Seafood

• Lobster Shrimp Pesto
  
• Shrimp and Garlic with Pasta
  
• Salmon and Spinach Noodle Bake
  
• Salmon Loaf
  
• Quick & Easy Paella
  
• Baked Fish with Almond Stuffing
  
• Shrimp Pasta in a Cream Sauce
  
• Hazelnut Crusted Sturgeon
  
• "Fresh Tastes by Bev 04/99" Nut-topped Orange Roughy
  
• "Fresh Tastes by Bev 04/99" Cousin Addy's Oven-baked Catfish
  
• Tuna Burgers
• "Fresh Tastes by Bev 06/02" Easy IC Style Tuna Sandwich^New!!
• "Fresh Tastes by Bev 04/03" Salmon Baked in Herb Sauce^New!!

Ingredients:

• 1 pound lobster meat, cooked
• 1 pound rock shrimp
• 4 cups mushrooms, sliced
• 2 cups artichoke hearts, quartered
• 2 pounds capellini pasta
• 1 cup Parmesan cheese, grated
• 1/2 cup fresh basil pesto sauce (purchase at market)
• 4 ounces olive oil
• 4 tablespoons parsley, chopped

Place 2 quarts of water in a large pot over high heat. While waiting for the water to boil, begin preparation of the pesto. Place the olive oil in a 12- inch thick sauté' pan over medium heat, then add the shrimp and mushrooms and cook until the shrimp are pink.

Add the pasta to the boiling water and cook for about 2 and 1/2 minutes. While the pasta is cooking, return to the sauté' pan and add the lobster meat and artichoke hearts. Cook for 2 minutes. .

Place pasta in a colander and drain thoroughly.

To the mixture in the sauté' pan, add the pesto sauce and combine well. Continue cooking until the cheese in the pesto sauce is completely melted.

Serve up the pasta onto four plates and then top with the pesto mixture. Garnish with parmesan cheese (optional) and parsley.

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Sautéed shrimp with crushed garlic in a little olive oil and butter, add a dash of wine (Riesling) or cream, toss with angel hair pasta and cooked green peas for color.

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Ingredients:

• 12 oz. Medium or Wide Egg Noodles, uncooked
• 2 tbsp. vegetable or olive oil
• 2 leeks, chopped
• 2 garlic cloves, minced
• 1/3 cup flour
• 2 cups 2% milk
• 2 tbsp. Dijon mustard
• 2 tbsp. chopped fresh dill or 1 tsp. dried dill
• Salt and freshly ground black pepper to taste
• 2 10-oz. packages frozen chopped spinach, thawed and squeezed dry
• 2 14.75-oz. cans best quality red salmon, or about 1 ¾ lb. fresh salmon, poached and skin
• and bones removed
• Vegetable oil cooking spray

Preheat oven to 350° F. Cook noodles slightly less than package directions, very "al dente." Drain and set aside.

While noodles are cooking, heat oil over medium-high heat in large saucepan. Add leeks and garlic and saute, stirring occasionally, until leeks are softened, about 5 minutes. Add flour and cook, stirring, 2 more minutes. Gradually add the milk, stirring constantly. Bring to a boil, then reduce heat and simmer sauce, stirring constantly, until thickened, about 10 minutes. Stir in mustard, dill and salt and pepper to taste.

Add the spinach, salmon and cooked noodles to the cream mixture; blend well.

Spray a 9 or 10-inch ring mold with vegetable oil cooking spray. Transfer noodle mixture into the mold and press lightly. Bake 20-25 minutes. Loosen edges with a knife and invert onto platter.

*Two cans of tuna, packed in fresh spring water may be used as a substitute for the salmon.

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Ingredients:

• 2 cans (7 1/2 ounces each) pink salmon
• 1 medium onion, finely chopped (optional)
• 1 large stalk celery, chopped
• 1 tablespoon non-diet, tub-style margarine or butter
• 1/2 cup quick-cooking rolled oats
• 1/4 cup fat-free egg substitute
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon dry mustard
• 1/8 teaspoon ground celery seeds
• 1/8 teaspoon ground black pepper (optional)
• 1/4 teaspoon salt (optional)

Drain the salmon, reserving 3 tablespoons of the liquid and placing the liquid in a medium bowl.

Remove and discard the skin from the salmon. Transfer the salmon to the bowl with the liquid. Use a fork to flake the salmon and crush the bones.

In a 2-cup glass measure, stir together the onions, celery and margarine or butter. Cover with wax paper. Microwave on high power for 2 minutes.

