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Subject: A to Z Recipes 10-19-2003 - October19, 2003



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WELCOME TO 'A TO Z RECIPES'

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~*~ MAGGIE'S WORLD ~*~



Welcome to A to Z Recipes monthly theme issue.  Actually, we
are getting pretty big for our britches so theme issues will be
posted on the first Sunday of each month and following Sundays
until the bulk of the recipes have been posted.  I will dispense
with the usual sections you find in issues to save room for the
terrific recipes/information related to themes.  Remember, if
you don??™t see your recipes (or all of them) today you WILL soon.  
There are too many for ONE issue so I will spread them out.  We
have enough for maybe three very big issues!  I hope you enjoy!

PLEASE NOTE:
A couple of quick reminders for my week away:
1. Please send in your recipes.  I will need them for future issues.
2. Our "theme issue" continues and I encourage you to send in your
bread recipes (see next paragraph).
3. Your vote, every time you read an issue, is very important.  We
have worked so hard to be NUMBER ONE.  Let's get it back.
http://www.cumuli.com/ezines/ra20729.rate ;
4. Since I will NOT be near a computer, it is VERY IMPORTANT
that you refrain from sending in lengthy jokes (especially those
laden with graphics) and placing me over my hotmail limit.  After I
return you may resume sending in anything you feel I could use.

Our current Monthly Theme is "Our Daily Bread".
A to Z Recipes continues with its popular Theme Issues.  We 
will share theme recipes and post them on the first Sunday of 
each month.  Send your recipes no later than the last Friday 
of each month to have them posted in the next monthly theme 
issue.  You may send in as many recipes in each email as your 
little heart desires.  If the number of recipes exceeds those 
needed in the issue, the publisher will post as many from every 
submitter as possible and save the remaining recipes for regular, 
daily issues.  The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:

As a service to your fellow readers, please send only recipes
that are in a form that others could easily copy and save for 
their own use.  Recipes that would require a lot of editing or
cleaning up or use non-standard measurements should not be 
submitted.  This would include recipes with traces from forwarding,
those in ALL caps (or NO caps), and recipes that do not contain
the standards for recipes (title, ingredient list, and instructions).
Recipes without a name/location of sender will NOT be posted.  
A to Z Recipes protects the privacy of its readers and does NOT 
publish email addresses.  There will be no exceptions.  Send recipes 
you'd like to share to: a2zrecipes@fastmail.fm 
(Use the theme name as subject.)

Our Current Monthly Theme: "Our Daily Bread"
Yes, the aroma of fresh bread baking in the oven cannot be duplicated.
You might start looking through those recipe files for your favorite
bread recipes.  We've done the quick bread recipes before but we
can always use more, so you will be able to include any leavening
you choose.  Please share with our readers the recipes you enjoy when
you want to serve freshly baked bread.  This will be an exciting theme
when we can collect and share favorites such as white bread, perhaps a
whole wheat or cheese bread; how about some foccacia, or bruschetta? 
Don't forget to include the special date, banana and other fruit varieties. 
Try sharing some of those with us, as well as any you feel others
would enjoy collecting and preparing. Look through those recipe files, 
cookbooks and clippings for some great recipes to submit to November's 
Theme Issue.

The deadline for next month's theme issue is Friday, October 31st.

Theme recipes must have subject: "Our Daily Bread"
and will be posted on Sunday, November 2nd.

Did you vote?
What amount of time do you think this mini-cookbook of Seafood Recipes
took to prepare?  What is that time worth to YOU?
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~*~ DID YOU KNOW ? ~*~



Tuna and your health 

Fresh tuna has only one percent fat per body weight, making it a favored choice for those on low-fat diets. However, the depth of the water and water temperature will affect the fat content of the fish which can vary not only from catch to catch but also between different varieties of tuna. For example, two cans of water-packed white tuna of equal size, even from the same company, can vary from one to five grams of fat per two-ounce serving. Due to this interesting scientific fat variation, it is actually possible for tuna packed in water to have more fat than tuna packed in oil. Amazing, but true, and yet another reason to always check the label on every canned tuna purchase if you must control your fat intake. 

If you're looking to boost your Omega-3 fatty acids (famous for fighting heart disease), choose canned albacore, which often contains not only more than the chunk light canned, but also more than even fresh tuna. 

For those allergic to soy, know that most tuna packed in oil has added soybean oil. There is canned tuna packed in olive oil available in most markets, although it is usually more expensive. However, most canned tuna fans prefer the olive oil-packed tuna above all others for flavor. Luckily, olive oil is heart healthy. The oil actually leeches out some of the cholesterol. Drain and gently rinse off the oil if you must. 

Tuna cooking tips 
That little bit of fat and strong flavor also make tuna a perfect choice for smoking. Fresh tuna is often compared to beef steak, due to the beautiful red color and meat-like texture. Sushi-grade tuna has usually been flash-frozen within a couple of hours of being caught. Thawed fresh-frozen tuna generally does not degrade in flavor or texture as compared to fresh off the boat, so don't hesitate to buy it frozen from any reputable market. 

The best tuna is reserved for eating raw as in sushi or sashimi. If you are cooking fresh tuna, it should ideally be cooked medium-rare, seared very quickly over high heat, preferably grilled. If you can't handle medium-rare, at least don't overcook it. Cook until the flesh changes color and is no longer translucent. Overcooking will dry out and ruin that pricey culinary investment. 

Canned tuna is called tunafish (note no space in between). It's a cupboard staple in most households. One drained 6-ounce can yields 1 cup of flesh for measuring purposes, although it can vary depending on the supplier. You'll find canned tuna packed in oil, water or even flavored sauces. The liquid is drained before using for most applications. For richer and more flavorful broths and sauces, incorporate the liquid from the canned tuna into the recipe if your diet permits it. Tuna can be substituted in most salmon recipes, both canned and fresh.


U.S. Tuna Foundation Applauds International Committee for Recognizing Safety of Tuna 

WASHINGTON, D.C. (July 2, 2003)-The U.S. Tuna Foundation commends an international committee on food additives for setting a recommended mercury consumption level that recognizes the safety and benefits of tuna. 

The Joint Expert Committee on Food Additives (JECFA), administered by the United Nations' World Health Organization and the Food and Agriculture Organization, reviewed all of the latest information available on mercury and fish. Following the review, JECFA set a standard for mercury in fish that is one-and-a-half times more tolerant than the level set by the U.S. Environmental Protection Agency (EPA). 

Mercury appears naturally in fish, with some species containing more than others. The smaller species of tuna used by the canning industry are particularly low in mercury content. The Food and Drug Administration (FDA) used the EPA's guideline for their fish consumption advisory for pregnant women. While some have construed this decision as a negative for FDA's guidelines, in reality, it is really a negative for EPA. With this new information from JECFA, the FDA will be able to increase the amount of healthy, nutritious fish pregnant women are encouraged to safely consume. 

"We are pleased with the WHO decision. We have always encouraged consumers to follow the FDA guidelines for fish consumption, and now we welcome this confirmation that the EPA standard is needlessly high," said Dr. Lillian Beard, spokesperson for the US Tuna Foundation. 

The JECFA report emphasized that people should continue to eat a normal diet of fish and pointed out its many health benefits. Included in its considerations was the recently released Seychelles Islands study, which studied mother and child pairs and fish consumption for almost 10 years. That study determined that high levels of fish consumption led to no adverse effect to a fetus or a child's neuro-development. Mothers and children in this study consumed similar types of fish as U.S. consumers, but an average of 12 servings a week. 

"Canned tuna is one of the safest proteins on the market today. Even though the primary focus of the most recent consumption advisories has been on certain species of fresh fish, canned tuna has often been improperly implicated," said Dr. Beard. "This has some consumers confused and others alarmed. The public needs to know that canned tuna poses no health risks associated with mercury content. Even with the strict EPA guideline, FDA has said pregnant women and women planning to become pregnant can safely consume up to 12 ounces of cooked fish, including canned tuna, a week." 

The FDA, American Heart Association, and other health organizations have recognized canned tuna as a healthy food choice and an important part of a balanced diet. As a rich source of protein and helpful omega-3 fatty acids, canned tuna can lower the risk of heart disease and stroke, ease the pain of arthritis, help control cholesterol levels, add vitamins and minerals, and more. 

For more information on canned tuna, its benefits, and new ways to enjoy it, go to www.tunafacts.com. The U.S. Tuna Foundation is the national organization representing canned tuna processors and the fishermen who supply them. 


