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Salmon Pasta Salad

1 cup	Salmon, cooked and flaked
1 cup	celery diced
1 cup	carrots, diced and cooked
1 cup	peas, cooked
1 tbsp.	Onion, finely chopped
2 cups	macaroni, cooked
2 cups	Lemon juice
½ tsp.	sugar
1 cup	mayonnaise

Remove bones and skin from salmon and flake into small pieces.
Mix together in a bowl salmon, celery, carrots, peas, onion and macaroni.
Combine lemon juice, sugar and mayonnaise.
Pour mayonnaise mixture over vegetables, macaroni and salmon mixture; toss until combined. 4 servings.

Baked Apple Jelly Salmon

1	3-5 lb. Salmon
3tbsp.	Garlic
2tsp.	pepper
¼ cup	butter (softened)
	Apple jelly

Preheat oven to 350
Place salmon on foil. Spread softened butter on salmon, inside and out. Spread garlic on salmon, inside and out. Sprinkle pepper on both sides of salmon. Spread apple jelly inside the salmon. Wrap foil over salmon.
Bake at 350 for 30-35 minutes. Let sit 5 minutes.

Fillet of Sole and Salmon

2	small fillets of Salmon
2	larger fillets of Sole
1 can	mushroom soup
	few tbsp. White wine
1 tbsp.	or more lemon juice
	garlic
	salt and pepper
	cheddar cheese, grated

Roll up a small fillet of salmon inside each large fillet of sole. Place in casserole dish. Combine mushroom soup, wine, lemon juice, salt and pepper and pour over fish roll-ups. Top with grated cheese.
Cook, covered, in 350 oven for approx. 20 minutes. Sprinkle with parsley and serve over rice.

Lemon-Pepper Tuna

2	Tuna Steaks, 1 inch thick
½ tsp.	Salt
½ tsp.	Coarsely ground black Pepper
1 tbsp.	Oil
½ cup	chicken broth
1 tbsp.	Lemon juice
1 tbsp.	Country-style Dijon mustard
1 tbsp.	Finely chopped fresh chives

Sprinkle both sides of tuna with salt and pepper. Heat oil in non-stick skillet over medium-high heat. Add tuna; cook until browned on both sides and just slightly pink in centre, about 8 minutes. Transfer tuna to platter.
To same skillet, add chicken broth and lemon juice. Heat to boiling. Remove from heat. Swirl in mustard and chives. Spoon sauce over tuna. Serve immediately. 4 servings.

Mediterranean Halibut

1 lb.	Halibut fillets
2-3	chopped tomatoes
½	chopped sweet onion
	Chopped fresh parsley
	Salt and pepper as desired
1 ½ oz.	Ouzo liqueur
1 cup	feta cheese, crumbled

Combine halibut fillets with tomatoes, onion and parsley in an 8inch by 8inch pan. Salt and pepper as desired. Sprinkle ouzo over the mixture, then top with feta cheese. Bake for 20-25 minutes at 375-400 F.
Leftover juice can be used to top steamed rice. 2 servings.

Caddy Ganty

3lbs.	Halibut fillets
	Dry white wine for marinade
	Breadcrumbs for coating

Cut halibut fillets into serving size pieces, and place in bowl. Cover them with dry white wine, cover and marinate for 2 hours. Then drain the fillets and pat them as dry as possible with paper towels. Roll each fillet in fine dry breadcrumbs and place them, single layered, in a shallow buttered baking dish.

2cups	sour cream
1cup	mayonnaise
1cup	green onions (including some green),chopped Paprika

Mix and spread over the fish, taking care to smooth right to the edges of the baking dish. Sprinkle the top with paprika.
Bake at 475 for 15 to 20 minutes. Dish will be golden brown and bubbly. 6 servings.

Citrus Garlic Prawns

1 Tbsp.	Olive oil
¼ cup	chopped fine shallots
4 lrg	Minced garlic cloves
1	lemon (juice)
1	lime (juice)
1	orange (juice)
¼ cup	dry vermouth
	Salt and pepper to taste
1lb.	Peeled and deveined Prawns
1 tbsp.	Butter

Over medium heat, sauté shallots and garlic in oil until soft. Add citrus juices, vermouth, and salt and pepper. Heat until thickened, then add prawns. Quickly heat through until pink and covered with sauce. Finish off with 1 tbsp. Butter.
Garnish with fresh thyme and serve.

