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Main Dishes / Seafood

Tandoori Prawn And Bacon Flan
bowl. Mix well. Beat the eggs in a bowl, add the remaining egg mixture ingredients and whisk well. To prepare the moulds: Grease a 22.5 cm round mould and line with the flattened puff paste, discarding the overlapping paste. Spread the egg mixture in it. Sprinkle grated cheese on top and bake in the pre-heated oven at 350 F for 25-30 minutes or till a cooking needle when pricked, comes out clean. If not, bake for a few more minutes. Demould, garnish the flan with caviar and lump fish roe or tuna and serve as an entree. ----- ----------
Swordfish Tavernetta
of doneness. Serve over angel hair pasta with butter sauce and a sprnkling of grated Parmesan cheese. Note: If using a grill with a small cooking area, cook vegetables first, set aside, then grill fish. G. G. Romano of La Tavernetta, Fort Lauderdale, FL. "On the Grill" magazine, June, 1997. Typos by Jeff Pruett. Posted to MM-Recipes Digest V4 #15 by on May 24, 99 ----- ----------
Swordfish Steaks with Middle Eastern Flavors
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 166 Posted to MM-Recipes Digest V4 #15 by on May 22, 1999 ----- ----------
Swordfish Steak with Tart Tomatillo Vinaigrette
heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180 degrees once on each side. If there is any resistance when you turn or rotate fish, re-oil the grate. If grilling 1 covered, cook for the same amount of time, turning and rotating in a similar manner. Serve steaks hot, drizzled with vinaigrette, Recipe by: Born to Grill, Jamison & Jamison ----- ----------
Swordfish Steak Marseillaise
greased cookie sheet. Bake at 350/F for 50 minutes; turn once after 25 minutes. Serve with lemon butter flavoured with garlic. Posted by Carol Shenkenberger to the Fidonet National Cooking echo 2-98 Posted to MM-Recipes Digest V4 #15 by on May 24, 99 ----- ----------
Sweet And Sour Alligator
From the September/October 1990 issue of the Louisiana Conservationist, P.O. Box 98000, Baton Rouge, LA 70898 For more alligator recipes contact; The Louisiana Seafood Promotion and Marketing Board P.O. Box 70648 New Orleans, LA 70172-0648 Telephone: (504) 568-5693 Posted to MM-Recipes Digest V4 #5 by "Rfm" on Jan 25, 99, ----- ----------
Susan's Coulibiac of Salmon
entire dough. Roll out the remaining dough and cut into strips and leaves. Use these to cover seams and decorate the loaf. Brush again with the egg wash. Using a sharp knife, make a couple of cuts at the top of the loaf. Place in the refrigerator and chill for 30 minutes. Remove from the refrigerator and bake for 1 hour, brushing halfway through the baking process with the egg wash. Remove from the oven and cool for 5 minutes before serving. Serve with watercress and Hollandaise Sauce Yield: 8 to 10 servings Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Emeril Recipe by: Emeril Live Posted to MasterCook Digest by "Katherine C. Meade" on Mar 16, 1999, ----- ----------
Surimi Crab Salad with Cilantro, Lime And Spinach
NOTES : This is a favorite. It needs good ingredients: Hidden Valley Ranch Light Coleslaw is lemony and the Dannon fat free yogurt with acidophilus is very smooth. We like cilantro and lime, but we've used other herbs when fresh. Guests like this. It is always a winner. Recipe by: Pat Hanneman 1997 Posted to EAT-LF Digest by Pat Hanneman on Sep 30, 1998, ----- ----------
yoghurt mixture and salt, return the pan to heat. Stir-fry until specs of fat begin to appear on the surface. Add the fish stock and bring to a boil. Lower the heat and simmer till reduced to half the quantity. Remove and pass the gravy through a fine mesh soup strainer into a separate pan. Return the gravy to heat, gently add the partially grilled fish and simmer for three minutes. Add lemon juice and stir well. Remove from heat and carefully stir-in cream and adjust the seasoning Crush kasoori methi between the palms and sprinkle along with pepper. Stir carefully. To serve: Remove to a serving bowl, garnish with coriander leaves and serve with steamed rice. NOTES : Grilled fish in a mild curd based curry ----- ----------
Stuffed Pamplet
Evenly spread the prepared filling in the pomfrets. Press them gently and shallow fry in hot oil till done. Serve with salad and wedges of lemon. NOTES : Pomfret stuffed with a pungent minced prawn filling ----- ----------

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