Fish, Seafood and Shellfish Recipes

Recipes for fish, seafood and shellfish follow:

Baked Scrod in Cider

Recipe courtesy of Michele Barry, as printed in the "Very Special Cooks" Cookbook, from the Volunteer Service Council of St. Louis, Missouri

• 1 medium onion, sliced thin
• 6 scrod or cod or tilapia fillets, skin removed
• 1 T. Dijon mustard
• Salt & Pepper
• 4 slices bacon
• 2 T. vegetable oil
• 1 cup fresh bread crumbs
• 2 T. chopped fresh parsley
• Salt & Pepper
• 2 plum tomatoes, seeded & diced
• ¾ cup apple cider
• ¼ cup white wine vinegar

Preheat oven to 350° and butter a 2-quart gratin dish or other shallow baking dish. Scatter onion evenly in dish and top with fillets in one layer. Brush fillets with mustard and season with salt and pepper.

In a skillet, cook bacon until crisp; drain on paper towels. Reserve the drippings. Cool bacon and crumble. Pour off all but 2 tablespoons drippings and cook bread crumbs over moderate heat. In a bowl stir bread crumbs, bacon, parsley and salt and pepper. Pat crumb mixture on top of fillets. Scatter tomatoes over fish. In a measuring cup, whisk together cider and vinegar and pour around fillets. Bake, uncovered, about 30 minutes or until cooked through. Serves 6.

• 4 large baking potatoes, cut into chip-size strips (see my recipe for Wigan chips)
• 1 to 1-½ pounds fish filets (I use cod, sole or halibut). When buying seafood, buy "Wild" and not "Farm Raised" - the results are 100% better!
• 1 (12-oz.) bottle beer
• 2 cups all-purpose flour
• ½ teaspoon each salt, black pepper, garlic powder
• ¼ teaspoon Old Bay seasoning
• 1 Tablespoon grated Parmesan cheese

Make Batter:

1. In a large bowl, pour in 1 bottle of beer. Sift 1-½ cups flour into the bowl, whisking in gently until just combined.
2. Stir in salt, pepper, garlic powder, Old Bay and Parmesan cheese.
3. Pour remaining ½ cup flour on a plate.

Prepare and Cook Potatoes:

Use Wigan Chips recipe, if desired. Keep potatoes warm in a low oven while frying fish.

Fry Fish:

1. Wash seafood in cold water and dry with paper towels. Cut fillet in half crosswise, leaving in large pieces.
2. Coat the fish pieces in the beer batter and then dredge in the extra flour. Slide into oil as coated. The temperature of the oil should be very hot.
3. Fry fish pieces, turning frequently, until deep golden and cooked through, 4 to 5 minutes.
4. Transfer to a paper towel-lined baking sheet and keep warm until allfish has been fried.

Serve with Tartar Sauce

Make this Tartar Sauce recipe at least 2 hours before serving.

This recipe is adapted from Paula Deen's recipe for Beer Battered Fish and Chips - Food Network 2007.

Recipes contributed by Antoinette Coffer, Ft. Lauderdale, Florida

• 1 lb. scallops***
• 1/4 cup butter or margarine
• 2 tablespoons finely chopped green onion
• 1/2 cup sliced mushrooms
• 2 Tablespoons all-purpose flour
• 1/3 cup 18% cream
• 1/3 cup dry white wine
• 1 tsp. salt
• freshly ground pepper, to taste
• 1/2 cup bread crumbs

***(Can use 3 shrimp, 4 large scallops; or 8 small per person)

Rinse scallops and set aside. In a saucepan, melt butter. Saute green onions and mushrooms until onions become transparent. Add flour and mix thoroughly, add cream and stir until sauce has slightly thickened. Add wine, salt and pepper, stirring until completely blended. Add scallops and pour into 1-1/2 quart casserole dish**.

Top with bread crumbs and bake in a preheated 350F oven for 25 minutes.