Spring Shrimp Salad

2	cucumbers, peeled, seeded, and thinly sliced
½ tsp.	salt
2	green onions, chopped
1 tbsp.	Balsamic vinegar
1 cup	sour cream
1 cup	cooked shrimp meat
	salt and pepper to taste
	lettuce leaves

Slice cucumbers, add salt, then drain in colander about one hour. In a salad bowl, place cucumbers and rest of the ingredients except lettuce leaves. Arrange lettuce leaves around large plate; pour cucumber mix in center. Put a few extra shrimp on top. Chill and serve. 4 servings.

Shrimp & Crab Dip

1 10-oz.	10-oz. Can of cream of mushroom soup
1 8-oz. Pkg.	Philadelphia cream cheese
1 envelope	Knox gelatin
¼ cup	cold water
½ cup	finely chopped celery
½ cup	finely chopped onion
1 cup	mayonnaise
6-8oz.	Crabmeat
6-8oz.	Shrimpmeat
½ tsp.	curry powder (optional)
½ tsp.	minced garlic (optional)

Heat soup (no milk or water added) and cream cheese until blended and just warm. Soak contents of gelatin package with ¼ cup of water for 5 min. Add gelatin to soup mixture, and then combine all other ingredients, stirring until well blended. Mixture can be left in a bowl or placed in a jelly mold. Refrigerate overnight.
To serve, remove from mold and place on a plate covered with lettuce. Serve with an assortment of crackers. Enjoy!

Shrimp Stroganoff

2 tbsp.	Hard margarine(butter browns too fast)
1½ lbs.	Medium prawns(peeled & deveined)
½ cup	finely chopped onion
2 cups	Sliced fresh mushrooms
3 tbsp.	All purpose flour
2 cups	Chicken bouillon powder
½ tsp.	Salt
¼ tsp.	Pepper
1/8 tsp.	Garlic powder
¼ tsp.	Paprika
1 tsp.	Parsley flakes
1 cup	Water
1 cup	Sour cream

Melt margarine in frying pan. Add prawns. Stir-fry for 3-5 min. until prawns turns pinkish and curls. Transfer prawns to bowl. Add onion and mushrooms to frying pan with more margarine if needed. Saute until soft. Sprinkle flour over onion mixture. Add bouillon powder, salt, pepper, garlic powder, paprika and parsley. Mix well. Stir in water until it boils and thickens. Add prawns. Heat through. Stir in sour cream to heat but not boil. Makes 4 servings.

Fried Prawns and Vegetables Teriyaki

14	Prawns
¼ cup	Cold water
¼ cup	Tempura batter
¼ cup	Yellow, red, green bell pepper
¼ cup	Carrot, turnip, leek
2tbsp.	Vegetable oil
2tsp.	Teriyaki sauce
1 tsp.	Fresh chopped ginger
5 drops	Tabasco sauce
	salt to taste

Peel and devein the prawns. After dipping them in the tempura batter mix. Fry. Set aside. Cut vegetables in thin strips and heat in oil with the ginger, the tabasco sauce and the teriyaki sauce.
Serve the shrimp over the vegetables.

Sour Cream Red Snapper

2lbs.	Red snapper fillets
1cup	sour cream
1tsp.	Salt
2cloves	garlic
1Tbsp.	Paprika
¼ cup	Parmesan cheese
¼ cup	bread crumbs
2 Tbsp.	Butter or margarine, for dotting

Preheat oven to 350 F.
Rinse fish in cold water and pat dry with a paper towel. Arrange the fish fillets in a 9”by 13” baking dish that has been coated with non-stick vegetable spray; set aside.
In a medium-sized bowl, combine the sour cream, salt, garlic, paprika, and Parmesan cheese. Spread the mixture over the fish. Top with the breadcrumbs and dot with butter, Bake, uncovered, for about 20 minutes or until the fish flakes easily with a fork. 4 servings.

