Let Them Eat Fish

tag:blogger.com,1999:blog-303491092012-02-16T20:51:14.921-05:00Let Them Eat FishBut How Are You Going To Cook It?OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.comBlogger191100tag:blogger.com,1999:blog-30349109.post-1151436928133572412006-06-27T14:34:00.000-05:002007-09-08T17:47:58.196-05:00Baked Mahi−Mahi with Dill Sauce

1/4 cup sour cream1/4 cup plain yogurt1 tablespoon mayonnaise or salad dressing1 tablespoon minced fresh dill or 1 teaspoon dried dill1/2 teaspoon Dijon mustard1/8 teaspoon bottled hot pepper sauceSalt & pepper to taste2 Mahi−Mahi Steaks1 tablespoon vegetable oil1 tablespoon lemon juiceSaltWhite pepperCombine our sour cream, yogurt, mayonnaise, mustard, and hotsauce. Stir in dill; add salt and

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.comtag:blogger.com,1999:blog-30349109.post-1151436858502253882006-06-27T14:33:00.000-05:002007-09-08T17:47:58.197-05:00Baked Walleye with Carrots

1 1/2 pounds walleye fillets, skin removed2 cups grated carrots3 tablespoons margarine or butter, melted2 tablespoons lemon juice1/4 teaspoon ground thymeSalt to taste3 tablespoons margarine or butter3 1/2 tablespoons flourSalt and pepper to taste1/3 cup milkHeat oven to 450F. Spray a 13 x 9−inch baking dish with nonstickvegetable cooking spray. Arrange fillets, slightly overlapping,in prepared

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436796067518022006-06-27T14:32:00.000-05:002007-09-08T17:47:58.198-05:00Bass with Avocado Sauce

1 small ripe avocado coarsely chopped1/4 cup skim milk1 tablespoon lime juice1 garlic clove minced1 dash hot sauce2 tablespoons lemon juice1 tablespoon soy sauce1 teaspoon lemon rind grated1 teaspoon Dijon mustard16 ounces bass fillets1/3 cup dry bread crumbs finevegetable cooking sprayCombine the first 5 ingredients in a blender; cover andprocess until smooth. Set mixture aside. Combine lemon

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436726441416892006-06-27T14:31:00.000-05:002007-09-08T17:47:58.199-05:00Blackened Salmon

6 Salmon Fillets, 1/2 − 3/4 inch thick, skinned2 1/2 cups unsalted butter or margarine1/2 cup fresh lemon juice1 1/2 teaspoons cayenne pepper1 teaspoon salt2 teaspoons fresh ground black pepper1 Tablespoon dried thyme (do not use fresh − it will burn)Lemon wedges and Parsley for garnishTrim off the thin edges of fillets as these would burn. Pat dryand refrigerate until ready to cook. The butter

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436664539129322006-06-27T14:30:00.000-05:002007-09-08T17:47:58.200-05:00Bombay Monkfish

1 pound monkfish, skinnedMilk to cover1/4 pound shrimp, shelled2 eggs3 tablespoons tomato paste1/2 teaspoon curry powder2 teaspoons lemon juice1/4 teaspoon fresh rosemary, chopped1 pinch of saffron or tumeric3/4 cup light creamSalt and pepper to tastePreheat oven to 350F. Put the monkfish in a pan just large enough tohold it. Pour the milk over and place the pan over moderate heat. Bringto a

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436601296555112006-06-27T14:29:00.000-05:002007-09-08T17:47:58.200-05:00Cajun Crappie

4 Crappie fillets about 10" long2 tablespoons butter1 pinch cayenne pepper3 teaspoons paprika3 ounces cognac1 cup heavy cream4 tablespoons brown sugar4 cloves crushed garlic1 teaspoon corn starchGround or fresh thymeGround or fresh basilGround or fresh parsleyCombine the thyme, basil, parsley, cayenne pepper, garlic andpaprika and sprinkle over fish in a shallow bowl. Melt 1 tbls.butter in a

