\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SAUTEED SCALLOPS with MINT\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: 10 minutes
\par
\par SEAFOOD ALTERNATIVES: Shrimp, any favorite cubed White Fish
\par
\par \i\f1\'be lb. Scallops (Large, cut in half or quarters)\f0
\par \f1\'bc cup White Wine or Water\f0
\par \f1\'bc cup Fresh Mint, chopped \f0
\par 2 tsp. Vegetable or Olive Oil
\par 1 Carrot, cut into julienne strips
\par Salt and Black Pepper - to taste
\par Mint Sprigs - for garnish
\par \i0
\par Heat vegetable oil in a large, non-stick skillet over medium-high heat. Add Scallops and cook just to brown outside without cooking through, about 1 minute. Transfer Scallops to a plate and set aside. Add julienne carrot to skillet with white wine and cook until carrots are brightly colored and just tender (about 2-3 minutes). Sprinkle chopped mint over, return Scallops to skillet and cook, stirring until Scallops are just opaque through (about 2-4 minutes longer). Season with salt and pepper to taste, then spoon Scallops onto plates, garnish with mint sprigs, and serve.
\par
\par SERVINGS PER RECIPE: 2
\par
\par \cf0\fs20
\par }
LOBSTER NEWBURG
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}{\f2\fswiss\fprq2\fcharset0 Arial;}}
\par \i0 In a large cooking part, melt butter, then add Clam juice, sherry, Worcestershire sauce and mustard; add Lobster and cook over medium heat (10 minutes), stirring often to thoroughly mix ingredients. Add cream and nutmeg and heat just until the boiling point, then add cornstarch (moistened with water), and stir sauce has thickened. Serve immediately over toast.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SPANISH-STYLE MUSSELS with OLIVES\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 10 minutes
\par
\par SEAFOOD ALTERNATIVES: New Zealand Green-Lip Mussels
\par
\par \i 3 lbs. Live Mussels, de-bearded and scrubbed
\par 4 Cloves Garlic, crushed
\par 1 cup Tomato, diced
\par 1 cup Onion, chopped
\par \f1\'bd cup Green Olives, chopped\f0
\par \f1\'bc cup Dry Sherry\f0
\par 2 Tbsp. Parsley, chopped
\par 2 tsp. Olive Oil
\par Juice of 1 Lemon
\par Pinch, red Pepper Flakes
\par \i0
\par Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 2-3 minutes or until tender (stir often). Stir in red pepper flakes, then add Mussels, stirring so they are evenly coated in vegetable mixture. Add sherry, cover skillet and steam until Mussels just begin to open (about 4-5 minutes). Add olives, tomato, lemon juice and parsley, and mix. Spoon Mussels onto individual plates, drizzle cooking liquids over and serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ANGEL HAIR with CLAMS and BACON\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 15 minutes
\par
\par SEAFOOD ALTERNATIVES: Mussels, New Zealand Green-Lip Mussels
\par
\par \i 2 lbs. Live Small Clams, scrubbed clean
\par 2 Cloves Garlic, minced or pressed
\par 8 oz. Dry Angel Hair or Vermicelli Pasta
\par 2 oz. Bacon, cut into small pieces
\par \f1\'bd cup Dry White Wine\f0
\par \f1\'bc cup Parmesan Cheese, grated\f0
\par 1 tsp. Olive Oil
\par Salt and black pepper - to taste
\par \ul\i0
\par \ulnone Bring a pan of salted water to a boil and cook pasta until just tender (al dente, 3-4 minutes). Drain well and put in a large bowl. Toss with olive oil and set aside. Cook bacon in a medium skillet until crisp (about 2-3 minutes). Discard all but 2 tsp. fat from skillet and add garlic; cook until aromatic (about 30 seconds). Stir in wine, then add Clams and cook over high heat, shaking pan occasionally, until Clams have opened (3-5 minutes). As Clams open, transfer to a bowl (throw away any Clams that do not open). Pour bacon and cooking liquids from skillet over pasta. Add Parmesan cheese and season generously with pepper to taste. Toss well and taste pasta for seasoning, adding salt to taste. Arrange pasta in individual serving bowls, top with Clams and serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SQUID with CAPERS\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 5 minutes
\par
\par SEAFOOD ALTERNATIVES: Octopus, Rock Shrimp
\par
\par \i\f1\'be lb. Squid Tubes, cleaned and cut into \'be\f0 " rings (and tentacles, if possible)
\par 2 cups White Rice, warmed
\par \f1\'bd cup Dry White Wine (or Clam Juice)\f0
\par 2 Tbsp. Capers
\par 2 Tbsp. Fresh Parsley, minced
\par 2 tsp. Olive Oil
\par Salt and Black Pepper - to taste\i0
\par
\par Heat olive oil in a saucepan over medium-high heat. When hot, add Squid and stir for 30 seconds. Reduce heat to medium, add white wine, capers and parsley and cook, stirring, until Squid Rings are just opaque but still tender, about 1 minute longer. Season to taste with salt and pepper. Spoon rice onto individual plates and top with Squid. Drizzle cooking liquids over and serve.
\par
\par SERVINGS PER RECIPE: 2\tab\tab\tab\tab RECOMMENDED WINE: Fruity White
\par \ul
\par \cf0\fs20
\par }
GRILLED ALASKA HALIBUT with KIWI-PINEAPPLE RELISH*
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GRILLED ALASKA HALIBUT with KIWI-PINEAPPLE RELISH*\cf0\ulnone\b0\tab\tab\cf2
\par \cf3
\par COOKING TIME: 10 minutes (+)
\par
\par \i 9 lbs. Halibut Steaks, thawed if necessary
\par Olive Oil, as needed
\par Salt and Black Pepper
\par Kiwi-Pineapple Relish\i0 *
\par
\par For each serving, brush one Halibut Steak with olive oil; season with salt and pepper. Grill 5-6 inches from heat for 10 minutes per inch of thickness, measured at thickest part, or until Halibut just flakes when tested with a fork. Place on a serving plate with 1/3 cup Kiwi-Pineapple Relish.*
\par
\par \tab\b * \ul Kiwi-Pineapple-Relish\ulnone
\par \b0\tab 5 cups New Zealand Kiwifruit, diced
\par \tab 3 cups Pineapple, diced
\par \tab 1 cup Green Bell Peppers, diced
\par \tab 2 Jalapeno Peppers, seeded and minced
\par \tab 2 Tbsp. Lime Juice
\par \tab 2 Tbsp. Brown Sugar (or sweeten according to taste)
\par \tab 4 tsp. Fresh Mint, chopped
\par \tab 1 tsp. Grated Fresh Ginger
\par
\par \pard\li720 Mix together kiwifruit, pineapple, green peppers, red onions and jalapeno peppers. Whisk together remaining ingredients in a separate bowl. Toss with fruit mixture and refrigerate until ready to serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA HALIBUT with SALMON MOUSSELINE*\cf0\ulnone\b0\tab\cf2
\par \cf3
\par COOKING TIME: 5 minutes (+)
\par
\par \i 24 (6 oz each) Halibut Steaks (regular cut), thawed if necessary
\par Salmon Mousseline*
\par Poaching Liquid (as needed)
\par Salt and White Pepper (as needed)
\par Mustard-Dill Beurre Blanc**
\par red Caviar
\par Chives (to garnish)\i0
\par
\par For each serving, remove skin and bones from one Halibut Steak. Slice in half horizontally. Spread one half with 2-3 Tbsp. Salmon Mousseline. Cover with top half Halibut. Lower gently into simmering poaching liquid. Poach 5 minutes, or until fish and mousseline are cooked through. Drain and season with salt and white pepper. Pool 2 Tbsp. Mustard-Dill Beurre Blanc on plate. Arrange fish on plate. Sprinkle sauce with 1/4 tsp. caviar. Garnish with whole chives.
\par \tab\f1\'bd tsp. White Pepper - or to taste\f0
\par \tab 2 cups Heavy Cream
\par
\par \pard\li720 Make sure all ingredients are well chilled. Place all ingredients except cream in food processor. Pulse machine until well-mixed (mixture should never get warm). Pulse in half the cream, then pulse in remaining cream until mixture is smooth. Season to taste. Refrigerate until ready to use.
\par \pard\li720\f1 Combine wine shallots and vinegar in a medium saucepan. Bring to a boil and reduce to \'bc cup. Gradually whisk in butter, piece by piece, over medium-high heat until all \f0\tab butter has emulsified. Whisk in remaining ingredients. Keep warm until ready to serve.
\par \f1 4\'bd cups Roasted red Bell Peppers,* sliced\f0
\par Sliced red Onions (as needed)
\par Arugula (as needed)
\par Salt and Black Pepper (as needed)
\par Lemon Pepper Aioli**
\par
\par \i0 For each serving, remove skin and bones from one Halibut steak and season with salt and pepper. Broil Halibut 5-6 " from heat (10 minutes) per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Spread 2 pieces focaccia with 2 Tbsp. Lemon Pepper Aioli. Place Halibut on one piece. Top Halibut with roasted peppers, onions, and arugula. Cover with remaining piece of focaccia. * To roast peppers: Place bell peppers directly over burner flame, turning until completely blackened. Put in paper bag; let sit 5 minutes. Run under cold water to remove blackened skin. Remove seeds and stems. Cut into strips and toss with even amounts olive oil and balsamic vinegar, just to coat.
\par
\par \tab\b ** \ul Lemon-Pepper Aioli\ulnone
\par \b0\tab 3 cups Mayonnaise
\par \tab 2 Tbsp. Lemon Juice
\par \tab 6 Cloves Garlic, pressed
\par \tab 4 tsp. Lemon Zest
\par \tab 2 tsp. Dijon-style Mustard
\par \tab 2 tsp. Black Pepper
\par
\par \tab Whisk together all ingredients until well-combined
\par 2(+) lbs. Asparagus pieces, cut into 4" lengths
\par \f1 1\'bd lbs. Baby Carrots, trimmed and blanched\f0
\par Salt and Black Pepper - to taste
\par *Wild Mushroom Beurre Blanc
\par \i0
\par \pard\fi-360\li360\tx360 1.\tab Soak porcini mushrooms in 3 cups boiling water. Let stand until water is lukewarm. Drain, reserving mushroom liquid for Wild Mushroom Beurre Blanc, and chop mushrooms.
\par \pard
\par \pard\fi-270\li270\f1 2. Saute shitake mushrooms, regular mushrooms and soaked porcini mushrooms in \'bd cup butter in a large saute pan over medium-high heat until golden brown. Remove from heat and cool.\f0
\par \pard
\par \pard\fi-270\li270\f1 3. To serve: Lay down a sheet of parchment paper. Fold it in half and re-open. Butter one half and place Halibut Steak on buttered paper and 1\'bd oz asparagus, 1oz carrots and 2\'bd oz (\'bc cup) sauteed mushrooms around fish. Sprinkle with salt and pepper. Fold paper over fish and trim cut edges to make a half circle, allowing a 1" margin of paper around fish and vegetables. Make little folds all around edges of cut paper to seal. Place on a baking sheet and bake at 450\f2\'b0\f0 F (10 minutes per inch of thickness), measured at thickest part, or until fish just flakes when tested with a fork. Remove from oven and place packet on a serving plate. Snip open packet. Drizzle fish with 2 Tbsp. Wild Mushroom Beurre Blanc. Serve immediately.
\par \i 24 (6 oz each) Halibut Steaks (regular cut), thawed if necessary
\par 3 lbs. Yellow Crookneck or Pattypan Squash, cut into 2" chunks
\par 6 medium red Bell Peppers, seeded and cut into 8 pieces each
\par 6 bulbs Fennel, trimmed and cut into 8 wedges each
\par 12 small Zucchini, cut into 4 chunks each
\par 6 red Onions peeled and cut into 8 wedges each
\par * Balsamic-Herb Marinade
\par ** Olive Dipping Sauce\i0
\par
\par \f1 Bone Halibut Steaks and cut each steak into 4 (2") pieces. Place in a hotel pan and gently toss with 3\'bd cups Balsamic-Herb Marinade. Cover and refrigerate 4 hours or overnight. Toss together vegetables in a hotel pan with remaining 5 cups Balsamic-Herb Marinade. Cover and refrigerate 4 hours or overnight. For each serving: divide the following between two skewers: 6 oz (4 pieces Halibut, 2 oz (2 chunks) yellow squash, 1\'bd oz (2 pieces) red bell peppers, 2 wedges fennel, 2 chunks zucchini and 2 we\f0 dges red onions. Grill skewers 5-6" from heat until fish is cooked through. Place on serving plate with w Tbsp. Olive Dipping Sauce.
\par
\par \tab\b *\ul Balsamic-Herb Marinade
\par \ulnone\b0\tab 6 cups Olive Oil
\par \tab\f1 1\'bd cups Balsamic Vinegar\f0
\par \tab\f1\'be cup Lemon Juice\f0
\par \tab\f1\'bd cup Fresh Rosemary, chopped\f0
\par \tab\f1\'bd cup Fresh Oregano, chopped\f0
\par \tab\f1\'bc cup Orange Zest\f0
\par \tab 1 Tbsp. Salt
\par \tab 4 tsp. Black Pepper
\par
\par \tab Whisk together all ingredients until well combined
\par
\par \b\tab ** \ul Olive Dipping Sauce\ulnone
\par \b0\tab 6 Tbsp. Balsamic Vinegar
\par \tab 3 Tbsp. Lemon Juice
\par \tab 1 Tbsp. Minced Garlic
\par \tab 2 tsp. Dijon-style Mustard
\par \tab\f1 1\'bd tsp. Chopped Anchovies\f0
\par \tab\f1\'bc cup Mayonnaise\f0
\par
\par \pard\li720 Combine all ingredients except olive oil, mayonnaise in food processor and process to chop finely; slowly drizzle in olive oil and process until well pureed; place mayonnaise in bottom of mixing bowl and gradually whisk in olive mixture to make an emulsified sauce.
\par \i 24 (6 oz each) Pollock Fillets, thawed if necessary
\par 12 oz Butter
\par 8 oz Lemon Juice
\par \f1\'bd cup Capers, drained\f0
\par \f1\'bc cup Parsley, chopped\f0
\par Black Pepper, to taste\i0
\par
\par Melt butter in a saucepan. Whisk in lemon juice and capers. Place Pollock Fillets in a single layer in bottom of large greased pan. Season with pepper; drizzle with caper sauce. Bake at 450\f2\'b0\f1 F for 7-8 minutes, or until Pollock flakes when tested with a fork. To serve: Place two 3 oz Fillets or one 6 oz fillet on each serving plate. Sprinkle each serving with \'bd tsp. parsley. Serve with spinach fettucine, if desired. \f0
\par \i 3 lbs. Pollock Fillets, cut into 2" pieces
\par \f1 2\'bc cups Onions, chopped\f0
\par 3/4 cup Celery, chopped
\par 1 Tbsp. Garlic, minced
\par \f1\'bd cup Butter or Margarine\f0
\par 1 cup Flour
\par 7 cups Chicken Broth
\par \f1 4 cups red Potatoes, cut in \'bd\f0 " chunks
\par \f1 2\'bd cups Green Peppers, chopped\f0
\par 1 tsp. Dill Weed
\par 7 cups Low-fat Milk
\par \f1 5\'bd cups Frozen Corn Kernels\f0
\par 2 Tbsp. Lemon Juice
\par \f1\'bd cup Crumbled Cooked Bacon\f0
\par \f1\'bc cup Parsley, chopped \f0
\par 1 tsp. Black Pepper\i0
\par
\par Saute onions, celery and garlic in butter in a stockpot over medium heat (5 minutes), or until softened. Remove from heat and whisk in flour. Return to heat, cook (2-3 minutes) and gradually whisk in chicken broth. Add potatoes, peppers, and dill weed. Bring to a boil, reduce heat and simmer (10 minutes), stirring occasionally, until potatoes are softened. Add milk; bring to a low boil. Add Pollock and corn. Cook (5 minutes), or until Pollock flakes when tested with a fork. Stir in lemon juice a\f1 nd pepper. To serve: Ladle 1 cup chowder into each soup bowl. Garnish each with 1 tsp. bacon and \'bd tsp. parsley.\f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA POLLOCK CLUB SANDWICH\cf0\ulnone\b0\tab\tab
\par \cf2
\par COOKING TIME: 5 minutes
\par
\par \i 24 (6 oz each) Pollock Fillets, thawed if necessary
\par 6 Eggs
\par 3 cups Flour
\par 3 cups Cornmeal
\par \f1 1\'bd cups Low-fat Milk\f0
\par 2 Tbsp. each, Salt and Black Pepper - or to taste
\par Vegetable Oil, as needed
\par 24 French or Sourdough Rolls, split in halves
\par 24 Tomato Slices
\par 48 Slices Cooked Bacon
\par 24 Lettuce Leaves
\par * Thousand Island Dressing
\par
\par \i0 Whisk together eggs and milk in a large shallow pan. Toss together flour, cornmeal, salt and pepper in another shallow pan. Dip each Pollock Fillet in egg mixture, then in cornmeal mixture, shaking off excess. Dip each fillet again in egg, then cornmeal mixture again. Fry Fillets in oil in a large skillet over medium-high heat (about 5 minutes), or until lightly browned on both sides and Pollock flakes when tested with fork. To serve: Spread each French roll with 2 Tbsp. Thousand Island Dressing. Place a fillet on bottom half of each roll. Top with a tomato slice, 2 slices of bacon and a lettuce leaf. Cover each with top half of roll.
\par
\par \b\tab * \ul Thousand Island Dressing\ulnone
\par \b0\tab 3 cups Mayonnaise
\par \tab\f1\'be cup Sweet Pickle Relish\f0
\par \tab 6 Tbsp. Ketchup
\par
\par \tab Whisk together all ingredients until well combined.
\par \i 6 lbs. Pollock Fillets, cut into 2" chunks
\par 24 medium Flour Tortillas
\par 9 quarts Lettuce, shredded
\par Vegetable Oil - as needed (may substitute olive oil)
\par 2 quarts Tomatoes, chopped
\par 3 cups Green Bell Peppers, chopped
\par 3 cups Prepared Salsa
\par \f1 1\'bd cups red Onions, thinly sliced\f0
\par \f1 1\'bd cups Green Olives, sliced\f0
\par \f1\'bc cup Favorite Cheese, grated\f0
\par * Spice Mixture
\par \i0
\par \f1 Sprinkle Pollock Fillets with Spice Mixture.* Place fish on a greased sheet pan. Broil (5 minutes), or until Pollock flakes when tested with fork. Meanwhile, fry tortillas in oil until golden brown and crisp. To serve: Place one tortilla on each serving plate. Top with 1\'bd cups lettuce, 1/3 cup tomatoes, 2 Tbsp. peppers, 1 Tbsp. onions and 1 Tbsp. olives. Top with 3.5 oz cooked Pollock, sprinkle with \'bc cup cheese and top with 2 Tbsp. salsa. Serve at once.\f0
\par
\par \tab\b * \ul Spice Mixture\ulnone
\par \b0\tab 4 tsp. Ground Cumin
\par \tab 2 tsp. Chili Powder
\par \tab 2 tsp. Salt
\par \tab 1 tsp. Black Pepper
\par \tab\f1\'bd tsp. Cayenne Pepper\f0
\par
\par \tab Mix together all ingredients until well combined.
\par \i 24 (6 oz each) Pollock Fillets, thawed if necessary
\par 7 Cups Corn Flakes, crushed
\par \f1\'be cup Grated Parmesan cheese\f0
\par 4 Eggs
\par 1 cup Milk
\par 2 cups Flour
\par * Yogurt Tartar Sauce
\par ** Cajun-Style Seasoning Mix
\par
\par \i0 Toss together corn flakes, Parmesan cheese and seasoning mix in a large shallow pan. Whisk together eggs and milk in a second shallow pan. Spread flour in a third shallow pan. Coat each Pollock Fillet with flour, shaking off excess. Dip in egg mixture, and then coat with corn flake mixture. Place on greased baking sheets and bake at 450\f2\'b0\f0 F, (approximately 5 minutes) or until fish is cooked through and flakes when tested with fork. To serve: Place two 3 oz. Fillets or one 6 oz. fillet on each serving plate with 2 Tbsp. Yogurt Tartar Sauce. Serve with oven-roasted potatoes, if desired.
\par
\par \tab\b * \ul Yogurt Tartar Sauce\ulnone
\par \b0\tab\f1 1\'bd cups Mayonnaise\f0
\par \tab\f1 1\'bd cups Plain Yogurt\f0
\par \tab 6 Tbsp. Pickle Relish
\par \tab 3 Tbsp. Parsley, chopped
\par \tab 1 Tbsp. Lemon Juice
\par \tab\f1 4\'bd tsp. Mustard\f0
\par
\par \tab Mix together all ingredients until well combined.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 THREE CITRUS ALASKA SOLE\cf0\ulnone\b0\tab
\par \cf2
\par COOKING TIME: 5-6 minutes
\par
\par \i 24 (6 oz each) Sole Fillets, thawed if necessary
\par \f1\'bd cup Butter or Margarine, melted\f0
\par \f1\'bd cup Lemon Juice\f0
\par \f1\'bd cup Italian Parsley, chopped\f0
\par Salt and White Pepper, to taste
\par * Three-Citrus Beurre Blanc Sauce
\par \i0
\par \f1 For each serving: Place one Sole Fillet on baking sheet. Brush with 1 tsp. each, butter and lemon juice. Broil 5-6 " from heat sauce until fish flakes easily. Sprinkle with 1 tsp. parsley; season with salt and pepper. Plate fillet; top with 2\'bd Tbsp. Three-Citrus Beurre Blanc Sauce. \f0
\par \pard\li720 In saucepan, combine juice, shallots, and zests over medium-high heat; reduce by half. Remove from heat. Whisk in butter; season with salt and pepper. Set aside; keep warm.
\par \pard
\par SERVINGS PER RECIPE: 24
\par
\par \cf0\fs20
\par }
CORNMEAL-CRISP ALASKA SOLE with LEMON-PECAN TARTAR SAUCE
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CORNMEAL-CRISP ALASKA SOLE with LEMON-PECAN TARTAR SAUCE\cf0\ulnone\b0\tab\tab
\par \cf2
\par COOKING TIME: Approximately 3 minutes
\par
\par \i 24 (6 oz each) Sole Fillets, thawed if necessary
\par 8 large Eggs
\par 1 cup Water
\par 3 cups Yellow Cornmeal
\par 1 tsp. Lemon Pepper
\par 1 cup Butter or Margarine
\par *Lemon-Pecan Tartar Sauce
\par \i0
\par \f1 Whisk together eggs and water in shallow dish. Combine cornmeal and pepper in another shallow dish. For each serving: dip one Sole Fillet in mixture to coat completely. Melt 2 tsp. butter in skillet over medium heat; add fillet. Cook (approximately 3 minutes) or until cornmeal is golden and fish is just cooked through, turning once. Place on serving plate with 2\'bd Tbsp. Lemon-Pecan Tartar Sauce.\f0
\par \i 24 (6 oz each) Sole Fillets, thawed if necessary
\par 12 Large Garlic Cloves, minced
\par \f1 1\'bd quarts Bay Shrimp\f0
\par \f1 1\'bd quarts Tomatoes, diced\f0
\par \f1 2\'bc cups Butter or Margarine\f0
\par \f1\'bc cup Lemon Zest, grated\f0
\par 6 Tbsp. Parsley, chopped
\par Salt and pepper, as needed
\par \i0
\par \f1 Melt butter in large skillet over medium heat; add garlic and cook, stirring 3 minutes. Stir in parsley and zest; cook, stirring 1 minute. Remove from heat. Stir in Shrimp and tomatoes; season with salt and pepper. Cover and refrigerate until ready to use. For each serving: Place one Sole Fillet in baking dish; top with \'bd cup Shrimp mixture. Broil 5-6" from heat source (approximately 5 minutes), or until fillet is opaque throughout and flakes easily. Plate to serve.\f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED ALASKA SOLE with ORANGE-TARRAGON BUTTER\cf0\ulnone\b0\tab\tab
\par \cf2
\par COOKING TIME: 5 minutes
\par
\par \i 24 (6 oz each) Sole Fillets, thawed if necessary
\par \f1 1\'bd cups Butter or Margarine\f0
\par \f1 1\'bd cups Orange Zest, grated\f0
\par 1 Tbsp. Dried Tarragon Leaves
\par 1 Tbsp. Italian Parsley, chopped
\par Salt and black pepper, to taste
\par \i0
\par Combine butter, zest, tarragon and parsley; set aside. For each serving: Season one Sole Fillet with salt and pepper. Brush with 1 Tbsp. Orange-Tarragon Butter. Bake at 400\f2\'b0\f0 F for approximately 5 minutes, or until fish is just cooked through. Place on serving plate.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA SOLE MEDITERRANEAN\cf0\ulnone\b0\tab\tab
\par \cf2
\par COOKING TIME: Approximately 21 minutes
\par
\par \i 24 (6 oz each) Sole Fillets, thawed if necessary
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd cup Parsley, chopped \f0
\par 3 cups Feta Cheese, crumbled
\par * Tomato-Herb Compote\i0
\par
\par \f1 For each serving: Heat 1 tsp. oil in skillet over medium-high heat; add one Sole Fillet. Cook (approximately 3 minutes) or until fish is just cooked through, turning once. Place on serving plate with \'bc cup Tomato-Herb Compote;* sprinkle with 1 tsp. parsley and 2 Tbsp. cheese.\f0
\par
\par \b\tab * \ul Tomato-Herb Compote\ulnone\b0
\par \tab\f1\'be cup Olive Oil\f0
\par \tab 6 cups Onion Wedges, thinly sliced
\par \tab 6 Tbsp. Garlic, minced
\par \tab 6 cups Tomatoes, diced
\par \tab 3 cups Ripe Olives, sliced
\par \tab 6 Tbsp. Fresh Basil, chopped
\par \tab Salt and pepper - to taste
\par
\par \pard\li720 Heat oil in skillet over medium heat; add onions and cook, stirring (5 minutes); stir in garlic; cook, stirring (3 minutes). Add remaining ingredients except salt and pepper and cook, stirring (15 minutes); season with salt and pepper. Keep warm until ready to serve.
\par \pard\tab
\par SERVINGS PER RECIPE: 24
\par
\par \cf0\fs20
\par }
PEPPER-SEARED ALASKA SALMON with HORSERADISH SAUCE
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PEPPER-SEARED ALASKA SALMON with HORSERADISH SAUCE\cf0\ulnone\b0\tab\tab
\par \cf2\ul
\par \ulnone COOKING TIME: 3-4 minutes
\par
\par \i 24 (6 oz each) Salmon Fillets, thawed if necessary
\par 6 Tbsp. Cracked Black Peppercorns
\par Oil for frying
\par Salt, as needed
\par *Horseradish Sauce\i0
\par
\par \f1 For each serving: Season one Salmon Fillet with salt. Sprinkle \'be tsp. cracked black pepper evenly over both sides of steak, pressing it lightly into fish. Sear Salmon in a lightly oiled heavy skillet over high heat (1-2 minutes on each side), or until golden brown. Reduce heat and cook just until Salmon is cooked through. Remove from heat and place on serving plate with 2 Tbsp. Horseradish Sauce.*\f0
\par
\par \tab *\ul\b Horseradish Sauce\ulnone\b0
\par \tab\f1 1\'bd cups Sour Cream\f0
\par \tab\f1 1\'bd cups Plain Non-fat Yogurt\f0
\par \tab 6 Tbsp. Prepared Horseradish
\par \tab\f1\'bc cup Parsley, minced\f0
\par \tab\f1\'bc cup Chives, minced \f0
\par \tab 2 Tbsp. Lemon Juice (from concentrate)
\par \tab 1 Tbsp. Lemon Zest
\par \tab\f1 1\'bd tsp. Salt - or to taste\f0
\par
\par \tab Whisk together all ingredients until well combined. Refrigerate until ready to use.
\par
\par SERVINGS PER RECIPE: 24
\par
\par \cf0\fs20
\par }
POACHED ALASKA SALMON with CREAMY WALNUT-DILL DRESSING
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 POACHED ALASKA SALMON with CREAMY WALNUT-DILL DRESSING\cf0\ulnone\b0\tab\tab
\par \cf2
\par COOKING TIME: 10 minutes (+)
\par
\par \i 24 (6 oz each) Salmon Fillets, thawed if necessary
\par 3 Gal Mixed Salad Greens
\par \f1\'bd lb. California Walnuts, chopped\f0
\par Poaching Liquid - as needed
\par * Creamy Walnut-Dill Dressing\i0
\par
\par \pard\fi-270\li270 1. Poach Salmon Steaks in simmering poaching liquid (10 minutes per inch of thickness), or until Salmon is just cooked through. Drain, cover and refrigerate until ready to serve.
\par \pard
\par \pard\fi-270\li270 2. For each serving: Toss 2 cups salad greens with just enough Creamy Walnut-Dill Dressing to coat lightly. Arrange on a serving plate. Place one poached Salmon on greens. Drizzle with
\par \pard\li270\f1 1\'bd Tbsp. Creamy Walnut-Dill Dressing and sprinkle with 1 tsp. chopped walnuts. \f0
\par 24 6" Corn Tortillas, cut into 4 wedges each (or 48 mini Blue Corn Taco Shells)
\par Vegetable oil for frying - as needed
\par \f1 1\'bd cups Kosher Salt\f0
\par \f1\'be cup Sugar\f0
\par 1 oz Fresh Basil, chopped
\par 3 Tbsp. Black Pepper, coarsely ground
\par 1-1/3 cups Tequila
\par Salt - to taste
\par *Roasted Pepper Relish\i0
\par
\par \pard\fi-360\li360\tx360 1.\tab Mix together salt, sugar, basil and pepper. Spread one third of mixture on bottom of sheet pan. Remove any bones from Salmon and lay fish skin-side down on salt mixture. Pour tequila over Salmon, then coat with remaining salt mixture. Cover tightly and refrigerate 18 hours. Rinse Salmon briefly with water just to remove salt. Refrigerate until ready to use. Makes approximately 36 oz.
\par \pard
\par \pard\fi-270\li270 2. Fry tortilla wedges in vegetable oil until golden brown. Drain on paper towels and salt to taste. For each serving: Arrange 1 oz Tequila-Marinated Salmon on 4 tortilla wedges or in 2 taco shells. Serve with 2 Tbsp. Roasted Pepper Relish.*
\par \pard
\par \b\tab *\ul Roasted Pepper Relish\ulnone\b0
\par \tab 2 red Bell Peppers
\par \tab 2 Anaheim Peppers
\par \tab 1 Poblano Pepper
\par \tab 1 Lime
\par \tab\f1\'bd medium red Onion, grilled and sliced\f0
\par \tab 2 cups Lettuce, shredded
\par \tab 2 Tbsp. Cilantro, chopped
\par \tab 3 Tbsp. Lime Juice
\par \tab 3 Tbsp. Tequila
\par \tab 2 Tbsp. Honey
\par \tab 3 Tbsp. Olive Oil
\par \tab Salt and Black Pepper - to taste
\par
\par \pard\li720 Roast, peel and seed all peppers. Cut into small strips. Cut lime into segments and remove peel and pith. Cut segments into small pieces. Toss together peppers, lime, onions, lettuce and cilantro in a medium bowl. Mix together lime juice, tequila and honey in a separate bowl. Whisk in olive oil. Toss roasted pepper mixture with dressing. Season to taste with salt and pepper. Makes approximately 3 cups.
\par \f1 1\'be cup Butter (or Margarine), room temperature\f0
\par Salt and Black Pepper - to taste
\par \i0
\par \f1 Combine basil, 1 cup pistachios, lime juice, and garlic in food processor. Process until finely chopped. Add butter and process until well combined. Remove mixture from processor. Chop remaining \'be cup pistachios and stir into butter mixture. Season to taste with salt and pepper. Hold at room temperature until ready to serve. For each serving: Season Salmon Steak with salt and pepper. Grill on a well-oiled grill 5-6" from heat (10 minutes per inch of thickness of fish), or until fish is just coo\f0 ked through. Place on serving plate and top with 2 Tbsp. Pistachio-Basil Butter.
\par \i 24 (6 oz each) Salmon Fillets, thawed if necessary
\par 1 qt Olive Oil
\par 1 cup Balsamic Vinegar
\par 6 Tbsp. Fresh Rosemary, chopped
\par 6 Tbsp. Fresh Thyme, chopped
\par \f1\'bc cup Lemon Juice (from concentrate)\f0
\par 12 Garlic Cloves, crushed
\par 2 Tbsp. Paprika
\par 1 Tbsp. Salt - or to taste
\par 1 tsp. Cayenne Pepper\i0
\par
\par Arrange Salmon Fillets in a single layer in bottom of large pan. Whisk together remaining ingredients and pour evenly over Salmon. Make sure both sides of each fillet are coated with marinade. Cover tightly and refrigerate 8 hours or overnight. For each serving: Remove one fillet from marinade. Broil (10 minutes per inch of thickness), 5-6 " from heat, or until fish is just cooked through.
\par \f1\'bc cup Green Onions, finely chopped\i0\f0
\par \i\f1\'bc cup Lemon juice\f0
\par \i0
\par \f1 In a small bowl, combine steak sauce, lemon juice, sugar, black pepper, parsley and green onions. Place Salmon Steaks in glass dish and coat with \'bd cup lemon-parsley marinade; cover and chill 1 hour, turning occasionally. Remove fish from marinade and grill (4-6 minutes on each side), or until fish flakes easily when tested with a fork. Brush Salmon often with reserved marinade during grilling to keep moist and tender.\f0
\par \i\f1 4 14\'be oz cans Alaska Salmon *Use Red Salmon for a more impressive plate presentation\f0
\par 1 qt Salsa, for dipping
\par 48 Taco Shells
\par \f1 4\'bd cups Refried Beans\f0
\par 1 qt Cheddar Cheese
\par 9 cups Iceberg Lettuce, shredded
\par 3 cups Tomatoes, chopped
\par
\par \i0 Drain and flake canned Salmon. Mix in salsa; set aside. Arrange taco shells in large pan. Fill tacos with beans and cheese, dividing evenly among all taco shells. Bake at 350\f2\'b0\f0 F (6-8 minutes), or until cheese is melted. Fill each taco with Canned Salmon mixture and remaining ingredients, dividing evenly among all taco shells. Keep warm in seam table until ready to serve. For each serving: arrange 2 tacos on a serving plate. Serve with additional salsa.
\par \pard\fi-360\li360\tx360\b0\i\f1 14 \'be oz cans Alaska Salmon\f0
\par \pard 3 whole Eggs
\par 6 cups Dipping Salsa
\par \f1 4\'bd cups Frozen Corn Kernels\f0
\par \f1 1\'bd cups Cornmeal\f0
\par \f1 1\'bd cups Flour\f0
\par \f1 1\'bd cups Milk\f0
\par \f1\'bd cup Sugar\f0
\par 2 Tbsp. Baking Powder
\par \f1\'be tsp. Salt - or to taste\f0
\par \f1\'be Stick Melted Butter or Margarine\f0
\par
\par \i0 Drain and flake canned Salmon.* Gently combine with salsa and corn. Spoon evenly into a lightly greased large pan. Mix together cornmeal, flour, sugar baking powder and salt in a medium bowl. Whisk together milk, eggs and butter in a separate bowl. Pour into cornmeal mixture and mix just until combined. Spread evenly over top of Salmon mixture. Bake at 425\f2\'b0\f0 F (25-30 minutes), or until cornbread mixture is golden brown and internal temperature of 145\f2\'b0\f0 F. Keep warm in steam table until ready to serve. To serve: Cut tamale pie into 24 pieces. Spoon each piece onto a serving plate. Serve with additional salsa.
\par
\par * The skin and tiny soft, bones are completely edible and a source of calcium and omega-3 fatty acids. Simply blend skin and bones with Salmon and other ingredients.
\par \f1 Drain and flake canned Salmon, set aside. Mix together potatoes with egg whites and parsley until smooth and well combined. Gently fold in Canned Salmon and green onions (Mix in more instant potatoes if finished Salmon mixture is not thick enough). Refrigerate until ready to serve. For each serving: Form Canned Salmon-potato mixture into three \'bc patties. Coat with bread crumbs. Place on a well-greased pan and broil 4-6" from heat (5-6 minutes), or until golden brown. Or, fry in oil in a saute pa\f0 n over medium-high heat (2-3 minutes on each side), or until golden brown. Place on a serving plate with 2 Tbsp. Horseradish-Dill Sauce.*
\par Drain and flake canned Salmon. Gently combine with mixed vegetables. Whisk together chicken broth, cornstarch, lemon juice, dill weed and mustard. Combine with Salmon mixture. Spoon evenly into a lightly greased large pan. Dot with butter. Spread with mashed potatoes to cover evenly. Sprinkle with pepper and paprika. Bake at 400\f2\'b0\f0 F (30-40 minutes), or until internal temperature of 145\f2\'b0\f0 F. Keep warm in steam table until ready to serve. To serve: Cut shepherd's pie into 24 pieces. Spoon each piece onto a serving plate.
\par \f1 4\'bd quarts Shredded Monterey Jack Cheese\f0
\par 6 Avocados, peeled, pitted, and quartered
\par \i0
\par \f1 For each serving: Portion 3\'bd oz tortilla chips onto oven-proof plate. Top with \'be cup refried beans, \'be cup salsa, 3 oz Surimi seafood, 2 Tbsp. olives and \'be cup cheese. Broil 5-6" from heat until cheese is hot and bubbly. Garnish with \'bc avocado, diced.\f0
\par
\par SERVINGS PER RECIPE: 24
\par
\par \cf0\ul\fs20
\par }
OPEN-FACED ALASKA SURIMI SEAFOOD AND VEGETABLE OMELET
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 OPEN-FACED ALASKA SURIMI SEAFOOD and VEGETABLE OMELET\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: Broil just until cheese is hot and bubbly
\par
\par \i\f1 4\'bd lbs. Alaska Surimi Seafood Chunks, mini cuts or shredded, thawed if necessary\f0
\par \f1 1\'bd Cups Butter or Margarine\f0
\par \f1 4\'bd dozen Large Eggs\f0
\par \f1 1\'bd cups Water\f0
\par 6 cups Shredded Monterey Jack cheese
\par * Vegetable Filling\i0
\par
\par \f1 For each serving: Melt 1 Tbsp. butter in 8" skillet over medium heat. Whisk 3 eggs together with 1 Tbsp. water; pour into skillet. As mixture starts to cook, tilt pan and gently lift edge of omelet with spatula to allow uncooked portion to flow underneath; cook until set but still moist. Spoon \'bd cup Vegetable Filling, 3 oz Surimi seafood and \'bc cup cheese over omelet. Broil 5-6" from heat until cheese is hot and bubbly. Slide onto plate and serve.\f0
\par \pard\li720 Melt butter in large skillet over medium heat; add mushrooms and saute (5 minutes). Add spinach and tarragon; cover and simmer until spinach is wilted. Season with salt and pepper. Keep warm until ready to serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA SURIMI SEAFOOD PASTA PRIMAVERA\cf2\ulnone\b0\tab\tab
\par
\par COOKING TIME: 15 minutes (+)
\par
\par \i\f1 4\'bd lbs. Alaska Surimi Seafood Chunks, mini cuts or \f0
\par shredded, thawed if necessary
\par 3 lbs. Dry Fettucini Pasta
\par 3 quarts Frozen Mixed Carrots, Peas and Corn,
\par thawed
\par Shredded Parmesan Cheese
\par * Lemon Cream Sauce\i0
\par
\par \f1 For each serving: Cook 2 oz pasta according to package directions; drain and keep warm. Meanwhile, warm 6 Tbsp. Lemon Cream Sauce, 3 oz Surimi seafood and \'bd cup vegetable mixture in saucepan over medium heat; toss with cooked pasta. Spoon into pasta bowl; sprinkle generously with cheese.\f0
\par \tab
\par \tab * \ul\b Lemon Cream Sauce\ulnone\b0
\par \tab 9 Tbsp. Butter
\par \tab 12 Large Garlic Cloves, minced
\par \tab 9 Tbsp. Flour
\par \tab 9 cups Whole Milk
\par \tab\f1\'be cup Lemon Juice\f0
\par \tab 6 Tbsp. Lemon Zest, grated
\par \tab\f1\'bc cup Fresh Thyme Leaves, chopped\f0
\par \tab Salt and White Pepper - as needed
\par
\par \pard\li720 Melt butter in large saucepan over medium heat; add garlic and saute, stirring (2 minutes). Add flour; cook, stirring (2 minutes). Add milk; cook, stirring (approximately 10 minutes) until thickened. Stir in juice, zest and thyme; cook, (stirring 3 minutes). Season with salt and pepper. Cover and refrigerate until ready to use.
\par \pard\tab
\par SERVINGS PER RECIPE: 24
\par
\par \fs20
\par }
BROILED ALASKA SURIMI SEAFOOD and ARTICHOKE SANDWICH
\par chopped (reserve marinade for brushing on cut
\par rolls)
\par 1 quart Mayonnaise
\par 3 cups Grated Parmesan Cheese
\par 1-1/3 cups Onion, grated
\par \f1\'bd cup Lemon Juice\f0
\par \f1\'bd cup Parsley, chopped\f0
\par Hot Pepper Sauce - to taste
\par \f1 24 French rolls, 6 \'bd"\i0\f0
\par
\par \f1 Gently combine all ingredients except pepper sauce and rolls: Season with pepper sauce. Cover and refrigerate. For each serving: Split one roll horizontally - brush cut-sides lightly with reserved marinade. Broil roll 5-6" from heat until lightly browned. Top each roll half with \'bd cup Surimi seafood mixture; broil until hot and bubbly. Plate to serve. \f0
\par Combine all ingredients except Shark. Marinate Shark Steaks for 30 minutes and then drain and save marinade. Arrange Steaks on lightly greased broiler pan and broil 3-4" from heat (10-15 minutes), basting with marinade throughout cooking time.
\par \f1\'bd cup Flour - Seasoned w/Salt and Black Pepper\f0\tab\tab
\par 3 Tbsp. Olive Oil (more if needed)
\par 1/3 cup Lemon Juice
\par
\par \i0 Coat Trout with seasoned flour, patting to remove excess. Heat oil in large skillet, preferably non-stick. Add Trout and cook over medium heat until browned (about 5 minutes). Carefully turn fish and continue cooking until opaque through thickest part (about 4 minutes). Transfer fish to individual warmed plates, and cover to keep warm. Add lemon juice and herbs to pan and cook over medium heat, stirring just until heated through (about 30 seconds). Pour sauce over fish and serve immediately.
\par \ul To Barbecue or Grill\ulnone - Melt 1/3 cup butter or margarine in a saucepan. Stir in lemon juice, favorite flavor enhancer, fresh chopped parsley and dried tarragon. Brush mixture liberally over Salmon Steaks. Place over medium coals (5-8 minutes on each side) until fish is opaque; baste frequently for full flavor and to keep fish moist.
\par
\par \ul To Broil\ulnone - Place Steaks on a pre-heated, well-greased pan. Brush on melted butter and sprinkle with garlic powder, paprika, and dill weed. Broil (10 minutes), basting as often as needed. Fish is done when it flakes easily with a fork.
\par \f1 Dip Perch Fillets into milk and coat with seasoned corn meal. Heat enough butter in frying pan to cover bottom; saute Fillets (about 5-7 minutes per side), or until crispy brown (add more butter, if necessary). Keeping Fillets warm, spoon warm garlic-butter sauce over Fillets (Garlic-Butter Sauce: Melt \'bc cup butter or margarine in a sauce pan and stir in \'bc tsp. each of crushed garlic, and sugar, and 1/3 tsp. salt and pepper mix; add lemon juice and hot pepper sauce).\ul\f0
\par \i\f1 1\'bd lbs. Halibut Steaks, thawed if necessary, and rinsed in cold water\f0
\par 2 Lemons, cut into wedges
\par 1 cup Dry White Wine
\par 2 tsp. Salt
\par \f1\'bc cup Fine Dry Bread Crumbs\f0
\par \f1\'bd cup each, Sour Cream and Mayonnaise\f0
\par \f1\'bd cup Green Onions, minced\f0
\par Paprika
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Combine wine and salt and pour over Halibut Steaks. Marinate in refrigerator at least 1 hour, then drain on paper towels. Dip both sides in bread crumbs. Place Halibut in shallow buttered baking dish. Combine sour cream, mayonnaise and green onions; spread over Halibut. Sprinkle with paprika. Bake at 450\f2\'b0\f0 F for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork.
\par Sprinkle Halibut Steaks with salt and pepper. Combine ground almonds and butter. Spread 1/3 of almond mixture in shallow baking dish; top with Halibut Steaks. Spoon remaining almond mixture over Halibut. Drizzle with lemon juice. Bake at 400\f1\'b0\f0 F (10 minutes per inch of thickness, measured at thickest part), or until Halibut flakes when tested with a fork.\ul
\par Remove skin and bones from Halibut; cut into bite-sized pieces. Saute vegetables in 3 tablespoons butter; add Halibut, chicken broth, salt and pepper. Simmer covered (5 minutes); add milk and heat gently. Combine remaining 3 Tbsp. butter with flour and add to chowder; cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley.
\par \ulnone\i 2 lbs. Halibut, thawed if necessary
\par 3 Tbsp. Olive Oil
\par 1 cup each thinly sliced Carrots, Celery; diagonally sliced Green Onions, Broccoli Flowers
\par \f1\'bc tsp. Ginger Root, grated (ground ginger may be substituted)\f0
\par \f1\'bc cup Chicken Broth or Water\f0
\par 2 tsp. Cornstarch
\par 1 tsp. Lemon or Lime Peel, grated
\par Salt and Black Pepper - to taste\i0
\par
\par \f1 Remove skin and bones from Halibut; cut into 1" cubes. Season Halibut with salt and pepper. Saute in 2 Tbsp. oil until barely cooked; remove Halibut from skillet. Saute vegetables in remaining oil until crisp-tender. Return Halibut to skillet. Add \'bc tsp. salt and ginger. Combine chicken broth, cornstarch and lemon peel; add fish to mixture. Cook and stir until thickened and Halibut flakes when tested with a fork. \f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SWEET and SOUR ALASKA HALIBUT\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 10 minutes (+)
\par
\par \i\f1 1 \'bd lbs. hot Poached Halibut Steaks (see below for poaching instructions)\f0
\par 4 Sprigs Fresh Parsley
\par 2 Slices Onion
\par 2 Slices Lemon
\par 1 8 oz can Pineapple Chunks
\par \f1\'bc Green Pepper, cut into \'be" cubes\f0
\par \f1\'bc red Pepper, cut into \'be" cubes\f0
\par \f1\'bc cup Green Onions, sliced\f0
\par 2 Tbsp. Sugar
\par 4 tsp. Cornstarch
\par \f1\'bc cup Vinegar\f0
\par 1 Tbsp. Soy Sauce
\par Several each, White, Green, and Black Peppercorns
\par \i0
\par Drain pineapple; reserve syrup; add water to reserved syrup to equal 1 cup. Combine with sugar, cornstarch, vinegar, and soy sauce. Cook and stir until thickened; add pineapple, peppers and green onions; cook (1 minute longer). Serve over poached Halibut.*
\par
\par * \ul Poaching Alaska Halibut\ulnone : Cover Halibut with boiling, salted water. Add 2 slices onion, 2 slices lemon, 4 sprigs parsley, and several peppercorns. Simmer, covered allowing 10 minutes per inch of thickness, measured at thickest part, or until Halibut flakes when tested with a fork.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 POACHED ALASKA HALIBUT with SHRIMP SAUCE\cf2\b0
\par
\par \ulnone COOKING TIME: 10 minutes (+)
\par
\par \i 12 oz poached Halibut Steaks
\par \f1\'bd cup Sour Cream\f0
\par 1/3 cup Alaska or other pink Shrimp, thawed if
\par necessary
\par 1 Tbsp. Mayonnaise
\par 1/8 tsp. Dill Weed
\par \f1\'bc tsp. Salt\f0
\par \i0
\par Combine all ingredients except poached* Halibut; mix well. Cover and refrigerate at least 1 hour to blend flavors. Serve hot or cold poached Halibut Steaks.
\par
\par * \ul Poaching Alaska Halibut\ulnone : Cover Halibut with boiling, salted water. Add 2 slices onion, 2 slices lemon, 4 sprigs parsley, and several peppercorns. Simmer, covered allowing 10 minutes per inch of thickness, measured at thickest part, or until Halibut flakes when tested with a fork.
\par \i\f1 1\'bd lbs. Pollock Fillets, thawed if necessary\f0
\par 1 cup Onion, chopped
\par \f1\'bd cup Celery, sliced\f0
\par 1 Clove Garlic, minced
\par 1 Tbsp. Oil
\par \f1 2 cans (14\'bd to 16 oz, each) Tomatoes\f0
\par \f1\'be cup Water\f0
\par \f1\'bc cup Dry White Wine or Water\f0
\par \f1\'bd tsp. each - Oregano, crushed \f0
\par Salt - to taste
\par 1/8 tsp. Pepper
\par Dash, bottled Hot Pepper Sauce
\par \i0
\par Cut Pollock into large chunks. Saute onion, celery and garlic in oil. Add tomatoes including liquid, water, wine and seasonings. Bring to boil; simmer (10 minutes). Add Pollock; simmer covered, (10 minutes) or until fish flakes easily when tested with a fork.
\par \i 1 lb. Pollock Fillets, thawed if necessary
\par \f1\'bd cup Flour\f0
\par 1 tsp. Garlic Salt
\par \f1\'bc tsp. Pepper\f0
\par 1 Egg
\par 2 Tbsp. Water
\par 2 Tbsp. Olive Oil
\par Lemon Wedges
\par \i0
\par Combine flour, garlic salt and pepper. Beat together egg and water. Dip Pollock Fillets in seasoned flour, then egg, then again in seasoned flour. Saute in oil over medium heat (5 minutes) or until lightly browned on both sides and fillet flakes easily when tested with a fork. Serve with lemon wedges.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 OVEN-FRIED ALASKA FISH and CHIPS\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 10 minutes (+)
\par
\par \i 4 (4-6 oz each) Pollock Fillets, thawed if necessary
\par 1 cup Corn Flakes, crushed
\par 2 Tbsp. Parmesan Cheese, grated\ul
\par \ulnone 1/8 tsp. Cayenne Pepper (or to taste)
\par 1 Egg
\par 1 Tbsp. Milk
\par 1/3 cup Flour
\par Salt and pepper, to taste
\par Non-stick cooking spray
\par French Fries
\par Tartar Sauce or Cocktail Sauce, if desired
\par \i0
\par Toss together corn flakes, Parmesan cheese and cayenne in a pie plate or shallow dish. Whisk together egg and milk in a second pie plate. Spread flour out on a third plate. Season each Pollock Fillet with salt and pepper. Dredge in flour, shaking excess from Fillets. Dip in egg, and then coat with corn flake mixture. Place on a baking tray that has been lightly sprayed with a non-stick cooking spray. Bake at 450\f1\'b0\f0 F, 10 minutes per inch of fish measured at thickest part, or until fish flakes easily when tested with a fork. Serve fish and fries with tartar sauce or cocktail sauce. \ul
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA POLLOCK A L'ORANGE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 10 minutes (+)
\par
\par \i 1 lb. Pollock Fillets, thawed if necessary
\par \f1\'bd cup Orange Juice\f0
\par 1 Tbsp. Lemon Juice
\par \f1\'bc cup Thinly sliced green onion\ul\f0
\par \ulnone\f1 1 tsp. Chopped Mint or \'bc tsp. Dried Mint\f0
\par Seasoned Flour
\par 1 to 2 Tbsp. Oil
\par Orange Slices (optional)
\par Parsley Sprigs
\par \i0
\par Combine orange juice, lemon juice, onion and mint. Marinate Pollock Fillets in mixture (15 minutes). Remove Fillets from marinade, dip in seasoned flour. Pan-fry in oil on medium-high heat, allowing 10 minutes per inch of thickness, measured at thickest part, or until fish flakes easily when tested with fork; turn Fillets halfway through cooking time. Remove Fillets to platter; keep warm. Add marinade to skillet; reduce volume by half to about 1/3 cup. Spoon mixture over Pollock and garnish with orange slices and parsley.
\par
\par \b Seasoned flour:\b0\f1 Combine \'bc cup flour, \'bd tsp. grated orange peel, \'bc tsp. salt and 1/8 tsp. pepper; mix well. Yields \'bc cup.\f0
\par \i 1 lb. Pollock Fillets, thawed if necessary
\par 2 Tbsp. each Dry White Wine and Reduced Sodium Soy Sauce
\par 1 tsp. Oil
\par 1 tsp. Fresh Ginger Root, finely slivered
\par 1 Clove Garlic, minced
\par \f1\'bd tsp. Cornstarch\f0
\par 1/3 cup Green Onion, diagonally sliced
\par 1 tsp. Sesame Seeds, toasted
\par Lemon Wedges
\par \i0
\par Place Pollock Fillets in shallow, heat-proof dish or pie dish. Combine wine, soy sauce, oil, ginger root, garlic and cornstarch; spoon over Fillets. Place vegetable steamer in large skillet or wok; add water to depth of 1" and bring water to boil. Top Pollock with green onion; place dish of Fillets on rack. Cover skillet and return water to boil. Steam Fillets, allowing 10 minutes per inch of thickness, measured at thickest part, or until fish flakes easily when tested with fork. Garnish with sesame seeds. Serve with lemon wedges.
\par \i 1 lb. Pollock Fillets, thawed if necessary
\par \f1\'bc cup each - Onion and Green Pepper, thinly sliced\f0
\par 1 Clove Garlic, minced
\par 2 Tbsp. Butter or Margarine
\par 1/8 tsp. Salt
\par Dash of Black Pepper
\par 1 8 oz can Stewed Tomatoes
\par 2 Tbsp. Lime Juice
\par \i0
\par Saute onion, green pepper and garlic in butter; remove from skillet and set aside. Place Pollock Fillets in skillet; season with salt and pepper. Spoon tomatoes and sauteed vegetables over Fillets. Sprinkle with lime juice. Bring to a boil; simmer covered (5 minutes) or until fish flakes easily when tested with a fork.
\par Combine flour, corn meal and seasonings. Melt butter in shallow baking dish. Dredge Cod Fillets in flour mixture; place in dish. Turn Cod to coat with butter; sprinkle with Parmesan cheese. Bake at 450\f2\'b0\f0 F (8-10 minutes per inch of thickness, measured at thickest part), or until fish flakes when tested with fork. \ul
\par \f1 Cut Cod Fillets into serving-sized pieces; place in microwave-proof dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Cover with waxed paper; microwave at MEDIUM (3 minutes). Rotate dish \'bc turn; microwave at MEDIUM (2-4 minutes longer), or until Cod flakes easily when tested with a fork. Keep Cod covered while preparing sauce. Combine sugar and cornstarch in 4-cup glass measure; add water, vinegar and soy sauce. Microwave at HIGH (1 minute )or until thickened. Stir o\f0 nce during cooking. Stir in celery and pineapple. Microwave at HIGH (1 minute). Serve over Cod.
\par Season Cod Fillets with salt and pepper. Saute in a non-stick or heavy saute pan over medium-high heat until fish flakes easily when tested with a fork. To serve, divide Cod between serving plates and top evenly with salsa. For Greek Walnut Salad: Mix together all ingredients except walnuts until well combined. Season with salt and pepper; stir in walnuts just before serving.\ul
\par \i 2 (4 to 6 oz each) Cod Fillets, thawed if necessary
\par 2 Tbsp. Butter* (* if desired, olive oil may be substituted for butter)
\par 2 tsp. Garlic, minced
\par 1 tsp. Lemon Pepper
\par Lemon Wedges
\par \i0
\par Melt butter in large skillet over medium-high heat; stir in garlic. Season Cod Fillets on both sides with lemon pepper and place Fillets in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with fork. Flip Fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving. Note: recipe may be doubled.\ul
\par \i 2 (4-6 oz) Salmon Fillets or Steaks, thawed if necessary
\par 2 tsp. Garlic, minced
\par 2 Tbsp. Butter or Margarine (if desired, olive oil may be substituted for butter)
\par 1 tsp. Lemon Pepper
\par Lemon Wedges
\par
\par \i0 Melt butter or margarine in a large skillet over medium-high heat. Stir in garlic. Season Salmon Fillets or Steaks on both sides with lemon pepper. Place fish in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with fork. Flip Fillets or Steaks halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN POACHED ALASKA SALMON PICCATA\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 20 minutes (+)
\par
\par \i 2 (4-6 oz) Salmon Fillets or Steaks, thawed if necessary
\par \f1\'bd cup Water\f0
\par 2 tsp. Lemon Juice
\par 1/8 tsp. Chicken Broth Granules
\par 1 Tbsp. Butter or Margarine
\par 1 Tbsp. Capers
\par Black Pepper - to taste
\par Fresh Parsley, chopped - for garnish
\par Cooked Noodles (optional)
\par \i0
\par \f1 Mix water and lemon juice and bring to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place Salmon in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with fork. Remove Salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately \'bc cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Serve \f0 on a bed of cooked noodles, if desired.
\par \ulnone\i 4 Salmon Fillets or Steaks, thawed if necessary
\par 2 Oranges
\par 1 tsp. red Wine Vinegar\i0
\par \i 1 tsp. Cracked Black Pepper
\par \f1\'bc cup Sliced Green Onions\i0\f0
\par
\par \f1 Slice peel and pith from oranges; slice crosswise into \'bc" rounds. Season Salmon Fillets or Steaks with salt. Broil Fillets or Steaks, 4-6" from heat, allowing 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with fork. Remove fish from heat just before they are cooked through and sprinkle with vinegar. Arrange orange rounds on top, and sprinkle with green onions and cracked pepper. Broil 1 minute longer.\f0
\par \ulnone\i 4 (4-6 oz) Salmon Fillets or Steaks, thawed if necessary
\par \f1\'bc cup Peanut Oil\f0
\par 2 Tbsp. Soy Sauce
\par 2 Tbsp. Balsamic Vinegar
\par 2 Tbsp. Green Onions, chopped
\par \f1 1\'bd tsp. Brown Sugar\f0
\par 1 Clove Garlic, minced
\par \f1\'be tsp. Grated Ginger\f0
\par \f1\'bd tsp. red Chili Flakes (or more to taste)\f0
\par \f1\'bd tsp. Sesame Oil\f0
\par 1/8 tsp. Salt
\par \i0
\par Place Salmon in a glass dish. Whisk together all remaining ingredients and pour over Salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove Salmon from marinade and place on a well-oiled grill (or barbecue) 5" from coals. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with fork. Turn halfway through cooking.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA SALMON BAKE with PECAN CRUNCH COATING\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 20 minutes (+)
\par
\par \i 4 (4-6 oz) Salmon Fillets or Steaks, thawed if necessary
\par 2 Tbsp. Dijon-style Mustard
\par 2 Tbsp. Melted Butter or Margarine
\par 4 tsp. Honey
\par \f1\'bc cup Fresh Bread Crumbs\f0
\par \f1\'bc cup Pecans or Walnuts, finely chopped\f0
\par 2 tsp. Fresh Parsley, chopped
\par Lemon Wedges
\par Salt and Black Pepper
\par
\par \i0 Mix together mustard, butter and honey in a small bowl and set aside. Mix together bread crumbs, pecans and parsley in a small bowl; set aside. Season each Salmon Steak or Fillet with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each steak or fillet with honey-mustard mixture, and pat top of each piece of Salmon with bread crumb mixture. Bake at 400\f2\'b0\f0 F for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with fork. Serve with lemon wedges.
\par \ulnone 4 (4-6 oz) Salmon Fillets or Steaks, thawed if necessary and rinsed in cold water; pat dry
\par 2 Lemons, cut into wedges
\par 2 Tbsp. Cajun Blackened Seasoning Mix
\par 1/3 cup Butter or margarine
\par \f1 1\'bd Tbsp. Garlic, minced\f0
\par \f1\'bd cup Vermouth\f0
\par Fresh Parsley, chopped
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par Melt butter in large skillet over medium-high heat and stir in Cajun seasoning and garlic; cook (2 minutes), stirring constantly. Add vermouth and cook (3 minutes), stirring constantly. Add Salmon Steaks or Fillets and cook (10 minutes per inch of thickness, measured at thickest part), or until fish just flakes when tested with fork. Garnish with fresh parsley and serve immediately with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 VEGETABLE and ALASKA SURIMI SEAFOOD STIR-FRY\cf2\b0
\par
\par \ulnone COOKING TIME: 4-5 minutes
\par \i
\par 2 cups Alaska Surimi Seafood
\par 2 Tbsp. Olive Oil
\par 3 Cloves Garlic, minced
\par \f1\'bd each, red and Yellow Bell Peppers, sliced into \'bc" \f0
\par strips
\par 1 cup Snow Peas
\par 1 cup Mushrooms, sliced
\par \f1\'bd cup Green Onions, sliced\f0
\par 2 Tbsp. Sesame Seeds, toasted
\par Salt - to taste
\par Black Pepper - to taste
\par Hot Cooked Rice
\par Soy Sauce
\par \i0
\par Place oil in skillet or wok and heat until very hot; add garlic and stir-fry (30 seconds); add red and yellow pepper strips and mushrooms; stir-fry (1 minute). Add 2 Tbsp. water, cover and cook (2 minutes), stirring frequently until vegetables are tender-crisp; add Surimi, snow peas and green onions; stir-fry (1 minute longer). Season to taste with salt and pepper; sprinkle with sesame seeds and serve on hot cooked rice with soy sauce to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 FETTUCCINE with ALASKA SURIMI SEAFOOD\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 5-6 minutes\ul
\par \ulnone
\par \i 2 cups Surimi Seafood
\par 8 oz Fettuccine, uncooked
\par 2 Cloves Garlic, minced
\par 2 Tbsp. Olive Oil
\par \f1\'bc lb. Asparagus, trimmed and sliced in 2" pieces\f0
\par \f1\'bc cup Sun-dried Tomatoes, drained and sliced\f0
\par \f1\'bc cup Ripe Olives, sliced\f0
\par \f1\'bd tsp. Oregano\f0
\par \f1\'be cup Provolone Cheese, grated\f0
\par Parmesan Cheese, freshly grated
\par Fresh Parsley, chopped - as a garnish
\par Salt and Black Pepper - to taste
\par \i0
\par Cook fettuccine in 3 quarts boiling water until "al dente;" drain well and set aside and keep warm. (toss with 1 Tbsp. olive oil to keep noodles separated). Heat remaining olive oil in skillet, add garlic and onions; saute just until onions lightly golden in color; remove from skillet and set aside. Add asparagus to skillet with 2 tablespoons water; cover and cook (2-3 minutes) or until tender-crisp. Add Surimi, tomatoes, olives and oregano. Cook (1-2 minutes longer), or until all ingredients are heated through. Combine garlic/onions, and Surimi mixture with fettuccine and mix lightly. Spoon Provolone over fettuccine and mix again; serve with Parmesan cheese.
\par Preheat over to 400\f1\'b0\f0 F. Combine Surimi, cheese and green onion in bowl; portion half of mixture into each of the pie shells. Mix eggs, half and half, sherry, salt and pepper. Pour half of mixture over ingredients in each shell. Bake (10 minutes); reduce heat to 350\f1\'b0\f0 F and continue baking (40-45 minutes) or until knife inserted near center comes out clean. Let stand 5 minutes before slicing.
\par
\par SERVINGS PER RECIPE: 2 quiches
\par
\par \cf0\fs20
\par }
PAN-FRIED HALIBUT with LEMON-CAPER SAUCE
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\par \f2\'bd tsp. Each, Salt and Pepper - or to taste\f0
\par \i0
\par \f2 In a measuring cup, combine chicken broth, capers, and lemon juice. In a shallow dish, mix salt and pepper with flour and set aside. Rinse fish and pat dry with paper towel. Slice Halibut Fillets into pieces \'bd\f0 "\f2 to \'be\f0 " thick. Dip Fillets in flour mixture to completely coat all surfaces. Heat 2 tsp. oil in a frying pan over medium-high heat; when oil has heated, add fish to pan (this may have to be done in two batches to avoid over-crowding. Fry until fish is lightly browned on bottom and cooked almost halfway through (about 2 minutes). Turn fish and cook other side; add oil if necessary to prevent sticking to pan. Cook until fish is just barely transparent in center, then cook (about 2 minutes longer). Transfer fish to platter and cover to keep warm. Pour chicken broth mix into pan an stir to scrape up cooked bits of fish. Remove from heat and stir in butter or margarine until melted. Pour sauce over Halibut.
\par 24 6" Corn Tortillas, cut into 4 wedges each (or 48 mini blue corn taco shells)
\par Vegetable Oil for frying - as needed
\par \f1 1\'bd cups Kosher Salt\f0
\par \f1\'be cup Sugar\f0
\par 1 oz Basil, freshly chopped
\par 3 Tbsp. Black Pepper, coarsely ground
\par 1-1/3 cups Tequila
\par Salt - to taste
\par *Roasted Pepper Relish
\par
\par \pard\fi-360\li360\tx360\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\tx9360\tx10080\tx10800\i0 1.\tab Mix together salt, sugar, basil and pepper. Spread one third of mixture on bottom of sheet pan. Remove any bones from Salmon and lay fish skin-side down on salt mixture. Pour tequila over Salmon, then coat with remaining salt mixture. Cover tightly and refrigerate 18 hours. Rinse Salmon briefly with water just to remove salt. Refrigerate until ready to use. Makes approximately 36 oz.
\par \pard\fi-270\li270\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\tx9360\tx10080\tx10800 2. Fry tortilla wedges in vegetable oil until golden brown. Drain on paper towels and salt to taste. For each serving: Arrange 1 oz Tequila-Marinated Salmon on 4 tortilla wedges or in 2 taco shells. Serve with 2 Tbsp. Roasted Pepper Relish.*
\par \tab\f1\'bd medium red Onion, grilled and sliced\f0
\par \tab 2 cups Shredded Lettuce
\par \tab 2 Tbsp. Chopped Cilantro
\par \tab 3 Tbsp. Lime Juice
\par \tab 3 Tbsp. Tequila
\par \tab 2 Tbsp. Honey
\par \tab 3 Tbsp. Olive Oil
\par \tab Salt and Black Pepper - to taste
\par
\par \pard\li720\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\tx9360\tx10080\tx10800 Roast, peel and seed all peppers. Cut into small strips. Cut lime into segments, removing peel and pith. Cut segments into small pieces. Toss together peppers, lime, onions, lettuce and cilantro in a medium bowl. Mix together lime juice, tequila and honey in a separate bowl. Whisk in olive oil. Toss roasted pepper mixture with dressing. Season to taste with salt and pepper. Makes approximately 3 cups.
\par
\par \pard\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\tx9360\tx10080\tx10800 SERVINGS PER RECIPE: 24 appetizers
\par Heat oven to 450\f2\'b0\f0 F. Line a baking pan with foil. In a large bowl, combine olive oil, lemon juice, minced garlic, dill weed and crushed red pepper and beat with a whisk until well mixed. Brush Salmon with 1 Tbsp. Of the oil mixture; place in foil-lined baking pan. Bake at 450\f2\'b0\f0 F (7-10 minutes), or until fish flakes easily with fork. Meanwhile, cook fettucine to desired doneness as directed on package Drain and then add remaining oil mixture and toss. Flake cooked Salmon; add to pasta; toss gently.
\par Grill Orange Roughy 4" from hot coals (5 minutes), or broil in oven (5 minutes). Turn fish, baste with Spicy Sauce, and continue cooking until fish flakes when tested with a fork.
\par
\par \tab * \ul\b Spicy Sauce\ulnone
\par \b0\tab\f1\'bd cup Tomato sauce\f0
\par \tab 2 Tbsp. Green onion, minced
\par \tab 1 Tbsp. Parsley, finely chopped
\par \tab\f1\'bd tsp. Worcestershire Sauce\f0
\par \tab 1/8 tsp. each, pepper and fresh basil crushed
\par
\par \pard\li720\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\tx9360\tx10080\tx10800 In a saucepan, combine tomato sauce, green onions, parsley, Worcestershire Sauce, pepper and basil. Cook and stir (5 minutes) over medium heat, then set aside. Mix oil and lemon juice; brush on both sides of fish. After fish has cooked, pour remaining Spicy Sauce over Orange Roughy.
\par
\par \pard\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\tx9360\tx10080\tx10800 SERVINGS PER RECIPE: 8
\par \f1 l Zucchini, cut lengthwise in half, then crosswise into \'bc\f0 " slices
\par 2 Plum Tomatoes, each cut crosswise in half then into quarters
\par \f1\'bd Green, red, or Yellow Bell Pepper, cut into thin strips\f0
\par 1 Green Onion, cut diagonally into slices
\par 1 Tbsp. Olive Oil
\par 1 tsp. Dried Dill Weed
\par 2 tsp. Lemon Juice, fresh-squeezed
\par \f1\'bc tsp. Pepper\f0
\par Salt - to taste
\par \i0
\par Cut Orange Roughy Fillets to make 4 equal sized portions. In microwave-safe baking dish, arrange fish in spoke fashion with one portion fish in each corner; fold thinner ends under to maintain overall thickness. In a medium bowl, combine oil, lemon juice, dill and pepper. Arrange vegetables attractively over fish. Cover with plastic wrap, lifting one edge to vent heat.
\par
\par Microwave on HIGH (7-8 minutes), or until fish flakes when tested with fork, and vegetables are tender (rotate dish halfway through cooking). Allow to stand for about 5 minutes before serving; season with salt, if desired.
\par \i 4 oz of Favorite Fish, thawed if necessary, cut into
\par chunks
\par 4oz each of Scallops and medium Shrimp, peeled
\par and de-veined
\par 2 cups Low-Fat Milk
\par \f1\'bd cup each, Carrots, Celery, and Onion, chopped\f0
\par \f1\'bc cup All-purpose Flour, sifted\f0
\par 2 Tbsp. Butter or Margarine
\par 1 Clove Garlic, minced
\par \f1\'bd tsp. Dill Weed\f0
\par 1 tsp. Chicken Flavor Instant Bouillon
\par 1/8 tsp. Black Pepper
\par Salt - to taste
\par Hot Cooked Rice
\par
\par \i0 In a large saucepan, cook carrots, celery, onion and garlic in butter or margarine, until barely tender. Stir in flour, bouillon, dill weed, and pepper. Over medium heat, stir in milk; cook, stirring until tender (about 5 minutes). Add Seafood and cook, stirring until tender (about 5 minutes). Serve over rice.
\par \i\f1 1\'bd-2 lbs. Halibut, cut into 1" chunks\f0
\par Butter, Margarine or non-stick cooking spray
\par * Creole Sauce
\par
\par \i0 Lightly grease an 8-9" baking dish with butter, margarine or non-stick spray. Place cubed Halibut in baking dish. Cover and bake at 350\f2\'b0\f0 F (20 minutes), or until fish flakes easily with a fork. While fish is baking, prepare the Creole sauce.*
\par
\par \tab\ul\b Creole Sauce\ulnone *
\par \pard\li720\b0 1 16 oz. can, Whole Tomatoes
\par \f1\'bd cup Green Pepper, chopped fine \f0
\par \f1\'bd cup Onion, chopped fine \f0
\par 3 Tbsp. Olive Oil
\par 1 Clove Garlic, minced
\par 1 Bay Leaf
\par 1 tsp. Salt
\par 1/8 tsp. Black Pepper
\par Tabasco Sauce - to taste
\par \pard
\par \pard\li720 Fry chopped onion and minced garlic in 3 tablespoons cooking oil, until yellowed. Add chopped green pepper, bay leaf, 16 oz. can whole tomatoes (cut into bite-sized pieces), salt and black pepper. Simmer uncovered (20 minutes); add Tabasco sauce to taste, as desired. When fish is done, drain off excess liquid. Pour Creole Sauce over Halibut and serve hot.
\par Combine flour, baking powder, garlic powder, curry powder, marjoram, and lemon pepper, and mix well. Slowly add enough flat beer to make a thick batter. Dip Halibut in batter to thoroughly coat and then roll in Panko. Allow to stand for 2 minutes, then deep fry in 375\f2\'b0\f0 F cooking oil until golden brown. Drain on paper toweling and serve with a tartar sauce, salsa, or zesty tomato horseradish sauce for dipping.
\par Saute chopped onion and curry powder in butter, then stir in can of chicken soup, milk, yogurt, lemon juice and flaked Halibut. Serve over rice or noodles and garnish with tomato slices and parsley, or chutney.
\par
\par SERVINGS PER RECIPE: 4-6 (depending on serving portions).
\par \i 2 lbs. Snapper Fillets, rinsed in cold water and patted dry
\par 1 cup Sour Cream
\par \f1\'be cup Grated Cheddar Cheese\f0
\par \f1\'bd cup Onion, finely minced\f0
\par 1 tsp. Seafood Seasoning
\par 1 teaspoon Dill Weed
\par \f1\'bd tsp. Black Pepper, freshly-ground - or to taste\f0
\par Salt - to taste
\par Fresh Parsley, chopped
\par \i0
\par Place Snapper Fillets in a baking dish and sprinkle lightly with dill weed. In a bowl, mix sour cream, seafood seasoning, and black pepper together and spread this mixture over fish Fillets. Sprinkle with chopped onion , fresh parsley, and grated cheddar cheese over top, then bake at 400\f2\'b0\f0 F, until lightly browned and the fish flakes easily when tested with a fork.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA HALIBUT-BROCCOLI PIE \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 25-35 Minutes
\par
\par \i\f1 1\'bd cups Flaked Halibut \f0
\par Frozen Chopped Broccoli, thawed
\par \pard\fi-360\li360\tx360 2\tab Eggs
\par \pard 3 Tomatoes - sliced to garnish
\par 3 cups Sharp Cheddar Cheese, grated
\par 1 1/3 cup Milk
\par 1 cup Onion, finely chopped
\par \f1\'be cup \f0 "Bisquick" Baking Mix
\par \f1\'bd tsp. Lemon Pepper \f0
\par \f1\'bc tsp. Garlic, minced \f0
\par 1/8 tsp. Dried Thyme Leaves
\par Fresh Parsley - to garnish\i0
\par
\par Mix flaked Halibut, 2 cups cheddar cheese, chopped onion and broccoli together, and place in a 10" greased pie pan. Beat together milk, eggs, "Bisquick," lemon pepper, garlic and thyme and pour mix over Halibut/broccoli mixture. Bake at 400\f2\'b0\f0 F (25-35 minutes), or until knife inserted in center comes out clean. Top with remaining cheese and bake (1-2 minutes longer), or until cheese melts. Cool 5 minutes and cut into wedges. Garnish with tomato and parsley.
\par Mayonnaise - enough to spread about 1/3" thick over Salmon
\par Ketchup - enough to make a thin layer over mayonnaise
\par \i0
\par Foil line a baking pan and add Salmon Fillets. Cover Fillets with a 1/3" thick layer of mayonnaise, then cover over with a very thin layer of ketchup. Sprinkle minced onion and 1" bacon pieces over each serving and bake at 400\f2\'b0\f0 F (40-45 minutes).
\par Melt butter in skillet over medium heat, when hot (but not smoking) quickly brown Halibut Steaks (2 minutes on each side). Add cooking sherry and lemon juice; season to taste with black pepper and heat (1 minute only). Remove from heat and place Halibut in shallow glass dish; pour remaining pan juices over fish and garnish with nuts and smoked Salmon. Bake at 350\f2\'b0\f0 F (10 minutes), or until fish flakes when tested with a fork.
\par Saute bacon, garlic, onion and green pepper (about 2-3 minutes) in large frying pan. Add hot and regular sliced sausages. Saute until onion is translucent but not browned. Add parsley, thyme, lemon pepper, salt and black pepper. Add broth and Tabasco sauce and bring to a boil (boiling for 5 minutes). Add rice and cover, simmering (20 minutes), or until rice is tender, but not mushy. Stir in Shrimp and heat until just heated through.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKAN HALIBUT, ITALIANO \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20 Minutes
\par
\par \i\f1 1\'bd lbs. Halibut Fillets, cut into 4 servings\f0
\par 1 Lemon, cut into 4 wedges
\par 2 cups Prepared Spaghetti Sauce, seasoned to favorite taste
\par \f1\'bd cup Sliced Mushrooms \f0
\par \f1\'bd cup Mozzarella or cheddar cheese \f0
\par \f1\'bc cup Sliced Olives\f0
\par Olive Oil or Vegetable Oil for frying
\par Chopped Parsley - for garnish
\par \i0
\par Place Halibut Fillets in an oiled baking pan and top with mushrooms and olives. Pour spaghetti sauce over the top of fish and bake (10 minutes) at 400\f2\'b0\f0 F. Remove from oven and sprinkle with cheese of choice, then bake (10 minutes), or until fish flakes easily when tested with a fork. Place 1 fillet per plate and serve with chopped parsley as a garnishment over the top, and a lemon wedge on the side.
\par \f1\'be cup Green Pepper, cut into strips \f0
\par \f1\'be cup Flour \f0
\par 3-4 Tbsp. Olive Oil
\par 1 tsp. Black Pepper
\par \f1\'bd tsp. Salt\f0
\par Sweet and Sour Sauce*
\par \i0
\par Mix together flour, salt and pepper. Dust Halibut cubes with flour mixture and set aside while you prepare the sauce. Heat small amount of olive oil in a wok or large frying pan. Add Halibut cubes and quickly stir fry. Remove fish when cooked through and keep warm. Add onions and green pepper and stir fry only until crisp-tender. Mix fish and vegetables together and add Sweet and Sour Sauce.* Serve over steamed rice.
\par
\par \tab * \ul\b Sweet and Sour Sauce\ulnone\b0 \tab
\par \tab 2/3 cup Vinegar
\par \pard\li720\f1\'bd cup Sugar \f0
\par 8 Tbsp. Water
\par 1 Tbsp. Soy Sauce
\par \pard\tab 1 Tbsp. Cornstarch
\par \pard\li720\f1\'bc tsp. Tabasco Sauce \f0
\par Favorite Seafood Seasoning - to taste
\par \pard
\par \tab Mix together all ingredients and mix with fish and vegetables.
\par \ulnone\i 3 cups Cooked Halibut, cut into chunks
\par 1 Egg Yolk
\par \f1 1\'bd cup Chicken Bouillon\f0
\par \f1\'bd cup Milk\f0
\par \f1\'bd cup Mushrooms, sliced\f0
\par 2 Tbsp. Onions, chopped
\par 2 Tbsp. Butter or Margarine
\par 2 Tbsp. Flour
\par 1 Tbsp. Cooking Sherry
\par \f1\'bd tsp. Worcestershire Sauce \f0
\par 1/8 tsp. Black Pepper
\par 1/8 tsp. Paprika
\par Parmesan Cheese - as a topping, to taste
\par Bread crumbs - as a topping, to taste
\par Paprika
\par \i0
\par Saute onions and mushrooms in butter or margarine. Add flour, black pepper and paprika and blend together (1 minute), then slowly add egg yolk, then cooking sherry. Mix in the Halibut chunks and pour into 6 individual dishes and sprinkle with parmesan cheese and bread crumbs, and a dash of paprika. Bake at 450\f2\'b0\f0 F (5-10 minutes), or until heated through. Garnish with fresh parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HALIBUT BAKED with HERBS \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-30 Minutes
\par
\par \i 6 Halibut Steaks, or 2 lbs. Fillets
\par 2-3 Tbsp. Butter or Margarine, cut up
\par 2-3 Tbsp. Lemon juice
\par * Herb Mix
\par \i0
\par Slightly dampen Halibut and dot with butter. Then sprinkle lemon juice and herb mix* over all. Mix all ingredients of herb mix together well. Sprinkle over fish, but use only enough to lightly cover fish or it will taste dry (store the remaining mix in a tightly covered jar in the refrigerator). Bake at 350\f1\'b0\f0 F (20-30 minutes), or until fish flakes easily when tested with a fork. Do not overbake! Serve garnished with lemon wedges and parsley sprigs.
\par
\par \pard\li720\b * \ul Herb Mix\ulnone\b0
\par \pard\tab\f2\'bd cup Rice Chex finely crushed \f0
\par \pard\li720\f2\'bd cup Instant Potato Flakes \f0
\par 1/3 cup Parmesan Cheese, Freshly grated
\par 1Tbsp. Parsley Flakes
\par 1 tsp. Sweet Basil
\par \f2\'bd tsp. Garlic Powder \f0\tab
\par \f2\'bc tsp. Pepper \f0
\par \pard\tab\f2\'bc tsp. Paprika \f0
\par \tab
\par \tab Mix together all ingredients and combine well.
\par \f1 Mix Salmon and egg, then add finely diced onion, green pepper, tomatoes, butter (or margarine), \'bd cup bread crumbs, parsley, salt, pepper, and chili powder. Simmer together, slowly in sauce pan (10-15 minutes). Turn into buttered casserole or individual dishes, cover with remaining bread crumbs, and bake at 375\f2\'b0\f0 F, until crumbs are brown. Top with cheddar cheese.
\par \i 1 4-5 lb. Sockeye (or other species Salmon)
\par 1 Lemon, sliced
\par 1 medium Onion, sliced
\par 1 Strip Bacon
\par 1 cup Ketchup
\par \f1\'bd cup Light \f0 "Karo" Syrup
\par \f1\'bd tsp. each - Salt, Pepper and Garlic Powder, or more - to taste\i0\f0
\par
\par \f1 Remove head and tail from Salmon and fillet. Place one-half, skin side down, on a large sheet of foil in a baking pan; add spices and layer with lemon, onion, and bacon. Mix syrup and ketchup and pour \'bd of this mixture over the fillet. Place second fillet, flesh side down, over the first and pour the remainder of the sauce over all. Seal with the foil and bake at 400\f2\'b0\f0 F (30-40 minutes). Fish should flake easily when tested with a fork in the thickest part, when properly done. NOTE: Do not overcook.
\par Bake potatoes, remove from oven and split lengthwise into halves. Scoop out potatoes and mash with milk, egg, paprika, and butter. Fry bacon until soft, then add onion and cook until bacon is crisp; add Clams to mix and saute (1 minute). Blend into mashed potatoes and refill potato shells. Top with buttered bread crumbs. Bake at 350\f2\'b0\f0 F (25 minutes).
\par Blend first seven ingredients in a blender until smooth. Arrange cheese, Seafood Filling,* mushrooms & seasoning in quiche dish and pour blended ingredients over. Bake 350\f2\'b0\f0 F (45 minutes), or until knife inserted in center comes out clean. Allow to stand for 5 minutes before cutting and serving. This quiche is excellent when served hot or cold.
\par COOKING TIME: Until Turnovers are golden brown
\par
\par \i 1 Clove Garlic, crushed
\par \f1\'be cup (1 small can) Salmon, drained\f0
\par \f1\'be cup Ricotta Cheese \f0
\par \f1\'be cup Mozzarella Cheese \f0
\par 4 oz Cream Cheese
\par 6 Tbsp. Butter or Margarine
\par 2 Tbsp. Olive Oil
\par Fillo Dough
\par \i0
\par Melt butter or margarine, add olive oil and set aside. Mix cheeses, Salmon and crushed garlic. Stack three sheets of fillo dough together with butter/olive oil mix between each sheet. Cut into six strips and place a small Tbsp. filling on end of each strip. Diagonally roll, folding strip over on itself. Brush each piece with more butter and bake until golden at 400\f2\'b0\f0 F .
\par \i\f1 1 (15\'bd oz.) can Salmon, well drained\f0
\par 1 lb. Mushrooms, medium-sized
\par \f1\'bd cup Onion, finely minced \f0
\par \f1\'bd cup Dry Bread crumbs\f0
\par \f1\'bc cup Butter or Margarine \f0
\par \f1\'bc tsp. Black Pepper \f0
\par \f1\'bc tsp. Paprika \f0
\par \i0
\par Wash mushrooms well, remove the stems and place caps aside; chop up mushroom stems and onions. Melt butter in frying pan over medium heat, add chopped mushrooms and onions, and cook (10 minutes), or until tender, stirring frequently. Remove pan from heat, stir in flaked Salmon, bread, crumbs, pepper, and paprika. Fill mushroom caps with the Salmon mixture and place in a large baking dish. Melt any remaining butter and brush over the stuffed mushrooms. Sprinkle lightly with paprika, then bake at
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HALIBUT with MUSHROOMS and SHRIMP SAUCE \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 25-30 Minutes
\par
\par SEAFOOD ALTERNATIVES: Snapper, Pollock, Cod, or other White Fish
\par
\par \i\f1 2\'bd lbs. Halibut\f0
\par 3 Bay Leaves
\par 1 Onion, sliced
\par 1 cup Celery Leaves
\par 1/3 lb. Mushrooms
\par 1 Tbsp. Salt
\par 1 tsp. Thyme
\par \f1\'bd tsp. Onion Powder \f0
\par \f1\'bd Tsp. Celery Seed \f0
\par * Garlic-Wine Shrimp Sauce
\par \i0
\par Wash Halibut (or other White Fish) and tie in a cheesecloth bag to poach gently in 2 quarts of water seasoned with salt, bay leaves, onion, thyme, onion powder, celery seed and celery leaves. Poach until fish is firm (about 10 minutes), then remove fish from water and drain (retaining Fish Stock). Remove bones and skin, and cut into individual servings.
\par \f1 Melt 2 Tbsp. butter in pan and saute clove crushed garlic, sherry, Shrimp and mushrooms. Melt \'bc cup butter or margarine in saucepan over low heat; stir in flour, pepper, celery salt and onion powder. Remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained Fish Stock and milk and add mushrooms and Shrimp. Butter a baking dish and spread a thin layer of sauce over the bottom and lay fish on top of the sauce. Cover with remaining sauce and bake at 350\f2\'b0\f0 F (15-20 minutes), or until fish flakes easily when tested with a fork.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SMOKED ALASKA HALIBUT in HERB BUTTER \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 24-25 Minutes
\par
\par \i 2 lbs. Smoked Halibut Fillets
\par 1 Clove Garlic
\par 1 Onion, chopped
\par 1 cup Butter\i0
\par \i\f1\'bc tsp. Seafood Seasonings\f0
\par \f1\'bc tsp. Marjoram \f0
\par 1/8 tsp. Thyme
\par Fresh Parsley, chopped - as a garnish
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Pinch Ground Oregano
\par \i0
\par Melt butter in saucepan over low heat and add whole garlic, seasonings and herbs. Remove from heat and allow to steep for one hour. Place Halibut Fillets in a baking dish and pour herb butter over fish. Cook at 350\f2\'b0\f0 F (15 minutes), garnish with parsley, and serve with lemons wedges to the side.
\par \f1\'bd cup Dry White Wine (or Chicken Broth) \f0
\par 1 Tbsp. Lemon Juice
\par * Mushroom Sauce
\par \i0
\par \f1 Place Halibut Fillets in a shallow baking dish and pour \'bd cup dry white wine (or chicken broth), and 1 Tbsp. lemon juice over fish. Cover and bake at 400\f2\'b0\f0 F (approximately 10 minutes). Allow to cool slightly, then drain fish liquid into a measuring cup. Add additional wine or water to make one cup of fish liquid.
\par Saute mushrooms, onions and thyme in 2 Tbsp. butter and set aside. Melt 2 Tbsp. butter and blend 4 Tbsp. flour to make a roux. On low heat, blend in 1 cup of fish liquid and 1 cup of milk, slowly bringing to a boil, stirring constantly. Cook (1-2 minutes), until thickened and remove from heat; add mushroom mixture and let cool. Spoon sauce over Halibut, covering completely. Spread 1 cup shredded Monterey Jack cheese over Halibut and bake, uncovered at 400\f2\'b0\f0 F (10-12 minutes), or until sauce is bubbling around edges and cheese has melted. Dust lightly with paprika or dill weed, and garnish with chopped chives, if desired.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SWEET and SOUR ALASKAN HALIBUT \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 25-30 Minutes
\par
\par \i 1 lb. Halibut Fillets
\par \f1\'be cup Flour\f0
\par 2/3 cup Water
\par 1 tsp. Baking Powder
\par 1 tsp. Salt
\par * Sweet and Sour Sauce\i0
\par
\par Moisten Halibut Fillets with damp cloth and cut into 1" cubes. Prepare batter of flour, baking powder, salt, and water. Heat deep fat in fryer or saucepan to 375\f2\'b0\f0 F. Coat Halibut with batter and fry until golden brown, turning once. Drain well on paper toweling and keep warm. Serve the Sweet and Sour Sauce* over the fish, accompanied by rice and stir fried vegetables.
\par
\par \pard\li720\b * \ul Sweet and Sour Sauce\ulnone\b0
\par 1 cup Pineapple Juice
\par \pard\tab\f1\'bd cup Mild Vinegar, such as Rice Vinegar\f0
\par \tab\f1\'bc cup Salad Oil \f0
\par \pard\li720\f1\'bc cup Brown Sugar \f0
\par 2 Tbsp. Ketchup
\par \pard\tab 1 Tbsp. Cornstarch
\par \pard\li720 2 tsp. Soy Sauce
\par 1 tsp. Pepper
\par \f1\'bd tsp. Chili Powder \f0
\par \pard
\par \pard\li720 In a small jar, shake the cornstarch and vinegar together until blended smooth. In a saucepan, combine the other ingredients and add the cornstarch mix. Cook, stirring, until mixture comes to a boil. Keep warm over a double boiler.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SALMON SCAMPI with WINE \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 15-20 Minutes
\par
\par \i\f1 1\'bd lb. Salmon Fillets\f0
\par 2 Lemons, cut into wedges
\par 1 Clove Garlic, minced
\par \f1\'bd cup Dry White Wine\f0
\par 6 Tbsp. Butter or Margarine
\par 2 Tbsp. Bacon Drippings
\par 2 Tbsp. lemon Juice
\par 1 tsp. Tarragon
\par \f1\'bd tsp. Oregano Leaves \f0
\par \f1\'bd tsp. Thyme leaves \f0
\par Fresh Parsley, chopped - as a garnish
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par \i0
\par \f1 Cut Salmon Fillets to 1-1\'bd\f0 " pieces. In frying pan, cook enough bacon (2-3 strips) to yield 2 Tbsp. Drippings (use bacon for another dish or enjoy as you continue remainder of recipe. Saute Salmon pieces in the bacon drippings over medium heat, turning gently to brown evenly; remove to a baking dish and keep warm. Melt the butter (or margarine) in a small sauce pan and add the garlic and spices. Cook (2-3 minutes), stirring over low-medium heat to fully extract the juices and flavors; remove from heat and add wine and lemon juice to make a sauce; pour sauce over the fish. Bake at 400\f2\'b0\f0 F (10 minutes) and serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley.
\par Cube 6 slices of bread and spread on bottom of a glass baking dish. Mix Halibut cubes, celery, onion, chestnuts and mushrooms, and spread on top of bread cubes seasoned with salt and pepper. Cube remaining bread and add on top of mixture. Mix beaten eggs, milk and mayonnaise, pour over casserole and refrigerate overnight (covered). When ready to bake, cover with cream of chicken soup and bake at 325\f2\'b0\f0 F (45 minutes uncovered). Remove from oven, cover with cheese and bake (15 minutes longer).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SALMON STEAK EN PAPILLOTE \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 10 Minutes
\par
\par \i 4 Salmon Steaks
\par \f1\'bd cup White Wine \f0
\par \f1\'bd cup Evaporated Milk\f0
\par \f1\'bc cup Green Onion, white part only, finely chopped \f0
\par 2 Tbsp. Butter or Margarine
\par 1 Tbsp. Cornstarch
\par 1 tsp. Fresh Ginger Root, grated
\par \f1\'bd tsp. Lime Juice \f0
\par \f1\'bc tsp. Pepper\f0
\par Dash Cayenne Pepper - to taste\i0
\par
\par Cut 4 large heart shapes 15" x 14" from heavy duty foil. Brush one half of each heart with margarine; arrange a Salmon Steak on each buttered half of foil. Combine teaspoon ginger and pepper. Sprinkle over each Salmon portion. Fold foil over fish, folding edges together and pleat to form a tight seal. Place on baking sheet and bake in pre-heated 500\f2\'b0\f0 F oven (10 minutes), or until packets puff. Fish should just begin to flake when touched with a fork.
\par
\par \f1 Saute chopped green onion in margarine. Stir in cornstarch to make a roux. Add white wine and stir well. Add milk. Stir constantly over medium heat until thickens and boils. Add \'bc tsp. ginger root, lime juice and dash of cayenne. To serve, spoon sauce into a pool on plates and carefully place Salmon steak on top of sauce. Garnish with dill sprigs. \f0
\par Mix cream cheese, Salmon, onion, and garlic together. Lay out won-ton wrappers, and place 1 tsp. of the mixture in the center of each; moisten edges of each with water, fold over and pinch edges tightly to seal. Deep fry the won-tons at 375\f1\'b0\f0 F until golden brown. Drain well on paper toweling. Serve hot with Won-Ton Sauce.*
\par
\par \tab\b *\ul Won-Ton Sauce\ulnone
\par \tab\b0 1 cup Chili Sauce
\par \pard\li720 2 Tbsp. Horseradish
\par 1 tsp. Worcestershire Sauce, or more to taste
\par \pard
\par \tab Thoroughly mix ingredients and serve with won-tons.
\par \f1 Melt \'bd cup butter (or margarine) in a glass baking dish and place Halibut on top of melted butter. Sprinkle fish with garlic powder and dill, and spread 1\'bd cups shredded cheese on top of the Halibut. Garnish with silvered almonds and bake at 350\f2\'b0\f0 F (45 minutes) or until fish can be separated easily with a fork.
