Georgia Pecan Fish-Rec

Georgia Pecan Fish-Rec

Ingredients:
1/2 c mayonnaise
: 3/4 ts lemon and pepper seasoning
: Salt, to taste
: 1/2 ts tarragon leaves
: 2 fish fillets
: 1/4 c chopped pecans
Blend mayonnaise, and seasonings. Spread over fillets. Press pecans
on the fillets and back in 425' oven for 15-20 minutes. Walt MM
Date: Thu, 12 Sep 96 20:22:10
+0000
Grandma's Salmon Patties
2 cup salmon, boned
1 medium egg
1 cup bread cubes, soft
1/2 cup milk
1 teaspoon lemon juice
1/8 teaspoon pepper
1/2 teaspoon salt
1 paprika
1 medium egg
1 cracker crumbs
Combine salmon, egg, bread crumbs, milk, lemon juice, pepper and salt
together in a bowl..mix well until salmon mixture can be molded. Let
stand in refrigerator for about 15 minutes. Remove from refrigerator
and form patties from salmon mixture. Dip patties into beaten egg and
then into crushed saltine cracker crumbs. Fry in hot oil until
browned. Sprinkle with paprika for color and serve with lemon wedges.
Gratineed Oysters With Diced Apples In A Calvados Sabayon
1 cup heavy cream
3 egg yolks, lightly beaten
2 tablespoon calvados
16 oysters in the half shell
2 apples; peeled and finely diced
1 lemon
In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or
until it is softly whipped. Add the egg yolks and the Calvados, and whisk
them in.
In each oyster half shell place the diced apple. Place the oyster meat on
top. Cover it with the cream mixture.
Place the oysters on a flat sheet and broil them for 1 to 2 minutes, or
until the cream mixture is golden.
Gravlax (Salmon Marinated In Dill)
3 lb fresh salmon fillet; center cut, cleaned & sca
1 large bunch dill; fresh, whole
1/4 cup kosher salt (coarse, or regular is; necessary)
1/4 cup sugar
2 tablespoon white peppercorns (or black) crush; e, d
Cut the salmon in half lengthwise and remove the backbone and the
small, freebones, as well, or ask your fish delaer to do it for you.
Leave the skin on. Place half of the fish, skin side down, in a deep
glass, enamel or stainless steel baking dish or casserle. Wash and
then shake dry the bunch of dill and place it on the fish. (If the
fill is of the hothouse variety and not very pungent, chop the herb
coarsely to release it's flavor and sprinkle it over the fish
instead.) In a separate bowl, combine the salt, sugar and crushed
peppercorns. Sprinkle this mixture evenly over the dill. Top with the
other half of the fish, skin side up. Cover with foil and set a heavy
plate or platter on top of it, slightly larger than the salmon. Weigh
it down with cans or jars and refrigerate for at least 3 days, up to
7 days. Turn the fish over every 12 hours or so, basting with the
liquid marinade that accumulates, separating the halves a little to
baste the salmon inside. Replace the platter and weights each time.
When the gravlax is finished, remove the fish from it's marinade and
scrape away the dill and seasonings. Pat dry with paper towels. Or
leave the dill and seasonings in place. Place the separated halves
skin side down on a carving board and slice the salmon thinly on the
diagonal, detaching each slice from the skin. Gravlax is served as
part of a smorgasbord or as an appetizer and is usually accompanied
by a mustard-dill sauce (see recipe). When gravlax is presented as a
main course, it is garnished with lemon wedges as well as the
mustard-dill sauce and served with toast and perhaps a cucumber salad.
Great Northern Mock Tuna Salad <t>
16 oz can great northern beans --
1 rinsed and drained
2 tablespoon onion -- finely chopped
2 tablespoon sweet pickle relish
1/3 cup celery -- chopped
1 tablespoon +1 tsp nonfat mayonnaise
1 dash garlic powder
1 salt and pepper -- to taste
Place beans in a medium bowl and mash with a fork. Add remaining
ingredients and mix well. Chill several hours to blend flavors. Grams
of fat/serving: 0.6 Joan Schilling
From JustBek@aol.com Wed Jul 10 18:06:43 1996 Here ya go! The salad is
simple and awsome! No paprika in this recipe, but, throw some in!
Recipe By : Lean and Luscious and Meatless
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
Great Tuna Casserole
1 pkg wide noodles (16 oz.)
1 large can albacore tuna in water
1 red bell pepper *
1 large onion *
1 large jar pimentos
5 medium celery stalks *
1/2 cup seasoned bread crumbs
1 1/2 cup mayonaise
1 can cream of celery soup
1 soup can milk
3/4 cup good sherry wine
1 pkg slivered almonds
* Chopped small
1. Cook noodles al dente, rinse with cold water, drain, and toss with
a little olive oil. Put aside and cover to keep soft.
2. Saute onions, peppers, celery in olive oil for about 5 minutes.
Throw in the pimentos. Set aside.
3. In a large deep skillet, mix together the mayonaise, celery soup,
milk and Sherry. Cook a few minutes until well blended, then add
sauted ingredients.
4. Drain the tuna, flake and put in the sauce. Cook for a couple of
minutes, stirring gently.
5. In a large bowl, mix the cooked noodles and sauce until well
blended.
6. Transfer to small casserole dishes or one large (your choice) and
sprinkle with bread crumbs and slivered almonds. Salt & pepper to
taste when served.
Greek Fish Baked In Grapevine Leaves
1 karen mintzias
5 medium whole fish; cleaned heads left on
2 tablespoon olive oil (or more)
1 lemon (juice only)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh fennel
1 salt & freshly ground pepper
3 anchovy fillets; rinsed minced or mashed
2 tablespoon butter
15 large grapevine leaves
1 lemon slices & fennel leaves
Wash and dry the fish. In a glass or earthenware bowl, beat the oil,
lemonjuice, parsley, thyme, fennel, and a pinch each of salt and pepper.
Dip each fish in the mixture, turning to coat and allow to marinate an
hour or two in the refrigerator.
Remove the fish from marinade and drain. Meanwhile, beat the
anchovies andbutter together and spread on the fish with a knife. Wrap
each fish in grapevine leaves and place, seam side down, in an
attractive baking- serving dish. Bake in a moderate oven (350 F) for
30 minutes. Serve hot, garnished with lemon and fennel.
From: "The Food of Greece" by Vilma Liacouras
Chantiles. Avenel Books, NewYork.
Typed for you by Karen Mintzias
Green Chile & Oyster Chowder
1 lb red potatoes, cut into
1 1/2-inch dice
1 medium onion, finely chopped
2 1/2 cup fish stock or clam juice
1 medium bay leaf
1/2 lb fresh green chiles
2 cup peanut oil
1/2 cup fresh corn kernels
16 shucked oysters in their
1 liquor
1 large sweet red bell pepper,
1 roasted, peeled and cut
1 into 1/2-inch dice
2 cup half & half
1 salt to taste
1 tablespoon butter
1 teaspoon fresh marjoram, chopped
Gently boil the potatoes for about 4 minutes in salted water, rinse
and cool. Cook the onion with 1 cup of the stock and the bay leaf
over low heat for 15 to 20 minutes, until cooked through, but not
browned. Discard the bay leaf and cool. Fry the green chiles in the
oil for about 4 to 5 minutes until the skin is blistered, but not
blackened. Skin the chiles, remove the seeds and cut into 1/2-inch
dice. Steam the corn in 1/4 cup of water in a covered pan for 2
minutes or until tender.
In a large pan, combine the oysters with their liquor, the remaining
stock, and the green chiles. Heat for 2 minutes, then add the
potatoes, onion and red pepper, and bring to a boil. Add the half and
half, keeping the mixture below a boil to keep the half and half from
separating. Add the salt, corn and butter. Pour into soup bowls and
garnish with the marjoram.
