All the seafood, fish and shellfish we could find!

Serves

What you need

     Speaking as someone who grew up spending summers at the seashore, I inherently knew what to do with a fresh caught fish.  I watched my dad open and clean shellfish and whole fish for as long as I can remember, and I learned how to do it myself as a pre-teen.  Although I do not much enjoy the art of fishing, the idea that there were any people who did not cook or eat fish was anathema to me.  Nevertheless, this summer someone asked me what to do with blue claw crabs, and was astounded when I showed them how to kill, clean and cook them. (in gravy!)

     So, it occurred to me that a short lesson in this "fishy buisiness" would be an appropriate way to start this section.  First up: Fish Terms.

**thanks to the Michigan Fish Producers for this consolidated information

FISH TERMS & TERMINOLOGY

How to
CLEANING
Clean raw fish in preparation for cooking in the following manner.
1. Remove the head and carefully fillet the fish with a sharp, long-bladed knife, cutting along the backbone, belly and around the tail to end up with two "sides" of fish.  2. Trim the fat along the top center of each fillet.  3. Trim fat along edges.
DRESSED/PAN DRESSED
Dressed fish have been scaled, gutted, and had gills removed. Head and fins are intact. A dressed fish is often cooked in one piece by baking, poaching, or barbecuing. A pan-dressed fish has head, tail and fins removed as well.
FAT CONTENT
Most white-fleshed fish have lean, mild meat. Dark-fleshed fish tend to be oilier and more strongly flavored. Lean fish may require more oil in a recipe or more basting than a fattier fish cooked by the same method. You may bake, broil or barbeque fish on a rack to allow fat to drip off.
FILLETED
Fillets are the boneless or "pinbone-in" sides of a fish, cut away from the backbone and removed in one piece. In some fish, there may be pinbones radiating at right angles from the backbone. When these are removed, the fillet is boneless.
GUTTED
Gutted fish are whole fish that have internal organs removed and sometimes scaled with head and fins intact. A gutted fish has a longer storage life than a fish stored just as it comes from the water, because entrails cause rapid spoilage.
HERBS AND SPICES
Good seasonings for whitefish include basil, bay leaves, celery salt, chervil, chives, dill, cinnamon, nutmeg, cayenne powder, garlic, fennel, curry, oregano, paprika, marjoram, rosemary, thyme, parsley, tarragon and saffron.
SAUCES
For fish, most commonly based with butter or margarine.
SEASONING
Whitefish are delicately flavored and delicious. Salt and a little butter, cream or lemon juice are all the seasoning you may want. Sauces used with whitefish include mushroom, amandine (almond), hollandaise, mild cheese sauces and white wine.
STEAKS
Steaks are cross-sections cut from dressed fish. They are generally 1 to 2 inches thick. Large fish such as salmon, grouper, halibut and mackerel are often steaked.
STORING
Fresh Fish: Never keep raw fish longer than three days in the refrigerator
Frozen Fish: Store frozen whitefish at 0 degrees F as follows: Maximum Quality: up to 3 months; Maximum Storage: up to 9 months

Serves a basic guide

What you need

    Fish and/or Shellfish can be incredibly easy to prepare, and it’s fast, too!  If you purchase frozen fillets, you’re always ready for a spur-of-the-moment fish dish.  From the Michigan Fish Producers Association, here are some handy tips and cooking methods to try.

