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| | From:  jackiendaisy (Original Message) | Sent: 10/16/2004 10:00 PM |
<!- custom code start --->3 medium red potatoes
6 large eggs
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
1 tablespoon prepared horseradish
1 tablespoon fresh dill -- chopped
1 large onion -- chopped
2 teaspoons extra virgin olive oil
3/4 cup smoked trout -- flaked - Place red potatoes in small pot with cold water to cover. Bring a boil and then simmer until just tender; cool. Slice the cooled potatoes in half lengthwise and then into 1/4" thick slices..
- Whisk together the eggs, milk, salt & pepper, horseradish, and dill.
- Saute the onions in the olive oil until tender. Add the potatoes and season with salt and pepper. Pour eggs over the potato-onion mixture, top with the trout. Place in a 350 degree oven for 20 minutes or until eggs are set. If desired you can broil for a minute or two to slightly brown the top.
- Cut in wedges and serve hot or room temperature. Serves 4 to 6.
NOTES : If fresh dill is unavailable substitute 1 teaspoon of dried dill. |
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Classic Family Fish Cakes - serves 4 Preparation - 25 minutes, cooking time - 15 minutes 1 lb potatoes, cubed
1 lb smoked haddock
1 hard-boiled egg, chopped
2 tbsp snipped chives or chopped fresh parsley
salt and ground black pepper
2 tbsp seasoned flour
1 egg, beaten
1 3/4 cups white breadcrumbs
vegetable oil, for stir frying Cook the potatoes in a pan of boiling, salted water until tender. Drain and mash well. Meanwhile, place the fish in a saute pan or frying pan and cover with boiling water. Bring to a boil and simmer for 5 minutes until just cooked. drain the fish and remove the skin. Using a fork, flake the fish, discarding any bones. Mix together the potatoes, fish, boiled egg, chives, and salt and pepper. Use your hands to shape the mixture into 4-8 evensized round or triangular cakes. Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are completely covered.
Heat the oil in a frying pan and stir fry for 3-4 minutes on each side until crisp and golden.
Serve warm. | |
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Baked Mushroom-Stuffed Trout 3 tbsp butter
3 tbsp olive oil
6 cups sliced mushrooms
1 1/2 cups finely chopped onion
1 large celery stalk, finely chopped
3 tbsp minced fresh parsley
3 tbsp minced fresh thyme
4 whole trout (about 12 ounces each), cleaned, boned
2 tbsp fresh lemon juice
1/4 cup butter, melted Melt 3 tbsp butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Season filling to taste with salt and pepper, set aside to cool.
Preheat oven to 350¡F. Butter large baking sheet. Drizzle lemon juice inside fish, and sprinkle with salt and pepper. Fill cavity with mushroom mixture, dividing equally. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.
Bake until cooked through, about 30 minutes. Transfer to platter, garnish with lemon wedges. |
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| Tangy Broiled Fish..
| | 2 | pounds Florida fish fillets | 2 | tablespoons vegetable oil | | 2/3 | cup tomato juice | 1 | 5/8-ounce envelope French dressing mix | | 3 | tablespoons vinegar | | Florida lime wedges | |
Place fish in a single layer in a shallow baking dish. Combine remaining ingredients and mix thoroughly. Pour sauce over fish and let stand for thirty minutes, turning once. Remove fish, reserving sauce for basting. Place fish on a well-oiled broiler pan. Broil about 4 inches from the source of heat for 4 to 5 minutes. Turn fish carefully and baste with sauce. Broil 4 to 5 minutes longer or until fish flakes easily and is no longer translucent in the center. Serve with lime wedges. Yield: 6 servings. | |
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| Snapper Boca Chica ..
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| 1½ | pounds Florida snapper fillets | ½ | cup Florida honey | | 1½ | cups Florida orange juice | 2 | teaspoons paprika | | ½ | cup Florida lime juice | 1 | teaspoon salt | |
Score the top of the fillets in a large checkerboard fashion with 6 shallow cuts. Combine orange juice, lime juice and honey in a flat bottom container and mix well. Place fish in container with juice mixture and marinate for one hour in the refrigerator. Combine paprika and salt. Place fish on broiler pan and apply paprika mixture liberally to top of fillets. Broil for 10 minutes for each inch of thickness of the fillets or until fish flakes easily when tested with a fork. Heat marinade to boiling, reduce heat; simmer for 5 minutes while fish is cooking. Baste fish one time just before removing from oven. Yield: 4 servings | |
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| Spicy Florida Seafood Saute..
