So I'm going to start stopping by the local Sprouts market on the way home more often for fresh fish.

I like to bake fish in foil or paper with seasonings, aromatics and veggies for an easy main dish. If I get a really nice, fresh piece I like to simply saute it in butter, wine and aromatics. I like seafood in pasta and soups too.

Okay everyone. Post your bestest and most favorite fish and seafood recipes and ways to cook it here. Unique and ethnic recipes especially welcomed!

You can thin the mayo with a little lemon juice, sprinkle in some curry powder or a little Dijon mustard or some Parm and fresh grated pepper. Just about any favorite flavor you like with mayo will work.

ITALIAN MARINATED SHRIMP

½ pound large (31/35) shrimp, cooked, peeled, de-veined
½ small red onion, very finely shredded
½ small green bell pepper, very finely shredded
1 clove garlic, minced
½ Tbs fresh parsley, minced
½ teaspoon salt
½ teaspoon black pepper
1 small jar marinated artichoke hearts, with liquid
1 small jar button mushrooms, drained
8 whole black olives, pitted, halved
¼ cup zesty Italian salad dressing

Mix all ingredients and refrigerate overnight.

SCAMPI SOFRITTI (Stove-top)

Ingredients:

1 pound medium-large shrimp, shelled and de-veined
3 large cloves garlic, sliced thin
3 Tbs olive oil
salt and freshly ground black pepper
½ Tbs fresh juice from lemon
¼ cup dry white wine
4 sprigs parsley, chopped
1 Tbs butter

Put the olive oil in a 12-inch skillet over medium heat.

Add the shrimp and garlic and cook, stirring or tossing frequently, for 3 to 4 minutes.

Season them with salt and pepper to taste.

Add the lemon juice and wine to the skillet. Raise the heat to high and cook for 2 minutes, stirring to mix well.

Add the parsley and the butter to the skillet. Stir just until the butter is melted and incorporated, giving the sauce a creamy texture.

NOTE: You can use medium-sized scallops instead of or in addition to the shrimp.

GROUPER MEDITERRANEO

Ingredients:

3 lbs grouper, cut into chunks
4 Tbs olive oil
4 cloves garlic, peeled and thinly sliced
2 large onions, peeled and finely chopped
1 medium green pepper, finely chopped
14 oz peeled chopped tomatoes
1 cup dry white wine
12 whole black olives, pitted and halved
fresh black pepper
1 cup basil leaves, roughly torn

Directions:

Preheat oven to 375° F.

Heat half the oil in a frying pan and gently cook the garlic, onions and pepper
until softened.

Put into an ovenproof dish.

Heat the rest of the oil and quickly sear the grouper chunks, just enough to seal them, so that they don't disintegrate in the sauce.

Transfer the fish to the baking dish.

Put the tomatoes in the frying pan and bring them to a boil, scraping off the residue from the bottom of the pan.

Add white wine and return to boil to reduce the wine by about a third.

Add the basil and pepper, stir to mix and immediately pour the tomatoes and wine mix over the fish in the baking dish.

Cover and bake in the oven for about 20 minutes, until the fish is cooked.

WHITE WINE SEAFOOD LASAGNA

Ingredients:

2 pounds bay scallops
1/3 cup butter
1 cup green onion, chopped
1 clove garlic, minced
¼ teaspoon thyme, dried
1/3 cup all-purpose flour
1 cup chicken broth, regular strength
1 cup heavy cream
½ cup dry white wine
8 ounces lasagna noodles
½ pound crab meat, cooked, shredded, well-cleaned
½ pound Swiss cheese -- shredded

Directions:

Rinse scallops well and drain; if using regular, sea scallops, cut into ½-inch pieces.

Melt 1 tablespoon of the butter in a 12- to 14-inch frying pan. Add onion, garlic, and thyme; stir on medium-high heat for 1 minute.

Add scallops and cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes. Remove from heat and pour scallops into a large strainer positioned over a bowl; let drain 20 to 30 minutes.

In the same frying pan, melt remaining butter on medium heat. Add flour and stir until it turns a light golden color. Remove from heat and smoothly mix in broth, cream, and wine. Return to high heat and bring to a boil, stirring. Set aside.

Fill a 4 to 5-quart pan 3/4 full with water and bring to boiling over high heat. Add lasagna noodles and boil, uncovered, until tender to bite, about 10 minutes; drain. Rinse lasagna with cold water until cool; drain again and set aside.

Pour scallop juices into a 1- to 1-1/2-quart pan and boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching. Mix juices and crab meat with cream sauce.

Line the bottom of a 9- by 12-inch buttered baking pan or dish with 1/3 of the lasagna noodles. Spread noodles with 1/3 of the sauce, top with 1/3 of the scallops, then with 1/3 of the cheese. Repeat layers twice more, ending with cheese on top.

Cover pan with a lid or foil; if made ahead, chill up to one day, then bring to room temperature. Bake lasagna in a 350 F oven for 20 minutes. Remove foil and bake until cheese is golden, about 20 minutes longer. Let stand 15 minutes before cutting; lift out portions with a wide spatula.

From my other files:

ZUPPA DI PESCE E VERDURE
(Seafood Minestrone)

1 Tbs olive oil
1 small leek, finely sliced (crosswise)
2 carrots, diced
1 stalk celery, diced
2 cloves garlic, sliced
2 small zucchini, diced
½ small red sweet pepper, finely diced

4 cups seafood stock (in a pinch, sub:
chicken or vegetable stock)
3 cups water
1 can crushed tomatoes
2 ounces fresh green beans, chopped
1 cup small pasta (ditalini, small shells,
broken up spaghetti, vermicelli)

½ pound shrimp, cleaned and coarsely chopped
½ pound scallops, coarsely chopped
½ pound whitefish (non-oily, firm), cut into
very small "nuggets"
salt and pepper to taste

2 Tbs parsley and/or basil
and/or fennel leaf, chopped
olive oil, to drizzle
2 Tbs parmesan, freshly grated

Heat oil in a stockpot.

Add the vegetables and garlic, and sweat for a couple of minutes
over low-medium heat until slightly softened.

Add stock, tomatoes, beans, pasta and 3 cups water. Simmer, covered for 8 minutes.

Add shrimp, scallops, and fish. Cook on medium-low for 4-6 minutes. Add salt and pepper to taste.

Remove from heat, stir in parsley, basil and/or fennel leaf and serve in bowls, drizzled with olive oil and sprinkled with parmesan cheese.

The soup will thicken considerably upon standing and becomes even better the next day.

RISOTTO AI FRUTTI DI MARE
(Seafood Risotto)

4 cups light fish/seafood stock (or two cups
regular fish/seafood stock and 2 cups water; or one cup clam juice and 3 cups water)
½ cup dry white wine
1 Tbs Light olive oil
1 Tbs unsalted butter
¼ cup chopped shallots
1 cup Arborio (or other good risotto type) rice

3 Tbs Light olive oil
6 oz crimini mushrooms
1 clove garlic, sliced very thinly
1 lb fresh asparagus (can sub ½ cup thawed
frozen peas)
½ pound shrimp, peeled, de-veined, tails removed
½ pound sea scallops (halve large ones)
¼ pound cooked crabmeat

1/4 cup chopped fresh basil (preferably lemon
basil; or chopped fennel leaf)
3 Tbs freshly grated Parmesan cheese

Place stock and wine in saucepan and place on low heat to keep at a very low simmer.

Heat oil in a large, heavy skillet.

Sauté shallots over medium heat until soft.

Add rice, stir frequently to coat each grain and sauté about 3 minutes (until rice becomes opaque to oh-so-slightly toasted).

Add 1 cup (2-4 ladlefuls) of the stock and cook until almost all of the liquid is absorbed. Reduce heat to medium-low.

Continue to add ¼ to ½ cup (a ladleful) of the stock to the rice and simmer the rice, stirring occasionally, until all the liquid is absorbed.

When the risotto stock is more than ¾ used, start to cook the seafood mix.

In a separate large skillet, heat 3 tablespoons olive oil.

Add mushroom, garlic, asparagus, shrimp, and scallops. Sauté until just medium rare; about 1-2 minutes.

Transfer the seafood plus crabmeat to the rice with the last ladleful of stock, add the cheese, and continue cooking for 1-2 minutes.

If you run out of stock, use hot water.

The risotto should be as tender as you like. Authentically, it is served when each grain is slightly firm to the bite. I, personally, like it somewhat softer.

VITTORIA’S BEST CIOPPINO

Serves 6

½ cup olive oil
1 small onion -- yellow, chopped
½ bell pepper -- chopped
1 stalk celery -- chopped with leaf
6 cloves garlic -- minced
⅓ cup parsley -- chopped
2 cans tomato puree -- 10-3/4 oz
1 can tomato sauce -- 15 oz
1 whole bay leaf -- crumbled
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon rosemary
¼ teaspoon thyme
salt -- to taste
black pepper -- milled, to taste
1 cup dry red wine -- Chianti is nice
1-¼ pints water
1 to 2 cups fish stock
1-½ pounds sea bass fillets – 1-inch cubes
12 scallops, large -- halved
12 jumbo shrimp -- shelled, de-veined
2 pounds crab legs – king, snow, or Dungeness

Sauté onion, bell pepper, and celery in olive oil in large stock pot until onion becomes soft. Add and sauté garlic and parsley.

Add tomato puree, tomato sauce, herbs, wine, and water. Simmer 1-½ to 2 hours.

Add bass (or other firm white fish) and simmer for 10 minutes. Add shrimp and scallops (and uncooked crab) and simmer for 10 more minutes. If crab is pre-cooked (and thawed), add with 8 minutes to go.

Serving Ideas : Serve in large bowls with stuffed garlic bread. We never ate this on top of pasta (as served in some modern restaurants).

FARFALLE E SALMONE

Serves 4

1 lb. bow tie pasta (farfalle)
2 Tbs. butter
1 Tbs. olive oil
2 Tbs. chopped shallots
4 oz. fresh salmon (chopped)
2 oz. vodka
1 cup heavy cream
1 cup tomatoes, small dice
½ cup peas (if frozen, thaw)**
2 or 3 fresh basil leaves, chopped
1 Tbs. chopped fennel leaf
2 Tbs. grated Parmesan cheese

Cook pasta as per directions in rapidly boiling salted water.

While the pasta is boiling, in a large sauté pan, heat olive oil and butter and sauté shallots until lightly golden.

Add salmon and cook only until outside pink becomes pale all around.

Add vodka and cook one minute.

Add tomato and heavy cream and reduce to half.

Add the peas and drained pasta to the sauté pan and toss.

