Basic Ways of Cooking Fish (Canadian Rule)

DONT OVERCOOK! This is the most important advice to be given aout the cooking of fish. Excess cooking will only dry it out and make it flavorless. Fish is naturally tender. it should be cooked just to firm the flesh.

All fish, either fillets, steaks or whole fish should be cooked according to Canadian Rules; Measure the fish at its thickest point – its depth, not across the fish – and cook it exactly 10 minutes per inch. If fish is 1/2 inch thick, cook 5 minutes; if it is 1-inch thick, cook 10 minutes; if it is 1-1/2 inches thick, cook 15 minutes; etc. This is foolproof and eliminates all that testing and flaking and the fish looks prettier as a result. The Canadian Rule applies to every sort of preparation – baking, broiling, braising, sauteing, frying, poaching and steaming. If the fish you are using is still frozen, double the time – 20 minutes per inch of thickness, plus or minus any fraction thereof. The Canadian Rule does not apply to shellfish.

The following recipes can be used with any of our various fish fillets i.e. orange roughy, sole or trout fillets.

Oven Frying

This method is a favorite because it renders a crisp fish without the odor, calories or cleanup of deep fat frying. it is faster than baking and very easy. The best pieces to use are whole fish, dressed, fillets, or steaks. You do not have to turn the fish with this method of cooking.

Ingredients

– 2 lbs. fish fillets
– 1 tbs. salt
– 1 cup milk
– 1 cup dry bread crumbs or cracker crumbs
– 1/4 cup melted butter or margarine

Instruction

Cut fillets into serving size portions. Add salt to milk. Dip fillets into milk, then into crumbs. Place in a single layer in a buttered baking dish. Drizzle butter evenly over fillets. Bake at 500F for 10 minutes per inch of thickness (see the Canadian Rule). Baste lean fish after 5 minutes. Makes 4 or 6 servings.

Baked Fish In White Wine

Ingredients

– 3 to 3-1/2lbs. firm white fish
– 1/2 medium onion, sliced
– 3 shallots, minced
– 1 cup sliced mushrooms
– 1 tbs. lemon juice
– salt and pepper to taste
– pinch each nutmeg and clove
– dry white wine
– 2 tbs. brandy
– 2 tbs. flour
– 2 tbs. soft butter
– dash cayenne
– parsley (optional)
– lemon slices (optional)

Instruction

Dry fish with paper towels. Butter a large baking dish and arrange fish in it. Separate onions into rings. Scatter over fish. Combine shallots, mushrooms, lemon juice, salt, pepper, nutmeg and cloves. Sprinkle over fish and onions. Almost cover the fish with wine. Bake at 425ºF 10 mintues per inch of thickness (see Canadian Rule). Remove from oven. With a baster, remove all cooking liquid to a small saucepan. Reduce liquid over high heat to 1-1/4 cups. Warm brandy in a ladle. Light it carefully. Pour flaming brandy into reduced liquid. Set aside. Cream together flour and butter. Add to liquid. Stir mixture constantly over medium heat. When thick, add cayenne and pour over fish. Garnish with parsley and lemons. Makes 8 servings

Golden Fillets

Children love fish prepared this way.

Ingredients

– 1-1/2 to 2 lbs. fillets
– 1/4 cup butter
– 1/2 cup dried bread crumbs
– 1/4 cup Parmesan cheese
– 1/2 tsp. garlic salt
– 1/4 tsp. fine herbs
– 1/2 cup mayonnaise
– fresh parsley (optional)
– lemon wedges (optional)

Instruction

Rinse and pat fish dry with paper towels. Cut into 4 or 5 pieces. Add butter to a shallow baking dish. Place in 350ºF oven to melt. Mix crumbs, cheese, salt and herbs. Spread mayonnaise on one side of the fish. Roll mayonnaise side in crumb mixture. Repeat on other side of fish. Remove baking dish from oven and arrange fish in a single layer. Turn over to coat with melted butter. Sprinkle leftover crumbs on top. Bake at 425ºF for 10 minutes per inch of thickness (see Canadian Rule). Garnish with chopped parsley. Serve with lemon wedges. Makes 4 to 5 servings.

Fish Fillet Parmesan

Ingredients

– 1-1/2 to 2lbs. fillets
– 1/2 tsp. salt
– pepper to taste
– 3/4 cup sour cream
– 1/2 cup grated Parmesan cheese
– 1 tbs. chives
– 1/4 cup fine dry bread crumbs
– paprika
– watercress (optional)

Instruction

Wash and pat fillet dry with paper towels. Arrange in greased baking pan. Sprinkle salt and pepper over fish. Mix sour cream with cheese, chives and crumbs. Spread over fish. Dust with paprika. Bake at 450ºF for 10 minutes per inch of thickness (see Canadian Rule). Garnish with watercress. Makes 4 servings.

