8 salmon steaks
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
1/3 cup soy sauce
1 teaspoon lemon peel, grated
1 clove garlic, crushed
1/2 cup vegetable oil
(Lemon wedges, for garnish )
1. Place in Salmon in a shallow glass dish.
2. Combine remaining ingredients, except lemon wedges. Pour over the fish. Marinate for 1 to 3 hours (or longer, if desired), turning once.
3. Broil or grill fish approximately 4 inches above moderate coals for 5 to 6 minutes per side, basting with remaining marinade.
Grilling or barbecue is a great way to cook fish. Since fish cooks quickly, care must be taken to avoid overcooking or allowing the fish to dry out.
The use of a basting sauce is recommended to prevent drying and adds a nice flavor as well. Additionally a well oiled grill basket, mesh grill, or an oiled piece of foil on the grill will give extra support and prevent the fish from falling through the grill. [Read the rest of this entry…]
2 1/2 pound fresh or frozen shrimp in shells (30 shrimp per pound)
1/2 cup celery leaves
1/4 cup mixed pickling spices
2 cups thinly sliced onion
8 bay leaves
1 1/2 cups vegetable oil
¾ cup white vinegar
3 Tablespoons capers and juice
1 Tablespoon celery seed
1 – 2 teaspoon salt
few drops of tobasco sauce to taste
In a large pot, cover shrimp with boiling water, celery leaves, pickling spices, and salt.
Cover and simmer 5 minutes. Drain, peel and devein shrimp under cold water.
Put shrimp and onion in a large shallow dish alternating layers.
Combine bay leaves, oil, vinegar, capers and juice, celery seed, salt and tobasco sauce. Blend well and pour over cooked shrimp. Cover and chill at least 24 hours, spooning marinade over shrimp occasionally. Serve as an appetizer.
Fried Catfish Recipe
1 teaspoon salt
¼ teaspoon pepper
2 cups self-rising corn meal
Oil for frying
Salt and pepper catfish. Drop fish into corn meal and coat completely. Deep fry in hot oil (350 -365 degrees) until cat fish floats to top and is golden brown. Drain well on paper towel. Serves 6.
Optional: Many cooks soak the catfish either in milk, buttermilk, or salt water before cooking.
Optional: Cooks season their cornmeal with any of the following according to preference:
Onion salt, Garlic salt, and Parsley flakes
Thyme, chili powder, and paprika
This recipe comes from the Mississippi – Louisiana area, but is not spicy hot like you might expect from the Cajun area. Try it! [Read the rest of this entry…]
These are so good, just like you find at our favorite restaurant. The dipping sauce is good with grouper fingers also (which is what I have now that I am allergic to shrimp).
1 1/4 pounds unpeeled large fresh shrimp
1 1/3 cups all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1 1/4 cups beer
2 cups shredded coconut
vegetable oil for frying
Orange Mustard sauce (below)
1. Peel and devein shrimp, leaving tails intact.
2. Combine flour, salt, pepper, and paprika in a medium bowl. Stir well.
3. Make a well in the center of flour mixture. Gradually add beer. Stir until batter is smooth.
4. Dip shrimp into batter, then dredge in coconut.
5. Fry shrimp in hot oil (350 degrees) until lightly brown. Drain and serve with Orange Mustard Sauce.
Orange Mustard Sauce
1/3 cup orange marmalade
1/3 cup orange juice
2 Tablespoons good quality deli mustard
Combine in a small bowl, stirring well.