Seaside, Astoria, Tillamook Bay, The Wilson, The Trask, The Nestucca, The Nehalem, The Necanicum, Big Creek,
Youngs Bay.........

Recipes from friends...
submitted to Ifish!
See our new recipe board!

If you ever fished or crabbed with Don Larson, you likely know his version of a famous Boston chowder. On a brisk day on the boat, he’d break out an oversize thermos of piping hot chowder, pour everyone a big cup, and be at peace in his world.

Don’s Favorite Recipe for New England Clam Chowder
3 8-ounce bottles clam juice
1 pound russet potatoes, peeled cut into ½-inch pieces
2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
1 ¼ cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
¼ cup all purpose flour
6 6 ½ ounce cans chopped clams, juices reserved
1 ¼ cups non-fat milk
1 teaspoon hot pepper sauce

Bring clam juice and potatoes to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, milk and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper.

 

Antelope Empanadas

Cook for a long time the following ingredients:

2 lbs antelope stew meat (or other meat of choice....)
1 bottle apple cider or two cups red wine
1 onion, chopped
6 cloves garlic, chopped
1 small can tomatoes or 4 Tabl tomato paste
5 dried new mexico or ancho chilis, torn into bits
2 dried cayenne chilis, torn into bits
1 Tabl molasses
1 teas ground coriander
1 teas ground cumin
1 teas ground pepper
1 Tabl salt

After meat has gotten tender to the point of falling apart (2 hours in the pressure cooker or 5 hours on the stovetop), add the following:

1/2 cup chopped green olives
1/2 cup chopped black raisins

Cook for 1/2 hour more. Season to taste with salt, brown sugar, cider vinegar and tabasco. Mixture should be moist with no standing liquid. Add a little water if necessary.

For the pastry:

Blend together in a food processor:

6 cups all purpose flour
1 stick butter
8 Tabl crisco shortening
1 egg
2 teas salt

Transfer to bowl, and add 1/2-3/4 cup water, enough to make a dough. Gather dough, kneading slightly if necessary. Refrigerate at least 5 minutes.

To construct the empanadas:

Roll out to 1/8 inch thick, cut into 4 inch squares. Place 2 Tabl meat mixure in center of each. Brush two edges with water, fold the dough over the meat. Crimp edges with fork tines. Brush tops of empanada with a beaten egg. Bake at 375 degrees for 20 minutes or until lightly browned.

Enjoy in memory of Milt.

I can't take credit for the first recipe - I got it from the Oregonian a few years ago. I can't remember where I learned the second one, but my friends and I have been using it for years.
Neal Dietz (WheresMyBobber)

Fillet of Salmon with Dungeness Crab

4 6 to 7 oz Salmon fillets
1/2 cup dry white wine
1 Tablespoon dried thyme leaves
6 oz Dungeness crab meat
3 oz chive cream cheese at room temperature
6 Tablespoons freshly squeezed lemon juice
Lemon pepper to taste

Preheat oven to 425 degrees. Carefully split each salmon fillet lengthwise to form a pocket for the stuffing. In a shallow baking dish,
combine wine and thyme. Add fillets and marinate in refrigerator for two hours.

In a mixing bowl, combine crab meat and chive cream cheese until well blended. Divide mixture among the four fillet pockets.

Place fillets in lightly buttered baking dish. Drizzle lemon juice over each fillet and sprinkle liberally with lemon pepper. Bake 20
minutes or until salmon is cooked to desired doneness.

Makes 4 servings.



Parmesan Salmon

4 Serving size salmon fillets
3/4 Cup Worchestershire sauce
Garlic powder to taste
Onion powder to taste
3/4 cup Fresh grated parmesan cheese (not the stuff in the green can)

Preheat oven to 350.
Pour Worcestershire sauce in glass baking dish, place fillets skin side up in sauce, marinade for 1 hour.
Remove fillets from marinade, sprinkle with garlic and onion powder to taste, rub it into the meat.
Generously cover each fillet with grated parmesan cheese.
Bake in lightly buttered baking dish for 20-30 minutes, or until salmon is cooked to desired doneness. Cooking time will depend on
thickness of fillet.

Parmesan will melt and form a nice crust over the fillets.

Makes 4 servings

Note: This is a great recipe for cooking outdoors on the grill or barbeque!

Baked Salmon with Lime, Jalapeno, Chives and Sour Cream

1 3/4 to l pound salmon fillet
1 Tbs. lime juice
1 1/2 tsp. butter, melted
salt and pepper to taste


SAUCE

1 1/2 tsp. butter
2 Jalapenos, seeded and chopped
1/3 cup sour cream
3/4 tsp. lime juice
salt and pepper to taste
chives

Preheat oven to 500 degrees. Butter or Pam baking dish. Place Salmon in dish skin side down. Mix lime juice and butter. Brush
over Salmon. Sprinkle with salt and pepper. Let stand 15 min. Bake until fish is almost opaque, about 9 min. per inch.

