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Pecan crusted salmon
8 portions of salmon fillets cut in 4-5 oz. portions
2 cups pecans
1 Tbs. garlic
1/2 tsp. salt
1/4 tsp. cayenne
1/2 cup extra virgin olive oil
1. Grind pecans in to a coarse meal.
2. Add all ingredients together.
3. Dip salmon fillets in olive oil and roll in pecan crumb mixture.
4. Heat a large fry pan and lightly sauté the salmon on one side.
5. Turn onto a sheet pan and roast fish in a 450 degree F oven for 4-5 minutes or until done to taste.
More Salmon Recipes at The Salmons
Lobster Dijon
2 - 1 lb pkgs. Fresh Lobster Meat
2 Cups Green Onions With Tops, trimmed, peeled, finely Chopped
4 Cloves Garlic, Crushed, peeled, minced
1/2 lb Butter
3 Cups unseasoned Bread Crumbs, Very Fine
1 Teaspoon table Salt
1/4 Teaspoon Freshly Ground Pepper
2 Teaspoon Dijon Mustard
In a large skillet, saute the green onions and garlic in 1/4 lb. butter until soft and tender. Add lobster meat, cook 3 minutes, turning several times. Add bread crumbs, seasonings and remaining butter. Cook for 1 minuet stirring constantly. Place in casserole or 6 individual baking dishes, and broil for two minuets or until brown on top.
Serves 6
Lobster Newburg Supreme
A Lobster dish with a rich, elegant sauce. It's excellent served over rice or noodles.
2 - 1 lb pkgs. Fresh Lobster Meat
1 c. heavy cream
Butter
3 egg yolks
1/4 c. brandy
Seasonings to taste
Steam lobster meat. Cook lobster meat in small amount of butter for 5 minutes over low heat. Add brandy; ignite. Blend cream and egg yolks in double boiler. Cook, stirring until mixture coats spoon; add lobster and seasonings. Serve hot in toast cups, patty shells or over rice.
Serves 6.
Cheesy Grilled Lobster Tails
• 4 (6 oz) Fresh-Frozen Lobster Tails
• 3 tablespoons margarine or butter
• 3 to 4 green onions, sliced (1/2 cup)
• 1 clove garlic, minced
• 1-1/2 cups soft bread crumbs (2 slices)
• 3/4 cup shredded creamy havarti cheese (3 ounces)
• 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 2 tablespoons margarine or butter, melted
Thaw lobster tails, if frozen. Rinse lobster tails; pat dry with paper towels. To butterfly tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of hard top shells and meat. Cut to, but not through, the bottom shells. Using fingers, spread meat apart slightly.
For stuffing, in a medium skillet melt the 3 tablespoons margarine or butter. Add green onion and garlic. Cook for 1 minute; remove skillet from heat. Stir in bread crumbs. Stir in cheese and basil; toss to mix. Spoon stuffing into slits in lobster tails. In a grill with a cover arrange medium-hot coals around edges; place a drip pan in center of grill. Test for medium heat over the drip pan. Place lobster tails over drip pan, stuffing side up. Cover and grill for 25 to 30 minutes or until lobster meat is opaque. Drizzle lobster tails with 2 tablespoons melted margarine or butter. Makes 4 servings.
Broiler Method: Prepare lobster and stuffing as directed above, except do not stuff lobster tails. Place unstuffed lobster tails on the unheated rack of a broiler pan. Broil lobster 4 to 6 inches from the heat for 10 to 11 minutes or until meat is opaque. Spoon stuffing into slits in lobster tails. Broil for 1 to 2 minutes more or until stuffing is light brown and heated through. Continue as directed.
Cream Cheese Stuffed
Salmon Steaks
6 Salmon Steaks
4 ounces cream cheese
2 tbsp. grated parmesan cheese
1 tbsp. chopped parsley
1 tbsp. fresh chopped basil (or 1 tsp. dried basil)
1 tbsp. of chopped green onions
3 tbsp. butter, melted
2 tbsp. lemon juice
salt and pepper to taste
toothpicks
Clean, wash and dry the fish. With a very sharp knife, make an incision through the skin on the upper part of the steak where the fins are located. On each side of the backbone, make a cut forming a pocket to receive the stuffing. Set aside.