Fillet of Fish Almandine

Ingredients

– 1 lbs. fillet of fish
– 6 tbs. butter
– 1/4 cup sliced almonds
– 1/3 cup flour
– 1/2 tsp. salt
– dash pepper
– 1 tbs. lemon juice
– 1 tbs. finely shopped parsley

Instruction

Pat fillets dry with paper towel. Met 4 tbs. butter in a small skillet. Saute almonds until lightly browned. Set aside. Season flour with salt and pepper. Dredge fillets in seasoned flour. Melt remaining 2 tbs. butter in large skillet over medium-high heat. Add filets and fry about 2 to 3 minutes or until the first side is golden brown. Turn and fry the additional minutes necessary to total 10 minutes per inch of thickness (see Canadian Rule). remove fillets to a heated ovenproof platter and place in warm oven. Return almond to heat. Add lemon juice and stir until mixture boils. Spoon over fillets. Sprinkle with parsley. Makes 4 servings.

Crusty Fillets with Sweet-Sour Sauce

Ingredients

– 1 lbs. of fillet
– 1 cup fine buttery cracker crumbs
– 1/2 cup flaked coconut
– 1 egg, beaten
– 1 tbs. evaporated milk
– 1/4 tsp. salt
– 1/4 cup cooking oil
– Sweet-Sour Sauce

Instruction

Thaw fish if frozen. Cut in serving size portions. Mix cracker crumbs and coconut. Combine eggs, milk and salt. Dip fish in egg mixture. Shake off excess and coat well with cracker-coconut mixture. Heat 2 to 3 tablespoons oil in a 12-inch frypan. Fry fillets, a few at a time, over moderate heat for 10 minutes per inch of thickness (see Canadian Rule). Turn fillets only once. Drain on paper towels and place in warm oven while frying remaining fillets. Serve with Sweet-Sour sauce. Makes 2 to 3 servings.

Sweet-Sour Sauce – Combine 1/2 cup apricot or plum preserves, 1/4 cup each catsup and light corn syrup, 2 tablespoons lemon juice and 1/4 teaspoon ginger in a small saucepan. Simmer over low heat 2 to 3 minutes. Serve with Coconut-Crusted Sole. Makes about 1 cup sauce

Broiled Fillets with Tangerine Sauce

Ingredients

– 1 tbs. tangerine or orange juice
– 1 tbs. butter or margarine melted
– 1 lb. white Fish fillets
– Salt and pepper

Instruction

Thaw fillets if frozen. Place in a single layer in a well-greased baking pan. Combine melted butter with juice. Brush over fish. Sprinkle with salt and pepper. Broil fish 10 minutes per inch of thickness (see Canadian Rule). Baste once during broiling with pan juices. Arrange fish onto a warm serving platter. Srve with Tangerine Sauce. Makes 2 to 4 servings

Tangerine Sauce – Saute 1/4 cup sliced almonds in 2 tbs. butter. Mix 1 tbs. cornstarch with 1/2 cup tangerine or orange juice in a 1 quart saucepan. Add 2 tbs. each white wine, apple jelly and lemon juice. Cook, stirring until mixture thickens. Add a dash of hot pepper sauce, pinch of salt, 1/2 tsp. grated tangerine or orange rind, 1 tangerine or orange, peeled and cut into small pieces, and the sauteed almonds and butter. Heat and serve with broiled fish fillets. Makes 1 cup

Microwave’s Marvelous Fish

This is a perfect recipe for cooking any kind of fish fillet.

Ingredients

– 1 lb. fish fillets
– 4 tbs. butter or margarine
– 1 tbs. chopped fresh parsley
– 2 tbs. fresh lemon juice
– 1/2 tsp. salt
– dash pepper

Instruction

Thaw fish if frozen. Measure butter into a microwave safe dish big enough to hold the fish in a single layer. Microwave at 50% power for 2 minutes or until melted. Blend 1 tbs. of the parsley with melted butter. Dip each fillet in the parsley-butter sauce coating both sides. Arrange fillets with thick sides toward the outside of the dish. Pour lemon juice evenly over fillets. Sprinkle with salt and pepper and remaining 1 tbs. parsley. Cover tightly with plastic wrap. Microwave at 100% power 6 to 8 minutes or until fish flakes easily with a fork. Let rest covered 4 minutes before serving. Makes 2 to 3 servings.

