Fabulous Fish & Seafood - Johna Blinn

8/2/2019 Fabulous Fish & Seafood - Johna Blinn

1/84

FISBE

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y

Johna linOer 22 mon eade arod e woldfoh sycatd f d olu!

Khen-ted ip guaratee o delight your fmily and eds!

Clams Casino Maand Crab Fodue lounde au Gatin Angostua Baked Bluefish atfish Golde Nugets Swofish Delmonico Shimp Tmpua Rock Lo

.bste Newbug ench ried Oysts Pea almon Papikas

Cquille St. Jacques Paella Orange Shrk Kbbs Red Snpper Italiano and many, any moe!


2/84


3/84

FISB&EAOD

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JohnaBi

To orse

PUL Y PLYR N PULR N LN PULN RNw Yk Nw Yk

Pined in CndCve Pined in U


4/84

ablos ookbook eriesPrepared Under theEditorial Directionof

alvina Vogel

Iluad b u Fdmangnd b a anlbaum

Cove photo oc oster oiiseCortes of oth ic o oster ervice Corporti

Acknowledgents

his wrter i espeially indebted to the expet avice, enouragement and cooperation of many. I apariularly indebted to Ruth Lundgen Olie Depsey, Chris Pines Cayl Saunder, Claire BoasiAnia Fal, Pat Maon, A.C Collins, Mariyn Kaytor, Ed Justin, The Fresh Galic Asoiation Lea &

Perrins Woesterhire Sauce, American Muoom Asoiation Tuna Researh Foundatin,Mclhenny Co, Anita Mizne, Howard Helmer Prince Food Light Pasta arbara Robinon Sunkist

Growers, In. alifornia Mil Advisory Boa erian Egg Boad Florida Ceey Committee,

Calfornia Ieberg Leuce Commission, American Dairy Assoiation Amerian Spice Trade Asoa- tion, Virginia hoeer, Aie Gaut Eieen war Denne, Boen's te-ine Pasteurize Process

Ceese Produt, Quaker Oats Co Caolyn Coughlin California FreshMaret Tomato Advisory BoardMargaret Sader, Fleishann's (unsalted margarine and 0% o oil margarine), Floria CitruCommission, National Boiler Couni, Idaho otato Comision California Table rape mmisinCampbell Soup o. Angostura Internationa Limite Rie Council Rae Harteld Betsy Slinard Argoand Kingsfor' Corn Starc, United Fresh Fuit an Vegetale Asoiation Gloria Masha MarilynDompe, Nationa Fiheie nstitute, In Patriia O'Keefe Caifornia rtihoe viory Boar,Maola Corn Oil Catle ooe Foos (Doe/Bule Bee) Virginia Pinegreen Donna Higgin DelMonte Kithen Dot Tringali, Kay Muphy O'Fynn ahington tate Aple Commision Dee Munson,Lois Wetlund, Egg Beate Cholesterol-ee Egg utitute California Avoao Commision, CacoalBriquet Institute Aasa Seafoo Mareting Intitte aington State Potato Commision, Helmann' and Best Food Maynnaise oxie How Diamon Walnut Kitchen ippy Peanut Butter,Karo Corn Syrup Planter' Panut Oil Tet Kiten tanar Band, In., National Turey Federation

Chritine Dozel, Jan Keran South ican o Loster Sevie ororation, Nuoa MararineDiane Cline, Frances Fleming Virginia Sroeer awy's Ltd Caiforia Milk dvisory Boad Raylak, National Dukling Counil, California Bartlett Grower In., O'Nea F Caliendo YvonneMain Naonal Capon Counil, ational Gooe Counil Nationa Livetok and Meat BoadAmrian Lab Council, Olive Administrative Coitee Feismann's Ative Dy east BlueBonnet Margarine California Drie Fig Adviso Board, Beef Inusty Couni Peanut Advioy Board,National Por Poe Counil Kioman nternationa In, New Zaan Lamb Co, a orShiling Division MCormi and Co National Chery Growers & Indutie Foundation uanMarinson, Jan Sirohman, Golen Grain Macaroni Co. Sweet Potato Counil of California DonnaHamilton B. MCae Lea Grens Counil Marcia L Wat, California Trey Industry Boar,Frani Lauda, Italian Wine Center National Maaroni Intitute J Marsiglia Caifornia Almon GroerExange, Betolli's (olive oi, red-Italian wine vinega paghetti saue an wine) North merianBlubery Counl, Fenella Pearson Forio (dry and weet Marsala wine), Ken Bray, 2 Brans (iuoreGliano) Sherie Newman, Wyer's BeeFlavore Intant Bouilon aaia Resot Hote, Borden

Company os Ageles Smokng and Curing Copany, Ms Cubbion' Foods In CatherineStratemeyer Soutern Bele English Walnut, Denak Cheese Assoiation Shiley Mak Ban ofthe West, International Mltifood (Kretschmer Weat Ger) and Imorted Winter Gapes Associatio

ARONETDKS

BARONET BOOKSis atrademak of Playmore Inc., Publishers

and Waldman Pblishng Corp,New York, N.Y.

JB

Copyright MCMLXXXVII by Johna Blinn. All righs reserved No part ofhi cookbook may be ue or

reproduced in any manner whatoeve wihou wrienpermissionexcep in the cae o brie quotationembodied in criical articles and review. For informaion or permiion write to Waldman Pubishing Co,

18 Eat 41s Sree, New York, N.Y 10017


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Te A

I

o ay of the top ove a televso stars Joha Bl s a celebrty. or

alost 0 years they have welcoed her to ther hoes oto sets, just aboutayhere to talk about foo, eterta ad lfestyles. Her colu, elebrtyCookbook," is syndicatedthroughout the world and appears weekly in orethan 140ewspapers ad perodcals. A collecto of hudreds of these coversatos aecipes appears in Celebrity Cookbook publishe by aldan Publishing Corpora-o.

Bl s a forer ssstat foo etor of LOOK aaze a s the autor of au ber of books, clud h hnri kbk. hle she s busy wok oher frst ovel a screeplay , B l stll a aes to serve as a freu et cotrbutor ofepth tevews profles a etertaet features to ewspapers a aazes the U. S. ad abroa

rauate of the State Uversty of Iowa, Bl took rauate work hoecoocs at the Uversty of scos a tauht hoe ecoocs IowaVa a ew Yok. ow base Los Aeles, she s arre to a atoallykow ewspaper sycate edtor, wrter ad aaeet cosultat, a theyhave two teeae chldre .


6/84

I

erca hoeaers hae avalable to the a ealh of fsh a seafo l l tooote hoeer cos shy aay fro prepar succulet fsh or seafoo reaos

soetes fro lac f olee soetes fro lack of eperece Ye fsh aseafoo t he eter's elht ae orous eals for hey are utrous a aly aaptable th rtually hures of varetes fresh a froe aable yearrou fro sea or lake

sh ca be prepare yra of ays pafre butter flavore h a sueeof leo poache a aroatc court boullo steae he Oretal aersauce a casserole or stuffe a bae o atter whch you chose you areceta to the hhest accolaes ll t aes s a lttle olee a a ltle ea ou ca becoe as epert wth fsh a/ or seafo as you probably are t fola ea.

Herbs a co ets o woes to fsh tur the ost aal o a oureselht eeber fsh tases bes he cooe a ts freshest ht's hy hereatest eat for trechere oe too s co fsh th ues after ecatch

Get to o ore about he varous s f fsh aalale s easy El ehelp of your frey fsh a or butcher creas spples of res o re ha seafoo are beco aalable superarets as re a ore chlesterlcoscous ercs stch fro sea a hps to fsh a fol )

eeber eer to oeco fsh sh s oe e t flaes easly th a r fus froze thae fsh euce cook te slhty Coo seao s fuhether you are creat sh oe ers yourche r your o acyar Be

sure oo to try soe of the recpes for sle or elabrate sauce s G oo eat

J


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CONTENTS

Ways To Cok Fish ...... 7

BASSBed e B Poruee ye . 8Blc e B wih Whie Wine uce . 8Bed ried B wih Rice uffig 9e B Amndine ... 9Chinee "Re Fsh ... . 0Semed B wih Jienne Vegeble . . 0

BLUEFISHAnor Bed Befih . . Bohemin Cr in Bck uce Bed u ffed 'n' Bed Bluefih . befih Cliforni Syle .

TFISHhinee Cfih lmine wih

Mndrine AlmondCrem uce n-Fried MiiiiChnnelCfish wih

Huh uppie .. . ... . . 4Cfish Golden Nuges ih

Crem & Pice ce .. . . .. CLMS

Cm sino . . . FedChesee B SofSheCms .. Quic Mnhttn Clm Chowder

Fish

&Chi i Beer Btr .. 7

Trrgon BdCod . 8Mrios QuicCod uer . 8

CRABSCrb Croqee . 9Mrynd r Fode 9Mryd Devied r ke Svor efood i co hel 0

FIH (General)vocdo Fih Ki Fish Flles wih Aromic uffin

&Cremy Murd uce . . eu hie Suce .. ... Bed i wi om oe 22Englih Fih & Poo Pe Bed Suffed Fih Louisn .

FISH (Geneal) (cont.)

Brecued Len Whie Fih . ishFilets with Zesty Cheese Sauce ... 24

ih Mrnde & Jerky . .. . . 4oiBked ih wih Myonnie . Hbchi Fille .. ew Enlnd Fih Chowder .. . ic Whe Ger Fih Rols . . . 7emed Fish . ... .. .. 7

ONDERounder u Grin . . 8ounder Sille . . 8Lowodium Riceu ffed Fh Rols . . . 9irry Founder ... . .. 9

Creolee Foun der olU Microwved .0PnFried Fie of Fou ner . 0

rouerChowder . . . . Hdoc Sew Su pree . . . . .

Bked Hlibu wih Herbed ressing

& EMurd Suce ... rpefruieme Bed Hibu . .. . Brbeced Hlibu es .. . ... Frn' Fish &Chips . ... . Fruied Hlibu & Rice wih

prkling Frui Suce . ... .... 4Hibu illes wih Mushrooms

Cooked in Cly . HlibTemur . . Hlibu i Veeble ine uce.. . HlbuVeebe Be Iin Mrined Fih 7emo Good ish 'n' Zucchini Broi 7

LOSToiled Mine Lober ... . . 8ied Broiled ober . 8Mrined Roc Lober 8ock ober Boibie 9ock Lober Newbur . 9

ACKEEL/MONK FISH/MLLET

co red i Mckere Monk i Microwved moked Mue Brbecue ye 0


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MUSSELSol ain (Ml ain tyl) .. .. 41Mssels in Galic Butter.......... . .. 41

OYSTERSFnch Fd Oyst ........ : ..... 2Hln' Wliambug Scallped Oyts.......42Oy Hiny tw

.....

....

.

..43

Oyt Laf...... .... ... . .... .43SAON/AD B

Cold alm Vegeab Platt wthTaagn Manad .. ..... .

Ol aln Quh ... .. ... ..... d almn Pnal....... .... 45Fh egtab Sam ..... ........45Pa amn Papkah . .. . . ... ..46Pachd Samn wth Shmp au.. .... 46almn Dandy in Apc. .... . ... . .. .. 4 7almn aagn ............ .. . .. 47almn wth Pt auc .. ..... 48Califna Sand Dab

.....

....... 48

SC OPSakd Scalp . .. .. ... . .. . 49Cqull t Jaue . .... . . . ...49Cul StJacus Pasenn .. ... ..50Dep-ed ap ... .. . .. .. ..51Pached Sap .. .. ..... .51callp aagn 52kwd alp 52

CRODDid d Dux .... , .. : .. 53c Mea n a Dsh .......... . . 53

SFOOD COINATIONIXD HPh' uaaeSu peb ........5ad Maaa . .. . .......... .. Oyt-Stuffd ts f l ........ . .... 55uf uf Kabb . .. .. . .. .. 55Chikn-Rk bt Kabb..... .. 6Palla....... . ....... ...... ..56

SA/SRKMajstc tuffd Bakd had... ......... 57Oang hak Kabb.. .......... . 57

SRMChaca-Bld himp

.

.

......

