Baked Flounder Barataria Recipe

Find Recipes invites you to try Baked Flounder Barataria Recipe

Ingredients:
4 tablespoon butter, divided
2 lb flounder filets
1 teaspoon salt
1/2 teaspoon tabasco sauce
1 tablespoon paprika
1/4 cup grated cheddar cheese
1 cup sour cream
1/4 cup fine bread crumbs

Grease a 2 qt. baking dish with 1 ts. butter.  Arrange fish filets in baking dish.  Blend salt, Tabasco Sauce, paprika, and cheddar cheese into sour cream and spread over fish. Top with bread crumbs and dot with remaining 3 ts. butter. Bake uncovered at 350 F. for 30 min. or until fish flakes easily with fork.

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Baked Fish with Orange-Chili Marinade Recipe

Find Recipes invites you to try Baked Fish with Orange-Chili Marinade Recipe

Ingredients:
1/2 cup fresh orange juice
1/2 cup fresh cilantro leaves, chopped
1 tablespoon olive oil
2  cloves garlic, peeled and minced
1  chipotle pepper, chopped
1 1/3 lb fish fillets, thick
1  ground black pepper, to taste

Combine the orange juice, cilantro, olive oil, garlic and chipotle. Place the fish in a glass dish and cover with the marinade. Refrigerate 1 hour. Remove the fish from the marinade and place on a rack set into a baking pan or on a broiling pan.  Bake in a preheated 450°F oven 12 minutes per inch of thickness.

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Baked Fish Cake Recipe

Find Recipes invites you to try Baked Fish Cake Recipe

Ingredients:
1 1/2 lb potatoes; peeled
1 lb white fish fillet
1  salt, to taste
1  freshly ground white or black pepper
2 tablespoon butter
4 tablespoon milk
1  grated peel of 1/2 lemon
2 tablespoon parsly; fresh chopped
1 teaspoon anchovy extract (optional)
3 tablespoon all-purpose flour
2 tablespoon oil

Cut the potatoes into chunks and place then in a saucepan with enough water to cover, adding a little salt if liked. Heat until just about to boil. Meanwhile, lay the fish on a plate or dish to cover the saucepan and cover it with a second plate, lid or foil. Put the fish on the pan when the water is boiling, then reduce the heat so water does not froth over. Cook the potatoes until tender-10-15 minutes if the chucks are faily small. Set the aside, without uncovering it. Drain and mash the potatoes, beating the well until smooth.  Mix in the butter, milk, lemon peel, parsley and anchovy extract, is used Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour any cooking juices from the fish into the potato mixture. Flake the flash off the skin, discarded any bones, and at it to the potatoes. Mix well, adding seasoning to taste. Use a large spoon to place the fish mixture in a mound on the prepared dish or pan but do not flatten it until it is all in mounded up. Flatten the top of the mixture sightly, then sprinkle it with a little of the flour.  Use a spatula and slice to flatten the mixture into a little neat circle, about 7" across. Pat the sides with the knife and the top with slice to that the mixture is even and neatly shaped, keep sprinkling with the flour to coat the outside evenly. Trickle the oil over the fish cake and bake it for about 30 minutes, until well browned. Cut into wedges to serve.

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Baked Eggs with Crabmeat Recipe

Find Recipes invites you to try Baked Eggs with Crabmeat Recipe

Ingredients:
8 oz crabmeat, canned or frozen
8  eggs
1/2 cup milk
1  salt and pepper to taste

Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more.  Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350°F) 30 minutes.

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Baked Dilled Salmon on Rice Recipe

Find Recipes invites you to try Baked Dilled Salmon on Rice Recipe

Ingredients:
1 medium onion, chopped
3  cloves garlic, minced
3 medium tomatoes, diced
1/2 lb mushrooms, sliced
3 tablespoon fresh dill, chopped
3 tablespoon lemon juice
1  salt and pepper to taste
2 cup cooked brown rice
4  salmon fillets
1  olive oil spray

Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion, garlic, tomatoes and mushrooms for 5 minutes or until softened. Add lemon juice and fresh dill. Remove from heat. Add salt and pepper to taste. Spray a baking dish with cooking oil spray. Spread rice evenly over bottom. Top rice with salmon. Cover each fillet with vegetable mixture. Cover pan with foil. Bake for 20 minutes at 350°F.

