MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blackened (Cajun) Arctic Char
 Categories: Cajun, Main dish, Fish
      Yield: 4 servings
 
      1 ea Arctic char - 1 kg(4.5 lbs)
      6 T  Butter
      2 ea Lemons, cut into wedges
      1 T  Cajun spice (recipe follows)
 
  Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2").
  Don't be afraid to substitute trout, perch, shrimp, or any
  firm-fleshed seafood or fish for the char.
  Melt butter in a cast-iron or heavy-bottomed frying pan over
  medium high heat.  Add Cajun spice and heat thoroughly.  Place
  fillets in pan.  Squeeze juice of one lemon into pan.  Cook
  fish for about 5 minutes on each side.  Serve with remaining
  lemon wedges and pan drippings.
  From the Calgary Herald (89.05.03) by Terry Bullick
  Terry worked as an assistant cook at the Arctic Char Lodge, a
  fishing resort on Great Bear Lake, just 18 Km south of the Arctic
  circle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Newburg
 Categories: Cajun, Main dish, Fish
      Yield: 8 servings
 
      2 T  Butter
      2 T  Flour
      1 c  Milk
      2 lb Raw shrimp
      2 ea Pimentos and 1 can liquid
      1 ea Egg
    1/2 c  Cream
      1 ea Small onion
    1/4 t  Salt
    1/4 t  Pepper
      2 T  Lea & Perrins sauce
      2 ea Beef bouillon cubes
    1/2 t  Dry mustard
      1 x  Onion tops
      1 x  Tabasco sauce
    1/4 c  Hot water
 
  Make white sauce by melting butter, add flour and cook until it
  bubbles, add onions, simmer a minute.  Add hot milk and cook until
  sauce thickens.  Add peeled raw shrimp, pimentos and liquid from
  one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon
  cubes disolved in hot water, dry mustard, chopped onion tops, dash
  of tabasco sauce.  Before removing from fire, add beaten egg and
  cream.  Mushrooms optional.
  From "Talk About Good"  Submitted by Mrs. Curtis G. Breaux, Baton
  Rouge.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Boiled Crabs
 Categories: Cajun, Main dish, Fish
      Yield: 4 servings
 
      2 ea Lemons, quartered
      8 ea New red potatoes
      4 ea Small ears fresh corn
      4 ea Small yellow onions
      1 c  Salt
    1/2 c  Ground red pepper
    1/2 c  Ground white pepper
    1/2 c  Ground black pepper
     12 ea Live blue crabs
 
  Fill a large (10-quart) stockpot one-third full with water.
  Add the lemons, potatoes, corn, onions, salt, and peppers.
  Cover and bring to a boil over high heat.  Let boil for 10 minutes.
  Add the crabs, (if blue crabs are not available, substitute other
  small to medium crabs), cover, and return to boil.  Once steam
  starts to escape from under the cover, let cook for 15 minutes.
  Turn off the heat and let sit, covered, for 10 minutes more.
  From Alex Patout's "Cajun Home Cooking"  Published by Randon House
  Alex says, "Serves 2 Cajuns, 4 elsewhere."  He writes, "We like
  to lay out the crabs and vegetables on a large table covered
  with lots of paper and have a feast."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Patout's Boiled Crawfish
 Categories: Cajun, Main dish, Fish
      Yield: 8 servings
 
MMMMM------------------------FOR THE BOIL-----------------------------
     40 lb Live crawfish
      1 c  Salt
    1/2 c  Ground white pepper
    1/2 c  Ground red pepper
    1/2 c  Ground black pepper
      5 lb Small white onions
     12 ea Ears of corn, shucked
      5 lb Small new potatoes

MMMMM--------------------------SPRINKLE-------------------------------
    1/2 c  Ground white pepper
    1/2 c  Ground red pepper
    1/2 c  Ground black pepper
      2 c  Salt
 
  Alex Patout describes Crawfish as "a delicacy made for sharing--
  in fact, in Cajun country, boiling crawfish for only two people
  counts as a venial sin."
  Wash the crawfish well and pick out any fish bones or other
  debris.  Fill a great big (40-quart) Stockpot a quarter full of
  water.  Add the salt and peppers and bring to boil.  Add the whole
  onions, the corn, and the new potatoes (it will be easy to remove
  them later if you put them in a cloth sack).  Return to boil, cover,
  lower heat to medium, and let cook for 8 minutes.  Add crawfish,
  cover again and raise heat to high.  After steam begins to escape
  from under the lid, cook 7 minutes more.  Remove from heat and
  let sit for 4 minutes.  Do *NOT* remove the lid until this point!
      Remove the onions, corn, and potatoes to a bowl and drain the
  crawfish.  Place the crawfish in a large insulated container (an
  ce chest works well, as do the thick waterproof boxes chickens
  are shipped in, which your butcher may give you for free).  Have
  your *SPRINKLE* ready and sprinkle over the crawfish and mix them
  well to coat.  Cover and let sit for 7 minutes.
      Serve immediately with the onions, corn, new potatoes, and
  lots of French bread on a large table covered with plenty of
  paper.  When everyone has eaten his fill, everyone "peels for
  the house."  The peeled tails can then be used in cold crawfish
  cocktail or salad or for Fried Crawfish the next day.
  Serves 8-10
  NOTE:  Most of the salt is not added until after the cooking
  process because too much salt added during cooking makes the
  flesh of the crawfish adhere to the shell.
  From Alex Patout's "Cajun Home Cooking" -- Random House
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Boiled Crawfish -- Justin Wilson
 Categories: Cajun, Main dish, Fish
      Yield: 10 servings
 
      4 ea Boxes salt (no size mentione
      6 ea Pouches crab boil
      9 ea Lemons
      8 oz Cayenne pepper
      5 lb Small white onions
      1 x  Garlic
     24 ea Small potatoes
      1 x  Smoked sausage
      1 x  Corn
     50 lb Live crawfish
 
  Bring seasonings to boil for 10 minutes.  Add potatoes, corn,
  and smoked sausage.  Boil for another 10 minutes.  Add crawfish.
  Bring back to boil.  Cut fire off immediately.  Let soak for
  20 to 30 minutes.  Drain.  Peel and eat.
      While water is coming to a boil, cull and clean crawfish.
  Rinse well with garden hose and remove any dead ones.
      Always wear gloves when you fool with crawfish, but remember,
  they can still pinch you through gloves.
  Justin Wilson writes, "Not everybody likes the fat, but I do, and
  I love to dig my finger into the head and scoop it out.  During
  crawfish season, my finger stays yellow from one end to the other."
  From Justin Wilson's "Outdoor Cooking With Inside Help."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Creole
 Categories: Cajun, Main dish, Fish
      Yield: 6 servings
 
      2 lb Fresh shrimp, heads off
      1 qt Water
    1/2 c  Vegetable oil
      3 ea Med. yellow onions, chopped
      2 ea Large bell peppers, chopped
      5 ea Celery ribs, chopped fine
     10 ea Lge. tomatoes, peeled&seeded
      2 t  Salt
      1 t  Ground red pepper
    1/2 t  Ground black pepper
    1/2 t  Ground white pepper
      1 T  Fresh thyme or 2 t dried
      1 T  Fresh basil or 2 t dried
  1 1/2 t  Sugar
      5 ea Bay leaves
      1 c  Green onions, chopped
      1 c  Parsley, chopped
 
  Peel and devein the shrimp.  Place heads (if you have them), and
  peels in a small saucepan and add the water.  Bring to a slow boil
  over medium-high heat and let boil slowly for 15-20 minutes.  Strain
  and discard the heads and peels.
     Place the oil in a Dutch oven or other large, heavy pot and place
  over medium-high heat.  Add the onions, peppers, and celery and saute
  stirring often, until the vegetables are very soft, about 45 minutes.
  Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock
  and return to simmer.  Reduce heat to medium and let simmer for
  2 hours, stirring occasionally,  This is your creole sauce; it can
  be prepared 1 or 2 days in advance and stored in the refrigerator
  (I find the sauce is even better after sitting a couple of days in
  the refrigerator).
     When you are ready to serve, return the sauce to a simmer and
  add the shrimp.  Cook until they turn pink, 5-7 minutes.  Stir
  in the green onions and parsley and let cook for 1 minute more.
  Serve on flat plates over beds of rice.
     Serves 6-8.
  SHRIMP AND HAM OR TASSO JAMBALAYA:
  Prepare Shrimp Creole as above, but add about a pound of cubed ham
  and a 4-ounce can of tomatoe sauce to the finished sauce and simmer
  45 minutes more.  Meanwhile, boil or steam 2-3 cups raw rice.
  Finish the sauce (which will be your jambalaya base) by adding
  the shrimp, green onions, and parsley as above.  (If you are using
  leftover Shrimp Creole, remove the shrimp and reheat the sauce,
  add the ham and tomato sauce, and proceed as above.  Return the
  shrimp to the pan at the end of cooking.)  Place the hot, cooked
  rice in a large bowl, pour the jambalaya base over, mix well, and
  serve.
     You can also prepare this dish with sausage instead of ham.
  From Alex Patout's "Cajun Home Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blackened Redfish
 Categories: Cajun, Main dish, Fish
      Yield: 6 servings
 
      6 ea 8-10oz redfish fillets
    3/4 lb Unsalted butter, melted

MMMMM-----------------------SEASONING MIX----------------------------
      1 T  Sweet paprika
  2 1/2 t  Salt
      1 t  Onion powder
      1 t  Garlic powder
      1 t  Ground cayenne pepper
    3/4 t  Ground white pepper
    3/4 t  Ground black pepper
    1/2 t  Dried thyme leaves
    1/2 t  Dried oregano leaves
 
  NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
  about 1/2 inch thick.  Redfish and pompano are ideal for this
  method of cooking.  If tilefish is used, you may have to split
  the fillets in half horizontally to have proper thickness.  If
  you can't get any of these fish, salmon steaks or red snapper
  fillets can be substituted.  In any case, the fillets or steaks
  must not be more than 3/4 inch thick.
  Heat a large cast-iron skillet over very high heat until it is
  beyond the smoking stage and you see white ash in the skillet
  bottom (the skillet cannot be too hot for this dish), at least
  10 minutes.  (FT - this recipe is *NOT* for the faint of heart)
     Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
  ramekins; set aside and keep warm.  Reserve the remaining butter
  in its skillet.  Heat the serving plates in a 250F oven.
     Thoroughly combine the seasoning mix ingredients in a small bowl.
  Dip each fillet in the reserved melted butter so that both sides
  are well coated; then sprinkle seasoning mix generously and evenly
  on both sides of the fillets, patting by hand.  Place in the hot
  skillet and pour 1 teaspoon melted butter on top of each fillet
  (be careful, as the butter may flame up).  Cook, uncovered, over
  the same high heat until the underside looks charred, about
  2 minutes (the time will vary according to the fillet's thickness
  and the heat of the skillet).  Turn the fish over and again pour
  1 teaspoon butter on top; cook until fish is done, about 2 minutes
  more.  Repeat with remaining fillets.  Serve each fillet while
  piping hot.
     To serve, place one fillet and a ramekin of butter on each
  heated serving plate.
  I had this in K Pauls Restaurant in New Orleans.  It is a taste
  experience you will never forgive yourself for missing should you
  ever be lucky enough to find yourself in N'awlins and you don't
  go to K Paul's and order this.  Even people who don't like fish
  love this dish.
  From Chef Paul Prudhomme's Louisiana Kitchen, published by
  William Morrow and Company, Inc.  ISBN 0-688-02847-0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab Stuffed Mushrooms
 Categories: Appetizers, Shellfish
      Yield: 10 servings
 
     20 ea Large Mushrooms
      1 x  Italian dressing
      8 oz Crabmeat, well picked
    3/4 c  Fresh breadcrumbs
      2 ea Eggs, beaten
    1/4 c  Mayonnaise
    1/4 c  Onion, minced
      1 t  Lemon juice
 
  Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a
  half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill
  mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes.
  Yields 20 appetizers or 4 main course servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab Dip
 Categories: Appetizers, Shellfish
      Yield: 8 servings
 
      1 lb Crabmeat
    1/2 c  Mayonnaise or salad dressing
      1 x  Garlic salt, to taste
      2 T  Onion, grated
      2 t  Prepared Mustard
      2 t  Powdered Sugar
    2/3 c  White Wine
 
  Mix together all ingredients except Crabmeat. Heat slowly. Add
  Crabmeat. Serve warm with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Crab Dip
 Categories: Appetizers, Shellfish
      Yield: 8 servings
 
      1 lb Crabmeat
      8 oz Cream Cheese, softened
      1 ea Medium Onion, finely diced
      2 t  Horseradish
      1 T  Milk
      2 T  Worcestershire Sauce (opt.)
      1 x  Salt and Pepper
      1 x  Almonds, sliced
 
  Mix all ingredients except Almonds with fork. Place in uncovered
  casserole dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced
  Almonds may be sprinkled on top before baking. Serve with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab Newberg
 Categories: Main dish, Microwave, Shellfish
      Yield: 4 servings
 
      2 T  Butter
      2 T  Flour
    1/2 t  Salt
    1/4 t  Paprika
      1 ds Cayenne Pepper
      1 c  Half and Half
    1/2 c  Milk
    1/4 c  Sherry
      2 ea Egg Yolks, beaten
      1 lb Crabmeat, picked
 
  Place butter in a 1 1/2 quart casserole. Microwave on high (100%)
  until melted, 30 seconds to 1 minute. Stir in next four ingredients.
  Blend in half and half, milk and sherry. Microwave on medium-high
  (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two
  or three time during cooking. Stir small amount of hot mixture into
  egg yolks; return to mixture. Microwave at medium-high (70%) until
  thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat.
  Serve over toast points or patty shells, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Venezuelan Peppers With Shrimp
 Categories: Fish, Garlic, Main dish
      Yield: 10 servings
 
      3 lb Shrimp (16-20/lb)
      3 c  Spanish Olive Oil
      4 ea Large Red Bell Peppers *
      8 ea Cloves Garlic **
      1 ea Chili Pepper Seeded/Minced
      1 ea Loaf French Bread 1" Slices
      1 x  Feta Cheese (optional)
 
  *     Bell peppers should be seeded and cut into thin julienne strips.
  **    Garlic cloves should be peeled and cut into 1/4-inch chunks.
  ~---------------------------------------------------------------------
  ~-- Slit the shrimp up the back with a sharp knife.  Remove the vein,
  but do not peel shrimp.  Set them aside.  Combine 2 cups of olive oil
  and the red pepper strips in a deep heavy skillet or saute pan.  Heat
  slowly. Cook very gently until the peppers are extremely tender but
  not at all browned.  (The oil will turn a lovely rose color.)  Set
  peppers aside. Pour the remaining oil into another skillet with the
  garlic pieces.  Stew the garlic slowly for 4 to 5 minutes, until
  tender and golden.  Scoop out the garlic with a strainer or slotted
  spoon and add it to the peppers. Heat the garlic oil until it
  ripples.  Throw in the minced chili pepper and the shrimp.  Saute,
  tossing the shrimp in the oil, until they turn pink and are just
  done.  To serve, spoon the peppers and their oil into a serving dish.
  Surround with the shrimp.  Serve with bread.  Each diner soaks slices
  of bread in the oil and piles the bread with peppers and garlic.
  Feta cheese may be eaten with it and the shrimp goes on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ginger-Garlic Shrimp, China Royal
 Categories: Garlic, Fish, Main dish
      Yield: 4 servings
 
     16 ea Jumbo Shrimp, With Shell
    1/4 c  Vegetable Oil
      1 ea Piece Ginger *
      3 ea Cloves Garlic Peeled/Crushed
      2 ea Green Onions/Scallions **
      1 x  Salt & Pepper To Taste
 
  *     Ginger should be 1 inch long, peeled and minced.
  **    Green Onions/Scallions should be trimmed and thinly sliced
  (Green
  ~---------------------------------------------------------------------
  ~-- Slit the shrimp up the back with a sharp knife and remove the
  vein.  Do not shell the shrimp.  Heat the oil in a wok or wide heavy
  skillet.  When the oil is rippling, throw in the shrimp and stir-fry
  over high heat for 2 minutes.  Drain very well.  Return 1/2 T oil to
  the wok.  Heat.  Throw in the shrimp along with the ginger, garlic,
  and onions.  Stir-fry for 20 seconds.  Season with salt and freshly
  ground pepper.  Stir-fry for an additional 20 seconds.  Serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tuna Buns
 Categories: Main dish, Fish
      Yield: 4 servings
 
      2 ea Hardcooked Eggs, Chopped
  6 1/2 oz (1 cn) Tuna, Drained
      4 oz Shredded Cheddar Cheese
    1/4 c  Chopped Green Pepper
      2 T  Finely Chopped Onion
    1/2 t  Prepared Mustard
    1/2 c  Mayo or Salad Dressing
      8 ea Hamburger Buns, Split
 
  Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise.
  Fill buns with tuna mixture.  Place on serving plate.
  Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2
  mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: All-In-One Tuna Casserole
 Categories: Main dish, Fish
      Yield: 4 servings
 
      1 ea Env. Golden Onion Soup Mix
  1 1/2 c  Milk
     10 oz Frozen Peas & Carrots *
      8 oz Medium Egg Noodles **
  6 1/2 oz Tuna, Drained & Flaked
      2 oz Shredded Chedar Cheese ***
 
  *    Frozen Peas & Carrots should be thawed.
  **   Egg Noodles should be cooked and drained.
  ***  Cheese should equal 1/2 C
  ~---------------------------------------------------------------------
  ~--- Preheat oven to 350 degrees F.
  In large bowl, blend golden onion recipe soup mix with milk; stir in
  peas & carrots, cooked noodles and tuna.   Turn into greased 2-quart
  oblong baking dish, then top with cheese.  Bake 20 minutes or until
  bubbling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STIR-FRIED SCALLOPS WITH PASTA
 Categories: Low-cal, Ethnic, Fish
      Yield: 4 servings
 
      1 lb Bay scallops
      4 oz Capellini OR Linguine
    1/4 c  Dry white wine
      2 T  Water
    1/2 t  Instant chicken bouillon; *
      2 ea Cloves of garlic; minced
      1 T  Margarine OR butter; **
  1 1/2 c  Fresh mushrooms; sliced
    1/2 c  Green onions; sliced
    1/2 c  Carrot; shredded
      1 T  Parsley; snipped
      4 ea Lemon wedges
 
  * Granules (try to use the low-sodium kind such as Wylers) ** I use
  olive oil instead for a fresher taste.
  Thaw scallops, if frozen. Cook pasta according to package directions,
  EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir
  together wine, water, cornstarch, and chicken bouillon granules; set
  aside. In a large skillet, cook garlic in hot margarine or butter for
  30 seconds. Add mushrooms, green onions, and carrot; stir-fry for 2
  to 3 minutes or till carrot is crisp-tender. Stir sauce. Add sauce,
  scallops, and snipped parsley to vegetable mixture in skillet. cook
  and stir till the sauce is thickened and bubbly. Cook and stir for 2
  minutes more or until the scallops are opaque. Serve with lemon
  wedges. Yield: Makes 4 (1 1/4 cup servings.
  One serving equals: 2 lean meat exchange; 1 1/2 starch/bread
  exchange; 1 vegetable exchange; 1/2 fat exchange. Calories 247;
  Protein 23; Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37;
  sodium 340 (less if using low-sodium bouillon); Potassium 617
  Source: B H & G "Eat & Stay Slim" From the recipe files of:
  Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Salmon & Cheddar Sandwiches
 Categories: Cheese, Fish, Main dish, Sandwiches
      Yield: 4 servings
 
      1 lb Salmon; 1 Cn
      1 tb Onion; Grated
     10 oz Cheddar; Md, *
      1 tb Lemon Juice
    1/4 c  Mayonnaise
 
  *    Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Mix the salmon with the onion, lemon juice, and mayonnaise.
  Spread the mixture on thick slices of French bread and top with a
  slice of cheddar cheese.  Add a top slice of bread and butter both
  sides of the sandwich generously.  Grill until brown, then turn and
  brown the other side, and the cheese is melted.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish en Escabeche
 Categories: Fish, Appetizers, Vegetables, Mexican
      Yield: 12 servings
 
      1 lb Firm White Fish Fillets; *
    1/3 c  Lemon Juice
    1/3 c  Lime Juice
    1/4 c  Olive Or Vegetable Oil
      1 T  Cilantro; Fresh, Snipped, **
      1 t  Oregano; Fresh, Snipped, ***
    3/4 t  Salt
    1/4 t  Pepper
     12 ea Stuffed Green Olives; ****
      2 ea Jalapenos Chiles; *****
    1/4 c  Onion; Finely Chopped, 1 sm
      1 ea Clove Garlic; Finely Chopped
      1 c  Tomato; Seeded & Chopped
      1 ea Avocado, Peeled & Chopped
 
  *       Fish should be Orange Roughy, Haddock, or Mackerel, cut into
  1/2"
  :       cubes.
  **      If fresh Cilantro is not available, use 1 t dried cilantro
  leaves. ***     If fresh oregano is not availabel, use 1/4 t dried
  oregano leaves. ****    Olives should have pimiento stuffing.
  *****   Jalapeno Chiles should be seeded and chopped.
  ~---------------------------------------------------------------------
  ~-- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully
  place fish in water.  Heat to boiling; reduce heat.  Simmer,
  uncovered, just until fish is opaque, about 30 seconds (DO NOT
  overcook or fish will fall apart); drain carefully.  Mix remaining
  ingredients except tomato and avocado in a glass or plastic dish.
  Stir in fish carefully.  Cover and refrigerate 2 day, carefully
  stirring occasionally.  Just before serving, gently stir in tomato
  and avocado; drain.  Serve fish mixture on saltine crackers or
  tortilla chips, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baja Seafood Stew
 Categories: Stews, Seafood, Vegetables, Fish
      Yield: 6 servings
 
    1/2 c  Onion; Chopped, 1 Medium
    1/2 c  Green Chiles; Chopped
      2 ea Cloves Garlic;Finely Chopped
    1/4 c  Olive Oil
      2 c  White Wine; Dry
      1 T  Orange Peel; Grated
  1 1/2 c  Orange Juice
      1 T  Sugar
      1 T  Cilantro; Fresh, Snipped
      1 t  Basil Leaves; Dried
      1 t  Salt
    1/2 t  Pepper
    1/2 t  Oregano Leaves; Dried
     28 oz Italian Plum Tomatoes; *
     24 ea Soft-shell Clams; Scrubbed
  1 1/2 lb Shrimp; Raw, Shelled, Med.
      1 lb Fish; **
      6 oz Crabmeat; Frozen, ***
 
  *    Use 1 24oz can of Italian Plum Tomatoes that are undrained and
  cut in
       half.
  **   The following fish can be used: cod, sea bass, mahimahi or red
       snapper fillets that are cut into 1-inch pieces.
  ***  Crabmeat should be thawed, drained and cartilage removed.
  ~---------------------------------------------------------------------
  ~-- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch
  oven until onion is tender.  Stir in remaining ingredients except
  seafood.  Heat to boiling; reduce heat.  Simmer uncovered for 15
  minutes.  Add clams; cover and simmer until clams open, 5 to 10
  minutes.  (Discard any clams that have not opened.)  Carefully stir
  in shrimp, fish and crabmeat.  Heat to boiling; reduce heat.  Cover
  and simmer until shrimp are pink and fish flakes easily with fork, 4
  to 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab and Cream Cheese Hors d'oeuvre
 Categories: Appetizers, Fish, Londontowne
      Yield: 1 servings
 
      8 oz Pkg Cream Cheese, softened
      8 oz Backfin crabmeat
      1 T  Milk
      2 T  Chopped onion
    1/2 t  Horseradish
      2 oz Slivered almonds
      1 x  Salt
      1 x  Pepper
 
  Blend together all ingredients except almonds and put in shallow
  baking dish (salt/pepper to taste). Sprinkle almonds over top and
  bake at 350 degrees until slightly browned on top. Serve hot on
  crackers. Makes 2 cups.
  Mrs. Thomas H. Morton
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab Roll Hors d'oeuvre
 Categories: Appetizers, Fish, Londontowne
      Yield: 1 servings
 
      1 lb Backfin crabmeat
      8 oz Cream cheese, softened
 
  Season slightly with your choice of the following:
  salt                cream               onion               sherry
  pepper              tabasco             mustard
  :          Worcestershire Remove all cartilage from crabmeat. Very
  gently mix crab with cream cheese, being careful not to break the
  pieces. Shape into a log, sprinkle with parsley, chill, and serve
  with crackers. Mrs. James Olfson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Deviled Crab Croquettes
 Categories: Fish, Londontowne
      Yield: 4 servings
 
      1 lb Crabmeat
    1/2 t  Salt
      1 c  Mashed potatoes
      1 x  Old Bay seasoning
      2 ea Eggs, hard boiled, chopped
      1 x  Dash onion powder
      1 ea Sm. green pepper, chopped
      1 T  Parsley, chopped
      1 ea Egg, beaten
      1 x  Cracker meal
 
  Sautee chopped green pepper and parsley and set aside. Combine
  crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and
  parsley, and beaten egg.
  Shape into croquettes, roll in cracker meal and deep fry until golden
  brown.
  Mrs. John P. Elberti
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab Casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      1 lb Crabmeat
      2 ea Eggs, separated & beaten
  1 1/2 c  White sauce
      1 x  Parsley or green pepper
    1/2 t  Tabasco
      1 x  Salt/pepper to taste
 
  Separate the eggs. Add beaten yolks to white sauce. Mix all
  ingredients and fold in egg whites. Bake in 375 degree oven until
  brown, about 20 minutes.
  Mrs. William W. Prentice
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Londontown Terrace Crab Pie
 Categories: Fish, Main dish, Londontowne
      Yield: 6 servings
 
      2 T  Butter
      1 c  Sliced onion rings
    1/2 c  Celery, chopped
      1 c  Crabmeat
  1 1/2 c  Shredded cheese
      1 ea 9" unbaked pastry shell
      3 ea Eggs
      1 t  Salt
    1/2 t  Pepper
    2/3 c  "Half and Half"
      1 x  Pinch red pepper
 
  Sautee the onion rings and celery in butter until the onion is soft
  and golden. Spoon alternate layers of crab, cheese (your choice - use
  sharp, cheddar, or Swiss), and onion/celery mix into pie shell.
  In bowl, beat together eggs, cream, salt and pepper. Pour into pastry
  shell over other ingredients. Bake in hot oven, 400 degrees, until
  firm, about 30-40 minutes. When knife point inserted into center
  comes out clean, filling is set. May be decorated with tomato wedges
  or cherry tomatoes. Cool slightly before cutting.
  Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat.
  Mrs. Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab Cakes
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      1 lb Backfin crabmeat
      1 t  Worcestershire sauce
      2 T  Mayonnaise
      1 ea Egg, beaten
    1/4 c  Cracker meal
      1 x  Garlic to taste
      1 x  Pinch cayenne pepper
 
  Combine all ingredients and form into small cakes. Sautee in butter.
  Serve hot with tarragon sauce (see separate recipe).
  Mrs. Jack Beasley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Golden Crab Puff
 Categories: Fish, Main dish, Londontowne
      Yield: 10 servings
 
     10 ea Slices white bread
      1 lb Backfin crabmeat
      6 ea Eggs
      3 c  Milk
      2 T  Minced parsley
    3/4 t  Dry mustard
    1/2 t  Salt
      8 oz Shredded sharp Am. cheese
 
  Remove crusts from bread and cut slices into cubes. Beat eggs, milk,
  and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X
  13" baking dish.
  Bake uncovered at 325 degrees for 1 hour or until center is set. 2
  cups of shrimp, or a combination of shrimp and crab to total 2 cups
  may be substituted for crabmeat.
  Mrs. James Hopkins
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oysters and Artichoke Casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 10 servings
 
      2 pk Frozen artichoke hearts
    1/2 lb Mushrooms, sauteed in butter
      1 qt Large oysters
    1/4 lb Butter
      1 ea Bunch green onions, minced
    1/2 c  Fresh parsley, minced
    1/2 c  Browned flour
      1 x  Dry white wine
      2 T  Lemon juice
      1 ea Thinly sliced unpeeled lemon
      1 ea Pinch thyme, salt, pepper
      1 x  Paprika, cayenne pepper
 
  Cook artichoke hearts as directed on package. Place in a flat,
  buttered casserole. Cover with sauteed mushrooms. Cook oysters in
  their liquid until edges begin to curl. Drain thoroughly in colander,
  reserving liquid. Melt butter and sautee onion until tender; add
  parsley and cook a minute. Add flour, stirring until smooth. Add
  enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings
  and stir constantly until thick. Add oysters and spoon mixture over
  artichokes and mushrooms. Arrange lemon slices over top; add a dash
  or two of paprika  and bake at 350 degrees about 10 minutes or until
  bubbling. Mrs. Maynard C. Nicholl
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Shrimp
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      2 lb Large shrimp
    1/4 c  Fresh parsley
      1 c  Olive oil
      1 T  Oregano
      4 T  Lemon juice
      1 T  Chopped garlic
      4 x  Drops hot sauce
      1 t  Salt
      1 T  Tomato paste
      1 x  Pepper to taste
 
  Combine all ingredients in a glass dish. Marinade 2 hours at room
  temperature.
  Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp
  can be served over rice with green salad and Italian bread.
  Mrs. Robert F. Lewis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp and Rice Casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 5 servings
 
  1 1/2 lb Cooked shrimp
      2 c  Cooked rice
      1 pt Light cream
      1 t  Butter
      8 T  Catsup
      3 T  Worcestershire sauce
    1/4 t  Tabasco sauce
 
  Place rice, cream, and seasonings in pan and bring to boil. Add
  shrimp and cool. Refrigerate overnight. Turn into greased casserole
  and bake at 350 degrees for 45 minutes or until nearly firm.
  Mrs. William W. LaViolette
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Simple Scallops Supreme
 Categories: Fish, Main dish, Londontowne
      Yield: 6 servings
 
      2 lb Scallops
      4 oz Canned mushrooms
      1 cn (10 oz) Cream mushroom soup
    1/4 c  Sherry
    1/2 t  Tarragon
      1 x  Bread crumbs (topping)
      1 x  Grated cheese (topping)
 
  Combine all ingredients except toppings, cutting large scallops in
  half, and place on individual baking shells or a shallow rectangular
  casserole dish. Sprinkle with medium layers of bread crumbs and
  grated cheese. Bake at 350 degrees for 1 hour.
  Mrs. Robert F. Lewis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAILEY'S BOUILLABAISSE (FISH STEW)
 Categories: Fish, Main dish
      Yield: 9 servings
 
      1 ea Onion, large diced
      2 c  Celery, diced
      3 ea Potatoes, small diced
      3 c  Boiling water
      2 c  Skimmed milk
  1 1/2 lb Cod or Flounder
      2 c  Broccoli, diced
      2 c  Cauliflower, diced
  1 1/2 t  Salt
    1/2 t  Pepper
    1/2 t  Marjoram
    1/2 t  Basil
 
  Cook the onion, celery, and potatoes in the water for 10 minutes.
  Mix a little milk with the flour to form a soupy paste and set aside.
  Add the remaining ingredients and bring to a boil.  Add the flour
  mixture, stirring constantly.  Simmer for 15 to 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp in Indian Sauce
 Categories: Indian, Ethnic, Main dish, Fish, Quick
      Yield: 4 servings
 
  1 1/2 lb raw shrimp
      2 T  butter
    1/2 c  finely chopped onion
    1/4 t  dried red pepper
    1/2 t  ground cumin
      1 ea Juice of a lime
      1 c  sour cream
    1/2 c  plain yoghurt
    1/4 c  chopped fresh coriander
      1 x  Salt & pepper to taste
 
  Shell and devain the shrimp.  Rinse well and pat dry.  Set Aside.
  Heat  the butter in a skillet and add the onion.   Add the chili.
   Cook briefly and add the shrimp,  salt and pepper to taste.   Cook,
  stirring often,  about three minutes.   Add the cardamom and cumin
  and stir.  Add the  lime  juice,  sour cream,  and yoghurt.   Bring
  gently  to  a  boil stirring.  Sprinkle with coriander and serve hot
  with saffron rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Elegant Crabmeat Balls
 Categories: Appetizers, Fish
      Yield: 4 servings
 
      2 cn Crabmeat (6-7 oz cans)
      1 c  Bread crumbs (fresh)
      3 T  Sherry cooking wine
      1 T  Lemon juice
      1 T  Onion (grated)
      1 t  Dry Mustard
    1/2 t  Salt
      1 x  Pepper
      1 pk Bacon (cut into halves)
      1 x  Parsley
 
     Drain and flake crabmeat; combine remaining ingredients except
  bacon. Mix well.  Shape into walnut sized balls.  Wrap in bacon half;
  secure with toothpicks.  Broil under medium heat until bacon is
  crisp, approximately 10 minutes, turning to brown evenly.  Garnish
  with parsely ans lemon. Makes appromately 2 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp-Cheese Roll
 Categories: Appetizers, Fish, Cheese/eggs
      Yield: 28 servings
 
  1 1/2 c  Muenster Cheese (shredded)
      1 c  Cooked shrimp
    1/4 c  Green onion (slice thin)
      2 ea Eggs
    1/2 t  Salt
    1/8 t  Pepper
      1 pk Cresent Rolls
      1 T  Butter (melted)
      1 ea Egg yolk w/1 T water (opt)
 
     In large bowl, stir together Muenster cheese, shrimp, onion, salt,
  pepper and eggs; set aside.  Unroll cresent roll dough onto lightly
  floured surface.  Pinch together perforations on both sides of dough.
  Fold in half crosswise and with a lightly floured rolling pin, roll
  out to 14x9 inch rectangle.  Brush with butter.  Spread cheese-shrimp
  mixture in a 2 inch strip along 1 long edge of dough; roll up as a
  jelly roll. Firmly pinch seam and ends together, then moisten
  slightly with water and smooth lightly with dull edge of knife to
  seal dough well.  Lift roll onto ungreased cookie sheet.  Brush with
  egg-yok mixture.  Bake in preheated oven 400F for 25 minutes or until
  grolden brown.  Cool on rack 20 minutes.
   With sharp knife, cut in 1/2 inch slices.  Makes 28.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Apples and Shrimp
 Categories: Main dish, Fish, Fruits
      Yield: 4 servings
 
      1 x  Med Onion, chopped
      2 x  Stalks Celery, chopped
      4 T  Butter or Margarine
      2 x  Apples, sliced
    3/4 t  Curry Powder
      2 t  Flour
    3/4 c  Water
      1 x  Chicken Bouillon Cube
    3/4 lb Med Shrimp, shelled & cleane
 
   Saute onion and celery in butter for 2 minutes. Add apple slices and
  saute another minute. Blend in curry and flour, add bouillon cube and
  water, stirring until well blended. Add shrimp, cover and simmer for 3
  minutes, or until shrimp in no longer translucent.
   Good with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Angel Hair Pasta with Shrimp
 Categories: Pasta, Main dish, Fish
      Yield: 4 servings
 
  1 1/2 T  Butter
  1 1/2 T  Flour
  1 1/2 c  Milk
    1/2 c  35 per cent cream
  1 1/2 T  Pesto sauce
  1 1/2 T  Chopped parsley
      1 T  Minced garlic
      2 T  Grated paresan cheese
    1/2 t  Salt
    1/2 t  White pepper
      1 x  Worcestershire and tabasco
    2/3 lb Capellini
    1/2 ea Red pepper, cut in strips
    1/4 lb Snow peas, trimmed
      1 lb Jumbo shrimp
 
  In a saucepan over medium heat, melt butter, stir in flour and cook
  for a few minutes until golden.  Add milk and cream, bring to a gentle
  simmer and continue to stir until thickened.  Add pesto, parsley,
  garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir
  until blended.  Reduce heat and keep warm, stirring occasionally. Cook
  pasta quickly in a large pot of boiling water (3 to 4 minutes, or
  until al dente).  At the same time, poach the pepper, snowpeas and
  shrimp in another pot of boiling water ( 2 or 3 minutes, or until just
  heated through). Drain the pasta, mix it with the sauce and portion it
  into heated individual serving bowls.  Garnish each portion with
  shrimp and vegetables, and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Assam Spicy Shrimp
 Categories: Fish, Main dish
      Yield: 6 servings
 
      1 x  ---------marinating---------
  1 1/2 c  Water
      2 lb Headless shrimp
      1 T  Oyster sauce
    1/2 t  Hot chili sauce
      6 oz Tamarind
      1 x  ----------cooking-----------
      3 oz Young ginger root
      4 ea Large garlic cloves
      1 t  Blachan
      2 ea Small red onions
      3 T  Oyster sauce
      1 T  Dark soya sauce
      1 T  Hot chili sauce
      3 T  Oil
    1/4 c  Packed brown sugar
 
  MARINATING:  Break tamarind apart, place in a small saucepan with
  water. Simmer, covered, for about 10 minutes or until pasty coating
  separates from seeds.  Press through a sieve or food mill to extract
  all pulp and soupy liquid.  Discard seeds.  Rinse shrimps thoroughly,
  pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind
  liquid, the oyster sauce and hot chili sauce. COOKING:  Meanwhile, cut
  young ginger into toothpick-sized slivers.  If using mature ginger,
  peel and sliver.  Peel and sliver garlic.  Place blachan in a
  non-stick pan and heat gently fro 3 to 4 minutes to develop the
  flavors.  Pell and cut red onions into wedges.  Combine oyster, soy
  and chili sauces with blachan; stir into remaining tamarind liquid.
  Heat a large wok over high heat.  When a drop of water sizzles
  immediately into steam pour in 2 tablespoons of the oil.  Swirl up
  sides of wok, and when just at smoking point, dump in ginger and
  garlic.  Stir fry until golden, about 3 to 4 minutes.  Adding more oil
  as needed, stir frey shrimp in batches until orange red, about 3
  minutes.  Pour sauces over all the shrimp in the wok and cook at a
  brisk bubble over high heat until shrimps are aromatic and sauces have
  reduced and thickened to enrobe the shells, about 8 minutes.  Mix in
  sugar and onion wedges, taste to adjust seasoning, sweetening and
  spiciness.  Makes plenty for 6 as a principal dish with rice, enough
  for 8 with other dishes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish fillets
 Categories: Fish, Main dish
      Yield: 1 servings
 
    1/2 lb Fish fillets (any kind)
    1/4 x  Stick of butter
      2 T  Lemon juice
      1 x  Curry
      1 x  Cayanne pepper
      1 x  Minced garlic
      1 x  Mrs. dash
    1/2 t  Chicken bullion
      2 T  Water
 
  Put fillets in microwave safe baking dish. Sprinkle with lemon juice,
  assorted spices, and bullion. Place butter on top of fillets, so it
  will melt over them. Add a little water, cover with plastic wrap and
  punch with holes. Microwave on high for 3-5 minutes or until fish will
  flake witha fork.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Halibut Orange
 Categories: Fish, Main dish
      Yield: 2 servings
 
      2 lb Halibut, fresh or frozen
      4 T  Butter
      1 ea Rind of orange
      1 ea Juice of orange
      1 t  Lemon juice
      1 ea Salt and pepper to taste
    1/8 t  Nutmeg
    1/4 c  Minced parsley
 
  If halibut is frozen, thaw it.  Wrap fish thawed or fresh in a paper
  towel for a few minutes to remove excess moisture.  Place fish in a
  single layer in large, thickly buttered, microwave safe baking dish.
  Combine the remaining ingredients, except the parsley, and pour over
  the fish.  Bake at high for 10 to 12 minutes, or until fish flakes
  easily. Let stand 5 minutes, then remove to a hot serving dish.  Pour
  any sauce remaining in the dish over the fish.  Sprinkle with minced
  parsley and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Poached Halibut Rolls
 Categories: Fish, Main dish
      Yield: 2 servings
 
  1 1/2 lb Halibut fillets
      3 T  Butter
    1/2 c  Chicken broth or white wine
      1 ea Clove garlic, minced
    1/2 t  Tarragon or basil
    1/2 t  Dijon mustard
      1 c  Fresh tomatoes, minced
    1/2 t  Sugar
    1/2 t  Paprika
    1/2 c  Heavy cream
 
  Wipe each fillet with paper towel, then cut in half lengthwise and
  roll up each piece.  Place the butter in a 9 inch microwave safe pie
  plate and melt at high for 1 minute.  Add the chicken broth or white
  wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar.
  Cover and cook 5 minutes at high.  Stir well.  Place the fish rolls
  side by side in the dish and baste with the sauce.  Cook 8 minutes at
  medium high basting with juice halfway throug the cooking.  Remove the
  fish with a perforated spoon and place it in a warm dish.  To the
  sauce remaining in the cooking dish, add the cream and paprika; stir.
  Cook 4 minutes at high, stirring once. Pour over the fish and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sole Romesco
 Categories: Fish
      Yield: 4 servings
 
      4 ea Fillet of sole
    1/2 c  Flour
      1 ea Salt and pepper to tast
    1/2 c  Oil
      1 x  -----------sauce------------
      2 ea Tomatos, peeled, chopped
      4 ea Chili peppers, chopped
     10 ea Toasted hazelnuts
      3 ea Garlic, chopped
      2 T  Chopped fresh mint
    1/2 t  Salt
    1/4 c  Olive oil
    1/4 c  Dry sherry
      2 T  Vinegar
      1 ea Vinegar
 
  To make sauce, in a blender or food processor, blend tomatoes,
  chilies, hazelnuts, garlic, mint and salt.  Add half the oil, drop by
  drop, until mixture is thick.  With motor running, add rest of oil in
  a steady steam. Turn off motor.  Stir in sherry and vinegar.  Set
  aside. Rince and dry sole. Combine flour and salt, pepper.  Dust
  fillets with seasoned flour and dip in oil or butter.  Place fillets
  on hot barbecue grill.  After 2 to 3 minutes, turn carefully with a
  metal spatula.  After another 2 to 3 minutes turn fillets again. While
  fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve
  spooned over piping hot fillets.  Makes 4 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steamed Fish with Ginger and Onions
 Categories: Main dish, Fish
      Yield: 4 servings
 
  1 1/2 lb Whole red snapper, cleaned
      2 T  Slivered fresh ginger
      6 ea Green onions, sliced
    1/4 c  Sherry, mirin or water
      1 x  -----------sauce------------
      2 T  Soy sauce
      1 t  Sesame oil
      1 T  Vegetable oil
 
  Rinse fish and pierce in several placed with a skewer or sharp knife.
  Place in a shallow microwaveable dish (if using 2 fish, arrange about
  1 inch apart with thicker sides towards outer edges of dish).  Put
  half the ginger and green onions inside fish.  Pour sherry over and
  cover with vented plastic wrap.  Combine sauce ingredients in small
  microwaveable dish or measure.  Set aside.  Microwave fish at high for
  6 to 8 minutes per lb or until fish flakes easily with a fork and is
  tender.  Rotate dish if necessary during cooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Scallop Saute
 Categories: Fish, Main dish, Entertain
      Yield: 8 servings
 