..58

hip Cle ith ic-What Gm Ring. 58Ebay hmp ....... .. . 9him Tmua . . .. .. 59yy . ... . 0td h n th Gll. ...... .....60Indnian hp with Gn Ppp . ..... 61

SMELTShy On-Fd mlt .. ... .... 62Ecabche ......... ......... 62

SPPESPOi na. .. . Rd napp illt cad . ...... 63Rd napp Itaano . .. ...... 64 pt a aPvenale ... . ... ...... .64

SOLEBrild FilltofSol otugu .... ... 65Fill of So Piquant ............. 65Fillt of ol with Grap &Muhms .. . 65Fih Rll-Up 6Paupitt f ol Pnal 6ang-Glazd Rx Sl... . .. .. 7Oy-tffd Fllt f Sl with

Oyt ac . ...... . . .. 67ole Turban ithFlrentine tfing . ... . 68l niu.. . .. .... 69Walnt-tuffed Sle with nay Saue . ..69

SQUDDlled Calamari ....... .........70Sqid, Itaian tye .. . ... . .... .. .. .70

SWORDFSChcoal ild dfh Staks

withAlondBttr...... . . . . 71Swordfish Delni... . . . ... .. ..71

TLES/TROUTTilefshwithOrange-Grape Sauce... . .. ..72Lmony GildTu, abud... . ..72BarbcudBk Tut.. . . .. .73Pickld h aladithur Cram Dssng...Ond Ranbw t ... . .. .. . Trut Almndn .. . . . . .. . 4

NAeh una Mediteanean Stye.. . . . .. 75Tuna Suff... . ... . ......... . .. . . 5

TUROT/WmNGDts' TurbDght Mwavd .. . . 6

apeWhtng Eegat ....... .... ... 76

SUCES BURSCocktal Sac . ......... ... . .. . . Dill PicklSauc . . ... .... . .... . 7Hbd Pa auc f Fh .... .. .. 77CucumbeSauce . . . . ........ 78ihau Angtura . . ....... ...78Quick Hrbd llandais Sac . . .. 78Lmn Butt with aiation .... .. .... 79Niy Cheee auce. . . . . . . . ... 79Mait d'Hot Butr . . ....80Sac Vrte . .. . ... . .80Trar ace . . . . . ... . . 80

Zpy Horeradish ace . .. . . . ..80


9/84

WAYS TCKS

s is

BROILIN: Assig the heat source is abo t i ches fro the fish pace fish skisieup , first . Alo 5 minesper inch per sie . Basteduring cooking with meltedat oroil.

POACHING: Fmet or stock shoud be siering but not boing . Wrappin sh cheesec loth keeps it fro flaki g apart dur cookig or traserrig .

BKING: lace ceaed, dressed fish i a greased bakig ish. Brush wth butter o orsauce to keep it moist. Bake i prehe ated 3 . ove u til fish fakes easy with a fork .

PAKING: Oil a plak or board carefuy a heat it sowy i the ove. rrae sho wared plak . Brush ith butter or ararie ad bake preheated 3 . ove .

PANRING: Dip cea , dressed sa fish or fish servigs ito k or beate e a d then into seasoned or plain bread crubs, cornmea orfour. Heat li ich of o in panPace coated fish i hot oi i a sge layer. ur oce idway throuh cook .

SAING: Use a stea cooker or a eep pot with a tght cover. he pot shou beeep eough to ho a re basket or rack to keep the fish above the lu. Pour abou ches of water ito the pot a brig it to a boi . Pace fsh above waer o he rc or he baske . over thty a stea.

OE-RYING: Pace fsh i a wel-reased shaow bak dsh. Pour ate ee

butter or ararie over the fsh . Bake i preheaed . ove .DEP-RYNG Brea fsh as pa-fryi. ace a se ayer o sh a wre rske. Pour o eep ito fryer or eep-ry pa ee o eve o or tha h ull .eat o to 37 . ower basket cota sh ety to eep ryer o preve ecessbbb . ry 3 to iutes or ut fsh s ode brw ad foats.


10/84

SS

BakedSea Bass, Pouguese Sle

2 to 3 poundssebss filets ,

cut 1 nch thck

1 taspoon slt2 tbspoons ou onons slicdY cu o o cup wht win ngr3 clos glc inc o shd1 taspoon orno ls

r o

1 tspoon prpd lo std tspoon powdd so

opton) tbspoon frsh pasl ncd o2 tblspoons drd pasl

1 tblspoon fsh cond orY tspoon ground orind

1 tblspoon sh lon juic cup dr hit win o t

1 Sprinke fi it at; dut igty it four Arange ih in a aow 8 x 12incbaking d

2 . Saut onions in oive o in kiet u nti imp; p ace over i

3 ombine ine vinegar garic oregano mutard afron parey coriander ademon uice; mix e and pour over fi Pour ine around i; bake uncovered in preeated 3 F. oven about

minutes or u nti fi fake eaiy en teted it a fork

O ck r hib u seks cn be subsiued fr se bss.

Bck Se Bss h Whie Wine Suce

6 black sa bss lts chwgng bout 6 oucs

% cup butt cup d hit win

1 . Pat fiet dry it paper toe.

rv

2 cups l juc1 cup cra2 tspoons ou1 tabspoo cold t

2 Met butter in 1 3 x 9 x 2i nc bakng a d ip i in butter and arrange in pan kin dn n

3 . ake in preatd F ven min ute or n i ae bating frequ entyit pan uice

Traner fi to eated erving ater keep arm Strain brot into aucepan add cam uice and oi inute 6 Add cream ; boil rapidy o reduce iqui d about 7 minute 7. ombine four and ater k into ot mixture and co un ti hickned Serve

ine auce n ide

s rd sn r buish i i u bak sa bss


11/84

Bked Sd Bss R S

SS m

cleaned tiped ba bleh, weihin pnd

teapn alt

Serve 4

teapn papia (tinal)4 teapn inced aley

tablepn len jice winevinea teapn peppeRie tn teapn cape, dained

6 tablepn aane, elte

. ash ad dry fish split a clea cavity.. Seaso iside ad out wih salt ad pepper.3 Stuff loosely with Ri ce Stuffi close opei wih skewers or stri . Place stuffed fish o baki pa dust outsie with paprika. . e i preheated ove 30 o 0 mi utes, or util fish lakes easily with ork

6 . Whle fish bakes lend parsley leonjuice capers an margarine; divide into 4equal portios ad serve i small cups with fish o spread o each idiviualpotio at sevi te .

ce Stufng

Mke cu

p ht ce ice 4 teapn inced chive tablepn aaine cbe envelpe eetable teapn intat in ae billn

tean iinal Wcetehie ace

ombie all ireiets ad toss lhtly . If boullo cube use dissolve i small a mou tof boil water

NO: For an arr fsh allow shly lonr For a 5poun fsh aow 1hour or un fsh s on If sr fsh can as w h ur an mon juc as coos n hch cas o ppr

Se ss mod

d ea ba lleteh le jice6 tabepn bte

Serve 4

cp ive blanc analt t tatepeppe t atecpped aley

Dip llets i lemo juie the i lou saut i butte util eliately browe oboth sies.

Remove to heate platte.3 almos to p a bow very uickly a salt a peppe to taste a ash

lo juie a pasley Pou alo m itue ove hot illets serve at oce


12/84

ASS

Chinese "Red Fish

1%-pound cleaned wholesea bass,

lt o oth s sh

1 tlspoon onst1 gg whit3 tspoons wtpnt oi2 shoos slivd

4 scions, slivd2 tspoons so s

% cp d whit winSt nis powd (viin int fod sops)o pinh of ging ndgond lovs

1 . ut f t corntarc ; dp n eg te beaten t 1 abepoon cod ate2 eat peanu o to zzng n ok or ket drop n f oer eat and fry on bot

de u nt cooked troug 8 to 1 mnute3 Meane co mbne remanng ingredent n ma aucepan brng to a mmer

and eat mnu te. our over ot f and erve Fis et i "red ame e a se it is ooked i so s a e

ee B ih Juienne egee

1 tableon y ae2 teapon ce vinea1 teapn gin ot atd

rvs 4

ea abo 1 pns eahdeed (with head and tail le n)

p jennect cats cp jiennt zcin ibiin wte4 cp ltt o hins caag,

sddd

obe soy sae vear a er ; brs h ose a se ay of fsh whsy ure.

. fs o a heaproof paer; plae o seaer rac.3. over a seam over bo waer 8 o 0 es or ul fsh fakes easly whe

ese w h a for eawhle coo arros a zcch sal aou of bol waer brh

a eerrsp Sde cooked f geny onto be of ettuce; pou qud ta a accumuated on

patter oer f . Garsh wh arro a ch srps

: If ese use oe ge fsh (equ es sghy oge se mg m)


13/84

UF CPI S

os Bkd Besh

1 cleaned caled whle blehweihin 4 pnd

1 edi zcchini cbed1 cp h diced nin peeled an liced1 een peppe ct in tip1 tablepn paley inced

1 teapn alt% teapn peppe

jice 1 len tablepn btte1 tablepn na aatc

bitte4 live liced ( anih )

1 . ash fsh place a wellole, foll e bak sh.2 . Stuff fsh wth u t veetables a parsley secure wth toothpcks.3 Sprkle fsh wth salt, pepper a leo ju ce. Bake preheate 25 . ove 35 to 0 iutes .

5 . emove fsh to heate latter keep war.6 butter a ostura to pa ju ces, stirr utl wel lble e pour over fsha arsh with olves.

m C Bk Se

4 pnd deed capwate

1 cp vinea cp chpped cat cp chpped celey1 nin chppedpece len ind1 tablepn paley3 4 whle alpice bay leave

8 o 104 pi thye4 whle clve

pnd pne pitted% pnd yellw ain% pnd blanched alnd cp d cn yp% cp bwn aY pnd vanilla wae aed in

a little watealt len jice t ta

lea carp carefully u er ru water dra a cut to lare peces.

2 . Place carp lare bowl a 3 cups water, viear, a choppeveetables3 e toether a heesecloth ba a bouuet ar of leo r , parsley , a llspce,

bay leaves, thyme a cloves a to bowl a let sta overht cool plae. ext ay , remov ih ro ol trar rai ig gre i ol to tockpot

a smer u tl veetables are teer.5 ombe prues , rass a al os lare saucepa wth uart water stra

veetable ture ito prue ture, m veetable l u wel l wth prue uce .6 A cor syrup, brow suar a wafers . he gravy wll be thk . 7 . salt or leo ju e to taste.

8 dd arp cook over very low heat 5 to 20 utes, strr fro the bottom soravy wll ot bur . he loer t cooks, the arker it becoes.


14/84

UEFISH ICARP SABLEFSH

aed, Stue 'n Baked esrv 8 o 10

1 cleaned blueh d nap-e weghng 4 pund ded

lt and bnd tablepn ualtee

up td utter agane2Y cu eaned tung

Y up nced nn% upminced feshparsley1 u hedded catpapa

wate f gansh )

We f fsh wh am cloh se ase .2 hake flour no empy brown nbag p lace n pan .3 rnkle fsh nse and ut wth al an pepper. ombne cu butter uffng onon parsley and carot; tuf cavy an secure

enn g wh woen topcks r bnd wt soft trng .5 lae sufe fsh n brwn nbag brush wth rema ng butter and rkle use

wth arka.6 Clse bag lsely wh twst e abou 2 nches frm fs . (Bag sou f lely ver

fo . ) Puncure x nc h slts n op f bag wh parng knfe . (These allw ar anwaervap rs toescae from bag . )

7 k n reheae 350 F ven 1 our. Remve pan frm ven ; allow to an col several m nutes.9 remve fsh sl t f bag wh parng knfe r scssrs. (eam escaes when

bag s spl s use care nt o burn yourself. ) 0 . Remve fsh t servng laer; garnsh w waercres.

NO: I is imprn fw dircins h r r cking in rwn - in -g Mkecerin rosing pn is les 2 nchs dp (lrg nouh h old ju ics if bg should

leak) . Also, pan shouldlarg nouh so that n o part o bag xtnds over sids during

cooking. A trrific way to cook ish as it liminats asting, and ish comes ou t ju icy an

ndr

abefs, Calfoa tye

2 nd blehY c veetable lY teapn altY tean ed ee

Cu sh n servng eces .

vs 8

% cp eh len ce1 clve galc cuhedY teapn wdeed cnched aley cant

2 Cbe remanggree ns an pur verf ; marnae 1 hor urg ne

r twce.3 Brol on one se to ute un tl f flae ealy . . rkle wh coped parsley.

