Fish

Heat oven to 400; lightly oil small roasting pan. In medium-size bowl, combine apple, carrot, green onion, lemon juice, ginger, mustard, salt, pepper and thyme; mix well.

Place the snapper fillets in a large nonreactive baking dish; sprinkle the fillets with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and lime juice. Let them stand 15 minutes.

Slice potatoes crosswise into 1/2-inch round slices. Cook potato slices in a large pot of boiling water until crisp-tender, about 6 minutes.

Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil.

Coat skillet with cooking spray, heat over medium high heat. Saute 1st two ingredients until tender.

Prepare by combining lemon juice, soy sauce, ginger and garlic. Whisk in olive oil. Set aside.

Mix salmon, egg, parsley, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes.

Combine limeade, olive oil, soy sauce, garlic and rosemary in a shallow baking dish. Place seafood in dish.

Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent.

On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper.

Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth

Combine wine, oil, lime juice, chopped onion, salt, thyme and pepper; mix well. Marinate remaining ingredients in mixture 1 to 2 hours.

Skin fillets and cut into serving size portions. Place fish in a single layer in a shallow baking dish.

Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce.

Thaw frozen steaks. Cut into serving size portions and place in well greased, hinged wire grills. Combine remaining ingredients, except paprika.

Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice.

Prepare crepes.Place broccoli in 1 1/2 qt. microwave safe casserole. Cover and microwave as directed on pkg.;drain.

Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water.

Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish.

Cover codfish with cold water. Let stand several hours. Drain. Add potatoes. Cover with water. Cook until tender. Drain. Mash.

Combine first 6 ingredients in a small bowl; cover and chill. overlap potato slices around edge of a round 12 inch platter.

Thaw frozen fish. Combine all ingredients in a large covered saucepan except fish. Heat well.

Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat.

Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion.

Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.

Skin fillets. Sprinkle fillets on both side with salt and pepper. Place fillets in a single layer in a greased baking dish, 12x8x2 inches.

Thaw frozen fish. Clean, wash and dry fish. To make a pocket for the stuffing, lay the fish flat on a cutting board, light side down.

Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper.

Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours.

Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish.

Season tuna steak with salt and pepper and rub with garlic oil. Place on hot grill and cook to desired temp. Rub all veggies with garlic oil.

Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate.

Place fish in fry pan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes.

Select mushroom, shrimp or cheese cream soup. Cook pasta or noodles according to directions. Drain and set aside. Combine mayonnaise with milk OR white wine.

Heat oven to 350 F. Combine tuna, mayonnaise, celery, green pepper, olives, and thyme; mix lightly. For each sandwich, top bread slice with 1/4 c

Mix dressing and seasonings. Place fish on greased grill over medium coals or rack of broiler pan 2 to 4 inches from heat.

Chop garlic, onion and artichokes. Heat the olive oil in a deep skillet over med. heat. Add the garlic and onion and saute stirring on occasion, until the onion is translucent, about 5 minutes.

In a large skillet or saucepan, heat the oil, and add the garlic. When it turns a golden color, add the rice, and stir well until the rice also turns a golden color. additional 3 minutes.

Prepare noodles as directions say on the package. Drain water from noodle pot. Cool noodles with cold water. Drain all water.

Coat fish in combined dry ingredients; dip in combined egg and water. Coat again in dry ingredients.

Heat oil in saute pan and cook chile and garlic few minutes. Cool slightly, then add tomatoes and salt to taste. Cook 10 minutes.

Combine all ingredients together in a medium bowl and toss well. Chill at least 1 hour before serving. Serves 4 as a main course.

pn Salt 1 1/2 tb Extra virgin olive oil 1 1/2 lb Fresh tomatoes 3 tb Extra virgin olive oil 1 Onion; thinly sliced 1 Garlic clove;

Cook and stir onion in margarine in 3 quart saucepan over medium heat until tender, 2 to 3 minutes.

OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika

Drain salmon and set aside. Add 2 Tbsp. liquid from salmon into mixing bowl.Mix salmon, egg, and onion in salmon liquid.

Thaw frozen steaks. Cut into serving size portions. Place in a greased baking dish, 12x8x2 inches. Sprinkle with salt and pepper.

Soften the gelatin in 2 tbsp. cold water. Add to rest of water and dissolve over medium heat. Slowly mix part of the hot dissolved gelatin with the beaten egg yolk.

Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes.

Skin fillets and place in a single layer in a greased baking dish, 12x8x2 inches. Sprinkle with lemon juice and pepper.