From: HOST GFS DdH2

Submitted by: Arnie Williams

Makes 4 servings

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Ready in: 35 Minutes

Ingredients

1/4 cup butter, melted

3 tablespoons Dijon mustard

1 1/2 tablespoons honey

1/4 cup dry bread crumbs

1/4 cup finely chopped pecans

4 teaspoons chopped fresh parsley

4 (4 ounce) fillets salmon

salt and pepper to taste

1 lemon, for garnish

Directions

1 Preheat oven to 400 degrees F (200 degrees C).

2 In a small bowl, stir together butter, mustard, and honey. Set aside. In

another bowl, mix together bread crumbs, pecans, and parsley.

3 Brush each salmon fillet lightly with honey mustard mixture, and sprinkle

the tops of the fillets with the bread crumb mixture.

4 Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes

easily with a fork. Season with salt and pepper, and garnish with a wedge of

lemon.

Nutrition at a glance

Servings Per Recipe: 4 amount

per serving

Calories 429

Protein 25.1g

Total Fat 30.5g

Sodium 543mg

Cholesterol 97mg

Carbohydrates 16.7g

Fiber

==========

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Baked Venison or blue fish

From: BLTIF

My brother who is an avid hunter and fisherman passed this recipe on along

with the venison and blue fish.

Wedge enough apples and onions to cover the roast or fish. Attach them with

toothpicks .

Wrap the entire roast/ fish in hickory smoked bacon.

Cover with alum. foil and bake at 375 degrees for 1 hr for roast, and 45 mins

for fish...Enjoy

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

Basic Beer Battered Fish

From: HOST GFS DdH2

Basic Beer Battered Fish

Submitted by: USSGERI

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Serves: 4 or 2 Dogbytes

Cal: unknown

Amount Ingredient

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

2 quarts Vegetable Oil for deep-frying

4 8 oz Filets Cod or Catfish, cut into small pieces to make

nuggets

1 C Flour

2 T Garlic Powder

2 T Paprika

1 tsp Salt

2 tsp Ground Black Pepper

1 Egg, beaten

1 can -12fl oz Beer, make sure it is flat beer (can or bottle = 12fl oz)

Heat oil in a deep-fryer or deep heavy pot to 375F .

You can test for temperature with a little batter. If the batter

bubbled and floats and starts to cook your oil is at the right

tempter. If you oil is smoking it is too hot.

Rinse fish and pat dry. Here is where I like to sprinkle with

some of my favorite spices and a little lemon juice.

In a bowl (appropriate for dipping the fish into), combine the

flour and spices with a whisk.

Stir in an egg.

Gradually stir in the flat beer until a thin batter is formed.

You might not use all the beer (sometimes I use a cup or a bit

more but it depends on the thickness or thinness you would like

to your final batter). A good rule is that you should be able to

slightly see the fish though the batter after it has been dipped

and the fish is coated.

Drop battered fish nuggets into the batter.

You can cook a few nuggets at a time. Be careful to watch the

temperature of your oil. If you add to many nuggets you may cool

the oil too much.

Watch the fish frying (you should always monitor hot oil) and

turn the fish once, until both sides are golden brown.

Drain briefly on a paper towel or a paper bag.

Enjoy hot with homemade Seafood Sauce.

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BLACKENED TUNA FISH

From: HOST GFS DdH2

BLACKENED TUNA FISH

from Denys

at Al Rec

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 Minutes

Makes: 6 servings

"It may seem simple, but it's my favorite way to have tuna. Seared fish

steaks are a Cajun tradition."

Ingredients

1 1/2 pounds fresh tuna steaks, 1 inch thick

2 tablespoons Cajun seasoning

2 tablespoons olive oil

2 tablespoons butter

Directions

1. Generously coat tuna with Cajun seasoning.

2. Heat oil and butter in a large skillet over high heat. When oil is nearly

smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until

blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.

---------

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BOILED CRAB MELTAWAYS

From: HOST GFS DdH2

BOILED CRAB MELTAWAYS

1/2 pound crab meat

1 stick butter or margarine

1 7 ounce jar Old English sharp chedder cheese

2 tablespoons mayonnaise

1/2 teaspoon seasoned salt

1/2 teaspoon garlic salt

English muffins

Cut muffin halves into quarters. Mix all ingredients well. Spread on English

muffin quarters. Put in freezer.

When ready to serve, bring from freezer and broil until they puff up and are

bubbly and slightly golden brown.

Serve hot.

48 canapes.

The meltaways can be kept frozen for weeks.

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

Catfish Stew and Rice

From: Host GFS DarlaJo

Catfish Stew and Rice

From SpeedRoots

.

2 medium potatoes

1 14 1/2 oz. can tomatoes, cut up

1 cup chopped onion

1 8 oz. bottle (1 cup) clam juice or water

1 cup water

2 cloves garlic

1/2 head cabbage, coarsely chopped

1 lb catfish fillets

1 1/2 tbsp Hot 'n Spicy Seasoning *recipe in this email at the bottom

sliced green onions for garnish (optional)

2 cups hot, cooked rice (white or brown)

.

Peel the potatoes and cut into quarters. In a large pot, combine potatoes,

tomatoes and their juice, onion, clam juice, water, and garlic. Bring to

boiling; reduce heat. Cook, covered, over medium-low heat for 10 minutes.

.

Add cabbage. Return to boiling. Reduce heat; cook, covered, over medium-low

heat for 5 minutes, stirring occasionally.

.

Meanwhile, cut fillets into 2-inch lengths. Coat with Hot 'n Spicy Seasoning.

Add fish to vegetables. Reduce heat; simmer, covered, for 5 minutes or until

fish flakes easily with a fork.

.

Serve in soup plates, garnished with sliced green onions. Top wiht an ice

cream scoop of hot, cooked rice. Or, ladle stew over hot, cooked rice in soup

plates and garnish with green onion.

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

CAJUN MARINATED SHRIMP

From: HOST GFS DdH2

CAJUN MARINATED SHRIMP

1 pound extra large shrimp, shelled and deveined

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon thyme leaves, crushed

1/4 to 1/2 teaspoon ground red pepper. { to taste}

1/4 teaspoon salt

1/2 teaspoon ground black pepper

In a medium bowl toss shrimp with lime juice. In a custard cup combine garlic

and onion powders, thyme, salt and red and black peppers. sprinkle spice

mixture over shrimp; stir to coat shrimp evenly. Spray a large skillet with

nonstick cooking spray; heat until hot. Add shrimp: cook and stir until

shrimp are pink, about three minutes. Place shrimp in a serving bowl; cover

and refrigerate until cold, about one hour. Just before serving garnish with

lime wedges. If desired.

Yields 17 appetizers.

This recipe may be doubled. If smaller shrimp are used, reduce cooking time

about one minute.

