Meat, Poultry, Fish, & Shellfish Dishes


  (Meats)(Poultry)(Fish, Breading & Batters )( Shellfish)

Fish Dishes, Breading & Batters  (Back to Category)

Since cabbage and potatoes have a natural affinity, we thought it would be really cool to use potato pasta in this dish—and it worked very well indeed. If you can't find potato pasta, substitute any other pasta. If fresh dill isn't available, use 1/2 teaspoon dried dill weed.

2 TB olive oil
2 large onions, finely chopped
2 cloves garlic, minced
2 oz smoked turkey, coarsely chopped
13/4 pounds green cabbage, cored and cut into 1/2" chunks (8 cups)
3/4 tsp salt
10 oz potato pasta elbows
3/4 cup plain nonfat yogurt
1/3 cup snipped fresh dill
2 TB Dijon mustard
1 tsp grated lemon zest
1 TB fresh lemon juice
Prep Time: 1 hour
In a large skillet, heat oil over medium-low heat. Add onions and garlic and cook, stirring occasionally, for 15 minutes or until onions are golden brown. Stir in smoked turkey.
Add cabbage and salt and cook, stirring frequently, for 20 minutes or until cabbage is tender.
Meanwhile, in a large pot of boiling water, cook pasta according to package directions; drain, reserving 3/4 cup pasta cooking liquid.
Transfer cabbage mixture to large bowl, stir in yogurt, dill, mustard, lemon zest, lemon juice, and reserved pasta cooking water. Add hot pasta and toss to coat.
Nutrition Info
Per Serving: 412 calories, 7.9g total fat, 1g saturated fat, 5.3g monounsaturated fat, 1g polyunsaturated fat, 8.5g dietary fiber, 8g protein, 81g carbohydrate, 5mg cholesterol, 860mg sodium
Good source of: fiber, quercetin, indoles, vitamin C  20051104

Here's a simple one. Get some catfish fillets (Costco usually has really nice ones if you don't have fresh) and powder 'em with any Creole type seasoning you like. Do both sides. Then toss 'em in a freezer bag and put enough Tapatio hot sauce in the bag to coat and let 'em sit a while. ( Overnight is best. ) You can grill them in a fish basket, or put them in a skillet with a bit of oil. We have even done 'em in the oven on a cookie sheet, but crispy outside is always better! Tater Tots are good with this. Beer, not wine, would be the correct beverage choice. Possibly margaritas. Enjoy

Catfish courtbouillion ( coo-bee-youn)
1 - 10 lb. catfish (cleaned and cut into pieces)
1 bell pepper chopped
1 can Ro-tel tomato's
salt red and black pepper
2 large onions, chopped
2 tablespoons flour
onion tops and parsley
cooking oil

Heat a little oil in a thick cast iron black pot. Wilt onions and bell pepper. Add flour and brown in oil. Blend in the Ro-tel tomatoes and a can of water. Season highly with salt, black and red pepper. Cover and cook slowly for 45 minutes adding a little more water as it cooks down.

Add a handful of onions tops and parsley and the pieces of catfish. Cook slowly until done, about 20 minutes. , Just lift the pot and twist it around every now and then. DO NOT STIR. Serve over hot cooked rice cooked in your rice cooker.

1/2 cup yellow corn meal, 1/2 cup flower, 2 tbs. chili powder (mild, medium, hot - suit yourself), dip catfish in beaten egg then mixture and cook over medium high heat in your choice of oil until golden brown.

Coat the catfish with Hot Sauce like Louisana Gold or even Tabisco allow to marinade for about 30 minutes at least. Wipe or wash marinade off, dip in buttermilk or even plain yogurt roll in Japanese breadcrumbs ( Panko probably spelled that wrong). Use non-stick pan and very very little oil and saute/pan fry until golden on all sides. Don't over cook!!
My retired Professor of Nutri said coat meaning to slather it on, so use what ever amount you like. The taste is not hot but piquant, delicious.

If you are ever in North or South Carolina, this is how all the "Fish Camps" do Salt-and Pepper Catfish...and once you've had it you'll never go back.
Start with small whole catfish, 6 to 8 inches long, cleaned but whole.
Batter with a cornmeal batter, good amount of salt and fresh cracked Black pepper (I might add a bit of Cayenne, but that's me, you really want a good fresh black pepper taste, though.
Have the turkey fryer going outside, or a big pot inside, you can pan-fry, but it won't be quite the same.
Fry those little buggers and eat 'em like corn on the cob, bite 'em by the backbone, and slide the meat right off the ribs into your mouth!

Yield: 24 Servings

Ingredients
            24 ea Catfish fillets
            1 c Butter or margarine, melted
            1 1/3 c Soy sauce
            12 c Rice, hot, cooked
            1/4 c Liquid smoke
            1 tsp. Garlic powder
            2 tsp. Salt
CREOLE SAUCE:
            1/2 c Salad oil
            1 c Celery, sliced
            7 c Tomatoes
            1 ea Bay leaf
            1/4 tsp. Thyme
            1 c Green bell peppers, coarsely chop
            1/2 tsp. Hot pepper sauce
            1 c Onions, coarsely chopped
            1/2 tsp. Garlic, minced
            2 c Tomato puree
            1/4 tsp. Black pepper
            1/4 tsp. Worcestershire sauce
            1/4 c Lemon juice
Instructions:

      1. Thaw frozen fish according to package directions.
      2. Prepare Creole Sauce.
      3. Place fillets in shallow baking pans.
      4. Combine liquid smoke, butter, garlic powder, soy sauce and salt; brush
      generously over catfish.
      5. Cover with foil; bake in preheated 400F. oven about 30 minutes.
      6. To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup Creole
      Sauce.
CREOLE SAUCE:
      7. Heat oil in large Dutch oven; add onions, celery and garlic and sauté
      about 15 minutes.
      8. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and
      Worcestershire sauce; cover and simmer slowly 1 1/2 hours.
      9. Blanch bell peppers in boiling water 5 minutes; drain well.
      10. Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper
      sauce and simmer 15 minutes longer.