Florida Red Snapper

2lb.	Fresh red snapper fillets
2tbsp.	Orange juice
2tsp.	Grated orange rind
1/8 tsp.	Nutmeg
¼ cup	Grated onion
2tbsp.	Lemon juice
½ tsp.	Salt

Cut fish into 6 portions. Place in a single layer, well-greased baking dish.
Combine onion, orange and lemon Juice, orange rind and salt. Pour over fish; cover and place in refrigerator to marinade 30 minutes.
Sprinkle fish with nutmeg and pepper. Bake at 350 for approx. 15-20 min. or until fish flakes easily with fork.
Makes 4 servings.

Snapper Stew

1	small onion, chopped
1	small zucchini, sliced
1	stalk celery, chopped
3 tbsp.	olive oil
4	medium-size ripe tomatoes, peeled and chopped
½ cup	fish stock
1 tsp.	sugar
½ tsp.	rosemary
1	garlic clove, crushed
3 tbsp.	flour
3 tbsp.	water
1lb.	Red Snapper Fillets, cut into 1 inch cubes

In large saucepan over medium heat, cook onion, zucchini, and celery in olive oil until tender-crisp. Add tomatoes, stock, sugar, rosemary and garlic. Bring to boil; cover and simmer 10 min.
Mix flour and water and add to contents of saucepan. Cook, stirring constantly, until sauce bubbles and thickens. Add snapper and cook over low heat until flesh is opaque and begins to open into flakes. Serve immediately with rice, pasta or potatoes. 4 Servings

Mussel Soup

2lbs.	Mussels (shucked)
1	chopped green onions
1	diced celery stalk
1 tbsp.	Flour
2 tbsp.	Butter
2 cups	Mussel broth
1cup	cream

Cook mussels. Save liquid and strain. Sauté onions and celery in butter for 1 min., add flour, stir and add liquid from mussels.
Season with salt and pepper. Add mussels. Cook for 1 min., add cream. Sprinkle with parsley. Serve with hot rolls. 2-3 servings.

Mussels with Spinach

	Live mussels
	Spinach
	Oil
	Parsley, chopped
	Salt
	Bread crumbs
	Butter

Steam mussels. Remove shells, sprinkle mussels with oil, parsley and salt. Garnish shells with cooked, drained and chopped spinach and return mussels to shell. Sprinkle with breadcrumbs. Dab with butter. Bake at 425 for 10-12 minutes. Makes an excellent appetizer.

Mexican Crabmeat Salad

1 lb.	Fresh Dungeness crabmeat
½-1cup	mayonnaise
2	limes, cut in half for juicing
2	jalapeno chiles, seeded and chopped (about 1 tbsp.)
¼ cup	finely chopped and loosely packed fresh cilantro
3 tbsp.	Finely chopped chives
2	ripe, firm avocados
2	red, ripe medium tomatoes
	salt and fresh cracked peppers to taste

Peel avocados and cut into ½-inch dice. Squeeze juice form ½ lime over avocados and sprinkle lightly with salt. Core, seed and cut tomatoes into ½-inch dice, squeezing remaining half lime over and lightly salting. Put crabmeat, juice of one lime, chillies, cilantro, and chives into a bowl. Add ½ cup mayonnaise and toss to combine, adding more to taste. Fold in avocados and tomatoes. Adjust seasoning, if needed, with salt and pepper. Serve on a bed of lettuce. 4 servings.

Scalloped Oysters

½ cup	butter
¾ cup	flour
3 tsp.	Paprika
1 tsp.	Salt
½ tsp.	Black pepper
4 tbsp.	Chopped green pepper
4 tbsp	Chopped onion
½ tsp.	Finely chopped garlic
2 tbsp.	Lemon juice
1 tbsp.	Worcestershire sauce
1 quart	shucked oysters
	Cracker crumbs for topping

Melt butter in pan. Add flour and cook for 5 minutes or until dark brown, stirring constantly. Add paprika, salt and pepper. Cook for 3 more minutes. Add green peppers, onions and garlic. Cook slowly for 5 minutes.
Take from heat and add lemon juice, Worcestershire sauce, and oysters. Pour into a baking dish and sprinkle cracker crumbs over top. Bake in hot oven for approx. 20 minutes until golden brown on top. Serve over rice or pasta.