Meanwhile, prepare sauce. Melt butter in heavy sauce pan over med.-low heat. Add Jalapenos and cook until tender, about 3
min. Add sour cream and stir until heated, Do Not Boil. Mix in lime juice. Transfer fish to platter and spoon sauce over. Sprinkle
generously with chives.

This recipe can be doubled or tripled, I always triple the sauce because my family likes it alot.

Sweet Strata
The Riverside Inn in Seaside Oregon

1 lb. smoked salmon flaked
8 ounces cream cheese
1 Tablespoon lemon juice
2 Tablespoons grated onions
1 tsp. chives
2 tsp. horseradish (fresh, hot)
1/2 cup mayonnaise

Flake smoked salmon and mix together well. Chill.
To stretch the recipe,
add milk depending on thickness desired.
(Chilling tends to thicken.)

New England Clam Chowder
Submitted by Dot!

1 quart of shucked clams (add water if too dry)
1/3 pound of salt pork
1 large onion, minced
2 ribs of celery, minced
2 large potatoes, diced
1 bay leaf
1/2 tsp. of thyme
1 quart of milk, scalded (may use half cream for thicker soup)
1/2 c. butter
1/4 c. of flour
Salt and Pepper
Drain and chop clams, reserving liquid (may substitute #5 can of chopped
clams). Fry salt pork in heavy pan until all fat is rendered, add onions,
celery, and brown lightly. Add butter - melt. Blend in flour and stir
constantly for 5 minutes. Add clams, potatoes, clam liquid, bay leaf, and
thyme. Cook until the potatoes are tender. If desired, add fish and/or
shellfish to make seafood chowder.


PORTUGUESE SEA CAPTAINS FISHERMAN'S STEW
Submitted by Dot!

3 Onions, sliced
1/2 ts Garlic, minced
2 tb Margarine
16 oz White Beans, drained
2 qt Water
2 Bay Leaves
16 oz Chicken Stock
16 oz Stewed Tomatoes
1 1/2 ts Thyme
1 lb White Fish Fillets flaked
1/4 c Lemon juice
1/2 c Water

In a large soup pot, cook onions and garlic in
margarine until onions are transparent, about 5
minutes. Add beans, 2 quarts water, bay leaves,
chicken stock, tomatoes and thyme. Bring to a boil;
reduce heat and simmer 30 minutes.

In a seperate skillet, simmer fish in lemon juice and
1/2 cup water until fish flakes easily with a fork,
5-10 minutes.

Drain lemon water; add fish to stew and heat
thoroughly before serving.

Grilled Crab Burgers
Submitted by Dot!

6 Ounces Fresh crabmeat
1 1/2 Cups Fresh white breadcrumbs
1/2 Cup Green onions -- chop
4 1/2 Tablespoons Mayonnaise
1 Teaspoon Old Bay Or Other Seafood Seasoning
1 Egg yolk
1 1/2 Tablespoons Dijon mustard
Vegetable oil
4 Slices French bread
Mix crabmeat, 1 c breadcrumbs, green onions, 2 Tbsp mayonnaise and Old Bay
seasoning in medium bowl. Form mixture into four 2-1/2" diameter patties.
Place remaining 1/2 c breadcrumbs in shallow bowl. Dip patties into crumbs,
coating completely. Mix remaining 2-1/2 Tbsp mayonnaise with mustard in
small bowl to blend. Prepare barbecue (medium-high heat) or preheat
broiler.Brush barbecue rack with oil. Grill burgers until golden brown, about
4 minutes per side. Grill bread slices until lightly toasted, about 1 minute
per side. Spread toasts with mustard dressing. Top each with a burger. Can be
doubled.


this one is my favorite..........


SURF AND TURF
Submitted by Dot!

Here's a splendid way to please a crowd of almost any age. The only
work the cook has to do is a little shucking and boiling. Let the
guests deal with the peeling and eating.

1 tablespoon crab boil
1 tablespoon butter
18 small Yukon Gold potatoes left whole
8 ears of corn, shucked and broken in half
1 package kielbasa sausage, cut into 1-inch slices
1 and 1/2 pounds large shrimp

Place the crab boil and the butter in the bottom of a very large
kettle with about a cup of water. Put a vegetable steamer over the
water. Drop all of the potatoes onto the steamer and bring the water
to a boil. Let the potatoes cook for about 8 minutes, then add the
corn and sausage. Cook another 4 minutes, then add the shrimp. When
the shrimp is perfectly pink, the whole pot is ready to eat. Dump it
all into an extremely large bowl, leaving in some of the
butter-spice-water mixture. Put it in the center of the table, give
each diner a plate, and let them dig in. Serve with Tobasco or other
hot sauce on the side. It's best with beer. Serves 8.

