FISH/SEAFOOD

BAKED TUNA W/CHEESE SWIRLS

CONTENTS: Baked Tuna with Cheese Swirls Bourbon Glazed Salmon Catfish Brucee Cheese Salmon Loaf Chrisfields Crab Imperial Cinnamon-Orange Salmon Mama Tucker's Crab Cakes Panfried Rainbow Trout with a Concasse of Scallops in a Pepper Cream Sauce Polynesian Glazed Salmon Roasted Salmon with Vanilla Sauce Salmon Hash Salmon Loaf Salmon Medallions with Walnut or Hazelnut Vinaigrette Salmon Pizza Salmon with Swiss Chard and Mostaccioli Salmon with Honey Glaze Salmon Rolls Smoked Salmon Hash with Red Potatoes and Fennel Sole Farcie Au Crab Sweet Mustard-Dill Sauce for Salmon Tuna Bunwiches Tuna Crunch Casserole Tuna and Cottage Sandwiches Tuna Swiss Pie Whole Grilled Salmon Stuffed with Lemons and Coconut Back to Recipe Page

3 Tbs. chopped onion 1/3 C chopped green pepper 3 Tbs. oil 6 Tbs. flour 1 tsp. salt 1 10 1/2 oz. can condensed chicken soup 1 1/2 C milk 1 7-oz. can tuna, flaked 1 Tbs. lemon juice 1 recipe biscuits 1/2 C grated Cheddar cheese Finely chopped pimento	Brown onion & pepper in oil. Blend in flour & salt. Add soup & milk, cook until sauce is thick & smooth. Add tuna & lemon juice. Pour into greased baking dish. Roll biscuit dough 1/4" thick; sprinkle cheese & pimento on dough. Roll up like jelly roll and cut into 1/2" slices. Place slices cut-side down on top of tuna mixture. Bake in 450 degree oven 15 minutes. Reduce temp to 425 & bake 15 minutes longer.
Back to Contents

BOURBON GLAZED SALMON
*I got this recipe from rec.food.recipes. It's really very good.*
2 lb. salmon filet 1/2 C Bourbon 1/4 C dark brown sugar 1/2 C ketchup 1 tsp. Worcestershire sauce 2 Tbs. white vinegar 1 1/2 tsp. fresh lemon juice 1 1/2 whole garlic cloves - minced 1/4 tsp dry mustard s&p to taste	Combine bourbon, brown sugar, ketchup, Worcestershire sauce, lemon juice, garlic, s&p; mix well. Brush salmon with a thin coating of the glaze and place on grill. Baste on both sides while cooking.
Back to Contents

CATFISH BRUCEE
My husband Bruce invented this the other night. We'd had catfish on our recent trip to New Orleans, and he made this lighter but spicy like the fish we had down there. The "Brucee" is supposed to have an accent over the second "e"! (see "Squash Brucee" on my Vegetables page)
1-2 lbs. catfish fillets Ritz crackers (1 stack) fresh pepper Louisiana Crystal Hot Sauce egg wash of 1-2 eggs	1. Process crackers in a food processor until they're fine crumbs. Add fresh pepper. 2. Make egg wash of eggs and splash of hot sauce. 3. Dip filets in egg wash and then cracker crumbs, and pan fry in mixture of olive oil and butter (margarine if desired) until golden brown, turning 2-3 times. Flesh should be white, not opaque, but still moist.
Back to Contents

CHEESE SALMON LOAF
1 lb. salmon 1 C cracker crumbs 1 Tbs. onion 1 tsp. celery seeds 1/2 tsp. salt 1/2 tsp. seasoning 1/8 tsp. pepper 1 egg beaten 2/3 C evaporated milk 2 Tbs. melted butter 1 C grated Cheddar cheese	Flake salmon, add cracker, onion, celery, salt, seasoning, pepper, egg, milk, butter. Mix well. Spoon into greased pan, sprinkle cheese over the top. Chill. Take out of frig about 50 minutes before serving. Heat oven to 350 degrees. Bake loaf 30-40 minutes. Serve hot.
Back to Contents

CHRISFIELD'S CRAB IMPERIAL
Those of you familiar with Chrisfield's in Silver Spring, MD know how incredible their crab imperial is - I'll go as far as stating that they're it's best I've ever had. This is the recipe. I've made it and couldn't believe when it came out tasting as good as the real thing! Try it!
*1 lb. lump* crab meat, picked over 1/2 C green pepper, minced 1/4 C onion, minced 3/4 C mayo 3 Tbs. butter, melted 1/2C fresh bread crumbs**	Combine crab, peppers, & onion & gently fold in the mayo. Mound the mixture into tin crab shells or other heat-proof serving dish & cover w/melted butter & bread crumbs. Bake at 350 degrees for 12 minutes or until crumbs are golden brown.
Back to Contents

