Total Time: 40 mins
Preparation Time: 5 mins
Cook Time: 35 mins
Ingredients
Servings: 4
2 (45 g) packets grace fish tea soup mix or 2 (45 g) packets comparable fish bouillon cubes
1 cup rice or 1 cup other rice
1 (15 1/4 ounce) can whole kernel corn
3 chicken breasts
1 sausage
Recipe
1 get your chicken going first, as it will take the longest (30-40 minutes). in the meantime, also get your rice cooking (20 minutes).
2 bring a separate pot to boil with the fish tea in it, then reduce to a simmer for 5-7 minutes. brown the sausage while the fish tea simmers, drain corn, and everything should finish about the same time.
3 finely chop the chicken breasts and slice sausage. add to rice along with the drained corn. add all into large pot and keep warm. serve with toasted english muffins or other bread. add calypso sauce for extra spice.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 2
1 lb medium shrimp
3 serrano peppers or 3 jalapeno peppers
1 cup rich unsweetened coconut cream (preferably mae ploy or chao koh brand -spoon the thickest cream off the top of an unshaken can of co)
2 -3 tablespoons red curry paste
fish sauce, as needed (some packaged curry pastes are already heavily salted)
2 teaspoons palm sugar (to taste)
8 kaffir lime leaves, very finely slivered
1/2-1 cup thai basil
Recipe
1 shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen. rinse and drain well, and let sit at room temperature for 20 minutes before cooking.
2 cut two of the three red peppers into thin rounds, including seeds, and pound with a mortar and pestle to a coarse paste. cut the other pepper with seeds into fine inch-long slivers.
3 heat 2/3 cup coconut cream in a wok or skillet over high heat. when it has warmed to a smooth consistency, spoon out 1 tablespoon and reserve. reduce remaining cream for a few minutes until it is thick and bubbly and the oil begins to separate from the cream. add curry paste, mushing it into the cream and fry, while stirring, over medium-high heat for a few minutes until it is aromatic and darker in color and the mixture is very thick.
4 increase heat to high and add the remaining 1/3 cup coconut cream, stirring to make a thick, well-blended sauce. season to taste with fish sauce and palm sugar stirring well to melt sugar and blend seasonings. toss in shrimp and cook in the sauce, stirring frequently. when the shrimp have lost their raw pink color on the outside, stir in the crushed chillies and kaffir lime leaves. stir-fry 10 to 15 seconds before adding basil and slivered chilli. stir well to wilt basil and, when shrimp are just cooked through, turn off heat.
5 transfer to a serving dish and drizzle reserved tablespoon of coconut cream over shrimp. garnish with a sprig or two of basil.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 10
1/3 lb cream cheese, softened
1/2 cup sour cream
1 teaspoon worcestershire sauce
1/2 tablespoon chives, chopped
1 garlic clove, minced
1/2 tablespoon fresh thyme, leaves only
1 small shallot, minced
1 teaspoon cayenne pepper (adjust to your liking)
1 tablespoon hot sauce (adjust to your liking)
1/4 cup heavy cream
salt, to taste
fresh ground pepper, to taste
1 lb lump crabmeat, cooked
Recipe
1 in a large bowl, mix very well all ingredients except the crab meat.
2 slowly fold in crab meat, to prevent it from shredding.
3 transfer mixture to shallow baking dish. heat at 350 degrees f for about 20 minutes, or until hot. (you may skip this step and serve the dip cold, if desired.).
4 serve with crackers, toasted pita points, or crostini.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
Servings: 10
5 tablespoons oil
5 tablespoons flour
2 medium onions, chopped
3 garlic cloves, chopped
1 medium bell pepper, chopped
2 celery ribs, chopped
4 tablespoons dried parsley flakes
1 (17 ounce) can stewed tomatoes, chopped
1 (14 ounce) can rotel tomatoes
3 (17 ounce) cans whole kernel corn
1 (17 ounce) can cream-style corn
5 quarts water
2 lbs peeled shrimp
salt and pepper
Recipe
1 heat oil in a soup pot. make a roux by adding flour and cooking til brown, stirring constantly.
2 add chopped vegetables and parsley flakes. cook 10 minutes, or until onion is tender.
