July 24, 2010

Grilled Catfish Mexicana

1/2 cup milk
1/2 tsp. ground cumin
1 1/2 lbs. catfish fillets, skin removed
2 T. olive oil
1 medium onion, finely chopped
1/2 cup. chopped green, yellow and red pepper
1/4 cup. fresh snipped cilantro leaves
1/4 tsp. salt
1/4 cup. fresh ground pepper
4 tsp. taco sauce or chunky salsa
lemon wedges, lime wedges

Combine milk and cumin in large, plastic,zip top food storage bag. Add fillets, turning to coat. Seal bag. Chill 1 hour. In 8 inch skillet, heat oil over medium heat. Reduce heat to low. Stir in onion, chopped pepper,
cilantro, salt and pepper. Simmer, uncovered for 1-2 minutes, or until chopped pepper is tender-crisp. Set aside. Drain milk mixture from fillets; discard. Cut four 14 x 12 inch sheets of heavy duty aluminum foil. Place
1 fillet on each sheet of foil. Top each fillet with one-fourth vegetable mixture and 1 teaspoon taco sauce.

Fold long sides of foil together in locked folds. Fold and crimp shorts ends; seal tightly. Place foil packs on grill grate. Grill, covered for 11-17 minutes, or until fish is firm and opaque. Garnish with lemon and lime wedges.

Rio Grande Blackened Catfish

1/2 tsp. red pepper
1 tsp. garlic salt
1 tsp. thyme
1/2 tsp. black pepper
1/2 lb. butter
juice of 1 lemon
Catfish fillets. 1/2 inch thick, 4-5 inches long
 fresh cilantro

Combine seasoning; mix well. Melt butter in skillet;set aside. Heat separate skillet as hot as possible. Stir lemon juice into melted butter skillet. Sprinkle fillets with seasoning mixture. Dip fillets in butter and drop in hot skillet. Cook  1-2 minutes, turn. There should be black crust on edge. If not, wait longer while the other side cooks. Serve with rice pilaf and tossed salad. Garnish with fresh cilantro.

Long Island Surf Steaks

1/4 cup. unsweetened ice tea mix
1 3/4 cups. ginger ale
Juice of 2 fresh lemons
1/2 T. black pepper
1/3 cup. light soy sauce
1 T. peeled, minced, ginger-root
1 handful minced fresh mint leaves, stems discarded

6-8 striped bass steaks
wasabi ( green horseradish sauce)
fresh parsley

Combine all marinade ingredients. Pour into zip lock top storage bags. Add steaks. Place in refrigerator for 4 to 6 hours, turning at least once. Place steaks on aluminum foil sprayed with nonstick cooking spray. Spread
thin layer of wasabi on top of each steak. Bake at 400F*. for 25 minutes. Broil steaks for a few minutes to lightly brown tops. Garnish with parsley.

Key lime Striper

2 lbs. striper fillets
1 tsp. salt
Dash of black pepper
1/4 cup. lime juice
3 T. butter, melted
Lime wedges

Skin fillets, remove and discard red meat. Cut remaining fish into serving size portions.Place fillets in single layer in baking dish. Sprinkle with salt and pepper. Pour lime juice over fish; Let stand 30 minutes, turning once. Remove fish,reserve juice. Place fish on well oiled broiler pan.Combine butter with juice; brush fish with mixture.
Sprinkle with paprika. Broil 4 inches from heat source 8-10 minutes or until fish flakes easily with fork.
Serve with lime wedges.

Joyce Holly
Tyler, Tx

Spicy Smoked White Bass

1 Qt. water
1/4 cup. salt
White bass fillets, skin on
Barbecue sauce
Cayenne pepper
1 T. tarragon

Dissolve salt in water, place fillets in brine;soak overnight. Rinse fillets, place on racks skin side down.
 Air dry 30 minutes. Brush with barbecue sauce; lightly sprinkle with cayenne pepper. Add tarragon to smoker water pan. Smoke 3 hours with charcoal pan half full, water pan two - thirds full.

Oriental Bass Steaks

2 lbs. bass steaks
1/4 cup. orange juice
1/4 cup. soy sauce
2 Tbsp. ketchup
2 Tbsp. oil
2 Tbsp. chopped parsley
1 Tbsp. lemon juice
1 clove garlic, finely chopped
1/2 tsp. oregano
1/2 tsp. pepper

Cut steaks into serving size portions. Place in a single layer in baking dish. Combine remaining ingredients.
Pour sauce over fish. Let stand for 30 minutes; turning once. Remove fish; reserve sauce for basting. Place
fish in well oiled, hinged wire grill. Cook 4 inches from moderately hot coals for 8 minutes. Baste with sauce. Turn; cook for 7-10 minutes or until fish flakes easily with fork.

Cousin of mine:
Betty Michael
West Virginia

Curried Egg Salad Sandwich

"Make egg salad night before for to enhance  flavors"
6 Lg. egg (only 2 yolks used)
2 Tbsp. reduced fat mayonnaise
2 Tbsp. water
1 1/2 tsp. hot or mild curry powder
1 celery stalk, thinly sliced (1/2 cup)
2 Tbsp. raisins
salt and pepper
4 whole wheat bread slices
1 medium tomato, sliced

Place eggs in a small saucepan and cover with cold water.
Heat over medium-high heat and bring to a boil.
Reduce the heat to low and gently simmer for 12 minutes.
Drain pan and refill with cold water.
When the eggs are cool to the touch, peel and cut in half.
Discard the yolks from 4 eggs.

Mix the mayonnaise and water together until smooth. Add the curry powder.
Add the celery and raisins. Toss well. 
Coarsely chop the egg whites and egg yolks
( this can be done with a knife or mash them with a fork). Add eggs to the mayonnaise mixture.
 Add salt and pepper to taste. Toss gently to combine.

Toast whole wheat bread. Spread egg salad on 2 slices. 
Cover with tomato slices and top with remaining 2 bread slices.
makes 2 servings

Barbecued Chicken Crescents Sandwich's

2 Lg, Crescents sliced in half
2 tsp. canola oil
1/2 lb. boneless, skinless chicken tenderloins
1/2 cup. barbecue sauce
2 medium red onions, sliced 
2 medium tomatoes, sliced
1 Tbsp. reduced fat oil and vinegar dressing

Toast open side of crescents,
Heat oil i nonstick skillet over medium-high heat. Add chicken and cook 3 minutes.
Lower heat to medium and turn chicken over. Spoon barbecue sauce over the cooked side.
Continue to cook 2 minutes. Spoon chicken and sauce on the crescents on the plates.
Sprinkle onions over chicken, place tomatoes, put tops on. makes 2 servings.

Herbed Goat Cheese and Chive Scramble

2 whole eggs
4 egg whites
1/4 cup. snipped chives
1 oz. herbed goat cheese,broken into pieces
Salt and freshly ground pepper
Olive oil spray
Mix whole eggs, egg whites, chives, and goat cheese together in a small bowl. Stir with a fork to blend in goat cheese. Ass salt and pepper to taste. Coat a medium size nonstick skillet with olive oil spray and place over medium- high heat. Add egg mixture to skillet and scramble 2 minutes, or until they are cooked to desired doneness. Spoon onto 2 plates.

makes 2 servings