MISCELLANEOUS FISH RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANCHOVY BEEF ROULADES ON BROWN RICE 2 CANS (2 OUNCES EACH) ANCHOVY FILLETS, DRAINED 4 LARGE CLOVES GARLIC, MINCED 8 LARGE SPRIGS PARSLEY, CHOPPED (ABOUT 1/4 CUP) 1 CUP MINCED ONION 12 SLICES (6 X 6 INCHES EACH), 1/4 INCH THICK 3/4 CUP SHORTENING 2 CANS (10 1/2 OUNCES EACH) CONDENSED BEEF BROTH (BOUILLON) 1/2 TEASPOON PEPPER 1 CUP LIGHT CREAM 2 TABLESPOONS LEMON JUICE HOT COOKED BROWN RICE MASH ANCHOVY FILLETS TO A PASTE. MIX IN GARLIC, PARSLEY AND ONION UNTIL MIXTURE IS MUSHY. SPREAD ON STEAK SLICES. ROLL UP; TIE WITH STRING. MELT SHORTENING IN 2 LARGE SKILLETS. BROWN ROLLS OVER MEDIUM HEAT. DRAIN OFF FAT. ADD BEEF BROTH AND PEPPER. COVER; SIMMER 1 HOUR. UNCOVER; STIR IN CREAM AND LEMON JUICE. SIMMER ABOUT 30 MINUTES LONGER OR UNTIL SAUCE IS CONSISTENCY OF THIN WHITE SAUCE. CUT STRING AROUND ROLLS AND REMOVE. SERVE ROLLS AND SAUCE WITH RICE. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BACON WRAPPED FISH FILLETS CLEAN AND FILLET A 3 POUND BASS, MACKEREL, PIKE, TROUT, THAWED. WASH FISH AND PAT DRY; BRUSH WITH SALAD OIL AND SPRINKLE WITH PAPRIKA. BEFORE PLACING FISH ON GRILL, PLACE LIME SLICES ON EACH SIDE OF FISH; WRAP FISH AND LIME SLICES WITH BACON SLICES. SECURE BACON WITH WOODEN PICKS. PLACE FISH IN HINGED GRILL OR ON WELL GREASED GRILL 3 TO 4 INCHES FROM MEDIUM COALS. COOK 5 TO 7 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES EASILY WITH FORK, BASTING FREQUENTLY WITH MIXTURE OF 1/2 CUP MELTED BUTTER OR MARGARINE AND 1/4 CUP LIME JUICE. (SKIN MAY BLISTER AS FISH COOKS). JUST BEFORE SERVING SPRINKLE WITH SALT AND PEPPER. SERVE WITH LIME WEDGES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ANGLER WITH SICILIAN STUFFING (10/23/94) (22:48) INGREDIENTS: THIS WORKS FOR ABOUT A 1 1/2 LB PIECE OF ANGLER STUFFING: 1/4 CUP BREAD CRUMBS 1/4 CUP RAISINS 2 TBS CHOPPED PARSLEY 2 TBS CHOPPED CAPERS 2 TBS PINE NUTS 3 CLOVES GARLIC, CHOPPED 1 TBS EV OLIVE OIL 1 TBS FRESH LEMON JUICE TOMATO SLICES FOR GARNISH DIRECTIONS: BUTTERFLY THE ANGLER; COMBINE THE INGREDIENTS AND SPREAD THE STUFFING MIX ACROSS THE FISH. ROLL THE FISH AROUND THE STUFFING, WRAP TIGHTLY ON FOIL, AND BAKE FOR ABOUT 20 - 25 MINUTES AT 350 DEGREE F. TO SERVE, SLICE ACROSS THE ROLL AND GARNISH WITH TOMATO, OR BETTER YET, A LITTLE TOMATO SALSA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BAKED FISH (12-12-92) (0:13) IBM 1 1/2 TEASPOONS BUTTER 1 1/2 POUNDS SOLE FILLETS 1/2 TEASPOON SALT 1 TABLESPOON CHOPPED PARSLEY 3 TABLESPOONS CREAM OR MILK 2 EGGS 1/2 TEASPOON PEPPER 1 CUP BREAD CRUMBS PLACE THE BUTTER IN A SHALLOW DISH AND MELT ON MICROPOWER HIGH FOR 1 MINUTE. EVENLY COAT THE DISH WITH THE MELTED BUTTER BY ROTATING THE DISH. PREHEAT CONVECTION OVEN TO 350 DEGREES FOR 10 MINUTES. PAT DRY THE FILLETS. COMBINE SALT, PARSLEY, MILK, EGGS AND PEPPER, COAT THE FILLETS WITH THE LIQUID MIXTURE. THEN DIP INTO THE BREAD CRUMBS UNTIL WELL COATED. PLACE FILLETS IN BAKING DISH AND BAKE ON CONVECTION FOR 10 MINUTES, TURN FILLETS OVER AND BAKE ANOTHER 10 MINUTES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED FISH VEGGIE 1/2 CUP SLICED ZUCCHINI 1 SLICED GREEN PEPPER 1 SLICED TOMATO 1 SLICED ONION 1 LB FILLET FISH 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER 1/4 CUP WATER 1 TABLESPOON BUTTER 1/8 TEASPOON PAPRIKA PLACE 1/2 OF VEGETABLES IN BAKING DISH. SEASON FISH WITH SALT AND PEPPER AND PLACE ON TOP OF THE VEGETABLES. COVER WITH REMAINING VEGETABLES. ADD WATER, DOT WITH BUTTER AND SPRINKLE WITH PAPRIKA. BAKE AT 350 DEGREES FOR 20-25 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ORANGE ROUGHY (10/23/94) (22:32) INGREDIENTS: 6 ORANGE ROUGHY FILLETS 1 TSP PREPARED MUSTARD 1 TBS HORSERADISH 1/4 CUP PICKLE RELISH 1 CAN TOMATO SOUP DIRECTIONS: PLACE FILLETS IN GREASED BAKING DISH. MIX ALL INGREDIENTS EXCEPT TOMATO SOUP AND POUR OVER FILLETS. POUR THE CAN OF TOMATO SOUP ON TOP AND BAKE AT 450-500 DEGREES FOR ABOUT 10 MINUTES PER INCH THICKNESS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BAKED STUFFED FISH (12-01-93) (23:54) SERVINGS: 6 ---------------------------HERB STUFFING FOR FISH--------------------------- 1 PACKAGE HERB-SEASONED 1 TB CHOPPED PARSLEY STUFFING (ABOUT 3 1/2 CUPS) 1/3 C MELTED BUTTER 1 TS GROUND SAGE 1 C FISH BROTH OR CHICKEN BROTH 1/2 TS GROUND THYME 1 TB DRY SHERRY, IF DESIRED 1/2 TS GROUND ROSEMARY 1/2 C FLAKED CRABMENT OR SLICED 1 TS SALT SHRIMP, IF DESIRED ------------------------------BEARNAISE SAUCE------------------------------ 1/4 C BUTTER OR ONION 2 TB HOT WATER 3/4 TS FINELY CHOPPED PARSLEY 2 EGG YOLKS 1/8 TS SALT 1 TB TARRAGON VINEGAR PAPRIKA 1 TS FINELY CHOPPED SHALLOT -------------------------------SAUCE CHABLIS------------------------------- 1/2 C CHABLIS WINE WATER 2 TB FRESH LEMON JUICE 1 TB BUTTER 1/2 BAY LEAF 1 TB ALL-PURPOSE FLOUR 1/4 TS SALT 2 EGGS, BEATEN 6 PEPPERCORNS WITH 1 TB. WATER ALLOW 3/4. LB. PER SERVING. BAKING A WHOLE FISH WITH THE HEAD ON HELPS TO SEAL IN JUICES AT HIGHER ELEVATIONS. SERVE BAKED FISH AS SOON AS IT IS TAKEN FROM THE OVEN SO IT WILL NOT BECOME SOGGY. PREHEAT OVEN TO 375. USE FISH NO SMALLER THAN 3 LBS. HAVE POCKET MADE FOR STUFFING. RUB INSIDE WITH SALT AND PEPPER. STUFF TWO-THIRDS FULL WITH HERB STUFFING FOR FISH (RECIPE FOLLOWS). FASTEN OPENING CLOSED WITH SKEWERS OR PICKS. PLACE FISH ON GREASED RACK IN OPEN ROASTING PAN. BRUSH WITH MELTED BUTTER OR MARGARINE, SPRINKLE WITH SALT AND SEASONED PEPPER. BAKE, BASTING WITH PAN JUICES, UNTIL FISH IS TENDER AND FLAKES EASILY, ABOUT 12 - 20 MINUTES A POUND FOR FISH OVER 5 POUNDS, AND ABOUT 1 TO 2 MINUTES PER OUNCE FOR SMALLER FISH. SERVE BAKED WITH BEARNAISE SAUCE OR CHABLIS SAUCE (RECIPES FOLLOW). HERB STUFFING FOR FISH ABOUT 4 CUPS COMBINE ALL INGREDIENTS. TOSS WITH FORK UNTIL WELL BLENDED. PUT STUFFING LIGHTLY INTO FISH CAVITY OR WRAP FISH FILLETS AROUND STUFFING AND SECURE WITH SKEWER OR TOOTHPICK. BEARNAISE SAUCE ABOUT 3/4 CUP IN TOP OF DOUBLE BOILER OVER BOILING WATER, MELT BUTTER WITH HOT WATER. STIR IN EGG YOLKS. BEAT WITH WIRE WISK OR ROTARY BEATER UNTIL FROTHY. STIR IN VINEGAR, SHALLOTS OR ONION, PARSLEY, SALT AND PAPRIKA TO TASTE. COOK, STIRRING CONSTANTLY, JUST UNTIL THICKENED AND SMOOTH, ABOUT 8 MINUTES. REMOVE DOUBLE-BOILER TOP FROM HEAT AT ONCE. SERVE WARM. SAUCE CHABLIS IN SMALL HEAVY SAUCEPAN, COMBINE CHABLIS WINE, LEMON JUICE, BAY LEAF, SALT AND PEPPERCORNS. COOK 5 MINUTES OVER LOW HEAT, STIRRING TO BLEND. STRAIN SAUCE, ADDING ENOUGH WATER TO MAKE 1 CUP. IN SEPARATE SAUCEPAN, MELT BUTTER; STIR IN FLOUR. ADD STRAINED LIQUIDS. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICKENED. BEAT A LITTLE HOT SAUCE INTO BEATEN EGG YOLKS, THEN ADD YOLK MIXTURE TO SAUCEPAN. COOK OVER LOW HEAT, STIRRING VIGOROUSLY, JUST UNTIL THICKENED - ONE MINUTE OR SO. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA FISH (11-14-93) (16:51) 1/4 C FLOUR 2 TSP CURRY POWDER 1/4 TSP SOY SAUCE 4 BANANAS, FIRM, PEELED & HALVED LENGTHWISE 1 LB FISH FILLETS 1 T OIL 3 STALKS CELERY, SLICED 4 T BUTTER 2 T LEMON JUICE MIX TOGETHER FLOUR, CURRY POWDER, AND SOY SAUCE; COAT BANANAS AND FISH WITH THIS; SET ASIDE. HEAT OIL IN SKILLET. STIR-FRY CELERY UNTIL CRISP; SET ASIDE. ADD BUTTER TO OIL; SAUTE BANANAS UNTIL GOLDEN, ABOUT 1 MINUTE ON EACH SIDE. SPRINKLE BANANAS WITH HALF OF LEMON JUICE; REMOVE TO SERVING DISH. SAUTE FISH IN OIL/BUTTER MIX UNTIL FISH COMES EASILY AWAY ON A FORK, ABOUT 3 MINUTES ON EACH SIDE. SPRINKLE WITH REMAINING LEMON JUICE. PLACE ON SERVING DISH WITH BANANAS. SPOON CELERY OVER FISH. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED FISH (02/02/93) (0:14) MSB 2-3 POUNDS FISH, BONED SALT 1 ONION, FINELY CHOPPED 2 TABLESPOONS BUTTER OR MARGARINE JUICE OF 1/2 LEMON 2 TEASPOONS VINEGAR 1 TEASPOON HONEY 1/4 TEASPOON WORCESTERSHIRE SAUCE 1/3 CUP CATSUP CAYENNE PEPPER TO TASTE ARRANGE FISH IN GREASED DISH, SKIN SIDE DOWN. SPRINKLE WITH SALT. SIMMER REMAINING INGREDIENTS UNTIL THICK; SPREAD OVER FISH. BROIL FOR 15 TO 20 MINUTES, BASTING WITH SAUCE. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED STUFFED FISH 8 TO 10 POUND COD, TROUT, SALMON SNAPPER, CLEANED SALT PEPPER GARDEN VEGETABLE STUFFING (BELOW) SALAD OIL 1/2 CUP BUTTER OR MARGARINE, MELTED 1/4 CUP LEMON JUICE WASH FISH QUICKLY USING COLD WATER AND PAT DRY. RUB CAVITY WITH SALT AND PEPPER; STUFF WITH GARDEN VEGETABLE STUFFING. CLOSE OPENING WITH SKEWERS AND LACE WITH STRING. BRUSH FISH WITH SALAD OIL. PLACE FISH IN WIRE BASKET 4 TO 6 INCHES FROM MEDIUM COALS. COOK 45 MINUTES OR UNTIL FISH FLAKES EASILY WITH A FORK, TURNING 3 TIMES AND BASTING WITH MIXTURE OF BUTTER AND LEMON JUICE. MAKES 10 TO 12 SERVINGS. GARDEN VEGETABLE STUFFING 1 CUP FINELY CHOPPED ONION 1/4 CUP BUTTER OR MARGARINE 2 CUPS DRY BREAD CUBES 1 CUP COARSELY SHREDDED CARROT 1 CUP CUT UP MUSHROOMS 1/2 CUP SNIPPED PARSLEY 1 1/2 TABLESPOONS LEMON JUICE 1 EGG 1 CLOVE GARLIC, MINCED 2 TEASPOONS SALT 1/4 TEASPOON MARJORAM LEAVES 1/4 TEASPOON PEPPER COOK AND STIR ONION IN BUTTER UNTIL ONION IS TENDER. LIGHTLY MIX IN REMAINING INGREDIENTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASIC BAKED FISH (10/24/94) (23:19) INGREDIENTS: 1/2 LB. DRESSED FISH FILLETS 1/4 CUP MELTED MARGARINE 1/2 TSP SALT 1/4 TSP LEMON-PEPPER SEASON 1/4 TSP PAPRIKA DIRECTIONS: PLACED DRY FISH IN FOILED LINED BAKING PAN. MIX REST OF INGREDIENTS AND POUR OVER FISH. BAKE AT 450 DEGREES FOR 10 MINUTES OR UNTIL MEAT FLAKES EASILY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BEEF ANCHOVY ROULADES ON BROWN RICE 2 CANS (2 OUNCES EACH) ANCHOVY FILLETS, DRAINED 4 LARGE CLOVES GARLIC, MINCED 8 LARGE SPRIGS PARSLEY, CHOPPED (ABOUT 1/4 CUP) 1 CUP MINCED ONION 12 SLICES (6 X 6 INCHES EACH), 1/4 INCH THICK 3/4 CUP SHORTENING 2 CANS (10 1/2 OUNCES EACH) CONDENSED BEEF BROTH (BOUILLON) 1/2 TEASPOON PEPPER 1 CUP LIGHT CREAM 2 TABLESPOONS LEMON JUICE HOT COOKED BROWN RICE MASH ANCHOVY FILLETS TO A PASTE. MIX IN GARLIC, PARSLEY AND ONION UNTIL MIXTURE IS MUSHY. SPREAD ON STEAK SLICES. ROLL UP; TIE WITH STRING. MELT SHORTENING IN 2 LARGE SKILLETS. BROWN ROLLS OVER MEDIUM HEAT. DRAIN OFF FAT. ADD BEEF BROTH AND PEPPER. COVER; SIMMER 1 HOUR. UNCOVER; STIR IN CREAM AND LEMON JUICE. SIMMER ABOUT 30 MINUTES LONGER OR UNTIL SAUCE IS CONSISTENCY OF THIN WHITE SAUCE. CUT STRING AROUND ROLLS AND REMOVE. SERVE ROLLS AND SAUCE WITH RICE. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEER BATTER FISH VEGETABLE OIL 1 POUND FISH FILLETS 3 TO 4 TABLESPOONS BUTTERMILK BAKING MIX 1 CUP BUTTERMILK BAKING MIX 1 EGG 1/2 TEASPOON SALT 1/2 CUP BEER HEAT OIL (1 1/2 INCHES) IN HEAVY SAUCEPAN OR DEEP FAT FRYER TO 350 DEGREES LIGHTLY COAT FISH WITH 3 TO 4 TABLESPOONS BAKING MIX. MIX 1 CUP 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 MINUTES ON EACH SIDE; DRAIN. SERVE WITH SOY SAUCE OR VINEGAR IF DESIRED. MAKES 5 OR 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEER BATTER FISH FRY (10/23/94) (23:07) INGREDIENTS: 1 CUP BISQUICK 1/3 CUP CORN MEAL 1 TSP SALT 1/4 TSP PEPPER 4-6 OUNCES OF BEER 2 LBS OF FISH FILLETS DIRECTIONS: COMBINE DRY INGREDIENTS AND ADD BEER TO GET A STICKY CONSISTENCY FOR DIPPING. SALT FISH AND DIP IN BATTER. DEEP FRY AT 375 DEGREES UNTIL FISH IS GOLDEN BROWN. NOTE: FILLETS OF MOST FISH INCLUDING STRIPED BASS, FLOUNDER, CATFISH, WALLEYE, WHITE BASS, BLACK BASS, SNAPPER, RED FISH, GROUPER, AND WHITE PERCH WILL WORK, TOO. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BROILED FISH CUT 2 POUNDS FISH FILLETS INTO 6 PORTIONS. PLACE IN SINGLE LAYER ON GREASED RACK OF BROILER PAN. TUCK UNDER ANY THIN EDGES. MELT 2 TABLESPOONS BUTTER. BRUSH HALF THE BUTTER OVER FISH. SEASON WITH 1 TABLESPOON SALT AND DASH PEPPER. BROIL 4 INCHES FROM HEAT 10 TO 15 MINUTES, OR UNTIL FISH FLAKES EASILY, BRUSHING NCE WITH REMAINING BUTTER. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED FISH STEAKS MUSTARD BUTTER BELOW 3 POUND FISH STEAKS HALIBUT, SALMON, TUNA, 3/4 TO 1 INCH THICK SET OVEN CONTROL AT BROIL AND/OR 550 DEGREES PLACE FISH ON LIGHTLY GREASED BROILER PAN. BROIL 2 OR 3 INCHES FROM HEAT FOR 5 TO 8 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES EASILY WITH FORK. BASTE FREQUENTLY WITH MUSTARD BUTTER. MUSTARD BUTTER-MIX 1/2 CUP BUTTER OR MARGARINE, MELTED, 1 1/2 TEASPOONS SALT, 1 TEASPOON PREPARED MUSTARD, 2 TEASPOONS LEMON JUICE AND DASH OF PEPPER. AVOCADO SAUCE 1 SMALL RIPE AVOCADO, PEELED AND PITTED 1/3 CUP DAIRY SOUR CREAM 1 TEASPOON LEMON JUICE 1/4 TEASPOON SALT A FEW DROPS RED PEPPER SAUCE MIX ALL INGREDIENTS IN BLENDER OR BEAT WITH ROTARY BEATER UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERFISH WITH SPINACH STUFFING (05-08-92) (23:45) 1 (10 OUNCE) PACKAGE FROZEN CHOPPED SPINACH, THAWED BUT NOT DRAINED 1/2 CUP BRAN 1/2 CUP CHOPPED ONION 1/2 CUP CHOPPED MUSHROOMS 1 GARLIC CLOVE, MINCED (OR 1/2 TEASPOON GARLIC POWDER) 1/4 CUP SMALL CURD COTTAGE CHEESE 1 TEASPOON LEMON PEPPER SEASONING 1/2 CUP GRATED PARMESAN CHEESE 4 BUTTERFISH FILLETS 2 TABLESPOONS WHITE WINE 1/2 CUP GRATED MOZZARELLA CHEESE PREHEAT OVEN TO 375 DEGREES. COMBINE THE STUFFING INGREDIENTS; MIX WELL. SPOON 2 TO 3 TABLESPOONS STUFFING MIXTURE ONTO EACH FILLET AND ROLL UP. PLACE THE REST OF THE STUFFING INTO A 9 X 12 INCH BAKING DISH. PLACE THE FILLET ROLLUPS ON TOP OF THE STUFFING. SPOON WINE OVER THE FISH AND SPRINKLE WITH CHEESE. BAKE COVERED WITH FOIL FOR 20 TO 30 MINUTES AT 375 DEGREES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACKENED (CAJUN) ARCTIC CHAR (05/14/93) (2:45) SERVINGS: 4 1 EA ARCTIC CHAR - 1 KG(4.5 LBS) 6 T BUTTER 2 EA LEMONS, CUT INTO WEDGES 1 T CAJUN SPICE (RECIPE FOLLOWS) FILLET THE CHAR (FRESH OR THAWED) ABOUT 25 MM THICK (1-1/2"). DON'T BE AFRAID TO SUBSTITUTE TROUT, PERCH, SHRIMP, OR ANY FIRM-FLESHED SEAFOOD OR FISH FOR THE CHAR. MELT BUTTER IN A CAST-IRON OR HEAVY-BOTTOMED FRYING PAN OVER MEDIUM HIGH HEAT. ADD CAJUN SPICE AND HEAT THOROUGHLY. PLACE FILLETS IN PAN. SQUEEZE JUICE OF ONE LEMON INTO PAN. COOK FISH FOR ABOUT 5 MINUTES ON EACH SIDE. SERVE WITH REMAINING LEMON WEDGES AND PAN DRIPPINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAVIAR CANAPES SERVE CHILLED CAVIAR BLACK OR RED IN ITS OWN CONTAINER IN A BED OF CRUSHED ICE. OFFER MELBA TOAST, A DASH OF LEMON OR LIME JUICE, AND A SELECTION OF CHOPPED HARD COOKED EGG YOLK AND EGG WHITE, MINCED ONION, OR SNIPPED CHIVES. FOR VARIETY: STUFF MUSHROOM CROWNS WITH CAVIAR. SCOOP A TINY HOLLOW IN THE TOP OF DEVILED EGGS; FILL WITH RED OR BLACK CAVIAR. COMBINE CREAM CHEESE WITH RED CAVIAR AND STUFF INTO CELERY OR ARTICHOKE HEARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CELLINI PIES GOLDEN PASTRY MEASURE 2 CUPS FLOUR, 2 TABLESPOONS SUGAR AND 1 TABLESPOON SALT IN BOWL. CUT IN 3/4 CUP BUTTER THOROUGHLY. BLEND 2 EGG YOLKS, 3 TABLESPOONS LEMON JUICE AND 2 TABLESPOONS WATER; MIX IN FLOUR MIXTURE UNTIL ALL FLOUR IS MOISTENED AND DOUGH ALMOST CLEANS SIDE OF BOWL. COVER AND CHILL. DIVIDE DOUGH INTO 8 EQUAL PARTS; ROLL EACH INTO ROUND 1 1/2 INCHES LARGER THAN INVERTED 4 1/4 INCH TART PAN. EASE PASTRY INTO PANS. FLUTE EDGES. 2 SMALL CLOVES GARLIC, MINCED 2 MEDIUM ONIONS, MINCED 8 THIN SLICES SWISS CHEESE 8 SMALL TOMATOES, SLICED 24 ANCHOVIES, CUT UP CAPERS 2 CUPS WHIPPING CREAM HEAT OVEN TO 400 DEGREES PREPARE PASTRY. MIX GARLIC AND ONIONS; SPREAD IN PASTRY LINED TART PANS. COVER WITH CHEESE SLICES. DIP TOMATOES INTO FLOUR; PLACE ON CHEESE. SPRINKLE WITH ANCHOVIES AND CAPERS. COVER EDGES OF PASTRY WITH 1 1/2 INCH STRIPS OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING, REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 25 TO 30 MINUTES. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COATED BROILED FISH (12-12-92) (0:15) IBM 1 1/2 - 2 POUNDS WHOLE FILLETS OR STEAKS OF HADDOCK, SOLE OR HALIBUT 1/4 CUP BUTTER, MELTED 1/2 CUP FINE BREAD CRUMBS PRE- HEAT GRILL FOR 5 MINUTES. BRUSH THE FISH WITH MELTED BUTTER AND COAT WITH BREAD CRUMBS. ARRANGE IN A SHALLOW, OVENPROOF DISH. PLACE THE DISH ON THE BAKING RACK AND THE HIGH OVEN TRAY, SO THAT THE FISH STANDS AT 2 OR 3 INCHES FROM THE GRILL. COOK UNTIL THE CRUST TURNS GOLDEN. TURN AND COOK ON THE OTHER SIDE UNTIL GOLDEN. COOKING TIME WILL DEPEND ON THE THICKNESS OF THE PIECE OF FISH; ALLOW ABOUT 2 MINUTES OF COOKING PER OUNCE OF FISH. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAWFISH AND EGG SALAD (05-02-93) (20:58) SERVINGS: 8 3 EA EGGS, HARD BOILED 1 T DURKEE'S FAMOUS SAUCE 1 LB CHOPPED CRAWFISH OR SHRIMP 2 T MAYONNAISE 1 X SALT, IF NEEDED 2 T DILL PICKLES, FINELY CHOPPED 1 T RED CAYENNE PEPPER 1 T POUPON MUSTARD TO COOK CRAWFISH: IN A SAUCEPAN BRING 2 QUARTS WATER TO BOIL WITH 2 TSP SALT AND 1/2 TSP OF RED PEPPER. ADD PEELED CRAWFISH TAILS TO WATER. BRING TO BOIL AND REMOVE FROM HEAT IMMEDIATELY. DRAIN AND COOL. CHOP HARD-BOILED EGGS. CHOP CRAWFISH AND MIX WITH EGGS. ADD PICKLES. MIX MUSTARD, DURKEE'S, AND MAYONNAISE AND ADD TO EGG MIXTURE. IF NEEDED, ADD MORE PEPPER AND SALT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM BAKED FILLET 6 PIECES FILLET FISH 1 THIN SLICED RED ONION 1 SLICED TOMATO 1 PINT CREAM SALT PEPPER DILL WEED PLACE SOME FILLETS IN GREASED BAKING DISH SLIGHTLY OVERLAPPING. COVER WITH THIN SLICES OF ONION. PUT DOWN ANOTHER LAYER OF FISH. COVER WITH SLICES OF TOMATO. SPRINKLE WITH SALT, PEPPER AND DILL. COVER WITH CREAM. BAKE AT 370 DEGREES FOR 15 TO 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRISPY BAKED FISH & HERBS (08-25-93) (1:16) SERVINGS: 4 4 EA FILLETS WHITE FISH, 1 LB 1 EA EGG WHITE 1 T WATER 1/2 C CORNFLAKE CRUMBS 1/8 T LEMON PEPPER 2 T CHOPPED FRESH PARSLEY 1 T LOW FAT MARGARINE, MELTED PREHEAT OVEN 400F. LIGHTLY SPRAY A MEDIUM SIZE SHALLOW BAKING PAN WITH VEGETABLE SPRAY. RINSE FISH AND PAT DRY. IN SMALL BOWL, BEAT EGG WHITE WITH A LITTLE WATER. DIP FISH IN EGG WHITE, THEN ROLL IN CRUMBS. ARRANGE FISH IN BAKING PAN. SPRINKLE WITH LEMON PEPPER AND PARSLEY, THEN DRIZZLE MARGARINE OVER ALL. BAKE UNCOVERED 20 MIN OR UNTIL FISH FLAKES EASILY. CAL: 135; FAT: 2 G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRIED FISH IN RICE RING 1/4 TEASPOON SALT 1/2 CUP BOILING WATER 1 POUND HADDOCK, PIKE, POLLACK, SOLE, FILLETS 2 TABLESPOONS BUTTER OR MARGARINE 1/4 CUP MINCED ONION 2 TABLESPOONS FLOUR 1 TEASPOON CURRY POWDER 1 TEASPOON SUGAR 1/4 TEASPOON SALT DASH GINGER 3/4 CUP MILK 3 CUPS COOKED RICE 1 PACKAGE (10 OUNCES) FROZEN GREEN PEAS, COOKED AND DRAINED HEAT WATER AND SALT TO BOILING. ADD FISH; COVER AND SIMMER 6 TO 10 MINUTES OR UNTIL FISH FLAKES EASILY WITH FORK. DRAIN; RESERVE 1/2 CUP BROTH. BREAK FILLETS INTO 2 INCH PIECES; KEEP WARM WHILE PREPARING SAUCE. MELT BUTTER IN SAUCEPAN; COOK AND STIR ONION IN BUTTER UNTIL TENDER. STIR IN FLOUR, CURRY POWDER, SUGAR, SALT AND GINGER; COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE IS SMOOTH AND BUBBLY. REMOVE FROM HEAT. STIR IN RESERVED BROTH AND MILK. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. STIR IN FISH; HEAT THROUGH. MIX RICE AND PEAS; PACK LIGHTLY IN GREASED 6 CUP RING MOLD. UNMOLD ON LARGE SERVING DISH; POUR FISH SAUCE INTO CENTER OF MOLD. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEEP FAT FRIED FISH USE 2 POUNDS FRESH OR FROZEN FISH FILLETS. THAW FROZEN FISH. CUT INTO 6 PORTIONS. COMBINE 1 EGG AND 2 TABLESPOONS WATER. COMBINE 1 1/4 CUPS FINE SALTINE CRACKER CRUMBS AND DASH PEPPER. DIP FISH INTO EGG; ROLL IN CRUMBS. PLACE IN SINGLE LAYER IN FRYER BASKET. FRY IN DEEP, HOT FAT (350 DEGREES) 3 TO 5 MINUTES, OR UNTIL FISH FLAKES EASILY. DRAIN. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ELEGANT SOUTHERN SEAFOOD CAKE (08-26-93) (0:53) SERVINGS: 8 1 PK CORNBREAD MIX, PREPARED 1 EA RED ONION, SMALL 1 EA RED BELL PEPPER, SMALL 1 EA GREEN BELL PEPPER, SMALL 2 EA GARLIC CLOVES 2 T OLIVE OIL 1 LB LUMP CRABMEAT 1/2 LB SHRIMP 1/2 LB FLOUNDER FILLETS 1/4 LB SCALLOPS 1/2 C MAYONNAISE 2 T LIME JUICE 1/8 T CAYENNE 1 X SALT TO TASTE 1 X WHITE PEPPER TO TASTE 6 T CLARIFIED BUTTER WELL IN ADVANCE, PREPARE CORNBREAD ACCORDING TO PACKAGE DIRECTIONS. COOL AND PROCESS IN FOOD PROCESSOR OR BLENDER TO MAKE FINE CRUMBS. ET ASIDE. FINELY CHOP ONION. REMOVE SEEDS AND VEINS FROM PEPPERS AND HOP INTO APPROXIMATELY 1/2 INCH PIECES. PEEL, CHOP, AND FINELY CRUSH GARLIC. SAUTE ONION IN 10 INCH FRYING PAN IN HOT OLIVE OIL UNTIL SOFT, ABOUT 4 MINUTES. ADD PEPPERS AND GARLIC AND CONTINUE COOKING UNTIL PEPPERS ARE ALMOST TENDER. MEANWHILE, PEEL SHRIMP. COARSELY CHOP SHRIMP, SCALLOPS AND FLOUNDER. REMOVE ONION/PEPPER MIXTURE FROM HEAT AND ADD SEAFOOD, MAYONNAISE AND LIME JUICE. STIR GENTLY TO PREVENT BREAKING P CRAB. SEASON TO TASTE WITH SALT, PEPPER AND CAYENNE. SHAPE INTO PATTIES AND COAT BOTH SIDES WITH CORNBREAD CRUMBS. (MAY NOW BE PLACED N A PLATE AND REFRIGERATED FOR UP TO AN HOUR) WHEN READY TO SERVE, EAT 2 TABLESPOONS OF THE CLARIFIED BUTTER IN THE FRYING PAN OVER A MODERATELY HIGH FLAME. SAUTE 3 CAKES AT A TIME UNTIL GOLDEN ON BOTH IDES, ABOUT 2 MINUTES. ADD MORE BUTTER AS NECESSARY. MAY BE SERVED WITH CREAMY CORN SAUCE. SPOON WARM CORN SAUCE ON PLATE AND PLACE SEAFOOD CAKE ON TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FABULOUS FISH IN FOIL 1 POUND FILLETS OF SOLE 1 TEASPOON SALT 1/2 CUP THINLY SLICED MUSHROOMS 2 TABLESPOONS BUTTER OR MARGARINE 1 CUP DRY SHERRY 2 TEASPOONS INSTANT MINCED ONION 1 TABLESPOON CORNSTARCH 1/3 CUP WATER 2 TABLESPOONS LEMON JUICE 1 TABLESPOON SNIPPED PARSLEY 7 OUNCES CLEANED RAW SHRIMP, FRESH OR FROZEN THAW FILLETS IF FROZEN. DIVIDE INTO 4 PORTIONS; SPRINKLE EACH WITH 1/4 TEASPOON SALT. COOK MUSHROOMS IN BUTTER UNTIL TENDER BUT NOT BROWN; STIR IN SHERRY AND ONION. MIX CORNSTARCH AND WATER UNTIL SMOOTH; STIR INTO MUSHROOM MIXTURE. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. STIR IN LEMON JUICE AND PARSLEY. PLACE 1 PORTION FISH ON EACH OF FOUR 14 X 9 INCH PIECES DOUBLE THICKNESS HEAVY DUTY ALUMINUM FOIL. PLACE 1/4 OF SHRIMP ON EACH; TURN UP FOIL. SPOON 1/4 OF MUSHROOM SAUCE OVER SHRIMP. WRAP SECURELY IN FOIL. PLACE FOIL PACKETS ON GRILL 4 INCHES FROM MEDIUM COALS. COOK 20 TO 25 MINUTES OR UNTIL FISH FLAKES EASILY WITH FORK. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FIESTA FISH (10/25/94) (0:30) INGREDIENTS: 4 FISH FILLETS, 6-8 OUNCES EACH 4 TSP OLIVE OIL 4 TBL FRESH ORANGE JUICE SALT AND PEPPER PAPRIKA CRUSHED DRIED RED CHILE PEPPER (OPTIONAL) 1 ORANGE, SLICED 1/2 LARGE RED BELL PEPPER, CUT INTO RINGS FIESTA SAUCE: 3 TBL OLIVE OIL 3 CLOVES GARLIC, MINCED 1/2 MEDIUM ONION, CHOPPED 1/2 TSP FENNEL SEEDS 1 FENNEL BULB, CHOPPED (RESERVE FEATHERY FOLIAGE) 1/2 RED BELL PEPPER, CHOPPED 1/3 CUP FRESH ORANGE JUICE 3 TBL DRY VERMOUTH SALT AND PEPPER CRUSHED DRIED RED CHILE PEPPER (OPTIONAL) 3-4 TBL CHOPPED FENNEL FOLIAGE LIGHTLY OIL A BROILER PAN THAT WILL HOLD FISH. DRIZZLE EACH FILLET WITH OLIVE OIL AND ORANGE JUICE, AND SPRINKLE BOTH SIDES WITH SALT AND PEPPER, PAPRIKA, AND CRUSHED RED CHILE PEPPER. PLACE THE ORANGE SLICES AND RED PEPPER SLICES ON THE BOTTOM OF THE PAN, RESERVING 4 OF EACH FOR SERVING PLATES. PLACE FISH SKIN- SIDE DOWN ON TOP OF THE ORANGE AND RED PEPPER SLICES. TO MAKE THE SAUCE: HEAT 3 TBL OLIVE OIL IN A LARGE SAUTE PAN. SAUTE THE GARLIC, ONION, FENNEL SEEDS, AND CHOPPED FENNEL BULB FOR ABOUT 4 MINUTES. ADD THE CHOPPED RED PEPPER, AND SAUTE 3 MINUTES. ADD THE REMAINING INGREDIENTS AND SAUTE ANOTHER 3 MINUTES. PLACE FISH UNDER THE BROILER 4 INCHES FROM HEAT. BROIL APPROXIMATELY 5 MINUTES (DO NOT TURN) OR UNTIL FISH FLAKES WHEN TESTED WITH A FORK. SPOON SOME SAUCE OVER FISH THE LAST 2 MINUTES OF BROILING, AND/OR SERVE FISH WITH SAUCE ON THE SIDE. SERVE EACH FILLET WITH A SLICE OF ORANGE AN;D RED PEPPER RING. SERVES 4. NOTE: THE SAUCE ALSO MAKES A DELICIOUS STUFFING FOR A WHOLE BAKED RED SNAPPER MARINATED IN OLIVE OIL, ORANGE JUICE, AND VERMOUTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FILLET OF FISH A L'ORANGE (08-25-93) (1:18) SERVINGS: 2 6 EA SMALL CHOPPED GREEN ONIONS 1/2 LB FRESH MUSHROOMS, SLICED 1 LB FLOUNDER 1/4 T SALT & PEPPER 1/2 T DRIED WHOLE ITALIAN SEASON 2 T OLIVE OIL 1/4 T SOY SAUCE 1/2 C WHITE WINE 1/4 C ORANGE JUICE 3 T CURACAU LIQUEUR 1 EA PAPRIKA 2 T MINCED PARSLEY LAYER HALF OF EACH OF GREEN ONIONS AND MUSHROOMS IN A GREASED 9-INCH BAKING DISH. ADD FISH, AND SPRINKLE WITH SALT, PEPPER AND ITALIAN SEASONING. ADD REMAINING ONIONS AND MUSHROOMS. COMBINE OLIVE OIL AND NEXT 4 INGREDIENTS, POUR OVER VEGETABLES AND FISH. COVER AND BAKE AT 350 FOR 40 MINUTES OR UNTIL FISH IS OPAQUE. SPRINKLE WITH PAPRIKA AND PARSLEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FILLET OF FISH FLORENTINE (10/24/94) (20:13) INGREDIENTS: 2 PKGS. (10 1/2 OZ EACH) FROZEN CHOPPED SPINACH, COOKED ACCORDING TO PACKAGE DIRECTIONS 2 LB FISH FILLETS 1 1/2 CUPS COURT BOUILLON 3 TBS BUTTER 2 TBS FLOUR 1/3 CUP CREAM 1/2 CUP GRATED SWISS CHEESE SALT AND PEPPER TO TASTE 2 TBS GRATED PARMESAN CHEESE DIRECTIONS: HEAT THE OVEN TO 350 DEGREES. MAKE THE SPINACH ACCORDING TO PACKAGE DIRECTIONS, AND DRAIN IN A COLANDER, PRESSING WITH THE BACK OF A SPOON TO EXTRACT AS MUCH LIQUID AS POSSIBLE. PLACE THE FISH FILLETS IN A BAKING DISH, AND BRING THE COURT BOUILLON TO A SIMMER ON THE STOVE. POUR THE LIQUID INTO THE BAKING DISH, COVER WITH A SHEET OF BUTTERED WAX PAPER, BUTTERED SIDE DOWN, AND BAKE FOR 5 TO 7 MINUTES. DRAIN THE COOKING LIQUID, AND RESERVE. MELT THE BUTTER IN A SAUCEPAN OVER LOW HEAT. ADD THE FLOUR AND COOK, STIRRING CONSTANTLY, FOR 3 MINUTES. WHISK IN THE RESERVED COOKING LIQUID, AND BRING TO A BOIL. ADD THE CREAM AND CHEESE TO THE SAUCE, AND STIR UNTIL SMOOTH AND BUBBLY. SEASON WITH SALT AND PEPPER TO TASTE. PREHEAT AN OVEN BROILER. STIR HALF THE SAUCE INTO THE SPINACH, AND ARRANGE THE SPINACH ON AN OVENPROOF SERVING PLATTER. ARRANGE THE FISH ON TOP OF THE SPINACH, AND THEN TOP EACH FILLET WITH SOME OF THE SAUCE. SPRINKLE THE PARMESAN ON TOP OF THE SAUCE, AND PLACE UNDER THE BROILER FOR 1 TO 2 MINUTES, OR UNTIL LIGHTLY BROWNED. SERVES 6. IF ASSEMBLED A DAY IN ADVANCE, REFRIGERATE COVERED. THEN RATHER THEN BROILING, HEAT DISH IN A 350 DEGREES OVEN UNTIL HOT, ABOUT 15 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FILLET OF FISH PROVENCAL (10/24/94) (20:11) INGREDIENTS: 2 TBS OLIVE OIL 1 ONION, PEELED AND SLICED 2 TSP MINCED GARLIC 2 RED BELL PEPPERS,THINLY SLICED 3 RIPE TOMATOES, DICED SALT AND PEPPER TO TASTE 1/2 TSP THYME 2 LB FISH FILLETS COURT BOUILLON DIRECTIONS: HEAT OVEN TO 350 DEGREES. HEAT THE OLIVE OIL IN A SKILLET OVER MEDIUM HEAT. ADD THE ONION, GARLIC AND RED PEPPERS AND SAUTE, STIRRING CONSTANTLY, FOR 7 MINUTES, OR UNTIL THE VEGETABLES ARE SOFT. ADD THE TOMATOES, SPRINKLE WITH SALT, PEPPER, AND THYME, AND COOK COVERED FOR 5 MINUTES. PLACE THE FISH FILLETS IN A BAKING DISH, AND COVER WITH THE VEGETABLE MIXTURE. ADD ENOUGH SIMMERING COURT BOUILLON TO COVER THE FILLETS, COVER WITH A SHEET OF BUTTERED WAX PAPER, BUTTERED SIDE DOWN, AND BAKE FOR 7 MINUTES. POUR THE JUICES INTO A SAUCEPAN, AND REDUCE BY HALF. SERVE THE FISH AND VEGETABLES WITH THE SAUCE ON THE SIDE. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISH AND MUSHROOMS (10/24/94) (21:06) INGREDIENTS: 1 ONION, SLICED THIN 1 TBS OIL 1 1/2 CUP MUSHROOMS, SLICED THIN 1 LB FISH FILLETS (COD, HALIBUT, SOLE) CUT IN 1" SLICES DASH OF SALT DASH OF PEPPER 1 STALK CELERY, SLICED THIN 1 TBS SOY SAUCE 1 TBS DRY SHERRY DIRECTIONS: PREHEAT SKILLET AND SAUTE ONION IN OIL. ADD MUSHROOMS AND SAUTE ABOUT 2 MINUTES, STIRRING CONSTANTLY, UNTIL MUSHROOMS WILT. SPREAD HALF OF FILLET SLICES ON MUSHROOMS; SPRINKLE WITH SALT AND PEPPER; ADD REMAINING FILLETS; SPRINKLE THESE WITH SALT AND PEPPER. ADD CELERY, SOY SAUCE, AND SHERRY; COOK GENTLY, COVERED, FOR TEN MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISH AND PASTA (02/21/94) (14:07) YIELD: 4 SERVINGS 1/4 C OLIVE OIL 1 GARLIC CLOVE, SLICED 1/2 LB FLOUNDER FILLETS ;CUT IN 1/2" STRIPS 2 TB FLAT LEAF PARSLEY, CHOPPED 2 TB FRESH BASIL, CHOPPED 1/4 C WHITE WINE 4 PLUM TOMATOES, HALVED ;SEEDED, CUT IN 1/2" SLICES SALT TO TASTE FRESHLY GROUND BLACK PEPPER ;TO TASTE 1/2 LB SPINACH SPAGHETTI IN A LARGE SKILLET, HEAT THE OIL OVER MEDIUM HEAT. ADD THE GARLIC; COOK 2 MINUTES OR UNTIL GARLIC IS LIGHTLY GOLDEN. ADD FLOUNDER, PARSLEY, AND BASIL. COOK FOR 2 MINUTES, STIRRING GENTLY. ADD WINE AND TOMATOES. SIMMER 4 MINUTES TO COOK THE FISH AND TOMATOES. SEASON WITH SALT AND PEPPER TO TASTE. KEEP WARM OVER LOW HEAT. COOK SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS. DRAIN; TOSS WITH SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH AND POTATO PLATTER (08-25-93) (1:19) SERVINGS: 4 8 OZ PLAIN NON-FAT YOGURT 1/4 C CHOPPED FRESH DILL 2 T RICE VINEGAR 2 T CHOPPED CHIVES 1/2 T SALT 1/2 T PEPPER 3/4 LB SMALL RED POTATOES, SLICED 1 LB SALMON FILETS, CUT IN PIECES 1 C BROCCOLI FLORETS 2 T LEMON JUICE COMBINE FIRST 6 INGREDIENTS IN A SMALL BOWL; COVER AND CHILL. OVERLAP POTATO SLICES AROUND EDGE OF A ROUND 12 INCH PLATTER. COVER AND MICROWAVE AT HIGH FOR 3 MINUTES. UNCOVER AND PLACE FISH IN A RING INSIDE POTATOES WITH PIECES END TO END. MOUND BROCCOLI IN CENTER OF PLATTER. SPRINKLE FISH AND POTATOES WITH LEMON JUICE; COVER. MICROWAVE AT HIGH 8 MINUTES OR UNTIL FISH IS COOKED THROUGH AND POTATOES ARE TENDER, GIVING DISH A HALF-TURN AT 4 MINUTE INTERVALS. SERVE WITH A DILL SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH BAKED, BROILED, OR BARBECUED IN FOIL (12-01-93) SERVINGS: 6 6 FILLETS, OR WHOLE SMALL DRIED DILL SEED, PARSLEY, PAN-DRESSED FISH OR ROSEMARY, IF DESIRED (ABOUT 2 LBS.) BUTTER 6 SHEETS HEAVY ALUMINUM FOIL 6 LEMON OR LIME SLICES SALT 12 TB DRY WHITE WINE SEASONED PEPPER PREHEAT OVEN TO 400, PREHEAT BROILER, OR HAVE CHARCOAL AT COOKING TEMPERATURE IN BBQ GRILL. PLACE EACH INDIVIDUAL SERVING OF FISH ON A SHEET OF FOIL. SPRINKLE WITH SALT, SEASONED PEPPER AND DILL, PARSLEY OR ROSEMARY. DOT GENEROUSLY WITH BUTTER. TOP WITH SLICE OF LEMON OR LIME. POUR 1 TO 2 TBS. OF WINE OVER FISH. FOLD FOIL UP AROUND FISH AND SEAL BY FOLDING, ALLOWING A LITTLE SPACE ON TOP OF FISH. BAKE 20 TO 30 MINUTES IN OVEN, OR FOR 15 MINUTES IN BROILER, OR FOR 30 MINUTES OVER GLOWING CHARCOAL. FISH WILL BE TENDER AND FLAKE EASILY WHEN DONE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH BURGERS (04-01-93) (1:33) IBM 1 TABLESPOON VEGETABLE OIL 2 OR 4 FROZEN BREADED FISH PATTIES 2 OR 4 HAMBURGER BUNS, TOASTED PREHEAT 2 1/2 QUART BROWNING DISH AT HIGH FOR 5 MINUTES. ADD VEGETABLE OIL. TILT DISH TO COAT. ARRANGE FISH PATTIES IN DISH. FOR 2 PATTIES, MICROWAVE AT HIGH FOR 4 TO 5 MINUTES, TURNING AFTER HALF THE TIME. FOR 4 PATTIES, MICROWAVE AT HIGH FOR 5 TO 6 MINUTES, TURNING AFTER HALF THE TIME. SERVE ON TOASTED BUNS. MAKES 2 OR 4 SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH CAKES A LUAFRICAINE (10/24/94) (23:51) INGREDIENTS: 2 LB FRESH FISH FILLETS 2 EGGS, BEATEN 1 CLOVE GARLIC, MINCED 2 TBS SALT 1 TSP GROUND, NOT RED CHILE 2 TBS FLOUR 1 CUP PEANUT OIL FOR FRYING DIRECTIONS: POACH THE FISH FILLETS IN WATER TO COVER FOR ABOUT 5 MINUTES OR UNTIL THEY ARE TENDER. DRAIN AND CHOP THEM FINE. ADD THE EGGS, GARLIC, SALT, CHILE, AND FLOUR AND MIX THOROUGHLY. FORM THE MIXTURE INTO 3-INCH CAKES. IN A HEAVY FRYING PAN OR A DEEP FAT FRYER, HEAT THE OIL TO 350 TO 375 DEGREES AND FRY THE CAKES UNTIL THEY ARE GOLDEN BROWN AND CRISP ON BOTH SIDES. DRAIN ON PAPER TOWELS AND SERVE THEM WAR, ACCOMPANIED BY THE FOLLOWING SAUCE: SAUCE FOR FISH CAKES INGREDIENTS: 2 MEDIUM-SIZED ONIONS, CHOPPED 2 CLOVES GARLIC, CHOPPED 3 LARGE RIPE TOMATOES, CHOPPED 1 (6-OZ) CAN TOMATO PASTE 1 TSP GROUND HOT RED CHILE 1/2 TSP GROUND BLACK PEPPER DIRECTIONS: PLACE ALL INGREDIENTS IN THE BOWL OF A FOOD PROCESSOR AND GRIND UNTIL THEY FORM A WELL-MIXED, THICK SAUCE. PLACE THE SAUCE IN A SAUCEPAN AND COOK IT OVER LOW HEAT FOR 20 MINUTES. SERVE AS SOON AS THE SAUCE IS COOKED AND THE FISH CAKES ARE PREPARED. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISH CASSEROLE (10/24/94) (23:40) INGREDIENTS: 2 LB WHOLE FISH CLEANED DASH SALT 4 HARD BOILED EGGS, SLICED CREAM EXCESS (RECIPE FOLLOWS) PIE CRUST MAKINGS DIRECTIONS: PLACE FISH IN POT OF BOILING WATER WITH SALT AND BOIL UNTIL FISH FLAKES. LET COOL AND REMOVE SKIN AND PICK FISH FROM BONES. IN A 2 QT CASSEROLE PLACE A LAYER OF FISH AND A LAYER OF HARD BOILED EGGS. CONTINUE UNTIL EGGS AND FISH ARE USED. POUR CREAM SAUCE OVER CONTENTS, COVER WITH CRUST AND BAKE AT 400 DEGREES UNTIL CRUST IS BROWN. CREAM EXCESS RECIPE: INGREDIENTS: 3 TBS FLOUR 1 TBS BUTTER OR MARGARINE 1 TBS OLIVES, FINELY CHOPPED 1 TSP BASIL DASH PAPRIKA 1 1/2 PINTS MILK 1/2 CUP SOUR CREAM DIRECTIONS: MELT BUTTER IN SAUCE PAN. ADD FLOUR AND SEASON AND COOK UNDER LOW HEAT AND STIRRING UNTIL SMOOTH. ADD MILK AND CREAM A LITTLE AT A TIME, STIRRING CONSTANTLY. COOK UNTIL SAUCE HAS REACHED DESIRED THICKNESS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISH DINNER COLUMBIAN COAST (10/23/94) (23:05) INGREDIENTS: 4 FILLETS OF FISH 4 TBS OF BUTTER 3/4 CUP OF MILK 1 TBS FLOUR 2 TBS TOMATO PASTE 2 SMALL SLICED ONIONS 2 MEDIUM SLICED TOMATOES 1 CUBED GREEN PEPPER 4 PIECES FINELY CHOPPED PIMENTO 2 MEDIUM SLICED LEMONS SALT, PEPPER, PARSLEY TO YOUR TASTE 2 CLOVES CRUSHED GARLIC 1-1/2 TSP PAPRIKA DIRECTIONS: PREPARE FIRM FISH FILLETS FOR COOKING. SPRINKLE WITH SALT, PEPPER AND CRUSHED GARLICUP LET STAND FOR 2 HOURS. MELT 2 TBS OF BUTTER IN SAUTE POT. STIR IN THE MARINATED FISH AND COOK 5 MINUTES ON EACH SIDE AT MEDIUM HEAT. ADD THE MILK AND SIMMER FOR 20 MINUTES OR UNTIL DESIRED DONENESS. WHILE FISH IS COOKING, SAUTE THE ONIONS, TOMATOES, AND GREEN PEPPERS IN 2 TBS OF BUTTER FOR 5 MINUTES AT MEDIUM HEAT; ADD THE PAPRIKA, THE FLOUR, AND THE TOMATO PASTE, STIRRING CONSTANTLY. POUR THE VEGETABLE MIXTURE SAUCE OVER THE FISH, COVER, AND LET IT COOK FOR 5 MORE MINUTES TO BLEND IN THE FLAVOR AT LOW HEAT. SERVE AND GARNISH WITH THE SLICED LEMONS AND CHOPPED PIMENTO AND PARSLEY ON TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISH DISH (11-16-93) (0:34) 1 1/2 LBS TURBOT, OR OTHER LEAN FISH 1/2 C GRATED PARMESAN CHEESE 3/4 C BUTTER, MELTED 1 C FINE BREAD CRUMBS 1 LEMON, JUICED CUT FISH INTO STEAKS. COMBINE MELTED BUTTER AND LEMON. IN A SEPARATE BOWL, MIX PARMESAN CHEESE AND BREAD CRUMBS. DIP EACH PIECE OF FISH INTO MELTED BUTTER AND THEN ROLL IN CRUMB MIXTURE. BAKE AT 350 DEGREES FOR 15-20 MINUTES. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH DISH 1 (10/24/94) (21:05) INGREDIENTS: 2 ONIONS, SLICED THIN 1 CLOVE GARLIC, CRUSHED 1 TBS DIET MARGARINE 1/2 CUP PARSLEY, SNIPPED 1/2 TSP SALT 1/8 TSP PEPPER 2 CUP CANNED TOMATOES 1 TBS TOMATO PASTE 2 CHICKEN BOUILLON CUBES 4 4-OZ FISH FILLETS OR STEAKS, ABOUT 3/4" THICK 3 SLICES TOMATO, CUT THIN 3 SLICES LEMON, CUT THIN DIRECTIONS: PREHEAT OVEN TO 300 DEGREES. SAUTE ONIONS AND GARLIC IN MARGARINE UNTIL GOLDEN; ADD PARSLEY, SALT, PEPPER, TOMATOES WITH JUICE, TOMATO PASTE, AND BOUILLON CUBES/ SIMMER GENTLY, UNCOVERED, ABOUT 20 MINUTES.PLACE FISH STEAKS IN MEDIUM BAKING DISH. COVER WITH SAUCE; TOP WITH TOMATO SLICES AND LEMONS. BAKE UNTIL TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISH EN ESCABECHE (08-25-93) (1:19) SERVINGS: 12 1 LB FIRM WHITE FISH FILLETS; * 1/3 C LEMON JUICE 1/3 C LIME JUICE 1/4 C OLIVE OR VEGETABLE OIL 1 T CILANTRO; FRESH, SNIPPED, ** 1 T OREGANO; FRESH, SNIPPED, *** 3/4 T SALT 1/4 T PEPPER 12 EA STUFFED GREEN OLIVES; **** 2 EA JALAPENOS CHILES; ***** 1/4 C ONION; FINELY CHOPPED, 1 SM 1 EA CLOVE GARLIC; FINELY CHOPPED 1 C TOMATO; SEEDED & CHOPPED 1 EA AVOCADO, PEELED & CHOPPED * FISH SHOULD BE ORANGE ROUGHY, HADDOCK, OR MACKEREL, CUT INTO 1/2" ** IF FRESH CILANTRO IS NOT AVAILABLE, USE 1 T DRIED CILANTRO LEAVES. *** IF FRESH OREGANO IS NOT AVAILABLE, USE 1/4 T DRIED OREGANO LEAVES. **** OLIVES SHOULD HAVE PIMIENTO STUFFING. ***** JALAPENO CHILES SHOULD BE SEEDED AND CHOPPED. --------------------------------------------------------------------- --- HEAT 3/4-INCH OF WATER TO BOILING IN 10-INCH SKILLET; CAREFULLY PLACE FISH IN WATER. HEAT TO BOILING; REDUCE HEAT. SIMMER, UNCOVERED, JUST UNTIL FISH IS OPAQUE, ABOUT 30 SECONDS (DO NOT OVERCOOK OR FISH WILL FALL APART); DRAIN CAREFULLY. MIX REMAINING INGREDIENTS EXCEPT TOMATO AND AVOCADO IN A GLASS OR PLASTIC DISH. STIR IN FISH CAREFULLY. COVER AND REFRIGERATE 2 DAY, CAREFULLY STIRRING OCCASIONALLY. JUST BEFORE SERVING, GENTLY STIR IN TOMATO AND AVOCADO; DRAIN. SERVE FISH MIXTURE ON SALTINE CRACKERS OR TORTILLA CHIPS, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH FILLET WITH VIDALIA SWEET ONIONS (10/23/94) (22:14) INGREDIENTS: 4 FLOUNDER FILLETS 1 TSP SALT, DIVIDED 1 TSP CIDER VINEGAR 1 CUP WATER, DIVIDED 4 TBSP BUTTER 2 LARGE VIDALIA SWEET ONIONS, CHOPPED 2 TBSP FLOUR 1/2 CUP HEAVY OR LIGHT CREAM DIRECTIONS: PLACE FILLETS, 1/2 TSP SALT, VINEGAR AND WATER IN SHALLOW PAN. HEAT SLOWLY, COVER AND STEAM FOR 8 TO 10 MINUTES. STRAIN FISH, RESERVING LIQUID; SET FISH ASIDE. MELT BUTTER AND SAUTE ONIONS UNTIL GOLDEN. DO NOT BROWN. ADD 1/2 CUP WATER AND 1/2 TSP SALT. ADD FLOUR AND STIR WELL. GRADUALLY ADD RESERVED LIQUID, STIRRING CONSTANTLY. REMOVE FROM HEAT AND ADD CREAM WHILE STIRRING. PLACE FISH IN SHALLOW DISH. COVER WITH ONION-CREAM MIXTURE. BAKE AT 350 DEGREES FOR 10 MINUTES. YIELD: 4 SERVINGS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISH FILLETS (08-25-93) (1:20) SERVINGS: 1 1/2 LB FISH FILLETS (ANY KIND) 1/4 X STICK OF BUTTER 2 T LEMON JUICE 1 X CURRY 1 X CAYENNE PEPPER 1 X MINCED GARLIC 1 X MRS. DASH 1/2 T CHICKEN BULLION 2 T WATER PUT FILLETS IN MICROWAVE SAFE BAKING DISH. SPRINKLE WITH LEMON JUICE, ASSORTED SPICES, AND BULLION. PLACE BUTTER ON TOP OF FILLETS, SO IT WILL MELT OVER THEM. ADD A LITTLE WATER, COVER WITH PLASTIC WRAP AND PUNCH WITH HOLES. MICROWAVE ON HIGH FOR 3-5 MINUTES OR UNTIL FISH WILL FLAKE WITH A FORK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH FILLETS WITH ASIAN VEGETABLES (10/24/94) (20:14) INGREDIENTS: 2 LB FISH FILLETS 1 CAN (10 OZ) SLICED WATER CHESTNUTS 1 CAN (10 OZ) SLICED BAMBOO SHOOTS 6 SCALLIONS, TRIMMED, INCLUDING ALL OF THE GREEN PART 1/2 LB FRESH SNOW PEAS, TRIMMED AND CUT INTO FINE JULIENNE 1 CUP COURT BOUILLON 1/4 CUP SOY SAUCE 1/4 CUP SESAME OIL 1/4 TSP PEPPER 1 TSP MINCED GARLIC 2 TSP FINELY MINCED GINGER DIRECTIONS: HEAT THE OVEN TO 350 DEGREES. ARRANGE THE FISH FILLETS IN A BAKING DISH. PLACE THE WATER CHESTNUTS AND BAMBOO SHOOTS IN A COLANDER, AND POUR BOILING WATER OVER THEM TO REMOVE THE TINNY TASTE. ARRANGE THE VEGETABLES AROUND THE FISH. ALSO ARRANGE THE SCALLIONS AND SNOW PEAS. BRING THE COURT BOUILLON TO A SIMMER, ALONG WITH THE SOY, SESAME OIL, PEPPER, GARLIC AND GINGER. POUR THIS OVER THE FISH, COVER THE FISH WITH A SHEET OF BUTTERED WAX PAPER, BUTTERED SIDE DOWN, AND BAKE FOR 7 MINUTES. REMOVE FROM THE OVEN, DRAIN THE COOKING LIQUIDS, AND REDUCE THEM BY HALF. SERVE IMMEDIATELY, DIVIDING THE FISH AMONG THE PLATES ALONG WITH THE VEGETABLES. THIS WILL SERVE 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISH FONDUE DRAIN 2 POUNDS FRESH OR FROZEN HALIBUT, SALMON STEAKS, 1 INCH THICK; PAT DRY. CUT FISH INTO 1 INCH PIECES. PREPARE SAUCES (BELOW). COVER FISH AND SAUCES; REFRIGERATE. ABOUT 15 MINUTES BEFORE SERVING, DRAIN FISH AGAIN; PAT DRY TO PREVENT SPLATTERING. PREPARE OIL AND COOK FISH LIGHT BROWN. DIP INTO SAUCES. MAKES 4 SERVINGS. DILL SAUCE MIX 1/2 CUP DAIRY SOUR CREAM, 1/4 CUP MAYONNAISE, 1 1/2 TEASPOONS DILL WEED AND 1/2 TEASPOON SEASONED SALT. MAKES 3/4 CUP. TARTAR SAUCE MIX 1/2 CUP MAYONNAISE, 1 TABLESPOON FINELY CHOPPED DILL PICKLE, 1 1/2 TEASPOONS CHOPPED PARSLEY, 1 TEASPOON CHOPPED PIMIENTO AND 1/2 TEASPOON GRATED ONION. MAKES 1/2 CUP. LEMON BUTTER SAUCE HEAT 1/2 CUP BUTTER OR MARGARINE, 2 1/2 TEASPOONS GRATED LEMON PEEL AND 1/4 CUP LEMON JUICE UNTIL BUTTER MELTS. SERVE AT ROOM TEMPERATURE. MAKES ABOUT 3/4 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH IN SAUCE (10/25/94) (0:08) INGREDIENTS: 4 LARGE FILLETS OF FISH 2 TBS CHOPPED ONIONS 2 TBS BUTTER OR MARGARINE 1 CAN WHOLE TOMATOES PEELED 1/2 CUP SOUR CREAM 2 TBS LEMON JUICE SALT AND PEPPER 1 CUP WATER SIMMER ALL INGREDIENTS EXCEPT CREAM OVER A SLOW FIRE ABOUT 20 MINUTES OR UNTIL FISH IS DONE. REMOVE FISH, ADD CREAM AND CONTINUE TO COOK UNTIL SAUCE IS THICK. POUR SAUCE OVER FISH WHEN SERVING. JUST ABOUT ANY FISH THAT CAN BE FILLETED CAN BE USED IN THIS RECIPE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISH KABOBS 1 POUND FRESH SEA BASS, CUT INTO 1 INCH CUBES 1 TEASPOON CUMIN PINCH SAFFRON 1/2 ONION, FINELY CHOPPED 1 TABLESPOON CHOPPED PARSLEY SALT AND PEPPER TO TASTE 1 TABLESPOON OLIVE OIL MIX ALL INGREDIENTS IN A BOWL. SKEWER MARINATED BASS CUTLETS AND BARBECUE ON OILED GRILL. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH KEBABS (11-13-93) (21:31) KEBAB MARINADE 1 1/2 LBS BASS OR OTHER LEAN FISH, CUBED 1/4 C VINEGAR 16 MUSHROOM CAPS 1 TSP SALT 2 GREEN PEPPERS, CUT IN CHUNKS 1/4 TSP PEPPER 16 CHUNKS PINEAPPLE 1/2 C OIL 3 ONIONS, CUT IN CHUNKS 1 PINCH CAYENNE 3 FIRM TOMATOES, CUT IN WEDGES 1/4 TSP POWDERED MUSTARD COMBINE INGREDIENTS TO MAKE MARINADE AND SHAKE WELL. MARINATE FISH FOR AT LEAST 1 HOUR. THREAD ONTO SKEWERS ALTERNATING FISH WITH FRUIT AND VEGETABLES. BRUSH KEBABS WITH REMAINING MARINADE. PLACE SKEWERS ON GRILL 4 INCHES ABOVE COALS. COOK ONLY UNTIL EDGES OF FISH BEGIN TO CURL. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH SLICES, PEKING STYLE (10/25/94) (0:25) INGREDIENTS: 1 LB. FISH FILLETS, CUBED CORNSTARCH FOR DREDGING FISH OIL FOR DEEP FRYING 2+ DRIED CHILE PEPPERS 1 THIN SLICE OF GINGER, MINCED 2-3 CLOVES OF GARLIC 2 SCALLIONS, CHOPPED COARSELY 2 DRIED SHITTAKE MUSHROOMS MARINADE: 1/2 TSP. SALT 1/8 TSP WHITE PEPPER 1/4 TSP SUGAR 2 TB DRY SHERRY 1 TSP FRESHLY MINCED GINGER 1 BEATEN EGG SAUCE: 1 TB WHITE VINEGAR 4 TSP SUGAR 3 TB BLACK SOY SAUCE 2 TB RICE WINE 1 C CHICKEN BROTH 2 TB CORNSTARCH MIXED WITH 3 TB WATER 1 TSP SESAME OIL DIRECTIONS: 1. MIX MARINADE, PLOP FISH SLICES INTO MARINADE AND REFRIGERATE FOR 30 MINUTES. 2. PLACE DRIED MUSHROOMS IN WARM WATER FOR 15+ MINUTES TO SOFTEN. 3. DREDGE MARINATED FISH SLICES IN CORNSTARCH WHILE HEATING OIL IN WOK. 4. DEEP FRY FISH SLICES UNTIL THEY ARE LIGHT BROWN. DRY FISH SLICES ON PAPER TOWEL. 5. REMOVE ALL BUT TWO TB OF OIL FROM THE WOK. STIR FRY THE GARLIC, CHILIES, GINGER AND SCALLIONS. ADD THE MUSHROOMS, STIR IN THE SAUCE MIXTURE UNTIL SAUCE COMES TO A BOIL AND THEN STIR IN THE CORNSTARCH MIXTURE AND COOK UNTIL THICKENED. 6. RETURN THE FISH SLICES TO THE WOK, SWIRL IN SESAME SEED OIL. 7. EAT! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISH STICK BREAKFAST BROIL 1 PACKAGE (16 OUNCES) FROZEN FISH STICKS 1 CAN (8 1/2 OUNCES) SLICED PINEAPPLE, DRAINED 2 TABLESPOONS CRANBERRY ORANGE RELISH 4 ENGLISH MUFFINS, SPLIT AND TOASTED ARRANGE FISH STICKS AND PINEAPPLE SLICES ON LIGHTLY BUTTERED BAKING SHEET. FILL EACH PINEAPPLE SLICE WITH ROUNDED TEASPOONFUL CRANBERRY ORANGE RELISH. SET OVEN CONTROL AT BROIL OR 550 DEGREES. BROIL FISH STICKS AND PINEAPPLE SLICES 5 INCHES FROM HEAT ABOUT 5 MINUTES OR UNTIL FISH STICKS ARE GOLDEN. SERVE WITH ENGLISH MUFFINS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH STICKS WITH COCKTAIL SAUCE 1 PACKAGE (16 OUNCES) FROZEN FISH STICKS 1/2 CUP CATSUP 2 TO 3 TEASPOONS HORSERADISH 2 TABLESPOONS LEMON JUICE 1 TEASPOON SALT 1/2 TEASPOON LEMON PEPPER 1 CUP UNFLAVORED YOGURT COOK FISH STICKS AS DIRECTED ON PACKAGE. SERVE SAUCE WITH FISH. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH STICKS WITH CUCUMBER SAUCE 1 PACKAGE (16 OUNCES) FROZEN FISH STICKS 1/4 MEDIUM CUCUMBER 1 TEASPOON SALT 1/2 TEASPOON LEMON PEPPER 1 CUP UNFLAVORED YOGURT COOK FISH STICKS AS DIRECTED ON PACKAGE. CUT UNPARED CUCUMBER INTO 1 INCH PIECES. CHOP IN BLENDER; DRAIN THOROUGHLY. STIR CUCUMBER AND SEASONINGS INTO YOGURT. SERVE SAUCE WITH FISH. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH WITH CRUNCHY VEGETABLES 1 POUND FISH FILLETS 1/2 TEASPOON SALT 1/8 TEASPOON PEPPER 1/8 TEASPOON PAPRIKA 1 MEDIUM CARROT, SHREDDED (ABOUT 1/2 CUP) 1 LARGE STALK CELERY, FINELY CHOPPED (ABOUT 3/4 CUP) 3 GREEN ONIONS, FINELY CHOPPED (ABOUT 1/3 CUP) 1/2 TEASPOON SALT 1 TABLESPOON SALT 2 TABLESPOONS MARGARINE OR BUTTER IF FISH FILLETS ARE LARGE, CUT INTO 5 OR 6 SERVING PIECES. ARRANGE FISH IN UNGREASED 9 INCH PIE PLATE OR BAKING DISH 8 X 8 X 2 INCHES. SPRINKLE WITH 1/2 TEASPOON SALT, THE PEPPER AND PAPRIKA. SPOON CARROT, CELERY AND ONIONS ONTO FISH; SPRINKLE WITH 1/2 TEASPOON SALT AND THE LEMON JUICE. DOT WITH MARGARINE. COVER AND REFRIGERATE NO LONGER THAN 24 HOURS. ABOUT 45 MINUTES BEFORE SERVING, COOK COVERED IN 350 DEGREE OVEN UNTIL FISH FLAKES EASILY WITH FORK, ABOUT 45 MINUTES. MAKES 5 OR 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH WITH DASHI SAUCE (10/25/94) (0:06) INGREDIENTS: 2 FISH STEAKS 1" THICK 4 TBS WINE RICE (SUBST. RICE WINE) 1 CUP PLUS 1/4 CUP DASHI 1-2 TBS RED (NOT BROWN) MISO 2-3 TBS MUSHROOM SOY OR DARK SOY 2 TBS SHREDDED PICKLED OR YOUNG GINGER 2 SCALLIONS CHOPPED 2 TBS CHOPPED CORIANDER LEAVES 1 1/2 TBS WATER CHESTNUT POWDER (SUBST. RICE POWDER OR CORNSTARCH) DISSOLVED IN 4 TBS SAKE 10-15 TURNS OF PEPPER MILL PREFERABLY WHITE PEPPER DIRECTIONS: MARINATE THE FISH STEAKS IN WINE RICE FOR 1/2 TO 1 HOUR. PUT THE MISO IN A SMALL SAUCEPAN (USE LESS IF A DARK SALTY MISO). ADD 1/4 CUP DASHI SLOWLY, WHISKING TO BLEND IN THE MISO. ADD THE REMAINING MISO, 2 TBS SOY SAUCE, THE GINGER AND FRESHLY GROUND WHITE PEPPER. REMOVE THE FISH FROM THE MARINADE AND ADD MARINADE TO THE DASHI MIXTURE. BRING TO THE BOIL. STIR THE WATER CHESTNUT AND SAKE TOGETHER AND WHISK INTO THE DASHI. SIMMER UNTIL IT BECOMES A SAUCE -LIKE CONSISTENCY. TASTE FOR SEASONING, ADDING MORE SOY SAUCE AND OR PEPPER TO TASTE. KEEP HOT, BUT BELOW THE SIMMER WHILE BROILING THE FISH. PREHEAT AN OVEN TO 300 DEGREES. PAT THE FISH DRY AND SALT LIGHTLY. BROIL OR GRILL AT VERY HIGH HEAT FOR 2 MINUTES ON EACH SIDE. PUT ON HEATPROOF SERVING DISH IN THE OVEN FOR 3-4 MINUTES WHILE FINISHING THE SAUCE. DO NOT LET IT OVERCOOK. SABLE OR STURGEON SHOULD STILL ADHERE TO THE BONE AND BE PINK IN THE CENTER. SWORDFISH IS BEST IF COOKED TO MEDIUM RARE OR RARE. WHEN READY TO SERVE ADD THE CHOPPED SCALLION TO THE SAUCE AND POUR OVER THE FISH, SPRINKLING WITH THE CHOPPED CORIANDER.EXCELLENT WITH POLENTA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISH WITH LEMON & THYME (10/23/94) (23:04) INGREDIENTS: 3 LEMONS 1 TSP SALT 1/2 TSP PEPPER 1/2 TSP DRIED THYME 1 1/2 LB FISH FILLETS 2 TBS BUTTER DIRECTIONS: SQUEEZE 1/2 CUP LEMON JUICE FROM LEMONS. COMBINE THE JUICE, SALT