3 add tomato products and cook 10 minute longer, stirring constantly. add corn. stir til mixed. add water, salt and pepper. simmer one hour, stirring occasionally. add shrimp. simmer 30 min longer. makes 10-12 servings.
1 flatten chicken breasts between 2 sheets of waxed paper. marinate in wine for 1 hour.
2 to prepare filling, saute garlic in oil. add onion and cook until translucent, then add the crab meat, mushrooms, sage, pepper, salt and peppers. saute until mushrooms are soft.
3 remove chicken from wine. pat dry.
4 place filling on one side of chicken breast, then roll. tie with string.
5 heat butter in dutch oven and brown chicken breasts on both sides.
6 add coconut milk and ginger. simmer a few minutes.
7 dissolve bouillon cube in coconut cream and pour into pan with half and half. simmer until chicken is tender, turning occasionally, about 30 minutes.
8 remove chicken. set aside and keep warm.
9 stir cornstarch into water until dissolved.
10 let the sauce simmer and add cornstarch mixture to thicken.
Total Time: 8 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 8 hrs
Ingredients
2 1/2 cups sugar
5 tablespoons starch (corn)
7 egg yolks
1 tablespoon salt
5 (12 ounce) cans evaporated milk
1 1/2 cups coconut
2 cups powdered sugar
heavy whipping cream, 1 carton
2 pie shells (?)
Recipe
1 on the stove (i suggest a double boiler at high heat or low/medium heat for a regular pot) -- mix sugar, cornstarch, yolks and salt in a pot. slowly stir in the milk until it thickens. do it slow. after it thickens, add the coconut. pour into the pie shells and let sit overnight in the refridgerator.
2 combine the confectionary sugar and heavy cream and whip till stiff peaks form. top pies with whipped cream mixture. serve :-).
Total Time: 22 mins
Preparation Time: 16 mins
Cook Time: 6 mins
Ingredients
Servings: 6
3 garlic cloves, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 lbs fresh shrimp, peeled and deveined
skewer
Recipe
1 1.in a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2 2.preheat grill for medium heat. thread shrimp onto skewers, piercing once near the tail and once near the head. discard marinade.
3 3.lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins
Ingredients
Servings: 4
1/4 cup butter
1 cup mirepoix (mix of diced onion, celery, bell pepper)
1 teaspoon crushed garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon paprika
4 tablespoons wine
2 tablespoons seafood stock or 2 tablespoons clam juice
salt
8 ounces cream cheese, cut into small pieces
1 lb peeled crawfish tail
1/4 cup fresh parsley, chopped
1/4 cup green onion, chopped
1 loaf french bread
Recipe
1 melt butter in medium saucepan on medium high heat. add onions, bell pepper, and celery and saute' for 5 minutes.
2 add cayenne pepper, black pepper, paprika, and garlic and stir well. stir in wine and seafood stock, bring to a boil and then reduce heat to low.
3 add crawfish tails and salt and mix well. cover and simmer for 20 minutes. if using shrimp, don't add until the last 5 minutes of the 20.
4 gradually add cream cheese until melted, stirring often and cook for 5 minutes.
5 add green onions and parsley and a little more wine if mixture is too thick.
6 cut bread in half and scoop out center portion of french bread loaf. fill bottom portion with crawfish mixture. place top half on top, brush with melted butter and bake in a 350 degree oven for 15 minutes.
Total Time: 1 hr 6 mins
Preparation Time: 1 hr
Cook Time: 6 mins
Ingredients
Servings: 4
1/4 large banana
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
500 g large shrimp, shelled and deveined,you'll probably have between 26 to 30
1/3 cup cracker crumb
1/3 cup grated coconut, toasted
lime wedge
Recipe
1 puree (or mash) the banana with lime juice, olive oil, turmeric, salt and hot-pepper sauce.
2 toss marinade with the shrimp and marinate for 1 hour in the refrigerator.
3 in a bowl, combine the cracker-crumbs and the toasted coconut.
4 preheat the grill or broiler.
5 dip shrimp in the crumb/coconut mixture and thread onto bamboo or wooden skewers which have been soaked in water for 30 minutes to stop them from catching fire.