Cantonese Sauce

Ingredients

Cantonese Sauce
– 1/4 cup dry white wine
– 1/2 tsp. black soy sauce
– 1 teaspoon sesame oil
Fish
– 1 teaspoon minced fresh gingeroot
– grated zest of 1 orange
– 4 green onions, minced
– 4 halibut fillets
– Peanut oil for lubricating fish and greasing grill
– 2 medium cucumber, sliced horizontally, for garnish
– 1/4 cup minced fresh cilantro for garnish
– 4 green onions, cut into 1-1/2 inch slivers, for garnish
– grated zest of 1 orange, for garnish

Instruction

1. Make sauce: Mix together wine, soy sauce, and sesame oil in a small bowl. Cover sauce and set aside.

2. Grill halibut: Mix together ginger, zest of 1 orange and green onions. Brush fish with oil and sprinkle with ginger mixture. Arrange halibut fillets on a prepared grill. Cook for 5-6 minutes. Turn fish over with a spatula and continue cooking 2-3 minutes depending on thickness of fish, until fish begins to flake when tested with a fork. Place halibut on platter and drizzle sauce over fish. Decoratively arrange cucumbers, cilantro, onions and zest of 1 orange over fish. Serve hot or cold. Yield 4 servings.

Lemon Mayonnaise

Ingredients

Fish
– Oil for lubricating fish and greasing grill
– 4 halibut fillets, each 1 inch thick
Mayonnaise
– 1 egg plus 1 egg yolk, room temperature
– 3 tablespoon fresh lemon juice
– 1 cup salad oil
– 1/2 teaspoon salt
– big pinch cayenne pepper
– finely grated zest of 1 lemon

Instruction

1. Make mayonnaise: Pit egg and yolk in container of food processor r blender along with lemon juice, 2 tablespoons of the oil, salt, cayenne pepper, and lemon zest. Blend for a few seconds. With machine on, add remaining oil as slowly as possible in a very thin (less than 1/8 in thick) but steady stream. When all oil has been added, mayonnaise will be thickened. Transfer to serving bowl.

2. Grill halibut fillets: Oil halibut fillets liberally on both sides. Place halibut fillets on oiled grill for about 5 minutes on each side or until fish flesh has turned white. watch carefully and do not overcook. Serve fillet with lemon Mayonnaise. Yield 4 servings.

Tabasco-Buttermilk Marinade

Ingredients

Instruction

1. Marinate halibut: Mix buttermilk and Tabasco sauce together . Pierce each halibut fillet in several places on both sides with the tines of a fork.

2. Lay a large plastic bag inside a bowl and open the top. Pour marinade into plastic bag, then add fillets. Close bag with twister seal and place in refrigerator for 3 hours.

3. Grill Halibut: At serving time, remove from marinade and place halibut on oiled grill over ashen coals. Cook about 5 minutes on each side or until halibut begins to flake when tested wit a fork. Salt slightly and serve immediately. Yields 4 servings.

Lobster Bisque

Ingredients

– 1-1/2 lb. lobster tails
– 1/2 cup butter
– 1/2 cup flour
– 2 quarts milk
– 1/8 tsp. white pepper
– 1 cup heavy cream
– 1 med. grated onion
– 2 tbs. snipped parsley
– 1/4 tsp. celery salt
– 1 tsp. salt
– 1/4 tsp. nutmeg

Instruction

Parboil frozen lobster by dropping into boiling water. When water reboils, drain immediately and drench with cold water. Peel and dice lobster meat. In large saucepan, melt 1/2 cup butter and blend in 1/2 cup flour, stirring constantly. Separately, heat 2 qts. of milk just to boiling point, then gradually add to flour mixture, stirring constantly to keep smooth. Add grated onion, snipped parsley, celery salt, salt, nutmeg and pepper. Cook very slowly, stirring frequently, until bisque thickens a little. Add diced lobster meat and cook for 3 minutes longer. Do not let boil. Stir in heavy cream. Serve piping hot. Yield: 8 servings.

