Seafood Recipes - Healthy Weight Loss Diet

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Fillets Of Flounder In Lemon Parsley Butter Firecracker Grilled Alaskan Salmon Fish Fish & Brewis Fish & Cheese Chowder Fish & Leek Chowder Fish & Mushrooms Fish & Potato Platter Fish & Stoffle Fish & Tomato Zucchini Saffron Coulis Fish 'n Chips 'n Peas Fish 'n Flakes Fish A La Lyle Fish And Potato Platter Fish Aspic Fish Baked In Coconut Chutney Fish Baked In Sour Cream Fish Baked~ Broiled~ Or Barbecued In Foil Fish Broth (Brodo Di Pesce) Fish Broth With Oysters & Saffron Fish Brown Sauce Fish Cakes #1 Fish Cakes #2 Fish Caribbean With Herbed Wine Sauce Fish Casserole Fish Chowder I Fish Chowder II Fish Citrus Salad Fish Clams & Corn Chowder Fish Courtbouillon Fish Creole Fish Curry Fish Cutlets With Curry Sauce Fish Devine Fish Dish Fish En Escabeche Fish Fantastic & Fast Fish Filets With Winter Salad Fish Fillets Fish Fillets Au Gratin Fish Fillets Au Gratin #2 Fish Fillets In Garlic Butter Fish Fillets In Zucchinni Cream Fish Fillets With Asian Vegetables Fish Fillets With Tomatoes Capers & Olives Fish From Tipitapa (Pescado A La Tipitapa) Fish Fumet Fish Gourmet Fish House Barbecue Fish House Punch Fish In Adobo Sauce Fish In Aspic Fish In Cilantro Sauce
Fish In Fiery Lemon-Coriander Sauce Fish In Foil Fish In Horseradish Sauce Fish In Hot Fanny Sauce Fish In Mandarine & Parsley Sauce Fish In Moroccan Charmoula Sauce Fish In Orange Juice Fish In Pineapple-Lime Sauce Fish In Sweet & Sour Sauce Wih Coconut-Rice Fish In Tomato-Wine Sauce Fish In Wine Casserole Fish Kabobs Fish Lemongrass Fish Marinade Fish Marinated In Herbed Olive Oil Fish Mustard Curry Fish Nuggetts Fish On A Stick Fish Piccata Fish Pie Fish Piquant - Psari Savore Fish Saute (Sudado) Fish Saute In Coconut Milk Fish Slices~ Peking Style Fish Souffle Fish Soup Fish Soup With Fennel Fish Steamed In Napa Cabbage - *p Cooking Cla Fish Stew Fish Stew With Herbs Fish Stock Fish Straight From The River - Oz Fish Stuffed Peppers With Orzo Fish Taco Brochettes Fish Tacos Fish Tacos In-A-Hurry Fish Timbales With Curry Sauce Fish With Capersauce Fish With Garlic Salsa Fish With Rice Wine Fish With Summer Vegetables Fish With Tomato & Caper Sauce Fish With Vegetable Sauce Fish-Chowder Fish-Stuffed Bean Curd Fish: Shrimp Creole Fisherman Chowder Fisherman's Bouillabaisse Fisherman's Brewis Fisherman's Catch Fisherman's Cioppino Fisherman's Pie Fisherman's Soup
Page 1 and 2: Ultimate Collection Of Seafood Reci
Page 3 and 4: Asparagus & Crab Strata Asparagus &
Page 5 and 6: Barbecue Fish Sauce Barbecue Salmon
Page 7 and 8: Calvert's Pecan Flounder Camp Tuna
Page 9 and 10: Clam Casserole Clam Casserole 2 Cla
Page 11 and 12: Crab Filling Crab Filo Appetizers C
Page 13 and 14: Crawfish Of Shrimp Etouffee Crawfis
Page 15: Dried Kingfish Drunken Crab Bisque
Page 19 and 20: Fried Lake Trout Fried Oyster Hot P
Page 21 and 22: Grilled Spiced Fish Grilled Swordfi
Page 23 and 24: Italian Style Fish And Vegetables I
Page 25 and 26: Oyster St. Laurent Oyster Stew Oyst
Page 27 and 28: Quick Crab Cakes Quick Crawfish Jam
Page 29 and 30: Seafood Gumbo Seafood Lasagna Seafo
Page 31 and 32: Trout In Wine Trout Marguery Trout
Page 33 and 34: 1/2 cup soft breadcrumbs 8 oz angel
Page 35 and 36: Another Tuna Casserole 1 can solid
Page 37 and 38: Asparagus & Crab Meat Soup (Mang Ta
Page 39 and 40: medium-high heat. Lower the heat to
Page 41 and 42: Cook the onion, celery, and potatoe
Page 43 and 44: 2 sticks butter, room temp 1 cup fr
Page 45 and 46: high heat. Saute onions, celery, be
Page 47 and 48: 1/3 cup shrredded monterey jack 1 c