NOE: Use crp, pck r swrdfish in iu f s/ish .


15/84

CnesatshAmodinewth

MandinAmonCreSuc

4 nd tsh h wghng10 to 12 ouns

2 ggs tn an ( 1 uns mndrn

orang stons unran1 % ups n dr rad rums

Serve

1 tspoon st% tspoon mon rn ngrtd

up mtd uttrMndrnAmond CremSu

Ta ca rozn

CTFS

2 ombn n a ao and 2 apoon qud rom orane ctonrrvng ru r auc

3 ombn n anor a o d brad crumb a and m on rnd4 p ca nto mur tn ro n crumb mur pac o r rack to dryy

Pour bur n 1 n c bakn d pac ca n d urnn over to coatbo d butr

6 ak uncovrd n prad 3 F ovn 3 o 4 mnut Srve tMandarn Amond ram Sauc

Mada d a Sau

Make abt 1 pY up amonds sd (fo grnsh% cup uttr or mrgrn

mtd%cupliquid from mnarinorange

sections ,plus% up frut dd

taspoon ornstrh

taspoon sh orang ju tspoon mon rn, ny radsh of satdsh ground wht ppprY up dary sour ram

1. Ckalds butter sllet utl glde bro; reve fr sklle a se

asde2. Cberel qu (add water f eessary tak e au) ad rsar ;

ad buter sk l le .

3 . tr rae ses fres rage jue le rd salt a eer; ver

lw eat utl mxuretckes strr ctat ly mov rom a coo ty Str our cram b 6 Soo auc ovr ; arns t amond

Caoi ad odefl!


16/84

CTS

Pn-Fd Mississipp Chnl Cshh Hush ppis

3 nd ceaned cannel ca c 1 ean al easpn ely nd

black peppe% cp yelw cnea

Seves

3 ablen be enin1 ablepn cped civepinal ani)

1 en, liced pinal anis)Hsh Pppies

f atfis s purased ave it leaned and skin ed 2 . f ou are ceang fis oursef ande it autous so ou are not urt b painfu

stingers (A safe w is to wear canvas work goves to grasp fs b the ead . )a Tur fis o its ak .

b lit throt to bak skin but not ompete troug it end ead bakward and pu down to pee off skin as ou would to tur agove nside out . plit and reove entrails .

d f preferred d o not reove ead Wpe fish wt dap ot; set aside 3 ift togeter four salt and pepper into long flat dis or onto piee of waed paper;

blend n ornmeal Rol fish in fourcornme miture. Heat butter in fring pan ; brown fis quick inu tes on ea side or unti fsh

flakes easi wit a fork (Do not overcook. ) arnis wit ves a nd lemon ses f desired.6 . erve piping ot aopanied b Hus Puppies.

NOTE: Channel catfishor bluecatish is considered the best oa l resh-wate fish . Meatis fim flky, ighly nuriius nd dlc. Thr is n b r ing!

.

2

3 .

4 .

5

6

7

Hus uppes

c yell cneal3 ablen inced nin1 abepn 1 eapn bakin wde

Mes 2 doen

cn il

1 ean bakin da1 eapn al1 ae e, wel beaen1 c beilk

Mxogeher orn ea oon , four , bakg powder, soa adsalt ombine egg-adbutterik.Mke awe in center of dry ingredients ; addl iquid mxtu rea at oce nmixwithwooden spoonu ti l we b len ded .Wthlightyfouredads formixture into sa cakes , usi ng 1tab lespoo baterfor each ake .

Deep-fr in hot sizz ing oi , ooking on as anykes at one tie as wl l ucrowded , in one aye r , n fat; fry 3or 4minues , oruntil goden .Turnakes wittongsor forkas therisei n otfat duringcooki ng (Donot piere . )

Removeakes frofat wits otted spoon ; dra ino n bsorbent pape towel sbeforeservg pping ot


17/84

Cafis Golden Nugges

wih Cream Pikle SaueServes 6

ounds tsh ts fsho fon thwd

% tsoon on ppr

ggs tn% us uttr

FIH

u uos ou u ow on tsoons ssond st tsoon ng owd

% u ns o onds hoppdon o P Su

1 Ct fsh nto x - nc h pieces set asde 2 Sift toether f or cornmea seasoned salt bakn powder and emon peppe in

are mixnbo

w.

Add es and bttemk b en d nt smooth Str n n ts .4 Dp fish nto batte lettn excess batte dp off; p ace on waxed pape Heat oi n sk et to F ease fsh n to hot oil a few peces at a tim e an d fry to

mntes or ntl oden a nd do ne 6 Dran on absoben t pape r seve wth Crea m ckle Sace

a & Pi a

up d sour r

up rsh sndwh sprd2 tspoons swt p rsh tasoons onon nd tsoon ps nd

Makes 2 cps

taspoon mon ju

tspoon dr d wdtaspoon ram-sty prpardhorsradsh

3 to 4 dashs Taaso sau

Combin al edents c hil l min tes to blen d flavos


18/84

C

Clams CasioMkes ppiers or

4 luncheon servigs

heyne a in he d na Wete

ie ae

t d Taba ae3 t atiay ed ban ,

t in aeeaned bead b

Oe sells let lm em e h l; s e hl2. Arrage lams in shllw bking n; n eah l Wresersire Tbs

b be mbs 3. hes o he sre tl edes o ls l d ba s

Qik Maaa Clam Cowd

% p nin aeY ean intan ined a ae taben be aane

Serves

an ( nd ne) tate,ben

an ( nd) he tae,dained and died

an ( Y ne) ined a bte ( ne a jie ba ea ean thye leae tean a tean nd ba ee blen paley ae

1 Reh ye o les me r wte 10 mes.

2 el ter lae se l 5 tes.3 mtes tes l s l je b y le hye slt lk pee

b t bl . Ree ea e sme 0 m es; kle w rley les jst ere

ser

FredChesapeakeBay

So-Sell lams

4 anae i (any ye) a eh hed

e , ane

Srvs

a n i yiattai ata ae

ke le shlw bwl ew te ss wel e

2. D s ebske se eess re ee 375 F e rw 1/ 2 mes Dre we

3 Ree ess l l s re e y se se .

NOTE: Clm e fe 1 to 2 he hot ft o ol lgefy p.


19/84

Fis &ChipsinBeer er

1 % pounds od fits up frsh on jui% rg wht onon, pd

nd nds to spppr to tst

Serves

t ngr opton)

1 . Cut ih ito rvig pic a p ac i at bo

6 dum potosgtb oiBr Btt% up our tspoon ppknn ppr

2 Sprik ih ith mo juic, oio, at ad pppr to tat mariat 1 hour.3 Wah a p potato cu t ito trp a ri i o atr. rai .

OD

4 Fy potato i p oi hat to 3 F uti ary t r rai a pra o

papr to . Sit togthr our, 1 tapoo at, b ack pppr to tat a cay to tate itofat dih ut ih i four.

6 p ih ito br battr a fry uti go bro a crip . (I oig qu atityrip, atch oi carfuy. Prioicay im o cook bro pck. Kptmpratur at 3 F )

Rfry potato ut go bro rai .8 . Srv fih a ch ip togthr ith ma t vigar, i ir .

up ou% tspoon st

B Bat

2 ggs, sptd% up br

2 tbspoons but, t

1 Sit togthr fo ad a t ito ma mix ig bo ; mak a i c tr2. Bat gg yok ightyithbr; pour ito .

3 Grauay tir i our ro i ow with woo poo utimooth4. Stir i m t buttr ao battr to it about 30 miut . Wh ray to u, hik gg hit uti tif but ot ry o i gty but

thoroghy.


20/84

OD

Taa Bakd Cod

tablepn eted bte lce cd let

teapn papa% cp cpped ld nn all clve alc, peed

Serves 4

3 tae, cped ne% teapn taan

teapn wte peppe% cp fe en jce ced ce (ptna)

1 . Brush 2 abless mele buer all sdes c lles arrage e layer abkg sh srkle h arka

2. au o a arlc remag buer ul o ses a maesarrg he eer a le m juce sr ad smm er seeral mues

3 ur sauce er sh bake ucere reeae 30 F . e 30 mu es rul sh lakes easly

re h h cked rce es re

aos Quik Co up

pnd ze c tablepn btte aane all yelw nn, peeled

nd tnly liced cp Cedda cee aed can (6 nce) nced ca,

dand

Serves 4

can ( nce) edzep, daned

% teapn ately nd blac pepe t

tatecpped dl ( an)t ced ce (ptna)

1 Reme re rm acage ll ha a rm emeraure 15mues2 . sh 8 eual ees h sar e se ase 3 e uer are ske or eecrc fry pa sau o uer oer e u

rasare lce s ; cer a seam er l ea 8 mues cheese la ms srm cer a seam mu lger Reme c rm eaed serg laer7 es rema g rees a sal ad epper sr ble ceese 8 ur ceese sauc e er fs prkle w res d9

ere ae h cked rceNOTE:Ce p ve e ae tte e beoeg to te ke


21/84

CS

Crab CrousSeves 4

% cup chpped mild nin6 taepns utter r mararine

cup u

1 teapoon freh leonor imej ce1 prigparley, chpe

ah cayenne tean riinal Wrceter

hire sauce tean Ojnyle mutr1 cu milk

. 2can (7 ces each) crab meatsalt1 e, beaen2 talepn aerfin read crumln ede

aut oio 4 tablepoo butter or miu te bled i lour ad eaoig 2 Ad milk ad ook util thick tirrig otatly 3 Reme rom heat tir i lem o juie parley ad rab eat eao to tate ith

alt hil hae it croquette ith a d dip roquette it egg the i rumb Fry loly i remaii g butter u til bred o both ide 6 ere pipig hot ith lemo edge

NOT Oter flaked oked fsh tuna or samon an be substtuted for rab akes adelous offerng for supper m an sh !

Mald Crab FoduMes 4 cus

n crb ea nc) ce

e 6 nce) Grere

cee

c

e rte r r e

e er eeer e c r e

a en n n

2. e heees ilk seag ad sherry i oue pt se lw sr iee a sh

3 d r e he stirrig asiall y l h ly 5 10 ies Sear be of read ith a fondue fork and wirl with a ire-eht ion

e hke hile stadi g sir a lile l r herry

NOTE: This i a gre ice-breaker for timid ques! If you o not hve fondue pot,

ixue y be e i uble bil andether sevefrom that o tranferre to aafg .


22/84

CS

Maa Dee Crab Cake

1 ound bu rb , kd up mnd onon

up mnd grn r2 tbspoons rgrn1 tbsoon dr sr1 soon orgn orstr

shr su tsoon bso s tsoon st

eve

ic v cru id

tsoon rdsh of nn r oton

u our us gh rm2 gg oks, bnY up rsh br rbs% soon pr1 boon bur, dorn o

2 u nin nd gn in rgrin uni tn i in urd rcrir Tco nd cnn

3 i in ur gdu nd in c 4 mixu oil tiring cnn i inu ir in 6 Add i uc ixu gg rurn n nd unil tined

iring cnn i c ixtur8 . Combin rad crums, arika nd md ur i w e crab meat

mixre in 8 crab ck di ino cru mixtur 9 Ck c in 1 inc i vr dr uni gdn brwn n sid s

NOTE: If desired, crab m ixure may be spooned into 4 crab shells or ramekins; crumb

mixure spikled over top, dbakd i reheated 350 F. ov20 miues or unlho ad bubly Place uder br9iler to row cru mb mixtureif desired

Savo Saood i Salop Sls

2 ns 6 ouns h) rb mor 2 ups ookd sfood

4 tbspoons buttr2 bspoons our p ik up h r

eves o 6

spoon srpd onon tspoon Angostr romt

btters mor, if dsr) tespoon dr msr tespoo tsp tspoon stdsh ppr1 son gn pppr nd

1 tbsoon r, nd brd rumbs

1 . Pic oer crab meat rmo ad discard carilae S et crab mea aside2 elt 2 tablspoons uttr i saucpa led i lour , stirrig costaly3 Graduall add ml and cram sir vr medi um at to desird ickess .4 aut grn eppr ad clery in remai ing butr ad d to wit sauc alo wi

onion crab meat Angostra and remaiig seaso

ill calo ells wit mixtur, prink wit read crums nd dot wi addioalbutr un u der roilr to row


23/84

GR)

Fish FWets with romatic Stfg

Creay Musard ueServes 4

r t

tb btr br rb Atr rt

b

te e c t c r teer t tteterrea tr e

j ix i. n fi it wi iinal lt n pepper t tast sp with stfin. l fits fsn i ttpics .

c fis in sllw rs p p 2 t 3 tablepns wtr int an. t fiwi rminin b.

in pht F vn ints Serv ih Cra sta Sace .