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Baked Crabmeat and Avocado Recipe

Find Recipes invites you to try Baked Crabmeat and Avocado Recipe

Ingredients:
1  waldine van geffen
1/4 lb butter
2 can cream of mushroom soup
1 lb lumb crabmeat
1 cup evaporated milk
1  salt and pepper
2  avocados, peel and slice
2 tablespoon bread crumbs
1  butter, melted
1 can anchovy filets

Melt butter, add soup and simmer 5 minutes. Stir in crabmeat, milk, salt and pepper and simmer 5 minutes longer. Line a baking dish with avocado slices and pour crabmeat mixture over avocado. Sprinkle with bread crumbs and brush with melted butter. Heat until brown, approximately 15 minutes at 350°F. Before serving sprinkle with a few drops of anchovy oil and garnish with anchovy strips.

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Baked Crab Quesadillas Recipe

Baked Crab Quesadillas Recipe

Find Recipes invites you to try Baked Crab Quesadillas Recipe

Ingredients:
1/3 cup unsalted butter or margarine
1/4 cup vegetable oil
1/2 cup chopped onion
2  jalapeno pepper,seeded
1  and finely chopped
1 centiliter garlic, minced
1 lb lump crabmeat, drained
1/4 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon salt
16  8-inch flour tortillas
1/3 cup shrredded monterey jack
1  cheese with jalapeno peppers

Combine butter and oil; set aside. Saute' onions, peppers, and garlic in 2 Tbl. reserved butter mixture in a medium saucepan over medium high heat, stirring constanty, until tender. Remove from heat. Gently stir in crabmeat and next 3 ingredients. Place tortillas on baking sheets; brush 1 side of each tortilla, and sprinkle with cheese. Fold in half. Bake at 475 degrees F. for 4 minutes or until golden. Cut each tortilla into thirds. Serve warm.

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Baked Crab Potatoes Recipe

Find Recipes invites you to try Baked Crab Potatoes Recipe

Ingredients:
2 cup crabmeat
4 large baking potatoes
4 tablespoon butter
1/2 cup onion; chopped
1/2 cup mushrooms; sliced
1  ground pepper to taste
1 cup dry vermouth
2 tablespoon low-fat plain yogurt
2 tablespoon sour cream
1/4 cup half and half
3/4 cup gruyere cheese

Clean and bake potatoes. Cool slightly and cut in half, lengthwise. Place pulp into bowl, leaving about 1/4-inch shell. Reserve skins and mash pulp. Melt butter in skillet and saute onion until it takes on a light coloring (about 15-20 minutes). Add mushrooms and saute another 5 minutes. Add the crabmeat and pepper. Add vermouth and bring to a boil. Make sure you stir frequently. Cook mixture until liquid is absorbed. Remove from heat and add yogurt and sour cream, then add half and half. Combine crabmeat, onion mixture, pulp from potato, and about 1/2 of cheese. Add additional ground black pepper and a bit more half and half if desired. Place the mixture into the potato skins. Sprinkle with additional 1/4 cup cheese. Bake at 400°F. until cheese bubbles.

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Baked Clams with Black Bean Sauce Recipe

Find Recipes invites you to try Baked Clams with Black Bean Sauce Recipe

Ingredients:
24  clams
1 tablespoon sesame oil
2 teaspoon ginger, fresh; finely grated
2 teaspoon garlic; minced
1/2 teaspoon red pepper flakes
1/4 cup fermented black beans; rinsed & mashed
2 tablespoon wine, white
1 tablespoon soy sauce
3 tablespoon scallion, chopped white and green p

Shuck the clams and place them on a baking sheet. Set aside. Combine the remaining ingredients in a small saucepan and bring to a boil over medium heat. Spoon the mixture on top of the mollusks. Bake for 5 to 7 minutes at 450°F, or until cooked but not tough. Serve immediately.

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Baked Catfish Creole Recipe

Find Recipes invites you to try Baked Catfish Creole Recipe

Ingredients:
For sauce:
3/4 cup melted butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 each bay leaves
2 can tomato sauce (8 oz)
1 cup fish stock
1/2 teaspoon sugar
1 pinch dry thyme
1 pinch dry basil
1 cup chopped green onions
1/2 cup chopped parsley
1  salt and cracked black
1  pepper to taste

For cooking:
4 each 5-8 oz catfish fillets
1 cup 90-110 count shrimp (peeled
1  and deveined)
1  reserved creole sauce
4 cup cooked white rice
1/4 cup chopped parsley

