7712 N. MAY AVE.    OKC,OK                                                                    405-843-3474   (THE-FISH)

I WILL BE ADDING A RECIPE EACH WEEK  --  SO COME BACK NEXT WEEK FOR THE NEXT ONE

HALIBUT SEASON

        2 ea. - 8oz. halibut filets

        Put olive oil on halibut and sprinkel with Avalon Grill Seasoning.

        Bake for 20 minutes at 350 degrees

       

        Tomato Chutney

                                    4 small - tomatoes              4 - shallots

                                    1/4 cup - sugar                    1/4 cup - Balsamic Vinegar

                                    3 drops - tobacco sauce    1 cup - water

Cut a small X in the bottom of the tomatoes.  Drop the tomatoes into boiling water for 10 seconds.  Remove with a slotted spoon and drop into ice water for one minute.  Remove from water and peel, remove core and seeds.  Slice the tomato flesh into into 1/4 inch slices.  Peel shallots and slice into 1/8 inch pieces.  In a skillet add shallots, water & sugar.  Cook over medium heat stirring occasionally.  Reduce to a clear syrup, 15 to 20 minutes.  Add vinegar, tomatoes and tobasco sauce, and cook for 5 minutes gently stirring.  The chutney should be thick but the tomatoes should not break down.  Cool and serve over the Halibut.

Curried Shrimp

Ingredients

 

2  pounds cooked fresh Avalon cocktail shrimp          4  tablespoons butter, melted

2  tablespoons flour                                                         2  cups chicken broth

2  teaspoons Worcestershire sauce                               2  tablespoons curry powder

1/2  teaspoon salt                                                              1/2  teaspoon pepper

4  cups cooked rice

 

Preparation

 

Cut shrimp into 2 to 3 pieces. Set shrimp aside. Melt butter in large saucepan. Stir in flour and chicken broth, stirring constantly while bringing to a boil. Let simmer 1 to 2 minutes. Add Worcestershire sauce, curry powder, salt and pepper. Add the shrimp to the sauce and stir gently. Serve warm over rice.

BILLY - BI SOUP   

4# fresh mussels

2 cups water

1 cup white wine

4 clover garlic chopped fine

1 bunch green onions chopped

2 cups heavy cream (leave out to warm a little)

Bring water, wine, garlic, and green onions to a boil.  De-beard mussels and wash in cold water.  Place mussels in pan and let cook until mussels open.  Slowly add 2 cups of heavy cream and bring back to a boil. Pour into a colander and save the liquid.  Pour the Liquid through a fine strainer or cheesecloth.  Place 1# mussels into a individual serving bowl and pour liquid over top.  Serve and enjoy!

The soup can also be served cold.

Tuna Teriyaki

1 lb. Avalon Tuna steaks

Marinade:

1/4 Cup light soy sauce, 1/4 Cup dry white wine, 2 Tablespoons water, 1 Teaspoon sugar, 1 Teaspoon ginger root, grated Fresh ground pepper to taste, pinch of garlic powder.

Mix all ingredients for marinade well. Wash and pat dry steaks with a paper towel. Marinate tuna steaks for 45 minutes. Oil a broiling pan and place them on the pan. Broil about 4" from heat for approximately 4 minutes per side until fish is firm and flakes easily.

BBQ SHRIMP

2 lb. large peeled shrimp              1/2 c. chopped onion

2 tbls. chopped garlic                   1 stick butter

1 tbls. cajun spice                         1 tbls. blackened spice

1/3 c. olive oil                                1/4 c. brown sugar

1 tbls. Worcestershire                   dash hot sauce

1 small can diced tomatoes          1/3 c. coca-cola

1 tsp. liquid smoke             1/3 c. catsup

1/4 c. apple juice

sautee’ onions and garlic in butter and olive oil until tender .  add

cajun spice, blackening seasoning, Worcestershire sauce, hot sauce,

tomatoes, coke, brown sugar, liquid smoke, catsup and apple juice. 

bring to a boil and simmer for 7 or 8 minutes.  add shrimp and continue

to simmer for another 7 or 8 minutes or until shrimp are pink and cooked.

if necessary you can remove the shrimp and continue to cook the

sauce to reduce and thicken.

serves  4

SHRIMP & SCALLOPS ALFREDO WITH PASTA

    1 lb. Avalon 10/20 ct. sea scallops (cut into quarters)

