SEAFOOD RECIPES
Page 1 More Seafood Recipes

INDEX:
Shrimp Recipes
Crab Recipes

 
Clams, Mussels & Scallops
Lobster Recipes

 
Gilled Fish Recipes

 
Baked Fish Recipes

 
 
Fish Recipes
CHARRED SPICED BONITO TACOS

For some reason, small tunas like the bonito are not as popular fresh as
the large yellowfin and bigeye tunas. Bonito has a delicate yet rich flavor.
In this recipe, the fish is highly seasoned, grilled, and then broken up into
pieces with the tines of a fork and used as the filling for tacos.
The slight bitterness from the grilling combined with the smoky richness
of the seasoned fish is a perfect excuse to experiment with several salsas as accompaniments.
I particularly recommend Charred Tomato Mint Salsa.
Don't forget to have plenty of soft, fresh tortillas on hand.

   1 pound      bonito, mackerel, or yellowfin tuna fillet, cut into 2-by 4-by 1-inch strips, or 1 small whole mackerel
   2 tblspns.   freshly squeezed lime juice, plus more, if necessary
1/4 cup          olive oil, plus more for oiling grill
   2 tblspns.   chipotle rub (recipe follows)
   2 tblspns.   diced radish
   2 tblspns.   very thinly sliced scallion, white and green parts

charred tomato mint salsa
8 small tortillas, heated

Light the grill. In a medium-sized, nonreactive bowl, toss the fish with lime juice,
1/4 cup olive oil, and Chipotle Rub. Cover, refrigerate, and let marinate about 1 hour.
Oil grill and cook fish over a hot fire until lightly charred and medium-rare
               (it should still be pink in the middle), about 3 minutes.
In a warm bowl (so fish does not cool too much), shred fish.
Taste for seasoning and sprinkle with a little more Chipotle Rub and lime juice, if needed.
Top with radish and scallion and serve warm with salsa and tortillas.

CHIPOTLE RUB

   1/4 cup                  dried Mexican oregano*
   1/4 cup                  corn oil
      5 dried               chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
      5                         ancho chiles*, seeded and deveined (wear rubber gloves)
    25                         garlic cloves
1 1/2 cups coarse salt

* available at Mexican markets and some specialty produce markets

In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet
occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl.
Cool oregano completely and in an electric coffee/spice grinder grind fine.
In a heavy skillet heat oil over moderately high heat until hot but not smoking and,
using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning to brown,
about 10 seconds.
(Do not let chiles burn or rub will be bitter.)
Transfer chiles as fried to paper towels to drain and cool until crisp.
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches.
In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy,
saltlike consistency.
If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in
middle of an oven set at lowest temperature until no longer moist, about 1 hour.
Wearing rubber gloves, break up any lumps with your fingers.
(Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.)
Makes about 3 1/4 cups.  Serves 4

Chef Norm's note:
I do not know where this recipe came from but I must take my hat off to the Chef.
This dish is AWESOME!!!

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STEAMED SHRIMP AND OYSTERS     by: Chef Norm

Prep time: 25 minutes
Grilling time: 6 to 8 minutes
Charcoal: Direct
Gas: Indirect/Medium Heat

 18 small           inner cabbage leaves, trimmed to 2-3 inch diameter pieces
1/4 tspn             salt
1/4 tspn             ground black pepper
 18 med             shrimp, peeled and deveined (about 1 pound)
 18 small           oysters in 2-to 3-inch diameter shells
   1 tspn             olive oil
   1 clove           garlic, minced
1/2 tspn.            cayanne pepper
   2 tblspns        dry white wine
   1 tblspn          white balsamic vinegar
                          Salt, to taste

Sprinkle 18 small cabbage leaves with salt and pepper.
Place one shrimp on each leaf.
Scrub oysters with a stiff brush under cool running water.
Place the shrimp in the cabbage leaves and the oysters in center of cooking grate.
Grill 6 to 8 minutes.
Meanwhile, to make sauce, heat oil in small skillet. Add garlic and sauté for 30 seconds.
Add wine, vinegar, cayanne pepper and salt and simmer for 3 minutes.
Oysters are done when shells pop open.
Remove shrimp in cabbage leaves and oysters from grill, being careful not to lose any juices.
Use tongs or hot pads to remove oysters. Discard any oysters that have not opened.
Cut oysters free from shells and discard top shells. Serve shrimp and oysters with sauce for dipping.
Makes 6servings.
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CURRIED LOBSTER               by: Chef Norm

Prep time: 10 minutes
Grilling time: 8 to 10 minutes
Charcoal: Direct
Gas: Indirect/Medium Heat

   1/2 cup         butter
1 1/2 tspns      Madras curry powder
      2 tspns      finely chopped red finger pepper
      1 tspn        garlic, finely minced
      1 tspn        chile pepper (more if you like it hot)
                        Salt and pepper to taste
      4 (6-8oz)    frozen lobster tails, thawed and cleaned
   1/4 cup         lime juice (juice of 2 limes)

In a small saucepan melt butter.
Add curry powder, garlic and chile pepper; heat for 1 to 2 minutes.
Add salt and pepper to taste.
Rinse lobster tails and pat dry. Turn lobster tails shell side down.
To expose meat, cut lengthwise through bottom shell with kitchen shears or sharp knife.
Bend tail along cut to crack open shell a little wider.
(You can also cut bottom shell lengthwise along each side and remove.)
Sprinkle ½ tablespoon lime juice on meaty portion of each lobster tail.
Spread 1 tablespoon of butter mixture on each lobster tail.
Reserve remaining butter mixture.
Place lobster tails shell side down on center of cooking grate.
Grill 8 to 10 minutes or until meat is opaque.
Serve with remaining butter mixture, if desired.
Makes 4 servings.

