Free Recipes Archive
Yield: 6 servings 1-1/2 kg Skate 2 tablespoons Wine vinegar 1 tablespoon Capers 2 tablespoons Parsley; chopped COURT BOUILLON 1 medium Carrot; sliced 1 medium Onion; sliced 12 Peppercorns; lightly crushed 1-1/4 litres Water 2 tablespoons White wine vinegar Salt Read More …
2 ounces grill butter 3 shrimp 3 ounces Yvette Sauce 1 ounce chopped lobster 1-1/2 ounces mushrooms, sliced and cooked 1/4 ounce Spinach, chopped 1 fresh fish filet 6 ounces dirty rice Yvette Sauce 2 pounds unsalted butter 3 cups Read More …
1 tablespoon Worcestershire sauce Juice from 1/2 lemon 3 egg yolks 1/2 teaspoon Coleman’s dry mustard 1/2 teaspoon black pepper Pinch red pepper flakes Pinch Old Bay seasoning Pinch salt 3 ounces mayonnaise 1-1/2 cups fresh bread crumbs 1/4 cup Read More …
Serves 8 1 pound prepared conch meat, chopped 2 stalks celery 2 eggs, beaten 1 cup flour 4 cloves garlic 1 teaspoon baking powder 1 green pepper, seeded 1 teaspoon salt 1 white onion 1/4 cup milk 1 carrot 2 Read More …
For the boil 40 pounds live crawfish 1 cup salt 1/2 cup ground white pepper 1/2 cup ground red pepper 1/2 cup ground black pepper 5 pounds small white onions 12 ears corn, shucked 5 pounds small new potatoes Sprinkle Read More …
1 pound red-skinned potatoes, chopped 2 tuna steaks (about 24 ounces total) Salt to taste 4 teaspoons black peppercorns, crushed 3/4 cup dry red wine 1 tablespoon oyster sauce About 3/4 cup buttermilk 10 chives, snipped Freshly ground black pepper Read More …
4 white fish fillets freshly ground black pepper 60g butter 1 tablespoon lemon juice 1 tablespoon chopped parsley 1 teaspoon chopped thyme Sprinkle fish with pepper. Combine butter, juice and herbs in a large shallow dish, cook on HIGH for Read More …
1-1/2 cups water 3 chicken bouillon cubes 1 medium onion, sliced 2 teaspoons dried tarragon 2 teaspoons dried parsley 1 lb perch fillets, thawed if frozen 3/4 cup unsweetened apple juice 1 teaspoon pepper In a large non-stick skillet; combine Read More …
Serves 4 to 6 2-1/2 pounds fish fillets (halibut, cod, scrod, haddock, perch, arctic char) coarse salt cold water to cover, plus 1/3 cup or more cold water 2/3 cup unbleached all-purpose flour 2 large eggs, well beaten 1/4 teaspoon Read More …
1 lb. sea scallops 1 small onion, minced 2 tablespoons butter 1/2 cup dry white wine 1 cup heavy cream 1/2 teaspoon ground nutmeg 1/2 cup seasoned fresh breadcrumbs 1/2 cup grated Parmesan cheese Preheat oven to 400 degrees. Sauté Read More …
2 pounds cleaned smelt 3 cups water 1 teaspoon salt 1/4 teaspoon white pepper Cook fish in water, salt, pepper and bay leaves and onion in a covered pan for 12 minutes. Drain and measure fish stock. There should be Read More …
Succulent pickerel is widely regarded as one of Canada’s best fish. On the lakes of northern Saskatchewan, locals catch their own to pan-fry, but visitors make a point of stopping by Amy’s for this dish by chef James Smith. You Read More …
Whole fish, large and small, as well as fillets and steaks are excellent poached because the gentle cooking gives succulent results. Poached fish can be served hot or cold, with a wide variety of sauces. The poaching liquid may be Read More …
Serves 6 or More 1 whole salmon, striped bass, sea bass, or grouper, weighing about 5 lbs, scaled if necessary, cleaned and trimmed Green Mayonnaise (see recipe) COURT BOUILLON 2 cups dry white wine about 3 quarts water 1 large Read More …
Recipe is spicy 10 pounds fish 1 ounce whole allspice 1 ounce mustard seed 2 ounces regular mixed pickling spice 1/2 pound onion, sliced 1/2 ounce bay leaves 1-1/2 quarts distilled (white) vinegar 2-1/2 pints water 1 ounce white pepper Read More …
1-1/2 lbs monkfish, filleted 1 cup butter, melted salt and pepper paprika lemon slices parsley sprigs Serving Size : 4 Arrange fish in shallow pan. Pour half of the melted butter over the filets. Sprinkle with salt, pepper, and paprika Read More …
For fish lovers these pastes provide contrasting tastes and they may be served together to give a variety of flavours to sample. Potted trout and potted herring will keep for some time in a cold place, providing they are completely Read More …
