2 lb Gemfish (or firm white fish) 1/2 bn Of parsley 1/2 bn Coriander 3 Cloves garlic 1/2 tb Paprika 1/2 tb Cumin 1 ts Coriander 1 pn Cayenne 2 1/2 oz Lemon juice 3 oz Olive oil In food processor, process half a bunch of fresh coriander, half a bunch of parsley, 3 large cloves of garlic, 1/2 tablespoon each of paprika and cumin, one teaspoon coriander, pinch of cayenne, 2 1/2 oz lemon juice, 3 oz olive oil. Marinate 2 lb of Gemfish in this mixture for at least one hour, but preferably overnight. Remove fillets from marinade, place in griller or barbeque, basting in marinate while cooking. Cook 2-3 minutes each side, turning carefully only once. From : Meryl Constance. Sydney Morning Herald. 15 th September. 1992. |
2 md Onions 2 md Leeks 2 tb Olive oil 1 lb Heads and bones from red -snapper, rockfish, cod, Flounder, porgy, or sea bass 1 tb Tomato paste Salt to taste 2 qt Boiling water 1 Celery stalk 2 Sprigs fresh thyme (or 1 tsp -dried) PREPARATION: Peel and coarsley chop the onions. Rinse leeks, remove green tops, and reserve white parts for another use. COOKING: Heat oil in a 6-quart soup kettle. Add onions and saute over medium-high heat until softened, about 2 minutes. Add fish heads and bones and saute until golden, about 5 minutes. Stir in salt and tomato paste. Add the boiling water to the soup kettle. Cut the celery stalk in half and add it to the soup along with the thyme and leek greens. Simmer for 25 minutes. Strain broth through a fine sieve and return it to the soup kettle; set aside. (Can cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb 1989] Posted by Fred Peters. |
—–KABOB—– 1 1/2 lb Bass / lean fish, cubed 16 Mushroom caps 2 Green peppers, cut in chunks 16 Chunks pineapple 3 Onions, cut in chunks 3 Firm tomatoes, cut in wedges —–MARINADE—– 1/4 c Vinegar 1 ts Salt 1/4 ts Pepper 1/2 c Oil 1 Pinch Cayenne 1/4 ts Powdered mustard Combine ingredients to make marinade and shake well. Marinate fish for at least 1 hour. Thread onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl. |
2 eggs 1/2 cup milk 2 cups butter-flavored cracker crumbs 1/2 teaspoon garlic salt 1/4 teaspoon dried oregano 1/4 teaspoon dried tarragon 1/4 teaspoon pepper 1 pound lake perch fillets cooking oil In a shallow bowl, beat eggs and milk. In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon and pepper. Cut perch into serving-size pieces; dip in egg mixture, then coat with crumbs. Heat oil in a skillet over medium heat. Fry fish for several minutes on each side or |
1 lb Monkfish, skinned Milk to cover 1/4 lb Shrimp, shelled 2 Eggs 3 tb Tomato paste 1/2 ts Curry powder 2 ts Lemon juice 1/4 ts Fresh rosemary, chopped or -pinch of dried 1 pn Of saffron or tumeric 3/4 c Light or single cream Salt and pepper to taste Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size pieces. Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a ssqueeze of lemon and a crusty french type bread. This is an appetizing and stylish way to start a meal. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes. |
1 T Olive oil 1 sm Onion, halved and slivered 1 sm Red bell pepper, cored, -seeded and cut into 1/4″ -dice 1 Garlic clove, finely minced pn Ground allspice Salt to taste Black pepper to taste 1/4 c Pitted black olives, chopped 1 1/2 T Chopped parsley 2 T Fresh lemon juice 1/4 lb Piece of cod or halibut -(1″ thick), bones removed Cooking in foil packets is a fast, fool-proof way to prepare fish and vegetables. 1. Preheat oven to 350′F. 2. Heat oil in a nonstick skillet over low heat. Cook onion for 5 minutes. Add bell pepper, garlic, allspice, salt and pepper. Cook another 5 minutes, stirring. 3. Add olives, 1 tablespoon parsley and 1 tablespoon lemon juice; toss well. 4. Fold a piece of foil, 18″ long, in half crosswise; reopen and place vegetables at center of one side. Top with fish. 5. Drizzle fish with remaining lemon juice. Season with salt, pepper and remaining parsley. 6. Fold other half of foil over the fish and crimp edges together well to make a tightly sealed packet. Bake for 15 minutes on a baking sheet. Remove from oven and let rest for 2 minutes. 7. Serve immediately, cutting the packet open at the table to get the delicious aroma. Carefully remove fish to a plate. Serve one: 328 calories, 18 grams fat, 49 milligrams cholesterol. |
1 1/2 lb Dried salt cod 1 1/4 c All-purpose flour 2/3 c Cold water 1 pn Salt 1/4 ts Baking powder Vegetable oil for frying Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight. The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin. In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature. Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period. From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New York. |
9 oz Carrots,grated 1 Egg Salt Pepper Curry powder 5 tb Breadcrumbs 22 oz Fish Filet 2 tb Lemonjuice Oil for frying 1. Sprinkle fish with the lemonjuice 2. Mix egg in a plate;add salt,pepper and currypowder to taste. 3. Put the breadcrumbs in another plate and the carrots in another. 4. Dip fish in egg first, than in the carrots and than in the breadcrumbs. 5.Heat the oil and fry fish crispy on both sides. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098 |
2 tablespoons Olive oil 3 tablespoons All-purpose flour 1/8 teaspoon Salt — optional 1 dash White pepper to taste 1 Bay leaf 2 cups Skim milk 1 teaspoon Dry sherry — optional 10 ounces Frozen peas — 1 package 12 1/2 ounces Tuna, canned — water packed Drained and rinsed 4 Whole-grained English Muffins — split and lightly Toasted —–DIRECTIONS—– In a small saucepan, heat oil over medium heat. Add flour, salt, pepper and bay leaf, stirring constantly, 1 minute. Gradually add milk and sherry, stirring constantly, until mixture thickens, 2 to 3 minutes. Remove from heat and discard bay leaf. Meanwhile, cook peas half as long as stated on the package; drain. Flake tuna with a fork. Add peas and tuna to sauce and mix well. Heat thoroughly. Place 3/4 cup mixture over each split English muffin and serve immediately. Nutrient Analysis: Calories 410.05 kcal; Protein 35.33gm; Carbohydrate 43.01gm; Total Fat 11.33gm; Saturated 1.82gm; Polyunsaturated 5.61; Monounsaturated 3.16 3.16gm; Cholesterol 58.42mg; Sodium 357.93gm; |
1 ea Loaf french bread, large 1/2 c Butter, melted 1/2 lb Crabmeat 2/3 c American cheeze spread 1 ea Egg, large 1 t Worcestershire sauce 1/4 t Lemon-pepper seasoning 1/8 t Mustard, dry Cut bread into 1 inch slices; remove crust. Cut trimmed slices into 1 inch cubes. Hollow out each with sharp knife, leaving 1/8″ shell. Brush sides and top with melted butter. Place in cookie sheet, bake at 400 degrees for 10 minutes or until light brown and crisp. Cool. Blend cheeze and egg in bowl. Add remaining ingredients and gently mix. Fill nuggets, garnish. Bake on cookie sheet in 400 degree oven until bubbly, 5-10 minutes. Suggestions: Sub for bread shells any canape form. Source: THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85 |