Tuesday, June 27, 2006

Baked Mahi−Mahi with Dill Sauce

1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon mayonnaise or salad dressing
1 tablespoon minced fresh dill or 1 teaspoon dried dill
1/2 teaspoon Dijon mustard
1/8 teaspoon bottled hot pepper sauce
Salt & pepper to taste
2 Mahi−Mahi Steaks
1 tablespoon vegetable oil
1 tablespoon lemon juice
Salt
White pepper
Combine our sour cream, yogurt, mayonnaise, mustard, and hot
sauce. Stir in dill; add salt and pepper to taste. Blend well.
Allow to stand at least 1/2 hour to blend flavors. Serve at room
temperature. May be refrigerated up to 24 hours.
Pat fish dry with paper towels. Combine oil and lemon juice; brush
on both sides of fish. Season lightly with salt and white pepper.
Place an inch apart in a lightly oiled baking dish. Bake at 450F
for approximately 15 mintues. When fish tests are done, transfer
to warm plates. Spoon Dill Sauce over fish.

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Baked Walleye with Carrots

1 1/2 pounds walleye fillets, skin removed
2 cups grated carrots
3 tablespoons margarine or butter, melted
2 tablespoons lemon juice
1/4 teaspoon ground thyme
Salt to taste
3 tablespoons margarine or butter
3 1/2 tablespoons flour
Salt and pepper to taste
1/3 cup milk
Heat oven to 450F. Spray a 13 x 9−inch baking dish with nonstick
vegetable cooking spray. Arrange fillets, slightly overlapping,
in prepared dish. Set aside. In medium bowl, combine carrots, melted
margarine, juice, thyme and salt. Spread mixture evenly over fillets.
Cover with foil. Bake for 25 to 30 minutes, or until fish is firm
and opaque and just begins to flake. Drain liquid from fish into
a 2−cup measure. Cover fish with foil to keep warm. Set aside. Add
water to liquid in cup to equal 1 1/3 cups.
In a 1−quart saucepan, melt 3 tablespoons margarine over medium
heat. Stir in flour, salt and pepper. Blend in cooking liquid mixture
and milk. Cook for 5 to 7 minutes or until mixture thickens and
bubbles, stirring constantly. Pour sauce evenly over fish and serve
over hot rice or linguine.

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Bass with Avocado Sauce

1 small ripe avocado coarsely chopped
1/4 cup skim milk
1 tablespoon lime juice
1 garlic clove minced
1 dash hot sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon lemon rind grated
1 teaspoon Dijon mustard
16 ounces bass fillets
1/3 cup dry bread crumbs fine
vegetable cooking spray
Combine the first 5 ingredients in a blender; cover and
process until smooth. Set mixture aside. Combine lemon juice
and next 3 ingredients in a shallow dish; dip fillets in lemon
juice mixture, and dredge in bread crumbs. Place on a baking
sheet coated with cooking spray. Bake at 450 degrees F for
7 minutes; turn fillets over, and bake an additional 7 minutes
or until fish flakes easily when tested with a fork. Transfer
fillets to a serving platter, and top with avocado sauce.

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Blackened Salmon

6 Salmon Fillets, 1/2 − 3/4 inch thick, skinned
2 1/2 cups unsalted butter or margarine
1/2 cup fresh lemon juice
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
2 teaspoons fresh ground black pepper
1 Tablespoon dried thyme (do not use fresh − it will burn)
Lemon wedges and Parsley for garnish
Trim off the thin edges of fillets as these would burn. Pat dry
and refrigerate until ready to cook. The butter sauce adheres
better to cold fillets.
In heavy 3−quart cast−iron frying pan over medium heat, melt
butter, add lemon juice, cayenne, salt, black pepper and thyme.
Stir to blend; cool to lukewarm.
Place an empty 10−inch cast−iron skillet over high heat until
bottom has a definite white haze and begins to smoke slightly.
Remove fish from refrigerator; dip 1 fillet in warm butter sauce,
coating well. Place fish in hot skillet, taking care that spits
and spatters do not burn you. Fish will sear and cook almost
immediately. Turn fillet over; blacken other side. Repeat with
remaining fillets.
Reserve remaining butter sauce. As fillets are cooked, place
them on individual plates; keep warm. Discard accumulated butter
sauce in skillet and charred bits between batches. When all
fillets have been cooked, wipe skillet clean and place empty
skillet back on heat. Add reserved butter sauce; carefully swirl
skillet 5 or 6 times to blacken butter. Remove pan from heat;
drizzle butter over each fillet. Garnish and serve hot.

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Bombay Monkfish

1 pound monkfish, skinned
Milk to cover
1/4 pound shrimp, shelled
2 eggs
3 tablespoons tomato paste
1/2 teaspoon curry powder
2 teaspoons lemon juice
1/4 teaspoon fresh rosemary, chopped
1 pinch of saffron or tumeric
3/4 cup light cream
Salt and pepper to taste
Preheat oven to 350F. Put the monkfish in a pan just large enough to
hold it. Pour the milk over and place the pan over moderate heat. Bring
to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7
minutes longer, or until the fish is cooked through. When the monkfish
is nearly done, add the shrimp and cook 2−3 minutes, or until they turn
pink. Drain fish and shrimp, discarding milk.
Cut the monkfish into bite−size pieces. Beat the eggs with the tomato
paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream.
Mix in the fish and shrimp and season to taste with salt and pepper.
Turn into 4 individual ramekin dishes and pour an equal amount of the
remaining cream over the top of each dish. Bake for 20 minutes, or until
set. Serve hot with a squeeze of lemon and a crusty french type bread.

