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Seafood Recipes
 

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 Fish In Oyster Mushroom Sauce
 Baked Trout with Red Wine and Vegetables.
 Lobster Medallion with Chervil & Aspargus
 Lobster Tails with Lime Butter
 Lobster Thermidor
 Lobster Bisque
 Seafood Paella
 Tuna Spaghetti Casserole
 Clam Chowder
 Whole Fish with Minted Yoghurt
 SeaFood Gumbo
 Marinated Shrimp & Mushrooms with Radicchio
 Devilled Paua
 Fish Provencale
 Spicy Large Shrimp
 Barbecued Fish with Fresh Herbs & Red Pepper Sauce
 Fish with Onion Butter Sauce
 Kedgeree
 Ceviche
 John Denver's Crab Dip
 Jambalaya
 B.B.Q. Fish with Parsley Pesto
 Fish Roll-Ups
 West African Shrimp & Black-Eyed Beans
 Catfish Pecan Meuniere
 Fish Tacos
 Oyster Pie
 Lobster With Orange & Pistachio Butter
 Blackened Fish
 Trout With Orange, Maple Syrup & Macadamia Nuts
 Grilled Shrimp
 Crawfish Gumbo
 Tuna Salad
 Broiled Fish in Mustard Sauce
 Island Red Snapper
 Salt Fish Cakes
 Grilled Rainbow Trout in Grape Leaves



 


Fish in Oyster Mushroom Sauce

2 tablespoons butter
500g (1lb) white-fleshed or oily fish fillets, skinned.
2 cups (220g/7 oz) sliced oyster mushrooms
1/3 cup (15g/1/2 oz) chopped spring onions
2 tablespoons plain flour
1 cup (250 ml/8 oz) fish stock
2 tablespoons dry vermouth
2 tablespoons cream
Salt and freshly ground pepper.

Method

Melt butter in frying panover medium  heat. Add fish and cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.Add mushrooms and spring onions to pan and cook over medium heat until tender, 2 to 3 minutes. Stir in flour and cook 1 minute. Stir in stock, vermouth and cream and cook until sauce thickens and boils. Season with salt & pepper, pour over the fish and serve.


Baked Trout with Red Wine and Vegetables.
 

2 tablespoons olive oil
1 onion
1/2 cup chopped fennel.
1/2 cup chopped carrot
1/2 cup chopped red capsicum(bell pepper)
4 whole Trout (about 8oz) cleaned.
1/2 cup red wine
1/2 cup fish stock
1 tablespoon plain flour.
1 tablespoon butter or margarine
salt and freshly ground pepper.

Method

Heat oil in frying pan over medium heat.Add onion,fennel,carrot and capsicum(bell pepper) and cook until tender, about 5 minutes. Preheat oven to 180C(350F) Spread vegetables on greased baking dish.Arrange Trout on top.Combine wine and stock and pour over.Cover with foil and bake until fish is opaque and beginning to flake when tested,about 20 minutes.Remove fish and keep warm. Place baking dish over medium heat on stove and bring pan juices to boil. Blend flour and butter to a paste and add to pan,cook, stirring until sauce thickens. Add more stock if sauce becomes too thick. To serve, place fish on plates and spoon vegetable sauce over.



Lobster Medallions with Chervil & Asparagus

2 lb uncooked Lobster tails
6 tablespoons butter
1 clove garlic chopped
7 oz asparagus, steamed until tender.
grated rind of 1 lime
1 tablespoon lime juice
2 tablespoons chopped fresh chervil
2 tablespoons chopped spring onions
salt and freshly ground pepper.

Method

Extract meat from Lobster tails and cut into medallions melt 2 tablespoons butter in frying pan over medium heat.Add lobster and cook until tender about 1 to 2 minutes remove and keep warm. Melt remaining butter un same pan over medium heat.Add garlic, asparagus,rind and juice,chervil,spring onions and salt and pepper.Bring to boil and simmer just until asparagus is heated through. To serve, divide lobster medallions among 4 plates and spoon sauce over.


Lobster Tails with Lime Butter
 

4 uncooked Lobster Tails
about 8 ozs each
2 oz butter
1/4 cup lime juice
2 tablespoons lime marmalade
3 tablespoons chopped chives

Method

Extract meat from tails and cut and cut into medallions melt 2 tablespoons butter in frying pan over medium heat.Add lobster and cook until tender, about 1 to 2 minutes. Remove and keep warm.
Add remaining butter, juice, marmalade and chives to pan and bring to the boil stirring constantly.Remove from heat and pour over lobster serve immediately.