Page 49 and 50: 1 1/2 lb potatoes; peeled 1 lb whit
Page 51 and 52: 1 each garlic clove, mince/browned
Page 53 and 54: 1/4 teaspoon black pepper, ground 1
Page 55 and 56: the crumbs browned. Serve garnished
Page 57 and 58: Baked Smoked Salmon & Feta Cheese E
Page 59 and 60: 2. Add celery, onion and green pepp
Page 61 and 62: 1/2 cup ground black pepper 12 each
Page 63 and 64: 1/2 cup red wine vinegar 1 tablespo
Page 65 and 66: Directions: Drain juice from clams
Page 67 and 68:
1 diced 5 small can minced clams or
Page 69 and 70:
Dice the onions and salt pork, then
Page 71 and 72:
cayenne pepper to frying pan. Cook,
Page 73 and 74:
20 medium clams 8 cloves fresh garl
Page 75 and 76:
plates with hot rice.# Crab & Aspar
Page 77 and 78:
or margarine and French dressing wi
Page 79 and 80:
Crab Artichoke Heart & Pasta Casser
Page 81 and 82:
1 garlic to taste 1 pinch cayenne p
Page 83 and 84:
juice. Stir over high heat until mo
Page 85 and 86:
from pan, roll up and cut into thin
Page 87 and 88:
Crab Dip #1 1/2 cup mayonaise 1/2 c
Page 89 and 90:
1 sliced tomato 1/2 cup sliced cucu
Page 91 and 92:
1 egg; hard-cooked, sieved 6 drop w
Page 93 and 94:
1 lb fresh crab meat 1/4 lb fresh m
Page 95 and 96:
Crab Muffins 1/2 lb crabmeat (7 oz.
Page 97 and 98:
1 lb crab meat 1 can cream of celer
Page 99 and 100:
Crab Rice 1 stephen ceideburg 2 gre
Page 101 and 102:
Crab Salad W/2 Dressings 1 pkg froz
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1/8 teaspoon freshly ground pepper
Page 105 and 106:
place cracker meal in a flat pan, m
Page 107 and 108:
Crab Tarts 3 large eggs, beaten 1 1
Page 109 and 110:
Crab~ Chili~ Cheese 8 oz cream chee
Page 111 and 112:
(*) to test for set: remove pan fro
Page 113 and 114:
1 cup grated sharp cheddar cheese 1
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1 cup chopped onion 1 cup chopped g
Page 117 and 118:
1 each loaf french bread, large 1/2
Page 119 and 120:
Crab-Topped Shrimp 12 each large sh
Page 121 and 122:
enough. Remove the cobs and serve.
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1 tablespoon parsley -- finely chop
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Crawfish Jambalaya 1 lb crawfish ta
Page 127 and 128:
1 the fresh green part) 4 tablespoo
Page 129 and 130:
----BILLS20086---- 1/2 cup butter 2
Page 131 and 132:
Creamy Trout Mousse 2 trouts (6 oz
Page 133 and 134:
alls, mix all the ingredients toget
Page 135 and 136:
Deviled Clams 1 pint clams 1 clove
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3 cup cooked crab meat, flaked. 1/4
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the dill and chives. Allow the mixt
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1/2 teaspoon salt 1/2 teaspoon oreg
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2 tablespoon flour 1 cup milk, or m
Page 145 and 146:
4 quart water 2 lb cubed cooked ham
Page 147 and 148:
Fish Aspic 2 lb white fish trimming
Page 149 and 150:
: Ed Post : American Information Te
Page 151 and 152:
1 onion; chopped 3 garlic clove; ch
Page 153 and 154:
1 salt (to taste) 1 oil (for deep f
Page 155 and 156:
1 1/2 cup water 24 stuffed olives w
Page 157 and 158:
2 teaspoon ground cumin 1 dash salt
Page 159 and 160:
Garlicky Clam Dip 8 oz cream cheese
Page 161 and 162:
Ginger Fish Rolls 213 gm canned ala
Page 163 and 164:
Meanwhile, mix the remaining ingred
Page 165 and 166:
3 oz sea bass fillet, skin on 1 tab
Page 167 and 168:
Gorton's New England Clam Chowder 2
Page 169 and 170:
Grilled Shark To Die For 0.50 cup s
Page 171 and 172:
small saucepan and bring to a boil.
Page 173 and 174:
1/4 c chopped mixed herbs -- (i.e.
