http://www.kitchenlink.com TALK TKL Chat Room - 1-7-98
Fish Recipes
Baked Fish with Orange
Baked Fish With Almond Stuffing
Fish Marinade
Sauteed Fish with Garlic, Rosemary, and Chili Pepper
Pecan Honey-Coated Trout
Orange Roughy with Basil and Peppers
Pecan-Crusted Flounder W/Crab-Pecan Relish
Fish la Grecque
Glazed Grilled Salmon
Swordfish Marinated In Lemon, Rosemary And Garlic
Sicilian Swordfish
Baked haddock
Halibut Piccata
Baked Fish With Vegetables
Cheesy broiled flounder
Fillet of fish a l'orange
Saffron Poached Fish In Wine
Sea Bass Greek Style
Sea Bass in Cilantro
Seared Sea Bass With Garlic Sauce
Salmon-Corn Casserole
Quickie Salmon-Potato Casserole
Salmon Mushroom Bisque Smetana
Salmon Loaf
Vegetable Salmon Patties
..Lemon Cream Sauce
Salmon Patties
Tuna Casserole - Microwave Style
Tuna Burgers
..Cilantro Pesto
Tuna-Casserole Supreme
Salmon Pasta Salad
Broiled Catfish Steaks
Fish Stew
Grilled White Fish with Garlic Sauce
Broiled Swordfish Steaks (America)
Baked Bluefish (America)
Dante's Cod
Ahi Margarita
Dijon Fillets
Guide To Timing Seafood
Fish And Veggies In Foil
Halibut with Tomato-Cilantro Linguine 1
Hawaiian Sunset (Grill Recipe)
Cheese Halibut
Poor Man's Halibut Thermidor
Creole Halibut Bits
Baked Salmon Filet (Two Ways)
Flounder, Sole And/Or Fluke: Gentle Handling Required
Chef Paul Prudhomme's Bronzed Catfish
Betsy at TKL (07:07:34 am) :
Baked Fish with Orange
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
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2 ounces butter
6 ounces bread crumbs -- fresh
1 garlic -- crushed (or garlic s
4 cod fillets
juice & grated rind of 1 large orange
salt and pepper
Melt the butter in frying pan, add the crumbs, garlic and grated
orange rind. Stir until crumbs have absorbed all the butter. Place fish
portions in a buttered oven proof dish, sprinkle with the bread crumbs, then
pour over the orange juice. Bake uncovered for 20-30 mins. in mod. oven.
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Betsy at TKL (07:08:53 am) :
From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)
Newsgroups: rec.food.recipes
Date: 5 Apr 1994 17:12:38 -0400
BAKED FISH WITH ALMOND STUFFING
(serves 6)
1 (5 to 6 lb) whole bass or red snapper, cleaned and washed
1/4 cup chopped onion
2 Tablespoons butter
3 cups soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup chopped and toasted almonds
3 eggs, lightly beaten
2 Tablespoons chopped fresh parsley
1 teaspoon dried tarragon
8 Tablespoons butter
Salt and freshly ground pepper to taste
Preheat oven to 400ƒ. Saute onion in 2 Tablespoons butter until soft. Add
bread crumbs, celery, green pepper, almonds, eggs, parsley and tarragon and
mix well. Stuff cavity of fish with mixture and sew shut. Melt 8 Tablespoons
butter, line a large shallow baking dish with foil, and pour a little melted
butter over the bottom. Place fish on the foil and sprinkle with salt and
pepper. Bake for 1 hour and 15 minutes, basting frequently with remaining
melted butter, or until fish flakes easily with a fork. Do not overcook.
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Betsy at TKL (07:10:32 am) :
Date: Tue, 31 May 1994 10:34:48 -0500 (CDT)
From: Sandy Vavrinek Seehusen sandyv@ux1.cso.uiuc.edu
To: eat-lf@apollo.it.luc.edu
Here's a recipe for fish marinade I use frequently. The recipe calls
for both olive oil and sesame oil, but you can cut them down or
eliminate them if you wish. I've found I can cut them drastically
without changing the flavor of the marinate too much, but if I eliminate
them completely, it's not quite the same. A matter of taste I expect.
1 cup lemon juice
1/4 c olive oil
2 T lime juice
2 t sesame oil
1 T kirin
1 t ground ginger
1/4 c tamari or soy
2 T red pepper flakes
This will marinate quite a bit of fish. It can be halved easily. It
will also store in the fridge for a bit. The peppers give the fish a
nice spicy flavor.
Marinate your fish for 1-3 hours. If you don't want such a strong
flavor, you can use this to baste while cooking instead. But marinating
tastes better. This works very well with swordfish, shark, mahi-mahi,
monk fish, and I think we've tried a couple others. Just as long as the
fish is grillable not too strong flavored. My guess is that salmon
wouldn't taste quite as good with this.
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Betsy at TKL (07:11:54 am) :
Date: Wed, 24 Aug 1994 08:33:41 EST
From: shira lewis (shira_lewis_@WFCSMTP.LEHMAN.COM)
Subject: WED: Sauteed Fish
This recipe is from the Williams Sonoma "Fish" cookbook. I have
made it several times and it is really delicious and very spicy.
I have a lot of WS cookbooks and I really love them because each
recipe comes with a full page color picture of what the dish is
supposed to look like when finished. It also gives you some
suggestions on what to serve it with.
Sauteed Fish with Garlic, Rosemary, and Chili Pepper
1 1/2 lb monkfish (anglerfish) fillets, or swordfish or tuna
fillets, 1 inch thick slices
1/4 cup olive oil
1 tbsp. red pepper flakes
2 tbsp. chopped fresh rosemary
1 tbsp. finely minced garlic
1 cup dry white wine
salt and freshly ground pepper
Sprinkle fish with salt and pepper. In a large saute pan over
medium high heat, warm the olive oil. Working in batches, add
the fish and saute on both sides, turning once, until golden
brown and almost cooked through, about 3 minutes on each side (if
using tuna fillets, they may be cooked less, to your taste).
Transfer fish to a warmed platter.
Reduce the heat to medium and stir in the red pepper flakes,
rosemary, garlic, and wine. Simmer, uncovered, until wine is
reduced by half and becomes somewhat syrupy, about five minutes.
Return fish to pan, about 1-2 minutes to coat with sauce. Then
serve at once.
Serves 4
I serve this dish with orechiette (ear shaped pasta) with a
little butter and fresh rosemary. I also serve it with steamed
broccoli with a little bit of lemon juice. The book recommends
pasta or broccoli or sauteed greens like Swiss Chard (I remember
someone was looking for recipes for Swiss chard a while back!!)
For those that don't like terribly spicy dishes, cut back on the
red pepper flakes and add a little more garlic.
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Betsy at TKL (07:15:20 am) :
From: E. Stevens (CCCAMPER%MIZZOU1.BITNET@VTVM1.CC.VT.EDU)
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.CC.VT.EDU
From: Southwest, The Beautiful Cookbook
Pecan Honey-Coated Trout
Marinade
1/4 cup Dijon mustard
1 tbsp honey
1 tbsp light molasses
2 garlic cloves, minced
3/4 cup pecans, toasted
1/4 cup fresh bread crumbs
1 tsp chili powder
6 trout, butterflied
2 tbsp olive oil
*Combine the marinade ingredients and set aside. In a food processor
or blender, blend the pecans, bread crumbs and chili powder until
finely ground. Transfer to a plate or shallow dish.