Herbal Fish

3 tablespoons olive oil
3 medium onions, sliced thin
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
3 shallots, thinly sliced
1/2 medium zucchini, sliced thin
1/2 yellow squash, thinly sliced
1 tomatoes, cut into large chunks
1/2 (6 ounce) can black olives, halved
2 tablespoons balsamic vinegar
2 pounds your favorite fish filet
1 cup chopped chives, basil and cilantro
salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a large frying pan. Stir in onions, bell peppers and shallots.
Cook 3 minutes. Sir in zucchini, squash, tomatoes and olives. Saute until
vegetables are just tender. Sprinkle salt and pepper to taste.
3. Spread 1/2 of the vegetables into an oiled 9x11 inch baking pan. Cover the
vegetables with 1/2 cup of the herbs.
4. Arrange the filets on top of the vegetables and herbs.
Spread the second 1/2 of the vegetables over the fish and sprinkle the rest
of the herbs onto the vegetables. Cover the dish with foil and bake for 25
minutes.

=======

Baked Fish with Shrimp
Makes 4 to 6 servings

3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
2 pounds pounds fish fillets
1/2 pound cooked, medium shrimp - peeled and deveined
1/4 cup grated Parmesan cheese

Directions

1 Preheat oven to 325 degrees F (165 degrees C).
2 In a small saucepan, melt butter over medium low heat. Whisk in flour and
salt to make a paste. Gradually whisk in milk. Stirring constantly, cook
until sauce is thick enough to coat the back of a spoon.
3 Select a pan large enough to accommodate all the fillets in one layer. Coat
with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white
sauce over shrimp. Sprinkle with grated cheese.
4 Bake, uncovered, for 20 to 25 minutes.

=======

Baked Seafood Au Gratin
Makes 8 servings

1 medium onion, chopped
1 green bell pepper, chopped
1 cup butter or margarine
1 cup all-purpose flour
1 pound crabmeat
4 cups water
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
pinch ground black pepper
dash hot red pepper sauce
1/2 cup grated Parmesan cheese

Directions

1. Lightly grease one 13x9x2 inch baking dish.
2. In a heavy skillet, saute the onion and the pepper in 1/2 cup of the
butter or margarine. Cook until tender. Stir in 1/2 cup of the flour and cook
over medium heat for 10 minutes, stirring frequently. Add the crabmeat and
stir well. Press this mixture into the bottom of the prepared baking dish and
set aside.
3. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops
and flounder. Simmer for 3 minutes. Drain and reserve 1 cup of the cooking
liquid and set the seafood aside.
4. Preheat oven to 350 degrees F (175 degrees C).
5. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir
in the remaining 1/2 cup flour. Cook and stir constantly for 1 minute.
Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to
medium and cook, stirring constantly, until the mixture is thickened and
bubbly. Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce,
salt, pepper, and hot sauce. Add the cooked seafood and stir gently.
6. Spoon the seafood mixture over the crabmeat crust and sprinkle with the
Parmesan cheese. Bake in the preheated oven for 30 minutes or until lightly
browned. Serve immediately.

=======

Fish Chowder
Makes 6 servings

2 pounds cod or sea bass, cut into 1/2 inch cubes
2 cups chopped onion
4 cups diced potatoes
4 mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
2 (14 ounce) cans evaporated milk
1 cup bottled clam juice
1/2 cup all-purpose flour
salt
ground black pepper
seafood seasoning
2 tablespoons butter or margarine

Directions

1. In a large stockpot, melt 2 tablespoons butter or margarine over medium
heat. Add onions, mushrooms, and celery; saute until onions are transparent.
2. Add chicken stock and potatoes; simmer for 10 minutes.
3. Add fish, and simmer another 10 minutes.
4. Season to taste with seafood seasoning, salt, and pepper. Mix together
clam juice and flour until smooth; stir into soup. Remove from heat, and stir
in evaporated milk and remaining butter or margarine. Serve.