Griddled Trout With Herbs
6 fresh cleaned trout
6 sprigs fresh rosemary, or 1 1/2 tab; lespoons dried
3 oz soft butter
18 fresh mint leaves or 2 teaspoons dr; ied
6 sprigs fresh thyme (leaves only) or; 2 teaspoons dried
6 fresh sage leaves or 1 scant teasp; o, on dried
1 1/2 teaspoon coarse sea salt
7 grinds black pepper
The herbs are what might have been used in Anglo-Saxon East Anglia,
but use whatever you might fancy. Try to use fresh, although dried is
acceptable. Put one sprig or generous shake of rosemary down the
middle of each fish. Chop all the other herbs and seasonings and mash
them into the soft butter. Use this to coat the fish generously on
each side. Griddle, barbeque or grill it for 4-5 minutes on each side
or till the skin is well browned and the flesh flaking off the bone.
Baste now and then with the butter which runs off. Serve at once with
lot of fresh bread and a salad or a simple green vegetable.
Grill Poached Salmon
2 lb salmon fillets -- or steaks
2 tablespoon butter
1 teaspoon salt
6 slice lemon -- (thin)
1/2 cup white wine
1 few grains pepper
Cut salmon into serving-size pieces. Place each piece on a square of
heavy duty aluminum foil. Double thickness of foil may be used.
Sprinkle salmon with salt and pepper, top with butter, a slice of
lemon and drizzle with wine. Close package securely and cook on the
grill for 20-30 minutes or until fish flakes easily when tested with
a fork.
Serves 6.
(Adapted from a recipe in "Seafood Treats From The Barbeque",
Department of Fisheries and Oceans Canada)
Recipe By :
Grilled Bluefish Wrapped In Mammoth Basil Lea
10 mature mammoth basil leaves - (fres; h)
1 1/2 lb bluefish
4 tablespoon pesto
Heat outdoor grill. Soak the Mammoth basil leaves in water. Slice the
bluefish into strips 2 inches wide, making 8 slices. Spread pesto on
each slice of fish. Wrap each slice in a Mammoth basil leaf, securing
with a toothpick or wooden skewer. Place the wrapped fish on the hot
grill over glowing coals, 6 inches from the heat. Cover the grill and
cook for 5 minutes on each side.
From: The Cook's Garden catalog - Spring/Summer 1993 ()
Grilled Catfish Salad
----FOR MARINADE----
3 each catfish fillets (5-8oz)
1/4 cup butter,melted
1/4 cup louisiana cane syrup
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon cracked black pepper
1 salt to taste
----FOR SALAD----
6 each leaves red leaf lettuce
6 each leaves romaine lettuce
6 each leaves curly endive
1/2 cup crumbled blue cheese
1 cup blue cheese dressing
6 each cherry tomatoes, sliced
1 cracked black pepper
1 to taste
FOR MARINADE: In a mixing bowl combine all of the marinade
ingredients and mix well to ensure that spices are well blended.
Allow fillets to set in marinade appoximately thirty minutes.
Charbroil the fillets on a hot barbecue grill three to five minutes
on each side or until fish is cooked to desired doneness. Remove and
keep warm. FOR SALAD: On a six inch salad plate, place one piece of
red leaf lettuce as a base. In a large mixing bowl, combine the other
three lettuces and break into appropriate size serving pieces. Place
one handful of mixed lettuces on top of red leaf lettuce. Using a
sharp knife, cut grilled catfish into one inch slices. Place an equal
number of slices on top of each salad, sprinkle with blue cheese
crumbles and top with salad dressing. Garnish each salad with tomato
circles and cracked pepper.
Grilled Crabmeat Flautas
1 roasted tomato sauce; *
8 oz crab meat; **
1/2 cup green onions w/tops; sliced
1 tablespoon butter or margarine
1/2 cup dairy sour cream
1/2 cup monterey jack cheese; shred
14 oz artichoke hearts; ***
10 flour tortillas; ****
* See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style
imitation crabmeat, thawed *** Artichoke hearts should be drained and
cut into quarters. Use one **** Flour tortillas should be 7 to 8
inches in diameter and be warm. Prepare Roasted Tomato Sauce; set
aside. Cook crabmeat and onions in 1 Tbls of margarine over medium
heat, stirring frequently, until onions are tender. Mix in cour
cream, cheese and artichoke hearts. Spoon about 13 of a cup of the
mixture onto one end of each tortilla. Roll up tightly into a
cylinderical shape; secure with wooden picks. Heat 2 Tbls of
margarine in 10-inch skilled over medium heat until hot and bubbly.
Cook 3 or 4 flautas in margarine, turning frequently, until golden
brown, about 5 minutes. Keep warm in 300 degree F. oven.
Repeat with remaining flautas, adding the remaining margarine as
needed.
Serve with warm Roasted Tomato Sauce.
Grilled Curry-Apricot Shrimp & Scallops
1/2 cup olive oil
1/2 cup apricot preserves
2 tablespoon dijon mustard
2 tablespoon curry powder
2 tablespoon garlic; minced
2 tablespoon cilantro; chopped
4 teaspoon jalapeno chili; minced and seeded
16 large shrimp; peeled, deveined, tails l
12 sea scallops
4 bamboo skewers; soaked in water 30 minute
Combine first seven ingredients in medium bowl. Add shrimp and
scallops, toss to coat. Cover and refrigerate at least 30 minutes
and up to 1 hour, tossing occasionally.
Prepare barbecue. Skewer 4 shrimp and 3 scallops alternately on each
skewer. Grill until shrimp are just cooked through and scallops are
opaque, brushing frequently with marinade, about 3 minutes per side.
Bring remaining marinade to simmer in small saucepan. Serve on
skewers, passing marinade separately.
Grilled Fish
1 no ingredients
1 lb salmon fillet
1 lb swordfish fillet
: Chili pepper
1 lemon
3 TB butter
: Crushed black pepper
Cut salmon and swordfish into two pieces and place on the grill.
Sprinkle chili pepper over swordfish. Squeeze juice of 1/2 the lemon
over salmon. Grill for 3 - 5 minutes before flipping. Flip fish.
Brush swordfish with melted butter and more chili pepper. Squeeze
other 1/2 of lemon over salmon and sprinkle with black pepper. Grill
until cooked through. Serve.
Recipe By :CHEF DU JOUR SHOW #DJ9110 LEA DELARIA
Date: Sat, 19 Oct 1996 00:14:22
~0400
Grilled Fish In Banana Leaf
3 garlic cloves
1 teaspoon black peppercorns
2 tablespoon chopped fresh coriander root
1 slice fresh ginger, quarter-sized crush; ed -
1 1/2 tablespoon soy sauce
2 lb whole snapper =or=- striped bass -=; or=-
4 whole trout
1 large banana leaf (or more if needed)
1 vegetable oil (for oiling leaf)
----CHILE LIME SAUCE----
3 small green serrano chiles seeded and f; i, nely chopped
3 garlic cloves
2 tablespoon fresh coriander leaves
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup fresh lime juice
1/3 cup chicken stock
This recipe illustrates the popular use of banana leaves as a food
wrapper in Asia. Aluminum foil works well as a substitute.
IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root
and ginger; process into a fine mince. Transfer into a mortar and
pound into a smooth paste; add soy sauce and blend thoroughly. Clean
fish and pat dry with paper towel. Rub garlic mixture over entire
fish; set aside for 30 minutes. Choose a banana leaf about 6 inches
longer and 3 times wider than the fish. Rinse leaf with cold water to
clean. Plunge leaf into a pot of boiling water for a few seconds to
soften. Wipe dry. Using a knife or scissors, remove the thick spine
in the leaf. Place the leaf with its glossy side down on a work
surface. (Use more leaves if needed.) Brush oil on the leaf where the
fish will lie. Set the fish with the marinade on the oiled surface.
Fold over the wide sides overlapping at the top and secure with
toothpicks. Turn over package, fold over ends to enclose sides, and
secure ends with toothpicks to make a neat parcel. Set packet about 3
inches above medium-high heat coals and grill each side for 8 to 10
minutes. NOTE: If using trout, marinate the 4 fish together. Wrap
each 1 individually and reduce the grilling time to about 3 minutes
on each side. Serves 4 as part of an Asian multicourse menu. Transfer
to a serving plate. Open leaf and serve with accompanying sauce.