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CHESAPEAKE BAY CRAB CAKES

From: HOST GFS DdH2

CHESAPEAKE BAY CRAB CAKES

Submitted by: USSGERI

These are great but VERY rich. Make small cakes and serve w/lots of veggies.

To each pound of flaked fresh crabmeat add:

8 saltine crackers, crushed

1 egg

1 TBS mustard

1 TBS mayonnaise

1 tsp. red pepper

fresh parsley, chopped

salt & pepper to taste

Mix together & form small patties. Saute in hot butter until golden on both

sides.

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Crab Crostini

From: HOST GFS DdH2

CRAB CROSTINI

Submitted by: SpeedRoots

.. 8 oz. crabmeat (imitation can be used)

1/2 c. diced red pepper

4 tbsp. mayonnaise

2 tbsp. chopped fresh parsley

1 tbsp. chopped fresh chives

1 tbsp. fresh lime juice

1 tbsp. Dijon mustard

2 tsp. grated Parmesan cheese

4-5 drops hot pepper sauce

4 oz. Italian bread, cut into 16 slices . .

Preheat broiler. Line a broiler pan with foil.

Blend all ingredients except bread.

Spread 1 tbsp. of the mixture on each bread slice.

Place bread slices on the broiler pan and broil 4 inches from the heat for

5-6 minutes until lightly browned.

==========

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Crab Dip

From: Host GFS DarlaJo

Crab Dip

About 8 oz of crabmeat, shredded

2-3 Packages of Cream Cheese (8 oz variety)

8 oz Sour Cream

1 cup Sharp Cheddar (Extra Sharp preferred)

1 cup Mozzarella

1/2 cup Heavy Cream

2 tablespoons Wor sauce

1 tablspoon black pepper

1 teaspoon white pepper (If you desire a bit of kick)

Directions: Take Cream Cheese, Sour Cream, Heavy Cream, Cheddar, and

Mozzarella, blend in quisinart until kinda smooth (Don't worry about getting

all the lumps out, just get it evenly blended.) Fold in the crab meat (Doing

this after the quisinart so as not to shred it any more. If you add mussels,

you'll have to chop them up and add them in at this time, as well) and the

rest of the ingredients Put into small dishes that can go under the

broiler. If desired, add more Cheddar on top of the dip before broiling.

Once ready, put in the broiler until the top is nice and browned, about 5

minutes (Maybe more.) Best served with those big soft breadsticks.

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

CRABMEAT REMICK

From: HOST GFS DdH2

CRABMEAT REMICK

Submitted by: USSGERI

(Makes 12 Appetizers or Entree for 6)

Ingredients:

1 1/2 cups Mayonnaise

1 tsp. Tarragon Vinegar

1/2 cup Chili Sauce

1 tsp. dry Mustard

2 Tbs. fresh Lemon Juice

1 tsp. Paprika

1 tsp. Tabasco

Dash Celery Salt

1 lb. Crabmeat

6 strips Bacon, fried crisp and crumbled

Pre-heat oven to 400-F degrees.

In small mixing bowl, combine mayonnaise, vinegar, chili sauce, dry mustard,

lemon juice, paprika, Tabasco, and celery salt. Blend well.

Divide crabmeat evenly into six large ramekins (or 12 small ones). Spoon the

sauce generously over the crabmeat and top with the crumbled crisp bacon.

Bake for 15 minutes or until sauce bubbles. If you want the tops to brown,

place them under a broiler for 1-2 minutes.

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CREAM OF CRABMEAT AND SPINACH SOUP...Cajun Style

From: Host GFS DarlaJo

CREAM OF CRABMEAT AND SPINACH SOUP...Cajun Style

o8 tablespoons butter

o1 onion, finely chopped

o1/2 cup flour (depending upon desired consistency)

o1 pint half-and-half

o1-1/2 cups evaporated milk

o2 cups crab or shellfish stock

o4 ounces fresh spinach

o1 pound lump crab meat

oCreole seasoning, to taste

oSalt

Wilt the spinach in a small quantity of oil; remove from heat, chop finely

and reserve.

Sauté onions in butter over medium heat until tender. Add flour. While

whisking, cook flour for 2 minutes to form a white roux.

Add the half-and-half, evaporated milk, stock, and spinach, and stir

thoroughly to combine. Bring to a simmer, and simmer over low heat for 5

minutes. Gently fold in the crabmeat, making sure not to break up any lumps.

Heat through for 2 minutes. Season to taste with Creole seasoning and salt.

For a thinner roux, decrease butter to 4 tablespoons and flour to 1/2 cup.

For a richer soup, substitute heavy cream for the half-and-half.

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

Crispy Catfish

From: HOST GFS Hope

Crispy Catfish

3/4 cup finely crushed saltines (about 22 crackers)

1 tsp seasoned salt

1/2 tsp celery salt

1/2 tsp garlic salt

4 catfish fillets

1/3 cup butter or margarine, melted

In a shallow dish, combine the first for ingredients. Pat fillets dry; dip

in butter, then coat with the crumb mixture. Grill fillets, covered over

medium-hot heat for 1 minutes or until fish flakes easily with a fork.

(Instead of grilling I do these in the broiler and they turn out wonderful.)

HOST GFS Hope

Newsletter Team Member

Web Team Member

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

Deep Fried Shrimp

From: Host GFS DarlaJo

Deep Fried Shrimp

Ingredients:

4 pounds jumbo shrimp, cleaned and deveined

1 teaspoon salt

1 teaspoon ground black pepper

8 eggs, beaten

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 cups vegetable oil

Directions:

1 In a medium size mixing bowl combine shrimp, salt and pepper; stir.

2 Heat oil in a medium size saucepan. In another medium size mixing bowl

stir together eggs, flour and baking powder. Dredge shrimp in egg mixture

then fry in oil until they are golden.

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

DIJON SALMON

From: HOST GFS DdH2

DIJON SALMON

Submitted by: USSGERI

Serves: 2

3 Salmon Fillets

1 Tablespoon Dijon Mustard

1 teaspoon dill weed

1-1/2 Tablespoon Fat-Free Mayonnaise

Place salmon fillets skin side down in a sprayed nonstick baking dish. Coat

top of fillets with mustard, then dill, then mayonnaise.

Bake at 400 degrees F. for 25 minutes until golden brown.

Nutritional Information Per Serving:

Calories: 198; Fat: 6 grams; Carbohydrates: 3 grams; Protein: 31 grams;

Sodium: 394 mg; Cholesterol: 111 mg

Exchanges: 4 Ounces Very Lean Meat

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FISH FILLETS ITALIANO

From: HOST GFS DdH2

FISH FILLETS ITALIANO

Submitted by: USSGERI

Fish Fillets Italiano

Cod and haddock fillets work well for this braised dish. An extra easy and

quick way to fix a superb tasting fish dish! Serve over rice.