 Yield: 6 Servings

  Ingredients
            4 5-7 oz. catfish fillets
            1 c Melted butter; or margarine
            1 1/2 c Green onions; chopped
            1/2 c Celery; diced
            2 c Fresh mushrooms; sliced
            3/4 c Dry sherry
            1 c Heavy whipping cream
            1/4 c Pimientos; diced
            3/4 c Grated parmesan cheese
            1/2 c Pecans; chopped
             Salt; to taste
             Cayenne pepper; to taste

Instructions 

1. Preheat oven to 400 F. Season fish fillets with salt and
      pepper; set aside. In a 12" sauté pan, melt butter, when hot add green
      onions, celery and mushrooms. Sauté until wilted, approximately 3 to 5
      minutes. Add sherry, blend well into mixture. Place catfish fillets on top
      of seasonings in sauté pan and cook approximately 5 minutes, do not
      overturn. Remove fillets to 8 by 11" baking pan and keep warm. Add cream
      to sauté pan, blend well. Season to taste using salt and pepper and cook
      approximately 5 minutes or until mixture is well thickened. Pour sauce
      over catfish fillets, sprinkle with parmesan cheese and red pimentos and
      place in oven until cheese is brown and fish is cooked. Approximately 10
      minutes. Serve at once.

4                  catfish fillets
1/4cp             milk
1                  egg
1/3cp             flour
1/2ts             salt
1/2ts             cayenne pepper
1/2cp             butter*
1/4cp             vegetable oil*
2 Tbl             fresh lemon juice
2 Tbl             chopped parsley
1/2ts             Worcestershire sauce
                   parsley sprigs
                   lemon wedges   

*for light cuisine, use 1 tablespoon butter and 1 tablespoon vegetable oil

In a shallow pan, combine milk and egg. In another shallow pan, combine flour, salt, and cayenne pepper. Dip catfish fillets in milk mixture and then in flour mixture, shaking off excess. Heat 4 tablespoons butter and all of the oil in large skillet. Add fillets and cook until golden brown, turning only once.

Meanwhile, melt remaining 4 tablespoons butter. Combine with lemon juice, parsley and Worcestershire sauce. Transfer fillets to serving plate. Pour butter sauce over catfish. Garnish with parsley sprigs and lemon wedges.
Makes 4 servings.

1 Cup Cornmeal
2t Cajun Spice Mix
1t Salt
1t Black Pepper
1 Egg
1 c Milk
Flour for dredging
Catfish fillets

Spicy Sauce:
1/2c mayo
1 dill pickle, diced,
1 clove garlic, minced
1 t Cajun Spice Mix
Juice of 1/2 Lemon
a little sugar to balance (1/2 t?)

Mix the cornmeal, spice mix salt & pepper in a zip-lock bag. Beat the egg with the milk. Salt & Pepper the fillets then dredge in flour. Dip in egg wash and dredge again in cornmeal mixture. Shake off excess, then deep fry 4-5 minutes (375 degrees) or until nicely browned. Serve with spicy sauce.

2 tbs.         butter
3/4 cup        chopped onion
1/2 cup        chopped celery
1/2 cup        bell pepper
2 tbs.        chopped garlic
1/2 cup         chopped fresh parsley
1/2 cup        chopped green onions
1 lb.        crawfish tails
3 tsp        Cajun spices (dry) (season-all salt)
1/4 tsp        black pepper
1/4 tsp        cayenne pepper
1/2 cup        unsalted cracker crumbs
10 medium catfish fillets

Sauté onions, celery, bell pepper and garlic in butter until tender.
Add parsley, green onions, crawfish, Cajun spices, black pepper and cayenne pepper.
Simmer for 15 minutes.
Add cracker crumbs and mix until they absorb the liquid.
 
Wash and dry fillets. Sprinkle fillets with fresh lemon juice the season with salt and pepper to taste. Lay fillets skin side up. Spoon approximately 2 tbs. of Crawfish stuffing onto fillet. Bring ends of fillet together and close with toothpick. Lay fillet on its edge so it forms a cup. Add more stuffing to fill. Place stuffed fillets on greased baking sheet. Sprinkle fillets with chopped fresh parsley and Cajun spices. Bake in 350 degree oven about 30 minutes or until fish is cooked.
 
Stuffing will fill about 8-10 fillets. Serve on a bed of Saffron rice with fresh broccoli on the side.

Catfish Fillets
Cajun Spice Mix
1 T butter

Heat a cast iron skillet until smoking. salt & pepper the fish, then spread spice mixture on liberally. Put the butter in the skillet until melted then fry fish 2-3 minutes spread spice mix on other side and turn. Fry another 2-3 minutes.

Cajun fried catfish... a true southern favorite!

Makes 6 servings

3-4 lbs catfish filets
1 cup yellow mustard
1 cup Louisiana hot sauce (or substitute 1/2 cup Tabasco sauce)
3 cups yellow corn flour
1 cup white corn flour
Tony Chachere's seasoning
1 gallon vegetable oil (any kind will do)
1 large black iron pot for frying

In a bowl mix the mustard and hot sauce. In a larger bowl or pan mix the two kinds of flour. Add about 3-4 table spoons of Tony's seasoning to the flour. Take the catfish and dip into the mustard mix. Make sure it is completely covered with the mix. Shake off the excess mix, you can run your fingers across to take it off. Next take the catfish and put it into the flour mixture, make sure you coat it very well, then lay it out on wax paper. After you've done this with all of the fish, sprinkle the fish with Tony's (optional).

Heat the oil in your black iron pot, to 350 degrees (do not get any hotter) slowly add fish and fry until golden brown. The fish will float when done. Do not put more than 4-5 pieces in at one time. Take out and place on pan lined with brown paper bag.

Take catfish filets and coat in Eggbeaters, then a fine cornmeal. Salt & pepper to taste. Fry in hot oil and I guarantee you will love it if you like fried catfish.

This is an original recipe from my Aunt Sal Lesh, who with my uncle Jack and their 8 kids for years ran the Gustavus Inn at Glacier Bay. My cousin Dave runs it now and he still serves this wonderful dish. My aunt was given the recipe by a fisherman from Pelican, Alaska, who was given the recipe by Caddy Ganty herself.  This is Gustavus Inn's most-requested recipe.

2 lb. halibut, fresh or defrosted
white wine

Cut the halibut into serving-sized pieces (1" thick, 3"X 3"). Place in a bowl, lightly salting and pouring a little wine over each layer. Cover the bowl and set in a cool place to marinate for 2 hours.