      2 lb bay or sea scallops
      1 x  oil
    3/4 c  butter
      2 ea bunches green onions chopped
      1 ea white onion, chopped
      2 lb mushrooms, slice
      2 T  minced shallot
      2 T  minced garlic
      1 T  salt
      2 t  freshly ground white pepper
      1 x  pepper
      1 ea juice from lemon
      2 c  dry white wine
 
   Dust  scallops with flour.   Heat oil in large skillet over
  medium-high
   heat.   Add  scallops in batches and cook until lightly browned,
  wiping
   pan clean after cooking each batch.
   Melt butter in large saute pan, add onions and cook until soft.
  Stir in
   mushrooms,  shallot, garlic, salt and pepper until mushrooms are
  tender.
   Add  scallops,  lemon juice and wine.   Simmer 4  minutes,  shaking
  pan
   occasionally.  Do not boil.  Serve Hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp & Scallop Kabobs
 Categories: Fish, Main dish
      Yield: 6 servings
 
      1 lb Large raw shrimp
      1 lb Sea scallops, cut in half
    1/2 c  Vegetable oil
    1/4 c  Lemon juice
    1/4 c  Imported soy sauce if avail.
      2 ea Cloves garlic finely chopped
      2 T  Chopped crystalized gingeror
  1 1/2 t  Ground ginger
      1 t  Onion powder
     16 oz Pinapple, chunks, 1 cn
      2 ea Small zucchini, sliced
 
  Peel and devine shrimp.  Drain pinapple chunks.  Use Imported Soy
  sauce if available for better taste.  Use domestic if that is all that
  is available. In medium bowl, combine oil, lemon juice, soy sauce,
  garlic, ginger and onion powder; mix well.  Add shrimp and scallops.
  Cover; refrigerate 3 hours or overnight.  Place shrimp, scallops,
  pineapple and zucchini on bamboo skewers that have soaked 1 hour in
  water or on metal skewers. Grill or broil 3 to 6 minutes perside or
  until shrimp are pink, basting frequently with marinade.  Refrigerate
  leftovers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ahi Carpaccio
 Categories: Fish, Appetizers, California
      Yield: 4 servings
 
    1/2 lb fresh tuna, paper-thin
      1 x  Salt, Vinegar & Oil
      1 x  Freshly cracked pepper
      1 ea bunch arugula
      1 x  Grated Parmesan cheese
    1/2 ea wht or blk truffle; shaved
 
  Note: May use a greater amount of truffle if desired.
  Arrange tuna in overlapping slices on platter. Sprinkle with salt and
  drizzle with oil and vinegar to taste. Sprinkle with pepper. Surround
  tuna with wreath of arugula. Sprinkle grated Parmesan cheese over
  all. Top with truffle shavings.
  Created by: Michael's, Santa Monica (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FILLET MOSAIC WITH RED PEPPER SAUCE
 Categories: California, Fish, Seafood, Main dish
      Yield: 4 servings
 
  1 1/2 lb thin sole fillets
    1/2 lb thin salmon fillets
     12 ea lge spinach leaves; rinsed
      2 c  fish or chicken stock
      1 ea shallot; minced
    1/2 c  dry white wine
      2 ea large red peppers *
      1 T  apple jelly
      1 T  lemon juice
      1 x  Salt, pepper
 
  *Note: Red bell peppers should be roasted, peeled and pureed.
  Cut sole into 24 (1/2-inch-wide) strips, about 5 inches long. Cut
  salmon fillets into 12 (1/2-inch-wide) strips 5 inches long. Trim
  stems from spinach leaves. Blanch spinach in hot water about 3
  seconds to soften. Drain. Roll lengthwise as thinly as possible. To
  prepare each serving, place 6 sole strips lengthwise side by side.
  Tightly weave a spinach strip among sole strips at top. Below weave
  salmon strip. Now weave in another spinach strip. Continue to
  alternately weave salmon and spinach strips. You will need 3 salmon
  strips and 3 spinach strips for each sole mosaic. Continue to weave
  remaining 3 portions. Set aside. Place stock and shallot in skillet
  large enough to hold fish squares. Bring to boil, then reduce heat.
  Using wide slotted spatula, lower fish squares into hot broth. Cover
  and simmer over very low heat 5 minutes. Carefully remove. Keep warm.
  If your skillet is not large enough to hold all of fish, cook them in
  batches. Skim any white residue from remaining broth in skillet. Add
  wine to broth and simmer over high heat until broth is reduced by
  half. Stir in red pepper puree, apple jelly and lemon juice and
  season to taste with salt and pepper. Strain sauce, then nap bottom
  of serving platter or individual plates with some of sauce and cover
  with sole squares. (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STIR-FRIED SCALLOPS WITH PASTA
 Categories: Low-cal, Ethnic, Fish
      Yield: 4 servings
 
      1 lb Bay scallops
      4 oz Capellini OR Linguine
    1/4 c  Dry white wine
      2 T  Water
    1/2 t  Instant chicken bouillon; *
      2 ea Cloves of garlic; minced
      1 T  Margarine OR butter; **
  1 1/2 c  Fresh mushrooms; sliced
    1/2 c  Green onions; sliced
    1/2 c  Carrot; shredded
      1 T  Parsley; snipped
      4 ea Lemon wedges
 
  * Granules (try to use the low-sodium kind such as Wylers) ** I use
  olive oil instead for a fresher taste.
  Thaw scallops, if frozen. Cook pasta according to package directions,
  EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir
  together wine, water, cornstarch, and chicken bouillon granules; set
  aside. In a large skillet, cook garlic in hot margarine or butter for
  30 seconds. Add mushrooms, green onions, and carrot; stir-fry for 2
  to 3 minutes or till carrot is crisp-tender. Stir sauce. Add sauce,
  scallops, and snipped parsley to vegetable mixture in skillet. cook
  and stir till the sauce is thickened and bubbly. Cook and stir for 2
  minutes more or until the scallops are opaque. Serve with lemon
  wedges. Yield: Makes 4 (1 1/4 cup servings.
  One serving equals: 2 lean meat exchange; 1 1/2 starch/bread
  exchange; 1 vegetable exchange; 1/2 fat exchange. Calories 247;
  Protein 23; Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37;
  sodium 340 (less if using low-sodium bouillon); Potassium 617
  Source: B H & G "Eat & Stay Slim" From the recipe files of:
  Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Finnan Haddie
 Categories: Fish, Scottish, Mine
      Yield: 6 servings
 
    1/4 c  Butter
      2 tb Flour
      2 c  Milk
      2 lb Finnan haddie*
    1/2 c  Bread crumbs
      3 tb Butter; melted
 
  :        -salt and pepper
  :        Lemon slices
  :        Parsley
  *Finnan Haddie is smoked Haddock.
  Make a thin white sauce by combining the butter, flour, milk and salt
  and pepper in the top of a double boiler. (combine the butter and
  flour into a paste, cook slightly before adding milk). Place the fish
  in a greased pan and pour the white sauce over it. Cover and simmer
  very gently for half an hour, basting as necessary. Sprinkle with
  bread crumbs which have been mixed with the melted butter. Bake in a
  hot oven for 15 minutes. Remove it a hot platter and garnish with
  parsley and lemon. SERVES:6
  Source:_Out of Old Nova Scotia Kitchens_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BARBECUED FISH
 Categories: Fish, Seafood, Bbq, Roberts
      Yield: 6 servings
 
      1 sm Onion; chopped
      1 tb Brown sugar
    1/4 c  Cider vinegar
      2 tb Catsup
      2 tb Dry mustard
      1 ts Worcestershire sauce
    1/4 ts Ground cloves
      1 ts Chili powder
    1/4 ts Cayenne pepper
  1 1/2 lb Firm, whitefish fillets
           - such as Red Snapper
           - or Halibut
 
  COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and
  boil until reduced to a thin syrup. Pour the syrup through a
  strainer, discard the cooked ingredients in the strainer and chill
  the syrup. Place fish steaks or fillets in a baking dish and spoon
  some syrup over. Marinate in the refrigerator for 1 hour. Cook the
  fish on a hot grill, basting with a teaspoon of barbecue syrup on
  each side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ---
    TNet 3.50  Intelec  42 BBS III - Carson, Ca - (310) 549-5539
  ======================================================================
  ====
   BBS: COLOSSUS Date: 01-01-93 (21:12) Number: 2687 From: KAREN
  MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Roberts 5 Conf: (125)
  COOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BASIC FISH MOUSSE
 Categories: Fish, Seafood, Appetizers, Roberts
      Yield: 6 servings
 
    1/2 lb Whitefish fillets
    1/2 lb Cooked lobster
      2 tb Finely diced onion
    1/2 ts Salt
      2 tb Brandy
      1 tb Tomato paste
    1/2 c  Egg whites
    3/4 c  Whipping cream
 
  PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy
  and tomato paste in a food processor and blend until smooth. Add the
  egg whites and blend until incorporated. Transfer the mixture to a
  bowl, cover and chill for 30 minutes. Stir in the cream until
  incorporated. Divide the mousse between buttered ramekins. Place the
  ramekins in a water bath, cover and place in oven for 20 minutes. To
  serve, turn the contents of each ramekin out onto a warm plate, spoon
  some Hollandaise-based sauce over each mousse and serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quebec Poached Salmon
 Categories: Fish, French can
      Yield: 1 servings
 
      4    Salmon steaks 4-6
      1 tb Oil; salad
      1    Lemon juice; from 1 lemon
           Lemon peel; from 1/2 lemon
      1 tb Salt
      1    Onion; small-quartered
      4    Parsley sprigs
      6    Peppercorns-crushed with
           -back of spoon

MMMMM------------------SAUCE VERTE (GREEN SAUCE-----------------------
    1/2 c  Green onion tops or: Chives
    1/2 c  Green pepper
    1/4 c  Parsley
    1/2 c  Spinach- uncooked
      2 tb Lemon juice
      1 c  Mayonnaise
 
  Spread the oil in a fry pan or baking dish. Place the salmon steaks
  next to one another, but not overlapping. Add the lemon juice and
  peel, peppercorns, salt, onion and just enough hot water to cover the
  fish. Cover and poach on top of the stove (if using fry pan) over low
  heat, for 10-12 minutes or in 325F oven (in baking dish) for the same
  length of time or until the salmon flakes. Allow the fish to cool in
  the liquid. Drain well and remove the skin. Arrange on platter, then
  cover completely with the following sauce. Serve with a cucumber
  salad.
  
  Sauce Verte: Chop the vegetables coarsely and put in blender with
  lemon juice. Cover and blend until it turns into a sort of mush with
  small bits of this and that in it. Add the mayonnaise and blend. If
  you don't have a blender, chop the ingredients very finely and blend
  them into the mayonnaise with the lemon juice, crushing them as much
  as possible to give color to the sauce.
  
  From the author, "Use salmon steaks for this colourful and tasty
  dish. It is then easy to make it for 2 or 10."
  
  Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish and Brewis
 Categories: Canadian, Newfdland, Fish, My
      Yield: 4 servings
 
      1 lb Salt cod
      2    Hardbread or hardtack cakes
      1 c  Salt pork; diced
 
  "Fish and brewis (pronounced "brews") is one of the oldest traditional
  dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod
  and the brewis is made from hardtack or hardbread, which is available
  everywhere in Newfoundland and in specialized grocery stores across
  Canada. The dish is always sprinkled with scrunchions, crisp fried
  bits of salt pork. Fisherman's Brewis is sometimes the same as Fish
  and Brewis, but often the fish and bread are chopped while hot and
  mixed together, or fresh cod is used instead of salt cod."
  
  Cut cod into serving-size pieces. Soak cod and hardbread separately
  in cold water for 8 hours or overnight. Drain fish. In saucepan,
  cover fish with cold water. Heat to boiling and boil gently for 15 to
  20 minutes or until tender; drain.
    Meanwhile, in skillet, fry salt pork until golden. Brain bread and
  place in saucepan, cover with salted water and bring to a full boil.
  Drain immediately and serve with fish on warm plates. Sprinkle with
  scrunchions. SERVES:4
  
  SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seafood Newburg
 Categories: Fish, Carnation
      Yield: 17 servings
 
      6 oz Mushrooms; sliced
      4 oz Onions; finely chopped
      3 oz Butter
      1 oz Flour
    1/4 ts White pepper
    1/4 c  Sherry
      2    Egg yolks; beaten
      1 qt RICH'NING;prepared according
           - to label
      2 c  ChefMate Golden Cheese Sauce
      1 lb Seafood; cooked, cut in
           - chunks (shrimp, crab,
           - halibut, lobster, etc.)
 
  1.  In large suacepot, saute mushrooms and onions in butter. 2. Stir
  in flour and white pepper. Cook over low heat, stirring constantly
  about 3-5 minutes. 3. Combine sherry, egg yolks and RICH'NING.
  Gradually add mixture to roux, stirring until sauce is smooth. Cook
  5-8 minutees, stirring constantly with wire whip. 4. Add Golden
  Cheese Sauce. Stir until smooth. 5.  Add seafood to Newburg Sauce.
  Heat to serving temperature. Serve over toast points, wild or saffron
  rice or vol au vent shells.
  
  Makes 17  1/2 cup servings.
  
  Source: Carnation Company
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Croquettes
 Categories: Main dish, Fish
      Yield: 4 servings
 
      1 cn Salmon (15 oz)
      1 lg Potato
      1    Egg
      1 lg Onion
      1 c  Matzoh meal
 
  Cube a large potato and an onion. Then put in a food processor and
  chop until grated. Add egg and mix. Remove to a bowl and add the can
  of salmon. I washed the salmon off to remove the salt as much as I
  could. This optional. Then I mixed the salmon and potato mixture and
  slowly added matzoh meal until mixture was solid enough to make
  patties. After I made patties then I dipped each patty into a dish of
  matzoh meal. Coating all around. Let the patties stand for a while.
  It is a good idea to chill them for about 1/2 to 1 hour to set. Then
  fry patties in hot oil until brown and turn to the other side and
  brown. About 10 minutes on each side. This made me 8 patties. I
  drained the patties on paper towels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Christmas Casserole
 Categories: Holiday, Fish, Side dish
      Yield: 4 servings
 
      1 cn Salmon; 6 1/2 oz or 233 g
      2 c  Soda crackers-coarsely crush
      1 cn Corn; creamed, 14 oz
      1 c  Cheddar cheese; grated
    1/4 c  Milk
    1/4 c  Green pepper, cubed
      1    Egg
    1/8 ts Pepper
      1 ts Butter
      2 tb Almonds; thin sliced
 
    Preheat oven to 450F. Drain salmon in large bowl. Remove skin and
  bones. Flake. Crush soda crackers with rolling pin coarsely. Add to
  salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and
  pepper. Mix. Beat egg lightly with fork in small bowl and add to
  salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish
  with lid. Smooth top. Top with reserved crushed soda crackers and dot
  with butter. Sprinkle top with thin sliced almonds.
   Bake covered 30 minutes at 35O. Uncover for last 5 minutes.
  
  Good if you don't want to bother making stuffing.
  
  This is based on my grandmother's recipe and was originally made with
  oysters (they came in on trains to Iowa at Christmas time at the turn
  of the century and were only available then. Unfortunately, they
  fairly expensive here in Toronto :)
  
  Serves:4 Source: Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WHITEFISH BAKED W/ FIDDLEHEAD FERNS
 Categories: Fish, Seafood, Roberts
      Yield: 4 servings
 
    1/2 c  White wine
      2 tb Dijon mustard
      4    (7-oz) whitefish fillets
           Salt and white pepper
           - to taste
    1/2 ts Thyme
    3/4 lb Fiddlehead ferns
           -=OR=- Asparagus
      1 md Onion; finely diced
      2 tb Unsalted butter
 
  PREHEAT OVEN TO 375F. Combine wine and mustard in a 3-inch deep
  baking dish just large enough to hold the whitefish fillets in 1
  layer. Place the whitefish in the wine and sprinkle with salt, pepper
  and thyme. Place the onions and fiddleheads on top, cover the dish
  and place in the oven for 20 minutes. Remove baking dish from the
  oven. Arrange a bed of onions and fiddleheads on a platter and place
  the fish on top. Swirl butter into the cooking liquid and pour over
  the fish. Serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WHITEFISH WITH LEEK RISOTTO
 Categories: Fish, Seafood, Main dish, Roberts
      Yield: 4 servings
 
      1 c  Arborio rice
      4 c  Bottled clam juice
           - or fresh or canned
           - low-sodium chicken broth
      4    Anchovies; finely chopped
    1/2 ts Chopped fresh rosemary; -OR-
    1/4 ts -Dried rosemary
    1/2 ts Chopped fresh sage; -=OR=-
    1/4 ts -Dried sage
      4    7-oz pieces whitefish fillet
           - or bass fillet pieces
      6 lg Leeks
           - sliced into thin rounds,
      3 tb Lemon juice
      1 tb Dijon-style mustard
    1/3 c  Extra-virgin olive oil
 
  PREHEAT OVEN TO 350F. Place rice, 3 cups clam juice, anchovies,
  rosemary and sage in a 9-by-12 baking dish. Cover and place in oven
  for 30 minutes. Remove from oven, place leeks on the rice and arrange
  whitefish on top, skin side up. Give a turn of the peppermill. Cover
  and replace in oven for 15 minutes. Meanwhile, combine remaining clam
  juice, lemon juice and mustard in a small saucepan and place over
  medium heat on the stove. Bring to a boil and cook until reduced by
  half. Remove from heat and pour into a blender. Put blender on medium
  speed and slowly drizzle in the oil. To serve, arrange whitefish on a
  platter surrounding a mound of risotto. Spoon a little sauce over the
  fish and serve the remainder on the side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp curry
 Categories: Shrimp, Fish, Main dish
      Yield: 6 servings
 
      6 tb Butter
      1 sm Onion
      2    Green peppers
      2 cl Garlic
      2 tb Ginger Powder
      2 tb Curry Powder
      1 qt Sour cream
           Cooked rice
           Peanuts (chopped)
           Coconut
 
  Saute the onion, garlic, and bell pepper in the Butter until soft and
  brown Add curry powder, and ginger and stir until mixed. Add shrimp
  and stir until warm and soft. Add sour cream and heat just until warm
  all the way through.  Do not boil
  
  Serve over cooked rice and complement with chopped peanuts or coconut
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Catalan Rice
 Categories: Clams, Pork, Main dish, Casserole, Fish
      Yield: 6 servings
 
  2 1/2 c  Fish Stock
    1/4 ts Saffron Threads
    1/4 c  Dry White Wine
      6 tb Lard
    1/2 lb Chorizo, Sliced 1/4"
  1 1/2 lb Pork Loin, 1" Cubes
      1    Onion, Thinly Sliced
      2    Bell Peppers, Julienned
      2    Tomatoes, Peeled, Seeded
      3    Large Squid
      2 c  Long-Grained Rice
    3/4 c  Blanched Almonds
    1/3 c  Pine Nuts
      3    Garlic Cloves, Minced
      1 c  Artichoke Hearts, Drained
     18    Clams Or Mussels, Scrubbed
    1/2 c  Peas
    1/4 c  Pimientos, Julienned
      2 tb Fresh Parsley, Minced
 
  Clean squid and cut body sacs into rings.  Cut tentacles in half.  In
  a small saucepan, bring stock to a bare simmer.  Crush saffron and
  combine it with wine in a small bowl.  In a flameproof casserole or
  paella pan, heat the lard over moderately high heat.  Saute the
  chorizo and pork, turning them until they are browned.  Add the
  onion, bell peppers, tomatoes, and squid and cook the mixture over
  moderate heat, stirring, for 15 minutes. Stir in the rice and cook
  for 1 minute, stirring.  Stir in almonds, pine nuts, garlic, saffron
  mixture, and artichoke hearts.  Ladle in enough stock to just cover
  the rice mixture.  Bring to a boil and simmer it, covered, for 20
  minutes.  Arrange the clams in the rice, add the peas, and simmer for
  10-15 minutes, or until the rice is just tender and the clams open.
  Discard any clams that do not open.  Garnish with pimientos and
  parsley. This is a recipe by Elizabeth David, appearing in an article
  in 1972 by James Beard.  It originated on Spain's Costa Brava. "not a
  true paella, but it is quite good."  A 1972 Gourmet Magazine Favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Paella No. 3
 Categories: Rice, Seafood, Fish, Shrimp, Lobster
      Yield: 6 servings
 
 
  Ingredients: 1 one and a half pound lobster, cooked 1 pound shrimp 1
  dozen or more small clams               1 quart mussels 1 one and a
  half pound chicken            1 tsp oregano 2 peppercorns 1 clove
  garlic, peeled 1 1/2 tsp salt                            6 tbs olive
  oil 1 tsp vinegar 2 ounces ham, cut in thin strips 1 chorizo (hot
  Spanish sausage), sliced 1 ounce salt pork, finely chopped 1 onion,
  peeled and chopped 1 green pepper, seeded and chopped 1/2 tsp ground
  coriander 1 tsp capers 3 tbs tomato sauce 2 1/4 cup rice, washed and
  drained 4 cup boiling water 1 tsp saffron 1 can peas, drained
                       1 can pimientos Directions: Remove meat from the
  lobster. Shell and devein shrimp. Scrub mussels and clams. Cut
  chicken into medium sized serving pieces. Combine oregano,
  peppercorns, garlic, salt, two tbs of the olive oil and the vinegar
  and mash with back of spoon or with a mortar. Rub chicken with the
  mixture. Heat remaining olive oil in a deep, heavy skillet and brown
  chicken lightly over moderate het. Add ham, chorizo, salt pork,
  onion, green pepper, coriander and capers. Cook ten minutes over low
  heat. Add tomato sauce and rice and cook 5 minutes. Add boiling
  water, saffron and shrimp. Mix well and cook rapidly, covered, until
  liquid is absorbed, about 20 minutes. With a large spoon, turn rice
  from top to bottom.  Add lobster meat and peas; cover and cook 5
  minutes longer. Steam mussels and clams in a little water until their
  shells open. Heat the pimientos and drain. Us the mussels, clams and
  pimientos as a garnish.
  
  ~End Recipe Export- ___
   X SLMR 2.0 X
  
  ~-- Maximus 2.01wb
   * Origin: The Keeping Room (1:261/1055)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 03-11-93 (16:28) Number: 2132
  From: EARL SHELSBY                 Refer#: NONE To: NANCY VAINE
  Recvd: NO Subj: Need recipe                    Conf: (185) GOURMET
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tropical Fish Kebabs
 Categories: Main dishes, Fish
      Yield: 4 servings
 
      2 lb Monkfish
      2    Garlic cloves, crushed
      1    Fresh green chili, seeded,
           -chopped
      1    Piece ginger root, peeled,
           -chopped (1")
           Juice of 1 lime
           Salt to taste
           Fresh ground pepper to taste
    1/3 c  Corn oil
      1    Ripe mango
      2    Bananas
      1    Red bell pepper, seeded,
           -cut in cubes
           Lime wedges
 
  Cut away monkfish from central bone. Cut flesh into bite-size pieces.
  
  In a shallow glass dish, combine garlic, chili, ginger, lime juice,
  salt, pepper and oil. Add fish and stir gently. Cover and refrigerate
  2 hours. Meanwhile, slice mango lengthwise on each side, close to
  seed. Peel and cut mango flesh in small pieces. Peaheat grill. Cut
  bananas into chunky pieces.
  
  On 4 long or 8 short bamboo skewers, alternate fish with cubes of bell
  pepper, mango and banana. Arrange skewers in a broiler pan and spoon
  marinade over skewers. Broil 12-15 minutes, turning frequently and
  basting with marinade, or until cooked through. Serve with lime
  wedges.
  
  VARIATION: Substitute fresh pineapple for mango.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Scallops in Cream Sauce
 Categories: Main dishes, Fish
      Yield: 4 servings
 
      8 lg Fresh scallops
  1 1/4 c  Water
      1 sl Lemon
    1/2    Bay leaf
  1 1/2 lb Potatoes, cut in pieces
      5 T  Butter
           Salt to taste
           Fresh ground pepper to taste
      3 oz Button mushrooms, sliced
      2    Shallots, finely chopped
      1 t  Curry Powder
    1/4 c  All-purpose flour
      3 T  Whipping cream
      2 T  Chopped fresh parsley
           Fresh bay leaves (opt)
           Lemon twists (opt)
           Lime twists (opt)
           Fresh dill sprigs (opt)
 
  Wash scallops, remove roe. Pat scallops dry and cut in slices.
  
  Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer
  gently 20 minutes. Strain, reserving liquid. Discard lemon and bay
  leaf. If necessary, add enough water to reserved liquid to make 1-1/4
  cups liquid. Cook potatoes in boiling, salted water until tender.
  Drain and return to pan. Mash with 1 tablespoon of butter. Season
  with salt and pepper. Beat well; cool slightly. Transfer to a large
  pastry bag.
  
  Preheat broiler. Pipe potato around edges of 4 ceramic scallop
  dishes. Melt remaining butter in a saucepan. Add mushrooms, shallots
  and Curry Powder and cook 2 minutes. Stir in flour and cook 1 minute.
  Add reserved liquid and bring to a boil. Reduce heat and simmer 2
  minutes, stirring constantly. Remove from heat and stir in scallops,
  cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes
  or until lightly golden. Garnish with bay leaves, citrus twists and
  dill sprigs, if desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish 'n Chips 'n Peas
 Categories: Kerr, Fish, British, Low-fat
      Yield: 1 servings
 
      2 tb Olive oil;xtra light with
           -a dsh of sesame oil
      2    Potatoes;russet, large
           -each sliced lengthwise into
           -9 even "sticks"
    1/2 ts -salt, freshly ground

MMMMM----------------------------FISH---------------------------------
    1/2 c  Cornmeal
    1/2 c  Bread crumbs
    1/2 ts Cayenne pepper
    1/2 ts -salt, freshly ground
      1 tb Parsley; fresh
           -finely chopped
    1/2 c  Milk, 2%
    1/4 c  Flour,all purpose;sifted
      1 tb Olive oil;extra light with a
           -dash of sesame oil
      4    Cod fillets;4 oz each with
           -skin removed

MMMMM----------------------------PEAS---------------------------------
    1/4 c  -Water
      2 c  Peas,frozen
    1/8 ts -salt, freshly ground
      1    Mint sprig
      1 ts Sugar

MMMMM--------------------------GARNISH-------------------------------
      4    Watercress sprays;washed &
           -dried well
      1    Lemon;cut in wedges
 
  Nutritional Profile: PER SERVING CLASSIC MINIMAX Calories 1104 516
  Fat (gm) 57                     13 Saturated fat (gm) 19 2 Calories
  from fat 46% 23% Chlorestrol (gm)                150
                    63 Sodium (gm) 2264 546 Fiber (gm) 8 8
  
  TIME ESTIMATE: Hands on, 45 minutes COST ESTIMATE: Low
  
  Without a doubt, this is England's most famous dish. Always deep
  fried, the fish is mostly cod, and the batter made with eggs, milk
  and flour.Liberally salted, the fish and chips are traditionally
  doused with malt vinegar and wrapped in newspaper, so that everything
  goes limp. My recipe is designed not to flaunt tradition, but to make
  the taste available to those who count fat grams for good reason. My
  method delivers this "grease heaven" for a mere 13 grams of fat per
  serving...or 23 percents calories from fat. The peas are definitely
  not "classic" -t hey simply don't behave well in a newspaper...but
  then who does?
  
  Helpful Hints BIG CHIPS. The bigger the better! We experimented for
  some time with the idea that the larger the french fry the lower its
  fat content would be. It's simply a matter of exposed surface area.
  By cutting a large russet potato lengthwise into three slices both
  ways, you'll get nine potato sticks between 1/2" and 3/4". When they
  are cooked, you'll experience a completely new and fabulous taste -
  potato, almost free of grease.
  
  Directions: The Chips: Preheat the oven to 500F. In a large frying
  pan, heat the oil and fry the potato sticks until brown on all sides
  ~ about 13 minutes. Transfer the potatoes to a roaster pan and bake
  for 10 minutes. Remove from oven and sprinkle with the salt.
  
  The Fish: In a small bowl, combine the cornmeal, bread crumbs,
  cayenne, salt, parsley and dill. Spread the mixture out on a large
  plate. Pour the milk, flour and oil out, each onto its own large
  plate. Set all 4 plates side by side.
   Dip the fillets first into the milk and then into the flour, turning
  until completely covered. Next dip the fish back into the milk, then
  into the bread crumb mixture and through the oil. Place the breaded
  cod on a baking sheet and bake for 8 minutes (you can time the fish
  to cook for the last 8 minutes with the chips.)
  
  The Peas: In a medium saucepan, bring the water to a boil and simmer
  the peas, salt, mint and sugar until the peas are tender - about 3
  minutes.
  
  To Serve: Divide the fish and chips among 4 dinner plates. I serve
  this classic with a "handy" wedge of lemon (easy to squeeze), peas and
  watercress. It's the combination of golden browns and vivid greens and
  lemon yellow that makes such a great picture.
  
  Graham Kerr
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Swordfish with Mustard-Basil Butter
 Categories: Fish/seafd, Restaurants
      Yield: 4 servings
 
    1/4 c  Unsalted butter (1/2 stick),
           -room temperature
      2 tb Dijon mustard
      2 tb Fresh basil; finely chopped
           Vegetable oil
      4    8-oz swordfish steaks
           -3/4" thick
           Fresh basil sprigs
 
  Mix first 3 ingredients in a small bowl.
  
  Prepare barbecue or preheat broiler.  Brush grill with vegetable oil.
  Season fish with salt and pepper.  Grill fish just until cooked
  through, about 3 minutes per side.  Transfer to plates.  Top each
  with spoonful of mustard-basil butter.  Garnish with basil sprigs and
  serve.
  
    -- from THE CHURCHILL HOUSE, Brandon, Vermont
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potted Herrings In Guinness (irish)
 Categories: Fish/seafd, Irish
      Yield: 4 servings
 
     10    Filleted fresh herrings
    600 ml Guinness (pref. draft)
      5 fl Vinegar
           Onion cut into rings
      2 x  Bay leaves
     10 x  Cloves
      4 x  White and black peppercorns
           Salt as required
      1 ts Brown sugar
 
  Wash herring fillets and roll up, starting from the tail.  Place in a
  baking dish and add the stout-and-vinegar mixture.  Add all other
  ingredients.  Cover with baking parchment or foil and bake in a
  moderate oven (about 350F) for 20 minutes.  Remove from oven, allow
  to cool, and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Trout With Cream And Honey Sauce (irish)
 Categories: Fish/seafd, Irish
      Yield: 4 servings
 
    250 g  Trout
      1 ts Honey
     50 g  Butter
     50 g  Whole almonds, skinned
      4 tb Fresh heavy cream
      1 tb Lemon juice
    100 g  Flour (seasoned to taste)
    300 ml Milk (to soak trout in)
 
  Chop the almonds finely.  Prepare the fish, wash and dry and then
  soak in milk for 5-10 minutes.  Toss in seasoned four.  Melt half the
  butter in the frying pan, and fry the fish for 5-7 minutes on each
  side.  Make the sauce by melting the rest of the butter, adding the
  chopped almonds. Saute for a few minutes.  Then add the honey and
  lemon juice;  bring carefully to simmering point, and add the cream
  last, making sure the temperature is fairly low so it won't curdle.
  Pour over the fried fish, and serve garnished with lemon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chinese: Steamed Prawns with Black Beans (See Jup Jing Ha
 Categories: Main dish, Shrimp, Fish, Chinese
      Yield: 4 servings
 
    3/4 lb Raw prawns
  1 1/4 tb Black beans
      1    Clove garlic, chopped
      1    Green onion, chopped
      1 tb Oil
    1/2 ts Salt
      1 ts Oil
  1 1/2 ts Thin soy sauce
      1 ts White wine
      1 ts Oyster sauce
 
  Prepare the prawns by cutting off whiskers, cutting along the top of
  the shell, and deveining them.  Leave the shells on the prawns
  because this keeps the prawns more tender, tasty and plumlp.  Wash,
  drain and put prawns in a pie pan so as to be ready for steaming.
  
  Wash black beans two times and mash into a paste; then add the chopped
  garlic.
  
  Combine remaining ingredients, EXCEPT the oil.
  
  Pour mixture over prawns; then, pour oil on top.
  
  Cover and steam 10 minutes.  Serve over rice.
  
  SOURCE: Chopstick, Cleaver and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Impossible Tuna Pie
 Categories: Fish, Easy
      Yield: 4 servings
 
      1 cn Tuna; 8 oz - drained
    1/3 c  Celery; thinly sliced
      2 c  Cheese; cheddar, shredded
    1/4 c  Green onions; sliced, opt.
  1 1/2 c  Milk
      4    Eggs
      1 c  Bisquick baking mix
    1/2 ts Lemon rind; grated
      1 ts Lemon juice
    1/4 ts -Salt
    1/8 ts Pepper
      1    Garlic clove; crushed
           Approx. Cook Time: :40
 
     Preheat oven to 350F. Grease pie plate, 10x1 1/2". Layer tuna,
  celery, cheese and onions in plate. Beat remaining ingredients 15
  seconds in blender. Pour into pie plate. Bake till golden brown or
  knife inserted in centre comes out clean (about 40 minutes). Cool 5
  minutes. Serve with lemon wedges if desired. posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Tuna Pasta
 Categories: Kids, Fish, Pasta, Everyday
      Yield: 4 servings
 
      4 ts Butter
      1 ts Oil; olive
      4 lg Garlic cloves, chopped
    1/8 c  Lemon juice
      3 ts Capers, drained
     18    Black olives,pitted & sliced
      2 cn Tuna; chunk,drained
           Pasta; penne , cooked anddr
      4 ts Butter (add at end)
 
     Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
  lemon juice, capers and olives and cook another 2 minutes. Turn heat
  to lowest setting. Add tuna & separate it (do NOT flake) with a fork.
  Heat through, stirring gently. Drain pasta. Add remainder of butter
  and sauce to hot pasta, tossing well. posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Microwave Salmon Ring
 Categories: Fish, Microwave, Fast
      Yield: 4 servings
 
      1 cn Salmon; 15 oz
      1    Egg; lightly beaten
      1 c  Breadcrumbs
    1/4 c  Sour cream or whipping cream
    1/2 ts Curry powder
      1    Onion; small minced
      1 ts -Salt
    1/4 ts -Pepper
      1    Lemon; juice & rind

MMMMM---------------------------SAUCE--------------------------------
      2 tb Butter
      2 tb Flour
      1 c  Milk
      3 ts Dill; chopped fresh or dill
 
  Fat grams    per serving:              Approx. Cook Time: :15 LOAF:
  Empty can(s) of salmon in bowl, undrained, flake and break apart with
  fork. Add remaining ingredients. Mix thoroughly, place in microwave
  ring pan. Cover with wax paper and cook on High 6 minutes. Let stand
  5 minutes. Unmold. SAUCE: Melt butter on High 30 seconds. Stir in
  flour. Cook at High 30 seconds to 1 minute. Stir in milk, slowly. Add
  dillweed and pepper. Cook on High, stirring every 1 to 2 minutes till
  thickened.
  
  from my microwave cooking class posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fiery Catfish Fingers
 Categories: Appetizers, Fish, Hot, Spicy
      Yield: 6 servings
 
      1 c  Yellow Or Coarse Ground
           - Mustard Or A Combination
           - Of Both
      1    Egg White Lightly Beaten
      2 ts Tabasco Pepper Sauce
  1 1/2 lb Catfish Fillets, Cut Into
           - Bite Sized Strips
    1/2 c  Yellow Cornmeal
    1/2 c  All-Purpose Flour
    1/2 ts Salt
    1/4 ts Freshly Ground Black Pepper
      1 qt Vegetable Oil
 
  In the South Folks grow up loving catfish, which is plentiful in the
  bayous and rivers.  Now it's farm-grown, and northerners are
  discovering its mild and versatile flavor.  We coat bite-size fingers
  of catfish fillets with plenty of Tabasco sauce and deep-fry them for
  a knock-your-socks-off appetizer.
  ~---------------------------------------------------------------------
  ~-- In a large bowl, stir together the mustard, egg white and Tabasco
  sauce. Add the fish and toss to coat well.  Cover and marinate for 1
  hour.
  
  In a shallow dish, mix together the cornmeal, flour, salt and pepper.
  Pour the oil into a heavy 3 quart saucepan or deep-fryer, filling it
  no more than one-third full, and heat over medium heat to 350oF.
  Dredge the fish in the cornmeal mixture and shake off the excess.
  Carefully add the fish to the oil, a few pieces ata time.  Cook for 2
  minutes, or until golden brown and crispy.  Drain on paper towels.
  Serve the catfish hot with spicy mayonnaise or picante sauce.  From:
  The Tabasco Cookbook. Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Smoked Salmon & Feta Cheese En Croute
 Categories: Fish, Main dish
      Yield: 2 servings
 
      3 oz Smoked salmon, diced
      6 oz Cream cheese, softened
      3 oz Feta cheese
      1 ea Egg, slightly beaten
      1 t  Capers
      2 T  Finely choppedparsley
      4 ea Scallions, topped, diced
      1 T  (or more) poppyseeds
 
  You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle
  and some melted butter.  Preheat the oven to 375 degrees. In a medium
  bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers,
  parsle, and scallions.  Roll out the pastry sheet to double its size.
  Liberally brush it with melted butter.  Spread the salmon mixture
  over the sheet. Roll up, jelly-roll style, folding the ends in to
  seal. Brush the top of the roll with melted butter and sprinkle with
  poppy seeds. Make 1/2 inch deep diagonal slashes across the roll to
  allow steam to escape. Bake the roll for 20 to 30 minutes or until
  golden. Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Grilled Trout ****
 Categories: Fish, Hot, Tabasco
      Yield: 4 servings
 
    1/4 c  Fresh Lemon Juice
      2 tb Melted Butter Or Margarine
      2 tb Vegetable Oil
      2 tb Chopped Fresh Parsley
      2 tb Sesame Seeds
      1 tb Tabasco Pepper Sauce
      1 ts Grated Fresh Ginger
    1/2 ts Salt
      4    Whole Brook Trout, Cleaned
           - About 1 Pound Each
 
  Charcoal-grilled fish takes on a new level of flavor when marinated
  in this wonderful sauce, intensified by a full tablespoon of Tabasco
  sauce.
  ~---------------------------------------------------------------------
  ~-- Prepare a charcoal fire for grilling.  In a shallow dish, mix the
  lemon juice, butter, oil, parsley, sesame seeds, Tabasco sauce,
  ginger, and salt. With a fork, pierce the skin of each fish in
  several places.  Roll the fish in the lemon juice mixture to coat
  thoroughly.  Leave the fish in the marinade, cover the dish and
  refrigerate for 30 minutes to 1 hour, turning the fish occasionally.
  
  Remove the fish, reserving the marinade, and place them in a hand-held
  hinged grill.  Brush the fish with the marinade.  Cook about 4 inches
  from the hot coals for 5 minutes.  Turn, brush with marinade, and
  cook for 5 minutes longer, or until the flesh appears opaque and
  flakes easily.
  
  From: The Tabasco Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOLE WITH TOMATOES
 Categories: Fish
      Yield: 1 servings
 
      1 md Tomato, thickly sliced
      1    Fillet sole about 5 oz/140 g
    1/2 ts Olive oil
    1/2 ts Lemon juice
      2 ts Chopped fresh basil or dill
           OR
    1/4 ts Dried basil, dill, parsley
           Freshly ground pepper
 
  Serve with a green vegetable along with potatoes, rice or bread.
  
  On microwave-safe plate, arrange tomato slices in single layer.
  Arrange fish to cover tomatoes; drizzle with oil and lemon juice.
  Sprinkle with basil and pepper to taste.
  
  Cover with vented plastic wrap; microwave at high (100%) power for 3
  minutes or until fish is almost opaque and flakes easily when tested
  with a fork.  Remove from oven and let stand for 1 minute.  If
  necessary, pour off excess liquid from plate.  Makes 1 serving.
  Double ingredients and microwave 4-5 min on one plate for 2 servings.
  
  CONVENTIONAL OVEN METHOD: In shallow baking dish arrange fish; cover
  with sliced tomato.  Drizzle with oil and lemon juice. Sprinkle with
  basil and pepper to taste.  Bake in 400F oven for 12 minutes or until
  fish is almost opaque and flakes easily when tested with a fork.
  
  Per serving: 141 calories, 4 g fat, 71 mg cholesterol, 132 mg sodium,
  22 g protein, 6 g carbohydrate.
  
  Source:  The Lighthearted Cookbook by Anne Lindsay, Canadian Heart
  Foundation c. 1988 Shared by Elizabeth Rodier June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ginger Salmon Steaks
 Categories: Fish, Main dish, Vegetables
      Yield: 2 servings
 
      1    Piece Fresh Ginger Root;
           -Peeled, (About 2 X 1/2 X
           -1/2-Inches)
      1 lg Green Onion
    1/2 bn Arugula Or Watercress
           Olive Or Salad Oil
      2 sm Salmon Steaks; Each About
           -3/4-Inch Thick
      1 tb Dry Sherry
      1 tb Soy Sauce
    1/2 pt Cherry Tomatoes
      6 sl White Bread
 
  ABOUT 30 MINUTES BEFORE SERVING:
  
  Slice the ginger root and green onion into 2-inch long,
  matchstick-thin, strips.  Arrange the arugula on a platter.  In a
  10-inch skillet over medium-high heat in 1-inch of hot oil, cook the
  ginger root and green onion until lightly browned.  With a slotted
  spoon, remove the ginger root mixture to a small bowl and set aside.
  In the remaining oil in the skillet, cook the salmon steaks, turning
  once, until browned and the fish flakes easily when tested with a
  fork, about 10 minutes.  Place the salmon steaks on top of the
  arugula.  Discard any remaining oil in the skillet, then stir in the
  sherry, sow sauce, and 2 Tb of water, blending well and heating
  through.  Pour the sherry mixture over the salmon steaks and sprinkle
  the ginger root mixture on top of the steaks.  While the salmon
  steaks are cooking, in a 3-quart saucepan, heat 2 ts of salad oil and
  cook the cherry tomatoes until just heated through.  Cut 1 heart
  shape out of each slice of bread and toast the hearts.  (Save the
  trimmings for bread crumbs to be used another day.)  Serve the Salmon
  Steaks with the toasted hearts and cooked cherry tomatoes.
  
