BLUE WATER FISHING GROUP

TENERIFE SOUTH

 

 

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SENT IN BY VIV LEONARD

 
FISH CHOWDER
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ingredients;-
2lb white fish.
1.5 pints fish stock (knorr cubes).
1 bay leaf
pinch marjoram.                                                                    
        
8 oz scallops or prawns
tin crab meat.
4 oz smoked bacon cubed.
1 oz butter.
1 large onion.
3-4 carrots diced
2-3 sticks celery diced.
1 red or green pepper diced.
1 tablespoon flour.
1 lb potatoes.
1 pint full cream milk.
dash of lea and perrins sauce.
garlic (optional).
seaweed flakes (optional)
 
method;-
microwave fish and flake,removing skin and bones.
disolve stock cubes in boiling water and drop in scallops to poach lightly.
peel and dice potatoes (sugar cube size),simmer until just cooked and drain.
fry bacon and onion in butter then add carrots,celery and pepper and sweat gently until carrot is tender.
stir in the flour and gradually add the stock.
add the milk, season and add optionals and worcestershire sauce.
add potatoes,fish,scallops,prawns, crab meat.
reheat and serve with warm crusty bread.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Baked Fish with Mushrooms and Smoked Almonds  

2 pounds fish fillets, cut into serving size 
3 tablespoons butter or margarine pieces    
1 tablespoon lemon juice

1½ cups sliced mushrooms
1 teaspoon salt

½ cup hickory-smoke flavored almonds
¼ teaspoon lemon pepper

2 tablespoons chopped parsley
      parsley sprigs and lemon wedges for garnish


Place fillets in a single layer in a well-oiled baking dish. Sprinkle with lemon juice, salt, and lemon pepper.
Bake at 350 degrees for 10 minutes per inch of thickness or until fish flakes easily and is no longer translucent in the center.
Meanwhile, combine remaining ingredients in a saucepan and saute over low heat for 5 to 7 minutes.
To serve, spoon mushroom mixture over fish. Garnish with parsley springs and lemon wedges. Yield: 6 servings


Broiled Mullet Casserole 

2 pounds mullet fillets, approximately ½ inch thick
2 tablespoons Florida orange juice
2 tablespoons soy sauce
1 tablespoon grated onion
2 teaspoons ground oregano 1 teaspoon black pepper
1   3-ounce can tomato paste
2   10-ounce packages frozen broccoli, thawed and drained
1 cup grated cheese

Place fillets in glass casserole dish. Combine orange juice, soy sauce, onion, oregano and pepper and pour over fillets.
Broil for five minutes; remove from oven. Drain and reserve liquid. Combine reserved liquid, tomato paste and add enough water
to make 10 ounces; set aside. Cover top of fish with broccoli then tomato sauce; top with cheese.
Return casserole to oven and bake at 350º F for 5 minutes or until mixture is bubbling.
Remove from oven and let set for 10 minutes. 
Yield: 6 servings

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Shrimp and Rice Casserole

1 1/2 lb Cooked shrimp
2 c Cooked rice
1 pt Light cream
1 ts Butter
8 tb Catsup
3 tb Worcestershire sauce
1/4 ts Tabasco sauce


Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight.
Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.
(Makes 5 servings)

Spanish Style Codfish

1 lb Salt Cod
1/4 c Onion; Chopped, 1 sm.
1 Clove Garlic; Minced
1/4 c Vegetable Oil
8 oz Tomatoes; Cut Up, (or 1 can)
2 tb Pimentos; Chopped
1 dash Pepper
2 tb Sherry; Dry
1/4 c Pimento Stuffed Olives
   (imento-stuffed olives should be sliced. )

Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times.
Drain and cut into serving size pieces. Cook the onion and garlic in oil until the onion is tender but not brown.
Add the fish pieces and cook until lightly browned. Add the UNDRAINED tomatoes, pimentos and pepper.
Simmer, covered, about 20 minutes or until fish tests done. Add the sherry and heat through. Garnish with the sliced olives.
(Makes 4 servings)


Buttermilk Fry Batter

2 c Buttermilk
3 Eggs, lightly beaten
Several dashes of Tabasco Sauce
3 Shakes Worchestershire Sauce
1/4 ts Garlic salt
1 ts Salt
Lots of pepper (to taste)
Self-rising flour


Combine all ingredients except flour; blend well. Dip fish or seafood, (bass, crappie, oysters, frog legs, shrimp, etc)
in egg batter, then roll in flour. Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn.
Vegetables are good in this batter (eggplant, squash, etc) Strip fish into thin strips before dipping in batter.
(Makes enough batter for approximately 6 servings)

Grilled Fish in Foil

1 lb Fish Fillets, Fresh or Frozen
2 tb Margarine Or Butter
1/4 c Lemon Juice
1 tb Chopped Parsley
1 ts Dill Weed
1 ts Salt
1/4 ts Pepper
1 x Paprika
1 ea 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 lemnon 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.  (Makes 4 servings)