Sources: www.Homecooking.about.com ; www.Starkist.com ; www.tunafacts.com.



~*~ THEME FAVORITES ~*~



These are recipes from generous contributors***.  I have not personally 
tried them.  I have read through each recipe, checking for any obvious
errors.  I assume no responsibility for the contents.  These are offered
as a popular feature of this newsletter.  Use those you like at your own
risk (see disclaimer at end of each issue).

Our monthly theme recipes make a splash today.  I hope you enjoy
these.  I believe they are all wonderful.  My thanks to all who contributed.  
If you haven??™t sent in any recipes to share here or in our regular issues, I 
hope you will.  It is fun to share and makes this a great way to collect recipes.


COOL SALMON CANAPES

Ingrid (Coos Bay OR)

INGREDIENTS:
1 package (8 ounces) cream cheese, softened
1 can (6 ounces) chunk-style salmon; drained
2 tablespoons mayonnaise
1 lemon
?? cup shredded carrot
1 tablespoon chopped onion
1 tablespoon fresh snipped dill weed
2 medium cucumbers, sliced 
 
DIRECTIONS:
Combine cream cheese, salmon, and mayonnaise and mix
well. Juice lemon to measure 2 teaspoons lemon juice.
Zest lemon to measure 1 teaspoon lemon zest. Add
lemon juice, lemon zest, shredded carrot, onion, and
dill to mixture; mix well. Slice cucumbers into ??-
inch thick slices. Top each cucumber with 1 tablespoon
of salmon mixture. Top if you like with a small sprig
of fresh dill for garnish.


CRAB CAKES

~Sent in by Larry Holmes, Ontario. Canada 

?? cup mayonnaise
1  egg yolk
1  tablespoon Dijon mustard
2  teaspoons lemon juice
?? teaspoon Worcestershire sauce
3  tablespoons chopped coriander
?? cup chopped green onions
?? cup chopped roasted red pepper
1  pound crabmeat, defrosted and drained
       (if frozen)
salt and freshly ground pepper
12 teaspoon hot pepper sauce
?? cup cornmeal
?? cup all-purpose flour
3  tablespoons melted butter

Garlic Mayonnaise:
?? cup mayonnaise
1  teaspoon finely chopped garlic
1  tablespoon lemon juice
?? teaspoon hot pepper sauce
2  tablespoons chopped coriander
salt and freshly ground pepper

Combine mayonnaise, egg yolk, mustard, lemon juice, Worcestershire sauce, coriander, green onions, and red pepper in a bowl.  Flake crabmeat and stir in. 

Season with salt and pepper and hot pepper sauce.

Combine cornmeal and flour on a plate.  Form crab mixture into 1 tablespoon- sized balls and flatten slightly.  Roll in cornmeal and flour mixture.   

Preheat oven to 450?° F.  Brush a baking dish with butter.  Drizzle each crab cake with more melted butter.  Place in oven and bake 15 minutes, turning once, or until crisp.

In a bowl, whisk together mayonnaise, garlic, lemon juice, hot pepper sauce, coriander.  Season with salt and pepper.  Serve with crab cakes.

Makes about 36 crab cakes.


SMOKED TROUT WITH CELERY SALAD

Rita, London, England

Some friends and my husband and I had this as a light lunch a few
weeks ago......fantastic.

Time: About 20 minutes 

1/2 small red onion, thinly sliced 
Kosher salt 
1 celery heart, sliced diagonally very thin 
Inner leaves from a head of soft green lettuce, 
pulled into large pieces (about 3 cups) 
1 tablespoon fresh lemon juice 
3 tablespoons extra virgin olive oil 
1/2 cup sour cream 
3 tablespoons horseradish 
2 teaspoons capers (preferably salt cured), 
coarsely chopped 
Freshly ground black pepper 
4 smoked trout fillets. 

Place onion in a small bowl and toss with 1/2 teaspoon salt. 
Let sit for 10 minutes, then rinse and dry on paper towels. 
In a large bowl, mix onion with celery and lettuce. 
Sprinkle with lemon juice and oil, season with salt, and toss 
until ingredients are lightly slicked with oil.

In a small bowl, whisk together sour cream, horseradish and 
capers. Season with salt and pepper. Lay a trout fillet on 
each of four plates. Dab a little sauce on each. Arrange a 
mound of salad next to each fillet and serve, passing 
remaining horseradish sauce separately.

Yield: 4 servings.
Source: NY Times


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Baked and Stuffed Salmon
 
Joyce in Illinois

4 large fresh tomatoes, diced (homegrown if possible) 
2 large onions, chopped 
1/4 pound (1 stick) butter 
Juice of 1 lemon 
dill 
a whole 9 pound (+ or-) cleaned salmon 

Mix tomatoes and onions in the melted butter, lemon juice and a bit 
of dill. This is your stuffing. Amounts of stuffing adjusted to the 
size of your fish. Fill the fish cavity loosely with stuffing, any 
remaining can be spooned over the top. 
 
Bake in 350 oven for at least 1/2 hour, or until fish flakes off 
easily with a fork.


SEAFOOD  CASSEROLE
 
From Vicki in Sarasota

Clean and prepare:
1 lb. cooked, cut shrimp
1 lb. cooked, cut lobster
1/2 lb. picked and cleaned crabmeat
 
Cook:
4 cups of cream sauce (melt one stick of butter, and slowly add 1/2 cup of flour, cooking the flour into the butter well.  Very gradually add 4 cups of hot milk and stir well after each addition of about 1/2 cup at a time)
Season cream sauce with salt and pepper, chopped chives, and chopped fresh parsley...
Add:
1/4 cup dry white wine
1/2 lb. sauteed fresh mushrooms
 
Place fish in greased 2 qt. casserole, and cover with the sauce, making sure the fish have sauce on both sides.  Sprinkle top with Parmesan Cheese, and bake in 350?? oven for 20 minutes.  
Place under broiler to brown the top for one minute...
Serve immediately.
Serves 6 to 8


Poached Salmon & Cucumber Sauce 

~Sent in by Treva in the beautiful mountains of NC

SAUCE:
1/3 cup plain yogurt
1/4 cup cucumber, peeled, seeded and finely chopped
2 tbsp fresh dill, finely chopped

FISH:
1 cup water
1 tsp chicken bouillon or 1 bouillon cube
1 tbsp white vinegar
1 small onion, white or yellow, sliced in rings 
1 bay leaf
1 parsley sprig, chopped
1/2 tsp dill weed or one fresh sprig
pinch freshly ground pepper
2 small salmon steaks or fillets, about 3/4" thick

Combine sauce ingredients and refrigerate. (I often add a little prepared Ranch salad dressing to taste for extra flavor.) Heat water to boiling in large skillet (10-12"). Add bouillon, dissolve. Add remaining ingredients, except salmon, bring to a boil. Turn heat to medium-low and simmer 5 minutes. Add salmon, cover and simmer 6-8 minutes, or until fish is cooked through. Lift fish out, drain, and place on serving plates. Lift onions out, drain and lay over fish. Serve immediately with chilled cucumber sauce.

Serves 2.


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BAKED BLUEFISH

~Sent in by Larry Holmes, Ontario. Canada 

(Place fillets in large pot cold water with
about 3 tablespoons lemon juice.  Cover 
pot.  Place in refrigerator overnight.  This
draws oil out of bluefish.  Bluefish tend to
taste oily, so it is important to this before
baking.) 

2  pounds bluefish fillets
?? cup milk
salt and pepper
1  cup dried bread crumbs
?? pound butter
2  tablespoons lemon juice
seafood seasoning to taste
       (about ?? cup) 

Heat oven to 500?° F.  

Dip fillets in milk;  lightly salt and pepper.  Dip into bread crumbs. Place ?? teaspoon butter on each fillet; sprinkle with lemon juice.  Sprinkle with seafood seasoning.  Place in well-buttered pan.  Bake, uncovered, 10 to 12 minutes, until fish flakes easily. 

Yield:  6 servings.


