Seafood

Cooking & Cuisine

Barbecues and Grilling

Coffees and Teas

Cooking Recipes

Crock Pot and Slow Cooker

Seafood

Baby Salmon Stuffed with Caviar Ii (Mousse)

1 c Salmon, filet (@ 8 oz per

-- stuffed fish) 1 lg Egg white

3/4 c Cream, heavy

1 ts Pernod

1 ts Cognac

1 tb Caviar

Puree salmon filet in a food processor. Put the

Clam Chowder Manhattan Style

36 Live clams

3 tb Butter

3/4 lb Pork, diced

4 Onions, chopped

2 1/2 c Chopped celery

4 Tomatoes

1 1/2 c Chopped carrots

3 t Fresh parsley

3 t Basil

1/2 t Thyme

Fish Broth with Oysters and Saffron

1/4 c Butter, unsalted

1 md Onion, coarsely chopped

1 1/2 ea Carrots ***

3 ea Celery ***

2 sm Leeks ***

6 ea Parsley stems

2 ea Garlic, cloves, crushed,

-- peeled 2 ea

Mako Shark Steak Au Poivre

12 sl Mako shark, (@ 4 oz each)

-- skin removed Salt Pepper, coarsely crushed 1/2 c Butter, clarified **

3 tb Shallots, finely chopped

1/3 c Cognac, plus more as needed

2 c

Oyster Souffle Base

1/4 c Butter

1/2 ts Salt

1/2 ts Pepper, black

1/8 c Celery, minced

1/8 c Onions, green, finely

-- chopped 1/8 c Onions, white, minced

1/8 c Pepper, green, minced

1 c

Oysters Souvenir De Tahaa

----------------------------OYSTERS AND BREADING---------------------------- 20 md Oysters

1 c Bread crumbs

1 tb Mint, fresh, chopped

1 tb Thyme, fresh, chopped

1 tb Marjoram,

Pastel De Pescado

-----------------------------------PASTRY----------------------------------- 3 c Flour, all purpose

2 ts Salt

1 pn Sugar

1/2 c Butter, unsalted, chilled

-- cut into small

Pepper Oysters

24 ea Oysters, fresh

2 tb Peppercorns, black

3 lg Garlic, cloves, peeled

1/2 ts Salt

3 tb Oil, olive

3 ea Bay leaves

2 tb Juice, lime, fresh

Shuck the oysters and

Poached Fish with Tomatoes and Purple Basil

2 ea Halibut, filets,

-- (@ 6oz ea) 5 oz Butter, unsalted

1 c Tomatoes, seeded,

-- skinned, chopped 1 c Stock, fish

1 c Basil, purple, chopped

Salt (to taste) Pepper (to

Red Snapper In Brodetto with Polenta

----------------------------------POLENTA---------------------------------- 6 c Water, cold

1 tb Butter, unsalted

1 ts Salt

1 Bay leaf

1 1/2 c Cornmeal

Redfish En Croute Aux Deux Mousses

1 x Spinach Mousse **

1 x Salmon Mousse **

1 c Beurre Blanc **

5 lb Redfish, whole (or other

-- firm fleshed fish) 1 ea Puff pastry, sheet,

-- 12" x 14", frozen or --

Salmon "In My Style"

1 x Fish Fume *

1 x Crayfish Tail Salad *

------------------------------WHITE WINE SAUCE------------------------------ 2 tb Butter

3 ea Shallots, chopped

3 lg Mushrooms,

Salmon with Asparagus Sauce

-----------------------------------SAUCE----------------------------------- 1 1/2 lb Asparagus, medium/small

2 oz Butter, unsalted

2 c Cream, heavy

Salt (to taste) Pepper (to

Saumon En Paupiette Au Beurre Blanc

4 sl Salmon, sliced, thin,

-- about 4 oz each 1/2 lb Scallops

1 ea Egg white

1 c Cream, heavy

Salt (to taste) Pepper, white (to taste) 2 tb Vinegar, wine

1/2 c Wine, white

Scallops Ceviche

1 lb Scallops, fresh

1 c Juice, lime, to cover

2 ea Garlic, cloves, minced

1 ea Pepper, red bell, seeded,

-- julienned 2 ea Chilis, green, sweet,

-- seeded, julienned 1/2 bn

Sole a La Catalane

4 md Tomatoes, rips

14 tb Butter, unsalted, cut into

-- pieces, plus more as -- needed 4 sm Onion, white, thinly

-- sliced 2 tb Shallot, finely chopped

2 ea Sole, fillets,

Swordfish Escabeche

2 lg Swordfish, steaks,

-- (about 8 oz each) ----------------------------------MARINADE---------------------------------- 1/4 c Juice, lime, fresh