Herbed Shrimp in Beer

2 lb Peeled raw shrimp
1 1/2 c Great western beer
2 Cl Garlic, minced
2 tb Chives, snipped
2 tb Parsley, snipped
1 1/2 ts Salt
1/2 ts Pepper
Shredded lettuce
2 Green onions, finely chopped


Combine all ingredients except lettuce and green onions in a bowl. Cover, Refrigerate 8 hours or overnight; stir occasionally.
Drain, reserve marinade. 2. Broil shrimp 4 inches from heat until cooked and tender.
(about 2 minutes on each side, less for small shrimp) Do not overcook or shrimp will become tough.
Brush occasionally with marinade. 3. Serve shrimp on shredded lettuce; sprinkle with chopped green onion.
(marinade may be heated and served for dipping, if desired) Makes 6 servings


Grilled Shark

1/2 c Soy sauce
1/4 c Catsup
2 tb Lemon juice
2 x Cloves garlic, minced
6 x Swordfish or salmon steaks
1/2 c Orange juice
1/4 c Chopped fresh parsley
1/3 tb Ground pepper
6 x Shark steaks,  (or mahi-mahi or swordfish)


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.
(Makes 6 servings)


Hot Crab Dip

1 lb Crabmeat
8 oz Cream Cheese, softened
1 ea Medium Onion, finely diced
2 ts Horseradish
1 tb Milk
2 tb Worcestershire Sauce (opt.)
1 x Salt and Pepper
1 x Almonds, sliced


Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350 until

bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers. (Makes 8 servings)


Italian Style Fish and Vegetables

2 tb Olive oil
1 md Sliced onion
2 1/2 oz Jar sliced mushrooms, drain
1/2 ts Basil
1/2 ts Fennel
2 c Frozen mixed vegetables
2 lb Fresh or frozen sole (thawed)
1/4 ts Salt
1/4 ts Pepper
2 md Tomatoes, sliced
1/3 c Grated parmesan cheese


In a large skillet over medium heat, heat the oil. Add the onion. Add mushrooms, basil and fennel.
Saute for 4 minutes or until onion is tender. Stir in frozen vegetables.
Place fish fillets over vegetables, sprinkle with salt and pepper. Arrange tomato slices over fish.
Reduce heat to low, cover and cook 12-16 minutes or until fish flakes with a fork. Remove from heat,
sprinkle with parmesan cheese, cover and let stand until cheese melts (about 3 min).
(Makes 4 servings)


SWEET AND SOUR BATTERED FISH

1 Tbs oil                             
1 onion, peeled & chopped
1 small carrot,cut into thin strips  
1/4 pint pineapple juice
1  cucumber unpeeled cut into strips  
4 Tbs vinegar
1 Tbs worcestershire sauce               
2 ozs. brown sugar
4 battered frozen fish steaks        
1 level Tbs cornflour
4 Tbs water blended with cornflour


Heat oil in a pan and add the onion, carrots and cucumber. 
Fry for 5 mins.  Pour in the fruit juice, vinegar, worcestershire sauce and sugar.   Simmer for 10 mins. stirring occasionally. 
Meanwhile, cook fish in mod. oven (turning them over half way through)  for about 20 mins.

Add the cornflour and water mixture to the sauce and bring back to the boil, stirring constantly. Simmer for 1-2 mins. 
Serve with long-grain or basmati rice.


BACON-WRAPPED SHRIMP

8 oz Canadian bacon    (12 slices)
12 ea Shrimp, med, shelled
1 ea Red bell pepper (cut into 12 strips)
1  1/2 tb Teriyaki sauce
1  1/2 tb Chili sauce

1 Tablespoon Hoisin sauce

Place bacon on rack; cover with paper towel. Microwave on High 1 minute; pat dry on paper towel. Let cool slightly.
Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11x7" baking dish.
In small bowl, combine the teriyaki, chili and hoisin sauces with 2  T. water; pour over shrimp.

Cover and refrigerate 2 hours, turning once.
Uncover and microwave on High 3-4 minutes, until shrimp is cooked through. Let stand 5 minutes before serving.

  (Makes 6 servings)


BAKED COD ON BED OF PEPPERS

      1 T  Olive oil
      1 sm Onion, halved and slivered
      1 sm Red bell pepper, cored,  seeded and cut into 1/4"   -dice
      1    Garlic clove, finely minced
        pinch Ground allspice
           Salt to taste
           Black pepper to taste
    1/4 c  Pitted black olives, chopped
  1 1/2 T  Chopped parsley
      2 T  Fresh lemon juice
    1/4 lb Piece of cod or halibut
           -(1" thick), bones removed


Cooking in foil packets is a fast, fool-proof way to prepare fish and vegetables.
Preheat oven to 350'F.
Heat oil in a nonstick skillet over low heat. Cook onion for 5 minutes. Add bell pepper, garlic, allspice, salt and pepper.
Cook another 5 minutes, stirring.
Add olives, 1 tablespoon parsley and 1 tablespoon lemon juice; toss well.
Fold a piece of foil, 18" long, in half crosswise; reopen and place vegetables at center of one side. Top with fish.
Drizzle fish with remaining lemon juice. Season with salt, pepper and remaining parsley.
Fold other half of foil over the fish and crimp edges together well to make a tightly sealed packet. Bake for 15 minutes on a baking
sheet. Remove from oven and let rest for 2 minutes.
Serve immediately, cutting the packet open at the table to get the delicious aroma. Carefully remove fish to a plate.