CHILE LIME SAUCE: In a mortar or a mini-food processor, add the
chiles, garlic, coriander leaves, sugar and salt; pound (or chop)
into a smooth paste. Put chile mixture into a saucepan with lime
juice and stock; bring ~--
Grilled Fish Tacos
1 no ingredients
Recipe by: Rich McCormack <macknet@CTS.COM> Marinate shark or fish
fillets (tuna, swordfish, halibut, mahi-mahi, or whatever) in lime
juice and salsa picante (as "picante" as you wish) for about 30
minutes. Grill the fillets on a charcoal, electric, or gas BBQ grill
(or a ribbed cast iron "grilling" pan on a stove top), sprinkling
both sides with Rich's pico de gallo spice mix (see above) during the
grilling. The grill can be brushed with olive, corn, or peanut oil to
keep the fish from sticking. When done, slice the fish into approx.
1/2 inch slices and serve as above.
To be honest, when I suggest fish tacos to visiting friends or
relatives from out of the So. Calif. area, I usually get some sort of
a response such as "you ain't gonna put no fish on MY taco." But
those who try 'em usually like 'em...
BTW -- Have you ever tried fish enchiladas? Mmmmm...mmm, muy bueno
Grilled Fish Tacos With Green Salsa
3 1/2 cup finely shredded red or green -cabb; a, ge
1/4 cup white distilled vinegar
1 salt and pepper
3/4 lb fresh tomatillos *
2 tablespoon salad oil
1 onion, cut into 1/2 slices
1 1/2 lb firm-fleshed skinned fish fillets (; lingcod, sea bas
4 jalapeno chilies
2 teaspoon lime juice
3/4 cup fresh cilantro leaves
1 clove garlic
12 warm corn or low-fat flour -tortill; as (6-7 inch)
1 low-fat sour cream
1 lime wedges
* Look for the small green tomatillos with papery husks in some
supermarkets and Latino grocery stores. If unavailable, substitute
small Roma tomatoes and add more lime juice to taste.
Mix cabbage with vinegar and 3 tablespoons water. Add salt and
pepper to taste. Cover and chill.
Remove and discard husks from tomatillos; rinse tomatillos. Thread
onto skewers. Brush some of the oil lightly onto onion slices. Rinse
fish and pat dry. Brush fish with remaining oil.
Place tomatillos, onion, and chilies on a barbecue grill (high heat).
Cook, turning as needed, until vegetables are browned, 8-10 mintues.
Set aside to cool.
Place fish on grill (med-high heat). Cook, turning once, until fish
is opaque but still moist-looking in thickest part (cut to test),
10-14 minutes.
Remove stems from chilies; remove seeds (if you want less heat). In a
blender or food processor, whirl tomatillos, chilies, lime juice, 1/4
c cilantro, and garlic until smooth. Chop onion. Add the chopped
onion to salsa mixture, and salt and pepper to taste. Pour into small
bowl.
To assemble each taco, fill a tortilla with a little cabbage relish,
a few chunks of fish, salsa, and sour cream. Add a squeeze of lime,
and salt and pepper to taste.
Per serving: 432 cal, 11 g fat (23% of cal), 37 g pro,
232 mg sod, 89 mg chol
Reprinted from Sunset Magazine, July 1996.
Grilled Fish W/Pineapple-Cilantro Sauce
1 medium pineapple (about 2 lb) peeled, core; d and cut int
3/4 cup unsweetened pinapple juice
2 tablespoon lime juice
2 centiliter garlic, minced
1/2 teaspoon to 1 ts jalapeno pepper
2 tablespoon minced cilantro
1 tablespoon cornstarch
2 tablespoon cold water
2 tablespoon to 3 tb nutrasweet (r) spoonfull (t; m)
1 salt
1 pepper
6 oz 4 oz halibut, haddock or salmon ste; ks or fillets.
Heat Pineapple, Juices, Garlic and Jalapeno pepper to boiling in a
medium saucepan; Reduce heat and simmer, uncovered about 5 minutes.
Stir in cilantro; Heat to boiling.
Mix Cornstarch and cold water, Stir into boiling mixture. Boil,
stiring constantly, until thickened. Remove from heat; Cool 2-3
minutes.
Stir in NutraSweet (r) Spoonfull (tm); Season to taste with salt and
pepper. Serve warm over Fish or Pork.
Makes six servings
Nutritional Information Serving size 1/6 recipe (figgured with a 3 ox
fish fillet) Calories -------- 185 Saturated Fat -------- Trace
Protein --------- 24g Cholesterol ~--------- 36mg
Cargohydrates --- 16g
Grilled Gingered Swordfish
6 each swordfish steaks,1thick
3/8 cup dry sherry
1 1/2 each garlic clove,mince
2 1/4 teaspoon ginger,mince
1 1/2 teaspoon lemon zest,grated
1 cup soy sauce
1 1/2 each carrot,small,minced
1 1/2 tablespoon red bell pepper,nince
3 each scallions,small,chop fine
3 tablespoon extra virgin olive oil
1) Place fish in glass dish. 2) Combine soy
sauce,sherry,carrot,garlic,red pepper,ginger,scallions & lemon
zest.Pour over fish.Cover & set aside 1hr at room temperature.Remove
fish from marinade & pat dry,& brush w/oil. 3) Light grill or
broiler.Brush grill rack or broiler pan w/vegetable oil & cook fish
steaks,4" from heat,turning once & basting occasionally w/remain-
marinade until the fish is opaque throughout,4-5min @ side.
Grilled Hawaiian Fish In Basil-Coconut Curry Sauce
2 lb hawaiian fish*
1 fresh basil sprigs
1 salt
----BASILCOCONUT CURRY SAUCE----
1/2 cup dry white wine
1 1/2 tablespoon minced fresh ginger
1/4 cup minced fresh lemon grass*
1 tablespoon dried kaffir lime leaves**
2 teaspoon red curry paste (follows)
2 teaspoon cornstarch
1 cup canned coconut milk
----RED CURRY PASTE----
1 large ca or nm chili
1 garlic clove,minced
2 teaspoon salad oil
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 seeds of cardamom pod
* - cut into 6 eaual pieces, grilled#
#
Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish
with basil. Add salt to taste.#
#
*** BASIL-COCONUT CURRY SAUCE ***#
* - or 2 teaspoons grated lemon peel#
** - or chopped fresh lemon leaves#
#
1. In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine,
fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves
and red curry paste. Simmer, covered, for 15 minutes.#
2. In a blender, whirl mixture with cornstarch and coconut milk until
smooth. Return to pan (with 1 tablespoon dried basil leaves if not
using fresh, following). Stir sauce over high heat until boiling. If
made ahead, chill airtight up to 1 day. Reheat to simmering; if
needed, add coconut milk to thin. Stir in fresh basil leaves. Use
hot.#
#
*** RED CURRY PASTE ***#
NOTE: Use purchased Thai Muslim curry paste or all of this mixture.#
Rinse chili; stem, seed and break into small pieces. In a 6-8" frying
pan over medium heat, stir garlic in salad oil until golden, about 2
minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir
just until chili browns lightly, about 45 seconds. Use hot or cold.
Grilled Hawaiian Fish With Papaya Relish
2 lb hawaiian fish*
1/2 cup fresh cilantro leaves
1 salt
1 pepper
----PAPAYA RELISH----
1/4 cup minced white onion
1 1/4 cup diced ripe papaya
3/4 cup diced red bell pepper
1/4 cup chopped fresh cilantro
1 tablespoon minced fresh ginger
2 tablespoon olive oil
2 tablespoon lemon juice
* - cut into 6 equal portions#
====================================================
===
============== ===#
Arrange papaya relish and hot fish equally on 6 warm plates. Garnish
plates with cilantro. Add salt and pepper to taste.#
#
*** PAPAYA RELISH ***#
In a fine strainer, rinse white onion. Soak onion in ice water for 30
minutes; drain. Mix with rest of relish ingredients.