**Can use individual ramekins.

This recipe was contributed by Patricia (Contreras) Franco; adapted from the "Beautiful Mexico" cookbook

• 36 Medium Shrimp in their shells
• 15 cloves garlic (3 whole, 12 chopped)
• ¾ teaspoon salt
• 3 Tablespoons olive oil
• ¾ teaspoon freshly ground pepper
• 6 Tablespoons Butter
• ¾ teaspoon white vinegar
• 3 Tablespoons lime juice

From the underside, split the shrimp down the middle, without separating them completely. Remove dark vein; peel shrimps.

In a blender, puree the whole garlic cloves, salt, pepper & vinegar. Marinate shrimp in this mixture for 30 minutes.

Heat the oil & butter in a skillet. Add the minced garlic and saute until golden brown (about 3 minutes). Add the shrimp. Lower the heat, cover and cook 2-3 minutes, or until the shrimp are opaque. Sprinkle with lime juice, and remove from the heat.

Rice is a natural accompaniement. Serves 6

Prep: 15 Minutes Chill: 1 Hour Cook: 20 Minutes.

• 2 tablespoons sour cream
• 1 large egg, lightly beaten
• 1 cup soft fresh breadcrumbs
• 2 tablespoons fresh lemon juice
• 1¼ teaspoons seafood seasoning
• ¼ teaspoon freshly ground black pepper
• 1 pound fresh lump crabmeat, drained
• 1 tablespoon butter
• 2 tablespoons olive or vegetable oil

1. Combine first 6 ingrediebnts in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (4-inch) patties; chill 1 hour.
2. Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden. Makes 4 servings.

To make Crab Cake BLT, place bottom of 1 toasted bun on a serving plate; spread with 2 teaspoons mayonnaise and top with 1 lettuce leaf, 2 cooked bacon slices, 1 Classic Crab Cake, 2 tomato slices, and top of toasted bun. Makes 1 serving.

Tips for a Fab Crab Cake:

1. Buy Fresh - Shop at a reputable market or store, and check the package expiration date. Cook crabmeat the day of purchase for best results, or keep in the coldest part of the fridge no longer than 3 days.
2. Pick thoroughly - Nobody wants to bite down on a shard of crab shell, so gently run your fingertips through all of the crabmeat. (Periodically drying your hands with a paper towel makes this chore easier.)
3. Chill first - Place uncooked patties on a sheet pan lined with parchment paper or wax paper and refrigerate about 1 hour. This helps keep crab cakes in one piece when you cook them.
4. Fry gently - Sauté lump and jumbo lump crab cakes in a small amount of oil.

NOTES ON CRAB MEAT

• Jumbo Lump This luxury grade consists of chunks of sweet, white meat from the crab's large swimming muscles. There are only 2 pieces per crab, thus the high price tag. Use it in crab cocktail or premium all-meat crab cakes; or dip it in melted butter.
• Lump Lump crab has the same flavor and color as Jumbo Lump, but it comes from the body of the crab (and can include broken-up jumbo lump pieces). It's excellent in crab cakes, crab cocktail, and some pasta dishes where larger pieces are preferred.
• Backfin These small pieces of lump crabmeat combined with white body meat have a slightly shredded appearance. A good value choice, backfin is great for soups, salads, stuffing and crab cakes with bread as a binder.
• Claw Claw meat comes from the legs and pinchers. (Large whole pinchers are also sold for fried crab claws or crab claw cocktail.) Claw meat is pink to brown, very flavorful, and economy priced. It's stronger flavor comes through in casseroles or cheesy dips.

Can I freeze fresh crabmeat? It is not recommended - as the meat dehydrates, becoming tough and flavorless. Prepared recipes such as crab cakes, soup or casseroles, however, can be kept in the freezer up to3 months, as the crab is preserved by the other ingredients.

Recipe and Notes and Tips from Coastal Living Magazine - September 2011.

Recipe contributed by Norinne Valderrama, Mt. Nebo, West Virginia and Manteca, California

• 2 Tbsp. vegetable oil
• 2 Tbsp. lemon juice
• ¾ tsp. paprika
• ¾ tsp. dried oregano
• ¼ tsp. cumin
• ¼ tsp. salt
• 1/8 tsp. black pepper
• 4 cod filets

Combine oil, lemon juice, paprika, oregano, cumin, salt and pepper. Baste on both sides of cod. Place cod in pie plate. Cover and refrigerate for 20 minutes.

