Fish

* Exported from MasterCook *
"Grilled" Glazed Tuna Steaks
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/3 cup dry sherry
1 tablespoon minced gingerroot
1 tablespoon low sodium soy sauce
1 teaspoon honey
10 milliliters garlic minced
1 pound tuna steaks cut into 4
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure.
Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place
Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade over tuna. Cover & Chill
2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch.
Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With
Thickest Portions To The Outside. Microwave Uncovered At High For 2 Min. Turn
Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand
Covered 2 Min. Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)
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Baked Catfish Fillets With Horseradish Sauce
Recipe By :
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1 1/2 pounds catfish fillets
1 tablespoon lemon juice
egg whites
2 tablespoons sour cream
1 tablespoon grated onion
1 clove garlic
1/4 teaspoon dry mustard
1/4 teaspoon white pepper
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
4 teaspoons prepared horseradish
Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon
juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream,
onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top
of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer
glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in
flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white
pepper. Cook and stir over medium heat until mixture is bubbly and slightly
thickened. Serve over fish.
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Baked Flounder In Wine Sauce
Recipe By : Possum Kingdom Lake Cookbook

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2 Pounds Flounder Fillets -- fresh or frozen
1 1/2 Teaspoons Salt
1 Dash Pepper
3 Tomatoes -- sliced
1/2 Teaspoon Salt
1 Dash Pepper
2 Tablespoons Butter -- melted
2 Tablespoons Flour
1/2 Cup Skim Milk
1/2 Cup Dry White Wine
1/2 Teaspoon Basil -- crushed
Chopped Parsley
Thaw frozen fillets. Skin fillets.
Sprinkle on both sides with salt and pepper. Place fillets in a single layer in a
greased baking dish, 12x8x2 inches.
Arrange tomatoes over top of fillets. Sprinkle with salt and pepper.
Blend flour into butter.
Add milk gradually and cook until tick and smooth, stirring constantly. Remove
from heat and stir in wine and basil.
Pour sauce over top of tomatoes.
Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes
easily when tested with a fork.
Sprinkle with parsley.
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Acbyron's Tuna Cakes
Recipe By :
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3/4 cup celery -- chopped
3/4 cup onion -- chopped
2 tablespoons cream cheese
2 teaspoons lemon juice
1/8 teaspoon red pepper
1/3 cup breadcrumbs
1 teaspoon dried dill
1 can tuna -- in water
8 ounce can)
1 egg white
-----dill tartar sauce-----
2 tablespoons mayonnaise
1 tablespoon plain yogurt
1 tablespoon onion -- chopped
1 tablespoon cucumber -- chopped
1 teaspoon dill -- dried
1 teaspoon lemon juice
Coat skillet with cooking spray, heat over medium high heat. Saute celery and onion
til tender. Place in a bowl with cream cheese and lemon juice and red pepper. Add
breadcrumbs and dried dill, tuna and egg white. Divide into 8 equal portions. In
a skillet over medium high heat, cook 4 cakes, 2 minutes on each side. Repeat at
remaining 4 cakes. Combine sauce in small bowl. Serve with tuna cakes.
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"Stedda" Tuna
Recipe By :
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1 celery stalk
1 large carrot -- peeled
2 tablespoons onion -- minced
1 tablespoon green onion -- minced
1/2 cup fresh parsley -- chopped
1/4 cup fresh dill -- chopped -- or--
2 tablespoons dried dill
1 cup thick tahini
1/3 cup lemon juice
2 tablespoons soy sauce
2 teaspoons kelp powder
In a food processor or by hand, chop celery, carrot, onion and green onion, parsley
and dill until fine. Transfer into a medium bowl and set aside. By hand or in a
food processor or blender, puree the tahini, lemon juice and soy sauce with 1/2
boiling water. Add tahini mixture to chopped vegetables. Thoroughly combine by
briskly beating with a fork. Add a little water, if mixture is too thick, then add
kelp powder. Yields 2 cups. NOTE: Thick tahini like peanut butter is preferable.
If you can only get the watery variety, cut down on the water you add.
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Baked Red Snapper

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4 Pounds Red Snapper -- dressed
1 1/2 Teaspoons Salt
Sour Cream Stuffing -- see Recipe
2 Tablespoons Oil
Thaw frozen fish. Clean, wash and dry fish.
Sprinkle inside and out with salt.
Stuff fish loosely.
Close opening with small skewers or toothpicks.
Place fish in well greased baking pan. Brush with fat.
Place fish in moderate oven, 350 degrees, for 40 to 60 minutes or until fish flakes
Baste occasionally with fat.
Remove skewers.
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Batter-Dipped Fish

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2 Eggs
2/3 Cup Milk
1 Cup Flour -- sifted
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Tablespoons Vegetable Oil
2 Pounds Fish Fillets
Beat eggs in small bowl 1 minute.
Add milk and beat 1 minute more.

Sift flour, baking powder and salt together; add to milk mixture.
Add oil and beat until blended.
Dip fish into batter; allow to drain slightly.
Fry in oil preheated.
Drain on paper towels.
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Baked Tuna Stuffed Potatoes
Recipe By :
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8 large baking potatoes
2 tablespoons oleo
2 cans tuna; (7 oz.) -- drained
1 tablespoon onion -- grated
1 tablespoon parsley -- chopped
1 can cheddar cheese soup
1/4 teaspoon paprika
2 drops tabasco sauce
1/4 teaspoon salt
4 slices american cheese -- halved
Wash potatoes and rub skins all over with oleo. Prick with fork. Bake on oven rack
in preheated 400 F. oven for 1 1/2 hrs. or until tender. Combine tuna onion,
parsley, soup, paprika, Tabasco sauce and salt. Toss with fork to break up tuna and
blend well. Remove 1" slice from top of each potato. Scoop out inside of potatoes,
leaving shell. Add potatoes to tuna mixture, tossing to mix well. Spoon lightly
into potato shells, mounding high. Top each with 1/2 slice of cheese. Return to
oven until cheese melts. Serves 8.
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Fillet Of Soul With Champagne
Recipe By : The Times Magazine, Nov. 13, 1978

Categories :
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14 tablespoons butter
12 sole fillets -- thick
salt
pepper
1 small onion -- finely chopped
1 1/2 cups champagne
6 tablespoons cream -- fresh
4 egg yolks
Put 1 or 2 tablespoons butter in a large, flat skillet or heatproof baking dish.

Melt. Add fillets of sole. Sprinkle with salt, pepper and onion. Pour in
champagne. Bring slowly to a boil. Reduce heat and simmer gently for 6 to 8
minutes or until tender.
When cooked, remove fillets from broth very carefully, using a wide spatula. Try
not to break fillets. Place fillets in serving dish and keep warm in a low oven.
Put remaining butter in pan with cooking liquid. Melt.
Use a wire whisk or wooden spoon to mix the cream and egg yolks together. Then
blend into the butter mixture, stirring constantly. Heat sauce but do not boil.
Pour over warm fillets and serve.
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Fillet Of Fish A L'orange
Recipe By :
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6 small chopped green onions
1/2 pound fresh mushrooms, sliced
1 pound flounder
1/4 teaspoon salt & pepper
1/2 teaspoon dried whole italian seasoning mix
2 tablespoons olive oil
1/4 teaspoon soy sauce
1/2 cup white wine
1/4 cup orange juice
3 tablespoons curacao liqueur
1 paprika
2 tablespoons minced parsley
Layer half of each of green onions and mushrooms in a greased 9-inch baking dish.
Add fish, and sprinkle with salt, pepper and Italian seasoning. add remaining
onions and mushrooms. Combine olive oil and next 4 ingredients, pour over
vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque.
Sprinkle with paprika and parsley.
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Fettuccine With Tuna Sauce
Recipe By :
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1 red onion; md -- sliced
1 garlic clove -- minced
1/2 cup regular margarine
6 1/2 ounces tuna in water; drain -- flake
1/4 teaspoon black pepper
8 ounces fettuccine; cooked -- drained
3 cups red leaf lettuce -- torn
In a medium skillet, over medium heat, cook the onion and garlic in the margarine
for 2 minutes. Add the tuna and pepper; cook and stir for an additional 2 minutes
more. In a large bowl, toss the hot fettuccine with the tuna sauce and lettuce
until well mixed.
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Fast Cat Broil
Recipe By :
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2 pounds skinless catfish fillets -- or other fish
-- fillets
1/4 cup garlic French dressing
3 tablespoons soy sauce
3/4 teaspoon ground ginger
Lime slices
Thaw frozen fillets.
Place fillets in a single layer, skinned side down, on a bake and serve platter,
16x10 inches.
Combine French dressing, soy sauce and ginger. Pour sauce over fillets and let
stand 10 minutes.
Broil about 4" from source of heat for 10 to 15 minutes or until fillets flake
Baste once during broiling with sauce in pan.
Garnish with lime slices.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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Dilly Trout
Recipe By :
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2 pounds pan-dressed trout or other small -- fresh or frozen
-- pan-dressed fish
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup butter or margarine
2 tablespoons dill weed
3 tablespoons lemon juice
Thaw frozen fish. Clean, wash, and dry fish.
Cut fish almost through lengthwise and spread open.
Sprinkle with salt and pepper.
Melt butter in a 10" fry pan. Add dill weed.
Place fish in a single layer, flesh side down, in the hot dill butter.
Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes

longer or until fish flake easily when tested with a fork.
Place fish on a warm serving platter. Keep warm.
When all the fish have been fried, turn heat very low and stir in lemon juice.
Pour sauce over fish.
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Deep-fat Fried Fish
Recipe By :
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1 1/2 pounds fish fillets
6 tablespoons fresh lemon juice
1 medium onion -- grated
1 cup unsifted flour -- all-purpose
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
Beer Batter:
1 cup unsifted flour -- all-purpose
1 tablespoon salt
1 tablespoon paprika
12 ounces beer
salad oil -- for frying
Place fish in lemon juice, sprinkle with grated onion and marinate for 30 minutes.
Combine flour, salt, paprika and pepper.
In the medium bowl combine ingredients for beer batter; stir with wire whisk until
light and frothy.
Dredge fish in flour mixture then coat in beer batter. Deep fry in salad oil at
375 degrees until brown and crisp. Remove with slotted spoon. Drain on paper
towels.
Serve immediately. Makes 4 to 6 servings.
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Creamed Tuna & Peas/English Muffins
Recipe By :
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3 tablespoons all-purpose flour
1/8 teaspoon salt -- optional
1 dash white pepper to taste
1 bay leaf
2 cups skim milk
1 teaspoon dry sherry -- optional
10 ounces frozen peas -- 1 package
12 1/2 ounces tuna, canned -- water packed
drained and rinsed
4 whole-grained english
muffins -- split and lightly
toasted
In a small saucepan, heat oil over medium heat. Add flour, salt, pepper and bay
leaf, stirring constantly, 1 minute. Gradually add milk and sherry, stirring
constantly, until mixture thickens, 2 to 3 minutes. Remove from heat and discard
bay leaf. Meanwhile, cook peas half as long as stated on the package; drain. Flake
tuna with a fork. Add peas and tuna to sauce and mix well. Heat thoroughly. Place
3/4 cup mixture over each split English muffin and serve immediately. Nutrient
Analysis: Calories 410.05 kcal; Protein 35.33gm; Carbohydrate 43.01gm; Total Fat
11.33gm; Saturated 1.82gm; Polyunsaturated 5.61; Monounsaturated 3.16 3.16gm;
Cholesterol 58.42mg; Sodium 357.93gm;
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Creamed Tuna
Recipe By :
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1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 can tuna fish (drained)
1. To make white sauce; melt butter, blend in flour, salt and pepper. Mix until
smooth. Gradually stir in milk and heat while stirring constantly. Heat until
mixture boils and thickens.
2. To sauce add drained tuna fish. Stir until well mixed and thoroughly heated.
Serve over mashed potatoes, rice, toast, etc, with vegetables if desired.
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Grilled Salmon & Cheddar Sandwiches
Recipe By :
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1 pound salmon; 1 cn
1 teaspoon onion; grated
10 ounces cheddar; md, *
1/4 cup mayonnaise
* Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on
thick slices of French bread and top with a slice of cheddar cheese. Add a top
slice of bread and butter both sides of the sandwich generously. Grill until
brown, then turn and brown the other side, and the cheese is melted. Serve hot.
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Grilled Salmon
Recipe By :
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6 medium salmon steaks
1/3 cup olive oil
1 cloves garlic, crushed
1/2 cup chopped parsley
1/4 teaspoon dried dill weed
1 teaspoon salt
1 cup fine dry bread crumbs
1/4 cup butter or marg., softened
Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley,
dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks
with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily
when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon
steak. Return to broiler and broil 1 or 2 minutes or until lightly browned.
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Good Habit Tuna Melt
Recipe By :
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1/4 cup drained, flaked -- water-packed
tuna
1 tablespoon diced celery and red
onion
1 tablespoon diet mayonnaise
3/4 teaspoon prepared mustard
1 dash oregano
salt and pepper to taste
1 slice whole grain bread
1 ounce sliced low-fat mozzarella
cheese
1. Preheat broiler. 2. In small bowl combine tuna, celery, red onion, mayonnaise
and mustard. 3. Add seasonings. Mix well. 4. Toast bread and spread with tuna
mixture. Top with cheese. (If desired, cut into narrow slices and weave) 5. Broil
until tuna is hot and cheese has melted. DEAL-A-MEAL CARDS USED: 1 Bread 2 Meat 1
Fat 225 Calories
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Furled Fillets
Recipe By :
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1 pound fresh or frozen fish fillets
Salt
Pepper
1 package cornbread stuffing
1 tablespoon melted butter
1 tablespoon lemon juice -- freshly squeezed
Paprika
1 can shrimp soup -- (10 1/2 oz.)
1 can sweet peas -- drained ( 8 1/2
-- oz.)
1/4 cup chopped pimiento -- well drained
Shrimp for garnish
Thaw frozen fillets. Separate fillets and divide in 4 serving size portions.
Prepare stuffing mix and spread about 1/4 cup on each serving. Roll up fillets
and secure ends with wooden picks.
Place fillets in well-greased baking dish and brush with mixture of butter and
lemon juice; sprinkle with paprika.
Spoon remainder of stuffing mix around fillets in dish.
Bake in preheated 350 degree oven 25 minutes or until fish flakes easily when
tested with fork.
Place shrimp soup in small saucepan over medium heat.
Add peas and pimiento to soup and heat thoroughly.
Serve sauce over individual servings of fillets and cornbread.