Serve sprinkled with basil, fennel, and parmesan.

** I usually serve this with sautéed asparagus instead of the peas.

LINGUINI WITH SHRIMP SCAMPI & BROCCOLI

Serving Size : 4

1 1/4 pounds shrimp -- medium or large
3 cloves garlic -- minced
salt and pepper -- to taste
6 tablespoons olive oil
6 tablespoons butter -- room temp
1 bunch broccoli
8 ounces linguini

Rinse, shell, and devein shrimp. Pat dry.
Combine shrimp, garlic, salt and pepper, and 4 tablespoons olive oil in a medium bowl. Cover and let marinate in the refrigerator for 1 to 4 hours.

Remove shrimp from marinade and reserve marinade (covered and refrigerated). Return any pieces of garlic that are clinging to the shrimp back to the marinade.

Cut broccoli into medium sized florets. Steam until just tender. Drain, return to saucepan, and keep warm.

Meanwhile, heat remaining 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat in a large heavy skillet. Add shrimp and saute, tossing often, 1-1/2 to 2 minutes or until pink outside. Transfer shrimp with a slotted spoon to a bowl. Cut some of the larger shrimp into halves or thirds. Cover and keep warm.

Meanwhile (also), cook pasta. Drain but leave pasta slightly wet. Place in large bowl with 4 tablespoons butter. Add about 2/3 of the shrimp and 1/2 of the broccoli florets; toss.

Add shrimp marinade to the skillet used to cook the shrimp. Cook over medium heat, stirring, about 1 minute or until garlic is tender but not brown. Immediately pour mixture over pasta and toss until blended.

Mound on a large heated platter and encircle with remaining shrimp and broccoli.

Joe

Fish Fillets with Crabmeat Stuffing

4 medium size fillets of any good white fish, red snapper (rockfish), tilapia, etc., seasoned with salt and pepper.

Mix in a bowl:

3 oz of crabmeat or shrimp. Preferably fresh.
3/4 cup of breadcrumbs
½ cup chopped green onions
3 Tbls light olive oil or butter
Salt, pepper to taste, a little water if necessary
Dash of Old Bay Seasoning

Pat crabmeat stuffing on top of two of the filets and place the other two filets on top. You’ll have what looks like crabmeat sandwiches. Pin filets together with toothpicks or skewers, drizzle with a little more oil or butter. Sprinkle on a bit more salt, pepper and dash of Old Bay Seasoning. Bake at 350 degrees for approximately 15 minutes. Be careful not to overcook. If the filets are of uniform thickness to begin with, you’ll have less trouble getting everything done at the same time. Cut filets in half at the table.

I also like it smothered in hollandaise sauce.

Get some gomasio. That's sesame salt--toasted sesame seeds ground together with sea salt, available at a macrobiotic type store. Fire up the grill. Take some gomasio and mix with a little olive oil to a pasty consistency and smear it on some fish fillets. Tilapia is fine, as is catfish. Grill for a few minutes on each side. Delicious.

Sliced about 1/2" thick across the grain and marinated in milk for about 20 minutes. Then tossed in bread crumbs/panko/salt pepper mix and just baked about 15 minutes. I served with a big fat dill pickle (Chase's) and some oven fried potatoes.
Easy quick, no-brainer for weeknights.

(waving at Gina) Deanna

Hope you find something here that you will like Gina.

Chilled Baked Salmon with EVOO and Tzatziki

Prep time: 20 minutes
Cooking time: 15 minutes
Makes: 8 servings

Ingredients for Salmon:

2 1/2 lbs salmon fillets, cut into 16, 1 inch wide fingers
3 TBSP extra virgin olive oil
juice and zest of one lemon
1 garlic clove, finely chopped
1 TBSP chopped fresh dill
salt and white pepper to taste
lemon slices for garnish
2 to 3 cups baby salad greens

Ingredients for Tzatziki Sauce:

1/2 cup yoghurt
1/4 cup sour cream
2 garlic cloves, chopped
1/2 English cucumber, coarsely grated
and squeezed of its moisture
1 TBSP fresh dill chopped
salt, fresh cracked black pepper and lemon juice to taste

Preparation:

Salmon can be cooked the night before and served cold the next day.

1. Preheat oven to 400F. Place salmon on a parchment-lined baking sheet. Combine olive oil, lemon juice and zest, garlic and dill in a bowl and brush it over the salmon.

2. Cover salmon with foil and bake for 15 minutes, or until just cooked through. Uncover and cool to room temperature.

3. Cover with plastic wrap, leaving the fish in the pan and put it in the fridge.

4. Combine the tzatziki ingredients in a bowl and store in the fridge until needed.

5. Make a bed of the salad greens on a serving platter, arrange the salmon on top, garnish with lemon slices and serve the tzatziki alongside.

Source: Eric Akis
Victoria Times Colonist

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If you have only tinned salmon or tuna, you can still make some of these:

This is a favourite recipe from my daughter in Canada who has made herself popular in her neighbourhood
with this quiche.

SALMON QUICHE WITH WALNUT CRUMB CRUST

Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.

1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven.
Meanwhile mix the following ingredients in a bowl:
Filling:

3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise

Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe.

***********************************

Here's another one I like to make which we enjoy:

Salmon Cakes

Mix together to a paste:

1 slice of cooked salmon, 1 med onion minced and browned in pan, 2 cups cold, leftover cooked potato, sliced then mashed, 2 eggs, 1/3 c fine breadcrumbs with parsley, S & P and dried herbs. Formed patties using hands and a soupspoon then coated them with more fine (like sand) breadcrumbs, fried lightly in a bit of oil about 3 minutes each side. Made 10 salmon cakes. This also works with a small tin of pink flaked salmon instead of fresh.

Of course best of all are Marilyn's Fresh Salmon Cakes!
They are one of Wolf's favourite dishes!

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If you are able to buy salt cod you may want to try these Spanish recipes:

Bacalao a La Vizcaina - Biscay Style Salt Cod
************************************************************

Ingredients:
2 lbs (1 kg) dry salt cod, soaked
2/3 cup (150 ml) - olive oil
6 cloves garlic, coarsely chopped
12 dried, sweet red peppers (or substitute 1 TBS paprika)
3 1/2 oz (100 grams) - diced bacon
2 onions, chopped
1 TBS chopped parsley
2 tomatoes, peeled and chopped
pepper

1) Soak cod for 24 hours, changing the water 4 or 5 times. After the salt cod has soaked, cut it into large pieces and remove any scales and bones. Pat dry.

2) Place the oil and chopped garlic in an earthenware casserole and heat gently.
Add the cod and let it stew in the oil until softened, about 20 minutes. Drain off the oil and reserve it. Meanwhile, pour boiling water over the dried peppers and let them soak for an hour.

3) Add a spoonful of the reserved oil to an earthenware casserole or frying pan with the diced bacon. Let it fry for a few minutes, then add the chopped onions and parsley. Let them stew very slowly for 30 minutes without allowing them to brown.

4) Remove stems and seeds from peppers, cut them up and add to the onions with a little of their liquid. Add tomatoes. Season with pepper. Cook another 30 minutes, adding liquid as needed.

5) Put in blender or processor and process until peppers are finely chopped. Rub the sauce through a sieve and pour it over the cod in the first casserole. Add another spoonful of the reserved oil and a little liquid.

6) Cook slowly (or bake) another 30 minutes, adding more liquid if necessary. The sauce should be thick. Serves 6. As a lenten dish, the bacon would be omitted.

Source: 'The Best of Spanish Cooking'
Janet Mendel

Bacalao Encebollado - Cod with Onions
**************************************************
Ingredients:
250 grams (8 oz) salt cod
1 green pepper
1 onion
chilli pepper (optional)
olive oil

Desalt the cod in various changes of water for 36 - 48 hours, depending on the thickness of the fish. Remove the skin and bones and cut into pieces.

Slice the onion into rings and the pepper in strips and poach gently in oil. When they are done, add the cod and cook on a low heat for 10 minutes. Add a few rings of chilli pepper to taste.

Serve the cod and vegetables on slices of bread.

Bacalao al Ajo Arriero - Cod with Garlic
*************************************************
Ingredients:
499 grams (13 oz) salt cod
1 onion
3 cloves garlic
tomato sauce
1 sweet red pepper (pimiento chorizero)
Chilli pepper
olive oil
salt

1) Leave the cod to soak in cold water for 36 - 48 hours, depending on the thickness, to remove the salt, changing the water several times. After this time, remove the skin and bones and chop the fish into small pieces.

2) In a saucepan with water, cook the skin and bones for 5 minutes to prepare a stock.

3) Chop the onion, slice the garlic and sauté gently in a frying pan. Soak the peppers in water, remove the flesh and add to the pan when the onion begins to brown, together with a touch of chilli and 6 TBS of tomato sauce.

4) When it begins to cook, add the cod, fry briefly and add a little stock. Cook on a low heat for 10 minutes.

Serve hot.

Source: 'Classic Tapas'
Rafael de Haro

**************************************

Tuna Paté Turnovers (Empanadas de Atun)
--------------------------------------------------------------
3 different recipes for the pastry:

Recipe 1:
4 cups (500 grams) all purpose flour
1 TBS cooking oil
1 TBS baking powder
3/4 cup cold water

Method: Put flour in a bowl and make a well in the centre. Put the oil, salt and baking powder in the well, add the water and mix together. Mix with hands until the dough no longer sticks to hands. Then roll out with rolling pin and cut out circles with saucer.
Fill each with mixture, fold over to form half moon and close with tines of a fork. Deep fry in abundant oil.

Recipe 2:
3 TBS lard
1 small glass (4 oz) olive oil
4 cups (500 grams) all purpose flour

Method: Mix the lard, oil and flour to a consistency suitable for pastry. Leave for half an hour, then roll out thinly on a floured board.
Cut out saucer-sized circles, place some filling on one side, flip over to the other side to cover, press the edges together and flute with a fork to decorate.
Pierce one side with a fork and fry in abundant hot oil and drain on kitchen paper.
Source: The Best of Canary Island Cookery

Recipe 3:
2 1/4 cups +2 TBS (275 grams)all purpose flour
1/2 cup (100 grams) butter or lard
1/2 teasp salt
6 1/2 TBS (100 ml) water or wine

Method: Place the flour in a bowl and add chilled butter or lard, cutting it in with a knife until mixture is crumbly. Add salt and then the liquid. Mix into a ball and knead very briefly on a floured board. Cover with plastic wrap and chill for at least two hours. Roll out the pastry dough and cut into circles about 4 in (10 cms).
Place a teaspoon of filling on each pastry round and fold over, closing and crimping the edges with the tines of a fork. Fry the empanadas a few at a time in hot oil until golden or bake in a preheated hot oven.