1 1/2 c Water

1 ts Salt

A Jellie Of Fyshe

Ingredients

ounces

cod

A Squid Dish for Days of Abstinence (circa 1475)

Ingredients

squid

Al's Seafood Bisque From Al's Soup Kitchen, Nyc

2 c Dry white wine

1 Bay leaf

1 Onion, roughly chopped

1 cl Garlic

2 Ribs celery

1 Lobster (1- 1 1/2 lb)

12 md Shrimp in the shell

24 Mussels, well scrubbed

12 Sea

Alabama Style Shrimp Bake

1 c Butter or margarine, melted

3/4 c Lemon juice

3/4 c Worcestershire sauce

1 tb Salt

1 tb Coarsely ground pepper

1 ts Dried rosemary

1/8 ts Ground red pepper

1 tb

Artichoke and Oyster Souffle

4 md Artichokes

1 md Lemon, halved

Oyster Souffle Base ** Oyster Sauce ** ** See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with

Avocado Stuffed with Smoked Fish (West Africa)

4 Hard-cooked eggs *

1/4 c Milk

1/4 c Strained fresh lime juice

1/4 ts Sugar

1/2 ts Salt

1/3 c Vegetable oil

2 tb Olive oil

1/2 lb Smoked whitefish

2 lg Ripe

Baja Seafood Stew

1/2 c Onion; Chopped, 1 Medium

1/2 c Green Chiles; Chopped

2 ea Cloves Garlic;Finely Chopped

1/4 c Olive Oil

2 c White Wine; Dry

1 T Orange Peel; Grated

1 1/2 c Orange

Baked Bass

1 (5 lb.) bass or equivalent

1 lg Onion, chopped

1 Bell pepper, chopped

1/2 Stick margarine

2 cn Tomato sauce

1 cn Whole tomatoes

- - -juice of 1 lemon 1 c Cooking wine

Baked Cod On Bed Of Peppers

1 T Olive oil

1 sm Onion, halved and slivered

1 sm Red bell pepper, cored,

-seeded and cut into 1/4" -dice 1 Garlic clove, finely minced

pn Ground allspice Salt to taste Black

Baked Eel (Anguilla)

1/2 c Olive oil

2 tb Wine vinegar

2 Bay leaves

1 ts Salt

1/2 ts Pepper

1 tb Bread crumbs

2 lb Eel (large variety), skinned

-and cut into 4-inch pieces additional bay

Baked Eel Salonika

Karen Mintzias 2 lb Eel (boned, skinned)

1/4 c Olive oil

4 Onions; thinly sliced

1 Garlic clove; pressed

2 c Tomatoes

1/2 c Parsley; chopped

1 ts Oregano

1/8 ts

Baked Gefilte Fish

1 lb Halibut -or- Turbot Fillets,

-fresh or frozen 1 sm Onion

1 sl Bread, crumbled

1/2 ts Salt

1/4 ts Black Pepper, ground

1 Egg

1 tb Vegetable Oil

1 Onion, sliced

Baked Halibut Limone

3 lb Halibut, cut into 6 serving

-pieces, 3/4 inch thick Salt and pepper to taste 1 ts Paprika

2 Cloves Garlic, minced

1/4 c Minced fresh parsley

1/2 c Seasoned bread crumbs

Baked Halibut On a Bed Of Peppers

3 tb Extra-virgin olive oil

2 Red bell peppers

1 Yellow bell pepper

-(both cored, seeded, and -cut lengthwise into 1/2" -strips 1 md Onion, slivered

1 tb Balsamic vinegar

Baked Red Snapper

2 lb Red Snapper Fillets; *

1 c Milk

1 ts Oregano Leaves; Dried

1 ea Onion; Medium, Sliced

1/4 c Olive Or Vegetable Oil

1/2 c Ripe Olives; Pitted

1/4 c White Wine; Dry

Baked Sea Bass with Black Olive Sauce

4 Cloves garlic; minced

1 c Pitted black olives; chopped

1 ts Crumbled dried oregano

1 ts Crumbled dried basil

2 tb Minced parsley

Salt Freshly ground pepper 1/4 c Olive oil

Baked Shrimp Creole

2 ea Eggs,slightly beaten

2 c Shrimp,shelled/deveined

1 x Oil

1 x Pepper to taste

1/4 c Water

2 c Cornflake crumbs

1 x Salt to taste

Baked Snapper with Ginger Salsa

3 md Tomato; peeled, diced

2 tb Scallion; chopped

2 tb Cilantro, fresh; chopped

2 tb Jicama; chopped

3 tb Fresh lime juice; divided

1 tb Jalapeno; minced

2 ts Ginger,

Baked Stuffed Herring (Irish)

