20 buttery round crackers, crushed
black pepper to taste
1 teaspoon garlic powder
1 pound sea scallops, rinsed and drained
1/2 cup butter, melted
1/4 cup dry white wine
1/2 lemon, juiced
1 tablespoon chopped fresh parsley, for garnish
Preheat oven to 350F. Lightly grease an
8x8 inch baking dish. Combine crushed crackers, black pepper and garlic
powder in a small bowl. Press scallops into mixture so that they are evenly
coated, and place them in the greased baking dish. In a separate bowl,
mix together melted butter, wine and lemon juice; drizzle mixture over
scallops. Bake in preheated oven until scallops are lightly browned, about
Garnish with chopped parsley.
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1-1/2 cups white wine
1-1/2 pounds large shrimp - peeled and deveined
1-1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1-1/2 cups crabmeat
1-1/2 pounds cod fillets, cubed
Over medium-low heat melt butter in a large stockpot,add onions,
and parsley. Cook slowly, stirring occasionally until onions are soft.
tomatoes to the pot (break them into chunks as you add them). Add chicken
broth, bay leaves, basil, thyme, oregano, water and wine. Mix well.
and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir
in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7
minutes until clams open. Ladle soup into bowls and serve with warm, crusty
Flounder With Orange Butter
3½ lbs. flounder
3 tbsp. white wine
3 tbsp. lemon juice
3 tbsp. butter
3 tbsp. parsley
1 tsp. black pepper
2 tbsp. orange zest
½ tsp. salt
½ cup chopped scallions
1. Preheat oven to 325F.
2. Sprinkle flounder with salt and pepper.
3. In large baking dish coat the bottom and place fish single
Sprinkle orange zest on top of the flounder. Melt remaining butter
small pan. Add the parsley and scallions to the butter and pour
flounder. Then pour in the white wine.
4. Place in oven and bake for 10-15 minutes. When cooked
pour the juices into server and everyone can have extra juice.
4 (4 ounce ) filets salmon
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons thinly sliced green onion
1-1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/8 teaspoon salt
Whisk together peanut oil, soy sauce, balsamic vinegar, green
garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt.
fish in a glass dish, and pour marinade over all. Cover with plastic
and refrigerate for 4 to 6 hours.
Preheat barbecue or gas grill. Oil the grill rack, and adjust
height to 5 inches from coals. Remove salmon from marinade, and place on
grill. Grill for 10 minutes per inch of thickness, measured at thickest
part, or until fish just flakes when tested with a fork. Turn halfway through
Lemon Pepper Pasta Seafood
1 (8 ounce) package lemon pepper linguine
4 tablespoons olive oil
2 tablespoons chopped garlic
1 tablespoon lemon pepper
1 pound medium shrimp - peeled and deveined
1/2 cup grated Parmesan cheese
Bring a large pot of salted water to boil, add pasta and boil
until al dente; drain well. Return the pasta to the pot it was boiled in.
In a medium-size skillet, saute olive oil, garlic, lemon pepper
shrimp together. saute until shrimp is finished cooking (when it turns
pink). Add the shrimp mixture and Parmesan cheese to the pasta; toss until
3 lbs. crabmeat
3 large egggs, beaten
3 cups bread crumbs
3 tbsp. mustard, any kind
½ cup mayonaise
2 tbsp. horesradish, prepared
½ cup oil
1 tsp. lemon rind
3 tbsp. lemon juice
2 tbsp. parsley
½ tsp. cayenne pepper
½ tsp. baking powder
2 tsp. fish seasoning
1. In medium bowl combine all ingredients except oil. Shape
2. In fry pan heat oil and cook patties for 3-4 minutes on each
until golden brown. Place on paper towel as they are done to
soak up some
of the excess oil.
3. Serve as first course or as main course with large salad.
Oysters With Shallot Butter
4 garlic cloves, minced
1 lb. softened butter
½ green pepper, minced
½ red pepper, minced
¼ cup shallots, minced
¼ cup chives, chopped
1. Open the oysters and place on large cookie sheet or baking
2. In small bowl combine parsley, paprika, chives, shallots,
green pepper, butter and garlic.
3. Spoon or spread on the shallot butter over each oyster. Sprinkle
Romano or Parmesan Cheese.
4. Bake for 20 minutes or until browned and piping hot.
1 lb. crabmeat
1 lb. shrimp
¼ cup Parmesan Cheese
¼ cup bread crumbs
¼ cup chopped shallots
1 stick of butter
1 tsp. salt
½ tsp. pepper
½ cup flour
2½ cups milk
1 cup of sherry
1. In large skillet saute seafood and shallots in 8 tbsp. of butter.
in sherry, all but 4 tbsp. Add salt and pepper.
2. In another skillet melt remaining butter. Add in flour
to make paste.
Add in the milk and remaining sherry. Stir until smooth.
3. Now combine in large bowl seafood mixture and sauce.
Pour into small
individual ramekins (8) or large casserole dish.
4. Sprinkle top of casserole with parmesan cheese and bread crumbs.
5. Bake at 400F for 30 minutes.
Shrimp Scampi With Fettucine
2 lbs. fettucine
4 lbs. shrimp, cooked and deveined
1 large onion, finely chopped
½ cup parsley
2 tsp. worcestershire sauce
1 tsp. tarragon
¼ cup lemon juice
8 garlic cloves, chopped finely
1 cup butter
¼ cup paprika
1. In large fry pan heat butter. Add onion and garlic and
tender. Add in tarragon, lemon juice and worcestershire sauce.
boil and reduce heat.
2. Add in shrimp and stir constantly for 2-3 minutes. Pour
baking dish and sprinkle paprika on top. Broil for 3 minutes
or until all
bubbly. Make sure not to burn.
3. Cook fettuccine in ½ cup salted water. When cooked
toss with olive oil.
4. Serve scampi with fettuccine on the side.
Swordfish With Chopped Tomatoes
8 5-6 oz. swordfish steaks
2 sticks of butter
1½ tsp. garlic powder
2 tsp. dried red pepper flakes
¼ cup chopped scallions
¼ tsp. salt
¼ tsp. pepper
3 cups chopped tomatoes
¼ cup rice vinegar
½ cup olive oil
1 cup chopped scallions
¼ tsp. salt
¼ tsp. pepper
1. To make the sauce combine all sauce ingredients
and refrigerate or leave
at room temperature.
2. In medium shallow bowl combine melted
butter, red pepper flakes, garlic
powder, scallions, salt and pepper.
3. Place swordfish into this mixture covering
all sides. Coat well.
4. Heat large saute pan until smoking.
5. Place swordfish on saute pan and cook
for 1-2 minutes on each side.
6. Place one piece of fish on each plate
and top with the chopped tomato
7. This can be served with salad for a
light dinner or can be served with
rice or potato dish, vegetable and salad.