Source: The Best of Spanish Cooking - Janet Mendel
********************************

FILLINGS:
----------------

Tuna Paté - 4 recipes

Recipe 1:
2/3 cup (150 grams) butter
3 hard boiled eggs
11 oz (approx 300 grams) drained tuna in oil
2 small tins anchovies
pepper

Method: Soften butter and put in blender, adding all the other ingredients. Blend until smooth. Put in container in fridge or spread on pastry rounds to make deep fried turnovers.

Recipe 2:
1 tin tuna drained
1 small tin red sweet pimento drained
3 small triangle portions of soft spread cheese (eg Laughing Cow)
Method: Blend together and put in fridge or make into tuna paté turnovers.

Recipe 3:
2 tins tuna in olive oil, drained
1 small tin anchovies, drained
1 hard cooked egg
Method: Chop together and blend until smooth, using a bit of oil from the tins to moisten. Use as paté or in turnovers.

Recipe 4:
2 eggs
1 tin of tuna in oil
1/2 red pepper, finely chopped
1/2 onion, minced
Method: Boil the eggs 10 minutes until hard cooked. Finely chop together the tuna and hard cooked eggs, the red pepper and the onion.
Fill the circles of pastry, fold over and close with tines of a fork. Deep fry until golden.

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TUNA À LA KING (or salmon or shrimp)

I make it at New Years with shrimp instead of tuna.

Make about 4 cups of creamy white sauce, add some sautéd button mushrooms, a tin of flaked tuna (or salmon), some cooked frozen peas and corn niblet kernels, warm all through, add fresh ground pepper. Pour over purchased or homemade vol au vent pastry shells, sprinkle with chopped parsley and a dash of sweet paprika.

***********************************************************
PERCH or GROUPER - MALLORCAN STYLE - (Mero a la Mallorquina)

INGREDIENTS:

4 - 6 thick round slices or fillets of perch, hake or other mild, meaty white fish
2 handfuls of spinach or Swiss chard - roughly chopped
1 handful of flatleaf Italian parsley - roughly chopped
3 ripe tomatoes - skinned and cut into large dice
1 ripe tomato sliced
1 handful of spring onion - or 1 leek, finely chopped, including all green parts
2 lbs potatoes - peeled and sliced into rounds
3 fat cloves garlic, sliced
1/3 cup pine nuts
1/3 cup raisins
olive oil, salt & pepper
flour for dredging

Utensils needed: Large shallow earthenware, Pyrex or Corningware ovenproof casserole; large frying pan.

METHOD:

1. Preheat oven to 350F. Cut any bones from fish, season both sides with salt and pepper and dredge in flour.

2. Heat about 3 TBS oil in large frypan on stove. When oil is hot, cook fish in pan until nearly done, turning once.
Depending on thickness, that should be about 3 or 4 minutes per side. Remove fish and set aside on a plate.

3. Add a bit more oil to pan and when hot put in sliced potatoes to cover bottom of pan. You will probably have to do this 2 or 3 portions at a time.
Sauté potatoes and when golden turn each slice over using two forks or spatulas. As potatoes cook, remove them and place in bottom of casserole dish.

4. When all potatoes have been removed from pan, quickly brown the slices of garlic and the pinenuts in the same oil - that takes only a few seconds.
Remove them and put on a small plate.

5. Place the three diced tomatoes in pan and lightly fry them for 3 - 4 minutes. Add all the chopped greens and parsley, the garlic, pinenuts and raisins to the tomato in the pan and mix together well, cooking for about 1 minute.

6. Place the pieces of fish on top of the potatoes in the casserole and arrange the one sliced tomato on top.
Spoon the green vegetable mixture over all.

7. Cover the casserole with a sheet of tinfoil and place in heated oven for about 15 minutes.

Source: translated and adapted from: 'Morter sa_Greixonera'

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Here's a well-known Spanish tapa which is also often served as a first or even a main course light meal.

Piquillo peppers are small, sweet and slightly piquant Spanish peppers which are sold tinned, skinned and ready for stuffing.

PEPPERS STUFFED WITH FISH (PIMIENTOS DE PIQUILLO RELLENOS DE PESCADO.)

2 tins piquillo peppers, each 185 grams/ (6 1/2 oz)..about 15 small peppers (I used 1 tin of 390 grams=18 peppers)
200 grams/7 oz cod or any cooked white fish
3 cloves garlic chopped
1 TBS onion, minced
2 TBS olive oil
1 1/2 TBS flour
200 ml/7 fl oz (3/4 cup + 1 TBS) milk
salt & pepper to taste
grating of nutmeg
150 ml/1/4 pint (2/3 cup) cream
pinch of cayenne
1 teasp vinegar

Drain the tinned piquillo peppers. Allow 6 - 10 for stuffing and reserve the remainder for the sauce. Shred or flake the codfish or cooked white fish, discarding any skin or bone. In a saucepan, sauté the chopped garlic and onion in the oil until softened. Add the fish, then the flour and cook for two minutes. Then whisk in the milk. Season with salt and pepper and nutmeg. Cook, stirring constantly, until the fish mixture is thickened. Remove from heat. Stuff the piquillo peppers with the fish mixture and place them in an oiled baking dish. Bake in a medium-hot oven for 5 minutes. (Alternately the peppers may be dusted with flour, then dipped in beaten egg and fried in olive oil, turning them to brown on all sides.)
Meanwhile, purée the remaining peppers in a blender with the cream, cayenne and vinegar. Spoon the sauce onto 6 dishes (if serving 1 pepper to 6 persons as a tapa - we had 3 each) and place 1 or 2 of the stuffed peppers on each plate.

Serves 6 as a tapa, 2 or 3 as a first course.

Source: 'Tapas and More Great Dishes From Spain'
Janet Mendel 1997
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SALMON, ASPARAGUS AND FETA SALAD

Serves 4 - 6

9 ounces (250 grams) salmon fillet, skinned
5 TBS extra virgin olive oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed
9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered
(approx 14 small potatoes – see photo)
1 lb (450 grams) cherry tomatoes, cut in half
3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese
6 spring onions, chopped
4 TBS fresh mint, chopped
3 TBS fresh basil, chopped
3 TBS fresh dill, chopped
10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags)
3 TBS lemon juice
1 tsp lemon zest
1/2 tsp sea salt
1/4 tsp freshly ground pepper

1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper.
Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool.

If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque.

2. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed
over a frying pan or pot of boiling water until spears are tender, about 5 minutes.
Then rinse them under cool water and set aside.

3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter.

4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the
potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing
and toss gently. Spoon this mixture over the salad greens and serve.

Source: Adapted from Rick Gallop’s Glycemic Index Diet Green-Light Cookbook

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Tuscan Salmon - Makes 4 servings.

1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 (6-ounce) salmon steaks or fillets
2 teaspoons honey
3 teaspoons olive oil, divided
8 cups spinach leaves
1/2 teaspoon minced peeled garlic
2 cups red seedless grapes, halved
1/2 cup dry red wine

1. Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture.
2. Heat 2 teaspoons of olive oil in a nonstick skillet. brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes.
3. Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon on spinach; top with grape sauce.

Served on a bed of spinach and spiced with garlic, thyme and mustard, this dish is a culinary and nutritional treasure.

Recipe Source: California Table Grape Commission

SharonCb
**************************************

PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER
(serves 4)

TOMATO BASIL BUTTER
1 Tbs. olive oil
1 1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1/2 cup sweet butter softened
2 tsp. grated lemon rind
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup minced fresh basil

Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish.

FISH

1/2 cup flour
3/4 tsp. salt
1/2 tsp. pepper
3/4 cup dry bread crumbs
3/4 cup grated Parmesan cheese
2 eggs, beaten
1/4 cup butter
1/4 cup olive oil
1 pound flounder fillets

Combine flour, salt & pepper in shallow bowl or pie tin. Mix the crumbs and cheese in another bowl or pie tin. Have the eggs ready in a third shallow dish. Since the fish needs to cook in a single layer, use one very large skillet or 2 slightly smaller ones. Heat the butter and olive oil in the skillet. Dip the fish in the seasoned flour and shake off the excess. Then dip in the egg and let the excess drip off. Finally coat completely with the Parmesan crumbs. Saute the fillets over medium heat for 2 minutes on each side, pat off any excess oil with paper towels and serve at once topped with Tomato-Basil butter.
Notes: Fish fillets can be breaded and refrigerated for a couple of hours before cooking but bring to room temperature first. If you have any leftover Tomato-Basil Butter, it’s good on cooked green beans or grilled shrimp.

Parmesan Crusted Halibut

1/2 cup flour
2 large eggs
2 tablespoons water
2 cups Panko bread crumbs
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
4 6-oz halibut fillets, skin removed
3 tablespoons olive oil
Preheat oven to 400°F.

Place flour in one bowl, beat eggs and water place in 2nd bowl, combine Panko, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with Panko mixture.
Heat olive oil in ovenproof pan (I used my LeCreuset). Saute the fillets in on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque.

Truthfully, the way I like fish best is on the grill and glazed with Jessica's Lime Chipotle marinade.

Annie

ACAPULCO GRILLED MARGARITA GROUPER

4 (1/2 to 3/4 lb.) Grouper fillets
1/3 cup white or gold Tequila
1/2 cup Triple Sec
3/4 cup fresh lime juice
salt and pepper to taste
3 large cloves of garlic, minced
2 tsp. Olive oil
1 tbs. vegetable oil
3 medium tomatoes, diced
1 medium onion, finely chopped
2 Tblsp. minced Jalapeno chilies
4 Tblsp. fresh cilantro, chopped
1 pinch of sugar

Place fillets in a dish large enough to hold a single layer. Combine Tequila, Triple Sec, lime juice, salt and pepper, garlic and olive oil and pour over fish, rubbing all over. Cover and marinate for 3 hours in the refrigerator, turning occasionally. Combine the tomatoes, onions, chilies, cilantro and sugar and set aside. Heat grill to very hot. Remove fillets from marinade (reserve marinade) and pat dry. Brush lightly with 1 Tblsp. vegetable oil and grind additional pepper over fillets. Cook on a greased grill for about 4 minutes per side or until fillets are opaque. Remove to warm serving dish. Meanwhile boil marinade in a saucepan for 2 minutes, remove, strain and spoon over fillets. Spoon the salsa mixture over each fillet and serve. Serves 4.

