Perch-Almond Recipe

Combine milk and egg. Mix flour and salt. Dip fish into egg mixture, then coat with flour mixture. Saute fish in oil over medium heat, turning once. Meanwhile, combine remaining ingredients in saucepan and saute over medium heat for 5 to 7 minutes. Transfer fish to serving platter. Spoon mushroom/almond mixture over fish.
Yields 6 servings.

Deep Fried Halibut

Blend together ingredients to make a batter. Using less milk will produce a heavy batter, and using more milk will produce a lighter batter. Dust the Halibut in flour, dip in batter, and fry at 350 degrees. Be sure frying oil is hot. Do not overload the frying pot.

Alaska King Crab

Cut Crab legs into 2 ½ to 3 inch pieces. If desired, remove crabmeat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients with melted butter and brush over crab. Place crab legs (shell-side down) on broiler pan. Broil 3-5 inches from heat (heat 3-5 minutes); brush occasionally with sauce. Makes 2 main dish servings or appetizer servings. Grilling Method Prepare Alaska King Crab legs as directed above. Place crab legs (shell side down) on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce.

Baked Walleye Fillets

To prepare, preheat the oven to 400 degrees. Then sprinkle the seasoning over the fillets, and bake in a greased dish for 10 minutes. Next, beat the egg whites til stiff and fold in the remaining ingredients, then spread the mixture over the top of the walleye fillets and bake for another 15 minutes.

Lemon-Herb Whitefish Fillets

Combine wine and lemon juice in a shallow dish; add fish, turning to coat. Sprinkle fish with fish seasoning, salt, and white pepper. Cover and marinate in refrigerator for 30 minutes.

Remove fish from marinade; discard marinade. Arrange fish in a wire grilling basket coated with cooking spray; place on grill over medium-hot coals. Cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.

Serves 4.

 

Tuna-Noodle Casserole

This is our featured "Comfort Food" recipe for this month.
Serves 4

6 ounces Noodles, dry
10 ounces Tuna, canned, drained
3 ounces Mushrooms, fresh, sliced
1 Tablespoon Butter
2 Tablespoons Pimentos, diced
1 3/4 cups Sour cream
1/2 cup Milk
Salt & pepper to taste
1/2 cup Bread crumbs
1/2 cup Parmesan, grated
1 ounce Butter
Cook noodles. Drain. Melt one Tablespoon of butter and cook
the mushrooms until soft. Mix together the tuna, pimentos,
mushrooms, sour cream, and milk. Check the seasonings. Melt
one ounce butter, remove from the heat, and toss in the
crumbs and Parmesan. Add the noodles to a lightly oiled,
medium-sized casserole dish. Top with the tuna mixture.
Sprinkle the breadcrumb mix on top. Bake at 350 for 35- 45
minutes or until slightly brown and bubbly

Shrimp Fettucine With Roasted Garlic Sauce

Roasting tames down garlic, so don't worry about the large
amount used here.
Serves 4

1 whole bulb Garlic
1 pound Shrimp, large, peeled, and de-veined
3 cups Half and half (half milk, half cream)
1 cup Chicken broth
1 Tablespoon Cornstarch
6 cups Fettucine, cooked
3 Tablespoons Olive oil
1/4 cup Parmesan
Parsley, chopped
Pre-heat the oven to 350. Place the whole garlic bulb in a
small roasting pan. Just cover with water. Bake about one
hour or until about half the water has evaporated and the
garlic is soft. Set aside. Put the half and half in a large
saucepan. Add the chicken broth. Bring to a simmer over
medium heat. Mix together the cornstarch and one Tablespoon
cold water. Whisk into the sauce. Squeeze the garlic gently
from its skin. Whisk into the sauce. Simmer for 10 minutes.
Heat the oil in a large skillet. Add the shrimp and cook
until just pink. Add the sauce and the cooked pasta. Heat
well. Place in bowls. Garnish with the Parmesan and
parsley.

 

Crab Bisque

Enjoy a small bowl of this rich seafood cream soup as the
first course of a fine meal.
Serves 6

2 cups Water
2 cups Clam juice (bottled)
1 cup White wine
1 medium Onion, rough diced
2 stalks Celery, rough diced
2 cloves Garlic, peeled, whole
1/2 pound Crab meat (lump)
1/2 teaspoon Dill
1 cup Cream
1 Tablespoon Tomato paste
Salt and white pepper to taste

Combine the water, clam juice, wine, onion, celery, and
garlic in a large soup pot. Slowly bring to a boil. Reduce
the heat and simmer 30 minutes. Strain and return the
liquid to the pot. Whisk in the cream and tomato paste. Add
the remaining ingredients. Simmer for 25 minutes. Serve
warm.
 

Fish In Beer Batter

This fish is moist and flaky. Serve with homemade French fries for a quick meal.

1 1/4 cups flour
1 teaspoon baking powder
3/4 cup beer
1 egg
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/4 cup oil
32 ounces sole fillets, 1/2-pound each

1. In a large bowl mix flour and baking powder; stir in beer, egg, paprika, salt and garlic powder.
2. Heat oil in a skillet. Dip sole fillets in the batter, one by one; coating both sides. Put directly into the hot oil, fry for about 4 to 5 minutes on each side, until done.
3. Drain on paper towels and serve hot.

    Makes 4 servings.

HONEY SESAME SHRIMP

1 cup all-purpose flour
1/4 teaspoon salt
Freshly ground pepper to taste
1 egg lightly beaten
2/3 cup water
1 pound medium shrimp shelled and de veined
2 tablespoons cornstarch
Vegetable oil for deep frying
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon sesame seeds

1. Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes.
2. Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C).
3. Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried.
4. Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the honey and mix well. Add shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.

Grilled Marinated Salmon Steaks

   1 1/2 pounds salmon
1/3 cup orange juice
1/3 cup soy sauce
2 tablespoons chopped fresh parsley
2 tablespoons vegetable oil
2 cloves garlic, crushed
1/2 teaspoon crushed dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Arrange salmon in a baking dish.

2. In a small bowl combine orange juice, soy sauce, parsley, oil, garlic, basil, salt and pepper. Remove 1/4 cup marinade and set aside for basting. Pour remainder over salmon and marinate for 8 hours or overnight.
3. Preheat grill. Remove fish from marinade; discard marinade. Grill salmon until fish flakes easily and is no longer translucent, about 8 minutes a side. Baste often with reserved marinade. Serve immediately.

           Makes 4 servings.