Baked Lemon Haddock

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 haddock fillets
• 1/4 cup seasoned dry bread crumb
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 tablespoons dried parsley flakes
• 2 teaspoons lemon juice
• 1/2 teaspoon garlic powder
• cayenne pepper

Recipe

• 1 cut fish into serving-size pieces.
• 2 place in a greased 11x7x2" baking dish.
• 3 combine remaining ingredients.
• 4 sprinkle over fish.
• 5 bake at 350 f for 25 minutes or until fish flakes easily with a fork.
• 6 - - - - - - - - - - - - - - - - - - notes : recipe from jean ann perkins of newburyport, md.
• 7 a very quick and easy dish, pretty enough for company.

Best Valdivia Salmon On Rice With Mango Avocado Salsa

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb salmon fillet
• 1 lemon
• 1 avocado
• 1 mango
• 3 cups baby greens
• 3 teaspoons black pepper or 3 teaspoons salt or 3 teaspoons garlic salt
• steamed rice

Recipe

• 1 start steaming the rice, i usually use around 3 cups depending on how many and how much you like rice. if you dont have a rice cooker(or cook like my wife) you can pick up a couple of to go orders from any asian restaraunt. while its steaming make sure theres no bones in the filet( for the kids) and cut the larger filet into proper sized filet's for adults or children. use a little bit of oil in the pan(i prefer pam) and heat pan to med. i cant give exact times because every stove is different but i cook it on both sides for a couple minutes. season both sides in the pan with the salt an pepper. if you have pappys seasoning thats the best. right here you can also squeeze the lemon over the cooking fish or over the prepared dish later if you please. while its cooking you can dice up the mango and avocado into small uniform pieces. keep in a bowl. right around now the fish should be done so lay a bed of organic baby greens on the plates. spread an even layer of rice on the plate keeping the greens visible by a quarter inch on the outside. lay the mango avocado medley on top of the rice then a filet on top of that. if you want you can garnish with some fresh cilantro. also its really healthy as it is but you can add soy sauce over it all for taste. bon appetit.

Baked King Fish/ Cod In Tomato Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 900 g kingfish or 900 g cod steaks
• salt
• 1/2 teaspoon chili powder (cayenne)
• 1/4 teaspoon turmeric powder
• 2 tablespoons vegetable oil (the original recipe says 9 tblsp)
• 1 teaspoon fennel seed
• 1 teaspoon mustard seeds
• 3 onions, chopped
• 6 cloves garlic, chopped
• 1/2 inch gingerroot, chopped (optional)
• 2 1/2 teaspoons cumin powder, divided
• 6 tomatoes, chopped (the recipe says 1 14 oz can for those who use canned tomatoes -for me the fresh ones do fine)
• 1/4 teaspoon garam masala
• 2 green chilies, chopped (optional)

Recipe

• 1 wash and dry the fish slices.
• 2 marinate the fish with the salt, turmeric and chilli powder for 1/2 an hour.
• 3 heat 2 tbslp oil over medium heat and when hot put in the fennel and mustard seeds as soon as the mustard seeds pop add the onions and garlic and ginger root saute until the onions are light brown.
• 4 then add the 2 tsps of cumin and the green chilli.
• 5 stir and then add the tomatoes (and their liquid- for canned tomatoes), the rest of the cumin and the garam masala.
• 6 boil and then simmer covered for 15 mins on low.
• 7 pre heat oven to 180c heat a little more oil in a non stick and when hot put in the fish slices and just brown all the steaks on both sides.
• 8 put the fish in a baking dish.
• 9 now just pour the sauce over and bake uncovered for 15 mins or until the fish is cooked.

Creamy Crab In Endive Spears

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 3 ounces cream cheese, softened
• 2 tablespoons sour cream
• 2 teaspoons lemon juice
• lime juice
• 1/4 teaspoon lemon zest
• lime zest
• 2 tablespoons fresh chives, chopped
• 1/4 lb crabmeat
• 1 dash salt
• 1 dash pepper
• 4 -6 belgian endive
• 1 dash fresh dill weed or 1 dash dried dill

Recipe

• 1 beat cream cheese,sour cream, and lemon juice.
• 2 stir in lemon zest,chives, crab, salt & pepper.
• 3 spoon onto wide part of each endive spear.
• 4 arrange on platter and sprinkle with dill.

California Shrimp Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (2 ounce) envelope lipton onion soup mix
• 1 cup chopped cooked shrimp
• 1 tablespoon old bay seasoning
• 1 teaspoon worcestershire sauce
• cracker

Recipe

• 1 in a medium bowl, mix together the sour cream, mayonnaise, and soup mix; blend well.
• 2 add in the shrimp, old bay seasoning, and worcestershire sauce; stir to blend.
• 3 cover w/ plastic wrap and refrigerate at least 2 hours.
• 4 serve w/ crackers.

Chinese Style Gravlax(cured Salmon)

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

Ingredients

• 3 -3 1/2 lbs fresh side salmon (skin left on, bones removed with tweezers or needle-nosed pliers)
• 2 1/2 tablespoons sugar
• 2 1/2 tablespoons roasted szechwan salt and pepper
• 1 dash black pepper
• 1/4 cup fresh ginger, very finely julienned
• 1/2 cup fresh cilantro, coarsely chopped (leaves and stems)

Recipe

• 1 place the salmon fillet, skin side down, on a rimmed baking sheet(if aluminum, line with plastic wrap) or large flat platter.
• 2 combine the sugar, pepper-salt, and black pepper, and sprinkle evenly over the fish.
• 3 scatter the ginger julienne and cilantro evenly on top.
• 4 cover with plastic wrap.
• 5 place another baking sheet over the salmon. weight it down with a 3-5 pound weight.
• 6 refrigerate for at least 24 hours, or for better flavor, up to 3 days.
• 7 every 8-10 hours, drain off any liquid that collects in the bottom of the pan.
• 8 to serve, discard the ginger and cilantro.
• 9 slice the gravlax very thinly on the diagonal with a long and thin bladed sharp knife.

Creamy Crab And Spinach Risotto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 8 ounces imitation crabmeat
• 1 large roma tomato
• 2 cups steamed rice
• 1 (16 ounce) jar alfredo sauce
• 4 ounces frozen spinach
• 4 ounces button mushrooms
• 1 tablespoon old bay seasoning
• 2 garlic cloves
• 4 ounces breadcrumbs
• 8 ounces parmesan cheese

Recipe

• 1 preheat oven to 375 degrees.
• 2 lightly oil a 8"x10" baking dish.
• 3 defrost the spinach, squeeze out the water and coursely chop.
• 4 slice the mushrooms.
• 5 mince the garlic.
• 6 chop the imitation crab into bite size pieces.
• 7 de-seed and dice the roma tomato.
• 8 shred the parmesan cheese.
• 9 over medium-high heat use a large saucepan to saute the mushrooms and garlic in remaining olive oil until the mushrooms begin to release their juices.
• 10 add the rice to the mushrooms and mix well to separate the grains.
• 11 add the crab, tomatoes, and spinach to the mushroom/rice mixture.
• 12 add the alfredo sauce.
• 13 add the old bay seasoning then mix well to incorporate flavors (about 5 minutes).
• 14 add half the parmesan cheese and mix until melted.
• 15 pour into baking disk.
• 16 top with breadcrumbs and remaining parmesan cheese.
• 17 bake until the top turns a golden brown and casserole is bubbly.