GRAND LAGOON STUFFED FLOUNDER

5 medium-sized flounder
8 Tblsp. butter, melted
3 Tblsp. lemon juice

Prepare flounder by cutting through the middle of the top side and removing bone. Place stuffing mixture in flounder. Combine butter and lemon juice and baste fish with this mixture. Bake for 25-30 minutes at 350° F.

Stuffing:
1 large onion, diced
2 green peppers, diced
1/2 rib celery, diced
4 eggs
2 Tblsp. salt
1 Tblsp. pepper
1/2 cup prepared mustard
1/2 cup Worcestershire sauce
2 cups salad dressing (Miracle Whip)
1 lb. Saltine crackers, crushed
1-1/2 lbs. Claw crabmeat
Juice of 2 lemons

Combine stuffing ingredients and mix well. This mixture may also be used to stuff shrimp.

Recipe by Jimmy & Johnny Patronis – owners of Captain Anderson’s Restaurant, Panama City Beach, FL.

I actually know the guy this next recipe is named for!

REX’S BAKED GROUPER

2 lb. fillet of grouper, skinned
1/2 tsp. salt
1/4 tsp. pepper
Butter or margarine
3 Tblsp. lemon juice
3 Tblsp. chopped scallion tops
Dash of Tabasco
1-1/2 cups sour cream
1/2 cup mayonnaise
Paprika

Wash fillets and pat dry. Rub salt and pepper on fish and arrange in buttered baking dish in a single layer. Mix remaining ingredients except paprika. Spread over fillets. Sprinkle with paprika and bake at 375° F. for 15 minutes. Place under broiler for a few minutes to brown. Serve immediately. Serves 4.

Recipe by Mrs. June Harrison. From Beyond The Bay…A Collection of Recipes. By the Jr. Service League of Panama City, FL. 1985.

PECAN-CRUSTED GROUPER

1/2 cup pecan pieces
1/2 cup breadcrumbs
1 (1 lb.) grouper fillet, cut diagonally into 4 (4 oz.) pieces
Salt and pepper to taste
1/4 to 1/3 cup flour
2 eggs, beaten
3/4 cup butter or margarine
Juice of 1 lemon
1 bunch Italian parsley, chopped

Process the pecans and bread crumbs in a food processor just until a coarse mixture forms. Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture. Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat. Sauté the fish on one side until brown. Turn the fish. Bake at 400° F. for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet. Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add the lemon juice and parsley, stirring until combined. Pour over the grouper. Serve immediately. Serves 4.

From True Grits... Tall Tales and Recipes from the New South. The Junior League of Atlanta, Inc.

For fish we usually like it fairly basic, a bit of butter and some herbs then pan fried or broiled.

Here's a crab sauce I recently made for fish. It will liven up and bland fish.

DB likes blackened catfish (not all that light), which he seasons with my Cajun Seasoning and then sautés in butter. He generally uses at least 1/4 cup butter in a cast iron skillet to sauté.

I always avoid any frozen or previously frozen fish, but then there is always a huge supply of fresh fish at the local seafood market. There are similar markets in the South Bay, close to you, but sometimes I buy fish at the local Japanese market.

I've made fish tacos and didn't especially like them, but I do very much like Marilyn's fresh salmon cakes.

Lars

Please please folks check out Monterey Bay's Seafood watch program for their ratings of seafoods (red, yellow and green lights) in terms of food safety, environmental concerns and species sustainability. Stay away from farmed salmon, tilapia from China/Taiwan, and Chilean Seabass.

More recipes later.

SOY GLAZED SALMON

Preheat oven to 450 degrees
Salmon Filets
Sesame Seeds
1 cup low sodium soy sauce
1/4 cup honey
1 tsp fresh minced garlic

Place last 3 ingredients in a saucepan over medium high heat and cook until reduced to about 2/3 of original amount. About 10 minutes.

Reserving 3 tablespoons, pour mixture into baking dish and place Salmon in dish, skin up. Marinate for 15 minutes.

Place fish in oven and bake for 15 to 20 minutes. test with fork in middle. Middle should be opaque.

Remove baking dish and heat oven to broil. Spoon remaining marinade over top of fish and then sprinkle with Sesame Seeds. Broil fish until seeds are slightly browned.

Remove from oven and Serve.

I added about a tablespoon of Miso Marinade to the mixture tonight and it was really good.

My sister got a recipe from some cooking show that works pretty good. Upshot is to spread a little dijion mustard on a chunk of salmon and wrap it in parchment paper. Then bake or nuke it until done. Marci likes it on top of spagetti with veggies. I prefer rice but both are good.

Tastes good but what makes it a real winner is it is so easy and fast. The paper even makes a dish to eat from if you want almost no clean up. Put it on a plate and tell everyone you slaved for hours to make it.

Can't forget one of my all time favorite fish dinners is the english style fried fish soaked with malt vinegar. It has to be good vinegar or all is ruined. Basalmic or white vinegar makes a fair substitute.

: )
lyra

My favorite way to cook thin fillets is by baking, especially thin fillets. I wet with milk, bread the tops only, dot with butter, paprika and lemon juice and bake at 375.

Or I'll drizzle them with olive oil, fresh orange juice
ans Old Bay seasoning and bake.

Given that we can buy whole fish, I often cook them this way:

CITRUS-BAKED FISH

1 orange, unpeeled, cut into very thin slices
1 lemon, unpeeled, cut into very thin slices
1 lime, unpeeled, cut into very thin slices
1 large onion, peeled and cut into very thin slices
1 tsp. salt
2 – 3 tsp. Old Bay seasoning
1 whole fish, gutted (head can be on or off as you prefer), about 5 lbs.
3 Tbs. butter or margarine

Mix together fruits, onions, Old Bay and salt. Place fish on a rack in a baking dish and put 2/3 of the citrus mixture in the center cavity and 1/3 on top. Dot with butter. Bake at 350 degrees until fish is done. Discard stuffing before serving.

Some other seafood favorites:

FRESH FISH PICCATA – serves 2

1 Tbs. extra-virgin olive oil
3/4 pound thin (1/4 to 3/8 inch) slices of filleted fish**
1 small lemon, peeled and sliced, each slice cut into 8 to 12 pieces
1/8 tsp. salt
1/8 tsp. freshly ground white pepper
1 1/2 tsp. small capers, well rinsed and dried
2 Tbs. finely chopped flat-leaf parsley

Heat the oil in a skillet, add the fillets and cook over medium-high heat only about 1 minute on each side. Remove to a heated platter

Add the lemon pieces, salt, pepper, and capers to the skillet and when hot, pour over the sauteed fish. Sprinkle with parsley and serve immediately with Champagne Risotto.

** - This recipe works best with thin fillets. My favorites are striped bass (not the thick Chilean sea bass), rockfish, red snapper or flounder. Sole or tilapia would also be good prepared this way.

CHAMPAGNE RISOTTO – serves 2

1 1/2 Tbs. sweet unsalted butter
1 small yellow onion, minced
3/4 cup Arborio rice
1/4 cup champagne (can substitute dry white wine)
1 1/2 cups hot chicken broth
1/4 tsp. saffron threads, softened in 1/ 4 cup of the broth
1/4 tsp. salt
dash of freshly ground pepper
1 Tbs. heavy cream, at room temperature
2 Tbs. freshly grated parmesan cheese

Melt the butter in a 3 or 4 cup saucepan with a heavy bottom and gently cook the onion until soft, about 5 minutes. Add the rice and, stirring, cook over medium heat about 4 minutes. Add the champagne and cook 2 to 3 minutes. Add the 1/ 4 cup of the broth with the saffron and the salt and pepper. Stir well and cook uncovered over low heat until all the broth has been absorbed by the rice. Add another 1/ 4 cup of broth, let the rice absorb it up; continue adding broth, 1/ 4 cup at a time, until the broth is used up. This takes about 30-35 minutes/

When the rice is done – tender but slightly chewy- stir in the cream and the cheese. Serve immediately.

FISH STEW

2 Tbs. olive oil
1 large onion, cut in half crosswise and cut lengthwise into thin slivers
1 large unpeeled zucchini, cut crosswise into 1 1/ 2 inch pieces and then into julienne slivers
3 cloves of garlic, minced
1 peeled carrot, cut crosswise into 1 1/ 2 inch pieces and then into julienne slivers
1 large stalk celery, cut crosswise into 1 1/ 2 inch pieces and then into julienne slivers
3 large ripe tomatoes, cut in half crosswise and cut lengthwise into thin slivers
1/ 2 cup dry white wine
1 cup chicken broth
1/ 4 cup chopped fresh parsley
1 pound firm white fish, cut crosswise into strips 1 inch wide
Salt and freshly ground black pepper

Heat oil in a large soup pot over medium heat. Add onion, zucchini, garlic, carrot and celery; saute for 5 to 7 minutes, or until vegetables are soft.

Stir in tomatoes, wine, broth and parsley. Cover, cook over medium heat for 5 minutes.

Add fish, stirring gently. Cover and cook another 5 minutes, or until fish flakes easily with a fork. Add salt and pepper to taste. 4 servings.

FISH WITH ORANGE AND FENNEL – serves 2

1 lb. red snapper fillets *
1 tsp. EV olive oil
pinch of salt
freshly ground black pepper
1 ½ Tbs. Pernod **
1 navel orange, peeled and sliced, each slice cut into quarters
1 large fennel bulb, rinsed and finely chopped
1 large red onion, halved root end to stem end and very thinly sliced
1/3 cup fresh fennel greens, rinsed and finely chopped

Slice the fish into two or four equal pieces and place in a small oiled baking dish. Season with salt and pepper, and sprinkle with Pernod. Mix together the remaining ingredients and scatter evenly over the fillets.

Bake in preheated 400 degree oven for about 15 minutes or 10 minutes per inch of thickness including the vegetables. Test with fork to determine when the fish is opaque, milky white, and cooked through. Serve immediately on warmed plates.

* - redfish, striped bass, halibut, grouper, rockfish, drum, porgy or monkfish can be substituted for the snapper.
** - Pernod, the anise-flavored apertif, reinforces the flavor of the fennel. Use lime juice if Pernod is unavailable but the flavor will be different.

FUSILLI PROVENCALE (serves 4)

1/ 4 cup extra-virgin olive oil
1/ 2 pound fresh tuna fillet, skin discarded and cut into 1/ 2 inch cubes
4 cloves garlic, finely chopped
1/ 4 cup very finely chopped onions
1/ 2 cup sun-dried tomatoes in olive oil, drained and cut into julienne strips
One 16 oz. can Italian plum tomatoes, undrained but slightly squished
One 6 oz. jar marinated artichoke hearts, drained and cut into 1/ 4 inch lengthwise pieces
1/ 2 cup fresh basil leaves, chopped, or 1 tsp. dried
3/ 4 cup Nicoise or other flavorful black olives pitted and halved
Pinch of hot pepper flakes
Salt and freshly ground pepper to taste
1 pound fusilli pasta

Heat 2 Tbs. of the oil in a small skillet over medium-high heat until hot but not smoking. Add the tuna and cook, stirring, until the cubes are lightly browned on all sides, about 3 minutes. Remove the skillet from the heat and reserve.

