Fish

Fish and Chips (Stefanie)

Halibut or cod

1 Egg

1/2 cup water

Dry Ingredients:

1/2 cup cornstarch

1/2 cup flour

1/4 tsp. pepper

1/2 tsp. salt

1 tsp. baking powder

Cut fish into 1” pieces.  Mix dry ingredients together.  Mix water and egg together and add to dry ingredients.  Dip fish in mixture and cook in oil!  Layout on paper sack with paper towels overtop to soak up some of the grease.  (If doing fries with it, do the fries before because the fish tends to stink up the oil!)  Serve with your favorite tartar sauce or fry sauce!  Enjoy!

Garlic Roasted Dungeness Crab (Leon)

4 Dungeness crabs, cleaned, cooked & cracked

1/3 cup butter

1/3 cup olive oil

3 TBS. minced garlic

Salt & pepper to taste

3 TBS. freshly squeezed lemon juice

1/4 cup chopped fresh parsley

Preheat oven to 500°.  Heat butter, oil, and garlic in a large saucepan over medium-high heat.  Add crabs, 2 at a time, toss well, season with salt and pepper.  Transfer to a large baking pan.  Roast about 12 minutes, tossing well halfway through.  Warm butter mixture, add lemon juice and parsley.  Arrange crabs in a large shallow bowl and drizzle butter mixture over.  Serve immediately with chunks of hot bread.

  

- Halibut -

Halibut Alieska (Stefanie)

Halibut

Onion - chopped

Sour Cream

Mayonnaise

Cheese

Cut halibut into chunks and put on bottom of casserole dish.  Sauté chopped onions and add to halibut.  Mix even amounts of sour cream and mayo together and pour over halibut.  Top with grated cheese.  Cook at 450° for about 20 minutes.

Baked Halibut (Jan)

2 lbs. halibut fillets or steaks cut 1 1/2” thick           

Butter                                                                   

1/2 cup chopped green onions and tops                           

1 cup sour cream                                                  

1/4 tsp. white pepper

1/2 tsp. salt

Dash of dill weed (opt.)

1/3 cup parmesan cheese

Preheat oven to 350°.  Place fish in well-buttered baking dish.  Combine onions, sour cream, white pepper, salt and dill weed pour over fish.  Bake for 20 - 25 minutes.  Sprinkle cheese over top and turn oven broiler on long enough to brown cheese lightly.

Barbeque Halibut Steaks (Debbie)

1 (1 pound) halibut steak                                        

2 TBS. butter                                                                   

2 TBS. brown sugar                                                 

2 cloves garlic, minced

1 TBS. lemon juice

2 tsp. soy sauce

1/2 tsp. ground black pepper

Preheat grill for medium-high heat.  Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.

Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

Parmesan Halibut (Stefanie)

1-2 cups mayonnaise

1-2 cups bran or corn flakes

1-2 cups Parmesan cheese

1/2 inch thick Halibut filets

Crush up flakes and mix half of the flakes to half of the Parmesan cheese.  Cut halibut into 1/2” filets and dry them off with paper towels (may stack them on a plate and put paper towels in-between).  Dip in mayo then in flake/cheese mixture and then lay on foil lined greased cookie sheet.  Cook at 450° for 8 - 10 minutes.

  

- Salmon -

Asian Grilled Salmon (Stefanie)

1 side fresh salmon, boned but skin on (about 3 pounds)

Marinade:

2 TBS. Dijon mustard

3 TBS. good soy sauce

6 TBS. good olive oil

1/2 tsp. minced garlic

Light a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces.  Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl.  Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill (You can place on foil to keep it from sticking even more); discard the marinade the fish was sitting in. Grill for 4 - 5 minutes, depending on the thickness of the fish.  Turn carefully with a wide spatula and grill for another 4 - 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.  Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Bacon Wrapped Salmon (Josh)

1 Large Fresh Salmon Filet

1 cube butter

5-8 pieces raw smoked bacon

Seasoning Salt

Cut one long piece of Aluminum foil, spray with PAM and place salmon filet on.  Place bacon strips side by side atop and across filet until it is covered.  Cube butter and sprinkle cubes across filet.  Shake seasoning salt over entire meal.  Fold sides of Aluminum foil in, and roll the long ends into a “tent”.  Cook in the oven at 450° or on the grill on medium-high heat 8 - 10 minutes or until fish is tender and flaky.