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Fresh Tuna In A Lemon-Caper Sauce
Recipe By :
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2 pounds tuna steaks -- 1-inch
vegetable oil
2 cloves garlic -- minced
1/2 cup lemon juice -- fresh
2 tablespoons capers -- minced
Brush tuna steaks with oil and broil or grill them until cooked through, about 5
minutes on each side. Meanwhile heat the butter in a frying pan and slowly saute
the garlic and onion until softened, about 5 minutes. Stir in the lemon juice and
capers and cook for 1 minute. Spoon the sauce over the tuna and serve immediately.
VARIATION: Tuna with Lime juice. Omit the capers. Substitute 1/4-1/3 cup freshly
squeezed lime juice for the lemon juice and add 1/4 teaspoon good-quality soy sauce
and a dash of cayenne pepper.
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Fresh Tuna And Peas
Recipe By :
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16 ounces green peas -- frozen
1/4 cup olive oil
1 small onion -- finely chopped
1 clove garlic -- finely chopped
1 tablespoon parsley, fresh -- chopped
28 ounces tomatoes -- pear shaped
2 pounds tuna steaks -- cut in 1" cubes
1/2 teaspoon salt
1/2 teaspoon pepper
Rinse peas under cold water to separate. Drain. Heat oil in 12" skillet over med.
high heat. Saute onion, garlic and parsley in oil. Stir in peas. Cook, uncovered,
over med. heat 4 minutes. Stir in tomatoes, tuna, salt and pepper. Break up
tomatoes. Cover and cook 20 min. or until fish flakes easily with fork.
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Fresh Tuna (Aku) Portuguese Style
Recipe By :
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1/2 cup vinegar
1/2 cup water
10 milliliters garlic -- crushed or minced
1/2 teaspoon msg
1 1/2 pounds fresh tuna (aku in Hawaii)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup oil
flour (in shaker)
Mix together, vinegar, water, garlic and MSG. Pour over fish slices, and let stand
for 1 hour. Spoon marinade over fish occasionally. Remove fish from marinade and
pat dry with paper towels. Heat oil in frying pan. Sprinkle filets with salt,
pepper and flour. Cook in oil until lightly brown. Serve with Sour Dough French
bread. Use stale bread as fresh bread will be soggy. Pour the remaining oil from
fry pan. Add the left over marinade and bring to a boil. Dip pieces of bread in
marinade.
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Marinated Redfish
Recipe By :
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1 pound redfish fillets -- or other fish
-- fillets
1/2 cup soy sauce
2 tablespoons lemon juice -- fresh
2 cloves garlic -- minced fine
1 teaspoon grated fresh ginger
1 teaspoon Worcestershire sauce
Salt
Pepper
Cinnamon
Place fish fillets in shallow baking dish.
Combine soy sauce, lemon juice, garlic, ginger and Worcestershire sauce. Pour
over fish and let soak in the dish in refrigerator for 2 hours or overnight.
Do not drain.
Remove from refrigerator, sprinkle with salt, pepper and cinnamon.
Bake at 350 degrees for approximately 20 minutes, until fish flakes easily when
tested with a fork.
NOTE: If baking dish is not temperature proof, bring to room temperature before
placing in oven.
MC Formatted using MC Buster & SNT on 4/10/98
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Macaroni And Cheese With Tuna
Recipe By :
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1 package elbow macaroni(7oz)
1 cup diagonally sliced celery
1/2 cup pimiento-stuffed olives
1 can tuna -- drained(9 1/2oz)
2 tablespoons grated onion
2 teaspoons salt
1/4 teaspoon ground pepper
3 cups shredded american cheese
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup dairy sour cream
1 cup dry white wine
1 tablespoon butter or margarine
Cook macaroni as directed on package; drain and rinse. Stir celery and olives into
macaroni. Heat oven to 375:. Place half of the macaroni mixture in ungreased baking
dish, 13 1/2x8 3/4x1 3/4 inches. Mix tuna, onion, 1 teaspoon salt, 1/4 teaspoon
pepper and the cheese. Sprinkle macaroni mixture with half of the una mixture;
repeat. Melt 2 tablespoons butter in 2-quart saucepan over low heat; stir in flour,
1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, stirring constantly,
until mixture is smooth and bubbly. Remove from heat. Stir in sour cream and wine.
Heat to boiling, stirring constantly. Pour over tuna mixture; dot with 1 tablespoon
butter. Cover with aluminum foil and bake 30 minutes. Uncover; bake until golden,
about 15 minutes.
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Linguine Tuna Salad

Recipe By :
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7 ounces linguine -- broken in half
1/4 cup lemon juice
1/4 cup vegetable oil
1/4 cup green onions -- chopped
2 teaspoons sugar
1 teaspoon italian seasoning
1 teaspoon seasoned salt
12 1/2 ounces (1 cn) tuna -- drained
10 ounces (1 pk) frozen green peas
2 tomatoes -- chopped
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Light And Easy Picante Fish
Recipe By :
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1 1/2 cups fresh mushrooms
1 medium green or red sweet pepper -- seeded and cut into
-- 1" pieces
1 small onion -- halved and sliced
2 tablespoons chicken broth or water
4 fish fillets -- 3/4 inch thick
1/2 teaspoon dried oregano -- crushed
1 cup picante sauce or salsa
2 tablespoons grated Parmesan cheese
In a 1 1/2 quart microwave-safe casserole combine mushrooms, pepper, onion, and

