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Hi there! After completely pigging out at a wedding last weekend (see my wedding post), and then eatinghuge meals out last Thurs. & Friday nite, my husband decided ENOUGH is ENOUGH...and declared he wasn't eating any meat (i.e., red meat, poultry, pork) for at least the next month if not more.  I thought, Lent? which is odd for 2 reasons:  he's a few months late and.. we're Jewish!  But I digress.  Since he wants only fish & pasta, any handy dandy fish recipes out there?  I rebelled this weekend against tuna/salmon/swordfish and bought marinated catfish.  We grilled it and it was fine, if not a bit boring.  Any and all other interesting recipes are welcome (especially for grilling outdoors) (for tuna/swordfish also). Thanks! risa

welcome (especially for grilling outdoors) (for tuna/swordfish also). I love this recipe.  It's seafood.  It's grilled.  It's not low fat. It's not simple.  It comes from the book The Sophisticated Sandwich by Janet Hazen. Kay Risotto Squares with Grilled Tuna, Spinach, and Sesame-Garlic Butter Risotto Squares 4 tablespoons unsalted butter 1 small onion, diced small 3 cloves garlic minced 1/2 teaspoon each thyme, basil, and ground coriander 1 teaspoon red pepper flakes 1 1/2 cups Arborio rice 5 cups chicken stock 1/4 cup small-diced carrot 1/4 cup small-diced zucchini 1/4 cup small-diced red pepper 1/3 pound Italian fontina cheese, grated 3 tablespoons grated Parmesan cheese Salt and pepper to taste Olive oil, for cooking Melt the butter in a heavy saucepan.  Cook the onion, garlic, herbs, and spices over moderate heat until the onion is soft.  Add the rice and cook over high heat, stirring constantly, for 1 minute.  Add 1 cup of the chicken stock, stir well, and reduce the heat to low.  Cook the risotto, stirring often, until the stock has been absorbed, stirring often.  Continue with the remaining stock, 1 cup at a time, until the rice is creamy and tender.  Then add the carrot, zucchini, red pepper, cheeses, salt, and pepper; mix well.  Cook over low heat just long enough to melt the cheese, about 3 minutes.  Taste and adjust the seasoning.  Remove from the heat and spoon into a lightly greased 9-by-11-inch baking dish; smooth the rice to the edges and corners. Cover and refrigerate for at least 4 hours.  When cold, cut into 6 squares and carefully remove from the pan and set aside. Sesame-Garlic Butter 5 tablespoons unsalted butter 12 cloves garlic, chopped 2 tablespoons toasted sesame seeds 2 tablespoons minced fresh chives Salt and pepper to taste To prepare the sesame-garlic butter, melt 1 tablespoon of the butter in a skillet.  Add the garlic and cook over moderate heat until it is golden brown and crispy.  Set aside in a bowl.  Combine the remaining 4 tablespoons of butter with the sesame seeds, chives, and cooked garlic; mix well.  Season with salt and pepper. 3 fresh tuna fillets, about 1/2 to 3/4 pounds each, sliced in half       through the center Toasted sesame oil 1 bunch spinach, washed and stemmed Heat a thin _layer_ of olive oil in a large nonstick skillet.  When the oil is hot, but not smoking, add the rosotto squares in batches and cook over high heat until golden brown on one side.  Flip the rice squares very carefully and cook until the second side is golden brown, adding oil if necessary.  Keep warm in a low oven while you cook the fish.  [I have never made this without making a mess of the risotto squares.  I like the dish anyway.] Prepare a charcoal grill. Coat each fillet with sesame oil.  When the coals are hot, place the fish on the grill and cook about 1 1/2 minutes on each side.  Do not overcook.  Remove the fish from the grill and assemble immediately (see Cook's Note). In a large skillet, cook the spinach, using only the water clinging to the leaves.  Cook over high heat until the spinach just wilts, about 30 seconds.  Set aside. Place a risotto square on each of 6 plates, arrange some spinach on top of each square, cover with a fish fillet, and garnish with sesame-garlic butter.  Serve immediately. Makes 6 servings Cook's Note:  It is most important that the fish be served right off the grill, still hot.  The sesame-garlic butter should melt slightly as the dish is served.  Warming the plates before serving helps.