Combine cheeses, parsley, basil, and green onion; blend well. Divide into 6 equal portions. Form each portion into a flat oval. Place one oval into the pocket in each steak Fasten openings with toothpicks.
Place salmon on well-greased broiler pan. Combine butter, lemon juice, salt and pepper. Baste salmon with butter mixture. Broil 4 to 5 inches from source of heat for 4 to 5 minutes; turn. Baste and cook an additional 4 to 5 minutes, or until salmon flakes easily with tested with a fork.
Succulent!
Smoked Salmon Fettucinii
2 Tbsp Butter
2 Tbsp Flour
1 cup Milk
1 Tbsp chopped Parsely
2 Tbsp Sour Cream
3 Tbsp Scotch or Bourbon
1/2 lb. Smoked Salmon
3/4 to 1 lb. Pasta
Melt butter. Whisk in flour. Gradually add milk and sour cream. Season with salt and pepper. Stir until thick. Add Scotch, salmon and parsley.
Cook pasta. Drain. Add salmon mixture with pasta. Sprinkle with paprika and parmesan cheese.
Almond Breaded Fillet of Salmon
1 1/2 lb. Salmon Fillets
3 1/2 ounces of flour
3 whole eggs
7 ounces of grated almonds
8 ounces of butter
1 1/2 pounds of steamed potatoes
Sprigs of Parsley
Divide two fillets lengthwise in two. Salt the fish, dip in the flour, the eggs, and the grated almonds. ith a scooping spoon, scoop out round balls of potatoes and fashion them with a knife. Carefully fry the fillets of salmon until golden brown, about 4 to 5 minutes on each side. Arrange the fillets on a warm plate and decorate with sprigs of parsley. Serve with a mixed green salad.
Delightful!
Norwegian Salmon with
Basil Cream Sauce
MMMMM! This recipe is absolutely toooooo gooood for words. A wonderful
dish to prepare for guests...They will RAVE for days.
2 lb Salmon Fillets
1 1/2 T Unsalted butter
3 Shallots, peeled and minced
1 Garlic clove, peeled and minced
1 1/2 c Chopped fresh basil
1/4 c Chopped fresh parsley
3/4 c Dry white wine
1/2 c Light cream
1 T Freshly squeezed lemon juice
1/4 t Freshly ground white pepper
1/4 t Salt, or to taste
Slice to make 6 fillets Melt the butter in a large skillet over medium-high heat.
Sear the salmon slices on each side for 2-3 minutes, keeping the center
slightly rare since the fish will continue to cook after it is taken
from the pan. Remove the fish from the pan with a slotted spatula and
keep warm. Reduce the heat to low and add the shallots and garlic to
the pan. Saute, stirring frequently, for 5 minutes.
Add the basil, parsley, wine, cream, lemon juice, pepper and salt to
the pan and cook over medium heat, stirring frequently, until the
mixture is reduced by half. Taste for seasoning, adding pepper and
salt as needed.
To serve, reheat the fish slightly in the sauce and the serve the
sauce around the salmon fillets.
Latkes with Smoked Salmon
3 medum potatoes, peeled and grated
2 tbsp flour
2 beaten eggs
1 tsp salt
1 tsp milled black pepper
oil for frying
Topping:
12 slices Smoked Salmon
1/2 cup cream cheese
Dill to garnish
Making the latkes:
Squeeze grated potatoes to remove excess water. Combine the flour, eggs and seasoning. Heat a non-stick frying pan to moderate heat. Add a little oil. Drop teaspoonfuls of the latke mixture into the pan. Fry on one side until set and lightly browned. Turn and cook for a further one and a half minutes on the other side. Remove and place on a paper towel
Making the topping:
Halve the salmon slices and arrange on the latkes. Top with each with a little cream cheese. Garnish with dill.
