Seafood Recipes

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Barbecued Scallops Hoisin
2008-05-30 04:54:00
1 1/4 lb bay or sea scallops2 medium red peppers, cut into 1 1/2-inch sq; uares3 tablespoon hoisin sauce1 tablespoon soy sauce2 tablespoon dry sherry1 tablespoon sugarScallops and red pepper are skewered and brushed with aHoisin-inspired barbecue sauce before being char-grilled for anOriental flavor sensation.1. Alternately thread the red pepper and scallops on wooden skewers,beginning and ending with peppers.2. Mix together the Hoisin, soy, sherry, and sugar. Brush theshellfish and peppers with the sauce, coating well.3. Grill the kebobs over hot coals 4 inches from the heat source, 3to 4 minutes per side. Remove to a platter and serve.6 to 8 appetizer portions; 3 main-course portions

Barbecued Salmon With Field Greens
2008-05-28 04:53:00
----FOR THE BARBECUE RUB----2 tablespoon chili powder1 tablespoon garlic powder1 tablespoon onion powder3 tablespoon sugar1 tablespoon salt1/2 teaspoon ground allspice1/2 teaspoon ground cumin1/4 teaspoon ground white pepper1 tablespoon paprika6 salmon fillets, 5 oz each1 olive oil for the salmon----FOR THE VINAIGRETTE----1 lb organic field greens1 1/2 cup v8 or other vegetable juice1 tablespoon balsamic vinegar1/2 cup chopped tomato1 1/2 tablespoon barbecue rub (reserved from above)4 tablespoon olive oilFrom Will Greenwood, not-quite White House chef.For the rub: Combine the chili, garlic and onion powders, the sugar,salt, allspice, cumin, white pepper and paprika in a food processoruntil thoroughly mixed. Sprinkle all but 1 1/2 tablespoons of the rubon all sides of the salmon. Let fillets marinate for 6 hours.To cook the salmon: Prepare a very hot grill. If you are using woodchips on the hot coals, first soak these in water so they will smokemore. Add soaked chips 5 minutes before...
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Barbecued Salmon With Basil
2008-05-26 04:52:00
4 salmon steaks (6 to 8 ounces each); thawed if necessary2 tablespoon lemon juice2 tablespoon olive oil1 teaspoon dried and crushed basil1 lemon wedgesCombine lemon juice, olive oil and basil; brush on both sides ofsalmon. Grill over medium hot coals 10 minutes per inch of thicknessor until fish flakes when tested with a fork. Serve with lemon wedges.Serves 4
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Barbecued Rainbow Trout
2008-05-24 04:51:00
1 (4 lb.) rainbow trout1 medium onion2 tomatoes1 teaspoon lemon juice1 salt and pepper; to tasteFill cavity of fish with chopped onion and tomatoes. Sprinkle lemonjuice over fish, along with salt and pepper. Wrap fish in foil.Barbecue fish approximately10 minutes on each side....
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Barbecued Fish
2008-05-22 04:50:00
1 small onion; chopped1 tablespoon brown sugar1/4 cup cider vinegar2 tablespoon catsup2 tablespoon dry mustard1 teaspoon worcestershire sauce1/4 teaspoon ground cloves1 teaspoon chili powder1/4 teaspoon cayenne pepper1 1/2 lb firm, whitefish fillets such as re; d snapper or hCOMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat andboil until reduced to a thin syrup. Pour the syrup through astrainer, discard the cooked ingredients in the strainer and chillthe syrup. Place fish steaks or fillets in a baking dish and spoonsome syrup over. Marinate in the refrigerator for 1 hour. Cook thefish on a hot grill, basting with a teaspoon of barbecue syrup oneach side.