FISH PREPARATION TIPS

How to
When Is It Done?
There are 3 simple ways to tell when your white fish fillets are fully cooked. First the flesh will be opaque. Second, when you insert a fork, the fish will pull apart into large flakes. Third, your fish will be “al dente” like spaghetti: slightly firm.  If it has gotten mushy or falls apart, its over done.  Always err on the side of underdone, since you can always add cooking time.  if you are cooking high-grade thick fillets like salmon, tuna, swordfish and the like, the optimal way to eat them is just about rare on the inside.  Thus, once you see the ends begin to curl, flip it and cook a few minutes more.
Thaw
If your recipe calls for thawed fillets, defrost them in the refrigerator overnight. You can also defrost under cold running water or place in a bowl of cold water (change water every 30 minutes). If planning to cook immediately, fillets may be defrosted in the microwave on Defrost setting (should be icy but pliable).
Store
Frozen fish can stay in the freezer about 6 months. Defrosted fillets can be wrapped in plastic wrap and stored well chilled (32 degrees) for up to 2 days before use. Keep them in the coldest part of your refrigerator. To make sure fillets stay cold enough, wrapped fillets can be packed in ice in the fridge.
Cook From Frozen
Any kind of seafood may be baked, broiled or microwaved from frozen. Cook fish right from the freezer, before it starts to drip moisture. Simply bake or broil the fish longer at a slightly lower temperature. An extra 10 minutes for each inch of thickness should suffice. (less if the fish is under an inch thick)
Bake
Any kind of seafood may be baked from frozen (see above) or thawed. Follow your recipe or bake at 350 degrees for 6-10 minutes per inch of thickest part of fillet.
Broil
Any kind of seafood may be broiled from frozen (see above) or thawed. Follow your recipe or broil about 4-5 inches from heat for 6-12 minutes per inch of thickest part of fillet.
Microwave
Although not personally recommended, fish fillets may be microwaved from frozen or thawed. Follow your recipe, or microwave frozen fillets for 4 minutes on High for each fillet. Cooking time will vary depending on thickness of fillet and oven model. Move to at least two spots in the microwave to ensure even cooking.
Sauté
Follow your recipe, or use seasoning flour and breading in a hot skillet. Keeping the skin on helps hold the fillet together. To pan sear, dredge fillets in seasoned flour first, then in egg and next in breading. Use the “10 minutes per inch of thickness” rule of thumb (unless its tuna, salmon or swordfish, in which case searing is best).
Grill
Follow your recipe or brush skin-on fillets lightly with oil and place on a clean and well-oiled grill (or in the case of a thin fillet of 1/2 inch or less, foil) 2-4 inches from heat. Grill should be preheated to Medium High (white coals). Cook about 5 minutes for each 1/2-inch thickness of fillet; add about 3 minutes for each additional 1/2 inch.
Deep Fry
Follow your recipe or dredge Great Lakes Whitefish fillets in seasoned flour then batter (cornmeal, flour, etc.). Fry in hot oil until golden brown. Note: pan sautéing suits Great Lakes Whitefish fillets better than deep frying.
Poach
Follow your recipe or place fillets in a seasoned liquid that has been brought to simmering, which means just below the boiling point. The liquid should at least cover the surface of the fillets. Timing is about 8 minutes per 1/2-inch thickness of fillet; add 2 minutes or so for each additional 1/2 inch of thickness.
Steam
Follow your recipe, or season fillets and set onto a perforated steamer in a covered saucepot or in a bamboo steamer. Be sure cover is tight. Timing is approximately 3 minutes for 1/2-inch thick fillet; add about 4 minutes for each additional 1/2 inch.
Plank
Pan dressed fish (see Glossary ) will require only 25-30 minutes to cook when planked. Fillets and steaks can also be planked.

Serves 4

What you need

Here’s a Fun Fish Fact: Great Lakes Whitefish contains more omega-3 fatty acids than pink and sockeye salmon.
This particular Chowder Recipe was originally made with Great Lakes Whitefish. Any flaky white fish will do, and for mine I used flounder fillets. It is filling & delicious for lunch, or for a complete dinner, enjoy it with crusty bread & authentic Sherry Pepper Sauce to garnish, along with a side of leafy green salad!  (The changes I made turning this into a healthy dish are noted by "**")