any handy dandy fish recipes out there?   Try this take off on an oreintal speciality. SWEET AND SOUR FISH from Better Homes & Gardens Hot & Spicy cooking(1984) 1 12oz package frozen batter fried fish fillets 2/3 cup chicken broth 1/4 cup sugar 3 tablespoons vinegar 1 1/2 teaspoons soy sauce 1 tablespoon cornstarch 1 tablespoon cooking oil 1 small green pepper, cut into 1/2 inch pieces 3 green onions,sliced 1 clove garlic, minced 1/2 teaspoon ground red pepper(or less to taste) 1/4 teaspoon ground ginger 1 8oz can sliced water chestnuts, drained 1 4oz can sliced mushrooms ,drained and save. hot cooked rice or Couscous. *Prepare fish fillets according to package directions; keep warm. Stir together chicken broth, sugar, vinegar and soy sauce, stir into cornstarch. set broth mixture aside. *Heat a wok or heavy skillet over high heat. add cooking oil. Stir-fry green pepper pieces, sliced green onions, garlic ground red pepper and ground ginger in the hot oil for 3 minutes. * Stir in water chestnuts and mushrooms ;stir fry 1 minute. * add liquid from mushrooms.into vegetable mixture. * Stir chicken broth mixture, stir into vegetable mixture in wok. cook and stir till mixture is thickened and bubbly. cook and stir 1 minutes more. To serve, dunk fish fillet into sweet sour mixture, drain off excess and then lay on a bed of rich. spoon vegetable mixture over fish Serve immediately. Makes 2 servings. Besides being sweet and sour, this dish is also slightly hot from the ground red pepper. Hope this helps, Lei  When you hear somebody sighing and eating with his eyes closed,       Then you know somebody in the kitchen kept her eyes wide open |        fromrincess Pamela        Have a great day.!

Since he wants only fish & pasta How about cheese? CHEESE PIE from Facinating Foods from the Deep South by Alline P. Van Duzor 1 cup grated cheese 1 cup bread crumbs(white) 1 cup milk 1/2 teaspoon salt 2 eggs beaten slightly. Mix well and pour into greased pan for baking. Bake 20 minutes at 350 deg. This is a good substitute for macaroni and cheese.serves 4-8 CRAB NOODLE CASSEROLE from facinating foods from the Deep South by Alline P. Van Duzor Make a white sauce with 2 table butter, 2 tabl flour, 1 teaspoon salt and stir over heat until it bubbles, add 2 cups milk; stir constantly until it boils. saute together ;2 tables butter, 1 green pepper chopped.,1/2 cup celery, chopped. add this to the white sauce. Stir in 1 lb crab meat and 1 8oz can mushrooms, with juice. Boil 1 8 oz pkg of noodles and drain. Place noodles in bottom of baking pan, pour crab mixture over them. Top with buttered crumbs. Bake at 350 deg. until brown. When my kids were young, they mixed everything. I got into the habit and I prefer to mix the noddles with the crab mixture then top with buttered crumbs and a little grated cheese and bake. Some times I top it with those fried onions that come in a can or wheat germ, another time I did not have noodles, so I used couscous, . Lei  When you hear somebody sighing and eating with his eyes closed,       Then you know somebody in the kitchen kept her eyes wide open |        fromrincess Pamela        Have a great day.!

Try Shanghai Fish 1 1/2 lb white fish fillets 1 T soy 1 clove garlic, minced 1 T dry sherry 3 green onions, sliced 1/2 T hoisin souce Marinate fish in soy sauce, garlic, sherry, onion, and hoisin for several hours in refrigerator Broil for 5 minutes or until fish flakes easily and is opaque. Heat marinade to boiling and serve over fish.