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Barbecued Oysters With Shiitakes
2008-05-20 04:51:00
1 tablespoon chinese oyster sauce1 tablespoon hoisin sauce2 teaspoon ketchup1/2 each serrano chili, seeded and finely ch; opped12 medium to large fresh shiitake caps1 olive oil12 each fairly large oysters, shuckedPreheaeet oven to 325. Combine the oyster sauce, hoisin sauce,ketchup and serrano chili. Let the mixture sit for several minutesto let the serano flavor the sauce. This step may be done wellahead. Make sure the stems are completely cut off the mushroom caps.Paint the caps with a little oil and a little of the sauce. Placethem on a baking sheet and bake in the preheated oven for 2 minutes.While the caps are baking, roll the oysters in the rest of the sauceso that they are evenly coated. Remove the caps from the oven andplace an oyster on each cap. Return them to the oven for about 6minutes. Remove and place on serving dishes and serve immediately.BARBECUED OYSTERS WITH SHIITAKES
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Barbecued Catfish
2008-05-18 04:49:00
6 catfish; 1 lb. each1/8 teaspoon paprika1/4 teaspoon salt1/4 teaspoon pepper2 tablespoon sugar1 teaspoon worcestershire sauce1/4 cup vinegar1/4 cup catsup1/2 cup oil, vegetableClean, skin, and fillet fish. Combine remaining ingredients. Bastefish with sauce. Place fish in a well-greased, hinged fish basket.Place on grill about 3 to 4 inches from coals. Cook 7 to 8 minutes oneach side or until fish flakes easily, brushing frequently with thesauce.
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Barbecue Salmon Steaks With Green Ginger Sauce
2008-05-16 04:49:00
2 tablespoon light soy sauce1/2 teaspoon sugar4 salmon steaks1/2 cup parsley1/2 cup roughly chopped chives2 tablespoon capers2 tablespoon chopped onion1/2 cup olive oil1 tablespoon lemon or lime juice1 hard-boiled egg1 freshly ground black pepperCombine soy sauce and sugar. Brush each salmon steak with soy saucemixture. Barbecue on solid plate, turning occasionally until salmonis cooked. Serve hot with Green Sauce .GREEN SAUCE:Place parsley, chives,capers and onion in the bowl of a foodprocessor or blender. Process until finely chopped. Add olive oil,lemon or lime juice and egg. Process until smooth. Season withfreshly ground black pepper.Serves 4.
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Barbecue Fish Sauce
2008-05-14 04:38:00
1/2 cup vegetable oil3/4 cup onion -- chopped3/4 cup catsup3/4 cup water1/3 cup lemon juice3 tablespoon sugar3 tablespoon worcestershire sauce2 tablespoon prepared mustard2 teaspoon salt1/2 teaspoon pepperSaute onion in oil in medium heavy saucepan over medium-high heatuntil tender. Combine with all ingredients and simmer 10 - 15 mins.Using any mild fish, fileted or whole, place fish in wire basket thatwill hold fish firmly in place or put a wire mesh on your grill.Brush fish with seafood sauce occasionally until fish is flaky.This sauce is also excellent on shrimp.Oh, and if you're not happy with the freshness of your fish, soak itin milk for a few hours. It takes the "fishy" smell out of the fish.
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Banquet Baked Fish
2008-05-12 04:36:00
1 whole fish or lg section1/4 teaspoon sage1/2 cup water1 onion, diced3 cup sm bread cubes1/2 teaspoon salt1/4 lb mild cheese, grated3 tablespoon butter1 teaspoon dried leaf savory1 sprinkle of pepper33 tablespoon flour seasoned with 1/2 tsp savory; 1/4 tsp sage 1/4 ts1 sprinkle of pepperSaute onion in butter. Add to bread cubes with seasoning, water, and1/2 of the cheese. if too dry, add more water. Pack stuffing firmlyinside and in front of fish. Dredge all over with seasoned flour.Bake with 3/4 cup of hot water in bottom of pan until browned andtender, about 50 minutes at 350f, basting frequently.While fish bakes cream 4 tbsp butter with 1/4 cup flour, add juice of1 lemon or 3 tbsp juice (bottled), 3 tbsp sugar, and 1 1/2 c water.Cook over low heat, stirring until thickened. Add to gravy in panwith remaining cheese. Baste fish again with thickened gravy.
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Barbecue Crab Sandwich
2008-05-10 04:37:00
1 cup crab1/2 cup tomato sauce1/4 cup green stuffed olives; sliced8 oz cheddar; md, in small cubes8 english muffinsMix all the ingredients except the muffins together. Refrigerate for atleast 1 hour to blend the flavors. Spread on English Muffin halves andbroil until hot and cheese is melted. Serve hot.
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Banana Fish
2008-05-08 04:35:00
1/4 cup flour2 teaspoon curry powder1/4 teaspoon soy sauce4 bananas, peeled & halved1 lengthwise1 lb fish fillets1 tablespoon oil3 stalks celery, sliced4 tablespoon butter2 tablespoon lemon juiceMix together flour, curry powder, and soy sauce; coat bananas and fishwiththis; set aside. Heat oil in skillet. Stir-fry celery until crisp;set aside. Add butter to oil; saute bananas until golden, about 1 minuteon each side. Sprinkle bananas with half of lemon juice; remove toserving dish. Saute fish in oil/butter mix until fish comes easily awayon a fork,about 3 minutes on each side. Sprinkle with remaining lemonjuice. Place on serving dish with bananas. Spoon celery over fish.