Cmy Mu u

tean prered m utard Y teaspon ngostura aromatic teasoon es emon uice itters

cu medium wite saue, eated

ti p mst, ln jice and Angstra it cre sace .

tbes utter rmrgarine

tbesos our

u Wh Makes 2 cups

cups misat t tsteeper t tate

1. Mlt bu in skil et; blnd in flu ui mth, stiin .

2 mik y; k i ik n mt, ii .

3. Season o aste with sal and pepe r.

Avcao sh KiServes 8 ri foria ca teaso credre eer

' tbes e em ce tean te tabeons mce r ceane e s, eiging tes st out pounds ke page 7 t c r r fr r)

c fr grs)

1 Cut acas lngtwis inta lvs; eseeds and skin ee ormashfruit.

2 Mix i lm i s ans.

3 Spread aocao ixure over warm fis , skinned, i esired ; garns ith py

ig nd lm n .


24/84

FIH (GENE)

ked Fs t Tmte

1 pund h fit, frhr n

1 pund rip m,chpd ut 3 cup)

tepn t

Seve

1 . Pac fi in 1 2 x 8 x 2inc aing an

pn nin pder pn hym a, cruhd pn rund c peppr cup f rd crum2 n utr med

2 Cmintmat at nind tm and ac n v fi 3 min ad um nd utt in v fi and tmat 4 Ba in atd 350 v 2 minut unti fi fa ail n ttd

it a f5 Tun vn t i ac aing an 4 inc fm at and i uni f fi i

nd aut 1 minut v ing t.

Engls Fih Poao PeSeve 6 t 8

2 medium pt, peedater3 tpn utr r mrrin1 cup rcci er up cuir rs up nin, chppd

1 cup mik1 pund rmhd h under, r perch),cut in inch pic

1 pn riin rcerhir uc

6 tpn ur 1 pn tpn pprik

1 tat in iing atd at unti tnd aut 30 minut drain and s

aid t c .2 Thin ic tat in tm and id f gad 9inc i an wi lics 3 Bak in td 450 vn nti tat a nd and cp 30 t 4

minut4 Rmv fm vn t id t c Mani mt utt in lar kit add

cci cauifw and n i auting unti a nd 4 minuts.5 Add f ck and sti 2 minut.6 Add mik ck and sir unti ticnd 2 minu t Add fi, rcti and at c and ti gnt unti fi i cd a 5

minu

8 Heat tatin d i an in 450 vn uni t n fi mixtur int i andspink t wi aria . Sv at nc


25/84

FISH (GENERA)

Baked StufdFish Louisina

1 cp chicken rth ay ea

eapn Taac ace c ncked, lnrain rice c tter r mararine c chpped nin

Seves 4

%cupchoped celery1 tablesoon coedarsley

2teaspoonscapers1 whle cleanedh , weihin2% to3 pounds

talen lemn jice

1 . Combinchickn broth , bay lafand 14 taspoon Tabasco in sacpan ; brigtoaboil

2 Addricand cook according to ackag dirction; discard bay laf3 M 14 cu buttr inauca ; au onin, clry and arsley uil oft4 Add car and rmaini g Tabaco ; mix wll 5 . Combin gtabl ad ric 6 . Was fi atdr Plac fi in buttrd bakig di ; tuff wit ric mixtur 8 . M lt rmaining buttr tir in lmonuic oon lmon-buttr oer fis Bak i

ree atd 450 F. on 25 o 35 minut, or unti l fi flake easil wen ttdwit a fork Bat fis oft as it bak

NOTE: Suggeste fish to use striped bass, sea trout, bluefish_ haddock, mackerel, redsappe, ap, fesh ate bass o h itefish .

Barbd Lan it Fis

4 nd rm hite h lle:hait, rckh, lincd, iantea a (lac ea a) rhite ea a

cp y ace cp dry hite ine alen freh lemn ice cve arlic, reed

Ct illts i to x 2 x -i c ice

Seves 8

tean rnd iner c crn il talen ched freh

remry5 talen ched freh

parley nd freh mhm, iced cp tter r mararine

2 Combi o auc, wine, lemon juic garlic, ginger and corn oil pour or fisieces and lt marinat 4 ours

3 . Pour off and rr marn ade rinkl fi gnrousl wit rosmar an d arl 4 Skwer carfull or li inid a ingd wr broilr; lac or low coals a d cook

un til fi flak asil w n tstd wi a fork, about 0 to 5 min utes, batig oftewi marinad

5 . anwil, aut murooms in butr add rmainig marinad and at troug Por or broild fi

NOT Geat fo summe dnn! f desed, pepare a aket of fes veetabes themon b utte, ap in a um n um fol, and ook over g h e fsh rls.


26/84

FIS GENEL

ih illetswith Zes Cheese Sauce

ur-lc ( uc) pckg

z h t2 tpn hy quzd

mo uc tbpoo buttr r rgr tp our

Seve

cup k

cup Arc prc c,hrdd

1 tbpoo gr on, lcgrt p % rh o wg (ptl gar)

pry optnl gr)

1 . prikl rzn is illts wit lmn ic k ccrding t pck d irctis .2 wil, t mk sc, mlt tr in small scpn rmov rom t d

stir i lor.3 Grdll dd milk cok vr mdim t , stirring nti ick d .. Add cs , grn oio d lmn , stirring nti l cs mlts .5 rv vr is grnis wit lmon wdgs nd parsl, i dsird.

Fish Minade erk3 p h llt, prbly

halt

cup tryk uce cup lq k v6 cup bc uc

1 t is int str ips inc tick 2 incs wid c crss mscl ri or mretdr prodct.

2 Lity salt is o bt sids s ig 7 t 9 tspo ns tl r pckl i sal or ac 3pods o is.

3 ombi rmai i irdits i mixi owl. Pt al t is selsl lstic g, dd l t mriad , t e rmai is ,

ad t rmii mrid rl g ck d ort t nsr mariad covri.

5 z ir seal ag nd rit 1 rs.6 Plac is stris rcks o drig in v r ddrtr. Ddrtors sold b

s t 10 F . ov s t 160 F . wit vn dr lt p 2 ices.7 et is dr dr tks 8 t 1 2 rs, dp nd ig p tickss ad miess o

fs. Fisjerky suld be frm , dry and tug (Overcokd jerky is crnchy. Jerkykps ot mts wrpd iwxdapr d strd i cool, dry plac . )

NOTE:Goo y to us ltovr ath!

Ain, onomial oo to tk long orckpckng r hkng.


27/84

FS ()_o-akd is wit Mayonais

Serves

1 cl grlc, pl c1 tsp st1 tsp rg , crush

tsp bs, crush tspn thy ssh bck pppr cup crn

cup , chpp1 tsps p , grt3 tbsps rsh uc

1 c wh sh, wghg4 t 5 pus, h bck r

Mys

1 Mx together garli alt, oregano al , thme and eer 2 Str n ol , onon l emo eel and jue 3 ear off 1 heet of 18nh heavduty alumnum fol twe length o fh lu 3

nches lae foil n akng a with half the ee exten dng over one end of an

4 lace fh on fol our mrnade over fh 5 Brng extendng h alf of fol over fh and eal 3 de wth doule fold refrgerate 1hour

6 Bake n reheated 375 . oven aout 45 mnute or untl fh flake ealy withfork

Serve wth old Maonn aie on the de

ylk tp lt tsp ry ustrh r pppr

Maynna

Mkes bou 1 cups

tblsp rh l ucr gr1 cups l r hr

sl l4 tps ht wtr (pt)

1. Cobe n mall bowl e yolks, alt, utard, red epper ad 1 teaspoo lemojue beat wth wre whsk or electr mxer at medu m eed u nt l thk ad pale

2 Add about / up ol, dro by dro, beatng well after eah addto add another/ cu ol , a few drop at a tme beatng well eah tme

3 Beat reainn leo ju ce and water4 Slowly beat n rea ol untl mxture thck ad sooth Store overed n

refrerator 7 to 1 0 das

0


28/84

FIH (GENE)

Hibachi Fill

6 a h t, rh rz

cu t buttr rarar ta at ta parka

Seves

% cup ary , a ty c

ar tat, cut xt t tab h uc

1 Thaw frozen fllet, ruh lghtly wth melted utter rnkle wtha lt, arka and cu arle

2 Lay one thn lce of onon n center of each fllet roll u .3 . Seure 3 rollu and tomato wedge wth 2 long lender wooden kewer that have

een oaked n water Leave room etween eah rollu . )

4 Comneremainngutter, arley and emon juce lace kao on wellgreaedgrll , atng wth utter auce a they cook .

5 Cook 5 mnute on each de , or untl fh flake ealy when teted wth a fork.

Nw nland Fih Chowdr

% cu ak3 cu watr tab cr cu c tat cu x vtab ak ta at

Seves t 8 ta u back ee cu k tab ur a bay eav u rz h t,

taw a cut t chuk% ta arc wer % ta ary ak

% ta arka

1 . Rehydrate onon flake n cu water for 10 mn ute .2 . Heat ol n large aucean add onon and aut 5 mnute.3 Reove from hea and add remai ning waer, oaoe , vegeale fake, al garl

owder and lack eer ring o a oil .4 Reduce heat, cover, and m mer 15 mn ute, or unt l otatoe are almot tender5 Coine ml k and flour lowly tr nto otato mxture, alo ng wih ay leave and

fh mmer, do not ol 15 m nute o r untl fh flake when teted wth a fork.6 Remove ay leave rinkle wth arley flake and arka 7 Tate to correct eaon ng efore ervng in ou owl


29/84

See ish

1 poud sh ts or stks,or o drssd sh, wghg3 pouds

See

ups wtr1 tspoo st

FIS (G

rng ater t a l n 1 nch llet r fh acher th tghtftng cver2 rnle h h alt 3 lace n greaed rac n an that fh de nt tch

at r , cover an tghtly andtea ntl f flae ealy hen teted th a r llet tae 3 t 4 ntetea 6 t 8 nte dreed h 2 t 25 nte)

ick e Ger Fish olls

1 oud sh or oz sht

st

pr cup ry, cup gr oo, m c

See

4 oucs ookd m shrmX up dry wht wX up prsy, m d

% tspoo hrb,ruhd

tpoo pppr1 gg tbspoo buttr or m rgr

cup rgur wht grm 1 tbspoo wtr4 mo wdgs

1 . efrost fsh f rzen cut n to 4 rvng and srnkle lghtly wt h salt and eer

2 Saut celery and onon n 2 talesoon utter untl elery s tender rs, aout 3mnu tes remove from heat

3. Str n u wheat germ, shrm and wne set asde4 Come remanng wheat germ, arsley, fnes heres, / teasoon salt and

teasoon eer n hal lo ntaner; mx ell 5 . Beat together egg and water d fsh nto egg mxture, then to seasoned wheat

germ, turnng to oat evenl y 6 oon hr xtre nt center each ee h verla end elose

fllng and lae , seamsde do wn , n lghtly greased akng dsh ot wth addtonalbutr

7 Bake n reheated 400 oven 2 nte r nl horughly heaed erve thlemon wedges

NOT f fh ees ae too mall to oll, ut nto eua l es and lae eestoet th flln beteen


30/84

OUNDER

Flounr au GranServes 4

u grate Parmesan or cup ne dry red cumsRomano ceese pound ounder o se ets

cup rea maynnaise

1. Cmbin chs an cumbs pic of a papr or n sha lo pan 2 rush al sis of filts ith mayona ; coa h crum ur 3 an in sin ayr in sal akng pan bak n prht 375 F ovn 20 o

25 minuts r unti ln an fs flaks aly

ICRWVE DIRECTINS Pe n obong g bkng ove t xee owe on to n e o n t f fke e

oundr Skll% u 1 or oi mrgrine1 tabn eed us ty sice pottoes1 u sice onio1 acage ounces) rozen

gree ens

Serves 4

pon one ets cup wte cup emon juice teaspoon satwite pepper to tsteemon sices o nis)

1 Mt a mararin xcpt 1 abspon in skit str in il w2 Lyr ptats n ns an rn bans n skillt p th flonr 3 Sprink tp ith atr lmo jui sal an ht pppr o h rmainin

margarin Cvr ruc ha an smmr uil poaos ar don about 20 minut (

nt ovrck)5 . Garnsh ith lmn sics

NTE nqe ket nne ook n e t 30 ne.