BEER BATTER SHRIMP
4-6 servings

~Sent in by Treva in the beautiful mountains of NC

1/2 cup beer
1/3 cup all-purpose flour
1/3 cup cornstarch
1 egg
2 tablespoons CRISCO Oil
1/8 teaspoon cayenne
1/8 teaspoon garlic powder
CRISCO Oil for frying
1 pound fresh medium shrimp, peeled, 
deveined and butterflied

Combine beer, flour, cornstarch, egg, 2 tbsp .Crisco Oil, cayenne and garlic powder in medium mixing bowl. Mix well. Cover and refrigerate at least 1 hour. Heat 2 to 3 inches Crisco Oil in deep fryer or large saucepan to 375?? F. Dip shrimp in batter. Fry a few shrimp at a time, 1 to 1-1/2 minutes, or until golden brown. Drain on paper towels. Serve immediately or keep warm in 175??F oven.


FISH  IN  VERMOUTH

From Vicki in Sarasota
 
1 lb. package of filet of sole or haddock
Place in bowl with enough vermouth to cover the fish, and let it sit until the meat turns really white.
 
Turn into a greased small casserole, and cover with a cream sauce (1/2 cup butter, melted, and add 1/4 cup flour and cook, adding 2 cups hot milk to thicken, flavor with salt and pepper)
OR use one can of mushroom soup, diluted with 1/2 cup of milk.
You can add fresh or canned mushrooms if desired.
Sprinkle top with cheese or bread crumbs.
Bake 325?? till hot and bubbly...
Brown top under broiler.
Serve.


Seafood Lasagna

Sent in by Shirley Imbleau, Bellingham WA

1 pkg. Lasagna Noodles
1c.  chopped onion
4 Tbl. butter
1 -8oz pkg. cream cheese
1 large egg, beaten
2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
8 oz cottage cheese
2 cans cream of mushroom soup**
1/3 c. milk**
1/3 c. dry white wine** 
1 can crabmeat or 1/2 lb. fresh
1 lb. shelled cooked shrimp
1/2 lb. bay scallops
1/2 lb. halibut fillet
1/4 c. parmesan cheese grated
1/2 c. grated cheddar cheese
 
**In the place of soup, Alfredo sauce can be used to speed up the fixing of this.
 
Saute' scallops till no longer transparent.  Set aside.  Saute halibut till flakes.
  
Cook noodles in boiling water.  Drain and place half of the noodles in a 9x13 in. baking dish.  In a saucepan, saute onion in butter until soft.  Remove from heat and let cool.  Add cream cheese, cottage cheese, egg, basil, salt and pepper.  Spread
1/2 the cream cheese mixture over 1/3 of the noodles.  Combine soup, milk and wine or use the Alfredo sauce, stir in seafood.  Spread  1/2 over the cheese layer.  Repeat the layers .Sprinkle with parmesan cheese.  Bake, uncovered, at 350 F for 45 minutes.  Sprinkle cheddar cheese over the bop and brown under the broiler.  Let stand for 15 minutes  before serving.


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Pasta with Scallops, Zucchini and Tomatoes
4 Servings

Anita from WA State

1 lb. dry fettuccine pasta (I prefer angel hair)
1/4 cup olive oil
3 cloves garlic, minced
2 small zucchini's, diced
1/2 t salt
1/2 t crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 lb. bay scallops
2 T grated Parmesan cheese

1.  In large pot with boiling salted water cook pasta until al dente.  Drain.
2.  Meanwhile, in a large skillet heat oil, add garlic and cook until tender. 
Add the zucchini, salt, red pepper flakes, and saute for 10 minutes.  Add 
chopped tomatoes, bay scallops and fresh basil and simmer for 5 minutes, or 
until scallops are opaque.
3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.


CRAB AND SHRIMP CASSEROLE

Jessica (Corfu)

3 1/2 c. flat noodles, cooked
2 c. white sauce
Salt to taste
2 c. crabmeat (or lobster) (great with fresh)
1 c. shrimp (great with fresh)
1/8 c. cooking wine
4 tsp. Worcestershire sauce
1/2 lb. cheese (use a bit more)
1 clove garlic
1/2 c. butter
1 lg. can mushrooms (or fresh)
bread crumbs
fresh parmesan

Cook white sauce until thick; add some of grated
cheese, butter, minced garlic and Worcestershire.  Then
add rest of ingredients.  Put layer of salted noodles
in baking dish and layer of cheese, crab and shrimp.
Add white sauce, layer until dish is full.  Sprinkle
with breadcrumbs and fresh parmesan Cook at 300 degrees
for 35-40 minutes.


COD FILLETS IN SHRIMP SAUCE 

~Sent in by Larry Holmes, Ontario. Canada 

4  cod fillets, about 6 ounces each
juice of 1 lemon
salt; white pepper
2  tablespoons butter
1  medium onion, sliced
2  tablespoons chopped parsley
?? cup dry white wine 

Shrimp Sauce:

2  tablespoons butter
1 ?? tablespoons flour
1  cup hot beef broth
?? cup dry white wine
6  ounces fresh mushrooms, thinly 
       sliced
4  ounces fresh shrimp
2  teaspoons lemon juice
salt
2  egg yolks 

Garnish:

lemon slices
parsley

Sprinkle cod with lemon juice;  let stand 10 minutes.  Season to taste with salt and pepper.  Heat butter in large skillet.  Add fish;  brown well about 10 minutes on each side.  Add onion;  cook until golden.  Stir in parsley.  Pour in wine;  summer 5 minutes.  Remove fillets to preheated platter;  keep warm.  Reserve pan drippings. 

Prepare Sauce:  Melt butter in saucepan.  Stir in flour;  pour in broth and reserved skillet drippings.  Add wine;  let simmer over low heat.  Add mushrooms and shrimp; simmer 15 minutes.  Season to taste with lemon juice and salt.  Remove small  amount of sauce;  blend with egg yolks. Return to sauce;  stir thoroughly.  Heat through but do not boil or yolks will curdle.

Pour over cod;  garnish with lemon slices and parsley. 

Makes 4 servings.


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Sesame Salmon Steak
 
Joyce in Illinois

1 salmon fillet (1-1/2 to 2 pounds)
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon vegetable oil
1 teaspoon spicy brown or horseradish mustard
1/8 to 1/4 teaspoon ground ginger
2 tablespoons sesame seeds, toasted
3 green onions, sliced
 
Place salmon in a shallow dish. Combine vinegar, soy sauce, honey, oil, mustard 
and ginger; pour over salmon. Cover and refrigerate for 1 hour, turning once. 
Drain and discard marinade. Broil skin side up for 10 minutes. Turn over and 
continue to broil an additional 5-15 minutes or until the fish flakes easily 
with a fork.  Or grill, covered, over medium-high heat for 15-20 minutes. 
Sprinkle with sesame seeds and onions. Yield: 4 servings. 


CREOLE CORN BISQUE WITH SHRIMP

Ingrid (Coos Bay OR)
  
Add a green salad and crusty bread and you have a well-nigh perfect dinner. If you prefer, you can leave out the shrimp, or use crawfish-either way, it's still delicious. Note: To clarify butter, melt it in a saucepan and skim off any foam that forms on top. Serves 4. Per serving: 412 cal, 18 g fat, 133 mg cholesterol, 37 g carbohydrates, 4 g fiber, 23 g protein, 1399 mg sodium. 
2 tablespoons clarified butter 
2 tablespoons flour 
1 tablespoon butter 
?? cup chopped onion 
?? cup chopped green pepper 
?? cup finely diced celery 
1-1/2 cups corn kernels 
1 small potato, chopped 
2-1/4 cups hot chicken broth 
?? cup white wine 
?? tablespoon tomato paste 
?? teaspoon thyme 
?? pound shrimp 
?? cup whipping cream  
1 green onion, chopped 
1 tablespoon hot sauce 
Salt and pepper 
 
In a small saucepan, heat clarified butter over medium heat; stir in 
flour. Cook until golden. Set aside. 
In a large saucepan, melt butter over medium heat. Add onion, green pepper, and celery; cook and stir 10 minutes. Add corn, potato, broth, wine, tomato paste, and thyme. Whisk in flour mixture. Simmer 30 minutes. 
Increase heat slightly. Add shrimp; cook 5 minutes. Add cream, green onion, hot sauce, and salt and pepper to taste.


COD AND OYSTER SCALLOP
 
~Sent in by Larry Holmes, Ontario. Canada 

1  pound cod (or other fish fillets)
       fresh or frozen
1  pint oysters, drained, fresh or frozen
?? cup butter
2  tablespoons finely chopped onion
?? teaspoon liquid hot pepper sauce
3  cups crushed saltine crackers
?? teaspoon salt
1/8 teaspoon pepper
1  cup half-and-half cream

Thaw fish and oysters if frozen.  Cut fish into 1-inch cubes.  