\par \i\f1 1\'bd-2 cups cooked Salmon (1 large can) \f0
\par 1 (12 oz.) Evaporated Milk
\par 1 large Onion, diced
\par \f1 1\'bd cups Celery, diced \f0
\par 3 large Potatoes, diced
\par 3 Tbsp. Butter or Margarine
\par 2 Tbsp. Cornstarch
\par \i0
\par Using butter or margarine, saute celery and onion until slightly brown. Add potatoes and enough water to cover ingredients. Simmer (about 20 minutes), or until potatoes are tender; stir cornstarch into 1 cup of water and add to mix. Increase heat to thicken, then add milk and Salmon. Serve when hot.
\par Melt 2 Tbsp. butter and saute celery and onions in a sauce pan. Add potatoes and enough water to cover and simmer until potatoes are tender. Melt remaining 2 Tbsp. butter and blend in 2 Tbsp. flour to make a roux. Add roux and evaporated milk to potatoes and heat until thickened over medium heat, stirring constantly. Add seasonings, Salmon and tomatoes and heat until steamy - being careful not to boil. Add cheese just before serving.
\par \f1\'bd tsp. red Pepper Flakes, or to taste\f0
\par Cilantro, chopped for garnish
\par Tortilla Chips
\par \i0
\par Saute onions and garlic in butter or margarine in a large skillet, over medium heat (3-4 minutes), or until soft; stir in oregano, cumin and red pepper flakes and saute (1-2 minutes); stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer (5 minutes); stir in corn kernels. Place Cod Fillets on top of broth and spoon liquid over Cod; cover and simmer 5 minutes or until Cod just flakes when tested with a fork. Set each fillet in a large soup bowl, spoon broth around Cod and sprinkle with cilantro. Garnish each bowl with tortilla chips.
\par \ulnone In a large cooking pot, saute onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water and simmer covered (2 hours), stirring occasionally. Add wine, cook uncovered 10 minutes. Add Halibut pieces and Clams and cook until Clam shells pop open (approximately 10 minutes). Add Shrimp, and Crab until well heated (avoid stirring so the fish chunks won't break apart). Serve with garlic bread and a green salad.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 NEW ENGLAND CLAM CHOWDER\cf2\b0
\par
\par \ulnone COOKING TIME: 30 Minutes
\par
\par \i\f1 2 Cans (6\'bd oz. each) Minced Clams, drained and liquid reserved\f0
\par 2 cups Milk
\par 2 cups Potatoes, diced
\par \f1\'bd cup Onion, chopped\f0
\par \f1\'bc cup Cut-up Bacon\f0
\par Pepper - to taste
\par \i0
\par Cook and stir bacon in a 2-quart saucepan, until bacon is crisp. Add enough water to reserved Clam liquid to measure 1 cup. Stir Clams, liquid, potatoes, onions and pepper together; heat to boiling; reduce heat; cover and cook until potatoes are just tender (15 minutes). Stir in milk, heat, stirring occasionally - just until hot, but do not boil.
\par \b0\i 4 lb. large Shrimp (26/30 per lb.) in shells
\par 1 lb. Butter or Margarine
\par \f1\'bd cup Lemon Juice\f0
\par \f1\'bd cup Black Pepper, finely ground\f0
\par 2 tsp. Fresh Basil, chopped
\par 2 tsp. Cayenne Pepper
\par 2 tsp. Fresh Oregano, chopped
\par 5 Cloves Garlic, minced
\par 1 Bay Leaf, crumbled
\par 1 pinch of Salt - or to taste
\par \i0
\par Melt the butter or margarine in a large deep-dish frying pan over low heat. When butter melts, increase the heat, and add all remaining ingredients, except Shrimp. Cook (about 10 minutes), stirring often, until browned nicely. Add Shrimp, stirring and turning to coat well with seasoned butter; cook until the Shrimp have turned a reddish pink (about 10 minutes). Peel Shrimp when served.
\par Beat eggs gently, with water. Rinse Shrimp in cold water and dry on paper towels; dip first into corn flake crumbs, then eggs, then into crumbs again. Place Shrimp in oiled shallow baking pan so they do not touch each other, then sprinkle with salt and pepper to taste. Turn each Shrimp once so that both sides are oiled, then bake at 450\f2\'b0\f0 F (6-8 minutes). Serve with Shrimp Sauce* or other favorite sauce.
\par
\par \pard\li720\b * \ul Shrimp Sauce\ulnone
\par \b0 1 Hard Boiled Egg, chopped
\par \f1 \'bd Onion, grated\f0
\par 1 cup Chili Sauce
\par 1 cup Mayonnaise
\par \f1 \'bc cup Pickle Relish\f0
\par 1 Tbsp. Lemon Juice
\par \f1 \'bd tsp. Mustard\f0
\par
\par Combine all ingredients and chill; serve with baked Shrimp.
\par Melt one stick of butter (or margarine) in a skillet and saute garlic, onions, celery, parsley, and rosemary (about 2-3 minutes). Melt the rest of the butter and add beer to the sauted vegetables and herbs; add Worcestershire sauce and lemon juice. Dip each Shrimp in the seasoned butter and bake at 350\f2\'b0\f0 F, until the Shrimp turn pink (about 15 minutes). Put in a handful of Shrimp in large bowls and spoon a large serving of the spicy butter sauce over it. Serve with French or Italian bread to dip in remaining spicy butter sauce.
\par \i 1 lb. medium Shrimp, shelled and de-veined
\par \f1\'bd cup Vegetable Oil\f0
\par 1 Tbs. Catsup
\par 1 tsp. Favorite Seafood Seasoning
\par \i0
\par Combine and mix oil, catsup, and seafood seasoning and add Shrimp, allowing them to marinate overnight. The next day, broil the Shrimp for approximately 4 minutes on each side. *NOTE: Do not overcook the Shrimp.
\par \f1 Butterfly jumbo Shrimp; cut bacon into 1-\'bd\f0 " inch pieces. Saute onion in oil with crushed garlic. Place slice of bacon over each Shrimp and place on platter for a moment. Beat eggs, add flour to eggs and continue beating with wire whisk until batter thickens. Holding Shrimp and bacon together, dip in batter and place in hot oil (2-3 minutes). Remove from oil, drain on paper toweling and set aside to cool.
\par
\par \tab * \ul\b Shrimp Sauce\ulnone\b0
\par \pard\li720\f1\'bd cup Water\f0
\par \f1\'bc cup Catsup\f0
\par 3 Tbsp. Sugar
\par 2 Tbsp. Worcestershire Sauce
\par 2 Tbsp. Cornstarch
\par 2 Tbsp. Water
\par 1 Tbsp. Olive Oil
\par 1/2 tsp. Salt - or to taste
\par \pard\tab Dash Black Pepper - to taste
\par
\par \pard\li720 Mix catsup, Worcestershire sauce, sugar, pepper and water in a small bowl; blend cornstarch and water in a cup. Mix olive oil, crushed garlic and salt and heat until garlic is golden brown; add to the catsup mix and bring ingredients to a boil; stir in cornstarch until mixture thickens. Spoon sauce over Shrimp and onions.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BUTTERFLY SHRIMP with SNOW PEAS\cf0
\par \cf2\ulnone
\par \b0 COOKING TIME: 2-3 Minutes
\par
\par \i\f1\'bd lb. Large Shrimp, peeled and de-veined\f0
\par 1/3 lb. Snow Peas
\par 8 large Water Chestnuts
\par 2 Green Onions, chopped
\par 1 large Clove Garlic, minced
\par \f1\'bd cup Straw Mushrooms\f0
\par \f1\'bd cup Chicken Stock\f0
\par 3 Tbsp. Peanut Oil
\par 2 tsp. Fresh Ginger, slivered
\par 2 tsp. Soy Sauce
\par 1 tsp. Dry Sherry
\par \f1\'bd tsp. Salt\f0
\par 1 pinch Sugar
\par Cornstarch Paste
\par \i0
\par Soak snow peas in cold water for 2 hours to crisp up, and soak large Shrimp in salted cold water for 1 hour. Drain straw mushrooms; break off ends of snow peas; peel and rinse water chestnuts. Shell Shrimp, keeping tail intact - then slit Shrimp around upper curve, but don't cut through, de-vein, and spread the Shrimp almost flat. Cut green onion into 2" lengths and slice water chestnuts crosswise into thin pieces. Mix soy sauce, sherry, salt and sugar together in a small bowl.
\par
\par To stir-fry - swirl peanut oil into very hot wok; when oil barely begins to smoke, add Shrimp and stir-fry until they curl (about 20 seconds) and remove to a serving platter. Stir-fry mushrooms (30 seconds); add garlic and ginger and stir-fry another 30 seconds. Add snow peas and water chestnuts; stir-fry all briskly for 1 minute. Add stock mixture and bring to boil; keep tossing until snow peas are bright green and still crisp (do not overcook). Lift ingredients out of liquid with long-handled strainer and dribble in cornstarch paste to thicken slightly. Return ingredients, including Shrimp to hot oil mix and stir briefly one more time. Serve immediately.
\par \i 1 lb. Large or Medium Shrimp, shelled and de-veined
\par \f1\'bd cup Warm Beer\f0
\par 3 Tbsp. Butter or Margarine
\par \f1 1 \'bd tsp. Garlic, minced\f0
\par 1 tsp. Black Pepper, freshly-ground
\par 1 tsp. Worcestershire Sauce
\par \f1\'bd tsp. Salt\f0
\par \f1\'bd tsp. red Chile Pepper Flakes\f0
\par \f1\'bd tsp. Thyme\f0
\par \f1\'bd tsp. Rosemary\f0
\par \f1\'bc tsp. Cayenne\f0
\par 1/8 tsp. Oregano
\par \i0
\par Rinse Shrimp and pat dry with paper towel. Using a mortar and pestle, grind seasonings thoroughly. Using high heat, melt butter, garlic, ground seasonings and Worcestershire sauce in a large skillet. When mix bubbles add Shrimp and cook - stirring and shaking the skillet. After 2 minutes, add beer and cook another 3 minutes. Remove Shrimp and reduce seasoning sauce. Serve Shrimp over rice with sauce spooned over the top.
\par \i0 Toss Shrimp with fresh lime juice in a medium-sized bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl; sprinkle generously over the Shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray and heat to hot. Add the Shrimp and cook (3 minutes), or until the Shrimp are pink, stirring constantly. Spoon Shrimp into a serving dish and chill covered, for 1 hour or longer. Garnish with lime wedges when ready to serve.
\par \f1 Saute green onions in olive oil (approximately 4 minutes); add garlic and stir, adding thyme, cayenne, black pepper, and basil and cook over low heat for five more minutes. Slowly add all other ingredients except for the pasta, Shrimp, and cheese. Cook over low heat (about \'bd hour), or until the liquid is sufficiently reduced down. Saute Shrimp in some butter and garlic until 75% cooked, then add sauce and cook (an additional 2 minutes). Add the cooked pasta and toss well with the grated cheese. Ser\f0 ve hot.
\par
\par SERVINGS PER RECIPE: 4-6
\par \pard\li720
\par \cf0\fs20
\par }
CARIBBEAN-STYLE COCONUT SHRIMP
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\par \i 1 lb. Jumbo or Medium Shrimp - peeled and de-veined
\par \i0
\par Dip Shrimp individually into the batter* and then roll in the coating.** Deep fry and allow to drain on paper toweling. Serve with favorite sauce or dip.
\par
\par \pard\li720\i * \ul\b\i0 Batter\ulnone\b0\i
\par \i0 1 Egg
\par \f1 \'be cup Flour\f0
\par \f1 \'bd cup Beer\f0
\par \pard\tab\f1 \'bd Tbsp. Baking powder\f0
\par
\par \tab Mix together all ingredients to make Batter.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CHILI SHRIMP with BASIL\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 1-2 Minutes
\par
\par \i 1 lb. Large Shrimp, peeled and de-veined
\par 8 Chives
\par \f1\'bd Sweet red Pepper\f0
\par 2 Tbsp. Unsalted, Roasted Peanuts
\par Pinch of Salt - to taste
\par \i0
\par Bring 2 quarts of lightly salted water to a rapid boil and add the Shrimp, cooking until a rosy pink (1-2 minutes). To test, cut one Shrimp in half - if it is white in the center, Shrimp are done. Immediately transfer all the Shrimp to a bowl of ice water to stop all cooking and to cool. When chilled, drain and refrigerate until ready to use.
\par
\par Mince red pepper and chives and place in separate containers. Chop peanuts in a food processor and set aside. Combine the sauce ingredients and mix well; toss the Shrimp with Basil Sauce* and place in a decorative serving bowl. Sprinkle Shrimp with red pepper, chives and peanuts and serve.
\par \i 1 to 2 lbs. Medium or large Shrimp, peeled with tails left on.
\par 1 cup Heavy Cream
\par 1 cup Fresh Cilantro
\par 2 Cloves Garlic
\par 2 Scallions (Green Onions), sliced
\par 1 Jalapeno Pepper, halved and seeded
\par 3 Tbsp. Olive Oil
\par 3 Tbsp. Fresh Lime Juice
\par 1 Tbsp. Fresh Ginger, chopped
\par 1 tsp. Sugar
\par \f1\'bd tsp. Salt\f0
\par \i0
\par Combine cilantro, ginger, garlic, scallions, jalapenos, and process in a food processor until finely chopped; add sugar, salt, oil and lime juice and mix well. Toss Shrimp in mixture until well-coated, cover in a bowl, and let cool for about an hour. After an hour, spoon the Shrimp out of marinade and saute lightly (without additional oil) until barely cooked. Arrange on serving plate and chill in refrigerator. Add reserved marinade to the liquid from the cooked Shrimp and oil, and stir until the liquid evaporates, leaving a thick green puree. Add cream and boil again, stirring constantly, until thick enough to pour (sauce thickens further as it cools); into a serving bowl and refrigerate with the Shrimp until both are chilled and ready to serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CHINESE SHRIMP \cf2
\par \cf3\ulnone\b0
\par COOKING TIME: 33-34 Minutes
\par
\par \i 1 lb. Large Shrimp, peeled and de-veined
\par \f1\'bd lb. Snow Peas\f0
\par 2 Spring Onions, chopped
\par 1 Carrot, thinly sliced
\par 1 Stalk Celery, thinly sliced
\par 2 Tbsp. Garlic, minced
\par 3 Tbsp. Soy Sauce
\par \f1\'bd Tbsp. Black Pepper\f0
\par \i0
\par Boil Shrimp in hot water (7-8 minutes), or until Shrimp turn rosy pink, then rinse in cold water. In a heat-proof bowl, add Shrimp, soy sauce, garlic, and then all remaining ingredients, and top with black pepper. Place bowl in steamer and cook (25 minutes).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CURRIED CORN and SHRIMP SOUP\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 30 Minutes
\par
\par \i\f1\'bd lb. medium or large Shrimp \f0
\par 2 medium Tart apples, chopped fine
\par 1 large Onion, chopped
\par 1 large red Bell Pepper, stemmed and seeded
\par 4 cups Cold Buttermilk
\par 2 cups Chicken Broth
\par \f1 1\'bd cups Cooked Corn Kernels\f0
\par \f1\'bd cup Fresh Cilantro, minced\f0
\par \f1\'bc cup Lime Juice\f0
\par \f1\'bd tsp. Curry Powder\f0
\par \i0
\par Combine chicken broth, apples, onion, and curry; cover and bring to a boil, then simmer until apples mash easily (about 30 minutes). After allowing to chill until cold (at least 3 hours) smoothly puree mixture in a blender or food processor. Cut a few thin slivers from bell pepper and set aside; dice remaining pepper and put into a soup tureen with apple puree, buttermilk, lime juice, cooked corn kernels and minced cilantro. Ladle soup into bowls and top with Shrimp, bell pepper strips, and cilantro sprigs.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CREOLE GARLIC and SHRIMP APPETIZER\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 3-4 Minutes
\par
\par \i\f1 1\'bd lbs. Shrimp, peeled and de-veined\f0
\par 4 Cloves of Garlic, minced
\par \f1\'be cup Dry White Wine\f0
\par 2/3 cup Lemon Juice
\par \f1\'bd cup Butter or Margarine \f0
\par 2 Tbsp. Fresh parsley, minced
\par 2 Tbsp. Pernod
\par 1 Tbsp. Shallots, minced
\par 1/8 Tbsp. Cayenne Pepper
\par 1 tsp. Olive Oil
\par \f1\'bd tsp. Lemon Juice\f0
\par \f1\'bc tsp. Paprika\f0
\par 1/8 tsp. Salt
\par 1 pinch Flour
\par \i0
\par \f1 Cream butter with wooden spoon for several minutes. Add parsley, shallots, garlic, seasonings, Pernod and \'bd tsp. lemon juice; mix well and set aside. Heat olive oil in large skillet; coat Shrimp with flour; shake excess flour from Shrimp, and add Shrimp to skillet. Saute Shrimp very quickly (about 3 minutes); as they begin to turn pink, cook them on other side. When Shrimp are done, drain oil from skillet; add \'bd cup lemon juice and the wine and shake pan briefly over heat, about 1 minute. Add reser\f0 ved garlic butter and toss Shrimp quickly with wooden spoon; when butter is melted, saute Shrimp on both sides (about 15-20 seconds) and serve immediately.
\par Salt and Freshly-Ground Black Pepper - to taste
\par Freshly Cooked Rice
\par \i0
\par Cut bacon pieces in half and put in a large soup kettle. Cook bacon over low heat to collect fat, then remove bacon slices, drain on paper towels and set aside. Add the onions to the bacon drippings in the kettle and cook over moderate heat until golden brown, stirring all the while. Add garlic, bay leaves, green pepper, thyme, sugar, salt and pepper, and cook slowly until green pepper has wilted. Add cut okra and cook (5 minutes), stirring all the while. Heat olive oil in a large skillet and add the ham bone, chicken wings and veal cubes; cook over medium heat, stirring to brown meats on all sides. Pour off any excess fat, then add the meats and bones to the kettle.
\par
\par Pour a cup of water into the skillet and use a wooden spoon to loosen all the brown particles that cling to the bottom and sides. Mix well and pour into the kettle. Add the parsley, tomatoes, lemon juice and Tabasco and Worcestershire sauces, along with the Shrimp, Crab, Oysters (with their liquid) and reserved bacon. Add just enough water to cover all ingredients and bring the gumbo to a boil and turn off the heat. Stir in the file powder and stir to mix but do not boil again. To serve, spoon a mound of cooked rice into the middle of each soup plate, then ladle the gumbo around the rice.
\par 4 Water chestnuts \ul or\ulnone\f1 \'bd Medium Onion\f0
\par 2 Bacon strips
\par 1 Egg, beaten
\par 2 Tbsp. Corn starch
\par Oil for deep-frying
\par Salt - to taste
\par Black pepper - to taste
\par \i0
\par Finely mince Shrimp, bacon, onion or water chestnuts together, mix together and place in bowl. After removing crusts, dice bread into very fine cubes and add to Shrimp mixture. Add salt, pepper, egg and 2 Tbsp. corn starch to mixture and combine thoroughly.
\par
\par Fill a wok 1/3 to half with oil cooking oil and heat on high until oil is ready for deep frying. Take 2 tsp. and dip them into Shrimp mixture to form a 1" diameter ball. Drop about balls into hot oil and allow to deep fry (3 minutes). Turn balls so that each will fry to a golden brown color. Remove balls to paper toweling to drain excess oil. Repeat this procedure until all of the mixture is used up. Place Shrimp balls on a serving platter. Garnish with parsley or other raw vegetable.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 EASY CHEESE and SHRIMP GYOZAS\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 9-10 Minutes
\par
\par \i\f1\'bd lb. Large Shrimp shelled and de-veined\f0
\par 1 package (12-16 oz.) Round Won-Ton Wrappers
\par 5 Water chestnuts (fresh), finely chopped
\par 2 Green onions, chopped
\par 2 Chinese sausages, finely chopped
\par \f1 1\'bc cup Grated Monterey Jack Cheese (about 5 oz.)\f0
\par 2/3 cup Chicken stock
\par \f1 1\'bd Tbsp. Chopped fresh coriander\f0
\par 2 tsp. Dry sherry
\par \f1 1\'bd tsp. Salt\f0
\par 1 tsp. Finely minced ginger
\par 1 tsp. Cornstarch
\par \i0
\par Toss Shrimp with 1 tsp. of the salt and let stand for 10 minutes. Rinse thoroughly, drain, and pat dry. Finely chop the Shrimp and place in a mixing bowl; add remaining salt with ginger, wine, cornstarch, water chestnuts, green onions, coriander, sausages and cheese and mix thoroughly. If using won ton wrappers, trim the corners to make them round and place 1 heaping tsp. of the filling mix in the center of each wrapper. Moisten the edge of the wrapper with water and fold in half to enclose the filling and form a half circle; pinch edges together to seal. Set each "Gyoza" on a baking sheet and cover with a towel.
\par
\par To cook and sauce 4 servings, add 1 Tbsp. of oil to a 10" frying pan and set over medium heat. Arrange 12 Gyozas in a single layer on the pan; pan fry (1 minute), or until lightly browned. Turn the Gyozas over and brown the other side (about 1 minute longer). Add the chicken stock; shake the pan to prevent the Gyozas from sticking, then cover and cook at a low boil (2 minutes). Remove the Gyozas to a plate and keep warm.
\par
\par \tab\b * \ul Lime Cream Sauce\ulnone\b0
\par \pard\li720\f1\'bd cup Whipping Cream\f0
\par 1 Tbsp. Olive Oil
\par 1 Tbsp. Lime Juice
\par Fresh Coriander
\par \pard\tab Salt and White Pepper, to taste
\par
\par Using the same pan Gyozas were fried in, increase the heat to high and add the cream; bring to a boil and cook, stirring until thickened (about 45 seconds). Stir in the lime juice; season to taste with salt and pepper. To serve, divide the sauce among 4 plates; arrange 3 Gyozas on each plate and garnish with fresh coriander.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GARLIC SKEWERED SHRIMP FOR BBQ\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 6-8 Minutes
\par
\par \i\f1 1\'bd lb. Jumbo Shrimp, peel and de-vein\f0
\par \f1\'bd cup Garlic Oil\f0
\par 1 Tbsp. Tomato Paste
\par 2 Tbsp. red Wine Vinegar
\par 2 Tbsp. Fresh Basil, chopped
\par Salt and Freshly-Ground Black Pepper - to taste
\par \i0
\par While soaking 8 wooden skewers in cold water for 1 hour, mix together all ingredients (except Shrimp) to make marinade, then toss with Shrimp and refrigerate 30-45 minutes, tossing occasionally. Remove the Shrimp, reserving marinade. Bend each Shrimp almost in half, so the large end almost touches the smaller end, then insert skewer just above the tail so it passes through the body twice. Grill 4-6" from coals (6-8 minutes), or until cooked through, turning frequently and brushing two or three times with reserved marinade.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GINGER and GARLIC SHRIMP\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 2 (+) Minutes
\par
\par \i 16 Jumbo Shrimp, with Shell on, but de-veined
\par 3 Cloves Garlic, peeled and crushed
\par 1" piece Fresh Ginger, peeled and minced
\par Green Onions/Scallions (thinly sliced)
\par \f1\'bc cup Vegetable Oil\f0
\par Salt and Black pepper - to taste
\par \i0
\par \f1 Heat oil over high heat in a wok or large heavy skillet; stir fry the Shrimp for 2 minutes then drain thoroughly on paper toweling. Return \'bd Tbsp. oil to the wok and reheat. Toss in the Shrimp, along with the ginger, garlic, and onions and stir fry (20 seconds). Season with salt and freshly ground pepper and stir fry (an additional 20 seconds), and serve. \f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GINGER SHRIMP with SNOW PEAS\cf0
\par \cf2\ulnone
\par \b0 COOKING TIME: 5 Minutes
\par
\par \i\f1\'be lb. Medium Shrimp, peeled and de-veined\f0
\par 1 Clove Garlic, crushed
\par 8 oz. Water Chestnuts, sliced
\par \f1 1\'bd cup Fresh or Frozen Snow Peas (about \'bc lb.)\f0
\par \f1\'bd cup Chicken Broth\f0
\par 2 Tbsp. Peanut Oil
\par 2 Tbsp. Soy Sauce
\par 1 Tbsp. Cornstarch
\par 1 Tbsp. Cold Water
\par 1 Tbsp. Fresh Ginger
\par \f1\'bc tsp. Sesame Oil\f0
\par Grated Chow Mein Noodles, or Cooked Rice
\par \i0
\par Combine and heat the oils in a wok or heavy skillet until hot, but not smoking; add Shrimp and stir fry (2 minutes). Transfer to plate and set aside. Add garlic to wok and stir briefly (15-20 seconds); add snow peas, water chestnuts, broth and soy sauce and stir fry (2 minutes). Combine the cornstarch and water in small cup; blend until smooth, then add to wok. Return Shrimp to wok, with ginger, and stir until sauce thickens and mixture is heated through. Serve immediately over chow mein noodles or rice.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP with PASTA, GREEK-STYLE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 25-30 Minutes
\par
\par \i 1 lb. Shrimp, peeled and de-veined
\par \f1\'bd lb. Rigatoni (raw)\f0
\par 1/3 lb. Feta Cheese, crumbled
\par 1 1/3 cup, Tomatoes, chopped
\par 1/3 cup Dry White Wine
\par \f1 1/3 cup Fresh Basil (1\'bd cup dry)\f0
\par \f1\'bc cup Olive Oil\f0
\par 1 Tbsp. Garlic, minced or crushed
\par \f1\'bd tsp. Oregano\f0
\par \f1\'bd tsp. red Pepper Flakes\f0
\par Salt and Black Pepper - to taste
\par \i0
\par Preheat oven to 400\f2\'b0\f0 F and set a large pot of water on the stove to boil. In a large bottomed pot, saute the garlic in half the olive oil; cook briefly, then add the tomatoes; continue cooking briefly, then add the wine, salt, pepper, basil and oregano. Simmer on low heat (about 10 minutes). Saute the Shrimp briefly in remaining olive oil and sprinkle with pepper flakes as they cook. Remove Shrimp from heat and place in a baking pan; sprinkle with crumbled feta cheese and Spoon tomato sauce over all, then bake (10 minutes). At the same time, cook rigatoni in boiling water. To serve, spoon mixture over rigatoni.
\par Boil walnuts in 5 cups of water, continually changing water until clear. When clear, boil with sugar until sugar dissolves. Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown (no longer golden). Place walnuts on cookie sheet to cool. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp, then set aside. Mix honey, mayonnaise, lemon juice and condensed milk in a medium bowl until smooth. Heat oil until boiling, then deep fry Shrimp until golden brown. Drain oil, then fold in honey-mayonnaise mixture; mix well, then sprinkle with walnuts, and arrange nicely on a serving platter.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HOT and SPICY SHRIMP\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 45 Minutes
\par
\par \i 2 lb. Fresh large Shrimp, in their shells
\par 1 lb. Butter
\par 3 Cloves Garlic, chopped
\par 2 Bay Leaves, crumbled
\par \f1\'bc cup Peanut Oil\f0
\par 2 Tbsp. Rosemary
\par 2 Tbsp. Ground Cayenne Pepper
\par 1 Tbsp. Paprika
\par 2 tsp. Black Pepper, freshly-ground
\par 2 tsp. Lemon Juice
\par 1 tsp. Basil, chopped
\par 1 tsp. Thyme, chopped
\par 1 tsp. Oregano, chopped
\par Pinch of Salt - or to taste
\par \i0
\par Melt together butter and oil in a flame-proof baking dish; add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn heat down and simmer (10 minutes), stirring frequently. Remove dish from heat and allow flavors to blend for at least 30 minutes. Pre-heat oven to 450\f2\'b0\f0 F. Reheat the sauce, add Shrimp, and cook over medium heat until the Shrimp begin to turn pink, then bake in oven (about 30 minutes), taste for seasoning and add salt if necessary.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 DEEP-FRIED SHRIMP with BATTER\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 2-3 Minutes
\par
\par \i 1 lb. large or jumbo Shrimp, peeled and de-veined
\par 1 Egg
\par 4 cups Oil
\par 1 cup Cornstarch
\par \f1\'be cup Water\f0
\par \f1\'be cup Flour\f0
\par 1 Tbsp. Olive Oil
\par 2 tsp. Baking Powder
\par 1 tsp. Salt - or to taste
\par Prepared Shrimp Cocktail Sauce
\par \i0
\par Rinse Shrimp and pat dry; sprinkle with salt, mix well and refrigerate for two hours. Mix flour, baking powder, cornstarch, eggs, oil and water to make a batter. Add 4 cups oil and heat in wok; holding Shrimp by the tails, dip in batter, then drop into hot oil. Fry until golden brown, turning once; drain and serve hot. Use preferred Shrimp Cocktail Sauce, chili sauce or sweet and sour sauce for dipping.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HOT and SPICY KUNG PAO SHRIMP\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: About 10 Minutes
\par \i
\par 1 lb. Jumbo Shrimp, peeled and de-veined
\par 6 Dry red Peppers
\par 1 quart Corn Oil, approx.
\par 2 Tbsp. Sugar
\par 2 Tbsp. Green Onions, chopped
\par 2 Tbsp. Soy Sauce
\par \f1 1\'bd Tbsp. Vinegar\f0
\par 1 tsp. Sesame Oil
\par 1 tsp. Garlic, finely chopped
\par * Batter
\par \i0
\par Butterfly Shrimp (split from back, but do not cut through), then dip Shrimp in batter and deep fry in 2" of oil (about 3 minutes), remove and drain on paper towels. Pre-heat wok or frying pan, add 1Tbsp. corn oil and heat; add peppers, garlic, onions, soy sauce, vinegar and sugar and mix thoroughly. Baste fried Shrimp with sauce, pour on sesame oil and serve at once.
\par
\par \tab\b * \ul Batter\ulnone\b0
\par \pard\li720 1 Egg
\par 1 cup Flour
\par \f1 \'bd cup Cornstarch\f0
\par \f1 \'bd tsp. Baking Powder\f0
\par \pard\b
\par \pard\li840\b0 Mix dry ingredients, then gradually add cold water until mixture is consistency of pancake batter.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 KUNG MING SHRIMP\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: Little
\par
\par \i\f1 1 \'bd lb. Shrimp, peeled and de-veined\f0
\par 2 Egg Whites
\par 1 package Noodles or Rice
\par 2 oz. Mushrooms
\par \f1\'bc cup Green Onions, minced\f0
\par \f1\'bc cup Chicken Stock \f0
\par \f1\'bc cup Cornstarch\f0
\par \f1\'bc cup Peanut Oil\f0
\par 3 Tbsp. Rice Wine or 3 Tbsp. Sherry
\par 1 Tbsp. Sesame Oil
\par 1 tsp. Sugar
\par 1 tsp. Garlic, minced
\par 1 tsp. Ginger, minced
\par Salt - to taste
\par White Pepper - to taste
\par Oil, for deep-frying
\par \i0
\par Coat Shrimp with sesame oil, unbeaten egg white and half of the cornstarch, then allow to stand for 30 minutes or longer. Heat the oil to very hot, and add rice noodles; as they puff, remove and drain on paper toweling. Heat peanut oil in a wok and quickly stir-fry the Shrimp; add mushrooms, cook, and toss, then season to taste with salt and white pepper. Add beaten egg whites, toss gently, then remove Shrimp and mushrooms. Add green onions, ginger, garlic, wine, stock, sugar and remaining cornstarch; toss, and cook (30 seconds). Add Shrimp and mushrooms and heat through. Serve on noodles.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP with LO MEIN\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 5-6
\par
\par \i 1 lb. Large Shrimp, peeled and de-veined
\par 12 oz. Thin Egg Noodles
\par 8 oz. Fresh Bean Sprouts
\par 2 Green Onions
\par 1 Clove Garlic, minced
\par \f1\'bd cup Chinese Chives \f0
\par 2 Tbsp. Vegetable or Peanut Oil
\par \f1 1\'bd Tbsp. Oyster Sauce\f0
\par \f1 1\'bd Tbsp. Soy Sauce\f0
\par 1 Tbsp. Dry Sherry
\par 2 tsp. Sesame Oil
\par 1 tsp. Fresh Ginger, minced
\par \f1\'bd tsp. Sugar\f0
\par \f1\'bc tsp. Salt\f0
\par \f1\'bc tsp. White Pepper\f0
\par * Oyster Sauce
\par \i0
\par \f1 Cook egg noodles until tender but still firm (2-3 minutes); drain, rinse under cold running water and drain one more time. Toss noodles with sesame oil, until well coated. Heat vegetable oil in wok or large skillet over high heat; add ginger and garlic, and stir-fry (10 seconds), add Shrimp; stir-fry until pink (about 1 minute); add sherry and chives; stir-fry until chives begin to wilt (about 15 seconds); add \'bd of the bean sprouts; stir-fry (15 seconds). Add remaining bean sprouts, stir-fry (15 seco\f0 nds more); add Oyster Sauce* mixture and noodles; cook and stir until heated through (about 2 minutes).
\par
\par \pard\li780\b * \ul Oyster Sauce\ulnone
\par
\par \pard\li900\b0 In a small bowl, combine Oyster sauce, soy sauce, sugar, salt and pepper - and mix well.\b
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PRAWNS with BROCCOLI\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 4-5 Minutes
\par
\par \i\f1\'be lb. large Shrimp, peeled and de-veined\f0
\par 1 cup Broccoli Flowerets
\par 3 Tbsp. Ketchup
\par 1 Tbsp. Olive Oil
\par 1 Tbsp. Dry Sherry
\par 2 tsp. Cornstarch
\par 2 tsp. Rice Vinegar or Lemon Juice
\par 1 tsp. Sesame Oil
\par 1 tsp. Garlic, minced or pressed
\par \f1\'bd-1 tsp. Oriental Chili Paste or Sauce\f0
\par \f1\'bc tsp. Salt\f0
\par 1 Pinch White Pepper - or to taste
\par \i0
\par Rinse Shrimp and pat dry on paper toweling. In a small bowl, combine cornstarch, sesame oil, salt and pinch of white pepper; add Shrimp and stir to coat; cover and marinate in refrigerator for 30 minutes. Mix ketchup, rice vinegar and chili paste together in a small bowl; set aside.
\par
\par In a saucepan, bring 2"\f1 of water to a boil. Then add broccoli and simmer until crisp tender (about 1\'bd minutes). Drain broccoli, rinse under cold water until cool, then drain again and arrange in center of serving platter; set aside. Heat a wok or 10-12\f0 " frying pan over high heat; when hot, add oil and swirl to coat the surface; add garlic and Shrimp and stir-fry until Shrimp turn pink (about 2 minutes). Remove \ul half\ulnone the Shrimp and set aside. To remaining Shrimp in wok, add wine and a pinch of white pepper; stir Shrimp to coat completely then place Shrimp on one side of a serving platter. Return reserved Shrimp to wok; add chili sauce and stir to coat Shrimp and heat through (about 1 minute). Spoon Shrimp and sauce onto other side of serving platter.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 NEW ORLEANS BARBECUED SHRIMP\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 5 Minutes
\par
\par \i 1 lb. medium or large Shrimp, peeled, de-veined and rinsed
\par \f1\'bd cup Beer\f0
\par 3 Tbsp. Butter or Margarine
\par \f1 1\'bd tsp. Garlic, minced\f0
\par 1 tsp. Worcestershire Sauce
\par 1 tsp. Black Pepper
\par \f1\'bd tsp. Salt\f0
\par \f1\'bd tsp. red Chile Pepper Flakes\f0
\par \f1\'bd tsp. Thyme\f0
\par \f1\'bd tsp. Rosemary\f0
\par \f1\'bc tsp. Cayenne Pepper\f0
\par 1/8 tsp. Oregano
\par \i0
\par Using a mortar and pestle, grind then mix seasonings together. In large skillet, melt butter over high heat and add garlic, seasonings, and Worcestershire sauce. When bubbling, add Shrimp and cook (2 minutes), stirring and shaking the skillet; add beer and cook (another 3 minutes). Remove Shrimp and reduce sauce (adjusting seasoning to taste). Serve Shrimp over rice with sauce spooned over the top.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP KABOBS with PEANUT SAUCE\cf0
\par \cf2\ulnone
\par \b0 COOKING TIME: 6-10 Minutes
\par
\par \i 1 lb. large Shrimp, peeled and de-veined
\par 24 Chinese Pea Pods
\par 24 Ripe Black Olives
\par 4 Cloves Garlic, minced
\par \f1\'bc cup Dry Sherry\f0
\par \f1\'bc cup Soy Sauce\f0
\par \f1\'bc cup Peanut Butter\f0
\par 3 Tbsp. Sugar
\par 2 Tbsp. Vegetable or Peanut Oil
\par \i0
\par \f1 Soak wooden skewers in cold water for \'bd hour. Alternate Shrimp, pea pods and olives on wooden skewers. Combine sherry, soy sauce, peanut butter, sugar, oil and garlic and mix well. Barbecue or broil kabobs (6-10 minutes), or until the Shrimp turn pink and opaque, brushing frequently with peanut sauce.\f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PRAWN and VEGETABLE STIR FRY\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 5-6 Minutes
\par
\par \i 1 lb. large Shrimp, peeled and de-veined
\par 8 oz. Frozen Mixed "Stir fry" Vegetables
\par 1 Clove Garlic, crushed
\par 2 Tbsp. Olive Oil
\par 1 Tbsp. Soy Sauce
\par 1 tsp. Sesame Oil
\par 1 tsp. Ground Coriander
\par \i0
\par Heat olive oil in a wok or large frying pan until very hot, then add the frozen vegetables, fry (3-4 minutes), stirring frequently; add the Shrimp, garlic, and coriander; cook for another minute. Add the soy sauce and sesame oil, stir well and cook (1 minute). Serve immediately over hot rice or noodles.
\par \i\f1\'bd lb. large Shrimp, peeled and de-veined\f0
\par \f1\'bc cup Teriyaki Baste and Glaze\f0
\par 2 Tbsp. Dry Sherry
\par 1 Tbsp. Lime Juice
\par 1 Tbsp. Green Onions with Tops, sliced
\par \f1\'bd tsp. Tabasco Pepper Sauce \f0
\par \i0
\par Butterfly Shrimp, then combine Teriyaki Baste and Glaze, sherry, lime juice, green onions and Tabasco sauce in medium bowl; stir in Shrimp to coat thoroughly. Cover and refrigerate at least 1 hour, stirring occasionally. Remove Shrimp and place on rack of broiler pan and broil (2-3 minutes on each side), or until Shrimp are opaque. Serve immediately.
\par Heat oil over medium heat in large skillet; blend in flour, stirring constantly, until just brown; add water gradually and cook until thick and smooth. Add remaining ingredients except rice; cover and simmer (12 minutes); remove bay leaves and lemon slice. Spoon over hot cooked rice.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP in CHINESE LOBSTER SAUCE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 5-10 Minutes
\par
\par \i 1 lb. jumbo Shrimp, shelled and de-veined
\par 6 oz. Ground Pork Butt
\par 4 Cloves Garlic, minced
\par 1 small Onion, cut into 1" cubes
\par 1 Green Bell Pepper, cut into 1" cubes
\par 1 Egg, lightly beaten
\par 1 Green Onion, chopped
\par 1" Fresh Ginger, peeled, minced
\par \f1\'be cup Chicken Stock\f0
\par 2 Tbsp. Peanut or Corn Oil
\par 1 Tbsp. Fermented Black Beans
\par 1 Tbsp. Dry Sherry
\par \f1\'bd Tbsp. Light Soy Sauce\f0
\par 2 tsp. Cornstarch, blended with 1 Tbsp. water
\par 1 tsp. Asian Sesame Oil
\par \f1\'bd tsp. Sugar\f0
\par \f1\'bd tsp. Salt\f0
\par Pinch White pepper - or to taste
\par \i0
\par Butterfly Shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and pat dry on paper toweling. Cover the black beans with lukewarm water; soak for 5 minutes and drain; combine with the minced garlic and ginger; gently crush into a paste and mix in the wine; set aside. Heat a wok over medium-high heat; when hot, drizzle in half the oil; add the Shrimp and stir-fry until they begin to curl and turn pink (about 1 minute). Remove to a dish and keep warm. Reheat wok over medium heat; add salt, remaining oil, and black bean paste, and saute until it becomes aromatic (just a few seconds). Increase heat to medium-high and add the pork and stir-fry until no longer pink (about 3 minutes). Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften (about 1 minute), then the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixed.
\par Bring water to a boil and dissolve salt and pepper powder; pour boiling water onto the tapioca flour in a large mixing bowl and stir quickly with a cooking spoon. Add in the Shrimp and knead as a dough (add more boiling water, as needed) - the dough should be fairly hard. Shape dough into about a 1"\f1 diameter cylinder. Place dough cylinders on cake cooling rack, lay a cheesecloth underneath and on top of the dough, making sure the cylinders are far enough apart (at least 1\'bd\f0 " if space permits) to prevent them from sticking together. Steam at a high temperature (45 minutes), making sure there is plenty of water in the steamer to avoid having to open it to add more water.
\par
\par After steaming, remove the cheesecloth and cool dough on another rack; keep in a cool place to dry (the time may vary from 1-3 days. Once dough can be cut it with a very sharp knife, cut into thin slices (about 1/16" thick) and lay slices on a piece of cardboard to dry (in the sun) until brittle. Deep fry chips in oil, at 360\f2\'b0\f0 F. If the process has been done correctly, the chips will be done in a matter of seconds and will increase in size several times. Drain and serve.
\par In a large saucepan, saute onion, green pepper, zucchini, and celery in butter or margarine, until tender, add garlic and tomatoes and bring to a boil. Reduce heat, add tomato sauce, pepper, lemon peel, cloves, bay, thyme, and honey - simmer (15-20 minutes), stirring frequently. Stir in Shrimp and heat thoroughly. Serve over hot rice; add hot sauce if desired.
\par Beat eggs until light; cut Shrimp into small pieces. In 1 Tbsp. oil, saute onions, mushrooms and scallions for 1 minute; add bean sprouts and Shrimp; stir and toss. Add soy sauce and sugar and mix well. Place mix in a large bowl and cool. Beat in beaten eggs.
\par
\par \pard\li720\b * \ul Egg Pancakes\ulnone\b0
\par \pard\li840\f1 In a wide skillet, heat oil and spoon ladle in \'bc of egg mixture to form omelets. Cook until eggs brown on one side, then turn and brown other side. \f0
\par \pard
\par **\b * \ul Shrimp Sauce\ulnone\b0
\par \tab\f1 \'bd cup Chicken Broth\f0
\par \pard\li720 2 tsp. Cornstarch
\par 1 Tbsp. Soy Sauce
\par \f1 \'bc tsp. Ginger\f0
\par \f1 \'bc tsp. Dry Mustard\f0
\par \pard
\par \pard\li900 Whisk cornstarch into chicken broth to dissolve; add soy sauce, ginger or mustard and bring to a boil, cooking until sauce thickens. Pour over eggs, serve with boiled or fried rice.
\par \i\f1\'bd lb. Fresh Shrimp, cleaned and slivered\f0
\par \f1\'bd lb. Chicken Cutlets, cut into small cubes\f0
\par 3 Eggs, slightly beaten
\par 2 Green Onions, diced
\par 1 cup Cooked Rice, cold
\par 1/3 cup BBQ Pork
\par 1 Tbsp. Soy Sauce
\par 1 tsp. Salt
\par 1 tsp. Wine
\par \f1\'bd tsp. Cornstarch\f0
\par \f1\'bc tsp. MSG (optional)\f0
\par Peanut Oil
\par \i0
\par \f1 Pan fry the eggs in a large frying pan, then remove and cut into small strips. Heat peanut oil over high heat to stir fry Shrimp and chicken; when done drop into 1 tsp. wine and stir well. Add the cooked rice and stir until well mixed. Add 1Tbsp. soy sauce, \'bc tsp. MSG and diced green onion. Add 1 tsp. salt and continue to stir fry (at least 10 minutes) over medium heat; add egg strips and serve hot. NOTE: When stir-frying, the rice should NOT be sticky; it is often better to use day-old rice. \f0
\par Combine flour, garlic, salt and ground pepper in large zip-lock bag; add Shrimp in small batches and shake well to coat. Heat oil in skillet over medium-high heat; add Shrimp and saute until golden (about 5-8 minutes). Blend in chilies; warm sherry in small saucepan, ignite and pour over Shrimp. Serve over hot rice.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and GRITS\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 12-13 Minutes
\par
\par \i\f1\'bd lbs. large Shrimp, peeled and de-veined\f0
\par 1 Small Onion, finely chopped
\par \f1\'be-1 cup Hot water or Stock (Shrimp, Chicken, or Favorite other)\f0
\par \f1\'bc Cup Green Bell Pepper, finely chopped\f0
\par 3 Tbsp. Bacon Grease
\par 2 Tbsp. Fresh Lemon Juice
\par 2 Tbsp. Unbleached Flour
\par Salt and Cayenne Pepper - to taste
\par Grits
\par \i0
\par \f1 Put Shrimp in a bowl and sprinkle with lemon juice, salt, and cayenne and set aside. Heat bacon grease in a skillet; saute the onion and pepper over medium heat - until onions begin to turn transparent (about 10 minutes). Sprinkle flour over the vegetables and stir constantly (about 2 minutes), or until the flour begins to brown. Add the Shrimp and about \'be cup of water or stock, stirring constantly and turning the Shrimp so that they cook evenly. Cook (another 2-3 minutes), until the Shrimp are coo\f0 ked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary. Serve immediately over the grits.
\par \i\f1\'bd lb. Shrimp, peeled and de-veined\f0
\par 8 Fresh medium Mushrooms, finely chopped
\par 8 Eggs
\par 8 oz. Bean Sprouts
\par 6 Green Onions, thinly sliced
\par 1 Stalk celery
\par 1 cup Water
\par 3 Tbsp. Vegetable or Olive Oil
\par 4 tsp. Cornstarch
\par 2 tsp. Soy Sauce
\par 2 tsp. Chicken Broth
\par 1 tsp. Sugar
\par \f1\'bd tsp. Salt - or to taste\f0
\par 1/8 tsp. Pepper - or to taste
\par \i0
\par Combine water, cornstarch, sugar, soy sauce and bouillon in small saucepan and cook over medium heat until mixture boils and thickens (about 5 minutes). Combine eggs, salt and pepper in medium bowl and beat until frothy; heat 1 Tbsp. of the oil in small skillet and fry mushrooms in the oil (about 1 minute), then stir mushrooms into egg mixture. Wash and drain bean sprouts and finely chop Shrimp, 4 of the onions and celery; mix sprouts, Shrimp, chopped onions and celery into egg mixture.
\par
\par \f1 For each omelet, heat \'bd Tbsp. of the oil in a large skillet and heat over medium heat until hot. Pour \'bd cup egg mixture into oil and cook until light brown (2-3 minutes on each side). Stack omelets on serving plates and pour warm soy sauce mixture over omelets. Garnish with remaining sliced green onions.\f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP with SWEET RED PEPPER and CUCUMBER\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 7-8 Minutes
\par
\par \i\f1\'bd lb. Shrimp, peeled and de-veined\f0
\par 1 medium Onion, sliced
\par 1 red Pepper, sliced
\par \f1 1 Cucumber, pared and sliced to \'bc" thickness\f0
\par 3 Tbsp. Oil
\par 1 Tbsp. Soy Sauce
\par 1 tsp. Sugar
\par Pinch of Salt, to taste
\par \i0
\par Wash and slice all ingredients, as needed. Place oil in wok, add Shrimp and onion and stir fry (2-3 minutes), or until Shrimp turn white. Add sliced cucumber, soy sauce, sugar and stir together; cover wok and cook (another 3 minutes), lifting cover once to stir ingredients again. Remove cover and add red pepper and salt (to taste). Re-cover wok and cook (2 minutes longer); stir everything well and serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 LOBSTER MEAT with SWEET RED PEPPER and CUCUMBER\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 7-8 Minutes
\par
\par \i\f1\'bd lb. Flaked Meat from Lobster Tail\f0
\par 1 medium Onion, sliced
\par 1 red Pepper, sliced
\par 1 Cucumber, pared and sliced to 1/4" thickness
\par 3 Tbsp. Oil
\par 1 Tbsp. Soy Sauce
\par 1 tsp. Sugar
\par Pinch of Salt, to taste
\par \i0
\par Wash and slice all ingredients, as needed. Place oil in wok, add Lobster and onion and stir fry (2-3 minutes). Add sliced cucumber, soy sauce, sugar and stir together; cover wok and cook (another 3 minutes), lifting cover once to stir ingredients again. Remove cover and add red pepper and salt (to taste). Re-cover wok and cook (2 minutes longer); stir everything well and serve.
\par \f1\'bd lb. Chicken Cutlets, cut into small cubes\f0
\par 3 Eggs, slightly beaten
\par 2 Green Onions, diced
\par 1 cup Cooked Rice, cold
\par 1/3 cup BBQ Pork
\par 1 Tbsp. Soy Sauce
\par 1 tsp. Salt
\par 1 tsp. Wine
\par \f1\'bd tsp. Cornstarch\f0
\par \f1\'bc tsp. MSG (optional)\f0
\par Peanut Oil
\par \i0
\par Pan fry the eggs in a large frying pan, then remove and cut into small strips. Heat peanut oil over high heat to stir fry Lobster Meat and chicken; when done drop into 1 tsp. wine and stir well. Add the cooked rice and stir until well mixed. Add 1Tbsp. soy sauce, 1/4 tsp. MSG and diced green onion. Add 1 tsp. salt and continue to stir fry (at least 10 minutes) over medium heat; add egg strips and serve hot. NOTE: In stir-frying, the rice should NOT be sticky; it is often better to use day-old rice.
\par Melt 2 Tbsp. butter and saute celery and onions in a sauce pan. Add potatoes and enough water to cover and simmer until potatoes are tender. Melt remaining 2 Tbsp. butter and blend in 2 Tbsp. flour to make a roux. Add roux and evaporated milk to potatoes and heat until thickened over medium heat, stirring constantly. Add seasonings, Tuna and tomatoes and heat until steamy - being careful not to boil. Add cheese just before serving.
\par 1 Tart red apple (e.g., Jonathan) - sliced and finely chopped
\par 1cup Mayonnaise
\par 1 cup Celery, finely chopped
\par \f1\'bd cup Green Onions \f0
\par Lettuce leaves
\par \i0
\par Mix bread, onion, celery and eggs together by hand and refrigerate for 24 hours. 3 hours before serving add Crab Meat, mayonnaise and apple and mix together. Serve on a bed of lettuce.
\par \i\f1 1\'bd lbs. Flounder Fillets (about 6 oz each)\f0
\par 2 Slices Onion
\par 2 Peppercorns
\par \f1\'bc cup Lemon Juice\f0
\par Whole Lemon(s), sliced
\par \pard Butter or Margarine
\par \pard\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\tx9360\tx10080\tx10800 Bay Leaf
\par Salt and Black Pepper
\par \i0
\par \f1 In a large skillet, bring 1\'bd" of water to a boil and gently lower Flounder Fillets into water, arranging in a single layer. Add remaining ingredients, cover and simmer until fish just flakes easily (about 3-5 minutes). Remove fish to heated platter and garnish with lemon slices and serve with drawn butter.\f0
\par \ul
\par \ulnone (Drawn butter) - Melt 1 cup butter or margarine, skimming froth from top; pour clear butter into serving dish (discard any milky sediment remaining on bottom)\ul
\par
\par \ulnone SERVINGS PER RECIPE: 4
\par \pard
\par \cf0\ul\fs20
\par }
SALMON MACARONI SALAD
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par \i\f1 1\'bd cups Salmon - canned or cooked\f0
\par 1 12 oz. bag Seashell or Salad Macaroni
\par 1 medium stalk Broccoli, chopped into small pieces
\par 1 small Onion, finely chopped
\par 1 Clove Garlic, chopped
\par 1 small jar Artichoke Hearts, chopped
\par 1 small bag Sliced Almonds
\par 1 cup Sour Cream
\par 1 cup Mayonnaise
\par 1 Tbsp. Mustard
\par 1 Tbsp. Lemon Juice
\par 1 tsp. Celery Salt
\par \f1\'bd tsp. Prepared Horseradish \f0
\par Paprika to garnish and taste
\par \i0
\par Boil macaroni; when almost done (al dente), add chopped broccoli. Drain, then add remainder of ingredients. Garnish with parsley, almonds and paprika (best if flavors blend in refrigerator overnight).
\par \i\f1 1 small can (6\'bd oz.) Smoked Salmon\f0
\par 1 8 oz. package Cream Cheese, softened
\par \f1\'bd cup Ground Pecans\f0
\par \f1\'bc cup Cheddar Cheese, grated \f0
\par 1 tsp. Lemon Juice
\par \f1\'bd tsp. Prepared Horseradish \f0
\par Dash of Worcestershire Sauce - to taste
\par \i0
\par Mix all ingredients together and roll into a ball. Roll in either chopped nuts (or chives, if preferred). Cover with plastic wrap and refrigerate until ready to use (if Smoked Salmon is unavailable use Canned Salmon and 1/8 teaspoon of liquid smoke; use more liquid smoke if you like a stronger flavor).
\par
\par SERVINGS PER RECIPE: 4 to 6 (as an hors d'oeuvre)
\par Split eggs lengthwise, scoop out center and mash; mix with Salmon, tartar sauce, dill, salt and pepper. Re-fill eggs with devil mix; chill and serve.
\par Flake Salmon with a fork and mix with remaining ingredients. Refrigerate for several hours before serving. Excellent with raw vegetables, crackers, and bread.
\par \i\f1 1\'bd lbs. red Snapper Fillets (about 6 oz each), rinsed under cold water and patted dry\f0
\par 2 Slices Onion
\par 2 Peppercorns
\par \f1\'bc cup Lemon Juice\f0
\par Whole Lemon(s), sliced
\par \pard Butter or Margarine
\par \pard\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\tx9360\tx10080\tx10800 Bay Leaf
\par Salt and Black Pepper
\par \i0
\par \f1 In a large skillet, bring 1\'bd" of water to a boil and gently lower Snapper Fillets into water, arranging in a single layer. Add remaining ingredients, cover and simmer until fish just flakes easily (about 3-5 minutes). Remove fish to heated platter and garnish with lemon slices and serve with drawn butter.\f0
\par \ul
\par \ulnone (Drawn butter) - Melt 1 cup butter or margarine, skimming froth from top; pour clear butter into serving dish (discard any milky sediment remaining on bottom)\ul
\par \i0 Combine cream cheese, lemon juice, milk and capers with 2/3 cup Salmon in food processor or blender. Mix until smooth; add remaining 1/3 cup Salmon and mix until just stirred into the cheese mixture. Chill in small bowl lined with plastic wrap. Just before serving, roll in chopped fresh parsley. Serve with crackers or breads for an appetizer.
\par Combine all ingredients, except Shrimp and set aside. Place Shrimp on a flat pan; pour sauce over Shrimp and let stand at least 24 hours in refrigerator. When ready to serve, bake at 350\f2\'b0\f0 F (20 minutes), basting often. Place under broiler (1-2 minutes), or until tails turn brown.
\par Melt butter or margarine in a shallow pan, over low heat; mix all ingredients except Shrimp. Arrange Shrimp in a single layer in the sauce and spoon remaining sauce over Shrimp. Broil at low heat for (8 minutes), remove from broiler and let stand 15 minutes. Sprinkle minced parsley over Shrimp, then broil at high heat (3 minutes). Serve spooned over hot cooked rice.
\par \f1 Chop Shrimp into \'bc\f0 "\f1 chunks. Toss with \'bd tsp. salt; set aside for 10 minutes. Combine pork, ginger, sugar, pepper, soy sauce, sherry, sesame oil, cornstarch, green onions, water chestnuts and remaining salt; add to Shrimp and mix well. Working with 1 won-ton at a time, keep the remaining skins covered with a damp towel. Place one wrapper flat in the palm of your hand, with one corner pointing away from you and the other corner pointing at you, and put about 1 heaping tsp. of filling in the top corner. Fold the point to\f0 ward you over filling; tuck in filling and roll corner over toward the center of the wrapper (each won ton should look like a triangle). Pinch around filling to keep it contained in won-ton. Place won-ton down on a work surface, then using both hands, grasp the 2 opposite corners of the won ton and pull them up over filling, slightly over-lapping them. Moisten over-lapped edges with water and pinch to seal. Place on a baking sheet and cover with a cloth; repeat same procedure with remaining ingredients. The won-tons are now ready for boiling. Deep-fry won-tons in boiling oil.
\par 5 Tbsp. Italian Bread Crumbs (flavored with a little salt, pepper, oregano and basil added)
\par 3 Tbsp. Butter or Margarine
\par 3 Tbsp. Olive Oil
\par \f1\'bd Tbsp. Lemon Juice, fresh squeezed\f0
\par \f1\'bd tsp. Ground White Pepper\f0
\par \f1\'bd tsp. red Pepper Flakes\f0
\par \f1\'bc tsp. Cayenne Pepper\f0
\par \f1\'bc tsp. Dried Oregano\f0
\par Salt - to taste
\par \i0
\par Melt butter or margarine with the olive oil in a saute pan that can be used under the broiler and is large enough to hold the Shrimp. When mixture is hot, add the garlic, toss about making sure it doesn't burn. As it cooks, add the white pepper, red pepper flakes, oregano and cayenne pepper, and stir well. When garlic is cooked but not brown (3 minutes), add the Shrimp and toss in the pan, coating with the spiced oil. Add the lemon juice and keep tossing over the heat. Quickly add the parsley, bread crumbs and Parmesan cheese and toss to coat Shrimp completely (the Shrimp should now be bright pink and cooked through). At this point, place the pan under the broiler until the cheese is melted (1-2 minutes). Serve over the cooked pasta, with additional Parmesan sprinkled over the top.
\par Mix water, soy sauce, chili sauce and cornstarch in a cup or small bowl. Heat oil in a large skillet until hot but not smoking; add bell pepper, snow peas and scallions, and stir-fry over high heat (3-5 minutes) or until tender crisp. Reduce heat to medium-high, add Shrimp and stir-fry (2-3 minutes) until Shrimp start to turn bright pink and opaque. Stir sauce, pour into skillet and bring to a boil, stirring often. Cover and cook over medium-high heat (1-2 minutes), stirring once, until Shrimp are opaque at the center. Stir in cilantro and serve immediately.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 STEAMED SHRIMP with BLACK BEANS\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 10 minutes
\par
\par \i\f1\'be lb. Fresh Shrimp, peeled and de-veined\f0
\par 1 Clove Garlic, chopped
\par 1 Green Onion, chopped
\par \f1 1\'bd Tbsp. Black Beans\f0
\par 1 Tbsp. Olive Oil
\par \f1 1 \'bd tsp. Soy Sauce\f0
\par 1 tsp. White Wine
\par 1 tsp. Oyster Sauce
\par 1 tsp. Olive Oil
\par \f1\'bd tsp. Salt - or to taste\f0
\par \i0
\par Rinse Shrimp and pat dry with paper toweling and place in a pie pan ready for steaming; wash black beans twice and mash into a paste and add the chopped garlic. Combine remaining ingredients, except the oil and pour mixture over Shrimp; then, pour oil on top; cover and steam (10 minutes). Serve over rice.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 STIR-FRIED SHRIMP with GREEN ONIONS\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 4-5 Minutes
\par
\par \i 1 lb. large jumbo Shrimp, peeled and de-veined
\par 4 Green Onions, thinly sliced
\par 2 Tbsp. Salad or Olive Oil
\par 1 Tbsp. Rice Wine or Dry Sherry
\par 1 Tbsp. Cornstarch
\par Soy Sauce (optional)
\par \i0
\par Mix Shrimp with the wine and cornstarch in a small bowl. Heat the oil in a wok or wide frying pan over high heat. Add the Shrimp mixture and cook, stirring, until the Shrimp turn bright pink (2-3 minutes), then add the onions and continue to cook, stirring, until the Shrimp are just opaque in the center (about 2 more minutes). Offer soy sauce to add to the taste, if desired.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 STIR-FRIED SHRIMP with PEPPERS\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 8-10 Minutes
\par
\par \i 1 lb. Shrimp, peeled and de-veined
\par 2 Scallions, cut into 2" lengths
\par 2 small Green Bell Peppers, cored, seeded, and sliced
\par \f1\'bd can (8 oz.) Water Chestnuts, sliced\f0
\par 2 Tbsp. Olive Oil
\par 2 Tbsp. Water
\par \f1 1\'bd Tbsp. Dry Sherry\f0
\par \f1 1\'bd Tbsp. Soy Sauce\f0
\par 1 Tbsp. Fresh Ginger Root, grated
\par 1 tsp. Cornstarch
\par \f1\'bc tsp. Hot red Pepper Flakes \f0
\par \i0
\par Using a wok or large frying pan, stir-fry the Shrimp (until pink) in 1 Tbsp. of the oil (about 4 minutes). Remove Shrimp with a slotted spoon, to a bowl, and add the remaining oil to the wok to stir-fry the ginger, scallions, and peppers (3 minutes). Return the Shrimp to the wok; mix together the sherry, soy sauce, cornstarch, and water until smooth and stir into Shrimp mixture with hot pepper flakes and cook, stirring, until sauce thickens and coat Shrimp.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SUPER SHRIMP CREOLE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 1 Hour, 20 minutes
\par
\par \i 2 lbs. large Shrimp, peeled and de-veined
\par 6 Fresh Peeled Tomatoes
\par 3 Bay Leaves
\par 2 cups Onion, coarsely chopped
\par 2 cups Celery, coarsely chopped
\par 2 cups Green or red Bell Pepper, coarsely chopped
\par 2 cups Seafood or Chicken Stock
\par 1 cup Tomato Puree
\par \f1\'bc cup Butter or Margarine\f0
\par 6 Tbsp. Butter or Margarine
\par 1 Tbsp. Brown Sugar
\par \f1\'bc tsp. Oregano\f0
\par Pinch of Thyme
\par Creole Seafood Seasoning
\par Steamed Rice or Jambalaya\i0
\par
\par Melt 6 Tbsp. butter in 3 quart saucepan over medium heat; add onion, celery and pepper and saute (10 minutes); add tomato puree, tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste, and cook (an additional 10 minutes). Stir in stock and bring to boil; reduce heat and simmer until sauce begins to thicken (about 45 minutes). Remove from heat and strain; discard vegetables.
\par
\par Melt remaining butter in large pan over medium heat; add onion, sprinkle with brown sugar and saute until golden brown; add celery and pepper, and saute (3-4 minutes longer). Reduce heat, stir in reserved sauce and simmer gently (10 minutes). Add Shrimp and cook just until heated through. Serve immediately over rice or jambalaya.
\par Combine all ingredients except Shrimp in a sauce pan and heat thoroughly to make sauce; cook Shrimp in boiling water (5 minutes) or until Shrimp turns pink, then brush sauce over Shrimp. Serve over rice with leftover sauce.
\par Heat oil over high heat in a wok, then fry onions (2 minutes). Stir in Shrimp and cook until they start to turn pink (3 minutes, or so). Add coconut and almonds and bring to boil, stirring constantly; add the courgettes and cook gently (about 10 minutes), or until the Shrimp are thoroughly cooked. Stir in cream, simmer (1-2 minutes), then add coriander; season and garnish with the flaked almonds.
\par \f1\'bc tsp. Black Pepper, freshly-ground - to taste \f0
\par \i0
\par Using a small sharp knife partially split Shrimp length-ways; rinse and pat dry with paper toweling; mix Shrimp with soy sauce, rice wine, five spice powder and black pepper. Heat wok to high heat and add oil; while oil is heating, dip Shrimp in corn flour and shake gently to remove any excess; dip into the beaten egg and thoroughly coat with breadcrumbs. Deep fry the coated Shrimp until a rich golden color. Drain well on paper towels and serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GRATIN OF SHRIMP with CHILI and CHEESE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 25-30 Minutes
\par
\par \i\f1\'bd lb. Fresh Shrimp - peeled and de-veined \f0
\par 4 Cloves Garlic, peeled & crushed
\par 2 small red Onions, peeled & finely sliced
\par 2 Fresh red Chilies, finely chopped
\par 2 Tbsp. Olive Oil
\par 10 oz. Heavy Cream
\par 3 oz. Fontina Cheese, grated
\par Juice of 1 Lime
\par Tabasco Sauce, to taste
\par Salt and Black Pepper - to taste
\par 2-4 Gratin Dishes, buttered
\par \i0
\par Place Shrimp in a bowl and sprinkle with lime juice and Tabasco sauce; toss, then allow to marinate for about 15 minutes. Meanwhile, heat the oil in a frying pan and lightly cook the onions (about 3 minutes), then add garlic and chilies and cook (2-3 minutes more). Divide among the four dishes; drain Shrimp and divide them between the dishes as well; season with salt and pepper to taste. Scatter cheese and pour cream over the top. Preheat grill to very hot and place dishes on a baking tray under the grill about 4" down. Bake (5-6 minutes), or until the Shrimp turn pink and the cheese is golden and bubbly.
\par
\par SERVINGS PER RECIPE: 2-4
\par
\par \cf0\fs20
\par }
SHRIMP CURRY (India)
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}}
\par Rub Shrimp with mix of 2 tsp. vinegar and a little salt and set aside. Dry roast the chilies, coconut, mustard seeds and onion then blend them to a fine paste. Heat the oil in a wok and fry curry leaves for 1 minute; reduce heat and add ginger and garlic; fry for a few minutes until the raw smell disappears. Add turmeric, ground coriander, chili powder and masala; stir fry until the oil separates then add tomatoes, salt and hot water. Bring to the boil and simmer (5 minutes). Drain Shrimp and add them to the gravy, mixing well; cook (5-10 minutes); add remaining vinegar and cook (2 minutes more). Garnish with coriander leaves and serve hot.
\par Marinate Shrimp in lemon juice, garlic, cumin, and ginger for at least 1 hour, then cook together in a little butter or margarine for a few minutes, stirring; set aside. Add remaining butter or margarine to the Shrimp juices in the pan; add onions and spinach and reduce on a moderate heat, covered. When partly reduced, crumble in vegetable stock cube and stir; add the chili, nutmeg, creamed coconut, and Shrimp. Serve with coconut rice and a side salad.
\par Put oil in heavy-bottomed saucepan and heat to hot; add the onions and tomatoes and cook, stirring, on high (5 minutes). Reduce heat to moderate, add peanut butter and cream well into the sauce with half of the water. Continue to cook, bubbling gently (8-10 minutes), stirring well; add remaining water, thyme, pepper and salt. Finely chop washed, fresh spinach and stir into sauce; cook on a moderate heat, until sauce is thick (20 minutes). Add the Smoked Fish and Shrimp, stir and cook (10 minutes more). Serve with rice and vegetables.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PRAWN, GREEN MANGO, and POTATO CURRY (INDIA)\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 35-40 Minutes
\par
\par \i\f1 1\'bd lb. Prawns (Shrimp), peeled and de-veined\f0
\par \pard\fi-360\li360\tx180\tx360 4 Tomatoes, peeled and chopped
\par \pard 4 Cloves Garlic, crushed
\par 2-3 Curry Leaves (optional)
\par 1 large Onion, finely chopped
\par 1 small Green Mango, peeled and sliced
\par 8 oz. Potatoes, peeled and cubed
\par \f1\'be pint Water or Stock \f0
\par 2 Tbsp. Butter or Margarine
\par 1 Tbsp. Brown Sugar
\par 1 tsp. Tumeric
\par 1 tsp. Garam Masala
\par 1 tsp. Cumin
\par 1 tsp. Coriander
\par 1 tsp. Ginger
\par \f1\'bd tsp. Chili Powder\f0
\par Salt - to taste
\par \i0
\par Mix all the spices in a little hot water to form a paste; cook onions, ginger, and garlic in butter or margarine, until soft, then add masala and cook (5 minutes), stirring; add tomatoes and stir well; slowly add the water or stock, stirring, then add potatoes. Cook over moderate heat (20 minutes), then add the sugar, mango, salt, and Shrimp; cook (10-15 minutes longer) and serve with rice and a salad.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP in PINK SAUCE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: Under 10 Minutes
\par
\par \i 2 lbs. Shrimp, peeled and de-veined
\par 6 Cloves Garlic, finely chopped
\par 3 Tbsp. Olive Oil
\par 1 Tbsp. Yellow Mustard Seeds
\par Salt and Black Pepper - to taste
\par pink Sauce*\i0
\par
\par \pard\li720\b * \ul pink Sauce\ulnone\b0
\par \pard\tab 4 Tbsp. Tomato Puree mixed with
\par \tab Enough Water for 1 cup of sauce
\par \tab 1 cup Half-and-Half Cream
\par \tab 4 tsp. Lemon Juice
\par \tab\f1 1\'bd tsp. Grated Ginger \f0
\par \tab 1 tsp. Ground Cumin
\par \tab 1 tsp. Salt
\par \tab\f1\'bd tsp. Sugar \f0
\par \tab\f1\'bc tsp. Cayenne\f0
\par \tab Black Pepper - to taste
\par
\par Mix all the ingredients for the pink Sauce,* then cover and refrigerate until needed. Heat olive oil in a large frying pan over medium-high heat and add mustard seeds; as soon as they begin to pop, add the garlic; stir once and add Shrimp - stir and fry until they just turn opaque, sprinkling with salt and pepper. Pour in pink Sauce and stir; as soon as sauce is bubbling, serve dish with rice.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP in TOMATO CREAM SAUCE (INDIA) \cf0
\par \cf2\ulnone\b0
\par COOKING TIME: Under 10 Minutes
\par
\par \i\f1 1\'bc lbs. Fresh Prawns (Shrimp), peeled and de-veined, then washed and patted dry\f0
\par 10-15 Fresh Curry Leaves
\par 3 Cloves Garlic, finely chopped
\par 3 Tbsp. Vegetable Oil
\par 1 tsp. Black Mustard Seeds
\par * Tomato Cream Sauce
\par \i0
\par Prepare Tomato Cream Sauce* as below, then add salt, sugar, garam masala, ground roasted cumin seeds, chili powder, green coriander, green chili, lemon juice and 1 Tbsp. Water and mix well. Slowly add the coconut milk or cream, mixing all the time and set aside. Put oil in a wok and set over a high heat, when hot add mustard seeds; as soon as they begin to pop, add garlic and curry leaves, and stir until garlic turns a golden brown. Add Shrimp and stir until they are opaque most of the way through; add the sauce, turn heat to medium and heat until sauce begins to simmer. Remove from heat and serve with rice.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP with COCONUT MILK (INDIA)\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 10-15 Minutes
\par
\par \i 2 lbs. Fresh Shrimp, peeled and de-veined, without heads
\par 10 Fresh Curry Leaves
\par 5-6 Cloves Garlic, peeled and cut into fine slices
\par 3 Whole Fresh Green Chilies
\par \f1 1 medium Onion, peeled and cut into \'bd rings \f0
\par 14 oz. Coconut Milk 6 Tbsp. Olive Oil
\par 2 Tbsp. Whole Coriander Seeds
\par 2 Tbsp. Paprika
\par \f1 1 Tbsp. Tamarind cut in \'bd in slivers\f0
\par 1 tsp. Whole Black Peppercorns
\par 1 tsp. Whole Black Mustard Seeds
\par 1 tsp. Finely Grated Fresh Ginger
\par \f1\'be tsp. Chili Powder \f0
\par \f1\'be tsp. Salt \f0
\par \f1\'bd tsp. Ground Tumeric\f0
\par \f1\'bc tsp. Whole Fenugreek Seeds\i0\f0
\par
\par Gently wash Shrimp and pat dry; cover and refrigerate. Heat a small frying pan and add coriander seeds, fenugreek, and peppercorns; stir (1 minute), or until lightly roasted; remove from heat and grind finely. Soak tamarind in half a cup of water for 5 minutes and drain. Heat olive oil in a large frying pan; when hot, add in mustard seeds - when they begin to pop, add curry leaves; stir and add onion and garlic; continue to stir and fry until lightly browned. Add ginger, stir for a few seconds, then\f1 add \'be pint water, paprika, chili, tumeric, salt, whole chilies, ground spice mixture and the tamarind; bring to a boil, reduce heat, then simmer (5 minutes). Bring to a boil once again and immediately add Shrimp and stir until they turn opaque; add coconut milk and keep stirring until heated through. Serve with hot cooked rice.\f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP with FETA CHEESE (GREECE)\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 50-60 Minutes
\par
\par \i 2 lbs. Shrimp, peeled and de-veined
\par 1 lb. small Tomatoes, peeled & chopped
\par 6 oz. Feta cheese, crumbled
\par 3 Cloves Garlic, finely chopped
\par 2 Onions, finely sliced
\par \f1\'bd cup Dry White Wine \f0
\par 4 Tbsp. Virgin Olive Oil
\par 2 Tbsp. Parsley, finely chopped
\par Salt and Black Pepper - to taste
\par \i0
\par Place Shrimp and wine in a large saute pan over high heat; cook covered (5 minutes); remove Prawns with a slotted spoon; add olive oil, onions and garlic to the Shrimp cooking liquid. Cook, stirring over a medium heat until most of the liquid has evaporated; add tomatoes and parsley and simmer, covered (10 minutes) then uncovered (another 20-30 minutes) until sauce is no longer too liquid. Add a little salt, plenty of pepper and the Shrimp; mix well and put in 4 small dishes. Sprinkle with the feta cheese. Bake in a pre-heated 450\f2\'b0\f0 F oven (about 15 minutes), or until the cheese has melted and begun to brown on top.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SPICY SHRIMP and CUCUMBER CURRY (MALAYSIA)\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 11-20 Minutes
\par
\par \i 12 oz. Fresh Prawns (Shrimp), peeled and de-veined
\par 14 oz. Coconut Cream
\par 10 oz. Cucumber
\par 4 oz. Shallots or Onions
\par 6 Cloves Garlic
\par 3-4 Dried red Chilies
\par 4 Tbsp. Olive Oil
\par 2 Tbsp. Ground Coriander
\par 1 Tbsp. Ground Fennel
\par 1 Tbsp. Ground Cumin
\par 1 Tbsp. Whole Fennel Seeds
\par 1 tsp. Ground White Pepper
\par 1 tsp. Ground Turmeric
\par 1 tsp. Sugar
\par \f1\'be tsp. Salt \f0
\par \i0
\par \f1 Gently rinse Shrimp and pat dry; peel cucumber and cut crosswise into \'bd\f0 " thick round slices. Peel and finely chop 3 oz. of shallots; peel and finely slice remaining 1 oz. shallots; peel garlic cloves and chop 4 very finely, and cut remaining 2 into fine slivers. Combine the sliced shallot and slivered garlic and set aside. In a medium-sized pan, combine chopped shallots and chopped garlic, ground coriander, ground fennel, white pepper, ground cumin, turmeric and 2 cups water; crumble in red chilies, stir and then boil on high heat for (5 minutes); add sliced cucumber; cover and simmer gently (5 minutes). Add Shrimp, salt and sugar, then simmer gently for one minute, stirring Shrimp in the sauce; stir the coconut milk and add to mix; bring to a boil, then reduce heat and simmer (1 minute).
\par
\par Put olive oil in a small frying pan over a medium-high heat. When hot, add slivered shallots
\par and garlic; stir and fry until golden brown in color; add whole fennel seeds, stir once and pour contents of pan into curry mix. Cover immediately to trap aromas, and serve over rice.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SWEET and SOUR SHRIMP (HONG KONG) \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 4-5 Minutes
\par
\par \i 1lb. Fresh Shrimp, peeled and de-veined
\par 8 oz. Sweet & Sour Sauce
\par 2 oz. All-purpose Flour
\par 2 red Peppers, seeded and sliced
\par 1 red Chili, finely sliced
\par 1 Tbsp. Water
\par 1 tsp. Rice Wine or Dry Sherry
\par 1 tsp. Sugar
\par 1 tsp. Sesame Oil
\par 1 tsp. Corn Flour
\par 1 tsp. Salt - or to taste
\par Oil for deep frying
\par \i0
\par Gently rinse Shrimp and pat dry. Mix together, flour, salt and pepper and coat Shrimp in the seasoned flour; deep fry in a wok in about 1" hot oil until golden brown and drain. Heat 2 Tbsp. oil in frying pan; cook peppers and chili together (2-3 minutes); add rice wine or sherry and sweet and sour sauce. Season to taste with pepper and sugar, then bring to a boil. Mix together sesame oil, corn flour and water and add to the sauce, stirring until thickened. Put Shrimp into pan and heat through, stirring (1-2 minutes) before serving.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 THAI SHRIMP and SESAME NOODLES (THAILAND)\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 5 Minutes
\par
\par \i 1 lb. Shrimp, peeled and de-veined
\par 8 oz. bottle Light salad dressing
\par 8 oz. Angel Hair Pasta
\par 1 medium Carrot, shredded
\par 1 cup Scallions, chopped
\par 2 Tbsp. Chunky Peanut Butter
\par 2 Tbsp. Sesame Oil
\par 2 Tbsp. Olive Oil
\par 2 Tbsp. Coriander, chopped
\par 1 Tbsp. Soy Sauce
\par 1 Tbsp. Honey
\par 1 tsp. Grated Fresh Ginger
\par \f1\'bd tsp. Crushed red Pepper \f0
\par \i0
\par \f1 In a medium bowl, mix Shrimp with \'bd cup salad dressing; cover and refrigerate for 1 hour. In a small bowl whisk the peanut butter, soy sauce, honey, ginger, crushed red pepper and the remaining salad dressing; set aside; prepare pasta and drain. In a large saucepan over high heat, heat oil until very hot; cook carrot (1 minute); drain off the salad oil from Shrimp, then add Shrimp and spring onions to the carrot and cook, stirring constantly (3 minutes). In a large bowl toss the pasta with the peanut\f0 butter mixture, Shrimp mixture and chopped coriander and serve.
\par
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
ALASKA SNOW CRAB and CHICKEN TERIYAKI
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}{\f2\fswiss\fprq2\fcharset0 Arial;}}
\par 9 lbs. Chicken Breast Halves, boneless and skinless
\par Olive Oil - as needed
\par * Teriyaki Marinade\i0
\par \i
\par \i0\f2 Arrange chicken breasts in bottom of large pans; cover with 4\'bd cups Teriyaki Marinade;* cover tightly with plastic and refrigerate 4-8 hours to marinate. For each serving: Broil one chicken breast half 5-6\f0 " from heat (15-20 minutes) or until cooked. Turn chicken while broiling and brush with reserved Teriyaki Marinade. Meanwhile, brush one Snow Crab Cluster with oil and broil 5-6" from heat (5 minutes), or until well heated. Place chicken breast and Snow Crab on a serving plate with 2 Tbsp. Teriyaki Marinade in a small dish to use as a dipping sauce.
\par \pard\li720\f2 Whisk together all ingredients until well combined; makes 9 cups. Reserve 4\'bd cups for marinade, 1\'bd cups for brushing chicken and 3 cups for dipping sauce.\f0
\par \i 72 Snow Crab Cocktail Claws, thawed if necessary
\par \f1 2\'bd lbs. Jimaca wedges\f0
\par \f1 2\'bd lbs. Cherry tomatoes\f0
\par 2 lbs. red and Green Bell Pepper strips
\par 2 lbs. Carrot wedges
\par 18 oz. Tortilla Chips
\par * Avocado-Tomatillo Sauce
\par ** Cilantro-Citrus Dipping Sauce\i0
\par \ul
\par \ulnone\f1 For 2 servings: On a platter, arrange 6 Snow Crab Cocktail Claws, 3\'bd oz jicama wedges, 3\'bd oz. cherry tomatoes, 2\'bd oz. red and green bell peppers, 2\'bd oz. carrot wedges and 1\'bd oz. tortilla chips. Serve with \'bc cup Avocado-Tomatillo Sauce* and \'bc cup Cilantro-Citrus Dipping Sauce.**\f0
\par
\par \pard\li720\b * \ul Avocado-Tomatillo Sauce
\par \ulnone\b0 1 lb. Tomatillos
\par 2 Avocados, peeled and pitted
\par \pard\tab 1 Jalapeno Pepper, seeded and minced
\par \pard\li720\f1 \'bd cup Green Onions, sliced\f0
\par \pard\tab 1 Tbsp. Lemon Juice
\par \tab 1 Tbsp. Cilantro, chopped
\par \tab 2 tsp. Garlic, minced
\par \tab\f1 \'bd tsp. Ground Cumin\f0
\par \tab\f1 \'bd tsp. Salt - or to taste \f0
\par \tab\f1 \'bc tsp. Black Pepper\f0
\par \tab
\par \pard\li720 Place tomatillos in a small saucepan; cover with water and bring to a boil. Simmer until translucent and soft (5 minutes); drain and cool. Puree Tomatillos in food processor; add remaining ingredients except green onions and cilantro; puree until smooth. Stir in green onions and cilantro.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 AMERICAN CRAB CAKES\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 5 Minutes
\par
\par \i 8 oz. Fresh Crab Meat
\par 4 Spring Onions, finely chopped
\par 1 Egg
\par 4 oz. Dried Breadcrumbs
\par Oil - for frying
\par 1 Tbsp. Mayonnaise
\par 1 Tbsp. Parsley, finely chopped
\par 2 Tsp. Dijon Mustard
\par Salt and Black Pepper - to taste
\par \i0
\par \f1 Mix Crab Meat in a bowl with salt and pepper; add all the remaining ingredients except breadcrumbs and oil; mix thoroughly, then add enough breadcrumbs to bind. Quarter the mixture and pat each into a flat cake about \'be" thick. Fry the cakes in a little oil until browned on both sides. Serve with lemon wedges and a green or tomato salad.\f0
\par To make lemongrass oil, combine lemongrass, ginger root and peanut oil in a pot and bring to a boil; simmer (5 minutes); let stand overnight at room temperature, then strain and discard solids. To make mayonnaise, mix egg yolks, vinegar, soy sauce and mirin in a food processor; add lemongrass oil in a thin stream, then season with fish sauce.
\par Prepare the Crab Meat and season with salt and pepper to taste, then set aside. Melt butter in a small saucepan; fry mushrooms over medium heat (3-4 minutes - or until they have absorbed the butter). Pour in wine and bring to a boil and cook (3-4 minutes) - or until most of the liquid has evaporated; remove from heat, stir in parsley and cream, and season with salt and pepper. Divide mixture among 6 shallow, oven-proof dishes and spread Crab Meat over the mushrooms. Beat eggs into the yogurt and season with salt and pepper, and a little nutmeg; spoon sauce over the Crab dishes and sprinkle on the grated cheese. Bake at 400\f2\'b0\f0 F (15 minutes), or until the sauce is set and the cheese is bubbling and brown. Serve hot.
\par \f1 Saute mushrooms in butter in a large saute pan over medium-high heat, until golden brown. Stir in tomatoes and garlic; saute (1-2 minutes) or just until tomatoes soften slightly; combine with broccoli, carrots, peas and Crab Meat. Pour cream and wine into a large saucepan; bring to a boil and reduce by three cups, stirring occasionally; stir in Parmesan cheese, basil and lemon juice; season to taste with salt and pepper. For each serving: Heat \'bd cup cream sauce with 1\'bd cups vegetables; toss with 6 o\f0 z cooked fettuccine. Arrange on a serving plate with 3 Alaska Snow Crab split legs. Sprinkle pasta with 2 Tbsp. walnuts.
\par In a small bowl, gently mix all the ingredients (except for the butter and salsa) until combined. Form into 12 Crab Cakes and cook cakes in the butter in a frying pan over a moderate heat, until golden brown on both sides. Serve with the sweet lime salsa.
\par Remove meat from Crabs and chop finely; add 1 chopped hardboiled egg to Crab Meat, together with brandy, mustard and gherkins, and salt and pepper and piri-piri - to taste. Mix well and place back in shells; garnish with other hard boiled egg and sprinkle with chopped parsley. Serve with toast and butter or salad and chips.
\par To prepare pastry, place the flour, salt and orange zest in a food processor; add butter and
\par process briefly until mixture resembles fine breadcrumbs; add egg yolk and 1 tsp. of the lemon juice; process until mixture forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll pastry out to line a 9" flat cake pan. Poke base with a fork and allow to rest in refrigerator (about 1 hour). Pre-heat oven to 400\f2\'b0\f0 F and bake (10 minutes); remove plastic wrap and bake (5 minutes longer); remove and cool slightly. Reduce the oven temperature to 375\f2\'b0\f0 F.
\par
\par To make Crab filling, mix together the Crab Meat, eggs, lemon juice, chili powder and salt, then gently stir in the cream. Pour the mixture carefully into the pastry case and bake at 375\f2\'b0\f0 F (25-30 minutes), or until set; cool in the pan, then remove to a serving plate; serve warm in wedges with garlic mayonnaise.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 DONEGAL CRAB PIE (IRELAND)\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 25 Minutes
\par
\par \i\f1\'bd lb. Cooked Crab Meat \f0
\par \f1 1\'bd lb. Puff Pastry \f0
\par 6 Eggs
\par 1 Egg White
\par 1 cup. Milk
\par \f1\'bd cup Cider\f0
\par 2 Tbsp. Parsley, finely chopped
\par 1 Tbsp. Celery, finely chopped
\par 2 pinches Nutmeg - or to taste
\par Salt and Black Pepper - to taste
\par \i0
\par Line a 12" x 1" deep pie pan with the pastry and chill in refrigerator for 1 hour; also chill
\par pastry for top of pie and brush with egg white. Flake Crab Meat with a fork and put into pie, followed by celery, parsley, and seasoning; beat eggs and milk together and add to pie, along with nutmeg. Put pastry on top rack and bake in oven at 450\f2\'b0\f0 F (25 minutes). Serve at once.
\par \f1 Put un-peeled potatoes in a saucepan with boiling water and salt; simmer for 10 minutes (no longer). Put other ingredients in a bowl and mix together well; drain potatoes and when cool enough to handle, peel skins and grate into long strips. Carefully combine potato strips with the Crab mixture. Taking rough Tbsp. of the Crab mixture, form into 8 small cakes, cover with plastic film and refrigerate for at least 2 hours to chill and firm. Heat 1\'bd Tbsp. olive oil in a frying pan until very hot, then sl\f0 ide Crab Cakes into the oil with a spatula. Turn heat down to medium and cook (3 minutes on each side); remove to a plate lined with paper toweling to drain oil. Serve garnished with coriander and lime quarters (or with favorite Salsa).
\par \f1 Steam Dungeness Crab for 4 minutes, or until heated through. For each serving, plate 1 Crab; serve chilled or heated with \'bc cup Classic Tartar Sauce.*\f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA KING CRAB DELIGHT\cf0
\par \cf2\ulnone\b0\f1
\par \f0 COOKING TIME: 3-4 Minutes
\par
\par \i\f2 1\'bd lbs. Alaska King Crab Legs, thawed if necessary and split\f0
\par 2 Cloves Garlic, crushed
\par \f2\'bd cup Butter or Margarine, melted\f0
\par 2 Tbsp. Parsley, finely chopped
\par 2 Tbsp. Lemon Juice
\par 4 tsp. Onion, grated
\par \f2\'bd tsp. Tarragon, crushed\f0
\par Tabasco Sauce - to taste
\par \i0
\par Cut Crab Legs into 2-3" pieces; combine remaining ingredients and brush over Crab. Place Crab Legs, shell-side down on broiler pan; broil about 4" from heat (3-4 minutes); brush occasionally with Tabasco or other favorite sauce.
\par \f1 Heat oil in a large pot over medium heat; add onions; saute and stir (5 minutes); add garlic, saute and stir (3 minutes); add bell peppers, saute and stir (5 minutes). Stir in tomatoes, tomato sauce, wine, parsley, basil, oregano, bay leaves and pepper flakes; cover and simmer (\'bd hour); season to taste with salt and pepper (remove bay leaves). Keep warm until ready to use. \f0
\par
\par For each serving: portion generous 1 cup tomato mixture into saucepan over medium heat; stir in 6 oz. Clams; cover and simmer until Clams begin to open (about 6 minutes); stir in 6 oz. Crab pieces and 3 oz. Cod chunks; cover and simmer until Clams are completely open, Crab is hot and Cod is opaque throughout and flakes easily (about 3 minutes).
\par
\par SERVINGS PER RECIPE: 24
\par
\par \cf0\fs20
\par }
ALASKA DUNGENESS CRAB RAVIOLI with LEMON-CHIVE BUTTER SAUCE
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par 3 dozen Egg Roll wrappers, 6" cut into quarters, boiled and drained
\par 3 lbs. Whole Milk Ricotta cheese
\par 3 cups Green Onions, thinly sliced
\par 6 Tbsp. Grated Lemon Zest
\par \f1 1\'bc tsp. Salt, or to taste\f0
\par \f1 1\'bc tsp. White Pepper\f0
\par Cayenne Pepper, as needed
\par * Lemon-Chive Butter Sauce
\par \i0
\par \f1 Gently combine all ingredients except cayenne pepper, egg roll wrappers and Lemon-Chive Butter Sauce;* season mixture with cayenne pepper. For each ravioli: portion \'bc cup Crab mixture onto 1 egg roll wrapper square - cover with 1 additional wrapper square, then seal edges. Repeat with remaining Crab mixture and egg roll wrapper squares. Steam raviolis until filling is heated through. Place in steam table to hold warm until ready to use. For each serving: plate 3 raviolis; drizzle with 2 Tbsp. Lem\f0 on-Chive Butter Sauce.*
\par Mix eggs, mayonnaise, Worcestershire Sauce, mustard, parsley, salt and pepper thoroughly into a thin batter. Slice Surimi and crumble by hand; fold Surimi and bread crumbs into batter. Heat 1 Tbsp. butter and 1 Tbsp. oil in a large skillet over low heat. Form patties, then pan fry cakes (3-5 minutes), or until golden brown. Add butter or olive oil to skillet as needed during frying.
\par \i 24 (9 oz. each) Alaska Snow Crab clusters, thawed if necessary
\par 3 quarts Beer
\par Cider Vinegar - as needed
\par Steak Chips - as needed
\par \i0
\par For each serving: In a large pot, bring 8 oz. beer and enough water to cover a Snow Crab cluster to a boil. Add one Snow Crab Cluster and cook (5 minutes), or until well heated. Place on a serving plate with desired amount of steak chips; serve with a shaker of cider vinegar.
\par Heat olive oil in a skillet and saute onions, garlic and carrot slowly. until the carrot is tender; add tomato sauce, fish broth, brandy, 2 Tbsp. parsley, salt, pepper, cayenne and tarragon; cover and cook (10 minutes). Add Crab Meat and cook (5 minutes longer); place mixture in shells or pots and sprinkle with remaining parsley and breadcrumbs; dot top with butter and bake at 400\f2\'b0\f0 F (10 minutes), or until just golden in color.
\par
\par SERVINGS PER RECIPE: 4-6
\par
\par \cf0\fs20
\par }
PACIFIC RIM ALASKA SNOW CRAB CAKES
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PACIFIC RIM ALASKA SNOW CRAB CAKES\cf0\ulnone\b0\i\tab\tab
\par \cf2\i0
\par COOKING TIME: 4-5 Minutes, plus steaming time
\par
\par \i 72 Alaska Snow Crab split legs, steamed*
\par 4 lbs. Alaska Snow Crab Meat
\par 3 gals. Mixed Salad Greens
\par 8 Whole Eggs
\par 8 Egg Whites
\par 1 quart Dry Bread Crumbs
\par 2 cups Sliced Green Onions
\par \f1\'be cup Lemon Juice\f0
\par \f1\'bd cup Cilantro, chopped\f0
\par 3 Tbsp. Ginger, minced
\par 4 tsp. Fresh Ginger, grated
\par 4 tsp. Orange zest
\par Cayenne Pepper - to taste\i0
\par \i Dry Bread Crumbs for coating - as needed
\par Oil for Frying - as needed
\par Orange Wedges - as needed
\par Lime Wedges - as needed
\par * Lime-Ginger Vinaigrette
\par \i0
\par Mix together Crab Meat, bread crumbs, green onions, lemon juice, cilantro, garlic, ginger and orange zest; stir in whole eggs and egg whites until well-combined; season with cayenne to taste.
\par
\par For each serving: Form 2 Crab Cakes using 1/3 cup Crab mixture for each. Coat with bread crumbs and fry in oil over medium heat (4-5 minutes) or until golden brown. Toss 2 cups salad greens with enough Lime-Ginger Vinaigrette* to lightly coat. Arrange greens on salad plate. Top with Crab Cakes. Arrange 3 steamed Crab Legs alongside; garnish with orange and lime wedges.
\par
\par \pard\li720\b * \ul Lime-Ginger Vinaigrette
\par \ulnone\b0 1 cup Peanut Oil
\par \f1 \'bc cup Lime Juice\f0
\par \f1 \'bc cup Rice Wine Vinegar\f0
\par 4 tsp. Soy Sauce
\par 4 tsp. Sugar
\par 1 tsp. Ginger, grated
\par 1 tsp. Garlic, minced \f2
\par \pard\f0\tab\f1 \'be tsp. Sesame Oil\f0
\par \tab Salt and Black Pepper - to taste
\par
\par \tab Whisk together all ingredients until well combined.
\par
\par \f1 * To steam: Place steam basket in a large pot; fill with boiling water to depth of \'be\f0 "; place Snow Crab split legs in basket; reduce heat and steam, covered about (5 minutes) or until Crab is thoroughly heated.
\par \i Meat from 2 large Crabs, or 1 lb. Crab Meat, shredded
\par 8 oz. Tomatoes, peeled and seeded, then finely chopped
\par 2 medium Onions, finely chopped
\par Butter or Margarine
\par 1 cup Dry White Wine
\par 3 Tbsp. Olive Oil
\par 2 Tbsp. Parsley, chopped
\par 1 tsp. Sugar
\par 2 oz. Dry Bread Crumbs
\par Salt and Black Pepper - to taste
\par Cayenne Pepper - dash, or to taste
\par \i0
\par Heat oil in a frying pan and saute onion and garlic over very low heat, until the onion is soft; add tomatoes, increase heat and cook until the mixture is thick and well blended; add parsley, wine, sugar, salt and pepper to taste, along with a dash of cayenne (or to taste), and cook (3-4 minutes) over moderate heat. Add shredded Crab Meat and cook (3 minutes more), then put the mixture into Crab shells, sprinkle with breadcrumbs, dot with butter, then bake in pre-heated oven at 400\f1\'b0\f0 F (10 minutes or until the top is lightly browned). Serve with a mixed green salad and a crisp dry white wine.