HEALTHY** & HEARTY WHITE FISH & CORN CHOWDER

How to
INGREDIENTS
2-8 oz. Great Lakes Whitefish fillets, thawed, skin removed
1 Pkg. frozen golden corn and/or mixed vegetables. 
1 Tbsp. ham, diced (may substitute bacon or sausage)
1 small onion, diced
3 medium potatoes, diced (**I used Red Potatoes w/ Skin)
1 tbsp. salt
1/8 tbsp. white or black pepper
1 cup water
1 qt. milk, scalded (**I used 2% Milk)
1/4 cup butter, softened  (**I used 1/2 Olive Oil, 1/2 butter)
1/4 cup flour, sifted
1 cup cream (**I used Fat Free Half & Half)
Smoky Hungarian Paprika and/or Bermuda Sherry Pepper Sauce for garnish.
INSTRUCTIONS
       Prepare a roux by heating oil & butter until melted, then whisk in flour all and stir quickly and continuously until thickened and golden in color. Reserve. 
     In a large heavy pot, add two tablespoons of EVOO and sauté ham (I used leftover cooke Italian Sausage) and onions together until onions are translucent, then add potatoes and simmer over high heat another 3 - 5 minutes with salt & pepper. 
     Reduce heat to medium and add water, simmer until potatoes are cooked al denté. When potatoes are almost done, add milk and heat through. 
     Whisk the roux into chowder and simmer over med heat until nicely thickened. 
Add the whole fish fillets & frozen veggies to simmering pot and cook just until fish is opaque and begins to break apart.  Add cream, stir and heat through without boiling. Adjust salt and pepper (milk & potatoes need a generous amount of salt). 
     Sprinkle individual bowls with Smoky Paprika & Sherry Pepper Sauce.  Enjoy

 

Serves 4 - 6

What you need
     This is one of my favorite recipes, as well as a favorite childhood memory, sitting around a table covered with newspaper, cracking open dozens of crabs.  Yes, we were a mess, but it was some of the most summer fun I can recall.  Now, I used my crock pot for this recipe, as it can brown the onions & peppers, and simmer.  But you can make it in any large dutch oven.  I also got the crabs already par-cooked, but if your's are live, even better because you can clean and season them yourself!
6 Blue Claw Crabs 
    (Steamed just until dead, then cleaned and coated with Old Bay Seasoning)
1 Pkg Chopped Peppers and Onions
4 cans fire roasted diced tomatoes
1/2 c. white wine
2 tbsp Italian Seasoning
1 tbsp granulated garlic
2 lbs white fish, such as Cod or Halibut
1 1/2 lbs of your favorite pasta (I prefer spaghetti, but we used Ziti this time)

BLUE CLAW CRABS & GRAVY OVER PASTA

How to
  In a large dutch oven or crock pot, sauté your chopped onions and peppers until they're well caramelized, then deglaze with the white wine.  Add the cleaned and seasoned crabs, tomatoes with juice, Italian seasoning and Garlic.  Simmer low, covered, for at least 2 hours.  You want the crabs to infuse the sauce with their flavor.  When just about done, add your white fish.  Any of your favorite is fine.  In fact, I confess that in a pinch, this time, I used Mrs. Pauls breaded fish filets (its all we had and the kids love them).  Cover and simmer about another 5 to 10 minutes.  Remove the crabs and let cool about 10 minutes so you are able to handle them with your hands.  Leave the sauce on simmer.
     Meanwhile, when you add the fish, bring your pasta water to a boil (don't forget to salt the water) and add the pasta, cooking according to package directions. Reserve some of the water, then drain and immediately place in a serving bowl with a few ladles of the fish sauce.  If you need to thin out your sauce, (I did because of the breaded fish!) use some of the reserved pasta water. 
        Serve your pasta, along with the fish sauce and crabs, and don't forget the newspaper and nut crackers!  Enjoy!!!

