Best Recipes

• 2 pounds grouper filets (or snapper, halibut, flounder or haddock or white fish)
• 6 oz. jar Cara Mia Marinated Artichoke hearts
• 1-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound can stewed tomatoes
• 1/2 teaspoon oregano
• 1/2 teaspoon onion powder
• 1 tablespoon cornstarch

Drain artichoke hearts, saving marinade.  Arrange fish in baking pan.  Sprinkle with salt and pepper and dizzle marinade over fish.  Bake at 375 degrees for 10 minutes.  Meanwhile, combine rest of ingredients except artichokes, and bring to a boil.  Add artichokes and pour over fish.  Continue baking until fish is tender and sauce thickened, 15-20 minutes longer.  Serves 4

• lobster or shrimp
• 2 tablespoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon celery salt
• 1 large onion, grated or chopped fine
• 2 tablespoons vinegar

In a Dutch oven, place lobster or shrimp with enough water to cover the meat.  Then put remaining ingredients in the water.  Bring to a boil; boil up to 17 minutes.  To broil, boil as above for 5 minutes, then slit open and broil with meat exposed for 5 minutes.

• 4 oz. canned crab meat
• 2 oz. Parmesan cheese, grated
• 2 tablespoons pimiento, sliced
• 1/4 cup sliced mushrooms
• 1 cup buttermilk

Combine crab meat, cheese, pimiento, mushrooms and buttermilk in saucepan.  Cook over medium heat for 10 minutes, until heated through.

• 8 oz. package frozen green peas with cream sauce
• 8 oz. can salmon, drained
• 3 pitted ripe olives, sliced
• 1/2 teaspoon dill weed
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 2 English muffins, split and toasted

Cook peas as directed on package.  Separate salmon into pieces, removing skin and bone.  Stir salmon, olives, dillweed, salt and lemon juice into peas.  Heat to boiling, stirring occasionally.  Reduce heat; cover and simmer until salmon is hot, about 5 minutes.  Serve on muffins.  Serves 4.

• 3/4 cup oil
• 1/2 cup lemon juice
• 1 crumbled bay leaf
• 2 teaspoons fresh dill, minced
• 4 drops Tobasco sauce
• 2 pounds swordfish, halibut, or salmon, cubed
• 2 cucumbers or zucchini cut into 1 inch thick slices
• stuffed green olives

Combine oil, lemon juice, bayleaf, dill and Tobasco.  Add fish cubes and coat thoroughly with marinade.  Marinate for 30 minutes at room temperature.  Thread fish cubes on 12 inch skewers, alternating with cucumbers and olives.  Grill for 10 minutes, turning every 2 minutes and basting with marinade.

• 1 pound fish fillets, defrosted
• 2 carrots, diced
• 2 stalks celery, diced
• 1/2 lemon, sliced
• one 8 oz. bottle Green Goddess Salad Dressing
• 1 medium onion, sliced thin
• parsley

Mix carrots, celery, and onion slices with half of the dressing.  Bake in casserole dish at 325 degrees until they have lost their crispness, approximately 15 minutes.  Remove from oven.  Arrange fish so that half of the vegetable mix is over and half is under.  Pour remainder of dressing over fish.  Decorate with lemon slices and parsley.  Bake at 325 degrees until fish flakes at touch of fork, 8-10 minutes.  Dressing will change in taste and consistency.

• 1-2 tablespoons butter or margarine
• 12 oz. package frozen halibut steaks or salmon steaks
• paprika
• lemon wedges
• parsley
• 2 tablespoons lemon juice
• 1 teaspoon onion salt
• 1/4 teaspoon lemon pepper
• 1/4-1/2 teaspoon thyme, basil or marjoram

Heat oven to 400 degrees.  In oven, melt butter in lemon juice with thyme and lemon pepper in baking pan, 8x8x2 inches.  Place frozen fish in pan; turn to coat other side with lemon pepper and thyme on fish.  Bake until fish flakes easily with fork, about 25 minutes.  Sprinkle paprika on fish; serve with lemon wedges and parsley.

• 12 tablespoons butter
• 2 teaspoons salt
• 4 cups light cream
• 1/2 cup onion, chopped fine
• 1 pound shrimp, cooked
• 1/4 cup sherry
• pimiento
• 6 tablespoon flour
• 1/4 teaspoon white pepper
• 1 pound scallops
• 1 cup mushrooms, sliced
• 1/2 pound crabmeat
• bread crumbs

Melt 9 tablespoons of butter in saucepan, blend in flour and cook over low heat for several minutes, stirring frequently.  Season with salt and pepper.  Gradually stir in light cream, stirring constantly until it begins to bubble.  Simmer over low heat for 5 minutes.  In a skillet, saute the onions in 3 tablespoons butter until the onions are almost golden, adding scallops for last 2 minutes.  Remove the scallops and onions and in the same skillet, saute the mushrooms for 3 minutes.  Combine the cooked ingredients and the cream sauce.  Stir in cooked shrimp, crabmeat and sherry.  Spoon the mixture into a casserole or individual scallop shells and sprinkle with bread crumbs.  Bake at 400 degrees for 10 minutes or until the bread crumbs are slightly browned.  Garnish with pimientos and serve at once.  Serves 10-12.