Heat the remaining oil in a 1 1/ 2 to 2 quart heavy saucepan. Add the garlic and onions and cook over low heat until they are softened but not browned, about 10-15 minutes. Add the sun-dried tomatoes and continue cooking over low heat until they start to soften, about 1 or 2 minutes. Add all the remaining ingredients except the pasta one at a time, stirring. Bring to a boil over high heat, then reduce the heat to medium and cook until all the elements have come together and sauce is slightly reduced, about 10 minutes. Add the reserved tuna and season with salt and pepper. Keep the sauce warm on low heat while you cook the pasta. Divide the pasta into 4 warmed oversized soup bowl and top with the sauce. Note: Sometimes I also add a tablespoon of drained tiny capers.

SALMON WITH CITRUS & MINT

¼ cup fresh mint, chopped
1 Tbs. grated lemon peel
1 Tbs. grated orange peel
½ cup frozen orange juice concentrate, thawed
¼ cup fresh lemon juice
4 salmon fillets (6 or 7 oz. each)
1 Tbs. olive oil

Mix the mint, orange and lemon peel and reserve. Mix the orange juice concentrate and the lemon juice. Heat the olive oil and place fish in the pan flesh side down; begin to baste the salmon with the juice mixture. When the fish is golden, turn over and continue to baste with the juice mixture until the salmon is completely cooked. Sprinkle the citrus-mint mixture on the fish fillets before serving. Serves 4.

ORANGE AND SAFFRON MARINADE

½ tsp. pure saffron threads
¼ cup white wine
2 cloves garlic, mashed to a paste with a fork
¼ cup EV olive oil
1 tsp. grated fresh orange peel
2 Tbs. fresh orange juice

Pound the saffron with a little heated white wine to extract the flavor. Mix all the ingredients together and let sit 15 minutes before using. Marinate shrimp or lean fish 30 minutes, turning once, then grill or broil.

FUSILLI WITH SHRIMP AND ROASTED VEGETABLES – 4 servings

12 plum tomatoes, cores and quartered lengthwise
2 Tbsp. olive oil
freshly ground black pepper to taste
1 small head garlic
1 lb. thin asparagus, trimmed and cut into 2-inch lengths
1 lb, large shrimp, peeled and deveined
3/4 lb. corkscrew pasta, such as fusilli or rotini
2 tsp. fresh lemon juice
1 Tbsp. chopped fresh basil or 1 tsp. dried
1 Tbsp. chopped fresh thyme or 1 tsp. dried

Set rack in lower third of oven. Preheat oven to 450 degrees. In a large roasting pan, toss the tomatoes with 1 Tbsp. of the olive oil and a generous grinding of pepper. Slice the top 1/ 2 inch off the garlic head and discard; pull off any loose papery skin. Wrap the garlic in tin foil and add to the roasting pan.

Roast for 20 to 30 minutes, without stirring, or until the tomatoes are wrinkled and just begin to brown. Scatter the asparagus and shrimp over the tomatoes and roast for 10 minutes more, or until the shrimp are curled and the asparagus is tender. Remove the garlic from the pan, unwrap, and let cool for 5 minutes. Remove roasting pan from oven and cover to keep warm.

Meanwhile, cook pasta. While the pasta is cooking, separate the garlic cloves and squeeze out soft pulp. Mash to a paste.

Drain the pasta and return to the pot. Add the remaining 1 Tbs. of oil, mashed garlic, lemon juice, herbs and salt & pepper, tossing to evenly coat the pasta with the seasonings. Transfer the pasta to the roasting pan and toss gently to combine, making sure to scrape up any bits that have stuck to the pan.

Notes: You may want to use a smaller amount of herbs the first time you make this. I have used rosemary and basil, and oregano and thyme combinations too. A handful of quartered crimini mushrooms tossed with a little olive oil and added to the roasting pan about 5 minutes before the shrimp are a nice addition.

Cajun Crabmeat Au Gratin, by Dennis Morazan
8 servings

INGREDIENTS
2 egg yolks
12 fluid ounces heavy cream
1/4 cup butter
1 large yellow onion, minced
1 stalk celery, minced
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon Creole seasoning
1/4 cup all-purpose flour
1/2 cup shredded Cheddar cheese
1/2 cup shredded American cheese
1 pound cooked crabmeat
1 cup shredded sharp Cheddar cheese
1 bunch green onions

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.

Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.

Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.

Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

SPICED CASHEW AND MUSTARD SEED CRUSTED SEA BASS

WITH TOMATO (WATERMELON)* SALSA

Source: Courtesy of Razz’s Restaurant \)

Servings: 4
Prep. and Cooking Time: 30 minutes

Note: This is a fabulous recipe. The most time consuming part is mixing the spices so I make extra:
I measured one tablespoon plus one teaspoon of each of the 13 seasonings to give me a gross amount of
1 cup and 4 tablespoons. This allows for three more uses and extra to try in other ways. Use freshly ground spices where possible.

Ingredients:

20 ounces sea bass (any type) I used grouper, skin removed and sliced crosswise into 1 1/4-inch pieces

1/4 cup seasoning spice: equal amounts coriander, curry powder, cumin, paprika, ground thyme, ground garlic, sage, chili powder, dry mustard, dry ginger, cayenne pepper, salt and pepper

1/4 cup all purpose flour
1/2 cup ground cashew nuts
1/2 cup mustard seed
1/2 cup olive oil for frying
1/2 cup Japanese-style Panko bread crumbs
2 eggs whites, beaten

Instructions:

On a plate, combine seasoning mix with flour.
On another plate combine cashews, mustard seed, and Panko crumbs.
Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and Panko mix.
Pan-fry the encrusted sea bass in hot olive oil until golden brown in color.

SALSA: *

2 large ripe tomatoes (a generous 2 cups), halved, squeezed gently to remove seeds, cored and diced
1-tablespoon small diced onions
1/2-cup small diced peppers
1 teaspoon chopped garlic (optional)
3 tablespoons chopped cilantro
2 medium limes, juiced
Salt and pepper to taste

Instructions:

In mixing bowl combine all ingredients and season with salt and pepper.
Yield: 4 servings Note: original recipe was for watermelon salsa. 2 cups watermelon (peeled, seeded and diced)*
http://pic6.picturetrail.com/VOL149/1436959/2738802/35888247.jpg

*** Recipes from Renée Adler Ascher’s Kitchen ***

MQMOI
This is a wonderful sauce from Gourmet for poached salmon. I served it last holiday season for my all-appetizer dinner. I also served a dill/white wine sauce and a light soy one. This one stood out among the three sauces.
GREEN PEPPERCORN, GINGER, AND ORANGE SAUCE

1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon-style mustard
1 1/2 tablespoons grated peeled fresh gingerroot
1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1 1/2 tablespoons drained green peppercorns
1/2 teaspoon sugar
1 tablespoon white-wine vinegar

DAISY'S
Basil Mustard Sauce
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 1/2 cups fresh basil leaves
1 tablespoon sugar Blend all ingredients in food processor or blender till smooth. Serve with fish or vegetables.

Walnut and Basil Paste
1 cup lightly packed fresh basil leaves
3 cloves garlic, peeled
3/4 cup walnut pieces
1/4 cup grated Parmesan cheese
2 teaspoons red wine or herb vinegar
1 tablespoon olive oil Place the basil in the bowl of a food processor. With the motor running, drop in the garlic and process until basil and garlic are finely chopped, about 15 seconds. Add the nuts, cheese, vinegar and oil. Process to make a rough paste, about 20 seconds. Smear evenly onto poultry, fish or vegetables just before grilling. Makes enough for about 1kg of poultry or fish. Or some bay leaves to put in the water when poaching fish. You could make up the dried stuffing, and include the recipe:

Chervil Stuffed Trout
60g butter
1 small onion, chopped
125g soft breadcrumbs
90g mushrooms, finely chopped
juice and rind of 1 lemon
1 cup chopped chervil
salt and pepper to taste
4 small or 1 large trout, gutted and cleaned Preheat oven to 180C. Melt butter in a frypan and gently fry the onion until golden. Combine breadcrumbs, mushrooms, lemon rind and juice, chervil and salt and pepper in a bowl, add cooked onion and mix together. Spoon mixture into the fish. Put a knob of butter on top and then wrap in lightly greased aluminium foil. Bake for 15 minutes. Remove from oven, open foil and grill or barbecue for 5 minutes on each side.

Fennel and Orange Salsa
2 tablespoons olive oil
1/2 a fennel bulb, cored and finely diced
grated rind and juice of 1 orange
1 tablespoons finely chopped parsley Heat oil to smoking point, fry fennel over high heat for 3 minutes, stirring until brown. Add orange juice and heat until juice has evaporated. Add seasonings, orange rind and parsley. Cool. Serve as a dip with savoury biscuits, or as a sauce with salmon or fish.

Fish with Coriander Sauce
750g fish fillets
flour
vegetable oil for frying
1/2 cup coriander leaves
1/2 cup parsley
6 cloves garlic
pinch salt
juice of 1 lemon
2-3 tablespoons peanut oil
2 teaspoons paprika
2 teaspoons ground cumin
pinch cayenne pepper Puree the coriander, parsley, garlic, salt, lemon juice and peanut oil in a blender. Stir in the paprika, cumin and cayenne pepper. Cut the fish into 5cm pieces and arrange them in a single layer in a shallow dish. Pour the puree over and leave for several hours. Dredge the fish in the flour, heat the oil and deep-fry the fish a few pieces at a time until they are golden, about 5 minutes. Substitute more coriander for the parsley if a stronger flavour is required.

Curry Leaf and Lemon Potatoes with Fish
3-4 potatoes, cut into chunks or thick slices
1/2 cup lemon juice
handful curry leaves (Murraya koenigii)
500g fish or fish fillets
1/2 cup olive oil
coriander for garnish Marinate the fish in the olive oil with a few curry leaves. Place potatoes in a greased baking dish, sprinkle with lemon juice, too over the curry leaves, and pour in about 1 cup boiling water. Cover the dish with foil and roast in a very hot oven until potatoes are tender. Remove foil and roast a further 10 minutes until potatoes are beginning to brown on top. Fry fish in a tiny amount of oil in a very hot frypan, covered, turning once, until cooked. Cooking times will vary according to thickness of fish, but it must cook quickly. To serve, place fish on a bed of the potatoes and pour Mango Dressing over. Garnish with coriander.

