(Use your browser's 'back' button to return to where you came from)

Something's Fishy...

HALIBUT STEAKS:
Butter
Lemon Pepper

Place halibut steaks on rack over cookie sheet.
Put a small amount of butter on each steak.
Sprinkle lemon pepper over steak and broil about
10 to 15 minutes, being careful not to burn them
Serve with warm rolls, vegetables and a slice of papaya.
Comment: YUM!
(Thanks, Su-Su!)

Halibut Fish Bake:
2 lb. halibut
12/ C. butter or margarine
1/4 C. slivered almonds
2 t. dry mustard
2 T. tarragon vinegar
1/4 C. sliced ripe olives

Place halibut in shallow greased baking dish.
Melt butter in skillet; saute almonds.
Add mustard and vinegar; mix well.
Stir in olives.
Spoon over fish.
Bake at 400 degrees F. for 15 minutes or until
fish flakes easily.
Makes 6-8 servings.


Crab On a Cloud:
1 lb. fresh or frozen (thawed) crab
1 can Cream of Celery Soup
2 cups cheddar cheese (grated)

Make 2 even layers. (ie, use 1/2 lb crab, 1/2 can of soup, etc.) 

Bake 350 30 minutes or 'till bubbly.
Serve over rice with a wedge of lemon.
(Thanks, again, Su-Su)

Shark KABOBS:
(Bar-B-Que)

Cubes of:
Shark 
Onion
Tomato
Zucchini

Alternate shark, onion, tomato and zucchini on a skewer.
Marinade with a little soy or teriyaki sauce.
Grill 'tll done (about 10 minutes on each side, depending
on how hot your coals are)
(Thanks, again, Su-Su)

Swordfish (or Shark) Kabobs:
(Bar-B-Que)

1 clove garlic, minced
1 c. packed fresh basil leaves, finely chopped
2 T. Itallian dressing
1 lb. (3/4-inch thick) swordfish or shark steaks,
  cut into 1-inch cubes
1/8 t. pepper
Vegetable cooking spray

Mix together garlic, basil and dressing, set aside.
Sprinkle fish with pepper; thread onto 4 (12-inch) skewers.
Coat grill rack with vegetable cooking spray; place on
grill over medium-hot coals.
Place skewered fish on grill rack and cook 4 minutes on
each side or until fish flakes easily when tested with a
fork, basting frequently with basil mixture.
Makes 4 servings

Swordfish in Lime Nut Sauce:

1-1/2 lb swordfish
Grated peel of 1/2 lime
Juice of 1/2 lime
1 T. olive oil
2 T. chopped parsley
1/2 t. pepper
1/2 c. chopped nuts (Macadamia, walnuts,
       almonds, pine nuts or pistachios)

Rinse fish and pat dry.
Place on lightly greased broiler pan.
Whisk together lime peel and juice,
oil, parsely and pepper.
Spoon 1/2 over fish.
Broil 10 minutes per inch of thickness.
Halfway through cooking sprinkle with
nuts and a small amount of sauce.
Broil until fish is opaque.
Serve with remaining sauce.
Makes 4 servings.


Trout Amandine:

2 pounds trout fillets
Salt and pepper to taste
1 egg
1 c. milk
Flour
1/2 c. butter
1/3 c. slivered almonds
Juice of 2 lemons
2 T. Worcestershire sauce
1 T. chopped parsley

Salt and pepper trout.
Beat together egg and milk.
Dip trout in egg mixture; drain.
Coat with flour.
Melt butter in 9" skillet.
Saute trout about 5-8 minutes until
golden brown; remove to warm platter.
Add almonds to skillet and brown lightly.
Add lemon juice and Worcestershire sauce;
heat through.  Pour over fish.
Garnish with parsely.
Makes 3-4 servings.


Crispy Catfish:

2 lb. pan-pressed catfish
1/4 c. evaporated milk
1/2 - 1 t. salt
Pepper
1/2 t. paprika
1/2 c. flour
1/4 c. cornmeal
Oil for frying

Wash and dry catfish.
Combine milk, salt, pepper and paprika.
Mix together flour and cornmeal.
Dip fish in milk; roll in flour mixture.
Fry in hot oil 4 to 5 minutes or until brown,
turn and fry on other side until done.
Serve with tartar sauce, if desired.
Makes about 6 servings.