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436534846658952006-06-27T14:28:00.000-05:002007-09-08T17:47:58.201-05:00Carp 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 fryerBatter:1 cup cold water1 egg1/4 c oil1/4 cup flour4 teaspoons cornstarch1 teaspoon baking powder1 t salt1/2 teaspoon MSG (optional)Mix water, egg and oil before adding other ingredients. Dip stripsin batter, drop them into a deep fryer. Cook

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436458037593762006-06-27T14:26:00.000-05:002007-09-08T17:47:58.202-05:00Catfish with Parsley−Pecan Sauce

2 cups all−purpose flour1 tablespoon cayenne pepper1 tablespoon, plus 1 teaspoon salt6 catfish fillets, about 6 ounces each2 tablespoons vegetable oil2 tablespoons unsalted butter2 cups parsley−pecan sauceSauce:2 cups tightly packed fresh parsley, leaves only1/2 cup olive oil1/2 cup broken pecan meats1 large clove garlic, chopped1/2 cup freshly grated parmesan cheese1/2 cup freshly grated romano

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436389033389152006-06-27T14:25:00.000-05:002007-09-08T17:47:58.203-05:00Cream Of Crab Soup

1 Small onion, finely chopped1 Tablespoon butter1 Cup chicken broth1 Quart Half & Half, or whole milk1 Tablespoon chopped parsley1/2 Teaspoon celery salt1/2 Teaspoon mace1 Dash cayennesalt and fresh ground black pepper, to taste1 Pound crab meat, jumbo lump Maryland Blue Crab1/4 Cup sherry2 Tablespoons all−purpose flour,mixed with 1 Tablespoon water or warm milkIn a large saucepan, cook onion in

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436330138353182006-06-27T14:24:00.000-05:002007-09-08T17:47:58.203-05:00Crab Stuffing

8 ozs. Ritz crackers, crushed1/4 lb. sweet butter, melted1/4 cup mayonnaise2 tablespoons chopped garlic2 tablespoons Worcestershire sauce1/8 cup cream sherry1 tablspoon ground black pepper1/2 tablespoon hot sauce1/2 cup fresh cleaned crabmeatIn a bowl, use a small wire whisk to mix all ingredients exceptcrackers and crab. Lightly toss in crackers and crab. This may be usedto stuff shrimp or other

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436263224925452006-06-27T14:23:00.000-05:002007-09-08T17:47:58.204-05:00Crawdad Gumbo

1 pound crawdads, cooked & cleaned8 oz. salt pork, cubed small1/2 pound fresh (preferred) or frozen okra1 medium brown onion1 can whole tomatoes8 oz. frozen corn1 teaspoon parsley flakes1/2 teaspoon cayenne pepper1 pint half & half2 cups watersalt to tastepepper to tasteIn a large skillet, fry salt pork until browned. Add onion, cookuntil tender, stirring often. Add water, okra, corn, tomatoes,

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436179741828862006-06-27T14:21:00.000-05:002007-09-08T17:47:58.204-05:00Medieval Sweet and Sour Fish

2 pounds carp or other fish fillet1/4 cup flour1 medium onion, minced3/4 cup white wine3/4 cup cider vinegar4 Tablespoons brown sugar1/4 teaspoon ground cloves1/4 cup currantsPinch of mace1/4 cup raisinssalt to tasteCut fillets into large chunks and dredge them in flour. Heat oilin a large heavy frypan and saute onion until transparent. Add fishchunks and brown. In a bowl, combine remaining

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436108045809642006-06-27T14:20:00.000-05:002007-09-08T17:47:58.205-05:00Chunky Oyster Chowder

1 pint oysters1/4 cup melted butter1/2 cup sauteed sliced celery1 quart milk1 1/2 teaspoons salt1/8 teaspoon pepper1/2 teaspoon paprika1/2 cup sauteed chopped Onion1 can undrained whole kernel corn1 cup cooked diced potatoesOpen and save, or drain and save the oysters reserving the liquor.Remove any remaining shell particles. Add oysters and liquor to butterand cook for 3 minutes or until edges