Page 175 and 176:
4 tuna steaks, cut from the belly 2
Page 177 and 178:
Grill steaks 3 to 4 minutes per sid
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tomato in half, scoop out seeds and
Page 181 and 182:
1 tablespoon butter 1 lb white fish
Page 183 and 184:
2 can (6 1/2oz each) chunk-style 1
Page 185 and 186:
Of The Fillet. Sprinkle With 1 1/2
Page 187 and 188:
High Country Fried Trout - Oz 2 eac
Page 189 and 190:
2 teaspoon worchestershire sauce 7
Page 191 and 192:
Pound into a paste the onions, garl
Page 193 and 194:
3 oz cream cheese, cut into 1/4 1/4
Page 195 and 196:
Indian Broiled Fish With Many Spice
Page 197 and 198:
1 whole bangus (about 2 lbs) or whi
Page 199 and 200:
L.j's Juicy Bbq Salmon. 4 lb salmon
Page 201 and 202:
1 large leek, white part only, 1 tr
Page 203 and 204:
* Thaw peas before using in this sa
Page 205 and 206:
Maine Fish Chowder 1/4 lb salt pork
Page 207 and 208:
13 oz crab; 2 cns 6 each english mu
Page 209 and 210:
heat through. Place a slice of toas
Page 211 and 212:
1/4 teaspoon white pepper 1/4 teasp
Page 213 and 214:
the peeled cloves,which will be ver
Page 215 and 216:
----YIELD---- 2 lb fish slices (rai
Page 217 and 218:
4 bass, cleaned, head and 1 tails r
Page 219 and 220:
Panfried Lake Trout Fillets In Temp
Page 221 and 222:
24 oysters 1 tablespoon wine, sherr
Page 223 and 224:
1 flour 1 olive oil 1. Saute pepper
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from under the lid, cook 7 minutes
Page 227 and 228:
1 whole shallot -- thinly 1 sliced
Page 229 and 230:
orange juice, lemon juice, garlic p
Page 231 and 232:
Brush the Basic Pesto on top of eac
Page 233 and 234:
Pot-Roasted Salmon With Olives & Pr
Page 235 and 236:
1 cayenne pepper to taste 1. Melt b
Page 237 and 238:
Rainbow Trout Provencale 2 tablespo
Page 239 and 240:
utter. It will begin to brown and f
Page 241 and 242:
1/3 cup chopped fresh basil or 1 te
Page 243 and 244:
carbohydrate, 8 g fat (1 g saturate
Page 245 and 246:
Rotini & Crab 8 oz rotini -- or cor
Page 247 and 248:
Run Down (Salt Catfish & Tomatoes)
Page 249 and 250:
Salmon Rollups 7 3/4 oz salmon (dra
Page 251 and 252:
Salmon Steaks In Herb Blankets 4 sa
Page 253 and 254:
and half that number of ends. Plung
Page 255 and 256:
1/2 lb cold cooked salmon or trout
Page 257 and 258:
Position rack in center of oven and
Page 259 and 260:
2 cup pasta, tri-colored spiral 1 c
Page 261 and 262:
seconds. Return mixture to skillet,
Page 263 and 264:
until brown on both sides. Remove f
Page 265 and 266:
scallops. Arrange coated scallops i
Page 267 and 268:
cooked rice, salsa, cilantro leaves
Page 269 and 270:
owls. Spoon some gazpacho around th
Page 271 and 272:
2 med. onions, chopped 2 tablespoon
Page 273 and 274:
10 crab legs or several hard shell
Page 275 and 276:
4 oz canned mushrooms 1 can (10 oz)
Page 277 and 278:
Steamed Fish And Spinach 16 oz pkg
Page 279 and 280:
Stir-Fried Scallops In A Basket 12
Page 281 and 282:
In a frying pan or wok, heat 1 tabl
Page 283 and 284:
Trout Appetit With Remoulade Sauce
Page 285 and 286:
3 cup torn lettuce 1 each apple 1 e
Page 287 and 288:
1 tablespoon lemon juice 1/2 teaspo
Page 289 and 290:
four 1/2-inch thick patties. In non
Page 291 and 292:
Drain on paper towels and serve hot
Page 293 and 294:
Adobong Isda (Fish In Tangy Sauce)
Page 295 and 296:
1 cup ; water ----BECHAMEL THICK SA
Page 297 and 298:
Alaska Salmon & Avocado Pasta Salad
Page 299 and 300:
Nutrients Per Serving: Calories: 23
Page 301 and 302:
Alaskan Fish Bake 1/2 cup carrot,sh
Page 303 and 304:
educe to 1 cup. Set aside. Meanwhil
Page 305 and 306:
Almond Tuna & Rice 1 can veg-all mi
Page 307 and 308:
1 teaspoon basil 1 teaspoon pepper
Page 309 and 310:
ushed with oil, about 4 to 6 inches
Page 311 and 312:
1 no ingredients 1 lg cucumber -- (
Page 313 and 314:
12 slices white bread, cubed 1 1/2
Page 315 and 316:
tablespoon fr Mix this with the dry
Page 317 and 318:
about 3-1/2 inches long. Bake in 27