Serves 4 - 40

What you need
Very Fresh Fish

SEAFOOD, Fish & Shellfish

How to

   Here you will find a very wide assortment of fish and shellfish recipes, some can be recipes for a romantic dinner for 2, some can feed a crowd.  Maybe you will use some to do both.  
   Just remember that however you use them, be sure you are getting your fish from a reputable fish-monger, and that your fish does not smell fishey.  It should smell like the sea but not like a fish.  If it does, its old, don't buy it.  
   We want our recipes to be able to be eaten when the fish is just barely done.  You may choose to cook the fish longer if you like, but if its fresh, you will not need to, or want to. 
   So, we'll start off with shellfish, move on to whole fish fillets of all kinds, (baked, fried, grilled, etc...), then to fish combo dishes, with pasta, rice, polenta, stews & gumbos. Enjoy!

Serves 2 - 4

What you need
   I had the most wonderful dinner recently of Oil Poached Sea Bass, over Broccoli Rabe & Crispy Pork Belly, surrounded by a luscious, light & creamy Lemony Sauce.  I am going to try and recreate it here for you, along with a few technical hints along the way.
   Poaching fish is more of a technique than a specific recipe, as you can poach any type of fish, adjust the type of liquid you poach in, and change the seasonings you add to the liquid according to your own taste.  Poaching liquids can include almost anything including seasoned water, broths, wine and oils. In this recipe, we are going to look at a quick but gentle poach in lightly flavored Olive Oil so we preserve the fish's natural flavor and end up with a deeply flavored, healthy meal. The accompanying photo is of a dinner I had this week at Roots Bistro Gourmand in Bayshore.  There is no way I cannot duplicate this recipe exactly, as their Chef is a genius, but I will get you as close as possible to that beautiful dish.
   Before we get to recreating the recipe in the photo, you will need to adjust to the idea of dumping a bottle of half decent olive oil in to a pan, with fish and herbs, and then discarding it, because when you do, you will end up with a tender, moist fish with a delicate flavor and texture. If you are successful, it will be like no other recipe you have made. You barely need to touch it with a fork to see it flake in to pieces. Each bite yields perfectly cooked fish throughout, with subtle flavors pulled from the oil and herbs. See
www.mattikaarts.com for more on this technique and tips.

Oil poached fish recipe: (Serves 2)
1 lb Sea Bass (Salmon, Cod, Halibut, or any kind of fish you like)
3 - 4 c. Extra Virgin Olive Oil
1 tbsp Capers
2 bulbs of garlic
herbs of choice – rosemary, thyme, savory, oregano are all good choices
1 lg. Lemon

1) if you are using herbs – put the oil in a pan, big enough to hold the oil and the fish. The smaller the pan, the less oil you have to use. Put the herbs in the oil, along with a pinch of salt.
2) Heat the oil up till pretty hot – say 180F. Remove from the heat, and let cool back down to 120F or lower – say 30 minutes. This steeps the herbs in oil, adding flavor to it.
3) Pat the fish fillet dry. Cut in to two or 4 pieces, so you can handle it easily.
4) Heat the oil gently until it reaches 120F. Check with an instant read thermometer or candy thermometer.
5) Gently add the fish to the oil.
6) Keep the heat of the pan around 120F – move the pan on and off the heat as required to maintain a consistent temperature.
7) Depending on the thickness of the fish, they might take about 15 to 20 minutes to cook through.
     You can test the fish by carefully using a carving fork to try and flake the end of the fish. It should flake easily, and be just opaque all the way through.

Olive Oil Poached Sea Bass w/ Broccoli Rabe & Crispy Pork Belly

How to
BROCCOLI RABE & CRISPY PORK BELLY
Ingredients:
1 large bundle broccoli rabe, about 1 1/4 to 1 1/2 pounds
Salt
2 tablespoons extra-virgin olive oil
1/2 pound cured pork belly, 1 inch thick (You will need to go to your
butcher for this) cut into bite size pieces.
Directions:
     Trim ends of the broccoli rabe and cut into 3-inch pieces.
     Bring 2 inches water to a boil in a high sided skillet. Salt the water and add the broccoli rabe and simmer 10 minutes, drain & reserve.
    Return the skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add cured pork belly, fat side down, and sear the fat side of the belly until crispy, about 6 - 7 minutes.
     Add the broccoli rabe and stir to combine, cook about 2 minutes more.
For more on cured or curing pork belly, see:
http://www.epicurious.com/recipes/food/views/dan-barbers-pork-belly-232205#ixzz28KiLVWuZ .