=======

Cioppino
Seafood Stew
Makes 4 servings

3/4 cup butter or margarine
2 medium onions, chopped
2 cloves garlic, minced
1 bunch parsley, minced
1 (28 ounce) can whole tomatoes
2 (14 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds extra large shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 1/2 dozen small clams
1 1/2 dozen mussels
1 1/2 cups crabmeat or lobster chunks
1 1/2 pounds white fleshed fish meat, cut into chunks

Directions

1. Over medium-low heat melt butter in a large stockpot,add onions, garlic
and parsley. Cook slowly, stirring occasionally until onions are soft.
2. Add tomatoes to the pot (break them into chunks as you
add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and
wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, scallops, clams, musselsn and crabmeat or lobster
chunks. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer
5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm,
crusty bread!

=======

Ginger Scallops
Makes 2 to 4 servings

2 tablespoons finely chopped green onions
1/4 cup plus 2 tablespoons butter
1 large carrot, julienned
2 tablespoons minced fresh ginger
1/2 cup white wine
1/2 cup heavy cream
salt and pepper to taste
1 1/4 pounds scallops

Directions

1. In a medium skillet saute the green onions in 2 tablespoons of the butter.
Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine.
Once hot add the cream, salt and pepper. Cook, stirring frequently, over high
heat until the sauce is reduced by half.
2. Stir in the scallops and cook for 1 minute. Add the
reaming butter and stir until melted. Serve.

=======

Seared Scallops with Spicy Papaya Sauce
Makes 2 servings

1 small papaya - peeled, seeded, and chopped
1/2 red bell pepper, chopped
1/2 red onion, chopped
2 fresh lime juice
1 tablespoon chopped, fresh cilantro
1 teaspoon minced jalapeno pepper
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1 pound sea scallops

Directions

1. In a medium bowl, combine papaya, red pepper, jalapeno onion, lime juice,
cilantro, and 1/4 teaspoon salt. Set aside.
2. In a large sealable bag, combine flour, black pepper, and remaining 3/4
teaspoon salt. Add scallops, and shake to coat.
3. In a large skillet, heat oil over medium heat. Add
scallops; cook and stir until golden. Serve scallops over
papaya sauce.

=======

Honey Mustard Salmon
2 salmon fillets
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons water
2 teaspoons soy sauce
1 teaspoon dry mustard
salt and pepper to taste

Combine honey, water, soy sauce, dry mustard and salt and pepper. Brush
salmon with olive oil and place on preheated grill. Brush with glaze while
grilling. Cook until done.

=======

COCONUT TEMPURA SHRIMP

Here is a new twist on Tempura, the famous Japanese fried food. This
one is sort of like Japan meets India. Serves 6.

2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
1 cup grated fresh coconut
1 cup ice-cold soda water
salt
1 pound large shrimp, peeled, deveined, and tail on
Creole seasoning
a jar of mango chutney
1 plantain
1 tablespoon cilantro, finely chopped

Preheat the fryer. In a medium-sized mixing bowl, combine the flour,
cornstarch, egg, coconut, and soda water. Mix well to make a smooth
batter. Season with salt. Season the shrimp with Creole seasoning.
Holding the tail of the shrimp, dip in the batter, coating completely
and shaking off the excess. Fry the shrimp in batches until golden
brown, about 4 to 6 minutes. Remove and drain on paper towels. Season
with Creole seasoning.


Steamed Halibut
with cellophane noodles, mushrooms and scallions

Makes four servings


Ingredients
-for the steaming liquid
1/2 cup Soy sauce
1/3 cup Fish sauce
1/4 cup Sesame oil
3 cloves Garlic, peeled and minced
1 each Jalapeno, minced with the seeds intact
2 Tbls. Sugar

-for the onions
2 each Medium yellow onions, peeled and sliced 1/8" thick
1 rib Celery, washed and cut 1/8" thick
1 slice Bacon, diced 1/4"
1 pc. Fresh ginger root, about 1" long, peeled and minced finely

-to complete the dish
8 each Shiitake mushrooms, stems removed and quartered
2 Tbls. Mushroom soy sauce
4 each Fresh halibut filets, about 1/2" thick
1 pkg. Bean thread noodles (cellophane noodles, mung bean curd noodles, etc.)
1 bu. Scallions, green part only, cut very thin on a tight bias
1 each Tomato, peeled, seeded and chopped roughly
8 each Baby bok choys, washed and the stem end trimmed
1 bu. Cilantro

Preparation
1. To make the steaming liquid, combine all of the ingredients in a bowl and
whisk to dissolve the sugar. Reserve until ready to cook the dish.

2. Prepare the onion confit by rendering the bacon over medium heat. Add the
onions and celery and sweat until they become translucent. Add the ginger and
season to taste with salt and pepper. Cool until ready to assemble dish.

3. Prepare the garnish by sauteing the mushrooms in a hot pan until they
soften then deglazing with the mushroom soy sauce then cool. Soak the noodles
in warm water until they soften then drain.