Serves one


BAKED SHRIMP CREOLE

      2 ea Eggs,slightly beaten
      2 c  Shrimp,shelled/deveined
      1 x  Oil
      1 x  Pepper to taste
    1/4 c  Water
      2 c  Cornflake crumbs
      1 x  Salt to taste

--------------------------------SHRIMP SAUCE--------------------------------
      1 c  Chili sauce
    1/4 c  Pickle relish
    1/2 t  Mustard,prepared
      1 T  Lemon juice
      1 c  Mayonnaise
      1 ea Egg,hard-cooked,chopped
    1/2 t  Onion,grated

  1. Beat eggs slightly with water.
  2. Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again.
  3. Place shrimp in well-oiled shallow baking pan so they do not touch; sprinkle with salt and pepper.
  4. Turn once with a broad spatula so that both sides are oiled.
  5. Bake in preheated 450'F. oven 6 to 8 minutes. Serve with Shrimp
  Sauce or your favorite sauce.


  *** SHRIMP SAUCE ***
  1. Combine all ingredients; chill.
  2. Serve with baked or broiled shrimp.
  NOTE: You may prefer broiled shrimp. Follow the same recipe, but cook only 2 minutes on each side under the broiler.



DEVILED CRAB CROQUETTS

     1 lb Crabmeat
    1/2 ts Salt
      1 c  Mashed potatoes
           Old Bay seasoning
      2    Eggs, hard boiled, chopped
           Dash onion powder
      1    Sm. green pepper, chopped
      1 tb Parsley, chopped
      1    Egg, beaten
           Cracker meal


  Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings,
chopped egg, green pepper and parsley, and beaten egg.
  Shape into croquettes, roll in cracker meal and deep fry until golden brown.



SHARK AMANDINE           (Also works well for mahi-mahi or swordfish)

    1/2 c  Slivered almonds
      2 T  Butter
      2 T  Chopped parsley
      6 T  Melted butter
      1 T  Grated lemon rind
      2 T  Freshly squeezed lemon juice
      4    Shark fillets
      4 T  Sherry
           Freshly ground pepper
    1/2 lb Bacon; fried and crumbled
      4    Green onions; chopped
           Lemon wedges


Lightly brown the almonds in the butter and set aside.  Add parsley, butter, lemon rind, and juice.
Rub both sides of the fillets with the sherry and place on a broiler pan. Sprinkle with pepper.
Spoon some of the butter mixture over each fillet. Broil for 5 to 10 minutes, depending on the thickness of the fillets.
Turn over, spoon on more butter sauce and continue broiling until done. Do not overcook or the fish will be dry.
Remove to a serving platter.
  Sprinke with the almonds, bacon, and green onions. Garnish with lemon wedges.

COMMENTS: Swordfish or mahi-mahi may be substituted if shark is unavailable.
Yield: 4 servings




SHARK TERIYAKI SORTA

      1 lb Shark steak
      1 tb Teriyaki sauce
      1 ts Honey
      1 tb Lemon juice
      3 tb Margarine; melted
      1    Garlic clove; minced
      1 tb Sesame seeds


  Place fish in one of those hinged wore grills sprayed with Pam, etc.
  Combine remaining ingredients and baste fish. Cook 4 to 6 inches from moderately hot coals for 4 to 5 minutes.
  Baste with sauce and turn. Cook for another 4 to 5 minutes or until fish flakes easily,  (Makes 3 servings)



SMOKED FISH SPREAD

  1 1/2 lb Smoked fish
      2 ts Minced onion
      2 ts Finely chopped celery
      1    Clove garlic, crushed
      2 tb Finely chopped sweet pickle
  1 1/4 c  Mayonnaise
      1 tb Prepared mustard
      1 ds Of Worcestershire sauce
      2 tb Chopped fresh parsley

  Remove skins and bones from fish.   Flake fish well.  Combine with remaining ingredients and chill. 
Serve with assorted crackers or party breads.   Yield: 3-1/2 cups.    (Makes 6 servings.)

 



CHARBROILED SWORDFISH WITH CITRUS SALSA

   4                     5-oz swordfish steaks
   1                     Ruby red grapefruit -- peeled
   2                     Oranges -- peeled & sectioned
   2                     Limes -- peeled & sectioned
   1                     Lemons -- peeled & sectioned
   1       cup         Red, green, and yellow bell pepper finely chopped
   1       med         Red onion -- finely diced
   1       tb            Cilantro -- chopped
   1       tb            Mint -- chopped
   1       oz            Tequila
   1       tb            Corn oil
   1       dash      Salt
   1       dash       Black pepper


  Prepare the Citrus Salsa--
  Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.


  Grill the Swordfish--
  Season the swordfish steaks with salt and pepper to personal taste. Brush
  lightly with one tablespoon corn oil. Grill.


  Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with
  mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots.    (Makes 4 servings)

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