  EACH SERVING CONTAINS:
  
  CALORIES:  ABOUT 590    FAT:  26 GRAMS          CHOLESTEROL: 99 MG.
  SODIUM: 1040 MG.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mesquite-smoked Salmon Fajitas
 Categories: Fish, Mccalls, Mine, Echo
      Yield: 6 servings
 
      1 ts Coarse (kosher) salt
    1/2 ts Coarse pepper
    1/2 ts Sugar
    1/4 ts Ground cumin
      4    Salmon fillets; skinned
           -4 to 5 ounces each

MMMMM---------------------------SALSA--------------------------------
      1    Lime
      1    Mango
      1 c  Diced cantaloupe
      2    Scallions; finely chopped
      1 tb Chopped cilantro
    1/8 ts Pepper
        pn Salt
      1 ts Rice-wine vinegar

MMMMM---------------------OTHER INGREDIENTS--------------------------
      2 tb Vegetable oil
      1    Spanish onion; halved
           -sliced (about 3 cups)
      1 lg Poblano chile; seeded,
           -julienned
      8    Flour tortillas; warmed

MMMMM----------------NUTRITIONAL INFORMATION/SERV---------------------
    555 x  Calories
     30 x  G protein
     70 x  G carbohydrate
     20 x  G fat
     62 x  Mg cholesterol
    917 x  Mg sodium
 
  1.  In glass bowl, mix seasonings.  Add salmon; coat.  Cover;
  refrigerate one to three hours.
  
  2.  Meanwhile, make salsa:  Into bowl, grate lime zest.  Cut away
  white pith; over bowl, section lime.  Halve sections.  Pit, peel and
  chop mango; add to lime with remaining ingredients; toss.  Cover.
  
  3.  In skillet, heat oil over medium-high heat.  Add onion and chile;
  over medium heat, suate' 20 minutes, until soft.
  
  3.  Grease wire cake rack.  Turn on stove vent.  Line both bottom and
  domed lid of cast-iron skillet with heavy-duty foil; leave 2 inch
  overhangs. Cut 3 inch hole in center of foil in skillet bottom.  Heat
  skillet, covered, 5 minutes over high heat.  Place mesquite chunks on
  bare spot in skillet. Place rack on skillet.  Heat 3 minutes,
  covered, until skillet fills with smoke.
  
  5.  Place salmon or rack; cover with lid.  With pot holders, crimp
  overhanging foil to form a tight seal.  Over medium-high heat, smoke
  salmon 12 minutes or just until cooked.  Carefully unswrp.  Place on
  platter; break into chunks.  Serve in tortillas with onion mixture
  and salsa.
  
  From:  McCall's July 1993
   MMMMM
  Happy Charring
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 07-27-93 (09:50) Number: 58535
  From: LAWRENCE KELLIE              Refer#: NONE To: ALL Recvd: NO
  Subj: recipe Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tuna Nicoise Sandwich
 Categories: Sandwiches, Fish, Mccalls, Mine, Echo
      Yield: 4 servings
 
      2 cn Italian tuna packed in olive
           -oil (6 1/2 ounce size each)

MMMMM--------------------VINAIGRETTE DRESSING-------------------------
           Olive oil
      2 ts Fresh oregano leaves
    1/4 ts Salt
    1/4 ts Pepper
      3 tb Red-wine vinegar
      1    Clove garlic
      1 ts Dijon mustard

MMMMM---------------------OTHER INGREDIENTS--------------------------
      1    Red pepper; roasted, peeled,
           -cored, seeded, and juliennd
      1    Yellow pepper; treated same
           -as red
      1    Pickled jalapeno; seeded
           -minced
    1/4 c  Diced red onion
      2 tb Chopped pitted olives
           -Calamata
      2 tb Capers
     12 oz Loaf italian bread; halved
      1 bn Watercress; trimmed

MMMMM----------------NUTRITIONAL INFORMATION/SERV---------------------
    558 x  Calories
     34 x  G protein
     50 x  G carbohydrate
     25 x  G fat
     16 x  Mg cholesterol
   1044 x  Mg sodium
 
  1.  Make dressing:  Drain oil from tuna into glass measure; add oil
  to make 1/3 cup.  Reserve tuna for sandwich.  Place oil in blender
  with remaining ingredients; blend.
  
  2.  In bowl, mix vegetables, olives, and capers.  Remove some soft
  inside from bread; discard (or freeze for stuffing?).  Brush inside
  loaf with some dressing; add remainder to pepper mixture.  Mix in
  tuna gently, leaving chucks.
  
  3.  Grill bread, oiled side down, until toasted.  Pile tuna mixture
  onto toasted sides.  Top with watercress; close.
  
  From:  McCall's July 1993
   MMMMM
  Happy Charring
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 07-27-93 (09:51) Number: 58539
  From: LAWRENCE KELLIE              Refer#: NONE To: ALL Recvd: NO
  Subj: recipe Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Easy Fish Casserole
 Categories: Casseroles, Fish, Seafood
      Yield: 8 servings
 
      1 pk Halibut,frozen(14.54oz)
      1 pk Noodles,wide egg(8oz)
      1 pk Vegetables,mixed,frozen(10oz
    1/2 c  Half-and-half
    1/2 c  Milk
      1 cn Cream/mushroom soup(10.75oz)
      1 c  Dairy sour cream
      2 t  Worcestershire sauce
    1/2 t  Onion powder
           Salt to taste
           Pepper to taste
 
  1. Bake halibut (breaded or batter-dipped) according to package
  directions; set aside.
  
  2. Cook noodles and vegetables according to directions on each
  package.
  
  3. Meanwhile, combine remaining ingredients in a shallow 2-quart
  casserole.
  
  4. Drain noodles and vegetables; add to casserole, stirring to
  combine.
  
  5. Bake in preheated 350'F. oven 20 minutes.
  
  6. Remove dish from oven and place fish on top; bake, uncovered, 10
  minutes longer, or until heated through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quickie Salmon-Potato Casserole
 Categories: Casseroles, Fish, Seafood
      Yield: 4 servings
 
      1 cn Red salmon(16oz)
      1 cn Potato soup,condensed(10.5oz
    1/2 c  Milk,evaporated
    1/4 t  Celery salt
    1/8 t  Black pepper
  1 1/2    Shredded wheat biscuits
      1 T  Butter
 
  1. Drain salmon; remove dark skin and bones.
  
  2. Break salmon into 1-inch pieces.
  
  3. Heat potato soup with milk, celery, salt and pepper; add salmon.
  
  4. Pour mixture into a well-greased casserole.
  
  5. Cover with shredded wheat; dot with butter.
  
  6. Place under broiler a few minutes to brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Catfish Baked with Cheese
 Categories: Fish, Main dish
      Yield: 6 servings
 
      6    Catfish Fillets (about 2 lb)
    1/2 c  Fresh grated Parmesan cheese
    1/4 c  Flour
           Salt to taste
           Black pepper to taste
      1 ts Paprika
      1    Egg, lightly beaten
      1 tb Milk
      8 tb Butter, melted
    1/4 c  Sliced almonds
 
  1.  Preheat oven to 350 deg. 2. Wipe the catfish dry 3. Blend
  together the cheese, flour, salt, pepper, and paprika 4. Combine the
  egg and milk in a flat dish 5. Dip the fillets in the egg mixture,
  and then coat with the cheese mixture. Arrange the fillets in one
  layer in a baking dish, and pour the butter over all. Sprinkle with
  the almonds. 6. Place in oven and bake for 20 minutes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BRITHYLL A CHIG MOCH (Trout and Bacon)
 Categories: Fish, Main dish, Welsh
      Yield: 1 servings
 
      1    Rainbow trout
           Thyme, fresh
           Sage, fresh
           Butter; a little
           Rosemary, fresh
           Parsley, fresh
      1    Bacon rasher
 
  Fresh rainbow trout - cleaned; head and tail left on.  Stuffed with a
  mixture of fresh rosemary, thyme, parsley, and sage loosely chopped
  and blended with a little butter. Wrap the fish in a long rasher of
  bacon. Enclose in foil and bake in a hot oven for around 25-30
  minutes. Open top of foil and shape like a boat, paint with a little
  butter and serve with boiled potatoes and plain fresh vegetables.
  This dish used to be baked in an open fire with the fish encased in
  mud.
  
                             Anthony Crowter, Cae Nest Hall Hotel
                             Llanbedr Merionnydd, N. Wales
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: New York Times Lobster Thermidor
 Categories: Shellfish, Main dish
      Yield: 4 servings
 
      4    Live lobsters, 1 1/2 lb ea
    3/4 c  Butter
      1 c  Chopped mushrooms
           Salt & fresh black pepper
    1/2 c  Soft bread crumbs
      1 tb Worcestershire sauce
  1 1/2 ts Maggi seasoning
           Tabasco sauce
      4 ts Parsley, chopped
      4 ts Pimento, chopped
    3/4 c  Sherry
    1/4 c  Cognac
      2 c  Heavy cream
      4    Egg yolks
    1/2 c  Parmesan cheese, grated
           Paprika
 
  1>. Cook and clean the lobsters. Twist off the claws, reserving the
  small claws for garnish. Remove meat from the bodies and cut into
  small pieces. Crack the large claws, remove meat and cube. Reserve
  the shells. 2>. Preheat oven to moderate (350 deg.F) 3>. Heat 1/2 cup
  of the butter, add the mushrooms and cook three minutes. Season with
  salt and pepper. 4>. Add the lobster meat, crumbs, seasonings,
  sheery, cognac, cream and egg yolks. Mix well. 5>. Fill the lobster
  shells with the mixture, sprinkle with cheese, dot with the remaining
  butter and sprinkle with paprika. 6>. Place in a shallow pan and bake
  fifteen minutes. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: New York Times Lobster Moana
 Categories: Shellfish, Main dish
      Yield: 5 servings
 
      1    Live lobster 2 to 2 1/2 lbs.
      2 tb Oil
      1 cl Garlic, minced
      2 tb Rum
    1/2 c  Chicken or veal broth
      1 c  Bean sprouts
      1 c  Water chestnuts, sliced
      1 c  Snow peas
  1 1/2 c  Chinese cabbage, coarsley
           -cut
           Salt & fresh black pepper
      1    Egg, beaten
 
  1>. Cook the lobster. Cool, clean and remove the meat from the shell.
  Slice. 2>. In a skillet, or wok, heat the oil and the sliced lobster
  meat and garlic. Cook briefly. 3>. Add the rum, broth and vegetables
  and simmer, uncovered, for 5 minutes. Season with the salt and
  pepper. Add the egg beaten with a little of the hot sauce and cook,
  stirring until hot. Do not let boil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nero Wolfe's Broiled Shad with Sorrel Sauce
 Categories: Fish, Main dish
      Yield: 6 servings
 
      3 lb Shad fillets, fresh
    1/3 c  Olive oil, extra virgin
      1 lg Lemon, juice of
      1    Bay leaf
      2    Sprigs fresh thyme
    1/2 ts Fresh oregano -OR-
    1/4 ts Dried leaves
    1/4 ts Salt
      1 pn Black pepper
      3 lb Fresh sorrel
      2 tb Butter
      1 tb Minced shallots
      1 c  Dry white wine
    3/4 c  Heavy cream
           Salt & freshly ground black
           -pepper to taste
 
  1>. Marinate the shad in the oil and lemon juice, to which the bay
  leaf, thyme, oregano, salt and pinch of pepper have been added. Let
  stand for 1 hour or more. 2>. Rinse the sorrel and boil in a small
  amount of salted water 5 to 7 minutes until it is very tender. Drain
  it and rub through a sieve. In a saucepan melt the butter and saute
  the shallots until golden. Add the sorrel and the wine. Bring the
  mixture to a boil and cook for about 10 minutes. Add the cream and
  lower the heat, simmering the sauce for 5 minutes more. Season with
  salt and pepper. Makes about 2 cups of sauce. 3>. Drain and broil the
  shad for 7 or 8 minutes on each side under a high flame. Remove to a
  warm dish and pour the sauce over.
                          (A Right to Die) Source: The Nero Wolfe
  Cookbook by Rex Stout
  :       The Viking Press - New York
  :       1973
  :       SBN 670-50599-4
  :       Lib. of Congress #72-72754
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baby Corn Relish
 Categories: Fish, Relishes
      Yield: 6 servings
 
      2 T  Oriental sesame oil
      1 T  Minced fresh ginger
      1 T  Minced shallot
    1/2 t  Hot red chilies,crushed,
           -dried
    1/2 t  Ground coriander
    1/2 c  Rice vinegar
    1/3 c  Reduced-sodium soy sauce
      2 T  Oyster sauce
 
  Pour oil into a 10-12" frying pan. Place over medium-high heat until
  oil just starts to smoke, about 2 minutes. All at once, add ginger,
  shallot, chilies, and coriander. Stir for 30 seconds.
  
  At once, add rice vinegar, soy sauce, and oyster sauce. Boil,
  uncovered, over high heat until sauce is reduced to 1 cup, about 1
  minute. Let cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Gumbo
 Categories: Fish, Southern
      Yield: 8 servings
 
      2 lb Shrimp, uncooked
      4    Strips bacon
      2 tb Flour
      3 c  Sliced okra
      2    Green peppers, chopped
      2    Onions, chopped
      2 tb Corn oil
      1    #2 can tomatoes
      2    Quarts water
      1    Bay leaf
      1 ts Salt
      3    Cl Garlic
           Cayenne or tabasco to taste
 
  Peel and devein shrimp.
  
  Cook bacon.  Make a dark roux with bacon drippings and flour.  Add
  shrimp to roux and stir together for several minutes.  Set aside.
  
  Smother peppers, onions, and okra in oil.  When okra is almost
  tender, add tomatoes and blend well.  Add roux and shrimp mixture.
  
  Blend. Add water, bay leaf, garlic, salt, and cayenne or tabasco to
  taste.
  
  Cover and simmer gently for 30 minutes to 1 hour.
  
  Let stand until ready to serve.
  
  Reheat slowly and serve over rice.  Oysters or crabmeat, drained, may
  be added during the final 15 minutes if desired.
  
  Enjoy! - Jeff Duke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Fish In Foil
 Categories: Fish
      Yield: 4 servings
 
      1 lb Fish Fillets,Fresh or Frozen
    1/4 c  Lemon Juice
      1 t  Dill Weed
    1/4 t  Pepper
      1 ea Med. Onion, Thinly Sliced
      2 T  Margarine Or Butter
      1 T  Chopped Parsley
      1 t  Salt
      1 x  Paprika
 
  On 4 large buttered squares of heavy-duty aluminum foil, place equal
  amounts of fish.  In small saucepan, melt margarine; add lemnon juice,
  parsley, dill weed, salt and pepper.  Pour equal amounts over fish.
  Sprinkle with paprika; top with onion slices.  Wrap foil securely
  around fish, leaving space for fish to expand.  Grill 5 to 7 minutes
  on each side or until fish flakes with fork.  Refrigerate leftovers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brithyll a Chig Moch (Trout and Bacon) Welsh
 Categories: Fish, Main dish
      Yield: 1 servings
 
      1 ea Rainbow Trout (1 per person)
      1 x  Fresh thyme
      1 x  Fresh sage
      1 x  A little butter
      1 x  Fresh rosemary
      1 x  Fresh parsley
      1 ea Rasher of bacon (per person)
 
  Fresh rainbow trout - cleaned; head and tail left on.  Stuffed with a
  mixture of fresh rosemary, thyme, parsley, and sage loosely chopped
  and blended with a little butter.
  
  Wrap the fish in a long rasher of bacon.  Enclose in foil and bake in
  a hot oven for around 25-30 minutes.
  
  Open top of foil and shape like a boat, paint with a little butter and
  serve.
  
  Serve with boiled potatoes and plain fresh vegetables.
  
  This dish used to be baked in an open fire with the fish encased in
  mud.
  
  Anthony Crowter, Cae Nest Hall Hotel, Llanbedr Merionnydd, N. Wales
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Wels
 Categories: Appetizers, Fish
      Yield: 4 servings
 
      3 oz Cooked and shelled mussels
      1 oz Carrot
      4 ea Egg yolks
      1 x  Pinch mixed herbs
      1 x  Pinch crushed garlic
      1 x  Seasoning
      1 oz Celery
      1 oz Breadcrumbs
      2 oz Herring roe
      1 x  Pinch dill weed
      1 x  Brandy & double cream to tst
 
  Finely mince mussels, vegetables and herring roe.  Add herbs,
  seasoning and breadcrumbs.  Blend well with egg yolks, brandy and
  cream.
  
  Cook for 1/2 hour at 350F in a Sainmarie in the oven. Cook and serve
  with toast fingers.
  
  Glantraeth Restaurant Bodorgan, Anglesey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Coygimwch dell Patagonia (Prawn Patagonia)  Welsh
 Categories: Main dish, Fish
      Yield: 8 servings
 
      1 ea Small cauliflower
      1 ea Teacup double cream
    1/4 lb Caerphilly cheese
      1 T  Tomato ketchup
      1 t  Ground bay leaf
      1 t  Mustard powder
      1 pt Thick Bechamel sauce
    1/2 lb Peeled prawns
      1 t  Garlic salt
      1 t  Celery salt
      1 t  Turmeric
 
  Cook small cauflower untill the florettes are soft, but still firm.
  Break the florettes and put a desertspoonful into individual hors
  a'ceuvres dishes or an oven proof dish.  Keep hot.
  
  Make a pint of Bechamel sauce using Welsh butter to Panada
  consistency.
  
  Add to sauce the cream, tomato ketchup, garlic salt, celery salt,
  ground bay leaf, tumeric, mustard powder and a little freshly ground
  pepper. Beat the sauce well, add the peeled prawns and caerphilly
  cheese (crumbled)
   and heat gently.  Do not boil.
  
  Pour the mixture over the cauliflower and grill until golden brown.
  
  pipe creamed potatoes around the individual portions.
  
  Mrs. M Neal, Plas Fron Deg, Church Walks, Llanduduno.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Samoosas - Fish Filling
 Categories: Fish, Appetizers
      Yield: 30 servings
 
    500 g  Firm fresh fish
      2    Onions; finely chopped
      2    Green chillies
           - finely chopped
      5 ml Salt
     30 ml Lemon juice
     60 ml Chopped coriander leaves
           -(dhunia)
 
  Boil fish until tender, then drain and flake. Add
  onions,chillies,salt, lemon juice and dhunia leaves while fish is
  still warm. allow to cool before filling samoosas.
  
  Fills about 30 samoosas.
  
   The Cape Malay
   Cookbook.
  
  Courtesy of Jim Jamieson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Loaf with Horseradish Sauce
 Categories: Fish, Seafood, Herbs, Main dish
      Yield: 2 servings
 
    3/4 c  Bulgar wheat; uncooked
      1 c  Half-and-half
           -OR- evaporated skim milk
    2/3 c  Chopped carrots
    2/3 c  Chopped red pepper
    2/3 c  Chopped onion
      1    Garlic clove; minced
      2 tb Lemon juice
      1 tb Chopped flat-leaf parsley
      1 tb Chopped fresh lemon thyme
           -OR- Mexican mint marigold
           -OR- dill
      1 ts Salt
    1/4 ts Pepper
      6 oz Boned steamed salmon
           -- flaked
      3    Eggs
           -OR- 1 egg and 2 egg whites

MMMMM---------------------HORSERADISH SAUCE--------------------------
      8 oz Sour cream
           -OR- 1/2 sour cream and
           --   1/2 low-fat yogurt
           Freshly grated horseradish
           -- (to taste)
      2 ts Finely chopped green onion
      1 ts Lemon juice

MMMMM-------------------------TO GARNISH------------------------------
           Flat-leaf parsley
 
  Combine bulgur and half-and-half or evaporated skim milk in a 1-quart
  glass measure.  Cover with heavy-duty plastic wrap and vent.
  Microwave on High 3 to 3-1/2 minutes.  Let stand, covered, for 15
  minutes.  Meanwhile, saute the vegetables with the garlic in a pan
  coated with cooking spray.
  
  Combine the bulgur mixture, vegetables, and next seven ingredients in
  a large bowl; stir well.  Pack the mixture into a 5-cup ring mold
  coated with cooking spray or butter, pressing firmly with the back of
  a spoon. Bake, covered with aluminum foil (remove the foil during the
  last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until
  cooked through but not dry.  Serve with a dollop of Horseradish Sauce
  on top and garnish with a sprig (or minced) parlsey.
  
  HORSERADISH SAUCE: Mix all ingredients together.
  
  Source:  Pam Hotch, Fairbanks, Alaska The Herb Companion,
  August/September 1993 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab-Stuffed Crepes
 Categories: Creole, Fish, Seafood
      Yield: 24 servings
 
MMMMM---------------------------CREPES--------------------------------
      3    Eggs,beaten
  1 1/2 c  Milk
      2 T  Butter or margarine,melted
      1 c  Flour,all-purpose
    1/2 t  Salt
      1 c  Swiss cheese,grated

MMMMM------------------------CRAB FILLING-----------------------------
    1/2 c  Butter or margarine
    1/2 c  Green onion,minced
      2 lb Crabmeat,fresh lumb
           Salt to taste
           White pepper to taste
      1 pn Garlic powder(opt)
    1/2 c  Dry vermouth

MMMMM---------------------SWISS CHEESE SAUCE--------------------------
    2/3 c  Dry vermouth
    1/4 c  Cornstarch
    1/4 c  Milk
      4 c  Heavy cream
           Salt to taste
           White pepper to taste
  1 1/2 c  Swiss cheese,grated
 
  *** CREPES ***
  
  1. Place eggs, milk and butter in blender; add flour and blend about 1
  minute, until smooth.
  
  2. Refrigerate batter at least 2 hours and as long as 12 hours before
  making crepes.
  
  3. To cook crepes, pour 3 tablespoons batter into greased, heated
  crepe pan or small skillet; cook until done on one side (it is not
  necessary to cook crepes on both sides).
  
  4. To assemble crepes, blend half the Crab Filling with the Swiss
  Cheese Sauce; correct seasoning.
  
  5. Place a large spoonful crab mixture on each crepe and roll; place
  seam side down in two buttered large rectangular glass baking dishes.
  
  6. Spoon remaining crab mixture over crepes; sprinkle with grated
  cheese and dot with butter.
  
  7. Bake uncovered in preheated 400'F. oven 20 minutes, until hot and
  bubbly.
  
  8. This dish may be frozen or refrigerated before serving; if chilled,
  remove from refrigerator 30 minutes before baking.
  
  *** CRAB FILLING ***
  
  1. Melt butter in skillet; stir in green onions and crabmeat.
  
  2. Mix lightly and cook a few minutes; add seasonings.
  
  3. Add vermouth and boil rapidly until liquid is almost evaporated.
  
  4. Scrape from skillet into bowl; reserve.
  
  *** SWISS CHEESE SAUCE ***
  
  1. Blend cornstarch and milk; reserve.
  
  2. Put vermouth in same skillet that filling was cooked in; boil
  rapidly until vermouth is reduced to 2 tablespoons.
  
  3. Remove from heat; stir in cornstarch and milk mixture.
  
  4. Return skillet to low heat and add cream slowly, along with salt
  and pepper; cook several minutes until slightly thickened.
  
  5. Stir in cheese and cook until melted and well-blended; correct
  seasoning.
  
  NOTE: This recipe makes enough crepes to fill two baking dishes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roast Moroccan Fish and Vegetables with Spicy Couscous
 Categories: Fish, Mccalls, Mine, Echo
      Yield: 6 servings
 
     10    Shallots; peeled, halved
           -vertically
      2 tb Olive oil
    1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Chopped italian parsley
    1/4 c  Cilantro
      2 lg Cloves garlic; minced
      2 ts Ground cumin
      2 ts Paprika
      1 ts Grated lemon zest
      1 ts Salt
      1 ts Crushed red-pepper flakes
      2 lb Monkfish; or
      2 lb -cod filets; trimmed
           -cut into 6 even pieces
      4    Carrots; thinly sliced diag.
      5    Plum tomatoes; seeded/sliced
      2 sm Zucchini; sliced diagonally
  2 1/2 c  Chicken broth
     20 oz Couscous
           Lemon wedges

MMMMM----------------NUTRITIONAL INFORMATION/SERV---------------------
    382 x  Calories
     28 x  G protein
     52 x  G carbohydrate
      7 x  G fat
     44 x  Mg cholesterol
    960 x  Mg sodium
 
  1.  Preheat oven to 450F. In small bowl, toss shallots with oil,
  salt, and pepper. Place in 3-qt caserole; bake 10 minutes.
  
  2. In cup, mix remaining seasionings. Rub half over fish; reserve
  remainder.
  
  3. Remove casserole with shallots from oven; add remaining
  vegetables. Mix; to with fish. Bake 25 minutes or until fish is just
  cooked and vegetables are tender.
  
  4. Meanwhile, make couscous as package label directs except use broth
  instead of water and add remaining herb mixture. Serve with fish and
  vegetables. Garnish with lemon wedges.
  
  From:  McCall September 1993
   MMMMM
  Happy Charring
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 08-03-93 (11:37) Number: 60129
  From: RODNEY GRANTHAM              Refer#: NONE To: LARRY FELDMAN
  Recvd: NO Subj: FRIENDSHIP CAKE                Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SMOKED TROUT TARTLETS
 Categories: Filo dough, Appetizers, Fish, Low-cal
      Yield: 48 servings
 
MMMMM---------------------PHYLLO TART SHELLS--------------------------
      1 lg Egg white
      2 T  Olive oil
    1/4 t  Salt
      8    Phyllo dough sheets (14x18"

MMMMM--------------------SMOKED TROUT FILLING-------------------------
      2 pk Cream cheese, low-fat (8 oz)
    1/2 lb Trout fillets; smoked, skin
           --and pin bones removed
    1/3 c  Scallions; chopped (2 scall
      4 t  Horseradish; well drained
      1 c  Cucumber; shredded
 
      To make phyllo tartlet shells: Preheat oven to 325 degrees F.
  Lightly coat 2 mini-muffin pans with nonstick cooking spray. In a
  small bowl, whisk together egg white, oil and salt.
      Lay a sheet of phyllo on a work surface and with a pastry brush,
  lightly coat it with the egg-white mixture. Lay a second sheet
  smoothly on top, taking care to line up the edges before setting the
  sheet down. (Once you set down the sheet, it cannot be moved.) Brush
  with the egg-white mixture and repeat with 1 more sheet. Lay a fourth
  sheet on top but do not brush it.
      With a knife, cut the dough into 4 strips lenghtwise and 5 strips
  crosswise, making 24 squares. Press squares into muffin cups and bake
  for 8 to 12 minutes, or until golden brown and crisp. Transfer the
  tartlets to a rack and let cool. Repeat the procedure with the
  remaining 4 sheets of phyllo and egg-white mixture. (The baked
  tartlet shells may be stored in a closed container at room
  temperature for 1 week or in the freezer for up to 2 months.)
  
       To make smoked trout filling: In a food processor, combine cream
  cheese and smoked trout; process until fairly smooth. Add scallions
  and horseradish and pulse until just combined. (Alternatively, finely
  mince the smoked trout with a knife and combine with the cream
  cheese, scallion and horseradish in a small bowl.) (The smoked
  filling may be made ahead and refrigerated for up to 2 days.) Shortly
  before serving, spoon or pipe about 1 heaping tsp. of filling into
  each tartlet shell and garnish with shredded cucumber.
  
  50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg
  sodium; 5 mg cholesterol.
  
  **"The rich, creamy filling contrasts with the pleasant crunch of the
  tartlet shell." ~-From Eating Well, May/June 1993.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Caesar Mayo Dip
 Categories: Appetizers, Cheese/eggs, Dips, Fish/sea
      Yield: 4 servings
 
      2    Anchovy Fillets
      1 ts Dijon Mustard
    1/4 ts Black Pepper
      1 tb Lemon Juice
  1 1/2 c  Mayonnaise
      1 ts Worcestershire Sauce
      2 tb Parmesan Cheese
 
  Chop and mash the anchovy fillets on a cutting board.  Put in a bowl
  and blend in the mayonnaise.  Add the remaining ingredients and blend
  well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED
  DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli,
  Cauliflower, Snow Peas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nero Wolfe's Bacalhau (Portuguese Salt Cod)
 Categories: Fish, Side dish, Main dish, Portuguese
      Yield: 4 servings
 
  1 1/2    To 2 lbs soaked dried cod *
      2 lg Onions, sliced
      6 tb Butter
      1 cl Garlic, minced
      3 lg Potatoes
      2 tb Bread crumbs
     10    Pitted green olives
     10    Black olives
      4    Hard-cooked eggs
    1/2 c  Chopped fresh parsley
           Wine vinegar
           Olive oil
           Fresh ground black pepper
 
  * NOTE: To prepare dried cod, soak in cold water for about 24 hours,
  or until it is completely moistened. Change the water two or three
  times. Drain thoroughly.
  
  Put the cod into a saucepan and add enough cold water to cover. Bring
  to a boil, reduce the heat, and simmer for 15 minutes, or until the
  fish is tender. Drain; remove skin and bones. Flake the meat with a
  fork into large pieces. Saute the onions in 3 tablespoons of butter
  until they are tender and golden in color. Add the garlic. Boil the
  unpeeled potatoes in salted water. When they are tender (about 20
  minutes), remove from the heat, put under cold running water, and
  remove the skins. Drain and slice into 1/4-inch pieces. Preheat the
  oven to 350 deg.F. Grease a 1 1/2-quart casserole with the remaining
  3 tablespoons of butter. Arrange a layer of half the potatoes, then
  half the cod, then half the onions. Sprinkle with a little pepper and
  repeat the layering. Sprinkle the bread crumbs over the top layer.
  Bake for 15 minutes, or until heated through and lightly browned.
  Before serving, garnish the top with olives and eggs; sprinkle with
  parsley. Serve with the wine vinegar and oil in cruets and black
  pepper in a small dish.
                           (Prisoner's Base)
  
  SOURCE: The Nero Wolfe Cookbook by Rex Stout
  :       The Viking Press, Inc.
  :       625 Madison Avenue, New York, NY 10022
  :       ISBN 670-50599-4
  :       Library of Congress #72-75754
  :       1973 Posted by: Bob Emert
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nero Wolfe's Finnan Haddie (Smoked Haddock)
 Categories: Fish, Main dish, Scottish
      Yield: 4 servings
 
      2 lb Finnan haddie (smoked
           -haddock
      1 c  Milk
      1 c  Water
    1/4 c  Butter
      3 tb Flour
      2 c  Heavy cream
           Freshly ground black pepper
           -to taste
    1/8 ts Nutmeg
      1 tb Chopped pimiento
      4    Hard cooked eggs
           Bread crumbs
     12    Bread triangles fried in
           -anchovy butter
 
  Soak finnan haddie in water to cover for 1 hour. Drain and put into a
  large saucepan, covering with the milk and water. Bring to a boil,
  remove from the heat and let stand for 10 to 15 minutes. When cooled,
  remove the skin and bones, reserving the stock. Melt the butter in a
  heavy-bottomed saucepan. Stir in the flour and cook over direct low
  heat until smooth. Add the cream and 1 1/4 cups of the reserved
  stock; continue to cook, stirring occasionally, until the mixture is
  slightly thickened. Season with pepper and nutmeg. When the sauce is
  thick enough to coat a spoon, remove it from the heat, measure out
  1/4 cup, and set it aside. Break the finnan haddie into pieces and
  fold them into the sauce. Simmer gently over low heat for a few
  minutes until the fish is warmed. Pour the mixture into a shallow
  casserole; cover with the pimiento and sliced hard-cooked eggs and
  pour the reserved 1/4 cup of sauce over the eggs. Sprinkle the dish
  with bread crumbs and place under a hot broiler to brown. Serve with
  the anchovy toast.
                             (The Mother Hunt)
  
  SOURCE: The Nero Wolfe Cookbook by Rex Stout
  :       The Viking Press, Inc.
  :       625 Madison Avenue, New York, NY 10022
  :       ISBN 670-50599-4
  :       Library of Congress #72-75754
  :       1973
  
  Posted by: Bob Emert
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Codfish Balls
 Categories: Fish, Seafood, Main dish, Appetizers
      Yield: 4 servings
 
      2 c  Cod, cooked and flaked
      1    Egg, beaten
      1 ds Pepper
      1 tb Butter, melted
  1 1/2 c  Potatoes, mashed
    1/2 ts Salt
    1/2 tb Onion juice
           Hot deep Canola oil
 
  Mix cod, egg, pepper, butter, potatoes, salt and onion juice. Beat
  until smooth. Shape lightly into small balls and deep fry in hot oil
  until golden brown, approximately 1 minute. Drain on paper towels and
  serve with lemon slices and cocktail sauce, if desired. Serves 4 as a
  Main dish. Serves 8 to 10 as an Appetizer. Preparation time: 10 to 15
  minutes. Cooking time: Approximately 1 minute.
  "101 Simple Seafood Recipes" by Pam & Bill Collins
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nero Wolfe's Clams Hashed with Eggs
 Categories: Main dish, Lunch, Eggs, Shellfish
      Yield: 4 servings
 
      2    Dozen cherrystone clams
      3 tb Butter
      6 lg Mushrooms
      1 lg Green pepper
      4 lg Eggs
      2    Potatos
      1 tb Parsley, fresh chopped
      1 tb Chives, fresh chopped
      2 ts Salt
    1/4 ts Fresh ground black pepper
      1 tb Dry sherry
    1/4 ts Paprika
      6 sl Bacon
 
  1>. Prehaet the oven to 350 deg.F. 2>. Shuck and mince the clams.
  Sautee them in butter for 5 minutes. Slice the mushrooms and chop the
  green pepper and add them to the pan, cooking until they begin to
  brown. Remove the clams and vegetables from heat and drain. 3>. Beat
  the eggs. Boil the unpeeled potatos until tender in salted water.
  Remove the skins and slice. Combine the eggs and potatos in a large
  bowl with the parsley, chives, salt, black pepper, and sherry. Mix
  well. Fold in the clams, green pepper and mushrooms, and pour the
  mixture into a well buttered baking dish. Sprinkle with the paprika
  and bake for 30 to 35 minutes. 4>. Meanwhile, cook the bacon strips
  until they are crisp. Drain and crumble the bacon and garnish the
  finished casserole before serving.
                          (Champagne for One) Source: The Nero Wolfe
  Cookbook by Rex Stout
  :       The Viking Press, Inc.
  :       625 Madison Avenue, New York, NY 10022
  :       ISBN 670-50599-4
  :       Library of Congress #72-75754
  :       1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DOWN EAST FISH HASH
 Categories: Maine, Seafood, Fish, Main dish
      Yield: 4 servings
 
      1 sm Onion; diced
      2 tb Melted fat
      2 c  Potatoes; cooked & diced
      2 c  Fish; cooked & flaked
      1 ts Salt
           Pinch of pepper
      1 ts Worcestershire sauce
    2/3 c  Evaporated milk; undiluted
      2    Eggs; hard cooked, shelled
           - and diced
 
    Simmer the onion in the melted fat for about 5 minutes.  Add the
  potaoes, fish and eggs.  Sprinkle with the salt and pepper.  Add the
  Worcestershire sauce to the milk and stir into the fish and potato
  mixture.  Cover and cook over moderate heat until hash is crusty and
  brown on the bottom. With pancake turner, turn the hash like an
  omelet and brown on the other side. Serve piping hot.
  
  An old-fashioned rule from the coast of Maine.
  
  From - THE LADIES AID COOKBOOK by Beatrice Vaughan.  Pub by The
  Stephen Greene Press, Brattleboro, Vermont.  1971
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Broiled salmon with lime and cilantro
 Categories: Fish, Main dish
      Yield: 4 servings
 
    1/2 c  Cilantro leaves,finely chopp
      1    Garlic clove,lg,fine chopped
      2 tb Lime juice
      1 tb Olive oil
    1/2 ts Salt
      4    Salmon steaks,3/4" thick
 
  1. Combine cilantro, garlic, lime juice, oil and salt in bowl.
  Reserve 2 tablespoons. Pour remainder over fish on plate. Let stand,
  covered, 10 minutes. 2. Spray broiler rack with nonstick cooking
  spray. Place salmon on rack. Brush with 1 tablespoons marinade. 3.
  Broil 6" from heat for 3-4 minutes. Turn steaks over. Brush with
  remaining tablespoon marinade. Broil 3 more minutes or until cooked
  through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peixe Oporto (Baked Fish with Port Wine Sauce)
 Categories: Main dish, Fish, Portugal
      Yield: 4 servings
 
  1 1/2 lb Sea bream or other suitable
           -white fish
      1 oz Butter
    2/3 c  Port wine
      2    Egg yolks
      1 tb Cream
           Paprika
           Salt
 
  Prepare the fish and season with salt and paprika. Bake it with the
  butter in a covered fireproof dish in a moderate oven (350 deg. F)
  for 5 munites. Add the port wine and continue cooking  until the fish
  is tender - 15 to 20 minutes. Strain of the liquor from the dish and
  cook quickly in a saucepan to reduce it a little. Cool, and beat in
  the egg yolks, add the cream and reheat very gently but do not bring
  to the simmering point. Pour the sauce over the fish and serve with
  Savory Rice (opt.)
  
  Source: the complete book of World Cookery
  :       Crescent Books, Inc.
  :       A Division of Crown Publishers, Inc.
  :       419 Park Avenue South, New York, NY 10016
  :       ISBN 7064 0023 2
  :       1972
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Shrimp and Pancetta with Garbanzo Salsa
 Categories: Fish, Main dish
      Yield: 4 servings
 
     24    Large shrimp
    1/3 lb Pancetta
    1/2 lb Sliced bacon

MMMMM-----------------------GARBANZO SALSA----------------------------
      1 cn Garbanzos (8 oz)
      1 c  Cilantro,fresh
    1/3 c  Yogurt,lowfat,unflavored
    1/3 c  Green onion,chopped
    1/4 c  Lime juice
           Salt to taste
           Pepper to paste
 
  1. Peel shrimp (leave on tail section, if desired), devein, and rinse.
  Divide pancetta into 24 equal pieces. Tightly wrap a pancetta piece
  around each shrimp.
  
  2. Push a slender skewer through the pancetta and shrimp just above
  the shrimp's tail and out through the pancetta at the fat end of the
  shrimp. Push another pancetta-wrapped shrimp onto the skewer in the
  same fashion; use 2 shrimp per skewer. If assembled ahead, cover and
  chill up until the next day.
  
  3. Lay shrimp on a grill 2-4" above a solid bed of medium-hot coal
  (you can hold your hand at grill level for only 3-4 seconds). Turn
  frequently (watch for flares from drips) to brown evenly, cooking
  until shrimp are opaque in center (cut to test), about 5 minutes.
  Dunk shrimp in salsa, as desired.
  
  *** GARBANZO SALSA ***
  
  Drain garbanzos; whirl smooth in a food processor or blender with
  cilantro, yogurt, onions, and lime juice. Add salt and pepper to
  taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hawaiian Fish with Thai Banana Salsa
 Categories: Hawaiian, Fish
      Yield: 6 servings
 
      2 lb Hawaiian fish*
    1/4 c  Coarsely chopped cilantro
           Fresh cilantro sprigs
           Salt

MMMMM---------------------THAI BANANA SALSA--------------------------
      1    Large firm-ripe banana
      1 t  Oriental sesame oil
    1/2 c  Chopped golden raisins
      2 T  Chopped fresh cilantro
      1 t  Grated lemon peel
      1 t  Japanese chili spice
 
  * - cut into 6 equal portions (see cooking basics)
  
  Pat fish with chopped cilantro and saute (see cooking basics). Set
  fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and
  salt to taste.
  
  *** THAI BANANA SALSA ***
  
  1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan
  over high heat, brown banana well in sesame oil, about 8 minutes.
  
  2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese
  chili spice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Hawaiian Fish with Papaya Relish
 Categories: Fish, Hawaiian
      Yield: 6 servings
 
      2 lb Hawaiian fish*
    1/2 c  Fresh cilantro leaves
           Salt
           Pepper

MMMMM-----------------------PAPAYA RELISH----------------------------
    1/4 c  Minced white onion
  1 1/4 c  Diced ripe papaya
    3/4 c  Diced red bell pepper
    1/4 c  Chopped fresh cilantro
      1 T  Minced fresh ginger
      2 T  Olive oil
      2 T  Lemon juice
 
  * - cut into 6 equal portions
  
  Arrange papaya relish and hot fish equally on 6 warm plates. Garnish
  plates with cilantro. Add salt and pepper to taste.
  
  *** PAPAYA RELISH ***
  
  In a fine strainer, rinse white onion. Soak onion in ice water for 30
  minutes; drain. Mix with rest of relish ingredients.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Hawaiian Fish in Basil-Coconut Curry Sauce
 Categories: Fish, Hawaiian
      Yield: 6 servings
 
      2 lb Hawaiian fish*
           Fresh basil sprigs
           Salt

MMMMM-----------------BASIL-COCONUT CURRY SAUCE----------------------
    1/2 c  Dry white wine
  1 1/2 T  Minced fresh ginger
    1/4 c  Minced fresh lemon grass*
      1 T  Dried kaffir lime leaves**
      2 t  Red curry paste (follows)
      2 t  Cornstarch
      1 c  Canned coconut milk

MMMMM----------------------RED CURRY PASTE---------------------------
      1    Large CA or NM chili
      1    Garlic clove,minced
      2 t  Salad oil
    1/2 t  Ground coriander
    1/4 t  Ground cumin
      1    Seeds of cardamom pod
 
  * - cut into 6 eaual pieces, grilled
  
  Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish
  with basil. Add salt to taste.
  
  *** BASIL-COCONUT CURRY SAUCE ***
  
  * - or 2 teaspoons grated lemon peel
  
  ** - or chopped fresh lemon leaves
  
  1. In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine,
  fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves
  and red curry paste. Simmer, covered, for 15 minutes.
  
  2. In a blender, whirl mixture with cornstarch and coconut milk until
  smooth. Return to pan (with 1 tablespoon dried basil leaves if not
  using fresh, following). Stir sauce over high heat until boiling. If
  made ahead, chill airtight up to 1 day. Reheat to simmering; if
  needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot.
  
  *** RED CURRY PASTE ***
  
  NOTE: Use purchased Thai Muslim curry paste or all of this mixture.
  
  Rinse chili; stem, seed and break into small pieces. In a 6-8" frying
  pan over medium heat, stir garlic in salad oil until golden, about 2
  minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir
  just until chili browns lightly, about 45 seconds. Use hot or cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab Cakes with Pasilla Chili Aioli
 Categories: Fish, Main dish, Southwest
      Yield: 8 servings
 
    1/2 lb Shelled cooked crab
    1/2 c  Mayonnaise
    1/2 c  Minced carrots
    1/2 c  Minced celery
  1 1/2 t  Lemon juice
           Salt
           Pepper
           Cayenne
      2    White bread slices
      1 T  Salad oil
           Fresh cilantro sprigs

MMMMM--------------------PASILLA CHILI AIOLI-------------------------
      1    Large dried pasilla chili
      1 cn Sliced pimientos (4 oz)
      1 T  Olive oil
      1    Chopped garlic clove
      3 T  Dry white wine
      1 t  Lemon juice
    1/4 c  Chicken broth
    1/4 c  Mayonnaise
           Salt
           Pepper
 
  1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt
  and pepper and cayenne to taste.
  
  2. Tear bread into chunks; whirl in a blender or food processor until
  crumbs form; mound crumbs on a plate. Drop 1/4-cup portions crab
  mixture into crumbs, and sprinkle crumbs over top; pat into
  1/2"-thick cakes.
  
  3. Place a 10-12" nonstick frying pan over medium heat. Lightly coat
  pan with oil and cook cakes, using a wide spatula to turn once, until
  browned on both sides, about 4 minutes total.
  
  4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add
  aioli to taste.
  