Grilled Marinaded Kingfish
2 bay leaves
1/2 teaspoon thyme
1 cup vinegar
1 kingfish, 1 to 1-1/2 steaks
Prepare marinade by blending 2 bay leaves, 1/2 tsp thyme and 1 Cup
wine vinegar. Heat in saucepan to blend flavors; Cool before
marinating. Submerge steaks and marinade for 30 minutes or longer in
marinade. Drain before cooking. Barbecue approximately 12 minutes,
turning once, approximately 3" from the charcoal. Also for: Cobia,
Amberjack, King, Grouper, Snapper, Speck et al. Suggestions: Subst
some of prepared salad dressings for marinade. Recipe date: 11/28/87
Grilled Marinated Seafood
2 cup olive oil
1/2 cup fresh lemon juice
2 tablespoon chopped fresh dill
1/8 cup fresh horseradish
1/8 cup dijon mustard salt and freshly grou; nd black pepp
1 lb fresh salmon fillet, boneless, skin; less
1 lb fresh tuna
1 lb fresh swordfish
1 lb large shrimp, peeled and deveined
20 long bamboo skewers
Make two marinades as follows: Place 1 cup of the olive oil and 1/4
cup of lemon juice in each of two bowls. Add the dill to the first
bowl and the horseradish and mustard to the other. Add salt and
pepper to both marinades.
Cut the salmon, tuna and swordfish into 1/2 by 1/2 by 2 inch pieces.
Place the salmon and the swordfish in the horseradish-mustard
marinade and the shrimp and tuna in the dill marinade for about 30
minutes.
While the seafood marinates, soak the bamboo skewers in cold water.
Thread the seafood on the skewers, alternating fish, and beginning and
ending with a shrimp. Grill over hot coals for about 2 minutes,
turning occasionally. Makes 10 servings.
From: Asbury Park Press 6/15/94 Shared By: Pat Stockett From: Pat
Stockett Date: 16 Jun 94 From: Fred Towner Date: 06-22-96
Grilled Meli Melo Of Seafood With Soy Beurre
3 cup vegetable oil
4 large leeks; (white parts only) julie
2 salmon fillets (5 oz each)
2 sea bass fillets (5 oz each)
12 medium shrimp; peeled and deveined
12 medium scallops
1/4 cup olive oil
----SOY BEURRE BLANC----
2 tablespoon butter
1 medium onion; coarsely chopped
1 large carrot; coarsley chopped
2 cup white wine
1/2 lb butter cut into small pieces
1 tablespoon soy sauce
In a large saucepan place the vegetable oil and heat it on medium high
until it is hot (350øF). Add the leeks and fry them for 3 minutes, or
until they are golden brown. Drain the leeks on paper towels. Set them
aside and keep them warm.
Brush the seafood pieces with the olive oil. Grill (or broil) the
salmon, swordfish, and sea bass for 2 to 3 minutes on each side, or
until they are just done. Cut each piece of fish crosswise into 3
pieces.
Grill the shrimp and scallops for 1 to 2 minutes on each side, or
until they are just done.
On each of six individual serving plates place the fried leeks. Place
1 piece of each kind of fish on top. Add 2 of the shrimps and 2 of the
scallops. Drizzle on the Soy Beurre Blanc.
Soy Beurre Blanc: In a medium saucepan place the 2 tablespoons of
butter and heat it on medium until it has melted. Add the onions,
carrots, and celery. Saut‚ the vegetables for 4 to 5 minutes, or
until they are tender.
Add the white wine. Reduce the heat to low and simmer the
ingredients for 45 to 60 minutes, or until the liquid is reduced to 1
cup.
Place the mixture in a food processor and pur‚e it. Return the pur‚e
to the saucepan. While whisking constantly over low heat, add the
pieces of butter one at a time. Add the soy sauce and stir it in.
Grilled Mussels With Hot Fish Sauce
2 lb fresh mussels
1 lemon grind to paste or 1t powder
3 tablespoon fish sauce nuc-mam
1 vietnamese (or thai)
1 teaspoon sugar
2 dried hot red pepper
2 cloves garlic
2 tablespoon water
1. Clean and scrub the mussels as shown in class. 2. While mussels are
draining, prepare sauce: Blend garlic and red peppers into a paste.
Add juice of 1 lemon, 3 tb fish sauce, 1 tb sugar, and finally, 2 tb
water. 3. Preheat broiler. 4. Place clean, dry mussels in a single
layer on a baking sheet. 5. Broil mussels just until they are all
open and aromatic. 6. Remove from broiler and serve with rice. Dip
mussels into sauce to eat.
Grilled Oriental Fish Steaks
4 fish steaks (halibut, salmon or sw; o, rdfish),
1 about 3/4 thick
1/4 cup lite soy sauce
3 tablespoon minced onion
1 tablespoon chopped fresh ginger root
1 tablespoon toasted sesame seeds
1/2 teaspoon sugar
Place fish in single layer shallow baking pan. Measure the lite soy
sauce, onion, ginger, sesame seeds and sugar into blender container;
process on low speed 30 seconds, scraping down sides once. Pour sauce
over fish; turn over to coat both sides. Marinate 30 minutes, turning
fish over occasionally. Remove fish and broil or grill 4" from heat
source or moderately hot coals 5 minutes on each side, or until fish
flakes easily when tested with fork.
Serves: 4
Grilled Rainbow Trout With Apricot Salsa
4 6-oz. rainbow trout fillets
1 cup fresh apricots; diced
1 small avocado; diced (1/2 cup)
3/4 cup fresh pineapple; diced
1/4 cup red pepper; diced
1 1/4 tablespoon lime juice
1 teaspoon cilantro; finely chopped
1 fresh ground pepper; to tast
In a medium bowl, combine apricots, pineapple, avocado and red pepper.
Sprinkle with lime juice and cilantro; toss and chill. Grill trout on
oiled grate for 2 minutes. Turn trout and grill for 2 more minutes,
or until trout turns opaque. Top with apricot salsa and serve
immediately.
Serves 4.
(Adapted from a National Fisheries Institute recipe.)
Grilled Rainbow Trout With Asian Flavors
4 6-oz rainbow trout fillets
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1 teaspoon crushed red pepper
2 tablespoon lime juice
1 salt; to taste
In a medium bowl, saute ginger in oil just lightly browned and
aromatic. Remove pan from heat; stir in red pepper. When oil cools
completely, whisk gradually into lime juice and peel. Set aside. Heat
grill and brush with oil. Grill trout flesh side down 2 minutes.
Gently turn. Grill for 2 more minutes, or until trout turns opaque.
Serve immediately with lime-ginger mixture.
Serves 4.
(A National Fisheries Institute calendar recipe.)
Grilled Rainbow Trout With Caponata Relish
----INGREDIENTS----
2 tablespoon olive oil
1 each garlic clove, crushed. may
1 double amount or according
1 to taste
1 cup peeled and chopped egg plant
1 or sliced mushrooms.
1/2 cup chopped bell peppers, a
1 mixture of green and yellow
1/2 cup chopped tomatoes
2 tablespoon sliced black olives
1 tablespoon capers
1 teaspoon balsamic or red wine vinegar
4 each rainbow trout fillets, 4 oz
1 each
----PREPARATION----
In a small saucepan, heat olive oil over medium heat. Saute garlic
for one minute. Add eggplant and peppers. Stir quickly to coat.
Saute for five minutes or until softened. Add tomatoes and remaining
ingredients except fish. Continue cooking five minutes longer. Hold
on very low heat.
Oil the grid of a grill or broiler pan. Place fillets, flesh-side
down, on the oiled grid and cook about two minutes. Gently turn trout
with a spatula. Cook the fish about two minutes more. Fish is done
when it turns from translucent (like glass) to opaque (like paper).
Fish flakes easily when tested with a fork. Serve the trout with the
caponata relish.