*Open the trout and lay them flat in a non aluminum container; remove
any tiny bones. Spread the marinade evenly over the flesh. Let sit
at room temperature for about 30 minutes.
* Light a fire in a charcoal grill or heat the olive oil in a
heavy skillet over medium-high heat. Coat the fleshy side of the
fish with the topping mixture. Grill or saute', skin side down,
for about 4 minutes. Turn and cook until the coated side of the fish
is browned, about 2 minutes. Serve immediately.
Enjoy!
Elizabeth cccamper@Mizzou1.missouri.edu
(On Great Chefs of New Orleans there was a recipe a bit like this one.
It is a takeoff on trout almondine. Catfish fillets are dredged in
flour, then sprinkled with cajun spice. They are then coated with
pecans that have been mixed with bread crumbs, 3 to 1 ratio. I
just can't remember what else was added to help bind this mixture.
Experiment, it looked terrific!)
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Betsy at TKL (07:17:01 am) :
Orange Roughy with Basil and Peppers
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Vegetables
Amount Measure Ingredient -- Preparation Method
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2 Red or Green Bell Peppers -- seeded and julienne
1 small Onion -- thinly sliced
1 tablespoon Fresh Basil -- chopped or
1 teaspoon Dried Basil Leaves
1/4 teaspoon Ground Pepper
1 pound Orange Roughy Fillets
1 dash Paprika
1 Lemon -- cut in wedges
Layer peppers and onion over bottom of a shallow 12 x 7" microwave-safe
baking dish. Sprinkle with half of the basil and half the pepper. Cover dish
with plastic wrap, leaving one corner open to vent. Microwave on HIGH (100%)
setting for 2-3 minutes, or until vegetables are partially tender.
Arrange fillets over vegetables, with thickest portions toward outside, and
sprinkle with remaining basil and pepper. Dust lightly with paprika. Cover
with vented plastic wrap and microwave 7-9 minutes longer, or until fish
flakes easily with a fork, rotating dish 1/2 turn after 4 minutes. Let
stand, covered, 3 minutes before serving with lemon wedges.
Source: Medford Mail Tribune, 26 July 1994
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Denise (09:14:08 am) : Pecan-Crusted Flounder W/Crab-Pecan Relish
Recipe By : Cooking Light, Sept. 1994 p. 77
1/2 pound lump crabmeat -- drained
1/4 cup pecans -- chopped, toasted
1/4 cup chopped green onions
1 tablespoon red bell pepper -- minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Emeril's Creole seasoning -- plus 2 teaspoons
or commercial Creole seasoning
1 pound flounder fillet -- 4 portions
1/2 cup all-purpose flour -- divided
1/4 cup 1% milk
1 egg -- lightly beaten
3 tablespoons pecans -- ground
1 tablespoon olive oil
8 lemon wedges
Combine first 7 ingredients in a small bowl; stir well, and set aside.
Rub 2 teaspoons of Emeril's Creole Seasoning over both sides of the
fish fillets, and set the fish aside.
Combine 1/4 cup flour and 1 tablespoon Emeril's Creole Seasoning in a
shallow dish. Combine milk and egg in a shallow dish. Combine the
remaining 1/4 cup flour, remaining Emeril's Creole Seasoning, and ground
pecans in a shallow dish. Dredge each piece of fish in flour mixture, dip
into milk mixture, and dredge in ground pecan mixture.
Heat oil in a large nonstick skillet over high heat until hot. Add
fish; cook 1 1/2 minutes on each side or until fish flakes easily when
tested with a fork.
Serve immediately with crabmeat mixture and lemon wedges.
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junie (09:18:51 am) : Fish la Grecque
2 Pounds fish fillets
1 medium red onion, thinly sliced in rounds
1 tablespoon fresh dill (1 teaspoon dried)
black pepper to taste
1 tablespoon chopped fresh parsley
1/4 cup fresh lemon juice
1 tomato, chopped
1/2 cup grated feta cheese (2 1/2 ounces)
1. Place the fish in an oiled casserole dish. Top the fillets, with the onion
rounds and sprinkle them with the dill,, pepper, parsley, lemon juice, chopped
tomato, and feta, cheese.
2. Bake at 350| about 30 minutes, until the fish flakes, with a fork.
3. Serve under an imaginary grape arbor with real rice or, Greek Potatoes,
creamy Tzatziki, and a bottle of Retsina.
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junie (09:18:51 am) : GLAZED GRILLED SALMON
3 tablespoons (packed) dark brown sugar
4 teaspoons prepared Chinese-style hot mustard or Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 7-to 8-ounce salmon steaks (about 3/4-inch thick)
Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy,
sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small,
bowl;, mix in rice vinegar and set aside. Brush 1 side of salmon steaks
generously, with, half of glaze in medium bowl. Place salmon steaks, glazed
side down, onto, barbecue. Grill until glaze is slightly charred, about 4
minutes. Brush top, side of, salmon steaks with remaining glaze in medium
bowl. Turn salmon over and, grill, until second side is slightly charred and
salmon is just opaque in center,, about 5, minutes longer. Transfer salmon to
plates. Drizzle reserved glaze in small, bowl over, salmon and serve.
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junie (09:19:47 am) : SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC
4 strips (1/2 by 3-inches) lemon zest
2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary, or 1 teaspoon dried leaves
1 garlic clove, crushed through a press
4 swordfish steaks, 3/4-inch thick (about 1/2 pound each)
Salt and freshly ground pepper to taste
1 tablespoon capers, rinsed and drained
Lemon wedges for garnish
Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter,
or a tray large enough to, hold the swordfish steaks in a single layer. Add
the swordfish, sprinkle, with salt and pepper and turn, to coat with the
marinade. Cover and marinade in the refrigerator for 1 to 2, hours.
Brush the grill or broiler pan with a thin film of oil. Just before serving,
time, preheat the grill or, broiler. Transfer the swordfish to grill or
broiler pan, reserve the, marinade left on the platter. If broiling, adjust
the oven rack so that the tops of the fish are about 3, inches from the heat
source., Grill or broil until lightly browned, 5 to 8 minutes, depending on
the, intensity of the heat. Using a, spatula, carefully turn each steak. Spoon
any marinade and pieces of lemon, zest and rosemary on to, the tops of the
steaks. Broil until lightly browned and the center of the, fish is opaque when
tested, with the tip of a knife, about 5 to 8 minutes. Serve garnished with
capers, and lemon wedges.
Yield: 4 servings
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bilbo (09:29:20 am) : Sicilian Swordfish. I will try to get it to
you!