Drain the fillets and pat dry with paper towels. Roll them in

Dry bread crumbs

Place the crumbed fillets in one layer in a lightly buttered baking dish and cover with the following topping:

2 cups sour cream
1 cup real mayonnaise (Do NOT use salad dressing!)
1 cup finely chopped onions

Mix together and spread thickly over the fillets, smoothing it out to the edges to completely cover the fish. Sprinkle the top with paprika. Bake at 350 F. for 20 to 30 minutes or til light brown and bubbly and an instant-read thermometer reads 125 F in the thickest part. Serve immediately with boiled potatoes and a green vegetable. And white wine!

The best fish I ever ate was mahi-mahi, at a restaurant in Detroit, of all places. It was grilled, brushed with butter, and served with a slice of fresh lime to squeeze over it. You might also try a fruit salsa if you like it.

Try an Italian dressing marinade and broil it or it's also good fried or steamed with a cream sauce. There is almost no bad way to cook it.

I been to Florida many times and have found this fish in the sargasso grass in the gulf stream feeding on small shrimp.

I cut mine it to squares, bread them and deep fry them. Very good light tasting not like the harsher salt water fish. Mahi- Mahi cakes are sold in Hawaii almost everywhere in the local villages off the tourist path.

This recipe is good if you want to try something different with pike fillets although most any fish will apparently do.
2 or 3 lbs pike cut up into small pieces
1 medium onion chopped
2 oz lemon juice
2 qts. water
seafood sauce or a quantity of melted butter

Place the chopped onion and lemon juice into 2qts. of water and bring to a rolling boil then place the fish in a strainer and drop into the rapidly boiling water, the water will quit boiling but when it starts to boil again, time it for exactly 3 minutes and remove the fish, the time is critical.

Dip the small pieces of fish into the melted butter or seafood sauce prior to sampling.
Any spices can be added to the water but the important thing is the 3 minutes so that the fish has the right texture, is cooked but not flaky and falling apart.

Try this, it's very, very good. I usually use walleye or crappie, but any good fish would do.

1 lrg. onion
half cup butter
4 cups water
6 cups diced potatoes
2# fish, cut into chunks
3 tbl spoon lemon juice
2 cups milk
2 12 ounce each evaporated milk
2 teaspoon salt
2 teaspoon pepper
parsley

In Dutch over or kettle, sauté onion in butter. add water, bring to boil. add potatoes, cook for 10 minutes. Add fish & lemon juice. reduce heat & simmer 10 minutes. add milk, evaporated milk, salt & pepper. Heat just below simmer for 15 minutes. it's ready.
If you want to make it more creamy, add a can of cream of mushroom soup.

Fish chowder may not sound really good, but once you try it, you will like it.
   
Anyone ever heard of walleye cheeks, ever try them? they're great!!! Our Canadian friends know all about them.

Recipe Summary Prep Time: 50 minutes Cook Time: 35 minutes Yield: 2 servings
2 perch (bluegill), scaled, gutted and scored Grapeseed oil, to cook
1 tablespoon fermented black beans, rinsed and chopped
1 tablespoon minced garlic
1 tablespoon minced ginger
2 shallots, minced
1 tablespoon sambal
1/2 cup white wine
1 cup 1/4 inch dice tomatoes
1 yellow bell pepper, 1/4 inch dice
1 cup1/4 inch dice jicama
2 cups fish stock (or chicken stock)
2 tablespoons 1/4 inch thick strips basil
1 to 2 tablespoons butter Salt and black pepper

Set up a steamer lined with lettuce or cabbage leaves. Pat dry the fish inside and out. Season inside and out. Place in steamer and steam for 8 to 10 minutes until done. In a sauté pan, coated lightly with oil, sauté the black beans, garlic, ginger, and shallots until soft. Add sambal and deglaze with wine. Reduce by 1/2. Add tomatoes, bell peppers, jicama, stock, and basil. Whisk in butter. Taste for seasoning. Lay fish on top of Three Onion-Bratwurst Noodle Cake and dress with bean sauce. Garnish with scallions. Beverage: Sanford Sauvignon Blanc.  (for the noodle cake do a Recipe Search on Three Onion-Bratwurst Noodle Cake)

 Recipe courtesy Tyler Florence and JoAnn Cianciulli

Recipe Summary Yield: 4 to 6 servings
1/4 cup extra-virgin olive oil, plus more for serving
2 medium onions, chopped
4 garlic cloves, finely chopped
1 pound linguica or chorizo sausage, sliced in chunks
5 sprigs fresh thyme sprigs
1 handful fresh oregano, hand torn
2 bay leaves
2 pounds Yukon gold potatoes, sliced
3 quarts chicken broth
1 pound kale, chopped Sea salt and freshly ground black pepper
2 dozen Littleneck clams, scrubbed
1/2 pound perch, cod, or bass fillets, skin and pin bones removed
1/4 cup coarsely chopped flat-leaf parsley
1 Recipe Rustic Crusty bread, for serving (for the bread, do a Recipe Search on Rustic Garlic Bread)

Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender. Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.

Here's how my mom cooks 'em...clean as usual, place in a shallow baking dish, fill half way up fish with milk, place a pat of butter on top, and bake till done. She says it makes fish taste milder and is a good way to cook the oilier fish.

Fillet the fish, take some foil, sprinkle with black pepper generously, chop sweet or red onion and a paper thin slice of lemon and lime. Place the filet on top of the citrus and onion, sprinkle with more pepper and lightly add a vinaigrette dressing. Cook on grill or under broiler until fillets are flaky and squeeze some lemon and lime right before serving. This past weekend I used a Chianti vinaigrette which was fabulous.

Recipe courtesy Arthur Calloway; The Caucus Club

Recipe Summary Prep Time: 5 minutes Cook Time: 6 minutes Yield: 4 servings
1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 egg
1 cup half-and-half
1/2 cup clarified butter
1 1/2 pounds fresh, skinned lake perch

Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

If I have fresh salmon (no smell!), I'll cook up a couple of sausages, then turn up the heat and sear the meat (not the skin) in the sausage fat.

That will then be sliced and placed on top of an omelet with feta.

The sausage goes into the bean soup - for later.