2 tablespoons olive oil

1 small onion, sliced

2 cloves garlic, minced

1 (15 ounce) can diced tomatoes with juice

1/2 cup pitted black olives, sliced

1 tablespoon minced fresh parsley

1/2 cup dry white wine

1 pound fresh haddock or cod fillets

In a large frying pan, heat oil over medium heat. Sauté onions and garlic in

olive oil until softened.

Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.

Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns

white.

Makes 4 servings

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Fish Veracruz

From: HOST GFS DdH2

FISH VERACRUZ

Submitted by: USSGERI

A spicy tomato sauce tops this fish dish for quick South-of-the-Border trip

for the taste buds.

Estimated Times: Est. preparation time: 15 mins

Est. cooking time: 15 mins

Est. marinating time: 20 mins

Ingredients

1 1/2 pounds red snapper or halibut fillets

1/2 cup lime juice

1/2 teaspoon salt, optional

2 tablespoons vegetable oil

1 small onion, peeled and sliced

1 small green bell pepper, seeded and cut into strips

3 clove garlic, finely chopped

1/3 cup dry white wine

1 24-oz. jar ORTEGA(r) Thick & Chunky Salsa

1/2 cup tomato sauce

1/4 cup ORTEGA(r) Sliced Jalapeños

1/4 cup sliced ripe olives

1 tablespoon CROSSE & BLACKWELL(r) Capers

Directions

ARRANGE fish in 13x9-inch baking pan. Sprinkle with lime juice and salt.

Cover; refrigerate for at least 20 minutes.

HEAT vegetable oil in large, nonstick skillet over medium-high heat. Add

onion, bell pepper and garlic; cook, stirring occasionally, for 1 to 2

minutes or until vegetables are crisp-tender. Add wine; cook for 1 minute.

STIR in salsa, tomato sauce, jalapeños, olives and capers. Bring to a boil.

Place fish in sauce. Reduce heat to low; cover. Cook for 8 to 10 minutes or

until fish flakes easily when tested with fork. Serve with cilantro and lime

wedges.

Servings: 8

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FIVE SPICE SALMON

From: HOST GFS DdH2

FIVE SPICE SALMON

Quick, pan-broiled, and flavored with a classic mix of Chinese spices. Serve

with Asian rice and mixed greens tossed with honey-lime vinaigrette.

Ingredients

2 teaspoons Chinese five-spice powder

1 teaspoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

4 salmon fillets (about 4 ounces each), skin removed

2 teaspoons light corn-oil spread

Directions

Work Time: 5 minutes

Total Time: 15 minutes

1. On waxed paper, mix Chinese five-spice powder, flour, salt, and pepper.

Coat salmon fillets with spice mixture.

2. In nonstick 10-inch skillet over medium heat, heat corn-oil spread. Add

salmon; cook 8 to 10 minutes until fish flakes easily when tested with a

fork, turning fillets once halfway through cooking time.

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FOUR INGREDIENT CRUNCHY BAKED FISH

From: HOST GFS DdH2

FOUR INGREDIENT CRUNCHY BAKED FISH

Submitted by: USSGERI

Bake at 500 15 minutes

1 pound fish fillets

1 cup party mix, crushed into fine crumbs

1/2 cup low fat yogurt

Sprinkle parmesan cheese on fish (optional)

Dip fillets into yogurt and then into the crushed party mix crumbs.

Sprinkle with cheese if desired.

Arrange in single layer in greased baking dish. Bake at 500.

Serves 2 to 4

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FRIED BARBEQUED CRABS

From: HOST GFS DdH2

Fried Barbeque Crabs

from Cajun Cooking

1/2 cup Chili powder

1/2 cup Flour

1 tsp. Cayenne pepper

1 tsp. Garlic powder

1/2 tsp. Smoked salt

1 1/2 tsp. Salt

12 Crabs, cleaned & halved

Put dry mixture in a bag and shake to mix.

Add crabs, cleaned and cut in half.

Shake to coat crabs.

Fry in 360 - 400 degree oil until crabs surface.

Original Chef: Unknown

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SNACK MACHINE SALMON CAKES (GEORGE FOREMAN GRILL)

From: HOST GFS DdH2

Snack Machine Salmon Cakes

Prep: 5 min, Cook: 5 min.

3/4 lb. canned salmon, drained and flaked

2 eggs

40 saltine crackers, finely crushed

2 small onions, minced

1/2 tsp. celery seed

Preheat snack machine.

Combine all ingredients and salt and pepper to taste in a bowl and mix

thoroughly. Spread a portion of mixture onto a lightly oiled or buttered

snack machine (George Foreman machine). Close cover and cook 3-5 minutes,

until browned and cooked throughout.

This recipe serves 4 people.

Due to the nature of this recipe, it adjusts the number of servings in

multiples of 2 only.

The instructions describe how to prepare the ingredients for one pan. There

are enough ingredients to prepare 2 pans.

Per serving:

calories 308,

fat 12.7g,

37% calories from fat,

cholesterol 147mg,

protein 22.5g,

carbohydrates 27.0g,

fiber 1.6g,

sugar 3.9g,

sodium 785mg,

diet points 7.4.

Dietary Exchanges:

Milk: 0.0, Vegetable: 1.0,

Fruit: 0.0, Bread: 1.4, Lean meat: 0.4,

Fat: 1.4, Sugar: 0.0, Very lean meat protein: 2.6

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GINGER SALMON

From: HOST GFS DdH2

GINGER SALMON

from Suzanne Porter

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ready In: 35 Minutes

Makes: 4 servings

"The wonderful natural flavor of salmon is greatly enhanced by the addition

of a tangy glaze made with ginger, honey, and Dijon mustard."

Ingredients

2 teaspoons olive oil

1 tablespoon honey

1 tablespoon Dijon mustard

2 teaspoons grated fresh ginger

1 pound salmon fillets

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl, blend olive oil, honey, Dijon mustard and ginger

3. Brush salmon fillets evenly with the olive oil mixture. Place in a medium

baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish

flakes easily with a fork.

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Green Papaya Salad With Shrimp

From: HOST GFS DdH2

Green Papaya Salad With Shrimp

VJJE RECIPE WEEKLY

Salt and pepper

12 large shrimp, peeled

4 cups peeled, shredded, seeded green papaya or Granny Smith apple or

jicama or a combination

2 cups mung bean sprouts

1 cup roughly chopped cilantro leaves

1/2 cup roughly chopped mint leaves

1/2 cup trimmed and chopped scallions

1 teaspoon Vietnamese chili-garlic paste, or to taste

2 limes, juiced

1/4 cup Thai fish sauce (nam pla)

1 tablespoon brown or palm sugar

1/2 cup chopped dry-roasted peanuts.

1. Salt the shrimp, then grill or broil them, or put them in a

saucepan with salted water to cover. Bring water almost to a boil,

then turn off heat. Let shrimp sit in water until cool. When cool,

slice in half lengthwise.

