Golden Baked Halibut

Ingredients

1 1/2 lb halibut, snapper or cod
-fillets
1 seasoned bread crumbs
1/2 c mayonnaise
1 1/2 ts freshly squeezed lemon juice
1/2 c sour cream or plain lowfat
-yogurt
1 ea egg white, beaten stiff
1/4 c green onion, chopped
1/4 c sliced almonds
1 ds paprika

Instructions

Preparation : Dip fillets into seasoned bread crumbs. Place in shallow
baking dish; set aside. Combine mayonnaise with lemon juice. Add sour
cream, blend well. Gently fold in egg white. Sprinkle fish with onion.
Spoon mayonnaise mixture over top. Sprinkle with almonds and
paprika. Bake at 400 degrees for 20 to 25 minutes or until fish is
opaque and flakes easily. Serves 4 to 6.

Crab with Green Rice

Ingredients

1 cup (rounded) long grain white rice
3 1/2 cups canned tomatillos
1 large bunch cilantro
1 onion (white is best, yellow is OK), chopped
3 poblano chiles, or Anaheim chiles, seeded and chopped
3 garlic cloves
3 tablespoons olive oil
1 1/4 pounds lump crab meat
1 1/4 cups fish stock
1/4 cup dry white wine
salt
sliced scallions (green onions) for garnish

Directions

Put the rice in a heatproof bowl, pour in boiling water to cover and let stand for 20 minutes. Drain thoroughly.

Put the tomatillos in a food processor or blender and process until smooth. Chop half the cilantro and add to the tomatillo puree with the onion, chiles and garlic. Process again until smooth.

Heat the oil in a large saucepan. Add the rice and fry over medium heat for 5 minutes, until all the oil has been absorbed. Stir occasionally to prevent the rice form sticking

Stir in the tomatillos mixture with the crabmeat, stock and wine. Cover and cook over low heat for about 20 minutes or until all the liquid has been absorbed. Stir occasionally and add a little more liquid if the rice starts to stick to the pan. Add salt as required, then spoon into a dish and garnish with the remaining cilantro and the sliced scallions.

Penne With Shrimp Or Kielbasa

Ingredients

3 cups broccoli florets
1/2 cup quality, extra virgin olive oil
1 red bell pepper, diced
1 medium sweet onion, finely diced
1-2 T dried oregano
1/4 cup red wine
2-3 cloves garlic, sliced
1/2 cup oil-packed sun-dried tomatoes, chopped
1 tin whole flat anchovies, chopped
1 lb. med or large shrimp or cooked kielbasa sausage (cubed into small pieces)
1 lb pasta shapes, such as penne, rigatoni or med. shells, cooked al dente
2 T quality, aged balsamic vinegar
2 to 3 T red wine vinegar
10-15 fresh basil leaves, minced
1-2 sprigs fresh rosemary, needles striped from stem
Freshly ground pepper

Preparation:

Cut broccoli into florets and blanch in boiling water for 4 or 5 minutes. Drain and plunge into ice water to stop the cooking. Transfer to large bowl, combining with pasta.

Heat 1/4 cup of the olive oil in large skillet over med. heat.

Add onions and saute until they release their juices, 5-6 minutes.

Add garlic, tomatoes, anchovies and balsamic vinegar and stir for 3 or 4 minutes.

Add shrimp, or sausage, and cook until pink (if shrimp).

Transfer to bowl and combine with broccoli and pasta.

Combine remaining oil, red wine vinegar, rosemary, basil, salt and pepper in a small bowl

Combine with pasta. Yields 6 to 8 servings.

Oil and vinegar amounts can be adjusted to taste. Salt and pepper to taste. (Should be fairly salty already from anchovies).

Penne with shrimp/kielbasa just might be one of the best, and one of the simplest, pastas you've ever tasted.

I would try a sangiovese or Borolo with this one. Join our favorite wine club, American Cellars and every month you will get to try some highly rated wines that are not easily found at your local store. (You have to live in a state where wine shipments to private citizens are allowed.) Thank goodness, Colorado is one!

Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave

Seafood Enchiladas

"These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy."

