Club Food

Karen Mintzias 5 md Whole fish; cleaned

- heads left on 2 tb Olive oil (or more)

1 Lemon (juice only)

1 tb Chopped fresh parsley

1 tb Chopped fresh thyme

1 tb Chopped fresh fennel

Salt & freshly ground pepper 3 Anchovy fillets; rinsed

- minced or mashed 2 tb Butter

15 lg Grapevine leaves

Lemon slices & fennel leaves Wash and dry the fish.
In a
glass or earthenware bowl, beat the oil, lemon juice, parsley,
thyme, fennel, and a pinch each of salt and pepper.
Dip each fish
in the mixture, turning to coat and allow to marinate an hour or
two in the refrigerator.
Remove the fish from marinade and drain.
Meanwhile, beat the anchovies and butter together and spread on the
fish with a knife.
Wrap each fish in grapevine leaves and place,
seam side down, in an attractive baking- serving dish.
Bake in a
moderate oven (350 F) for 30 minutes.
Serve hot, garnished with
lemon and fennel.
From: “The Food of Greece” by Vilma Liacouras
Chantiles.
Avenel Books, New York.
Typed for you by Karen
Mintzias

1 md Onion

1 lg Carrot (about 5 oz)

1 1/2 t Butter

3 c Meat broth, hot

1 T Savory (fresh,

-chopped fine) 1 t Tarragon (fresh,

-chopped fine) 1 lb Peas (cooked in

-lightly salted water) 5 oz Shrimp (deveined,

-cooked and cut into -small pieces) 1/2 c White wine, dry

2 T Cream

1 c Champagne (demi sec)

Chop the onion and carrot finely.
Heat the butter in a pan and
fry the vegetables for 5 minutes stirring continuously.
Add the hot
meat broth.
Boil for 10 minutes.
Add savory, tarragon and peas.
Bring to a boil and let cook for 8 minutes.
Strain the soup and put
it back into the pan.
Add shrimp.
Simmer 5 minutes on medium heat.
(Be sure the soup is not boiling.) Add white wine and cream.
Take
from the heat.
Season if necessary.
Add champagne and serve
immediately.
NOTES: * Fine pea soup with shrimp and champagne –
This is a recipe out of a German low-calorie cookbook.
It is a
simple recipe for a really delicate soup.
It can be served as a
festive appetizer or as a gourmet snack.
* The fresh spices can be
substituted by dried spices.
* If you use canned shrimp, never let
them boil.
They would become tough and lose their delicate taste.
:
Difficulty: easy to moderate.
: Time: 40 minutes.
: Precision:
approximate measurement OK.
Heinz Kindlimann : Swiss Federal
Institute of Technology, Electronics Dept., Zurich, Switzerland :
UUCP: kindlima@ethz X400: kindlimann@ife.ethz.CHUNET : BITNET:
kindlimann@czheth5a : Copyright (C) 1986 USENET Community Trust

6 Fresh cleaned trout

6 Sprigs fresh rosemary, or

-1 1/2 tablespoons dried 3 oz Soft butter

18 Fresh mint leaves or 2

-teaspoons dried 6 Sprigs fresh thyme (leaves

-only) or 2 teaspoons dried 6 Fresh sage leaves or 1 scant

-teaspoon dried 1 1/2 t Coarse sea salt

7 Grinds black pepper

The herbs are what might have been used in Anglo-Saxon East
Anglia, but use whatever you might fancy.
Try to use fresh,
although dried is acceptable.
Put one sprig or generous shake of
rosemary down the middle of each fish.
Chop all the other herbs and
seasonings and mash them into the soft butter.
Use this to coat the
fish generously on each side.
Griddle, barbeque or grill it for 4-5
minutes on each side or till the skin is well browned and the flesh
flaking off the bone.
Baste now and then with the butter which runs
off.
Serve at once with lot of fresh bread and a salad or a simple
green vegetable.