2. In a large bowl, toss together papaya, sprouts, herbs and

scallions. Whisk together chili-garlic paste, lime juice, fish

sauce and sugar, along with a little salt and a lot of pepper.

Taste and adjust seasoning. Toss dressing with papaya-herb mixture,

then top with shrimp and peanuts. Toss again at table, and serve.

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GRILLED BAJA SWORDFISH

From: HOST GFS DdH2

Grilled Baja Swordfish

from Lawry's

Baja California is well-known for its plentiful supply of fresh swordfish.

Try this delicious recipe variation!

Prep Time: 10 minutes

Cook Time: 10 minutes

Lawry's Products Needed:

Lawry's(r) Garlic Powder with Parsley

Lawry's(r) Seasoned Pepper

Lawry's(r) Seasoned Salt

1 tablespoon olive oil

1/4 cup chopped onion

1 can (14 1/2 oz.) diced tomatoes, with juice

1 teaspoon finely crushed, dried basil

1/2 teaspoon Lawry's(r) Seasoned Salt

1/2 teaspoon Lawry's(r) Seasoned Pepper

1/4 teaspoon Lawry's(r) Garlic Powder with Parsley

1/4 teaspoon finely chopped fresh cilantro

2 swordfish steaks (about 1/2 pound)

Fresh lemon (optional)

In large skillet, heat oil. Add onion and cook over medium-high heat.

Stir in remaining ingredients, except swordfish and lemon.

Bring to a boil; reduce heat to low, cover and cook for 15 minutes, stirring

occasionally.

Uncover and continue cooking for 10 minutes. Grill swordfish for about 10

minutes, turning after 5 minutes.

Squeeze fresh lemon juice over fish while grilling, if desired. Serve sauce

over fish.

Makes 2 servings.

Meal Suggestion: Garnish with fresh sprigs of cilantro. Serve with warm

tortillas.

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GRILLED STRIPED BASS WITH MANGO SALSA

From: HOST GFS DdH2

GRILLED STRIPED BASS WITH MANGO SALSA

The Mango's Saucier Side

By MARK BITTMAN

There's a creation - you can hardly call it a "dish" - that is sold

on street corners all over the world. It is cut fruit sprinkled with

salt, cayenne or chili powder, and lime. Usually featuring mangoes,

and meant to be eaten out of hand, it is a great snack and, by the

standards of most Americans, exotic. Ten years ago, few of us would

have conceived of combining salt and chili with fruit.

As is true of almost all food, fruit releases some of its juices

when combined with salt. In the course of the 10 minutes or so it

takes to eat the snack on the street, that's barely noticeable. But

if you wait a little while longer - the time it takes to heat up a

grill or broiler and cook a fish fillet, for instance - the mixture

can turn quite saucy, becoming a splendid accompaniment for that

piece of fish.

Start with a semiripe mango, one you can cut into chunks, or similar

fruit: peach, nectarine or melon are all fine. Sprinkle it with the

remaining ingredients, and the rest happens automatically.

The salsa will complement almost any fish with some flavor (and it

wouldn't be bad with meat, either). First choice is striped bass,

which is local and in season; you want wild striped bass, not the

farm-raised hybrid. Other firm, good-flavored fillets, like sea bass,

red snapper and grouper, are also suitable.