4. Place each filet of halibut on a small, heatproof plate and cover with a
1/4" layer of onion confit. Follow with a layer of noodles then arrange the
mushrooms, tomatoes and green onions randomly over the top. Ladle about 2 oz.
of the steaming liquid onto each plate and place two pieces of bok choy on
the outside of the plates.

5. Place the plates in steamers and steam for about six minutes. Remove from
the steamer using tongs and slide the fish and sauce onto serving plates with
the bok choy on either side of the filet. Garnish with cilantro sprigs.




Cracked Dungeness Crab Salad
with grapefruit, orange and avocado dressing
Serves Four

Ingredients
-for the crabs
2 each Large Dungeness crabs, live
2 each Small onion, peeled and diced coarsely
1 each Small carrot, chopped coarsely
2 rib Celery, chopped coarsely
3 each Bay leaves
1 Tbl. Black peppercorns
1 Tbl. Cayenne pepper
1/4 cup Salt
1 cup White wine
5 quarts Water

-for the avocado dressing
1 each Egg yolk
1 each Small clove of garlic, minced finely
2 oz. Virgin olive oil
1/2 each Avocado, peeled
1/4 cup Buttermilk
juice of 1/2 lemon

-for the lemon vinaigrette
Juice of two large lemons
2 each Medium shallots, peeled and minced
1 Tbl. Fresh dill leaves, chopped
1 Tbl. Fresh tarragon leaves, chopped
2 Tbls. Fresh Italian parsley leaves, chopped
1/2 cup Virgin olive oil

-to complete the dish
1 each Large pink grapefruit, peeled and segmented (no white skin)
2 each Blood oranges, peeled and segmented
1 each Avocado, peeled and sliced
1/2 lb. Baby arugula leaves


Method
-cook the crabs
1. In a suitable pot, combine all of the ingredients except the crabs and
bring to a boil. Simmer for fifteen minutes then add the crabs. Boil them for
eighteen minutes then remove to an ice water bath and chill.
2. Drain the crabs well then clean them by removing the skirt (the triangular
piece of shell under the crab), the upper shell, gills and soft inner part.
Break the legs and claws from the body then pick the meat from the body
portion. Gently crack the legs and claws and refrigerate.
-prepare the avocado dressing
1. Pound the garlic in a mortar and pestle until smooth then add the egg yolk
and whisk in the oil to make a stiff aioli. Season with salt and white pepper
and add lemon juice to taste.
2. In a blender or food processor, puree the avocado with the buttermilk
until smooth. Add the aioli and mix well. Season to taste with salt and white
pepper.

-prepare the lemon vinaigrette
1. In a small, nonreactive saucepan, simmer the lemon juice and reduce it by
half. Transfer to a small bowl and allow to cool. Add the shallots and herbs
then whisk in the oil. Season to taste with salt and white pepper.

-to assemble the dish
1. Drizzle the avocado dressing in a ring around each of four cold plates.
Arrange the avocado slices, grapefruit and blood oranges around the outside
of each plate alternating slices.
2. Toss the crab claws and legs in the lemon vinaigrette and arrange them
around the plates over the sliced avocado and citrus.
3. Toss half of the arugula with a small amount of the lemon vinaigrette and
place in the center of the plates.
4. Coarsely chop the remaining arugula and toss with the picked crab meat and
the remaining lemon vinaigrette. Place in a small mound in the center of each
plate.


Barbecue Roasted Salmon
Lowfat

1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6 oz) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Combine the first 3 ingredients in a zip-top plastic bag; seal and marinate
in the refrigerator for 1 hour, turning occasionally. Preheat oven to 400
degrees. Remove fish from bag; discard marinade. Combine sugar and next 5
ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in a 11
x 7 inch baking dish coated with cooking spray. Bake at 400 for 12 minutes
or until fish flakes easily when tested with a fork. Serve with lemon
wedges. Sounds like an unlikely combination since salmon is a strong tasting
fish, but it is wonderfully delicious.


Poached Flounder with Dill Sauce

1 (13-3/4 oz.) can chicken broth
6 flounder fillets (about 1-1/2 pounds)
3 Tbls. lemon juice
1 Tbls. cornstarch
1 Tbls. dried dill weed

In a skillet, over medium-high heat, heat 1-1/4 cups chicken broth to a boil;
reduce heat. Add fish; cover and simmer 3 minutes or until fish flakes easily
with a fork. Carefully remove fish with slotted spoon to heated serving
platter. Meanwhile, in a small saucepan, blend remaining broth and lemon
juice into cornstarch. Cook over medium-high heat, stirring, until mixture
thickens and boils. Boil 1 minute; stir in dill weed. To serve, spoon sauce
over fish. Garnish with lemon slices.