\par Put all the ingredients, except olive oil, into a food processor and process until just mixed; chill for 15 minutes or longer. Shape the mixture into flat patties, about 2" in diameter and dust each with a small amount of flour; fry in shallow hot oil until crisp (3-4 minutes, on each side). Serve with rice and a green salad.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ANGEL HAIR PASTA with ALASKA KING CRAB\cf0\ulnone\tab \tab\tab\cf2
\par \cf3\b0
\par COOKING TIME: 10-15 Minutes
\par
\par \i 6 lbs. Alaska King Crab Meat
\par 9 lbs. Cooked Angel Hair Pasta
\par 48 Steamed Alaska King Crab, split legs *
\par 1 Gal. Heavy Cream
\par 2 quarts Papaya, diced
\par 1 quart Fish Stock
\par \f1 5\'bc cups Shallots, finely chopped\f0
\par \f1 1\'bd cups Butter\f0
\par 1/3 cup Lemon Juice
\par \f1\'bc cup Chopped Tarragon\f0
\par \f1\'bc Roux\f0
\par Salt and Black Pepper - to taste
\par Parmesan Cheese, as a garnish
\par \i0
\par \f1 * To steam: Place steam basket in a large pot; fill with boiling water to depth of \'be\f0 ". Place thawed Alaska King Crab split legs in basket; reduce heat and steam, covered (about 5 minutes) or until Crab is thoroughly heated.
\par
\par Saute shallots in burner in a large saucepan until translucent; add cream; bring to a boil and reduce by half, stirring occasionally. Whisk in Fish Stock and bring to a boil; thicken sauce by whisking in roux as needed. Stir in King Crab Meat, papaya and tarragon; simmer (2-3 minutes) until very hot; stir in lemon juice and season to taste with salt and pepper and keep warm. For each serving: toss 6 oz. cooked pasta with one heaping cup of sauce. Arrange on a serving plate with one heaping cup of sauce. Arrange on serving plate with 2 Alaska King Crab split legs. Sprinkle pasta with 1 Tbsp. Parmesan cheese.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA KING CRAB in BLACK BEAN SAUCE\cf2\ulnone\b0\tab\tab
\par
\par COOKING TIME: 5 Minutes
\par
\par \i\f1 4\'bd lbs. Alaska King Crab Legs, split and cut into 3\f0 " long pieces
\par 12 Cloves Garlic, crushed
\par 18 oz. Green Onions, cut into 3" long pieces
\par \f1 2\'bc cups Chicken Stock, unsalted\f0
\par \f1 1\'bd cups Fermented Black Soy Beans \f0
\par \f1\'be cup Vegetable Oil\f0
\par \f1\'be cup Fresh Ginger, minced\f0
\par \f1\'bc cup Soy Sauce\f0
\par \f1\'bc cup Chinese Rice Wine\f0
\par 3 Tbsp. Cornstarch
\par \i0
\par \f1 For 4 appetizer servings (or 2 main course servings): Dissolve 1\'bd tsp. cornstarch in 1 Tbsp. cold water and set aside. Heat 2 Tbsp. oil in a wok over high heat; stir-fry 3 oz. green onions and 2 cloves crushed garlic for a few seconds; add 2 oz. (\'bc cup) black beans and cook for a few more seconds. Stir in 2 Tbsp. ginger and 12 oz. Crab pieces and stir-fry (1 minute) Stir in 3 oz. chicken stock, 2 tsp. wine and 2 tsp. soy sauce. Cover and cook (2 minutes) over moderate heat. Add cornstarch mixture \f0 and stir until sauce has thickened; remove garlic cloves. Arrange on a serving plate and serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA KING CRAB with SOUTHWEST DIPPING SAUCES \cf2\ulnone\b0\tab\tab
\par
\par COOKING TIME: 12 Minutes
\par
\par \i 18 lbs. Steamed Alaska King Crab - split legs
\par *Tomatillo Salsa
\par ** Anaheim Chile Butter Sauce
\par *** Mexican Cocktail Sauce
\par \i0
\par For each serving: Arrange 2 Crab Legs on a serving plate with 2 Tbsp. each Tomatillo Salsa,* Anaheim Chile Butter Sauce,** and Mexican Cocktail Sauce.***
\par \tab\f1\'bd bunch, Green Onions, trimmed and coarsely chopped\f0
\par \tab\f1 1\'bd oz Tortilla Chips\f0
\par \tab\f1\'be cup Water\f0
\par \tab\f1\'bc cup Olive Oil\f0
\par \tab 2 tsp. Garlic, chopped
\par
\par \pard\li720 Place tomatillos and onions in a medium saucepan, cover with water and bring to a boil; cook (5 minutes), or until tomatillos have softened. Drain and puree with roasted chilies in food processor until smooth, then set aside. Puree remaining ingredients except olive oil, garlic, salt and pepper, until smooth, then set aside. Heat oil and garlic in a large saucepan; whisk in tomatillo puree and simmer (2 minutes); whisk in lettuce-cilantro puree, simmer (5 minutes); let cool. Season to taste with salt and pepper/
\par \pard\tab 1/3 cup Green Onions, coarsely chopped
\par \tab 2 Cloves Garlic, chopped
\par \tab 3 Tbsp. Lemon Juice
\par
\par \pard\li720 Roast peppers, then peel and seed; puree peppers, cilantro, green onions, garlic and lemon juice in food processor; add in butter, pureeing until smooth. Season to taste with salt and pepper; serve warm.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA KING CRAB with PINENUT BUTTER \cf0\ulnone\b0\tab\tab\cf2
\par \cf3
\par COOKING TIME: 15-20 Minutes
\par
\par \i 24 Alaska King Crab Split Legs
\par 6 Cloves Garlic, smashed into a puree
\par 3 cups Bread Crumbs, lightly toasted
\par \f1 1\'bd cups Butter or Margarine\f0
\par 6 Tbsp. Pine Nuts, lightly toasted and pulverized with a rolling pin
\par 6 Tbsp. Parsley, chopped
\par \f1 1\'bd tsp. Lemon Juice\f0
\par Cayenne Pepper - to taste
\par Salt and White Pepper - to taste
\par Lemon Wedges - as needed\i0
\par
\par \f1 Allow butter (or margarine) to soften at room temperature; combine 1\'bd cups bread crumbs with parsley, pine nuts and garlic; stir in butter and lemon juice and season to taste with cayenne, salt and pepper. Remove Crab Meat from each Crab Leg; lightly sprinkle inside each of shell with remaining bread crumbs; return meat to shells and spread the Crab Meat with enough pine nut butter to cover. For each serving: Bake one buttered Crab Leg at 350\f2\'b0\f0 F (15-20 minutes), then cut into 4-6" lengths and serve with lemon wedges.
\par Cook Lobster Tails (about 20 minutes), then cool and remove meat from tail, body, claws, and at least 4 of the biggest legs and cut into walnut-sized pieces (reserve cooking liquid). Mix coconut cream with 1 cup of Lobster cooking liquid in a saucepan until melted; add spices and cook over medium heat until a ring of oil appears and the spices smell cooked. Add onions and garlic to the mixture with another cup of water and cook (5 minutes); add Lobster Meat, season with salt and heat (5 minutes) over a low heat. Add brown sugar and lemon or lime juice. Serve with yellow pilau rice, sliced bananas in lime, grated fresh coconut, mango chutney, and carrot salad.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 DEEP-FRIED MUSSELS (NEW ZEALAND)\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 2-3 Minutes
\par
\par \i 24 Cooked Green-Lip Mussels
\par 4 oz Fresh white breadcrumbs
\par 1 Egg, beaten
\par 1 Lemon, cut into wedges
\par Oil for deep frying
\par Salt and Black Pepper
\par Salad Leaves
\par \i0
\par Put in a large pan to heat; remove the Mussels from their shells and drain. Dip Mussel meat in seasoned, beaten egg, then roll in breadcrumbs until well-coated. Fry Mussels (2-3 minutes) or until light brown and crisp. Serve on salad leaves with lemon wedges.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MOULES ET FRITES (BELGIUM)\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 5 Minutes
\par
\par \i\f1 3\'bd lbs. Mussels \f0
\par 1 Onion, chopped
\par 2 oz unsalted Butter or Margarine
\par 2 oz Dry White Wine
\par 1 Tbsp. Fresh Parsley, chopped
\par Mustard Mayonnaise, to serve\i0
\par
\par Wash and clean Mussels, discarding any that are open and do not close when tapped sharply.
\par Using a large lidded pan that will hold all the Mussels, add the Mussels, butter, onion, white wine and half the parsley; cover and cook over high heat, until they are all open, removing the lid to turn the Mussels occasionally. When all Mussels are open, remove from the heat and set aside for about 30 minutes. Scoop out Mussels with a large slotted spoon and divide between four plates. Pour all juices from the pan over the Mussels, reserving at least 1 Tbsp. Sprinkle the remaining parsley over the Mussels and serve with mayonnaise and chips.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MUSSELS with BLACK BEANS (CHINA)\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 5-10 Minutes
\par
\par \i 3 lbs. Mussels, cleaned
\par 4 Cloves Garlic, finely chopped
\par 3 Scallions
\par 3 Tbsp. Chicken Stock
\par 2 Tbsp. Rice Wine or Dry Sherry
\par 2 Tbsp. Groundnut Oil
\par 1 Tbsp. Dark Soy Sauce
\par 1 Tbsp. Fresh Coriander, chopped
\par 1 tsp. Salted Black Beans
\par \f1\'bc tsp. Sugar \f0
\par \f1\'bd oz Ginger, finely chopped \f0
\par \i0
\par Rinse black beans and mash with the sugar; thinly slice spring onion, separating white part separate from the green; heat the oil in a wok until smoking hot and add garlic, ginger and black beans and stir fry until the smell of ginger and garlic rises. Stir in the white part of the spring onions and stir fry for a few seconds; add Mussels, soy sauce, rice wine or sherry and the stock. Cover and simmer (3 minutes), or until the Mussels have all opened - discard any that do not open; add coriander and green part of the spring onion; toss together and serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MUSSELS with CUMIN SAUCE \cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 8-10 Minutes
\par
\par \i 2 lbs. Mussels, cleaned
\par 1 large Onion
\par 2 stalks Celery, chopped
\par \f1\'bd cup Cream\f0
\par 5-6 Tbsp. Dry White Wine
\par Tbsp. Sunflower Oil
\par \f1\'bd " Ginger, grated \f0
\par \f1\'bd cup Cream\f0
\par Juice of Half Lemon
\par 1 tsp. Tomato Puree
\par \f1\'bd tsp. Ground Cumin \f0
\par Green Chilies, finely chopped into slivers
\par Parsley, roughly chopped\i0 \i
\par * Cumin Sauce
\par \i0
\par Cut and chop a 1 oz. slice from the onion and set aside for the sauce; halve the remaining
\par onion and put into a heavy pan with celery and wine; bring to a boil and add Mussels. Cover pan and after a minute, shake the pan; after another 2 minutes, remove opened Mussels and shell, discarding any that do not open. Throw away any large pieces of onion; scoop out the celery with a slotted spoon and add to the shelled Mussels; strain and reserve the liquid.
\par
\par To make Cumin Sauce*: heat oil in a heavy pan, add the chopped onion and stir fry until it begins to turn gold in color; add ginger and chili, then the cumin and stir for 1 minute. Pour in the cream, some of the lemon juice, tomato puree and half the reserved liquid from the Mussels; stir well and simmer to thicken and cook through. Add extra lemon juice or liquid, as needed - to taste. Add Mussels and heat through. Serve on six very hot plates garnished with parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MUSSELS with GARLIC & WALNUT SAUCE (TURKEY)\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: Under 10 Minutes
\par
\par \i 2 lbs. Mussels
\par 1-2 Eggs, lightly beaten
\par Seasoned Flour
\par Sunflower Oil for frying
\par Walnut Sauce*
\par \i0
\par \f1 Clean Mussels well and rinse thoroughly; heat \'bd" water in a large wide pan, until boiling. Add the Mussels, cover tightly and shake over a high heat for a few minutes until they've opened; discard any Mussels that haven't opened; remove Mussels from shell and carefully thread onto wooden skewers that have been pre-soaked in cold water for 30 minutes (place about 6 Mussels per skewer and don't pack too tightly. Coat each skewerful, first in seasoned flour, then in beaten egg and finally in flour again;\f0 make sure each is coated thoroughly each time. Fry in hot oil, turning occasionally with tongs, until golden brown. Drain briefly on paper towels and serve immediately with the Walnut Sauce.*
\par
\par \pard\li720\b * \ul Walnut Sauce\ulnone\b0
\par \pard \tab 2 slices Stale White Bread, crust removed
\par \tab 3 Cloves Garlic, crushed
\par \tab 2 oz Walnuts, finely ground
\par \tab 6 Tbsp. Olive oil
\par \tab 1-2 Tbsp. White Wine Vinegar
\par \tab Salt - to taste
\par
\par To prepare Walnut Sauce, soak the bread in water for 10 minutes, then drain and gently squeeze out the water. In a food processor, blend bread with the garlic, vinegar, nuts and salt until smooth; gradually drizzle in the olive oil; taste and adjust seasonings if necessary.
\par \f1\'bd medium Pineapple, peeled and chopped \f0
\par 3-4 Kaffir Lime Leaves, torn
\par 2 large red Chilies, seeds removed
\par 2 cups Coconut Milk
\par 1 cup Coconut Cream
\par 2 Tbsp. Curry Paste
\par 2 Tbsp. Fish Sauce
\par 1 Tbsp. Palm Sugar
\par 1 Tbsp. thick Tamarind Water\i0
\par \i Curry Paste *
\par \pard\li720\i0
\par \pard Boil and separate the coconut cream in a pan over a medium heat, stirring constantly, then add Curry Paste* and continue stirring (about 4 minutes); add fish sauce, palm sugar and tamarind water, then fry (3-4 minutes) or until color darkens and the sugar cooks. Pour in the coconut milk and when curry comes to the boil, add Mussels, pineapple and lime leaves. Turn down heat and simmer until the Mussels open (3-5 minutes), discarding any that don't open. Just before serving, stir in the chilies, and adjust flavor if necessary, with more fish sauce, tamarind water or palm sugar.
\par
\par \pard\li720\b *\ul Curry Paste\ulnone\b0
\par \pard \tab 4 red shallots, sliced
\par \tab 3 cloves Garlic, chopped
\par \tab 3 large Dried red Chilies, seeds removed and chopped
\par 1 oz Creamed Coconut diluted in 2 Tbsp. boiling water
\par Shredded Basil Leaves
\par Juice of 1 Lemon
\par 1 tsp. Thai Curry Paste
\par \i0
\par Clean Mussels thoroughly, then place in a wok or large frying pan with the scallions and white wine (or Fish Stock); cover tightly and cook over high heat (3-5 minutes). Mix curry paste and creamed coconut; remove lid (all the Mussels should have opened - discard any that remain firmly shut). Mix the coconut/ curry paste into the juices, adding lemon juice to taste; divide between 2 hot soup plates - garnish with basil leaves and serve.
\par Bring wine to a boil in a large pot that has a tight fitting lid; mix the tomato with the cumin, basil, parsley, olive oil and pepper; add half of this to the boiling wine and pour Mussels in on top. Pour on the remaining tomato mixture and stir. Cover and boil (5 minutes) then remove Mussels and some juice into bowls (discard any that haven't fully opened).
\par Heat olive oil in saute pan over a medium to high heat. Sear Scallops (15 seconds on either side), remove from pan and place on warm plate; add wine, then add marmalade and swirl until sauce begins to boil. Pour over Scallops, garnish with a sprinkle of fresh herbs like ( e.g., parsley, chives, coriander, etc.).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SCALLOPS with PASTA \cf2\ulnone
\par \b0
\par COOKING TIME: Under 5 Minutes
\par
\par \i 24 medium-large Scallops
\par 1 package Spinach Fettuccine (fresh, or home made
\par if available)
\par 4 Green or red Peppers, roasted* and cut into 2"
\par strips
\par 1 medium Onion, finely diced
\par 2 Tbsp. Balsamic Vinegar
\par 2 Tbsp. White Wine
\par 2 Tbsp. Olive Oil
\par 1 Tbsp. Fresh Dill
\par \i0
\par While pre-cook pasta to al-dente, add olive oil to a large saute pan, and fry Scallops on medium to hot heat for (10-15 seconds each side). Remove Scallops and place on a warm plate; add white wine and cook diced onion in wine, continually swirling in pan (1 minute), then add green or red roasted pepper strips.* Place pre-cooked pasta in boiling water (1 minute), drain well then add to pan; add Scallops, vinegar and dill, tossing gently. Season with a fresh black pepper to taste.
\par Lightly brush peppers all over lightly with olive oil and place on a roasting pan in a pre-heated
\par \f1 400\'ba F oven and cook until blisters form on skin of peppers (about 10 minutes). Turn and cook other side (10 minutes). Remove from oven, allow to cool slightly, then peel off skins and slice into 2" strips.\f0
\par \pard\fi-360\li360\tx180 3\tab Scallions, sliced on an angle
\par \pard\f1\'bd cup cream\f0
\par 2 Tbsp. White Wine
\par 1 Tbsp. Olive Oil
\par 1 Tbsp. Parsley or Chives, finely chopped
\par \i0
\par Fry garlic and onion with oil in a sauce pan over medium heat (2 minutes) or until translucent; add Scallops and lightly cook on one side for 20 seconds or so; turn and continue to cook (20 seconds); remove from pan. On medium-high heat, add white wine to pan and reduce (1 minute); add cream and reduce until the sauce thickens to an even consistency. Add Scallops, sliced scallions, and gently toss in sauce (1 minute). Place Scallops large dish rice pilaf and pour garlic sauce over rice and Scallops; garnish with chopped parsley or chives.
\par \f1 1\'bd cup of Water, thickened with 2 tsp. corn flour\f0
\par 7-8 oz. Broccoli Florets
\par 4 Scallions, sliced on an angle
\par 2 Cloves Garlic, minced
\par 1 medium Onion, finely sliced
\par 1 small red Pepper, sliced into thin strips
\par 1 small Green Pepper, sliced into thin strips
\par 1 fresh Chili Pepper
\par 2 oz. Bean Sprouts
\par 1 Tbsp. Olive Oil mixed with 3 to 4 drops Sesame oil
\par 1 Tbsp. Oyster Sauce
\par 1 Tbsp. Light Soy Sauce
\par 1 tsp. Fresh Ginger, finely chopped
\par \i0
\par Heat oils in wok or frying pan, then add onions, garlic and ginger and stir-fry over medium heat (30 seconds); add capsicum, broccoli, and scallions, stir-frying (2 minutes longer) on high heat. Add Scallops and sauces, stir fry (1minute), tossing, then add corn flour water until mixture thickens.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SCALLOPS and MUSHROOMS AU GRATIN\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 12-15 Minutes
\par
\par \i 4 large Fresh Sea Scallops
\par 4 Pastry Shells
\par 5 oz. Milk
\par 5 oz. Heavy Cream
\par 4 oz. Button Mushrooms, trimmed and halved
\par 2 oz. Gruyere or Lancashire Cheese, diced
\par 1 oz. All-purpose Flour
\par 1 oz. Butter or Margarine
\par \f1\'bc tsp. Nutmeg. freshly grated \f0
\par \i0
\par Cut each Scallop into eight pieces; put the milk into a non-stick saucepan, add Scallops, bring to a boil and simmer (5 minutes). Remove Scallops from milk and set aside; add cream, flour, butter or margarine, and nutmeg and whisk gently over low heat until the sauce thickens; add cheese and allow to melt without bubbling. Pre-heat grill; put a little cheese sauce into the pastry shells, then divide the Scallop pieces evenly among each. Lay mushrooms around the Scallops and pour cheese sauce over top to cover Scallops and mushrooms; place under grill (4-5 minutes), or until sauce is bubbling and beginning to turn brown; allow to cool slightly and serve.
\par Mix Scallops with curry paste bowl and marinate for at least 15 minutes; heat oil in a wok and stir- fry garlic until just golden; add Scallops and curry paste, and the chilies; stir fry (2 minutes); add fish sauce and sugar and cook (1 minute). When Scallops are tender and have just whitened (about 1 minute more), stir in most of the basil and remove from the heat. Divide Scallops on bed of stir-fried bok choy on 4 serving plates and garnish with remaining basil; serve with a bowl of white or brown rice.
\par
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
SCALLOPS with BOK CHOY and PEANUT SAUCE (Thailand)
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SCALLOPS with BOK CHOY and PEANUT SAUCE (THAILAND)\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 5-6 Minutes
\par
\par \i 18 large, Fresh Sea Scallops
\par \f1 1\'bc lb. Bok Choy, cut into 2-3" lengths\f0
\par 3 Fresh Limes
\par \f1\'bd cup Fresh Coriander Leaves\f0
\par 1/3 oz Fish Sauce, diluted with 1 oz water
\par 6-8 Tbsp. Sesame Oil - see below
\par Peanut Sauce *
\par \i0
\par Rinse Scallops and dry well; mix with just enough sesame oil to coat Scallop and allow to sit at room temperature for 15 minutes. Heat a wok until it is really hot, add half the Scallops and cook for one minute on each side, tossing gently for a few seconds; transfer Scallops to a warm bowl. Put a few Tbsp. sesame oil in wok and add bok choy; toss evenly every 10 seconds or so for about a half minute; add diluted fish sauce and fry for 20 seconds; add Peanut Sauce* and bring to a boil. Add Scallops to warm through, stirring once; serve topped with corriander and fresh lime segments.
\par
\par \tab\b * \ul Peanut Sauce\ulnone\b0
\par \pard\li720\f1\'be cup Roasted Peanuts \f0
\par 11 oz Coconut Milk
\par 2 Cloves Garlic, peeled
\par \f1\'bd Green Chili, roughly chopped\f0
\par 2 Tbsp. Ginger, finely grated
\par 2 Tbsp. Brown Sugar
\par \pard
\par \pard\li720 Put peanuts, ginger, garlic, chili, and sugar in a food processor and puree to a coarse paste; mix in the coconut milk; serve as above.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BARBECUED SCALLOPS with SWEET CHILLI SAUCE \cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 12-15 Minutes
\par
\par \i 12 large Sea Scallops, cleaned
\par Sesame Oil
\par Watercress Leaves
\par \f1\'bd cup Creme Fraiche \f0
\par Salt and Black Pepper - to taste
\par * Sweet Chili Sauce
\par \i0
\par Put the first seven ingredients of the chili sauce into a food processor and blend to a coarse paste; put the sugar in a saucepan with 4 Tbsp. Water; place over moderate heat, stirring well, until the sugar has dissolved. When sugar is dissolved, turn heat to high and boil (5-8 minutes), but do not stir until it has become a dark caramel color; stir in rest of Sweet Chili Sauce* and bring back to a boil, adding last 3 ingredients. Return to boil once again, then simmer (1 minute); allow to cool before eating. Lightly oil Scallops with sesame oil and season. Grill each side on barbecue (90 seconds). Serve on a bed of watercress with a dollop of creme fraiche on top of each Scallop; drizzle generously with Sweet Chili Sauce.*
\par
\par \pard\li720\b * \ul Sweet Chili Sauce\ulnone\b0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SCARISTA SCALLOPS in OATMEAL \cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 4-5 Minutes
\par
\par \i 18-24 large, Scallops, cleaned
\par 4 oz Fine Oatmeal
\par 4 oz Butter or Margarine
\par 1 Lemon, cut into 6 wedges
\par 1 Tomato, cut into 6 wedges
\par Shredded Heart of a Head of Lettuce\i0
\par
\par Slice Scallops across, into 2 or 3 discs; melt 1 oz butter in a heavy non-stick pan; dip Scallops in oatmeal and carefully fry on both sides, until they are just cooked, adding extra butter, as needed. Divide the lettuce between six serving bowls and put Scallops on top with a tomato wedge and a lemon wedge. Serve immediately as is or with a spicy tomato sauce, like Salsa.
\par \i 1 lb. Scallops, rinsed in cold water and patted dry
\par 2 Tbsp. Scallions, finely chopped
\par \f1 1\'bd Tbsp. Groundnut Oil \f0
\par 1 Tbsp. Ginger, finely chopped
\par 1 Tbsp. Garlic, finely chopped
\par * Sauce
\par \i0
\par Heat wok until very hot, then add oil and heat until very hot; add ginger, garlic and scallions; stir- fry (10 seconds), add Scallops and stir-fry (1 minute). Add all the sauce ingredients except sesame oil; stir-fry (4 minutes). or until Scallops are firm and thoroughly coated with the sauce; add sesame oil and stir-fry for one minute longer ;serve at once with plain rice.
\par
\par \pard\li720\b * \ul Sauce\ulnone
\par \pard\b0\tab 2 Tbsp. Chili Bean Sauce \tab
\par \pard\li720 1 Tbsp. Rice Wine or Dry Sherry
\par \pard \tab 2 tsp. Light Soy Sauce
\par \tab 2 tsp. Dark Soy Sauce
\par \tab 2 tsp. Tomato Puree
\par \tab 2 tsp. Sesame Oil
\par \pard\li720 1 tsp. Sugar
\par \pard \tab\f1\'bd tsp. each, Salt and Black Pepper, or to taste \f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CRISPY SWEET and SOUR SQUID \cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 3-4 Minutes
\par
\par \i\f1 12 oz. Squid, cut into \'bd" rings \f0
\par 1 Egg
\par 1 Lemon, cut in wedges
\par 6 oz. Fresh Bread Crumbs, crumbled fine
\par 2 oz. Seasoned Flour
\par 2 oz. Milk
\par Oil for frying\i0
\par
\par Rinse and drain Squid on paper toweling; roll Squid rings in flour. Beat egg and milk together, dip the Squid Rings into mix, then roll in the breadcrumbs to coat. Leave on a dry plate for a few minutes to set. Heat the oil and deep fry the Squid rings (3-4 minutes), or until golden brown. Drain on paper toweling and serve with a wedge of lemon and Sweet and Sour Sauce.*
\par
\par \pard\li720\b * \ul Sweet and Sour Sauce\ulnone\b0
\par \pard \tab 2 tsp. Corn Flour
\par \tab 4 oz. Orange Juice
\par \tab 1 Tbsp. Soy Sauce
\par \tab 1 Tbsp. Soft Brown Sugar
\par \tab 1 Tbsp. Wine Vinegar
\par
\par \pard\li720 Mix the corn flour with a little cold water, until dissolved, then add all other sauce ingredients, bring to the boil over gentle heat - stirring, until thickened and glossy.
\par \f1\'bc lb. Piece of Ham, minced (1/4 lb. Shrimp may be substituted for the ham)\f0
\par 2 Eggs, lightly beaten
\par 1 Clove Garlic, minced
\par \f1\'bc cup Onion, finely chopped \f0
\par 1 Tbsp. Olive Oil
\par 4 tsp. Bread Crumbs
\par 2 tsp. Parsley, minced
\par 1 tsp. Dry White Wine
\par 1/8 tsp. Paprika
\par Coarse Salt and Black Pepper, to taste
\par Oil for frying Flour for dredging
\par \i0
\par \f1 Clean Squid well, leaving bodies in one piece; reserve tentacles; dry bodies and tentacles completely. Heat 1 Tbsp. oil in a medium skillet and saute the onion and garlic until the onion is just wilted; mince the tentacles and add to the skillet along with the minced ham. Cook (2 minutes), then turn off heat and add paprika, parsley, salt, pepper, wine and breadcrumbs, and fill Squid bodies half to one-third full with this mix. Heat frying oil (\'bd-\'be" deep) to smoking point; coat Squid with the flour \f0 and then dip in the egg and immediately place in the hot oil; reduce heat slightly and fry until Squid are lightly golden (no more than a couple of minutes). Sprinkle with coarse salt and serve immediately.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SAUTED SQUID with RED PEPPERS \cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 6-8 Minutes
\par
\par \i 1 lb. Squid, cleaned and cut into thick rings
\par 2 Cloves Garlic, finely chopped
\par 2 Scallions, finely chopped
\par 1 large red Pepper
\par 1 Lemon
\par Olive Oil
\par \f1\'bc cup Fresh Parsley, chopped \f0
\par Large pinch, Dried Chilies, crushed
\par \i0
\par Grill red pepper under high heat until it collapses and blackens in patches; peel skin and discard; chop pepper finely. Warm olive oil in a saute pan; when hot, add the garlic and scallion and cook until onion is tender and the garlic is just beginning to brown. Add Squid and cook over high heat, then add chilies, chopped pepper and parsley; toss Squid around in pan; season with salt and lemon juice. Serve sizzling.
\par Heat oil and fry onion and garlic until soft, but not turning color; add rosemary and then Squid; mix together then cover with the water, bring to a boil then simmer gently (for 45 minutes). Add tomatoes, tomato puree, salt, pepper, and spices; cover and simmer slowly (45 minutes) - or until the Squid is tender and the liquid has become a thick sauce. Serve hot over mashed potatoes or rice, or as a sauce for pasta.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SQUID with BEANS (ITALY)\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 2 Hours
\par
\par \i 8 small Squid, cleaned and sliced into rings
\par 3 Slices Bacon, cubed
\par 8-10 Cherry Tomatoes
\par 3-4 Lettuce Leaves
\par 5 oz. Cucumber
\par 4 Cloves Garlic,, crushed
\par \f1\'bd Onion, finely sliced \f0
\par 2 (15 oz.) cans Cannelini Beans, drained
\par 1 (14 oz.) Can Chopped Tomatoes
\par 3 oz. Olive Oil
\par Fresh Parsley, chopped, for garnish
\par Salt and Black Pepper - to taste
\par \i0
\par \f1 Heat oil in a large saucepan and fry bacon, onion and garlic (5-7 minutes). Add tomatoes and Squid, stir well, cover and simmer very slowly for about 1\'bd hours; add beans and season to taste; simmer (about 20 minutes longer). Serve garnished with parsley.\f0
\par \f1\'bd tsp. Saffron Strands, crushed in a little water \f0
\par Salt and Black Pepper - to taste
\par \i0
\par \f1 Clean Squid and cut body into \'bd\f0 " rings; cut tentacles into small pieces. Heat oil in a pan and fry onion until soft and golden; add garlic and fry until it begins to color, then add tomatoes, vinegar and saffron; season to taste. Add Squid to the sauce, then add just enough water to cover and simmer (4-5 minutes for baby Squid) - or until Squid is tender and opaque (may take up to 45 minutes for larger Squid). Add parsley and coriander (or other herbs of choice) and serve with bread or on rice.
\par \i\f1 2\'bc lbs. Squid, cleaned and cut into 2\f0 " pieces
\par 3 medium Onions, skinned
\par 2 Large Tomatoes, peeled & chopped
\par 2 Cloves Garlic, finely chopped
\par 6 oz. Long Grain Rice, washed and drained
\par \f1\'bd cup White Wine\f0
\par 8 Tbsp. Olive Oil
\par 2 Tbsp. Parsley, chopped
\par Salt and Black Pepper - to taste
\par Lemon Wedges, as a garnish
\par \i0
\par Heat oil in a large pan and fry onions over a medium heat until transparent; add garlic and fry (1-2 minutes longer); add Squid, stir well and cook (4-5 minutes) stirring several times. Stir in tomatoes, pour over the wine, add parsley and season. Bring everything to a boil, cover pan and simmer (20 minutes). Pour in 4 oz. water, stir in the rice, cover again and simmer slowly (about 15 minutes), stirring occasionally. Add more water if needed; check seasoning by tasting. Before serving, set covered pan aside in a warm place for 5 minutes. Serve with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 STIR FRIED SQUID with ONIONS & BLACK BEANS\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 4-5 Minutes
\par
\par \i 1 lb. Squid, cleaned
\par 2 Large red Onions, halved and thinly sliced
\par 2 Dried red Chilies
\par 2 Cloves Garlic, peeled and chopped
\par \f1\'bd" Fresh Ginger, peeled and finely chopped\f0
\par 2 Tbsp. Chinese Salted Black Beans
\par 2 Tbsp. Olive Oil
\par \f1\'bd Tbsp. Sugar \f0
\par 2 tsp. Dry Sherry
\par 1 tsp. Corn Flour
\par Salt and Black Pepper - to taste
\par \i0
\par Score the inside of the sac and "wings" of Squid in a "criss-cross" fashion, then cut sac into 1" X 2" pieces. Soak chilies in warm water for 10 minutes; drain, remove the seeds and chop; mash black beans roughly with sherry and sugar, and stir in the corn flour. Heat olive oil in a wok over a high heat; just as oil is beginning to smoke, add garlic, chili and ginger and stir-fry for a few seconds; add red onions and stir-fry (about 2 minutes) or until patched with brown and softening. Add Squid and stir fry until opaque and curled (30 seconds-1 minute). Stir black bean sauce, then pour into wok; stir to coat Squid and onion, then simmer until thickened (about 1 minute), and serve immediately.
\par SEAFOOD ALTERNATIVES: Halibut, Sea Bass, Bream, Mullet, Turbot, etc.
\par
\par \i 4 lbs. Cod Fillets or Steaks
\par Aioli Sauce made with 10 oz Olive oil
\par 3 Egg Yolks
\par \f1\'bd Loaf French Bread, sliced and fried in olive oil, or \f0
\par lightly toasted in oven
\par * Fish Stock\i0
\par
\par \pard\li720 *\ul\b Fish Stock\ulnone\b0 :
\par \pard \tab Fresh Fish Heads
\par \tab 1 Onion, chopped
\par \tab 2 Leeks, chopped
\par \tab 1 Carrot, chopped
\par \tab\f1\'bd Bottle Dry White Wine \f0
\par \tab 1 Large piece Orange Peel
\par \tab Thyme, several sprigs
\par \tab Parsley, several sprigs
\par \tab Fennel Leaves
\par \tab 2 Bay Leaves
\par \tab Salt and Black Pepper - to taste
\par
\par Put all stock ingredients in a large pan with about 3 quarts of water and simmer (30 minutes), then strain and allow to cool a bit; make aioli; add Fish to stock and slowly bring to a simmer; poach just until flesh is translucent and just beginning to flake (6-20 minutes). Carefully transfer Fish to an oven-proof dish and cover with a little stock; keep warm in oven. Remove remaining stock from heat, allow to cool several minutes, then gradually blend in the aioli, making sure that it doesn't curdle; beat half the aioli into the egg yolks and put this in a bowl or pan placed in boiling water, then beat in the Fish Stock by the ladleful initially, until it thickens into a light creamy consistency. Return to pan and heat through but don't allow to boil. Place French bread in individual bowls, pour the creamy stock over it and eat like soup. Serve the Fish separately with the remaining aioli.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 DEEP FRIED COD (ENGLAND)\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 5 Minutes
\par
\par \i 4 (6-8 oz.) Cod Fillets
\par Oil for deep frying
\par Seasoned Flour for dredging fish
\par * Batter
\par \i0
\par Heat oil for deep frying in a large skillet; dip Cod Fillets into seasoned flour, then immediately into the batter. Deep fry (about 5 minutes, depending on the thickness of the Fillets). Serve condiments of your choice, e.g., tartar sauce, vinegar, tomato ketchup, lemon wedges, etc.
\par
\par \pard\li720\b * \ul Batter\ulnone\b0
\par \pard\tab 8 oz. Milk
\par \tab 8-10 oz. All-purpose Flour
\par \tab 1 cup Beer
\par \tab 1 Egg Yolk
\par \tab 1 oz. Olive Oil
\par \tab Salt and Black Pepper - to taste
\par
\par \tab Blend all batter ingredients together; allow to sit for about an hour.
\par \f1 Season fish, then dust with flour; heat 2 Tbsp. oil in a large skillet and fry Cod Steaks briefly (about 1 minute, each side). Put Steaks in 4 individual dishes, then sprinkle with lemon juice. Wipe skillet and heat remaining oil; saute garlic and onion until onion has wilted. Stir in 2 Tbsp. flour, then gradually add wine and stock and stir until thickened and smooth. Add 5 Tbsp. parsley, peas, salt and pepper, then pour over the Cod Steaks. Put Clams and Mussels around the fish; bake at 400\'ba F (a\f0 bout 20 minutes), or until fish is cooked and shellfish have opened. Sprinkle with remaining parsley and the hard boiled egg. Serve with mashed or boiled red potatoes, a green salad and a dry white wine.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HADDOCK FISH CAKES with DIPPING SAUCE (THAILAND)\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: About 20 Minutes
\par
\par \i 1 lb. Haddock, chopped into chunks
\par 2 Shallots, finely chopped
\par 2 Cloves Garlic, crushed
\par 2 Small red Chilies, seeded and chopped
\par Handful Coriander Leaves, chopped
\par 6 Large Lime leaves, shredded
\par 1 Tbsp. Lemon Juice
\par 1 Tbsp. Fish Sauce
\par A little Flour
\par Groundnut Oil for frying
\par *Dipping Sauce\i0
\par
\par Put shallots, garlic, chilies and coriander leaves in a food processor and process to a coarse paste; add shredded lime leaves and fish sauce and mix well; pour into a bowl. Put Haddock in the food processor and process to a rough paste; add this to the spice paste and mix together. Shape mix into eight round patties (use a little flour to stop them from sticking to your hands) and set aside for half an hour. Heat the oil in a shallow pan; when hot, fry the cakes, a few at a time (about 4-5 minutes on each side, until golden). Serve hot with the Dipping Sauce.*
\par
\par \pard\li720\b * \ul Dipping Sauce\ulnone\b0
\par 2 Small red Chilies, seeded and chopped
\par 6 Tbsp. Rice Vinegar
\par 4 Tbsp. Sugar
\par 1 Tbsp. Dark Soy Sauce
\par 1 Tbsp. Coriander Leaves, finely chopped
\par Juice of a Lime
\par \pard
\par \pard\li720 Heat vinegar and sugar in a small saucepan until sugar has dissolved and mixture becomes syrupy; stir in soy sauce and allow to cool; add chilies, coriander leaves and lime juice.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 WHITE FISH in COCONUT MILK (INDIA)\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 20 Minutes
\par
\par \i 1 lb. firm Fish Fillets cut in large pieces, e.g., Cod, Halibut, Snapper, also Shrimp
\par 5 Chili Peppers, finely chopped
\par 5 Cloves Garlic, finely sliced
\par 3 Medium Potatoes, cubed
\par 1 Large Onion, finely sliced
\par 1" Fresh Ginger, finely sliced
\par 12 oz. Coconut Milk
\par 4 Tbsp. Olive Oil
\par 3 tsp. Malt Vinegar
\par 1 tsp. Ground Turmeric
\par Fresh Coriander or Parsley, chopped as a garnish
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste\i0
\par
\par Rub fish with salt and set aside; heat oil in a wok and fry onions, garlic, ginger and chilies until onion is golden brown. Reduce heat; add turmeric, potatoes and salt to taste; mix well and add coconut milk and simmer (about 10 minutes), or until potatoes are nearly cooked. Add fish and simmer until nearly cooked (about 10 minutes), stirring gently; add vinegar and black pepper, and bring to a quick boil without covering. Serve hot over cooked rice and garnish with fresh chopped coriander or parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 WHITEFISH, COSTA BRAVA-STYLE (SPAIN)\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 25 Minutes
\par
\par \i\f1 1\'bd lb. Cod, or other Whitefish, skinned and cut in 1 in slices \f0
\par 12 Mussels, cooked and shelled
\par 8 oz. package Frozen Green Peas, defrosted
\par \f1 2 red Peppers, peeled and cut in \'bc in strips\f0
\par 2 Large Cloves Garlic, crushed
\par 1 medium Onion, finely chopped
\par 1 Lemon, sliced
\par 1 cup Dry White Wine
\par \f1\'bc cup Chicken or Fish Stock \f0
\par 2 Tbsp. Olive Oil
\par 1 Tbsp. Fresh Parsley, chopped
\par 2 tsp. All-Purpose Flour
\par 1/8 tsp. Ground Saffron
\par Salt and Black Pepper - to taste
\par \i0
\par In small frying pan, heat 1 Tbsp. oil and saute onion until soft; lightly oil a shallow casserole dish with remaining oil and spread onions on the bottom; cover with Cod slices, peas, peppers and Mussels and season with salt and pepper. In a small saucepan, mix together flour, parsley, saffron, garlic, stock and wine to make a smooth sauce and season slightly. Bring mix to a simmer over a low heat and cook, stirring until lightly until thickened; pour over fish and vegetables and cover with lid. Bake in a pre-heated oven at 375\f2\'b0\f0 F (about 15 minutes), or until fish is no longer translucent in appearance. Serve garnished with lemon slices, with potatoes, salad and a full bodied dry white wine.
\par \i 1lb. White Fish Fillets (such as Cod, Halibut, Snapper, Mahi-Mahi, Bream, Turbot, etc.)
\par 2 Cloves Garlic, finely crushed
\par \f1 Juice of \'bd Lemon\f0
\par 4 oz. Olive Oil
\par 2 Tbsp. Coriander Leaves, chopped
\par 2 tsp. Ground Cumin
\par 1 tsp. Mild Chili Powder
\par \f1\'bd tsp. Ground Peppercorns \f0
\par All-purpose Flour\i0
\par
\par Mix half the olive oil with coriander, lemon juice, chili, cumin and garlic, then add peppercorns;
\par Lie fish Fillets flat in a shallow dish and rub each with the spice marinade you just made; allow to sit for about 30 minutes. Heat remaining oil in a large frying pan; remove fish from marinade and shake to remove excess oil; roll fish in flour to coat. Fry immediately in hot oil - until crisp and golden (about 3-4 minutes), turning once. Drain, season generously with salt, and serve with lemon and a green salad.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PARROT FISH with CURRY BUTTER\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 30-40 Minutes
\par
\par \i 1 Parrotfish, weighing about 2 lbs. (or other white fleshed fish), gutted, rinsed in cold water
\par 4 Cloves Garlic, crushed
\par 2-3 Lemons, cut into wedges
\par 4 oz. Butter, softened
\par 2 Tbsp. Lemon Juice
\par 1 Tbsp. Curry Paste
\par Olive Oil
\par Fresh Parsley, chopped as a garnish
\par Salt - to taste Freshly-ground
\par Black Pepper - to taste
\par \i0
\par Mash or process butter with curry paste and lemon juice, until smooth; place in a bowl and chill.
\par Rub Parrotfish all over with olive oil; sprinkle lightly with salt and wrap completely in aluminum foil, sealing edges well. Bake (30-40 minutes) at 400\f1\'b0\f0 F, or until flesh is opaque through to bone.
\par Lift fish carefully onto a warmed serving dish; pour juices over fish and serve (serve curry butter separately).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 FISH PIE with SHRIMP (ENGLAND)\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 40 Minutes
\par
\par \i 1lb. White Fish (e.g., Cod)
\par 8 oz. Shrimp, peeled and de-veined
\par 1 lb. Warm Mashed Potatoes
\par 4 Eggs, hard boiled, quartered
\par 1 Egg, beaten
\par 1 Onion, chopped
\par 1 cup Water and Milk, mixed
\par 4 oz. Button mushrooms
\par 4 oz. Packet Frozen Mixed Vegetables
\par 2 Tbsp. Flour
\par 1 oz. Butter
\par Salt and Black Pepper - to taste
\par \i0 Place fish, onion, milk and water into a saucepan; cover and cook gently (8 minutes); remove Fish and flake into big pieces with a fork. Whisk flour and butter into the cooking liquid; bring to a boil, whisking occasionally until thickened. Add mushrooms and vegetables; simmer (2 minutes). Mix in Fish and Shrimp, then season lightly to taste. Transfer to an oval pie dish and add the eggs; cover all with mashed potato; brush with the beaten egg, then bake in at 375\f1\'b0\f0 F (25 minutes).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SWEET POTATO and FISH PIE \cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 30-35 Minutes
\par \ul\i
\par \ulnone\f1 1\'bd lb. Haddock, or other Whitefish Fillets \f0
\par \f1 1\'bd lb. Sweet Potatoes \f0
\par 4 Eggs
\par 4 oz. Frozen Peas, thawed
\par 5 Peppercorns
\par 3 Branches Dill
\par 1 Small Onion
\par 1 cup Milk, plus a little extra
\par 2 oz. Butter
\par \f1\'bd oz. Flour \f0
\par Salt and Black Pepper - to taste
\par \i0
\par Cut sweet potatoes into chunks and boil in salted water until soft; peel and mash 1lb. of the potatoes with 1 egg, 1oz. butter and enough milk to give a soft consistency; hard boil remaining eggs, then shell and quarter. Put half a pint of milk into a pan with sliced onion, peppercorns and dill stalks; heat to a gentle boil. Lay fish Fillets in an oven-proof dish and pour over the hot milk and seasonings; bake at 375\f2\'b0\f0 F (15-20 minutes); strain off milk and set aside (discard onions and seasonings). Flake fish with a fork and lay on a pie dish; cover with peas and then with the quartered eggs; sprinkle with dill.
\par
\par \f1 Make a white sauce with \'bd oz. butter, flour and reserved milk; simmer (5 minutes) and season well; pour over the fish, shaking to distribute. Spread the potato thickly over the top and, using a fork, make a wave-like pattern. Dot with remaining butter and bake at 450\f2\'b0\f0 F (10-15 minutes), or until browned.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TALI MACHCHI (INDIA)\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 3-4 Minutes
\par
\par \i 1 lb. White Fish Fillets
\par 1 Egg, beaten
\par 3 Tbsp. All-purpose Flour
\par 3 Tbsp. Chick Pea Flour
\par 2 Tbsp. Lime Juice
\par 1 tsp. Garam Masala
\par 1 tsp. Chili Powder
\par \f1\'bd tsp. Ground Tumeric\f0
\par Groundnut or Vegetable Oil for frying
\par
\par \i0 Put fish Fillets in a dish and squeeze over lime juice over fish. Season flours with the garam masala, tumeric and chilli; put the beaten egg in a bowl and dip the fish first into the egg, then into the spiced flour. Fry fish in deep hot oil, until golden (3-4 minutes). Serve with lime.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 THAI FISH CAKES (THAILAND)\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 6-7 Minutes
\par
\par \i 1 lb. White Fish Fillets, skinned and cut in chunks
\par 1 red Chili Pepper, seeded and chopped
\par 1 red Pepper, finely chopped
\par 1 Clove Garlic, roughly chopped
\par \f1\'bd" Ginger, roughly chopped \f0
\par 1 red Chili pepper, seeded and chopped
\par 2 Lime Leaves, roughly chopped
\par 1 Blade Lemon Grass, bruised and roughly chopped
\par 4 oz. Dwarf Green Beans
\par 2 Tbsp. Thick Coconut Milk
\par 1 Tbsp. Fish Sauce
\par 1 Tbsp. Fresh Coriander, chopped
\par 1 tsp. red Curry Paste Oil for frying
\par White Wine Vinegar\i0
\par \i Chopped Coriander to garnish
\par Black Pepper - to taste
\par \i0
\par \f1 Put everything but red pepper, vinegar and green beans into a food processor and blend (15 seconds); pour into a bowl and add the red pepper; form into fish cakes. Heat oil in a frying pan to a depth of about \'bc" And fry the fishcakes lightly (about 3 minutes) on each side, or until golden brown; remove from pan and keep warm. Add a dash of vinegar to remaining oil, then add green beans; fry very quickly, pour over the fish cakes and garnish with lots of fresh chopped coriander.\f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 THAI PAN-FRIED FISH (THAILAND)\cf0
\par \cf2\ulnone\b0\i \i0
\par COOKING TIME: 3-4 Minutes
\par
\par \i 2 (6 oz.) Fish Fillets
\par Juice of 2 Limes
\par 6 Lime Leaves, shredded
\par 2 small red Chilies, chopped
\par 1 Stalk of Lemon Grass, shredded
\par 1" Ginger, peeled and shredded
\par 2 Tbsp. Groundnut, or olive oil
\par 1 Tbsp. Thai Fish Sauce
\par 1 tsp. Sugar
\par Soy sauce and Rice Wine
\par \i0 Mix the lime juice, fish sauce, sugar, chopped chilies, lemon grass, lime leaves and ginger; warm oil in a shallow pan until it sizzles, then add the spice mixture and the fish. Cook (1-2 minutes), until the fish is golden, then turn and cook on the other side. Remove fish from pan, add soy sauce and rice wine; boil (1 minute) then pour over the fish. Serve hot with rice.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 YELLOW FISH CURRY (THAILAND)\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 10 Minutes
\par
\par \i\f1\'bd lb. Snapper or other firm White Fish Fillets (e.g., Cod, Mahi-Mahi, Orange Roughy, etc.) \f0
\par 1 small Green Papaya, peeled, de-seeded and finely sliced, pineapple, green mango or banana
\par \f1 1\'bd cups Chicken Stock \f0
\par 2 Tbsp. Curry Paste
\par 2 Tbsp. Thick Tamarind Water
\par \f1 1\'bd Tbsp. Fish sauce \f0
\par 1 tsp. White Sugar
\par Juice of 1 Lime
\par Salt and pepper - to taste
\par * Curry Paste
\par
\par \i0 Bring stock to a boil in a medium pan and add Curry Paste.* Return to a boil and add the tamarind water, sugar and half the fish sauce; add the papaya and boil (3-4 minutes), until tender, then add the fish and simmer (5 minutes) or until just cooked and curry and other flavors have permeated fish. Just before serving check the seasoning for taste and adjust as necessary; add more fish sauce or lime juice as needed.
\par
\par \pard\li720\b * \ul Curry Paste\ulnone\b0
\par \pard \tab 8-16 small red Chilies, chopped
\par \tab 5 Cloves Garlic, chopped
\par \tab 3 Shallots, chopped
\par \tab 1 Stalk Lemongrass, sliced
\par \tab 1 Tbsp. Fresh Turmeric
\par \tab 1 Tbsp. Shrimp Paste
\par \tab 1 tsp. Salt
\par
\par \tab Puree all of the ingredients in a food processor until fine, using as little water as possible.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SKATE WINGS with WARM GREEN SALSA \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 8-10 Minutes
\par
\par \i 1 lb. Skate Wings
\par 2 Tbsp. Olive Oil
\par Seasoned Flour
\par *Warm Green Salsa\i0
\par
\par Warm a 10" frying pan on a gentle heat to warm up; rinse Skate and pat dry with paper toweling, then coat with a light dusting of seasoned flour. Turn heat to high, add olive oil to the pan and as soon as it is really hot, add Skate wings; fry (4-5 minutes on each side depending on their thickness). Pour Salsa * sauce all around the fish to heat very briefly, then serve immediately with remaining sauce spooned over Skate. This sauce can be served with any fried fish.
\par \pard\li720 To make salsa: Crush the garlic together with the rock salt until paste like; combine with all the other salsa ingredients and mix well.\tab
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SKATE with BLACK BUTTER \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-25 Minutes
\par
\par \i 1 lb. medium Skate Wings
\par 6 Black Peppercorns
\par 1 Onion, sliced in fine rings
\par Bay Leaves
\par \f1\'bc cup Fresh Parsley, chopped\f0
\par 3 oz. Butter
\par 1 Tbsp. red Wine Vinegar
\par 1 tsp. Capers, rinsed
\par Salt - to taste\i0
\par
\par Boil 1 quart water in a saucepan; add onion, 1 tsp. salt, 2 bay leaves and peppercorns; return to the boil, reduce heat, then simmer (10 minutes). Add Skate Wings to simmering water and cook gently (10 minutes, or longer if fish is more than 1" thick); remove Skate Wings (keep cooking liquid for stock) and place on warm plates; scatter capers on fish. Melt butter in a small frying pan and cook to foam and darken to brown; add vinegar to pan, followed by parsley and immediately pour over fish and serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALBONDIGAS DE BONITO (SPAIN)\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 35 Minutes
\par
\par \i 2 lbs. Tuna, skinned, boned, and finely chopped
\par 4 Eggs, beaten
\par 3 Spanish Onions, finely chopped
\par 3 Slices Stale Bread, crusts removed
\par 2 Cloves Garlic, finely chopped
\par 4 Tbsp. Olive Oil
\par 4 Tbsp. Milk
\par 2 Tbsp. Plain flour
\par 1 Tbsp. Chopped Fresh Parsley
\par Salt - to taste
\par * Sauce
\par \i0
\par Heat half the oil and fry onions over low heat until golden brown; soak bread in milk. Mix the onions with the Tuna, bread, garlic, parsley and 3 eggs in a bowl; season with salt to taste. Mix to a paste and form into small balls with your hands; dust with a little flour and coat with the last egg. Heat remaining oil and fry fish balls (15 minutes) until golden brown.
\par
\par \pard\li720\b * \ul Sauce\ulnone\b0
\par \pard\tab 1 Spanish Onion, finely chopped
\par \tab 8 oz. Dry White wine
\par \tab 1 oz. Butter
\par \pard\li720 1 cup Fish Stock
\par \pard\tab 1 Tbsp. Plain flour
\par \pard\li720\f1 Juice of \'bd Lemon \f0
\par \pard
\par \pard\li720 To make sauce, boil wine and lemon juice until reduced by half; melt butter and fry onion (10 minutes), or until golden brown; stir in flour and cook (1 minute); stir well, remove from heat and allow to a bit. Return to heat and add reduced wine a bit at a time along with enough Fish Stock to make a light sauce; simmer (15 minutes).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BARBECUED TUNA and CHIPS \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 6-8 Minutes
\par \i
\par \pard\fi-360\li360\tx180 4\tab medium Tuna Steaks
\par \pard 4 large Cloves Garlic, peeled and crushed
\par 2 Lemons, cut into wedges
\par 2 Long red Chili Peppers, de-seeded and thinly sliced
\par 3 oz Mayonnaise
\par 2 Tbsp. Olive Oil
\par 2-3 Tbsp. Mixed Peppercorns, coarsely ground
\par \f1 1\'bd Tbsp. Fresh Parsley, chopped \f0
\par Salt and Black Pepper - to taste
\par \i0
\par Mash garlic cloves and 1 tsp. salt together until a smooth paste is formed. Stir chilies into mayonnaise with garlic and chopped parsley; set aside. Press ground pepper firmly onto outside of each Tuna Steak and barbecue over high heat (3-4 minutes, each side). Serve Tuna with sauce and lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GRILLADE OF TUNA with OLIVE OIL MASH \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: About 15 Minutes
\par
\par \i 4 (6 oz.) Tuna Steaks
\par \f1\'bd large can Tomato Sauce (without basil) \f0
\par 3 Tbsp. Olive Oil
\par Leaves from 2 Sprigs Fresh Thyme
\par Salt and Black Pepper - to taste
\par * Dressing
\par ** Olive Oil Mash
\par \i0
\par Heat tomato sauce in a frying pan for several minutes (until thick enough to coat the back of a spoon) and keep warm. Heat a lightly oiled, ribbed cast iron pan over high heat; mix olive oil with thyme leaves and brush Tuna with thyme oil and season well. When pan is very hot, add Tuna and cook (4-5 minutes on either side), pressing down firmly to mark fish. To serve, place Tuna on 4 warmed plates and spoon Olive Oil Mash** to one side; spoon little pools of Sauce* around the fish.
\par \pard\li720\f1\'bd tsp. Salt - or to taste \f0
\par \pard
\par \pard\li720 ** Cook potatoes in boiling salted water until tender, then drain and add heavy cream, olive oil, chicken stock, garlic and salt; mash until smooth, then set aside and keep warm.
\par Grate ginger and garlic clove and mix together with soy sauce, sake and mirin. Wipe Tuna with a damp cloth then put in the marinade (15 minutes), turning once; heat grill to hot, then put in Tuna and grill (5 minutes, each side). Just before removing, brush Tuna with marinade one more time. Remove as soon as the sauce has dried into a high glaze. Serve immediately.
\par Heat oil and gently fry onion and garlic until golden brown; mix onion and garlic with Tuna and set aside. Mix potatoes and peppers in a casserole and just cover with warm water; bring to a boil, then cover and simmer (15 minutes), or until the potatoes are almost cooked. Add Tuna, onion mixture and tomato sauce, and season with salt, to taste; bring to a boil; cover and simmer (8 minutes) until the Tuna is cooked; add the bread slices before removing from heat.
\par Divide Tuna into four portions and season each with salt and pepper; warm 3 Tbsp. olive oil in a large frying pan, add onions and cook gently until soft - then increase to a medium heat and fry until richly browned; remove ingredients and reserve. Add remaining oil to pan and heat well; fry Tuna Steaks on both sides to a rich golden brown, then reduce heat and cook for another minute. At this point, add sugar, vinegar and wine; return onions to pan, gently stir around the Tuna and turn up heat. Cover and simmer (2 minutes longer); garnish with parsley and serve.
\par Pour boiling water over Haddock, let stand (2-3 minutes); drain, skin and flake into pieces with a fork. Cook onion in oil in a saute pan until pale yellow; stir in curry powder and cook (1 minute) stirring. Add the sultanas and rice, plus 2 cups water, cardamon seeds and cloves and bring to a boil; cook (10 minutes). Add the Haddock and seasoning, and complete cooking the rice (the water should be absorbed). Place on a hot serving dish and arrange with hard boiled eggs and parsley as a garnish, and small bits of butter to melt over fish. Serve with lemon wedges and mango chutney.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CRAB and FRESH PEA SALAD (THAILAND)\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: None
\par
\par \i\f1\'bd lb. Crab Meat\f0
\par 2 Spring Onions, finely chopped
\par \f1\'bc Cucumber, finely diced\f0
\par Juice and Zest of 1 lime
\par 5 Tbsp. Fresh Peas, shelled
\par 4 Tbsp. Olive Oil
\par 1-2 Tbsp. Coriander Leaves, finely chopped
\par 1 Tbsp. White Wine vinegar
\par 1 Tbsp. Mint Leaves, chopped
\par 2 tsp. Thai Fish Sauce
\par Iceberg Lettuce, to serve
\par \i0
\par Put lime juice and lime in a mixing bowl and add olive oil, vinegar and fish sauce; stir in peas and cucumber, spring onion and herbs; season with salt and pepper to taste. Place some lettuce leaves on each plate; toss Crab Meat gently in the dressing, then pile on top of the lettuce. Serve with brown bread and butter.
\par
\par SERVINGS PER RECIPE: 2
\par \b
\par \fs20
\par }
CAESAR-STYLE CRAB SALAD
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}{\f2\fswiss\fprq2\fcharset0 Arial;}}
\par 1 Head, Romaine, Iceberg or other favorite green lettuce
\par \f2\'bc cup Parmesan Cheese, grated\f0
\par \f2\'bc cup Mayonnaise\f0
\par \f2\'bc cup Lemon Juice\f0
\par Worcestershire Sauce - to taste
\par Black pepper - to taste
\par \i0
\par Cut or tear lettuce up into large chunks and put in large bowl. In a small bowl, combine lemon juice, mayonnaise, garlic, and Worcestershire Sauce; mix well and pour over lettuce. Toss salad well and arrange on plates. Distribute Crab Meat over lettuce; garnish with tomatoes and sprinkle pepper and cheese over. Serve immediately.
\par \i\f1 4\'bd lbs. Dungeness Crab Meat, thawed if necessary\f0
\par \f1 4\'bd lbs. Romaine Lettuce, shredded\f0
\par \f1 2\'bc lbs. red Cabbage, shredded\f0
\par \f1 1\'bd lbs. Carrots, shredded\f0
\par \f1 1\'bd cups Green Onions, sliced\f0
\par \f1 1\'bd cups Roasted Peanuts, chopped\f0
\par * Peanut-Orange Dressing
\par \i0
\par \f1 For each serving: Toss 1\'bd cups lettuce, \'be cup cabbage and \'bc cup carrots with 2 Tbsp. Peanut-Orange Dressing.* Plate mixture; top with \'bd cup Crab Meat. Drizzle Crab Meat with additional 2 Tbsp. dressing; sprinkle with 1 Tbsp. each, onions and peanuts.\f0
\par \pard\li720 Place garlic, ginger and cilantro in food processor and puree. Add remaining ingredients; process until well-blended. Cover and refrigerate until ready to use.
\par 1 Head Green favorite leaf lettuce, rinsed and trimmed
\par \f1\'bd cup Diced red Onion\f0
\par * Dressing\i0
\par
\par Combine Langostinos, avocado, tomatoes and onion in a bowl, drizzle with lemon juice and toss well. Cut lettuce into strips and arrange on plates. Pour dressing over Langostino mixture, toss to mix, spoon over lettuce and serve.
\par
\par \pard\li720\b * \ul Dressing\ulnone
\par \b0 1 Clove Garlic, minced
\par 3 Tbsp. Olive Oil
\par 1 Tbsp. Balsamic Vinegar
\par Salt and black pepper - to taste
\par
\par Combine garlic and vinegar with pinch of salt and pepper; whisk while adding oil; taste for seasoning and set aside to pour on salad.
\par
\par \pard SERVINGS PER RECIPE: 4-6
\par
\par \fs20
\par }
ALASKA KING CRAB ARTICHOKE and HEARTS of PALM SALAD
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA KING CRAB ARTICHOKE and HEARTS OF PALM SALAD\cf2\ulnone\b0\tab\tab\cf3
\par \cf2
\par COOKING TIME: None
\par
\par \i 6 lbs. Alaska King Crab Legs, thawed if necessary
\par 24 Fresh Artichoke Hearts, trimmed, cooked and cooled
\par 48 Endive Laves
\par \f1 1\'bd gallons Mixed Baby Lettuces \f0
\par 24 Spears, Hearts of Palm, each quartered lengthwise
\par Carrot Shavings - as needed
\par Roma Tomatoes, finely diced - as needed
\par Shallot Rings, sliced - as needed
\par Chives, minced - as needed
\par * Dijon-Honey Tarragon Dressing
\par \i0
\par Remove Crab Meat from shells and cut into desired-sized pieces. For each serving: cut one artichoke heart into quarters and slice into petal-shaped pieces, then arrange around outside of serving plate along with 2 endive leaves. Toss 1 cup lettuce with enough Dijon-Honey Tarragon Dressing* to lightly coat; mound in center of plate. Arrange 2 oz. Crab Meat and 4 pieces of hearts of palm on lettuce; garnish with carrot shavings, tomatoes, shallots, and chives. Drizzle with 1 Tbsp. Dijon-Honey Tarragon Dressing.*
\par In a large serving bowl, mix together Alaska Surimi, spinach, mushrooms, scallions, cherry tomatoes, and cucumber. Combine remaining ingredients, mix well and pour over salad. Toss and serve.
\par Mix cocktail sauce, mayonnaise, lemon juice and dill weed until blended. Add Alaska Surimi seafood and celery and mix well. Can also be served as a filling for Pita bread or spread on bread.
\par \f1 Cut the tube (body) of the Squid crosswise into \'bc" rings; thoroughly rinse rings and tentacles and put in a pan with 4 Tbsp. water; boil, then, cover and simmer (3 minutes) - or until Squid turns opaque; drain and put into a bowl. Add shallots or onions to Squid with lime juice, fish sauce, sugar, chili powder and coriander leaves; toss well and check seasonings to taste. Just prior to serving, arrange lettuce leaves on a serving plate; peel cucumber and slice into thin rounds; cut cherry tomatoes in \f0 half vertically. Put Squid salad on top of lettuce and surround with cucumber slices and tomato halves.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SCALLOPS ON BITTER GREENS with STRAWBERRIES\cf0\b0
\par \cf2\ulnone\b
\par \b0 COOKING TIME: Less than 1 Minute
\par
\par \i\f1 1\'bd lbs. Fresh Scallops\f0
\par 1 Granny-Smith Apple, in very small cubes or slices, with skin on
\par 20 small Strawberries, washed and halved
\par 12 Tbsp. Olive Oil
\par 3 Tbsp. Olive Oil
\par 3 Tbsp. Raspberry Vinegar
\par 2 Tbsp. Chives, finely chopped
\par Vinaigrette
\par Salt and Black Pepper - taste
\par Salad Greens - Your favorite - to cover 6 entree plates
\par Chopped Chives, as a garnish
\par \i0
\par Place Scallops in a bowl with the oil and marinate for 1 hour; divide greens among the plates; set apple and strawberries. Shake vinaigrette ingredients together in a jar; add olive oil to a large wok or frying pan; on medium-high heat, quickly toss-fry Scallops until barely light brown (about 30 seconds). Spoon Scallops over salad greens, scatter strawberries and apple cubes over, shake vinaigrette and lightly pour over top. Garnish with chives and serve immediately (Note: Other berries, such as raspberries, can be used when in season).
\par
\par SERVINGS PER RECIPE: 4-6
\par \b
\par \fs20
\par }
ALASKA COD SUMMER SALAD
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\par 3 medium Cucumbers, peeled, seeded and cut into 1" chunks
\par 2 medium Tomatoes, cut into wedges
\par 4 cups Lettuce, chopped
\par \f2\'bd cup small red onions, sliced\f0
\par \f2\'bd cup Greek Olives, chopped finely\f0
\par \f2\'bd cup Feta Cheese, crumbled\f0
\par Salt and Black pepper - to taste
\par * Oregano Vinaigrette\i0
\par
\par \f2 Cut Cod Fillets into 1-1\'bd\f0 " chunks and place in a shallow, microwave-safe dish, covering loosely with plastic wrap. Cook on high heat (3-4 minutes), or until fish flakes when tested with a fork, turning dish halfway through cooking time; remove from oven and allow to cool. Toss remaining ingredients except Feta cheese, salt and pepper in a large bowl, until well-coated with Oregano Vinaigrette.* Add Feta and Cod and gently toss, just until combined; season with salt and pepper to taste, just before serving.
\par
\par \pard\li720\b *\ul Oregano Vinaigrette
\par \ulnone\b0\f2\'bc cup Lemon Juice\f0
\par 6 Tbsp. Olive Oil
\par \pard\tab 1 Tbsp. Fresh Oregano, chopped
\par \tab
\par \tab Combine all ingredients and whisk until well blended.
\par \f1 1\'bd lbs. Mixed Greens (Lettuces, chicory, radicchio, etc.) washed, then torn into pieces; chilled\f0
\par 2 medium Ripe Tomatoes
\par 1 Shallot, finely chopped
\par 1 Clove Garlic, minced
\par 1 cup Olive Oil
\par \f1\'bd cup Walnut Pieces\f0
\par \f1\'bd cup red Wine Vinegar\f0
\par 2 Tbsp. Fresh Chives, chopped
\par 2 tsp. Ground Cumin
\par 1 tsp. Dry Thyme
\par \f1\'bd tsp. Cracked Black Pepper - or to taste\i0\f0
\par
\par \f1 Heat about 2 Tbsp. olive oil in a large frying pan over medium-high heat; add Cod Fillets and cook until fish flakes easily when tested with a fork (3 minutes, each side); remove from pan, flake into large pieces and set aside. Heat 1 Tbsp. olive oil and walnuts in frying pan until oil sizzles; add cumin and stir until nuts are covered with the cumin; set aside. Cut each tomato into 12 slices; combine \'be cup olive oil, vinegar, shallot, garlic, thyme and pepper. Divide greens among 4 plates and arrang\f0 e tomatoes on top; add Cod and nuts, and drizzle with dressing; garnish with chives.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SAUTEED SCALLOPS with MINT\cf0\ulnone\tab\tab\cf2
\par \cf3\b0
\par COOKING TIME: 10 minutes
\par
\par SEAFOOD ALTERNATIVES: Shrimp, any favorite cubed White Fish
\par
\par \i\f1\'be lb. Scallops (Large, cut in half or quarters)\f0
\par 1 Carrot, cut into julienne strips
\par \f1\'bc cup White Wine or Water\f0
\par \f1\'bc cup Fresh Mint, chopped\f0
\par 2 tsp. Olive Oil
\par Salt and Black Pepper - to taste
\par Mint Sprigs - for garnish
\par \i0
\par Heat vegetable oil in a large, non-stick skillet over medium-high heat. Add Scallops and cook just to brown outside without cooking through (about 1 minute). Transfer Scallops to a plate and set aside. Add julienne carrot to skillet with white wine and cook until carrots are brightly colored and just tender (about 2-3 minutes). Sprinkle chopped mint over, return Scallops to skillet and cook, stirring until Scallops are just opaque through (about 2-4 minutes longer). Season with salt and pepper to taste. Spoon Scallops onto plates, garnish with mint sprigs, and serve.
\par Mix olive oil, lemon juice, thyme, salt and pepper. Cut Scallops in half, if over 1" in diameter. Arrange Scallops, Shrimp and vegetables alternatively on 4 ten"\f1 skewers (if using wooden skewers, soak for \'bd hour in cold water before using; brush with lemon-thyme mixture. Grill 4\f0 " from medium coals (10-15 minutes), brushing frequently with mixture - until Scallops are opaque in center, and Shrimp are pink.\ul
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SPANISH-STYLE MUSSELS with OLIVES\cf0\ulnone\tab\tab\ul
\par \cf2\b0
\par \ulnone COOKING TIME: 10 minutes
\par
\par SEAFOOD ALTERNATIVES: Clams, New Zealand green -lip Mussels
\par
\par \i 3 lbs. Live Mussels, de-bearded and scrubbed
\par 4 Cloves Garlic
\par 1 cup Diced Tomato
\par 1 cup Onion, chopped
\par \f1\'bd cup Green Olives, chopped\f0
\par \f1\'bc cup Dry Sherry\f0
\par 2 Tbsp. Parsley, chopped
\par 2 tsp. Olive Oil
\par Juice of 1 Lemon
\par Pinch - Dried red Pepper Flakes
\par \i0
\par Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 2-3 minutes or until tender (stir often). Stir in red pepper flakes, then add Mussels, stirring so they are evenly coated in vegetable mixture; add sherry, cover skillet and steam until Mussels just begin to open (about 4-5 minutes). Add olives, tomato, lemon juice and parsley, and mix. Spoon Mussels onto individual plates, drizzle cooking liquids over and serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ANGEL HAIR with CLAMS and PANCETTA\cf0\ulnone\tab\tab
\par \cf2\ul\b0
\par \ulnone COOKING TIME: 15 minutes
\par
\par SEAFOOD ALTERNATIVES: Mussels, New Zealand Green-Lip Mussels
\par
\par \i 2 lbs. Small Live Clams, scrubbed clean
\par 8 oz. Dry Angel Hair or Vermicelli Pasta
\par 2 Cloves Garlic, minced
\par 2 oz. Bacon, cut into small pieces
\par \f1\'bd cup Dry White Wine\f0
\par \f1\'bc cup Parmesan Cheese, grated\f0
\par 1 tsp. Olive Oil
\par Salt and Black Pepper - to taste
\par \ul\i0
\par \ulnone Bring a pan of salted water to a boil and cook pasta until just tender (al dente, 3-4 minutes); drain well and put in a large bowl; toss with olive oil and set aside. Cook bacon in a medium skillet until crisp (about 2-3 minutes); discard all but 2 tsp. fat from skillet and add garlic; cook until aromatic (about 30 seconds). Stir in wine, then add Clams and cook over high heat, shaking pan occasionally, until Clams have opened (3-5 minutes). As Clams open, transfer to a bowl (throw away any Clams that do not open). Pour bacon and cooking liquids from skillet over pasta. Add Parmesan cheese and season generously with pepper to taste; toss well and taste pasta for seasoning, adding salt to taste. Arrange pasta in individual serving bowls, top with Clams and serve.
\par Heat olive oil in a medium pan over medium-high heat. When oil is hot, add Squid and stir (for 30 seconds). Reduce to medium heat, add wine, parsley and capers, and cook, stirring until Squid is just opaque, but still tender; season to taste with salt and black pepper. Spoon rice on individual plates, top with Squid Rings, and drizzle liquids from cooking over all and serve.
\par \i 1 lb. medium Shrimp, cooked, peeled and de-veined
\par \f1\'bd cup Mayonnaise\f0
\par 1/3 cup Celery, chopped
\par 2 tsp. Favorite Seasoning
\par 2 tsp. Fresh Lemon Juice
\par \f1\'bc tsp. Worcestershire Sauce\f0
\par \i0
\par Cut Shrimp in half and combine with rest of ingredients; cover and refrigerate 15 minutes or more; stir before serving on bed of lettuce, croissant, or favorite bread or roll.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ROASTED ROCK SHRIMP with 2 CHILIES\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 20 Minutes
\par
\par SEAFOOD ALTERNATIVES: Shrimp, Squid Rings
\par
\par \i\f1 1\'bd lb. Rock Shrimp\f0
\par 2 Cloves Garlic, minced, or pressed
\par 1 Anaheim or New Mexico Green Chili, trimmed, seeded and sliced
\par 1 Tbsp. Chipotle Chilies (canned or bottled), finely chopped
\par 1 Tbsp. Ginger, minced or grated
\par \i0
\par Preheat oven to 400\f2\'b0\f0 F. In a large bowl, combine chili peppers, garlic, ginger and lemon juice; stir to mix, then add Rock Shrimp and stir until Shrimp are evenly coated; allow to sit 5 minutes. Pour Shrimp mixture into shallow baking dish and roast rock Shrimp until opaque through (8-12 minutes). Spoon roasted Rock Shrimp onto individual plates, with rice alongside and serve immediately.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and PROSCIUTTO KEBABS\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 5-6 Minutes
\par
\par \i 1 lb. Large Shrimp, peeled and de-veined
\par 8-12 Sage Leaves, halved if large\tab
\par 2 Cloves Garlic, minced
\par 8 oz. small Mushrooms
\par 2 oz. Prosciutto, thinly sliced
\par 1/3 cup Olive Oil\tab\tab\tab\tab\tab
\par Salt and Black Pepper - to taste\tab\tab\tab\tab\tab\tab
\par \i0
\par In large bowl, combine olive oil, garlic, salt and pepper; add Shrimp and mushrooms and stir to coat, then set aside (15 minutes); cut prosciutto into 4-5" strips. Pre-heat grill; take one Shrimp from marinade and top with sage leaves; wrap Shrimp in a piece of prosciutto and thread onto bamboo skewer. Add a mushroom, followed by another prosciutto-wrapped Shrimp, another mushroom, and finish with another Shrimp; continue with remaining skewers and ingredients. Cook skewers on pre-heated grill until Shrimp are opaque through and mushrooms are lightly browned (2-3 minutes per side), turning once. Arrange skewers on platter for serving. * Soak 12 bamboo skewers in cold water for at least 30 minutes before using.
\par SEAFOOD ALTERNATIVES: Any cooked flaked Fish, Surimi Crab Meat
\par
\par \i\f1\'bd lb. Cooked Small Shrimp\f0
\par 3 Green Onions, thinly sliced
\par 1 Pre-cooked Pizza Crust\tab\tab
\par 4 oz. Mushrooms, thinly sliced\tab\tab\tab
\par 2 cups Mozzarella Cheese, grated
\par 1/3 cup Pesto\tab\tab\tab\tab\tab\tab
\par \i0
\par Preheat oven to 425\f2\'b0\f0 F. Set pizza crust on baking sheet and spread pesto evenly over the top; scatter mushrooms evenly over top, followed by green onions and Shrimp; sprinkle cheese over all. Bake pizza until crust and cheese is melted and bubbly (about 10 minutes). Cut into serving sized pieces
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP SCAMPI-STYLE with TOMATOES\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 5 minutes
\par
\par SEAFOOD ALTERNATIVES: Rock Shrimp
\par
\par \i\f1\'be lb. medium Shrimp, peeled and de-veined\f0\tab
\par 1 Clove Garlic, thinly sliced or pressed
\par \f1\'bd cup Tomatoes, chopped\f0\tab\tab\tab
\par \f1\'bc cup Dry White Wine\f0
\par 1 Tbsp. Olive Oil\tab
\par Salt and pepper - to taste
\par \i0
\par Heat oil in a medium frying pan over medium-high heat; add Shrimp and cook, stirring, just until Shrimp begin to curl and turn pink (about 1 minute); add tomatoes, white wine and garlic, increase heat to high and cook, stirring, until Shrimp are just opaque through (1-2 minutes longer). Transfer to warmed plates and serve.
\par \i\f1 1\'bc lb. medium Shrimp, peeled and de-veined\f0
\par 1 Small Green Pepper, cut in 1" pieces
\par \f1\'bd Small red Onion, cut in 1" pieces\f0
\par \f1\'bd cup Soy Sauce\f0\tab\tab\tab\tab\tab
\par 2 Tbsp. Vegetable or Olive Oil\tab\tab\tab\tab\tab
\par 2 Tbsp. Mirin or Sweet Vermouth\tab\tab\tab
\par 2 Tbsp. Green Onion, finely chopped \tab\tab\tab
\par 1 Tbsp. Brown Sugar
\par 1 tsp. Garlic, minced or pressed
\par 1 tsp. Fresh Ginger, minced or grated
\par Black pepper - to taste
\par \i0
\par In a large bowl, mix mirin (or Sweet Vermouth, oil, soy sauce, green onion, brown sugar, garlic, pepper, and ginger; when thoroughly mixed, add Shrimp and stir to evenly coat; allow to sit in refrigerator for about 20 minutes. Preheat barbecue or broiler; remove Shrimp from marinade and thread on skewers, alternating with green pepper and red onion; grill or broil skewers about 3" from heat until Shrimp is pink (about 2 minutes). Turn skewers, spoon on more marinade, and continue cooking until Shrimp are cooked (opaque through), 2-3 minutes longer. * If using wooden skewers, soak skewers in cold water for 30 minutes before using, to prevent burning.
\par 8 oz. Cream Cheese, softened\tab\tab\tab\tab\tab
\par 2 Tbsp. Melted Butter
\par 2 Tbsp. Mayonnaise
\par 2 Tbsp. Onion, minced
\par 1 Tbsp. Worcestershire Sauce
\par 1 Tbsp. Ketchup
\par \i0
\par Mix all ingredients except Shrimp; add Shrimp after all ingredients have been mixed. Refrigerate if not using immediately. Serve with favorite crackers.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP PARTY SALAD\cf0\b0
\par \cf2\ulnone
\par \i 8 oz. medium-large Cooked Shrimp\tab\tab
\par 1 can Tomato Soup
\par 1 (3 oz. package) Lemon Jello\tab
\par 1 cup Celery, finely chopped
\par \f1\'bd cup Boiling Water\f0\tab\tab\tab\tab
\par \f1\'bd cup Iced Water\f0
\par \f1\'bc cup Green Pepper, finely chopped \f0
\par 1 Tbsp. Onion, finely chopped
\par \i0
\par Dissolve gelatin in boiling water; when thoroughly mixed, add tomato soup and iced water; stir in green pepper, celery, chopped onion. Pour half of mix into lightly oiled mold (or individual small molds) and chill until slightly thickened. Cut eggs in half and press, cut-side down, along with Shrimp, into gelatin molds; pour remaining half of gelatin mix over Shrimp and eggs and chill mix until set. Remove from mold(s) and serve over crisp salad greens.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SWEET and SOUR SHRIMP\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 10-15 Minutes
\par
\par \i\f1 1\'bc lbs. Shrimp, peeled and de-veined \f0\tab
\par 2 Eggs, beaten\tab
\par 1 Green Bell Pepper, cut into thin strips\tab\tab\tab
\par 1 large Pineapple Chunks, juice reserved
\par 2/3 cup Sugar
\par \f1\'bd cup Water, with 1\'bd Tbsp. Cornstarch added\f0
\par \f1\'bd cup All-purpose Flour\f0\tab\tab\tab\tab\tab\tab
\par \f1\'bd cup Vinegar\f0
\par 1 Tbsp. Soy Sauce
\par \f1\'bd tsp. Salt - or to taste\f0
\par Vegetable or Olive Oil\tab\tab\tab\tab\tab\tab
\par \i0
\par \f1 In a medium-sized skillet, heat about 1\'bd-2" vegetable oil to 375\f2\'b0\f0 F. Blend eggs with flour to make a batter; add Shrimp and toss to coat evenly. Fry in salad oil until golden on both sides. Remove and place on a heated plate. Using about 2 Tbsp. cooking oil, saute green pepper just until translucent, but not limp. Add pineapple with juice, sugar, cornstarch paste, vinegar, soy sauce, and salt; cook (6-7 minutes), stirring constantly. Stir in Shrimp and serve over rice.
\par \i\f1 1\'bc lbs. Shrimp, peeled and de-veined \f0\tab
\par 3 Eggs\tab\tab\tab\tab\tab\tab\tab
\par 1 9 " Unbaked Pastry Shell\tab\tab\tab\tab
\par 1 cup Light Cream\tab\tab\tab\tab\tab
\par 1 cup, Onions, thinly sliced
\par \f1\'bd cup Shredded Swiss Cheese\f0\tab\tab\tab
\par \f1\'bc cup Butter or Margarine\f0
\par \f1\'bd tsp. Marjoram\f0
\par \f1\'bd tsp. Salt - or to taste\f0
\par \f1\'bd tsp. Parsley, chopped\f0
\par \f1\'bd tsp. Chives, chopped\f0
\par
\par \i0 Preheat oven to 375\f2\'b0\f0 F. Bring salted water to boil and add Shrimp; when water comes to second boil, remove from heat; cool Shrimp under cold running water to stop cooking process and drain thoroughly. Mix eggs, cream, cheese and salt together. Very slowly, cook onion in butter or margarine until very soft, but not browned - then add to egg mixture, along with parsley, marjoram, chives, and cooked Shrimp. Spoon mix into pastry shell and bake (30-35 minutes) and serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ALASKA KING CRAB ROYALE - BROILED or BARBECUED\cf0\ulnone\tab\tab\cf2
\par \cf3\ul\b0
\par \ulnone COOKING TIME: 20 Minutes
\par
\par \i\f1 1\'bd lbs. Alaska King Crab Legs, thawed if necessary and split\f0
\par 2 Cloves Garlic
\par \f1\'bd cup Butter or Margarine, melted\f0
\par 4 Tbsp. Onion, grated
\par 2 Tbsp. Lemon Juice
\par 2 Tbsp. Fresh Parsley, finely chopped
\par \f1\'bd tsp. Tarragon, finely crushed\f0
\par Hot Pepper Sauce, to taste
\par \i0
\par Cut King Crab Legs into 2-3" pieces and remove Crab Meat from shells; cut into bite-sized pieces and return to shells. Mix remaining ingredients together well and brush over Crab; place Crab Legs shell side down on broiler pan and broil 4-5" from heat (3-4 minutes), brushing occasionally with sauce. This meal may also be prepared on the barbecue with Crab Legs shell side down, on grilling rack, 5" from the coals. \f2
\par \i 9 lbs. Dungeness Crab Meat, thawed if necessary
\par 3 cups Sharp Cheddar Cheese, shredded
\par 3 cups Parmesan Cheese, grated
\par \f1 1\'bd quarts Whole Milk\f0
\par 1 quart Leeks, chopped
\par 1 quart Heavy Cream
\par 1 cup Flour
\par \f1\'bd cup Butter (or Margarine)\f0
\par \f1\'bc cup Fresh Thyme\f0
\par \f1\'be tsp. Grated Nutmeg\f0
\par Salt and Black Pepper - as needed
\par Paprika - as needed
\par \i0
\par Melt butter in a large saucepan over medium heat; add leeks and saute, stirring (5 minutes); stir in flour and cook, stirring (3 minutes); add milk and cream and continue stirring until sauce thickens. Add cheeses, thyme and nutmeg; cook stirring until cheeses melt; season with salt and black pepper; cover and keep warm until ready to use.
\par
\par \f1 For each serving: Portion 1 cup (6 oz.) Crab Meat into gratin dish. Spoon over \'bd cup cheese sauce; broil 5-6 \f0 " from heat, until Crab is hot, sauce bubbles and is lightly browned. Dust lightly with paprika, if desired.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BROCCOLI in SHRIMP SAUCE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: None, marinate 1 Hour
\par
\par \i\f1\'be lb. Tiny Alaskan Shrimp, cooked\f0
\par 2 lb. Fresh Broccoli Florets, cleaned and trimmed
\par 2 Lemons, cut into wedges
\par 1/3 cup Olive Oil
\par 1/3 cup Lemon Juice
\par \f1\'bc tsp. Dried Dill Weed, crushed\f0
\par \f1\'bc tsp. Dry Mustard \f0
\par \f1\'bc tsp. Black Pepper, freshly ground\f0
\par Salt - to taste
\par Fresh Parsley Sprigs, as a garnish
\par \i0
\par Cook broccoli until crisp-tender, drain well and set aside. Stir oil, lemon juice, dill weed, dry mustard, salt and pepper together in a bowl, then add Shrimp and mix well. Pour over broccoli and allow to marinate (60 minutes), spooning some of the liquid over broccoli from time to time. Arrange on a serving plate and garnish with parsley and lemon wedges.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ASPARAGUS in SHRIMP SAUCE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: None, marinate 1 Hour
\par
\par \i\f1\'be lb. Tiny Alaskan Shrimp, cooked\f0
\par 2 lb. Fresh Asparagus, cleaned and trimmed
\par 2 Lemons, cut into wedges
\par 1/3 cup Olive Oil
\par 1/3 cup Lemon Juice
\par \f1\'bc tsp. Dried Dill Weed, crushed\f0
\par \f1\'bc tsp. Dry Mustard \f0
\par \f1\'bc tsp. Black Pepper, freshly ground\f0
\par Salt - to taste
\par Fresh Parsley Sprigs, as a garnish
\par \i0
\par Cook asparagus until crisp-tender, drain well and set aside. Stir oil, lemon juice, dill weed, dry mustard, salt and pepper together in a bowl, then add Shrimp and mix well. Pour over asparagus and allow to marinate (60 minutes), spooning some of the liquid over asparagus from time to time. Arrange on a serving plate and garnish with parsley and lemon wedges.
\par \f1\'bc cup Oil and Vinegar, or other favorite dressing \f0
\par \f1\'bc cup Scallions, thinly sliced \f0
\par 2 Tbsp. Lemon Juice
\par Iceberg or other Lettuce Leaves
\par \i0
\par Cook asparagus until crispy tender, then drain and cool. In a medium bowl, drip lemon juice over Shrimp and let stand (2-3 minutes), then drain well; add dressing and scallions - then chill (20 minutes).
\par
\par For each serving: line 4-6 salad bowls with lettuce, then arrange asparagus in a "fan shape" and spoon Shrimp mixture over asparagus; garnish with tomato, lemon and parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED COD with SHRIMP SAUCE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 20-25 Minutes
\par
\par \i 1 lb. Cod or other White Fish Fillets
\par \f1 1 can (10\'bd oz.) Cream of Shrimp Soup \f0
\par 2 cups Ritz Crackers, crushed
\par 1 cup Tiny Cooked Shrimp
\par \f1\'bc cup Butter, melted\f0
\par 1 Tbsp. Onion, grated
\par 1 Tbsp. Fresh Lemon Juice
\par \f1\'bd tsp. Worcestershire Sauce \f0
\par \f1\'bd tsp. Hot Pepper Sauce - or to taste\i0\f0
\par
\par After pre-heating oven to 375\f2\'b0\f0 F, put fish Fillets in a shallow, greased baking dish; pour soup over top and coat with crushed crackers. Mix together: tiny cooked Shrimp, butter, onion, Worcestershire Sauce, hot pepper sauce, and lemon juice - pour over crackers. Bake (20 to 25 minutes), or until fish flakes easily when tested with a fork.
\par 1 lb. canned Peeled Tomatoes, undrained and cut in quarters
\par 1 Clove Garlic, minced
\par 1 Bay Leaf
\par \f1\'be cup Onion, chopped\f0
\par \f1\'bd cup Green Bell Pepper, coarsely chopped\f0
\par \f1\'bd cup Celery, thinly sliced\f0
\par \f1\'bc cup Water \f0
\par 3 Tbsp. Butter
\par 3 Tbsp. Tomato Paste
\par 1 Tbsp. All-purpose Flour
\par \f1\'bd tsp. Rosemary Leaves, dried and crushed\f0
\par \f1\'bd Thyme Leaves, dried and crushed\f0
\par Hot Pepper Sauce, like Tabasco - to taste
\par Salt and Black Pepper - to taste
\par Hot, Cooked Rice\i0
\par
\par \f1 To make Creole Sauce: saut\'e9 onion, green pepper, celery and garlic in butter over medium-high heat (6-8 minutes) or until limp; add flour, stirring until mixed, then stir in tomatoes and juice, water, tomato paste, bay leaf, rosemary, thyme and hot pepper sauce (increase according to ability to stand heat), and, stirring, bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally (15 minutes); discard bay leaf when ready. Add Shrimp to Creole Sauce; cover and simmer (5-10 minutes) o\f0 r until Shrimp turn opaque; add salt and pepper to taste, then serve over hot rice.
\par \i\f1\'bd lb. medium. Cooked Shrimp, cut into pieces\f0
\par 1 cup Pineapple Tidbits, drained
\par \f1\'bd cup Green Onion, chopped\f0
\par \f1\'bd cup Cooked Chicken, cubed \f0
\par \f1\'bd cup Seedless Green Grapes, halved\f0
\par \f1\'bc cup Toasted Almond, slivered \f0
\par Iceberg or Romaine Lettuce, washed
\par * Curry Salad Dressing
\par \i0
\par Combine salad ingredients in a medium bowl. Add Curry Salad Dressing*, toss and chill (1 hour) before serving. Serve over lettuce and garnish with grapes.
\par 2 Tbsp. Mango Chutney (finely slice a mango into small pieces)
\par 2 Tbsp. Fresh Lime Juice
\par 1 tsp. Lime Zest, grated
\par \f1 \'bd tsp. Curry Powder \f0
\par \f1 \'bc tsp. Salt \f0
\par
\par In a small bowl, combine mayonnaise, chutney, lime juice and lime zest with curry powder and salt, blending until smooth and creamy to make dressing
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP CREPES with CRAB MEAT\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 30 Minutes
\par
\par \i 8 oz. Frozen Crab Meat, thawed, drained and flaked
\par 1 Small can Tiny Alaskan Shrimp, drained
\par 12 Dessert Crepes
\par \f1 1\'bd cup Milk \f0
\par \f1\'be cup Swiss or Mozzarella Cheese, shredded\f0
\par \f1\'be cup Fresh Mushrooms, sliced\f0
\par \f1\'bc Onions, finely chopped\f0
\par \f1\'bc cup Butter or Margarine\f0
\par \f1\'bc cup All-purpose Flour \f0
\par 4 Tbsp. Sherry
\par \f1\'bc tsp. Salt \f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par Paprika
\par \i0
\par Pre-heat oven to 350\f2\'b0\f1 F and lightly grease a large baking dish. In a medium skillet over medium-high heat, saut\'e9 mushrooms and onion in butter or margarine; stir in flour and \'bc tsp. salt, then cook and stir over medium heat (1-2 minutes). Add milk, and stirring over medium heat, bring to a boil until thickened. Gently stir in tiny Shrimp, Crab Meat and sherry; add salt and freshly ground pepper, to taste, then remove from heat source. \f0
\par
\par Place about 2 Tbsp. Shrimp/Crab filling on each crepe and roll up; place each crepe seam-side down in baking dish and bake (15 to 20 minutes). Top each crepe with cheese, then return to oven and bake (10 minutes longer), or until cheese melts; sprinkle lightly with paprika, if desired, before serving.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP BISQUE with CRAB MEAT\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 15- 20 Minutes
\par
\par \i\f1\'be lb. Tiny Cooked Shrimp, thawed if necessary\f0
\par 1 can Crab Meat
\par 1-2 Green Onions, sliced
\par 1 Green Bell Pepper, minced
\par 1 red Bell Pepper, minced
\par 2 cups Mushrooms, sliced
\par \f1 1\'bd cup Whole Milk \f0
\par \f1 1\'bd cup Half and Half Cream \f0
\par \f1\'bd cup Onions, minced\f0
\par 6 Tbsp. Butter or Margarine
\par 3 Tbsp. Sherry or Vermouth
\par \f1 2\'bd Tbsp. All-purpose Flour \f0
\par 2 Tbsp. Fresh Parsley, minced
\par \f1\'bd tsp. Salt - or to taste \f0
\par 1/8 tsp. Black Pepper - or to taste
\par Hot Pepper Sauce - to taste
\par \i0
\par \f1 Saute mushrooms, green and red peppers, onions, green onions and parsley in 4 Tbsp. butter or margarine (5 minutes) or until tender, then set aside; a large saucepan over medium heat, melt remaining 2 tablespoons butter or margarine and stir in flour; cook and stir (1-2 minutes). Add 1 cup milk and stirring over medium heat, bring to a boil, thickened; stir in salt, pepper and hot pepper sauce -to taste; add half-and-half, remaining \'bd cup milk and sauteed vegetables. Stirring over medium heat, bring t\f0 o a boil, then immediately reduce heat to low; add Crab and Shrimp; simmer, uncovered (5 minutes) or until heated through (do not boil). Stir in Sherry or Vermouth, just before serving (if desired).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and PASTA SALAD\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 8-10 Minutes
\par
\par \i\f1\'be lb. medium Cooked Shrimp\f0
\par 1 (12 oz.) package Vermicelli coils
\par 5 Eggs, hard boiled and coarsely chopped
\par 1 bunch Green Onions, sliced completely
\par 1 2/3 cup Mayonnaise commercial or Basic
\par \f1\'bd cup Half and Half Cream \f0
\par 2 Tbsp. Fresh Lemon Juice
\par Salt - to taste
\par Freshly-ground Pepper - to taste
\par \i0
\par Cook vermicelli coils according to package instructions and rinse with cold water, drain well and place in a large bowl. Stir in remaining ingredients and allow to chill (4 hours or longer).