Melt butter in saucepan.  Add onion;  cook until tender.  Stir in pepper sauce.

Combine onion, crackers and parsley.  Place ?? of the crumb mixture in bottom of well-greased 1 ?? -quart casserole.  Place ?? fish and oysters on crumb mixture.  Sprinkle with ?? the salt and pepper.  Repeat layers;  end with crumb mixture.  Pour bream over contents in dish.  Bake in 400?° F. oven 25 to 30 minutes, until fish flakes  easily.

Makes 6 servings.


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CRISPY BAKED FLOUNDER

Ingrid (Coos Bay OR)

?? cup finely chopped onion
?? cup finely chopped green bell pepper
1 garlic clove, minced
2 tsp vegetable oil
2 tbsp fine dry bread crumbs
2 flounder fillets (each about 6 ounces)
2 tbsp mayonnaise 
 
In a heavy skillet cook onion, bell pepper, and garlic in oil 
over moderately low heat, stirring occasionally, until 
vegetables are softened and stir in bread crumbs and 
salt and pepper to taste. 
Preheat broiler. 
On a work surface arrange flounder skinned sides up and spread top with mayonnaise. Sprinkle flounder with bread crumb mixture and on oiled rack of a broiler pan broil about 6 inches from heat until cooked through, about 6 minutes.  Serves 2. (or ONE if they like it as much as I do!!)


Finnan Haddie

Ingrid (Coos Bay OR)

1 small onion, sliced and separated into rings
1 tsp (5 ml) whole black peppercorns
2 - 3 lbs (900 - 1350 g) smoked haddock, cut
into individual servings
3 cups (750 ml) milk
 
Place the onion rings and peppercorns in a heavy skillet.  Arrange the
smoked haddock pieces on top, then add the milk.  Bring to a boil over
high heat, reduce the heat and simmer covered for 10 minutes.
Transfer the fish to a serving platter and discard the milk, onion,
and peppercorns.  Serve with mustard sauce (see below).  Serves 4 to 6.

Mustard Sauce
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk
?? cup (60 ml) heavy cream
1 tsp (5 ml) white vinegar
1 tsp (5 ml) Dijon-style mustard
1 tsp (5 ml) dry English mustard
Salt and freshly ground pepper to taste
 
Heat the butter in a small saucepan over moderate heat.  Stir in the
flour and cook for 3 minutes.  Stir in the milk and bring to a boil,
stirring frequently.  Add the remaining ingredients and stir to
combine thoroughly.  Makes about 1 cup (250 ml).


Salmon-in-a-Snap 
Source: Better Homes and Gardens

~Sent in by Treva in the beautiful mountains of NC

Nonstick cooking spray
4   1-inch-thick salmon fillets (about 1 pound)
1/2  teaspoon lemon-pepper seasoning or
freshly ground black pepper
1 to 2   teaspoons reduced-sodium soy sauce
1  medium orange, halved and very thinly sliced
2  cups small broccoli florets
1  cup reduced-sodium chicken broth
3/4  cup water
1  teaspoon bottled minced roasted garlic or minced garlic
1  cup couscous

1. Lightly coat a shallow baking pan with cooking spray; set aside. Preheat oven to 450 degrees F. 
2. Season salmon fillets with lemon-pepper seasoning. Arrange fillets in prepared pan. Drizzle with the soy sauce. Top with orange slices. Bake, covered, for 8 to 12 minutes or until fish just flakes easily when tested with a fork. 
3. Meanwhile, in a 2-quart saucepan bring broccoli, chicken broth, water, and garlic just to boiling. Cook, covered, about 3 minutes or until broccoli is barely crisp-tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Serve fish over hot cooked couscous and broccoli. Makes 4 main-dish servings. 

Nutritional facts per serving:
calories: 316 , total fat: 5g , saturated fat: 1g , cholesterol: 20mg , sodium: 290mg, carbohydrate: 43g , fiber: 10g , protein: 25g , vitamin A: 9% , vitamin C: 85% , calcium: 5% , iron: 12%


CRAWFISH AND FETTUCCINE

~Sent in by Larry Holmes, Ontario. Canada 

4  ounces fettuccine noodles
1  tablespoon butter
2 ?? tablespoons green bell pepper,
       medium dice
2 ?? tablespoons red bell pepper,
       medium dice
1  cup crawfish tails, cooked, peeled
1/3  cup onions, peeled, medium dice
?? teaspoon Creole seasoning
red pepper flakes
Creole tomato, medium dice
2  tablespoons green onion, sliced
3 ?? ounces cold unsalted butter pieces

Cook noodles to al dente;  rinse and lightly oil.  Reserve. 

Melt butter and saut?© green and red pepper dice briefly on high heat.  Add crawfish tails, onions, seasonings and red pepper flakes and saut?© for 2 or 3 minutes.  Add tomato and green onion; saut?© briefly. 

Add cold butter piece by piece swirling and stirring with fork.  When all butter is incorporated, check seasonings;  remove from heat.  Reheat reserved fettuccine in boiling salted water; drain well.  place in center of plate.  Spoon crawfish and sauce over pasta;  garnish with fresh boiled crawfish.

Serves 2


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Tomatoes Stuffed with Shrimp

~Sent in by Treva in the beautiful mountains of NC

6 large tomatoes, peeled
1 med. cucumber, peeled, seeded
1 lb. small shrimps, shelled, deveined, cooked
Dill mustard mayonnaise
Salt, pepper, sugar

Seed tomatoes from which top quarters have been removed and reserved. Scoop out pulp and chop it before draining through sieve. Sprinkle pulp and insides of shells lightly with salt, pepper and sugar, invert shells to drain on paper towels and chill shells and pulp. Cut cucumber into cubes and sprinkle with salt and chill. Set 6 shrimps aside for garnish and chill. Chop remaining shrimps coarsely and combine with cucumber cubes, tomato pulp, mayonnaise and fill the tomato shells with the mixture. Top the shells with tomato lids and the reserved shrimp.


Fish en Papillote

Ingrid (Coos Bay OR)

4 to 6 fillets or steaks of a fish of your choice
4 to 6 Tbs (60 to 90 ml) white wine or water
1 lemon, thinly sliced
4 to 6 Tbs (60 to 90 ml) capers
 
Cut a piece of aluminum foil for each piece of fish, making sure that
the pieces are big enough to completely surround the fish with plenty
of room to spare.  Fold the foil in half and tightly seal two sides by
folding over two or three times, forming an envelope.  Place a piece
of fish inside each envelope.  Add a tablespoon of white wine or water
to each envelope.  Place a few slices of lemon on each piece of fish,
followed by some capers.  Fold the open edge of the envelope to close
tightly.  Place the foil envelopes on a baking sheet and bake in a
preheated 325F (165C) oven for 20 to 30 minutes, depending on the
thickness of the fish.  The fish may be removed from the foil before
serving, or the entire foil pouch may be served, along with a caution
to the diners that the contents are extremely hot and that escaping
steam may cause burns.  Serves 4 to 6.


Bourbon-Glazed Salmon 

Joyce in Illinois

1 cup packed brown sugar 
6 tablespoons bourbon 
1/4 cup low-sodium soy sauce 
2 tablespoons fresh lime juice 
2 teaspoons grated peeled fresh ginger 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
2 cloves garlic, crushed 
8 (6 ounce) salmon fillets (about 1 inch thick) 
cooking spray 
4 teaspoons sesame seeds 
1/2 cup thinly sliced green onions 
 

Combine the first 8 ingredients in a large zip-top plastic bag; add 
salmon fillets. Seal and marinate in refrigerator 30 minutes, turning 
bag once. Remove fillets from bag; discard marinade. 
 
Preheat broiler. 
 
Place fillet on broiler pan coated with cooking spray. Broil 11 
minutes or until fish flakes easily when tested with a fork. Sprinkle 
each with 1/2 teaspoon sesame seeds and 1 tablespoon onion. 
 
Yield: 8 servings (serving size: 1 fillet). 307 cal, 11.6g fat, 
334.4g pro, 14.9g carb, 94mg chol, 288mg sod. 
 
Source: Cooking Light-9/01 
 
NOTES : The marinade in this recipe is also good on pork tenderloin 
or boneless chicken breasts.