Grilled Rockfish With Garlic & Basil
2 lb rockfish filet
3 tablespoon oil
1 tablespoon lemon juice
4 tablespoon butter
4 garlic clove; finely chopped
2 tablespoon basil, fresh; chopped
1 dash cayenne pepper
Marinate the fish in the oil and lemon juice for at least 30 minutes
before grilling. Grill for 10 to 15 min, turning only once. Time
depends on the thickness of your fish. Heat the butter and stew the
garlic for 3 min stirring constantly to make sure it doesn't brown.
Add the basil, cayenne pepper and remove from the heat. Either pour
the garlic butter over the fish or serve it in a gravy boat on the
side.
Grilled Rudderfish With Maltese Sauce
1 stephen ceideburg
1 tablespoon olive oil
1 large chopped onion
4 cloves garlic, chopped
400 gm peeled tomatoes with juice
1 tablespoon lemon juice
1 salt and pepper to taste
2 tablespoon capers
1 small lemon, zest only
1 tablespoon finely chopped fresh mint
4 serving size pieces rudderfish
Good capers are essential to this dish. If possible, visit a deli
whose owners are of Mediterranean extraction and buy bulk capers
which have been packed in salt. Rinse them to remove the salt before
using. If you have to use the more readily available capers bottled
in a vinegar solution, blot them dry of vinegar before using.
In a tablespoon of olive oil. gently fry a large onion, chopped. until
transparent. Add 4 cloves of garlic, crushed or finely chopped, and
cook for a minute or so longer, then add a 400 g tin of peeled
tomatoes. chopped, together with their juice, 1 tablespoon lemon
juice and salt and pepper to taste. Simmer for about 20 minutes, then
add 2 heaped tablespoons of capers, the zest of a small lemon and a
tablespoon of finely chopped fresh mint. Simmer again until the sauce
is thick. Meanwhile heat the grill to very hot, dip 4 serving-size
pieces of rudderfish in olive oil and put them under the grill for
3-5 minutes, turning once if using a conventional grill. You may not
need to turn the fish at all if you have a fan assisted grill.
Spoon the sauce onto warmed plates, add the fish and serve,
preferably with good bread to ensure no sauce is wasted.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
7/6/93. Courtesy Mark Herron.
Grilled Salmon
6 medium salmon steaks 1 inch thick
1/3 cup olive oil
4 cloves garlic, crushed
1/2 cup chopped parsley
1/4 teaspoon dill weed
1 teaspoon salt
1 cup fine dry bread crumbs
1/4 cup butter or margarine
Place salmon on well-greased broiler pan. Combine and blend oil,
garlic, parsley, dill weed, and salt in blender container. Stir in
bread crumbs and set aside. Brush steaks with butter. Broil about 4
inches from heat 8 minutes, or until fish flakes easily when tested
with a fork. Spread about 2 Tablespoons garlic mixture on each salmon
steak. Return to broiler and broil 1 or 2 minutes, or until lightly
browned.
Grilled Salmon & Marinade
1 1/2 lb salmon fillets
1/2 cup oil
1/4 cup vinegar, red wine
3/4 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon italian seasoning
1 garlic clove, large, minced
1/8 teaspoon pepper
1 teaspoon water
Mix all ingredients except salmon. Marinate for at least 30 minutes.
Grill (15 minutes per side for steak, 6 for fillet), brushing often
with leftover marinade.
Grilled Salmon Fillets In Lettuce With Mustar
4 (4 to 6-oz) salmon fillets
3 tablespoon lemon juice
2 tablespoon white wine
4 teaspoon olive oil
3 tablespoon capers
1/4 teaspoon dry mustard
1 salt
16 green leaf lettuce leaves
----MUSTARD SAUCE----
2 tablespoon butter or margarine
1 1/2 teaspoon flour
1/4 cup vinegar
1/4 cup boiling water
1/2 bouillon cube
1/4 cup dry mustard
1 tablespoon sugar
1 egg; beaten
To prepare salmon, rinse with cold water. Pat dry with paper towels,
and set aside. Combine lemon juice, white wine, olive oil, capers and
1/4 teaspoon mustard. Season to taste with salt. Pour over salmon and
marinate 30 minutes, turning once. Reserve marinade. Blanch lettuce
leaves in boiling water 5 seconds. Drain well. Arrange 2 leaves with
stem ends overlapping at center. Spoon about 2 teaspoons marinade
over lettuce. Place 1 salmon fillet on lettuce. Top with 1 or 2 more
teaspoons marinade, including some of capers. Roll fillet up. Place 2
leaves on top and tuck edges under fish. Bring up bottom leaf edges.
Tie package-style with string. Repeat with remaining lettuce,
marinade and fillets to make 4 packages in all. Set aside. To make
sauce, blend butter and flour in top of double boiler until smooth.
Add vinegar, boiling water, bouillon cube half, 1/4 cup mustard,
sugar and egg. Cook and stir over hot water until sauce thickens,
about 10 minutes. Keep warm. Place salmon bundles on well-greased
grill 4 to 5 inches from hot coals and cook 5 to 6 minutes. Turn and
cook an additional 5 to 6 minutes. Remove string and serve with
mustard sauce. ~--
Grilled Salmon Sandwich
4 salmon fillet, 3 oz; skinned
1/2 teaspoon tarragon, dried; crushed
1/4 teaspoon salt
1/8 teaspoon pepper, black
2 teaspoon olive oil
2 garlic clove; minced
1/4 cup chicken broth
1 tablespoon sweet pickle relish
2 teaspoon lemon juice
1 pinch cayenne
1 1/2 cup boston lettuce leaves
1/2 cup plum tomatoes; sliced
4 slice pumpernickel; 1 oz
Spray indoor ridged grill with nonstick cooking spray; heat over
medium heat. Or, prepare outdoor grill according to manufacturer's
directions.
Sprinkle salmon on both sides with tarragon, salt and black pepper.
Grill 5 minutes on each side, until fish is cooked through.
Meanwhile, to prepare sauce, in small nonstick skillet, heat oil. Add
garlic; cook, stirring constantly, 2 minutes. Stir in broth, relish,
lemon juice and red pepper; cook, stirring frequently, 2-3 minutes,
until sauce boils and reduces slightly. Remove from heat.
To assemble sandwich, divide lettuce and tomato evenly over bread.
Place salmon on top and drizzle evenly with sauce.
Grilled Salmon Steaks In Sauce
6 salmon steak
1 cup wine, white
1/8 teaspoon cinnamon
4 scallion; finely minced
1 tablespoon lemon juice
1/8 teaspoon ginger
1 salt; to taste
Take a Salmond and cut him rounde, chyne and all, and roste the peces
on a gredirne; And take wyne, and pouder of Canell, and drawe it
thorgh a streynour; And take smale mynced oynons, and caste there-to,
and lete hem boyle; And then take vynegre, or vergeous, and pouder
ginger, and cast there-to; And then ley the samon in a dissh, and
cast the sirip theron al hote, & serue it forth.
Broil the salmon steaks, after brushing them with some cooking oil or
melted butter. Meanwhile, put scallions in a saucepan with wine and
cinnamon and bring to a boil; turn down heat and simmer gently. When
salmon steaks are browned on both sides, add the lemon juice and
ginger to the sauce. Put salmon on a serving dish and pour the sauce
over it.