Lobster Thermidor

2 cooked Lobsters about 2 lb each
2 tablespoons butter
3 tablespoons chopped spring onions
2 tablespoons plain flour
1 1/4 cups milk
3/4 cup grated Gruyere cheese
1/2 teaspoon salt
1 teaspoon Dijon mustard

Method

Cut Lobsters in half along length of body and extract meat, reserving shells. Cut into bite sized pieces and place in large bowl.Melt butter in saucepan over medium heat,add spring onions and cook for 1 minute add flour and cook for 1 minute remove from heat.Gradually whisk in milk,return to heat and cook constantly stirring until sauce thickens and boils.Remove from heat and add 1/2 cup gruyere salt and mustard stir until cheese melts Add the Lobster and mix well return lobster to lobster shells Preheat oven to 350 F Place Lobster shells on baking tray and sprinkle with remaining cheese. Bake 15 to 20 minutes or until heated through and golden.



Lobster Bisque

1 kg (2 lb) uncooked lobster
1 stalk celery, chopped
1 carrot, peeled & chopped
1 onion, chopped
1 bay leaf
small bunch of parsley
10 cups water
3 tbls butter
1/4 cup plain flour
1 cup milk
2 tbls sherry
2 tsp chopped chervil
2 tsp chopped chives
2 tsp chopped fresh tarragon
salt and white pepper.

METHOD

Wash lobster well.Seperate head from body (tail)  by inserting knife into first membrane layer holding the two together. Combine head,celery,carrot,onion,bay leaf,parsley and water in a large saucepan and bring to the boil.Simmer for 10-15 minutes, skimming as necessary.Add lobster tail to stock and simmer 10-15 minutes, again skimming as necessary.Strain; reserve 8 cups stock & tail. Using scissors, extract meat from reserved tail by cutting through shell and carefully peeling away meat.Place lobster meat in food processor or blender with 1/4 cup reserved stock and puree until smooth.Melt butter in large saucepan over medium heat.Add flour and cook for 1 minute Remove from heat. Gradually add reserved stock and milk.Return to heat and bring to boil,stirring consistantly. Reduce heat and simmer until thick and creamy. Add pureed lobster,sherry,chervil,chives,tarragon and salt and pepper. Serve Hot.



Seafood Paella
 

2 teaspoons olive oil
250g (8.75 oz) pork, chopped
2 small onions, chopped
2 cloves of garlic, crushed
2 small tomatoes, peeled, seeded and chopped
2 sticks cabanosi, sliced
2 teaspoons olive oil, extra
3 cups long grain rice
3 1/2 cups stock
1 cup white wine
1/4 teaspoon turmeric
500g (17.5oz) raw prawns,peeled,deveined, tails left on.
500g (17.5oz) mussels, cleaned
2 large calamari hoods, cut in thin slices
1/2 frozen peas
salt and freshly ground black pepper to taste

Method

Heat oil in a large pan, add the pork, onion, garlic, tomato and cabanosi. Cook stirring, for 5 minutes or until pork is cooked. Remove from pan and set aside. Heat extra oil in pan. Add rice and stir for one minute. Add stock and wine, cover pan with a tight-fitting lid. Bring slowly to boil; stir once. Reduce heat, simmer, covered for 15 minutes, until liquid is almost absorbed and the rice is tender. Add the turmeric, prawns, mussels, sliced calamari and frozen peas to the pan, and simmer gently for 5 minutes stirring occasionally. Return the pork mixture to the pan and heat through. Season paella with salt and black paper.
Eat and enjoy



Tuna Spaghetti Casserole

125g (4 oz) spaghetti
Boiling water 60g (2 oz) butter
1 small green pepper (Bell Pepper)
1 medium onion
125 g ( 4 oz mushrooms
1/3 cup flour
1/4 teaspoon pepper
q/2 teaspoon dry mustard
3 cups milk
185 g (6 oz) grated cheese
250g (8 oz) can tuna
extra 30g (1 oz) butter
3/4 soft breadcrumbs

Method

Add spaghetti gradually to large quantity of boiling salted
water, boil rapidly for 15 minutes, or until tender; drain.
  Melt butter in saucepan, add sliced green pepper, finely chopped onion and sliced mushrooms, saute 3 to 4 minutes, or until onion is transparent.Remove pan from heat, add flour, salt, pepper and mustard, stir until smooth, cook 2 minutes. Gradually add milk, stir until mixture boils and thickens. Add cheese, stir until melted.Mix cheese sauce and drained tuna through spaghetti, pour into greased casserole dish.Melt extra butter, add breadcrumbs, cook few minutes; sprinkle over casserole. Bake in moderate oven 20 to 25 minutes or until casserole is well heated and breadcrumbs browned
Serves 4 to 6



CLAM CHOWDER.