Notes: Madras curry powder is a sweeter blend than standard curry powder,
             sometimes available in the spice section of the grocery store.
If you can’t find Madras curry powder at your local grocer’s, add a pinch of sugar
             with the regular curry powder.
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Shrimp Curry & Rice          by: Chef Norm

   1 cup regular     long-grain rice
   2 tspns.              olive oil
   1 med                 onion, diced
   1 tspn                 garlic, finely minced
   1 tblspn.             curry powder
1/2 tspn.                cayanne pepper
   1 tspn.                mustard seeds
   1 lb large           shelled & deveined fresh or frozen (thawed)shrimp with tail shell left on
1/2 cup light          coconut milk (not cream of coconut)
3/4 cup                  frozen peas, thawed
   1 cup                  frozen whole baby carrots, thawed
1/2 tspn.                salt
   1 tblspn             chopped fresh cilantro leaves (optional)

Prepare rice as label directs but do not add margarine or butter.
In nonstick 12-inch skillet, heat 1 teaspoon olive oil over medium-high heat until hot(not smoking).
Reduce heat to medium; add onion cook 6 minutes or until tender, add garlic and cook 2 minutes more.
Add curry powder and cayanne pepper cook 1 minute, stirring.
Remove onion mixture to medium bowl.
Increase heat to medium-high.
In same skillet, heat remaining 1 teaspoon olive oil until hot.
Add mustard seeds; cook 30 seconds, stirring.
Add shrimp, and cook 4 minutes or until opaque throughout, stirring frequently.
Return onion mixture to skillet; stir in coconut milk, peas, carrots, and salt; heat through.
Serve over rice.
Sprinkle with cilantro if you like.
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SAUTEED SHRIMP           by: Chef Norm

2 lbs           medium peeled shrimp
1 small       onion sliced into rings
1                 red bell pepper julianed
1                 green bell pepper julianed
1 can          straw mushrooms drained
2 tblspns    butter or margarine
1 cup          white cooking wine
1 tblspn      garlic powder
1 tspn         dried thyme
1 tblspn      season salt and 1 tbl. spoon black coarse ground pepper

In a 10qt. nonstick fry pan on high heat , melt the butter or margarine, pour in the cooking wine,
the garlic, thyme and season salt , bring to boil again while stirring , add onions and mushrooms,
mix well , bring back to boiling again , add the shrimp , mix well , sprinkle with the black pepper
and mix well , when shrimp turn pinkish in color there done ,(about 1 to 2 minutes)

DO NOT OVER COOK) serve over steamed white rice , with either a garden or Caesar salad,
its quick and its dinner.
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Aegean Shrimp Anita

1/4 - 1/2 cup           olive oil
           1 med          onion, chopped
        3/4 lb.             tomatoes, chopped (2 medium)
           2 cloves      garlic, crushed
           1 small        bay leaf
        1/2 tsp            dried basil
           1 tsp            dried oregano
        1/4 cup           chopped fresh parsley
        1/2 tsp            hot sesame oil (DO NOT OMIT)
                               salt and freshly ground black pepper, to taste
           1 lb              raw shrimp, shelled, deveined
           8 oz.             feta cheese, crumbled
           8                   black olives halved, preferably Greek
        1/2                   lemon
                                cooked rice

Heat oil in a large skillet over med-high heat.
Add onion and saute' until soft.
Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper.
Cook 4 to 5 minutes.
Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in
bottom of an 8x8x2" baking pan.
Preheat oven to 475.
Bring pan juices to a boil; add shrimp and cook 2 minutes, or until shrimp turn pink.
Add shrimp with juices to baking pan; crumble feta over top.
Arrange olives on top of feta and squeeze lemon juice over all.
Bake 10 to 15 minutes. Serve over rice.
Makes 4 to 5 servings.
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MUSSELS A LA PLANCHA        by: Chef Norm

Plancha is simply another word for comal, or griddle.
* available at Mexican markets and some specialty produce markets

   2 lbs                      small mussels (preferably cultivated), scrubbed well and beards pulled off
   2 sticks (1 cup)     unsalted butter
1/4 cup                     Veracruz salsa (recipe found in Dips Catagory)
   1 tblspn                 fresh lime juice
1/4 tspn                    coarse salt, or to taste

Prepare grill.
Preheat a large griddle or 12-inch cast-iron skillet on a rack over very hot coals.
When griddle or skillet is very hot, add mussels and cook, stirring occasionally if using skillet,
until mussels are opened, about 3 minutes.
Discard any unopened mussels.
While mussels are cooking, in a small saucepan heat butter and salsa over moderately high heat
until mixture sizzles.
Remove pan from heat and stir in lime juice and salt.
Drizzle sauce over mussels.
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Fish Fillets In Garlic Butter          by: Chef Norm

   2 tblspns               butter or margarine
   2 cloves                garlic -- minced
   4 (6 ozs each)       fish fillets -- salmon (or whitefish or cod)
1/4 cup                     thinly sliced green onion
1/2 tspn.                   dried thyme
                                 Lemon wedges

In a skillet, melt butter over medium heat. Saute' garlic 1 minute.
Place fish over garlic, sprinkle with half the thyme, cover and cook over low heat 3 minutes.
Carefully turn fish; sprinkle with onions and rest of thyme.
Cover and continue to cook until fish flakes easily with a fork, about 2-3 minutes.
Squeeze lemon over fish.
Serve immediately.
Yield: 4 servings
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Crab Salad Supreme             by: Chef Norm

   2 cups             crabmeat, fresh (can use canned, drained well)
1/2 cup               minced green onions
1/2 cup               small diced celery
1/2 cup               minced green pepper
   1 tblspn           dry mustard
   2 cloves          garlic, finely minced
   1 tspn              kosher salt
1/4 tspn              Fresh cracked black pepper
   2 tspns            celery seed

                           Shredded lettuce
   4 lg.                 hard-cooked eggs -- sliced
   4                      tomatoes -- cut into wedges

***SAUCE***
1/3 cup                mayonnaise
1/3 cup                sour cream
1/3 cup                chili sauce
   2 tspns             lemon juice