31/84

Soium icSud Fish olls

1 cup cok rc cup coo crrot chopp2 tbpoo o prsy

chopp5 tbpoos wt buttr or

ualt rgr t

Seve 6

6 our h t % tbpoo our cup frh o uc cup orng uc tpoo Agotur rotc

btrwtrcr for grh)

FLOUNE

1 Cmne rce carrt dll and 1 aeo meted uter dvde mxture nt 6equa l rtn and ead n ea ch f et

2 Rl u fllet and faten each wth a tthck ruh wth 2 talen utter 3 Bake n a reheated 350 F ven 20 to 25 mnu te r unt l fh flake ealy 4 Str remanng utter nt flur gradualy tr n emn juce range uce and

Angtura5 Ck mxture ver lw heat trrng cntay un tl auce ubble an d thcken .6 Son auce ver cked fh rl garnh th atercre

Sr- lounder

1 pckg 1 pou) fro ourt, thw

cup oy uc2 tbpoo ry hrry1 tpo cortrch1 tpoo ugr tpo grc powr

1 Cut flounder nt 2nch tr

Seve

cup or o1 % cups cry iagoy lic1 cup uhroo c

cup co, ichot cook rlir o p or grh) cup t tot or grh)

2 In ow, comne y auce herry, crntarch, ug ar and garc owder3 Add fh , trrng gently t bend ; et tan 1 mnute 4 In wokor heavy kllet, heat ol .5 Add arnated fh mxture, celery mu hrm and calon; c ook over hh heat,

strr ently u ntl f cooked an d vegetale are forktend er, about nu te6 . Serve over cookedrce ; arnh wth emon lver and almond


32/84

ONDER

Cree-Se luner l-, icrve

1 can ( 1 n) e tmate,che

c che nin c ice een ee

Serves

tean at1 taen na Wcete

hie ace1 n ne e e

1 I hallow mrowaveproof bakg a ombe tomatoe oo gree pepperalt ad 1 teapoo Woreterhre

2 Cover wth plat wrap , tur g ak oe orer to vet m rowave o H IG utlaue hot, about 5 mu te

3 Meawhle, ut fllet, f eeded to about 3 x 4h pee ruh oe de whremag Woreterhre

4 ur fllet over ad roll from the arrow ed seure wth toothpk 5. lae rollup over tomato mxture bak pa poo ome of th aue oer

fsh 6 Cover wth pla wrap, turg bak oe orer to vet; mrowave oHIGH utl

fish fake eaily when tested with a fork about 6 minutes, turning pan halfayaroud after 3 m ute

7 . Le tad , overed for 5 m ute before erv

Pan-Fed FUiet of Floudr

% c ye cnmea% tasp sat tasp papka

tasp ppp1 n e n

cp sk k tasps 100 cn aa asps c

wdspas sps as

omne ormeal, alt papka ad peppe shalo dsh 2 lle paper oel3 p eac lle km mk en oat vely oreal mture; e ae et marrne n lare klle; mx n con ol.5 . lle kn -e la on mem ea nl len ron on b e an f

flake eal ao 3 mne o eac e6 See ppn o lemo ee arn parley .

E: ee ubttute cu e be cub o coe


33/84

GROUPER/HADDOCK

Groper Chowder

cp dcd salt pr (at2 cps

s, scd pds rpr, d adskd

cps watr tt cs ca jc

Srvs 8

2 ptats, pld ad dcd(at 2 cps

asp sat aspo ora Wrcste- shr sac

dash ca ppr asp r

1 cp cra

Cook slt pok lge pot uil sp; emo d esee2 d onos o po ook utl ede but o bow .3 goup, we, lm ue, otoes, sl, Woeeshe d yene;

smme 3 mues u l fsh d ptos ee . Bek up fsh . Ble flou wh sml mou t of em u tl smooth; dd to ema g em , thet t fsh mue.

5 Het ad see ppg ho wh usty bed o olls o dp o ch owde

Hddok Sew Supemewi edium Whie Sauce

Srvs 10 12

2 pds haddc ts, fshr f

3 cups chppedis

cs arc, cd taps 2 cas cs ach p

tas, chppd wt jc qart sh stck or ca jc cp tat past tasps chppd parsl

tasps rsar

tasp ra tasp the lare a as pd cod shrp , dd cp Md Wht Sac (pa 2)3 tasps dr shr paca cs f

a as paca ocs f cosat t tast

wht pppr t tast

ow hock to sn , unwped , t om tempetue 20 mnues f foze ; uem-oze blok o fesh flles to ch pees nd et sde .

2 Su onos nd glc ol ut ed s oos w u, fs so,tomo pste , psley, osem , oega o, t hyme d by eves

3 In fo poesso pue shmp , e du m hte Sue nd she ; ble d no soup S n lm bens, o nd hdok; smme 20 mues5 t and peppe t tste; ee ppng ho .

E: e c oce) cem o i o up m be btitte or cooe ite c


34/84

HBUT

Baked Halibutwith HrbedDresing

&EggMustard Sauce

2 cups drd brd crubs

cup prsy, coppd1 tspoon st spoon bck pppr tspoon sg% tspoon rosry cup buttr or rgrn% cup onon, choppd

See to 6 cup cry, coppd

2 tbspoons vngr2 tbspoons wtr1 thck hlbut stk, cut bout

1% ncs, wghng bout2 pounds

2 scs ln bconEgg-Mustrd Suc

1 n ad cm a a ag and ma e ad e 2 M add nn and c ang n nd3 Add vnea and aer; hea u qd ver ead crm an ghty 4 ace mxe n m f gaed ang dh ac ha u n dn and to

th acn5 ae , ncved, n head 35 F ven , 4 m nue unt fh fake th a

fr v h gguad ac

Egg-Mad ac

tbspoons buttr or rgrn2 tbspoons our

tspoon sltdsh rd pppr

1 % cups k

1 . Mlt b utter ; bln d inflour

1 tblspon prprd std2 rd-cookd ggs, dcd

2. Gradually add mil , a , redpeppe and mutad ; c , iring ften , unt il saue

then3 Fold i n eggs Servehot .

Grape&i-Sesame ked buSee 2

2 hlbt stks, wghng bout % cup sot brd crubs% pound ch tblspoos td buttr

tspoon slt 2 tblspoons ss ds frs ground bc pppr tspoon ty, crubld

6 sh grpfrut sctons

1 Pace halu steaks n utteed ha ag dh nke t a and eer2 Mx ead crmb h aen med u eam eed and hyme

rne ve au rzze h aen u3 ae n ehead 45 F ven 5 mne e nc h f hcn

4 To h gaefu sectn and h h emanng e etun ven fr 5mn te, un fh fae ea hn eed th a


35/84

Babd alb as

2 pud hlbut tk, rhr

cup , chp2 tbe r ppp,

chp

Seves

c (8 oucs)totosuc2 tablespoons fresh lemon juice tbp u tbp r Wrct

hre uc2 tp lt

HIBT

cv lc, pd d cd2 tblp buttr, td tp rhy ud pppr

1 . f steaks are frozen , thaw an d ut nto servng ees2 Cook onon green eer an d garl n butter untl tender.3 Add remanng ngredents sm er 5 mnutes strrng oasonally Cool. Plae steak ees sngle layer n shallow bakng an our saueover fsh and let

stand 30 nutes, urnn oe .

5 . Remove fsh reservng saue for bastng 6 When oals are ready lae fsh n wellgreased hnged wre grlls Cook on barbeue grll nh es from soure of heat for 8 n utes 8. Baste wth remanng sauce, turn and ook for to 1 0 nu tes loger or unt l f sh

flaes easly when tested wt h a fork

Fas Fsh & hips

1 u et habu,c r ur

1 tabe e e uce cu u tea ate u back e

Serves 4 o

tap pka cup ber

3 a bak tatec at tap c at

at va

1 . Cut fsh nto medu mse ees ees er servg) srnkle wh lemon jue .2 be 1 u flur, sal, eer, arka and beer n bol ; beat wth re

sk ul soo. Se asde .3 ee oes u o ses, then to strps. ae otato strs n bowl of e

er r 5 ues ra ad d ry o aer towels.4. Het 375 F fry potatoes n wre basket n dee p fa ul eder, but no

bred. Dran on aer towels5 Dredge fsh n remanng flour, then d n batter.6 ry fsh ukly n sae ol; reove from ol 7 rease hea unl ol regans a tmerature of 375 ; lower fsh no aske n ho

ue ok 3 o u es, or u t batter s rs and golden 8 ran fs e on aer owel kee war n reeated 300 F oen 9 eur h ps o ol , fry 3 o nu tes unl tender, rs and ol ebrown.

0 Dra a nd srnkle wth oarse sal t. Sere wth negar .

: ou fu, bu i e i'. he gihcim i fvoie "hfoo ebestrapped andserved innewspaper!


36/84

HIBT

ted Halu Ret Srklg Saue

p Nrth Pcc

abt tk, rh rz

cup chpp 5 tbp btter tap crr pr cp rce3 cp cc brth

Seve

c ( 3 uc) ppp

chk, r cp tt r o2 tbp mc pry % tbp uctppprSprk Frut Sc

1 . Defrot halbu f frozen 2 Saut onon n 3 tableoon butter ad d urry owder and co 1 i ute 3 . Ad re an hke broth brng o a bol and tr over and mmer 20 mnute

or untl lqu d s aborbed Dran pneapple , reervng cu neale chunk and yru for Sarklng Frut

Saue dce rema n neale and add to rce along wth almond and arley5 Spoon re to bakn dh to wth halibut teak6 el remann buer wth lemon jue pour over halbut Srnkle with alt and

pepper7 . Bake preheated 37 5 F oven 20 mn ute or u ntl halbut i forktende r8 Spoon Sarklg Frut Sau ce over halbut erve rema nng aue on the d e

Spakng Fut Sauc

1 ca ( 1 1 ce ) mari

ra ctrr ap chk

rp

1 Dra orae so , reervng yru

tbp crtrc tp rah t

2 Combne ornarch, suar and dah alt wth reerved yru from pneaple and

maar oranes; ook, trrn ontantly , ntl thkened an d mooth3 . Areserve eappleadorange egme Heatgetly


37/84

Halibut FiletswhMusrooms

Cookd in ClyServes 4

pu buttr r rr, , pl a cpplt tblspoo slouc pu lbut llt tblp t ur pu bc lc cup ry wt w pu ur, lc lt t ttY pu tt, lc pppr t tt

tblp r prly, pp (r r )

1 Soak to and bottom of medu msze lay ooker n water 10 to 1 mnu tes2 lae melted butter n bottom of ot add a layer of ha lf the fsh .

3 o with baon mushrooms and tomatoes srnkle wth onon s. o wth layer of reman ng fsh.

HBT

5 Combie lemonjue , tomatoure , wne, salt and eer to taste; our over fsh.6 lae lay ooker n enter of a old oven set temerature at 2 a nd bake 40

mnutes or un tl fsh flakes easly when ested wth fork.7 Garnsh wth arsley. Serve at one .

NOT A v uuln t a to pepa halbu t A jo to dete too!

alibt Tmpu

cp allpup ur cp ctacY teap lt tp w ppp

Serves o 8

vtl l cup wt2 pu lbut l, cut

c pcy c (pt)

l w ( ptl)

1 Combne flour ornstarh salt and whte eer.2 eat toether egg u oi and e water add eg mixture all at one to dry

redients beatng wth rotary beater until mxed . (Do not overmx. Batter wl l beumpy . )

3 Set bowl of batter nsd e arer bow fed wth e water . halbut nto batter deefry n ol heated to 37 . for 3 mnutes or until

olden brown.5 Drain ell on aer towels serve m medately .6 If desred serve wth soy saue or lem on and salt

NOT: Th Japan dh make a delghful man fh o appetzer ork bet madeh feh halbut.