California Roll Rice Salad

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 lb frozen skinless salmon fillet, thawed
• salt and pepper
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 4 cups cooked short-grain rice or 4 cups jasmine rice
• 1 cucumber, seeded and sliced
• 1 avocado, pitted, peeled, and sliced
• 1 tablespoon toasted sesame seeds

Recipe

• 1 heat a grill or grill pan to medium.
• 2 sprinkle the salmon with salt and pepper. grill, turning once, until just cooked through, about 8 minutes. transfer to a cutting board. when cool enough to handle, break into chunks.
• 3 meanwhile, in a small bowl, whisk the vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves.
• 4 divide the rice, cucumber, avocado, and salmon among 4 serving bowls. drizzle with the dressing and top with the sesame seeds.

California Rolls

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 100 g sushi rice
• 1 sheet fresh seaweed
• 50 g cucumbers, julienned
• 1/2 avocado, julienned
• 80 g crab, sticks
• 15 g tobiko (flying fish roe)
• 15 ml rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt

Recipe

• 1 put sushi rice on a seat seaweed (nori).
• 2 spread on seaweed evenly.
• 3 now turn the seaweed so that it comes up and the sushi rice comes down.
• 4 put the cucumber, avocado and crabstick in the center of the seaweed.
• 5 roll it up tightly.
• 6 this becomes easy if you use plastic wrap.
• 7 put tobiko on top and cut into 6 pcs.

Bubba Gump Shrimp Company's Chipotle Shrimp

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups rice, cooked
• 2 ounces butter
• 3 large fresh garlic cloves, chopped
• 40 raw shrimp, deveined and tails removed
• 1 pint heavy cream (or half-and-half)
• 1 teaspoon seasoning salt
• 1/2 cup grated parmesan cheese
• 2 tablespoons chipotle chiles in adobo, pureed in blender
• 4 roma tomatoes, chopped
• 1 bunch green onion, thinly sliced partway into the green
• corn tortilla strips, for garnish

Recipe

• 1 prepare rice according to package directions and set aside.
• 2 in a large sauté pan over medium heat, melt butter.
• 3 add garlic and shrimp and sauté for about 1 minute. add cream, salt, parmesan cheese and 1 to 2 tablespoons of puréed chipotles depending on amount of heat desired.
• 4 bring mixture to soft boil. remove pan from heat when cream begins to stick to the spoon.
• 5 spread cooked rice in bottom of serving dish and cover with chipotle shrimp mixture.
• 6 sprinkle tomatoes and green onions over all, and garnish with tortilla strips.

Creamy Crab Dip

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 8 ounces cream cheese, softened
• 1 cup mayonnaise
• 2 teaspoons old bay seasoning
• 1/2 teaspoon dry mustard
• 1 lb lump crabmeat, maryland blue is best
• 1/4 cup cheddar cheese, shredded

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a medium bowl, mix cream cheese, mayo, old bay and dry mustard until well blended.
• 3 add crabmeat and toss gently.
• 4 spread in a 9" pie plate. sprinkle with cheddar cheese and additional old bay.
• 5 bake 30 minutes or until hot and bubbly.
• 6 serve with assorted crakers and sliced french bread.

Bay And Lemon Shrimp Skewers With Olive Couscous

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 tablespoons extra virgin olive oil, divided
• 2 lemons, juice and zest of
• 24 jumbo shrimp, peeled and deveined
• salt and pepper
• 1 bunch bay leaf
• 2 cups chicken broth
• 1 (10 ounce) box couscous
• 1/2 cup kalamata olive, pitted and chopped
• 1/2 cup green olives, pitted and chopped

Recipe

• 1 preheat grill or broiler. soak 8 bamboo skewers in water. in a shallow dish, whisk together 1/4 cup olive oil and lemon zest.
• 2 season shrimp with salt and pepper; coat with the dressing. thread the soaked skewers with alternating shrimp and bay leaves.
• 3 grill or broil the shrimp skewers, turning once, until shrimp are pink and firm, about 5 minutes. drizzle lemon juice on top.
• 4 in a medium saucepan, bring chicken broth and remaining 1 tablespoon olive oil to a boil. stir in couscous and olives. cover the pan, turn off the heat, and let stand for 5 minutes. fluff with a fork.
• 5 serve couscous with 6 shrimp per person. discard bay leaves.

Creamy Crab Cakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 egg yolk
• 1 tablespoon cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon diced red bell pepper
• 1 tablespoon diced yellow onion
• 3 tablespoons chopped fresh parsley
• 1 teaspoon tabasco sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon fresh thyme
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup olive oil
• 1/4 cup sour cream
• 1 lb crabmeat
• 4 cups bread, crumbs
• 4 -5 tablespoons unsalted butter

Recipe

• 1 in a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
• 2 slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
• 3 transfer the mixture to a bowl and stir in the sour cream.
• 4 stir in the crabmeat, gently to prevent from breaking the lumps.
• 5 form 8 patties, 3 inches wide by 3/4 inch thick.
• 6 put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
• 7 lightl dredge the patties on both sides in the bread crmbs.
• 8 cover the crab cakes with plastic wrap and chill for at least one hour or longer.
• 9 heat a skillet with butter over low to medium heat.
• 10 add the crab cakes, fry for about 4 minutes perside or until golden brown.

Baked Italian Oysters

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup butter
• 1/2 cup olive oil
• 4 cups breadcrumbs
• 1 cup italian breadcrumbs
• 1/4 teaspoon ground cayenne pepper
• 2 teaspoons dried tarragon
• 2 teaspoons dried oregano
• 5 tablespoons chopped parsley
• 3 teaspoons minced garlic
• 5 tablespoons chopped green onions
• salt and pepper
• 2 pints fresh oysters, well drained

Recipe

• 1 in large heavy saucepan, melt butter over low heat.
• 2 mix in olive oil and heat for 3 minutes.
• 3 add remaining ingredients except oysters.
• 4 mix well and remove from heat.
• 5 add well drained oysters to saucepan and toss gently.
• 6 place in a 2 quart casserole dish.
• 7 bake at 425 for 20-30 minutes or until browned.

Creamy Crab Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 200 g crabmeat, thawed if frozen
• 2 tablespoons butter
• 1/2 cup onion, chopped finely
• 1/2 cup celery, chopped finely
• 2 tablespoons flour
• 1 dash cayenne
• 1/2 teaspoon salt
• 2 cups milk
• 1 cup whipping cream
• 1 tablespoon pale dry sherry
• 1 teaspoon lemon juice
• chopped parsley

Recipe

• 1 drain crab and remove bits of shell and cartilage.
• 2 cut the legs in pieces.
• 3 saute the onion and celery in butter for about 10 minutes.
• 4 blend in the flour and the seasonings.
• 5 add the milk, stirring and cooking until it is smooth and has a thick consistency.
• 6 puree the soup in a blender.
• 7 put the soup back in the pan and add the crab and cream.
• 8 garnish with parsley and enjoy!

Creamy Crab And Portabella Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 ounces cream cheese
• 1/2 cup milk
• 1/2 cup butter
• 1 small onion, diced
• 2 garlic cloves (pressed or minced)
• 1 portabella mushroom, head cut in bite-sized chunks
• 1 cup shredded italian cheese blend
• 1/2 lb crabmeat (can substitute shrimp or chicken)
• 1 tablespoon old bay seasoning
• 1 lb penne (or your favorite pasta)

Recipe

• 1 follow instructions on box to cook pasta, while the water is coming to a boil and your cooking the pasta make the sauce as follows.
• 2 in a saucepan over medium-low heat, melt the butter and cream cheese together, stirring occasionally to blend. add the diced onion and garlic while stirring.
• 3 once smooth add the milk and stir to blend, stir in cheese until melted.
• 4 add crab, portabella and old bay. bring to a light simmer. thin sauce with additional milk if desired.
• 5 toss with cooked pasta.