- Shrimp –

Coconut Shrimp (Stefanie)

24 shrimp                                                   

3 cups oil for frying                                      

1 egg                                                           

1/2 cup all-purpose flour                               

2/3 cup non-alcoholic beer (O’Doul’s)

1 1/2 tsp. baking powder

1/4 cup all-purpose flour

2 cups flaked coconut

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.   Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off.  Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.  Meanwhile, heat oil to 325° in a deep fryer.  Fry shrimp in batches: cook, turning once, for 2 - 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.   (If you want a really good, plain batter for deep frying shrimp, halibut, mushrooms, zucchini etc., just omit the coconut)

Shrimp Creole (Melodie)

20 shrimp, cooked                                        

3 strips bacon                                               

1 small onion, chopped                                 

2 stalks celery, chopped                               

1 small can mushrooms                              

1/2 cup chili sauce                     

1 glove garlic chopped

Salt, Pepper

1 small can tomatoes

1/2 tsp. thyme

1/2 cup ketchup

1 tsp. Maggi or similar seasoning (I use Creole seasoning)

                                                                   

Chop bacon and fry until crisp.  Add onion and celery and cook until tender.  Add rest of ingredients except shrimp and simmer for about 45 min.  Add shrimp to creole sauce 15 min. before serving.  Add a dash of vinegar for more zest.  Good served over rice.

  

Grilled Herb Shrimp (Stefanie)

3 cloves garlic, minced

1 medium yellow onion, finely chopped

1/4 cup minced fresh flat-leaf parsley

1/4 cup minced fresh basil

1 tsp. dry mustard

2 tsp.  Dijon mustard

2 tsp. coarse salt

1/4 tsp. freshly ground pepper

1/4 cup olive oil

Juice of 1 lemon

2 pounds jumbo shrimp (approx. 32-40 shrimp), peeled and deveined, tails intact  

(frozen bag at Costco or Wal-Mart works great

Vegetable oil, for grilling

In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.

Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking.  Skewer  5 - 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes.

Shrimp Scampi (Jannie)

1 lb. raw shrimp                                          

4 oz. Wishbone Italian Dressing                  

1/2 lemon juiced

2/3 stick butter

1 TBS. pepper or less

Put in 9x 13 pan.  Bake at 400° about 20 minutes.  Stir after 10 minutes. Done when pink.

  

Shrimp Filling for Cream Puffs (Melodie)

1-8oz. cream cheese

1/4 cup cream

2 TBS. onions, finely chopped

3/4 cup celery, finely chopped

1 can small shrimp

Cooked cream puffs

Warm cheese to room temperature.  Cream and moisten the cheese and cream together in a small bowl.  Add chopped onions, celery and shrimp and mix together well.  Cut cream puffs in half and fill.

Red Lobster Pina Colada Dipping Sauce (Stefanie)

This is a delightful sweet dipping sauce perfect for shrimp, or even chicken nuggets.  Our version of this sauce tastes just like the Red Lobster’s Pina Colada Dipping Sauce.

1 cup Pina Colada Mix (bottled, non-alcoholic)                 

1/4 cup water
                                                      

4 TBS. crushed pineapple (drained)

1 TBS. + 1 tsp. sweetened coconut flakes


3 TBS.. + 1 tsp. powdered sugar (opt)

1 1/2 tsp. corn starch

3 tsp. cold water

Mix Pina Colada, water, crushed pineapple, coconut, and powder sugar in a saucepan.  Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 – 12 minutes. Mix cornstarch and water together, add to sauce and blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.