1/4 lb Bacon cut in small pieces

1 ts Paprika

1/2 c Chopped onion

1 c Diced raw potato

1 cn (6.5-oz) chopped clams

With liquid 1/4 c White wine

1 c Crab legs/imitation crab

1 c Shrimp

1 c Scallops halved/quartered

1 ts Salt

1/2 ts Pepper

1 Bay leaf

1/2 ts Thyme

2 1/2 c Skim milk

1/2 c Instant mashed potatoes to

Thicken Any other shellfish you Like In a heavy soup pot or
kettle, brown the bacon with the paprika, onion and potato,
sauteing until potato and onions are soft and bacon is cooked.
Add
the clams, wine, crab legs, shrimp, scallops and nay other seafood
or fish.
Season with salt and pepper, bay leaf and thyme.
Stir in
the milk and heat over low flame, stirring constantly.
Do not allow
mixture to boil.
When seafood and fish are thoroughly heated
through, thicken chowder by adding instant potatoes.
Remove bay
leaf and serve.
Chowder may be prepared ahead, refrigerated, then
re-heated in a crock pot or over very low heat.

1 c Onion; chopped

2 Garlic clove; minced

1 tb Vegetable oil

8 oz Tomato sauce

28 oz Tomato, mashed

1 Bay leaf

1 ts Basil, dried

1 ts Thyme, dried

1 ts Oregano, dried

1 ts Marjarom, dried

1/2 c Dry white wine

1/4 ts Black pepper

1 lb Shrimp or scallops; chopped

1 tb Parsley, fresh; chopped

In a 4 quart saucepan,saute onion and garlic in oil until
tender.Add tomato sauce,tomatoes,bay
leaf,basil,thyme,marjoram,oregano,wine and black pepper.Let simmer
20 to 30 minutes,uncovered,stirring occasionally.Add shrimp or
scallops and simmer about 3 minutes.Discard bay leaf.Add parsley
and serve.This soup is a complete meal when served with a green
salad and French bread.

1 tb Olive oil

1 c Finely chopped onion

2 md Cloves garlic, peeled and

Minced 1 (14.5 oz) can peeled, diced

Tomatoes, undrained 1 ts Fennel seeds, lightly

Crushed 1/2 ts Dried thyme, crushed

1 (14.5 oz) can vegetable

Broth, plus enough water to Equal 3 cups 1/8 ts Powdered
saffron

1/2 ts Salt

1/8 ts Cayenne pepper

2 lb Red potatoes, halved and

Sliced 1/4-inch thick 1 lb Halibut fillet, cut into 4

Pieces Freshly ground black pepper To taste 1/4 c Minced
parsley

1 c Prepared croutons, crushed

To crumbs 1.
In a large pot, heat the olive oil over medium
heat.
Add the onion and

garlic; saute 5 minutes.
Add the undrained tomatoes, fennel
seeds and thyme.
Bring to a boil, reduce the heat and simmer 10
minutes.
2.
Add the broth-water combination, saffron, salt and
cayenne pepper.

Simmer 5 minutes.
Add potatoes, cover and simmer 15 minutes.
3.
Put the halibut pieces in a steamer basket that will fit over the
pot.

Drizzle with a little of the cooking broth and sprinkle with
pepper.
Steam 12 minutes per inch of thickness, or until the fish
flakes.
4.
Remove the skin from the halibut and put into 4 soup
bowls.
Stir the

parsley and croutons into the soup, adjust the seasonings with
salt and pepper if necessary and ladle into the bowls.

4 Leaf Lettuce Leaves

1/4 c Minced Fresh Chives

1 tb Minced Fresh Dill OR

1 ts Dried Dillweed

1/4 ts Salt

1/4 ts Pepper

2 ts Prepared Mustard

2 (8 Oz.) Flounder OR Sole

Fillets Rinse Lettuce Under Cold Water; Place Leaves in A 1 1/2
Quart Casserole.
Cover With Plastic Wrap; Turn Back 1 Corner To
Vent.
Microwave At High For 1 Min.
Place Lettuce On Paper Towels To
Drain.
Combine Chives, Dill, Salt,

Pepper & Mustard; Mix Well.
Splitfillets Lengthwise; Spread
Chive Mixture Evenly Over Each Fillet.
Roll Up Each Fillet
Beginning With The Short End.
Wrap Each Roll in A Lettuce Leaf
& Place in A 1 1/2 Quart Casserole.
Cover With Plastic Wrap
& Vent.
Microwave At High For 4 To 5 Min.
Let Stand Covered 4
Min.
Fat 1.1.
Chol.
57.

