Kathy's Recipe Korner
mom's kitchen
SEAFOOD ARCHIVES

FISH

Clams--Crab--Fish--Lobster---Misc--Scallops--Shrimp

Clam Recipes

spacerfishCapn John's Linguini with Clam Sauce

 

Crab Recipes


spacerfishAvocado Crab Dip
spacerfishChristopher's Crab Cakes with Herb Sauce
spacerfishCrab Cakes ala Holland America
spacerfishCrab Cakes ala Laura
spacerfishCrab Dip ala Laura
spacerfishFresh Crab and Mango Salad new
spacerfishHealthy Choice Crab Dip
spacerfishMini Crab Cakes
spacerfishMuffin-Tin Crab Cakes

 

Fish Recipes

spacerfishAlaskan Style Cioppino
spacerfishAsian-Style Halibut
spacerfishBaked Fish Dijon
spacerfishBeer Batter Fish

spacerfishButtercrumb and Dill Baked Cod
spacerfishCheesy Mushroom-Fish Bake
spacerfishCod Bordelaise
spacerfishCrispy Herb Fish with Parmesan Potatoes
spacerfishDeep-Dish Tuna Pie
spacerfishFantastic Seafood Bake
spacerfishFillet of Sole with Crispy Ginger and Baby Bok Choy(WW)
spacerfishFish and Chips with Salad
spacerfishFish Florentine
spacerfishFish and Potato Bake
spacerfish Fish Fillets Oscar
spacerfishFish Fillets With Ginger-Dill Sauce
spacerfishFlounder with Parmesan Crust

spacerfishGrilled Swordfish Marinade
spacerfishHaddock Fillets
spacerfishHaddock with Bacon and Onions
spacerfishHalibut with Dill Cream Sauce
spacerfishHoliday Kebobs
spacerfishHoney Mustard Barbecued Salmon
spacerfishMacadamia Nut-Crusted Ono with Mango-Lime Butter
spacerfishMahi Mahi
spacerfishMake Ahead Tuna Noodle Casserole
spacerfishMediterranean Baked Fish
spacerfishMediterranean Halibut with Mushroom Rice Pilaf
spacerfishPacific Fish Marinade
spacerfishPan Fried Cod in a Citrus and Basil Butter Sauce
spacerfishParmesan Fish Sticks
spacerfishProsciutto-Wrapped Shrimp with Garlic Dipping Sauce
spacerfishSalmon Baked in Foil
spacerfishSalmon Burgers with Peach Salsa
spacerfishSalmon ala Capn Dave

spacerfishSheet Pan Lemon Garlic Salmon and Asparagusnew
spacerfishSpinach-Stuffed Flounder with Mushrooms and Feta
spacerfishTuna with Light Pepper Mayonnaise
spacerfishWalnut-Crusted Tilapia With Spinach and Red Potatoes
spacerfishWhitefish with Lemon Vinaigrette
spacerfish Zesty Grilled Tilapia

 

Lobster Recipes

spacerfishBaked Lobster Tailsnew
spacerfishCrab-Stuffed Lobster Tail
new
spacerfishKathy and John’s Baked Maine Lobster

 

Scallop Recipes

spacerfishFantastic Seafood Bakenew
spacerfish Linguine with Scallops
spacerfish
Scallop Primavera
spacerfishScallops in Garlic Sauce

spacerfishShrimp and Scallop Kebobs
spacerfishToasted Quinoa Salad with Scallops & Snow Peasnew

 

