Fish and Seafood

[Guardian Angel]

Crabmeat Au Gratin

2 TBLS flour
2 TBLS butter or margin
1 TBLS green pepper chopped
2 TBLS green onion chopped
1 CUP milk
1 CAN grabmeat, drained
1 TBLS Sherry
1/2 CUP grated Cheddar Cheese
Bread Crumbs
Sal & Petter to taste

Make medium white sauce with flour, butter and milk.  Add pepper, onion, crabmeat, Sherry, salt & pepper.  Pour in casserole, sprinkle with bread crumbs & cheese, brown in oven, Dash of Tabasco may be added with sherry to give a piquant taste.
CAUTION: taste before adding salt.  Sauterne can be substituted for Sherry.

[Guardian Angel]

Broiled Orange Roughy

6  orange roughy fillets 
2  tablespoons white wine 
1  teaspoon grated fresh ginger 
1  tablespoon minced onions 
1  garlic clove, minced 
1/2  teaspoon lemon juice 
1/2  teaspoon soy sauce 
1/4  teaspoon crushed red pepper flakes 
2  tablespoons toasted sesame seeds 
parsley (to garnish) 

[Guardian Angel]

Baked Tilapia

6 Tilapia fillets
1/4 cup extra-virgin olive oil
4 sprigs of fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 cup coarsely chopped green olives
1/4 tsp. dried hot red pepper flakes
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 T. fresh lime juice
Preheat the oven to 400 degrees.
Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.
 

[Guardian Angel]

Nut Crusted Fish

3 Tbls seasoned bread crumbs
3 Tbls finely chopped pecans
1/4 tsp salt
Dash of pepper
3 Tbls all purpose flour
3 Tbls Milk
1/2 lb fish fillets about 1/2 inch thick
2 Tbls vegetable oil

In a shallow bowl, combine the bread crumbs, pecans, salt and pepper.  Place the flour in a shallow bowl and the milk in another bowl.  Cut fish fillets into serving size pieces if necessary.  Dredge fish in flour, dip in milk, then coat with the crumb mixture.  Heat oil in a nonstick skillet over medium heat.  Fry fish for 4-5 minutes on each side or until it flakes easily with a fork. 
 

[Guardian Angel]

Greek Fish with Vegetable sauce

1/2 cup broth
1 cup chopped onion
1 can whole chopped tomatoes undrained
1/2 cup chopped green pepper
1/2 cup fresh parsley
1 clove garlic crushed
1/2 tsp sale
1/2 tsp dried whole oregano
3 lbs fresh fish fillets
pepper
ground mace


Place broth and onion in a medium sauce pan, and bring to a boil.  Reduce heat; cover and simmer until tender.  Remove from heat; stir in next 6 ingredients.  Set aside

Place fish in a single layer on a lightly greased 15x10x1 jellyroll pan.  Spoon vegetable mix over fish.  Sprinkle lightly with pepper and mace; bake uncovered at 350 for 30 minutes or until fish flakes easily when tested with a fork.   
 

[Guardian Angel]

Spicy Red Snapper

4 6-ounce red snapper
fillets                                               
1 ½ teaspoons fresh lemon juice
1 Tablespoon vegetable oil
1/2 cup chopped green bell peppers
1/2 cup chopped onions
1/2 cup dry white wine
1 Tablespoon chopped fresh parsley
1/2 teaspoon dried basil, crumbled
1/2 teaspoon cayenne pepper
Fresh ground pepper
1 cup chopped tomatoes
1/4 cup grated Parmesan cheese
1/8 teaspoon favorite hot pepper sauce (such as Tabasco)

Prepared cooked rice to serve on the side.

Preheat oven to 350’F. Sprinkle the fillets with lemon juice. Heat oil in a skillet over med-low heat. Stir in the bell peppers and onions and cook until softened, about 5 minutes. Add the fillets and cook 1 minute per side. Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper. Cover and simmer 2 minutes.

Transfer to an ovenproof glass baking dish. Spoon tomatoes over the fish. Sprinkle with Parmesan cheese and hot pepper sauce. Bake in oven until fish is opaque, about 8 minutes. Serve immediately with rice.

[Butterfly]

Orange Roughy with Cucumber Relish

1 can (11 ounces) mandarin oranges, drained
1 small cucumber, peeled, seeded, finely chopped
1/3 cup distilled white vinegar
1 green onion, minced
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
Nonstick cooking spray
4 orange roughy fillets (about 5 ounces each)

Reserve 8 orange sections for garnish; coarsely chop remaining sections and combine with cucumber, vinegar, onion and dill.  Spray broiler pan with cooking spray; place fish on pan.  Spoon 1 tablespoon liquid from cucumber mixture over each fillet.  Broil, 3 to 4 inches from heat source, 8 to 10 minutes or until fish is cooked.  To serve, spoon cucumber relish on top of fish.  Garnish with reserved orange sections and dill sprigs.