\par \f1 In a medium saucepan, heat oil over medium heat until hot; toss in green pepper, celery, onion and garlic; saute (4-6 minutes) or until vegetables are almost tender; stir in tomatoes, tomato sauce, basil, thyme, salt and cayenne pepper. Reduce heat to low and simmer, uncovered (10-12 minutes) until sauce is thickened. Divide sauce and other ingredients in half. For each pizza, spread entire top to within \'bd\f0 "\f1 of edge of crust with sauce, then cover with 1 cup mozzarella cheese; top with Shrimp, artichokes and mushrooms, then another 1\'bc cups mozzarella cheese. Bake pizzas at 400\f2\'b0\f0 F (15-17 minutes), or until cheese melts and is bubbly and a light golden in color.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ITALIAN SHRIMP SALAD with VERMICELLI\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 8-10 Minutes
\par
\par \i 1 lb. medium Fresh Shrimp, cooked, then sliced in half, lengthwise
\par 1 (8-12 oz.) package Vermicelli, broken into 1" pieces
\par \f1 1\'bd cup Celery, thinly sliced\f0
\par \f1\'be cup Fresh Parsley, minced\f0
\par \f1\'bd cup Olives, sliced \f0
\par \f1\'bd cup Pimientos, diced\f0
\par \f1\'bc tsp. Olive Oil \f0
\par Iceberg or Romaine Lettuce
\par \f1\'bd tsp. Salt - or to taste \f0
\par Fresh Pepper, coarsely ground, or to taste
\par * Italian Herb Dressing\i0
\par
\par \f1 Cook vermicelli in salted boiling water with \'bc tsp. olive oil (to prevent vermicelli from sticking together) until barely tender; drain, rinse in cold water, then drain again. In a large bowl, toss together vermicelli, Shrimp, celery, olives, pimiento and \'bd cup parsley; add half of Italian Herb Dressing* to vermicelli mixture and toss; add salt and pepper, to taste. Taste for seasoning and add more dressing mixture, if desired; cover and refrigerate 2 to 4 hours; serve chilled over lettuce and sprinkl\f0 e with additional parsley. NOTE: This recipe does not keep well overnight.
\par
\par \tab\ul\b Italian Herb Dressing\ulnone *
\par \b0\tab\f1\'bc cup Mayonnaise \f0
\par \pard\li720\f1\'bd tsp. Dried Italian Herb Seasoning, crushed\f0
\par \f1\'bd tsp. Dried Savory Leaves, crushed\f0
\par Fresh Parsley, minced
\par \pard
\par \tab Blend ingredients together, add to cooked vermicelli and toss. \tab
\par 1 lb. Cooked Chicken meat, sliced into 1" pieces
\par \f1\'be lb. Ham, diced\f0
\par 2 Onions, chopped
\par 1 Large Green Bell Pepper, chopped
\par 4 Cloves Garlic, minced
\par 2 cans (16 oz.) Tomatoes (reserve juice)
\par 4 cups Liquid (reserved tomato juice, plus chicken broth)
\par 4 cups Cooked Chicken, cut into 1" pieces
\par \f1 1\'bd cups Rice, rinsed\f0
\par 2 Tbsp. Tomato Paste
\par 2 Tbsp. Olive Oil
\par 1 Tbsp. Fresh Parsley, chopped
\par 1 Tbsp. Butter
\par 1 tsp. Sugar
\par 1 tsp. Salt - or to taste
\par Freshly-ground Pepper - to taste
\par \i0
\par \f1 Heat olive oil over high heat in a large cooking pot and lightly brown chicken and ham; set aside; add onions, green pepper, and garlic and saute until onions turn golden in color; add tomatoes, tomato paste, sugar, parsley, salt and pepper; add liquid and bring to boil. Return chicken and ham to cooking pot; add rice, stir, and cover; simmering until rice is tender and dry. In small skillet, melt butter and saut\'e9 Shrimp (3-4 minutes) until they become opaque then carefully stir Shrimp into rice and h\f0 eat through before serving.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 NEW ORLEANS JAMBALAYA\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 40 Minutes
\par
\par \i 1 lb. medium Shrimp - peeled and de-veined, then cooked
\par \f1\'bd lb. \f0 "Hot" Sausage links
\par 2 cups Ham, cubed
\par 6 Large Cloves Garlic, minced
\par 1 Bay Leaf, whole
\par 1 Large can (28 oz.) Whole Tomatoes
\par \f1 2\'bd cups Chicken Broth \f0
\par \f1 1\'bd cups Onion, coarsely chopped\f0
\par \f1 1\'bd cups Green Bell Pepper, coarsely chopped\f0
\par 1 cup Long Grain Rice, uncooked
\par \f1\'bd cup White Wine\f0
\par 2 Tbsp. Fresh Parsley, minced
\par \f1 1\'bd tsp. Chili Powder/Cayenne Mix - or to taste \f0
\par 1 tsp. Dried Thyme, crushed
\par Olive Oil (optional)
\par \i0
\par \f1 Brown sausages over medium-high heat in a large skillet; set sausages aside, then add onions, green peppers and garlic to remaining fat and saut\'e9 (5 minutes), or until lightly browned, adding olive oil if necessary; add ham and cook (5 minutes longer). Add browned sausages, tomatoes, chicken broth, rice, bay leaf, thyme, and chili powder/cayenne mix. Bring to a boil; reduce heat, cover and simmer (25 minutes), or until rice is barely tender; stir in Shrimp, wine, and parsley, and heat (5 minutes); rem\f0 ove bay leaf and serve with favorite tossed green salad.
\par Cooked White Rice - enough to serve 10 people
\par * add equal amounts of curry powder and olive oil until a paste is formed
\par \i0
\par Make 5 cups of stock with bouillon cubes; fry onions in 3 Tbsp. olive oil, until light brown (add sugar quicken browning; add peppers and garlic to onion and continue frying until well-browned. Place Shrimp in a large cooking pot and add the onion/garlic/pepper mix. In a saucepan, cook the curry paste in 1 Tbsp. olive oil (15 minutes), then add tomato paste and 3 cups stock; cook (5 minutes more) and add to the Shrimp and onions; add salt and pepper to taste. Add remaining stock and cook slowly in open pot (20 minutes). During last ten minutes of cooking, cut lemons in half, squeeze and add to pot. After ten minutes, squeeze lemons one more time, then remove. Serve over white rice with chutney or relish (Tomato/onion/cilantro chutney, India relish, fresh chopped ginger, grated coconut, etc.).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 NEW ORLEANS JAZZ SEAFOOD COMBO\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: None
\par
\par \i 1lb. Shrimp (medium-large) peeled, de-veined and cooked
\par 4 Tomatoes, thinly sliced
\par 1 cup Cooked Ham, chopped into small pieces
\par 1 cup Cooked Chicken, chopped into small pieces
\par \f1\'bd cup Green Bell Pepper, chopped\f0
\par \f1\'bd cup Green Onion, chopped\f0
\par 1/3 cup Mayonnaise
\par 1 tsp. Lemon Juice
\par 1/8 tsp. Salt - or to taste
\par 1/8 tsp. Black Pepper
\par Hot Pepper Sauce - to taste
\par French or Italian Bread, toasted
\par Leaf lettuce (Iceberg, Romaine, etc.)
\par Fresh Parsley Sprigs
\par \i0
\par Set aside 4-6 Shrimp to garnish completed dish, then chop remaining Shrimp and combine with ham, chicken, green pepper, green onions, lemon juice, salt, pepper and hot pepper sauce, then stir in mayonnaise until all ingredients are thoroughly coated. Spread 4-6 servings of bread with filling and top with lettuce and slices of tomato; garnish with one reserved Shrimp and sprig of fresh parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BOURBON STREET SHRIMP CREOLE\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 40-45 Minutes
\par
\par \i\f1 1\'bd lb. medium Shrimp, peeled and de-veined\f0
\par 32 oz. canned Tomatoes, drained, cut in quarters and juice reserved
\par 4 Cloves Garlic, minced
\par 6 cups Hot Cooked Rice
\par 2 cups Onion, chopped
\par 2 cups Green Bell Pepper, chopped
\par \f1\'bc cup Vermouth \f0
\par \f1 1\'bd cup Celery sliced\f0
\par \f1\'bc cup Parsley, minced\f0
\par 8 Tbsp. Butter or Margarine
\par 2 tsp. Sugar
\par \f1\'bd tsp. Dried Rosemary, crushed\f0
\par \f1\'bd tsp. Dried Thyme, crushed\f0
\par \f1\'bd tsp. Dried Sage, crushed\f0
\par \f1\'bc tsp. red Pepper Flakes, crushed\f0
\par \f1\'bc tsp. Salt - or to taste \f0
\par 1/8 tsp. Black Pepper
\par \i0
\par In a large cooking pot, over medium heat, saute Shrimp in 1 Tbsp. butter or margarine (2 minutes); add vermouth and saute (1 minute longer); remove Shrimp and drippings to a small bowl and set aside. Increase heat and saute onions, green peppers, celery and garlic in remaining butter or margarine (15 minutes) or until vegetables are tender; add tomatoes with juice, parsley, sugar, rosemary, thyme, sage, red pepper, salt and pepper. Bring to a boil; reduce heat to low and simmer uncovered (20-25 minutes); add Shrimp and heat through. Serve Shrimp mixture over rice.
\par \i\f1 1\'bd lbs. medium Shrimp, peeled and de-veined\f0
\par \f1\'bd lb. Lasagna Noodles \f0
\par 4 Tomatoes, sliced and skinned
\par 1 large Onion, chopped
\par 1 Egg
\par 16 oz. Cottage Cheese, creamy
\par 1 (8 oz.) package Cream Cheese
\par 2 cans (10 oz.) Cream of Shrimp Soup
\par 2 cans Crab Meat
\par 1 cup Cheddar or Mozzarella Cheese, grated
\par 1 Tbsp. Olive Oil
\par 2 tsp. Dried Basil, crushed
\par 1 tsp. Salt - or to taste
\par \f1\'bc tsp. Black Pepper, fresh ground\f0
\par 2 tsp. Sugar
\par \i0
\par \f1 Cook noodles until barely tender in a large pot of boiling water to which olive oil has been added; drain then rinse with cold water. Combine Shrimp soup and Crab to make Crab sauce, then set aside; in another bowl, blend cottage and cream cheeses with onion, egg, basil, salt, and pepper. Line the bottom of a greased casserole dish with a single layer of noodles; top with \'bd of cheese mixture, then a single layer of noodles, all the Shrimp, then the Crab Sauce, remaining noodles, and remainder of chees\f0 e mixture. Arrange tomato slices on top, then sprinkle with sugar. Bake at 350\f2\'b0\f0 F (15 minutes), then coat with grated Cheddar or mozzarella cheese, and bake (45 minutes longer), or until crusty brown; allow to cool 15 minutes before serving.
\par 1 package (6 oz.) Surimi Crab, cut in small chunks
\par 1 (8 oz.) package Swiss or Mozzarella Cheese, shredded
\par 1 Deep Dish Pastry Shell (9"), thawed
\par 3 large Eggs
\par \f1 1\'bd cups Half and Half Cream\f0
\par \f1\'bd cup Green Onions, sliced \f0
\par 1 Tbsp. Cornstarch
\par 2 tsp. Lemon Juice
\par 1 tsp. Salt
\par \f1\'bd tsp. Dried Dill Weed \f0
\par 1/8 tsp. Pepper
\par Paprika
\par Lemon Wedges
\par Fresh Parsley Sprigs
\par \i0
\par While oven is pre-heating to 375\f2\'b0\f0 F, toss Shrimp with lemon juice; allow to stand (5 minutes) and drain; in a medium bowl, beat eggs, then stir in half-and-half cream, cornstarch, salt, dill weed, and pepper until smooth. In pastry shell, layer in order, half the cheese, half the green onions, all the Shrimp and Surimi Crab, then remaining green onions and cheese; slowly pour egg mixture over cheese, so as not to disturb. Sprinkle paprika over the top. Bake (40-45 minutes), until outer edges are set and a knife inserted 1" from edge comes out clean. Cool (20-30) minutes before cutting into wedges. Garnish with parsley sprigs; serve warm with lemon.
\par \i\f1\'be lb. Salmon Fillet, cut in 2 even pieces\f0
\par 1 large Zucchini, halved and thinly sliced
\par \f1\'bc cup Blue Cheese, crumbled\f0
\par 2 Tbsp. White Wine (or Water)
\par 2 Tbsp. Hazelnuts or Almonds, chopped
\par \f1\'bd tsp. Dried Thyme Leaves\f0
\par Salt and Black Pepper
\par \i0
\par Preheat oven to 425\f2\'b0\f0 F. Scatter sliced zucchini in shallow baking dish and set Salmon Fillets on top; season fish with salt and pepper. In small bowl, combine blue cheese, hazelnuts, and thyme and mix well; sprinkle cheese mixture evenly over fish. Pour wine into dish and bake until topping is lightly browned and fish is just opaque through (8-10 minutes). Transfer fish to individual plates, spoon zucchini alongside and serve. \ul
\par
\par \ulnone SERVINGS PER RECIPE: 2\tab\tab\tab\tab WINE: Dry White\ul
\par \f1 Saut\'e9 celery, onion and garlic in oil (about 5 minutes) in a large cooking pot; stir in stewed tomatoes, tomato soup, chicken broth, parsley, basil, rosemary, thyme and red pepper flakes and bring to a boil. Stir in vermicelli; reduce heat to low, cover and simmer (5 minutes), or until almost tender. Add fish chunks, cover and simmer (7-8 minutes or until fish flakes easily with a fork). Stir in Shrimp and Clam Meat with liquid; heat through and season with salt and pepper to taste. Serve immediatel\f0 y.
\par \i 1 lb. Frozen Cooked Shrimp, thawed if necessary
\par 1 lb. Scallops, thawed if necessary
\par 8 Pasta Shells
\par 1 Clove Garlic, crushed
\par \f1 1\'bc cup Whipped Cream \f0
\par 1/3 cup Vermouth
\par 1/3 cup Water
\par \f1\'bc cup Green Onions, chopped\f0
\par 2 Tbsp. Butter
\par 1 Tbsp. Parsley, minced
\par 1 tsp. Chicken Bouillon Granules
\par 1 tsp. Lemon Juice
\par Salt and Black Pepper - to taste
\par \i0
\par \f1 In a large skillet over medium heat, saut\'e9 garlic in butter (2 minutes); saut\'e9 green onions in garlic butter (5 minutes) or until limp/transparent. Add wine, water and bouillon granules and bring to a boil, stirring constantly; add Scallops and cream, reduce heat to low and simmer (4 minutes); add Shrimp and cook (1-2 minutes). Remove Scallops and Shrimp, drain and evenly distribute in hot pastry shells. Boil sauce over high heat (1 minute) to reduce slightly, remove from heat, stir in lemon juice an\f0 d add salt and pepper to taste. Spoon sauce over each serving, garnish with parsley and serve immediately.
\par \i 2 lbs. Favorite White Fish Fillets (Snapper, Cod, etc.),
\par \f1 thawed and cut into \'bd" cubes\f0
\par 1 lb. medium Shrimp, peeled and de-veined
\par 2 Onions, chopped
\par 2 cans Cream of Shrimp Soup
\par 2 cups Soft Bread Crumbs
\par \f1\'bd cup Sherry \f0
\par \f1\'bd cup Milk \f0
\par \f1\'bd cup Mozzarella Cheese, shredded\f0
\par \f1\'bd cup Water\f0
\par 6 Tbsp. All-purpose Flour
\par 4 Tbsp. Parmesan Cheese, grated
\par 4 Tbsp. Fresh Parsley, chopped
\par 2 Tbsp. Butter or Margarine
\par 1 tsp. Paprika
\par 2-3 Lemon Slices
\par Salt - to taste
\par \i0
\par Boil onions, lemon slices and water, covered (5 minutes), add fish and simmer, covered (5-6 minutes) or until fish flakes easily. In a small saucepan, blend soup and flour; gradually stir in milk and sherry, then cook and stir until thickened and bubbling; stir in mozzarella and parsley and heat through; add salt to taste. Drain fish and onion; remove lemon slice and fold fish into sauce, then spoon into 8 small (individual) baking dishes. Combine bread crumbs, Parmesan cheese, butter (or margarine) and paprika; sprinkle over fish and broil 8" from heat until lightly browned and bubbly.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and CRAB APPETIZER\cf2\ulnone\tab
\par \b0
\par COOKING TIME: 25 Minutes
\par
\par \i 1 lb. medium Shrimp, peeled and de-veined (halved
\par lengthwise)
\par \f1\'bd lb. Crab Meat, thawed if necessary\f0
\par 1 pint Whipped Cream
\par 1/3 cup Parmesan Cheese, grated
\par 1/3 cup Cracker Crumbs
\par \f1\'bc cup Green Onion, finely chopped\f0
\par \f1\'bc cup Butter or Margarine\f0
\par 2 Tbsp. Butter, melted
\par 2 Tbsp. Sherry
\par 2 Tbsp. Cornstarch
\par 1 Tbsp. Tomato Paste
\par 2 tsp. Lemon Juice
\par Salt - to taste
\par Ground White Peppercorns - to taste
\par Fresh Parsley, chopped
\par Lemon Wedges
\par \i0
\par While oven is pre-heating oven to 400\f2\'b0\f1 F, grease 8 individual shell containers. In a large saucepan over medium-high heat, saut\'e9 green onions in butter or margarine (5 minutes); stir in Shrimp, Crab Meat and sherry, and sprinkle with salt and pepper. Cook over high heat (1 minute), then remove from heat. In a small bowl, mix cream, cornstarch and tomato paste until smooth; stir into Shellfish mixture, then cook and stir over medium heat until thickened (4-5 minutes); add lemon juice, then taste and adjust for any additional seasoning, sp\f0 oon into shell containers. In a separate bowl, mix cheese, crumbs and butter; top Shrimp and Crab with mix, and bake (15 minutes). Do not overcook; garnish with fresh parsley and serve with lemon wedges.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and PASTA\cf2
\par \ulnone\b0
\par COOKING TIME: 50-55 Minutes
\par
\par \i 1 lb. medium Cooked Shrimp
\par 1 (12 oz.) package Small Pasta Shells, cooked and
\par drained
\par \f1 1 can (10\'bd oz.) Cream of Shrimp Soup \f0
\par \f1\'bd cup Mayonnaise \f0
\par 1 Tbsp. Garlic, crushed
\par 1 tsp. Dried Dill Weed
\par \f1\'bc tsp. Salt - or to taste\f0
\par 1/8 tsp. Black Pepper\i0
\par
\par After pre-heating oven to 375\f2\'b0\f0 F, lightly grease a large casserole dish. Mix together cooked pasta, Shrimp, soup, mayonnaise, dill weed, garlic salt, and pepper, then pour mix into a large casserole dish; cover and bake (50-55 minutes). Allow to cool (5-10 minutes) before serving.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP ALA KING\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 20-25 Minutes
\par
\par \i 1 lb. Cooked Shrimp, thawed
\par 1 package Frozen Peas and Onions, thawed
\par 6-8 oz. American Cheese, sliced
\par 2 cups Milk
\par 3 Tbsp. All-purpose Flour
\par 2 Tbsp. Butter or Margarine
\par 4 tsp. Pimientos, chopped
\par 2 tsp. Chicken Bouillon Granules
\par 1/8 tsp. Paprika
\par 1/8 tsp. Black Pepper
\par \i0
\par In a large 3-quart saucepan over medium heat, melt butter (or margarine), then add flour and paprika and cook (1 minute) stirring continuously. After adding milk, bouillon granules and pepper, stir and bring to a boil (boil until thickened); stir in cheese until melted then remove from heat. Stir in peas and onions, and pimientos; add Shrimp and stirring occasionally over low heat, cook covered (15-20 minutes), until just beginning to boil. Serve over toasted French or Italian Bread, or toasted white bread. Garnish with parsley if desired.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP with CHICKEN SALAD\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: None
\par
\par \i 1 lb. medium Cooked Shrimp, cut in half, lengthwise
\par 2 Eggs, hard boiled, sliced
\par 3 cups Elbow Macaroni, cooked
\par 2 cups Cooked Chicken, diced
\par \f1 1\'bd cups Celery, diced\f0
\par \f1\'bd cup Green Onion, finely sliced\f0
\par 1/3 cup Pimientos, diced
\par \f1\'bc cup Green Bell Pepper, diced\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Favorite Salad Dressing(s)
\par Iceberg or Romaine Lettuce
\par \i0
\par In a large bowl, lightly toss macaroni with Shrimp, chicken, celery, green onions, pimiento and green peppers; sprinkle with salt and black pepper to taste. Serve immediately on a bed of lettuce leaves, topped with egg slices and favorite salad dressing(s).
\par Salt, Pepper and Fresh-squeezed Lemon Juice - to taste
\par
\par \i0\f1 To prepare crepe filling: saut\'e9 mushrooms and onions in butter (or margarine), then blend in flour and salt; add milk and cook, stirring until thickened; gently stir in Shrimp, Crab Meat, and sherry - taste for salt and pepper; remove from heat. To assemble crepes: spread about 2 Tbsp. of filling mix, roll and place seam side down in buttered baking dish in a single layer; cook at 350\f2\'b0\f0 F (about 15-20 minutes), then sprinkle grated cheese over the top and return to oven until cheese melts (about 10 minutes). Serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and CRAB SUPREME\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 40 Minutes
\par
\par \i 1 lb. medium Shrimp, peeled and de-veined
\par \f1\'bd lb. King or Snow Crab Meat, thawed\f0
\par 1 can, Cream of Shrimp Soup
\par \f1 3 cups Italian or French Bread, cut into \'bd\f0 " cubes
\par 2 cups Mushrooms, sliced
\par \f1\'bd cup Green Onion, sliced\f0
\par \f1\'bc cup Butter or Margarine (for sauteing)\f0
\par \f1\'bc cup Mayonnaise \f0
\par \f1\'bc cup Butter or Margarine, melted\f0
\par 2 Tbsp. Sherry
\par \f1\'bd tsp. Freshly-ground Black Pepper \f0
\par Paprika
\par \i0
\par \f1 In a large skillet, saute green onions in butter or margarine until soft (5 minutes); add mushrooms and saut\'e9 until softened (another 5 minutes). Stir in soup, mayonnaise, sherry, and pepper; add Shrimp, Crab and Crab Liquid and stir, then pour into a large, greased casserole. Cover Shrimp mixture with bread cubes and drizzle with melted butter (or margarine); sprinkle paprika over top. Bake at 350\f2\'b0\f0 F (30 minutes) until top is a golden brown and mixture is heated through.
\par \f1 2 large cans Minced Clams, drained (reserve \'be cup liquid)\f0
\par 2 cans Cream of Celery Soup, condensed
\par 1 quart Whole Milk
\par 2 cups Fresh Mushrooms, sliced
\par 2 cups Half and Half Cream
\par \f1\'bd cup Onion, chopped\f0
\par 3 Tbsp. Butter
\par 2 Tbsp. Sherry or other smooth Wine of choice
\par 1 Tbsp. Parsley, chopped
\par 1 Tbsp. Worcestershire Sauce
\par 1 Tbsp. Garlic, crushed
\par \f1\'bc tsp. White Pepper - or to taste \f0
\par \f1\'bc tsp. Black Pepper\f0
\par Salt - to taste
\par Fresh Parsley
\par \i0
\par \f1 In a large cooking pot, saut\'e9 onion in butter (3- 5 minutes), or until transparent; add cream of celery soup, half-and-half, mushrooms, milk, reserved Clam liquid, parsley, Worcestershire sauce, and garlic. Bring to a boil; reduce heat to low, add sherry and simmer, uncovered, (30 minutes), stirring occasionally; add Shrimp and Clams and heat through (do not boil); stir in white and black pepper and serve immediately, garnished with fresh parsley. \f0
\par \i\f1 3 small cans Tiny Cocktail Shrimp, drained (reserve \'bd cup liquid)\f0
\par \f1 2\'bd cups Whole Milk \f0
\par \f1 1\'bd cups Half and Half Cream \f0
\par 1 cup Water
\par 1 cup Potatoes, diced
\par \f1\'bd cup Onions, finely chopped\f0
\par \f1\'bd cup Carrots, finely chopped\f0
\par \f1\'bc cup All-purpose Flour \f0
\par \f1\'bc cup Butter (or margarine\f0
\par 2 Tbsp. Fresh Parsley Flakes, finely minced
\par 3 tsp. Dried Marjoram, crushed
\par \f1\'bc tsp. Freshly-ground Black Peppercorns - or to taste \f0
\par \i0
\par In a large saucepan, bring water, potato, carrot, onion and parsley to a boil; cover and cook (10 minutes), or until vegetables are tender; add butter (or margarine) and stir - until melted. Slowly pour flour over the top; quickly stir into mix, cooking and stirring (1 minute), then add milk, cream, marjoram and pepper, and stirring all the time, bring to a boil. Continue cooking and stirring, until thickened, then reduce heat to low and add the Shrimp, reserved liquid, marjoram and fresh parsley. Simmer (5 minutes), stirring occasionally. Serve hot with bread or Oyster crackers.
\par \i 2 small cans Tiny Cocktail Shrimp, drained
\par 2-3 Green Onions, finely chopped
\par 2 cups Sour Cream
\par \f1\'bd cup Shrimp Cocktail Sauce \f0
\par \f1\'bd cup Mayonnaise \f0
\par 2 tsp. Lemon Juice
\par Hot Pepper Sauce - to taste
\par \i0
\par Whisk together sour cream, Shrimp cocktail sauce, mayonnaise, lemon juice, and hot pepper sauce; when thoroughly mixed, stir in Shrimp and green onions, then cover and chill about an hour to allow flavor to develop. Serve with potato chips, nachos or vegetables.
\par \i 1 lb. small Cooked Alaskan Shrimp, thawed if necessary
\par 8 Green Onions, chopped
\par 4 Egg Yolks
\par 1 cup Heavy Cream
\par \f1\'bd cup Fresh Parsley, chopped\f0
\par \f1\'bd cup Dry White Wine (optional)\f0
\par \f1\'bc cup Butter or Margarine\f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par \i0
\par While oven is pre-heating to 325\f2\'b0\f1 F, melt butter or margarine in a large skillet; add green onions and saut\'e9 (5 minutes); add Shrimp and coat with melted butter (or margarine) mixture; add wine (if desired) and simmer (3 minutes). Transfer Shrimp to a shallow greased casserole dish; in a separate bowl, beat egg yolks and heavy cream together until blended; add parsley and season with salt and ground pepper, to taste; pour mixture over Shrimp and bake (35 minutes).\f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and MACARONI SALAD\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 8-10 Minutes
\par
\par \i 1 lb. small Cooked Alaskan Shrimp
\par 12 oz. Elbow Macaroni - cooked, drained and cooled
\par 1 Clove Garlic, mashed
\par 1 cup Mayonnaise
\par 1/3 cup Gherkin Pickles, finely chopped
\par \f1\'bc cup Celery, chopped for a garnish\f0
\par \f1\'bc Green Onion, finely chopped\f0
\par \f1\'bc cup Green Bell Pepper, chopped\f0
\par 2 Tbsp. Lemon Juice
\par 2 Tbsp. Milk
\par 1 Tbsp. Fresh Parsley, finely chopped
\par \f1\'bd Salt - or to taste \f0
\par 10-12 drops Hot Pepper Sauce
\par Romaine or Iceberg Lettuce Leaves
\par \i0
\par In a large bowl, combine cooked macaroni, pickle, celery, green onions, and green pepper; set aside.
\par
\par In a small bowl, combine mayonnaise, garlic, lemon juice, milk, fresh parsley, salt and hot pepper sauce until blended. Stir into macaroni mixture until macaroni is coated, then stir in Shrimp and transfer to a serving bowl. Cover and refrigerate at least 1 hour before serving. Just before serving, spoon salad onto lettuce-lined salad bowls and garnish with celery leaves and additional chopped fresh parsley, if desired.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CREPES with SHRIMP and CRAB MEAT \cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 25 Minutes
\par
\par \i\f1\'bd lb. small Cooked Shrimp, rinsed and drained \f0
\par \f1\'bd lb. Crab Meat (canned)\f0
\par 8 prepared Crepes (Ham and Cheese Crepes)
\par 4 Green Onions, thinly sliced
\par 4 Tomatoes, peeled and thinly sliced
\par 2 Stalks Celery, thinly sliced
\par 1 Egg Yolk
\par 1 cup Half and Half Cream
\par \f1\'bd cup Mushrooms, sliced \f0
\par \f1\'bd cup Parmesan Cheese, grated\f0
\par 3 Tbsp. Butter or Margarine
\par 3 Tbsp. All-purpose Flour
\par 1 Tbsp. Butter, cut into 8 slices
\par \f1\'bd tsp. Salt - or to taste\f0
\par Black Pepper, freshly ground - to taste
\par Hot Pepper Sauce - to taste
\par \i0
\par \f1 In medium saucepan, saute onions, celery, and mushrooms and saut\'e9 in 3 Tbsp. butter (or margarine), stirring until limp; add flour and stir (3 minutes). Stir in salt, hot pepper sauce, and cream - simmer, stirring, until thickened; add tomatoes and continue to cook (5 minutes). Beat egg yolk and add some of the hot mixture; return to saucepan and cook (3 minutes); while stirring add Shrimp and Crab Meat. Fill each of the crepes with about 3 Tbsp. filling, then place seam side down in a large, well-gr\f0 eased baking dish. Top each with a sliver of butter, sprinkle with grated Parmesan cheese and bake in oven, pre-heated to 375\f2\'b0\f0 F (10 minutes).
\par Mix Shrimp and celery and place on a bed of lettuce garnished with tomato, eggs and olives. Lightly pour some sauce over Shrimp and celery mixture, then pass around extra sauce for self-serving to taste.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP-WRAPPED in BACON\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 10-12 Minutes
\par
\par \i 24 medium Cooked Shrimp, peeled
\par 12 Strips Lean Smoked Bacon
\par 1/3 cup Chili Sauce
\par 1/3 cup Shrimp Cocktail Sauce
\par 1 tsp. Hot Pepper Sauce
\par \i0
\par In a small bowl, mix chili sauce, Shrimp cocktail sauce, and hot pepper sauce, then brush sauce liberally over Shrimp to coat; set aside, reserving sauce mixture. Cut each slice of bacon in half (to yield 24 pieces) to wrap around each Shrimp; overlap ends of bacon and secure with a toothpick. Place wrapped Shrimp in a shallow baking and coat reserved sauce mix. Place bacon-wrapped Shrimp on a non-stick baking sheet and bake (10 minutes) at 450\f1\'b0\f0 F, or until bacon is crisp; serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 LEMON SHRIMP with PEAS\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: None
\par
\par \i 1 lb. Tiny Cooked Cocktail Shrimp
\par 1 Lemon, thinly sliced
\par 4 slices Favorite Bread
\par \f1\'be cup Tiny Peas, drained\f0
\par 1/3 cup Butter, softened
\par 4 Tbsp. Mayonnaise
\par 6-8 drops Fresh-squeezed Lemon Juice
\par Salt - to taste
\par Iceberg or Romaine Lettuce Leaves
\par \i0
\par \f1 In a medium bowl, mix and blend Shrimp, peas, mayonnaise, lemon juice and salt. Butter each slice of bread and top with a lettuce leaf, then mound \'bc Shrimp mixture on top of lettuce for each serving. Just prior to serving, top each Shrimp mixture with thin lemon slices.\f0
\par \i 8 oz Frozen Cooked Shrimp, thawed and finely chopped
\par \f1\'bd cup Mayonnaise \f0
\par 4 oz. Cream Cheese, softened
\par \f1 1\'bd Tbsp. Onion, minced\f0
\par \f1 1\'bd Tbsp. Celery, minced\f0
\par 1 Tbsp. Green Bell Pepper, minced
\par 1 tsp. Lemon Juice
\par \f1\'bc tsp. Freshly-ground Black Pepper\f0
\par 1/8 tsp. Salt - or to taste
\par 6 drops Hot Pepper Sauce, or to taste
\par Favorite Crackers
\par \i0
\par Prepare up to several hours before serving: in a small bowl, mix mayonnaise, cream cheese, lemon juice, salt, pepper and hot pepper sauce until blended smooth; stir in Shrimp, celery, green pepper and onion. Cover and chill; serve with favorite crackers.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and CHEESE BAKED POTATOES\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 15 Minutes
\par
\par \i\f1\'be lb. medium Shrimp, diced\f0
\par 6 medium Idaho Potatoes, baked
\par 1 Lemon, squeezed for fresh juice
\par 1 cup Swiss and/or Mozzarella Cheese, grated
\par \f1\'bd cup Butter or Margarine\f0
\par \f1\'bd cup Green Peas\f0
\par \f1\'bc cup Half and Half Cream \f0
\par 1 Tbsp. Onion, grated
\par 1 tsp. Salt - or to taste
\par Cayenne Pepper - to taste
\par Fresh Lemon Juice
\par Paprika
\par \i0
\par \f1 Heat oven to 450\'b0 F. Slice baked potatoes in half (lengthwise) and carefully scoop out center. In a bowl, mash potatoes and butter (or margarine) together; add cheese, half-and-half, salt, onion, and cayenne. After squeeze fresh lemon juice over the diced Shrimp, fold into potato mixture and re-fill potato shells with mix and sprinkle lightly with paprika. Bake (15 minutes) or until golden in color.\f0
\par \i 1 lb. Tiny cooked Shrimp, thawed if necessary and rinsed
\par 6 Cherry Tomatoes, halved
\par 2 large Avocados, halved lengthwise
\par 2 medium Cucumbers, seeds removed, sliced
\par 1 cup Frozen Broccoli Cuts cooked, drained and cooled
\par \f1\'bd cup Favorite Salad Dressing\f0
\par 4 Tbsp. Fresh Parsley, chopped
\par 3 Tbsp. Lemon Juice
\par Crisp Romaine or Iceberg Lettuce Leaves
\par Lemon Wedges
\par \i0
\par \f1 In a medium bowl, sprinkle Shrimp with 2 Tbsp. lemon juice; let stand 2 minutes, then drain; add \'bc cup salad dressing, cucumber, and parsley - toss to combine, then set aside. Slice each avocado in half lengthwise, make several cuts through the flesh and brush each half with lemon juice. To serve, line plates with lettuce leaves and place an avocado half in center of each plate; spoon on Shrimp mixture and arrange broccoli, cherry tomatoes and lemon wedges around avocado. Pass extra salad dressing.\f0
\par \i\f1 1\'bd lbs. medium Cooked Shrimp, thawed if necessary\f0
\par 2 cans Crab Meat
\par 2 large can Tuna, drained and flaked
\par 8 Eggs, hard boiled, chopped
\par \f1\'bd lb. each, Ham, Turkey, and Chicken Cold Cuts,\f0
\par cubed
\par \f1\'bd lb. Swiss Cheese, cubed\f0
\par \f1\'bd lb. Provolone Cheese, cubed\f0
\par 4 Carrots, shredded
\par 4 Avocados, cubed
\par 3 Cucumbers, sliced
\par 3 red Onions, sliced into rings
\par 4 cups Cherry Tomatoes
\par 3 cups Frozen Peas, thawed
\par 2 cups Garbanzo Beans
\par 2 cups Broccoli Flowerettes
\par 2 cups Cauliflower Flowerettes
\par 2 cups Mushrooms, sliced
\par 2 Cups Alfalfa Sprouts
\par 1 cup Artichoke Hearts
\par \f1\'bd cup Olives\f0
\par \f1\'bd cup Dill Pickle Slices\f0
\par Plenty of Lettuce and Spinach Leaves, shredded
\par * Topping Options:
\par \tab Toasted Sesame Seeds
\par \tab Salted Sunflower Seeds
\par \pard\li720 Bacon Bits
\par Raisins
\par Toasted Croutons, etc.
\par \pard Assorted Salad Dressings, e.g., Oil and Vinegar,
\par Italian, French, Ranch, etc
\par \i0
\par Make each of the above items available in separate bowls - so each person can serve themselves. Other mixed salads such as potato salad, cole slaw, pasta salad, etc. can also be added to this meal.
\par \i 2 lbs. Jumbo Shrimp, peeled and de-veined - with tails on
\par 2 dozen Fresh Snow Peas
\par 8-10 Fresh Mushrooms - cut in half
\par 4 Cloves Garlic, crushed
\par 2 Eggs, lightly beaten
\par \f1 1 medium Eggplant - cut in \'bd lengthwise, then cut into \'bc\f0 " slices; rinse in cold water and pat dry.
\par 2 cups, Bamboo Shoots
\par 2 cups Broccoli Heads, separated
\par 2 cups All-purpose Flour
\par Oil for frying (Olive Oil, Sesame Oil, Peanut oil)
\par * Dipping Sauce\i0
\par
\par First, mix and sift dry ingredients together, then add egg and enough water to make a thin batter. Completely coat each Shrimp in batter and fry in hot oil until batter turns a light golden color; follow same procedure with all the vegetables, i.e., coat in batter and fry like Shrimp (keep the oil clean during frying by removing food particles from oil with a mesh skimmer). Drain all the food of oil on clean paper toweling. Arrange on individual plates and serve with Dipping Sauce.*
\par
\par \tab * \ul\b Dipping Sauce\ulnone\b0
\par \pard\li720 1 cup Soy Sauce
\par \f1 \'bd cup Water \f0
\par \f1 \'bd cup Cornstarch \f0
\par \f1 \'bd cup Sake (or White Wine)\f0
\par \f1 \'bd cup Green Onions, thinly sliced\f0
\par \f1 2\'bd Tbsp. Sugar\f0
\par 2 Tbsp. Fresh Ginger, minced
\par 2 tsp. Baking powder
\par 1 tsp. Salt, or to taste
\par Oil for frying (Olive Oil, Sesame Oil, Peanut oil)
\par \pard
\par \pard\li720 Combine all ingredients in a small saucepan and cook over medium heat, until sugar is dissolved, then divide into 6 small dishes for each serving.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and VEGETABLE SAUTE\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 30 Minutes
\par
\par \i 2 lbs. Shrimp, peeled and de-veined
\par 2 small Onions, quartered and thinly sliced
\par 2 Cloves Garlic, minced
\par 5 large Tomatoes, peeled and chopped
\par 1 Green Bell Pepper, coarsely chopped
\par 1 red Bell Pepper, coarsely chopped
\par 6 oz. Fresh Mushrooms, sliced
\par 1 can Tomato Sauce
\par \f1\'bd cup Cold Water\f0
\par \f1\'bc cup Dry White Wine\f0
\par \f1\'bc cup Olive Oil \f0
\par 1 tsp. Salt, or to taste
\par \f1\'bd tsp. Dried Thyme, crushed\f0
\par \f1\'bd tsp. Dried Marjoram, crushed\f0
\par \f1\'bd tsp. Ground Turmeric\f0
\par Freshly Ground black Pepper - to taste
\par Cooked White Rice
\par \i0
\par \f1 Heat oil in large skillet; add onions and garlic; saut\'e9 until tender (not brown). Add tomatoes, green and red peppers, mushrooms, tomato sauce, and water; stir and simmer (5 minutes). Add white wine, salt, thyme, marjoram, turmeric, and black pepper. Simmer covered (about 20 minutes), stirring occasionally. If Shrimp are raw, add to sauce and cook (2-3 minutes) or until Shrimp turn pink. If Shrimp are cooked, add to sauce and just heat through. Serve over cooked white rice.\f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and TUNA AU GRATIN\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 30 Minutes
\par
\par \i\f1\'bd lb. Tiny Alaskan Shrimp \f0
\par 2 cans White Tuna, drained and flaked
\par 1 cup Onions chopped
\par 1 cup Mayonnaise
\par \f1\'bd cup red Bell Pepper, chopped \f0
\par \f1\'bd cup Green Bell Pepper, chopped\f0
\par \f1\'bd cup Celery, chopped\f0
\par 2 Tbsp. Butter or Margarine
\par 2 tsp. Fresh Lemon Juice
\par * Au Gratin Topping:
\par \i0
\par \tab * \ul\b Au Gratin Topping
\par \ulnone\tab\f1 \'bd \b0\f0 cup Dry Bread Crumbs
\par \pard\li720\f1 \'bd cup Parmesan Cheese, grated\f0
\par 2 Tbsp. Butter or Margarine, melted
\par \pard
\par \f1 In medium-size skillet, melt (butter or margarine) and saut\'e9 onions, red and green peppers and celery (10 minutes), stirring occasionally; add Tuna, Shrimp and lemon juice; mix well and heat thoroughly and remove from heat. Add mayonnaise and gently mix, then spoon into a buttered oven casserole and top with mixture of crumbs, Parmesan cheese and melted butter or margarine. Bake at 350\f2\'b0\f0 F (20 minutes); allow to cool for 10 minutes before serving.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and TUNA CHOWDER\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 40-45 Minutes
\par
\par \i\f1\'bd lb. Tiny Cooked Shrimp\f0
\par 1 can Albacore Tuna, drained and flaked
\par 6 cups Potatoes, diced
\par 4 cups Half and Half Cream
\par 2 cups Carrots, sliced
\par 2 cups Water
\par \f1\'bd cup Onions, chopped\f0
\par \f1\'bd cup Celery, thinly sliced\f0
\par 2 Tbsp. Butter
\par 1 tsp. Salt
\par \f1\'bd tsp. Freshly Ground Peppercorns, or to taste\f0
\par Fresh Parsley, finely chopped
\par \i0
\par In a large cooking pot, melt butter, then saute onion and celery (10 minutes); add potatoes, carrots, and water and bring to a boil. Lower heat, cover, and simmer (30 minutes), stirring occasionally; add Tuna, Shrimp, and half-and-half cream and heat thoroughly. Stir in salt and pepper to taste and serve hot in soup bowls; garnish with a sprinkling of fresh parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ORIENTAL VEGETABLE SOUP with TINY SHRIMP\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 12-15 Minutes
\par
\par \i\f1\'bc lb. Cooked Tiny Alaska Shrimp\f0
\par 1 small Zucchini, cut into julienne strips
\par 1 small Cucumber, pared and cut into julienne strips
\par 1 Carrot small, thinly sliced
\par 1 Potato, finely diced
\par 6 cups Chicken Broth
\par \f1\'bd cup Fresh Spinach Leaves, shredded\f0
\par \f1\'bd cup Green Peas\f0
\par \f1 1\'bd tsp. Ginger Root, minced \f0
\par 1 tsp. Chicken Bouillon
\par \f1\'bc tsp. Salt (optional) \f0
\par Freshly Ground Pepper - to taste
\par Fresh Cilantro, chopped
\par Fresh Parsley, chopped
\par \i0
\par Bring chicken broth, ginger and bouillon to a boil in a saucepan; add carrot and potato and simmer (6 to 8 minutes); add Shrimp, zucchini, cucumber, and peas and simmer (5 minutes); add spinach, salt, and pepper. Remove from heat and sprinkle each serving with cilantro and parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP and SCALLOP RICE DISH\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 5-6 Minutes
\par
\par \i\f1\'be lb. medium Shrimp, peeled and de-veined\f0
\par \f1\'be lb. medium Sea Scallops, rinsed\f0
\par 8 oz. Favorite Seasoned Rice, long grain
\par 2 Cloves Garlic, minced
\par \f1\'bd lb. Mushrooms, sliced\f0
\par \f1\'bd cup Butter or Margarine\f0
\par 2 tsp. Dried Basil Leaves, crushed
\par 1/3 cup White Wine
\par \i0
\par \f1 Prepare rice according to package directions, until tender and liquid is absorbed; keep hot. While rice is cooking, saut\'e9 garlic in butter (or margarine) - 30 seconds, then add mushrooms and basil; saut\'e9 (2 minutes). Add Scallops and cook and stir (3 minutes); add Shrimp - cook and stir (3 minutes longer), or until Shrimp are opaque and tender only; add wine, then stir in hot rice and toss lightly to mix. Serve immediately.\f0
\par 1 Green Bell Pepper, cored, seeded, and cut into
\par chunks
\par 1 cup Cilantro Leaves, loosely packed
\par \f1\'bc cup Pumpkin Seeds, hulled - or Toasted Pine Nuts\f0
\par Pinch, Ground Cumin
\par Salt - to taste
\par Black Pepper - to taste
\par Cooked Spanish Rice
\par Avocados or Mangos - as a garnish
\par \i0
\par Preheat oven to 325\f2\'b0\f0 F. To make salsa, puree tomatillos, bell pepper, cilantro, green onions, pumpkin seeds and chilies in a food processor, until smooth. Stir in cumin with salt and pepper to taste. Put Snapper Fillets in lightly greased oven-proof baking dish. Pour on salsa and bake until just opaque through (13-15 minutes). Serve hot with Spanish rice and sliced avocados or mangos.
\par 3 small Ears Sweet Corn, husks and silk removed
\par 1 red or Green Bell Pepper, cored, seeded and finely diced
\par \f1\'bd cup Yellow Onion, minced\f0
\par 1 Tbsp. Fresh Lemon Juice
\par 3 tsp. Olive Oil
\par 1 tsp. Cajun Seasoning
\par \f1\'bc-\'bd tsp. Ground Cayenne Pepper\f0
\par Salt and Black pepper - to taste
\par \i0
\par Preheat barbecue or broiler. Rub ears of corn with 1 tsp. oil and set over hot coals. Roast corn, turning it often, until kernels are tender and lightly charred (7-10 minutes). Cool and remove kernels with sharp knife. Stir together corn kernels, bell pepper, and onion; stir in lemon juice and cayenne and season with salt and pepper. Rub Catfish Fillets with remaining oil and sprinkle with Cajun seasoning. Grill Catfish over medium coals, turning once, until cooked through (3-4 minutes per side). Serve Catfish with roasted corn relish.
\par \ul
\par \ulnone SERVINGS PER RECIPE: 4\tab\tab\tab\tab WINE: Dry White\ul
\par
\par \pard\cf0\ulnone\fs20
\par }
SALMON and HALIBUT YAKITORI
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\par \i\f2\'be lb. Salmon Fillets, skin and bones removed\f0
\par \f2\'be lb. Halibut Fillets, skin and bones removed\f0
\par 8-10 Green Onions, trimmed with 1" green remaining
\par \f2\'bd cup Mirin (sweet rice wine) or Dry Sherry\f0
\par \f2\'bd cup Soy Sauce, preferably reduced-sodium \f0
\par \f2\'bd cup Chicken Broth\f0
\par 2 tsp. Cornstarch stirred with 1Tbsp. Water
\par \i0
\par \f2 Soak 8 bamboo skewers in cold water (30 minutes) before using. For sauce, combine mirin, soy sauce and chicken broth in a small saucepan; bring to a boil and simmer 1 minute. For glaze, pour 1/3 cup of sauce into small pan and heat gently. Stir in cornstarch mixture and cook until thickened, about 2 minutes. Set sauce and glaze aside and pre-heat grill. Cut Salmon and Halibut into 1\'bd" squares, about \'be" thick; cut green onions into 1\'bd" lengths. Thread fish, alternating Salmon and Halibut, on each s\f0 kewer, with green onion between fish pieces. Brush skewers with teriyaki sauce and grill over medium-hot fire (1-2 minutes). Brush tops with teriyaki sauce, turn skewers and continue grilling just until fish is nicely browned and opaque through (1-2 minutes longer). Brush both sides of skewers with teriyaki glaze and serve immediately.
\par
\par SERVINGS PER RECIPE: 4\tab\tab\tab\tab WINE: Fruity White\ul
\par \i 4 Tuna Steaks, about 1" thick (6-7 oz each)\tab\tab
\par 1 Lemon, cut in wedges
\par 2 tsp. Olive Oil (more if needed)
\par Cracked Black Pepper or a mixture of Black, red, and Green Peppercorns, crushed
\par \i0
\par Preheat broiler and set oven rack 2" below heating element. Rinse Tuna Steaks in cold water and pat dry; brush both sides of Tuna lightly with olive oil, then arrange on broiler pan and sprinkle tops liberally with cracked pepper. For medium-rare Tuna (still slightly pink in center), broil (2-3 minutes). Turn Tuna and sprinkle on more pepper; broil (2-3 minutes more). For medium or well-done Tuna, cook a few minutes longer. Arrange fish on individual plates and serve with lemon wedges for squeezing.
\par Coat Trout with seasoned flour, patting to remove excess. Heat oil in large skillet, preferably non-stick; add Trout and cook over medium heat until browned (about 5 minutes). Carefully turn fish and continue cooking until opaque through thickest part, (about 4 minutes longer). Transfer fish to individual warmed plates, and cover to keep warm. Add lemon juice and herbs to pan and cook over medium heat, stirring just until heated through (about 30 seconds). Pour sauce over fish and serve immediately.
\par \i\f1 1\'bd lb. Orange Roughy Fillets, about \'bd" thick\f0\tab
\par \pard 2 Tbsp. Teriyaki Sauce or Soy Sauce, more if needed
\par \pard\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\tx9360\tx10080\tx10800 3 or more Tbsp. White Sesame Seeds
\par \i0
\par Pre-heat broiler and set oven rack 2-3" below heating element. Rinse fish and pat dry; lay Orange Roughy Fillets on a lightly oiled broiler pan or other shallow pan; brush top of each fillet with teriyaki sauce, then sprinkle generously with sesame seeds. Broil fish (about 3 minutes); turn broiler off and let stand 3-4 minutes more - until fish is opaque through center.
\par 2 Green Onions, thinly sliced\tab\tab\tab\tab
\par 1 Clove Garlic, minced or pressed\tab\tab\tab
\par 1 Tbsp. Fresh Ginger, minced or grated
\par 1 Tbsp. Sesame Oil
\par 2 tsp. Seasoned Rice Vinegar
\par 2 tsp. Soy Sauce
\par Salt and Black Pepper
\par \i0
\par Preheat barbecue or broiler. Season Salmon with salt and pepper; grill or broil Salmon 3-4 " from heat, until opaque through (4-5 minutes on each side). Remove all skin and bones; break Salmon into large chunks and arrange on serving platter; stir together - soy sauce, seasoned rice vinegar and ginger, spoon over Salmon and scatter green onions over all. Combine garlic and sesame oil in a small saucepan and warm gently until garlic is golden light in color. Pour gently over Salmon to taste and serve.
\par \i\f1 1\'bd lbs. Tilapia Fillets, about \'bd\f0 " thick, rinsed in cold water and patted dry
\par 3 Green Onions, chopped\tab\tab\tab\tab
\par 1 Clove Garlic (minced or pressed)\tab\tab\tab
\par \f1\'bd cup Dry White Wine\f0
\par \f1\'bd Tbsp. Butter or Margarine\f0
\par 1/3 cup All-purpose Flour
\par 1 Tbsp. Olive Oil
\par 1 Tbsp. Lime Juice
\par Salt and Black Pepper
\par \i0
\par Put flour in a plate and season with salt and pepper; dredge Tilapia Fillets in seasoned flour, patting to remove excess. Combine garlic, lime juice, margarine (or butter) and wine in a small bowl. Heat olive oil in a large frying pan over medium-heat; add Fillets without overlapping (it may be necessary to cook fish in two batches). Cook (about 3 minutes), or until golden on bottom. Turn and cook until opaque through center (1-2 minutes more); transfer to platter and cover with foil to keep warm. Add wine mixture to pan and boil, scraping up cooked bits, until reduced by half (approx. 2-3 minutes); stir in onions and heat about 30 seconds. Pour sauce over fish and serve.
\par \i\f1 1\'bd lbs. Cod Fillets, rinsed in cold water and patted dry; cut in serving portions\f0\tab\tab
\par \f1\'bd tsp. Dry Tarragon or 1 tsp. Fresh Tarragon\f0\tab\tab
\par 2 Tbsp. Rice Vinegar or White Wine Vinegar\tab\tab
\par 2 Tbsp. Olive Oil
\par 1 Tbsp. Dijon Mustard
\par 1/8 tsp. Black Pepper - or to taste
\par \i0
\par Pre-heat oven to 450\f2\'b0\f1 F. To make marinade, whisk together oil, vinegar, mustard, tarragon, and pepper in a large bowl, then add Cod pieces to marinade; turn pieces to coat well and allow to marinate (15 minutes). Overlapping thin areas, lay fish in a shallow baking pan and cover lightly with remaining marinade. Bake, uncovered until fish is opaque through (about 7 minutes for fish \'be\f0 " thick).
\par In a small bowl, stir together mushrooms, lemon juice, salt and pepper, chopped tarragon (or half dry tarragon). Cut two pieces of foil 12" X 18" and brush lightly with melted butter, arrange mushroom mixture over half the foil and set Halibut Steak on each; arrange zucchini slices over fish and top with reserved tarragon sprigs (or sprinkle with remaining dry tarragon). Fold other half of foil over fish, then fold in edge of foil and crimp to seal; set packages on a baking sheet and bake (12-15 minutes). Transfer to plates and serve.
\par \i\f1 1\'bd lb. Sea Bass Fillets, cut into pieces.\f0\tab
\par 3 Green Onions, minced\tab\tab\tab\tab
\par 3 Cloves Garlic, minced or pressed\tab\tab\tab
\par 2 Navel Oranges, cut in 1" slices\tab\tab\tab
\par 2 Jalapeno or Serrano Chiles (minced)\tab\tab
\par \f1\'bc cup fresh Orange Juice\f0
\par 2 Tbsp. Allspice Berries
\par 1 Tbsp. Olive Oil
\par 1 Tbsp. Orange Zest, grated
\par Salt and Black Pepper - to taste
\par \i0
\par Finely crush or grind allspice berries and combine, in a bowl, with jalapenos, garlic, onions, oil, orange juice, orange zest and salt and pepper, and mix well. Preheat grill, set Sea Bass Fillets in a shallow dish and spoon marinade mix over Fillets; turn Fillets over to evenly coat and set aside (15 minutes). Put fish Fillets on hot grill, with orange slices alongside and cook until fish is opaque through (3-4 minutes per side). Turn orange slices occasionally, so they brown evenly. Serve grilled Sea Bass with grilled orange slices alongside.
\par \i 4 Mahi-Mahi Fillets (7-8 oz. each)\tab\tab
\par 2 cups Pineapple, drained and chopped\tab\tab\tab
\par 1 cup Orange Juice, fresh squeezed
\par 2 Tbsp. Poppy Seeds
\par 2 Tbsp. Sesame Seeds
\par 1 Tbsp. Fresh Ginger, minced or grated
\par 2-3 tsp. Olive Oil
\par 2 tsp. Sesame Oil\tab\tab\tab\tab\tab
\par Salt and Black Pepper - to taste
\par Pinch Dried red Pepper Flakes (optional)\tab\tab
\par \i0
\par \f1 For sauce, combine orange juice, pineapple, ginger and pepper flakes in a small, heavy saucepan. Gently boil over medium-high heat until sauce is thickened (15-20 minutes). Meanwhile, rub each fish piece with \'bd tsp. sesame oil and season with salt and pepper. Sprinkle both sides of each Mahi-Mahi Fillet surface with poppy seeds, gently pressing to help seeds adhere to fish. Heat vegetable (or olive) oil in a large non-stick skillet and add fish seeded-side down and saute over medium heat until light\f0 ly colored (3-4 minutes). Turn Fillets and cook until just opaque (3-5 minutes). Arrange on plates, spoon sauce over and serve. \ul
\par
\par \ulnone SERVINGS PER RECIPE: 4\tab\tab\tab\tab WINE: Fruity White
\par Make 3-4 shallow slashes on each side of fish; in a large bowl mix ginger, garlic, red pepper flakes, with soy sauce and sesame oil. Drizzle 1 Tbsp. of mix over each side of Tilapia and rub sauce into slashes; add cabbage and green onions to remaining sauce and toss to coat. Put cabbage on a heat-proof plate and set Tilapia on cabbage; place plate in top of a steamer, trimming tail to fit if necessary. Bring about 3" of water to a boil in bottom of steamer; when water boils, set steamer basket above and cover with lid. Steam until fish is just opaque through (about 15-20 minutes). Transfer fish and cabbage to a serving platter, sprinkle with sesame seeds and serve.
\par \i 2 Sole Fillets (about 6 oz each)\tab\tab\tab
\par 1 cup Tomato, diced\tab\tab\tab\tab\tab\b
\par \b0\f1\'bc cup flour, seasoned with Salt and Pepper\f0\tab
\par \f1\'bc cup Pine Nuts\f0
\par \f1\'bc cup White Wine or Fresh Lemon Juice\f0
\par 1-2 Tbsp. Olive Oil
\par 2 Tbsp. Fresh Parsley, chopped
\par Parsley Sprigs, for garnish\tab\tab\tab\tab\b
\par \b0\i0
\par Preheat oven to 350\f2\'b0\f0 F. Put pine nuts on shallow baking pan and toast in oven until lightly browned and aromatic (5-7 minutes). Set aside to cool. Coat Sole Fillets with seasoned flour, patting to remove excess. Heat oil in large skillet, add Fillets and cook over medium heat until nicely browned (2-3 minutes). Turn fish and continue cooking until just opaque through (about 3 minutes longer).
\par
\par Transfer fish to plates and cover to keep warm. Add tomato, parsley and wine to skillet and cook over medium-high heat, until sauce lightly thickens (2-3 minutes); pour sauce over Sole, scatter pine nuts on top and garnish with parsley sprigs.
\par
\par SERVINGS PER RECIPE: 2\tab\tab\tab\tab WINE: Flavorful White\b
\par \i 1 whole Striped Bass (cleaned, about 2 lbs.)
\par \pard 2 Limes\tab
\par \pard\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\tx9360\tx10080\tx10800 1 large bunch Fresh Mint, washed
\par 1 small Orange\tab\tab\tab\tab\tab
\par 1 Lemon
\par 2 Tbsp. Olive Oil
\par Salt and Black Pepper\tab\tab\tab\tab\tab
\par \i0
\par Preheat oven to 375\f1\'b0\f2 F. Peel strips of zest from orange, limes, and lemon, about \'bd cup, loosely packed. Squeeze juice from fruit juice into a bowl with olive oil, and add salt and pepper; mix well; cut large piece of foil at least 12" longer than fish. Lay half of mint sprigs in center of foil and scatter half of mixed citrus zests over. Rinse fish inside and out and pat dry with paper towels; strip remaining mint leaves from stems and stuff into cavity of fish; lay fish on bed of mint, drizzle juice mixture over and s\f0 catter remaining zest on top. Draw up edges of foil to thoroughly wrap fish, sealing the edges; set on baking sheet and bake (30 minutes). Set package on platter, or lift fish from mint bed and place alone on a platter; drizzle cooking juices over servings.
\par
\par SERVINGS PER RECIPE: 2-3\tab\tab\tab\tab WINE: Rich White
\par Preheat outdoor grill. Combine olive oil, mint and garlic; brush on eggplant slices and bell pepper and grill until tender (6-8 minutes), turning a few times. Set aside to cool; brush oil mixture over Bluefish Fillets, season with salt and pepper and grill until just opaque through (8-12 minutes), turning fish once. Meanwhile, cut eggplant and bell pepper into strips and put in bowl; drizzle remaining oil mixture over; season with salt and pepper and mix well. Arrange Bluefish on plates, spoon eggplant salad alongside and serve.
\par
\par SERVINGS PER RECIPE: 4\tab\tab\tab\tab WINE: Full-bodied White
\par \i\f1 1\'bd lbs. Cod Fillets (about 6 oz each)\f0
\par 2 Slices Onion
\par 2 Peppercorns
\par \f1\'bc cup Lemon Juice\f0
\par Whole Lemon(s), sliced
\par \pard Butter or Margarine
\par \pard\tx720\tx1440\tx2160\tx2880\tx3600\tx4320\tx5040\tx5760\tx6480\tx7200\tx7920\tx8640\tx9360\tx10080\tx10800 Bay Leaf
\par Salt and Black Pepper
\par \i0
\par \f1 In a large skillet, bring 1\'bd" of water to a boil and gently lower Cod Fillets into water, arranging in a single layer. Add remaining ingredients, cover and simmer until fish just flakes easily (about 3-5 minutes). Remove fish to heated platter and garnish with lemon slices and serve with drawn butter.\f0
\par \ul
\par \ulnone (Drawn butter) - Melt 1 cup butter or margarine, skimming froth from top; pour clear butter into serving dish (discard any milky sediment remaining on bottom)\ul
\par \i\f1\'be lb. Snapper Fillet, cut in 2 even pieces\f0
\par 1 large Zucchini, halved and thinly sliced
\par \f1\'bc cup Blue Cheese, crumbled\f0
\par 2 Tbsp. White Wine (or Water)
\par 2 Tbsp. Hazelnuts or Almonds, chopped
\par \f1\'bd tsp. Dried Thyme Leaves\f0
\par Salt and Black Pepper
\par \i0
\par Preheat oven to 425\f2\'b0\f0 F. Scatter sliced zucchini in shallow baking dish and set Snapper on top; season fish with salt and pepper. In small bowl, combine blue cheese, hazelnuts, and thyme and mix well; sprinkle cheese mixture evenly over fish. Pour wine into dish and bake until topping is lightly browned and fish is just opaque through (8-10 minutes). Transfer fish to individual plates, spoon zucchini alongside and serve. \ul
\par
\par \ulnone SERVINGS PER RECIPE: 2\tab\tab\tab\tab WINE: Dry White\ul
\par Preheat oven to 400\f2\'b0\f0 F. Bring salted water to a boil; add zucchini and boil until tender (2-3 minutes); scoop out and drain zucchini. Return water to a boil, add carrot and boil until tender (3-4 minutes); drain with zucchini and set aside. Put couscous in medium bowl; heat broth to a boil and pour over couscous and mix well; cover and let sit (5 minutes). Stir to separate grains; add zucchini, carrot, basil and olive oil; mix well; add salt and pepper and set aside. Heat red currant jelly over medium heat until smooth, stirring often; bring to a boil, stirring until jelly has thickened (1-2 minutes). Let cool; brush Salmon pieces with jelly and bake on a foil-lined baking sheet until opaque through (10-12 minutes). Put Salmon on plates, spoon couscous alongside and serve.
\par
\par SERVINGS PER RECIPE: 2\tab\tab\tab\tab WINE: Light red\ul
\par \f1\'be cup Mayonnaise, preferably reduced fat\f0
\par \f1\'bd cup Parsley Sprigs, loosely packed\f0
\par 1 Tbsp. Lemon Juice
\par Cajun Seasoning or other Spicy Seasoning
\par Salt and Black pepper
\par Garnish of choice (tomato slices, onions, lettuce
\par leaves)
\par Herbed Mayonnaise*
\par \i0
\par For Herbed Mayonnaise,* combine ingredients in blender and puree until parsley is finely chopped; season with salt and pepper; set aside. Heat a large, heavy skillet, preferably cast iron, over medium-high heat. Season Tuna Steaks lightly with Cajun seasoning and salt; when pan is hop, add oil and swirl to evenly coat bottom. Add fish and cook until well-browned (1-2 minutes); Turn Tuna and continue cooking until browned and to taste (1-2 minutes longer for medium, 3-4 minutes longer for medium-well to well done. Set Tuna on bottom buns and top with garnish. Spread top bun with herbed mayonnaise and serve.
\par \ul
\par \ulnone SERVINGS PER RECIPE: 4\tab\tab\tab\ul
\par \i 2 lbs. Fresh Catfish (Pan-Dressed or Fillets)
\par 2 Eggs, beaten
\par \f1 1\'bd cups Cornmeal\f0
\par 2 tsp. Milk
\par 2 tsp. Salt - or to taste
\par \f1\'bc tsp. Black Pepper\f0
\par Vegetable Oil for frying (can also use Peanut or Olive
\par Oil)
\par \i0
\par Wash and pat fish dry with paper toweling and season Catfish with salt and pepper. Combine eggs and milk and dip fish into egg/milk mix. Half fill frying pan with oil and heat to about 375 F; fry fish until golden brown (7-8 minutes each side) and flakes easily with a fork; drain on paper toweling. Fish may be placed in a warm oven to keep crisp for serving.
\par \f1 While broiler is pre-heating, combine \'bc cup melted butter or margarine with 2 Tbsp. lemon juice, garlic salt, and minced fresh parsley into a basting sauce. Place Shark Steaks on an oiled broiler pan and brush with melted butter or margarine; baste Steaks and sprinkle with salt and pepper to taste. Place pan 3-4" under broiler, and broil (5-6 minutes), or until lightly browned. Turn and baste other side, and broil (5-6 additional minutes), or until fish flakes easily with a fork.\f0
\par 8 Slices Favorite Bread, or 4 Hamburger Buns, split
\par
\par \i0 Mix mayonnaise, catsup and pepper together, stir in Tuna, celery, olives, and green onion until well-blended; while broiler is pre-heating, spread Tuna mixture liberally on bread or on both halves of each hamburger or hot dog buns and place open-faced on a baking sheet. Broil 6" from heat source (2-3 minutes).
\par \i 1 large can Solid White Tuna, drained and flaked
\par \f1\'bd red Onion small, thinly sliced\f0
\par 1 can red Kidney Beans, drained and rinsed
\par 1 can Yellow Garbanzo Beans drained and rinsed
\par 1 can Cut Green Beans, drained
\par 2 cups Mixed Salad Greens, shredded
\par \f1\'bd cup Celery, thinly sliced\f0
\par 1/3 cup Olive Oil
\par \f1\'bc cup Cucumber, diced\f0
\par 2 Tbsp. Green Onion, thinly sliced
\par 2 Tbsp. Parsley, chopped\i0
\par \i 2 Tbsp. red Wine Vinegar
\par 1 Tbsp. Lemon Juice
\par 1 Tbsp. Garlic, crushed
\par 1 tsp. Dijon-style Mustard
\par \f1\'bd tsp. Salt - or to taste \f0
\par \f1\'bd tsp. Dried Dill Weed\f0
\par \f1\'bc tsp. Black Pepper \f0
\par Iceberg or Romaine Lettuce Leaves, to line salad
\par bowls
\par \i0
\par Combine all 3 kinds of beans, along with the celery, cucumber, green onions and parsley, then set aside. In a small bowl, stir oil, vinegar, lemon juice, garlic, mustard, dill weed and pepper - until blended, and stir into bean mixture until beans are coated. Blend in Tuna, then cover and refrigerate at least 1 hour, then stir again prior to serving. To serve, line salad bowls with lettuce leaves and mound shredded greens in center; spoon Bean-Tuna mixture on top of greens and garnish with red onion rings, to taste.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TUNA/BEET SALAD with EGGS\cf2\ulnone
\par \b0
\par COOKING TIME: None
\par
\par \i 1 large can, Solid White Tuna, drained and flaked
\par 1 lb. Fresh Beets, cooked, then chilled and diced or
\par cubed
\par 2 Eggs, hard-boiled and chopped
\par 1 Clove Garlic, minced
\par 2 cups Mixed Salad Greens, shredded
\par 1 cup Mayonnaise
\par \f1\'be cup Celery, chopped\f0
\par \f1\'bd cup Green Onion, minced\f0
\par 1 Tbsp. Fresh Lemon Juice
\par \f1\'bc tsp. Dried Dill Weed\f0
\par \f1\'bd tsp. Salt - or to taste \f0
\par Freshly-ground Pepper - to taste
\par 8 Lettuce Leaves, Iceberg or Romaine (or other
\par favorite)
\par \i0
\par Mix chilled beets, Tuna, and celery in a large bowl; blend mayonnaise, lemon juice, dill weed, garlic, onions, salt, and pepper until smooth, then mix well with beet/Tuna mixture. Mound shredded salad greens in center of lettuce leaves in individual salad bowls, then portion salad mix on top of greens; top each serving with chopped egg.
\par \i 1 can Chunk White Tuna, drained and flaked
\par 6 Hamburger Buns, toasted
\par 6 slices American or Muenster Cheese
\par \f1\'bc cup Celery, chopped\f0
\par 4 Tbsp. Butter or Margarine
\par 3 Tbsp. Mayonnaise
\par 2 Tbsp. Hot Dog Relish\i0
\par \i 2 Tbsp. Onion, chopped
\par 1 Tbsp. Fresh Parsley, chopped
\par 1 tsp. Worcestershire Sauce - or to taste
\par \f1\'bd tsp. Freshly-ground Black Pepper\f0
\par \i0
\par Blend together Tuna, mayonnaise, celery, onion, relish, parsley, and Worcestershire sauce. Spread hamburger buns with butter, margarine or mayonnaise, top with Tuna mixture, then top each with a slice of cheese. Barbecue (4-5 minutes) or until cheese melts.* This recipe can also be broiled: place Tuna burgers 5-6" from heat source and broil (4-5 minutes), or until cheese melts.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CHINESE NOODLES and TUNA SALAD\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: None
\par
\par \i 1 large can Albacore Tuna
\par 1 small can Chinese Noodles
\par \f1\'bd cup Mayonnaise \f0
\par \f1\'bd cup Green Onions, finely chopped\f0
\par 4 Tbsp. Green Bell Pepper, finely chopped
\par 4 Tbsp. Ripe Green Olives (with Pimientos), chopped
\par 1 Tbsp. Cream
\par 1 Tbsp. Fresh Parsley, chopped
\par Iceberg Lettuce, shredded
\par \i0
\par Mix together Tuna, green onions, green pepper and olives; combine mayonnaise, lemon juice and cream with parsley - pour sauce over Tuna, mix thoroughly and chill. Combine noodles and mix just before serving on shredded lettuce on individual salad plates; garnish with favorite topping (NOTE: Chinese noodles must be added at last minute so they won't get soft).
\par In a medium bowl, mix mayonnaise, lemon juice, salt, pepper and hot pepper sauce. Stir in Tuna, bacon, celery and green onion, until blended; garnish with sliced olives. Serve with favorite appetizer crackers.
\par \i 1 large can Chunk White Tuna, drained and flaked
\par with a fork
\par 2 medium red or Yellow Delicious Apple, diced
\par 1 cup Celery, sliced
\par \f1\'bd cup Raisins \f0
\par 1/3 cup Green Onions, finely chopped
\par \f1\'bc cup Slice Almonds\f0
\par \f1\'bc cup Mayonnaise \f0
\par \f1\'bc cup Plain Yogurt \f0
\par 2 Tbsp. Lemon Juice, fresh squeezed
\par \f1 1\'bd tsp. Curry Powder \f0
\par 1 tsp. Hot Mustard
\par Salt - to taste
\par Romaine Lettuce (or other)
\par \i0
\par In a large bowl, sprinkle apple with lemon juice, then mix in celery, raisins and green onions; gently stir Tuna into apple mixture. In a separate bowl, combine mayonnaise, yogurt, hot mustard, curry powder and salt until well blended and gently stir into Tuna mixture until coated, then cover and chill. Serving over lettuce-lined salad plates. Garnish with sliced pears, mandarin oranges, apricot or apple slices and sliced almonds.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TUNA DELUXE with NOODLES and CHEESE\cf2\ulnone\b0
\par
\par COOKING TIME: 45-50 Minutes
\par
\par \i 1 can Solid White Tuna - packed in water, drained
\par (liquid reserved), broken into chunks
\par 2 Eggs, hard-boiled and chopped
\par 2 cups Fine Noodles
\par \f1 1 cup Favorite Mild Cheese, cut into \'bd" cubes \f0
\par 1 cup Whole Milk
\par \f1\'be cup Mushrooms, sliced \f0
\par 2 Tbsp. Butter or Margarine
\par \f1 1\'bd Tbsp. All-purpose Flour \f0
\par 1 tsp. Chicken Bouillon Granules
\par 1 tsp. Lemon Juice
\par 3 Tbsp. Pimientos, sliced
\par Salt - to taste
\par Black Pepper - to taste
\par \i0
\par \f1 In a saucepan over medium-high heat, saut\'e9 mushrooms in \'bd Tbsp. butter (5 minutes); set aside. Over medium heat, melt remaining butter, add flour, cook and stir (1 minute), add milk and bouillon granules. Stirring, bring to a boil until thickened, stir in lemon juice, salt and pepper, then remove from heat. Stir in reserved Tuna with liquid, eggs, mushrooms, noodles, cheese, and pimientos; pour into casserole and bake at 350\f2\'b0\f0 F (30-40 minutes) or until hot and bubbly.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GREEN PEAS with TUNA SALAD\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: None
\par
\par \i 1 large can Chunk White Tuna, drained and flaked
\par 1 large package Tiny Frozen Green Peas, thawed
\par 1 cup Celery, diced
\par 1 cup sour cream
\par \f1\'be cup Sliced Almonds\f0
\par \f1\'bd cup Bacon Bits\f0
\par \f1\'bd cup Green Onion, thinly sliced\f0
\par \f1\'bc cup Green Bell Peppers, finely chopped\f0
\par \f1\'bc cup red Bell Peppers, finely chopped\f0
\par \f1\'bc cup Lemon Juice, fresh squeezed\f0
\par 4 Tbsp. Mayonnaise
\par Salt - to taste
\par Mixed Peppercorns, freshly ground - to taste
\par Romaine or Iceberg Lettuce Leaves
\par
\par \i0 Combine Tuna, peas, celery, green onions, red and green bell peppers, sour cream, lemon juice, mayonnaise, salt and pepper; cover and refrigerate several hours to chill. When ready to serve, spoon mixture onto lettuce leaves and top with almond slivers and bacon bits.
\par \i 1 large can Albacore Tuna, drained and flaked
\par 5 Green Onions, thinly sliced
\par 1 cup Cheddar Cheese, diced
\par 1 cup Mozzarella Cheese, shredded
\par \f1\'be cup Mayonnaise \f0
\par \f1\'bd cup Green Olives, sliced \f0
\par 2 Tbsp. Tomato Paste
\par Salt and Black Pepper - to taste
\par 8 Hamburger Buns
\par \i0
\par While oven is pre-heating to 350\f2\'b0\f0 F, thoroughly combine Tuna, green onions, cheddar cheese, mayonnaise, olives, tomato paste, and salt and pepper (to taste). Fill buns and sprinkle mozzarella cheese over top of mix; wrap filled buns in foil and bake (15-20 minutes); allow to cool several minutes and serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HOT TUNA and EGG SALAD SANDWICH\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 25-30 Minutes
\par
\par \i 1 large can AlbacoreTuna, drained and flaked
\par 6 Eggs, hard boiled and chopped
\par \f1 1\'bc cup Provolone or other favorite Cheese, shredded\f0
\par 1 cup Mayonnaise
\par \f1\'bc cup red Bell Pepper, chopped\f0
\par \f1\'bc cup Green Bell Pepper, chopped\f0
\par \f1\'bc cup Green Onion, sliced\f0
\par 2 tsp. Lemon Juice, fresh squeezed
\par \f1 1\'bd tsp. Dijon-type Mustard \f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par 6 "Hoagie-type" Rolls, split
\par \i0
\par Combine all ingredients, except rolls, in large bowl, then spread mixture onto rolls; close and wrap each sandwich in foil. Place in an oven pre-heated (300\f2\'b0\f0 F) and cook (25-30 minutes), or until cheese is melted.
\par \i 1 large can Chunk Light Tuna, drained and flaked
\par 2 cups Elbow Macaroni, cooked and drained
\par 1 small Cucumber, thinly sliced
\par 1 Tomato, thinly sliced
\par \f1\'bc cup Celery, chopped\f0
\par \f1\'bc cup Carrot, grated\f0
\par \f1\'bc cup Green Bell Pepper, chopped\f0
\par Romaine or Iceberg Lettuce Leaves
\par * Lemon Dressing
\par \i0
\par In a medium bowl, combine Tuna, macaroni, celery, carrots and green pepper; toss with lemon dressing* and mound on top of lettuce leaves in the center of a medium-size platter; garnish with slices of tomato and cucumber. Chill before serving.
\par
\par \pard\li360\b * \ul Lemon Dressing
\par \ulnone\b0\f1 \'bc cup Mayonnaise\f0
\par \f1 \'bc cup Olive Oil\f0
\par 4 Tbsp. Lemon Juice, fresh squeezed
\par 2 tsp. Fresh Chives, finely chopped
\par \f1 \'bd tsp. Salt - or to taste \f0
\par \f1 \'bc tsp. Black Pepper - or to taste freshly ground\f0
\par 1-2 drops Hot Pepper Sauce
\par \b
\par \pard\b0 Combine mayonnaise, oil, lemon juice, chives, salt, pepper, and hot pepper sauce and mix well; pour over salad and toss.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MEDITERRANEAN SHRIMP and TUNA SALAD\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 10 Minutes
\par
\par \i 1 large can Chunk White Tuna, drained
\par \f1\'bd lb. Tiny Cooked Shrimp, thawed if necessary\f0
\par \f1 2\'bd cups Long Grain Rice \f0
\par 1 cup Ripe Tomatoes, diced
\par 1 cup Cucumber, peeled and diced
\par \f1\'be cup Mayonnaise \f0
\par \f1\'bd cup Plain Yogurt \f0
\par \f1\'bd cup Whole Green Onion, finely chopped\f0
\par \f1\'bd cup red Bell Pepper\f0
\par 1/3 cup Carrot, shredded
\par \f1\'bc cup Fresh Parsley, finely chopped\f0
\par 4 Tbsp. Lemon Juice, fresh squeezed
\par \f1 1\'bd tsp. Chicken Bouillon Granules \f0
\par \f1\'bd tsp. Salt - or to taste \f0
\par \f1\'bc tsp. Black Pepper, freshly ground \f0
\par Romaine or Iceberg Lettuce Leaves
\par \i0
\par Prepare rice according to package directions, adding bouillon granules to liquid; after cooking allow to cool completely. In a medium bowl, combine cooled rice, lemon juice, salt and pepper and mix well. Add tomato, cucumber, green onions, red pepper, carrot and parsley, stirring until well blended; cover and chill at least 1 hour; taste for seasoning and adjust if needed. In a separate bowl, mix mayonnaise and yogurt; set aside. Fluff rice mixture with a fork and spoon over lettuce leaves on serving plates; top with Tuna and Tiny Shrimp. Spoon mayonnaise-yogurt over.
\par \i 1 large can Chunk White Tuna, drained and flaked
\par 1 lb. Fresh Mushrooms, thinly sliced
\par 3 Eggs, hard boiled and chopped
\par \f1 1\'bd cup Carrots, shredded\f0
\par \f1\'bd cup Green Bell Pepper\f0
\par \f1\'bd cup Celery, sliced, then diced\f0
\par \f1\'bd cup Scallions, thinly sliced\f0
\par \f1\'bd cup Mayonnaise \f0
\par 3 Tbsp. Sour Cream
\par Mixed Salad greens
\par Fresh Parsley Sprigs
\par * Mustard Vinaigrette
\par \i0
\par In a large bowl, toss mushrooms, carrots, green pepper, celery and scallions; toss with Mustard Vinaigrette and set aside. Blend Tuna, eggs, mayonnaise, sour cream and salt together; arrange salad greens on individual serving plates and spoon on mushroom mixture; top with a scoop of Tuna mixture and garnish with fresh parsley.
\par In a small bowl, whisk together oil, lemon juice, sugar, celery seed, salt and hot pepper sauce to taste; set aside to allow flavor to thoroughly blend.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TUNA and MUSHROOM SCALLOPINI\cf2
\par \ulnone\b0
\par COOKING TIME: 35-40 Minutes
\par
\par \i 1 large can Chunk White Tuna (in water), drained and
\par liquid reserved
\par 1 lb. Fresh Mushrooms, sliced
\par 3 Eggs, hard boiled and chopped
\par 2 cups Milk
\par 12 oz. Noodles, cooked and drained
\par \f1 8 oz. Provolone (or other favorite cheese) cut into \'bd" \f0
\par cubes
\par 4 oz. Jar Pimientos, thinly sliced
\par 3 Tbsp. Butter or Margarine
\par 3 Tbsp. All-purpose Flour
\par 2 Tbsp. Butter or Margarine
\par 3 tsp. Lemon Juice, fresh squeezed
\par 2 tsp. Chicken Bouillon Granules
\par Salt - to taste
\par Black pepper, freshly-ground - to taste
\par \i0
\par \f1 Break Tuna into chunks and set aside; add salt and pepper to eggs to taste and set aside. In a medium saucepan over medium-high heat, saut\'e9 mushrooms in 1 Tbsp. butter or margarine (5 minutes); remove mushrooms and set aside. Melt other Tbsp. butter or margarine and stir in flour, cooking and stirring over medium heat (1 to 2 minutes); add milk and bouillon. Stir over medium heat, bring to a boil until thickened; stir in lemon juice and salt and pepper, to taste; remove from heat. Stir in Tuna and r\f0 eserved liquid, eggs, mushrooms, cheese, noodles and pimientos; pour into lightly greased casserole dish. Pre-heat oven to 350\f2\'b0\f0 F and bake (30 minutes), or until hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TUNA SALAD with APPLES and PINEAPPLE \cf2
\par \ulnone\b0\i
\par \i0 COOKING TIME: None
\par \i
\par 1 large can Albacore Tuna, drained and broken into
\par chunks
\par 1 large can Pineapple Slices, drained
\par 6 Sweet red Peppers, thinly sliced
\par 2 red Delicious Apples, cored and cut into bite-sized
\par chunks (peel-on)
\par 2 Yellow Delicious Apples, cored and cut into bite-
\par sized chunks (peel-on)
\par 1 cup Celery, sliced
\par 1 cup Mayonnaise
\par \f1\'bd cup Plain Yogurt \f0
\par \f1\'bd cup Sunflower Seed \f0
\par 4 Tbsp. Green Onions, sliced
\par 1 Tbsp. Butter or Margarine
\par 2 tsp. Lemon Juice
\par Several drops - Hot Pepper Sauce
\par Crisp Iceberg or Romaine Lettuce Leaves
\par \i0
\par \f1 Sprinkle apples with lemon juice, then toss together with Tuna, celery, green onion, and cherry peppers; cover and refrigerate. Blend mayonnaise, yogurt, and hot pepper sauce together in small bowl; cover and refrigerate. In small saucepan, melt butter and saut\'e9 sunflower seeds until golden in color, then remove and set aside; just before serving, toss Tuna mixture with mayonnaise dressing. Line salad bowl with lettuce, mound Tuna Salad in center, garnish with slices of pineapple and sprinkle sunflow\f0 er seeds over the top.
\par \i 2 large cans Albacore Tuna, drained (reserve liquid)
\par and broken into medium chunks
\par \f1\'bd lb. Provolone or Cheddar cheese, cut into \'bd" \f0
\par cubes
\par 8 oz. Noodles, fine (cooked)
\par 3 Eggs, hard boiled, then chopped
\par \f1 1\'bd cups Fresh Mushrooms, sliced \f0
\par 4 oz. jar Pimientos, chopped
\par 1 Tbsp. Butter or Margarine
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par * Lemon-White Sauce\i0
\par
\par \f1 Sprinkle chopped eggs with salt and pepper, to taste; saut\'e9 mushrooms in butter or margarine (5 minutes) then add pimiento and saut\'e9 (another 2 minutes); sprinkle with salt and pepper to taste, then set aside. Fold in other ingredients including juice from Tuna and put into buttered casserole dish; heat at 350\f2\'b0\f0 F (30 minutes) or until hot and bubbly. Serve hot with Lemon-White Sauce* poured over top.
\par
\par \pard\li720\b * \ul Lemon-White Sauce
\par \ulnone\b0 2 cups Milk
\par 4 Tbsp. Butter or margarine
\par 3 Tbsp. All-purpose Flour
\par 3 Tbsp. Lemon Juice, fresh-squeezed
\par 2 tsp. Chicken Bouillon
\par Salt and Black Pepper - to taste
\par
\par Melt 4 Tbsp. butter (or margarine) in saucepan; add flour and cook, stirring (3-4 minutes), then add milk and whisk until thickened; add chicken bouillon and lemon juice; taste for salt and pepper. Continue to stir and cook (1-2 minutes), then remove from heat.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TUNA with DEVILED EGGS\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 30 Minutes
\par
\par \i 1 large can Albacore Tuna, drained and flaked
\par \f1\'bd lb. Fresh Mushrooms, sliced\f0
\par 1 cup Milk
\par \f1\'be cup American or Provolone Cheese, grated\f0
\par 4 Tbsp. Butter or Margarine
\par 2 Tbsp. All-purpose Flour
\par \f1\'bc tsp. Salt, or to taste\f0
\par Black Pepper - freshly ground - to taste
\par * Deviled Eggs
\par \i0
\par \f1 Saut\'e9 mushrooms in 1 Tbsp. butter (or margarine) until soft; add to Tuna and gently mix. Divide and spoon into 4 lightly buttered custard cups; flatten surface. Melt 2 Tbsp. butter (or margarine) in saucepan; add flour and cook (3 minutes), stirring constantly; add milk and cook until thick, stirring; add \'bd cup cheese, salt, and pepper and stir until cheese melts and blends into sauce. Pour sauce over Tuna mixture and top with Deviled Eggs; sprinkle with other \'bd cup cheese. Melt remaining 1 Tbsp. but\f0 ter (or margarine); sprinkle around eggs, then bake in at 350\f2\'b0\f0 F (20 minutes), or until heated through.
\par
\par \tab\b * \ul Deviled Eggs\ulnone
\par \pard\li720\b0 4 Eggs, hard boiled
\par 1 Tbsp. Mayonnaise
\par 1 Tbsp. Butter or Margarine, melted
\par \f1 \'bd tsp. Vinegar \f0
\par \f1 \'bc tsp. Dry Mustard, or to taste\f0
\par Salt - to taste
\par Black Pepper - to taste
\par \pard\tab
\par \pard\li720 Halve eggs lengthwise, remove and mash yolks; combine with mayonnaise, butter (or margarine), vinegar, mustard, salt, and pepper; re-fill whites.
\par \i 1 large can Chunk White Tuna, drained and flaked
\par 1/3 cup Mayonnaise
\par \f1\'bd cup Celery, chopped\f0
\par 2 Tbsp. Green Onion, minced
\par 1 Tbsp. Fresh Parsley, chopped
\par \f1 1\'bd tsp. Lemon Juice \f0
\par \f1\'bc tsp. Salt, or to taste\f0
\par Dash of Black Pepper\i0
\par
\par In a medium bowl, stir mayonnaise, green onions, fresh parsley, lemon juice and salt and pepper (if desired), until well blended. Stir in Tuna and celery until well coated and serve on favorite rolls or bread.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PITAS - STUFFED with TUNA SALAD\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: None
\par
\par \i 1 large can Chunk White Tuna, drained and flaked
\par 8 slices Bacon, fried crisp and crumbled
\par 1 Tomato, diced
\par \f1\'bc cup Celery. Finely chopped\f0
\par 1/8 cup Onion, finely chopped
\par 4 Tbsp. Mayonnaise
\par 1 Tbsp. Fresh Parsley, chopped
\par \f1\'bd tsp. Lemon Juice\f0
\par Alfalfa or Bean Sprouts, as a topping
\par 2 Pita Breads, halved
\par \i0
\par In a medium bowl, mix Tuna, bacon, celery, onions, mayonnaise, parsley, and lemon juice; stir until all ingredients are blended. Fill each half of Pita bread with filling; top with tomatoes and sprouts and serve.
\par \i 1 large can Chunk White Tuna, drained and flaked
\par 3 Eggs, hard boiled and quartered
\par 2 medium Tomatoes, cut into wedges
\par 2 Lemons, cut into wedges
\par 1 head Iceberg Lettuce
\par \f1 2\'bd cups red Potatoes, cubed, cooked and kept warm\f0
\par 1 cup Zesty Italian Salad Dressing
\par 1 lb. package Green Beans, cut and barely cooked to slightly crisp
\par \f1\'bd cup Celery, thinly sliced\f0
\par \f1\'bd cup red Bell Pepper, thinly sliced\f0
\par \f1\'bd cup Green Bell Pepper, thinly sliced\f0
\par 1/3 cup Pitted Olives
\par \f1 1\'bd Tbsp. Parsley, minced\f0
\par \i0
\par Gently mix warm, drained potatoes and barely cooked green beans in a bowl; add 2/3 cup Italian Dressing and toss gently; allow to marinate about 1 hour. While potatoes and beans are marinating, tear lettuce into bite-size pieces and arrange on individual plates; mound potatoes and green beans in center, then arrange Tuna, eggs, tomatoes, celery, red and green peppers and olives on lettuce pieces around potatoes. Sprinkle with parsley and garnish plate with lemon wedges. Make additional dressing available to add, to taste.
\par \i 1 large can Chunk White Tuna, packed in water and
\par flaked (reserve liquid)
\par 2 cans Cream of Mushroom Soup
\par 1 (8 oz.) package Spaghetti, cooked and drained
\par 4 Cloves Garlic, crushed
\par \f1 1\'bd cup Parmesan Cheese, grated\f0
\par 1 cup Liquid (liquid from Tuna plus water to make 1
\par cup)
\par \f1\'be cup Green Olives (with Pimientos), sliced \f0
\par \f1\'bd cup Onions, chopped\f0
\par 1/3 cup Celery, chopped
\par 3 Tbsp. Fresh Parsley, chopped
\par 2 Tbsp. Butter or Margarine
\par \f1 1\'bd Tbsp. Fresh Lemon Juice\f0
\par \f1\'bd tsp. Thyme, crushed\f0
\par \f1\'bd tsp. Marjoram, crushed\f0
\par \i0
\par \f1 In a large skillet, saute garlic, celery and onion (5 minutes), stirring; add soup and liquid and simmer (3 minutes); add \'bd cup Parmesan cheese, Tuna and olives; combine and heat thoroughly. Season mix with parsley, lemon juice, thyme and marjoram; mix in pre-cooked spaghetti and pour mixture into a buttered, large baking dish. Top with remaining cup of Parmesan cheese and bake in a pre-heated 375\f2\'b0\f0 F oven (30 minutes) or until hot and bubbly, then lightly brown cheese under broiler until golden in color.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TUNA SALAD with COTTAGE CHEESE\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: None
\par
\par \i 1 large can Chunk Light Tuna, drained and flaked
\par 3-4 medium Tomatoes - cut into wedges
\par 3 Eggs, hard-boiled and sliced
\par 2 cups Cottage Cheese (large curds)
\par \f1\'bd cup Green Bell Pepper, chopped\f0
\par 1/3 cup Celery, thinly sliced
\par \f1\'bc cup red Bell Pepper, chopped\f0
\par \f1\'bc cup Green Onion, thinly sliced\f0
\par \f1\'bc cup Mayonnaise \f0
\par \f1\'bd tsp. Dried Basil, crushed\f0
\par 3 Tbsp. Fresh Parsley, minced
\par Salt - to taste
\par Freshly-ground black Pepper - to taste
\par Iceberg or Romaine Lettuce Leaves
\par \i0
\par Combine Tuna, cottage cheese, Tuna, green and red peppers, celery, green onions, mayonnaise, basil and parsley; add salt and pepper, to taste. Serve over a bed of lettuce leaves and garnish with egg slices and tomato wedges.
\par 2 Tbsp. Green Olives with Pimientos, finely chopped
\par 2 Tbsp. Fresh Parsley, chopped
\par \f1 1\'bd Tbsp. Onions, grated\f0
\par \f1\'bd tsp. Dry Mustard \f0
\par \f1\'bc tsp. Dried Basil, crushed\f0
\par \f1\'bc tsp. Dried Thyme, crushed\f0
\par Salt - to taste
\par Black Pepper - to taste
\par Hot Pepper Sauce - to taste
\par Favorite Assorted Crackers
\par \i0
\par Lightly oil a 2-cup bowl. In a small mixer bowl, just barely blend Tuna and cream cheese, then beat in walnuts, olives, onion, mustard, basil, thyme, salt, pepper and hot pepper sauce. Pack mix into a bowl; cover and chill. To serve, gently remove mix from bowl onto a serving dish and smooth with a spatula. Garnish liberally with parsley and serve with crackers.
\par 1 large can Albacore Tuna, drained and flaked
\par 2 Eggs, beaten
\par 1 can Cream of Mushroom Soup
\par 2 cups Long-Grain Rice, cooked
\par \f1 1\'bd cups Milk\f0
\par \f1\'bd cup Celery, chopped\f0
\par \f1\'bd cup Onions. Chopped\f0
\par \f1\'bc cup Green Bell Pepper, chopped\f0
\par \f1\'bc cup red Bell Pepper, chopped\f0
\par 3 Tbsp. Butter or Margarine
\par 1 Tbsp. All-purpose Flour
\par 1 Tbsp. Fresh Parsley, chopped
\par \f1\'bd tsp. Basil\f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste\i0
\par
\par \f1 Saut\'e9 celery, onions, and red and green peppers in butter (or margarine) until soft, then mix in flour and stir (3 minutes); add soup and milk and simmer (5 minutes). Stir about 1 cup of hot mixture into eggs and return mixture to saucepan. Cook and stir (2 minutes); remove from heat and stir in Tuna, salt, black pepper, and cooked rice; spoon into a greased loaf pan; bake Tuna loaf in an oven pre-heated to 350\f2\'b0\f0 F (35 minutes).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TUNA-SHRIMP AU GRATIN\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 25 Minutes
\par
\par \i\f1\'be lb. Cooked, Tiny Shrimp\f0
\par 1 large can, Chunk White Tuna drained and flaked
\par 1 cup Mayonnaise
\par \f1\'be cup Onions, chopped\f0
\par \f1\'bd cup Green Bell Pepper, chopped\f0
\par \f1\'bd cup red Bell Pepper, chopped \f0
\par \f1\'bd cup Celery, chopped\f0
\par 2 Tbsp. Butter or Margarine
\par 2 Tbsp. Fresh Parsley, chopped
\par 2 tsp. Lemon Juice
\par * Au GratinTopping:
\par \i0
\par \f1 In a medium-size skillet, melt the butter (or margarine) and saut\'e9 onions, peppers and celery (10 minutes), stirring from time to time; add Shrimp, Tuna, and lemon juice; mix well and heat through; remove from heat. Add mayonnaise and gently mix; spoon into a 1-quart, buttered casserole dish and top with Au Gratin Topping.* Bake at 350\f2\'b0\f0 F (20 minutes), or until hot and bubbly.