Grilled Salmon W/ Roasted White Corn Salsa &
1 no ingredients
4 TB Olive Oil
2 ts Lemon Zest -- grated
2 TB Fresh Mint -- chopped
1/2 ts Salt
1/4 ts Freshly Ground Pepper
6 6 Oz Salmon Fillets Or
: Steaks cut 1/2-inch thick
: Roasted White Corn Salsa
: (Recipe Follows)
: Basil Cream (Recipe
: Follows)
: Garnish--
: Cilantro Or Mint Sprigs
Whisk olive oil, zest, mint, salt and pepper together and marinate
salmon in mixture for 1 hour. At serving time, grill salmon over hot
coals until just done. Place on warm plates with a heaping tablespoon
or two of corn salsa on top, warm basil cream around and a garnish of
herb sprigs. Serve immediately
Recipe By :
From: Reggie Dwork <reggie@reggie.Com>
Grilled Salmon With Honey Mustard Glaze
6 oz salmon fillets -- brushed
1 with oil
2 tablespoon honey
2 pinch dry coleman's mustard
2 tablespoon water -- warm
2 teaspoon soy sauce
1 pinch salt -- to taste
1 pinch black pepper -- to taste
STEP ONE: Honey-Mustard Glaze-- In a bowl, combine honey, mustard,
water, and soy sauce. Salt and pepper to taste. STEP TWO: Prepare the
Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil,
season with salt and pepper. Grill each side for 2-3 minutes. Turn
the fish over carefully only once to mark the surface; cook to
desired texture. Brush flesh side of fish with glaze before removing
from grill. Serve at once.
Recipe By : Gordon Restaurant, Chicago
Grilled Salmon With Lemon & Thyme
4 lb salmon fillet; skinned
3 tablespoon cognac
1/4 cup lemon peel; minced
2 tablespoon shallot; minced
1 1/2 tablespoon kosher salt
1 1/2 tablespoon sugar, brown
1 tablespoon thyme, fresh; minced
3/4 teaspoon pepper
Place salmon fillets on heavy large baking sheet. Rub Cognac over
both sides of fish. Mix together all remaining ingredients in small
bowl. Rub over both sides of fish. Cover with plastic wrap. Top with
another baking sheet. Weight with heavy object. Refrigerate at least
6 hours or overnight.
Prepare barbecue (medium-high heat). Grill fish until cooked through,
about 3 minutes per side. Transfer to plates and serve.
Note: Bon Appetit recommends a sturdy red wine, such as a Beaujolais
from Moulin-a-Vent. They also recommend serving with sauteed zuc-
chini. You could also diagonally slice thickly some zucchini with
peel left on and brush with butter, lemon and thyme mixture and grill
next to the fish; a Griffo grill would help but if you sliced the
zucchini thick enough and on a strong enough diagonal, I don't think
you would have problems with it falling through the grill. Some fresh
steamed green beans with butter and freshly ground pepper would also
be good.
Grilled Salmon With Potato & Watercress Salad
3 lb small red thin-skinned
1 potatoes
1 cup thinly sliced red onion
1 cup seasoned rice vinegar
1 about 1/2 pound watercress
1 rinsed and crisped
1 salmon fillet, about 2 lbs.
1 tablespoon soy sauce
1 tablespoon firmly packed brown sugar
2 cup alder or mesquite wood chips
1 soaked in water
1 salt
In a 5-to 6-quart pan, bring about 2 quarts water to a boil over high
heat; add potatoes. Cover and simmer over low heat until potatoes
are tender when pierced, 15 to 20 minutes. Drain and chill.
Soak the onions about 15 minutes in cold water to cover. Drain and mix
onions with rice vinegar. Cut potatoes in quarters; add to onions.
Trim tender watercress sprigs from stems, then finely chop enough of
the course stems to make 1/2 cup (discard extras or save for other
uses). Mix chopped stems on a large oval platter with potato salad
alongside; cover and keep cool.
Rinse salmon and pat dry. Place, skin side down, on a piece of heavy
foil. Cut foil to follow outlines of fish, leaving a 1-inch border.
Crimp edges of foil to fit up against edge of fish. Mix soy sauce
with brown sugar and brush onto the salmon fillet.
Lay fish on center of grill, not over coals or flame. Cover barbecue
(open vents for charcoal) and cook until fish is barely opaque in
thickest part (cut to test), 15 to 20 minutes. Transfer fish to
platter with salad. Add salt to taste. Serve hot or cold.
Per serving: 439 cal. (19 percent from fat); 34 g protein; 9.4 g fat
( 1.4 g sat.); carbo.; 1,062 mg sodium; 77 mg chol.
Sunset magazine 6-94
Grilled Salmon With Surf Sauce
1 cup mushroom slices
1 tablespoon margarine
1 cup kraft think 'n spicy
1 chunky barbecue sauce
6 oz frozen cooked shrimp, thawed
1 tablespoon prepared horseradish
1 1/2 lb salmon steaks, 1 thick
Saute mushrooms in margarine. Reduce heat. Stir in 1/2 cup barbecue
sauce, shrimp and horseradish; heat thoroughly, stirring constantly.
OUTDOORS:
Place fish on greased grill over low coals (ash gray). Grill,
uncovered, 6 to 8 minutes on each side or until fish flakes easily
with fork, brushing frequently with remaining sauce. Serve with
shrimp mixture.
INDOORS:
Place fish on greased rack of broiler pan. Broil 5 minutes on each
side or until fish flakes easily with fork, brushing frequently with
remaining barbecue sauce. Serve with shrimp mixture.
From: the Kraft Barbecue Guide, 1987.
Painstakingly typed in by Jeff Duke.
Grilled Scallops & Kale With A Fresh Beet S
1 no ingredients
1 1/4 c fresh beet juice -- see
: notes*
: Fruity olive oil
1 ts white wine vinegar
: Salt and freshly ground
: pepper
1 1/4 lb fresh sea scallops -- see
: notes**
: dr fresh lemon juice
1 lb young kale leaves -- core
: removed
: dr sherry vinegar
: Garnish--
: Fresh chives cut into 1/2
: inch sticks
: tiny dice of yellow bell
: pepper For the sauce: Place beet juice in a non-reactive
saucepan and boil until reduced to approximately 1/2 cup. Off heat,
whisk 2-3 tablespoons of olive oil slowly into reduction to thicken
the sauce. Whisk in white wine vinegar, salt and pepper to taste. Set
aside and keep warm.
Lightly oil the scallops and season with salt, pepper and a few drops
of lemon juice. Brush kale leaves with oil and season lightly. Grill
kale on both sides until the leaves are slightly charred and cooked
through. Grill scallops until just cooked (center should be slightly
opaque). Arrange kale attractively in the center of warm plates and
drizzle a few drops of sherry vinegar over. Place scallops on top and
spoon beet sauce around. Garnish with chive sticks and yellow pepper
and serve immediately.
Yield: 4 servings
~ - - - - - - - - - - - - - - - - -
NOTES : *from approximately 1 1/4 pounds peeled beets. **preferably
day-boat type
Recipe By : COOKING RIGHT SHOW#CR9658
Grilled Scallops(Welsh)
1 no ingredients
4 scallops with firmly 2 oz butter
1 lb potatoes 2 tb milk
2 tb chopped parsley 2 tb oil
salt and pepper 1 clove garlic
GREGYN CYLCHOG WEDI'U GRILIO Peel and boil the potatoes in salted
water. Place the scallops in a pan in a warm oven (325/F or Mark 3)
until the shells open. Remove the black part and gristly fibre
leaving the red coral intact. Place the scallops in an ovenproof
dish, add salt and pepper and cook for 3-4 minutes on each side.
Cleon the rounded shells. Drain the potatoes and cream with 1 oz
butter and the milk. Pipe or fork a border of potato arounb the edges
of the shells. Place a scallop in the centre of each shell. Skin and
crush the garlic. Heat the butter, oil and garlic and pour over the
scallops. Garnish with parsley. These may be served with crisply
fried bacon.
Grilled Seafood Flautas
1 roasted tomato sauce; *
8 oz crab meat; **
1/2 cup green onions w/tops; sliced
1 tablespoon butter or margarine
1/2 cup dairy sour cream
1/2 cup monterey jack cheese; shred
14 oz artichoke hearts; ***
10 flour tortillas; ****
4 tablespoon butter or margarine
* See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style
imitation crabmeat, thawed *** Artichoke hearts should be drained and cut
into quarters. Use one **** Flour tortillas should be 7 to 8 inches in
diameter and be warm.
