Seafood
« Previous EntriesFish Broth with Oysters and Saffron
Wednesday, August 20th, 2008
1/4 c Butter, unsalted
1 md Onion, coarsely chopped
1 1/2 ea Carrots ***
3 ea Celery ***
2 sm Leeks ***
6 ea Parsley stems
2 ea Garlic, cloves, crushed,
– peeled 2 ea Bay leaves
1/2 ts Juniper, berries
1 lg Tomato, cut into wedges
3 lb Bones, fish, and trimmings
1 c Wine, white, dry
6 c Water, cold (approximately)
1/4 ts Salt (or to [...]
Baked Halibut Limone
Tuesday, August 12th, 2008
3 lb Halibut, cut into 6 serving
-pieces, 3/4 inch thick Salt and pepper to taste 1 ts Paprika
2 Cloves Garlic, minced
1/4 c Minced fresh parsley
1/2 c Seasoned bread crumbs
2 Lemons, sliced, plus 2 more
-thinly sliced for garnish 1 tb Butter
Preheat oven to 375 degrees. Sprinkle both sides of fish with salt and pepper and paprika. [...]
Cream Baked Fillet
Monday, August 4th, 2008
6 ea Fish fillets
1 ea Red onion, sliced thin
1 ea Tomato, sliced
1 pt Cream
1 x Salt
1 x Pepper
1 x Dill weed
Place some fillets in greased baking dish slightly overlapping. Cover with thin slices of onion. Put down another layer of fish. Cover with slices of tomato. Sprinkle with salt, pepper and dill. cover with cream. [...]
Caribean Fish Fillet
Friday, July 25th, 2008
3 lb Fillet, white fillet 3/4-in
4 Shallots, peeled and chopped
4 Cloves garlic, peeled and mi
1 c Orange juice
1 c White wine
1/4 c Dark rum
1 Juice of 2 limes
1/4 c Soy sauce
1/4 c Chopped parsley
1/4 ts White pepper
1/4 ts Salt
2 tb Fresh chopped rosemary (2 t
REMOVE THE SKIN FROM THE FILLET, if necessary, and go over [...]