Greatest Recipes

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 Juice

1 T Sugar

1 T Cilantro; Fresh, Snipped

1 t Basil Leaves; Dried

1 t Salt

1/2 t Pepper

1/2 t Oregano Leaves; Dried

28 oz Italian Plum Tomatoes; *

24 ea Soft-shell Clams; Scrubbed

1 1/2 lb Shrimp; Raw, Shelled, Med.

1 lb Fish; **

6 oz Crabmeat; Frozen, ***

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half. ** The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that are cut into 1-inch pieces. *** Crabmeat should be thawed, drained and cartilage removed. ~————————————————————————- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes.

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

1 t Herbes de Provence

Salt to taste Freshly ground black pepper, -to taste 3 tb Chopped flat-leaf parsley

4 Halibut steaks (1″ thick,

-8 oz ea) 2 Lemons, halved crosswise

-for garnish Herbes de Provence is an aromatic blend of dried herbs - thyme, rosemary, lavender and summer savory. This mixture is readily available in specialty food shops and upscale supermarkets. to make your own, mix together 1/2 ounce of each herb and store in an airtight jar in a cool, dark place. The herbs marry well with most grilled or baked fish. 1. Preheat the oven to 400′F. Heat 2 tablespoons oil in a large

nonstick skillet over medium heat. Add the peppers and onion; cook 10 minutes, stirring often. 2. Add vinegar and herbes de Provence and cook 15 minutes longer,

stirring often. Season with salt and pepper and 2 tablespoons parsley. Spoon the vegetables over the bottom of a 9×9″ baking dish. 3. Brush the fish with the remaining oil. Sprinkle both sides with

salt and pepper then lay the fish in the baking dish over the vegetables. Bake for 20 minutes. 4. Garnish fish with remaining parsley and lemon halves. Serve

immediately. Per serving: 383 calories, 15 grams fat, 68 milligrams cholesterol.

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

2 Lemons, sliced, plus 2 more

-thinly sliced for garnish 1 tb Butter

Preheat oven to 375 degrees. Sprinkle both sides of fish with salt and pepper and paprika. Place fish in a buttered shallow baking dish and sprinkle with garlic, parsley and breadcrumbs. Place lemon slices on fish and add water almost to top of fish. Bake uncovered 20-30 minutes until fish is firm and crumbs are golden brown. Remove lemon slices, dot with butter and place under broiler until browned. Garnish with thin lemon slices. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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

1 Lemon, sliced very thin

4 tb Butter, melted

2 Shallots, thinly sliced

——————————CELERY STUFFING—————————— 3/4 c (4 ribs)

1/2 c Bread crumbs

Chopped celery Salt and fresh black pepper 1/2 Chopped onions

1/4 ts Savory

4 tb Butter

1/4 c Chopped celery tops

————————-FENNEL / TARRAGON STUFFING————————- 2 tb Chopped parsley

1/2 ts Fennel seed

2 tb Chopped fresh tarragon

Salt and fresh pepper 6 tb Butter, melted

1 1/2 c Roughly torn fresh

Bread crumbs Marjoram goes well with fish, and here’s a recipe that uses it both in and on the fish. Neither lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan. CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish.

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

1/2 c Green onions

-and parsley -dash Tabasco sauce -salt, pepper, garlic -powder -to taste Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. Wilt onions, and bell pepper in margarine. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste along with dash of Tabasco. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish you have placed in a baking dish. Bake in 325 degree oven for 40 minutes. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon. Serves 6. Converted by MMCONV vers. 1.20

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 avocados

12 Strips of fresh red bell

-pepper or canned -pimiento ** * the yolks rubbed through a sieve and the whites finely chopped. ** each cut about 1/4 inch wide and 2 inches long. In a deep bowl, mash the egg yolks and milk together with a spoon or table fork until they form a smooth paste. Add 1 tablespoon of the lime juice, the sugar and the salt. Then beat in the vegetable oil, a teaspoon or so at a time; make sure each addition is absorbed before adding more. Add the olive oil by teaspoonfuls, beating constantly. Stir the remaining lime juice into the sauce and taste for seasoning. With your fingers or a small knife, remove the skin from the fish and pick out any bones. Drop the fish into a bowl and flake it finely with a fork. Add the chopped egg whites and the sauce, and toss together gently but thoroughly. Just before serving, cut the avocados in half. With the tip of a small knife, loosen the seeds and lift them out. Remove any brown tissue like fibers clinging to the flesh. Spoon the fish mixture into the avocado halves, dividing it equally among them and mounding it slightly in the center. Arrange 3 strips of sweet pepper or pimiento diagonally across the top of each avocado and serve at once. Makes 4 servings. From “African Cooking”, Laurens van der Post and the editors of Time Life Books, “Foods of the World” series, 1970. LOC # 77-119620. Posted by Stephen Ceideberg; February 24 1993.