INGREDIENTS (Nutrition)

* 1 onion, chopped
* 1 tablespoon butter
* 1/2 pound fresh crabmeat
* 1/4 pound shrimp - peeled, deveined and coarsely chopped
* 8 ounces Colby cheese
* 6 (10 inch) flour tortillas
* 1 cup half-and-half cream
* 1/2 cup sour cream
* 1/4 cup butter, melted
* 1 1/2 teaspoons dried parsley
* 1/2 teaspoon garlic salt

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.

3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.

4. Bake in preheated oven for 30 minutes.

Garlic Prawns

Ingredients:

• 500 gm Prawns, large shelled
• 4 tbsp Garlic, crushed
• 5 tbsp Butter
• 5 tbsp chilli and lime salad dressing, lemons or lime juice, maybe used as substitute
• 1 tsp Marjoram
• 1 Big onion, sliced
• Freshly cracked black pepper and ground sea salt to taste

How to make Garlic Prawns:

• Heat pan on stove and melt butter in it.
• Combine onion and garlic with it, cook for about 30 seconds on high flame.
• Add prawns to it, mix well.
• Combine chilli and lime salad dressing or lemons or lime juice with it.
• Sprinkle marjoram over the prawns.
• Add black pepper and sea salt to it.

Prawn Fajitas

Ingredients:

• 200 gm Medium peeled green king prawns
• 8 Flour tortillas
• 1 tbsp Fresh lime juice
• 1-1/2 tbsp Fresh coriander, coarsely chopped
• 1/2 Cup sour cream
• 1 tbsp Olive oil
• 1 Small red onion, halved, thinly sliced
• 1/2 Green capsicum, deseeded, thinly sliced
• 1 Large vine-ripened tomato, finely chopped
• 1/2 Red capsicum, deseeded, thinly sliced
• 1/2 tsp Ground cumin
• 1/2 tsp Mild paprika
• 1/2 tsp Ground coriander
• 1 Large avocado, peeled and chopped

How to make Prawn Fajitas:

• Preheat the oven to 180 degrees C.
• Wrap the tortillas in foil and put it in the preheated oven for about 10 minutes till heated through.
• Remove it from the oven.
• Combine the sour cream, lime juice and fresh coriander in a small bowl, mix well.
• Meanwhile, heat half the oil in a large non-stick frying pan on medium-high flame.
• Add the onion, red and green capsicum and cook, for about 2-3 minutes till onion softens, keep stirring.
• Place it to a bowl.
• Take a pan and heat rest of the oil in the pan over high flame.
• Add the prawns and cook, for about 1-2 minutes till prawns curl and change the colour.
• Combine the onion mixture, tomato, cumin, ground coriander and paprika to the prawns and cook for about 1-2 minutes till aromatic.
• Remove it from the fire.
• Divide the prawn mixture equally among the tortillas.
• Top it with the avocado and a dollop of sour-cream mixture.
• Now fold in half or roll up the tortillas and serve it.

Prawn Pulav

Ingredients:

• 3 Cups prawns (chopped)
• 3 Cups rice
• 1 tsp Turmeric powder
• 3 tsp Tandoori masala
• 2 Garlic flakes
• 1 Ginger
• 4 Chillies
• 1 Onion
• 4 Cloves
• 4 Peppercorns
• 2 Cardamoms
• 2 tbsp Chopped coriander
• 6 Cups water
• Oil for frying
• Salt to taste

How to make Prawn Pulav:

• Wash and clean the prawns.
• Wash and clean the rice.
• Grind garlic, ginger and chillies to make a paste.
• Chop the onions.
• Add chilli powder, turmeric powder, salt and tandoori masala to the cleaned prawns.
• Mix it well.
• Keep the mixture aside.
• Heat the oil.
• Add cloves, peppercorns and cardamoms.
• Mix garlic ginger chilli paste.
• Fry it and chopped onions.
• Fry the onions till translucent.
• Add washed rice and fry for few minutes.
• Now add prawn mixture and fry for few minutes.
• Pour 6 cups of water and cook till rice is properly cooked.
• Adorn with chopped coriander leaves.

