Salmon in Three-Citrus Sauce

Ingredients
6 Salmon Steaks (about 6 ounces each)
1/2 tsp each grated Orange rind, grated Lemon rind, and grated Lime rind
1/3 cup Orange Juice
2 Tbs each Lemon Juice and Lime Juice
1/4 cup grated Yellow Onion
1 Tbs Honey
1/2 tsp minced hot red Chili Pepper or 1/4 tsp red Pepper flakes
3 Tbs lightly salted Butter or Margarine

Directions
In a shallow, glass or ceramic dish, arrange the salmon steaks in a single layer. In a small bowl, combine the orange, lemon, and lime rinds, the orange, lemon, and lime juices, the onion, honey, and hot red pepper. Mix well, pour over the salmon, cover and refrigerate. Marinate the fish, turning occasionally, for at least 3 hours.

Preheat the broiler. In a small sauce pan, melt 1 tablespoon of the butter. Using a slotted spoon, transfer the salmon to the broiler rack, reserving the marinade. Brush the steaks with the melted butter and broil 4 inches from the heat for 4 to 6 minutes on each side or until the steaks flake easily when tested with a fork. Transfer to a heated serving platter.

Meanwhile, stain the marinade into the saucepan and bring to a boil over moderate heat. Boil, uncovered, until slightly thickened - about 2 minutes. Blend in the remaining 2 tablespoons of butter and pour the sauce over the fish.  Serve with scalloped potatoes and baby carrots rolled in butter and dill.  Serves 6.

Ingredients
1 cup dry White Wine
1 cup Water
6 sprigs Parsley
2 stalks Celery
1 medium-size Yellow Onion, stuck with a Clove
6 black Peppercorns
2 pounds Sea Scallops

Marinade:
6 Tbs Olive Oil
1/4 cup Lemon Juice
1 Tbs White Wine Vinegar
1 tsp Dijon or spicy brown Mustard
1 tsp dry Mustard
1 small red Onion, thinly sliced
1/2 cup sliced, pitted Black Olives
1 Lemon, thinly sliced
3 Tbs chopped Pimiento
2 Tbs chopped Parsley
1 clove Garlic, minced
1 Bay Leaf
1/2 tsp Salt
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper

Directions
In a medium size saucepan, bring the wine, water, parsley, celery, onion, and black peppercorns to a boil over high heat. Reduce the heat to low and simmer, partially covered, for about 30 minutes. Add the scallops and bring to a boil over moderately high heat; reduce the heat to low and cook, uncovered, just until cooked through - about 5 minutes. Using a slotted spoon, transfer the scallops to a platter.

Meanwhile, in a large, glass or ceramic bowl, whisk together the olive oil, lemon juice, vinegar, Dijon mustard, and dry mustard. Add the onion, olives, lemon, pimiento, parsley, garlic, bay leaf, salt, black pepper, cayenne pepper, and scallops, and mix well. Cover and refrigerate, stirring occasionally, for at least 2 and up to 8 hours. Serve on a bed of red leaf lettuce, accompanied by a melange of cold steamed vegetables, French bread, and a mixed green salad.  Serves 8.

Ingredients
3 pounds raw Shrimp, peeled
1 stick Butter
Salt and Cayenne Pepper
3 cups Creole Sauce
3 cups hot cooked Rice

CREOLE SAUCE:
2 Tbs Butter
1 cup chopped Bell Pepper
1 cup chopped Onion
3 cups chopped Tomato Pulp
1/4 tsp dried Thyme
2 Bay leaves
4 cloves Garlic, minced
2 Tbs Parsley, minced
1 tsp Paprika
Salt and Cayenne Pepper to taste
1 Tbs Cornstarch

Melt the butter and saute the onions and bell pepper until they become limp. Add all the remaining ingredients except the cornstarch, and season to taste with salt and cayenne pepper. Simmer for 20 minutes. Mix the cornstarch with a little water and blend in to the sauce. Cook for a few minutes more to thicken.  Makes 3 cups.