broth. Micro-cook, covered, on 100% power (high) 5 to 6 minutes or till tender,
stirring once.
In an 8x8x2 inch microwave-safe baking dish place fish fillets in a even layer.
Micro-cook, covered, on high 4 to 5 minutes or till fish flakes easily with a fork.
Drain juices. With a slotted spoon, place vegetables atop fish; sprinkle with
oregano.
Spoon salsa over vegetables. Micro-cook, uncovered, 1 to 2 minutes or till heated
through.
Sprinkle with Parmesan cheese.
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Key Lime Mullet
Recipe By :
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2 pounds mullet fillets -- or other fish
-- fillets
1 teaspoon salt
1 dash pepper
1/4 cup lime juice
3 tablespoons butter or margarine -- melted
Paprika
Lime Wedges
Skin fillets and cut into serving size portions.
Place fish in a single layer in a shallow baking dish.
Pour lime juice over fish and let stand for 30 minutes, turning once. Remove
fish, reserving juice.
Place fish on a well greased broiler pan.
Combine butter and juice.
Brush fish with butter mixture and sprinkle with paprika.
Broil about 4" from source of heat for 8 to 10 minutes or until fish flakes easily
when tested with a fork.
Serve with lime wedges.
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Individual Tuna Pizza
Recipe By :
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1 8" flour tortilla
1/4 cup pizza sauce
1 can tuna chunks
1/4 cup sliced mushrooms
1/4 cup tomato -- sliced
2 green pepper rings -- halved
1/4 cup mozzarella cheese -- shredded
Preheat oven to 375F. Place tortilla on a small baking sheet. Bake for 5 minutes,
or until tortilla begins to crisp. Spread sauce to 1/2 " of edge. Sprinkle tuna and
mushrooms, and tomato over tortilla. Arrange bell pepper half-rings on top.
Sprinkle cheese over pizza. Bake for 8 to 10 minutes more or until heated through.
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Impossible Tuna Pie
Recipe By :
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6 1/2 ounces tuna -- drained
1 cup sharp am. cheese -- shredded
3 ounces cream cheese -- cut up
1/4 cup green onions -- sliced
2 ounces pimiento; chopped -- drained
2 cups milk
1 cup bisquick
4 eggs
3/4 teaspoon salt
1 dash nutmeg
Heat oven to 400. Grease pie plate, 10 x 1 1/2". Mix tuna, cheeses, onions and
pimiento in plate. Beat remaining ingred. 15 sec. in blender on high or 1 minute
with hand beater. Pour into plate. Bake until knife inserted between center and
edge comes out clean, 35-40 minutes. Cool 5 minutes. Serve with sliced tomatoes.
Serves 6-8. VARIATIONS: Seafood pie: Substitute 1 pkg (6 oz.) frozen crabmeat or
shrimp, thawed, drained, for the tuna. HIGH ALTITUDE: Bake 45-50 minutes.
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Impossible Tuna And Cheddar Pie
Recipe By :
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2 cups onions -- chopped
1/4 cup butter
2 cans tuna -- 6/2 oz -drained
2 cups cheddar -- shredded
3 eggs
1 1/4 cups milk
1 cup bisquick
1/4 teaspoon salt
1/8 teaspoon pepper
2 tomatoes -- thinly sliced
Preheat oven to 400F. Grease pie plate 10x1 1/2". Cook onions and butter in 10"
skillet over low heat, stirring occasionally, until onions are a light brown.
Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, salt and
pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour
into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes.
top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5
minutes.
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Ww Tuna W/Biscuits
Recipe By :
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2 tablespoons reduced calorie margarine
6 tablespoons flour
2 teaspoons instant chicken bouillion -- granules
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 cups skim or 1% milk
1 1/2 cups water
13 ounces canned tuna; drained -- flaked
2 cups frozen peas and carrots -- (or mixed vegs)
3 tablespoons parsley
1 package (8) refrigerator biscuits
Cook onion in margarine until tender but not brown. Stir in flour, bullion
granules, salt, thyme and pepper. Add milk and water. Cook and stir until thick and
bubbly. Stir in fish and cooked vegs and parsley. Heat till bubbly. Immediately
pour into a 1 1/2--2qt. casserole dish. Place biscuits on top and bake in a 400 F
oven about 10-12 min. (Cover top with aluminum foil after 7-8 min. to keep top from
getting too brown.) Each serving provides: 1V-1FA-2 1/4B-1/2M-1 1/2P and 5 opt cal.
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Ww Tuna Cheese Pie
Recipe By :
Categories :
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1 can tuna -- water packed
1 tablespoon onion -- minced
1 teaspoon oregano
1 egg
1 cup tomato sauce
4 ounces mozzarella cheese -- shredded
1 ounce parmesan cheese -- grated
Drain and flake tuna. Combine tuna, onion, oregano, egg, and 2/3 cup of the tomato
sauce. Mix well. Using a 10-inch pie plate, press mixture on bottom and half way up
the sides. Spread remaining tomato sauce over the tuna mixture. Top with the
cheeses. Bake at 350 degrees for 30 minutes or until cheese is lightly browned. Let
stand 5 minutes. WW exchanges: 1/4 pie equals 2 3/4 proteins and 1 vegetable.
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Whitefish
Recipe By :
Categories :
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1 pound fresh spinach
1/4 cup thinly sliced green onions
2 tablespoons snipped fresh dill weed
1/2 teaspoon salt
1 dash pepper
4 Fillets whitefish
Salt
Pepper
Paprika
Wash spinach; remove tough stems. Drain spinach on paper towel. Leave water that
clings to leaves on spinach; chop spinach.
Toss together spinach, onion, dill, salt, and pepper; arrange in 3 quart
rectangular baking dish.
Arrange fish on spinach in single layer. Thick edges of fish should be placed
toward outside of dish.
Sprinkle fish with lemon juice and salt and pepper to taste. Sprinkle with
paprika.
Cover; microcook on high 7 to 8 minutes' until fish flakes easily with a fork.
Turn dish half way through cooking. Let stand 5 minutes.
Serve with lemon and tomato wedges.
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Vegetable Fish Filets
Recipe By :
Categories :
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1 pound cod filets
1 tablespoon vegetable oil
1 cup sliced onion
3 cups sliced zucchini
1 cup green pepper slices
3/4 cup chopped tomatoes
3 tablespoons dry sherry (optional)
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper
1 drops hot pepper sauce
1/4 cup Parmesan cheese
Place filets in a layer in oiled 9-inch square baking pan, saute onion, zucchini
and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes.
Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over
filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to
heated platter; sprinkle with Parmesan cheese. if desired, serve pan juices over
bulgar or rice.
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Tuna-Swiss Pie
Recipe By :
Categories :
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1 pie shell
13 ounces tuna; drained -- flaked
1 cup swiss cheese -- shredded
1/2 cup green onion
3 eggs
1 cup mayonnaise
1/2 cup milk
DIRECTIONS ~---- BAKE PIE SHELL. TOSS IN BOWL, TUNA, CHEESE, ONION, SPOON INTO
PASTRY. IN BOWL, STIR TOGETHER REMAINING INGRED. SLOWLY POUR OVER TUNA MIXTURE.
BAKE 50 MIN OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN.
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Tuna-Egg Patties
Recipe By :
Categories :
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1 cup thick white sauce
4 Hard-cooked eggs -- chopped
1 can tuna -- drained and flaked
-- (6 1/2 oz.)
3 tablespoons chopped pimiento
2 tablespoons chopped onion
1 tablespoon snipped parsley
1/2 teaspoon celery salt
1/2 teaspoon paprika
Flour
2 Eggs
2 tablespoons water
2 cups finely crushed Wheaties cereal
1 tablespoon shortening
1 cup chili sauce
Grease baking dish, 8x8x2 inches.
Stir together white sauce, hard cooked eggs, tuna, pimiento, onion, parsley,
celery salt and paprika. Spread in baking dish. Refrigerate 1 hour. Cut tuna
mixture into 9 squares. Coat squares with flour; shape into patties.
Beat eggs and water slightly. Dip patties into egg mixture; coat with cereal
crumbs.
Melt shortening in skillet. Lightly brown patties over low heat about 5 minutes
on each side.
Heat chile sauce; serve over patties.
Makes 5 or 6 servings.
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Tuna-Cashew Casserole
Recipe By :
Categories :
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1 can chow mein noodles -- (3 oz.)
1 can condensed cream of mushroom soup -- (10 1/2 oz.)
1 can tuna -- drained and flaked
-- (6 1/2 or 7 oz.)
1 cup dry roasted cashews
1 cup chopped celery
1/4 cup minced onion
1/4 cup water
Lemon wedges for garnish
About 40 minutes before serving: Preheat oven to 375 degrees.
Set aside 1/2 cup chow mein noodles.
In 1 1/2-quart casserole, stir rest of noodles with undiluted soup, tuna, nuts,
celery, onion and water.
Sprinkle reserved noodles over top.
Bake 30 minutes or until bubbling.
Serve with lemon wedges.
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Tuna-Broccoli Potatoes
Recipe By :
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4 large baking potatoes
vegetable oil
5 cups broccoli florets (1 bunch)
1 can tuna (7 oz drained -- chunk)
1/4 cup celery -- diced
1/4 cup green onions -- chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon mustard (dijon)
2 tablespoons butter -- melted
1 pinch cayenne pepper
salt and black pepper
Scrub potatoes and prick skins with a fork; rub all over with vegetable oil. Bake
in 425 F (220 C) oven for 45 to 55 minutes or until potatoes yield to gentle
pressure. Potatoes can also be microwaved. Meanwhile in a large pot of boiling
water, cook broccoli, uncovered for 2 to 3 minutes or until tender-crisp. Drain and
rinse under cold water; drain well and chop coarsely. Place in a large bowl.
Coarsely flake tuna; add to broccoli along with celery and onions. Stir together
mayonnaise, sour cream and Dijon mustard; set aside. Cut each potato in half
lengthwise; carefully scoop out pulp leaving a 1/4 inch (5 mm) thick shell. Brush
skins with butter; place on baking sheet and keep warm. In a bowl, mash potato
pulp; mix in broccoli mixture and 3/4 cup (175 ml) of the mayonnaise mixture. Stir
in the cayenne, salt and pepper to taste. Stuff into the potato skins, mounding the
tops. Return to the oven and bake for 15 minutes or until steaming hot. Can also be
microwaved. Serve with remaining mayonnaise mixture spooned over each potato.
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Tuna-Broccoli Deep Dish
Recipe By :
Categories :
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1 package frozen chopped broccoli -- thawed and well
-- drained (10 oz.)
1 can tuna -- drained (9 1/2 oz.)
1/2 cup sliced ripe olives
1/2 cup sliced green onions -- with tops
1 can condensed cream of celery soup -- (10 3/4 oz.)
1/2 cup sour cream
1 cup Bisquick baking mix
1/4 cup cold water
Heat oven to 375 degrees.
Layer broccoli, tuna, olives and green onions in ungreased 9" square baking dish.
Mix soup and sour cream; spread over tuna mixture.
Mix baking ix and cold water; beat vigorously 30 seconds.
Turn onto cloth-covered board well dusted with baking mix.
Knead 5 times.
Roll into 9" square. Place on soup mixture.
Cut slits to allow steam to escape.
Bake until hot and bubbly and crust is golden brown, 25 to 30 minutes.
Makes 4 or 5 servings.
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Tuna, Lemon And Caper
Recipe By :
Categories :
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1 can italian tuna in oil -- drain
3 tablespoons exvirgin olive oil
2 tablespoons chopped capers
2 tablespoons chopped parsley
1 teaspoon minced garlic
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup hot pasta cooking water
1 pound corkscrews -- cooked
Combine tuna, olive oil, capers, parsley, garlic, lemon peel, salt and pepper. Let
stand 30 minutes. Add pasta water. Toss with cooked pasta.
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Tuna With Biscuits
Recipe By :
Categories :
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2 tablespoons reduced calorie margarine
6 tablespoons flour
2 teaspoons instant chicken bouillon -- granules
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups skim or 1% milk
1 1/2 cups water
13 ounces canned tuna; drained -- flaked
2 cups frozen peas and carrots -- (or mixed vegs)
3 tablespoons parsley
1 package (8) refrigerator biscuits
Cook onion in margarine until tender but not brown. Stir in flour, bullion
granules, salt, thyme and pepper. Add milk and water. Cook and stir until thick and
bubbly. Stir in fish and cooked vegs and parsley. Heat till bubbly. Immediately
pour into a 1 1/2--2qt. casserole dish. Place biscuits on top and bake in a 400 F
oven about 10-12 min. (Cover top with aluminum foil after 7-8 min. to keep top from
getting too brown.) Each serving provides: 1V-1FA-2 1/4B-1/2M-1 1/2P and 5 opt cal.
NOTE: If you change to a different meat or veg, you will have to adjust your
exchanges, also with your biscuits.
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Tuna W/2 Sesames
Recipe By :
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4 yellowfin tuna fillets
1/4 cup black sesame seeds
1/4 cup white sesame seeds
1/4 cup vegetable oil -- divided
2 teaspoons sesame oil
2 tablespoons wasabi powder
2 tablespoons heavy cream
1 cup beurre blanc
1/8 pound unsalted butter
4 ounces shiitake mushrooms
Mix sesame seeds and dredge tuna steaks until heavily crusted. Shake excess. Saute
mushrooms in 2 tb vegetable oil with some salt and pepper. In another hot skillet
add 2 tb vegetable and sesame oil, sear fish on both sides until medium rare to
rare. Mix cream and wasabi; whisk in beurre blanc. Serve tuna with mushrooms and
sauce.
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Tuna Taylor Salad
Recipe By :
Categories :
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1 6 1/2 oz can tuna
drained & flaked
1/2 cup swiss cheese -- shredded
2 tablespoons onion -- finely chopped
1/4 cup mayonnaise
1/4 cup sour cream
pepper
16 slices rye bread
In a bowl combine the tuna, cheese, celery, onion, mayonnaise, sour cream, and
pepper (to taste). Spread on the bread and serve at once. Makes 8 sandwiches.
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Tuna Stuffed Potatoes
Recipe By :
Categories :
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2 large potatoes
1 large clove garlic -- minced
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk or 1/2 and 1/2
1/2 cup monterey jack cheese -- 2 ozs.
1 can diced jalapeno,chilies -- un
2 tablespoons minced scallions -- green parts
salt to taste
fresh ground white pepper to
1 can tuna -- drained 6 to 7 ozs.
Wash and dry potatoes well.Rub each with 1 1/2 ts butter.Bake potatoes in a 425
deg.oven 30 minutes.Remove and pierce in a few places with fork tines.Return to
oven and continue baking until potatoes are tender,about 30 minutes longer.. About
15 minutes before potatoes are done,melt remaining 1 1/2 tabls. butter in medium
pan.Add garlic and saute over medium heat 2 to 3 minutes.Add flour and stir to form
a paste.Gradually stir in chicken broth and milk,stirring constantly.Cook over
medium heat,stirring frequently,until mixture is thickened and smooth. Stir in
cheese and cook over low heat until cheese melts.Stir in chilies with any liquid
and scallions.Season to taste with salt and pepper.Simmer,uncovered,5
minutes,stirring occasionally. To serve,split each potato in half.Arrange two
halves to a plate.Make a vertical slash in each potato half.Fill each with 1/4 of
the tuna.Spoon some or all of cheese sauce
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Tuna Stroganoff
Recipe By :
Categories :
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1 13 1/2 ounce chicken broth
1/4 cup flour
2 7 oz. cans water packed tuna
drained -- reserving liquid
1 8 ounces can tomato sauce
1/4 cup instant minced onion
1 4 ounces can mushrooms -- undrained
1 teaspoon parsley flakes
1 cup lowfat plain yogurt
Skim the fat from the chicken broth by chilling it until the fat floats to the top
and can be whisked away. Combine the flour with the liquid from the tuna in a
saucepan. Gradually stir in the broth and cook over low heat, stirring constantly,
until it has thickened. Stir in the tomato sauce, onions, mushrooms, parsley, and
tuna. Cover the pot and simmer until heated though. Stir in the yogurt and continue
cooking just until hot...do NOT boil. Serves 8 Per serving: Calories--116.3
Carbohydrate--9.1 grams Fat--1.1 grams
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Tuna Steaks
Recipe By :
Categories :
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2 teaspoons olive oil
2 teaspoons margarine -- melted
2 teaspoons soy sauce
tuna steaks
Contributed to the echo by: Pat Knox Use tuna, swordfish, or halibut steaks, cut
1/2 inch thick Place fish in a well-greased wire grill basket. Combine oil, melted
butter, and soy sauce; brush some of the mixture over fish. Grill fish steaks over
medium-hot coals 4 minutes. Turn the wire basket; baste fish again with the
remaining soy mixture. Grill 3 to 5 minutes more or till fish just flakes with a
fork.
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Tuna Souffle
Recipe By :
Categories :
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1/2 cup margarine
1/4 cup flour
1/2 teaspoon salt
5 egg yolks
1 cup tuna -- drained & flaked
1/2 cup minced parsley
1 cup broiled chopped mushrooms
6 egg whites
1 cup milk
2 teaspoons minced onions
1/2 cup grated swiss cheese
Melt margarine, stir in flour & salt; remove from heat. Gradually stir in milk,
keeping smooth. Return to moderate heat, stirring constantly. Cook until sauce
thickens and comes to boil. Remove from heat. Add onions and cheese. With whisk
beat in yolks, one at a time. Stir in tuna, parsley and mushrooms. Cool 10 minutes.
Beat egg whites until they hold stiff peaks. Fold into tuna mixture. Turn into
ungreased 2 qt souffle dish or large Corningware casserole. Bake in preheated 350
oven until top is golden and knife comes out clean, 45-50 minutes.
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Tuna Sauce
Recipe By :
Categories :
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7 ounces italian tuna packed in oil
1/4 stick butter
20 milliliters garlic -- chopped
2 tablespoons fresh chopped parsley
1/4 cup white wine -- salt and pepper to t
1 28 ounce ca chopped peeled tomatoes
Melt butter and tuna oil in pan. Saute garlic for 2 min, until golden. Add tuna and
cook 5 min. Add tomatoes, wine and parsley, salt and pepper and cook on low heat 30
min. Serve over cooked, drained pasta.
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Tuna Sashimi With Orange Glaze
Recipe By :
Categories :
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2 ripe plum tomatoes
2 cups fresh orange juice
2 tablespoons green peppercorns in water -- drained
1/2 teaspoon salt -- or as desired
1/4 cup vegetable oil
1 pound fresh tuna -- in 1/4-in-thick
slices
2 oranges; peeled -- in sections
CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes into flat