\par
\par \tab\b * Au GratinTopping\b0
\par \pard\li720\f1 \'bd cup Bread Crumbs, fine \f0
\par \i 1 large can Albacore Tuna, drained and flaked
\par \f1\'bd lb. Cooked Tiny Shrimp, thawed if necessary\f0
\par 1 can Minced Clams, drained
\par 5 cups Potatoes, diced
\par 1 quart Half and Half Cream
\par 2 cups Water
\par 2 cups Carrot, sliced
\par \f1\'bd cup Onion, chopped\f0
\par \f1\'bd cup Celery, sliced\f0
\par 2 Tbsp. Butter or Margarine
\par 1 tsp. Salt, or to taste
\par \f1\'bc tsp. White Pepper\f0
\par Fresh Parsley, chopped
\par \i0
\par \f1 In a large cooking pot, melt butter or margarine; add onion and celery and saut\'e9 (10 minutes); add potatoes, carrots, and water and bring to a boil; lower heat, cover, and simmer (30 minutes), stirring occasionally, until carrots and potatoes are tender. Add Tuna, Shrimp, Clams, and half-and-half; heat through; stir in salt and pepper, to taste. Serve with a parsley garnish.\f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SCALLOPS with AVOCADOS\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: None
\par
\par \i\f1\'be lb. Sea Scallops, thawed if necessary and finely chopped\f0
\par 25 White Mushrooms
\par 3 Cloves Garlic, crushed
\par 1 Ripe Avocado, peeled
\par \f1\'bd cup Fresh Lime Juice\f0
\par \f1\'bc cup Olive Oil\f0
\par 3 Tbsp. Fresh Chives, chopped
\par 3 Tbsp. Peanut Oil
\par 2 Tbsp. Fresh Lemon Juice
\par Freshly-ground Green Peppercorns - to taste
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par Fresh Scallions, very finely sliced - as a garnish
\par \i0
\par \f1 Combine lime juice, peanut oil, green peppercorns, salt and pepper together in a medium bowl; stir in the Scallops, cover and refrigerate for several hours to marinate (until they become opaque). Mash the avocado until almost smooth, then add, with chives to the marinating Scallops and mix well (do not drain); set aside in refrigerator for about \'bd hour. \f0
\par
\par \f1 About \'bd hour before serving Scallops, remove stems from mushrooms and wipe to remove any dirt; combine olive oil, lemon juice, garlic, salt and pepper (to taste) in a small bowl, and brush insides of mushrooms liberally with mixture. Just before serving, fill mushroom caps with the Scallop mixture. Garnish with scallions, if desired.\f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BARBEQUED SHRIMP with CHICKEN CUTLETS\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 15 Minutes
\par
\par \i\f1 1lb. medium Shrimp, peeled and de-veined, cut into \'be-1\f0 " pieces
\par 1lb. Chicken Cutlets, thawed and rinsed; cut into 1" cubes
\par 4 Cloves Garlic, minced
\par \f1\'bd cup Butter or Margarine, melted \f0
\par 1 Tbsp. Fresh Parsley, finely chopped
\par \f1\'bd Tbsp. Dry Basil, ground\f0
\par \f1\'bd tsp. Ground Cumin\f0
\par \f1\'bd tsp. Onion Powder\f0
\par Salt - to taste
\par Black Pepper - to taste
\par Wooden Skewers*
\par
\par \i0 Combine garlic, parsley, basil, cumin and onion powder with melted butter (or margarine); marinate Shrimp and chicken in mix while preparing grill. Place Shrimp and chicken on separate skewers; barbecue about 5" above hot coals (allow 5 minutes for Shrimp, 10 minutes for chicken); turn skewers several times while cooking and baste frequently with remaining marinade.
\par
\par \f1 * Soak wooden skewers in cold water for at least \'bd hour before using (to prevent burning)\f0
\par
\par SERVINGS PER RECIPE: 4\f2
\par
\par \cf0\fs20
\par }
BOSTON CLAM CHOWDER
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\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BOSTON CLAM CHOWDER\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 35-40 Minutes
\par \ul\i
\par \ulnone 1lb. Clams, cleaned and finely minced
\par \f1\'bd lb. Bacon, cooked crisp and finely chopped\f0
\par 4 cups Milk
\par 4 cups Water
\par 3 cups Small (red) Potatoes, peeled and diced
\par 1 cup Celery, thinly sliced
\par 1 cup Onions, finely minced
\par 1 cup Carrots, thinly sliced
\par 5 Tbsp. Butter or Margarine
\par 5 Tbsp. All-purpose Flour
\par 3 Tbsp. Fresh Parsley, chopped
\par 1 tsp. Salt - or to taste
\par \f1\'bc tsp. White or Black Pepper - or to taste\f0
\par \f1\'bc tsp. Thyme\f0
\par \i0
\par Combine Clams and 2 cups water in a saucepan and bring to a boil; reduce heat and cover; simmer (15 minutes); drain well. Heat bacon in a large skillet over medium heat; add celery and onions and cook until vegetables are softened and transparent; combine potatoes, carrots, salt, pepper, and thyme with remaining 2 cups of water in a large pan, over medium heat and bring to a boil - reduce heat, cover, and simmer until almost tender, then drain. Melt the butter (or margarine) in a saucepan over medium heat; whisk in the flour and heat, stirring, until bubbly; slowly whisk in the milk, then add in Clams, bacon mixture, and potato mixture. Mix well, heat and stir until heated through (DO NOT BOIL). Serve hot, garnished with fresh parsley.
\par \i0 Combine water with wine, bay leaves, garlic, and salt in a large fish poacher over a medium heat and bring to a boil, reduce heat then simmer (15 minutes). Cut several layers of cheesecloth to twice the size of the Salmon, place fish in center of cloth and carefully lower into simmering liquid; cover, and continue simmering (15-20 minutes) or until meat flakes easily with a fork. Remove poacher from heat and set aside (30 minutes) to cool. Chill Salmon in wine mixture until well chilled (several hours), then lift Salmon in cheesecloth to a large pan, remove and discard skin and fins, then transfer to a large serving platter. Remove cheesecloth and discard; cover and keep chilled. Serve Salmon with chilled Cucumber-Dill Sauce* to the side.
\par
\par \pard\li720\b *\ul Cucumber-Dill Sauce
\par \ulnone\b0\f1 1\'bd cups Cucumbers, peeled, seeded and minced\f0
\par \f1\'bd cup Sour Cream\f0
\par \f1\'bd cup Mayonnaise\f0
\par \f1\'bd tsp. Dill, finely chopped\f0
\par
\par Combine cucumbers, sour cream, mayonnaise and dill in a food processor; blend until smooth, stir in chives and salt, mix well
\par \i0 Mix together, Dungeness Crab Meat, garlic, Parmesan cheese, parsley, basil, and oregano; add beaten eggs to mix, blend well and form into small patties, then season lightly with salt and pepper to taste. Heat olive oil to hot in a frying pan and cook Crab patties until golden brown on each side. Serve hot with wedges of lemon on the side.
\par \f1\'bd cup Green Bell Peppers, finely minced \f0
\par \f1\'bc cup red Bell Peppers, finely minced\f0
\par 1 Tbsp. Olive Oil
\par 1 Tbsp. Garlic, minced
\par 1 Tbsp. All-purpose Flour
\par 1 Tbsp. Chili Powder (optional)
\par 2 tsp. Sugar
\par \f1\'bd tsp. Ground Thyme\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par Heat olive oil in a large saucepan over medium heat; add onions and heat and stir (5-6 minutes), until softened; add garlic and flour, then heat and stir until smooth and bubbly; gradually stir in tomato puree. Add reserved Calm Liquid to mix then add sugar, chili powder, potatoes, bell peppers and thyme and bring to a boil; reduce heat and cover. Simmer (15-20 minutes), until potatoes are tender; add Clams and heat thoroughly; season to taste with salt and pepper; serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CRAB-MEAT ROLLS, WRAPPED in BACON\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 10 Minutes
\par
\par \i 1 cup Crab Meat, drained and flaked
\par 4 Slices Bacon, cut in half
\par 1 Egg, well beaten
\par \f1\'bd cup Dry Bread Crumbs, fine\f0
\par \f1\'bc cup Tomato Juice\f0
\par 2 Tbsp. Fresh Parsley, chopped
\par 1 Tbsp. Lemon Juice
\par \f1\'bd tsp. Worcestershire Sauce\f0
\par \f1\'bc tsp. Salt - or to taste\f0
\par Black Pepper, freshly ground - to taste
\par Dash Hot Pepper - to taste
\par \i0
\par Stir together tomato juice and egg; add Crab Meat, bread crumbs, parsley, lemon juice and seasonings and mix together thoroughly. Roll mix into 2" long pieces and wrap each with half a slice of bacon; insert a toothpick into each piece to hold together then broil 5" from heat source (about 10 minutes), turning frequently to brown bacon evenly.
\par Mix together all ingredients and pour mix into a buttered large glass casserole dish. Crumble additional crackers on top and bake at 300\f2\'b0\f0 F (60 minutes) or until cooked through.
\par Wrap Salmon in a large piece of cheesecloth and tie ends tightly. Combine water, lemon juice, and salt in a large poacher and bring to a boil; place Salmon on a rack and lower into the water; return just to a boil and reduce heat to a simmer; cover and poach (about 15 minutes). Carefully lift rack from the poacher and place into a large pan and refrigerate Salmon until thoroughly chilled. While fish is chilling, prepare Lime Mayonnaise Sauce* - see below; cover and chill until Salmon is ready (3-4 hours). Gently remove cheesecloth and place fish on a serving platter; carefully remove skin with a paring knife, then garnish with parsley and lemon wedges. Serve chilled, with Lime Mayonnaise Sauce* on the side.
\par
\par \pard\li720\b *\ul Lime Mayonnaise Sauce
\par \ulnone\b0 1 Egg
\par 1 cup Olive Oil
\par 1/3 cup Sour Cream
\par 1 small Shallot
\par 1 tsp. Dijon Mustard
\par 1 tsp. Fresh Tarragon, minced
\par 1 tsp. Fresh Parsley, minced
\par \pard\tab Juice of 1 Lime
\par \tab Salt and Black Pepper - to taste
\par
\par \pard\li720 Put egg, 1 Tbsp. oil shallot, mustard, herbs and lime juice in a blender and process for about 15 seconds, then slowly add remainder of oil until creamy thick; taste for seasoning and mix in the sour cream.
\par \i\f1\'be lb. Alaska King (or Snow) Crab, thawed if necessary\f0
\par 3 Eggs
\par 2 cups Swiss Cheese, shredded
\par \f1 1\'bd cups Whole Milk\f0
\par \f1\'bd cup Bisquick\f0
\par 1/3 cup Butter or Margarine, melted
\par \f1\'bc cup Bacon Bits\f0
\par 1/8 tsp. Salt
\par Black Pepper - to taste
\par \i0
\par Beat together eggs, Bisquick, butter (or margarine), milk, salt, and pepper until smooth; pour mix into a 9" pie plate; sprinkle Crab, shredded cheese and bacon bits over top. Bake in a pre-heated oven at 350\f2\'b0\f0 F (35-40 minutes). Allow to cool (about 10 minutes) before serving.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HOT CREOLE SHRIMP GUMBO\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 35 Minutes
\par
\par \i 1 lb. medium Cooked Shrimp, thawed if necessary and peeled
\par 6 Cloves Garlic, crushed
\par 1 medium Eggplant
\par 1 red Bell Pepper, seeded and diced
\par 1 Green Bell Pepper, seeded and diced
\par 1 large Onion, finely chopped
\par 2 cans, Chicken Broth
\par 1 large can Tomatoes, with juice
\par 1 cup Frozen Corn, thawed
\par 3 Tbsp. Olive oil
\par 3 Tbsp. Long Grain Louisiana (or other White) Rice
\par 2 tsp. Salt - or to taste
\par 2 tsp. Paprika
\par \f1\'be tsp. Hot Chili Powder - or more to taste\f0
\par Black Pepper - to taste
\par Fresh Dill Weed - several sprigs, as a garnish
\par \i0
\par \f1 Cut eggplant into \'bd" pieces and place in a bowl; sprinkle with 2 tsp. salt and set aside (30 minutes). Rinse under cold water and drain. Heat olive oil in a saucepan and add eggplant, garlic, onion, and red and green pepper; fry over low heat (5 minutes), stirring frequently; stir in paprika and chili powder and cook (2 minutes). Add corn, chicken broth and tomatoes to eggplant mixture; break up tomatoes and stir in rice; cover, and simmer gently (25 minutes) or until vegetables and rice are barely t\f0 ender. Add Shrimp to mixture and heat (5 minutes), stirring occasionally; season with salt and pepper. Garnish with dill sprigs, if desired.
\par \f1\'bc tsp. Cayenne Pepper - or more for a hotter taste\f0
\par 8 Slices Toast
\par \i0
\par Heat butter (or margarine) in a saucepan over medium heat; add Lobster Meat and green onions; heat and stir (4-5 minutes); add flour, salt, black pepper and cayenne, and mix well. Heat and stir (1 minute longer); remove from heat, add cream, and stir until thickened. Spoon creamed Lobster over toast, garnish with parsley and serve.
\par \i\f1\'be lb. Flounder Fillets, cut in 2 even pieces\f0
\par 1 large Zucchini, halved and thinly sliced
\par \f1\'bc cup Blue Cheese, crumbled\f0
\par 2 Tbsp. White Wine (or Water)
\par 2 Tbsp. Hazelnuts or Almonds, chopped
\par \f1\'bd tsp. Dried Thyme Leaves\f0
\par Salt and Black Pepper
\par \i0
\par Preheat oven to 425\f2\'b0\f0 F. Scatter sliced zucchini in shallow baking dish and set Flounder Fillets on top; season fish with salt and pepper. In small bowl, combine blue cheese, hazelnuts, and thyme and mix well; sprinkle cheese mixture evenly over fish. Pour wine into dish and bake until topping is lightly browned and fish is just opaque through (8-10 minutes). Transfer fish to individual plates, spoon zucchini alongside and serve. \ul
\par \i 3 lbs. medium Shrimp, peeled and de-veined
\par 1 can Cream of Tomato Soup
\par 1 cup Heavy Cream
\par 1 cup Hot Cooked Long-Grained Rice
\par \f1\'bd cup Onions, finely chopped\f0
\par \f1\'bd cup favorite White Wine\f0
\par \f1\'bc cup Green Bell Peppers, finely chopped\f0
\par \f1\'bc cup red Bell Peppers, finely chopped\f0
\par 3 Tbsp. Olive Oil
\par 3 Tbsp. Butter or Margarine
\par 2 Tbsp. Lemon Juice
\par 1 tsp. Salt - or to taste
\par \f1\'bc tsp. White or Freshly-ground Black Pepper\f0
\par \f1\'bc tsp. Cayenne - or to taste\f0
\par \i0
\par Simmer Shrimp in salted boiling water (4-5 minutes) then drain; combine Shrimp, lemon juice, and olive oil, mix well then cover and chill (1 or more hours). Heat butter (or margarine) in a large saucepan over medium heat; add bell peppers and onions, heat and stir (5-6 minutes) or until barely tender. Add remaining ingredients and spoon into a buttered casserole. Bake at 350\f2\'b0\f0 F (30 minutes); allow to cool several minutes before serving:
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 RED SNAPPER with CRAB MEAT\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 50 Minutes
\par
\par \i 2-3 lbs. red Snapper Fillets (8 small-medium Fillets)
\par \f1\'be lb. Crab Meat, flaked\f0
\par \f1\'bd lb. Mushrooms, finely chopped\f0
\par 1 cup Whole Milk
\par \f1\'be cup Sharp Cheddar Cheese, grated\f0
\par \f1\'bd cup Favorite Cracker Crumbs\f0
\par \f1\'bc cup Onions, minced \f0
\par \f1\'bc cup Celery, minced \f0
\par 6 Tbsp. Butter or Margarine
\par 3 Tbsp. favorite White Wine
\par 2 Tbsp. Flour
\par 2 tsp. Olive or Peanut oil
\par 1 tsp. Salt - or to taste
\par \f1\'bc tsp. Black Pepper - or to taste\f0
\par \f1\'bc tsp. White Pepper\f0
\par \i0
\par Heat 4 Tbsp. butter (or margarine) in a large skillet over medium heat, add onions and celery - heat and stir (5-6 minutes), or until tender; stir in Crab Meat, mushrooms, cracker crumbs, and pepper, mix well, then remove from heat and set aside. Sprinkle Snapper Fillets with 1 tsp. salt (shake off excess). Lightly coat baking pan with oil; place 1 fillet in pan and spread with Crab mixture; cover with other fillet and secure with toothpicks; brush top with oil and bake at 350\f2\'b0\f0 F (35-40 minutes), brushing often with oil.
\par
\par To make \ul Cheese Sauce\ulnone : heat remaining 2 Tbsp. butter in a large saucepan over medium heat; gradually whisk in flour, then stir in milk, salt, and pepper(s); heat and stir until thickened, then stir in cheese and wine; continue stirring until cheese is melted. Remove Fillets to a serving platter; discard toothpicks and then ladle cheese sauce over Fillets; serve hot.
\par \i 1lb. Tiny Cooked Shrimp, thawed if necessary
\par 8 oz. Crab Meat, flaked
\par 1 package (1 lb.) Cream Cheese, softened
\par \f1\'bd cup Mayonnaise\f0
\par \f1\'bd cup Celery, finely minced\f0
\par \f1\'bd cup Chili Sauce\f0
\par \f1 2 tsp. Chives (or \'bc cup green onions), finely chopped\f0
\par 2 Tbsp. Fresh Lemon Juice
\par 2 Tbsp. Fresh Parsley, as garnish
\par 1 Tbsp. Sour Cream
\par 1 Tbsp. Garlic, minced
\par 1 tsp. Worcestershire Sauce
\par Large Assortment Favorite Crackers
\par \i0
\par Blend cream cheese, mayonnaise, lemon juice, Worcestershire sauce, and garlic in a food processor until well smooth; add celery and chives and mix lightly; blend in Shrimp and Crab and form into a log shape. Wrap in foil, place on a serving platter and chill. When log is firm, unwrap; combine chili sauce and sour cream and pour liberally over seafood log; garnish with fresh minced parsley. Serve with favorite assorted crackers.
\par \f1 1\'bd lb. Frozen spinach, thawed and drained\f0
\par 5 Eggs, beaten
\par 2/3 cup Half and Half, cream
\par \f1\'bd cup cream\f0
\par \f1\'bc cup Sour Cream\f0
\par 2 Tbsp. Butter or Margarine
\par 2 tsp. All-purpose Flour
\par 2 tsp. Fresh Lemon Juice
\par \f1\'bd tsp. Dijon Mustard\f0
\par \f1\'bd tsp. Cayenne - or to taste\f0
\par \f1\'bd tsp. Sugar\f0
\par \f1\'bc tsp. Salt, or to taste\f0
\par \f1\'bc tsp. Freshly-ground Black Pepper, or to taste\f0
\par \i0
\par While oven is pre-heating to 375\f2\'b0\f0 F, combine Shrimp, Crab, sour cream, lemon juice, mustard, and cayenne, then season to taste with salt and pepper; stir in 2 eggs, mix well and set aside. In a large saucepan, melt butter, whisk in flour, and cook (3 minutes); whisk in half and half \ul and\ulnone cream until slightly thickened, then remove from heat. Stir in spinach and allow to fully cool; stir in remaining three eggs, one at a time, then stir in sugar; season to taste with salt and pepper. Coat a loaf pan with butter and spoon in half of Shrimp/Crab mixture, cover with all of spinach mixture, then top with remaining Shrimp/Crab mixture. Place filled loaf pan into a baking pan filled with water 1" deep and (30-45 minutes), until just golden in color. Remove from oven and cool. When cooled, loosen with a spatula and invert onto a serving platter. Serve warm.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 NEW ENGLAND CLAM CHOWDER\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 25-30 Minutes
\par
\par \i 2 cans Clam Meat, minced
\par 4 Slices Bacon, finely chopped
\par 3 cups Whole Milk
\par 3 cups Potatoes, finely diced
\par 2 cups water
\par 1 cup Half and Half Cream
\par 1 cup Celery, thinly sliced
\par 1 cup Onions, finely chopped
\par 6 Tbsp. Butter or Margarine
\par 5 Tbsp. Flour
\par 1 tsp. Salt - or to taste
\par \f1\'bc tsp. Dried Thyme - or to taste\f0
\par \f1\'bc tsp. Basil - or to taste\f0
\par White Pepper - to taste
\par Fresh Parsley - finely chopped, as a garnish
\par \i0
\par Heat bacon in a large skillet over medium heat, add celery and onions; heat and stir until vegetables are transparent. Combine potatoes, carrots, salt, thyme, basil, and pepper in a saucepan over medium heat and bring to a boil; reduce heat, cover, and simmer until almost tender, then drain. Melt butter in a medium-sized pot over medium heat; slowly whisk in flour, heating and stirring until bubbly, then slowly whisk in milk, followed by half and half cream. Add Clam-bacon mixture along with vegetable-herb mixture; mix well, then heat and stir until heated through (do not boil); sprinkle with fresh chopped parsley and serve.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP with GINGER and GARLIC\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 6-8 Minutes
\par
\par \i 24 Jumbo Shrimp, peeled and de-veined, thawed if necessary
\par 4 Cloves Garlic, crushed
\par 2 Egg Whites
\par 1-2" piece Ginger Root, grated to taste
\par 2 Scallions, finely chopped
\par \f1\'bd Green Bell Pepper, cut into small thin strips\f0
\par \f1\'bd red Bell Pepper, cut into thin small strips\f0
\par 2/3 cup Flour
\par \f1\'bc cup Water\f0
\par 1 tsp. Corn Oil
\par \f1\'bd tsp. Hot Pepper Sauce - more to make hotter, to taste\f0
\par \f1\'bc tsp. Salt, or to taste\f0
\par Vegetable Oil for deep-frying
\par \i0
\par In a bowl, combine flour, salt, corn oil and water, stir in ginger, garlic and hot pepper sauce and mix well to make batter; whisk egg white, then gently fold into batter until evenly combined. Fill a large frying pan to almost half full, and heat to hot; after dipping each Shrimp by the tail into the batter, gently drop into hot oil and fry (about 3 minutes) until golden in color, then drain on paper toweling. Place 4 jumbo Shrimp on each plate and garnish with scallions and red and green bell pepper strips before serving.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP with COCKTAIL SAUCE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 5 Minutes
\par
\par \i 2 lbs. Large Shrimp, peeled and de-veined
\par 2 quarts Water
\par 2 cups Shrimp Cocktail Sauce
\par \f1\'bc cup Salt\f0
\par \i0
\par Heat water and salt to a boil in a cooking pot and add Shrimp; return to a boil, reduce heat, cover, and simmer (5 minutes); drain, rinse, and drain well; cover and refrigerate to chill Shrimp. Serve with Shrimp Cocktail Sauce to the side.
\par \f1 4\'bd cups Potatoes, peeled and diced into small pieces\f0
\par 2 cups Carrots, finely diced
\par 2 cups Onions, chopped
\par 2 cups Canned Tomatoes, crushed
\par \f1 1\'bd cup Celery, finely diced\f0
\par 1 cup Fresh Parsley, chopped
\par 1 cup Green Bell Pepper, seeded and finely diced
\par 2 Tbsp. Garlic, crushed
\par 1 tsp. Thyme
\par Salt, to taste
\par Freshly-ground Black Pepper, to taste
\par \i0
\par After scrubbing Clams in cold water, drain and put Clams in a large pot with 2 quarts water, cover and simmer until all the shells open (about 10 minutes) - discard any Clams that do not open; drain but reserve the liquid and allow Clams to cool. Saute bacon in a large skillet over medium heat until just beginning to brown; add carrots, onions, onions, and green peppers. Heat and stir (5 minutes); add garlic and thyme and heat and stir (2-3 minutes). Add tomatoes, water, and any liquor reserved from the Clams and bring to a boil; reduce heat, and simmer (15 minutes); while mix is simmering, remove meat from Clams (discard shells) and add Clams and potatoes to mix and simmer (60 minutes). Season to taste with salt and pepper, stir in parsley, and serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BARBECUED HOT "ITALIAN" MARINATED SHRIMP KABOBS\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 6-8 Minutes
\par
\par \i 2 lbs. Large Shrimp, peeled and de-veined
\par 8 oz. Hot Picante Sauce
\par 8 oz. Favorite Italian Salad Dressing
\par 24 White Mushrooms, cleaned and stalk removed
\par 24 Cherry Tomatoes, washed
\par 3 large Green Bell Peppers, cut into 8 pieces each
\par 2 large Onions, cut into large pieces
\par \i0
\par Cook Shrimp in boiling water (3 minutes) or just until they turn pink; drain and put in a bowl; pour picante sauce and Italian Dressing over hot Shrimp and mix well. Cover and chill at least 2 before serving (stir occasionally to keep Shrimp covered in sauce mix). Just before serving, drain Shrimp and place 1 Shrimp, 1 mushroom, 1 cherry tomato, 1 piece green pepper and one piece onion on a skewer, and repeat to fill skewer (usually 3 of each piece). Place skewers about 4" from coals on barbecue and cook just until vegetables are hot (4-5 minutes), turning skewers frequently. Serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MEDITERRANEAN SHRIMP and TUNA SALAD\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: None
\par
\par \i 1 lb. Tiny Cooked Alaska Shrimp
\par 1 large can Tuna, drained and flaked
\par \f1 1\'bd lb. Mixed Salad Greens\f0
\par 12 large Whole Green Olives
\par 12 large Whole Black Olives
\par 6 large Tomatoes, cut into wedges
\par 6 medium red Potatoes, cooked and sliced
\par 1 cup Fresh Green Beans, blanched and sliced
\par 1 cup Olive Oil
\par \f1\'bd cup red Wine Vinegar\f0
\par \f1\'bd cup red Onions, finely chopped\f0
\par \f1\'bc cup Fresh Lemon Juice\f0
\par 2 Tbsp. Fresh Parsley, finely chopped
\par \f1\'bd tsp. Freshly-ground Black Pepper, or to taste\f0
\par \f1\'bc tsp. Salt, or to taste\f0
\par Romaine Lettuce Leaves, rinsed and dried
\par \i0
\par Combine olive oil, vinegar, lemon juice, onions, salt, black pepper, and parsley in a food processor; process until well blended to make a dressing and set aside. Arrange Shrimp, Tuna, salad greens, olives, tomatoes, potatoes, and green beans on a lettuce-lined platter; sprinkle lightly with dressing mixture to moisten. Garnish with fresh parsley sprigs and serve chilled with extra dressing.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BARBECUED SHRIMP in WINE SAUCE\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 5-6 Minutes
\par
\par \i\f1 1\'bd lb. Jumbo Shrimp, peeled and de-veined\f0
\par 8 Green Onions, cut into 1" pieces
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd cup White Wine\f0
\par \f1\'bc cup Lemon Juice, fresh squeezed\f0
\par 4 Tbsp. Parsley, finely chopped
\par \f1\'bd tsp. Oregano\f0
\par \f1\'bd tsp. Basil\f0
\par \i0
\par Combine all ingredients and toss to mix well; cover and marinate (1 hour). Barbecue Shrimp (2-3 minutes on each side), basting frequently. Serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CREAM OF MUSSEL SOUP with SAFFRON\cf0\ulnone
\par \cf2\b0
\par COOKING TIME: 15 Minutes
\par
\par \i 2 lbs. Mussels, de-bearded and well-scrubbed
\par 1 package Saffron Strands, soaked in boiling water
\par 6 Shallots, finely chopped
\par 4 Cloves Garlic
\par 1 Onion, finely chopped
\par 2 cups Half and Half Cream
\par \f1 1\'bd cups Chicken Broth\f0
\par \f1 1\'bc cups dry white wine\f0
\par 3 Tbsp. Butter or margarine
\par 2 Tbsp. All-purpose Flour
\par 2 Tbsp. Fresh Parsley, finely chopped
\par 1Tbsp. Olive Oil
\par Salt - to taste
\par Freshly-ground black pepper, to taste
\par Hot Pepper Sauce - to taste
\par Fresh Parsley Sprigs, as a garnish
\par \i0
\par After thoroughly cleaning Mussels, discard any that won't close tightly when tapped and place in a saucepan with cream, chicken broth, wine and hot pepper sauce. Cover and cook over high heat until shells open (about 5-6 minutes); remove Mussels, strain and reserve liquid. Heat butter (or margarine)and oil in a saucepan; when hot add shallots, onion, and garlic; cook gently (5 minutes), then stir in flour and cook (1 minute longer); add saffron along with 3 cups reserved cooking liquid and creamed chicken-wine stock. Bring to a boil, cover and simmer (15 minutes). Add all Mussels to soup and stir in parsley, salt, pepper and additional hot pepper sauce (to taste); heat through over low heat (several minutes) and garnish with parsley sprigs, if desired.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 NEW ENGLAND CLAM CHOWDER with TOMATOES\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 1 Hour 20 Minutes
\par
\par \i 1 quart Minced Clams, with juice
\par 3 large cans Tomatoes, chopped, with liquid
\par 1 quart Water
\par 2 cups Potatoes, peeled and finely diced
\par \f1\'bc cup Olive Oil\f0
\par 2 cups Onions, finely minced
\par 1 cup Celery, minced
\par 2 Tbsp. Butter
\par 2 tsp. Garlic, minced
\par Salt and White or Black Pepper - to taste
\par \i0
\par Drain Clams and reserve juice; combine Clam Juice, and water in a saucepan and bring to a boil; remove from heat. Heat olive oil in a large cooking pot over medium heat; add the onions, celery, and garlic and cook until softened. Stir in Clam Juice/water mix and heat to a boil, then add the potatoes and simmer until tender. Stir in the minced Clams and tomatoes (with liquid), cream and butter and simmer (1 hour). Season to taste with salt and pepper. Serve very hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 "TRADITIONAL" ENGLISH FISH and CHIPS\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 10-15 Minutes
\par
\par \i\f1 1\'bd lbs. Cod Fillets, or other favorite fish such as Haddock, Pollack, Catfish, or Snapper\f0
\par 6 large Potatoes, peeled and cut into "chips"
\par 2 medium Eggs, beaten
\par 1 cup All-purpose Flour
\par \f1\'bc cup Beer (optional)\f0
\par \f1\'bc cup Milk\f0
\par \f1\'bc cup White wine\f0
\par Vegetable Oil for deep-frying
\par \f1\'bd tsp. Cream of Tartar\f0
\par \f1\'bd tsp. Baking powder\f0
\par Salt - to taste
\par Black or White Pepper - to taste
\par Malt Vinegar - to taste
\par \i0
\par Combine flour, eggs, beer, milk, wine cream of tartar, salt, and pepper and mix well to make batter; cover and chill about 1 hour. Heat 2-3" oil in a large pot to 350-375\f2\'b0\f0 F and add potatoes; cook until just lightly browned, then drain well on paper toweling and keep warm. Cut Cod Fillets into 3-4" pieces; stir batter to re-mix and dip fish pieces into batter, allowing excess to drip off. Place into hot oil and fry until golden and just beginning to puff; drain well on paper towels; season fish and chips with salt and pepper to taste. Serve hot in the traditional English way with malt vinegar.
\par \f1\'bd cup Fresh Bread Crumbs, e.g., French or Sourdough\f0
\par \f1\'bc cup Green Bell Peppers, minced\f0
\par \f1\'bc cup Onion, very finely chopped\f0
\par \f1\'bc cup Celery, minced\f0
\par \f1\'bc cup Fresh Parsley, minced\f0
\par 2 tsp. Worcestershire Sauce
\par \f1\'bd tsp. Hot Pepper Sauce - or to taste\f0
\par \f1\'bc tsp. Dry Mustard\f0
\par \f1\'bc tsp. Dry Basil\f0
\par \f1\'bc tsp. Dried Thyme\f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par \i0
\par Heat fresh breadcrumbs in a dry skillet over medium heat (5-6 minutes), until golden brown; set aside. Heat butter in a skillet over a moderate heat and add onions, bell peppers, and celery; saute until just golden in color, then add half the prepared seasonings and mix well; add half the minced parsley, Worcestershire and hot pepper sauces and garlic and mix well. Heat and stir over moderate heat (5 minutes); remove from heat and set aside. Combine bread crumbs with remaining seasonings and mix w\f1 ell; add Crab Meat with \'bd cup minced parsley mix and combine well; a herb mix, egg, and cream; mix gently (do not break up lumps of Crab). \f0
\par
\par Cover and refrigerate at least 30 minutes; when thoroughly chilled, divide Crab mixture into 8 equal portions and form into flat cakes; combine remaining fresh bread crumbs and remaining parsley. Dredge Crab cakes in bread crumb/parsley mix and pat gently to set coating, then place on waxed paper and chill 30 minutes or more. Heat butter in a large skillet over moderate heat and add Crab cakes; brown well on both sides, remove and drain on paper towels.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HALIBUT AU POIVRE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 8-10 Minutes
\par
\par \i 6 Halibut Steaks, (6-8 oz each)
\par \f1\'bd Stick Butter\f0
\par \f1\'bd cup Flour\f0
\par \f1\'bc cup White Wine\f0
\par 3 Tbsp. Olive Oil
\par 2 Tbsp. Freshly-ground Black Pepper
\par 1 tsp. Salt - or to taste
\par \f1\'bc tsp. Hot red Pepper Flakes - or more, to taste\f0
\par Fresh Parsley, finely chopped - as a garnish
\par
\par \i0 Mix ground pepper and red pepper flakes together well; dredge fish lightly with flour and press pepper mix into both sides of Halibut Steaks. Heat a heavy black skillet on high heat, add 1 Tbsp. olive oil and heat to hot; immediately add 2 Steaks and cook (2-3 minutes), then turn and cook other side (about 2 minutes); transfer to a heated platter. Scrape pan and repeat same procedure for other Steaks. Allow pan to cool, and over medium heat, melt butter and add wine; bring to a boil, stirring all the time; pour wine/butter sauce over the fish and serve garnished with fresh, chopped parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SAUTEED SEAFOOD ON A BED OF CHINESE CABBAGE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 10 Minutes
\par
\par \i\f1 1\'bd lb. medium Shrimp, peeled and de-veined\f0
\par \f1\'be lb. Bay Scallops\f0
\par \f1\'bd lb. Squid, cleaned and cut into narrow rings\f0
\par 2 cans Clam Meat, drained
\par 8 oz. Fresh Pasta
\par 8 Cloves Garlic, chopped and mashed
\par 1 large Head Chinese Cabbage (Bok-Choy)
\par \f1\'be cup red Wine Vinegar\f0
\par \f1\'bd cup Snow Peas, cut in half lengthwise\f0
\par \f1\'bd cup Green Beans, cut diagonally into \'bd\f0 " pieces
\par \f1\'bd cup Bean Sprouts, rinsed and drained\f0
\par 1/3 cup Green Onions, chopped
\par \f1\'bc cup Soy Sauce\f0
\par \f1\'bc cup Olive Oil\f0
\par 2 Tbsp. Fresh Ginger, finely chopped and minced
\par 2 Tbsp. Sesame Oil
\par 1 Tbsp. Salt - or to taste
\par \i0
\par Add 1 tablespoon each ginger, garlic, sesame oil, and salt to 4 quarts water in a large cooking pot over medium heat; bring to a boil and stir in pasta; return to a boil then reduce heat and simmer ( 2-3 minutes); drain well. Cut leaves from Chinese cabbage and blanche \ul briefly\ulnone to just beginning to wilt; immediately plunge in ice water to stop cooking and drain; arrange leaves on serving plates, and set aside. Blanch remaining vegetables (including white portion of cabbage), refreshing each in ice water; drain and place vegetables in a large bowl. Combine soy sauce and wine vinegar with the remaining ginger, garlic, and sesame oil and mix well to make marinade.
\par
\par Combine Shrimp with Scallops, Squid and Clam Meat and marinate for 30 minutes, stirring regularly to mix well; remove seafood and set aside. Toss the pasta with a small amount of the marinade, then gently toss the vegetables with the remaining marinade. Heat olive oil in a large skillet or saute pan, over a moderate flame. Add the Shrimp and Clams, heat and stir (1 minute), then add Scallops and Squid), heat and stir (another 2 minutes) or until just opaque and remove from heat. Place cooked pasta on top of cabbage leaves; arrange vegetables on top of the pasta and add seafood mix on top of vegetables. Serve immediately with optional soy sauce.
\par \f1 1\'bd cups Long Grain Rice, cooked* (*add juice of 1 Lemon to cooking water)\f0
\par 1 can Crushed Tomatoes, with juice
\par 1 can Tomato Paste
\par 1 cup Onions, Chopped
\par \f1\'be cup Celery, chopped\f0
\par \f1\'bd cup Water\f0
\par \f1\'bd cup red Wine\f0
\par 4 Tbsp. Butter
\par 1 Bay Leaf, crushed
\par 2 tsp. Fresh Parsley, finely chopped
\par \f1\'bd tsp. Hot Pepper Sauce\f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par \i0
\par To make \b\i Creole Sauce\b0\i0 : Saute' onions, garlic, green pepper, and celery in butter (4-5 minutes) or until tender over medium heat; remove from heat and stir in tomatoes with juice, tomato sauce, water, red wine, bay leaf, parsley, hot pepper sauce, salt, and pepper; return to heat and bring mixture to a boil; immediately lower heat, add Shrimp and simmer (10-15 minutes). Serve over long-grain rice.*
\par \f1\'bd tsp. Freshly-ground Black Pepper - or to taste \f0
\par Dash - Hot Pepper Sauce, or to taste
\par \i0
\par \f1 Sprinkle Shrimp with 2 Tbsp. lemon juice and toss to coat evenly; divide Shrimp into 4 equal servings and put into 4 small, individual casserole dishes. Melt butter (or margarine) in a large saucepan and stir in 2 Tbsp. flour until mix begins to bubble; gradually stir in half & half, water, and wine and heat and stir (5 minutes). Add basil remaining \'bd Tbsp. lemon juice, parsley, salt, black pepper and hot pepper sauce and mix well. Spoon mix over Shrimp; add 1 cup seasoned bread crumbs and \'bc cup Par\f0 mesan cheese to each dish and dot with melted butter. Bake (15 minutes) at 400\f2\'b0\f0 F, or until golden in color. Serve immediately.
\par \i 3 lbs. Cod Fillets (or other favorite fish)
\par 1 quart Hot Tap Water
\par \f1\'bd cup Kosher Salt\f0
\par \f1\'bd cup Brown Sugar\f0
\par \f1\'bc cup Maple Syrup\f0
\par 3 Tbsp. Lemon Juice, freshly squeezed
\par 3 Tbsp. Soy Sauce
\par 2 Tbsp. Fresh Garlic, chopped, then minced fine
\par \f1\'bd tsp. Freshly-ground Pepper\f0
\par \f1\'bd tsp. Hot Pepper Sauce\f0
\par * 2 cups Mesquite or Hickory Wood Chips
\par \i0
\par Combine warm water, salt, sugar, maple syrup, soy sauce, garlic, pepper, and hot pepper sauce in a large non-metallic bowl and mix well; add Cod Fillets and turn several times to coat well (keep fish completely submerged in marinade), cover and chill well. After several hours, remove Fillets from marinade and pat dry with paper toweling; discard marinade. Allow fish to dry for an hour or so, then place on foil in a single layer and place on barbecue, away from coals (if using a gas grill, light only one burner to keep temperature from getting too hot). Cover, and smoke for 1-2 hours over low heat. Remove from grill, wrap in foil and chill. Serve chilled or at room temperature.
\par
\par *Soak wood chips in water for up to 2 hours, until wood is fully saturated with water; heat barbecue to LOW; drain chips well and place on top of coals.
\par \i 1 medium can Chunk Light Tuna, drained and flaked
\par \f1\'bd cup Onions, chopped\f0
\par \f1\'bd cup Celery, diced\f0
\par \f1\'bd cup Mayonnaise\f0
\par \f1\'bd tsp. Parsley, crushed\f0
\par \f1\'bc tsp. Salt, or to taste\f0
\par \f1\'bc tsp. Black Pepper, or to taste\f0
\par \f1\'bc tsp. Worcestershire Sauce, or to taste\f0
\par 1/3 Head Iceberg Lettuce
\par \i0
\par Combine all ingredients, except lettuce, and mix well. Arrange lettuce leaves on a platter or individual plates and top with Tuna Salad mix. Serve slightly chilled, or as soon as made.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MUSHROOMS with TUNA OLIVERA\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: None
\par
\par \i 4 Tbsp. Solid White Tuna, drained
\par 24 Button Mushrooms, stems removed
\par \f1\'bd lb. large Olives, pitted\f0
\par 2 Tbsp. Olive Oil
\par \f1 1\'bd Tbsp. Fresh Parsley, minced\f0
\par 1 Tbsp. Pimientos (optional)
\par 1 Tbsp. Capers, drained
\par 2 tsp. Lemon Juice, fresh squeezed
\par 1 tsp. Dijon Mustard
\par \f1\'bc tsp. Fresh Thyme\f0
\par \f1\'bc tsp. Basil\f0
\par \f1\'bc tsp. Hot Peeper Sauce, or to taste\f0
\par \f1\'bc tsp. Salt\f0
\par \f1\'bc tsp. Freshly-ground Black Pepper\f0
\par
\par \i0 Combine Tuna, olives, capers, mustard, oil, lemon juice, parsley, thyme, basil, and hot pepper sauce in a blender and process to a smooth puree; season to taste with salt and pepper and mix again. Cover and chill 1-2 hours, then spoon into mushroom caps and garnish with pimiento, if desired.
\par \i 2 lbs. medium or large Shrimp, peeled and de-veined
\par Shrimp Cocktail Sauce
\par \i0
\par Place Shrimp in single layer on a rack in a very large cooking pot with 1" water, and steam (5 minutes); turn Shrimp over and steam (another 5 minutes). Remove from steamer and refrigerate until cold and ready to serve. Arrange Shrimp attractively on a serving platter with cocktail sauce to the side.
\par
\par SERVINGS PER RECIPE: 10-12
\par
\par \cf0\fs20
\par }
SPICY TUNA APPETIZER DIP
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\fmodern\fprq1 Courier New;}{\f3\froman\fprq2 Times New Roman;}}
\par \i 1 large can Chunk Light Tuna, drained and flaked
\par 1 lb. Cream Cheese, softened
\par \f1\'bd cup Sour Cream \f0
\par 1/3 cup Onions, finely chopped then minced
\par 2 Tbsp. Dijon Mustard
\par \f1 1\'bd Tbsp. Worcestershire Sauce\f0
\par 1 Tbsp. Fresh Parsley, finely chopped
\par 2 tsp. Prepared Horseradish
\par 1 tsp. Hot Pepper Sauce - or more, to taste
\par \f1\'bc tsp. red Pepper Flakes (optional) \f0
\par \f1\'bd tsp. White Pepper, or Freshly-ground Black Pepper\f0
\par Salt - to taste
\par \i0
\par Place cream cheese, sour cream and mustard in a blender and mix; add Worcestershire sauce, horseradish, onions, and hot pepper sauce and blend together. Remove mix from blender and fold in Tuna and parsley by hand, until mixed; season with salt and white pepper, to taste. Serve slightly chilled or at room temperature.
\par \i\f1\'bd lb. Tiny Cooked Shrimp, thawed if necessary\f0
\par 1 lb. Cream Cheese, softened
\par \f1\'bd cup Sour Cream \f0
\par 1/3 cup Onions, finely chopped then minced
\par 2 Tbsp. Dijon Mustard
\par \f1 1\'bd Tbsp. Worcestershire Sauce\f0
\par 1 Tbsp. Fresh Parsley, finely chopped
\par 2 tsp. Prepared Horseradish
\par 1 tsp. Hot Pepper Sauce - or more, to taste
\par \f1\'bc tsp. red Pepper Flakes (optional) \f0
\par \f1\'bd tsp. White Pepper, or Freshly-ground Black Pepper\f0
\par Salt - to taste
\par \i0
\par Place cream cheese, sour cream and mustard in a blender and mix; add Worcestershire sauce, horseradish, onions, and hot pepper sauce and blend together. Remove mix from blender and fold in Shrimp and parsley by hand, until mixed; season with salt and white pepper, to taste. Serve slightly chilled or at room temperature.
\par \i\f1 1\'bd lbs. Tiny Cooked Shrimp, thawed if necessary\f0
\par 1 lb. Squid, thawed if necessary
\par 3 Eggs, beaten
\par 2 Eggs, beaten
\par 3 cups Dry Bread Crumbs
\par 1 cup All-purpose Flour
\par 1 cup Onions, finely minced
\par 1 cup Celery, finely minced
\par \f1\'bc cup Butter or Margarine\f0
\par 2 Tbsp. Fresh Parsley, finely chopped
\par \f1\'bd tsp. Ground Thyme\f0
\par \f1\'bd tsp. Basil, crushed\f0
\par \f1\'bc tsp. red Pepper Flakes\f0
\par Salt, to taste
\par Freshly-ground Pepper, to taste
\par Vegetable Oil, for frying
\par
\par \i0\f1 Combine onions, celery, and butter (or margarine) in a large saucepan and heat and stir over medium heat (8-12 minutes), until onions are golden in color; add Shrimp, eggs, and 2\'bd cups bread crumbs; mix together well; heat through briefly, remove from heat, season with thyme, basil, salt and pepper, and red pepper flakes to taste; mix all together. Allow to cool, then stuff Shrimp mixture into Squid mantles; dredge stuffed mantles and tentacle sections in flour, removing any excess; moisten with 2 beat\f0 en eggs and coat evenly with remaining bread crumbs; chill about 15 minutes while vegetable oil is heating.
\par
\par \f1 When oil is HOT, add tentacle sections and fry just until golden in color. Drain on paper toweling; add stuffed mantles and fry until just golden; drain on paper toweling. When cool enough to handle, slice stuffed mantles \'be\f0 " sections and arrange attractively on a serving platter with fried Shrimp. Top with fried tentacles and garnish with fresh parsley sprigs before serving.
\par
\par SERVINGS PER RECIPE:
\par
\par \pard\li720 * To clean Squid: Remove tentacles and set aside; remove entrails and clear spine from mantle and discard; turn mantle inside-out, rinse and set aside; spread tentacles, remove and discard both halves of beak. Set tentacles aside.
\par \i 24 medium-large Scallops, rinsed and drained
\par 12 Slices of Bacon, cut in half
\par 3 Bunches Fresh Spinach Leaves
\par \f1 2\'bd cups Dry White Wine\f0
\par 1 cup Water
\par 1 cup Jicama, peeled and diced small
\par \f1\'bd cup Lemon Juice, fresh squeezed\f0
\par \f1\'bc cup Olive Oil\f0
\par 2 Tbsp. Lemon Zest, grated
\par 2 Tbsp. Fresh Ginger, peeled, finely chopped and minced
\par \f1\'bd tsp. Thyme, crushed\f0
\par \f1\'bc tsp. White Pepper, or to taste\f0
\par Salt, to taste
\par Fresh Parsley Sprigs - as a garnish\i0
\par
\par \f1 While washing spinach thoroughly, bring a large pot of water to a boil; immerse leaves in boiling water (4-5 seconds only), then immediately plunge into ice cold water to stop cooking; trim stems from leaves and dry on paper toweling. Combine Scallops, jicama, onions, 1 Tbsp. lemon zest, \'bc cup lemon juice, thyme and ginger in a large bowl, mix thoroughly and set aside for 5 minutes, then season to taste with salt and white pepper. Remove Scallops only and wrap with \'bd slice of bacon (securing with toot\f0 hpick), and broil 4-5"\f1 from heat source until bacon is cooked and browned (4-5 minutes). After carefully removing toothpick, return bacon-wrapped Scallops to mix. Arrange spinach leaves, smooth side down. Place 1\'bd-2 Tbsp. of mixture onto each spinach leaf, then roll up and tuck in sides. \f0
\par
\par Place, seam-side down onto a baking sheet and cover and chill several hours. Just before ready to serve, mix water and wine and simmer together in a saucepan; place spinach rolls on a plate in a steamer and steam over saucepan, covered (2 minutes). Completely mix together olive oil, remaining lemon zest and lemon juice; arrange steamed bundles on serving plates and brush liberally with sauce mixture while still hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SOLE POACHED in BEER, with DILL SAUCE\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-25 Minutes
\par
\par \i 2 lbs. Sole Fillets
\par 4 Sprigs Dill
\par 4 Cloves Garlic, finely diced
\par 2 cups Beer
\par \f1\'bd cup Half and Half Cream\f0
\par 1 tsp. Lemon Juice, fresh squeezed
\par \f1\'bc tsp. Cayenne Pepper\f0
\par 1 tsp. Paprika
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Combine Sole Fillets, dill sprigs, garlic, beer, lemon juice, and cayenne in a large skillet; poach fish over medium heat, until golden in color, then remove fish to a platter with a slotted spoon. Simmer liquid over medium-low heat to reduce by half; turn heat to low and stir in cream and paprika. Simmer slowly, stirring until thickened and remove dill sprigs, then season to taste with salt and pepper. Pour cream sauce over fish, garnish with parsley and serve hot
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 FISH SOUP (BOUILLABAISSE) with GARLIC BREAD\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: about 25 Minutes
\par
\par \i\f1 1\'bd lbs. Fish Fillets (mix 2 or more of your favorites), cut into chunks\f0
\par \f1\'be lb. Scallops, rinsed\f0
\par \f1\'be lb. small Shrimp, thawed and rinsed\f0
\par 12 Slices French or Italian Bread*
\par 6 Sprigs Fresh Parsley
\par 4 Cloves Garlic, chopped and minced
\par 2 Bay Leaves
\par 1 large Onion, chopped
\par 1 large can Whole Tomatoes with Juice, chopped
\par \f1\'bd stick Butter, melted\f0
\par 4 cups Fish Stock
\par 3 Tbsp. Olive Oil
\par 2 Tbsp. Fresh Basil, finely chopped
\par 1 Tsp. Dried thyme
\par Cayenne Pepper or Hot Pepper Sauce - to taste
\par Salt - to taste
\par Freshly Ground Pepper
\par \i0
\par Heat 3 Tbsp. olive oil in a large pan to hot and cook onion and 2 cloves garlic over medium until softened; add tomatoes, thyme, bay leaves, and parsley and stir to mix. Add Fish Stock and raise heat to a boil; cover, reduce heat and cook (10 minutes). Add fish to broth and cook (5-6 minutes longer); add Scallops and Shrimp along with remaining olive oil, basil, cayenne pepper or hot pepper sauce, and salt and pepper. Continue to cook, covered (4-5 minutes). Serve over garlic toasted bread placed in each person's bowl; serve with additional toasted bread.
\par
\par To make \ul Garlic Toast\ulnone\f1 : Toast slices under a broiler until lightly browned and dry (2-3 minutes each side), then lightly spread each piece with garlic butter made from adding 2 minced and crushed cloves garlic to \'bd stick melting butter. \f0
\par 1 piece Fresh Ginger, 1", peeled, chopped and minced
\par 1 cup Soy Sauce
\par \f1\'be cup Dry White Wine\f0
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd cup Onion, finely chopped\f0
\par \f1\'bc tsp. Hot Pepper Sauce (optional)\f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par
\par \i0 Cut shallow gashes along each side of Snapper, from top to bottom, every inch or so, then put fish in a large baking dish. In a separate bowl, mix all the other ingredients together to make marinade and pour over fish; marinate at least 1 hour in refrigerator. When ready, fire up the "barbie" (barbecue) to medium heat, brush both sides of fish with olive oil (to seal in the marinade) and grill slowly 5-6" from coals. Every so often, slide a long spatula under fish to prevent its sticking to grill, cook (10 minutes) and turn fish carefully; barbecue (about 10 minutes longer) or until fish is done. Carefully remove fish from grill so it doesn't fall apart an serve hot, garnished with sprigs of fresh parsley and lemon wedges.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MAHI-MAHI STIR-FRIED with SCALLOPS\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 5-6 Minutes
\par
\par \i 1 lb. Mahi-Mahi Fillets, cut into 1" chunks
\par \f1\'be lb. Sea Scallops, washed and patted dry\f0
\par 1 cup Snow Peas, trimmed
\par 1 cup Bamboo Shoots
\par \f1\'bc cup Olive Oil mixed with 2 tsp. Sesame Oil \f0
\par 3 Tbsp. Soy Sauce
\par 3 Tbsp. White Wine
\par 1 Tbsp. Balsamic Vinegar
\par 1 tsp. Hot Pepper Sauce, or to taste
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par Flour for dredging fish chunks
\par
\par \i0 While wok is pre-heating, separately dredge all Mahi-Mahi chunks and Scallops in flour (remove excess flour). Add olive oil/sesame oil mix to wok and stir-fry snow peas and bamboo shoots (1 minute or less); remove and drain. Add hot pepper sauce to oil, along with white wine and vinegar and fry Mahi-Mahi (3-4 minutes) stirring all the time; add Scallops and fry (1 minute). Remove and drain on paper toweling. Serve hot, mixed with snow peas and bamboo shoots.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN-FRIED PORGY with TOMATO-HERB SAUCE\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-25 Minutes
\par
\par \i 2 lbs. Porgy Fillets - or other favorite fish
\par 4-6 Green Onions, chopped for garnish
\par 4 Sprigs Fresh Parsley as a garnish
\par 1 cup Onion, minced
\par \f1\'bd cup Olive Oil\f0
\par 1 tsp. minced Garlic
\par 2 Tbsp. Butter or margarine
\par 2 cups canned Tomatoes, with juice
\par 2 Tbsp. Tomato Paste
\par \f1\'bd cup White Wine (or Water)\f0
\par 1 tsp. Dried Thyme
\par \f1\'bd tsp. Hot Pepper Sauce\f0
\par \f1\'bd tsp. Dried Basil\f0
\par Salt and Freshly-ground Black Pepper - to taste
\par Flour for dredging
\par \i0
\par Rinse Porgy Fillets and dry with paper toweling. Heat a non-stick saucepan over medium heat and add olive oil; dredge Fillets in flour and put in pan; bring heat to high and cook (about 3 minutes) each side. Remove from heat, drain on paper towels; pour 1-2 Tbsp. Tomato-Herb Sauce* over fish, garnish with green onions and a sprig of fresh parsley. Serve immediately.
\par
\par * To make Tomato-Herb Sauce: Melt butter in over medium heat and add garlic and onion; cook until soft (do not brown); stir in tomatoes, tomato paste and wine (or water), thyme, and basil. Cook (15 minutes), stirring occasionally and seasoning with hot pepper sauce, salt and pepper to taste. When cooked, puree briefly in a food processor.
\par
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
SOUTHERN PEPPER-FRIED CATFISH with HOT PEPPER SAUCE
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SOUTHERN PEPPER-FRIED CATFISH with HOT PEPPER SAUCE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 30 Minutes, including sauce
\par
\par \i\f1 1\'bd lb. Catfish Fillets\f0
\par 2 Lemons, cut into wedges
\par 2 cups Milk
\par 2 cups Cornmeal
\par \f1 2\'bd Tbsp. Freshly-ground Black Pepper\f0
\par \f1\'bd tsp. Chili Powder\f0
\par Salt - to taste
\par Vegetable Oil - for frying
\par Hot Pepper Sauce*
\par \i0
\par \f1 Let Catfish Fillets soak in a bowl of milk for about \'bd hour; heat 2-3\f0 " oil with hot pepper sauce in a large saucepan to hot. Mix cornmeal with chili powder and salt and pepper in a clear plastic bag; drain Fillets and shake them in the bag with cornmeal until well-coated. Fry Fillets (about 5 minutes), or until golden brown on each side. Drain and serve hot, topped with Hot Pepper Sauce* and lemon wedges to the side.
\par
\par \tab * \ul\b Hot Pepper Sauce
\par \ulnone\b0\tab 1 cup Bottled Calm Juice
\par \tab 1 cup canned Tomatoes, crushed, with juice\tab
\par \pard\li720\f1\'be cup Onions, chopped\f0
\par \pard\tab\f1\'be cup Celery, chopped fine\f0
\par \tab\f1\'be cup Green Pepper, chopped\f0
\par \tab 3 Tbsp. Butter\tab
\par \pard\li720 3 Tbsp. Tomato Paste
\par \pard\tab\f1\'bd tsp. Cayenne Pepper (more to taste)\f0
\par \tab\f1\'bd tsp. Hot Pepper Sauce\f0
\par \tab\f1\'bd tsp. Dried Thyme\f0\tab
\par \pard\li720\f1\'bc tsp. Freshly-ground Black Pepper\f0
\par \pard\tab\f1\'bc tsp. White Pepper\f0
\par \tab Salt - to taste\i
\par \i0
\par \pard\li720 Melt butter in large saucepan and add onion, garlic, celery and green pepper, stir together and cook over medium heat (5 minutes); add tomatoes, tomato paste and Clam Juice; mix together and stir in all remaining ingredients. Bring mix to a boil, then lower heat and simmer (15 minutes), stirring occasionally to allow all flavors to blend thoroughly.
\par 1 large bottle Alfredo Sauce with Garlic and Mushrooms
\par 2 Cloves Garlic, minced
\par 2 cups Broccoli Flowerettes
\par 1 cup Frozen Peas, thawed
\par \f1\'bd cup red Onion, chopped\f0
\par \f1\'bd cup Green Bell Pepper, chopped\f0
\par \f1\'bd cup red Bell Pepper, chopped\f0
\par 1 Tbsp. Olive Oil
\par Freshly Ground Pepper - to taste
\par Fresh Parsley - as a garnish
\par Parmesan Cheese, grated as a topping
\par
\par \i0 Cook fettucine (9 minutes) in a large pot of boiling water (add olive oil to prevent noodles from sticking). Add Salmon, garlic, broccoli, peas, and peppers; stir, then cook (about 5 minutes) or until Salmon is cooked. Drain well and return to pot; gently stir in alfredo sauce until all ingredients are well combined, then transfer to a large serving dish; grate fresh Parmesan cheese over the top and garnish with fresh parsley.
\par \i0 Mix together Shrimp, cream cheese, mayonnaise, lemon juice, parsley, dill weed, and salt and pepper. Spread Shrimp mixture liberally on hoagie rolls and top with shredded lettuce.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TUNA SALAD with PASTA and CHICKEN\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: None
\par
\par \i 1 large can Tuna, drained and flaked
\par 1 small can Chicken, drained and flaked\i0 \i
\par 1 (8 oz. or 12 oz.) package Twist Pasta
\par 2 Tomatoes, diced
\par 1 Cucumber, peeled and chopped
\par 1 red Onion, thinly sliced\i0
\par \i\f1\'bd Green Bell Pepper, chopped\f0
\par \f1\'bd red Bell Pepper, chopped\f0
\par 1 cup Mayonnaise
\par \f1\'bd cup Green Onions, sliced \f0
\par \f1\'bd cup Milk\f0
\par \f1 2\'bd Tbsp. Vinegar\f0
\par 2 Tbsp. Fresh Parsley, chopped
\par Salt and Freshly-ground Pepper - to taste\i0
\par \i
\par \i0 Cook pasta to al dente, rinse in cold water and chill in refrigerator (1 hour). In a large bowl, mix together mayonnaise, milk, vinegar, salt and pepper; add chilled pasta, Tuna, chicken, tomatoes, cucumber, bell peppers, green onions, and parsley and toss to thoroughly coat with mayonnaise mix. Garnish with slices of red onion.
\par \i0 Layer about 3 of the tomatoes in a buttered glass baking dish; sprinkle with half the green onions and coat with most of the olive oil; sprinkle on half the parsley and basil, along with black pepper. Add Bluefish Fillets and top with remaining ingredients (except parsley sprigs) and roast at 450\f2\'b0\f0 F (15 minutes), or until fish is cooked and white through Fillets. Spoon tomato-basil sauce over fish and garnish with parsley sprigs.
\par \i0 Heat a large skillet over medium-high heat for several minutes; meanwhile, mix together curry powder with salt and pepper. Rub fish Fillets all over with lemon juice and pat curry mix onto fish; add peanut oil to pan and when hot, dredge Fillets in flour and place in pan to cook (about 3 minutes each side), or until golden brown. Keep cooked Fillets warm until all are done, and serve immediately with lime wedges.
\par \i 2 lbs. Catfish Fillets, rinsed (do not dry
\par 2 Lemons, cut into wedges)
\par 2 cups Milk
\par 2 cups Seasoned Bread Crumbs
\par 4 Tbsp. Butter or Margarine, melted
\par \f1\'bd Tbsp. Hot red Pepper Flakes\f0
\par Freshly-ground Black Pepper - to taste
\par Salt - to taste
\par \i0
\par While Catfish Fillets are soaking in milk and oven is pre-heating to 500\f2\'b0\f0 F, mix bread crumbs with red pepper flakes, salt and pepper, then dredge Fillets in bread crumbs until completely covered. Put 2 Tbsp. butter (or margarine) in large skillet and add Fillets, with remaining butter drizzled over top. Bake near top of oven (8-10 minutes); fish is done when it flakes easily when tested with a fork. Serve hot with lemon wedges.
\par
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
ROASTED GROUPER FILLETS
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\par \i0 While oven is pre-heating to 450\f3\'b0\f0 F, brush both sides of fish with olive oil, then season with garlic, salt and pepper and place on a buttered baking dish. Roast (6-8 minutes) - fish is done when opaque through; garnish with parsley and serve hot with lemon wedges to the side .
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PASTA with SAUTEED CLAMS\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 5-6 Minutes
\par
\par \i 2 cans Clam Meat, juice drained and used in water to cook Pasta
\par 8 oz. Favorite Pasta
\par 6 cloves garlic, chopped, then minced
\par \f1\'be Fresh Parsley, chopped\f0
\par \f1\'be cup Dry White Wine\f0
\par \f1\'bd cup Olive Oil\f0
\par 1 tsp. Hot red Pepper Flakes
\par \f1\'bd tsp. Oregano\f0
\par \f1\'bd tsp. Basil\f0
\par Salt and Freshly-ground Black Pepper - to taste
\par
\par \i0 Cook pasta according to instructions on package. In a large saucepan, heat olive oil to hot and add garlic and red pepper flakes, stir and add Clams when garlic is golden in color; cook (2-3 minutes) and add parsley, wine, oregano, and basil and cook (2-3 minutes longer). Drain pasta when done to al dente, place in a warm bowl and top with Clams and wine sauce.
\par
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
STEAMED GREEN LIPPED MUSSELS with HERB BUTTER SAUCE
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 STEAMED GREEN LIPPED MUSSELS with HERB BUTTER SAUCE \cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 20 Minutes
\par
\par \i\f1 2\'bd Dozen Black or about 20 Green-Lipped Mussels\f0
\par 6 Green Onions, chopped
\par 6 sprigs Fresh Parsley
\par 4 sprigs Fresh Mint
\par \f1\'be stick Butter or Margarine, softened\f0
\par \f1\'be cup Dry White Wine\f0
\par 2 Tbsp. All-purpose Flour
\par \f1\'bd Tbsp. Fresh Thyme, chopped\f0
\par Salt and Pepper - to taste
\par \i0
\par After de-bearding, washing and scrubbing Mussels until clean, place them in a large pot with green onions, parsley, mint, wine and thyme, cover and cook ( 8-10 minutes) over high heat (shake pot occasionally) until Mussels open.
\par
\par Remove Mussels to 4 bowls, lower heat to medium and reduce sauce to about half, while stirring in the butter until melted, and gradually adding in flour; stir until well-mixed to make butter-herb sauce. Pour sauce over Mussels and serve with slices of French or Italian bread on the side to dip into sauce.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 STEAMED CLAMS with HERB BUTTER SAUCE \cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 20 Minutes
\par
\par \i\f1 2\'bd Dozen Littleneck or other \ul\f0 small\ulnone Clams
\par 6 Green Onions, chopped
\par 6 sprigs Fresh Parsley
\par 4 sprigs Fresh Mint
\par \f1\'be stick Butter or Margarine, softened\f0
\par \f1\'be cup Dry White Wine\f0
\par \f1\'bd Tbsp. Fresh Thyme, chopped\f0
\par Salt and Pepper - to taste
\par
\par \i0 After washing and scrubbing Clams until clean, place them in a large pot with green onions, parsley, mint, wine and thyme, cover and cook ( 8-10 minutes) over high heat (shake pot occasionally) until Clams open.
\par
\par Remove Clams to 4 bowls, lower heat to medium and reduce sauce to about half, add butter, stirring until melted, then gradually add in flour and stir, until well-mixed with the sauce. Pour sauce over Mussels and serve with sliced French or Italian bread on the side to dip into sauce.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CURRY-SPICED SCALLOPS with MIXED SALAD GREENS\cf0
\par \cf2\b0
\par \ulnone COOKING TIME: 2 Minutes
\par
\par \i 3 Dozen large Sea or Bay Scallops, rinsed and drained
\par 4 Gloves Garlic, chopped fine, then minced
\par 1 Lemon, sliced into 4 wedges
\par 6 cups Favorite, Mixed Salad Greens
\par \f1\'be cup All-purpose Flour\f0
\par \f1\'bd cup Fresh Parsley, chopped\f0
\par \f1\'bc cup Olive Oil\f0
\par 3-4 Tbsp. Sesame or Peanut Oil
\par 3 Tbsp. Vinegar
\par \f1 2\'bd Tbsp. Curry Powder\f0
\par 3 tsp. Dijon Mustard
\par Salt and Freshly-ground Black Pepper - to taste\i0
\par
\par Heat a non-stick saucepan over medium-high heat (about 4-5 minutes), then add sesame oil and garlic and heat. Combine flour, curry powder, salt and pepper and mix well; dredge Scallops in flour and add to skillet; raise heat to high and cook (about 2 minutes), turning Scallops several times, until golden in color. Drain on paper toweling.
\par
\par Toss greens and divide among 4 plates; top each plate with Scallops. Mix together olive oil, vinegar and mustard to make a dressing; shake several times to mix well, then and drizzle dressing over top of Scallops and greens. Garnish with fresh parsley and serve with a wedge of lemon
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CURRY-SPICED SHRIMP with MIXED SALAD GREENS \cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 2 Minutes
\par
\par \i\f1 1\'bd lbs. medium Shrimp, peeled and de-veined\f0
\par 6 cups Favorite, Mixed Salad Greens
\par 4 Cloves Garlic, chopped fine, then minced
\par 1 Lemon, sliced into 4 wedges
\par \f1\'be cup All-purpose Flour\f0
\par \f1\'bd cup Fresh Parsley, chopped\f0
\par \f1\'bc cup Olive Oil\f0
\par 3-4 Tbsp. Sesame or Peanut Oil
\par 3 Tbsp. Vinegar
\par \f1 2\'bd Tbsp. Curry Powder\f0
\par 3 tsp. Dijon Mustard
\par Salt and Freshly-ground Black Pepper - to taste\i0
\par
\par Heat a non-stick saucepan over medium-high heat (about 4-5 minutes), then add sesame oil and garlic and heat. Combine flour, curry powder, salt and pepper and mix well; dredge Shrimp in flour and add to skillet; raise heat to high and cook (about 2 minutes), turning Shrimp several times, until golden in color. Drain on paper toweling. Toss greens and divide among 4 plates; top each plate with Shrimp.
\par
\par Mix together olive oil, vinegar and mustard to make a dressing; shake several times to mix well, then and drizzle dressing over top of Shrimp and greens. Garnish with fresh parsley and serve with a wedge of lemon.
\par Combine flour, seafood seasoning, salt and pepper for dredging chicken. Over medium-high heat, heat olive oil (3-4 minutes), dredge chicken in flour mix and lightly brown in oil; remove to a separate plate. Melt butter (or margarine) over medium-low heat and saute garlic and carrots and peas (4-5 minutes), stirring occasionally; then add wine until mix just begins to bubble; add chicken, ginger, and salt and pepper to taste. Cover and simmer (25-30 minutes); add Clam Meat and simmer (10 minutes). Serve over white rice, garnished with scallions and parsley.
\par Combine flour, seafood seasoning, salt and pepper for dredging chicken. Over medium-high heat, heat olive oil (3-4 minutes), dredge chicken in flour mix and lightly brown in oil; remove to a separate plate. Melt butter (or margarine) over medium-low heat and saute garlic and carrots and peas (4-5 minutes), stirring occasionally; then add wine until mix just begins to bubble; add chicken, ginger, and salt and pepper to taste. Cover and simmer (25-30 minutes); add Shrimp and simmer (10 minutes). Serve over white rice, garnished with scallions and parsley.
\par \i\f1 1\'bd Dozen Hard-shell Clams, 3\f0 " in diameter or less
\par 6 Cloves Garlic, chopped fine, then minced
\par 2 Lemons, cut into Wedges
\par \f1 1\'bd cup Bread Crumbs, fine\f0
\par 3 Tbsp. Fresh Parsley, chopped fine
\par 2 Tbsp. Olive Oil
\par 2 Tbsp. Dry White Wine
\par 1 tsp. Fresh Basil, chopped fine
\par 1 tsp. Oregano, chopped fine
\par 1/8 tsp. Cayenne Pepper
\par Favorite Hot Pepper Sauce - to taste
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par
\par \i0 Shuck Clams, reserving as much of the liquid as possible, and mince (reserve 18 shells for stuffing). In a saucepan, heat olive oil over medium heat and cook garlic until is just begins to turn golden in color, add bread crumbs and stir until mixture just begins to brown, then add parsley, basil, oregano, cayenne, salt and pepper; stir and taste; adjust seasoning as necessary.
\par
\par Add reserved liquid from Clams along with wine and stir; add minced Clam Meat and continue cooking over medium heat (3-4 minutes). Stuff mixture into half shells and bake at 450\f2\'b0\f0 F (10 minutes) or until browned. Serve immediately with lemon wedges and hot pepper sauce.
\par
\par SERVINGS PER RECIPE: 6
\par
\par \cf0\fs20
\par }
BROILED RED SNAPPER
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}{\f2\fswiss\fprq2\fcharset0 Arial;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BROILED RED SNAPPER\cf0\b0
\par \cf2\ulnone\f1
\par \f0 COOKING TIME: 15 Minutes
\par
\par \i\f2 1\'bd lbs. red Snapper Fillets\f0
\par 4 Cloves Garlic, finely chopped and minced
\par 1 Lemon, cut into Wedges
\par \f2\'bc cup Fresh Parsley, chopped\f0
\par 2 Tbsp. Butter, melted
\par 1 Tbsp. Olive Oil
\par Salt - to taste
\par Freshly-ground Black Pepper
\par
\par \i0 While oven is pre-heating, lightly oil a large baking pan with olive oil, melt butter and fry garlic in a small saucepan until just golden brown., then brush fish with garlic butter and sprinkle with salt and pepper. Cook red Snapper Fillets 4-5" from heat source (8-10 minutes), adjusting position of pan every minute or so, so that fish browns evenly and cooks through. Fillets begin to separate when done, and should flake easily when tested with a fork. Garnish with parsley and serve with lemon wedges.
\par
\par SERVINGS PER RECIPE: 4-6
\par
\par \cf0\fs20
\par }
BROILED GROUPER
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}{\f2\fswiss\fprq2\fcharset0 Arial;}}
\par \i0 While oven is pre-heating, lightly oil a large baking pan with olive oil, melt butter and fry garlic in a small saucepan until just golden brown.; brush Grouper Fillets with garlic butter and sprinkle with salt and pepper. Cook fish 4-5" from heat source (8-10 minutes), adjusting position of pan every minute or so, so that fish browns evenly and cooks through. Fillets begin to separate when done, and should flake easily when tested with a fork. Garnish with parsley and serve with lemon wedges.
\par
\par SERVINGS PER RECIPE: 4-6
\par
\par \cf0\fs20
\par }
BROILED CATFISH
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}{\f2\fswiss\fprq2\fcharset0 Arial;}}
\par \i0 While oven is pre-heating, lightly oil a large baking pan with olive oil, melt butter and fry garlic in a small saucepan until just golden brown.; brush Catfish Fillets with garlic butter and sprinkle with salt and pepper. Cook Catfish 4-5" from heat source (8-10 minutes), adjusting position of pan every minute or so, so that fish browns evenly and cooks through. Fillets begin to separate when done, and should flake easily when tested with a fork. Garnish with parsley and serve with lemon wedges.
\par \i0 While oven is pre-heating, lightly oil a large baking pan with olive oil; melt butter and fry garlic in a small saucepan until just golden brown.; brush Cod Fillets with garlic butter and sprinkle with salt and pepper. Pour wine in a small bowl and add herbs (except parsley); mix and set aside as a baste.
\par
\par Cook fish 4-5" from heat source (8-10 minutes), adjusting position of pan every minute or so, so that fish browns evenly and cooks through. Baste fish with wine-herb mix every 2 minutes. Fillets are done when they begin to separate and flake easily when tested with a fork; baste fish generously one last time before serving. Garnish with parsley and serve with lemon wedges.
\par \i0 While oven is pre-heating, lightly oil a large baking pan with olive oil; melt butter and fry garlic in a small saucepan until just golden brown.; brush Flounder Fillets with garlic butter and sprinkle with salt and pepper. Pour wine in a small bowl and add herbs (except parsley); mix and set aside as a baste.
\par
\par Cook fish 4-5" from heat source (8-10 minutes), adjusting position of pan every minute or so, so that fish browns evenly and cooks through. Baste fish with wine-herb mix every 2 minutes. Fillets are done when they begin to separate and flake easily when tested with a fork; baste fish generously one last time before serving. Garnish with parsley and serve with lemon wedges.
\par \i0 While oven is pre-heating, lightly oil a large baking pan with olive oil; melt butter and fry garlic in a small saucepan until just golden brown.; brush Mahi-Mahi Fillets with garlic butter and sprinkle with salt and pepper. Pour wine in a small bowl and add herbs (except parsley); mix and set aside as a baste.
\par
\par Cook fish 4-5" from heat source (8-10 minutes), adjusting position of pan every minute or so, so that fish browns evenly and cooks through. Baste fish with wine-herb mix every 2 minutes. Fillets are done when they begin to separate and flake easily when tested with a fork; baste fish generously one last time before serving. Garnish with parsley and serve with lemon wedges.
\par \i0 While oven is pre-heating, lightly oil a large baking pan with olive oil; melt butter and fry garlic in a small saucepan until just golden brown.; brush Fillets with garlic butter and sprinkle with salt and pepper. Pour wine in a small bowl and add herbs (except parsley); mix and set aside as a baste.
\par
\par Cook fish 4-5" from heat source (8-10 minutes), adjusting position of pan every minute or so, so that fish browns evenly and cooks through. Baste fish with wine-herb mix every 2 minutes. Fillets are done when they begin to separate and flake easily when tested with a fork; baste fish generously one last time before serving. Garnish with parsley and serve with lemon wedges.
\par \ulnone\i\f1 1\'bd lb. Catfish Fillets, cut into 4-6 pieces, then rinsed and dried\f0
\par 4 Cloves Garlic, finely chopped, then minced
\par 1 Lemon, cut into Wedges
\par 1" Fresh Ginger, peeled, chopped, and minced
\par 3 cups Green Peas in Pods, or Snow Peas
\par \f1\'be cup Water\f0
\par \f1\'bd cup Flour\f0
\par \f1\'bd cup Dry White Wine\f0
\par \f1\'bc cup Soy Sauce\f0
\par \f1\'bc cup Fresh Parsley, chopped\f0
\par 3 Tbsp. Olive Oil
\par 2 tsp. Sesame Oil
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par
\par \i0\f1 Whisk together flour with 3 Tbsp. soy sauce and as much water as needed to make a thin batter; when batter has the right consistency, add half the ginger and half the garlic and mix well. Heat 1\'bd Tbsp. olive oil in a large skillet (2-3 minutes); dip each of the Catfish Fillets in the batter and fry in skillet over medium-high heat, until golden brown and opaque all the way through; when done, remove fish to a warm plate. Raise heat to high and add remaining olive oil, rest of ginger and garlic, and co\f0 ok peas until vivid green and/or lightly browned (2 minutes); turn off heat and add remaining soy sauce, wine and sesame oil and mix well to make sauce. Remove peas and scatter nicely over fish, and pour wine sauce over fish and peas. Garnish with parsley and serve immediately.
\par \i\f1 1\'bd lb. Tilapia Fillets, cut into 4-6 pieces, then rinsed \f0
\par and dried
\par 4 Cloves Garlic, finely chopped, then minced
\par 1" Fresh Ginger, peeled, chopped, and minced
\par 1 Lemon, cut into Wedges
\par 3 cups Green Peas in Pods, or Snow Peas
\par \f1\'be cup Water\f0
\par \f1\'bd cup Flour\f0
\par \f1\'bd cup Dry White Wine\f0
\par \f1\'bc cup Soy Sauce\f0
\par \f1\'bc cup Fresh Parsley, chopped\f0
\par 3 Tbsp. Olive Oil
\par 2 tsp. Sesame Oil
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par \i0
\par \f1 Whisk together flour with 3 Tbsp. Soy Sauce and as much water as needed to make a thin batter; when batter has the right consistency, add half the ginger and half the garlic and mix well. Heat 1\'bd Tbsp. olive oil in a large skillet (2-3 minutes); dip each of the Tilapia Fillets in the batter and fry in skillet over medium-high heat, until golden brown and opaque all the way through; when done, remove fish to a warm plate. Raise heat to high and add remaining olive oil, rest of ginger and garlic, and co\f0 ok peas until vivid green and/or lightly browned (2 minutes); turn off heat and add remaining soy sauce, wine and sesame oil and mix well to make sauce. Remove peas and scatter nicely over fish, and pour wine sauce over fish and peas. Garnish with parsley and serve immediately.
\par \i\f1 1\'bd lb. Halibut Steaks, cut into 4-6 pieces, then rinsed and dried\f0
\par 4 Cloves Garlic, finely chopped, then minced
\par 1" Fresh Ginger, peeled, chopped, and minced
\par 1 Lemon, cut into Wedges
\par 3 cups Green Peas in Pods, or Snow Peas
\par \f1\'be cup Water\f0
\par \f1\'bd cup Flour\f0
\par \f1\'bd cup Dry White Wine\f0
\par \f1\'bc cup Soy Sauce\f0
\par \f1\'bc cup Fresh Parsley, chopped\f0
\par 3 Tbsp. Olive Oil
\par 2 tsp. Sesame Oil
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par
\par \i0\f1 Whisk together flour with 3 Tbsp. soy sauce and as much water as needed to make a thin batter; when batter has the right consistency, add half the ginger and half the garlic and mix well. Heat 1\'bd Tbsp. olive oil in a large skillet (2-3 minutes); dip each Halibut Steak in the batter and fry in skillet over medium-high heat, until golden brown and opaque all the way through; when done, remove fish to a warm plate. Raise heat to high and add remaining olive oil, rest of ginger and garlic, and cook peas u\f0 ntil vivid green and/or lightly browned (2 minutes); turn off heat and add remaining soy sauce, wine and sesame oil and mix well to make sauce. Remove peas and scatter nicely over fish, and pour wine sauce over fish and peas. Garnish with parsley and serve immediately.
\par \i\f1 1\'bd lb. Sea Bass Fillets, cut into 4-6 pieces, then \f0
\par rinsed and dried
\par 4 Cloves Garlic, finely chopped, then minced
\par 1" Fresh Ginger, peeled, chopped, and minced
\par 1 Lemon, cut into Wedges
\par 3 cups Green Peas in Pods, or Snow Peas
\par \f1\'be cup Water\f0
\par \f1\'bd cup Flour\f0
\par \f1\'bd cup Dry White Wine\f0
\par \f1\'bc cup Soy Sauce\f0
\par \f1\'bc cup Fresh Parsley, chopped\f0
\par 3 Tbsp. Olive Oil
\par 2 tsp. Sesame Oil
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par \i0
\par \f1 Whisk together flour with 3 Tbsp. soy sauce and as much water as needed to make a thin batter; when batter has the right consistency, add half the ginger and half the garlic and mix well. Heat 1\'bd Tbsp. olive oil in a large skillet (2-3 minutes); dip each Sea Bass Fillets in the batter and fry in skillet over medium-high heat, until golden brown and opaque all the way through; when done, remove fish to a warm plate. Raise heat to high and add remaining olive oil, rest of ginger and garlic, and cook pea\f0 s until vivid green and/or lightly browned (2 minutes); turn off heat and add remaining soy sauce, wine and sesame oil and mix well to make sauce. Remove peas and scatter nicely over fish, and pour wine sauce over fish and peas. Garnish with parsley and serve immediately.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 WHITE FISH CHOWDER \cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 35-40 Minutes
\par
\par \i\f1 1\'bd lbs. Boneless White Fish Fillets, cut into bite-sized chunks\f0
\par 6 slices Bacon
\par 2 medium Onions, chopped
\par 3 large cans Tomatoes, chopped, with juice
\par 1 medium package Frozen corn
\par 2 cups Potatoes, peeled and diced
\par 1 cup Water
\par 1 cup Celery, chopped
\par 1 cup Heavy Cream
\par 4 Tbsp. Fresh Parsley, chopped
\par 3 Tbsp. Olive Oil
\par 2 tsp. Fresh Garlic, minced
\par 2 tsp. Freshly-ground Black Pepper - to taste
\par 1 tsp. Dried Thyme
\par \f1\'bc tsp. Cayenne Pepper\f0
\par Salt - to taste
\par \i0
\par In a large cooking pot, saute bacon over medium heat until crisp; when done, remove and set aside; using bacon fat, saute onions, garlic, and potatoes; stir occasionally until onion is soft and potatoes begin to lightly brown (10 minutes). Heat water, tomatoes and juice separately and add to potatoes and onions and simmer until potatoes are tender (8-10 minutes); add fish chunks, corn, celery, thyme, and cayenne and cook (8-10 minutes), then reduce heat to low - add cream, salt and pepper and simmer until heated through. Pour into soup bowls and garnish with bacon and parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 RED SNAPPER CHOWDER \cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 35-40 Minutes\i
\par \i0
\par \i\f1 1\'bd lbs. Boneless red Snapper Fillets, cut into bite-sized chunks\f0
\par 6 slices Bacon
\par 2 medium Onions, chopped
\par 3 large cans Tomatoes, chopped, with juice
\par 1 medium package Frozen corn
\par 2 cups Potatoes, peeled and diced
\par 1 cup Water
\par 1 cup Celery, chopped
\par 1 cup Heavy Cream
\par 4 Tbsp. Fresh Parsley, chopped
\par 3 Tbsp. Olive Oil
\par 2 tsp. Fresh Garlic, minced
\par 2 tsp. Freshly-ground Black Pepper - to taste
\par 1 tsp. Dried Thyme
\par \f1\'bc tsp. Cayenne Pepper\f0
\par Salt - to taste\i0
\par
\par In a large cooking pot, saute bacon over medium heat until crisp; when done, remove and set aside; using bacon fat, saute onions, garlic, and potatoes; stir occasionally until onion is soft and potatoes begin to lightly brown (10 minutes). Heat water, tomatoes and juice separately and add to potatoes and onions and simmer until potatoes are tender (8-10 minutes); add fish chunks, corn, celery, thyme, and cayenne and cook (8-10 minutes), then reduce heat to low - add cream, salt and pepper and simmer until heated through. Pour into soup bowls and garnish with bacon and parsley.
\par \i\f1 1\'bd lbs. Boneless Tilefish Fish Fillets, cut into bite-sized chunks\f0
\par 6 slices Bacon
\par 2 medium Onions, chopped
\par 3 large cans Tomatoes, chopped, with juice
\par 1 medium package Frozen corn
\par 2 cups Potatoes, peeled and diced
\par 1 cup Water
\par 1 cup Celery, chopped
\par 1 cup Heavy Cream
\par 4 Tbsp. Fresh Parsley, chopped
\par 3 Tbsp. Olive Oil
\par 2 tsp. Fresh Garlic, minced
\par 2 tsp. Freshly-ground Black Pepper - to taste
\par 1 tsp. Dried Thyme
\par \f1\'bc tsp. Cayenne Pepper\f0
\par Salt - to taste
\par \i0
\par In a large cooking pot, saute bacon over medium heat until crisp; when done, remove and set aside; using bacon fat, saute onions, garlic, and potatoes; stir occasionally until onion is soft and potatoes begin to lightly brown (10 minutes). Heat water, tomatoes and juice separately and add to potatoes and onions and simmer until potatoes are tender (8-10 minutes); add Tilefish chunks, corn, celery, thyme, and cayenne and cook (8-10 minutes), then reduce heat to low - add cream, salt and pepper and simmer until heated through. Pour into soup bowls and garnish with bacon and parsley.
\par \i\f1 1\'bd lbs. Boneless Flounder or Sole Fillets, cut into bite-sized chunks\f0
\par 6 slices Bacon
\par 2 medium Onions, chopped
\par 3 large cans Tomatoes, chopped, with juice
\par 1 medium package Frozen corn
\par 2 cups Potatoes, peeled and diced
\par 1 cup Water
\par 1 cup Celery, chopped
\par 1 cup Heavy Cream
\par 4 Tbsp. Fresh Parsley, chopped
\par 3 Tbsp. Olive Oil
\par 2 tsp. Fresh Garlic, minced
\par 2 tsp. Freshly-ground Black Pepper - to taste
\par 1 tsp. Dried Thyme
\par \f1\'bc tsp. Cayenne Pepper\f0
\par Salt - to taste
\par
\par \i0 In a large cooking pot, saute bacon over medium heat until crisp; when done, remove and set aside; using bacon fat, saute onions, garlic, and potatoes; stir occasionally until onion is soft and potatoes begin to lightly brown (10 minutes). Heat water, tomatoes and juice separately and add to potatoes and onions and simmer until potatoes are tender (8-10 minutes); add Flounder or Sole chunks, corn, celery, thyme, and cayenne and cook (8-10 minutes), then reduce heat to low - add cream, salt and pepper and simmer until heated through. Pour into soup bowls and garnish with bacon and parsley.
\par
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
CATFISH CHOWDER
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par \i\f1 1\'bd lbs. Boneless Catfish, cut into bite-sized chunks\f0
\par 6 slices Bacon
\par 2 medium Onions, chopped
\par 3 large cans Tomatoes, chopped, with juice
\par 1 medium package Frozen corn
\par 2 cups Potatoes, peeled and diced
\par 1 cup Water
\par 1 cup Celery, chopped
\par 1 cup Heavy Cream
\par 4 Tbsp. Fresh Parsley, chopped
\par 3 Tbsp. Olive Oil
\par 2 tsp. Fresh Garlic, minced
\par 2 tsp. Freshly-ground Black Pepper - to taste
\par 1 tsp. Dried Thyme
\par \f1\'bc tsp. Cayenne Pepper\f0
\par Salt - to taste
\par \i0
\par In a large cooking pot, saute bacon over medium heat until crisp; when done, remove and set aside; using bacon fat, saute onions, garlic, and potatoes; stir occasionally until onion is soft and potatoes begin to lightly brown (10 minutes). Heat water, tomatoes and juice separately and add to potatoes and onions and simmer until potatoes are tender (8-10 minutes); add Catfish chunks, corn, celery, thyme, and cayenne and cook (8-10 minutes), then reduce heat to low - add cream, salt and pepper and simmer until heated through. Pour into soup bowls and garnish with bacon and parsley.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\ul\f0\fs20
\par }
CATFISH with RICE, CAJUN STYLE
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}{\f2\fswiss\fprq2\fcharset0 Arial;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CATFISH with RICE, CAJUN STYLE\cf0\b0
\par \cf2\ulnone
\par
\par COOKING TIME: 30 Minutes
\par \f1
\par \i\f0 1 lb. Catfish Fillets, rinsed and patted dry, then trimmed and cut into 1" strips
\par 3 Cloves Garlic, minced or pressed
\par 2 cups Chicken Broth
\par 1 cup Long-grain White Rice
\par 1 cup Onion, chopped
\par \f2\'bd cup red Bell Pepper, chopped\f0
\par \f2\'bd cup Green Bell Pepper, chopped\f0
\par 3 Tbsp. Olive Oil\i0
\par \i 2 Tbsp. Worcestershire Sauce
\par 1 tsp. Hot Pepper Sauce, or to taste
\par Salt and Black Pepper - to taste
\par \i0
\par In a large skillet, heat oil over medium-high heat, then add onions, bell peppers, celery and garlic and cook, stirring occasionally (3-5 minutes), or until vegetables are tender. Add rice and cook, stirring, until evenly coated with oil (about 3 minutes), then stir in the broth, Worcestershire sauce and hot pepper sauce and bring to a boil; cover and simmer over low heat (5 minutes). Lay Catfish Strips over the rice, cover, and continue cooking until rice is tender and Catfish is opaque through (15-20 minutes).
\par \i\f1\'be lb. Sole Fillet, cut in 2 even pieces\f0
\par 1 large Zucchini, halved and thinly sliced
\par \f1\'bc cup Blue Cheese, crumbled\f0
\par 2 Tbsp. White Wine (or Water)
\par 2 Tbsp. Hazelnuts or Almonds, chopped
\par \f1\'bd tsp. Dried Thyme Leaves\f0
\par Salt and Black Pepper
\par \i0
\par Preheat oven to 425\f2\'b0\f0 F. Scatter sliced zucchini in shallow baking dish and set Sole Fillets on top; season fish with salt and pepper. In small bowl, combine blue cheese, hazelnuts, and thyme and mix well; sprinkle cheese mixture evenly over fish. Pour wine into dish and bake until topping is lightly browned and fish is just opaque through (8-10 minutes). Transfer fish to individual plates, spoon zucchini alongside and serve. \ul
\par
\par \ulnone SERVINGS PER RECIPE: 2\tab\tab\tab\tab WINE: Dry White\ul
\par \i 2 lbs. Catfish Fillets, rinsed and patted dry; each cut
\par into 3 pieces
\par 1 dozen Oysters, shucked - or jar medium Oysters, drained and patted dry
\par 2 Lemons, cut into Wedges
\par 1 Onion, thinly sliced
\par 2 quarts Vegetable Oil, for frying (more if needed)
\par 1 cup Yellow Cornmeal, more if needed
\par 1 cup Seasoned Flour, more if needed
\par \f1\'bd cup Milk \f0
\par \f1\'bd tsp. Hot Pepper Sauce, or to taste\f0
\par 1/8 tsp. Cayenne Pepper, more to taste
\par Salt - to taste
\par Freshly-ground Black Pepper
\par \i0
\par Combine the flour, cayenne pepper, salt and pepper in a small bowl and stir to mix; in a shallow bowl, combine milk with hot pepper sauce; put cornmeal in a third shallow dish. Heat about 2" of oil to hot in a deep-fryer; separate onion slices into rings and toss in the seasoned flour, separating the rings and mixing to thoroughly coat; shake off excess flour and add the onions to the hot oil and fry until crisp and golden (1-2 minutes), drain on paper towels and keep warm.
\par
\par Dredge Catfish pieces with seasoned flour, shaking off excess, then dip in milk, allowing excess to drip off before thoroughly coating in cornmeal; shake off and place fish in hot oil; fry, turning several times until golden and crisp (5-6 minutes); drain on paper towels and keep warm. Repeat procedure with Oysters, frying (2-3 minutes). Arrange Catfish Fillets and Oysters on a large platter with onion rings on top. Serve hot with lemon wedges.
\par \i 2 lbs. red Snapper Fillets, rinsed and patted dry; each
\par cut into 3 pieces
\par 1 dozen Oysters, shucked - or jar medium Oysters,
\par drained and patted dry
\par 2 Lemons, cut into Wedges
\par 1 Onion, thinly sliced
\par 2 quarts Vegetable Oil, for frying (more if needed)
\par 1 cup Yellow Cornmeal, more if needed\i0
\par \i 1 cup Seasoned Flour, more if needed
\par \f1\'bd cup Milk \f0
\par \f1\'bd tsp. Hot Pepper Sauce, or to taste\f0
\par 1/8 tsp. Cayenne Pepper, more to taste
\par Salt - to taste
\par Freshly-ground Black Pepper
\par \i0
\par Combine the flour, cayenne pepper, salt and pepper in a small bowl and stir to mix; in a shallow bowl, combine milk with hot pepper sauce; put cornmeal in a third shallow dish. Heat about 2" of oil to "hot" in a deep-fryer; separate onion slices into rings and toss in the seasoned flour, separating the rings and mixing to thoroughly coat; shake off excess flour and add the onions to the hot oil and fry until crisp and golden (1-2 minutes), drain on paper towels and keep warm.
\par
\par Dredge red Snapper pieces with seasoned flour, shaking off excess, then dip in milk, allowing excess to drip off before thoroughly coating in cornmeal; shake off and place fish in hot oil; fry, turning several times until golden and crisp (5-6 minutes); drain on paper towels and keep warm. Repeat procedure with Oysters, frying (2-3 minutes). Arrange Snapper Fillets and Oysters on a large platter with onion rings on top. Serve hot with lemon wedges.
\par 18-20 Green Olives, with pimientos, or Pitted Black Olives, sliced
\par 4 Cloves Garlic, chopped fine
\par 1 large can Stewed Tomatoes, with juice
\par 2 Tbsp. Parmesan Cheese, grated - or to taste
\par \f1 1\'bd Tbsp. Seafood Seasoning\f0
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh Parsley, chopped
\par \i0
\par While oven is pre-heating to 375\f2\'b0\f0 F, arrange the Fillets in a large, glass casserole dish and pour the tomatoes and their juice over the Cod Fillets. Sprinkle Fillets with seafood seasoning, salt, and pepper - to taste, followed by olives and then, grate the Parmesan cheese over the top. Bake fish uncovered, oven until just opaque in center (about 20-25 minutes, for Fillets about 1" thick).
