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Shrimp Scampi with Linguini
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine (chicken broth)
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil.
Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.
Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Serves: 4 to 6 servings. Source: Tyler Florence
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Haddock with Bacon and Onions
2 pounds haddock filet, cut into 4 8-ounce portions
2 tablespoons lemon juice – about 1/4 lemon
Salt
EVOO – extra-virgin olive oil, for drizzling
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced or
A medium yellow onion, quartered then thinly sliced
1 large clove garlic, finely chopped
1 cup Italian bread crumbs
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped
Preheat the oven to 400°F.
Rinse fish and pat dry. Sprinkle fish with lemon juice and salt.
Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter.
If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven.
Set portioned fish into skillet.
Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon.
Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes.
Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings.
Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs.
Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.
Recipe courtesy Rachael Ray
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Cod Bordelaise
Bordelaise Garnish: 2 tablespoons unsalted butter
1/2 cup finely chopped shallots
12 ounces sliced seasonal mushrooms
2 sprigs thyme
1/2 bottle dry red wine
1 recipe Seared Cod
6 sprigs flat-leaf parsley, leaves finely chopped
Seared Cod:
1 tablespoon extra-virgin olive oil
4 (6-ounce) center-cut cod fillets, skin left on
Salt and freshly ground black pepper
4 cloves garlic, lightly crushed
4 sprigs thyme
1 tablespoon unsalted butter
Make the Bordelaise Garnish:
Warm the butter in a large skillet over medium-high heat. Add the shallots and cook until translucent, about 5 minutes. Add the mushrooms and thyme and cook 5 minutes longer. Add the wine and cook until the liquid is reduced by half. Discard the thyme.
Make the Seared Cod:
Warm the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
Spoon the Bordelaise Garnish onto a serving platter, top with the seared cod, and sprinkle with parsley. Source: Sara's Secrets on Food Network
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Crab Cakes ala Holland America
Crab Cake Mix
1/2 c. celery, finely diced
1/2 c. shallots, diced
1/2 c. red bell pepper
3 c. dungeness crab meat
2 whole eggs
1 c. mayonnaise
1/2 lemon, juice only
1 tsp. Worcestershire sauce
1/4 tsp. tabasco sauce
1 tbl. chopped chives
1/4 tsp. thyme
1/2 tsp. garlic, fresh minced
1.5 c. panko or bread crumbs, as needed
salt and pepper to taste
In a large bowl combine all ingredients, mixing well, use little bread crumbs to help reach right consistency. On a tray sprinkle the rest of bread crumbs and scoop onto it a little quantity of mix. Start molding your crab cake. Heat a little amount of canola oil in fry pan and when hot, place crab cake in. Fry til golden brown. Serve immediately or keep warm and reheat in 350°F. oven.
Source: Chef Tom on Westerdam, Holland America - ref:06/25/05
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Thai Chili Lime Butter Sauce
1/2z fresh minced ginger
1/4z garlic minced
1/2z white wine vinegar
2z lime juice
12z sake, Japanese wine
4z heavy cream
12z unsalted butter, cold cut in chunks]
Salt and pepper, to taste
In a sauce pan combine garlic, ginger, sake, vinegar and lime juice. On medium heat, reduce by 50% then add the heavy cream and bring to a boil. Remove the sauce pan from heat and one by one whisk in chunks of butter. Adjust the taste with Thai chili sauce, salt and pepper. Serve with crab cakes. Source: Chef Tom on Westerdam, Holland America - ref:06/25/05
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Whitefish with Lemon Vinaigrette
8 tablespoons extra-virgin olive oil
3 shallots, thinly sliced
1 large head radicchio (about 12 ounces), coarsely chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup fish broth
Salt and freshly ground black pepper
6 (5 to 6-ounce) whitefish fillets, such as tilapia
All-purpose flour, for dredging
Lemon Vinaigrette, recipe follows
Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes.
Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely.
Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
Lemon Vinaigrette:
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
Source: Food Network: Everyday Italian - ref:06/04/05
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Fish Fillets With Ginger-Dill Sauce
1/3 cup mayonnaise or salad dressing
2 tablespoons dairy sour cream
1/2 teaspoon minced dried onion
1/4 teaspoon ground ginger
1 teaspoon snipped fresh dill weed or 1/4 teaspoon dried dill weed
Dash salt
1/4 cup peeled, cooked, or canned small shrimp
1 pound fresh or frozen fish fillets, thawed (such as cod, sole or flounder)
Lemon wedges (optional)
Fresh dill sprigs (optional)
1 tablespoon margarine or butter
In a small bowl stir together mayonnaise or salad dressing, sour cream, minced onion, ginger, dill weed, and salt. Stir in shrimp; set aside.