Shrimp Recipes



spacerfish
Baked Shrimp Scampi
spacerfish
Bombay Curried Shrimp
spacerfishCajun Shrimp and Rice
spacerfishCaribbean Island Lime Shrimp

spacerfishCoconut Curry Shrimp
spacerfishCoconut Shrimp

spacerfishEasy Shrimp Skillet
spacerfishFantastic Seafood Bake
spacerfish Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
spacerfish Ginger Shrimp (WW)
spacerfishGreek Shrimp with Orzo

spacerfishJennifer Garner's Shrimp and Orzo
spacerfish Lemon-Garlic Shrimp and Grits
spacerfish
Shrimp and Lobster Bouillabaisse
spacerfishShrimp Fried Rice
spacerfishShrimp and Gritsnew
spacerfishShrimp and Quinoa Salad

spacerfishShrimp and Sausage Jambalaya
spacerfishShrimp and Scallop Kebobs

spacerfishShrimp Pinwheel Sandwiches
spacerfishShrimp Scampi (WW)
spacerfishShrimp Scampi with Linguini

spacerfish Shrimp-Stuffed Portobello Mushrooms
spacerfish Shrimp Tacos
spacerfish Simple Shrimp Creole
spacerfishSpicy Marinated Shrimp

 

Miscellaneous Recipes

spacerfishSeafood Dynamitenew


Go To Top


fish line

Sheet Pan Lemon Garlic Salmon and Asparagus

1 bunch asparagus, woody ends trimmed off
Salmon filet, ½ lb - 1 lb
1 large lemon, sliced into rounds or wedges
2 tbsp garlic paste or fresh minced garlic
3 tbsp lemon juice
3 tbsp olive oil
2 tbsp celtic sea salt
2 tbsp fresh cracked pepper

Preheat oven to 350°F.
Add salmon and asparagus to sheetpan, spreading out so nothing is too crowded.
In a small bowl, combine oil, lemon juice, and garlic and mix well.
Drizzle oil, lemon juice, and garlic mixture over salmon and asparagus.
Layer lemon on top.
Season well with salt and pepper.
Bake 15-20 minutes, until salmon is opaque and asparagus is soft.
Serve immediately, either on its own, or alongside roasted potatoes, rice, or a nice salad.

Source: Courtney O'Dell

Go To Top


fish line

Pan Fried Cod in a Citrus and Basil Butter Sauce

1-1 1/2 pounds white cod filets
3 oranges
1 lemon
1/2 cup olive oil divided
Fresh basil
2 tablespoons unsalted butter
1 teaspoon light brown sugar
Salt and black pepper

Lay the cod filets in a shallow pan or baking dish.
Zest 1 orange and 1 lemon and add zest to the fish.
Squeeze the juice from the orange and lemon you just zested and add to 1/4 cup of the olive oil. Whisk together and pour over the fish. Cover and let marinate for at least 30 minutes.

Preheat the oven to 250°F.
In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot. Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan. Cook over a medium heat for about 4 minutes and then flip and repeat on the other side.
Season the fish with some salt and black pepper. Place the fish into the oven to keep warm while you make the sauce.

In another smaller pan, melt the butter and add the sugar and remaining leftover marinade from the fish.
Add the juice of the remaining two oranges to the pan. Bring to a boil whisking regularly until the sauce has thickened slightly and reduced. Add about 1/4 cup of finely shredded basil leaves to the sauce. Taste and adjust the seasoning if necessary.
Bring the fish from the oven and pour the thickened sauce over it. Add more basil if desired and serve over rice or quinoa. Source: http://foodnessgracious.com/

Go To Top


fish line

Shrimp and Grits

1 1/3 cups instant grits (four 1-ounce packets)
1 cup shredded Cheddar
6 tablespoons unsalted butter
Freshly ground black pepper
3/4 pound large peeled and deveined shrimp, tails removed
Kosher salt
1 1/2 cups crusty bread, crust removed, bread torn into 1/2-inch pieces
2 large scallions, sliced
1 link andouille sausage, sliced into half-moons (3 ounces)
1 stalk celery, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup low-sodium chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, plus more for serving
Juice of 1/2 lemon

Preheat the oven to 375°F. Bring 1 1/2 cups water to a simmer in a large saucepan.
Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.