Combine first nine ingredients.
Combine sauce ingredients: pour over salad and toss.
Spoon onto lettuce on individual plates or a serving platter; garnish with eggs and tomatoes.
Refrigerate until serving.
Yield: 4-6 servings.
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Southern Pride California Style Catfish in Orange Tarragon Sauce

6 Southern Pride Catfish filets
5 Tbs fresh orange juice
3 Tbs all-purpose flour
3 tsp margarine
1 tsp dried whole tarragon
1 tsp chicken bouillon
1 cup water
vegetable cooking spray

Place filets between 2 sheets of wax paper and flatten to 1/8 inch thickness.
Dredge filets in 2 Tbs flour.
Coat a large skillet with cooking spray and add margarine.
Place over medium-high heat until hot.
Add filets; cook 2 mins. on each side or until browned.
Remove from skillet and drain on paper towels; set aside.
Wipe skillet dry with a paper towel.
Add remaining flour, water, bouillon, orange juice and tarragon to skillet.
Cook, stirring constantly, 2 minutes or until thickened.
Add filets; cook until thoroughly heated.
Transfer to a platter and garnish as desired.
Serves 6.
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Tuna with Oranges & Shiitakes            by: Chef Norm

Yield: 4 servings

   2                         Navel oranges
1/4 cup                  Orange-juice concentrate
1/4 cup                  Grand Marnia (or other Orange Liquor)
1 tblspn                 Chopped fresh thyme
1 tspn                    Soy sauce
2 cloves                Garlic; minced
1/4 tspn                 Freshly ground black pepper
   1 lb                     3/4-inch-thick tuna steak; -cut into 4 portions
1/4 lb                     Shiitake mushrooms; stems -removed, thinly sliced -(2 cups)

Preheat oven to 400 degrees.
Prepare 4 pieces of parchment paper or aluminum foil for papillotes.
Using a sharp knife, remove skin and white pith from the oranges.
Cut the segments away from their surrounding membranes.
Squeeze any remaining juice from the membranes into a small bowl.
Stir in orange-juice concentrate, thyme, Grand Marnia, soy sauce, garlic and pepper.
Place a piece of tuna on one half of each opened paper heart.
Distribute mushrooms and orange sections over the tuna.
Spoon orange juice mixture over top.
Seal the packages and place them on a baking sheet.
Bake for 10 to 12 minutes, or until the packages have puffed.
(You may want to open one package to check that the tuna flesh is opaque.)
Transfer the packages to individual plates; let each diner open his or her own package.
Serves 4.
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Poached Fish on a Bed of Leeks          by: Chef Norm

   1                        Fish fillet per person -- Fillet of Sole preferred
   2 large               leeks
   2 cloves            garlic, finely minced
   1 cup                 cream
1/2 bottle             dry white wine
                             salt, pepper
   3 oz                   unsalted butter

Bring water, 1 cup white wine, salt and pepper to a boil.
Wash the leeks very well to be sure there in no dirt in between layers, discard the green parts.
Slice them as finely as possible and wash again.
Melt the butter and add the leeks and garlic let cook over low heat for a few minutes or until
wilted and garlic is transparent.
Add the wine, reduce the heat even further rand continue cooking the leeks,
stirring often until they almost form a paste.
Add the cream salt and pepper and reduce some more ovr very low heat.
Now poach the fish fillets in the simmering water for a 3-4 minutes.
While the fish cooks, place some of the leek cream on individual plates.
Carefully remove the fish fillets from the water ( using spatulas) and place them on top of the cream.
Decorate with parsley, chopped tomatoes( peeled and seeded).
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Grilled Salmon w/ Fennel Butter          by: Chef Norm

2 1/2 lbs               salmon fillet -- cut into pieces
                             salt and pepper -- to taste
      2 tblspns        olive oil
      1 bulb             fennel -- 3/4 of lb
   1/2 tspn.            fresh oregano, chopped
   1/3 cup               water
      8 tblspns        butter -- unsalted/at room temperature
                             dash Tabasco sauce
   1/8 tspn             nutmeg -- freshly grated

Preheat grill or broiler.
Sprinkle fillets with salt and pepper and rub with olive oil.
Set aside.
Trim fennel down to white bulb and discard tops.
Cut bulb into 1/4 inch cubes (about 1 1/2 cups).
Put fennel in a saucepan, and add the water and 1 tablespoon butter.
Bring to a boil and cook for 5 minutes.
Pour fennel mixture and remaining butter into blender or food processor, puree (you should have about 1 1/4 cups).
Pour mixture into a saucepan and bring to a boil.
Season with salt, pepper, oregano, Tabasco and nutmeg.
Simmer for 3 minutes.
Arrange fillets on a baking sheet and place on grill or under broiler (about 4 inches from heat).
Cook about 3 to 5 minutes, turn fish and cook for another 3 minutes.
Transfer fish to warm plates and spoon fennel butter over each piece.
Serve hot.
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Smoked Salmon, Crispy Bacon And Maytag Blue Cheese Salad

EMERIL LIVE SHOW #EMIA62
Yield: 4 servings

      1                     Egg
      6 oz                Maytag Blue cheese
      1 tspn             Dijon mustard
      1 tspn             Chopped garlic
                             Salt and black pepper
1 1/2 cup              Olive oil
   1/2 cup              Buttermilk
                             ds Worcestershire sauce
                             ds Tabasco pepper sauce
      6 cup              Assorted baby greens
      1 lb                 House-smoked salmon
      6 oz                Crispy bacon
      2 Large          Hard-boiled eggs, sliced

In a food processor, fitted with a metal blade, combine the egg, 4 ounces of the blue cheese, .
mustard, and garlic. Puree until smooth.
Season with salt and pepper.
With the machine running, slowly add the olive oil until all the oil is incorporated and the
mixture is thick. With the machine running add the buttermilk.
Season the dressing with the Worcestershire sauce, Tabasco pepper sauce, salt and pepper.
In a mixing bowl, toss the greens with as much dressing as desired.
Season the salad with salt and pepper.
Mound the greens in the center of four plates.
Crumble the salmon over the greens.
Sprinkle each salad with the bacon, sliced eggs, and remaining blue cheese.
Yield: 4 servings
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Baked Trout in Grape Leaves