Prawn Biryani

Ingredients:

• 450 gms Prawn
• 2 cups Basmati Rice
• 6 Green Chili
• 3/4 cup of Cilantro Leaves
• 2 tbsp Ginger-Garlic Paste
• 1/2 tsp Cumin Seed Powder
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 1 cup Onion (finely sliced)
• 1/2 Tomato (chopped)
• 4 tbsp Cooking Oil
• 1 tbsp Ghee
• Salt to taste
• 3 tbsp Water
• 2 tbsp Coconut Milk

How to make Prawn Biryani:

• Wash the rice and soak it in water for 30 min.
• Drain and cook the rice normally in a rice cooker.
• Add a dash of ghee while cooking the rice.
• Make a fine paste of green chili, cilantro, garlic, ginger and 3 tbsp water. Keep it aside.
• Clean & devein the prawns.
• Marinate them with 1/2 tsp turmeric powder and 1/2 tsp salt.
• Heat oil in a pan and fry the prawns lightly for 3 minutes and keep it aside.
• In the same oil add the sliced onion and fry till light golden brown.
• Add the wet paste, and fry in medium heat for 5 minutes.
• Add rest of the spices and tomatoes and fry in medium heat till oil starts leaving the side of the pan.
• Add the fried prawns and fry for 5 to 10 minutes. Add little water if necessary
• Now grease the serving dish with little bit of ghee and put a layer of rice.
• Put a layer of prawn over it and then again rice.
• Garnish it with fried onions and cilantro leaves.

Lobster Cake

Ingredients:

• 8 Slices white bread
• 4 Eggs (separated)
• 4 Cups cooked lobster (chunks)
• 1 tsp Grated onion
• 1 tsp Worcestershire sauce
• 1/2 tsp Mustard (dry)

How to make Lobster Cake:

• Tear the slices of bread into pieces.
• Pour butter over bread.
• Toss to coat bread.
• Keep it aside for 20 minutes.
• Mix egg yolks, lobster, grated onion, Worcestershire sauce and mustard.
• Mix them well.
• Beat the egg whites and fold into the lobster mixture.
• Make patties from this mixture.
• Heat the butter.
• Cook patties till golden brown colour.
• Lobster cake is ready.

Chilly Prawn

Ingredients:

• 2 Cups prawns
• 2 Onions
• 2 Capsicums
• 2 tsp Pepper
• 1 tbsp Soy sauce
• 2 tbsp Spring onion
• 4 tbsp Maida
• 4 tbsp Corn flour
• 2 Garlic flakes
• 2 Eggs
• 1 Pinch ajinomoto
• Salt to taste
• Pepper and sugar to taste
• Oil for frying

How to make Chilly Prawn:

• Chop the onions, capsicum, green chillies, garlic and ginger
• Clean the prawns.
• Mix maida, corn flour, eggs, salt, pepper and sugar to make a batter.
• Heat the oil.
• Dip the prawn pieces in batter.
• Fry them till reddish brown in colour.
• Drain and keep it aside.
• Heat the oil.
• Add chopped ginger, garlic, chopped vegetables and green chillies one by one.
• Toss them well.
• Now add prawns.
• Mix salt, sugar, pepper, ajinomoto and soy sauce.
• Toss the mixture by adding water.
• Once the mixture is half cooked, add spring onions.
• Mix it well.
• Chilly Prawn is ready.

Prawn Tikka

Ingredients:

• 300 gms Prawns (cleaned)
• 1 tsp Chilli powder
• 4 Garlic flakes
• 4 tsp Lemon juice
• 3 tbsp Sesame seeds
• 1 Bunch coriander leaves
• Salt to taste
• Oil for frying

How to make Prawn Tikka:

• Cut prawns into pieces.
• Grind garlic to make a paste.
• Make a spot horizontally with a knife in the middle.
• Mix lemon juice, salt and garlic paste.
• Put this mixture in the middle of the prawn pieces.
• Keep prawns for drying.
• Grind sesame seeds, chilli powder, salt and coriander leaves to make a paste.
• Put this paste on the prawn pieces.
• Fry these prawn pieces till crisp.
• Serve hot.