3 tablespoons olive oil
1/3 cup dry white wine
1 bay leaf, crumbled
1 onion, thinly sliced
kosher salt and freshly ground pepper
1 1/2 lbs. swordfish
8 cloves garlic, finely chopped
1 tsp. basil
1 canned sardine
2 tsps. dried oregano
1 tsp. cayenne pepper
juice of 1/2 lemon
1 tablespoon chopped fresh parsley
lemon wedges for serving
Place fish in glass dish. Combine 1 tablespoon of the oil,, the wine, bay
leaf, onion, salt and pepper, 4 tablespoons, of garlic, and basil and pour
over the fish. Marinate for, at least 2 hours. In the meantime, heat 1
tablespoon of, the oil in a small skillet. Add the additional garlic,,
sardine, oregano, cayenne and salt to taste. With the, back of a wooden spoon
mix and mash the mixture to a, paste. Cook briefly until the mixture is
fragrant. Remove, sauce from the heat and set it aside. Grill or broil the,
fish brushing it with the marinade turning once, until it, is just cooked
through and is still moist. Just before, serving, warm the sauce then stir in
the remaining, tablespoon of oil and the lemon juice. Spoon the sauce, over
the fist and sprinkle with the parsley. Serve, immediately. Voila!!
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Denise/PA (10:08:03 am) : Baked haddock
2 Lbs. Haddock Fillets
2 Cups Sour cream or yogurt
1/2 Cup Mayonnaise
1 Tsp. Salt
1/2 Tsp. Pepper
1/4 Tsp. Thyme
1/2 Tsp. Paprika
1 Tsp. Dill weed
Lemon Wedges
Parsley Sprigs
Preheat oven to 350 degrees. Place fish in buttered baking dish. Combine
sour cream, mayonnaise, and herbs, salt and pepper. Pour over fish and cover
with dill. Bake for 20-30 minutes, maybe less.
Garnish with Lemon and parsley. Serves six. Dried dill works fine.
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Betsy at TKL (11:48:14 am) :
Date: Wed, 20 Jul 1994 06:48:47 PDT
From: Sharon Barbour (sharonb@TRITON.MAYFIELD.HP.COM)
Halibut Piccata
Recipe By : Sunset Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 garlic clove -- minced
1 tablespoon olive oil
1/2 cup dry white wine
3 tablespoons lemon juice
2 tablespoons capers -- drained
1 1/2 pounds halibut -- steaks or fillets
1/2 cup parmesan cheese -- grated
In a small frying pan coated with cooking spray, stir-fry garlic over
medium-high heat until limp, about 2 minutes. Add win, lemon juice and
capers. Boil, uncovered, over high heat until reduced to 1/2 cup, 3 to
4 minutes; keep sauce warm.
Rub fish with oil, sprinkle with pepper and arrange in a single layer
in a 12 by 17 broiler pan. Broil about 3 inches from heat for 3 minutes.
Turn fish over, sprinkle with cheese, and broil until opaque but still
moist looking in center of thickest part (cut to test), about 3 minutes
longer. Transfer to serving platter or individual plates and pour sauce
over fish.
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Betsy at TKL (11:52:46 am) :
Newsgroups: rec.food.recipes
From: japlady@nwu.edu (Rebecca Radnor)
Date: Mon, 13 Feb 1995 19:02:29 +0000
Baked Fish With Vegetables
Recipe By: Jo Anne Merrill
Serving Size: 4
Preparation Time: 0:45
Amount Measure Ingredient Preparation Method
1 pound flounder fillets *see note
1 tablespoon vegetable oil
1 cup onions sliced
3 cups zucchini sliced
1 cup green peppers sliced
3/4 cup chopped tomatoes
3 tablespoons dry sherry optional
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground basil
1/4 teaspoon black pepper freshly ground
1 dash hot pepper sauce
1/4 cup grated Parmesan cheese
* Use any firm-fleshed fish, such as cod or flounder, cut into, serving-sized
pieces.
Place fillets in a layer in greased 9-inch baking dish. Saute onion,, zucchini
and green pepper in oil until crisp-tender; spoon over fillets., Top with
tomatoes., Combine sherry, lemon juice, salt, basil, pepper and pepper sauce;,
pour over fillets., Bake, uncovered, in preheated 350-degree oven for 25-30
minutes., Remove vegetables and fish to heated platter. Sprinkle with
Parmesan, cheese. Serve over rice. Pour pan juices over fish and vegetables
if, desired.
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Betsy at TKL (11:53:41 am) :
Newsgroups: rec.food.recipes
From: japlady@nwu.edu (Rebecca Radnor)
Date: Mon, 13 Feb 1995 19:02:29 +0000
Cheesy broiled flounder
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Seafood Main Dish Cheese
Amount Measure Ingredient Preparation Method
2 Pounds Flounder or white fish
2 Tablespoons Lemon juice
1/2 Cup Parmesan cheese, grated
1/4 Cup Butter, softened
3 Tablespoons Mayonnaise
3 Each Green onions, chopped
1/4 Teaspoon Salt
1 Dash Hot Sauce
Place fillets in a single layer on a greased, shallow oven-to-table type,
broiler pan; brush with lemon juice. Combine next 6 ingredients in a, small
bowl and set aside. Broil fillets 4 to 6 minutes or until fish, flakes easily
when tested with a fork. Remove from oven; spread with, cheese mixture. Broil
an additional 30 seconds or until cheese is lightly, browned and bubbly.
Garnish with lemon twists and parsley if desired.
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Betsy at TKL (11:56:17 am) :
Newsgroups: rec.food.recipes
From: japlady@nwu.edu (Rebecca Radnor)
Date: Mon, 13 Feb 1995 19:02:29 +0000
Fillet of fish a l'orange
Recipe By:
Serving Size: 2
Preparation Time: 0:00
Categories: Seafood Main Dish
Amount Measure Ingredient Preparation Method
6 Each Small chopped green onions
1/2 Pound Fresh mushrooms, sliced
1 Pound Flounder
1/4 Teaspoon Salt & pepper
1/2 Teaspoon Dried whole Italian seasoning mix
2 Tablespoons Olive oil
1/4 Teaspoon Soy sauce
1/2 Cup White wine
1/4 Cup Orange juice
3 Tablespoons Curacau liqueur
1 Each Paprika
2 Tablespoons Minced parsley
Layer half of each of green onions and mushrooms in a greased 9-inch baking
dish. Add fish, and sprinkle with salt, pepper and Italian seasoning.
add remaining onions and mushrooms. Combine olive oil and next 4
ingredients, pour over vegetables and fish. Cover and bake at 350 for 40
minutes or until fish is opaque. Sprinkle with paprika and parsley.
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Betsy at TKL (11:56:56 am) :
Newsgroups: rec.food.recipes
From: japlady@nwu.edu (Rebecca Radnor)
Date: Mon, 13 Feb 1995 19:02:29 +0000
Saffron Poached Fish In Wine
Recipe By: Jo Anne Merrill
Serving Size: 4
Preparation Time: 0:20
Categories: Recipes With Alcohol Seafood
Amount Measure Ingredient Preparation Method
1 cup white wine
1 cup water
2 bay leaves
1 onion quartered
1/2 teaspoon thyme
1/2 teaspoon white peppercorns
8 parsley sprigs
1/4 teaspoon red pepper flakes
8 ounces tomato puree
1/4 teaspoon saffron
1 lemon juice thinly sliced
4 flounder fillets
1. Place water, white wine, bay leaves and onion into large heavy, skillet.
Tie thyme, peppercorns and parsley in a layer of cheesecloth. Drop, into wine
mixture.
