2 pounds salmon
2 tablespoons olive oil
¼ cup brown sugar
¼ cup soy sauce
2 garlic cloves, minced
juice of one lemon
Preheat oven to 350 degrees. Line a baking dish with aluminum foil. Fold up the sides of the aluminum foil around the salmon.
In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, and lemon juice. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.
Bake for 20-25 minutes or until salmon is cooked throughout.
Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized.
2 tablespoons butter
1/2 green bell pepper, diced
1 small onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup
1 cup mayonnaise
6 ounces freshly grated Parmesan
6 ounces crabmeat
6 ounces medium shrimp, deveined
Preheat oven to 325 degrees F.
Remove & discard the tails from the shrimp. Cut the shrimp body into two or three pieces. Chop the crabmeat (if using canned crabmeat, first drain and remove all shell remnants. Imitation crabmeat can be substituted.)
Melt the butter in a large skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. Stir in the shrimp and crabmeat.
In a bowl, combine the soup, mayonnaise and Parmesan. Add to seafood and mix well.
Spoon the mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes.
Serve warm with tortilla chips.
2 lbs. fish fillets
1 t. salt
2 eggs, beaten
1/4 c. water
1/2 t. prepared mustard
2-1/2 c. cracker crumbs
1/2 c. butter, melted
Dry fish thoroughly and cut into serving size portions. Sprinkle both sides with salt and pepper.
Combine eggs, water and mustard. Dip both side of fish into egg mixture and coat with cracker crumbs.
Fry in melted butter over low heat. Drain on paper towels before serving.
1 lb. haddock
1/2 c. flour
1 egg, beaten
Pat fish dry with paper towel. Dip in flour and pat flour gently into fish. Dip fish into egg.
Fry in hot olive oil for about 4 minutes on each side.
1/3 c. butter, melted
2 c. breadcrumbs
1/4 c. onion, finely chopped
1 T. mustard
1 t. Worcestershire
3 T. lemon juice
2 T. Parmesan cheese, grated
2 pounds scrod
Bake 2 pounds of scrod at 350*F for 20 to 30 minutes or until fish flakes.
Mix together the other ingredients and layer on top of scrod. Broil for 5 minutes.
1 green onion, finely chopped
2 T. vegetable oil
2 T plus 1/2 c. butter, divided
1/2 c. chicken broth
1 bottle (8 ounces) clam juice
1 lb. bay scallops
1 lb. uncooked shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 t. white pepper, divided
1/2 c. flour
1-1/2 c. milk
1/2 t. salt (optional)
1 c. whipping cream
1/2 c. shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained (do not use the “oven ready” kind)
In a large skillet, saute onion in oil and 2 T. butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 t. pepper; return to a boil. Reduce heat and simmer, uncovered, and stir gently for 5 minutes or until the shrimp turn pink and the scallops are firm and opaque. Drain, reserving liquid; set seafood mixture aside.
In a sauce pan, melt the remaining butter. Stir in flour and continue to stir until smooth. Combine the milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minues or until thickened. Remove from heat; stir in cream and 1/4 c. Parmesan cheese. Stir 3/4 c. white sauce into the seafood mixture.
Spread 1/2 c. white sauce in a greased 13 x 9 x 2 inch baking dish. Top with 3 noodles. Spread with half of the seafood mixture and 1-1/4 c. sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese.
Bake uncovered at 350*F for 35 to 40 minutes or until golden brown. Let stand for 15 minutes before serving.
2 pts. scallops, cut up
1 to 1-1/2 c. light cream
6 c. soft bread crumbs
1 c. butter, melted
2 t. salt
1/2 t. pepper
2 T. celery seed
Arrange scallops in greased baking dish. Pour on half the cream. Toss remaining ingredients except cream and paprika; sprinkle on scallops. Pour on remaining cream. Sprinkle with paprika.
Bake at 400*F for about 30 minutes. Serves 8.
2 lbs. cooked, peeled shrimp, chilled
2/3 c. finely chopped celery
1/4 c. thinly sliced green onions
2 T. chives
1 c. salad oil
1/2 c. chili sauce
3 T. lemon juice
2 T. horseradish
1 t. mustard
1/2 t. paprika
1/2 t. salt
1-2 dashes hot sauce
Put shrimp in large bowl. Add celery, onion, and chives.
Combine remaining ingredients and pour over shrimp, mixing gently. Cover securely and refrigerate 12 hours before serving, stirring 2-3 times.
1/2 c. butter
2 cloves garlic, minced
1/3 c. snipped parsley
1/2 t. paprika
dash of cayenne
1/2 c. dry white wine or water and lemon juice
2 c. soft bread crumbs
4 c. cleaned and cooked shrimp
Melt butter; add garlic, parsley, paprika, cayenne, and wine or water/lemon juice. Stir in bread crumbs.
Place shrimp in shallow baking dish. Spread butter mixture over.
Bake at 350*F for about 25 minutes, or until crumbs brown. Sprinkle with more snipped parsley. Optional: serve with melted butter on the side for dipping. Serves 6.
1 lb. large shrimp in shell
1 c. salad oil
1 c. lemon juice
2 t. Italian salad dressing mix
2 t. seasoned salt
1 t. pepper
4 T. brown sugar
2 T. soy sauce
1/2 c. chopped green onion
Wash shrimp thoroughly; drain on paper towels.
Mix together salad oil, lemon juice, salad dressing mix, salt, and pepper. Place shrimp in bowl and pour in marinade. Refrigerate 2-4 hours, stirring occasionally.
Lift shrimp from marinade and place on grill. Grill about 10 minutes, turning once and brushing with marinade.
Pour remaining marinade in pan. Stir in brown sugar, soy sauce, and onion. Heat to boiling and simmer about 5 minutes. Serve as a dip for shrimp.