    1 lb. Avalon medium shrimp peel tail off

    1 lb. Racconto linguine

    1 46 oz. can chicken broth

    1/2 46 oz. can water

    olive oil

    2 cloves garlic, diced fine

    4 or 5 tbsp. flour

    1 stick of butter

    1/2 cup white wine

    2 dashes of lemon pepper

    1 pt. heavy cream

    1/2 cup Parmesan cheese

Alfredo Sauce

    Heat 1 stick of butter at medium heat, in a saucepan until melted and add flour, stirring constantly.  Add heavy cream slowly and cook until mixture thickens.  Add lemon pepper, Parmesan cheese and garlic.  Continue cooking and stirring.  (You can substitute a little blue cheese for some of the Parmesan cheese)

    Saute shrimp and scallops in 1/2 olive oil until shrimp are pink, then add wine.

    Cook pasta in chicken broth and water according to package directions.

    Toss half of the Alfredo sauce with the pasta and the other half with the shrimp and scallops then combine and serve.  

GREAT LOBSTER TAILS

2 -  8oz. LOBSTER TAILS

3 TBLS. - BUTTER

2 TBLS. - MINCED GARLIC

SALT & PEPPER TO TASTE

1/2 CUP -  GREEN ONIONS (CHOPPED)

4 oz. - DRAWN BUTTER

    THAW LOBSTER TAILS ABOUT ONE HOUR BEFORE YOU BEGIN THE COOKING PROCESS BY PUTTING THEM IN A BOWL IN THE SINK AND LETTING COLD WATER RUN TO CIRCULATE THE WATER.  DON’T THAW LOBSTER TAILS EARLY BECAUSE THEY BEGIN TO DETERIORATE AS SOON AS THEY ARE THAWED.  PREHEAT OVEN TO 350 DEGREES.  BUTTERFLY LOBSTER TAILS AND ARRANGE ON A COOKING SHEET WITH TAILS FANNED.

    IN A SKILLET, ADD BUTTER, GARLIC, AND CHOPPED GREEN ONIONS AND SAUTEE’ UNTIL TENDER.  SPOON 1/2 MIXTURE OVER THE LOBSTER TAILS AND BAKE FOR 15 MINUTES.  REMOVE FROM OVEN ANS SPOON THE REMAINING MIXTURE OVER THE TAILS ANS RETURN TO THE OVEN FOR AN ADDITIONAL 15 MINUTES.  REMOVE ANS PLACE ON PLATES WITH VEGGIES AND SERVE.

    DRAWN BUTTER:  HEAT BUTTER AT A LOW TEMP UNTIL MELTED.  SET IN A WARM PLACE AND ALLOW THE BUTTER SOLIDS TO SEPARATE FROM THE OIL.  WITH A SPOON, REMOVE THE FEW BUTTER SOLIDS FLOATING ON TOP.  THEN WITH A SMALL LADEL, REMOVE THE OIL LEAVING THE BUTTER SOLIDS ON THE BOTTOM.  YOU CAN USE THE REMAINING BUTTER SOLIDS FOR SEASONING IN GREEN BEANS OR FOR CORN ON THE COB.

SERVES 2 

Soft Shell Crabs

•2 Jumbo soft shell crabs

•1 cup Flour

•3 oz Butter

•1oz Roasted Almonds (Slice)

•1/2 cup White wine

•1 cup chicken stock

•1 tbs Parsley

•1 tbs lemon juice

•1 tbs Worcestershire Sauce

•Salt & pepper to taste

Clean crabs, then dredge crabs in flour. Add butter to saute pan and heat until hot. Add crabs. Brown on both sides. Add 1 tablespoon of flour, stir and then add white wine. Let it reduce and add chicken stock and the rest of the ingredients. Let it simmer until the crabs are done. Season to taste.

HALIBUT CHEEKS MARINARA

2 lbs. fresh halibut cheeks

enough of your favorite pasta to feed 4 people

1 cloves garlic minced        2 tbsp. olive oil

1 1/2 cups tomato sauce        2 1/2 cups diced canned italian tomatoes

1 small can italian tomato paste 6 finely chopped anchovies with oil

2 tbsp. brown sugar        1/2 tsp. AVALON HERB BLEND

Lightly sauté’ garlic in olive oil and oil from anchovies.  Slowly add diced tomatoes, tomato paste, and tomato sauce.  Bring to a boil and add anchovies, herb blend and brown sugar.  Cut halibut cheeks into bite size pieces and add to mixture.  Reduce heat and simmer for a 25 to 30 minutes.  An alternative to the above is to dust the halibut cheeks in seasoned flour and sauté’ in olive oil.  Place them on the pasta and ladle the marinara over the top.

p.s. I really enjoy halibut cheeks.  They have the mild flavor of halibut and the consistency of crab meat. 