\par \i 2 lbs. Snapper Fillets, rinsed and patted dry
\par 18-20 Green Olives, with pimientos, or Pitted Black Olives, sliced
\par 4 Cloves Garlic, chopped fine
\par 1 large can Stewed Tomatoes, with juice
\par 2 Tbsp. Parmesan Cheese, grated - or to taste
\par \f1 1\'bd Tbsp. Seafood Seasoning\f0
\par \f1 1\'bd Tbsp. Seafood Seasoning\f0
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh Parsley, chopped
\par \i0
\par While oven is pre-heating to 375\f2\'b0\f0 F, arrange the Fillets in a large, glass casserole dish and pour the tomatoes and their juice over the Snapper Fillets. Sprinkle Fillets with seafood seasoning, salt, and pepper - to taste, followed by olives and then, grate the Parmesan cheese over the top. Bake fish uncovered, oven until just opaque in center (about 20-25 minutes, for Fillets about 1" thick).
\par \i 2 lbs. Catfish Fillets, rinsed and patted dry
\par 18-20 Green Olives, with pimientos, or Pitted Black Olives, sliced
\par 4 Cloves Garlic, chopped fine
\par 1 large can Stewed Tomatoes, with juice
\par 2 Tbsp. Parmesan Cheese, grated - or to taste
\par \f1 1\'bd Tbsp. Seafood Seasoning\f0
\par \f1 1\'bd Tbsp. Seafood Seasoning\f0
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh Parsley, chopped
\par \i0
\par While oven is pre-heating to 375\f2\'b0\f0 F, arrange the Catfish Fillets in a large, glass casserole dish and pour the tomatoes and their juice over Catfish. Sprinkle Fillets with seafood seasoning, salt, and pepper - to taste, followed by olives and then, grate the Parmesan cheese over the top. Bake fish uncovered, oven until just opaque in center (about 20-25 minutes for Fillets about 1" thick).
\par \i 2 lbs. Tilapia Fillets, rinsed and patted dry
\par 18-20 Green Olives, with pimientos, or Pitted Black
\par Olives, sliced
\par 4 Cloves Garlic, chopped fine
\par 1 large can Stewed Tomatoes, with juice
\par 2 Tbsp. Parmesan Cheese, grated - or to taste
\par \f1 1\'bd Tbsp. Seafood Seasoning\f0
\par \f1 1\'bd Tbsp. Seafood Seasoning\f0
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh Parsley, chopped
\par \i0
\par While oven is pre-heating to 375\f2\'b0\f0 F, arrange the Fillets in a large, glass casserole dish and pour the tomatoes and their juice over Tilapia Fillets. Sprinkle Fillets with seafood seasoning, salt, and pepper - to taste, followed by olives and then, grate the Parmesan cheese over the top. Bake fish uncovered, oven until just opaque in center (about 20-25 minutes, for Fillets about 1" thick).
\par
\par SERVINGS PER RECIPE: 4-6
\par
\par \fs20
\par }
CLASSIC SOUTHERN CATFISH SANDWICH with JALAPENO SAUCE
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CLASSIC SOUTHERN CATFISH SANDWICH with JALAPENO SAUCE \cf0
\par \cf2\b0
\par \ulnone COOKING TIME: about 6 Minutes
\par
\par \i 4 Catfish Fillets, 6-8 oz. each
\par 4 Thick Slices French or Sourdough Bread
\par 6-8 Cloves Garlic, finely chopped and minced
\par 2 cups Favorite Mixed Salad Greens, rinsed and dried
\par 1 cup Buttermilk
\par \f1\'be cup Flour \f0
\par \f1\'bd cup Cornmeal \f0
\par 3-4 Tbsp. Olive or Vegetable Oil, for frying
\par 3 Tbsp. Butter or Margarine
\par 1 tsp. Cayenne Pepper, or to taste
\par 1 tsp. Dried Thyme
\par 1 tsp. Oregano
\par Salt - to taste
\par Freshly-ground Black Pepper
\par * Jalapeno Sauce\i0 .
\par
\par Toast bread slices, spread lightly with butter, then spread generously with minced garlic; keep the toast warm. Put buttermilk in a large, shallow bowl; then on a large plate, mix together flour, cornmeal, cayenne, thyme, oregano, salt and pepper and dip each Catfish Fillet, first into the buttermilk (allow excess to drip off), then thoroughly coat in the flour mixture, tapping gently to remove excess. Heat oil in a large, cast iron skillet and add the Fillets when oil is hot; cook over medium-high heat until well browned and just opaque through (about 3 minutes, each side). Arrange garlic toast on individual plates and top with salad greens; place Catfish Fillets on greens and top with Jalapeno Sauce.* Serve hot.
\par
\par \tab\ul\b * Jalapeno Sauce
\par \pard\li720\ulnone\b0\i\f1\'bd cup Mayonnaise \f0
\par \pard 1 Jalapeno Pepper, minced
\par 1 Tbsp. Fresh Parsley, minced
\par 1 Tbsp. Fresh Cilantro, minced
\par \pard\li720 1 Tbsp. Onion, minced
\par \pard 1 Tbsp. Lemon Juice, fresh squeezed
\par 1 tsp. Prepared Horseradish
\par \f1 \'bd tsp. Lemon Zest, grated \f0
\par \f1 \'bc tsp. Salt\f0
\par \tab\f1\'bc tsp. Black Pepper\f0
\par \i0
\par \pard\li735 To prepare Jalapeno Sauce, mix all the ingredients together in a small bowl; refrigerate until ready to serve.
\par \pard
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
FRESH RED SNAPPER SANDWICH - CLASSIC SOUTHERN STYLE
\par \i0 Toast bread slices, spread lightly with butter, then spread generously with minced garlic; keep the toast warm. Put buttermilk in a large, shallow bowl; then on a large plate, mix together flour, cornmeal, cayenne, thyme, oregano, salt and pepper and dip each red Snapper Fillet, first into the buttermilk (allow excess to drip off), then thoroughly coat in the flour mixture, tapping gently to remove excess. Heat oil in a large, cast iron skillet and add the Fillets when oil is hot; cook fish over medium-high heat until well browned and just opaque through (about 3 minutes, each side). Arrange garlic toast on individual plates and top with salad greens; place Snapper Fillets on greens and top with Tartar (or other favorite fish) Sauce. Serve hot.
\par 2 cups Favorite Mixed Salad Greens, rinsed and dried
\par 1 cup Buttermilk
\par \f1\'be cup Flour \f0
\par \f1\'bd cup Cornmeal \f0
\par 3-4 Tbsp. Olive or Vegetable Oil, for frying
\par 3 Tbsp. Butter or Margarine
\par 1 tsp. Cayenne Pepper, or to taste
\par 1 tsp. Dried Thyme
\par 1 tsp. Oregano
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Tartar Sauce - as a dressing\i0
\par
\par Toast bread slices, spread lightly with butter, then spread generously with minced garlic; keep the toast warm. Put buttermilk in a large, shallow bowl; then on a large plate, mix together flour, cornmeal, cayenne, thyme, oregano, salt and pepper and dip each Flounder Fillet, first into the buttermilk (allow excess to drip off), then thoroughly coat in the flour mixture, tapping gently to remove excess. Heat oil in a large, cast iron skillet and add the Fillets when oil is hot; cook over medium-high heat until well browned and just opaque through (about 3 minutes, each side). Arrange garlic toast on individual plates and top with salad greens; place Flounder Fillets on greens and top with Tartar Sauce. Serve hot.
\par \i\f1 1\'bd lbs. Catfish Fillets, \'bc-\'bd\f0 " thick, rinsed in cold water and patted dry
\par 2 Lemons, cut into Wedges
\par 2 cups Frozen Green Beans, cut and cooked crispy tender
\par 1/4 cup fine dry bread crumbs or all-purpose flour
\par 2 Tbsp. Olive Oil
\par \f1\'bd tsp. Hot Pepper Sauce, or to taste (optional)\f0
\par \f1\'bd tsp. Paprika\f0
\par 1/8 tsp. Cayenne Pepper, more to taste
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh Parsley, chopped as a garnish
\par \i0
\par Lightly season Catfish Fillets with salt and pepper; combine bread crumbs, paprika, and cayenne pepper in a shallow dish, then dip and thoroughly coat Fillets with crumb mixture, shaking off any excess. Squeeze the juice from 2-3 lemon wedges over the Fillets. Heat a large skillet to medium-high, add the oil and heat until hot; place Fillets in the pan without overlapping and cook until edges turn opaque and the bottom is browned (2-3 minutes). Gently turn the fish over and continue to cook until fish flakes in the center when gently poked with a knife (1 to 2 minutes more). Transfer the Fillets to a serving platter, surround with buttered green beans, garnish with parsley and lemon wedges to the side; serve hot.
\par \i\f1 1\'bd lbs. Grouper Fillets, \'bc-\'bd\f0 " thick, rinsed in cold water and patted dry
\par 2 Lemons, cut into Wedges
\par 2 cups Frozen Green Beans, cut and cooked crispy tender
\par 1/4 cup fine dry bread crumbs or all-purpose flour
\par 2 Tbsp. Olive Oil
\par \f1\'bd tsp. Hot Pepper Sauce, or to taste (optional)\f0
\par \f1\'bd tsp. Paprika\f0
\par 1/8 tsp. Cayenne Pepper, more to taste
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh Parsley, chopped as a garnish
\par \i0
\par Lightly season Grouper Fillets with salt and pepper; combine bread crumbs, paprika and cayenne pepper in a shallow dish, then dip and thoroughly coat Fillets with crumb mixture, shaking off any excess. Squeeze the juice from 2-3 lemon wedges over the Fillets. Heat a large skillet to medium-high, add the oil and heat until hot; place Fillets in the pan without overlapping and cook until edges turn opaque and the bottom is browned (2-3 minutes). Gently turn the fish over and continue to cook until fish flakes in the center when gently poked with a knife (1 to 2 minutes more). Transfer the Fillets to a serving platter, surround with buttered green beans, garnish with parsley and lemon wedges to the side; serve hot.
\par \i\f1 1\'bd lbs. Flounder Fillets, \'bc-\'bd\f0 " thick, rinsed in cold water and patted dry
\par 2 Lemons, cut into Wedges
\par 2 cups Frozen Green Beans, cut and cooked crispy tender
\par 1/4 cup fine dry bread crumbs or all-purpose flour
\par 2 Tbsp. Olive Oil
\par \f1\'bd tsp. Hot Pepper Sauce, or to taste (optional)\f0
\par \f1\'bd tsp. Paprika\f0
\par 1/8 tsp. Cayenne Pepper, more to taste
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh Parsley, chopped as a garnish
\par \i0
\par Lightly season Flounder Fillets with salt and pepper; combine bread crumbs, paprika and cayenne in a shallow dish, then dip and thoroughly coat Fillets with crumb mixture, shaking off any excess. Squeeze the juice from 2-3 lemon wedges over the Fillets. Heat a large skillet to medium-high, add the oil and heat until hot; place Fillets in the pan without overlapping and cook until edges turn opaque and the bottom is browned (2-3 minutes). Gently turn the fish over and continue to cook until fish flakes in the center when gently poked with a knife (1 to 2 minutes more). Transfer the Fillets to a serving platter, surround with cut green beans (buttered), garnish with parsley and lemon wedges to the side and serve hot.
\par \i\f1 1\'bd lbs. Trout Fillets, \'bc-\'bd\f0 " thick, rinsed in cold water and patted dry
\par 2 Lemons, cut into Wedges
\par 2 cups Frozen Green Beans, cut and cooked crispy tender
\par 1/4 cup fine dry bread crumbs or all-purpose flour
\par 2 Tbsp. Olive Oil
\par \f1\'bd tsp. Hot Pepper Sauce, or to taste (optional)\f0
\par \f1\'bd tsp. Paprika\f0
\par 1/8 tsp. Cayenne Pepper, more to taste
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh Parsley, chopped as a garnish
\par \i0
\par Lightly season Trout Fillets with salt and pepper; combine bread crumbs, paprika, and cayenne pepper in a shallow dish, then dip and thoroughly coat Fillets with crumb mixture, shaking off any excess. Squeeze the juice from 2-3 lemon wedges over the Fillets. Heat a large skillet to medium-high, add the oil and heat until hot; place Fillets in the pan without overlapping and cook until edges turn opaque and the bottom is browned (2-3 minutes). Gently turn the fish over and continue to cook until fish flakes in the center when gently poked with a knife (1 to 2 minutes more). Transfer the Fillets to a serving platter, garnish with parsley, surround with buttered green beans and lemon wedges to the side; serve hot.
\par
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
PAN-FRIED TROUT with WINE SAUCE
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}{\f2\fswiss\fprq2\fcharset0 Arial;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN-FRIED TROUT with WINE SAUCE\cf0
\par \cf2\ulnone\b0\f1
\par \f0 COOKING TIME: 10-12 Minutes
\par
\par \i 2 medium Trout (8-12 oz.) - Gutted, heads and tails removed, rinsed in cold water and patted dry
\par 2-3 Lemons, cut into wedges
\par \f2\'bd cup Flour, more if needed\f0
\par \f2\'bd cup Dry White Wine \f0
\par \f2\'bc cup Lemon Juice, freshly squeezed \f0
\par 2 Tbsp. Olive Oil
\par 2 Tbsp. Peppercorns (mix of green, black and white)
\par Fresh Parsley - chopped
\par Salt - to taste\i0
\par
\par Lightly salt Trout inside and out; put flour on a plate and dredge Trout thoroughly, patting to remove excess. In a large, heavy skillet, heat olive oil over medium heat; when hot, add Trout and cook until a golden brown (3-5 minutes, on one side); gently turn fish over and continue cooking until fish is barely opaque through the thickest part (another 3-5 minutes).
\par
\par Transfer Trout to a plate and cover to keep warm. Drain excess oil from skillet and add wine, lemon juice and peppercorns; with a fork, scraping up bits of the fish and residue of flour; heat over medium heat until sauce is slightly reduced (2-3 minutes). Spoon wine sauce over fish, garnish with parsley and serve immediately with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN-FRIED HALIBUT STEAKS with WINE SAUCE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 10-12 Minutes
\par
\par \i 2 lbs. Halibut Steaks, rinsed in cold water and patted dry
\par 2-3 Lemons, cut into wedges
\par \f1\'bd cup Flour, more if needed\f0
\par \f1\'bd cup Dry White Wine \f0
\par \f1\'bc cup Lemon Juice, freshly squeezed \f0
\par 2 Tbsp. Olive Oil
\par 2 Tbsp. Peppercorns (mix of green, black and white)
\par Fresh Parsley - chopped
\par Salt - to taste
\par \i0
\par Lightly salt Halibut Steaks; put flour on a plate and dredge thoroughly, patting to remove excess. In a large, heavy skillet, heat olive oil over medium heat; when hot, add Halibut and cook until a golden brown (3-5 minutes) on one side; gently turn fish over and continue cooking until fish is barely opaque through the thickest part (another 3-5 minutes).
\par
\par Transfer Halibut to a plate and cover to keep warm. Drain excess oil from skillet and add wine, lemon juice and peppercorns; with a fork, scraping up bits of the fish and residue of flour; heat over medium heat until sauce is slightly reduced (2-3 minutes). Spoon wine sauce over fish, garnish with parsley and serve immediately with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN-FRIED MAHI-MAHI FILLETS with WINE SAUCE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 10-12 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Mahi-Mahi Fillets, rinsed in cold water and patted dry\f0
\par 2-3 Lemons, cut into wedges
\par \f1\'bd cup Flour, more if needed\f0
\par \f1\'bd cup Dry White Wine \f0
\par \f1\'bc cup Lemon Juice, freshly squeezed \f0
\par 2 Tbsp. Olive Oil
\par 2 Tbsp. Peppercorns (mix of green, black and white)
\par Fresh Parsley - chopped
\par Salt - to taste
\par \i0
\par Lightly salt Mahi-Mahi Fillets; put flour on a plate and dredge thoroughly, patting to remove excess. In a large, heavy skillet, heat olive oil over medium heat; when hot, add fish and cook until a golden brown (3-5 minutes) on one side; gently turn Mahi-Mahi over and continue cooking until fish is barely opaque through the thickest part (another 3-5 minutes).
\par
\par Transfer fish to a plate and cover to keep warm. Drain excess oil from skillet and add wine, lemon juice and peppercorns; with a fork, scraping up bits of the fish and residue of flour; heat over medium heat until sauce is slightly reduced (2-3 minutes). Spoon wine sauce over fish, garnish with parsley and serve immediately with lemon wedges to the side.
\par
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
GROUPER in COCONUT-CURRY SAUCE with SHRIMP
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}{\f2\fswiss\fprq2\fcharset0 Arial;}}
\par In a wok, heat the oil over medium heat; when hot, add chilies, onions, garlic, ginger, and lemongrass; cook, stirring until the onions turn golden in color (3-4 minutes); add lemongrass, tumeric, cumin, salt and pepper and continue stirring (1-2 minutes). Add the coconut milk and bring the mixture to a boil, cover and reduce heat to low; simmer (5 minutes), stirring several times to mix spices.
\par
\par Remove cover and gently stir in Grouper and Shrimp; add salt to taste, cover and continue cooking over low heat (about 10 minutes or just until fish is cooked through); taste sauce for seasoning and adjust. Pour the fish, Shrimp and sauce into a large serving bowl; garnish with cilantro and serve with hot cooked rice and lime wedges.
\par
\par SERVINGS PER RECIPE: 4-6
\par
\par \cf0\fs20
\par }
CATFISH and SHRIMP in COCONUT-CURRY SAUCE
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}{\f2\fswiss\fprq2\fcharset0 Arial;}}
\par In a wok, heat the oil over medium heat; when hot, add chilies, onions, garlic, ginger, and lemongrass; cook, stirring until the onions turn golden in color (3-4 minutes); add lemongrass, tumeric, cumin, salt and pepper and continue stirring (1-2 minutes). Add the coconut milk and bring the mixture to a boil, cover and reduce heat to low; simmer (5 minutes), stirring several times to mix spices.
\par
\par Remove cover and gently stir in Catfish and Shrimp; add salt to taste, cover and continue cooking over low heat (about 10 minutes or just until fish is cooked through); taste sauce for seasoning and adjust. Pour the fish, Shrimp and sauce into a large serving bowl; garnish with cilantro and serve with hot cooked rice and lime wedges.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 FLOUNDER FILLET SANDWICH with JALAPENO SAUCE \cf0
\par \cf2\b0
\par \ulnone COOKING TIME: about 6 Minutes
\par
\par \i 4 Flounder Fillets, 6-8 oz. each
\par 4 Thick Slices French or Sourdough Bread
\par 6-8 Cloves Garlic, finely chopped and minced
\par 2 cups Favorite Mixed Salad Greens, rinsed and dried
\par 1 cup Buttermilk
\par \f1\'be cup Flour \f0
\par \f1\'bd cup Cornmeal \f0
\par 3-4 Tbsp. Olive or Vegetable Oil, for frying
\par 3 Tbsp. Butter or Margarine
\par 1 tsp. Cayenne Pepper, or to taste
\par 1 tsp. Dried Thyme
\par 1 tsp. Oregano
\par Salt - to taste
\par Freshly-ground Black Pepper
\par * Jalapeno Sauce\i0 .
\par
\par Toast bread slices, spread lightly with butter, then spread generously with minced garlic; keep the toast warm. Put buttermilk in a large, shallow bowl; then on a large plate, mix together flour, cornmeal, cayenne, thyme, oregano, salt and pepper and dip each Flounder Fillet, first into the buttermilk (allow excess to drip off), then thoroughly coat in the flour mixture, tapping gently to remove excess. Heat oil in a large, cast iron skillet and add the Fillets when oil is hot; cook over medium-high heat until well browned and just opaque through (about 3 minutes, each side). Arrange garlic toast on individual plates and top with salad greens; place Flounder Fillets on greens and top with Jalapeno Sauce.* Serve hot.
\par
\par \tab\ul\b * Jalapeno Sauce
\par \pard\li720\ulnone\b0\i\f1\'bd cup Mayonnaise \f0
\par \pard 1 Jalapeno Pepper, minced
\par 1 Tbsp. Fresh Parsley, minced
\par 1 Tbsp. Fresh Cilantro, minced
\par \pard\li720 1 Tbsp. Onion, minced
\par \pard 1 Tbsp. Lemon Juice, fresh squeezed
\par 1 tsp. Prepared Horseradish
\par \f1 \'bd tsp. Lemon Zest, grated \f0
\par \f1 \'bc tsp. Salt\f0
\par \tab\f1\'bc tsp. Black Pepper\f0
\par \i0
\par \pard\li735 To prepare Jalapeno Sauce, mix all the ingredients together in a small bowl; refrigerate until ready to serve.
\par \pard
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
FILLET of SOLE in COCONUT SAUCE
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par \ulnone In a wok, heat the oil over medium heat; when hot, add onions, garlic, and ginger; cook, stirring until onions turn golden in color (3-4 minutes); add salt and pepper and continue stirring (1-2 minutes). Add the coconut milk and bring the mixture to a boil; cover, reduce heat to low and simmer (5 minutes), stirring several times to mix all ingredients well. Remove cover and stir in Sole pieces; cover and continue cooking over low heat (about 10 minutes or until fish is cooked through; taste sauce for seasoning and adjust. Pour fish and sauce into a large serving bowl; garnish with cilantro and serve with hot cooked rice and lemon wedges.
\par
\par SERVINGS PER RECIPE: 4-6
\par \f2
\par \cf0\fs20
\par }
RED SNAPPER SANDWICH with JALAPENO SAUCE
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 RED SNAPPER SANDWICH with JALAPENO SAUCE \cf0
\par \cf2\b0
\par \ulnone COOKING TIME: about 6 Minutes
\par
\par \i 4 red Snapper Fillets, 6-8 oz. each
\par 4 Thick Slices French or Sourdough Bread
\par 6-8 Cloves Garlic, finely chopped and minced
\par 2 cups Favorite Mixed Salad Greens, rinsed and dried
\par 1 cup Buttermilk
\par \f1\'be cup Flour \f0
\par \f1\'bd cup Cornmeal \f0
\par 3-4 Tbsp. Olive or Vegetable Oil, for frying
\par 3 Tbsp. Butter or Margarine
\par 1 tsp. Cayenne Pepper, or to taste
\par 1 tsp. Dried Thyme
\par 1 tsp. Oregano
\par Salt - to taste
\par Freshly-ground Black Pepper
\par * Jalapeno Sauce\i0 .
\par
\par Toast bread slices, spread lightly with butter, then spread generously with minced garlic; keep the toast warm. Put buttermilk in a large, shallow bowl; then on a large plate, mix together flour, cornmeal, cayenne, thyme, oregano, salt and pepper and dip each Snapper Fillet, first into the buttermilk (allow excess to drip off), then thoroughly coat in the flour mixture, tapping gently to remove excess. Heat oil in a large, cast iron skillet and add the Fillets when oil is hot; cook over medium-high heat until well browned and just opaque through (about 3 minutes, each side). Arrange garlic toast on individual plates and top with salad greens; place Snapper Fillets on greens and top with Jalapeno Sauce.* Serve hot.
\par
\par \tab\ul\b * Jalapeno Sauce
\par \pard\li720\ulnone\b0\i\f1\'bd cup Mayonnaise \f0
\par \pard 1 Jalapeno Pepper, minced
\par 1 Tbsp. Fresh Parsley, minced
\par 1 Tbsp. Fresh Cilantro, minced
\par \pard\li720 1 Tbsp. Onion, minced
\par \pard 1 Tbsp. Lemon Juice, fresh squeezed
\par 1 tsp. Prepared Horseradish
\par \f1 \'bd tsp. Lemon Zest, grated \f0
\par \f1 \'bc tsp. Salt\f0
\par \tab\f1\'bc tsp. Black Pepper\f0
\par \i0
\par \pard\li735 To prepare Jalapeno Sauce, mix all the ingredients together in a small bowl; refrigerate until ready to serve.
\par \pard
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\fs20
\par }
RED SNAPPER BITES in CREAM of COCONUT
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par \ulnone In a wok, heat oil over medium heat; when hot, add onions, garlic, and ginger; cook, stirring until onions turn golden in color (3-4 minutes); add salt and pepper and continue stirring (1-2 minutes). Add the coconut cream and the coconut milk - stir well and bring the mixture to a boil; cover, reduce heat to low and simmer (5 minutes), stirring several times to mix all ingredients well. Remove cover and stir in red Snapper pieces; cover and continue cooking over low heat (about 10 minutes or until fish is cooked through; taste sauce for seasoning and adjust. Pour fish and sauce into a large serving bowl; garnish with cilantro and serve with hot cooked rice and lime wedges.
\par \i\f1 2 small Whole Trout - (\'bd-\'be lb. each), cleaned and headed\f0
\par 2 Lemons, cut into wedges
\par \f1\'bd cup All-purpose Flour \f0
\par 1/3 cup Lemon Juice, freshly squeezed
\par 2 Tbsp. Olive Oil, more if needed
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh Parsley, chopped for a garnish
\par \i0
\par Season flour with salt and pepper, then coat Trout, patting to remove the excess; heat oil in a large skillet, add Trout and cook over medium heat until browned (5 minutes). Gently turn fish and continue cooking on the other side until the fish is cooked through the thickest part (4-5 minutes longer); transfer Trout to individual warmed plates and keep warm. Add the lemon juice to skillet and cook over medium-high heat, stirring until just heated through (less than 1 minute); pour lemon sauce evenly over the fish, garnish with fresh parsley and lemon wedges to the side; serve immediately.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MUSHROOMS STUFFED with DUNGENESS CRAB\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 12-14 Minutes
\par
\par \i 1 cup Dungeness Crab Meat, cooked and flaked
\par 12 large Fresh Mushrooms
\par 1 Lemon, cut into wedges
\par \f1\'bc cup Cottage Cheese\f0
\par 2 Tbsp. Seasoned Bread Crumbs, fine
\par \f1 1\'bd Tbsp. Onions, minced \f0
\par 1 Tbsp. Butter or Margarine, melted
\par 1 Tbsp. Olive Oil
\par 1 Tbsp. Dry White Wine
\par 1 Tbsp. Worcestershire Sauce - or to taste
\par Salt and Black pepper - to taste\i0
\par
\par \f1 Remove stems from mushroom caps, mince them finely, then set aside. After lightly oiling a broiling pan, place mushroom caps upside down on the pan and brush each generously with melted butter. Heat olive oil in a medium saucepan, add minced stems and onions and saut\'e9 (4-5 minutes) over medium heat; remove pan from heat, add Worcestershire sauce, cottage cheese and 1 Tbsp. seasoned bread crumbs, stir to blend, then fold in Dungeness Crab Meat. Spoon Crab mixture into mushroom caps, sprinkle remaini\f0 ng bread crumbs over top, and broil about 4" from heat source (7-8 minutes), or until browned on top. Serve hot with lemon wedges to the side.
\par \i\f1 1\'bd lbs. Pollock Fillets, rinsed in cold water and patted dry\f0
\par 2 Lemons, cut into wedges
\par \f1\'bd cup All-purpose Flour\f0
\par 1/3 cup Lemon Juice, freshly squeezed
\par 3 Tbsp. Olive Oil, more if needed
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh Parsley, chopped for a garnish
\par \i0
\par Season flour with salt and pepper, then coat Pollock Fillets, patting to remove the excess; heat oil in a large skillet, add fish and cook over medium heat until browned (5 minutes). Gently turn Fillets and continue cooking on the other side until Fillets are cooked through the thickest part (4-5 minutes longer); transfer fish to individual warmed plates and keep warm. Add the lemon juice to skillet and cook over medium-high heat, stirring until just heated through (less than 1 minute); pour lemon sauce evenly over the fish, garnish with fresh parsley and lemon wedges to the side; serve immediately.
\par \i 2 lbs. Fresh Sea Scallops; rinsed in cold water and patted dry
\par 2-3 Lemons, cut into wedges
\par \f1\'bd cup All-purpose Flour \f0
\par 1/3 cup Lemon Juice, freshly squeezed
\par \f1\'bc cup Fresh Parsley, chopped fine\f0
\par 2 Tbsp. Olive Oil, more if needed
\par Salt - to taste
\par Freshly-ground Black Pepper
\par \i0
\par Season flour with salt and pepper and parsley, then roll Scallops in mix to coat; heat oil to hot in a wok, add Scallops and cook over medium heat until just golden in color (4-5 minutes). Transfer Scallops to individual warmed plates and keep warm. Add the lemon juice to skillet and cook over medium-high heat, stirring until just heated through (less than 1 minute); pour lemon sauce evenly over the Scallops; serve hot with lemon wedges to the side.
\par \i 2 lbs. medium Shrimp, peeled and de-veined; rinsed in cold water and patted dry
\par 2-3 Lemons, cut into wedges
\par \f1\'bd cup All-purpose Flour \f0
\par 1/3 cup Lemon Juice, freshly squeezed
\par \f1\'bc cup Fresh Parsley, chopped fine\f0
\par 2 Tbsp. Olive Oil, more if needed
\par Salt - to taste
\par Freshly-ground Black Pepper
\par \i0
\par Season flour with salt and pepper and parsley, then roll Shrimp in mix to coat; heat oil to hot in a wok, add Shrimp and cook over medium heat until just golden in color (4-5 minutes). Transfer Shrimp to individual warmed plates and keep warm. Add the lemon juice to skillet and cook over medium-high heat, stirring until just heated through (less than 1 minute); pour lemon sauce evenly over the Shrimp; serve hot with lemon wedges to the side.
\par \i 1 lb. Fresh Sea Scallops, rinsed in cold water and cut into small pieces
\par 4 Cloves Garlic, chopped then minced
\par 3 Green Onions, minced
\par 2 Small Jalapeno Chilis, minced
\par 1 Lime, cut into wedges
\par 1" Fresh Ginger, finely grated
\par 2 Tbsp. Soy Sauce
\par 1 large Lemon
\par Oil for cooking
\par \i0
\par Chop Scallops into very fine pieces and combine in a bowl with green onions, jalapeno, garlic, ginger, soy sauce and lemon zest; stir until well blended. Form the mixture into patties about 2-3" across; make 16 patties total. Pour about 1/8" oil into a large frying pan and heat to hot over medium-high heat; carefully place 6-8 patties into the pan with spacing about 1" apart and cook until golden (3-4 minutes); turn and cook until golden on other side. Drain on paper toweling and keep warm in a low temperature oven. Repeat until all patties are cooked, adding more oil, if necessary. Serve with a squeeze of lime and favorite fish sauce.
\par \i 1 lb. Catfish Fillets, skinless and boneless, cut into bite-sized pieces
\par 4 Cloves Garlic, chopped then minced
\par 3 Green Onions, minced
\par 2 Small Jalapeno Chiles, minced
\par 1 Lime, cut into wedges
\par 1" Fresh Ginger, finely grated
\par 2 Tbsp. Soy Sauce
\par 1 large Lemon
\par Oil for cooking
\par \i0
\par Mince Catfish Fillets into very small pieces and combine in a bowl with green onions, jalapeno, garlic, ginger, soy sauce and lemon zest; stir until well blended. Form the fish mixture into patties about 2-3" across; make 16 patties total. Pour about 1/8" oil into a large frying pan and heat to hot over medium-high heat; carefully place 6-8 patties into the pan with spacing about 1" apart and cook until golden (3-4 minutes); turn and cook until golden on other side. Drain on paper toweling and keep warm in a low temperature oven. Repeat until all patties are cooked, adding more oil, if necessary. Serve with a squeeze of lime and favorite fish sauce.
\par \i\f1 1\'bd lb. Fresh Shrimp, peeled and de-veined, head and tail removed, and rinsed in cold water\f0
\par 4 Cloves Garlic, chopped then minced
\par 3 Green Onions, minced
\par 2 Small Jalapeno Chilies, minced
\par 1 Lime, cut into wedges
\par 1" Fresh Ginger, finely grated
\par 2 Tbsp. Soy Sauce
\par 1 large Lemon
\par Oil for cooking
\par \i0
\par Chop Shrimp into very small pieces and combine in a bowl with green onions, jalapeno, garlic, ginger, soy sauce and lemon zest; stir until well blended. Form the fish mixture into patties about 2-3" across; make 16 patties total. Pour about 1/8" oil into a large frying pan and heat to hot over medium-high heat; carefully place 6-8 patties into the pan with spacing about 1" apart and cook until golden (3-4 minutes); turn and cook until golden on other side. Drain on paper toweling and keep warm in a low temperature oven. Repeat until all patties are cooked, adding more oil, if necessary. Serve with a squeeze of lime and favorite fish sauce.
\par \i 1 lb. Whitefish Fillets, skinless and boneless, cut into
\par bite-sized pieces
\par 4 Cloves Garlic, chopped then minced
\par 3 Green Onions, minced
\par 2 Small Jalapeno Chiles, minced
\par 1 Lime, cut into wedges
\par 1" Fresh Ginger, finely grated
\par 2 Tbsp. Soy Sauce
\par 1 large Lemon
\par Oil for cooking
\par \i0
\par Mince Whitefish Fillets into very small pieces and combine in a bowl with green onions, jalapeno, garlic, ginger, soy sauce and lemon zest; stir until well blended. Form the fish mixture into patties about 2-3" across; make 16 patties total. Pour about 1/8" oil into a large frying pan and heat to hot over medium-high heat; carefully place 6-8 patties into the pan with spacing about 1" apart and cook until golden (3-4 minutes); turn and cook until golden on other side. Drain on paper toweling and keep warm in a low temperature oven. Repeat until all patties are cooked, adding more oil, if necessary. Serve with a squeeze of lime and favorite fish sauce.
\par In a large skillet, melt 1 Tbsp. Margarine (or butter) over medium heat. Saute the Sole Fillets (approximately 2 minutes on each side), or until Fillets turn opaque. Transfer fish to platter and keep warm. In same skillet, mix remaining Tbsp. of margarine with almonds, lemon peel and lemon juice. Saute (1 minute), reducing heat to avoid burning margarine. Pour sauce mix over Sole Fillets and garnish with parsley and lemon wedges. Serve with boiled potatoes and coleslaw made fresh.
\par 1-1/2 lbs. small red Potatoes, cut into 1" pieces
\par 3 slices Bacon, chopped
\par 2 medium Leeks, thinly sliced
\par 2 Cloves Garlic, crushed
\par 4 cups Half-and-Half Cream
\par 2 cups Fish Stock or Clam Juice
\par 1 cup Frozen Corn
\par 1/3 cup Fresh, chopped or 2 Tbsp. Dried Dill Weed
\par \f1\'be tsp. Salt - or to taste\f0
\par \f1\'bd tsp. White Pepper - or to taste\f0
\par \i0
\par Cook bacon in a large saucepan over medium heat until crisp and drain fat, reserving 1 Tbsp. Cook leaks and garlic in fat about 5 minutes, until leeks are soft. Stir red potatoes, dill weed, salt, white pepper, and Fish Stock together and add to mix. Cook uncovered, over low heat (15-20 minutes) or until potatoes are tender, but not soft. Add remaining ingredients and cook (10-15 minutes longer), or until Salmon is done. \ul
\par
\par \ulnone SERVINGS PER RECIPE: 8
\par
\par \ul\fs20
\par }
SALMON TERIYAKI
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\par Mix soy sauce, wine, brown sugar and ginger in shallow dish. Add Salmon Fillets, turning several times to coat thoroughly. Cover and refrigerate 1 hour, turning once. After setting oven control to broil, spray broiler pan with non-stick cooking spray. Remove fish from marinade (reserve marinade), and place fish in pan and broil (4 minutes) with fish 4" from heat source. Carefully turn fish and brush with remaining marinade. Broil (2-5 minutes longer), or until fish flakes easily with fork.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SEARED TUNA, RICE, NOODLES and CORRIANDER SALAD \cf0
\par \cf2\ulnone\b0
\par COOKING TIME: About 10 Minutes
\par \i
\par 4 (8 oz.) Tuna Steaks
\par 12 oz. Noodles
\par 6 Tbsp. Dark Soy Sauce
\par 4 Tbsp. Balsamic Vinegar
\par * Salad
\par \i0
\par Pre-heat grill to high; spread sesame seeds on a baking tray and toast under grill (shaking occasionally), until golden. Take leaves off coriander and disregard stalks (about 6 Tbsp. will be used); mix together lime juice, fish sauce, water, sesame and sunflower oil. Bring a pan of water to the boil, drop in noodles, then remove from heat and allow to sit 3 minutes, drain well and pour back into the pan; cover and keep warm.
\par
\par Heat a heavy frying pan until very hot, then brush with a little oil. Add Tuna Steaks and cook (2 minutes on each side); add soy sauce and balsamic vinegar to the pan and boil vigorously, turning the Steaks once, until they become covered in a rich brown glaze. Remove from heat and keep warm. Add sesame seeds, coriander, spring onions, lime zest, green chili, pickled ginger, chives and watercress to the noodles; add dressing ingredients and toss everything together.
\par
\par Pile some of the salad into the center of 4 warmed plates; slice each Tuna Steak into 3 pieces and put on top of the salad; serve remaining salad separately.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ASPARAGUS in SHRIMP SAUCE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 5 Minutes
\par
\par \i 1 lb. Cooked Tiny Alaska Shrimp, rinsed in cold water
\par 2 lbs. Fresh Asparagus, trimmed and cleaned
\par 2 Lemons, cut into wedges
\par \f1\'bd cup Olive Oil \f0
\par \f1\'bd cup Fresh Squeezed Lemon Juice \f0
\par \f1\'bc tsp. Dried Dill Weed, crushed\f0
\par \f1\'bc tsp. Dry Mustard \f0
\par Salt and freshly-ground Black Pepper - to taste
\par Fresh Parsley - chopped as a garnish
\par \i0
\par Cook asparagus until crisp-tender, drain well and arrange in a shallow non-metal dish. Mix together olive oil, lemon juice, dill weed, dry mustard and salt and pepper in a bowl, then add Shrimp. Mix well, then pour over asparagus; marinate for about 1 hour, spooning some of the liquid over asparagus occasionally to mix flavors. Arrange asparagus with Shrimp on a serving plate and garnish with parsley and lemon.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED FLOUNDER with SHRIMP SAUCE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 20-25 Minutes
\par
\par \i 1 lb. Flounder Fillets
\par 1 can Cream of Shrimp Soup
\par \f1 2 cups Ritz\'ae, or similar Crackers, crushed\f0
\par 1 cup Tiny Cooked Shrimp
\par \f1\'bc cup Butter, melted\f0
\par 1 Tbsp. Onion, grated
\par 1 Tbsp. Fresh Lemon Juice
\par \f1\'bd tsp. Worcestershire Sauce \f0
\par \f1\'bd tsp. Hot Pepper Sauce - or to taste \f0
\par \i0
\par After pre-heating oven to 375\f2\'b0\f0 F, put Flounder Fillets in a shallow, greased baking dish; spread soup over top and sprinkle with crushed crackers. Mix together tiny cooked Shrimp, butter, onion, Worcestershire Sauce, hot pepper sauce, and lemon juice - pour over crackers. Bake (20-25 minutes), or until fish flakes easily when tested with a fork.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED SEA BASS with SHRIMP SAUCE\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 20-25 Minutes
\par
\par \i\f1 1\'bd lb. Sea Bass Fillets\f0
\par \f1 1 can (10\'bd oz) Cream of Shrimp Soup \f0
\par \f1 2 cups Ritz\'ae,or similar Crackers, crushed\f0
\par 1 cup Tiny Cooked Shrimp
\par \f1\'bc cup Butter, melted\f0
\par 1 Tbsp. Onion, grated
\par 1 Tbsp. Fresh Lemon Juice
\par \f1\'bd tsp. Worcestershire Sauce \f0
\par \f1\'bd tsp. Hot Pepper Sauce - or to taste \f0
\par \i0
\par After pre-heating oven to 375\f2\'b0\f0 F, put Sea Bass Fillets in a shallow, greased baking dish; spread soup over top and sprinkle with crushed crackers. Mix together tiny cooked Shrimp, butter, onion, Worcestershire Sauce, hot pepper sauce, and lemon juice - pour over crackers. Bake (20-25 minutes), or until fish flakes easily when tested with a fork.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SEA BASS with CURRY BUTTER\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 30-40 Minutes
\par
\par \i 1 Sea Bass, weighing about 2 lbs., headed and gutted, rinsed and patted dry.
\par 4 Cloves Garlic, crushed
\par 2-3 Lemons, cut into wedges
\par 4 oz Butter, softened
\par 2 Tbsp. Lemon Juice
\par 1 Tbsp. Curry Paste
\par Olive Oil
\par Fresh Parsley, chopped as a garnish
\par Salt - to taste Freshly-ground
\par Black Pepper - to taste
\par \i0
\par Mash or process butter with garlic, curry paste and lemon juice (until smooth); place in a bowl and chill. Rub Sea Bass all over with olive oil; sprinkle lightly with salt and wrap completely in aluminum foil, sealing edges well. Bake (30-40 minutes) at 400\f1\'b0\f0 F, or until flesh is opaque through to bone. Lift fish carefully onto a warmed serving dish; pour juices over fish, garnish with parsley and lemon wedges to the side and serve (serve curry butter separately).
\par \ulnone In a large cooking pot, saute onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water and simmer covered (2 hours), stirring occasionally. Add wine, cook uncovered (10 minutes). Add Flounder and Clams and cook until Clam shells pop open (approximately 10 minutes). Add Shrimp, and Crab; continue cooking until well heated (avoid stirring so the fish chunks won't break apart). Serve with garlic bread and a green salad.
\par \ulnone In a large cooking pot, saute onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water and simmer, covered (2 hours), stirring occasionally. Add wine, cook uncovered (10 minutes). Add Fish and Clams and cook until Clam shells pop open (approximately 10 minutes); add Shrimp, and Crab; continue cooking until well heated (avoid stirring so the fish chunks won't break apart). Serve with garlic bread and a green salad.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SHRIMP in COCONUT MILK\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 15 Minutes
\par
\par \i\f1 1\'bd lbs. medium Shrimp, peeled and de-veined \f0
\par 5 Green Chilies, finely chopped
\par 6 Cloves Garlic, finely sliced
\par 3 Medium Potatoes, diced
\par 1 Large Onion, chopped
\par 1" Fresh Ginger, peeled and finely chopped
\par 12 oz. Coconut Milk
\par 4 Tbsp. Olive Oil
\par 3 tsp. Vinegar
\par 1 tsp. Ground Turmeric
\par Fresh Coriander, chopped - to garnish
\par Salt - to taste\i0
\par
\par Heat oil in a wok and fry onions, garlic, ginger and chilies until onion is golden brown; reduce heat, add turmeric, potatoes and salt to taste; mix well, then add coconut milk and simmer (about 10 minutes), until potatoes are nearly cooked. Add Shrimp and simmer until nearly cooked (about 5 minutes), stirring gently; add vinegar, and bring to a quick boil without covering. Garnish with fresh coriander and serve hot with boiled rice.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 RED SNAPPER in COCONUT MILK (INDIA)\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 20 Minutes
\par
\par \i\f1 1-1\'bd lbs. red Snapper Fillets, de-boned and cut into large pieces \f0
\par 5-6 Green Chilies, finely chopped
\par 6 Cloves Garlic, finely sliced
\par 3 Medium Potatoes, diced
\par 1 Large Onion, finely chopped
\par 1" Fresh Ginger, finely sliced
\par 12 oz. Coconut Milk
\par 4 Tbsp. Olive Oil
\par 3 tsp. Malt Vinegar
\par 1 tsp. Ground Turmeric
\par Fresh Coriander, chopped for a garnish
\par Salt - to taste\i0
\par
\par Rub Snapper pieces with salt and set aside; heat oil in a wok and fry onions, garlic, ginger and chilies until onion is golden brown. Reduce heat and add turmeric, potatoes and salt to taste; mix well, and add the coconut milk and simmer (about 10 minutes), or until potatoes are nearly cooked. Add fish to wok and simmer until nearly cooked (about 10 minutes), stirring gently; add vinegar, and bring to a quick boil without covering. Garnish with fresh coriander and serve hot with boiled rice or bread.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 RED SNAPPER in COCONUT MILK (INDIA)\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 20 Minutes
\par
\par \i\f1 1-1\'bd lbs. Flounder Fillets, de-boned and cut into large pieces \f0
\par 5-6 Green Chilies, finely chopped
\par 6 Cloves Garlic, finely sliced
\par 3 Medium Potatoes, diced
\par 1 Large Onion, finely chopped
\par 1" Fresh Ginger, finely sliced
\par 12 oz. Coconut Milk
\par 4 Tbsp. Olive Oil
\par 3 tsp. Malt Vinegar
\par 1 tsp. Ground Turmeric
\par Fresh Coriander, chopped for a garnish
\par Salt - to taste\i0
\par
\par Rub Flounder with salt and set aside; heat oil in a wok and fry onions, garlic, ginger and chilies until onion is golden brown. Reduce heat and add turmeric, potatoes and salt to taste; mix well, and add the coconut milk and simmer (about 10 minutes), or until potatoes are nearly cooked. Add fish to wok and simmer until nearly cooked (about 10 minutes), stirring gently; add vinegar, and bring to a quick boil without covering. Garnish with fresh coriander and serve hot with boiled rice or bread.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GROUPER with CURRY BUTTER\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 20-30 Minutes
\par
\par \i\f1 1\'bd lbs. Grouper Fillets\f0
\par 2 Lemons, cut into wedges
\par 4 oz. Butter, softened
\par 2 Tbsp. Lemon Juice
\par 1 Tbsp. Curry Paste
\par Olive Oil
\par Fresh Parsley, chopped for a garnish
\par Salt - to taste
\par \i0
\par Mash or process butter with curry paste and lemon juice, until smooth; place in a bowl and chill. Rub Grouper Fillets all over with olive oil; sprinkle lightly with salt and wrap completely in aluminum foil, sealing edges well. Bake (20-30 minutes) at 400\f2\'b0\f0 F, or until fish flakes easily when tested with a fork. Place Fillets on a warmed serving dish; pour juices over fish, garnish with parsley and serve with curry butter and lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TURBOT with CURRY BUTTER\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 20-30 Minutes
\par
\par \i\f1 1\'bd lbs. Turbot Fillets\f0
\par 2 Lemons, cut into wedges
\par 4 oz. Butter, softened
\par 2 Tbsp. Lemon Juice
\par 1 Tbsp. Curry Paste
\par Olive Oil
\par Fresh Parsley, chopped for a garnish
\par Salt - to taste
\par \i0
\par Mash or process butter with curry paste and lemon juice, until smooth; place in a bowl and chill. Rub Turbot Fillets all over with olive oil; sprinkle lightly with salt and wrap completely in aluminum foil, sealing edges well. Bake (20-30 minutes) at 400\f2\'b0\f0 F, or until fish flakes easily when tested with a fork. Place fish on a warmed serving dish; pour juices over fish, garnish with parsley and serve with curry butter and lemon wedges to the side.
\par 4 medium-large Mahi-Mahi Fillets, rinsed in cold water and patted dry
\par 4 Cloves Garlic, peeled and crushed
\par 2 Large Chili Peppers, de-seeded and thinly sliced
\par 3 oz. Mayonnaise
\par 2 Tbsp. Olive Oil
\par 2-3 Tbsp. Mixed Peppercorns, coarsely ground
\par \f1 1\'bd Tbsp. Fresh Parsley, chopped \f0
\par Salt and Black Pepper - to taste
\par \i0
\par Add crushed garlic cloves together with 1 tsp. salt and mash together until a smooth paste is formed. Stir chilies into mayonnaise with garlic and chopped parsley; set aside. Press ground peppercorns firmly onto outside of each Mahi-Mahi Fillet; place on barbecue and cook (2-3 minutes, each side), or until fish flakes easily when tested with a fork. Serve with a spread of dressing and lemon wedges to the side.
\par 4 Halibut Steaks, rinsed in cold water and patted dry
\par 4 Cloves Garlic, peeled and crushed
\par 2 Large Chili Peppers, de-seeded and thinly sliced
\par 3 oz. Mayonnaise
\par 2 Tbsp. Olive Oil
\par 2-3 Tbsp. Mixed Peppercorns, coarsely ground
\par \f1 1\'bd Tbsp. Fresh Parsley, chopped \f0
\par Salt and Black Pepper - to taste
\par \i0
\par Add crushed garlic cloves together with 1 tsp. salt and mash together until a smooth paste is formed. Stir chilies into mayonnaise with garlic and chopped parsley; set aside. Press ground peppercorns firmly onto outside of each Halibut Steak; place Steaks on barbecue and cook (3-4 minutes, each side), or until fish flakes easily when tested with a fork. Serve with a spread of dressing and lemon wedges to the side.
\par \i 4 Cod Fillets, thawed, rinsed in cold water and patted dry
\par 3 Large Garlic Cloves, minced
\par 2 cups small-medium Cooked Shrimp, thawed and rinsed
\par 1 cup Tomatoes, diced
\par \f1\'bc cup Butter or Margarine\f0
\par 2 Tbsp. Fresh Parsley, chopped
\par 1 tsp. Lemon Zest, grated
\par Salt and Freshly-ground Pepper, as needed
\par \i0
\par \f1 Melt butter in large skillet over medium heat; add garlic and cook, stirring, (3 minutes). Stir in parsley and zest; cook, stirring (1 minute), stir in Shrimp and tomatoes; season with salt and pepper, cook (2 minutes), and remove from heat. Cover and refrigerate until ready to use. For each serving: Place one Cod Fillet in baking dish; top with \'bd cup Shrimp/tomato mixture. Broil 5-6" from heat source (approximately 5 minutes), until Fillets are opaque throughout and flake easily when tested with a\f0 fork. Plate to serve.
\par \i 4 Grouper Fillets, thawed, rinsed in cold water and patted dry
\par 3 Large Garlic Cloves, minced
\par 2 cups small-medium Cooked Shrimp, thawed and rinsed
\par \f1 1\'bd cups Tomatoes, diced\f0
\par \f1\'bc cup Butter or Margarine\f0
\par 2 Tbsp. Fresh Parsley, chopped
\par 1 tsp. Lemon Zest, grated
\par Salt - to taste
\par Freshly-ground Pepper - to taste
\par \i0
\par \f1 Melt butter in large skillet over medium heat; add garlic and cook, stirring, (3 minutes). Stir in parsley and zest; cook, stirring (1 minute), stir in Shrimp and tomatoes; season with salt and pepper, cook (2 minutes), and remove from heat. Cover and refrigerate until ready to use. For each serving: Place one Grouper Fillet in baking dish; top with \'bd cup Shrimp/tomato mixture. Broil 5-6" from heat source (approximately 5 minutes), until Fillets are opaque throughout and flake easily when tested wi\f0 th a fork. Plate to serve.
\par \i 4 Flounder Fillets thawed, rinsed in cold water and patted dry
\par 3 Large Garlic Cloves, minced
\par 2 cups small-medium Cooked Shrimp, thawed and rinsed
\par \f1 1\'bd cups Tomatoes, diced\f0
\par \f1\'bc cup Butter or Margarine\f0
\par 2 Tbsp. Fresh Parsley, chopped
\par 1 tsp. Lemon Zest, grated
\par Salt - to taste
\par Freshly-ground Pepper - to taste
\par \i0
\par Melt butter in large skillet over medium heat; add garlic and cook, stirring, (3 minutes). Stir in parsley and zest; cook, stirring (1 minute), stir in Shrimp and tomatoes; season with salt and pepper, cook (2 minutes), and remove from heat. Cover and refrigerate until ready to use. Place Flounder Fillets in a medium glass baking dish and top with Shrimp/tomato mixture; broil 5-6" from heat source (approximately 5 minutes), until Fillets are opaque throughout and flake easily when tested with a fork. Plate to serve.
\par \i 4 Catfish Fillets, thawed, rinsed in cold water and patted dry
\par 3 Large Garlic Cloves, minced
\par 2 cups small-medium Cooked Shrimp, thawed and rinsed
\par \f1 1\'bd cups Tomatoes, diced\f0
\par \f1\'bc cup Butter or Margarine\f0
\par 2 Tbsp. Fresh Parsley, chopped
\par 1 tsp. Lemon Zest, grated
\par Salt - to taste
\par Freshly-ground Pepper - to taste
\par \i0
\par Melt butter in large skillet over medium heat; add garlic and cook, stirring, (3 minutes). Stir in parsley and zest; cook, stirring (1 minute), stir in Shrimp and tomatoes; season with salt and pepper, cook (2 minutes), and remove from heat. Cover and refrigerate until ready to use. Place Catfish Fillets in a medium glass baking dish and top with Shrimp/tomato mixture; broil 5-6" from heat source (approximately 5 minutes), until Fillets are opaque throughout and flake easily when tested with a fork. Plate to serve.
\par Arrange Char Fillets in a single layer in bottom of large glass baking dish; whisk together remaining ingredients to make a marinade and pour over Char, making sure both sides of each fillet are evenly coated with marinade. Cover tightly and refrigerate 8 hours, or overnight. For each serving: Remove Fillets from marinade and broil (10 minutes per inch of thickness), 5-6 " from heat, or until fish is just cooked through.
\par Arrange Trout Fillets in a single layer in bottom of large glass baking dish; whisk together remaining ingredients to make a marinade and pour over Trout, making sure both sides of each fillet are evenly coated with marinade. Cover tightly and refrigerate 8 hours, or overnight. For each serving: Remove Fillets from marinade and broil (10 minutes per inch of thickness), 5-6 " from heat, or until fish is just cooked through.
\par \i0 Combine all ingredients except Swordfish Steaks, and mix together well. Marinate Swordfish Steaks (30 minutes), then drain and save marinade. Arrange Steaks on lightly greased broiler pan and broil 3-4" from heat (10-15 minutes), basting with marinade throughout cooking time.
\par
\par SERVINGS PER RECIPE: 6
\par
\par \cf0\fs20
\par }
BLACKFISH TERIYAKI
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\par Combine all ingredients except Blackfish Steaks, and mix together well. Marinate Steaks (30 minutes), then drain and save marinade. Arrange Steaks on lightly greased broiler pan and broil 3-4" from heat (10-15 minutes), basting with marinade throughout cooking time.
\par Combine all ingredients except Bluefish Steaks, and mix together well. Marinate Bluefish Steaks (30 minutes), then drain and save marinade. Arrange Steaks on lightly greased broiler pan and broil 3-4" from heat (10-15 minutes), basting with marinade throughout cooking time.
\par Combine all ingredients except Mackerel Steaks, and mix together well. Marinate Mackerel Steaks (30 minutes), then drain and save marinade. Arrange Steaks on lightly greased broiler pan and broil 3-4" from heat (10-15 minutes), basting with marinade throughout cooking time.
\par Combine all ingredients except Pompano Steaks, and mix together well. Marinate Pompano Steaks (30 minutes), then drain and save marinade. Arrange Steaks on lightly greased broiler pan and broil 3-4" from heat (10-15 minutes), basting with marinade throughout cooking time.
\par \f1\'bd cup Flour - Seasoned with Salt and Black Pepper\f0\tab\tab
\par 3 Tbsp. Olive Oil (more if needed)
\par 1/3 cup Lemon Juice
\par Salt - to taste
\par Freshly-ground Black Pepper
\par
\par \i0 Coat Salmon with seasoned flour, patting to remove excess. Heat oil in large skillet and when hot, add Trout and cook over medium heat until browned (about 5 minutes); carefully turn fish and continue cooking until opaque through thickest part (about 4 minutes longer).
\par
\par Transfer fish to individual warmed plates, and cover to keep warm. Add lemon juice and herbs to pan and cook over medium heat, stirring just until heated through (about 30 seconds). Pour sauce over fish and serve immediately.
\par \f1\'bd cup Flour - Seasoned with Salt and Black Pepper\f0\tab\tab
\par 3 Tbsp. Olive Oil (more if needed)
\par 1/3 cup Lemon Juice
\par Salt - to taste
\par Freshly-ground Black Pepper
\par
\par \i0 Coat Catfish with seasoned flour, patting to remove excess. Heat oil in large skillet and when hot, add Catfish and cook over medium heat until browned (about 5 minutes); carefully turn fish and continue cooking until opaque through thickest part (about 4 minutes longer).
\par
\par Transfer fish to individual warmed plates, and cover to keep warm. Add lemon juice and herbs to pan and cook over medium heat, stirring just until heated through (about 30 seconds). Pour sauce over fish and serve immediately.
\par \f1\'bd cup Flour - Seasoned with Salt and Black Pepper\f0\tab\tab
\par 3 Tbsp. Olive Oil (more if needed)
\par 1/3 cup Lemon Juice
\par Salt - to taste
\par Freshly-ground Black Pepper
\par
\par \i0 Coat Flounder Fillets with seasoned flour, patting to remove excess. Heat oil in large skillet and when hot, add Fillets and cook over medium heat until browned (about 5 minutes); carefully turn fish and continue cooking until opaque through thickest part (about 4 minutes longer).
\par
\par Transfer fish to individual warmed plates, and cover to keep warm. Add lemon juice and herbs to pan and cook over medium heat, stirring just until heated through (about 30 seconds). Pour sauce over fish and serve immediately.
\par \f1\'bd cup Flour - Seasoned with Salt and Black Pepper\f0\tab\tab
\par 3 Tbsp. Olive Oil (more if needed)
\par 1/3 cup Lemon Juice
\par Salt - to taste
\par Freshly-ground Black Pepper
\par
\par \i0 Coat Flatfish Fillets with seasoned flour, patting to remove excess. Heat oil in large skillet and when hot, add Fillets and cook over medium heat until browned (about 5 minutes); carefully turn fish and continue cooking until opaque through thickest part (about 4 minutes longer).
\par
\par Transfer fish to individual warmed plates, and cover to keep warm. Add lemon juice and herbs to pan and cook over medium heat, stirring just until heated through (about 30 seconds). Pour sauce over fish and serve immediately.
\par \f1\'bd cup Flour - Seasoned with Salt and Black Pepper\f0\tab\tab
\par 3 Tbsp. Olive Oil (more if needed)
\par 1/3 cup Lemon Juice
\par Salt - to taste
\par Freshly-ground Black Pepper
\par
\par \i0 Coat Orange Roughy Fillets with seasoned flour, patting to remove excess. Heat oil in large skillet and when hot, add Fillets and cook over medium heat until browned (about 5 minutes); carefully turn fish and continue cooking until opaque through thickest part (about 4 minutes longer).
\par
\par Transfer fish to individual warmed plates, and cover to keep warm. Add lemon juice and herbs to pan and cook over medium heat, stirring just until heated through (about 30 seconds). Pour sauce over fish and serve immediately.
\par \i0 Melt 1/3 cup butter or margarine in a saucepan, then stir in lemon juice, favorite flavor enhancer, fresh chopped parsley and dried tarragon; brush mixture liberally over Grouper Steaks. Place Steaks on a pre-heated, well-greased pan, then brush on melted butter and sprinkle with garlic powder, paprika, and dill weed. Broil (10 minutes), basting frequently for full flavor and to keep fish moist; fish is done when it flakes easily with a fork.
\par Melt 1/3 cup butter or margarine in a saucepan, then stir in lemon juice, favorite flavor enhancer, fresh chopped parsley and dried tarragon; brush mixture liberally over Sea Bass Steaks. Place Steaks on a pre-heated, well-greased pan and brush on melted butter, then sprinkle with garlic powder, paprika, and dill weed. Broil (10 minutes), basting frequently for full flavor and to keep fish moist; fish is done when it flakes easily with a fork.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BROILED RED SNAPPER STEAKS\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 10 Minutes
\par
\par \i\f1 1\'bd lbs. red Snapper Steaks\f0
\par 1/3 cup Butter or Margarine, melted
\par 2 Tbsp. Lemon Juice
\par 1 Tbsp. Fresh Parsley, chopped
\par \f1\'bd tsp. Dried Tarragon\f0
\par \f1\'bd tsp. Favorite Flavor Enhancer\f0
\par Dill Weed
\par Garlic Powder
\par Paprika\i0
\par
\par Melt 1/3 cup butter or margarine in a saucepan, then stir in lemon juice, favorite flavor enhancer, fresh chopped parsley and dried tarragon; brush mixture liberally over red Snapper Steaks. Place Steaks on a pre-heated, well-greased pan, then brush on melted butter and sprinkle with garlic powder, paprika, and dill weed. Broil (10 minutes), basting frequently for full flavor and to keep fish moist; fish is done when it flakes easily with a fork.
\par \i0 Melt 1/3 cup butter or margarine in a saucepan, then stir in lemon juice, favorite flavor enhancer, fresh chopped parsley and dried tarragon; brush mixture liberally over Halibut Steaks. Place Steaks on a pre-heated, well-greased pan, then brush on melted butter and sprinkle with garlic powder, paprika, and dill weed. Broil (10 minutes), basting frequently for full flavor and to keep fish moist; fish is done when it flakes easily with a fork.
\par Melt 1/3 cup butter or margarine in a saucepan, then stir in lemon juice, favorite flavor enhancer, fresh chopped parsley and dried tarragon; brush mixture liberally over Cod Steaks. Place Steaks on a pre-heated, well-greased pan, then brush on melted butter and sprinkle with garlic powder, paprika, and dill weed. Broil (10 minutes), basting frequently for full flavor and to keep fish moist; fish is done when it flakes easily with a fork.
\par 4-5 drops Hot Pepper Sauce - more or less, to taste\i0
\par \i Fresh Parsley, chopped - as a garnish
\par
\par \i0 Dip Pollock Fillets into milk and coat with seasoned corn meal. Heat enough butter in large saucepan to cover bottom; saute Pollock Fillets (about 5-7 minutes per side), or until crispy brown (add more butter, as necessary).
\par
\par \f1 Keeping Fillets warm, spoon warm garlic-butter sauce over Fillets (Garlic-Butter Sauce: Melt \'bc cup butter or margarine in a small saucepan and stir in \'bc tsp. each of crushed garlic, and sugar, and 1/3 tsp. salt and pepper mix; add lemon juice and hot pepper sauce). Serve hot, garnished with parsley.\ul\f0
\par 4-5 drops Hot Pepper Sauce - more or less, to taste\i0
\par \i Fresh Parsley, chopped - as a garnish
\par
\par \i0 Dip Catfish Fillets into milk and coat with seasoned corn meal. Heat enough butter in large saucepan to cover bottom; saute Fillets (about 5-7 minutes per side), or until crispy brown (add more butter, as necessary).
\par
\par \f1 Keeping Fillets warm, spoon warm garlic-butter sauce over Fillets (Garlic-Butter Sauce: Melt \'bc cup butter or margarine in a small saucepan and stir in \'bc tsp. each of crushed garlic, and sugar, and 1/3 tsp. salt and pepper mix; add lemon juice and hot pepper sauce), and serve hot, garnished with parsley.\ul\f0
\par 4-5 drops Hot Pepper Sauce - more or less, to taste\i0
\par \i Fresh Parsley, chopped - as a garnish
\par
\par \i0 Dip Porgy Fillets into milk and coat with seasoned corn meal. Heat enough butter in large saucepan to cover bottom; saute Fillets (about 5-7 minutes per side), or until crispy brown (add more butter, as necessary).
\par
\par \f1 Keeping Fillets warm, spoon warm garlic-butter sauce over Fillets (Garlic-Butter Sauce: Melt \'bc cup butter or margarine in a small saucepan and stir in \'bc tsp. each of crushed garlic, and sugar, and 1/3 tsp. salt and pepper mix; add lemon juice and hot pepper sauce), and serve hot, garnished with parsley.\ul\f0
\par 4-5 drops Hot Pepper Sauce - more or less, to taste\i0
\par \i Fresh Parsley, chopped - as a garnish
\par
\par \i0 Dip Trout Fillets into milk and coat with seasoned corn meal. Heat enough butter in large saucepan to cover bottom; saute Fillets (about 5-7 minutes per side), or until crispy brown (add more butter, as necessary).
\par
\par \f1 Keeping Fillets warm, spoon warm garlic-butter sauce over Fillets (Garlic-Butter Sauce: Melt \'bc cup butter or margarine in a small saucepan and stir in \'bc tsp. each of crushed garlic, and sugar, and 1/3 tsp. salt and pepper mix; add lemon juice and hot pepper sauce). Serve hot, garnished with parsley.\ul\f0
\par 4-5 drops Hot Pepper Sauce - more or less, to taste\i0
\par \i Fresh Parsley, chopped - as a garnish
\par
\par \i0 Dip Tilapia Fillets into milk and coat with seasoned corn meal. Heat enough butter in large saucepan to cover bottom; saute Fillets (about 5-7 minutes per side), or until crispy brown (add more butter, as necessary).
\par
\par \f1 Keeping Fillets warm, spoon warm garlic-butter sauce over Fillets (Garlic-Butter Sauce: Melt \'bc cup butter or margarine in a small saucepan and stir in \'bc tsp. each of crushed garlic, and sugar, and 1/3 tsp. salt and pepper mix; add lemon juice and hot pepper sauce). Serve hot, garnished with parsley.\ul\f0
\par \i\f1 1\'bd lbs. Cod Steaks, thawed if necessary, and rinsed in cold water\f0
\par 2 Lemons, cut into wedges
\par 1 cup Dry White Wine
\par \f1\'bd cup each, Sour Cream and Mayonnaise\f0
\par \f1\'bd cup Green Onions, minced\f0
\par \f1\'bc cup Fine Dry Bread Crumbs\f0
\par \f1\'bc cup Fine Dry Bread Crumbs\f0
\par 2 tsp. Salt - or to taste
\par Freshly-ground Black Pepper
\par Paprika
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Combine wine and salt, mix well and pour over Cod Steaks. Marinate in refrigerator at least 1 hour, remove Steaks and drain on paper towels; dip both sides in bread crumbs and place Cod in a shallow buttered baking dish. Combine sour cream, mayonnaise and green onions and spread over fish, then sprinkle generously with paprika. Bake at 450\f2\'b0\f0 F (10 minutes per inch of thickness, measured at thickest part), or until fish flakes when tested with a fork. Garnish with fresh parsley and serve hot with lemon wedges to the side.
\par \i\f1 1\'bd lbs. Grouper Steaks, thawed if necessary, and rinsed in cold water\f0
\par 2 Lemons, cut into wedges 1 cup Dry White Wine
\par \f1\'bd cup each, Sour Cream and Mayonnaise\f0
\par \f1\'bd cup Green Onions, minced\f0
\par \f1\'bc cup Fine Dry Bread Crumbs\f0
\par 2 tsp. Salt - or to taste
\par Freshly-ground Black Pepper
\par Paprika
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Combine wine and salt, mix well and pour over Grouper Steaks. Marinate in refrigerator at least 1 hour, remove Steaks and drain on paper towels; dip both sides in bread crumbs and place fish in a shallow buttered baking dish. Combine sour cream, mayonnaise and green onions and spread over Grouper Fillets, then sprinkle generously with paprika. Bake at 450\f2\'b0\f0 F (10 minutes per inch of thickness, measured at thickest part), or until fish flakes when tested with a fork. Garnish with fresh parsley and serve hot with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 RED SNAPPER ROYALE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 10 minutes (+)
\par
\par \i\f1 1\'bd lbs. red Snapper Fillets, thawed if necessary, and rinsed in cold water\f0
\par 2 Lemons, cut into wedges 1 cup Dry White Wine
\par \f1\'bd cup each, Sour Cream and Mayonnaise\f0
\par \f1\'bd cup Green Onions, minced\f0
\par \f1\'bc cup Fine Dry Bread Crumbs\f0
\par 2 tsp. Salt - or to taste
\par Freshly-ground Black Pepper
\par Paprika
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Combine wine and salt, mix well and pour over red Snapper Fillets. Marinate in refrigerator at least 1 hour, remove Steaks and drain on paper towels; dip both sides in bread crumbs and place Fillets in a shallow buttered baking dish. Combine sour cream, mayonnaise and green onions and spread over red Snapper, then sprinkle generously with paprika. Bake at 450\f2\'b0\f0 F (10 minutes per inch of thickness, measured at thickest part), or until fish flakes when tested with a fork. Garnish with fresh parsley and serve hot with lemon wedges to the side.
\par \i\f1 1\'bd lbs. Haddock Steaks, thawed if necessary, and \f0
\par rinsed in cold water
\par 2 Lemons, cut into wedges 1 cup Dry White Wine
\par \f1\'bd cup each, Sour Cream and Mayonnaise\f0
\par \f1\'bd cup Green Onions, minced\f0
\par \f1\'bc cup Fine Dry Bread Crumbs\f0
\par 2 tsp. Salt - or to taste
\par Freshly-ground Black Pepper
\par Paprika
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Combine wine and salt, mix well and pour over Haddock Steaks. Marinate in refrigerator at least 1 hour, remove Steaks and drain on paper towels; dip both sides in bread crumbs and place Steaks in a shallow buttered baking dish. Combine sour cream, mayonnaise and green onions and spread over Haddock, then sprinkle generously with paprika. Bake at 450\f2\'b0\f0 F (10 minutes per inch of thickness, measured at thickest part), or until fish flakes when tested with a fork. Garnish with fresh parsley and serve hot with lemon wedges to the side.
\par \i\f1 1\'bd lbs. Swordfish Steaks, thawed if necessary, and \f0
\par rinsed in cold water
\par 2 Lemons, cut into wedges 1 cup Dry White Wine
\par \f1\'bd cup each, Sour Cream and Mayonnaise\f0
\par \f1\'bd cup Green Onions, minced\f0
\par \f1\'bc cup Fine Dry Bread Crumbs\f0
\par 2 tsp. Salt - or to taste
\par Freshly-ground Black Pepper
\par Paprika
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Combine wine and salt, mix well and pour over Swordfish Steaks. Marinate in refrigerator at least 1 hour, remove Steaks and drain on paper towels; dip both sides in bread crumbs and place Swordfish in a shallow buttered baking dish. Combine sour cream, mayonnaise and green onions and spread over Steaks, then sprinkle generously with paprika. Bake at 450\f2\'b0\f0 F (10 minutes per inch of thickness, measured at thickest part), or until fish flakes when tested with a fork. Garnish with fresh parsley and serve hot with lemon wedges to the side.
\par \i 2 lbs. Flatfish Steaks, thawed if necessary, rinsed
\par under cold water
\par 1 Lemon, cut into wedges
\par \f1\'bc cup Almonds, finely ground \f0
\par \f1\'bc cup. Butter or Margarine, melted\f0
\par 2 tsp. Lemon Juice
\par Salt and Black Pepper - to taste
\par Fresh Parsley, chopped - as a garnish
\par
\par \i0 Sprinkle Flatfish Steaks with salt and pepper. Heat butter over medium heat in a small saucepan and cook almonds until they just begin to brown; spread 1/3 of almond mixture on bottom of a shallow baking dish; top with Flatfish Steaks, and spoon remaining almond mixture over top of Halibut. Drizzle with lemon juice, then bake at 400\f2\'b0\f0 F (10 minutes per inch of thickness), measured at thickest part, or until fish flakes when tested with a fork. Garnish with fresh parsley and serve with lemon wedges to the side.\ul
\par \i\f1 1\'bd lbs. Monkfish Steaks, thawed if necessary, rinsed under cold water\f0
\par 1 Lemon, cut into wedges
\par \f1\'bc cup Almonds, finely ground \f0
\par \f1\'bc cup. Butter or Margarine, melted\f0
\par 2 tsp. Lemon Juice
\par Salt and Black Pepper - to taste
\par Fresh Parsley, chopped - as a garnish
\par
\par \i0 Sprinkle Monkfish Steaks with salt and pepper. Heat butter over medium heat in a small saucepan and cook almonds until they just begin to brown; spread 1/3 of almond mixture on bottom of a shallow baking dish; top with Monkfish Steaks, and spoon remaining almond mixture over top of Halibut. Drizzle with lemon juice, then bake at 400\f2\'b0\f0 F (10 minutes per inch of thickness), measured at thickest part, or until fish flakes when tested with a fork. Garnish with fresh parsley and serve with lemon wedges to the side.\ul
\par \i 2 lbs. Haddock Steaks, thawed if necessary, rinsed
\par under cold water
\par 1 Lemon, cut into wedges
\par \f1\'bc cup Almonds, finely ground \f0
\par \f1\'bc cup. Butter or Margarine, melted\f0
\par 2 tsp. Lemon Juice
\par Salt and Black Pepper - to taste
\par Fresh Parsley, chopped - as a garnish
\par
\par \i0 Sprinkle Haddock Steaks with salt and pepper. Heat butter over medium heat in a small saucepan and cook almonds until they just begin to brown; spread 1/3 of almond mixture on bottom of a shallow baking dish; top with Haddock Steaks, and spoon remaining almond mixture over top of Halibut. Drizzle with lemon juice, then bake at 400\f2\'b0\f0 F (10 minutes per inch of thickness), measured at thickest part, or until fish flakes when tested with a fork. Garnish with fresh parsley and serve with lemon wedges to the side.\ul
\par \i 2 lbs. Turbot Steaks, thawed if necessary, rinsed under cold water
\par 1 Lemon, cut into wedges
\par \f1\'bc cup Almonds, finely ground \f0
\par \f1\'bc cup. Butter or Margarine, melted\f0
\par 2 tsp. Lemon Juice
\par Salt and Black Pepper - to taste
\par Fresh Parsley, chopped - as a garnish
\par
\par \i0 Sprinkle Turbot Steaks with salt and pepper. Heat butter over medium heat in a small saucepan and cook almonds until they just begin to brown; spread 1/3 of almond mixture on bottom of a shallow baking dish; top with Turbot Steaks, and spoon remaining almond mixture over top of Halibut. Drizzle with lemon juice, then bake at 400\f2\'b0\f0 F (10 minutes per inch of thickness), measured at thickest part, or until fish flakes when tested with a fork. Garnish with fresh parsley and serve with lemon wedges to the side.\ul
\par \i\f1 1\'bd-2 lbs. Swordfish Steaks, thawed if necessary, \f0
\par rinsed under cold water
\par 1 Lemon, cut into wedges
\par \f1\'bc cup Almonds, finely ground \f0
\par \f1\'bc cup. Butter or Margarine, melted\f0
\par 2 tsp. Lemon Juice
\par Salt and Black Pepper - to taste
\par Fresh Parsley, chopped - as a garnish
\par
\par \i0 Sprinkle Swordfish Steaks with salt and pepper. Heat butter over medium heat in a small saucepan and cook almonds until they just begin to brown; spread 1/3 of almond mixture on bottom of a shallow baking dish; top with Swordfish Steaks, and spoon remaining almond mixture over top of Halibut. Drizzle with lemon juice, then bake at 400\f2\'b0\f0 F (10 minutes per inch of thickness), measured at thickest part, or until fish flakes when tested with a fork. Garnish with fresh parsley and serve with lemon wedges to the side.\ul
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SWEET and SOUR SNAPPER\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 10 minutes (+)
\par
\par \i\f1 1\'bd lbs. Hot Poached red Snapper Steaks (see below for poaching instructions)\f0
\par \f1\'bc Green Pepper, cut into \'be" cubes\f0
\par \f1\'bc red Pepper, cut into \'be" cubes\f0
\par 4 Sprigs Fresh Parsley
\par 2 slices Onion
\par 2 slices Lemon
\par 1 8 oz can Pineapple Chunks
\par \f1\'bd cup Green Onions, sliced\i0\f0
\par \i\f1\'bc cup Vinegar\i0\f0
\par \i 2 Tbsp. Sugar
\par 1 Tbsp. Soy Sauce
\par 4 tsp. Cornstarch
\par red, Black and Green Peppercorns, several each
\par \i0
\par Drain pineapple; reserve syrup, then add enough water to reserved syrup to equal 1 cup, then combine with sugar, cornstarch, vinegar, and soy sauce and cook, stirring until thickened. Add pineapple, red and green peppers and green onions; cook 1 minute longer.
\par
\par To poach Snapper: Cover fish with boiling, salted water; add 2 slices onion, 2 slices lemon, 4 sprigs parsley, and several peppercorns. Simmer, covered (allow 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork). Remove Snapper from poacher and cover with Sweet and Sour Sauce; serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SWEET and SOUR CODFISH\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 10 minutes (+)
\par
\par \i\f1 1\'bd lbs. Hot Poached Codfish Steaks (see below for poaching instructions)\f0
\par \f1\'bc Green Pepper, cut into \'be" cubes\f0
\par \f1\'bc red Pepper, cut into \'be" cubes\f0
\par 4 Sprigs Fresh Parsley
\par 2 slices Onion
\par 2 slices Lemon
\par 1 8 oz can Pineapple Chunks
\par \f1\'bd cup Green Onions, sliced\i0\f0
\par \i\f1\'bc cup Vinegar\i0\f0
\par \i 2 Tbsp. Sugar
\par 1 Tbsp. Soy Sauce
\par 4 tsp. Cornstarch
\par White, Black and Green Peppercorns, several each
\par \i0
\par Drain pineapple; reserve syrup, then add enough water to reserved syrup to equal 1 cup, then combine with sugar, cornstarch, vinegar, and soy sauce and cook, stirring until thickened. Add pineapple, red and green peppers and green onions; cook 1 minute longer.
\par
\par To poach Cod Steaks: Cover fish with boiling, salted water; add 2 slices onion, 2 slices lemon, 4 sprigs parsley, and several peppercorns. Simmer, covered (10 minutes per inch of thickness, measured at thickest part), or until fish flakes when tested with a fork. Remove Codfish from poacher and cover with Sweet and Sour Sauce; serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SWORDFISH STEAKS in HERB BUTTER \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-25 Minutes
\par
\par \i 2 lbs. Swordfish Steaks
\par 4 Cloves Garlic
\par 1 medium Onion, chopped
\par 1 Lemon, cut into wedges
\par 1 cup Butter\i0
\par \i\f1\'bc tsp. Marjoram \f0
\par \f1\'bc tsp. Seafood Seasonings\f0
\par 1/8 tsp. Thyme
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par Pinch Ground Oregano
\par \i0
\par Melt butter in saucepan over low heat and add whole garlic, onions, seasonings and herbs. Remove from heat and allow to steep (one hour). Place Swordfish Steaks in a baking dish and pour herb butter over fish. Cook at 350\f2\'b0\f0 F (15 minutes), garnish with fresh parsley and serve with wedges of lemon to the side .
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MAHI-MAHI STEAKS in HERB BUTTER \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-25 Minutes
\par
\par \i 2 lbs. Mahi-Mahi Steaks, rinsed in cold water and patted dry
\par 4 Cloves Garlic
\par 1 medium Onion, chopped
\par 1 Lemon, cut into wedges
\par 1 cup Butter\i0
\par \i\f1\'bc tsp. Marjoram \f0
\par \f1\'bc tsp. Seafood Seasonings\f0
\par 1/8 tsp. Thyme
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par Fresh Parsley, chopped
\par Pinch Ground Oregano
\par \i0
\par Melt butter in saucepan over low heat and add whole garlic, onions, seasonings and herbs. Remove from heat and allow to steep (one hour). Place Mahi-Mahi Steaks in a baking dish and pour herb butter over fish. Cook at 350\f2\'b0\f0 F (15 minutes) and serve garnished with parsley and with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MAKO SHARK STEAKS in HERB BUTTER \cf2\b0
\par \ulnone
\par COOKING TIME: 25 Minutes
\par
\par \i 2 lbs. Mako Shark Steaks, rinsed in cold water and
\par patted dry
\par 4 Cloves Garlic
\par 1 medium Onion, chopped
\par 1 Lemon, cut into wedges
\par 1 cup Butter\i0
\par \i\f1\'bc tsp. Marjoram \f0
\par \f1\'bc tsp. Seafood Seasonings\f0
\par 1/8 tsp. Thyme
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par Fresh Parsley, chopped
\par Pinch Ground Oregano
\par \i0
\par Melt butter in saucepan over low heat and add whole garlic, onions, seasonings and herbs. Remove from heat and allow to steep (one hour). Place Mako Steaks in a baking dish and pour herb butter over fish. Cook at 350\f2\'b0\f0 F (15 minutes) and serve garnished with parsley and with lemon wedges to the side.
\par In frying pan, cook enough bacon (about 2 strips) to yield 2 Tbsp. Drippings (use bacon for another dish or enjoy as you continue remainder of recipe; saute Cod pieces in the bacon drippings over medium heat, turning gently to brown evenly; remove to a baking dish and keep warm. Melt butter (or margarine) in a small sauce pan and add garlic, herbs and spices. Cook (2-3 minutes), stirring over low-medium heat to fully extract the juices and flavors. Remove from heat and add wine and lemon juice to make a rich sauce; pour sauce over the fish. Bake at 400\f2\'b0\f0 F (10 minutes) and serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 RED SNAPPER SCAMPI with WINE \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 15-20 Minutes
\par
\par \i\f1 1\'bd lbs. red Snapper Fillets, cut into 1-1\'bd\f0 " pieces
\par 4 Cloves Garlic, finely chopped and minced
\par 2 Lemons, cut into wedges
\par \f1\'bd cup Dry White Wine\f0
\par 6 Tbsp. Butter or Margarine
\par 2 Tbsp. Bacon Drippings
\par 2 Tbsp. Lemon Juice
\par \f1\'bd tsp. Oregano Leaves \f0
\par \f1\'bd tsp. Thyme leaves \f0
\par 1 tsp. Tarragon
\par Fresh Parsley, chopped as a garnish
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par \i0
\par In frying pan, cook enough bacon (about 2 strips) to yield 2 Tbsp. Drippings (use bacon for another dish or enjoy as you continue remainder of recipe; saute red Snapper pieces in the bacon drippings over medium heat, turning gently to brown evenly; remove to a baking dish and keep warm. Melt butter (or margarine) in a small sauce pan and add garlic, herbs and spices. Cook (2-3 minutes), stirring over low-medium heat to fully extract the juices and flavors. Remove Snapper from heat and add wine and lemon juice to make a rich sauce; pour sauce over the fish. Bake at 400\f2\'b0\f0 F (10 minutes) and serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley.
\par In frying pan, cook enough bacon (about 2 strips) to yield 2 Tbsp. Drippings (use bacon for another dish or enjoy as you continue remainder of recipe; saute Grouper pieces in the bacon drippings over medium heat, turning gently to brown evenly; remove to a baking dish and keep warm. Melt butter (or margarine) in a small sauce pan and add garlic, herbs and spices. Cook (2-3 minutes), stirring over low-medium heat to fully extract the juices and flavors. Remove from heat and add wine and lemon juice to make a rich and flavorful sauce; pour sauce over the fish. Bake at 400\f2\'b0\f0 F (10 minutes) and serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley.
\par In frying pan, cook enough bacon (about 2 strips) to yield 2 Tbsp. Drippings (use bacon for another dish or enjoy as you continue remainder of recipe; saute fish pieces in the bacon drippings over medium heat, turning gently to brown evenly; remove to a baking dish and keep warm. Melt butter (or margarine) in a small sauce pan and add garlic, herbs and spices. Cook (2-3 minutes), stirring over low-medium heat to fully extract the juices and flavors. Remove from heat and add wine and lemon juice to make a rich and flavorful sauce; pour sauce over the fish. Bake at 400\f2\'b0\f0 F (10 minutes) and serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley.
\par \i 1 cup Favorite Whitefish Fillets, cooked and flaked
\par with a fork
\par 2-3 Cloves Garlic, minced
\par 1 (8 oz.) package Cream Cheese, softened
\par 1 package Won-Ton Wrappers
\par 2 Tbsp. Onion, minced
\par Won-Ton Sauce*
\par \i0
\par Mix cream cheese, flaked fish, onions, and garlic together. Lay out Won-Ton wrappers, and place 1 tsp. of the mixture in the center of each. Moisten edges of each with water, fold over and pinch edges tightly to seal. Deep fry the won-tons at 375\f1\'b0\f0 F, until golden brown. Drain well on paper toweling. Serve hot with Won-Ton Sauce.*
\par
\par \tab\b *\ul Won-Ton Sauce\ulnone
\par \tab\b0\i 1cup Chili Sauce
\par \pard\li720 2 Tbsp. Horseradish
\par 1 tsp. Worcestershire Sauce, or more to taste
\par \pard
\par \i0 \tab Thoroughly mix ingredients and serve with won-tons.
\par Mix cream cheese, flaked Flounder meat, onions, and garlic together. Lay out Won-Ton wrappers, and place 1 tsp. of the mixture in the center of each. Moisten edges of each with water, fold over and pinch edges tightly to seal. Deep fry the won-tons at 375\f1\'b0\f0 F, until golden brown. Drain well on paper toweling. Serve hot with Won-Ton Sauce.*
\par
\par \tab\b *\ul Won-Ton Sauce\ulnone
\par \tab\b0\i 1cup Chili Sauce
\par \pard\li720 2 Tbsp. Horseradish
\par 1 tsp. Worcestershire Sauce, or more to taste
\par \pard\i0
\par \tab Thoroughly mix ingredients and serve with won-tons.
\par \ul
\par \ulnone SERVINGS PER RECIPE: 2-4
\par
\par \cf0\fs20
\par }
CATFISH WON-TONS
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2\fcharset2 Symbol;}{\f2\froman\fprq2 Times New Roman;}}
\par Mix cream cheese, flaked Catfish meat, onions, and garlic together. Lay out won-ton wrappers, and place 1 tsp. of the mixture in the center of each. Moisten edges of each with water, fold over and pinch edges tightly to seal. Deep fry the won-tons at 375\f1\'b0\f0 F, until golden brown. Drain well on paper toweling. Serve hot with Won-Ton Sauce.*
\par
\par \tab\b *\ul Won-Ton Sauce\ulnone
\par \tab\b0\i 1cup Chili Sauce
\par \pard\li720 2 Tbsp. Horseradish
\par 1 tsp. Worcestershire Sauce, or more to taste\i0
\par \pard
\par \tab Thoroughly mix ingredients and serve with won-tons.
\par \i 4 (6-8 oz.) Halibut Steaks, rinsed in cold water and patted dry
\par Oil for deep frying
\par Seasoned Flour for dredging fish
\par * Batter
\par \i0
\par Heat oil for deep frying to hot in a large skillet; dredge Halibut Steaks in seasoned flour, patting to remove excess, then immediately into the Batter.* Deep fry (about 5 minutes, depending on the thickness of the fish). Serve with condiments of your choice, e.g., tartar sauce, vinegar, tomato ketchup, lemon wedges, etc.
\par
\par \pard\li720\b * \ul Batter\ulnone\b0
\par \pard\tab \i 8 oz. Milk
\par \tab 8-10 oz. All-purpose Flour
\par \tab 1 cup Beer
\par \tab 1 Egg Yolk
\par \tab 1 oz. Olive Oil
\par \tab Salt and Black Pepper - to taste
\par \pard\li720 Fresh Parsley, chopped\i0
\par \pard\tab
\par \pard\li720 Blend all batter ingredients together; allow to sit for about an hour, then mix again before using.
\par \i 4 (6-8 oz.) Haddock Steaks, rinsed in cold water and
\par patted dry
\par Oil for deep frying
\par Seasoned Flour for dredging fish
\par * Batter
\par \i0
\par Heat oil for deep frying to hot in a large skillet; dredge Haddock Steaks in seasoned flour, patting to remove excess, then immediately into the Batter.* Deep fry (about 5 minutes, depending on the thickness of the fish). Serve with condiments of your choice, e.g., tartar sauce, vinegar, tomato ketchup, lemon wedges, etc.
\par
\par \pard\li720\b * \ul Batter\ulnone\b0
\par \pard\tab \i 8 oz. Milk
\par \tab 8-10 oz. All-purpose Flour
\par \tab 1 cup Beer
\par \tab 1 Egg Yolk
\par \tab 1 oz. Olive Oil
\par \tab Salt and Black Pepper - to taste
\par \pard\li720 Fresh Parsley, chopped\i0
\par \pard\tab
\par \pard\li720 Blend all batter ingredients together; allow to sit for about an hour, then mix again before using.
\par Heat oil for deep frying to hot in a large skillet; dredge Orange Roughy Fillets in seasoned flour, patting to remove excess, then immediately into the Batter.* Deep fry (about 5 minutes, depending on the thickness of the fish). Serve with condiments of your choice, e.g., tartar sauce, vinegar, tomato ketchup, lemon wedges, etc.
\par
\par \pard\li720\b * \ul Batter\ulnone\b0
\par \pard\tab \i 8 oz. Milk
\par \tab 8-10 oz. All-purpose Flour
\par \tab 1 cup Beer
\par \tab 1 Egg Yolk
\par \tab 1 oz. Olive Oil
\par \tab Salt and Black Pepper - to taste
\par \pard\li720 Fresh Parsley, chopped
\par \pard\i0\tab
\par \pard\li720 Blend all batter ingredients together; allow to sit for about an hour, then mix again before using.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 DEEP FRIED TILAPIA\cf2\ulnone\b0
\par
\par COOKING TIME: 5 Minutes
\par
\par \i 4 (6-8 oz.) Tilapia Fillets, rinsed in cold water and
\par patted dry
\par Oil for deep frying
\par Seasoned Flour for dredging fish
\par * Batter
\par \i0
\par Heat oil for deep frying to hot in a large skillet; dredge Tilapia Fillets in seasoned flour, patting to remove excess, then immediately into the Batter.* Deep fry (about 5 minutes, depending on the thickness of the fish). Serve with condiments of your choice, e.g., tartar sauce, vinegar, tomato ketchup, lemon wedges, etc.
\par
\par \pard\li720\b * \ul Batter\ulnone\b0
\par \pard\tab \i 8 oz. Milk
\par \tab 8-10 oz. All-purpose Flour
\par \tab 1 cup Beer
\par \tab 1 Egg Yolk
\par \tab 1 oz. Olive Oil
\par \tab Salt and Black Pepper - to taste
\par \pard\li720 Fresh Parsley, chopped
\par \pard\i0\tab
\par \pard\li720 Blend all batter ingredients together; allow to sit for about an hour, then mix again before using.
\par \pard
\par SERVINGS PER RECIPE: 4-6
\par
\par \fs20
\par }
GROUPER in COCONUT MILK
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GROUPER in COCONUT MILK\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 20 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Grouper Fillets cut in large pieces, \f0
\par 5 Chili Peppers, finely chopped
\par 5 Cloves Garlic, finely sliced
\par 3 Medium Potatoes, cubed
\par 1 Large Onion, finely sliced
\par \f1 1\'bd" Fresh Ginger, finely sliced\f0
\par 12 oz. Coconut Milk
\par 4 Tbsp. Olive Oil
\par 3 tsp. Malt Vinegar
\par 1 tsp. Ground Turmeric
\par Chopped Coriander to garnish
\par Salt - to taste\i0
\par \i Freshly-ground Black Pepper
\par \i0
\par Rub Grouper Fillets with salt and set aside; heat oil to hot, in a wok; fry onions, garlic, ginger and chilies until onion is just barely golden in color. Reduce heat; add turmeric, potatoes and salt to taste; mix well and add coconut milk and simmer (about 10 minutes), or until potatoes are nearly cooked. Add fish and simmer until nearly cooked (about 10 minutes), stirring gently; add vinegar and black pepper, and bring to a quick boil without covering. Serve hot over cooked rice and garnish with fresh chopped coriander or parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 RED SNAPPER in COCONUT MILK\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 20 Minutes
\par
\par \i\f1 1\'bd-2 lbs. red Snapper Fillets cut in large pieces, \f0
\par 5 Chili Peppers, finely chopped
\par 5 Cloves Garlic, finely sliced
\par 3 Medium Potatoes, cubed
\par 1 Large Onion, finely sliced
\par \f1 1\'bd" Fresh Ginger, finely sliced\f0
\par 12 oz. Coconut Milk
\par 4 Tbsp. Olive Oil
\par 3 tsp. Malt Vinegar
\par 1 tsp. Ground Turmeric
\par Chopped Coriander to garnish
\par Salt - to taste\i0
\par \i Freshly-ground Black Pepper
\par \i0
\par Rub red Snapper Fillets with salt and set aside; heat oil to hot in a wok; fry onions, garlic, ginger and chilies until onion is just barely golden in color. Reduce heat; add turmeric, potatoes and salt to taste; mix well and add coconut milk and simmer (about 10 minutes), or until potatoes are nearly cooked. Add fish and simmer until nearly cooked (about 10 minutes), stirring gently; add vinegar and black pepper, and bring to a quick boil without covering. Serve hot over cooked rice and garnish with fresh chopped coriander or parsley.
\par
\par SERVINGS PER RECIPE: 4-6
\par
\par \cf0\fs20
\par }
ORANGE ROUGHY in COCONUT MILK
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ORANGE ROUGHY in COCONUT MILK\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 20 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Orange Roughy Fillets cut in large pieces, \f0
\par 5 Chili Peppers, finely chopped
\par 5 Cloves Garlic, finely sliced
\par 3 Medium Potatoes, cubed
\par 1 Large Onion, finely sliced
\par \f1 1\'bd" Fresh Ginger, finely sliced\f0
\par 12 oz. Coconut Milk
\par 4 Tbsp. Olive Oil
\par 3 tsp. Malt Vinegar
\par 1 tsp. Ground Turmeric
\par Chopped Coriander to garnish
\par Salt - to taste\i0
\par \i Freshly-ground Black Pepper
\par \i0
\par Rub Orange Roughy Fillets with salt and set aside; heat oil to hot in a wok; fry onions, garlic, ginger and chilies until onion is just barely golden in color. Reduce heat; add turmeric, potatoes and salt to taste; mix well and add coconut milk and simmer (about 10 minutes), or until potatoes are nearly cooked. Add fish and simmer until nearly cooked (about 10 minutes), stirring gently; add vinegar and black pepper, and bring to a quick boil without covering. Serve hot over cooked rice and garnish with fresh chopped coriander or parsley.
