chi-mom

-= Exported from BigOven =-

Impossible Tuna Pie

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Seafoods

-= Ingredients =-
1 can Tuna ; 8 oz - drained
1/3 cup Celery ; thinly sliced
2 cups Cheese ; cheddar shredded
1/4 cup Green onions ; sliced opt.
1/2 cup Milk
4 Eggs
1 cup Bisquick baking mix
1/2 teaspoon Lemon rind ; grated
1 teaspoon Lemon juice
1/4 teaspoon -Salt
1/8 teaspoon Pepper
1 Garlic clove ; crushed

-= Instructions =-
: Approx. Cook Time: :40 Preheat oven to 350F. Grease pie
plate, 10x1 1/2". Layer tuna, celery, cheese and onions in plate. Beat
remaining ingredients 15 seconds in blender. Pour into pie plate. Bake
till golden brown or knife inserted in centre comes out clean (about 40
minutes). Cool 5 minutes. Serve with lemon wedges if desired. posted by
Anne MacLellan
Per Serving (excluding unknown items): 203 Calories; 10g Fat (41.7%
calories from fat); 19g Protein; 11g Carbohydrate; 1g Dietary Fiber; 216mg
Cholesterol; 127mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0
Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0
0 0 0 0 0


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-= Exported from BigOven =-

Imu-style Grilled Salmon

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Publication, Fish

-= Ingredients =-
1 pound Seaweed or leek tops ; see
-note
1 pound Salmon fillets
1 tablespoon Corn oil
Sea salt or kosher salt
4 ounces Salmon caviar ; optional
2 tablespoon Hazelnut or walnut oil

-= Instructions =-
Preparation time: 15 minutes Cooking time: 8 minutes Yield: 4 servings
Using seaweed and sea salt reproduces the flavor of seafood cooked in the
imu, or fire pit, used by the Salish tribe along the coast. Layers of
seaweed and seafood are placed over coals and buried for long, slow
cooking. Adapted from a recipe by chef Fernando Divina of Fiddleheads and
Bella Coola Cafe, Portland, Ore. Divina says any kind of barbecue grill
will work instead, but one with a tight-fitting lid is best for a smoky
flavor. 1. Prepare grill. Place 2 pounds of soaked wood chips over
embers. Spread half of the seaweed or leek tops on grill rack in slight
mound on one side. 2. Rub fillets with corn oil. Sprinkle with sea
salt. Place on grill; cover fillets with remaining seaweed. Cover grill.
Cook until desired doneness, about 8 to 10 minutes for medium. 3.
Remove salmon to platter or serving plates. Discard seaweed. Top each
fillet with spoonful of caviar, if using; drizzle with oil. Notes:
Seaweed can be ordered from many specialty fish markets or found in Asian
markets, usually frozen. To bake the salmon in oven, place 1/2 of the
seaweed or leek tops in center of heavy-duty aluminum foil. Put oiled and
salted fillets on top of seaweed; top with remaining seaweed. Seal foil
over fish. Bake in 425 degree oven to desired doneness, about 18 minutes.
Nutrition information per serving (with caviar): Calories 355; Fat 26 g;
Saturated fat 5 g; % calories from fat 67; Cholesterol 235 mg; Sodium 475
mg; Carbohydrates 1 g; Protein 28 g; Fiber 0 g Recipe by: January 20,
1999 Chicago Tribune ~*-*-*-MM by Helen Peagram-*-*-*- by Patty
<designwest@ameritech.net> on Jan 24, 1999, converted by MM_Buster v2.0m.
Per Serving (excluding unknown items): 2454 Calories; 234g Fat (85.3%
calories from fat); 91g Protein; 0g Carbohydrate; 0g Dietary Fiber; 236mg
Cholesterol; 304mg Sodium. Exchanges: 12 1/2 Lean Meat; 43 1/2 Fat.Nutr.
Assoc. : 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Indian Broiled Fish With Many Spices

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Seafoods

-= Ingredients =-
2 tablespoon Lemon juice
2 tablespoon Dry mustard
2 teaspoons Ground cumin
1 teaspoon Ground coriander
1 teaspoon Salt
1/4 teaspoon Garam masala
-optional See NOTE
4 Swordfish or halibut steaks
- 1-inch thick about 2 lb
2 tablespoon Melted margarine or butter