———————————-CRAWFISH———————————-
1 lb Crawfish tails, peeled,

– and deveined 1/2 c Sherry

1 1/2 c Flour

2 lg Eggs

1 pn Salt

12 oz Beer, dark

1 ds Pepper, cayenne

Pepper (to taste) Salt (to taste) Oil (for deep fat frying)
———————————–SAUCE———————————–
2 lg Egg yolks

1 tb Juice, lemon

1/2 ts Mustard, dry

1/4 ts Sauce, Worcestershire

1 ds Tabasco

3/4 c Oil

1 tb Water, hot

1 tb Sherry

1 ts Chives, minced

1 ts Ketchup

1 ds Pepper, cayenne

Pepper (to taste) Salt (to taste) Crawfish:
=========
Marinate
the tails in sherry for an hour or more.
Meanwhile, mix the cup of
flour, eggs, salt and cayenne until smooth and slowly add beer to
make the batter the consistency of pancake batter.
Drain tails and
roll in remaining flour.
Shake off excess and dip in batter.
Fry in
hot oil until golden.
Sauce:
======
Beat the yolks with lemon
juice, mustard, Worcestershire and Tabasco.
Slowly drizzle in oil
to form mayonnaise base.
Add hot water to stabilize the sauce.
Fold
in remaining ingredients and correct seasoning.
Serve with hot
crawfish tails.
Source: Great Chefs of New Orleans, Tele-record
Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Willy
Coln, Willy Coln’s Restaurant, New Orleans

8 md Sized herrings

2 Eggs

Bread crumbs 4 tb Flour

3 lg Onions, finely chopped

Milk Salt to taste Sugar to taste Butter Rinse and bone the
herrings.
Dip in flour (2 tablespoons), the beaten eggs and the
bread crumbs.
Fry in plenty of butter.
Serve with onion sauce and
boiled potatoes.
To make the onion sauce melt 2 tablespoons of
butter in a pot over a low flame.
Stir in 2 tablespoons flour and
add milk, keeping mixture smooth.
Cook until thickened.
Add onions
and bring to a boil.
(If desired onions may be boiled first in a
little water).
Season with salt and sugar.
From “Danish Cookery” by
Suzanne, Andr.
Fred.
Host & Son, Copenhagen, 1957.

Posted by Stephen Ceideberg; March 9 1993.

1 Lake trout

1/2 ts Salt

2 tb Butter

1/4 ts Lemon pepper

1 c Sour cream

1/2 ts Lemon juice

Cornmeal for dredging Shotening for frying Clean and wash the
fish and cut into serving pieces, leaving the skin on.
Salt and
pepper and coat throughout with cornmeal.
In a fry-pan bring
1/4-1/2 inch of shortening to high heat, add fish, and fry for
approximately 4 minutes; turn, and cook 3 minutes more.
Fish should
be nicely browned.
Put fish on hot serving platter.
Pour off the
fat from the pan and replace with butter, add the sour cream, and
stir with a spoon to loosen any greables.
Cook several minutes, but
do not boil.
Remove from heat, add lemon juice, stir, and pour over
trout.

12 ea FRESH, SHUCKED OYSTERS (IN A

1/4 c OYSTER LIQUOR (FROM JAR)

1 ea BAY LEAF

1 t WORCHESTERSHIRE SAUCE

4 ea SLICES (1/2 OZ.
EACH) LEAN,

1/2 c UNBLEACHED WHITE FLOUR (IN A

2 ea EGGS (BEATEN IN A SMALL BOWL

1 c BREAD CRUMBS

2 c OIL (FOR FRYING)

12 ea TOOTHPICKS (FOR WRAPPING BAC

In a 1 quart saucepan, on a medium flame, poach oysters in
oyster liquor with bay leaf and Worchestershire (about 2 minutes,
until the edges of the oysters curl).
Remove oysters from liquor
and set aside.
Discard liquor.
Cut bacon strips in thirds.
Wrap
each oyster with bacon and fasten with a toothpick.
Roll in flour,
dip in eggs, and then roll in bread crumbs.
Heat oil in a 9 inch
skillet.
When oil smokes, reduce heat and fry oysters for 5
minutes.
Drain on paper bag and serve immediately.
Yields 12
oysters.

1 1/2 lb Dried salt cod

1 1/4 c All-purpose flour

2/3 c Cold water

1 pn Salt

1/4 ts Baking powder

Vegetable oil for frying Cut the cod into 4-inch sections.
Place
in a glass or earthenware bowl, cover with cold water, and soak
overnight.
The next day, drain and discard the water.
Put the cod
in a pot and cover with cold water.
Bring to a boil, then remove
from the heat and lift out the cod with a slotted spoon.
Remove the
bones and the black skin.
In a medium bowl, combine the flour,
water, salt, and baking powder to make a thin batter.
Dip the cod
in batter and fry in hot oil (about 1/2 inch deep) on both sides,
then lower heat and cook until tender, turning once again.
Serve
hot, with skordalia, which is cold or room temperature.
Note: If
the cod is excessively salty, change water 2 or 3 times during the
soaking period.
From: “The Food of Greece” by Vilma Liacouras
Chantiles.
Avenel Books, New York.

