Recipe: 04-13-2000: 12 Fish and Seafood Recipes

recipelink.com Chat Room Recipe Swap
04-13-2000 - 12 Fish and Seafood Recipes

sugar/spiceTX (10:07:42) :

Breakfast Shrimp with Fried Cheese Grits

Breakfast Shrimp:
4 tomatoes (very ripe)
boiling water
1 stick butter
1/2 cup chopped onions
1/4 cup chopped green pepper
2 cloves garlic (chopped fine)
2 pounds shrimp (peeled and deveined)
1 tsp paprika
1/2 tsp salt
1/4 tsp cayenne pepper
2 fresh sweet basil leaves
1 Tbsp chopped parsley

Dip the tomatoes in boiling water; peel and chop. Set aside. Melt butter in
saucepan; add onions, green peppers, and garlic. Saute until onions are clear.
Add the tomatoes, shrimp, paprika, salt, cayenne pepper, and basil leaves. Saute
10 minutes until shrimp are done. Sprinkle parsley on top. Excellent over fried
cheese grits.

Fried Cheese Grits:
2 cups leftover grits
1 cup milk
1 egg (beaten)
cornflour for dredging
oil for frying

Spread grits on a cookie sheet and chill for an hour. Cut the grits into square
cakes. Dip them into a milk and egg batter then roll in cornflour. Fry grits in
deep fat until golden, 5 - 6 minutes.
Chef Leah Chase, Dooky Chase's

Becky,.LA (10:03:39) :

BECKY'S CATFISH SUPREME
Recipe By : BECKY

4 serving size catfish filets
1 juice of lemon
lemon pepper
Cajun seasoning
1 1/2 cups corn flour
1/2 cup flour
salt
pepper
1/2 cup salad oil
3 tablespoons butter
SAUCE
3 green onions -- chopped
1/4 cup dry white wine
1 tablespoon Dijon mustard
1 teaspoon horseradish
1 cup heavy cream

Drizzle fillets with lemon juice.
Sprinkle liberally with lemon pepper and Cajun seasoning.
Set aside.
Mix flour, corn flour, salt and pepper.
Place in a shallow dish.
Dredge fillets in flour mixture to coat lightly.
Add oil and butter to skillet, Heat to frying temperature.
Fry fillets- don't overcook.
Remove fish to serving platter- keep warm.
SAUCE:
Drain oil leaving 2 Tablespoons.
Pour wine into hot skillet. Stir until wine is reduced too bubbles.
Turn down heat. Add remaining ingredients.
Simmer until warmed through and thickened slightly.
Drizzle sauce over fish. Serve with rice or pasta.
NOTE: May top fish with sauteed shrimp or crab meat before adding sauce.

MED/TN (09:57:19) : Grilled Salmon

3 1/2 pounds salmon, steaks
2 limes, juiced
1 tablespoon white wine vinegar
1 teaspoon honey
1/2 cup onion, finely minced
1/4 teaspoon white pepper, to taste

MED/TN (09:56:31) : Baked Catfish Etouffee

1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon file powder
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 yellow onion, chopped
1 green bell pepper, chopped
2 celery stalks, diced
6 okra pods, sliced
1/8 pound Andouille sausage, sliced
3 garlic cloves, minced
1 plum tomato, diced
1 3/4 cups chicken broth or stock
4 catfish fillets, 5 ounces each
1/2 teaspoon salt
1/4 teaspoon Tabasco
2 scallions, chop

Preheat oven to 350 degrees F (175 degrees C). Combine the paprika, garlic powder, onion powder, black pepper, basil, and fil powder in a small bowl. Cook the flour in a large saut pan, stirring constantly with a wooden spoon, over high heat until golden-brown. Heat oil in a saucepan over medium heat. Add onion, green pepper, celery, okra, and sausage and saut until onions are translucent, about 3 minutes. Stir in garlic and cook until tender, about 2 minutes. Stir in toasted flour, tomato, and half of the paprika mixture; cook 30 seconds. Stir in broth and bring to a simmer; cook 20 minutes. Using the flat side of a knife, lightly pound the fillets to an even thickness. Season the fish with the remaining paprika and spice mixture. Fold the ends of the fillets under to form a parcel. Place the fillets in a buttered baking dish and bake until the fish flakes easily when tested with a fork, about 25 minutes. Season the vegetable mixture with salt and Tabasco sauce. Turn the fillets over in the baking dish to coat and glaze the top of the fish with the liquid. Serve fillets on top of the vegetable etouff e and top with scallions.

Sue,.MA (05:05:25) :

Honey Glazed Salmon
Recipe By : Cooking Light July/Aug 99
Serving Size : 4

2 tablespoons minced shallot
1 tablespoon chopped fresh or 1 tsp dried thyme
3 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 each 6 oz salmon fillets

Prepare grill or broiler. combine first 6 ingredients. brush honey mixture over skinless side of fish. Broil or grill for 6 min. each side or until fish flakes easily when tested with a fork. Garnish with thyme sprigs, if desired.

Sue,.MA (05:02:39) : GRILLED SWORDFISH WITH MINT-CUCUMBER SALSA

3/4 cup diced seeded peeled cucumber
6 tablespoons chopped red onion
3 tablespoons chopped fresh mint
1 tablespoon white wine vinegar
2 1/2 teaspoons olive oil
1 1/2 teaspoons sugar

2 6-to 7-ounce swordfish steaks (about 1 inch thick)

Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.

