Seafood Recipes - Healthy Weight Loss Diet

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Fisherman's Stew Fishfilet On Cabbage Salad Fishrolls With Peppers Fishy Fries Fish~ Clams & Corn Chowder Fiskepudding Eller Fiskefarse (Fish Pudding O Fiskesalat Med Pepperrotsaus (Fish Salad W/Ho Flaky Salmon Surprise Florida Fish Stew Flounder 0r Sole Fillets Flounder A La Nouvelle Orleans Flounder Au Gratin Flounder Florentine Flounder In Lemon-Dill Sauce Flounder In Parchment Flounder In Sweet-Sour Sauce Flounder Meuniere For 4 Flounder With Scallions Flounder With Vegetables & Gingered Sauce Fluffy Tuna Pate Foil Baked Fish With Mexican Mint Marigold Foil Envelope Fish Foiled Fish On The Grill Fragrant Fish Frank's Place Crawfish Etouffe Fred's Fish Sauce M&M French Quarter Catfish French Toasted Tuna Sandwiches Fresh & Smoked Salmon Pate Fresh Corn <strong>Seafood</strong> Chowder Fresh Halibut Baked With Smoked Salmon Fresh Salmon Pate Fresh Salmon With Tricolored Peppercorn Sauce Fresh Trout Florentine Fresh Tuna (Marmita-Kua) Fresh Tuna Salad Fresh Tuna Souvlaki Fresh-Tuna Salad Nicoise Fried Barbeque Crabs Fried Catfish Fried Catfish With Zippy Cornmeal Crust & R Fried Crab Cakes Fried Crawfish Tails Fried Fish Fried Fish Balls Fried Fish Fillets Fried Fish In Spicy Sauce Fried Fish With Beer Batter Fried Fish With Garlic Sauce Fried Fish With Puerto Rican Sauce (Mojo Isle Fried Fish With Whole Garlic Fried Garfish Fried Horseradish Breaded Fish With Mashed Po
Fried Lake Trout Fried Oyster Hot Pot Fried Oysters With Chili Corn Sauce-Brennan's Fried Oysters Wrapped In Bacon Fried Smelt Fried Soft-Shell Crab Fried Soft-Shell Crab 2 Fried Sun-Dried Fish Fried-Fish Fillets With Sherry Vinegar & Herbs Fruited Fish Fruity <strong>Seafood</strong> Fusilli Bucati With Soft Shell Crabs G.'s Easy Fish Marinade Gaeng Paa Pla Dook (Jungle Curry With Catfish Garden Tuna Salad Pockets Garlic Braised Tuna Steaks Garlic Clam Dip Garlic Clams Garlic Shrimp & Scallops Garlicky Clam Dip Gary's Clam Dip Gefilte Fish 1 Gefilte Fish 2 Gefilte Fish With Beet Preserves Gemfish In Chermoula Marinade Georgia Crab Soup Georgia Pecan Fish-Rec.foods Giffilte Fish Gifilte Fish From A Jar Gilled Salmon Ginger Fish Rolls Ginger Salmon Steaks Ginger Sauce For Steamed Crab Ginger-Glazed Salmon Steak On Basil Mashed Po Ginger-Lime Swordfish Steaks ** Gingered Flounder In Parchment Glazed Grilled Trout Glazed Salmon Glazed Sea Bass W/Black Sesame Seeds Glen's Fish Sauce Goanese Curried Fish Golden Crab Puff Golden Fried Catfish Golden Haddock Pie Good Habit Tuna Melt Gorton's New England Clam Chowder Gower Oyster Soup Gramma Bahrt's Salmon Piroghi Grand Central Oyster Stew Grand Hotel Pasta & Fish Grandma's Salmon Patties Gratineed Oysters With Diced Apples In A Calvados Sabayon Gravlax (Salmon Marinated In Dill)
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 and 16: Dried Kingfish Drunken Crab Bisque
Page 17: Fish In Fiery Lemon-Coriander Sauce
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
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Crab Artichoke Heart & Pasta Casser
Page 81 and 82:
1 garlic to taste 1 pinch cayenne p
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juice. Stir over high heat until mo
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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
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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
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Crab Tarts 3 large eggs, beaten 1 1
Page 109 and 110:
Crab~ Chili~ Cheese 8 oz cream chee
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(*) 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
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Crab-Topped Shrimp 12 each large sh
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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
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1 the fresh green part) 4 tablespoo
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----BILLS20086---- 1/2 cup butter 2
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Creamy Trout Mousse 2 trouts (6 oz
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alls, mix all the ingredients toget
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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
Page 143 and 144:
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
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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
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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
Page 179 and 180:
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
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Of The Fillet. Sprinkle With 1 1/2
Page 187 and 188:
High Country Fried Trout - Oz 2 eac
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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
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heat through. Place a slice of toas
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1/4 teaspoon white pepper 1/4 teasp
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the peeled cloves,which will be ver
Page 215 and 216:
----YIELD---- 2 lb fish slices (rai
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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
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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
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1 tablespoon lemon juice 1/2 teaspo
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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)
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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
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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 -- (
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12 slices white bread, cubed 1 1/2
Page 315 and 316:
tablespoon fr Mix this with the dry
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about 3-1/2 inches long. Bake in 27
Page 319 and 320:
1/4 lb jalapeno cheese -- grated 1/
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1/3 cup vegetable oil 2 tablespoon
Page 323 and 324:
Definitely peel the celery stalks f
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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
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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,
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1 tablespoon chopped coriander; (or
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1 rice, hot, cooked Cut fillets int
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over each fillet. Yield: 4 servings
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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
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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
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From "The Classic Cuisine of Vietna
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cup butter in large skillet. Brown
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1-inch thick and weigh about 5 ounc
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Bring to a boil and add the Gruyere
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Place terrine in a larger baking pa
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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
Page 803 and 804:
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
Page 809 and 810:
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
Page 817 and 818:
-or whole catfish 1 ts Cayenne Pepp
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1. Combine cornmeal, cheese, flour,
Page 821 and 822:
* A salmon and cheese pie flavored
Page 823 and 824:
one day ahead and frozen. Do not th
Page 825 and 826:
1 tablespoon cornstarch 1/4 cup wat
Page 827 and 828:
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
Page 833 and 834:
peppers and chives. Sprinkle some c
Page 835 and 836:
3 tablespoon fresh parsley; - chopp
Page 837 and 838:
Makes 6 servings. Recipe courtesy o
Page 839 and 840:
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
Page 845 and 846:
8 oz neufchatel cheese, softened 8
Page 847 and 848:
eing careful not to break the piece
Page 849 and 850:
puffed and golden brown 35-45 minut
Page 851 and 852:
to platter. Blend hollandaise sauce
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1/2 cup blackberry puree 1/2 cup sa
Page 855 and 856:
3/4 cup milk 2 teaspoon lemon rind,
Page 857 and 858:
Combine all other ingredients to ma
Page 859 and 860:
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
Page 869 and 870:
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
Page 877 and 878:
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.#
Page 999 and 1000:
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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