I test fish for doneness with a skewer or thin-bladed knife. When it

encounters little resistance when stuck into the thickest part, the

fish is done. Alternatively, you can cut into the fish and take a

peek. But remember that retained heat will continue to cook the fish

after it has been removed from the grill. When just a trace of

pearliness remains in the center of the fillet, it's perfect.

~~~~

RECIPE - GRILLED STRIPED BASS WITH MANGO SALSA

Grilled Striped Bass With Mango Salsa

VJJE Recipe Weekly

2 not-overly-ripe mangoes, or 3 peaches, skin removed and cut into 1/2-inch

dice

Salt and pepper

Dried red chili flakes or cayenne

2 limes, juiced

1 tablespoon olive or peanut oil, plus more as needed

2 pounds striped bass, red snapper, sea bass or grouper, in one or two

fillets,

preferably with skin

1/2 cup (about) chopped cilantro leaves.

1. Start a grill or preheat a broiler. Combine fruit with a sprinkle

of salt, chili flakes or cayenne, lime juice and a tablespoon of

olive oil. Rub both sides of fish lightly with oil and sprinkle

with salt and pepper.

2. Grill or broil fish, skin side down. If grill has a cover, use it,

and grill 8 to 12 minutes, or until fish is done. Remove carefully

with a large spatula.

If grill does not have a cover, brush top of fish with oil after 4

or 5 minutes and turn it carefully with a large spatula. Continue to

cook, skin side up, until fish is done; remove carefully.

To broil, put fish in a nonstick broiling pan and adjust the oven

rack so top of fillet is no more than 4 inches from the heat source.

Broil without turning, until top is nicely browned and fish is done.

If fish appears to be browning too quickly, move the rack a couple of

inches farther from the heat.

3. Brush fish once more with oil; garnish salsa with cilantro, then

serve fish and salsa together. Yield: 4 servings.

==========

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Grilled Swordfish With Rosemary

From: HOST GFS DdH2

GRILLED SWORDFISH WITH ROSEMARY

Submitted by: USSGERI

Makes 4 servings

" A simple white wine marinade makes this grilled swordfish special. Rosemary

is used in both the marinade and a lemon and olive oil sauce that is served

over the fish. "

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready in: 1 Hour 20 Minutes

1/2 cup white wine

5 cloves garlic, minced

2 teaspoons chopped fresh rosemary

4 (4 ounce) swordfish steaks

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons lemon juice

1 tablespoon light olive oil

4 slices lemon, for garnish

Directions

1 Combine wine, garlic, and 1 teaspoon rosemary in an 8 inch square baking

dish. Sprinkle fish with salt and pepper; place in baking dish, turning to

coat. Cover, and chill at least 1 hour.

2 Combine remaining 1 teaspoon rosemary, lemon juice, and olive oil in a

small bowl. Set aside.

3 Start a charcoal fire, or preheat a gas grill.

4 Spray grill with cooking spray to prevent sticking. Remove fish from

marinade, and cook over hot coals for 4 to 5 minutes on each side.

5 Transfer to a serving platter, or to individual plates. Spoon lemon mixture

over fish, garnish with lemon wedges, and serve immediately.

==========

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HELEN'S "CRABBIES"

From: HOST GFS DdH2

HELEN'S "CRABBIES"

1 small can crab meat

1 jar Kraft Old English cheese

1 T. mayonnaise (Hellman's the best)

1/2 stick butter or margarine

2 cloves garlic, minced

1 pck. English muffins, halved

Mix all ingredients together and spread on muffin halves.

Place on cookie sheet and put in freezer 1 hour; remove from freezer and cut

each muffin into quarters.

Bag and refreeze or, to serve: broil til golden brown and bubbly.

Note: you can use canned chicken, ham, tuna or salmon in place of the crab

meat. If the can of meat contains a lot of water, drain it off.

If frozen, you can bake in the oven - 350°-375°, 15-20 minutes or til bubbly.

Jan. '99

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

Hot Crab Dip

From: Host GFS DarlaJo

Hot Crab Dip

from SpeedRoots

.

1/2 pound regular crab meat

1 8-oz pkg cream cheese, softened

1/2 cup sour cream

2 Tblsp mayonnaise

1 Tblsp lemon juice

1 Tblsp Worcestershire sauce

1/2 tsp dry mustard

1 Tblsp milk (approx)

1/4 cup grated cheddar cheese, divided

garlic salt, to taste

crackers for serving

.

In a large bowl, mix cream cheese, sour cream, mayo, lemon juice,

Worcestershire, mustard and garlic salt until smooth. Add enough milk to make

mixture creamy. Stir in half the grated cheddar. Fold crab meat into this

mixture. Pour into a greased 1-quart casserole. Top with remaining grated

cheddar. Bake at 325 degrees F until mixture is bubbly and browned on

top -- about 30 minutes. Serve warm with good crackers.

.

Yields about 4 cups of dip

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

JALAPENO FISH FILLETS WITH COUSCOUS

From: HOST GFS DdH2

Jalapeno Fish Fillets with Couscous

Jalapeno jelly adds the sizzle to this fish and vegetable dish.

Source: Better Homes and Gardens

1 pound fresh or frozen skinless fish fillets, such as red snapper,

flounder, sole, haddock, or orange roughy

3 carrots, cut into strips

1 medium zucchini, cut into thin bite-size strips (1-1/2 cups)

1-1/2 cups water

1/2 teaspoon instant chicken bouillon granules

1 cup couscous

1/3 cup jalapeno pepper jelly

1 tablespoon white wine vinegar or vinegar

1. Thaw fish, if frozen. In a covered saucepan, cook carrots in a small

amount of boiling water for 2 minutes; add the zucchini and cook 2 minutes

more or until vegetables are crisp-tender. Drain the vegetables. Cover and

keep warm.

2. Coat the unheated rack of a broiler pan with nonstick cooking spray. Place

fish fillets on rack; tuck under any thin ends. Season fish with salt and

pepper. Measure thickness of fish. Broil fish 4 inches from heat just until

it flakes easily when tested with a fork. Allow 4 to 6 minutes per

1/2-inch-thickness.

3. Meanwhile, in a 1-1/2-quart microwave-safe bowl, combine granules.

Micro-cook, uncovered, on 100% power (high) for 3 to 4 minutes or until

boiling. Stir in couscous. Cover; let stand 3 to 5 minutes.

4. In a small saucepan stir together jelly and vinegar. Heat and stir over

low heat until jelly is melted. (Or, micro-cook jelly and vinegar in a small

microwave-safe bowl on high for about 30 seconds.)

5. To serve, use a fork to fluff the couscous. Spoon couscous onto dinner

plates. Top with fish and vegetables. Drizzle with the jelly mixture. Serves

4.

Dietary Exchanges: 3 starch, 2 vegetable, 3 very-lean meat.

Nutritional facts per serving

calories: 375 ,

total fat: 2g ,

saturated fat: 0g ,

cholesterol: 60mg ,

sodium: 358mg ,

carbohydrate: 60g ,

fiber: 10g ,

protein: 28g

==========

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

LEMONY STEAMED FISH

From: HOST GFS DdH2

LEMONY STEAMED FISH

from Dee Herdebu

at Al Rec

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Makes: 6 servings

"Mild flavored, flaky fish fillets. Any number of different types of fish

will work, and you can increase the recipe easily. Try halibut, cod, salmon,

red snapper, trout etc. Serve with a white and wild rice blend."

Ingredients

6 (6 ounce) fillets halibut

3 teaspoons dried dill weed

3 teaspoons onion powder

1/4 teaspoon paprika

seasoning salt to taste

1 pinch lemon pepper

2 teaspoons dried parsley

1 pinch garlic powder

2 tablespoons lemon juice