CEDAR PLANK SALMON

4 EA. - 6 to 8 oz. Salmon Fillets

1 Bunch Green Onions

Olive Oil

Avalon Cedar Plank Rub

1Cedar Plank     (We have these at Avalon)

Soak the cedar plank in water for 3 to 4 hours.  Brush plank with olive oil.  Place green onions on plank.  Rub salmon with seasoning liberally.  Place salmon on top of green onions.  Bake at 350 deg. for 30 minutes or until fish flakes with a fork. 

Use caution when removing from the oven because the bottom of the plank will have hot coals that may burn through a hot pad.  Serve with fresh vegies. 

Serves 4

MUSSELS MARINARA

1 Lb. Mussels                             1 cup White Wine

2 Tbsp. Chopped Garlic            8 oz. Diced Tomatoes with Juice

2 Tbsp. Avalon Herb Mix           2 Tbsp. Butter

In a sauce pan with a lid, sautee the garlic in butter (add some chopped green onions if you like) add white wine, herb mix, diced tomatoes with juice and mussels.  Put a lid on the pan and cook for 9 or 10 minutes.  Serve mussels in a shallow bowl and spoon sauce over.  Garnish with parsley and serve with sour dough bread.

SEASON FOR HALIBUT IS

LATE SPRING THROUGH FALL

SEASON FOR HALIBUT IS

LATE SPRING THROUGH FALL

SOFT SHELL SEASON

MAY THROUGH JULY

Oriental Salmon

2 tablespoons rice vinegar

2 cups 10 Karat rice blind

2 pounds Fresh Avalon salmon filets, skin on

1 pinch ground black pepper

2 tablespoons soy sauce

2 tablespoons olive oil

2 cloves garlic, minced

3 cups water

1 tablespoon sesame oil

1 tablespoon packed brown sugar

2 tablespoons minced onion

Instructions

1.  Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.

2.  Preheat the oven to 350 degrees F.  In a 4 quart pan bring 3 cups of water to a boil, add rice and 1/2 seasoning packet.  Simmer for 30 minutes.  Remove from heat a let sit for 15 minutes, covered.

3.  While rice is sitting remove salmon from marinade and place in baking dish.  Bake for 20 minutes (or until fish can be flaked with a fork) at 350 degrees.  Serve salmon over rice.  Enjoy!

Serves 4

Barramundi with Tomato and Wine Sauce

Cook and Prep Time: 20 minutes.

Ingredients:

2 lbs. Barramundi Fillets

1 medium Onion, minced

2 cloves Garlic, minced

2 tbs. Olive Oil

1 tbs. each dried Basil and Oregano

1/4 cup White Wine

1 lb. peeled diced Tomatoes (canned is fine)

Salt and White Pepper

Corn Starch mixed with water

Rinse fillets under cold water and let drain.

Preheat oven to 350 degrees.

Sauté Onions and Garlic in Olive Oil until Onion is translucent.

Add White Wine, Basil and Oregano. Simmer for 1 minute.

Add diced Tomatoes (with juice). Simmer for 2 to 3 minutes.

Season to taste with Salt and White Pepper.

Thicken slightly with Corn Starch mixture.

Arrange fillets on lightly greased baking pan.

Cover with Tomato mixture. Bake at 350° about 10 -15 minutes, or until barramundi flakes easily.

Orange Barramundi

Ingredients

2 8oz.  barramundi fillets

1 orange, juice of

1 orange, zest of

1 garlic clove

1 Tbls. butter

1 tsp.  dill

3 Tbls. olive oil

1/4 cup white wine

1 tsp. black pepper

Directions

Crush garlic.  Add orange juice, and orange zest, and chopped dill to a bowl.  Pour over Barramundi fillets, and grind pepper onto fish.  Add fish to a grill pan at low heat, and pour over remaining marinade and some white wine.  Cook fillets on both sides until done, and remove from pan.  Add a knob of butter and another dash of white wine to the pan.  Stir until butter melts and sauce thicken.Pour over fish to serve.