6 ea Crabs,soft-shell

1 c Milk

1 x Pepper to taste

1 x Vegetable oil

1 x Parsley,minced,fresh

1 ea Egg,beaten

1 x Salt to taste

1 x Flour

1 x Lemon slices

1.
Wash cleaned crabs well.

2.
Mix egg, milk, salt and pepper; soak crabs in mixture.

3.
Coat crabs with flour, then deep-fry in hot oil until
brown.

4.
Drain on paper towels; garnish with lemon slices and sprinkle
with

minced parsley.
NOTE: Wonderful to serve at a picnic or backyard
supper.

1 cn Flat anchovy fillets (2 oz);

-drained & finely chopped 1/2 c Onion; finely chopped

1/3 c Caoers; drained, washed,

-dried & chopped 1/2 c Pickled beets; canned or

-fresh, finely chopped – (see Recipe) 4 Egg yolks

Place 1 egg cup, cookie cutter or small juice glass in the
center of each of 4 salad plates to reserve a space for the egg
yolks.
On each plate make a border around the glass with a thin
ring of chopped anchovies, then a ring of chopped onions, one of
capers, one of pickled beets and one of chopped fresh parsley.
The
plates may be prepared ahead of time and refrigerated.
Before
serving, remove the glass from each plate and replace it with a raw
egg yolk.
Each person then mixes his own ingredients at the table.
This may be served as a first course, as part of a smrgsbord, or as
a late-supper snack with beer.

12 Cloves fresh garlic, minced

1 Bunch green onions, minced

1/2 c Butter

1/4 c Vegetable oil

1/2 c Chopped parsley

1 t Italian seasoning

1 c Dry white wine

1 c Clam juice

1 c Water

24 Cherrystone clams, cleaned

In large skillet, saute garlic and onion in butter and oil for 1
minute.
Add parsley and seasoning.
Add wine, clam juice and water
and cook 2 minutes.
Now add clams and cook covered until clams
open, about 10 to 12 minutes.
Serve in bowls.

4 x Large mackerel (or 8 small)

Clove garlic Seasoned flour Butter for frying Lemon juice Mince
garlic very finely Divide between the fish and rub in well.
Roll
mackerel in beaten egg and then in flour.
Fry in butter for 4-5
minutes each side.
Sprinkle with lemon juice and serve.

3 tb Vegetable Oil

1/2 lb Shrimp, Peeled And Deveined

2 tb Cilantro Pesto (See Recipe)

1 tb Fish Sauce (Nam Pla)

Fresh Cilantro Leaves Heat a wok or medium skillet over
medium-high heat.
Add the oil and swirl to coat the surface.
When
the oil is very hot but not smoking, add the shrimp and stir-fry
until they begin to color on all sides, about 1 minute.
Add the
pesto and stir-fry until it coats the shrimp and begins to cook,
about 1 minute.
Add the fish sauce and toss the shrimp for another
15 seconds to mix it in.
Transfer the shrimp and sauce to a serving
platter.
Sprinkle with cilantro leaves and serve.

———————————-MARINADE———————————-
8 Cloves Crushed Garlic

2 tb Minced Cilantro Root

1 ts White Pepper

1/2 ts Salt

2 tb Fish Sauce (Nam Pla)

1 1/2 tb Sugar

———————————–SHRIMP———————————–
1 lb Shrimp, Shelled & Deveined

3 tb Oil

1 Tomato, Cut Into Wedges

1 Cucumber, Sliced

The garnish of tomato and cucumber slices adds freshness to this
rich spicy dish, which should be served with plenty of fresh
vegetables.
Thoroughly mix together all the marinade ingredients.
Combine the shrimp with the marinade and set aside to marinate for
10 minutes.
Heat a medium skillet, add the oil and saute the
marinated shrimp for 4 minutes.
Remove to a serving plate and
garnish with the tomato and cucumber.