Place fillets in a 2-quart rectangular microwave-safe baking dish. Dot with margarine.
Cover with waxed paper. Micro-cook on 100 percent power (high) for 4 to 7 minutes or until fish just begins to flake easily, turning dish once.
Spoon sauce atop fish. Cover; cook on high for 1 to 2 minutes more or until sauce is heated through. Serve with lemon wedges and garnish with fresh dill sprigs, if desired. Makes 4 servings.
Make ahead tip: Prepare mayonnaise shrimp mixture; cover and chill up to 8 hours.
Nutritional facts per serving calories: 269, total fat: 20g, cholesterol: 73mg, sodium: 252mg, carbohydrate: 1g, fiber: 0g, protein: 21g, vitamin A: 10% -
Source: Better Homes and Gardens - ref:10/16/04
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Walnut-Crusted Tilapia With Spinach and Red Potatoes
2 pounds red potatoes, scrubbed and halved
2 tablespoons melted butter
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup milk
3/4 cup walnuts
3/4 cup plain dry breadcrumbs
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
4 tilapia or sole fillets (about 2 lbs.)
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon olive oil
1/4 cup chopped shallots
2 bags (10 to 12 oz. each) fresh spinach, rinsed
1-1/2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Heat oven to 450°F. Toss potatoes, butter, rosemary, salt, and pepper in a jelly-roll pan. Arrange potatoes cut side up. Roast until golden brown and tender, stirring occasionally, 30 to 45 minutes.
Meanwhile, prepare fish. Pour milk into a pie plate. In a food processor, process walnuts until finely ground. Add breadcrumbs, thyme, salt, and pepper. Pulse to combine. Place crumb mixture on a sheet of waxed paper. Dip fish in milk and then in crumbs to coat. Place on a large plate.
In a large nonstick skillet over medium-high heat, heat 1 tablespoon of the butter and 1 tablespoon of oil. Cook 2 fillets until they are just cooked through, about 1 to 2 minutes per side. Transfer fillets to a serving platter; cover to keep warm. Repeat with the remaining butter, vegetable oil, and fillets.
Heat oil in a large Dutch oven over medium-high heat. Add shallots and cook 2 minutes. Add spinach and stir until it wilts. Stir in vinegar, salt, and pepper. Serve with potatoes and fish.
Source: Ladies' Home Journal - ref:03/27/04
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Salmon Burgers with Peach Salsa
2 large peach(es), diced
1 medium jalapeno pepper(s), cored, seeded and finely chopped
1 tsp fresh lemon juice
1 1/2 tsp sugar
1/8 tsp table salt
2 Tbsp cilantro, fresh, chopped
14-3/4 oz canned salmon, red, drained, broken into small chunks
1 medium scallion(s), finely chopped
2 1/2 tsp lemon zest
1 large egg(s), beaten
1/4 tsp black pepper
3 1/2 Tbsp dried bread crumbs, whole wheat
To prepare salsa:
Combine peaches, jalapeno and lemon juice in a medium bowl. Add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.
Preheat grill.
To prepare burgers:
Mash salmon bones with the back of a fork.
Combine salmon, scallion, lemon zest, egg, black pepper and bread crumbs in a medium bowl; mix well.
Shape salmon mixture into four 1-inch-thick patties.
Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill about 3 minutes more, until golden brown on both sides.
Serve salmon burgers with peach salsa on the side.
Yields 1 burger and about 1/2 cup of salsa per serving. (Note: The burgers can be broiled instead of grilled, if desired. Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.) Points = 5 Servings = 4
Weight Watchers - ref:08/02/03
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Coconut Shrimp
40 Shrimp
1 cup +rice flour
3 cups Tempura mix
1 3/4 cups ice water
4 cups Panko mix
2 cups coconut
Butterfly shrimp. Dip shrimp into ice water then into rice flour; let dry outside of bowl.
Dip in tempura and then immediately into panko and coconut mix. Refrigerate for 1 hour or more.
Fry in canola oil until golden.
Note: adjust amounts for number of shrimp using. May be frozen.
Mahalo to the #1 Tutu in Maui - Lindy Finnegan - ref:05/17/03
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Honey Mustard Barbecued Salmon
4-6 oz. salmon fillets
4 tbsp. olive oil
1/4 cup green onions, finely chopped
2 tsp. salt
1/4 tsp. white pepper
Rub salmon with olive oil, green onions, salt and pepper. Prepare grill with medium hot coals or preheat broiler. If grilling, place salmon on coolest part of grill. Grill or broil salmon on each side for 2-3 minutes. Brush with Honey Mustard Sauce. Continue grilling until the salmon is caramelized and reaches desired doneness.