Lobster Thermidor

Ingredients

– 1-1/2 lb. lobster tail
– 1/8 lb. butter
– 3 tbs. flour
– 1/8 cup cream
– 1/3 cup milk
– 1-1/2 tbs. finely chopped onion
– 1-1/2 tbs. finely chopped celery
– 1-1/2 tsp. butter
– 1 tsp. dry mustard
– 1 tbs. ketchup
– 1/2 tsp. Worcestershire Sauce
– 1/2 tsp. salt
– 1-1/2 tsp. paprika
– 1-1/2 tsp. finely chipped parsley
– 1-1/2 tsp. lemon juice
– 1/4 cup toasted bread crumbs
– 4 pastry shells

Instruction

Parboil frozen lobster by dropping into boiling water. When water reboils, drain immediately and drench with cold water. Pee and chop lobster meat fine. Melt butter in saucepan, blend in flour , add cream and milk and cook until thickened, stirring constantly. Saute onion and celery in 1/2 tablespoon butter and add to cream sauce, together wtih all other ingredients except bread crumbs. Add lobster meat. Heat thoroughly, all together. Fill pastry shells with lobster mixture, sprinkle tops with bread crumbs. Dot with butter and put under broiler for a few minutes until bread crumbs are golden brown. Yields 4 servings.

Lobster Louis in Avocado Halves

Ingredients

– 1 egg yolk
– 2 tsp. prepared mustard
– 1/2 tsp. Worcestershire sauce
– 2 tsp. red wine vinegar
– 1/2 cup vegetable oil
– 1 tbs. chili sauce
– 1/4 cup finely chopped scallions, including green part
– 4 large stuffed green olives, chopped (1/4 cup)
– salt and pepper
– 1-1/2 lb
– lobster tails
– 4 ripe avocados
– lettuce leaves
– 2 hard-cooked eggs, sliced (optional)

Instruction

Parboil frozen lobster meat by dropping into boiling water. As soon as water reboils, drain immediately and drench with cold water. Peel and slice lobster meat into bite size pieces. Put the yolk in a mixing bowl and add mustard, Worcestershire sauce and vinegar. Beat with a wire whisk. Add the oil gradually, beating rapidly. When thickened and smooth, add chili sauce scallions and olives. Mix well and season to taste with salt and pepper. Put lobster in mixing bowl and add half the sauce. Mix gently. Split avocados in half and discard the pits. Pile equal portions of the lobster into the avocado halves. Spoon the remaining sauce over. Serve on a bed of lettuce leaves. Garnish the lobster filling with egg slices, if desired or trimmed scallions. Makes 4 servings.

Lobster Newburg

Ingredients

– 1-1/2 lb. lobster tails
– 3 tbs. butter or margarine
– 5 tbs. flour
– 1-1/2 cups light cream
– 3 tbs. dry sherry
– 2 egg yolks
– 1 can (4 oz) sliced mushrooms, drained
– salt
– cayenne
– 12 sliced white bread; crusted trimmed, toasted

Instruction

Parboil frozen lobster by dropping into boiling water. When water reboils, drain immediately and drench with cold water. Peel and cut into 1/2 inch crosswise pieces. melt butter and stir in flour. Gradually stir in cream and sherry. Cook over low heat stirring constantly until mixture bubbles and thickens. Gradually beat hot sauce into egg yolks. Return to pan and cook over low heat until sauce is smooth and thickened. Stir in lobster pieces and mushrooms. Season to taste with salt and cayenne. Heat thoroughly. Serve mixture over toast., Cut into triangles. Yield: 6 servings.

Lobster Salad with Poppy Seed Dressing

Ingredients

– 1 lb. cooked lobster tails
– 2 qts small pieces romaine lettuce
– 1 11-oz. can mandarin orange sections, drained
– 3/4 cup thinly sliced celery
– 1/2 cup slivered almonds
Poppy Seed Dressing
– 3/4 cup oil
– 1/4 cup white vinegar
– 1/4 cup honey
– 3/4 tsp. dry mustard
– 3/4 ts. salt
– 2-1/4 tsp poppy seed

Instruction

Peel and cut lobster meat into 1/2 inch pieces. Combine lobster, romaine, mandarin orange sections, celery, and almonds; mix well. Make poppy seed dressing, pour over salad, and toss carefully. Makes 6 servings.

Dressing: In a blender, combine oil, vinegar, honey, mustard, and salt; mix well. Add poppy seeds and blend again. Makes about 1 cup.

Lobster and Potatoes Normandy

Ingredients

– 1-1/2 lobster tails
– 3 cups cooked potatoes, sliced
– 2 tbs. butter
– 2 tbs. flour
– 2 cups milk
– 1 tsp. salt
– 1/2 tsp. pepper
– 1/4 cup drained capers
– 1/2 lb. grated cheddar cheese

Instruction

Parboil frozen lobster by dropping into boiling water. As soon as water reboils, drain immediately and drench with cold water. Peel and cut meat into crosswise slices. Arrange potato slices and lobster slices alternatively in layers in greased 2qt. casserole. Melt butter, stir in flour and add milk gradually. cook over low heat, stirring constantly, until smooth and thickened. Add salt, pepper and capers. Stir cheese into hot sauce and continue cooking until cheese is melted. Pour sauce over lobster and potatoes. Bake at 375ºF for 20 minutes. Yield 6 servings.

