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.

BAKED CLAMS

2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Scrub clams with stiff brush under cold water
until all grit is removed.

Saute onion and garlic until golden.

Remove clams from shell (steam open).

Chop up clams very fine, mix with bread crumbs,
parsley, salt, pepper and oregano.

Fill shells.

Sprinkle with cheese and lemon juice.

Dot with butter and place under hot broiler about 5 minutes.

Grilled Catfish Salad

Ingredients

-FOR MARINADE

3 ea Catfish

fillets (5-8oz)

1/4 c Butter,melted

1/4 c Louisiana cane syrup

1 tb Dried thyme

1 tb Dried basil

1 tb Cracked black pepper Salt to taste

FOR SALAD


6 ea Leaves red leaf lettuce

6 ea Leaves romaine lettuce

6 ea Leaves curly endive

1/2 c Crumbled blue cheese

1 c Blue cheese dressing

6 ea Cherry tomatoes, sliced


Preparation

Cracked black pepper To taste FOR MARINADE:

In a mixing bowl combine all of the marinade

ingredients and mix well to ensure that spices
are well blended.

Allow fillets to set in marinade appoximately
thirty minutes.

Charbroil the fillets on a hot barbecue grill three

to five minutes on each side or until fish is cooked
to desired doneness. Remove and keep warm.

FOR SALAD:

On a six inch salad plate, place one piece of red leaf
lettuce as a base.


In a large mixing bowl, combine the other three lettuces
and break into appropriate size serving pieces.

Place one handful of mixed lettuces on top of red leaf
lettuce. Using a sharp knife, cut grilled catfish into
one inch slices.

Place an equal number of slices on top of each salad,
sprinkle with blue cheese crumbles and top with salad
dressing.

Garnish each salad with tomato circles and cracked pepper.

Barbequed Swordfish with Black Olive-Cucumber Salad

Ingredients

4 6 ounce swordfish fillets (steaks) -- about 1-inch thick

4 ounces basic tomato sauce

2 tablespoons sugar

2 tablespoons balsamic vinegar

1 tablespoon hot chili flakes

1 cup black olives such as Gaeta

1 pound English cucumbers (1 long one) -- sliced

2 plum tomatoes -- stem removed

2 tablespoons extra virgin olive oil -- plus 1/2 cup

1 tablespoon red wine vinegar -- plus 6 T

2 tablespoons fresh oregano leaves

3 tablespoons Dijon mustard

1/4 cup chives -- chopped

Salt and pepper to taste

Preheat barbecue with good hot fire. Rinse and pat dry
swordfish.

In a small mixing bowl, mix tomato sauce, sugar, balsamic,
chilis and let stand.

Into another mixing bowl, add Gaeta olives and cucumber.

Cube plum tomatoes into 1/8-inch cubes and add to cucumber
mixture.

Add 2 tablespoons extra virgin oil, 1 tablespoon red wine
vinegar and 2 tablespoons oregano leaves and mix well.

Do not season until ready to serve or vegetables will wilt.


Preparation

In a blender, mix Dijon mustard, 1/2 cup extra virgin olive
oil and 6 tablespoons red wine vinegar until smooth.
Remove and stir in chopped chives and set aside.

Brush swordfish steaks with barbecue sauce and season with
salt and pepper.

Cook 3 minutes on first side and flip over.

Spoon 1 ounce barbecue sauce over each steak and finish
cooking without turning about 4 more minutes.

Meanwhile, divide cucumber salad among 4 plates.

When swordfish is finished, lean one steak on each plate over
salad.

Drizzle with chive sauce and serve.

Broiled Or Grilled Fish w/ Black-Bean Salsa

Ingredients

1 ea 15-16oz. can black beans

2 ea Oranges; peeled,chopped

1 ea Tomato; seeded,chopped

1/2 c Cilantro; fresh,chopped

1 ea Jalapeno pepper; lg, minced

1 1/2 tb Lime juice; fresh

1 tb Olive oil

1 ea Avocado;peeled,chopped

4 ea 6oz. red snapper fillets

1 x Olive oil

1 x Lime juice, fresh

1 x Cilantro,chopped


Preparation

Combine first 7 ingredients in medium bowl
(jalapeno should be seeded, but not deveined.

Black Beans should be drained and rinsed).

Season salsa to taste with salt and pepper.
(can be prepard 1 day ahead. cover and refrigerate.).

Mix chopped avocado into salsa. cover and refrigerate

Preheat broiler (if used). Brush fish with oil; sprinkle
with fresh lime juice, salt and pepper. Broil or grill
until just cooked through (about 9 minutes per inch of
thickness if broiling).

Transfer fish to plates.
Sprinkle with chopped fresh cilantro. serve fish with salsa.