ALTERNATIVELY,
For an easier version using Pancetta in place of Pork Belly, here is a version of
BROCCOLI RABE & PANCETTA from Food & Wine.com
Ingredients:
2 pounds broccoli rabe, cut into 2-inch lengths, thick stems discarded
2 tablespoons extra-virgin olive oil
4 ounces pancetta, sliced 1/8 inch thick and cut into 1-inch matchsticks
4 large garlic cloves, thinly sliced
Salt and freshly ground pepper
Directions:
1. In a saucepan, bring 2 quarts of salted water to a boil. Add the broccoli rabe and cook until just tender, about 5 minutes. Drain, shaking off the excess water.
2. Wipe out the saucepan. Add the olive oil and pancetta and cook over moderately low heat, stirring often, until the pancetta is golden, 8 to 10 minutes. Add the garlic and cook, stirring, until golden, about 3 minutes.
3.  Add the broccoli rabe, season with salt and pepper and cook over moderately
high heat until tender, 3 to 4 minutes. Transfer the broccoli rabe to a bowl and serve  (along with poached fish and sauce below). 

WHITE WINE LEMON SAUCE:
1 c. poaching oil (after fish is poached)
2 tbsp. flour
1/4 c. lemon juice
1 c. white wine
   1. In a medium saucepan heat about 1 cup of the poaching Oil over medium-low heat.
   2. Quickly wisk in about 2 tbsp of flour until no lumps remain, and cook about 3 or 4 minutes to allow the flour cook out and the oil will begin to thicken slightly.
   3. Wisk in 1/4 c. lemon juice and 1 c. dry white wine. Cook about 5 minutes more. This should give you a beautiful silky sauce with the flavor of the poached fish oil.

Serves 4 - 6

What you need
      Here's a dish you can make summer or winter; simple, quick and easy, light yet satisfying.  Its so delicious, you can use it as part of your Christmas Eve spread, but I threw it together this weekend with a couscous salad for a perfect end of summer meal. You can't go wrong with this one. 

2 1/2 to 3 lbs Cod, cut into approx 4 x 2" servings
1/3 c. light mayonnaise
1/2 c. melted butter
1/4 c. light oil
1 teaspoon each Salt & Pepper
2 teaspoons Herbs de Provence
About a half bag of your favorite chips, crushed.
         (Kettle Chips work best - we used Jalapeno flavor)
2 c.  panko crumbs

Crunchy Baked Cod

How to
Pre-heat your oven to 450 - 500 degrees

In a medium bowl wisk together mayonnaise, melted butter, oil, salt, pepper & herbs until well blended.
In another medium bowl, mix together panko crumbs and crushed potato chips.
Dip the fish in the mayo mixture first, then into the crumb/chip mixture, pressing until crumbs stick, then place carefully on a greased cookie sheet.  Continue with all the fish pieces.  Sprinkle any remaining crumbs atop the fish.
Bake on high heat, 450 to 500 degrees, depending on your oven, 10 to 15 minutes, until fish flakes easily. 

To make the Couscous Salad: 
Cook your favorite couscous according to package directions.  I used parmesan flavor.
In a large bowl mix 1 bag arugula; 2 large beefsteak or ugly tomatoes, chopped; 1 large zucchini, sliced thin; 1 large handful of seedless red grapes, sliced in half; 1/4 c. extra virgin olive oil, sea salt and fresh ground pepper.  Fluff the couscous with a fork and add the warm couscous to the vegetables.  Garnish as you see fit.  Enjoy.

