Fish and Seafood

[Guardian Angel]

Salmon Benedict

1 tsp white vinegar
8 large eggs
4 English muffins split and lightly toasted
2 reserved grilled salmon fillets
8 slices smoked Gouda or smoked mozzarella cheese
2 tbls fresh chives, chopped

Preheat the broiler.  Fill a large pot with 3 inches of water.  Bring water to a simmer over medium heat.  Add vinegar.  Carefully break the eggs into simmering water.  Cook for 2 to 3 minutes, until whites are cooked and yolks are slightly soft. (longer for fully cooked yolks)  Using a slotted spoon, remove eggs from water and dry on paper towels.  Put English muffin halves on an oil lined baking sheet.  Top each muffin half with salmon pieces and a poached egg.  Arrange cheese slices on top of eggs.  Broil for 1-2 minutes, until cheese melts.  Top with chives just before serving.

[Guardian Angel]

Bayou Gumbo

3 tbsp all-purpose Flour
3 tbsp oil
1/2 lb smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 tsp ground red pepper (cayenne)
1/4 tsp pepper
1 can (14.5 ounce) diced tomatoes, undrained
1 pkg (12 ounce) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart slow cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours,. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

[Guardian Angel]

Chipotle Cream Shrimp
 
1 cup all-purpose flour
4 tablespoons chopped fresh cilantro, divided
1-1/4 teaspoons salt, divided
1 teaspoon black pepper
2 pounds raw jumbo shrimp, peeled, deveined, and tails left on
6 tablespoons (3/4 stick) butter
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons Worcestershire sauce
2 tablespoons chopped canned chipotle peppers in adobo sauce
2 garlic cloves, minced
   
In a shallow dish, combine the flour, 3 tablespoons cilantro, 1 teaspoon each of salt and black pepper; mix well. Add shrimp in small batches and toss until evenly coated.   Melt butter in a large skillet over medium-high heat. Add shrimp and sauté 2 to 3 minutes per side, or until golden and cooked through. Transfer shrimp to a plate.   Add wine to skillet and stir for 1 minute, or until slightly thickened. Stir in heavy cream, Worcestershire sauce, chipotles, garlic, and remaining 1/4 teaspoon salt, and cook 1 to 2 minutes, or until heated through.
Spoon sauce over shrimp and sprinkle with remaining 1 tablespoon cilantro. Serve immediately with rice.

[Guardian Angel]

Fruity Tuna Salad Wraps

2 tablespoons lemon juice
1 teaspoon curry powder
½ cup lowfat lemon yogurt
1 12-oz can solid white tuna in water, drained
1 ½ cups seedless red grapes, cut in half
1 stalk celery, diced
¼ cup chopped dates
2 tablespoons minced red onion
2 tablespoons slivered almonds, toasted
6 large green or red leaf lettuce leaves, washed and patted dry


In a medium bowl, combine first three ingredients, mix well.
Stir in remaining ingredients except lettuce. Mix together well.
Place about 1/2 cup of tuna mixture into center of each lettuce leaf and roll up. Garnish with additional red grapes, if desired

[Guardian Angel]

Indonesian Salmon

2 salmon Steaks
1/2 cup Lemon Juice
1/2 cup Light Soy Sauce
1 Tbsp Chinese Hot Mustard
1/2 Tsp Chinese 5-spice

Mix all ingredients and Marinate salmon steaks in fridge for 4 hours, then grill or broil to desired texture.

[Guardian Angel]

Savory Tilapia

4 big pieces of Tilapia fish.
Lemon juice (1/2 cup)
Orange juice (1/2 cup)
1-14.5oz can of chopped tomatoes
Parmesan cheese (as much as you want)
Basil (1-tbsp)
Garlic powder (1-tsp)
Salt and Pepper (to taste)

Marinate fish in lemon and orange juice in fridge for about 4 hours. Melt butter in a baking pan and place fish in and sprinkle with garlic, basil, salt and pepper (to taste). Bake at 350 for about 5 minutes and pour chopped tomatoes over fish, and bake for another 15 to 20 minutes or until fish is flakey, sprinkle parmesan cheese over fish and tomatoes. Serve with your favorite vegetables and salad.

[Guardian Angel]

Potato Salmon Patties


1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4  teaspoon dried dill weed
1/4  teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil (or vegetable oil)

In a medium bowl, mix salmon, eggs, seasoned  bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt and salt and pepper. Form mixture into patties about 1/2 inch thick.

Heat olive oil in a medium skillet over medium heat.  Cook patties about 5 minutes on each side, until lightly browned.  Good served with sauce recipe that follows.

Lemon Sauce For Salmon Patties

2 tablespoons butter
4 teaspoons all-purpose flour
3/4 cup milk
2 tablespoons lemon juice (or more to taste)
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Melt butter in small saucepan over medium heat.  Stir in flour to form a smooth paste. 
gradually stir in milk, bring to a boil, stirring constantly.  Continue to stir, cook for 2 minutes or until thickened.  Remove from heat, and stir in lemon juice, salt and cayenne pepper.

[Guardian Angel]

Bouillabaisse

1 lg onion, chopped 
3 ribs celery & leaves, chopped 
2 cloves garlic, minced 
1/2 cup olive oil 
2 cups clam juice 
1/4 cup parsley, chopped 
3 lg tomatoes, diced 
2 tsp salt 
1/2 tsp thyme 
1 tbsp paprika 
1/2 cup dry white wine 
1 pinch saffron 
1 dash hot pepper sauce 
3 lb mixed fish (halibut, etc.) 
1 lb lobster tails (optional) 
1 lb crabmeat (optional) 
1 lb shrimp, shelled, deveined 
2 doz clams, mussels or scallops 

Put all ingredients, except seafood, in Crock Pot.  Cover and cook on low  4 to 6 hours (high 2 to 4 hours).  Add seafood.  Cover and cook on high 1 to 3 hours.  Serve in large heated bowls.  Garnish with fresh parsley and crusty French or sour dough bread.