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151436023334369652006-06-27T14:18:00.000-05:002007-09-08T17:47:58.206-05:00Panfish Creole

1 1/2 lbs. panfish (sunfish, bluegill, perch)1/4 cup flour1/3 cup cooking oil1 1/4 cup hot water1 − 8 oz. can tomato sauce1/2 cup chopped green onions and tops1/2 cup chopped parsley1/3 cup chopped green peppers5 small cloves garlic chopped fine2 teaspoons salt1/2 tespoon thyme1/4 teaspoon cayenne pepper2 whole bay leaves1 lemon slice2 1/2 cups cooked riceCut fish in one inch chunks. Coat fish in

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151435882787926432006-06-27T14:17:00.000-05:002007-09-08T17:47:58.206-05:00Salmon Pate

1 cup salmon, flaked1 pkg. (8 oz.) cream cheese, room temperature1 tablespoon fresh lemon juice1 teaspoon prepared horseradish1 teaspoon onion, grated1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon liquid smokeGarnish:almond slicesparsley1 oliveceleryMix salmon with all of the other ingredients. Press into a fishshaped mold or shape by hand as such. Garnish fish with almondslices to resemble

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151435834187586012006-06-27T14:16:00.000-05:002007-09-08T17:47:58.207-05:00Baked Seafood Au Gratin

1 onion, chopped1 green bell pepper, chopped1 cup butter1 cup all−purpose flour1 pound fresh crab meat4 cups water1 pound medium shrimp, peeled and deveined1/2 pound bay scallops1/2 pound flounder fillets3 cups milk1 cup shredded sharp Cheddar cheese1 tablespoon distilled white vinegar1 teaspoon Worcestershire sauce1/2 teaspoon salt1 pinch ground black pepperdash hot red pepper sauce1/2 cup

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151435764713395432006-06-27T14:15:00.000-05:002007-09-08T17:47:58.208-05:00Spicy Blackened Catfish

2 teaspoons sweet paprika1/2 teaspoon dried oregano, crumbled1/2 teaspoon dried thyme, crumbled1/4 teaspoon cayenne, or to taste1/2 teaspoon sugar1/2 teaspoon salt1/4 teaspoon freshly ground black pepper2 catfish fillets (about 1 pound)1 large garlic clove, sliced thin1 tablespoon olive oil1 tablespoon unsalted butterlemon wedges as an accompanimentIn a small bowl combine the paprika, oregano,

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151435682332163492006-06-27T14:13:00.000-05:002007-09-08T17:47:58.208-05:00Tarragon Trout

2 trout with heads on (8−10 oz.)1/4 cup water1/4 cup olive oil1/2 tablespoon tarragon leaves1/2 cup white vinegar1 tablespoon Dijon mustard1/2 tablespoon minced shallots1/4 teaspoon salt1/4 teaspoon black pepperCombine tarragon leaves and vinegar in a saucepan and bring to aboil. Cool, and add the remaining ingredients. Pour the marinadeover the trout. Refrigerate for 3−4 hours. Cook the trout on

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0tag:blogger.com,1999:blog-30349109.post-1151433780069980862006-06-27T13:42:00.000-05:002007-09-08T17:47:58.209-05:00Trout with Red Onion and Orange Relish

1 − 1 1/3−pound trout, boned, cut in half lengthwiseyellow cornmealsalt and pepper to taste1 medium orange3 tablespoons chopped fresh mint2 tablespoons olive oil2/3 cup chopped red onion2 tablespoons white wine vinegarGrate 1 teaspoon peel from orange. Cut off remaining peel and discard.Cut orange into 1/2−inch pieces. Mix orange pieces, peel and mint insmall bowl. Heat 1/2 tablespoon oil in

OmniMediaGrouphttp://www.blogger.com/profile/12988029975724547756noreply@blogger.com0