  *** PASILLA CHILI AIOLI ***
  
  1. Remove and discard stems and seeds from dried pasilla; rinse
  chili. With scissors, cut the chili in 1/2" pieces.
  
  2. Drain pimientos; pat dry.
  
  3. In a 10-12" frying pan combine olive oil, chili, pimientos and
  garlic. Stir over medium heat for 2 minutes. Add wine and lemon
  juice. Stir over high heat until most of the liquid evaporates, about
  1 minute. Add chicken broth; boil, uncovered, until liquid is reduced
  to 1/4 cup, about 2 minutes. Let cool.
  
  4. Whirl mixture in a blender or food processor with mayonnaise until
  smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup.
  
  ~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asian-style Tilapia with Baby Corn Relish
 Categories: Fish
      Yield: 6 servings
 
  1 1/2 lb Tilapia fillets, about
           -1/2" thick
  1 1/3 lb Regular broccoli
           -OR
      1 lb Broccoli rabe (rapini)
      8    Green onions (white part
           -only), sliced
      1 cn Baby corn, drained (15oz)

MMMMM------------------------ASIAN SAUCE-----------------------------
      2 T  Oriental sesame oil
      1 T  Minced fresh ginger
      1 T  Minced shallot
    1/2 t  Hot red chilies,crushed,
           -dried
    1/2 t  Ground coriander
    1/2 c  Rice vinegar
    1/3 c  Reduced-sodium soy sauce
      2 T  Oyster sauce
 
  Rinse fish and place in a heavy plastic food bag with the Asian
  sauce; seal bag and turn to coat fillets. Chill at least 30 minutes
  or up to 2 hours, turning occasionally. Lift fillets from sauce;
  reserve sauce. Arrange fish in a single layer in a 12x17" broiler pan
  (without rack). Pour sauce into a 10-12" frying pan.
  
  Trim broccoli stems or broccoli rabe, then peel if tough. Cut
  broccoli into 5" lengths about 1/2" thick.
  
  Fill a 3-4 quart pan 3/4 full of water and bring to a boil over high
  heat. Add broccoli or broccoli rabe; cook 1 minute. Lift from water
  with a slotted spoon and transfer to pan of sauce. Cook onions in
  water about 30 seconds; add, with corn, to sauce.
  
  Broil fish about 3" from heat for 3 minutes. Turn fish over and broil
  until opaque but still moist-looking in center of thickest part (cut
  to test), about 2 minutes longer; keep warm on a platter.
  
  Stir sauce and vegetables over high heat until boiling; place on a
  platter beside fish.
  
  Asian sauce:
  
  Pour oil into a 10-12" frying pan. Place over medium-high heat until
  oil just starts to smoke, about 2 minutes. All at once, add ginger,
  shallot, chilies, and coriander. Stir for 30 seconds.
  
  At once, add rice vinegar, soy sauce, and oyster sauce. Boil,
  uncovered, over high heat until sauce is reduced to 1 cup, about 1
  minute. Let cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THAI STUFFED FISH
 Categories: Asian, Thai, Seafood, Fish, Maindish
      Yield: 4 servings
 
      4 lg Filets of fish, 1-2" thick
           -(grouper is excellent)
      2 c  Soy sauce
      1 c  Rice vinegar
      1 t  Sesame oil
           -Stuffing-
      1 t  Black peppercorns
      2 T  Peanut oil
      1 lb Small shrimp raw, shelled,
           -& finely chopped
      2 T  Fish sauce (Nam Pla or
           -Nuoc Mam)
      6 T  Corn oil
      8    Eggs beaten well
     35    Coriander (cilantro) leaves
           -chopped
      6    Red Serrano or jalapeno
           -peppers seeded & slivered
      4    Limes cut into wedges
           -several mint or cilantro
           -sprigs
 
  Make a deep slice in one edge side of each filet, thus, forming a deep
  pocket in each filet. Mix the soy sauce, rice vinegar, & sesame oil.
  Pour this over the filets. Cover & let stand in the refrigerator for
  4-6 hours.
  
  NOTE: you may add the juice of 1 lime to the marinade if you wish)
  
  Take a pinch of the chopped coriander leaves and the peppercorns &
  pound them into a paste with a mortar. Heat the peanut oil in your
  wok. Fry the paste for 1 minute. Add the shrimp  and stir fry for 45
  seconds. Stir in the fish sauce the remove the mixture to cool. Wipe
  out your wok, pour in the corn oil and bring to medium heat. Drop the
  egg a spoonful at a time into the heated oil along with the pepper
  slivers. Cook until the egg is done. Drain and mix this with the
  shrimp mixtuire and sprinkle with the chopped coriander leaves. Spoon
  this into the pocket of each filet. Pin the pockets shut on each
  filet with a bamboo skewer. Grill the filets or broil them until you
  know that they are done. Serve garnished with the coriander sprigs
  and the lime wedges.
  
  NOTE: You may also garnish with a spoonful of chopped peanuts as well.
  
  Origin: Suri Thanipatsombat, owner - Thai Empire Restraunt circa 1982
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Faux Shrimp
 Categories: Fish, Appetizers
      Yield: 1 servings
 
           Several sunfish (filleted)
      1    Pot boiling water
      1    Freezer
 
  After filleting sunfish (Bluegill, Red-Ear, Pumpkinseed, etc.),
  parboil fillets in rapidly boiling water for 1 minute. Pop into
  freezer ZipLoc bags, or seal in aluminium foil and freeze.
  
  Before serving, partially thaw to facilitate slicing and cut into
  chunks suitable for spearing with toothpicks. Serve with shrimp
  cocktail sauce.
  
  Source: Region #3 Game Protectors (Ohio) Open House c. 1980
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steamed Whole Fish - Pla Chon Pae-Sa *
 Categories: Fish, Spicy, Hot, Thai
      Yield: 4 servings
 
  1 1/2 lb Whole Rock Cod
      1 ts Salt
    1/2 ts White Pepper
      2    Minced Garlic Cloves
      1 c  Chopped Celery
      2 tb White Wine
      1 tb Fish Sauce (Nam Pla)
      2    Sliced Green Jalapeno
           - Peppers
      1 c  Chopped Green Onions,
           - Scallions Or Spring Onions
 
  Although rock cod is a fresh water fish, snapper or sole can be
  substituted.  In fact this is delicious with any salt water fish.
  ~---------------------------------------------------------------------
  ~-- Clean the fish and slash to the bone three times on each side.
  Rub with salt and pepper.  Place on a steaming plate and top with the
  remaining ingredients.
  
  Place in a steamer, cover and steam for 15 minutes on high heat.
  Remove and serve.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cumi-Cumi Isi (Stuffed Squid)
 Categories: Fish, Indonesian
      Yield: 4 servings
 
      1 lb Squid, Fresh
    3/4 lb Snapper Fillets
      1    Garlic Clove
      1    Egg White
    1/2 ts Salt
    1/4 ts Pepper, White
        ds Nutmeg
      2    Shallots
      2    Thai Chiles, Fresh
      3    Candlenut
      2    Lemon Grass, Stem
           Oil, For Frying
      1 c  Coconut Milk
 
  Clean squid.  Wash under cold running water and dry thoroughly.
  Remove the skin from the snapper (ensure no bones remain) and cut the
  meat into tiny pieces.  Crush the garlic.  Beat the egg whites
  lightly, add the snapper and garlic and season with salt, white
  pepper and nutmeg. Stir to blend thoroughly, then stuff the mixture
  into the squid. Chop the shallots, chiles, candlenuts, and lemon
  grass, then saute in very hot oil for three to four minutes.  Add the
  coconut milk and bring to the boil, then lower heat and add the
  stuffed squid. Allow to simmer until the squid is very tender,
  approximately one hour, then transfer to a serving dish and pour the
  sauce on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blackened Arctic Char
 Categories: Cajun, Fish
      Yield: 4 servings
 
      2 lb Arctic Char
      6 tb Butter
      2    Lemons, Cut Into Wedges
      1 tb Cajun Spice
 
  Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be
  afraid to substitute trout, perch, shrimp, or any firm-fleshed
  seafood or fish for the char. Melt butter in a cast-iron or
  heavy-bottomed frying pan over medium high heat.  Add Cajun spice and
  heat thoroughly.  Place fillets in pan.  Squeeze juice of one lemon
  into pan.  Cook fish for about 5 minutes on each side.  Serve with
  remaining lemon wedges and pan drippings. From; The Calgary Herald
  (89.05.03) by Terry Bullick. Terry worked as an assistant cook at the
  Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km
  south of the Arctic Circle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Coconut Fish Curry
 Categories: Main dish, Fish
      Yield: 4 servings
 
    650 g  Thick white fish fillets
      2 ts Lemon juice
      1 ts Cumin seeds
    1/2 ts Fennel seeds
    1/2 c  Desiccated cocunt
      2    Piece ginger chopped (2cm)
      2    Dried chillies, soaked for
           15 minutes in hot water
      2    Cloves garlic
      1 md Onion
    3/4 ts Turmeric
      2 ts Tamarind concentrate
      2 T  Butter
  1 1/2 c  Water
      2 T  Chopped coriander
 
  Preparation time: 20 minutes Cooking time: 12 minutes
  
  Cut across the fillets to make thick slices. Sprinkle with lemon
  juice and set aside. Toast the cumin, fennel seeds and coconut in a
  dry pan until lightly golden and aromatic. Grind to a powder in a
  spice grinder. Grind the ginger, chillies, garlic and onion to a
  paste and add the ground spices, turmeric and tamarind. Fry the
  prepared seasoning paste in the butter for 1.5-2 minutes, stirring.
  Add water and bring to boil. Simmer for 6 minutes. Add the fish with
  half the coriander. Simmer gently until the fish is tender, about 6
  minutes. Serve with rice, garnishing with the remaining coriander.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecue Grilled Trout
 Categories: Main dish, Fish
      Yield: 2 servings
 
      2 x  Medium trout, whole, or
      8 x  Bacon slices
      4 x  Small whole trout
 
    Wrap trout with bacon and fasten together with toothpicks. Place in
  a double rack and cook over coals. When bacon is crisp, the trout is
  done. If you do not use bacon the trout must be basted with butter,
  salt and pepper. Serve hot with melted lemon butter sauce.
                            LEMON BUTTER SAUCE
    Place 2-3tb butter,juice of 1 lemon and a dash of dill weed in a
  microwave safe cup and melt on low heat, or melt in a small saucepan
  on grill or stove. Good with any kind of fish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange Lake Amandine
 Categories: Main dish, Fish, Sthrn/livng
      Yield: 6 servings
 
    1/2 c  Almonds, slivered; blanched
    1/4 c  Butter (or marg.); melted
     12 lg Bass (or trout) fillets
           Salt; to taste
           Pepper; to taste
           Thyme leaves; to taste
           Milk
           Flour, all-purpose
    1/2 c  Vegetable oil
      2 ts Parsley; chopped
           Lemon wedges; opt.
 
  Saute almonds in butter until golden brown; set aside.
  
  Sprinkle fillets with salt, pepper, and thyme; dip in milk, and
  dredge in flour.  Fry fillets in hot oil over medium heat until
  golden brown on both sides.  Drain on paper towels.  Remove to
  serving dish; sprinkle with almonds and parsley.  Garnish with  lemon
  wedges, if desired.
  
  SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
  Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Golden Fried Catfish
 Categories: Main dish, Fish, Sthrn/livng
      Yield: 6 servings
 
      6 sm Catfish; cleaned and dressed
      1 ts Salt
    1/4 ts Pepper
      2 c  Cornmeal, self-rising
           Vegetable oil
 
  Sprinkle catfish with salt and pepper.  Place cornmeal in a paper
  bag; drop in catfish, one at a time, and shake until coated.  Fry in
  deep hot oil (375) until golden brown; drain well.  Serve hot.
  
  SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
  Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Risotto Con Pesce Gatto e Erba Cipollina (L A
 Categories: Italian, Rice, Fish, L a times
      Yield: 4 servings
 
           Juice of 1/2 lemon
      1    Celery stalk, chopped
    1/2    Carrot, chopped
    1/2    Head fennel, chopped
  1 3/4 lb Catfish fillets
           Fish or vegetable stock
      5 tb Unsalted butter
    1/2    Onion, finely chopped
           Salt, pepper
      1    Cipollotto (wild onion or
           -green onion) finely chopped
      9 oz Vialone Nano rice-see recipe
      2 tb White wine
      2 tb Chopped chives
           Typed by Manny Rothstein
 
  (Another recipe from Del Pescatore, along the banks of the Oglio
  River and in the small village of Runate, Italy. This is one of the
  house specialties, risotto made with wild onions and catfish.)MR
  
    Antonio Santini is adamant about using Vialone Nano rice for this
  dish, but arborito will work almost as well. If you can find those
  little onions that look like scallions but have very rounded bulbs
  (cipollotti), use those for a more assertive onion flavor and cut the
  final amount of chives in half.
    In pot bring 4 cups water to boil with lemon, celery, carrot and
  fennel. Reduce to simmer and add catfish. Cook at bare simmer until
  just flaking, about 6 to 10 minutes. Remove fish from poaching
  liquid. Reserve poaching liquid, adding enough fish stock or water to
  make 5 cups. Keep at boil for cooking risotto.
    While fish is poaching, melt 2 tb butter over med. heat in skillet.
  Add onion and cook slowly, stirring, until onion is very tender. When
  onion is tender, add fish and cook several minutes more. Season to
  taste with salt and pepper. Let cool. When fish is cool, chop coarsly.
    In separate saute pan, cook wild onion in 1 tb butter over med.
  heat with dash salt and 2 tb water. When water evaporates, add rice
  and cook cook several minutes, until rice makes a dry "singing" sound
  when stirred. Add 1 cup boiling stock and cook, stirring until almost
  all stock is absorbed by rice. Repeat, 1 cup at time, until rice is
  creamy and still bit chalky to bite, about 15 minutes. Add fish, wine
  and chives and cook another 2 to 3 minutes. When rice is cooked al
  dente, add remaining butter and stir vigorously so mixture becomes
  creamier. Rice should have a slightly soupy consistancy. Makes 4
  servings.
  
  Each serving contains about: 648 calories; 260 mg sodium; 131 mg
  cholesterol; 22 grams fat; 75 grams carbs.; 38 grams protein; 2.6
  grams fiber. L A Times, 3/17/94.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Filet of Sole San Clemente
 Categories: Fish, Seafood, Wine
      Yield: 6 servings
 
MMMMM-----------------------JUDI M. PHELPS----------------------------
      6 lg Filet of sole
      5 T  Butter
      2 c  Fresh mushrooms; chopped
    1/2 lb Crab meat or
    1/2 lb Shrimp meat
      1 T  Cracker crumbs
      1 T  Capers
    1/4 ts Dill weed
      1 ts Seasoned salt; optional
      1    Lemon; thinly sliced
      1 c  Dry white wine
    1/2 c  ;water
      1 T  Cornstarch
    1/2 c  Heavy cream
      1    Egg
 
  Wipe filet of sole well.  Melt 4 tablespoon butter in a small skillet;
  saute mushrooms until lightly browned.  Remove from heat; stir in
  crab or shrimp meat, cracker crumbs, capers and dill weed. Spoon
  mixture onto center of filet of sole, distributing evenly, and roll,
  skewering with toothpicks.  Place in large skillet. Sprinkle with
  seasoned salt; add lemon slices, wine and water. Cover and poach 20
  minutes. Remove fish filets and lemon to a heated serving platter.
  Stir cornstarch into cream. Blend into pan juices until thickened.
  Beat egg in a small bowl; beat in a little hot mixture.  Return to
  skillet stirring constantly until blended. Serve over fish at once.
  
  Source:  California Cooks. Shared and MM by Judi M. Phelps -
  Judi.Phelps@sjc.com
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Soused Herrings with Lemon
 Categories: Appetizers, Fish
      Yield: 4 servings
 
      4 lg Herrings
           -- split, cleaned & boned
      1 lg Onion; peeled
      1 tb Mixed pickling spice
      1    Bay leaf
      1 ts Marmite
      4 tb Hot water
      5 tb Wine vinegar
      3 tb Lemon juice
      2 ts Caster sugar
      1    Strip of lemon peel (3")
           Salt
 
  1. Wash and scale herrings.
  
  2. Roll up, skin side outside, from head end to tail.
  
  3. Arrange side by side in 1-1/2 pint heatproof dish.
  
  4. Slice onion thinly and put into dish between herrings.
  
  5. Sprinkle with spice then add bay leaf.
  
  6. Dissolve Marmite in hot water and stir in vinegar, lemon juice and
  sugar.  Pour over herrings.
  
  7. Stand strip of lemon peel on top.
  
  8. Sprinkle lightly with salt.
  
  9. Cover and cook in centre of cool oven (300 F or Gas No. 2) for
  1-1/2 hours.
  
  10. Remove from oven and leave until completely cold before serving.
  
  From: The Marmite Guide to better cooking - by Sonia Allison Copyright
  Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange Glazed Sole
 Categories: Fish
      Yield: 4 servings
 
      2 lb Pacific Sole fillets
      2 tb Butter; melted
      2 tb Orange juice
    1/2 ts Salt
      1 ds Pepper

MMMMM------------------------ORANGE GLAZE-----------------------------
      2 tb Cornstarch
      1 c  Orange juice
    1/4 c  Butter
    1/3 c  Sliced almonds
    1/4 c  Dry white wine
    1/4 c  Apple jelly
    1/4 c  Lemon juice
    1/4 ts Liquid hot pepper sauce
    1/8 ts Salt
      1 ts Grated orange rind
    2/3 c  Mandarin orange sections
           -canned, drained
 
  Rinse fillets with cold water; pat dry with paper towels.  If
  necessary, cut large fillets into serving-size portions.  Spray
  broiler pan with non-stick vegetable spray.  Place fillets in a
  single layer on broiler pan. Combine butter and orange juice; brush
  over fillets.  Sprinkle with salt and pepper.  Broil about 4 inches
  from source of heat for 6 minutes. Baste with Orange Glaze.  Continue
  cooking for 2-4 minutes, or until fillets flake easily when tested
  with a fork.  Transfer to warm serving platter. Serve with remaining
  heated Orange Glaze.  Makes 4-6 servings.
  
  ORANGE GLAZE:
  
  Combine cornstarch with 1/4 cup orange juice; set aside.  In medium
  saucepan, over medium heat, melt butter.  Add almonds and saute until
  slightly browned.  Add remaining orange juice, wine, jelly and lemon
  juice; heat to just boiling.  Stir in cornstarch mixture; continue
  cooking, stirring constantly, until mixture thickens.  Add liquid hot
  pepper sauce, salt, orange rind and orange sections; mix well.
  Reduce heat to low and keep warm until serving.  Makes 2 cups sauce.
  
  A West Coast Fisheries Development Foundation recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crowd-Pleasin' Cod Sandwiches
 Categories: Sandwiches, Fish
      Yield: 6 servings
 
    1/2 lb Pacific/True Cod fillets
           -or Ling Cod
    1/4 c  Butter
      3 tb Flour
    1/2 ts Dry mustard
      1 ds Cayenne pepper
      2 c  Milk
    1/2 ts Worcestershire sauce
    1/2 ts Salt
      1    Egg; well-beaten
      1 c  Grated sharp Cheddar cheese
      3    English muffins
           -split and toasted
      6    Tomato slices
           Parsley
 
  Poach fish (see Easy Poached Fish recipe).  Flake into small pieces;
  set aside.  In medium saucepan, over medium heat, melt butter.  Stir
  in flour, mustard and cayenne pepper.  Reduce heat; gradually add
  milk, stirring constantly.  Add Worcestershire sauce; continue
  cooking over medium heat until thickened.  Gradually stir about 1/2
  cup of hot mixture into eggs; return to mixture in saucepan.
  Continue cooking for 1 minute more, stirring constantly.  Add cheese;
  stir until melted.  Stir in fish; heat through.  Place toasted muffin
  halves on baking sheet.  Top each with tomato slice.  Broil 3 to 4
  inches from source of heat for 1 minute. Remove to serving plates;
  top with sauce.  Garnish with parsley.  Serve immediately.
  
  Makes 6 servings.
  
  (NOTE: Recipe may be doubled or tripled to serve a crowd!)
  
  A West Coast Fisheries Development Foundation Recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Easy Poached Fish
 Categories: Fish
      Yield: 1 servings
 
      1 qt Water
    1/2 md Onion; sliced
      6    Whole black peppercorns
      3    Whole allspice
      3 tb Lemon juice
      1    Bay leaf
      1 ts Salt
    1/2 c  Dry white wine
 
  Combine all ingredients in large skillet or Dutch oven.  It may be
  necessary to double or triple recipe if larger amount of liquid is
  needed to be sure fish is just covered during poaching.  Simmer for
  20-30 minutes to blend flavors.  Add fish; cover and simmer over low
  heat for 15-25 minutes, or until fish flakes easily when tested with
  a fork.  (NOTE: Avoid using high heat.  Boiling action will break up
  fish.)  Lift cooked fish carefully from liquid with wide spatula.
  Drain well, patting excess moisture from fish with paper towels if
  necessary.  Poached fish may be served hot or cold with a
  complementary sauce or flaked/chunked and used in casseroles,
  spreads, etc.
  
  A West Coast Fisheries Development Foundation recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WHOLE FISH BAKED IN A SALT CRUST
 Categories: Fish, Jal
      Yield: 4 servings
 
     48 oz Cleaned whole fish
      8 lb Sea salt
      4    Egg white
     12    Sprigs tarragon
           Pepper
 
  Preheat the oven to gas mark 5, 375F, 190C.
  
  Season the fish with a little black pepper.  Combine the sea salt
  with the egg white and 2fl oz water.  Spread half the salt mixture on
  a baking tray or oven proof dish, then lay the fish on top.  Put the
  tarragon on top of the fish and cover with the remaining alt mixture.
  Bake in the reheated oven for 20 minutes.  Remove, break the top
  layer of salt away and serve the fish from it dish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red Snapper Parmigiana
 Categories: Fish, Main dish, Low-cal, Low-fat, Cyberealm
      Yield: 4 servings
 
    1/2 c  Dry White Wine
    1/2 ts Dried Whole Thyme
    1/4 ts Crushed Red Pepper
      3    Cloves Garlic, crushed
     16 oz Red Snapper Fillets
    1/4 c  All-Purpose Flour
    1/4 c  Parmesean or Romano Cheese,
           Grated
    1/4 ts Salt
    1/4 ts Pepper
           Vegetable Cooking Spray
  1 1/2 ts Olive oil
           Lemon wedges
 
  1. Combine first four ingredients in a large zip-top heavy duty
  plastic bag. Add fish: seal bag and marinate in refrigerator for 30
  minutes, turning bag occasionally. Remove fish from bag; discard
  marinade and set fish aside.
  
  2. Combine flour and next 3 ingredients in large zip-top plastic bag.
  Add fish fillets, and seal bag; shake to coat fillets with flour
  mixture.
  
  3. Coat a large nonstick spray with cooking spray. Add oil, place over
  medium heat until hot. Add fish and cook 6 minutes on each side or
  until fish flakes easily when tested with a fork. Serve with lemon
  wedges.
  
  Nutritional info: per serving calories 188; fat 5.3 gm; sodium 333 mg;
  dietary exchanges: per serving 4 protein, 1 fat, 1 bread
  
  Source: Cooking Light Magazine, March/April 1994 Typed for you by
  Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
  
  | Submitted By LINDA FIELDS |   On   05-24-94, 2243
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Poached Salmon with Horseradish Sauce
 Categories: Fish, Main dish, Low-fat
      Yield: 4 servings
 
      4 c  Water
      1    Lemon, sliced
      1    Carrot, sliced
      1    Stalk Celery, sliced
      1 ts Peppercorns
      4    4 oz Salmon Steaks

MMMMM---------------------HORSERADISH SAUCE--------------------------
    1/4 c  Reduced Cal Mayonnaise
    1/4 c  Plain Non-Fat Yogurt
      2 ts Horseradish
  1 1/2 ts Lemon Juice
  1 1/2 ts Chopped Chives
 
  Combine first 5 ingredients in a large skillet; bring to a boil over
  medium-high heat. Cover, reduce heat and simmer 10 minutes.  Add
  salmon steaks; cover and simmer 10 minutes.  Remove skillet from
  heat; let stand 8 minutes. Remove salmon steaks to serving plate;
  serve with Horseradish Sauce.
  
  (186 calories per 4 oz steak with 2 Tbsp Horseradish Sauce).
  
  23.6 grams protein 7.1 grams fat 14 grams carbohydrate 89 mg
  cholesterol 155 mg sodium 27 mg calcium
  
  Horseradish Sauce: Combine all ingredients; cover and chill.
  
  Source: Southern Living, August 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish and Spinach Rolls
 Categories: Fish, Seafood, Main dish, Spinach, Low-cal
      Yield: 4 servings
 
      4 lg Spinach leaves, (100g)
      4 x  125g white fish fillets
    180 g  Ricotta cheese, low fat type
      1 tb Grated parmesan cheese
      1 ts Butter

MMMMM---------------------------SAUCE--------------------------------
      1 ts Butter
      1    Clove garlic, crushed
      1 sm Onion (80g), chopped
      2 md Ripe tomatoes (200g), peeled
           - and chopped
      1 sm Chicken stock cube, crumbled
    1/2 c  Water
      2 tb Dry white wine
    1/4 ts Dried oregano leaves
 
  Remove white stalks from spinach.  Cut each leaf in half lengthwise,
  drop leaves into a saucepan of boiling water, drain immediately,
  place into a bowl of iced water; lift leaves out and drain.
  
  Place fish, skin side down on bench.  Spread each fillet evenly with
  combined cheeses.  Place each piece of fish between 2 pieces of
  spinach, roll up firmly, secure with toothpicks.
  
  Place rolls in ovenproof dish, dot with butter, cover, bake in
  moderate oven 20 mins (or m/wave on HIGH for about 5 mins) until just
  tender. Cool 1 min before slicing; serve with sauce.
  
  Sauce:
  
  Heat butter in small frying pan, add garlic and onion, stir
  constantly over heat until onion is soft.  Add tomatoes, stock cube,
  water and wine. Bring to the boil, reduce heat and simmer, uncovered,
  for about 5 mins, or until mixture thickens slightly.  Blend or
  process tomato mixture until smooth; stir in oregano.
  
  * Approx 865 kJ (207 cal) per serve *
  
  Posted by : Sue Rykmans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Stew
 Categories: Soup, Stew, Fish, Sthrn/livng
      Yield: 4 servings
 
      1 qt Milk
    1/2 c  Butter (or marg.)
     16 oz Salmon; drained, bones
           -removed, and flaked
    1/2 c  Milk
    1/4 c  Flour, all-purpose
           Salt; to taste
           Pepper; to taste
 
  Combine 1 quart milk and butter in a Dutch oven; place over medium
  heat until butter melts.  Stir in salmon.
  
  Combine 1/2 cup milk and flour, blending until smooth; add to salmon
  mixture, stirring well. Bring to a boil; lover heat.  Add salt and
  pepper; simmer 5 minutes.
  
  SOURCE: Southern Living Magazine, October 1977. Typos by Nancy
  Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Norwegian Sardine Pate
 Categories: Appetizers, Fish
      Yield: 8 servings
 
      8 oz Cream cheese
    1/2 ts Salt
  1 1/2 tb Lemon or lime juice
    1/4 ts Freshly ground black pepper
      2 cn 3 1/4 oz boneless skinless
      1 x  Sardines, drained
      1 tb Chopped parsley
    1/8 ts Hot pepper sauce
      1 x  Capers
      1 x  Additional chopped parsley
 
  Cream together first four ingredients.  Mash sardines and beat into
  cheese mixture with parsley and hot sauce.  Form into mound or
  desired shape. Garnish with capers and parsley.  Serve with toast
  fingers, bread or crackers.  Makes 2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CAJUN CATFISH A LA DON*
 Categories: Cajun, Seafood, Fish, Cajun, Diabetic
      Yield: 8 servings
 
      8 ea Large catfish filets
      1 c  Lime/lemon juice
           -fresh squeezed
  1 1/2 tb Cayenne pepper flakes
      1 ts Basil crushed
      2 ea Garlic cloves finely minced
    1/2 c  Chablis wine
    1/4 c  Corn or peanut oil
    1/2 ts Dried tarragon
      2 tb Cider vinegar
      2 tb Chopped scallion greens
      2 tb Fresh ground black pepper
 
  Rinse the filets, pat dry, and place flat in a large glass baking
  pan. Mix all other ingredients together and pour over the filets.
  Cover and refrigerate for 8-24 hours. Turn every 4-6 hours. You may
  either broil these in your oven or upon your grill. I prefer them
  grilled over coals from hickory, oak, & citrus wood. The combination
  is excel -lent as it presents a subtle enhancement of the fish it
  self. Origin: Don Houston's kitchen circa 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Soba Noodles with Grilled Tuna & Soy Ginger Sauce
 Categories: Fish, Pasta, Chinese
      Yield: 8 servings
 
      1 c  Chicken broth
      1 tb Olive oil
      8    4 oz. tuna steaks
           1/2 inch thick
      3 tb Minced garlic
  2 1/2    Inch piece of fresh ginger
           Peeled and minced
      1 c  Rice vinegar
    2/3 c  Soy sauce
  1 1/2 tb Finely grated lemon zest
      1 ts Minced serrano chile
           Or
    1/2 ts Crushed red pepper
      1 ts Sugar
      6    Scallions, thinly sliced
      1 lb Dried soba noodles or
           Rice noodles or linguine
    1/4 c  Minced fresh chives
      1 tb Minced fresh mint
           Sprigs of mint for garnish
 
  Rub tuna steaks with oil and season with salt and pepper. Set aside.
  In a small saucepan, heat remaining 2 tsp. oil over moderately high
  heat. Add the garlic and ginger and cook, stirring until slightly
  colored, about 1 minute. Stir in the stock, vinegar, soy sauce and 1
  tsp. of the lemon zest. Add the chile and sugar and bring to a boil.
  Remove from the heat and stir in the scallions and keep warm.
  
  Bring a pot of water to the boil for the noodles.
  
  Grill the tuna for about 5 minutes, turning once, until charred on the
  outside and pink in the middle. Transfer to a plate and keep warm.
  Cook the noodles and toss with half of the soy sauce mixture. Mound
  the noodles on 8 warm plates. Place the tuna on the noodles and spoon
  the remaining sauce over. In a small bowl, toss the remaining zest
  with the chives and minced mint and sprinkle over each serving.
  Garnish with mint and serve immediately.
  
  Source:Food and Wine November 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sole fillets stuffed with crab
 Categories: Fish, Stuffing, Shellfish, From cook4u
      Yield: 4 servings
 
  1 1/4 lb Sole,fillets about 8
      1 c  Crab meat
      1    Egg yolk
      2 tb Chopped parsley
      1 tb Bread crumbs
    1/4 c  Butter,melted
      2 tb Shallots,minced
    1/2 c  Dry white wine
 
  1. Preheat the broiler. 2. Place 4 fillets,(make sure there is no
  skin on the sole) skinned side up, on a flat surface. 3. Blend the
  crab, egg yolk,parsley and bread crumbs in a mixing bowl. Spoon equal
  portions of this mixture on to the centers of the fillets. Smooth the
  filling over, leaving a slight margin around it. 4. Take the
  remaining fillets, arrange them skinned side down, over the filling.
  Press lightly around the sides. 5. Rub the bottom of a flameproof
  dish with half the butter. Arrange the stuffed fish in a dish in one
  layer. Scatter the shallots around the fish. Brush the fish with the
  remaining butter, and pour the wine around the fish. 6. Place the
  dish on the stove. Bring the wine to a boil and let simmer about 10
  sec. Place the dish under the broiler, about 7-8 in. from the source
  of the heat. Cook, watching closely to prevent burning and turning
  the dish so that the fish cooks evenly. The total cooking time is
  about 6-8 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Snapper
 Categories: Cajun, Fish, Maindish
      Yield: 4 servings
 
      2 lb Snapper (filetted)
      1 ts Red pepper flakes
      3 tb Tabasco sauce
      2 tb Ground dill
      6 ea Scallions chopped
      1 ts Salt
      4 tb Chopped green Bell pepper
      4 tb Chopped red Bell pepper
      1 ts File' powder
      1 c  Sauterne wine
 
  Lay snapper filets in a pan that you have sprayed liberally with Pam.
  Mix wine, Tabasco sauce, peppers, salt, dill, and file' powder
  together. Pour this mixture over the fish. Cover the pan and marinate
  for 2-6 hours. Over night is good too! Broil fish either in oven or
  on a grill. Sprinkle the onion over the filets while cooking. Origin:
  Joew LaForte, Slidell-La., Cajun to the max!, Circa 1988
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shellfish Gazpacho
 Categories: Soup/stew, Fish
      Yield: 4 servings
 
      4 tb Olive oil
      8    Shrimp
      8 lg Scallops
      8 sm Clams
           -(littlenecks or Manilas)
      8    Mussels
      1 c  White wine
      2 tb Sherry vinegar
      1 sm Onion; chopped
      2 tb Minced garlic
      1 md Cucumber; peeled and seeded
      2 ds Tabasco sauce (or more)
      1 ts Minced garlic
      3 c  Tomato juice
    1/4 c  Mayonnaise
           Salt and pepper; as desired
      2 lg Red peppers
      8    Rounds of French bread
 
  HEAT 2 TABLESPOONS OLIVE OIL in a skillet over medium heat and add
  shrimp and scallops. Cover and cook until shrimp and scallops are
  cooked, about 4 minutes. Remove shrimp and scallops and place in the
  refrigerator to chill. Add clams, mussels, white wine, vinegar, onion
  and garlic to pan; cover. Increase heat to high and cook until the
  shells open, about 5 minutes. Remove from heat. Remove shellfish and
  add them to the shrimp and scallops in the refrigerator to chill.
  Transfer the rest of the contents of the pan to a food processor or
  blender. Add the cucumber, Tabasco, garlic and 1 cup tomato juice and
  blend until smooth. Add the mayonnaise, blend until incorporated and
  taste for salt and pepper. Pour the mixture into a bowl, add
  remaining juice and place in the refrigerator to chill. Roast the
  peppers, remove the skin and seeds and place in the refrigerator to
  chill. Brush the rounds of bread with remaining olive oil, toast them
  under a broiler and set aside to cool. When it's time for dinner,
  arrange 2 shrimp and 2 scallops in a pepper half and place in soup
  bowls. Spoon some gazpacho around the peppers and arrange the clams
  and mussels in the soup. Place the croutons on the peppers. Serve
  well-chilled.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Italian Trout
 Categories: Fish, Low-fat, Italian, Microwave, Low-cal
      Yield: 4 servings
 
      3 ts Olive Oil
    1/2 c  Flour
      1 ts Paprika
      1 ts Garlic Powder
      1 tb Parmesan Cheese
      1 lb Trout Filets
      1 pk Frozen Spinach
      1 c  Spaghetti Sauce
 
  In a shallow bowl, combine flour, spices, and cheese. Dredge fillets
  in seasoned flour. Saute fillets in a nonstick skillet over medium
  heat for 8 minutes, turning once to brown both sides. Transfer fish
  to a warm platter. Microwave spinach while heating spaghetti sauce on
  the stove. Spoon equal amounts of sauce on 4 plates, top with spinach
  and lay fish on bed of spinach.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Swordfish in Lemon-Ginger Marinade
 Categories: Fish, Seafood, Main dish, Pac.flavors
      Yield: 4 servings
 
      2 lb Swordfish steaks, 1" thick

MMMMM--------------------------MARINADE-------------------------------
      1 tb Grated or minced lemon peel
    1/3 c  Lemon juice
    1/4 c  Dry white wine
      3 tb Safflower oil
      2 tb Light soy sauce
    1/4 ts Black pepper
    1/4 c  Minced green onions
      1 tb Finely minced fresh ginger
      2    Garlic cloves
           - finely minced
 
  Combine marinade ingredients.  Place swordfish in a ceramic, glass, or
  stainless steel container (not aluminum or iron) and cover with
  marinade. Let marinate for 1 hour.  Remove fish from marinade.  Pour
  marinade into small saucepan over high heat.  Bring to a vigorous
  boil, then remove from heat.  Prepare a charcoal fire and grill
  swordfish over medium heat, brushing marinade over fish as it cooks.
  Or preheat oven to 550 F, then turn oven setting to Broil and broil
  swordfish on highest rack for about 8 minutes.  Turn swordfish once,
  basting with the marinade.  Swordfish is done when it just becomes
  firm to the touch and begins to flake when prodded with a fork.
  Place swordfish on heated plates.  Spoon a little of the marinade
  over each plate.  Serve at once.
  
  Source: Pacific Flavors - by Hugh Carpenter and Teri Sandison
  :          Stewart, Tabori & Chang (c) 1988
  :          Posted by Karen Mintzias
  
  From: Jeff Duke                       Date: 11-03-93 (12:21) Computer
  Specialties Bbs                (169) Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lox
 Categories: Kooknet, Cyberealm, Fish, Jewish
      Yield: 2 servings
 
  2 1/2 lb Salmon fillets
      2 tb Sugar
      2 tb +2 tsp kosher salt
      1 tb Hickory smoked salt
 
  Mix dry ingredients and rub over salmon. Put salmon in a double
  plastic bag and seal. Refrigerate. Turn over once a day for 5 days.
  Remove and dry with a paper towel.
  
  Posted by Joyce Kohl, Kook-Net HUB, Improv BBS Scottsdale, AZ
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oven Baked Crab Cakes from The Sea Grill Restaurant
 Categories: Cyberealm, Kooknet, Fish
      Yield: 20 servings
 
      5 c  Cornflakes
    1/2 c  Mayonnaise
      2 tb Dijon mustard
      2 ts Old Bay Seasoning
    1/8 ts Cayenne pepper
      2 lg Egg yolks
      2 lb Jumbo lump crab meat
    1/4 c  Unsalted butter, softened
 
  In a food processor, pulse cornflakes until ground coarse and spread
  in a shallow baking pan.
  
  In a large bowl, whisk together mayonnaise, mustard, Old Bay
  seasoning, bayenne and yolks and add crab meat and salt and pepper to
  taste, tossing mixture gently but thoroughly.
  
  With a 1/4 cup measure, form crab mixutre into slightly flattened
  rounds about 2 1/2 inches wide and 3/4 inch thick and gently coat
  crab cakes with cornflakes, transferring as coated to a
  wax-paper-lined baking sheet. Chill crab cakes, covered with plastic
  wrap, at least 2 hours and up to 4 hours.
  
  Preheat oven to 400F.
  
  Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon
  butter on each crab cake and bake in the middle of the oven until
  crisp and cooked through, about 15 minutes.
  
  Serve with tartar sauce.
  
  Source:  The Sea Grill Restaurant, New York City, NY. Gourmet
  magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm
  BBS, 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Catfish Remoulade
 Categories: Fish, Main dish, Cajun, Kooknet, Cyberealm
      Yield: 8 servings
 
      1 c  Nonfat Mayonnaise
    1/3 c  Creole Mustard
    1/3 c  Fresh Horseradish
      1 tb Lemon Juice
      1 tb Worcestershire Sauce
      4 dr Tabasco
      1 tb Onion; grated
      8    Catfish Fillets
      1 qt Water
      2 ts Old Bay Seasoning
      2    Bay Leaves
    1/2 ts Cayenne Pepper
      1    Head Butter Lettuce; torn
           -into bite-sized pieces
      2    Beefsteak Tomatoes; cut into
           -wedges
           Parsley
 
  Mix first seven ingredients in a glass jar; cover and refrigerate
  overnight. Cut catfish fillets into bite-sized pieces. Bring water,
  Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer
  and add catfish fillets. Cook until the meat flakes, about 10
  minutes. Remove from heat, cover and let the fish cool in the cooking
  liquid. Refrigerate until serving time. To serve, drain the catfish
  fillets and place them on a lettuce-lined platter. Place the
  remoulade sauce in a bowl and nestle it in the center of the serving
  platter and serve. Garnish with tomato wedges and parsley.
  
  Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lone John Sliver
 Categories: Fish, Kooknet, Cyberealm
      Yield: 1 servings
 
  2 1/2 lb Fish fillets
           Oil
    1/2 c  Beer
    1/2 c  Self-rising flour

MMMMM-------------------------THE BATTER------------------------------
    2/3 c  Beer
    1/3 c  Lemon juice
      1    Egg
    1/2 c  Bisquick
    1/2 c  Self-rising flour
 
  THE BATTER: In a 1 1/2 quart mixing bowl, with wire whisk, whip 2/3
  cup beer, lemon juice, egg, Bisquick, and 1/2 cup self-rising flour
  together till smooth. Then let it stand ten minutes at room
  temperature before using.  Meanwhile place two soup or cereal bowls
  on counter near the stove so that you can work quickly in coating
  food and getting it into the hot oil.
  
  In one small bowl put 1/2 cup beer and into the other put 1/2 cup
  self-rising flour.  Have a cookie sheet on hand.  Cover half of it
  with paper towels for draining the fried foods.  The other half leave
  plain for drying the coated food before you dip it into batter.
  
  Allow 1 1/2 to 2 1/2 lbs. fish fillets to serve 4 people.  Cut each
  fillet in half to resemble triangles.  Dip 1 piece at a time, first
  into beer. Let excess drip off. Coat lightly then in the self-rising
  flour.
  
  Place floured pieces on cookie sheet to dry 2 or 3 minutes.  Then
  spear piece with 3-tined fork or tip of sharp knife & coat in prepared
  batter...evenly but lightly, letting excess drip back into bowl of
  batter.
  
  Fry few pieces at a time in 385 to 400 degrees F oil, at least 2 1/2"
  to 3" deep in heavy saucepan or use electric fry pan with temperature
  control dial to regulate heat of oil.
  
  Allow about 3 or 4 minutes per side for each piece of batter-coated
  fish, turning once to brown other side.  Remove from oil with tip of
  sharp knife. Drain on paper towel.  Keep warm on cookie sheet in 300
  degree F oven till all pieces have been fried.
  
  SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen,
  cooked, ready to serve shrimp, that have been completely thawed,
  following the Lone John Sliver recipe exactly, using the shrimp in
  place of the fish triangles.  Be sure to dip the shrimp 1st in the
  beer and then into the self-rising flour before coating in prepared
  batter. Fry as directed for fish in above recipe.  1 pound serves 4.
  
  Lone John Sliver as in Long John Silver
  
  Source:  Gloria Pitzer's Secret Fast Food Recipes 1975 reprinted 1985
  Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR *
  (501)521-8920
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: San Diego Catch from Mr. Food
 Categories: Cyberealm, Mom's best, Fish
      Yield: 4 servings
 
    1/2 c  Cornmeal
      2 ts Chili powder
      1 ts Salt
    1/4 ts Pepper
      1    Egg, lightly beaten
      1 lb Fish fillets
    1/4 c  Oil
 
  In a shallow dish, combine the cornmeal, chili powder, salt and
  pepper. Place the beaten egg in another shallow dish.  Dip the fish
  in the egg, then dredge in the cornmeal mixture; shake off the
  excess. In a large skillet, heat the oil over medium-high heat until
  hot. Add the fish and saute until lightly browned on both sides; 3-4
  minutes. Drain on paper towels before serving.
  