CAJUN DEEP FRIED RAINBOW TROUT
5 - 1 1/2lb Fresh rainbow trout
1 - Bottle of Zatarains Cajun seasoning
2 - Cups flour
4 - Large eggs
1 - Whole Lemon

First start your deep fryer to it's highest setting, Clean and scale your fish and rinse them off, next in a medium size mixing bowl, put 3 tbsp of
cajun seasoning and the 2 cups of flour and mix together, next in medium mixing bowl put your 4 eggs and squeeze in the whole lemon, whip to
desire. Rinse fish off again and immediately roll in the flour mix, next roll the fish through the egg mix, and once again roll fish in the flour mix.
Place 2 fish at a time into deep fryer basket and gradually set into your oil, fry the fish until it starts to float or use a fork to see if the fish flakes
off the bone. Repeat until all fish are fried. YUM! YUM!
Thanks; Russ Plank

Cajun Fish Fillets
Lowfat

1 lb. Orange roughy fillets or any firm white fish
1 t. Cajun spice - such as McCormick or Paul Prudhomme
1 T. Paprika
Lemon wedges

Preheat the broiler. Arrange the fillets ona broiler pan lined with
aluminum foil. Combine the Cajun spice and paprika and dust heavily
on the fillets. Broil close to the flame for 5 - 6 minutes, or until
the spices are browned and the fish is firm and flakes with a fork.
Serve with lemon wedges and ground pepper to taste. 4 servings.
Calories: 115 Total Fat: 2


ALASKA SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCINE

1 oz. mushrooms, sliced
1/2 oz. Butter
4 oz. Alaska scallops, thawed
4 oz. Cream Sauce*
1-1/2 cups spinach fettucine noodles, cooked al dente
Parmesan cheese, grated
Parsley, chopped
Sauté mushrooms in butter about 1 minute. Add Alaska scallops and
continue cooking 2 to 3 minutes just until flesh is opaque. Add
Cream Sauce; bring to simmer and cook 1 minute. Arrange
well-drained noodles on serving plate and top with creamed scallops
. Garnish with cheese and parsley. Makes 1 serving.

*Cream Sauce

1/4 cup shallots, minced
1-1/2 tsp. garlic, minced
1-1/2 oz. butter
2 oz. dry vermouth
1-1/3 quarts heavy cream
1/2 oz. lemon juice
White pepper and salt, to taste
Sauté shallots and garlic in butter until transparent. Deglaze pan
with vermouth. Add cream; bring to simmer and reduce by 1/3 or until
slightly thickened. Add lemon juice and season to taste with salt and
pepper. Hold warm for service. Makes 1 quart (8 servings of 4 oz. each).

***********


ALASKA COD, ORZO AND CUCUMBER SALAD

1 lb. Alaska cod fillets
2 cucumbers, peeled, seeded and cut on a bias into thin strips
1 cup Orzo, a rice-shaped pasta
1/4 cup green onion, thinly sliced
8 lettuce leaves
4 lemon wedges
1/2 cup blue cheese salad dressing
1 tsp. lemon zest
1/4 tsp. fresh lemon juice
4 tsp. red bell pepper, diced
salt and pepper, to taste
Mix the blue cheese salad dressing with the lemon zest and lemon
juice; hold aside.Broil or Saute the Alaska cod fillets, turning
1 time until cooked through. Fish should be opaque but barely
translucent in the center. Cooking time will vary depending on
cooking method and thickness of fish, but should take between
4-8 minutes. Set aside to cool.Bring 4 cups of salted water to a
boil, add the orzo and cook to al dente (about 8-10 minutes).
Cool by running under cold water. Drain well and set aside.
Flake the cooled Alaska cod fillets. Place cod flakes, cucumber
slices and orzo in a mixing bowl. Add the dressing mixture and
green onion slices; mix well. Taste, adding salt and pepper as
necessary.Place 2 lettuce leaves each on 4 chilled plates.
Divide the salad among the 4 plates. Garnish with 1 tsp. of
red bell pepper and 1 lemon wedge; serve.
Makes 4 servings.

Halibut Onion Crunch 4 Halibut fillets or steaks

1/4 tsp. marjoram
3 Tbs cooking oil
1/4 tsp. garlic salt
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. dry mustard
3 TBS grated parmesan cheese
1/3 cup canned, french fried onions, crumbled
1. Combine oil, lemon juice, salt, pepper, mustard, marjoram and garlic salt.

2. Pour over halibut.

3. Marinate 20 minutes, turning once.

4. Transfer fish to buttered baking dish.

5. Sprinkle with onions and cheese.

6. Bake at 450 degrees for 20 minutes or until fish flakes with fork. Serves 4

PESTO SALMON (YUM!)
I like to do this on a Weber with mesquite charcoal.