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Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike
2008-05-06 04:34:00
1 teaspoon salt1 carrot, thinly sliced1 white pepper1 rib celery, thinly sliced6 lb fish, dressed3/4 teaspoon dried marjoram1 stuffing recipe1 bay leaf1 1/2 cup white wine1 lemon, sliced very thin4 tablespoon butter, melted2 shallots, thinly sliced----CELERY STUFFING----3/4 cup (4 ribs)1/2 cup bread crumbs1 chopped celery1 salt and fresh black pepper1/2 chopped onions1/4 teaspoon savory4 tablespoon butter1/4 cup chopped celery tops----FENNEL / TARRAGON STUFFING----2 tablespoon chopped parsley1/2 teaspoon fennel seed2 tablespoon chopped fresh tarragon1 salt and fresh pepper6 tablespoon butter, melted1 1/2 cup roughly torn fresh1 bread crumbsMarjoram goes well with fish, and here's a recipe that uses it both in andon the fish. Neither lake trout nor salmon need be scaled, but do scalethe pike. A whole baked fish on a garnished platter always looks good toguests. Salt and pepper the fish inside and out, then stuff it and sew upor skewer the opening.Place in a buttered pan and lay lemo...
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Bacon And Smoked Oysters
2008-05-04 04:33:00
2 can smoked oysters1/4 cup light vegetable oil1/2 lb bacon strips40 round wooden toothpicks3 tablespoon garlic, minced1. Cut bacon strips in thirds.2. Wrap a bacon slice around each oyster and place a toothpick through tohold it in place.3. In a medium skillet, heat oil, and add garlic.4. Cook wrapped oysters in oil until bacon is crisp.5. Remove from pan and drain on a paper towel to drain.Serves 15
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Avocado With Smoked Fish
2008-05-02 04:32:00
1/2 lb smoked fish4 eggs -- hard boiled1/4 cup milk1/4 cup lime juice1/4 teaspoon sugar1/2 teaspoon salt1/3 cup vegetable oil2 tablespoon olive oil2 large avocados -- ripe1 large red bell pepper -- or 121 pimientos -canRemove the skin and bones from fish and flake the flesh with a fork.In a deep bowl, mash the egg yolks with the milk until they form asmooth paste. Add sugar, salt, and 1 tablespoon of the lime juice.Then beat in the vegetable oil, a teaspoon or so at a time. Add theolive oil in the same gradual manner. chop egg whites finely and addthem to the bowl, along with the fish. Combine thoroughly but gently.Just before serving, cut the avocados in half, remove pits, and fillcavities with the fish mixture. Garnish with pepper or pimento, andpass around the remaining lime juice to sprinkle on individualservings.
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Avocado Filled With Crabmeat
2008-05-01 06:49:00
2 avocados1/2 lb crabmeat1 dash hot pepper sauce (opt.)1/4 cup minced celery1 mayonnaise1 lemon juice1 msg (optional)1 salt, pepper1 shredded lettuce4 hard cooked eggs; chopped4 anchovy fillets4 strips pimiento1 lemon; cut in 4 wedges1 tomato; cut in 4 wedges1 black olives1 parsley sprigs----HERBED MAYONNAISE DRESSING----1 cup mayonnaise1 dash tarragon1 dash chervil2 tablespoon chopped chives2 tablespoon tomato puree (or more)Combine 1 cup mayonnaise, tarragon, chervil and chives. Add justenough tomato puree to give dressing a pourable consistency anddelicate color. Set aside. To make salad, cut avocados in halves andremove seeds. Flake crabmeat and combine with hot pepper sauce,celery and enough mayonnaise to moisten. Season to taste with lemonjuice, MSG, salt and pepper. Place avocado halves on shreddedlettuce, fill with crab mixture and sprinkle generously with choppedeggs. Garnish with anchovies, pimiento strips, lemon and tomatowedges, olives and parsley. Serve dressing on side.