SEAFOOD CHOWDER

Ingredients

•1 tablespoon vegetable oil

•2 cups chopped yellow onions

•1 cup chopped celery

•1/2 cup diced carrot

•Salt

•Cayenne pepper

•4 bay leaves

•1 teaspoon chopped garlic

•4 cups clam juice

•3 cups tomatoes

•1 1/2 pounds new potatoes, quartered

•2 cups fresh sweet corn kernels

•1/2 cup finely chopped fresh parsley

•4 pounds raw assorted cleaned shellfish, (medium shrimp, shucked oysters, crabmeat, diced lobster meat, whole mussels and clams, etc)

•2 tablespoons finely chopped fresh parsley leaves

Directions

In a large saucepan, over medium heat, add the oil. When the oil is hot, stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 6 minutes, or until the vegetables are soft and tender. Stir in the clam juice and tomatoes and bring up to a boil. Add the potatoes and corn. Simmer for 15 minutes, or until the potatoes are fork tender. Season the seafood with salt and cayenne. Add the seafood and simmer the soup for 5 minutes. Stir in the parsley and ladle the soup into serving bowls.

Conch Fritters   

Ingredients:

2 lb. Conch, ground
1 Green pepper, chopped
1 medium Onion, chopped
2 tsp Salt
1 tsp Black pepper
1 tsp Baking powder
3 oz Tomato paste
3 cup Self-rising flour

 

Conch Fritters Preparation:

Mix the ground conch with green pepper, onion, salt, black pepper and baking powder. Stir in the tomato paste and flour. Shape into balls and spoon into hot oil. Fry until golden brown. Serve with cocktail sauce.

STUFFED SQUID

Ingredients:

1.5 pounds of clean squid (at least 2/3 of them should be large enough to stuff)

3/4c ricotta cheese

3/4c marsala

1 shallot

4 clove garlic

1/2c dried currants

1/2 package pine nuts

1 can tomato puree

3/4c olive oil

1/2c white wine

bread crumbs

oregano

Wood toothpicks

Preheat oven to 350F.

To make the stuffing, chop the shallot and garlic and soak them, together

with the currants, in the marsala overnight.  In the morning, add the

ricotta cheese, 1/4c of the olive oil, and about 1/4c of bread crumbs.

Grind about 1/2 pound of the squid (including the tentacles and smaller

bodies) in a food processor and add the above mixture.  Blend them together

in the food processor.  Fold in the pine nuts by hand and refrigerate the

mixture.

Stuff the squid bodies.  Put the stuffed squid in a baking pan.

Cover the squid in the pan with a mixture of the tomato puree, wine, and

the rest of the olive oil, and sprinkle bread crumbs on top of the whole

pan.  Bake at 350F for at least 1.25 hours.  Enjoy!

Alaska King Crab with Mushrooms

Cut crab legs into 2 1/2- to 3-inch pieces. Melt butter in 10-inch round or 8- by 8- by 2

inch microwave proof dish at High about 30 seconds; add mushrooms, green onion,

sherry and lemon juice.

Cover with waxed paper. Microwave at High 2 minutes; rotate dish 1/4 turn after 1

minute.

Add crab legs, meat-side down; cover with waxed paper. Microwave at medium 3 to 4

minutes or until throughly heated; rotate dish 1/4 turn after 1 1/2 minutes.

Conventional Method: Melt butter in skillet; add lemon juice. Saute crab legs, meat-side

down; turn and push to sides of skillet. Saute mushrooms and onion; splash sherry over

all ingredients.

Serve immediately.

This recipe yields 2 servings. Recipe can be doubled.

Serving Tip: Serve over cooked rice.

FEAST OF SEVEN FISHES

Italian Americans celebrate Christmas Eve, also known as the vigil (La Vigilia), with a Feast of the Seven Fishes (festa dei sette pesci). The feast is largely believed to be an authentically Italian tradition. It is a meal that typically consists of seven different seafood dishes. This celebration is a commemoration of the wait, Vigilia di Natale, for the midnight birth of the baby Jesus.

The tradition was hugely popular in Italy’s most southern points, including the island of Sicily. At one time, Rome, the Eternal City, seemed to the farthest point north where La Vigilia was celebrated, although today, Italians throughout the world celebrate it.