Serves 2

What you need
   SOFT SHELL CRABS.  I know, I have to help you with them.  But for me, they're like the liver of the seafood world.  Really, I'll eat just about anything. But I do not get the appeal of these little creatures still in their shell.  Why not just let them grow up and take out the meat then?  Ok, ok, my friends love 'em, my husband loves 'em, so we are going to find you the best way to have them, whether I like it or not!!!   This recipe will feature the crabs sauteed, and in a sauce, the next will show you them panfried.   

Description:
This is a two-part cooking process in which you brown the crabs first in olive oil, remove them to oven, and then make a sauce.  (well you didn't think I was going to make it easy for you, did you?) Cooking time is about 20 minutes.

Part One
:
4 soft-shell crabs, cleaned by your fish market
4 Tbsp. flour
1/3 to 1/2 cup of olive oil (depends on size of pan)
Sprinkle of kosher salt
Fresh Ground black pepper

For the Sauce:
5 Tbsp. unsalted butter
1 tsp. of capers
1/8 cup of olive oil
1/2 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce or to taste
1 lemon
1/3 cup dry white wine
Small handful of fresh chives to snip over the crabs

Soft Shell Crabs

How to
   Get two soft-shell crabs per person. Have the fishmonger clean them for you shortly before you are going to make them. Pat them dry. Preheat the oven to 200 degrees. Put 1/2 cup of olive oil into a large skillet. Heat oil until it is hot. Dredge each crab in the flour which you've spread out on a dinner plate. Shake each crab well in turn, and put them quickly into the pan, bottom side down. You should hear a sizzle when they go into the oil. Cook on medium high heat until the crabs turn red. It takes about 6 minutes. By then it should be brown on the bottom. Turn the crabs over, and cook for another 2 minutes or so. You want the crabs golden brown and crispy on each side. Remove them to an ovenproof plate. Sprinkle with a dash of kosher salt and a grind of fresh black pepper. Place the platter in oven to keep warm. Discard the oil in the pan, then reuse the skillet.

   Now you make the sauce. Into a fresh pan, place 5 tbsp. butter and 1/8 cup olive oil. Heat on medium until melted. Add 1 tsp. of capers and stir with wooden spoon. At least that's what I prefer! Add 1/2 tsp. of Worcestershire sauce, a dash or so of Tabasco sauce, and 1/3 cup dry white wine. Let that all come together. Take your soft-shell crabs out of the oven and put them into the sauce. Spoon it over them well so that they really take a swim in the sauce as it thickens more. Put at least half of the juice of the lemon in then and stir it well. Then snip the fresh chives all over the top of the crabs and sauce for garnish. Baste the crabs again before you take them out and then serve immediately, with the extra lemon slices and a glass of wine. Lots of wine!

(Thank you Cheryl Carlesimo at The Huffington Post for recipe and photo)

Serves 2

What you need
   It's very easy to mess up this relatively simple dish (Ha, you're telling me!), but when they're done properly I hear they are just fabulous.  But at diannesdishes.com, she will show us the way. Hint #1, get them fresh and get your fishmonger to clean them.  Hint #2, season and cook them properly.  Ok, then here we go:

Extra virgin olive oil (just enough to coat the bottom of the pan)
4 Soft shelled crabs, cleaned
2 eggs, beaten
1 cup of unbleached all purpose flour
1-2 tablespoons of Old Bay Seasoning (Note: Use less if spicy isn't your thing.)
Sea salt
Finely ground black pepper

Panfried Softshell Crabs

How to
In a large skillet over medium heat heat olive oil until hot.
While oil is heating get started on your crabs.
Beat two eggs together in a dish and set aside.
Mix together flour and Old Bary seasoning on a plate. Set aside
Sprinkle cleaned crab with sea salt and black pepper and then dip in to beaten egg
Take crab from the egg mixture and dip one side into the flour
Make sure both sides are covered well by picking it up and inspecting both sides
When oil is HOT place crab bottom side down and fry for 2-3 minutes
Once bottoms are lightly browned flip the crab over and fry the other side for 1-2 minutes.
Just as when you steam crabs they'll turn red and you can see it through the cooked "batter" when they're done. Remove from the oil and let drain on a paper towel lined plate for a couple of minutes and then serve.