6 6-ounce tuna steaks, each about 1 inch thick 2 tablespoons peanut oil 3 tablespoons butter 1/3 cup thinly sliced green onions 1/4 cup chopped cilantro 2 tablespoons finely chopped peeled fresh ginger 4 garlic cloves, chopped 8 ounces fresh Read More …
1/4 cup soy sauce 1 tablespoon ketchup 1/4 cup water 3 tablespoons honey 1 tablespoon brown sugar 2 tablespoons grated fresh ginger 1 tablespoon olive oil 1 teaspoon scallion, thinly sliced 1 teaspoon minced wet garlic 1 tablespoon cold unsalted Read More …
Yield: 4 Servings 2 Red or Green Bell Peppers; seeded and julienne sliced 1 small Onion; thinly sliced 1 tablespoon Fresh Basil; chopped or 1 teaspoon Dried Basil Leaves 1/4 teaspoon Ground Pepper 1 lb Orange Roughy Fillets 1 dash Read More …
Yield: 4 Servings 1 tablespoon Soy sauce 1 teaspoon Chile powder 1/2 teaspoon Salt 1/2 teaspoon Garlic powder 1/2 teaspoon Ground red pepper 1 lb Orange roughy fillets * 1 cup Mushrooms, thinly sliced 1/2 med Onion(s), thinly sliced, Separated Read More …
Yield: 4 Servings 2 Orange roughy fillets (6 to 8 ounces each) 1 Lemon 1-1/2 cup Sherry 1 cup Water 2 Cloves garlic; chopped 1 tablespoon Gingerroot; grated 1 Bunch scallions; finely chopped 1/2 cup Light soy sauce 1/2 cup Read More …
2 lb Orange Roughy Fillets 2 tablespoon Lemon Juice, Divided 1 16 ounce Can Stewed Tomatoes, Cut 1/2 teaspoon Mixed Italian Herbs 1 cup Each: Minced Celery, Chopped Onion, Bell Pepper, Sliced Mushrooms 1/4 teaspoon Thyme Pinch each of Garlic Read More …
Yield: 6 Servings 1 Zucchini, medium 1 Onion; sliced; small 1 cup Mushroom; sliced 3 Lemon; slices 1 tablespoon Olive oil 1 tablespoon Margarine 2 tablespoon Parmesan; grated 1/4 teaspoon Pepper 1/8 Garlic powder; tsp.; 3 lb Orange roughy; fillet Read More …
Source: Original Oyster House Seafood Restaurant, Mobile, Alabama 12 large oysters on the half shell 1/2 cup scallions, diced fine 3/4 pound jumbo lump crabmeat 1 cup seasoned bread crumbs 16 strips crisp cooked bacon, crumbled 6 pounds shredded Swiss Read More …
2 (8 oz.) swordfish 1/4 cup sour cream 1/4 cup mayonnaise 1-1/2 teaspoon lemon and pepper seasoning salt Rinse fish and pat dry. Place steaks on a cookie sheet lined with aluminum foil. Combine sour cream and mayonnaise, spread over Read More …
2 lb. catfish fillets 3/4 cup water juice of 1 lemon 1 tablespoon hot pepper sauce (Tabasco) 1 cup cornmeal 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons peanut oil Marinate catfish in water with Tabasco Read More …
3 doz. freshly shucked oysters on half shell 1/2 lb. (225 g.) medium-sized fresh mushrooms, quartered 8 tablespoon (4 ounce 113 g.) butter 4 tablespoon (60 ml) flour 2 to 3 garlic pods, chopped fine 1 large bunch green onions, Read More …
24 oysters (Belons or Kumamotos) 1 cup finely diced fennel (save the sprigs for garnish) 1/2 cup minced shallots 2 teaspoons toasted and coarsely ground coriander 1 cup rice wine vinegar 24 dashes hot pepper sauce Plate of crushed ice Read More …
1 pint heavy cream 1 tablespoon butter 20 oysters, shucked 4 tablespoon shallots, minced 1 tablespoon rosemary, minced 4 slice french bread, 1 oz each, cut on bias 1 tablespoon parsley, chopped 4 tablespoon breadcrumbs 2 tablespoon parmesan cheese salt Read More …
1/4 cup unsweetened orange juice 3 tablespoons minced fresh mint 1 tablespoon peeled, grated gingerroot 1 tablespoon grated orange rind 2 tablespoons bourbon 2 (8-ounce) swordfish steaks (3/4 inch thick) 4 (1/4-inch-thick) orange slices Vegetable cooking spray Fresh mint sprigs Read More …
makes 2 servings 1 pound orange roughy 1 cup frozen orange juice concentrate 2 tablespoons lemon juice 1 teaspoon dried dill weed 1 teaspoon paprika 2 tablespoons fresh parsley, minced (or 1 tablespoon dried) 1/2 cup water 6 tablespoons orange Read More …
Dash of salt Dash of white pepper 1 teaspoon sesame oil 3 slices ginger, smashed 3 stalks green onions, smashed Garnish 2 tablespoons green onions, julienned 2 tablespoons fresh ginger, peeled and julienned 1 ounce hot (temperature) oil 2 ounces Read More …