Mango Dressing
1-2 mango, peeled and chopped
100ml vegetable oil
50g chopped fresh ginger
30ml lime juice
1 tablespoon fish sauce, or to taste Process all ingredients together in a blender.

Lemon Dill Mustard
2 cups Dijon mustard
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill or 1 1/2 tablespoons dried
1 tablespoon lemon juice
1 tablespoon lemon rind Mix together well. For variation use thyme, lemon balm, sage, or savory in place of dill. Use with fish or seafood. Can be stored for up to 3 months, refrigerated.

Essential Oil Marinade for Fish
1 drop essential oil of fennel
1 drop essential oil of lime
1 tablespoon olive oil
1 cup white wine
1 clove garlic, crushed
1 onion, finely chopped
salt and pepper to taste Combine the fennel oil, lime oil and olive oil and brush over fish. Combine remaining ingredients and marinade the oiled fish for at least 3 hours.

Herbed Hollandaise Sauce
3 egg yolks
pinch salt
125g butter
1 tablespoon lemon juice
3 tablespoons chopped mixed herbs (chervil, dill, tarragon, chives)
Fill a blender or food processor container with hot water and leave for a few minutes. Drain and dry. Break in the egg yolks with the salt. Heat the butter until almost boiling, then add lemon juice. Turn on the blender and pour in the butter slowly through the lid. Stop the machine as soon as the mixture is amalgamated. Spoon into a bowl, stir in the herbs and serve immediately. This sauce goes well with poached fish, shellfish, eggs, asparagus, broccoli or artichokes. The sauce may be kept warm for a short time by standing the bowl over hot water, but do not attempt to reheat it.

Watercress, Lemon Balm, Parsley and Chive Sauce
1 cup loosely packed watercress leaves
1 cup loosely packed fresh parsley leaves
1/2 cup loosely packed fresh lemon balm
1/2 cup minced fresh chives
1 cup mayonnaise
2-3 drops of hot pepper sauce Put watercress, parsley, lemon balm and chives into a food processor, and process until fine. Then add mayonnaise and hot pepper sauce, and process until well blended. Serve cold, poached chicken, fish or seafood, or spread over raw fish or chicken before baking. Marinades for fish:
Combine 2 tablespoons lime or lemon juice, 1 tablespoon soy sauce, 1 finely sliced chilli, 1/2 cup chopped fresh coriander. Combine 2 teaspoons sesame oil, 1/2 bunch chopped fresh coriander, 1 tablespoon soy sauce and the juice of 1 lime. Combine 1 clove crushed garlic, 1 cup white wine, 3 bay leaves, few sprigs rosemary, few sprigs parsley.

Herbs that go well with fish:
Anise, Basil, Bay, Borage ,Caraway, Chervil, Chives, Coriander, Dill ,Fennel, Garlic, Ginger, Horseradish, Hyssop, Lemon Balm, Lemon Thyme, Calendula, Marjoram, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, Tarragon, Thyme. For oily fish: Chives, Dill, Fennel, Lemon Thyme, Rosemary, Savory, Thyme. For Salmon and Trout: Basil, Chervil, Chives, Dill, Fennel, Lemon Balm, Marjoram, Sorrel, Parsley, Rosemary, Tarragon, Thyme.

MAPLE-SOY GLAZED SALMON with GINGERED BOK CHOY

serves 4 time: 25 minutes

½ C maple syrup
¼ C soy sauce
1 Tbsp grated fresh ginger
1 Tbsp plus 1 tsp veg. oil
1 large head bok choy (about 2 lbs) root end removed, cut crosswise into 1 inch pieces
4 center-cut salmon fillets (each about 6 ounces and 1¼ inches thick) remove pin bones and pat dry
2 tsp sesame seeds

Adjust one oven rack to the lowest position and a second rack to the upper middle position. Heat oven to 500°

Bring the maple syrup and soy sauce to a simmer in a small saucepan over med-high heat. Cook, stirring occasionally, until syrupy and reduced to ½ cup, 8-9 min.

Meanwhile, combine the grated ginger and 1 tbsp oil in a large bowl. Add the bok choy, ¼ tsp salt, and pepper to taste. Toss to coat. Spread the bok choy on a rimmed baking sheet in a single layer. Grease a second rimmed baking sheet with the remaining 1 tsp oil and position the salmon fillets, skin side down, on the sheet, with at least 1 inch between them. Sprinkle with salt and pepper to taste.

Place the bok choy on the lower oven rack and the salmon on the upper oven rack. Cook for 5 min, then pull the salmon from the oven and spread a thick layer of the maple glaze over each fillet, top and sides. Use a pastry brush. Return to the oven. Continue to cook until the bok choy leaves are wilted, stems tender and the salmon is firm to the touch, about 3 min. longer.

Transfer bok choy to a platter and sprinkle with the sesame seeds. Brush the fillets with another layer of glaze and transfer to individual plates. Serve immediately, with any remaining glaze.

Notes, I almost always double the glaze as some like the extra at the table. Since the glaze also flavors the bok choy so nice, I have served the salmon on the same platter as the bok choy.

If you use the glaze in other ways, remember to wait and add it late in the cooking so it doesn't burn.

Nancy

Dredge slighly damp fillets in black sesame seeds

Pan saute

Done

Ann, that's a great idea to prepare frozen fish as tacos - duh, why doesn't my mind work harder? LOL.

I feel healthier already!

3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained brine packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)

Combine first 3 ingredients.

Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish filIets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; saute 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

SONOMA SALMON

Heat oven to 500 degrees

Prepare sauce – see below – allow sauce to reduce (thicken) while cooking salmon

In an oven safe sauté pan, sear salmon 1-2 minutes on both sides. If salmon has skin, start with skin side up.

Transfer pan to oven and cook 5-8 minutes to desired doneness (may take longer depending on thickness of the salmon filet)

Sonoma Salmon Sauce (4 servings)

1/4 cup Ponzu (or low sodium soy sauce)
1/8 – 1/4 cup lime juice (depending on whether you like a sweeter or more tart sauce)
1/4 cup brown sugar
1/4 cup butter
2 cloves garlic crushed and diced
dash of cayenne pepper if you like it a little spicy

Melt butter and sauté garlic for a minute.
Add brown sugar and stir to dissolve.
Add lime juice and Ponzu/soy.
Bring to a boil then reduce heat and simmer until reduced to desired thickness.

Top each serving of salmon with sauce.

Almond Coated Perch

SharonCb

Filets de Sole Au Crevettes
(Fillets of Sole with Shrimp)
1 lb sole filets (I used haddock)
1T lemon juice
1/4 c fresh parsley, chopped
1 3oz can whole mushrooms, drained (I didn't use)
1T dijon mustard
1 tsp cornstarch
1 c cream
1 c cooked tiny shrimp, drained
2 T fine dry bread crumbs
1 tsp butter, melted
Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through.
Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10-15 minutes. Serves 4

6/19/07 My notes: This was so incredibly easy to prepare, and delicious!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Shrimp Dijon

12 oz frozen, cooked, tail on shrimp, thawed
3T butter
1-1/2 c sliced fresh mushrooms
¼ c finely chopped onion
1 T flour
¾ c chicken broth
¼ c dry white wine
1 T Dijon mustard
1 tsp dried tarragon
¼ tsp paprika
¼ tsp black pepper
¼ c heavy cream

In large skillet melt butter, add mushrooms and onion, sauté until tender. Stir in flour, add broth and wine, stirring frequently. Stir in mustard and seasonings. Cook until mixture thickens and is bubbly. Reduce heat and stir in cream and shrimp. Cover and cook 2 minutes more or until heated through. Serve over rice.
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Alaskan King Salmon
with Red Pepper Pesto and Basil Butter Sauce

8 - 7oz salmon filets

Red Pepper Pesto:

2 large red peppers
¼ c kalamata olives, pitted
1 T chopped fresh garlic
1 c parmesan cheese, grated
½ c olive oil

Roast the peppers and remove skin and seeds. Place peppers, olives, garlic and cheese in food processor and pulse until coarsely chopped. Add olive oil and blend for 3 seconds

Basil Butter Sauce:

½ c white wine
1 oz lemon juice
1 shallot, chopped
1 T rice wine vinegar
2T fresh basil, chopped
1 c butter

Combine wine, lemon juice, shallots and vinegar in medium saucepan over high heat. Reduce by one half. Add basil and reduce to about ¼ cup. Slowly whisk in butter until fully incorporated.

Slice a pocket in each salmon filet, but do not slice all the way through. Put pesto in piping bag and pipe evenly into pockets. Place salmon on greased sheet pan. Bake at 400F for 8-10 minutes or until just cooked through. Spoon 1T basil butter sauce into center of each serving plate. Top each with one salmon filet. If you wish, put a dollop of butter sauce on top of the salmon. Serve immediately. Yield: 8 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tilapia Tacos with Chipotle Cream

1 lb fresh tilapia (halibut or haddock work well, too)
1/2 c sour cream
1 tsp chipotle in adobo, finely chopped
1/8 tsp salt
1/2 c onion, finely chopped
1/2 c chopped tomato
3 T snipped fresh cilantro
4 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground cinnamon
2 T butter
1 tsp finely shredded lime peel
1 T lime juice
4 9-10 inch flour tortillas, warmed
Fresh lime wedges

Rinse fish and pat dry with paper towels. In a small bowl, stir together sour cream, chipotle & 1/8 tsp salt. In another bowl, combine onion, tomato & cilantro. Set aside.

In small bowl, stir together garlic, cumin, 1/2 tsp salt and cinnamon. Rub mixture evenly over both sides of the fish.

In a 12 inch non stick skillet, melt butter over medium heat. Add fish, cook 3 minutes. Turn fish and cook 2 minutes more. Break fish into bite size pieces, sprinkle with lime peel and juice. Cook 1-2 minutes more or until fish begins to flake. Remove from heat. With slotted spoon remove fish from pan and discard liquid.

To serve, fill each tortilla with 1/2 c fish mixture, and 1/4 c onion mixture. Top each with 2T of the chipotle sour cream , fold in half or roll up. Serve with lime wedges

Linda

Thanks Linda!