Cream Cheese Stuffed
Salmon Steaks
6 Salmon Steaks
4 ounces cream cheese
2 tbsp. grated parmesan cheese
1 tbsp. chopped parsley
1 tbsp. fresh chopped basil (or 1 tsp. dried basil)
1 tbsp. of chopped green onions
3 tbsp. butter, melted
2 tbsp. lemon juice
salt and pepper to taste
toothpicks
Clean, wash and dry the fish. With a very sharp knife, make an incision through the skin on the upper part of the steak where the fins are located. On each side of the backbone, make a cut forming a pocket to receive the stuffing. Set aside.
Combine cheeses, parsley, basil, and green onion; blend well. Divide into 6 equal portions. Form each portion into a flat oval. Place one oval into the pocket in each steak Fasten openings with toothpicks. Place salmon on well-greased broiler pan. Combine butter, lemon juice, salt and pepper. Baste salmon with butter mixture. Broil 4 to 5 inches from source of heat for 4 to 5 minutes; turn. Baste and cook an additional 4 to 5 minutes, or until salmon flakes easily with tested with a fork.
Succulent!
Coho Nova Salmon a La Rainier
Ingredients:
6 (4 to 6 oz each) Salmon Fillets thawed
1 cn (16 oz.) whole berry
Cranberry sauce
1/2 c Cranberry juice cocktail
1/4 c Soy sauce
1/4 c Dry vermouth
1 tb Minced garlic
1 tb Brown sugar
1 1/2 ts Grated fresh ginger root
1 ts sesame oil
Vegetable oil, as needed
1. Place salmon in a large, non-reactive pan or dish. Combine remaining ingredients except vegetable oil. Pour marinade over salmon, turning to coat both sides. Cover and marinate in the refrigerator, 1 hour. To cook, remove salmon from marinade, reserving marinade. Pat salmon dry with a paper towel.
Heat small amount of oil in large skillet over medium-high heat. Cook salmon, working in batches if necessary, for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Remove salmon from pan and keep warm. Discard oil from pan. Add reserved marinade. Cook stirring occasionally, until sauce is thickened, 8-10 minutes. Serve salmon fillets with approximately 1/4 cup sauce per serving.
Shrimp Reymond
1 lb. Jumbo Shrimp
1/4 stick butter
1/2 cup chopped onions
1/4 lb. fresh, sliced mushrooms
1/2 tsp. salt
1/4 cup white wine
1 Tbsp. cornstarch
1 tsp. Worcestershire
Cayenne pepper (optional)
Peel shrimp. Melt butter in skillet. Sauté' chopped onion and sliced mushrooms over medium heat until soft. Add shrimp and cook, stirring occasionally, being careful not to overcook. Dissolve cornstarch in wine and add to skillet along with salt, Worcestershire sauce and cayenne, if desired. Stir over low heat until sauce thickens. Serve over thin noodles or rice. Garnish with parsley. Serves 4 to 6
Baked Shrimp In
Wine And Basil Sauce
1/4 cup dry white wine
1/4 cup parsley, minced
1/2 cup bread crumbs, dry unseasoned
1/2 tsp salt
2 tbsp lemon juice, freshly queezed
4 tbsp basil, fresh chopped
1 tsp worcestershire sauce
1 tsp tabasco sauce
1 cup butter, melted
2 lb 2 lbs Jumbo Shrimp
3 cloves garlic, minced
Preheat over to 450 degree F. Combine the first nine ingredients in a bowl and mix well. Remove a fourth of this mixture and set aside. In a shallow baking dish (or small quiche dishes), pour in part of the sauce. Place the shrimp around the rim (or rims) with tails over the side, being sure the meat is well coated. Mix the bread crumbs with the remaining sauce and sprinkle over the dish. Bake 10 to 15 minutes. Serve warm with slices of sourdough.
TIP:
With the tails of these shrimp curled over the side of a baking dish, this appetizer is an eye-catcher. The shrimp can't carry all the delicious sauce however. Serve a loaf of warm, sliced sourdough for dipping.