4 tb Breadcrumbs (heaping)

1 ts Parsley, chopped

1 sm Egg, beaten

1 Juice and rind of lemon

1 pn Nutmeg

1 Salt and pepper

8 Herrings, cleaned

300 ml Hard cider

Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike

1 ts Salt

1 Carrot, thinly sliced

White pepper 1 Rib celery, thinly sliced

6 lb Fish, dressed

3/4 ts Dried marjoram

1 Stuffing recipe

1 Bay leaf

1 1/2 c White wine

Baked Stuffed Red Snapper

3 To 6 lb. red snapper

6 Slices bread (white)

2 tb Butter

2 tb Chopped parsley

1/8 ts Thyme

-Basting sauce: 3/4 c Salad oil

3 tb Melted butter

1 1/2 Lemons, juiced

Baked Trout with Yoghurt and Herbs

6 6-8 oz trouts

7 1/2 fl Greek strained yoghurt

2 1/2 fl Whipping cream

2 tb Fresh chopped parsley

2 tb Chopped chives

2 tb Chopped fennel

1 ts Fresh chopped thyme

Barbecued Corn and Hard Shelled Crabs

1/3 c OLIVE OIL

SALT AND PEPPER TO TASTE 2 ts TOMATO PASTE

4 EARS WHITE CORN UNSHUCKED

1 ts HOT PEPPER PASTE

8 Hard shelled crabs; cooked

-washed and dried 1 CLOVE MINCED

Basic Fish Stock *P Cooking Class

4 qt Water

1 c Dry white wine

4 lb Fish trimmings

2 tb Lemon juice

1 Onion peeled/halved

2 Stalks celery, halved

4 Sprigs parsley

2 Sprigs thyme (or 1/2 t dried

Basted Duck with Oyster Dressing

-JUDY GARNETT PJXG05A 1 ts Salt

1/4 ts Pepper

1 qt Bread stuffing mix

1 c Oysters

1/4 c Butter

1/4 c Lemon juice

1/4 ts Paprika

1/8 ts Thyme

Season duck cavity with

Bay Scallop Stew

2 tb Chopped shallot

2 tb Butter

1 c Dry white wine

1 c Heavy cream

2 c Milk (not skim or 2%)

3 tb Snipped chives

1 lb Scallops OR

1/2 lb Scallops AND **

1/2 lb

Bay Scallops with Lemon and Dill

2 tb Unsalted Oleo (1/4 Stick)

1 1/2 lb Bay Scallop

2/3 c Dry Vermouth

1 tb Lemon Juice

1/2 ts Finely Grated Lemon Peel

1/4 c Chopped Fresh Dill OR

1/2 ts Dried Dillweed

Bermuda Fish Chowder 2 (The Reefs, Southamton, Bermuda)

1 1/2 lb Grouper, Wahoo, or other

-firm fish Celery, onion, carrot, -and leek, cut rough to -make stock Bay leaf, peppercorns, thyme 1 ea Carrot, large

1 ea Green pepper, large

Bluefish Chowder

3 ea Bacon slice; cut in 1" piece

1 lb Bluefish fillets; 1" pieces

1 c Celery; chopped

1/2 T Parsley, fresh; chopped

1/4 t Pepper, black

1/2 t Basil, dried

3 T Butter

Bluegill Dip

Worcestershire sauce -garlic powder Liquid smoke -lemon juice Salt and pepper -mayonnaise Steamed fish fillets, -boneless Directions: Combine all ingredients for fish dip.