Lobster Stew

Ingredients

– 4-5 lobster trails
– salt and pepper
– 1 onion chopped
– 2 tbs. flour
– 1/2 cup butter or margarine
– 3 cups canned tomatoes
– 1 bay leaf
– 3 sweet potatoes, peeled and cubed

Instruction

Parboil frozen by dropping into boiling water. When water reboils, drain immediately and drench with cold water. Peel and cut into 1 inch crosswise slices. Melt butter and saute onion until golden. Sprinkle with flour. Add tomatoes, bay leaf and potatoes. Stir to blend. Cover and simmer until potatoes are tender. Remove bay leaf. Add lobster meat and simmer another 5 minutes. Season to taste with salt and pepper. Yield 6 servings.

Lobster Mornay

You may prepare this ahead of time and simply pop it under the broiler for a few minutes when you are ready to serve it

Ingredients

– 1/2 lb lobster tails
– 2 tbs. butter
– 2 tbs flour
– 1/3 cup cream
– 1 cup chicken broth
– 1/4 cup shredded Swiss cheese
– 1/4 cup grated Parmesan cheese

Instruction

Melt butter over medium-high heat. Add flour. when bubbly, stir in cream, add broth. Slowly stir in Swiss Cheese. When thick, add lobster. divide into four ramekins or baking shells. Top with Parmesan cheese. Broil four inches from heat until bubbly hot and lightly browned. Makes 4 servings.

Lobster Cantonese

Ingredients

– 1-1/2 lb. lobster tails
– 3 slices bacon
– 1 clove garlic, minced
– 1 cup water
– 1 tbs. cornstarch
– 1 tbs. soy sauce
– 4 scallions
– 3 eggs, beaten
– salt

Instruction

Thaw lobster meat. Peel and cut into 2-inch pieces. Cut bacon into 1-inch pieces and saute lightly together with minced garlic. Add lobster and cook over low heat 1 minute, turning the lobster while it cooks. Add water, cover and simmer 2 minutes. Mix cornstarch with soy sauce. Add to lobster mixture and stir gently until sauce thickens. Cut up scallions and add. Just before serving, quickly stir in beaten eggs. Add salt to taste. Yields 6 servings.

Salmon Fillets with Fennel

Ingredients

Fish
– 4 salmon fillets
– oil for greasing grill
– 1 tablespoon chopped fresh fennel or 1 tablespoon dried fennel seeds
Marinade
– 2 tablespoons minced fresh parsley
– 2 shallots, minced
– pepper to taste
– 1/4 cup salad oil
– juice of 2 limes
– 1 tablespoon chopped fresh fennel or 1 tablespoon dried fennel seeds

Instruction

1. marinate salmon fillets: Combine parsley, shallots, 1 tablespoon fennel, epper, oil, and lime juice in a shallow glass bowl or pie plate. Place fish in marinade and turn after 30 minutes. Leave fish to marinate for 15 minutes longer.,/p>

2. Grill salmon: Sprinkle 1 tablespoon of the fennel over hot coals. Place fish on prepared grill and cook for 5 minutes. Brush salmon with remaining marinade. Continue cooking 2-3 minutes, depending on the thickness of the fish, until fish begins to flake when tested with a fork. Arrange the fish on individual plates and serve with a mixed salad and thinly sliced white or red onion. Yield 4 servings.

Au Poivre with Lime

This dish, for those who like “hot” food, can be made even hotter by using more crushed peppercorns. It is adapted from the classic French recipe Steak Au Poivre.

Ingredients

– 2-1/2 tablespoons peppercorns
– 2 tablespoons each: melted butter and fresh lime juice
– 4 salmon fillets
– 8 slices fresh lime
– oil for greasing fish basket
– lime wedges for garnish
– Tarter Sauce

Instruction

1. Crush peppercorns using mortar and pestle. Or, if no mortar is available, put peppercorns in kitchen towel, then fold it to form envelope. Use a hammer to crush peppercorns coarsely.

2. Combine melted butter and lime juice and brush each salmon steak on one side with the mixture. Press crushed peppercorns thickly into salmon fillets with heel of hands. Turn and brush remaining side with melted butter and lime combination. Press crushed peppercorns thickly into remaining side of salmon fillets.

2. Arrange 4 slices of lime in prepared fish basket and set salmon fillets over lime slices. Top each salmon fillet with another lime slice. Fasten top of basket. Grill over ashen coals for about 4 minutes on each side or until fish flakes easily with fork. Serve immediately, garnish with lime wedges.