Coconut Shrimp
1 can cream of coconut divided
1 lb Jumbo Shrimp
1/4 tsp ground cayenne
1/2 tsp salt
2 cups all purpose flour
3 Tbsps heavy cream
2 Tbsps sherry
1 Tbsp flour
2 Tbsps water
Reserve 1/4 cup cream of coconut, in remaining cream of coconut add cayenne and salt, dip shrimp in coconut mixture then flour, repeat with all shrimp. Fry shrimp in hot oil until golden, drain. Heat 1/4 cup cream of coconut, heavy cream and sherry to boiling. Mix water and flour together, add to boiling mixture to thicken, serve with fried shrimp.
Sesame Shrimp Toasts
6 oz Shrimp
1 Piece ginger root, peeled, grated (3/4")
1 Garlic clove, crushed
2 ts Cornstarch
1 Egg white
3 pn Five Spice Powder
Salt to taste
Fresh ground pepper to taste
4 Thin slices white bread, crusts removed
3 tb Sesame seeds
Vegetable oil for shallow frying
Green onion daisies
Drain shrimp well on paper towels. Mince shrimp finely. In a bowl, mix shrimp with ginger, garlic and cornstarch. Lightly whisk egg white with a fork (just enough to make frothy) and add to shrimp. Stir in Five Spice Powder, salt and pepper; mix well.
Press shrimp mixture evenly and firmly onto slices of bread. Sprinkle with sesame seeds and press on firmly. Heat 3/4" oil in a large skillet. Lower slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or until golden brown. Keep slices immersed in oil. Drain on paper towels. Cut into fingers and garnish with green onion daisies.
Honey Broiled Sea Scallops
1 lb. Giant Sea Scallops
3 Tablespoons lime juice
1 Tablespoon vegetable oil
1 Tablespoon honey
1 Tablespoon low-sodium soy sauce
1/4 Teaspoon ground ginger
2 Tablespoons sesame seeds
Combine lime juice, oil, honey, soy sauce, and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally. Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a non-stick coating.
Broil 4 to 6 inches from source of heat for 2 to 3 minutes. Turn and baste with reserved marinade and continue cooking 2 to 3 minutes or until opaque throughout. Place sesame seeds on wax paper and roll each skewer over seeds to evenly coat scallops. Serve immediately.
Makes 4 servings
Scallops Venezia
2 lbs. Giant Sea Scallops
1 large onion-sliced thin
1/2 cup raisins
1/2 cup pine nuts
4 tbls.butter
3 tbls flour
2 cups half & half
salt
Melt butter in a large skillet then add onion and scallops. Saute until browned. Add flour and mix. Add half & half, raisins, pine nuts, and salt. Lower heat and simmer till reduced by half.
Linguine with Scallops
and Asparagus
Saute scallops with garlic and onion, then toss with fresh asparagus, pasta,
and tomato sauce for an easy, unforgettable main dish.
1/2 lb. Giant Sea Scallops
4 ounces dried linguine
• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup sliced green onion
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 2/3 cup seeded and coarsely chopped ripe tomato
• 1/4 teaspoon finely shredded orange peel
• 2 tablespoons orange juice
• 4-1/2 teaspoons snipped fresh basil or
1 teaspoon dried basil, crushed
• 1/4 teaspoon cornstarch
• 1/8 teaspoon salt
1. Thaw scallops, if frozen. Cut any large scallops in half. Rinse scallops; pat dry with paper towels. Set aside. Cook linguine according to package directions, except omit any oil or salt. Add asparagus to linguine the last 5 minutes of cooking. Drain. Return linguine mixture to saucepan; cover and keep warm.
2. Meanwhile, in a medium nonstick skillet cook green onion and garlic in hot oil over medium heat until tender. Add scallops; cook and stir for 2 to 3 minutes or until scallops turn opaque. Remove scallop mixture from skillet.
3. Add half of the tomato, the orange peel, orange juice, dried basil (if using), cornstarch, and salt to hot skillet. Cook and stir until slightly thickened. Cook and stir for 1 to 2 minutes more. Return scallop mixture to skillet; heat through. Stir in the remaining tomato and, if using, fresh basil. Add scallop mixture to cooked linguine; toss gently to combine. Makes 2 servings.