Atlantic Salmon In A Potato Crust With Chive Oil And Leek Puree

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (5 ounce) salmon fillets, skin on
• 1 idaho potato, peeled and cut into julienne
• salt
• fresh ground pepper
• vegetable oil (for frying)
• 1 tablespoon olive oil
• 1/2 cup olive oil
• 3 leeks, sliced ( part only)
• 1/2 cup chicken stock
• 2 tablespoons fresh lemon juice
• 1 bunch fresh chives

Recipe

• 1 season the salmon and potato with salt and pepper.
• 2 pack a thin layer of potatoes on the flesh side of each salmon fillet.
• 3 add enough vegetable oil to liberally cover the bottom of a 10 inch skillet or saute pan.
• 4 place over medium-high heat.
• 5 when wisps of smoke begin to rise from the oil, place the salmon fillets, potato-side down, into the oil.
• 6 fry 3 to 5 minutes until golden brown, then gently turn over.
• 7 cook another 2 to 3 minutes until salmon is firm but slightly springy to the touch remove and keep warm.
• 8 in a large, heavy saucepan, heat the 1 tablespoon olive oil and saute the leeks until translucent, about 3 minutes.
• 9 add the stock and simmer until tender.
• 10 transfer to a blender and puree the leeks and stock.
• 11 pass through a fine-meshed sieve.
• 12 adjust the seasoning with lemon juice, salt, and pepper.
• 13 set aside and keep warm.
• 14 in a clean blender, puree the chives with the 1/2 cup olive oil.
• 15 allow to settle, then strain.
• 16 to serve, put a portion of the leek puree in the center of each plate, top with a salmon fillet, potato-crust side up, and drizzle chive oil over the fish.

Almond & Lemon Crusted Fish

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lemon, zested
• 1/2 cup sliced almonds, coarsely chopped
• 1 teaspoon dry dill weed
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• black pepper
• 1 1/4 lbs cod, or, halibut in 4 portions
• 4 teaspoons dijon mustard

Recipe

• 1 preheat oven to 400°f coat a rimmed baking sheet with cooking spray.
• 2 combine lemon zest, almonds, dill, 1 t oil, salt and pepper in a small bowl. place fish on the prepared baking sheet and spread each portion with 1t mustard. divide the almond mixture among the portions, pressing it onto the mustard.
• 3 bake the fish until opaque in the center, about 7-9 minutes, depending on thickness.

Classic Risotto (plus Tips For Perfect Risotto)

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 3 cups water
• 2 cups chicken broth
• 1/4 cup butter, divided
• 1/2 cup chopped onion
• 1 cup uncooked u.s. arborio rice or 1 cup medium grain rice
• 1/3 cup dry wine
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/4 cup diced sun-dried tomato (optional)
• salt
• pepper
• parsley (to garnish)

Recipe

• 1 heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. reduce heat to low and keep warm.
• 2 meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add onion and cook until soft. add rice and stir for 2 to 3 minutes. add wine; stir until absorbed.
• 3 increase heat to medium-high; stir in 1 cup water-broth mixture. cook uncovered, stirring frequently, until liquid is absorbed. continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
• 4 cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.
• 5 stir in cream, cheese, tomatoes, salt, pepper and remaining butter. stir until mixture is creamy, about 2 minutes.
• 6 serve immediately. makes 6 servings.
• 7 10 tips for perfect risotto from usa rice:.
• 8 •choose the right rice. risotto is best with u.s. arborio or medium grain rice. the starch in these grains absorbs flavors easily and takes on a creamy texture.
• 9 •use a heavy pan with a thick bottom and sides to help distribute heat evenly. make sure it's large enough to hold the cooked rice. the rice will expand to about three times its original volume.
• 10 •don't rinse the rice. this removes the starch which gives risotto its wonderful creamy consistency.
• 11 •sauté the rice in butter or oil. this coats each grain, allowing the rice to slowly absorb moisture and resulting in a creamier risotto.
• 12 •use a simple, dry wine. sauvignon blanc or chardonnay always works well in risotto recipes. risotto dishes also pair well with these wines.
• 13 •keep the broth at a simmer when adding to the rice. hot broth keeps the temperature at a more constant level, ensuring even and continuous cooking.
• 14 •add broth one cup at a time, allowing the broth to fully absorb before adding more. the gradual addition of broth and slow cooking helps produce creamy risotto.
• 15 •stir often. this keeps the grains in contact with the liquid for even cooking, prevents the rice from sticking to the bottom of the pan, and helps to develop a creamy consistency.
• 16 •get creative! stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto.
• 17 •risotto is done when the rice is al dente -- creamy, yet firm in the center. never let rice dry out when making risotto. for a creamy texture, the rice should always -- from start to finish -- be kept under a "veil" of broth.

Bubba Gump Shrimp Co. Forrest's Net Catch

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs medium shrimp, deveined
• 4 red potatoes, cooked and quartered
• 12 pieces carrots, cut into 6 inch strips
• 12 pieces celery, cut into 6 inch strips
• 2 lemons, cut into wedges
• 4 ounces melted butter
• 2 fresh corn on the cob, broken in halves
• 2 tablespoons cajun seasoning
• 1 tablespoon minced garlic
• 1 dash liquid smoke (optional)
• 1 gallon water
• 1/4 cup hot sauce (durkee's sauce preferred)
• 4 bay leaves
• 1 tablespoon seafood boil, spice
• 1/4 cup beer

Recipe

• 1 combine all poaching liquid ingredients and then bring to boil, then reduce to a medium simmer.
• 2 add shrimp, vegetables, corn, potatoes and the lemon wedges from 1 lemon and cook until shrimp is completely done.
• 3 remove from poaching liquid, strain and place in stainless steel bowl.
• 4 add butter, cajun spice, garlic and liquid smoke and toss together.
• 5 serve on large platter with the extra lemon wedges.

California Roll Sushi

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 1/2 cups rice, medium grain
• 28 g cucumbers, with peel
• 30 g avocados
• 1/2 cup imitation crabmeat
• 2 1/2 teaspoons rice vinegar
• 1 1/2 teaspoons mirin
• 4 1/2 teaspoons granulated sugar
• 1 nori sushi sheet, raw untoasted

Recipe

• 1 make 2 cups rice in a rice cooker.
• 2 take 1 1/2 cups of cooked rice and let cool.
• 3 in a sauce pan on low heat combine rice vinegar, sugar and mirin together.
• 4 cook until the sugar dissolves.
• 5 once cooked, place aside later to mix with the rice.
• 6 julienne (cut into strips) the cucumber, imitation crab and avocado.
• 7 combine rice and vinegar mixture, make sure the rice is moist and not too wet.
• 8 using a sushi mat, place nori (seaweed) on the mat.
• 9 cover 4/5 of the nori with rice, leaving some space on the top.
• 10 add the crab, cucumber and avocado in a small strip across the bottom of the nori with rice.
• 11 slowly roll the sushi tightly and seal the edges with water.
• 12 cut the roll with a sharp knife, 6-8 pieces depending on how large the slices.
• 13 serve with soy sauce, wasabi and ginger.

Classic Old Bay Crab Cakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 slice bread, dried and crusts removed
• 1/8 cup milk
• 1/2 tablespoon mayonnaise
• 1/2 tablespoon worcestershire sauce
• 1/2 tablespoon parsley flakes
• 1/2 tablespoon baking powder
• 1/8 teaspoon old bay seasoning
• 1/8 teaspoon salt
• 1/2 tablespoon lemon juice
• 1 egg, beaten
• 1/2 lb fresh crabmeat
• 2 tablespoons butter

Recipe

• 1 break bread into small pieces and moisten with milk. add remaining ingredients. shape into patties.
• 2 refrigerate the patties 30 minutes to help keep them together when frying.
• 3 fry until golden-brown on both sides.