Note: Lime wedges are important; or substitute homemade Tartar sauce. Yields 4 servings.

Champagne Sauce

Ingredients

Champagne Sauce
– 1 cup chicken stock
– 1/2 teaspoon crumbled dried thyme
– 1 shallot, minced
– 1/8 teaspoon ground nutmeg
– 1 cup champagne
– 1 cup heavy cream
– 2 tablespoons cold unsalted butter, cut into 1/2 inch pieces
– Salt and white pepper to taste
– 1 tablespoon champagne vinegar
– 1/4 cup champagne
Fish
– 4-7 ounce salmon fillet
– melted butter
– oil for greasing grill
– salmon roe for garnish

Instruction

1. Make sauce: Place chicken stock in saucepan mix in thyme, shallot, nutmeg and 1 cup champagne. Bring sauce mixture to a boil over medium heat. Continue cooking until mixture is reduced to 2-3 tablespoons. Strain mixture and return to saucepan; stir in heavy cream. Place saucepan over low heat and simmer for 2-4 minutes. Remove from heat. Whisk in butter and season with salt and pepper to taste. Stir in vinegar. Just before serving, whisk in 1/4 cup champagne. Serve warm.

2. Grill salmon: Brush salmon fillets with melted butter and place on prepared grill. Cook for 4-5 minutes, brush salmon with butter and turn. Continue cooking 2-3 minutes until fish begins to flake when tested with a fork. Put salmon on individual plates and ladle warm sauce over top. Sprinkle with salmon roe. Serve with a green salad. Yields 4 servings.

Barbecue Sauce

Ingredients

Barbecue Sauce
– 3 tablespoons oil
– 1 cup very finely chopped onion
– 4 garlic cloves, minced fine or pressed
– 1-2 small fresh hot peppers, seeded and chopped fine
– 1 cup canned tomato sauce
– Tabasco sauce to taste (optional)
– 1/3 cup Worcestershire sauce and brown sugar
– 2/3 cup red wine vinegar
– 1/4 teaspoon salt
– 2 pinches dried rosemary
– 1 pinch dried thyme
– 1/8 teaspoon Liquid Smoke
Fish
– Oil for lubricating fish and greasing grill
– 4 salmon fillets, each 1-inch thick

Instruction

1. Make sauce: Heat 3 tablespoons oil in large frying pan. Saute onion, garlic and peppers in it for about 10 minutes over moderate heat, stirring often. Add tomato sauce, Wocestershire sauce, browning sugar, red wine vinegar, salt, rosemary, and thyme. Heat to boil, reduce heat and simmer for about 5 minutes. Stir in Liquid Smoke. Taste and adjust seasoning, adding Tabasco if a hotter flavor is desired.

2. Grill salmon: Meanwhile, oil salmon fillets on both sides. Then grease grill. Set fish on grill over ashen coals. Cook for 5-8 minutes on each side or until fish just flakes when tested with a fork. Serve immediately with Barbecue Sauce spooned over the top. Pass remaining Barbecue Sauce. Yields 4 servings.

Scallops Newburg

This is a delicious way to use leftover lobster, shrimp, crab or scallops.

Ingredients

– 4 tbs. butter
– 2 cups diced, cooked scallops
– 1/4 cup dry sherry
– 1/2 tsp. paprika
– dash of nutmeg
– 3 egg yolks, beaten
– 1 cup cream or milk
– salt and white pepper to taste
– 4 large puff pastry shells (from your grocer’s frozen food department) or slice toast, buttered

Instruction

In top of double boiler, melt butter. Stir in the crab. Cook until warm, about 3 minutes. Add sherry Cook 2 minutes. Add paprika and nutmeg. Over medium heat, add egg yolks and cream. Stir constantly until thickened. Add salt and pepper. Fill pastry shells, or serve over toast. Makes 4 servings.

Coquilles St. Jacques

This is a classic.

Ingredients

– 1-1/2 lbs bay scallops
– 3/4 cup dry white wine or chicken broth
– 1 bay leaf
– 1/2 tsp. salt
– 1-1/2 cup thinly sliced fresh mushrooms
– 2 tbs. green onion
– 1/4 cup butter
– 6 tbs. flour
– dash white pepper
– 1/4 tsp. nutmeg
– 1 cup light cream
– 2 tbs butter, melted
– 1 cup soft bread crumbs

Instruction

Thaw scallops. Place in saucepan with wine and bay leaf. Simmer about 2 minutes until scallops turn white. Remove scallops. Pour wine poaching liquid from saucepan into measuring cup. Add enough broth to liquid to bring the two up to the one cup mark. Saute mushrooms and onions in 1/4 cup butter until tender. Stir in flour, pepper and nutmeg. Blend until flour is absorbed. Add reserved poaching liquid and cream. stir until thick. Add scallops. warm over low heat. Do not boil, or mixture will curdle and scallops will toughen. Butter 6 baking shells, ramekins, or custard cups (6 oz.). Divide mixture evenly among containers and fill. Add bread crumbs to remaining 2 tablespoons of butter. Sprinkle over top of scallop mixture. Bake at 400ºF about 5 to 7 minutes until lightly browned.