Preheat broiler. Broil 3 inches from heat 5-7 minutes or until fish flakes with fork.

Recipe contributed by Michele Barry, as printed in the "Very Special Cooks" Cookbook from the Volunteer Service Council of St. Louis, Missouri

• 4 (6-inch) corn tortillas, cut into ¼-inch strips
• Cooking Spray
• 1 tsp. chili powder, divided
• ¼ tsp. salt, divided
• ¼ cup all-purpose flour (about 1 oz.)
• ¼ yellow cornmeal
• 1 tsp. onion flakes, crushed
• 7 tsp. canola oil, divided
• 4 (6-oz.) tilapia fillets
• 6 cups chopped romaine lettuce
• 1-½ chopped red bell pepper (about 1 large)
• 1 cup halved grape tomatoes
• ¼ cup thinly sliced red onion
• 2 T. chopped fresh cilantro
• 1-½ T. fresh lime juice
• ¼ tsp. Dijon mustard
• ¼ cup pre-shredded reduced-fat 4-cheese Mexican blend cheese

Preheat oven to 425°F. Place tortilla strips on a baking sheet, lined with foil; lightly coat tortilla strips with cooking spray. Sprinkle strips with½ tsp. chili powder and ¼ tsp. salt. Bake at 425³F for 10 minutes or until crisp, and set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, onion flakes and the remaining ½ tsp. chili powder in a shallow dish. Sprinkle fish with ¼ tsp. salt; dredge in cornmeal mixture. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes easily when tested with a fork; or until desired doneness.

Combine romaine, pepper, tomatoes, onion and cilantro in a large bowl. Combine juice, mustard and remaining ¼ tsp. salt in a small bowl, stirring with a whisk. Gradually add remaining 4 teaspoons oil, stirring constantly with a whisk. Drizzle juice mixture over lettuce mixture; toss gently to coat. Place 1-½ salad mixture on each of 4 plates. Sprinkle each serving with 1 tablespoon cheese. Place 1 fish fillet on each salad; top with 5 tortilla strips.

Yield: 4 servings

This recipe adapted from Sunset Magazine Mexican Cookbook

• 1 Avocado, peeled & pitted
• 2 tablespoons lime juice
• ¼ teaspoon garlic salt
• 1 large head iceberg lettuce
• 2-½ cups refried beans
• 4 corn tortillas - crisp-fried
• 1 cup shredded mild Cheddar Cheese
• ¾ to 1-lb. cooked crab
• 2 medium sized tomatoes, sliced
• ½ cup pitted ripe olives
• Canned or bottled taco sauce

Mash avocado and blend with lime juice and garlic salt.

Line four plates with outer lettuce leaves; then finely shred remaining lettuce and mound on plates.

Heat beans until they start to bubble. Arrange a crisp tortilla atop greens and spoon over hot beans. Sprinkle with cheese and cover with a layer of crab (save some for garnish).

Spoon on avocado mixture; garnish with reserved crab, tomato slices and olives. Pass taco sauce to spoon over all. Makes 4 tostadas.

Recipe courtesy of Ronnie Lozano of the former Sutter Street Cafe, Stockton, California (as prepared by his mother, Ramona Lozano, Stockton, California). Ronnie is now owner of Lozano's Sports Bar & Grill on Pacific Avenue in Stockton.

