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Category: Dinner (Page 17 of 38)

Flounder in Lemon-Dill Sauce Recipe

Ingredients:
3 tablespoons butter
1 tablespoon dill, fresh, chopped
3/4 teaspoon dill weed
1 tablespoon lemon juice
1/4 teaspoon salt
1 green onion, med, thin sliced
1 lb flounder fillets
Lemon slices for garnish

Instructions:

In 10-inch skillet over medium-low heat, heat first 5 ingredients, stirring occasionally, until butter is melted and hot.

If flounder fillets are large, cut into serving-sized pieces. Add flounder to butter mixture in skillet; cover and cook 5-8 minutes, until flounder flakes easily when tested with a fork, basting flounder occasionally with butter mixture in skillet.

Arrange flounder with its sauce in warm deep platter. Garnish with lemon slices.


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Grecian-Style Shrimp Scampi Recipe

Ingredients:
1 cup butter
1 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon rosemary
1 teaspoon oregano
2 tablespoon paprika
4 bay leaves
4 cloves garlic, finely chopped
3 lb jumbo shrimp, peeled & deveined
1 lb feta cheese, crumbled
1 cup pork rind “bread crumbs”
3 oz sherry

Instructions:

Preheat oven to 375oF.

To make scampi sauce: In sauce over low flame, melt butter and add oil, salt, pepper, rosemary, oregano, paprika, bay leaves, garlic and sherry.

Place cleaned shrimp in large baking dish. Cover shrimp with feta cheese and top with breadcrumbs. Pour scampi sauce over shrimp and bake until  shrimp are tender, approximately 25 minutes. Serve over rice or angel hair pasta.


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Lemon and Herb Crusted Swordfish Recipe

Ingredients:
2 Teaspoons chopped lemon zest
2 Teaspoons chopped fresh dill
2 Teaspoons chopped fresh parsley
2 Teaspoons chopped fresh chervil
1 Teaspoon cracked black pepper
2 Teaspoons Dijon mustard
Salt and pepper
2 Each 6 ounce swordfish steaks
1 tablespoon vegetable oil
2 cups cleaned arugula leaves
2 tablespoons olive oil

Instructions:

Rinse and pat dry the swordfish steaks.

In a bowl combine the lemon zest, herbs and pepper. Season the fish with salt and pepper. Lightly brush with mustard on one side. Press coated side into the herb mixture.

In a no stick skillet heat the vegetable oil. Place fish, coated side down into the skillet and cook for 4 minutes, until the crust turns golden. Carefully turn over and cook for 3 more minutes.

While fish is cooking,in a bowl toss the arugula with 1 teaspoon olive oil, season with salt and pepper,to taste. Divide greens between 2 plates. Top with the swordfish onto the arugula, drizzle with remaining olive oil.


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Dublin Lawyer (Lobster) Recipe

Ingredients:
1 fresh lobster/about 2 1/2 lb
3 tablespoons butter
4 tablespoon Irish whiskey
5 oz cream
1 salt and pepper

Instructions:

The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving.

Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored.

Warm the whiskey slightly, then pour it over the lobster and set fire to it.

Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot.


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Lemon-Pepper Tuna Recipe

Ingredients:
4 tuna steaks — 3/4 inch thick
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 Tablespoon oil
1/2 cup chicken broth
1 Tablespoon lemon juice
1 Tablespoon country-style Dijon mustard
1 Tablespoon finely chopped fresh chives

Instructions:

Sprinkle both sides of tuna with salt and pepper.

Heat oil in nonstick skillet over medium-high heat. Add tuna; cook until browned on both sides and just slightly pink in center, about 8 minutes. Transfer tuna to platter.

To same skillet, add chicken broth and lemon juice. Heat to boiling. Remove from heat. Swirl in mustard and chives. Spoon sauce over tuna. Serve immediately.


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Baked Sea Bass with Black Olive Sauce Recipe

Ingredients:
4 Cloves garlic, minced
1 cup Pitted black olives, chopped
1 teaspoon crumbled dried oregano
1 teaspoon crumbled dried basil
2 tablespoons minced parsley
Salt
Freshly ground pepper
1/4 cup olive oil
2 lb Sea bass fillets (4 to 6 ea)
1/2 cup vegetable stock

Instructions:

Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper.

Heat oil in 13×9-inch glass baking dish at 425 degrees 1 minute.

Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, 15 minutes or until done.

To serve, arrange fillets and olive mixture on heated serving plates.

2 grams carbohydrates. Makes 4 servings.


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Crab Cakes

Ingredients:
2 to 2-1/2 cups pork rind crumbs
3 to 4 tablespoons water
2 cups cooked or canned crab (approximately 1 lb.)
1/3 cup minced onion
1/3 cup minced celery
1/3 cup minced green pepper
1 egg, beaten
3/4 cup mayonnaise
1 teaspoon mustard
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon hot pepper sauce
1 tablespoon Old Bay seasoning*
1 tablespoon minced parsley
1/4 teaspoon pepper
1/4 teaspoon salt

Instructions:

Put pork rind crumbs in a large bowl, and mix with enough water to soften them.

Flake the crab, remove any cartilage, and combine with the pork rind crumbs. Add the rest of the ingredients and mix well. Shape into 8 to 10 patties (pack them pretty tightly so they don’t fall apart).

Heat 2 to 4 tbsp. vegetable oil in a skillet, and sauté on each side until golden brown. They can also be broiled.

* Old Bay Seasoning includes celery salt, mustard, red pepper, black pepper, bay (laurel) leaves, cloves, Allspice (pimento), ginger, mace, cardamom, cinnamon and paprika


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Stewed Prawns Recipe

Ingredients:
3 dozen prawns
1 chopped onion
Salt
Pepper
Curry-powder
Stock

Instructions:

Clean and pick 3 dozen prawns.

Heat some drippings in a large saucepan; add the prawns, the chopped onion,salt, pepper and 1 teaspoonful of curry-powder.

Add 1 pint of stock and let simmer half an hour until tender.

Serve with bombay spinach, garnish with fried parsley.


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Terrapin a La Maryland Recipe

Ingredients:
Terrapin
2 ounces sweet butter
1/4 cup sherry wine
1-1/2 cup cream
Two egg yolks
Salt
Pepper
Celery salt
Paprika

Instructions:

Put terrapin in a kettle, cover with boiling salted water. Cook until tender.

Cut a terrapin in small pieces, about one inch long.

Put the pieces in a saute pan with two ounces of sweet butter, salt, pepper, a very little celery salt, a pinch of paprika. Simmer for a few minutes and then add 1/4 cup sherry wine, which reduce to half by boiling.

Then add one cup of cream, bring to a boil and thicken with two yolks of eggs mixed with a half cup of cream. Let it come to a near boil and add half a glass of dry sherry and serve.

You may thicken the terrapin with the following mixture: Two raw yolks of eggs, two boiled yolks of eggs, one ounce of butter. Rub together and pass through a fine sieve.


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Trout with Almonds Recipe

Ingredients:
2 pounds trout fillets
1 lemon cut into 8 wedges
1/4 cup sliced almonds, toasted
1/4 cup fresh parsley, chopped

Instructions:

Preheat the oven’s broiler.

Rinse the fish and dry. Rub the trout fillets with lemon juice from 2 of the lemon wedges. Place the fish on the broiler pan and broil for 3 to 5 minutes until the it is almost done, turning once during cooking time. Broil about 4 to 5 inches from the heating element.

Sprinkle fish with almonds and broil for 1 or 2 minutes more, until the fish flakes with a fork. Sprinkle with the chopped parsley and serve with remaining lemon wedges.

Serves 6


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