Pan Roasted  Smelts

4 - 6 servings as an appetizer

1 lb cleaned smelts, washed and patted dry

3 garlic cloves, peeled and mashed

3 Tbsp butter

2 Tbsp olive oil

1/'2 cup dry white wine

1 cup flour

1 tsp fresh oregano or 1/2 tsp dried

salt, fresh ground black pepper

2 Tbsp minced parsley

lemon juice

Heat the oil and butter over medium high heat in a sauté pan large enough for all the fish in a single layer. Dredge the fish in the flour. Add the garlic and oregano to the pan and then add the fish. Cook the fish until brown, about 1 - 1/2 minutes per side. Then sprinkle the fish with salt and pepper, splash in the wine, cover the pan, and simmer on medium heat for about 6 minutes, turning the fish once. Spoon the pan juices over the fish and serve garnished with minced parsley and a grinding of pepper.

Mussels Julia

2 lb mussels

4 T butter, softened

1 T basil, minced

1 T oregano, minced

1 clove minced garlic

salt, pepper sauce to taste

Wash and debeard mussels if necessary. Pat shells dry. Heat large lidded sauté pan until very hot. Place mussels in pan and cover tightly. Cook for 3-4 minutes until all mussels have opened (discard any that do not open). Sprinkle with salt and a few grindings of pepper. Add butter, basil and oregano and stir. Season to taste.

To serve, bring the pan directly to the table and give the the mussels a big stir.

Lillian's Christmas Bacallà

Baccalà is better known to a lot of New Englanders as salt cod -- a staple on the long sea voyages of whalers and traders in colonial days. It's also important in Portuguese and Puerto Rican cuisine (it's bacalao in Spanish).

Note: this dish takes some planning!

The salt cod has to soak for two days before you make the soup, and the soup is best if  you make one or two days before serving...so if you want to have this dish on Christmas Eve, you need to start 4 days early.

12 servings

2 lb salt cod (baccalà or bacalao), cut in 1" pieces

2 medium onions, peeled and cut in 1" chunks

2 T olive oil

1 28 oz can peeled tomatoes, cut in 1" chunks, with juice

1 6 oz can tomato paste

5 medium boiling potatoes, peeled, cut in 1" chunks

1/4 tsp baking soda

2 T minced parsley

salt and pepper to taste

Cover fish with cold water and soak, refrigerated, for two days. Change the water at least twice a day. Drain well.

In a deep heavy pot, sauté onions in the oil on medium heat, stirring occasionally, five minutes until tender and starting to brown. Add potatoes, tomatoes, tomato paste, baking soda and fish and simmer until potatoes are tender, about twenty minutes. Do not adjust seasoning at this point. Refrigerate for a day or two, stirring occasionally.

When ready to serve, reheat gently and then correct the seasoning. Serve several pieces of fish and potatoes in a shallow soup plate with a ladleful of the beautiful red sauce over them. Garnish with minced parsley and pass a pepper grinder.

http://www.metacafe.com/watch/cb-0yD5mYUXHwIeGH9OAhiuDguFGg5km4eY/feast_of_the_seven_fishes/

Shrimp Scampi

Serves 4-6 as an appetizer

16 jumbo shrimp, cleaned and de-veined

8 tablespoons of unsalted butter, softened

2 cloves of garlic, minced

2 tablespoons parsley, finely chopped

1 teaspoon salt

1 teaspoon freshly ground pepper

2 lemons, cut in half

1/2 cup fish or chicken broth

1/2 cup white wine

1 tablespoon of paprika

1.  Preheat oven to 400 degrees. In a large bowl, add butter, garlic, parsely, salt, pepper and juice of one lemon, mix until well combined.

2.  Place shrimp in a baking pan just large enough to fit them. Place 1/2 tablespoon of the butter mixture on each shrimp.

3.  Add white wine and broth to the pan, making sure not to cover the shrimp completely.

4.  Place the pan in the oven and bake for 5 minutes. Remove pan from oven, squeeze juice from the remaining lemon on top, sprinkle with paprika, place back in oven and cook for 8-10 minutes.

5.  Transfer shrimp to serving platter, drizzle sauce from pan on top and serve.

Clams Oreganato

Clams Oreganato. Baked Clams. Stuffed Clams. No matter what you call them, they are a great starter for your Christmas Eve fish dinner. It is very important that the stuffing stays moist and does not become dried out. If the bread crumb mixture feels too dry, you may have to add a little more oil, use your judgment.