Page 319 and 320:
1/4 lb jalapeno cheese -- grated 1/
Page 321 and 322:
1/3 cup vegetable oil 2 tablespoon
Page 323 and 324:
Definitely peel the celery stalks f
Page 325 and 326:
1/2 chopped onions 1/4 teaspoon sav
Page 327 and 328:
Mix all the ingredients except the
Page 329 and 330:
1/3 cup olive oil 1 salt and pepper
Page 331 and 332:
Barbecued Salmon With Basil 4 salmo
Page 333 and 334:
Barbecued Skewers Of Fish - Seekh K
Page 335 and 336:
Date: Mon, 28 Oct 1996 22:13:41 ~05
Page 337 and 338:
2 cup fish stock or water 1 cup raw
Page 339 and 340:
thick. Sprinkle both sides with rem
Page 341 and 342:
2 tablespoon unsalted oleo (1/4 sti
Page 343 and 344:
Put gingersnaps and sugar in s kill
Page 345 and 346:
Melt the remaining 1 tablespoon but
Page 347 and 348:
Reduce at a rolling boil to half it
Page 349 and 350:
1 finely diced 1 large purple onion
Page 351 and 352:
until they are golden brown. For CA
Page 353 and 354:
Boned Oysters 1 karen mintzias 12 o
Page 355 and 356:
Brattens Famous Clam Chowder 1 cup
Page 357 and 358:
minutes. Open top of foil and shape
Page 359 and 360:
1 fresh dill sprigs Rinse steaks un
Page 361 and 362:
----TUNA---- 5 large tomatoes; peel
Page 363 and 364:
Combine first 7 ingredients in medi
Page 365 and 366:
Broiled Salmon Fillets With Fennel
Page 367 and 368:
Reserve 2 tablespoons. Pour remaind
Page 369 and 370:
one layer in baking dish. Broil 3 m
Page 371 and 372:
1 each striper, six-pound 1/2 cup s
Page 373 and 374:
Broiled Trout With Raisins 6 trout
Page 375 and 376:
Put the trout in a dish, add the mi
Page 377 and 378:
the hot oil for about 1 minute. Fli
Page 379 and 380:
1 quart water 2 teaspoon old bay se
Page 381 and 382:
4 cup cooked rice Saute in margarin
Page 383 and 384:
1 teaspoon minced garlic 3/4 cup ch
Page 385 and 386:
Yield: 12 mushrooms. California-Sty
Page 387 and 388:
2 1/2 tablespoon water, more if nec
Page 389 and 390:
NOTE: If the fish head is dropped i
Page 391 and 392:
3 lb fillet, white fillet 3/4-in 4
Page 393 and 394:
Serves 6. Catfish & Crawfish Mold 1
Page 395 and 396:
1 block butter 2 lb catfish 1 salt,
Page 397 and 398:
1 tablespoon chopped coriander; (or
Page 399 and 400:
1 rice, hot, cooked Cut fillets int
Page 401 and 402:
over each fillet. Yield: 4 servings
Page 403 and 404:
1 steaks 1 tablespoon substitute it
Page 405 and 406:
melted margarine on grill or in ski
Page 407 and 408:
4 catfish or trout fillets -- : (6
Page 409 and 410:
flakes easily when tested with a fo
Page 411 and 412:
pan to heat and stir constantly unt
Page 413 and 414:
1 some mushrooms -- sliced 1 flour
Page 415 and 416:
steaks. Garnish with mint sprigs. S
Page 417 and 418:
Charlene Prickett's Crab Salad With
Page 419 and 420:
undiluted and heated. Randy Rigg Ch
Page 421 and 422:
Cheesy Garden Tuna-Filled Crepes (M
Page 423 and 424:
2 celery stalks 1/2 cup butter 1/4
Page 425 and 426:
1/2 cup heavy cream 18 oysters 2 ta
Page 427 and 428:
Chile Tuna Sea Shells 6 green chile
Page 429 and 430:
over medium-high heat. Add fillets;
Page 431 and 432:
1 parsley sprigs 1 lemon wedges 1 c
Page 433 and 434:
cook than the previous recipes but
Page 435 and 436:
5 tablespoon vinegar 3 1/2 tablespo
Page 437 and 438:
1 stephen ceideburg 1 1/2 cup brocc
Page 439 and 440:
Heat wok until hot & add 2 Tbs oil,
Page 441 and 442:
Chop Suey With Tuna 2 stalks celery
Page 443 and 444:
The soup should be served as soon a
Page 445 and 446:
In small saucepan, combine water, w
Page 447 and 448:
1/2 tablespoons oil. Arrange in a s
Page 449 and 450:
Combine olive oil, lemon. mustard,
Page 451 and 452:
still- liquid aspic and arrange on
Page 453 and 454:
Confetti Macaroni & Tuna Salad 3/4
Page 455 and 456:
4 lb sole, flounder, rock cod, or 1
Page 457 and 458:
possible. Return strained mixture t
Page 459 and 460:
1/2 tablespoon dried parsley flakes
Page 461 and 462:
Creamed Scallops In Wine Sauce (Coq
Page 463 and 464:
1 lb favorite pasta shape uncooked
Page 465 and 466:
1/2 lb fresh lump crabmeat -- shell
Page 467 and 468:
5 filo sheet; thawed 3 tablespoon b
Page 469 and 470:
1 ts minced garlic 1/2 c all-purpos
Page 471 and 472:
2 tablespoon pimiento,diced 2 table
Page 473 and 474:
Creole Fish Soup 1 lb red snapper,b
Page 475 and 476:
Crepes With Salmon Filling 6 tables
Page 477 and 478:
lentils: 5 cups blanched lentils 1/
Page 479 and 480:
1 tablespoon chinese yellow wine (o
Page 481 and 482:
1 can (14.75 oz's.) alaska salmon 2
Page 483 and 484:
1 . crushed 1/2 teaspoon paprika 1/
Page 485 and 486:
1/3 cup bell pepper, green; chopped
Page 487 and 488:
NOTE: If you prefer, you can slice
Page 489 and 490:
From: On the Wild Side - Alaska Can
Page 491 and 492:
1/2 teaspoon curry powder 1/4 teasp
Page 493 and 494:
1/4 cup flour 1 3/4 lb scallops 4 t
Page 495 and 496:
Add salt and pepper to taste. Cover
Page 497 and 498:
1 teaspoon dulse flakes, pulverized
Page 499 and 500:
1/2 cup peeled, sliced carrots 1/4
Page 501 and 502:
2 cup crab meat [flaked] 1 cup mayo
Page 503 and 504:
1/2 medium onion; sliced 6 whole bl
Page 505 and 506:
3 tablespoon soy sauce 2 tablespoon
Page 507 and 508:
2 large eggplants, split lengthwise
Page 509 and 510:
ones before serving. NOTE:Use a gla
Page 511 and 512:
Recipe By : Kip Jones Fillet Of Cat
Page 513 and 514:
Place butter, almonds, and lemon ju
Page 515 and 516:
trout. Saute on one side for about
Page 517 and 518:
Fish 1 no ingredients Blue, mackere
Page 519 and 520:
1 teaspoon black pepper 1 teaspoon
Page 521 and 522:
strips of bacon. Paprika, chives or
Page 523 and 524:
1/2 cup fresh cilantro leaves 1/4 c
Page 525 and 526:
over medium-high heat until softene
Page 527 and 528:
1 lb fish, haldock 1 1/2 cup potato
Page 529 and 530:
1 small onion, diced 2 cup milk, sc
Page 531 and 532:
until you have about 2 cups (about
Page 533 and 534:
Fish Cutlets With Curry Sauce 1 tab
Page 535 and 536:
6 tablespoon flour, all-purpose 1 1
Page 537 and 538:
Fish Fillets With Asian Vegetables
Page 539 and 540:
Fish From Tipitapa (Pescado A La Ti
Page 541 and 542:
In small saucepan, combine tomato s
Page 543 and 544:
Fish In Cilantro Sauce 2 lb fish fi
Page 545 and 546:
2 teaspoon salt 6 cup water 2 lb fi
Page 547 and 548:
vegetables. Season with salt and pe
Page 549 and 550:
1 deciliter coconut flakes 1/2 teas
Page 551 and 552:
1/4 cup vinegar 1 teaspoon salt 1/4
Page 553 and 554:
the lime juice in a bowl. Heat the
Page 555 and 556:
oil and seasoning over and let stan
Page 557 and 558:
knife. *May be cooked ahead to here
Page 559 and 560:
1. Mix marinade, plop fish slices i
Page 561 and 562:
vegetables through a seive (straine
Page 563 and 564:
their juices), stock and wine. Tie
Page 565 and 566:
Posted by Stephen Ceideberg; Octobe
Page 567 and 568:
8 oz flounder fillets -- breaded 1
Page 569 and 570:
2 lb cod fillets* 2 tablespoon marg
Page 571 and 572:
Simmer for 15 minutes then add 3 ta
Page 573 and 574:
utter if needed. On a low heat add
Page 575 and 576:
Fisherman's Pie 3 cup potatoes, mas
Page 577 and 578:
1 teaspoon fennel seeds, lightly 1
Page 579 and 580:
3 cloves garlic, minced 1/2 head ic
Page 581 and 582:
smooth pur‚e. As you proceed, use
Page 583 and 584:
Florida Fish Stew 2 oz olive oil 1
Page 585 and 586:
1/8 teaspoon white pepper 1/2 cup s
Page 587 and 588:
Flounder In Sweet-Sour Sauce 3 lb f
Page 589 and 590:
1 strips 1 medium onion, chopped 1
Page 591 and 592:
other method of sealing tightly. Le
Page 593 and 594:
This dipping sauce is perfect for a
Page 595 and 596:
deep red and firm. Be careful not t
Page 597 and 598:
----SAUCE---- 1 tablespoon butter 1
Page 599 and 600:
and paprika. Saute for 1-2 minutes,
Page 601 and 602:
Makes 8 servings. Nutrition informa
Page 603 and 604:
glass, enamel or stainless steel ba
Page 605 and 606:
2 tablespoon olive oil (or more) 1
Page 607 and 608:
2 lb salmon fillets -- or steaks 2
Page 609 and 610:
inches in diameter and be warm. Pre
Page 611 and 612:
fish and pat dry with paper towel.
