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* Exported from MasterCook II * Baked Fish Recipe By : The National Marine Fisheries Service Serving Size : 2 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh or frozen fish fillet -- or steaks 1 tablespoon vegetable oil 1 tablespoon catsup 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice 1 dash fresh ground black pepper 1 dash fresh parsley -- chopped Grease pan with oil. Place fish in a single layer in well-greased baking pan, 8x8x2 inches. Combine remaining ingredients except parsley. Pour sauce over fish. Bake in a moderate oven, 350 F. for 20 to 25 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley. - - - - - - - - - - - - - - - - - - NOTES : An easy sauce for easy to cook fish. * Exported from MasterCook II * Baked Perch or Whiting Filets Recipe By : National Heart, Lung and Blood Institute Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- sliced, thinly 1/4 pound mushroom -- sliced, thinly 1 1/2 pounds perch fillet 1/4 cup chicken broth 1 cup fresh whole wheat bread crumbs 1 tablespoon dried parsley Cover bottom of baking dish with sliced onion. Add layer of mushrooms. Place fish fillets on top. Cover with bread crumbs, sprinkle with parsley. Pour broth over all. Bake at 350 degrees F. for 15-20 minutes or until fish just flakes with fork. - - - - - - - - - - - - - - - - - - NOTES : A tasty way to cook fish. * Exported from MasterCook II * Baked Sole Pacifica Recipe By : The Canned Fruit Promotion Service Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Fruit Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz. can canned sliced peaches in juice 1 pound sole fillet 1/2 teaspoon dill weed 2 onion -- cut in wedges 1 tablespoon olive oil 4 cups zucchini -- julienned 2 cups red bell pepper -- strips 1/2 teaspoon herb pepper seasoning lemon -- cut in wedges Drain peaches, reserving all liquid. Place fish on broiler pan. Brush both sides of fillets with peach liquid and sprinkle with dill weed. Broil 10 minutes, 4 inches from heat, or until fish flakes easily with fork. Turn halfway through cooking. In 10-inch skillet saute onions in olive oil until tender-crisp. Stir in zucchini and saute 2 minutes. Add red peppers and peach slices. Cook until heated through. Stir in herb pepper seasoning. To serve, place vegetable-peach mixture onto serving plate and top with fish. Serve with lemon wedges. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Baked Tilapia with Mustard Recipe By : Simplot Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tilapia fillet 6 teaspoons Dijon mustard 1/2 cup bread crumbs Place tilapia fillets in well oiled baking pan. Evenly coat fillets with 1 teaspoon mustard. Sprinkle with bread crumbs. Bake covered at 400 degrees F. for 15 to 20 minutes or until fish flakes easily when tested with a fork. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Basic Poached Fish Recipe By : South Carolina Wildlife and Marine Resources Dept. Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh or frozen fish fillet 2 cups water 1/4 cup lemon juice 1 small onion -- thinly sliced 1 teaspoon salt 3 peppercorns 2 fresh parsley 1 bay leaf Thaw fish if frozen. Remove skin and bones from fillets. Cut fish into serving size portions. Combine water, lemon juice, onion, salt, peppercorns, parsley, and bay leaf in a well-greased frypan and bring to a boil. Reduce heat. Place fish in a single layer into hot liquid. Cover and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Carefully remove fish to a hot platter. - - - - - - - - - - - - - - - - - - NOTES : Serve plain or with a sauce of your choice. * Exported from MasterCook II * Basil Baked Cod Fillets Recipe By : The National Fisheries Institute Serving Size : 2 Preparation Time :0:00 Categories : Fish Dishes Dinner Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound firm white fish 1 teaspoon olive oil 1 teaspoon lemon juice 1/4 teaspoon dried basil -- crushed 1/8 teaspoon fresh ground black pepper 1 dash salt 2 plum tomato -- cored, cut crosswise 2 teaspoons Parmesan cheese -- grated Use firm white fish such as cod, haddock, lingcod or orange roughy fillet. Pat fish dry and cut into 2 serving pieces. Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt. Overlap tomato slices in even layer on fish and sprinkle with Parmesan cheese. Cover with foil and bake at 400 degrees F. about 10 to 15 minutes or until fish begins to flake when tested with a fork. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Braised Catfish Fillet Recipe By : The American Cancer Society Serving Size : 1 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces catfish fillet 2 fl. ounces white wine 1 tablespoon lemon juice 1 teaspoon corn oil 1 tomato -- diced 2 green onion -- chopped 1/4 cup green or yellow bell pepper -- diced 1 garlic clove -- crushed 4 fl. ounces tomato juice 1 teaspoon cornstarch 1 lemon -- quartered Marinate catfish in white wine and lemon juice for 15 minutes. Remove fish from marinade and set aside. In a saute pan, heat oil over medium high heat. Add tomatoes, green onions, yellow or green bell pepper and garlic. Saute 3 to 5 minutes, or until vegetables are wilted. Add tomato juice and bring to a low simmer. Stirring constantly, add cornstarch and stir until mixture begins to thicken. In a separate saute pan, place marinated fish fillet and cover with hot sauce. Return to heat and allow to simmer until fish is tender, approximately 5 to 10 minutes. Garnish with lemon wedge. - - - - - - - - - - - - - - - - - - NOTES : The strong flavors in the sauce meld well with the catfish to produce a tasty dish. * Exported from MasterCook II * Broiled Baby Snapper Recipe By : The Texas Department of Agriculture Serving Size : 1 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds baby snapper -- cleaned, scaled 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/2 cup water -- cold 2 teaspoons butter -- melted 1 lemon -- juiced Leave head on snapper. Make five slits, starting past the head and going all the way to the tail on each side of snapper. Mix pepper and garlic powder and sprinkle on snapper. Pour cold water in a broiling dish big enough to accommodate snapper. Cover head and tail with small pieces of aluminum foil to prevent burning. Pour melted butter over snapper and place in preheated broiler. Baste every 8-10 minutes. Snapper should be ready in about 25 minutes. Pour lemon juice over snapper just prior to taking out of broiler. - - - - - - - - - - - - - - - - - - NOTES : Serve each person their own fish for dinner, with couscous and green beans and almonds to round out the meal. * Exported from MasterCook II * Cajun Shark Recipe By : South Carolina Wildlife and Marine Resources Dept. Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Cajun Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds shark -- cut into bite sized 2 tablespoons olive oil 1 garlic clove -- crushed 2 tablespoons soy sauce 1 tablespoon lemon juice 1/8 teaspoon crushed red hot pepper Saute garlic in olive oil until golden; discard garlic. Pat shark dry on paper towels. Cook shark in oil over medium heat until it flakes easily when tested with a fork, about 4 to 5 minutes. Remove to a warm plate. Add soy sauce and lemon juice to pan, let cook for 1 minute, stirring occasionally. Add shark to pan, sprinkle with the crushed red pepper. Heat stirring for 1 minute. Note: For a spicier flavor, tabasco sauce, green onions and more red pepper may be added. - - - - - - - - - - - - - - - - - - NOTES : Serve with a lot of iced water. * Exported from MasterCook II * California Blackened Snapper Recipe By : The Canned Fruit Promotion Service Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Fruit Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz. can cling peach halves in juice 1 tablespoon sweet paprika 1 teaspoon onion powder 1 teaspoon garlic powder 3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon thyme 1/2 teaspoon oregano 1 1/2 pounds red snapper fillet -- cut into 6 pieces 2 tablespoons margarine -- soft Purchase fillets that are approximately 1/4 pound each. Drain peaches, reserving all liquid. Combine paprika with onion powder, garlic powder, white, black and cayenne peppers, thyme and oregano; mix well. Dip fish in peach liquid. Sprinkle both sides with paprika mixture. Heat a clean 10-inch skillet on high for 5 minutes. Carefully add half the fish. Cut margarine in small pieces and add half to skillet. Skillet will smoke as margarine is added. Cook about 1-1/2 to 2 minutes on each side or until fish flakes easily with a fork. Repeat with remaining fish. Fan peach halves over fish to serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Catfish Pasta Primavera Recipe By : The Catfish