Best Tuna Melt Ever

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 6 ounces solid tuna packed in water (one can)
• 2 stalks celery
• 2 tablespoons raisins (one small box)
• 1 tablespoon horseradish cream
• 1 tablespoon country-style dijon mustard (the kind with the whole mustard seeds)
• 2 tablespoons whole fat unsweetened plain yogurt
• 1/4 cup cheddar cheese
• 1 slice wheat bread

Recipe

• 1 put the bread in the toaster and toast medium.
• 2 meanwhile, cut the celery into small pieces and mix it in a bowl with the tuna, raisins, horseradish, mustard, and yogurt.
• 3 the horseradish and mustard should both be added to taste: it's up to you how much you want to add. i like a lot so i usually put in a few big spoonfuls of each.
• 4 then, after the horseradish and mustard, add enough yogurt in to make it all stick together.
• 5 you can use mayo if you prefer, but the yogurt tastes better with the raisins.
• 6 microwave everything in the bowl (maybe 1 min - just enough to warm it so the toaster oven doesn't have to do all the work).
• 7 arrange the tuna mix on a piece of pre-toasted bread.
• 8 you can also use pita or half a green bell pepper instead of bread.
• 9 i make a little dome shape.
• 10 place 2-3 slices of cheddar on the top of the dome of tuna.
• 11 put it all back in the toaster oven (or regular oven) and cook until the cheese is melted.

Creamy Crab And Caviar Parfaits With Creamy Wasabi Dressing

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1/2 cup finely chopped celery
• 1/2 cup finely chopped english cucumber
• 1/4 cup minced fresh chives
• 1/2 lb shelled fresh cooked crab
• 1/2 cup tobiko caviar or 1/2 cup salmon caviar
• 4 -8 slices english cucumbers, garnish
• fresh chives, spears rinsed, garnish
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat sour cream
• 1/2 teaspoon grated lemon peel
• 1 teaspoon lemon juice (not the bottled stuff)
• 1 -2 teaspoon prepared wasabi (add it little by little)

Recipe

• 1 creamy wasabi dressing: (make first).
• 2 in a bowl, mix mayonnaise, sour cream, lemon peel, lemon juice and wasabi to taste.
• 3 parfaits:.
• 4 in a bowl, mix celery, chopped cucumber, and minced chives.
• 5 spoon 2 tablespoons crab into each of 4 tall, stemmed glasses (about 8 oz. each); divide half the celery mixture, half the creamy wasabi dressing, and half the caviar among glasses.
• 6 repeat, ending with caviar.
• 7 garnish parfaits with cucumber slices and chive spears.

Atlantic Snow Crab Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (6 ounce) packages frozen atlantic snow crab meat, thawed and drained
• 3 1/2 tablespoons butter
• 1/2 green pepper, sliced
• 1/4 cup onion, finely chopped
• 2 cups rice, cooked
• 1 cup sharp cheddar cheese, grated
• 2 hard-boiled eggs, sliced
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 1/2 tablespoons mayonnaise
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup breadcrumbs

Recipe

• 1 in a heavy saucepan, melt 1 tbsp butter and sauté green pepper and onion until soft.
• 2 place rice in a 2 quart casserole and layer as follows: half the crab, cheese, egg slices, remaining crab, remaining crab, green pepper and onion.
• 3 to prepare sauce, melt 1 ½ tbsp butter.
• 4 blend in flour, then milk.
• 5 cook and stir over low heat.
• 6 stir in mayonnaise, salt and pepper.
• 7 pour sauce over casserole ingredients, sprinkle with breadcrumbs and dot with remaining 1 tbsp butter, cut into bits.
• 8 bake at 350°f for 30-40 minutes.

Baked Horseradish Salmon With Chardonnay Chive Butter Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 salmon fillets, 6-8 ounces each
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/4 cup chardonnay wine
• 1/2 cup prepared horseradish, squeezed to remove excess moisture
• 1/4 cup fresh breadcrumb
• 1 shallot, minced
• 1/2 cup chardonnay wine
• 1/2 cup heavy cream
• 3 tablespoons lemon juice
• 1 1/2 cups butter, 3 sticks, chilled, cut into small pieces
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, diagonally sliced

Recipe

• 1 lightly butter shallow baking pan or broiler pan.
• 2 arrange salmon filets on buttered pan.
• 3 sprinkle with salt and pepper, drizzle with 1/4 cup chardonnay.
• 4 in small bowl, combine horseradish, bread crumbs and shallot, mix well.
• 5 press into top of each filet.
• 6 bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
• 7 meanwhile, in small saucepan, combine 1/2 cup chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
• 8 with wire whisk, beat in 1 cup of the butter.
• 9 remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
• 10 stir in parsley and chives.
• 11 if desired, season with salt and pepper.
• 12 serve butter sauce over salmon filets.

Cassoulet With Lots Of Vegetables

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb italian sausage or 1 lb lamb chops or 1 lb duck breasts or 1 lb chicken leg, any combination
• 1 tablespoon garlic, chopped
• 2 leeks or 2 onions, sliced
• 2 carrots, cut into 1-inch lengths
• 3 stalks celery, cut into 1/2-inch pieces
• 2 medium zucchini, cut into 1/2-inch pieces
• 4 cups canned tomatoes, chopped in juice
• 1/2 cup fresh parsley leaves, chopped
• 1 tablespoon fresh thyme leave, chopped
• 4 cups canned beans, drained and liquid reserved
• 2 cups chicken stock
• salt, to taste
• ground pepper, to taste
• cayenne pepper, to taste

Recipe

• 1 saute meat on medium-high heat until brown on all sides, about 10 minutes.
• 2 remove from pan and drain fat, leaving about 2 tbsp in pan.
• 3 on medium heat, add garlic, leeks or onions, carrots, celery and zucchini. season with salt and pepper. cook 5 minutes or until softened.
• 4 add tomatoes and juice, meat and herbs. bring to a boil.
• 5 add beans and boil again, stirring occasionally.
• 6 reduce heat so mixture bubbles gently and cook for 20 minutes. add stock or bean liquid when mixture gets too thick.
• 7 fish out meat, remove bones and skin and chop into chunks. return to pot, season with cayenne pepper and warm through.

Creamy Corn Smoked Fish Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 small onion, diced
• 535 g sweet corn soup
• 1/2 cup frozen peas
• 1/4 cup parsley, chopped
• 1 lemon zest
• 400 g smoked fish fillet, flaked
• 450 g kumara or 450 g potatoes
• 1/2 cup skim milk
• 1/2 salt and pepper

Recipe

• 1 boil kumara and mash, add milk and mix thru.
• 2 heat a dash of oil in a non stick frying pan and cook onion until soft.
• 3 pour in the creamy corn soup , frozen peas, parsley and lemon zest. stir over the heat for 2 minutes.
• 4 stir in the smoked fish then pour into a medium sized oven proof dish.
• 5 place the mashed kumara on top of the fish pie.
• 6 place in an oven preheated to 180°c for 25-30 minutes. finish under the grill for a few minutes to get a great golden top.
• 7 serve with a salad or your favorite green vegetables.