   1                         Whole trout (4 small -- (40 ounces) 10 oz each)
1/2 tspn                 salt
1/2 Cup                 finely chopped onion
   1 tspn                 dried oregano
                              freshly ground black pepper -- to taste
   1                         lemon -- slice in half-round
 12                         grape leaves in brine (12-18) -- well rinsed
   4 tspns               olive oil
   2 tblspns            fresh lemon juice

Line a 13x9" baking baking dish with foil and spray with nonstick cooking spray.
Rinse fish and pat dry.
Sprinkle stomach cavity with salt; let stand 15 minutes.
Wipe out cavity with paper towel.
Preheat oven to 375 of.
In small bowl, combine onion, oregano and pepper.
Stuff one fourth of the mixture and of the lemon into each fish's cavity.
Lay 3-4 grape leaves on work surface, overlapping to make a solid "sheet".
Place 1 stuffed fish in the center of leaf "sheet", and wrap leaves around fish, leaving head and tail exposed, pressing well to seal.
Brush with 1 teaspoon of the olive oil and place in prepared baking dish. Repeat with remaining fish
and leaves.
Drizzle with lemon juice. 6. Bake, carefully turning over once, until fish is cooked through,
15-20 minutes, depending on thickness of fish. Serving (6 oz)
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RED LOBSTER TROUT VERA CRUZ

1/4 Cup     Black olives -- slice
1/4 Cup     Green olives -- slice
1/2 Cup     Olive oil
1/2 Cup     White wine
   1 tblspn  Oregano
                  Trout fillets

MARINADE
1/2 Cup      Onion -- chop
1/2 Cup      Green pepper -- chop
1/2 Cup      Tomatoes -- chop

Mix marinade and let sit 5 minutes.
Brush fish with butter, salt and pepper and place in a baking pan.
Pour marinade over and bake at 350~ for 20 to 25 minutes.
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Woody Allen's Steamed Bass

1 sea bass (2 lbs.) (or porgy, trout, butterfish, flounder) cleaned (whole)
1 Teaspoon ginger root -- shredded
2 Tablespoons scallions -- chopped
3/4 Teaspoon fermented black beans or -- (1/2 tsp. salt)
1 1/2 Tablespoons soy sauce
1 1/2 Tablespoons dry sherry
1 1/2 Tablespoons Cooking Oil
2 Quarts water

Clean, wash, drain, dry and place whole fish in heat-proof dish.
Mix together ginger; scallion, black beans, soy sauce, sherry and cooking oil; pour over fish.
Heat water in large saucepan.
Place rack in saucepan; put dish containing fish on rack.
Make certain fish is well above the water level.
Cover, steam about 15 minutes.
Serve whole fish, including heat. Serves 4.
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Cold Marinated Greek Shrimp         by: Chef Norm

   1 lb               large shrimp -- in the shell
   6 cloves       garlic -- minced
   1 sm             onion, finely minced
1/3 cup            lemon juice
1/3 cup            olive oil
   2 tblspns      fresh oregano, chopped
   1 tblspn        fresh parsley -- chopped
   1 tspn           grated lemon zest
                        Salt and freshly ground pepper

Bring a large pot of water to a boil.
Add pinch of salt and the shrimp, and cook about 2 minutes, until orange-pink.
Drain and set aside to cool.
When cool enough to handle, remove shells and cut shrimp in half lengthwise, removing vein.
Whisk together garlic, onion, lemon juice, olive oil, oregano, parsley and lemon zest in a large bowl.
Add shrimp, salt, and pepper, and toss to combine.
Chill and serve.
SERVES 6
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Shrimp And Lime Nachos               by: Chef Norm

1 1/2 lbs               medium Shrimp, peeled and develned
                             Zest of 1 lime, finely chopped
  4-5 tblspns           fresh lime juice to taste
     2 cloves            garlic, toasted*
  1/2 sm                  yellow onion, finely chopped
     2 tspns              cumin seeds
  1/4 cup                 plain nonfat yogurt
     2                        serrano or 1 jalapeno chile to taste, seeded and chopped
  1/4 cup                 chopped fresh cilantro
                               Salt and freshly ground pepper to taste
     6                        corn tortillas, cut into quarters or sixths and toasted*

Garnish:              Thin lime slices and fresh cilantro sprigs for garnish

*To toast the garlic: Heat a heavy skillet with no oil (I use castiron), over medium-high
heat and toast the garlic in its skin, turning or shaking the pan often, until it smells toasty
and is blackened in several places, about 10 minutes.

*To toast tortilla chips: To bake the chips, preheat the oven to 325.
Place the tortilla pieces on a baking sheet and bake for 20 to 30 minutes, until light brown and crisp,
shaking the baking sheet every 10 minutes.
Allow to cool on a rack. To microwave the chips, place about 6 to 10 pieces at a time on a plate or on
the plate in your microwave oven.

(Microwave on HIGH (100%) power for 1 minute. if the pieces are not crisp, turn them
over and microwave for another 40 to 60 seconds. If they are still not crisp and are just
beginning to brown, microwave for another 20 to 30 seconds until crisp.)
Cool on a rack or in a basket.

Bring a large pot of water to a boil and add the shrimp and lime zest.
Cook for 3 to 5 minutes, until the shrimp are pink and cooked through.
Drain, chop the shrimp coarsely, and toss the shrimp and lime zest with the lime juice.
Transfer to a medium bowl and set aside.
Toast the cumin seeds in the pan in which you toasted the garlic, shaking the pan, for another minute,
until the seeds begin to pop and smell toasty.
Remove from the heat.
Crush the cumin seeds in a mortar and pestle or in a spice mill.
Saute' the onion in a tablespoon of olive oil(in the same pan you toasted the garlic and cumin seed)
until translucent and soft.
Peel the garlic and mash in a mortar and pestle or with a fork.
Mix the garlic and onion with the yogurt and toss with the shrimp, chiles, and cilantro .
Add salt and pepper to taste.
Top the tortilla chips with the shrimp mixture, garnish with sliced lime and cilantro sprigs, and serve.