1 lb Whitefish -or- Turbot

-Fillets, fresh or frozen 1 lb Pike Fillets, fresh or

-frozen 2 Onions, sliced

4 c Water

2 Carrots, sliced

1 ts Salt

1/2 ts Ground White Pepper

2 Eggs

1/4 c Matzo Meal

Defrost the fish, if frozen.
Save the head, skin and bones of
fish when filleting.
Place them in a large saucepan with the
onions, water, carrots, salt and pepper.
Cook over high heat until
the fish is ready.
Grind the fish in a food processor.
Add the eggs
and matzo meal.
Mix until well blended.
Drop balls of the fish
mixture into the fish stock.
Cover and simmer for 30 minutes.

Remove the cover and continue cooking for 10 minutes longer.
Cool the fish balls and place on a platter or in a bowl.
Strain the
fish stock over fish balls.
Add the carrots around the fish.
Chill
Serve with horseradish.
Serves 18 One Serving of 2 Fish Balls =
Calories: 98 Carbohydrates: 2 Protein: 12 Fat: 4 Sodium: 190
Potassium: 20- Cholesterol: 56 Exchange Value: 2 Lean Meat
Exchanges Source: Holiday Cookbook, American Diabetes Association,
ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

4 ea Catfish fillets(5-7oz ea)

1 c Flour,all-purpose

1 x Cayenne pepper to taste

1/2 c White wine,dry

2 ea Juice of lemon

2 T Tarragon,chopped fresh

2 T Green onion,chopped

2 T Chives,chopped

1/2 c Butter,clarified

1 x Salt to taste

1/2 c Champagne

12 ea Oysters,fresh shucked

2 T Shallots,chopped

1/2 t Tarragon,dried

1/2 c Butter,unsalted

1.
Thaw frozen fish according to package directions.

2.
Season catfish with salt and cayenne; dust with flour,
shaking off

excess.
3.
Heat clarified butter in large heavy skillet.

4.
Place fillets in skillet, flat side up; saute over medium
heat

until brown.
5.
Turn fillets and continue to saute until brown,
then remove to

heated plates.
6.
Deglaze skillet with champagne or wine; add
oysters, oyster liquor,

lemon juice, shallots, fresh or dried tarragon, and green
onions.
7.
Cook until oysters begin to curl, then remove and place
3 on each

fillet.
8.
Reduce liquid in skillet until a glaze forms, then
add cold

butter, a few chips at a time, swirling pan constantly (do not
stir, as spots will develop and butter solids and liquids will
separate).
9.
Continue adding butter; butter will emulsify,
creating a smooth

creamy sauce.
10.
Add chives, adjust seasoning with salt and
cayenne, and pour over

oysters.
NOTE: Served a famous Lafitte’s Landing retaurant in
Donaldsonville, Louisiana.

1 lb Salmon, fillets, trimmed,

– skin removed, cut into — 2 ounce pieces on a — diagonal
Flour, all purpose 1/4 c Butter, clarified **

1/4 c Wine, white, dry

1/2 c Cream, whipping

3 ea Anchovy, fillets, chopped

1/2 md Tomato, ripe, cored,

– seeded, peeled, diced 3 tb Butter, unsalted, chilled

– cut into pieces 2 tb Chives, fresh, chopped

Salt (to taste) Pepper (to taste) 4 sm Broccoli, florets,

– (garnish) ** See recipe for Clarified Butter.
Pat salmon dry
with paper towels.
Dip 1 side of each piece in flour, shaking off
any excess.
Heat the clarified butter in a large skillet over
medium-high heat.
Working in batches if necessary, saute salmon
floured side down, shaking the skillet occasionally to break the
fish loose of the bottom, until golden ( 1 1/2 to 2 minutes.)
Carefully turn salmon and brown the second side.
Transfer to warm
serving plates, blotting up any excess fat from the fish.
Keep
warm.
Pour off butter from the skillet and add wine, scraping up
any browned bits.
Add cream, anchovies and tomato and boil until
very lightly thickened, 2 to 3 minutes.
Lower heat and swirl in
butter, 1 or 2 pieces at a time.
Add chives and adjust seasonings
to taste.
Pour sauce over the fish, and garnish with broccoli
florets, and serve.
Source: New York’s Master Chefs, Bon Appetit
Magazine : Written by Richard Sax, Photographs by Nancy McFarland :
The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79
Restaurant, New York