-= Instructions =-
The fragrant brushing of spices called for here will add a piquant
flavor redolent of Indian cooking to fish steaks, whether swordfish or
halibut. Mix together all ingredients except fish and margarine. Spread
mixture evenly on both sides of fish. Place fish in shallow glass or
plastic dish. Cover and refrigerate at least 12 hours. Set oven control
to broil or 550F. Arrange fish on rack in broiler pan and drizzle with
melted margarine. Broil with tops about 4 inches from heat until light
brown, about 7 minutes. Turn. Drizzle with melted margarine. Broil until
fish flakes easily with fork, 5 to 7 minutes longer. NOTE: Garam masala
is a blend of ground spices with many variations. It is available in
Indian markets and at some supermarkets.
Per Serving (excluding unknown items): 41 Calories; 1g Fat (10.3% calories
from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 536mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Indian Fish Kebabs

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Seafoods

-= Ingredients =-
1 pound Monk fish
-or other firm fish
1 Yellow squash
1 Green bell pepper
1 Red bell pepper
Cherry tomatoes
Bay leaves
Cooked brown rice or
Pita bread
Lemon wedges
Sprigs of mint
-CHERMOULLA-
4 small Garlic cloves ; minced
1 teaspoon Ground cumin seeds
1/2 teaspoon Sweet Hungarian paprika
1/8 teaspoon Cayenne
1 pinch [generous] saffron
1/4 cup Chopped fresh cilantro
1/4 cup Fresh lemon juice
3/4 cup Olive oil
Salt
Black pepper

-= Instructions =-
This is a very colorful and tasty arrangement of marinated and then
skewered and grilled vegetables and fish. The marinade, called
chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. In
this version I've suggested my favorite vegetables for kebabs. You should
choose your own favorites; some other good choices are eggplants,
mushrooms, and onions. special equipment: skewers (if you are using
bamboo skewers, soak them in water for 1/2 hr. and fill them out to the
ends so the skewers won't burn) Combine the ingredients for the
chermoulla. Cut the fish into 1-inch cubes. Similarily, cut the
vegetables into 1-inch cubes. Place the fish and vegetables in the
chermoulla and marinate, refrigerated, for 2 hours. When you
are ready to assemble the kebab, soften the bay leaves in boiling water
for several minutes. Alternate the tomatoes, peppers, yellow squash, and
fish on skewers. Place a bay leaf occasionally on the skewers next to the
fish. Reserve the chermoulla. Cover the broiler pan with foil and
plkace the kebabs on it about an inch apart. Broil for 15 to 20 minutes,
basting with the reserved chermoulla, and turning frequently to cook
evenly. Serve on rice or in pita bread and garnish with lemon wedges
and sprigs of mint. From Sundays at Moosewood Restaurant
Per Serving (excluding unknown items): 384 Calories; 41g Fat (92.5%
calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0
Fruit; 8 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Indian Salmon [oregon]> Raphael's Restaurant

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Seafoods

-= Ingredients =-
1/2 tablespoon Butter
8 ounces Salmon fillet
1 ea Shallot ; diced extra fine
3 ea Slices tomato ; sliced thin
1 ounce Spinach leaves
-1 cup loosely packed
3 tablespoon Water
1/2 tablespoon Huckleberry puree or jam

-= Instructions =-
Raphael's Restaurant in Pendleton, Oregon pays homage to the native
American past with this dish made from salmon and huckleberries, two
staples of the Northwest Indian diet. Place butter in saute pan or
skillet, then add salmon, sprinkle with diced shallots, top with thin
slice tomatoes, then cover with spinach, place over medium heat, add
water, then cover and let simmer approximately ten minutes. Lift salmon
with spinach topping, place on plate, then top with huckleberry puree.
Source: Raphael's Restaurant, Pendleton, Oregon; as published in the
Oregonian FoodDay by Andrew Mershon; typos by Dorothy Flatman 1998 From:
Dorothy Flatman Date: 18 Aug 98
Per Serving (excluding unknown items): 681 Calories; 54g Fat (71.2%
calories from fat); 47g Protein; 2g Carbohydrate; 1g Dietary Fiber; 242mg
Cholesterol; 659mg Sodium. Exchanges: 6 1/2 Lean Meat; 1/2 Vegetable; 9
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Instant Gravlak

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Fish

-= Ingredients =-
1/4 teaspoon Salt
1/2 teaspoon Freshly ground pepper
1 pound Salmon fillet
-pref from tail section
-cut in very thin slices
-on the diagonal
2 tablespoon Capers ; drained
2 tablespoon Red onion ; finely chopped
-rinsed in a sieve under
-cold tap water and
-thoroughly drained
2 tablespoon Scallions ; minced
2 tablespoon Mixed fresh herbs
-finely chopped
-parsley chives tarragon
2 tablespoon Extra-virgin olive oil
Dark bread ; thinly sliced
Butter
Lemon wedges