• INGREDIENTS:
• 24 Medium-Sized Mushrooms (about 1-¼ pounds)
• 5 Tablespoons butter or margarine
• 2 Tablespoons green onions, minced (use part of tops)
• 1 teaspoon lemon juice
• 1 cup (about 8 oz.) fresh or canned crab meat
• ½ cup soft bread crumbs
• 1 egg, beaten
• ½ teaspoon dill weed
• ¾ cup shredded jack or cheddar cheese
• ¼ cup dry white wine
• Lemon Wedges

INSTRUCTIONS:

1. Remove stems from mushrooms and finely chop stems.
2. Melt 2 Tablespoons of the butter or margarine in a frying pan over medium heat. Add mushroom stems and onions and cook, stirring, until onion is limp.
3. Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed, and ¼ cup of the cheese until well blended.
4. Melt remaining 3 Tablespoons of the butter or margarine in a 9X13-inch baking pan.
5. Turn mushroom caps in butter or margarine to coat evenly around filling in each mushroom cap, pressing it in firmly.
6. Cover and refrigerate until next day.
7. To bake, sprinkle mushrooms with remaining cheese and pour wine into pan.
8. Bake, uncovered, in a 400°F oven for 15-20 minutes, or until hot throughout.

Serve hot with lemon wedges.

From the "Very Special Cooks" Cookbook of the Volunteer Service Council of St. Louis, Missouri. Recipe courtesy of Jeri Herold

• 5 Tablespoons butter
• 3 Tablespoons flour
• 1 cup milk
• 1 cup chicken broth
• 1 egg, well beaten
• 2 Tablespoons sherry
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Dash of Tabasco
• 1 Tablespoon Worcestershire sauce
• 1 lb. lump white crabmeat
• 1 cup grated cheddar cheese

Make a white sauce of butter, flour, milk, broth and egg. Remove from heat. Add sherry, salt, pepper, Tabasco and Worcestershire sauce. Add crabmeat to white sauce and put in 1-½-quart buttered casserole. Sprinkle with cheese. Bake at 350 for 20-25 minutes or until bubbly. Serves 6.

Recipe courtesy of the Neeley's - Food Network TV

• Peanut oil, for frying
• ¾ cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Dash hot sauce, such as Tabasco
• 1 cup cornmeal
• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 36 shucked oysters
• Remoulade Sauce, for serving, recipe follows

Special equipment: deep fryer

1. Heat oil in a deep fryer to 350 degrees F.
2. Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
3. Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce*.

*Remoulade Sauce:

• 1 cup mayonnaise
• 1 tablespoon Creole mustard
• 1 tablespoon paprika
• tablespoon white wine vinegar
• 1 tablespoon Worcestershire sauce
• Dash hot sauce
• Kosher salt and freshly ground black pepper

Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving. Yield: 1 1/2 cups.

From BBC Good Food Magazine, (Gary Rhodes)

• 1/2 lb. mussels
• 2 carrots (chopped)
• 1/4 lb. ripe olives
• 1/3 cup olive oil
• 1-1/4 cup chopped tomatoes
• 1 Bay Leaf
• 1 onion (chopped)
• 2 cloves garlic (minced)
• Salt & Pepper
• 2 lbs. mixed fish
• 2 Tablespoons chopped parsley

Prepare mussels. Heat 2 Tablespons oil and saute onions (chopped), garlic and carrots 5 minutes. Add tomatoes, Bay Leaf, and season with salt and pepper.

Add prepared fish; cook 5 minutes. Add mussels. Simmer 10 minutes or until shells open.

Simple and quick, this healthy dinner is bound to become a favorite in your home! Shared by K. Steed.

• 4 6-oz. sea bass fillets
• 2 tsp. chili powder
• 1 Tbs. ground paprika
• 1 clove garlic minced
• ¼ cup fresh cilantro, minced
• ½ tsp. black pepper
• 1 tsp. salt

Mix together chili powder, papika, garlic, cilantro, pepper and salt in a plastic bag, then pour the contents onto a plate. Place each sea bass filet onto the plate to cover with the mixture. Place sea bass on a grill and grill until cooked through.

Recipes4Living.com Website

Recipe contributed by niece, Elizabeth Almeida, Antioch, California

• 2-½ cups bread crumbs
• 4 garlic cloves, minced
• ½ cup chopped fresh parsley
• 6 Tablespoons grated Parmesan cheese
• ¼ cup chopped fresh thyme or 1 tablespoon dried thyme
• 2 teaspoons grated lemon peel
• ½ teaspoon salt
• 6 tablespoons butter or margarine, melted, divided
• 1 salmon fillet (3 to 4 pounds)

In a bowl, combine bread crumbs, garlic, parsley, parmesan cheese, thyme, lemon peel and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside. Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350 for 20-25 minutes or until salmon flakes easily with a fork. Yield: 8 servings.