ADVANCE PREPARATION: The filling will keep for several hours in the refrigerator.
The chips will hold for a day.
SERVES 4 TO 6
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Szechuan Scallops            by: Chef Norm

   1 lb.                    bay scallops
   2 cloves             garlic, crushed
                              bottled szechuan sauce
   1 bunch              scallions, sliced
   1 large               green bell pepper, chopped
   6                         fresh mushrooms, sliced
   2 tbspns             oil
   1 lb                     green beans cut in 1" pieces, blanched for 3 minutes and shocked in ice water to set color
   1 tbspn               cornstarch blended with enough soy sauce to make smooth paste
                              white wine as needed

Put scallops in a glass dish in a single layer and pour szechuan sauce over to cover;
crush garlic cloves into dish and stir to combine.
Let marinate for 1 hour , no longer.
Heat oil in a wok; add green pepper, scallions, green beans and mushrooms and stir fry until crisp-tender.
Using slotted spoon, add scallops to pot and cook until no longer opaque.
Add soy sauce mixture and bring to a boil; add white wine to thin to desired consistency.
(Save marinade for future cooking).
Should feed 4
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Grilled Lobster Tails              by: Chef Norm

   2  (6ozs ea)    lobster tails
   ---OR---
 12 ozs              frozen shelled lobster meat
   2 tblspns        unsalted butter
1/4 cup              dry white wine
1/4 tspn             lemon pepper
   1 tblspn          Italian salad dressing

Melt butter and combine with wine (most of the alcohol will evaporate, leaving only the flavor)
salad dressing and seasoning.
Cut down the back of the lobster tails and gently spread apart.
Baste with sauce.
Place on a hot grill and continue to baste frequently (Lobster tends to dry out a bit on the grill).
Cook for 8 minutes.
Baste and turn.
Cook for 5 more minutes or until done.
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Portuguese Shrimp           by: Chef Norm

 24 oz.                   cleaned large shrimp (shelled, deveined tail shell left on)
   1 tspn                 good quality brandy
1/2 tspn                 ginger
1/2 tspn                 lemon pepper
   2 cloves             garlic, finely minced
   2 cans (8oz ea)  tomato sauce
   2 tspn                 seasoning salt
   2 med                 green bell peppers, diced
   2 med                 red bell peppers, diced
   4                         green onions, sliced
   1 tspn                 onion flakes
                              Hot cooked rice

Season shrimp with brandy, ginger and lemon pepper; let stand 20 min.
Put into a non-aluminum saucepan with tomato sauce and rest of the ingredients.
Bring to a boil; simmer until shrimp are done about 10 min.
Do not overcook or shrimp will be tough.
Shrimp are done when they turn pink.
Serve over rice if desired.
Makes 6-8 servings.
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SAUTEED SCALLOPS WITH VEGETABLES   by: Chef Norm

  4 tblspns            olive oil
  2                         green onions, thinly sliced
  1                         carrot, cut into matchstick-size strips
  1 stalk                celery cut into matchstick-size strips
  1 pinch               Old Bay seasoning
  1 clove               garlic, minced
10 large               sea scallops
  1                         Roma tomato, seeded, cut into strips
  2 tblspns            chopped fresh cilantro
  1 tblspn              fresh lemon juice
  1 tblspn              balsamic vinegar

Heat 1 tablespoon oil in heavy large skillet over medium heat.
Add green onions, carrot, celery and garlic and sauté until carrot is crisp-tender, about 3 minutes.
Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat.
Season scallops with salt, pepper and Old Bay seasoning.
Add scallops to skillet and cook until golden, about 2 minutes per side.
Return sautéed vegetable mixture to skillet.
Add tomato, cilantro, lemon juice and balsamic vinegar.
Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.
Makes 4 servings. But not in my house!
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SHRIMP ROULADE WITH TEQUILA LIME RELISH        by: Chef Norm

   1 tspn                   chopped fresh parsley
   1 tspn                   chopped fresh thyme
   1 tspn                   chopped fresh chives
1/2 cup                    cream cheese, softened
   1 cup                    young fresh spinach leaves, washed and blanched
   8 Large                shrimp (15 count or larger), peeled and deveined, tail shell left on
1/2 cup                    cornstarch
   1                           red bell pepper, roasted (skin, seeds, and ribs removed, sliced and julienned)
   2 tblspns              flour seasoned with salt and freshly ground black pepper
   2                           egg whites, beaten until frothy
   1 cup                    fresh white bread crumbs
   1 cloves               garlic, crushed and minced finely
   2 tblspns              extra virgin olive oil

Blend the fresh herbs and garlic into the cheese.
Blanch the spinach leaves for 2 minutes in boiling water and shock in ice water to cool.
Butterfly the shrimp (split them down the center, cutting almost but not completely through)
and open them flat to resemble a butterfly shape.
Dip the shrimp in cornstarch, place between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness.
Place 1 spinach leaf on each shrimp.
Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach.
Arrange a strip of bell pepper along one side of the cream cheese.
Roll the flattened shrimp and refrigerate.
A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the
egg whites, and then in the bread crumbs.
Preheat oven to 350 degrees F.
In a nonstick ovenproof frying pan, heat the olive oil until hot.
Brown the breaded shrimp rolls until golden brown.
Transfer the pan to the oven and bake for 8 to 10 minutes.
Slice on the diagonal.
Serve with the Tequila-Lime Relish.
Yield: 4 servings

TEQUILA LIME RELISH
2 med             limes, peeled and cut into sections
2 ounces        tequila, preferably Cuervo Gold
1                    small white onion, diced
2 tblspns        hot pepper jelly
1 clove           roasted garlic, finely chopped
2 tblspns        dry white wine
1 tblspn         sherry or Champagne vinegar
1 tblspn          fresh cilantro, chopped
1 tspn             toasted cumin seeds