2. Bring mixture to a simmer over medium heat. Add the fish fillets., Cover
skillet and continue to simmer 8-10 minutes or until fish is firm and, flakes
easily with a fork. Do not overcook.
3. Remove fish to a serving platter, using a slotted spoon. Remove,
cheesecloth bag, bay leaves and onion and discard.
4. Add tomato puree and red pepper flakes to liquid in skillet. Bring, to a
boil, stirring to mix well; boil until liquid is reduced by half. Add, the
saffron and 3 thin slices of lemon; boil 1 minute longer.
5. Spoon sauce over fish fillets and garnish with more thin lemon, slices.
Serve immediately.
-----
Serving Ideas: Serve with steamed rice or noodles.
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Betsy at TKL (12:01:20 am) :
Date: Thu, 25 Jan 1996 08:48:03 -0600
From: mkeri@cln.etc.bc.ca (Mike Keri)
Cc: mc-recipe@mind.org
Sea Bass Greek Style
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Fish/sea
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
8 8-oz sea bass fillets
1/2 c Flour (or as needed)
2 tb Light olive oil
1 Lemon -- juiced
3 tb Vegetable oil
2 large Yellow onions -- chopped fine
6 Garlic cloves -- crushed
1 bunch Parsley -- chopped
1 pinch Pepper
3 1/2 c Canned tomatoes
1 Tomato -- chopped
3 Bay leaves
1/2 tsp Rosemary
1/2 c Dry white wine
1 Lemon -- cut into 8 wedges
Dust the sea bass fillets with the flour.
In a large skillet place the 2 tablespoons of olive oil and heat it on
medium high until it is hot. Quickly sear the fillets on both sides so that
they are sealed. Place the fish in a large baking pan and sprinkle on the
lemon juice. Set the fish aside.
In a medium skillet place the 3 tablespoons of vegetable oil and heat on
medium high until it is hot. Add the onions, garlic, and parsley. Saute the
ingredients for 3 to 4 minutes, or until the onions are translucent. Add the
pepper and stir it in.
In a medium large saucepan place the sauteed onion mixture, canned tomatoes,
chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients
together and simmer them on low heat for 40 minutes.
Preheat the oven to 350 F. Pour the sauce over the fish and bake it for 20
minutes, or until it is just done.
Garnish the dish with the lemon wedges.
Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
by Joan & Carl Stromquist - ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias
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Betsy at TKL (12:03:21 am) :
Date: Thu, 25 Jan 1996 08:48:03 -0600
From: mkeri@cln.etc.bc.ca (Mike Keri)
Cc: mc-recipe@mind.org
* Exported from MasterCook Mac *
Sea Bass in Cilantro
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Fish/sea
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Sea Bass Or Red Snapper -- *
1 c Milk
1 t Cumin -- Ground
1 c Onion -- Chopped, 1 Large
1/4 c Vegetable Oil
1 c Green Chiles -- **
1/4 c Fresh Cilantro -- Snipped, ***
3/4 tsp Salt
1/4 tsp Pepper
1 x Lemon Or Lime Wedges
* Bass Or Red Snapper fillets should be cut into 8 serving pieces. **
Green chiles should be canned, drained and finely chopped. *** You can use
up to 1/2 cup of the snipped Cilantro. To Taste. Place fish fillets in a
shallow glass or plastic dish. Mix milk with cumin and pour over the fish.
Cover and refrigerate at least 1 hour. Cook and stir onion in oil in a
2-quart saucepan until tender. Stir in the remaining ingredients except the
fish and fruit wedges. Heat to boiling and then reduce the heat. Simmer,
uncovered, until thickened, about 10 minutes. Heat the oven to 350 degrees
F. Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of
heavy duty aluminum foil. Spoon some of the onion mixture onto the fish.
Fold foil over the fish and seal security. Place foil packets on an
ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish
flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime wedges.
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Betsy at TKL (12:04:14 am) :
Date: Thu, 25 Jan 1996 08:48:03 -0600
From: mkeri@cln.etc.bc.ca (Mike Keri)
Cc: mc-recipe@mind.org
Seared Sea Bass With Garlic Sauce
Recipe By : Cooking Light, April 1995, page 127
Serving Size : 4 Preparation Time :0:05
Categories : Fish and Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sea bass fillet -- (1-pound)
(2 inches thick)
2 teaspoons vegetable oil
1/4 cup water
1/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves -- minced
2 tablespoons chopped fresh parsley
Lemon wedges
Cut fish crosswise into 4 equal pieces. Heat oil in a large nonstick skillet
over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add
the water and next 4 ingredients (water through garlic) to skillet. Cover,
reduce heat to medium, and cook 3 minutes or until fish flakes easily when
tested with a fork.
Remove fish from skillet; set aside, and keep warm. Cook the vermouth
mixture over high heat 1 minute or until slightly thickened. Pour over fish;
sprinkle with parsley. Yield: 4 servings (serving size: 3 ounces fish).
- - - - - - - - - - - - - - - - - -
Per serving: 74 Calories; 3g Fat (45% calories from fat); 6g Protein; 2g
Carbohydrate; 13mg Cholesterol; 160mg Sodium
Serving Ideas : Serve with lemon.
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Betsy at TKL (12:06:21 am) :
From: Sam Waring (Sam.Waring@382-91-12.ima.infomail.com)
Newsgroups: rec.food.recipes
Date: 02 Jan 96 18:07:29
Title: SALMON-CORN CASSEROLE
Categories: Fish, Casseroles
Yield: 6 servings
2 Egg; boiled/chopped
16 oz Salmon, canned; drained
16 oz Corn, creamed
1 c Stuffing mix, Dry Herb
1 Onion; chopped
1/4 c Pimento; diced
1/4 c Mayonnaise
Combine and mix all ingredients. Pour into 6 individual oven proof
dishes or a 1 1/2 quart casserole. Bake at 350 F. 25 minutes for
small dishes or 45 minutes for the casserole.
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Betsy at TKL (12:07:26 am) :
From: Sam Waring (Sam.Waring@382-91-12.ima.infomail.com)
Newsgroups: rec.food.recipes
Date: 02 Jan 96 18:07:29
Title: QUICKIE SALMON-POTATO CASSEROLE
Categories: Casseroles, Fish, Seafood
Yield: 4 servings
16 oz Salmon, canned
1 can Potato soup
1/2 c Milk, evaporated
1/4 tsp Celery salt
1/8 tsp Black pepper
1 1/2 Shredded wheat biscuits
1 T Butter
Drain salmon; remove dark skin and bones. Break salmon into 1-inch
pieces. Heat potato soup with milk, celery, salt and pepper; add
salmon. Pour mixture into a well-greased casserole. Cover with
shredded wheat; dot with butter. Place under broiler a few minutes
to brown.