Grilled Shark
1 filet of shark
1 slice apple per filet
1 oil
1 spicy chutney of your choice
* Get rather thick slices of Shark and use 1 per person. Slice the
filet along the side to make a pocket. Slice the apple slice so you
can put it in the pocket. Oil the filet with canola oil to keep it
from sticking and season with salt and pepper (or any other seasoning
you like. I like to use curry powder. ) Grill on moderate coals for
about 10 minutes per side. As always check and adjust as required.
Serve with a spicy dressing or chutney of your choice. Submitted By
KEN HAYCOOK <KHAYCOOK@UNICOMP.NET> On THU, 22 JUN 1995 105604 -0500
(CDT)
Grilled Shark Mexicana
1 1/2 lb shark steaks or other firm-fleshed; fish
1/3 cup lime juice
3 cloves garlic; pressed
2 tablespoon vegetable oil
1/4 cup beer
1 tablespoon chopped parsley
1/2 teaspoon cumin
2 teaspoon dijon mustard
1/4 teaspoon salt
1 pepper to taste
1 salsa (see below)
1 ripe avocado; cut into slices
----SALSA----
2 medium tomatoes; peeled, seeded and coars
1/4 cup chopped red onion
3 tablespoon diced green chilies
2 dash liquid hot pepper sauce to 3 dashe; s
1 salt to taste
Rinse shark with cold water; pat dry with paper towels. Set aside.
Combine remaining ingredients except Salsa and avocado; pour over
shark. Cover and marinate in refrigerator for 1 hour, turning once.
While shark is marinating, make Salsa. Drain shark, reserving
marinade. Place on well-greased grate 4-5 inches from hot coals. Cook
4-5 minutes; baste with marinade and turn. Cook an additional 4-5
minutes, or until shark flakes when tested with a fork. Top with
avocado slices and Salsa. Makes 4 servings. SANDWICH VARIATION: Serve
on toasted bun with mayonnaise, lettuce, avocado and Salsa. SALSA:
Combine all ingredients and blend well. Let stand at room temperature
or in refrigerator for 15-20 minutes to blend flavors. Makes
approximately 1-1/4 cups sauce.
Grilled Shark Teriyaki
1 1/2 lb shark steaks or other firm-fleshed; fish
1 can pineapple chunks (20 oz)
3 tablespoon salt-reduced soy sauce
2 tablespoon sherry
1 tablespoon grated ginger root
1/2 teaspoon dry mustard
2 cloves garlic; minced
1 teaspoon brown sugar
1 to 2 large green peppers cut into; l, arge pieces
1 skewers
Rinse shark with cold water; pat dry with paper towels. Set aside.
Drain pineapple, reserving 3 tablespoons of juice; set pineapple
chunks aside. Make marinade by combining reserved juice, soy sauce,
sherry, ginger, mustard, garlic and brown sugar. Stir well and pour
over shark. Cover and marinate in refrigerator for 1 hour, turning
once. Using bamboo or metal skewers, make kabobs by alternating
pineapple and green pepper; set aside. Drain shark, reserving
marinade. Place on well-greased grate 4-5 inches from hot coals and
cook 4-5 minutes. Baste with marinade and turn. Cook an additional
4-5 minutes, or until shark flakes when tested with a fork. Baste
fruit and vegetable kabobs and place on grill. Cook 15-30 seconds on
each side, or until just browned. Makes 4 servings. NOTE: Shark may
be broiled on a well-greased broiler pan 5-6 inches from source of
heat. Follow grilling times and directions.
Honey Fried Trout
2 trout
2 tablespoon honey
4 tablespoon butter
1 lemon
1/2 cup cornmeal
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/3 cup milk
Mix cornmeal, flour, salt and pepper in bowl. Mix egg and milk in
separate bowl. Rub trout with lemon and dredge in cornmeal mixture.
Dip in milk mixture and then back into cornmeal mixture. Heat butter
or margarine to almost smoking in frying pan. Put trout in pan and
cook until golden brown on both sides. Put honey on top of trout,
lower heat, cover and cook for
4 minutes.
Honey-Mustard Broiled Rockfish
1 stephen ceideburg
1 tablespoon light mayonnaise
1 tablespoon lime juice
2 teaspoon honey
2 teaspoon dijon mustard
1 teaspoon dried dill
1 1/3 lb rockfish fillets
1/8 teaspoon salt
1 freshly ground black pepper to tast; e
1/3 cup panko bread crumbs, see note
2 teaspoon margarine
Combine the mayonnaise, lime juice, honey, mustard and dill. Spread
over the fish and place on a broiling pan.
Sprinkle the fish lightly with salt and pepper. Pat the bread crumbs
on top of the fish and dot with the margarine.
Broil about 5 inches from the heat source under a hot broiler 12
minutes per inch of thickness, or until the fish tests done (140
degrees on an instant read thermometer). The fish can be served with
lime wedges. Note: Panko bread crumbs can be found in the Asian food
section of major supermarkets.
By Larry Brown of the Seattle Times writing in the San Jose Mercury
News. 6/9/93.
Posted by Stephen Ceideburg
Hot & Sour Fish Soup
1 no ingredients
1/4 c Fish sauce -- (nuoc mam)
2 ts Fish sauce -- (nuoc mam)
1 ts Fresh ginger root -- minced
1/2 ts Turmeric
2 whole cod fillets -- 10 oz
: each
2 stalks lemon grass -- tender
: bulbs only
1 md tomato -- quartered
1/4 c lime juice -- fresh
1/2 ts lime zest
1 sm chiles serranos --
: Julienned
2 lg scallions
2 TB cilantro -- fresh is vital
1/2 ts white pepper -- freshly
: ground
6 c rice, cooked -- preferably
: Jasmine
5 c boiling water
In small bowl combine 2 teaspoons of fish sauce, ginger, and
turmeric. rub the fish on both sides w/ this mixture and let stand
for 5 min. In a non-reactive sauce pan, bring 5 cups water and lemon
grass to a simmer over medium heat and then simmer the fish for c. 4
min or till just cooked through. transfer the fish to a plate to cool
slightly. remove the skin and separate each peice into 2 peices (4
total). bring the soup back to a simmer and add all remaining
ingredients (except the fish). and simmer for 3 min. set a piece of
fish in each bowl and ladle hot soup over fish. serve w/ jasmine rice.
~ - - - - - - - - - - - - - - - - -
Recipe By : Food & Wine Magazine
From: Kmeade@ids2.Idsonline.Com (The Me
Hot & Sour Seafood Soup
1 stephen ceideburg
1/2 lb small fresh shrimp shelled (shells; reserved) and deve
2 quart chicken stock
2 green serrano chilies, seeded and c; hopped
1 teaspoon salt
1 grated zest of one lime
4 kaffir lime leaves
3 lemon grass stalks, cut into 1-inc; h, pieces
1/2 lb scallops
2 tablespoon fish sauce
1 juice of 3 limes
3 to 4 tablespoons fresh cilantro, ch; opped
1 red serrano chili, seeded and slive; red
6 shiitake mushrooms, sliced
2 green onions, sliced julienne
Combine shrimp shells with stock, chilies, salt, lime, zest, lime
leaves and lemon grass stalks in heavy nonaluminum pot. Bring to a
boil, reduce heat, cover and simmer 20 to 20 minutes. Strain. Return
liquid to pot and place over medium-high heat and bring to a boil.
Add shrimp and scallops and cook 1 minute. Stir in fish sauce and
juice of limes. Add chopped cilantro, slivered red chili and shiitake
slices, and green onions. Stir and pour into a tureen or ladle into
individual bowls.
Hot Artichoke Crab Dip
1 14 oz. can artichoke hearts, drain; e, d and chopped
1 cup mayonnaise
1 6 oz. can crabmeat, rinsed and drai; ned
1/2 cup grated (fresh if possible) parmesan; cheese
1/4 teaspoon garlic powder
1 tablespoon chopped fresh parsley paprika
These dashes are then put into MM as extra ingredients lines starting
with the dashes as if it is reading them as a two column ingredient
list. Have you had this happen to you, and if so is there a way to
prevent it from happening? I'm asking you because you seem to be an
expert on these conversion programs. I can delete them fairly easily
but that is a pain.
