‘Seafood’ Archive

Baked Halibut Limone December 13, 2009 No Comments

3 pound(s) Halibut, cut into 6 serving -pieces, 3/4 inch thick Salt and pepper to taste 1 teaspoon(s) Paprika 2 Cloves Garlic, minced 1/4 cup(s) Minced fresh parsley 1/2 cup(s) Seasoned bread crumbs 2 Lemons, sliced, plus 2 more -thinly sliced for garnish 1 tablespoon(s) Butter Preheat oven to 375 degrees. Sprinkle both sides of […]

Saumon En Paupiette Au Beurre Blanc No Comments

4 slice(s) Salmon, sliced, thin, — about 4 ounce(s) each 1/2 pound(s) Scallops 1 each Egg white 1 cup(s) Cream, heavy Salt (to taste) Pepper, white (to taste) 2 tablespoon(s) Vinegar, wine 1/2 cup(s) Wine, white 2 tablespoon(s) Shallots, minced —–BUERRE BLANC—– 1/4 cup(s) Shallots, minced 1/4 cup(s) Vinegar, wine, red 1/4 pound(s) Butter, softened […]

Baked Gefilte Fish No Comments

1 pound(s) Halibut -or- Turbot Fillets, -fresh or frozen 1 small Onion 1 slice(s) Bread, crumbled 1/2 teaspoon(s) Salt 1/4 teaspoon(s) Black Pepper, ground 1 Egg 1 tablespoon(s) Vegetable Oil 1 Onion, sliced 1 Sweet Green Pepper, chopped 8 ounce(s) Can Tomato Sauce Defrost the fish, if frozen. Grind the fish and onion in a […]

Salmon with Asparagus Sauce No Comments

——–SAUCE——– 1 1/2 pound(s) Asparagus, medium/small 2 ounce(s) Butter, unsalted 2 cup(s) Cream, heavy Salt (to taste) Pepper (to taste) ——-ASSEMBLY——- 8 each Salmon, steaks, 3/4-inch — thick, boned 2 ounce(s) Butter For the Sauce: ============== Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. […]

Baked Eel Salonika No Comments

Karen Mintzias 2 pound(s) Eel (boned, skinned) 1/4 cup(s) Olive oil 4 Onions; thinly sliced 1 Garlic clove; pressed 2 cup(s) Tomatoes 1/2 cup(s) Parsley; chopped 1 teaspoon(s) Oregano 1/8 teaspoon(s) Cinnamon 1 teaspoon(s) Salt Pepper to taste 1/2 cup(s) Red wine,(Mavrodaphne, Port) Rinse eel with cold water. Oil baking pan with half of the […]

Salmon “In My Style” No Comments

1 x Fish Fume * 1 x Crayfish Tail Salad * —WHITE WINE SAUCE— 2 tablespoon(s) Butter 3 each Shallots, chopped 3 large Mushrooms, chopped 1 cup(s) Wine, white 2 cup(s) Fish Fume * 1 cup(s) Cream, heavy Salt Pepper ———FISH——— 2 pound(s) Salmon, filet 2 tablespoon(s) Butter * See Fish Fume, and Crayfish Tail […]

Baked Eel (Anguilla) No Comments

1/2 cup(s) Olive oil 2 tablespoon(s) Wine vinegar 2 Bay leaves 1 teaspoon(s) Salt 1/2 teaspoon(s) Pepper 1 tablespoon(s) Bread crumbs 2 pound(s) Eel (large variety), skinned -and cut into 4-inch pieces additional bay leaves Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs. Marinate eel pieces in this mixture 3 hours, turning […]

Redfish En Croute Aux Deux Mousses No Comments

1 x Spinach Mousse ** 1 x Salmon Mousse ** 1 cup(s) Beurre Blanc ** 5 pound(s) Redfish, whole (or other — firm fleshed fish) 1 each Puff pastry, sheet, — 12″ x 14″, frozen or — homemade ** See other recipes for Spinach Mousse and Salmon Mousse, and Beurre Blanc. Remove the fish filets […]

Baked Cod On Bed Of Peppers No Comments

1 T Olive oil 1 small Onion, halved and slivered 1 small Red bell pepper, cored, -seeded and cut into 1/4″ -dice 1 Garlic clove, finely minced pn Ground allspice Salt to taste Black pepper to taste 1/4 cup(s) Pitted black olives, chopped 1 1/2 T Chopped parsley 2 T Fresh lemon juice 1/4 pound(s) […]

Red Snapper In Brodetto with Polenta No Comments

——-POLENTA——- 6 cup(s) Water, cold 1 tablespoon(s) Butter, unsalted 1 teaspoon(s) Salt 1 Bay leaf 1 1/2 cup(s) Cornmeal ——–RED SNAPPER IN BRODETTO——– 4 pound(s) Red Snapper, cleaned OR 4 pound(s) Stripped Bass, cleaned OR 4 pound(s) Sea Bass, cleaned OR 4 pound(s) Monkfish, cleaned 2 cup(s) Oil, vegetable 1 cup(s) Flour, all purpose 3/4 […]