Seafood Recipes

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Fried Catfish
2007-12-11 05:39:00
1 peanut oil or vegetable1 cooking oil1 louisiana hot sauce1 catfish filets -- 2-31 pieces1 salt -- to taste1 corn flour or fish fryHeat oil on high heat to about 375 . Wash the filets and pat dry witha paper towel. Place in a tray, splashing well with liquid hot sauce,sprinkle with salt. Roll the fish to spread the seasoning evenly.Drop the filets into a tray of corn flour or fish fry, battering themevenly, so that they are completely covered in corn flour. Test theoil's temperature. If hot enough, remove filets from corn flour,shake off excess flour and gently drop filets into oil. Cook untilgolden. Remove from the oil, drain for a minute, then serve.
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Fresh Tuna Souvlaki
2007-12-11 05:37:00
1 2 4 bay leaves1 1 clove garlic, -- crushed a: peeled1/2 ts kosher salt3 TB fresh lemon juice1 TB olive oil: Fresh ly ground black pepper: to taste1 1/4 lb fresh tuna steak, -- trimmed: skin: and any dark portions, cut: into -- 1 1/4inch cubes: Lemon wedges for garnishIn a bowl, cover bay leaves with water; let soak for 30 minutes. Ifusing wooden skewers for the souvlaki, soak four 10inch skewers inwater as well. With the side of a chef's knife, mash garlic withsalt. Transfer to a small bowl and whisk in lemon juice, wine,oregano, oil and pepper. Measure out 3 tablespoons and reserve forbasting. Place tuna in a shallow glass dish and pour the remainingmarinade over it, turning to coat. Cover and marinate in therefrigerator for 20 to 30 minutes, turning often.Meanwhile, prepare a charcoal fire or preheat a gas grill.Thread the marinated tuna onto skewers, placing a soaked bay leafbetween each piece of fish. Grill the souvlaki, covered, turningseveral times and basting the browned si...
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Fresh Salmon With Tricolored Peppercorn Sauce
2007-11-30 06:38:00
1/2 fresh lemon1 salmon steaks or fillets - (to serv; e 4)1/3 stick butter*1 teaspoon dijon mustard1 teaspoon fresh lemon juice1 tablespoon tricolored peppercorns - finely cru; shed1 tablespoon fresh dill; finely chopped*No substitutions.Squeeze juice from lemon half over salmon and barbecue or broil. Don'tovercook.Melt butter; mix in mustard and lemon juice. When salmon is done,sprinkle evenly with crushed peppercorns, add dill, and drizzlemelted butter sauce over all. Serve immediately.
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Fresh Tuna (Marmita-Kua)
2007-11-30 06:38:00
1/4 cup olive oil1 onion; chopped3 garlic clove; chopped4 tuna steaks (6-8 oz)1 lb potato; sliced2 tomato; skinned & chopped2 bell pepper, red; cleaned & sliced1/2 teaspoon salt1 teaspoon cayenne1 tablespoon parsley; chopped1 bay leaf4 slice bread; toastedNote: Halibut may be substituted. Heat olive oil in a heavy casserlethen saut the onion and garlic for 5 minutes. Add remaining ingredientsand enough water to cover the fish. Stir to mix. Cover andsimmer for 1 hour. Garnish with the toast and serve.
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Fresh Corn Seafood Chowder
2007-11-30 06:37:00
2 cup fresh corn -- parboiled and1 removed from cob6 slice bacon2 tablespoon butter5 tablespoon all-purpose flour2 1/2 cup chicken broth1 can crab meat1 1/2 cup fresh shrimp -- peeled and1 deveined1 1/2 cup crawfish tails2 1/2 cup half & half1 cup onion -- finely chopped1 teaspoon seafood seasoning1 salt and pepper to tasteFry bacon. Crumble and set aside. Add flour to bacon fat, stirringwith a wire whisk. Add broth and milk, stirring rapidly with whisk.Cook for about 10 minutes. In another pot, melt butter, add celeryand onions. Cook briefly until vegetables are transparent. Addcrawfish and smother for about 5 minutes. Add to milk mixture. Addcorn, crabmeat, shrimp and seasoning. Continue simmering for about 10minutes. If too thick, add more half & half. Add crumbled bacon.