1/3 cup Mashed Potato flakes
1/3 cup Pepperidge Farm Goldfish (cheddar crackers)
1/4 cup grated Asagio cheese
2 tps. Parsley Patch Italian Blend Spices
1/2 tsp. onion powder
1/4 tsp garlic salt
1/8 tsp. paprika
Dash fresh ground Pepper
Enough for 4-5 hand-sized fillets

1 farm-raised Tilapia fillet per person.
1/3 cup margarine or butter, melted.

Heat oven to 350 degrees F. Spray a 9X13 inch baking dish with a butter-flavored non-stick cooking spray.
In a medium bowl, combine flakes, crackers, & spices; stir well.
Dip fish into the melted butter, roll in the potato flake mixture to thoroughly coat.
Place coated fish in cooking dish. Drizzle remaining melted butter over fish.
Bake at 350 degrees F. for 30-40 minutes or until the internal temperature of the fish reaches 160 degrees F.

Parsley Patch Italian Blend Spices = Onion, oregano, parsley, rosemary, basil, celery seed & garlic.

Serve on top a bed of long grain & wild rice combined with finely diced carrots, red bell peppers, sun-dried tomatoes, onions, garlic, parsley, and a little Turmeric for color...all cooked in a rice maker using chicken stock.

If you are really wishing for that bread coating, skip the French fries as the carb shock will inhibit the diet. Try this:

Use fried pork rinds ground up in a processor or rolled between wax paper. Add your regular seasonings like garlic powder, oregano, whatever you normally use for coatings. Dip your chicken strips or fish in egg, then into the 'breading' and off to the fryer. It is a pretty good substitute. They come in about a dozen flavors too, so they are a decent sub for potato chips.

I dip it in egg, then in instant potato flakes and then fry it to make potato encrusted trout. Sometimes I smear pesto on it, then pecan or walnut pieces, and broil it. Sometimes I use a cornmeal mix to coat it and bake or fry it with that. It's also good grilled with barbeque sauce. One more good idea is to fillet it, put horseradish sauce on top, then sprinkle bread crumbs and pecan pieces on it, bake it, and make a white sauce with Poupon mustard in it to put underneath it before serving. Love to make fish different ways. You can cook salmon or tilapia these ways also.

Because Trout has such a delicate flavor I'm not a believer in covering up the taste with a bunch of seasonings or other additions, I reserve that for more "fishy" tasting species.
Baked in tinfoil with a scant touch of celery salt, a little butter, and maybe some thin slices of Lemon in the cavity. Doesn't take very long at 350 degrees, important not to overcook.

The best trout I ever ate came from Little Cliff Pond in Nickerson on Cape Cod one October when I was camping with friends. We caught a few brookies at dawn; fried up a pound of bacon, cleaned the fish and floured them lightly and added a little butter to some of the bacon fat and sautéed them until they were crisply browned but still very juicy inside. With hot coffee and Dutch Oven Biscuits it was a meal to die for!

I like to cook trout as simple as possible. Usually a little butter, salt, and pepper. You can pan grill it or bake it.

Other fish like sea trout or redfish or catfish; I sometimes coat with French's or Dejon mustard and then roll in cornmeal, Wheaties, or flour and either pan grill or bake. The mustard taste doesn't stay strong but it helps keep the coating on.

For whole fish, I just sprinkle the cavity with lemon pepper seasoning, drizzle inside and out with melted butter and lemon juice and brake at 350 degrees. Fillets come off the bone easily when it's done through.
If you have fillets, mix equal parts of seasoned flour (flour with added spices like Emeril's Essence, etc.) and pecan flour. Just dip the fillets in the flour to coat on both sides and sauté quickly in butter/olive oil.
Serve with fresh Asparagus as a side, and a good white wine.

Cooking trout...the simpler the better. Dredge in seasoned flour and fry. If large, I have stuffed one with herbs, sliced lemon and mayonnaise and grilled/smoked it.

Salt & pepper inside & out, stuff them with chopped parley, shallots, & lemon slices, wrap in parchment & bake for 20 minutes. Flesh should flake with fork (check the thick part near the back).

Try this on the oven or you could do it in your BBQ. Also if you like to kick things up a notch you can lightly sprinkle a little cayenne pepper over the trout.

2 servings
2             whole small trout (heads on or off as you like)
2 tbl         butter
½ C          sliced almonds
2 tbl         lemon juice
½             thinly sliced white onion
               salt & pepper

Take a large sheet of aluminum foil and lay trout on the foil close together. Lightly sprinkle salt & pepper on sides and inside the trout. Sprinkle almond slices over trout and place onion slices on top as well. Sprinkle with lemon juice.

Wrap carefully in foil so as to contain everything and protect from fire, then place on BBQ rack for about 15 to 20 minutes, turning over after 8 to 10 minutes. If you use a gas BBQ use a medium heat setting. You will have to adjust time, height above fire and/or heat settings depending on the type of BBQ you use. I use a gas BBQ.

You will enjoy this elegant way of preparing trout. Again the wine could be a white zinfandel, but I prefer a Chenin Blanc which is more of a dry white wine.

1- 2to3 lb       whole trout
1/2 lb            shrimp, peeled
                  Fresh chopped parsley
2 cl             garlic, chopped
1 tbl             butter

Rinse and dry the fish with a paper towel. Melt the butter in a saucepan. Add shrimp, parsley and garlic. Sauté for about five minutes. Stuff trout with shrimp mixture. Bake in 350 degree oven for 30-40 minutes, depending on the size of the fish. Serve with steamed vegetable and flavored rice.

For your Tuna, mix 1/2 a cup of Hellmans Mayonnaise (Hellmans works best) and 1/2 cup of fresh Parmesan Cheese, spread the mixture on the top of tuna steaks or fillets and grill. Do not turn, and it won't take long for the fish to cook. This is a fantastic recipe. Enjoy.

As a commercial fisherman, I have had many opportunities to try tuna different ways. My favorite is too marinate tuna steaks over night in teriyaki sauce and then grill. Refrigerate any leftovers, and it makes a great tuna salad.

Any oily fish like tuna , bluefish or mackerel is also very good marinated in Italian dressing, and then grilled. Another idea is to mix mayonnaise and mustard and spread on top of the fish and then grill it. When cooking it this way, I advise to cook it in a foil packet.

