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Category: Seafood (Page 9 of 14)

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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Oysters & Cavier Recipe

Ingredients:
2 lb Seaweed
18 Oysters, on half shell
2 Scallions
2 oz Black caviar
2 Lemons

Instructions:

Spread seaweed in a flat basket. Arrange chilled oysters in their shells, on the seaweed. Thinly slice scallions into rings. Sprinkle 2 or 3 pieces on each oyster. Top each one with a dab of caviar. Serve very cold, accompanied by fresh, thin sliced lemon wedges.


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Caviar Dill and Purple Onion Recipe

Ingredients:
1/2 cup cream cheese, softened
3/4 cup sour cream
3 oz red or black caviar
1 teaspoon lemon juice
1 tablespoon fresh dill, chopped, OR 1 teaspoon Dried Dill, Crushed
2 teaspoons purple onion, diced
GARNISH: 1 Egg, large, Hard Boiled


Instructions:

Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip.

SUGGESTED DIPPERS: Cucumber, Turnips, Red Bell Peppers Strips.


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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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Oysters a La Catalan Recipe

Ingredients:
Tablespoon butter
2 teaspoons grated edam or parmesan cheese
4-1/4 teaspoons Worcestershire sauce
2 tablespoons cream
Meat of one good sized crab – cut fine
Two dozen oysters

Instructions:

Put the cheese and butter into a double boiler and when melted smooth add the Worcestershire sauce. Mix well and add the cream and then the crab meat. When creamy and boiling hot drop in the oysters. As soon as the oysters are crinkled serve on hot plates.

Serves four.


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Veal with Oysters Recipe

Ingredients:
2 pound veal cutlets
Quart of large oysters

Instructions:

Divide the cutlets into several pieces, cut thin. Put them into a frying-pan, and let them fry awhile.

When the veal is about half done, add to it a quart of large oysters, and season with nutmeg powdered.

Continue the frying till the veal and oysters are thoroughly done. Send it to table in a covered dish.


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Rich Shrimp for Special Occasions Recipe

Ingredients:
2 packages (10 ounces each) frozen chopped spinach
3 tablespoons butter
1 pound mushrooms, sliced
1 small onion, diced
1 bag (14 ounces) frozen, cooked, shelled shrimp (little ones are best)
2 teaspoons liquid beef bouillon concentrate
1-1/2 cups heavy cream
1 cup sour cream
1 cup grated parmesan cheese

Instructions:

Preheat oven to 350 degrees F.

Cook the spinach.

Melt the butter in a heavy skillet over medium heat, and start sauteing the mushrooms and onions. When they start to get limp, break up your frozen shrimp a bit, and add them to the skillet.

When the shrimp are thawed and the onions are quite limp and translucent, scoop out the veggies and shrimp with a slotted spoon, and put them aside in a bowl. Turn up the burner to medium high. A fair amount of liquid will have accumulated in the bottom of the skillet; add the beef bouillon concentrate to it, and oil the liquid until it’s reduced to about one-third of its original volume.

Turn the burner back down to low, stir in the heavy cream, sour cream and parmesan, and just heat it through (don’t let it boil). Stir the shrimp and vegetables back into this sauce.

Drain spinach well by putting it into a strainer and pressing it with the back of a spoon,to make sure all the liquid has been removed.

Grease a casserole and spread half of the spinach in the bottom of it. Put half of the shrimp mixture over that. Repeat the layers with the rest of the spinach and the rest of the sauce.

Bake for 1-1/2 hours.

6 servings.


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Dill Fish with Lemon Sauce Recipe

Ingredients:
4 boneless white fish fillets
2 tablespoons lemon pepper
1-2 tablespoons chopped fresh dill
1/3 cup lemon juice

Lemon Sauce:
2 Tablespoons lemon juice
1/2 cup heavy cream
3 tablespoons butter
2 tablespoons chopped fresh chives

Instructions:

Rinse fish under cold water.

Sprinkle pepper all over fillets and place in a shallow non-metal dish. Combine dill and lemon juice. Pour over fish, cover and refrigerate several hours. Prepare and heat the barbeque before cooking. Just make sure it is nice and hot.

Cook the fish on a hot lightly greased barbecue griddle for 2-3 minutes each side or until the flesh flakes easily with a fork. Serve with Lemon sauce barbecued citrus slices.

To make Lemon Sauce: Simmer the lemon juice in a small pan until reduced by half. Add cream and stir until mixed through. Whisk in the butter a little at a time until it is melted, stir in the chives.


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Dijon Creme in Salmon Rolls Recipe

Ingredients:
1/2 cup mayonnaise
1-1/2 tablespoons dijon mustard
1/3 cup heavy cream
8 large slices smoked salmon
Dash lemon juice

Instructions:

In a medium bowl combine and blend together mayonnaise, mustard, and lemon juice.

Whip cream until soft peaks form and fold into mayonnaise mixture.

Lay salmon slices flat and cut in half crosswise. Place a small portion of mayonnaise mixture on each half slice.

Roll up the salmon and place on a dish lined with a lettuce leaf. Repeat the process until all smoked salmon slices have been filled.

Serves four.


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Salmon Rolls Recipe

Ingredients:
1/4 lb lox
4 oz cream cheese
1 tablespoon lemon juice
1 tablespoon capers

Instructions:

Combine cream cheese with lemon juice and capers. Spread on salmon slices and roll up. Chill and slice in bite size pieces. These are very elegant served with a fancy toothpick in each.

1 net gram of carbohydrate per serving. Makes 16 pieces.


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