Category Archives: Seafood and Shellfish

Herb Baked Fish

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A mixture of onions, garlic, herbs, wine and water moisten whole fish as it bakes. It is served with a quickly prepared sauce using the flavorful pan juices. You may use any fish of your choice, such as bass, red snapper, white fish, cod or haddock.

For 4 servings you will need:
1 whole fish, 3 to 4 lbs., cleaned, washed and patted dry
4 large onions, finely chopped
3 cloves garlic, minced or pressed
3 Tbsp. minced, fresh parsley
1 Tbsp. dried savory leaves
1 Tbsp. dried tarragon leaves
1/2 cup dry white wine or water
2 Tbsp. cognac or brandy, optional
1/2 cup water
1 Tbsp. olive oil or vegetable oil
1 lemon, thinly sliced
2 Tbsp. butter or margarine
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 Tbsp. butter or margarine
Pimiento and watercress for garnish

1. Place fish in large baking dish that has been generously buttered.

2. Combine onions, garlic, parsley, savor, tarragon, wine, brandy, if used, and water.

3. Brush fish with oil and pour onion mixture over fish. Top with slices of lemon. Dot with butter and sprinkle with salt and pepper.

4. Bake at 400°F for 30 to 40 min. or until fish flakes easily when probed with a fork. Check occasionally and baste fish with pan juices during baking.

5. When fish is done, remove onto serving platter and peel off skin, leaving head and tail in place if you wish.

6. Strain juices from pan into wide skillet. Heat to boiling, stirring with a whisky, until juices are reduced to about 1/4 cup.

7. Whisk in butter a bit at a time. When all butter is added, juices should be slightly thickened. Spook over fish to glaze. Garnish with lemon, pimiento strips and watercress. Serve immediately.

©MCMLXXXIV My Great Recipes. All rights reserved. Printed in Holland.

Fresh Salmon-Cucumber Salad

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Salad
3 1/2 lb piece fresh salmon
1/2 lemon, sliced
1 1/2 tablespoons salt
6 whole black peppers
1 bay leaf
Tops from 2 celery stalks

Dressing
1 1/4 cups mayonnaise or cooked salad dressing
1 1/2 tablespoons lemon juice
3 tablespoons snipped fresh dill
1 1/2 cups diced pared cucumber

Boston or iceberg lettuce, washed and crisped
Tomato wedges
Lemon Wedges
Cucumber Slices

1. Wash salmon. Place in large kettle or fish poacher. Add just enough water to cover salmon. Add sliced lemon, salt, black peppers, bay leaf, and celery tops.

2. Slowly bring to boiling; reduce heat, and simmer, covered, 30 to 35 minutes, or until fish flakes easily when tested with fork.

3. With slotted utensils, carefully lift salmon out of water onto plate. Let stand until cool enough to handle. Remove and discard skin and bones (there should be about 2 1/2lb meat). Break salmon in large chunks into a large bowl. Chill several hours.

4. Make Dressing: In medium bowl, combine mayonnaise, lemon juice, dill, and diced cucumber; mix well. Refrigerate at least 1 hour.

5. Just before serving, toss salmon with dressing. Taste; add salt if needed.

6. To serve: Line large serving plate with lettuce. Mound salad in center. Garnish with tomato and lemon wedges and cucumber slices.

Makes 12 servings

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Curried Fish In Rice Ring

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1/4 teaspoon salt
1/2 cup boiling water
1 pound pike, pollack, sole or haddock fillets
2 tablespoons butter or margarine
1/4 cup minced onion
2 tablespoons flour
1 teaspoon curry powder
1 teaspoon sugar
1/4 teaspoon salt
Dash ginger
3/4 cup milk
3 cups cooked rice
1 package (10 ounces) frozen green peas, cooked and drained

Heat water and salt to boiling. Add fish; cover and simmer 6 to 10 minutes or until fish flakes easily with fork. Drain; reserve 1/2 cup broth. Break fillets into 2-inch pieces; keep warm while preparing sauce.

Melt butter in saucepan; cook and stir onion in butter until tender. Stir in flour, curry powder, sugar, salt and ginger; cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in reserved broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in fish; heat through.

Mix rice and peas; pack lightly in greased 6-cup ring mold. Unmold on large serving dish; pour fish sauce into center of mold. 4 to 6 servings.

A whisper of curry and a dash of ginger give distinction to the economical luncheon casserole.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Creamed Shellfish in Rice Ring

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Ingredients

4 cups cooked rice
1/2 cup chopped parsley
1/3 cup butter or margarine
1 pound fresh scallops, washed and halved
1/2 cup flour
1 1/2 cups milk
1 cup light cream
3/4 cup dry white wine
2 drops Tabasco sauce
1/4 cup grated Parmesan cheese
1 pound cooked crabmeat
1 pound cooked shrimp.

Directions

Preheat oven to 350°. Combine rice with parsley and pack in an oiled ring mold. Set in a pan of water and bake 10 minutes. Meanwhile, melt butter in a large heavy pan. Saute scallops slowly; remove from pan and set aside. Stir flour and salt into butter and cook over low heat 3 minutes. Slowly stir in milk, cream, wine, and Tabasco. Cook, stirring until sauce thickens; add Parmesan. Fold in scallops, crabmeat and shrimp; heat through. Invert rice mold on a serving platter; fill center of ring with creamed shellfish. Nice served with cooked green beans surrounding the rice ring.

Serves: 8

Preparation time: 1 Hour

Approximate calories per serving: 425

Suggested Menu

Garden Salad
Shellfish in a Rice Ring
Green Beans
Lemon Meringue Pie

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973