Institute Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Pasta Dishes Dinner Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fettucine 1/2 small red bell pepper -- cut into strips 1/2 small yellow bell pepper -- cut into strips 1/2 small green bell pepper -- cut into strips 4 ounces pea pods -- trimmed 6 green onion -- cut into strips 2 tablespoons shallot -- chopped 1/4 cup butter or margarine 1 cup dry white wine -- or chicken broth 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 pound catfish fillet -- diced 4 sun-dried tomatoes -- in olive oil 2/3 cup Parmesan cheese 1/4 cup fresh dill weed -- chopped freshly grated parmesan cheese fresh ground black pepper Drain and coarsely chop sundried tomatoes, if using. Cook fettuccine according to package directions; drain. Meanwhile, in a large skillet cook red pepper, yellow pepper, green pepper, pea pods, onions, and shallots in butter or margarine until peppers are just crisp-tender. Remove vegetables from skillet. Add chicken broth, salt and pepper to skillet. Bring to boil. Add catfish. Return to boil; reduce heat. Simmer, uncovered, about 3 minutes or until catfish flakes easily, stirring occasionally. Add sundried tomatoes. if desired. Return vegetables to skillet, tossing gently to coat. Place cooked fettuccine in a large serving bowl. Add catfish mixture, tossing to coat. Sprinkle with Parmesan cheese and dill. Stir gently to mix. Serve with fresh Parmesan cheese and pepper. - - - - - - - - - - - - - - - - - - NOTES : An all in one dish that calls for some bread and a salad to complete the meal. * Exported from MasterCook II * Chinese Steamed Fish Recipe By : The California Tree Fruit Agreement Serving Size : 4 Preparation Time :0:00 Categories : Asian Fish Dishes Fruit Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces firm white fish fillet fresh ground black pepper -- to taste 2 teaspoons cornstarch 2 teaspoons low sodium soy sauce 2 teaspoons dry sherry 1 tablespoon green onion -- finely chopped 1/4 teaspoon fresh ginger root -- finely minced 1 garlic clove -- minced 1 1/2 cups peach -- sliced Cut fish lengthwise into 2-inch wide strips. Sprinkle with pepper as desired. Mix fish with cornstarch, soy sauce and sherry in bowl. Arrange fish strips in spirals on shallow dish and sprinkle with onion, ginger, garlic and peaches. For steaming, place low rack or trivet in bottom of 10 to 12 inch skillet. Pour hot water into bottom of pan, under rack, and bring to boil. Place plate of fish on rack. Cover skillet. Steam 10 to 15 minutes or until fish is cooked. Transfer fish spirals and peaches to serving dish using wide spatula and spoon sauce over as desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Curried Shark Salad Recipe By : South Carolina Wildlife and Marine Resources Dept. Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Lunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shark -- cooked, flaked 1/2 cup celery -- thinly sliced 1/4 cup golden raisins 1/4 cup almonds -- toasted, slivered 1/3 cup lowfat mayonnaise 3/4 teaspoon curry powder 2 teaspoons 2% lowfat milk 1/2 teaspoon salt coconut -- shredded Combine shark, celery, raisins and almonds in a large bowl. Set aside. Combine mayonnaise, curry powder, milk and salt in another bowl. Stir well. Pour over shark mixture and toss lightly until coated. If desired, garnish with shredded coconut. Chill for 4 hours before serving. - - - - - - - - - - - - - - - - - - NOTES : Leftover shark stars in this spicy salad. * Exported from MasterCook II * Dilled Potato Rounds Fish Fillets Recipe By : The Potato Board Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Potatoe Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potato -- scrubbed, not peeled 1 tablespoon fresh dill weed -- chopped 1 pound fish fillet -- 1/2-inch thick 4 tomato -- stem end removed and 1 tablespoon fresh basil -- chopped 1 lemon -- cut in wedges 1/2 cup lowfat mayonnaise 2 tablespoons Dijon mustard 2 teaspoons horseradish Suggested fish: Flounder, sole, turbot, whiting. Arrange potatoes around outer edge of a 12 inch round microwave platter. Sprinkle with dill. If the fillets are wider than 2 to 3 inches, cut them in half lengthwise. Fold the thinner ends of each fish fillet under the thicker center in two-fold letter fashion. Place seam side down next to potato rounds. Spoon tomatoes in center of platter and sprinkle with basil. Spoon half of the Creamy Mustard Sauce evenly over the fish fillets. Stick a toothpick into enter of each fish fillet to keep covering from touching the sauce. Cover tightly with plastic wrap, turning back one side slightly to vent steam. Microwave on HIGH 10 to 12 minutes rotating platter halfway through cooking. Serve with lemon wedges and extra sauce. Creamy Mustard Sauce: In a small bowl mix 1/2 cup mayonnaise with 2 tablespoons Dijon style mustard and 2 teaspoons horseradish. Note: If fresh herbs are unavailable use 1 teaspoon dry. 4 tomatoes is about 2 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Easy Whole Salmon Recipe By : Oregon Salmon Commission Serving Size : 18 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds fresh salmon -- whole, head off 1/2 cup butter or margarine 1 bunch green onion tops -- cut 1 bunch mustard green -- or spinach, chopped 1 whole onion -- sliced 2 cloves garlic -- crushed 2 teaspoons Old Bay seasoning Cut salmon down backbone and lay open. Place skin down on heavy-duty tin foil. Set aside. In large fry pan, melt butter. Add remaining ingredients and saute lightly. Pour mixture over salmon. Enclose the salmon in heavy-duty foil. Bake at 425 degrees F. for 15 minutes. Reduce oven temperature to low and allow fish to steep in its own juices for 10 to 15 minutes. When done, salmon will flake easily with a fork. To barbecue, cook over hot coals for 25 to 30 minutes. For microwave, use smaller roast, fillet or steaks, put in glass pan, cover with saute and adjust cooking time. To serve: remove saute for garnish, lift out backbone and ribs, place salmon and foil on platter. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * English Style Catfish Recipe By : The Catfish Institute Serving Size : 2 Preparation Time :0:00 Categories : Fish Dishes Dinner Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 carrot 1 parsnip -- or turnip 1 small leek 1 celery root -- small knob 2 tablespoons butter 1/4 cup sherry 2 fresh or frozen catfish fillet 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/4 teaspoon dried thyme Butter a microwaveable baking dish large enough to hold both catfish fillets. Cut vegetables into a julienne, toss them to mix and line the prepared dish with them. Dot with small pieces of butter, and sprinkle on salt, pepper and thyme. Drizzle sherry over all and place catfish fillets on top. Cover with plastic wrap and microwave at full power for 8-10 minutes, rotating dish every 2-3 minutes, if frozen, or 4-5 minutes if fresh. Note: 1 celery stalk may be substituted for the celery root. - - - - - - - - - - - - - - - - - - NOTES : This easy microwave dish combines catfish with some of the best and most traditional elements of English cuisine. * Exported from MasterCook II * Fish and Tomato Zucchini Saffron Coulis Recipe By : The National Fish & Seafood Promotional Council Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Mediterranean Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds tomato -- peeled, seeded, dice 1/4 teaspoon saffron -- powdered 1/3 pound baby zucchini -- thinly sliced 2 tablespoons Parmesan cheese -- freshly grated salt -- to taste fresh ground black pepper -- to taste 1 1/2 pounds fresh or frozen fish fillet water -- for steaming 1/4 cup fresh lemon juice 2 green onion -- coarsley chopped Sauce: Place tomatoes into 3 quart heavy bottomed saucepan over medium-high heat. Cook at a simmer until juice evaporates and fiber breaks down, about 20 minutes. Add saffron. Blend thoroughly. Add zucchini. Cook 1 minute. Season to taste. Remove from heat. Stir in cheese. Yields about 4 cups. Can be made ahead of time and refrigerated or frozen. Use 1/4 to 1/2 cup of sauce per serving. Fish: Rinse fish under cold water. Bring water, lemon juice, and onions to a boil in steaming vessel of choice. Reduce heat to simmer. Steam fish for 6 to 12 minutes per inch thickness until just opaque throughout. Serve immediately topped with coulis. - - - - - - - - - - - - - - - - - - NOTES : The red sauce brightens up the taste and flavor of the steamed fish. * Exported from MasterCook II * Fish and Vegetables in Foil Recipe By : National Fish & Seafood Promotional Council Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh or frozen fish fillet 4 carrot 8 green onion 4 small zucchini 1 large green bell pepper 4 tablespoons teriyaki sauce