  Mr. Food's notes:Flounder and sole work well here.  And, for a special
  treat, orange roughy prepared this way is out of this world!
  
  Lin's notes: We used orange roughy, and he was RIGHT!!!
  
  Source:  Mr. Food Cooks Real American Typed in MM format by Linda
  Fields, Cyberealm BBS, Watertown NY 12/31/95 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab and Corn cakes
 Categories: Shellfish, Appetizers
      Yield: 1 Servings
 
      1 c  Corn
      2    Cloves garlic,chopped
      1 ts Dijon mustard
      1    Egg
      1 ts Worcestershire sauce
    1/2 c  Crab
    1/2 c  Flour
      2    Green onions, chopped
 
  Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in
  blender until smooth. Add remaining corn, crab, onions and enough
  flour to make thick mixture. Fry in skillet. To make low-fat and high
  fiber, use 2 egg whites instead of whole egg and substitute oat
  flakes for flour.
  
  Source: Modified from Health Smart Gourmet Cooking
  
  Typed by: Sharon Verrall
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Acadian Peppered Shrimp
 Categories: Cajun, Main dish, Fish
      Yield: 4 Servings
 
      1 lb Butter
      2 t  Fresh basil, chopped
      2 t  Fresh oregano, chopped
      1 ea Bay leaf, crumbled
      1 x  Salt
    1/2 c  Lemon juice
      2 t  Cayenne pepper
      5 ea Garlic cloves, minced
    1/2 c  Black pepper, finely ground
      4 lb Large raw shrimp in shells
 
  The shrimp should be of a size to number 30-35 per pound. Melt the
  Butter in a large deep-sided frying pan or iron skillet over low heat.
   When melted, raise the heat, and add the remaining ingredients
  except the shrimp.  Cook, stirring often, until browned to a rich
  mahogany color, about 10 minutes.  Add the shrimp, stir- ring and
  turning to coat well with the seasoned Butter.  Cook until the shrimp
  have turned a rich deep pink, about 10 minutes.Serve the shrimp in
  their shells, peeling them at the table. From Nathalie Dupree's "New
  Southern Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAKED CATFISH a'la MEUNI`ERE
 Categories: Creol, Fish
      Yield: 6 Servings
 
      4 ea Catfish fillets (5 oz  ea)
    1/4 c  Parmesan cheese
      1 ea Egg
      1 T  Water
    1/2 c  Cracker meal
      1 T  Lemon and herb seasoning
      1 x  Meuni`ere suace
 
  1. Thaw frozen fish accoding to package directions. 2. Beat Egg and
  Water. 3. Combine cracker meal,Cheese and seasoning; dip fish fillet
  in beaten Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in
  shallow bakin dish; place fillets in dish,    turning once or twice
  to coat both sides well. 5. Bake i preheated 350 F. degree oven 40
  minutes. or until fish flakes ea sily.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crayfish Etouffee
 Categories: Main dish, Fish, Cajun
      Yield: 12 Servings
 
    3/4 lb Butter
      2 c  Chopped green pepper
      4 t  Salt
      1 t  Cayenne pepper
    1/4 c  Tomato paste
  1 1/2 c  Water
      4 lb Crayfish tail meat
      1 t  Kitchen bouquet
      6 c  Chopped onion
      5 ea Cloves of garlic
      1 t  Black pepper
      1 t  Sugar
      3 T  Cornstarch
  1 1/2 c  White wine
      1 ea Scallion, chopped
 
    In large heavy pot, melt butter and saute onions, celery, green
  pepper and garlic until soft. Stir in salt, black and cayenne pepper,
  sugar and tomato paste.   Simmer, stirring occasionally, for 20
  minutes. Dissolve cornstarch in water; add wine to mixture. Cook for
  20 minutes or until sauce thickens. Add crayfish, green onion and
  Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice.
  Don't overcook. Boiling crayfish: Discard any dead crayfish in the
  sack. Wash crayfish in clean, cool water just before cooking. They do
  not need to be purged with salt during washing.   Place the live
  crayfish in boiling water and boil for 10 minutes. (Season the water
  with one pound of salt per five gallons of water. Add other seasoning
  to taste, including cayenne, garlic, onions, lemons, lemon juice and
  crab boil.) Don't begin timing cooking until watter returns to a buil
  after adding crayfish. It's usual to add potatoes and corn on the cob
  to the boil. Crayfish are easiest to peel when still warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Elegant Southern Seafood Cake
 Categories: Shrimp, Fish
      Yield: 8 Servings
 
      1 pk Cornbread mix, prepared
      1 ea Red bell pepper, small
      2 ea Garlic cloves
      1 lb Lump crabmeat
    1/2 lb Flounder fillets
    1/2 c  Mayonnaise
    1/8 t  Cayenne
      1 x  White pepper to taste
      1 ea Red onion, small
      1 ea Green bell pepper, small
      2 T  Olive oil
    1/2 lb Shrimp
    1/4 lb Scallops
      2 T  Lime juice
      1 x  Salt to taste
      6 T  Clarified butter
 
  ell in advance, prepare cornbread according to package directions.
  ool and process in food processor or blender to make fine crumbs. et
  aside. Finely chop Onion.  Remove seeds and veins from Peppers and
  hop into approximately 1/2 inch pieces.  Peel, chop, and finely crush
  arlic. aute Onion in 10 inch frying pan in hot olive Oil until soft,
  about 4 inutes. Add Peppers and Garlic and continue cooking until
  Peppers re almost tender. Meanwhile, peel shrimp.  Coarsely chop
  shrimp, callops and flounder. Remove Onion/Pepper mixture from heat
  and add eafood, mayonnaise and lime juice. Stir gently to prevent
  breaking p crab. Season to taste with Salt, Pepper and cayenne. Shape
  into atties and coat both sides with cornbread crumbs. (May now be
  placed n a plate and refrigerated for up to an hour) When ready to
  serve, eat 2 tablespoons of the clarified Butter in the frying pan
  over a oderately high flame. Saute 3 cakes at a time until golden on
  both ides, about 2 minutes. Add more Butter as necessary. May be
  served ith Creamy Corn Sauce. Spoon warm corn Sauce on plate and
  place eafood cake on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Franks Place (crawfish 'Etouff'ee)
 Categories: Creol, Crawfish
      Yield: 4 Servings
 
    1/4 c  Butter or margarine
      3 T  Flour, all-purpose
  1 1/2 c  Onions, minced
    1/2 c  Green onion
    1/2 c  Celery, chopped
      2 ea Garlic cloves, minced
      1 t  Tomato paste
      2 c  Fish stock (from heads and
      1 c  Tomatoes, chopped
      2 c  Crayfish meat
    1/4 c  Parsley, chopped
      1 t  Salt
    1/2 t  Black pepper
    1/2 t  Pepper, cayenne
      2 c  Rice, hot cooked
      1 x  Tails of fish or crawfish)
 
  1. Melt Butter in alrge saucepan over low heat; remove from heat and
  stir in flur until smooth. 2. Return to heat and cook, stirring, for
  10 minutes, until roux is    dark brown. 3. Stir in chopped white and
  Green Onions, Celery and Garlic; cook    about 10 minutes. 4. Add
  Tomato paste to fish stock; stir into Onion mixture. 5. Add Tomatoes,
  Crayfish, Parsley and seasonings; cover and simmer    20 minutes. 6.
  Serve over hot rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fried Shrimp Balls
 Categories: Oriental, Appetizers, Fish
      Yield: 4 Servings
 
      1 lb Fresh shrimp
    1/2 c  Bamboo shoots chopped fine
      1 t  Salt
      2 t  Corn starch
      1 x  Deep frying oil
      4 ea Water chestnuts chopped fine
    1/4 t  Fresh chopped ginger
      1 T  White wine
      1 ea Egg white
 
  Prepare shrimp by cleaning thoroughly and removing shell, legs and
  devein. Mince the shrimp. Combine all of the ingredients except oil
  Use a teaspoon of the mixture and shape into balls. Heat oil in a
  deep pot or skillet and deep fry shrimp balls until Golden Brown.
  Remove from oil and place onto paper towells to drain excess oil.
  Serve Hot
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot and Spicy Shrimp
 Categories: Cajun, Main dish, Fish
      Yield: 4 Servings
 
      1 lb Butter
    1/4 c  Peanut oil
      3 ea Cloves garlic, chopped
      2 T  Rosemary
      1 t  Chopped basil
      1 t  Chopped thyme
      1 t  Chopped oregano
      2 T  Ground pepper, cayenne
      2 t  Fresh ground black pepper
      2 ea Bay leaves, crumbled
      1 T  Paprika
      2 t  Lemon juice
      2 lb Raw shrimp in their shells
      1 x  Salt
      1 ea Small hot pepper chopped or
 
  Shrimp should be of a size to number 30-35 per pound. Melt the Butter
  and Oil in a flameproof baking dish.  Add the Garlic, herbs, Peppers,
  bay leaves, Paprika, and Lemon juice, and bring to a bOil.  Turn the
  heat down and simmer 10 minutes, stirring frequently. Remove the dish
  from the heat and let the flavors marry at least 30 minutes.  This
  hot Butter Sauce can be made a day in advance and refrigerated.
  Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook
  over medium heat until the shrimp just turn pink, then bake in the
  oven about 30 minutes more. Taste for seasoning, adding Salt if
  necessary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Italian Style Fish and Vegetables
 Categories: Fish, Main dish, Cyberealm
      Yield: 4 servings
 
      2 T  Olive oil
      1 md Sliced onion
  2 1/2 oz Jar sliced drained mushrooms
    1/2 t  Basil
    1/2 t  Fennel
      2 c  Frozen mixed vegetables
  1 1/2 lb Fresh or frozen sole, thawed
    1/4 t  Salt
    1/4 t  Pepper
      2 md Tomatoes, sliced
    1/3 c  Grated parmesan cheese
 
  1.  In a large skillet over medium heat, heat the oil. Add the onion,
  mushrooms, basil and fennel. Saute 4 minutes or until onion is tender.
  
  2.  Stir in frozen vegetables. Place fish over vegetables, sprinkle
  with salt and pepper. Arrange tomato slices over fish. Reduce heat to
  low,cover and cook for 12-16 minutes or until fish flakes with a
  fork. Remove from heat, sprinkle with parmesan cheese, cover and let
  stand about 3 minutes or until cheese is melted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearty Halibut From Joan Johnson
 Categories: Cyberealm, Mom's best, Low-cal, Fish, Main dish
      Yield: 6 servings
 
      2 lb Fresh or frozen halibut
           -thawed
    3/4 c  Thinly sliced onion
      1 cn 4 oz. sliced mushrooms,
           -drained, or 1 c fresh slice
           -mushrooms
    3/4 c  Chopped fresh or canned
           -tomatoes
    1/4 c  Chopped green pepper
      3 T  Finely chopped pimento
    1/2 c  Dry white wine
      2 T  White vinegar
      1 t  Salt
    1/8 t  Fresh ground pepper
      2 T  Light margarine
    1/4 c  Minced parsley
           Lemon wedges to garnish
 
  1. Preheat oven to 350F. Prepare large baking dish with nonstick
  spray. Cut fish into 6 even servings. Arrange onion in bottom of
  baking pan.
  
  2. Place fish ontop of onion. Combine the remaining ingredients except
  margarine and lemon wedges. Spread ontop of fish. Dot with margarine.
  
  3. Bake 25 - 30 minutes or until fish flakes easily with fork. Serve
  with lemon wedges.
  
        1    serving = 4 oz cooked fish.
  
  Food exchanges per serving: 4 proteins, 1 vegetable, 1 fat
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange Roughy with Lemon Sauce
 Categories: Cyberealm, Mom's best, Fish
      Yield: 2 servings
 
      2    Orange roughy fillets (4 oz
           -each or use any white fish
           -of your choice)
      1    Egg white
      3 T  Seasoned dried bread crumbs
      2 t  Olive or vegetable oil
    1/3 c  Water
    1/4 c  Dry white table wine
      1 T  Each parsley and fresh lemon
           -juice
    1/2 t  Instant chicken broth mix
      1    Garlic clove minced
 
  1. Dip 1 fish fillet in the egg white, and then into bread crumbs.
  Coat both sides evenly; repeat for the remaining fillet. Be sure all
  sides are covered evenly!
  
  2. In a 9 inch non stick skillet, heat oil; add fillets and cook over
  medium high heat turning once, until fish is cooked thoroughly and
  flakes easily when tested with a fork, usually 3-5 minutes on each
  side. Transfer fish to a platter and keep warm.
  
  3. To the same skillet add garlic and cook over medium heat until
  golden, about 30 seconds. Stir in water, wine, parsley, lemon juice,
  and broth mix. Cook over high heat until mixture comes to a boil;
  continue to cook until mixture is reduced to about 1/4 cup, about 4-5
  minutes. Pour over fish and serve.
  
  This recipe is great with wild rice and steamed carrots in honey and
  brown sugar!!
  
  calories:  240 per serving
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon with Creamy Horseradish Sauce
 Categories: Cyberealm, Mom's best, Low-cal, Fish
      Yield: 2 servings
 
    1/4 c  Dry white wine
      2 T  Chopped onion
      1 T  Lemon juice
      1 t  Peppercorns
      2    Salmon steaks 5 oz. each
      2 T  Sour cream
      2 t  Horseradish
      1 t  Flour
      1 t  Chopped fresh mint
    1/8 t  White pepper
 
  1. In a 10 inch nonstick skillet combine 1/2 cup white water, the
  wine, onion, lemon juice and peppercorns; cover and cook over medium
  high heat until mixture comes to a boil.
  
  2. Reduce heat to medium-low; add salmon; cover and simmer until
  salmon flakes easily when tested with a fork - 5-6 minutes (depending
  upon thickness of the salmon).
  
  3. While salmon cooks, prepare horseradish sauce. In a small mixing
  bowl combine sour cream, horseradish, flour, mint and white pepper;
  stir to combine and set aside.
  
  4. Transfer salmon to serving platter; keep warm.
  
  5. Pour cooking liquid through sieve into bowl discarding solids.
  Return to skillet and cook over medium high heat until mixture comes
  to a boil. Stir in horseradish sauce. Reduce heat to low and cook
  stirring frequently until mixture thickens, about 2-3 minutes. Pour
  over salmon.
  
  Source:  Weight Watcher Healthy Lifestyle Cookbook
  
  Each serving provides:  3 proteins, 65 optional calories
  
  per serving:  267 calories
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oven "Fried" Scallops
 Categories: Cyberealm, Mom's best, Low-cal, Fish
      Yield: 4 servings
 
     15 oz Sea scallops, cut in 1/4's
      3 T  Low fat buttermilk
    1/3 c  Plus 2 tsp seasoned dried
           -bread crumbs or seasoned
           -crushed corn flake crumbs
    1/2 t  Ground thyme
 
  1. Preheat oven to 500F. Spray baking sheet with nonstick spray and
  set aside.
  
  2. In a medium mixing bowl, combine scallops and buttermilk, turning
  to coat. Let stand at room temperature for 15 minutes to marinate.
  
  3. In small mixing bowl, combine the bread crumbs (or corn flake
  crumbs) and thyme. Dredge each scallop in crumb mixture, coating both
  sides. Arrange scallops on baking sheet.
  
  4. Bake carefully turning scallops over  until browned on all sides,
  about 5 minutes.
  
  Source:  Weight Watchers Healthy Life Style Cookbook
  
  Each serving provides:  3 proteins, 1/2 bread, 5 optional calories
  
  Per serving:  139 calories
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gravlax
 Categories: Cyberealm, Mom's best, Fish, Appetizers
      Yield: 10 servings
 
      3 lb Smoked fresh salmon, center
           Cut and boned
      2 lg Bunches fresh dill
    1/4 c  Coarse salt
    1/4 c  Sugar
      2 tb Crushed white peppercorns
           Lemon wedges and pepper
 
  1.  Place half the fish, skin side down, in a deep glass dish. Spread
  dill over fish. Sprinkle dry ingredients over dill. Top with the
  other half of the fish, skin side up.
  
  2.  Cover with foil and weight with a board and a five pound weight.
  Refrigerate for 48-72 hours, turning the salmon and basting every 12
  hours with accumulated juices.
  
  3.  To serve, remove the fish from marinade, scrape away dill and
  spices, and pat dry. Slice salmon thinly on the diagonal and serve on
  small plates or squares of black bread. Garnish with lemon wedges and
  black pepper and accompany with Dill Mustard Sauce.
  
  Source:  The Silver Palate Restaurant, NYC
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange Roughy Veracruz
 Categories: Cyberealm, Mom's best, Fish, Low-cal
      Yield: 4 servings
 
      2 ts Olive oil
      1 c  Sliced onion
      2 cl Garlic, minced
      1 c  Yellow bell pepper rings
      1 cn (14.5 oz) mexican-style
           Stewed tomatos w/jalapeno
           Peppers undrained
      4    4 oz pieces orange roughy
           Dash of garlic powder
           Dash of ground red pepper
 
  1.  Heat oil in a large nonstick skillet over medium heat. Add onion
  and garlic, saute 7 minutes or until tender. Add peppers and tomatos;
  cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic
  powder and pepper. Cover and reduce heat, simmer 5 minutes.
  
  2.  Turn fish over. Cover and simmer an additional 5 minutes or until
  fish flakes with a fork. Transfer to individual serving plates,
  reserving cooking sauce in skillet. Keep fish warm.
  
  3.  Place skillet with cooking sauce over medium-high heat, and cook 3
  minutes or until thickened. Serve sauce over fish.
  
  Calories:  149 per serving
  
  Source:  Cooking Light Magazine, May-June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crispy Coconut Shrimp
 Categories: Cyberealm, Mom's best, Fish
      Yield: 4 servings
 
     24 md Shrimp
    1/2 ts Garlic and herb seasoning
    1/4 ts Black pepper
    3/4 c  Flour
      1    Egg, well beaten
    1/4 c  Shredded coconut
 
  1.  Preheat oven to 425F. Spray large baking sheet with nonstick
  spray.
  
  2.  Sprinkle shrimp evenly with seasoning blend and pepper. Place
  flour, egg, and coconut in three small separate bowls. Dip shrimp
  first in egg, the flour, then back in egg, then in coconut. Arrang
  shrimp on baking sheet.
  
  3.  Bake 12-15 minutes or until golden and crisp.
  
  Great served along with low-calorie, warmed orange marmalade as a
  dipping sauce.
  
  Each serving provides: 1 1/2 protein, 1 bread, 15 calories. Per
  serving: 173 calories
  
  Source:  Weight Watchers Magazine, June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brigitte's Shrimp or Tuna Mousse
 Categories: Cyberealm, Mom's best, Fish
      Yield: 6 servings
 
      2 tb Mayonnaisse
    1/2 c  Water
      1 cn Tomato soup
      1 pk 8 oz cream cheese
      1 ts Paprika
      1 lb Shrimp or 2 sm cns tuna
    1/4 c  Peppers, finely chopped
    1/2 c  Celery, finely chopped
      1 tb Onion, grated
      1 ts Worchestershire Sauce
    1/4 ts Salt
      1 pk Unflavored gelatin in
           Water as directed
 
  Soak gelatin in water. Heat undiluted sop; add gelatin and stir well
  until dissolved. Mash cream cheese; add to soup and continue to heat
  until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna,
  and vegetables and seasonings. Mix well and put into a well-oiled
  mold. Enjoy! Source: Brigitte Sealing, Watertown, NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Snapper with Tomato Relish
 Categories: Fish, Cyberealm
      Yield: 6 servings
 
      2 tb Tapenade; (olive paste,
           -available at speciality
           -food shops
      1 tb Dijon mustard
      6    Snapper fillets; skinned
           -3 1/4 lbs
      2    Tomatoes; seeded, diced
      2 tb Fresh basil; chopped

MMMMM----------------NUTRITIONAL INFORMATION/SERV---------------------
        x  209 calories
        x  40 g protein
        x  3 g carbohydrate
        x  3 g fat
        x  71 mg cholesterol
        x  317 mg sodium
 
  1.  In cup, combine tapenade and mustard; mix well.
  
  2.  Preheat oven to 500F.  Grease jellyroll pan.  Fold ends of fillets
  under so each fillet forms a square; place in pan.  Spread tapenade
  mixture over fillets; bake 15 minutes or until cooked through.
  
  3.  Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 t each
  salt and pepper; mix.  Spoon over fillets.
  
  From:  McCall's August 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38885
  Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From:
  LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Linguine Tuna Salad
 Categories: Salads, Fish, Kooknet, Cyberealm
      Yield: 6 Servings
 
      7 oz Linguine, Broken In Half
    1/4 c  Vegetable Oil
      2 ts Sugar
      1 ts Seasoned Salt
     10 oz (1 Pk) Frozen Green Peas *
    1/4 c  Lemon Juice
    1/4 c  Chopped Green Onions
      1 ts Italian Seasoning
 12 1/2 oz (1 cn) Tuna, Drained
      2    Med. Firm Tomatoes, Chopped
 
  *    Thaw peas before using in this salad. Cook Linguine according to
  package directions, drain.  Meanwhile, in a large bowl, combine lemon
  juice, oil, onions, sugar, Italian Seasoning, and salt, mix well. Add
  HOT linguine; toss.  Add remaining ingredients; mix well. Cover;
  chill to blend flavors.  Serve on lettuce leaves and garnish as
  desired. Refrigerate leftovers.
  
  Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued Shrimp and Chicken
 Categories: Poultry, Fish, Cyberealm, Kooknet
      Yield: 2 Servings
 
      1 ts Minced Garlic
    1/2 ts Onion Powder
    1/2 ts Ground Cumin
    1/4 c  Melted Butter
    1/2 lb Medium Shrimp
      1 lb Boneless Chicken Breast
 
       Peel shrimp and cut chicken into 1 inch cubes.  Combine garlic,
  onion powder, cumin and melted butter.  Marinate shrimp and chicken
  while preparing grill.  String shrimp and chicken onto separate
  skewers. Cook about 5 inches above hot coals, allowing 5 minutes for
  shrimp and 10 minutes for chicken.  Turn once or twice while cooking
  and baste often with remaining marinade.
  
  Re-posted by Lois Flack, CYBEREALM BBS - KOOK-NET, (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bouillabaisse
 Categories: Fish, Italian, Ilink, Cyberealm
      Yield: 4 Servings
 
    1/2 c  Olive oil
    1/2 c  Onion, chopped
      1 tb Chopped garlic
    1/2 c  Chopped celery
      1 lb Tomatoes (canned)
      1    8-oz tomato sauce
      2 ts Salt
      1 tb Paprika
    1/2 c  Sherry or white wine
      2 c  Water
           Pinch of dried basic
      1    1/2 lb large or med shrimp
      3    Fish fillets, cut into 1-in
           Pieces
      1 lb Crabmeat, clams and scall
      4 md Lobster tails
 
  Put all ingredients, except the seafoods, in crockpot.  Cover and
  cook on HIGH for 2-4 hours.  Add seafoods, cover and cook an
  additional 3-4 hours on HIGH.
  
  Typed for you by: Loren Martin, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Delgado #2
 Categories: Fish, Ilink, Cyberealm, Italian
      Yield: 6 Servings
 
      1 lb Shrimp; peeled
      1 lb Fresh pasta, cooked al dente
      2 ea Green onions; chopped
      1 pt Heavy cream
    1/2 pt Half & half
      4 oz Butter; melted
      1 tb Salt
    1/4 ts Garlic powder
    1/4 ts Paprika
    1/4 ts Thyme
      1 ts Pepper
 
  Saute shrimp in butter until pink. Add cream and half-and-half and
  reduce slightly. Add all spices and green onions. Cook two to three
  minutes. Toss with hot pasta.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Monkfish with Spinach
 Categories: Cyberealm, Fish, Appetizers, Tv food
      Yield: 4 Servings
 
MMMMM--------------------FROM LINDA FIELDS AT-------------------------
           Cyberealm BBS 315-786-1120

MMMMM---------------------------SAUCE--------------------------------
  2 1/2 c  Heavy cream
      1 cl Garlic, chopped
      5    Flat chopped anchovy fillets
      1 lb Monkfish fillet 3" wide
    1/2 ts Salt
    1/3 c  Clarified butter
           Instant or granulated flour
     12 oz Fresh spinach

MMMMM----------------------TOMATO CONCASSE---------------------------
      2 md Tomatoes (1/2 lb) finely
           .minced
      1 ts Sherry vinegar
 
  This recipe makes 4 first course servings or 2 main course servings.
  
  Prepare the sauce;  Combine the heavy cream with garlic and
  anchovies. Boil this down until it gets thick--approximately 1 hour.
  If it seems too thick, thin it out with water, chicken stock or more
  cream.
  
  Cut the fillet into scallops and salt evenly on both sides.  Allow
  them to sit for a half hour so that they will drain.  After a half
  hour, dry off the liquid and brush off the salt.  Nick all around the
  edges of the fillets with a sharp knife.  This allows the fillets to
  stay flat and cook more evenly.
  
  Heat the clarified butter in a saute pan.  Coat the fillets with
  instant or granulated flour, and then saute in clarified butter.  The
  fillets should develop a crunch on the outside.
  
  Lightly steam the spinach and place on a plate.  Dry off fillets on a
  towel and place them on a nest of spinach.
  
  Combine the minced tomatoes and the sherry vinegar and place the
  mixture on top of the fish.
  
  Drizzle cream sauce on top of the tomato concasse and then drape the
  sauce around the plate.
  
  Wine suggestion:  A young, fruity Saint Amour Beaujolais from Georges
  DuBeouf.
  
  Source: David Rosengarten, "Taste" on the TV Food network Posted by
  Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Ala Tandy Pro
 Categories: Cyberealm, Fish
      Yield: 2 Servings
 
      2    Salmon steaks, 1" - 1 1/2"
           -thick
           Juice of 1/2 lemon
      4 tb Butter or margarine, melted
      2 tb Dill weed, ground
 
  This recipe is really simple. Rinse the salmon well, and place in a
  glass bowl. Juice the lemon over the fish and refrigerate for one
  half hour or so. Meanwhile, melt the butter or margarine and add the
  dill weed.
  
  Prepare a hot BBQ fire (or preheat oven to 400F), and grease the rack
  with non-stick spray (or prepare a baking dish in the same manner).
  
  Rinse the salmon again, and cover liberally with dill-butter mix and
  bake for 20 min. or grill. If you grill, usually grill 4 min. per
  side.
  
  "I might be so presumptious as to suggest a nice portion of Fettucini
  Alfredo, a few fresh green beans, cooked just until done a large
  bottle of Chenin Blanc, two candles, and a smile!"
  
  Source: Mike Perry (who works at Radio Shack Watertown), Cyberealm BBS
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1992
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Coconut Beer Batter Shrimp
 Categories: Cyberealm, Appetizers, Nets, Fish
      Yield: 8 Servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      1 tb Cayenne pepper
  2 1/4 ts Salt
  1 1/2 ts Sweet paprika
  1 1/2 ts Black pepper
  1 1/4 ts Garlic powder
    3/4 ts Onion powder
    3/4 ts Dried thyme
    3/4 ts Dried oregano

MMMMM-----------------------FOR THE SHRIMP----------------------------
      2    Eggs
  1 3/4 c  Flour
    3/4 c  Beer
      1 tb Baking powder
      4    Dozen medium shrimp, peeled
           -and deveined, about 2 lbs.
           Vegetable oil for frying
      3 c  Grated coconut (6 oz)
 
  1. Thoroughly combine the ingredients for the seasoning mix in a
  small bowl and set aside.
  
  2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking
  powder, eggs, and beer together in a bowl, breaking up all lumps
  until it is smooth.
  
  3. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix
  and set aside. Place the coconut in a separate bowl.
  
  4. Sprinkle both sides of the shrimps with the remaining seasoning
  mix. Then hold shrimp by the tail, dredge in the flour mixture, shake
  off excess, dip each in batter and allow excess to drip off. Coat
  each shrimp with the coconut and place shrimp on a baking sheet.
  
  5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook
  until golden brown about 1/2 to 1 minute on each side. Do not crowd
  the fryer.
  
  6. Drain on paper towels and serve immediately. Wonderful with warm
  orange marmalade.
  
  Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda
  Fields, Cyberealm BBS Watertown NY 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Fish Fillets
 Categories: Cyberealm, Nets, Fish, Low-cal
      Yield: 4 Servings
 
      2 tb Reduced calorie margarine
    1/4 c  Chopped scallions
    1/4 c  Chopped green peppers
      2    Slices white bread, crumbed
      1    Egg, beaten
    1/3 c  Chopped fresh parsley,
           -divided
    1/2 ts Salt
           Dash each nutmeg & redpepper
      4    Red snapper or flounder
           -fillets (5 oz each)
      1 tb Lemon  juice
 
  1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine;
  remove 1 tablespoon and set aside. Heat remaining margarine until
  bubbly and hot; add the scallions and bell pepper to skillet and
  saute over medium heat until vegetables are softened, about 3 min.
  Remove from heat and let cool slightly.
  
  2. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to
  the vegetables and mix well until ingredients are moistened. Spoon
  1/4 of the vegetable mixture over each fillet and roll fish to
  enclose. Transfer stuffed fillets, seam side down, to an 8 x 8 x 2
  baking pan, spoon any remaining ingredients over them. Drizzle
  reserved margarine over fillets and sprinkle each with 1/2 tb. lemon
  juice. Bake until fish flakes easily when tested with a fork, 15-20
  minutes. Serve sprinkled with remaining parsley.
  
  Source:  Weight Watchers New International Cookbook Posted by Fred
  Peters Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish a la Lyle
 Categories: Cyberealm, Fish
      Yield: 4 Servings
 
      3    Eggs
           Splash of milk
      1 pk Golden Dipt Breading Mix
      4 c  Bread crumbs
           Garlic powder, salt and
           -pepper to taste
           Vegetable oil to fry
      4    Fillets of fish (perch,
           -walleye pike, etc)
 
  "Here's my quick and dirty recipe to cook fresh fillets...
  
  Soak your fish in a pan of milk first, overnight if you have time.
  
  Mix the eggs in a bowl with just a splash of milk. Mix in equal
  portions Golden Dipt Fish Style breading and 4 cups of bread crumbs.
  Note -- do NOT read the Golden Dipt box, mix it dry with the bread
  crumbs.
  
  Add garlic powder, salt and pepper to taste. For older men (Pat) use
  more garlic powder... this really does help (g).
  
  Put about 3/4 inch of oil in a frying pan and heat for about 10
  minutes on medium/high or until water sizzles when splashed in the
  grease (carefully).
  
  Take your fillets from the pan of milk and dip it in the egg/milk
  mixture. Then take it from there to the dry batter and make sure that
  the entire fillet gets a good coating. Place it in the pan of hot oil
  until golden brown. After you have repeated the process for all of
  the fillets, eat your heart out!!"
  
  Source: Lyle Snyder, technical wizard of Cyberealm BBS Typed for you
  by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Originally
  posted on Cyberealm BBS July 23, 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: George Fassett's Poor Man's Lobster
 Categories: Cyberealm, Fish
      Yield: 1 Serving
 
 
  Text only:
  
  "If you like seafood, try this sometime. It's a fillet from the Monk
  Fish, and is usually available at most fresh seafood counters.
  
  The meat is translucent pink, with a darker purple membrane on one
  side. Cut off that membrane, and discard. Then cut the fillet into 1
  1/2 to 2 inch chunks.
  
  Bring a pan of water to a boil and drop the chunks into it. Count to
  10 then spoon back out. The meat will double in size and be a nice
  white color.
  
  Place chunks on a broiling pan and baste with melted butter (add lemon
  and/or garlic if desired). Broil on each side for about 5 minutes,
  until lightly browned.
  
  Cut into fork-sized pieces and dip into melted butter, just as you
  would lobster. A little milder flavor, but definitely is a good
  substitute, at a much cheaper price! Cook some cube steaks with this
  meal and call it Poor Man's Surf and Turf!"
  
  Source: George Fassett, Cyberealm BBS Originally posted: Aug. 14, 1992
  
  Typed in Meal Master format by: Linda Fields Cyberealm BBS Watertown
  NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Tomatillo Shrimp
 Categories: Cyberealm, Fish
      Yield: 1 Servings
 
      5 ea Tomatillo;
      1 ea Avocado;
      1 ea Green tomato;cored & quarter
      2 ea Garlic;cloves
      1 ea Jalapeno chili;seeded;
      1 x  Cilantro;sprigs;
      1 x  Salt;
      6 x  Mesquite chip;
    1/4 c  Safflower oil
    1/4 c  Butter
      2 tb Chili powder
      2 tb Fresh lemon juice
      1 lb Shrimp;large
 
  For green salsa: Husk, core and quarter tomatillos. Peel, pit and cut
  avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic
  in processor, using on/off turns. Transfer to heavy medium saucepan.
  Simmer until beginning to soften, stirring occasionally, about 3
  minutes. Pour mixture into blender. Add avocado, chili, cilantro and
  salt. Blend until smooth, stopping occasionally to scrape down sides
  of blender, about 3 minutes. (Can be prepared 1 day ahead and
  refrigerated.) Serve at room temperature or slightly chilled.
  
  Soak mesquite chips in water to cover 30 minutes and drain. Prepare
  barbecue grill with white-hot coals (or set gas grill on high).
  
  For marinade: Combine oil, butter, chili powder and lemon juice in
  small saucepan. Stir over medium heat until butter melts. Cool
  marinade slightly.
  
  Peel shrimp (leave tail on) and devein. Place in nonaluminum bowl. Add
  marinade, mixing to coat. Marinate 15 minutes, turning occasionally.
  Oil barbecue rack. Add mesquite to coals. Thread shrimp on skewers.
  
  Grill until shrimp turn opaque, about 1 1/2 minutes on each side.
  (Can be prepared 30 minutes ahead. Wrap in foil and keep at room
  temperature.) Serve with green salsa. *Available at Latin American
  markets. (The Fergusons)
  
  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Almond Fried Shrimp
 Categories: Cyberealm, Fish, Appetizers
      Yield: 4 Servings
 
      1 c  All purpose flour
      1 pn Salt
      2 c  Milk
      4 ea Eggs
     12 ea Uncooked jumbo shrimp
  1 1/2 c  Sliced almonds (5 oz)
      6 c  Vegetable oil
 
  Peel, devein and butterfly shrimp, leaving tails intact. Line large
  baking sheet with waxed paper. Place flour in medium bowl; add salt.
  Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in
  seasoned flour; shake off excess. Dip shrimp (not tails) in milk
  mixture. Press almonds over shrimp, coating all but tails. Place
  shrimp on prepared sheet. Curl tails up over shrimp. Freeze until
  firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover
  with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp
  from paper. Add frozen shrimp to oil in batches and cook until deep
  golden brown, about 3 minutes. Transfer to paper towels using slotted
  spoon. Let drain. Divide shrimp among plates. Serve with cocktail
  sauce, tartar sauce and lemon wedges.
  
  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Casserole Charleston
 Categories: Cyberealm, Casseroles, Fish
      Yield: 8 Servings
 
    1/2 lb Mushrooms; sliced
      2 tb Butter
      1 ea Onion; minced
      2 ea Tomatoes, chopped
    1/2 c  Half & Half
      2 tb Flour
    1/4 c  Sherry
      1 tb Worcestershire sauce
      3 lb Shrimp; cooked and peeled
    1/2 c  Buttered bread crumbs
      1 x  Salt and pepper to taste
    1/2 ts Paprika or to taste
 
  Saute mushroom in butter. Add onion and tomatoes and simmer for ten
  minutes. Blend Half & Half and flour and add along with sherry,
  Worcestershire, salt, pepper, and paprika, to taste. Add shrimp,
  cooked and peeled, and put in large buttered casserole. Top with
  crumbs and bake at 350~ until brown, about 20 minutes.
  
  Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: New Orleans Shrimp Creole
 Categories: Cyberealm, Fish, Main dish
      Yield: 6 Servings
 
      2 tb Butter
      2 tb Flour
      1 ea Onion; large, chopped
    1/4 c  Celery; finely chopped
      2 ea Garlic cloves; minced
      3 oz Tomato paste
      8 oz Tomato sauce
      1 ts Parsley; finely chopped
      3 c  Water
      1 ea Bay leaf
      1 x  Salt to taste
    1/4 ts Cayenne pepper
      2 c  Shrimp; peeled
 
  Melt butter in saucepan, stir in flour and cook until golden brown.
  Add onions and celery and saute until onions are clear and tender. Add
  remaining ingredients except pepper and shrimp. Simmer 55-60 minutes.
  Add shrimp and pepper. Cook 15-20 minutes. Serve over rice.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Charleston Shrimp Supreme
 Categories: Cyberealm, Fish, Main dish
      Yield: 6 Servings
 
      4 tb Butter
      4 tb Flour
  1 1/2 c  Milk
      1 ea Bay leaf
      1 ds Red pepper
    1/2 ea Juice of 1 lemon
      8 tb Tomato catsup
      4 tb Worcestershire sauce
      1 x  Salt & pepper to taste
      2 lb Shrimp; cooked
 
  Cream butter and flour. Add milk and make a thick cream sauce. Add
  remaining ingredients, except shrimp. Salt and pepper to taste. Add
  cooked shrimp and heat until very hot. Serve with rice.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp & Scallops in Wine Sauce
 Categories: Cyberealm, Fish, Main dish
      Yield: 12 Servings
 
      3 lb Medium shrimp; cleaned
      3 lb Bay scallops
      4 tb Butter
    1/2 c  Cornstarch
      4 ea To 6 cups milk - depending
           -upon desired consistency
  1 1/2 c  White wine
      6 c  White rice; cooked
 
  Cook shrimp and scallops until done; set aside; slowly melt butter in
  a saucepan adding cornstarch, then milk, stirring constantly; add
  wine, shrimp and scallops serve over rice. Yield 12 servings.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Herb Barbecued Shrimp
 Categories: Cyberealm, Fish
      Yield: 6 Servings
 
  1 1/2 c  Catsup
    1/2 c  White vinegar
      1 tb Gravy Mstr or Ktchn Bouquet
      1 ts Sugar
      1 ts Ground coriander
    1/2 ts Ground cumin seed
    1/4 ts Ground ginger
    1/8 ts Paprika
      1 x  Cayenne pepper to taste
      2 lb Lge shrimp; (20 -25 count)
      6 ea Bamboo skewers - soaked in
           -water for 30 min.
    1/4 lg Lemon; seeded and finely
           - minced, incldg rind
 
  Combine all ingredients except shrimp in a small saucepan; simmer 15
  minutes, stirring frequently; thread shrimp, interlapping, on skewers;
  grill 4-6" from hot glowing coals, 3-5 minutes, turning and brushing
  frequently with lemon mixture; DO NOT OVERCOOK!
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Delgado
 Categories: Cyberealm, Fish, Italian
      Yield: 6 Servings
 
      1 lb Shrimp; peeled
      1 lb Fresh pasta, cooked al dente
      2 ea Green onions; chopped
      1 pt Heavy cream
    1/2 pt Half & half
      4 oz Butter; melted
      1 tb Salt
    1/4 ts Garlic powder
    1/4 ts Paprika
    1/4 ts Thyme
      1 ts Pepper
 
  Saute shrimp in butter until pink. Add cream and half-and-half and
  reduce slightly. Add all spices and green onions. Cook two to three
  minutes. Toss with hot pasta.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Marinated Gingered Shrimp
 Categories: Cyberealm, Fish
      Yield: 1 Servings
 
MMMMM-------------------MAKES 60 TO 65 SHRIMP------------------------
  1 1/2 lb Frozen shrimp;shelled,devein
    1/4 c  Soy Sauce
      3 oz Ginger root; chopped
    1/4 c  Vinegar
      2 tb Sugar
      2 tb Sweet Sake (sherry o.k)
  1 1/2 ts Salt
      3 tb Green onion; thinly sliced
 
       Cook shrimp as directed on package. Drain. Arrange shrimp in
  single layer in glass or plastic 12x7 1/2x2 inch dish. Heat soy sauce
  to boiling. Add ginger root. Reduce heat. Simmer uncovered, until
  most of liquid is absorbed, about 5 minutes. Stir in vinegar, sugar,
  sake, and salt. Pour over shrimp. Cover and refrigerate at least 2
  hours. Remove shrimp from marinade with slotted spoon and arrange on
  serving plate. Garnish with green onion. ** BETTY CROCKER REGIONAL
  AND INTERNATIONAL RECIPES.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Hot Shrimp Cocktail
 Categories: Cyberealm, Appetizers, Fish
      Yield: 6 Servings
 
      1 c  Catsup
  1 1/2 tb Horseradish
      2 tb Lemon juice
      2 ts Chili powder
      1 ts Hot sauce
      1 ts Garlic powder
    1/2 ts Cayenne pepper
      1 lb Fresh shrimp, cooked drained
           -and cooled
 
  Combine catsup, horseradish, lemon juice, chili powder, hot sauce,
  garlic powder and cayenne pepper in a medium-size bowl. Mix well.
  Cover and refrigerate for 1 hour. Serve with shrimp. Yield: 1 1/2
  cups.
  
  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
  
  Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright
  1990
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Scotch Scallops
 Categories: Cyberealm, Fish
      Yield: 4 Servings
 
      1 lb Ground Beef
      2 tb Minced Onion
    1/2 c  Oil
    1/2 c  Milk
      1 ts Salt
    1/4 ts Pepper
 
  (The Scotch recipe featured is from a series of radio talks on "Menus
  of Allied Nations" in World War II.)
  
  Brown ground beef and minced onion in hot oil.  Then mix, stirring
  very little, with milk, salt and pepper.  Cover; simmer until meat is
  done (15 min.).  Serve hot on platter... in border of fluffy mashed
  potatoes.
  
  Allied tip:  All you have to do to make ground meat go further: mix
  it with Wheaties, bread or cracker crumbs, cooked rice, oatmeal,
  crushed zweiback crackers, and moisten with a little milk.
  
  From: Betty Crocker's Picture Cookbook, first edition (1950).
  
  Typed for you by: George Fassett, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Broiled Flounder
 Categories: Main dish, Cyberealm, Fish
      Yield: 4 Servings
 
      4 x  Double Filets of Flounder
      2 x  Eggs, separated
      1 pn Salt, Pepper, Dry Mustard
      1 c  Peanut Oil
      4 tb Pickle Relish
      1 tb Parsley, chopped
      1 tb Lemon Juice
      1 ds Tobasco
 
  1) Place the egg yolks in a blender, food processor or deep bowl.
  
  2) Blend in the salt, pepper and mustard. If blending by hand, use a
  small
     whisk.
  
  3) If using the machine, pour the oil through the funnel in a thin,
  steady
     stream with the machine running. If mixing by hand, add oil a few
  drops
     at a time, beating well in between each addition.
  
  4) When half the oil has been added, the rest may be added in a thin
     steady stream while beating constantly with a small whisk.
  
  5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg
     whites until stiff but not dry and fold into the mayonnaise created
     through step 4.
  
  6) Broil the fish about 2 inches from the heat source for about 6-10
     minutes, depending on the thickness of the filets.
  