R. Bernstein wrote about A Late Lent??? on 03 Jun 96  12:51:33 saying...  RB After completely pigging out at a wedding last weekend (see my wedding  RB post), and then eatinghuge meals out last Thurs. & Friday nite, my  RB husband decided ENOUGH is ENOUGH...and declared he wasn't eating any  RB meat (i.e., red meat, poultry, pork) for at least the next month if not  RB more.  I thought, Lent? which is odd for 2 reasons:  he's a few months  RB late and.. we're Jewish!  But I digress.  Since he wants only fish &  RB pasta, any handy dandy fish recipes out there?  I rebelled this weekend  RB against tuna/salmon/swordfish and bought marinated catfish.  We grilled  RB it and it was fine, if not a bit boring.  Any and all other interesting  RB recipes are welcome (especially for grilling outdoors) (for  RB tuna/swordfish also). Thanks! Grilled fish is a great summertime dish. It's a neat change-of-pace and a great way to get people who don't like fish to change their minds. Here are a bunch of ideas for you:  Grilled Fish Yucatan _style_    No. 2741                 Yields 6 Servings      1 4 Lb      Red Snapper, Cleaned,        -         Coarse Salt                  Head & Tail Intact           -         Black Pepper, Ground      2           Limes, Juice Only        1/2 Cup       Red Wine Vinegar      4           Dried Ancho Chiles         3 Tbls      Peanut Oil      4           Dried Pequin Chiles        2           Limes, Cut Into Wedges        -         BOILING(!) Water      3 Cloves    Garlic Prepare the grill - it is NOT ready until ALL the coals are EVENLY covered with a THICK coating of gray ash. Wipe the fish dry with paper towels. Squeeze the first measure of limes onto the skin and into the cavity of the fish. Let the fish stand to marinate. Remove the stems from the chile peppers. Soak the chiles in BOILING(!) water to cover for 30 minutes. Place the plumped chiles in a blender along with the garlic, salt, pepper, vinegar and oil. Blend to a puree. NOTE: Fresh Green (Anaheim) Chiles can be used in place of the dried chiles if the dried chiles are unavailable. Coat the fish with the chile pepper paste. Broil over hot coals, basting occasionally with additional oil. Turn once. Serve with lime wedges.  Grilled Gulf Red Snapper w/Basil Lime Sauce    No. 40  Yields 4 Servings      2 small     poblano chilies,                       ozs each)                  charred, seeded and        1 tbls      olive oil                  peeled                                 salt, to taste    1/4 cup       pumpkin seeds or                       black pepper, freshly    1/4 cup       pine nuts, lightly                     ground, to taste                  toasted in a dry         1/4 cup       heavy cream                  skillet                  1/4 cup       basil leaves, finely      1 clove     garlic, finely chopped                 chopped      3 tbls      shallots, finely           1 tsp       lime zest, finely                  chopped                                chopped    1/2 cup       chicken stock              2 tbls      lime juice      4 fillets   red snapper, (6 to 7 Preheat a grill or broiler. Combine the chilies, pumpkin seeds, garlic, shallots and chicken stock in a blender. Puree for about 30 seconds. Transfer the puree to a saucepan. Bring to a boil. Set aside. Lightly brush the snapper fillets with the olive oil. Sprinkle with salt and pepper. Grill or broil the fillets 3 to 4 minutes on each side or until the fish flakes easily. Just before serving, add the cream, basil, lime zest, juice and salt and pepper to the sauce. Simmer 3 to 4 minutes. Spoon the sauce onto the dinner plates. Top with the fish.  Grilled Haddock    No. 13142                           Yields 4 Servings  1 1/2 lbs       haddock fillets with                   ground to taste                  the skin on (see note)   1/4 cup       dill, fresh, chopped      2 tbls      olive oil, virgin                      For garnish:    1/2           lemon, juice of                        olive oil, virgin                  black pepper, freshly                  lemon wedges, optional Cut the fillets into equal size servings. Lay flat on a plate and dress with olive oil, lemon juice, pepper and dill. (Too much dill can overwhelm the fish.) Cover with plastic wrap and refrigerate for 1 hour. When ready to cook, heat the grill very hot. Fish may be grilled over charcoal, wood embers or an electric or gas lavastone grill. The recipe is not suitable for an oven broiler since the heat must come from below. Use a fine-mesh fish grill to keep the fillets from disintegrating. Place fish, skin side down, on the mesh and cook 5 to 10 minutes, regularly slipping a spatula under the fillets to keep them from sticking. The skin side will blacken while the heat will more or less steam the flesh. To test if fish is done, pull flesh back gently: It should be opaque all the way through. When fish is done, garnish with a drizzle of olive oil and lemon wedges, if desired, and serve immediately. NOTE: Other firm-textured, white-meat fish can be substituted for haddock. Hake, cusk, cod and snapper are also good choices.  