For 4 servings: Prepare as above, except use a large nonstick skillet (in step 2).
Vanilla Shrimp
A unique, wonderful dish
that uses vanilla to enhance the delicate flavor of the shrimp.
1/4 cup dry white wine
1 tablespoon Pure Vanilla Extract
1/2 teaspoon Minced Onions
1/2 teaspoon Seasoned Pepper Blend
1/4 teaspoon Garlic Powder
1 lb Jumbo Shrimp
2 tablespoons butter
1/2 cup chicken broth
In a plastic bag or glass dish, combine wine, vanilla
extract, minced onion, seasoned pepper and garlic powder.
Add shrimp and marinate for 30 minutes. Reserve marinade.
Sauté shrimp in butter until pink. Remove shrimp from
skillet. Add reserved marinade and chicken broth; boil for
10 minutes. Return shrimp to pan and heat through.
Makes 4 servings
Deviled Oysters
1 pint Fresh Pacific Oysters
, with liquid
1/4 cup butter, melted
1 cup oyster crackers, crushed
1 medium green pepper, seeded and chopped
1/4 cup parsley, finely chopped
1 medium onion, grated
2 teaspoons Worcestershire sauce
2 hard-boiled eggs, chopped
3 eggs, lightly beaten
1/2 cup light cream
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Combine all ingredients and toss to mix well. Turn into a buttered 5 to 6 cup souffle dish or casserole. Bake 30 minutes at 375 degrees until set and lightly browned.
Oysters Broiled in
Roquefort Butter
Bring simplicity and elegance to your party with these rich morsels.
• 24 Fresh Pacific Oysters
in the half shell
1/4 cup unsalted butter, softened (no substitutes)
• 4 ounces Roquefort or other blue cheese, crumbled
• 1/4 teaspoon pepper
1. Stir together butter, blue cheese, and pepper until nearly smooth. Cover and refrigerate up to 3 days until serving time.
2. Place oyster shells, about half at a time, on rack in broiler pan. Top each oyster with a rounded teaspoon of the blue cheese mixture; broil 4 to 5 inches from the heat 3 to 5 minutes or until golden and edges of oysters curl. Serve immediately. If desired, line the serving platter with a bed of clean pearlized glass balls (available at garden supply and crafts stores).
Make 12 appetizer servings.
Imperial Crab Newburg
1 pound Alaskan King Crab
meat
2 Tablespoons flour
2 egg yolks
1/2 teaspoon pepper
paprika
1/4 cup margarine or butter
1 cup cream
1/2 teaspoon salt
2 Tablespoons sherry or vinegar
Carefully separate lumps of crab meat and remove any shell. Place in a shallow dish. To make sauce, melt butter and add flour making a smooth paste. Add cream and bring all to a boil. Simmer about tow minutes. Add well-beaten eggs, salt, pepper and sherry. Cook over low heat for three minutes or longer. Pour over crab meat, sprinkle with paprika and bake in 350 degree oven for 10 minutes. Serve while hot.
Crab Etouffee
The Signature Dish of New Orleans!
Ingredients:
1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound picked over lump Crab meat
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions
In a large saute pan over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crabmeat, garlic, and bay leaves and reduce the heat to medium. Heat until the crab is the temperature of the vegetables, stirring occasionally, but don't break up the crab. Dissolve the flour in the water and add to the crab mixture. Season with Kosher salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.
Yield: 4 servings
Amazing Crab Shells
A simple and delicious appetizer cooked Chesapeake Bay style.
36 jumbo pasta shells
2 (8 ounce) packages Neufchatel cheese
1 pound Crab
meat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well. In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well. Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.
Makes 3 servings
Crab Au Gratin
This is a great, gourmet dish for special family occasions.
You'll love this delicious recipe!
4 tbsp. Butter
2 tbsp. Flour
1 tsp. salt
1/2 tsp. pepper
1 cup grated cheddar cheese
1 cup half and half
1/2 cup milk
1/2 cup white wine
2 1/2 cups Fresh Crab
meat
Melt butter, add flour, salt and pepper. Stir to make a paste.