Avocado Crabmeat Salad
2008-04-29 06:49:00
1 lb crabmeat2 tablespoon mayonnaise3 tablespoon pickapepper sauce1/4 lb jalapeno cheese -- grated1/4 lb cheddar cheese -- grated8 hearts of palm8 artichoke hearts1 basket cherry tomatoes1 large ripe avocado -- in 1/8's2 hard boiled eggs --1 quartered1 lettuce with:1 lemon wedgesCombine all ingredients and mix together. Add a little oil from theartichokes as you mix. Chill and serve on lettuce with lemon slices.
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Avocado & Crab Enchiladas
2008-04-26 06:48:00
1/4 cup chopped onion -- finely1 choppe1/4 cup black olives -- chopped1/4 cup fresh mushrooms -- sliced2 tablespoon butter1 lb crab meat -- fresh or1 frozen1 avocado -- mashed1 1/2 cup sour cream -- divided1 teaspoon lemon juice3 dash tabasco sauce12 tortillas1 peanut oil -- hot1 cup cheddar cheese -- gratedSaute onion, chopped olives and mushrooms in butter. Remove fromheat and stir in crabmeat, avocadomixed with 1 cup sour cream, lemon juice and Tabasco sauce. Dip eachtortilla into hot oil and drain on absorbent paper.Fill each tortilla with some of the crab mixture, roll and placeseam-side down in buttered 9 by 11 inch casserole. Cover withremaining sour cream and sprinkle with cheese. Bake at 350 for 20minutes and serve immediately.Cooked, chopped shrimp may be substituted for crab.
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Australian Grilled Fish
2008-04-24 06:47:00
4 fish steaks1/4 cup lime juice2 tablespoon vegetable oil1 teaspoon dijon mustard2 teaspoon fresh ginger root -- grated1/4 teaspoon cayenne pepper1 black pepper* For the steaks: they should be 8-10 ounces and 1-inch thick each.Use Swordfish, Halibut or Salmon steaks.1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger,cayenne pepper and enough freshly ground black pepper to suit yourtaste. 2. Marinate the fish in the marinade for 45-60 minutes. Turnsteaks 2-3 times. 3. Have the grill prepared with white coals andbrush the cooking grill with the remaining one tablespoon oil. 4.Grill the fish, brushing several times with the marinade, untilcooked through and opaque in the center. Turn fish after about 4-5minutes. Total grilling time will dependon your grill and the heat ofthe coals.* To broil instead, use a broiler pan brushed with oil and broil untilcenter is opaque. Will take about 10 minutes total in broiler. Turnsteaks after 5 minutes, and baste often with marinade.
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Asparagus-Stuffed Flounder
2008-04-21 06:47:00
1 *ingredients*1/2 cup onion, chopped3 teaspoon butter or margarine, divided6 flounder or sole fillets (4 to 6 oz; each)18 asparagus spears2 teaspoon flour1 cup milk, skim or low-fat1/2 cup sharp cheddar cheese, shredded1 salt to taste, if desired1/8 teaspoon freshly ground black pepper1 cayenne1 nutmegSteam the asparagus until tender-crisp, about 5 minutes. Saute theonion until tender in 1 teaspoon of the butter in a non-stickskillet. Sprinkle the onion evenly over the fillets. Lay 3asparagus spears crosswise on each fillet and roll the fillet aroundthem. Secure with skewers or toothpicks and arrange them in a singlelayer in a greased shallow baking dish. Melt the remaining 2teaspoons of butter in a small saucepan. Stir in the flour and cookthe roux, stirring, for a minute. Gradually add the milk and continuecooking the sauce, stirring, until it begins to thicken. Stir in thecheese, salt, black pepper, and a dash or two of cayenne. Pour thesauce over the fish rolls and sprinkle the...
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Asparagus With Oyster Sauce
2008-04-19 06:46:00
1 fresh asparagus; 6 or 7 spea1 fresh or frozen oysters; all2 tablespoon dry white wine2 egg yolks20 butter1 salt, pepper, cayenneRecipe by: ianst@qdpii.ind.dpi.qld.gov.au (Ian Staples) Another recipecourtesy of John Morris, butcher and caterer in Rockhampton,Queensland, Australia, as discussed on ABC [Australian BroadcastingCorp.] Radio on Sunday 13 March 1994 in the "Queensland Sunday"programme.John opened the discussion by stating that this is NOT a Lenten meal;-) (He recommended it for breakfast in bed on Sunday mornings infact.)Allow 6 or 7 spears per person. Not too thin and not too old.Trim bottom 1" of the asparagus spears and peel the lower part ifnecessary (shouldn't be required if you've selected the bunchescorrectly and trimmed off the bottoms) then poach them gently - getabout 1" of water boiling inCut the oysters into thin strips rather than serving them as lumps.Reserve the juice from the oyster shells - should get about 2tablespoon fr Mix this with the dry white wi...
