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SALMON WITH BERRY RELISH

1/2 Tbsp granulated sugar
1/2 tsp ground cinnamon
Dash hot pepper sauce
4 salmon filets, (4-ounces)
1 cup frozen raspberries, unsweetened
1 cup frozen blueberries, unsweetened
1/2 cup orange juice
1 Tbsp granulated sugar
1/2 tsp ginger, ground
1/8 tsp black pepper

Preheat the oven to 375 degrees. Place the salmon on a large baking sheet. Bake until done, about 20 minutes.

Meanwhile, place the berries, juice, sugar, spices and pepper sauce in a small saucepan on high heat. Bring the mixture to a boil over medium-high heat and cook briefly, about 3 minutes. Remove from the stove. Serve the fish hot with the warm berry salsa.

Serves 4.

Each serving: 221 calories, 7.5 g fat, 1 g saturated fat, 62 mg cholesterol, 53 milligrams sodium, 15 g carbohydrate, 3 g fiber, 23 g protein.



BAKED COD WITH CHEESE

1 pound frozen Cod fillets. (Fresh tastes even better!)
4 tablespoons Cheddar cheese, shredded

Thaw cod according to package directions.

Prepare cod according to package directions. (Bake 375 degrees until done, about 15 minutes)

After cod is fully cooked, sprinkle cheese on cod. Return cod to oven to melt cheese, about 3 to 5 minutes.

Serves 4, about 3 ounces each..

Each serving: 155 calories, 5 grams total fat, 3 grams saturated fat, 65 milligrams cholesterol, 160 milligrams sodium.



CODFISH PROVEN?‡ALE

1 ?? pounds salt codfish
1 cup olive oil
?? cup butter
3 cloves garlic, peeled and chopped
3 medium onions, peeled and chopped
1 large can solid pack tomatoes
1 teaspoons rosemary
1 bay leaf
pinch fennel
2 cups dry red wine
1 can tomato paste
?? cup pine nuts
?? cup capers
1 cup black olives
salt and pepper

At least 8 hours before using, place salt cod to soak in cold water. Change water several times.

Meanwhile, prepare the sauce: saut?© onion and garlic in olive oil and butter. When they are just limp, add the can of tomatoes, the rosemary, bay leaf, fennel, red wine and tomato paste. Blend thoroughly. Cook gently until slightly thickened. Add the nuts, capers, olive and salt and pepper to taste, and continue cooking gently for about 30 minutes.

When the fish has soaked, drain, and cut into square serving-size pieces. Roll in flour and saut?© in olive oil until nicely browned. Pour the sauce over the fish and serve.

Serves 6



BAKED FILLETS WITH CREAMY SAUCE

2 pounds fillets of trout, mullet, mackerel or other fish
1 cup sour cream
2 teaspoons lime juice
1 teaspoon salt
?? teaspoon sugar
4 tablespoons cracker meal
?? teaspoon paprika

Sprinkle fish with salt and pepper. Arrange in a baking dish.

Mix the next five ingredients and spread over fish. Sprinkle with paprika. Bake in a moderate oven, 375?° F. for 30 minutes. Garnish with cooked vegetables or tomato halves.

Serves 6



COMPANY BAKED FISH

2 pounds fillets of large fish: snapper, grouper, salmon or kingfish
3 tablespoons lemon juice
?? teaspoon Worcestershire sauce
2 teaspoons prepared mustard
1 ?? teaspoons salt
?? teaspoon pepper
2 medium onions, chopped
1 ?? cups cream
paprika
celery sprigs

Rinse fish and dry. Place in greased baking pan. Combine the juice, Worcestershire sauce, mustard, salt and pepper. Pour over fish. Add chopped onions and pour in cream. Bake in hot oven, 400?° F. for 30 minutes. Sprinkle with paprika and garnish leaf sprigs from celery.

Serves 6.

Note: With this dish try serving canned small potatoes, butter and browned in the oven, Brussels sprouts, pear and cream cheese salad and, for dessert, baked custard. (Most of the dinner can be prepared in advance and then cooked in the oven.)



CLAM FRITTERS

1 pint clams
2 cups sifted flour
1 ?? teaspoons baking powder
1 teaspoon salt
dash pepper
1/8 teaspoon mace
2 eggs beaten
1 cup milk
2 teaspoons grated onion
1 tablespoons melted butter

Drain clams and chop. Sift dry ingredients together. Combine eggs, milk, onion, butter and clams with the dry ingredients. Drop mixture by spoonfuls into deep hot fat, 375?° F. and fry until brown. Drain on paper towels.

Serves 6.

Tip: Serve with stewed tomatoes, green peas, apple-raisin salad and layer cake.



SCALLOPS AND SHRIMP CREOLE

1 pound shrimp
1 pound scallops
1 can (20 ounces) stewed tomatoes
1 tablespoon onion flakes
?? teaspoon garlic juice
1 large carrot, grated
1 tablespoon butter
2 tablespoon lemon juice
1 teaspoon salt
?? teaspoon black pepper
pinch red pepper
1/8 teaspoon crushed saffron
2 tablespoons chopped parsley
2 tablespoons flour
2 tablespoons water

Shell and devein shrimp. Rinse with scallops in cold water. Drain and cut scallop in half, crosswise, if they are large. Set aside.