1 kg (2 lbs) clams soaked for 30 minutes to remove sand.
3 tablespoons butter
2 bacon rashers, finely chopped.
1 onion,finely chopped
1/2 cup finely chopped celery
1/4 cup plain flour
2 cups of milk.
1 cup fish stock
1-1/2 cups finely diced boiling potatoes.
3 tablespoons finely chopped fresh parsley
salt and freshly ground pepper.

Method

Place clams in a large saucepan with 1 cup water. Cover and bring to boil, and cook for 2-3 minutes.Just until clams open discard any that don't open.Cool. Reserve 1 cup liquid. Melt butter in large saucepan over medium heat. Add bacon,onion and celery and cook until tender,about 5 minutes. Add flour and cook for 1 minute.
Remove from heat and gradually stir in milk,stock and reserved liquid.Return to heat and bring to the boil,stirring constantly until thickened.Add potato,cover and simmer for 15 minutes or until tender.Remove clams from shells, discard shells, add clams to soup with parsley.Season with salt and pepper heat through. Serve piping hot.



Whole Fish With Minted Yogurt.

2 onions grated
1 teaspoon chopped fresh ginger
2 cloves garlic chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
220g (7oz) plain yogurt
1/2 teaspoon salt
1/2 cup (20g or 2/3 oz) chopped fresh mint
4 small whole fish, 250g (8oz) each, scaled and cleaned.

Method

Combine onions,ginger,coriander,cumin, yogurt,salt and mint in a large bowl and mix well. Using a sharp knife, make 2 to 3 diagonal cuts in each side of the fish. for at Add to bowl and marinate at least  30 minutes.
   Preheat oven to 180c (350F). Drain excess marinade from fish. Place fish in greased baking dish and bake about 20 minutes or until fish is opaque and beginning to flake.
Serve immediately



SeaFood Gumbo

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 clove garlic, chopped
1 red bell pepper, seeded and chopped
1 tablespoon plain flour
2 cups fish stock
14 oz can peeled tomatoes, chopped
1 tablespoon tomato paste
salt and freshly ground pepper
10 oz can okra, trimmed
8-oz octopus, cleaned and cut into small pieces.
10 oz white-fleshed or oily fish fillets, skinned and cut into small pieces.
1 lb uncooked large shrimp, peeled and deveined.
8 oz mussels, scrubbed and debearded
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme or 1 teaspoon dried
steamed rice, for serving.

Method

Heat oil and butter in large saucepan over medium heat. Add onion, garlic and bell pepper and cook until tender, about five minutes. Add flour and stir 1 minute.Add stock, tomatoes, tomato paste and salt and pepper, cover and simmer until thickened slightly, about 10 to 15 minutes.Add okra and octopus, cover and cook for 30 minutes or until octopus is tender. Add fillets and shrimp and cook for 3-5 minutes.Stir in mussels, parsley and thyme and cook just until mussels open; discard any that do not open. Serve over rice.


Marinated Shrimp & Mushrooms with Radicchio
 

1lb cooked large shrimp (4" long)
 peeled and deveined.
8 oz button mushrooms, halved.
3 fl. ozs. extra virgin olive oil
1/4 cup red wine vinegar.
2 tsp creamed horseradish.
salt & freshly ground pepper.
3 plum (egg) tomatoes, quartered.
1 small Spanish (purple) onion, thinly sliced.
1 small head Radicchio, torn.( Red Cabbage)

METHOD

Place shrimp and mushrooms in a bowl. Combine oil, vinegar, horseradish and salt and pepper to taste and pour over shrimp and mushrooms. Marinate for at least 15 minutes, the longer the better. Add tomatoes, onion and Radicchio and toss well. Divide among 4 plates and serve.



Devilled Paua

2 paua
 1/4 cup oil
1 tablespoon chopped green pepper
1 tablespoon chopped onion
1 clove garlic, crushed
1/2 cup dry white wine
1/4 cup tomato sauce
 1 tomato, skinned & chopped
 pinch cayenne pepper, or 1/4 cup dry mustard
 4 teaspoons corn flour
 2 tablespoons water
 Salt  to taste