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| 2 | tablespoons olive oil | 1 | tablespoon hot pepper sauce | | ½ | cup sliced Florida red bell pepper | 1 | 1/2 cups dry white wine | | ½ | cup sliced Florida yellow pepper | 1 | tablespoon fresh Florida rosemary leaves | | ½ | cup sliced red onion | 1 | teaspoon fresh Florida thyme leaves | | ¼ | cup sliced scallions | 1 | teaspoon crushed red pepper | | 1 | tablespoon fresh Florida garlic, minced | 4 | tablespoons butter cubes, cold | | 1 | pound smoked sausage, diced | | salt and pepper to taste | | 4 | dozen Florida hard clams, in-the-shell | | parsley, for garnish | | 1 | pound Florida shrimp, peeled | | | | | and deveined | | | |
Heat olive oil in a large saute pan or skillet. Add peppers, onions, garlic and sausage, stir for one minute. Add clams, shrimp, hot pepper sauce, wine, fresh herbs and red pepper. Cover and cook on medium-high until clams open (about 4 to 5 minutes). Remove clam mixture to a serving bowl leaving liquid in pan. Reduce liquid by half. Remove from heat, stir in cold butter, add salt and pepper and pour sauce over finished seafood. Garnish with parsley. Yield: 4 servings | |
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| Roasted Clams with Garlic Butter 
| | 6 | pounds Florida clams in shells | 1 | 3 ounce bottle garlic juice | | ¾ | pound butter or margarine | | | |
Step One: Melt butter and add garlic juice. Stir and keep warm over low heat. Step Two: Wash clams thoroughly under cold running water to remove any foreign particles. Arrange on a baking sheet. Step Three: Roast clams at 450 degrees for 15 minutes or until clams open. Serve hot in the shell with garlic butter. Yield: 6 servings. | |
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| Clams in Basil Garlic Pasta..
| 2 dozen Florida littleneck clams in the shell
2 cups diced Florida tomatoes
¾ cup chopped Florida green onions
½ cup finely chopped fresh basil | 1 tablespoon finely chopped Florida garlic
1 tablespoon olive oil
½ teaspoon black pepper
2 cups cooked tri-color pasta |
Wash clams thoroughly under cold running water and set aside. Combine tomatoes, onions, basil, garlic, oil and pepper in large sauce pan. Place clams on top of mixture and
simmer on medium heat until clams open. Add pasta and mix thoroughly. Yield: 4 servings | |
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| Spicy Seafood Salsa 
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½ cup diced red bell pepper
½ cup diced yellow bell pepper
3 tablespoons chopped mild green chilies
2 tablespoons chopped green onions
1 teaspoon ground coriander
1 teaspoon chopped fresh datil, or other hot pepper
1 tablespoon cornstarch |
1 tablespoon balsamic vinegar
1 cup seeded, diced. tomatoes
1 pound amberjack fillets, cut in bite sized pieces
½ pound calico scallops
2 tablespoons minced fresh cilantro
2 tablespoons chopped green olives |
Combine first 6 ingredients in a microwave safe 10-inch diameter glass pie plate. Cover with waxed paper and microwave on high for 1-2 minutes. Combine cornstarch and vinegar; mix well and add to vegetable mixture. Cover and microwave on high for 2-3 minutes; stir. Mix in tomatoes, fish and scallops; cover and microwave on high for 2-3 minutes. Stir and cook for 2 additional minutes or until the fish flakes. Remove from microwave and top with cilantro and olives. Serve immediately. Yield: 6 servings | |
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SEAFOOD NEWBURG   Preparation Time: Approx. 45 minutes Servings: 4 servings.
Note: Many recipes for Newburg sauce call for paprika as the coloring agent rather than using a tomato product. While a sauce colored with paprika is more stable, the paprika tends to cause a bitter aftertaste. For this reason we use tomato puree to color our sauce. Take special care not boil the sauce as the acidity of the tomato may cause the sauce to break.
Ingredients - Amount
Puff Pastry Shells - 4.
Lobster Meat (Bite Size Cubes) - 8 ounces.
Sea Scallops - 8 ounces.
Shrimp (Peeled and De-veined) - 8 ounces.
Butter - 1/4 Cup.
Milk - 2 Cups.
All Purpose Flour - 3 Tablespoons.
Tomato Puree - 1/2 Cup.
Salt - To Taste.
Sherry Wine - 2 Tablespoons.
Directions
Puff Pastry shells can be found in the frozen food section of most grocery stores. Cook the pastry shells according to the manufacturers directions and put aside. Heat the milk in a heavy sauce pan over a medium heat until the milk just starts to simmer. In a separate sauce pan, melt the butter and add the flour to it making a roux, and cook over a medium heat for about a minute. Add the tomato puree to the roux and cook while whisking for an additional minute. Add the hot milk to the roux a 1/2 cup at a time while whisking constantly. Once the milk is incorporated into the sauce, add the sherry wine and check the seasoning for saltiness. Simmer the sauce over a low heat for about 10 minutes to allow the alcohol to evaporate then remove the sauce from the heat and cover.