Mix all the ingredients and let stand for 1 hour.
For garnish, use curled carrot peels and chives.
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SHRIMP AND CRAB CANNELLONI

Sauce
      2 tblspns         olive oil
1 3/4 cups             chopped onions
      3 tblspns         minced garlic
      2 lbs                plum tomatoes, peeled, seeded, chopped
      1 (28oz)can     Italian-style tomatoes
   1/3 cup               (packed) chopped fresh basil
      2 tblspns         chopped fresh thyme
      2 tspns            dried oregano
      2 tspns            dried parsley
      2                      bay leaves
   1/2 tspn              dried crushed red pepper
   3/4 cup                whipping cream
      1 tblspn           red wine vinegar

Cannelloni
16 lasagna noodles (preferably 3 to 4 inches wide)

      2 tblspns                     olive oil
1 1/4 cups                         chopped onion
      1 tblspn                       minced garlic
    12 ozs                            uncooked shrimp, peeled, deveined, chopped
      5 tblspns                     chopped fresh basil
   3/4 tspn                          dried oregano
   1/4 tspn                          dried crushed red pepper

1 1/2 cups                         ricotta cheese
   3/4 cup                           grated provolone cheese
   1/3 cup                           grated Parmesan cheese
      6 ozs                            fresh crabmeat
      1                                  egg, beaten to blend

For sauce:
Heat oil in large pot over medium-high heat.
Add onions and garlic and sauté until translucent, about 5 minutes.
Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves
and crushed red pepper and bring to boil.
Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes.
Discard bay leaves.
Working in batches, puree sauce in blender; return to same pot.
Add cream and vinegar and simmer 15 minutes.
Season to taste with salt and pepper.
Refrigerate.

For Cannelloni:
Cook noodles in pot of boiling salted water until almost tender.
Drain.
Cool in bowl of cold water.
Heat olive oil in large skillet over medium-high heat.
Add onion and garlic; sauté until onion is tender, about 6 minutes.
Add shrimp; sauté just until opaque, about 3 minutes.
Stir in basil, oregano and crushed red pepper.
Cool.
Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl.
Season with salt and pepper.
Mix in egg.
Butter 13x9x2-inch glass baking dish.
Spread generous 1 cup tomato cream sauce in bottom of dish.
Drain lasagna noodles; trim to 8-inch lengths.
Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides.
Staring at 1 short end, roll up each noodle jelly roll style.
Place in prepared pan, seam side down.
Pour remaining sauce over cannelloni.
Cover with foil.
(Can be made 1 day ahead; refrigerate.)
Preheat oven to 350°F.
Bake foil-covered cannelloni until heated through, about 45 minutes.
Makes 8 Servings
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CRAB CAKES WITH CHIPOTLE SAUCE

Masa Harina is an ingenious addition to these savory shellfish cakes
from chef George Mahaffey of The Restaurant at The Little Nell in Aspen.

Sauce
3/4 cup                 mayonnaise
   1 tblspn             fresh lime juice
   1 tblspn             chopped roasted peppers packed in jar
   2 tspns              minced canned chipotle chilies*

Cakes
1 cup                    Masa Harina (corn tortilla mix)**

 12 oz                   crabmeat
1/2 cup                 finely chopped red bell pepper
   6 tblspns           mayonnaise
   6 tblspns           chopped fresh cilantro
   3 tblspns           plus 1 teaspoon fresh lime juice
   2 tspns              grated lemon peel

   2 tblspns           olive oil

*Canned chipotle chilies in adobo sauce are available at Latin American markets, specialty foods stores and some supermarkets throughout the country. **Available at Latin American markets and many supermarkets.

For Sauce:
Mix all ingredients in bowl. Cover and refrigerate until ready to use.

For Cakes
Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool.

Mix crabmeat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 1/2 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into twelve 2 1/2-inch-diameter patties, using scant 1/3 cup mixture for each. Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with sauce.
6 Servings
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CRAB CAKES WITH CREAMY CHILI SAUCE

Here's another terrific creation from Hotel Hana-Maui in Maui, Hawaii.

Sauce
   1 tblspn                vegetable oil
   2                           shallots, chopped
   2 cloves               garlic, chopped
   2 tspns                 chili garlic sauce
1/2 cup                    whipping cream
1/4 cup                    sake
1/4 cup                    fresh lime juice

Crab Cakes
1 1/2 cups                fresh white breadcrumbs
      8 oz                    fresh crabmeat, picked over
   1/3 cup                  chopped green onions
1/4 cup                     chopped fresh cilantro
   1 large                   egg
   2 tblspns               water

2 tblspoons              vegetable oil

For Sauce:
Heat oil in heavy medium skillet over medium-low heat.
Add shallots and garlic and sauté until tender, about 5 minutes.
Add chili garlic sauce and stir 1 minute.
Add cream, sake and lime juice.
Simmer until sauce is slightly thickened, about 7 minutes.

For Crab Cakes:
Mix first 4 ingredients in medium bowl.
Season with salt and pepper.
Whisk egg and 2 tablespoons water in small bowl.
Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry).
Discard remaining egg mixture.
Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each.

Heat oil in heavy large skillet over medium-high heat.
Add crab cakes and sauté until golden brown, about 4 minutes per side.
Transfer to plates.
Drizzle sauce over and serve.
4 Appetizer Servings
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Teriyaki Salmon               by: Chef Norm

   1 cup                      Teriyaki sauce
   1 tspn                     garlic, minced
   2 tspn                     onion, minced
2/3 cup                      Brown Sugar
   1 tspn                     Ginger
   2 tblspn                  Ketchup
   2 tspn                     lemon juice
   1 lb                         salmon filet

Mix all ingredients except for salmon; pour marinade over salmon;
marinade for at least 30 minutes; bake for about 15 minutes at 375.
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Pineapple-Scallop Kabobs          by: Chef Norm

1/4 tspn         garlic powder (I use fresh - 1 clove crushed)
1/4 tspn         onion powder
1/2 tspn         Hungarian paprika
                      salt  (to taste) remember the soy sauce is salty
                      fresh cracked black pepper (to taste)
   4 tblspns    soy sauce (or to taste)
   2 dashes    Tabasco sauce (or to taste)
   2 tblspns    lemon juice
   1 lb             bay scallops
   1                 fresh pineapple, diced
   1                 green bell pepper, cut into 1-inch chunks
   8 ozs           cherry tomatoes

Combine garlic, onion powder,  paprika, salt, pepper, soy sauce, lemon juice and tabasco sauce.
Add scallops, pineapple, green pepper and tomatoes to mixture and marinate 30 minutes.
Drain and thread alternately on skewers.
Grill about 8 to 10 minutes..

