1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1/4 cup melted margarine
1 to 1 1/2 lbs. fish fillets
1-8 oz. package herb-seasoned stuffing mix
1/2 cup self-rising flour
3 eggs, well beaten
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon dry mustard
1 to 2 teaspoons pepper
2 cup vegetable oil

Saute onion, celery and green pepper until tender. Combine all ingredients except vegetable oil, stirring well. Form into 3″ diameter patties and 1/2″ thick. Fry in hot oil until golden brown, turning once. Drain.

(traditional Catalan fish stew) for about 4 persons:

1 pound mussels (no shells, wash)
1 pound shrimps, scampi (raw)
1 pound squid (wash and cut into pieces)
2 or 3 pounds of fish fillets (cod fish, poon, haddock, anglerfish, whiting, conger; use firm fish fillets, cut in large pieces)

Cut one large onion, 1/2 pound of bacon, 2 pounds of peeled tomatoes in pieces.
Grind a handful of white almonds or use sliced almonds (snippets).

Saute the onion in 1/2 cup olive oil, add the bacon, almonds and tomato together with 4 chopped garlics, a little safran and one or two laurel leaves, some salt and fresh ground black pepper. Heat over medium heat for about 15 minutes (without a lid) until most wet is evaporated. Add another 1/2 cup olive oil and 1/2 cup of dry white or red wine and the juice of 1/2 a lemon. Add all the fish (except mussels and shrimps!) and stream this for about 8 minutes (with lid) on a low heat. Eventually, add the mussels and shrimps and some chopped parsley and steam for another 2 minutes.

Serve with stick bread.

TIP: approach cooking with reckless abandon.

Special thanks for this recipe contribution by Danny of Webengineer.nl

Grouper Recipes

If you are a lover of grouper then this is your place to visit often. Seafood Plus proudly brings to you these wonderful recipes which include grouper as an ingredient.

Stuffed Cucumber Boats Louis Recipe

6 cucumbers
1 1/2 cups cooked shrimp, sliced
1 1/2 poached fish (white)

Garnish
6 shrimp
Hard cooked eggs
Lettuce and parsley
Oil and vinegar dressing

Halve peeled cucumbers, cut thin slice from bottom for balance, scoop out seeds, and rub with oil and vinegar dressing. Mix sliced shrimp, flaked fish, and 1 cup Louis dressing. Fill the cucumber boats and decorate each with a slice of shrimp and parsley. Arrange on a bed of small pieces of lettuce and garnish with hard cooked eggs. Provide extra dressing in a sauceboat.

Louis Dressing
whip 1/2 cup heavy cream and add it to 2 cups mayonnaise, 1/2 cup chili sauce, and 1/4 cup each of finely chopped green pepper and green onions. Season with salt, pepper, and a few drops of lemon juice.

Serves 6.

Spanish Zarzuela

(traditional Catalan fish stew) for about 4 persons:

1 pound mussels (no shells, wash)
1 pound shrimps, scampi (raw)
1 pound squid (wash and cut into pieces)
2 or 3 pounds of fish fillets (cod fish, poon, haddock, anglerfish, whiting, conger; use firm fish fillets, cut in large pieces)

Cut one large onion, 1/2 pound of bacon, 2 pounds of peeled tomatoes in pieces.
Grind a handful of white almonds or use sliced almonds (snippets).

Saute the onion in 1/2 cup olive oil, add the bacon, almonds and tomato together with 4 chopped garlics, a little safran and one or two laurel leaves, some salt and fresh grinded black pepper. Heat over medium heat for about 15 minutes (without a lid) until most wet is evaporated. Add another 1/2 cup olive oil and 1/2 cup of dry white or red wine and the juice of 1/2 a lemon. Add all the fish (except mussels and shrimps!) and stream this for about 8 minutes (with lid) on a low heat. Eventually, add the mussels and shrimps and some chopped parsley and steam for another 2 minutes.

Serve with stick bread.

TIP: approach cooking with reckless abandon.

Special thanks for this recipe contribution by Danny of Webengineer.nl