• one 16 oz. package frozen shrimp
• one 4 oz can whole mushrooms, drained
• 1 can cream of shrimp soup
• 3/4 cup shredded cheddar cheese
• 1-1/2 cups cooked rice
• 2 tablespoons butter
• 1 cup sour cream
• 2 tablespoons dry sherry

Cook shrimp as directed, drain.  Spread cooked rice in 2 quart baking dish, and preheat broiler.  Saute in mushrooms in butter, stir in soup, sour cream and sherry.  Heat slowly until bubbly.  Stir in shrimp, heat again.  Spoon over rice, sprinkle with cheese.  Broil 4-6 inches from heat for 3-5 minutes.

• 1 pound crabmeat
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup milk
• 1 teaspoon minced onion
• 1-1/2 teaspoons Worcestershire sauce
• 2 slices white bread, trim crusts, cube
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• salt/pepper
• 2 tablespoons butter
• paprika (for sprinkling)

In medium size pan, melt butter and mix in flour.  Slowly add milk, stirring constantly.  Cook over medium heat until mixture comes to a boil and thickens.  Add onions, Worcestershire sauce, and bread cubes.  Cool.  Fold in mayonnaise, lemon juice, salt and pepper.  In another pan, heat butter, add crabmeat and toss lightly.  Combine with sauce mixture.  Put into baking shells or greased 1quart.  Sprinkle paprika over top.  Bake at 450 degrees for 10-15 minutes.  Serve 4.

• 1 pound fresh fish
• 3 large onions, chopped
• 1 tablespoons curry powder
• 2 tablespoons vinegar
• salt and pepper
• 2 eggs, beaten
• 2 tablespoons sugar

Cut the fish in pieces, put salt and pepper on and dip fish in eggs.  Fry this in hot oil.  Remove fish and set aside.  Fry onions in the same pan.  Add a little water until onions are well-cooked and soft.  Add curry powder, sugar, vinegar, salt and pepper.  Bring to a boil and simmer for a few minutes.  Pour this "syrup" over the cooked fish and egg mixture and let it stand overnight.  Serve cold.

Take one 6 pound salmon with head and tail; Wrap fish in cheese cloth.  Lay on rack in fish kettle and add Court Bouillon to cover.  Bring to boil and simmer gently 10-12 minutes per pound.  Remove carefully and unwrap cheesecloth, laying fish on platter covered with paper towels to absorb liquid.  Chill.  Serve with mayonnaise.

• Court Bouillon
• 2 quarts of water
• 1 bay leaf
• 2 whole cloves
• 3 stalks of celery, chopped
• 1 tablespoon salt
• 2 carrots
• 6 peppercorns
• 1 onion, chopped
• 2 sprigs of parsley

Bring ingredients to boil in a large kettle.  Add 2 tablespoons white vinegar.  Simmer, covered, for 30 minutes.  This court bouillon is suitable for poaching most fish.  Serves 8-10

• one 10oz package frozen chopped spinach
• 1/4 cup flour
• 4 oz. canned or fresh mushrooms
• 1 pound seafood (crabmeat, shrimp, langostinos, or any combination)
• sesame seeds
• one 10-1/2 ounce can cream of mushroom soup
• 1/2 cup milk or cream
• 1 cup Swiss cheese, shredded
• 1/4 cup sliced, roasted almonds
• 1/4 cup white wine
• 2 packages, refrigerated biscuits

Cook spinach as directed, drain, spread over bottom of 2 quart casserole.  Combine mushroom soup, flour, milk and mushrooms in saucepan over medium heat, stir, cook, 8 minutes.  If fresh mushrooms are used, saute in butter before adding.  Add cheese, seafood, almonds and white wine.  Heat thoroughly, pour over spinach.  Cut each biscuit into 4 pieces.  Place over mixture so that the tips are up.  Sprinkle sesame seeds over top.  Bake at 400 degrees for 25 minutes.

• 1 can cream of celery soup
• 1/3 cup milk
• 1 cup cheddar cheese, grated
• 3 tablespoons sherry
• 8 oz. package frozen shrimp, cleaned and cooked

Combine ingredients, heat thoroughly, until cheese melts.  Serve over rice.  Condiments suggested to be served also; bacon bits, diced hard boiled eggs, coconut, chopped peanuts, chutney.

• 2 tablespoons salad oil
• 1 small onion, chopped
• 4 soft, ripe tomatoes, diced
• 1-1/2 pounds raw shrimp, deveined
• 1 cup crumbled Feta cheese
• 1 clove garlic, peeled, mashed
• 1 green pepper, seeded, diced
• 1/2 cup dry white wine
• salt and pepper

In a saucepan, heat oil and add garlic, onion and green pepper, sauteing for 5 minutes.  Add tomatoes and wine and simmer until thick and pulpy.  Stir in shrimp and cook 5-10 minutes, stirring occasionally, only until shrimp are pink and firm.  Season with salt and pepper, pour into serving dish and sprinkle with cheese.  Serve over rice cooked with melted butter, cloves and pine nuts.  To prepare ahead, cook sauce, cool and add shrimp.  Don't cook further.  Refrigerate.  When ready to serve, heat until bubbly, and cheese melts.

• 3 pounds grouper filet, or snapper, halibut, flounder,or haddock
• juice of 1 lime or lemon
• 1 cup mayonnaise
• 1 cup crabmeat (small can, drained)
• 1 cup grated Parmesan cheese
• 1/2 cup sliced almonds, toated

Preheat oven to 350 degrees.  Wash fish and lay on bottom of foil covered broiler pan.  Sprinkle juice over fish.  Bake for 20-25 minutes until fish is white and flakes easily.  Drain off juice.

Combine mayonnaise, crabmeat and cheese.  Spread over fish.  Place under broiler until it starts to brown.  Sprinkle with almonds.  Serves 6.