38/84

U

Hlibut in eetbe Wine Suce

2 pns N acic aibutstas fs fzn

p uY aspn salas it ppp tablspn cpp pasly cup li il

Seve 4 o

cl galic, cs ag nion, cpp

ct, gatd2 salks cly, cpp lag mat, cpp cp at up dy t n

1 efrot halut f frozen 2 . Comne flour, al t, ee and arle dredge fih wth flour mxture 3 Heat olve ol n kllet ad halut and fr untl golden brown on oth de

Remove from kllet and et ade

4 Add garlc, onon , carrot and celer to killet aut 1 0 t 15 mn ute, u ntl tender 5 Add tomato and water immer 10 minute6 Remoe uce from heat and our nto lende r le n untl ured Str n wne 7 . Return auce to kllet lace haliut teak in auc e Cover and m mer 5 mnu te

1

2 .

3 .

4

5 .

HlibutVetabl Bke

2 pus ali as lls

al

ppp2 ip mas, ic1 smll zucini, ic

Seve

cp nin, minc cp n ppp, i2 ablspns paly, ne

clv gaic, pss2 ablspns s lmn i ablpon iv il

Seaon hal ut to tate wth alt and eer ; arrange n one laer n reaed all owakng dh Comne tomatoe, zuchn, onon, green eer, arle , garl, teapoon altand f teaoon eer oon over fhrzzle lem on jue a nd ol ovr toCover, u ng fol f bakng dh ha no cover ake n reheated 350 oven 25 to

30 mn ute, or untl fh flake eal with a forkServe pipnghot


39/84

tlin Mnte Fish

puns alibut llts sll, in simp

nin , pl an slic tablspns pasly, m inc bay laf, cus

Seves

taspn smay taspn gan

uic f lmns % cups y it insalt t tat

ppp t tast

H

1 . le fillet in hallow an add onion arley ay leaf roemary oregano l emojuie ad wine Seaon to tate with alt and eer

2 . Cover and ring to a oil 3 Turn heat low and immer lowly 6 minute or until fih flake ith fork r unil

hri i oaque4 Coo and refrierate overnig ht5 Lift fih out and lae in erving dih to with trained marinade Serv as old

entre or antiato

en Goo Fi 'n' ucchini

tablspns sala ilgat pl an ic f

fs lmn tapn nin salt% t pun alibut, salmn

t m fis tak( inc tick), cut int sing-siz pics

Seves

mium unpl zuccini,s, pabil anll ain

cup a c, s taspn Oinstyl musta

taspn butt magainlmn g ( ganis)

1 Comine oil , lemon juie and onion alt in hallow dih add fih teaks andmarinate 1 ho turning one

2 lae fih on roiler an 4 to inhe from heat roil 3 to 4 minute er ideruhig oaionally with rema inin g marinade

3 eanhile oine ooked zuhii heee mutard ad lemon eel poover fih ad dot with u tter

4 Broil 3 minute longer or until fih flake eaily with fork a d heese melt 5 Srikle wit additional heee if deired garnih with lem on wedge


40/84

f

LOS

Bile ine Lbter

asal 2 ablspns sal p

at a)

Seves

2 li Man lbsts, ging Y pns ac

mt b al maynnas

. ll large ot wth uffent waer to over loter add alt and rn to rapd bol .2 Gra oer fry ehnd he claw and nge headfr no ong waer

alow water o ol agan afe ttng n eac h oe 3 Lowe hea ove t a nd er 5 ne fo nd oer 20 n e fo

z o 2nd oe 4 n e f ver age oe4 eove fro o l oe and erve o h eed e o and erve

od wh ayonna e

DUed BroUe obter lag 2 small bil

lbs i smac aninsins mv

Seves

aspn fs ill, cpp ablspn lmn lim icsal as

ppp as

Brol loter, hell de u , 4 n he frm heat fr 5 n ute2 . Turn and rol, fleh de u, for 15 mn te for mall oter , 8 mn ute for large3 Srnkle fleh wth dll and lemon e 4. Brol 2 to 3 nute longer

1

2 3

4

5

6

Marinat ok Lobter

3 pacags (8 ncs ac) fzn Aficn c lbs als

biling sal a3 mim nins, pl an

inly slic

1 lmn, c in in slics cp pasly, cpp

Seves

aspn sal spn i ppp spn abasc sac2 bay lasQli il

cisp saa gnspmpnicl ba slics

arol frozen rok loter tal y dropn g nto o l ng alted waterWhen water reol, dran mm edately and dren h wth old waterWth or, remove nderde me rane and ll ot eat n one pee u t talnto halve lenthweComne rok loter meat wth onon, lemo , arley , alt eper, Tabao anday leave to, ddn g enough olve ol to over mxtre Cover and marn ate 6 to 8 hor n rfrgerator

Serve o alad green drzled wth mall am oun t of arnade erve ol wth t hnle of umernkel read


41/84

Rock Lobster Buillabisse

1 cup copped celery1 onion copped

1 clove garlic coppe cup olive oil% teaspoon tye1 bay leaf1 can (1 pond 12 ounces)

toaoes1 bottle 8 ounces) cla juice

Serves 6

1 cup y white wine

cup choppe pasley

1 % pouns s llets: sl,cod e snappe halibut,cut into 2-inc pieces

1 poun ozen South Aficanock lobstes

salt to tastepeppe t taste

slice Fencbead

1 Saut celery oio ad gali in ot oil i sk lt util tend but ot bo

LOBSTER

2 Add thyme ba ef tomatoes clam juice wie ad pasl cov ad sm 1miute

3 Add fish 4 Cut eac froe rock lobster tai ito 3 pies osswis toug slls

sels ad meat to ste; sim m 10 mi uts longe5 . Seaso to taste with sa t ad pppr 6 Rmovebay leaf and serve i arg bols wit sliced Fe ba

NOTE: Delicious and quick to fix!

Rock LbsterNewug

2 packages (8 ounces each) frozen

Sout Afian rock lobster ta ilsboiling salted water% cup celery sliced cp butte o agarine cup our2 cups (1 pint) alf-and-alf

Serves 6

cup shey

cp mayonnaise1 teaspoon Angstua amatic bitssalt to taste

peppe t taste6 sices beaso butte omagain

1 Dop froe rock obse tails n to boil ig salted wat. W t bois, oil 2 mu ts, th ai a 3 it h sors, emove uderside bae d pu l out a o u t

/z- osswise sls 4 Saut ely in butte u tl soft sti i flou .5 Gauall sti alfadlf, sy, aos a gtu

at, stiing ostatl utl t.6 St i ok lobster slcs ad d sa d ppp o tst. t ol u .

7 Tim rusts fo brd, spead wit butt ad toast util gol ow u' tiangles ad spoo Ne bug ov tost.


42/84

ACKL OK FS ULET

Carcoal Grille Spaish ackerel

3 pns s panismacl, s fzn

cp s lmn ic

Seves

1 aspn sal1 aspn i gan lavs,

cs cp liv il aspn galic sal

aspn ppp

1 ha frozen fsh 2 . Combne lemon jue , olve ol, salt oregano , garl salt and eer for saue 3 ake 4 to 5 hallow slt on bth sdes of eah fsh brush nsde an d o wth ace 4 lae fsh on wellgreased h nged re grlls ook about 4 nhes frm moderately

hot coals 5 to 8 mn ues5 Bae th saue turn and ook 5 to 8 mnute longer or until fsh flake easly

when teted with a fork

ok ish, icrowaveSeves 4

1 pn mn s f lmn im jicsasn sal (pinal) (pinal)

minc s pasy (pinal)

1 Rnse and ut monk fish nto nh ees2. Plae n 1quart mrowave -roof asserole over and mroave on HIGH 3 o

3 nutes rrg one Let stand, overed 3 mnues3 erve pla or sasoed o taste wh seasoned sal, lemon juce ad rsey.

NOTE onk f look unattatve efoe ookng ut tun nto a eloutang te -oloe f w en ooke popel. A oon to ete!

Smoke ullet, Babecue Sle

6 ss ml iging ab1 pn a

1 cp sal

Seves

4 qas aicy cips

cp cni

1 Remove heads of fsh ma ke a ut along le ngth of bakbone to allow fsh to le flat non iee d ookig ae fs n sall ow glass bakn

2 . ombne at and aer our ver fis and figa 30 minute3 . Remove fh from alt ater rne n old water and at dry th aer towels oak 2 hdfls hckory hps wae whle bldg cacoa fre he ols e

owng and overed wth grey ash add a few hickory his hakig frs o reoveexes water

5 Brush grll and fish th ol oen fsh and lae skin sde don over oas6 Cover and moke 1 to 1 ! ours, or unti fsh fakes easly and has a easan

smoked flavor adding hikory h to fire a ne eded for steady smokeNOTE Pe pompano an noten pke an e ue n le of mu llet


43/84

Moe Marinire(M, Ma

5 to 6 pounds ussls2 cups slcd onons2 cups coppd cly

includng tops2 tablspoons ncd asly

eve to

cup cd s wt patonly

2 tablspoons butt2 cups dy wt wnItalan o Fnc bad

MSSELS

1 Use oy mussels with tightly closed shells Make certai mussels have bee wellscrubbed u der cold ru ig water

2 Saut oio celery pasley ad leeks butte; add wie a d smer miutes 3 Add mussels cover ad cook over high heat miutes or ut l mussels ope

shaki g o stirrig occasoal y so mussels cage their level a d cook eve ly 4 Seve mussels lage shallow soup plates with some of straied broth over eachpotio (If mussels have bee we ll scrubbed to begi with v egetables ca be servedas well )

Seve wit hu ks of bead for ippi g i to broth

NOT Deiios sime ad iexesie!

Me n ari ter

cup swt but, softnduc of longatd pl of 1 lmon cup ncd fs pasly4 clos galic, cusd

eves

tablspoons incd salloswt pppnutg4 don ussls, wll scubbd,

stad and cool

Combie butte wit lmo juice lemo peel parsle garlic ad sal lots seaso totaste wit pepper a d ut meg

2 Combie butteheb mixture i food processor fitted ith steel bl ade process u tilwll bleded

3 Aag mussels their se haves i shallow idivdual bakg dishes speadea ussel wth soe butter-heb mxture u ude o broile 2 to 3 miutesatg caefuly I prere bake i preheated 42 F ove iutes oru ul


44/84

OYS

French Fried stersSeves 4

to 2 cps pacak mx cor o pt sckd oystrs, drad salt

cockta or tartar sac

1 ut dry pancake mix int large hallow mixing bowl add oyter a few at a timetoing lightly with both ha nd un til well coated

2. Shake off exce breading in wire baket deepfry a few at a time in fat heated to375 F for 1 to 2 minu te or until golden Drain on aper towel

3 Repeat until all oyter are cooked 4 Salt lightly and erve with cocktai l or tartar sauce a firt coure or mai n coure

NOT ual esuls may be obained by fying oyses n in o f o ol i lage

fyng pan Keep tunig oyses until boned on all sdes Fe fied oystes ae ebass fo e Ne Oleans ' u linay favoie "o' boys made t loa o aa oFen bead Hea bead and slie alf leng ise eove exess bead o oalves eang to "boat sapes Fill ea boa layes o Fen ed oysesily sled oaoes sled dll pikles leue an d mayon naise Pu "boa ogeeSiply delous eang!

elens Wllmsburg

Scloped Oste

% cup btter omargarine

% cupfour

taspoos paprka taspoo sat taspoo shy rod

ack pppr

Serves to 8

1 sa , cd r pppr, cd co ac, cd1 taspoo o c taspoo ora Wocst

sr sac dash ca 1 qt ostrs wt qr

cp crackr crms

1 M e lt uttr in sacepan ; add flour , cooking and iring uni ligh brown .2 Stir i aprika salt, pepper and cayenn e 3 . Ad onion green pepper an d garlc cook over lo ea 5 nues sirr.4 Remove from heat ad add lemon juice Worcestersir d oyers (c e

beenickeover and hated in own liquor) .

5 Pour intogreae z-q uart caerole; bke in preheed400 F . ove 30mes ,

or u n buy

OT Wondeul o enteo se ds to go toay bd ( eo tug) Cbe made in ind ividua ramekins, n whch casereuce cookg tmeto20 mtes.