  7) Spread the sauce over each filet and broil for 3-5 minutes longer,
  or
     until the sauce puffs and browns lightly.
  
  From the kitchen of Peggy and Bruce Travers, Cyberealm BBS
  Watertown,NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Swordfish Kebabs
 Categories: Main dish, Fish, Cyberealm
      Yield: 4 Servings
 
  2 1/4 lb Swordfish Steaks
      6 tb Olive Oil
      1 ts Oregano, chopped
      1 ts Marjoram, chopped
      1 x  Juice & rind from 1/2 lemon
      4 x  Tomatoes cut in thick slices
      2 x  Lemons cut in thin slices
           Salt and Fresh Ground Pepper
           Lemon Slices/Italian Parsley
 
  1) Cut the swordfish steaks into 2 inch pieces.
  
  2) Mix the olive oil, herbs, lemon juice and rind together and set it
     aside. Thread the swordfish, tomato slices and lemon slices on
  skewers,
     alternating the ingredients. Brush the skewers with the oil and
  lemon
     juice mixture and cook under a preheated broiler for about 10
  minutes,
     basting frequently with the lemon and oil. Serve garnished with
  lemons
     and parsley. From the kitchen of Peggy and Bruce Travers,
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fried Fish with Garlic Sauce
 Categories: Main dish, Fish, Cyberealm
      Yield: 4 Servings
 
      2 lb Fresh Anchovies or Whitebait
      1 c  All-purpose Flour
      5 tb Cold Water
      1 pn Salt
           Oil for Frying

MMMMM------------------------GARLIC SAUCE-----------------------------
      4 sl Bread, crusts trimmed
           (soaked in water for 10 min)
      4 cl Garlic,
           (peeled and roughly chopped)
      2 tb Lemon Juice
  4 1/2 tb Olive Oil
  1 1/2 tb Water (optional)
           Salt and Pepper
      2 ts Fresh Parsley, chopped
           Lemon Wedges for garnish
 
  1) Sift the flour into a deep bowl with the salt. Gradually stir in
  the
     water in the amount needed to make a very thick batter.
  
  2) Heat enough oil for frying in a large, deep pan. A deep-sided
  saute pan
     is ideal.
  
  3) Take 3 fish at a time and dip them into the batter together. Press
     their tails together firmly to make a fan shape.
  
  4) Lower them carefully into the oil. Fry in several batches until
  crisp
     and golden. Continue in the same way with all the remaining fish.
  
  5) Meanwhile, squeeze out the bread and put in a food processor with
  the
     garlic and lemon juice. With the processor running, add the oil in
  a
     thin steady stream. Add water if the mixture is too thick and dry.
  Add
     salt and pepper and stir in parsley by hand. When all the fish are
     cooked, sprinkle lightly with salt and arrange on serving plates
  with
     some of the garlic sauce and lemon wedges.
  
  From the kitchen of Pegyy and Bruce Travers, Cyberealm BBS Watertown
  NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fishfilet on Cabbage Salad
 Categories: Cyberealm, Fish
      Yield: 4 Servings
 
     22 oz Fish Filet
      6 tb Lemonjuice
    1/2    Cabbage head
      1    Pepper, red
      1    Pepper, yellow
      1 bn Thyme
      4 tb Olive Oil
      4 tb Flour
      2 oz Butter
           Black Pepper to taste
 
  1.Wash the fish, dry with papertowl and sprinkle with two tablespoons
  of the lemonjuice. 2.Clean the cabbage and cut into small
  stripes;blanch the cabbage in boiling saltwater for a couple
  minutes.Put in a colanfer and let drip dry. 3.Wash the bunch of thyme
  and rip off the leaves;discard the stems. 4.Clean and core peppers;
  slice into small stripes. 5.Mix the left over lemonjuice with the
  salt and pepper; beat in the oil and add the thyme leaves. 6.Mix the
  cabbage with the peppers and mix in the marinade and arrange on a
  platter. 7.Cut the fish in stripes and roll in flour and fry in the
  butter untill golden brown and serve, still warm, on the cabbage
  salad. Translated by Brigitte Sealing, Cyberealm BBS Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish with Capersauce
 Categories: Cyberealm, Fish
      Yield: 4 Servings
 
      2    Lemons,juice and grated peel
      2 tb Capers,chopped,finely
      2    Garlic Cloves, smashed
      8 tb Bread Crumbs
           Salt
           Pepper
      1    Egg
     22 oz Fishfilet
           Oil for frying
 
  1. Sprinkle fish with the lemonjuice. 2. Mix breadcrumbs with
  capers,garlic and lemon peel, add salt and pepper. 3. Mix egg in a
  dish; dip fish in it, then in the bread crumb mix until
     coated very good. 4. Heat oil and fry the fish crispy brown on both
  sides. Translated by Brigitte Sealing, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish with Vegetable Sauce
 Categories: Cyberealm, Fish
      Yield: 4 Servings
 
      9 oz Carrots,grated
      1    Egg
           Salt
           Pepper
           Curry powder
      5 tb Breadcrumbs
     22 oz Fish Filet
      2 tb Lemonjuice
           Oil for frying
 
  1. Sprinkle fish with the lemonjuice 2. Mix egg in a plate;add
  salt,pepper and currypowder to taste. 3. Put the breadcrumbs in
  another plate and the carrots in another. 4. Dip fish in egg first,
  than in the carrots and than in the breadcrumbs. 5.Heat the oil and
  fry fish crispy on both sides. Translated by Brigitte Sealing
  Cyberealm BBS Watertown NY 315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish filets with Winter Salad
 Categories: Cyberealm, Fish
      Yield: 1 Recipe
 
      2 oz Lettuce
  3 1/2 oz Radishes
      2 oz Red Onions
      4    Sage Leaves
      2 tb Wine Vinegar
           Salt
           Pepper
           Sugar ,to taste
      3 tb Oil
      6 oz Fish Filets
           Flour to coat
      1 oz Butter
 
  1.Clean the lettuce and the radishes;pat dry. Cut radishes into fine
    strips. 2.Peel onion and cut into fine strips. 3.Wash sage and chop
  finely. 4.Mix vinegar with the sage,salt,pepper and sugar to make it
  sweet and
    sour to taste.Mix in the oil;add the lettuce and onions and radishes
    and mix well. 5.Salt fish filets;roll in flour until well coated
  and fry in the
    butter ,on both sides about 4 minutes. 6.Put sald on a plate and
  arrange the fish on top,serve. 7.Serve with fresh bread and a dry
  white wine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Golden Fish Fillets
 Categories: Cyberealm, Fish
      Yield: 4 Servings
 
      1    Egg
      2 tb Prepared mustard
    1/2 ts Salt
           Instant potato flakes to
           -coat
  1 1/2 lb - 2 lbs white fleshed fish
           -fillets (sole, flounder,
           -perch, orange roughy)
           Vegetable oil
 
  Lightly beat together the egg, mustard, and salt in a shallow dish.
  Put the potato flakes in another shallow dish. Dip the fish fillets
  in the egg mixture; the roll in potato flakes to coat. Heat oil in a
  large skillet. Fry fish for 3-4 minutes on each side, until it is
  golden brown and flakes easily with a fork.
  
  Source: Mr Food Cookbook Typed for you by Linda Fields, Cyberealm BBS
  Watertown NY 315-786-1120
  
  Typists note: This is the absolute best fish recipe we've ever eaten!!
  Don't be fooled by the potato flakes. It's great!!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Broiled Northern Pike
 Categories: Cyberealm, Fish
      Yield: 4 Servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      4    (4 oz) northern pike fillets
           [" thick]
      2 tb Butter [melted]
      2 tb Worcestershire sauce
           Seafood seasoning mix
           [optional]
 
  1)      Place the fillets in a broier pan and por a mixture of butter
  and worcestershire sauce over them... Liberally sprinkle with the
  seasoning mix (if desired)... turning to coat each side... 2) Broil
  3" to 7" from the heat for 2 min. each side or until fish flakes
  easily...
  
  from BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN" AND COOKIN" cookbook
  and retyped for you with permission by Fred Goslin on Cyberealm Bbs in
  Watertown NY (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Italian Oven-baked Perch
 Categories: Cyberealm, Fish
      Yield: 4 Servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      2 c  Flour
    1/4 c  Seafood Seasoning Mix
           (recipe follows)
      2 md Eggs [beaten]
      1 c  Milk
      2 lb Perch fillets
      3 c  Italian bread crumbs
    1/4 c  Butter
 
  1)      Combine flour and seasoning mix in a shallow dish, mixing
  well... Combine egg and milk in another shallow dish... Coat the
  fillets with the flour, dip in the egg mix, then in the bread
  crumbs... 2) Brush butter on a large baking sheet, and place the
  coated fillets on it... Bake in a 350 oven for 15 min... or until
  the fillets are golden brown... Garnish with lemon wedges and
  parsley...
  
  Originally from Chef Bob Smith in Akron Oh. in "BILL SAIFF'S ROD &
  REEL RECIPES FOR HOOKIN' AND COOKIN' cookbook re-typed for you with
  permission by Fred Goslin on Cyberealm Bbs in Watertown NY (315)
  785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Poor Man's Shrimp
 Categories: Cyberealm, Fish, Appetizers
      Yield: 4 Servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
           Salt
      2 qt Cold water
      2 lb Salmon [cut into 1" cubes]
 
  1)      Add enough salt to the cold water to float an egg with the
  shell on and stirr in an additional  cup of salt... 2) Bring the
  water to a boil and add the salmon cubes... bring to a boil again,
  drain and serve with your favorite sauce...
  
  From Randy L. Riley in Carthage NY. originally published in "Bill
  Saiff's ROD & REEL Recipes for Hookin' & Cookin'" re-typed for you
  with permission by Fred Goslin on Cyberealm Bbs at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon and Potato  Pie
 Categories: Cyberealm, Fish, Main dish
      Yield: 4 Servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1 pk (11oz) Pastry mix
      2 lb Potatoes [peeled, sliced]
      4 lg Carrots [peeled, sliced]
      3 md Onions [sliced]
      2 tb Butter
    1/4 c  Butter
    1/3 c  Flour
    1/8 ts Paprika
  1 1/2 ts Salt
    1/4 ts Pepper
      2 c  Milk
      1 lb Cooked or canned salmon
      2 tb Butter
      1    Egg yolk
      1 tb Water
 
  1)      Prepare pastry mix using package directions... Roll onto
  floured surface, cut out circle to fit top of 2 qt. baking dish, then
  cut 3 2" circles from remaining pastry and set aside... 2) Cook
  potatoes and carrots in enough water to cover, in a large sauce pan,
  for 10 min. and drain... Saut the onion in 2 tb butter in a skillet
  for 5 min. until golden brown... 3) Melt  c butter in small saucepan
  and stir in the flour, paprika, salt and pepper... Blend in the milk
  and simmer over med. heat until thickened and smooth, stirring
  constantly... 4) Layer the potatoes/carrots, salmon, and white sauce
  ( at a time) in a greased baking dish... Dot the top with 2 tb
  butterand top with the pastry sealing the edges and brush with a mix
  of the egg yolk and water... 5) Cut the pastry circles in half and
  arrange on top of pie... Bake in a 350 oven for 30 to 40 min. until
  crust is brown and serve as a main dish... >>> Per Serving <<< Cal.
  592, prot. 19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles. 107.0
  mg, Potas. 1045.0 mg, Sod. 806.0 mg.
  
  From Ruth M. Morse, Henderson NY; Originally presented in "Bill
  Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for
  you with permission by Fred Goslin on Cyberealm Bbs (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Herring Pot
 Categories: Cyberealm, Fish
      Yield: 4 Servings
 
      8    Hering Filets
      2    Apples
      2    Onions
    1/2 c  Vinegar
      1 ts Peppercorns
      1 ts Juniperberries
      1 ts Pimentcernels
      1 ts Mustardseeds
      2    Bayleaves
      3 tb Suggar
      1    Onion
  3 1/2 oz Sweet Cream
  3 1/2 oz Sour Cream
 
  1. Cut the heringsfilets into bit-sized pieces. 2. Cut the 2 onions
  and the apples into fine sticks. 3. Mix the vinegar with the other
  finely chopped onion, the seasons and the
     sugar; bring to a boil and let simmer for 10 minutes. 4. Pour the
  liquid through a sieve and mix together with the creams. 5. Put the
  fish,apples and onions into a bowl and pour the cooled marinade
     over all. 6. Let stand, at least, one day in the fridge.
     Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Teriyaki Salmon Steaks
 Categories: Cyberealm, Fish, Main dish
      Yield: 6 Servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1 c  Teriyaki sauce
      1 tb Peanut oil
      3 tb Parsley [chopped]
      1    Clove garlic [crushed]
    1/2 ts Pepper [freshly ground]
      6    Salmon Steaks
 
  1)      Mix the first 5 ingredients in a bowl... then add the salmon
  steaks and let sand for 1 to 2 hours, turning the steaks every 20 to
  30 min... 2) Place the steaks on a sheet of heavy foil... Grill for 4
  to 5 min. basting with the sauce... Turn the steaks and grill for 3
  min. or until the steaks flake easily, basting with the sauce... 3)
  Serve hot or cold...
  
  From Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'...
  re-typed with permission by Fred Goslin on Cyberealm Bbs (315)
  785-8098
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pan Fried Brown Trout
 Categories: Cyberealm, Fish, Main dish
      Yield: 6 Servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      2 lb Brown trout fillets
  1 1/2 c  Pancake flour
      1 ts Salt
  1 1/2 ts Pepper [freshly ground]
    1/2 c  Peanut oil
 
  1)      Cut trout fillets into 2" to 3" pieces and roll in a mixture
  made with the flour salt and pepper, making sure to coat well... 2)
  Place in hot peanut oil in large skillit over med. high heat and cook
  for 1 to 2 min or until outside is crisp and the fish flakes
  easily... 3) Serve immediately over bed of watercress, or parsley,
  garnished with lemon wedges if desired...
  
  From "Bill Saiff's ROD & REEL Recipes for Hookin' and Cookin' and
  re-typed with permission by Fred Goslin on Cyberealm Bbs.in Watertown
  NY at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Easy Crab Imperial
 Categories: Cyberealm, Main dish, Fish
      Yield: 4 Servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      2 c  Crab meat [flaked]
      1 c  Mayonnaise
      4    Egg whites [stiffly beaten]
    1/4 ts Salt
    1/8 ts Pepper
    1/2    Bread crumbs
 
  1)      Mix the crab meat and the mayonnaise in a bowl, then fold in
  the egg whites, salt & pepper... 2) Pour into a greased baking dish,
  and sprinkle with the bread crumbs... 3) Bake in a 350 oven for for
       45    min.
  
  From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook
  and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown
  NY (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lobster Newburg from Fred Goslin
 Categories: Cyberealm, Main dish, Fish
      Yield: 4 Servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      4 c  Lobster meat [chopped]
    1/4 c  Butter
      1 ts Salt
    1/4 ts Pepper
      1 ds Cayanne pepper
      1 ds Mace
      1 c  Whipping cream
      3    Egg yolks [beaten]
 
  1)      Saut lobster meat in the butter, in a sauce pan for 5 min...
  and then add all of the spices, and then cook for 5 min... 2) Stir in
  the cream and the eggs, cook until thickened stirring constantly....
  May add sherry to taste, if desired...
  
  From "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin' cookbook
  and re-typed with permission by Fred Goslin CYBEREALM Bbs, Watertown
  NY (315)-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Creole Ala Fred
 Categories: Cyberealm, Main dish, Fish
      Yield: 10 Servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      1 c  Flour
      1 c  Oil
      2 c  Onions [chopped]
      1 c  Celery [chopped]
    1/2 c  Green bell Pepper [chopped]
      2    Cloves garlic [chopped]
      1 tb Salt
    1/2 ts Pepper
     28 oz Canned tomatoes [chopped
           .fine]
      2 cn (6oz each) tomato paste
      6 c  Water
      4 lb Shrimp [peeled & deveined]
 
  1)      In a skillet, brown the flour in the oil stirring
  constantly... Add the onions, celery, green peppers, garlic, salt,
  and pepper... Saut until the veggies are tender... 2) Add the
  tomatoes & tomatoe paste, mixing well... cook for 5 min. then add the
  water and simmer for 1 hour, and add the shrimp... Cook for 15 min...
  3) Serve over hot cooked rice... garnished with parsley and onion
  tops (if desired)
  
  From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook
  and re-typed with permission by Fred Goslin on Cyberealm Bbs in
  Watertown NY at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Etouffe ala Fred
 Categories: Cyberealm, Main dish, Fish
      Yield: 6 Servings
 
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
    1/2 c  Butter
      3 tb Flour
      1 c  Onion [chopped]
    3/4 c  Green onions tops [chopped]
      1 c  Celery [chopped]
      1 ts Paprika
  1 1/2 c  Water
      2    Chicken bullion cubes
      2 lb Shrimp [peeled & deviened]
           Black pepper to taste
           Cayenne pepper to taste
 
  1)      Blend the butter and the flour in a heavy skillet, cooking
  over low heat until dark brown, stirring constantly... Add in the
  onions green onion tops, and celery and cook until veggies are
  tender, stirring occasionally... 2) Add the paprika, water, and
  boullion cubes and simmer for 20 min... Add the remainder of the
  ingredients and simmer for 20 min more... 3)      Serve over hot
  cooked rice
  
  From "Bill Saiff's ROD & REEL Recipes for HOOKIN' & COOKIN' Cookbook
  and re-typed with permission by Fred Goslin on Cyberealm Bbs in
  Watertown NY at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Fish In Foil from Fred Goslin
 Categories: Cyberealm, Fish, Main dish
      Yield: 4 Servings
 
      1 lb Fish Fillets,Fresh or Frozen
    1/4 c  Lemon Juice
      1 ts Dill Weed
    1/4 ts Pepper
      1 ea Med. Onion, Thinly Sliced
      2 tb Margarine Or Butter
      1 tb Chopped Parsley
      1 ts Salt
      1 x  Paprika
 
  On 4 large buttered squares of heavy-duty aluminum foil, place equal
  amounts of fish.  In small saucepan, melt margarine; add lemnon juice,
  parsley, dill weed, salt and pepper.  Pour equal amounts over fish.
  Sprinkle with paprika; top with onion slices.  Wrap foil securely
  around fish, leaving space for fish to expand.  Grill 5 to 7 minutes
  on each side or until fish flakes with fork.  Refrigerate leftovers.
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp & Scallop Kabobs from Fred Goslin
 Categories: Cyberealm, Fish, Main dish
      Yield: 6 Servings
 
      1 lb Large Raw Shrimp
    1/2 c  Vegetable Oil
    1/4 c  Imported Soy Sauce If Avail.
      2 tb Chopped Crystalized GingerOR
      1 ts Onion Powder
      2 ea Small Zucchini, Sliced
      1 lb Sea Scallops, Cut In Half
    1/4 c  Lemon Juice
      2 ea Cloves Garlic Finely Chopped
  1 1/2 ts Ground Ginger
     16 oz (1 cn) Pinapple Chunks
 
  Peel and devine shrimp.  Drain pinapple chunks.  Use Imported Soy
  sauce if available for better taste.  Use domestic if that is all
  that is available.
  
  In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger
  and onion powder; mix well.  Add shrimp and scallops.  Cover;
  refrigerate 3 hours or overnight.  Place shrimp, scallops, pineapple
  and zucchini on bamboo skewers that have soaked 1 hour in water or on
  metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp
  are pink, basting frequently with marinade.  Refrigerate leftovers.
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Clam Casserole
 Categories: Cyberealm, Fish, Main dish
      Yield: 4 Servings
 
     32 ea RITZ crackers
      2 ea Eggs (beaten)
     10 oz Can of cream Mushroom soup
  2 1/2 c  Minced clams w/juice
    1/2 c  Milk
 
  Mix all together and pour into greased 2 qt. casserole. Crumble
  additional crackers on top.  Bake at 300F for 1 hour.
  
  From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tuscan Tuna Salad
 Categories: Fish, Salads, Cyberealm, Mexican
      Yield: 4 Servings
 
      1    Can (13 oz) white tuna
           Packed in water, drained
      1    Can (8 oz) dark red kidney
           Beans, rinsed and drained
      1 lg Tomato, seeded and diced
    1/2 c  Ripe olives, sliced
    1/2 c  Sliced green onions & tops
    1/2 c  Pace Picante Sauce
    1/3 c  Bottled Italian dressing
    1/2 ts Dried basil, crushed
      3 c  Shredded spinach leaves
 
  Combine tuna, beans, tomato, olives and onions in large bowl. Combine
  Pace Picante Sauce, dressing and basil in small bowl, mixing well;
  add to tuna mixture.  Toss lightly.  Chill.  Arrange spinach on
  serving plate; top with tuna mixture.  Serve with additional Pace
  Picante Sauce.
  
  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed
  for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baby Leeks with Tomato Confit
 Categories: Side dishes, Vegetables, Fish, Cyberealm
      Yield: 4 Servings
 
MMMMM-------------------------LEEK MOLDS------------------------------
     72    Baby Leeks

MMMMM-----------------------TOMATO GELATIN----------------------------
      1 pk Unflavoured Gelatin
    3/4 c  Cold Water
     16    Cherry Tomatoes, halved

MMMMM-----------------------TOMATO CONFIT----------------------------
      1 c  Chopped Onion
      2 tb Olive Oil
     32    Cherry Tomatoes, quartered
      2 tb Fresh Basil, chopped or
      1 ts Dried Basil
      2 tb Fresh Thyme, chopped or
      1 ts Dried Thyme
      1 ts White Wine Vinegar
           Salt and Pepper

MMMMM--------------------HERBED CREAM FILLING-------------------------
    1/4 c  Sour Cream
      1 tb Fresh Chives, chopped
           Salt and Pepper
     20    Prawns, cooked, shelled and
           Deveined
           Deep-Fried thin strips of
           Carrot, Zucchini, leek,
           & Eggplant for garnish
 
  Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in
  diameter and 2" deep. Linewith clear plastic wrap, smoothing out
  wrinkles as much as possible and leaving ends extended over tops of
  dishes.
  
  Trim off leek tops so leeks are about 5" long. Blanch leeks in large
  pot of boiling water 2 to 3 minutes until leeks are tender but still
  retain their shape. Plunge into ice water.
  
  Cut bottom portions of leeks in lengths the same height as the souffle
  dishes, about 2". Stand leek pieces on end around inside edge of each
  souffle forming a leek "shell," with white portions of leeks toward
  bottom of dish. Set aside.
  
  Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to
  soften. Puree 16 cherry tomatoes in food processor. Sieve to remove
  seeds and skins. Add tomato puree to gelatin mixture. Stir over
  medium heat until gelatin dissolves and mixture almost boils.
  
  Reserve half the gelatin mixture at room temperature. Divide remaining
  gelatin mixture among the 4 souffle dishes. Cover and refrigerate
  until set, about 1 hour.
  
  Tomato Confit: While molds are setting, in large skillet, saute
  chopped onion in hot olive oil over medium high heat until soft.
  
  Add quartered cherry tomatoes. Cook, stirring constantly, until
  tomatoes are very soft and form a saucelike consistency. Remove from
  heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste.
  
  Pour into bowl, and refrigerate to cool.
  
  Herbed Cream Filling: In small bowl, combine sour cream, chives, salt
  and pepper to taste.
  
  Assembly: Reserve half the tomato confit. Spoon remaining confit over
  set gelatin in souffle dishes.
  
  Top with a spoonful of cream filling in center, then cover with
  remaining tomato confit.
  
  Carefully spoon a layer of the remaining gelatin mixture atop each
  souffle.
  
  Cover and refrigerate 2 to 3 hours until set.
  
  To Serve: Gently loosen plastic wrap from sides of souffle with a
  knife. Lift gelatin molds out of souffles using extended ends of
  plastic wrap as "handles." Peel plastic wrap from sides.
  
  Lift molds off plastic wrap with a spatula and center each mold on a
  serving plate.
  
  Garnish each with 5 prawns and deep-fried vegetables, if desired.
  
  Source: Victoria Magazine, March 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon with Chantrelles
 Categories: Fish, Cyberealm
      Yield: 4 Servings
 
MMMMM----------------------COOKED MUSHROOMS---------------------------
      1 tb Unsalted Butter
     12 oz Chantrelle Mushrooms, sliced
           Lengthwise

MMMMM-----------------------POACHED SALMON----------------------------
     24 oz Salmon Fillets or Steaks,
           Cut 3/4" to 1" thick
    3/4 c  Fish Stock
    1/4 c  White Wine
      1 tb Shallots, chopped

MMMMM----------------------CHANTRELLE SAUCE---------------------------
      2 tb Lemon Juice
    1/2 ts Dijon Mustard
    1/4 c  Heavy Cream
           Salt and Pepper
           Chopped fresh chervil,
           Chives and Parsley
 
  Cooked Mushrooms: In a large skillet, melt butter over medium heat.
  Add chantrelles. Cover with a buttered round of waxed paper and lid.
  Cook 5 minutes until tender. Remove chantrelles with a slotted spoon,
  reserving pan juices. Set chantrelles aside.
  
  Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in
  skiller. Bring to a boil. Reduce heat to medium-low. Cover and simmer
  10-12 minutes until fish flakes in center of thickest part when
  tested with a fork. Using 2 spatulas, carefully turn fish over
  halfway through cooking time. Remove salmon with a slotted spatula,
  reserving pan juices. Cover salmon and keep warm.
  
  Chantrelle Sauce: Boil pan juices gently until reduced by half.
  Strain pan juices and return to skillet. Stir in lemon juice, mustard
  and cream. Add chantrelles. Boil gently until thickened slightly.
  Season with salt and pepper. Ladle sauce over salmon on serving
  plates. Sprinkle with herbs to garnish.
  
  Source: Victoria Magazine, April 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Emerald Dip and Shamrock Shrimp
 Categories: Appetizers, Dips, Cyberealm, Fish
      Yield: 8 Servings
 
MMMMM----------------------------DIP---------------------------------
      1 lb Spinach, stems removed, or
     10 oz Package Spinach
      2    Green Onions and Tops,
           Sliced
    1/2 c  Packed Parsley Sprigs
    1/2 ts Dried Dill Weel
    1/2 c  Plain Nonfat Yogurt
    1/2 c  Nonfat Sour Cream
    1/4 c  Nonfat Mayonnaise Dressing
      1 ts Anchovy Paste
    1/8 ts Ground Nutmeg
    1/8 ts Salt
      1 pn Ground White Pepper
      3 tb Fresh Lemon Juice

MMMMM---------------------------SHRIMP--------------------------------
      1 c  Parsley Sprigs
      1 c  Water
      2 tb Fresh Lemon Juice
      1    Clove Garlic, halved
      1 ts Dried Tarragon Leaves
    1/8 ts Cinnamon
    1/8 ts Salt
      1 lb Large Shrimp, in shells
           Vegetable Cooking Spray

MMMMM--------------------------CRUDITES-------------------------------
      2 c  Broccoli Florets
      4 oz Snow Peas
      2    Green Peppers, cut into
           Rings or strips
      1 md Zucchini, cut into spears or
           Sliced
 
  Dip: In a large pot, place spinach with water that clings from
  washing. Cook covered over mdium heat until completely wilted, about
  5-7 minutes. Drain and rinse immediately under cold water. Place
  spinach in strainer and press to extract as much liquid as possible.
  In a food processor, place spinach with green onions, parsley and
  dill weed; process to puree. Add remaining dip ingredients except
  lemon juice; process until smooth. Stir in lemon juice to taste.
  Refrigerate until ready to serve.
  
  Shrimp: In a blender, process all ingredients except shrimp and
  cooking spray until smooth. Let mixture stand in blender contantainer
  5 minutes, or until green part rises to top, leaving water
  below.Shell shrimp, leaving tails intact if desired. In a baking
  dish, arrange shrimp in a single layer; spray ightly with cooking
  spray, tossing to coat. Spoon parsley mixture evenly over shrimp,
  discarding water at bottom of container. Turn shrimp to coat with
  parsley mixture. Spray a large nonstick skillet with cooking spray;
  heat over medium-high heat. Add 1/4 of the shrimp and saute, turning
  over once, just until opaque in center, 1-2 minutes. (Be careful not
  to overcook.) Remove shrimp to plate. Wipe out skillet and repeat
  with remaining shrimp in three batches. Serve shrimp warm, room
  temperature or cold; refrigerate if not serving within one hour.
  Serve shrimp and dip with crudites arranged on a platter.
  
  Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol:
  90mg, Fiber: 2g, Sodium: 133mg. Dip: Calories: 45, Protein: 3g,
  Carbohydrate: 8g, Fat: .5g, Cholesterol: 5mg, Fiber: 1g, Sodium:
  207mg.
  
  Source: Medford Mail Tribune, March 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fishrolls with Peppers
 Categories: Cyberealm, Fish, Ethnic
      Yield: 4 Servings
 
     10    Pearlonions
      6 oz Butter
      5 tb Sherry
      1 bn Parsley
      2 tb Mustard, spicy
      8    Fishfilets
      4 sm Peppers, green, red,yellow
      2 sl White Bread
      1    Clove Garlic
 
  1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the
     sherry and season with salt and pepper to taste, and let it simmer
  for
     another 5 minutes. 2. Knead the rest of the butter with the finely
  chopped parsley and the
     mustard together. 3. Half the fishfilets lenghtwise and spread the
  mustard-butter-herb mix
     over them. Roll them up in little rolls. 4. Wash the peppers and
  cut in halfs and clean out the insides. 5. Put the onioncubes evenly
  in each pepperhalf and carefully set two
     fishrolls in each pepper. 6. Cut aluminum foil into sqares, big
  enough for the pepperhalfs, put a
     pepper on each and fold over and twist to close tightly. 7. Put on
  a hot grill for 20 minutes. 8. Toast the bread golden brown and rub
  it with the peeled garlic. Cut
     bread into little squares and put over the ready grilled peppers
  and
     serve.
  
     Out of "Die Actuelle" magazine
  
     Translated by Brigitte Sealing. Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crabcakes from Brigitte
 Categories: Cyberealm, Fish, Low-cal
      Yield: 4 Servings
 
    1/2 c  Scallions Tops,chopped
      2 tb Parsley, chopped
      2 tb Non-Fat Yogurt
      1 tb Lemonjuice
      1 tb Fat-free Majonnaise
      1 ts Worshestershire sauce
    1/2 ts Paprika
    1/4 ts Red Pepper
    1/4 ts Dry Mustard
      1 lb Lump Crab Meat
  1 1/4 c  Breadcrumbs, fresh
 
  1. In a large bowl, combine the scallions, parsley, yogurt lemon
  juice, majonnaise, worshestershire, paprika, pepper and mustard. 2.
  Remove any shell or cartilage from the crab. 3. Add the crab and 1/4
  cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or
  hands to coat the crab, being careful not to break the pieces. 5.
  Form 8 patties; coat them with the reminding bread crumbs, pressing
  the crumbs in place. 6. Place on a plate lined with waxed paper. 7.
  Refridgerate for 30 minutes or more. 8. Coat a baking sheet with
  non-stick spray. Place the patties on the sheet and bake at 350 F
  until cakes are golden, about 10-15 min.
  
  Out of "lose Weight Naturaly" cookbook Typed by Brigitte Sealing
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Portuguese Fisherman's Stew
 Categories: Stews, Main dish, Fish, Cyberealm
      Yield: 6 Servings
 
      3    Onions, sliced
    1/2 ts Garlic, minced
      2 tb Margarine
     16 oz White Beans, drained
      2 qt Water
      2    Bay Leaves
     16 oz Chicken Stock
     16 oz Stewed Tomatoes
  1 1/2 ts Thyme
      1 lb White Fish
    1/4 c  Lemon juice
    1/2 c  Water
 
  In a large soup pot, cook onions and garlic in margarine until onions
  are transparent, about 5 minutes. Add beans, 2 quarts water, bay
  leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce
  heat and simmer 30 minutes.
  
  In a seperate skillet, simmer fish in lemon juice and 1/2 cup water
  until fish flakes easily with a fork, 5-10 minutes.
  
  Drain lemon water; add fish to stew and heat thoroughly before
  serving.
  
  Source: Medford Mail Tribune, 16 November 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seafood Paella
 Categories: Cyberealm, Fish, Main dish
      Yield: 6 Servings
 
      1 lg Onion [chopped]
      2    Cloves garlic [chopped]
    1/4 c  Veg. oil
  1 1/2 c  Rice [uncooked]
    1/8 ts Saffron
      1    Bay leaf
      3 c  [or more] chicken broth
      1 lb Shrimp [peeled/deveined]
     18    Clams
     18    Mussels [washed]
      2 tb Pimentoes [chopped]
      1 c  Baby peas
 
  1)      Saut onions and garlic in the oil in a skillet `til tender,
  then add the rice and saffron and saut for 5 more min... Stir in the
  bay leaf and 2 cups of the broth and simmer, uncovered, for 10 min...
  2) Add the remaining broth and the shrimp, simmer for 5 min... add
  the clams and the mussels and any additional broth (if necessary)...
  Cook for 10 min... or `til the shells open... 3) Discard the shells
  and the bay leaf, adding the pimento and the peas... salt and pepper
  to taste... heat to desired serving temp... and serve...
  
  Cal... 449    Prot... 33.3    Carbo... 46.7    Fat... 23.7    Chol...
  158 Potas... 675    Sodium... 649
  
  Sourse... "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'
  cookbook Copied with permission by Fred Goslin on Cyberealm Bbs, home
  of KookNet in Watertown NY at (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Fra Diavolo
 Categories: Italian, Fish, Italian, Cyberealm
      Yield: 6 Servings
 
      2 ea Large onions, chopped
      4 ea Cloves garlic, chopped
      2 tb Olive oil
      1 ts Red pepper flakes
      1 ea Can Italian-style tomatoes
      1 ea Can Pasta-style tomatoes
      1 ea Can(29 oz) tomato sauce
      2 ts Sweet basil
      1 ts Mexican oregano
           1 pound shrimp, peeled
           Pasta of choice
 
  Saute onion and garlic in olive oil for 3 minutes; add remaining
  ingredients, except shrimp and pasta.  Simmer for 10 minutes.  Add
  shrimp and simmer until shrimp are translucent, about 4 minutes. Cook
  pasta of choice according to directions, drain, and top with sauce.
  We topped this dish with shredded cheddar cheese and black olives.
  Enjoy!
  
  Adapted and modified from Family Circle, June 28, 1994 by Loren Martin
 
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      Title: Scallops and Vegetables
 Categories: Fish, Vegetables, Cyberealm
      Yield: 4 Servings
 
      2 ea Strips bacon, cut up
    1/2 c  Onion, chopped
    1/2 lb Bay scallops
    1/2 lb Mushrooms, sliced
    1/2 lb Snow peas
      1 tb Dry sherry
      2 ts Cornstarch
      1 tb Water
      1 tb Lemon juice
    1/2 ts Salt
           Rice
 
  Brown bacon in skillet.  Drain on paper towels and save 1 tb fat in
  skillet.  Add onion and scallops and cook until scallops are white,
  about 3 minutes; remove and keep warm.  Add mushrooms, snow peas and
  sherry; cover and cook 3 minutes.  Combine cornstarch and water, add
  to skillet, and stir until thickened.  Stir in reserved bacon and
  scallops. Stir in lemon juice and salt.  Heat just to serving
  temperature and serve over rice.
  
  Adapted from Family Circle, June 28, 1994, by Loren Martin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Walnut Shrimp
 Categories: Fish, Kooknet, Cyberealm, Ethnic
      Yield: 4 Servings
 
      1 lb Medium shrimp, peeled and
           Deveined
           Coating:
      1    Egg white
      1 ts Salt
      2 ts Cornstarch
           Other ingredients:
    1/2 c  Peanut oil, for velveting
      2 ts Fresh ginger, finely chopped
      2 tb Fresh scallions chopped fine
    1/2 c  Walnuts, unsalted cashews,
           Or almonds, roasted
    1/2 ts Salt
      1 tb Hoisin sauce
      1 tb Rice wine
      6 tb Chicken stock
    1/2 ts Cornstarch mixed with 1/2
           Ts water
      1 ts Sesame oil
 
  Combine shrimp with coating ingredients in a bowl; mix well and
  refrigerate for 20 minutes.  Heat wok or large skillet until hot and
  add peanut oil. When oil is just warm, quickly add shrimp, stir to
  separate, and turn off heat.  Allow shrimp o sit in the warm oil for
  about 2 minutes; drain in a colander set inside a stainless steel
  bowl. Wipe the wok clean, return 1 1/2 tb of the drained oil to the
  wok, and add the ginger and scallions, stir frying for 30 seconds.
  Stir in the walnuts or cashews, salt, and continue to stir fry
  another 30 seconds. Return the shrimp to the wok with the remaining
  ingredients and stir fry another 2 minutes. Turn out onto a platter
  and serve at once. Serve with fried rice
  
  Modified from:  Great Food Without Fuss by Frances McCullough and
  Barbara Witt, Henry Holt and Company, New York, 1992 Typed by: Loren
  Martin for Cyberealm's KookNet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Walnut Chicken/Shrimp Stir-Fry
 Categories: Fish, Poultry, Ethnic, Kooknet, Cyberealm
      Yield: 6 Servings
 
      1 c  Walnut halves
      3 tb Soy sauce
      3 tb Cornstarch
    1/2 ts Salt
      1 ts Sugar
  1 1/2 lb Shrimp or skinned, boned
           Chicken breast cut into
           Strips
      2 tb Peanut oil
      3 ea Small heads chinese cabbage,
           Cut crosswise into 1/8 inch-
           Thick slices
      6 ea Stalks celery, cut into 2-
           Inch julienned pieces
      2 lg Onions, cut in half and
           Sliced thin
      1 lb Snow peas or sugar snaps
      1 ea 8 oz can sliced water
           Chestnuts, drained
    1/2 c  Chicken broth
      2 tb Fresh tarragon,chopped
 
  In small saucepan, boil walnuts in enough water to cover for 3
  minutes; rinse in cold water, drain and set aside.  In small bowl,
  combine soy sauce, cornstarch, salt and sugar and stir well.  Add
  shelled shrimp or chicken strips and toss to coat; set aside.  Heat
  large wok or skillet over medium-high heat; add1 tb of oil and all of
  the vegetables. Stir fry until tender-crisp, about 3 minutes. Remove
  vegetables and set aside. Add walnuts to wok and saute until lightly
  browned. Add a bit more oil if necessary. Add water chestnuts and
  saute for 1-2 minutes longer; combine walnuts and water chestnuts
  with reserved vegetables and set aside. Heat remaining oil until very
  hot. Remove shrimp or chicken from marinade, allow excess to drip
  off, and reserve marinade. Stir-fry shrimp or chicken strips until
  cooked through, 3-4 minutes.  Add chicken broth and reserved
  marinade. Cook until bubbling; return vegetables, walnuts and water
  chestnuts to wok. Toss and heat through.  Stir in tarragon and serve
  immediately over steamed rice or crisp noodles.
  
  Modified from:  Great Good Food by Julee Rosso, Crown Publishers,
  Inc., New York, NY, 1993. Typed by Loren Martin for Cyberealm's
  KookNet.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chive Potato Pancakes with Smoked Salmon and Golden Cavia
 Categories: Fish, Main dish, Cyberealm, Kooknet
      Yield: 6 Servings
 
      2 lb Russet Potatoes; peeled and
           -cubed
      1 md Onion; cut into chunks
      2 tb Matzo Meal; or All-Purpose
           -Flour
      2    Eggs; separated
      4 tb Fresh Chives; chopped
      2 ts Salt
    1/2 ts White Pepper
    2/3 c  Corn Oil; for frying
      6 oz Smoked Salmon; thinly sliced
      3 oz Golden Caviar
 
  Preheat oven to 325F. Place 2 large cookie sheets in oven to heat.
  
  Shred potatoes and onion in a food processor. Transfer contents of
  work bowl to a large bowl. Insert steel blade in processor. Return
  potato-onion mixture to work bowl and process until finely chopped.
  Set large strainer over medium bowl. Place potato and onion mixture
  in strainer and press firmly to extract liquids; reserve liquids.
  Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2
  tb chives, salt and pepper. Pour clear portion off reserved potato
  liquids, leaving thick paste at bottom of bowl. Add paste to potato
  batter. Beat egg whites until stiff but not dry; fold into batter.
  
  Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high
  heat. Drop 1 heaping tablespoon potato batter per pancake into hot
  oil; spread each to 3" diameter. Cook pancakes until bottoms are
  brown, about 4 minutes. Turn and cook until second sides are brown,
  about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat
  with remaining batter, adding more oil to skillet as necessary.
  
  Overlap pancakes on plates. Garnish with smoked salmon and caviar.
  Sprinkle with chives and serve.
  
  Source: Unknown Typed by Katherine Smith
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Sauteed with Zinfandel Butter
 Categories: Fish, Cyberealm, Kooknet
      Yield: 2 Servings
 
    1/4 c  Butter or Margarine
    1/4 lb Common Mushrooms; thinly
           -sliced or
    1/4 lb Angel Trumpet Mushrooms
    3/4 lb Salmon Fillet; skinless and
           -boneless, cut into 2 pieces
      2 tb Shallots; finely chopped
    2/3 c  Zinfandel Wine
           Chives for garnish
 
  Melt 1 tb of the butter in a 10-12" frying pan over medium-high heat.
  Add mushrooms and cook, stirring often, until they are lightly
  browned and liquid has evaporated, 6-9 minutes. Remove from pan and
  set aside. Add 1 more tb butter to pan, swirling until melted. Add
  salmon and cook, turning once, until fish is just slightly
  translucent or wet in thickest part (cut to test,) 7-10 minutes
  total. Remove from pan and keep warm.
  
  In frying pan, combine shallots and Zinfandel. Bring to a boil over
  high heat; continue to boil, uncovered, until mixture is reduced to
  about 1/2 cup, about 4 minutes. Reduce heat to low. Add remaining 2
  tb butter in one chunk and heat, stirring, until butter is melted and
  sauce is smooth.
  
  Place salmon on 2 warm dinner plates; top with mushrooms and chives.
  Spoon sauce over and around salmon.
  
  Per Serving: Calories: 472, Protein: 36 g, Fat: 34 g, Carbohydrate:
  5.6 g, Sodium: 317 mg, Cholesterol: 156 mg.
  
  Source: Unknown Typed by Katherine Smith
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shad in Mustard Crumbs
 Categories: Fish, Main dish, Cyberealm, Kooknet
      Yield: 4 Servings
 
  1 1/2 lb Shad Filets; skinless and
           -boneless
      6 tb Brown Mustard
      1 c  Seasoned Bread Crumbs
      2 tb Olive Oil
      1    Lemon; in wedges
 
  Brush shad filets with 3 tb of the mustard. Dredge in bread crumbs,
  then dab remaining 3 tb mustard over the breading. Dredge again in
  the bread crumbs. It's okay if the surface looks crumbly. Saute fish
  in olive oil until it flakes easily, about 4 minutes per side. Serve
  with lemon wedges.
  