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Cut 6 foil squares, large enough for the size of each fillet.

3. Center fillets on the foil squares and sprinkle each with dill weed, onion

powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder.

Sprinkle lemon juice over each fillet. Fold foil over fillets to make a

pocket. Pleat seams to securely enclose.

4. Place packets on a baking sheet and bake in the preheat oven for 30

minutes.

==========

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MARIE'S SHRIMP SCAMPI & EASY SHRIMP SCAMPI

From: HOST GFS DdH2

MARIE'S SHRIMP SCAMPI

from my Italian friend Marie

approx. 1 lb. extra large shrimp (small shrimp don't really cut it)

2 tbls. butter

2 tbls. olive oil (must be olive)

2 gloves of garlic, either crushed or chopped

1/4 cup dry white wine

handful of chopped parsley-2 to 3 tbls.

4 tlbs. of lemon

pinch of red pepper seeds (optional) only if you like a zip of hot

Shell & devein shrimp, pat dry very well (this is important) must be dry.

Add butter & olive oil to frying pan, when it becomes hot, put in shrimp &

cook for one minute on one side, turn them over to cook 2 min. on other side,

this is when you throw in the crushed or sliced garlic, (add red pepper

seeds now if you are using them)

After 2 min. remove shrimp from frying pan, then add white wine & lemon juice

to frying pan & boil for approx. 45 seconds & while boiling, scrape any brown

bits from bottom of frying pan, shut off heat, return shrimp to frying pan &

add the chopped parsley.

When I make this, I generally make rice & serve it over the rice, delish.

Recipe can be doubled, but you have to use two frying pans, as you do not

want to overcrowd all the shrimp.

You can add more lemon at this point, or during recipe if you really like

things more lemony, same with garlic, but I find the two cloves are about

right, but some people like tons of garlic, I don't, it overpowers any dish.

Hope this is helpful.

==========

EASY SHRIMP SCAMPI

Fresh, uncooked shrimp

Fresh garlic or garlic powder

Butter or margarine

Remove shells and tails from shrimp. Cut through the back of shrimp to

butterfly and remove veins. Sauté shrimp in butter and minced garlic or

garlic powder until cooked. Add parsley for a bit of color.

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Patio Catfish

From: HOST GFS DdH2

PATIO CATFISH

(from Annie)

6 skinned, pan-dressed catfish (3/4 pound each) or other fish, fresh or

frozen

3/4 cup butter or margarine, melted

1/3 cup lemon juice

2 teaspoons salt

Paprika

Thaw frozen fish. Clean, wash, and dry fish.

Combine butter, lemon juice, and salt. Cut 6 pieces of heavy-duty aluminium

foil, 18 x 18 inches each. Grease lightly.

Place 2 tablespoons of sauce on foil. Place fish in sauce. Top each fish with

2 tablespoons sauce and sprinkle with paprika.

Bring the foil up over the fish and close all edges with tight double folds.

Make 6 packages. Place packages on a grill about 6 inches from moderately hot

coals.

Cook for 25 to 30 minutes or until fish flakes easily when tested with a

fork. Serves 6.

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POACHED FISH AND VEGETABLES WITH GARLIC MAYONNAISE

From: HOST GFS DdH2

Poached Fish and Vegetables With Garlic Mayonnaise

VJJE Recipe Weekly

Salt and pepper

1 pound cod or salmon fillet in a thick slab

4 medium carrots, peeled and in chunks

1 pound fingerling potatoes

3/8 pound green beans, trimmed

1 egg or egg yolk

Dash cayenne

1/4 teaspoon saffron, optional

1 or more cloves garlic, roughly chopped

2 tablespoons fresh lemon juice

1 cup extra virgin olive oil.

1. Begin poaching the fish and vegetables at least 3 hours before

serving. Bring a large pot of water to a boil, and salt it.

Meanwhile, place fish in a skillet or saucepan, and cover with

water. Add a large pinch of salt, and turn heat to medium high.

When water boils, lower heat, simmer fish for 8 to 10 minutes or

until a thin-bladed knife inserted into the center meets little

resistance. Remove fish with a slotted spoon to a plate, cover

loosely, and refrigerate.

2. Add carrots and potatoes to the pot of boiling water. Cook until

tender, then remove with slotted spoon. Run under cold water.

Refrigerate. Cook beans in the same water. When crisp-tender,

drain and plunge beans into a bowl of ice water. Refrigerate.

3. To make aioli, combine egg, cayenne, saffron, garlic, lemon juice

and 1/4 cup of the oil in a blender or a food processor. Turn on

machine, and begin adding remaining oil in a thin, steady stream.

As mixture thickens, add oil a bit faster, blending until emulsion

is thick. Taste, adjust seasoning, and chill.

4. Serve fish and vegetables cold, passing aioli at table, along with

some crusty bread. Yield: 4 servings.

==========

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POACHED SALMON WITH ALFREDO SAUCE

From: HOST GFS DdH2

POACHED SALMON WITH ALFREDO SAUCE

Submitted by: USSGERI

Poached Salmon with Alfredo Sauce (Makes 2 servings)

Ingredients:

1 (10-oz.) package BUITONI refrigerated Alfredo Sauce, warmed

1/2 cup water

1/4 cup dry white wine or chicken broth

2 (6-oz.) salmon fillets or steaks

1 (9-oz.) package BUITONI refrigerated Linguine

2 tablespoons finely grated carrot, optional

1 tablespoon chopped fresh parsley, optional

1 tablespoon fresh dill, optional

BOIL water and wine in a large skillet; add salmon. Reduce heat to low;

cover. Cook for 8 to 10 minutes or until thickest part of salmon flakes

easily when tested with a fork.

PREPARE pasta according to package directions. Toss pasta with carrot and

parsley; divide among plates. Top with salmon. Spoon sauce over each serving;

garnish with dill. Season with salt and ground black pepper.

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Popcorn Shrimp Pizza

From: Host GFS DarlaJo

Popcorn Shrimp Pizza

Serves: 6 to 8

1 pound store-bought pizza dough

1/2 cup spaghetti sauce

1 cup shredded Colby-Jack cheese

1 box (8 ounces) frozen breaded popcorn shrimp

1 scallion, thinly sliced

Preheat the oven to 425 degrees F. Coat a 12- to 14-inch pizza pan with

nonstick cooking spray. Using your hands, spread the dough to cover the

bottom of the pan. With a fork, prick the dough 15 to 20 times. Spread the

sauce evenly over the dough and sprinkle with the cheese. Top with the shrimp

and bake for 12 to 15 minutes, or until the crust is crisp and brown. Remove

from the oven and sprinkle with the scallions. Cut and serve immediately.

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

Salmon Brochettes with Sliced Fennel Vinaigrette

From: HOST GFS DdH2

SALMON BROCHETTES WITH SLICED FENNEL VINAIGRETTE

Submitted by: USSGERI

Serves 8

Serve these brochettes with a salad of arugula and red onion. The vinaigrette

doubles as a salad dressing.

For the Vinaigrette:

1 clove garlic

2 anchovy fillets

1 tablespoon capers, rinsed

1 teaspoon grainy mustard

2 shallots, thinly sliced

1/4 medium bulb fennel, outer leaves removed, cored, and thinly sliced

(crosswise)

1/2 teaspoon fresh thyme

1/2 teaspoon crushed fennel seeds

1/4 teaspoon dried red chile flakes

1/3 cup fresh lemon juice; more as needed

1 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

For the Brochettes:

4 pounds fresh salmon fillet (skin on)

Kosher salt

Olive oil for brushing

TO MAKE THE VINAIGRETTE:

On a cutting board, mince together the garlic, anchovies, and capers.

Transfer to a bowl and add the mustard, shallots, fennel, thyme, fennel