Scallops and Baby Portobello Kabobs

Another favorite is to use the same marinade as above and marinate bay
scallops, baby portobello mushrooms and Bermuda onion slices for about
30 minutes. Then alternate on skewers and grill for about 10 minutes.
This is fast, and best of all it's tasty.
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Haddock Quiche                by: Chef Norm

      1                QUICHE CRUST
      1 lb            smoked haddock
1 1/2 cups       light cream
      1 small      onion, chopped
      1 clove      garlic, minced finely
   3/4 cup         grated Swiss cheese
      1 tblspn     flour
      4 lg            eggs
      2 tblspns   butter -- (2 to 3)
      3 tblspns   finely sliced green onions
   1/2 cup         sliced button mushrooms
                        salt and pepper (to taste)
      1 pinch      fresh grated nutmeg

Blind bake the pie crust for 15 minutes in a 350 F pre-heated oven.
(Blind bake means to place parchment paper in the pie shell and weight it down with 2 or 3 cups of dry beans, glass marbles, dry peas etc.) I use the same beans over and over again. I keep mine in a small jar by the oven.
Remove weight and bake another 10 minutes.

Cook onion in butter until transparent.
Add mushrooms and cook until dry.
Add flaked haddock to mixture and turn off heat.
Place filling on pie crust.
Beat eggs with cream and season with spices.
Stir flour into cheese and place on top of filling.
Pour seasoned egg mixture with green onions on top.
Bake for 30 to 45 minutes in 300 F oven.
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TWO CHEESE SEAFOOD LINGUINE

Yield: 4 Servings

   1 lb             Shrimp, peeled, deveined
   1 tspn         Dried oregano, crushed
   1 tblspn      Butter
   1                 Tomato, Medium, chopped
1/2 cup          Whipping cream
1/2 cup          Sliced green onions
1/4 cup          Shredded swiss cheese
        ----OR----
1/4 cup          Crumbled blue cheese
1/4 cup          Grated paresan cheese

Cook Linguine to package directions.
While Linguine is cooking, heat garlic, oregano and butter 1 min in
saucepan, stirring frequently.
Add tomato and continue to cook for 3 min or until tomato is cooked.
Add shrimp, cook until just pink.
Add remaining ingredients.
Cook covered until cheese melts and sauce is hot.

Serve over drained linguine. You can substitue lobster, crab or whatever you like in place of the shrimp.
This is quick and easy to prepare and quite good...
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Italian Baked Scrod                by: Chef Norm

   2 lbs                   scrod fillets
   1 med                 onion, sliced
1/2 tspn                 salt
1/4 tspn                 pepper
1/4 cup                  Italian salad dressing
   1 (14.5oz)can     Italian style stewed tomatoes, -- drained and chopped
   1 (2 1/4.oz)can   sliced ripe olives
   2 tblspns            chopped fresh basil
   2 tblspns            chopped fresh parsley
   1 clove               garlic, minced
   2 tblspns            tomato juice

Wash fillets and pat dry.
Arrange onion in 13- x 9- x2-inch baking dish.
Place fillets over onion.
Sprinkle with salt and pepper.
Add tomatoes, olives, basil, parsley, salad dressing and garlic.
Sprinkle with tomato juice.
Bake fillets, uncovered at 375* for 20 minutes or until fish flakes easily when tested with a fork.
Serve fish with a slotted spoon.
Yield 4 servings.
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SHRIMP STIR-FRY

      3 tblspns           canola oil, or other mild vegetable oil
      1 med                yellow onion, peeled, very thinly sliced
   1/2 stalk               lemon grass, cut into 1 1/2- inch pieces
      2 tspns              minced fresh ginger
      2 tspns              minced garlic
   1/8 tspn                minced jalapeno pepper
      2                        green onions, trimmed, cut into 3/4-inch pieces
   1/2 med                eggplant(about 1/2 pound), peeled, cut into 1/4in thick slices, then cut into 1 x 1- inch squares
                                Reserved shiitake mushrooms (from Basic Pilaf recipe)
      8                        asparagus spears, blanched, cut into 1 1/2-inch pieces
1 1/2 tspns              soy sauce
   1/4 cup                 mirin (Japanese rice wine)
      1 lb                   medium-sized (31-35) raw shrimp, peeled, cleaned, patted dry
                               Salt and pepper
2 1/2 cups               chicken broth
      2 cups               cooked wild rice/wheat berries
      1 cup                 cooked quinoa
   1/2 cup                 canned coconut milk

Heat 1 1/2 tablespoons of the oil in a large saute pan or a wok.
Add onion and lemon grass; stir-fry until softened.
Add ginger, garlic, jalapeno, green onions, eggplant and mushrooms;
stir-fry until eggplant browns and is cooked almost all the way through,
adding a bit more oil, if necessary.
Toward end of cooking time, add asparagus, soy sauce and mirin; stir well.
Remove to a warmed bowl, cover and set aside in a warm place.
Add remaining oil to pan; heat until smoking.
Season shrimp with salt and pepper, add to pan and quickly stirfry until shrimp turn pink.
Remove shrimp to bowl with vegetables.