Bombay Monkfish

1 lb Monkfish, skinned

Milk to cover 1/4 lb Shrimp, shelled

2 Eggs

3 tb Tomato paste

1/2 ts Curry powder

2 ts Lemon juice

1/4 ts Fresh rosemary, chopped or

-pinch of

Boned Oysters

Karen Mintzias 12 Oysters, fresh or frozen

1 c Flour

1/2 c Oil

Salt and pepper; to taste Use only the large Asiatic oysters caught in the Indian Ocean, Black Sea, or the Persian

Braised Pork and Fresh Oysters In Clay Pot

1/2 lb Boneless pork butt, cut in

1 1/2" cubes

8 md Fresh Pacific oysters (OR

1 10 oz. jar)

4 Green onions

1 1/2 c Warm water

1 tb Brown bean sauce

1 ts Dark soy sauce

Braised Whole Fillet Of Salmon (Julia Child)

1 Large carrot and onion cut

-into neat 1/4-inch dice 2 Or 3 tender celery stalks,

-neatly diced 2 tb Unsalted butter

Brandy Jumbo Shrimp

20 Raw jumbo shrimp, shelled

And deveined 2 Cloves garlic, minced

1/2 c Brandy

2 tb Olive oil

4 Stems bok choy, cut into

3/4-in pieces

Juice of one lemon Salt and pepper

Brattens Famous Clam Chowder

1 c Onions; finely Chopped

1 c Celery; Finely Chopped

2 c Potatoes; finely diced

13 oz Clams; & Juice (2 cans)

3/4 c Butter

3/4 c Flour

1 qt Milk

1 1/2 ts Salt

Brigitte's Tuna Burgers

6 sl Turkey bacon

1 Egg

2 cn 7 oz ea tuna, undrained

6 Tomato slices

1 ts Mustard

1/3 c Lo fat mayonnaisse

1 tb Minced onion

3 Hamburger buns

Cook bacon; beat egg;

Broiled Open Faced Crab Sandwiches

1/4 c Finely chopped red pepper

1/4 c Finely chopped green pepper

1/4 c Finely chopped onion

1 Garlic clove, minced

2 tb Butter

1/2 lb Crab meat, picked over

2 tb Fresh

Broiled Swordfish Steaks

Seasoning mix 1 tb Cayenne pepper

1 tb Salt

1 1/2 ts Garlic powder

1 1/2 ts Onion powder

1 1/4 ts Fennel seed; ground

1 ts Anise seed; ground

1 ts Ground cinnamon

1 ts

Bubba's Beer Broiled Shrimp

2 lb Unpeeled large fresh shrimp

3/4 c Beer

2 tb Chopped fresh parsley

2 tb Vegetable oil

1 tb Plus 1 tsp. Worcestershire

- sauce 1 Garlic clove, minced

1/8 ts Salt

Cajun Oysters

------------------------------PHILLY.INQUIRER------------------------------ 1 pt DRAINED OYSTERS

2 ts TOBASCO SAUCE

1 c HEAVY CREAM

IN A MEDIUM NON-STICK SKILLET SIMMER 1 PINT OF

Cajun Oytser and Scallop Stew

36 ea Oysters, shucked

24 ea Bay Scallops

1 qt Half & Half

12 ea Scallions, whole, chopped

1 tb Parsley, chopped

2 tb Flour

1/2 ts Cayenne pepper flakes

1/2 ts

Cajun Soft Shell Crabs On Buns

4 md Soft-shell crabs, cleaned

1 c Skim milk

3/4 c All-purpose flour

1/2 t Paprika

1/4 t Garlic powder

1/8 t Cayenne pepper, or to taste

4 tb Low-fat butter

4 Round

California Bouillabaisse

1/2 c Oil

2 Garlic cloves; minced

1 lg Onion; sliced

2 sm Leeks; thinly sliced

1 Bay leaf

2 c Peeled and chopped tomatoes

2 c Fish stock

-=OR=- half water and - half

Camouglage Shrimp In A Pickle

7 1/2 c Water

2 1/2 lb Unpeeled medium-size fresh

- shrimp 3 md Onions, sliced

1 c Vegetable oil

1/2 c Red wine vinegar

1/2 c Tarragon vinegar

2 tb Sugar

2 1/2 tb

Caribean Fish Fillet

3 lb Fillet, white fillet 3/4-in

4 Shallots, peeled and chopped

4 Cloves garlic, peeled and mi

1 c Orange juice

1 c White wine

1/4 c Dark rum

1 Juice of 2 limes

1/4 c

Catfish Frangelica, Lafitte's Landing

2 lb Catfish fillets(5-7oz ea)