CINNAMON-ORANGE SALMON
3 oranges 2 limes 1 lemon 1/4 cup dry white wine 2 cinnamon sticks (about 3 inches each) 3 cloves garlic, peeled and crushed Three 1/4-inch slices ginger root, crushed 1/2 teaspoon freshly ground black pepper 1 medium onion, thinly sliced 3 tablespoons paprika 1 tablespoon light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon freshly grated nutmeg 1/2 cup extra-virgin olive oil 4 salmon steaks or fillets (about 6 ounces each)	Using a vegetable peeler, remove a strip of peel from 1 orange, 1 lime and the lemon; each strip should be about 1/2 inch wide and 3 inches long. Set aside. Then squeeze the juice from all the oranges, limes and lemon; set aside. In a small saucepan, combine the strips of orange, lime and lemon peel and the juices with the wine, cinnamon sticks, garlic, ginger and pepper. Bring to a boil. Reduce the heat to medium and simmer, uncovered, until the mixture is reduced to 1 cup, about 10 minutes. Remove the pan from the heat; set aside to cool to room temperature. Add the onion, paprika, sugar, salt, pepper flakes, nutmeg and oil. Place the salmon in a large shallow bowl or pan. Pour the marinade over the salmon, turn to coat, cover and refrigerate for at least 30 minutes but no longer than 2 hours. Preheat the grill. Transfer the salmon to the grill, discarding the marinade. Grill, turning once, until cooked through, about 5 minutes per side. Serve immediately.
Back to Contents

IMPOSSIBLE TUNA PIE
*All I can say is don't knock it until you've tried it - it really ain't that bad!*
1 7-oz can tuna, drained and flaked 1 tomato, seeded and chopped 1/2 red pepper, diced finely 1/2 onion, diced finely 1 stalk celery, diced finely 1 Tbs. butter or margarine 1/3 cup shredded cheddar cheese 1 cup milk 1 cup biscuit baking mix 2 eggs fresh chives and rosemary Salt and pepper to taste	Preheat the oven to 400°F. Butter a pie plate. Melt butter in saute pan and saute the red pepper, onion, and celery in a saute pan on semi-high heat until golden and still crunchy, about 10 minutes. Sprinkle the tuna, tomato, and cheese evenly in the pie plate. Sprinkle sauteed vegetables over cheese. Blend the milk, biscuit baking mix, eggs, dill, salt and pepper in a blender on high speed for 15 seconds, or with a hand beater or wire whisk for 1 minute, until smooth. Pour mixture into the pie plate. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. DO NOT OVERBAKE OR IT WILL BE DRY. Allow to stand for 10 minutes before serving.
Back to Contents

MAMA TUCKER'S CRAB CAKES
1 lb. Lump crabmeat 1 egg 2 Tbs. Mayo 3 slices white bread, crusts removed and cut in 1" chunks 1 1/2 tsp. Worcestershire sauce, plus extra for serving 1/2 tsp. Old Bay Seasoning oil	Place crabmeat in a large bowl. In a small bowl whisk together egg, mayo, bread, Worcestershire sauce, mustard seasoning; pour over crabmeat and mix well. Pat one handful of crabmeat mixture into a cake; this should make 5 cakes. In a large cast-iron skillet, heat about 1" oil over medium heat. Add crab cakes and fry 3-4 minutes per side or till well browned. Remove and drain on paper towels.
Back to Contents

PANFRIED RAINBOW TROUT WITH A CONCASSE OF SCALLOPS IN A PEPPER CREAM SAUCE
*My husband invented this dish one night. It came out great - light with lots of flavor.*
2 1/2 lb. trout fillets (or other white fish) 1 green pepper, finely diced 1 red pepper, finely diced 3-4 stalks celery, finely diced 1-2 Tbs. butter 1/2 can vegetable broth 1/4 C Costa Ligure Peppers Cream* 1/4 lb. Bay Scallops	Saute green pepper, red pepper, and celery in butter until lightly browned. Set aside. In a small non-reactive saucepan, combine vegetable broth and Peppers Cream. Bring to boil and reduce by third, sitrring often. Add sauteed vegetables and continue cooking over low heat. Add scallops and continue cooking 3-4 minutes until scallops are cooked. Add fresh ground salt and pepper to taste. Panfy trout 3-4 minutes, until cooked through and lightly browned. To serve: Lay trout on place and spoon scallop mixture over filet. *NOTE: Peppers Cream is a specialty item that can be found at Williams Sonoma.
Back to Contents