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French Toasted Tuna Sandwiches
2007-11-15 08:19:00
9 1/4 oz canned tuna1/4 cup celery, finely chopped1/4 cup onion, finely chopped1/4 cup sweet pickle relish1/4 cup salad dressing (mayonnaise)12 slice bread, dry2 eggs; beaten1/3 cup milk1/2 teaspoon vanilla2 tablespoon oil or fat (approximately)Drain and flake tuna. Mix with celery, onion, relish, and salad dressing. Spread tuna mixture on 6 slices of bread; top with remaining slices. Mix eggs, milk, and vanilla. Dip sandwiches into egg mixture to coat each side. Brown in fat on a hot griddle or in a frypan, about 3 to 4 minuteson each side.Calories per sandwich: About 360
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Fish-Chowder
2007-11-15 06:08:00
1/2 lb haddock3/4 cup water3 slice bacon1 medium potato1 1/4 onion, chopped16 oz corn, creamed1 cup milkPeel potato, cut into chunks, put in saucepan with the water and cook, covered, over medium heat for 10 minutes. Cut fish in chunks, mix in with the potatoes, and continue to cook for 10more minutes (covered). While these are cooking, fry the bacon until it is crisp. Drain on papertowels. Fry the onion in the bacon grease. Add the creamed corn to the fish and potatoes.Add the milk to the onions. Crumble the drained crisp bacon and add to themilk mixture.Bring the milk mixture to serving temperature, add the fish mixture and serve.
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Fish Aspic
2007-11-15 06:07:00
2 lb white fish trimmings and bon s1 cup dry white wine2 tablespoon lemon juice2 onions, sliced4 tarragon4 parsley1 bay leaf6 unflavored gelatin3 large egg whites and shellsIn a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs. Bring mixture to a boil, stirring frequently to preventscorching, and boil it until liquid is reduced by half. Add 8 cups water and salt and pepper to taste. Bring to a boil, and skim it. Simmerfor 20 minutes, strain it into a large saucepan, and let it cool. Skim again. Sprinkle gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed. (Do not stir in.) Bring stock slowly to a boil over moderate heat, whisking constantly. Remove pan fromheat and let stand for 30 minutes. Strain the aspic through a fine sieve lined with a dampened kitchen towel. Let it cool. To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish. To solidify,chill in refrigerator....
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Fast & Fit Clam Chowder
2007-11-15 06:05:00
1 tablespoon butter or margarine1 cup chopped leeks or onions1 cup diced bell peppers - (red and/or gr; een)2 can chopped clams in clam juice - (6 1/; 2 ounces each)2 lb (6 medium) potatoes - cut into 1/2-; inch cubes14 1/2 oz reduced-sodium chicken broth2 teaspoon dried thyme1 cup lowfat milk10 oz frozen whole kernel corn - thawed a; nd drained1/8 teaspoon cayenne pepper1 salt and pepper, to tastePlace butter in 2 1/2- to 3-quart microwave-safe bowl. Microwave on HIGH 1 minute. Add leeks and bell peppers; microwave on HIGH 3 minutes. Drain juice from clams into microwaved vegetables, reserving clams. Stir in potatoes, broth and thyme. Cover with plastic wrap, venting one corner. Microwave on HIGH 20 minutes. With slotted spoon remove 4 cups cooked potatoes; set aside. Pour contents of bowl into container of electric blender; add milk, and holding lid down tightly, blend until smooth. Return mixture to bowl. Stir in reserved clams and potatoes, the corn and cayenne; season with salt...
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Famous Crab Dip
2007-11-15 06:03:00
6 oz pkg. frozen king crab2 tablespoon mayonnaise1/4 cup yellow onion - chopped1 clove garlic - minced4 oz cream cheese4 tablespoon heavy cream1 salt and pepper to tasteDirections:Combine all ingredients and place in a casserole dish and bake at 350 degrees for about 30 minutes or hot throughout.