Ingredients:

• 2-3 lb. de-boned salmon filet
• ¼-½ stick of butter
• Cajun seasoning - preferably Paul Prudhomme
• ½-qt. heavy cream
• 1+ cup of white wine (Chardonnay has a good tang)
• 1 box angel hair pasta

Process:

1. Cover salmon filets with Cajun seasoning and let sit for an hour
2. Melt ¼-½ stick of butter in frying pan
3. Pour in spoon full of Cajun seasoning
4. Bring to light bubble - don't let it brown
5. Cook salmon in pan at medium to high heat - keep an eye on it so it doesn't brown
6. Reduce to low and remove salmon and put aside in a bowl so you dont lose the juice
7. Add 1 cup of white wine to pan
8. Reduce 10-20% and bring to a boil
9. Throw in ½-qt. heav cream
10. Whisk sauce to get everything to blend
11. Taste to see if you need more seasoning (reduced wine makes things spicy, so if you need more spice, throw in a little more wine).
12. Just before serving throw salmon and its juce back in the pan
13. Break the salmon into bite-size pieces
14. Cover and simmer for a minute, then stir and pull it off the stove
15. Boil up a whole box of angel hair pasta
16. Dish up pasta; then cover with salmon and sauce

Same dish with a difference: Substitute shrimp for salmon. Everything is the same; but when you put the shrimp back in the frying pan; you may need some shrimp stock because it doesn't give off the same amount of juice as the salmon. Make the stock with shrimp heads and shells.

Recipe contributed by Norrine Valderrama, Mt. Nebo, West Virginia and Manteca, California

• 1-½ lbs. imitation crab legs, cut in ½-inch pieces
• 24 oz. Ricotta cheese
• 3-4 cups shredded Mozzarella cheese
• 10 lasagna noodles

Alfredo Sauce:

• A - 2 cans white mushroom soup
• B - 1 can golden mushroom soup
• C - 1 pt. heavy cream
• D - 1 egg
• E - 1 pkg. McCormick Alfredo powder mix
• ½ teaspoon garlic powder

Blend A, B, and C. Beat egg separately, then add to A, B,and C mixture. Add E; mix well and cook for ½ hour on low setting. Stir often. Add ½ teaspoon garlic powder. Just before finished cooking, add crab legs.

Optional: Add ¼ cup white wine to sauce.

Pour 1-1/3 cups sauce (no crabmeat) in 9x13 baking dish. Makes 2 layers, using the following order: uncooked noodles; sauce with crab legs, Ricotta cheese, and Mozzarella. Bake at 350°F for 1 hour.

• Frozen Broccoli spears, cooked and drained well.*
• 8 fish filets (like sole, cod, flounder, tilapia)
• 1 can cream of celery soup
• ¼ cup mayonnaise
• 1 Tablespoon fresh lemon juice
• 2 Tablespoons dry vermouth or any dry white wine

1. Divide broccoli spears among fish fillets. Roll up fillets and secure with toothpicks, if needed.
2. Arrange in a 2-qt. shallow baking dish. Bake in a 350°F oven for 20 minutes.
3. Meanwhile, combine remaining ingredients in a bowl and pour over fish, stirring in liquid around sides. Bake another 20 minutes until fish is done.
4. Arrange roll-ups on platter. Stir sauce; pour over roll-ups and garnish with lemon wedges and dill or parsley.

*Since my family really don't care for broccoli; you can use any veggie that cooks up quickly. I made these roll-ups using zucchini sticks** and it turned out really great!