Add milk and wine and cook until it thickens, stirring constantly.
Grease 2 quart casserole, pour a little sauce in the bottom.
Add a layer of crab, sprinkle with cheese. Repeat layers and end
with a layer of cheese. Cover with buttered bread crumbs. Bake at 350 degrees for 45 minutes. Let sit 5 minutes before serving.
Smoked Halibut with
Hazelnut Sauce
Nut butters (not the peanut butter variety, but toasted nuts in melted butter) are wonderful, simple accompaniments to grilled fish, smoked or not. Try this recipe with pistachios.
• 2 cups wood chips (apple, pecan, or oak)
• 3 cups apple juice or water
• 4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick
• 1/3 cup butter
• 1/3 cup chopped blanched hazelnuts (filberts)
• 1 tablespoon apple juice or dry white wine
• 1 tablespoon snipped fresh parsley (optional)
1. At least 1 hour before smoking, soak wood chips in the 3 cups apple juice. Drain before using.
2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Lightly grease the rack of a gas grill. Preheat grill. Adjust for indirect cooking over medium heat. Add soaked wood chips according to manufacturer's directions. Or, wrap in foil and add to grill. Cover and heat about 10 minutes or until chips begin to smoke.
3. Place fish on a grill rack over unlit burner. Cover and smoke until fish flakes easily when tested with a fork. (Allow 15 to 18 minutes per 1/2-inch thickness of fish.) Remove from grill; keep warm.
4. For sauce, in a small skillet melt butter over medium heat. Add hazelnuts and cook, stirring occasionally, until nuts are toasted and butter is browned but not burned. Remove from heat. Stir in the 1 tablespoon apple juice. Serve immediately over grilled fish. If desired, garnish with parsley. Makes 4 servings.
To grill fish on a charcoal grill, arrange preheated coals around a drip pan; add soaked wood chips to coals. Test for medium heat above drip pan. Place fish on grill rack over drip pan. Cover grill; cook and serve as above.
Almond Perch Recipe
2 pounds Perch Fillet
1 cup milk
1 egg, beaten
1 cup flour
1/2 teaspoon salt
1/2 cup vegetable or olive oil
1 1/2 cups sliced mushrooms
1/2 cup chopped hickory-smoked-flavored almonds
3 tablespoons butter or margarine
2 tablespoon Spice Hunter Fish Seasoning
Combine milk and egg. Mix flour and salt. Dip fish into egg mixture, then coat with flour mixture. Saute fish in oil over medium heat, turning once. Meanwhile, combine remaining ingredients in saucepan and saute over medium heat for 5 to 7 minutes. Transfer fish to serving platter. Spoon mushroom/almond mixture over fish.
Yields 6 servings.
Flounder Veronique
The cream and grapes makes this flounder dish heavenly.
2 tbsp butter
1 tbsp parsley, chopped
1 1/2 tbsp flour
1/2 cup cream
1/2 cup seedless white grapes
Fresh flounder fillets
In a large skillet, bring court bouillon to a boil. Place flounder fillets in boiling liquid, then lay crumpled wax paper over surface. Cover pan and simmer gently for 5 minutes, until fish is firm and white. Transfer fish to a warm platter. Strain court bouillon and set aside. Wipe skillet clean. Melt butter in skillet, then stir in flour. Cook a bit but don't brown. Stir in 1 cup of reserved court bouillon and cook and stir until smooth. Stir in cream and grapes and heat through. Season to taste. Pour sauce over fish and garnish with parsley.
Yields 6 servings.
Roy Alciatore's Oysters Rockefeller
As published in Life magazine's cookbook
Use the freshest herbs you can find, and by no means ever used dried herbs for this dish.
Two dozen fresh oysters
on the half shell, liquor reserved
4 springs flat-leaf Italian parsley
4 green onions (including the green part)
A handful of fresh celery leaves
At least 6 fresh tarragon leaves
At least 6 fresh chervil leaves
1/2 cup dried fresh French bread crumbs (homemade, not out of a can)
12 tablespoons unsalted butter, softened (hey, it's supposed to be "rich enough for Rockefeller"!)