Pile the coals on each side so the cooking is done indirectly. Spray the grill with pam or some similar product (remember to remove the grill so you aren't spraying the coals -which is very dangerous).
Melt 2T butter or your favorite margarine spread in a bowl, add a 1t basil pesto and mix together.
Put 2-4 four salmon steaks or a full side filet on the grill.
Coat with the pesto and cover the grill.
If doing steaks turn them in about 10-15 mins and again coat with the pesto mix, if doing a filet coat the top a second time.
In about 10-15 mins remove and enjoy.
Rice pilaf or wild rice goes well with this.
Save any leftovers to make salmon spread or just eat it cold, it's great.
Mark O'Shea

Salmon Fillets Stuffed With Crabmeat

3 large salmon fillets
1 pound crabmeat
1 egg, beaten gently
2 tsp. dry mustard
1 tsp. Worcestershire sauce
2 tsp. Old Bay seasoning
3 Tbsp. mayonnaise
3 Tbsp. fresh parsley, chopped
Salt and fresh ground pepper
Butter
Paprika

Using a very sharp knife, cut a slit down the middle of each fillet; do not
cut all the way through. Fold the fillet in half and cut another slit on
each side of the fold into the thick part of the fillet to create a pocket.
Pick through the crabmeat by hand and remove any bits of shell. Add the
beaten egg, mustard, Worcestershire sauce, Old Bay, mayo, parsley and salt
and pepper to the crabmeat and gently mix together. You don't want
to mix to hard because you want the lumps of crabmeat to remain intact as
much as possible. Stuff the pocket of each fillet with the crabmeat. Add
one or two thin slices of butter on top of the crabmeat on each fillet and
then sprinkle with paprika.

Bake in a preheated 350 degree oven for 30 minutes and serve hot with lemon
wedges that can be squeezed on the fish.

Hot Crab and Artichoke Dip

14 oz can artichoke hearts, drained and chopped
1/2 pound (8 oz.) crabmeat
1 8 oz package cream cheese, softened
1/2 cup sour cream
1/2 onion
2 tablespoons salad dressing
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
pinch of garlic salt
1/2 cup parmesan cheese, grated
paprika to garnish

Remove cartilage from crabmeat. In large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crabmeat & artichoke hearts with cream cheese mixture.

Pour into greased 1 quart casserole. Top with remaining cheese; bake at 325 until mixture is bubbly and browned
on top, about 30 minutes.

Cioppino Soup

1.5 # Ling Cod
1 Med. Cracked Crab
12 Washed Little Neck Clams
1 Cup Oregon Shrimp
2 Cups frozen small onions
3 Cloves (stick into 3 onions).
1/4 cup Olive oil
3 1/2 cups tomatoes, drained
1, 8oz can tomatoe sauce
1/2 cup dry white wine
1/2 cup chopped parsley
1 tsp. Marjoram, basil, thyme
1 Bay leave
2 tsp salt
1/2 tsp Oregano
1/4 tsp pepper

Into oil, add tomatoes, tomatoe sauce, all sesonings and the onions. Cover

and cook for 10 min. Then add fresh fish (cut into bite size pieces) cook
for another 10 min. Now add clams, shrimp, and cracked crab. Cook until
clams open. Stir in the .5 cup of chopped parsley. Pour into heated
serving
dish.

Crabbait's salmon on the BB!

Beaver brand sauce
1 stick butter
two handfuls dehy onion
get them in spices aisle
like for onion dip
juice of 1/2 lemon
mix in sauce pan over low heat
don't get too hot or it will break
barbi salmon fillets on alum foil skin side down
make little pans with foil
cook 'til just done

Duke's Clam Chowder

Duke's Chowderhouse
Seattle, WA
Award-Winning Clam Chowder
~ Recipe ~

Duke's Chowderhouse in Seattle, WA won the Bite of Seattle Best Clam Chowder award. It really is fantastic chowder, and many customers are Duke's regulars largely because of it.

At one time Duke's was giving out thousands of postcards with the recipe printed on it. In the continued absence of any Duke's Chowderhouse presence on the Web (as of this writing in February '99), my bio page, which mentions Duke's because I worked there for 3 1/2 years, seems to be the place people find if they're looking for the recipe.