45/84

str f

la Frc rad tasp prpard mstard

cl arl, mced cp mlt ttr

Serves

pt ystrs, pls cs p rate m l hs

1 talspo hoppe oolm slces (opoal

Slce off to of rench read scoo out center leavn nc hth ck hell 2 Comne mstard and rlc th melted utter rush over nsde of read

YSTR

3 Smmer oysters n ther own juces untl edes en to crl comne th cheeseand onon

4. ll cavty n loaf th oysterche ese mxture relace top Use a shar knfe to slce part way throuh bread at to 2nc h ntervals6 Wra loaf n ol and ake n reheated 30 . oven 3 0 mnutes7 Unwra and serve th accomanme nt of lemon slces f desred

Oysr Homy Sw

qart sckd ystrs,fs r f

ystr qr pls h watrt mak 3 cps

cp dcd a cp chppd re pppr cp ppd p mcd clery cp ttr r marar,

ltd cp r

Serves

tasp salt taspo whte pppr chck ll cu, crmled2 talsps tastd ssa

sds, crshed talsp dry wht w cps ckd r cad y,

atd ad draedchppd chs or parsly (r

arshhrd crsty rolls

haw oysters f frozen dran reservn luor2 Saut bacon untl ron add reen pepper onon and celery sauten untl

vetales soten3 elt rarne searate pan str n flour salt and hte peer Cook over lo

heat strrn onstantly4 Ad reserved oyster luor cook u ntl sauce s slhtly thckened strrn constantly5. Add cruled oullon cube sauted veetables oysers and sesae seeds cook

un tl edes of oysters en to curl an d ste s pn hot 6 Str n wne easure cup heae om n to each of 6 soup owls fll th stew 8. Garns wth chves and serve wth hard crusty olls

E: te e ll ville live i ell fre ce foe o ce ototer vile t cosmers re shucke, wshe rie the ele i gl omet coties cke i crshe ice reshhce sers hol e um

ote or iur cler or slght oescet ree rom shell rme U colro fe otes vie fom ce g ow le ellow or comtio ofe


46/84

O D D

Olive Salmon QuicheServes 6

1 cup ay cam 2 tablspoons p imnto-stu2 ggs is, minc

1can(7%unces)almon , tablspoon fs mon uicdrained andfaked taspoon sat2tablespoonsonion , minced tasoon i p

n -inc pi s

1 Bet together crem nd eggs dd smon onion o ives emon juice sat npepper

2 Pour smon -cem mixture into pie she Bke in preheted 5 F oven to 5 mnutes or nti knie inserted in cene

comes out ce n

4Let stnd e m nutes beore cutting

NOT Grea wi ris gree saad ad o fa orie ia io!

old Salmon Veetabe tr

wth Taagon MarinadeServes 2 o

n pottos, cook n 1 ag tomat, sicu in af cucumb, sicd

2 tabspns it onion, 2 -cook ggs, p

min an aTaagn Maina ci ttuc o a1 can (7 ouncs samon, gns

dain an cunk 1 tabspoon pasy, minc1 tabson gn onion, pp

1 Spinke rm poto hves ih oni on : pou Trrgon Marinade ove 2 Cover and efigete seve hors3 Drn eseving mrinde 4 Arange smon tomtoes ccmbers nd egs on ettuce- ned pe sp

prse on pottoes nd geen onion on samo n

5 Seve ith eseed mri nde

Taagn Mana

Makes about / cp

up oi oi2 tabsoons taagn in

inga2 tablspoons s mon ic1 o gaic, ss

1 taspon sat aspoon suga otional ) taspoon y musta aspoon i af taagon,

cus tasn it ppp

Combne a ingees in scretop jr th ghiting id shake e


47/84

ALMONI AND DA

ie Son venl

6 samo seassa

we peppe3 tabespoos oppe m o sma ove ga pesse2 tabespoos btte a 4 oes) se msooms

ae

Seves

easpoo tye2 tabespoos o

a (6 oces) stwed tates p y wte we2 tabesps ced es pasy e slces ( gasot cke e

Sen mn tek generoly wth alt ad whte eper2 Bro lghtly kee warm3 Meanwhe t ononand garlc buttertl golde str mshrooms thye

and flr4 Blend n tomatoe nd we coo over lw het ntl lghtly thkeed about5

mnte5 Str n rley t to correct eonng 6 . Spoon hot ace ver hot almoteak grnh wth emonslces ad addtoal

arey f dered Serve wth hot cooked rce

NOT Lo in aloies and tasty oahed hite fish od o adok an be se inlie of salmo n .

FreshVgetb Salmon

pd fesh o oze sa4 tablesps co o1 cups fesh broccoli owerets

cp es soos, sl cp gee peppe slces

ct letwsecupclry,sliced diagonally

1 covegarlic, pressed

Serves o 3

1 cp ge , scedagaly

2 tabesps dy ser teaspo es le pl,

gate teaspo saltdas wte pppe

t coke wht bw ce

1 ad bone almon ct nto ch cube and et ade .2 eat 2 tableoo o sllet sat broccol, muhrooms, ree peper, celery

nd grlover hgh het untlcrp-tede r, trrng contny . . Remove vegetable fromsket wth lotted oo .4 Add rema g ol ut salmo u tl barely ooked o not oversr.5. ran off exce ol 6. Return sated vegeable to kl let alog wth green ono; sprle wth shery

lemo peel, alt adpeper Heat thoroghly.

7 erve at once alone over hot cooked whte or brow rce NOT: Tasty and lo in aloies


48/84

SAM A

P Slmon Piksh

2 freshCalioiaBar le t pears

4 s gg

2 pod1 p d w w

Seves

p

pX g g

wdg g

C pea enhw n ae e e wh a men a -eapon mean pn Se ae

2 Manae a n n wne 5 m ne n an mana 5 n ng Dy eak een man ae an hake wh f a bh e h a an

peppe pnke wh papka 4 Hea be n k e a eak an bwn qcky n bh d eee

wne manae 5 ane pea an am n n k e m e ee a mne o n

fh fake an pea ae en b n f Spnke wh paey an an h wh n

oc lmo uSeves

2 w d 2

6 pp d X pd sp2 g p d d4 s wg g sp dd d wd

6 sp d p ps g d w pp

g

1 Boil water n are sk le with st, pepercors d parsey; ease i samo seksad cover When water begins o ebo , a s heat to ow; poch fish 5 mi ues

2 Remove from he ad por off a b cup liuid; dd suar d vermouth

Baste fish ith mixture e stad, covered, 5 miutes3 Remove sa mon steaks t heated serving plat r .4 Ree ae p an peppn fm ema n n q a n cad Ren

qd o ea and n a 5. Spoo o 2 aepns h q n haf-andhaf hea p: p mx u re

back ito k le Hea ea n wh we whk n edce a haf6 Bea n e y s hea mem Wah and pa-dy shmp a hmp o ace an with wee an capes 8 Seaso to taste with sat d pepper 9 Reove rm het et sad, covered, aout 5 miues, uti shrimp are heaed.

1 sauce over sa seaks serve immediae with a ari of resh cokveeaes


49/84

SLMO SD DBS

Samo Da Apc

2 f

( d 2 g

g

Svs 6 t 8

ng2 mnd fs soon r w

g w dd ggrss fo gns)

or ad shrd pars to m asur 2 cups; se asd 2 r sa rsr qud Rmo ad dscard samo sk ad boes

coarsy cub fsh sso at bo tr add rsrd samo qud ear chs sat

d ppper

4 Add c or c a to sam o ud mture to measur 1 q uart5 omb ud h pars a d sa mo : pour to 1/quart f sh or a mod l lun t l f rm

Um od oto pattr arra s aroud mod a d arsh th terrss

NOT: Makes a lovely cold man dsh buffe offerng, parcuarly for ho w ea her dn ng

Taago

4 fs ozn smon ss2 cps

p n ng spon did gon s1 bspoon mnd sy4 bc ppons

Seves

1 bsoon onn, mindss fo gns)

mon sis fo gns)y so m opon)d d ion)mnd fs psy opon)

1 Plae salmo in arge skil let; dd er in ingar arrago, ied parsley

pppercors ad oion.

2. Smer 1 5 minues , uncoverdpart of he ime, u i fishfl kes easily wi h fork

3 . Cefuly l ift out salo and plac o plr; grish wih a ercress ad eo

sls.

4 Se rve o or old, plai or i dairy sour reamspiked i h di l weed or miedfres parsey.


50/84

SAMSA AS

S e Sue

p bs p p s

p Ps hss gd

Seves 8

g pdX p s

6 p gb

1 Cmbne bas l pne n ts cheese garc sat and lve l n blende r blend brefly 2 Brl salmn abut 4 nches frm heat t ntes per s de ependng n

tckness Serve n heated platter pass Pest Sace t spn er red salmn

Cifi Sn DSeves

d

2 pds d sd db gg sod bd bs o wh ppp o s

hppd prs gs wdgs o gsh

1 Dp sand dabs n beaten gg ylk r mlk : rll n sease d bread crmbs 2 n shalw pan wt bttered alu mn um fl place sand dabs n f l Prheat brler; br abt mntes n each sde Or bake n preatd 75 F

ven 12 15 mntes Or pan-fry mntes n eah s d n small amout fbuttr

4 Seasn wt slt an d pepper t ast 5 Serve garnsed wth chpped parsley ad lem wedgs

NOTE If desred use prepared seasoed fsh oatng mx to oat sand das eforerolng akng or pan -fryn g


51/84

SLLOPS

e SSeve to 4

% pd sps p ps ppd

4 ud s s d g pssd p

sllops w psey n d cces

2 teaspoons melted buters s

ppp s

2 S lc n be mne qd o sc lop m e

Spnle w sl n d peppe o se 4 . Place mixure in sml shalow csseroe: bake in peheted 350 F . ov 25

es

NOTE: Yumy asin

Cuie S JueSeve 6 (abou / cup each)

' o appeize

pounds sps sh rn

up drywh

w sa nn pd d

sd6 spgs pas bay ea

aspoon sa n o 3 unes siusoos

o all ps

6 sps ga p pups r p hd2 sps s n sp pp p gd gg

up g wh g

2 o allp wn on n pasly by le and sal n md s sauea g o a bol .

3 . Reduce a nd sm me 5 7 ne. a sallps esv l d s l e scallops nd se sde 5 Reme i pasey ba yeaf fro simmerdl iqud .

6 muoom vn b: dd bo o sclop lud addng wa y o mak 2 cups

7 . l ablspoons u le scepn: s n l Add sllo l nd la bg o b

8 a and s m me n sc ens abo n e 9 alls msooms lmn je nd ppk: dd ce sg l

l.10 Add gglowly : simmr1 minute lonr . ' . Fi calo hlls hallowrmkins wth scalopm xture.2 l a u add we m m n wel

3 kl wa em mxue ove slops 1 . la lls n b pa: bol u l l y owned . Seve pp o .

)

m


52/84

Coqll St Jacq e

can ( 0 ncs) cnnscickn br

c y it in

cp atr tablspns minc sallts salk clry, c in tirs sprigs prsly bay laf5 pprcrns

Seves 8

tas o sal taspn tym, crus pns bay scallps

pon frs musroms, siccp margrin

cp r cp mi lk gg ylks, batn c avy cram

cp sr Siss s

. Come hke roth, we, water, shallot, elery, parsley, bay leaf, pepperors, salt ad thye large sauep rg to a ol .

2 Redue heat and let mer unvered 1 m nute tran 3 Return

l

i

qud to sauepan ad allop

and muhrm ver and mmer mute

4 Remove allos ad mu hroms set ade 5 . Qukly ol rmang lqud unt l redued to 1 6 Melt margarne

m du-sz

auea lend flur an k over low heatu tl mxture smooth and uly

emov fr heat aduall y str mlk and redu ed lqu d .