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Asparagus & Crabmeat Salad
2008-04-16 06:46:00
1 cup mayonnaise1 tablespoon lemon juice - fresh1 1/2 teaspoon tomato paste1 1/2 teaspoon shallot - minced1/2 teaspoon dijon mustard1/4 teaspoon pepper1 lb asparagus - trimmed8 oz crabmeat - cooked4 large boston lettuce leaves - or butter l; ettuce leavesCalories per serving: Number of Servings: 4 Fat gramsper serving:: Approx. Cook Time: Cholesterol per serving: Marks:*DIRECTIONS*Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustardand pepper in medium bowl. Cover and refrigerate until ready to use.(Can be prepared 3 days ahead.) Cook asparagus in large pot ofboiling salted water until crisp-tender, about 4 minutes. Transfer tobowl of ice water and cool. Drain and pat dry. mix crabmeat intomayonnaise. Season to taste with salt. Arrange 1 lettuce leaf oneach plate. Top with asparagus. Spoon crabmeat mayonnaise over andserve.
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Asparagus & Crab Strata
2008-04-14 06:45:00
12 slices white bread, cubed1 1/2 cup shredded cheddar cheese(6oz)9 oz pkg.frozen asparagus cuts,1 thawed and well drained6 oz cooked crab meat, flaked2 1/2 cup skim milk2 cup eggbeaters3 tablespoon chopped fresh parsley1 teaspoon paprika1/2 teaspoon ground white pepperPreheat oven to 325 degrees F.Spray a 13x9x2-inch (3qt) baking dish with a non-fat spray. Placehalf of the bread cubes in greased baking dish; top with cheese,asparagus, crab meat and remaining bread cubes.In a large bowl, combine milk, eggbeaters, parsley, salt, paprika andpepper; blending well.Pour egg mixture evenly over bread; let stand 10-15 minutes.At this point the recipe can be refrigerated covered with plasticwrap for several hours or overnight.When ready to bake, uncover and bake for 55-65 minutes or until aknife inserted in center comes out clean.Nutritional analysis per serving: 240.1 cal; 8.3 grams total fat; 4.0grams saturated fat; 20.6 grams protein; 20.2 grams carbo; 129milligrams chol; 435 milligrams ...
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Barbecued Swordfish With Black Olive-Cucumber
2008-04-13 04:55:00
1 4 6-ounce swordfish fillets (steaks; ),about 1-inch thi4 oz basic tomato sauce -- (see: separate recipe)2 TB sugar2 TB balsamic vinegar1 TB hot chili flakes1 c black olives such as Gaeta1 lb English cucumbers (1 long: one), -- sliced2 plum tomatoes, -- stem: removed2 TB plus 1/2 cup extra virgin: olive oil1 TB plus 6 tablespoons red wine: vinegar2 TB fresh oregano leaves3 TB Dijon mustard1/4 c chopped chives: Salt and pepper to tastePreheat barbecue with good hot fire. Rinse and pat dry swordfish.In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis andlet stand. Into another mixing bowl, add Gaeta olives and cucumber.Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture.Add 2 tablespoons extra virgin oil, 1 tablespoon red wine vinegar and2 tablespoons oregano leaves and mix well. Do not season until readyto serve or vegetables will wilt.In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6tablespoons red wine vinegar until smooth. Remove a...