Honey Mustard Sauce
2 cloves garlic, sliced
2 tsp. sesame oil
1/4 tsp. fresh ginger, grated
1/4 cup dry mustard powder
1/4 cup sherry
1/4 cup soy sauce
1/4 cup ketchup
½ cup honey
In a small sauce pan, saute garlic with sesame oil and ginger. Stir together mustard powder and sherry until smooth. Add to sauce pan along with soy sauce, ketchup and honey. Stir to combine and simmer on medium heat for 5 minutes. stirring occasionally.
Source: Kathy's Kitchen - ref:02/22/03
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Asian-Style Halibut
1/4 cup hoisin sauce
1 tbl. low-sodium soy sauce
1 tsp. Asian chile paste
1 tsp. dark Asian sesame oil
1 tsp. rice-wine vinegar
1 tbl. fresh lime juice
1/4 tsp. ground ginger
1 ½ pounds halibut fillets
3 scallions, trimmed and thinly sliced
1 lime, cut into wedges
Whisk together hoisin sauce, soy sauce, chile paste, sesame oil, rice vinegar, lime juice and ginger in a small bowl.
Coast glass baking dish just large enough to hold the fish fillets in a single layer, with nonsitck cooking spray.
Place the fish fillets in the dish. Set aside 3 tbl. hoisin mixture; spoon remaining hoisin sauce over top of fish. Cover; refrigerate for 20 minutes.
Heat oven 450°F. Roast the fish, uncovered, for 7 minutes.
Carefully remove the baking dish from oven; spoon the reserved hoisin mixture evenly over fish; Sprinkle with the scallions. Return to oven for 5-6 minutes or until the fish begins to flake easily when prodded with fork.
Garnish with lime wedges.
Source: Family Circle Magazine - ref:01/11/03
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Shrimp Fried Rice
2-oz. shrimp, cooked and peeled
2 slices bacon, cooked, drained and chopped
2 whole eggs
1 tsp. salt
4 Tbs. vegetable oil (divided)
½ cup frozen peas
1 Tbs. soy sauce
1 Tbs. Chinese rice wine
2 Scallions or green onions, finely chopped
3 cups white rice, cooked
Pat the shrimp dry with clean paper towels and set aside until needed. Fry the bacon in a skillet over medium heat to the desired degree of doneness.
Drain bacon on paper towels and chop when it's cool enough to handle. Reserve. Break the eggs into a small mixing bowl and add a pinch of salt. Beat the mixture lightly with a fork or whisk until thoroughly beaten. Set aside to reserve until needed.
Heat a wok over a high-heat setting, then add half the oil to warm. Reduce the heat setting if the oil begins to smoke. When the oil is hot, add the peas, shrimp, and bacon to the oil and stir-fry for about a minute.
Add the soy sauce and wine and remove the contents from the wok. Add the remaining oil to the wok and heat the fresh oil.
Pour the eggs and scallions into the wok and slice through the frying eggs to break the fry into small pieces until done.
Add the remaining salt, and return the bacon mixture to the wok with the cooked white rice.
Working very quickly, toss the ingredients with a large wooden spoon until all the ingredients are well blended.
Serve warm with soy sauce on the side. Kathy's Korner - ref:08/24/02
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Tuna with Light Pepper Mayonnaise
4-6 ounces fresh or frozen tuna steaks, 1" thick
1 small onion
2 tbl. lemon juice
2 tbl. olive oil
½ tsp. lemon-pepper seasoning
Romaine leaves
1 recipe of Light Pepper mayonnaise(below)
Snipped fresh cilantro
Thaw fish, if frozen. For marinade, in a blender container combine onion, lemon juice, oil, and lemon-pepper seasoning. Blend till smooth. Place fish in a shallow dish. Pour marinade over fish; turn to coat. Cover; marinate at room temperature 30 minutes, turning fish occasionally. Remove fish from marinade. Grill tuna on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just till it begins to flake, turning once. Serve on Romaine leaves. Spoon light pepper mayonnaise over fish; sprinkle with cilantro.
Light Pepper Mayonnaise:
Stir together 1/4 cup mayonnaise; 1/4 cup sour cream; 1 or 2 red or green jalapeno peppers, seeded and finely chopped; 2 tbl. milk; ½ tsp. grated lemon peel; 1 tsp. lemon juice; 1/8 tsp. pepper. Cover; chill mayonnaise until needed.