California-style Fish Tacos

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 skinless mahi mahi fillets (6 to 8 oz. each)
• 1/4 cup dry wine
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon fresh coarse ground black pepper
• 18 tortillas (homemade or store-bought)
• 1 cup medium-dice tomato (seeded before dicing)
• 4 teaspoons minced red onions
• 1/2 teaspoon red wine vinegar
• 1/2 canned chipotle pepper, minced
• salt, to taste
• 1 tablespoon cilantro, chiffonade
• 2 ripe avocados (peeled and pitted)
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt

Recipe

• 1 for fish: pat fish dry and combine in a nonreactive bowl with lime juice, wine and garlic. set aside to marinate about 10 to 15 minutes.
• 2 when fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
• 3 heat a grill to medium-high. rub with olive oil. place fish on grill and cook for 5 to 8 minutes (depending on the thickness of the fillet), then flip with a spatula in one swift motion and cook another 5 to 8 minutes, until cooked through. remove from grill, cut into strips and place in tortillas. let guests add toppings.
• 4 for the pico: combine all ingredients in a bowl, and stir to combine.
• 5 for the avocado cream: place in a food processor, and blend until smooth.

Baked Lemon Salmon With Lemon-dill Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• extra virgin olive oil, for drizzling
• 3 lemons, washed and thinly sliced
• 2 lbs salmon fillets
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 3 tablespoons fresh lemon juice (from about 1-1/2 lemons)
• 3 tablespoons fresh dill
• salt & freshly ground black pepper, to taste

Recipe

• 1 preheat the oven to 450'. lightly grease a baking dish with olive oil.
• 2 place two-thirds of the lemon slices in the greased baking dish. place the salmon fillet on top of the bed of lemons, cover it with the remaining slices, drizzle with olive oil, and sprinkle with salt and pepper. bake for 20-25 minutes, until the salmon is a light pink on the outside and a deeper pink inside. remove from the oven and serve with the lemon-dill sauce.
• 3 to prepare the lemon-dill sauce; in a food processor or blender, beat the heavy cream and sour cream until thick. add the lemon juice, dill, salt and pepper and blend until combined. refrigerate until ready to serve.

Baked Lemon Cod With Roquefort

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 pieces of fresh cod or 2 pieces any flaky fish
• 3 teaspoons lemon juice, fresh
• 1 tomato, crushed i prefer kumato tomatoes above all others- they are very nice and intense with tomato flavor
• 3 -4 garlic cloves, crushed
• 1 teaspoon dill weed, if using dried herbs, rub between fingers first to release aroma
• 1 teaspoon parsley
• 1 teaspoon olive oil
• 3 tablespoons wine
• 2 teaspoons olive oil
• 1 tablespoon butter, divided
• 1 -2 ounce roquefort cheese, crumbled
• 2 lemon slices
• 2 pieces aluminum foil

Recipe

• 1 preheat oven to 350°.
• 2 in a bowl, combine tomato, garlic, herbs, wine, lemon juice, and 1 teaspoon olive oil.
• 3 line a glass or ceramic baking dish (whatever size fits your pieces easily) with two pieces of foil, laid next to each other.
• 4 use the rest of the olive oil to brush the foil all over before putting the fish inside.
• 5 put one fish on each piece of foil.
• 6 spoon tomato mixture over each piece until covered.
• 7 lay a slice of lemon on each fish.
• 8 dab a very little pat of butter on top of each fish.
• 9 cover each piece into a little foil packet, but not too tightly.
• 10 bake for 20 - 25 minute.
• 11 if fish is very full of liquid, drain as well as you can without removing the fish from the foil.
• 12 open fish from foil so that the tops are exposed very well.
• 13 crumble roquefort cheese over the tops of the fish to cover lightly.
• 14 salt and pepper to taste.
• 15 broil fish on low under the broiler in your oven for another 10-15 minutes, or until a nice golden color appears on the fish, and the fish flakes well.
• 16 remove from foil to plate.
• 17 serve with lemon wedges.

California Rolls

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• 1 1/2 cups sushi rice
• 1/2 cup seasoned rice vinegar
• 14 ounces crabmeat
• 8 tablespoons miracle whip
• 2 teaspoons salt
• 1 cucumber
• 1 avocado
• nori sushi sheet
• 1 (8 ounce) jar sesame seeds
• soy sauce
• wasabi
• ginger

Recipe

• 1 1. we will begin by getting the rice ready. first, make sure that you have a bag of "sushi" rice. i find that nishiki brand sushi rice is readily available at most supermarkets. measure out 1.5 cups of this sushi rice.
• 2 2. pour the rice into a metal strainer. turn on your kitchen sink faucet and begin to rinse the rice underneath the water. i like to have a spoon on hand so that i can turn the rice while i'm rinsing it.
• 3 3. rinse under the faucet until the water is nearly clear (and no longer ).
• 4 4. sit the strainer of rice aside to dry for about one hour. you will notice a major improvement in the appearance of your cooked rice.
• 5 5. while the rice is drying, i move onto preparation of what will go inside the roll. first, i get my frozen crab meat sticks (kanimi makes a nice 14 oz. package). i place them in a room temperature plastic container full of water to let them thaw. you may need to change the water 2 or 3 times to make sure it doesn't get ice cold.
• 6 6. while the rice is drying, and the crab is thawing, i prepare my vegetables. a typical california roll contains avocado and cucumber. begin by peeling each vegetable. i use a standard peeler for the cucumber, and a pairing knife for the avocado.
• 7 7. once peeled (and seed removed), do your best to cut the avocado into lengthwise wedges. they don't have to be perfect. just try and make them long and skinny as opposed to short and fat. keep these "avocado wedges" in a plastic container.
• 8 8. for the cucumber, keep the peeler handy. i go over the cucumber with the peeler just as if i were taking off the peel. in this case, though, keep the strips in a plastic container. these are your "cucumber strips".
• 9 9. get some cellophane and wrap your rolling mat with the cellophane. i usually go around it several times, and both ways (across, and up-and-down). this will make your mat non-stick.
• 10 10. measure out your 1/2 cup of rice vinegar. this is what will make your sushi rice "sticky" and allow it to retain its shape. lay out a fork and a spoon next to your portion of rice vinegar. also, set out a large baking sheet and make sure you have something stiff that you can fan with (a magazine, folder, etc. will work fine).
• 11 11. remove three nori papers from the package. cut them lengthwise so that you remove approximately an inch of paper from each. these papers tend to have a bit more nori than necessary.
• 12 12. once the crab is thawed, i use kitchen shears to open the bag, and cut the strips in half. i dump the pieces into a food processor, and use the "pulse" function until the strips are turned into smaller minced pieces (quarter inch or less in length). don't go too crazy, or you may end up with crab meat "powder"!
• 13 13. remove the minced crab meat from the food processor, and transfer it to a mixing bowl. add about 8 tablespoons of miracle whip (or mayonnaise) and 2 teaspoons of salt. mix this into the crab meat with a wooden spoon until the consistency is even. this is your "surimi".
• 14 14. when your rice has sat about an hour, measure out 2 cups of water, and pour into a rice cooker. if you don't have a rice cooker, a covered pot is fine. add the rice into the water and press "cook". for a regular pot, cook over a low flame for about 10 minutes.
• 15 15. when rice has cooked 10 minutes (or rice cooker is done), turn off heat and allow rice to sit for about 10 more minutes.
• 16 16. spoon rice onto a baking sheet. add a few spoonfuls of your rice vinegar over the top of the rice. use a fork to fluff and stir the rice. the idea is to coat every grain with vinegar. while you are fluffing, lightly fan the rice with whatever you have available. repeat this process until you are out of the rice vinegar, then fan a bit more for good measure. your rice is now "sticky" rice -- or as the japanese call it -- "sushi". sushi is not raw fish, but rather, the rice!
• 17 17. turn your faucet on so that it is running cold water. fill a cup with ice cold water, and place a very sharp (not serrated) knife inside. i also like to keep a steel wool pad or scotch pad handy. if you prefer to wear food preparing gloves, feel free.
• 18 18. lay out one of your "cut" sheets of nori seaweed paper.
• 19 19. moisten your hands with cold water. coat all but the back edge with about 1/4 inch of rice. you will probably need to rinse rice off of your fingers/hands a few times. that is why i keep cold water running, and i work near a sink. this also prevents the rice from sticking to your fingers. usually, a ball of rice about the size of a baseball will cover most of the nori. leave that back edge devoid of rice. that will eventually become your "seam".
• 20 20. when you have your nori coated with 1/4 inch of rice, sprinkle with sesame seeds. you can also add masago (orange fish eggs) if you prefer.
• 21 20. flip over your paper so that the rice is facing down, and the seaweed is facing up. the edge without rice should be right next to you.
• 22 21. lay out avocado wedges end-to-end along the midline of your paper going from the left to the right edge. add fingerfulls of surimi crab meat alongside the avocado wedges. then, lay out strips of cucumber along the other side of the surimi crab meat. you will notice that the crab meat is "confined" between the avocado line and the cucumber line.
• 23 22. lift up the edge of the mat near you, and begin to roll the "riceless" end of the paper forward over the ingredients you laid out along the middle.
• 24 23. when that edge makes contact with the seaweed paper (i.e. you have formed a circle), pull back on your mat a bit to tighten the roll. this will "seal" your seam (the point when the seaweed joins).
• 25 24. once you have pulled to seal the seam, finish rolling until you run out of paper. this will "cover" your seam with a bit of extra rice so the seam doesn't come open as easily.
• 26 25. lay the roll out on a cutting board. drape the mat over the top of it, then crimp the edges underneath the roll and press down lightly. this is just one last way to preserve the roll's shape.
• 27 26. with the mat still draped over the top of the roll, align the edges of the mat with each edge of the roll. lightly pat the edge of the roll with your palm to "flatten" them (i.e. no ingredients sticking way out).
• 28 27. get your ice cold sharp knife. gently cut the roll down the center. by gently, i mean do not even force it down with your arm strength. only use your arm strength to "saw". let the weight of the blade accomplish the downward cutting. if you press down while you cut, your roll will be flat where you cut it. you want it to be round.
• 29 28. after you cut it down the middle, lay out the two halves next to each other. rinse your blade off, and i recommend brushing off the rice residue with a steel wool pad. that residue will only make it harder to cut on subsequent attempts, so i find that it is best to get rid of it completely.
• 30 29. with the two halves next to each other, make 2-3 cuts across both halves -- again cutting very gently, and rinsing the blade between cuts. obviously, more cuts produce thinner pieces. if you're a beginner, you'll probably only feel comfortable making 2 cuts -- and you'll end up with super-filling thick roll pieces.
• 31 30. in a lot of sushi restaurants, they throw away the end pieces because they look bad compared to the middle pieces -- and i tend to agree. but you don't have to waste the food if you don't want to! clearly, you can see now that there is a certain "art" to sushi-making. it takes some time to get very good at it.
• 32 31. lay out your pieces on a plate. serve with soy sauce and -- if available -- wasabe (adds a lot of spice to the soy sauce) and pickled ginger (can be eaten to cleanse the palate). eat with chopsticks.