More About: Cucumber , Black , Olive

Barbecued Speckled Trout
2008-04-13 04:55:00
1 small trout, whole1 flour1 corn oil1 salt & pepper; to taste1 tabascoWash the fish and dry with a paper towel. Make a paste fron theflour, corn oil seasoned with salt, pepper and tabasco. Coat the fishwith the thin paste. Place over a grill over medium heat about threeinches from the charcoal brickettes. Barbecue about six to eightminutes, turning the fish once.Allow one fish per person.Also for: Use flounder, blues, mackerel, snapper, bass, specks, mullet

Avocado With Crab
2008-04-13 04:30:00
4 ripe avocados15 oz crab meat or1 lb fresh crab meat8 tb mayonnaise4 to 6 drops worcestershire sauce1/2 cup finely minced, peeled celery stalk; s1 salt, depending on the saltiness of; the crab meat1 pinch white pepper1 pinch cayenne or1 drop to 2 drops tabasco1 head iceberg lettuce2 lemons1. Split the avocados in half lengthwise and remove the pits. With amelon-ball cutter, gently enlarge the cavity toward the stem end.2. With a fork, mash the avocado pulp which was removed.3. Mix the pulp with 4 tbs. of the mayonnaise, salt if needed,pepper and cayenne or Tabasco. Gently fold in the crab meat and thecelery.4. Divide the crab mixture among the eight avocado halves.5. Mix the Worcestershire sauce with the remaining 4 tbs.mayonnaise. With a pastry bag or a cone made from wax paper, pipeapproximately 1/2 tbs. of the mayonnaise mixture on each filledavocado half.6. Remove the outside leaves of the iceberg lettuce. Arrange theleaves on a serving platter. Cut the inside part of the lettu...
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Asian-Style Salmon Stir-Fry
2008-04-11 06:45:00
----INGREDIENTS----3 tablespoon oyster sauce2 tablespoon rice vinegar2 teaspoon minced ginger1 teaspoon soy sauce2 each clove garlic, minced1 1/2 lb salmon, skinned, boned and1 cut into 3/4 inch cubes5 teaspoon oil1/2 lb bean sprouts1/2 lb snow peas (if large cut in1 half)1 cup sliced green onions1 each red bell pepper cut into1 strips1/2 teaspoon asian sesame oil1/4 teaspoon sugar1/8 teaspoon pepper----PREPARATION----IN a medium bowl, combine two tablespoons of the oyster sauce withvinegar, ginger, soy sauce and one clove garlic. Season with pepper,if desired. Add fish, turning to coat. Cover and refrigerate atleast a half-hour.In a nonstick skillet or seasoned wok, heat two teaspoons of the oilover high heat. Add remaining garlic, stir fry 30 seconds. Addsprouts, peas, green onions and red pepper. Stir-fry two minutes oruntil tender-crisp. Stir in the remaining one tablespoon of oystersauce, sesame oil, sugar and pepper.Remove from skillet and set aside.Drain fish, discarding mari...
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Asian Salmon Burgers
2008-04-09 06:44:00
1 no ingredients1 lg cucumber -- (about 1 pound)1 TB cider vinegar1 1/2 ts sugar1/4 ts dried hot red pepper flakes1 lg egg white1 TB soy sauce1/2 ts fresh gingerroot -- grated &: peeled3/4 lb salmon fillet, skin: discarded -- cut into1/4 -inch: piece1/2 c fine fresh bread crumbs2 scallions, -- chopped fine1 ts mustard seeds1 ts vegetable oil4 sm green-leaf lettuce leaves8 sl firm pumpernickel -- (about10 ounces)With a Japanese rotary slicer, cut cucumber into 1 long spiral.(Alternatively, with a sharp knife cut cucumber into very thinslices.) In a bowl toss cucumber with vinegar, sugar, red pepperflakes, and salt to taste.In another bowl whisk together egg white, soy sauce and gingerrootuntil combined well and stir in salmon, bread crumbs, scallions,mustard seeds, and salt to taste. In a food processor puree 1/3 cupsalmon mixture and return to salmon mixture remaining in bowl.(Alternatively, chop 1/3 cup salmon mixture fine and mash to a pastewith flat side of a knife.) Stir mix...
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Asian Marinade (For Fish)
2008-04-06 06:43:00
1/4 cup soy sauce or tamari2 tablespoon dark sesame oil2 tablespoon rice vinegar1 tablespoon minced garlic1 tablespoon minced ginger1 scallion, sliced thin (about 2 tb)1 ground black pepper to tasteMarinate fish for 30 minutes, turning after 15 minutes. Then grillfor about 8 minutes.printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING
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Art's Mock Crabmeat Casserole
2008-04-04 06:43:00
1 cup mayonnaise1 cup sour creame2 tablespoon parsley1 tablespoon onion; diced1 green pepper, diced1 teaspoon curry powder6 hard-boiled eggs, chopped1 lb mock crabmeat1 paprikaCombine all ingredients, except paprika. Turn into greased 1 1/2-quartcasserole. Sprinkle with paprika. Bake at 350^ for 40 to 50 minutes.Serve over hot, cooked rice.
More About: Casserole , Mock