And my all time favorite if you have the time, is to brine the tuna (or other oily fish) and then to smoke it. Mix the smoked fish with cream cheese and you will have a great dip or an even better cream cheese topping for your bagel.

INGREDIENTS
Fresh Tuna Steaks
Butter or Margarine
Cajun Seasoning
Directions
Cut tuna steaks to 3/4" to 1" thickness.
Soften 1/2 stick of butter or margarine.
Pre-heat a heavy cast iron frying pan.
I prefer to place the pan on an outdoor charcoal grill.
It gets hotter and the blackening process creates a little smoke.
Brush softened butter on each side of the tuna.
Sprinkle on McCormick Cajun Seasoning or pre-mixed blackened fish seasoning.
Cook over very high heat for about 2 minutes per side.
Best when cooked to medium doneness.
This recipe is better than grilling over direct heat which dries out the fish.
The butter and seasonings quickly harden to a crisp coating sealing in moisture.
Great on a soft Kaiser roll with lettuce and tomato.

For a great breading mix try using Ginger Snaps. Just put the whole cookies in the bag and pulverize them. They will make some of the most delicious breading for your pan fried fish, especially good on trout. You might not ever go back to the flour and cornmeal mix.

Use fried pork rinds ground up in a processor or rolled between wax paper. Add your regular seasonings like garlic powder, oregano, whatever you normally use for coatings. Dip your chicken strips or fish in egg, then into the 'breading' and off to the fryer. It is a pretty good substitute. They come in about a dozen flavors too, so they are a decent sub for potato chips.

When we get to the bottom of a potato chip bag, Cheez-its, crackers,
etc. instead of throwing or picking out the little pieces, I roll them into "breading". I add some flour and any spices I think will be good on chicken ,fish, etc. and store it for when we're ready to deep fry. All I have left to do is mix a little egg and milk and I'm ready to fry.. It's a lot tastier than plain bread crumbs.   The batch I made today I added garlic powder, Cajun seasoning, season salt and, black and cayenne pepper.

Mix together
2 Cups flour.
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon Baking soda
1/2 teaspoon cornstarch
Pour in enough beer to make like a thin pancake batter, but not too thin. A little thinner than pancake batter, but not much.
Dip each piece of fish into batter. Drop into oil heated to 350.
Flip each piece to brown other side. Fry to golden brown.
If you don't like the beer flavor, use soda water.

Mix together:
1 cup cornmeal
1/2 cup wondra flour
1/4 cup parmesan cheese
1 cup progresso bread crumbs, any flavor you like
salt and pepper to taste ( I never use salt)

dip fish filets in beaten egg then dredge in crumb mix. I fry in an electric skillet or heavy pan. Make sure the oil is hot but not smoking.

I'm sure you will like southern fried fish. I don't measure. Just use enough cornmeal to do all the fish. Add a small amount of flour, maybe 1 to 4 ratio, about a teaspoon of baking soda, salt & pepper to taste. I add Cajun seasoning to mine (to taste). You can dip in egg, milk or water, then put into the cornmeal mix. I coat mine and them put the pieces back in the meal to coat again. Fry how ever you want. I do mine in a cast iron skillet or deep fry. Really a southerner would only fry in bacon grease, right? And serve with fried taters...

1 cup flour
1 cup pale ale (British Beer)
8 oz Franks Hot Sauce
2 egg whites (whipped)
dash salt

Mix flour, ale, salt and hot sauce then fold in egg whites

Dip fish in batter, allow excess to run off then deep fry in 350 oil until golden brown, about 4 minutes.

You can add a little more hot sauce or eliminate completely but the hot sauce adds a little zip to the fish batter.

Try sprinkling the fish with lemon pepper seasoning before battering and then hit the battered fish with Emeril's Essence or some kind of mixed seasoning salt just as you pull it out of the fryer (while you're draining it). Fried foods need to be seasoned right after frying.

My regular batter is quick and simple:

Bisquick and Beer.
Mix to desired consistency.
Salt, pepper, and Tobasco to taste.
Dip and fry.

3 Cups Soybean oil (have used canola oil successfully)
1 Cup Self-rising flour
1/3 Cup Dry Mustard
1 Cup Water (you may substitute beer for variety)
1 Egg
2 Teaspoons Granulated sugar
2 Teaspoons Salt

Sift together mustard and flour. Heat oil to 400. With a mixer blend the flour mixture, water, egg, sugar, and salt. Dip each fillet into the batter coating generously and quickly drop in the oil. Fry each fillet until dark golden brown about 5 minutes. Remove and drain. Soybean oil and mustard flour are the secrets here. Does about 2 pounds of fillets.

Wash the fish, put it in a bowl and rub mustard all over the fish, I cover it and put it in the fridge for about an hour or so. I use Zatarain's seasoned fish-fri, put some in a zip-loc bag then put in a few pieces of fish at a time and shake them till well coated. This is more of a corn meal base than flour. I use whatever oil I have available, usually veg. oil, (no fish fried in bacon grease for this southerner) works for me! Never had a complaint on fried fish. Don't know why but it's always better when it's cooked outside. You can also use this to shake your taters in before frying, add a touch of Tony Chachere's seasoning first for an extra zest.

Buttermilk
Bisquick

That's it. Let the fish marinate in the buttermilk (enough to cover the fish in a bowl) for about an hour...in the fridge. Dip to coat in bisquick and deep fry.

YUM...you won't be disappointed. It makes a crunchy coating that is very flavorful.

Use equal parts of flour and club soda salted to taste. Works great on chicken too.

                                                Shellfish  (Back to Category)

You can simply put a load of clams, shrimp, lobster, potatoes, onions, corn on cob and some salty seaweed in extra large foil, add some water and do it on a covered grill. Use multiple packages if needed.
OR,
Do it the manly way by digging a hole in the ground, line it with stones, build a nice fire, add some more stones, let the fire die down, cover with really wet seaweed, add the food quickly (get some of those clam bags for the small stuff), cover with a wet cloth, then cover the pit with a tarp to keep the steam in. Don't peek until the steam stops.