**Sliced zucchini sticks and cooked in microwave about 2-1/2 minutes. Recipe Source: unknown

Contributed by Antoinette Coffer, Ft. Lauderdale, Florida

INGREDIENTS:

• One onion,diced and sauteed in butter/oil
• 1/2 pkg. bacon, diced and cooked crisp
• Red pepper, yellow pepper, diced
• Tomato, diced
• Crushed red pepper
• Garlic to taste
• Salt to taste
• Cream
• Grits - cooked according to package directions
• Shrimp, peeled & deveined

Cook 1/2 pkg. bacon until crisp, set aside. Saute one onion in butter/oil, add diced red pepper, diced yellow pepper, diced tomato, crushed red pepper, garlic and salt. make a roux with Chicken broth to the consistency of thick gravy. Combine sauteed vegetables and roux. Add shrimp last and cook until pink. Ladle over warm grits.

Impress your friends with this fresh recipe at your next fiesta! Inspired by the seaside villages in Puerto Vallarta this ceviche is a great low fat snack or appetizer.

• 3 lbs small raw shrimp, cleaned
• 4 large tomatoes, seeded and diced
• 6 limes, juiced
• 4 lemons, juiced
• 1 cup cilantro leaves, chopped
• 1 serrano chile, seeded and finely chopped
• ½ of a cucumber, peeled and diced
• 1 red onion, diced
• salt and pepper to taste
• 3 tablespoons tomato sauce

Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will "cook" the shrimp. Toss with remaining ingredients and refrigerate for one more hour or longer. Enjoy with tortilla chips or as a topper for grilled fish!

Recipe courtesy of Susan Mulligan, as published in the "Very Special Cooks" Cookbook from the Volunteer Service Council of St. Louis, Missouri

• 1 medium (½ cup) onion, finely chopped
• 2 Tablespoons margarine or butter
• ½ cup green pepper, chopped
• ¼ cup celery, diced
• 1 bay leaf, crushed
• 1 tsp. salt
• 1/8 teaspoon ground red pepper
• 1 (6-oz) can tomato paste
• 2 cups water
• 2 cups cleaned, cooked shrimp
• 3 cups hot cooked rice
• 1 teaspoon parsley, snipped**

Saute onion in margarine or butter. Stir in green pepper, celery, bay leaf, parsley, salt and pepper, tomato paste and water. Cook over low heat, stirring occasionally, about 30 minutes. Stir in shrimp. Heat through. Serve over rice. Garnish with parsley. Serves 6.

**Toni's Tip: The easiest way to chop parsley is to use kitchen shears and snip the parsley placed in a large tumbler!

This recipe contributed by Michele Barry; as printed in the "Very Special Cooks" cookbook from the Volunteer Services Council in St. Louis, Missouri

• 1 Tb Extra Virgin olive oil
• 1-½ lbs.large shrimp (16-20 count), peeled & deveined)
• 2 medium shallots, minced
• 2 T. dry vermouth
• 2 T. Sambuca liqueur
• 1 large ripe tomato, peeled, seeded & diced
• Salt & Pepper
• ½ cup evaporated skim milk
• 1 T. cornstarch, mixed with 1 T. water

In a large skillet with lid, heat olive oil. When hot, add shrimp and saute for 2 or 3 minutes. Turn shrimp over; add shallots; turn heat down and put lid on skillet. Cook gently for 1 minute; make sure not to burn them.

Remove lid and add vermouth and Sambuca and let reduce by half. Add tomatoes, salt and pepper and cook 2 more minutes. Stir in evaporated milk and cornstarch mixture. Heat, without bringing to a boil. Serve immediately.

This recipe contributed by Barbara Murphy, as printed in the "Very Special Cooks" Cookbook from the Volunteer Services Council of St. Louis, Missouri

• 24 large uncooked shrimp
• 24 large basil leaves
• 24 slices pancetta, very thinly sliced
• 1/3 cup olive oil for frying
• Chutney for serving (optional)

Peel and devein shrimp; leaving the tails intact. Wrap shrimp with basil leaves; then wrap firmly with pancetta along the length.

Heat oil in large frying pan. Cook shrimp in batches until browned and crisp on both sides.

Serve with chutney, if desired. Makes 24.