seeds, chile flakes, and lemon juice. Stir briefly. Mix in the olive oil with

a fork. Season with salt and pepper. Taste the vinaigrette; it should be

slightly acidic when used with grilled fish, so add more lemon juice if

necessary. Let stand for at least 1 hour so the fennel softens and the

flavors mingle.

Makes 1 1/2 cups vinaigrette.

TO MAKE THE BROCHETTES: Prepare the grill. Cut the salmon crosswise into

1-inch wide strips, 3 to 4 oz. each. Thread the skewers through the salmon

strips: starting at the tapered end, carefully pierce the flesh, pushing the

skewer all the way through to the fat end until the point pokes through.

When the grill is just on the hot side of medium (you should be able to hold

your hand just above the grate for 2 seconds), use tongs to clean the grate

with a lightly oiled paper towel.

Season the salmon lightly with salt and brush lightly with olive oil. Put the

brochettes on the grill, skin side down, keeping the exposed skewer ends away

from the fire if you're using bamboo. The salmon will cook quickly but not

always at the same rate. Cook until the skin is crispy and it "releases" from

the grill, 2 to 3 minutes.

Turn the brochettes with tongs or a spatula and cook another 1 minute. If

necessary, turn again and cook another 1 minute. The salmon is ready when the

flesh feels firm and almost begins to flake apart. Put the brochettes on a

platter and drizzle immediately with the vinaigrette.

Reprinted by permission of Fine Cooking Magazine. All rights reserved.

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Salmon Supper

From: DarlaJoV

Salmon Supper

3 tbsp. butter

3 tbsp. chopped onion

1/3 cup chopped green pepper

1 tsp. salt

1/4 cup all-purpose flour

1 can cream of celery or mushroom soup

8-oz. nonfat sour cream

1 1/2 cups milk

1 7-oz. can salmon, drained

1 cup cooked peas

1 tbsp. lemon juice

1 can refrigerated biscuits

Preheat oven to 450 degrees. Heat the butter in a skillet over medium-high

heat, add the onion and pepper, and sauté until golden. Add salt and flour,

and gradually stir in soup, sour cream and milk. Bring to a boil and cook for

1 minute. Add flaked salmon, peas and lemon juice. Pour mixture into an

11-by-7-inch casserole dish and top with biscuits. Bake 10 to 12 minutes or

until biscuits are golden.

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

Salmon with Herbs in Newspaper

From: HOST GFS DdH2

SALMON WITH HERBS IN NEWSPAPER

Submitted by: USSGERI

4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley,

and fennel tops)

1 (3 1/2 to 4 pound/ 1.5 kilogram) whole salmon, scaled and gutted

Sea salt and freshly ground black pepper

Olive oil

2 lemons, thinly sliced

6 spring onions, thinly sliced

2 tablespoons fennel seeds, cracked

Open out the paper to the middle page, and scatter half the herbs over it.

Place the salmon in the middle of the paper and season inside and out and rub

with olive oil.

Scatter over the lemon slices, spring onions, fennel seeds and remaining

herbs, tucking some inside the fish.

Drizzle with a little extra olive oil.

Wrap the paper around the salmon, securing it well with lots of string.

Dampen the paper well under the tap. Place parcel directly on the top shelf

of a preheated 425 degrees F (220 degrees C) oven, for 35 minutes, or

preferably, cook on the barbecue or on a rack over a camp fire for about 25

minutes on each side.

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Difficulty: Easy

Recipe courtesy Jamie Oliver

A copy of The Times (London, New York, Chicago, or LA, your choice

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shrimp etoufee

From: Trishls11

does anyone have a recipe for shrimp or crawfish etoufee...I believe this is

a creole dish...it is a lot like jambalaya except it has a brown

gravy....help!

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

SHRIMP N CHARDONNAY SAUCE

From: HOST GFS DdH2

SHRIMP N CHARDONNAY SAUCE

Shrimp in Chardonnay Sauce

from VJJE Recipes

2 cups chardonnay or other full-bodied white wine

2 shallots, minced

3 tablespoons butter

Salt to taste

1/4 teaspoon cayenne, or to taste

1 1/2 to 2 pounds shrimp (deveined if you like)

1/2 cup heavy cream, optional

Chopped parsley or chervil for garnish, optional.

1. In a 10-inch skillet with sloping sides, or a wok or saucepan,

combine wine, shallots, 2 tablespoons butter, a large pinch of

salt and cayenne. Bring to a boil over high heat and reduce,

stirring occasionally, until nearly dry, about 10 minutes. While

it reduces, peel shrimp.

2. Add shrimp to skillet and cook, stirring occasionally, until

cooked through, 3 to 5 minutes. Stir in remaining butter and, if

you like, cream. Taste and add more salt or cayenne if necessary.

Garnish and serve immediately. Yield: 4 servings.

==========

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Shrimp Scampi

From: DarlaJoV

Shrimp Scampi

Ingredients:

1/2 cup butter

1 teaspoon salt

3 cloves garlic, crushed

2 teaspoons lemon peel

2 tablespoons lemon juice

2 pounds jumbo shrimp

1/4 cup parsley

Preparations:

Put in sauce pan and melt together-let sit until ready to cook. Peel shrimp

and add to above sauce and saute until done. (About 2-4 min.) Sprinkle

parsley as you cook. Serve with parsley and lemon wedges to garnish. Spoon

excess sauce from pan over shrimp.

Darla Jo

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

SHRIMP VERDE

From: HOST GFS DdH2

Shrimp Verde

from Maggie Gee

at Al Rec

Makes 4 servings as a main dish

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready in: 20 Minutes

" This is quick and delicious main dish that presents beautifully on a

platter. Best served with al dente pasta. "

Ingredients

2 tablespoons olive oil

2 cloves garlic, chopped

1/4 cup chopped green onion

1 pound fresh shrimp, peeled and deveined

1/2 cup Italian flat leaf parsley, chopped

1/2 cup freshly grated Parmesan cheese

Directions

1 Heat olive oil in a large skillet. Saute garlic and scallions briefly, but

do not brown the garlic.

2 Toss in shrimp and saute until pink and opaque in the center. Stir in

parsley and heat through.

3 Remove from heat and pour into a serving dish. Sprinkle with grated

Parmesan cheese.

Makes 4 servings

Nutrition at a glance

Servings Per Recipe: 4 amount

per serving

Calories 208

Protein 24.6g

Total Fat 11.6g

Sodium 439mg

Cholesterol 184mg

Carbohydrates 1.9g

Fiber 0.4g

==========

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Steamed Salmon with Ginger and Chives

From: HOST GFS DdH2

STEAMED SALMON WITH GINGER AND CHIVES

Submitted by: USSGERI

Serves 4

Chives do double duty in this simple salmon dish: They're in the marinade and

also sprinkled atop the finished fish as a final flash of flavor. Cook the

salmon in a steamer basket placed in a pot, as we do here; in a wok fitted

with a bamboo steamer basket, as is traditional in China; or on a plate set

atop a metal ring (such as a tuna can with both ends removed) in a large wide

pot containing about one inch of water.

WINE RECOMMENDATION

The rich salmon and other bold ingredients can stand up to a lusty, fruity

California chardonnay, or, if you prefer to serve a red wine, a full-bodied

merlot.

3 tablespoons sake or dry white wine

2 tablespoons soy sauce

1 teaspoon Asian sesame oil

3 cloves garlic, minced

1 1 1/2-inch pieces fresh ginger, peeled and cut into matchstick strips

2 tablespoons chopped fresh chives

3/4 teaspoon sugar

1/4 teaspoon dried red pepper flakes