6 (each skewer will take 6 to 8 shrimps).
7 grill over a medium-hot fire (or broil) until shrimp are opaque- about 4 to 6 minutes- turning the kabobs over halfway throught the cooking time.
8 serve with lime wedges.
9 note: to prevent shrimp- or any kabob items- from slipping,use 2 skewers for each kabob.
10 by holding a pair of skewers 1/4" apart,thread the shrimp onto both skewers at the same time.
11 this way the food will turn over when you turn the skewers rather that spin around,as they tend to do,when on a single stick.
1 lb andouille sausage, sliced on an angle into 1/2-inch-thick slices
2 lbs chicken tenders, cut into bite-size pieces
1 medium yellow onion, sliced
3 large garlic cloves, chopped
3 celery ribs, chopped
1 green pepper, quartered, then sliced into thin strips
1 red bell pepper, quartered, then sliced into thin strips
4 sprigs fresh thyme
2 cups chicken stock
1 cup tomato juice
1/4 cup hot sauce
1 lb medium raw shrimp, peeled and deveined
8 ounces frozen okra, defrosted
1/4 cup fresh flat-leaf parsley, chopped
4 scallions, green and parts, thinly sliced
Recipe
1 heat a large, deep skillet over high heat with the vegetable oil.
2 add the andouille sausage and brown for 2 to 3 minutes. move the andouille sausage to one side of the pan and add the chicken tenders. season the meat with salt and pepper. continue to cook for another 3 minutes, and until the chicken starts to brown.
3 stir to combine the chicken with the andouille sausage, then add the onion, garlic, celery, green and red bell peppers, and thyme sprigs. cook, stirring frequently, for 5 minutes.
4 add the chicken stock, tomato sauce, and hot sauce and bring up to a boil.
5 add the shrimp and okra, cover the pot, and simmer for 5 minutes or until the shrimp are firm and pink. uncover the stoup and stir.
6 turn the heat off, stir in the parsley and scallions, and serve.
Total Time: 47 mins
Preparation Time: 30 mins
Cook Time: 17 mins
Ingredients
1 1/2 cups packed fresh breadcrumbs
1 lb peeled crawfish tail, chopped
2 ounces tasso, chopped (or other smoky ham)
3 tablespoons unsalted butter
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon fresh lemon juice
1 teaspoon worcestershire sauce
1 teaspoon tabasco sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 large egg, beaten
1 cup saltine crumbs
vegetable oil, for panfrying
Recipe
1 preheat oven to 350°.
2 scatter the bread crumbs on a rimmed baking sheet and bake about 5 minutes or until dry and golden; dump crumbs into a mixing bowl.
3 in the container of a food processor; add the crawfish (fat too, if any) and tasso; pulse just enough times to mince the mixture (stop short of pureeing); add crawfish mixture to the mixing bowl with the breadcrumbs.
4 melt the butter in a medium skillet over medium heat.
5 stir in the onions, celery, and bell pepper; saute/stir briefly until the vegetables are soft.
6 stir in the lemon juice, worcestershire sauce, tabasco, salt, and cayenne and remove from the heat.
7 scrape the mixture into the mixing bowl; also add in the egg and combine mixture.
8 form mixture into 8-12 patties, no thicker that 1/2 inch.
9 the mixture will be a little fragile.
10 coat the patties with the cracker crumbs by holding each patty in your hand and sprinkling both sides with cracker crumbs.
11 refrigerate patties for about 10 minutes.
12 warm 1/4 inch of oil in a large skillet over medium heat; fry the patties 2-3 minutes on each side or until golden brown.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 2
cooking spray
1 small brown onion, finely chopped
2 celery ribs, trimmed and finely chopped
2 garlic cloves, crushed
1/4 teaspoon ground cinnamon
2 cloves
1/4 teaspoon ground turmeric
3/4 cup long-grain rice
2 cups chicken stock
1/4 cup flat leaf parsley, finely chopped
360 g fish fillets
2 teaspoons cajun seasoning
Recipe
1 spray base of a medium saucepan with cooking oil. cook onion, celery and garlic, stirring, for 5 minutes. add spices; cook, stirring, until fragrant.