Head, tail, backbone of fish 4 tb Butter

6 Peppercorns

1 c Hollandaise sauce **

2 Shallots, sliced

1 1/2 tb Flour

1 c Water

4 tb Milk

1/3 c White wine

Salt and pepper 2 lb Fillets of steelhead

Cucumber and lemon slices 1 Bouquet garni

1/4 ts Thyme,

1/2 ts Tarragon

1/2 lb Mushrooms

—————————–HOLLANDAISE
SAUCE—————————–
2 Egg yokes

Salt Fresh lemon juice 1 pn Cayenne

1/4 lb Cold butter, 8 pieces

This lordly French dish is prepared in a variety of ways, but
basically it is fish fillets served with two sauces and mushrooms
in between.
The fillets from small salmon, walleye, lake trout, and
channel cat are all superb prepared in this fashion.
If the two
sauces seem too time-consuming just note that this dish is
excellent if only the wine sauce is used.
Put the fish head, etc.,
peppercorns, and shallots into the water and wine, bring to a boil,
then simmer gently for 30 minutes.
Strain and set aside.
Arrange
the fillets in a shallow glass or earthenware fireproof dish that
has been liberally buttered.
Add the bouquet garni.
Pour in the
reserved fish stock and poach in a 325 degree oven for 20 minutes.
Saute the sliced mushrooms in 2 tablespoons of butter for 5
minutes, coating and stirring a couple of times.
Reserve.
Prepare
the hollandaise and hold it by covering with a lid.
Make the wine
sauce by melting 2 tablespoons of butter in pan, then stir in the
flour and cook a few minutes.
Turn off heat, pour in the liquor
from the poached fillets, then stir and thicken over the fire.
Add
the milk, then stir until it bubbles.
Season to taste.
To assemble:
lay the fillets on a fireproof dish and cover with the wine sauce.
Now dot the top with mushrooms.
Ladle the hollandaise sauce over
all and glaze under the broiler.
Garnish with cucumber and lemon
slices or with watercress.
HOLLANDAISE SAUCE In a very heavy pot
set over a flame tamer, whisk the eggs until they are well blended,
turn lemon-colored, and start to thicken.
Be sure heat is low.
Add
1 tablespoon of lemon juice when thickening starts.
Start adding
butter one piece at a time, whisking each piece until is absorbed
with the eggs.
Continue until all the butter is used up.
It should
take about 2 minutes, at which point the sauce will be thick.
If at
any point you sense that the is about to separate, quickly add a
teaspoon of cold milk or cream.
Now whisk in about 1 more teaspoon
of lemon juice, a pinch of salt, and optional cayenne.
Taste to see
that the sauce is lemony enough for your taste.

4 tb Butter

Splash of dry white wine 2 Trout filleted

1/4 c Fish stock, OR half clam

Juice, half water Salt and fresh pepper 1/4 c Macadamia nuts,
sliced

3 tb Heavy cream

Oil for deep frying 1/8 ts Tomato sauce

2 tb Capers

A very special way a doing trout fillets, inspired by a dish
created by chef Seppi Renngli at the Four Seasons.
In a skillet
large enough to hold the fillets melt about 3 tablespoons butter
and, when almost sizzling, add trout.
Saute on one side for about
3-minutes, turn, cover for a minute, and then saute the other side.
A total of 6-7 minutes should do it.
Salt and pepper the fish and
remove to a warm place, add nuts for a moment to the pan to toast,
then toss over the trout fillets.
Meanwhile, in a separate small,
sturdy pan, heat enough oil so that a small strainer can be lowered
into it.
Let capers drain in the strainer.
Returning to the trout
pan, splash in tablespoon or two of wine, then add stock and cream
and boil down rapidly, stirring in just a taste of the tomato paste
and a little more butter.
When reduced and slightly thickened,
spoon this little bit of pan sauce over the fillets.
Now quickly
lower the capers into the almost smoking oil.
Let them sputter and
sizzle a few seconds, then remove the strainer and shake free of
oil.
Distribute fried capers in neat piles at either end of the
fillets and serve immediately.