Serves 4

What you need
     Shrimp & Grits are one of my personal favorite recipes.  Old-school Southern cooks prepare grits with an abundance of butter and cheddar.  In this recipe, the Grace Parisi at Food & Wine Magazine makes the dish less heavy, by cutting back on the cheese, dropping the butter altogether** and adding spinach.

3/4 cup quick-cooking grits
Salt and freshly ground black pepper
2 ounces sharp white cheddar cheese, shredded (3/4 cup)
1 1/2 cups baby spinach, coarsely chopped
1/4 cup snipped chives
1/4 cup canola oil
2 large garlic cloves, thinly sliced
1 pound shelled and deveined medium shrimp
1/2 teaspoon hot paprika
1/4 cup dry white wine

**Personally, I think the butter is necessary to smooth out the grits, especially since you are cooking them with water instead of milk.  I would add just a tablespoon or so when you add the cheese to highlight the creaminess of the grits, or more to taste.  You also do not want them to get too thick, so wisk in a 1/4 c. of milk at a time until you have the desired consistency if you find your grits are too hard.

SMOKY SHRIMP & GRITS

How to
     1. In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like, about 7 minutes. Season with salt and black pepper and stir in the cheddar cheese, baby spinach and chives; stir until the cheese is melted and the spinach is wilted. Cover the grits and keep warm.
     2. In a large skillet, heat the canola oil with the garlic over high heat until fragrant, about 30 seconds. Add the shrimp and paprika, season with salt and black pepper and cook until the shrimp are opaque, about 2 minutes. Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.
     3. Spoon the grits into bowls, top with the shrimp and sauce; serve.

Serves 4

What you need
INITIALLY I FOUND THIS DELICIOUS MAIN COURSE SALAD AT THE FOOD NETWORK SITE. HOWEVER IT NEEDED MODIFICATION AS I FOUND IT TOO ACIDIC, AND I THINK MINT BELONGS IN ICED TEA, NOT SALAD! HERE IS WHAT I ENDED UP WITH, AND IT IS EXCELLENT AND LIGHT.  But thank you Ina Garten for the idea.  To do it her way, add mint and radiches.

Kosher salt
1/2 cup orzo
4 cups spinach, thinly sliced
1 cucumber, peeled, seeded and sliced thinly
1/2 red onion (or vidalia if possible), quartered and thinly sliced
1/4 cup pitted oil-cured olives, chopped
1 cup arugula, chopped
1/2 cup packed fresh parsley, chopped
1/4 cup fresh lemon juice
1/3 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 pound medium shrimp, peeled and deveined
1/2 cup crumbled feta cheese

Shrimp & Orzo Salad (without mint)

How to
  1. Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
  2. Meanwhile, toss the spinach, cucumber, onion, olives, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
  3. Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
  4. Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.

Serves 4

What you need
   From the Gourmet Connection, my adaptation of these quick and easy weeknight crab cakes feature lime as a predominant flavor, but not as much as originally intended.  The panko crumbs and as the binding agents, give the recipe has a bit of an Asian flair. The Italian salad dressing mix packs a lot of flavor without overwhelming the zesty lime, and the cool dipping sauce complements the crab cakes nicely. And, yes, you can bake them in a very hot (450 degrees) oven instead of pan frying.