POLYNESIAN GLAZED SALMON
*I got this recipe from Mimi Hiller's cooking page. It's absolutely fantastic!*
Glaze: 3/4 C pure maple syrup 1 C water 1-1/2 Tbs. grated fresh ginger 4 cloves garlic, minced 2-1/4 tsp. prepared horseradish 1/2 tsp. salt Salmon: 2 salmon fillets or steaks, each about 1-1/2 inches thick* 2 cloves garlic, crushed 2 sprigs fresh dill 1/4 tsp. salt	For glaze: 1. Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan. 2. Bring to a boil; reduce heat to simmer. Cook until reduced by half, about 15 minutes. 3. Glaze will keep refrigerated for several days. To prepare salmon: 1. Place salmon in shallow pan. 2. Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. 3. Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes. 4. Remove from heat and let stand in covered pan 8 minutes. 5. Heat broiler. 6. Remove salmon from cooking liquid and place, skin side down, onto broiler pan. 7. Baste with glaze. 8. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes. Makes 4 servings.
Back to Contents

ROASTED SALMON WITH VANILLA SAUCE
*This recipe is from Kay Hartman. I haven't made it yet but if it's from her, it can't be bad!*
6 oz. salmon fillets, with skin Salt Freshly ground pepper 2 tsp. olive oil 1 lb. spinach, stemmed and rinsed Vanilla Sauce: 1 Tbs. butter 3 tsp. minced shallots 3/4 C dry white wine 3/4 C fish stock or bottled clam juice 3/4 C whipping cream 1 scant tablespoon honey 1 vanilla bean Salt, pepper	Season salmon to taste with salt and pepper. Heat oil in non-stick oven-proof skillet and brown salmon pieces, skin side down, over high heat. Place skillet and fish in oven. Roast salmon at 400 degrees until cooked to taste, 10 minutes. To test for doneness, press fish with finger. It should break into flakes. Steam spinach in steamer or in covered pot with small amount of water until tender, about 2 minutes. Drain and set aside. To serve, arrange spinach in centers of 4 plates. Place 1 piece of fish on top. Spoon Vanilla Sauce around fish and serve at once. Makes 4 servings. For Vanilla Sauce: Melt butter in saucepan. Add shallots and cook over medium heat until tender but not brown, about 3 minutes. Increase heat to high. Add wine and boil until about 1 tablespoon liquid remains. Add fish stock and boil until about 2 tablespoons liquid remain. Whisk in cream and honey and bring sauce to boil. Cut vanilla bean in half lengthwise with paring knife. Scrape tiny seeds into sauce with tip of knife. Discard vanilla pod. Season sauce to taste with salt and pepper. (Strain the sauce before serving.)
Back to Contents

SALMON HASH
Serve this recipe with Baked French Toast with Cardamom and Marmalade. The original recipe is from the October '98 Bon Appetit but I changed the amounts of some of the ingredients to make a creamier consistency.
6 ounces smoked salmon, cut into strips 1/2 cup finely chopped red onion 3 tablespoons drained capers 6 tablespoons sour cream 2 tablespoons prepared horseradish 1 tablespoon whole grain Dijon mustard 3 tablespoons (1/4 stick) butter 1 tablespoon vegetable oil 1 1/2 lbs. frozen hash brown potatoes	Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown.. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper.
Back to Contents

SALMON LOAF
*This sounds very plebian but it's excellent. The egg whites help make it very light.*
1 lb. canned salmon 1/2 C bread crumbs 1/8 tsp. ssalt 2 egg yolks 1 tsp. chopped parsley 1 Tbs. lemon juice 1/2 C hot milk 2 egg whites 2 Tbs. melted butter	Remove skin and bones from the salmon and discard. Combine all ingredients except egg whites. Beat egg whites until they are stiff, then gently fold into mixture. Bake in buttered mold or loaf pan in 350 degree oven for one hour.
Back to Contents

SALMON MEDALLIONS WITH WALNUT OR HAZELNUT VINAIGRETTE
7 Tbs. walnut or hazelnut oil 6 salmon medallions, 3/4" thick s & p 2 shallots chopped very fine 2 Tbs. finely chopped walnuts or chopped toasted hazelnuts 1 1/2 Tbs. balsamic vinegar	Brush skillet with 1 Tbs. oil. Heat it well and sear the salmon pieces on one side. Turn them over, season w/s & p and sear the other side. Cover and let the fish cook in the hot pan, in its own juices and off the heat, for 6-8 minutes. Remove to a dish. Add the remaining oil to the skillet. Squeeze the shallots in the corner of a towel and add them. Add the nuts, vinegar and s & p. Whisk well to homogenize and pour evenly over the pieces of fish. Serve lukewarm or marinate overnight and serve cold the next day. Serve w/sautéed fennel.
Back to Contents