Go To Top


fish line

Fantastic Seafood Bake

1 lb. cod or other mild white fish
6 sea scallops
1/4 lb. fresh shrimp, peeled and de-veined
1 tbsp. lemon juice
2 tbsp. butter
1 med. onion, sliced
1 lg. stalk celery, sliced
1/2 lb. fresh mushrooms, sliced
1 can tomato sauce
1/4 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tbsp. fresh parsley
1 to 3 tbsp. white wine
Salt and pepper

Preheat oven to 400°F.
Spray an 8x12-inch glass baking dish with non-stick cooking spray; wash fish, scallops and peeled shrimp, pat dry and arrange in the baking dish; set aside.
In a medium frying pan, melt the butter, and add sliced onions, celery and mushrooms. Cook over medium heat until the mushrooms shrink and vegetables are crisp-tender. Add the wine and simmer for a minute or two. Add tomato sauce, mustard, Worcestershire sauce, salt and pepper to taste. Simmer for 5 minutes.Sprinkle lemon juice over the fish, pour hot sauce over and bake for 20 to 25 minutes at 400°F.

Go To Top


fish line

Buttercrumb and Dill Baked Cod

4 6-ounce pieces of cod fillet, skinless and boneless
Salt and Pepper
Dill Mayonnaise, recipe below
1 cup bread crumbs, toasted
2 tablespoons butter, melted
1 teaspoon Fustini’s Dill Olive Oil
Chopped parsley

Preheat oven to 375°F. Place a grate on a sheet pan and spray with nonstick cooking spray. Season cod fillets with salt and pepper and place on prepared grate. Spread each cod fillet with enough dill mayonnaise to coat. Combine bread crumbs, melted butter and Fustini’s Dill Olive Oil and sprinkle over mayonnaise. Place into hot oven and bake for 10 to 12 minutes, or approximately 10 minutes per inch of thickness. Serve immediately garnished with chopped parsley.

Dill Mayonnaise
1 cup Mayonnaise
1 tablespoon Fustini’s Dill Olive Oil
1 small shallot, minced
Zest of ½ lemon
1 teaspoon fresh dill, chopped

Combine all ingredients and mix thoroughly. Refrigerate until use. Serves 4. Source: Fustini's

Go To Top


fish line

Lemon-Garlic Shrimp and Grits

3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley
Add Checked Items To Grocery List

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges. Recipe courtesy of Food Network Magazine

Go To Top


fish line

Salmon Baked in Foil

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400° F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve. Recipe courtesy Giada De Laurentiis

Go To Top


fish line

Mini Crab Cakes

7 slices firm white bread, cut up
1/4 cup mayonnaise
1 large egg
1 tablespoon bottled hot red pepper sauce
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 cup finely minced celery
1/3 cup minced red sweet pepper
2 tablespoons minced onion
1 pound fresh lump or jumbo crabmeat, or 1 can (16 oz.) refrigerated, pasteurized crabmeat, picked over
2 tablespoons chopped fresh flat-leaf parsley
6 teaspoons olive oil, divided
Fresh parsley and lemon slices, for garnish
Hot red pepper sauce, for serving (optional)
Jalapeno sauce, for serving (optional)

Pulse bread in food processor to fine crumbs.
Whisk mayonnaise, egg, red pepper sauce, lemon juice, Worcestershire sauce and salt in bowl. Stir in 3/4 cup of the bread crumbs, celery, bell pepper and onion. Gently stir in crab. Cover and refrigerate 2 hours.
Transfer remaining bread crumbs to a large shallow dish; toss with parsley. Place a 25-inch-long piece of waxed paper on flat surface. Pack a level measuring tablespoon with crab mixture and drop onto breadcrumbs; gently turn to coat and shape into 1 1/2-inch cake. Place on waxed paper. Repeat.
Heat oven to 350° F. Lightly coat a large cookie sheet with vegetable cooking spray. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add about 8 to 10 crab cakes to skillet and cook 1 1/2 to 2 minutes per side, until golden. Transfer to prepared sheet. Repeat with remaining oil and crab cakes.
Bake crab cakes 10 minutes, until heated through. Garnish with parsley and lemon slices and serve with red pepper sauce and jalapeno sauce, if desired. Makes about 36 cakes. (Nutrition facts are based on 1 crab cake per serving.)