1/2 cup Tony Chacherie's white gravy mix
2   cups milk
2   cups water
1/4 cup butter or margarine
1(15 oz.) can cream style corn
2   tbsp. chopped green onions
Tony Chacherie's Original Seasoning (to taste)
1/3 lb. lump crabmeat (or crawfish)

1) In a saucepan, whisk Tony Chacherie's white gravy mix, milk and water. Bring to a boil, stirring frequently.

2)Reduce heat to a simmer. Add butter, corn, green onions, Tony Chacherie's Original Seasoning and seafood. Stir gently to combine. Cook 1 minute. Yields 4-6 servings.

For something real fast and easy try a pound of pasta, a jar of Alfredo sauce, some sautéed veggies and a can of crab meat. Yum, yum!!

This is the best, bar none, hands down, just look at the stuff that goes in it!

   1 lb. Maryland jumbo lump crab meat
   1 tablespoon fresh parsley
   2-3 teaspoons Old Bay Seasoning
   half of a stick of butter
   2 pints heavy whipping cream
   1 quart of half and half
   cornstarch
   1/2 teaspoon of salt
   1/8 teaspoon of pepper
   1 pint of milk

   Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.

Jerry's Seafood Restaurant in Seabroook MD makes something called a "Crab Bomb." They have people standing in line to get it.

Their recipe is to take a pound of crabmeat, mix in mayonnaise and Old Bay seasoning, form in a ball, and bake for 15 minutes."

They are truly AWESOME. Of course, they use backfin crab meat, but lump will do.

Pour a beer some water and vinegar in the bottom pan this liquid should not be to deep about 1 to 1-1/2 inches deep then place crabs in the top pan put 8 to 12 crabs in then sprinkle a mixture of Old Bay, coarse kosher salt and cyanine pepper. And then another layer of crabs and seasoning. But a top on the pot and you may need to put a brick on that to keep the crabs in. It will take about 20 minutes to an half hour to cook ;more crabs take longer. They are ready when you see the bottom of the shell start to separate. Remove them from the steamer as soon as they are done or remove the top. You will start smelling them right before they are done. If you are not sure pull a claw off and try it out. And please do not over cook or burn them. Good Luck and enjoy

If you boil crab, use Zatarian's liquid crab boil. A couple of tablespoons per pot of water and boil the crabs per the directions on the label. Add potatoes/onions/corn on the cob to make a full meal. If you want to steam them, use a couple cans of beer (cheap stuff) to generate the steam, and then add layers of crabs covered with Old Bays. I'd sort of recommend steaming them, because you can rinse off the Old Bays if it's too spicy for the kids. If you boil them, the seasoning is going to be cooked in.

Put the crabs in a basket and place the basket in a pot of boiling water. Be sure the crabs stay dry. DON'T BOIL THEM! Cover them with Old Bay seasoning and steam them for at least 10 minutes. Crabs should be bright red. To keep active crabs calm as you are putting them in the basket, put them in the freezer for 3-5 minutes prior to cooking. This won't kill them and it will make them easier to handle and begin the cooking process. It also keeps them from sneezing when you pour on the Old Bay.

Blue Channel Crabs should always be steamed, otherwise, the meat becomes pasty as the tissues dissolve.

Crabs are steamed best in a crab steamer, which is a shallow pan with a largest (about 1/2 bushel) pot above that has a lot of holes in it.

In the lower pan, put a can of beer (for true Maryland crabs it should be National Bohemian), two cans of water, a can of vinegar, and about 1/2 cup of Old Bay.

Put the crabs in the upper pot and douse them liberally with a combination (50/50) of Old Bay and course ground Kosher salt. Make sure the crabs are alive and kicking when you put them in the pot. A dead crab releases toxins that can make you sick. Steam them for 15 minutes and serve hot with cold beer.

I serviced restaurant equipment for many years, primarily coffee machines. One thing I noticed about coffee warmers is that they are thermostatically controlled and under 90 watts, usually 65. They are designed to hold a pot of coffee at around 180 degrees which is ideal and safe for food as well and will not overcook. You can put a pot of cold water on one and in an hour it will be at temperature!

I am on a low cholesterol diet so am not supposed to eat shellfish but love crab. I came up with this recipe for a neat dinner cooked on a coffee warmer:
1/2 package of Stir Fry vegetables or 6 ounces more or less
1/3rd package of imitation crab (usually pollock) around 4 ounces more or less
add a little salted water and put into a covered pot on a warmer for an hour, more won't matter as it will be the same principle as a crock-pot.

Pick up some live steamer clams (Manila clams), and let them pump in fresh saltwater for a bit to reduce the sand content. In a sauce pan melt one stick of real butter, and add a few pinches of minced garlic. Pour in one bottle of clam juice, one pint of cream, or heavy milk. Add one tablespoon of white wine, and a pinch of salt and pepper. Bring everything to a light boil and then reduce to a simmer.

Now take the LIVE clams and place them on a hot grill with the shell hinge area used to prop up the clams. Allow them to cook until they pop open. (If you get a few that don't pop open in a reasonable amount of time, toss them.) Now right after the clams open up, drop them into the sauce to finish cooking. This keeps them hot and flavorful. Serve right from the sauce immediately 20041007

We boil them in a mixture of cayenne pepper and salt. Boil the potatoes (the smaller the better) and whole, un-pealed onions and garlic until the potatoes are soft and then throw in the crawfish. Return to a boil for 7 minutes and then turn off the fire and let them soak for about 20 minutes. We also throw in sausage, mushrooms, lemons (cut in half) and any other thing you want! If you want corn on the cob, put it in after the fire is out or it will get too mushy. You can order pre-mixed seasoning off of the www from "Cajunland" in the New Orleans area. There are others but make sure it's from south Louisiana.

