1/3 cup of minced onion
2 Tbsp. olive oil
2 cups bottled clam juice
1 can dry, white wine
2 cups chopped, fresh tomatoes
large carrot
3 stalks of celery
1 clove if garlic
1 Tbsp. brown sugar
1 Tsp. chili powder
1/4 Tsp. salt
1/4 Tsp. dry mustard
1/4 Tsp. paprika
1/4 Tsp. oregano
2 bay leaves
1 lb. of crab meat
1 lb. of shelled, raw shrimp
1 lb, of small, raw Bay scallops
1 pt. of raw, chopped clams
fillets of bass, flounder, snapper or halibut
grated cheese
French bread
green salad and fresh fruit (optional)

For this wonderful ‘one piece’ sea food meal, start by making the sauce.

Brown 1/3 cup of minced onion in 2 Tbsp. olive oil. Add 2 cups of bottled clam juice and 1 can of dry, white wine. Add 2 cups of chopped, fresh tomatoes to the wine. Mince a large carrott, 3 stalks of celery and 1 clove if garlic. Add to this 1 Tbsp. brown sugar, 1 Tsp. chili powder, 1/4 Tsp. each of salt, dry mustard, paprika and oregano, and 2 bay leaves. Add this to the wine; cover the saucepan and simmer over the lowest fire for 1 hour stirring occasionally.

Into a large kettle, put 1 lb. of crab meat, 1 lb. of shelled, raw shrimp, 1 lb, of small, raw Bay scallops and 1 pt. of raw, chopped clams. Pour sauce over the sea food and simmer for 30 minutes. Also use the strained juice from the clams. Broil individual fillets of bass, snapper or halibut; sprinkle with grated cheese and brown for a minute just before taking from broiler. Place a fillet in each shallow casserole or large soup dish. Spoon the sea food sauce generously around it and serve with plenty of crisp, hot French bread. Add a big green salad and a fresh fruit compote. Perfect!

fish fillet, any kind deboned and skinned (1 pc. per sandwich)
seafood breading
fresh hamburger buns
ranch salad dressing
cheese, sliced
butter
sweet onion, sliced thin
tomato, sliced
lettuce

Bread fish fillets in seafood breading mix. Deep fry fish until golden brown. Melt butter in skillet and saute onion slices until translucent. Lightly toast hamburger buns. Now just put it all together for a mouth watering fish sandwich; i.e. bun, ranch dressing, fish, onion, tomato, cheese, and lettuce.

Fish
Salt & pepper
Tomatoes, sliced
Mayonnaise
Onions, diced
Bacon

Place fish, skin side down on foil rack. Spread mayonnaise, salt, pepper, and onions down length of fish. Put in cold oven, turn to broil. When preheat light goes off take fish out. Place bacon down length of fish. Put oven on 375* F. until bacon is done – about 30 minutes.

4 fillets of your favorite baking fish
1 bottle commercial lemon-pepper marinade
1 medium onion, sliced thin

Slice onions and lay 1/2 in bottom of casserole dish. Top with 1/2 fish fillets. Repeat. Pour marinade over fish and let sit for 30 minutes. Bake at 350* for an hour (covered).

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.

(serves 4)

2 tablespoon olive oil
1 small red onion, julienned
1 small fennel bulb, julienned
1 teaspoon minced garlic
1/2 cup white wine
1/2 cup fish stock (or bottled clam broth)
1 cup crushed tomatoes
1 teaspoon crushed Chile flakes
1 bay leaf
1 small zucchini, cut into thin strips
salt and pepper
4 red snapper fillets (4 oz each)
greens from tops of fennel bulbs

Heat a saute pan over medium heat. Add the oil, then the onion, fennel and garlic. Saute until just begins to wilt and get brown.

Add white wine, and allow to boil for about 1 minute to burn off the alcohol. Add the fish stock, tomatoes, chiles and bay leaf. Allow to return to a boil.

Trim the stem and blossom ends of the zucchini. Cut thin strips (from blossom to stem) to resemble very wide fettuccine. Add to boiling sauce.

Season fillets with salt and pepper. Lay on top of sauce and cover. Steam for 5-7 minutes depending on thickness of fish.

Place fillets in shallow bowl, dividing the sauce between the bowls. Garnish with fennel fronds. Makes four appetizer servings.

This can be done with any firm white fish (cod, bass, even marlin or swordfish). You can also serve this over a rice pilaf, cous cous or pasta as a main course.

This recipe contributed by the fine folks of Herring’s Outdoor Sports in Surf City North Carolina.

Red Snapper Cioppino

(serves 4)

2 talespoon olive oil
1 small red onion, julienned
1 small fennel bulb, julienned
1 teaspoon minced garlic
1/2 cup white wine
1/2 cup fish stock (or bottled clam broth)
1 cup crushed tomatoes
1 teaspoon crushed chile flakes
1 bay leaf
1 small zucchini, cut into thin strips
salt and pepper
4 red snapper fillets (4 oz each)
greens from tops of fennel bulbs

Heat a saute pan over medium heat. Add the oil, then the onion, fennel and garlic. Saute until just begins to wilt and get brown.

Add white wine, and allow to boil for about 1 minute to burn off the alcohol. Add the fish stock, tomatoes, chiles and bay leaf. Allow to return to a boil.

Trim the stem and blossom ends of the zucchini. Cut thin strips (from blossom to stem) to resemble very wide fettucini. Add to boiling sauce.

Season fillets with salt and pepper. Lay on top of sauce and cover. Steam for 5-7 minutes depending on thickness of fish.

Place fillets in shallow bowl, dividing the sauce between the bowls. Garnish with fennel fronds. Makes four appetizer servings.

This can be done with any firm white fish (cod, bass, even marlin or swordfish). You can also serve this over a rice pilaf, cous cous or pasta as a main course.

This recipe contributed by the fine folks of Herring’s Outdoor Sports in Surf City North Carolina home of the Fishing Kayaks Wilderness Systems

Snapper Recipes

If you are a lover of snapper, especially fresh snapper or any other type of snapper recipe then this is your place to visit often. Seafood Plus proudly brings to you these wonderful recipes which include snapper 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.