Grilled Tuna w/Lime Juice    No. 93                    Yields 8 Servings      3 lbs       tuna steaks, 1 1/2         2           limes, halved                  inch thick Prepare barbecue (medium-high heat). Place the tuna on the grill. Cook to the desired degree of doneness, about 5 minutes per side for medium-rare. Cut the tuna into 1 wide strips. Place on a small platter. Squeeze juice from the limes over. Serve.  Barbecued Bluefin Tuna    No. 170                      Yields 6 Servings      2 cups      orange juice, fresh                    ground    1/2 cup       soy sauce              1 1/2 tbls      pickling spice, whole      1 cup       red-wine vinegar                       mixed    1/2 cup       olive oil                  1 6-oz can  tomato paste      1           onion, chopped           1/2 cup       sugar      4 cloves    garlic, minced             6 6-oz      bluefin, or yellowfin      1 tsp       hot red pepper flakes,                 tuna steaks, about 1-                  dried                                  inch thick      1 tbls      cumin, ground              2 tbls      butter, unsalted      1 tsp       black pepper, freshly Whisk the orange juice, soy sauce, vinegar, oil, onion, garlic, red pepper flakes, cumin, black pepper, pickling spice, tomato paste and sugar together in a bowl. Arrange the tuna steaks in a baking dish large enough to hold them in one _layer_. Pour the marinade over. Marinate, covered and chilled, overnight or up to 24 hours. Drain, reserving the marinade in a bowl. Grill on a lightly oiled rack set 3 to 4 inches over glowing coals for 3 minutes on each side. Return the tuna steaks to the baking dish. Preheat the oven to 375 degrees. Spoon 1 tablespoon of the reserved marinade over each. Bake in the middle of the preheated oven for 4 to 5 minutes or until they are slightly rare. Top each tuna steak with 1 teaspoon of the butter and freshly ground black pepper to taste.  Barbecue Salmon Steaks w/Green Ginger Sauce    No. 3001Yields 4 Servings      2 Tbls      Light Soy Sauce            1           Hard Cooked Egg      4           Salmon Steaks            1/2 Cup       Chives, Chopped Rough    1/2 tsp       Sugar                      2 Tbls      Onion, Chopped                  GREEN GINGER SAUCE:        1 Tbls      Lime Juice    1/2 Cup       Parsley                      -         Black Pepper, Ground      2 Tbls      Capers    1/2 Cup       Olive Oil Prepare the Green Ginger Sauce first: Place the parsley, chives, capes and onion in the bowl of a food processor or blender. Process only until finely chopped. Add the olive oil, lime juice and egg. Puree until smooth, Add ground black pepper to taste. Set aside. Prepare the salmon steaks next: Combine the soy sauce and sugar. Brush each salmon steak with the soy sauce mixture. Barbecue (grill) on a solid plate (griddle), turning occasionally until the salmon is cooked. Serve hot with the Green Ginger Sauce.  Grilled Salmon w/Grilled Red Onions    No. 458         Yields 6 Servings      2 lbs       salmon fillets             2 tbls      olive oil      2 med.      red onions                             salt & pepper    1/4 cup       olive oil, light Prepare the charcoal fire. Cut the salmon fillets into pieces of equal thickness. Slice the red onions about 3/8 thick crosswise. Mix the light olive oil with the olive oil. Salt and pepper the onion slices. Brush them with the oil mixture. Place them on the grill in a place where the heat is low. Grill the onions for 5 minutes. Turn them. Grill for 5 more minutes. Salt and pepper the salmon fillets. Brush them with the oil mixture. Put them on the grill over medium-hot fire. Grill for 3 minutes. Turn them. Grill for 3 more minutes or until they are firm and springy when pressed with a finger. Serve.  Grilled Salmon Steaks w/Herb Butter    No. 2808        Yields 4 Servings                  HERB BUTTER:                 -         Coarse Salt      3 Oz        Sweet Butter, at room        -         Pepper, Ground                  Temperature                            SALMON STEAKS:      2 Tbls      Basil Leaves, Snipped      3 Tbls      Sweet Butter      1 Tbls      Tarragon Leaves,           4           Salmon Steaks, 1/4                  Minced                                 Thick      1 Tbls      Chives, Minced             1 Tbls      Peanut Oil      1 Tbls      Lemon Juice Prepare the herb butter first. Cream the butter in a large bowl until it is smooth and soft. Add the basil, tarragon and chives. Mix thoroughly. Add the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a cylinder about 1 in diameter. Wrap in plastic wrap. Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator. Preheat the broiler. Melt the second measure of butter in a small
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