Method

    To prepare Paua: Remove paua from shell. Remove gut and cut off foot and thick black outer edge on foot side. If the pharynx (red coloured, located in the area of the mouth) is still attached, it is best removed. Tenderize the meat by either beating on a flat surface with a meat tenderizer, or marinate with a crushed raw ripe kiwifruit for 1-2 hours.Heat oil in a saucepan and saute onion, pepper and garlic Add paua, wine, tomato sauce, chopped tomato and carenne pepper/mustard. Simmer 2-3 minutes.Stir in corn flour and water mixed to a smooth paste. Simmer until thickened. Season to taste with salt.Serve with crusty bread and a green salad or vegetables.Serves 4



Fish Provencale

1 small red bell pepper, thinly sliced
1 cup bottled pasta sauce (8 ozs)
1 tbs. fresh Thyme
1 1/2 ozs butter
4 large skinless white fish fillets

Method

Put the bell pepper, pasta sauce and thyme in a bowl and mix well. Melt half the butter in a large non stick frying pan over high heat and cook the fish for 1 minute, adding the remaining butter as you go. Turn the fish over and pour on the pepper mixture. Simmer for 10 minutes, or until fish is cooked, Season to taste.


Spicy Large Shrimp

1 clove garlic, crushed.
1 small red chilli, chopped finely.
1 tbs. finely chopped lime or lemon rind.
1/2 cup chopped fresh coriander.
2 tbs. finely chopped fresh mint
1 tsp sugar
4 tbs. lime or lemon juice.
2 lb green large shrimp, shelled and deveined
 with tails left on.
1 tbs. macadamia nut oil.
1 tbs. fish sauce
8 sprigs fresh mint

Method

Combine Garlic, chilli, rind, coriander, mint, sugar and 2 tbs. lime or lemon juice.Add shrimp and stir well. Leave for 15 minutes. Heat a wok over high heat. Add oil and swirl to coat wok. Let wok become very hot. Add shrimp and stir-fry for 2-3 minutes, or until just beginning to turn pink. Stir in fish sauce and remaining lime or lemon juice.
Serve with rice and steamed asparagus.


Barbecued Fish with Fresh Herbs & Red Pepper Sauce
 

1/2 cup each of finely chopped parsley,
     mint, and coriander.
4 fish fillets ( about 7 ozs each.)
3 tsp olive oil
1 small onion, sliced
2 red bell peppers, core and seeds removed
1 clove garlic, chopped

 Method

Combine herbs and use to coat fish. Set aside for at least 20 minutes. Place 2 tsp olive oil into a saucepan, add onion, bell peppers and garlic. Cover and cook over a low-medium heat for 20 minutes, stirring occasionally. Puree sauce mixture in blender or processor.
Heat barbecue plat. Brush with remaining tsp of olive oil. Cook fish for 2-4 minutes on each side. Do not overcook. Serve fish with sauce and a tossed green salad or steamed green vegetables.



Fish with Onion Butter Sauce

3 tbs. butter
2 tbs. olive oil
2 onions, thinly sliced
4 white fleshed or oily fish cutlets, about 250g or 8 oz each
1/4 cup lemon juice
2 tbs. fresh chopped parsley
1/4 tsp turmeric

Method

Heat butter and oil in frying pan over medium heat. Add the onions and cook over low heat until tender and golden, about 15 minutes. Remove and keep warm.Return frying pan to medium heat. Add fish and cook 3-4 minutes each side or until fish is opaque and beginning to flake when tested. Place onto plates.Return onions to frying pan. Add Juice, parsley and turmeric and heat through over high heat. Pour over fish and serve.


Kedgeree

1lb smoked haddock or cod
1 piece lemon rind
1 bay leaf
2 oz butter
1 large onion, finely chopped
1 tsp curry powder
3 hard boiled eggs, chopped
3 cups cooked basmati rice, kept hot (Saffron Rice)
1/3 cup finely chopped fresh parsley
2 egg yolks
1/4 cup cream
1 lemon quartered, to serve.

Method

Put the fish in a large pan with the lemon rind and bay leaf. Cover with water. Bring slowly to the boil and then reduce the heat and simmer for 6-8 minutes until cooked. Drain and then remove the skin and bones and flake the fish, set aside. Heat the butter in a large frying pan. Add the onion and curry powder. Stir for 5 minutes, or until the onion is soft, but not browned. Add the eggs, cooked rice, flaked fish, parsley and combined egg yolks and cream. Mix until just combined. Serve very hot with lemon quarters.


Ceviche

1 lb white-fleshed fish fillets
   skinned and chopped
1/2 cup lime juice
1 cup peeled, seeded and chopped tomato
2 tbs. chopped onion
2 tbs. chopped fresh coriander leaves
1 red chilli, seeded and chopped
1 clove garlic, chopped
2 tsp chopped fresh oregano
1/3 cup olive oil

Method

Place fish and lime juice in a glass bowl. Cover and marinate in refrigerator for as long as possible or at least 1 hour. Drain if watery.Just before serving add tomato, onion, coriander, chilli, garlic, oregano and oil and mix well. served chilled.



