THIS BLOG CLOSING DOWN

Hi,

This blog will be shut down in about 30 days:

This blog has been up graded to something better with the
same theme:

THIS IS THE NEW URL:

http://cookingfish41.blogspot.com/


How To Prepare & Cook Fish

Hi, Robert here,

This blog is for fish lovers, and those who
love to cook fish.

I have so much in store for you, it would
be to much to explain here.

However, I will point out a few thing here:

1. 100 fish sauces

2. 45 ways to cook bass

3. 65 ways to cook Mackerel

4. 9 ways to cook king fish

And a whole lot more...

http://cookingfish41.blogspot.com/

Cooking fish

Robert Jones


Thanks,

Robert Jones

LEMON PEPPER SHRIMP AND ZUCCHINI

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring frequently,
until zucchini begins to brown and is tender-crisp.

With slotted spoon - remove zucchini to bowl.

In same skillet, over high heat, cook shrimp, lemon-pepper seasoning
salt, stirring until shrimp are opaque throughout - about 5 minutes.

Return zucchini to skillet, heat through.

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth.

Heat gently until dissolved,

and set aside to cool.

Combine all other ingredients into gelatin mix, blending well.

Pour into a 2-cup flat-bottom mold.

Chill at least 3 hours or overnight. --

CUCUMBER VINAIGRETTE:

1 med. unpared cucumber, very thinly
sliced (about 2 c.)
1 med. green pepper, cut into thin
strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

In medium bowl, combine cucumber slices with green pepper strips.

In measuring cup, combine rest of ingredients, mixing well.

Pour over cucumber mixture, tossing to coat well.

Refrigerate, covered, until well chilled--about 1 hour
tossing occasionally.

To serve: Drain dressing from vegetables.

Arrange vegetables attractively on large platter.

To unmold mousse:

Run a spatula around edge of mold; invert onto vegetables.

Serve at once, with crackers as appetizer or as salad
on bed of lettuce.

SMOKED SALMON ECLAIRS

1/2 c. water
4 tbsp. butter, cut into sm. chunks
1/2 c. flour
2 extra lg. eggs, beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill
--FILLING:--
1/2 lb. cream cheese, softened
(regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon, chopped fine
Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill, minced
Dash of nutmeg
1 tsp. minced garlic
Salt and pepper

Preheat oven to 400 degrees.

Combine water and butter in small saucepan,
bring to boil over high heat.

Add flour all at once; beat vigorously until
dough forms ball, pulls away from sides of pan
and leaves a thin film on bottom of pan.

Transfer to mixing bowl.

Save 1 tablespoon of beaten egg.

Beat the rest of the egg into the dough in two steps,
beating until dough is shiny and smooth.

Put dough in pastry bag with #3 star tip.

On lightly greased baking sheet, lay down 3 x 1/2 inch
strips about 2 inches apart.

Bake 15 minutes until puffed up and brown.

Remove from oven.

Split in half lengthwise.

Reassemble and return to baking sheet.

Brush top of each with thin film of reserved egg.

Sprinkle on combined garlic powder and dill.

Reduce oven to 200 degrees.

Return eclairs to oven for 20 minutes until dry and crisp.

Remove and cool.

Mix filling ingredients together.

Season to taste with salt and pepper.

Just before serving, spoon filling onto bottom half
of eclair and top with top half.

Makes about 16. Serves 8.

BAR-B-QUED SHRIMP

1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin's
Butter

Place whole shrimp, keep shells on, in single layer in oven-proof dish.

Drizzle olive oil on top of shrimp.

Pepper shrimp until they are black; when you think you have enough pepper,

Add lots of salt, lemon juice, Tabasco and Lea & Perrin's.

Remember you are seasoning through the shells.

Cut up butter on top of shrimp and broil until shrimp are cooked,
15 to 20 minutes.

Be sure and taste to see if they are done.

Serve these with newspaper on the table and lots of napkins.

Have French bread to sop up the oil

and encourage guests to eat the shells, as well,

if river shrimp are used.

With cold beer and green salad, you have the makings of a great informal party. Base the amount of shrimp on the number of guests.

BAR-B-QUED SHRIMP

1 lb. shrimp

Olive oil

Cracked black pepper

Salt

Lemon juice

Tabasco

Lea & Perrin's

Butter

Place whole shrimp, keep shells on, in single layer in oven-proof dish.
Drizzle olive oil on top of shrimp.

Pepper shrimp until they are black; when you think you have enough pepper, add more.

Add lots of salt, lemon juice, Tabasco

Lea & Perrin's.

Remember you are seasoning through the shells.

Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes.

Be sure and taste to see if they are done.

Serve these with newspaper on the table and lots of napkins.

Have French bread to sop up the oil and encourage guests to eat the shells,
as well, if river shrimp are used.

With cold beer and green salad, you have the makings of a great informal party.
Base the amount of shrimp on the number of guests.

SEVICHE SEAFOOD SHELLS

1/2 lb. bay scallops

1/4 c. fresh lime juice

1/3 c. diced med. bell pepper

1/3 c. thinly sliced green onions

1 tbsp. fresh minced cilantro or 1 tsp. dried

1 tsp. olive oil

1/8 tsp. salt

1/8 tsp. pepper

3 drops hot sauce

16 cooked jumbo macaroni shells

Cook scallops in small amount of boiling water for 1 minute.

Drain. Combine scallops and fresh lime juice in small bowl.

Toss well.

Cover and refrigerate for 1 hour.

Add next 7 ingredients. Stir well.

Cover and chill 30 minutes. Drain.

Stuff each macaroni shell with 1 tablespoon scallop mixture.

Arrange on serving platter.