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BOUILLABAISSE

Rita, London, England

Recipe courtesy Michel Moreigne : Food Network TV
Prep Time: 30 minutes  
Cook Time: 45 minutes 
Yield: 4 to 6 servings    

There are 2 parts to Bouillabaisse, the rock- fish soup made 
from small fish and the larger fish that are poached in the soup. 

Rock Fish Soup: 
4 pounds fish, depending on availability (girolles, scorpion fish, 
baby crabs) 
Large pinch sea salt 
1 tablespoon dried thyme 
1 sprig rosemary 
2 bay leaves 
2 quarts water 

Soup: 
Olive oil 
3 onions, finely chopped 
1(28-ounce) can peeled tomatoes 
6 medium potatoes, sliced 
1 John Dory fish, cleaned and cut into big pieces 
1 monkfish, cleaned and cut into big pieces 
1 rascasse fish, cleaned 
1 scorpion fish, cleaned 
1 red Mullet, cleaned 
Pinch saffron 
1 lobster split in half 
Croutons, recipe follows 
Rouille, recipe follows 

Note: If you cannot find the above fish ask your fishmonger 
for something similar.

For the Rockfish Soup: 
Prepare the fish by cutting off the gills and external hairy bits 
and discarding. Keep the fish in salt water. 
Put the small rock fish (girolles, baby crabs, stone fish) into a 
large saucepan of cold water on high heat. Add the thyme, 
rosemary and bay leaves. Bring slowly to a boil, then simmer 
for 30 minutes. 

For the Soup: 
Heat 2 tablespoons of olive oil in a large heavy-bottomed 
saucepan. Cook the chopped onions until translucent. Pour in 
the tomatoes and cook for 5 minutes, then add the sliced 
potatoes. Place the pieces of John Dory and the monkfish on top. 
Strain the rock fish soup through a strainer on top of the fish and 
boil for 5 minutes. 

Place the rascasse, scorpion fish, and red mullet on top. Add a 
pinch of saffron and watch soup turn a rich yellow color. Finally 
add the lobster halves and cook for a maximum of 5 minutes. 

Serve the big fish on a serving plate and the soup in a casserole. 
Serve the pieces of fish on the plate with potato slices and the 
Croutons with Rouille and pour the soup over the top. Eat immediately.

Croutons: 
18 (1/2-inch thick) baguette slices 
1/2 cup extra-virgin olive oil 

To make the croutons lightly brush the baguette slices with olive oil 
and bake until crisp, about 10 minutes

Rouille: 
12 cloves garlic 
1/2 cup olive oil 
1/2 teaspoon paprika

Finely chop the garlic and pulverize in a pestle and mortar. 
Gradually add olive oil and paprika until it becomes thick and 
creamy like mayonnaise. 

Yield: 4 to 6 servings


Lobster Rolls
 
~Sent in by Treva in the beautiful mountains of NC

This popular Maine sandwich couldn't be easier! 

3 ounces of cooked lobster meat for each roll 
Mayonnaise 
Choice of dinner rolls 

Cut the cooked lobster meat into bite size pieces. Mix with mayonnaise to 
desired consistency. Place in dinner roll. Traditional Maine lobster rolls 
are often made with fresh hot dog rolls, but any dinner roll will do. Eat as 
is, or butter both sides of the roll and grill in a frying pan until golden 
brown. 


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Fish Fillets in Foil

Ingrid (Coos Bay OR)

1 Fish fillet per person (I use Bream)
1 Roma tomato, chopped
freshly chopped basil
finely sliced onion
A little olive oil
Salt & pepper to taste.
 
Place a piece of aluminum foil large enough to wrap the fish fillet
in on bench and using about a tablespoon of olive oil, grease the
foil.  For extra security, double the foil on the bottom where it will
be sitting on the barbecue.  Place the fish on the oiled foil, put the
tomato, onion and basil on top, sprinkle with salt and pepper if you
wish.  Fold the foil over, making sure that it is completely sealed.
Place the foil parcel on the grill section of the barbecue once the
flames have died down and it is only coals.  Cook for approximately 15
minutes (depends on the thickness of the fillet).  This is also lovely
with a little bit of sweet chili sauce poured over the tomato and
onion before you cook it.  Serve immediately.


GRILLED REDFISH WITH CRABMEAT
AND CREOLE MUSTARD SAUCE

~Sent in by Larry Holmes, Ontario. Canada 

6  redfish fillets, 8 ounces each
?? cup olive oil
1  cup fish stock or clam juice
?? cup whipping cream
2  tablespoons Creole mustard
?? cup lump crab meat
2  tablespoons butter

Preheat grill or broiler.  Brush fillets with olive oil.  Grill allowing 9 to 10 minutes for each inch of fish;  turn once.

In small saucepan, reduce fish stock or clam juice to ?? cup.  Add cream;  continue to cook while stirring in the mustard until thick enough to coat spoon (about 2 or 3 minutes). 

Lightly saut?© crabmeat in butter.  Coat plate with Creole mustard sauce;  top with grilled redfish and garnish with crabmeat. 

Serves 4


Grilled Snapper with Lime-Orange Marinade

Bev, FL

One quarter cup lime juice
One quarter orange juice
1 tablespoon olive oil
2 tablespoons scallions
2 tablespoons fresh tarragon
1/8 teaspoon ground nutmeg
1-1/4 pound red snapper fillets
1 lime, cut into one half inch slices
1 orange cut into one half inch slices

In a shallow bowl, combine lime juice, orange juice, oil, scallion, tarragon and nutmeg.  Place snapper fillets in bowl, turning to coat evenly with marinade.  Marinate skin side up, covered, in the refrigerator for 1 hour. 

Cook fillets on a hot grill, skin side up, for 3 minutes.  Turn fillets over, baste with marinade and grill for 3 to 6 minutes.  Place line and orange slices on grill and baste lightly with marinade.  Turn once and serve with snapper fillets.  Discard any leftover marinade.

Makes 4 servings.


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SAUTEED ORANGE ROUGHY (2 servings)
 
From Edna in Decatur, IL

2 teaspoons butter
1/2 cup white wine
1 teaspoon fresh dill OR 1/2 teaspoon dried
1/2 teaspoon minced garlic
1/4 cup mushrooms chopped
1/2 pound orange roughy
 
Heat butter, wine, garlic, and mushrooms in skillet until hot. Add fish and saute until it flakes when tested with a fork. Turn carefully once during cooking. Remove to a platter and serve immediately.


Trout Florentine 

Ingrid (Coos Bay OR)

Dishes with the term "Florentine" (in the style of Florence) usually contain spinach.
Serves 2

2 Trout, cleaned and dressed
1 cup Spinach, chopped
?? cup Green onions, chopped
2 teaspoons Butter, melted
?? cup White wine
Salt and pepper to taste
 
Build a fire in a hooded outdoor grill (or pre-heat the oven to 350). Place each trout (open with the flesh facing upward) in the middle of a piece of aluminum foil at least 2 ?? times the size of the fish. Place a thin layer of spinach on the trout. Sprinkle on the onions. Drizzle on the butter and wine. Season. Seal the package. Place over hot coals and close the hood (or place on a baking sheet in the oven). Cook for 12 minutes. Serve warm.


Orange Roughy in Chunky Tomato Sauce

Bev, FL

2 tablespoons lemon juice
6 (4-ounce) orange roughy fillets
Olive oil-flavored vegetable cooking spray
2 teaspoon olive oil, divided
1 cup chopped purple onion
1/3 cup chopped sweet yellow pepper
1/3 cup chopped green pepper
1 tablespoon chopped garlic
1 1/4 cups sliced fresh mushrooms
2 cups peeled, seeded and chopped tomato
1/2 cup dry white wine
1/2 cup water
2 tablespoons no-salt added tomato paste (I keep rest in freezer in ice cube trays. 1 tablespoon in each section, and covered in foil).
1 teaspoon dried basil
1/2 teaspoon dried oregano (I use a scant 1/4 teaspoon)
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons chopped fresh parsley 

Pour lemon juice into a large shallow dish.  Place fillets in a single layer in dish turning to coat.  Cover and marinate in refrigerator 30 minutes, turning fillets once.

Remove fish from marinade, discarding marinade.  Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil.  Place over medium high heat until hot.  Add fillets; cook 2 minutes on each side  or until lightly browned.  Remove fish from skillet and set aside.