Make-Ahead Tip:Transfer browned cakes to an airtight container and freeze up to 1 week. Thaw 30 minutes in the refrigerator. Bake for 12 to 13 minutes, or until heated through.

Make Creole Mustard Sauce: Combine 1 cup mayonnaise, the jalapeno chile, red bell pepper, Dijon mustard, and chives in a medium bowl. Makes 1-1/2 cups.

Go To Top


fish line

Crab-Stuffed Lobster Tail

2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper, or to taste

Preheat oven to 425°F.
Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
Brush each portion of tail meat with 1 teaspoon melted butter.
Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145° F.
Recipe by Lotus

Go To Top


fish line

Baked Lobster Tails

8 cooked lobster tails, meat removed and shells reserved
2 cups dry bread crumbs
1 cup butter
2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1 tablespoon olive oil for brushing

Preheat the oven to 325°F
Line a baking pan with aluminum foil.
Combine cooked lobster meat, bread crumbs, butter, Worcestershire sauce, and salt in a bowl.
Fill the empty lobster tails with stuffing and brush with olive oil.
Place stuffed lobster tails in the prepared baking pan; bringing the edges of the foil over the tails to cover.
Bake until stuffing is completely cooked, about 50 minutes.
Recipe by nsaidi

Go To Top


fish line

Cheesy Mushroom-Fish Bake

4 frozen haddock fillets (1 lb.)
2 Tbsp. KRAFT Lite Zesty Italian Dressing
1 cup sliced fresh mushrooms
1/2 cup KRAFT Shredded Mozzarella Cheese
1 Tbsp. chopped fresh parsley

Heat oven to 450°F.
Place frozen fish in 13x9-inch baking dish; drizzle with dressing.
Bake 25 min. Top with mushrooms and cheese; bake 5 min. or until cheese is melted and fish flakes easily with fork.
Sprinkle with parsley.

Kraft Kitchens Tips
Substitute: Prepare using halibut or cod fillets.
Substitute: Prepare using KRAFT Lite Balsamic Vinaigrette Dressing.

Go To Top


fish line

Simple Shrimp Creole

1 (13 1/2 ounce) packages Johnsonville Andouille Dinner Sausage, cut into 1/2-inch slices
1 tablespoon olive oil
1 large onion, chopped
1 large green pepper, chopped
4 celery ribs, thinly sliced
1 tablespoon minced garlic
2 cups chicken broth
1 (28 ounce) cans diced tomatoes
1 (10 ounce) packages frozen whole kernel corn, thawed
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1 1/2 lbs uncooked large shrimp, peeled and deveined ( 31-35 count per pound)
salt and pepper

In a Dutch oven, heat oil over medium heat and sauté sausage slices until brown on both sides. Remove sausage and keep warm. Add onion, green pepper and celery; cook until tender. Add garlic, broth, tomatoes, corn, sugar and cayenne pepper; bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes. Add shrimp and sausage; simmer, covered, until shrimp are opaque and pink, 3 to 5 minutes.Source: https://www.facebook.com/groups/RecipesandOtherCoolStuff

Go To Top


fish line

 

Baked Fish Dijon

Juice from 1 lemon
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
1 teaspoon McCormick Dill Weed
1/2 teaspoon McCormick Ground Black Pepper
1/4 teaspoon McCormick Garlic Powder
1 1/2 pounds firm white fish fillets such as flounder, sole, cod, or
pollack (6 fillets)
1 carrot, peeled and shredded
3 tablespoons grated Parmesan cheese

Rinse fish and pat dry with paper towels. Set aside.
Place lemon juice, oil, mustard, dill, pepper, and garlic powder in 1-cup glass measure and beat with fork until well combined.
Brush lemon dressing on both sides of fish fillets. Arrange in 13x9x2-inch baking pan, overlapping thinnest portions. Drizzle remaining dressing over fish. Arrange shredded carrot over fish
and sprinkle with cheese.
Bake in 350 F oven about 12 minutes or until fish flakes easily with fork. Makes 6 servings