Herb Fried Scallops

Crisp on the outside, tender in the middle. These delicate morsels will melt in your mouth.

Ingredients

– 1 lb bay scallops
– 2 eggs
– 1 tbs. lemon juice
– 1 cup fine dry bread crumbs
– 1/2 tsp. dried herb (thyme, tarragon, dill and parsley)
– vegetable oil
– Tartar Sauce

Instruction

Clean and rinse scallops. Cut large ones in half. Dry completely on paper towels. Beat eggs well. Add lemon juice. Mix your choice of herbs with bread crumbs. Dip scallops in crumbs, in egg mixture then in crumbs again. heat 1/4-inch of oil in frying pan. Fry coated scallops about 3 minutes on each side, until golden. Drain on paper towels. Serve immediately with Tartar sauce. Makes 4 servings.

Mustard Sauce

Serve with any fried seafood.

Ingredients

– 1/2 cup mayonnaise
– 1 tbs Dijon mustard
– 1 tbs. vinegar

Instruction

Combine ingredients. Makes 1/2 cup

Herb Butter Sauce

Ingredients

– 3 tbs tarragon vinegar
– 2 tsp chopped shallots
– 1/4 cup butter
– 1 tbs chipped chives
– 1 tbs chopped chervil or parsley
– 1/4 tsp thyme
– 1/8 tsp. fennel seed

Instruction

Combine vinegar and shallots in a saucepan. Bring to a boil. Add remaining ingredients. Serve with cooked fish. Makes 1/2 cup.

Cucumber Sauce

Ingredients

– 3 large cucumbers
– 2 tsp salt
– 1 cup sour cream or unflavoured yogurt
– 1 cup mayonnaise
– 1/2 tsp. dill
– 1 tbs. vinegar
– dash garlic powder

Instruction

Peel halve and seed cucumbers. Chop very fine. Mix with Salt. Chill at least two hours. Drain well. Add remaining ingredients. Chill. Makes 3-1/2 cups.

Tartar Sauce

Ingredients

– 1/2 cup each mayonnaise and sour cream
– 1 tbs. each finely chopped stuffed green olives, sweet pickles, onion, capers and parsley
– 1 tsp. lemon juice
– few drops Tabasco

Instruction

Mix all ingredients and chill 30 minutes. Makes 1-1/2 cups.

Quick Hollandaise Sauce

When you are in a hurry, this is a great recipe to remember It is the perfect embellishment for many fish. It is somewhat lighter and fluffier than the traditional version.

Ingredients

– 1/2 cup butter (stick)
– 3 egg yolks
– 1 tbs lemon juice
– 1/4 tsp. salt
– 1/4 tsp. dry mustard
– pinch cayenne pepper

Instruction

Heat butter to bubbling in a small pan. Watch carefully. Dont allow to burn. Place egg yolks, lemon juice, salt, mustard and pepper in blender. Cover and turn on low speed for 3 seconds. With blender still operating, remove cover and add bubbling butter in a steady stream. When all has been added, turn off blender. Serve immediately or keep warm over hot water. Makes about 1 cup.

Seafood Cocktail Sauce

A perfect “topper” for any fresh shellfish.

Ingredients

– 1/2 cup catsup or chili sauce
– 1 tbs. diced onion
– 2 tbs. lemon juice
– 2 tsp. horseradish
– 1 tsp. Worcestershire sauce
– dash Tabasco sauce if desired
– salt to taste

Instruction

Combine all ingredients. Chill at least 1 hour before serving. Makes 4 servings.

Shrimp Newburg

This is a delicious way to use leftover lobster, shrimp, crab or scallops.

Ingredients

– 4 tbs. butter
– 2 cup diced, cooked shrimp
– 1/4 cup dry sherry
– 1/2 tsp. paprika
– 4 large puff pastry shells (from your grocer’s frozen food department), or 8 sliced toast, buttered
– dash of nutmeg
– 3 egg yolks, beaten
– salt and white pepper to taste

Instruction

In top of double boiler, melt butter. Stir in the crab. Cook until warm, about 3 minutes. Add sherry Cook 2 minutes. Add paprika and nutmeg. Over medium heat, add egg yolks and cream. Stir constantly until thickened. Add salt and pepper. Fill pastry shells, or serve over toast. Makes 4 servings.