PEPPER AND THYME IN A SHALLOW DISH. ADD THE FISH & TURN TO COAT. COVER AND REFRIGERATE FOR AT LEAST 30 MINUTES, TURNING 2 OR 3 TIMES. DRAIN THE FISH AND BRUSH WITH MELTED BUTTER AND PLACE ON PREHEATED GRILL. BROIL UNTIL OPAQUE THROUGHOUT. MAKES 4 SERVINGS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FISHERMAN'S PIE (10/25/94) (0:12) INGREDIENTS: 3 CUP POTATOES, MASHED 1/2 LB COD 3 CUP WATER 1/2 LB CATFISH 1/2 LB SHRIMP, PEELED AND DEVEINED 1 CUP WHITE CRAB MEAT 1/4 CUP BUTTER 2 TBS FLOUR 1 CUP PET MILK 1/2 TSP SALT 1 TSP TABASCO SAUCE 1 TBS WORCESTERSHIRE SAUCE 1 TBS PARSLEY 1/2 CUP CHEDDAR CHEESE DIRECTIONS: PRESS 2 CUPS POTATOES IN 9 INCH GLASS PIE PLATE TO FORM PIE SHELL. PUT COD IN SAUCE POT, COVER WITH WATER, BRING TO BOIL, LOWER HEAT AND SIMMER 5 MINUTES. ADD CATFISH AND SHRIMP AND SIMMER UNTIL CATFISH FLAKES AND SHRIMP ARE ABOUT DONE. DRAIN OFF STOCK AND RESERVE. FLAKE FISH; ADD CRAB TO SEAFOOD , PLACE MIXTURE IN POTATO SHELL AND SET ASIDE. MELT BUTTER IN SKILLET. ADD FLOUR AND STIR CONSTANTLY; DO NOT BROWN. ADD MILK AND A HALF CUP RESERVED FISH STOCK. WHISK UNTIL SMOOTH AND CREAMY. ADD SALT, TABASCO, WORCESTERSHIRE AND PARSLEY. MIX WELL. POUR SAUCE OVER SEAFOOD MIXTURE. PLACE REMAINING POTATOES IN PASTRY BAG, THEN PIPE RING OF POTATOES AROUND PIE, WITH ROSETTE IN THE MIDDLE. SPRINKLE PIE WITH CHEESE. BAKE AT 375 DEGREES FOR 40 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FOIL ENVELOPE FISH (08-25-93) (1:21) SERVINGS: 1 1/2 X GREEN PEPPER, SLICED 1/2 X TOMATO, SLICED 1 X GREEN ONION, SLICED 1/2 T BASIL 1 EA SALT 1 EA WHITE PEPPER 1 X FILET FIRM WHITE FISH 3 X SLICES LEMON CUT TIN FOIL INTO 12X16 INCH RECTANGLE. PLACE GREEN PEPPER, TOMATO AND GREEN ONION ON LOWER HALF OF FOIL SHEET. SPRINKLE WITH 1/4 TEASPOON BASIL, SALT AND PEPPER. PLACE FISH ON VEGETABLES. SPRINKLE WITH REMAINING BASIL, SALT AND PEPPER. TOP WITH LEMON SLICES. FOLD UPPER HALF OF FOIL OVER FISH AND VEGETABLES. DOUBLE FOLD EDGES OF FOIL TO MAKE A TIGHT 1/2 INCH SEAL. PLACE FOIL ENVELOPE ON BAKING SHEET AND BAKE AT 450F FOR 15 MINUTES OR UNTIL ENVELOPE PUFFS. TO SERVE, CUT AN "X" IN TOP OF ENVELOPE AND FOLD FOIL BACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED ANGLER FILLET (10/23/94) (22:43) INGREDIENTS: FISH FILLETS OLIVE OIL GARLIC SALT AND PEPPER BREAD CRUMBS PARSLEY DIRECTIONS: BECAUSE OF ITS DENSE FLESH THE ANGLER MUST BE CUT SLICED THIN TO BE GRILLED EASILY. THE BEST WAY IS THROUGH USE OF THE CONTINUOUS BUTTERFLY AS OUTLINED ABOVE. BUT, YOU CAN ALSO SLICE THE FILLET CROSSWISE INTO PIECES ABOUT 1/2 INCH THICK AND GRILL THEM ON SKEWERS. MARINATE IN OLIVE OIL, GARLIC, SALT, PEPPER, BREAD CRUMBS AND PARSLEY FOR ABOUT 1/2 HOUR. PUT ON A VERY HOT, OILED GRILL OVER MESQUITE CHARCOAL AND COOK UNTIL DONE, TAKING CARE NOT TO OVERCOOK. HOW TO FILLET AN ANGLER: REMOVE THE LOOSE OUTER SKIN FROM THE TAIL, TRIM THE DORSAL FIN AND, FOR BEST RESULTS, ESPECIALLY WHEN GRILLING, REMOVE ALL THE MEMBRANE UNDER THE SKIN OR IT'LL SHRINK AND DISTORT THE FILLET. CUT OFF THE TAIL WHERE THE FILLET STOPS. PLACE THE TAIL ON YOUR WORK SURFACE, VENTRAL SIDE DOWN, AND CUT VERTICALLY ALONG THE BONE TO REMOVE THE FILLET FROM ONE SIDE; REPEAT FOR THE OTHER SIDE. FROM HERE, YOU MAY WANT TO BUTTERFLY EACH FILLET. HOLD THE VENTRAL SIDE DOWN AND BONE SIDE VERTICAL. HOLDING THE KNIFE HORIZONTALLY ABOUT 3/8 INCH ABOVE YOUR WORK SURFACE, CUT FROM THE OUTSIDE TOWARD THE BONE SIDE TO WITHIN 1/4 INCH OF CUTTING THROUGH THE FILLET. UNFOLD THE UPPER PART OF THE FILLET UNTIL THE BONE SIDE IS FLAT AGAINST YOUR WORK SURFACE. IF THIS PART OF THE FILLET IS STILL THICK, YOU MAY WANT TO MAKE A SECOND CUT IN THE SAME PLANE AND UNFOLD THE REMAINING PART. YOU WANT TO END UP WITH THE ENTIRE FILLET REDUCED TO ABOUT 1/4 INCH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- GRILLED FISH FILLETS (10/25/94) (0:23) INGREDIENTS: 2 LB FISH FILLETS 2 GREEN PEPPERS, SLICED 2 SMALL ONIONS, SLICED 3 TBS MARGARINE OR BUTTER 2 TBS LEMON JUICE OR JUICE OF ONE LEMON 1/4 TSP PEPPER DIRECTIONS: CUT FILLETS INTO SERVING PORTIONS. PLACE EACH PIECE OF FISH SKIN DOWN ON ABOUT A 12IN X 12IN SHEET ALUMINUM FOIL.PUT A LITTLE DAB OF MARGARINE OR BUTTER ON EACH PIECE OF FISH. MIX REMAINING INGREDIENTS AND POUR OVER FISH. WRAP AND SEAL FISH. COOK ON HOT GRILL ABOUT FOUR INCHES FROM COALS ABOUT 10 MINUTES FOR EACH INCH OF THICKNESS OR UNTIL FISH FLAKES WITH A FORK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- GRILLED FISH IN FOIL (10/23/94) (18:32) SERVINGS: 4 1 LB FISH FILLETS,FRESH OR FROZEN 2 T MARGARINE OR BUTTER 1/4 C LEMON JUICE 1 T CHOPPED PARSLEY 1 T DILL WEED 1 T SALT 1/4 T PEPPER 1 X PAPRIKA 1 EA MED. ONION, THINLY SLICED ON 4 LARGE BUTTERED SQUARES OF HEAVY-DUTY ALUMINUM FOIL, PLACE EQUAL AMOUNTS OF FISH. IN SMALL SAUCEPAN, MELT MARGARINE; ADD LEMNON JUICE, PARSLEY, DILL WEED, SALT AND PEPPER. POUR EQUAL AMOUNTS OVER FISH. SPRINKLE WITH PAPRIKA; TOP WITH ONION SLICES. WRAP FOIL SECURELY AROUND FISH, LEAVING SPACE FOR FISH TO EXPAND. GRILL 5 TO 7 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES WITH FORK. REFRIGERATE LEFTOVERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- GRILLED FISH STEAKS MUSTARD BUTTER BELOW 3 POUND FISH STEAKS HALIBUT, SALMON, TUNA 3/4 TO 1 INCH THICK PREPARE MUSTARD BUTTER BELOW. PLACE FISH ON LIGHTLY GREASED GRILL (OR USE HINGED GRILL FOR EASIER TURNING) 4 INCHES FROM MEDIUM COALS. COOK 6 TO 8 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES EASILY WITH FORK. BASTE FREQUENTLY WITH MUSTARD BUTTER. SERVE WITH AVOCADO SAUCE BELOW. MAKES 6 SERVINGS. MUSTARD BUTTER-MIX 1/2 CUP BUTTER OR MARGARINE, MELTED, 1 1/2 TEASPOONS SALT, 1 TEASPOON PREPARED MUSTARD, 2 TEASPOONS LEMON JUICE AND DASH OF PEPPER. AVOCADO SAUCE 1 SMALL RIPE AVOCADO, PEELED AND PITTED 1/3 CUP DAIRY SOUR CREAM 1 TEASPOON LEMON JUICE 1/4 TEASPOON SALT A FEW DROPS RED PEPPER SAUCE MIX ALL INGREDIENTS IN BLENDER OR BEAT WITH ROTARY BEATER UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED FISH WITH LEMON & THYME (10/23/94) (15:48) INGREDIENTS: 3 LEMONS 1 TSP SALT 1/2 TSP PEPPER 1/2 TSP DRIED THYME 1 1/2 LB FISH FILLETS 2 TBS BUTTER DIRECTIONS: SQUEEZE 1/2 CUP LEMON JUICE FROM LEMONS. COMBINE THE JUICE, SALT PEPPER AND THYME IN A SHALLOW DISH. ADD THE FISH & TURN TO COAT. COVER AND REFRIGERATE FOR AT LEAST 30 MINUTES, TURNING 2 OR 3 TIMES. DRAIN THE FISH AND BRUSH WITH MELTED BUTTER AND PLACE ON PREHEATED GRILL. BROIL UNTIL OPAQUE THROUGHOUT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- GRILLED MARINATED FISH (10/23/94) (23:02) INGREDIENTS: 1/4 CUP LEMON JUICE 1 TBS VEGETABLE OIL 2 TBS SOY SAUCE 2 CLOVES MINCED GARLIC DIRECTIONS: MIX ALL INGREDIENTS AND USE TO MARINATE 1 1/2 LB OF FISH FOR 1 TO 2 HOURS. GRILL IN A BASKET OVER CHARCOAL UNTIL FISH FLAKES EASILY. SERVE WITH LEMON SLICES. (I LIKE COD FILLETS BEST.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- GRILLED SEAFOOD KABOBS (08-25-93) (1:24) SERVINGS: 4 1 LB LARGE SHRIMP (DEVEINED) 1 LB FRESH SEA SCALLOPS 1 LB LARGE MUSHROOMS 17 OZ BOTTLED BAR-B-Q SAUCE 1/4 C HONEY 4 T STONE GROUND DIJON MUSTARD 8 EA WOODEN SKEWERS 2 LB FRESH FRUIT (AS GARNISH) COMBINE THE BAR-B-Q SAUCE, HONEY AND MUSTARD IN A BOWL AND MIX WELL. PLACE ALTERNATING GROUPS OF SHRIMP, SEA SCALLOPS AND MUSHROOMS ON THE SKEWERS. PLACE COMPLETED KABOBS IN A BAKING PAN. SPOON THE MARINADE OVER THE KABOBS AND ALLOW TO SET FOR 12 HOURS (OR OVER- NIGHT) IN THE REFRIGERATOR. GRILL OVER DIRECT HEAT FOR 7 TO 8 MINUTES OR UNTIL THE SHRIMP HAVE TURNED PINK, TURING FREQUENTLY TO PREVENT BURNING. BASTE WITH MARINADE AND USE A COVERED GRILL TO INSURE SMOKEY FLAVOR. GARNISH WITH FRESH FRUIT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GULF-STYLE CREOLE FISH (03/16/94) (0:35) YIELD: 6 SERVINGS 2 T BUTTER OR MARGARINE 1/2 C GREEN BELL PEPPER,CHOPPED 1/4 C ONION,FINELY CHOPPED 1 LB TURBOT OR OTHER WHITE FISH 1 CN TOMATOES,STEWED(14.5OZ) 1 CN TOMATO PASTE(6OZ) 1/2 C SLICED MUSHROOMS 1 1/2 T CREOLE SEASONING BLEND 1 CN CLAMS,MINCED,DRAINED(6.5OZ) HOT COOKED RICE LEMON WEDGES 1. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT; ADD BELL PEPPER AND ONION AND COOK 6 TO 8 MINUTES OR UNTIL TENDER, STIRRING OCCASIONALLY. 2. ADD FISH AND COOK 5 MINUTES OR UNTIL FISH IS OPAQUE, STIRRING OCCASIONALLY. 3. STIR IN TOMATOES, TOMATO PASTE, MUSHROOMS AND SEASONING. 4. BRING TO A BOIL, REDUCE HEAT AND SIMMER 10 TO 15 MINUTES OR UNTIL SLIGHTLY THICKENED. 5. STIR IN MINCED CLAMS AND COOK, UNCOVERED, 2 MINUTES UNTIL THOROUGHLY HEATED, STIRRING OCCASIONALLY. 6. SERVE WITH RICE, GARNISHED WITH LEMON WEDGES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HALF-CROCKED FISH (10/23/94) (16:06) INGREDIENTS FOR BRINE SOLUTION: 1 CUP SALT 1 QT WATER INGREDIENTS: FISH FILLETS ONIONS, SLICED CARROTS SLICED SLICED CELERY SLICED LEMON DIRECTIONS: SOAK FILLETS OVER NIGHT IN BRINE SOLUTION. NEXT MORNING ADD PLACE ALTERNATE LAYERS OF SLICED FILLETS AND VEGETABLES IN CROCK OR JAR. SPRINKLE EACH LAYER WITH A MIXTURE OF PEPPERCORNS, BAY LEAVES, ALLSPICE AND MUSTARD SEEDS. DROWN THE WHOLE CONCOCTION WITH EQUAL PORTIONS OF WHITE VINEGAR AND WATER AND LET SOAK FOR AT LEAST A WEEK. KEEP REFRIGERATED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- IMPOSSIBLE SEAFOOD PIE 1 PACKAGE (6 OUNCES) FROZEN SHRIMP THAWED AND DRAINED, OR 1 CAN (6 1/2 OUNCES) TUNA DRAINED 1 CUP SHREDDED PROCESS SHARP AMERICAN CHEESE 1 PACKAGE (3 OUNCES) CREAM CHEESE, CUT INTO ABOUT 1/4 INCH CUBES 1/4 CUP SLICED GREEN ONIONS 1 JAR (2 OUNCES) CHOPPED PIMIENTO DRAINED IF DESIRED 2 CUPS MILK 1 CUP COMMERCIAL BAKING MIX 4 EGGS 3/4 TEASPOON SALT DASH OF NUTMEG HEAT OVEN TO 400 DEGREES GREASE PIE PLATE 10 X 1 1/2 INCHES. MIX SHRIMP, CHEESE, ONIONS AND PIMIENTO IN PLATE. BEAT REMAINING INGREDIENTS UNTIL SMOOTH, 15 SECOND IN A BLENDER ON HIGH OR 1 MINUTE WITH HAND BEATER. POUR INTO PLATE. BAKE UNTIL KNIFE INSERTED BETWEEN CENTER AND EDGE COMES OUT CLEAN, 35 TO 40 MINUTES. COOL 5 MINUTES. 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ISLAND SEAFOOD TREAT (10/23/94) (15:47) INGREDIENTS: 1 LB BACON, CUT IN 1/2 IN PIECES 5 STK CELERY, SLICED DIAGONALLY 2 TBS OLIVE OIL 2 RED BELL PEPPERS, DICED 1 LARGE ONION, DICED 6 CLOVES GARLIC, MINCED 2 14 OZ CANS PLUM TOMATOES 3 CHILI PEPPERS (OPTIONAL) MINCED 4 TSP DRY THYME 3 BAY LEAVES 1 TSP CAYENNE (OPTIONAL) 3 CUPS CLAM JUICE 2 CUPS CHICKEN STOCK 2 LBS GROUPER OR SNAPPER IN 2' SLICES 1 LB SHRIMP, PEELED DEVIENED 1 LB SEA SCALLOPS 1 LB LUMP CRAB MEAT, SHELLED GRATED RIND OF 2 ORANGES 1/4 CUP CHOPPED PARSLEY DIRECTIONS: IN A LARGE DUTCH OVEN OR HEAVY GAUGE POT, COOK BACON OVER MEDIUM HEAT UNTIL TRANSLUCENT. ADD CELERY AND COOK UNTIL TENDER. ADD OLIVE OIL, RED PEPPERS, ONION AND GARLIC. CONTINUE TO COOK UNTIL ALL VEGETABLES ARE TENDER. ADD TOMATOES, CHILI PEPPERS (IF YOU WANT IT HOT), THYME, BAY LEAVES AND CAYENNE PEPPER (ALSO IF YOU ARE GOING FOR HOT FLAVOR). COOK OVER LOW HEAT FOR 15 MINUTES. ADD CLAM JUICE AND CHICKEN BROTH. COOK PARTIALLY COVERED FOR 30 MORE MINUTES. ADD GROUPER OR SNAPPER FILLETS, SCALLOPS AND COOK OVER MEDIUM HEAT FOR TWO MINUTES. ADD SHRIMP AND COOK 3 MORE MINUTES. ADD CRABMEAT AND COOK ANOTHER MINUTE. STIR AFTER EACH ADDITION. FOLD INTO GRATED ORANGE RIND, SPRINKLE WITH PARSLEY AND SERVE RIGHT AWAY WITH RICE. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- KOKODA (02/13/94) (23:28) YIELD: 4 SERVINGS 500 G FIRM FLESHED WHITE FISH 4 TB LIME JUICE 1 TIN THICK COCONUT CREAM 1 LG SPANISH ONION CHOPPED 1 TS CHILLIES CHOPPED 1 MD RED CAPSICUM DICED 1 C CHOPPED SHALLOTS 1 LG RIPE TOMATO DICED SALT AND GROUND PEPPER PUT FISH IN A STAINLESS STEEL OR GLASS BOWL, POUR OVER LIME JUICE. MIX JUICE INTO FISH AND LEAVE TO MARINADE AT LEAST FOUR HOURS IN REFRIGERATOR. ADD COCONUT CREAM AND ALL OTHER INGREDIENTS. MIX GENTLY AND SERVE ICE COLD AS AN APPETISER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LADIES SEAFOOD THERMIDOR 2 CANS (4 OUNCES EACH) SLICED MUSHROOMS 2 TABLESPOONS BUTTER OR MARGARINE 4 CANS (10 3/4 OUNCES EACH) CONDENSED CREAM OF SHRIMP SOUP 2 CANS (7 1/2 OUNCES EACH) CRABMEAT, DRAINED AND CARTILAGE REMOVED 4 CANS (4 1/2 OUNCES EACH) SHRIMP, DRAINED 2 CANS (5 OUNCES EACH) LOBSTER, DRAINED AND BROKEN APART 1 CUP MILK 1/2 TEASPOON DRY MUSTARD 1/2 TEASPOON PAPRIKA 1/8 TEASPOON CAYENNE RED PEPPER 1/4 CUP SHERRY CRISP CROUSTADES (BELOW) IN DUTCH OVEN OR ROASTING PAN, COOK AND STIR MUSHROOMS (WITH LIQUID) IN BUTTER UNTIL HEATED THROUGH. STIR IN REMAINING INGREDIENTS EXCEPT SHERRY AND CROUSTADES. HEAT TO BOILING, STIRRING CONSTANTLY. STIR IN SHERRY. SERVE OVER CROUSTADES. MAKES 12 SERVINGS. CRISP CROUSTADES HEAT OVEN TO 375 DEGREES CUT 3 UNSLICED LOAVES SANDWICH BREAD INTO 2 INCH SLICES. WITH COOKIE CUTTER OR CARDBOARD PATTERN, CUT SLICES INTO ROUNDS. CUT OUT CENTER OF EACH ROUND, LEAVING 1/2 INCH THICK WALL ON BOTTOM AND SIDES. BRUSH TOPS AND SIDE OF ROUNDS WITH MELTED BUTTER OR MARGARINE. BAKE ON UNGREASED BAKING SHEET 12 TO 15 MINUTES OR UNTIL GOLDEN. MAKES ABOUT 15 CROUSTADES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON DILL FISH (05-08-92) (1:03) 1/2 CUP MAYONNAISE 2 TABLESPOONS LEMON JUICE 1/2 TEASPOON GRATED LEMON PEEL 1 TEASPOON DILL WEED 1 POUND FISH FILLETS (SUCH AS COD, FLOUNDER OR CATFISH) STIR IN MAYONNAISE, JUICE, PEEL AND DILL WEED UNTIL WELL BLENDED. PLACE FISH ON GREASED GRILL RACK OF BROILER PAN. BRUSH WITH HALF OF SAUCE. GRILL OR BROIL 5 TO 8 MINUTES; TURN AND BRUSH WITH REMAINING SAUCE. CONTINUE GRILLING OR BROILING 5 TO 8 MINUTES OR UNTIL FISH FLAKES EASILY WITH FORK. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIME GLAZED FISH STICKS 1 PACKAGE (8 OUNCES) FROZEN FISH STICKS 1/4 CUP LIME MARMALADE, MELTED 2 TABLESPOONS LIME JUICE BAKE FISH STICKS AS DIRECTED ON PACKAGE FOR OVEN METHOD EXCEPT BLEND MARMALADE AND JUICE; SPOON ONTO FISH STICKS FOR THE LAST 5 MINUTES OF BAKING. MAKES 3 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIMED FISH FILLETS CLEAN AND FILLET A 3 POUND FISH (BASS, PIKE, MACKEREL OR TROUT) OR USE 2 POUNDS FROZEN FISH FILLETS, THAWED. WASH FISH AND PAT DRY; BRUSH WITH SALAD OIL AND SPRINKLE WITH PAPRIKA, PLACE FISH IN HINGED GRILL OR ON WELL GREASED GRILL 3 TO 4 INCHES FROM MEDIUM COALS. COOK 5 TO 7 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES EASILY WITH FORK, BASTING FREQUENTLY WITH MIXTURE OF 1/2 CUP MELTED BUTTER OR MARGARINE AND 1/4 CUP LIME JUICE. (SKIN MAY BLISTER AS FISH COOKS). JUST BEFORE SERVING SPRINKLE WITH SALT AND PEPPER. ERVE WITH LIME WEDGES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MENDOCINO SOLE (11-14-93) (16:46) 8 FILLETS OF SOLE 1 TSP MINCED ONION 1 TSP LEMON JUICE 1/2 C DRY WHITE WINE 1 C SEEDLESS GRAPES 1/4 C COGNAC 2 T BUTTER 2 T FLOUR 1 C CREAM 1/2 TSP MIXED VEGETABLE SEASONING WASH AND DRY SOLE. SET FILLETS IN BAKING DISH, SIDE BY SIDE. SPRINKLE ON MINCED ONION, LEMON JUICE, AND WINE. COVER AND BAKE 15 MINUTES AT 350 DEGREES. MEANWHILE, SLIGHTLY BRUISE GRAPES AND MARINATE IN COGNAC. MAKE A SAUCE OF BUTTER, FLOUR AND CREAM; ADD MIXED VEGETABLE SEASONING. COMBINE SAUCE WITH GRAPES AND COGNAC. POUR OVER SOLE FILLETS AND RETURN TO OVEN FOR 5 MINUTES. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MONKFISH CHILI (10/23/94) (22:51) INGREDIENTS: 3 LARGE TURKISH BAY LEAVES 1 TSP SALT 1/4 TSP GROUND CUMIN 1/4 TSP DRIED THYME, CRUMBLED 1/4 TSP DRIED BASIL, CRUMBLED 1/4 TSP DRIED OREGANO, CRUMBLED 1/4 TSP DRIED MARJORAM, CRUMBLED 1/4 TSP CAYENNE PEPPER 1/4 TSP DRIED RED PEPPER FLAKES 2 TBS VEGETABLE OIL 1 LARGE ONION, COARSELY CHOPPED 2 GREEN BELL PEPPERS, SLICED 1/3 CUP TOMATO PASTE 2 1/2 CUPS RICH FISH STOCK 1 3/4 LB TOMATOES, PEELED, DICED 2 CUPS COOKED RED KIDNEY BEANS 2 LBS MONKFISH CUT, 1/4 INCH DICE 1/4 CUP CHILI POWDER 1 TBS CAJUN SEAFOOD MAGIC DIRECTIONS: COMBINE THE FIRST NINE INGREDIENTS IN A SMALL BOWL. HEAT OIL IN A HEAVY LARGE SAUCEPAN OVER MEDIUM HEAT. ADD ONION AND COOK UNTIL TRANSLUCENT, STIRRING, FOR ABOUT 8 MINUTES. MIX IN THE BELL PEPPERS AND CONTINUE TO COOK FOR ANOTHER 3 MINUTES. ADD HERB AND SPICE MIXTURE AND STIR FOR 5 MINUTES MORE. ADD TOMATO PASTE AND COOK FOR ANOTHER 2 MINUTES. KEEP STIRRING! ADD FISH STOCK AND TOMATOES, INCREASE HEAT TO BOILING. ADD BEANS AND RETURN TO BOIL. REDUCE HEAT AND SIMMER UNTIL BEANS ARE HEATED THROUGH. ADD FISH AND SPRINKLE WITH CHILI POWDER, COOK AND STIR FOR ABOUT 2 MINUTES, UNTIL FISH IS ALMOST OPAQUE. ADD SEAFOOD MAGIC, STIR, REMOVE FROM HEAT, ADJUST SEASONING AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- NUKED ORANGE ROUGHY (10/25/94) (0:38) INGREDIENTS: 3 FISH FILLETS (1/2 TO 1 FILLET PER PERSON) MARGARINE ONION POWDER BLACK PEPPER LEMON JUICE DIRECTIONS: WASH AND DRY FILLETS. PLACE IN SHALLOW GLASS MICROWAVE DISH. DOT WITH MARGARINE. SPRINKLE LIGHTLY WITH ONION POWDER AND PEPPER. COVER CONTAINER WITH PLASTIC WRAP. NUKE FOR 3 MINUTES ON HIGH. REST FOR 5 MINUTES. NUKE ON 1/2 POWER FOR 3 MINUTES. SERVE WITH LEMON JUICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- OVEN CRISPY FISH FILLETS (05-08-92) (23:08) 2 POUNDS FISH FILLETS, ANY KIND, FRESH OR FROZEN 1/2 CUP FRESH LEMON JUICE 1/2 TO 1 CUP BRAN 1/4 CUP GRATED PARMESAN CHEESE 1 TEASPOON SALT AND PEPPER NO STICK COOKING SPRAY PREHEAT OVEN TO 350 DEGREES, THAW FISH FILLETS IF NECESSARY. POUR LEMON JUICE ON FISH FILLETS IN 9 X 12 INCH OBLONG BAKING DISH, AND SET ASIDE FOR 5 MINUTES. REMOVE FISH AND COAT WITH COMBINED BRAN, CHEESE, SALT AND PEPPER. REPLACE FILLETS IN A SINGLE LAYER IN THE BAKING DISH. SPRAY WITH COOKING SPRAY OR DRIZZLE WITH MELTED MARGARINE; ADD MORE SALT AND PEPPER TO TASTE. BAKE UNCOVERED AT 350 DEGREES FOR 20 TO 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEPPERY FISH STIR-FRY (10/24/94) (20:07) INGREDIENTS: 1 CAN PINEAPPLE CHUNKS, JUICE 1 TBSP CORNSTARCH 1/4 CUP SOY SAUCE 1/4 TSP CRUSHED RED PEPPER 1 LB SKINLESS FILLETS, BITE SIZED 2 TBSP COOKING OIL 2 SMALL GREEN PEPPERS, CHUNKED 1/2 CUP SLIVERED ALMONDS HOT COOKED RICE DIRECTIONS: DRAIN PINEAPPLE, RESERVE JUICE. SET PINEAPPLE ASIDE. COMBINE PINEAPPL JUICE AND CORNSTARCH. ADD SOY SAUCE AND CRUSHED RED PEPPER. SET ASIDE. IN A WOK OR LARGE SKILLET STIR-FRY FISH PIECES IN HOT OIL 3 MINUTES; REMOVE FROM WOK. STIR-FRY RED PEPPER 1 MINUTE. ADD ALMONDS; STIR FRY 1 MINUTE MORE. STIR PINEAPPLE JUICE MIXTURE; ADD TO WOK. COOK AND STIR UNTIL THICKENED AND BUBBLY. COOK AND STIR 1 MINUTE MORE. ADD FISH AND PINEAPPLE. HEAT THROUGH. SERVE OVER RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- POACHED FISH 1 1/2 LB FILLET FISH 1 CHOPPED ONION 4 SLICES LEMON 1 TABLESPOON CHOPPED PARSLEY 1 TEASPOON SALT 1/4 TEASPOON PEPPER 1 TEASPOON CHOPPED DILL WEED IN A LARGE SKILLET, HEAT TO BOILING 1 INCH OF WATER WITH ALL INGREDIENTS EXCEPT FISH. PLACE FISH IN A SINGLE LAYER IN SKILLET. COVER AND SIMMER UNTIL FISH FLAKES EASILY (ABOUT 5 MINUTES). TRY ADDING 2 TABLESPOON OF VERMOUTH (FOR STANDARD SERVING SIZE). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POACHED FISH 1 1 MEDIUM ONION, SLICED 3 SLICES LEMON 3 SPRIGS PARSLEY 1 BAY LEAF 1 TEASPOON SALT 2 PEPPERCORNS 1 POUND FISH FILLETS POUR WATER (1 1/2 INCHES) INTO LARGE SKILLET; ADD ONION, LEMON SLICES, PARSLEY, BAY LEAF, SALT AND PEPPERCORNS AND HEAT TO BOILING. ARRANGE FISH IN SINGLE LAYER IN SKILLET. COVER TIGHTLY; SIMMER 4 TO 6 MINUTES OR UNTIL FISH FLAKES EASILY WITH A FORK. MAKES 3 SERVINGS 140 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK FISH ASPIC (12-02-93) (0:03) SERVINGS: 1 3 C FISH STOCK FRESHLY GROUND PEPPER 1 C TOMATO JUICE 1 TS SUGAR 4 ENVELOPES UNFLAVORED 2 EGGSHELLS, CRUSHED GELATIN 2 EGG WHITES, LIGHTLY BEATEN SALT 2 TB COGNAC IN A SAUCEPAN COMBINE THE FISH STOCK WITH THE TOMATO JUICE, GELATIN, SALT, PEPPER, SUGAR, EGG SHELLS AND EGG WHITES AND HEAT SLOWLY, STIRRING CONSTANTLY, UNTIL THE MIXTURE BOILS UP IN THE PAN. REMOVE THE PAN FROM THE HEAT AND STIR IN THE COGNAC. STRAIN THE MIXTURE THROUGH A SIEVE LINED WITH A FLANNEL CLOTH THAT HAS BEEN RINSED IN COLD WATER AND WRUNG OUT. IF THE ASPIC STARTS TO SET OR BECOMES TOO FIRM IT MAY BE REHEATED, THEN BROUGHT TO ANY DESIRED TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAVORY SEAFOOD CUSTARD (03/16/94) (0:35) YIELD: 4 SERVINGS 1 CN CLAM JUICE (8 OZ) 4 LARGE EGG WHITES 2 T FISH SAUCE* 2 T MINCED FRESH GINGER 2 T FINELY SHREDDED GREEN ONION ------------------------COOKED CLAMS----------------------------- 4 CLAMS IN SHELLS 1/4 C WATER 1. PLACE 1 CLAM IN EACH OF 4 CUSTARD CUPS OR BOWLS (3/4 CUP SIZE). SET THE CUPS IN A LARGE BAKING PAN AT LEAST 2" DEEP. 2. IN A BOWL, COMBINE RESERVED 1/4 CUP LIQUID FROM COOKED CLAMS, CLAM JUICE, 1/4 CUP WATER, EGG WHITES, 2 TEASPOONS FISH SAUCE, AND GINGER; BEAT LIGHTLY JUST TO BLEND. POUR 1/4 OF THE MIXTURE INTO EACH CUP. 3. SET PAN ON CENTER RACK OF A 325'F. OVEN. POUR BOILING WATER INTO PAN AROUND CUPS TO LEVEL OF CUSTARD. BAKE UNTIL CUSTARD JIGGLES ONLY SLIGHTLY WHEN GENTLY SHAKEN, 25-35 MINUTES. LIFT CUPS FROM PAN. LET STAND AT LEAST 10 MINUTES. IF MADE AHEAD, COOL, COVER, AND CHILL UP TO A DAY. GARNISH WITH ONION. OFFER WARM OR COLD, WITH FISH SAUCE TO ADD TO ADD TO TASTE. *** COOKED CLAMS *** 1. SCRUB AND RINSE CLAMS, SUITABLE FOR STEAMING (ABOUT 1 1/2" WIDE). IN A 1 1/2 QUART PAN, BRING WATER TO A BOIL. ADD CLAMS; COVER AND SIMMER UNTIL THEY OPEN, ABOUT 5 MINUTES. 2. OR, TO COOK IN A MICROWAVE OVEN, PLACE CLAMS IN A MICROWAVE-SAFE 1 QUART CONTAINER. COVER WITH PLASTIC WRAP AND COOK AT FULL POWER (100 PERCENT), CHECKING EVERY 30 SECONDS, UNTIL CLAMS OPEN, 2-3 MINUTES TOTAL. 3. REMOVE THE CLAMS AS THEY OPEN; CONTINUE COOKING UNTIL ALL ARE OPEN. (IF A CLAM DOESN'T OPEN, DISCARD IT AND COOK ANOTHER.) USE CLAMS WARM OR COOL. RESERVE 1/4 CUP OF THE COOKING LIQUID. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCALLOPED FISH 1 1 POUND PACKAGE FROZEN FISH FILLETS, THAWED AND CUT IN 1 INCH PIECES 2 CUPS WATER 1/4 CUP FINELY CHOPPED ONION 1/4 CUP FINELY CHOPPED GREEN PEPPER 1 TABLESPOON BUTTER OR MARGARINE, MELTED 2 BEATEN EGGS 1 1/2 CUPS MILK 1 1/2 CUPS COARSELY CRUMBLED SALTINE CRACKERS (20 CRACKERS) 1 1 POUND CAN PEAS AND CARROTS, DRAINED 1 TABLESPOON LEMON JUICE 2 TEASPOONS WORCESTERSHIRE SAUCE 1/8 TEASPOON PEPPER 2 OUNCES SHARP PROCESS AMERICAN CHEESE, SHREDDED (1/2 CUP) PLACE FISH IN WATER. SIMMER, COVERED, 3 MINUTES; DRAIN WELL. COOK ONION AND GREEN PEPPER IN BUTTER UNTIL TENDER. COMBINE EGGS, MILK, AND CRACKER CRUMBS. STIR IN FISH, ONION, GREEN PEPPER, PEAS AND CARROTS, LEMON JUICE, WORCESTERSHIRE SAUCE, AND PEPPER. TURN MIXTURE INTO 2 QUART CASSEROLE. BAKE IN A MODERATE OVEN (350 DEGREES) UNTIL SET, ABOUT 50 MINUTES. SPRINKLE WITH CHEESE; BAKE 5 MINUTES LONGER. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEAFOOD AND RICE 3 CUPS COOKED SEAFOOD (LARGE PIECES) 1/4 CUP MARGARINE OR BUTTER 2 TABLESPOONS LEMON JUICE 1 CAN (10 3/4 OUNCES) CONDENSED CREAM OF SHRIMP SOUP 1 CUP MILK 3 CUPS HOT COOKED RICE 1/4 CUP BUTTERED BREAD CRUMBS LEMON SLICES COOK AND STIR SEAFOOD IN MARGARINE UNTIL HEATED THROUGH. STIR IN LEMON JUICE, SOUP AND MILK; HEAT THROUGH, STIRRING FREQUENTLY. SERVE ON RICE; SPRINKLE WITH BREAD CRUMBS. GARNISH WITH LEMON SLICES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEAFOOD CHILI (05-01-93) (17:16) 1/4 C OLIVE OIL 2 C CHOPPED ONIONS 2 LEEKS, WHITE PART ONLY, TRIMMED AND CHOPPED 1 LARGE CELERY STALK, CHOPPED 8 GARLIC CLOVES, MINCED 5 TSP DRIED OREGANO, PREFERABLY MEXICAN 35 OZ ITALIAN PLUM TOMATOES, UNDRAINED IF CANNED 16 OZ CLAM JUICE 2 C DRY RED WINE 1/2 C "SANTA CRUZ RED CHILI PASTE" 5 TSP FRESHLY TOASTED CUMIN SEED 1 T. SALT 1 TSP CAYENNE PEPPER 2 RED BELL PEPPERS,SEEDED, DEVEINED, CUT INTO 1/2 INCH DICE 12 LITTLENECK CLAMS 12 MUSSELS, SCRUBBED AND DEBEARDED 1 1/2 LB SCROD OR OTHER LEAN WHITE FISH, CUT INTO 1 INCH PIECES 12 LARGE SHRIMP, PEELED AND DEVEINED 3/4 LB BAY SCALLOPS 1/2 C MINCED FRESH CILANTRO (CHINESE PARSLEY, CORIANDER) HEAT OIL IN HEAVY DUTCH OVEN OVER LOW HEAT. ADD ONION, LEEKS, AND CELERY. COVER AND COOK UNTIL TENDER, ABOUT 15 MINUTES. ADD GARLIC AND OREGANO, COOK ANOTHER 10 MINUTES THEN ADD TOMATOES, BREAKING UP WITH A SPOON. BLEND IN THE CLAM JUICE, WINE, CHILI PASTE*, CUMIN, SALT AND CAYENNE. BRING TO A BOIL, SKIMMING OCCASIONALLY. REDUCE HEAT AND SIMMER, PARTIALLY COVERED, FOR ABOUT 1 HOUR, SKIMMING. MIX IN BELL PEPPERS. SIMMER UNCOVERED FOR 20 MINUTES. COOL. REFRIGERATE OVERNIGHT. BRING CHILI TO A BOIL. ADJUST HEAT SO THAT LIQUID SIMMERS BRISKLY. SKIM WELL AND ADJUST SEASONINGS. ADD CLAMS AND MUSSELS. COVER AND COOK UNTIL SHELLFISH OPEN, 5 TO 10 MINUTES. DISCARD ANY THAT DO NOT OPEN. GENTLY STIR IN SCROD AND SHRIMP. COVER AND SIMMER FOR A MINUTE. ADD SCALLOPS, COVER AND SIMMER UNTIL FISH IS JUST OPAQUE, ABOUT 2 MINUTES. LADLE CHILI INTO BOWLS. TOP WITH CILANTRO. SERVES 6 GENEROUSLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEAFOOD COQUILLES 1 PACKAGE (12 OUNCES) FROZEN SCALLOPS, THAWED, DRAINED AND QUARTERED 1 PACKAGE (10 OUNCES) FROZEN COOKED SHRIMP, THAWED AND DRAINED 1 CAN (6 OUNCES) SLICED MUSHROOMS, DRAINED 2 CANS (10 OUNCES EACH) CONDENSED CREAM OF SHRIMP SOUP 1 TABLESPOON GRATED LEMON PEEL 1 TABLESPOON CHOPPED CHIVES GRATED PARMESAN CHEESE OR FRIED ONION RINGS HEAT OVEN TO 400 DEGREES MIX THOROUGHLY ALL INGREDIENTS EXCEPT CHEESE. PLACE ABOUT 1 CUP MIXTURE IN EACH OF 5 OR 6 BAKING SHELLS OR INDIVIDUAL CASSEROLES; PLACE SHELLS ON BAKING SHEET. BAKE 15 MINUTES. REMOVE FROM OVEN; TOP SHELLS WITH CHEESE AND BAKE 2 TO 3 MINUTES LONGER. MAKES 5 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEAFOOD COQUILLES WITH POTATOES 1 PACKAGE (12 OUNCES) FROZEN SCALLOPS, THAWED, DRAINED AND QUARTERED 1 PACKAGE (10 OUNCES) FROZEN COOKED SHRIMP, THAWED AND DRAINED 1 CAN (6 OUNCES) SLICED MUSHROOMS, DRAINED 2 CANS (10 OUNCES EACH) CONDENSED CREAM OF SHRIMP SOUP 1 TABLESPOON GRATED LEMON PEEL 1 TABLESPOON CHOPPED CHIVES GRATED PARMESAN CHEESE OR FRIED ONION RINGS HEAT OVEN TO 400 DEGREES MIX THOROUGHLY ALL INGREDIENTS EXCEPT CHEESE. PLACE ABOUT 1 CUP MIXTURE IN EACH OF 5 OR 6 BAKING SHELLS OR INDIVIDUAL CASSEROLES; PLACE SHELLS ON BAKING SHEET. BEFORE BAKING, PREPARE INSTANT POTATOES AS DIRECTED ON THE PACKAGE FOR 4 SERVINGS. PLACE POTATOES IN PASTRY TUBE; PIPE MIXTURE AROUND EDGE OF EACH FILLED BAKING SHELL. SPRINKLE WITH PAPRIKA OR GRATED PARMESAN CHEESE. BAKE 15 MINUTES. REMOVE FROM OVEN; TOP SHELLS WITH CHEESE AND BAKE 2 TO 3 MINUTES LONGER. MAKES 5 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEAFOOD LASAGNA (01/08/94) (0:12) SERVINGS: 8 1/2 C BUTTER 1/2 C FLOUR 1/2 T SALT 2 C GARLIC; CRUSHED 2 C MILK 2 C CHICKEN BROTH 1/4 T PEPPER 1 T BASIL 2 C MOZZARELLA CHEESE, SHREDDED 1/2 C GREEN ONIONS, CHOPPED 15 EA LASAGNA NOODLES: UNCOOKED 1 C COTTAGE CHEESE; SMALL CURD 2/3 C COOKED SHRIMP CUT BITE SIZE 2/3 C COOKED BAY SCALLOPS BITE SIZE 2/3 C CRABMEAT CUT BITE SIZE 1/3 C DRY WHITE WINE HEAT BUTTER IN A LARGE SAUCEPAN OVER LOW HEAT UNTIL MELTED. ADD GARLIC. STIR IN FLOUR AND SALT. COOK,STIRRING CONSTANTLY UNTIL BUBBLY. REMOVE FROM HEAT. STIR IN MILK, BROTH AND WHITE WINE. RETURN TO STOVE AND HEAT TO BOILING, STIRRING CONSTANTLY. BOIL FOR 1 MINUTE. ADD MOZZARELLA CHEESE,ONIONS, BASIL AND PEPPER. COOK OVER LOW HEAT UNTIL CHEESE IS MELTED, STIRRING CONSTANTLY. SPREAD ABOUT 1 1/2 CUPS OF THE SAUCE IN AN UNGREASED 9X13 PAN. TOP WITH UNCOOKED LASAGNA NOODLES, OVERLAPPING AS NEEDED. SPREAD THE CHEESE OVER THE NOODLES. SPREAD WITH ANOTHER 1 1/2 CUPS OF SAUCE AND THEN TOP WITH ANOTHER 5 LASAGNA NOODLES. SPREAD SEAFOOD OVER THIS LAYER AND TOP WITH ANOTHER 1 1/2 CUPS OF SAUCE. COVER WITH THE LAST 5 LASAGNA NOODLES AND TOP WITH ALL OF THE REMAINING SAUCE. IF DESIRED, TOP WITH 1/2 CUP GRATED PARMESAN CHEESE. BAKE, UNCOVERED AT 350~F FOR 35 - 45 MINUTES OR UNTIL THE NOODLES ARE TENDER. LET STAND FOR 15 MINUTES BEFORE CUTTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEAFOOD ON A GRILL (10/24/94) (20:18) INGREDIENTS: 1 CUP BUTTER OR MARGARINE 1/2 TSP TARRAGON 3 CLOVES GARLIC, CHOPPED 1/2 TSP ROSEMARY 1/2 TSP THYME 1/2 CUP LEMON JUICE SALT AND PEPPER TO TASTE SIMMER BUTTER, LEMON JUICE AND ALL SPICES IN PAN ON STOVE FOR A FEW MINUTES. MAKE PACKAGES IN DOUBLED HEAVY DUTY TIN FOIL. PUT IN FILLET, CLAMS, A HALF A LOBSTER TAIL, SHRIMP, SCALLOPS, ANYTHING WILL DO BUT A MIX IS BEST. DIVIDE THE BUTTER SAUCE AMONG THE PACKAGES AND SEAL THE FOIL WELL. COOK ON THE GRILL, SEALED SIDE FIRST FOR 10 MIN. THEN TURN OVER & WHEN IT STARTS STEAMING WELL IT IS DONE. CAN BE DONE IN THE OVEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SEAFOOD THERMIDOR (05-08-92) (22:52) 1/2 POUND SMALL SCALLOPS 1/2 POUND SMALL SHRIMP 1/2 CUP BRAN 8 TO 10 SCALLIONS, DICED 1 GARLIC CLOVE, MINCED (OR 1/2 TEASPOON GARLIC POWDER) 1 TABLESPOON SOFT MARGARINE 1 CAN CONDENSED CREAM OF SHRIMP OR MUSHROOM SOUP 1/4 CUP WHITE WINE 1/2 CUP WATER 1/4 CUP SHREDDED MOZZARELLA CHEESE 1/4 CUP BRAN 1/4 CUP GRATED PARMESAN CHEESE PARSLEY FLAKES 3 TO 4 CUPS COOKED RICE IN OVEN PROOF COOKING DISH OVER MEDIUM HEAT, SAUTE SCALLOPS, SHRIMP, 1/2 CUP BRAN, SCALLIONS, AND GARLIC IN MARGARINE. ADD SOUP, WINE AND WATER AND SIMMER 20 TO 30 MINUTES. ADD SHREDDED CHEESE AND STIR UNTIL MELTED. SPRINKLE 1/4 CUP BRAN ON TOP OF THE SEAFOOD MIXTURE, SPRINKLE THE PARMESAN CHEESE OVER THE BRAN, AND TOP WITH PARSLEY FLAKES. BROIL 2 TO 3 MINUTES, UNTIL BRAN CRUST IS GOLDEN BROWN. SERVE OVER RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEVICHE (08-23-92) (2:33) 1/4 CUP FRESH LEMON JUICE 1/4 CUP FRESH LIME JUICE 1 MEDIUM SIZE SWEET GREEN PEPPER, CORED, SEEDED, AND DICED 2 STALKS CELERY, DICED 3 TABLESPOONS MINCED PARSLEY 2 TABLESPOONS CILANTRO 2 CLOVES GARLIC, MINCED 2 TEASPOONS MINCED FRESH GINGER 2 TEASPOONS CHILI POWDER 1/2 TEASPOON SALT 1/4 TEASPOON RED PEPPER FLAKES 1 1/2 POUNDS RAW SEAFOOD (1/2 POUND BAY SCALLOPS, 1/2 POUND TUNA, 1/2 POUND SHARK 2 TABLESPOONS OLIVE OIL LETTUCE LEAVES FOR GARNISH IN A MEDIUM GLASS BOWL MIX THE LEMON JUICE, LIME JUICE, GREEN PEPPER, CELERY, PARSLEY, CILANTRO, GARLIC, GINGER, CHILI POWDER, SALT AND RED PEPPER FLAKES. ADD THE SEAFOOD AND TOSS WELL. COVER AND REFRIGERATE FOR AT LEAST 6 HOURS. BEFORE SERVING ADD THE OLIVE OIL AND TOSS WELL. ARRANGE ON A BED OF LETTUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHELLFISH COCKTAIL SAUCE (06/25/93) (3:24) STIR IN A SMALL SKILLET OVER LOW HEAT UNTIL MELTED AND CARMELIZED: 2 TABLESPOONS SUGAR ADD: 2 TABLESPOONS BUTTER 2 TABLESPOONS FINELY CHOPPED ONION 2 TABLESPOONS COCKTAIL CATSUP 6 TABLESPOONS MAYONNAISE CHILL THE SAUCE. SERVE IT OVER CHILLED CLAMS, OYSTERS, CRAB OR LOBSTER MEAT IN INDIVIDUAL GLASSES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHRIMP & SCALLOP KABOBS (10/23/94) (18:33) SERVINGS: 6 1 LB LARGE RAW SHRIMP 1 LB SEA SCALLOPS, CUT IN HALF 1/2 C VEGETABLE OIL 1/4 C LEMON JUICE 2 T CHOPPED CRYSTALIZED GINGEROR 1 1/2 T GROUND GINGER 1 T ONION POWDER 16 OZ (1 CN) PINAPPLE CHUNKS 2 EA SMALL ZUCCHINI, SLICED PEEL AND DEVINE SHRIMP. DRAIN PINAPPLE CHUNKS. USE IMPORTED SOY SAUCE IF AVAILABLE FOR BETTER TASTE. USE DOMESTIC IF THAT IS ALL THAT IS AVAILABLE. IN MEDIUM BOWL, COMBINE OIL, LEMON JUICE, SOY SAUCE, GARLIC, GINGER AND ONION POWDER; MIX WELL. ADD SHRIMP AND SCALLOPS. COVER; REFRIGERATE 3 HOURS OR OVERNIGHT. PLACE SHRIMP, SCALLOPS, PINEAPPLE AND ZUCCHINI ON BAMBOO SKEWERS THAT HAVE SOAKED 1 HOUR IN WATER OR ON METAL SKEWERS. GRILL OR BROIL 3 TO 6 MINUTES PERSIDE OR UNTIL SHRIMP ARE PINK, BASTING FREQUENTLY WITH MARINADE. REFRIGERATE LEFTOVERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SIMPLE FISH IN FOIL (10/23/94) (22:08) INGREDIENTS: 1 LB FROZEN FISH FILLETS 1/4 TSP DRIED DILL WEED 2 TBS LEMON JUICE 4 SLICES ONION 2 POTATOES, IN 1/4 INCH STRIPS 2 MED CARROTS, CUT IN 1/8 INCH SLICES 1 CUP FRENCH STYLE GREEN BEANS DIRECTIONS: 1. PLACE EACH FROZEN FISH FILLET IN THE CENTER OF A PIECE OF FOIL, 12 X 18 INCHES. 2. COMBINE DILL AND LEMON JUICE. DRIZZLE OVER FILLETS. 3. TOP WITH ONION SLICES. ARRANGE POTATOES AND CARROTS ON SIDES OF FILLETS. TOP WITH GREEN BEANS. 4. SEAL FOIL TIGHTLY AND PLACE ON UNGREASED BAKING SHEET. 5. BAKE AT 425 DEGREES UNTIL FORK TENDER, ABOUT 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SKILLET PAELLA 1 PACKAGE (12 OUNCES) FROZEN PEELED SHRIMP 1 CAN (7 TO 8 OUNCES) MINCED CLAMS 1 CAN (5 OUNCES) BONED CHICKEN 1 CAN (16 OUNCES) TOMATOES 1 PACKAGE (10 OUNCES) FROZEN GREEN PEAS, BROKEN APART 2 CUPS UNCOOKED INSTANT RICE 2 TABLESPOONS INSTANT MINCED ONION 1 TEASPOON PAPRIKA 1 TEASPOON INSTANT CHICKEN BOUILLON 1/4 TEASPOON CAYENNE RED PEPPER 1/8 TEASPOON SAFFRON (OPTIONAL) RINSE FROZEN SHRIMP UNDER RUNNING COLD WATER TO REMOVE ICE CRYSTALS. STIR TOGETHER ALL INGREDIENTS IN LARGE SKILLET. HEAT TO BOILING, STIRRING OCCASIONALLY. REDUCE HEAT; SIMMER 5 MINUTES. REMOVE SKILLET FROM HEAT. COVER TIGHTLY; LET STAND ABOUT 10 MINUTES. MAKES 4 OR 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SO EASY FISH (08-25-93) (1:31) SERVINGS: 2 2 EA FILLETS WHITE FISH, 8 OZ 1/2 T OIL 1/4 C FRESH BREAD CRUMBS 1 T GRATED PARMESAN CHEESE 1/8 T GARLIC POWDER 1/8 T LEMON PEPPER PREHEAT OVEN TO 425F. RINSE FISH AND PAT DRY. LIGHTLY GREASE A SMALL SHALLOW BAKING PAN WITH SOME OF OIL. RUB REMAINING OIL OVER TOP OF FISH. IN A SMALL BOWL, COMBINE REMAINING INGREDIENTS AND SPRINKLE OVER FISH. BAKE, UNCOVERED, ABOUT 20 MIN. OR UNTIL FISH FLAKES EASILY. CAL: 169; FAT 3 G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOLE AMANDINE (02/02/93) (0:10) MSB 1 TO 1 1/2 POUNDS SOLE FILLETS 1/4 CUP BUTTER OR MARGARINE 1/4 CUP ALL-PURPOSE FLOUR 1 TEASPOON INSTANT CHICKEN BOUILLON DASH WHITE PEPPER DASH CAYENNE 1 CUP TABLE CREAM 1 CUP SLICED FRESH MUSHROOMS 1 TABLESPOON SNIPPED FRESH PARSLEY 1/4 CUP DRY WHITE WINE TOASTED ALMONDS CUT SOLE FILLETS INTO SERVING SIZE PIECES. ARRANGE IN 8 INCH SQUARE BAKING DISH, WITH THICKEST PORTIONS TOWARD OUTSIDE OF DISH. SET ASIDE. PLACE BUTTER IN 4 CUP MEASURE. MICROWAVE AT HIGH FOR 30 SECONDS TO 1 MINUTE, OR UNTIL BUTTER MELTS. STIR IN FLOUR, BOUILLON, WHITE PEPPER AND CAYENNE. BLEND IN CREAM. STIR IN MUSHROOMS AND PARSLEY. MICROWAVE AT HIGH FOR 2 1/2 TO 3 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING EVERY MINUTE. BLEND IN WINE. POUR OVER FILLETS. COVER WITH WAX PAPER. MICROWAVE AT HIGH FOR 5 MINUTES. REARRANGE FILLETS. SPRINKLE WITH ALMONDS. ARE-COVER. MICROWAVE FOR 3 TO 7 MINUTES LONGER, OR UNTIL FISH FLAKES EASILY WITH FORK. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOLE EN GOUGONS 1 LB FILLET OF SOLE 1 YOLK EGG 1/4 CUP MILK 1/8 TEASPOON SALT 1 DASH PEPPER 3/4 CUP DRY BREAD CRUMBS 3/4 CUP PEANUT OIL CUT FILLET OF SOLE DIAGONALLY INTO 1/2 INCH STRIPS. BEAT TOGETHER EGG YOLK, MILK, SALT AND PEPPER UNTIL WELL BLENDED. SOAK FISH STRIPS IN EGG MIXTURE FOR A FEW MINUTES. COAT FISH WITH BREAD CRUMBS. ROLL EACH PIECE BETWEEN PALMS TO GET A ROUNDED STEAK. FRY IN SHALLOW HOT OIL (375 DEGREES) UNTIL GOLDEN BROWN (3 MIN). DRAIN ON PAPER TOWELS. SERVE ON WARM PLATTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOLE IN HERBED BUTTER (10/21/94) (0:02) 4 TBSP. BUTTER OR MARGARINE, SOFTENED 1 TSP. DILL WEED 1/2 TSP. ONION POWDER 1/2 TSP. GARLIC POWDER 1/2 TSP. SALT, OPTIONAL 1/4 TSP. WHITE PEPPER 2 LBS. SOLE FILLETS FRESH DILL AND LEMON WEDGES, OPTIONAL IN A BOWL, MIX BUTTER, DILL, ONION POWDER, GARLIC POWDER, SALT IF DESIRED AND PEPPER. TRANSFER TO A SKILLET; HEAT ON MEDIUM UNTIL MELTED. ADD THE SOLE AND SAUTE FOR SEVERAL MINUTES ON EACH SIDE OR UNTIL IT FLAKES EASILY WITH A FORK. GARNISH WITH DILL AND LEMON IF DESIRED. SERVES: 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SOLE IN WINE (11-14-93) (17:35) 1 1/2 LB FILLET OF SOLE OR OTHER WHITE FISH 1/3 LB MUSHROOMS, WHOLE 1 C DRY SAUTERNE 1/4 C CREAM 2 EGG YOLKS PLACE SOLE IN GLASS BAKING DISH. ADD MUSHROOMS AND WINE. BAKE UNTIL TENDER AT 350 DEGREES, ABOUT 30 MINUTES. DRAIN LIQUID INTO SAUCE PAN AND REDUCE OVER MEDIUM HEAT UNTIL AMOUNT LEFT IS EQUAL TO INITIAL AMOUNT OF SAUTERNE. IN A CUP, MIX YOLKS AND CREAM TOGETHER THOROUGHLY; ADD TO SAUCE PAN, USING WHISK TO BLEND. POUR OVER FISH AND RETURN TO OVEN BRIEFLY TO GLAZE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOLE ROMESCO (08-25-93) (1:31) SERVINGS: 4 4 EA FILLET OF SOLE 1/2 C FLOUR 1 EA SALT AND PEPPER TO TASTE 1/2 C OIL 1 X -----------SAUCE------------ 2 EA TOMATOES, PEELED, CHOPPED 4 EA CHILI PEPPERS, CHOPPED 10 EA TOASTED HAZELNUTS 3 EA GARLIC, CHOPPED 2 T CHOPPED FRESH MINT 1/2 T SALT 1/4 C OLIVE OIL 1/4 C DRY SHERRY 2 T VINEGAR 1 EA VINEGAR TO MAKE SAUCE, IN A BLENDER OR FOOD PROCESSOR, BLEND TOMATOES, CHILIES, HAZELNUTS, GARLIC, MINT AND SALT. ADD HALF THE OIL, DROP BY DROP, UNTIL MIXTURE IS THICK. WITH MOTOR RUNNING, ADD REST OF OIL IN A STEADY STEAM. TURN OFF MOTOR. STIR IN SHERRY AND VINEGAR. SET ASIDE. RINSE AND DRY SOLE. COMBINE FLOUR AND SALT, PEPPER. DUST FILLETS WITH SEASONED FLOUR AND DIP IN OIL OR BUTTER. PLACE FILLETS ON HOT BARBECUE GRILL. AFTER 2 TO 3 MINUTES, TURN CAREFULLY WITH A METAL SPATULA. AFTER ANOTHER 2 TO 3 MINUTES TURN FILLETS AGAIN. WHILE FISH IS COOKING, POUR SAUCE IN A BOWL AND SPRINKLE WITH PARSLEY. SERVE SPOONED OVER PIPING HOT FILLETS. MAKES 4 SERVINGS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOLE VERONIQUE (02/02/93) (0:09) MSB 1 TO 1 1/2 POUNDS SOLE FILLETS 1/4 CUP BUTTER OR MARGARINE 1/4 CUP ALL-PURPOSE FLOUR 1 TEASPOON INSTANT CHICKEN BOUILLON DASH WHITE PEPPER DASH CAYENNE 1 CUP TABLE CREAM 1 CUP SLICED FRESH MUSHROOMS 1 TABLESPOON SNIPPED FRESH PARSLEY 1/4 CUP DRY WHITE WINE 1 CUP SEEDLESS GRAPES, CUT IN HALF CUT SOLE FILLETS INTO SERVING SIZE PIECES. ARRANGE IN 8 INCH SQUARE BAKING DISH, WITH THICKEST PORTIONS TOWARD OUTSIDE OF DISH. SET ASIDE. PLACE BUTTER IN 4 CUP MEASURE. MICROWAVE AT HIGH FOR 30 SECONDS TO 1 MINUTE, OR UNTIL BUTTER MELTS. STIR IN FLOUR, BOUILLON, WHITE PEPPER AND CAYENNE. BLEND IN CREAM. STIR IN MUSHROOMS AND PARSLEY. MICROWAVE AT HIGH FOR 2 1/2 TO 3 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING EVERY MINUTE. BLEND IN WINE. POUR OVER FILLETS. COVER WITH WAX PAPER. MICROWAVE AT HIGH FOR 5 MINUTES. REARRANGE FILLETS. SPRINKLE WITH GRAPES. ARE-COVER. MICROWAVE FOR 3 TO 7 MINUTES LONGER, OR UNTIL FISH FLAKES EASILY WITH FORK. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPANISH STYLE BAKED FISH (04-19-93) (23:39) IBM 2 POUNDS WHITE FISH FILLETS OR STEAKS 2 TABLESPOONS BUTTER OR MARGARINE PAPRIKA SALT 2 LARGE CLOVES GARLIC, MINCED 1 TABLESPOON OLIVE OIL 1 QUART FREEZER SAUCE, THAWED (SEE RECIPE) 1/4 CUP SLICED PITTED RIPE OLIVES 2 TABLESPOONS DRAINED CAPERS HEAT OVEN TO 400 DEGREES. ARRANGE FISH IN BAKING PAN IN SINGLE LAYER; DOT WITH BUTTER AND SPRINKLE LIGHTLY WITH PAPRIKA AND SALT. BAKE UNCOVERED 8 TO 10 MINUTES UNTIL FISH IS TENDER AND FLAKES WITH FORK. MEANWHILE, IN MEDIUM SKILLET OVER LOW HEAT SAUTE GARLIC IN OIL UNTIL TENDER. DO NOT BROWN. STIR IN TOMATO SAUCE, OLIVES AND CAPERS; HEAT TO BOILING. REDUCE HEAT AND SIMMER UNCOVERED ABOUT 5 MINUTES. ARRANGE FISH ON PLATTER; SPOON SAUCE OVER AND SERVE. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY FISH BROIL (10/25/94) (0:16) INGREDIENTS: 5 LB FISH FILLETS 1 LB BUTTER OR MARGARINE 5 TBS WORCESTERSHIRE SAUCE 2 TBS LEMON JUICE 5 TBS SOYA SAUCE 2 TBS PAPRIKA DASH OF TABASCO SAUCE SALT & PEPPER DIRECTIONS: MELT BUTTER OR OLEO IN SAUCE PAN, THEN ADD REST OF INGREDIENTS EXCEPT FISH. JUST ABOUT ANY WHITE FLESHED FISH WILL DO FOR THIS RECIPE. CATFISH, WALLEYE, BLACK BASS, STRIPED BASS, WHITE BASS, ARE AMONG THE POSSIBLE SELECTIONS FROM FRESH WATER. SALTWATER SPECIES WOULD INCLUDE FLOUNDER, FLUKE, DOLPHIN, STRIPED BASS, BLUEFISH, COD AND TAUTOG TO NAME A FEW. PLACE FILLETS IN A LARGE FLAT PAN AND BROIL SO THAT THERE IS A SINGLE LAYER. POUR SAUCE OVER FISH AND BROIL IN OVEN UNTIL MEAT FLAKES WITH A FORK. THIS WILL BE TEN TO 15 MINUTES (MAYBE A LITTLE LONGER) DEPENDING ON THICKNESS OF FISH. THIS RECIPE CAN ALSO BE DONE ON A GRILL OUTSIDE BY SEALING THE FISH AND SAUCE IN ALUMINUM FOIL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- STEAMED FISH AND SPINACH (12/11/93) (21:42) SERVINGS: 4 16 OZ PKG FRZN FISH FILLETS,THAWED 1/2 C CHOPPED ONION 1 X CLOVE GARLIC, MINCED 1 T OLIVE OR VEGETABLE OIL 1/4 C DRY WHITE WINE 1/4 T DRIED TARRAGON OR BASIL 1/8 T SALT 1/8 T PEPPER 10 OZ PKG FROZEN CHOPPED SPINACH * 1 X GREEN OR SWEET RED PEPPER ** * THAWED AND WELL DRAINED ** CUT INTO THIN STRIPS CUT BLOCK OF FISH CROSSWISE INTO 4 EQUAL PIECES. IN A SMALL SKILLET, COOK ONION AND GARLIC IN HOT OIL TILL TENDER. REMOVE FROM HEAT. STIR IN WINE, TARRAGON OR BASIL, SALT, AND PEPPER. RETURN TO HEAT AND BOIL GENTLY ABOUT 2 MINUTES OR UNTIL MOST OF THE LIQUID HAS EVAPORATED. REMOVE SKILLET FROM HEAT AND SET ASIDE. PLACE 1/8 OF THE SPINACH ON FOUR 12X18" PIECES OF HEAVY FOIL. PLACE 1 PORTION OF FISH ON EACH PORTION OF SPINACH. SPOON ONION MIXTURE EVENLY OVER FISH. TOP WITH REMAINING SPINACH AND THE GREEN PEPPER STRIPS. BRING UP LONG EDGES OF FOIL AND, LEAVING A LITLE SPACE FOR STEAM EXPANSION, SEAL TIGHTLY WITH A DOUBLE FOLD. THEN FOLD SHORT ENDS TO SEAL. GRILL FOIL PACKETS, SEAM SIDE UP, DIRECTLY OVER MEDIUM COALS ABOUT 20 MINUTES OR TILL FISH FLAKES EASILY WHEN TESTED WITH A FORK. TURN PACKETS OVER TWICE. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED WHOLE FISH (05/21/93) (0:18) A NEW YEAR'S DINNER IS INCOMPLETE WITHOUT A WHOLE FISH, WHICH SYMBOLIZES PROSPERITY AND GOOD FORTUNE FOR THE COMING YEAR: THE LARGER, PLUMPER AND MORE DECORATIVE THE FISH, THE BETTER. QUITE OFTEN, THE FISH IS NOT EVEN EATEN, JUST PRESENTED. 2 LB WHOLE FISH (CLEANED WEIGHT) E.G. ROCK COD, FLOUNDER, POMFRET 2 T SALT 4 SCALLIONS 1 T GINGER SLIVERS 1 C STOCK 1 T DRY GIN 1/2 T SUGAR CORNSTARCH PASTE 2 T PEANUT OIL 1 SPRIG CHINESE PARSLEY FOR MORE PEOPLE, USE MORE THAN ONE FISH. EACH FISH SHOULD BE NO MORE THAN 2 LBS. UNLESS YOU HAVE A VERY LARGE STEAMER. HAVE YOUR FISHMONGER CLEAN AND SCALE FISH, LEAVING HEAD AND FINS INTACT. YOU CAN TELL IF FISH IS FRESH BY THE CLEARNESS OF THE EYES AND A RED TINT ON THE INNER EDGE OF THE GILLS. WASH AND PAT DRY, RUB WITH SALT. ALLOW TO STAND AT ROOM TEMPERATURE FOR 30 MINUTES. ON BOTH SIDES OF FISH, MAKE PARALLEL DIAGONAL CUTS 1" APART THROUGH MEATY SECTION. TRIM AND SHRED SCALLIONS DIAGONALLY IN 2" LENGTHS. PEEL AND SHRED FRESH GINGER ROOT. PLACE PIECES OF SCALLION AND GINGER IN CUTS. PLACE FISH ON GREASED PLATE. STEAM AT RAPID BOIL FOR 15 TO 25 MINUTES, DEPENDING ON SIZE. FISH IS COOKED WHEN YOU CAN FLAKE FLESH. OVERCOOKING WILL TOUGHEN FLESH, SO WATCH CLOSELY. HEAT PEANUT OIL IN BEAKER OR SMALL SAUCEPAN. IN WOK, HEAT STOCK, GIN AND SUGAR. WHEN FISH IS COOKED, REMOVE FROM STEAMER. DRAIN JUICES INTO STOCK MIXTURE. THICKEN SLIGHTLY WITH CORNSTARCH PASTE. POUR HOT OIL, THEN STOCK MIXTURE, OVER FISH. GARNISH WITH CHINESE PARSLEY. SERVE. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= THE SQUEEZE (10/24/94) (20:20) INGREDIENTS: 1/4 CUP LIME JUICE 1/3 CUP PINK GRAPEFRUIT JUICE 1/2 CUP ORANGE JUICE 1/2 TBS OIL, OLIVE 1/4 CUP SOY SAUCE 1/4 TBS GINGER 2 CLOVE GARLIC 1 SHALLOT 1/8 TSP HOT PEPPER SAUCE 1 LB FISH FILLETS DIRECTIONS: NOTES: LIME JUICE IS OF 1 OR 2 LIMES; GRAPEFRUIT JUICE IS OF 1/2 GRAPEFRUIT; ORANGE JUICE IS OF 2 ORANGES. GINGER SHOULD BE FRESH AND GRATED; GARLIC SHOULD BE PEELED AND CRUSHED; SHALLOT SHOULD BE PEELED AND QUARTERED. WHISK TOGETHER ALL BUT THE LAST INGREDIENT AND LET REST FOR AT LEAST 1 HOUR. PLACE FISH IN MARINADE AND REFRIGERATE FOR 1 HOUR, TURNING FROM TIME TO TIME. TRANSFER FISH TO OVEN-PROOF DISH, POUR MARINADE AROUND IT TO A DEPTH OF 1/4 INCH, THEN PLACE UNDER THE BROILER. COOK UNTIL FISH FLAKES EASILY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- TOMATO SAUCED FISH FILLETS (10/24/94) (21:07) INGREDIENTS: 4 (6-OZ) FISH FILLETS 1 TBS LEMON JUICE 1 TSP SALT-FREE VEGETABLE SEASONING 1 TSP CHOPPED GARLIC 1/2 CUP FINELY CHOPPED, PEELED TOMATO 1 TBS OLIVE OIL DIRECTIONS: PLACE FISH IN SHALLOW BAKING DISH AND SPRINKLE WITH LEMON JUICE AND VEGETABLE SEASONING. MIX TOGETHER REMAINING INGREDIENTS AND SPRINKLE OVER FISH. GARNISH WITH LEMON WEDGES. BROIL UNTIL FISH FLAKES EASILY WITH A FORK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- WINED FISH CHUNKS IN BROTH (05/21/93) (0:20) THE UNIQUE CHARACTER OF THIS DISH IS THE MARRIAGE OF FIRM TEXTURED OILY FISH WITH A GOOD QUALITY OF WINE. WE SUGGEST YOU ALSO USE WHITE RICE WINE, SUCH AS SAKE. DON'T STINT ON THE QUALITY OF THE WINE; FLAVOR IS IMPORTANT. THIS DISH IS AN ENTREE, NOT A SOUP COURSE, SO THE AMOUNT OF BROTH IS LESS THAN YOU WOULD EXPECT FOR A SOUP. 2 LB OILY FISH, SUCH AS MACKEREL 2 T SALT 1/2 C GOOD QUALITY DRY WHITE WINE 3 C CHICKEN STOCK 1/2 T GINGER ROOT, MINCED 1/4 T SALT 4 NAPA CABBAGE LEAVES 2 SCALLIONS 2 CUBES HARD BEANCURD 1 T COOKED SALAD OIL 1/2 T GROUND WHITE PEPPER MARINATING: HAVE FISHMONGER CLEAN FISH, DISCARD HEAD AND FINS. WASH FISH, CUT ACROSS FISH IN 1 1/2" SECTIONS. MIX SALT AND WHITE WINE IN BOWL. ADD FISH CHUNKS; RUB WITH MARINADE; COVER BOWL; REFRIGERATE FOR 6 HOURS. AFTER 2 HOURS, TURN FISH TO MIX WITH MARINADE. PREPARATIONS: WASH CABBAGE; SLICE LEAVES DOWN MIDDLE, THEN IN 2" SECTIONS. RINSE BEANCURD; CUT INTO 1" CUBES. WASH, TRIM AND SHRED SCALLIONS, GREENS AND ALL. PEEL AND MINCE GINGER. HEAT SALAD OIL TO POINT OF SMOKING. REMOVE FROM HEAT; RESERVE. COOKING: RINSE FISH CHUNKS, DRAIN. HEAT CHICKEN STOCK, BEANCURD, GINGER AND SALT IN SAUCE PAN. REDUCE HEAT, COVER PAN, AND SIMMER FOR 10 MINUTES. WHEN YOU ARE READY TO ADD FISH AND CABBAGE, TURN UP HEAT TO BOIL; ADD FISH AND CABBAGE WHEN LIQUID BOILS; COVER PAN. FISH AND CABBAGE ARE COOKED IN ABOUT 3 TO 5 MINUTES - CABBAGE LEAVES WILL BE BRIGHT LIME GREEN. LADLE FISH, CABBAGE AND BEANCURD INTO WARM SHALLOW SERVING BOWL; ADD SOUP. GARNISH WITH COOKED OIL, MINCED SCALLION AND PEPPER. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ZESTY FISH FIESTA 1 POUND FISH FILLETS 1 TEASPOON SALT 1/4 TEASPOON PEPPER 1 SMALL ONION, THINLY SLICED 1 TOMATO, SLICED 1 TABLESPOON LIME JUICE 1 TABLESPOON VEGETABLE OIL 1 TABLESPOON SNIPPED PARSLEY IF FISH FILLETS ARE LARGE, CUT INTO 5 OR 6 SERVING PIECES. ARRANGE FISH IN UNGREASED BAKING DISH, 8 X 8 X 2 INCHES; SPRINKLE WITH SALT AND PEPPER. TOP WITH ONION AND TOMATO SLICES; SPRINKLE WITH LIME JUICE, OIL AND PARSLEY. COVER AND REFRIGERATE NO LONGER THAN 24 HOURS. ABOUT 50 MINUTES BEFORE SERVING, COOK COVERED IN 375 DEGREE OVEN 30 MINUTES. UNCOVER AND COOK UNTIL FISH FLAKES EASILY WITH FORK, ABOUT 15 MINUTES LONGER. GARNISH WITH LIME WEDGES IF DESIRED. MAKES 5 OR 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=