-= Instructions =-
1. Sprinkle 1/2 teaspoon of the salt and pepper on 4 to 6 large serving
plates or on a very large platter. Taking care not to disturb the
seasonings, arrange the salmon slices side by side on the plates or on
the platter without overlapping. Evenly sprinkle the remaining 3/4
teapoon salt over the salmon and cover with plastic wrap. Set aside to
cure at room temperature for at least 30 minutes, or refrigerate for up
to 1 day. 2. Sprinkle the gravlax with the capers, red onion, scallion,
herbs and olive oil, in that order. Trim, halve and butter the bread.
Serve the gravlax with lemon wedges and the bread. Food and Wine
Magazine Dec 1994
Per Serving (excluding unknown items): 1122 Calories; 112g Fat (88.9%
calories from fat); 24g Protein; 8g Carbohydrate; 2g Dietary Fiber; 59mg
Cholesterol; 901mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2
Vegetable; 21 1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Irma's Salmon Patties

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Fish

-= Ingredients =-
-SALMON PATTIES-
ounce Can red salmon
-drained skin removed
-deboned
1 medium Yellow onion ; minced
1 medium Green bell pepper ; minced
2 sl Bread torn into small pieces
1 medium Potato ; boiled and mashed
1 large Egg ; lightly beaten
dash Salt to taste
dash Pepper to taste
-COATING MIX-
1/2 cup Yellow cornmeal
1 teaspoon Black pepper
Vegetable oil for frying

-= Instructions =-
Combine salmon, onion, green pepper, bread, potato, egg and
salt/pepper. Shape into 8 patties. Combine cornmeal and black pepper.
Coat the patties in the cornmeal mixture. Fill a skillet with a 1/4
inch layer of the oil. Heat until very hot, then saute the patties until
they are browned on both sides, about three minutes per side.
Washington Post Sept 24, 1997 ++ Typed but not tested ++ ++ Courtesy of
Dale & Gail Shipp, Columbia Md. ++
Per Serving (excluding unknown items): 34 Calories; trace Fat (4.5%
calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.Nutr. Assoc.
: 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Island Swordfish

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Fish

-= Ingredients =-
1/2 cup Chopped fresh or canned
Mango or thawed ; frozen
Peaches
1/4 cup Chopped avocado
1/4 cup Chopped red sweet pepper
2 tablespoon Chopped red onion
2 tablespoon Lime or lemon juice
1 tablespoon Snipped fresh cilantro or
Parsley
1 teaspoon Grated gingerroot or 1/4
teaspoon Ground ginger
2 Cloves garlic ; minced
dash Bottled hot pepper sauce
optional
1/4 cup Lime or lemon juice
1 teaspoon Finely shredded lime or
Lemon peel
3 tablespoon Dry white wine
1 tablespoon Orange liqueur ; optional
1/2 teaspoon Pepper
4 4-ounce swordfish steaks
about 3/4 inch thick
Nonstick spray coating

-= Instructions =-
In bowl stir together mango or peaches, avocado, red pepper, onion, the
2 tablespoons lime or lemon juice, cilantro or parsley, ginger, garlic,
and hot pepper sauce. Cover and chill. (Let salsa stand at room
temperature 20 minutes before serving.) For marinade, in small bowl stir
together the lime or lemon peel, 1/4 cup lime or lemon juice, wine,
liqueur, and pepper. Place fish steaks in a shallow dish; pour marinade
over fish steaks. Cover and chill 1 hour; drain, discarding marinade.
Spray the unheated rack of a broiler pan with nonstick coating; place
fish on rack. Broil 4 to 5 inches from heat for 8 to 12 minutes or till
fish flakes easily with a fork, turning once during cooking. To serve,
top fish with fruit salsa. Makes 4 servings. From: Rmjdavis@aol.Com
<rmjdavis@aol.Codate: Wednesday, August 04, 1999 10:50 MM by H Peagram
Per Serving (excluding unknown items): 16 Calories; trace Fat (4.6%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Italian Baked Fish

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Low cal, Italian, Fish, Easy

-= Ingredients =-
1/2 pound Flounder or sole fillets
3 tablespoon Low-cal Italian dressing
3 tablespoon Lemon juice
3 tablespoon Worchestershire sauce
1/8 teaspoon Garlic powder
Salt and pepper