Shrimp Mornay

You may prepare this ahead of time and simply pop it under the broiler for a few minutes when you are ready to serve it.

Ingredients

– 1 lb. shrimp cooked, sheed and deveined or 1/2 lb. frozen large shrimp, defrosted
– 2 tbs. butter
– 2 tbs. flour
– 1/3 cup cream
– 1 cup chicken broth
– 1/4 cup shredded Swiss Cheese
– 1/4 cup grated Parmesan Cheese

Instruction

Prepare shrimp. Melt butter over medium-high heat. Add flour. When bubbly, stir in cream. Add broth. Slowly stir in Swiss cheese. When thick, add shrimp. Divide into four ramekins or baking shells. Top with Parmesan cheese. Broil four inches from heat until bubbly hot and lightly browned. Makes 4 servings.

Shrimp Alla Romana

Use the largest available shrimp and serve with crusty bread to soak up the marvelous garlic butter.

Ingredients

– 20 to 24 shrimp or scampi tails
– 3/4 cup butter
– 2 cloves garlic, minced
– 4 shallots, or 1/2 cup green onion, thinly sliced
– 1 tbs. lemon juice
– 1 tbs. Worchestershire sauce
– dash cayenne pepper
– 1 tbs. fresh chopped parsley
– 1/4 cup dry white wine

Instruction

Melt butter. Add garlic and onions. Stir in lemon juice, Worchestershire sauce, cayenne, parsley and wine. Place shrimp on a heat-proof platter or broiler pan. Pour 1/2 of the garlic butter mixture over the shrimp. Broil five inches from heat for 3 minutes. Turn shrimp over, pour remaining garlic butter mixture over, and broil 3 minutes longer. Allow shrimp to marinate 2 minutes before serving. Makes 4 servings.

Chinese Shrimp and Chicken

If you have any leftover chicken, try this low calorie dish.

Ingredients

– 2tbs. butter
– 1-1/2 cups diagonally sliced celery
– 1/4 cup finely chopped onion
– 1 lb. shrimp
– 1 cup sliced, fresh mushrooms
– 2 cups diced, cooked chicken
– 1 tbs. cornstarch
– 2 tbs. soy sauce
– 1 cup chicken broth
– 2 cups bean sprouts, or 2 cups fresh chopped spinach

Instruction

Melt butter in skillet over medium heat. Add celery and onion. Cook 2 minutes. Add shrimp and mushrooms. Cover and cook 2 minutes. Add chicken. Remove pan from heat. Mix together cornstarch, soy sauce and broth. Return pan to heat. Add sauce and cook over medium-high heat until thickened and clear. Add sprouts. Cook 1 minute. Serve immediately. Makes 6 servings.

Foil-Barbecued Shrimp

Ingredients

– 2 lbs shrimp
– 6 tbs. butter or margarine
– 1/2 cup snipped parsley
– 3/4 tsp. curry powder
– 1 clove garlic, minced
– 1/2 tsp. salt
– dash pepper

Instruction

Thaw shrimp. In a saucepan, melt butter, stir in parsley, curry powder, garlic, salt and pepper. Add shrimp; stir to coat. Divide shrimp mixture equally among six 12×18-inch pieces of heavy-duty foil. Fold foil around shrimp, sealing the edges well.

Grill foil-wrapped shrimp packages over hot coals about 8 minutes. Turn and grill 7 to 8 minutes more or till done. serve in foil packages, if desired. Makes 6 servings

Chinese Shrimp Salad

prepare the salad and dressing the day before. Add the fried noodles just before serving. To stretch for 10 to 12 servings, add more pineapple and a large can of noodles.

Ingredients

– 1/2 lb shrimp, drained
– 4 eggs, hard boiled and sliced
– 3/4 cup celery, chopped
– 1/4 cup chopped green pepper
– 1/2 cup sliced green onion with tops
– lettuce
– 1 can (8-1/4 oz.) pineapple cubes, drained
– 1 cup mayonnaise
– 1/4 cup red wine vinegar
– 1 can (3 oz.) fried Chow Mein noodles or rice noodles

Instruction

Mix shrimp, eggs, celery, green pepper, onions and pineapple. Mix together mayonnaise and vinegar. Pour over mixture. Refrigerate overnight. Just before serving, add noodles and toss gently. Serve on lettuce leaves. Makes 8 servings.


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