Serves 4-6 as an appetizer

2 cups bread crumbs

1/4 cup olive oil

2 cloves of garlic chopped very fine

2 tablespoons chopped parsley

1 teaspoon paprika

24 cherrystone or littleneck clams, scrubbed

2 cups fish or chicken broth

2 lemons, cut into wedges

1.  Pre-heat oven to 375 degrees.

2. Combine bread crumbs, olive oil, garlic, parsley, and paprika in a medium bowl.  Mix together well, mixture should be moist to the touch.

3.  Place clams in a baking pan and pack about 2 teaspoons of the bread crumb mixture loosely into each clam.

4.  Pour broth around clams, making sure not to cover clams and wash away bread crumb mixture.

5.  Place in oven and bake for 15-20 minutes until done.

6.  Transfer Clams to serving plates and drizzle a little of the juice from the baking pan on top of each clam.  Serve with lemon wedges.

Clams and Mussels Posillipo

You don't see mussels and/or clams Posillipo on too many menus anymore, which is really a shame because it is a great dish.

Serves 4

2 tablespoons of olive oil

1 clove of garlic, finely chopped

1 cup dry white wine

1 cup of fish stock

1 35 oz can of imported Italian tomatoes

2 large basil leaves, washed, patted dry and chopped

salt and freshly ground pepper to taste

1 dozen small clams, washed thoroughly

1 dozen mussels, washed thoroughly

1.  In a large heavy pot heat olive oil over medium high heat. Add garlic and saute until softened, about 2 minutes.

2.  Add white wine and cook for 1 minute, then add the fish stock. Crush the tomatoes and add to the pot with their juices. Add basil, salt and pepper then bring to a simmer and cook for 15 minutes.

3.  Add the clams and mussels to the pot, cover tightly and cook until the shells open.

4.  Transfer clams and mussels to serving plates, pour sauce over and serve.

We are lucky living in Toronto 6 months a year as we have numerous sources for almost any ingredient you could want. One thing I crave every so often is octopus which we buy fresh at the St. Lawrence market. Our favorite way to cook octopus is to boil it until it is tender, and then to lightly grill it or put it under the broiler. 

We are always looking for new ways to cook octopus, and I recently read that fish mongers in Italy beat the octopus against the rocks by the sea to tenderize it before cooking it. Since we live in a downtown condo here in Toronto, beating octopus against rocks just wasn't feasible. Instead, I double bagged the octopus and ran it through the spin cycle in my washing machine. I must say this preparation created the most tender octopus we have ever made yet, so I think I will continue with this unorthodox method of tenderizing the octopus! For some reason, adding a wine cork to the cooking pot is also said to tenderize octopus so this is a step we also include as well.

To serve your cooked octopus, simply drizzle with a little extra virgin olive oil, or a light citrus vinaigrette as is shown in the photo. This octopus can be eaten exactly as shown as an appetizer or as an entree, or it can also be used chopped into pieces with other ingredients as part of a delicious seafood salad.

Serves 4 As An Entree, 6 As An Appetizer

by Deborah Mele

2 Pound Octopus

1 to 2 Wine Corks

1 Cup White Wine

1 Lemon, Halved

Extra Virgin Olive Oil

2 Cloves of Garlic, Minced

4 Tablespoons Olive Oil

Fresh Chopped Parsley

Sea Salt & Cracked Black Pepper

In a saucepan large enough to hold the octopus, add one half of the lemon, a wine cork, and the cup of white wine. Add enough water to cover the octopus and cover with a lid. Heat on a stove burner on high, and once boiling reduce the heat to a slow boil. Cook under the octopus is tender when pierced with a fork. Shut off the heat and allow the octopus to cool in the cooking water to room temperature.

Remove the tentacles from the head and if you want, cut the head into pieces as well. Drizzle the octopus pieces with a little olive oil and mix to lightly cover. Heat up the grill or broiler, and cook until the edges begin to brown and crisp. Drizzle on a little more olive oil, squeeze the remaining lemon on top, and sprinkle with chopped parsley and minced garlic. Season with salt and pepper and serve.

Buon Appetito!

Deborah Mele 2002

Italian Sardine and Artichoke Casserole

Printed from Sardine Recipes at http://www.sardinerecipes.com/

Ingredients:

1 3⁄4 lb of fresh sardines.

6 artichokes.