Yield: 2 Servings 1 each Carrot; Julienned 6 each Chinese Pea Pods; Whole 12 oz Orange Roughy Fillets; 2-6oz 1/4 cup Lime Juice 1 Paprika 3 tablespoons Stuffed Olives; Sliced 2 tablespoons Capers 2 tablespoons Parsley; Chopped Preheat the oven Read More …
Juice of 2 limes 1/2 teaspoon kosher salt 2 teaspoons granulated sugar 1/2 teaspoon oyster sauce 1/4 teaspoon minced garlic 1/4 teaspoon minced ginger 1/4 teaspoon Sriracha chili sauce (or substitute 1/8 teaspoon Tabasco) For Fish 10 ounces halibut filet Read More …
Yield: 2 Servings 3/4 lb Orange Roughy Fillets 1/2 tablespoon Vegetable Oil 1/2 cup Julienned Green Onion, Strips 1/2 teaspoon Minced Garlic 1/2 teaspoon Ginger root 2 tablespoon Soy Sauce Pinch Red Pepper Flakes 1/2 cup Bamboo Shoots Drained In Read More …
1/4 cup honey 1/4 onion, chopped 2 tbsps lime juice 2 tbsps soy sauce 2 tbsps hoisin sauce 2 cloves garlic, minced 1 jalapeño pepper, seeded and minced 1 teaspoon fresh ginger, minced 1 lb swordfish Combine all ingredients except Read More …
Yield: 4 Servings 2 teaspoon Olive oil 1 cup Sliced onion 2 clove Garlic, minced 1 cup Yellow bell pepper rings 1 can (14.5 oz) Mexican-style Stewed tomatoes w/jalapeño Peppers undrained 4 4 oz pieces orange roughy Dash of garlic Read More …
20 to 24 small mussels 1 cup dry white wine 1/3 cup red wine vinegar 1 clove garlic, minced 2 teaspoon Dijon mustard 2/3 cup olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoon chopped parsley 1/2 lb Baby Read More …
Scottish mussels are sweet and of high quality. While in Spring they are not at the peak of their season they are still good. Mussels has always it seems been part of the Scottish diet, and was often part of Read More …
2 cups crabmeat, flaked 2 hard cooked eggs, finely chopped 1 tablespoon grated onion 1 tablespoon finely chopped celery 1 tablespoon finely chopped green pepper 1 tablespoon finely chopped fresh parsley 2 teaspoons lemon juice 1/2 teaspoon Worcestershire sauce 1/2 Read More …
12 jumbo shrimp, shelled and deveined 1 pound fresh monkfish, cut into 8 large pieces 12 fresh sea scallops 8 large mushroom caps 1 cup white wine 1 teaspoon dry mustard 1 tablespoon prepared mustard 1 teaspoon salt 1/4 teaspoon Read More …
Source: Chef Tom Pittman, New Belmont, Norfolk, Virginia 2 tablespoons unsalted butter 1/2 teaspoon chopped garlic 1 tablespoon chopped leeks 24 cultivated mussels 1 bottle light-bodied lager beer 1 pinch smoked paprika In a hot sauté pan, add a pinch Read More …
1/2 pound tuna fillet, fresh 2 cups sushi rice Wasabe horseradish sauce Cut the tuna into 1-1/2 x 2 1/2-inch rectangles, about 1/4-inch thick. Moisten your hands with hand vinegar (a mixture of 1 cup water and 2 tablespoons vinegar). Read More …
8 ounces fresh spinach, rinsed, steamed and patted dry 2 teaspoons unsalted butter 1/4 cup minced shallots 1/4 cup minced leeks 2 teaspoons minced garlic 1 cup heavy cream 12 oysters on half a shell 4 ounces dark Sambuca 1/2 Read More …
3 salted herring 3/4 cup vinegar 1-1/4 cups water 3 tablespoons sugar Clean and cut herring into fillets. Soak in plenty of water 12 to 15 hours. Skin and remove all bones. Dissolve the sugar in water, add vinegar, pepper Read More …
1/4 pound julienne vegetable (i.e. cucumber, onions, carrot, celery) Vegetable oil Salt and pepper 1 pound monkfish Flour 1/4 cup butter 3/4 cup white wine, approximately Fish Stock (see below) 3/4 cup heavy cream, 3-1/2 Tablespoons peeled, sliced ginger, set Read More …
2 slices of bread, crusts removed milk 1 pound backfin crab meat 1 egg, beaten 1/4 teaspoon salt 1 teaspoon Old Bay seasoning 1 tablespoon baking powder 1 tablespoon chopped parsley 1 tablespoon Worcestershire sauce 1 tablespoon mayonnaise oil for Read More …
3 shallots, minced 1 Tablespoon unsalted butter 3/4 pound tomatoes, peeled, seeded and diced 2/3 cup heavy cream 1/3 cup dry vermouth 1/4 teaspoon saffron threads, crumbled 1-1/2 pounds monkfish fillets, membrane discarded and the fillets cut crosswise into 3/4 Read More …