Add chicken broth to pan; reduce over high heat for 5 minutes.
Stir in the grains.
Return vegetables and shrimp to the pan; add the coconut milk and stir well.
Let heat briefly to combine flavors.
Portion into serving bowls.
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Curried Shrimp Phyllo Bundles

   1/3 cup                plain yogurt
   1/4                       coconut
   1/4 cup                finely chopped unsalted peanuts
      2 tblspns          chopped chutney
      1 tspn               curry powder
   1/2 tspn               grated gingerroot
      1 (4oz.)can       tiny shrimp, drained
      6                       sheets phyllo dough 16 x 12 inches
1 1/4 cups               butter -- melted

In small mixing bowl stir together, yogurt, coconut, peanuts, chutney, curry powder and gingerroot.
Gently stir in shrimp.
Unfold dough.
Place ond sheet of dough on a waxed paper lined cutting board, cover remaining sheets with damp
paper towel or damp cloth.
Keep covered to prevent drying .
Generously brush with butter.
Top with another sheet of phyllo then brush with more butter.
Repeat with a third sheet and butter this sheet.
Using a sharp knife cut stack of buttered phyllo sheets into twelve 4-inch squares.
Place 2 teaspoons filling in center of each square.
For each bundle bring four corners together; 1 pinch and twist slightly.
Repeat with remaining squares.
Butter and filling to make 24 bundles total.
Arrange bundles on ungreased parchment or foil lined baking sheet.
Bake uncovered in 375*F for 18 to 20 minutes or until golden.
Serve immediately . Makes 24 bundles.
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Smoked Trout Tartlets              by: Chef Norm

   1 large                        egg white
   2 tblspns                     olive oil
   2 cloves                      garlic, crushed
1/4 tspn                          salt
   8                                  sheets phyllo dough
 16 ounces                      cream cheese
1/2 pound                       trout fillets;smoked,skin and -- bones removed
1/3 cup                           scallions chopped
   4 tsp                            horseraddish,well drained
   1 cup                           cucumber, shredded

Preheat oven to 375*F.
Lightly grease 2 mini muffin pans.
In small bowl, whisk together egg white, oil and salt.
Lay a sheet of phyllo on a work surface and with a pastry brush coat with egg white mixture.
Lay a second sheet on top, taking care to line up edges before setting sheet down.
(Once you set down the sheet it cannot be removed.)
Brush with the egg-white mixture and repeat with 1 more sheet.
Lay a fourth sheet on top but do not brush it.
With a knife cut dough into four strips length-wise and 5 strips cross wise, making 24 squares.
Press squares into muffin cups and bake for 8 to 12 minutes or until golden brown and crisp.
Transfer the tartlets to a rack and let cool.
Repeat procedure with remaining four sheets of phyllo and egg-white mixture.
( The baked tartlets may be stored in a closed container for 1 week or in freezer for 2 months.)

To make filling
In food processor combine cream cheese and smoked trout;process until fairly smooth.
Add scallions, garlic and horseradish and pulse until just combined.
( Alternatively, finely mince the smoked trout with a knife and combine with the cream cheese,scallion and horseradish in a small bowl.) ( the smoked filling may be made ahead and refrigerated for up to 2 days.)
Shortly before serving spoon or pipe about 1 heaping teaspoon into each tartlet shell and garnish with shredded cucumber.
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Woods Hole Seafood Strudel

   1 tblspn                unsalted butter
   1 med                   onion -- chopped
1/2 pound                mushroom -- sliced
   2 pounds              cooked shrimp, scallops, crab, or lobster -- cut up
   1 pound                white fish, (non oily) -- sauteed & flaked
   1 tblspn                parsley -- chopped
   1 cup                    ricotta cheese
   2                           eggs -- beaten
                                salt and pepper -- to taste
   8                           sheets phyllo dough
   8 tblspns              unsalted butter -- melted

Melt butter in a Dutch oven and saute onion and mushrooms until all liquid is gone.
The final mixture should not be runny.
Add shellfish and fish and stir.
Remove from heat and add parsley, ricotta, eggs, salt, and pepper and mix well.
Preheat oven to 400 deg F.
Butter a large baking sheet or use a nonstick one.
Place 2 sheets of phyllo pastry on sheet and cover the rest with a damp cloth to prevent drying.
Brush the pastry lightly with melted butter out to edges and repeat with remaining sheets,
brushing every second one with butter.
Spoon seafood mixture in a long even shape down center of pastry; carefully fold pastry and roll into a strudel.
Tuck ends under and brush with butter.

Reduce oven heat to 375deg F and bake strudel 30 minutes, until top is browned.
Brush top with butter twice during baking.
Cool slightly, slice, and serve.
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Chesapeake Bay Seafood Pie           by: Chef Norm

   4 cups             bay scallops
   4 cups med.    shrimp, peeled & deveined
1/2 lb.                 lump crab meat
   5 tbs. each      flour & butter
1/2 cup               cooking sherry
   2 cups             clams juice
   1 pint               heavy cream
   1 clove            garlic, crushed, finely minced
   1 pinch            fresh basil
   1 pinch            fresh thyme
1/4 tspn              cayanne pepper
   1                      bay leaf
                           salt & pepper to taste
   2 cups              mashed potatoes

Make a roux in sauce pan w/melted butter & flour over low heat.
Poach shrimp & scallops in sherry and garlic until 3/4 done.
Ladle out shrimp & scallops & cool.
Return liquor to boil, add clam juice & roux & stir till thickened.
Add cream & return to simmer.
Remove & add remaining ingredients except potatoes.
Ladle into bowls, pipe potatoes over & brown under broiler.
Add parsley, shrimp or crab claws as garnish.
Serves 4
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Pecan Catfish                by: Chef Norm

   6 tblspns          dijon mustard
   1 cloves           garlic, minced
   1 teaspn           onion powder
1/2 teaspn           fresh ground black pepper
1/4 cup                milk
   1 cup                ground pecans
   4                      catfish filets -- farm-raised

Preheat oven to 450 degrees. Grease a baking sheet. Mix Dijon mu