Yes!

Ingredients / Directions

Directions:
4 fillets of red snapper
1 cup(s) red wine
1/2 cup(s) cream
green pepper corns
salt
1 tablespoon cornstarch
butter.
Brown fish slightly on both sides
place on plate & keep warm. Bring wine to a boil for 1 minute
add cream and peppercorns stir until boil
add cornstarch stir until sauce starts to thicken. Pour sauce over fish and serve with rice or boiled potatoes.

Um! Yummy!

Ingredients / Directions
2 pounds catfish fillets
cut into 2 inch pieces
1 cup(s) milk
or as needed
1 egg
1/4 cup(s) all-purpose flour
1/4 cup(s) cornmeal
2 teaspoons ground black pepper
2 teaspoons ground mustard
2 tablespoons Cajun seasoning
1 dash pepper sauce
such as Franks? Red Hot? or Tabasco? (optional)
1/4 cup(s) oil for frying
or as needed Soak the fish pieces in milk for at least 30 minutes.
In a small bowl
whisk together the egg and hot pepper sauce. In a separate bowl
stir together the flour
cornmeal
pepper
mustard and Cajun seasoning. Dip fish pieces into the dry mixture
then into the egg
then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side
or until golden brown. Depending on how much and what kind of Cajun seasoning you used
some of the breading may get darker than the rest.
Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

Just do it!

Ingredients / Directions
1/2 cup(s) butter
1 lemon
juiced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried parsley
3 cloves garlic
minced
6 (4 ounce) fillets cod
2 tablespoons lemon pepper Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a medium saucepan over medium heat. Mix in lemon juice
salt
pepper
parsley flakes
and garlic. Bring to a boil. Cook and stir about 10 minutes
until thickened.
Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture
and sprinkle with lemon pepper. Cover with foil.
Bake 15 to 20 minutes in the preheated oven
until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

Yes!

Ingredients / Directions
6 medium potatoes
2 1/2 pounds large mackerel fillets
1 green pepper
sliced
2 tomatoes
sliced
1/4 pound bacon
in 1-inch slices
1 teaspoon paprika
1 cup(s) sour cream Preheat the oven to 400 F. Peel and cut the potatoes into 1/4-inch slices.
Boil them in salted water for 5 minutes; drain and scatter over the bottom of a large buttered baking dish.
Make slashes in the mackerel about 3/4 inch apart and insert in each one a slice of green pepper
tomato
and bacon.
Place the fish over the potatoes
sprinkle with paprika and bake for 20 minutes.
Spread with sour cream and bake 5 minutes more.

Check out the travel channel!

Ingredients / Directions
1/2 pound frozen puff pastry
thawed
an egg wash made by beating together 1 large egg and 1 teaspoon water
1/3 cup(s) sour cream or cr?me fra?che
1 ounce black caviar
3 tbsp minced fresh chives On a floured surface roll out the puff pastry 1/8 inch thick and with a 3-inch star-shaped cutter cut out 8 pastry stars.
Transfer the stars to a lightly greased baking sheet
brush the tops with the egg wash
being careful not to let the wash drip down the sides
and bake the stars in the middle of a preheated 400?F. oven 12 to 15 minutes
or until they are puffed and golden.
Transfer the stars to a rack and let them cool completely. With a sharp small knife carefully split the stars in half horizontally to form a total of 16 stars
leaving the bottoms cut sides up and the tops cut sides down. Just before serving
spoon about 1 teaspoon of the sour cream onto each star
divide the caviar among the stars
and sprinkle the hors d”oeuvres with the chives.

Try this one!

Ingredients / Directions
2 tbsp olive oil
2 large onions
sliced into rings
3 garlic cloves
chopped
2 large zucchini
cut into sticks
3 tbsp fresh thyme
stalks removed
8 sardine fillets or about 2 1/4 pounds sardines
filleted
1 cup(s) grated Parmesan cheese
4 eggs
beaten
2/3 pint milk salt and pepper Heat 1 tbsp of the olive oil in a skillet. Add the onion rings and chopped garlic and saute for about 2-3 minutes.
Add the zucchini to the skillet and cook
stirring for about 5 minutes
or until golden.
Stir 2 tbsp of thyme into the mixture.
Place half the onions and zucchini in the base of a large ovenproof dish. Top with the sardine fillets and half the grated Parmesan cheese.
Place the remaining onions and zucchini on top and sprinkle with the remaining thyme.