slices; lay each slice flat. Cut lengthwise into 1/4-inch strips, pile strips; cut
horizontally in 1/4-inch pieces. Reserve on a plate in refrigerator, covered. Chill
4 plates. In a small saucepan over medium-high heat, combine juice, 1 tablespoon
green peppercorns and salt. Bring to boil and reduce until only 2/3 cup remains.
The mixture should be thick and syrupy. Transfer liquid to bowl and cool to room
temperature. When cool, beat in oil to make "glaze." If the mixture has a very
shiny appearance and seems like it's going to separate, add a few drops of water or
orange juice. To serve, spoon glaze onto plates. Arrange sliced fish on top.
Garnish with the orange sections, the remaining tablespoon of green peppercorns and
the chopped tomato.
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Tuna Roll Up
Recipe By :
Categories :
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1/3 cup celery -- finely diced celery
1/2 cup mayonnaise
1 can tuna fish -- (7 oz)
2 cups biscuit dough mixed
1 can mushroom soap diluted with -- 1/4 cup water
Drain tuna and break into chunks. Mix in lemon juice, celery and mayonnaise.
Prepare biscuit dough and roll out about 1/4 inch thick. Spread tuna mixture over
dough and rollup as for jelly roll; seal edges. Cut into 1 inch slices. Bake on
greased cookie sheet 425 for about 15-20 minutes. Serve with mushroom sauce. You
can also use 1 can of biscuits, opened and left sitting at room temperature for
about 1/2 hour punch all together and then roll out.
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Tuna Pitas With Yogurt & Mustard
Recipe By :
Categories :
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1 6 1/2 oz. ca solid white tuna
1 in water -- drained & flaked
1/2 cup plain lowfat yogurt
1 celery stalk diced
1 teaspoon coarse grained mustard
1/4 teaspoon dillweed
salt & pepper
2 pita breads -- halved
crosswise
2 lettuce leaves
2 tomatoes sliced thickly
Combine First Five Ingredients in Medium Bowl. Season With Salt & Pepper. Line
Bread Halves With Lettuce Leaves & Tomatoes. Divide Tuna Mixture Among Bread
Pockets. Serve Immediately.
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Tuna Patties
Recipe By :
Categories :
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1 6 1/2 ounce tuna
3/4 cup cracker crumbs
1/2 cup ketchup
1 egg
Mix together well; shape into patties and fry until golden brown.
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Tuna Mousse
Recipe By :
Categories :
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1 envelope unfl. gelatin
1/2 cup water
4 ounces water packed canned tuna
2/3 cup lowfat cottage cheese
5 teaspoons non-fat mayonnaise
3 teaspoons sugar -- or equivalent
1/8 teaspoon salt
1/4 teaspoon pepper
1/2 cup celery -- finely chopped
2 tablespoons onion -- finely diced
8 ounces tomato sauce
Drain Tuna. Sprinkle gelatin over water in small bowl and let soften a few
minutes. In small saucepan, over medium heat, heat tomato sauce until boiling.
Reduce heat to low and stir in gelatin mixture. Heat, stirring, for 1 minute. In
blender container, combine tuna, cottage cheese, mayonnaise, sweetner and salt and
pepper. Add tomato sauce mixture and blend until smooth. Stir in celery and onions.
Pour into 3 cup mold and chill until firm. Unmold to serve. Each Serving: 130
Calories, 15g Protein, 4g Fat, 7g Carbohydrates, 731g Sodium, 22mg Cholesterol.
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Tuna Mounds With Curry Mushroom Sauce
Recipe By :
Categories :
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1 small onion -- minced
1/4 cup butter -- melted or margarine
1/2 cup milk
2 7 oz cans tuna flakes
3 cups bread crumbs -- soft
2 eggs -- slightly beaten
1/4 teaspoon poultry seasoning
1/4 cup parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 can mushroom soup -- 10 oz
1/2 teaspoon curry powder
3 olives -- stuffed and sliced
Saute onion in shortening until golden brown. Mix onion, milk, crumbs, eggs,
poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large
shallow baking dish. Mix soup, curry powder and paprika. Pour around tuna mounds.
Top each mound with olive slices. Bake uncovered for 45 minutes at 350 F.
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Tuna Melt Pie
Recipe By :
Categories :
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2 medium onions -- chopped
1 cup bisquick baking mix
1 1/4 cups milk
1/4 cup butter
1/8 teaspoon pepper
2 cans (6 1/2 oz) tuna -- drained
3 eggs
2 tomatoes -- thinly sliced
2 cups shredded cheddar cheese
Heat oven to 400 degrees.Grease square baking dish,8 x 8 x 2". Cook onions and
margarine in 10" skillet over low heat,stirring occasionally,until onions are light
brown.Sprinkle tuna,1 cup of the cheese and the onions in dish. Beat baking
mix,milk,pepper and eggs with wire whisk or hand beater until almost smooth,about 1
minute.Pour into dish. Bake until knife inserted in center comes out clean,25 to 30
minutes.Top with tomato slices and remaining cheese.Bake until cheese is melted,3
to 5 minutes.Cool 5 minutes.Serves 6 to 8.
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Tuna Loaf (P/C)
Recipe By :
Categories :
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1/2 cup cooked rice
1/2 cup toasted bread crumbs -- mixed
with 2 tbsp. melted butter
1 eggs -- beaten
1/2 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1 tablespoon parsley -- chopped
1 tablespoon pimiento -- chopped
1 cup flaked canned tuna fish
2 cups water
Combine ingredients in order given except the water. Pack in greased heatproof
mold. Pour water in cooker and place mold on rack in cooker. Pressure cook at 15
lbs. pressure for 30 minutes. Reduce pressure with cool water. Serves 4.
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Tuna Fish With Spaghetti
Recipe By :
Categories :
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1 cup tuna fish
3 tomatoes
1 teaspoon chopped parsley
2 tablespoons cooking oil
1 tablespoon minced green pepper
1/2 pound spaghetti
salt and pepper
Prize winning recipe Drain and shred tuna fish. Brown in cooking oil. Peel
tomatoes. Cook until soft. Rub through a sieve. Cook spaghetti in boiling salted
water until tender. Drain. Combine fish, tomatoes, pepper, parsley, and spaghetti.
Season to taste. Heat thoroughly. 6 servings.
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Tuna Fish With Baked Rice
Recipe By :
Categories :
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1 cup rice
1/2 teaspoon salt
1 cup thin white sauce
1 tablespoon butter
1 cup shredded tuna fish
1 egg -- well beaten
paprika
Cook rice in double boiler. Add butter and salt. Mix lightly. Line well-oiled
baking dish with rice. Pour tuna fish into rice mold. Cover with white sauce which
has been combined with the egg. Bake in moderate oven (375 F) 30 minutes. Sprinkle
with paprika. If desired, minced beef, chicken, or salmon may be used instead of
tuna fish. 8 servings.
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Tuna Fish Patties
Recipe By :
Categories :
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2 medium potatoes -- boiled
parsley flakes
salt, pepper -- garlic
1 can tuna in oil -- drained
1 egg
chives -- powder to taste
Boil potatoes and put aside to cool. Drain tuna. Mash potatoes and mix in tuna.
Add egg, salt, pepper, garlic powder, parsley flakes and chives. Mix well.
Refrigerate for a while. Make patties the size of a regular hamburger and coat both
sides with flour. Fry in 1/4 inch of cooking oil on medium heat. Turn when golden
brown and fry other side. Drain on paper towels. Serve hot.
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Tuna Chili Texas-Style
Recipe By :
Categories :
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1 cup red or green bell pepper -- cubes
1 clove garlic -- minced
2 tablespoons -- water
1 can whole tomatoes w/juice-28 oz -- cut up
1 can kidney beans-8 oz -- drained
1 can tuna (6-1/2 oz) -- drained and
2 tablespoons red wine vinegar
2 tablespoons chili powder*
1 teaspoon dried basil -- crushed
1 teaspoon dried oregano -- crushed
1/2 teaspoon ground cumin
bottled hot pepper sauce -- to taste
*If you don't like it too hot, cut to 1 tablespoon. In a 3-quart microwavable bowl
or casserole, combine bell pepper, onion, celery, garlic and water. Cover with
waxed paper; micro-cook on High power for 4-5 minutes or until vegetables are
nearly tender. Stir in remaining ingredients except hot pepper sauce. Cover; micro-
cook on High power for 15-17 minutes, to allow flavors to blend, stirring every 3
minutes. Season to taste with hot pepper sauce. Makes 4 servings. Preparation
time: 10 minutes. Calories: 206 per
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Tuna Burgers (A Basic Burger Recipe)
Recipe By :
Categories :
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1 pound tuna
1 tablespoon -- water
salt and pepper to taste
1/4 teaspoon garlic powder
4 hamburger buns or soft -- kaiser rolls; split
Chop the tuna finely. Mix with the water, salt and pepper and garlic powder. Form
into 4 patties. Pack well and coat with oil. Grill 4 inches from a hot fire for 3
to 4 minutes per side, until lightly browned on both sides but still pink in the
center. For the last 2 minutes of grilling, place the buns, cut sides down, on the
grill to toast the interior surfaces lightly. Serve the burgers on the toasted
buns. Per serving: 305 calories, 20 g carbohydrates, 12 g fat, 70 mg cholesterol,
670 mg sodium.
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Tuna Burgers
Recipe By :
Categories :
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1 can tuna
1 cup chopped celery
1/2 cup american cheese -- diced
1 tablespoon minced onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup mayonnaise
6 hamburger buns
Preheat oven to 350. Mix all ingredients. Fill the buns with the tuna mixture.
Place each sandwich on a square of aluminum foil, fold foil and seal securely.
Place on a cookie sheet and bake for 20 minutes or until heated through.
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Tuna Burger
Recipe By :
Categories :
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1 can tuna -- drain and flake
1/2 cup bread crumbs -- fine
1/3 cup mayonnaise
1/4 cup onions -- chopped
2 tablespoons chili sauce
1 egg -- beaten slightly
2 tablespoons margarine
Mix all ingredients except margarine, and form into four patties. In skillet over
medium heat, in 2 tbls margarine, brown the patties about 5 minutes on each side.
Serve on 4 Toasted English Muffins.
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Tuna Buns
Recipe By :
Categories :
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2 hardcooked eggs -- chopped
4 ounces shredded cheddar cheese
2 tablespoons finely chopped onion
1/2 cup mayo or salad dressing
6 1/2 ounces (1 cn) tuna -- drained
1/4 cup chopped green pepper
1/2 teaspoon prepared mustard
8 hamburger buns -- split
Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with
tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until
filling is warm, 1 1/2 to 2 mins.
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Tuna And Olives
Recipe By :
Categories :
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1/2 cup minced onion
1 teaspoon minced garlic
1 14 ounce ja marinara
1/4 cup sliced greek olives
1 can oil-packed italian tuna
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound cooked spaghetti
Heat oil and add onion; cook 3 minutes. Add garlic; cook 15 seconds. Add marinara;
bring to boil, reduce heat and simmer 10 minutes. Add olives and tuna. Season with
salt and pepper. Toss with cooked pasta and parsley.
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Tuna And Olive Pasta Salad
Recipe By :
Categories :
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12 ounces pasta -- elbows
1/2 cup mushrooms -- fresh or marinated
1 cup olives; black -- pitted
6 large scallions -- thinly sliced
1/2 cup parsley; fresh -- chopped
tuna; 6 1/2 oz cans -- in water, drained
-----dressing-----
1/4 cup wine -- white
1/4 cup lemon juice
3/4 cup olive oil -- virgin
1 tablespoon mustard -- mild prepared
2 teaspoons oregano -- dried
2 teaspoons thyme -- dried
2 tablespoons garlic -- finely chopped
cook pasta according to directions. Rinse in cold water and drain well.Place
macaroni, olives, tuna and parsley in a large bowl and toss well. Put the rest of
the ingredients in a jar and shake well. Pour over pasta and gently mix well to
coat all ingredients. Refrigerate for 2 hours before serving.
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Tuna And Cheese Buns
Recipe By :
Categories :
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1 can tuna -- drained (6-1/2 oz.)
1/4 cup cheddar cheese -- shredded
1/4 cup mayonnaise
1 hard boiled egg
2 tablespoons onion -- chopped
2 tablespoons stuffed green olives -- chopped (optional)
2 tablespoons sweet pickle relish
2 hamburger buns -- split
Combine all the ingredients, except the buns. Mix well. Spoon the mixture into the
buns and wrap each bun in a paper towel. Place in the micro and cook on HIGH for 1
to 2 min. or till the cheese has softened into the mixture. The tuna can be made
ahead of time and refrigerated. Just allow some extra cooking time if the tuna is
cold.
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Tuna & White Beans
Recipe By :
Categories :
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2 14 1/2 oz. c cannellini
1/2 cup olive oil
2/3 cup lemon juice
4 medium garlic cloves -- minced
1/4 cup fresh parsley -- chopped
6 1/2 ounces tuna -- drained
2 medium scallions -- chopped
ground pepper
In a large skillet or saucepan, combine the beans, olive oil, lemon juice, garlic
and parsley. Cook over low to moderate heat until the beans are hot, about five
minutes. Spoon the beans over cooked pasta (medium shells, bow ties or other
shapes.) Break the tuna on top in coarse chunks. Garnish with scallions and plenty
of black pepper.
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Tuna "Italiano"
Recipe By :
Categories :
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1/4 teaspoon oregano
2 tablespoons reduced-calorie margarine
1 can spec. request cream of -- mushroom soup
2 cups elbow macaroni -- cooked
1/2 cup chopped tomatoes
10 ounces canned tuna -- drained
parmesan cheese -- grated
In a sauce pan, cook onion with oregano in margarine until tender. Blend in soup;
add remaining ingredients. Heat; stir now and then . Serve with grated Parmesan
cheese.
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Tony's Vegetable Tuna Pilaf
Recipe By :
Categories :
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1/2 cup scallions -- chopped
1 package rice,brown -- uncooked(12oz)
3 1/2 cups vegetable broth -- clear
1 teaspoon salt
1/2 teaspoon tabasco sauce
1/2 cup sunflower seeds -- hulled
1/2 cup carrots,diced -- pared
1 zucchini -- halved/sliced 1/2"
1 1/2 cups broccoli -- cubed
3 cans tuna -- drained(7oz)
1. Melt butter in a flameproof 3-quart casserole. 2. Add scallions and rice; cook,
stirring frequently, until rice is golden brown. 3. Stir in vegetable broth; bring
to a boil. Remove from heat. 4. Cover and bake in preheated 375:F. oven 45 minutes.
5. Remove casserole from oven; stir in salt, Tabasco sauce, sunflower seeds,
carrots, zucchini and broccoli. 6. Return to oven; bake 20 to 25 minutes longer. 7.
Just before serving, mix in tuna.
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Tomato-Seafood Stew
Recipe By :
Categories :
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1/2 pound shrimp -- shelled
1 cup onion -- chopped
garlic cloves -- minced
1 tablespoon vegetable oil
16 ounces tomatoes, cut up -- can
8 ounces tomato sauce -- sodium reduce
potato, peeled -- chopped
celery, stalk -- chopped
green pepper, medium -- chopped
carrot, medium -- shredded
1 teaspoon thyme, dried -- crushed
1/4 teaspoon pepper
hot sauce, bottled -- (dashes)
1 20 ounce who baby clams,drained -- can
2 tablespoons parsley -- snipped
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Texas Tuna Burgers
Recipe By :
Categories :
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11 ounces tuna -- drained & flaked
2/3 cup dry milk powder (non-fat)
12 saltines -- crushed
1/2 cup green chili peppers -- chpd.
1 egg -- beaten
1 1/2 teaspoons oil -- vegetable
2 cups tomatoes -- crushed
1 teaspoon chili powder
2 ounces Monterey jack cheese -- shred
In medium bowl combine tuna, milk powder, cracker crumbs, onion, chili peppers, and
egg; mix well and form into 8 equal burgers. In 12 in. skillet heat oil over medium
heat; add tuna burgers and cook, turning once, until lightly browned, 2-4 minutes
on each side. In measuring cup or small bowl combine tomatoes and chili powder and
pour over burgers. Cover pan, reduce heat to low, and let simmer until sauce is
thoroughly heated, about 5 minutes. Transfer burgers and sauce to flameproof
platter and sprinkle with cheese. Broil or until cheese is melted and lightly
browned, 1-2 minutes. 1 serving=391 calories.
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Texas Fried Catfish
Recipe By :
Categories :
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6 Skinned -- pan dressed catfish
-- or other fish,
-- fresh or frozen
2 teaspoons salt
1/4 teaspoon pepper
2 Eggs
2 tablespoons milk
2 cups cornmeal
Thaw frozen fish.
Sprinkle both sides with salt and pepper.
Beat eggs slightly and blend in the milk.
Dip fish in eggs and roll in cornmeal.
Place fish in a heavy fry pan which contains about 1/8" melted fat, hot but not
smoking.
Fry at a moderate heat,
When fish is brown on one side, turn carefully and brown on the other side.
Cooking time is about 10 minutes, depending on the thickness of the fish.
Drain on absorbent paper.
Serve immediately on a hot platter, plain or with a sauce.
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Sweet Pepper Tuna Steaks
Recipe By :
Categories :
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1/4 the sauce from barbecued
chicken recipe -- about 1 cup
1 lemon -- for juice
4 tuna steaks -- each 6 to 8 ozs
and about 1" thick
3 tablespoons spicy tomato butter
Combine the barbecue sauce and lemon juice.Marinate tuna in this mixture for 20
minutes. Grill tuna over or broil under a hot fire until browned and firm,about 5
minutes per side,basting the tuna with sauce every 2 minutes.Remove tuna to a
platter and dollop each piece with 2 teaspoons of the tomato butter. Makes 4
servings....
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Stuffed Trout
Recipe By :
Categories :
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2 pounds dressed trout -- or other dressed
-- fish, fresh
Garlic clove
1 lemon -- Juice of
1/4 cup water
Thyme
1 Bay leaf
Pepper
1/2 pound fresh or canned mushrooms -- thinly sliced
4 ounces onion -- chopped
4 ounces tomato -- peeled and
-- quartered
5 stalks celery -- finely chopped
Clean, wash and dry fish.
Place fish, rubbed with garlic, in a well greased baking dish and partially
covered with lemon juice and water.
Add thyme and bay leaf.
Bake in a hot (400 degree) oven for 30 minutes.
In saucepan, combine mushrooms, onion, tomato, celery and cook for 8 to 10