\par
\par SERVINGS PER RECIPE: 4-6
\par
\par \cf0\f2\fs20
\par }
PARROTFISH in COCONUT MILK
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PARROTFISH in COCONUT MILK\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 20 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Parrotfish Fillets cut in large pieces, \f0
\par 5 Chili Peppers, finely chopped
\par 5 Cloves Garlic, finely sliced
\par 3 Medium Potatoes, cubed
\par 1 Large Onion, finely sliced
\par \f1 1\'bd" Fresh Ginger, finely sliced\f0
\par 12 oz. Coconut Milk
\par 4 Tbsp. Olive Oil
\par 3 tsp. Malt Vinegar
\par 1 tsp. Ground Turmeric
\par Chopped Coriander to garnish
\par Salt - to taste\i0
\par \i Freshly-ground Black Pepper
\par \i0
\par Rub Parrotfish Fillets with salt and set aside; heat oil to hot in a wok; fry onions, garlic, ginger and chilies until onion is just barely golden in color. Reduce heat; add turmeric, potatoes and salt to taste; mix well and add coconut milk and simmer (about 10 minutes), or until potatoes are nearly cooked. Add fish and simmer until nearly cooked (about 10 minutes), stirring gently; add vinegar and black pepper, and bring to a quick boil without covering. Serve hot over cooked rice and garnish with fresh chopped coriander or parsley.
\par
\par SERVINGS PER RECIPE: 4-6
\par \f2
\par \cf0\fs20
\par }
CODFISH with CURRY BUTTER
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2\fcharset2 Symbol;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CODFISH with CURRY BUTTER\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 30-40 Minutes
\par
\par \i 1 Cod Fish, weighing about 2 lbs., headed and gutted, rinsed in cold water and patted dry
\par 4 Cloves Garlic, crushed
\par 2-3 Lemons, cut into wedges
\par 4 oz. Butter, softened
\par 2 Tbsp. Lemon Juice
\par 1 Tbsp. Curry Paste
\par Olive Oil
\par Fresh Parsley, chopped as a garnish
\par Salt - to taste Freshly-ground
\par Black Pepper - to taste
\par \i0
\par Mash or process butter with garlic, curry paste and lemon juice (until smooth); place in a bowl and chill. Rub Cod all over with olive oil; sprinkle lightly with salt and wrap completely in aluminum foil, sealing edges well. Bake (30-40 minutes) at 400\f1\'b0\f0 F, or until flesh is opaque through to bone. Lift fish carefully onto a warmed serving dish; pour juices over fish, garnish with parsley and lemon wedges to the side and serve (serve Curry Butter separately).
\par
\par SERVINGS PER RECIPE: 3-4
\par \f2
\par \cf0\fs20
\par }
GROUPER with CURRY BUTTER
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2\fcharset2 Symbol;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GROUPER with CURRY BUTTER\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 30-40 Minutes
\par
\par \i 1 Small Grouper, weighing about 2 lbs., headed and gutted
\par 4 Cloves Garlic, crushed
\par 2-3 Lemons, cut into wedges
\par 4 oz. Butter, softened
\par 2 Tbsp. Lemon Juice
\par 1 Tbsp. Curry Paste
\par Olive Oil
\par Fresh Parsley, chopped as a garnish
\par Salt - to taste Freshly-ground
\par Black Pepper - to taste
\par \i0
\par Mash or process butter with garlic, curry paste and lemon juice (until smooth); place in a bowl and chill. Rub Grouper all over with olive oil; sprinkle lightly with salt and wrap completely in aluminum foil, sealing edges well. Bake (30-40 minutes) at 400\f1\'b0\f0 F, or until flesh is opaque through to bone. Lift fish carefully onto a warmed serving dish; pour juices over fish, garnish with parsley and lemon wedges to the side and serve (serve Curry Butter separately).
\par
\par SERVINGS PER RECIPE: 3-4
\par \f2
\par \cf0\fs20
\par }
MAHI-MAHI with CURRY BUTTER
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2\fcharset2 Symbol;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MAHI-MAHI with CURRY BUTTER\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 30-40 Minutes
\par
\par \i 1 Small Mahi-Mahi, weighing about 2 lbs., headed and gutted
\par 4 Cloves Garlic, crushed
\par 2-3 Lemons, cut into wedges
\par 4 oz. Butter, softened
\par 2 Tbsp. Lemon Juice
\par 1 Tbsp. Curry Paste
\par Olive Oil
\par Fresh Parsley, chopped as a garnish
\par Salt - to taste Freshly-ground
\par Black Pepper - to taste
\par \i0
\par Mash or process butter with garlic, curry paste and lemon juice (until smooth); place in a bowl and chill. Rub Mahi-Mahi all over with olive oil; sprinkle lightly with salt and wrap completely in aluminum foil, sealing edges well. Bake (30-40 minutes) at 400\f1\'b0\f0 F, or until flesh is opaque through to bone. Lift fish carefully onto a warmed serving dish; pour juices over fish, garnish with parsley and lemon wedges to the side and serve (serve Curry Butter separately).
\par
\par SERVINGS PER RECIPE: 3-4
\par \f2
\par \cf0\fs20
\par }
CURRIED COD FISH
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CURRIED COD FISH \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 10 Minutes
\par
\par \i\f1 1\'bd lbs. Cod Fish Fillets \f0
\par 1 small Green Papaya, peeled, de-seeded and finely sliced
\par \f1 1\'bd cups Chicken Stock \f0
\par 2 Tbsp. Curry Paste
\par \f1 1\'bd Tbsp. Favorite Fish Sauce \f0
\par 1 tsp. Sugar
\par Juice of 1 Lime
\par Salt and Black Pepper - to taste
\par * Curry Paste
\par
\par \i0 Bring chicken stock to a boil in a medium pan and add Curry Paste.* Return to a boil and add sugar and half the fish sauce; add the papaya and boil (3-4 minutes) or until tender, then add the Cod Fillets and simmer (5 minutes), or until just cooked and curry and other flavors have permeated the fish. Just before serving check the seasoning and adjust to taste; add more fish sauce or lime juice as needed.
\par
\par \pard\li720\b * \ul Curry Paste\ulnone\b0
\par \pard \tab 8-16 small red Chilies, chopped
\par \tab 5 Cloves Garlic, chopped
\par \tab 3 Shallots, chopped
\par \tab 1 Stalk Lemongrass, sliced
\par \tab 1 Tbsp. Fresh Turmeric
\par \tab 1 Tbsp. Shrimp Paste
\par \tab 1 tsp. Salt\i
\par \i0
\par \tab Puree all of the ingredients in a food processor until fine, using as little water as possible.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\fs20
\par }
CURRIED ORANGE ROUGHY
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par 1 small Green Papaya, peeled, de-seeded and finely sliced
\par \f1 1\'bd cups Chicken Stock \f0
\par 2 Tbsp. Curry Paste
\par \f1 1\'bd Tbsp. Favorite Fish Sauce \f0
\par 1 tsp. Sugar
\par Juice of 1 Lime
\par Salt and Black Pepper - to taste
\par * Curry Paste
\par
\par \i0 Bring chicken stock to a boil in a large pan and add Curry Paste.* Return to a boil and add sugar and half the fish sauce; add the papaya and boil (3-4 minutes) or until tender, then add the Orange Roughy Fillets and simmer (5 minutes), or until just cooked and curry and other flavors have permeated the fish. Just before serving check the seasoning and adjust to taste; add more fish sauce or lime juice as needed.
\par
\par \pard\li720\b * \ul Curry Paste\ulnone\b0
\par \pard \tab 8-16 small red Chilies, chopped
\par \tab 5 Cloves Garlic, chopped
\par \tab 3 Shallots, chopped
\par \tab 1 Stalk Lemongrass, sliced
\par \tab 1 Tbsp. Fresh Turmeric
\par \tab 1 Tbsp. Shrimp Paste
\par \tab 1 tsp. Salt\i
\par \i0
\par \tab Puree all of the ingredients in a food processor until fine, using as little water as possible.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\fs20
\par }
CURRIED FLOUNDER
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par 1 small Green Papaya, peeled, de-seeded and finely sliced
\par \f1 1\'bd cups Chicken Stock \f0
\par 2 Tbsp. Curry Paste
\par \f1 1\'bd Tbsp. Favorite Fish Sauce \f0
\par 1 tsp. Sugar
\par Juice of 1 Lime
\par Salt and Black Pepper - to taste
\par * Curry Paste
\par
\par \i0 Bring chicken stock to a boil in a medium pan and add Curry Paste.* Return to a boil and add sugar and half the fish sauce; add the papaya and boil (3-4 minutes) or until tender, then add the Flounder Fillets and simmer (5 minutes), or until just cooked and curry and other flavors have permeated the fish. Just before serving check the seasoning and adjust to taste; add more fish sauce or lime juice as needed.
\par
\par \pard\li720\b * \ul Curry Paste\ulnone\b0
\par \pard \tab 8-16 small red Chilies, chopped
\par \tab 5 Cloves Garlic, chopped
\par \tab 3 Shallots, chopped
\par \tab 1 Stalk Lemongrass, sliced
\par \tab 1 Tbsp. Fresh Turmeric
\par \tab 1 Tbsp. Shrimp Paste
\par \tab 1 tsp. Salt
\par
\par \tab Puree all of the ingredients in a food processor until fine, using as little water as possible.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\fs20
\par }
CURRIED HALIBUT
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par 1 small Green Papaya, peeled, de-seeded and finely sliced
\par \f1 1\'bd cups Chicken Stock \f0
\par 2 Tbsp. Curry Paste
\par \f1 1\'bd Tbsp. Favorite Fish Sauce \f0
\par 1 tsp. Sugar
\par Juice of 1 Lime
\par Salt and Black Pepper - to taste
\par * Curry Paste
\par
\par \i0 Bring chicken stock to a boil in a medium pan and add Curry Paste.* Return to a boil and add sugar and half the fish sauce; add the papaya and boil (3-4 minutes) or until tender, then add the Halibut Steaks and simmer (5 minutes), or until just cooked and curry and other flavors have permeated the fish. Just before serving check the seasoning and adjust to taste; add more fish sauce or lime juice as needed.
\par
\par \pard\li720\b * \ul Curry Paste\ulnone\b0
\par \pard \tab 8-16 small red Chilies, chopped
\par \tab 5 Cloves Garlic, chopped
\par \tab 3 Shallots, chopped
\par \tab 1 Stalk Lemongrass, sliced
\par \tab 1 Tbsp. Fresh Turmeric
\par \tab 1 Tbsp. Shrimp Paste
\par \tab 1 tsp. Salt\i
\par \i0
\par \tab Puree all of the ingredients in a food processor until fine, using as little water as possible.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SWORDFISH AU POIVRE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 8-10 Minutes
\par
\par \i 6 Swordfish Steaks, (6-8 oz each)
\par \f1\'bc Stick Butter\f0
\par \f1\'bd cup Flour\f0
\par \f1\'bc cup White Wine\f0
\par 3 Tbsp. Olive Oil
\par 2 Tbsp. Freshly-ground Black Pepper
\par 1 tsp. Salt - or to taste
\par \f1\'bc tsp. Hot red Pepper Flakes - or more, to taste\f0
\par Fresh Parsley, finely chopped - as a garnish
\par
\par \i0 Mix ground pepper and red pepper flakes together well; dredge fish lightly with flour and press pepper mix into both sides of Swordfish Steaks. Heat a heavy black skillet on high heat, add 1 Tbsp. olive oil and heat to hot; immediately add 2 Steaks and cook (2-3 minutes), then turn and cook other side (about 2 minutes); transfer to a heated platter. Scrape pan and repeat same procedure for other Steaks. Allow pan to cool, and over medium heat, melt butter and add wine; bring to a boil, stirring all the time; pour wine/butter sauce over the fish and serve, garnished with fresh parsley
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GROUPER AU POIVRE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 8-10 Minutes
\par
\par \i 6 Grouper Steaks, (6-8 oz. each)
\par \f1\'bd Stick Butter\f0
\par \f1\'bd cup Flour\f0
\par \f1\'bc cup White Wine\f0
\par 3 Tbsp. Olive Oil
\par 2 Tbsp. Freshly-ground Black Pepper
\par 1 tsp. Salt - or to taste
\par \f1\'bc tsp. Hot red Pepper Flakes - or more, to taste\f0
\par Fresh Parsley, finely chopped - as a garnish
\par
\par \i0 Mix ground pepper and red pepper flakes together well; dredge fish lightly with flour and press pepper mix into both sides of Grouper Steaks. Heat a heavy black skillet on high heat, add 1 Tbsp. olive oil and heat to hot; immediately add 2 Steaks and cook (2-3 minutes), then turn and cook other side (about 2 minutes); transfer to a heated platter. Scrape pan and repeat same procedure for other Steaks. Allow pan to cool, and over medium heat, melt butter and add wine; bring to a boil, stirring all the time; pour wine/butter sauce over the fish and serve, garnished with fresh parsley
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MAHI-MAHI AU POIVRE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 8-10 Minutes
\par
\par \i 6 Mahi-Mahi Steaks, (6-8 oz. each)
\par \f1\'bd Stick Butter\f0
\par \f1\'bd cup Flour\f0
\par \f1\'bc cup White Wine\f0
\par 3 Tbsp. Olive Oil
\par 2 Tbsp. Freshly-ground Black Pepper
\par 1 tsp. Salt - or to taste
\par \f1\'bc tsp. Hot red Pepper Flakes - or more, to taste\f0
\par Fresh Parsley, finely chopped - as a garnish
\par
\par \i0 Mix ground pepper and red pepper flakes together well; dredge fish lightly with flour and press pepper mix into both sides of Mahi-Mahi Steaks. Heat a heavy black skillet on high heat, add 1 Tbsp. olive oil and heat to hot; immediately add 2 Steaks and cook (2-3 minutes), then turn and cook other side (about 2 minutes); transfer to a heated platter. Scrape pan and repeat same procedure for other Steaks. Allow pan to cool, and over medium heat, melt butter and add wine; bring to a boil, stirring all the time; pour wine/butter sauce over the fish and serve, garnished with fresh parsley
\par
\par SERVINGS PER RECIPE: 6
\par
\par \cf0\fs20
\par }
TUNA au POIVRE
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\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TUNA AU POIVRE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 8-10 Minutes
\par
\par \i 6 Tuna Steaks, (6-8 oz. each)
\par \f1\'bd Stick Butter\f0
\par \f1\'bd cup Flour\f0
\par \f1\'bc cup White Wine\f0
\par 3 Tbsp. Olive Oil
\par 2 Tbsp. Freshly-ground Black Pepper
\par 1 tsp. Salt - or to taste
\par \f1\'bc tsp. Hot red Pepper Flakes - or more, to taste\f0
\par Fresh Parsley, finely chopped - as a garnish
\par
\par \i0 Mix ground pepper and red pepper flakes together well; dredge fish lightly with flour and press pepper mix into both sides of Tuna Steaks. Heat a heavy black skillet on high heat, add 1 Tbsp. olive oil and heat to hot; immediately add 2 Steaks and cook (2-3 minutes), then turn and cook other side (about 2 minutes); transfer to a heated platter. Scrape pan and repeat same procedure for other Steaks. Allow pan to cool, and over medium heat, melt butter and add wine; bring to a boil, stirring all the time; pour wine/butter sauce over the fish and serve, garnished with fresh parsley
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 DILLED FLOUNDER, POACHED in BEER\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 20-25 Minutes
\par
\par \i 2 lbs. Flounder Fillets, rinsed in cold water
\par 4 Sprigs Dill
\par 3 Cloves Garlic, finely diced
\par 2 cups Beer
\par \f1\'bd cup Half and Half Cream\f0
\par 1 tsp. Lemon Juice, freshly squeezed
\par \f1\'bc tsp. Cayenne Pepper\f0
\par 1 tsp. Paprika
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh parsley, chopped - as a garnish
\par \i0
\par Combine Flounder Fillets, dill, garlic, beer, lemon juice, and cayenne in a large skillet; poach fish over medium heat, until golden in color, then remove fish to a platter with a slotted spoon. Simmer liquid over medium-low heat to reduce by half; turn heat to low and stir in cream and paprika. Simmer slowly, stirring until thickened and remove dill sprigs; season to taste with salt and pepper. Pour cream-dill sauce over fish and serve hot, garnished with fresh parsley.
\par
\par SERVINGS PER RECIPE: 6
\par
\par \cf0\fs20
\par }
DILLED RED SNAPPER, POACHED in BEER
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 DILLED RED SNAPPER, POACHED in BEER\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 20-25 Minutes
\par
\par \i 2 lbs. red Snapper Fillets, rinsed in cold water
\par 4 Sprigs Dill
\par 4 Cloves Garlic, finely diced
\par 2 cups Beer
\par \f1\'bd cup Half and Half Cream\f0
\par 1 tsp. Lemon Juice, freshly squeezed
\par \f1\'bc tsp. Cayenne Pepper\f0
\par 1 tsp. Paprika
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh parsley, chopped - as a garnish
\par \i0
\par Combine red Snapper Fillets with dill sprigs, garlic, beer, lemon juice, and cayenne in a large skillet; poach fish over medium heat, until golden in color, then remove fish to a platter with a slotted spoon. Simmer liquid over medium-low heat to reduce by half; turn heat to low and stir in cream and paprika. Simmer slowly, stirring until thickened and remove dill sprigs; season to taste with salt and pepper. Pour cream-dill sauce over fish and serve hot, garnished with fresh parsley.
\par
\par SERVINGS PER RECIPE: 6
\par \f2
\par \cf0\fs20
\par }
DILLED CATFISH, POACHED in BEER
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 DILLED CATFISH, POACHED in BEER\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: 20-25 Minutes
\par
\par \i 2 lbs. Catfish Fillets
\par 4 Sprigs Dill
\par 4 Cloves Garlic, finely diced
\par 2 cups Beer
\par \f1\'bd cup Half and Half Cream\f0
\par 1 tsp. Lemon Juice, freshly squeezed
\par \f1\'bc tsp. Cayenne Pepper\f0
\par 1 tsp. Paprika
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh parsley, chopped - as a garnish
\par \i0
\par Combine Catfish Fillets, dill sprigs, garlic, beer, lemon juice, and cayenne in a large skillet; poach fish over medium heat, until golden in color, then remove fish to a platter with a slotted spoon. Simmer liquid over medium-low heat to reduce by half; turn heat to low and stir in cream and paprika. Simmer slowly, stirring until thickened and remove dill sprigs; season to taste with salt and pepper. Pour cream-dill sauce over fish and serve hot, garnished with fresh parsley.
\par
\par SERVINGS PER RECIPE: 6
\par \f2
\par \cf0\fs20
\par }
GINGERED MAHI-MAHI, BARBEQUED
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par 1 (1") piece Fresh Ginger, peeled, chopped and minced
\par 1 cup Soy Sauce
\par \f1\'be cup Dry White Wine\f0
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd cup Onion, finely chopped\f0
\par \f1\'bc tsp. Hot Pepper Sauce (optional)\f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par
\par \i0 Cut shallow gashes along each side of Mahi-Mahi from top to bottom, every inch or so, then put fish in a large baking dish. In a separate bowl, mix all the other ingredients together to make marinade and pour over fish; marinate at least 1 hour in refrigerator. When ready, fire up the barbecue to medium heat, brush both sides of fish with olive oil (to seal in the marinade) and grill slowly 5-6" from coals.
\par
\par Every so often, slide a long spatula under fish to prevent sticking to grill, cook (10 minutes) and turn fish carefully; barbecue (about 10 minutes longer) or until fish is done. Carefully remove fish from grill so it doesn't fall apart an serve hot, garnished with sprigs of fresh parsley and lemon wedges.
\par
\par SERVINGS PER RECIPE: 6
\par
\par \cf0\f2\fs20
\par }
GINGERED PORGY, BARBEQUED
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par 1 (1") piece Fresh Ginger, peeled, chopped and
\par minced
\par 1 cup Soy Sauce
\par \f1\'be cup Dry White Wine\f0
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd cup Onion, finely chopped\f0
\par \f1\'bc tsp. Hot Pepper Sauce (optional)\f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par
\par \i0 Cut shallow gashes along each side of Porgy from top to bottom, every inch or so, then put fish in a large baking dish. In a separate bowl, mix all the other ingredients together to make marinade and pour over fish; marinate at least 1 hour in refrigerator. When ready, fire up the barbecue to medium heat, brush both sides of fish with olive oil (to seal in the marinade) and grill slowly 5-6" from coals.
\par
\par Every so often, slide a long spatula under fish to prevent sticking to grill, cook (10 minutes) and turn fish carefully; barbecue (about 10 minutes longer) or until fish is done. Carefully remove fish from grill so it doesn't fall apart an serve hot, garnished with sprigs of fresh parsley and lemon wedges.
\par
\par SERVINGS PER RECIPE: 6
\par
\par \f2\fs20
\par }
GINGERED GROUPER, BARBEQUED
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par 1 (1") piece Fresh Ginger, peeled, chopped and minced
\par 1 cup Soy Sauce
\par \f1\'be cup Dry White Wine\f0
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd cup Onion, finely chopped\f0
\par \f1\'bc tsp. Hot Pepper Sauce (optional)\f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par
\par \i0 Cut shallow gashes along each side of Grouper from top to bottom, every inch or so, then put fish in a large baking dish. In a separate bowl, mix all the other ingredients together to make marinade and pour over fish; marinate at least 1 hour in refrigerator. When ready, fire up the barbecue to medium heat, brush both sides of fish with olive oil (to seal in the marinade) and grill slowly 5-6" from coals.
\par
\par Every so often, slide a long spatula under fish to prevent sticking to grill, cook (10 minutes) and turn fish carefully; barbecue (about 10 minutes longer) or until fish is done. Carefully remove fish from grill so it doesn't fall apart an serve hot, garnished with sprigs of fresh parsley and lemon wedges.
\par
\par SERVINGS PER RECIPE: 6
\par \f2
\par \cf0\f0\fs20
\par }
TUNA, STIR-FRIED with SCALLOPS
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par \f1\'be lb. Sea Scallops, washed and patted dry\f0
\par 1 cup Snow Peas, trimmed
\par 1 cup Bamboo Shoots
\par \f1\'bc cup Olive Oil mixed with 2 tsp. Sesame Oil \f0
\par 3 Tbsp. Soy Sauce
\par 3 Tbsp. White Wine
\par 1 Tbsp. Balsamic Vinegar
\par 1 tsp. Hot Pepper Sauce, or to taste
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par Flour for dredging fish chunks
\par
\par \i0 While wok is pre-heating, separately dredge all Tuna chunks and Scallops in flour (remove excess flour). Add olive oil/sesame oil mix to wok and stir-fry snow peas and bamboo shoots (1 minute or less); remove and drain. Add hot pepper sauce to oil, along with white wine and vinegar and fry Tuna (3-4 minutes) stirring all the time; add Scallops and fry (1 minute). Remove and drain on paper toweling. Serve hot, mixed with snow peas and bamboo shoots.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\fs20
\par }
FLOUNDER, STIR-FRIED with SCALLOPS
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par \f1\'be lb. Sea Scallops, washed and patted dry\f0
\par 1 cup Snow Peas, trimmed
\par 1 cup Bamboo Shoots
\par \f1\'bc cup Olive Oil mixed with 2 tsp. Sesame Oil \f0
\par 3 Tbsp. Soy Sauce
\par 3 Tbsp. White Wine
\par 1 Tbsp. Balsamic Vinegar
\par 1 tsp. Hot Pepper Sauce, or to taste
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par Flour for dredging fish chunks
\par
\par \i0 While wok is pre-heating, separately dredge all Flounder chunks and Scallops in flour (remove excess flour). Add olive oil/sesame oil mix to wok and stir-fry snow peas and bamboo shoots (1 minute or less); remove and drain. Add hot pepper sauce to oil, along with white wine and vinegar and fry Flounder (3-4 minutes) stirring all the time; add Scallops and fry (1 minute). Remove and drain on paper toweling. Serve hot, mixed with snow peas and bamboo shoots.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\fs20
\par }
CATFISH, STIR-FRIED with SCALLOPS
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par \f1\'be lb. Sea Scallops, washed and patted dry\f0
\par 1 cup Snow Peas, trimmed
\par 1 cup Bamboo Shoots
\par \f1\'bc cup Olive Oil mixed with 2 tsp. Sesame Oil \f0
\par 3 Tbsp. Soy Sauce
\par 3 Tbsp. White Wine
\par 1 Tbsp. Balsamic Vinegar
\par 1 tsp. Hot Pepper Sauce, or to taste
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par Flour for dredging fish chunks
\par
\par \i0 While wok is pre-heating, separately dredge all Catfish chunks and Scallops in flour (remove excess flour). Add olive oil/sesame oil mix to wok and stir-fry snow peas and bamboo shoots (1 minute or less); remove and drain. Add hot pepper sauce to oil, along with white wine and vinegar and fry Catfish (3-4 minutes) stirring all the time; add Scallops and fry (1 minute). Remove and drain on paper toweling. Serve hot, mixed with snow peas and bamboo shoots.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\fs20
\par }
ORANGE ROUGHY, STIR-FRIED with SCALLOPS
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\par \f1\'be lb. Sea Scallops, washed and patted dry\f0
\par 1 cup Snow Peas, trimmed
\par 1 cup Bamboo Shoots
\par \f1\'bc cup Olive Oil mixed with 2 tsp. Sesame Oil \f0
\par 3 Tbsp. Soy Sauce
\par 3 Tbsp. White Wine
\par 1 Tbsp. Balsamic Vinegar
\par 1 tsp. Hot Pepper Sauce, or to taste
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par Flour for dredging fish chunks
\par
\par \i0 While wok is pre-heating, separately dredge all Orange Roughy chunks and Scallops in flour (remove excess flour). Add olive oil/sesame oil mix to wok and stir-fry snow peas and bamboo shoots (1 minute or less); remove and drain. Add hot pepper sauce to oil, along with white wine and vinegar and fry Orange Roughy (3-4 minutes) stirring all the time; add Scallops and fry (1 minute). Remove and drain on paper toweling. Serve hot, mixed with snow peas and bamboo shoots.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\fs20
\par }
PAN-FRIED CATFISH with TOMATO-HERB SAUCE
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN-FRIED CATFISH with TOMATO-HERB SAUCE\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-25 Minutes
\par
\par \i 2 lbs. Catfish Fillets, rinsed in cold water and patted dry
\par 4-6 Green Onions, chopped for garnish
\par 4 Sprigs Fresh Parsley as a garnish
\par 2 cups canned Tomatoes, with juice
\par 1 cup Onion, minced
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd cup White Wine (or Water)\f0
\par 2 Tbsp. Butter or Margarine
\par 2 Tbsp. Tomato Paste
\par 1 tsp. minced Garlic
\par 1 tsp. Dried Thyme
\par \f1\'bd tsp. Dried Tarragon\f0
\par \f1\'bd tsp. Dried Basil\f0
\par \f1\'bd tsp. Hot Pepper Sauce\f0
\par Salt and Freshly-ground Black Pepper - to taste
\par Flour for dredging
\par Tomato-Herb Sauce*
\par
\par \i0 Heat a non-stick saucepan over medium heat and add olive oil; dredge Catfish Fillets in flour and put in pan; bring heat to high and cook (about 3 minutes) each side. Remove from heat, drain on paper towels; pour 1-2 Tbsp. Tomato-Herb Sauce* over each fillet, garnish with green onions and a sprig of fresh parsley. Serve immediately.
\par
\par * To make Tomato-Herb Sauce: Melt butter in over medium heat and add garlic and onion; cook until soft (do not brown); stir in tomatoes, tomato paste and wine (or water), tarragon, thyme, and basil. Cook (15 minutes), stirring occasionally and seasoning with hot pepper sauce, salt and pepper to taste. When cooked, puree briefly in a food processor.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\fs20
\par }
PAN-FRIED TILAPIA with TOMATO-HERB SAUCE
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN-FRIED TILAPIA with TOMATO-HERB SAUCE\cf2\b0
\par \ulnone
\par COOKING TIME: 20-25 Minutes
\par
\par \i 2 lbs. Tilapia Fillets, rinsed in cold water and patted
\par dry
\par 4-6 Green Onions, chopped for garnish
\par 4 Sprigs Fresh Parsley as a garnish
\par 2 cups canned Tomatoes, with juice
\par 1 cup Onion, minced
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd cup White Wine (or Water)\f0
\par 2 Tbsp. Butter or Margarine
\par 2 Tbsp. Tomato Paste
\par 1 tsp. minced Garlic
\par 1 tsp. Dried Thyme
\par \f1\'bd tsp. Dried Tarragon\f0
\par \f1\'bd tsp. Dried Basil\f0
\par \f1\'bd tsp. Hot Pepper Sauce\f0
\par Salt and Freshly-ground Black Pepper - to taste
\par Flour for dredging
\par Tomato Herb Sauce*
\par
\par \i0 Heat a non-stick saucepan over medium heat and add olive oil; dredge Tilapia Fillets in flour and put in pan; bring heat to high and cook (about 3 minutes) each side. Remove from heat, drain on paper towels; pour 1-2 Tbsp. Tomato-Herb Sauce* over each fillet, garnish with green onions and a sprig of fresh parsley. Serve immediately.
\par
\par * To make Tomato-Herb Sauce: Melt butter in over medium heat and add garlic and onion; cook until soft (do not brown); stir in tomatoes, tomato paste and wine (or water), tarragon, thyme, and basil. Cook (15 minutes), stirring occasionally and seasoning with hot pepper sauce, salt and pepper to taste. When cooked, puree briefly in a food processor.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \fs20
\par }
PAN-FRIED TILEFISH with TOMATO-HERB SAUCE
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN-FRIED TILEFISH with TOMATO-HERB SAUCE\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-25 Minutes
\par
\par \i 2-3 lb. Tilefish, skinned and cleaned
\par 4-6 Green Onions, chopped for garnish
\par 4 Sprigs Fresh Parsley as a garnish
\par 2 cups canned Tomatoes, with juice
\par 1 cup Onion, minced
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd cup White Wine (or Water)\f0
\par 2 Tbsp. Butter or Margarine
\par 2 Tbsp. Tomato Paste
\par 1 tsp. Dried Thyme
\par 1 tsp. minced Garlic
\par \f1\'bd tsp. Dried Tarragon\f0
\par \f1\'bd tsp. Dried Basil\f0
\par \f1\'bd tsp. Hot Pepper Sauce\f0
\par Salt and Freshly-ground Black Pepper - to taste
\par Flour for dredging
\par Tomato-Herb Sauce
\par
\par \i0 Rinse Tilefish in cold water and dry with paper toweling. Heat a non-stick saucepan over medium heat and add olive oil; dredge Fillets in flour and put in pan; bring heat to high and cook (about 3 minutes) each side. Remove from heat, drain on paper towels; pour 1-2 Tbsp. Tomato-Herb Sauce* over each fish, garnish with green onions and a sprig of fresh parsley. Serve immediately.
\par
\par * To make Tomato-Herb Sauce: Melt butter in over medium heat and add garlic and onion; cook until soft (do not brown); stir in tomatoes, tomato paste and wine (or water), tarragon, thyme, and basil. Cook (15 minutes), stirring occasionally and seasoning with hot pepper sauce, salt and pepper to taste. When cooked, puree briefly in a food processor.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\fs20
\par }
PAN-FRIED ROCKFISH with TOMATO-HERB SAUCE
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN-FRIED ROCKFISH with TOMATO-HERB SAUCE\cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-25 Minutes
\par
\par \i 2 lbs. Rockfish Fillets
\par 4-6 Green Onions, chopped for garnish
\par 4 Sprigs Fresh Parsley as a garnish
\par 2 cups canned Tomatoes, with juice
\par 1 cup Onion, minced
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd cup White Wine (or Water)\f0
\par 2 Tbsp. Butter or Margarine
\par 2 Tbsp. Tomato Paste
\par 1 tsp. Dried Thyme
\par 1 tsp. minced Garlic
\par \f1\'bd tsp. Dried Tarragon\f0
\par \f1\'bd tsp. Dried Basil\f0
\par \f1\'bd tsp. Hot Pepper Sauce\f0
\par Salt and Freshly-ground Black Pepper - to taste
\par Flour for dredging
\par Tomato-Herb Sauce*
\par
\par \i0 Rinse Rockfish Fillets in cold water and dry with paper toweling. Heat a non-stick saucepan over medium heat and add olive oil; dredge Fillets in flour and put in pan; bring heat to high and cook (about 3 minutes) each side. Remove from heat, drain on paper towels; pour 1-2 Tbsp. Tomato-Herb Sauce* over each fillet, garnish with green onions and a sprig of fresh parsley. Serve immediately.
\par
\par * To make Tomato-Herb Sauce: Melt butter in over medium heat and add garlic and onion; cook until soft (do not brown); stir in tomatoes, tomato paste and wine (or water), tarragon, thyme, and basil. Cook (15 minutes), stirring occasionally and seasoning with hot pepper sauce, salt and pepper to taste. When cooked, puree briefly in a food processor.
\par
\par SERVINGS PER RECIPE: 4
\par \f2
\par \cf0\fs20
\par }
PAN-FRIED BLUEFISH with SPICY GINGER-GARLIC
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN-FRIED BLUEFISH with SPICY GINGER-GARLIC\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 10 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Bluefish Fillets, rinsed in cold water and patted dry\f0
\par \f1 1\'bd-2\f0 " Fresh Ginger, peeled and finely grated
\par 4 Cloves Garlic, minced
\par 1 cup All-purpose Flour
\par \f1\'be cup Chicken Broth\f0
\par \f1\'bd cup Vegetable Oil\f0
\par 1 Tbsp. Olive Oil
\par 1 Tbsp. Dry White Wine
\par 1 Tbsp. Soy Sauce
\par \f1\'bc-\'bd tsp. Hot Pepper Sauce - or to taste\f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par \i0
\par Heat a medium-large skillet over medium heat to hot, then add vegetable oil and heat to hot. Dredge Bluefish Fillets in flour and carefully place in oil. Cook (about 4 minutes, each side), or until fish browns well, then remove from pan and drain on paper toweling. Drain oil and wipe pan clean of oil and fish crust; return to high heat and add olive oil, garlic and ginger; stir and cook (20 seconds) then add white wine, then chicken broth and cook briefly. Add soy sauce and cook (30 seconds to 1 minute); add hot pepper sauce to taste, stir mixture well then remove from heat. Pour sauce over Bluefish Fillets and serve right away.
\par
\par SERVINGS PER RECIPE: 4-5
\par
\par \cf0\f2\fs20
\par }
PAN-FRIED GROUPER with SPICY GINGER-GARLIC
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN-FRIED GROUPER with SPICY GINGER-GARLIC\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 10 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Grouper Fillets, rinsed in cold water and patted dry\f0
\par \f1 1\'bd-2\f0 " Fresh Ginger, peeled and finely grated
\par 4 Cloves Garlic, minced
\par 1 cup All-purpose Flour
\par \f1\'be cup Chicken Broth\f0
\par \f1\'bd cup Vegetable Oil\f0
\par 1 Tbsp. Olive Oil
\par 1 Tbsp. Dry White Wine
\par 1 Tbsp. Soy Sauce
\par \f1\'bc-\'bd tsp. Hot Pepper Sauce - or to taste\f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste\i0
\par
\par Heat a medium-large skillet over medium heat to hot, then add vegetable oil and heat to hot. Dredge Grouper Fillets in flour and carefully place in oil. Cook (about 4 minutes, each side), or until fish browns well, then remove from pan and drain on paper toweling. Drain oil and wipe pan clean of oil and fish crust; return to high heat and add olive oil, garlic and ginger; stir and cook (20 seconds) then add white wine, then chicken broth and cook briefly. Add soy sauce and cook (30 seconds-1 minute); add hot pepper sauce to taste, stir mixture well then remove from heat. Pour sauce over Grouper Fillets and serve right away.
\par
\par SERVINGS PER RECIPE: 4-5
\par
\par \cf0\f2\fs20
\par }
PAN-FRIED MAHI-MAHI with SPICY GINGER-GARLIC SAUCE
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PAN-FRIED MAHI-MAHI with SPICY GINGER-GARLIC SAUCE\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 10 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Mahi-Mahi Fillets, rinsed in cold water and patted dry\f0
\par \f1 1\'bd-2\f0 " Fresh Ginger, peeled and finely grated
\par 4 Cloves Garlic, minced
\par 1 cup All-purpose Flour
\par \f1\'be cup Chicken Broth\f0
\par \f1\'bd cup Vegetable Oil\f0
\par 1 Tbsp. Olive Oil
\par 1 Tbsp. Dry White Wine
\par 1 Tbsp. Soy Sauce
\par \f1\'bc-\'bd tsp. Hot Pepper Sauce - or to taste\f0
\par Salt - to taste
\par Freshly-ground Black Pepper - to taste
\par \i0
\par Heat a medium-large skillet over medium heat to hot, then add vegetable oil and heat to hot. Dredge Mahi-Mahi Fillets in flour and carefully place in oil. Cook (about 4 minutes each side), or until fish browns well, then remove from pan and drain on paper toweling. Drain oil and wipe pan clean of oil and fish crust; return to high heat and add olive oil, garlic and ginger; stir and cook (20 seconds) then add white wine, then chicken broth and cook briefly. Add soy sauce and cook (30 seconds-1 minute); add hot pepper sauce to taste, stir mixture well then remove from heat. Pour sauce over Mahi-Mahi Fillets and serve right away.
\par
\par SERVINGS PER RECIPE: 4-5
\par
\par \cf0\fs20
\par }
BARBECUED LIME-SOY RED SNAPPER
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BARBECUED LIME-SOY RED SNAPPER \cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: 8-10 Minutes
\par
\par \i 3-4 (1" thick) red Snapper Steaks
\par 4 Cloves Garlic, minced
\par 3-4 Limes, freshly squeezed for juice
\par 2 Lemons, cut into wedges
\par 4 Tbsp. Soy Sauce
\par 2 Tbsp. Olive Oil
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Fresh parsley, chopped - as a garnish
\par \i0
\par Soak Snapper Steaks in a mix of lime juice and soy sauce for about 30 minutes, turning Steaks frequently, to marinate thoroughly; when done, brush with olive oil to seal in flavors. Heat barbecue to hot, and cook fish 3-4" from heat source (about 5 minutes), or until nicely browned; turn Steaks and cook other side (4-5 minutes longer), or until fish is opaque throughout. Serve immediately garnished with fresh parsley, and lemon wedges to the side.
\par Soak Grouper Steaks in a mix of lime juice and soy sauce for about 30 minutes, turning Steaks frequently, to marinate thoroughly; when done, brush with olive oil to seal in flavors. Heat barbecue to hot, and cook fish 3-4" from heat source (about 5 minutes), or until nicely browned; turn Steaks and cook other side (4-5 minutes longer), or until fish is opaque throughout. Serve immediately garnished with fresh parsley, and lemon wedges to the side.
\par
\par SERVINGS PER RECIPE: 3-4
\par
\par \cf0\fs20
\par }
BARBECUED LIME-SOY MAKO SHARK
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}}
\par Soak Mako Steaks in a mix of lime juice and soy sauce for about 30 minutes, turning Steaks frequently, to marinate thoroughly; when done, brush Steaks with olive oil to seal in flavors. Heat barbecue to hot, and cook fish 3-4" from heat source (about 5 minutes), or until nicely browned; turn Steaks and cook other side (4-5 minutes longer), or until fish is opaque throughout. Serve immediately garnished with fresh parsley, and lemon wedges to the side.
\par
\par SERVINGS PER RECIPE: 3-4\f1
\par
\par \cf0\fs20
\par }
BARBECUED LIME-SOY SALMON
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\froman\fprq2 Times New Roman;}}
\par Soak Salmon Steaks in a mix of lime juice and soy sauce for about 30 minutes, turning Steaks frequently, to marinate thoroughly. After Steaks have been thoroughly marinated, brush with olive oil to seal in flavors. Heat barbecue to hot, and cook fish 3-4" from heat source (about 5 minutes), or until nicely browned; turn Steaks and cook other side (4-5 minutes longer), or until fish is opaque throughout. Serve immediately garnished with fresh parsley, and lemon wedges to the side.
\par
\par SERVINGS PER RECIPE: 3-4\f1
\par
\par \cf0\fs20
\par }
CHEESE-BAKED FLOUNDER
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2\fcharset2 Symbol;}{\f3\froman\fprq2 Times New Roman;}}
\par \i 2 lbs. Flounder Fillets, rinsed in cold water, and patted dry
\par 1 cup Sour Cream
\par \f1\'be cup Grated Cheddar Cheese\f0
\par \f1\'bd cup Onion, finely minced\f0
\par 2 tsp. Seafood Seasoning
\par 1 tsp. Dill Weed
\par \f1\'bd tsp. freshly-ground Black Pepper - or to taste\f0
\par Salt - to taste
\par Fresh Parsley, chopped
\par \i0
\par Place Flounder Fillets in a baking dish and sprinkle lightly with dill weed. In a bowl, mix sour cream, seafood seasoning, and black pepper together and spread this mixture over fish Fillets. Sprinkle with chopped onion, grated cheddar cheese, and fresh parsley over top, then bake at 400\f2\'b0\f0 F, until lightly browned and the fish flakes easily when tested with a fork.
\par \i 2 lbs. Blackfish Fillets, rinsed in cold water, and patted dry
\par 1 cup Sour Cream
\par \f1\'be cup Grated Cheddar Cheese\f0
\par \f1\'bd cup Onion, finely minced\f0
\par 2 tsp. Seafood Seasoning
\par 1 tsp. Dill Weed
\par \f1\'bd tsp. freshly-ground Black Pepper - or to taste\f0
\par Salt - to taste
\par Fresh Parsley, chopped
\par \i0
\par Place Blackfish Fillets in a baking dish and sprinkle lightly with dill weed. In a bowl, mix sour cream, seafood seasoning, and black pepper together and spread this mixture over fish Fillets. Sprinkle with chopped onion, grated cheddar cheese, and fresh parsley over top, then bake at 400\f2\'b0\f0 F, until lightly browned and the fish flakes easily when tested with a fork.
\par \i 2 lbs. Catfish Fillets, rinsed in cold water, and patted dry
\par 1 cup Sour Cream
\par \f1\'be cup Grated Cheddar Cheese\f0
\par \f1\'bd cup Onion, finely minced\f0
\par 2 tsp. Seafood Seasoning
\par 1 tsp. Dill Weed
\par \f1\'bd tsp. freshly-ground Black Pepper - or to taste\f0
\par Salt - to taste
\par Fresh Parsley, chopped
\par \i0
\par Place Catfish Fillets in a baking dish and sprinkle lightly with dill weed. In a bowl, mix sour cream, seafood seasoning, and black pepper together and spread this mixture over fish Fillets. Sprinkle with chopped onion, grated cheddar cheese, and fresh parsley over top, then bake at 400\f2\'b0\f0 F, until lightly browned and the fish flakes easily when tested with a fork.
\par \i 2 lbs. Porgy Fillets, rinsed in cold water, and patted
\par dry
\par 1 cup Sour Cream
\par \f1\'be cup Grated Cheddar Cheese\f0
\par \f1\'bd cup Onion, finely minced\f0
\par 2 tsp. Seafood Seasoning
\par 1 tsp. Dill Weed
\par \f1\'bd tsp. freshly-ground Black Pepper - or to taste\f0
\par Salt - to taste
\par Fresh Parsley, chopped
\par \i0
\par Place Porgy Fillets in a baking dish and sprinkle lightly with dill weed. In a bowl, mix sour cream, seafood seasoning, and black pepper together and spread this mixture over fish Fillets. Sprinkle with chopped onion, grated cheddar cheese, and fresh parsley over top, then bake at 400\f2\'b0\f0 F, until lightly browned and the fish flakes easily when tested with a fork.
\par \i 2 lbs. Cod Fillets, rinsed in cold water, and patted dry
\par 1 cup Sour Cream
\par \f1\'be cup Grated Cheddar Cheese\f0
\par \f1\'bd cup Onion, finely minced\f0
\par 2 tsp. Seafood Seasoning
\par 1 tsp. Dill Weed
\par \f1\'bd tsp. freshly-ground Black Pepper - or to taste\f0
\par Salt - to taste
\par Fresh Parsley, chopped
\par \i0
\par Place Cod Fillets in a baking dish and sprinkle lightly with dill weed. In a bowl, mix sour cream, seafood seasoning, and black pepper together and spread this mixture over fish Fillets. Sprinkle with chopped onion, grated cheddar cheese, and fresh parsley over top, then bake at 400\f2\'b0\f0 F, until lightly browned and the fish flakes easily when tested with a fork.
\par \ulnone 4 (4-6 oz.) Grouper Fillets or Steaks, thawed if necessary; rinse in cold water and pat dry
\par 2 Lemons, cut into wedges
\par \f1\'bd cup Vermouth\f0
\par 1/3 cup Butter or margarine
\par 2 Tbsp. Cajun Blackened Seasoning Mix
\par \f1 1\'bd Tbsp. Garlic, minced\f0
\par Lemon Wedge
\par \i0
\par Melt butter in large skillet over medium-high heat. Stir in Cajun seasoning and garlic; cook ( 2 minutes), stirring constantly; add vermouth and cook (3 minutes), stirring constantly. Add Grouper Steaks or Fillets and cook (10 minutes per inch of thickness, measured at thickest part), or until fish just flakes when tested with fork. Serve garnished with fresh parsley and with lemon wedges to the side.
\par \ulnone 4 (4-6 oz.) Mahi-Mahi Fillets or Steaks, thawed if necessary; rinse in cold water and pat dry
\par 2 Lemons, cut into wedges
\par \f1\'bd cup Vermouth\f0
\par 1/3 cup Butter or margarine
\par 2 Tbsp. Cajun Blackened Seasoning Mix
\par \f1 1\'bd Tbsp. Garlic, minced\f0
\par Lemon Wedge
\par \i0
\par Melt butter in large skillet over medium-high heat. Stir in Cajun seasoning and garlic; cook ( 2 minutes), stirring constantly; add vermouth and cook (3 minutes), stirring constantly. Add Mahi-Mahi Steaks or Fillets and cook (10 minutes per inch of thickness, measured at thickest part), or until fish just flakes when tested with fork. Serve garnished with fresh parsley and with lemon wedges to the side.
\par \ulnone 4 (4-6 oz.) Trout Fillets, thawed if necessary; rinse in cold water and pat dry
\par 2 Lemons, cut into wedges
\par \f1\'bd cup Vermouth\f0
\par 1/3 cup Butter or margarine
\par 2 Tbsp. Cajun Blackened Seasoning Mix
\par \f1 1\'bd Tbsp. Garlic, minced\f0
\par Lemon Wedge
\par \i0
\par Melt butter in large skillet over medium-high heat. Stir in Cajun seasoning and garlic; cook ( 2 minutes), stirring constantly; add vermouth and cook (3 minutes), stirring constantly. Add Trout Fillets and cook (10 minutes per inch of thickness, measured at thickest part), or until fish just flakes when tested with fork. Serve garnished with fresh parsley and with lemon wedges to the side.
\par \ulnone 4 (4-6 oz.) Catfish Fillets or Steaks, thawed if necessary; rinse in cold water and pat dry
\par 2 Lemons, cut into wedges
\par \f1\'bd cup Vermouth\f0
\par 1/3 cup Butter or margarine
\par 2 Tbsp. Cajun Blackened Seasoning Mix
\par \f1 1\'bd Tbsp. Garlic, minced\f0
\par Lemon Wedge
\par \i0
\par Melt butter in large skillet over medium-high heat. Stir in Cajun seasoning and garlic; cook ( 2 minutes), stirring constantly; add vermouth and cook (3 minutes), stirring constantly. Add Catfish Steaks or Fillets and cook (10 minutes per inch of thickness, measured at thickest part), or until fish just flakes when tested with fork. Serve garnished with fresh parsley and with lemon wedges to the side.
\par 2 cups Flounder Fillets, cut into bite-sized pieces
\par 4 Cloves Garlic, minced
\par \f1\'bd each, red and Yellow Bell Peppers, sliced into \'bc" strips\f0
\par 1 cup Each Chinese Green Peas
\par 1 cup Brown Mushrooms, sliced
\par \f1\'bd cup Green Onions, sliced\f0
\par 2 Tbsp. Olive Oil
\par 2 Tbsp. Sesame Seeds, toasted
\par Salt - to taste
\par Freshly-ground Black Pepper-to taste
\par Hot Cooked Rice
\par \i0
\par Place oil in skillet or wok and heat until very hot; add garlic and stir-fry for 30 seconds; add red and yellow pepper strips, pea pods and mushrooms. Stir-fry (1 minute), add 2 Tbsp. water, cover and cook (2 minutes), stirring frequently until vegetables are tender-crisp. Add Flounder pieces and green onions. Stir-fry (2-3 minutes), or until fish is opaque through; season to taste with salt and pepper; sprinkle with sesame seeds and serve on hot cooked rice.
\par \f1 2\'bd cups Sole Fillets, cut into bite-sized pieces\f0
\par 3 Cloves Garlic, minced
\par \f1\'bd each, red and Yellow Bell Peppers, sliced into \'bc" strips\f0
\par 1 cup Snow Peas
\par 1 cup Mushrooms, sliced
\par \f1\'bd cup Green Onions, sliced\f0
\par 2 Tbsp. Olive Oil
\par 2 Tbsp. Sesame Seeds, toasted
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Hot Cooked Rice
\par Soy Sauce
\par \i0
\par Place oil in skillet or wok and heat until very hot; add garlic and stir-fry (30 seconds); add red and yellow pepper strips and mushrooms. Stir-fry (1 minute) then add 2 Tbsp. water, cover and cook (2 minutes), stirring frequently until vegetables are tender-crisp. Add Sole, snow peas and green onions and stir-fry (3 minutes) or until fish is opaque through; season to taste with salt and pepper; sprinkle with sesame seeds and serve over hot cooked rice, with soy sauce to the side.
\par 2 cups Sea Scallops, rinsed in cold water and dried on paper toweling
\par 3 Cloves Garlic, minced
\par \f1\'bd each, red and Yellow Bell Peppers, sliced into \'bc" strips\f0
\par 1 cup Snow Peas
\par 1 cup Mushrooms, sliced
\par \f1\'bd cup Green Onions, sliced\f0
\par 2 Tbsp. Olive Oil
\par 2 Tbsp. Sesame Seeds, toasted
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Hot Cooked Rice
\par Soy Sauce
\par \i0
\par Place oil in skillet or wok and heat until very hot; add garlic and stir-fry (30 seconds); add red and yellow pepper strips and mushrooms. Stir-fry (1 minute) then add 2 Tbsp. water, cover and cook (2 minutes), stirring frequently until vegetables are tender-crisp. Add Scallops, snow peas and green onions and stir-fry (2-3 minutes); season to taste with salt and pepper; sprinkle with sesame seeds and serve over hot cooked rice, with soy sauce to the side.
\par \f1 2\'bd cups medium Shrimp, peeled and de-veined, rinsed in cold water\f0
\par 3 Cloves Garlic, minced
\par \f1\'bd each, red and Yellow Bell Peppers, sliced into \'bc" strips\f0
\par 1 cup Snow Peas
\par 1 cup Mushrooms, sliced
\par \f1\'bd cup Green Onions, sliced\f0
\par 2 Tbsp. Olive Oil
\par 2 Tbsp. Sesame Seeds, toasted
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Hot Cooked Rice
\par Soy Sauce
\par \i0
\par Place oil in skillet or wok and heat until very hot; add garlic and stir-fry (30 seconds); add red and yellow pepper strips and mushrooms. Stir-fry (1 minute) then add 2 Tbsp. water, cover and cook (2 minutes), stirring frequently until vegetables are tender-crisp. Add Shrimp, snow peas and green onions and stir-fry (3 minutes) or until Shrimp is an even pinkish-red all over; season to taste with salt and pepper; sprinkle with sesame seeds and serve over hot cooked rice, with soy sauce to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 RED SNAPPER-VEGETABLE STIR-FRY\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 6-7 minutes
\par \i
\par \f1 2\'bd cups red Snapper Fillets, cut into bite-sized pieces\f0
\par 3 Cloves Garlic, minced
\par \f1\'bd each, red and Yellow Bell Peppers, sliced into \'bc" strips\f0
\par 1 cup Snow Peas
\par 1 cup Mushrooms, sliced
\par \f1\'bd cup Green Onions, sliced\f0
\par 2 Tbsp. Olive Oil
\par 2 Tbsp. Sesame Seeds, toasted
\par Salt - to taste
\par Freshly-ground Black Pepper
\par Hot Cooked Rice
\par Soy Sauce
\par \i0
\par Place oil in skillet or wok and heat until very hot; add garlic and stir-fry (30 seconds); add red and yellow pepper strips and mushrooms. Stir-fry (1 minute) then add 2 Tbsp. water, cover and cook (2 minutes), stirring frequently until vegetables are tender-crisp. Add red Snapper pieces, snow peas and green onions and stir-fry (3 minutes) or until fish is opaque through; season to taste with salt and pepper; sprinkle with sesame seeds and serve over hot cooked rice, with soy sauce to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SCALLOP FETTUCCINE with ASPARAGUS\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 5-6 Minutes\ul
\par \ulnone
\par \i 2 dozen medium Fresh Scallops
\par 8 oz. Fettuccine, uncooked
\par 4 Cloves Garlic, minced
\par 1 Onion, chopped
\par \f1\'bc lb. Asparagus, trimmed and sliced in 2" pieces\f0
\par \f1\'be cup Fresh Provolone Cheese\f0
\par \f1\'bc cup Sun-dried Tomatoes, drained and sliced\f0
\par \f1\'bc cup Ripe Olives, sliced\f0
\par 2 Tbsp. Olive Oil
\par \f1\'bd tsp. Oregano\f0
\par Parmesan Cheese, freshly grated
\par Fresh Parsley, chopped
\par \i0
\par Cook fettuccine and a few drops of olive oil to boiling water and cook until "al dente," drain well and set aside in warm place; toss with 1 Tbsp. olive oil to keep noodles separated. Heat remaining olive oil in skillet and saute garlic and onions until onions are just lightly golden in color; remove from skillet and set aside. Add asparagus to skillet with 2 Tbsp. water. Cover and cook (2-3 minutes) or until tender-crisp; add Scallops, tomatoes, olives and oregano, cook (2-3 minutes longer) or until all ingredients are heated through. Combine garlic and Scallop mixture with fettuccine and mix lightly; spoon Provolone over fettuccine and mix again. Serve with Parmesan cheese and fresh parsley. * If cheese is too thick, stir in a little cream to thin mix.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CATFISH FETTUCCINE with ASPARAGUS\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 8-10 Minutes\ul
\par \ulnone
\par \i\f1 1\'bd lbs. Catfish Fillets, rinsed in cold water and cut into bite-sized chunks\f0
\par 8 oz. Fettuccine, uncooked
\par 4 Cloves Garlic, minced
\par 1 Onion, chopped
\par \f1\'bc lb. Asparagus, trimmed and sliced in 2" pieces\f0
\par \f1\'be cup Fresh Provolone Cheese, grated\f0
\par \f1\'bc cup Sun-dried Tomatoes, drained and sliced\f0
\par \f1\'bc cup Ripe Olives, sliced\f0
\par 3 Tbsp. Olive Oil
\par \f1\'bd tsp. Oregano\f0
\par Parmesan Cheese, freshly grated
\par Fresh Parsley, chopped
\par Salt and freshly-ground Black Pepper - to taste
\par \i0
\par Cook fettuccine and a few drops of olive oil to boiling water and cook until "al dente," drain well and set aside in warm place; toss with 1 Tbsp. olive oil to keep noodles separated. Heat remaining olive oil in skillet and saute garlic and onions until onions are just lightly golden in color; remove from skillet and set aside. Add asparagus to skillet with 2 Tbsp. water. Cover and cook (2-3 minutes), or until tender-crisp; add Catfish pieces, tomatoes, olives and oregano, cook (4-5 minutes longer), or until all ingredients are heated through and fish is opaque (flakes when tested with a fork). Combine garlic and Catfish mixture with fettuccine and mix lightly; spoon Provolone over fettuccine and mix again. Serve with Parmesan cheese and fresh parsley as a garnish. * If cheese is too thick, stir in a little cream to thin mix.
\par
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
HALIBUT FETTUCCINE with ASPARAGUS
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HALIBUT FETTUCCINE with ASPARAGUS\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 8-10 Minutes\ul
\par \ulnone
\par \i\f1 1\'bd lbs. Halibut Steaks, rinsed in cold water and cut into bite-sized chunks\f0
\par 8 oz. Fettuccine, uncooked
\par 4 Cloves Garlic, minced
\par 1 Onion, chopped
\par \f1\'bc lb. Asparagus, trimmed and sliced in 2" pieces\f0
\par \f1\'be cup Fresh Provolone Cheese, grated\f0
\par \f1\'bc cup Sun-dried Tomatoes, drained and sliced\f0
\par \f1\'bc cup Ripe Olives, sliced\f0
\par 3 Tbsp. Olive Oil
\par \f1\'bd tsp. Oregano\f0
\par Parmesan Cheese, freshly grated
\par Fresh Parsley, chopped
\par Salt and freshly-ground Black Pepper - to taste
\par \i0
\par Cook fettuccine and a few drops of olive oil to boiling water and cook until "al dente," drain well and set aside in warm place; toss with 1 Tbsp. olive oil to keep noodles separated. Heat remaining olive oil in skillet and saute garlic and onions until onions are just lightly golden in color; remove from skillet and set aside. Add asparagus to skillet with 2 Tbsp. water. Cover and cook (2-3 minutes), or until tender-crisp; add Halibut pieces, tomatoes, olives and oregano, cook (4-5 minutes longer), or until all ingredients are heated through and fish is opaque throughout (flakes when tested with a fork). Combine garlic and fish with fettuccine and mix lightly; spoon Provolone over fettuccine and mix again. Serve with Parmesan cheese and fresh parsley as a garnish. * If cheese is too thick, stir in a little cream to thin mix.
\par
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\f2\fs20
\par }
ORANGE-ROUGHY FETTUCCINE with ASPARAGUS
{\rtf1\ansi\ansicpg1252\deff0\deflang1033{\fonttbl{\f0\fswiss\fprq2 Arial;}{\f1\fswiss\fprq2\fcharset0 Arial;}{\f2\froman\fprq2 Times New Roman;}}
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ORANGE-ROUGHY FETTUCCINE with ASPARAGUS\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 8-10 Minutes\ul
\par \ulnone
\par \i\f1 1\'bd lbs. Orange Roughy, rinsed in cold water and cut into bite-sized chunks\f0
\par 8 oz. Fettuccine, uncooked
\par 4 Cloves Garlic, minced
\par 1 Onion, chopped
\par \f1\'bc lb. Asparagus, trimmed and sliced in 2" pieces\f0
\par \f1\'be cup Fresh Provolone Cheese, grated\f0
\par \f1\'bc cup Sun-dried Tomatoes, drained and sliced\f0
\par \f1\'bc cup Ripe Olives, sliced\f0
\par 3 Tbsp. Olive Oil
\par \f1\'bd tsp. Oregano\f0
\par Parmesan Cheese, freshly grated
\par Fresh Parsley, chopped
\par Salt and freshly-ground Black Pepper - to taste
\par \i0
\par Cook fettuccine and a few drops of olive oil to boiling water and cook until "al dente," drain well and set aside in warm place; toss with 1 Tbsp. olive oil to keep noodles separated. Heat remaining olive oil in skillet and saute garlic and onions until onions are just lightly golden in color; remove from skillet and set aside. Add asparagus to skillet with 2 Tbsp. water. Cover and cook (2-3 minutes), or until tender-crisp; add Orange Roughy pieces, tomatoes, olives and oregano, cook (4-5 minutes longer), or until all ingredients are heated through and fish is opaque throughout (flakes easily when tested with a fork). Combine garlic and fish mixture with fettuccine and mix lightly; spoon Provolone over fettuccine and mix again. Serve with Parmesan cheese and fresh parsley as a garnish. * If cheese is too thick, stir in a little cream to thin mix.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 FLOUNDER ITALIANO \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20 Minutes
\par
\par \i\f1 1\'bd lbs. Flounder Fillets, cut into 4 servings\f0
\par 4 Cloves Garlic, crushed
\par 2 Lemons, cut into wedges
\par 1 Onion, chopped
\par 2 cups Prepared Spaghetti Sauce, seasoned with favorite herbs - to taste
\par \f1\'bd cup Mushrooms sliced \f0
\par \f1\'bd cup Mozzarella or Cheddar Cheese, grated \f0
\par \f1\'bc cup Whole Olives, sliced\f0
\par Olive Oil or Vegetable Oil for frying
\par Fresh Parsley, chopped - as a garnish
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par Place Flounder Fillets in a buttered glass baking dish and top with onions, mushrooms and olives. Add garlic to spaghetti sauce and pour over top of fish and bake (10 minutes) at 400\f2\'b0\f0 F. Remove from oven and sprinkle with cheese of choice, then bake (10 minutes), or until fish flakes easily when tested with a fork. Plate 1 fillet per serving, spoon on any additional sauce, and serve hot with chopped parsley as a garnishment and a lemon wedge on the side.
\par 2 cups Prepared Spaghetti Sauce, seasoned with favorite herbs - to taste
\par \f1\'bd cup Mushrooms sliced \f0
\par \f1\'bd cup Mozzarella or Cheddar Cheese, grated \f0
\par \f1\'bc cup Whole Olives, sliced\f0
\par Olive Oil or Vegetable Oil for frying
\par Fresh Parsley, chopped - as a garnish
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par Place Orange Roughy Fillets in a buttered glass baking dish and top with onions, mushrooms and olives. Add garlic to spaghetti sauce and pour over top of fish and bake (10 minutes) at 400\f2\'b0\f0 F. Remove from oven and sprinkle with cheese of choice, then bake (10 minutes), or until fish flakes easily when tested with a fork. Plate 1 fillet per serving, spoon on any additional sauce, and serve hot with chopped parsley as a garnishment and a lemon wedge on the side.
\par 2 cups Prepared Spaghetti Sauce, seasoned with favorite herbs - to taste
\par \f1\'bd cup Mushrooms sliced \f0
\par \f1\'bd cup Mozzarella or Cheddar Cheese, grated \f0
\par \f1\'bc cup Whole Olives, sliced\f0
\par Olive Oil or Vegetable Oil for frying
\par Fresh Parsley, chopped - as a garnish
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par Place Sea Bass Fillets in a buttered glass baking dish and top with onions, mushrooms and olives. Add garlic to spaghetti sauce and pour over top of fish and bake (10 minutes) at 400\f2\'b0\f0 F. Remove from oven and sprinkle with cheese of choice, then bake (10 minutes), or until fish flakes easily when tested with a fork. Plate 1 fillet per serving, spoon on any additional sauce, and serve hot with chopped parsley as a garnishment and a lemon wedge on the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GROUPER ITALIANO \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Grouper Fillets, cut into 4 servings\f0
\par 4 Cloves Garlic, crushed
\par 2 Lemons, cut into wedges
\par 1 Onion, chopped
\par 2 cups Prepared Spaghetti Sauce, seasoned with favorite herbs - to taste
\par \f1\'bd cup Mushrooms sliced \f0
\par \f1\'bd cup Mozzarella or Cheddar Cheese, grated \f0
\par \f1\'bc cup Whole Olives, sliced\f0
\par Olive Oil or Vegetable Oil for frying
\par Fresh Parsley, chopped - as a garnish
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par Place Grouper Fillets in a buttered glass baking dish and top with onions, mushrooms and olives. Add garlic to spaghetti sauce and pour over top of fish and bake (10 minutes) at 400\f2\'b0\f0 F. Remove from oven and sprinkle with cheese of choice, then bake (10 minutes), or until fish flakes easily when tested with a fork. Plate 1 fillet per serving, spoon on any additional sauce, and serve hot with chopped parsley as a garnishment and a lemon wedge on the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SCALLOPS ITALIANO \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20 Minutes
\par
\par \i 24-36 medium-large Scallops, rinsed in cold water
\par 4 Cloves Garlic, crushed
\par 2 Lemons, cut into wedges
\par 1 Onion, chopped
\par 2 cups Prepared Spaghetti Sauce, seasoned with favorite herbs - to taste
\par \f1\'bd cup Mushrooms sliced \f0
\par \f1\'bd cup Mozzarella or Cheddar Cheese, grated \f0
\par \f1\'bc cup Whole Olives, sliced\f0
\par Olive Oil or Vegetable Oil for frying
\par Fresh Parsley, chopped - as a garnish
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par Place Scallops in a buttered glass baking dish and top with onions, mushrooms and olives. Add garlic to spaghetti sauce and pour over top of fish and bake (10 minutes) at 400\f2\'b0\f0 F. Remove from oven and sprinkle with cheese of choice, then bake (10 minutes), or until fish flakes easily when tested with a fork. Divide among 4 plates, spoon on any additional sauce, and serve hot with chopped parsley as a garnishment and a lemon wedge on the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 RED SNAPPER BAKED with HERBS \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-30 Minutes
\par
\par \i 2 lbs. red Snapper Fillets, rinsed in cold water
\par 2 Lemons, cut into wedges
\par 2-3 Tbsp. Butter or Margarine, cut up
\par 2-3 Tbsp. Lemon Juice, fresh squeezed
\par Fresh Parsley, chopped
\par * Herb Mix
\par \i0
\par Dot rinsed red Snapper Fillets with butter, then sprinkle with lemon juice. Mix all ingredients of Herb Mix* together well and sprinkle generously over fish, but not too heavily (too much will make fish taste dry); bake at 350\f1\'b0\f0 F (20-30 minutes), or until fish flakes easily when tested with a fork. Do not over bake! Serve garnished with lemon wedge and parsley sprigs.
\par
\par \pard\li720\b * \ul Herb Mix\ulnone\b0
\par \pard\tab \i\f2\'bd cup Rice Chex Cereal, finely crushed \f0
\par \pard\li720\f2 \'bd cup Instant Potato Flakes \f0
\par 1/3 cup Parmesan Cheese, freshly grated
\par 1 Tbsp. Parsley Flakes
\par 1 tsp. Sweet Basil
\par \f2 \'bd tsp. Garlic Powder \f0\tab
\par \f2 \'bc tsp. Tarragon\f0
\par \f2 \'bc tsp. Pepper \f0
\par \pard\tab\f2 \'bc tsp. Paprika \f0
\par \i0\tab
\par \tab Mix together all ingredients and combine well.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TURBOT, BAKED with HERBS \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-30 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Turbot Fillets, rinsed in cold water\f0
\par 2 Lemons, cut into wedges
\par 2-3 Tbsp. Butter or Margarine, cut up
\par 2-3 Tbsp. Lemon Juice, fresh squeezed
\par Fresh Parsley, chopped
\par * Herb Mix
\par \i0
\par Dot rinsed Turbot Fillets with butter, then sprinkle with lemon juice. Mix all ingredients of Herb Mix* together well and sprinkle generously over fish, but not too heavily (too much will make fish taste dry); bake at 350\f2\'b0\f0 F (20-30 minutes), or until fish flakes easily when tested with a fork. Do not over bake! Serve garnished with lemon wedge and parsley sprigs.
\par
\par \pard\li720\b * \ul Herb Mix\ulnone\b0
\par \pard\tab \i\f1\'bd cup Rice Chex Cereal, finely crushed \f0
\par \pard\li720\f1 \'bd cup Instant Potato Flakes \f0
\par 1/3 cup Parmesan Cheese, freshly grated
\par 1 Tbsp. Parsley Flakes
\par 1 tsp. Sweet Basil
\par \f1 \'bd tsp. Garlic Powder \f0\tab
\par \f1 \'bc tsp. Tarragon\f0
\par \f1 \'bc tsp. Pepper \f0
\par \pard\tab\f1 \'bc tsp. Paprika \f0
\par \i0\tab
\par \tab Mix together all ingredients and combine well.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 COD, BAKED with HERBS \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-30 Minutes
\par
\par \i 2 lbs. Cod Fillets, rinsed in cold water
\par 2 Lemons, cut into wedges
\par 2-3 Tbsp. Butter or Margarine, cut up
\par 2-3 Tbsp. Lemon Juice, fresh squeezed
\par Fresh Parsley, chopped
\par * Herb Mix
\par \i0
\par Dot rinsed Cod Fillets with butter, then sprinkle with lemon juice. Mix all ingredients of Herb Mix* together well and sprinkle generously over fish, but not too heavily (too much will make fish taste dry); bake at 350\f1\'b0\f0 F (20-30 minutes), or until fish flakes easily when tested with a fork. Do not over bake! Serve garnished with lemon wedge and parsley sprigs.
\par
\par \pard\li720\b * \ul Herb Mix\ulnone\b0
\par \pard\tab \i\f2\'bd cup Rice Chex Cereal, finely crushed \f0
\par \pard\li720\f2 \'bd cup Instant Potato Flakes \f0
\par 1/3 cup Parmesan Cheese, freshly grated
\par 1 Tbsp. Parsley Flakes
\par 1 tsp. Sweet Basil
\par \f2 \'bd tsp. Garlic Powder \f0\tab
\par \f2 \'bc tsp. Tarragon\f0
\par \f2 \'bc tsp. Pepper \f0
\par \pard\tab\f2 \'bc tsp. Paprika \f0
\par \i0\tab
\par \tab Mix together all ingredients and combine well.
\par Dot rinsed Striped Bass Fillets with butter, then sprinkle with lemon juice. Mix all ingredients of Herb Mix* together well and sprinkle generously over fish, but not too heavily (too much will make fish taste dry); bake at 350\f2\'b0\f0 F (20-30 minutes), or until fish flakes easily when tested with a fork. Do not over bake! Serve garnished with lemon wedge and parsley sprigs.
\par
\par \pard\li720\b * \ul Herb Mix\ulnone\b0
\par \pard\tab \i\f1\'bd cup Rice Chex Cereal, finely crushed \f0
\par \pard\li720\f1 \'bd cup Instant Potato Flakes \f0
\par 1/3 cup Parmesan Cheese, freshly grated
\par 1 Tbsp. Parsley Flakes
\par 1 tsp. Sweet Basil
\par \f1 \'bd tsp. Garlic Powder \f0\tab
\par \f1 \'bc tsp. Tarragon\f0
\par \f1 \'bc tsp. Pepper \f0
\par \pard\tab\f1 \'bc tsp. Paprika \f0
\par \i0\tab
\par \tab Mix together all ingredients and combine well.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SWORDFISH STEAKS, BAKED with HERBS \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 20-30 Minutes
\par
\par \i 6 Swordfish Steaks, (about 2 lbs.) rinsed in cold water
\par 2 Lemons, cut into wedges
\par 2-3 Tbsp. Butter or Margarine, cut up
\par 2-3 Tbsp. Lemon Juice, fresh squeezed
\par Fresh Parsley, chopped
\par * Herb Mix
\par \i0
\par Dot rinsed Swordfish Steaks with butter, then sprinkle with lemon juice. Mix all ingredients of Herb Mix* together well and sprinkle generously over fish, but not too heavily (too much will make fish taste dry); bake at 350\f1\'b0\f0 F (20-30 minutes), or until fish flakes easily when tested with a fork. Do not over bake! Serve garnished with lemon wedge and parsley sprigs.
\par
\par \pard\li720\b * \ul Herb Mix\ulnone\b0
\par \pard\tab \i\f2\'bd cup Rice Chex Cereal, finely crushed \f0
\par \pard\li720\f2 \'bd cup Instant Potato Flakes \f0
\par 1/3 cup Parmesan Cheese, freshly grated
\par 1 Tbsp. Parsley Flakes
\par 1 tsp. Sweet Basil
\par \f2 \'bd tsp. Garlic Powder \f0\tab
\par \f2 \'bc tsp. Tarragon\f0
\par \f2 \'bc tsp. Pepper \f0
\par \pard\tab\f2 \'bc tsp. Paprika \f0
\par \i0\tab
\par \tab Mix together all ingredients and combine well.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 COD with SHRIMP SAUCE and MUSHROOMS \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 25-30 Minutes
\par
\par \i\f1 2-2\'bd lbs. Cod Fillets, rinsed in cold water\f0
\par \f1\'bd lb. Mushrooms \f0
\par 1 Large Onion, sliced
\par 1 cup Celery Leaves
\par 1 Tbsp. Salt - or to taste
\par 1 tsp. Thyme
\par \f1\'bd tsp. Onion Powder \f0
\par \f1\'bd Tsp. Celery Seed \f0
\par \f1\'bc tsp. Tarragon \f0
\par 3 Bay Leaves
\par Fresh Parsley, chopped - as a garnish
\par * Garlic-Wine Shrimp Sauce
\par \i0
\par After washing Cod well, tie in a cheesecloth bag to poach gently in 2 quarts of water seasoned with celery leaves, onion, salt, bay leaves, thyme, onion powder, and celery seed. Poach until fish is firm (about 10 minutes). Remove fish from water and drain (retaining Fish Stock); remove bones and skin, and cut into individual servings.
\par \pard\tab 1/8 tsp. Black Pepper, freshly-ground\i0
\par
\par \f1 Melt 2 Tbsp. butter in pan and saute crushed garlic, sherry, Shrimp and mushrooms together; set aside. Melt \'bc cup butter or margarine in saucepan over low heat; stir in flour, pepper, celery salt and onion powder; remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained Fish Stock and milk; add mushrooms and Shrimp and mix together well. Butter a baking dish and spread a thin layer of Garlic-Wine Shrimp Sauce* over the bottom and lay fish on top of the sauce. Cover with re\f0 maining sauce and bake at 350\f2\'b0\f0 F (15-20 minutes), or until Fillets flake easily when tested with a fork. Garnish with fresh parsley and serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GROUPER with SHRIMP SAUCE and MUSHROOMS \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 25-30 Minutes
\par
\par \i\f1 2-2\'bd lbs. Grouper Fillets, rinsed in cold water\f0
\par \f1\'bd lb. Mushrooms \f0
\par 1 Large Onion, sliced
\par 1 cup Celery Leaves
\par 1 Tbsp. Salt - or to taste
\par 1 tsp. Thyme
\par \f1\'bd tsp. Onion Powder \f0
\par \f1\'bd Tsp. Celery Seed \f0
\par \f1\'bc tsp. Tarragon \f0
\par 3 Bay Leaves
\par Fresh Parsley, chopped - as a garnish
\par * Garlic-Wine Shrimp Sauce
\par \i0
\par After washing Grouper Fillets well, tie in a cheesecloth bag and poach gently in 2 quarts of water seasoned with celery leaves, onion, salt, bay leaves, thyme, onion powder, and celery seed. Poach until fish is firm (about 10 minutes). Remove fish from water and drain (retaining Fish Stock); remove bones and skin, and cut into individual servings.
\par \pard\tab 1/8 tsp. Black Pepper, freshly-ground
\par \i0
\par \f1 Melt 2 Tbsp. butter in pan and saute crushed garlic, sherry, Shrimp and mushrooms together; set aside. Melt \'bc cup butter or margarine in saucepan over low heat; stir in flour, pepper, celery salt and onion powder; remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained Fish Stock and milk; add mushrooms and Shrimp and mix together well. Butter a baking dish and spread a thin layer of Garlic-Wine Shrimp Sauce* over the bottom and lay fish on top of the sauce. Cover with re\f0 maining sauce and bake at 350\f2\'b0\f0 F (15-20 minutes), or until Fillets flake easily when tested with a fork. Garnish with fresh parsley and serve hot.
\par After washing Ocean Perch well, tie in a cheesecloth bag to poach gently in 2 quarts of water seasoned with celery leaves, onion, salt, bay leaves, thyme, onion powder, and celery seed. Poach until Fillets are firm (about 10 minutes). Remove fish from water and drain (retaining Fish Stock); remove bones and skin, and cut into individual servings.
\par \pard\tab \i 18 medium Cooked Shrimp, thawed if necessary and rinsed well
\par \tab 2 Cloves Garlic, crushed
\par \tab 1 Chicken Bouillon Cube
\par \pard\li720\f1 1\'bd cups Milk\f0
\par \pard\tab\f1 \'bd cup Flour\f0
\par \tab\f1 \'bc cup Butter or Margarine\f0
\par \tab 3 Tbsp. Sherry
\par \tab\f1 \'bc tsp. Celery Salt \f0
\par \pard\li720\f1 \'bc tsp. Onion Powder\f0
\par \pard\tab 1/8 tsp. Black Pepper, freshly-ground
\par \i0
\par \f1 Melt 2 Tbsp. butter in pan and saute crushed garlic, sherry, Shrimp and mushrooms together; set aside. Melt \'bc cup butter or margarine in saucepan over low heat; stir in flour, pepper, celery salt and onion powder; remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained Fish Stock and milk; add mushrooms and Shrimp and mix together well. Butter a baking dish and spread a thin layer of Garlic-Wine Shrimp Sauce* over the bottom and lay fish on top of the sauce. Cover with re\f0 maining sauce and bake at 350\f2\'b0\f0 F (15-20 minutes), or until Fillets flake easily when tested with a fork. Garnish with fresh parsley and serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 POLLOCK with SHRIMP SAUCE and MUSHROOMS \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 25-30 Minutes
\par
\par \i\f1 2-2\'bd lbs. Pollock Fillets, rinsed in cold water\f0
\par \f1\'bd lb. Mushrooms \f0
\par 1 Large Onion, sliced
\par 1 cup Celery Leaves
\par 1 Tbsp. Salt - or to taste
\par 1 tsp. Thyme
\par \f1\'bd tsp. Onion Powder \f0
\par \f1\'bd Tsp. Celery Seed \f0
\par \f1\'bc tsp. Tarragon \f0
\par 3 Bay Leaves
\par Fresh Parsley, chopped - as a garnish
\par * Garlic-Wine Shrimp Sauce
\par \i0
\par After washing Pollock Fillets well, tie in a cheesecloth bag to poach gently in 2 quarts of water seasoned with celery leaves, onion, salt, bay leaves, thyme, onion powder, and celery seed. Poach until Fillets are firm (about 10 minutes). Remove fish from water and drain (retaining Fish Stock); remove bones and skin, and cut into individual servings.
\par \pard\tab 1/8 tsp. Black Pepper, freshly-ground
\par \i0
\par \f1 Melt 2 Tbsp. butter in pan and saute crushed garlic, sherry, Shrimp and mushrooms together; set aside. Melt \'bc cup butter or margarine in saucepan over low heat; stir in flour, pepper, celery salt and onion powder; remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained Fish Stock and milk; add mushrooms and Shrimp and mix together well. Butter a baking dish and spread a thin layer of Garlic-Wine Shrimp Sauce* over the bottom and lay Pollock on top of the sauce. Cover with\f0 remaining sauce and bake at 350\f2\'b0\f0 F (15-20 minutes), or until Fillets flake easily when tested with a fork. Garnish with fresh parsley and serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CATFISH with SHRIMP SAUCE and MUSHROOMS \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 25-30 Minutes
\par
\par \i\f1 2-2\'bd lbs. Catfish Fillets, rinsed in cold water\f0
\par \f1\'bd lb. Mushrooms \f0
\par 1 Large Onion, sliced
\par 1 cup Celery Leaves
\par 1 Tbsp. Salt - or to taste
\par 1 tsp. Thyme
\par \f1\'bd tsp. Onion Powder \f0
\par \f1\'bd Tsp. Celery Seed \f0
\par \f1\'bc tsp. Tarragon \f0
\par 3 Bay Leaves
\par Fresh Parsley, chopped - as a garnish
\par * Garlic-Wine Shrimp Sauce
\par \i0
\par After washing Catfish Fillets well, tie in a cheesecloth bag to poach gently in 2 quarts of water seasoned with celery leaves, onion, salt, bay leaves, thyme, onion powder, and celery seed. Poach until fish is firm (about 10 minutes). Remove fish from water and drain (retaining Fish Stock); remove bones and skin, and cut into individual servings.
\par \pard\tab \i 18 medium Cooked Shrimp, thawed if necessary and rinsed well
\par \tab 2 Cloves Garlic, crushed
\par \tab 1 Chicken Bouillon Cube
\par \pard\li720\f1 1\'bd cups Milk\f0
\par \pard\tab\f1 \'bd cup Flour\f0
\par \tab\f1 \'bc cup Butter or Margarine\f0
\par \tab 3 Tbsp. Sherry
\par \tab\f1 \'bc tsp. Celery Salt \f0
\par \pard\li720\f1 \'bc tsp. Onion Powder\f0
\par \pard\tab 1/8 tsp. Black Pepper, freshly-ground\i0
\par
\par \f1 Melt 2 Tbsp. butter in pan and saute crushed garlic, sherry, Shrimp and mushrooms together; set aside. Melt \'bc cup butter or margarine in saucepan over low heat; stir in flour, pepper, celery salt and onion powder; remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained Fish Stock and milk; add mushrooms and Shrimp and mix together well. Butter a baking dish and spread a thin layer of Garlic-Wine Shrimp Sauce* over the bottom and lay Catfish on top of the sauce. Cover with\f0 remaining sauce and bake at 350\f2\'b0\f0 F (15-20 minutes), or until Fillets flake easily when tested with a fork. Garnish with fresh parsley and serve hot.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SCALLOPS with GARLIC-SHRIMP SAUCE and MUSHROOMS \cf0\b0
\par \cf2\ulnone
\par COOKING TIME: 25-30 Minutes
\par
\par \i 3 Dozen large Fresh Scallops, rinsed in cold water
\par 3 Lemons, cut into wedges
\par \f1\'bd lb. Mushrooms \f0
\par 1 Large Onion, sliced
\par 1 cup Celery Leaves
\par 1 Tbsp. Salt - or to taste
\par 1 tsp. Thyme
\par \f1\'bd tsp. Onion Powder \f0
\par \f1\'bd Tsp. Celery Seed \f0
\par \f1\'bc tsp. Tarragon \f0
\par 3 Bay Leaves
\par Fresh Parsley, chopped - as a garnish
\par * Garlic-Wine Shrimp Sauce
\par \i0
\par After rinsing Scallops well, tie in a cheesecloth bag to poach very gently in 2 quarts of water seasoned with celery leaves, onion, salt, bay leaves, thyme, onion powder, and celery seed. Poach until Scallops are firm (5-10 minutes). Remove Scallops from water and drain (retaining stock); separate into individual servings.
\par \pard\tab 1/8 tsp. Black Pepper, freshly-ground\i0
\par
\par \f1 Melt 2 Tbsp. butter in pan and saute crushed garlic, sherry, Shrimp and mushrooms together; set aside. Melt \'bc cup butter or margarine in saucepan over low heat; stir in flour, pepper, celery salt and onion powder; remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of reserved stock and milk; add mushrooms and Shrimp and mix together well. Butter a baking dish and spread a thin layer of Garlic-Wine Shrimp Sauce* over the bottom and place Scallops on top of the sauce. Cover with r\f0 emaining sauce and bake at 350\f2\'b0\f0 F (101-15 minutes) Garnish with fresh parsley and serve hot, with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HALIBUT with MUSSELS and CLAMS\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 25 Minutes
\par
\par \i 4 Halibut Steaks, about 1" thick, rinsed in cold water
\par 12 small Clams, scrubbed well in cold water
\par 12 small Mussels, de-bearded and scrubbed well in cold water
\par 4 Cloves Garlic, minced
\par 1 Hard Boiled egg, finely chopped
\par \f1\'be cup Peas, fresh or frozen \f0
\par \f1\'be cup White Wine \f0
\par \f1\'be cup Fish Stock\f0
\par 5 Tbsp. Flour
\par 4 Tbsp. Olive Oil
\par 3 Tbsp. Onion, finely chopped
\par 2 Tbsp. Lemon Juice, freshly squeezed\i0
\par \i Fresh Parsley, chopped
\par Salt - to taste
\par Black Pepper - freshly ground
\par \i0
\par Season fish, then dust with flour; heat 2 Tbsp. oil in a large skillet and fry Halibut Steaks briefly (about 1 minute, each side); place Steaks in 4 individual baking dishes, then sprinkle liberally with lemon juice. Wipe skillet and heat remaining oil to hot; saute garlic and onion until onion has wilted. Stir in 2 Tbsp. flour, then gradually add wine and stock and stir until thickened and smooth; add 6 Tbsp. parsley, peas, salt and pepper and mix together well; pour sauce over the fish Steaks. Divide Clams and Mussels into 4 servings and place around each individual fish serving; bake (at 400\f2\'b0\f0 F (about 20 minutes, or until fish is cooked and shellfish have opened). Sprinkle with remaining parsley and the hard boiled egg. Serve hot with a green salad.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HAKE with MUSSELS and CLAMS\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 25 Minutes
\par
\par \i 4 Hake Steaks, about 1" thick, rinsed in cold water
\par 12 small Clams, scrubbed well in cold water
\par 12 small Mussels, de-bearded and scrubbed well in cold water
\par 4 Cloves Garlic, minced
\par 1 Hard Boiled egg, finely chopped
\par \f1\'be cup Peas, fresh or frozen \f0
\par \f1\'be cup White Wine \f0
\par \f1\'be cup Fish Stock\f0
\par 5 Tbsp. Flour
\par 4 Tbsp. Olive Oil
\par 3 Tbsp. Onion, finely chopped
\par 2 Tbsp. Lemon Juice, freshly squeezed\i0
\par \i Fresh Parsley, chopped
\par Salt - to taste
\par Black Pepper - freshly ground
\par \i0
\par Season fish, then dust with flour; heat 2 Tbsp. oil in a large skillet and fry Hake Steaks briefly (about 1 minute, each side); place Steaks in 4 individual baking dishes, then sprinkle liberally with lemon juice. Wipe skillet and heat remaining oil to hot; saute garlic and onion until onion has wilted. Stir in 2 Tbsp. flour, then gradually add wine and stock and stir until thickened and smooth; add 6 Tbsp. parsley, peas, salt and pepper and mix together well; pour sauce over the fish Steaks. Divide Clams and Mussels into 4 servings and place around each individual serving of Hake; bake (at 400\f2\'b0\f0 F (about 20 minutes, or until fish is cooked and shellfish have opened). Sprinkle with remaining parsley and the hard boiled egg. Serve hot with a green salad.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 RED SNAPPER with MUSSELS and CLAMS\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 25 Minutes
\par
\par \i 4 red Snapper Steaks, about 1" thick, rinsed in cold water
\par 12 small Clams, scrubbed well in cold water
\par 12 small Mussels, de-bearded and scrubbed well in cold water
\par 4 Cloves Garlic, minced
\par 1 Hard Boiled egg, finely chopped
\par \f1\'be cup Peas, fresh or frozen \f0
\par \f1\'be cup White Wine \f0
\par \f1\'be cup Fish Stock\f0
\par 5 Tbsp. Flour
\par 4 Tbsp. Olive Oil
\par 3 Tbsp. Onion, finely chopped
\par 2 Tbsp. Lemon Juice, freshly squeezed\i0
\par \i Fresh Parsley, chopped
\par Salt - to taste
\par Black Pepper - freshly ground
\par \i0
\par Season fish, then dust with flour; heat 2 Tbsp. oil in a large skillet and fry red Snapper Steaks briefly (about 1 minute, each side); place Steaks in 4 individual baking dishes, then sprinkle liberally with lemon juice. Wipe skillet and heat remaining oil to hot; saute garlic and onion until onion has wilted. Stir in 2 Tbsp. flour, then gradually add wine and stock and stir until thickened and smooth; add 6 Tbsp. parsley, peas, salt and pepper and mix together well; pour sauce over the fish Steaks. Divide Clams and Mussels into 4 servings and place around each individual serving of red Snapper; bake (at 400\f2\'b0\f0 F (about 20 minutes, or until fish is cooked and shellfish have opened). Sprinkle with remaining parsley and the hard boiled egg. Serve hot with a green salad.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SWORDFISH with MUSSELS and CLAMS\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 25 Minutes
\par
\par \i 4 Swordfish Steaks, about 1" thick, rinsed in cold water
\par 12 small Clams, scrubbed well in cold water
\par 12 small Mussels, de-bearded and scrubbed well in cold water
\par 4 Cloves Garlic, minced
\par 1 Hard Boiled egg, finely chopped
\par \f1\'be cup Peas, fresh or frozen \f0
\par \f1\'be cup White Wine \f0
\par \f1\'be cup Fish Stock\f0
\par 5 Tbsp. Flour
\par 4 Tbsp. Olive Oil
\par 3 Tbsp. Onion, finely chopped
\par 2 Tbsp. Lemon Juice, freshly squeezed\i0
\par \i Fresh Parsley, chopped
\par Salt - to taste
\par Black Pepper - freshly ground
\par \i0
\par Season fish, then dust with flour; heat 2 Tbsp. oil in a large skillet and fry Swordfish Steaks briefly (about 1 minute, each side); place Steaks in 4 individual baking dishes, then sprinkle liberally with lemon juice. Wipe skillet and heat remaining oil to hot; saute garlic and onion until onion has wilted. Stir in 2 Tbsp. flour, then gradually add wine and stock and stir until thickened and smooth; add 6 Tbsp. parsley, peas, salt and pepper and mix together well; pour sauce over the fish Steaks. Divide Clams and Mussels into 4 servings and place around each individual serving of Swordfish; bake (at 400\f2\'b0\f0 F (about 20 minutes, or until fish is cooked and shellfish have opened). Sprinkle with remaining parsley and the hard boiled egg. Serve hot with a green salad.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 MAKO STEAKS with MUSSELS and CLAMS\cf2\ulnone\b0
\par
\par COOKING TIME: 25 Minutes
\par
\par \i 4 Mako Shark Steaks, about 1" thick, rinsed in cold
\par water
\par 12 small Clams, scrubbed well in cold water
\par 12 small Mussels, de-bearded and scrubbed well in
\par cold water
\par 4 Cloves Garlic, minced
\par 1 Hard Boiled egg, finely chopped
\par \f1\'be cup Peas, fresh or frozen \f0
\par \f1\'be cup White Wine \f0
\par \f1\'be cup Fish Stock\f0
\par 5 Tbsp. Flour
\par 4 Tbsp. Olive Oil
\par 3 Tbsp. Onion, finely chopped
\par 2 Tbsp. Lemon Juice, freshly squeezed\i0
\par \i Fresh Parsley, chopped
\par Salt - to taste
\par Black Pepper - freshly ground
\par \i0
\par Season fish, then dust with flour; heat 2 Tbsp. oil in a large skillet and fry Mako Steaks briefly (about 1 minute, each side); place Steaks in 4 individual baking dishes, then sprinkle liberally with lemon juice. Wipe skillet and heat remaining oil to hot; saute garlic and onion until onion has wilted. Stir in 2 Tbsp. flour, then gradually add wine and stock and stir until thickened and smooth; add 6 Tbsp. parsley, peas, salt and pepper and mix together well; pour sauce over the fish Steaks. Divide Clams and Mussels into 4 servings and place around each individual serving of Mako Shark; bake (at 400\f2\'b0\f0 F (about 20 minutes, or until fish is cooked and shellfish have opened). Sprinkle with remaining parsley and the hard boiled egg. Serve hot with a green salad.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GRILLADE OF TUNA with HERB SAUCE \cf2\ulnone\b0
\par
\par COOKING TIME: About 15 Minutes
\par
\par \i 4 (6 oz.) Tuna Steaks
\par \f1\'bd large can Tomato Sauce (without basil) \f0
\par 3 Tbsp. Olive Oil
\par Leaves from 2 Sprigs Fresh Thyme
\par Salt and Black Pepper - to taste
\par * Herb Sauce
\par
\par \i0 Heat tomato sauce in a small saucepan for several minutes (until thick enough to coat the back of a spoon) and keep warm. Heat a lightly oiled, ribbed cast iron pan over high heat; mix olive oil with thyme leaves and brush Steaks liberally with thyme-oil. When pan is very hot, add Tuna and cook (4-5 minutes on each side), pressing down firmly to mark fish. To serve, place Tuna Steaks on 4 warmed plates and spoon Herb Sauce* around the fish.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GRILLADE OF HALIBUT with HERB SAUCE \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: About 15 Minutes
\par
\par \i 4 (6-8 oz.) Halibut Steaks
\par \f1\'bd large can Tomato Sauce (without basil) \f0
\par 3 Tbsp. Olive Oil
\par Leaves from 2 Sprigs Fresh Thyme
\par Salt and Black Pepper - to taste
\par * Herb Sauce
\par \i0
\par Heat tomato sauce in a small saucepan for several minutes (until thick enough to coat the back of a spoon) and keep warm. Heat a lightly oiled, ribbed cast iron pan over high heat; mix olive oil with thyme leaves and brush Halibut liberally with thyme-oil. When pan is very hot, add Steaks and cook (4-5 minutes on each side), pressing down firmly to mark fish. To serve, place Halibut Steaks on 4 warmed plates and spoon Herb Sauce* around the fish.
\par
\par \pard\li720\b * \ul Herb Sauce\ulnone\b0
\par \pard \tab \i 4 oz. Virgin Olive Oil
\par \tab 3 Tbsp. Chopped Fresh Herbs (e.g., Oregano, Basil, Dill, Bay Leaf, Rosemary) - to taste
\par \tab 2 Tbsp. red Wine Vinegar
\par \tab 1 tsp. Salt, or to taste
\par \i0\f2\tab \tab\tab
\par \pard\li720\f0 Put all the Herb Sauce* ingredients in a bowl, season with black pepper and whisk together. Stir into the tomato sauce and keep warm.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GRILLADE OF COD with HERB SAUCE \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: About 15 Minutes
\par
\par \i 4 (6-8 oz.) Cod Steaks
\par \f1\'bd large can Tomato Sauce (without basil) \f0
\par 3 Tbsp. Olive Oil
\par Leaves from 2 Sprigs Fresh Thyme
\par Salt and Black Pepper - to taste
\par * Herb Sauce
\par \i0
\par Heat tomato sauce in a small saucepan for several minutes (until thick enough to coat the back of a spoon) and keep warm. Heat a lightly oiled, ribbed cast iron pan over high heat; mix olive oil with thyme leaves and brush Steaks liberally with thyme-oil. When pan is very hot, add Cod and cook (4-5 minutes on each side), pressing down firmly to mark fish. To serve, place Cod Steaks on 4 warmed plates and spoon Herb Sauce* around the fish.