Wipe skillet dry with a paper towel.  Coat skillet with cooking spray; add remaining 1 teaspoon oil.  Place over medium high heat until hot.  Add onion and chopped peppers; saute 3 minutes.  Add garlic and saute 1 minute.

Add mushrooms and next 8 ingredients; stir well.  Bring to a boil; cover, reduce heat, and simmer 5 minutes.  Stir in parsley.  Add fillets; cover and simmer 10 minutes or until fish flakes easily when tested with a fork.

Yield; 6 servings (133 calories per serving).

Per serving:  fat 2.9g, saturated fat 0.3g, protein 18.6g, carbohydrate 8.4g, cholesterol 23mg, sodium 180mg, fiber 2.0g, iron 1.5mg, calcium 25mg.

Source: Cooking Light Cookbook 1996.


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Garithes Yiouvetsi

~Sent in by Treva in the beautiful mountains of NC

This classic Greek shrimp dish is baked with a tomato sauce and topped with feta cheese. Relatively quick and simple to make. This recipe goes wonderfully with rice pilaf and some crusty bread. 

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Makes: 8 servings 

Ingredients
4 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3/4 cup chopped green onion
2 cloves garlic, crushed
2 cups chopped, peeled tomatoes
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
1/4 teaspoon salt and pepper to taste
2 pounds large uncooked shrimp, peeled
4 ounces crumbled feta cheese

Directions 
1. Heat oil in a skillet over medium heat. Saute onion in oil until transparent. Stir in green onions and garlic; cook, stirring frequently, for 2 more minutes. Stir in tomatoes, wine, most of the parsley, oregano, and salt and pepper to taste. Cover, and simmer gently for 30 minutes. 

2. Preheat oven to 500 degrees F (260 degrees C). 

3. Spread half the sauce on the bottom of a large oven dish. Arrange shrimp evenly over sauce, and pour the remaining sauce on top. Sprinkle with feta cheese. 

4. Cook in preheated oven for 10 to 15 minutes, until shrimp are pink and the feta is melted and lightly browned. Sprinkle with remaining parsley, and serve immediately.
 

GAZPACHO WITH LOBSTER AND SHRIMP

Rita, London, England

Adapted from Rebecca Charles
Time: 25 minutes, plus 2 hours' resting

1 large garlic clove 
Kosher salt and ground black pepper 
1 medium red onion, diced 
2 medium red bell peppers, diced 
4 to 5 Kirby cucumbers with seeds, diced 
3 pounds tomatoes, diced 
1 jalape?±o pepper, seeded and minced 
1 quart bottled tomato juice 
Juice of one lemon 
2 chilled cooked lobster tails 
8 chilled cooked shrimp 
Chopped chives. 

1. Smash garlic clove with the flat of a heavy knife, cover with salt,
and let sit 5 minutes. Work into a paste by alternately chopping it and
mashing it with flat of knife. In a large bowl, combine garlic, onion,
bell peppers, cucumbers, tomatoes, jalape?±o, tomato juice and lemon
juice, and stir. Season to taste. Allow gazpacho to sit for 2 hours
before serving.

2. To serve, slice lobster tails into  1/4-inch medallions. Slice
shrimp in half lengthwise. Ladle soup into bowls, garnish with
shellfish and sprinkle with chives.

Yield: 4 servings.


WESTLAKE STEEPED FISH FILLETS

~Sent in by Larry Holmes, Ontario Canada
Cooking With Regis & Kathie Lee 
(Hyperion)

4  ounces dried cellophane noodles
2  3-pound whole rock cod, red
       snapper or sea bass

Sauce:
1  cup water
5  tablespoons Chinkiang vinegar*
       or red wine vinegar
2  tablespoons sugar
2  tablespoons dark soy sauce
1  teaspoon salt 

Steeping Liquid:
4  quarts water
5  green onions (green part only),
       crushed and cut into 2-inch pieces
4  quarter-size slices fresh ginger,
       crushed
2  tablespoons dry sherry
1  teaspoon salt 
2  tablespoons vegetable oil
1  tablespoon cornstarch dissolved 
       in 2  tablespoons water.
5  green onions (white part only), 
       shredded
3  tablespoons peeled and shredded 
       fresh ginger
3  red serrano chilies or 1 red bell
       pepper, seeded and shredded 

Soak noodles in warm water to cover until softened, about 20 minutes.  Drain.  Cut into thirds.

To fillet each fish, start behind head and cut down back with thin sharp knife cutting between flesh and bones.  Lift off upper fillet.  Repeat with second side.  Remove any bones in fish, using tweezers.  Slash fillets on skin side every 2 inches, cutting ?? through flesh at 30?° angle.  Refrigerate.

For sauce:  Combine all ingredients in small bowl.  (Can be prepared 6 hours ahead to this point.) 

For steeping liquid:  Bring 4 quarts water to boil in wok.  Place cellophane noodles  in strainer and lower into water.  Cook 2 minutes.  Drain.  Transfer noodles to large platter. Return water to boil.  Add next 4 items and boil 1 minute. Slip fish into liquid.  Cover wok and turn off heat.  Let stand until fish is opaque, 5 to 6 minutes.

Meanwhile, heat saucepan over high heat.  Add oil and heat.  Pour in sauce. (Be careful;  oil will splatter.)  Bring to boil, stirring  constantly.  Reduce heat to simmer.  Stir cornstarch mixture.  Add to sauce, stirring until translucent.  Remove from heat.

Remove fish from liquid using large Chinese strainer or slotted spoons and drain thoroughly.  Arrange skin side up on cellophane noodles.  Using forks or chopsticks, separate fillets along slashes.  Spread shredded green onions, ginger and chilies atop fish.  Spoon off any liquid on platter.  Pour sauce over  fish and serve immediately.  

*Available at Oriental markets

Serves 12


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Shrimp Pie

Ingrid (Coos Bay OR)

3 slices white bread, torn into small pieces
1 cup (250 ml) milk
2 cups cooked shrimp, peeled and deveined
3 eggs, beaten
2 Tbs (30 ml) melted butter
1 bell pepper (capsicum), seeded and finely chopped
2 ribs celery, finely chopped
?? tsp (2 ml) paprika
Salt and freshly ground pepper to taste
 
Soak the bread in the milk in a large mixing bowl for 10 minutes.
Mash with a fork and stir in the remaining ingredients.  Pour into a
lightly greased baking dish and bake in a preheated 350F (180C) oven
for 20 minutes.  Serves 4 to 6.


CRAWFISH AND EGGS

~Sent in by Larry Holmes, Ontario. Canada 

?? cup butter
1  white onions, peeled, chopped
1  green bell pepper, chopped
4  celery ribs, chopped
1  garlic clove, minced
pinch fresh thyme
2  bay leaves
1  pound crawfish meat, chopped*
1  pound crawfish meat, whole*
?? cup green onions, chopped
1/8 cup Louisiana-style hot sauce
1/8 cup Worcestershire sauce
2  ounces Romano cheese shredded
?? pound bread crumbs
2  eggs
flour, salt and pepper as needed
egg wash as needed
seasoned bread crumbs as needed
oil, as needed
12 eggs, poached to desired firmness
Crawfish Sauce (recipe follows)

Melt butter in large skillet and add white onion, bell pepper, celery, garlic, thyme and bay leaves. Saut?© until transparent.  Add chopped and whole crawfish meat and green onions.  Saut?© for 10 minutes.  Add cheese, then bread crumbs.  Remove from heat.  Add eggs and season to taste with salt and pepper.  Remove from pan and refrigerate mixture until thoroughly cooled.

Form into patties.  Dredge patties in flour.  Dip into egg wash, then bread crumbs.  Pour oil into saucepan to depth of ?? inch.  Heat to 375?° F.  Brown crawfish cakes until crisp on both sides. 

To serve:  Top w crawfish cakes with 1 poached egg each.  

Ladle sauce over eggs.   Garnish plates with fresh boiled crawfish and watercress.

Serves 6

Note:  Lobster may be substituted for crawfish.

Crawfish Sauce: 

2  pounds fresh live crawfish
?? cup olive oil
1  white onion, peeled and cut in 
       quarters
2  carrots, pared and sliced
1  leek, cut in 1-inch pieces
2  garlic cloves, pared
2  teaspoons fresh thyme
3  cups dry white wine
1  cup bourbon
?? cup tomato paste
?? cup Louisiana-style hot sauce
?? cup Worcestershire sauce
2  cups heavy cream

Purge live crawfish in salted water.  let set for 5 minutes.  Drain water.  Soak for 5 minutes more in fresh plain water;  drain.  