Calories = 229
Fat = 10g
Sodium = 95mg
Cholesterol = 25mg

[Butterfly]

Oven Campout Fish with BBQ Sauce

1/4 cup minced onion
1 clove garlic, minced
1 teaspoon margarine
1 can (8 ounces) pineapple tidbits
1/2 cup bottled barbeque sauce
1 tablespoon brown sugar or honey
4 cod or red snapper fillets (1 pound)
1 tablespoon vegetable oil
Juice from 1 lemon

In skillet, saute onion and garlic in margarine until soft.  Add undrained pineapple with juice, barbecue sauce and brown sugar.  Cook over medium heat, stirring, until thickened and slightly reduced.  Brush fish with oil.  Sprinkle with lemon juice.  Broil 4 to 6 inches from heat 5 minutes.  Turn fish and continue cooking 5 to 7 minutes longer until fish is done.  Serve fish with barbecue sauce.  

Calories = 238
Fat = 6g
Sodium = 356mg
Cholesterol = 63mg

[Butterfly]

Oven Crisped Fish

1/2 cup unseasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons grated lemon peel
3/4 teaspoon marjoram
1/2 teaspoon paprika
1/4 teaspoon dried thyme leaves
1/8 teaspoon garlic powder
1 pound cod fillets
3 tablespoons lemon juice
2 tablespoons white wine
2 tablespoons oil

Heat oven to 425 degrees.  Oil 13X9X2 inch pan.  Combine bread crumbs and next 6 ingredients.  Set aside.  Rinse fillets.  Pat dry.  Combine lemon juice and wine in shallow pan.  Dip each fillet in lemon mixture, then in seasoned crumbs.  Make certain each piece is well coated.  Place fish in pan.  Drizzle evenly with oil.  Bake at 425 degrees for 20 to 25 minutes or until fish flakes easily when tested with fork.  Cut into serving size pieces, if desired.

Calories = 220
Fat = 9g
Sodium = 210mg
Cholesterol = 60mg

[Butterfly]

Wine-Poached Fish with Vegetable Sauce
The sauce is made by reducing the poaching liquid.  This process, which involves boiling down the liquid to decrease the amount ceand to concentrate the flavors, makes a richer tasting sauce.

Cooking oil
3/4 cup dry white wine
1/2 cup water
1 cup sliced fresh mushrooms
1/2 cup thinly sliced carrots
1/4 cup thinly sliced celery
1 1/2 teaspoons instant chicken bouillon granules
1/2 teaspoon dried rosemary, crushed
4 fresh or frozen halibut steaks or other fish steaks (1 to 1 1/2 pounds total)

For poaching liquid, in a lightly oiled 10 inch skillet combine dry white wine and water.  Stir in mushrooms, carrots, celery, bouillon granules, and rosemary.  Bring to boiling; reduce heat.  Simmer, covered, for 5 minutes.

Add fresh or frozen fish to skillet.  Spoon poaching liquid over fish. Simmer, covered, till fish flakes easily when tested with a fork.  Allow 6 to 8 minutes for fresh fish; 8 to 10 minutes for frozen fish.)  Using a slotted spoon, transfer the fish and vegetables to a platter; keep warm.

Boil the poaching liquid, uncovered, about 5 minutes or till reduced to about 1/3 cup.  Spoon atop fish and vegetables.  Makes 4 servings.

[SpiritMan]

From Request a Recipe:

" The biggest mistake most people make when cooking fish is to overcook it. Unlike other meats, most fish can be eaten raw, so it doesn't need to "be done all the way through." It should be moist in the center and should flake off the bone. The trick is to know when to stop."

[Butterfly]

I agree, even some restaurants over cook it.  I love salmon and I know where to order it and where not to.  I hate it when it's so dry and tasteless.  

[SpiritMan]

Most people overcook it unconsciously because they mistakenly think the longer it's cooked the safer it is.

BASIC FISH COOKING GUIDELINES:

Meaure thickest part of fish.

For fresh fish cook approx. 5-7 minutes per cm. or ten minutes per inch.

Fish is done the moment it first flakes with a fork!

[SpiritMan]

Seafood Guide

[Ray Nolan]

From Scoma's Restaurant....San Francisco.  We eat there in the 1970's.

http://www.scomas.com/Scoma%27s%20Crab%20cooking%20demo.wmv