\par
\par \pard\li720\b * \ul Herb Sauce\ulnone\b0
\par \pard \tab \i 4 oz. Virgin Olive Oil
\par \tab 3 Tbsp. Chopped Fresh Herbs (e.g., Oregano, Basil, Dill, Bay Leaf, Rosemary) - to taste
\par \tab 2 Tbsp. red Wine Vinegar
\par \tab 1 tsp. Salt, or to taste
\par \i0\tab
\par \pard\li720 Put all the Herb Sauce* ingredients in a bowl, season with black pepper and whisk together. Stir into the tomato sauce and keep warm.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GRILLADE OF MAHI-MAHI with HERB SAUCE \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: About 15 Minutes
\par
\par \i 4 (6-8 oz.) Mahi-Mahi Steaks
\par \f1\'bd large can Tomato Sauce (without basil) \f0
\par 3 Tbsp. Olive Oil
\par Leaves from 2 Sprigs Fresh Thyme
\par Salt and Black Pepper - to taste
\par * Herb Sauce
\par
\par \i0
\par Heat tomato sauce in a small saucepan for several minutes (until thick enough to coat the back of a spoon) and keep warm. Heat a lightly oiled, ribbed cast iron pan over high heat; mix olive oil with thyme leaves and brush Mahi-Mahi liberally with thyme-oil. When pan is very hot, add Steaks and cook (4-5 minutes on each side), pressing down firmly to mark fish. To serve, place Mahi-Mahi Steaks on 4 warmed plates and spoon Herb Sauce* around the fish.
\par
\par \pard\li720\b * \ul Herb Sauce\ulnone\b0
\par \pard \tab \i 4 oz. Virgin Olive Oil
\par \tab 3 Tbsp. Chopped Fresh Herbs (e.g., Oregano, Basil, Dill, Bay Leaf, Rosemary) - to taste
\par \tab 2 Tbsp. red Wine Vinegar
\par \tab 1 tsp. Salt, or to taste
\par \i0\tab
\par \pard\li720 Put all the Herb Sauce* ingredients in a bowl, season with black pepper and whisk together. Stir into the tomato sauce and keep warm.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GRILLADE OF SWORDFISH with HERB SAUCE \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: About 15 Minutes
\par
\par \i 4 (6-8 oz.) Swordfish Steaks
\par \f1\'bd large can Tomato Sauce (without basil) \f0
\par 3 Tbsp. Olive Oil
\par Leaves from 2 Sprigs Fresh Thyme
\par Salt and Black Pepper - to taste
\par * Herb Sauce
\par
\par \i0
\par Heat tomato sauce in a small saucepan for several minutes (until thick enough to coat the back of a spoon) and keep warm. Heat a lightly oiled, ribbed cast iron pan over high heat; mix olive oil with thyme leaves and brush Swordfish liberally with thyme-oil. When pan is very hot, add Steaks and cook (4-5 minutes on each side), pressing down firmly to mark fish. To serve, place Swordfish Steaks on 4 warmed plates and spoon Herb Sauce* around the fish.
\par
\par \pard\li720\b * \ul Herb Sauce\ulnone\b0
\par \pard \tab\i 4 oz Virgin Olive Oil
\par \tab 3 Tbsp. Chopped Fresh Herbs (e.g., Oregano, Basil, Dill, Bay Leaf, Rosemary) - to taste
\par \tab 2 Tbsp. red Wine Vinegar
\par \tab 1 tsp. Salt, or to taste
\par \i0\tab
\par \pard\li720 Put all the Herb Sauce* ingredients in a bowl, season with black pepper and whisk together. Stir into the tomato sauce and keep warm.
\par \i 6 Swordfish Steaks, each 1" thick, rinsed in cold water and patted dry
\par 4 Cloves Garlic, mashed
\par 3 Lemons, cut into wedges
\par \f1 1\'bd" Ginger Root, peeled and grated \f0
\par 3 Tbsp. Dark Soy Sauce
\par 2 Tbsp. Mirin
\par 1 Tbsp. Sake\i0
\par
\par Mix together ginger and garlic with soy sauce, sake and mirin. Place Swordfish Steaks in the marinade (15-20 minutes), turning several times to coat evenly; heat grill to hot, then put on Steaks and grill (5 minutes, each side). Just before removing, brush Swordfish with marinade one more time; then remove as soon as sauce has dried to a high glaze. Serve immediately with lemon wedges to the side.
\par \i 6 Cod Steaks, each 1" thick, rinsed in cold water and patted dry
\par 4 Cloves Garlic, mashed
\par 3 Lemons, cut into wedges
\par \f1 1\'bd" Ginger Root, peeled and grated \f0
\par 3 Tbsp. Dark Soy Sauce
\par 2 Tbsp. Mirin
\par 1 Tbsp. Sake\i0
\par
\par Mix together ginger and garlic with soy sauce, sake and mirin. Place Cod Steaks in the marinade (15-20 minutes), turning several times to coat evenly; heat grill to hot, then put on Steaks and grill (5 minutes, each side). Just before removing, brush Cod with marinade one more time; then remove as soon as sauce has dried to a high glaze. Serve immediately with lemon wedges to the side.
\par \i 6 Grouper Steaks, each 1" thick, rinsed in cold water and patted dry
\par 4 Cloves Garlic, mashed
\par 3 Lemons, cut into wedges
\par \f1 1\'bd" Ginger Root, peeled and grated \f0
\par 3 Tbsp. Dark Soy Sauce
\par 2 Tbsp. Mirin
\par 1 Tbsp. Sake\i0
\par
\par Mix together ginger and garlic with soy sauce, sake and mirin. Place Grouper Steaks in the marinade (15-20 minutes), turning several times to coat evenly; heat grill to hot, then put on Steaks and grill (5 minutes, each side). Just before removing, brush Grouper with marinade one more time; then remove as soon as sauce has dried to a high glaze. Serve immediately with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 JAPANESE-GRILLED RED SNAPPER\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 10 Minutes
\par
\par \i 6 red Snapper Steaks, each 1" thick, rinsed in cold water and patted dry
\par 4 Cloves Garlic, mashed
\par 3 Lemons, cut into wedges
\par \f1 1\'bd" Ginger Root, peeled and grated \f0
\par 3 Tbsp. Dark Soy Sauce
\par 2 Tbsp. Mirin
\par 1 Tbsp. Sake\i0
\par
\par Mix together ginger and garlic with soy sauce, sake and mirin. Place red Snapper Steaks in the marinade (15-20 minutes), turning several times to coat evenly; heat grill to hot, then put on Steaks and grill (5 minutes, each side). Just before removing, brush red Snapper with marinade one more time; then remove as soon as sauce has dried to a high glaze. Serve immediately with lemon wedges to the side.
\par \i 6 Mahi-Mahi Steaks, each 1" thick, rinsed in cold water and patted dry
\par 4 Cloves Garlic, mashed
\par 3 Lemons, cut into wedges
\par \f1 1\'bd" Ginger Root, peeled and grated \f0
\par 3 Tbsp. Dark Soy Sauce
\par 2 Tbsp. Mirin
\par 1 Tbsp. Sake\i0
\par
\par Mix together ginger and garlic with soy sauce, sake and mirin. Place Mahi-Mahi Steaks in the marinade (15-20 minutes), turning several times to coat evenly; heat grill to hot, then put on Steaks and grill (5 minutes, each side). Just before removing, brush Mahi-Mahi with marinade one more time; then remove as soon as sauce has dried to a high glaze. Serve immediately with lemon wedges to the side.
\par \i 1 lb. Flounder Fillets, pre-broiled and flaked
\par 5 Green Onions, thinly sliced
\par 1 cup Cheddar Cheese, diced
\par 1 cup Mozzarella Cheese, shredded
\par \f1\'be cup Mayonnaise \f0
\par \f1\'bd cup Green Olives, sliced \f0
\par 2 Tbsp. Tomato Paste
\par Salt and Black Pepper - to taste
\par 8 Hamburger Buns
\par \i0
\par While oven is pre-heating to 350\f2\'b0\f0 F, thoroughly combine Flounder meat, green onions, cheddar cheese, mayonnaise, olives, tomato paste, and salt and pepper (to taste). Fill buns and sprinkle mozzarella cheese over top of mix; wrap filled buns in foil and bake (15-20 minutes); allow to cool several minutes and serve.
\par \i 1 lb. Grouper Fillets, pre-broiled and flaked
\par 5 Green Onions, thinly sliced
\par 1 cup Cheddar Cheese, diced
\par 1 cup Mozzarella Cheese, shredded
\par \f1\'be cup Mayonnaise \f0
\par \f1\'bd cup Green Olives, sliced \f0
\par 2 Tbsp. Tomato Paste
\par Salt and Black Pepper - to taste
\par 8 Hamburger Buns
\par \i0
\par While oven is pre-heating to 350\f2\'b0\f0 F, thoroughly combine Grouper meat, green onions, cheddar cheese, mayonnaise, olives, tomato paste, and salt and pepper (to taste). Fill buns and sprinkle mozzarella cheese over top of mix; wrap filled buns in foil and bake (15-20 minutes); allow to cool several minutes and serve.
\par
\par SERVINGS PER RECIPE: 6-8
\par
\par \cf0\fs20
\par }
ORANGE ROUGHY, SOUTHERN PEPPER-FRIED with HOT PEPPER SAUCE
\par \f1 2\'bd Tbsp. Freshly-ground Black Pepper\f0
\par \f1\'bd tsp. Chili Powder\f0
\par Salt - to taste
\par Vegetable Oil - for frying
\par Hot Pepper Sauce*
\par \i0
\par Heat 2-3" oil with hot pepper sauce in a large saucepan to hot. Mix cornmeal with chili powder, salt and pepper in a clear plastic bag; shake Orange Roughy Fillets in the bag with cornmeal, until well-coated. Fry Fillets (about 5 minutes) or until golden brown on each side. Drain and serve hot, topped with Hot Pepper Sauce* and lemon wedges to the side.
\par
\par \tab * \ul\b Hot Pepper Sauce
\par \ulnone\b0\tab\i 1 cup Bottled Clam Juice
\par \tab 1 cup canned Tomatoes, crushed, with juice\tab
\par \pard\li720\f1\'be cup Onions, chopped\f0
\par \pard\tab\f1\'be cup Celery, chopped fine\f0
\par \tab\f1\'be cup Green Pepper, chopped\f0
\par \tab 3 Tbsp. Butter\tab
\par \pard\li720 3 Tbsp. Tomato Paste
\par \pard\tab\f1\'bd tsp. Cayenne Pepper (more to taste)\f0
\par \tab\f1\'bd tsp. Hot Pepper Sauce\f0
\par \tab\f1\'bd tsp. Dried Thyme\f0\tab
\par \pard\li720\f1\'bc tsp. Freshly-ground Black Pepper\f0
\par \pard\tab\f1\'bc tsp. White Pepper\f0
\par \tab Salt - to taste
\par \i0
\par \pard\li720 Melt butter in large saucepan and add onion, garlic, celery and green pepper, stir together and cook over medium heat (5 minutes); add tomatoes, tomato paste and Clam Juice; mix together and stir in all remaining ingredients. Bring mix to a boil, then lower heat and simmer (15 minutes), stirring occasionally to allow all flavors to blend thoroughly.
\par \pard
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
FLOUNDER, SOUTHERN PEPPER-FRIED with HOT PEPPER SAUCE
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 FLOUNDER, SOUTHERN PEPPER-FRIED with HOT PEPPER SAUCE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 30 Minutes, including sauce
\par
\par \i\f1 1\'bd lbs. Flounder Fillets, rinsed in cold water\f0
\par 2 Lemons, cut into wedges
\par 2 cups Milk
\par 2 cups Cornmeal
\par \f1 2\'bd Tbsp. Freshly-ground Black Pepper\f0
\par \f1\'bd tsp. Chili Powder\f0
\par Salt - to taste
\par Vegetable Oil - for frying
\par Hot Pepper Sauce*
\par \i0
\par Heat 2-3" oil with hot pepper sauce in a large saucepan to hot. Mix cornmeal with chili powder, salt and pepper in a clear plastic bag; shake Flounder Fillets in the bag with cornmeal, until well-coated. Fry Fillets (about 5 minutes) or until golden brown on each side. Drain and serve hot, topped with Hot Pepper Sauce* and lemon wedges to the side.
\par
\par \tab * \ul\b Hot Pepper Sauce
\par \ulnone\b0\tab \i 1 cup Bottled Clam Juice
\par \tab 1 cup canned Tomatoes, crushed, with juice\tab
\par \pard\li720\f1 \'be cup Onions, chopped\f0
\par \pard\tab\f1 \'be cup Celery, chopped fine\f0
\par \tab\f1 \'be cup Green Pepper, chopped\f0
\par \tab 3 Tbsp. Butter\tab
\par \pard\li720 3 Tbsp. Tomato Paste
\par \pard\tab\f1 \'bd tsp. Cayenne Pepper (more to taste)\f0
\par \tab\f1 \'bd tsp. Hot Pepper Sauce\f0
\par \tab\f1 \'bd tsp. Dried Thyme\f0\tab
\par \pard\li720\f1 \'bc tsp. Freshly-ground Black Pepper\f0
\par \pard\tab\f1 \'bc tsp. White Pepper\f0
\par \tab Salt - to taste
\par \i0
\par \pard\li720 Melt butter in large saucepan and add onion, garlic, celery and green pepper, stir together and cook over medium heat (5 minutes); add tomatoes, tomato paste and Clam Juice; mix together and stir in all remaining ingredients. Bring mix to a boil, then lower heat and simmer (15 minutes), stirring occasionally to allow all flavors to blend thoroughly.
\par \pard
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
GROUPER, SOUTHERN PEPPER-FRIED with HOT PEPPER SAUCE
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GROUPER, SOUTHERN PEPPER-FRIED with HOT PEPPER SAUCE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 30 Minutes, including sauce
\par
\par \i\f1 1\'bd lbs. Grouper Fillets, rinsed in cold water\f0
\par 2 Lemons, cut into wedges
\par 2 cups Milk
\par 2 cups Cornmeal
\par \f1 2\'bd Tbsp. Freshly-ground Black Pepper\f0
\par \f1\'bd tsp. Chili Powder\f0
\par Salt - to taste
\par Vegetable Oil - for frying
\par Hot Pepper Sauce*
\par \i0
\par Heat 2-3" oil with hot pepper sauce in a large saucepan to hot. Mix cornmeal with chili powder, salt and pepper in a clear plastic bag; shake Grouper Fillets in the bag with cornmeal, until well-coated. Fry Fillets (about 5 minutes), or until golden brown on each side. Drain and serve hot, topped with Hot Pepper Sauce* and lemon wedges to the side.
\par
\par \tab * \ul\b Hot Pepper Sauce
\par \ulnone\b0\tab \i 1 cup Bottled Clam Juice
\par \tab 1 cup canned Tomatoes, crushed, with juice\tab
\par \pard\li720\f1 \'be cup Onions, chopped\f0
\par \pard\tab\f1 \'be cup Celery, chopped fine\f0
\par \tab\f1 \'be cup Green Pepper, chopped\f0
\par \tab 3 Tbsp. Butter\tab
\par \pard\li720 3 Tbsp. Tomato Paste
\par \pard\tab\f1 \'bd tsp. Cayenne Pepper (more to taste)\f0
\par \tab\f1 \'bd tsp. Hot Pepper Sauce\f0
\par \tab\f1 \'bd tsp. Dried Thyme\f0\tab
\par \pard\li720\f1 \'bc tsp. Freshly-ground Black Pepper\f0
\par \pard\tab\f1 \'bc tsp. White Pepper\f0
\par \tab Salt - to taste
\par \i0
\par \pard\li720 Melt butter in large saucepan and add onion, garlic, celery and green pepper, stir together and cook over medium heat (5 minutes); add tomatoes, tomato paste and Clam Juice; mix together and stir in all remaining ingredients. Bring mix to a boil, then lower heat and simmer (15 minutes), stirring occasionally to allow all flavors to blend thoroughly.
\par \pard
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
TILAPIA, SOUTHERN PEPPER-FRIED with HOT PEPPER SAUCE
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TILAPIA, SOUTHERN PEPPER-FRIED with HOT PEPPER SAUCE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 30 Minutes, including sauce
\par
\par \i\f1 1\'bd lbs. Tilapia Fillets, rinsed in cold water\f0
\par 2 Lemons, cut into wedges
\par 2 cups Milk
\par 2 cups Cornmeal
\par \f1 2\'bd Tbsp. Freshly-ground Black Pepper\f0
\par \f1\'bd tsp. Chili Powder\f0
\par Salt - to taste
\par Vegetable Oil - for frying
\par Hot Pepper Sauce*
\par \i0
\par Heat 2-3" oil with hot pepper sauce in a large saucepan to hot. Mix cornmeal with chili powder, salt and pepper in a clear plastic bag; shake Tilapia Fillets in the bag with cornmeal, until well-coated. Fry Fillets (about 5 minutes), or until golden brown on each side. Drain and serve hot, topped with Hot Pepper Sauce* and lemon wedges to the side.
\par
\par \tab * \ul\b Hot Pepper Sauce
\par \ulnone\b0\tab \i 1 cup Bottled Clam Juice
\par \tab 1 cup canned Tomatoes, crushed, with juice\tab
\par \pard\li720\f1 \'be cup Onions, chopped\f0
\par \pard\tab\f1 \'be cup Celery, chopped fine\f0
\par \tab\f1 \'be cup Green Pepper, chopped\f0
\par \tab 3 Tbsp. Butter\tab
\par \pard\li720 3 Tbsp. Tomato Paste
\par \pard\tab\f1 \'bd tsp. Cayenne Pepper (more to taste)\f0
\par \tab\f1 \'bd tsp. Hot Pepper Sauce\f0
\par \tab\f1 \'bd tsp. Dried Thyme\f0\tab
\par \pard\li720\f1 \'bc tsp. Freshly-ground Black Pepper\f0
\par \pard\tab\f1 \'bc tsp. White Pepper\f0
\par \tab Salt - to taste
\par \i0
\par \pard\li720 Melt butter in large saucepan and add onion, garlic, celery and green pepper, stir together and cook over medium heat (5 minutes); add tomatoes, tomato paste and Clam Juice; mix together and stir in all remaining ingredients. Bring mix to a boil, then lower heat and simmer (15 minutes), stirring occasionally to allow all flavors to blend thoroughly.
\par \pard
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
POLLOCK, SOUTHERN PEPPER-FRIED with HOT PEPPER SAUCE
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 POLLOCK, SOUTHERN PEPPER-FRIED with HOT PEPPER SAUCE\cf0\b0
\par \cf2
\par \ulnone COOKING TIME: 30 Minutes, including sauce
\par
\par \i\f1 1\'bd lbs. Pollock Fillets, rinsed in cold water\f0
\par 2 Lemons, cut into wedges
\par 2 cups Milk
\par 2 cups Cornmeal
\par \f1 2\'bd Tbsp. Freshly-ground Black Pepper\f0
\par \f1\'bd tsp. Chili Powder\f0
\par Salt - to taste
\par Vegetable Oil - for frying
\par Hot Pepper Sauce*
\par \i0
\par Heat 2-3" oil with hot pepper sauce in a large saucepan to hot. Mix cornmeal with chili powder, salt and pepper in a clear plastic bag; shake Pollock Fillets in the bag with cornmeal, until well-coated. Fry Fillets (about 5 minutes), or until golden brown on each side. Drain and serve hot, topped with Hot Pepper Sauce* and lemon wedges to the side.
\par
\par \tab * \ul\b Hot Pepper Sauce
\par \ulnone\b0\tab \i 1 cup Bottled Clam Juice
\par \tab 1 cup canned Tomatoes, crushed, with juice\tab
\par \pard\li720\f1 \'be cup Onions, chopped\f0
\par \pard\tab\f1 \'be cup Celery, chopped fine\f0
\par \tab\f1 \'be cup Green Pepper, chopped\f0
\par \tab 3 Tbsp. Butter\tab
\par \pard\li720 3 Tbsp. Tomato Paste
\par \pard\tab\f1 \'bd tsp. Cayenne Pepper (more to taste)\f0
\par \tab\f1 \'bd tsp. Hot Pepper Sauce\f0
\par \tab\f1 \'bd tsp. Dried Thyme\f0\tab
\par \pard\li720\f1 \'bc tsp. Freshly-ground Black Pepper\f0
\par \pard\tab\f1 \'bc tsp. White Pepper\f0
\par \tab Salt - to taste
\par \i0
\par \pard\li720 Melt butter in large saucepan and add onion, garlic, celery and green pepper, stir together and cook over medium heat (5 minutes); add tomatoes, tomato paste and Clam Juice; mix together and stir in all remaining ingredients. Bring mix to a boil, then lower heat and simmer (15 minutes), stirring occasionally to allow all flavors to blend thoroughly.
\par Layer equivalent of about 3 of the tomatoes (sliced) in a buttered glass baking dish; sprinkle about half the green onions over the tomatoes and coat with most of the olive oil; sprinkle on half the parsley and basil, along with black pepper. Add Striped Bass Fillets and top with remaining ingredients (except parsley sprigs) and roast at 450\f2\'b0\f0 F (15 minutes), or until fish is cooked and flakes easily when tested with a fork. Spoon Tomato-Basil Sauce from baking dish over Fillets and garnish with parsley sprigs. Serve hot with lemon wedges to the side.
\par \i0 Layer equivalent of about 3 of the tomatoes (sliced) in a buttered glass baking dish; sprinkle about half the green onions over the tomatoes and coat with most of the olive oil; sprinkle on half the parsley and basil, along with black pepper. Add Mackerel Fillets and top with remaining ingredients (except parsley sprigs) and roast at 450\f2\'b0\f0 F (15 minutes), or until fish is cooked and flakes easily when tested with a fork. Spoon Tomato-Basil Sauce from baking dish over Fillets and garnish with parsley sprigs. Serve hot with lemon wedges to the side.
\par Layer equivalent of about 3 of the tomatoes (sliced) in a buttered glass baking dish; sprinkle about half the green onions over the tomatoes and coat with most of the olive oil; sprinkle on half the parsley and basil, along with black pepper. Add Mahi-Mahi Fillets and top with remaining ingredients (except parsley sprigs) and roast at 450\f2\'b0\f0 F (15 minutes), or until fish is cooked and flakes easily when tested with a fork. Spoon Tomato-Basil Sauce from baking dish over Fillets and garnish with parsley sprigs. Serve hot with lemon wedges to the side.
\par Layer equivalent of about 3 of the tomatoes (sliced) in a buttered glass baking dish; sprinkle about half the green onions over the tomatoes and coat with most of the olive oil; sprinkle on half the parsley and basil, along with black pepper. Add Trout Fillets and top with remaining ingredients (except parsley sprigs) and roast at 450\f2\'b0\f0 F (15 minutes), or until fish is cooked and flakes easily when tested with a fork. Spoon Tomato-Basil Sauce from baking dish over Fillets and garnish with parsley sprigs. Serve hot with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED ORANGE-ROUGHY with MUSTARD SAUCE\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 10 Minutes
\par
\par \i\f1 1\'bd-2lbs. Orange Roughy Fillets, rinsed in cold water and patted dry\f0
\par 2 Lemons, cut into wedges
\par 1 medium Onion, chopped
\par 2 cups Fresh Parsley, lightly chopped
\par \f1\'bd cup Heavy Cream\f0
\par \f1\'bd cup Dry White Wine\f0
\par 2 Tbsp. Fresh Parsley, chopped
\par \f1 1-1\'bd Tbsp. Butter or Margarine \f0
\par 1 Tbsp. Dijon-style Mustard
\par \f1\'bc tsp. Tarragon\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 475\f2\'b0\f0 F, rub a flat baking tray with butter and place Orange-Roughy Fillets on tray. Brush Fillets with white wine and sprinkle lightly with salt and pepper; as salt dissolves, brush Fillets again with wine. Blanch parsley in lightly salted boiling water (1 minute only); remove parsley and plunge under ice water to stop cooking; squeeze parsley well to remove any excess fluid. Place Fillets in oven and bake (about 5 minutes) until cooked (flakes easily when tested with a fork); remove from oven and reserve any liquid from baking fish; divide Fillets among 6 warmed plates and set aside momentarily.
\par
\par To make \ul Mustard Sauce\ulnone : Cook onions in remaining wine, stirring until the wine has almost evaporated; add in the parsley, heavy cream, mustard, and tarragon, along with reserved liquid from fish tray. Bring sauce to a boil, seasoning with salt and pepper to taste. Cook (1 minute) then blend well in food processor to bring together all the flavors. Pour warm Mustard Sauce over Orange Roughy Fillets, garnish \i lightly\i0 with fresh parsley, and serve with a lemon wedge to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED TILAPIA with MUSTARD SAUCE\cf2
\par
\par \ulnone\b0 COOKING TIME: About 10 Minutes
\par
\par \i\f1 1\'bd-2lbs. Tilapia Fillets, rinsed in cold water and \f0
\par patted dry
\par 2 Lemons, cut into wedges
\par 1 medium Onion, chopped
\par 2 cups Fresh Parsley, lightly chopped
\par \f1\'bd cup Heavy Cream\f0
\par \f1\'bd cup Dry White Wine\f0
\par 2 Tbsp. Fresh Parsley, chopped
\par \f1 1-1\'bd Tbsp. Butter or Margarine \f0
\par 1 Tbsp. Dijon-style Mustard
\par \f1\'bc tsp. Tarragon\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 475\f2\'b0\f0 F, rub a flat baking tray with butter and place Tilapia Fillets on tray. Brush Fillets with white wine and sprinkle lightly with salt and pepper; as salt dissolves, brush Fillets again with wine. Blanch parsley in lightly salted boiling water (1 minute only); remove parsley and plunge under ice water to stop cooking; squeeze parsley well to remove any excess fluid. Place Fillets in oven and bake (about 5 minutes), until cooked (flakes easily when tested with a fork); remove from oven and reserve any liquid from baking fish; divide Fillets among 6 warmed plates and set aside momentarily.
\par
\par To make \ul Mustard Sauce\ulnone : Cook onions in remaining wine, stirring until the wine has almost evaporated; add in the parsley, heavy cream, mustard, and tarragon, along with reserved liquid from fish tray. Bring sauce to a boil, seasoning with salt and pepper to taste. Cook (1 minute) then blend well in food processor to bring together all the flavors. Pour warm Mustard Sauce over Tilapia Fillets, garnish \i lightly\i0 with fresh parsley, and serve with a lemon wedge to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED COD with MUSTARD SAUCE\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 10 Minutes
\par
\par \i\f1 1\'bd-2lbs. Cod Fillets, rinsed in cold water and patted dry\f0
\par 2 Lemons, cut into wedges
\par 1 medium Onion, chopped
\par 2 cups Fresh Parsley, lightly chopped
\par \f1\'bd cup Heavy Cream\f0
\par \f1\'bd cup Dry White Wine\f0
\par 2 Tbsp. Fresh Parsley, chopped
\par \f1 1-1\'bd Tbsp. Butter or Margarine \f0
\par 1 Tbsp. Dijon-style Mustard
\par \f1\'bc tsp. Tarragon\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 475\f2\'b0\f0 F, rub a flat baking tray with butter and place Cod Fillets on tray. Brush Fillets with white wine and sprinkle lightly with salt and pepper; as salt dissolves, brush Fillets again with wine. Blanch parsley in lightly salted boiling water (1 minute only); remove parsley and plunge under ice water to stop cooking; squeeze parsley well to remove any excess fluid. Place Fillets in oven and bake (about 5 minutes), until cooked (flakes easily when tested with a fork); remove from oven and reserve any liquid from baking fish; divide Fillets among 6 warmed plates and set aside momentarily.
\par
\par To make \ul Mustard Sauce\ulnone : Cook onions in remaining wine, stirring until the wine has almost evaporated; add in the parsley, heavy cream, mustard, and tarragon, along with reserved liquid from fish tray. Bring sauce to a boil, seasoning with salt and pepper to taste. Cook (1 minute), then blend well in food processor to bring together all the flavors. Pour warm Mustard Sauce over Cod Fillets, garnish \i lightly\i0 with fresh parsley, and serve with a lemon wedge to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED RED SNAPPER with MUSTARD SAUCE\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 10 Minutes
\par
\par \i\f1 1\'bd-2lbs. red Snapper Fillets, rinsed in cold water and patted dry\f0
\par 2 Lemons, cut into wedges
\par 1 medium Onion, chopped
\par 2 cups Fresh Parsley, lightly chopped
\par \f1\'bd cup Heavy Cream\f0
\par \f1\'bd cup Dry White Wine\f0
\par 2 Tbsp. Fresh Parsley, chopped
\par \f1 1-1\'bd Tbsp. Butter or Margarine \f0
\par 1 Tbsp. Dijon-style Mustard
\par \f1\'bc tsp. Tarragon\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 475\f2\'b0\f0 F, rub a flat baking tray with butter and place red Snapper Fillets on tray. Brush Fillets with white wine and sprinkle lightly with salt and pepper; as salt dissolves, brush Fillets again with wine. Blanch parsley in lightly salted boiling water (1 minute only); remove parsley and plunge under ice water to stop cooking; squeeze parsley well to remove any excess fluid. Place Fillets in oven and bake (about 5 minutes), until cooked (flakes easily when tested with a fork); remove from oven and reserve any liquid from baking fish; divide Fillets among 6 warmed plates and set aside momentarily.
\par
\par To make \ul Mustard Sauce\ulnone : Cook onions in remaining wine, stirring until the wine has almost evaporated; add in the parsley, heavy cream, mustard, and tarragon, along with reserved liquid from fish tray. Bring sauce to a boil, seasoning with salt and pepper to taste. Cook (1 minute), then blend well in food processor to bring together all the flavors. Pour warm Mustard Sauce over red Snapper Fillets, garnish \i lightly\i0 with fresh parsley, and serve with a lemon wedge to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED ANISE and HERB-FLAVORED GROUPER\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 25-30 Minutes
\par
\par \i\f1 6 (\'be lb.) Grouper Fillets, rinsed in cold water and patted dry\f0
\par 6 Cloves Garlic, finely chopped
\par 1 Large Onion, chopped
\par 3 cups canned Tomatoes, crushed
\par \f1\'be cup Dry White Wine\f0
\par \f1\'be cup Fresh Parsley, chopped\f0
\par 6 Tbsp. Olive Oil
\par 3 Tbsp. Capers, drained
\par \f1 2\'bd Tbsp. Anise-flavored Liqueur\f0
\par \f1\'bd tsp. Dried Basil\f0
\par \f1\'bd tsp. Dried Oregano\f0
\par \f1\'bd tsp. Hot red Pepper Flakes - or to taste \f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0\f1 Heat 3 Tbsp. olive oil to hot, in a skillet; add garlic and onion and cook until onion is limp; add wine, tomatoes, \'bd cup parsley, capers, basil, oregano, hot pepper flakes, salt and pepper to taste and bring to a boil; lower heat and simmer (10 minutes). While sauce is cooking, pour remaining olive oil into a large, glass, baking dish and place Grouper Fillets in dish (do not overlap). Pour Tomato-Herb Sauce over fish and bake at 450\f2\'b0\f1 F (15 minutes), or until fish just barely flakes when tested with a fork. Pour liqueur over Fillets and bake (3-4 minutes longer); remove from oven, garnish with \'bc cup fresh parsley and serve hot. \f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HERB-FLAVORED FLOUNDER and BAKED ANISE \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 25-30 Minutes
\par
\par \i\f1 6 (\'be lb.) Flounder Fillets, rinsed in cold water and patted dry\f0
\par 6 Cloves Garlic, finely chopped
\par 1 Large Onion, chopped
\par 3 cups canned Tomatoes, crushed
\par \f1\'be cup Dry White Wine\f0
\par \f1\'be cup Fresh Parsley, chopped\f0
\par 6 Tbsp. Olive Oil
\par 3 Tbsp. Capers, drained
\par \f1 2\'bd Tbsp. Anise-flavored Liqueur\f0
\par \f1\'bd tsp. Dried Basil\f0
\par \f1\'bd tsp. Dried Oregano\f0
\par \f1\'bd tsp. Hot red Pepper Flakes - or to taste \f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0\f1 Heat 3 Tbsp. olive oil to hot, in a skillet; add garlic and onion and cook until onion is limp; add wine, tomatoes, \'bd cup parsley, capers, basil, oregano, hot pepper flakes, salt and pepper to taste and bring to a boil; lower heat and simmer (10 minutes). While sauce is cooking, pour remaining olive oil into a large, glass, baking dish and place Flounder Fillets in dish (do not overlap). Pour Tomato-Herb Sauce over fish and bake at 450\f2\'b0\f1 F (15 minutes), or until fish just barely flakes when tested with a fork. Pour liqueur over Fillets and bake (3-4 minutes longer); remove from oven, garnish with \'bc cup fresh parsley and serve hot. \f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HERB-FLAVORED COD and BAKED ANISE\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 25-30 Minutes
\par
\par \i\f1 6 (\'be lb.) Cod Fillets, rinsed in cold water and patted dry\f0
\par 6 Cloves Garlic, finely chopped
\par 1 Large Onion, chopped
\par 3 cups canned Tomatoes, crushed
\par \f1\'be cup Dry White Wine\f0
\par \f1\'be cup Fresh Parsley, chopped\f0
\par 6 Tbsp. Olive Oil
\par 3 Tbsp. Capers, drained
\par \f1 2\'bd Tbsp. Anise-flavored Liqueur\f0
\par \f1\'bd tsp. Dried Basil\f0
\par \f1\'bd tsp. Dried Oregano\f0
\par \f1\'bd tsp. Hot red Pepper Flakes - or to taste \f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0\f1 Heat 3 Tbsp. olive oil to hot, in a skillet; add garlic and onion and cook until onion is limp; add wine, tomatoes, \'bd cup parsley, capers, basil, oregano, hot pepper flakes, salt and pepper to taste and bring to a boil; lower heat and simmer (10 minutes). While sauce is cooking, pour remaining olive oil into a large, glass, baking dish and place Cod Fillets in dish (do not overlap). Pour Tomato-Herb Sauce over fish and bake at 450\f2\'b0\f1 F (15 minutes), or until fish just barely flakes when tested with a fork. Pour liqueur over Fillets and bake (3-4 minutes longer); remove from oven, garnish with \'bc cup fresh parsley and serve hot. \f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 HERB-FLAVORED SCALLOPS and BAKED ANISE \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: 25-30 Minutes
\par
\par \i 3 lbs. large Sea or Bay Scallops, rinsed in cold water and drained
\par 6 Cloves Garlic, finely chopped
\par 1 Large Onion, chopped
\par 3 cups canned Tomatoes, crushed
\par \f1\'be cup Dry White Wine\f0
\par \f1\'be cup Fresh Parsley, chopped\f0
\par 6 Tbsp. Olive Oil
\par 3 Tbsp. Capers, drained
\par \f1 2\'bd Tbsp. Anise-flavored Liqueur\f0
\par \f1\'bd tsp. Dried Basil\f0
\par \f1\'bd tsp. Dried Oregano\f0
\par \f1\'bd tsp. Hot red Pepper Flakes - or to taste \f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0\f1 Heat 3 Tbsp. olive oil to hot, in a skillet; add garlic and onion and cook until onion is limp; add wine, tomatoes, \'bd cup parsley, capers, basil, oregano, hot pepper flakes, salt and pepper to taste and bring to a boil; lower heat and simmer (10 minutes). While sauce is cooking, pour remaining olive oil into a large, glass, baking dish and spread Scallops evenly in dish (not touching). Pour Tomato-Herb Sauce over Scallops and bake at 450\f2\'b0\f1 F (10 minutes). Pour liqueur over Scallops and bake (3-4 minutes longer); remove from oven, garnish with \'bc cup fresh parsley and serve hot. \f0
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED FLOUNDER with OREGANO and GARLIC SAUCE\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: 6-7 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Flounder Fillets, rinsed in cold water and patted dry\f0
\par \f1\'bd cup Olive Oil\f0
\par 1/3 cup Fresh Parsley, chopped
\par \f1\'bc cup Lemon Juice, fresh squeezed\f0
\par 2 Tbsp. Garlic, minced
\par 1 tsp. Fresh Oregano, minced
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 450\f2\'b0\f0 F, place Flounder Fillets in a broiling pan and brush with olive oil. To make \ul Garlic Sauce\ulnone : Mix together remaining olive oil with parsley, lemon juice, garlic, oregano, salt and pepper and pour thinly over Flounder to lightly coat.
\par
\par Place fish in oven and bake (6-7 minutes), or until Fillets turn white in color and just barely flake when tested with a fork (you may want to baste the Fillets one more time during cooking to bring out additional flavor of garlic and herbs). Serve immediately.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED CATFISH with OREGANO and GARLIC SAUCE\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: 6-7 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Catfish Fillets, rinsed in cold water and patted dry\f0
\par \f1\'bd cup Olive Oil\f0
\par 1/3 cup Fresh Parsley, chopped
\par \f1\'bc cup Lemon Juice, fresh squeezed\f0
\par 2 Tbsp. Garlic, minced
\par 1 tsp. Fresh Oregano, minced
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 450\f2\'b0\f0 F, place Catfish Fillets in a broiling pan and brush with olive oil. To make \ul Garlic Sauce\ulnone : Mix together remaining olive oil with parsley, lemon juice, garlic, oregano, salt and pepper and pour thinly over Fillets to lightly coat.
\par
\par Place Catfish in oven and bake (6-7 minutes), or until Fillets turn white in color and just barely flake when tested with a fork (you may want to baste the Fillets one more time during cooking to bring out additional flavor of garlic and herbs). Serve immediately.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED BLACKFISH with OREGANO and GARLIC SAUCE\cf2
\par
\par \ulnone\b0 COOKING TIME: 6-7 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Blackfish Fillets, rinsed in cold water and \f0
\par patted dry
\par \f1\'bd cup Olive Oil\f0
\par 1/3 cup Fresh Parsley, chopped
\par \f1\'bc cup Lemon Juice, fresh squeezed\f0
\par 2 Tbsp. Garlic, minced
\par 1 tsp. Fresh Oregano, minced
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 450\f2\'b0\f0 F, place Blackfish Fillets in a broiling pan and brush with olive oil. To make \ul Garlic Sauce\ulnone : Mix together remaining olive oil with parsley, lemon juice, garlic, oregano, salt and pepper and pour thinly over Blackfish to lightly coat.
\par
\par Place Fillets in oven and bake (6-7 minutes), or until fish turn white in color and just barely flake when tested with a fork (you may want to baste the Fillets one more time during cooking to bring out additional flavor of garlic and herbs). Serve immediately.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED HADDOCK with OREGANO and GARLIC SAUCE\cf2
\par
\par \ulnone\b0 COOKING TIME: 6-7 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Haddock Fillets, rinsed in cold water and \f0
\par patted dry
\par \f1\'bd cup Olive Oil\f0
\par 1/3 cup Fresh Parsley, chopped
\par \f1\'bc cup Lemon Juice, fresh squeezed\f0
\par 2 Tbsp. Garlic, minced
\par 1 tsp. Fresh Oregano, minced
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 450\f2\'b0\f0 F, place Fillets in a broiling pan and brush with olive oil. To make \ul Garlic Sauce\ulnone : Mix together remaining olive oil with parsley, lemon juice, garlic, oregano, salt and pepper and pour thinly over Haddock to lightly coat. Place fish in oven and bake (6-7 minutes), or until Fillets turn white in color and just barely flake when tested with a fork (you may want to baste the Fillets one more time during cooking to bring out additional flavor of garlic and herbs). Serve immediately.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED TILEFISH with OREGANO and GARLIC SAUCE\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: 6-7 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Tilefish Fillets, rinsed in cold water and patted dry\f0
\par \f1\'bd cup Olive Oil\f0
\par 1/3 cup Fresh Parsley, chopped
\par \f1\'bc cup Lemon Juice, fresh squeezed\f0
\par 2 Tbsp. Garlic, minced
\par 1 tsp. Fresh Oregano, minced
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 450\f2\'b0\f0 F, place Fillets in a broiling pan and brush with olive oil. To make \ul Garlic Sauce\ulnone : Mix together remaining olive oil with parsley, lemon juice, garlic, oregano, salt and pepper and pour thinly over Tilefish to lightly coat. Place Fillets in oven and bake (6-7 minutes), or until fish turns white in color and just barely flake when tested with a fork (you may want to baste the Fillets one more time during cooking to bring out additional flavor of garlic and herbs). Serve immediately.
\par While broiler is pre-heating, combine olive oil, lime zest and juice, herbs, salt and black pepper; allow flavors to blend together (10 minutes), then toss with Fillets and set aside (10 minutes). Broil Mackerel, skin side down (5 minutes), about 4" from heat source, brushing several times with marinade while cooking. Fillets are done when opaque and tender throughout.
\par While broiler is pre-heating, combine olive oil, lime zest and juice, herbs, salt and black pepper; allow flavors to blend together (10 minutes), then toss with Fillets and set aside (10 minutes). Broil Bluefish, skin side down (5 minutes), about 4" from heat source, brushing several times with marinade while cooking. Fillets are done when opaque and tender throughout.
\par While broiler is pre-heating, combine olive oil, lime zest and juice, herbs, salt and black pepper; allow flavors to blend together (10 minutes), then toss with Fillets and set aside (10 minutes). Broil Mahi-Mahi, skin side down (5 minutes), about 4" from heat source, brushing several times with marinade while cooking. Fillets are done when opaque and tender throughout.
\par While broiler is pre-heating, combine olive oil, lime zest and juice, herbs, salt and black pepper; allow flavors to blend together (10 minutes), then toss with Fillets and set aside (10 minutes). Broil Tilapia, skin side down (5 minutes), about 4" from heat source, brushing several times with marinade while cooking. Fillets are done when opaque and tender throughout.
\par While broiler is pre-heating, combine olive oil, lime zest and juice, herbs, salt and black pepper; allow flavors to blend together (10 minutes), then toss with Fillets and set aside (10 minutes). Broil red Snapper, skin side down (5 minutes), about 4" from heat source, brushing several times with marinade while cooking. Fillets are done when opaque and tender throughout.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SPICY BLUEFISH with TOMATO\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 5 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Bluefish Fillets, rinsed in cold water and patted dry\f0
\par 6 Cloves Garlic, minced
\par 1 large can Whole Tomatoes, chopped, with juice reserved
\par 1 Tbsp. Fresh Ginger, peeled and minced
\par 1 tsp. Fresh Basil, chopped
\par \f1\'bd tsp. Fresh Oregano, chopped\f0
\par Hot Pepper Sauce, to taste
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Cilantro, chopped - as a garnish
\par \i0
\par While broiler is pre-heating, combine tomatoes with garlic, ginger, basil, oregano, pepper sauce (to taste), salt and pepper; and allow to blend flavors (about 10 minutes); marinate fish in Tomato-Herb Sauce in a large glass baking dish, at least one half hour. Broil Bluefish (about 5 minutes), 4" from heat source, brushing several times with marinade while cooking. Fillets are done when opaque and tender through.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SPICY MAHI-MAHI with TOMATO\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 5 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Mahi-Mahi Fillets, rinsed in cold water and patted dry\f0
\par 6 Cloves Garlic, minced
\par 1 large can Whole Tomatoes, chopped, with juice reserved
\par 1 Tbsp. Fresh Ginger, peeled and minced
\par 1 tsp. Fresh Basil, chopped
\par \f1\'bd tsp. Fresh Oregano, chopped\f0
\par Hot Pepper Sauce, to taste
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Cilantro, chopped - as a garnish
\par \i0
\par While broiler is pre-heating, combine tomatoes with garlic, ginger, basil, oregano, pepper sauce (to taste), salt and pepper; and allow to blend flavors (about 10 minutes); marinate fish in Tomato-Herb Sauce in a large glass baking dish, at least one half hour. Broil Mahi-Mahi (about 5 minutes), 4" from heat source, brushing several times with marinade while cooking. Fillets are done when opaque and tender through.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SPICY GROUPER with TOMATO\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 5 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Grouper Fillets, rinsed in cold water and patted dry\f0
\par 6 Cloves Garlic, minced
\par 1 large can Whole Tomatoes, chopped, with juice reserved
\par 1 Tbsp. Fresh Ginger, peeled and minced
\par 1 tsp. Fresh Basil, chopped
\par \f1\'bd tsp. Fresh Oregano, chopped\f0
\par Hot Pepper Sauce, to taste
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Cilantro, chopped - as a garnish
\par \i0
\par While broiler is pre-heating, combine tomatoes with garlic, ginger, basil, oregano, pepper sauce (to taste), salt and pepper; and allow to blend flavors (about 10 minutes); marinate fish in Tomato-Herb Sauce in a large glass baking dish, at least one half hour. Broil Grouper (about 5 minutes), 4" from heat source, brushing several times with marinade while cooking. Fillets are done when opaque and tender through.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SPICY FLOUNDER with TOMATO\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 5 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Flounder Fillets, rinsed in cold water and patted dry\f0
\par 6 Cloves Garlic, minced
\par 1 large can Whole Tomatoes, chopped, with juice reserved
\par 1 Tbsp. Fresh Ginger, peeled and minced
\par 1 tsp. Fresh Basil, chopped
\par \f1\'bd tsp. Fresh Oregano, chopped\f0
\par Hot Pepper Sauce, to taste
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Cilantro, chopped - as a garnish
\par \i0
\par While broiler is pre-heating, combine tomatoes with garlic, ginger, basil, oregano, pepper sauce (to taste), salt and pepper; and allow to blend flavors (about 10 minutes); marinate fish in Tomato-Herb Sauce in a large glass baking dish, at least one half hour. Broil Flounder (about 5 minutes), 4" from heat source, brushing several times with marinade while cooking. Fillets are done when opaque and tender through.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SPICY SEA BASS with TOMATO\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 5 Minutes
\par
\par \i\f1 1\'bd-2 lbs. Sea Bass Fillets, rinsed in cold water and patted dry\f0
\par 6 Cloves Garlic, minced
\par 1 large can Whole Tomatoes, chopped, with juice reserved
\par 1 Tbsp. Fresh Ginger, peeled and minced
\par 1 tsp. Fresh Basil, chopped
\par \f1\'bd tsp. Fresh Oregano, chopped\f0
\par Hot Pepper Sauce, to taste
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Cilantro, chopped - as a garnish
\par \i0
\par While broiler is pre-heating, combine tomatoes with garlic, ginger, basil, oregano, pepper sauce (to taste), salt and pepper; and allow to blend flavors (about 10 minutes); marinate fish in Tomato-Herb Sauce in a large glass baking dish, at least one half hour. Broil Sea Bass (about 5 minutes), 4" from heat source, brushing several times with marinade while cooking. Fillets are done when opaque and tender through.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 CHILLED, BROILED MARINATED RED SNAPPER\cf0
\par \cf2\ulnone\b0
\par COOKING TIME: About 5 Minutes
\par
\par \i 2 lbs. red Snapper Fillets, rinsed in cold water and patted dry
\par 5 Cloves Garlic, thinly sliced
\par 2 Lemons, cut into wedges
\par 2" Fresh Ginger, peeled and finely grated
\par \f1\'bd cup red Wine Vinegar\f0
\par \f1\'bc cup Green Onion, (Green and white parts), finely chopped\f0
\par \f1 1\'bd Tbsp. Olive Oil\f0
\par \f1\'bc tsp. Cayenne Pepper - more or less, to taste\f0
\par Salt - to taste
\par Black Pepper - to taste
\par Fresh Cilantro, chopped - as a garnish
\par
\par \i0 While broiler is pre-heating, place Snapper Fillets in a non-stick broiling pan and rub both sides with olive oil. Slice both sides of Fillets with a knife and rub garlic all over - and into slices, then season with salt and pepper; broil 4" from heat source (about 5 minutes), until flesh is white and tender through.
\par
\par Combine remaining ingredients (including about 2 Tbsp. chopped cilantro) and simmer over medium heat (about 5 minutes), to allow flavors to blend well; pour hot sauce over Fillets, then refrigerate for several hours to allow fish to chill and flavors to intensify. Garnish with fresh cilantro and wedges of lemon to the side.
\par \i 2 lbs. Striped Bass, rinsed in cold water and patted
\par dry
\par 5 Cloves Garlic, thinly sliced
\par 2 Lemons, cut into wedges
\par 2" Fresh Ginger, peeled and finely grated
\par \f1\'bd cup red Wine Vinegar\f0
\par \f1\'bc cup Green Onion, (Green and white parts), finely \f0
\par chopped
\par \f1 1\'bd Tbsp. Olive Oil\f0
\par \f1\'bc tsp. Cayenne Pepper - more or less, to taste\f0
\par Salt - to taste
\par Black Pepper - to taste
\par Fresh Cilantro, chopped - as a garnish
\par
\par \i0 While broiler is pre-heating, place Striped Bass Fillets in a non-stick broiling pan and rub both sides with olive oil. Slice both sides of Fillets with a knife and rub garlic all over - and into slices, then season with salt and pepper; broil 4" from heat source (about 5 minutes), until flesh is white and tender through.
\par
\par Combine remaining ingredients (including about 2 Tbsp. chopped cilantro) and simmer over medium heat (about 5 minutes), to allow flavors to blend well; pour hot sauce over Fillets, then refrigerate for several hours to allow fish to chill and flavors to intensify. Garnish with fresh cilantro and wedges of lemon to the side.
\par \i 2 lbs. Tilapia Fillets, rinsed in cold water and patted
\par dry
\par 5 Cloves Garlic, thinly sliced
\par 2 Lemons, cut into wedges
\par 2" Fresh Ginger, peeled and finely grated
\par \f1\'bd cup red Wine Vinegar\f0
\par \f1\'bc cup Green Onion, (Green and white parts), finely chopped\f0
\par \f1 1\'bd Tbsp. Olive Oil\f0
\par \f1\'bc tsp. Cayenne Pepper - more or less, to taste\f0
\par Salt - to taste
\par Black Pepper - to taste
\par Fresh Cilantro, chopped - as a garnish
\par
\par \i0 While broiler is pre-heating, place Tilapia Fillets in a non-stick broiling pan and rub both sides with olive oil. Slice both sides of Fillets with a knife and rub garlic all over - and into slices, then season with salt and pepper; broil 4" from heat source (about 5 minutes), until flesh is white and tender through.
\par
\par Combine remaining ingredients (including about 2 Tbsp. chopped cilantro) and simmer over medium heat (about 5 minutes), to allow flavors to blend well; pour hot sauce over Fillets, then refrigerate for several hours to allow fish to chill and flavors to intensify. Garnish with fresh cilantro and wedges of lemon to the side.
\par \i 2 lbs. Grouper Fillets, rinsed in cold water and patted dry
\par 5 Cloves Garlic, thinly sliced
\par 2 Lemons, cut into wedges
\par 2" Fresh Ginger, peeled and finely grated
\par \f1\'bd cup red Wine Vinegar\f0
\par \f1\'bc cup Green Onion, (Green and white parts), finely chopped\f0
\par \f1 1\'bd Tbsp. Olive Oil\f0
\par \f1\'bc tsp. Cayenne Pepper - more or less, to taste\f0
\par Salt - to taste
\par Black Pepper - to taste
\par Fresh Cilantro, chopped - as a garnish
\par
\par \i0 While broiler is pre-heating, place Grouper Fillets in a non-stick broiling pan and rub both sides with olive oil. Slice both sides of Fillets with a knife and rub garlic all over - and into slices, then season with salt and pepper; broil 4" from heat source (about 5 minutes), until flesh is white and tender through.
\par
\par Combine remaining ingredients (including about 2 Tbsp. chopped cilantro) and simmer over medium heat (about 5 minutes), to allow flavors to blend well; pour hot sauce over Fillets, then refrigerate for several hours to allow fish to chill and flavors to intensify. Garnish with fresh cilantro and wedges of lemon to the side.
\par \i 2 lbs. Catfish Fillets, rinsed in cold water and patted dry
\par 5 Cloves Garlic, thinly sliced
\par 2 Lemons, cut into wedges
\par 2" Fresh Ginger, peeled and finely grated
\par \f1\'bd cup red Wine Vinegar\f0
\par \f1\'bc cup Green Onion, (Green and white parts), finely chopped\f0
\par \f1 1\'bd Tbsp. Olive Oil\f0
\par \f1\'bc tsp. Cayenne Pepper - more or less, to taste\f0
\par Salt - to taste
\par Black Pepper - to taste
\par Fresh Cilantro, chopped - as a garnish
\par
\par \i0 While broiler is pre-heating, place Catfish Fillets in a non-stick broiling pan and rub both sides with olive oil. Slice both sides of Fillets with a knife and rub garlic all over - and into slices, then season with salt and pepper; broil 4" from heat source (about 5 minutes), until flesh is white and tender through.
\par
\par Combine remaining ingredients (including about 2 Tbsp. chopped cilantro) and simmer over medium heat (about 5 minutes), to allow flavors to blend well; pour hot sauce over Fillets, then refrigerate for several hours to allow fish to chill and flavors to intensify. Garnish with fresh cilantro and wedges of lemon to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BARBECUED COD with A MIXED-CITRUS SAUCE\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: Less than 10 Minutes
\par
\par \i 2 lbs. Cod Fillets, rinsed in cold water and patted dry
\par 4 Cloves Garlic, minced
\par 3 Lemons, 2 cut into wedges; 1 with zest removed and minced, then sliced
\par \f1 1\'bd Large Oranges, cut into slices \f0
\par 1 large Grapefruit, cut into slices
\par 1 Onion, finely chopped
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd tsp. Fresh Thyme\f0
\par \f1\'bd tsp. Fresh Tarragon\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par While barbecue is pre-heating to medium hot, pour olive oil into a medium saucepan and add lemon zest, garlic, onion, thyme, tarragon, salt and a generous grounding of pepper - along with lemon, orange and grapefruit slices; cook to warm and bring out juices, but do not boil. Grill Cod Fillets until a golden brown (about 4 minutes on each side); while cooking, slide a spatula under fish occasionally to keep from sticking). Simmer over low heat while fish is cooking, then serve with fish garnished with fresh parsley and lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BARBECUED BUTTERFISH with A MIXED-CITRUS SAUCE\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: Less than 10 Minutes
\par
\par \i 2 lbs. Butterfish Fillets, rinsed in cold water and patted dry
\par 4 Cloves Garlic, minced
\par 3 Lemons, 2 cut into wedges; 1 with zest removed and minced, then sliced
\par \f1 1\'bd Large Oranges, cut into slices \f0
\par 1 large Grapefruit, cut into slices
\par 1 Onion, finely chopped
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd tsp. Fresh Thyme\f0
\par \f1\'bd tsp. Fresh Tarragon\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par While barbecue is pre-heating to medium hot, pour olive oil into a medium saucepan and add lemon zest, garlic, onion, thyme, tarragon, salt and a generous grounding of pepper - along with lemon, orange and grapefruit slices; cook to warm and bring out juices, but do not boil. Grill Butterfish Fillets until a nice, golden brown (about 4 minutes, on each side); while cooking, slide a spatula under fish occasionally to keep from sticking). Simmer over low heat while fish is cooking, then serve with fish garnished with fresh parsley and lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BARBECUED GROUPER with A MIXED-CITRUS SAUCE\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: Less than 10 Minutes
\par
\par \i 2 lbs. Grouper Fillets, rinsed in cold water and patted dry
\par 4 Cloves Garlic, minced
\par 3 Lemons, 2 cut into wedges; 1 with zest removed and minced, then sliced
\par \f1 1\'bd Large Oranges, cut into slices \f0
\par 1 large Grapefruit, cut into slices
\par 1 Onion, finely chopped
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd tsp. Fresh Thyme\f0
\par \f1\'bd tsp. Fresh Tarragon\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par While barbecue is pre-heating to medium hot, pour olive oil into a medium saucepan and add lemon zest, garlic, onion, thyme, tarragon, salt and a generous grounding of pepper - along with lemon, orange and grapefruit slices; cook to warm and bring out juices, but do not boil. Grill Grouper Fillets until a golden brown (about 4 minutes on each side); while cooking, slide a spatula under fish occasionally to keep from sticking). Simmer over low heat while fish is cooking, then serve with fish garnished with fresh parsley and lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BARBECUED RED SNAPPER with A MIXED-CITRUS SAUCE\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: Less than 10 Minutes
\par
\par \i 2 lbs. red Snapper Fillets, rinsed in cold water and patted dry
\par 4 Cloves Garlic, minced
\par 3 Lemons, 2 cut into wedges; 1 with zest removed and minced, then sliced
\par \f1 1\'bd Large Oranges, cut into slices \f0
\par 1 large Grapefruit, cut into slices
\par 1 Onion, finely chopped
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd tsp. Fresh Thyme\f0
\par \f1\'bd tsp. Fresh Tarragon\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par While barbecue is pre-heating to medium hot, pour olive oil into a medium saucepan and add lemon zest, garlic, onion, thyme, tarragon, salt and a generous grounding of pepper - along with lemon, orange and grapefruit slices; cook to warm and bring out juices, but do not boil. Grill red Snapper Fillets until a golden brown (about 4 minutes on each side); while cooking, slide a spatula under fish occasionally to keep from sticking). Simmer over low heat while fish is cooking, then serve with fish garnished with fresh parsley and lemon wedges to the side.
\par
\par SERVINGS PER RECIPE: 6
\par
\par \cf0\fs20
\par }
BARBECUED FLOUNDER FILLETS with a MIXED-CITRUS SAUCE
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BARBECUED FLOUNDER FILLETS with A MIXED-CITRUS SAUCE\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: Less than 10 Minutes
\par
\par \i 2 lbs. Flounder Fillets, rinsed in cold water and patted dry
\par 4 Cloves Garlic, minced
\par 3 Lemons, 2 cut into wedges; 1 with zest removed and minced, then sliced
\par \f1 1\'bd Large Oranges, cut into slices \f0
\par 1 large Grapefruit, cut into slices
\par 1 Onion, finely chopped
\par \f1\'bd cup Olive Oil\f0
\par \f1\'bd tsp. Fresh Thyme\f0
\par \f1\'bd tsp. Fresh Tarragon\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par While barbecue is pre-heating to medium hot, pour olive oil into a medium saucepan and add lemon zest, garlic, onion, thyme, tarragon, salt and a generous grounding of pepper - along with lemon, orange and grapefruit slices; cook to warm and bring out juices, but do not boil. Grill Flounder Fillets until a golden brown (about 4 minutes on each side); while cooking, slide a spatula under fish occasionally to keep from sticking). Simmer over low heat while fish is cooking, then serve with fish garnished with fresh parsley and lemon wedges to the side.
\par \i\f1 1\'bd-2 lbs. Grouper Fillets, rinsed in cold water and patted dry\f0
\par 8-10 Green Onions, very finely chopped
\par 6 Tbsp. Olive Oil
\par 4 Tbsp. Sesame Seeds - toasted in a dry pan (about 5 minutes) until seeds begin to "pop"
\par 2 Tbsp. Soy Sauce
\par 1 Tbsp. Minced Garlic
\par 1 Tbsp. Sesame Oil
\par 1 tsp. Hot Pepper Sauce - more or less, to taste
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par Mix 2 Tbsp. toasted sesame seeds with half the green onions, soy sauce, garlic, sesame oil, hot pepper sauce, salt and pepper; coat Grouper Fillets with sesame seed mixture and allow to sit to absorb flavors while olive oil is heating. Heat oil in a large saucepan over medium heat until hot, but not smoking), add fish and cook (about 3 minutes, each side), or until a golden brown and opaque all the way through Fillets. Serve hot, garnished with remaining sesame seeds and chopped green onion.
\par \i\f1 1\'bd-2 lbs. Catfish Fillets, rinsed in cold water and patted dry\f0
\par 8-10 Green Onions, very finely chopped
\par 6 Tbsp. Olive Oil
\par 4 Tbsp. Sesame Seeds - toasted in a dry pan (about 5 minutes) until seeds begin to "pop"
\par 2 Tbsp. Soy Sauce
\par 1 Tbsp. Minced Garlic
\par 1 Tbsp. Sesame Oil
\par 1 tsp. Hot Pepper Sauce - more or less, to taste
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 Mix 2 Tbsp. toasted sesame seeds with half the green onions, soy sauce, garlic, sesame oil, hot pepper sauce, salt and pepper; coat Catfish Fillets with sesame seed mixture and allow to sit to absorb flavors while olive oil is heating. Heat oil in a large saucepan over medium heat until hot, but not smoking), add fish and cook (about 3 minutes, each side), or until a golden brown and opaque all the way through Fillets. Serve hot, garnished with remaining sesame seeds and chopped green onion.
\par \i\f1 1\'bd-2 lbs. Tilapia Fillets, rinsed in cold water and \f0
\par patted dry
\par 8-10 Green Onions, very finely chopped
\par 6 Tbsp. Olive Oil
\par 4 Tbsp. Sesame Seeds - toasted in a dry pan (about 5 minutes) until seeds begin to "pop"
\par 2 Tbsp. Soy Sauce
\par 1 Tbsp. Minced Garlic
\par 1 Tbsp. Sesame Oil
\par 1 tsp. Hot Pepper Sauce - more or less, to taste
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 Mix 2 Tbsp. toasted sesame seeds with half the green onions, soy sauce, garlic, sesame oil, hot pepper sauce, salt and pepper; coat Tilapia Fillets with sesame seed mixture and allow to sit to absorb flavors while olive oil is heating. Heat oil in a large saucepan over medium heat until hot, but not smoking), add fish and cook (about 3 minutes, each side), or until a golden brown and opaque all the way through Fillets. Serve hot, garnished with remaining sesame seeds and chopped green onion.
\par \i\f1 1\'bd-2 lbs. Mahi-Mahi Fillets, rinsed in cold water and patted dry\f0
\par 8-10 Green Onions, very finely chopped
\par 6 Tbsp. Olive Oil
\par 4 Tbsp. Sesame Seeds - toasted in a dry pan (about 5 minutes) until seeds begin to "pop"
\par 2 Tbsp. Soy Sauce
\par 1 Tbsp. Minced Garlic
\par 1 Tbsp. Sesame Oil
\par 1 tsp. Hot Pepper Sauce - more or less, to taste
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par Mix 2 Tbsp. toasted sesame seeds with half the green onions, soy sauce, garlic, sesame oil, hot pepper sauce, salt and pepper; coat Mahi-Mahi Fillets with sesame seed mixture and allow to sit to absorb flavors while olive oil is heating. Heat oil in a large saucepan over medium heat until hot, but not smoking), add fish and cook (about 3 minutes) each side, or until a golden brown and opaque all the way through Fillets. Serve hot, garnished with remaining sesame seeds and chopped green onion.
\par \i\f1 1\'bd-2 lbs. Flounder Fillets, rinsed in cold water and patted dry\f0
\par 8-10 Green Onions, very finely chopped
\par 6 Tbsp. Olive Oil
\par 4 Tbsp. Sesame Seeds - toasted in a dry pan (about 5 minutes) until seeds begin to "pop"
\par 2 Tbsp. Soy Sauce
\par 1 Tbsp. Minced Garlic
\par 1 Tbsp. Sesame Oil
\par 1 tsp. Hot Pepper Sauce - more or less, to taste
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par Mix 2 Tbsp. toasted sesame seeds with half the green onions, soy sauce, garlic, sesame oil, hot pepper sauce, salt and pepper; coat Flounder Fillets with sesame seed mixture and allow to sit to absorb flavors while olive oil is heating. Heat oil in a large saucepan over medium heat until hot, but not smoking), add fish and cook (about 3 minutes, each side), or until a golden brown and opaque all the way through Fillets. Serve hot, garnished with remaining sesame seeds and chopped green onion.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED FILLET OF FLOUNDER, STUFFED with CLAM MEAT\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 15 Minutes
\par
\par \i 8 Skinless Flounder Fillets, about equal in size, rinsed in cold water and patted dry
\par 1 can Minced Clam Meat, liquid drained
\par 8 Green Onions, finely chopped
\par 6 Cloves Garlic, crushed
\par 1 Lemon, juiced
\par 1 Egg, lightly beaten
\par \f1 1\'bd cup Fresh Bread Crumbs\f0
\par \f1\'bd cup Dry White Wine \f0
\par \f1\'bd cup Fresh Parsley, finely chopped \f0
\par \f1\'bc cup Green Bell Pepper, finely chopped\f0
\par \f1\'bc cup red Bell Pepper, finely chopped\f0
\par \f1\'bc cup Celery, finely chopped\f0
\par 6 Tbsp. Butter
\par \f1\'bd tsp. Paprika\f0
\par \f1\'bc tsp. Dried Thyme\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 450\f2\'b0\f0 F, melt 2 Tbsp. butter (or margarine) in a small saucepan and add garlic, green onions, green and red peppers, and celery; cook, stirring until vegetables are barely wilted and any liquid has evaporated; add wine and cook (2 minutes). Add Clams, then remove from heat and stir in egg, bread crumbs, 1/3 cup parsley, thyme, salt and black pepper; blend all ingredients together well to make Flounder stuffing.
\par
\par To stuff Fillets: place each fillet on a flat surface (skin-side down, if using Fillets with skin still on) and spoon stuffing onto fillet and smooth evenly over surface; cover each spread fillet with a second fillet, just like making a sandwich. Grease a glass baking dish with 1 Tbsp. butter; sprinkle with salt and pepper and place stuffed Fillets in dish. Melt extra butter in a saucepan under low heat and add lemon juice to make a nice lemon butter to spoon over the Fillets; dust lightly with paprika and bake (10 minutes).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED FILLET OF SNAPPER, STUFFED with CLAM MEAT\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 15 Minutes
\par
\par \i 8 Skinless Snapper Fillets, about equal in size, rinsed in cold water and patted dry
\par 1 can Minced Clam Meat, liquid drained
\par 8 Green Onions, finely chopped
\par 6 Cloves Garlic, crushed
\par 1 Lemon, juiced
\par 1 Egg, lightly beaten
\par \f1 1\'bd cup Fresh Bread Crumbs\f0
\par \f1\'bd cup Dry White Wine \f0
\par \f1\'bd cup Fresh Parsley, finely chopped \f0
\par \f1\'bc cup Green Bell Pepper, finely chopped\f0
\par \f1\'bc cup red Bell Pepper, finely chopped\f0
\par \f1\'bc cup Celery, finely chopped\f0
\par 6 Tbsp. Butter
\par \f1\'bd tsp. Paprika\f0
\par \f1\'bc tsp. Dried Thyme\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 450\f2\'b0\f0 F, melt 2 Tbsp. butter (or margarine) in a small saucepan and add garlic, green onions, green and red peppers, and celery; cook, stirring until vegetables are barely wilted and any liquid has evaporated; add wine and cook (2 minutes). Add Clams, then remove from heat and stir in egg, bread crumbs, 1/3 cup parsley, thyme, salt and black pepper; blend all ingredients together well to make Snapper stuffing.
\par
\par To stuff Fillets: place each fillet on a flat surface (skin-side down, if using Fillets with skin still on) and spoon stuffing onto fillet and smooth evenly over surface; cover each spread fillet with a second fillet, just like making a sandwich. Grease a glass baking dish with 1 Tbsp. butter; sprinkle with salt and pepper and place stuffed Fillets in dish. Melt extra butter in a saucepan under low heat and add lemon juice to make a nice lemon butter to spoon over the Fillets; dust lightly with paprika and bake (10 minutes).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED FILLET OF GROUPER, STUFFED with CLAM MEAT\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 15 Minutes
\par
\par \i 8 Skinless Grouper Fillets, about equal in size, rinsed in cold water and patted dry
\par 1 can Minced Clam Meat, liquid drained
\par 8 Green Onions, finely chopped
\par 6 Cloves Garlic, crushed
\par 1 Lemon, juiced
\par 1 Egg, lightly beaten
\par \f1 1\'bd cup Fresh Bread Crumbs\f0
\par \f1\'bd cup Dry White Wine \f0
\par \f1\'bd cup Fresh Parsley, finely chopped \f0
\par \f1\'bc cup Green Bell Pepper, finely chopped\f0
\par \f1\'bc cup red Bell Pepper, finely chopped\f0
\par \f1\'bc cup Celery, finely chopped\f0
\par 6 Tbsp. Butter
\par \f1\'bd tsp. Paprika\f0
\par \f1\'bc tsp. Dried Thyme\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 450\f2\'b0\f0 F, melt 2 Tbsp. butter (or margarine) in a small saucepan and add garlic, green onions, green and red peppers, and celery; cook, stirring until vegetables are barely wilted and any liquid has evaporated; add wine and cook (2 minutes). Add Clams, then remove from heat and stir in egg, bread crumbs, 1/3 cup parsley, thyme, salt and black pepper; blend all ingredients together well to make Grouper stuffing.
\par
\par To stuff Fillets: place each fillet on a flat surface (skin-side down, if using Fillets with skin still on) and spoon stuffing onto fillet and smooth evenly over surface; cover each spread fillet with a second fillet, just like making a sandwich. Grease a glass baking dish with 1 Tbsp. butter; sprinkle with salt and pepper and place stuffed Fillets in dish. Melt extra butter in a saucepan under low heat and add lemon juice to make a nice lemon butter to spoon over the Fillets; dust lightly with paprika and bake (10 minutes).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED FILLET OF CATFISH, STUFFED with CLAM MEAT\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 15 Minutes
\par
\par \i 8 Skinless Catfish Fillets, about equal in size, rinsed in cold water and patted dry
\par 1 can Minced Clam Meat, liquid drained
\par 8 Green Onions, finely chopped
\par 6 Cloves Garlic, crushed
\par 1 Lemon, juiced
\par 1 Egg, lightly beaten
\par \f1 1\'bd cup Fresh Bread Crumbs\f0
\par \f1\'bd cup Dry White Wine \f0
\par \f1\'bd cup Fresh Parsley, finely chopped \f0
\par \f1\'bc cup Green Bell Pepper, finely chopped\f0
\par \f1\'bc cup red Bell Pepper, finely chopped\f0
\par \f1\'bc cup Celery, finely chopped\f0
\par 6 Tbsp. Butter
\par \f1\'bd tsp. Paprika\f0
\par \f1\'bc tsp. Dried Thyme\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 450\f2\'b0\f0 F, melt 2 Tbsp. butter (or margarine) in a small saucepan and add garlic, green onions, green and red peppers, and celery; cook, stirring until vegetables are barely wilted and any liquid has evaporated; add wine and cook (2 minutes). Add Clams, then remove from heat and stir in egg, bread crumbs, 1/3 cup parsley, thyme, salt and black pepper; blend all ingredients together well to make Catfish stuffing.
\par
\par To stuff Fillets: place each fillet on a flat surface (skin-side down, if using Fillets with skin still on) and spoon stuffing onto fillet and smooth evenly over surface; cover each spread fillet with a second fillet, just like making a sandwich. Grease a glass baking dish with 1 Tbsp. butter; sprinkle with salt and pepper and place stuffed Fillets in dish. Melt extra butter in a saucepan under low heat and add lemon juice to make a nice lemon butter to spoon over the Fillets; dust lightly with paprika and bake (10 minutes).
\par
\par SERVINGS PER RECIPE: 4
\par
\par \cf0\fs20
\par }
BAKED FILLET of ORANGE ROUGHY, STUFFED with CLAM MEAT
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 BAKED FILLET OF ORANGE ROUGHY, STUFFED with CLAM MEAT\cf0
\par \cf2
\par \ulnone\b0 COOKING TIME: About 15 Minutes
\par
\par \i 8 Skinless Orange Roughy Fillets, about equal in size, rinsed in cold water and patted dry
\par 1 can Minced Clam Meat, liquid drained
\par 8 Green Onions, finely chopped
\par 6 Cloves Garlic, crushed
\par 1 Lemon, juiced
\par 1 Egg, lightly beaten
\par \f1 1\'bd cup Fresh Bread Crumbs\f0
\par \f1\'bd cup Dry White Wine \f0
\par \f1\'bd cup Fresh Parsley, finely chopped \f0
\par \f1\'bc cup Green Bell Pepper, finely chopped\f0
\par \f1\'bc cup red Bell Pepper, finely chopped\f0
\par \f1\'bc cup Celery, finely chopped\f0
\par 6 Tbsp. Butter
\par \f1\'bd tsp. Paprika\f0
\par \f1\'bc tsp. Dried Thyme\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par
\par \i0 While oven is pre-heating to 450\f2\'b0\f0 F, melt 2 Tbsp. butter (or margarine) in a small saucepan and add garlic, green onions, green and red peppers, and celery; cook, stirring until vegetables are barely wilted and any liquid has evaporated; add wine and cook (2 minutes). Add Clams then remove from heat and stir in egg, bread crumbs, 1/3 cup parsley, thyme, salt and black pepper; blend all ingredients together well to make Orange Roughy stuffing.
\par
\par To stuff Fillets: place each fillet on a flat surface (skin-side down, if using Fillets with skin still on) and spoon stuffing onto fillet and smooth evenly over surface; cover each spread fillet with a second fillet, just like making a sandwich. Grease a glass baking dish with 1 Tbsp. butter; sprinkle with salt and pepper and place stuffed Fillets in dish. Melt extra butter in a saucepan under low heat and add lemon juice to make a nice lemon butter to spoon over the Fillets; dust lightly with paprika and bake (10 minutes).
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 GROUPER with SHRIMP and TOMATO SAUCE\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: Less than 15 Minutes
\par
\par \pard\fi-360\li360\tx180\tx360\i\f1 6 (\'bd lb.) Grouper Fillets, Rinsed in cold water and patted dry\f0
\par \pard 1 lb. medium Shrimp, peeled and de-veined, halved (lengthwise)
\par 10 Green Onions, finely chopped
\par 4 Cloves Garlic, crushed
\par 2 Lemons, cut into wedges
\par 2 medium-large Ripe Tomatoes, diced
\par 1 stick Butter or Margarine
\par \f1\'be cup All-purpose Flour\f0
\par \f1\'bc cup Milk\f0
\par 2 Tbsp. Olive Oil
\par 1 Tbsp. Balsamic Vinegar
\par \f1\'bd tsp. Fresh Basil, chopped\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Pour milk into a bowl and pour flour onto a flat dish; first dip Grouper Fillets in milk, sprinkle generously with salt and ground pepper, then dredge in flour and shake off any excess. Heat olive oil to high in a large non-stick skillet and add fish; cook (about 4 minutes), or until just golden brown, then reduce heat, turn Fillets and cook other side (about 8 minutes), or until fish flakes easily when tested with a fork. When fish is done, transfer Fillets to a large dish and keep warm until serving. Meanwhile, melt butter in a large saucepan and add Shrimp; cook (1 minute) and add garlic, green onions, tomatoes, vinegar, and basil and cook, stirring (30 seconds-1 minute). Pour Shrimp, with sauce, over cooked Grouper Fillets, then garnish with fresh parsley and serve immediately with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PARROTFISH with SHRIMP and TOMATO SAUCE\cf2\ulnone\b0
\par
\par COOKING TIME: Less than 15 Minutes
\par
\par \i\f1 6 (\'bd lb.) Parrotfish Fillets, Rinsed in cold water and \f0
\par patted dry
\par 1 lb. medium Shrimp, peeled and de-veined, halved
\par (lengthwise)
\par 10 Green Onions, finely chopped
\par 4 Cloves Garlic, crushed
\par 2 Lemons, cut into wedges
\par 2 medium-large Ripe Tomatoes, diced
\par 1 stick Butter or Margarine
\par \f1\'be cup All-purpose Flour\f0
\par \f1\'bc cup Milk\f0
\par 2 Tbsp. Olive Oil
\par 1 Tbsp. Balsamic Vinegar
\par \f1\'bd tsp. Fresh Basil, chopped\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Pour milk into a bowl and pour flour onto a flat dish; first dip Parrotfish Fillets in milk, sprinkle generously with salt and ground pepper, then dredge in flour and shake off any excess. Heat olive oil to high in a large non-stick skillet and add fish; cook (about 4 minutes), or until just golden brown, then reduce heat, turn Fillets and cook other side (about 8 minutes), or until fish flakes easily when tested with a fork. When fish is done, transfer Fillets to a large dish and keep warm until serving. Meanwhile, melt butter in a large saucepan and add Shrimp; cook (1 minute) and add garlic, green onions, tomatoes, vinegar, and basil and cook, stirring (30 seconds-1 minute). Pour Shrimp, with sauce, over cooked Parrotfish Fillets, then garnish with fresh parsley and serve immediately with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TILAPIA with SHRIMP and TOMATO SAUCE\cf2\ulnone\b0
\par
\par COOKING TIME: Less than 15 Minutes
\par
\par \i\f1 6 (\'bd lb.) Tilapia Fillets, Rinsed in cold water and \f0
\par patted dry
\par 1 lb. medium Shrimp, peeled and de-veined, halved (lengthwise)
\par 10 Green Onions, finely chopped
\par 4 Cloves Garlic, crushed
\par 2 Lemons, cut into wedges
\par 2 medium-large Ripe Tomatoes, diced
\par 1 stick Butter or Margarine
\par \f1\'be cup All-purpose Flour\f0
\par \f1\'bc cup Milk\f0
\par 2 Tbsp. Olive Oil
\par 1 Tbsp. Balsamic Vinegar
\par \f1\'bd tsp. Fresh Basil, chopped\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Pour milk into a bowl and pour flour onto a flat dish; first dip Tilapia Fillets in milk, sprinkle generously with salt and ground pepper, then dredge in flour and shake off any excess. Heat olive oil to high in a large non-stick skillet and add fish; cook (about 4 minutes), or until just golden brown, then reduce heat, turn Fillets and cook other side (about 8 minutes), or until fish flakes easily when tested with a fork. When fish is done, transfer Fillets to a large dish and keep warm until serving. Meanwhile, melt butter in a large saucepan and add Shrimp; cook (1 minute) and add garlic, green onions, tomatoes, vinegar, and basil and cook, stirring (30 seconds-1 minute). Pour Shrimp, with sauce, over cooked Tilapia Fillets, then garnish with fresh parsley and serve immediately with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 POMPANO with SHRIMP and TOMATO SAUCE\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: Less than 15 Minutes
\par
\par \pard\fi-360\li360\tx180\tx360\i\f1 6 (\'bd lb.) Pompano Fillets, Rinsed in cold water and patted dry\f0
\par \pard 1 lb. medium Shrimp, peeled and de-veined, halved (lengthwise)
\par 10 Green Onions, finely chopped
\par 4 Cloves Garlic, crushed
\par 2 Lemons, cut into wedges
\par 2 medium-large Ripe Tomatoes, diced
\par 1 stick Butter or Margarine
\par \f1\'be cup All-purpose Flour\f0
\par \f1\'bc cup Milk\f0
\par 2 Tbsp. Olive Oil
\par 1 Tbsp. Balsamic Vinegar
\par \f1\'bd tsp. Fresh Basil, chopped\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Pour milk into a bowl and pour flour onto a flat dish; first dip Pompano Fillets in milk, sprinkle generously with salt and ground pepper, then dredge in flour and shake off any excess. Heat olive oil to high in a large non-stick skillet and add fish; cook (about 4 minutes), or until just golden brown, then reduce heat, turn Fillets and cook other side (about 8 minutes), or until fish flakes easily when tested with a fork. When fish is done, transfer Fillets to a large dish and keep warm until serving. Meanwhile, melt butter in a large saucepan and add Shrimp; cook (1 minute) and add garlic, green onions, tomatoes, vinegar, and basil and cook, stirring (30 seconds-1 minute). Pour Shrimp, with sauce, over cooked Pompano Fillets, then garnish with fresh parsley and serve immediately with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SEA BASS with SHRIMP and TOMATO SAUCE\cf0\ulnone\b0
\par \cf2
\par COOKING TIME: Less than 15 Minutes
\par
\par \i\f1 6 (\'bd lb.) Sea Bass Fillets, Rinsed in cold water and patted dry\f0
\par 1 lb. medium Shrimp, peeled and de-veined, halved (lengthwise)
\par 10 Green Onions, finely chopped
\par 4 Cloves Garlic, crushed
\par 2 Lemons, cut into wedges
\par 2 medium-large Ripe Tomatoes, diced
\par 1 stick Butter or Margarine
\par \f1\'be cup All-purpose Flour\f0
\par \f1\'bc cup Milk\f0
\par 2 Tbsp. Olive Oil
\par 1 Tbsp. Balsamic Vinegar
\par \f1\'bd tsp. Fresh Basil, chopped\f0
\par Salt - to taste
\par Black Pepper, freshly ground - to taste
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Pour milk into a bowl and pour flour onto a flat dish; first dip Sea Bass Fillets in milk, sprinkle generously with salt and ground pepper, then dredge in flour and shake off any excess. Heat olive oil to high in a large non-stick skillet and add fish; cook (about 4 minutes), or until just golden brown, then reduce heat, turn Fillets and cook other side (about 8 minutes), or until fish flakes easily when tested with a fork. When fish is done, transfer Fillets to a large dish and keep warm until serving. Meanwhile, melt butter in a large saucepan and add Shrimp; cook (1 minute) and add garlic, green onions, tomatoes, vinegar, and basil and cook, stirring (30 seconds-1 minute). Pour Shrimp, with sauce, over cooked Sea Bass Fillets, then garnish with fresh parsley and serve immediately with lemon wedges to the side.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 TILAPIA with ONIONS and BACON \cf2\ulnone\b0
\par
\par COOKING TIME: About 15 Minutes
\par
\par \i 6 (8 oz.) Tilapia Fillets, rinsed in cold water and
\par patter dry
\par 6-8 Slices Bacon, fried and crumbled into large pieces; drippings reserved
\par 2 medium Onions, thinly sliced into rings
\par 2 Lemons, cut into wedges
\par 1 Egg, beaten
\par \f1\'bd cup Cornmeal \f0
\par \f1\'bc cup Buttermilk \f0
\par 2 Tbsp. Flour
\par Salt - or to taste
\par Black Pepper, freshly ground - to taste
\par Olive Oil for frying
\par Fresh Parsley, chopped
\par \i0
\par Combine egg and buttermilk in a shallow dish; in a second dish, combine cornmeal, flour, salt and pepper; dip Tilapia Fillets into egg mixture, then roll Fillets in cornmeal mixture. Using the same frying pan the bacon was fried in, remove all but 2 Tbsp. of the drippings (reserving rest for later). Heat over medium heat and add onions and fry until tender; set onions aside and keep warm. In the same frying pan, heat 3 Tbsp. of the reserved drippings over medium-high heat, adding oil, if necessary, add Fillets and fry (about 5-6 minutes or until golden); turn fish carefully and fry (about 5 minutes longer), or until fish flakes easily with a fork; drain on paper toweling. To serve, arrange Fillets on a platter; spoon onions over fish, sprinkle with bacon and garnish with fresh parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 SEA BASS with ONIONS and BACON \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: About 15 Minutes
\par
\par \i 6 (8 oz.) Sea Bass Fillets, rinsed in cold water and patter dry
\par 6-8 Slices Bacon, fried and crumbled into large pieces; drippings reserved
\par 2 medium Onions, thinly sliced into rings
\par 2 Lemons, cut into wedges
\par 1 Egg, beaten
\par \f1\'bd cup Cornmeal \f0
\par \f1\'bc cup Buttermilk \f0
\par 2 Tbsp. Flour
\par Salt - or to taste
\par Black Pepper, freshly ground - to taste
\par Olive Oil for frying
\par Fresh Parsley, chopped
\par \i0
\par Combine egg and buttermilk in a shallow dish; in a second dish, combine cornmeal, flour, salt and pepper; dip Sea Bass Fillets into egg mixture, then roll Fillets in cornmeal mixture. Using the same frying pan the bacon was fried in, remove all but 2 Tbsp. of the drippings (reserving rest for later). Heat over medium heat and add onions and fry until tender; set onions aside and keep warm. In the same frying pan, heat 3 Tbsp. of the reserved drippings over medium-high heat, adding oil, if necessary, add Fillets and fry (about 5-6 minutes or until golden); turn fish carefully and fry (about 5 minutes longer), or until fish flakes easily with a fork; drain on paper toweling. To serve, arrange Fillets on a platter; spoon onions over fish, sprinkle with bacon and garnish with fresh parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 ORANGE ROUGHY with ONIONS and BACON \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: About 15 Minutes
\par
\par \i 6 (8 oz.) Orange Roughy Fillets, rinsed in cold water and patter dry
\par 6-8 Slices Bacon, fried and crumbled into large pieces; drippings reserved
\par 2 medium Onions, thinly sliced into rings
\par 2 Lemons, cut into wedges
\par 1 Egg, beaten
\par \f1\'bd cup Cornmeal \f0
\par \f1\'bc cup Buttermilk \f0
\par 2 Tbsp. Flour
\par Salt - or to taste
\par Black Pepper, freshly ground - to taste
\par Olive Oil for frying
\par Fresh Parsley, chopped
\par \i0
\par Combine egg and buttermilk in a shallow dish; in a second dish, combine cornmeal, flour, salt and pepper; dip Orange Roughy Fillets into egg mixture, then roll Fillets in cornmeal mixture. Using the same frying pan the bacon was fried in, remove all but 2 Tbsp. of the drippings (reserving rest for later). Heat over medium heat and add onions and fry until tender; set onions aside and keep warm. In the same frying pan, heat 3 Tbsp. of the reserved drippings over medium-high heat, adding oil, if necessary, add Fillets and fry (about 5-6 minutes or until golden); turn fish carefully and fry (about 5 minutes longer), or until fish flakes easily with a fork; drain on paper toweling. To serve, arrange Fillets on a platter; spoon onions over fish, sprinkle with bacon and garnish with fresh parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 COD with ONIONS and BACON \cf0\ulnone\b0
\par \cf2
\par COOKING TIME: About 15 Minutes
\par
\par \i 6 (8 oz.) Cod Fillets, rinsed in cold water and patter dry
\par 6-8 Slices Bacon, fried and crumbled into large pieces; drippings reserved
\par 2 medium Onions, thinly sliced into rings
\par 2 Lemons, cut into wedges
\par 1 Egg, beaten
\par \f1\'bd cup Cornmeal \f0
\par \f1\'bc cup Buttermilk \f0
\par 2 Tbsp. Flour
\par Salt - or to taste
\par Black Pepper, freshly ground - to taste
\par Olive Oil for frying
\par Fresh Parsley, chopped
\par \i0
\par Combine egg and buttermilk in a shallow dish; in a second dish, combine cornmeal, flour, salt and pepper; dip Cod Fillets into egg mixture, then roll Fillets in cornmeal mixture. Using the same frying pan the bacon was fried in, remove all but 2 Tbsp. of the drippings (reserving rest for later). Heat over medium heat and add onions and fry until tender; set onions aside and keep warm. In the same frying pan, heat 3 Tbsp. of the reserved drippings over medium-high heat, adding oil, if necessary, add Fillets and fry (about 5-6 minutes or until golden); turn fish carefully and fry (about 5 minutes longer), or until fish flakes easily with a fork; drain on paper toweling. To serve, arrange Fillets on a platter; spoon onions over fish, sprinkle with bacon and garnish with fresh parsley.
\viewkind4\uc1\pard\cf1\ul\b\f0\fs24 PORGY with ONIONS and BACON \cf2\ulnone\b0
\par
\par COOKING TIME: About 15 Minutes
\par
\par \i 6 (8 oz.) Porgy Fillets, rinsed in cold water and patter
\par dry
\par 6-8 Slices Bacon, fried and crumbled into large pieces; drippings reserved
\par 2 medium Onions, thinly sliced into rings
\par 2 Lemons, cut into wedges
\par 1 Egg, beaten
\par \f1\'bd cup Cornmeal \f0
\par \f1\'bc cup Buttermilk \f0
\par 2 Tbsp. Flour
\par Salt - or to taste
\par Black Pepper, freshly ground - to taste
\par Olive Oil for frying
\par Fresh Parsley, chopped
\par \i0
\par Combine egg and buttermilk in a shallow dish; in a second dish, combine cornmeal, flour, salt and pepper; dip Porgy Fillets into egg mixture, then roll Fillets in cornmeal mixture. Using the same frying pan the bacon was fried in, remove all but 2 Tbsp. of the drippings (reserving rest for later). Heat over medium heat and add onions and fry until tender; set onions aside and keep warm. In the same frying pan, heat 3 Tbsp. of the reserved drippings over medium-high heat, adding oil, if necessary, add Fillets and fry (about 5-6 minutes or until golden); turn fish carefully and fry (about 5 minutes longer), or until fish flakes easily with a fork; drain on paper toweling. To serve, arrange Fillets on a platter; spoon onions over fish, sprinkle with bacon and garnish with fresh parsley.
\par \i\f1 1\'bd lbs. Flounder Fillets, rinsed in cold water and patted dry\f0
\par 2 Lemons, cut into wedges
\par 1 Egg White
\par 1 cup Sesame Seeds
\par \f1\'bc cup Dry Sherry \f0
\par 2 Tbsp. Cornstarch
\par 1 tsp. Seafood Seasoning
\par Oil for frying
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Marinate Flounder Fillets (up to 1 hour) in a mix of the sherry and seafood seasoning; beat together egg white and cornstarch. Dip Fillets into the cornstarch mixture, then coat with sesame seeds. Heat oil to hot in a heavy skillet and fry the Fillets until golden brown (about 5-6 minutes on each side). Drain on paper toweling and garnish with fresh parsley and wedges of lemon to the side.
\par \i\f1 1\'bd lbs. red Snapper Fillets, rinsed in cold water and patted dry\f0
\par 2 Lemons, cut into wedges
\par 1 Egg White
\par 1 cup Sesame Seeds
\par \f1\'bc cup Dry Sherry \f0
\par 2 Tbsp. Cornstarch
\par 1 tsp. Seafood Seasoning
\par Oil for frying
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Marinate red Snapper Fillets (up to 1 hour) in a mix of the sherry and seafood seasoning; beat together egg white and cornstarch. Dip Fillets into the cornstarch mixture, then coat with sesame seeds. Heat oil to hot in a heavy skillet and fry the Fillets until golden brown (about 5-6 minutes on each side). Drain on paper toweling and garnish with fresh parsley and wedges of lemon to the side.
\par \i\f1 1\'bd lbs. Grouper Fillets, rinsed in cold water and patted dry\f0
\par 2 Lemons, cut into wedges
\par 1 Egg White
\par 1 cup Sesame Seeds
\par \f1\'bc cup Dry Sherry \f0
\par 2 Tbsp. Cornstarch
\par 1 tsp. Seafood Seasoning
\par Oil for frying
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Marinate Grouper Fillets (up to 1 hour) in a mix of the sherry and seafood seasoning; beat together egg white and cornstarch. Dip Fillets into the cornstarch mixture, then coat with sesame seeds. Heat oil to hot in a heavy skillet and fry the Fillets until golden brown (about 5-6 minutes on each side). Drain on paper toweling and garnish with fresh parsley and wedges of lemon to the side.
\par \i\f1 1\'bd lbs. Mahi-Mahi Fillets, rinsed in cold water and patted dry\f0
\par 2 Lemons, cut into wedges
\par 1 Egg White
\par 1 cup Sesame Seeds
\par \f1\'bc cup Dry Sherry \f0
\par 2 Tbsp. Cornstarch
\par 1 tsp. Seafood Seasoning
\par Oil for frying
\par Fresh Parsley, chopped - as a garnish
\par \i0
\par Marinate Mahi-Mahi Fillets (up to 1 hour) in a mix of the sherry and seafood seasoning; beat together egg white and cornstarch. Dip Fillets into the cornstarch mixture, then coat with sesame seeds. Heat oil to hot in a heavy skillet and fry the Fillets until golden brown (about 5-6 minutes on each side). Drain on paper toweling and garnish with fresh parsley and wedges of lemon to the side.
\par \i\f1 1\'bd lbs. Orange Roughy Fillets, rinsed in cold water and patted dry\f0
\par 2 Lemons, cut into wedges
\par 2 Eggs
\par \f1\'be cup Corn Flour\f0
\par \f1\'bc cup All-purpose Flour \f0
\par Italian Dressing
\par Salt to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par First coat Orange Roughy Fillets with all-purpose flour and shake off excess; beat eggs in a shallow dish until blended, then dip Fillets in beaten eggs, allowing excess to let drip off, then roll in corn flour to coat.
\par
\par Pour about 1/8" of Italian Dressing into a heavy frying pan and heat over to hot; place Fillets in pan and cook, turning once, until browned (8-10 minutes). Season with salt and pepper to taste and serve with wedges of lemon to the side.
\par \i\f1 1\'bd lbs. Grouper Fillets, rinsed in cold water and patted dry\f0
\par 2 Lemons, cut into wedges
\par 2 Eggs
\par \f1\'be cup Corn Flour\f0
\par \f1\'bc cup All-purpose Flour \f0
\par Italian Dressing
\par Salt to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par First coat Grouper Fillets with all-purpose flour and shake off excess; beat eggs in a shallow dish until blended, then dip Fillets in beaten eggs, allowing excess to let drip off, then roll in corn flour to coat.
\par
\par Pour about 1/8" of Italian Dressing into a heavy frying pan and heat over to hot; place Fillets in pan and cook, turning once, until browned (8-10 minutes). Season with salt and pepper to taste and serve with wedges of lemon to the side.
\par \i\f1 1\'bd lbs. Flounder Fillets, rinsed in cold water and patted dry\f0
\par 2 Lemons, cut into wedges
\par 2 Eggs
\par \f1\'be cup Corn Flour\f0
\par \f1\'bc cup All-purpose Flour \f0
\par Italian Dressing
\par Salt to taste
\par Black Pepper, freshly ground - to taste
\par \i0
\par First coat Flounder Fillets with all-purpose flour and shake off excess; beat eggs in a shallow dish until blended, then dip Fillets in beaten eggs, allowing excess to let drip off, then roll in corn flour to coat.
\par
\par Pour about 1/8" of Italian Dressing into a heavy frying pan and heat over to hot; place Fillets in pan and cook, turning once, until browned (8-10 minutes). Season with salt and pepper to taste and serve with wedges of lemon to the side.