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Cajun Crappie

4 Crappie fillets about 10" long
2 tablespoons butter
1 pinch cayenne pepper
3 teaspoons paprika
3 ounces cognac
1 cup heavy cream
4 tablespoons brown sugar
4 cloves crushed garlic
1 teaspoon corn starch
Ground or fresh thyme
Ground or fresh basil
Ground or fresh parsley
Combine the thyme, basil, parsley, cayenne pepper, garlic and
paprika and sprinkle over fish in a shallow bowl. Melt 1 tbls.
butter in a skillet and add fish, cooking until soft but not
hard. Cook for 2 minutes per side. The idea is to not dry out
the fish. After the fish have been cooked on both sides, remove
fish and add brown sugar to pan. Then add remaining butter and
return the fish to the pan once the sugar is melted. This will
glaze the fish and finish cooking them. Remove fish to serving
plate and deglaze skillet with cognac immediately, adding heavy
cream once cognac is boiling. Reduce by 25 percent. Combine a
small portion of liquid with corn starch and add to sauce.
Allow sauce to boil for about one minute. Pour sauce on top of
fish and garnish with fresh parsley.

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Carp with Red Sauce

1 pound carp fillets, skinned and cut 3/8−inch thick
(cutting shortens "floating bones" so cooking can break them down)
Vegetable oil, heated in a deep fryer
Batter:
1 cup cold water
1 egg
1/4 c oil
1/4 cup flour
4 teaspoons cornstarch
1 teaspoon baking powder
1 t salt
1/2 teaspoon MSG (optional)
Mix water, egg and oil before adding other ingredients. Dip strips
in batter, drop them into a deep fryer. Cook until done, drain on
paper toweling. Much like hors d’oeuvres. Dip into the following sauce.
Red Sauce:
1 cup catsup
1 cup chili sauce
dash of Tabasco
dash of Worcestershire
squeeze of lemon
3 Tablespoons pure ground horseradish
salt and pepper to taste

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Catfish with Parsley−Pecan Sauce

2 cups all−purpose flour
1 tablespoon cayenne pepper
1 tablespoon, plus 1 teaspoon salt
6 catfish fillets, about 6 ounces each
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cups parsley−pecan sauce
Sauce:
2 cups tightly packed fresh parsley, leaves only
1/2 cup olive oil
1/2 cup broken pecan meats
1 large clove garlic, chopped
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated romano cheese
2 tablespoons unsalted butter, cut into pieces
Mix flour, cayenne pepper and salt. Spread on large platter and
dredge each fillet, shaking off excess. Set aside on sheet of
waxed paper. Heat half the oil and butter in a skillet large
enough to accommodate 3 fillets. When butter is foaming but not
brown, add fillets and saute on one side for about 4 minutes,
until light golden. Turn fillets and spread the browned side with
sauce; continue to saute until underside is browned, about another
4 minutes. Cover skillet for a few minutes to melt sauce. Remove
fish to platter. Add remaining oil and butter and cook remaining
fillets.
Sauce:
Place parsley in food processor and process until coarsely
chopped, turning machine off and on and scraping down sides. Add
all other ingredients except salt, and process until mixture makes
a smooth paste. Store, tightly covered in refrigerator.
Makes about 2 cups.

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Cream Of Crab Soup

1 Small onion, finely chopped
1 Tablespoon butter
1 Cup chicken broth
1 Quart Half & Half, or whole milk
1 Tablespoon chopped parsley
1/2 Teaspoon celery salt
1/2 Teaspoon mace
1 Dash cayenne
salt and fresh ground black pepper, to taste
1 Pound crab meat, jumbo lump Maryland Blue Crab
1/4 Cup sherry
2 Tablespoons all−purpose flour,
mixed with 1 Tablespoon water or warm milk
In a large saucepan, cook onion in butter until transparent.
Add chicken broth and slowly pour in milk. Add all seasonings
except sherry. Add the crab meat (cleaned of all shells) and
simmer for 15 minutes.
Make a paste of about 2 tablespoon flour and a little water or
warm milk mixture. Stir paste into soup to thicken slightly.
Remove from heat, stir in sherry and serve.
Garnish with chopped parsley.

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Crab Stuffing

8 ozs. Ritz crackers, crushed
1/4 lb. sweet butter, melted
1/4 cup mayonnaise
2 tablespoons chopped garlic
2 tablespoons Worcestershire sauce
1/8 cup cream sherry
1 tablspoon ground black pepper
1/2 tablespoon hot sauce
1/2 cup fresh cleaned crabmeat
In a bowl, use a small wire whisk to mix all ingredients except
crackers and crab. Lightly toss in crackers and crab. This may be used
to stuff shrimp or other seafood such as flounder or grouper. It's
great for stuffed mushrooms, too.

