Fish and Seafood

[Guardian Angel]

Shrimp Stuffed Green Peppers

1 cup chopped onions
1 cup chopped celery
1 tsp tomato paste
1 stick butter
1 1/2 lb. shrimp, peeled and cleaned
1 1/2 cup cooked rice
1/2 cup cracker crumbs.
4 green peppers, hollowed out and steamed until tender
salt and pepper to taste.

Preheat the oven to 350.  Cook onions, celery and tomato paste in butter until glazed.  Add seasoning.  Add the peeled shrimp and cook for 6 minutes.  Mix with the rice.  Stuff steamed peppers and sprinkle with cracker crumbs.  Dot with butter.  Bake for 15 minutes

[Guardian Angel]

Fried Catfish

1/2 cup cornmeal
1/2 cup all purpose flour, sifted
1 tsp. salt
1/4 tsp pepper
1/8 tsp ginger
2 eggs, beaten
2# catfish fillets
vegetable oil for frying

In a bowl, mix the cornmeal, flour, salt, pepper, and ginger.  In a separate bowl, beat the eggs.  Dip the fillets into the egg mixture and then coat both sides with the cornmeal mixture.  In a large iron skillet place about 1-2 inches of oil.  Heat skillet to 360 degrees..  Fry the coated fish until coating turns brown.  Do not overcook.

[Guardian Angel]

Salmon Supreme

1 can Salmon
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup grated onions
1/4 cup chopped parsley
the juice of 1 lemon
Dash of Worcestershire sauce
Dash of Tabasco
Salt and pepper to taste
2 eggs, beaten
Buttered Bread crumbs

Mix all ingredients together and sprinkle bread crumbs on top.  Bake at 350 for 20-30 minutes

[Guardian Angel]

"Oven-Fried" Fish

2 egg whites, beaten
1 tablespoon lemon juice
1 teaspoon dried dillweed
1/2 teaspoon salt
1 teaspoon black pepper
1 cup cornflake crumbs
2 pounds fresh or frozen white-fleshed fish fillets such as cod, haddock, or whiting, thawed if frozen
Nonstick cooking spray

Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. In a shallow dish, combine the egg whites, lemon juice, dillweed, salt, and pepper. Place the cornflake crumbs in another shallow dish. Dip the fish in the egg mixture then the crumbs, coating evenly; place on a baking sheet. Lightly spray the fish with nonstick cooking spray. Bake for 10 to 12 minutes, or until the fish flakes easily with a fork. 

[Guardian Angel]

Stuffed Fluke

4 pieces of fluke
1 package frozen spinach
2 garlic cloves
1 4 oz. package feta cheese
1/2 cup white wine
1/4 cup grated Romano cheese
1/4 stick of butter
Salt and pepper

Heat up frozen spinach until warm and break up into a large mixing bowl. Add 1-2 cloves of finely chopped garlic and 1/2 the package of Feta cheese into the bowl and mix until the ingredients are dispersed uniformly. Lay fluke strips flat and place desired
amount of spinach mixture in the middle of the strip. Next, roll each fluke strip up and secure the end with several toothpicks. Place in baking pan with at least an inch lipon all sides and pour 1/2 cup white wine around the pieces of fish. Lastly, place a small
piece of butter and desired amount of Romano cheese and garlic on top of each fish and place in 350 degree oven. Bake until fish turns white and flaky. Add salt and pepper to taste and serve with rice pilaf and fresh vegetables. 

[Guardian Angel]

Grilled Salmon

Since it's not easy to grill salmon without it falling through the cracks on the grill, place the salmon in foil, top it with red onions, bell pepper, mushrooms, garlic, soy sauce, salt, fresh ground pepper and a pat or two of butter.  Seal it in the foil and put in on the grill for about 30 minutes.  Serve immediately.

[Guardian Angel]

Heart-Healthy Salmon

1 medium-sized onion, cut in half and sliced
1 (14-1/2-ounce) can stewed tomatoes, undrained
1/3 cup dry red wine
3 tablespoons lemon juice
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/4 cup sliced green salad olives
4 salmon fillets

Preheat oven to 400. Coat a 9 x 13 baking dish with nonstick cooking spray, then coat a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add onion and cook 3 to 4 minutes, or until tender, stirring constantly. Add tomatoes, wine, lemon juice, cumin, and cinnamon; mix well. Cook 5 to 7 minutes, stirring occasionally, until slightly thickened. Stir in olives. Place fish in a single layer in baking dish. Spoon tomato mixture evenly over top and cover tightly with aluminum foil. Bake 15 to 20 minutes, or until fish flakes easily with a fork.