minutes, until liquid has evaporated.
Fill cooked fish with this mixture and return to oven for several minutes.

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Spicy Tuna Patties
Recipe By :
Categories :
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1 onion (chopped)
2 cloves garlic (crushed)
1 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon cayenne pepper
2 eggs (beaten)
2 cans tuna
1/2 cup bread or cracker crumbs
1 tablespoon parsley
2 tablespoons flour
salt & pepper
Fry onions in oil until soft then add garlic and seasonings. In a bowl mix the
final 7 ingredients. Next add sauteed onions. Make 8 patties from the mixture and
fry in oil until browned.
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Seafood Pasta Salad
Recipe By :
Categories :
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2 cups pasta -- tri-colored spiral
1 cup shrimp -- cooked
1/3 cup green pepper -- diced
1/4 cup carrots -- sliced
1/2 cup zucchini -- sliced
1/3 cup worcestershire
1/3 cup mayonnaise
NOTE: Use Lea & Perrins White Wine Worcestershire Sauce.
In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini.
Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine.
Refrigerate at least 30 minutes before serving.
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Seafood Cakes
Recipe By :
Categories :
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1 can tuna in water -- drained (12 1/2
-- oz.)
1/2 cup Miracle Whip or Miracle Whip Light
-- dressing
1/4 cup Dijon mustard
1/4 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped green peppers
1 jar chopped pimiento -- drained (2 oz.)
1/2 teaspoon salt
1 1/4 cups dry bread crumbs -- divided
Oil
Mix tuna, mustard, vegetables, pimiento, seasoning and 1/2 cup of the bread
crumbs.
Shape mixture into 15 (2") balls.
Roll in remaining 3/4 cup bread crumbs, coating well.
Flatten balls into small patties.
Refrigerate 30 minutes.
Heat 1/2 cup oil in large skillet over medium-high heat.
Add tuna patties. Cook 5 minutes on each side or until golden brown, adding
additional oil as needed.
Remove from skillet; drain on paper towels.
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Savory Tuna Polenta
Recipe By :
Categories :
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2 cups water
1 cup yellow cornmeal
1 teaspoon salt
2 medium onions -- chopped
1 can tuna -- drained (7oz)
1/2 cup parmesan cheese -- grated
1/2 cup parsley -- chopped
1 can tomato sauce -- heated
1. Bring water to a boil in a large saucepan; gradually stir in cornmeal.
2. Add salt; cook over medium heat 10 to 15 minutes, stirring occasionally, until
cornmeal thickens.
3. Melt 2 tablespoons butter in a skillet with a heatproof handle; saute onions
until tender.
4. Add onions, tuna, cheese and parsley to cornmeal; blend well. Turn all into
buttered, shallow baking dish or pieplate.
5. Bake in preheated 350:F. oven 30 to 35 minutes; let stand 15 minutes before

cutting into wedges.
6. Serve with heated tomato sauce.
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Savory Sea Crepes
Recipe By :
Categories :
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12 Dill crepes -- see recipe
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup diced celery
1 can salmon -- or tuna (6 1/2 to 7
-- 3/4 oz)
1 can chopped mushrooms -- (2 to 2 1/2 oz.)
1 can condensed cream of celery soup -- undiluted and
-- divided (10 3/4
-- oz.)
1/4 teaspoon salt
1 dash pepper
6 Hard cooked eggs -- chopped
1/4 cup grated Parmesan cheese
Hard Cooked egg slices -- optional
Dill weed -- optional
In large skillet over medium heat, cook onion, green pepper and celery in butter
until tender but not brown, about 5 to 7 minutes.
Drain salmon and mushrooms, reserving 1/4 cup liquid. Flake salmon.
Stir salmon, mushrooms, 1/2 can soup, salt and pepper into vegetables until well
combined.
Fold in eggs.
Spoon about 1/3 cup mixture down center of each crepe. Roll and place seam-side
down in greased 13x9x2 inch baking dish or pan.
Combine remaining 1/2 can soup with 1/4 cup reserved mushroom and salmon liquid.
Pour sauce over crepes. Sprinkle with cheese.
Bake in preheated 350 degree oven 30 minutes or until. golden brown and bubbly.
Garnish with egg slices and dill weed, if desired.
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Savory Baked Fish
Recipe By :
Categories :
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1 cup Savory crunch -- see recipe
1 large onion -- thinly sliced and
-- separated into
-- rings
1/4 cup margarine or butter -- melted
1 package individually frozen cod fillets -- (12 oz.)
Heat oven to 400 degrees.
Prepare Savory Crunch.
Arrange onion rings in ungreased square 8" baking dish; drizzle with margarine.
Arrange fish on onions; drizzle with lemon juice.

Sprinkle Savory Crunch evenly over fish.
Bake uncovered until fish flakes easily with fork, about 30 minutes.
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Savory Baked Drumfish
Recipe By :
Categories :
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2 pounds black drum fillets -- or other fish
-- fillets
1 dash pepper
6 slices bacon -- chopped
1/2 cup soft bread crumbs
3/4 cup thinly sliced onion
2 tablespoons bacon fat
Skin fillets and place in a single layer in a greased baking dish, 12x8x2 inches.
Sprinkle with lemon juice and pepper.
Fry bacon until crisp.
Remove bacon from fat. Add to bread crumbs and parsley.
Cook onion in bacon fat until tender.
Spread onion over fish.
Sprinkle crumb mixture over top of onion.
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Salmon Steaks With Cucumber Dill Sauce
Recipe By :
Categories :
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2 salmon steaks
1/4 cup dry white wine
1 bay leaf
2 tablespoons fresh dill
1 stalk celery, cut up
----cucumber dill sauce-----
1/4 cup plain lo-fat yogurt
1/4 cup lite mayonnaise
1 small seeded grated cucumber
1 small onion, peeled & grated
1/4 cup freshly chopped dill
1 salt
pepper,black
Place steaks in microwave safe dish w/ thick end to outside. Add remaining
ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with
cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food
processor. Process until blended. Pour into serving bowl; refrigerate 1-2 hours
before serving.
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Salmon Party Loaf
Recipe By :
Categories :
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1 tablespoon unflavored gelatin
2 tablespoons cold water
1/2 cup water
1 Egg -- separated
3/4 teaspoon salt
1 teaspoon dry mustard
1/4 cup chili sauce
1 can salmon -- (7 3/4 oz.)
2 tablespoons minced green pepper
1 tablespoon minced onion
1 1/2 cups cottage cheese
1/2 cup whipping cream
4 Strips green pepper
4 Strips pimiento
Soften the gelatin in 2 tbsp. cold water. Add to rest of water and dissolve over
medium heat.
Slowly mix part of the hot dissolved gelatin with the beaten egg yolk. Return the
yolk and gelatin mixture to the pan and cook, stirring constantly, until thickened
slightly.
Add the salt, mustard and chili sauce to the hot mixture and cool.
Remove the bones and membranes from the salmon and flake the meat.
Stir the salmon, lemon juice, green pepper, onion and cottage cheese into the
gelatin mixture and chill until partially thickened.
Beat the egg white until stiff and fold into the chilled salmon mixture.
Whip the cream until stiff and fold in, also.
Turn into a 1 quart mold and chill until thoroughly set.
Unmold and garnish with green pepper and pimiento strips.
Serve with lemon wedges and salad dressing if desired.
Serves: 4 - 6

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Red Snapper Paysanne
Recipe By :
Categories :
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2 pounds red snapper steaks -- or other fish
-- steaks
1/2 teaspoon salt
1 can sliced mushrooms -- drained (4 oz.)
1/2 cup sliced green onions
1/4 cup catsup
1/2 teaspoon liquid smoke
Thaw frozen steaks.
Cut into serving size portions.
Place in a greased baking dish, 12x8x2 inches.
Combine remaining ingredients and spread over top of fish.