John Denver's Crab Dip

This is Johns own recipe for his crab dip as served at the Tower Restaurant in Aspen Colorado.

8 oz. cream cheese
2 Tbs.. Worcestershire sauce
2 Tbs.. mayonnaise
1 tsp. lemon juice
1/4 c. minced onion
1 can crab meat
1/2 bottle chili sauce

Method

Mix cream cheese, Worcestershire sauce, mayonnaise,lemon juice and onions. Spread on serving tray. Cover with crab meat and chili sauce. May garnish with parsley. Serve
with crackers



Jambalaya

2 tbsp olive oil
1 large red onion, finely chopped
1-2 cloves garlic, crushed
2 strips bacon, finely chopped
1 1/2 cups long grain rice
1 red or green bell pepper, diced
4 3/4 oz ham, chopped
13 oz can chopped tomatoes
13 oz can tomato puree
1 tsp Worcestershire sauce
dash of Tabasco sauce
1/2 tsp dried thyme
1/2 cup chopped parsley
8 oz small cooked and peeled shrimp
4 spring onions, finely chopped to garnish.

Method

Heat the oil in a large heavy-based pan and add the onion, garlic and bacon. Cook, stirring continuously, for 5 minutes, or until the onion is tender. Stir in the rice and cook, stirring for 2 more minutes, or until well coated. Add the bell pepper, ham, tomatoes, tomato puree, Worcestershire sauce, Tobacco and thyme. Stir for 1 minute until well combined and then bring to the boil. Reduce the heat to very low, cover with a tight fitting lid and cook for 40 minutes. Test the rice if it is not quite cooked, cover and cook for a further 5-10 minutes, or until tender. Stir in the parsley and cooked shrimp. Add salt and pepper to taste. serve immediately garnished with spring onions.


B.B.Q. Fish with Parsley Pesto

1 large bunch continental parsley, coarse stalks removed.
1-2 cloves peeled garlic.
2 tbsp toasted pine nuts ( or use toasted flaked or slivered almonds)
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 extra tsp olive oil
4 fish fillets, cutlets or steaks. about 28 ozs

Method

Place parsley, garlic, nuts, lemon juice and extra virgin olive oil into a food processor or blender and puree until smooth. Set aside. Heat barbecue and brush with extra olive oil. Cook fish for 2-3  minutes on each side, making sure you don't overcook. Serve each piece of fish with a dollop of the parsley pesto.


Fish Roll-Ups

 3 1/2 ounces smoked fish
 1 cup milk
 6 slices of bread, buttered
 1/4 cup cheese, grated
 3 tablespoons butter
 3 tablespoons flour
 1 teaspoon lemon juice
 1 teaspoon parsley
 1/2 teaspoon Worcestershire sauce
 1/4 teaspoon salt
 1/4 teaspoon pepper

Method

 Flake smoked fish. Melt butter in a sauce pan and add flour, salt, pepper and parsley. Cook until it begins to boil. Slowly add milk and cook for two minutes. Add Worcestershire sauce, cheese, lemon juice and fish. Mix well. Spread mixture on unbuttered side of the bread and roll up. Secure with a tooth pick. Place on preheated grill and cook for 2-3 minutes, turning once. 



West African Shrimp & Black-Eyed Beans

7 oz black-eyed beans, soaked overnight
  in cold water
1 pint water
1 1/2 tbsp corn oil
1 medium onion, sliced into rings
1/2 tsp chilli powder
2 tsp tomato puree
14 oz cherry tomatoes, halved
5 oz fresh or frozen large shrimp
2 large bananas, sliced

Method

Drain beans and put into a saucepan with the water. Bring to the boil and boil rapidly for 10 minutes. Then simmer for about 25 minutes until tender, adding a little more water if needed. Heat the oil and cook the onion until golden. Add the chilli powder and tomato puree and cook for a few minutes. Add this mixture to the beans and simmer for 20 minutes. Add the tomatoes and shrimp and simmer very gently for a further 10 minutes, adding the bananas in the last 5 minutes.