  Per Serving: Calories: 515, Protein: 33 g, Carbohydrate: 24 g, Fat:
  29 g, Saturated Fat: 8 g, Cholesterol: 150 mg, Sodium: 910 mg.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fillet of Pompano with Rum Raisins
 Categories: Fish, Main dish, Kooknet, Cyberealm
      Yield: 4 Servings
 
      6 tb Unsalted Butter
    1/2 c  Raisins
    1/2 c  Dark Rum
     24 oz Pompano or Sole Fillets
           Salt
           Ground Pepper
    1/4 c  All-Purpose Flour
 
  Melt 4 tb butter in heavy small skillet over medium-high heat. Add
  raisins and rum and boil until liquid is reduced to 1/4 cup, about 4
  minutes. Remove from heat and keep warm.
  
  Season fillets with salt and pepper. Dredge in flour, shaking off
  excess. Melt remaining 2 tb butter in a heavy large skillet over
  medium-high heat. Add fillets and fry until cooked through, turning
  once, about 4 minutes. Transfer fish to plates. Spoon raisins and
  liquid over and serve.
  
  Source: Unknown Typed by Katherine Smith
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Charcoal Grilled Salmon with Spicy Black Beans
 Categories: Fish, Main dish, Cyberealm, Kooknet
      Yield: 4 Servings
 
    1/2 lb Black Beans; soaked
      1 sm Onion; chopped
      1 sm Carrot
    1/2    Celery Rib
      2 oz Ham; chopped
      2    Jalapeno Peppers; stemmed
           -and diced
      1    Clove Garlic
      1    Bay Leaf; tied together with
      3    Sprigs Thyme
      5 c  Water
      2    Cloves Garlic; minced
    1/2 ts Hot Pepper Flakes
    1/2    Lemon; juiced
      1    Lemon; juiced
    1/3 c  Olive Oil
      2 tb Fresh Basil; chopped
     24 oz Salmon Steaks
 
  Combine in a large saucepan the beans, onion, carrot, celery, ham,
  jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer
  until beans are tender, about 2 hours, adding more water as necessary
  to keep the beans covered. Remove the carrot, celery, herbs and
  garlic, and drain off the remaining cooking liquid. Toss the beans
  with the minced garlic, hot pepper flakes and the juice of 1/2 a
  lemon. Set aside.
  
  While the beans are cooking, combine the juice of a whole lemon,
  olive oil, and basil leaves. Pour over the salmon steaks, and
  refrigerate for 1 hour. Grill the salmon over a moderately high flame
  for 4-5 minutes per side, basting with some of the marinade every
  minute. Serve each steak with a portion of beans.
  
  Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat:
  23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber:
  8g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gulf Snapper with Avocado and Tomatillo Salsa
 Categories: Fish, Main dish, Cyberealm, Kooknet
      Yield: 4 Servings
 
      5    Tomatillos; husks removed
           -and coarsely chopped
    1/4    White Onion; peeled and
           -roughly chopped
      2    Cloves Garlic; peeled
      2    Serrano or Jalapeno Chilies,
           -stemmed, seeded, and
           -coarsely chopped
      1 c  Water
      1 tb Red Wine Vinegar
    1/2    Avocado; peeled and pitted
      1 sm Bunch Cilantro; chopped
      1    Lime; juiced
           Salt
           Ground Black Pepper
     32 oz Gulf Snapper Fillets
      4 ts Dried Oregano
           Vegetable Cooking Spray
      2    Limes; cut in wedges
           Sprigs of Fresh Cilantro
 
  Combine tomatillos, onion, garlic, chilies, water and vinegar in a
  saucepan. Bring to a boil and simmer for about 15 minutes. Transfer
  solid ingredients to a blender. Add avocado, chopped cilantro, lime
  juice, and 1 tb of the cooking liquid. Blend just until smooth,
  adding additional cooking liquid if necessary. Transfer to a
  saucepan, season with salt and pepper and heat through just before
  serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat
  a non-stick skillet with vegetable spray. Saute fish over medium-high
  heat until cooked, but not falling apart, about 4 minutes on each
  side.
  
  Presentation: Spoon a puddle of salsa onto 4 dinner plates and place
  snapper on top of sauce. Arrange line wedges on or around the fish;
  garnish with sprigs of cilantro and serve.
  
  Source: Unknown Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bass with Avocado Sauce
 Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet
      Yield: 4 Servings
 
      1 sm Ripe Avocado; coarsely
           -chopped
    1/4 c  Skim Milk
      1 tb Lime Juice
      1    Clove Garlic; minced
      1 ds Hot Sauce
      2 tb Lemon Juice
      1 tb Light Soy Sauce
      1 ts Lemon Rind; grated
      1 ts Dijon Mustard
     16 oz Bass Fillets
    1/3 c  Fine Dry Bread Crumbs
           Vegetable Cooking Spray
 
  Combine the first 5 ingredients in a blender; cover and process until
  smooth. Set mixture aside. Combine lemon juice and next 3 ingredients
  in a shallow dish; dip fillets in lemon juice mixture, and dredge in
  bread crumbs. Place on a baking sheet coated with cooking spray. Bake
  at 450F for 7 minutes; turn fillets over, and bake an additional 7
  minutes or until fish flakes easily when tested with a fork. Transfer
  fillets to a serving platter, and top with avocado sauce.
  
  Alternate Fish: Jumbo Cod, Orange Roughy, Grouper.
  
  Per Serving: Calories: 193, Protein: 23.6 g, Carbohydrate: 10 g, Fat:
  6 g, Cholesterol: 63 mg, Sodium: 332 mg.
  
  Source: Safeway's Nutritional Awareness Program Typed by Katherine
  Smith
 
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      Title: Broiled Catfish Steaks
 Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet
      Yield: 4 Servings
 
     16 oz Catfish Steaks
    1/4 c  No-Salt Added Tomato Sauce
    1/4 c  Vinegar
  1 1/2 ts Sugar
    3/4 ts Fresh Dill; minced
    1/8 ts Paprika
    1/4 ts Pepper
    1/2 ts Worcestershire Sauce
    1/2 ts Vegetable Oil
           Vegetable Cooking Spray
           Lemon Slices
           Fresh Dill Sprigs
 
  Rinse steaks under cold, running water; pat dry and set aside. Combine
  tomato sauce and next 7 ingredients in a small bowl; stir well. Brush
  half of mixture over 1 side of steaks. Coat rack of a broiler pan
  with cooking spray. Place steaks on rack; broil 4-5" from heat.
  Carfully turn fish over; brush with remaining tomato mixture. Broil
  an additional 6 minutes, or until fish flakes easily when tested with
  a fork. Garnish with lemon and dill, if desired.
  
  Per Serving: Calories: 150, Protein: 20.2 g, Carbohydrate: 6.9 g,
  Fat: 4.2 g, Cholesterol: 62 mg, Sodium: 78 mg.
  
  Source: Safeway's Nutritional Awareness Program Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fillet of Catfish in Wine
 Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet
      Yield: 6 Servings
 
    1/3 c  Golden Raisins
     24 oz Catfish Fillets
    1/4 c  All-Purpose Flour
    1/2 ts Dried Whole Sage
    1/2 ts Ground Pepper
           Vegetable Cooking Spray
      1 tb Margarine
      3 tb Lemon Juice
    1/4 c  Chablis; or other Dry White
           -Wine
    1/4 c  Dry Sherry
      1 tb Light Soy Sauce
           Fresh Sage Leaves
 
  Place raisins in a small bowl; add enough water to cover. Let stand 10
  minutes. Drain, and set aside. Rinse fillets with cold water, and pat
  dry. Combine flour, sage and pepper; dredge fillets in flour mixture
  to coat well. Coat a skillet with cooking spray; add margarine, and
  place over medium heat until margarine melts. Add fillets, lemon
  juice, and reserved raisins. Cover; reduce heat, and simmer 10
  minutes. Remove cover, and turn fillets.
  
  Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce
  heat, and simmer 5 minutes or until wine mixture is slightly
  thickened. Carefully transfer fillets and wine mixture to a serving
  platter. Garnish with sage leaves, if desired.
  
  Per Serving: Calories: 191, Protein: 21.1 g, Carbohydrate: 13.9 g,
  Fat: 5.4 g, Cholesterol: 62 mg, Sodium: 193 mg.
  
  Source: Safeway's Nutritional Awareness Program Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Filet of Sole Bonne Femme
 Categories: Fish, Main dish, Cyberealm, Kooknet
      Yield: 6 Servings
 
    1/2 c  Butter or Margarine
      2 tb Shallots or Green Onions;
           -chopped
      1 lb Mushrooms; chopped
      3 lb Sole Filets
  1 1/2 c  Dry White Wine
      1 tb Lemon Juice
      2 tb Parsley; chopped
      1 ts Salt
    1/4 ts White Pepper
  1 1/2 tb Flour
      1 c  Heavy Cream
 
  Grease a 12" skillet with 2 tb butter or margarine; sprinkle with
  shallots or green onions; add mushrooms. Fold filets in half or
  thirds; place in pan. Add wine and water to just cover filets. Add
  lemon juice, parsley, salt and pepper. Cover with a circle of wax
  paper with a small hole cut in the center. Bring to a boil. Reduce
  heat; simmer 3 minutes. Remove filets to a serving plate; keep warm.
  
  Blend flour and 1 tb butter or margarine (beurre manie.) Reduce
  liquid in skillet by half. Add beurre manie, a small amount at a
  time, stirring until sauce is smooth. Add cream; bring to a boil;
  correct seasoning. Remove from heat. Add remaining butter or
  margarine a little at a time, rotating skillet to effect a gradual
  melting. Pour over filets. Glaze quickly under the broiler or in a
  425F oven. (The purpose of the glazing is to improve the appearance
  of the dish, and could be omitted without changing the taste in any
  way.)
  
  Source: Unknown Typed by Katherine Smith
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Broiled North Sea Black Cod
 Categories: Fish, Main dish, Low-fat, Cyberealm
      Yield: 4 Servings
 
  1 1/2 lb Black Cod, Rock Cod, or Red
           Snapper Filets
      3 tb Regular Soy Sauce
      1 tb Dark Soy Sauce
      2 tb Rice Wine or Sherry
      1 tb Cilantro; finely chopped
      1 tb Celery; finely chopped
      2 ts Sugar
      1 pn Ground White Pepper
 
  Cut fish into serving-size pieces. Combine remaining ingredients in a
  glass baking dish. Add fish, turning to coat both sides. Cover and
  refrigerate, turning once, for 4-6 hours.
  
  Place fish on a rack in a foil-lined baking pan. Broil 4-6" from heat
  source for 4 minutes. Turn fish and broil 4-5 minutes longer, or until
  center of fish is opaque.
  
  Per Serving: Calories: 140, Protein: 26 g, Carbohydrate: 4 g, Fat: 1
  g, Cholesterol: 61 mg, Sodium: 1108 mg.
  
  Source: East Ocean Seafood Restaurant, Emeryville CA Typed by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon in Cabbage Leaves
 Categories: Fish, Main dish, Low-cal, Cyberealm
      Yield: 4 Servings
 
     12 oz Salmon Fillet
      2 tb Light Soy Sauce
      2 tb Dry Sherry
      1 tb Ginger; peeled and minced
      2    Cloves Garlic; minced
      4 lg Chinese Cabbage Leaves
    1/4 c  Green Onions; sliced
           -diagonally
      1 tb Fresh Cilantro; minced
    1/4 ts Salt
    1/8 ts Ground White Pepper
      2 tb Lemon Juice
 
  Cut fillet into 4 equal portions, and place in a shallow baking dish.
  Combine next 4 ingredients, stirring well; pour over salmon. Cover and
  marinate in refrigerator for 30 minutes. Blanch cabbage leaves in
  boiling water 30 seconds. Drain and rinse under cold water until
  cool; drain again.
  
  Combine green onions, cilantro, salt and pepper in a small bowl; set
  aside. Remove salmon from marinade; discard marinade. Place one
  salmon piece at base of each cabbage leaf. Sprinkle each with 1/4 of
  green onion mixture. Fold sides of cabbage over salmon, wrapping
  salmon like a package. Arrange salmon on a steaming rack. Place over
  boiling water; cover and steam 10-12 minutes or until fish flakes
  easily when tested with a fork. Transfer to a serving platter, and
  brush with lemon juice.
  
  Per Serving: Calories: 146, Protein: 20 g, Carbohydrate: 4.4 g, Fat:
  5.3 g, Cholesterol: 33 mg, Sodium: 290 mg.
  
  Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange Roughy with Basil and Peppers
 Categories: Fish, Main dish, Microwave, Cyberealm
      Yield: 4 Servings
 
      2    Red or Green Bell Peppers;
           -seeded and julienne sliced
      1 sm Onion; thinly sliced
      1 tb Fresh Basil; chopped or
      1 ts Dried Basil Leaves
    1/4 ts Ground Pepper
      1 lb Orange Roughy Fillets
      1 ds Paprika
      1    Lemon; cut in wedges
 
  Layer peppers and onion over bottom of a shallow 12 x 7"
  microwave-safe baking dish. Sprinkle with half of the basil and half
  the pepper. Cover dish with plastic wrap, leaving one corner open to
  vent. Microwave on HIGH (100%) setting for 2-3 minutes, or until
  vegetables are partially tender.
  
  Arrange fillets over vegetables, with thickest portions toward
  outside, and sprinkle with remaining basil and pepper. Dust lightly
  with paprika. Cover with vented plastic wrap and microwave 7-9
  minutes longer, or until fish flakes easily with a fork, rotating
  dish 1/2 turn after 4 minutes. Let stand, covered, 3 minutes before
  serving with lemon wedges.
  
  Source: Medford Mail Tribune, 26 July 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Fillets with Mustard Cream Sauce
 Categories: Fish, Main dish, Cyberealm
      Yield: 4 Servings
 
      2 tb Whipping Cream; chilled
      1 c  Dry White Wine
    1/4 c  Dry Vermouth
      3    Shallots; minced
      1 c  Whipping Cream
     24 oz Salmon Fillets
    1/4 c  Unsalted Butter; in pieces
      2 tb Dijon Mustard
    1/4 c  Fresh Chives; chopped
           Salt
           Ground Pepper
 
  Whist 2 tb cream in small bowl to soft peaks; cover and refrigerate.
  Combine wine, vermouth, and shallots in a heavy large skillet. Boil
  until liquid is reduced by half, about 5 minutes. Add 1 cup cream and
  bring to a boil. Reduce heat to low. Add fish fillets. Cover and
  simmer until just cooked through, about 10 minutes. Transfer fish to
  plates using a slotted spatula. Tent with foil to keep warm.
  
  Place skillet with poaching liquid over high heat. Boil until reduced
  to 3/4 cup, stirring occasionally, about 5 minutes. Reduce heat to
  low. Gradually add butter, whisking until melted. Add mustard and
  chives and whisk to blend. Remove sauce from heat. Fold in chilled
  whipped cream. Season with salt and pepper. Spoon sauce over fish.
  
  Source: Unknown Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red Snapper Florentine
 Categories: Fish, Main dish, Microwave, Cyberealm
      Yield: 4 Servings
 
     20 oz Frozen Chopped Spinach
      2 tb Onion; minced
  1 1/2 ts Lemon Juice
    1/2 ts Dijon Mustard
    1/4 ts Salt
    1/4 ts Ground Pepper
      1 lb Red Snapper Fillets
    1/2 tb Butter or Margarine
      1 ts Dried Parsley Flakes
    1/2 ts Paprika
 
  Place unopened spinach packages in microwave; cook at HIGH (100%)
  setting for 5-7 minutes, or until packages bend easily, rotating and
  turning over after 3 minutes. Turn spinach into a colander and drain
  well.
  
  Place spinach in an 8" round glass pie plate. Stir in onion, lemon
  juice, mustard, salt and pepper, then spread spinach mixture evenly
  over bottom of dish.
  
  Arrange snapper fillets over spinach. Dot with butter or margarine and
  sprinkle with parsley and paprika. Cover with plastic wrap, leaving
  one corner open to vent. Microwave on MEDIUM (50%) setting for 3-4
  minutes. Stir and rearrange spinach around edges of dish. Replace
  cover and microwave on MEDIUM (50%) setting 3-6 minutes longer, or
  until fish flakes easily. Serve with hot cooked rice.
  
  Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Poached with Tomatoes and Swiss Chard
 Categories: Fish, Main dish, Vegetables, Cyberealm
      Yield: 6 Servings
 
  1 1/2 lb Salmon Fillet; skinless
           Salt
           Ground Pepper
     12 oz Swiss Chard
      4 tb Olive Oil
      1 lg Onion; thinly sliced
  1 1/2    Inch Cube Ginger; slivered
      8    Canned Plum Tomatoes;
           -chopped
    1/2 c  Thick Coconut Milk
      2 c  Water
 
  Cut salmon fillet crossways into 6 pieces. Pull out bones. Season
  with salt and pepper; allow to stand for 20 minutes. Cut green leafy
  part from central stems of Swiss chard. Cut green into 1/4" strips.
  Cut stems into 1/8" strips.
  
  Heat oil in a very large frying pan over medium heat. Add onion,
  ginger and chard stems. Saute for 5 minutes. Add tomatoes and
  continue to saute for another 4-5 minutes. Add coconut milk and
  water, plus salt and pepper to taste. Simmer over low heat 1 minute.
  Add chard leaves. Add fish in single layer on sauce. Spoon some sauce
  over fish. Cover and simmer 5 minutes or until fish is cooked
  through. Serve fish with sauce and vegetables.
  
  Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chard-Wrapped Salmon and Duxelles
 Categories: Fish, Main dish, Cyberealm
      Yield: 2 Servings
 
    1/3 lb Mushrooms; commercial, wild,
           -or a mixture of both
      2 tb Butter
    1/2 c  Onion; finely diced
      1    Clove Garlic; minced
      1 pn Dried Savory; crumbled
      1 pn Pepper
    1/4 ts Salt
      2 tb Dry Sherry or Madeira
     12 oz Salmon Fillets; cross-cut
      4 lg Swiss Chard Leaves; stemmed,
           -blanched, rinsed in cold
           -water, drained and patted
           -dry
    1/2 c  Brown Veal or Poultry Stock
      1 oz Dry White Wine
 
  Finely dice the mushrooms (if using wild mushrooms with an interesting
  shape, cut them into long strips or wedges.) Melt 1 tb of the butter
  in a large non-stick skillet over medium-high heat. Add the mushrooms
  and onion and cook, shaking or stirring, until the mushrooms begin to
  wilt. Add the garlic, savory, pepper, and 1/8 ts salt. Cook until the
  liquid given off by the mushrooms is nearly gone, then add the sherry
  and cook until evaporated. Remove from heat, taste for seasoning, and
  set aside to cool.
  
  Remove any pin bones from the salmon fillets and season lightly with
  remaining salt and pepper. Lay out 2 chard leaves in opposite
  directions, slightly overlapping. Place a salmon fillet across the
  middle, skin side up (if the belly flap is especially long or thin,
  fold it double for a more compact, even shape.) Arrange 1/4 of the
  mushrooms mixture on each side of the salmon. Fold the near end of
  the leaves over the fish, tuck in the sides, then fold the whole
  thing over the remaining leaf, forming an envelope. Trim off the
  remainder of the leaf to form a neat package. Repeat with the
  remaining salmon fillet.
  
  Heat the stock and wine to a simmer in the same skillet used for the
  mushrooms. Place the salmon packages in the pan, seam side down,
  cover, and cook at a simmer until a skewer easily enters the center
  of the fish, 8-12 minutes depending on the thickness.
  
  Transfer the fish to plates, turn the heat under the skillet to high,
  and reduce the stock slightly. Swirl in the remaining butter, taste
  for seasoning, and pour over the fish.
  
  Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27
  g, Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber :
        2    g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish Citrus Salad
 Categories: Fish, Salads, Main dish, Cyberealm
      Yield: 4 Servings
 
MMMMM---------------------------SALAD--------------------------------
      1 lb Large Fish Fillets; such as
           -salmon, halibut or shark
           White Wine
      1 lg Onion; sliced and separated
           -into rings
      4 md Oranges; or
      2    Grapefruit
      2 md Avocados

MMMMM--------------------------DRESSING-------------------------------
    1/3 c  Olive Oil
    1/4 c  Grapefruit Juice
      1 ts Mustard
           Salt
           Ground Pepper
 
  Cut the fish fillets into 3/4" cubes. Poach the fish in the white wine
  along with the onion slices for about 8 minutes. Let them cool in the
  liquid, then strain it off.
  
  Peel the oranges and slice thinly crosswise. Remove the seeds. For
  grapefruit, peel and section, then cut the sections into 2 or 3
  pieces. Peel the avocados and cut into cubes. Toss the avocado in a
  bit of the grapefruit juice.
  
  To make the dressing, blend the oil, juice, and mustard. Salt and
  pepper to taste.
  
  To serve the salad family-style, toss the ingredients with the
  dressing and serve. For a fancier presentation, line the bottom of a
  salad plate with overlapping slices of orange, surround it with
  avocado cubes and pile the fish cubes in the center. Drape the onions
  over the fish and drizzle with the salad dressing.
  
  Per Serving: Calories: 516, Protein: 24 g, Carbohydrate: 21 g, Fat:
  39 g, Saturated Fat: 6 g, Cholesterol: 37 mg, Sodium: 73 mg, Fiber: 5
  g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta with Tuna
 Categories: Fish, Main dish, Italian, Cyberealm
      Yield: 4 Servings
 
      8 oz Tubular Pasta
      2 tb Olive Oil
      2 tb Onion; minced
      2 tb Flour
  1 1/4 c  Non-Fat Milk
      1 c  Frozen Peas; thawed
  6 1/2 oz Can Water-Packed Tuna;
           -drained
    1/3 c  Fresh Parsley or Basil;
           -chopped
    1/3 c  Green Onions; chopped
    1/4 c  Parmesan Cheese; grated
      1 dr Hot Pepper Sauce
 
  Cook pasta in a large pot of boiling water until al dente. Drain and
  return to warm pot. Put olive oil in saucepan and add onion. Saute
  until transparent. Stir in flour and cook for a few seconds and then
  whisk in milk. Stir constantly until this thickens. Add peas, tuna
  (shredded into chunks,) parsley, green onions, cheese and hot pepper
  sauce. Pour over pasta and stir gently to mix. Serve at once.
  
  Per Serving: Calories: 440, Fat: 4 g, Cholesterol: 41 mg, Sodium: 260
  mg.
  
  Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Malaysian Fish with Pears
 Categories: Fish, Main dish, Cyberealm
      Yield: 2 Servings
 
      1 lb Pan-Sized Trout; or other
           -white-fleshed fish
      2    Bartlett Pears; peeled,
           -seeded and quartered
      2 tb Dry White Wine
      2 tb Light Soy Sauce
    1/2 ts Sesame Oil
      1 ts Chile-Garlic Paste
      1 tb Rice Vinegar
    1/2 ts Granulated Sugar
      3    Green Onions; smashed and
           -slivered
      3    Quarter-Size pieces Ginger;
           -cut into matchstick pieces
      4    Cloves Garlic; peeled and
           -minced
      1 tb Lemon Grass; minced
    1/2 c  Cilantro Leaves; chopped
    1/2    Lime; in wedges
      6 c  Water
 
  Place the fish and pears in a glass pie plate. Combine remaining
  ingredients except cilantro, lime and water and stir to mix
  thoroughly. Pour the mixture over the fish. In a wok, or deep pot,
  bring water to a boil. Put the pie plate of fish on a steamer tray,
  cover and steam the fish over the simmering water until it's flaky,
  about 20 minutes.
  
  Serve the fish and pears on a bed of rice napped with the sauce in the
  bottom of the pie plate. Garnish with cilantro leaves and lime wedges.
  
  The choices among fish varieties in Malaysia boggles the mind. In the
  U.S. you can successfully repeat this dish using pan-sized trout,
  grouper, or other tender fleshed fish.
  
  Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steamed Fish with Fish Gravy
 Categories: Cyberealm, Kooknet, Fish, Ceideburg 2
      Yield: 4 Servings
 
      1    Whole red snapper or
           -similar fish, 2 to 4
           -pounds, gutted and split
           With the head on
      1    Lime
      1 ts Salt
      1 ts Freshly ground pepper
      8    Garlic cloves, minced
      2 tb White wine vinegar
      1    Fresh hot pepper, minced
      2 md Onions, thinly sliced
      1 sm Green pepper, thinly sliced
      1 lb Shrimp
      1    Fish head
      3 c  Water
      1    Stalk celery
      2 tb Vegetable oil
      1 c  Flour
      1    Bay leaf
    1/2 ts Thyme
 
  Here's one that I though you might like as it's African in origin.
  Looks pretty tasty to me!  Although it calls the fish "steamed" it
  would probably be more accurate to call it braised.
  
  Wash the fish with the juice of the lime.  Rinse, drain and pat dry.
  Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward
  toward the head.
  
  Make a mixture of the salt, pepper, 2 cloves of the garlic, the
  vinegar and a little of the minced hot pepper.  Grind to a paste. Rub
  the gashes and the inside surfaces of the fish with the paste. Place
  the fish in a flat glass baking dish and cover with the onions
  (reserving a few), the green pepper and the remaining garlic and hot
  pepper. Marinate for one hour.
  
  Meanwhile, shell the shrimp, reserving the shells.  Coarsely chop the
  shrimp and set aside.  Place the shells and the extra fish head in a
  large saucepan with the water, reserved onion and celery.  Simmer for
       15    minutes.
  
  Heat the oil in a large cast-iron skillet.  Shake the marinade off
  the fish and dredge the fish in flour.  Fry quickly, for 3 to 4
  minutes on each side, until golden brown but not done.  Lower the
  heat and add the marinade vegetables.  Pour in 2 cups of the
  fish-shrimp stock. Add the bay leaf, thyme and a little more salt and
  pepper. Cover and simmer gently for 15 to 20 minutes.  Remove the
  fish and vegetables with a slotted spoon to a serving dish.  Set
  aside and keep warm.
  
  Add 2 tablespoons flour to the skillet and stir.  Cook slowly,
  scraping the bottom of the skillet, until the gravy starts to
  thicken. Strain the gravy and return it to the now clean skillet. Add
  the shrimp and cook until they turn pink and the gravy is thick.
  Serve the shrimp gravy over the fish.
  
  Serves 4 to 6.
  
  From the "Family of the Spirit Cookbook:  Recipes and Remembrances
  from African-American Kitchens," by John Pinderhughes (Simon and
  Schuster. 1990).
  
  The author recommends that if you can't get another fish head,
  decapitate the fish and use it to make the stock.  Snapper is called
  for but he says that Hawaiian relatives of snapper ++onaga, opakapaka
  or ta'ape can be substituted as can Pacific rockfish.
  
  Posted by Stephen Ceideburg; January 23 1991. ---  KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920
  ======================================================================
  ==== Packet: CYBERLM Date: 12-11-94 (06:52) Number: 37 From: MICHAEL
  PROTHRO Refer#: NONE To: ALL Recvd: NO Subj: Some warm-up beverages
  Conf: (40) KN-BeverageC
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dilled Shrimp
 Categories: Appetizers, Fish, Kooknet
      Yield: 30 Servings
 
  1 1/2 c  Mayonnaise
    1/3 c  Lemon Juice
    1/4 c  Sugar
      3 lb Medium Shrimp; cooked
      1    Red Onion; thinly sliced
      2 tb Dried Dill
    1/2 c  Sour Cream
 
  In a large bowl, combine mayonnaise, lemon juice, sugar, sour cream,
  onion and dill. Stir in shrimp. Cover and refrigerate overnight,
  stirring once.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Stir-Fried Shrimp
 Categories: Fish, Main dish, Kooknet
      Yield: 2 Servings
 
    3/4 lb Medium Shrimp; peeled and
           -deveined
           Kosher Salt
    1/4 c  Dry Sherry; or Chinese Rice
           -Wine
      2 ts Ginger; minced
           Cornstarch
    1/2 c  Unsalted Chicken Stock
      2 tb Oil
           Salt
           White Pepper
      3 c  Vegetables; diced or sliced
           -Snow Peas, Sugar Snap Peas,
           -Water Chestnuts, Celery or
           -Bok Choy, Red or Green
           -Peppers, blanched Broccoli
           -Florets, Bamboo Shoots
 
  Sprinkle the shrimp with 1 ts Kosher salt, toss to distribute the salt
  evenly and let stand 1 minute. Rinse and drain. Repeat. Drain shrimp
  well and transfer to a small bowl. Add sherry or wine, 1 ts ginger
  and 1 tb cornstarch. Stir to combine and let stand 15 minutes.
  Dissolve 3/4 ts cornstarch in the chicken stock and set aside.
  
  Drain the shrimp and discard the marinade. Place a wok or a skillet
  over high heat and add 1 tb oil, the remaining ginger and a pinch of
  salt and pepper. When the ginger sizzles, add the drained shrimp and
  stir-fry just until they begin to stiffen and turn opaque. Remove.
  
  Add the remaining oil to the pan, add the vegetables and stir fry
  until heated through. Stir the stock mixture to dissolve the
  cornstarch and add it to the pan. Cook until the sauce is thick and
  glossy. Serve immediately.
  
  Note: This dish can be varied almost endlessly, according to the
  vegetables available. But not all the choices given here should be
  combined. One to 3 vegetables, carefully chosen for their
  compatibility with the shrimp and one another make a better dish than
  a jumble of colors and flavors. Favorite combinations include snow
  peas and water chestnuts, or red pepper, celery and bamboo shoots.
  
  Per Serving: Calories: 350, Protein: 30 g, Carbohydrate: 13 g, Fat:
  16 g, Saturated Fat: 3 g, Cholesterol: 207 mg, Sodium: 357 mg, Fiber:
        2    g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steamed Fish With Shrimp Gravy
 Categories: Fish, Main dish, Ethnic, Kooknet
      Yield: 4 Servings
 
      4 lb Red Snapper; (whole fish)
           -gutted and split with
           -head left on
      1    Lime
      1 ts Salt
      1 ts Ground Pepper
      8    Cloves Garlic; minced
      2 tb White Wine Vinegar
      1    Hot Pepper; minced
      2 md Onions; thinly sliced
      1 sm Green Pepper; thinly sliced
      1 lb Shrimp
      1    Fish Head
      3 c  Water
      1    Stalk Celery
      2 tb Vegetable Oil
      1 c  Flour
      1    Bay Leaf
    1/2 ts Thyme
 
  Wash the fish with the juice of the lime. Rinse, drain and pat dry.
  Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward
  along the head. Make a mixture of the salt, pepper, 2 cloves of the
  garlic, the vinegar and a little of the minced hot pepper. Grind to a
  paste. Rub the gashes and the inside surfaces of the fish with the
  paste. Place the fish in a flat baking dish and cover with the onions
  (reserving a few) the green pepper and the remaining garlic and hot
  pepper. Marinate for 1 hour.
  
  Meanwhile, shell the shrimp, reserving the shells. Coarsely chop the
  shrimp and set aside. Place the shells and the extra fish head in a
  large saucepan with the water, reserved onion and celery. Simmer for
       15    minutes.
  
  Heat the oil in a large cast-iron skillet. Shake the marinade off the
  fish and dredge the fish in flour. Fry quickly, 3-4 minutes on each
  side, until golden brown but not done. Lower the heat and add the
  marinade vegetables. Pour in 2 cups of the fish-shrimp stock. Add the
  bay leaf, thyme, and a little more salt and pepper. Cover and simmer
  gently for 15-20 minutes. Remove the fish and vegetables with a
  slotted spoon to a serving dish. Set aside and keep warm.
  
  Add 2 tb flour to the skillet and stir. Cook slowly, scraping bottom
  of skillet, until gravy starts to thicken. Strain gravy and return it
  to a clean skillet. Add shrimp and cook until they turn pink and the
  gravy is thick. Serve gravy over fish.
  
  Per Serving: Calories: 265, Protein: 35 g, Carbohydrate: 13 g, Fat: 7
  g, Saturated Fat: 1 g, Cholesterol: 131 mg, Sodium: 246 mg, Fiber: 1
  g.
  
  Source: "Family of the Spirit Cookbook: Recipes and Remembrances from
  African-American Kitchens," by John Pinderhughes (Simon and Schuster,
  1990)
  
  Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot and Sour Shrimp with Watercress and Walnuts
 Categories: Fish, Main dish, Ethnic, Kooknet
      Yield: 4 Servings
 
      1 lb Large Uncooked Shrimp;
           -peeled, deveined and
           -butterflied
      4 tb Dry Sherry
      1 tb Fresh Ginger; peeled and
           -grated
    1/2 c  Chicken Stock
      2 tb Soy Sauce
      2 tb Catsup
      1 tb Cornstarch
      1 tb Rice Vinegar
      1 tb Sugar
      1 ts Sesame Oil
    1/4 ts Cayenne Pepper
      6 ts Peanut Oil
      2 tb Walnuts; chopped
      3 bn Watercress; trimmed
      2 md Red Bell Peppers; cut into
           -1" squares
      2    Cloves Garlic; minced
      8    Green Onions; cut diagonally
           -into 1" pieces
 
  Combine shrimp, 2 tb Sherry and grated ginger in a large bowl. Cover
  and refrigerate 30 minutes. Mix remaining 2 tb Sherry, chicken stock,
  soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and
  cayenne pepper in a small bowl.
  
  Heat 2 ts peanut oil in a wok or heavy skillet over high heat. Add
  walnuts and stir-fry 1 minute. Transfer walnuts to a plate using a
  slotted spoon. Add watercress to wok and stir-fry until just wilted,
  about 1 minute. Divide watercress among plates. Add 2 ts peanut oil,
  bell peppers and garlic to wok and stir-fry 1 minute. Add remaining 2
  ts peanut oil, shrimp mixture and onions and stir-fry 1 minute. Stir
  stock mixture, add to wok and cook sauce until clear and thick,
  stirring frequently, about 2 minutes. Spoon sauce and shrimp over
  watercress. Sprinkle with walnuts and serve. Offer Lemon Ice Tea with
  the meal.
  
  Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Broiled Halibut with Wild Mushrooms and Spinach
 Categories: Fish, Main dish, Kooknet
      Yield: 4 Servings
 
MMMMM--------------------------HALIBUT-------------------------------
    1/4 c  Fresh Lime Juice
      1 tb Low-Sodium Soy Sauce
      2    Cloves Garlic; minced
      2 ts Peanut Oil
      2 ts Chicken Stock
      1 ts Green Onion; minced
    1/4 ts Red Pepper Flakes
      4    Halibut Fillets; about 5 oz
           -each, 1" thick
      1 c  Wild Mushroom of your choice
           -cut into pieces

MMMMM--------------------------SPINACH-------------------------------
      2 tb Chicken Stock
      1 tb Shallot; minced
      2    Cloves Garlic; minced
      2 bn Spinach; cleaned and
           -trimmed
           Pepper
 
  Combine the first 7 halibut ingredients in a small bowl. Place
  halibut in a baking dish. Pour marinade over halibut and refrigerate
  for 1 hour. Bring stock, shallot and garlic to boil in a large heavy
  skillet over high heat. Add spinach; cover and cook until spinach
  just wilts, about 2 minutes. Remove from heat. Season with salt and
  pepper. Cover and keep warm.
  
  Meanwhile, preheat broiler. Transfer halibut to broiler pan; reserve
  marinade. Broil halibut until just opaque on top, about 3 minutes.
  Turn halibut over and add mushrooms to broiler pan. Continue broiling
  until halibut is just cooked through and mushrooms are tender, about
        3    minutes.
  
  Bring reserved marinade to boil in heavy small saucepan. Drain
  spinach, if necessary, and divide among 4 plates. Top with halibut.
  Pour marinade over, and garnish with mushrooms and serve.
  
  Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cabbage Stuffed with Orzo and Shrimp
 Categories: Fish, Main dish, Kooknet
      Yield: 4 Servings
 
      3 tb Onion; finely chopped
      1 tb Garlic; minced
      2 tb Extra Virgin Olive Oil
    1/2 lb Shrimp; cleaned and cut
           -into chunks
      1 tb Fresh Dill; chopped
      1 tb Cilantro; chopped
      1 pn Cayenne Pepper
           Salt
           Pepper
  1 1/4 c  Orzo; cooked
      8 lg Cabbage Leaves; blanched
    1/2 c  White Wine
    1/2    Lemon; juice of
    1/2 c  Fish Stock
      4 tb Unsalted Butter
 
  Saute onion and garlic in the olive oil until softened. Add shrimp
  and cook until they just turn pink. Do not cook through. Remove from
  heat and add dill, cilantro, cayenne pepper, salt, pepper and orzo.
  Mix well and adjust seasoning.
  
  Place a blanched cabbage leaf on a work surface, concave-side up.
  Place 2 tb of the orzo mixture in the hollow of this leaf. Fold sides
  of the leaf over the filling and starting with the stem end roll the
  leaf up around the filling. Place the wrapped cabbage leaf seam-side
  down in a casserole. Wrap remaining leaves the same way.
  
  Pour the wine, lemon juice and stock over the top, cover and bake 1
  hour in a preheated 350F oven. Remove cabbage bundles to a warm
  serving platter. If a sauce is desired, reduce the liquid in the pan
  until slightly thickened. Swirl in the butter and serve over the
  cabbage rolls.
  
  Per Serving: Calories: 210, Protein: 12 g, Carbohydrate: 21 g, Fat: 8
  g, Saturated Fat: 1 g, Cholesterol: 70 mg, Sodium: 79 mg, Fiber: 2 g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Flounder with Herb Marinade
 Categories: Fish, Main dish, Barbeque, Kooknet
      Yield: 2 Servings
 
      3 tb Olive Oil
      2 tb Fresh Herbs; chopped
      1 ts Garlic; minced
    1/4 ts Salt
           Ground Pepper
      2 lb Flounder
 
  Combine oil, herbs, garlic, salt and pepper; set aside for up to 2
  hours. Dress or pan-dress the fish the fish, rinse well, and pat dry.
  Slash the thicker part of both fillets with 1 or 2 shallow diagonal
  cuts through the skin and into the meat. Set aside 1 tb marinade and
  rub the rest all over the surface of the fish and into the cuts. Set
  aside on a plate for 15 minutes.
  
  Build a medium-hot fire in a charcoal grill. Oil the grill rack and
  place fish dark-skin side down. Grill 4 minutes, or until skin
  releases easily from grill. Turn, baste with any marinade remaining
  on the plate, and continue grilling until a thin skewer easily
  penetrates thickest part of the fish, another 2-4 minutes.
  
  Per Serving: 305 calories, 51 g protein, 10 g fat, 2 g saturated fat,
  131 mg cholesterol, 327 mg sodium, no fiber, no carbohydrate.
  
  Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab Diablo
 Categories: Fish, Main dish, Kooknet
      Yield: 4 Servings
 
  1 1/4 lb Fresh Dungeness Crab Meat
      2 c  Heavy Cream
      1 lg Shallot; minced
      4 tb Dijon Mustard
      1 oz Brandy or Cognac
      1 pn Cayenne Pepper
      1 tb Parsley; chopped
      2 tb Pimento; chopped
    1/2 tb Butter
      1 tb Fresh Bread Crumbs
 
  In a heavy saucepot, gently saute minced shallot over moderate heat in
  butter for about 1 minute. Add heavy cream and reduce over moderate
  heat until only about 1 1/3 cups remain. In a mixing bowl, whisk
  together mustard with small amounts of the cream mixture. Add brandy,
  parsley, pimento and cayenne pepper.
  
  Preheat oven to 375F. Combine sauce with fresh crab meat and divide
  into four baking dishes. Sprinkle with bread crumbs and bake in the
  oven about 12 minutes or until hot and bubbling. Garnish with lemon
  and parsley. Serve with crusty French bread and a cool, crisp
  sparkling wine.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: James Barber's Pan Roasted Salmon W/Sweet Peppers and Gar
 Categories: Fish, Main dish, Kooknet
      Yield: 2 Servings
 
      2    Salmon Steaks
      1 tb Olive Oil
      2 md Red or Yellow Sweet
           -peppers (or combination),
           -coarsely diced
      3    Clove Garlic, thinly sliced
      1 tb Wine Vinegar
    1/3 c  Dry White Wine
    1/2 ts Dried Thyme
      1 pn Cayenne Pepper
           Salt
           Pepper
           Fresh Parsley, chopped
 
  A colourful vegetable mixture accompanies succulent salmon steaks for
  a quick and easy dish. Great with steamed rice.
  
  Heat the oil in a large frypan and saute the peppers and garlic over
  high heat for 1 minute, stirring constantly.  Add the vinegar, cook 1
  minute more, still stirring.  Push the peppers to the side of the
  pan, lay in the salmon, cook 30 seconds then turn over.  Add wine.
  Sprinkle with thyme, cayenne, salt and pepper, and spoon peppers over
  salmon. Put the lid on the frypan and cook over medium heat for 6
  minutes or until salmon flakes when fork-tested.  Sprinkle with
  parsley and serve.
  
  Source: B.C.'s Best Salmon Recipes. Typed by Bob Shiells Posted by
  Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHRISTMAS CRAB QUESADILLAS
 Categories: Fish, Appetizers, Kooknet, Christmas
      Yield: 8 Servings
 
    1/4 lb Butter or margarine,
           Divided
      1    Whole shallot (or 2 or 3
           Green onion), finely
           Minced
      1 ts Chopped fresh chives
    1/2 lb Lump crab meat, picked over
           To remove shells
      2 tb Sour cream
      1 ts Chopped fresh dill
           Salt, to taste
           Hot pepper flakes, to taste
      6    10-inch flour tortillas at
           Room temperature
    3/4 c  Grated Monteray Jack cheese

MMMMM-------------------------GARNISHES------------------------------
    1/2 c  (each) finely chopped red
           And green bell peppers
           Radicchio leaves, 3 per
           Plate
           Salsa
           Quacamole
           Sour cream
 
  Preheat the oven to 375F.
  
     Reserve 2 tablespoons of the butter.  Place the remaining butter
  in a sauce pan and melt over low heat.  Add the shallots and chives.
  Saute until translucent.  Remove from the heat and add the crab, sour
  cream, dill, salt and hot pepper flakes.  Mix well.
  
     Spread the crab mixture on one half of each tortilla.  Top with a
  sprinkling of the grated chese.  Fold the tortillas in half and place
  them on a baking sheet.  Brush the tops of the tortillas with the
  reserved butter.
  
     Bake in the preheated oven for about 5 minutes or until the tops
  are golden brown.  Let rest for 5 minutes before cutting into
  quarters.
  
     Place 3 small radicchio leaves on each plate.  Fill one with sour
  cream, one with quacamole, and one with salsa.  Place three triangles
  of quesadilla on each plate.  Sprinkle with a confetti of chopped
  green and red bell peppers.
  
  Serves 8.
  