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Quick N' Easy Salmon Patties
Recipe By :
Categories :
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1 can pink salmon -- (15 oz.)
1 Egg
1/3 cup minced onions
1/2 cup flour or mashed potatoes
1 1/2 teaspoons baking powder
1 1/2 cups Crisco
Drain salmon and set aside.
Add 2 Tbsp. liquid from salmon into mixing bowl.
Mix salmon, egg, and onion in salmon liquid.
Stir in flour and baking powder to mixture, add more liquid if needed.
Make small patties and fry.
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Quick Crab Cakes
Recipe By :
Categories :
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crackers
eggs
1 teaspoon worcestershire sauce
2 teaspoons old bay seasoning
1/4 teaspoon pepper, red -- crushed
1 pound crabmeat -- lump
OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for
it where spices are located.
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Potato Shortcake With Creamed Salmon
Recipe By :
Categories :
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Potato shortcake -- see recipe
1/3 cup margarine or butter
1/3 cup Bisquick baking mix
1/4 teaspoon salt
1/4 teaspoon dried basil leaves
2 cups milk
1 can salmon -- drained and flaked
-- (15 1/2 oz.)
1 package frozen green peas -- (10 oz.)
Cook and stir onion in margarine in 3 quart saucepan over medium heat until
tender, 2 to 3 minutes.
Stir in baking mix, parsley, salt and basil. Cook over low heat; stirring
constantly, until bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in salmon and peas; reduce heat. Simmer uncovered until salmon and peas are
hot, 3 to 5 minutes.
Serve over Potato Shortcake.
Makes 6 to 8 servings.
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Pizza With Tuna, Basil, And Pine Nuts
Recipe By :
Categories :
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1 package active dry yeast
3/4 cup lukewarm water
1 1/2 cups high-gluten flour
pn Salt 1 1/2 tb Extra virgin olive oil 1 1/2 lb Fresh tomatoes 3 tb Extra virgin
olive oil 1 Onion; thinly sliced 1 Garlic clove; minced 2 cn Tuna fish; 6-oz
each -drained Coarse salt; to taste Ground pepper; to taste 8 tb Pine nuts; lightly
toasted Fresh basil Pizza Dough: Combine the yeast with 1/4 cup of water. cover
and leave until double in volume. If the mixture does not rise, throw it away and
use a fresh package of yeast. If using a food processor, fit the bowl with a steel
blade and put the flour, salt, olive oil, yeast mixture, and remaining water into
the bowl. Process until the dough forms a ball, about 20 seconds. Place the dough
on a smooth surface and knead for a couple of minutes, adding more flour if the
dough is too sticky. If using the hand method, combine the flour and salt and place
the mixture on a smooth working surface. Make a well in the center and add the
yeast mixture, olive oil, and remaining water. Gradually work the flour into the
liquid, using a wooden spoon. When the dough is too stiff to work with the spoon,
knead until smooth and shiny, about 8 to 10 minutes. Add more flour if the dough
gets too sticky. Put the dough in a large mixing bowl. Cover with a damp cloth or
plastic wrap and let rise for 2 to 2 1/2 hours in a warm place until tripled in
size. Punch down the dough, sprinkle with flour, and knead for a minute. If not
using until the next day, place in a bowl, cover, and refrigerate. Grease a 12-
inch pizza pan with oil. Roll out the dough with a floured rolling pin directly
onto the pizza pan. Brush with olive oil. Let rise for 1 hour. The pizza is now
ready for filling. Pizza: Preheat oven to 400 degrees. Peel the tomatoes either by
placing them in boiling water for a few minutes or by charring them over a gas
flame or under a broiler. Slip off the skins while the tomatoes are still warm.
Heat 2 tablespoons of the oil in a large frying pan and soften the onion without
browning it. Add the garlic and the tomatoes. Cook for about 20 minutes over medium
heat, until the tomatoes are soft and the sauce has thickened. Add the tuna fish
and mix thoroughly. Season with salt and pepper. Spread the filling evenly over the
pizza dough. sprinkle with the pine nuts and the remaining oil. Bake for 25 to 30
minutes, or until done. Sprinkle with the basil and serve.
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Pasta W/Tuna & Fresh Basil
Recipe By :
Categories :
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1 can tuna -- ( 7 1/2) undrained
4 cups cooked ziti (about 1 lb)
1/2 cup diced sweet red pepper
1/4 cup chopped fresh basil
lemon juice to taste
Combine all ingredients together in a medium bowl and toss well. Chill at least 1
hour before serving. Serves 4 as a main course.
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Pasta Con IL Tonno (Pasta With Tuna)
Recipe By :
Categories :
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1 red chile -- dried
10 milliliters garlic -- cut in half
28 ounces tomatoes can
salt
1 pound pasta -- cooked
12 1/4 ounces tuna can -- drained
parsley -- chopped
Heat oil in saute pan and cook chile and garlic few minutes. Cool slightly, then
add tomatoes and salt to taste. Cook 10 minutes. Meanwhile, cook pasta according to
directions on package. Add tuna to tomato mixture and simmer few minutes to heat
through. Remove chile and garlic. Pour sauce over drained pasta. Garnish with
chopped parsley. Makes 4 servings. Each serving contains about: 695 calories; 708
mg sodium; 16 mg cholesterol; 16 grams fat; 95 grams carbohydrates; 42 grams
protein; 1.47 grams fiber.
NOTE: Romans prefer canned tomatoes when fresh tomatoes are out of season and
flavorless. When tomatoes are in season, substitute an equivalent amount for the
canned tomatoes. A true Roman chooses spaghetti or rigatoni shapes of pasta. Small
children are served farfalle (bow- or butterfly-shaped) pasta.
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Pan Fried Fish
Recipe By :
Categories :
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1 pound fresh or frozen fish fillets -- thawed
1/2 cup Aunt Jemima Enriched Yellow Corn Meal
1/2 cup all-purpose flour
1/2 teaspoon dill weed or chili powder -- (optional)
1/2 teaspoon salt -- (optional)
1/8 teaspoon pepper
2 tablespoons water
1 tablespoon butter -- up to 2
1 tablespoon vegetable oil -- up to 2
Coat fish in combined dry ingredients; dip in combined egg and water.
Coat again in dry ingredients.
Pan fry in butter and oil until fish flakes easily with fork; drain on paper
towels.
3 to 4 servings.
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My Tuna Dish
Recipe By :
Categories :
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8 ounces noodles (16 oz package)
1 can tuna
3 tablespoons mayonnaise -- 3 heaping tbs
9 drops hot sauce
1 pinch onion powder
1 scallion bunch -- chopped
1. Prepare noodles as directions say on the package.
2. Drain water from noodle pot.
3. Cool noodles with cold water. Drain all water.
4. Mix 3 heaping tablespoons of Mayonnaise with noodles
5. Mix in 1 can of tuna with noodles and Mayo.
6. Mix in 9 drops of hot sauce.
7. Toss in the rest of the ingredients.

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Mel's Mexican Rice And Tuna (Arroz Con Atun)
Recipe By :
Categories :
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1/3 cup corn oil
2 cups uncooked rice -- not instant
converted
6 yellow peppers -- *
1 large onion
3 garlic cloves -- crushed/diced
1 large red tomato -- diced
1 large red tomato -- **
4 cups chicken broth
1 bay leaf
1 teaspoon oregano
crushed black pepper -- to taste
1 large can tuna in spring -- water; drained
1/2 cup olives -- chopped
* Long narrow yellow peppers such as guero, x-ca-tic, or hot Hungarian wax. **
Blended, in a blender, with 1 cup of the chicken broth.
In a large skillet or saucepan, heat the oil, and add the garlic. When it turns a
golden color, add the rice, and stir well until the rice also turns a golden color.
Add the onion and the peppers (remove stems) and saute an additional 3 minutes. Add
the blended tomato. When the mixture comes to a boil, add the remaining chicken
broth. Then add all other ingredients. After the mixture comes to a boil, mix one
more time, cover, and lower to a simmer. When all liquid is absorbed, remove bay
leaf and serve.
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Mediterranean Tuna
Recipe By :
Categories :
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20 milliliters garlic
1 onion -- chopped
10 ounces frozen artichoke hearts
14 ounces stewed tomatoes
1 teaspoon dried oregano
salt and pepper
1 tablespoon black olive paste
4 tuna -- swordfish or halibut
Chop garlic, onion and artichokes. Heat the olive oil in a deep skillet over med.
heat. Add the garlic and onion and saute stirring on occasion, until the onion is
translucent, about 5 minutes. Add the artichokes, tomatoes, white wine and oregano.
Bring the liquid to a simmer and season to taste with salt and pepper. Cook,
covered for about 15 minutes. Stir in the olive paste and set fish on top. Cover
skillet and simmer until the fish is cooked, 5-10 minutes.
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Herb & Garlic Fish
Recipe By :
Categories :
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1/2 cup Miracle Whip
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground celery seed
1 pound fish fillets
Mix dressing and seasonings.

Place fish on greased grill over medium coals or rack of broiler pan 2 to 4 inches
from heat.
Brush with 1/2 of the dressing mixture.
Grill or broil 5 to 8 minutes.
Turn; brush with remaining dressing mixture.
Continue grilling or broiling 5 to 8 minutes or until fish flakes easily with

fork.
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Hearty Tuna Melts
Recipe By :
Categories :
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6 1/8 ounces tuna, water pack -- drained
and flaked
1/3 cup fat-free mayonnaise
1/3 cup green pepper -- chopped
2 tablespoons ripe olives -- chopped
1/4 teaspoon crushed dried thyme
6 slices dark rye bread
6 slices fat-free pasteurized cheese -- process cheese
Heat oven to 350 F. Combine tuna, mayonnaise, celery, green pepper, olives, and
thyme; mix lightly. For each sandwich, top bread slice with 1/4 c. tuna mixture;
cover with slice of cheese. Bake at 350 F. for 10 minutes or broil until cheese
melts. 6 sandwiches, each 139 calories, 13 g protein, 18 g carbo., 2 g fat, 17 mg
cholesterol, 637 mg sodium
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Have It Your Way Seafood Casserole
Recipe By :
Categories :
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6 ounces pasta or noodles
1/2 cup mayonnaise or salad dressing
1/2 cup milk or white wine
1 can condensed cream soup
1 cup cheddar or American cheese -- Shredded
1/2 teaspoon dry mustard or dillweed
8 ounces canned tuna,shrimp -- or crab
Select mushroom, shrimp or cheese cream soup. Cook pasta or noodles according to
directions. Drain and set aside. Combine mayonnaise with milk OR white wine. Stir
in soup, cheese and seasoning. Gently stir in the cooked pasta or noodles and
drained fish or seafood. Pour into a 1 1/2 qt. casserole. Cover and bake at 350
for 30 minutes. Uncover and sprinkle with Crunchy Topping. Bake 5 minutes more.
CRUNCHY TOPPING Combine 1 cup soft bread crumbs and 2 T. melted butter. OR, use 1
C. crushed potato chips. OR, toast 1/2 C. slivered almonds. OR, use canned French
Fried Onion Rings OR chow mein noodles.
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Hamburg-Style Fish Salad
Recipe By :
Categories :
-------- ------------ --------------------------------
1 tablespoon butter
1 pound cod fish fillets
1/2 cup hot water
4 eggs; large, hard cooked
2 pickles; dill
1 tablespoon capers
-----------sauce------------
2 tablespoons sour cream
1 teaspoon mustard; dijon-style
1/2 teaspoon salt
1/4 teaspoon pepper; white
----------garnish-----------
1 egg; large, hard cooked
4 beets; canned, slices
NOTE: Fillets may be fresh or frozen. Melt butter in a fry pan. Place fish in fry
pan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer
gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles.
Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise,
sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix
fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual
dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut
remaining egg into eight pieces and chop beet slices. Arrange garnish on each
serving. Serve immediately.
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Grouper & Horseradish Sauce
Recipe By :
Categories :
-------- ------------ --------------------------------
1 small green pepper, sliced
1 pound grouper
1/4 teaspoon pepper
4 onion slices, thin
1/3 cup Catalina dressing
2 tablespoons prepared horseradish
1/4 teaspoon hot sauce
Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @
high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie
plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered,
@ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing
and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1
minute. Serve sauce with fish and garnish with lemon wedges.
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Grilled Tuna & Vegetables W/Yellow Pepper Sauce
Recipe By :
Categories :
-------- ------------ --------------------------------
6 (5 oz) tuna steaks
1 tablespoon garlic oil
1 zucchini -- sliced on bias to
1 cup
1 red onion -- sliced in thick
3 russet potatoes -- sliced
1 inch thick
1/2 cup garlic oil
1/4 cup balsamic vinegar
salt/pepper to taste
-----yellow pepper sauce-----
1 tablespoon olive oil
1 cup yellow bell pepper -- chopped
1 teaspoon thyme
1/2 cup chicken stock
salt/pepper to taste
Season tuna steak with salt and pepper and rub with garlic oil. Place on hot grill
and cook to desired temp. Rub all veggies with garlic oil. Grill until tender.
Season with pepper and sprinkle with balsamic vinegar. Sauce: Heat olive oil in 1
quart sauce pot. Add onions and saute onions until lightly browned. Add yellow
peppers and time and sweat in olive oil 1 minute. Add stock and simmer covered
until peppers are soft. Remove to blender and puree. Adjust seasoning and keep
warm. Spoon sauce
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Grilled Swordfish With Barbecue Sauce
Recipe By :
Categories :
-------- ------------ --------------------------------
2 pounds swordfish fillets
1 cup catsup
1/3 cup lemon juice
1/4 cup oil
2 teaspoons worcestershire sauce
1 clove garlic, minced
1/4 cup water
1 teaspoon sugar
1/4 teaspoon hot pepper sauce
1 small bay leaf
Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon
juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and
refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use
half of reserved sauce for brushing fish while grilling. Combine remaining half of
sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf.
Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on
well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish
with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes.
Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish
flakes easily when tested with fork. Brush fish with more sauce as needed during
cooking. To serve, spoon hot barbecue sauce over fish.
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Grilled Shark To Die For
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup soy sauce
1/2 cup orange juice
1/4 cup catsup
1/4 cup chopped fresh parsley
1/3 tablespoon ground pepper
1 cloves garlic, minced
6 shark steaks, or
swordfish or salmon steaks
Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and
minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove
fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on
each side or until fish flakes easily when tested with a fork, basting frequently
with marinade.
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Foil Envelope Fish
Recipe By :
Categories :
-------- ------------ --------------------------------
1 green pepper, sliced
1 tomato, sliced
1 green onion, sliced
1/2 tablespoon basil
1 salt
1 white pepper
1 filet firm white fish
1 slices lemon
Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion
on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper.
Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top
with lemon slices. Fold upper half of foil over fish and vegetables. Double fold
edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet
and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in
top of envelope and fold foil back.
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Flounder With Crab Stuffing
Recipe By :
Categories :
-------- ------------ --------------------------------
6 Pan dressed flounder -- fresh or frozen
Crab stuffing -- see recipe
1/3 cup lemon juice
2 teaspoons salt
3/4 cup melted butter -- or margarine
Paprika
Thaw frozen fish. Clean, wash and dry fish.
To make a pocket for the stuffing, lay the fish flat on a cutting board, light
side down. With a sharp knife cut down the center of fish along the backbone from
the tail to about 1" from the heat end. Turn the knife flat and cut the flesh
along both sides of the backbone to the tail allowing the knife to run over the
rib-bones.
Place fish in a single layer on a well greased baking pan, 15x10x1 inch.
Stuff fish loosely.
Combine remaining ingredients and mix well.
Brush fish with sauce.