• 2 tablespoons olive oil
• 2 sweet bell peppers, cored and cut into strips
• 1 medium-size onion, sliced
• 1 can (14½ oz.) petite-cut diced tomatoes with jalapeños
• ½ teaspoon dried oregano
• ½ teaspoon hot pepper sauce
• 4 tilapia fillets,about 1½ pounds total
• ½ teaspoon each salt and pepper
• 2 cups hot heat-and-serve white rice

1. Heat oven to 350°F. Coat a 13X9X2-inch baking dish with nonstick cooking spray. Heat oil in a large skillet over medium heat. Add peppers and onion; cook 4 minutes. Add tomatoes and oregano; cook 3 minutes. Stir in hot sauce.
2. Place fish in prepared dish. Top with pepper mixture. Season with salt and pepper.
3. Bake at 350°F for 25 minutes, until fish flakes easily with a fork. Spoon fish and pepper mixture onto plates; serve with rice.

Per serving: 443 calories; 10g fat (2 sat.); 56g protein; 32g carbohydrate; 3g fiber; 818g sodium; 113mg cholesterol.

Printed from Family Circle Magazine, April 2008.

• 12 oz. mushrooms
• 2 Tablespoons vegetable oil
• 1 16-iz, can whole tomatoes, broken up
• 1 tsp. Italian seasoning, crushed
• ½ teaspoon salt
• Pepper, to taste
• 1 clove garlic, crushed
• 1 7-oz. can tuna, drained & flaked
• 1 lb. rigatoni or other tubular pasta

Rinse, pat dry and slice mushrooms (should make about 4 cups). Heat the oil in a large skillet until hot. Add the mushrooms, saute until golden, about 5 minutes. Remove them from the skillet and set aside. Add the tomatoes, seasonings and garlic to the skillet and bring to a boil. Reduce the heat and simmer, covered, until the flavors are developed and blended, about 20 minutes. Meanwhile, cook the pasta in boiling, salted water until just done. Add the tuna and reserved mushrooms to the sauce; cook until hot, about 2 minutes. Serve over drained pasta. Serves 4 to 6.

By Weight Watchers - 12 Jan 2012 - Printed from Mirror UK Newspaper

Put this great British speciality back on the menu with this Weight Watchers version that uses polenta for a crunchy batter. A perfect treat for the whole family.

ProPoints® Value: 8 Servings: 4 Preparation Time: 18 min Cooking Time: 35 min Level of Difficulty: Easy

• 10 spray(s) Cooking Spray, Calorie Controlled
• 2 portion(s) (large) Potatoes, Old, Raw, peeled and cut into 1/2-inch-thick wedges
• ½ teaspoons Salt
• ½ teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)
• 2 tablespoons Vinegar, All Types, white or red wine
• 100 g (½ cup) Polenta, Raw, instant, plus 2 tbsp
• 120 ml (1/2 cup) Milk, Skimmed
• 1 medium Egg, Whole, beaten
• 1 teaspoons Lemon, zest
• 1 teaspoons Mixed Herbs, Dried
• 600 g (1.32 lbs.) Fish, Cod, Raw, uncooked, or haddock fillets (4 x 150g (1/3 lb.) pieces)

Preheat oven to Gas Mark 6/200ºC/400ºF. Coat two large baking trays with cooking spray.

Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange them on one prepared baking tray. Transfer to oven and bake for 20 minutes.

Meanwhile, in a mixing bowl, combine 100g polenta, beaten egg, milk, zest, herbs and a little more salt and pepper; mix well to make a thick batter. Dust fish with additional 2 tbsp polenta; add fish to batter and turn to coat both sides. Place fish on second prepared baking tray and spoon over any remaining batter, patting over fish to make an even coating.

Transfer to oven to bake with potatoes for a further 18-20 minutes, until potatoes and fish are fork tender and polenta batter just starts to crack.

Home - Recipes by Category - Recipes A-Z -
Site Map - Contact Us - About Us - Favorite Links -
Link to Us - Toni's Kitchen Corner - Postcards From Brian

New! Comments