Rinse fish under cold water. Pat dry. Place 4 individual portions of fish on 4 pieces of foil large enough to completely wrap around the fish and vegetables. Diagonally slice the carrots, green onions and zucchini. Cut green pepper into strips. Divide vegetables into 4 individual servings and layer on top of the fish portions. Pour 1 tablespoon of teriyaki sauce over each portion. Bring the edges of the foil together, fold them, and crimp the edges together. Place on a baking sheet and bake at 425 degrees F. for 11 to 17 minutes per inch thickness of fish until just opaque throughout. Use or substitute other vegetables, e.g., cherry tomatoes, whole mushrooms, celery, snow peas, bean sprouts. - - - - - - - - - - - - - - - - - - NOTES : Serve with rice or pasta for a complete meal. * Exported from MasterCook II * Fish Baked with Summer Squash, Onion and Herbs Recipe By : The National Cancer Institute Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 1 pound white fish fillet 2 onion -- thinly sliced 2 zucchini -- thinly sliced 2 yellow squash -- thinly sliced 1/3 cup fresh lemon juice 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 3 tablespoons fresh herbs -- chopped 2 lemon -- cut in wedges, for g Preheat the oven to 400 degrees F. Coat the bottom of a 9 X 12-inch ovenproof baking dish with the oil. Spread half the sliced onion, zucchini and yellow squash over the bottom of the dish. Lay the fish fillets on top of the vegetables. Cover the fish with the remaining onions and squash. Sprinkle the lemon juice over the dish and then the salt and pepper. Cover tightly with aluminum foil. Bake the fish for about 45 minutes, until the fish is firm and opaque and the vegetables are tender. Just before serving sprinkle the herbs over the top. Note: Use any firm white fish such as orange roughy or cod. Use any combination of thyme, tarragon, chives, parsley and dill for the herbs. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Fish Etouffee Recipe By : South Carolina Wildlife and Marine Resources Dept. Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Dinner Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound wreckfish fillet 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon crushed red pepper 2 garlic clove -- minced 1 tablespoon parsley -- chopped 1/4 green bell pepper -- chopped 1 celery stalk -- chopped 1/4 cup green onion -- chopped 16 ounces canned tomato sauce 1/2 teaspoon dried thyme 1 bay leaf 1 slice lemon Any firm fish fillet may be substituted for wreckfish. Cut fish into serving size pieces or, if preferred, cubes. Place half the fish in a heavy Dutch oven or deep skillet with a tight-fitting lid. Sprinkle half the salt, peppers, garlic and chopped vegetables over fish. Pour one can tomato sauce over all, then repeat layers. Add thyme, bay leaf and lemon. Cover and place over low heat and cook slowly for 40 minutes or until fish flakes when tested with a fork. Shake pot often to keep from sticking, but do not stir, as this will break up the fish. When done, correct seasonings. - - - - - - - - - - - - - - - - - - NOTES : Serve with white rice. * Exported from MasterCook II * Fish Fantastic and Fast Recipe By : Timber Crest Farms Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Dinner Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces fish fillet -- 1/2 - to 3/4-inch th 1/4 cup dried tomato bits -- Sonoma 1/4 cup lemon juice 2 tablespoons fresh thyme -- chopped 4 teaspoons garlic clove -- minced salt -- to taste pepper -- to taste Preheat oven to 400 degrees. Cut four, 12-inch circles from kitchen parchment; fold each circle in half. Unfold circles and place fish pieces next to folds. Top fish with tomato bits, lemon juice, thyme, garlic, salt and pepper, dividing equally. Refold paper over fish so that cut edges meet. Fold and roll cut edges up all the way around to seal packets securely. Place on baking sheet; bake 10 to 12 minutes until packets are browned and puffed. Transfer to plates; cut open to serve. Notes: Use any thick-fleshed fish such as halibut, sea bass or orange roughy. Purchase 4 fillets, about 6 ounces each. Aluminum foil may be used in place of kitchen parchment. Cut four, 12-inch squares of foil; proceed as with parchment circles. Bake 12 minutes. If fresh thyme is unavailable, use 2 teaspoons dried thyme. - - - - - - - - - - - - - - - - - - NOTES : An impressive dish for entertaining. It leaves plenty of time to spend with guests or family. * Exported from MasterCook II * Fish Fillets with Fruit Sauce Recipe By : Sue Cochran, CHE Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Fruit Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh fish steaks or fillets 2 tablespoons lemon juice 1 tablespoon cornstarch 1 tablespoon sugar 1/2 cup orange juice 2 teaspoons orange rind -- grated 1 teaspoon lemon juice 11 ounces canned mandarin oranges -- drained 1 cup grapes -- seeded, halved Place fish pieces in well-oiled frypan. Add 2 cups boiling water and lemon juice. Cover and simmer for 8-10 minutes, or until fish flakes easily when tested with a fork. While fish is cooking, prepare sauce: In a small saucepan, combine cornstarch and sugar. Stir in orange juice and 1/2 cup cold water. Cook slowly, stirring constantly, until thickened. Stir in orange rind, lemon juice, and fruits. Heat thoroughly. Transfer cooked, drained fish to a hot serving platter. Spoon sauce over fish. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Fish Florentine Recipe By : The National Marine Fisheries Service Serving Size : 2 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 oz. packa frozen creamed spinach 2 tablespoons dry bread crumbs 1/4 teaspoon ground nutmeg 1 dash black pepper 8 ounces fish fillet -- fresh or frozen 2 tablespoons Parmesan cheese -- grated 1 lemon -- cut in wedges To make the Florentine topping, cook spinach according to directions on package; combine with bread crumbs, nutmeg and dash of pepper. Place fillets, skin side down, in a well-greased baking pan, 8x8x2 inches. Spread Florentine topping over fillets. Sprinkle with cheese. Bake in moderate oven, 350 F. for 20 to 25 minutes or until fillets flake easily when tested with a fork. Serve with lemon wedges. - - - - - - - - - - - - - - - - - - NOTES : An easy topping that really jazzes up fish. * Exported from MasterCook II * Fish Veronique Recipe By : National Heart, Lung and Blood Institute Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Fruit Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound white fish -- (sole, turbot, etc.) 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 1/4 cup dry white wine 1/4 cup chicken stock -- fat removed 1 tablespoon lemon juice 1 tablespoon margarine 2 tablespoons flour 3/4 cup 1% lowfat milk -- or skim milk 1/2 cup seedless white grapes Place fish in lightly oiled 10 x 6" flameproof baking dish. Sprinkle with salt and pepper. Mix wine, stock, and lemon juice in small bowl and pour over fish. Cover and bake at 350 degrees F. for 15 minutes. Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring constantly until thickened. Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes. Broil about 4" from heat for 5 minutes or until sauce starts to brown. - - - - - - - - - - - - - - - - - - NOTES : A classic preparation of delicate white filets of sole with green grapes in a creamy sauce . . . * Exported from MasterCook II * Fish with Pear Jardiniere Recipe By : The California Tree Fruit Agreement Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Fruit Dishes Dinner Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 1 cup onion -- thinly sliced 1 cup carrot -- julienne cut 1/2 teaspoon dry mustard 1/4 teaspoon dried basil -- crumbled 1/4 teaspoon dill 2 fresh bartlett pear -- cored, quartered 1 1/2 pounds fish fillet 2 tomato -- sliced 1 lemon -- thinly sliced Heat oil in large nonstick skillet. Add onion and carrot; stir to mix well. Cover and cook slowly 5 to 10 minutes. Mix mustard, basil and dill weed. Toss with pears. Add to skillet fish fillets (use any firm fish like sea bass, haddock or salmon), pears, tomatoes and lemon slices. Cover and simmer 10 minutes or until fish flakes easily with a fork. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Fisherman's Light Fillets Recipe By : Thomas J. Lipton, Inc. Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Dinner Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Wish-Bone Lite Italian Dressing 1 small green bell pepper -- cut into strips 1 small onion -- thinly sliced 1 pound fish fillet 1 tomato -- coarsely chopped rice -- hot, cooked In large skillet, heat Italian dressing and cook green pepper and onion over medium heat, stirring occasionally, 5 minutes or until tender. Add fish and tomato, then simmer covered 10 minutes or until fish flakes. Serve over hot rice. - - - - - - - - - - - - - - - - - - NOTES : A tasty fish dish that takes only minutes. * Exported from MasterCook II * Fruitful Sole and Nectarines Remoulade Recipe By : The California Tree Fruit Agreement Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Fruit Dishes Dinner Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain lowfat yogurt 1/4 cup capers -- or dill pickle, chop 2 tablespoons green onion -- chopped 2 teaspoons Dijon mustard 1 teaspoon tarragon -- finely crumbled 1 pound sole fillet -- in 4 pieces, fresh ground black pepper -- to taste dill -- to taste 2 tablespoons water 2 California nectarine -- sliced Prepare remoulade sauce by mixing together yogurt, capers, green onion, mustard and tarragon. Roll up sole fillets (cut in 4 pieces) and fasten with wooden picks. (If fillets are large, cut in half lengthwise before rolling.) Stand on end, turban-fashion, in microwave-safe dish. Season with pepper and dill weed. Add water to dish. Cover and microwave on HIGH power 3 to 4 minutes or until fish is done. Add nectarine slices to dish and microwave, covered, 1 minute or until hot. Transfer fish and fruit to serving platter and remove picks. Serve with remoulade sauce. - - - - - - - - - - - - - - - - - - NOTES : Nectarines and sauce brighten up quick microwaved fish. * Exported from MasterCook II * Gravlox Recipe By : The Sugar Association, Inc. Serving Size : 14 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds fresh side of salmon with skin 1/2 cup fennel -- chopped 4 tablespoons Pernod 3 tablespoons cracked black pepper Place salmon skin side down in a large pan. Rub salt and sugar into salmon meat. Be careful to weigh the pan carefully. Add fennel fronds and pour liqueur evenly over fish. Sprinkle with pepper and cover pan with plastic film. Refrigerate 24 hours, then turn fish and marinate with the juices collecting in the pan. Serve after fish has marinated at least 48 hours. - - - - - - - - - - - - - - - - - - NOTES : This delicious marinated salmon is worth the wait. * Exported from MasterCook II * Green and Gold Fettuccine Recipe By : The National Fisheries Institute Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Pasta Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 ounces canned salmon -- or tuna, drained 2 tablespoons olive oil 1/4 cup fresh parsley -- minced 1/2 teaspoon dried basil 1/2 teaspoon oregano 4 ounces fettucine -- cooked, drained 4 ounces spinach fettuccine -- cooked, drained 2 teaspoons lemon juice coarsely ground black pepper -- to taste carrot -- blanched, thinly sli Parmesan cheese -- grated Break salmon or tuna into large chunks; remove skin, if desired. Heat olive oil in large skillet. Saute garlic until golden. Add parsley, oregano, basil and black pepper; saute 30 seconds. Pour half of herb sauce over fettucine; toss. Arrange on large heated platter and keep warm. Add salmon and/or tuna with lemon juice to remaining sauce. Heat, stirring gently, just until seafood is hot. Spoon over fettucine. Garnish with either carrot or broccoli, if desired. Serve with grated Parmesan cheese. Note: Instead of 1/2 teaspoon dried herbs use 2 teaspoons fresh. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Grilled Alaska Halibut with Mediterranean Salsa Recipe By : The Alaska Seafood Marketing Institute Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Mediterranean Cheese Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 frozen halibut steak -- thawed, 6 - 8 oz. ea 1 1/2 cups tomato -- chopped 1/4 cup feta cheese -- crumbled 1/4 cup green onion -- chopped 1/4 cup olive -- chopped 1 garlic clove -- minced 1 tablespoon capers 1/4 teaspoon dried thyme black pepper -- to taste Place halibut steaks on well-oiled grill over hot coals. Grill 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn steaks once or twice during grilling. Combine remaining ingredients to make salsa; mix well. Serve with halibut. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Grilled Halibut Recipe By : The California Tree Fruit Agreement Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Grilled Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 1/3 pound fresh mushroom -- thinly sliced 1 cup Zinfandel wine 2 California nectarine -- sliced 3 tablespoons green onion -- finely sliced 2 teaspoons cornstarch 2 tablespoons water 1 1/2 pounds halibut steak chives -- chopped, for garnish Cut fish into 4 equal pieces. For sauce: in medium saucepan, over medium heat, melt butter or margarine. Add mushrooms and cook, stirring frequently, until liquid evaporates, about 8 minutes. Add wine, nectarines and onions and cook until nectarines are slightly soft. Combine cornstarch and water; whisk into sauce, stirring constantly until slightly thickened. Set on side of barbecue to keep warm, if desired. Cook halibut in oiled barbecue basket on uncovered grill over medium direct heat 5 minutes on each side or until fish flakes easily with fork. Place on plates and spoon sauce over halibut; garnish with chives, if desired. - - - - - - - - - - - - - - - - - - NOTES : Serve with brown or wild rice blend and steamed snow peas. * Exported from MasterCook II * Grilled Whole Salmon Recipe By : Oregon Salmon Commission Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Grilled Dishes Dinner Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds salmon -- or other roundfish salt -- to taste pepper -- to taste dried herbs -- (see Note) 1 lemon -- sliced 1 green onion -- cut into 2-inch leng 5 sprigs parsley vegetable oil Scale and eviscerate (disembowel) salmon; remove gills. Cut off pectoral and pelvic fins and trim tail. Rinse salmon with cold water; pat dry with paper towels. Make three shallow diagonal slashes into each side of salmon. Combine salt, pepper, marjoram, savory and thyme, crushing herbs slightly. Rub mixture into belly cavity and on skin; taking care to rub into slashes. Fill belly cavity with lemon, green onion and parsley; skewer closed. Baste salmon with vegetable oil. Place in well-greased hinged wire basket and cook 4-5 inches from hot coals. Allow 10 minutes per inch of salmon measured at its thickest point. Baste and turn midway through cooking time. When salmon is browned, test for doneness. Ease onto serving platter. Serve plain or with favorite sauce. Note: Use equal amounts of dried marjoram, savory and thyme. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Halibut in Tarragon Recipe By : The National Fish & Seafood Promotional Council Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Cheese Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound halibut steaks or fillets 1/2 cup plain lowfat yogurt 1 tablespoon lowfat mayonnaise 1 tablespoon red onion -- grated 1 teaspoon dried tarragon 1/2 cup part skim mozzarella cheese -- grated Preheat oven to 400 degrees. Place halibut in 8x8-inch baking pan. Combine all other ingredients and spread over halibut. Bake for about 10 minutes per inch thickness of fish. Fish is done when flesh turns just opaque throughout. Substitutions: fish fillets or steaks of choice. - - - - - - - - - - - - - - - - - - NOTES : A creamy sauce covers the fish to produce delicious results. Serve with a bright green or yellow vegetable and rice pilaf. * Exported from MasterCook II * Italian Tuna-Noodle Casserole Recipe By : National Heart, Lung and Blood Institute Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Italian Seafood Dishes Pasta Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 ounces canned solid white tuna in water 1 cup celery -- chopped 1/2 cup onion -- chopped 16 ounces canned tomatoes 6 ounces tomato paste 1/2 cup water 1/2 teaspoon garlic powder 1 teaspoon oregano 1/2 teaspoon dried basil 1/4 teaspoon fennel seeds 8 ounces noodles 2 tablespoons Parmesan cheese -- grated Drain tuna. Use 3 tablespoons of drained oil (if not soybean oil, substitute a high polyunsaturated oil) to cook celery and onion until soft. Add tomatoes, tomato paste, water, garlic powder. oregano, basil, and fennel. Cover and simmer 20 minutes. Meanwhile cook noodles. Lightly grease 2 quart casserole. Layer in half of noodles. Top with half of tuna mixture and 1 tablespoon cheese. Repeat with remaining ingredients. Bake for 30 minutes at 350 degrees F. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Long Island Fisherman Stew Recipe By : New York State Department of Agriculture and Markets Serving Size : 12 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Soups, Chowders And Stews Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fish fillet -- fresh or frozen 1 tablespoon margarine 1 cup onion -- chopped 1 clove garlic clove -- crushed 32 ounces canned tomatoes -- undrained, cut up 3 cups water 1 teaspoon dried basil 1 teaspoon dried thyme 1/4 teaspoon crushed red hot pepper 1 teaspoon salt 4 cups pumpkin or winter squash -- cut in 1-inch cubes 2 fresh corn ear -- cut into 1-inch piec Cut fish into 1-inch cubes. In a large saucepan melt margarine. Add onion and garlic and cook until vegetables are tender. Add tomatoes, water, basil, thyme, red pepper, salt pumpkin and corn. Cover and bring to a boil; simmer for 10 to 15 minutes or until pumpkin and corn are done. Add fish and continue to cook for 5 to 10 minutes or until fish flakes easily when tested with a fork. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Mediterranean-Style Halibut Recipe By : Cumberland Packing Corporation Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 packet Butter Buds Mix -- liquified 1 large onion -- sliced 1 large green bell pepper -- cut in 3/4-inch squa 1 small eggplant -- peeled, cubed 15 ounces canned tomato sauce, low sodium 1 garlic clove -- minced 1/2 cup dry white wine 1 tablespoon fresh lemon juice 1/8 teaspoon black pepper 1 1/2 pounds halibut steak -- boneless Preheat broiler. Set aside 1/4 cup of the liquid Butter Buds. In large saucepan, combine remaining Butter Buds with onion, green pepper, eggplant, tomato sauce, garlic, wine, 1 teaspoon of the lemon juice and pepper. Bring to a boil over medium heat. Simmer 15 minutes. Combine reserved Butter Buds with remaining 2 teaspoons lemon juice; brush over fish. While vegetable mixture cooks, broil fish 4 to 5 minutes per side. Serve fish with sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Microwave Trout Amandine Recipe By : The National Fisheries Institute Serving Size : 2 Preparation Time :0:00 Categories : Fish Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces trout fillet 1/2 teaspoon lemon pepper 1 tablespoon margarine -- divided 1 tablespoon almonds -- sliced 1 tablespoon lemon juice 1 lemon -- cut in wedges Pat fish dry and sprinkle with lemon pepper, set aside. Place 1 teaspoon margarine in 9-inch glass pie plate. Microwave, uncovered at HIGH 45 seconds or until melted. Stir in almonds; toss to coat. Microwave at HIGH 3 minutes or until light golden brown, stirring once. Let stand five minutes and reserve. Place remaining 2 teaspoons margarine in microwave-safe (7x11-inch) dish. Microwave at HIGH for 45 seconds. Stir in lemon juice. Coat fish in mixture and arrange in dish. Tuck under thin edges to make an even thickness. Cover loosely with waxed paper. Microwave at HIGH 2 1/2 minutes and allow to stand, covered, for 2 minutes. Cook just until fish flakes easily when tested with a fork. Transfer fish to warm plates and sprinkle with toasted almonds. Garnish with lemon wedges and parsley. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Microwaved Fish with Italian Flair Recipe By : The National Fish and Seafood Promotional Council Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Italian Dinner Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large tomato -- diced 1 teaspoon dried basil 1/2 teaspoon dried oregano 2 garlic clove -- finely minced salt -- to taste pepper -- to taste 1 1/2 pounds fish fillet -- fresh or frozen Thaw fish if frozen. Mix tomatoes, oregano, garlic, salt and pepper in a 4 cup mixing bowl. Microwave uncovered on high 4 to 5 minutes. Keep warm. Rinse fillets under cold water. Pat dry. Place fillets in shallow microwave baking dish, thicker portion to outside. Cover with plastic wrap, vented. Microwave on high 3 to 6 minutes until fish is slightly translucent in the center, turning dish every two minutes. Allow fish to stand, covered, 3 to 5 minutes to complete cooking. Drain. Top fillets with dipping sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Microwaved Oriental Swordfish Steaks Recipe By : The National Fisheries Institute Serving Size : 4 Preparation Time :0:00 Categories : Asian Fish Dishes Seafood Dishes Fruit Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound swordfish steaks 2 tablespoons orange juice 1 tablespoon low sodium soy sauce 1 tablespoon catsup 1 tablespoon fresh parsley -- chopped 2 teaspoons sesame oil 1 teaspoon lemon juice 1/4 teaspoon oregano 1/8 teaspoon fresh ground black pepper 1 small garlic clove -- minced 1 8 oz. can water chestnuts -- drained, sliced 1 large orange -- peeled, seeded, sect In a large shallow microwave dish, place fish steaks with thickest areas to the outside of the dish. Combine the remaining ingredients, except water chestnuts and orange, and pour over fish. Cover with plastic wrap and refrigerate 30 minutes, turning once. Top steaks with water chestnuts. Re-cover dish with plastic wrap turning back one corner to vent. Microwave on HIGH power (100%) 4 to 5 minutes, rotating dish 1/4 turn after 2 minutes. When rotating dish, top steaks with orange sections, re-cover and return to oven. Let stand covered for 2 to 3 minutes. - - - - - - - - - - - - - - - - - - NOTES : Orange and water chestnuts add crunch and color to a tasty Oriental microwaved dish. * Exported from MasterCook II * Moroccan Catfish Couscous Recipe By : The Catfish Institute Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Mediterranean Dinner Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup almonds -- slivered 2 tablespoons olive oil 1 onion -- chopped 2 garlic clove -- minced 2 carrot -- cut on the diagonal 1 zucchini -- cut in 1-inch strips 1 small red bell pepper -- cut in strips 4 catfish fillet -- cut in 2-inch strips 1 cup canned chickpeas -- drained 1 3/4 cups chicken broth 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper -- to taste 1 cup couscous -- or rice Place almonds on a baking sheet and toast in a 350 degree F. oven for 8-10 minutes until golden brown, then set aside. Heat oil in a large heavy skillet, add onions and cook over medium heat until softened, about 5 minutes. Add garlic, carrots, peppers, seasonings, chicken broth and 2 cups water. Bring to a boil and cook for 5 minutes. Reduce heat, add catfish, chickpeas and zucchini, and simmer for 12-15 minutes until catfish flakes easily with a fork. Prepare couscous or rice according to package instructions. Mound the prepared couscous or rice on a large serving platter, making a well in the center. Fill the well with catfish and vegetables, reserving some of the cooking broth, and sprinkle with toasted almonds. Serve remaining cooking broth separately to be spooned over individual servings. - - - - - - - - - - - - - - - - - - NOTES : An unusual ethnic dish that is sure to impress guests or delight the family. * Exported from MasterCook II * Moroccan Style Salmon Recipe By : The Alaska Seafood Marketing Institute Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Mediterranean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- sliced 2 garlic clove -- minced 1 tablespoon olive oil 28 ounces canned tomatoes -- whole, peeled, coars 4 teaspoons honey 1 teaspoon fresh lemon peel -- grated 3/4 teaspoon ground cumin 1 1/2 teaspoons lemon juice salt -- to taste black pepper -- to taste cayenne pepper -- to taste 36 ounces salmon fillet 2 tablespoons almonds -- chopped, toasted 2 tablespoons cilantro -- chopped 3 cups cooked couscous -- or rice Saute onions and garlic in olive oil in a medium skillet over medium high heat until golden. Stir in tomatoes, tomato liquid, honey, lemon peel, and cumin. Simmer 10-15 minutes. Stir in lemon juice and season with salt pepper and cayenne, to taste. Meanwhile, season salmon fillets with salt and pepper. Broil 4-6 inches from heat, allowing 10 minutes per inch of thickness, measured at thickest part. Place each fillet on a dinner plate. Top with tomato sauce; sprinkle with almonds and cilantro. Serve with couscous or rice. - - - - - - - - - - - - - - - - - - NOTES : Some tasty bread and a fruit dessert would round out this meal. * Exported from MasterCook II * Mushroom Baked Sole Recipe By : The American Mushroom Institute Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- finely chopped 1/4 cup dried parsley -- chopped 1 cup mushroom -- sliced 1 teaspoon margarine 1 1/2 pounds sole fillet fresh ground black pepper 1/4 cup white wine 1/2 cup nonfat milk 1 tablespoon flour paprika Saute onion, parsley and mushrooms in 1 teaspoon of margarine, stirring constantly until onion is soft. Place half the fillets in a greased baking dish. Sprinkle lightly with pepper and spread sauteed mixture evenly over fish. Top with remaining fillets, season with pepper, pour wine over all. Bake at 350 degrees F. uncovered, for 15 minutes. Remove from oven and drain, reserving the pan liquid. In a small saucepan, combine flour and milk. Add the reserved pan liquid and cook, stirring constantly until thickened. Pour over fish and bake 5 minutes longer. Sprinkle with paprika and