2 Servings; can be doubled.

Bon App tit
August 1995

Jennifer,FL (02:15:56) : Cajun Grouper

1/2 c. Bread Crumbs
1/4 c. Blackening Seasoning (more to taste)
2 - 6-8 oz. grouper fillets (or other whitefish)
1 can Ro-tel

Roll grouper in mixture of bread crumbs and blackening seasoning. Pan fry/blacken grouper fillets on stove on med-med hi heat. Heat ro-tel in the meantime till most of the juices have boiled off. Top grouper with ro-tel & serve w/ rice. Quick, easy & quite yummy!

victoria--Pa (02:04:02) : ocean "anna"

4- 4oz. portions fish of choice
11/2 c. spaghetti sauce
1 c. sliced mushrooms
basil & oregano to taste
4- slices farmers cheese

place 1/2 c. sauce on bottom of pan.
place fish on top. divide remaining ingredients amongst pieces in order given
Cover w/ foil and bake @ 300 for 1 hour.

recipelink.com (12:51:18): Tuna Fish Patties

2 medium Potatoes -- boiled
Parsley flakes
Salt, pepper -- garlic
1 can Tuna in oil -- drained
1 Egg
Chives -- powder to taste

Boil potatoes and put aside to cool. Drain tuna. Mash potatoes and mix in tuna. Add egg, salt, pepper, garlic powder, parsley flakes and chives. Mix well. Refrigerate for a while. Make patties the size of a regular hamburger and coat both sides with flour. Fry in 1/4 inch of cooking oil on medium heat. Turn when golden brown and fry other side. Drain on paper towels. Serve hot.

recipelink.com (12:35:10) :

Fresh Halibut Baked with Smoked Salmon
From the Alaska Seafood Marketing Institute.
Recipe By : Andrea, Cordova, Alaska
Serving Size : 4

1/8 pound kippered (soft-smoked) salmon -- cut in 1/4" strips
2 tablespoons lemon juice
4 tablespoons sherry
2 pounds halibut steak -- 1 inch thick
4 ounces butter
2 tablespoons coarsely chopped walnuts -- optional
pepper

Melt butter in skillet over medium flame; when very hot but not smoking, brown steaks quickly, 2 minutes on each side; add lemon juice and sherry; season with pepper to taste; heat 1 minute only; remove from heat. Place halibut in shallow glass dish; pour pan juices over; garnish with nuts and smoked salmon. Bake at 350 for 10 minutes or until fish flakes with a fork.

recipelink.com (12:27:51) :

Fish Rangoon
Recipe By : Weight Watchers Magazine January 1996
Serving Size : 4

1 cup pineapple chunks in juice -- reserve 1/4c juice
1 small mango -- diced
1 medium banana -- sliced
1/2 garlic clove -- minced
3/4 teaspoon salt
1 teaspoon olive oil
2 teaspoons curry powder
1/8 teaspoon ground allspice
1 pinch ground red pepper
4 (5 ounce) fish fillets
2 tablespoons cilantro -- finely chopped

Spray broiler or grill rack with nonstick cooking spray; place 5 inches from heat. Preheat broiler (or prepare grill according to manufacturer's instructions).

In medium skillet, over low heat, cook pineapple chunks and juice, mango,
bananas, garlic and 1/2 teaspoon of the salt until warmed through, 3
minutes. Set aside and keep warm.

Place small skillet over medium heat 30 seconds. Add oil; heat 30 seconds more. Add curry powder and cook, stirring constantly, until fragrant, 1 minute. Stir in allspice, the remaining 1/4 teaspoon salt and the red pepper; remove from heat. Spread mixture evenly over fillets. Broil or grill 6-8 minutes, turning once, until fish flakes easily with fork. Just before serving, stir cilantro into warmed fruit mixture. Spoon 1/3 cup fruit mixture over each fillet.

Serving size - 1 fillet with 1/3 cup fruit. 232 calories, 3 g fat, 103 mg
cholesterol, 539 mg sodium, 26 g carbohydrates, 2 g fiber, 27 g protein,
26 mg calcium per serving.

recipelink.com (12:23:48) :

Fish in a Fish
From the Alaska Seafood Marketing Institute.
Recipe By : Carol, Anchorage, Alaska
Serving Size : 10

5 cups all purpose flour
1/2 teaspoon salt
1 cup butter flavored Crisco
3/4 cup ice cold water
Filling:
2 tablespoons margarine
1 medium onion -- chopped
3/4 cup converted rice
1/2 cup chopped parsley
2 pounds canned red salmon, drained -- reserve liquid
Sauce:
2 tablespoons margarine
2 tablespoons flour
salmon juice and evaporated milk to make 1
1/2 cups
8 ounces cooked small shrimp
1/2 teaspoon dill weed
1/4 teaspoon Johnny's season salt
Assembly:
1 egg -- beaten
green olive slice for eye
1 lemon
parsley

Pastry: Toss flour with spoon and lightly measure leveling off each cup. Combine flour and salt in large bowl. With pastry blender cut in shortening to size of small peas. Add cold water, tossing with a fork until pastry clings together. Press firmly into a ball and divide in half.

Filling: In 2 qt. saucepan, melt margarine and saut onion until clear. Add rice, stirring to coat. Add 1 1/2 cups water, cover and steam over low heat until tender, about 20 minutes. Stir in parsley, cool, cover and chill.

Remove backbone and skin from canned salmon and break into large flakes.

Sauce: Make a roux with margarine and flour. Stir in liquid and cook over medium heat stirring constantly until thickened. Stir in dill weed, season salt and shrimp. Cool.

To assemble: Draw a fish shape on light cardboard to fit diagonally on a large baking sheet. Roll out pastry and cut out fish shape. Place on sheet. Spread rice mixture over pastry within 1" of edge. Arrange fish over rice. Spoon sauce over salmon. Roll out remaining pastry to cover and gently place over fish. Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool slightly to firm crust before moving.) Garnish with lemon slice twists and parsley and place green olive slice for eye.

recipelink.com (11:55:21) :

Fillet of Fish a l'Orange

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.