----------------------------------------------------------------------------
Betsy at TKL (12:10:55 am) :
From: clubok@nervm.nerdc.ufl.edu (Joan Clubok)
Date: Fri, 09 Jun 1995 16:16:21 -0400
Newsgroups: rec.food.cooking
Title: Salmon Mushroom Bisque Smetana
Categories: Soup
Servings: 8
1 lb fresh whole mushrooms
2 can (1 lb ea) red salmon
1 c sliced green onions, with tops
1/4 c butter
1/4 c all-purpose flour
2 c light cream or milk
1/4 tsp dried marjoram
1/2 tsp paprika
salt, pepper to taste
2 c sour cream, room temperature
2 tb chopped fresh dill or parsley
Cut cleaned mushrooms in half. Drain and flake the salmon, reserving
the liquid and discarding the bones. Put the salmon liquid in a
large measuring cup and add enough water to make 2 cups. Saute the
green onions in the butter in a large soup pot over low heat until
tender. Mix in the flour and cook, stirring, long enough to remove
the raw flour taste. Gradually add the salmon liquid, and cook
slowly, stirring, until thickened and smooth. Gradually add the
cream or milk and continue to cook slowly. Add the marjoram,
paprika, salt, and pepper and cook until the sauce is thickened and
smooth. Add the mushrooms and salmon and cook slowly, covered, for
10 minutes. Stir in the sour cream and dill or parsley. Leave on
the stove just long enough to heat through.
----------------------------------------------------------------------------
Betsy at TKL (12:13:26 am) : Salmon Loaf
from the Pillsbury Cookbook
1 (15 oz) can salmon (2 cups)
skin and bones removed, flaked (do not drain)
2 eggs
2 cups soft bread cubes or 1/2 cup dry bread crumbs
2 tbls finely chopped fresh parsley
1/4 tsp salt - 1/8 tsp pepper
1 small onion, chopped
2 tbls lemon juice
- Beat the eggs into the salmon.
- Add the rest of the ingredients; mix well.
- Put in a well-greased 8x4î loaf pan or ring mold or shape into a loaf
in a baking pan.*
- Bake at (350F) 50-60 minutes or until golden and knife comes out clean.
- Loosen edges to loosen and lift out of pan.
* Can be made ahead to this point, refrigerated, and baked when needed.
Variation: Salmon Patties: Form mixture into 8 patties. Dip each into dry
bread crumbs. Fry in oil until golden (about 10 minutes).
----------------------------------------------------------------------------
Dawn,NYS (12:15:47 am) :
This one looks good, though!
Lemon Cream Sauce
Melt over low heat 2 T butter, add and blend in for 5 minutes, 2 T flour.
Stir in slowly 1 C milk. After sauce thickens, add 1 tsp lemon juice and
garlic salt to taste. You may add a dash of yellow food coloring for
color.
VEGETABLE SALMON PATTIES
3 T prepared mustard
8 cups ground salmon
2 C vegetable soup
1 large onion
3 C fine cracker crumbs
Add milk to moisten and shape into patties. Fry in hot fat.
Serves 8
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Velma TN (12:10:43 am) :
Salmon Patties
The one I like best, I use:
1 (14.75 ounce) can Salmon
1 egg
1 handful (about 1/3 to 1/2 cup) oatmeal--makes for a crispy nutty
flavor.
Shape into patties.
I do fry them in as little oil as I can get by with., Of course, there are
those who make a white sauce and, put onion and green pepper in it, and deep
fry them in oil.
----------------------------------------------------------------------------
Betsy at TKL (12:28:06 am) :
Date: Wed, 16 Nov 1994 02:17:13 +0100
From: S40391060@SB.HHS.DK
Tuna Casserole - Microwave Style
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dish
Seafood Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Tuna -- chunky - 6/ oz each
3 cups Egg noodles -- uncooked
1/2 cup Celery -- chopped
1/3 cup Green onions -- sliced
1/2 cup Sour cream
2 teaspoons Dry mustard
1/2 cup Miracle whip
1/2 teaspoon Thyme
1/4 teaspoon Salt
1 Zucchini -- sliced
1 cup Monterey Jack Cheese
1 Tomato -- chopped
Drain & Flake the Tuna and set it aside for later. Cook the noodles,
according, to the manufacturers instructions then drain & rinse in hot water.
Combine, the noodles with the tuna, celery, and green onions. Blend in the
sour, cream,, mustard, miracle whip, thyme and salt. spoon half of the mixture
into a, buttered 2 quart casserole dish. top with half the zucchini, then add
the, rest, of the mixture, and again, add remainder of zucchini.
Cover the dish. Microwave at high power for 6-8 minutes. Top the dish with,
the, cheese and tomato. Microwave at high power for 2 more minutes, and let
stand, for 3 minutes before serving.
Notes: Microwaves range in times required for cooking because of the wattage
they use. the one I use is a 1000 watt Sanyo oven. This dish is approx. 400
calories & 24 grams carbohydrates per serving.
----------------------------------------------------------------------------
Nancy/CA (12:32:49 am) : * Exported from MasterCook *
Tuna Burgers
Recipe By : Eating Well May/June 1995
Serving Size : 4 Preparation Time :0:20
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh tuna or swordfish steaks
skin and dark edges trimmed
2 tablespoons Dijon mustard
1 tablespoon finely chopped fresh ginger
1 jalapeno pepper -- seeded and chopped
1 clove garlic -- minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons canola oil
3 tablespoons Pickapeppa sauce
4 hamburger buns, split and toasted
Cilantro Pesto
2 tablespoons slivered almonds
2 cloves garlic -- crushed
2 cups lightly packed cilantro leaves
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil
2 tablespoons nonfat plain yogurt
1 tablespoon fresh lime juice
Prepare a grill or preheat a broiler.
With a large knife, finely chop fish until it has the consistency of ground
meat. (Do not use a food processor; it will make the fish too pasty.)
Transfer to a bowl and add mustard, Worcestershire sauce, ginger, jalapeno,
garlic, salt and pepper; mix well. Form into four 3/4-inch thick patties.
Brush both sides of the patties with oil. Grill on an oiled grill rack or
broiler, basting with Pickapeppa sauce. until the patties are just cooked
through, 3 to 4 minutes. Serve on toasted buns and garnish with Cilantro
Pesto and grilled red onions.
TO PREPARE CILANTRO PESTO:
Toast almonds in a small, dry skillet over medium heat, stirring or shaking
the pan almost constantly until golden, 2 to 3 minutes. Remove almonds from
the pan and let cool slightly.
With the motor running, drop garlic into a food processor or blender. Add
the toasted almonds and process until ground. Add cilantro, salt and pepper.
Process until finely chopped. With the motor running, gradually add oil,
yogurt and lime juice; process until the mixture forms a paste. Taste and
adjust seasonings. (The pesto can be stored, covered, in the refrigerator
for up to 2 days).
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Betsy at TKL (12:35:15 am) :
Date: Wed, 16 Nov 1994 02:17:13 +0100
From: S40391060@SB.HHS.DK
Tuna-Casserole Supreme
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Fish
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Onion -- Chopped
1/2 cup Green Pepper -- Finely Chopped
1 cup Celery -- Chopped
8 tablespoon Butter
1 can Cheddar Cheese Soup
1/2 cup Milk
8 ounce Mushrooms -- Sliced and Drained
1 teaspoon Salt
1 cup Green Olives -- Stuffed
6 1/2 ounce Tuna -- Drained And Flaked
1 cup Corn Flakes -- Crushed
1/2 cup Almonds -- Slivered
Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and
celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12
minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna.
Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and
almonds. Spread on top of casserole. Bake, uncovered, 25 minutes
----------------------------------------------------------------------------
Velma TN (12:40:07 am) : This recipe isn't easy to read, but it is the way
it was printed on the can of Libby's Salmon.
SALMON PASTA SALAD--Libby's Salmon
Drain one 14.75 ounce can Libby's salmon; remove skin, bones, if desired.
Break into large pieces in a medium bowl. Combine salmon and 5 cups of
cooked, chilled pasta. Add 1/2 cup thinly sliced carrots, 1/2 cup thinly
sliced celery, 1/3 cup thinly sliced ripe olives, 1/4 cup chopped green
onions, 1/4 cup thinly sliced red or green pepper, and 2 tablespoons grated
Parmesan cheese. Combine 1/2 cup red wine vinegar, 1/4 cup vegetable oil, 2
tablespoons olive oil, 1 teaspoon sugar, 1 teaspoon dried crushed oregano, 1
teaspoon salt, and 1/4 teaspoon pepper; mix well.
Pour over salmon mixture. Toss carefully to coat. Cover and chill or serve
immediately.
----------------------------------------------------------------------------
Dawn (1:12:53 pm) :
Title: Broiled Catfish Steaks
Categories: Fish, Main dish, Low-fat
Yield: 4 servings
16 oz Catfish Steaks 1/4 tsp Pepper
1/4 c No-Salt Added Tomato Sauce 1/2 tsp Worcestershire Sauce
1/4 c Vinegar 1/2 tsp Vegetable Oil
1 1/2 tsp Sugar Vegetable Cooking Spray
3/4 tsp Fresh Dill; minced Lemon Slices
1/8 tsp Paprika Fresh Dill Sprigs
Rinse steaks under cold, running water; pat dry and set aside. Combine
tomato sauce and next 7 ingredients in a small bowl; stir well. Brush
half of mixture over 1 side of steaks. Coat rack of a broiler pan
with cooking spray. Place steaks on rack; broil 4-5" from heat.
Carefully turn fish over; brush with remaining tomato mixture. Broil
an additional 6 minutes, or until fish flakes easily when tested with
a fork. Garnish with lemon and dill, if desired.
Per Serving: Calories: 150, Protein: 20.2 g, Carbohydrate: 6.9 g,
Fat: 4.2 g, Cholesterol: 62 mg, Sodium: 78 mg.
Source: Safeway's Nutritional Awareness Program
----------------------------------------------------------------------------
Nancy/CA (2:16:33 pm) : * Exported from MasterCook *
Fish Stew
Recipe By : from Nancy's Kitchen
Serving Size : 4 Preparation Time :0:30
Categories : Fish Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (16 oz) peeled, seeded and diced tomatoes
(save 8 ounces for later use)
1 tablespoon olive oil
4 tomatillos -- husked and chopped
1 fresh jalapeno chile -- thinly sliced
1 small onion -- finely chopped
1 cup fresh or frozen corn kernels
3 cups defatted chicken broth
1/2 cup Gewurztraminer or Chenin Blanc
or any slightly sweet white wine
1 pound halibut fillets or steaks cut into 1-inch
1/2 cup chopped parsley
1 tablespoon fresh lime juice
1 teaspoon honey
Heat oil in a 4 to 5-quart pan over medium-high heat. Add tomatillos, chile,
onion, and corn; cook, stirring occasionally, until mixture begins to brown
(about 10 minutes). Add broth, wine and 1/2 cup canned tomatoes.; cover and
bring to a boil. Stir in fish and turn off heat. Keep on burner for 2
minutes. Remove from burner and let stand until fish is just cooked. Stir in
fresh lime juice, honey, and parsley just before serving.
- - - - - - - - - - - - - - - - - -
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Tom, Fla (2:17:32 pm) :
Grilled White Fish with Garlic Sauce
2 (1 lb) fillets(white fish)
fillets are to be skinned
1 stick real butter
2 tbs fresh Garlic
1/4 tsp salt
Pepper to taste
melt butter add garlic and S&P
heat grill pan and grill fish,
baste with butter sauce and serve
add 1/4 cup white wine to sauce
if desired and reduce by 1/4
----------------------------------------------------------------------------
Margaret, MA (3:58:54 pm) :
Broiled Swordfish Steaks (America)
1-1/2 lbs. swordfish steaks, 1" thick
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
1/4 cup butter, melted
lemon juice
1.Sprinkle fish with salt, pepper and paprika; rub the seasonings in
lightly.
2.Place the fish on a preheated, greased broiler rack about 2" from the heat
source. Brush the top of the fish with 2 Tbs. melted butter and broil 3
minutes. Turn, brush the second side with the remaining butter and broil
lightly until browned, about 4 to 5 minutes. Serve with lemon juice.
----------------------------------------------------------------------------
Margaret, MA (3:59:57 pm) :
Baked Bluefish (America)
1 four lb. bluefish, cleaned and split
4 strips bacon
chopped parsley
lemon wedges
1.Place fish, skin side down, on an oiled baking sheet and place bacon
strips across it. Bake at 425 degrees about 20 to 25 minutes.
2.Sprinkle with parsley and serve with lemon wedges.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Michele, Nh (5:31:50 pm) : Dante's Cod
Brush the bottom of a baking dish with olive oil. Melt a few TB of butter or
margarine. Place cod in the baking dish and brush with the melted butter.
Sprinkle with a little fresh black pepper and a small amount of crushed
garlic. Juice 1/2 a lemon and pour over fish pieces. Sprinkle with Chef
Paul's Magic Seasoning Blend (seafood magic). Bake at 325 until fish turns
white, turn over, just before the 2nd side is done sprinkle with grated
Romano cheese. Serve with fresh parsley and or almonds.
----------------------------------------------------------------------------
Nancy/CA (5:34:05 pm) : * Exported from MasterCook *
Ahi Margarita
Recipe By : Special Sunset Issue - Quick, Light & Healthy 1996
Serving Size : 2 Preparation Time :0:25
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons tequila (could substitute a white
dealcoholized wine)
3 tablespoons fresh lime juice
1 teaspoon olive oil
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon grated orange peel
2 ahi tuna steaks 1 3/4-inch thick
(total weight about 3/4 pounds)
2 tablespoons nonfat sour cream -- stirred
salt
1. In a wide bowl, mix tequila, lime juice, olive oil, onion powder,
paprika, and orange peel. Rinse fish, pat dry, and turn pieces over in
tequila mixture. Let stand 5 to 10 minutes.
2. Lift fish from marinade, reserving liquid. Lay fish on a lightly oiled
barbecue grill over a solid bed of medium-hot coals or medium-high heat on a
gas grill. You can also use a pan called a health grill on your kitchen
stove. Grill until the fish is done to your liking. Remove from grill or pan
and keep warm.
3. Quickly pour remainder of marinade into 10-12-inch skillet and boil on
high heat until reduced to about 1/3 cup, 1 to 2 minutes. Remove from heat,
whisk in nonfat sour cream. Add salt to taste; spoon over fish.