Page 613 and 614:
Reprinted from Sunset Magazine, Jul
Page 615 and 616:
** - or chopped fresh lemon leaves#
Page 617 and 618:
Thread the seafood on the skewers,
Page 619 and 620:
sauce, onion, ginger, sesame seeds
Page 621 and 622:
Grilled Rockfish With Garlic & Basi
Page 623 and 624:
1 1/2 lb salmon fillets 1/2 cup oil
Page 625 and 626:
6 salmon steak 1 cup wine, white 1/
Page 627 and 628:
Place salmon fillets on heavy large
Page 629 and 630:
Grilled Scallops & Kale With A Fres
Page 631 and 632:
Grilled Shark 1 filet of shark 1 sl
Page 633 and 634:
2 tablespoon honey 4 tablespoon but
Page 635 and 636:
Hot & Sour Seafood Soup 1 stephen c
Page 637 and 638:
clams. Heat before serving with Mel
Page 639 and 640:
1 medium onion, finely diced 2 teas
Page 641 and 642:
Hot Crabmeat Appetizer 1 gary weyba
Page 643 and 644:
1 or light meat tuna, drained 2 tab
Page 645 and 646:
This recipe is from Jack Azud of Ea
Page 647 and 648:
with crusty french bread using this
Page 649 and 650:
14x10-inch rectangle. Transfer to p
Page 651 and 652:
a quick and easy dish. Great with s
Page 653 and 654:
6 oz rice wine vinegar 2 oz soy sau
Page 655 and 656:
Jungle Curry With Catfish - Gaeng P
Page 657 and 658:
dip the crawfish or shrimp in the s
Page 659 and 660:
eady to serve. Chop the green onion
Page 661 and 662:
garlic, shallot, or onion may also
Page 663 and 664:
g SaturatedFat, 1 g Monounsaturated
Page 665 and 666:
1 lb monkfish filets, cut into cube
Page 667 and 668:
1 tablespoon flour 1/2 cup broth, w
Page 669 and 670:
Calories...........330 Saturated Fa
Page 671 and 672:
Oven Baked Crab Cakes From The Sea
Page 673 and 674:
Oven Fried Ocean Whitefish Parmesan
Page 675 and 676:
1 dash of red pepper flakes 1 cilan
Page 677 and 678:
1 2 piece ginger, peeled 1 cut in j
Page 679 and 680:
2 cup heavy cream 36 shucked oyster
Page 681 and 682:
3 hard-cooked eggs, sliced 2 tables
Page 683 and 684:
and thyme, and saute' until the gar
Page 685 and 686:
til brown. Oyster Po'boy ----LISA C
Page 687 and 688:
1 medium onion, finely chopped 1/2
Page 689 and 690:
Oyster Spaghetti 3 dz fresh oysters
Page 691 and 692:
1/8 teaspoon cinnamon; ground 1 cay
Page 693 and 694:
1 each clove garlic (finely chopped
Page 695 and 696:
Oysters Bingo (Fried Oysters) 1 oz
Page 697 and 698:
measure or bowl, uncovered, on high
Page 699 and 700:
~465800 Oysters Thomas 16 large oys
Page 701 and 702:
Make the sauce first. In a bowl set
Page 703 and 704:
Peppered Seafood Sausage 1 lb fish
Page 705 and 706:
1 6 oz. salmon steak or 1 filet 1 c
Page 707 and 708:
Quebec Poached Salmon 4 salmon stea
Page 709 and 710:
Rubio's Fish Tacos 12 cod or favori
Page 711 and 712:
"I might be so presumptious as to s
Page 713 and 714:
Rice Filling 2 tbs butter 1/2 cup c
Page 715 and 716:
2 teaspoon grated onion 1 teaspoon
Page 717 and 718:
8 oz cream cheese 1 teaspoon horser
Page 719 and 720:
Heat peanut oil in medium hot wok;
Page 721 and 722:
1/2 tablespoon finely minced garlic
Page 723 and 724:
underneath to assist rolling tightl
Page 725 and 726:
Sauteed Scallops With Feta 1/2 larg
Page 727 and 728:
Scallops Provencal ----PHILLY.INQUI
Page 729 and 730:
Scallops Zinfandel 7 scallops 2 cho
Page 731 and 732:
Sea Bass In Cilantro 2 lb sea bass
Page 733 and 734:
1 tablespoon butter 1 1/2 teaspoon
Page 735 and 736:
3 lb fresh shrimp 3 cup vegetable o
Page 737 and 738:
3. Add fish; simmer and stir gently
Page 739 and 740:
1 small lemon wedge 1 salt and pepp
Page 741 and 742:
Smallmouth A La Spednik Sauteed Bas
Page 743 and 744:
Smoked Salmon Spread 12 oz philly f
Page 745 and 746:
Smoked Tuna Pate 1 lb smoked tuna o
Page 747 and 748:
Cook celery and onion in butter til
Page 749 and 750:
1/4 cup lemon juice 1/2 cup olive o
Page 751 and 752:
1 tablespoon shao-hsing wine, * or
Page 753 and 754:
2 lb whole fish (cleaned weight) 1
Page 755 and 756:
Stuffed Fish Fillets 2 tablespoon r
Page 757 and 758:
salmon turns whiteon bottom. Add he
Page 759 and 760:
with additionalPace Picante Sauce;
Page 761 and 762:
stirring, until mixture is bubbly.