     [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Citrus Shrimp and Scallops
 Categories: Low-cal, Low-fat, Fish, Cyberealm, Kooknet
      Yield: 4 Servings
 
    1/2 lb Fresh or frozen Scallops
    1/2 c  Orange juice
      1 ts Grated Gingerroot
    1/4 ts Ground Red Pepper
      1 x  Orange, cut in 8 wedges
      1 ts Finely shredded Orange Peel
      2 tb Soy Sauce
      1 x  Clove garlic, minced
     12 x  Fresh or frozen Pea Pods
 
  12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb
  total)
  
   Halve any large scallops. Place scallops and shrimp in a plastic bag
  set in a deep bowl. For marinade, combine orange peel, orange juice,
  soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal
  bag. Marinate in the refrigerator 30 minutes. Drain, reserving
  marinade.
   If using fresh pea pods, cook in boiling water about 2 minutes;
  drain. Or, thaw and drain frozen pea pods.
   Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto
  four 10-12" skewers alternately with scallops and orange wedges.
   Grill kabobs on an uncovered grill directly over medium-hot coals
  for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more
  or till shrimp turn pink and scallops are opaque. Brush occasionally
  with marinade.
  
  Broiler Directions: Place kabobs on the unheated rack of a broiler
  pan. Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes
  more or till shrimp turn pink and scallops are opaque. Brush
  occasionally with marinade.
  *********************************************************** Per
  serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105
  mg cholesterol, 305 mg sodium, 380 mg potassium.
  
  From Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ham & Shrimp Creole
 Categories: Main dish, Fish, Kooknet
      Yield: 6 Servings
 
      3 tb Butter
      2 c  Canned tomatoes
  1 1/2 c  Hot water or stock
      2 tb Onion flakes
      3 ts Salt
    1/2 ts Sugar
    1/8 ts Thyme
    1/2 lb Raw shrimp, peeled
      3 tb Flour
    1/4 c  Tomato paste
    1/2 c  Diced green pepper
      2 tb Chopped parsley
      2 ts Chili powder
    1/4 ts Garlic powder
      2 c  Diced, cooked ham
      1 ts Lemon juice
 
     Melt butter in a 2.5 qt heavy saucepan.  Remove from heat.  Blend
  in flour and cook over low heat until the mixture is a medium to dark
  brown. Remove from heat and add the next 11 ingredients.
     Simmer 20 minutes, covered.  Add ham, shrimp and lemon juice.  Cook
  uncovered, for 10 minutes or until shrimp turn pink.  Serve over hot
  cooked rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Baleares
 Categories: Fish, Appetizers, Kooknet
      Yield: 6 Servings
 
      3 tb Finely minced parsley
      3 tb Wine vinegar
      2 lg Garlic cloves, minced
      6    Anchovy filets, minced
    1/2 c  Olive oil
      2 sm Hot chili peppers
      1    Onion, finely minced
    1/2 c  Dry white wine
      8    Ripe tomatoes, peeled,
           -seeded & chopped
           Salt & freshly ground
           -white pepper
      2 lb Fresh raw shrimp, peeled
      1 tb Small well-drained capers
      1 c  Greek black olives, pitted

MMMMM--------------------------GARNISH-------------------------------
      1 ts Grated lemon rind
      2 tb Finely minced parsley
      2    Garlic cloves, minced
 
  In a mixing bowl combine the parsley, vinegar, garlic and anchovies
  and reserve.  In a large heavy skillet, heat the olive oil. Add the
  chili peppers and onion and cook until the onion is soft and lightly
  browned. Add the wine and bring to a boil. Reduce the liquid by half
  and add the tomatoes, salt and pepper. Cook until most of the tomato
  juice has evaporated.  Add the shrimp and cook for 5 to 7 minutes or
  until they turn a bright pink. Do not overcook them or they will get
  tough. Add the capers, olives and the parsley vinegar, garlic and
  anchovy mixture and heat through.  Correct the seasoning and pour
  onto a serving platter. Garnish with the grated lemon rind and
  additional parsley and garlic. Notes: This dish is usually served as
  an appetizer, but you may use it as a main course on a bed of saffron
  rice. From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla
  Meyers. Posted by Terri St.Louis-Woltmon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chilled Grouper Salad
 Categories: Salads, Fish, Main dish, Low-cal, Kooknet
      Yield: 4 Servings
 
    1/3 c  Light Cottage Cheese
    1/3 c  Light Mayonnaise
      3 tb Skim Milk
      2 ts Horseradish
      1 ts Lemon Juice
    1/8 ts Lemon Pepper
      1 c  Water
    1/2 c  Chablis
    1/2 ts Hot Sauce
      1 md Onion, sliced
      4    Strips Lemon Rind
      1 lb Grouper Fillet
    1/2 c  Carrot, shredded
    1/2 c  Tomato, chopped
      6 c  Romaine, shredded
 
  Process first 6 ingredients in the container of an electric blender
  or food processor until smooth, set aside. Combine water and next 4
  ingredients in a large skillet; bring to a boil. Cover, reduce heat,
  and simmer 5 minutes. Add fillet; cover and simmer 20 minutes or
  until fish flakes easily when tested with a fork.
  
  Gently remove fillet, and discard liquid. Cover and chill fillet 1
  hour. Flake fillet with a fork; arrange fillet, carrot, and tomato on
  a lettuce-lined serving platter. Serve with Horseradish dressing.
  Alternate fish: Jumbo cod, sea bass.
  
  Source: Safeway Nutritional Awareness Programme
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Manhattan-Style Seafood Stew
 Categories: Stews, Fish, Kooknet
      Yield: 4 Servings
 
      5 sl Bacon, chopped
  1 1/2 lg Onions, chopped
      5 lg Shallots or Green Onions,
           Chopped
  5 1/4 lb Cans Italian Plum Tomatoes,
           Drained
     24 oz Bottled Clam Juice
    3/4 c  Dry White Wine
      3    Bay Leaves
    1/4 ts Dried Red Pepper, crushed
      1 lb White Rose Potatoes, peeled,
           Quartered lengthwise, and
           Thinly sliced
           Salt
           Ground Pepper
  3 1/2 lb Clams, well scrubbed
    1/2 lb Sea Scallops, halved
           Crosswise
    1/2 lb Uncooked Medium Shrimp,
           Peeled and deveined, with
           Tails left intact
     30    Fresh Basil Leaves, thinly
           Sliced
      1 tb Lemon Peel, julienned
 
  Cook bacon in a heavy large pot over medium heat until fat renders,
  about 5 minutes. Add onions and shallots and saute until tender,
  about 8 minutes. Chop tomatoes in a food processor. Add to pot with
  clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes,
  stirring occasionally.
  
  Add potatoes to stew and simmer until tender, about 20 minutes.
  Season with salt and pepper. (Can be prepared 1 day ahead. Cover and
  refrigerate. Return to simmer before continuing.) Add clams to stew.
  Cover and simmer until clams begin to open, about 5 minutes. Add
  scallops and shrimp, cover and simmer until clams open and scallops
  and shrimp are cooked through, about 3 minutes. Discard and clams
  that do not open. Mix in half of basil. Transfer stew to a large
  serving bowl. Sprinkle with remaining basil and lemon peel.
  
  Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pizza with shrimp
 Categories: Appetizers, Fish, Cyberealm, Kooknet
      Yield: 1 Pizza
 
      1 ea Ready to bake pizza crust
     10 md Shrimp shelled & devained
      1 ea Red bell pepper seeded & cut
           -into thin strips
     10 ea Broccoli florets
     10 ea Cherry tomatoes
      6 oz Sorrento/precious mozzarella
           - cheese, chopped
      8 ea Black or green olives
      1 ts Olive oil
    1/4 c  Finely chopped sundried
           - sonsma tomatoes
 
   Steam broccoli for 5 minutes & immediately place in ice water to halt
  cooking & retain color. Brush pizza shell with olive oil; squeeze
  cherry tomatoes & spread on top with mozzarrella cheese. arrange
  shrimp, broccoli, peppers, sundried tomatoes & olives on pizza. Bake
  for 10 minutes at 450 degrees.
   Note this recipe calls for only black olives,But not being fond of
  black olives I replaced them with green olives.
   source: ERNEST & JULIO GALLO Gourmet pizza booklet.
   typed by: bud wall
  
   Posted by Michael Prothro, Mike's Resort BBS on Kook-Net recipe
  network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Herring Salad with Apples, Dill Pickles, and Horseradish
 Categories: Cyberealm, Kooknet, Salads, Fish
      Yield: 6 Servings
 
MMMMM----------------------FROM STEVEN HOKE---------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      8 lg Matjes herring fillets (1lb)
      1 c  Buttermilk
      1 c  Sour cream (or light sc)
    1/3 c  Plain non-fat yogurt
      1 md Onion, finely chopped
      2 md Tart apples, peeled, cored,
           .coarsely chopped
      2 md Dill pickles, minced
      1 tb Prepared horseradish
      1 tb Fresh lemon juice
      1 tb Sugar
           Salt, pepper to taste
 
  1. Lay the herring fillets in a shallow baking dish. Add the
  buttermilk, cover and marinate in the refrigerator overnight.
  
  2. On the next day, drain and rinse the herring fillets well, then
  cut into bite-size pieces. Place the herring in a shallow glass or
  porcelain baking dish.
  
  3. Combine the sour cream, yogurt, onion, apples, pickles,
  horseradish, lemon juice and sugar. Tast for lemon juice and sugar
  and add a bit more of each, if needed. There should be a light lemon
  flavor and just enough sugar to mellow the tartness. Season the sauce
  to taste with salt and pepper. Spoon over the herring, cover and
  marinate several hours in the refrigerator before serving.
  
  Posted by Steven Hoke, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Steaks Vinaigrette
 Categories: Fish, Kooknet, Cyberealm
      Yield: 4 Servings
 
      1 tb White wine vinegar
      2 ea Oranges, juiced
      2 ea Limes, juiced
      4 ea Cloves garlic, sliced
    1/4 c  Olive oil
    1/4 c  Fresh cilantro, chopped
           Salt and pepper to taste
      4 ea Salmon steaks, 8 ounces each
 
  Combine vinegar, orange and lime juices and garlic in mixing bowl.
  Whisk in the olive oil, cilantro and salt and pepper.  Place salmon
  steaks in shallow non-reactive container and pour the vinaigrette
  over the salmon; marinate for 60 minutes, turning once.  Preheat
  broiler and broil steaks until cooked through, approximately 5
  minutes per side. Serve with 1 tablespoon of vinaigrette drizzled
  over each steak.
  
  From Loren Martin, Cyberealm BBS and home of Kook-Net 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon-Coated Fillets
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 Servings
 
    1/4 c  Butter (or marg.)
      2 ts Lemon juice
     16 oz Fish fillets; thawed
           Salt; to taste
           Pepper; to taste
    3/4 c  Breadcrumbs, seasoned dry
           Paprika
           Lemon slices; opt.
           Parsley sprigs, fresh; opt.
 
  Place butter in a 1-cup glass measure.  Microwave at HIGH for 30
  seconds or until butter is melted.  Stir in lemon juice.
  
  Sprinkle fillets with salt and pepper; brush both sides of each with
  butter mixture.  Gently dredge fillets in breadcrumbs, and sprinkle
  with paprika. Arrange fillets in a 12x8x2" baking dish with thicker
  portions to outside (thinner portions may overlap if necessary).
  Cover with waxed paper.
  
  Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking. Garnish
  with lemon slices and parsley, if desired.
  
  SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Poached Fish in Creamy Sauce
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 Servings
 
      3 tb Water
      2 tb Wine, dry white
      1 md Carrot; cut into 1/2" pieces
           -(about 1/2 cup)
      1    Celery stalk; cut into 1"
           -pieces (about 1/2 cup)
      1 md Onion; sliced and separated
           -into rings
    1/2    Lemon; sliced
      3    Peppercorns
      1    Bay leaf
      2 tb Parsley, fresh; chopped
    1/8 ts Salt
     16 oz Fish fillets; thawed
           Breadcrumbs, seasoned dry
           Paprika

MMMMM---------------------CREAMY SWISS SAUCE--------------------------
      3 tb Butter (or marg.)
      3 tb Flour, all-purpose
    1/4 ts Salt
    1/8 ts Pepper, white
      1 c  Half-and-half
    1/2 c  Fish stock; reserved
    3/4 c  Cheese, Swiss; shredded(3oz)
 
  Combine first 10 ingredients in a 12x8x2" baking dish; stir well,
  being sure vegetables are evenly distributed in dish.  Cover with
  clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until
  vegetables are crisp-tender
  
  Arrange fish fillets over vegetables with thicker portions to outside
  of dish (thinner portions may overlap, if necessary).  Cover and
  microwave at HIGH for 3 to 5 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking.  Remove
  fish fillets, and keep warm.  Strain fish stock, and discard
  vegetables. Add enough water to fish stock to measure 1/2 cup; use to
  prepare Creamy Swiss Sauce.
  
  Return fillets to baking dish; spoon sauce over fillets.  Sprinkle
  with breadcrumbs and paprika.  Cover and microwave at MEDIUM for 2 to
        3    minutes or until bubbly.
  
  Creamy Swiss Sauce: Place butter in a 1-quart glass measure or
  casserole dish.  Microwave at HIGH for 30 seconds or until butter
  melts; blend in flour, salt, and pepper. Gradually add half-and-half
  and fish stock, stirring well.
  
  Microwave at HIGH 2-1/2 minutes; stir well.  Microwave at HIGH for
  1-1/2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1
  minute intervals.  Add cheese, stirring until melted. Yield: about 2
  cups.
  
  SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fish Fillets Au Gratin #2
 Categories: Main dish, Casseroles, Fish, Kooknet, Cyberealm
      Yield: 6 Servings
 
      6 tb Butter (or marg.)
      1 c  Onion; chopped
    1/2 c  Celery; chopped
    1/2 c  Green pepper; chopped
      6 tb Flour, all-purpose
  1 1/2 c  Milk
  1 1/2 ts Salt
      1 ts Pepper
    1/4 ts Thyme
        ds Hot sauce
      1 lb Fish fillets; thawed
      1 c  Breadcrumbs
    1/2 c  Cheese, Cheddar; shredded
 
  Melt butter over low heat in a saucepan; saute onion, celery, and
  green pepper until tender.  Blend in flour, stirring well.  Gradually
  add milk, stirring constantly.  Cook over medium heat, stirring
  constantly, until smooth and thickened.  Add salt, pepper, thyme and
  hot sauce, blend well.
  
  Place fish fillets in a buttered 8" square baking dish; cover with
  sauce. Combine breadcrumbs and cheese; sprinkle over sauce.  Bake at
  450 degrees for 20 to 25 minutes or until fish is done.
  
  SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crunchy Fried Fillets
 Categories: Main dish, Fish, Kooknet, Cyberealm
      Yield: 4 Servings
 
           Salt
      1 lb Perch fillets; thawed
           Flour, all-purpose
      1    Egg; beaten
      3 tb Water
     25    Crackers, saltine; to 30
           Oil, salad; hot
 
  Lightly salt fillets; dredge each in flour.  Beat egg and water; dip
  floured fillets in egg mixture.  Coat well with cracker crumbs,
  pressing crumbs into fish.  Fry fillets in hot oil over medium heat
  until browned. Drain on absorbent paper.
  
  SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fillet of Fish Amandine
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 Servings
 
    1/4 c  Butter (or marg.)
    1/4 c  Almonds; sliced
  1 1/2 ts Lemon juice
     16 oz Fish fillets; thawed
           Salt; to taste
           Lemon slices; opt.
           Parsley sprigs; opt.
 
  Place butter, almonds, and lemon juice in a 12x8x2" baking dish.
  Microwave at HIGH for 6 to 8 minutes or until almonds are golden,
  stirring twice. Remove almonds with a slotted spoon, reserving butter
  mixture in baking dish; set almonds aside.
  
  Sprinkle fillets with salt, and coat with butter mixture.  Arrange in
  dish with thickest portion to outside (thinner portions may overlap,
  if necessary). Cover with clear plastic wrap.
  
  Microwave at HIGh for 2 to 4 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking.
  Carefulle remove fish to a serving platter; spoon almonds over top.
  
  SOURCE: Southern Living Magazine, May 1980. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sweet-And-Sour Fish #2
 Categories: Main dish, Fish, Microwave, Kooknet, Cyberealm
      Yield: 4 Servings
 
      3 tb Cornstarch
    1/4 c  Water; cold
      8 oz Tomato sauce
      8 oz Pineapple chunks; undrained
    1/2 c  Sugar, brown; firmly packed
    1/3 c  Vinegar, red wine
    1/4 c  Onion; chopped
      1 sm Green pepper; cut in 1/2"
           -strips
     16 oz Fish fillets; thawed
 
  Combine cornstarch and cold water in a 2-quart glass measure or deep
  casserole dish, stirring well to dissolve cornstarch.  Add the tomato
  sauce, pineapple chunks, brown sugar, vinegar, onion, and green
  pepper; stir well to dissolve the sugar.
  
  Microwave at HIGH for 4 minutes, stirring once; then stir well at end
  of cooking period.  Microwave at HIGH for 4 to 6 minutes or until
  thickened and bubbly, stirring at 1-minute intervals.
  
  Arrange fillets in a 12x8x2" baking dish with thicker portions to
  outside of dish (thinner portions may overlap, if necessary).  Pour
  sauce evenly over fillets. Cover with waxed paper; microwave at
  MEDIUM HIGH for 7 to 9 minutes or until fish flakes easily when
  tested with a fork, giving dish one half-turn during cooking.
  
  SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Shark with Barbecue Sauce
 Categories: Fish, Kooknet
      Yield: 6 Servings
 
      2 lb Shark steaks
           -or other firm-fleshed fish
      2 tb Butter
    1/3 c  Chopped onion
      1    Clove garlic; minced
    1/2 c  Water
    1/4 c  Vinegar
      2 tb Brown sugar
      1 ts Worcestershire sauce
    1/2 c  Catsup
 
  Rinse shark with cold water; pat dry with paper towels.  Set aside. In
  medium saucepan, melt butter.  Add onion and garlic; saute until
  tender but not browned.  Stir in remaining ingredients.  Bring to
  boil, stirring frequently.  Reduce heat and simmer for 10-15 minutes
  until sauce is thickened.  Remove from heat.  Baste shark with sauce.
  Place on well-greased grate 4-5 inches from hot coals and cook 4-5
  minutes. Baste and turn; cook an additional 4-5 minutes, or until
  shark flakes when tested with a fork.  Makes 6 servings.
  
  NOTE: Shark may be broiled on a well-greased broiler pan 5-6 inches
  from source of heat.  Follow grilling times and directions.
  
  A West Coast Fisheries Development Foundation recipe.
  
  Posted by Bob Hogan, head chef at MBOTVM BBS, Wichita KA and
  participant at Kooknet, 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Bisque
 Categories: Fish, Main dish, Low-cal, Kooknet
      Yield: 4 Servings
 
      1 lb Large shrimp, peeled and
           - deveined
      1 lg Onion, finely chopped
      2    Ribs celery, finely chopped
      1 tb Unsalted butter
      1 md Red Bell pepper,finely diced
      2    Cloves garlic, finely minced
    1/4 c  All-purpose flour
      2 ts Sweet paprika
      2 tb Tomato paste
      1 qt Low-sodium chicken broth
  2 1/2 oz Butter buds
    1/2 c  Cream sherry
      2    Whole bay leaves
    1/4 ts Thyme
    1/2 ts Sweet basil
    1/2 ts Black pepper
    1/4 ts White pepper
    1/4 ts Tabasco sauce
      2 tb Fine brandy
    2/3 c  No-fat sour cream
    1/4 c  Finely chopped fresh parsley
 
  Saute the shrimp, onion and celery in the butter over medium heat in a
  large saucepan for 4 minutes, then add the red bell pepper, garlic and
  flour. Continue to saute for 2 more minutes. Add the paprika and
  tomato paste and blend well. Keeping the sauce at a simmer, add the
  chicken broth, Butter Buds, sherry, bay leaves, thyme, basil, fresh
  ground black pepper, white pepper and Tabasco sauce. Add the brandy
  and sour cream and blend till smooth (use a wire whisk). Add the
  parsley, stir it in, and heat for 1 minute. Serve at once.
  
  Approximate values per serving: 351 calories, 7 g fat, 25 mg
  cholesterol, 997 mg sodium, 18 percent calories from fat.
  
  From The Arizona Republic, March 29, 1995 Typed by Joyce Kohl, THE
  IMPROV BBS
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Fish with Groundnut Sauce
 Categories: Fish, Main dish, Kooknet
      Yield: 4 Servings
 
      1 tb Peanut Oil
    1/3 c  Onion; diced
      1 ts Garlic; minced
      1 tb Fresh Ginger; minced
    1/2 ts Ground Ginger
    1/4 ts Red Pepper Flakes
    3/4 c  Canned Tomatoes; peeled and
           -chopped, with juice
  1 1/2 ts Dried Shrimp; ground to a
           -powder
    1/4 c  Smooth Peanut Butter
    1/2 c  Boiling Water
  1 1/2 lb Lingcod Fillet; pin bones
           -removed, in 1 piece
 
  Heat oil in a large skillet over medium-low heat. Add onion, garlic,
  gingers and red pepper. Cook, stirring, until onion begins to color.
  Add tomatoes and dried shrimp. Dissolve the peanut butter in the
  boiling water and add to pan. Simmer until slightly thickened. Taste
  for seasoning and adjust if necessary.
  
  Preheat the oven to 400F. Lay the fish fillet in a lightly oiled
  baking pan and spoon the sauce over and around the fish. Cover
  tightly and bake until a skewer enters the thickest part of the fish,
  about 15 minutes. Serve with rice.
  
  Per Serving: 240 calories, 26 g protein, 6 g carbohydrate, 13 g fat,
  2 g saturated fat, 49 mg cholesterol, 300 mg sodium, 2 g fiber.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: East-West Paella
 Categories: Meats, Fish, Main dish, Kooknet
      Yield: 8 Servings
 
  1 1/2 lb Italian Sausage
      3 lg Cloves Garlic; minced
      1 lg Yellow Onion; chopped
      1    Red Bell Pepper; cut in 1/2"
           -dice
      1    Yellow Bell Pepper; cut in
           -1/2" dice
      3 c  Long-Grain Rice
      1    Inch piece Ginger; peeled
           -and minced
      4 c  Low-Salt Chicken Stock
    1/2 c  Dry White Wine
           Salt
           Pepper
      2    Cantonese Roast Ducks;
           -crispy skin removed and
           -slivered and meat cut into
           -pieces
      1    Orange; zest of
      1 pn Saffron
      3    Dozen Pieces of Seafood;
           -such as prawns in shell,
           -mussels or clams;
           -thoroughly washed
      5 md Tomatoes; peeled, seeded and
           -diced
      1 bn Parsley
      1 bn Cilantro
      1 bn Chives
 
  Using a heavy Dutch oven or wok, saute sausage over medium-high heat
  until cooked through, 6-8 minutes. Reduce heat to medium. Add garlic,
  onion and bell peppers and saute until onion is soft, about 5
  minutes. Add rice and ginger and mix all components together
  thoroughly. Saute until rice is translucent, about 3 minutes.
  
  Add stock and wine, season with salt and pepper, and bring to a boil.
  Reduce heat to low, cover and simmer until almost all liquid is
  absorbed, about 25 minutes. Add duck meat and skin, orange zest and
  saffron, and stir gently into rice mixture with a fork. Add seafood
  and tomatoes, then cover and cook until remaining liquid is absorbed
  and prawns are pink and shellfish open, about 10 minutes. Meanwhile,
  finely chop parsley, cilantro and chives and mix them together.
  Sprinkle over the paella before serving.
  
  Per Serving: 1,670 calories, 87 g protein, 64 g carbohydrate, 118 g
  fat, 40 g saturated fat, 378 mg cholesterol, 3,000 mg sodium, 3 g
  fiber.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Scallop "Flowers" with Provencale Vegetables
 Categories: Fish, Main dish, Vegetables, Kooknet
      Yield: 4 Servings
 
MMMMM-----------------ARTICHOKES AND VINAIGRETTE----------------------
      4 lg Artichokes
    1/2    Lemon
      2 tb Fresh Lemon Juice
      1 c  Water
    1/2 c  White Wine Vinegar
  1 1/2 ts Black Peppercorns; crushed
      1    Sprig Fresh Thyme; or
      1 pn Dried Thyme; crumbled
      1 tb Shallot; finely chopped
    1/3 c  Olive Oil

MMMMM--------------------------SCALLOPS-------------------------------
           Olive Oil
     12 lg Sea Scallops; each cut
           -horizontally into 1/4"
           -slices

MMMMM-------------------------VEGETABLES------------------------------
    1/2 lb Plum Tomatoes
      1 lg Zucchini
      1 lg Yellow Summer Squash
    1/4 c  Olive Oil
      2 tb Fresh Basil; sliced
      1 tb Garlic; minced
           Salt
           Pepper

MMMMM--------------------------ASSEMBLY-------------------------------
    1/2 c  Dry White Wine
           Salt
      2 tb Fresh Basil; sliced
           Fresh Chives; chopped
 
  For artichokes, cut stem off 1 artichoke and rub exposed area with
  cut side of lemon. Starting at base, bend back each dark green leaf
  and snap off. Place leaves in a bowl of cold water acidulated with 2
  tb lemon juice. Cut off tight cone of tender yellow leaves above
  heart of artichoke and reserve for vinaigrette. Using a small knife,
  scoop out and discard choke. Trim off all dark areas of the heart.
  Add artichoke heart to bowl of water with artichoke leaves. Repeat
  with remaining artichokes, reserving 40 dark green leaves.
  
  Coarsely chop enough reserved yellow artichoke leaves to measure 1
  cup; discard any remaining yellow leaves. Combine chopped leaves with
  1 cup water, vinegar, peppercorns and thyme in a medium saucepan.
  Bring to a boil. Cover and cook for 5 minutes. Uncover, reduce heat
  and simmer until liquid is reduced to 1/4 cup, about 10 minutes.
  Strain liquid through sieve into a small bowl, pressing on solids
  with back of a spoon. Mix in shallot. Gradually whisk in 1/3 cup oil.
  Cover vinaigrette. (Can be prepared up to 1 day ahead. Let
  vinaigrette stand at room temperature. Refrigerate dark green
  artichoke leaves and hearts in bowl of acidulated water.)
  
  For scallops, line cookie sheet with parchment paper. Lightly oil
  parchment. Place 4" diameter bottomless tartlet mold or cookie cutter
  with 1 1/2" high sides on parchment. Overlap enough scallop slices
  inside ring to just cover bottom. Remove tartlet mold and place on
  another part of cookie sheet. Repeat 3 more times, forming 4 scallop
  rounds. Cover and refrigerate until ready to use. (Can be prepared up
  to 6 hours ahead.)
  
  For vegetables, blanch tomatoes in a medium saucepan of boiling water
  for 20 seconds. Drain and cool slightly. Peel, seed and chop
  tomatoes. Cut zucchini and summer squash crosswise in half. Cut skin
  off zucchini and summer squash in 1/4" thick strips. Cut skin into
  1/4" dice, reserve remainder of zucchini and squash for another use.
  (Can be prepared up to 6 hours ahead. Refrigerate tomatoes and squash
  separately.)
  
  Remove artichoke hearts from water using a slotted spoon. Cut into
  1/4" dice. Heat oil in a heavy large skillet over medium heat. Add
  basil and garlic and saute 1 minute. Reduce heat to medium low. Add
  diced artichokes and cook until tender, stirring frequently, about 7
  minutes. Add diced zucchini and summer squash and saute 2 minutes.
  Mix in tomatoes. Season with salt and pepper. Remove from heat. (Can
  be prepared up to 2 hours ahead. Let stand at room temperature.)
  
  For assembly, preheat oven to 350F. Spoon 2 tb wine over each scallop
  round. Season with salt. Bake until scallops are opaque, about 8
  minutes.
  
  Meanwhile, bring a large saucepan of water to a boil. Drain artichoke
  leaves and add to boiling water. Cook until just tender, about 4
  minutes. Drain. Rewarm diced vegetables in a skillet over medium
  heat, stirring frequently. Mix in basil. Place 4" tartlet mold in
  center of a large plate. Spoon 1/4 of vegetable mixture into center
  and spread into 4" round using the back of a spoon. Remove mold.
  
  Repeat on 3 more plates with remaining vegetable mixture.
  
  Slide a wide metal spatula under 1 scallop round. Gently set atop 1
  vegetable round. Repeat with remaining scallop rounds. Arrange
  artichoke leaves decoratively around base of each round, forming a
  flower pattern. Spoon vinaigrette over scallops and artichoke leaves.
  Sprinkle with chives.
  
  Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Broiled Fish with Three Peppers
 Categories: Fish, Main dish, Kooknet
      Yield: 4 Servings
 
  1 1/2 lb Fresh Fish Fillets or Steaks
      4 tb Light Olive Oil
           Salt
           Pepper
      1 sm Red Bell Pepper; seeded and
           -sliced into thin strips
      1 sm Green Bell Pepper; seeded
           -and sliced into thin strips
      1 sm Yellow Bell Pepper; seeded
           -and sliced into thin strips
    1/2 lb Mushrooms; thickly sliced
    1/2 tb Fresh Basil; chopped or
      1 ts Dried Basil; crumbled
      1 sm Jalapeno Pepper; seeded and
           -finely minced
 
  Preheat the broiler. Rinse the fish under cold water and pat very dry.
  Brush lightly with half the oil. Season to taste. Broil the fish 4-5"
  from the heat, 6-12 minutes per inch of thickness, or until the fish
  is just opaque throughout.
  
  While the fish is broiling, heat the remaining oil in a large saute
  pan over medium-high heat. Add the remaining ingredients to the pan.
  Thoroughly blend and stir for 3-4 minutes until the vegetables are
  heated through, but still firm. Portion the fish on individual warm
  plates. Top with the sauteed vegetable mixture. Serve immediately.
  
  Per Serving: 285 calories, 32 g protein, 5 g carbohydrate, 15 g fat,
  2 g saturated fat, 73 mg cholesterol, 95 mg sodium, 2 g fiber.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fran Gage's Clam Spaghetti
 Categories: Fish, Italian, Main dish, Kooknet
      Yield: 4 Servings
 
      1 lb Dry Italian Linguine
      4    Cloves Garlic; peeled and
           -thinly sliced
    1/2 c  Olive Oil
      2 cn Whole Baby Clams; drained
           -and juice reserved
      1 oz Dry White Vermouth
      1 ts Dried Tarragon Leaves; or
      1 tb Fresh Tarragon Leaves
      1 pn Red Pepper Flakes
           Fresh Italian Parsley;
           -chopped
           Black Pepper
 
  Heat a large serving bowl and deep, rimmed dinner plates in a warm
  oven. Bring a large pot of salted water to a boil; add the pasta. Put
  the sliced garlic and olive oil into a saucepan and heat until the
  garlic turns a light toasty brown. Add the clam juice (be careful, it
  will splutter), the vermouth, tarragon and red pepper flakes. Boil
  mixture vigorously to reduce liquid slightly, blend flavors and
  incorporate the oil. Shortly before the pasta is cooked -- al dente,
  of course -- add the clams to the boiling sauce mixture and bring
  back to a boil. When the pasta is done, drain it quickly without
  rinsing, toss it with the hot sauce in the serving bowl, sprinkle a
  handful of chopped parsley over the top, give it a few generous
  turnings of the pepper mill and serve family-style in the warm plates.
  
  Per Serving: 517 calories, 23 g protein, 60 g carbohydrate, 20 g fat,
  3 g saturated fat, 34 mg cholesterol, 155 mg sodium, no fiber.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Avocado, Shrimp and Cucumber Makimono
 Categories: Fish, Appetizers, Chin/japan, Kooknet
      Yield: 7 Rolls
 
      2 c  Medium-Grain White Rice
  2 2/3 oz Package Tamanoi Sushinoko;
           -Or
  3 1/2 tb Japanese Rice Vinegar,
      1 tb Sugar; and
  1 1/2 ts Salt
      7    Sheets Toasted Seaweed;
           -Sushi Nori
           Wasabi Paste; or powder
           -mixed to a paste with
           -water
    1/2    English Cucumber; peeled
           -and cut into thin strips
    1/2 lb Cooked Shrimp; or Crab
      1 lg Ripe Avocado; peeled and
           -cut into small cubes
      1 bn Green Onions; green part
           -only, blanched until
           -wilted
           Pickled Ginger
           Low-Salt Soy Sauce
 
  Rinse rice 3-4 times under cold, running water; drain well. Put in a
  heavy pot and add 2 cups water. Let soak 30 minutes.
  
  Bring rice to a boil over medium heat; boil 1 minute. Cover, turn
  heat to low and cook 20 minutes. Remove from heat and let stand,
  covered, for 10 minutes.
  
  Transfer the rice to a bowl and add the vinegar, sugar and salt (or
  the tamanoi sushinoko.) Let cool to room temperature.
  
  Lay a bamboo rolling mat out so that the bamboo strings are
  horizontal. Top with a sheet of seaweed, shiny-side down (so it will
  roll easily inward.) Spread with 3/4 cup rice, leaving about a 1/2"
  border along the top and bottom.
  
  Along the horizontal center, put a few dabs of wasabi paste. Arrange
  a few strips of cucumber across this; top with 1/7 of the shrimp and
  avocado, and a couple of green onion strands.
  
  To roll, lift the bottom of the seaweed sheet up, just enough to
  cover the filling. Fold the mat over this and squeeze with the
  fingers of both hands; roll a little, the pull out the top part of
  the mat a little. Continue to do this until it's completely rolled.
  Set roll aside and repeat with remaining ingredients. Cover rolls
  tightly with plastic wrap and refrigerate until serving.
  
  Using a wet knife, slice each roll into 8 pieces. Serve with pickled
  ginger and wasabi diluted with soy sauce.
  
  Per serving (1/2 roll): 155 calories, 6 g protein, 26 g carbohydrate,
  4 g fat, 1 g saturated fat, 32 mg cholesterol, 270 mg sodium, 1 g
  fiber.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Salmon Napoleon
 Categories: Fish, Main dish, Kooknet
      Yield: 10 Squares
 
MMMMM---------------------------PASTRY--------------------------------
     17 oz Package Puff Pastry;
           -defrosted if frozen but
           -still very cold
      1    Egg; lightly mixed with
      1 tb Water

MMMMM--------------------------FILLING-------------------------------
      2 ts Dijon Mustard
    1/2 lb Herb Soft Cheese; such as
           -rondele or Boursin; at
           -room temperature
    1/2    Seedless Cucumber; peeled
           -and thinly sliced
      2 tb Fresh Dill; chopped or
      1 tb Dried Dillweed
    1/2    Red Onion; peeled and very
           -thinly sliced
     10 oz Smoked Salmon; thinly sliced

MMMMM--------------------------GARNISH-------------------------------
      3 sl Smoked Salmon
           Dill Sprigs
 
  Preheat oven to 350F. On a lightly floured board, roll 1 sheet of
  pastry into a rectangle about 15 x 12." Cut rectangle in half
  lengthwise, making 2 15" x 6" pieces. Place on a lightly greased
  baking sheet. Roll and cut second sheet in same manner. Place one of
  the pastry rectangles on a second baking sheet. (Reserve fourth
  rectangle and freeze for another use.)
  
  Prick the three sheets with a fork at about 1" intervals. Brush tops
  with beaten egg, making sure it doesn't down sides. Bake for 20
  minutes, or until golden, rotating if necessary to ensure even
  browning. Remove to racks to cool. Trim pastry to even edges, if
  necessary. Place 1 sheet on a platter. Spread with a thin layer of
  mustard and a third of cheese. Top with half the cucumber slices,
  overlapping slightly, sprinkle with half the dill, top with half the
  onions and cover with half the salmon. Place second pastry on top and
  spread with a third of the cheese.
  
  Repeat layering remaining cucumber, dill, onion and salmon. Spread
  underside of third pastry layer with remaining cheese and place it on
  top of loaf, cheese-side down. If desired, make smoked salmon roses
  or cut salmon onto flowers with canape cutters. Arrange with dill
  sprigs on top of Napoleon.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Malaysian Grilled Coconut Fish
 Categories: Fish, Main dish, Kooknet
      Yield: 4 Servings
 
  3 1/2 lb Red Snapper; whole, head
           -removed and cleaned
      1 sm Bunch Cilantro; cleaned

MMMMM--------------------------MARINADE-------------------------------
      3    Stalks Fresh Lemon Grass
      5    Shallots; peeled and minced
      3    Cloves Garlic; minced
      1    Inch Fresh Ginger; peeled
           -and minced
      2 sm Hot Chiles; seeded and
           -minced
      1 tb Turmeric
      2 c  Coconut Milk
      1 ts Black Pepper
      1 ts Salt
 
  Remove the tough, outer layers of the lemon grass. Cut the tops of the
  lemon grass and discard. Use only the fresh, aromatic bottoms and
  root. Using a sharp knife, mince the lemon grass and place in a bowl.
  Add the remaining marinade ingredients and mix well.
  
  Place a piece of foil large enough to enclose the fish completely on
  a flat surface. Carefully spread out 1/3 of the marinade inside the
  cavity of the fish, and top with the remaining marinade. Wrap the
  foil around the fish, making a neat packet. Marinate in the
  refrigerator overnight or for 1 hour at room temperature.
  
  Place the fish on the grill over medium-hot coals. Cook on one side
  for 15 minutes. Gently flip the package over and cook for 15-20
  minutes, or until the fish is just opaque all the way through. Do not
  overcook the fish or it will be tough and dry. Unfold the foil and
  serve the fish immediately.
  
  Source: San Francisco Examiner Posted by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Prawns Provencal
 Categories: Fish, Main dish, Kooknet
      Yield: 6 Servings
 
      2 lb Jumbo Prawns
      2 c  Croutons; coarsely ground
      6    Lemons
      1 c  Asiago Cheese; grated
    1/2 c  Parsley; chopped
      2 ts Garlic; finely chopped
      1 ds Salt
      1 ds Pepper
      6 oz Olive Oil; enough to make a
           -paste
 
  Preheat the oven to 375F. Remove the zest from the lemons and chop,
  you should have about 1/4 cup chopped zest. Reserve the lemons. Peel,
  clean and butterfly the prawns. Mix the croutons, zest, Asiago,
  parsley, garlic, sat and pepper together, then drizzle enough of the
  6 oz of olive oil to make a paste. Smear the butterflied opening of
  the prawns with the mixture. Bake for 8-10 minutes or until the tails
  stand tall. When they come out of the oven squeeze with the zested
  lemons. Serve hot or at room temperature.
  
  Per Serving: 359 calories, 32 g protein, 11 g carbohydrate, 21 g fat,
  6 g saturated fat, 204 mg cholesterol, 572 mg sodium, no fiber.
  
  Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
  The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Rice 'N' Sausage
 Categories: Meats, Fish, Main dish, Kooknet
      Yield: 4 Servings
 
    3/4 ts Paprika
    1/4 ts Anise Seed; lightly crushed
      1 ts Fresh Marjoram; minced
      2 tb Fresh Basil; minced
      2 ds Tabasco Sauce
    1/2 ts Pickled Jalapeno Peppers;
           -minced
      1 tb Worcestershire Sauce
    1/2 c  Canned Tomato Puree
 14 1/2 oz Can Cut Tomatoes; with their
           -juices
    1/4 lb Chicken Sausage
      4 c  Cooked Brown Rice
      2 c  Stir-Fried Vegetables
    1/4 lb Cooked Shrimp
      1    Green Onion; minced
    1/4 c  Parsley; chopped
 
  Combine paprika, anise seed, marjoram, basil, Tabasco, jalapeno,
  Worcestershire, tomato puree and canned tomatoes with juice. Stir to
  combine. Preheat oven to 375F. Lightly prick sausages with the tines
  of a fork. Place in a small baking pan and roast for 15 minutes.
  Remove from oven; reduce oven temperature to 350F. Cut sausages into
  1/4" rounds.
  
  Combine rice, sausages, and 1 cup tomato mixture in a 2 quart
  casserole; par to an even layer. Combine vegetables and shrimp with
  remaining tomato mixture; spoon over rice and sausages. Cover and
  bake for 15 minutes, until hot. Stir in green onions and parsley.
  
  Per Serving: 395 calories, 23 g protein, 63 g carbohydrate, 8 g fat,
  2 g saturated fat, 107 mg cholesterol, 529 mg sodium, 5 g fiber.
  
  Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
  The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seafood Cassoulet
 Categories: Fish, Kooknet, Main dish
      Yield: 6 Servings
 
      1 lb White Navy Beans; soaked
      1 lb Andouille Sausage
      1 tb Ground Coriander
      2 ts Ground Cumin
      1 ts Ground Ginger
      1 ts Dried Mustard
      4    Sprigs Dill; tied with
      4    Sprigs Parsley
      1 lg Leek; white part only,
           -cleaned and sliced
    1/4 c  Olive Oil
      4    Cloves Garlic; finely sliced
    1/2 c  White Wine
     12    Cherrystone Clams; scrubbed
      2 lb Mussels; scrubbed and
           -debearded
      1    Lemon; halved and seeded
    1/2 lb Large Shrimp; unshelled and
           -cleaned
    1/2 lb Sea Scallops; cleaned
 
  Bring 2 quarts water to a boil; add beans, sausage, spices mustard,
  dill, and parsley. Cook until beans are tender, about 55 minutes.
  Remove beans and sausage, strain liquid; set aside. Saute leek in oil
  1 minute; add garlic, cook 1 minute. Season to taste with salt and
  pepper. Add wine and clams. Cover and steam 10 minutes until clams
  open. Remove, discarding shells. Pour any shell liquid back into pot.
  Add mussels, cover and cook 3 minutes until opened. Set aside with
  clams; discard shells. Remove leeks and garlic from cooking liquid;
  set aside. Strain liquid and combine with seafood liquid; reduce to
  1/2 cup. Stir into beans along with leeks, garlic and lemon juice.
  
  Cut sausage into 3/4" slices. Toss shrimp and scallops with other
  shellfish. Layer 1/3 beans in a 2 1/2 quart casserole. Add half the
  seafood and sausage, another third of the beans, the remaining
  seafood and beans. Cover and bake at 325F for 1 1/2 hours.
  
  Per Serving: 732 calories, 46 g protein, 53 g carbohydrate, 56 g fat,
  11 g saturated fat, 146 mg cholesterol, 736 mg sodium, 5 g fiber.
  
  Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
  The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Impossible Tuna And Cheddar Pie
 Categories: Fish, Easy, Eggs
      Yield: 6 servings
 
      2 c  Onions; chopped
    1/4 c  Butter
      2 cn Tuna; 6/2 oz -drained
      2 c  Cheddar; shredded
      3    Eggs
  1 1/4 c  Milk
      1 c  Bisquick
    1/4 ts -Salt
    1/8 ts -Pepper
      2    Tomatoes; thinly sliced
 
  Preheat oven to 400F. Grease pie plate 10x1 1/2". Cook onions and
  butter in 10" skillet over low heat, stirring occaisionally, until
  onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions
  in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15
  seconds in blender on High or 1 minute with hand beater. Pour into
  plate. Bake till knife inserted in centre comes out clean, 25 to 30
  minutes. top with tomato slices and remaining cheese is melted 3 to 5
  minutes. Cool 5 minutes.
  
  Source: _The Best of Bisquick_
 
MMMMM
 