2 add rice; stir to coat in mixture. add stock; bring to the boil. reduce heat; simmer, covered tightly, about 20 minutes or until rice is tender and liquid is absorbed. stir in parsley.
3 meanwhile, spray medium frying pan with cooking oil. sprinkle fish with cajun spice; cook in pan.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
4 (8 ounce) red snapper fillets, with skin (boned, rinsed, and patted dry)
1/2 cup shredded coconut (unsweetened)
1/2 cup flour
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon olive oil
Recipe
1 in a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. mix the ingredients together until evenly combined.
2 in another shallow bowl whisk together the egg and the milk.
3 place the remaining 1/4 cup flour in a shallow bowl.
4 for each fillet:
5 working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
6 heat the 1 t. of olive oil in a lg. saute pan until hot.
7 add the fillets to the pan, coconut side down.
8 cook 3 mins., then turn and cook until done, about 1 minute more.
Total Time: 1 hr 35 mins
Preparation Time: 20 mins
Cook Time: 1 hr 15 mins
Ingredients
Servings: 8
4 cups clams, chopped and juice reserved
1/4 cup salt lamb (1 2-inch piece) or 1/4 cup bacon drippings
1 small onion, diced
1 stalk celery, diced
1 small green bell pepper, seeded and diced
1 medium carrot, diced
2 teaspoons garlic, minced
2 cups stewed tomatoes (canned) or 2 cups diced tomatoes, with their liquid (canned)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 medium potatoes, peeled and diced
hot pepper sauce, such as tabasco sauce
1 pinch salt & freshly ground black pepper
Recipe
1 drain the clams; reserving both the clams and their liquid separately (you will need about 6 cups of clam liquid reserved from the chopped clams - if there is not sufficient liquid from the clams, add enough water to the reserved amount to measure 6 cups, or use bottled clam juice).
2 cook the salt lamb or bacon in a large skillet over medium heat until the fat renders.
3 add onion and saute about 5 minutes.
4 add celery, bell pepper, carrot and garlic and cook until softened, about 8 to 10 minutes.
5 add the stewed tomatoes, including their liquid, reserved clam juice, oregano and thyme; cook 15 minutes.
6 add the potatoes and cook until tender, stirring occasionally, about 30 minutes.
7 add reserved clams and simmer 10 minutes, no longer (clams will toughen).
8 season with hot sauce, salt and pepper to taste and serve.
Total Time: 49 mins
Preparation Time: 45 mins
Cook Time: 4 mins
Ingredients
Servings: 2
1/4 cup mayonnaise
2 teaspoons wasabi powder
2 tablespoons chopped green onions
2 ahi tuna steaks (each about 5-6 ounces and 3/4 inch thick)
2 tablespoons sesame oil
1/2 teaspoon five-spice powder
2 sesame seed rolls, split
2 tablespoons pickled ginger
watercress, one small bunch, tough stems removed
Recipe
1 in a small bowl, stir together the mayonnaise and wasabi powder until well blended, then stir in green onion; set aside.
2 rub the tuna steaks with 1 tablespoon of the sesame oil, then sprinkle with 1/4 teaspoon of the five-spice powder.
3 let the wasabi mayonnaise and the tuna steaks stand for 15 minutes at room temperature to allow the flavors to blend, or cover and refrigerate for up to 1hour; if refrigerating, return to room temperature before grilling the tuna and assembling the panini.
4 preheat the sandwich grill.
5 arrange the tuna steaks in the grill, close the top plate and cook until seared on the outside and about 1/4 inch into the interior, 8-10 minutes (time may be less, so watch closely).
6 transfer immediately to a plate; leave the grill on and clean the grill plates.
7 place the rolls, cut side down, on a work surface and brush the crust sides with the remaining 1 tablespoon sesame oil, then sprinkle with the remaining 1/4 teaspoon five-spice powder.
8 turn and spread the wasabi mayonnaise on the cut side of each roll, then layer 1 tuna steak, half of the pickled ginger, and half of the watercress over the mayonnaise on the bottom half of each roll.
9 cover with the top halves of the rolls, mayo side down, and press to pack gently.