I like to finely dice a firm but ripe Roma tomato (drain on a paper towel to
absorb excess juices) and cut a few very thin slices from a green salad
onion right between the white part and the green part. The slices will be
white with just a touch of the green color around each slice. Mix the tomato
and thinly sliced onion together and sprinkle lightly over the sauced fish
as a garnish. Enjoy! This is nice served with a brown and wild rice mix and
a steamed green vegetable.
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Michele, Nh (5:56:05 pm) : Dijon Fillets
1lb fillets (sole or cod)
2TB light mayo
1 TB dijon mustard
1 ts lemon juice
1/2 ts paprika
Arrange the fish in a 9x13 pan sprayed with non-stick spray. Mix mayo.
mustard and lemon juice, spread on fillets, sprinkle with paprika. Preheat
oven to 450. Bake 4-5 min per half-inch of thickness.
SOURCE: Quick & Healthy vol II
Brenda J Ponichtera
----------------------------------------------------------------------------
Pat, CT (6:33:27 pm) : GUIDE TO TIMING SEAFOOD
Many are afraid to try cooking seafood at home. It's very easy. Your primary
requirements are: (1) very fresh or high quality frozen fish; and (2) proper
timing. This timing guide is from the U.S. Dept. of Commerce Nat'l Fish &
Seafood Council:
* RAW SHRIMP turn pink and firm. Depending on size it takes about 3 mins. to
boil, steam or saute 1 pound of medium sized shrimp in-shell.
* FINFISH cooks quickly, 6 to 12 minutes per inch thickness, regardless of
cooking method. Monitor time carefully. Measure fish at its thickest point
before cooking. Check several minutes before end of estimated cooking time
(insert tines of a fork and twist gently, examine exposed flesh). It should
be firm but still juicy and has turned from translucent to opaque. Don't
cook fish "until it flakes" by this time it has toughened and dried out.
* FROZEN FINFISH - can be cooked from the frozen state if you double cooking
time. It's not a good idea to thaw seafood in the microwave as it may start
to cook. NEVER REFREEZE THAWED SEAFOOD.
* SHUCKED SHELLFISH, such as oysters, become plump and opaque. Edges of
oysters start to curl. Overcooking causes shrinkage and toughening.
* CLAMS, MUSSELS AND OYSTERS in the shell will open when steamed or roasted.
Remove them when all are open and the meat is plump.
* SCALLOPS turn opaque and firm when cooked. Depending on the size, they
take from 1 to 5 minutes.
* LIVE LOBSTERS AND CRABS turn bright red shortly after immersion in boiling
water but this doesn't mean they're cooked yet. TIMING: LIVE CRAB - 5-8
minutes; LIVE LOBSTER - 12 mins. first pound, 6 for each add'l pound.
----------------------------------------------------------------------------
Pat, CT (7:10:38 pm) : FISH AND VEGGIES IN FOIL
1-1/2 lbs. fresh or frozen fish fillets
4 carrots, peeled, diagonally sliced
8 scallions, diagonally sliced
4 small zucchini, diagonally sliced
1 large red bell pepper cut in strips
4 TBS teriyaki sauce
Rinse fish under cold water, pat dry and divide into four serving portions
(if needed). Tear off 4 slices of foil large enough to completely wrap
around fish and veggies. Place a fillet in center of each foil. Divide
veggies on top of each piece of fish. Top each with 1 TBS teriyaki. Bring
edges of foil together, fold and crimp edges. Place on baking sheet and bake
at 425 degrees for 11-17 minutes per inch thickness of fish. (OTHER GOOD
VEGGIES TO SUB: cherry tomatoes, whole mushrooms, snow peas)
----------------------------------------------------------------------------
Nancy/CA (7:12:48 pm) : * Exported from MasterCook *
Halibut with Tomato-Cilantro Linguine 1
Recipe By : Special Sunset Issue - Quick, Light & Healthy - 1996
Serving Size : 4 Preparation Time :0:20
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon drained capers
4 Roma Tomatoes -- seeded and chopped
(about 1/2 pounds)
2 cloves garlic -- minced or pressed
1/4 teaspoon cayenne
1/3 cup fresh cilantro leaves or parsley
1 1/2 pounds halibut steak (about 3/4-inch thick)
salt and pepper
olive oil or cooking spray
1 package (10 oz) fresh linguine pasta
1. In a large bowl, stir together oil, lime juice, capers, tomatoes, garlic,
cayenne, and cilantro. Set sauce aside.
2. Remove and discard any skin from fish, then rinse fish, pat dry, and cut
into 4 equal portions. Sprinkle fish lightly with salt and pepper.
3. Lightly coat a 10 t0 12-inch nonstick frying pan with cooking spray. Set
pan over medium-high heat. Add fish and cook, turning once, until lightly
browned and just opaque, but still moist-looking in thickest part (cut to
test) 6 to 8 minutes.
4. Meanwhile, in a 5 to 6 quart pan, cook fresh linguine in 3 quarts boiling
water just until tender to bite, 1 to 2 minutes. Drain pasta well. Set 2
tablespoons of the tomato sauce aside; lightly mix remaining sauce with the
hot pasta.
5. Spoon pasta equally into 4 wide bowls and top each serving with a piece
of fish. Garnish fish with reserved tomato sauce.
- - - - - - - - - - - - - - - - - -
NOTES : Steaks from other white-flesh fish, such as sea bass, are suitable
alternatives to halibut
----------------------------------------------------------------------------
Pat, CT (7:24:51 pm) : HAWAIIAN SUNSET (grill recipe)
1 to 1-1/2 pounds mahi mahi or tuna (ahi) steaks
1/2 cup Angostura reduced sodium teriyaki sauce
1 ripe, fresh pineapple
2 TBS honey
1/2 cup orange, peach, orange/pineapple, or other fruit juice
Trim skin from steaks if desired, rinse and pat dry. Cut into four serving
pieces (if necessary). Pour teriyaki in large ziploc bag suitable for
marinating steaks, add fish. Marinate 1 hour in fridge, turning after 30
minutes.
Meanwhile, slice pineapple lengthwise into four sections. Remove core and
outer rind, leave tops on for garnish and ease of turning on grill. Whisk
honey into juice and brush on pineapple, turning and brushing once or twice.
Grill fish to your liking, turning once (do not exceed 10 minutes). Grill
pineapple, brushing with honey-juice marinade, just until marks appear and
fruit is warmed.
Nice w/quick flavored couscous and a simple salad of cucumbers
and cherry tomatoes.
THIS IS MY OWN RECIPE - MY LOCAL NEWSPAPER, THE NEW LONDON DAY, PUBLISHED IT
LAST SUMMER IN A GRILLING RECIPE CONTEST. Hope you like it!