Cayenne pepper to taste 1/2 c Butter or margarine,melted

2 T Lemon juice

2 T Butter

Salt to taste Paprika for color 1/4 c Dry white wine

1/4 c

Cebiche

1 lb Skinned fillets of mackerel

-or sierra Juice of 6 or 7 large limes -(1 1/4 to 1 1/2 cups) 2 md Tomatoes

3 Or 4 canned chiles serranos

-en escabeche 1/4 c Olive oil

1/2 ts

Ceviche

Ingredients

pound

fish filets

Charcoaled Squid Pla Muk Yang *

1 lb Whole Squid

2 tb Fish Sauce (Nam Pla)

1 tb Soy Sauce

-----------------------------------SAUCE----------------------------------- 6 Cloves Garlic, Minced

1 tb Chopped

Chilled Mussels with Caper Mayonnaise

2 lb Steamed mussels chilled

-and on half shells 1 c Mayonnaise

3 tb Capers

1 t Tabasco

1 tb Lemon juice

From Daniel's Restaurant. Combine mayonnaise, capers, Tabasco and

Chinese Steamed Cracked Crabs

1 Crab, live in the shell,

-about 2 pounds 2 Green onions, bruised and

-cut in half 2 qt Sized slices of ginger

1 tb Shao Hsing wine or dry

-sherry Ginger, Green Onion and

Chinese: Steamed Pork Dumplings (Shiu Mai)

Ingredients

round dumpling skins

Cioppinio

1/2 lb Unpeeled Medium Size

Fresh Shrimp 1 lb Lean Whitefish Fillets

1 c Water

2 tb Red Wine Vinegar

1 tb Olive Oil

1 md Onion Sliced

1/2 c Thinly Sliced Green

Pepper

Citrus Buttered Lobster Tails ( Mw )

Ingredients

each

lobster tail,

Citrus Shrimp

2 tb Vegetable oil

1/4 lb Snow peas, stringed

2 Stalks bok choy or Napa cabb

1 lb Large shrimp, peeled and dev

1/2 ts Salt

2 tb Lemon juice

1/3 c Orange juice

1 ts

Clam Bisque

1 cn 10 oz baby clams *

1 c Light cream

1/2 ts Worcestershire sauce

4 ds Tabasco sauce

1/8 ts Pepper

Salt to taste Chopped chives Paprika * add juice from the can. Put clams

Clam Chowder

25 ea Clams

1/2 c Water, boiling

1/2 lb Salt pork, finely chopped

6 ea Potato, diced

4 ea Onion, sliced

8 c Milk

3 T Flour

2 T Butter

1 t Salt

1/2 t Pepper

Clam Chowder #2

1/2 lb Bacon

1 lg Onion chopped

2 Ribs celery peeled and

Diced 5 sm Can minced clams OR

1 lg Can (about 51-oz)

2 ts Seafood Chesapeake brand

Bay-style seafood Seasoning 1

Clam Fritters

1 pt Clams

1 tb Baking powder

1 1/2 ts Salt

1 c Milk

1 tb Butter

1 3/4 c Flour, all-purpose

1 ts Parsley, chopped

2 Eggs, beaten

2 ts Onion, grated

Keywords:

Coconut Fried Shrimp

1/2 lb Unpeeled medium-size fresh

- shrimp 3/4 c Pancake mix

3/4 c Beer

Vegetable oil 1/4 c All-purpose flour

1 c Flaked coconut

Peel shrimp, leaving tails intact; devein,

Cold Buttermilk and Shrimp Soup

1 qt Buttermilk

1 tb English style dry mustard

1 ts Salt

1 ts Sugar

1/2 lb Cooked shrimp, peeled, devei

-ed and chopped 1 Cucumber, peeled, seeded, an

- finely chopped 2

Cold Trout In Orange Marinade

3 Trout (about 3/4 lb each),

Gutted and scaled but with Heads and tails left on 1/2 c Extra virgin olive oil

1/2 c Flour, spread on a plate

2 tb Onion, chopped very fine

1 c

Coquilles Saint Jacques Parisienne

1 1/2 c Dry white wine

1 Bouquet garni

2 lb Scallops -- washed and

Drained Salt 1/2 lb Fresh mushrooms

6 Shallots or -- finely

Chopped 1 sm Onion -- finely chopped

2 tb

Coquilles Saint Jacques

6 tb Butter

3 tb Flour

1/4 ts Dry mustard

1/2 ts Lemon peel

1/2 ts Bon appetit

1/2 ts Powdered horseradish

2 c Light cream

1/2 c Sliced mushrooms

2 ts Instant

Coquilles Saint Jacques Au Four

2 lb Scallops

Salt and pepper Mushrooms -- finely chopped Parsley -- finely chopped Bread Crumbs Dry white wine Butter Lemon juice Sprig Parsley Wash and drain 2 pounds of scallops and