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Eula Mae's Cajun Seafood Gumbo
2007-11-15 06:01:00
3/4 cup vegetable oil; divided2 lb fresh okra or 2 16-ounce packages f; rozen okra, tha1 thinly sliced (about 8 cups)1 tablespoon white vinegar4 quart water2 lb cubed cooked ham3 large onions; diced2 stalks celery; diced1 head garlic; cloves peeled but left wh1 green pepper; cored, seeded and diced1 16-ounce can whole tomatoes; drained and chopped4 lb medium shrimp; shelled and deveined2 lb lump crab meat2 teaspoon tabasco pepper sauce6 cup cooked riceHeat 1/2 cup oil in large skillet (not cast iron) over medium heat and add okra. Cook, stirring frequently, until no longer ropy, about 30 minutes. Add vinegar and cook, stirring, another 10 minutes, until okra takes on brownish color and is reduced to about a quarter of itsoriginal volume. Put okra in medium bowl and set aside.In large stockpot, over high heat, bring water to a boil. Meanwhile, add remaining 1/4 cup oil and ham to skillet. Saut, ham over medium-high heat about 10 minutes or until lightly browned. With slotted spoon, r...
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Erdine's Fish Pie
2007-10-17 08:40:00
1 cup cooked haddock, pollock, etc1 flaked2 tablespoon butter or margarine2 tablespoon flour1 cup milk, or milk and fish1 water1 teaspoon salt1 cup cooked peas1 tablespoon onion -- grated1 tablespoon green pepper -- chopped2 cup mashed potatoes -- seasonedSteam or cook the fish in water until it flakes. Prepare a white sauce with butter, flour, milk and 1/2 teaspoon salt. (Part of the white sauce liquid may be water from the cooked fish) To the white sauce add peas, grated onion, green pepper, and 1/2 teaspoon salt. Place the cooked fish in a buttered casserole; pour the sauce overit. Top with well-seasoned mashed potato. (To freshly cooked and mashed potato, add 1 tablespoon butter, 1/2 cup milk, and salt and pepper to taste.) Bake in a hot oven 400^ for 12 minutes or until hot and bubbly.
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Elegant Seafood Casserole
2007-10-17 08:38:00
1 1/2 lb scrod fillet* (about 1 inch thick),; cut into 4 pieces1 tablespoon lemon juice1/2 teaspoon dried tarragon leaves4 slice tomato1/2 cup dry white wine, clam juice or chick; en broth1/2 cup half and half5 1/2 tablespoon cornstarch1 can (about 6 ounces) cooked peeled shri; mp, drained4 servings idaho instant mashed potat; o flakesIn microwave-safe 9-inch deep dish, pie plate or shallow casserole. arrange scrod in single layer. Sprinkle with lemon juice, salt, pepper and tarragon. Top each with tomato, onion and mushrooms; add wine. Cover loosely with plastic wrap; cook on High 11 to 13 minutes or until fish flakes easily with fork, rotating dish once. Meanwhile, in microwave-safe 4-cup measure, combine half and half and cornstarchuntil smooth; stir in shrimp. Drain liquid from scrod into measure. Cook on High 3 to 4 minutes or unti l thickened, stirring once. Pour sauce over scrod. Spread or decoratively pipe potatoes over sauce. Sprinkle with paprika. Cook on High 2 minutes to...
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Seafood Pizza
2007-09-27 09:02:00
1 12 inch Pizza Dough shell (uncooked)3/4 cup Crab meat3/4 cup Tiny shrimp1/2 cup Crushed pineapple5 Mushrooms, sliced4 1/4 oz. Canned sliced black olives1/4 cup diced green pepper1 cup Mozzarella cheese, grated1 cup White cheddar cheese gratedSpread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly.