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Crawdad Gumbo

1 pound crawdads, cooked & cleaned
8 oz. salt pork, cubed small
1/2 pound fresh (preferred) or frozen okra
1 medium brown onion
1 can whole tomatoes
8 oz. frozen corn
1 teaspoon parsley flakes
1/2 teaspoon cayenne pepper
1 pint half & half
2 cups water
salt to taste
pepper to taste
In a large skillet, fry salt pork until browned. Add onion, cook
until tender, stirring often. Add water, okra, corn, tomatoes, and
all seasonings, simmer for 15−20 minutes. Add half & half, and
crawdads, simmer for 10 minutes.

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Medieval Sweet and Sour Fish

2 pounds carp or other fish fillet
1/4 cup flour
1 medium onion, minced
3/4 cup white wine
3/4 cup cider vinegar
4 Tablespoons brown sugar
1/4 teaspoon ground cloves
1/4 cup currants
Pinch of mace
1/4 cup raisins
salt to taste
Cut fillets into large chunks and dredge them in flour. Heat oil
in a large heavy frypan and saute onion until transparent. Add fish
chunks and brown. In a bowl, combine remaining ingredients for a
sauce. Pour over browned fish and onions.

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Chunky Oyster Chowder

1 pint oysters
1/4 cup melted butter
1/2 cup sauteed sliced celery
1 quart milk
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1/2 cup sauteed chopped Onion
1 can undrained whole kernel corn
1 cup cooked diced potatoes
Open and save, or drain and save the oysters reserving the liquor.
Remove any remaining shell particles. Add oysters and liquor to butter
and cook for 3 minutes or until edges of oysters begin to curl. Add
milk, onion, celery, corn, potatoes, salt & pepper; heat thoroughly
but do not boil. Garnish with paprika. Serve at once.

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Panfish Creole

1 1/2 lbs. panfish (sunfish, bluegill, perch)
1/4 cup flour
1/3 cup cooking oil
1 1/4 cup hot water
1 − 8 oz. can tomato sauce
1/2 cup chopped green onions and tops
1/2 cup chopped parsley
1/3 cup chopped green peppers
5 small cloves garlic chopped fine
2 teaspoons salt
1/2 tespoon thyme
1/4 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 1/2 cups cooked rice
Cut fish in one inch chunks. Coat fish in flour and brown
in oil stirring constantly. Add water gradually. Cook until
smooth and thisk stirring constantly. Add remaining ingredients
except rice. Cover and simmer for 20 minutes. Remove bay
leaves and serve over rice.

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Salmon Pate

1 cup salmon, flaked
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke
Garnish:
almond slices
parsley
1 olive
celery
Mix salmon with all of the other ingredients. Press into a fish
shaped mold or shape by hand as such. Garnish fish with almond
slices to resemble scales. Slice green olive for eye and thin
strips of celery for tail. Garnish top with parsley. Chill at
least 1 hour before serving.

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Baked Seafood Au Gratin

1 onion, chopped
1 green bell pepper, chopped
1 cup butter
1 cup all−purpose flour
1 pound fresh crab meat
4 cups water
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
dash hot red pepper sauce
1/2 cup grated Parmesan cheese
Lightly grease one 13x9x2 inch baking dish. In a heavy skillet,
saute the onion and the pepper in 1/2 cup of the butter or margarine.
Cook until tender. Stir in 1/2 cup of the flour and cook over medium
heat for 10 minutes, stirring frequently. Add the crabmeat and stir
well. Press this mixture into the bottom of the prepared baking dish
and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp,
scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup
of the cooking liquid and set the seafood aside.
Preheat oven to 350F. In a heavy saucepan, melt the remaining
1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.
Cook and stir constantly for 1 minute. Gradually add the milk plus
the 1 cup reserved cooking liquid. Raise heat to medium and cook,
stirring constantly, until the mixture is thickened and bubbly. Stir
in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt,
pepper, and hot sauce. Add the cooked seafood and stir gently.
Spoon the seafood mixture over the crabmeat crust and sprinkle with
the Parmesan cheese. Bake in the preheated oven for 30 minutes or
until lightly browned. Serve immediately.

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Spicy Blackened Catfish

2 teaspoons sweet paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 catfish fillets (about 1 pound)
1 large garlic clove, sliced thin
1 tablespoon olive oil
1 tablespoon unsalted butter
lemon wedges as an accompaniment
In a small bowl combine the paprika, oregano, thyme, cayenne,
sugar, salt, and black pepper. Pat the catfish dry, and sprinkle
the spice mixture on both sides of the fillet, coating them well.
In a large skillet saute the garlic in the oil over moderately
high heat, stirring, until it is golden brown and discard the
garlic. Add the butter, heat it until the foam subsides, and in
the fat, saute the catfish for 4 minutes on each side, or until
it is cooked through. Transfer the catfish fillets with a slotted
spatula to 2 plates and serve them with the lemon wedges.

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