8 Retur t heat and rng mxture to a l strrng ntantly ol 1 mnute Reove frm heat

Cbe beae e yolks a he avy ream rau ally sr / p ho sae .0. Qukly str eggream mxture ak nt remann ht saue retur o hea 30

seods strrg o satly 1 . Remove exes lqud from sallops ad mu hroms ur aue over sallops ad

mushrooms trrg tgether gently1 2 Spoo mxture to 8 allop hells shallw greased akg dshes sprkle wth

heese 3 lae shel ls o roler rak rl nh es from heat ul saue bbly ad top s

lghly rowned about mutes


53/84

DeeFred callop

2 pckgs ( 1 0 ouncs a)frozn s scops

tspoon podrd tym

% teas on sX tspoon pppr% up four

Serves 4

2 ggs4 tbspoon atr1 cup fin brad cumbs

corn oimon slis (ptinal)ctsup (optional)

trtr suc (option )

1 . Thaw and dran scal lops2 . Combne thyme salt ad pepper wth f lour3. Beat eggs utl ubbly ; add water

SCALLOPS

' 4 . Ro scallops n seasned flour, d n egg mxture, the coat wl wth breadrums

5 . Hea ol to a depth of 3 nc hes i dep skllet or electrc skllet to 370 F , or til a -ch bread cube brows 60 seonds

_

6 Fry scallops un tl golde brown on all sdes , about 3 mutes7 . Dai well o asorbent paer Serve wth lemon slices , catsup or tartar sue

NOTE: Gra as f rst or main urs!

Poached Scallops -

2 cups watr

Y cup dy whit win1 small onin, p andqatd

Serves 1 to 2

mon juc

das gan

das tyeY bay lafX pund f bay scalps

1 i w wie io a herb brig to a boi 2 A alo ok ul ir a d whe3 . Sprik wth lemon juice; serve a nce.

NOTE: If deed, p(t callop in mall buttred caserole top wth butted -bead

um, a u uderbolea fewseconds untl cumb aegolde bow . Delicou!IMut ue ony freh scallops.


54/84

[ OPSS g

ablspoon but3 lg clos fs galic,

nly coppY aspoon galc salt aspoon aagon, cus

Sees

taspoon goun ppp cup y wit win

on

fs scalops taspoo consac% cup aiy so ca

lt butt i small saucpa. Add galc galic salt taago ppp a w tll ad big to a bol

2 . d callop; saut 3 miut .3 ick sauc wt costac; duc at .4 W m xtu stos boli g st in sou cam 5 v i smal bowls

NOT A l ra as an aizr!

Skeere Sca

pon scalops12 sooms12 cy tomatos2 all zccini, ct into

is

ees

taspoon oiginal csi sac

2 taspoons s lon ic taspoon

ppp

1 tablspoon soy sac c lt but ablspoon pasl, cp

3 cups t cook ic opional )

tat scaps, musooms ad tomatos o 6 kws; ad uc c t d f ac

kabob

2 . b ai g gdis bus ov kabobs3 . Gi 3 c f coas, bug wt mag auc u . ,

g oc.

4 . v a b of ot ta m g c , f NOTE F fr dirs!


55/84

Dld Sod Dl

to pons resh scro,haock or co

cp mince gree peper cp mince onion taespoon prepare yellow

mstar

teaspoon origina Worcestersire sace

Seves 4

teas on Taasco sae3 talespoons esh emon jice

pon tter or magarine,pls aition ots2 cps ne, so rea crmsaltpeppr taespoons ehy rae

armesan or Romao ceee

L Wie fsh with damp cloth cut into 4 ervi

COD

2 mbie greenepp onion mustad Worcetehire Tabasco a l mo jie' elt bttr; tiri bread crumb Add to veetable mixtue blediwell ; set se

aso fih lberally with t ad pepper ; dt cut ide with aitioal btte5 e fh ct-side up follied broile rak abot ihes fr t; 5utes Tr fish; top evey wit veetable-bread mixture Brol 5 to 7 s lger or u til fih flakes eaiy we teste with for

6 prikle with ch s ; broil miute oger

Sod Mal i a Dish

po scro es

1 1 c eae ove oiae in o lemonice o are emons cp arsey, chope are cqve aric, peee

a ice eaoo ie asi o ae

oo e eaoo sa

Seves 4 to

teaspoon es ro

epper1 are ono, peee e pon re potatoe, i

sice cp aesa ceee, e

gratechoppe asi or are

(optioa gar

ae fles shallo ish tat ca be used o maiae sat b ake a sere

2 . e e l o i eo je parsey arc bas sa x well3 arae fish i ole oiler mixue 1 our at oo temperae

e4. e fs ro ariae se asie 5 oio ad potatoes sae ish over med m- hh hea t 0 tes r

tes eer6 ke p e ese o top f poates ; lae fillets o top of pates; s

reig h se

op of filets

7 . ke ered p h d 0 F ove allowi 10 miutes per s

ess

8 arsh f resy e sl r rsley f esre s


56/84

EOOD OOXED DE

Phi' Buie SuerServe 6 t

p 3 s ppd2 arrs d2 sas r hppd gr pppr ppd s gri rsd asp rga p ppd pas (2 s) Iaa p

as pn a ju f p saf sakd 2

spns wa

s

p dr sr Saursa aspppr as

2 s as arg hs shs ad a

pds g shrp pd ad dd

pnd saps sd an drand pds s s ass,

ha r sapp narg s

2 d as rsss w s_d

s dg rad Het o n e pot o Dutc oen; dd chopped eetbes c oeno and

psey Sut unt eetbes e tende '2 St n tomtoes c m juce emon juce nd sffon- n te bn o bo Lo r et nd s mme mnutes4 Add ne, st, pepe, se f sh nd f ts coe pot nd contnue to smme,

stng often , 15 mn utes, o unt cms open 5 Tste to coect season ns ; see n e soup bos t sou dou bead

NOTE This classic Frenc soup from Marseilles is deligtfully filling. yet low in calors

For an intereting touc add a small piece o orange peel durng cooking

/

ef rinrServe 4 6

pounds frsh sh or safod (hoos n or a bnanf habu, sworfsh, rna,bass sappr, r ped, dn

raw shrp, bsr or saops2 aesps i 1 eu onon, pee and

_ ppd

2 r s gar, pssd asp sa asp sf read rs1 sa a p and hppd

p pars n p dr shrr up war ps pa

1 Sut o h fish

n o e o oe medu m et, u st unt de cte bowned 2 As soon s s hs stted to bon, dd on on c t and bed cumbs cook

mnute .3 Add tomto and pas; owe et nd smme 3 mntes 4 Add s n wte s mm uncoeed , 3 mn utes one5 one o spoon ove ot cooked ce

NO Dlc!


57/84

SEAFOODCOMBINATIO N/MIXED DISHES

Su Tu bobsServes

3 packages (8 ounces each) roenoth Arican rock loster tails

% pons ark or white raw oneless trkey, ct into inch ces2 green peppers, ct into inch

sqares24 whole mshrooms1 can (10 ounces) conense

tomato soup

cp water cup vegetale oil

talespoon sgar cp vinegar1 sm"ll onion, peele an grate1 clove garlic, mashe1 talespoon chili powercorn, roste in shcks

1 ut each rock lobter tail hile rozn into 3 iece hll and all Thrad rock lobtr and turke iec gren eer and m u hroom on keer 3 ombine remaining ingredient lc keer in hallo a d brh heail

ith auce Let tnd 1 hou r4 Plae kabob 6 inche above g coal broi 5 to 6 minute on each id , bruhingoccaionall ith auc un til bron ad crut

5 Serve at onc it crn roatd n thi huck

strStu Fillts f Sol

2 stris acon small onion, ince

can 8 onces waterpackeoysters2 cps sot ra crms2 talespoons resh lemon jice

Seres

1 Frybaconand onionu ntil oio iste nde r .

talespoon ake egg

2 talespoons mince parsley% teaspoon saltpinch pepp

6 llets o sole, weigingaot 1 to 2 pons

2 Drain cho oyter reerving l4 cu liquid or auce combine oyter ithremainin g ingredient excet illet

3 Separate mixture into 6art lace ach art on a ilt and roll u tightly Faten

end with toothick. 4 Plac roled illt in buttered bking dih cover an bake in rheated 375 F

oven 45 minute or un til ih lae eail

2 aespoons uer or mrgarne2 talespoons or

Sauc

et butter in aucean add ou and tir

cup oyer resere q% cp heavy cream or evaporate

milk

he itre tart to bubble add crem and oter liquid litle b ittle tirring

contatly util it beome a m ooth thick auce3 Por over ile and ere


58/84

SEAFOOD COMBNATON IMIXED DISHE

Chicken-Rock LobsterKabobsServe 6

6 skinless n boneless ch icken pepper o sebrest hles 1 cup peachpreserves

6 (4 ounces ech) frozen Souh 1 % cup chutney, choppedAfricn roc lobser ils 1 tablespoon-soy sauce

1 smll nvel ornge, cut ino 1 tablespoonwnevinegar6 weges chopped scllions (for grnish)

l o se pinapple slices o gansh)

1 Cut ach cick n bra ino 4 pic; cut ach rock obtr tai cowi throughshl into 4 pic.

A

Atrnaty pa cickn pic, obr sic an orang wdg on hatprofswr prin kabob on a i with at an pppr o tat

3 Mix rmaining ingrins in a ow; ir unti w b n 4. Pac kabob 6 nch abv gra coa ; gri S minut S . Brus with sace ; turnand gri l Sminute. Repea angr 2 minute 6 . Serve kabob garnihed with chope ca ion an pineape lices , griled over

coals on a quare offoil afterbru hing with auce.7 Hea

r m a i n i n g

sauc s poon ovr abobs or srv as a dip .

PaelaServes 4 to 6

Y p ne-grde ove oi lage yellow onon, peeled nd

opped3 oves arc, peeed and

mned are reen pepper, hopped1 poundpork loin cubed, or

mal hops to 2 panish-stle horzo

(avai

be

nm s t

spermrket1 eaned broier-rer iken

pond green shrp, eanedbt not seed

Y pond cms n elY pond hcken ve (optnaY pond sqd, eaned, mmed

and sed (optiona an (8 one tomo e2 ps h ien rh or ater1 Y ps onverted rice tespoon aonsat o taste

into peces can 4 once) pmentos, ed1 packge ( 10 onces rozen peas, thaed

1 . Heatolive oil in pa ela an orlarg heavy ski l let

2 Ad onion , garlic ndgrenpppe; cook unti onion is ransparent .3 Add pork a chorizo; coo untl browne .4. Add chickn , shrip clam , chickn ivrs and squid ; cook unt i shrip begi to

urn in.S . Sir in tomatosauc,roth andric; add saffron and sat to taste .6 . Arrangepinto strip ov pella; simerabout 25 inuts. Remove fro ht

add awd pas . Covr and lt sand 10 m inu es bore svin.

NOTE: Afabul usversion of the clasic Spanishmeal- in-one. Chorio gives the dis i

ch r cter i t i

c

smokey flavor. Smoke turkey can be sbstitute, if desire, tomae tya ish- an dfowl treat!


59/84

MajesticStufedBakedSad

1 rsse sh. weighing 3 pouns poun sh or herring roe pond cr et

s

ee 6

epper2 taepoons marg

ar i

or uter1 meium oion, hiy sic

'ed

strip co

1 Wa and dry ftorougy p lce n a o f d angp

. n fh .2 a r rad ovr otom ar of f 3 ov artag rm ra mat rad ovr ro

l4 rn t a and r d margrn o vr ufng r n f g and r 6 Pa onon n aon r on o o f o ovr t fo 7 Ba ratd 30 F ovn o nu or un f fa a n

d t a fr (B arfu n o ovroo

rane Shrk Kos

grte peel o resh orge cup resh s9ueeze ornge juice cup corn oil cup ince onion eoon ie rosemay leave

cuhe

eaoon rie hye eaves.cuhe

ee

tespoon st1 poun shrk or hlu stek.

cut in inch pieces. or1 poun scllops

orane . unpeele an cu i

2 weges2 eiumsize resh uhroomhot coke rown rice (opiona

1 omn orang p an uc o onon romary m nd al n aod

2 . dd fs arnat 1 our rrng oaa r marnt n gty ad platibag trnng aCnay

3 Arran orang dg and muroom arna on 4 kwr Pac onbroier pan broi 4 ces from heat 12 to 14 mute turning an bush

ocaona t rmanng marnad

4 rv aon r wt ot ood ron r .

Fabulous Fish & Seafood - Johna Blinn

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Transcript of Fabulous Fish & Seafood - Johna Blinn