Directions
Heat the butter and saute the shrimp with a little salt and cayenne pepper until the shrimp become firm. Add the Creole Sauce and simmer together for 20 minutes. Serve the shrimp and sauce with 1/2 cup hot cooked rice on each plate.  Serves 6.

Ingredients
3 cups sliced Almonds
1-1/2 cups Butter
1-1/2 cups Half and Half
3 whole Eggs
1 tsp Salt
1/2 teaspoon Trout Fillets, 8 ounces each
Flour

Directions

Saute the almonds in the butter until they become golden brown. Keep warm. Make a batter by combining the half and half, eggs, salt and pepper. Dredge the trout fillets in flour, then dip into the batter, then into the flour again. Fry in deep fat until golden brown and float in the fat. Drain on absorbent paper and serve topped with the almonds and butter.  Serves 6.

Un-Fried Catfish

Ingredients
Light Vegetable oil cooking spray
1/4 cup Cornmeal
1 tsp dried Thyme
1 tsp dried Basil
1/2 tsp Garlic powder
1/2 tsp Lemon Pepper
4 tsp Blackening Seasoning
Four 4-ounce Catfish Fillets
1/2 tsp Paprika

Directions
Preheat the oven to 400 degrees. Spray the vegetable oil over the baking sheet 3 times to coat. Put the cornmeal, thyme, and basil on a large plate and mix well.

Sprinkle 1/8 teaspoon of the garlic powder, 1/8 teaspoon of the lemon pepper, and 1 teaspoon of the blackening seasoning on each of the catfish fillets. Coat the fillets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet. Dust each fillet with 1/8 teaspoon of the paprika. Coat the catfish lightly with the cooking spray.

Place the baking sheet on the bottom shelf of the oven. Bake for 20 minutes. Reduce the heat to 350° and bake for about 5 minutes more, until the crust is golden and the fish flakes easily.  Serves 4.

Ingredients
1 pound fresh Crabmeat (lump blue crab)
Light Vegetable oil cooking spray
1 tsp freshly grated Parmesan Cheese
1 Tbs snipped fresh Chives
1 large whole Egg or 2 large Egg Whites, beaten
1 Tbs Old Bay seasoning
1 tsp Italian seasoning
2 Tbs chopped Jalapeno pepper (1 large pepper)
1 tsp Baking Powder
2 Tbs chopped fresh Parsley
1 tsp Worcestershire sauce
1 cup unflavored dried Bread Crumbs

Directions
Preheat the over to 400° degrees. Rinse the crabmeat under cold running water and drain, making sure to remove any filament or shell. Spray the vegetable oil over the baking sheet 3 times to coat. In a large bowl, combine all remaining ingredients, except 1/2 cup of the bread crumbs, and stir in the crabmeat. Using 1/4 cup for each crabcake, form the mixture into 8 cakes. Roll each in the reserved bread crumbs and place on the prepared baking sheet. Coat the crabcakes lightly with the cooking spray.

Place the baking sheet on the bottom shelf of the oven and bake the crabcakes for about 5 minutes per side, until brown.  Serves 4.

Un-Fried Crabcakes

Ingredients
8 ounces fettuccine
1/4 cup olive oil
4 cloves garlic, minced
2 cups plum tomatoes chopped
1/2 cup Holland House Vermouth or White Cooking Wine
1/4 cup Lemon Juice from Concentrate
1/2 tsp. sugar
4 scallions, chopped
1 lb. shrimp, peeled and deveined, rinsed, patted dry
1/8 tsp. red pepper flakes
4 tbsp. basil
4 tbsp. Parmesan cheese

Directions
1.  Cook fettuccine for 8 minutes or until tender but still firm.  Drain well; keep warm.
2.  Saute garlic in olive oil in large skillet over medium heat for 2 minutes.  Add tomatoes.  Cook 5 minutes.
3.  Pour in Holland House Vermouth or White Cooking Wine, Lemon Juice and sugar.  Simmer 6 minutes.
4.  Add scallions, shrimp and red pepper flakes.  Cook until shrimp turn pink and are cooked through, 
      about 3 minutes.
5.  Stir in basil and Parmesan cheese.
6.  Toss with cooked fetuccine; serve immediately in shallow bowls.