SALMON PIZZA
I gave a Pampered Chef party and wanted the hostess to make something other than the usual canned-biscuit pizza. This pizza is one of the recipes I came up with and it was definitely the hit of the evening.
pizza dough for 15"pizza Thinly sliced red onions Havarti and Dill Havarti cheese 1/8 lb. lox fresh dill	1. Stretch pizza dough on a clay pizza board. 2. Carmelize red onions. 3. Break up Havarti and Dill Havarti cheeses and sprinkle over dough. 4. Spread onions on top of cheese. 5. Cut lox into small pieces and spread on top of cheese. 6. Cook pizza at 425 for about 15 minutes, until bottom is lightly browned and cheeses are nicely melted. 6. When pizza comes out of oven, sprinkle chopped-up dill on top.
Back to Contents

SALMON WITH SWISS CHARD AND MOSTACCIOLI
1 lb. mostaccioli 1/2 lb. Swiss chard 3 large garlic cloves 1/3 C olive oil 1/2 C feta l lb. fresh asparagus 1 tsp. lemon zest 1 lb. fresh salmon, poached or cooked, flaked 1 Tbs. fresh basil	Sauté swiss chard stalks in olive oil & garlic. Add leaves & continue to cook for 7 min. Roast asparagus in olive oil & fresh pepper. Cook pasta al dente. Combine pasta with 1/4 C olive oil & fresh pepper. Toss - it should not be dry. Combine asparagus, cut into 1/2 " lengths, with Swiss chard. Add salmon & lemon zest. Add lemon juice (1/2 lemon). Add feta. Add additional oil/s&p to taste.
Back to Contents

SALMON WITH HONEY GLAZE
*My husband made this up. It's simple but wonderful.*
1 lb. filet salmon 1/4 C butter/margarine 1/4 C honey fresh pepper 1/2 tsp. Tabasco	Melt butter, add honey, pepper, Tabasco. Stir till smooth. Brush on salmon, boil 7-10 minutes till done. Should be brown glazed but moist inside.
Back to Contents

SALMON ROLLS
1 recipe baking powder biscuits 1 1/2 C flaked salmon 1 sm. onion, chopped 1 green pepper, chopped	Roll biscuit dough to 1/4" thickness on floured board. Combine salmon, onion, pepper & salt; moisten slightly with salmon liquid. Mix well. Spread mixture on dough. Roll as for jelly roll; slice 1 1/2" thick. Bake in greased pan in 400 degree oven for 30 minutes.
Back to Contents

SMOKED SALMON HASH WITH RED POTATOES AND FENNEL
10 large red-skinned potatoes (about 3 pounds), each cut into 8 wedges 5 Tbs. bacon drippings (from about 12 bacon slices) 1 1/2 tsp. fennel seeds 1 C chopped onion 1 C chopped fennel bulb 1 red bell pepper, cut into strips 6 oz. thinly sliced smoked salmon, cut into strips 2 Tbs. chopped fresh parsley 1 Tbs. chopped fresh tarragon 1 Tbs. chopped fresh dill 1 Tbs. distilled white vinegar 6 to 12 large eggs	Preheat oven to 400°F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes. Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Sauté until vegetables are almost tender, about 7 minutes. Add bell pepper and sauté until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl. Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm. Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash. Serves 6. Bon Appétit December 1996
Back to Contents

SOLE FARCIE AU CRAB
8 skinless, boneless fillets of sole or flounder, about 1 1/4 lb. total weight 1 C crabmeat, lump, picked over 1 egg yolk 2 Tbs. finely chopped parsley 1 Tbs. fine fresh bread crumbs 4 Tbs. melted butter 2 Tbs. finely chopped shallots 1/2 C dry white wine	Preheat broiler. Place four fillets, skin side up, on a flat surface. Sprinkle w s&p. Blend crab, egg yolk, parsley, bread crumbs, s&p in a bowl. Center equal portions of this filling on top of the fillets on the flat surface. Smooth filling over, leaving a slight margin around it. Sprinkle remaining fillets w/ s&p. Arrange them skin side down on top of others. Press lightly around the sides. Rub the bottom of a heat-proof baking dish w/half the butter. Arrange the stuffed fish over it. Sprinkle the shallots around the fish. Melt the remaining butter & brush the fillets w/ it. Pour the wine around the fillets. Place the baking dish on the stove. Bring the wine to a boil & let simmer about 15 minutes. Place under the broiler about seven or eight inches from the heat. As it cooks, watch closely to prevent burning. Turn dish so fish broils evenly. Total time about 6 to 8 minutes.
Back to Contents