Becky

* Exported from MasterCook *

Almond-Topped Fish

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter or stick margarine
1 small onion -- thinly sliced
4 fillets fresh or frozen cod or haddock (5 ounces
each) -- thawed
1 teaspoon seasoned salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1/4 cup fat-free mayonnaise
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
2 tablespoons sliced almonds -- toasted

1. Place butter in a 13-in. x 9-in. x 2-in. baking dish; place in a 400 degrees F oven until melted. Spread butter over bottom of dish; cover with onion. Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. Bake, uncovered, at 400 degrees F for 18-20 minutes or until fish flakes easily with a fork. Sprinkle with almonds.

Source:
"www.allrecipes.com"

- - - - - - - - - - - - - - - - - - -

NOTES : Made 12-7-07 Left out parsley and used pine nuts instead of almonds.

Anyway, a simple enough recipe that I used (nice Heart-friendly recipe):

Coat the fish in Egg Beaters (egg substitute stuff).

Then bread with homemade bread crumbs and cornmeal mixture.

Put on a cookie sheet. (I lined mine with that non-stick foil I was trying for the first time. Wow, clean up was so easy!)

Bake at 425 for about 20 minutes.

Serve with rice and a vegie. Very simple recipe and DH thought it was very good!

DonnaR/CA

Marilyn's Salmon Cakes are excellent.

Salmon Cakes

2 Clove garlic minced
2 Tbl minced onion
2 Dash Tabasco (or 1 teaspoon Old Bay)
1 egg yolk (or egg white)
2 Tbl chopped parsley
2 Tbl real mayonnaise
1/2 Tsp kosher salt (less if table salt)
fresh ground pepper to taste
2/3 Cup coarse white bread crumbs
1 Lb fresh salmon
1/2 Cup Panko (Japanese bread crumbs)
2or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties.
Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.
Marilyn

One of my personal favourites is Sol Meuniere.

Sole Meuniere

* 1 lemon
* 4 fillets of Dover Sole, 6 to 7 ounces each
* Salt and freshly ground pepper to taste
* Flour for dredging
* 5 tablespoons unsalted butter
* 2 tablespoons olive oil
* 4 tablespoons fresh parsley, chopped

1. Cut the lemon into quarters lengthwise. Then slice each quarter wedge crosswise into paper-thin slices. Remove any seeds and set aside.

2. Season the fillets with salt and pepper and dredge them thoroughly in flour. Shake off any excess flour.

3. Heat 4 tablespoons of butter and oil in a large saute pan (fry pan, skillet) over medium high heat. When the butter stops foaming, add the fillets. Cook, turning once, until golden and cooked through. Should take about 5 minutes.

4. Lower the heat and swirl in the remaining tablespoon of butter and the lemon slices. Sprinkle with parsley and season lightly with salt and pepper. Spoon the sauce over the fillets and server immediately.

NOTE: Sometimes I add a few capers with the lemon.

My question: what do you serve with the fish?

For fresh water fish like, perch and pickerel I want mashed potatoes or fries and veggies like kernel corn, green or yellow beans, peas ...all from a can or frozen! LOL Cole slaw too!

For shell fish like shrimp, crab or lobster I prefer rice or pasta and asparagus as sides along with a mixed baby greens salad with some feta and a balsamic type dressing.

For delicate fish like sole I like garlic mashed potatoes , fresh green beans and/or roasted beets and/or broccoli.

The last one I had was Escorole with Chopped Calamari.

Escorole with chopped Calimari. I added some Pepperoni.

June 29, 2006
Tiella Gaeta:
From time to time I get e-mails from Americans (and I mean Argentineans as well as US Americans) asking for some particular Italian recipe their grandmother used to make. I am happy to help whenever I can, I love those trips down memory lane, but occasionally I feel terribly sorry for not being able to lend my hand in their recipe search. Sometimes it is because, while I know the dish well, I have no idea of how the recipe looks like. Yet more often, I simply have no idea what dish they are talking about: the name might be familiar, but the description of the dish is not. The problem is that Italy simply does not have a national cuisine, but rather a collection of local ones that at times can change dramatically just going over the next hill. So, even for a born and raised Italian like me,m Italy remains an immense cooking school, with a promise of something new around the next road bend.

. I was reading William Black's "Al Dente", a very well written and enjoyable book about Italian food and history, and stumbled upon his description of Tiella Gaeta, the stuffed "bread" typical of Gaeta . Now, I spent many of my childhood summer holidays in the area near Gaeta, so I had heard the name before, but I must admit I had no idea what the dish was. Black describes food in such a delicious way – something he definitely has a knack for – that I knew I had to get a bite of tiella as soon as I could. I also wanted to learn more about it.
I did not manage to find much about the history of this dish, but to me tiella symbolises the perfect union of love for food, local ingredients and a practical take to eating. According to some sources tiella was the fare of the local mariners: simple to eat yet delicious. Tiella is essentially two disks of bread dough, brushed with plenty of oil, stuffed with a moderate amount of simple ingredients, sealed and baked.
You can find similar items throughout many countries whose eating culture is centred on wheat, but tiella Gaetana has a couple of peculiarities that make it unique. First of all, the border sealing the two disks of dough is always wavy like the sea. The dough itself is made without oil, yet the bottom and top of the "bread" should be brushed abundantly with extra virgin olive oil. Finally the stuffing, which has a few rules of its own. The most classic of tiellas is made with octopus, some gaeta olives, tomatoes, parsley and plenty of olive oil, but there are plenty of variations: escarole and olives, escaroles and bacclà (salted cod), anchovies, tiny calamaretti and zucchini and cheese (sheep) are just a few. The purist say that once you cut the tiella into quarters and bite into it, there should be so much oil in the filling that it runs down your forearms. I don't find that particularly appetising, to be completely honest. Traditional recipes can be good, but sometimes there is a reason why evolution is better. On the other hand, I completely agree with the keepers of the Gaetan tradition when they claim that tiella should only be paired with wine, never water. A nice cool wine from Lazio or Campania goes down a treat with it.
For my taste of tiella, I followed Black's tip and went to Chinappi a tiny and somewhat hidden bakery that specialises in Tiella. It was a difficult choice, but the first go had to be tiella with octopus, which was simply delicious. The oily dough was a delectable container for the filling of sweet tomatoes, firm (but not hard octopus, rich of sea aromas, and the occasional slightly bitter punch of the olive.

Chopped small , 1/3 cup of : Onion, Celery , Red Bell Pepper and
Micro wave for 2 minutes. Let it cool .

In a Bowl , put 1 - 14 ¾ oz. can of Pink Salmon or Crab Meat and
break up larger pieces. ( You can substitute Imitation Crab meat )
Sprinkle with : Black pepper and add:
½ teasp. of Garlic Powder , Onion Powder and ¼ level teasp.of Old Bay Seasoning.
2 level teasp. of Parsley flakes
3 heaping tablespoons of Mayonnaise
Fold and Blend this together with the Onions, Celery and Peppers
add: 1 cup of Italian Bread Crumbs.

Beat 1 egg and add 1 teaspoon of Baking Powder, beat well.
Add this to the Salmon mix and blend with a fork ( Just enough to mix it through.)
If the mix is too wet add a little more Bread Crumbs

Make 6 Balls ( work easy ) and flatten slightly to 4 inches round and ¾ inches thick
.I baked them on a cookie tin , lined with Aluminum Foil, sprayed with Pam

Bake 20 to 25 minutes at 320 Degrees. Then brush with melted butter and
Broil on Low for 5 minutes or until a Golden Tan.
Serve Hot or freeze separated w Plastic wrap , in a Zip Lock or container.

Bon Appetite

Baked Stuffed Flounder ( Shaped like a fish )

Stuffing:
In a large mixing bowl put in:
3 cups of unflavored bread stuffing cubes
2 cups of flavored bread crumbs
2 cups of Onions & Celery chopped small & micro waved 2 min.
!/2 teaspoon of Garlic Powder
1/2 teaspoon onion powder
1/4 teaspoon of Black Pepper
1/4 teaspoon Bay seasoning
1/4 teaspoon of salt
1 heaping teaspoon of Parsley Flakes
8 Oz. Package of Imitation Crab meat (Chopped )

Tumble this with a large spoon.

Add 1 egg beaten with a cup of water
Mix this thru and add more water if needed to make a damp stuffing mix.

Preparing Flounder:

1 small can of Spaghetti sauce
10 pieces of Flounder Fillets

I lined a 10 X 16 in pan with aluminum foil
Put half the Sauce in the pan
Lay 5 pieces of Flounder in the pan a shape like a fish
Put the stuffing mix on the flounder and shape by hand
Higher in the center.
Lay the other pieces of flounder on top of the stuffing.
Pour and spread the remaining sauce on the Flounder.
Sprinkle with onion , Garlic powder and Parsley flakes
Peel an onion an cut in half. Make 1/4 in. slices ( half Moons )
Lay these of the fish to resemble scales. Put a black olive in for the eye after baking.
Bake in 325 Deg. oven for ½ hour

I once had cod cooked in a garlicy saffron sauce with tomatoes, onions and cilantro. I believe it had orange zest in it, too. If anyone has anything like that, please post! It was so good that we asked for extra bread to sop up every drop of the sauce.

Deep fry or pan fry until golden, and serve with the same sour cream-horseradish sauce one serves with Prime Rib.

I know that sounds like a lot of horseradish, but the grated root loses most of it's heat when cooked, leaving just the flavor. The sour cream horseradish sauce allows you to put a bit of heat on it, but with the creaminess for balance.

My favorite way to make any fish that's firm enough not to fall apart on the grill is to brush it with olive oil, nut oil or sesame oil (depending on the topping) and cook it simply on the BBQ to serve with any number of toppings. Fresh fruit salsas or purees flavored with ginger, garlic, cilantro & hot peppers perhaps. Teriyaki sauce. Lemon caper butter. Mushrooms sauteed in zinfandel butter. Thai peanut sauce. Vegetable salsas like sundried tomatoes with olives, garlic, basil, & sweet peppers or fresh garden tomato & crushed peanuts with marjoram and minced radishes. One of my pickled relishes that I put up all summer, corn relish, carmelized red onion relish, apple relish, jalapeno relish. The toppings are really only limited by one's imagination and what happens to be in the fridge or the garden!

LOU

One day we caught a lot of Flounder.
I decided to make a batter, dip the pieces
( about the size of a matchbook )and fry them.
I seasoned the batter heavy, because it dissipates a little.
When my fishing buddy tasted them , he declared me the winner.
Then he tried it and we are still arguing about who makes the best.

Thought I'd share this simple recipe with you.
All I did was beat an egg,( or as many as you need) add Garlic & Onion powder.
A pinch of Old Bay, dry parsley, salt and pepper.
Add enough flour to make a batter (not too thin).