Page 763 and 764:
Trout Stuffed Japanese Style 1/4 lb
Page 765 and 766:
macaroni and 1 cup of the cheese. T
Page 767 and 768:
Pack into a well-oiled 3-cup loaf p
Page 769 and 770:
Whisk ingredients in small bowl. Po
Page 771 and 772:
all the carrots. Rinse the potatoes
Page 773 and 774:
underneath the skin is gray, scrape
Page 775 and 776:
2 cup processed american cheese 2 c
Page 777 and 778:
From "The Classic Cuisine of Vietna
Page 779 and 780:
cup butter in large skillet. Brown
Page 781 and 782:
1-inch thick and weigh about 5 ounc
Page 783 and 784:
Bring to a boil and add the Gruyere
Page 785 and 786:
Place terrine in a larger baking pa
Page 787 and 788:
6 fish steaks, tamure (snapper), or
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2 tablespoon butter 1/2 teaspoon sa
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and lemon juice. Place fennel leave
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Place the fish fillets on a rack se
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Baked Salmon With Caper Sauce 2 tab
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with salt and pepper. Combine butte
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Baked Trout With Fennel 1 large fre
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1/4 cup grated parmesan cheese 1/2
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careful, as the butter may flame up
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1/2 teaspoon basil 1/2 teaspoon ore
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among fillets. Wrap each fillets ar
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put trout on top of onion. Spread o
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Clam Chowder - New England Home Sty
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Heat thoroughly until cheese melts
Page 815 and 816:
acon squares on each one and broil
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-or whole catfish 1 ts Cayenne Pepp
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1. Combine cornmeal, cheese, flour,
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* A salmon and cheese pie flavored
Page 823 and 824:
one day ahead and frozen. Do not th
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1 tablespoon cornstarch 1/4 cup wat
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1/2 cup crab 1 1/2 cup cooked rice
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1 egg 1 tablespoon prepared mustard
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Protein; 20g Carbohydrate; 182mg Ch
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peppers and chives. Sprinkle some c
Page 835 and 836:
3 tablespoon fresh parsley; - chopp
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Makes 6 servings. Recipe courtesy o
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sparkling wine. Crab Enchiladas Wit
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for about 1 minute. Add the cream a
Page 843 and 844:
Crab Meat Alma 1 each stick butter
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8 oz neufchatel cheese, softened 8
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eing careful not to break the piece
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puffed and golden brown 35-45 minut
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to platter. Blend hollandaise sauce
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1/2 cup blackberry puree 1/2 cup sa
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3/4 cup milk 2 teaspoon lemon rind,
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Combine all other ingredients to ma
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1 cup mayonnaise 3/4 cup finely cho
Page 861 and 862:
vegetable cooking spray (or use som
Page 863 and 864:
For filling, combine crabmeat, wate
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high fire abt. 20 min. Add baked cr
Page 867 and 868:
the vegetables and 1 T of the seaso
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1 cup parsley -- chopped 3 cup rice
Page 871 and 872:
8 oz celery 1/2 each leek 2 each ga
Page 873 and 874:
sauce. Stir in: 1 tablespoon finely
Page 875 and 876:
2 cup fish fumet 2 cup heavy cream
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and pork fat; pulse/start to mince.
Page 879 and 880:
Mix fix, breadcrumbs, and parsley.