Catfish Pecan Meuniere

Catfish Fillets

6 catfish fillets, 5 to 7 ounces each
3 cups roasted pecans
1 cup fresh bread crumbs
1 cup seasoned flour (season with salt, black and red peppers)
3 eggs
1/2 cup milk
Creole seasoning blend
Olive oil
Chopped parsley

Meuniere Sauce:

3 lemons, peeled and quartered
7 tablespoons Worcestershire sauce
3 tablespoons Crystal hot sauce
1/2 cup heavy whipping cream (UK: single cream)
2 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
1/4 teaspoon white pepper

Method

    Preparing the meuniere sauce: In a large sauté pan combine the lemons, hot sauce, Worcestershire sauce and whipping cream. Blend with a wire whisk over medium heat, stirring constantly, for 3-4 minutes. As you stir, press gently on the lemon quarters to slowly release the juices. Slowly add the butter by pinching off a little bit at a time and squeezing it through your fingers into the sauce pan, stirring constantly (this is called mounting the butter). As you add the last of the butter, remove from heat and continue to stir. Taste, then season with salt and pepper. Strain through a fine strainer. The sauce is now ready to serve; cover and keep warm.

Preparing the catfish fillets:

Trim the fat and any rough edges off the catfish filets. Lightly season with Creole seasoning; place in refrigerator. Grind 2-1/2 cups of the pecans and the bread crumbs together in a food processor. Place in a shallow pan  plate and set aside. In a medium-sized bowl, make an egg wash by combining the 3 beaten eggs and 1/2 cup of milk. Set up a standard breading station on your table or counter top. Bread filets by first coating them with the seasoned flour,then placing each in the egg wash and then finally pressing each into the ground pecan/bread crumb mixture, making sure the entire filet is coated well. Refrigerate if you're unable to fry them immediately.Using a large skillet or sauté pan, cover the bottom with olive oil, and heat. Gently place the fish into the hot oil.Cook until lightly brown, turn fish and repeat. If fish isn't cooked all the way through, place in a shallow baking pan in a 450°F oven for about 5 minutes.
To serve:
Place one filet on the plate, drizzle with meuniere sauce, and top with the rest of the roasted pecans, and sprinkle with chopped parsley. Serve with white rice and your favorite sautéed or steamed vegetables.


Fish Tacos

Brookings, Oregon
Specialty Recipe

Any Rockfish will do for this recipe. Take bones out of fish first! Slice into strips and deep fry in beer batter.

Beer batter
1 cup of flour
1 egg
3/4 cup of beer
Keep batter in a bowl of ice while using.
Take corn tortillas, fry, drain, and spread with mayonnaise on the sides. Top with salsa and finely shredded cabbage.

Salsa
3 tomatoes or tomatillos
1 Anaheim chili
1 jalapeno

Method

Place in microwave in a plastic bag. Cook 2 minutes until soft. Remove and place these in a blender, "zap" about 3 times. (Don't pulverize, it needs to be chunky!) Pour into a bowl, sprinkle with garlic salt and chopped cilantro to taste.


Oyster Pie

18 oysters and liquid
milk
3 pieces bacon
reserved bacon grease
2 Tbsp. flour
Worcestershire sauce
Cajun seasoning to taste
prepared pie crust (with top)

Method

Preheat the oven to 350°. Cook the bacon; reserve and crumble. Make a light brown roux with 2 Tbsp. of the bacon grease (you may have to add a little vegetable oil or butter to reach 2 Tbsp.) and flour: heat the oil, add the flour, and stir constantly until light brown. When it's ready, add the liquid from the oysters, the Worcestershire sauce, and the seasoning. Mix in the oysters. Put in a pie crust. Cover with crust. Bake 30 minutes.


Lobster With Orange & Pistachio Butter.

4 lobster tails ( about 8 ozs each )
1/2 cup butter
salt and freshly ground pepper
grated rind of 1 orange
1/4 cup orange juice
2 tbsp orange marmalade
2 tbsp chopped pistachios, toasted

Method

Extract meat from lobster tails and cut into medallions. Melt 1 tbsp butter in frying pan over medium heat. Add lobster, season to taste with salt and pepper and cook until tender, 1-2 minutes. Add remaining butter, rind, juice, marmalade and nuts and stir to coat lobster with sauce. Serve immediately


Blackened Fish

1 tbsp all purpose flour
1 tsp onion powder
1/2 tsp powdered thyme
1/2 tsp powdered oregano
1/4 tsp chilli powder
1/4 tsp freshly ground white pepper
1/4 tsp freshly ground black pepper
1/4 tsp paprika
1/2 tsp salt
1 pound white-fleshed or oily fish fillets, skinned
4 tbsp melted butter
1 tbsp oil for frying.

Method

Combine flour, spices and salt and mix well. Brush fillets with butter, then rub spice mixture all over fillets. Heat oil in frying pan over high heat until very hot. Add fillets and cook 2-3 minutes each side or until fish is opaque and beginning to flake when tested. Serve immediately.