Well, everyone has a great idea, just need to put them all together. Down here in Louisiana, everyone has a different method of boiling there crawfish. Time, seasonings, and what to put in the pot is always a debate. My thoughts on this are as follows. You always want to start out by purging your crawfish. You will want to take a washtub and a box of salt. For ever 30-50lbs of crawfish, you will want to use a whole box of salt. Put your crawfish in the washtub and fill it with water. Then add the salt to the washtub. Take a large spoon or as we do down here, take your hands and mix the water, salt, and crawfish all together so the salt dilutes well. After they sit for about 20-30 minutes, drain the water off and rinse again. I boil my crawfish in a 100 quart pot usually. I add about 8-10 inches of water in the bottom of the pot and I steam my crawfish. I do this so that when I put them out for everyone to eat, I don't have all the water all over the table. I also use Zataran's liquid crawfish boil. Like everyone else, I couldn't tell you how much, I have done it so long it just comes natural as to when to quit putting it in. I would suspect for a someone up north, I would use somewhere in the 20-30 Oz ballpark for 30-50lbs of crawfish. I also put a stick of butter in the water to ease in peeling. I get the water boiling then add the crawfish, from this point, I put the lid on the pot and when the first steam starts easing out from the lid, I time 12 minutes, then I turn the burner off and take the crawfish out. I then put them in an ice chest and I put about 4 inches of crawfish then I sprinkle the dry seasonings on, add another layer of crawfish, then season again, crawfish then season, do this until you get all the crawfish in the ice chest. I always let sit for about 10 minutes or so before eating. I only use the liquid seasoning in my water. Now the debate on what to cook with the crawfish. I always cook my "extra's" before the crawfish. Usually, I will have about 5-10lbs of potatoes, about 5-10 onions, 3 or 4 lemons cut in half, some smoked sausage cut in 4 inch lengths, and as many mushrooms as you can handle eating and the same with the corn, as much as everyone can eat. I put all my seasonings in then I boil the extra's, usually 15-20 minutes will do for everything, but just check the potatoes. When that is finished, I add the butter, bring the water to a boil then put the crawfish in. By the way, the dry seasoning that you put on in the ice chest, usually zatarian's has that in a bag where you find the liquid crab boil or at last resort you can use Tony Chachere's. For dipping sauces, everyone again is different. Some like vinegar with salt and pepper. Some people like Mayo and catch-up. And we mix a homemade cocktail sauce. Catch-up, some lemon juice, a touch of Worcestershire, Horseradish, and some Tabasco. All of this to taste of course. Have a great time with the crawfish. A crawfish boil down here is always a great start to an outdoor party.

I have never steamed them but I do boil them and this is what I put in the pot. Zatarain's crawfish, shrimp & crab boil in a bag. (dry spices in a net bag) Concentrated Zatarain's crab and shrimp boil. (liquid) salt, cayenne, lemon pepper, lemon juice, garlic cloves or the garlic salt, bay leaves and whole onion. Sorry I can't tell you how much of each, I just dump until it smells and looks right to me.  If you don't have crawfish you can do a low country boil with the same stock. I throw in shrimp, crabs when I have them, smoked sausage cut about 2 inch think, small red taters and corn on the cob.

This recipe suggests cooking the shrimp in a sauté pan, but I could see it being converted to the grill by skewering the shrimp... be careful to not overcook! Anyway, it's delicious.

1/2 cup fresh lime juice
1/4 orange marmalade
3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/2 cup fresh cilantro sprigs, washed well, spun dry, and chopped fine
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon dried hot red pepper flakes
Salt and pepper, to taste
1/2 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired de-veined
2 oranges
2 heads endive
Fresh cilantro sprigs, for garnish

In a measuring cup whisk together lime juice, marmalade, garlic paste, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/2 cup mixture in a small bowl or ramekin for dipping. In a large seal able plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes. Peel oranges and slice horizontally. Wash endive leaves. Arrange orange slices and endive on a plate. Drain shrimp, discarding marinade and lightly pat dry between paper towels. In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté 1/2 of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner. Place shrimp atop orange and endive salad. Garnish with cilantro sprigs and drizzle with reserved dipping sauce.

This recipe serves 2 as an appetizer course.

Serves 6

1/3 cup butter
12 cloves garlic, minced
3 lbs. jumbo shrimp- peeled and de-veined
Parsley
   
Heat butter in a large heavy skillet over medium-low heat. Add garlic
and sauté until JUST beginning to color, about three minutes. Add
shrimp, increase heat to high and stir to coat shrimp with butter. Sauté’, stirring constantly until shrimp are just tender, about five minutes; and butter is bubbly. Transfer shrimp and any butter juices to a serving plate and sprinkle with parsley.

5 lbs frozen cooked shrimp (defrost if still visibly frozen)
2 cups thinly sliced onion rings
7 whole bay leaves
½ cup white vinegar
1 ½ cup vegetable oil
1/3 cup capers
About 4 TBS caper juice (or other pickle juice)
2 ½ tsp celery seeds
1 ½ tsp salt (less if using caper juice, but necessary to firm up shrimp)
several shots Tabasco

Layer shrimp onions and bay leaves in a zippered bag.

Whisk vinegar and oil then add remaining marinade ingredients. Pour over shrimp and refrigerate over night, stirring or shaking occasionally to redistribute marinade.

Drain off marinade to serve.

Note 1: the vinegar to oil ratio is important since a marinade that is too acidic will 'over cook' the shrimp. I have substituted cider vinegar and flavored and olive oils in the marinade.

Note 2: If I’m using a 2 lb bag of pre-cooked shrimp, I cut the other ingredients in half.

I like to go to Costco's on Friday when they have shellfish day and get a big batch of those humongous tiger shrimps for 7.99 a pound. 
Throw them with the shells on in a pot of boiling water with a beer, some old bay seasoning, and mustard seeds. No matter how you cook your shrimp please don't overcook. All it takes is until the shell is bright pink! Even with the tiger shrimp that's only about 1.5 to 2 minutes tops! So flavorful and perfect!!! 

I serve this along with a salad and some self made cocktail sauce made from some catsup, horseradish out of the bottle, lemon or lime juice. My husband likes a dash of nutmeg in his.

Try Shrimp cajun style. Big pot of water corn, potatoes, clams, lobster Cajun seasoning.  MMMM GOOOD...

(You can do this with fish too)
Peel the shrimp and bread and deep fry.
On 2 White corn tortillas (I like to heat them in a skillet with a little butter) place the
Shrimp
Shredded purple cabbage
Chopped Cilantro
Fresh Lime Juice

Boil Mix:
1/3 cup Old Bay seasoning (5-6 tbs.)
1/2 dozen lemons, halved
3 garlic heads, each clove halved
3 large cooking onions, quartered
1 whole celery, cut each stalk into 2 inch pieces
Cayenne, cloves, bay leaves, black pepper and Tabasco sauce to taste.