10 place the panini on the grill, close the top plate, and cook until the bread is golden and toasted, the ginger and tuna are warmed through, and the watercress is just slightly wilted, 2-4 minutes.
11 the tuna should not cook much further; place on warmed plates and serve at once.
1 peel the shrimp, leaving only the tail on. skewer the shrimp, three to a skewer, leaving about a half inch between each.
2 combine the ingredients for the coconut crust and the beer batter. dip each shrimp in the coconut mixture, then into the beer batter, then back into coconut crust.
3 heat the vegetable oil in a deep, heavy skillet to 375°f put the skewers in and fry until golden brown. drain, and serve with the plum sauce.
4 plum sauce: combine all ingredients in a stainless steel saucepan. bring to a light boil and cook for about ten minutes. puree. refrigerate what's not used right away.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 cup nonfat milk
1/2 cup cream of wheat (uncooked)
12 ounces canned salmon, boneless, flaked
2 eggs, separated
1/2 cup onion, finely chopped
1/4 cup fresh parsley, chopped
3/4 teaspoon dill weed
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
Recipe
1 bring milk just to boil in medium saucepan. gradually add cereal, stirring constantly. return just to boil. cook 1 to 2 minutes or until thick, stirring constantly. remove from heat.
2 add salmon, 1 of the egg yolks, both egg whites, onion, parsley, salt, dill, pepper and lemon juice. mix well.
3 shape into loaf in greased shallow baking pan.
4 bake at 375 for 30-35 minutes.
5 or prepare 6 salmon cakes and bake for for 20 minutes.
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
Servings: 6
2 lbs halibut
16 ounces sour cream
1/4 cup wine
1 dash onion powder
1 dash garlic powder
1 1/2 cups shredded cheddar cheese
Recipe
1 preheat oven to 350 degrees.
2 place halibut in a buttered baking dish.
3 in a bowl, stir together the sour cream, wine, onion powder (to taste), and garlic powder (to taste).
4 bake in 350 degree f oven for 20 minutes.
5 remove from oven, sprinkle the cheese over, and return to oven and bake until cheese is bubbly and fish is done, about 5 to 10 minutes.
6 alternate method: microwave halibut until almost done (about 12-15 minutes) and add cheese and continue about a minute or two until the cheese is melted.
Total Time: 14 mins
Preparation Time: 2 mins
Cook Time: 12 mins
Ingredients
Servings: 10
4 (6 ounce) cans tuna in water or 1 cup cooked chicken
4 cups chicken stock (i suggest crock pot chicken stock )
1/8 teaspoon celery seed
1/4 teaspoon thyme
1 cup milk
4 -5 tablespoons cornstarch
1 1/2 cups frozen peas
1 tablespoon sherry wine (optional)
1/4 cup chopped mushroom (optional)
salt
fresh ground black pepper
Recipe
1 drain tuna or chop chicken finely.
2 bring chicken stock (and optional mushrooms if desired), to a boil. add celery seed and thyme.
3 use a fork or a whisk to combine cornstarch with cold milk. adjust amount according to whether you want a thicker or thinner sauce. add to boiling stock, reduce heat, and stir until the sauce simmers gently.
4 add tuna/chicken, peas, and sherry.
5 heat through and season to taste with salt and fresh-ground black pepper.
6 remove from heat. let sit, keeping warm, for 5 minutes to blend flavors.
7 serve over the starch of your choice -- rice, toast points, noodles, cornbread (i suggest recipe basic, frugal cornbread ), biscuits, etc.
8 note -- if you have no homemade chicken stock i suggest using a good soup base (tones brand is available in sam's club). both bullion cubes and canned chicken broth are inferior substitutes for real stock and a dish this simple depends on the quality of the ingredients for good flavor.
9 tip -- if you enjoy tuna casserole but have give it up because of the salt in the mushroom soup try using a suitable quantity of this recipe (with or without the peas), as a substitute for the diluted soup.
Total Time: 11 mins
Preparation Time: 5 mins
Cook Time: 6 mins
Ingredients
Servings: 4
24 large shrimp, shelled and deveined, but tail on
cajon mixed spice
hot hungarian paprika
olive oil
salt and pepper
Recipe
1 slide the shrimp onto skewers without crowding them and season one side with your favorite cajun seasoning mix. season the other side with the hot paprika to taste. remember a lot of the heat cooks off and the two sides give a nice glow in the mouth. cover the shrimp and refrigerate for 2 hours.