Trout With Orange, Maple Syrup & Macadamia Nuts

3 tbsp butter
4 whole Trout, about 8 ozs each, cleaned
1/3 cup chopped Macadamia nuts
2 tbsp chopped spring onions
grated rind of 1 orange
1/4 cup orange juice
2 tbsp Maple syrup

Method

Melt 2 tbsp butter in frying pan over medium heat. Add Trout and fry 4-5 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.Melt the remaining butter in same frying pan over medium heat. Add nuts and cook 1-2 minutes or until golden. Add spring onions, rind, juice and syrup. Bring to boil. Simmer until sauce thickens slightly. Pour over trout and serve.


Grilled Shrimp

2 lb. large raw shrimp in the shell
1 cup virgin olive oil
2 garlic cloves, finely chopped
1 cup dry white wine
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 cup finely chopped Italian parsley

Method

Hold the tails of the shrimp and tug off the shells;remove the black vein with a knife and rinse.Combine the marinade ingredients in a nonmetallic bowl and add the shrimp. Soak them for two to three hours, turning frequently. When your coals are ready, remove the shrimp from the marinade and place them on the grill, about four inches from the heat (a hinged grilling basket makes for easy turning). Grill the shrimp for about three minutes on each side, depending on their size.
 Serves four to six. 


Crawfish Gumbo

20 pounds live crawfish
4 packets Zatarain's Crab, Shrimp and Crawfish Boil seasoning
3 lemons, quartered
6 tablespoons butter
1/2 cup peanut oil
1 cup flour
2 large onions, finely minced
1 large bell pepper, finely minced
3 ribs celery, finely minced
4 cloves garlic, finely minced
5 cups shellfish stock or water
1 tablespoon salt, or to taste
Freshly ground black pepper, to taste
1 tablespoon Creole seasoning
2 teaspoons cayenne pepper
2 teaspoons thyme
1/2 cup chopped green onion tops
1/2 cup chopped parsley
5 dozen stuffed crawfish heads (see below)
About 7-1/2 cups cooked Louisiana long-grain white rice

Method

Prepare a large crawfish-boiling pot with enough water for boiling the crawfish; add Zatarain's and lemons and bring to a boil. Drop the crawfish in live, and boil for 10 minutes. Ice down the boil and let the crawfish soak in the cold spiced water; the longer you let them soak, the more seasoning will be absorbed. Break off the tails. Peel the tails, removing the vein but reserving the little flap of crawfish meat that's over the vein. Remove the crawfish fat from the heads (the little yellow glob that's worth its weight in gold) and reserve in a separate container. Clean 5 dozen crawfish heads for stuffing. The so-called "head" is actually the large red thorax shell. Remove all inside parts, including the eyes and antennae. What should remain is a little tube with two open ends and one open side. Be careful; the shell must be scraped clean on the inside and it can be a bit rough on the fingers. (I'm told that a beer can opener makes this job easier.) Divide the crawfish fat and tails evenly, reserving half for the bisque and half for the stuffing. Prepare the stuffed crawfish heads according to the recipe below. This is very labor-intensive, and takes a long time; most folks I know take two days to make crawfish bisque, cooking the crawfish, cleaning the heads and stuffing them the day before, and cooking the bisque on the second day. Recruit some help if you can. Place the stuffed heads in a pan and refrigerate.

    To prepare the bisque, make a roux with the butter, oil and flour. Cook over low-medium heat, being careful not to scorch the butter, until the roux turns light brown. Stir CONSTANTLY. This means constantly, without stopping for anything. Add the onions, bell pepper, celery and garlic, and continue to cook, stirring constantly, until the vegetables are soft and the roux is peanut butter-colored. Remove from heat and cool, continuing to stir. Gradually and carefully add the stock or water (stock preferably) and combine thoroughly, making a nice gravy.
  Add half of the crawfish tails and crawfish fat, Creole seasoning, salt and peppers, and cook over low heat for 15 minutes. If you've got a little leftover crawfish stuffing, add it to the pot as well, as it adds more body and flavour.
Add the baked or sautéed crawfish heads, and cook over low heat for 30 minutes. Add the onion tops and parsley just before serving.
To serve, mound about 3/4 cup rice in large bowl, and divide the bisque evenly between them. Serve 6 stuffed crawfish heads with each serving.
 