Salt and freshly ground black pepper, to taste
Tabasco or Crystal hot sauce, to taste
2 tablespoons Herbsaint or Pernod (optional)
Rock salt or kosher salt
Mince together the parsley, green onions, celery leaves, tarragon and chervil as finely as you possibly can. Take as much time as you need. Mince them more finely than anything you've ever minced in your life. Mix this together with the bread crumbs and the softened butter into a mortar and mix the whole thing together into a smooth paste, but do leave a little texture to it. (You can do this in a blender or food processor, but you'll leave a lot of it behind, stuck to the inside, and it'll be just easier to do it by hand in a mortar; you'll have an easier time getting it all out, and you'll have the satisfaction of serving something truly hand-made.) Season to taste with salt and pepper, Tabasco or Crystal and, if you like, the Herbsaint.
Preheat your broiler. Lower the top rack to the middle of the oven. Spread the rock salt (preferable) or kosher salt over a large baking sheet; this will keep the oysters level under the broiler, so that they won't tip over. Moisten the salt very slightly. Plant the shells in the salt, making sure they're level. Place one oyster in each shell, plus a little bit of oyster liquor. Spoon an equal amount of the prepared herb/butter mixture over each oyster.
Place the baking sheet on the middle rack and broil until the edges of the oysters have curled and the herb butter is bubbling, about five minutes. Watch carefully to make sure you don't overdo it. Serve immediately.
YIELD: Six servings of four oysters each (regular people-sized serving), or four servings of six oysters each (New Orleanian-sized serving)
Baked Ocean Perch in Cheese Sauce
Cut fish into serving pieces; arrange in single layer in greased 2 quart baking dish. In saucepan, melt butter; stir in flour and cook until bubbly. Add salt, mustard, dill and cayenne. Remove from heat and gradually stir in half and half. Return to heat, stirring until thick. Mix in 1 cup of cheese and shrimp. Pour sauce over fish; sprinkle remaining cheese. Bake at 400¡F for about 20 minutes.
White Perch in Beer Batter
The original "best of Denver" Candlelight recipe.
6 tbl Flour
1/4 can (3 oz.) beer
2 tbl Yellow cornmeal
4 x White perch scaled and
Sprinkled inside and out
With lemon juice
1/2 tsp Dill weed or tarragon
1 tsp Salt
1 tbl Paprika
4 tbl Lard or cooking oil
Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl, then add the beer and beat until smooth. Dip the fish in the beer batter one at a time. Heat the lard in an iron skillet and saute the fish 8-9 minutes to the side.
Baked Tilapia with White Wine & Herbs
2 fresh Tilapia fillets, approximately 8-10oz each
150ml (1/4pint) medium white wine
1-2 cloves garlic, finely chopped
4 tablespoons freshly chopped mixed herbs
6 salad onions, diagonally sliced
salt and freshly ground black pepper
1/2oz butter
1 teaspoon cornflour, blended with a little cold water
2 tablespoons creme fraiche
Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish. Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 350F, for 30-35 minutes.
Transfer the Tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes. Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs. Cooking Time: Approximately 35 minutes Serves: 2
Recipe from American Tilapia Association.
Mahi Mahi Almondine
Rinse and wipe mahi mahi fillets dry. Sprinkle with salt and pepper. Mix garlic second lemon juice with oil. Marinate mahi mahi for 30 minutes. Remove mahi mahi from marinade. Put pieces on a greased, heated grill, arranging so the mahi mahi fillets do not touch each other. Brush fish frequently with the marinade. Grill 4 or 5 minutes on each side. Cook until mahi mahi flakes easily. Top with almond topping. Saute 1/4 cup slivered almonds in 2 Tbsp butter until light, golden brown. Stir in minced parsley and a few drops of lemon juice. Spoon over grilled fish and serve immediately.
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The Definitive
Cook's Companion
 
Nova Style Trio
 
Nova Style
Smoked Sockeye
 
Stuffed Sole w/
Shrimp & Garlic
 
Champagne Crab
Cakes
 
 
 
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