2 put the shrimp on the grill for about three minutes per side or until they just turn pink and opaque.
3 remove the shrimp and brush with olive oil and serve.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
Servings: 6
6 ounces light chunk tuna in water, drained (make sure it's not chunk '')
3 tablespoons butter
3 tablespoons flour
1 cup skim milk
1/4 teaspoon salt
1/4-1/2 teaspoon pepper
1/2 cup low-fat cheddar cheese
Recipe
1 melt butter over med heat in small sauce pan.
2 add flour slowly, stirring constantly until well combined (it should form a smooth paste with no balls of flour still hidden).
3 add milk slowly, stirring in between each addition till all is smooth and not curdled looking.
4 add salt and pepper.
5 lastly, add the tuna fish and bring to a low boil. if sauce is too thick for your liking, add more milk -- too thin, add more flour.
6 *sauce will thicken a bit as it simmers*.
7 i like to add more pepper- towards the 1/2 teaspoons mark- but add to your liking.
8 toast 6 slices of bread in toaster, immediately upon removing from toaster put a large spoonful of tuna mixture on top of toast and spread evenly over top.
9 grate desired amount of cheese on top and serve!
Total Time: 2 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 2 hrs
Ingredients
Servings: 4
3/4 cup italian salad dressing
1/2 cup celery, sliced
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 garlic clove, minced
2 cups rice, cooked
1/2 cup ham, cubed
6 ounces shrimp, tiny, cooked
1 cup tomato, chopped
6 bacon, slices crumbled
Recipe
1 thoroughly mix the first eight ingredients together and then toss in the remaining ingredients, except the bacon. chill for a couple of hours to let the flavors develop.
2 add the bacon just before serving (to keep it crisp).
1 for the topping: adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees.
2 pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of grape-nuts cereal, about ten 1-second pulses.
3 spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 minutes.
4 toss together the bread crumbs, parsley, salt & pepper in a small bowl and set aside.
5 for the scrod: increase the oven setting to broil.
6 melt the butter in a small skillet over medium-high heat until the foaming has subsided.
7 reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute.
8 remove the pan from the heat, add the lemon juice, parsley, salt and pepper.
9 swirl to incorporate.
10 remove the pan from the heat and set aside.
11 season the scrod liberally with salt and pepper.
12 fold the thin tailpieces in half to increase their thickness.
13 place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over.
14 broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes.
15 baste the fish with the pan drippings and top with the bread crumbs.
16 continue broiling until the crumbs are golden brown, about 1 minute.
17 using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy).
1 if necessary skin the cod fillets (if using frozen fish this is much easier done before thawing) and mince or chop in a food processor. put in a bowl with the breadcrumbs. chop the spring onions finely, using as much of the green stalk as possible, and add to the fish and breadcrumbs together with the grated cheese and capers.
2 season with salt and the chilli powder and mix all together thoroughly with a wooden spoon. whisk the egg and egg yolk and stir into the mixture. with well-floured hands, shape the mixture into fairly small fish cakes.
3 heat a good blob of butter in a large frying pan. fry the fish cakes (you will probably have to do them in two batches) over a medium heat for 5 - 8 minutes on each side until golden brown, turning carefully once with a fish slice. transfer to a dish, pour over any extra butter from the pan the serve. (if necessary they will keep hot in a low oven perfectly well for an hour or so).
1 over medium to high heat, place a drizzle of olive oil in your pan. once hot, place fish in pan. be sure that fish is dry when you put it in the pan or else you might get hot oil flying back at you. season fish with salt and pepper. cook for about 3-4 minutes on each side.
2 once you flip the fish, be sure to season the other side with salt and pepper. after cooking, take the filet out of the pan and let rest while you assemble you sandwich. grab your bread or bun. place a good amount of cajun mayo on both sides.
3 stack your lettuce/alfalfa and tomato on bread and then add fish. if you want to add a little more heat, put a few dashes of hot sauce on the sandwich.