Well, I met the chef who created the recipe, but I never worked in the kitchen; I was a waiter. However, I still have one of those old recipe postcards. This one was probably printed in 1990. Here's the recipe:

Duke's Clam Chowder
Yields 1 quart (6 - 8 servings)

3 oz. diced bacon (approximately 4 slices)
1 medium diced onion
3 stalks diced celery
1/4 lb. diced new potatoes (blanched)
4 cups heavy cream
1 1/2 cups chopped clams, fresh or frozen
1/3 cup flour
1/2 cup half & half
3 oz. butter
2 oz. clam concentrate or clam base
1 1/4 cups clam juice or nectar
1 pinch chopped fresh garlic, white pepper, black pepper, cayenne pepper to taste
1 teaspoon marjoram
2 teaspoons chopped fresh basil
1 teaspoon Italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/8 cups chopped fresh parsley

Cook bacon until transparent.
Add butter, onions, celery and all the seasoning except dill and parsley.
Cook until tender.
Add flour and cook for another 3 - 4 minutes over low heat.
Add all dairy products, clam nectar and base.
Heat just under boiling point.
Steam potatoes and cool.
Add chopped clams and potatoes.
Bring to a boil slowly and cook for 2 - 3 minutes.
Add dill and parsley.

Disclaimer:
Though I must have gobbled gallons of this chowder during the 3 1/2 years I worked at Dukes, I've never prepared it myself. I have no further information about ingredients or cooking method. I'm not associated with Duke's today in any way except as an owner of an old Duke's recipe postcard. There is no copyright notice on the postcard.

Crab bake recipe
Mark O'Shea

Preheat oven to 350 deg.
1 pkg. of tater tots
grease one 9x12 pan
spread tater tots in pan (still frozen)

sauté ½ med. chopped onion lightly
beat 8 eggs
grate 4 oz cheddar cheese
meat from 2-3 crabs
mix eggs cheese, onions and crab meat together
pour mixture over tater tots
bake for 45-50 minutes
eat and enjoy.
I like to top my serving with salsa.
This is great reheated for breakfast.

CRAB BISQUE WITH SWEET RED BELL PEPPER

2 tablespoons extra-virgin olive oil
3 cups coarsely chopped red bell peppers (about 2 large)
1 cup chopped green onions
1 cup coarsely chopped celery
2/3 cup coarsely chopped carrots
1/2 cup coarsely chopped red onion
2 teaspoons dried tarragon
1/4 teaspoon cayenne pepper
2 14 1/2-ounce cans diced peeled tomatoes in juice
3 8-ounce bottles clam juice
1 cup dry white wine
1 cup whipping cream
12 ounces crabmeat (can also add lobster and shrimp meat)

Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup
green onions, celery, carrots and red onion and sauté until vegetables are
tender, about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with
juices, clam juice and wine. Bring to boil. Reduce heat to low and simmer 30
minutes to blend flavors, stirring occasionally. Add cream and simmer 20
minutes longer. Stir in crabmeat. Cook until crab is heated through, about 5
minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup
chopped green onions and serv

Sturgeon Gumbo
Gooseman

4 to 5lbs of sturgeon meat cubed ~½” x ½” (bite size)
2lbs peeled & cooked shrimp cut in ½.
8 to 10 oz of cooked crab meat, or 2 cans.
2 (14oz.) cans of chicken broth.
½ cup butter
½ cup bacon drippings (takes about 1 lb of bacon)
½ cup (or more) flour
6 cloves of garlic, chopped or pressed
3 large green bell peppers, chopped
2 large sweet yellow onions, chopped
2 cups chopped celery
2 large bunches green onions, chopped
2 (6oz.) cans tomato paste
1 (16oz) can whole tomatoes
1-teaspoon thyme
1-teaspoon oregano
1-teaspoon basil
½ teaspoon cayenne pepper
1 Tablespoon seasoned salt
1 Tablespoon pepper
1 Tablespoon parsley flakes
1 Tablespoon file’

Cook bacon, reserve ½ cup drippings.

Quickly brown sturgeon meat and 3 cloves garlic in ~ 2 Tablespoons of
bacon drippings. Do NOT cook sturgeon meat completely, separate meat from
broth. Set meat aside.

In a large pot, cook butter, ½ cup bacon drippings and flour until color
of an old penny, stirring constantly. Add remaining 3 cloves of garlic,
green pepper, celery, yellow onions, and green onions. Cook vegetables
stirring constantly, until green pepper and yellow onion become limp. Add
tomato paste and whole tomatoes; mix well, breaking tomatoes with
spoon. Add chicken broth to make desired consistency.

Simmer, covered, for 1 hour or longer.

Add sturgeon, crab meat and shrimp 45 minutes before serving time.
Add additional broth to make of desired consistency.
Bring to boil over high heat. Add file’. Cook for 5 minutes on high
heat, stirring constantly.

Remove from heat, and serve over hot cooked rice.

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