Corn and Crab Chowder

4 tb Unsalted butter

1 md Onion, chopped

1 Clove garlic, chopped

3 c Fresh corn kernels

1/4 c Water

1 1/2 tb Cornstarch

2 c Whole milk

3/4 c Lump crabmeat, about 4

Crab and Green Onion Pie

1 Pie crust

3/4 c Cheese, shredded

2 tb Butter

6 Onions, green

1/2 lb Crabmeat

4 Eggs

1 c Half and half

2 tb Lemon juice

1/2 ts Lemon peel, grated

1/4 ts Salt

Crab Dip #1

1/2 c Mayonaise

1/2 c Sour Cream

Celery Green Onion 3/4 lb Mock Crab, Flaked

Dill Take mock crab and flake it into small pieces, place in a bowl. Cut up enough celery and green

Crab Melt Sandwich

- G. Granaroli XBRG76A - MM:MK VMXV03A 2 Slices rye bread/sandwich

2 Slices swiss cheese per

-sandwich 8 oz Crab meat, flaked

6 tb Chopped green onion

1/4 c Mayonnaise

1/8

Crab Quiche

1/2 RECIPE PLAIN PASTRY

Or 1 LAYER PIE CRUST MIX FOR 7 1/2 oz FRESH LUMP CRABMEAT

(SHELLS AND CARTILAGE REMOVE 3 oz SWISS CHEESE (GRATED)

4 EGGS

2 c TABLE CREAM

1/3 c ONION

Crab Rangoon Ii

8 oz Cream cheese at room tempera

8 oz Crabmeat, flaked

1/4 t Garlic powder

1/2 t Worstershire sauce

1 lb Wonton wrappers

1 ea Egg yolk beaten

4 c Oil of your choice for

Crab Supreme #5

1 lb. crab meat (back fin)

1/8 tsp. pepper

1 tbsp. capers

1/2 tsp. salt

1/2 c. mayonnaise

breadcrumbs paprika

Gently mix, put mixture in shells, sprinkle with buttered

Crab Stuffed Bread Cubes

1 ea Loaf french bread, large

1/2 c Butter, melted

1/2 lb Crabmeat

2/3 c American cheeze spread

1 ea Egg, large

1 t Worcestershire sauce

1/4 t Lemon-pepper seasoning

Crab Topped Shrimp

12 ea Large Shrimp *

2 T Sliced Green Onion

1 T Butter Or Margarine

1 t Lemon Juice

1 x Dash Bottled HotPepper Sauce

5 1/2 oz Canned Crab Meat **

2 T Fine Dry Bread

Crabmeat Patties

1/2 c Butter or margarine

2 ea Celery ribs,chopped

1 cn Mushrooms(5.5oz)

1 t Celery salt

1/2 t Cayenne pepper

1 c Cream

1 x Lemon juice

1 ea Onion,chopped

1 lb

Crabmeat Supreme

1 c Chopped onion

1 c Chopped green pepper

1 c Chopped celery

1 lb Butter

2 lb Lump crabmeat

1/2 c Chopped parsley

4 ts Salt, divided

1 t Tabasco

2 Lemons, juice

Cracker Coated Fried Perch

2 eggs

1/2 cup milk

2 cups butter-flavored cracker crumbs

1/2 teaspoon garlic salt

1/4 teaspoon dried oregano

1/4 teaspoon dried tarragon

1/4 teaspoon pepper

Crackling Fish Fillets(Mf)

3/4 pound fresh sole fillets

--cut into 4 manageable pieces 1 tablespoon olive oil

2 tablespoons flour

1/4 cup water

1/2 teaspoon lemon zest

2 tablespoons lemon juice

Crawfish Rixie

1 pound Crawfish tail meat with fat

4 tablespoon Butter

3/4 cup Shrimp or fish stock

3/4 cup Heavy cream

Salt Pepper Tabasco Toast points

In a heavy skillet, melt butter.

Cream Baked Fillet

6 ea Fish fillets

1 ea Red onion, sliced thin

1 ea Tomato, sliced

1 pt Cream

1 x Salt

1 x Pepper

1 x Dill weed

Place some fillets in greased baking dish slightly