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Flounder In Wine Sauce
Recipe By :
Categories :
-------- ------------ --------------------------------
2 pounds flounder fillets -- or other fish
-- fillets
3 Tomatoes -- sliced
2 teaspoons salt
1 dash pepper
2 tablespoons flour
1/2 cup skim milk
1/2 teaspoon crushed basil
Chopped parsley
Skin fillets. Sprinkle fillets on both side with salt and pepper.
Place fillets in a single layer in a greased baking dish, 12x8x2 inches.
Arrange tomatoes over top of fillets.
Blend flour into butter. Add milk gradually and cook until thick and smooth,
stirring constantly. Remove from heat and stir in wine and basil.
Pour sauce over top of tomatoes.
Sprinkle with parsley.

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Florida Red Snapper
Recipe By :
Categories :
-------- ------------ --------------------------------
2 pounds red snapper fillets
1/4 cup grated onion
2 tablespoons orange juice
2 teaspoons grated orange rind
1/2 teaspoon salt
1/8 teaspoon nutmeg
Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin
side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange
and lemon juice, orange rind, and salt. Pour over fish; cover and place in
refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in
a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested
with fork.
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Nutr. Assoc. : 0
Fish Fillets
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 pound fish fillets (any kind)
1 stick butter
1 dash curry powder
1 dash cayenne pepper
1 dash Mrs. dash
1/2 teaspoon chicken bullion
2 tablespoons water
Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted
spices, and bullion. Place butter on top of fillets, so it will melt over them. Add
a little water, cover with plastic wrap and punch with holes. Microwave on high for
3-5 minutes or until fish will flake with a fork.
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Fish En Escabeche
Recipe By :
Categories :
-------- ------------ --------------------------------
1 pound firm white fish fillets; *
1/3 cup lemon juice
1/3 cup lime juice
1/4 cup olive or vegetable oil
1 tablespoon cilantro; fresh, snipped, **
1 teaspoon oregano; fresh, snipped, ***
3/4 teaspoon salt
1/4 teaspoon pepper
12 stuffed green olives; ****
2 jalapenos chiles; *****
1/4 cup onion; finely chopped, 1 sm
1 clove garlic; finely chopped
1 cup tomato; seeded & chopped
1 avocado, peeled & chopped
* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" **

If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh
oregano is not available, use 1/4 t dried oregano leaves. **** Olives should
have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped.
Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in

water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is
opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain
carefully. Mix remaining ingredients except tomato and avocado in a glass or
plastic dish.
Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring

occasionally. Just before serving, gently stir in tomato and avocado; drain.
Serve fish mixture on saltine crackers or tortilla chips, if desired.
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Nutr. Assoc. : 0
Fish Bake
Recipe By :
Categories :
-------- ------------ --------------------------------
1 pound black drum fillets or other fish fillets -- fresh or
-- fresh-frozen
1 teaspoon dehydrated onion flakes
3 cups tomato juice
1 teaspoon curry powder
1 teaspoon celery salt
1 Bay leaf -- broken
1 pinch thyme
1/8 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce
Thaw frozen fish.
Combine all ingredients in a large covered saucepan except fish. Heat well.
Add fish, making sure it is covered with sauce. Simmer until fish flakes easily
when tested with a fork, about 20 minutes.
Remove fish and serve.
Makes approximately two 6 oz. servings.

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Nutr. Assoc. : 0
Fish And Potato Platter
Recipe By :
Categories :
-------- ------------ --------------------------------
8 ounces plain non-fat yogurt
1/4 cup chopped fresh dill
2 tablespoons rice vinegar
2 tablespoons chopped chives
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound small red potatoes, sliced
1 pound salmon filets, cut in pieces
1 cup broccoli florets
Combine first 6 ingredients in a small bowl; cover and chill. overlap potato
slices around edge of a round 12 inch platter. Cover and microwave at high for 3
minutes. Uncover and place fish in a ring inside potatoes with pieces end to end.
Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice;
cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are
tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce.
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Nutr. Assoc. : 0
Codfish Omelet
Recipe By :
Categories :
-------- ------------ --------------------------------
2 cups sliced potatoes
2 eggs
1 tablespoon butter or butter substitute
2 cups shredded salt codfish
1/2 cup thin cream
pepper and salt
Cover codfish with cold water. Let stand several hours. Drain. Add potatoes.
Cover with water. Cook until tender. Drain. Mash. Add cream, butter, and well-
beaten egg yolks. Beat until light. Season to taste. Fold in stiffly beaten egg
whites. Pour into hot frying pan containing the butter. Cook until brown on the
bottom. Fold like an omelet. Serve at once. 8 servings.
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Chinese Tuna Steaks On The Grill
Recipe By :
Categories :
-------- ------------ --------------------------------
1 tuna steak
1 teaspoon salt
1 teaspoon finely chopped ginger root
1 teaspoon cornstarch
2 tablespoons salted black beans
4 green onions with tops
2 teaspoons green chilies
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
2 tablespoons peanut oil
1 tablespoon peanut oil
2 teaspoons finely minced garlic
1 cup chicken broth (or fish
stock)
spinach or red-leaf lettuce
leaves
Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish
with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate
30 minutes. Place black beans in bowl and cover with warm water. Stir about 2
minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks
use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1
inch pieces, remaining one into thin slices (strings). Remove seeds and membranes
from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and
sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side
or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok]
Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or
until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning
after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high
heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion
pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in
cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks
turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce
leaves, place fish on bed and garnish top with green onion slivers.
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Nutr. Assoc. : 0
Chile Tuna Sea Shells
Recipe By :
Categories :
-------- ------------ --------------------------------
6 green chiles, skinned
seeds removed -- chopped
2 tablespoons prepared chile sauce
1 can white tuna -- drained and
flaked
1/4 cup mayonnaise
2 teaspoons prepared horseradish sauce
4 green onions -- chopped
1/4 cup green olives -- sliced
1/2 pound sea shell macaroni
1 avocado, peeled -- pit
removed -- chopped
2 sprigs cilantro -- chopped
Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain
and rinse in cold water. Combine all the ingredients, except the avocado and
cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the
avocado and cilantro and serve.
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Nutr. Assoc. : 0
Cheesy Garden Tuna-Filled Crepes
Recipe By :
Categories :
-------- ------------ --------------------------------
4 crepes
1/2 cup chopped celery
1 can (7 3/4 oz) tuna -- drained
2 cups frozen broccoli -- cut up
2 cups shredded cheddar cheese
Prepare crepes.Place broccoli in 1 1/2 qt. microwave safe casserole. Cover and
microwave as directed on pkg.;drain.Stir in 1 1/2 cups cheese and the remaining
ingredients.Microwave covered on high 1 minute. Spoon onto crepes;roll up.Arrange
in square microwave dish,8 x 8 x 2"; sprinkle with remaining cheese.Cover loosely
with plastic wrap and microwave on high until cheese is melted,2 to 3 minutes.4
Servings.
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Nutr. Assoc. : 0
Cheesy Broiled Flounder
Recipe By :
Categories :
-------- ------------ --------------------------------
2 pounds flounder or white fish
1/2 cup parmesan cheese,grated
1/4 cup butter, softened
3 green onions, chopped
1/4 teaspoon salt
1 dash hot sauce
Place fillets in a single layer on a greased, shallow oven-to-table type broiler

pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set
aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a
fork. Remove from oven; spread with cheese mixture. Broil an additional 30
seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists
and parsley if desired.
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Nutr. Assoc. : 0
Charcoal Grilled Red Snapper

Categories :
-------- ------------ --------------------------------
2 pounds red snapper steaks or other fish steaks -- fresh or frozen
1/2 cup melted fat or oil
1/4 cup lemon juice
2 teaspoons salt
1/2 teaspoon worcestershire
1 dash liquid hot pepper sauce
paprika
Thaw frozen steaks. Cut into serving size portions and place in well greased,
hinged wire grills.
Combine remaining ingredients, except paprika.

Base fish with sauce and sprinkle with paprika.
Cook about 4" from moderately hot coals for 8 minutes. Baste with sauce and
sprinkle with paprika.
Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested
with a fork.
Busted by Barb
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Nutr. Assoc. : 0
Broiled Spicy Shark
Recipe By :
Categories :
-------- ------------ --------------------------------
1 pound shark fillets (3/4" thick)
1/3 cup lemon juice
1 tablespoon chopped fresh basil, or
1 teaspoon dried basil
1 clove garlic, minced
2 tablespoons seafood sauce or chili sauce
1 tablespoon light soy sauce
Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili
sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but
not longer than 8 hours. Remove fish from bag and save marinade. Place fish onrack
of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn
fillets over, brush top with marinade and broil an additional 5-8 minutes until
fish flakes or is done to taste. Boil rest of marinade until it's reduced by half
and pour over fillets when serving.
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Nutr. Assoc. : 0
Broiled Catfish Hawaiian

Categories :
-------- ------------ --------------------------------
2 pounds catfish fillets -- or other fish
-- fillets, fresh or
-- fresh-frozen
1/2 cup pineapple juice
1/4 cup steak sauce
1 teaspoon salt
1 dash pepper
Skin fillets and cut into serving size portions.
Place fish in a single layer in a shallow baking dish.
Combine remaining ingredients and pour over fish.
Let stand for 30 minutes, turning once.
Remove fish, reserving sauce for basting.
Place fish on a well greased broiler pan.
Broil about 4" from source of heat for 4 to 6 minutes.
Turn carefully and brush with sauce.
Broil 4 to 6 minutes longer or until fish flakes easily when tested with a fork.
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Nutr. Assoc. : 0
Apple Halibut Kabobs
Recipe By :
Categories : Entrees
-------- ------------ --------------------------------
1/2 cup dry white wine (chicken broth can be
substituted)
1 cup Rome apple -- cored and cut in 1
inch cubes
4 teaspoons olive oil
1 medium green or sweet red pepper -- cut in 1 inch
squares and separated
2 tablespoons lime juice
2 tablespoons finely chopped onion
1 small onion -- cut in 1 inch
squares and separated
1/2 teaspoon salt
1/2 teaspoon dried thyme -- crushed
1 pound halibut -- cut in 1 to 1 1/2
inch cubes
1/8 teaspoon pepper
Combine wine, oil, lime juice, chopped onion, salt, thyme and pepper; mix well.
Marinate remaining ingredients in mixture 1 to 2 hours.
Thread apple, pepper, onion and halibut on long metal or bamboo skewers; repeat
five times on each skewer, ending with apple. Broil or grill 4 to 5 inches from
heat 6 to 8 minutes or until fish flakes when tested with a fork. Serve warm or
cold.
Source:
"Virginia Apple Growers Association"
S(Internet Address):
"http://www.virginiaapples.org"
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Nutr. Assoc. : 0
Alaska Salmon Chowder
Recipe By :
Categories : Soups
-------- ------------ --------------------------------
7 1/2 ounces Alaska salmon -- canned
1/2 cup onions -- chopped
2 tablespoons margarine
1 cup potatoes -- diced
1 cup carrots -- diced
2 cup low salt chicken broth
1/2 teaspoon thyme
1/2 cup broccoli -- chopped
13 ounces low-fat evaporated milk
10 ounces frozen corn kernels -- thawed
parsley -- minced
Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in
margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and
seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add
broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat
thoroughly. Sprinkle with minced parsley to serve.
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
Grilled Fish In Foil
Recipe By :
Categories :
-------- ------------ --------------------------------
1 pound fish fillets -- fresh or frozen
2 tablespoons margarine or butter
1/4 cup lemon juice
1 tablespoon chopped parsley
1 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper
paprika
1 med. onion -- thinly sliced
On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of

fish. In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt
and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion
slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5
to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers.
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Nutr. Assoc. : 0
Caribbean Fish Chowder
Recipe By : Fred Peters