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1/2 cup bread crumbs 1 teaspoon but
Page 883 and 884:
and put into a serving platter and
Page 885 and 886:
Drago's Char-Broiled Oysters 16 oys
Page 887 and 888:
Pour the oil into a deep frying pan
Page 889 and 890:
Drain and flake crabmeat; combine r
Page 891 and 892:
water starts to steam, add basket o
Page 893 and 894:
To the pasta, add the butter, peas,
Page 895 and 896:
sauce and stir and cook 1 minute. T
Page 897 and 898:
1 teaspoon oregano 1/4 cup onion, m
Page 899 and 900:
1 tablespoon sesame oil 1 oz ginger
Page 901 and 902:
3 slices lemon Cut tin foil into 12
Page 903 and 904:
Fresh Halibut Baked With Smoked Sal
Page 905 and 906:
with one fourth of the spinach mixt
Page 907 and 908:
1 teaspoon worcestershire sauce 1/4
Page 909 and 910:
4 oz fresh fish fillets 3/4 cup dri
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Fried Fish With Whole Garlic 1 lb f
Page 913 and 914:
Fried Oysters Wrapped In Bacon 12 e
Page 915 and 916:
Gifilte Fish From A Jar 1 large jar
Page 917 and 918:
1/4 cup balsamic vinegar 1 tablespo
Page 919 and 920:
1 slice whole grain bread 1 oz slic
Page 921 and 922:
Grilled Fish In Foil 1 lb fish fill
Page 923 and 924:
shark flakes when tested with a for
Page 925 and 926:
4 fresh swordfish steaks 1/2 cup li
Page 927 and 928:
1. Spread one side of each slice of
Page 929 and 930:
1/4 cup butter, unsalted; room temp
Page 931 and 932:
Haddock & Sweetcorn Chowder 2 teasp
Page 933 and 934:
He-Man's Tuna Noodle Casserole 6 oz
Page 935 and 936:
Mix together grated cheese and brea
Page 937 and 938:
From: Chicken-of-the-Sea Tuna, 1990
Page 939 and 940:
several years ago, but they are cur
Page 941 and 942:
1 1/2 lb fish fillet 2 each shallot
Page 943 and 944:
oiling water for several minutes. A
Page 945 and 946:
1/4 cup flour 1/4 cup butter 1 tabl
Page 947 and 948:
1/2 teaspoon dry dill or 1/4 c fres
Page 949 and 950:
Yield: 4 servings Lemon Lime Salmon
Page 951 and 952:
Salmon: place fish skin side down i
Page 953 and 954:
aking pan.Combine soy sauce,ketchup
Page 955 and 956:
Bake patty shells according to pack
Page 957 and 958:
16 medium oysters 4 tablespoon sher
Page 959 and 960:
1/4 teaspoon salt 1 fresh ground bl
Page 961 and 962:
1 cup fish stock or low-sodium chic
Page 963 and 964:
medium-high heat and add the trout.
Page 965 and 966:
firm cod or haddock, a fish about 5
Page 967 and 968:
Partan Bree (Crab Soup) 3 cup milk
Page 969 and 970:
1 orange wedges Here is a fish reci
Page 971 and 972:
* - cut into 12 equal portions (see
Page 973 and 974:
Pesto Salmon With Pan-Roasted Potat
Page 975 and 976:
Polynesian Tuna 1 1/2 cup pineapple
Page 977 and 978:
1 tablespoon butter 1. Drain salmon
Page 979 and 980:
Rasputin's Codfish Soup 2 small who
Page 981 and 982:
* Swordfish steaks cooked with swee
Page 983 and 984:
Roasted Trout With Bacon 1/3 cup wo
Page 985 and 986:
1 cup sour cream 1 teaspoon salt 1
Page 987 and 988:
(Adapted from a recipe in "James Be
Page 989 and 990:
Clean salmon as desired and drain e
Page 991 and 992:
Scallops & Mussels, Vinaigrette 36
Page 993 and 994:
Seafood Appetizer 6 oz sole fillet
Page 995 and 996:
each cup rice. Stir and mix thoroug
Page 997 and 998:
efrigerator for 1 hour or longer.#
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1 creamed shellfish filling 1 wine
Page 1001 and 1002:
2 teaspoon cornstarch 1 tablespoon
Page 1003 and 1004:
1 pkg cream cheese,softened(3 oz) 1
Page 1005 and 1006:
Smoked Salmon Rolls With Fresh Salm
Page 1007 and 1008:
measure. Set aside. Microwave fish
Page 1009 and 1010:
Norway and Finland). : Difficulty:
Page 1011 and 1012:
Trout With Horseradish Sauce 2 4-6
Page 1013 and 1014:
5. Reansfer sauce (there should be
Page 1015 and 1016:
1/2 lb ground beef 1/2 lb ground la
Page 1017 and 1018:
Beat eggs; add milk, clam liquid, o
Page 1019 and 1020:
1 chopped 3 dozen littleneck clams,
Page 1021 and 1022:
1 1/2 lb fish fillets (your choice)
Page 1023 and 1024:
When cooked, remove to a hot servin
Page 1025 and 1026:
1 tablespoon parsley. You can serve
Page 1027 and 1028:
parsley, Worcestershire sauce, must
Page 1029 and 1030:
1. Cut the bacon up and fry. Keep h
Page 1031 and 1032:
oyster shells with mixture, top wit
Page 1033 and 1034:
Fish Saute In Coconut Milk 1 lb who
Page 1035 and 1036:
2 teaspoon salt 1/2 teaspoon finely
Page 1037 and 1038:
2 large red beets 3 cup rice vinega
Page 1039 and 1040:
are quite soft. Season with salt an
Page 1041 and 1042:
1/4 cup fresh lemon juice 2 tablesp
Page 1043 and 1044:
1 pint shucked oysters, drained 1 t
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Seafood Recipes - Healthy Weight Loss Diet

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