Creamy Corn Grits With Sea Scallops

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 quart chicken stock
• 2 cups cream-style corn
• 1/2 cup butter, plus
• 2 tablespoons butter
• 2 teaspoons salt
• 2 cups heavy cream
• 2 cups dixie lily grits
• 1 cup shredded cheese, of your choice
• 1 teaspoon garlic, minced
• 1 lb large scallop
• salt and pepper

Recipe

• 1 toss the chicken stock, creamed corn, stick of butter and 2 tsps sea salt into a heavy-bottomed stock pot and bring to a fast boil. add the grits and give it all a good stir. reduce heat and cook as per package directions until about 3/4 way done.
• 2 slowly add 1/2 the heavy cream (1 cup)into the grits, stir until well blended with grits, then stir in the cheese. mix thoroughly so that the cream and cheese are fully incorporated into the grits. turn off the heat and put a heavy lid on the pot.
• 3 make a cream sauce by dashing two tbsp butter into a large nonstick saute' pan on medium heat. when butter melts, add garlic and saute' until fragrant. add remaining cream (1 cup)and reduce mixture by half. season with salt and pepper, and reserve sauce in a seperate container.
• 4 wipe out the saute' pan, and turn the heat all the way up. drizzle in a little olive oil. season the scallops with salt and pepper. sear scallops about 2 minutes a side ( maybe a few seconds more). do not overcook. at the end of the second minute, turn fire down a bit, add cream sauce to scallops and reheat. ladle scallops and sauce evenly on top of the grits.

Creamy Crab-stuffed Pastry Bites

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 4 ounces cream cheese, softened
• 1/2 cup well-drained crabmeat
• 2 green onions, chopped
• 2 teaspoons dried tarragon
• salt
• pepper
• 1 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes
• 1 large egg
• 1 tablespoon milk

Recipe

• 1 preheat oven to 400°.
• 2 in a bowl, mix the cream cheese, crab, onions, and tarragon; blend well.
• 3 season to taste with salt and pepper.
• 4 place pastry sheets on a lightly floured cutting board; roll out to a 14x10 inch rectangle.
• 5 cut out 22 circles from each pastry sheet, using a 2-inch cutter.
• 6 in a small cup, beat egg and milk with a fork until blended.
• 7 spoon 1 teaspoon crab mixture onto center of each pastry circle.
• 8 brush edge of pastry with egg mixture.
• 9 fold pastry in half to completely enclose filling; press edges together to seal.
• 10 place on baking sheet; brush tops with remaining egg mixture.
• 11 bake 12-15 minutes or until golden brown.
• 12 serve immediately.

Classic Moroccan Charmoula For Fish

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1/2 tablespoon paprika
• 1/2 small dried red chilies, crushed or 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 2 cloves garlic, finely minced
• 4 tablespoons lemon juice
• 1 tablespoon dried parsley
• 1/4 cup chopped cilantro
• 1/3 cup fruity olive oil
• salt and black pepper

Recipe

• 1 whisk ingredients together and marinate fish fillets (orange roughy works well) for 30 minutes to an hour.
• 2 bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
• 3 charmoula can also be used to marinate chicken with good results!

Bay Scallops With Polenta, Wild Mushrooms, Sherry And Parsley Br

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup fresh breadcrumb, from french bread with crust
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh parsley
• 9 tablespoons unsalted butter, divided
• 12 ounces fresh chanterelle mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large) or 12 ounces other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)
• 2 1/2 teaspoons chopped fresh thyme
• 1 cup chopped green onion
• 1/2 cup amontillado sherry wine
• 1/4 cup low sodium chicken broth
• 1/4 cup whipping cream
• 4 cups water (or more)
• 1 teaspoon salt
• 1 cup polenta
• 1 lb bay scallop

Recipe

• 1 preheat oven to 350°f toss breadcrumbs with olive oil and parsley in medium bowl to blend.
• 2 spread onto rimmed baking sheet.
• 3 bake until golden and crunchy, stirring occasionally, about 15 minutes.
• 4 (can be made 1 day ahead. cool completely. store in airtight container at room temperature.) melt 4 tablespoons butter in heavy large skillet over medium-high heat.
• 5 add mushrooms and thyme.
• 6 sauté until mushrooms are tender, stirring occasionally, about 7 minutes.
• 7 add green onions; sauté 1 minute.
• 8 add sherry; boil until slightly reduced, about 2 minutes.
• 9 add broth.
• 10 boil until reduced by half, about 3 minutes.
• 11 add cream; simmer until thickened, about 3 minutes.
• 12 (can be made 3 hours ahead. cover and refrigerate.) bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan.
• 13 gradually whisk in polenta.
• 14 reduce heat to medium-low.
• 15 cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes.
• 16 stir in 3 tablespoons butter.
• 17 season with salt and pepper.
• 18 cover to keep warm.
• 19 reheat mushroom mixture.
• 20 melt 2 tablespoons butter in another large skillet over high heat.
• 21 add scallops and sauté until just translucent in center, about 1 minute.
• 22 stir scallops and juices into mushrooms.
• 23 season with salt and pepper.
• 24 divide polenta among 6 plates.
• 25 spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.