Categories : Soups
-------- ------------ --------------------------------
1/4 pound small shrimp
1/2 pound fish fillets
1/4 pound clams
3 cups fish stock
1 cup clam juice
1/2 cup burgundy wine
1 tablespoon corn oil
3 cloves garlic -- crushed
3 stalks celery -- diced
1 potato -- peeled & diced
1/3 cup tomatoes -- stewed and chopped
1 green bell pepper -- diced
1/2 teaspoon basil
2 bay leaves
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon cilantro -- dried
salt and pepper -- to taste
Many recipes come out of the Caribbean that people either like or hate on first
taste. This particular recipe is for a chowder that is excellent. Heat the oil in
a large soup pot.
Saute the onion and garlic until the onions are translucent. Add all of the other
ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the
vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil.
Source:
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NOTES : I have added on occassion 1/4 cup rice to this recipe and it is good that
way too
Nutr. Assoc. : 0
Marinated Mediterranean Steaks
Recipe By : Thea Thomas, Cordova, Alaska

Categories :
-------- ------------ --------------------------------
6 ounces frozen limeade -- thawed
3/4 cup olive oil
3/4 cup soy sauce
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh rosemary
6 4 ounce Alaska salmon steaks, fillets, halibut (4
OR
6 4 ounce cod steaks/fillets* (4 to 6 ounces each)
Combine limeade, olive oil, soy sauce, garlic and rosemary in a shallow baking
dish. Place seafood in dish. Turn fish over several times to coat; refrigerate 30
to 45 minutes. Remove seafood from marinade.
*If using Alaska halibut or cod, substitute 1 teaspoon each of dried oregano and
ground coriander for rosemary. Proceed as directed.
Cook seafood on oiled, medium hot grill, turning once during cooking, about 6 to 12
minutes per inch of thickness. Do not overcook.
Cuisine:
"Mediterranean"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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NOTES : This recipe was one of five winning recipes of ASMI's Second Annual
Fishermen's Grilled Recipe contest. The five winning recipes were selected by an
independent home economist from a field of 50 entries. The recipes were evaluated
for flavor, originality and ease of preparation
Nutr. Assoc. : 0
Salmon Rollups
Recipe By :
Categories :
-------- ------------ --------------------------------
7 3/4 ounces salmon (drained, flaked)
1 egg (beaten)
1 teaspoon parsley (dried)
1 teaspoon instant minced onions
1/2 teaspoon dill weed
1 tube crescent rolls
cayenne pepper
Mix salmon, egg, parsley, onion and dill weed and spread on rolls. Roll up from
wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes.
Serve with a cheese sauce topping.
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Nutr. Assoc. : 0
Great Northerns & Tuna With Lemon & Ginger
Recipe By :
Categories : Salad
-------- ------------ --------------------------------
2 15 ounce can Great Northern Beans
1 9 1/4 ounce water packed light tuna -- drained
6 cups Romaine lettuce -- torn
--DRESSING--
1/2 teaspoon soy sauce
1 teaspoon fresh ginger -- minced
2 teaspoons fresh garlic -- minced
1/4 cup extra-virgin olive oil
Lemon slices -- garnish
DRESSING:
Prepare by combining lemon juice, soy sauce, ginger and garlic. Whisk in olive oil.
Set aside.
SALAD:
Using a strainer, drain beans and rinse very well, being careful to not break
beans. Transfer to flat serving dish. Separate drained tuna and add to beans.
Add lettuce and dressing. Toss very gently just to combine. Do NOT overdo. Garnish
with lemon slices. Serve immediately.
Source:
"American Dry Bean Board"
"http://adbb-sql.cdirect.com/"
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Nutr. Assoc. : 0
Tuna Cakes With Dill Tartar Sauce
Recipe By :
Categories :
-------- ------------ --------------------------------
2 tablespoons cream cheese
1/8 teaspoon red pepper
1/3 cup breadcrumbs
1 can tuna in water (9 1/4 oz can)
1 egg white
-----dill tarter sauce-----
1 tablespoon plain yogurt
1 tablespoon cucumber -- chopped
Coat skillet with cooking spray, heat over medium high heat. Saute 1st two
ingredients until tender. Place in a bowl with cream cheese and next 2
ingredients. Add crumbs and next 3, and divide into 8 equal portions. In a skillet
over medium high heat, cook 4 cakes, 2 min. on each side. Repeat at remaining 4
cakes. Combine tarter sauce in small bowl. Serve with tuna cakes.
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Nutr. Assoc. : 0
Al's Seafood Bisque
Recipe By : FROM AL'S SOUP KITCHEN, NYC

Categories : Soups
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2 cups dry white wine
1 bay leaf
1 onion -- roughly chopped
1 clove garlic
2 ribs celery
1 lobster -- (1- 1 1/2 lb)
12 medium shrimp -- in the shell
24 mussels -- well scrubbed
12 sea scallops
4 cups heavy whipping cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon parsley -- fresh, minced
1/4 teaspoon dried rosemary
1 cup fresh spinach -- chopped
1/2 cup carrot -- grated
salt and pepper -- to taste
1/2 teaspoon fresh lemon juice
Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot
over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10
minutes. Remove the lobster.
Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with
tongs.
Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove
the mussels with tongs, extract the meat, and discard the shells. Discard any that
do not open.
Add 2 cups water to the liquid in the pot, bring to a boil, and then add the
scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
Extract the lobster meat, reserving the shells. Peel and devein the shrimp,
reserving the shells. Chop the meats into bite-sized portions; cover and set aside.
Return the seafood shells to the pot of broth and add 2 cups water. Bring to a
boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and
return to the pan.
Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and
rosemary and simmer until the mixture thickens slightly, 5 minutes.
Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in
the spinach and carrots and simmer another 2 minutes just to wilt the spinach.
Season with salt and pepper, and stir in the lemon juice. Serve hot.
Source:
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Nutr. Assoc. : 0
Idaho Potato & Salmon Shish-kebab
Recipe By :
Categories : Main Course
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6 medium Idaho Potatoes -- well scrubbed
1 1/2 pounds salmon fillet chunks -- cut in 1 1/2-inch
3 medium onions -- peeled, quartered an
3 medium green bell peppers -- seeded and cut into
1 slices (6 1/2 inch) fresh pineapple -- cored and cut into q
1 cup Italian dressing or vinaigrette
1/2 cup barbecue sauce
6 lime wedges for garnish
12 skewers
Slice potatoes crosswise into 1/2-inch round slices. Cook potato slices in a large
pot of boiling water until crisp-tender, about 6 minutes. Drain; cool. On each of
12 skewers, thread ingredients in the following order: a pepper to secure food,
potato, pineapple, pepper, onion, salmon and another onion.
Repeat, beginning with potato, until each skewer holds about eight inches of
ingredients. End each skewer with pepper to secure. Continue with remaining
skewers. Place skewers in a 13 x 9-inch pan and drizzle Italian dressing over them.
Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour,
or until time to grill. Prepare grill.
When grill is ready, lightly oil the grill tray to prevent kebabs from sticking.
Grill kebabs, turning and basting often with barbecue sauce, about 6 - 7 minutes or
until brown. Serve kebabs with lime wedge garnish.
Source:
"The Idaho Potato Commission"
"www.idahopotato.com"
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NOTES : If using wooden skewers soak in water for at least an hour, so they don't
scorch on grill
Nutr. Assoc. : 0
Lime-Marinated Snapper with Tomato-Caper Sauce
Recipe By :
Categories :
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4 red snapper fillets (1 1/2 pounds)
Salt
Ground white pepper
1/4 cup fresh lime juice -- (from 1 large lime)
1 medium onion -- sliced thin
3 medium tomatoes -- peeled, seeded,
1 medium diced
1/4 cup minced canned green chiles
1 tablespoon drained capers
1 4 ounce jar roasted red peppers -- sliced thin
TO PREPARE: Place the snapper fillets in a large nonreactive baking dish;

sprinkle the fillets with 1/2 teaspoon salt, 1/4 teaspoon white pepper,
and lime juice. Let them stand 15 minutes.
TO COOK: Meanwhile, bring 1/4 cup water to boil in a large skillet. Add
onions; cover and simmer until softened, about 7 minutes.
Add the tomatoes, minced green chiles, capers, and 1/4 cup of the roasted
red peppers; cover and simmer until the tomatoes release their juice and
flavors blend, about 7 minutes. Add red snapper fillets; cover and simmer
5 minutes. Turn fillets and simmer, uncovered, until fillets are opaque
throughout, about 4 minutes longer.
TO SERVE: Transfer a red snapper fillet to each warm dinner plate. Spoon
some sauce over each portion and garnish with remaining roasted red
peppers. Serve immediately.
Marinating red snapper fillets in lime juice enhances their flavor without
adding calories. A salad of curly endive and thinly sliced fennel rounds
out this light, Mediterranean-style fish dinner.
Description:
"Grilled fish in a spicy Mediterranean tomato sauce"
Cuisine:
"Mediterranean"
Source:
"Cook's Magazine March 1990"
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Nutr. Assoc. : 0
Golden Apple Stuffed Fillets
Recipe By :
Categories : Entrees
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1 cup Golden Delicious apple -- grated, peeled
1/4 teaspoon salt
1/2 cup grated carrot
1/4 teaspoon ground black pepper
1/2 cup minced green onion
4 sole, cod or other white fish fillets -- (4 to 5 ounces
each)
1/4 teaspoon ground ginger
1/4 teaspoon ground mustard
1/2 cup chicken broth or water
Heat oven to 400; lightly oil small roasting pan. In medium-size bowl, combine
apple, carrot, green onion, lemon juice, ginger, mustard, salt, pepper and thyme;
mix well. Spread apple mixture evenly over length of fillets; carefully roll up.
Place stuffed fillets, seam side down, in oiled pan. Pour broth over rolled
fillets; cover with aluminum foil and bake 10 to 15 minutes, or until fish is
opaque and barely flakes. Serve.
Microwave version
Prepare apple stuffing mixture and roll up fillets as above. Place stuffed fillets,
seam side down, in oiled microwave-safe dish. Pour broth over rolled fillets; cover
with waxed paper and microwave on HIGH 5 minutes or until fish is opaque and barely
flakes. (If microwave does not have carousel, rotate dish halfway through cooking.)
Source:
"Virginia Apple Growers Association"
"http://www.virginiaapples.org"
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Nutr. Assoc. : 0

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"Grilled" Glazed Tuna Steaks

Baked Catfish Fillets With Horseradish Sauce

Baked Flounder In Wine Sauce

Recipe By : Possum Kingdom Lake Cookbook

Thaw frozen fillets. Skin fillets.

Blend flour into butter.

Sprinkle with parsley.

Acbyron's Tuna Cakes

Baked Red Snapper

Recipe By : Possum Kingdom Lake Cookbook

Thaw frozen fish. Clean, wash and dry fish.

Sprinkle inside and out with salt.

Stuff fish loosely.

Close opening with small skewers or toothpicks.

Place fish in well greased baking pan. Brush with fat.

Baste occasionally with fat.

Recipe By : Possum Kingdom Lake Cookbook

Beat eggs in small bowl 1 minute.

Add milk and beat 1 minute more.

Add oil and beat until blended.

Dip fish into batter; allow to drain slightly.

Fry in oil preheated.

Drain on paper towels.

Baked Tuna Stuffed Potatoes

Fillet Of Soul With Champagne

Recipe By : The Times Magazine, Nov. 13, 1978

Put 1 or 2 tablespoons butter in a large, flat skillet or heatproof baking dish.

Put remaining butter in pan with cooking liquid. Melt.

Fillet Of Fish A L'orange

Fettuccine With Tuna Sauce

Fast Cat Broil

Thaw frozen fillets.

Baste once during broiling with sauce in pan.

Garnish with lime slices.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

Thaw frozen fish. Clean, wash, and dry fish.

Cut fish almost through lengthwise and spread open.

Sprinkle with salt and pepper.

Melt butter in a 10" fry pan. Add dill weed.

Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes

Place fish on a warm serving platter. Keep warm.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

Creamed Tuna & Peas/English Muffins

Grilled Salmon & Cheddar Sandwiches

* Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.

Good Habit Tuna Melt

Spoon remainder of stuffing mix around fillets in dish.

Place shrimp soup in small saucepan over medium heat.

Add peas and pimiento to soup and heat thoroughly.

Serve sauce over individual servings of fillets and cornbread.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

Fresh Tuna In A Lemon-Caper Sauce

Fresh Tuna And Peas

Fresh Tuna (Aku) Portuguese Style

Place fish fillets in shallow baking dish.

Remove from refrigerator, sprinkle with salt, pepper and cinnamon.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

Macaroni And Cheese With Tuna

Linguine Tuna Salad