Go To Top


fish line

Crispy Herb Fish with Parmesan Potatoes

1 envelope SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1-1/2 tsp. dried basil leaves, divided
4 orange roughy fillets (4 oz. each)
1-1/2 lb. red potatoes, unpeeled, cut into 1-inch chunks
1/2 cup fat free milk
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
1/4 cup PHILADELPHIA Roasted Garlic Light Cream Cheese Spread
1 tsp. dried rosemary leaves, crushed

LINE 15x10x1-inch baking pan with foil; spray with cooking spray. Mix coating mix and 1 tsp. of the basil in shaker bag. Add fish, one piece at a time; shake gently to coat.
Place in prepared pan.
BAKE at 400°F for 20 minutes or until fish flakes easily with fork.
MEANWHILE, cook potatoes in boiling water 15 to 20 minutes or until tender; drain. Add milk, grated topping, cream cheese spread, rosemary and remaining 1/2 tsp. basil.
Mash with potato masher or back of spoon until mixture is well blended and of desired consistency. Serve with fish.


Go To Top


fish line

Spinach-Stuffed Flounder with Mushrooms and Feta

8 large fresh mushrooms, sliced
8 ounces spinach, rinsed and chopped
1 tablespoon crumbled feta cheese
4 (4 ounce) fillets flounder

Preheat oven to 350° F (175°C).
Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat.
Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted.
Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet.
Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish.
Add 2 tablespoons of water. Loosely cover with foil.
Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through. Makes 4 servings
Source: Allrecipes

Go To Top


fish line

Mediterranean Baked Fish

1 pkg. (1 lb.) frozen cod fillets, thawed (Do not separate fillets.)
2 medium zucchini, sliced
1 can (14-1/2 oz.) stewed tomatoes, drained
1/4 cup KRAFT Special Collection Sun-Dried Tomato Vinaigrette Dressing
1/2 cup ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano
1 lemon, cut into 4 wedges

PREHEAT oven to 400°F. Cut opened package of fish into 4 equal pieces.
MIX zucchini and tomatoes in 9-inch square baking dish; top with fish. Spoon 1 Tbsp. of the dressing over each piece of fish.
BAKE 15 minutes; sprinkle with cheese. Bake an additional 8 to 12 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Go To Top


fish line

Mediterranean Halibut with Mushroom Rice Pilaf

1 lb. halibut fillets
1/4 cup KRAFT Special Collection Greek Vinaigrette Dressing, divided
2 cups sliced fresh mushrooms
1-1/4 cups water
1-1/2 cups MINUTE Brown Rice, uncooked
1 cup frozen peas, thawed

PLACE fish in shallow baking dish. Drizzle with 2 Tbsp. of the dressing.
BAKE at 450°F for 15 minutes or until fish flakes easily with fork.
MEANWHILE, cook mushrooms in remaining 2 Tbsp. dressing in medium skillet 3 to 4 minutes or until mushrooms are tender, stirring occasionally. Add water; bring to boil. Add rice and peas; cover. Simmer 5 minutes. Remove from heat; let stand 5 minutes. Spoon onto serving plates. Top with fish.


Go To Top


fish line

Parmesan Fish Sticks

1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs
Olive oil, for drizzling

Dipping Sauce:

1/3 cup reduced fat mayonnaise
1/3 cup lowfat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley or chives

For the Fish Sticks:

Preheat the oven to 450°F.
Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
Arrange the fish sticks on a serving platter and serve with the dipping sauce.
Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.
Recipe courtesy Giada De Laurentiis, 2008

Go To Top


fish line

Make Ahead Tuna Noodle Casserole

6 Tbs. butter
¾ C. mushrooms, thinly sliced
¼ C. red bell, diced
¼ C. onion, chopped
¼ C. flour
2½ C. milk
1 C. grated cheddar cheese
2 - 6 oz. cans tuna, drained
2 C. cooked noodles
¼ C. parsley, minced
½ C. bread crumbs
salt and pepper