Add the onion mixture to the salmon. Stir in the oats, eggs, thyme, basil, mustard, celery seeds, pepper and salt (if using). Mix well.

Lightly spray an 8-inch x 4-inch glass loaf pan with no-stick spray. Transfer the salmon mixture to the dish. Lightly pat evenly in the dish. Bake at 350 F for 35 minutes. Place the pan on a wire rack and let stand for 5 minutes. Cut the loaf into 1-inch slices and use a wide-blade spatula to remove the slices from the dish. Serves 4

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Ingredients:

• 12 mussels, scrubbed
• 1 teaspoon olive oil
• 5 cups water
• 1 3/4 cups long-grain white or brown rice
• 1/4 teaspoon saffron threads, crumbled
• 4 ounces medium shrimp, shelled, deveined and halved lengthwise
• 2 cups frozen peas
• 12 littleneck clams, scrubbed

Prepare the mussels by pulling out the beards that are visible between the shells. Set the mussels aside. Warm the oil in a medium saucepan over medium heat. Cook, stirring, for 2 minutes. Add the water, rice, sausage and saffron. Bring to a boil, then reduce the heat. Cover and simmer for 12 minutes, or until the rice is partially tender and there is still plenty of liquid remaining. Stir in the shrimp, peas and pepper. Transfer the mixture to a large shallow casserole or baking dish. Arrange the clams and mussels around the edge of the dish. Tightly cover with foil. Bake at 375 degrees for 30 minutes, or until the clams and mussels open and the rice is tender. Remove and discard any unopened clams and mussels

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Ingredients:

• 1 (5 to 6 lb) whole bass or red snapper, cleaned and washed
• 1/4 cup chopped onion
• 2 Tablespoons butter
• 3 cups soft bread crumbs
• 1/2 cup chopped celery
• 1/2 cup chopped green onion
• 1/2 cup chopped and toasted almonds
• 3 eggs, lightly beaten
• 2 Tablespoons chopped fresh parsley
• 1 teaspoon dried tarragon
• 8 Tablespoons butter
• Salt and freshly ground pepper to taste

Preheat oven to 400º Saute onion in 2 Tablespoons butter until soft. Add bread crumbs, celery, green pepper, almonds, eggs, parsley and tarragon and mix well. Stuff cavity of fish with mixture and sew shut. Melt 8 Tablespoons butter, line a large shallow baking dish with foil, and pour a little melted butter over the bottom. Place fish on the foil and sprinkle with salt and pepper. Bake for 1 hour and 15 minutes, basting frequently with remaining melted butter, or until fish flakes easily with a fork. Do not overcook.

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Ingredients:

• 1 1/2 heaping handfuls of Cooked Baby Shrimp
• 1 Pint Heavy Whipping cream
• 3 Tablespoons of Olive Oil
• 1/4 C white wine or chicken broth
• 3-5 cloves Garlic
• 1 onion-medium sized
• 1 1/2 Tablespoon dried Dill
• Your favorite Pasta

Saute minced garlic and chopped onion in olive oil over medium heat until garlic is lightly browned.  Pour in wine (or chicken broth) and reduce until all the liquid is gone; Pour in the Heavy Whipping cream and simmer until cream thickens (about 20 minutes); Once sauce thickens, add in the shrimp and dill, cook until shrimp in hot all the way through (about 4 minutes). Serve over your favorite pasta. Serves about 4-5.

This recipe can be varied by using clam, vegetables, or any other meats. The cream sauce is a good basic sauce that can be altered to fit anyones tastes.

Special thanks to Chelsea

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Ingredients: Ingredients:

• 2 sturgeon filets
• 1 cup toasted ground hazelnuts
• 1 cup bread crumbs
• 2 eggs, lightly beaten
• 2 tablespoons olive oil

Mix the hazelnuts and bread crumbs together. Dip the sturgeon filets in the eggs, and then dredge them in the hazelnut-bread crumb mixture. Place the olive oil in a 12-inch sauté pan. Add the filets and cook over medium high heat, browning on both sides. Place the uncovered pan in oven at 350 degrees for 15 minutes to complete the cooking process.

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Ingredients:

• 2 cans tuna *
• 2 slices bread (I used potato bread --don't know what is strictly IC safe)
• 1 or 2 eggs beaten

I reccomend chunk white albicore tuna in water, salt free if possible. You can drain it or not, your choice. In the end, you just want the mixture the right consistency for molding into burgers so they don't fall apart in the skillet, or in your hands for that matter. (If you can't find salt free tuna, draining the water will reduce the salt content some.)

Great either hot or cold

*You may substitute Tuna with salmon

Special thanks to Liz