Heat oil until very hot. Add crawfish and cook until rec.  Remove from heat and remove crawfish with slotted spoon.  Grind in food processor only until shells crack;  do not pur?©e.  Reserve. 

Put olive oil back on heat and add onion, carrots, leek, garlic cloves and fresh thyme.  Saut?© until tender.  Add crawfish.

Add wine, bourbon, tomato paste, hot sauce, Worcestershire and cook until reduced by half on medium heat.

Add heavy cream;  heat do boiling.  Remove from heat.  Pour a little mixture at a time into a fine mesh sieve.  Push through until all juice is out of mixture.  Return sauce to heat. Adjust seasoning.  Remove from fire.


SUGAR SHACK HOT CURRIED SHRIMP
 
From Vicki in Sarasota

2 lb. cleaned shrimp
1 large onion, chopped
2 tbsp. chopped fresh ginger
8 oz. Italian tomatoes, pureed
1 cup coconut milk
4 tbsp. curry powder
4 tbsp. lime juice
4 tbsp. peanut oil
S&P to taste
 
Saute onion and ginger in oil, 5 minutes.  
Add curry powder, and saute 1 more minute.
Add tomatoes and lime juice, saute 5 more minutes.
Add the coconut milk, and cook on high heat for 5 minutes to reduce by half.
Add shrimp, and cook till pink.
Serve on white rice, with chutney on the side.


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HIDDEN VALLEY RANCH SHRIMP SALAD PITA POCKETS

~Sent in by Treva in the beautiful mountains of NC

1 cup cooked shrimp 
1/2 cup chopped cucumber
1/2 cup sliced olives 
2 tomatoes, chopped
1 cup prepared Hidden Valley Ranch salad dressing
Lettuce, shredded
2 or 3 pita pockets

Mix shrimp, cucumber, olives and tomatoes. Add salad dressing. Stuff into pita pockets with lettuce.

Makes 4 to 6 servings.


Broiled Honey-Lime Salmon with Tarragon
 
Joyce in Illinois

2 T. Dijon mustard 
Juice of one freshly squeezed lime 
2 tsp. olive oil 
1 T. honey 
1 1/2 tsp. dried tarragon 
2 T. dry or semi-dry sherry 
1/4 tsp. salt 
1 1/4 to 1 1/3 lb. salmon fillets, 1/2 to 5/8" thick 
Nonstick vegetable spray 
 

To make the marinade, thoroughly combine the first 7 ingredients. Put 
the salmon fillets in a shallow, nonmetal dish, top with the 
marinade. Turn to coat the other side. Marinate in the refrigerator 
about an hour, turning once or twice. 
 
Preheat the broiler. Coat the broiler-pan rack with the nonstick 
spray. Put the salmon on the rack, skin side down. 
 
Spoon the marinade over the fish. Broil the fish 4 to 6" from the 
heating element 5 to 6 minutes or until the fish is done. (No need to 
turn.) Makes 4 servings.


GRILLED FISH WITH HONEY-ORANGE MARINADE

Jessica (Corfu)

2 tbsp. frozen orange juice, thawed
1 tbsp. soy sauce
1 tbsp. honey
1 tbsp. vegetable oil
1/2 tsp. onion powder
1 lb. cod or haddock or halibut fillets, 1/2 to 3/4
inch thick

  Mix all ingredients, except fish fillets, pour over
fish in glass dish.  Cover, refrigerate at least 1
hour.  Remove fish, reserve marinade.  Cover and grill
fish (in a grill "pan"- holes on the bottom!) about 4
inches from medium coals, turning once, until fish
flakes easily with fork - 12 to 20 minutes - baste with
marinade.  Cut into serving pieces if necessary -
garnish with orange slices if desired.  4 servings.
Nice with rice and a salad.


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Baked Deviled Fresh Oysters
Serves 4 as appetizer; 2 as first course

Anita from WA State

12 fresh oysters on half shell
rock salt
2 eggs (separated)
2 cups cream sauce (Bechamel) see recipe below
1/2 lb. dungeness crab meat
2 tsp. dry mustard
2 Tbls. dry sherry
1/8 tsp. cayenne pepper (pinch)
1/3 cup parmesan cheese

1.  Preheat oven to broil.
2.  Place opened oysters on bed of rock salt, in baking dish.
3.  Beat egg whites until stiff; set aside.
4.  Combine egg yolks, cream sauce, crabmeat, mustard, sherry and cayenne in 
sauce pan.
5.  Over low heat, warm to lukewarm temperature.
6.  Gently fold egg whites into crab mixture.
7.  Spoon crab mixture over top of each oyster.
8.  Top with parmesan cheese.  Broil under broiler for 3 minutes or until 
sauce is golden brown and oysters are hot.
9.  Serve immediately.

Note:  Buy packaged Bechamel Sauce in grocery store or make your own:  Melt 4 
Tbs. butter in pan and add 4 Tbs. flour.  Stir constantly but do not brown 
(about 4-5 minutes).  Add 2 cups boiling milk.  Bring to boil again all the 
while stirring with a whisk.  Cook for 5 minutes on medium heat.  Season to taste 
with salt, pepper and nutmeg.


SHRIMP SAMANTHA 
WITH ANDOUILLE

~Sent in by Larry Holmes, Ontario. Canada 
Cooking With Regis & Kathie Lee 
(Hyperion)

?? cup butter
1  cup sliced fresh mushrooms
?? cup chopped white onions
?? cup chopped scallions
?? cup finely chopped garlic (!)
2  pounds peeled fresh shrimp
1  pound andouille sausage or
       smoked sausage cut into
       bite-size pieces
?? cup dry white wine
freshly cooked rice, for serving 

(!) If you like, you can use less garlic. 

In large skillet, melt the butter over medium-high heat.  Cook the mushrooms, onions, scallions and garlic.  Cook for 3 to 4 minutes, or until the vegetables are softened but not browned.  Add the shrimp and sausage and cook about 4 minutes longer.  Add the wine and simmer briefly until everything is cooked through.  Serve over rice. 

Makes 8 servings.


Cod with Scottish Honey Mustard

Ingrid (Coos Bay OR)

4 - 6 thick cod fillets, about 6 oz (150 g) each
Salt and freshly ground pepper
4 Tbs (60 ml) whole-grain mustard
3 Tbs (45 ml) butter at room temperature
1 Tbs (15 ml) honey
Grated zest of 1 orange
 
Season the cod fillets with salt and pepper and place them in a
buttered baking dish.  Mix together the mustard, butter, honey, and
orange zest, reserving a little orange zest for garnish.  Spread the
mustard mixture over the cod fillets and bake in a preheated 350F
(180C) oven until the fish is cooked and firm to the touch, about 30
minutes.  Garnish with the reserved orange zest and serve immediately.
Serves 4 to 6.


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Mediterranean Baked Fish 

~Sent in by: Bev, FL

Seafood Alternatives: orange roughy, snapper, catfish, rockfish 
No chopping, slicing or saut?©ing--this is simplicity at its best. Take five 
minutes to assemble this dish, put some rice on to steam, then go put your 
feet up and relax until the timer calls you to the table. 

INGREDIENTS 

1 1/2 pounds cod fillets 
1 can (14 1/2 oz.) Italian-style stewed tomatoes 
1 Tbsp. drained capers and/or 12 to 16 pitted 

black olives or pimiento-stuffed green olives, 

sliced 
1 to 2 Tbsp. grated Parmesan cheese 

INSTRUCTIONS 

Preheat the oven to 375?°F. Rinse the cod in cold water and pat dry with paper 
towels. Arrange the fillets in a 2- to 3-quart baking pan or casserole, 
folding thin tail ends under to give the fillets even thickness. Pour the 
tomatoes and their juice over the fish. Sprinkle with capers and/or olives, 
followed by the Parmesan cheese. Bake the fish uncovered in the heated oven 
until just opaque in center, 20 to 25 minutes for fillets about 1 inch 
thick.(The pan juices are tasty poured over rice, orzo or couscous.) 