All good!

Ingredients / Directions
4 halibut steaks
5-6 oz. each
3 teaspoon olive oil
1 teaspoon basil
1 teaspoon paprika
2 tbsp butter

Sauce:
1 sm. onion
chopped
1 clove garlic
chopped
4 oz. fish or chicken broth
Pinch of nutmeg
1 lemon
sliced for garnish
4 oz. wine
red or white
1 cup(s) peeled tomatoes
chopped
2 tbsp chopped parsley
Salt and pepper to taste Marinate halibut steaks in basil
paprika and butter. Heat the butter and saut? the onion until light brown.
Add the rest of the ingredients
except the lemon and parsley
simmer for 10 minutes over a medium heat
stirring occasionally.
Meanwhile
heat another fry pan with no oil. When hot
place the halibut steaks in the pan and cover with a lid. Cook for 4 minutes on each side
turning once
add the sauce and parsley
bring to a boil. Serve in a platter garnished with lemon slices

Outstanding!

Ingredients / Directions
2 avocados
1/2 lb crabmeat
1 ds hot pepper sauce
1/4 cup(s) minced celery
Mayonnaise
Lemon juice
Salt and pepper to taste
Shredded lettuce
4 hard cooked eggs; chopped
4 anchovy fillets
4 strips pimiento
1 lemon; cut in 4 wedges
1 tomato; cut in 4 wedges
Black olives
Parsley sprigs

Herbed Mayonnaise Dressing:
1 cup(s) mayonnaise
1 ds tarragon
1 ds chervil
2 tbsp chopped chives
2 tbsp tomato puree Combine 1 cup(s) mayonnaise
tarragon
chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside.
To make salad
cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce
celery and enough mayonnaise to moisten.
Season to taste with lemon juice
MSG
salt and pepper. Place avocado halves on shredded lettuce
fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies
pimiento strips
lemon and tomato wedges
olives and parsley. Serve dressing on side.

Wow!

Ingredients / Directions
2 salmon steaks about 10 oz each
Splash of lemon juice
2 garlic cloves
crushed
1 teaspoon dried tarragon
crushed
2 shallots
coarsely chopped
1 tomato
coarsely chopped
1 ripe mango (about 6 oz of flesh) chopped
2/3 cup(s) fish stock or water
1 tbsp ginger syrup
2 tbsp butter
Salt and freshly ground pepper to taste Place the salmon steaks in a shallow dish and season with the lemon juice
garlic
tarragon and salt and pepper. Set aside in the fridge to marinate at least 1 hour(s).
Meanwhile
place the shallots
tomato
and mango in a food processor or blender
blend until smooth. Add fish stock or water and the ginger syrup
blend again and set aside.
Melt butter in a frying pan and saute the salmon steaks for about 5 mins on each side.
Add mango puree
cover and simmer until salmon is cooked.
Transfer the salmon to warmed serving plates. Heat the sauce through
adjust the seasoning o taste and pour over salmon. Serve hot.

Um! Yummy!

Ingredients / Directions
8 tbsp butter
1 tbsp chopped shallot or onion
36 small clams in the shell
1 cup(s) dry white wine
3 tbsp flour
1/2 cup(s) heavy cream
6 drops Tabasco
2 teaspoon finely chopped parsley
1 cup(s) fresly made bread crumbs
1/2 cup(s) grated Parmesan cheese Melt 5 tbsp of the butter in a large saucepan
add the shallot or onion and stir over low heat for 5 minutes. Add the clams and wine
cover
and cook until the shells open
15 minutes.
Remove the clams from the shells and chop them. Save the shells. Preheat the oven to 400 F. Melt the remaining 3 tbsp butter in a saucepan. Blend in the flour and cook 1 minute. Slowly add 1/2 cup(s) of the clam liquid and the cream
and stir until the sauce is smooth.
Add the clams and Tabasco and stir constantly until the sauce is thickened. Remove from the heat
add the parsley
and spoon the clams and sauce back into the shells.
Mix the bread crumbs and cheese and sprinkle on each clam. Bake for 15 minutes or until the crumbs are lightly browned.