In a sauté pan melt 3 tablespoons of butter over a medium heat. When the butter starts to bubble add the shrimp and sauté for about a minute. Next add the scallops and the lobster meat and sauté until scallops are white and firm. Add enough newberg sauce to just cover the seafood and simmer about 2 minutes. If the sauce seems a bit too thick you may thin it down with a little milk. Adjust the seasoning. Serve over pastry shell and garnish with parsley sprig and a lemon wedge |
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Garlic Grilled Halibut 2 large halibut steaks, 1-inch thick
3/4 tsp salt
2 cloves garlic, finely chopped
1 tsp pepper
2 Tblsp olive oil
1 Tblsp lemon juice
1 tsp dried basil
1 tsp chopped parsely
Combine garlic, oil, basil, salt, pepper, lemon juice and parsely. Add fish and marinate for at least 2 hours. Remove from marinade and reserve liquid. Lightly oil broiler pan or grill. Broil for about 5 minutes on each side. Brush with remaining marinade and heat another minute.
Serves 2 |
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King Crab Legs 3 pounds crab legs, frozen Alaskan King, 5 legs
1 stick butter, unsalted
1/2 clove garlic, peeled, crushed
salt, to taste
1/2 lemon, squeezed
We begin by pre-heating the oven to 400 degrees. In a small pot we melt the butter with the garlic and a pinch of salt over low heat. We then add the lemon juice and keep the pot on very low heat.
In a 9 by 13 inch baking pan, we put the frozen crab legs and brush them with the melted butter-lemon juice mix. We put the pan carefully in the oven, the legs are BIG, and bake for about 30 minutes brushing occasionally with the butter mixture. We want the crab legs to be heated through. We serve the legs with the remaining butter for dipping. |
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Crab Quiche - 1 pastry shell (9 inch), partially baked
- 1 tablespoon butter
- 2 tablespoons shallots, minced
- 1 cup crabmeat
- 1 tablespoon flour
- 1 1/2 cups Swiss cheese, shredded/divided
- 3 eggs
- 1 cup half and half
- 1/2 teaspoon salt
- dash white pepper or hot pepper sauce
- dash nutmeg
- minced parsley
Have a 9-inch pastry shell partially baked. Saute shallots in butter until tender, about 2 minutes; mix with crabmeat and flour; set aside. Sprinkle 3/4 cup the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25 to 30 minutes at 350 degrees. Serves 6 to 8. |
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English Fish & Chips Recipe |  | English Fish & Chips
2 lbs fish fillets, remove bones…Red Snapper, True Cod or Halibut
2 egg whites
4 inches hot oil
1 cup flour
2 tbsp melted butter
1-1/4 cup warm water
Salt and pepper
Place flour in deep bowl. Make a hole in center. Add salt, water and melted butter. Beat well, let stand for 30 minutes.
Beat egg whites to stiff peaks. Fold into batter. Season fish with salt and pepper. Dust with flour and drop one by one into hot oil. Fry 3 or 4 minutes, turning with tongs to brown evenly. Drain briefly and serve with lemon slices and French fries. | |
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Baked Fish Recipe
Quick Fish Au Gratin - 1 1/2 to 2 pound fish fillets (orange roughy, catfish, haddock, etc.)
- 1 can cream of mushroom soup or cream of celery soup
- 1/4 cup milk
- 1/4 to 1/2 cup grated cheese
- 1 1/2 cups soft bread crumbs tossed with 3 tablespoons melted butter
Arrange fish in a buttered baking dish. Combine soup with milk in a saucepan over medium low heat and heat through. Pour soup mixture over fish. Sprinkle with grated cheese and buttered bread crumbs. Bake for 10 to 15 minutes, or until golden on top and fish is flaky and cooked through. |
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Doc's Florida Citrus Fish - 3 tbsp Malt vinegar
- 1/2 cup Grapefruit juice fresh only
- 1/2 cup Orange juice fresh only
- 1 tsp Salt
- 1 tsp Black pepper freshly ground
- 1/3 cup Scallions finely chopped
- 2 tbsp Capers crushed
- 1/2 tbsp Dill freshly chopped
Mix vinegar with fruit juices, salt & pepper, and oil. Add scallions, dill, & capers. Mix well. Place 6 large fish filets skin-side down in a glass baking dish, pour marinade over the fish and cover. Refrigerate for 4-12 hours. Grill or broil the filets, baste once with marinade during cooking process. Serves 6 ORIGIN: Dr. Donald Houston's Kitchen, circa 1992, Tampa-Florida |
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