California Roll-in-a-bowl Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 8 ounces fish fillets, cut into nugget-sized pieces (tuna, tilapia or other seafood may be substituted)
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons sugar (or sugar substitute or peach nectar)
• 1 tablespoon vinegar
• 1/2 teaspoon wasabi paste
• 1/2 teaspoon red pepper flakes
• 1 dash mirin rice wine (optional)
• 1/2 cup panko breadcrumbs
• 2 teaspoons sesame seeds
• 1/2 head iceberg lettuce
• 1/2 avocado, chopped
• 1/4 cup nori, chopped (sush seaweed)
• 1 cup baby spinach leaves
• 4 button mushrooms, sliced
• pickled ginger (optional)
• 3 -4 tablespoons soy sauce
• 1 -2 teaspoon sesame oil
• 2 teaspoons light vegetable oil
• 1 teaspoon sugar (optional) or 1 teaspoon splenda sugar substitute (optional)
• 1/2 teaspoon wasabi paste
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes

Recipe

• 1 combine the marinade ingredients together, and place in a shallow dish with the fish. let sit at least 1 hour (overnight is best), turning the fish occasionally.
• 2 mix the breading ingredients together on a plate. coat the fish pieces, pressing so the panko sticks. place on a greased baking pan.
• 3 bake for 10-15 minutes at 350 degrees, or until the fish flakes with a fork.
• 4 thinly slice the lettuce. add to a bowl with the remaining salad ingredients.
• 5 in another bowl, mix the dressing ingredients together until the wasabi is dissolved. pour over the salad, mix well.
• 6 place the fish on top, and garnish with pickled ginger and sesame seeds.
• 7 enjoy!

California Rolls (japanese)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 4 cups sushi rice
• 4 sheets nori (dried seaweed)
• 1 avocado
• 3/4 cup crabmeat
• 2 tablespoons mayonnaise
• 1/2 teaspoon salt

Recipe

• 1 peel an avocado and cut it into strips or mash it.
• 2 put imitation crab in a bowl and mix with salt and mayonnaise.
• 3 cover a bamboo mat with plastic wrap.
• 4 put a sheet of dried seaweed on top of the mat.
• 5 spread sushi rice on top of the seaweed and press firmly.
• 6 sprinkle sesame seeds over the sushi rice.
• 7 turn the sushi layer over so that the seaweed is on top.
• 8 place avocado and crab lengthwise on the seaweed.
• 9 roll the bamboo mat forward,
• 10 pressing the ingredients inside the cylinder-shaped sushi.
• 11 press firmly the bamboo mat with hands, then remove the rolled sushi.
• 12 cut the sushi roll into bite-size pieces.

Classic Fried Catfish

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3/4 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground red pepper
• 1/4 teaspoon garlic powder
• 6 farm-raised catfish fillets (4 to 6 oz ea)
• 1/4 teaspoon salt
• vegetable oil

Recipe

• 1 combine first 5 ingredients in a large shallow dish.
• 2 sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
• 3 pour oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees.
• 4 fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

Creamy Clam And Crab Dip

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 8 ounces cream cheese, softened
• 4 tablespoons olive oil
• 1/4 cup mayonnaise
• 6 1/2 ounces crabmeat, drained and minced
• 6 1/2 ounces clams, drained and minced

Recipe

• 1 in a saucepan over low heat combine all ingredients. stir occasionally for about 30 min until warmed thoroughly. serve with sliced veggies for an interesting dip.

Creamy Crab & Artichoke Dip

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 (8 ounce) package crabmeat
• 1 (8 ounce) package cream cheese, room temperature
• 1 cup mayonnaise
• 1/3 cup chopped onion
• 1 (13 3/4 ounce) can artichoke hearts, drained & chopped
• 3/4 cup shredded parmesan cheese

Recipe

• 1 pre-heat oven to 375°f.
• 2 in a bowl, blend cream cheese & mayonnaise until smooth. stir in remaining ingredients & place into a glass pie plate.
• 3 bake, uncovered for 15-18 min., until heated through & lightly browned.
• 4 serve with "keebler town house" crackers.

Bay Leaf And Lemon Marinated Swordfish Kabobs

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 teaspoon grated lemon rind
• 1/4 cup fresh lemon juice
• 1/4 teaspoon pepper
• 8 fresh bay leaves
• 4 slices lemons, cut 1/4 inch thich and halved
• 1 large garlic clove (crushed)
• 1 lb swordfish steak, 1-inch thick, cut in 1-1/2 inch squares
• 4 large cherry tomatoes
• 4 pieces green bell peppers (1-inch squares)
• vegetable oil cooking spray

Recipe

• 1 combine first 6 ingredients in a large zip-top heavy-duty plastic bag. add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
• 2 remove swordfish from bag, reserving marinade. thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately onto each of 4 (12-inch) skewers. reserve 1/4 cup marinade; discard remaining bay leaves and lemon slices.
• 3 place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. broil 5-1/2 inches from heat 3 minutes. turn kabobs over, and broil 3 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved 1/4 cup marinade. yield: 4 servings (serving size: 1 kabob).
• 4 notes : ww = 3.5 points per serving.

California Pink Shrimp Stir Fry With Peppers And Mango

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb cooked shrimp
• 1 cup red pepper
• 1 cup yellow pepper
• 1 cup green sweet pepper
• 1 cup yellow onion
• 3 jalapeno chiles
• 2 limes, juice of
• 1 cup mango, slices
• 1/3 cup mango juice
• 1 teaspoon butter
• 1 teaspoon olive oil
• fresh ground black pepper

Recipe

• 1 remove seeds and stem from sweet peppers and cut into thin strips. (strips may be left long or cut in 1 inch pieces.)
• 2 peel onion and cut into thin strips about one inch long.
• 3 carefully remove seeds and stems from the jalapeno peppers and mince flesh.
• 4 heat butter and olive oil together in a large non-stick skillet.
• 5 saute onion and sweet peppers on medium heat until tender but still crisp, about 4-5 minutes.
• 6 continue cooking and add mango slices, california pink shrimp, mango juice, lime juice and chilies.
• 7 toss gently until shrimp and mango slices are heated.
• 8 serve with cooked couscous or rice.

Chipotle And Dorito Crusted Tilapia

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 6 ounces salsa verde doritos
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 chipotle pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 lb tilapia fillet
• 1 lime, juice of
• 2 eggs

Recipe

• 1 beat eggs in a platter.
• 2 place doritos, spices, and chipotle pepper in food processor until until chips are finely crushed.
• 3 coat tilapia with egg and place in chip mixture until well coated on both sides.
• 4 squeeze lime juice over fish.
• 5 spray cookie sheet with no stick spray.
• 6 bake at 350°f for 30 minutes.