BH&G Best Recipes Yearbook, copyright 1995 - ref:07/20/02
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Scallop Primavera
8 ounces spinach fettucine
1 pound sea scallops, trimmed
1/4 tsp. each salt & lemon pepper
3 tbl. olive oil
6 scallions, diagonally sliced
4 cloves garlic, slivered
1 bunch asparagus, cut up
1 red pepper, strips
½ cup white wine
1 tsp. crushed red pepper
Cook pasta. Meanwhile, season scallops with salt and pepper. In large skillet over high heat, cook scallops in hot oil 3 min., turning once, until golden brown. Remove plate and keep warm. To same skillet, add scallions, garlic, asparagus and red pepper; cook, stirring 5 min. Stir in wine and red pepper flakes; bring to a boil. Boil 1 min. or until wine is reduced in half. Stir in scallops; cook until just opaque and cooked through. Drain pasta and place on platter. Top with scallops and veggies.
Kathy's Kitchen - ref:01/06/01
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Shrimp and Lobster Bouillabaisse
1 can stewed tomatoes
1 cup chicken broth
1 3 ounce bottle clam juice
3 medium leeks, sliced (1 cup)
½ cup water
1 tsp. Cajun seasoning
1 tsp. finely shredded orange peel
1 8 ounce lobster tail
8 ounce peeled & deveined shrimp
4 slices French bread, toasted
Snipped fresh parsley
In Dutch oven combine tomatoes, broth, clam juice, leeks, water, seasoning and orange peel. Bring to a boil, reduce heat. Cover and simmer for 10 min. Meanwhile, cut up lobster tail, shell and all, into 3 or 4 pieces. Add lobster and shrimp to broth mixture. Bring almost to boiling, then reduce heat. Simmer gently for 2-3 min. or until shrimp just turn pink. To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. Sprinkle with parsley.
Kathy's Kitchen - ref:01/13/01
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Fish Florentine
½ c. dry white wine
6 white fish fillets
1 can cream of (mushroom, celery, etc)
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. tarragon
1/8 tsp. nutmeg
2 tbl. lemon juice
½ c. Parmesan cheese, grated
2 (10z) pkg. frozen chop. spinach, cooked, drained
Preheat oven to 350°. Butter a shallow baking dish. Heat wine over low heat in a large skillet; add fish and cook until tender. Remove and drain fish, leaving stock in skillet. Pour in soup, stirring until blended with wine. Add spices, lemon juice and 1/4 c. cheese mix thoroughly. Spread bottom of prepared dish with cooked spinach followed by ½ of wine sauce, fillets, remaining sauce, and remaining cheese. Bake 25 min. before placing under broiler until cheese is lightly browned,about 2 min. Kathy's Kitchen - ref:01/20/01
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Deep-Dish Tuna Pie
1 uncooked pie shell (I like Pillsbury in dairy case)
1 cup chopped onion
l medium potato, diced
1/4 cup water
1 can cream mushroom soup
1/3 cup milk
1/3 cup parmesan cheese
1 tbl. lemon juice
3/4 tsp. dillweed
1/4 tsp. pepper
16 ounce pkg. mixed veggies or left overs
9 ounce can tuna, drained
l beaten egg
Prepare pie crust. Set aside. In a large skillet cook onion and potato in water, covered, about 7 min. Drain off liquid. Stir in soup, milk, parm cheese, lemon juice, dillweed, and pepper. Cook and stir till bubbly. Stir in frozen veggies and tuna. Spoon into an ungreased 2 qt. casserole. Prepare pastry and fit over top of casserole. Brush crust with beaten egg. Bake in a 400°F oven for 40-45 min. Kathy's Kitchen - ref:01/27/01
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Beer Batter Fish
Vegetable oil
1# fish fillets or cooked large shrimp
3-4 tbl. Bisquick baking mix
1 c. Bisquick baking mix
1 egg
1/2 tsp. salt
1/2 c. beer
Heat oil (1 1/2 inches) in heavy saucepan or deep-fat fryer to 350°F.
Lightly coat fish with 3-4 tbl. baking mix. Mix 1 c. baking mix, the
egg, salt and beer until smooth. Dip fish into batter, letting excess
drip into bowl. Fry fish until golden brown, about 2 min. on each side;
drain. Serve with soy sauce or vinegar, if desired. 3 or 4 servings.
