Food recipes

Method
Mix mayonnaise and cheese. Fold fillets in half crosswise. Spread with mayonnaise-cheese mixture. Bake 15 minutes at 400 degrees F.

Method
Soak the fish pieces in milk for at least 30 minutes.
In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

Method
lace salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody Mary mix over the fillets. Cover, and refrigerate at least 30 minutes.

Preheat the broiler. Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.

Makes 2 servings.

Method
Prepare a marinade by combining the orange juice, cumin, ginger, coriander, olive oil, salt and pepper.
Fillet the fish and marinate for 2 hours. Remove from marinade and lightly saut� with a little olive oil in a non-stick pan.
When all the fillets have been cooked remove from the pan and set aside. Pour in the marinade and cook for 5 minutes, until it starts to thicken.
Serve the fillets on vegetables of your choice, pour the sauce over and garnish with fresh coriander leaves.

Method
*can also use any non-oily fish with coarse texture meat

Sprinkle fish steaks with salt to taste the day before baking (you will probably want to reduce the salt a little because soy sauce is very salty).

The next day, about an hour before baking, drizzle fish with wine and lemon juice. Next, preheat oven to 350 degrees F.

While oven is heating, slice garlic, ginger and green onions. Green onions can be sliced into 2 in. segments. Next, prepare soy sauce mixture by mixing it with brown sugar and hot sauce. When ready to bake, line a Pyrex baking dish with foil and line it with about 1/4 of your ginger, green onions and ginger. Place fish steaks on top and place remaining ingredients on top of fish. Pour soy sauce over top and make a sealed pouch using foil.

Bake fish in sealed pouch for about 15 minutes. Open pouch and bake uncovered for about 10 more minutes or until done. Be careful not to overbake. Also, please note that the ingredients in this recipe do not have to be exact measurements. If you use less or more than the specified amount, everything will turn out just fine.

Method
Preheat the broiler. Spread 1 inch of rock salt in a shallow baking dish large enough to hold the oyster shells, or use crumpled foil-anything to hold the oysters steady.
Arrange the oysters on the salt. Sprinkle each with a few drops of lemon juice.
Mix the green pepper, parsley, and salt and pepper to taste, and sprinkle over each oyster.
Cut the bacon into 1 1/2-inch lengths and put one piece on each oyster. Broil until the bacon is slightly brown.

Method
Thaw frozen fillets. Place skin side down in well-greased shallow baking pan. Season with salt and pepper; drizzle with butter. Using medium heat, broil about 4 inches from heat source for 10 to 15 minutes or until fish flakes easily when tested with a fork. Gently fold tartar sauce into beaten egg white. About 2 minutes before fish is done, spread egg white mixture over fillets. Broil until topping is golden.

Makes 3 servings.

Method
Melt butter in large skillet. Cook fish, onions and 1/2 cup of the champagne until fish is lightly browned. Remove fish and onions from skillet and keep warm.

In separate bowl combine egg yolks and cream. Add to champagne in skillet. Stir over low heat. Add remaining 2 1/2 cups champagne. Sauce will thicken slightly. Pour over fish and onions. Sprinkle with parsley flakes to serve.

Method
Place fish fillets in a glass baking dish sprayed with cooking spray. Brush with lemon juice. Broil fish for 5 to 7 minutes or until fish is opaque throughout.

In small bowl, combine sour cream, mayonnaise, green onions and butter or margarine. Remove fish from heat and spread with sour cream mixture. Broil 2 more minutes or until lightly browned.

Method
Saute the shallots in the butter over low heat. Do not brown.
Stir in the flour and then the fish stock, simmer about 5 minutes and add the shrimp, mushrooms, salt, and cayenne. Continue to cook until thickened.
Place this stuffing onto one half of the fish and cover with the other half, reserving a little to use as a sauce. Place in a buttered ovenproof dish and bake, uncovered, in a preheated 400 degree oven about half an hour, or until flesh flakes when fork-tested.
Place on a heated platter, spoon the remaining stuffing, and garnish with parsley sprigs.