For sauce: In a two quart heavy sauce pan, melt butter over medium high heat. Saute onions, celery, bell pepper, garlic and bay leaves until vegetables are wilted, approximately three to five minutes. Add tomato sauce and fish stock, bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally. Add sugar, thyme, basil, green onions and parsley. Continue to cook ten additional minutes and season to taste using salt and pepper. Remove from heat and set aside. For cooking: Preheat oven to 375 degrees F. Place catfish fillets in an ovenproof casserole dish large enough to hold the four fillets. Sprinkle the shrimp evenly over the top of the fillets. Spoon the Creole sauce generously until fish and shrimp are well covered. Place covered baking dish in oven and cook approximately thirty minutes or until fish is done. Heat rice under hot tap water and place an equal amount in the center of each serving plate. Serve catfish Creole on top of white rice and garnish with chopped parsley. This dish may also be served over pasta.

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Baked Breaded Bluefish with Mock Tartar Sauce Recipe

Find Recipes invites you to try Baked Breaded Bluefish with Mock Tartar Sauce Recipe

Ingredients:
1/4 cup skim milk
1  egg white
1/8 teaspoon pepper, black
2  bluefish fillets, 4 oz
1/4 cup bread crumbs

Ingredients for mock tartar sauce:
1/2 cup yogurt, nonfat
1 tablespoon sour pickle; minced
1 tablespoon green olive, pitted; minced
1 tablespoon parsley, fresh; minced
1/4 teaspoon mustard, powdered
1 teaspoon lemon juice
1/8 teaspoon pepper

Preheat the oven to 350F.  Combine the skim milk, egg white and pepper to make a seasoned egg wash. Dip the fillets into the egg wash, then dredge them in the bread crumbs. Let sit for 10 minutes. Lay the fillets on a nonstick baking sheet and bake for 10 minutes. Sauce:  Combine all ingredients and refrigerate in a tightly covered container. NOTES:  This sauce will keep for a week if stored as suggested. Use this as you would regular tartar sauce with any dish. Try it as a replacement for mayonnaise on sandwiches and in salads.

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Baked Bay Scallops Recipe

Find Recipes invites you to try Baked Bay Scallops Recipe

Ingredients:
2  sticks butter, room temp
1 cup fresh breadcrumbs
6 centiliter garlic, crushed
2 tablespoon onion, minced
1/2 cup parsley, chpd
1/4 cup white wine or sherry
1/2  lemon, juiced
1  salt and pepper
2 tablespoon oil
2 tablespoon onion, diced
1 1/2 lb fresh bay scallops
1/2 lb mushrooms, sliced

Mix together butter, breadcrumbs, garlic, minced onion, parsley, wine, lemon juice, and salt and pepper to taste. Form into roll and wrap with waxed paper. Chill until firm, at least 1 hour. Preheat oven 450 F. Grease shallow baking dish. Heat oil in lg skillet over med heat until haze forms. Add diced onion and saute until soft but not browned. Add scallops and mushrooms and salt and pepper to taste and saute briefly. Drain off liquid. Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops. Bake until butter is hot and bubbly, 5-10 minutes. Serve immediately. Scallops can also be broiled. Place about 3" from heat and broil until bubbly, 3-5 mins.

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Baked Artichoke and Crab Spread Recipe

Find Recipes invites you to try Baked Artichoke and Crab Spread Recipe

Ingredients:
14 oz can artichoke hearts, drained  and chopped
1 cup parmesan cheese, grated
6 oz can crabmeat, drained and flaked
1/2 cup mayonnaise

Preheat oven to 325F. Combine first 4 ingredients in bowl. Transfer to 8 1/2 x 5" baking dish. Sprinkle with paprika. Bake until top is browned, about 30 mins. Serve hot with water crackers.

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Baked Almond Catfish Recipe

Find Recipes invites you to try Baked Almond Catfish Recipe

Ingredients:
1/2 cup whole almonds, toasted
3 tablespoon cornmeal
2 tablespoon grated parmesan cheese
2 tablespoon fresh parsley, chopped
1 tablespoon flour
1  salt and freshly ground black pepper to taste
2 tablespoon fresh lemon juice
2 lb catfish fillets
1  parsley sprigs and lemon wedges, for garnish

Grind the almonds and combine with the cornmeal, Parmesan cheese, flour, salt and pepper.  Sprinkle the lemon juice over the catfish and coat the fillets thoroughly with the almond mixture. Place the fillets on a baking sheet and bake at 400F for 8 minutes, or until cooked through. Serve immediately. NOTE:  These sweet catfish fillets in a crunchy almond crust can be accompanied by rice tossed with peas and a sprinkle of lemon zest.