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Cioppino
2007-09-27 08:58:00
Cioppino is a popular Italian seafood stew that was believed to have originated in San Francicsoduring the "gold rush". It is common to have "cioppino feeds" throughout the Italian community in California. If you don't have some of the items, you can substitute with any other seafooditem.½ pound scallops1 pound squid, cleaned and cut up1 pound fresh shrimp (peeled and deveined)2 whole dungeness crabs (cracked & cleaned)2 pounds clams1 pound red snapper, sea bass, or halibut1 #2½ (36 oz.) can crushed pear shapetomatoes or whole tomatoes1 can (14 oz.) clear chicken broth3 oz. dry vermouth½ cube butter or margarine (optional)8 oz. hot water3 oz. oil (olive, corn, or vegetable)2 medium onions1 small carrot5 sprigs parsley1 kernel of garlic1 round teaspoon Italian herbs1 round teaspoon salt4 dashes ground black pepper2 bay leaves, broken1 or 2 whole red chiliesSoak and scrub clams, let soak in water until ready to use. Mince onions, carrot, parsley, andgarlic. Brown slowly in heated...

Tagliatelle with Saffron, Seafood, and Cream
2007-09-27 08:56:00
A good pinch saffron1 glass white wineOlive oil1 large garlic clove, finely chopped1 pound dried tagliatelle1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams,debearded mussels, squid)1/2 pint double cream (heavy cream)Salt and freshly ground black pepperA bunch flat parsley, choppedSoak the saffron in the white wine. Add a little oil and the garlic to afrying pan, and cook until softened. Add the clams and mussels, shakethe pan around, and add the white wine and saffron mixture. Bring to aboil and cook until the shellfish opens, discard any shellfish that remainclosed.Then, lay the rest of the seafood, parsley, and the cream on top. Simmerfor 3 to 4 minutes and season to taste. Cook the tagliatelle in salted,boiling water until al dente. Drain and add to the fish, serve scatteredwith some of the leftover parsley and an extra drizzle of olive oil.Yield: 4 servingsPrep Time: 5 minutesCook Time: 20 minutesDifficulty: Easy
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Drunken Fish
2007-09-05 08:21:00
3 lb fish; whole, *2 each ancho chiles; dried, or1/2 teaspoon red peppers; crushed1/3 cup red wine, dry1/2 cup onion; chopped, 1 md.1 each clove garlic; minced2 tablespoon olive or vegetable oil3 each tomatoes; md, **1/3 cup water1/4 cup parsley; snipped1 teaspoon sugar1/2 teaspoon salt1/2 teaspoon oregano; dried, crushed1/4 teaspoon cumin; ground1 salt and pepper1/2 cup pimento stuffed olives;1 tablespoon capers; (optional) Use a fresh or frozen whole dressed Red Snapper or other whole fish. The medium tomatoes should be peeled, seeded and chopped.  The olives should be sliced. Thaw the fish if frozen. Cut the chiles open. Discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife.Place the snipped chiles in a small bowl and cover with boiling water. Set aside for 45 to 60 minutes then drain. Place the chiles in a blender container and add the wine. Blend until nearly smooth. In a medium saucepan cook the onion and garlic in the hot oil unti...
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Dried Fish Belly Soup - Kapaw Pla
2007-09-05 08:20:00
4 cup water1 whole chicken breast8 oz dried fish belly/fish maw soaked in; hot water until1/3 cup light soy sauce1 tablespoon sweet soy sauce1/2 cup bamboo shoot strips1/4 teaspoon white pepper4 small hard-cooked eggs, sliced1/4 cup minced cilantro/corianderOnce the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors.
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Dressed Crab
2007-09-05 08:19:00
2 lb crab, cooked and cooled1 grated rind and juice of 1 lemon2 tablespoon chopped fresh parsley4 tablespoon soft brown breadcrumbs4 tablespoon mayonnaise (not salad cream)2 teaspoon dijon mustard1 finely-chopped hard-boiled eggCrack crab claws open and remove white meat, keeping it as intact as possible. Put it into a bowl. Put rest of white meat from claw arms, legs and body into bowl. Add grated lemon rind, half juice, 1 tablespoon of chopped parsley and 3 tablespoons of mayonnaise to white meat and mix lightly. In a separate bowl, put breadcrumbs,remaining mayonnaise and lemon juice and the mustard. Scoop out brown meat from shell and put into bowl and mix lightly. Wash shell and dry. Use brown meat mixture to fill the two sides of shell and pack white meat into centre. Sprinkle finely-chopped hard-boiled egg and rest of parsley over top for decoration. Serve with lots of brown bread and butter and a green salad to follow.