2 md Onions

2 md Leeks

2 tb Olive oil

1 lb Heads and bones from red

-snapper, rockfish, cod, Flounder, porgy, or sea bass 1 tb
Tomato paste

Salt to taste 2 qt Boiling water

1 Celery stalk

2 Sprigs fresh thyme (or 1 tsp

-dried) PREPARATION: Peel and coarsley chop the onions.
Rinse
leeks, remove green tops, and reserve white parts for another use.
COOKING: Heat oil in a 6-quart soup kettle.
Add onions and saute
over medium-high heat until softened, about 2 minutes.
Add fish
heads and bones and saute until golden, about 5 minutes.
Stir in
salt and tomato paste.
Add the boiling water to the soup kettle.
Cut the celery stalk in half and add it to the soup along with the
thyme and leek greens.
Simmer for 25 minutes.
Strain broth through
a fine sieve and return it to the soup kettle; set aside.
(Can
cool, cover, and refrigerate for up to 2 days or freeze for up to 1
month.) Makes 2 quarts [COOKS; Jan/Feb 1989] Posted by Fred
Peters.

-Waldine Van Geffen VGHC42A 4 Fish fillets or steaks;about

-6oz ea, 3/4″ thick* 1/4 c Dried tomato bits

1/4 c Lemon juice

2 tb Chopped fresh thyme or

2 ts Dried thyme

4 ts Garlic; minced

x Salt and pepper Preheat oven to 400~.
Cut 4 12″ circles from
kitchen parchment; fold each circle in half.** Unfold circles and
place fish pieces next to folds.
Top fish with tomato bits, lemon
juice, thyme, garlic, salt and pepper, dividing equally.
Refold
paper over fish so that cut edges meet.
Fold and roll cut edges up
all the way around to seal packes securely.
Place on baking sheet;
bake 10 to 12 minutes until packets are browned and puffed.
Transfer to plates; cut open to serve.
*Any thick-fleshed fish such
as halibut, sea bass and orange roughy.
**Aluminum foil may be used
in place of kitchen parchment.
Cut 4 12″ squares of foil; proceed
as with parchment circles, but bake for 12 minutes.
Source: The
Sonoma Dried Tomato Cookbook (wrv)

2 lb Fish fillets

10 oz Sliced water chestnuts

10 oz Sliced bamboo shoots

6 Scallions trimmed

1/2 lb Fresh snow peas, cut into f

1 c Court bouillon

1/4 c Soy sauce

1/4 c Sesame oil

1/4 ts Pepper

1 ts Minced garlic

2 ts Finely minced ginger

HEAT THE OVEN TO 350F.
Arrange the fish fillets in a baking
dish.
Place the water chestnuts and bamboo shoots in a colander,
and pour boiling water over them to remove the tinny taste.
Arrange
the vegetables around the fish.
Also arrange the scallions and snow
peas.
Bring the court bouillon to a simmer, along with the soy,
sesame oil, pepper, garlic and ginger.
Pour this over the fish,
cover the fish with a sheet of buttered wax paper, buttered side
down, and bake for 7 minutes.
Remove from the oven, drain the
cooking liquids, and reduce them by half.
Serve immediately,
dividing the fish among the plates along with the vegetables.
This
will serve 6.

2 c Tomato sauce; (15 oz.
can)

1/2 c Dry white wine

4 tb Butter, melted

2 tb Lemon juice

2 tb Green onion, chopped

1 ts Salad herbs, dried

1/2 ts Sugar

1/2 ts Salt

1/8 ts Hot pepper sauce

6 Trout, whole, dressed

In small saucepan, combine tomato sauce, wine, melted butter,
lemon juice, green onion, salad herbs, sugar, salt, and hot pepper
sauce.
Simmer 10 to 15 minutes.

Grill fish over hot coals 10 minutes on each side.
Brush both
sides of fish with sauce during the last few minutes of grilling.
Pass remaining sauce.

2 lb Frozen Fish Steaks; *

1/2 c Onion; Finely Chopped

2 ea Cloves Garlic; Minced

2 tb Vegetable Oil

2 tb Fresh Cilantro; Snipped

1 ts Salt

1/8 ts Pepper

1/2 c Orange Juice

1 tb Lemon Juice

1 ea Egg; Large, Hard Cooked, **

* Use Halibut or other fish steaks.
** Cut the hard cooked egg
into wedges after peeling.
Thaw the frozen fish steaks.
Arrange the
fish in a 12 X 7 1/2 X 2-inch baking dish.
In a small skillet cook
the onion and the garlic until the onion is tender but not brown.
Stir in the cilantro, salt and pepper.
Spread the mixture over the
fish.
Combine the orange juice and lemon juice and pour evenly over
the fish.
Bake, uncovered, in a 400 degree oven for about 20 to 25
minutes, or until the fish flakes easily with a fork.
Arrange egg
wedges on top of the fish steaks; sprinkle with paprika and garnish
with orange slices, if desired.