----------------------------------------------------------------------------
SueA, CA (8:08:24 pm) : Cheese Halibut
Ingredients
2 Tbsp. margarine
Salt and pepper to taste
1 1/2 lb. halibut steaks
1/2 cup toasted wheat germ
1 1/4 tsp lemon juice
1 1/4 cup toasted macadamia nuts, finely chopped
1/4 cup milk
1 2/3 cup sharp Cheddar cheese, shredded
Preparation
Place fish on a greased sheet of heavy aluminum foil. Sprinkle with lemon
juice, salt, and pepper. Mix nuts, cheese, and milk; spread on halibut. Dust
with wheat germ and dot with margarine. Wrap tightly in foil, bake in
preheated oven at 400 degrees for 30 minutes.
----------------------------------------------------------------------------
SueA, CA (8:10:30 pm) : POOR MAN'S HALIBUT THERMIDOR
Mary, Sitka, Alaska
Ingredients
2 tablespoons chopped onions
1/2 cup sliced mushrooms
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup milk
1/2 cup chicken bouillon
1/2 teaspoon Worcestershire sauce
1 egg yolk
1 tablespoon sherry
3 cups cooked halibut
parmesan cheese
bread crumbs
paprika
Preparation
Saute onions and mushrooms in butter. Add flour, pepper and paprika and
blend. Remove from heat, add milk, broth and Worcestershire sauce. Boil for
1 minute. Add egg yolk slowly, then sherry. Mix in the halibut and pour into
6 individual dishes and sprinkle with parmesan cheese and bread crumbs, and
a dash of paprika. Bake at 450ƒ for 5-10 minutes, or till heated through.
Garnish with fresh parsley.
----------------------------------------------------------------------------
SueA, CA (8:14:03 pm) : CREOLE HALIBUT BITS
Nancy, Juneau, Alaska
Ingredients
1 1/2-2 lbs. halibut, cut into 1" squares
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons cooking oil
1/2 cup chopped green pepper
1 bay leaf
16 oz. can whole tomatoes 1 teaspoon salt
1/8 teaspoon pepper margarine Tabasco (optional) season to taste
Preparation
Lightly grease a 8':9" baking dish with margarine. Place cubed halibut in
baking dish, cover and bake in a 350ƒ oven for 20 minutes, or until fish
flakes easily with a fork.
While fish is baking, prepare the Creole sauce. Cook 1/2 cup chopped onion
and 1 minced garlic clove in 3 tablespoons cooking oil until yellowed. Add
1/2 cup chopped green pepper, 1 bay leaf, 16 oz. can whole
tomatoes (cut into bite-sized pieces), 1 teaspoon salt, 1/8 teaspoon pepper.
Simmer uncovered for 20 minutes. May add Tabasco, as desired.
When fish is done, drain off excess liquid. Pour Creole sauce over halibut
and serve hot.
Serves 4-6.
----------------------------------------------------------------------------
Pat, CT (9:00:22 pm) : BAKED SALMON FILET (TWO WAYS)
NO-FUSS WAY:
1 nice salmon filet, in a size that will fit your roasting pan *See NOTE at
bottom
1/2 cup white wine or chicken broth
1 clove garlic, minced
HERBS: dill OR tarragon OR another green herb you like
fresh ground black pepper
fresh lemon
GOURMET WAY: same as above but also prepare:
1 red or yellow bell pepper, seeded, cut in quarters lengthwise and further
diagonally sliced into 1/4" strips
1 small fennel bulb, tops removed, sliced thinly (if you do not have access
to fresh fennel bulb, substitute 1 large or 2 small leeks, tough tops
removed, 1/4" slice and rinsed very well)
BOTH WAYS: Get a roasting pan that will fit your filet. Spray it with Pam or
melt a bit of butter and olive oil in it. Add wine or chicken broth. Place
filet, skin side down in pan. Press minced garlic into top. Give it a good
squirt of fresh lemon. Sprinkle with dill weed OR tarragon OR green herb of
your choice. Grind some fresh black pepper over the top.
Put roasting pan in preheated 350 deg. oven for 9 minutes per inch
(measuring from the thickest portion of filet)
IF USING THE BELL PEPPER/FENNEL OR LEEK MIX: Before placing filet in oven,
saute these veggies in a bit of olive oil until softened. Add a pinch of
dried basil while tossing. Spread over top of filet and proceed.
*NOTE: In my area we have recently been introduced to "steelhead trout"
which is redder than salmon, cooks the same, delicious! Great substitute.
----------------------------------------------------------------------------
Pat, CT (9:47:28 pm) : FLOUNDER, SOLE and/or FLUKE: GENTLE HANDLING REQUIRED
People who don't like fish like flounder, a very mild, delicate finfish.
(see notes at bottom if desired)
PAN-FRIED (don't shy away cholesterol-conscious):
Best prepared by dipping in a light eggwash (add a squirt of lemon and dash
of paprika) and a dip in bread crumbs. In a non-stick pan, heat olive oil
(1/4 cup at least) over med-high heat. Place breaded filets in heated pan.
Turn after 3 minutes or when edges begin to brown a bit. Use a nice big
spatula, don't overcook.
STUFFED: I couldn't find a formal recipe, I have to give you my freestyle
one. Prepare a simple stuffing w/Italian bread crumbs, adding flaked crab OR
cooked chopped shrimp OR just chopped mushrooms and green onions (or
whatever!). Spread stuffing over rinsed filets, roll up starting from thin
point. Place seam-side down in baking pan which has been lightly oiled. Dot
with a little butter, liberally sprinkle roll-ups with paprika and parsley.
Bake in 350 oven for 15 minutes and check for doneness. Mandatory
accompaniment: rice pilaf
NOTES: Flounder is a flatfish (both eyes on top of its head, it skims the
sea floor). "Sole" is a euphemism for flounder and is often marketed as
such. "Fluke" is a term used interchangeably among fishermen on either coast
- whether to describe these strange fish who are adapted to skimming the
ocean floors with both eyes on top of their heads, or in some areas, the
eyes are on "the other" side of their head (hence fluke). Whatever they're
called, they're delightful eating and I hope you have luck with my
suggestions.
----------------------------------------------------------------------------
Pat, CT (10:18:51 pm) : CHEF PAUL PRUDHOMME'S BRONZED CATFISH
I HAVE TRANSCRIBED THIS RECIPE VERBATIM FROM CHEF PAUL'S "FORK IN THE ROAD"
"Catfish is a favorite southern Louisiana treat, although you should know
that it's naturally high in cholesterol. However, you can balance the meal by
serving each person 4 ounces of steamed vegetables and a cup of rice.
SEASONING MIX:
1 tsp. salt
3/4 tsp. dried basil
1/2 tsp. dried mustard
1/4 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp.. dried oregano
1/8 tsp. cayenne pepper
4 (5 to 6 ounces each) catfish fillets, about 3/4 inch thick
Combine seasonings and sprinkle entire mix over all sides of catfish
fillets. Preheat a heavy 10" skillet, preferably non-stick, over high heat.
(Chef Paul measures the heat to 350F deg., I'm not that good yet!) Place two
fillets, curved side down, in skillet and cook one minute. Turn and cook one
minute, then turn and cook one minute more. Turn one final time and cook
until fish is cooked throughout, about one minute more. Wipe the skillet
clean and repeat entire process for remaining fillets.
PER FILLET: 152 Calories, 27g Protein, 5g Fat, Carbs 1g, 27% calories from
fat
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