Thanks to Betty Crocker's Creative Recipes - ref:10/05/97
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Alaskan Style Cioppino
1 ½# halibut, cut into large bite size pieces
20 shrimp, peeled & deveined
2 Dungeness crab, disjointed
10 clams or mussels in shells
3 bay leaves
½ cup olive oil
1 onion, diced
2 bunches green onions, diced
1 green pepper, diced
5 cloves garlic, minced
2 cans stewed tomatoes
2 cans Mexican style tomatoes
1 can tomato, puree
1 cup dry white wine
3 tbl. fresh basil, chopped
Salt and pepper to taste
Heat oil in a large soup or stock pot.
Add onions, green onions, peppers and bay leaves.
Saute until onions are transparent.
Add garlic and saute for 2 or 3 minutes more.
Add tomatoes, puree and wine.
Cover and simmer for 45 min.
Add a little water, if necessary.
Add salt and pepper to taste.
Remove bay leaves.
Add clams or mussels and crab.
Cover and simmer for about 10 min.
Add shrimp and halibut and
simmer until fish is just cooked through.
Stir in chopped fresh basil.
Serve immediately.
Thanks to my friend Dave Houston, TX - ref:3/7/99
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Bombay Curried Shrimp
1 1/2 pounds large shrimp peeled and deveined
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
l/2 cup minced shallots
1tbl. curry powder
1 cup diced red bell pepper
1 1/2 cups diced tomato
½ cup light coconut milk
1/4 cup chopped fresh basil or 4 teaspoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
½ teaspoon salt
10 1/2 oz. low-salt chicken broth
6 cups hot cooked rice
3 tablespoons coconut flaked and toasted
Combine shrimp and flour in a bowl; toss well, and set aside.
Heat oil in a large skillet over medium-high heat.
Add shallots and curry powder; saute 1 minute. Add bell pepper; saute 1 minute.
Add tomato and next 6 ingredients; bring to a simmer. and cook 2 minutes.
Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally.
Spoon shrimp mixture over rice, and sprinkle with coconut.Cooking Light YEAR: 1996 - ref:8/12/00
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SCALLOPS IN GARLIC SAUCE
1 lb. scallops
1 cup sliced mushrooms
3 garlic cloves, minced
½ cup chicken broth
½ cup chopped tomatoes
1/4 cup chopped green onions
1 teaspoons Italian herb seasoning
2 teaspoons dried celery flakes
1 tablespoon cornstarch
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
Simmer mushrooms and garlic
in the chicken broth for three minutes.
Add scallops, tomatoes, green onions,
celery flakes, Italian seasoning.
Cook 5 minutes.
Dissolve cornstarch in vinegar.
Add to scallops.
Heat and stir until scallops
are cooked through and the sauce is thick.
Garnish with parsley. Thanks Laurie of Laurie's Kitchen - ref:1/15/00
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FLOUNDER WITH PARMESAN CRUST
6 flounder, sole or orange roughy fillets
1/3 cup plain yogurt
2 tbl. grated Parmesan Cheese
1 tbl. Dijon mustard
1 tbl. lemon juice
1 ½ tsp. horseradish, drained
Preheat broiler and prepare broiler pan
with nonstick spray.
Arrange fish in broiler pan.
In small bowl, combine yogurt, mustard,
lemon juice and horseradish.
Spread mixture over both sides of fillets.
Top with Parmesan cheese.
Broil about 8 inches from heat,
turning once, for about 6 minutes,
or until fish flakes easily.
6 servings.Kathy's Kookbook - ref:3/25/00
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CHRISTOPHER'S CRAB CAKES
3/4# cooked crab meat
1 1/4 c. fresh bread crumbs
1 large whole egg, beaten
3 tbl. Maui (sweet) onion, finely chopped
1 tsp. salt
1 tsp. ground mustard
1/4 tsp. garlic, minced
4 tbl. butter
Herb Sauce
Crab:
Mix crab cake ingredients, except lemon wedges.
Shape mixture into 6 patties, each about 3" in diameter.
Melt butter in pan over medium heat.
Add crab cakes and saute about 3 min.
On each side, until golden brown.
Serve with herb sauce and lemon wedges.
Herb Sauce:
2 tbl. freshly chopped dill or tarragon
1 tsp. fresh chives, chopped
2 tsp. fresh cilantro, chopped
1 tsp. fresh lemon juice
1 tsp. Dijon mustard
½ tsp. garlic, minced
3/4 c. mayonnaise
salt and pepper to taste
dash of Tabasco
Sam Choy - ref:11/14/99
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Alaskan Style Cioppino