[Guardian Angel]

Trout Amandine

2 pounds trout fillets
1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter
1/3 cup sliced almonds

Preheat the broiler. Coat a broiler pan or rimmed baking sheet with nonstick cooking spray.  Season the trout with salt and pepper then place on the pan.  Broil for 5 to 6 minutes, or until the fish flakes easily with a fork.  Meanwhile, in a medium skillet, melt the butter over medium-low heat. Add the almonds and cook for 2 to3 minutes, or until golden. Top the broiled trout fillets with the toasted almonds, and serve

[Guardian Angel]

Sesame Fish

2 pounds white-fleshed fish fillets
1-1/2 cups Asian sesame dressing
1 cup plain bread crumbs
1/3 cup sesame seeds
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375. Coat a rimmed baking sheet with nonstick cooking spray. Place Asian dressing in a shallow dish. In another shallow dish, combine bread crumbs, sesame seeds, garlic powder, ginger, salt, and pepper; mix well. Dip fish fillets lightly into Asian dressing then into bread crumb mixture, coating completely. Place on baking sheet. Lightly coat fish fillets with nonstick cooking spray. Bake 10 to 15 minutes, or until fish flakes easily with a fork.
 

[Guardian Angel]

Margarita Shrimp Skewers

¼ cup Triple Sec
¼ cup Tequila
1 teaspoon grated lime rind
¼ cup fresh lime juice
2 teaspoons cumin
½ teaspoon salt
1/8 teaspoon cayenne
3 garlic cloves, minced
1 lb shrimp, deveined (tails on)
 
Mix first 8 ingredients in a shallow dish.   Marinade shrimp for one hour.  Place on skewers and grill until pink and cooked through.

[Guardian Angel]

Crab Wontons

1 (8-ounce) package cream cheese, softened
1/4 cup plain bread crumbs
1/2 teaspoon garlic powder
2 cups chopped crabmeat (about 3/4 pound)
30 refrigerated wonton wrappers (1/2 pound)
 
Preheat oven to 350.  Coat a baking sheet with cooking spray.
In a medium bowl, combine the cream cheese, bread crumbs, and garlic powder; mix well with an electric beater. Add the crabmeat, stirring until thoroughly mixed.  Place 1 teaspoon crab mixture in center of each wonton. Brush the edges lightly with water then fold in half (one point to an opposite point, like a turnover) over the crab mixture, and press to seal. Place on baking sheet.  Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.

Wonton skins can usually be found in your supermarket produce department and also in Asian food stores.

[Guardian Angel]

Salmon Patties with Dill Sauce

2 (15-1/2 ounce) cans red salmon, drained and flaked (skin and bones discarded)
2 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil

In a large bowl, combine all ingredients except oil; mix well and form into 6 equal-sized patties.  In a large skillet, heat oil over medium-high heat until hot but not smoking. Cook patties in batches for 1 to 2 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve with favorite go alongs or on a bun.

Dill Sauce

In a small bowl, combine 1 cup sour cream, 1/2 cup mayonnaise, 2 teaspoons lemon juice, and 1 teaspoon dried dill weed. Mix well and chill for at least 1 hour before serving.

[Guardian Angel]

Poached Salmon

1 (2-pound) fresh salmon fillet   (A 2-pound salmon fillet is 1 large piece of boneless salmon. Ask for it at your local fish store or at your supermarket fish department.)
 1 lemon, sliced 1/2-inch thick
1/2 cup dry white wine

Preheat oven to 350.   Place a 16- to 18-inch piece of aluminum foil in a large roasting pan; place salmon on foil and bring up sides of foil.   Place lemon slices on top of salmon and pour wine over the top. Wrap foil tightly around fish and fill roasting pan with 1/2 inch warm water. Bake 30 to 35 minutes, until fish is cooked through.
Carefully unwrap fish and remove lemon slices. Serve warm or cold.

Serve with dill sauce you by combining 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon chopped fresh dill weed and 1/8 teaspoon dry mustard.

[Guardian Angel]

Baked Tilapia

4 big pieces of Tilapia fish.
1/2 cup Lemon juice
1/2 cup Orange juice 
1-14.5oz can of chopped tomatoes
Parmesan cheese (as much as you want)
1 tsp Basil
1 tsp Garlic powder 
Salt and Pepper (to taste)
1/2 stick butter

Marinate fish in lemon and orange juice in fridge for about 4 hours. Melt butter in a baking pan and place fish in and sprinkle with garlic, basil, salt and pepper (to taste). Bake at 350 for about 5 minutes; pour chopped tomatoes over fish and bake for another 15 to 20 minutes or until fish is flakey; sprinkle parmesan cheese over fish and tomatoes. Serve with your favorite vegetables and a salad.

[Guardian Angel]

Lemongrass Shrimp & Scallops
 
1 lb shrimp, peeled & deveined
1 lb sea scallops, cleaned
8 spears of lemongrass (available at any Asian market)
½ c hoisin sauce
2 tsp ginger, peeled & minced
2 cloves garlic, minced
1 Tbls cilantro, finely chopped
3 Tbls olive oil
½ c soy sauce

Thread shrimp and scallops onto skewers. Combine all other ingredients in a shallow pan, mixing well. Marinate shrimp and scallops in mixture for 1 hour. Remover skewers from marinade and grill being careful not to overcook.