Grilled Gingered Swordfish

Ingredients

6 ea Swordfish steaks,1"thick

3/8 c Dry sherry

1 1/2 ea Garlic clove,mince

2 1/4 ts Ginger,mince

1 1/2 ts Lemon zest,grated

1 c Soy sauce

1 1/2 ea Carrot,small,minced

1 1/2 tb Red bell pepper,nince

3 ea Scallions,small,chop fine

3 tb Extra virgin olive oil


1) Place fish in glass dish.

2) Combine soy sauce,sherry,carrot,garlic,red
pepper,ginger,scallions & lemon zest.Pour over
fish.

3) Cover & set aside 1hr at room temperature.

Remove fish from marinade & pat dry,& brush w/oil.

Light grill or broiler.

Brush grill rack or broiler pan w/vegetable oil & cook
fish steaks,4" from heat,turning once & basting
occasionally w/remain- marinade until the fish is opaque
throughout,4-5min @ side.

Soy-Grilled Fish

Ingredients

1/4 c Soy sauce

2 tb Sherry, sake or bouillon

2 ts Sugar

1/4 ts Ground ginger

1 Garlic clove; crushed

4 sm Whole panfish, dressed

2 tb Oil

Additional soy sauce (opt.) Combine soy sauce,
sherry, sugar, ginger and garlic. Brush marinade
over fish and let stand about 30 minutes.

Grease grill or place fish in hinged basket.

Brush with remaining marinade and cook over hot
coals about 5 minutes.

Brush with oil, turn and grill about 10 minutes
longer, basting with marinade and oil and turning
once or twice.

Cook only until fish flakes easily with fork.

Serve with additional soy sauce, if desired.

Makes 4 to 6 servings

Hearty Fish Stew

Ingredients

2 pounds fish fillet

4 slices bacon -- diced

4 medium onions -- quartered

1 package frozen cut green beans

1 cup water

1 1/2 teaspoons salt

1/2 teaspoon crushed rosemary

1/4 teaspoon thyme

1 can (1 lb.) tomatoes -- undrained

1 can (1 lb.) sliced carrots -- drained

2 cans (10 1/2 oz.) condensed cream of potat

1 cup milk

1 cup half and half

Cut filets in 1 1/2-inch squares. Fry bacon until crisp.

Remove from pan; dra in and save.


Add onion, beans, water, salt, rosemary and thyme to drippings.
C over; simmer 15 minutes.

Add fish. Cover, simmer gently until fish flakes easily
(10-15 minutes).

Add tomatoes and carrots. Combine remaining ingredients;
mix and stir into fish mi xture. Heat to serving

temperature. Sprinkle bacon on top.

Beer Batter For Shrimp Or Fish

Ingredients

4 pounds shrimp -- peeled/deveined, up

-- to 5 --or fish fillets 2 cups flour

2 cups yellow cornmeal

2 eggs -- beaten

Salt and pepper -- to taste Garlic powder
to taste 2 cans beer

Preparation

Mix flour, cornmeal, eggs, salt, pepper and garlic
powder in mixing bowl. Add enough beer, mixing thoroughly,
to get the consistency of a thick pancake mix. Pour batter
over shrimp or fish and let marinate for an hour or two and
deep fry at 370 degrees.

Consistent hot grease will float the shrimp or fish in a very
short time. Drop shrimp or fish into hot grease, one at a time,
to prevent them from sticking together

Baked Cod Fish

Ingredients

1 1/2 lbs. cod fillet (fresh or frozen)
1 tbsp. butter
Salt & pepper
4 tomatoes, sliced
2 c. Swiss cheese
1/2 c. half and half

Preparation

Remove skin and bones. Dry with paper towel.

Preheat oven to 375 degrees.

Melt butter in baking dish.

Place fish topped with tomato slices.

Sprinkle with cheese and pour cream over all.

Bake 25 minutes or until fish flakes.

Grilled Tilapia Fish

Ingredients

4 fresh tilapia fillets
1/2 cup extra virgin olive oil
1/3 cup white wine
Juice of one fresh lemon
2 tablespoon butter
1 clove garlic finely chopped
1/2 cup onion finely chopped
1/2 cup green bell pepper finely chopped
1/2 cup orange bell pepper finely chopped
1/2 teaspoon crushed red pepper

Preparation


Mix olive oil, wine and lemon juice in a baking
dish then marinate tilapia for 1 hour.

In a small pan melt butter and sauté peppers, onions
and garlic but do not over cook.

Put fish on a well sprayed grill.

Carefully brush on some of the marinade on the fish
and sprinkle with half of the crushed pepper.

Flip fish and repeat.

Add the sautéed veggies to the top of fish and serve.