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Fish Chowder Recipe

Find Recipes invites you to try Fish Chowder Recipe

Ingredients:
3 tablespoons olive oil
200g/7oz onion, finely chopped
200g/7oz celery, finely chopped
150g/5oz carrot, finely chopped
400g/14oz canned chopped tomatoes
1 teaspoon finely chopped garlic
100g/4oz plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
2.4 litres/4pt fish stock
200g/7oz cooked boneless cod fillets, flaked
25ml/1fl oz dark rum
25ml/1fl oz Worcestershire sauce
1 tablespoon Tabasco sauce
salt and ground black pepper

Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously. Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally. Season with salt and pepper, and serve hot.

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Baja Seafood Stew Recipe

Find Recipes invites you to try Baja Seafood Stew Recipe

Ingredients:
1/2 cup onion; chopped, 1 medium
1/2 cup green chiles, chopped
2 each cloves garlic, finely chopped
1/4 cup olive oil
2 cup white wine, dry
1 tablespoon orange peel, grated
1 1/2 cup orange juice
1 tablespoon sugar
1 tablespoon cilantro, fresh and snipped
1 teaspoon basil leaves, dried
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano leaves, dried
28 oz italian plum tomatoes
24 each 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. The following fish can be used: cod, sea bass, mahimahi or red. Crabmeat should be thawed, drained and cartilage removed.

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Bailey's Bouillabaisse (Fish Stew) Recipe

Find Recipes invites you to try Bailey's Bouillabaisse (Fish Stew) Recipe

Ingredients:
1 each onion, large diced
2 cup celery, diced
3 each potatoes, small diced
3 cup boiling water
2 cup skimmed milk
1 1/2 lb cod or flounder
2 cup broccoli, diced
2 cup cauliflower, diced
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon basil

Cook the onion, celery, and potatoes in the water for 10 minutes.  Mix a little milk with the flour to form a soupy paste and set aside.  Add the remaining ingredients and bring to a boil.  Add the flour mixture, stirring constantly.  Simmer for 15 to 20 minutes.

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Crab Quiche Recipe

Find Recipes invites you to try Crab Quiche Recipe

Ingredients:
For the pastry:
175g/6oz flour, sifted
75g/3oz butter, cubed
pinch of salt

For the filling:
225g/8oz cooked crabmeat
2 eggs
300ml/5fl oz double cream
1 tablespoon finely chopped fresh
flat-leaf parsley
1 tablespoon finely chopped freshfennel
1 spring onion, chopped
salt and freshly ground blackpepper

Preheat the oven to 190°C/375°F/Gas mark 5. Put the flour, butter and pinch of salt in a bowl, and work with the tips of your fingers until the mixture resembles breadcrumbs. Add 2 tablespoons water, and mix to a dough. Knead the pastry on a floured surface until smooth. Form into a slightly flattened disk, wrap in cling film and chill for 30-45 minutes. Roll out the pastry and use to line a 20cm/8in pie dish. Break up the crabmeat with a fork, and scatter over the bottom of the pastry shell. Put the eggs, cream and parsley in a bowl. Season with salt and pepper. Beat together until the mixture is smooth, then pour over the crabmeat. Bake in the oven for 40 minutes until the filling is set and the top is golden. Serve hot or warm, garnished with the spring onion.

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Bacon and Smoked Oysters Recipe

Find Recipes invites you to try Bacon and Smoked Oysters Recipe

Ingredients:
2 can smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon strips
40  round wooden toothpicks
3 tablespoon garlic, minced

Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. In a medium skillet, heat oil, and add garlic. Cook wrapped oysters in oil until bacon is crisp. Remove from pan and drain on a paper towel to drain.

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Badhapu Malu (Fried Fish) Recipe

Find Recipes invites you to try Badhapu Malu (Fried Fish) Recipe

Ingredients:
450 gm fish steaks
25 gm tamarind
50 ml warm water
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon satt
1/2 teaspoon btack pepper
1/2  litre oil

Cut the fish steaks into six pieces. Soak the tamarind in water, remove the seeds  and  add  to  the  fish together with the turmeric, chilli powder, salt and pepper.Leave to marinade for 10 minutes.Heat the oil and fry fish until it turns  brown.  Remove  and drain well.

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