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Dilly Crabmeat Spread
2007-09-05 08:19:00
1 lb imitation crabmeat; flaked8 oz cream cheese; softened1/2 cup mayonnaise1 small onion; finely chopped1 celery; finely chopped1 1/2 teaspoon dill weedCombine all ingredients. Garnish with a sprig of dill or parsley. Serve oncrackers.Per tablespoon: 67 calories, 6 g fat, 22 mg cholesterol, 16 mg sodium
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Dilled Salmon Steaks For Two
2007-09-05 08:17:00
2 8-oz. salmon steaks; (freshl ----dill mix----4 tablespoon butter or margarine1 teaspoon dill seed1 tablespoon lemon juice2 teaspoon fresh chives; or parsley1 pinch pepperTo prepare the dill mix, melt the butter in a shallow pan over a low heat. Add lemon juice and mix well. Remove from the heat and blend in the dill and chives. Allow the mixture to cool.Broil the salmon steaks 6-8 minutes on each side turning once. Baste frequently with dill mixture. Remove from the broiler and place on a platter, covering the steaks with the remaining mix. Serve with a zucchini and tomato stew, au gratin potatoes and dill rye bread. Add a glass of wine and candle light for a real dinner for two.Serves 2.
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Dill Sauce With Scallops Over Angel Hair Past
2007-09-05 08:17:00
1 1/2 tablespoon shallots -- chopped1 1/2 tablespoon butter2 tablespoon flour1 cup heavy cream1 1/4 cup half and half6 drop tabasco sauce2 1/2 tablespoon fresh dill -- chopped1/3 teaspoon salt1/4 teaspoon fresh ground white pepper1 1/4 lb bay scallops1 tablespoon butter1/2 cup dry white wine1 1/2 lb angel hair pasta -- cookedSaute shallots in 1 1/2 tablespoons butter in 1 1/2 quart saucepan until translucent. Stir in floour. Cook for 5 minutes to make roux, stirring frequently. Bring cream and half and half to the simmering point in saucepan. Whisk into roux. Cook for 5-10 minutes for until thickened to desired consistency, stirring frequently. Stir inTabasco sauce, dill, salt and white pepper; keep warm. Saute scallops in 1 tablespoon butter in skillet for 2-3 minutes. Stir in wine. Add to cream sauce. Serve over pasta.
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Devilled Crabs
2007-09-05 08:16:00
12 each crabs2 tablespoon flour1 tablespoon butter1 teaspoon worcestershire sauce1 salt & pepper1 cup cream1/4 teaspoon mace1 teaspoon parsley, minced4 each egg, hard boiled, mashed1 bread crumbsCover crabs with boiling salt water and boil for 30 minutes. Drain off the water, break off all claws, separate the shells and remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly. Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly. Add the parsley, mashed egg yolks, seasonings and crab meat. Fill the shells with this mixture and cover withbread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown.
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Devilled Crab In Cucumber Cups.
2007-09-05 08:15:00
3 cup cooked crab meat, flaked.1/4 cup lemon grass, sliced fine.2 tablespoon nam-prik pao.3 tablespoon lime juice.2 tablespoon scallions, chopped.1 cucumber.2 hard boiled eggs, chopped.1/4 cup onion, chopped.2 tablespoon fish sauce.1 tablespoon sugar.2 tablespoon corianders leaves, chopped.Mix all ingredients together and fill cucumber cups.To make cucumber cups - Peel and cut cucumber crosswise approximately 3inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegarwith 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cupsandmarinate for about 1/2 hour, then drain off and discard liquid.