Basilic Oysters and Cherry Tomatoes

24	Oysters
12	Cherry tomatoes
1/3 cup	35% cream
¼ cup	Butter
2 tbsp.	White wine
2 tbsp.	Basil paste
1 tbsp.	Chopped grey shallot
1 tsp.	Lemon juice

Open the oysters and pour the juice in a small pan. Heat gently to harden the oysters. Remove a slice from the top of the tomatoes, scoop out inside and place two oysters in each. Place in the oven at 275 F for 15 minutes. Meanwhile, boil the juice from the oysters, with the shallots, the lemon juice and the wine to reduce the volume to ¾. Add basil and the cream, boil and simmer for 3 minutes. Add the cold butter, stirring constantly, then serve with the cooked tomatoes.

Nova Scotia Scallop Chowder

2 lbs.	Eastcoast scallops
6	medium potatoes(cubed)
2	small onions(diced)
1 ½ quarts	milk
	butter(size of and egg)
	salt and pepper to taste

Melt butter in skillet and fry scallops on both sides. With a knife, cut scallops into small pieces, making sure they are well browned.
Meanwhile, cook potatoes and onions in lightly salted water until tender, but not mushy. Add scallops and milk and season to taste. Bring to just under the boiling point and serve hot with crackers or bread. 4 Servings.

Bacon Wrapped Scallops

	Large scallops
	Thick bacon
	White wine
	Lemon juice

Cut scallops in half. Rinse scallops then soak in some white wine and a little lemon juice for about 15 minutes.
Drain well. Cut the thick bacon slices in half crosswise, so you have two 2-inch long pieces. Wrap each half scallop with a half piece of bacon. Secure with toothpick.
Place on rack of a broiler pan. Broil about 4 minutes on each side until bacon and scallops are cooked.
Makes a fabulous appetizer.

Black Cod with Coconut-Curry Sauce

1 tbsp.	Vegetable oil
1	med. Onion, thinly sliced
4	garlic cloves, minced
4 tsp.	curry powder
2	13 ½-to 14oz.cans unsweetened coconut milk
1 cup	chicken stock or canned low-salt chicken broth
2	med. Carrots peeled, cut into matchstick-size pieces
4	5-6oz. Black cod (Sablefish) not smoked
4	green onions, thinly sliced

Heat oil in heavy med. saucepan over med. heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 min. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 min. Add carrots; simmer until crisp-tender, about 3 min. Remove form heat; keep warm.
Pre-heat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in centre, about 8 min. Transfer fish to plates spooning sauce over fish. Sprinkle with green onions. 4 servings.

Stuffed Calamari in Marinara Sauce

Stuffing

1 Tbsp.	olive oil
4	chopped garlic cloves
3 cups	fresh breadcrumbs
1 ½ cups	chopped onions
¼ cup	parsley
Pinch	nutmeg
	salt and pepper
12	chopped squid tentacles
12	clean squid tubes

To Make Stuffing

Sauté the onions and garlic in olive oil add squid tentacles to sauté. Add nutmeg, salt and pepper to taste, and pour in the breadcrumbs and let them absorb the fluid.
Stuff the calamari (squid tubes) loosely and fold the end, secure with toothpick. Place in refrigerator.

Sauce

3tbsp.	olive oil
2cloves	garlic
4	carrots
8	roma tomatoes, coarsely diced
8oz.	Tomato sauce
2cups	beef stock
1 ½ cups	chopped onion
3	chopped celery stalks
1	chopped green pepper
½ cup	parsley
½ cup	red wine
2	strips lemon peel
	rosemary
	oregano
	salt and pepper

To make Sauce:

In a deep pan, sauté the garlic lightly in olive oil, and then add the onion. Cook until onions are translucent; then add celery, green pepper, carrots and parsley. Sauté for a few minutes and add tomatoes and tomato sauce. Add oregano, rosemary, salt, pepper and lemon peel. Pour in wine and beef stock. Let simmer for an hour.
When ready to serve dish, place the stuffed calamari in the sauce and cook no longer than 3-4 minutes. 4 servings

Simply Sole

2lbs.	Sole
¼ tsp.	salt
¼ tsp.	paprika
	juice of 1 lemon

White sauce:

2 tbsp.	butter
2 tbsp.	flour
	salt(optional)
1 tsp.	dry mustard
1cup	milk
½ cup	buttered breadcrumbs

Place sole fillets in a baking dish. Add salt, paprika and lemon juice to fish. Make white sauce, pour cooked sauce over sole fillets. Top with ½ cup buttered breadcrumbs.
Bake at 350 for approx. 20 minutes. Serve over a bed of rice. 4 servings.

