. 3. Top with onion slices. Arrange potatoes and carrots on sides of fillets. Top with green beans. 4. Seal foil tightly and place on ungreased baking sheet. 5. Bake at 425 degrees until fork tender, about 30 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Salmon Steak With Water Cress, Ginger, And Sesame Keywords: Fish, Salmon, Barbecue Ingredients: 4 Salmon Steaks, 2 tbs Peanut Oil Salt & Freshly Cracked Black Pepper To Taste 2 Bunches Watercress, 1/2 Red Onion, Thinly Sliced FOR THE VINAIGRETTE: 2 tbs Sesame Oil 1 tsp Sugar 2 tbs Soy Sauce 1 tbs Fresh Ginger, Minced 2 tbs Rice Wine Vinegar 2 tbs Red Wine Vinegar 1/4 Cup Olive Oil Salt And Cracked White Pepper 4 tbs Sesame Seeds Directions: Toast sesame seeds In A Single Layer In A 350 Degree Oven For 25 Minutes. Rub the salmon steaks on both sides with the peanut oil and sprinkle them with the salt and black pepper to taste. Over a medium-hot fire, grill the steaks 5 to 6 minutes per side. Remove them from the grill. Meanwhile, in a salad bowl, combine the water cress and slice onion. In another bowl, combine all of the vinaigrette ingredients and mix well. Pour the vinaigrette onto the watercress-onion mixture and toss lightly. Arrange the dressed watercress on a platter and place the salmon steaks on top. Sprinkle the steaks liberally with the toasted sesame seeds. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Swordfish Picatta Keywords: fish, main dish Ingredients: 2 lemons 1/2 cup grated Parmesan cheese 3 eggs 3 tbs flour, for coating fish 1/4 cup milk 1 1/2 lb swordfish steaks Salt and pepper 3 tbs butter 3 tbs oil 2 to 3 tbs capers PREPARATION: Cut the ends off one of the lemons and pare away the rind and all the white pith down to the flesh. Cut lemon into paper-thin rounds, removing any seeds. Whisk the eggs. Whisk in the Parmesan cheese, 3 tbs flour, and enough milk to make a batter the consistency of heavy cream. Cut the fish across the grain into 1/4-inch thick medallions. Sprinkle with salt and pepper. Recipe can be completed to this point several hours ahead. COOKING AND SERVING: Heat the butter and oil in a large frying pan over medium heat. Dust the fish pieces with flour and dip them in the batter. Panfry them in the butter and oil, turning them once, until the coating is golden brown and the fish just tests done, about 3 minutes total. Transfer the fish to warm plates. Make a lemon butter sauce by squeezing the juice from the second lemon into the frying pan and stirring with a wooden spoon to deglaze the pan. Add salt and pepper to taste. Top each piece of fish with a few capers and lemon slices. Pour lemon butter sauce over all and serve hot. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Trout with Herb Butter Sauce Keywords: fish, sauce, main dish COURT BOUILLON 1 small carrot 1 small rib celery 1/2 yellow onion 1 tsp dried thyme 1 large sprig fresh parsley 3 cups water 1/2 cup white wine 1 1/2 tsp salt HERB BUTTER SAUCE 2 tbs minced fresh chives 2 tbs minced fresh parsley 1/2 tsp tarragon 1/4 cup Court Bouillon 1/4 cup white wine 1 tsp white-wine vinegar 6 tbs butter 1 tsp lemon juice Salt and pepper 4 unskinned trout or salmon-trout fillets Directions: Court Bouillon: Peel the carrot and cut into thin slices. Cut celery and onion into thin slices. In a non-reactive pot, combine all of the ingredients; bring to a simmer, cover, and cook for 20 minutes. You should have about 3 cups. Court Bouillon can be made several days ahead, or it can be frozen. COOKING AND SERVING: Bring Court Bouillon to a simmer. Put the fillets, skin side down, into the simmering liquid, lower heat, and poach gently until fish is just cooked through, about 5 minutes. Remove fish from the liquid, peel off the skin, and cover to keep warm. Strain the Court Bouillon and put 1/4 cup into a small saucepan. Reserve remaining bouillon for another use. Add wine and vinegar to the saucepan and bring to a boil; boil about 3 minutes until liquid is reduced to 2 tbs. Over the lowest possible heat, whisk in the butter a bit at a time. The butter should soften to make a creamy sauce but should not melt completely. Stir in the chives, parsley, tarragon, and lemon juice. Season to taste with salt and pepper. Serve the fish topped with the sauce. Yield: 4 servings. NOTE: The Herb Butter Sauce here is a variation of the traditional French beurre blanc. The sauce is rich and powerful, yet also subtle enough so that it won't overpower the delicate taste of the poached fish. The trick to making this sauce is to emulsify the butter without melting it, so that the sauce is creamy. The acid in the wine and vinegar aid in the emulsification. Whisk in the butter, a tbs at a time, over the lowest possible heat, moving on and off the heat as necessary. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Ka Li Yu P'ien (Sliced Fish with Curry Sauce) Keywords: Oriental, Fish, curry, Pei Mei Ingredients: 1 lb fish, firm white meat To Marinate 1 egg white 1/4 tsp salt 1/4 tsp black pepper 1/2 tbs diced onion 2 tbs green peas 1/4 cup diced black mushroom 1/2 cup cornstarch 1 1/2 tbs curry Seasoning Sauce 1 tbs sugar 1/2 tbs wine 1 tsp sesame oil 1 tbs tomato catsup 5 tbs soup stock 1 tsp cornstarch 6 cup oil Directions: 1. Clean the fish. Remove the bones and the skin. Cut the fish into 1 inch wide, 1-1/2 inch long and 1/4 inch thick pieces. Marinate with 1 egg white, 1 tbs of cornstarch, 1/4 tsp of salt and 1/4 tsp of black pepper for about half an hour. 2. Coat each piece of sliced fish in cornstarch and quickly drop into the very hot oil to deep fry about 1 minute until it becomes brown and crispy. Remove it and drain off the oil. 3. Heat 3 tbs of oil in frying pan to stir fry the diced onions and curry. Then add the already prepared seasoning sauce. Stir briskly until it thickened. Add green peas. Turn off the fire and add the fried fish. Stir until blended. Serve immediately. NOTE: If you like, you can deep fry the fish with out dipping it in the cornstarch. The cornstarch makes it crispier. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: GRILLED GROUPER MARGARITA Keywords: fish, grouper, grill, flounder, sea trout Ingredients: 1-1/2 lb grouper fillets 1/3 cup white or gold tequila 1/2 cup triple sec 3/4 cup fresh lime juice 1 tsp salt plus more to taste 3 large cloves garlic, crushed 1 tbs vegetable oil 3 medium tomatoes, diced 1 medium onion, finely chopped 1 tbs minced jalapeno 2 tbs chopped fresh cilantro pinch of sugar freshly ground black pepper Directions: Place fish in a nonaluminium dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally. Just before serving, combine tomatoes, onions, chilies, cilentro, sugar and salt to taste. Heat the grill to very hot. remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper over the surface. Cook on a greased grill for about 4 minutes per side or until flesh is opaque. Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish, Spoon the tomato salsa alongside and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Fillet with Vidalia Sweet Onions Keywords: Fish, Vidalia, Onions, sole, cod Ingredients: 4 flounder fillets 1 tsp salt, divided 1 tsp cider vinegar 1 cup water, divided 4 tbsp butter 2 large Vidalia sweet onions, chopped 2 tbsp flour 1/2 cup heavy or light cream Directions: Place fillets, 1/2 tsp salt, vinegar and water in shallow pan. Heat slowly, cover and steam for 8 to 10 minutes. Strain fish, reserving liquid; set fish aside. Melt butter and saute onions until golden. Do not brown. Add 1/2 cup water and 1/2 tsp salt. Add flour and stir well. Gradually add reserved liquid, stirring constantly. Remove from heat and add cream while stirring. Place fish in shallow dish. Cover with onion-cream mixture. Bake at 350 degrees for 10 minutes. Yield: 4 servings -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: BAKED SALMON Keywords: Fish, salmon, bake Ingredients: 1 1/2 lb salmon fillets salt & pepper to taste 5 potatoes, medium, halved 1 onion, medium, cut in wedges 20 oz vegetables, frozen onion salt to taste 4 tbs butter or margarine butter, melted 1 lemon, wedges Directions: Rinse frozen vegetables with warm water and drain. Season fish with salt and pepper. Place fillets on top of each other on large sheet of foil. Place potatoes and onions around fish and put vegetables over everything. Sprinkle with salt, pepper and onion salt. Dot with 4 T. butter. Seal foil. Grill or bake (400 degrees) for 1 hour and 15 minutes. Top with additional melted butter. Makes 4 servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FAR EASTERN RICE LOAF Keywords: rice, fish, casserole Ingredients: 1/2 cup celery 2 tbs onion 1 garlic clove, minced 1 tbs butter 1/4 cup nuts, chopped 1/4 tsp turmeric 1/8 tsp cumin salt & pepper to taste 4 oz fish, cooked 1/2 cup rice, cooked Directions: Saute celery, onion and garlic in butter. Stir in remaining ingredients. Bake in greased casserole dish at 350 degrees for 20 minutes. Makes 1 serving. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: GRILLED SALMON & Marinade Keywords: Fish, salmon, Sauce, grill Ingredients: 1 1/2 lb salmon fillets 1/2 cup oil 1/4 cup vinegar, red wine 3/4 tsp garlic salt 1/4 tsp salt 1/4 tsp sugar 1/2 tsp Italian seasoning 1 garlic clove, large, minced 1/8 tsp pepper 1 tsp water Directions: Mix all ingredients except salmon. Marinate for at least 30 minutes. Grill (15 minutes per side for steak, 6 for fillet), brushing often with leftover marinade. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Heringsalat (Herring Salad) Keywords: German, salads, vegetables, fish Ingredients: 8 oz Pickled Herring; Drained 1/2 Green Pepper; Seed And Dice 1 Apple; Tart, Core And Dice 1 Orange; Sectioned And Diced 2 tsp Onion; Grated 2 tsp Vegetable Oil 1 tsp Vinegar 4 Lettuce Leaves; Cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fischsalat Hamburg (Hamburg style fish salad) Keywords: German, salads, fish, cheese, eggs Ingredients: 1 tsp Butter 1 lb White fish, Fillets; 1/2 cup ;Hot Water 4 Eggs; Large, Hard Cooked 2 Pickles; Dill 1 tsp Capers SAUCE 2 tsp Mayonnaise 2 tsp Sour Cream 2 tsp Lemon Juice 1 tsp Mustard; Dijon-style 1/2 tsp Salt 1/4 tsp Pepper; White GARNISH 1 Egg; Large, Hard Cooked 4 Beets; Canned, Slices Directions: Fillets may be fresh or frozen. They can include cod, turbot, or haddock. Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Orange Roughy Keywords: fish, orange roughy, bake, main dish Ingredients: 6 Orange Roughy fillets 1 tsp prepared mustard 1 tbs horseradish 1/4 cup pickle relish 1 can tomato soup Directions: Place fillets in greased baking dish. Mix all ingredients except tomato soup and pour over fillets. Pour the can of tomato soup on top and bake at 450-500 degrees for about 10 minutes per inch thickness. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baja seafood, Stew Keywords: stew, seafood, vegetables, fish Ingredients: 1/2 cup Onion; Chopped, 1 Medium 1/2 cup Green Chiles; Chopped 2 Cloves Garlic;Finely Chopped 1/4 cup Olive Oil 2 cup White Wine; Dry 1 tsp Orange Peel; Grated 1 1/2 cup Orange Juice 1 tsp Sugar 1 tsp Cilantro; Fresh, Snipped 1 tsp Basil Leaves; Dried 1 tsp Salt 1/2 tsp Pepper 1/2 tsp Oregano Leaves; Dried 28 oz Italian Plum Tomatoes; 24 Soft-shell Clams; Scrubbed 1 1/2 lb Shrimp; Raw, Shelled, Med. 1 lb Fish; 6 oz Crabmeat; Frozen, Directions: Use 1 24 oz can of Italian Plum Tomatoes that are undrained and cut in half. The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that are cut into 1-inch pieces. Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Trout Menuire Keywords: fish, creole, cajun, microwave, trout Ingredients: 1/4 cup butter 1 tbsp Worcestershire 1/4 cup green onion tops, chopped 2 tsp lemon juice 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp cayenne 2 lb trout fillets Directions: Combine butter, Worcestershire, green onion tops, lemon juice, garlic powder, salt, and cayenne in a 2 cup measure. Microwave on HIGH 1 minute. Pour over fish. Cover with wax paper. Microwave on HIGH 5-6 minutes, turning dish once as it cooks. Serves 4. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Trout Almadine No. 2 Keywords: fish, creole, cajun, microwave, trout Ingredients: 1/2 cup slivered almonds 1/2 cup butter 1 lb trout fillets 1/2 tsp salt 1/4 tsp dill weed 1/8 tsp pepper 1 tsp fresh chopped parsley 1 tbsp lemon juice Directions: In 8 inch dish, place almonds and butter. Microwave uncovered on HIGH 5 minutes, until almonds and butter are golden brown. Remove almonds and set aside. Place fish in butter, turning to coat both sides. Sprinkle with salt, dill, pepper, parsley and lemon juice. Roll fillets and leave in dish. Cover with wax paper and microwave on HIGH 4 minutes. Uncover, sprinkle with almonds. Microwave covered on HIGH 1 minute, until fish flakes with fork. Let stand 4 minutes. Garnish with lemon wedges, parsley springs and sprinkle of paprika. Serves 2-3. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Italian Stuffed Swordfish Keywords: Fish, grill, swordfish, striped bass, flounder, sea trout Ingredients: 8 sun-dried tomato halves 1 1/2 oz shredded mozzarella cheese 1 tbs chopped fresh oregano 1/4 tsp garlic salt 1/8 tsp freshly ground black pepper Four 3-oz swordfish steaks Directions: 1. Soak tomatoes in 1/2 cup boiling water for 2 minutes; drain and reserve 2 tbs liquid. Chop tomatoes; in small bowl, combine reserved liquid and all ingredients except swordfish; let stand 20 minutes. 2. Place grill rack 5" from coals. Prepare according to man. directions. 3. Cut a 2 1/2" pocket in each swordfish steak; fill pockets evenly with tomato mixture, pushing in firmly. Grill swordfish 7-9 minutes, turning once, or until cooked through. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Angler Fillet Keywords: fish, grilled, angler Ingredients: fish fillets olive oil garlic salt and pepper bread crumbs parsley Directions: Because of its dense flesh the Angler must be cut sliced thin to be grilled easily. The best way is through use of the continuous butterfly as outlined above. But, you can also slice the fillet crosswise into pieces about 1/2 inch thick and grill them on skewers. Marinate in olive oil, garlic, salt, pepper, bread crumbs and parsley for about 1/2 hour. Put on a very hot, oiled grill over mesquite charcoal and cook until done, taking care not to overcook. HOW TO FILLET AN ANGLER: Remove the loose outer skin from the tail, trim the dorsal fin and, for best results, especially when grilling, remove all the membrane under the skin or it'll shrink and distort the fillet. Cut off the tail where the fillet stops. Place the tail on your work surface, ventral side down, and cut vertically along the bone to remove the fillet from one side; repeat for the other side. From here, you may want to butterfly each fillet. Hold the ventral side down and bone side vertical. Holding the knife horizontally about 3/8 inch above your work surface, cut from the outside toward the bone side to within 1/4 inch of cutting through the fillet. Unfold the upper part of the fillet until the bone side is flat against your work surface. If this part of the fillet is still thick, you may want to make a second cut in the same plane and unfold the remaining part. You want to end up with the entire fillet reduced to about 1/4 inch. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Angler With Sicilian Stuffing Keywords: fish, angler, bake Ingredients: This works for about a 1 1/2 lb piece of angler Stuffing: 1/4 cup bread crumbs 1/4 cup raisins 2 Tbs chopped parsley 2 tbs chopped capers 2 tbs pine nuts 3 cloves garlic, chopped 1 tbs EV olive oil 1 tbs fresh lemon juice Tomato slices for garnish Directions: Butterfly the angler; combine the ingredients and spread the stuffing mix across the fish. Roll the fish around the stuffing, wrap tightly on foil, and bake for about 20 - 25 minutes at 350 degree F. To serve, slice across the roll and garnish with tomato, or better yet, a little tomato salsa. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Warm Cabbage with Angler Keywords: fish, cabbage. angler Ingredients: 4 6-oz angler fillets 1 tbs wine vinegar pinch salt fresh ground black pepper 4 cups finely shredded cabbage 1 tsp chopped garlic 6 tbs EV olive oil Directions: Have all ingredients at room temperature. Julienne angler crosswise into 1/2-inch strips. Combine the vinegar, salt and pepper in a warmed stainless steel or other heatproof bowl. Toss the cabbage in this mixture, adjust seasoning to taste, and keep warm. Saute the fish and garlic in oil until just done, pour the hot oil and fish over the cabbage and serve. I think red cabbage makes a great dish. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Angler Stuffing for Ravioli Keywords: fish, angler, pasta Ingredients: 1 lb angler fillet olive oil 1 yellow onion, chopped 1 tbs chopped garlic 1 tbs chopped parsley 2 tbs bread crumbs 1/2 tsp dried thyme salt and pepper to taste Directions: Chop the fish very fine with a knife or in a grinder or food processor. If you're using a food processor don't reduce it to a paste. CAREFUL! You should end with the texture of finely ground hamburger meat. Saute the onion and garlic in olive oil until soft, add the remaining ingredients and cook until the angler loses its raw color. If the fish gives off a lot of liquid strain it back into the pan and reduce, adding some more bread crumbs to absorb the liquid, and then add it back to the stuffing. Season to taste and allow to cool before filling the pasta. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Monkfish Chili Keywords: fish, monkfish, chili Ingredients: 3 large Turkish bay leaves 1 tsp salt 1/4 tsp ground cumin 1/4 tsp dried thyme, crumbled 1/4 tsp dried basil, crumbled 1/4 tsp dried oregano, crumbled 1/4 tsp dried marjoram, crumbled 1/4 tsp cayenne pepper 1/4 tsp dried red pepper flakes 2 tbs vegetable oil 1 large onion, coarsely chopped 2 green bell peppers, sliced 1/3 cup tomato paste 2 1/2 cups rich fish stock 1 3/4 lb tomatoes, peeled, diced 2 cups cooked red kidney beans 2 lbs monkfish cut, 1/4 inch dice 1/4 cup chili powder 1 tbs Cajun Seafood Magic Directions: Combine the first nine ingredients in a small bowl. heat oil in a heavy large saucepan over medium heat. Add onion and cook until translucent, stirring, for about 8 minutes. Mix in the bell peppers and continue to cook for another 3 minutes. Add herb and spice mixture and stir for 5 minutes more. Add tomato paste and cook for another 2 minutes. Keep stirring! Add fish stock and tomatoes, increase heat to boiling. Add beans and return to boil. Reduce heat and simmer until beans are heated through. Add fish and sprinkle with chili powder, cook and stir for about 2 minutes, until fish is almost opaque. Add Seafood Magic, stir, remove from heat, adjust seasoning and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Angler Salad Keywords: fish, angler, salad Ingredients: 1 1/2 tbs vinegar 1/3 - 1/2 cup olive oil salt and pepper to taste 1 lb fillet, poached, chilled 1 bell pepper, seeded and julienne 3 - 4 scallions, sliced 2 tbs capers Leaf lettuce Directions: Combine vinegar, oil, salt and pepper in a large bowl, adjust seasoning. Julienne the chilled angler and toss in the dressing with peppers, capers and scallions. Serve over lettuce leaves. Serves 4. I like to use red, yellow and orange bell peppers, which go nicely with the white fish and the greens of the lettuce, scallions and capers. I use a white wine vinegar, sometimes one flavored tarragon or other -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Angler Baked in Filo Dough Keywords: fish, angler, bake Ingredients: First, the Duxelles: Ingredients: 4 tbs unsalted butter 1/2 lb fresh mushrooms, chopped 1/2 cup chopped shallots 1/4 cup cream 1/2 cup parsley salt and pepper to taste Directions: Melt butter in a skillet, add the other ingredients and cook for about 15 minutes over low heat. set aside. Now the tomato sauce: Ingredients: 2 tbs good quality olive oil 1/2 cup chopped shallots 1 tsp fresh thyme 1 tsp oregano 1 tsp tarragon (1/4 tsp dried) 1 cup dry white wine 5 large tomatoes, peeled, seeded and chopped Directions: Heat the oil in a heavy saucepan. Add the shallots and herbs, saute briefly, add the wine and simmer until the wine has completely evaporated. Add the tomatoes and simmer on high for 3 - 4 minutes. Set aside. Angler in Filo: Ingredients: 1 lb angler cut into 12 3/4 inch slices 2 tbs olive oil 1/4 lb unsalted butter, melted 8 sheets filo pastry Directions: Preheat oven to 450 degree F. Saute the fish in olive oil until it is about 1/2 - 2/3 cooked. Lay down a sheet of filo and brush the entire surface lightly with butter. Cover with a second sheet of filo and brush with butter. Overlap 3 pieces of the fish at the center of the end nearest you and top with 2 tsp of the duxelles mixture. Fold over the two sides of the filo towards the center and brush the edges with a little butter to make them stick. Roll up the package and seal with a little more butter. Repeat this procedure for the other three packages. Bake for 10 minutes or until the pastry is a nice, golden brown. Just before the fish is cooked, reheat the tomato sauce to simmering. Spoon it onto warm plates or serving platter and arrange the pastries on top of the warm sauce and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Poached Haddock Keywords: fish, poached Ingredients: 1 qt buttermilk 1 tbs lemon juice 1 1/2 tsp salt 3/4 tsp tabasco 1 tbs cumin 1/2 cup chopped green peppers 2 tsp turmeric 3 lbs haddock fillets 1/4 cup butter or margarine Directions: Combine buttermilk, lemon juice, salt and tabasco in large skillet. Bring to a boil and simmer 10 minutes. Add cumin and green pepper. Sprinkle turmeric over fish fillets and rub in gently. Add fish to liquid and simmer 10 to 12 minutes or until fish flakes easily. Melt butter and stir into skillet. Serve over hot cooked rice. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Red Snapper Flakes in Mustard Sauce Keywords: fish, red snapper, flounder, cod, sea trout, walleye Ingredients: 1 1/2 cups water 1/2 tsp salt A spice bag 1 cup mix chopped onions, celery and carrots Juice of 1/2 lemon 1 cup Chablis wine 1 1/2 lb red snapper filet 2 tbs butter 1 1/2 tbs flour 1 tsp dry mustard 1/2-1 cup heavy cream 1/2 tsp Worcestershire sauce Directions Spice bag consists of a pinch of thyme and marjoram, 12 peppercorns and a small bay leaf. In a wide but shallow saucepan bring water, salt, spice bag and chopped onions, celery and carrots to a boil. Simmer 5 minutes. Add the lemon juice and wine and bring to a boil. Add the red snapper and boil slowly 5-6 minutes. Remove pan from heat and let the fish cool in the liquid 1 hour or overnight. When ready to continue, remove fish and strain liquid reserving 2 cups. Melt the butter in a 2-quart saucepan, add the flour, stirring well to make a roux. Mix in the dry mustard. Reheat the 2 cups reserved fish stock and whisk into the mustard roux. Simmer the sauce, stirring often, and gradually add the cream. Add the Worcestershire sauce and continue cooking to reduce the mustard sauce to a velvety consistency. Flake the red snapper into small pieces, removing any bones. Add to the mustard sauce, bring to a boil and serve. (Note: Cheese or spinach souffle and modemade noodles or steamed rice are suggested accompaniments.) -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Bass with Mushrooms Keywords: fish, bass, mushrooms Ingredients: 1 cup parsley 1/2 cup half and half 1 onion, sliced 1 cup slice mushrooms 1/4 cup margarine 1/2 cup dry white wine 1 to 2 tsp flour 8 striped or black bass fillets Directions: Saute onions in margarine until soft. Add parsley and mushrooms slices and saute about 2 to 3 minutes. Place 4 fillets in greased baking pan. Sprinkle with salt and pepper. Thicken half and half with a little flour and add to saute mix. Spread the sauteed mixture on the fish and top with remaining fillets. Pour wine over fish. Bake for 15 minutes or until done at 350 degrees. - Earl -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Flounder Fillets Keywords: fish, main dish 4 flounder fillets (6 ounces each) 1/4 tsp salt 1/8 tsp pepper 1 to 2 Tbl lime juice 1 Tbl olive oil 1 Tbl packaged bread crumbs 1 Tbl chopped fresh cilantro Preheat the oven to hot (425F). Coat a small baking pan with nonstick cooking spray. Halve the fish fillets crosswise; salt and pepper them. Place in the prepared pan. Sprinkle them with lime juice and olive oil. Combine the bread crumbs and cilantro; sprinkle over the fish. Bake in the preheated oven for 10 minutes, or until done. MICROWAVE OVEN DIRECTIONS: Salt and pepper the fish fillets. Fold them in half crosswiseand secure them with wooden picks. Place on a microwave-safe 10-inch pie plate with the thicker parts toward the outside of the plate. Sprinkle with the lime juice, bread crumbs, oil, and cilantro. Cover with microwave-safe plastic wrap; vent on one side. Microcook at 100% power for 5 minutes. Makes 4 servings. Nutrient Value per Serving: 192 Calories, 32 g Protein, 5 g Fat, 2 g Carbohydrate, 285 mg Sodium, 82 mg Cholesterol Exchanges: 3 1/2 lean meat. [FAMILY CIRCLE; 2/1/91] -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Barbecued sea trout Keywords: fish, sea trout, bluefish, flounder, striped bass, cobia Ingredients: 2 lb sea trout fillets 1/2 cup V-8 juice 1/3 cup hickory flavored barbecus sauce 1 tsp worcestershire sauce salt & pepper 2 tbs butter or margarine Fillet sea trout leaving skin attached. Place fillets skin side down on aluminum foil. Mix remaining ingredients except butter and pour over fish. Dot with butter and seal aluminum foil. Cook on grill over hot coals about ten minutes on each side. Cook a little longer if fillets are more than one inch thick. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Walleye Keywords: fish, walleye Ingredients: 2 lbs filleted walleyes 2 eggs 3 tbs A-1 steak sauce Ritz crackers Directions: Beat eggs and add A-1 sauce. Marinate fish in sauce for 10 to 20 minutes. Crush crackers and roll fish in them until well coated with cracker meal. Place on buttered flat pan and bake 7 to 10 minutes on each side in oven preheated to 400 degrees. This recipe can be done on a grill outside by sealing the fish in aluminum foil with about a half a stick of butter or margarine. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Deep-Fried Catfish Keywords: fish, catfish Ingredients: 2 lb catfish 1 cup all-purpose flour 1 tsp salt 1/8 tsp pepper 2 eggs, lightly beaten 1 cup dry bread crumbs Directions: Heat oil to 375 degrees in deep fryer. Stir together flour, salt and pepper. Coat fish with the mixture; dip into eggs, then coat with the bread crumbs. Fry each piece for about 4 minutes or until golden brown. VARIATION: Prepare thin batter by mixing 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup milk and beat till smooth. Coat fish with flour mixture then dip into batter mixture. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Marinated Fish Keywords: fish, grill Ingredients: 1/4 Cup lemon juice 1 tbs vegetable oil 2 tbs soy sauce 2 cloves minced garlic Directions: Mix all ingredients and use to marinate 1 1/2 lb of fish for 1 to 2 hours. Grill in a basket over charcoal until fish flakes easily. Serve with lemon slices. (I like cod fillets best.) -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Herring Pickled Keywords: fish, pickled 2 schmaltz herring 2 onions 1 cup vinegar 1/2 cup water 3 tbs sugar (to taste) 1 cup sour cream 1 tbs whole pickling spice (optional) Directions: Soak herring whole overnight. Remove skins and entrails. Filet herring and cut into pieces; or cut into slices through bone. Place herring in jar in layers alternating with sliced onions. Combine vinegar, water, sugar and sour cream. Pour over herring. Store in refrigerator for a day or two before serving. If you like it sweeter, add more sugar; sour, add vinegar. If you wish, omit sour cream in the pickling liquid. Instead, add it to the drained, pickled herring when ready to serve. A tbs of whole pickling spice added to the marinade adds zest. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish with Lemon & Thyme Keywords: grill, fish, snapper, sole, cod, rockfish Ingredients: 3 lemons 1 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 1 1/2 lb fish fillets 2 tbs butter Directions: Squeeze 1/2 cup lemon juice from lemons. Combine the juice, salt pepper and thyme in a shallow dish. Add the fish & turn to coat. Cover and refrigerate for at least 30 minutes, turning 2 or 3 times. Drain the fish and brush with melted butter and place on preheated grill. Broil until opaque throughout. Makes 4 servings -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Dinner Columbian coast Keywords: fish, rice, creole, Carribean Main Dish: "Pescado Criollo" (Creole Fish) Serves 4 persons Ingredients: 4 Fillets of fish 4 tbs of butter 3/4 Cup of milk 1 tbs flour 2 tbs tomato paste 2 Small sliced onions 2 Medium sliced tomatoes 1 Cubed green pepper 4 Pieces finely chopped pimento 2 Medium sliced lemons Salt, pepper, parsley to your taste 2 Cloves crushed garlic 1-1/2 tsp paprika Directions: Prepare firm fish fillets for cooking. Sprinkle with salt, pepper and crushed garlicup Let stand for 2 hours. Melt 2 tbs of butter in saute pot. Stir in the marinated fish and cook 5 minutes on each side at medium heat. Add the milk and simmer for 20 minutes or until desired doneness. While fish is cooking, saute the onions, tomatoes, and green peppers in 2 tbs of butter for 5 minutes at medium heat; add the paprika, the flour, and the tomato paste, stirring constantly. Pour the vegetable mixture sauce over the fish, cover, and let it cook for 5 more minutes to blend in the flavor at low heat. Serve and garnish with the sliced lemons and chopped pimento and parsley on top. "Patacon Frito" (Fried Plantain Banana) Ingredients: 4 Green Plantain (or Green Chiquita) Bananas Pinch of salt frying vegetable oil Directions: If you live near a Hispanic market you will surely find the real plantain bananas (ask for "Platano Verde"). If not Chiquita (or Dole, or whatever) will do, as long as they are on the green side. Peel off the bananas. Heat the oil in a deep frying pan making sure the amount of oil will cover the bananas. When the oil reaches a normal frying temperature, dip the bananas and fry them until they reach a light brown color (will take 10-15 minutes at medium heat). Take the fried bananas out of the pan. Lay out plastic wrap on a wooden board. Place one fried banana at a time; cover with another plastic wrap and pound it with a meat hammer until flattened to about 1/4" thick. Carefully remove the plastic wraps from the flattened banana. When done flattening all the bananas, Fry them in a 12" skillet at medium heat for 15 minutes and with enough oil to cover them, until they get crispy and brown on both sides. Texture and color are the same as in french fries. (MMMMMM!). Take them out and place them over paper towels to remove excess oil. Salt to taste. Serve hot with the Fish and the Rice. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Spot sauteed with almonds Keywords: fish, spot, sauteed Ingredients: 1 lb dressed spot 2 tbs flour 1/4 tsp salt 1/2 tsp paprika 2 tbs margarine or butter 1/4 cup slivered almonds Directions: Mix flour, salt and paprika. Dredge fish in flour mixture. Heat margarine in heavy frying pan. Cook fish, turning midway, until golden brown; about 10 minutes per inch of fish or until fish flakes easily with a fork. Remove fish to platter. Saute almonds in pan drippings and pour over fish. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Beer Batter Fish Fry Keywords: fish, deep fry Ingredients: 1 cup bisquick 1/3 cup corn meal 1 tsp salt 1/4 tsp pepper 4-6 ounces of beer 2 lbs of fish fillets Directions: Combine dry ingredients and add beer to get a sticky consistency for dipping. Salt fish and dip in batter. Deep fry at 375 degrees until fish is golden brown. Note: Fillets of most fish including striped bass, flounder, catfish, walleye, white bass, black bass, snapper, red fish, grouper, and white perch will work, too. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Saffron Wine Butter Sauce Keywords: sauce, fish Ingredients: 1 meager pinch of saffron 3/4 cup dry white wine 1/4 lb unsalted butter Directions: Simmer saffron in wine until it is reduced to a little less than 1/4 cup fluid. Cool. Whip with butter and chill for using on fish and vegetables. Use within 24 hours. You can replace saffron with other spices. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Garlic Mackerel (Irish) Keywords: fish, mackerel, irish, fry Ingredients: 4 Large mackerel (or 8 small) 1 Clove garlic Seasoned flour butter for frying Lemon juice Directions: Mince garlic very finely Divide between the fish and rub in well. Roll mackerel in beaten egg and then in flour. Fry in butter for 4-5 minutes each side. Sprinkle with lemon juice and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder Stroganoff Keywords: fish, flounder, swordfish, sole Ingredients: 2 lb flounder fillets 1/2 cup all purpose flour 1 tsp salt 1/4 tsp pepper 1/2 cup mushrooms, sliced 3 tbs onion, chopped 1/3 cup margarine 1 cup tomato juice 2 tbs parsley, chopped 1/2 tsp prepared mustard 1/8 tsp garlic powder 1/3 cup sour cream 8 oz noodles, cooked, drained 6 slices crisp cooked bacon Directions: Cut fish into chunks. Combine flour, salt, and pepper. Roll chunks in flour mixture. In a large frypan, cook fish, mushrooms and onions in margarine until fish are light brown and vegetables are tender. reduce heat and stir in tomato juice, parsley, mustard and garlic powder. Simmer until sauce thickens slightly, about 5 to 10 minutes. Remove from heat and stir in sour cream. Spoon mixture over hot noodles. Crumble bacon on top. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Spicy Lemon Fruited Fish Keywords: fish, stove top, flounder, halibut Ingredients: 1 can cling peach slices in juice 1 tsp mixed pickling spice 1 clove garlic, minced 1 bay leaf 1 lb flounder fillets 1 tsp cornstarch 1 tbsp lemon juice 2 tbsp thinly sliced green onion Directions: Drain peaches, reserving all liquid. In 10-inch skillet, combine beach liquid, mixed pickling spice, garlic and bay leaf. Simmer, covered, 2 minutes. Add fish; cover and cook over low heat 10 minutes, turning halfway through, until fish is just opaque in center. Transfer fish to serving platter. Blend cornstarch into lemon juice; stir into skillet. Cook, over low heat, until mixture thickens and boils. Stir in peaches; cook 1 minute to heat through. Pour sauce over fish; sprinkle with green onion. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Peppery Fish Stir-Fry Keywords: fish, stir fry, bluefish, cod, striped bass Ingredients: 1 can pineapple chunks, juice 1 tbsp cornstarch 1/4 cup soy sauce 1/4 tsp crushed red pepper 1 lb skinless fillets, bite sized 2 tbsp cooking oil 2 small green peppers, chunked 1/2 cup slivered almonds Hot cooked rice Directions: Drain pineapple, reserve juice. Set pineapple aside. Combine pineapple juice and cornstarch. Add soy sauce and crushed red pepper. Set aside. In a wok or large skillet stir-fry fish pieces in hot oil 3 minutes; remove from wok. Stir-fry red pepper 1 minute. Add almonds; stir fry 1 minute more. Stir pineapple juice mixture; add to wok. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add fish and pineapple. Heat through. Serve over rice. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Smoked Cod Pie (Irish) Keywords: Fish Pies, cod Ingredients: 1 lb Smoked cod 1/2 lb Onions 1/2 lb Shelled peas 10 fl Milk * 1 oz Flour 1 tsp Dry mustard 1 oz Butter 2 lb Mashed potato Directions: * (or substitute 5 oz milk and 5 oz cream) Chop onions roughly and fry in butter until tender. Remove from heat an stir in flour and mustard. Add milk. Return to heat and stir until thickened. Add cod, cut into 1/2-inch cubes, and peas. Turn into ovenproof dish and cover with mashed potatoes. Bake in a moderate oven at 400 degrees for 35-45 minutes, or until golden brown. (Though not traditional, the addition of 2-3 oz of cheddar cheese to the sauce makes this an extremely tasty dish.) -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: WHOLE SALMON WITH DILL SAUCE Keywords: Lesson, Fish, Entertain, Main Dish Ingredients: 1 whole salmon (about 6 lb) 2 qt. court bouillon For Decoration: 2 cucumbers 2 lemons For the dill sauce: 1 pt sour cream 1 cup mayonnaise 1/3 cup grated onion 1/4 cup lemon juice 1/4 cup chopped fresh dill Salt and Pepper to taste Directions: Poach the salmon; To time the poaching, measure the fish and allow 10 minutes for each inch of thickness; begin timing when the poaching liquid starts to simmer. To check for doneness, insert a metal skewer into the thick flesh behind the gill. It should slide in easily. A six-lb salmon needs either a fish poacher or a roasting pan fitted with a rack at the bottom for easy fish lifting. I use a roaster. It usually means the fish has been curved to fit in and the benefit of this is that it retains this jaunty pose once cooked and it fits more easily onto a platter. Chill it carefully, then unwrap it, and gently pull off the skin. If the fat underneath the skin is gray, scrape it away with a knife to reveal the orange flesh. Cut down the center of the fish to the backbone, and then ease one half of the fillet from the bones. Gently pull off the flesh, then remove the backbone and replace the fish. This way it is easier to serve at a buffet. Peel and halve the cucumbers. Scrape out the seeds, and then thinly slice them. Arrange the cucumber on top of the salmon in a pattern resembling fish scales. Slice a lemon, and arrange around the fish. Chill well. For the sauce, combine the sour cream with the mayonnaise, and whisk until smooth. Add the onion, lemon juice, dill, salt and pepper. Serves 10 to 12, or more if there are other entrees. Note: The fish can be cooked up to a day in advance and refrigerated, tightly covered. The sauce can be made up to two days in advance and refrigerated. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FILLET OF FISH PROVENCAL Keywords: Lesson, Fish, Entertain, Main Dish Ingredients: 2 tbs olive oil 1 onion, peeled and sliced 2 tsp minced garlic 2 red bell peppers,thinly sliced 3 ripe tomatoes, diced Salt and Pepper to taste 1/2 tsp thyme 2 lb fish fillets Court bouillon Directions: Heat oven to 350 degrees. Heat the olive oil in a skillet over medium heat. Add the onion, garlic and red peppers and saute, stirring constantly, for 7 minutes, or until the vegetables are soft. Add the tomatoes, sprinkle with salt, pepper, and thyme, and cook covered for 5 minutes. Place the fish fillets in a baking dish, and cover with the vegetable mixture. Add enough simmering court bouillon to cover the fillets, cover with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Pour the juices into a saucepan, and reduce by half. Serve the fish and vegetables with the sauce on the side. Serves 6. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FILLET OF FISH FLORENTINE Keywords: Lesson, Fish, Entertain, Main Dish Ingredients: 2 pkgs. (10 1/2 oz each) frozen chopped spinach, cooked according to package directions 2 lb fish fillets 1 1/2 cups court bouillon 3 tbs butter 2 tbs flour 1/3 cup cream 1/2 cup grated Swiss cheese Salt and Pepper to taste 2 tbs grated Parmesan cheese Directions: Heat the oven to 350 degrees. Make the spinach according to package directions, and drain in a colander, pressing with the back of a spoon to extract as much liquid as possible. Place the fish fillets in a baking dish, and bring the court bouillon to a simmer on the stove. Pour the liquid into the baking dish, cover with a sheet of buttered wax paper, buttered side down, and bake for 5 to 7 minutes. Drain the cooking liquid, and reserve. Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 3 minutes. Whisk in the reserved cooking liquid, and bring to a boil. Add the cream and cheese to the sauce, and stir until smooth and bubbly. Season with salt and pepper to taste. Preheat an oven broiler. Stir half the sauce into the spinach, and arrange the spinach on an ovenproof serving platter. Arrange the fish on top of the spinach, and then top each fillet with some of the sauce. Sprinkle the Parmesan on top of the sauce, and place under the broiler for 1 to 2 minutes, or until lightly browned. Serves 6. If assembled a day in advance, refrigerate covered. Then rather then broiling, heat dish in a 350 degrees oven until hot, about 15 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FISH FILLETS WITH ASIAN VEGETABLES Keywords: Lesson, Fish, Entertain, Main Dish, Lesson, Fish, Entertain Keywords: Main Dish, Lesson, Fish, Entertain, Main Dish Keywords: Lesson, Fish, Entertain, Main Dish Ingredients: 2 lb fish fillets 1 can (10 oz) sliced water chestnuts 1 can (10 oz) sliced bamboo shoots 6 scallions, trimmed, including all of the green part 1/2 lb fresh snow peas, trimmed and cut into fine julienne 1 cup court bouillon 1/4 cup soy sauce 1/4 cup sesame oil 1/4 tsp pepper 1 tsp minced garlic 2 tsp finely minced ginger Directions: Heat the oven to 350 degrees. Arrange the fish fillets in a baking dish. Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste. Arrange the vegetables around the fish. Also arrange the scallions and snow peas. Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger. Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Remove from the oven, drain the cooking liquids, and reduce them by half. Serve immediately, dividing the fish among the plates along with the vegetables. This will serve 6. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Broiled Bluefish Sauce Keywords: bluefish, sauce, fish Ingredients: 1/2 cup honey 1/2 cup mustard, prepared 1/2 cup vinegar, cider 1/4 cup Worcestershire sauce 1 tbs parsley flakes 2 tsp pepper sauce, hot, liquid 1 tsp salt 1 tsp cornstarch or arrowroot Directions: Blend honey and mustard in saucepan over low heat. Stir in vinegar, Worcestershire sauce, parsley flakes, pepper sauce and salt. Add cornstarch or arrowroot and cook, stirring, over medium heat until mixture boils and thickens. Makes about 1-1/2 cup of basting for grilled or broiled Bluefish. Source: The Capitol newspaper, Annapolis MD Jun 85 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Marinaded Kingfish Keywords: king mackerel, fish, grill Ingredients: 2 bay leaves 1/2 tsp thyme 1 cup vinegar 1 kingfish steaks Directions: Kingfish steaks should be 1 to 1-1/2" thick. Prepare marinade by blending 2 bay leaves, 1/2 tsp thyme and 1 Cup wine vinegar. Heat in saucepan to blend flavors. Cool before marinating. Submerge steaks and marinade for 30 minutes or longer in marinade. Drain before cooking. Barbecue approximately 12 minutes, turning once, approximately 3" from the charcoal. Also for: Cobia, Amberjack, King, Grouper, Snapper, Speck et al. Suggestions: Subst some of prepared salad dressings for marinade. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Sauce a la Chambord Keywords: sauce, fish Ingredients: 1 tbs butter 1 onion, large, chopped 1 thyme, sprig 1 bay leaf 3 tomatoes, large 1 pt oyster liquor 1 salt & pepper to taste 6 mushrooms, sliced thin 2 parsley, sprigs 2 cloves, mashed 4 allspice, ground 1 crawfish tails, chopped-OPT 12 oysters, chopped-OPT Directions: Brown onion in butter being careful not to burn. Put in 3 large tomatoes and add chopped herbs. Brown. Now add a pint oyster liquor which has been heated by blanching the oysters. Season sauce with salt and pepper to taste. Recommended for Baked Grouper. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Sauce A La Maitre D`Hotel Keywords: sauce, fish Ingredients: 1 tbs butter 1 pt consumme, hot 1 tbs flour 1/2 lemon, juice of 1 egg yolk, well beaten 1 tbs parsley, chopped Directions: Blend flour and butter in sauce pan and then add other ingredients except egg. Let cook 15 minutes; remove from fire, cool slightly, and stir in egg. Serve with baked Sheepshead. Also for: Recommended for Pompano and Spanish Mackerel. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Snapper Sauce Creole Keywords: fish, sauce, snapper, creole Ingredients: 1 garlic clove 1 onion 1/2 bell pepper 1 tbs capers 1 tbs chili powder 1 tsp salt 1/4 tsp pepper 1/4 tsp cloves 1/4 tsp allspice 10 ripe olives, pitted 3 tomatoes, chopped 1 butter or margarine 1 red snapper, 3-4 lb Directions: Mince and brown in one cup olive oil the garlic, onion and bell pepper. Next add capers, chili powder, salt, cloves, allspice, pepper, olives and tomatoes. Place fish in baking pan or dish. Brush with melted butter or margarine. Pour sauce over the fish and bake for 35 minutes at 375-F or until flaky, basting 2 or 3 times. Also for: Any ole fish will do. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder Fillets with Mushrooms (Toaster Oven) Keywords: fish 4 flounder fillets (6 Oz) Lemon-pepper 1 tbs chopped scallions, tops included 3/4 cup fresh mushrooms, thinly sliced Preheat toaster oven to 400 F. Place fish fillets on greased oven pan. Season with lemon-pepper; top with scallions and mushrooms. Cover with foil. Bake at 400 F for 20 minutes or until fish is done and mushrooms are tender. NOTE: Grease pan with nonstick spray for easy removal and fewer calories. Serves 2 to 4. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Seafood on a Grill Keywords: Seafood, Bar-B-Q, fish, shrimp, scallops. clams Ingredients: 1 Cup Butter or margarine 1/2 tsp Tarragon 3 cloves garlic, chopped 1/2 tsp Rosemary 1/2 tsp Thyme 1/2 cup Lemon Juice Salt and Pepper to taste Simmer butter, lemon juice and all spices in pan on stove for a few minutes. Make packages in doubled heavy duty tin foil. Put in fillet, clams, a half a lobster tail, shrimp, scallops, anything will do but a mix is best. Divide the Butter sauce among the packages and seal the foil well. Cook on the grill, sealed side first for 10 min. then turn over & when it starts steaming well it is done. Can be done in the oven. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: The Squeeze Keywords: marinade, fish Ingredients: 1/4 cup Lime Juice 1/3 cup Pink Grapefruit Juice 1/2 cup orange juice 1/2 tbs Oil, Olive 1/4 cup Soy Sauce 1/4 tbs Ginger 2 clove Garlic 1 Shallot 1/8 tsp Hot Pepper Sauce 1 lb Fish Fillets Directions: Notes: Lime Juice is of 1 or 2 limes; Grapefruit juice is of 1/2 grapefruit; orange juice is of 2 oranges. Ginger should be fresh and grated; garlic should be peeled and crushed; shallot should be peeled and quartered. Whisk together all but the last ingredient and let rest for at least 1 hour. Place fish in marinade and refrigerate for 1 hour, turning from time to time. Transfer fish to oven-proof dish, pour marinade around it to a depth of 1/4 inch, then place under the broiler. Cook until fish flakes easily. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Onions Stuffed with Mushrooms and Salmon Keywords: salmon, fish Ingredients: 6 Walla Walla sweet onions 2 cups sliced fresh mushrooms 2 tbs butter 1 tbs flour 1 t. salt 1/2 t. dill 1/3 cup half-and-half 1 cup frozen green peas, cooked 1 cup cooked salmon, flaked Directions: Cut top off one end of each onion and remove first layer. Blanch onions for 4 to 5 minutes. Drain and cool. Cut off other end of each onion and remove center. Cook mushrooms in butter until tender. Remove from heat. Blend in flour, slat and dill. Stir in half-and-half and cook until thickened. Add peas and salmon. Fill onion shells. Place in a buttered baking dish and bake at 375 degrees for 20 minutes. Serves 6. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Marinade Keywords: Cajun, Sauces, Fish Ingredients: 2 cup Chablis wine 2 tsp Lemon juice 2 tsp Salt 2 tsp Creole mustard 1/2 tsp Ground cayenne pepper Directions: Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Pepper Halibut Steaks Keywords: Fish, halibut, flounder Ingredients: 6 Halibut steaks-2 lb 1/4 cup Flour 2 tsp Pepper black,ground 1/4 cup Butter 2 tsp Oil 1 tsp Salt 1/4 cup Wine ,white Directions: Dredge steaks with flour and press pepper into both sides of steaks. Cook in half the butter,all the oil then transfer the fish to a heated platter. Add rest of the butter and all the wine to the pan and stir quickly at the boil,then pour over the fish and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Salmon Broccoli Bake Keywords: fish, Casseroles, salmon Ingredients: 2 cup Rice cooked 1 1/2 cup Apples chopped Gr. Smith 1 pk Broccoli spears 2 cn Salmon 61/2 oz cans 1 pk Hollandaise sauce mix Directions: Heat oven to 350/F. Cook and drain Broccoli. Combine rice and apple in a lightly greased 1 1/2 Qt. Casserole then spread broccoli on top. Drain salmon then spoon over the broccoli. Prepare hollandaise sauce then pour over the salmon. Bake 15 minutes or until heated through. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Fresh Tuna Keywords: fish, tuna Ingredients: 1 tsp Pepper ground 1 Onion Red,sliced 4 Tomatoes peeled,chopped 1/2 cup Vermouth dry 1 tsp Basil crumbled Directions: Preheat oven to 425/F Rub steaks with oil and season with the pepper. Saute the onion until limp then add tomatoes and vermouth and cook 2-3 minutes more. Place steaks in a shallow baking dish, pour the mixture over them and sprinkle with basil. Bake 15 minutes or until done. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Salmon-Corn Casserole Keywords: fish, Casseroles, salmon Ingredients: 2 Eggs boiled,chopped 1 cn Salmon 16 ozdrained 1 cn Corn creamed,large 1 cup Stuffing mix dry Herb 1 Onion chopped 1/4 cup Pimento diced 1/4 cup Mayonnaise Directions: Combine and mix all ingredients. Pour into 6 individual oven proof dishes or a 1 1/2 Qt. Casserole. Bake at 350/F. 25 minutes for small dishes or 45 minutes for the casserole. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FISH ASPEC Keywords: fish, cod, whiting Ingredients: 2 qt Stock fish 1/2 lb Cod or whiting chopped 3 Egg whites 1 Leek chopped fine 2 Parsley sprigs 4 tsp Gelatin 1/2 cup Water Directions: Combine stock, chopped fish, egg whites, chopped leek and parsley. Mix well, bring to a boil, then simmer. Mix gelatin and cold water until gelatin is soft then blend into fish stock. Skim stock periodically. Keep hot for 30 minutes but do not boil. Strain through cheese-cloth then let it cool before decorating the fish. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: BAKED FRESH SALMON Keywords: fish, Salmon, fish, Salmon, fish, Salmon, fish, Salmon Ingredients: 3 lb Salmon piece 1 tsp Salt 1 tsp Pepper 1/2 tsp Thyme 3 tsp Butter 1 1/2 cup Cream light 3 Onion slices 3 Parsley sprigs 1 Garlic clove sliced in qtrs. 1 Bayleaf 2 Cucumber peeled, strip cut Directions: Combine salt, pepper and thyme then rub all sides of the salmon. Melt butter in baking dish then add salmon and coat with the butter. Add light cream, onion slices, parsley, garlic, bayleaf then arrange cucumber strips around the fish. Bake covered for 40 minutes or until center bone can be removed easily. Remove and discard bayleaf, onion, parsley and garlic before serving. Title: PLANKED FILET OF SALMON Keywords: fish, Salmon Ingredients: 4 lb Salmon fillet (skin 1 side) 1 Pepper ground to taste Oil 1/2 cup Butter melted Directions: Wash salmon in cold water, dry and season with pepper. Place on heated oak plank, skin down, and bake at 350/F 25-30 minutes. Baste with melted butter during cooking. If fish does not brown during cooking, place under broiler last 2 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: SMOKED SALMON ROLLS WITH OYSTERS Keywords: fish, Salmon Ingredients: 4 Salmon smoked large slices 20 Oysters small raw 1 cup Stock fish 1 cup Wine white 1 tsp Parsley 1 tsp Shallots 1 tsp Onion chopped 1 tsp Chives 4 Peppercorns crushed 1 Garlic clove chopped 2 Cloves whole 3/4 cup Cream or cream sauce 2 tsp Tomato paste 4 Mushroom caps large 1/3 cup Swiss cheese grated Directions: Rinse salmon slices in hot water, drain and dry. At end of each slice place 5 oysters then roll salmon over them. Arrange rolls on a shallow, greased baking pan. In a saucepan combine wine, stock, parsley, shallots, onion, peppercorns, garlic and cloves. Bring to a boil then simmer until sauce is reduced to 1/2 cup. Strain sauce into another pan then add cream or cream sauce and tomato paste. Bring this to a boil then remove from heat. Saute mushroom caps in butter until done then place on each salmon roll. Pour sauce over salmon rolls, sprinkle with grated swiss cheese and broil until cheese melts. Serve immediately. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: GREEN MAYONNAISE Keywords: fish, Sauces Ingredients: 2 cup Mayonnaise 2 tsp Parsley chopped 1 tsp Chives chopped 1 tsp Tarragon leaves chopped 1 tsp Chervil chopped 1 tsp Dill weed chopped Directions: All seasonings should be chopped fine. Combine all ingredients and mix well. Let stand in refrigerator for 2 hours before serving. Best with salmon. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: CURRIED SALMON STEAKS Keywords: fish, Salmon Ingredients: 4 Steaks salmon 1 cup Onion chopped 1/4 cup Butter 2 tsp Curry powder 2 cup Cream sour 1 Salt to taste 1 Pepper to taste 1 Curry to taste Directions: Saute onions in butter until transparent. Remove from pan. Mix some flour, salt, pepper and curry into a powder and sprinkle all sides of the salmon. Add butter to pan and saute salmon until done. Remove and keep warm. Return onions to pan. Heat then slowly add the curry and when mixed, slowly stir in the sour cream. Heat the sauce but do not boil. Pour the sauce over the salmon and serve immediately. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: BAKED SALMON ROLLS Keywords: fish, Salmon Ingredients: 2 lb SALMON 3/4 cup Mushrooms sliced 1/4 cup Butter 1 tsp Onion juice 1/4 cup Flour 1/2 cup Cream light 1/4 tsp Salt 1/8 tsp Pepper 1 Cayenne to taste 1 Mace to taste 1 cup Crumbs bread buttered 4 Mushroom caps Directions: Remove skin and bones. Cut salmon into strips 1/2 inch thick by 1 1/2 inches wide and up to 8 inches long. Butter 8 custard cups and coil salmon into the cups. In a double boiler, cook mushrooms and onion juice for 5 minutes then add the flour, light cream, salt, pepper, cayenne and mace and stir constantly until cooked and thick. Pour sauce into custard cups then bake at 375/F for 25 minutes. Drain off juice from cups, unmold the fish and place in an ovenproof dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap on each fish roll. Broil the rolls until the mushrooms are done and the crumbs browned. Serve garnished with parsley and lemon wedges. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: SALMON SLICES BAKED IN CREAM Keywords: fish, Salmon Ingredients: 2 lb Salmon piece 4 cup Cream light 1/2 Bayleaf 2 Cloves 1/2 Onion sliced 4 Parsley sprigs 1 Thyme to taste 1/4 cup Butter 1/4 cup Flour 1 tsp Lemon juice 1 Salt to taste 1 Pepper to taste Directions: Arrange serving size pieces of salmon in a buttered baking dish. Season with salt and pepper. Pour in enough cream to leave salmon slightly exposed. Add bayleaf, cloves, onion slices, parsley and thyme. Bake at 400/F for 25 minutes, basting occasionally. Remove salmon and keep warm. In a saucepan melt butter and stir in the flour. Gradually add 2 cups of the cream the fish was cooked in. Stir constantly until smooth and thickened. Season with salt and pepper and the lemon juice then simmer for 10 minutes. Pour the sauce over the fish to serve. Garnish with lemon wedges, sliced cucumber and sliced boiled eggs. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: SWORDFISH STEAK MARSEILLAISE Keywords: fish, swordfish Ingredients: 4 Swordfish steaks (3-4 lb) 1/2 cup Mushrooms chopped 1 tsp Shallots chopped 1 tsp Parsley chopped 1 tsp Pepper green chopped 1 tsp Pimento chopped 1 tsp Onion chopped 1 tsp Celery leaves chopped 1/2 cup Crab cooked 1/2 cup Shrimp cooked 1/2 cup Cod or whiting cooked 1/4 tsp Thyme 1/4 tsp Nutmeg 1/4 tsp Mace 1/4 tsp Allspice 1 tsp Butter 1 tsp Bacon fat 1 Salt to taste 1 Pepper to taste Directions: Combine all ingredients except swordfish, butter and bacon fat. Mix well then process using the finest blade to make a paste. Melt butter, add bacon fat then saute the paste for 5 minutes over low heat. Set aside. Brush both sides of the swordfish with oil and brown quickly under a broiler. Keep warm. Oil a large sheet of brown paper or vegetable parchment. Spread half the crab mixture on the paper. Lay the browned swordfish on the mixture then cover the swordfish with the remainder of the crab. Fold the paper to cover and enclose the fish and twist the ends. Place the bundle on a greased cookie sheet. Bake at 350/F for 50 minutes; turn once after 25 minutes. Serve with lemon butter flavored with garlic. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Paella. Spanish Chicken, Seafood Casserole. Keywords: Casseroles, fish, seafood, chicken Ingredients: 4 lb Chicken-serving size pieces 1 tsp Szechuan chili sauce 1/4 cup Sake plus 2T 1 lb Shrimp whole, raw 2 tsp Soy sauce 1/2 tsp Saffron threads crushed 5 3/4 cup Chicken stock 1 1/2 lb Mussels in shell 6 Clams little neck in shell 1/4 cup Oil, olive plus 2T 1 tsp Gingerroot, minced, fresh 1 1/2 tsp Garlic minced 1 cup Onions, green, chopped 1/4 lb Sausage, Chinese pork 3 cup Rice short grain uncooked 1 cup Snow peas julienne 1/4 cup Cilantro leaves chopped Directions: Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce and 2 tsp of the sake in a bowl-set aside. Combine shrimp, 1 tsp of the soy sauce and 1 tsp of the sake in another bowl and set aside.Dissolve the saffron in some of the chicken stock and set aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside until all are browned. Pour off fat from skillet then add remaining (2T) olive oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated. Pour in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining t soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow peas, shrimp and chicken pieces and cover with rice mixture. Arrange clams and mussels on top, sticking up so they will open. Bake uncovered at 350/F for 30-40 minutes or until clams and mussels are open. Sprinkle the cilantro over the top and serve from the pan together with green salad and crusty bread. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: SWORDFISH BOLOGNESE Keywords: fish, Casseroles Ingredients: 2 lb Swordfish 2 Onions 2 Celery stalks 2 Carrots small 1 Garlic clove mashed 1 tsp Capers mashed 1 Clove 1 Bayleaf 1 Parsley root 2 inches 1/4 cup Oil olive 1 cup Wine white 1 Salt to taste 1 Pepper to taste Directions: Saute all vegetables and seasonings in olive oil until vegetables are tender. Stir in wine, correct seasoning and boil for 2-3 minutes. Cut swordfish into finger size pieces and add to the sauce. Cook for 15 minutes stirring very carefully. Serve in a ring of buttered noodles. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Salmon Con Ternera Keywords: fish, salmon, Casseroles, Meats Ingredients: 4 Salmon steaks (4-6 oz) 1 Onion sliced in rings 1 Bayleaf 4 Peppercorns 1 Salt to taste 1 lb Steak top round 4 tsp Crumbs bread 1 tsp Parsley chopped 2 Garlic cloves chopped 1 Lemon juice to taste 3 tsp Butter melted 1/4 cup Shrimp cooked 1 Ham slice diced Directions: In a shallow pan place salmon then add onion rings, bayleaf, peppercorns, salt and just enough water to cover the fish. Boil then simmer for 5 minutes. Drain and cool the salmon. Cut beef into 4 serving pieces then lb to flatten. Place in an ovenproof dish and lay salmon on top. Combine crumbs, parsley, garlic and one half the melted butter. Season with lemon juice to taste. Cover the steaks with the crumb mixture then top with the ham and shrimp. Pour the remaining butter on top. Bake at 400/F for 15 minutes or until steak is done. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fresh Tuna (Marmita-Kua) Keywords: fish, Casseroles, tuna Ingredients: 1/4 cup Oil olive 1 Onion chopped 3 Garlic cloves chopped 4 Tuna steaks (6-8 oz) 1 lb Potatoes sliced 2 Tomatoes skinned chopped 2 Peppers red cleaned sliced 1/2 tsp Salt 1 tsp Pepper Cayenne 1 tsp Parsley chopped 1 Bayleaf 4 Bread slices toasted Directions: Note: Halibut may be substituted. Heat olive oil in a heavy casserole then saute the onion and garlic for 5 minutes. Add remaining ingredients and enough water to cover the fish. Stir to mix Cover and simmer for 1 hour. Garnish with the toast and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Broiled Swordfish and Cucumber Sauce Keywords: fish, swordfish Ingredients: 6 Steaks 1/2 lb each 1 Salt to taste 1 Pepper to taste 2 tsp Anchovies paste 6 tsp Butter 1 cup Cucumber 1/2 cup Butter clarified Directions: Mix 6T butter and 2 tsp anchovy paste then spread on both sides of steaks. Season with salt and pepper. Oil broiler pan or grill and cook steaks about 3 minutes each side (for 1 inch steaks). Mix cucumber and clarified butter and pour over steaks to serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Swordfish Provencale Keywords: fish, Casseroles Ingredients: 1 Steak 2-2 1/2 lb 1/4 cup Oil olive 1 Salt to taste 1 Pepper to taste 1 Onion medium chopped 1/2 Pepper green chopped 4 Tomatoes peeled chopped 6 Mushrooms sliced 1 Garlic clove chopped 1 Bouquet garni 1/2 cup Wine white or 1/4 cup lemon jc 1 Stock fish to cover fish 1 tsp Flour 2 tsp Butter Directions: For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk sliced, and pinch of thyme in cheese-cloth. Tie shut. In an ovenproof casserole brown the swordfish in the olive oil. Season with salt and pepper then add the onion, green pepper, tomatoes, mushrooms, and garlic. Saute for 10 minutes. Add the fish stock (or water) to cover the fish then add the wine or lemon juice, and the bouquet garni. Cover and bake for 35-40 minutes at 350/F. Can also be simmered on the top of the stove 35-40 minutes. When fish flakes easily, remove from casserole and keep warm. Remove bouquet garni then boil liquid to reduce by one half. Blend the flour and butter and whisk into liquid to thicken. Correct seasoning with salt and pepper. Pour the sauce over the swordfish to serve and garnish with diced pimentos and capers. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Harriet's Fish Dish Keywords: Main, Seafood, Diabetic, fish Ingredients: 2 onions, sliced thin 1 clove garlic, crushed 1 tbs diet margarine 1/2 cup parsley, snipped 1/2 tsp salt 1/8 tsp pepper 2 cup canned tomatoes 1 tbs tomato paste 2 chicken bouillon cubes 4 4-oz fish fillets or steaks, about 3/4" thick 3 slices tomato, cut thin 3 slices lemon, cut thin Directions: Preheat oven to 300 degrees. Saute onions and garlic in margarine until golden; add parsley, salt, pepper, tomatoes with juice, tomato paste, and bouillon cubes/ Simmer gently, uncovered, about 20 minutes. Place fish steaks in medium baking dish. Cover with sauce; top with tomato slices and lemons. Bake until tender. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish and Mushrooms Keywords: Seafood, Main, Diabetic, fish Ingredients: 1 onion, sliced thin 1 tbs oil 1 1/2 cup mushrooms, sliced thin 1 lb fish fillets (cod, halibut, sole) cut in 1" slices Dash of salt Dash of pepper 1 stalk celery, sliced thin 1 tbs soy sauce 1 tbs dry sherry Directions: Preheat skillet and saute onion in oil. Add mushrooms and saute about 2 minutes, stirring constantly, until mushrooms wilt. Spread half of fillet slices on mushrooms; sprinkle with salt and pepper; add remaining fillets; sprinkle these with salt and pepper. Add celery, soy sauce, and sherry; cook gently, covered, for ten minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tomato Sauced Fish Fillets Keywords: Main, Seafood, Easy, fish Ingredients: 4 (6-oz) fish fillets 1 tbs lemon juice 1 tsp salt-free vegetable seasoning 1 tsp chopped garlic 1/2 cup finely chopped, peeled tomato 1 tbs olive oil Directions: Place fish in shallow baking dish and sprinkle with lemon juice and vegetable seasoning. Mix together remaining ingredients and sprinkle over fish. Garnish with lemon wedges. Broil until fish flakes easily with a fork. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Lemon Fish Keywords: Easy, Main, Seafood, fish Ingredients: 1/2 tsp Italian herb seasoning 1/4 cup lemon juice 8 oz mild white fish Directions: Combine herb seasoning and lemon juice in a saucepan and bring to a boil. Lower heat to simmer, add fish and cook 5-8 minutes. Do not overcook. -Trim & Thin 4-Ingredient Cookbook -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Rainbow Trout Provencale Keywords: Trout, Fish, Microwave Ingredients: 2 tbs butter 2 garlic cloves, finely chopped 1 medium bell pepper, julienne (use a combination of red, green or yellow peppers, if desired) 1/2 medium onion, cut into strips 1 tsp fennel seeds 6 tbs dry vermouth or white wine 2 tbs tomato paste 2 tbs chopped fresh parsley Salt and pepper 4 trout fillets (4 oz each) Directions: Combine butter and next four ingredients in microwavable dish. Cover and microwave on full power for 2 minutes. Stir in vermouth, tomato paste and parsley. Season with salt and pepper. Place trout fillets flesh-side down on vegetable mixture; cover and cook for 2 minutes. Rotate dish; cook 1 to 2 minutes longer, or until fish flakes with a fork. Place trout on serving plate and top with vegetable mixture. Garnish with additional parsley. Makes 2 to 4 servings. About 255 calories per 4-oz serving. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Foil-baked flounder Keywords: fish, flounder, halibut, sole, rockfish, catfish, orange roughy Ingredients: 2 lb flounder fillets 1 medium onion, sliced 1 lemon 2 tbs butter or oleo dash of Worcestershire sauce salt and pepper to taste extra pat of butter or oleo Directions: Arrange flounder on foil. Top with sliced onion. Make sauce of next six ingredients. Cover fish with sauce. Dot fish with extra pat of butter. Seal foil and bake in over at 350 degrees for 15 to 20 minutes or until fork easily penetrates fish flesh through aluminum foil. This recipe can also be prepared outdoors on the grill. - -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Basic Baked Flounder Keywords: fish, flounder, bake, halibut, sole Ingredients: 1 lb flounder fillets 1 onion chopped 1/2 bell pepper chopped 1 can cheese soup paprika Directions: Dry fish in a paper towel. Place in single layer in baking dish. Sprinkle onions and pepper over fish. Spread soup over all. sprinkle with paprika. baked uncovered at 350 degrees for 30 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Smelt, Italian style Keywords: fish, smelt, Italian, bake Ingredients: 2 cups sliced onions 2 cloves garlic, minced 1/4 cup vegetable oil 1 large can Italian tomatoes (28 oz) 1 6 oz can tomato paste 1 1/2 tsp oregano 1 1/2 tsp salt 2 tsp sugar 1/4 tsp pepper 1/4 chopped parsley 2 lb of smelt 1 cup shredded mozzarella cheese 1/4 cup shredded parmesan cheese Directions: Saute onions and garlic in oil until soft. Add tomatoes, tomato paste, oregano, 1 tsp salt, sugar and pepper; mix well. Cover and cook slowly, about 30 minutes, until slightly thickened and flavors blend. Stir often during cooking. Spread sauce over bottom of 3- quart baking dish. Arrange smelt in single layer on sauce. Sprinkle with remaining 1/2 tsp salt and cheeses. Bake at 450 degrees for 15 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: salted Mackerel Keywords: fish, mackerel, salted Fillet mackerel and wash tenderly. Into a crock or plastic container put a layer of mackerel and a layer of salt. Repeat until all fillets are used and cover completely with salt. Let stand for two or three weeks to draw water from mackerel and then start eating. Title: salted Mackerel No. 2 Take heads off, gut, leave scales on and wash. Place fish in non-metal container and cover with heavy salt. When you are ready to cook, soak over night in fresh water. No salt is needed in cooking. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Basic Baked Fish Keywords: fish, bake, rockfish, flounder Ingredients: 1/2 lb. dressed fish fillets 1/4 cup melted margarine 1/2 tsp salt 1/4 tsp lemon-pepper season 1/4 tsp paprika Directions: Placed dry fish in foiled lined baking pan. Mix rest of ingredients and pour over fish. Bake at 450 degrees for 10 minutes or until meat flakes easily. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Streamside Trout Keywords: fish, stove top, trout Ingredients: I call this one Streamside trout because it is so basic that you can do it along your favorite trout stream on your camp stove. It basic, also, because you don't have to do too much to trout or any fish when they are that fresh. Ingredients: 2 whole dressed trout or 4 fillets salt and pepper 1/2 cup cornmeal cooking oil Directions: Put salt, pepper and cornmeal in paper bag. Drop trout in bag and shake vigorously to coat with mixture. Place in hot frying pan and cook until golden brown. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Sesame Fried Trout Keywords: fish, stove top, trout Ingredients: 1 egg 1 tbs water 4 tbs sesame seed 1 cup bread crumbs 1/4 cup flour 4 trout (about 3 lb.) 1/4 cup vegetable oil Directions: Beat egg with water. Mix sesame seeds and bread crumbs. Coat fish with flour. Dip fish in egg and water mixture and roll in sesame seeds and bread crumbs. Pan fry in hot oil about ten minutes on each side or until flesh flakes from bones. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Trout Almandine Keywords: stove top, trout, fish Ingredients: 4 fillets of trout 1 cup milk 1 tsp salt 1/8 tsp black pepper 1/2 cup flour 2 sticks of butter or margarine 1/2 cup chopped almonds Directions: Dip fillets in milk. Season with salt & pepper. Coat with flour. Melt butter or margarine in skillet and cook fillets, browning evenly on both sides. Remove fish from skillet and saute almonds for about 10 minutes. Serve almonds over trout fillets. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Trout ala Smith Keywords: in coals, trout, fish Earl, My Streamside trout dish goes like this: number of trout, whole dressed 1 strip of bacon for each trout 2 slices of white onion per trout salt &pepper 1 tsp of butter or margarine/ trout salt and pepper the inside of each trout, place the onion inside the cavity and place the butter on the trout. Double wrap the fish in foil and directly on the coals for about 5 to 7 minutes (depending on the size of the trout) turn them over for the same period. It is best not to have more than a couple of trout per foil package. Simplicity personified and yummy. Norm Smith -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Broiled Flounder in Lemon pepper Keywords: fish, flounder, broiled, cod, sole, grouped, sea trout Ingredients: 1 lb flounder fillets 2 tbs margarine, softened 1/8 tsp grated lemon peel 1 tsp lemon juice 1/8 tsp black pepper Directions: Place fillets on lightly greased broiler pan. Mix remaining ingredients and spread on fillets. Broil five inches from heat for ten minutes or until meat flakes easily. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Sesame-Lemon Pollack Keywords: fish, pollack, lemon, flounder, sole, snapper, bake Ingredients: 2/3 cups onions, sliced 1 lb. pollack fillets 1 tbs cooking oil 2 tbs sesame seeds 1/4 tsp garlic powder 1/8 tsp salt 2 tbs lemon juice Directions: Place onion slices in lightly greased baking dish. Toast sesame seeds lightly in a heavy skillet, stirring constantly. brush fillets with oil. Coat with sesame seeds. sprinkle fillets with garlic powder and salt. Place on top of onions. Sprinkle with lemon juice. Bake at 450 degrees for 10 minutes or until done. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Dilled Salmon Steaks Keywords: fish, salmon, fish, salmon, broil Ingredients: 4 salmon steaks or fillets (1 1/2 lb.) 1/4 cup of margarine, melted 1 tbs lemon juice 1/2 tsp dried dill Directions: Mix margarine, lemon juice and dill in dish. Dip salmon in mixture and turn so all sides are covered. Broil about 5 inches from heat for five minutes on each or until meat flakes easily. Can also be baked for about 10 minutes at 450 degrees. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish smoked Keywords: fish, smoke Carl - It's been a long time since I have smoked fish - I burned out the heating element on my Little Chief smoker and found a friend who would do it for me. But here are a few suggestions. When I am going to smoke fish, I leave the skin on it because it holds the meat together. Marinating the fish in brine (1 cup of salt to one gallon of water) depends on the thickness of the fish to be smoked. One half inch slabs should be marinated at least 45 minutes while one inch slabs should be marinated for one hour and 15 minutes. If you remove the skin, you can reduce the marinating time somewhat, but at least 30 minutes for 1/2 inch fillets and 45 minutes for 1 inch fillets. Whole dressed fish should be marinated 45 minutes. The length of time to be smoked depends on the thickness of the fish and the heat in the smoker. One half inch slabs should be smoke 1 hour and 30 minutes at 150-175 degrees. At 200 degrees the time is reduced to 45 minutes and at 250 degrees the time is cut to 30 minutes. For one-inch slabs smoke for 1 hour and 45 minutes at 15--175 degrees, 30 to 45 minutes at 200 degrees and 30 minutes at 250 degrees. Whole fish should be smoked 2 hours at 150-175 degrees and 1 hour and 15 minutes at 200 degrees and 45 to 50 minutes at 250 degrees. You should baste the fish occasionally with vegetable oil. I usually used hickory chips because they were available, but cherry and apple chips do a good job, also. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Oven-Barbecued Ocean Perch Keywords: bake, perch, bbq, fish, perch, bbq Ingredients: 2 lb. ocean perch 1 clove garlic, minced 1/2 cup cooking oil 1 cup cheddar cheese, shredded 1 tsp salt 1 cup bread crumbs dash pepper 1 cup barbecue sauce Directions: Cut fish into serving portions. Combine oil, salt, pepper and garlic. Mix cheese and crumbs. Dip each piece of fish into oil; drain; roll in cheese-crumb mixture. Arrange fish in well-greased baking pan. Bake in 450 degree oven for 7 to 10 minutes. Spoon half of barbecue sauce over fish and cook 3 or 4 minutes or until fish flakes easily. Serve with remaining sauce. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Bass Creole Keywords: fish, bass, creole Ingredients: 1 lb. bass fillets 1/2 tsp salt 2 tbs butter or margarine 1/4 tsp tabasco 1 medium chopped onion 1 bay leaf 1/4 tsp tarragon leaves 2 tbs lemon juice 1 cup tomatoes, peeled and drained 1/4 lb sliced mushrooms 1 green pepper chopped Directions: Melt butter in skillet. Add onion and green peppers and saute until tender. Add mushrooms and cook another 3 minutes. Add tomatoes, lemon juice. tarragon, bay leaf, tabasco and salt. Cover and simmer 20 minutes.Add fish and simmer until fish flakes easily with fork, about 12 to 15 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Pickled Herring or other fish Keywords: fish, herring, pickled Ingredients: 1 1/2 lb deheaded, cleaned herring or other fillets 4 tbs salt 2 tsp mixed pickling spices 1 1/2 oz dry white wine 2 medium sliced onions 1 1/2 cups apple cider vinegar Cut herring in 1 1/2-inch slices. Boneless fillets of the fish should be cut in 1 1/2 inch squares. Fill quart jar 3/4 full with fish pieces and onions. Mixed other ingredients together and fill jaw with liquid. Cap and shake jar vigorously. Place herring in refrigerator for four weeks. Other fish without bones will be ready to east in one week. Pickle fish will keep for a long period of time if kept refrigerated. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: STUFFED FILLETS WITH DUXELLES AND LIGHT TOMATO SAUCE Keywords: fish, microwave, flounder, orange roughy 1. THE DUXELLES STUFFING (Kafka, influenced by JC) 1/2 lb mushrooms 1/2 stick unsalted butter 2-3 shallots, peeled 1/4 cup fresh parsley 1 tbs salt (kosher) ground black pepper and tarragon to taste. Wipe mushrooms Chop fine (can use food processor - be careful not to chop into a paste). Put them in a clean dishtowel or potato ricer and squeeze out as much moisture as possible. In 1 qt dish, melt butter for about 1.5 minutes (high). Add mushrooms, stir, and cook uncovered (high) perhaps 4 minutes In food processor, process parsley and shallots until fine chopped. Add to mushrooms along with salt & seasonings, cook uncovered for 5 minutes more. This makes some extra, which can be frozen and used later. 2. COOKING THE STUFFED FILLETS 6 flounder or other white fish fillets. Wash & pat dry the fillets. Spoon some (2 tsp - 1 T) filling onto each one, and roll up. Place fillets in round dish pointing towards center, or in a ring. Cover with paper towel (if covered with wrap, the fish may render more liquid than is desirable.)liquid Cook on high - testing after 4 minutes for doneness (if it flakes with a fork, it's probably overdone. Cone & Snyder say to cook until you can press the flesh with a finger without leaving a dent ... as you press, it will flake under the pressure of your finger...'). Let stand for a minute or 2 before serving. 3. THE SAUCE (should be started before, and made while fish is cooking) 1 stick unsalted butter 1/4 cup white wine vinegar 1 shallot fine chopped Fresh ground black pepper 1 to 2 tsp tomato paste 1/2 to 1 tbs capers (mashed ) Cut butter into 8 pieces and chill it thoroughly. Have the ingredients ready before the fish is cooked, and start the sauce JUST before the fish. Put vinegar ( if you wish, this can be part dry white wine, part vinegar), shallot, and pepper in an enamel (or Corning ware) pan. Reduce over brisk heat until just less than 1 tbs (just a mushy glaze in the pan). Let cool for a moment off heat Quickly beat in with a wire whisk 2 pieces of the chilled butter until creamy. Then continue to beat in the rest of the butter, one piece at a time, using lowest possible heat (only as necessary) until sauce has consistency of heavy cream. The trick is to avqidt( actually melting the butter. Be sure each piece of butter is incorporated before adding the next. Quickly stir in the tomato paste and capers, and serve IMMEDIATELY with the fish. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Jaws-on-a-stick Keywords: fish, sharks, kabob Make sure that shark is fresh. Even fresh shark will have a faint smell of ammonia. The market may say that the shark has been treated but don't believe them. You may find your fish smelling like a week-old cat litter box. Marinating eliminates this, so be sure to do it! THE INGREDIENTS 2 lb shark, cubed into 1" pieces 1/2 cup oil 1/4 cup Real-lemon juice or whatever 1 clove garlic, minced 2 tbs parsley, chopped 1/2 tsp salt 1/2 tsp rosemary 1/2 tsp dry mustard 1/4 tsp pepper 2 medium Vidalia onion, quartered 2-3 medium zucchini, cut into 1" slices THE PREPARATION 1. Mix oil etc. to pepper in a large zip-lock bag. 2. Put cubed shark in bag and mix. Marinate in fridge for 3 hrs or overnight. 3. Fire up the grill to HOT. 4. Remove fish from bag, add veggies. Shake. Remove veggies and reserve marinade. 5. Alternate shark and veggies on skewers. 6. Cook, frequently turning and basting with remaining marinade about 10-15 minutes. Fish should become somewhat flaky. 9. Eat before it eats you. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Salmon on the grill Keywords: grill, fish, salmon Ingredients: 1 sliced onion 2 sliced carrots 1 can peas 2 sliced potatoes salt and pepper 2 tbs lemon juice 2 lb salmon fillets Directions: Place fillets on large piece of doubled aluminum foil. Cover with rest of ingredients. Salt and pepper and dot with butter or margarine. Fold ends of foil together and seal. Cook on grill about 4 inches above hot coals for about 40 minutes. - -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Striped Bass (Rockfish) with Rice Keywords: fish, rockfish, stove top Ingredients: 2 lb striped bass cut in chunks 4 slices bacon, diced 2 tbs butter or margarine 1 cup chopped onion 1 clove garlic, finely minced 1 1/2 cup converted rice 3 cups boiling water 1/3 cup chili sauce 2 chicken bouillon cubes 2 tsp salt 1 package (10 oz) frozen peas Directions: In a large skillet fry bacon until crisp. Remove pieces from pan and drain on paper towel. Add butter or margarine to bacon drippings and cook onions and garlic until tender. Add rice, boiling water, chili sauce, bouillon cubes and salt. Mix well. Return to a boil, cover and cook slowly for ten minutes. Add fish, bacon and peas. Cover and cook ten minutes longer or until rice and peas are tender and fish flakes when tested with a fork. Makes six servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Salmon Steaks with Herb Sauce Keywords: broil, fish, salmon Ingredients: 6 salmons steaks about 3/4 inch thick (about 6 lb) 1/4 cup butter or margarine 1/4 cup dry white wine 1 tbs chopped parsley 1/4 teaspoon fines herbs blend 1 clove garlic, sliced 1 teaspoon salt Directions: In a sauce pan or skillet, combine butter or margarine, wine, parsley, herbs and garlic. Heat slowly until shortening is melted. Let stand for 15 minutes. Sprinkle steaks with salt. Place fish in a well greased boiler pan; brush with sauce. Broil about three inches from heat source for four to six minutes. Turn carefully, brush with sauce. Broil four to six minutes longer or until meat flakes when tested with a fork. Baste steaks several times with sauce while broiling. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tuna Pesto Supper Keywords: stove top, noodles, fish, tuna Ingredients: 1 pkg Egg noodles 1/2 cup Pesto 1 can Tuna 2 tbs Lemon juice 1 lb Asparagus, cut into 2-3 in Directions: Cook the noodles as directed. Steam the asparagus until just tender. In a small saucepan, heat the pesto, tuna, and lemon juice. Toss the noodles with the sauce and asparagus. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Citrus Trout Delight Keywords: fish, trout, bake Ingredients: 2 medium trout, cleaned. 1 1/2 lemons 1/4 tbs salt l/4 tbs pepper 1 medium onion, sliced into rings 1 orange 1/3 cup dry white wine Directions: Rub trout inside and outside with i/4 cut lemon. Season trout inside and out with salt and pepper. Place onion in bottom of casserole and put trout on top of onion. Spread grapefruit sections around trout. Squeeze orange and lemon juice on trout. Pour wine in casserole. Cover casserole in aluminum foil and bake at 450 degrees for 25 to 30 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Dilled Tuna Keywords: fish, tuna, bake, parmesan, fish, tuna, fish, tuna In a small saucepan, combine and bring to a boil: 4.5 oz frozen artichoke hearts 1 cup chicken stock Boil for 7-8 minutes, or until they are tender. Transfer the artichoke hearts with a slotted spoon to a cutting board, reserving the stock, and chop them coarse, and put them in a large bowl. In a large heavy skillet, cook: 1/2 cup thinly sliced scallions in: 1 tbs olive oil Add and cook stirring, until the liquid from the mushrooms is evaporated: 1/4 lb mushrooms, sliced thin 2 garlic cloves, minced Add to the artichokes in the bowl with: 6-1/2 ox can tuna, drained 1/2 cup orzo cooked al dente In a small heavy saucepan, melt: 1-1/2 tbs butter Add, and cook, stirring, 3 minutes: 2 tbs all-purpose flour Add the reserved stock in a stream, whisking, and bring the mixture to a boil, whisking. Simmer the mixture, stirring, for 5 minutes. Remove the pan from the heat, and stir in: 1-1/2 tbs fresh lemon juice 2 tbs grated Parmesan Add to mixture in bowl with: 1 tbs snipped fresh dill ground black pepper Mix well and transfer to a butter 1 qt gratin dish. In a small bowl combine: 1/4 cup grated Parmesan 1/4 cup fine fresh bread crumbs Sprinkle mixture over tuna mixture and bake the gratin in the middle of a preheated 400 degree oven for 30 minutes, or until the topping is golden. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tangy Swordfish Sauce Keywords: fish, sauce Ingredients: 2 Tbsp lemon juice 1/2 c nonfat yogurt 2 cloves garlic, minced 1 1/2 tsp chives 2 tsp dried parsley 1/4 tsp parmesan cheese dash salt. Directions: In a small saucepan, stir the lemon juice and yogurt until thoroughly mixed. Add all other ingredients and stir thoroughly. Set flame on oven to medium low and stir constantly, reducing sauce until thick. Spread over two grilled swordfish steaks. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Basic Baked Halibut Keywords: halibut, fish, flounder, bake, halibut, sole Ingredients: 1 lb halibut fillets 1 onion chopped 1/2 bell pepper chopped 1 can cheese soup paprika Directions: Dry fish in a paper towel. Place in single layer in baking dish. Sprinkle onions and pepper over fish. Spread soup over all. sprinkle with paprika. baked uncovered at 350 degrees for 30 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Casserole Keywords: casserole, bass, perch, catfish, bluegill Ingredients: 2 lb whole fish cleaned dash salt 4 hard boiled eggs, sliced Cream excess (recipe follows) Pie crust makings Directions: Place fish in pot of boiling water with salt and boil until fish flakes. Let cool and remove skin and pick fish from bones. In a 2 qt casserole place a layer of fish and a layer of hard boiled eggs. Continue until eggs and fish are used. Pour cream sauce over contents, cover with crust and bake at 400 degrees until crust is brown. Cream Excess Recipe: Ingredients: 3 tbs flour 1 tbs butter or margarine 1 tbs olives, finely chopped 1 tsp basil dash paprika 1 1/2 pints milk 1/2 cup sour cream Directions: Melt butter in sauce pan. Add flour and season and cook under low heat and stirring until smooth. Add milk and cream a little at a time, stirring constantly. Cook until sauce has reached desired thickness. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FISH IN ESCABECHE Keywords: sardines, smelt 1. From LAROUSSE GASTRONOMIQUE: " {Escabeche is} A spicy cold marinade intended for preserving cooked foods and originating in Spain. It is used chiefly for small cooked fish (sardines, mackerel, smelt, whiting, red mullet, etc.). The fish are headed (hence the name, from CABEZA, 'head'), then fried or lightly browned; they are then marinated for 24 hours in a cooked and spiced marinade. The fish then keep for up to a week in the refrigerator. "Cut some small fish and remove the heads; clean, wash, and wipe the fish. Dip in flour and fry in olive oil until golden. Drain and arrange in an earthenware dish. Peel an onion and a carrot and slice thinly. Heat the oil used for cooking the fish until it begins to smoke, then fry the onion and carrot and 5 - 6 unpeeled cloves of garlic for a few moments. Remove from the heat and add (2/3 cup) vinegar and 2/3 cup water. Add a bouquet garni containing plenty of thyme and season with salt, pepper, a dash of cayenne, and a few coriander seeds. Cook for about 15 minutes then pour the boiling marinade over the fish and leave to marinate for at least 24 hours. Serve as an hors d'oeuvre." 2. From Jane Grigson's FISH COOKERY: "Any fish can be used - sole, mackerel, whole fish, filleted fish, chunks of fish, even frozen haddock fillet. For this particular recipe, which is a preserve for entertainment rather than serious storage, I should choose the finest, freshest white fish you can afford. Ingredients: 1 1/2 lb fish 1 small pepper, seeded and diced salt, pepper, olive oil half an onion, sliced Marinade: dry Vermouth 6 oz each lemon juice, Garnish: orange juice, olive oil 1 avocado pear, peeled and sliced 1 ripe avocado, peeled and sliced half an onion, sliced 1 large orange, sliced Directions: "Season the fish. Leave for half an hour, then cook in olive oil until golden brown on both sides. Do not overcook. Put into a dish. "Heat all marinade ingredients, except bitters or Vermouth, and let them boil together for a couple of moments. Pour them over the fish. Add Vermouth to taste, or bitters, and a little salt, though this will most likely not be necessary. Cover when cold, and leave in the refrigerator overnight. Add extra slices of avocado pear and onion just before serving. "Apart from the juices, which take the place of vinegar, and the olive oil, the quantities of the other flavoring ingredients are variable. The important thing is that the fish should be covered; and that you should find the balance of flavors agreeable to your taste. A beautiful dish - particularly if you use a pink Spanish onion, to contrast with the orange, deep green and soft pistachio green of the other ingredients. The juice will become slightly jellied. A most refreshing dish." 3. From Ana Maria Calera's COCINA CATALANA: 2 1/4 lb (fresh) sardines ground black pepper 8 cloves garlic 1 cup vinegar 1 bay leaf 2 tbs sweet paprika thyme 1 cup olive oil oregano 1 cup flour salt Clean the sardines well and salt them, coat with flour and fry in the hot oil. Remove the fish from the pan and, in the same oil, place the thyme, oregano, bay leaf and garlic cloves. When this has fried for some 15 minutes, remove from the fire, add salt, a little black pepper, the paprika, and an amount of vinegar equal to half the amount of oil remaining in the pan. Replace the pan over the fire and let the mixture boil about 5 minutes; remove from the heat and let cool. Place the sardines in a deep earthenware dish and pour the cold marinade over them. The marinade must cover the fish completely. Prepared in this way and kept in a cool place, the fish will keep for a number of days. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Rainbow Trout with herb stuffing Keywords: fish, trout, baked Ingredients: 6 dressed trout 1 cup sliced onions 1 tsp salt 1/4 cup parsley, chopped 1 cups fresh bread cubes 3 tbs pimento, chopped 2/3 cup butter or oleo 3 tsp lemon juice 1 small can mushrooms 1/2 tsp marjoram Directions: Sprinkled salt over inside and outside of trout. Saute bread in 1/4 cup butter until brown. Stir often. Ad onions and mushrooms, Cook until mushrooms are tender. Stir in parsley, lemon juice, marjoram and dash of salt. Mix and stuff fish with mixture. Place in greased baking dish and bake ate 350 degrees for 25 to 30 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Kokt Orrett (Boiled Trout) Keywords: fish, trout, boiled Ingredients: 4 small whole trout 1 cup cider vinegar water 1 tbs salt 1/2 cup butter , softened 1/2 cup chopped parsley lemon wedges Directions: Wash trout. Put trout in a shallow pan and add vinegar and enough water just to cover the fish. Add salt and place on stove over medium-high heat. When water just begins to boil, remove from heat and let stand, covered, for 10 -15 minutes. Drain and carefully lift fish to a platter. Cream butter until light and fluffy and blend in parsley. Serve parsley butter with the fish and garnish platter with lemon wedges. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Beer Batter Fish Fry Keywords: fish, deep fry, perch, bass, flounder, walleye Ingredients: 1 cup bisquick 1/3 cup corn meal 1 tsp salt 1/4 teaspoon pepper 4-6 oz of beer 2 lb of fish fillets Directions: Combine dry ingredients and add beer to get a sticky consistency for dipping. Salt fish and dip in batter. Deep fry at 375 degrees until fish is golden brown. Note: Fillets of most fish including striped bass, flounder, catfish, walleye, white bass, black bass, snapper, red fish, grouper, and white perch will work, too. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Omelette Arnold Bennett Keywords: egg, fish Arnold Bennett (1867-1931), the British novelist and dramatist was best known for his realistic novels about the industrial midlands. He also wrote reviews of London theatrical presentations. During this part of his life, he often had late suppers at the Savoy Hotel in the Strand, where one of his favorite dishes was this omelette which was named for him and still appears regularly on the menu. Ingredients: 1/2 lb. cooked, flaked haddock 2 tbs grated Parmesan salt and white pepper, to taste 6 eggs 1 tablespoon butter 3 tbs double cream Directions: Mix the fish and cheese gently, and season lightly with salt and white pepper. Beat the eggs lightly. Melt the butter in an omelette pan, add the eggs and cook until they are nearly done, but still slightly liquid on top. Spread the fish mixture over the top of the omelette and pour the cream over it. Place under a salamander (overhead broiler) for a few minutes, until the cream begins to bubble, but do not brown. Without folding the omelette over, slide it onto a warm platter and serve at once. Notes: 1. Finnan (or Findon) haddock originated in the village of Findon, Scotland, just south of Aberdeen. Other light fleshed fish which is not too heavily smoked may be substituted. 2. For double cream, use heavy or whipping cream, but do not whip it. 3. The British measurements used in this recipe are the same as those in the US, so no conversion is necessary. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FISH DUMPLINGS ( Fischklosschen ) Keywords: dumplings Ingredients: 1/2 lb raw white firm-fleshed fish 1 egg salt 2 to 3 tbsp breadcrumbs 1 tsp minced parsley Grated rind of 1/2 lemon 1 1/2 to 2 quarts fish stock Directions: grind the fish through fine blade of a food chopper. mix in egg, salt, breadcrumbs, parsley and lemon rind. Shape into tiny dumplings with wet hands or two tsp dipped in hot stock. Test one dumpling by cooking for about 15 minutes. Serve with Cream of Fish soup, with creamed vegetables, or with mushroom sauce. if you serve with sauce as a main course, make fish balls twice the size. If you do not have fish stock, make a vegetable stock by cooking a stalk of celery, a carrot, an onion, a bay leaf, a slice of lemon, some salt and 6 peppercorns in 1 quart of water 15 minutes. Strain and use this stock to cook dumplings For 6 to 8 servings of soup -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish with Lemon & Thyme Keywords: snapper, sole, cod, flounder, grill Ingredients: 3 lemons 1 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 1 1/2 lb fish fillets 2 tbs butter Directions: Squeeze 1/2 cup lemon juice from lemons. Combine the juice, salt pepper and thyme in a shallow dish. Add the fish & turn to coat. Cover and refrigerate for at least 30 minutes, turning 2 or 3 times. Drain the fish and brush with melted butter and place on preheated grill. Broil until opaque throughout. Makes 4 servings -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Dinner Columbian coast Keywords: catfish, flounder, bass, ocean perch, creole Main Dish: "Pescado Criollo" (Creole Fish) Serves 4 persons Ingredients: 4 Fillets of fish 4 tbs of butter 3/4 Cup of milk 1 tbs flour 2 tbs tomato paste 2 Small sliced onions 2 Medium sliced tomatoes 1 Cubed green pepper 4 Pieces finely chopped pimento 2 Medium sliced lemons Salt, pepper, parsley to your taste 2 Cloves crushed garlic 1-1/2 Tsp "achiote" (Saffron or paprika may Directions: Prepare firm fish fillets for cooking. Sprinkle with salt, pepper and crushed garlic. Let stand for 2 hours. Melt 2 tbs of butter in saute pot. Stir in the marinated fish and cook 5 minutes on each side at medium heat. Add the milk and simmer for 20 minutes or until desired doneness. While fish is cooking, saute the onions, tomatoes, and green peppers in 2 tbs of butter for 5 minutes at medium heat; add the "achiote", the flour, and the tomato paste, stirring constantly. Pour the vegetable mixture sauce over the fish, cover, and let it cook for 5 more minutes to blend in the flavor at low heat. Serve and garnish with the sliced lemons and chopped pimento and parsley on top. Side Dish: "Patacon Frito" (Fried Plantain Banana) Serves 4 people Ingredients: 4 Green Plantain (or Green Chiquita) Bananas Pinch of salt frying vegetable oil If you live near a Hispanic market you will surely find the real plantain bananas (ask for "Platano Verde"). If not Chiquita (or Dole, or whatever) will do, as long as they are on the green side. Peel off the bananas. Heat the oil in a deep frying pan making sure the amount of oil will cover the bananas. When the oil reaches a normal frying temperature, dip the bananas and fry them until they reach a light brown color (will take 10-15 minutes at medium heat). Take the fried bananas out of the pan. Lay out plastic wrap on a wooden board. Place one fried banana at a time; cover with another plastic wrap and pound it with a meat hammer until flattened to about 1/4" thick. Carefully remove the plastic wraps from the flattened banana. When done flattening all the bananas, Fry them in a 12" skillet at medium heat for 15 minutes and with enough oil to cover them, until they get crispy and brown on both sides. Texture and color are the same as in french fries. Take them out and place them over paper towels to remove excess oil. Salt to taste. Serve hot with the Fish and the Rice. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Peppercorn Swordfish with Green Onion Sauce Keywords: fish, swordfish, flounder, broil Ingredients: 1 cup bottled clam juice 1 cup dry white wine 1 1/2 cups heavy (whipping) cream 1 bunch green onions, chopped 1/4 cup cracked Szechuan peppercorns 1 tbs cracked black peppercorns 1 tbs cracked white peppercorns 4 6 - 8 oz swordfish steaks, 1/4 cup snipped fresh chives 4 radishes, trimmed and thinly sliced Directions: Simmer stock and wine in a heavy medium sized saucepan and reduce to 1/2 cup. Add cream and simmer until reduced to one cup; pour into blender. Add chopped green onion tops, mix with a spoon and let stand for about 5 minutes, then puree. Strain sauce into a clean saucepan. Preheat broiler and combine peppercorns in a bowl. Dredge one side of each fish steak in the peppercorn mixture, pressing the peppers firmly into the fish. Set steaks coated side up on the broiler pan, season to taste with salt. Broil until cooked through, about 5 minutes. Meanwhile, simmer sauce until thick enough to coat a spoon, about 2 minutes. Remove from heat and spoon sauce onto serving plate and sprinkle with chives. Top sauce with swordfish, garnish with radishes and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Foil-baked Halibut Keywords: fish, flounder, halibut, sole, rockfish, catfish, orange roughy Ingredients: 2 lb halibut fillets 1 medium onion, sliced 1 lemon 2 tbs butter or oleo dash of Worcestershire sauce salt and pepper to taste extra pat of butter or oleo Directions: Arrange halibut on foil. Top with sliced onion. Make sauce of next six ingredients. Cover fish with sauce. Dot fish with extra pat of butter. Seal foil and bake in over at 350 degrees for 15 to 20 minutes or until fork easily penetrates fish flesh through aluminum foil. This recipe can also be prepared outdoors on the grill. - -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Cakes A Luafricaine Keywords: fish, flounder, cod, sole, halibut, Africa, Ivory Coast Ingredients: 2 lb fresh fish fillets 2 eggs, beaten 1 clove garlic, minced 2 tbs salt 1 tsp ground, not red chile 2 tbs flour 1 cup peanut oil for frying Directions: Poach the fish fillets in water to cover for about 5 minutes or until they are tender. Drain and chop them fine. Add the eggs, garlic, salt, chile, and flour and mix thoroughly. Form the mixture into 3-inch cakes. In a heavy frying pan or a deep fat fryer, Heat the oil to 350 to 375 degrees and fry the cakes until they are golden brown and crisp on both sides. Drain on paper towels and serve them war, accompanied by the following sauce: SAUCE FOR FISH CAKES Ingredients: 2 medium-sized onions, chopped 2 cloves garlic, chopped 3 large ripe tomatoes, chopped 1 (6-oz) can tomato paste 1 tsp ground hot red chile 1/2 tsp ground black pepper Directions: Place all ingredients in the bowl of a food processor and grind until they form a well-mixed, thick sauce. Place the sauce in a saucepan and cook it over low heat for 20 minutes. Serve as soon as the sauce is cooked and the fish cakes are prepared. Makes 4 servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Lighthouse Flounder Keywords: flounder, fish, crab, newburg Ingredients: 1 1/2 lb flounder fillets 4 cups canned newburg sauce 1 lb crabmeat salt 1/2 cub dry bread crumbs paprika 1/4 cup margarine or butter Directions: Cut fish into 1 1/2 to 2 inch strips. Mix crabmeat, bread crumbs and half cup newburg sauce to make stuffing. Place spoon full of stuffing on each fillet; roll up firmly and place, small end down on a foil-lined baking pan. Sprinkle each fillet with salt and paprika; dot with margarine or butter. Bake at 350 degrees for about 20 minutes or until fish flakes. Heat remaining newburg sauce and pour over fish. Note: You could improve this recipe with your own newburg sauce. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Parmesan-Style Eggplant Keywords: eggplant $ 1 lb eggplant (1 med) 1 tbs olive oil 2 cup cooked pinto beans or chickpeas 1 cup sliced or diced onions 1 tbs olive oil 1/2 lb mushrooms, sliced 2 cloves garlic, minced 2 oz to 4oz soft Goat's milk cheese (optional) 3 med zucchini 1 tsp dried oregano 2 cup tomato sauce bread crumbs (optional) % (Peel and) Slice the eggplant lengthwise into 1/2" (1/4") slabs. Brush both sides of all pieces with olive oil. Arrange (in 9x13" pan) on a cookie sheet. Bake at 400F for 15 min. Set aside. Place pinto beans or chick-peas (I used the chick peas, next time I'd mash all of them as the whole pea texture was not exactly what I had in mind) into a bowl or dish. Mash about half of them with a fork. Set aside. In a large frying pan, saute the onions in 1T oil until soft. Add the mushrooms (I used a 4 1/2oz can, drained) and garlic. Cook until the liquid that the mushrooms have released has evaporated. Set aside. Crumble the cheese, set aside. (I used shredded mild cheddar and shredded Mozzarella/Provolone mix - it was what I had in the fridge.) Slice the zucchini lengthwise into 1/4" slabs. Steam for 7 min, then drain on a cotton towel. (I nuked mine for about 4 min total) Set aside. To assemble, oil a 9x13" baking dish. Arrange the eggplant slices in 1 layer in the bottom. Cover with the beans. Sprinkle beans with half the oregano (another substitution - baby started crying so since Italian seasoning was the only one close at hand used that instead of oregano - next time I'll try it with just oregano as suggested.) Then spread on the mushroom mixture, and top it with a layer of cheese. Sprinkle cheese with remaining oregano. Layer on the zucchini, then cover with tomato sauce (here I used Ragu garden with mushroom) and crumbs. Bake at 350F for 45 min. Allow to stand for 10 min before cutting into squares and serving. Note: You can assemble the casserole and refrigerate until ready to bake. Bake at 350F for 35 min. If you omit the cheese, serve with a nut or seed dessert for added protein. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Marinated Salmon Danish Style Keywords: salmon, fish, marinated Ingredients: ASPARAGUS MAYONNAISE: 3 egg yolks 1/3 bnch asparagus, cooked,chopped 3 oz lemon juice 1 cup olive oil salt and pepper to taste salmon: 24 oz beer 5 lb salmon, filleted 2 oz saltpeter 1 cup sugar 1/2 cup salt 1/2 cup black pepper 2 tbs basil, chopped Directions: Asparagus mayonnaise: in a food processor, blend the yolks, asparagus and lemon juice. Still blending, add the olive oil and mix well. Season with salt and pepper. Makes about 2 cups. SALMON: Place fish skin side down in a flat container. Sprinkle on saltpeter, sugar, salt, black pepper and basil. Pour beer over to cover. Cover the dish and marinate the salmon for 2 weeks in the refrigerator. Drain. To serve, slice salmon very thin, place on a bed of lettuce and spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if desired. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Garlic Mackerel Keywords: fish, mackerel, irish, fry Ingredients: 4 Large mackerel (or 8 small) 1 Clove garlic Seasoned flour butter for frying Lemon juice Directions: Mince garlic very finely Divide between the fish and rub in well. Roll mackerel in beaten egg and then in flour. Fry in butter for 4-5 minutes each side. Sprinkle with lemon juice and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Potted Herrings in Guinness (Irish) Keywords: Fish, bake. Irish Ingredients: 10 Filleted fresh herrings Guinness (pref. draft) 5 fl Vinegar 1 Onion cut into rings 2 Bay leaves 10 Cloves 4 White and black peppercorns Salt as required 1 tsp Brown sugar Directions: Wash herring fillets and roll up, starting from the tail. Place in a 77v77 baking dish and add the stout-and-vinegar mixture. Add all other ingredients. Cover with baking parchment or foil and bake in a moderate oven (about 350 degrees) for 20 minutes. Remove from oven, allow to cool, and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Trout with Cream and Honey Sauce (Irish) Keywords: Fish, trout Ingredients: Trout 1 tsp Honey Butter Whole almonds, skinned 4 tsp Fresh heavy cream 1 tsp Lemon juice Flour (seasoned to taste) Milk (to soak trout in) Directions: Chop the almonds finely. Prepare the fish, wash and dry and then soak in milk for 5-10 minutes. Toss in seasoned four. Melt half the butter in the frying pan, and fry the fish for 5-7 minutes on each side. Make the sauce by melting the rest of the butter, adding the chopped almonds. Saute for a few minutes. Then add the honey and lemon juice; bring carefully to simmering point, and add the cream last, making sure the temperature is fairly low so it won't curdle. Pour over the fried fish, and serve garnished with lemon. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Deep Fried Flounder Keywords: fish, flounder, sole, walleye, halibut Ingredients: 2 lb flounder fillets 1/2 cup milk 1 cup flour salt and pepper vegetable oil for dee frying Directions: Mix salt and pepper with flour in peper bag. Dip fillets in milk and thanb droip into bag with flour mixture. Heat oil very hot, but not smoking and drop fillets in oil. Ehen they float they are done, but leave in oil a minute or two to get browning desired. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Striped Bass with Garlic and Basil Keywords: fish, striped bass, grill, bluefish, sea trout Ingredients: 2 lb striped bass fillet 3 tbs oil juice o' 1 lemon 4 to 6 tbs butter 4 cloves garlic, finely chopped 2 tbs chopped fresh basil dash of cayenne pepper Directions: Marinate the fish in the oil and lemon juice for at least 30 min before grilling. Grill for 10 to 15 min, turning only once. Time depends on the thickness of your fish. Heat the butter and stew the garlic for 3 min stirring constantly to make sure it doesn't brown. Add the basil, cayenne pepper and remove from the heat. Either pour the garlic butter over the fish observe it in a gravy boat on the side. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Fish In Foil Keywords: fish, grill Ingredients: 1 lb Fish Fillets,Fresh or Frozen 2 tsp Margarine Or Butter 1/4 cup Lemon Juice 1 tsp Chopped Parsley 1 tsp Dill Weed 1 tsp Salt 1/4 tsp Pepper 1 x Paprika 1 Med. Onion, Thinly Sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Perch oven fried Keywords: fish, perch, oven friend, fish, perch, oven friend Ingredients: 1 lb perch fillets 1/4 cup milk 1/2 cup dried bread crumbs 2 tbs grate parmesan cheese 1/2 tbs Thyme 1 tbs margarine, melted Directions: Dip fillets in milk. Combine crumbs, parmesan cheese, and thyme. Coat fish with bread crumbs. Lay on single layer on greased pan or baking dish. Drizzle with melted butter or margarine. bake at 450 degrees for 10 minutes per inch of thickness. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder in White Wine Keywords: flounder, fish, casserole, halibut, sole, cod, orange roughy Ingredients: 1 1/2 lb flounder fillets 3 cups potatoes, cooked, sliced 1 small can mushrooms, sliced 1 tsp paprika salt and pepper 1 cup sour cream 1/2 cup dry white wine 2 tbs flour 1 tbs grated onion chopped parsley Directions: Cut fillets into serving size portions. Arrange potatoes in bottom of greased casserole. Top with mushrooms. Combine salt, pepper and paprika and sprinkle half over potatoes and mushrooms. Combine sour cream, wine, flour and onion. Spread half o cream mixture over mushrooms. Top with fish. Sprinkle fish with remaining seasoning and cover with remaining cream mixture. Bake at 350 degrees or until fish flakes with fork. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tomato White Wine Sauce Keywords: fish, tomato sauce Ingredients: 1 1/2 tbs shallots, minced large garlic clove, minced 1 1/3 cup fish or chicken stock 1/3 cup dry white wine 1 bay leaf Thyme 1 1/2 cups tomatoes, peeled and seeded salt and pepper to taste Directions: Simmer the shallots and garlic, in a saucepan with the stock or wine and herbs. When the liquid has reduced to about 2 tbs, in 5 minutes or so, stir in the tomatoes. Cover the pan for several minutes so the tomatoes render their juices, then uncover and boil several minutes until the sauce thickens to the consistency you want . -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Marinated Broiled swordfish Keywords: fish, broiled, swordfish Ingredients: tbs soy sauce 2 tbs fresh orange juice 1 tbs olive oil 1 tbs tomato paste 1 tbs minced fresh parsley 1 garlic clove, minced 1/2 tsp fresh lemon juice 1/4 tsp dried oregano, crumbled 1/4 tsp freshly ground pepper 4 thick swordfish steaks Directions: In a bowl, whisk together the soy sauce, orange juice, oil, tomato paste, parsley, garlic, lemon juice, oregano & the pepper until the marinade is combined well. Put swordfish in a shallow dish large enough to hold it in one layer, pour the marinade over it, and let the swordfish marinate, covered, turning it once, for 1 hour. Remove the swordfish from the marinade & broil it on the rack of a broiler pan under a preheated broiler about 5 inches from the heat for 4-5 min. on each side, or until it is just firm to the touch. Alternatively, remove the swordfish from the marinade and grill it on an oiled rack over glowing coals for 4-5 min on each side, or until it is just firm to the touch. Yield: 4 servings -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Herring Recipes Keywords: fish, herring, sable, sturgeon, swordfish Ingredients: You will need 1/2 lb of herring roes or melts( soft roes). Seasoned flour. 1 1/2 oz butter. Dip roes in seasoned flour and fry gently for about 8 minutes in the butter. 2.Potted herring. 2 Herring per person, salt, vinegar and water, 1 tsp pickling spice, 2 or 3 bay leaves. Scrape the scales from the fresh herring and clean them.take the heads off. Lay them in an ovenproof dish,cover with vinegar and water,add pickling spice,salt and bay leaves. Cover the dish,bring to the boil,then simmer in a moderate oven(350-375f,180-190c,3-5gas).Until the bones are cooked right through, cool and then serve with a green salad. 3 Priddhas and herring. This is one of the most renowned Manx dishes and is simple to prepare. You need two herring per person,potatoes 1 raw onion. If you can get them use salt herring which have been soaked overnight in water. Method: Scrub the potatoes and put them in a saucepan and barely cover with water, When the potatoes are half cooked add the herring by lying on top. the remainder of the time taken to cook the potatoes should cook the herring !! Lift out the herring,drain the spuds(potatoes) and serve with slices of raw onion and knobs of butter.The dish is traditionally served with plenty of buttermilk to drink. 4. Salt herring. Any quantity of fresh herring,salt bay salt,saltpetre,brown sugar. Hint: use a container that you won't need for a couple of months. Method Gut the fish and salt them lightly with plain salt,leave them to drain overnight in a colander or something similar.Wipe each one in a dry cloth to take off the scales. Lb together equal quantities of bay salt (rock salt?)salt petre and brown sugar.Place a layer of this in an earthen ware crock,then a layer of fish,repeat with the layers until the crock or pan is full.Spread a thick layer of salts on top.Cover the crock and leave for a few months before using. 5. Herring pie. Ingredients: 6 Fresh herring 1/2 tsp of mace,salt and pepper 3 large cooking apples, 2 onions, a little butter, pastry.. Method. Line a large oven proof dish with the pastry,scale gut,head,tail and clean the herring. Season the fish with mace ,salt and pepper. Put a little butter at the bottom of the pie dish,then a row of herring.Pare the apples and place thin slices over the fish,slice the onions and lay on top the apple.Put a little butter on top and pour a quarter of a cup of water.Cover with pastry and bake in a moderate oven for 30-40 mins. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish with Dashi Sauce Keywords: sable, sturgeon, swordfish Ingredients: 2 fish steaks 1" thick 4 tbs wine rice (subst. rice wine) 1 cup plus 1/4 cup dashi 1-2 tbs red (not brown) miso 2-3 tbs mushroom soy or dark soy 2 tbs shredded pickled or young ginger 2 scallions chopped 2 tbs chopped coriander leaves 1 1/2 tbs water chestnut powder (subst. rice powder or cornstarch) dissolved in 4 tbs sake 10-15 turns of pepper mill preferably white pepper Directions: Marinate the fish steaks in wine rice for 1/2 to 1 hour. Put the miso in a small saucepan (use less if a dark salty miso). Add 1/4 cup dashi slowly, whisking to blend in the miso. Add the remaining miso, 2 tbs soy sauce, the ginger and freshly ground white pepper. Remove the fish from the marinade and add marinade to the dashi mixture. Bring to the boil. Stir the water chestnut and sake together and whisk into the dashi. Simmer until it becomes a sauce -like consistency. Taste for seasoning, adding more soy sauce and or pepper to taste. Keep hot, but below the simmer while broiling the fish. Preheat an oven to 300!. Pat the fish dry and salt lightly. Broil or grill at very high heat for 2 minutes on each side. Put on heatproof serving dish in the oven for 3-4 minutes while finishing the sauce. Do not let it overcook. Sable or sturgeon should still adhere to the bone and be pink in the center. Swordfish is best if cooked to medium rare or rare. When ready to serve add the chopped scallion to the sauce and pour over the fish, sprinkling with the chopped coriander.Excellent with polenta. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Simple Fish Chowder Keywords: fish, stove top, flounder, catfish, perch, snapper grouper Ingredients: 1 can cream of potato soup 1 can of water or 1 1/2 cans of milk 1 small grated onion 2 lbs fish fillets cut up 2 tbs of butter or margarine salt and pepper to taste Directions: Boil fish for about ten minutes. Combine all ingredients in a pot and bring to a boil, lower heat and simmer occasionally for about ten minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish in Sauce Keywords: stove top, catfish, snapper, walleye, cod, flounder Ingredients: 4 large fillets of fish 2 tbs chopped onions 2 tbs butter or margarine 1 can whole tomatoes peeled 1/2 cup sour cream 2 tbs lemon juice salt and pepper 1 cup water Simmer all ingredients except cream over a slow fire about 20 minutes or until fish is done. Remove fish, add cream and continue to cook until sauce is thick. Pour sauce over fish when serving. Just about any fish that can be filleted can be used in this recipe. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Snapper a l'orange Keywords: fish, snapper, bake, flounder, walleye, catfish Ingredients: 1 1/2 pounds snapper fillets salt and pepper 2 tbs orange juice 1 tsp grated orange rind 3 tbs cooking oil Directions: Combine orange juice. rind and oil. Place fish in oil baking pan and sprinkle with salt and pepper. Pour sauce on top of fish and bake at 350 degrees for 20 or until fish is done. Note: The American Heart Association recommends replacing the salt with nutmeg. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Salmon Steaks With Wine Sauce Keywords: Salmon, Wine, microwave, Fish, Sauces Ingredients: 8 oz (2) Salmon Steaks 2 tbs Cooking Oil 1 tbs Butter or Margarine 1 tbs Cornstarch Dash White Pepper 1/2 cup Half & Half Light Cream 1 Lge. Beaten Egg Yolk 2 tbs Dry White Wine 1 Seedless Green Grapes (Opt.) Directions: Salmon steaks may be either fresh or frozen. Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100 percent power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Microwave, covered, on 100 percent power for 30 seconds. Turn the salmon steaks and microwave, covered, on 50 percent power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure microwave the butter or margarine, uncovered, on 100 percent of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Microwave, uncovered, on 100 percent power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Microwave, uncovered, on 50 percent of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Shrimp & Scallop Kabob Keywords: Fish, Main dish, scallop, shrimp Ingredients: 1 lb Large Raw Shrimp 1 lb Sea Scallops, Cut In Half 1/2 cup Vegetable Oil 1/4 cup Lemon Juice 1 1/2 tbs Ground Ginger 1 tbs Onion Powder 16 oz (1 can) Pineapple Chunks 2 Small Zucchini, Sliced Directions: Peel and devein shrimp. Drain pineapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fisherman's Pie Keywords: fish, catfish, cajun, shrimp, crab Ingredients: 3 cup potatoes, mashed 1/2 lb cod 3 cup water 1/2 lb catfish 1/2 lb shrimp, peeled and deveined 1 cup white crab meat 1/4 cup butter 2 tbs flour 1 cup pet milk 1/2 tsp salt 1 tsp tabasco sauce 1 tbs Worcestershire sauce 1 tbs parsley 1/2 cup cheddar cheese Directions: Press 2 cups potatoes in 9 inch glass pie plate to form pie shell. Put cod in sauce pot, cover with water, bring to boil, lower heat and simmer 5 minutes. Add catfish and shrimp and simmer until catfish flakes and shrimp are about done. Drain off stock and reserve. Flake fish; add crab to seafood , place mixture in potato shell and set aside. Melt butter in skillet. Add flour and stir constantly; do not brown. Add milk and a half cup reserved fish stock. Whisk until smooth and creamy. Add salt, Tabasco, worcestershire and parsley. mix well. Pour sauce over seafood mixture. Place remaining potatoes in pastry bag, then pipe ring of potatoes around pie, with rosette in the middle. Sprinkle pie with cheese. bake at 375 degrees for 40 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled Salmon with Lemon and Thyme Keywords: fish, salmon, grill Ingredients: 4 lb salmon fillets, skinned 3 tbs Cognac - or other brandy 1/4 cup lemon peel - minced 2 tbs shallot - minced 1 1/2 tbs coarse salt 1 1/2 tbs brown sugar 1 tsp thyme, crumbled 3/4 tsp pepper Directions: Place salmon fillets on heavy large baking sheet. Rub Cognac over both sides of fish. Mix together all remaining ingredients in small bowl. Rub over both sides of fish. Cover with plastic wrap. Top with another baking sheet. Weight with heavy object. Refrigerate at least 6 hours or overnight. Prepare barbecue (medium-high heat). Grill fish until cooked through, about 3 minutes per side. Transfer to plates and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Oven Baked Perch with Parmesan Keywords: fish, bake, perch, flounder, cod, orange roughy Ingredients: 1 lb perch fillets 1/4 cup of milk 1/2 cup dry bread crumbs 2 tbs grated Parmesan cheese 1/2 tsp thyme 1 tbs margarine, melted Directions: Dip fillets in milk. Combine bread crumbs, cheese and thyme. Coat perch with mixture. Place in a single layer in a greased baking pan. Drizzle with melted margarine. Bake at 450 degrees for ten minutes or until fish flakes easily. Tip: For a little different taste, replace the milk with French Salad Dressing. Works just as well.. Tip No. 2: Don't be afraid to use fish that nobody calls perch in this recipe. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: salted Mackerel No. 2 Keywords: fish, mackerel, salted Take heads off, gut, leave scales on and wash. Place fish in non-metal container and cover with heavy salt. When you are ready to cook, soak over night in fresh water. No salt is needed in cooking. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Halibut teriyaki Keywords: halibut, fish, japanese, broil, flounder, shark Ingredients: 1 lb halibut steaks 1/4 cup soya sauce 1/2 cup white wine 1 clove garlic 1 tsp sugar Directions: Mash garlic with side of knife. Mix soya sauce. wine, garlic and sugar. Heat to boiling and pour over fish. Marinate 15 to 20 minutes. Broil fish 4 inches from heat for 10 minutes or until flesh flakes easily. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Spicy Fish Broil Keywords: fish, broil, sea trout, flounder, catfish, orange roughy perch Ingredients: 5 lb fish fillets 1 lb butter or margarine 5 tbs worcestershire sauce 2 tbs lemon juice 5 tbs soya sauce 2 tbs paprika dash of tabasco sauce salt & pepper Directions: Melt butter or oleo in sauce pan, then add rest of ingredients except fish. Just about any white fleshed fish will do for this recipe. Catfish, walleye, black bass, striped bass, white bass, are among the possible selections from fresh water. saltwater species would include flounder, fluke, dolphin, striped bass, bluefish, cod and tautog to name a few. Place fillets in a large flat pan and broil so that there is a single layer. Pour sauce over fish and broil in oven until meat flakes with a fork. This will be ten to 15 minutes (maybe a little longer) depending on thickness of fish. This recipe can also be done on a grill outside by sealing the fish and sauce in aluminum foil. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Barbecued salmon fillets Keywords: fish, salmon, grill Ingredients: 1 cup melted butter or margarine 1/4 cup lemon juice 1 1/2 tbs soya sauce 1 1/2 tsp worcestershire sauce 1 tbs parsley 1 tsp sweet basil 1 tsp oregano 1/2 t. garlic powder salt & pepper salmon fillets Directions: Combine all ingredients except fillets to make barbecue sauce. Brush fillets with sauce and place on grill over hot coals. Broil equally on each side, about 10 minutes for each inch of thickness. Brush on more sauce before each turn and when the fish is done. Leftover barbecue sauce can be stored in refrigerator for weeks, but will need to be warmed slowly to melt butter during later use. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Pie Keywords: bake, walleye, shrimp, flounder, cod Ingredients: 2 1/2 cups fish stock 4 tbs butter or margarine 1/3 cup flour 1/4 cup cooked peas, drained 1 cup cleaned cooked shrimp 1 cup of boiled walleye 1/2 cup prepared horseradish (optional) pastry for single crust Prepare fish stock as follows: Directions: Place head and backbone of filleted walleye into kettle with 1 cup diced celery, 1/3 cup thickly sliced carrots, 1 1/2 tsp salt and 3 cups cold water. Cover and simmer for 20 minutes. Strain. Pick out and save celery and carrots for pie filling. Melt butter. Blend in flour and add fish stock stirring until sauce thickens. Add cooked carrots, celery, peas, shrimp and boiled fish. Stir in horseradish if desired. Turn mixture into 9-inch pie pan and cover with pastry which has been rolled about 1/8 in. thick. Crimp edges. Bake in hot oven (450 degrees) for 20 to 25 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Stew Keywords: stew, catfish, flounder, bass, striped bass Ingredients; 1 1/2 lb fish fillets 1 tbs lemon 3 strips bacon, diced 4 medium onions, chopped 1 tsp paprika 1 tbs vinegar 1 tbs flour 1/2 cup water 1/2 tsp salt 2 tbs tomato puree 2 lb potatoes, quartered Directions: Cut fish into bite size pieces and sprinkle with lemon juice. Set aside. Fry bacon until crisp. Add onions and fry until browned. Blend in paprika, vinegar and flour, stirring constantly. Add water and salt. Bring to boil. Add tomato puree and potatoes. Cook 20 minutes. Add fish and simmer covered for 20 minutes. Earl -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: fish Marsala Keywords: stove top, flounder, bass, walleye, cod, perch, striped bass Ingredients: 3 tbs vegetable oil 1 lb fillets, 3/4 cup flour 1/2 tsp salt freshly ground pepper 1/2 cup dry Marsala 3 tbs butter 1-2 cloves garlic, coarsely chopped Directions: 1. Heat the oil over medium high heat in a heavy skillet 2. Dip the fish in the flour and shake off the excess. Quickly brown the fillets on both sides in the oil. (Poke with a finger to test for the springy feel of doneness; this step shouldn't take more than 3 to 5 minutes total.) Remove the fillets to a warm platter and salt and pepper. 3. Pour off most of the fat, keeping all of the brown residues. Add the garlic and soften it then add the Marsala and reduce it while loosening any residues. Add butter and any juices under the fillets. When the sauce thickens, add the fillets and reduce the heat to low. Turn the fillets in the sauce. Transfer to a platter and serve. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Linguini with Clam Sauce Keywords: clams, pasta, italian, Fish Main Course Pasta Italian Ingredients: 2 tbs olive oil 12 oz Linguini Cooked 2 tbs Butter 2 tbs Flour 2 doz Medium Clams 1/2 tsp Dried basil 4 med garlic 1/2 tsp Dried oregano 1/3 cup onions chopped 1/2 tsp White pepper 1/4 cup Fresh Parsley chopped 1 tsp Lemon Juice 2 cup Clam Broth from Clams 2 tbs Dry White Wine Directions: Wash Clams and place them in steaming basket inside closed stock pot with 1-cup of water. Remove opened clams from shell, chop coarsely, and save. In a medium saucepan, heat butter and olive oil. Add onions and saute till clear. Add garlic and flour. Mix into roux while cooking 2-minutes. Add dry basil, oregano, and white pepper. Stir 2-cup of clam broth into roux, little at a time. Boil sauce for 10 minutes to thicken and reduce. Add lemon juice, wine, parsley, and clams. Heat thoroughly and pour over bowels of steaming Linguini tossed with olive oil. Add sprigs of parsley. For a main course serve with a tossed salad and Italian bread. Serves [4] A sauce of oil, garlic and parsley is the basis for many pasta dishes. The best known is Linguini with Clam sauce. But, Italian-Americans might add tuna, shrimp, beans. Or they might add tomatoes for a red clam sauce. RED CLAM sauce: 2-cups chopped tomatoes, 1/4-cup red wine, 3-tbs tomato paste, 1.5 tsp basil, 1/2 tsp sugar. Simmer 30-minutes then add clams. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Oven-Fried Catfish Keywords: fish, catfish Ingredients: 2 lb Catfish fillets 1 tbs salt 1/2 cup milk 1 cup dry bread crumbs 1/4 cup butter or margarine, melted Directions: Heat oven to 500 degrees. If fillets are large, cut into servings size pieces. Stir salt into milk. Dip fish into milk, then coat with bread crumbs. Place in well greased baking pan. Pour melted butter over fish. Place pan on rack that is slightly above middle of oven; bake uncovered for 10 - 12 minutes or till fish flakes easily. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish creole Keywords: stove top, walleye, flounder, perch, sea trout, stove top, walleye Keywords: flounder, perch, sea trout, stove top, walleye, flounder, perch Keywords: sea trout -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish creole Keywords: stove top, walleye, flounder, perch, sea trout Ingredients: 2 tbs salad oil 1 bay leaf 1 medium onion chopped 1 tsp salt 1 clove of garlic chopped 2 tsp sugar 1 green pepper chopped 1/2 tsp chili powder 1 12 oz can tomatoes 1 tbs chopped parsley 1 tsp celery seed 1 lb fish filled, cut up Directions: In sauce pan, saute onion, garlic and pepper in margarine until soft. About 5 minutes. Add remaining ingredients and simmer uncovered for 45 minutes. Stir occasionally. A good tip on this one is to mix your spices ahead of time in one small container. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Perch white grilled Keywords: fish, perch, grill, flounder, bass Ingredients: 2 lb white perch fillets 3 tbs lemon juice 1 tsp garlic powder 3 tsp onion powder 2 tsp Worcester sauce salt & pepper Margarine Directions: Mix lemon juice, garlic powder, onion powder and Worcester sauce in a bowl. Spread fish fillets on aluminum foil and salt and pepper. Pour mixture over fillets. Spread several pats of margarine on top the fillets and seal aluminum foil. Place on hot grill about 4 inches above coals and cook for 20 minutes or until fillets are flaky to the touch of a fork. This recipe would also work in a oven by replacing the aluminum foil with a baking dish. Flounder, striped bass, black bass, white bass or most any white meat fillets could be substituted for the white perch. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: LARRY'S FISH STEW Keywords: fish, stew, flounder, catfish, sea trout, snapper Ingredients: 3 lb Flounder fillet 1 cup chopped onion 1/2 lb bacon 8 oz tomato paste 1 btl catsup 1 oz Tabasco sauce 2 tbs Worcestershire sauce salt & pepper Directions: Fry bacon remove bacon from pan brown onions in drippings. Place three (3) cups of water in large pot. Bring to a boil. Pour onions and drippings into water. Add fish, hot sauce, worcestershire sauce, salt and pepper. Cook fish until completely done. Add catsup and tomato paste. Cook on simmer for two hours. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled fish fillets Keywords: fish, grill, flounder, sea trout, bass, perch Ingredients: 2 lb fish fillets 2 green peppers, sliced 2 small onions, sliced 3 tbs margarine or butter 2 tbs lemon juice or juice of one lemon 1/4 tsp pepper Directions: Cut fillets into serving portions. Place each piece of fish skin down on about a 12in x 12in sheet aluminum foil.Put a little dab of margarine or butter on each piece of fish. Mix remaining ingredients and pour over fish. Wrap and seal fish. Cook on hot grill about four inches from coals about 10 minutes for each inch of thickness or until fish flakes with a fork. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flounder Pot Roast Keywords: fish, flounder, bake, halibut Ingredients: 3 lb of flounder fillets, cut in chunks. 24 small size carrots 12 small size raw potatoes, peeled 2 cups sliced celery 1/3 cup water 1 clove garlic, minced 1/3 cup butter or margarine, melted 2 tsp salt 1/4 tsp pepper Directions: Center fish in a well greased baking pan. Arrange vegetables around fish. Combine water and garlic and pour over fish and vegetables. Brush fish and vegetables with butter or margarine. Sprinkle with salt and pepper. Cover with aluminum foil, crimping to edges of pan. Bake for one hour at 350 degrees or until vegetables are tender. Transfer to heated serving dish. Served with pan drippings if desired. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Red Snapper a l'orange Keywords: fish, snapper, snapper, fish, bake Ingredients: 1 1/2 lb snapper fillets pepper 2 tbs orange juice 1 tsp grate orange rind 3 tbs cooking oil nutmeg Directions: Combine pepper, orange juice, rind and oil. Place fish in single layer in an oiled pan and pour sauce on top of fish. Sprinkle with nutmeg and bake at 350 degrees for 15 to 20 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Crockpot Fish Chowder Keywords: fish, chowder, flounder, orange roughy, ocean perch Ingredients: 1 onion, chopped 7 tbs margarine 1 to 1 1/2 lb fish 4 medium potatoes, peeled and diced water to cover 1 large can evaporated milk 1 pint milk salt and pepper Directions: Use any fish or combination that includes flounder, ocean perch, haddock, halibut, or sole. Directions: Saute onions in 4 tbs of margarine. Cut fish into bite size pieces and add to onion and in crockpot (set on high). Cook until fish is flaky (about 4 hours). Add potatoes , cover with water and boil for 40 minutes. Add milk and evaporated milk and cook on low for 20 minutes. salt and pepper. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: CATFISH IN RED CURRY SAUCE Keywords: fish, catfish, curry, stove top Ingredients: 2 tbs red curry paste 4 tbs peanut oil 2 cups coconut milk 1/2 tsp salt 1 tsp sugar 3 tbs fish sauce 2 lbs dressed catfish cut in steaks 1 tbs substitute Italian basil 1 - 3 fresh hot chilies chopped Directions: Heat the curry paste in oil, stirring for about 2 minutes over med heat. Add 1/4 cup of coconut milk and the fish sauce and simmer slowly for another 2 minutes. Add the salt, sugar and the rest of the coconut milk. Bring to a boil and, as soon as the sauce boils, add the fish. DO NOT STIR THE FISH UNTIL THE SAUCE RETURNS TO A BOIL. Chai says that if you disturb the fish before the sauce boils it will acquire a strong aroma. Simmer the fish until done, about 5 minutes. Let the dish sit for at least 15 minutes (or even as long as overnight in the refrigerator) so the curry flavor permeates the fish. Reheat, without boiling, and just before serving add the basil leaves and chilies. Serve over rice. RED CURRY PASTE ~~~~~~~~~~~~~~~ 5 dried red chilies, seeded, soaked in warm water and drained salt and freshly ground pepper to taste 2 tsp ground caraway seeds 2 tsp ground coriander seeds 1 tsp coriander root (Cilantro root) 2 tsp finely chopped fresh lemon grass or 1 tsp dried 1 tsp finely chopped Laos root (galangal) 1 Tbs chopped shallots 1/2 tsp shrimp paste -------------------- Blend all ingredients together in a food processor; the paste should be as smooth as possible. NOTE: This is only one of many "Red Curry" pastes that Chai uses in his cooking, and is the one that accompanied the above recipe. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: LAOTIAN CATFISH SOUP Keywords: soup, fish, catfish Ingredients: 1 large, fresh jalapeno chile pepper 1 small, Japanese eggplant 3 shallots, unpeeled 1 whole head of garlic (yes, head) 3 cups chicken stock 1/2 lb catfish fillets, chunked Juice from one fresh lime 1 - 2 tsp fish sauce 1/2 cucumber, diced Finely chopped fresh cilantro lime wedges for garnish Directions: Grill the chilies, eggplant, shallots and garlic over a fire or under a broiler. When they are nice and brown peel them and puree in a blender or food processor. For the traditionalist, pound the ingredients together in a mortar. Poach the fish in the chicken stock until cooked. Remove to individual warmed bowls. Stir the pureed vegetables into the poaching liquid, bring to a boil and remove from heat. Add lime juice, fish sauce, cilantro and cucumber to the soup, and ladle over the catfish. Serve immediately with lime wedges. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Slices, Peking Style Keywords: fish, Chinese Ingredients: 1 lb. fish fillets, cubed cornstarch for dredging fish Oil for deep frying 2+ dried chile peppers 1 thin slice of ginger, minced 2-3 cloves of garlic 2 scallions, chopped coarsely 2 dried shittake mushrooms Marinade: 1/2 tsp. salt 1/8 tsp white pepper 1/4 tsp sugar 2 TB dry sherry 1 tsp freshly minced ginger 1 beaten egg Sauce: 1 TB white vinegar 4 tsp sugar 3 TB black soy sauce 2 TB rice wine 1 C chicken broth 2 TB cornstarch mixed with 3 TB water 1 tsp sesame oil Directions: 1. Mix marinade, plop fish slices into marinade and refrigerate for 30 minutes. 2. Place dried mushrooms in warm water for 15+ minutes to soften. 3. Dredge marinated fish slices in cornstarch while heating oil in wok. 4. Deep fry fish slices until they are light brown. Dry fish slices on paper towel. 5. Remove all but two TB of oil from the wok. Stir fry the garlic, chilies, ginger and scallions. Add the mushrooms, stir in the sauce mixture until sauce comes to a boil and then stir in the cornstarch mixture and cook until thickened. 6. Return the fish slices to the wok, swirl in sesame seed oil. 7. Eat! -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FISH AND CHICKEN Keywords: fish, grill, Moroccan, low-cal Grilled Fish A La Marocaine This picante, pungent Moroccan marinade can be used for any fish suitable for grilling or broiling and can also be used to marinate fish before baking. It's good with firm, white fleshed fish. Ingredients: 12 garlic cloves 1/2 teas. coarse salt 1 bunch cilantro 1 tbs paprika 1 tbs ground cumin pinch cayenne pepper juice of 2 large lemons 1 teas. olive oil 4 6 oz. halibut, monkfish, bream or snapper steaks or 1 whole 2 lb. fish, cleaned, scales left on, but scored several times on the sides additional cilantro for garnish Directions: Pound together the garlic, salt, cilantro, paprika, cumin and cayenne. Stir in the lemon juice and olive oil. Marinate fish steaks or whole fish in this for several hours, turning from time to time. Grill the fish for 4 minutes for each 1/2 inch thickness, turning halfway through. Baste with the marinade and serve at once, garnished with additional cilantro. Chill leftovers and serve cold the next day. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Fish en Papillote with Vegetable Julienne Keywords: fish, bake, low-cal Ingredients: 4 small whole porgy, sea bream, or flounder (3/4 to 1 lb. each) cleaned salt and freshly ground pepper 1 tbs olive oil 1 small fennel bulb, sliced into julienne strips 1 carrot, peeled and sliced into julienne strips 2 leeks, white part only, cleaned and sliced into julienne strips 1 zucchini, sliced into julienne strips 1 garlic clove, minced or put through a press 1/2 teas. crushed fennel seed 1/2 teas. Pernod or anisette 2 lemons, cut in half Directions: Preheat the oven to 425. Rinse the fish, pat dry, and sprinkle lightly with salt and pepper if you wish. Cut 4 double thickness of aluminum foil, large enough to accommodate the fish. Brush with olive oil. Lay a fish on each piece. Heat the tbs of olive oil in a large heavy bottomed skillet and saute the vegetables and garlic together over medium heat for 5 minutes, stirring. Add the Pernod and fennel seed and continue to saute, stirring, for 5 minutes. Add salt and pepper to taste. Stuff the fish with some of this mixture and lay the remaining vegetables over the fish. Squeeze the juice from half a lemon over each fish. Enclose the fish in the foil and crimp the edges together well. Place in a baking dish and bake in the preheated oven for 20 minutes or until the fish is opaque and flakes easily. Serve at once. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Grilled eel with Lemon & Thyme Keywords: fish, grilled, catfish, walleye, flounder, striped bass, eel Ô3 lemons 1 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 1 1/2 lb eel sections 2 tbs butter Directions: Squeeze 1/2 cup lemon juice from lemons. Combine the juice, salt pepper and thyme in a shallow dish. Add the skinned eel and turn to coat. Cover and refrigerate for at least 30 minutes, turning 2 or 3 times. Drain the eel and brush with melted butter and place on preheated grill. Broil until opaque throughout. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Pan-fried eel with Pepper and Lemon Keywords: fish, catfish, stove top, eel Ingredients: 1 tbs lemon peel - grated 1/2 tsp cayenne pepper r 1 tbs vegetble oil 1 tbs parsley, minced lemon wedges Directions: Combine cornmeal, flour, lemon peel and cayenne in shallow dish. Season with salt. Pour buttermilk into second shallow dish. Dip 1 eel section into buttermilk, then into cornmeal mixture, coating completely. Repeat process with remaining eel. (Note: Let eel stand for approximately 15 minutes before proceeding.) Melt butter with oil in heavy large skillet over medium-high heat. Add eel and cook until crust is golden brown and eel is cooked through, turning once, about 4 minutes per side. Transfer eel to platter. Sprinkle with minced parsley. Garnish with lemon wedges. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Deep-Fried Eel Keywords: fish, catfish Ingredients: 2 lb eel, skinned 1 cup all-purpose flour 1 tsp salt 1/8 tsp pepper 2 eggs, lightly beaten 1 cup dry bread crumbs Directions:Ôr. Stir together flour, salt and pepper. Coat eel with the mixture; dip into eggs, then coat with the bread crumbs. Fry each piece for about 4 minutes or until golden brown. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Foil-baked Eel Keywords: fish, flounder, halibut, sole, rockfish, catfish, orange roughy, eel Ingredients: 2 lb skinned eel sections 1 medium onion, sliced 1 lemon 2 tbs butter or oleo dash of Worcestershire sauce salt and pepper to taste extra pat of butter or oleo Directions: Arrange eel on foil. Top with sliced onion. Make sauce of next six ingredients. Cover eel with sauce. Dot fish with extra pat of butter. Seal foil and bake in over at 350 degrees for 15 to 20 minutes or until fork easily penetrates eel flesh through aluminum foil. This recipe can also be prepared outdoors on the grill. - -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FIESTA FISH Keywords: fish, snapper, redfish, dolphin, flounder, broil This festive multicolored dish is visually inviting with a sweet and alluring aroma. Fennel is at its best complementing fish smothered with a medley of vegetables and other herbs. Ingredients: 4 fish fillets, 6-8 ounces each 4 tsp olive oil 4 Tbl fresh orange juice Salt and pepper Paprika Crushed dried red chile pepper (optional) 1 orange, sliced 1/2 large red bell pepper, cut into rings Fiesta Sauce: 3 Tbl olive oil 3 cloves garlic, minced 1/2 medium onion, chopped 1/2 tsp fennel seeds 1 fennel bulb, chopped (reserve feathery foliage) 1/2 red bell pepper, chopped 1/3 cup fresh orange juice 3 Tbl dry vermouth Salt and pepper Crushed dried red chile pepper (optional) 3-4 Tbl chopped fennel foliage Lightly oil a broiler pan that will hold fish. Drizzle each fillet with olive oil and orange juice, and sprinkle both sides with salt and pepper, paprika, and crushed red chile pepper. Place the orange slices and red pepper slices on the bottom of the pan, reserving 4 of each for serving plates. Place fish skin- side down on top of the orange and red pepper slices. To make the sauce: heat 3 Tbl olive oil in a large saute pan. Saute the garlic, onion, fennel seeds, and chopped fennel bulb for about 4 minutes. Add the chopped red pepper, and saute 3 minutes. Add the remaining ingredients and saute another 3 minutes. Place fish under the broiler 4 inches from heat. Broil approximately 5 minutes (do not turn) or until fish flakes when tested with a fork. Spoon some sauce over fish the last 2 minutes of broiling, and/or serve fish with sauce on the side. Serve each fillet with a slice of orange an;d red pepper ring. Serves 4. Note: The sauce also makes a delicious stuffing for a whole baked red snapper marinated in olive oil, orange juice, and vermouth. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Salmon Sushi Keywords: fish, sushi, salmon Filet out the he middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is "cooked" (like seviche). Freeze overnight and then slice thin and serve. I didn't get the proportions of salt and vinegar but I am assuming that it is very similar to what I use for pickling fish, about 3 parts fish to 2.2 parts vinegar and .2 parts salt. It was yummy. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Rockfish with Ginger Sauce Keywords: fish, rockfish, bake Geoffrey R. Murray is the new chef at West Hollywood's Moustache Cafe, and he brings a decided Asian/Californian touch to the French bistro menu. This dish uses a whole farm-raised Virginia striped bass and the simple Pacific Rim-influenced sauce can be used with any grilled meat, fish or shellfish. Ingredients: 1 whole striped bass, scaled and dressed salt, pepper 1 tbs chopped garlic 3 tbs olive oil 1 bunch leeks (white part only), cut in fine julienne canola oil Ginger Sauce (recipe follows) chives, optional lemon wedges, optional Directions: Score fish on both sides with 1/4-inch-deep cross slices. Season to taste with salt and pepper. Rub with garlic inside and out. Place in shallow oven/flameproof casserole or skillet. Heat olive oil in casserole over medium heat. Add fish and sear until browned on both sides. Bake at 400 degrees 15-20 minutes, depending on size and thickness of fish. Deep-fry leeks in hot canola oil a few seconds until crisp and lightly browned. Drain on paper towels. Place fish on platter. Spoon hot Ginger Sauce over fish. Pile leeks on top of fish. Or garnish with chives and lemon wedges. Makes 4 servings. Ginger Sauce 1 cup chopped Roma tomatoes 1/4 cup peeled, finely diced ginger root 6 green onion, thinly sliced 1 tbs sesame seeds 1 tsp crushed hot pepper 1/2 cup soy sauce 2 tbs honey 2 tbs sesame oil 1 bunch cilantro, leaves chopped Combine all ingredients. When ready to serve, heat sauce over medium heat. Makes about 1 1/2 cups. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Catfish Cakes Keywords: catfish, fish, bake Ingredients: 1 6-oz catfish fillet, chopped 2 slices stale bread, crushed 1/4 cup water 1 tbs minced green onion 1 tsp minced fresh parsley 1 egg white 1 tsp fresh lemon juice 1/2 tsp powdered mustard 1/8 tsp freshly ground black pepper 1 egg white 1/4 cup skim milk 1/4 cup bread crumbs 1 lemon, quartered Directions: Preheat oven to 375 degrees. Combine the first 9 ingredients and make 4 cakes, using your hands to pat them into patties. Whisk the egg white with the skim milk. Dip the patties into the mixture then coat them with the bread crumbs. Bake on a lightly greased or non-stick baking sheet for 12 minutes. Serve 2 cakes garnished with lemon quarters per person. Use crabmeat to make Crab Cakes or any other fish can be used. Can be served with Mock Tartar Sauce (recipe follows). Mock Tartar Sauce 1/2 cup nonfat yogurt 1 tbs minced sour pickle 1 tbs minced pitted green olive tbs minced fresh parsley 1/4 tsp powdered mustard 1 tsp fresh lemon juice 1/8 tsp freshly ground pepper Combine all ingredients and refrigerate in a tightly covered container. This sauce will keep for a week if stored as suggested. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Almond Catfish Keywords: fish, main dish 1/2 cup whole almonds, toasted 3 Tbl cornmeal 2 Tbp grated Parmesan cheese 2 Tbl fresh parsley, chopped 1 Tbl flour Salt and freshly ground black pepper, to taste 2 Tbl fresh lemon juice 2 pounds catfish fillets Parsley sprigs and lemon wedges, for garnish Grind the almonds and combine with the cornmeal, Parmesan cheese, flour, salt and pepper. Sprinkle the lemon juice over the catfish and coat the fillets thoroughly with the almond mixture. Place the fillets on a baking sheet and bake at 400F for 8 minutes, or until cooked through. Serve immediately. NOTE: These sweet catfish fillets in a crunchy almond crust can be accompanied by rice tossed with peas and asprinkle of lemon zest. Makes 4 servings. Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate, 15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium. [THE WASHINGTON POST; January 16, 1991] -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FISH ROE DIP (Taramasalata) Keywords: snack, fish, roe Ingredients: 1/2 of 8-oz.jar Tarama(fish roe) 1 small onion,finely grated 1 or 2 cups olive oil 4 or 5 slices lite bread, trimmed 2 or 3 lemons, juice of Mash the tarama and add the grated onion. Add a little of the olive oil and beat thoroughly to a smooth paste. Moisten the bread and squeeze out excess water. Continue beating tarama mixture, adding alternately small bits of moistened bread, olive oil and lemon juice. Taramasalata should be beaten until cream-colored. Serve as a dip with crackers or spread on toast. Yield: 1 1/2 to 2 cups. Note: Any leftover taramasalata may be used as a dressing for tossed salad. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FLOUNDER WITH MUSTARD AND THYME Keywords: fish, flounder, stove top Ingredients: 1 lb.flounder fillets 1/4 cup oat bran 2 t. olive oil 1/2 cup chicken stock 1 t.Dijon mustard 1/2 t. dried thyme Fresh thyme sprigs or lemon slices, garnish Coat fillets with oat bran. Heat oil in a nonstick skillet. Add fillets and saute until cooked through, about 3-1/2 min. on each side. Carefully remove fish to a heated platter. Pour stock into the skillet and whisk in mustard and thyme. Bring to a boil and continue to boil until reduced by half. Pour over fish. Serve fish hot, garnished with thyme sprigs or lemon slices. 4 servings -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Lemon-Herbed Orange Roughy Keywords: fish, stove top, orange roughy Ingredients: 1 tbs olive oil or butter 1 tbs minced fresh thyme and/or parsley leaves; OR 1 tsp dry thyme leaves, crumbled 1 clove garlic, minced 1/4 cup dry white wine 1 tsp fresh lemon juice 1 - 1 1/2 lb orange roughy fillets Ground black pepper 1/2 tsp grated fresh lemon peel 1 green onion, thinly sliced Garnish: lemon slices and herb sprigs Directions: Heat olive oil or butter in a 10- to 12-inch frying pan over mdm-high heat. Add herbs and garlic and stir about 30 seconds. Pour in wine and lemon juice. Add fillets and spoon liquid over top. (If cooking frozen fillets, add to liquid then cover and bring to simmer. Cooking time will be just a few minutes longer, depending upon thickness and temperature of fish.) Sprinkle fish with pepper and lemon peel, then onions. Cover and simmer until fish turns opaque in center; cut into thickest part of fillet to test. This should take 7 to 9 minutes for a 3/4- to 1-inch thick fillet. Transfer fish to a platter and cover to keep warm. Increase heat to high and boil liquid until reduced to 2 to 3 tbs, 1 to 2 minutes. Pour sauce over fish. Garnish with lemon slice and sprig of fresh herb. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Nuked Orange Roughy Keywords: fish, seafood, microwave, orange roughy Ingredients: 3 fish fillets (1/2 to 1 fillet per person) Margarine Onion powder Black pepper Lemon juice Directions: Wash and dry fillets. Place in shallow glass microwave dish. Dot with margarine. Sprinkle LIGHTLY with onion powder and pepper. Cover container with plastic wrap. Nuke for 3 minutes on HIGH. Rest for 5 minutes. Nuke on 1/2 power for 3 minutes. Serve with lemon juice. You can put the lemon juice on the fish before you nuke it, but we don't because for some reason my hubby "likes to do his own". -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Perch Pinwheels Keywords: Fish, bake Ingredients: 1 lb Perch fillet 10 oz Froz. Chopped spinach 1/3 can Shredded carrots 1 tbs Chopped pimento 1 tbs Finely minced onion 2 tbs Melted butter 1 tsp Lemon juice 1 Salt and pepper 4 thick tomato slices 1 Extra melted butter Directions: Thaw fish if using frozen. thaw spinach, drain well. Combine spinach, carrots, onion and pimento. Mix well. Combine butter and lemon juice. Place fillet skin side up on pieces of wax paper (overlap small pieces to make each strip 6x2) Brush lemon butter over fish, sprinkle with salt and pepper. Spread spinach mixture over fillet strips. Roll up fillet. Fit into greased muffin cups. Bake at 400 F for 20 minutes. Serve on baked tomato slices: Brush tomato slices with melted butter, place in shallow pan, bake with fish for last 10 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tuna Pizza Burgers Keywords: Fish, tuna Ingredients: 1/3 can Mayonnaise 1/2 tsp Salt 1/4 tsp Oregano 1/4 tsp Basil 1 tbs Minced onion 1/2 can Diced celery 2 Flat cans tuna fish in water 8 oz tomato sauce 1 Grated cheese of choice 6 Bread Directions: Drain tuna. Blend mayonnaise, salt, basil, and oregano. Toss with celery, tuna, and onion. Toast 6 slices bread or 6 English muffin halves, or 6 hamburger bun halves. Pile tuna mixture on bread. Spoon on tomato sauce. Sprinkle with cheese. Broil about 10 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Salmon lox Keywords: lox, salmon, fish Gravlax 1 4-5 pound piece of salmon, cut in half and boned; leave the skin on 1/4 cup coarse salt 1/4 cup sugar 2 T peppercorns (preferably white), crushed or coarsely ground 2 large bunches dill To cure salmon, put half the salmon, skin side down, in a glass dish. Combine the salt, sugar, and pepper and sprinkle on the fish, covering the whole side. Spread the dill over the seasonings. Put the other half of the fish over the dill, skin side up. Cover with plastic wrap. Put a smaller dish on top of the salmon and weigh down with a heavy object. Refrigerate for 3 to 4 days. Turn the salmon every day. To serve, remove the fish from the marinade. Wipe clean and pat dry. Slice each side on the diagonal into thin pieces, much as you would smoked salmon. Serve on half slices of whole wheat pumpernickel, topped with mustard sauce. Mustard Sauce 4 T Dijon mustard 1 t dry mustard 3 T sugar 2 T white vinegar 1/3 cup light vegetable oil 1 small bunch dill, finely chopped 3 T sugar 2 T white -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Broiled Sole with Mushroom Sauce Keywords: fish,, halibut,, sole,, flounder,, broil Ingredients: 1 lb sole fillets 2 tbs margarine or butter 1 cup sliced mushrooms 1 minced green onion 1 tbs white wine Place fillets on lightly greased boiler pan. Dot with one tablespoon of margarine or butter. Broil 4 inches from heat for 10 minutes per inch of fish. Melt remaining margarine in small skillet. Saute mushrooms and onions. Add wine and heat. Pout over broiled fish when serving. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: SKILLET FISH SUPPER Keywords: fish, stove top $ 5 tbsp butter or vegetable oil 1 onion, chopped 1 potato, diced 1 cup corn kernels, frozen 1 lb fish fillets, in 1" chunks 1/4 cup chopped parsley salt and pepper % Heat 4 tbsp of butter or oil in a large skillet over medium heat. Add onion and potato and cook slowly until tender. Stir in corn and remaining butter or oil. Add fish and salt and pepper to taste. Continue cooking, stirring occasionally until fish is cooked through, about five minutes. Be careful not to break up fish while stirring. Sprinkle with parsley and serve. Serves 4. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Spinach Wrapped in Sole Keywords: Fish, sole Ingredients: 10 oz Spinach, fresh 2 tbs Butter 1/2 cup Onions, finely chopped 1 Nutmeg 6 Sole Fillets 1 Salt 1 Black Pepper, freshly ground 1 1/2 cup Dry White Wine 1/3 cup Whipping Cream Directions: Wash spinach thoroughly and chop finely. Heat butter in heavy frying pan and saute onions until limp but not browned. Add chopped spinach and cook until wilted, about 5 minutes. Sprinkle with nutmeg. Pat fish fillets dry, season with pepper and salt and top each fillet with an equal amount of spinach mixture. Roll up fillets and fasten with toothpicks. Butter a baking dish just large enough to allow rolled fillets in a single layer. Add wine and bake in oven preheated to 400 degrees for 10 - 15 minutes. Remove fillets and keep warm. Transfer pan liquid to a saucepan, bring to a boil and simmer for 10 minutes to reduce. Blend in cream and heat, but do not permit to boil. Serve at once, spooning sauce over fish and removing toothpicks. Serves 6. Another Carlotta Stoker recipe, she was the caterer was the movie The Dance Goes On. From The Gazette, 91/09/18. Posted by James Lor. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fisherman's Bouillabaisse Keywords: soups, seafood, clams, mussels Ingredients: 1/4 cup Olive Oil 2 Med. Cloves Garlic Fine Chop 1 cup Water 1/2 cup Dry White Wine 1 Env. Soup Mix; onion or onion-mushroom 1 tbs Finely Chopped Parsley 1 tsp Thyme Leaves 14 1/2 oz (1 can) Tomatoes; whole, peeled, undrained 1 1/2 lb Lobster Tails; 3 tails cut into 3-inch pieces 1 lb Fish; red snapper, cod, or halibut 6 Clams, Well Scrubbed 6 Mussels, Well Scrubbed Directions: In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Timbales With Curry Sauce Keywords: fish, seafood Ingredients: 2 tbs Butter Or Regular Margarine 1/4 cup Onion; Chopped 1 lb Cod Or Halibut Fillets; cut into 1-inch pieces 1 cup Milk 1/2 cup Bread Crumbs; Dry 1/2 tsp Salt 1/4 tsp Nutmeg; Ground 1/8 tsp Pepper 3 Eggs; Lg Directions: Heat the oven to 350 degrees F. Grease six 6-oz custard cups. Heat the butter in a 10-inch skillet, over medium heat until it is melted. Cook the onion in the butter until tender but not browned. Add the halibut or cod pieces and the milk, then heat to simmering (Do NOT boil) and reduce the heat. Cover and simmer for 5 minutes or until the fish flakes easily with a fork. Place the mixture in a food processor work bowl or blender container. Cover and process on high speed about 1 minute, stopping the blender occasionally to scrape the sides, until smooth. Mix the fish mixture, bread crumbs, slat, nutmeg, pepper and the eggs together. Pour into the custard cups. Place the cups in a rectangular pan, 13 9 2-inches, on the oven rack. Pour very hot water into the pan to within 1/2 inch of the tops of the cups. Bake for 30 minutes in the preheated oven or until a knife inserted in the center comes out clean. Unmold and serve with the Curry Sauce. CURRY SAUCE: 1 tbs Butter Or Regular Margarine 1 tbs Unbleached Flour 1/2 tsp Curry Powder 1/4 tsp Salt 1/8 tsp Pepper 1 cup Milk Heat the butter in a 1 1/2-quart saucepan over low heat until melted. Stir in the flour, curry powder, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly then remove from the heat. Stir in the milk, heat to boiling, stirring constantly. Boil and stir for 1 minute. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Crispy Oat Herrings and Apple Rings (Irish) Keywords: Fish Fruits Ingredients: 3 Whole herrings 2 oz Medium-ground oatmeal 1 Egg 2 Red apples 1 Parsley sprig to garnish 1 Salt and pepper 1 Melted fat or oil to fry Clean and scale herrings, remove fins, wash in cold water. Dry well. Season with salt and pepper. Dip herrings in beaten egg, and coat with oatmeal. Fry in hot fat for 4-5 minutes on each side. Drain well on paper towels and keep hot. Wash apples, core, cut in slices and fry in hot fat for a few seconds, turning once. Serve herrings with apple rings on a hot dish. Garnish with parsley sprigs. Serve with a cider sauce. -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Potted Herrings in Guinness (Irish) Keywords: Fish Ingredients: 10 Filleted fresh herrings 600 ml Guinness (pref. draft) 5 fl Vinegar 1 Onion cut into rings 2 Bay leaves 10 Cloves 4 White and black peppercorns 1 Salt as required 1 tsp Brown sugar Wash herring fillets and roll up, starting from the tail. Place in a baking dish and add the stout-and-vinegar mixture. Add all other ingredients. Cover with baking parchment or foil and bake in a moderate oven (about 350F) for 20 minutes. Remove from oven, allow to cool, and serve. -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Trout with Cream and Honey Sauce (Irish) Keywords: Fish Ingredients: 250 g Trout 1 tsp Honey 50 g Butter 50 g Whole almonds, skinned 4 tbs Fresh heavy cream 1 tbs Lemon juice 100 g Flour (seasoned to taste) 300 ml Milk (to soak trout in) Chop the almonds finely. Prepare the fish, wash and dry and then soak in milk for 5-10 minutes. Toss in seasoned four. Melt half the butter in the frying pan, and fry the fish for 5-7 minutes on each side. Make the sauce by melting the rest of the butter, adding the chopped almonds. Saute for a few minutes. Then add the honey and lemon juice; bring carefully to simmering point, and add the cream last, making sure the temperature is fairly low so it won't curdle. Pour over the fried fish, and serve garnished with lemon. -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Garlic Mackerel (Irish) Keywords: Fish Ingredients: 4 Large mackerel (or 8 small) 1 Clove garlic 1 Seasoned flour 1 Butter for frying 1 Lemon juice Directions: Mince garlic very finely Divide between the fish and rub in well. Roll mackerel in beaten egg and then in flour. Fry in butter for 4-5 minutes each side. Sprinkle with lemon juice and serve. -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Hot Buttered Mussels (Irish) Keywords: Fish Ingredients: 2 pt Mussels 4 oz Butter 1 Salt and pepper 2 tbs Chopped chives Directions: Wash mussels thoroughly under running water. Remove "beards" and discard any open shells. Place mussels in pan and cook over a high temperature for 7 or 8 minutes, until the shells open. Season with salt or pepper. Place in a serving dish and pour cooking juices over. Dot with knobs of butter and sprinkle with chopped chives. Serve with fresh brown bread and butter. -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Smoked Cod Pie (Irish) Keywords: Fish Pies Ingredients: 1 lb Smoked cod 1/2 lb Onions 1/2 lb Shelled peas 10 fl Milk * 1 oz Flour 1 tsp Dry mustard 1 oz Butter 2 lb Mashed potato Directions: * (or substitute 5 oz milk and 5 oz cream) . Chop onions roughly and fry in butter until tender. Remove from heat an stir in flour and mustard. Add milk. Return to heat and stir until thickened. Add cod, cut into 1/2-inch cubes, and peas. Turn into ovenproof dish and cover with mashed potatoes. Bake in a moderate oven at 400F/200C, for 35-45 minutes, or until golden brown. . (Though not traditional, the addition of 2-3 oz of cheddar cheese to the sauce makes this an extremely tasty dish.) -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Cod Cobbler (Irish) Keywords: Fish Irish Ingredients: 1 1/2 lb Skinless filets of cod 2 oz Butter 2 oz Flour 1/2 l Milk 3 1/2 oz Grated cheese 2 oz Grated cheese (for scones) 2 oz Butter (for scones) 1 tsp Baking powder (for scones) 1 pn Salt (for scones) 1 Egg (for scones) Directions: Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough rub 2 oz butter into 8 of flour with 1 tsp baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown. -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Stuffed Herring (Irish) Keywords: Fish Irish Ingredients: 4 tbs Breadcrumbs (heaping) 1 tsp Parsley, chopped 1 Small egg, beaten 1 Juice and rind of lemon 1 pn Nutmeg 1 Salt and pepper 8 Herrings, cleaned 300 ml Hard cider 1 Bay leaf, well crumbled 1 Fresh ground pepper Directions: First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bay leaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves 4. -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Dublin Lawyer (Irish) Keywords: Fish Irish Ingredients: 1 Fresh lobster/about 2 1/2 lb 3 tbs Butter 4 tbs Irish whiskey 150 ml Cream 1 Salt and pepper Directions: The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot. -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Scallop Pie (Irish) Keywords: Fish Irish Shellfish Ingredients: 8 Large scallops* 300 ml Milk 2 Salt and pepper 2 tbs Butter 1 tbs Flour 1/2 lb Mushrooms, sliced 4 tbs Med.sweet white wine 1 lb Fresh mashed potatoes Directions: * Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like. Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown. -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Trout Baked in Wine (Irish) Keywords: Fish Irish Ingredients: 1 Rainbow trout (about 2.5 lb) 2 cup White wine 1 Pinch each of herbs* Directions: *Whichever ones you like parsley, thyme, herbes de provence....& Garlic. Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour. -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Spinach Wrapped in Sole Keywords: Fish Ingredients: 10 oz Spinach, fresh 2 tbs Butter 1/2 cup Onions, finely chopped 1 Nutmeg 6 Sole Fillets 1 Salt 1 Black Pepper, freshly ground 1 1/2 cup Dry White Wine 1/3 cup Whipping Cream Directions: Wash spinach thoroughly and chop finely. Heat butter in heavy frying pan and saute onions until limp but not browned. Add chopped spinach and cook until wilted, about 5 minutes. Sprinkle with nutmeg. Pat fish fillets dry, season with pepper and salt and top each fillet with an equal amount of spinach mixture. Roll up fillets and fasten with toothpicks. Butter a baking dish just large enough to allow rolled fillets in a single layer. Add wine and bake in oven preheated to 400 degrees for 10 - 15 minutes. Remove fillets and keep warm. Transfer pan liquid to a saucepan, bring to a boil and simmer for 10 minutes to reduce. Blend in cream and heat, but do not permit to boil. Serve at once, spooning sauce over fish and removing toothpicks. Serves 6. Another Carlotta Stoker recipe, she was the caterer was the movie The -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Broiled Fish Keywords: Fish, Text, 1941 Small fish may be broiled whole. The heads and tails may be removed if desired. Larger fish may be cut into fillets. Season with salt and pepper. Rub with melted fat. Broil under hot flame, turning frequently, until golden brown in color. Serve at once. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Scalloped Fish Keywords: Fish, 1941 1 1/2 cups medium white sauce 1 Tbsp chopped pimento 2 cups cooked flaked fish 1/2 cup buttered bread crumbs Salt, pepper, and paprika Combine fish, white sauce, pimento, and seasonings. Pour into well-oiled baking dish. Cover with crumbs. Bake in moderate oven (400 F) 30 minutes, or until sauce bubbles through the crumbs. 6 servings. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Scalloped Halibut Keywords: Fish, 1941 Prize winning recipe 2 pounds halibut 1 small onion, thinly sliced 3/4 cup buttered crumbs Salt and paprika 6 thin slices salt pork 1 small piece bay leaf 1 lemon 1 cup thin white sauce Arrange salt pork in casserole. Cover with onion. Add by leaf. Add halibut. Add white sauce and seasoning. Cover with buttered crumbs. Cover casserole. Bake in moderate oven (375 F) 50 minutes. Garnish with slices of lemon and sprinkle with finely chopped parsley, and paprika. Serve with medium white sauce. 6 servings. Mrs. H.E. Schwoch, Milwaukee, WI. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Stuffing for Fish Keywords: Fish, 1941 2 cups soft bread crumbs 1 egg, well beaten 1 Tbsp minced onion 1/2 tsp salt 1/4 tsp celery salt 1/8 tsp pepper Combine ingredients. Add sufficient warm water to make the stuffing pack easily. If desired, 1 cup chopped oysters may be added to the ingredients. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Souffle Keywords: Canned Fish, 1941 1 cup fish 3 eggs 1 tsp lemon juice 1/2 cup thick white sauce Salt, pepper, and paprika Flake fish. Remove bones. Add white sauce, lemon juice, and slightly beaten egg yolks. Season to taste. Stir until well blended. Fold in stiffly beaten egg whites. Pour into well-oiled baking dish. Set in pan of warm water. Bake in moderate oven (400 F) until an inserted knife comes out clean. 6 servings. Mrs. L.M. Thornton, Auburn, N.H. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fish Croquettes Keywords: Canned Fish, 1941 2 cups fish 1 egg 3 Tbsp water 1 tsp chopped onion 1 cup thick white sauce 1 cup bread or cracker crumbs 1 Tbsp chopped parsley Salt, pepper, and celery salt Cayenne Shred fish. Remove bones. Add white sauce. Season to taste. Add onion and parsley. Spread in thin sheet on platter. Chill thoroughly. Form in balls, cones, or cylinders. Roll lightly in crumbs. Dip in seasoned, slightly beaten egg which has been diluted with water. Roll in crumbs. Let stand 1 hour. Fry in deep fat (385 F) until brown. Drain on crumpled absorbent paper. 8 servings. Florence Taft Eaton, Concord, MA. -End Recipe Export-