1 lemon, juiced.

2 tablespoons of parsley, finely chopped.

Salt and freshly-ground black pepper, to taste.

Extra virgin olive oil.

1⁄4 cup of breadcrumbs.

Preparation:

Preheat your oven to 350°F (180°C).

Clean the sardines, removing their heads but leaving the fillets connected. Rinse the insides and set aside.

Remove the leaves and choke from artichoke and thinly slice, holding slices in water that has been acidulated

with the juice of one lemon until ready to cook.

Rub the inside of a non-reactive casserole with the olive oil.

Remove half of the artichoke slices from the water, pat them dry with paper towels and lay them in a single

layer on the bottom of the casserole.

Cover the layer of artichokes with a layer of sardines.

Dust the sardines with some of the chopped parsley and some salt and black pepper; then drizzle with some

olive oil.

Remove the remaining artichokes from the water, pat them dry, then lay them over the sardines.

Lay a second layer of sardines, sprinkle with the remaining parsley, salt and black pepper; drizzle with olive

oil.

Add the breadcrumbs in an even layer across the top.

Bake for 30 minutes.

Simple Baked Scallops

Printed from Scallop Recipes at http://www.scalloprecipes.org/

Ingredients:

1 lb of scallops, cut in half.

1 oz of Sherry.

6 tablespoons of butter, melted and divided.

1⁄2 cup of dry breadcrumbs.

Preparation:

Preheat your oven to 375°F (190°C).

In a shallow buttered casserole, arrange the scallops then sprinkle with Sherry.

Pour half of the butter over the scallops; then cover with the dry breadcrumbs.

Pour the remaining butter over the breadcrumbs.

Bake for 15 minutes.

Penne Alfredo with Smoked Trout

Ingredient

1 pound dried penne

1 cup frozen petite peas

4 tablespoons butter

1 cup heavy cream

2/3 cup Parmesan cheese, freshly grated

1/2 teaspoon salt

Pinch of nutmeg (freshly ground, if available)

Black pepper, freshly ground

1 to 1 1/2 smoked trout or salmon fillets, boned and flaked

Instructions

1.  Boil the penne according to the directions on the package and, in the last minute of boiling, add the frozen peas. While the pasta cooks, begin preparing the Alfredo sauce. Strain the cooked penne and peas -- if they're ready before the sauce, toss them back into the pot with an extra 2 tablespoons of butter, stir, and keep them warm.

2.  In a medium pot, bring the butter and cream to a boil and immediately lower the heat so that the mixture gently simmers. Cook the sauce, stirring occasionally, for about 4 minutes or until it leaves a thick coating on the spoon. Stir in the grated cheese, salt, and nutmeg.

3.  Dish out the kids' penne and peas and top it with Alfredo sauce. Serve it or keep it warm. If your kids usually go for seconds, reserve some extra penne and plain sauce on the side.

4.  To the remaining sauce, add a few twists of black pepper, the smoked fish, and the rest of the penne and peas. Toss gently to coat. Serves 2 adults

Creamy Halibut Recipe

Ingredients:

•1 pound halibut

•1 cup white wine

•1/2 cup sour cream

•1 cup mayonnaise

•1/4 cup chopped onion

•Fine bread crumbs

•Salt to taste

How to cook Easy Baked Creamy Halibut:

•Marinate halibut in white wine and salt for 20 minutes.

•Drain halibut dry with paper towels. Dip both sides in bread crumbs. Place in greased baking dish.

•Mix mayonnaise, sour cream, and onion. Spread over halibut. Sprinkle with crumbs and paprika.

•Bake at 350°F for 20 - 25 minutes or until fish flakes with a fork.

Chicken Fried Grouper

Grouper fillets                                  eggs

Saran Wrap                                     flour

Mallet or rolling pin                      white wine

4 fresh lemons cut in half                 fry pan

               Take a grouper fillet and cover with Saran Wrap. Smash with mallet until ½” thin. Do enough to fill your frying pan. Add oil to the pan and heat to 350 degrees. Once it’s hot, dredge your grouper in flour, then dip in egg, and place in the frying pan. Squeeze lemon over fillets-generously. Add white wine into the pan. Cook until browned on one side. Drain off ½ the oil. Flip fillets. Add more white wine. Keep the temperature up! Remove the fillets from the pan when fully cooked about 10 minutes total and cover with paper napkins to drain some of the oil.