Melt 4 Tbs. of butter in medium saucepan. Add vegetables until tender. Add flour and cook for a minute. Remove from heat and whisk in milk. Retrun to heat and whisk frequently until bubbling
Remove from heat and add cheese, stirring until melted. Add tuna, parsley and seasonings to taste
Place noodles in a casserole dish. Pour tuna mixture on top of noodles. Top with bread crumbs and remaining butter. Bake at 375° F for 20-25 minutes.

Go To Top


fish line

Linguine with Scallops

1 pound fresh or frozen scallops
12 ounces linguine
1 teaspoon margarine
1 teaspoon olive oil or cooking oil
1-1/2 cups chicken broth
3/4 cup dry vermouth or dry white wine
3 tablespoons lemon juice
3/4 cup sliced green onion
3/4 cup snipped fresh parsley
2 tablespoons capers, drained
1 teaspoon dried dillweed
1/4 teaspoon pepper

Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguine according to package directions.
Meanwhile, in a large skillet heat margarine and oil over medium-high heat. Add scallops; cook and stir about 2 minutes or until opaque. Remove scallops with a slotted spoon, leaving juices in skillet.
Stir broth, vermouth or white wine, and lemon juice into skillet. Bring to boiling. Boil for 10 to 12 minutes or until liquid is reduced to about 1 cup. Stir in onion, parsley, capers, dillweed, and pepper. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring just until heated through. Pour over linguine; toss gently. Makes 6 servings. Source: Better Homes and Gardens
Go To Top


fish line

Cajun Shrimp and Rice

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Source: http://www.foodnetwork.com/recipes

Go To Top


fish line

 

Baked Shrimp Scampi

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Preheat the oven to 425°F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Source: Barefoot Contessa Back to Basics

Go To Top


fish line

Halibut with Dill Cream Sauce

Four 6-ounce halibut steaks
Salt and freshly ground black pepper
1/4 cup minced shallots or onions
1 tablespoon butter
1/2 cup white wine
1 cup fish stock or bottled clam juice
2 teaspoons cornstarch
3/4 cup light cream
worcestershire sauce
2 teaspoons fresh lime juice
1/4 cup minced fresh dill


Season the halibut steaks with salt and pepper to taste and set them in a skillet just large enough to hold them in a single layer.
Cover the fish with water and bring the water to a simmer, over medium heat. Simmer, partially covered, for 4 to 5 minutes or
until the fish turns opaque and is just cooked through. If the fish is cooked before the sauce is done, keep it warm, in the water, off the heat.

While the halibut is cooking, in another saucepan sauté the shallots in the butter for a minute or until tender. Add the wine and boil down until 2 tablespoons remain. Add the fish stock and simmer until 3/4 cup remains.

Stir the cornstarch into the cream and stir this into the simmering stock.
Bring the mixture to a boil and simmer over low heat for a minute or until thickened.
Season with Worcestershire sauce to taste, lime juice and dill.

Remove the steaks from the water and pat them dry. Serve with the sauce.

Source: Cooking.com

Go To Top


fish line

Shrimp Tacos

8 corn tortillas
1 1/2 cups seeded, chopped tomato
1 cup seeded, chopped cucumber
1/3 cup thinly sliced scallions
1/4 cup chopped cilantro
3 tablespoons fresh lime juice
1/4 teaspoon salt
8 ounces green beans, trimmed
1 teaspoon fajita seasoning
1 pound medium to large shrimp, peeled and deveined
1 tablespoon olive oil

Heat oven to 350°F. Wrap tortillas in heavy foil and heat in oven for 10 min. Meanwhile, for salsa, combine tomato, cucumber, scallions, cilantro, lime juice and salt; set aside.
In a bowl toss beans with 1/2 tsp of fajita seasoning. In another bowl toss shrimp with 1/2 tsp seasoning. Heat oil in a large skillet over medium-high heat. Add beans and cook, stirring, 3 min. Add shrimp and stir, cooking 3 min more or until shrimp turn opaque.
Assemble tacos: Divide shrimp-and-bean mixture between warm tortillas.
Serve with salsa. Serves 4. LHJ

