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|
| "FRESH
FISH SALAD" serves 1 to 10, depending
on how bad you want to share |
| Ingredients:
A food processor is helpful, but not mandatory |
| 1
to 2 pounds of fresh fish filet (Grouper, Snapper, anything
mild and light) |
| 8
oz. package of imitation crab meet |
| One
bunch of fresh celery (not bitter) |
| One
pack of fancy shredded cheese (your favorite) |
| One
medium onion |
| A
few scoops of mayonnaise |
| Prepared
horseradish |
|
Small
block of soft cream cheese
|
| Garlic,
Salt, Pepper, Nature's Seasoning and Dill |
Instructions:
Rinse, check for and remove bones, and place filets in suitable
pot of water. Add pinch of salt to water and turn to high.
Stir occasionally, and when water begins to steam, and get
foamy, the fish wll be poached and ready. Remove from heat,
empty water, rinse, refill with cold water and add a few ice
cubes to cool fish.
In a large bowl, add the celery (finely chopped), the onion
(finely chopped) and the crab meat (finely chopped). When
the fish is cool, drain water and dry cooked fish as much
as possible before adding to bowl. Mix the celery , onion,
crab and fish (breaking up the fish) until reasonable blended.
If mixture is cool, add shredded cheese an remix. Add mayonnaise
to mixture ( a few tsp. to start), add horseradish, cream
cheese, spread around, then fold in. Add more mayo if you
like depending on your preference. Add seasonings to taste,
mix thoroughly, and taste test often.
Great on crackers, fresh bread, bagels, or just with a
fork! Serve cold or cool, and keep refrigerated. ENJOY! |
|
| "OVEN
FRIED FISH" A healthy alternative
to pan frying your favorite filets |
| Ingredients:
|
| One
to two pounds of your favorite fish filets. (small filets
work great) |
| One
cookie sheet |
| Two
eggs |
| One
ziploc bag with flour |
| One
ziploc bag with Italian bread crumbs (or your favorite) |
| 1/2
cup thin sliced fresh mushrooms |
| 1/4
cup diced onion |
|
3
cloves finely chopped garlic
|
| Margarine,
Olive Oil, Butter flavored Pam |
Instructions:
Preheat oven to 450 degrees. Rinse and dry fillets and place
in bag with flour. At the same time, begin sauteing on low
heat the onion, garlic, and mushrooms in margarine, with one
teaspoon of olive oil to prevent burning. Shake closed ziploc
bag of fish and flour until all pieces are coated lightly.
Beat up the eggs in a bowl, and dredge the fish in the egg
liquid. Remove the fish, hold to drain over bowl, then place
in ziploc with bread crumbs. Remember to keep stirring saute
mixture, and remove from heat when it's done. Shake closed
ziploc until all fish is coated. Using paper towel, coat cookie
sheet with margarine lightly, then place fish on the sheet,
keeping the pieces separate. With a spoon, place some of the
saute mixture on each piece of fish, then sprinkle more breadcrumbs
over everything. Spray the top of the fish with butter flavored
Pam, then put in oven. After about 10 minutes, keep an eye
on the fish, do not over cook. For thicker fillets, you might
use the broiler for the last three minutes. While the fish
is cooling, clean up the rest of your mess! ENJOY!
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|
| "BOB'S
SAUSAGE GRAVY" Absolutely nothing
to do with seafood, but it's Great! |
| Ingredients: |
| 1Tsp.
Veg Oil |
| 1
Lb Sage Sausage |
| 1/2
Tsp. Thyme |
| Approx
1/2 Tsp. Salt and 1/4 Tsp. Pepper (or to taste) |
| 5
Level TBS. Flour |
| 1
Strip Bacon, Diced |
| 1
1/2 Tsp. Rubbed Sage |
| 1/4
Tsp. Natures Seasons |
| 2
1/2 Cups Whole Milk (heated) |
Render
bacon in oil. Add Sausage meat, break up and cook on medium
beat until brown, add seasons to meat.
When brown, drain off excess grease. Add flour, cook on low heat approx 2 minutes... Add hot milk slowly while stirring
Simmer on low...low heat for 10 minutes
Serve over Hot biscuits, Grits or Home fries. (Yield approx 1 1/2 pint)
ENJOY! |
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