I hope it's OK to ask this here.
Thanks,
{*}
\|/ Sandy **
"""""""""""""
Hot Artichoke Seafood Salad
14 oz can artichoke hearts, drained and f; inely choppe
2 cup mayonnaise
2 cup freshly grated parmesan cheese
1 1/2 cup fresh crab meat, drained and picke; d, through
1/2 teaspoon tabasco sauce
1/2 cup toasted almonds
1 assorted crackers
Preheat oven to 350 degrees. Liberally grease a 1 1/2 quart glass
baking dish. Combine artichoke hearts, mayonnaise, cheese, crab
meat, and Tabasco sauce. Mix well and spoon into the baking dish.
Top with almonds. Bake for about 15 to 20 minutes or until hot. Serve
on crackers. ---
Hot Clam Dip
8 oz cream cheese
1 can clams, minced (10.5 oz)
1 tablespoon lemon juice
2 tablespoon clam broth
1 tablespoon mustard, prepared
2 teaspoon worcestershire sauce
1/8 teaspoon garlic powder
1 dash cayenne pepper
Bring cheese to room temperature. Drain clams and reserve liquid.
Combine cheese, lemon juice, clam broth and seasonings. Blend in
clams. Heat before serving with Melba toast or onion rounds.
Original recipe from The Gasparilla Cookbook (received in May
cookbook swap from Gail), by Mrs. Charles J.
Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]
Hot Clam Tarts
1 pastry for 2-crust pie
2 tablespoon butter
2 tablespoon flour
1 cup light cream
1/2 teaspoon salt
1/4 teaspoon tabasco sacue
2 teaspoon dry sherry
1/4 cup parmesan cheese; grated
1 can (6.5 oz) minced clams
Preheat oven to 425 F.
Roll out pastry, then cut into 2 1/2-inch squares. Line small, 1
1/2-inch muffin pans with pastry squares; prick with fork and bake
for 10 minutes or until crisp and golden brown. Remove shells from
pans and set aside. Reduce oven heat to 350 F.
Melt butter in small saucepan. Blend in flour, then stir in cream,
salt, Tabasco, sherry, and 3 tbsp Parmesan cheese. Cook over medium
heat, stirring constantly, until sauce thickens. Add drained clams
and simmer until heated thoroughly.
Spoon clam mixture into tart shells; sprinkle mixture into tart
shells; sprinkle with remaining Parmesan cheese. Bake for 5 minutes,
or until well-heated. Remove from oven; serve immediately.
Hot Crab & Shrimp Casserole
1 small can mushrooms, with juice
1 cup cream mushroom soup
1/2 cup butter, melted
1 medium green pepper
1 onion finely chopped
1 cup shrimp, sm. drained
1 cup crab meat, drained, rinsed
1/2 cup slivered almonds
1 teaspoon worcestershire sauce
1/2 teaspoon paprika
2 cup wild rice cooked
1 cup white rice cooked

Directions:
Combine all ingredients in large baking dish. Bake at 350 F. for 50
minutes. Remove from oven, top with Toasted buttered bread crumbs and
1/4 cup slivered almonds return to oven for 10 minutes.
Hot Crab Bake
6 tablespoon butter or margarine
1/4 cup all-purpose flour
2 cup milk
1 can crab meat (7 1/2 oz.), drained, fla; ked & cartila
2 each hard cooked eggs, chopped
1/2 cup chopped pimiento
1/2 cup fine dry break crumbs
1/4 cup slivered almonds
In skillet, melt 4 tbs. butter; blend in flour. Add milk all at once;
cook and stir until thickened and bubbly. Stir in crab meat, chopped
eggs, pimiento. 1 tsp. salt, and 1/8 tsp. pepper. Spoon mixture into
6 individual casserole dishes or baking shells. Melt remaining 2 tbs.
butter, toss with bread crumbs to combine. Sprinkle crumbs atop crab
mixture. Top with slivered almonds. Bake uncovered, at 350, for 20 to
25 minutes.
Hot Crab Dip #1
1 lb crabmeat
8 oz cream cheese, softened
1 medium onion, finely diced
2 teaspoon horseradish
1 tablespoon milk
2 tablespoon worcestershire sauce (opt.)
1 salt and pepper
1 almonds, sliced
Mix all ingredients except Almonds with fork. Place in uncovered casserole
dish and bake at 350øF until bubbly, 20 to 30 minutes. Sliced Almonds may
be sprinkled on top before baking. Serve with crackers.
Hot Crab Dip #2
3 oz cream cheese
1/2 cup miracle whip
6 oz drained crabmeat
1/4 cup minced onion
1 tablespoon lemon juice
1/8 teaspoon tabasco sauce
Beat cream cheese until smooth. Stir in remaining ingredients. Spoon
intoa small ovenproof dish. Bake at 350øF for 30 minutes or until bubbly.
Makes 1 cup. From: Los Angeles Times.
Hot Crab Dip #3
8 oz cream cheese
1 tablespoon milk
1/2 teaspoon horseradish
1 pepper
1 pkg crabmeat
2 tablespoon onions chopped
1/4 teaspoon salt
Mix all of the ingredients (not in a blender or food processor). Put in a
baking dish and top with either sliced almonds or paprika. Bake in a 375F
oven for 15 minutes. Serve with chips.
Hot Crab Fondue
1 jar sharp cheese (5 oz.)
1 cream cheese (8 oz. package)
1/4 cup white dry wine
1 can crab, drained and flaked
1 8 1/2 oz. size
1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1 french bread, cut in cubes
In top of double boiler, combine cheese until melted and smooth. Add
remaining ingredients. Stir well. If thickens, add more wine. Should
makeabout 2 1/2 cups.
Hot Crab Meat Canapes
6 1/2 oz can crab meat
1/2 cup mayonnaise
1 teaspoon lemon juice
1 few grains cayenne pepper
1 crackers or melba toast
1 paprika
1. Rinse and drain crab meat and remove any ligament, cartilage or
shell. Shred crab meat with a fork. 2. Combine crab meat, mayonnaise,
lemon juice and cayenne pepper, to taste, in a bowl. Stir to blend.
3. Spread about 1 teaspoon of crab mixture on each cracker and
sprinkle with paprika. 4. Arrange 24 canapes on a large,
heat-resistant, non-metallic, serving platter. 5. Heat, uncovered, in
Microwave Oven 3 to 3 1/2 minutes or until heated through. 6. Serve
hot. Tip: If desired, 12 canapes may be heated at a time for 1 1/2 to
2 minutes.
Hot Crabmeat Appetizer
1 gary weyback dnn79c
8 oz cream cheese
7 1/2 oz crabmeat, rinsed, drained
2 tablespoon onion, finely chopped
2 tablespoon cream
1/2 teaspoon horseradish, creamstyle
1/4 teaspoon salt
1 dash pepper
1/3 cup almonds, toasted, sliced
Combine all ingredients except nuts, mixing well until blended. Smooth
mixture into 9-inch tart or quiche dish, sprinkle with nuts. Bake at
375 degrees for 15 minutes. Serve with crackers or crudites. Posted
by Gary Weyback 12/92. Formated by Theresa V. Grant
Hot Crabmeat Spread
8 oz cream cheese
1 can crabmeat
1 dash worcestershire sauce
1 dash lemon juice
Soften cream cheese. Drain crabmeat and break into small pieces. Mix all
ingredients together. Bake at 350 degrees (F) until cream cheese is
"goey", about 20 to 25 minutes. Serve hot with crackers.
Hot Spiced Crab Soup
1/8 lb butter
1 large onion, chopped
2 centiliter garlic, crushed
1/2 teaspoon tobasco or other pep sauce
1/8 teaspoon cayenne pepper
1/4 cup chopped parsley
1 bay leaf
1 bottle of *dry* white
1 drinking wine (26.5 oz.
1 bottle)
1 can (14 oz) chicken broth
2 large cooked dungeness crabs
1 (about 2 lbs. each),
1 cleaned and cracked
1 lemon wedges
In a