Category: Seafood

INGREDIENTS

3 or 4 small carrots
1/2 lb snow peas
dash white pepper
1 lb fresh sole or flounder filets
8 thin slices and 1 tsp minced fresh ginger
4 scallions, cut in half crossways
1 tsp vegetable oil
zest of 1 orange, cut in fine shreds
1 tsp garlic, minced
2 1/2 Tbl soy sauce

DIRECTIONS

Put steam basket in pan with 1″ water. Scrub carrots and cut into 2 1/2 x 1/4″ sticks. Place in basket with snow peas. Sprinkle with white pepper. Starting at narrow tail end, roll up each filet half loosely. Arrange on top of vegetables. Arrange ginger slices and scallions on top of fish. Cover and steam 8 minutes. Meanwhile make sauce. Warm oil in small skillet over medium heat. Add orange zest and cook until it begins to curl, about 30 seconds. Add soy sauce and 3 Tbl water. Bring to boil and pour sauce over fish and veggies to serve. Serves 4.

INGREDIENTS

2 lbs flounder or sole filets
3/4 cup vegetable oil
2/3 cup flour
salt and pepper
3 large onions, thinly sliced
1 cup cider vinegar
1 cup dry white wine
2/3 cup water
1/4 cup white raisins
4 bay leaves
1/4 cup pignoli nuts

DIRECTiONS

Wash filets and pat very dry. Cut into 3×4″ pieces. Add enough oil to cover bottom of large skillet and heat until very hot. Dredge fish pieces in flour, shaking to remove excess. Add just enough fish pieces to fit in bottom of pan and fry 2-4 minutes each side until brown. Transfer fish to glass or porcelain dish. Season with salt and pepper. Continue cooking all fish adding oil as needed. Add to pan remaining oil and onion. Turn down heat to low. Continue cooking about 15 minutes until the onions are very soft and tender. Add the vinegar, turning up the heat and boil for 5-7 minutes until the liquid is almost evaporated. Add the wine, turn down heat to medium and simmer 20 minutes. Add the water and raisins and simmer 5 minutes. Sprinkle the bay leaves and pianoli over the fish. Cover with foil and let marinate 12-24 hours in cool place. Serve at room temperature. Serves 8.

INGREDIENTS

12 oz linguine
3 Tbl butter
2 Tbl olive oil
1 medium onion, finely chopped
1 clove garlic, chopped
1 large tomato, seeded, peeled and chopped
1 lb bay scallops
1/2 cup dry white wine
1/4 cup minced parsley
salt and pepper to taste

DIRECTIONS

Cook linguine al dente. Heat butter and oil in large skillet. Add onion and garlic and sauce 3 or 4 minutes. Add chopped tomato and scallops and continue to saute 3 or 4 more minutes. Add wine, parsley, salt and pepper. Cook 2 more minutes and toss with drained linguine. Serves 4.

INGREDIENTS

1 lb cooked, shelled shrimp
3 scallions, thinly sliced on the diagonal
1 yellow bell pepper cut into strips
1/4 cup olive oil
3 Tbl chopped fresh basil or parsley
1 Tbl raspberry vinegar
salt and pepper
1/4 cup pecan halves
lettuce

DIRECTIONS

Combine shrimp, scallions and peppers. In a small jar with a tight fitting cover combine oil, vinegar and basil. Shake well. Pour dressing over the shrimp and toss to mix. Spoon onto lettuce lined plates and top with pecan halves.

INGREDIENTS
1 lb lump Maryland blue crab meat
2 eggs, beaten
6 crushed saltine crackers
dash of pepper
1 tsp prepared mustard
dash of Worcestershire
1 tsp horseradish
1 heaping Tbl mayonnaise

DIRECTIONS

Mix ingredients in bowl. Form into flat cakes and fry in a little hot oil or broil. Makes 4-6 cakes.

INGREDIENTS

1 lb medium shrimp
1 Tbl salt
3 Tbl oil
3 Tbl salted black beans
2 cloves garlic, chopped
1/2 cup pork, finely chopped
1/2 cp water
1 1/2 Tbl corn starch
1 1/2 Tbl oyster sauce
1 egg

DIRECTIONS

Mix shrimp with salt and let stand 10 minutes to firm the meat. Rinse and drain well. Heat wok and add oil, beans, garlic, and ginger. Stir in pork and fry for 5 minutes. Add shrimp and fry 3 more minutes. Mix water with cornstarch and stir into shrimp mixture heating until thickened. Stir in oyster sauce and egg until egg is cooked. Serves 4.

INGREDIENTS

1 lb raw shrimp, shelled and deveined
salt
2 Tbl fermented salted black beans
2 Tbl dry sherry
3 scallions, cut in 1 1/2″ pieces
4 cloves garlic, crushed
12 thin slices fresh ginger
3 Tbl peanut oil
1/2 tsp sugar

DIRECTIONS

Combine black beans with 1 Tbl sherry and crush lightly with a spoon. Set scallions, garlic, and ginger aside in separate bowls. In a wok, heat oil. When hot, add shrimp. Cook and stir over high heat 3 minutes. Add black beans to pan and cook 10 seconds. Add garlic and ginger and cook 6 seconds, stirring. Add sugar and remaining wine and cook stirring 10 seconds. Add scallions and toss quickly about1 minute and serve hot. Serves 4.

INGREDIENTS

Fresh swordfish 1 1/2″ thick slices. 1/2 lb per person.
1 cup clarified butter
juice of 1 lemon
1 Tbl chopped parsley
1 Tbl chopped chives
1 Tbl chopped tarragon
fresh ground pepper

DIRECTIONS

Marinate fish about two hours in any Italian salad dressing. Remove from refrigerator 1/2 hour before cooking. Drain off dressing and baste with the sauce while grilling. Grill about 20-30 minutes.

INGREDIENTS

Marinade:
3/4 cup dry vermouth
1/4 cup soy sauce
2 tsp sugar
1 tsp minced fresh ginger
1 1/2 lbs shrimp, shelled and deveined

DIRECTIONS

In small saucepan combine vermouth, soy, sugar, and ginger. Bring to boiling. Remove from heat. Split shrimp down the back without cutting through. Flatten. Marinate 10 minutes. Preheat broiler. Spray broiler pan with Pam. Remove shrimp from marinade and place on broiler pan. Broil shrimp 3″ from heat 2-3 minutes each side. Serves 6.

INGREDIENTS

1 lb fish filets
2 Tbl lemon juice
1 tsp salt
1 Tbl margarine
1/4 cup slivered almonds
2 drops Tabasco sauce

DIRECTIONS

Sprinkle fish with lemon, salt and pepper. Place on greased broiler and broil until tender. Turn. Sauté almonds and Tabasco in margarine. Pour over fish and garnish with parsley.