In large saucepan mix stewed tomatoes with onion flakes, garlic juice, carrot and butter. Add the lemon juice and seasonings except parsley. Cover and simmer 10 minutes. Add shrimp, scallops and parsley. Simmer 10 minutes longer. Mix flour and water and stir into mixture. Cook 5 minutes. Serve hot in soup bowls, over a mound of fluffy cooked rice.

Serves 6.



POACHED SALMON

1 5- or 6-pound salmon, whole
6 chicken bouillon cubes
white vinegar
few black peppercorns
pinch dried dill weed

Lemon Sauce:
1 cup B?©chamel Sauce (recipe follows)
3 tablespoons lemon juice
nutmeg to taste

Remove head and tail of salmon. Reserve them. Place salmon in a fish poacher or any deep baking pan, and cover it with water. Remove the fish, and add the chicken cubes to the water along with ?? cup vinegar to each quart of water. Add peppercorns and dill weed. Bring the water to a boil, and place the fish in the poacher. Cover, and barely summer for less than 1 hour or until the fish is flaky and tender.

Meanwhile, make the b?©chamel sauce and add the lemon juice and nutmeg.

To serve, arrange the whole fish on a giant bed of lettuce. Garnish with lemon wedges and cherry tomatoes, and serve with delight and pride. You may wish to peel of the skin on the side of the fish. Replace the head and tail, garnish with parsley. If you are fussy, cover the eye with a slice of olive!

Serve with lemon sauce, salad, pasta.

Serves 8 to 10.

B?©chamel Sauce:
1 cup milk
1 ?? tablespoons yellow onion, chopped
1 bay leaf
cayenne pepper to taste
?? stick butter
1 ?? tablespoons flour
salt to taste

Bring the milk to a simmer. Add the yellow onion, bay leaf and cayenne pepper. Simmer for a few minutes, and stir in the milk stock. Remove to the stove. Melt the butter, and stir in flour. Remove the milk form the burner and stir in the flour-butter mixture. Continue to simmer, stirring until thick, about 10 minutes. Add salt.

Makes 1 ?? cups.



SOLE ITALIAN STYLE

1 ?? pounds fresh sole fillets
salt and pepper to taste
butter for browning
1 teaspoon oregano
?? cup fresh-grated Parmesan or Romano cheese
4 tablespoons olive oil
?? cup fish stock or clam juice
2 tablespoons fresh lemon juice

Pat dry the sole and season with salt and pepper. Saut?© the fish in a little butter in a heavy skillet until browned on both sides. Do not overcook. Sprinkle with the oregano and cheese and top with the olive oil. Add the fish stock (or clam juice) to the bottom of the pan (do not pour over the fish but along the side), cover, and simmer over low heat for 5 minutes. Sprinkle with the lemon juice before serving.

Serves 4



SAUT?‰ED SEA BASS ON BRUSCHETTA

2 28-ounce cans whole tomatoes, drained,
seeded and cut into ??-inch dice
?? cup loosely packed fresh coriander sprigs,
washed well, spun dry, and chopped
3 tablespoons minced shallots
?? teaspoon freshly grated orange zest
2 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
4 diagonal ??-inch slices French or Italian bread
lightly toasted
4 4-ounce sea bass, flounder or sole fillets
2 tablespoons all-purpose flour
1 teaspoons butter
2 tablespoons fresh orange juice

In a large bowl stir together tomatoes, coriander, shallots, zest, lemon juice, vinegar, and salt and pepper to taste. Drain mixture in a sieve set over a bowl for 10 minutes, reserving liquid, and divide among toasts, spreading to cover.

Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat butter over moderately high heat until foam subsides and cook for 3 minutes on each side or until just cooked through. Arrange 1 fillet over each bruschetta and keep warm. Add reserved tomato liquid and orange juice in skillet and boil until reduced to ?? cup. Pour sauce over fish.

Serves 4



COLD HALIBUT SALAD

4 halibut steaks, poached
2 tablespoons finely chopped red onion
1 tablespoon chopped parsley
1/3 celery stalk, finely chopped
2 tablespoons wine vinegar
3 tablespoons olive oil
2 hard-cooked eggs, chopped
juice ?? lemon
lettuce leaves
tomato wedges

Flake fish with fork and place in serving bowl. Add onion, parsley, celery and lemon juice. Toss to combine. Pour in vinegar and oil; season well. Add eggs and mix all together. Correct seasoning and serve with lettuce and tomato wedges.

Serves 4.

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For Two...

BROILED SALMON WITH TARRAGON BUTTER

3 tablespoons butter
1 ?? tablespoons fresh lemon juice
2 1-inch-thick salmon fillets
1 1/2 tablespoons minced fresh tarragon or
1 teaspoon dried, crumbled

Preheat broiler. Melt butter with lemon juice in small saucepan over low heat. Remove from heat and add generous amounts of pepper. Arrange salmon skin-side down on broiler-proof pan. Brush with half of butter mixture. Season with salt. Broil without turning until just cooked through. Transfer to plates. Add tarragon in remaining butter. Spoon over salmon and serve.

Note: Recipe may be doubled.



QUICK OYSTERS

Per person:
2 oysters
2 strips bacon
2 teaspoons chopped green pepper
2 teaspoons chopped green onions
dash dry white wine
salt and pepper to taste

Shuck the oysters, reserving shell. Wrap each oyster in a strip of bacon and place it on the half shell. Top each with 1 teaspoon green pepper and 1 teaspoon green onion, and add a dash of wine. Sprinkle with dash salt and pepper. Broil for just a moment until the bacon is hot and crunchy, and the oysters are very tender.