Dry the flounder pieces on a paper towel,
Dip them in the batter, then into a heated frying pan, with your favorite oil.
Turn them out onto a paper towel, when cooked. You can cook one piece and taste it.
Add more spices if needed.
They really puff up and are great tasteing.
LOU

By following these 3 recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury.

Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.

Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.

Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.

Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.

Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don't consume any other fish during that week.

I used Marilyn's blackening spices:
1 T. paprika
1 tsp. kosher salt
1 tsp. garlic powder
1/2 tsp. FGBP
1/2 tsp. dried thyme
1/2 tsp. dried oregano
pinch or more of cayenne pepper
I dry the fish and coat well with the above spices. It usually covers 4-6 filets with a thick coating. then I cook med high until the fish is done.

Black Bean Salsa
2 cup shoepeg corn
1 can black beans, rinsed and drained (15 oz.)
1 large tomato, chopped
3/4 cup chopped sweet pepper
1/2 cup chopped red onion
1/2 cup Italian salad dressing (not creamy)
1/4 cup minced fresh cilantro
3/4 tsp. hot pepper sauce
1/2 tsp. garlic powder
Ina bowl, combine corn, beans, tomato and red pepper & onion. In a small bowl, combine salad dressing, cilantro, hot pepper sauce, and garlic. Pour over corn mixture and gently stir to coat.

I serve the fish over rice cooked this way: Brown dry rice in a tiny little bit of oil until rice gets a little browned. Then top with Chicken broth and some white wine ( I have no idea how much: I just put in enough liquid that it eyeballs the right amount to soak into the rice.)
Lindac told me how to do this. It does make the rice a little "nuttier" tasting with a nice texture.
So, a serve the fish over the rice, topped with the "salsa."
We really do love this dish.
I tried adding lots more cilantro and onion and hot sauce when I made this the other night, and ruined it. The proportions are perfect to us as I posted it. A little more hot sauce, perhaps, but not a lot or you won't taste the blackening spices.

Asian Barbecued Salmon (Chicago Tribune)
Preparation time: 10 minutes
Marinating time: 1 hour
Cooking time: 12 minutes
Yield: 4 servings

1 salmon fillet with skin, about 2 pounds
1/4 cup each: dry sherry, soy sauce
2 tablespoons each: oyster sauce, lemon juice, sesame oil
1/2 teaspoon freshly ground black pepper
1 bunch chives or green onions, minced or slivered
1/4 cup fresh ginger, minced or slivered
2 tablespoons oil
lemon wedges

1. Remove any remaining bones from the fish using tweezers or needle-nose pliers. Combine the sherry, soy sauce, oyster sauce, lemon juice, sesame oil, pepper, chives and ginger in a large shallow non-aluminum dish. Marinate the salmon in the mixture for at least 1 hour in the refrigerator.
2. Prepare a charcoal grill. Remove salmon from marinade, scraping the green onions and ginger off the fillet and returning to the marinade. Put marinade into a small non-aluminum saucepan; heat to a boil, set aside.
3. Brush the grill rack with oil. Grill the salmon 6 inches from the heat source, skin side toward the heat source, covered, until the fish just begins to flake, about 12 minutes. If the grill cannot be covered, place the salmon in a wire fish basket and turn the salmon once during cooking; total cooking time will be about 18 minutes.
Note: The salmon can be broiled 4-5 inches from the heat source for about 10-12 minutes on each side. I put the salmon skin side down on heavy foil, then flip the fillet when it is almost fully cooked. I'll have to try baking it, ala Ina Garten, at 500° for 12-15 min.
4. Serve with reserved marinade and lemon wedges.

Gina: You probably know this but I'll Post it anyway.

To make Ciappino, I use a Marinara Sauce but I usually wing it.

Ingredients :
1 - 28 oz. can of crushed tomatoes
1 cup of Chopped Onions
1/2 cup of Chopped Green Peppers
4 Cloves of Garlic chopped small or
1 teaspoon of Garlic powder
Spices:
1/2 teaspoon of Basil
1/4 teaspoon of Oregano
1/4 teaspoon of Old Bay seasoning
1 Teaspoon of Salt, add more later to taste.
1 tablespoon of Sugar for acidity
1/3 cup of fresh Parsley or
3 tablespoons of Parsley flakes
1/4 teaspoon of Black Pepper
an Italian pinch of Red pepper, if you like it hotter.
I start with a 28 ounce can of Contadina or Tutto Rosso
Crushed tomatoes
I have used San Marsano but they cost a lot more
and I get the same results.
Put the Tomatoes in a pot, on the range top and start to
simmer. Total time about 30 minutes.
Add a little water if it is too thick, stirring often.

If you burn it, you get the wooden spoon treatment.

Meanwhile : Put the Onions , Green Peppers and Garlic,
in a Micro wave safe bowl with 2 tablespoons of water.
Nuke them for about 2 minutes , or until softened a little.
Then put them into the simmering Tomatoes.
Add all the spices.

When the Tomatoes have simmered at least 1/2 hour.
Give them a taste test . Add whatever spices you like.
I use a lot of Garlic and Parsley in Marinara Sauce.
I don’t cook it as long as Spaghetti Sauce.

Now put in the fishes and seafood of your choice.
Put in a small can of Minced Clams with the juices.
Mussels, calms, crabs, Scallops first. Then the faster
cooking seafood last ( Shrimp, Haddock etc.)
Add whatever you like
.
I forgot the Red Wine.!!!!! Have a glass while you're making this.!!!
Save me a portion and some bread for dipping.
LOU

Beanthere:
We do a Bacala ( Dried Cod ) Stew that is very good.
I use the Marinara Sauce.
You have to soak the Cod for about 2 days, changeing the water.
Then put some Sauce in a baking pan, lay the Cod on top.
Spoon Sauce over the Cod and add cutup Onions, Potatoes ,Olives, etc.
Add whatever you like also. Sprinkle Parsley Flakes, Garlic
and Onion Powder.
Bake at 350 until the fish is cooked.

Lou

The first one was submitted by a mom to a school cookbook I helped compile back in the day. Talk about quick and easy! And it's simple to adapt to feed any number needed. Orange roughy is another fish available frozen at Sam's and Costco. Not as good as fresh, but definitely acceptable quality, and it sure is convenient to have on hand when you just can't make it to the store.

BROILED ORANGE ROUGHY

4 orange roughy fillets
2 lemons
freshly-ground black pepper
5 T. butter or margarine, softened
3 T. mayonnaise
2 green onions, thinly-sliced
1/2 cup freshly-grated Parmesan cheese

Preheat broiler. Rinse fish and pat dry. (If frozen, place in a colander under cold, running water until thawed. The fillets are usually pretty thin, so it won't take but a couple of minutes.) Place fish in a single layer in a broiler pan, the flatter bottom side facing up, with no overlapping. Sprinkle generously with fresh lemon juice and black pepper. Broil for 7 minutes.

Meanwhile, combine remaining ingredients in a small bowl, mashing well with a fork to mix. Remove fish from oven and carefully turn fillets with a spatula. Spread butter mixture evenly over the uncooked side of each fillet. Return to the oven and broil an additional 3 to 4 minutes, or until fish flakes easily when scraped with the tines of a fork.

Note: In case you haven't prepared roughy before, it produces a ton of 'juice' while cooking. This liquid should be discarded.

Since this has such a mild flavor, I often serve it with things like roasted asparagus and sweet-and-sour carrots to give a little flavor punch (and add some color to the plate).

This next one is a slightly-modified version of a recipe I believe I found at the Catfish Institute website. If you want to add more fish to your diet, that's a great source to check out! I've tried a lot of their recipes and have never been disappointed. We live very close to the MS catfish farms, so it's wonderful and fairly inexpensive here. If you don't like it or can't readily get it, you can substitute any firm, white fish.

MEDITERRANEAN CATFISH

1 onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, minced
2 T. olive oil
1 (14-1/2-oz.) can diced tomatoes
1/2 c. water
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. black pepper
salt, to taste
2 catfish fillets

Note: Easily adaptable to personal taste. I usually slice the onion and bell pepper because we like the texture better than chopped. Needless to say, using fresh basil and oregano takes the flavor up a couple of notches! If you enjoy a spicier taste, you can add some crushed red pepper flakes and/or use Rotel instead of regular tomatoes. (Since Rotel cans are smaller, you may need to add a little extra liquid in that case.)

In a large skillet (one with a lid), saute onion, bell pepper and garlic in olive oil until tender. Add tomatoes, water and seasonings to taste. When mixture comes to a boil, reduce heat to medium and allow to simmer, uncovered, for 2 minutes.

Add catfish fillets, spooning sauce over them. Reduce heat to medium-low; cover skillet with lid and simmer gently until fish flakes easily (approx. 7-9 minutes).

Because this is so juicy, it's especially nice served on a bed of rice to soak up the sauce, along with a tossed green salad and hot French or Italian bread. (A Greek salad is good, too.) I often fix yellow squash as a vegetable side just because the color looks so appealing next to the red and green of the other dishes.

Can't wait to dig into this thread and start trying new stuff!

sm

Just cook some fish or use leftovers. I think grilled would be awesome. Wrap the fish in a flour tortilla and top with your choice of toppings, just like any other taco. They were very yummy at Wahoo's and they'd be really easy and pretty healthy too!

Annie

Lee

Sherry, thanks for the Black Bean Salsa...sounds like one we will like :-)

LOU

Fish tacos, yum, I'd forgotten all about them. At the restaurant, we used to make them with that pre-marinated Cajun Catfish from the grocery store, charcoal broiled and served in a soft flour tortilla with fresh tomato salsa, thinly sliced cabbage and a jalapeno cream sauce...they were a terrific hit at the bar.

I'm not sure what that Catfish was marinated in. My guess would be black and cayenne peppers, salt, paprika, onion & garlic powders, oregano, thyme and maybe some gumbo file powder. Mmmm...I think I'm going to experiment. I guess we'll be having Cajun Catfish Tacos for dinner!

I spent the last 1/2 hour looking at the thread that Jessy posted.
We'll have to use alternatives for a lot of the fish in these recipes, for example, all Tilapia is on alert. So over-fished. A Tilapia has to be 20 years old before it will reproduce. All Atlantic farm Salmon is out. I have printed out the portable list and will now ask country of origin for all my fish-monger purchases. Thanks Jessy!

BAKED STUFFED CALAMARI W. SPAGHETTI SAUCE

A nice fresh sea bass with the rest of the ingredients:

Ready to go in the oven. I don't like to clean fish pans so used a foil one:

A moist fish dinner for two:

Jessy:
Are you behaving?

LOU