SWEET MUSTARD-DILL SAUCE FOR SALMON
3 Tbs. brown sugar 1 Tbs. dry mustard 1 Tbs. brown mustard 3 Tbs. cognac or white vinegar 1 minced garlic clove 1/2 C olive oil 2 Tbs. fresh dill	Combine sugar, mustard, cognac & garlic. Allow to steep 10-20 minutes in blender. Turn blender on whip and add oil drop by drop. Pour out and mix in the dill. Chill & use as a marinade for salmon or a dressing on lox or cooked fish.
Back to Contents

TUNA BUNWICHES
*This is something I make for comfort food in the winter. They're real easy and yummmy.*
1 can tuna 1/3 C mayo 1/4 C diced celery 1/4 C shredded carrots 1 tsp. minced onion 1 pkg. (10) refrigerated biscuits	Mix together first 5 ingredients. Separate biscuits. On floured surface, roll into 5x3" ovals. Spoon tuna onto 4 ovals, leaving small margin around outside. Moisten with water, and fasten remaining 4 ovals on top. Bake on ungreased sheet at 375 degrees for 15 minutes till browned.
Back to Contents

TUNA CRUNCH CASSEROLE
1 Can cream of mushroom soup 1/2 C milk 1 7-oz. can tuna, drained & flaked 2 hard-cooked eggs, sliced 1 C cooked English peas 1/2 C slightly crumbled potato chips	Blend soup & milk in 1-qt. casserole; stir in tuna, eggs & peas. Bake at 350 degrees for 25 minutes. Top w/chips; bake 5 minutes longer.
Back to Contents

TUNA AND COTTAGE CHEESE SANDWICHES
1 C creamed cottage cheese 1 can tuna 1/2C mayo 1/4 C chopped celery 1/4 C minced green onion 5 radishes, diced 1/2 C toasted slivered almonds	Combined ingredients. Spread on toasted muffin halves.
Back to Contents

TUNA NOODLE CASSEROLE
This recipe comes from the Betty , Crocker Cookbook. It does not use Cream of Mushroom Soup, which I personally detest. Instead, the only liquid in it comes from sour cream and milk. Try it - it's a different take on the proverbial tuna noodle casserole.
8 oz. Noodles or elbows 2 cans tuna, well drained 1 1/2 C sour cream (12 oz.) 3/4 C milk 1 1/2 tsp. Salt 1/4 Tsp. Pepper 1/4 C dry bread crumbs 1/4 C grated Parmesan cheese 2 Tbs. butter or margarine, melted	Heat oven to 350 F. Cook noodles or elbows as directed on box. Return drained noodles to kettle; stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into ungreased 2-qt. casserole. Mix bread crumbs, cheese and butter; sprinkle over casserole. If desired, sprinkle paprika on top. Bake uncovered 35 to 40 minutes or until bubbly.
Back to Contents

TUNA SWISS PIE
2 C long-grain rice, cooked 1 Tbs. margarine 1/4 tsp. garlic powder egg white whipped Filling: 1/2 C grated Swiss cheese 12 oz. tuna in water 1 C milk at room temp 2 egg whites whipped 1/2 tsp. salt 1/4 tsp. pepper 1/2 C grated Swiss cheese	Preheat oven to 400. Grease a 9" pie pan. To prepare crust, add margarine, garlic powder, and 1 egg white to hot rice. Spoon rice mixture into pan. Press firmly across bottom and up side of pan to form a crust. Layer 1/2 C cheese and tuna evenly over rice. For filling, combine milk, remaining egg whites, s & p. Pour over tuna mixture. Bake for 30 minutes or till center is set. Top with remaining cheese. Bake 3 more minutes or till cheese has melted.
Back to Contents

WHOLE GRILLED SALMON STUFFED WITH LEMONS AND COCONUT
1 whole salmon, cleaned (can leave head and tail on if desired), about 3-4 lbs. 1 or 2 Fresh lemons sliced very thin shredded coconut	Alternately layer very thinly sliced lemon , butter or margarine, and shredded coconut in the cavity of the cleaned salmon. Do not overstuff. Wrap in heavy duty foil and cook for 20-30 minutes on the grill (steam grilled) until done.
Back to Contents