- 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 and 18: Fish In Fiery Lemon-Coriander Sauce
- 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: Another Tuna Casserole 1 can solid
- 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
- Page 103 and 104:
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
- Page 115 and 116:
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.
- Page 123 and 124:
1 tablespoon parsley -- finely chop
- Page 125 and 126:
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
- Page 137 and 138:
3 cup cooked crab meat, flaked. 1/4
- Page 139 and 140:
the dill and chives. Allow the mixt
- Page 141 and 142:
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
- 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
- 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
- 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
- Page 225 and 226:
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
- Page 789 and 790:
2 tablespoon butter 1/2 teaspoon sa
- Page 791 and 792:
and lemon juice. Place fennel leave
- Page 793 and 794:
Place the fish fillets on a rack se
- Page 795 and 796:
Baked Salmon With Caper Sauce 2 tab
- Page 797 and 798:
with salt and pepper. Combine butte
- Page 799 and 800:
Baked Trout With Fennel 1 large fre
- Page 801 and 802:
1/4 cup grated parmesan cheese 1/2
- Page 803 and 804:
careful, as the butter may flame up
- Page 805 and 806:
1/2 teaspoon basil 1/2 teaspoon ore
- Page 807 and 808:
among fillets. Wrap each fillets ar
- Page 809 and 810:
put trout on top of onion. Spread o
- Page 811 and 812:
Clam Chowder - New England Home Sty
- Page 813 and 814:
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
- Page 819 and 820:
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
- Page 829 and 830:
1 egg 1 tablespoon prepared mustard
- Page 831 and 832:
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
- Page 841 and 842:
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
- Page 853 and 854:
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
- Page 865 and 866:
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.
- Page 881 and 882:
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
- Page 911 and 912:
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