Servings per Recipe: 4 


Grilled Orange Roughy Margarita 

~Sent in by: Bev, FL

1 1/2 pounds orange roughy fillets 
1/3 cup white or gold tequila 
1/2 cup triple sec 
3/4 cup fresh lime juice 
1 teaspoon salt 
2 large cloves garlic, crushed 
1 tablespoon vegetable oil, divided 
3 diced medium-size tomatoes 
1 finely chopped medium white onion 
1 tablespoon minced jalapeno or serano chile 
2 tablespoons chopped cilantro 
pinch of sugar 
freshly ground black pepper 

Place fish in a glass dish large enough to hold fillets in a single layer. 
Combine tequila, triple sec, lime juice, salt, garlic and 2 teaspoons oil; 
pour over fish, rubbing all over. Cover and marinate for 1 hour at room 
temperature or for 3 hours in the refrigerator, turning occasionally. Shortly 
before serving time, combine tomatoes, onions, chiles, cilantro, sugar and 
pepper to taste. Heat the grill to very hot. Remove fish from the marinade, 
reserving marinade. Pat dry. Cook on greased grill for about 4 minutes per 
side or until fish flesh is opaque. Meanwhile boil marinade in saucepan for 
about 2 minutes; remove and discard garlic cloves. Spoon a little of marinade 
over fish. Spoon tomato salsa alongside. 
Serves 6. 
May also use red snapper, grouper or sea trout. 



Lemon Grilled Orange Roughy 

~Sent in by: Bev, FL

Ingredients 

4 (1/4 pound each) orange roughy fillets 
1 tbsp olive oil 
1/2 tsp dried whole thyme 
1/2 teaspoon grated lemon rind 
2 tablespoons lemon juice 
1/8 teaspoon salt 
1/4 teaspoon paprika 
Dash of garlic powder 

Instructions: 

Rinse fillets. 
Pat dry. 
Combine remaining ingredients, stirring well. 
Baste fillets with mixture. 
Grill over hot coals 5 minutes on each side or until fish flakes easily when 
tested with a fork. 


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Saut?©ed Tilapia Fillets with Lime 

~Sent in by: Bev, FL

Seafood Alternatives: cod, sole, catfish, orange roughy, flounder 
Saut?©ing is one of the most popular methods for cooking thin fillets, and no 
wonder--it is quick and easy. Once the fish cooks, make a quick sauce in the 
same pan. 

INGREDIENTS 

1 to 1 1/3 pounds tilapia fillets, about 1/2-inch 

thick 
3 Tbsp. all-purpose flour 
Salt and pepper 
1 clove garlic, minced or pressed 
1/2 cup dry white wine 
1 Tbsp. lime juice 
1/2 Tbsp. butter 
1 Tbsp. olive oil 
3 green onions, chopped 

INSTRUCTIONS 

Rinse the fish and pat dry. Put the flour on a plate and season it with salt 
and pepper. Dredge the fillets in the flour, patting to remove excess. In a 
small bowl, combine the garlic, wine, lime juice and butter, then set aside. 

Heat the oil in a 10- to 12-inch frying pan over medium-high heat. Add the 
fillets without overlapping (you may need to cook in 2 batches). Cook until 
golden on the bottom, about 3 minutes. Turn the fillets over and cook until 
opaque through the thickest part, 1 to 2 minutes more. Transfer the fish to a 
platter and keep warm (cover with foil or place in a 200?°F oven). 

Add the wine mixture to pan and boil, scraping up cooked bits, until reduced 
by half, 2 to 3 minutes. Stir in the onions and heat on low about 30 seconds. 
Pour the sauce over the fish and serve. 

Servings per Recipe: 4 


Broiled Orange Roughy with Salsa Glaze 

~Sent in by: Bev, FL

Prep: 10 min, Cook: 5 min. 

2 tsp. fresh lime juice 
1 Tbs. plus 1 tsp. salsa 
1/3 cup mayonnaise 
1 Tbs. plus 1 tsp. plain yogurt 
4 6 ounce orange roughy fillets 
1 Tbs. plus 1 tsp. fresh cilantro, chopped 

Turn on broiler. Combine first 4 ingredients in a bowl. Mix thoroughly. 
Arrange fish on a lightly oiled broiler pan and spread half the glaze mixture 
on top. Broil 3-4 inches from heat source 3-4 minutes or until browned. 
Carefully turn fish using a wide spatula. Spread remaining glaze mixture over 
fish. Broil another 3 minutes, until bubbly and browned. Do not let burn. 
Serve fish garnished with cilantro. 


Orange Roughy Florentine 

~Sent in by: Bev, FL

Prep: 10 min, Cook: 30 min. 

1-1/2 lbs. spinach, stems discarded, thawed if frozen 
6 ounces light cream cheese 
1 egg, lightly beaten 
1/3 cup grated Parmesan cheese 
1/4 cup onion, chopped 
1/8 tsp. ground nutmeg 
1-1/2 lbs. orange roughy fillets 
1 tsp. tarragon, or 1 Tbs. fresh, chopped 

Preheat oven to 375?°F. Place spinach in a heavy nonstick skillet over medium 
high heat. Cover and cook 4-5 minutes, stirring occasionally, or until spinach 
is wilted and tender. Transfer to a colander. Press out excess liquid. Chop 
spinach and return to skillet over medium heat. Add next 5 ingredients and 
salt and pepper to taste. Simmer 10-12 minutes, stirring frequently, or until 
cream cheese is melted and mixture is hot. Set aside and keep warm. Arrange 
fish fillets in a baking dish. Season with tarragon, salt and pepper to taste. 
Bake 12-15 minutes or until fish flakes easily. Serve spinach sauce over fish 
fillets. 


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Orange Roughy Veracruz 
Low-cal 
Yield: 4 servings 

~Sent in by: Bev, FL

2 ts Olive oil 
1 c Sliced onion 
2 cl Garlic, minced 
1 c Yellow bell pepper rings 
1 cn (14.5 oz) mexican-style 
Stewed tomatos w/jalapeno 
Peppers undrained 
4 4 oz pieces orange roughy 
Dash of garlic powder 
Dash of ground red pepper 

1. Heat oil in a large nonstick skillet over medium heat. Add onion and 
garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over 
medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and 
pepper. Cover and reduce heat, simmer 5 minutes. 

2. Turn fish over. Cover and simmer an additional 5 minutes or until fish 
flakes with a fork. Transfer to individual serving plates, reserving 
cooking sauce in skillet. Keep fish warm. 

3. Place skillet with cooking sauce over medium-high heat, and cook 3 
minutes or until thickened. Serve sauce over fish. 


Crispy Parmesan Roughy 

~Sent in by: Bev, FL

Prep: 10 min, Cook: 10 min. 

2/3 cup whole wheat breadcrumbs 
1/4 cup grated Parmesan cheese 
1/2 tsp. dried oregano 
1/2 tsp. paprika 
4 6 ounce orange roughy fillets 
1/4 cup skim milk 
1/4 cup tartar sauce 

Preheat oven to 450?°F. Mix first 4 ingredients in a shallow pan. Dip fillets 
into milk, then coat them with crumb mixture. Place fillets on a lightly oiled 
baking sheet. Bake about 8 minutes, or until coating is browned and crispy and 
fish flakes easily with a fork. Serve with tartar sauce. 


Orange Roughy in Orange Sauce 

Prep: 10 min, Marinate: 10 min, Cook: 15 min. 

1 Tbs. olive oil 
1-1/2 lbs. orange roughy fillets 
1/4 cup orange juice 
2 Tbs. lemon juice 
3/4 tsp. cornstarch 
1-1/2 Tbs. water 
1 Tbs. orange marmalade 
1 Tbs. lemon zest, grated 

Preheat oven to 400?°F. Place oil in a non-reactive baking dish. Arrange fish 
fillets in dish. Drizzle with orange and lemon juice. Season with pepper to 
taste. Marinate 10-15 minutes, turning once. Bake fish 12-15 minutes or until 
fish flakes easily. Transfer fish fillets to a platter, cover and keep warm. 
Pour juice from baking dish into a heavy saucepan. In a small bowl dissolve 
cornstarch in water. Stir into fish juices. Add orange marmalade and lemon 
zest. Stir over medium high heat 3-4 minutes or until sauce thickens. Serve 
sauce over fish. 


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Enjoy!
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DISCLAIMER:
Recipes posted are for informational, educational, and/or entertainment 
purposes only.  Please consult a health professional for any special dietary
needs.  The ONLY guarantee (expressed or implied) made by the publisher 
of A to Z Recipes is the following: 

???The contents of this newsletter, including ALL recipes, will use disk space.???



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