Go To Top


fish line

Macadamia Nut-Crusted Ono with Mango-Lime Butter

Mango-Lime Butter:

1/2 cup chopped fresh mango
1/2 cup dry white wine
2 tablespoons sugar
1 teaspoon peeled and minced fresh ginger
Juice of 2 limes
1/4 cup heavy cream
1/2 cup cold unsalted butter, cut into small pieces
Salt
Freshly ground black pepper
1/2 cup macadamia nuts, whole or pieces
2 cups panko (Japanese bread crumbs)
1/2 cup fresh basil
1/2 cup good-quality mayonnaise
2 teaspoons Sriracha (Thai garlic-chile paste)
6 (6-ounce) ono fillets
Salt
Freshly ground black pepper
Canola oil, for sauteing

To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.

Preheat the oven to 450°F.

To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine.
Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well.
Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.

In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch. Place the fillets on warmed individual places. Serve with the mango-lime butter.

Recipe courtesy of Beverly Gannon's The Hali'imaile General Store Cookbook (Ten Speed Press, 2000)

Go To Top


fish line

Caribbean Island Lime Shrimp

1/2 cup orange juice concentrate, undiluted
1/4 cup fresh lime juice (about 2 limes)
1/8 cup olive oil
1/8 cup tequila (see Note)
1 tbl. Triple Sec or Cointreau orange liqueur
1/4 cup cilantro, chopped
1/4 cup minced sweet onion
2 cloves garlic, pressed
1/2 teaspoon curry powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper, or more to taste
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 to 1-1/2 pounds fresh or frozen jumbo shrimp, peeled and deveined, tails left on for presentation, if you wish

Measure orange juice concentrate, lime juice, 1/8 cup olive oil, tequila, Triple Sec, cilantro, sweet onion, garlic, curry powder, kosher salt, cumin, turmeric, cayenne pepper, and black pepper into a large zip-top bag. Seal and squish contents to mix. Add shrimp to the margarita marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 30 to 45 minutes. (Do not over-marinate or the citrus acids will "cook" the shrimp.)
Heat a large heavy skillet over medium-high heat. Add 1 tablespoon olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. You may need to do this in batches. Do not overcook the shrimp or it will become rubbery. Remove shrimp and keep warm. Add the reserved marinade to the hot pan. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce to coat.
Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.Yield: 4 servings

Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the miniature single serving bottles.
This recipe will use about half of a miniature bottle of each. If you cannot consume alcohol, simply leave them out.

Source: Peggy Trowbridge Filippone, licensed to About.com, Inc.


Go To Top


fish line

Easy Shrimp Skillet

1 Tbsp. oil
2 small zucchini, sliced
1/2 lb. frozen uncooked cleaned large shrimp, thawed
1 cup (about 1/2 of 14-1/2-oz. can) diced tomatoes, undrained
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup instant white rice, cooked as directed on package

1 Tbsp. oil
2 small zucchini, sliced
1/2 lb. frozen uncooked cleaned large shrimp, thawed
1 cup (about 1/2 of 14-1/2-oz. can) diced tomatoes, undrained
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup instant white rice, cooked as directed on package

Heat oil in nonstick skillet on medium-high heat. Add zucchini; cook 1 min. Add shrimp; cook 8 to 10 min. or until shrimp turn pink, stirring occasionally.
Stir in tomatoes and dressing; cook on low heat 3 to 4 min. or until heated through. Top with cheese. Spoon over rice. Source: Kraft Foods


Go To Top


fish line

Crab Cakes ala Laura

4 lbs of crab meat
2 cups mayo
4 eggs
4 slices white bread
1½ tbsp Old Bay
2 tsp baking powder
2 tbsp parsley
1 tsp pepper
½ tsp salt
2 tsp dry mustard
1½ tsp paprika
1 tbsp relish
1 tbsp mustard