For the Boil:
1/2 lb. smoked spicy andouille or kielbasa sausage cut into 2 - 3 inch pieces (per person)
3- large fresh raw shrimp (per person) in shell or peeled & de-veined, and if desired
1/3 lb. whole crab broken into pieces (per person) I didn't do this.
2 small new or red potatoes (per person)
1 ear of corn cut into thirds (2 thirds per person)
2 small white or yellow boiler onions (per person)
1 carrot cut into fourths (per person)

Method:
Boil water in a large 30 qt. (60 qt. would be better) boiling pot on outdoor propane cooker. Season water with your choice of mentioned flavorings (Boil Mix) and,
Squeeze juice from lemons into the water.
Put the 30 qt strainer basket into the boiling pot. (This made things easier at the other end) and drop in lemons in cheesecloth bag.
Add quartered onions, halved garlic, and celery.

When boil is reached, add potatoes and sausage. Bring back to a boil and cook on medium heat for 15 minutes (almost tender stage).
Add corn-on-the-cob, boiler onions, carrots...bring back to boil and cook 12 minutes longer. Everything should be tender at this point. Finally, add shrimp and simmer for 3 to 4 minutes more, or until shrimp are just cooked. Remove bagged lemons.
Drain off the water, and pour the contents out into the big foil serving pans or onto a picnic table covered with newspaper. I separated the sausage, corn and shrimp into separate foil pans and the rest of the veggies into another.

Lightly sprinkle some more Old bay over all of the trays and started eating.

This served 15:
with 7lbs of keilbasa sausage,
2 1/4 lbs of large raw in shell shrimp,
30 potatoes,
10 ears of corn,
30 boiler onions, and
15 carrots.

Wash the crawfish real well till the water is clear. In a big gumbo pot, or turkey frying pot (about that size) heat 3/4 full of water, and A 16 ounce box of Tony's seasoning. 4 white onions quartered, 2 half ears per person of corn, and two small red potatoes per person. bring to a boil with the lid on and when the steam starts to come out add the crawfish, let boil again till the steam comes out again and wait 5 min. longer. turn off the burner and let soak for 15 min. Drain the crawfish dump into an ice chest, (check the potatoes they may have to cook longer), and season with more Tonys. close the chest till you are ready to eat, the potatoes and corn should have a lot of seasoning on them and be really spicy. This is how we do it here in Eunice La.   When we cook crawfish here we figure on 8# per person, then again we all have crawfish ponds in our backyards.

1/4 cup butter or margarine 
1 large onion chopped
1 large garlic bud minced
1/2 cup bell pepper (color of your choice) chopped
2 tablespoons flour
salt, red, and black pepper to taste
a few sprigs of parsley chopped fine
4 small green onions chopped fine
3 cups canned tomatoes,
1 small can Ro-tel
1/2 cup water
1 lb. peeled and de-veined shrimp tails

Melt butter or margarine in a skillet
Sauté onion, garlic bell, pepper, until onion is slightly brown.
Blend in flour, add all remaining ingredients, except shrimp, Mix well.
Cover and simmer for 30 minutes, then stir in shrimp.
Cover and cook ten minutes longer, taste and adjust seasoning.
Serve over cooked med. grain rice.

1/2 cup finely diced onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and de-veined

1. In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes

1 lb. peeled crawfish tails with fat OR
1 lb. cleaned, shelled and de-veined shrimp
1 1/2 sticks butter or margarine
2 ribs celery, chopped
1 bell pepper, chopped
2 onions, chopped
1 teas. garlic, chopped (optional)
1 can cream of mushroom soup
4 T. tomato sauce
salt to taste
1 T. liquid crab boil (Zatarains)
Sauterne wine (optional)

Sauté crawfish tails or shrimp in margarine for 5 minutes. Add vegetables and simmer for 10 minutes. Add soup, sauce and seasonings. Simmer at least 20 minutes. If too thick, add a little Sauterne wine or water. ( I cook slowly for about 45 minutes, allowing for the seasonings to cook and flavors to 'marry.' Serve over rice. Serves 6.

1 lb. large scallops, trimmed, rinsed well of sand, and dried with paper towels
1/2 cup finely chopped celery
1/2 cup finely chopped onion
Freshly ground black pepper
1/4 tsp. dried thyme
Pinch of salt
1/2 stick butter
1 tsp. Vietnamese fish sauce (if you have it)
1 cup dry bread crumbs (I use Panko; crunchy Japanese breadcrumbs)

Turn your oven to 475 F.
Put the scallops into a casserole that will hold them no more than 2 deep.
Sauté the vegetables and butter until the moisture is nearly gone; add the seasonings, mix well and add the crumbs. Toss to coat them with the butter and spread on top of the scallops.
Bake at 475 for about 15 minutes; when the crumbs are good and brown turn the heat off and let them rest in the oven for 5 minutes more.
Serve with green beans or spinach and some crusty French bread. Have lemon wedges to squeeze over the seafood.

This is a recipe from a friend that that is no longer with us
Mrs. Jane Danos from Venice LA.

2 lb raw shrimp
2 large onions
6 garlic cloves
Salt and pepper to taste
1 c. parsley, chopped fine
1/2 c. shallots, chopped fine
1 c. biscuit mix

Mix and chop well (we used a blender). Drop by teaspoonful in deep hot fat (or what ever) at 400dg and fry until golden, drain on paper towels. Eat while hot! Boil Mix:
1/3 cup Old Bay seasoning (5-6 tbs.)
1/2 dozen lemons, halved
3 garlic heads, each clove halved
3 large cooking onions, quartered
1 whole celery, cut stalk into 2 inch pieces
Cayenne, cloves, bay leaves, black pepper and Tabasco sauce to taste.

Turn the oven on about 450 F and make scalloped oysters; layer them in a small glass casserole with layers of oyster crackers and pour the oyster juice over the top. Add a few grinds of black pepper, some finely sliced scallions if you have them, and another thin layer of crumbs or crackers. Drizzle some melted butter over the top and bake about 25 minutes (long enough to heat through but not to boil and shrink the oysters).
Serve immediately with hot crusty bread and a green vegetable such as asparagus, or a small green salad.
Of course fresh oysters are best for this, as for everything.