1/4 teaspoon fresh-ground black pepper

4 salmon steaks, about 1 inch thick

In a small glass or stainless-steel bowl, combine the sake, soy sauce, sesame

oil, garlic, ginger, 1 tablespoon of the chives, the sugar, red-pepper

flakes, and black pepper. Put the salmon steaks, in one layer, in a shallow

Pyrex dish and pour the soy mixture over it.

In a large pot, bring about 1 inch of water to a boil over high heat. Put the

dish with the fish and sauce in a large steamer basket. Put the basket over

the boiling water and cover. Reduce the heat to moderately high and cook

until the salmon is just barely done (the fish should still be translucent in

the center), about 10 minutes. Serve the salmon steaks with the cooking

juices poured over them and the remaining 1 tablespoon chives sprinkled on

top.

FISH ALTERNATIVES:

You can use firm white fish fillets such as red snapper,grouper, or sea bass.

Cook them until the center is opaque.

Reprinted by permission of Food and Wine. All rights reserved.

Source: Quick from Scratch - Herbs

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

STEAMED TUNA FISH

From: HOST GFS DdH2

Steamed Tuna Fish

from Annie

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Makes: 8 servings

"Tender steamed tuna with a ginger, sherry, garlic and soy sauce."

Ingredients

2 pounds fresh tuna steaks

1/2 cup soy sauce

1/2 cup sherry

1/2 cup vegetable oil

1 bunch green onions, finely chopped

1/2 cup minced fresh ginger root

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon ground black pepper

Directions

1. Place tuna steaks in a steamer over 1 inch of boiling water, and cover.

Cook 6 to 8 minutes, or until fish flakes easily with a fork.

2. Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil,

green onions, ginger, garlic, salt, and black pepper. Bring to a boil.

3. Remove tuna steaks from steamer, and place in a serving dish. Pour sauce

over tuna steaks, and serve immediately.

==========

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Stuffed Salmon Filet with Roasted Pepper Sauce

From: HOST GFS DdH2

Stuffed Salmon Filet with Roasted Pepper Sauce

from Nancy

2 8-ounce salmon filets (do not use the tail cut)

1/2 cup spinach leaves, whole

2 tablespoons feta cheese

1 tablespoon red onion, finely chopped

2 tablespoons shitake mushrooms, stemmed and sliced

1/2 garlic clove, crushed

1/4 cup basil leaves, whole

1 tablespoon kosher salt

1/2 teaspoon black pepper, crushed

1/2 cup flour

2 tablespoons olive oil

Place one tablespoon of olive oil in a sauté pan, add the mushrooms and onion

and cook for one minute. Remove the mixture from the pan and set aside. Wipe

out the pan to use in cooking the salmon. To create a "pocket" in each filet,

slice the filets horizontally from the side, stopping at approximately one

inch from the opposite side. Then, open the filet and layer in the following

ingredients: spinach leaves, feta cheese, the red onion and shitake

mushroom mixture, garlic, and top with the basil leaves. Fold the top section

of the filet down, season with salt and black pepper, roll in flour, and then

cook in one tablespoon of olive oil in a sauté pan over medium heat for 3-4

minutes on each side. Serve on white rice and top with:

Roasted Pepper Sauce

1 whole medium-sized red pepper

2 tablespoons extra virgin olive oil

pinch of kosher salt

pinch of cumin

1 tablespoon fresh parsley, finely chopped

Roast the outside of the red pepper. Remove the charred portions from the

pepper and blend together with the remaining ingredients. Add extra olive

oil, if needed.

==========

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Summer Shrimp Curry

From: Host GFS DarlaJo

Summer Shrimp Curry

from my friend SpeedRoots

(Serves 4-6)

Ingredients:

3 cups Whole Milk

2 cups shredded and dried Coconut

1/4 lb. Butter

5 small Green Onions or Scallions, chopped

2 cloves Garlic, minced

1/8 tsp. ground Cumin

1/8 tsp. Cayenne Pepper

1 tsp. ground Ginger

1 Tbs. Curry Powder

2 tsp. Salt

15-oz. can Tomatoes

2 Tbs. All-purpose Flour

1 medium Cucumber, peeled and cubed

4 cups raw peeled Shrimp

2 Tbs. fresh Lemon Juice

1 Tbs. Plum or Currant Jam

In a saucepan over medium heat bring the milk and desiccated coconut to

a boil. Remove from the heat and cool for 30 minutes, strain, retaining

the milk and discarding the pulp.

Sauté the onions and garlic with the butter in a large skillet until

transparent, blend in the cumin, ginger, pepper, curry, salt and chopped

tomatoes. Cover and reduce the heat to simmer for 15 minutes, stirring

occasionally.

Remove from heat and add flour gradually, stir in milk slowly and heat

until a near boil. Add cucumber and shrimp, simmer for 10 minutes,

stirring thoroughly.

Combine the lemon juice and plum or currant jam, then add it to the

mixture and simmer for 5 minutes longer. Serve warm with hot steamed

rice.

HostGFSDarlaJo

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

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

Taegu (Seasoned Codfish)

From: Host GFS DarlaJo

Taegu (Seasoned Codfish)

from my friend SpeedRoots

2 1/2 tablespoons honey

1/2 teaspoon paprika

3 teaspoons sesame seed oil

1 package taegu fish (codfish) -- (4 oz.)

2 teaspoons sesame seeds -- roasted

1/2 teaspoon chili powder

Shred codfish into small pieces. Mix all ingredients together, place in a

jar,

and let stand for a day before eating.

HostGFSDarlaJo

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

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

VIETNAMESE FISH TACOS

From: HOST GFS DdH2

Vietnamese Fish Tacos

Recipe courtesy of chef Christine Keff,

Flying Fish, Seattle, Washington

2 tablespoons fresh lime juice

2 tablespoons fish sauce

2 bird chiles, coarsely chopped*

1 (10-inch) stalk lemon grass, coarsely chopped

1 clove garlic, coarsely chopped

2 pounds whole fish, cleaned

Salt

1/2 (16-ounce) package cornstarch

Vegetable oil

8 sheets rice paper, softened in hot water

1 bunch fresh Thai or Italian basil

1 bunch fresh mint

1 bunch fresh cilantro

1 lime, cut into wedges

Pineapple Dipping Sauce

Combine lime juice and next 4 ingredients in a blender; process until smooth.

Rinse fish, and pat dry. Cut 1/2-inch-deep slits on each side, about 1 inch

apart. Rub marinade into each cut. Sprinkle fish with salt, inside and out.

Dredge fish in cornstarch, holding by the tail and shaking to remove excess.

Pour oil to cover in a large skillet or roasting pan; heat to 350° over

medium-high heat.

Fry fish for 8 to 10 minutes on each side. Drain on paper towels.

Transfer fish to a large platter; arrange Thai basil and next 3 ingredients

around fish. To serve, pull chunks of fish off the bone; wrap in rice paper

with herbs, a squeeze of lime juice, and Pineapple Dipping Sauce. Yield: 4

servings.

Note: We tested with red snapper. You can also bake whole fish for 40 minutes

at 350°. Omit dredging fish in cornstarch.

*Bird chiles are dried Thai chiles. You can use any hot dried chile pepper.

Pineapple Dipping Sauce

1 medium pineapple, peeled, cored, and chopped

2 anchovy fillets

2 cloves garlic, coarsely chopped

2 tablespoons fresh lime juice

2 tablespoons fish sauce

2 tablespoons chile paste with garlic

1/2 cup loosely packed fresh mint

Combine all ingredients in a food processor. Process to a coarse puree.

Yield: about 3 cups.

Recipe courtesy of chef Christine Keff, Flying Fish, Seattle, Washington

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