Cut bread into small cubes
Combine all ingredients except bread & crab – mix well
Add bread to mixture – mix well breaking the bread
Gently add crab meat.
Broil low for 20-25 min

Note: Make crab cake any size you want; small for appetizer or large for dinner size.
Source: Laura Iannotti


Go To Top


fish line

Jennifer Garner's Shrimp and Orzo

1 cup dry orzo
2 teaspoons olive oil
1 cup chopped onion
3 cloves garlic, peeled and minced
1/4 cup white wine
1 can (28 oz) whole, peeled tomatoes
2 tablespoons chopped fresh parsley
1 tablespoon capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon dried red pepper flakes
1 pound medium shelled and deveined shrimp
1/2 cup feta

Cook orzo in boiling water according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent. Add wine and cook 1 minute. Toss in drained tomatoes (reserve 1/2 cup juice).
Break tomatoes into chunks. Add reserved juice, parsley, capers, oregano, basil, black pepper, and red pepper. Simmer 5 minutes.
Add shrimp and cook 2 minutes or until shrimp become opaque. Add cooked orzo to skillet. Mix well. When pasta is thoroughly heated, stir in feta. Serve immediately.

The Skinny
: 385 calories per serving, 10 g fat (3.5 g saturated fat), 45 g carbs, 3.5 g fiber, 27 g protein - Source: Self Magazine

Go To Top


fish line

Zesty Grilled Tilapia

6 (6-ounce) tilapia fillets
6 tablespoons olive oil, plus additional for brushing
1 tablespoon grated orange zest
6 tablespoons freshly squeezed orange juice
1 tablespoon grated fresh ginger
1 teaspoon hot sauce, to taste
1 teaspoon salt
Freshly ground black pepper
Mango Coconut Rice, recipe follows

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.
Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Serve alongside Mango Coconut Rice.

Mango Coconut Rice:
1 tablespoon olive oil
1 1/2 cups long-grain rice
1 (14-ounce) can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed

In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.
Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving. Yield: 6 servings
Recipe courtesy Paula Deen, 2007

Go To Top


fish line

Kathy and John’s Baked Maine Lobster

Prepare Lobsters:
Ask butcher to split your lobsters or you can do it yourself.
Place lobster on back. Cut through head with a sharp knife. Split open from head to tail.
Remove vein, small sac back of head, and spongy lungs.
Save roe, if female (dark green or black), and green liver.
Trim off spineretts on tail. Cut each section of tail crosswise to prevent curling. Wash thoroughly.

Prepare Stuffing:
Saute the roe (will turn red) and liver in butter. Add Progresso seasoned bread crumbs.
Season with a squeeze of lemon. Add crumbs until the butter is soaked up.

Stuff and Bake:
Stuff cavity of cleaned lobster lightly. Bake in hot oven (450°F) for 12-15 min.
Time depends on size of lobster. If stuffing begins to burn on top, cover with lettuce leaf.
The lobster should be red outside and the meat inside cooked. Serve with butter and lemon.

Go To Top


fish line

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

Go To Top


fish line

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

Go To Top


fish line

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

Go To Top


fish line

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

Go To Top


fish line


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

Go To Top


fish line


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

Go To Top


fish line


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

Go To Top


fish line


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

Go To Top


fish line


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

Go To Top


fish line


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

Go To Top


fish line


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

Go To Top


fish line

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

Go To Top


fish line

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

Go To Top


fish line


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

Go To Top


fish line


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

Go To Top


fish line


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

Go To Top


fish line


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

Go To Top


fish line

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

Go To Top


fish line


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

Go To Top


fish line

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

Go To Top


fish line

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

Go To Top


fish line

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

Go To Top


fish line

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

Go To Top


fish line

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

Go To Top


fish line

 

Back to Archives E-mail Me Home