parsley. - - - - - - - - - - - - - - - - - - NOTES : The mushroom sauce jazzes up this fish. * Exported from MasterCook II * Native American Catfish Recipe By : The Catfish Institute Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 catfish fillet 1/4 cup pine nuts -- toasted, ground 2 tablespoons pine nuts -- toasted, whole for g 1/2 cup yellow corn meal 1/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon cumin -- ground 1/4 cup vegetable oil Combine ground pine nuts with cornmeal, flour and seasonings. Heat oil in a large heavy skillet over moderate heat. Dredge catfish fillets in cornmeal mixture and pan fry about 4 minutes per side until opaque. Sprinkle with whole pine nuts. - - - - - - - - - - - - - - - - - - NOTES : Classic fried catfish with creamy, sweet pine nuts. Best served with succotash. * Exported from MasterCook II * New England Fish Chowder Recipe By : Sue Cochran, CHE Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Soups, Chowders And Stews Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon margarine 3/4 cup onion -- chopped 1 garlic clove 1 bay leaf 1 fresh parsley 1 1/2 cups water 1/2 cup skim milk 1/2 teaspoon thyme fresh ground black pepper -- to taste 1 pound fresh or frozen fish fillet -- white, cut in bite-s Melt margarine in pan, saute onions and garlic. Add all other ingredients. Simmer soup for 45 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Poached Fish with Horseradish Sauce Recipe By : The National Marine Fisheries Service Serving Size : 2 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup lowcal salad dressing 1 tablespoon horseradish 1/2 teaspoon instant minced onion 1/8 teaspoon paprika 8 ounces fresh or frozen fish fillet 1 1/2 cups water 1 tablespoon lemon juice 1/4 teaspoon salt 1 dash paprika Combine first 4 ingredients to make horseradish sauce. Place fish in an 8-inch fry pan. Add water, lemon juice, and salt. Cover and simmer for 5 to 10 minutes or until fish flakes easily when tested with a fork. Remove fish to a hot platter. Sprinkle with paprika. Serve with horseradish sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Poached Sea Steaks Recipe By : Sue Cochran, CHE Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 firm fish steak 2 cups water 2 garlic clove -- crushed or minced 2 green onions including tops -- thinly sliced 1 bay leaf 1 black peppercorns In a skillet, combine poaching liquid with spices and bring to a simmer. Simmer for 5 minutes, to develop flavors; add fish steaks. If liquid does not cover the steaks, add additional liquid until fish is covered. Simmer 10 minutes per inch thickness of steaks. Remove steaks with a slotted spatula to serving plate. Serve with a tartar sauce or homemade yogurt/mayonnaise combination. Note: Poaching liquid can be water, broth, white wine, or a combination. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Poached Shark Recipe By : South Carolina Wildlife and Marine Resources Dept. Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shark steak 4 cups water 1 onion -- sliced 2 tablespoons lemon juice 1 bay leaf 1 teaspoon salt 6 peppercorns Place all ingredients except shark in a large skillet. Cover and bring to a boil. Let simmer for 5 minutes. Add shark, bring up to a gentle simmer and cook for 5 minutes, until shark flakes easily and is opaque throughout. Drain. Flake shark when cooked enough to handle, removing any tough portions. - - - - - - - - - - - - - - - - - - NOTES : Tasty enough to serve as is, or cover with your favorite sauce. * Exported from MasterCook II * Red Snapper Orlando Recipe By : The Florida Tomato Committee Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Dinner Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds tomato 1 1/2 pounds red snapper fillet 1 1/4 teaspoons salt 1/8 teaspoon fresh ground black pepper 1/4 cup fresh lime juice -- squeezed 2 tablespoons olive oil 1/4 cup fresh parsley -- chopped 1 tablespoon oregano 3/4 teaspoon garlic clove -- crushed Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut into 1/4 inch thick slices (makes about 4 cups); set aside. Preheat oven to 400 degrees F. Season fillets on both sides with salt and black pepper. In a 13x9x2-inch baking dish place fillets in a single layer skin side down. In a small bowl combine lime juice, oil, parsley, oregano and garlic; pour over fish. Turn fish skin side up; arrange reserved tomatoes over fish. Bake until fillets flake easily with a fork, 12 to 15 minutes. Sprinkle with additional fresh parsley, if desired. Serve from baking dish. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Risotto Con Frutti Di Mare Recipe By : National Fisheries Institute, Inc. Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 2 cups short grain rice 1/2 cup onion -- chopped 1/3 cup green bell pepper -- chopped 2 celery stalk -- chopped 2 garlic clove -- crushed 3 cups chicken broth -- or water 6 fl. ounces bottled clam juice 1/2 pound zucchini -- broccoli or asparagu 1 cup frozen peas -- thawed 1/2 cup parsley -- finely chopped 1 teaspoon dried basil 1/2 teaspoon black pepper 12 ounces Surimi seafood -- chunk or flake style 1 cup Parmesan cheese -- grated In a 3-quart baking dish or casserole, microwave oil 1 minute on HIGH. Stir in rice, onion, green pepper and celery. Stir well to coat rice with oil. Microwave uncovered, on HIGH 5 minutes. Stir in garlic, chicken broth (or water) and clam juice. Microwave, uncovered, on HIGH 15 minutes. Stir in zucchini, peas, parsley, basil, and pepper. Microwave on HIGH, uncovered, 10 minutes longer, stirring after 5 minutes. Stir in Surimi Seafood. Cover with paper towel, let stand 10 minutes before serving. Pass Parmesan cheese separately. - - - - - - - - - - - - - - - - - - NOTES : This dish contains surimi, the crab substitute, so it looks expensive but it's not. * Exported from MasterCook II * Salmon Yakatori with Peaches Recipe By : The California Tree Fruit Agreement Serving Size : 4 Preparation Time :0:00 Categories : Asian Fish Dishes Fruit Dishes Grilled Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound salmon fillet 2 peach -- cut in 8 wedges each 2 zucchini -- cut in 1/4- to 1/2-i 1 onion -- cut in 1-inch cubes 1/2 cup water 1/4 cup low sodium soy sauce 1/4 cup wine vinegar 3 tablespoons sugar 1 tablespoon cornstarch 1 teaspoon fresh ginger root -- grated Cut salmon into 16 large cubes. Alternate salmon, peach, zucchini and onion on 8 long metal skewers. Place in shallow baking pan in single layer. Combine the water, soy sauce, vinegar, sugar, cornstarch and ginger root in saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil and is thickened. Pour over skewers to cover. Save sauce. Marinate in refrigerator 2 to 3 hours. Grill 4 to 5 inches above hot coals, turning once, 5 to 6 minutes per side. Brush with remaining sauce while cooking. (Do not use sauce for dipping). - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Seafood Creole Recipe By : McIlhenny Co. Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Cajun Soups, Chowders And Stews Rice Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 3 tomato -- peeled, coarsely cho 1 large onion -- chopped 1 green bell pepper -- chopped 1 celery stalk -- chopped 3 garlic clove -- minced 1 1/2 cups water 3/4 cup rice -- uncooked 1 teaspoon ground cumin 1/2 teaspoon dried thyme 1/2 teaspoon Tabasco pepper sauce 1 bay leaf 1 1/2 pounds red snapper fillet -- with skin, cut in 2- 1/4 cup fresh parsley -- chopped In large skillet heat oil; cook tomatoes, onion, green pepper, celery and garlic until crisp-tender. Add water, rice, cumin, thyme, TABASCO sauce and bay leaf. Bring to a boil; reduce heat and simmer covered 10 minutes. Add fish and parsley. Cover; simmer 5 to 10 minutes longer or until liquid is absorbed and fish flakes easily when tested with fork. Remove bay leaf. Microwave Directions: In 3-quart microwave-safe casserole place oil, onion, green pepper, celery and garlic. Cover loosely with plastic wrap; cook on High 3 to 4 minutes or until vegetables are crisp-tender. Stir in tomatoes, 1 cup water, rice, cumin, thyme, TABASCO sauce and bay leaf. Re-cover; cook on High 20 minutes; stir. Add fish and parsley. Re-cover; cook on High 5 to 7 minutes or until fish flakes easily when tested with fork. Let stand covered 10 minutes before serving. Remove bay leaf. - - - - - - - - - - - - - - - - - - NOTES : A one pot fish stew. * Exported from MasterCook II * Sheepshead Bay Sea Bass Recipe By : New York State Department of Agriculture and Markets Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 1/4 pound mushroom -- thinly sliced 2 small tomato -- peeled, coarsely cho 2 garlic clove -- minced or pressed salt -- to taste fresh ground black pepper -- to taste 2 pounds sea bass steak 1/2 pound shrimp -- raw, shelled, devein