Bayou Catfish

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 32 ounces catfish fillets
• 1/2 cup creole mustard
• 2 cups breadcrumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1/2 cup scallion, chopped
• 1/2 cup dry wine
• 2 tablespoons fresh lemon juice
• 3 tablespoons butter
• 1/2 cup olive oil, for frying
• 1 garlic clove

Recipe

• 1 coat both sides of the catfish filets with a generous layer of mustard.
• 2 press filets into the seasoned breadcrumbs, and place into a frying pan containing the heated olive oil.
• 3 pan fry until brown, flip, and finish cooking.
• 4 in a separate pan, sauté garlic with a touch of butter until brown.
• 5 remove the pan from fire, and slowly add the wine and lemon juice.
• 6 return to the stove, and let the mixture reduce by half.
• 7 next, add the scallions, and cook an additional two minutes.
• 8 finally, remove from the flame, and add the whole butter - gently shaking the pan to enrich.
• 9 season with salt and pepper to taste.
• 10 plate the cooked catfish and spoon some of the sauce over each fillet.

Bay Scallops Ceviche

Total Time: 12 hrs 15 mins Preparation Time: 15 mins Cook Time: 12 hrs

Ingredients

• Servings: 2
• 1/4 lb fresh bay scallop, cut into quarters
• 3 limes, juice of
• 1 tablespoon cilantro, minced
• 2 tablespoons red onions, chopped
• 2 teaspoons fresh basil, chopped
• 2 green onions, chopped
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 (8 ounce) can stewed tomatoes
• 1 pinch black pepper

Recipe

• 1 in a large bowl, marinate scallops in lime juice covered overnight in the refrigerator drain lime juice, add remaining ingredients.
• 2 mix well and marinate for 2 1/2 hours in refrigerator.
• 3 serve chilled with crackers.

Bayou Seafood Hors D'oeuvres

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1/4 cup instant minced onion
• 1/4 cup water
• 2 (6 ounce) cans crabmeat or 2 (7 ounce) cans tuna, drained,flaked
• 2 large eggs, lightly beaten
• 1/2 cup dry breadcrumbs
• 2 tablespoons dried parsley flakes
• 1 1/2 teaspoons dry mustard
• 1/4 teaspoon black pepper
• 1 pinch ground red pepper
• vegetable oil (for frying)

Recipe

• 1 mix onion and water in medium bowl; let stand 10 minutes to rehydrate.
• 2 add crab meat, eggs, bread crumbs, parsley, mustard, black and red peppers to onions; mix well.
• 3 shape into 1 inch balls, about 4 dozen.
• 4 heat 2 inches of oil in pan to 375*; fry a few balls at a time until golden,about 1 minute.
• 5 remove with slotted spoon; drain on paper towels.
• 6 serve at once, or keep warm in single layer in shallow baking pan, covered with foil, in preheated 250* oven up to 30 minutes.

Bay Scented Shrimp With Basil Mayonnaise

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 2 ounces fresh basil leaves
• 6 tablespoons olive oil
• 1 cup mayonnaise
• 1 lime, juice
• 32 jumbo shrimp, raw with heads and shells removed
• 24 bay leaves
• salt and pepper
• 6 tablespoons olive oil

Recipe

• 1 if using wooden or bamboo skewers, soak eight in cold water for about half an hour.
• 2 for the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water. (this helps it blend into a smooth paste.)
• 3 drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil.
• 4 whizz for 1-2 minutes until you have a fine paste. add all of the mayonnaise and a squeeze of lime juice. blend until smooth, transfer to a bowl and chill.
• 5 thread 4 prawns and 3 bay leaves onto each skewer. brush all over with the remaining oil. season well.
• 6 barbecue the kebabs for 4-5 minutes, turning once, until pink and tender. spoon the basil mayo into the squeezed out lime halves and serve warm.

California Roll

Total Time: 27 mins Preparation Time: 2 mins Cook Time: 25 mins

Ingredients

• 1 cup sushi rice
• 1 cup water
• 1 tablespoon seasoned rice vinegar
• 1 sheet nori (seaweed paper)
• 1 1/2 ounces crabmeat or 1 1/2 ounces imitation crabmeat
• 1/2 avocado
• 1/2 small cucumber

Recipe

• 1 use "sushi rice" only, also knows as "kagayaki" or"koshihikari" rice.
• 2 put rice in a bowl and fill with water you will notice the water is cloudy. drain water out and repeat the process until the water is clear.
• 3 bring 1 cup of rice and 1 cup of water to a boil.
• 4 reduce to a simmer and cover.
• 5 cook about 15minutes. just until all the water is adsorbed, could be more or less time. stir occasionally to prevent sticking.
• 6 remove the rice from the heat and let sit, still covered, for 10min.
• 7 spread rice on a flat surface. you want it to spread out as much as possible to cool quickly.
• 8 sprinkle on 1 tbs of seasoned rice vinegar.
• 9 if you have just "rice vinegar" combine 1tbs vinegar with 1tbs sugar and 1tsp salt and it is the same thing. put mixture over heat in a sauce pan or in the microwave to dissolve sugar and salt.
• 10 work vinegar through rice by pushing around with a spoon, also start fanning your rice. you want the rice to cool as quickly as possible.
• 11 the rice should have a sheen all over, if it does not add a little more vinegar.
• 12 wet your hands and form the rice into a ball, it should stick together and still pull apart into individual pieces.
• 13 place a piece of plastic wrap on your bamboo mat and put nori on top of it with the rough side up.
• 14 spread out 3/4 to 1 cup of cooked rice per sheet of nori (seaweed paper). use wet hands and spread around the whole sheet leaving a 1 inch border on the bottom.
• 15 turn the sheet over so the rice is facing the plastic wrap and the nori with nothing on it is facing up. make sure the 1inch rice free border is on the bottom.
• 16 1/3 of the way up from the bottom lay down the crab meat across the nori.
• 17 cut avocado into strips and lay on top of crab meat.
• 18 cut cucumber into small strips and lay beside the avocado and carb.
• 19 using the bamboo mat fold the bottom of the sheet over the filling and continue rolling into a log.
• 20 cut with a wet serrated blade.
• 21 the rice is the hardest part, search "nikki dinki cooking sushi" on youtube for a how to video.

Chinese Stir Fried Shrimp With Asparagus

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 16 jumbo shrimp, peeled, deveined and butterflied
• 1/2 lb green asparagus
• 1/4 cup vegetable oil
• 16 ginger, slices peeled
• 2 garlic cloves, minced
• 2 tablespoons shaoxing wine
• 1 tablespoon malt vinegar
• 1 tablespoon light soy sauce
• 2 teaspoons sugar
• 1/4 teaspoon sesame oil
• 1/4 cup water

Recipe

• 1 peel, devein and butterfly the shrimp, leaving tails intact.
• 2 wash asparagus and snap off tough ends. cut each spear into 4 diagonal cuts.
• 3 heat 2 tbsp oil in a hot wok. add half the shrimp and stir fry for 30 seconds.
• 4 remove shrimp from wok with a slotted spoon and set aside. repeat with remaining shrimp.
• 5 add remaining oil to hot wok. stir in asparagus, thinly sliced ginger and garlic. stir fry for 30 seconds, stirring constantly so that garlic does not burn.
• 6 put shrimp back into the wok with the wine, the vinegar, soy sauce, sugar and sesame oil. stir fry for 30 seconds.
• 7 pour in water and stir fry for another 30 seconds or until shrimp are just cooked through.
• 8 arrange shrimp and asparagus on a platter and serve with steamed rice, if desired.

Bayou Fish Fillets

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 1 (6 ounce) package cornbread mix
• 1 1/2 teaspoons creole seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 (6 ounce) cod or 6 (6 ounce) tilapia fillets
• canola oil

Recipe

• 1 stir together cornbread mix and creole seasoning until blended.
• 2 sprinkle salt and pepper over fillets. dredge fillets in cornbread mixture.
• 3 fry fillets in canola oil 1 to 1 1/2 minutes on each side or until golden. drain on a wire rack over paper towels.