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Deviled Rock Lobster Or Crab
2007-09-05 08:14:00
1/4 lb butter1 med. onion, grated2 teaspoon dried mustard1 dash tabasco sauce1 juice of 1 lemon8 lobster tails or1 lb lump crabmeat4 tablespoon flour, heaping2 cup milk2 teaspoon salt1/4 cup sherry2 tablespoon parmesan cheeseServings: 6This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available. Melt butter, add onion which has been grated along with onion juice. Cook a few minutes until onion is tender. Add dried mustard, salt, then flour. Slowly add milk and make your cream sauce. Allow your sauce to thicken, stirring constantly, and then add all the other ingredients. Serve this in flaky pastry shells. This will serve six."Talk About Good" Published by the Junior League of Lafayette, LA. Submitted by Mrs. Robert A. Chenoweth.
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Deviled Crab Croquettes
2007-09-05 08:12:00
1 lb crabmeat1/2 teaspoon salt1 cup mashed potatoes1 old bay seasoning2 each eggs, hard boiled, chopped1 dash onion powder1 each sm. green pepper, chopped1 tablespoon parsley, chopped1 each egg, beaten1 cracker mealSautee chopped green pepper and parsley and set aside. Combine crabmeat,mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg.Shape into croquettes, roll in cracker meal and deep fry until golden brown.
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Deviled Clams
2007-09-05 08:11:00
1 pint clams1 clove garlic, minced2 tablespoon chopped onion1/2 cup chopped celery1/4 cup butter, melted1 tablespoon flour3/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon thyme3 drop tobasco sauce1 tablespoon chili sauce1 egg, beaten1/2 cup cracker meal2 tablespoon chopped parsley2 tablespoon butter, melted1/2 cup dry bread crumbsDrain and chop clams. Cook garlic, onion, and celery in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly. Add meal and parsley.Fill 6 well-greased individual shells or casseroles. Combine butter and crumbs; sprinkle over top of each shell. Bake in a hot oven, 400 F. for 10 min. or until brown. Or stuff in half clam shells. Can be frozen.
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Deluxe Salmon Spread
2007-09-05 08:10:00
1 lb cooked canned salmon1 cup mayonnaise2 tablespoon green pepper (diced)2 tablespoon pimento diced2 teaspoon lemon juice1 teaspoon tarragon vinegar1 teaspoon horseradish1 teaspoon chopped dried dillPut mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread.
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Delmarva Crab Cakes
2007-09-05 07:59:00
1 lb crabmeat2 tablespoon lemon juice3 eggs2 tablespoon mayo1 cup breadcrumbs1 teaspoon salt1/8 teaspoon pepper1 teaspoon dry mustard2 teaspoon worchestershire sauce3/4 cup milk1/4 cup flour1 teaspoon paprika1 sauce:1 tablespoon butter1 tablespoon flour1/2 cup milkPick out shells from crabmeat and sprinkle crab with lemon juice. Make sauce. Heat and stir together butter and flour and stir in 1/2 cup milk until thick. Cool. Beat 2 eggs with the cooled sauce and blend in the mayo, 1/4 cup breadcrumbs, salt and pepper, mustard and worchestershire.Gently combine crabmeat with saucemixture and chill until firm. Form into 9 to 12 patties. Beat 1 egg with milk. Bread cakes by dipping them in flour then egg milk mixture and then in remaining breadcrumbs and paprika. Fry in hot shortening until golden. Recipe is typical spicy crab cakes of the Delmarva area.
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Deep-Fried Trout
2007-09-05 07:57:00
4 10-oz. trout1/4 cup milk1 salt1 freshly ground pepper1/2 cup flour1 oil for deep frying1 tartar sauce1 lemon wedges for garnishUsing a pair of kitchen shears, cut off the fins from the back and sides of the trout. Leave the head and tail intact. MPlace the trout in a large pan and add the milk, salt and pepper. Turn the trout in the mixture.Remove the trout without patting it dry and dredge on all sides in flour seasoned with salt and pepper. Heat the oil for deep frying, about 325 degrees. Add the trout and fry until golden brown and cooked through, about 8 minutes.Remove the trout. Drain on absorbent toweling. Sprinkle with salt and serve with tartar sauce on the side and lemon wedges as garnish.The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975.
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