-= Instructions =-
Place fish in shallow baking dish. Combine remaining ingredients and
pour evenly over fish. Marinate several hours in the refrigerator,
turning the fish occasionally. Preheat oven to 350 degrees. Bake fish
uncovered for 30 minutes. Broil for 5 minutes, or until fish is crisped.
Each Serving: 154 Calories, 29g Protein, 2g Fat, 3g Carbohydrates, 427mg
Sodium, and 85mg Cholesterol. Light and Luscious.
Per Serving (excluding unknown items): 46 Calories; trace Fat (0.0%
calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit.Nutr. Assoc.
: 0 0 0 0 0 0


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-= Exported from BigOven =-

Italian Baked Scrod

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Fish

-= Ingredients =-
2 pounds Scrod fillets ; or other firm
-fish
Salt and freshly ground
-black pepper to taste
Sliced onions
Chopped stewed tomatoes
Sliced pitted black olives
-* can omit RLG
2 tablespoon Fresh basil ; chopped or 1 t.
-dry
2 tablespoon Fresh parsley ; chopped or 1
-T. dry
1 Clove garlic ; crushed
Clam juice ; ** see note

-= Instructions =-
Preheat oven to 375°F. Wash the fillets and pat dry with paper
towels. Arrange in a single layer in a 13x9x2 inch baking dish. Season
with salt and pepper. Cover with onions, tomatoes, olives, basil,
parsley, and garlic. Moisten with a little clam juice. Bake for 20
minutes, or just until the fish separates easily when touched with a
fork. Drain off most of the liquid before serving. NOTES : * I didn't
use olives, not a big olive-loving family ** I didn't have clam juice but
I did have Better Than Bouillon Clam Base so I reconstituted a tiny bit.
Recipe by: Newmans Own Cookbook by Paul Newman & A.E. Hotchner MM by
Helen Peagram by RST G <synapse7@home.com> on Mar 12, 1999, converted
by MM_Buster v2.0m.
Per Serving (excluding unknown items): 13 Calories; trace Fat (14.8%
calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 17mg Sodium. Exchanges: 1/2 Vegetable.Nutr. Assoc. : 0 0 0 0
0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Italian Fish Roll-ups

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Low fat, Italian, Fish

-= Ingredients =-
1 pound Flounder or cod fillets
-fresh or frozen skinless
1 pk French-style green beans
-frozen
2 tablespoon Onion ; chopped
1/2 cup Boiling water
1 can Tomato sauce
1/4 teaspoon Dried oregano
1/4 teaspoon Dried basil
1/8 teaspoon Garlic powder
1 tablespoon Parmesan cheese ; grated

-= Instructions =-
Recipe by: Skim the Fat - American Dietetic Assoc. (AAL) 1. Thaw frozen
fish in refrigerator overnight. Divide fish into 4 servings. 2. Add beans
and onion to boiling water. Cover and boil gently until beans are
tender-crisp, about 7 minutes. Drain. 3. Place 1/4 of the bean-onion
mixture in the middle of each fish portion. 4. Start with the narrow end
of each fillet and roll. Place in a baking pan with the end of the
fillets underneath. 5. Mix tomato sauce, oregano, basil, and garlic
powder. Pour over fish roll-ups. 6. Sprinkle with cheese. 7. Bake at 350
F until fish flakes easily when tested with a fork, about 45
minutes.
Per Serving (excluding unknown items): 53 Calories; 1g Fat (8.8% calories
from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 1mg
Cholesterol; 396mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Italian-style Fish And Vegetables

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Veggies, Fish

-= Ingredients =-
2 tablespoon Olive or vegetable oil
1 medium Onion ; sliced
1 ounce Jar sliced mushrooms ; drain
1/2 teaspoon Dried basil
1/2 teaspoon Fennel
2 cups Frozen mixed vegetables
1/2 pound Catfish ; Orange Roughy or
- Sole thaw if frozen
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 medium Tomatoes ; sliced
1/3 cup Grated Parmesan

-= Instructions =-
1. Heat oil in large skillet over medium heat until hot. Add onion,
mushrooms, basil and fennel; cook 4 minutes or until onion is tender,
stirring occasionally. 2. Stir in frozen vegetables. Place fish over
vegetables; sprinkle with salt and pepper. Arrange tomatoes slices over
fish. Reduce heat to low; cover and cook 12 to 16 minutes or until fish
flakes easily with fork. 3. Sprinkle with cheese. Remove skillet from
heat; cover and let stand about 3 minutes or until cheese is melted.
Nutrition Information Per Serving: 210 Calories, 9 g Fat, 340 mg Sodium
From: Paula <demoness@bellatlantic.Net>
Per Serving (excluding unknown items): 39 Calories; trace Fat (6.5%
calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 117mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


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--
CHI-MoM