For the stuffed crawfish heads:

1/4 cup oil
1/2 cup flour
2 medium onions, finely minced
1 large bell pepper, finely minced
3/4 cup stock or water
2 teaspoons salt
Freshly ground black pepper
1-1/2 teaspoons cayenne pepper
2 large eggs, well beaten
2 cups plain French bread crumbs
1/4 cup chopped parsley
1/4 cup minced green onions with tops
4 tablespoons butter, melted
5 dozen cleaned crawfish heads
Flour for dusting

    Make a roux with the oil and flour. Add onions and bell peppers and cook until tender, stirring constantly. Mince or grind the remaining half of the crawfish tails and add to the roux-onion mixture. Add the remaining crawfish fat and simmer for 15 minutes Add stock, salt, peppers, breadcrumbs, eggs, parsley, green onions and butter. Combine thoroughly, adjusting the consistency with more stock or more bread crumbs as needed. Fill each head with stuffing. Roll in flour and bake at 350F for 15 minutes, or fry in hot oil until the stuffing is golden brown. 


Tuna Salad

1 butter lettuce/cos lettuce, washed
1 salad onion, finely chopped
15 ozs tuna, drained and flaked
2 tomatoes, cut into wedges.
1/2 cup Light Thousand Island Dressing
 

Method

Tear lettuce into bite-sized pieces. Add onion, tuna, tomatoes and dressing. Toss lightly and serve.


Broiled Fish in Mustard Sauce

Fresh Fish Fillets
 2 oz. Mustard (Honey or Dijon)
 4 oz. Mayonnaise
 1/4 Cup Capers
 Lemon Slices
 Parsley

Method

Preheat Broiler. Mix mustard and mayonnaise together. Place fillets in a shallow baking dish, cover fillets with a layer of mustard sauce. Top with capers and broil 5 to 7 minutes or until sauce is golden brown. Garnish with parsley and lemon slices. 


Island Red Snapper

1 lb. fillet of fresh red snapper
2 tbsps. olive oil
2 green peppers, cut into medium sized  pieces
1 Spanish onion, chopped
3 cloves garlic, minced
1 tbsp. hot pepper sauce
 

Method

Cut red snapper fillets into 1 inch cubes.  In a large frying pan, combine olive oil, garlic, green pepper, and onion.   Sauté for 5-8 minutes over a medium hot flame. Add hot pepper sauce into sizzling pan.  Add red snapper to mixture, and stir until coated well.  Cover and cook for approximately 5-6 minutes.  Stir and cook for another 5-6 minutes.  Serve over white rice or pasta.  Shrimp, lobster tail, scallops, or crab meat, may be used as a tasty alternative to fish.  Serve with a fresh tossed green salad.


Salt Fish Cakes

the hors d'oeuvre that is served at almost every occasion -
from street fairs to wedding receptions to cocktail parties.

2 tbsp oil
1 cup onions, finely chopped
1 cup flour
1 tsp baking powder
Salt to your taste
1 egg lightly beaten
¾ cup milk
1 tbsp butter, melted
2 tbsp eschalots (finely chopped)
½ lb, salted cod fish, cooked and flaked
1 large fresh hot pepper ( finely chopped)

Method

In a heavy frying pan, heat the oil and saute the onions until they are just wilted. Place flour, baking powder and salt in bowl.Make a well in center and pour egg, butter and milk. Mix together lightly, then add the onions, eschalot, salted cod fish, salt and pepper. Stir well. Drop by tablespoon full into hot oil, but do not crowd them in the pan. Cook for abour 3-4 minutes until they are golden brown on both sides.  Remove from pan and drain on absorbent paper. Serve very hot.


Grilled Rainbow Trout in Grape Leaves

Four 5-Ounce Rainbow Trout filets with pinbones removed
4 Teaspoons capers, crushed and minced
4 Teaspoons whipped unsalted butter
8 Sprigs of fresh dill
To taste; salt & pepper
4 each Fresh steamed grape leaves

For the Sauce: Yellow tomato coulis with papaya

2 each roasted yellow tomatoes
1 Teaspoon roasted garlic
1/2 Peeled and seeded papaya

Method

Bring the unsalted butter to room temperature the fork mix the capers, salt and pepper in. Apply evenly but not liberally to the top of each trout filet.Add two sprigs of dill to the top of each of the buttered filets. Wrap each filet tightly with the wine poached grape leaves then refrigerate for approximately 1/2 hour. Pan roast two medium yellow tomatoes in a light amount of olive oil until lightly browned then remove skin and seeds. Repeat the process with the garlic. Puree the sauce ingredients together in a blender then refrigerate. On a pre-heated grill mark off the trout filets approximately 4 minutes on each side or until the meat is tender and flakey.Present flattered with the grape leaves butterflied open and naped with the sauce.