tomato -- cut in wedges, for g pitted black olive -- for garnish fresh parsley -- for garnish lemon -- cut in wedges, for g Preheat oven to 400 degrees F. In a frying pan over medium heat, melt butter; add mushrooms and cook just until limp; then stir in tomatoes and garlic; heat through. Season to taste with salt and pepper. Wipe fish with damp cloth; cut into serving-size pieces (about 3 by 5 inches), if desired. Arrange pieces in single layer, without crowding, in greased large, shallow baking pan. Sprinkle lightly with salt and pepper and spoon mushroom mixture evenly over fish; arrange shrimp evenly over fish. Bake, uncovered, checking for change in translucency or until fish flakes readily when prodded in thickest portion with a fork and shrimp are pink. For a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes. Remove fish from oven; transfer to a warm serving platter, along with vegetable mixture (discard pan juices). To serve, tilt platter slightly and spoon off juices that have accumulated; discard. Garnish platter with tomato wedges, olives, parsley, lemon. - - - - - - - - - - - - - - - - - - NOTES : The dish bakes in the oven in a flavorful blanket of tomatoes, mushrooms and shrimp; olives and lemon are the garnish. * Exported from MasterCook II * Simply Snapper Recipe By : West Coast Fisheries Development Foundation Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Pacific snapper 1/2 cup pitted black olive -- drained, pitted 6 bacon slice 3/4 cup onion -- thinly sliced 1 tablespoon lemon juice fresh ground black pepper -- to taste garlic salt -- to taste 1/2 cup soft bread crumbs 2 tablespoons fresh parsley -- chopped Rinse fish with cold water; pat dry with paper towels. Cut fish into 6 equal-size serving portions. Slice olives; set aside. In a large skillet, fry bacon over medium heat until crisp. Remove bacon from skillet reserving bacon drippings. Blot bacon with paper towels and crumble; set aside. Saute onion in bacon drippings until tender. Place fish in a single layer in well-greased 2-quart glass baking dish. Sprinkle with lemon juice, pepper and garlic salt. Top with onion and olives. Combine bacon, bread crumbs and parsley; sprinkle over top of olives. Bake, uncovered, at 350 F. for 25-30 minutes, or until fish flakes easily when tested with a fork. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Smoky Broiled Catfish Recipe By : The Catfish Institute Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons soy sauce 1 tablespoon lemon juice 1/4 teaspoon garlic powder 2 teaspoons liquid woodsmoke flavoring 4 catfish fillet In small bowl, combine soy sauce, lemon juice, garlic powder and liquid woodsmoke flavoring. Preheat broiler pan for 5 minutes. Coat pan with shortening spray. Place catfish on broiler pan. Brush with mixture. Broil 3 inches from heat for 4-6 minutes, basting occasionally until catfish flakes easily. - - - - - - - - - - - - - - - - - - NOTES : Fish with an outdoor taste, cooked indoors. * Exported from MasterCook II * Snappy Snapper Recipe By : Sue Cochran, CHE Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Mediterranean Cheese Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound red snapper fillet 1 cup fresh salsa 4 ounces part skim mozzarella cheese -- or farmers cheese, g Spray shallow baking dish with non-stick cooking spray. Place fish fillets in dish, cover with salsa and sprinkle with cheese. Bake in 350 degree F. oven until cheese lightly browns and fish flakes easily, approximately 15 - 20 minutes. Serve over rice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Sole and Broccoli Roll-Ups Recipe By : The West Coast Fisheries Development Foundation Serving Size : 6 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh or frozen sole fillet 1 1/2 pounds fresh broccoli -- cut in spears 1 teaspoon salt 1/4 cup dry white wine 1/4 cup water 2 tablespoons butter 2 tablespoons green onion -- sliced 1 tablespoon lemon juice 1/2 bay leaf pimiento strips -- for garnish Thaw fish if frozen. Rinse fish with cold water; pat dry with paper towels. Set aside. Steam broccoli for 5 minutes, or until crisp-tender but not fully cooked; drain. Divide fish and broccoli spears into 6 equal-size serving portions. Sprinkle fish with 1/2 teaspoon salt. To assemble roll-ups, place a small bundle of broccoli spears on each fish portion alternating direction of flowerets within each bundle; roll up. Set aside. In large skillet, combine wine, water, butter, green onion, lemon juice and bay leaf; bring to boil. Reduce heat. Add roll-ups, seam side down; sprinkle with remaining salt. Cover and simmer slowly for 12-15 minutes, or until fish flakes easily when tested with a fork. Using wide spatula transfer roll-ups to warm serving platter, reserving broth. Turn heat to medium-high and reduce broth until slightly thickened. Pour sauce over roll-ups. Garnish with pimiento strips if desired. - - - - - - - - - - - - - - - - - - NOTES : Fish and vegetable combined into one tasty, eye-pleasing combination. * Exported from MasterCook II * South Pacific Fillets Recipe By : National Heart, Lung and Blood Institute Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Lunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces canned pineapple chunks in juice 3 carrot -- sliced diagonally 1 1/2 pounds flounder fillet 1 teaspoon granulated sugar 1 teaspoon vinegar 2 teaspoons cornstarch 1/2 teaspoon soy sauce 1 green bell pepper -- cut into thin strips 1/2 onion -- sliced into rings Drain pineapple juice into a medium saucepan. Add sliced carrots and cook covered about 15 minutes until barely tender. Place fillet in greased baking dish. Bake 20 minutes at 425 degrees F. Mix vinegar, sugar, cornstarch, and soy sauce. When carrots are just tender, add pineapple, green pepper, onion, and cornstarch mixture. Cook about 5 minutes, stirring constantly. Spread vegetables over fish. - - - - - - - - - - - - - - - - - - NOTES : This recipe has a moderate amount of added sodium from the soy sauce. It's sweet and sour taste is sure to win you over. Serve with rice and fresh strawberries with banana slices dipped in orange juice. * Exported from MasterCook II * Soy Sauce Snapper Recipe By : The West Coast Fisheries Development Foundation Serving Size : 6 Preparation Time :0:00 Categories : Asian Fish Dishes Seafood Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Pacific snapper -- or perch fillets 1 tablespoon fresh ginger root -- chopped 2/3 cup soy sauce 2 tablespoons dry white wine 2 cups water 1/3 cup sugar 2 whole star anise Rinse fish with cold water; pat dry with paper towels. Set aside. Using garlic press, press juice of ginger into soy sauce; pour into large skillet. Add remaining ingredients (except fish); bring to boil. Reduce heat and add fish. Cover and simmer for 10-15 minutes, or until fish flakes easily when tested with a fork. Remove fish to serving platter and keep warm. Over high heat, bring poaching liquid to boil. Continue cooking for 10-15 minutes, or until sauce thickens, stirring occasionally. Pour sauce over fish. - - - - - - - - - - - - - - - - - - NOTES : Serve with steamed rice. * Exported from MasterCook II * Spanish Fish Recipe By : Sue Cochran, CHE Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Mediterranean Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup onion -- finely chopped 2/3 cup green bell pepper -- finely chopped 2 tablespoons vegetable oil 1/2 cup white wine 15 ounces canned tomato sauce 1 bay leaf 1/2 teaspoon garlic powder 1/4 teaspoon oregano 1/2 teaspoon hot pepper sauce 1 pound white fish fillet Cook onion and pepper in oil until tender. Add wine, tomato sauce, bay leaf, garlic, oregano and hot pepper sauce. Simmer for 10 minutes. While simmering, separate fish into 4 portions. Add fish to simmered sauce. Cover and simmer for 20 minutes, or until fish flakes when pricked with a fork. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Spiced Fish and Pineapple Recipe By : Dole Packaged Foods Company Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Fruit Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dried basil -- crumbled 1/4 teaspoon rosemary 1/4 teaspoon oregano 1/4 teaspoon red hot pepper flakes -- crushed 1/4 teaspoon anise seeds 20 ounces canned Dole Pineapple Chunks 1 tablespoon cornstarch 2 cloves garlic clove -- pressed 1 tablespoon olive oil 1 pound halibut -- or other white fish Combine spices. Drain 1/4 cup juice from pineapple into 3-quart shallow casserole dish. For sauce, add remaining undrained pineapple to large measuring cup. Stir in 1/4 teaspoon spice mixture and cornstarch. Microwave on High 4 to 5 minutes until mixture boils and thickens. Set aside. Stir remaining spice mixture, garlic and olive oil into casserole dish with pineapple juice. Add fish. Spoon spicy juice over fish. Bake in 400 degree F. oven 10 minutes until fish flakes, spooning juice over once. Garnish with red pepper slivers, if desired. Serve pineapple sauce with each serving. Also serve juices from cooked fish. - - - - - - - - - - - - - - - - - - NOTES : Serve with vegetables, such as broccoli, cauliflower and carrots. * Exported from MasterCook II * Steamed Fish Recipe By : National Fish & Seafood Promotional Council Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh or frozen fish fillet -- or steaks 1 1/2 cups water 3 tablespoons fresh ginger root -- chopped 1/4 cup green onion -- shredded Rinse fish under cold water. Bring water, ginger and onions to a boil in a pan or wok. Reduce heat to a simmer. Place fish on rack. Cover pan. Steam fish 6 to 12 minutes until just opaque throughout. Serve with GARLIC-SOY SAUCE or SOY-MUSTARD SAUCE for dipping. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Steamed Ginger Fish Recipe By : Sue Cochran, CHE Serving Size : 8 Preparation Time :0:00 Categories : Asian Fish Dishes Seafood Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds white fish fillet 1 piece fresh ginger root -- 2-inches, peeled, ju 5 green onion 1 tablespoon low sodium soy sauce 5 tablespoons dry sherry 2 teaspoons peanut oil Rinse fish fillets in cold water and pat dry. Transfer to a heat resistant dish (an 8-inch round cake pan works well) that will fit your steamer set-up. Peel ginger and slice into julienne strips. Clean green onions and slice into match-stick thin pieces. Sprinkle both onions and ginger over the fish. Combine soy sauce, sherry and oil; pour over the fish. Let fish marinate for 10 minutes. Add water to the steamer and bring to a boil. Set plate of fish on steamer rack. Cover steamer tightly with lid or aluminum foil and steam for 10-15 minutes or until fish flakes when tested with a fork. DO NOT OVERCOOK - OVERCOOKING CAUSES FISH TO BECOME DRY AND RUBBERY. Note: The peanut oil may be substituted with any polyunsaturated oil. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Stuffed Fish Turbans Recipe By : The California Tree Fruit Agreement Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Fruit Dishes Cheese Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 plum -- halved and divided 1/2 cup onion -- finely chopped 1/2 cup cheddar cheese -- shredded 2 tablespoons green bell pepper -- finely chopped 2 tablespoons fresh basil -- finely chopped 1/4 teaspoon fresh lemon peel -- finely grated 1/4 teaspoon lemon pepper 1/4 teaspoon Italian herb seasoning 4 long thin fish fillet 1 teaspoon lemon juice salt -- to taste fresh ground black pepper -- to taste 4 fresh basil sprigs -- for garnish Slice 8 plum halves in half; reserve for garnish. Chop remaining fruit and combine with onion, cheese, green pepper, chopped basil, lemon peel and seasonings. Sprinkle fish with lemon juice and season with salt and pepper to taste. Divide fruit stuffing among the fillets. Roll up starting at the small end. Secure with small wooden skewers. Place upright on double thickness of foil. Place reserved plum quarters between fish turbans to allow for more even cooking. Seal foil tightly and place on grill. Cook on covered grill over medium, direct heat 25 to 30 minutes or until fish flakes easily with fork. Serve each turban with 4 plum quarters and garnish with a sprig of basil, if desired. - - - - - - - - - - - - - - - - - - NOTES : A colorful grilled fish entree with fresh summer fruit. * Exported from MasterCook II * Sweet-and-Sour Sauce Recipe By : The Texas Department of Agriculture Serving Size : 5 Preparation Time :0:00 Categories : Asian Fish Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 1 tablespoon cornstarch 1/3 cup red wine vinegar 1/3 cup chicken broth 1/4 cup green bell pepper -- finely chopped 2 tablespoons pimientos -- chopped 1 tablespoon soy sauce 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger In saucepan, combine honey and cornstarch. Stir in vinegar, chicken broth, bell pepper, pimiento, soy sauce, garlic powder and ginger. Cook and stir until thickened and bubbly. Serve hot with fish. - - - - - - - - - - - - - - - - - - NOTES : A tasty sauce for topping any kind of fish or seafood. * Exported from MasterCook II * Swordfish Skewers with Pears Recipe By : The California Tree Fruit Agreement Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Fruit Dishes Dinner Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound swordfish steaks -- or other firm white 2 fresh bartlett pear -- fresh, cut into 1 1/ 8 skewer -- 8- to 10-inch lime -- cut in wedges 1/4 cup water 1 teaspoon cornstarch 2 tablespoons lemon juice 1 tablespoon butter 1 tablespoon green onion -- chopped 3/4 teaspoon hot pepper sauce 1/4 teaspoon salt Alternate fish and pear cubes on skewers. In small saucepan, mix water and cornstarch. Heat to boiling, stirring constantly. Cook until thickened. Remove from heat. Stir in remaining ingredients to create Pepper Baste. Let cool. Brush fish and pears generously with Pepper Baste. Broil 4 inches from heat source, turning once, 6 to 8 minutes or until fish is no longer translucent and flakes with fork. Serve with lime wedges. - - - - - - - - - - - - - - - - - - NOTES : A tasty way to serve fish. The fruit adds a new touch. * Exported from MasterCook II * Tilapia Fajitas Recipe By : Simplot Serving Size : 4 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Mexican Cheese Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds tilapia fillet 1/8 teaspoon garlic powder 1/8 teaspoon chili powder 1/8 teaspoon fresh ground black pepper 1 tablespoon lime juice 1/4 teaspoon crushed red hot pepper 2 teaspoons Worcestershire sauce 2 tablespoons vegetable oil 1 onion -- sliced 1 green bell pepper -- sliced 1 red bell pepper -- sliced salt -- to taste fresh ground black pepper -- to taste 1 tomato -- diced 10 10-inch flour tortilla chunky salsa -- for garnish guacamole -- for garnish cheddar cheese -- shredded, for garnis Combine garlic powder, chili powder, pepper, lime juice, crushed red pepper and Worchestershire sauce. Marinate tilapia fillets 30 minutes to 1 hour. Heat oil in large frying pan on medium heat. Saute onions, for 5 minutes, add peppers and cook until just hot; season to taste with salt and pepper. Place peppers and onions on a serving dish. Keep hot. Remove tilapia fillets from marinade and cook in frying pan on medium heat until fish flakes easily with fork. Place finished fish on serving dish over peppers and onions, serve with tortillas, salsa, guacamole and shredded cheese. - - - - - - - - - - - - - - - - - - NOTES : Delicious fish fajitas. * Exported from MasterCook II * Tuna Souffle Recipe By : Nabisco Brands, Inc. Serving Size : 4 Preparation Time :0:00 Categories : Brunch Fish Dishes Seafood Dishes Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mushroom -- sliced 1/4 cup onion -- chopped 1 tablespoon Fleischmann's margarine 2 tablespoons all-purpose flour 1 cup skim milk 3 1/4 ounces canned solid white tuna in water -- drained, flaked 1/2 teaspoon dried dill weed 1/8 teaspoon fresh ground black pepper 8 ounces Egg Beaters 99% Real Egg Product In medium saucepan, over medium-high heat, cook mushrooms and onion in margarine for 2 to 3 minutes or until tender; blend in flour. Gradually add skim milk, stirring constantly until mixture thickens and boils. Remove from heat, stir in tuna, dill and pepper. In medium bowl, with electric mixer at high speed, beat EGG BEATERS for 3 minutes. Gently fold in tuna mixture. Pour into greased 1-quart souffle or casserole dish. Bake at 325 degrees F. for 40 to 45 minutes or until puffed and golden. Serve immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Tuna-Dill Pate Recipe By : Sue Cochran, CHE Serving Size : 12 Preparation Time :0:00 Categories : Fish Dishes Seafood Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable juice -- cold 2 tablespoons unflavored gelatin 1 cup vegetable juice -- boiling 2 cups Mock Sour Cream 1 tablespoon dill weed 1/8 teaspoon Worcestershire sauce 7 ounces canned solid white tuna in water -- drained Place cold vegetable juice cocktail and gelatin in container of blender; cover and run at low speed until gelatin is soft. Add boiling vegetable juice cocktail, and blend at high speed until gelatin dissolves. Add mock sour cream, dill weed and Worcestershire sauce. Blend until smooth. By turning blender on and off quickly, chop drained tuna into mixture. Do not overblend. Pour into a 5 cup mold and chill until set. Unmold. Garnish with fresh dill weed and lemon wedges. Serve with tiny bread rounds, toasted. Note: Mock Sour Cream is a separate recipe, included in this program. - - - - - - - - - - - - - - - - - -