Clam Sauce

3dozen	live clams
1 ½ cups	olive oil
6	garlic cloves, chopped
½ tsp.	hot pepper seeds
½ cup	chopped parsley

Shuck the clams, saving and straining all the liquor, and chop the raw clams. Heat the oil with the garlic until garlic becomes blond; stir occasionally with a wooden spoon. Add the reserved clam liquor, stir well, then add the chopped clams and let all simmer for 3 minutes. Add the hot pepper seeds or several good shakes of crushed red pepper, and stir in the parsley. Serve at once over freshly cooked hot pasta. Makes enough sauce for 4 servings.

Seafood Fettuccine

1 ½ cups	heavy cream
½ cube	butter
1 egg	slightly beaten
2 cups	Parmesan cheese, grated
1 tsp.	salt
¼ tsp.	white pepper

In a heavy saucepan, combine cream, butter egg, cheese, salt and pepper over medium heat. Whisk until Parmesan is melted. Set aside.

¾ lb.	Prawns
2/3 lb.	Scallops
½ lb.	Cleaned squid (calamari)
1 ½ lb.	Steamer clams
1 cup	white wine
1 ½ lbs.	Fresh Fettuccine noodles

Bring white wine to a boil. Cook prawns in wine only until they are red on edges. Removing with a slotted spoon and set aside in a bowl. Boil scallops in wine, removing with slotted spoon, and set aside with prawns. Cook calamari in wine about one minute; set aside. Steam clams in boiling wine. Drain and set aside. Cook fettuccine until desired tenderness.
Reheat cream sauce. Toss together cooked pasta, seafood and cream sauce. Serve with steamed clams (drained) placed on top of fettuccine and seafood. 4-6 Servings.

Baked Fish Greek Style

1 ½ lbs.	fish fillets (cod or snapper)
1lb.	Large prawns (peeled & deveined)
3 tbsp.	Flour (approx.)
2 tbsp.	Olive oil
2 cups	Crumbled feta cheese
1	Large onion, chopped
3	large minced garlic cloves
2	chopped yellow,orange or green peppers
1	28oz. Can tomatoes, undrained
1 can	pitted and sliced black olives, drained
1 tsp.	dried oregano
1 pinch	of hot pepper flakes and sugar
4 tbsp.	minced fresh parsley
	salt and pepper to taste

Cut fish in serving size pieces. Pat dry and dredge lightly in flour seasoned with salt & pepper. In large skillet, heat half of the oil over medium-high heat. Brown fish lightly on both sides. Arrange fish single layer in baking dish. Place shrimp over fish and sprinkle with feta cheese. Pour remaining oil in skillet and cook onion, garlic and peppers. Crush tomatoes and add to skillet. Stir in olives, oregano, pepper flakes and sugar. Bring to a boil, reduce heat and simmer, stirring often until thickened. Add parsley and salt & pepper to taste. Spoon over fish. Bake uncovered at 375 for 20-25 min. or until bubbling. 3-4 servings.

Baked Mahi-Mahi

4	Mahi-mahi steaks
½ cup	Mayonnaise
1 tbsp.	Capers
1	Onion
4oz.	Mild goat cheese, or substitute cream cheese
½ cup	Parmesan cheese
1 tbsp.	Fresh tarragon, flat leaf parsley, dill, basil or rosemary
	Juice of ½ lemon
	Salt & pepper to taste

Season mahi-mahi steaks lightly with salt and pepper and place in a shallow baking pan. Drizzle olive oil over and set aside. In a mixing bowl, combine the topping ingredients and mix well to produce a homogenous paste. Taste and adjust seasoning. If the mixture is too thick, add a little more mayonnaise and/or lemon juice. Top each steak generously with this paste and sprinkle each with some additional Parmesan cheese.
Bake in a preheated 350 oven for 15-20 minutes or more depending on the thickness. Makes 4 servings