For the crab cakes:
1 8 oz. can jumbo lump crabmeat, drained, flaked lightly
1 tablespoon Dijon-style mustard
1/3 cup mayonnaise
2 teaspoons Italian dressing mix or comparable seasoning blend
Juice of 1/2 medium lime, divided
2 tablespoons chopped scallions
1-1/4 cups panko crumbs
2 tablespoons vegetable oil

For the dipping sauce:
2 tablespoons sour cream
2 tablespoons mayonnaise
Zest of 1 lime

Weeknight Lime Crabcakes

How to

Combine mustard, mayonnaise, Italian dressing mix and 1 tablespoons lime juice in medium bowl until well blended. Add crabmeat, panko crumbs and scallions and mix gently.

To form each crab cake, gently pack some of the crab mixture into a 1/3 cup measure that has been sprayed with nonstick cooking spray. Turn upside down and tap until the formed crab cake comes out. Using your hands, firm up the crab cake and place each on a flat plate. Refrigerate for 30 minutes to one hour.

In the meantime, combine the sour cream, mayonnaise, lime zest and remaining 1-1/2 tablespoons lime juice in a small bowl. Stir until well blended and set aside.

Heat 2 tablespoons of the oil in a non-stick skillet over a medium heat. Add the crab cakes in a single layer and cook for about 3 minutes on each side, until lightly browned. Transfer to a platter and keep warm.

Serve over a mixed greens salad.

Serves 4

What you need

You really can't get a recipe easier than this.  If you can't find plain garlic juice, use the minced garlic in the jar along with the juice from that. 

  • 6 pounds clams in shells
  • 1 3-ounce bottle garlic juice
  • 3/4 pound butter

Depending on how you serve this you will also need either of:
1 lb box pasta
1 lb cooked rice
1 loaf thick sliced country bread drizzled with olive oil. 

Roasted Baby Clams & Garlic Butter

How to

Melt butter and add garlic juice. Stir and keep warm over low heat. Wash clams thoroughly under cold running water to remove any foreign particles. Arrange on a baking sheet. Roast clams at 450 degrees F for 15 minutes or until clams open. Serve hot in the shell with garlic butter
Or, serve over pasta, rice, or with nice thick slices of country bread to soak up the juices.

Serves 4

What you need
      This simple recipe, adapted from eatingwell.com, of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which is available at well-stocked supermarkets and Asian-foods stores. We call for red curry paste but use whatever type you prefer. This recipe also works with about 4 pounds of mussels. Serve with crusty bread to soak up any leftover sauce.

  • 5 pounds littleneck, manila or other small clams
  • 1 14-ounce can “lite” coconut milk
  • 1/3 cup lime juice, plus lime wedges for serving
  • 1/3 cup dry white wine
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons Thai red curry paste, or to taste
  • 1 tablespoon minced garlic
  • 1 tablespoon fish sauce (see Note)
  • 2 cups coarsely chopped fresh cilantro
  • Red Curry Clams

    How to
    1. Wash clams thoroughly to remove any grit.
    2. Bring coconut milk, lime juice, wine, brown sugar, curry paste, garlic and fish sauce to a boil in a Dutch oven or other large pot, stirring occasionally. Add the clams, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the clams are open, 7 to 10 minutes. (Discard any unopened clams.)
    3. Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in deep bowls with lime wedges for squeezing.

    Tips & Notes

    • Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.

    Serves 4

    What you need
    Here is a light summer dish that you can make inside or on the grill (in a pan, of course).  This recipe was adapted from The Barcelona Cookbook: A Celebration of Food, Wine & Life. The Spanish Clams With Chorizo, is a simple but delicious dish with just 6 ingredients. When cooking this at home, remove the clams from the pan as they open, so they don’t get overcooked.

    24 littleneck, Vongele or Manila clams 
    Two 4-inch-long links smoked Spanish chorizo sausage
            (If you cannot find chorizo, you may substitute any hot
             sausage, casing removed, and crumbled). 
    2 Tbsp olive oil 
    3 cloves garlic, very thinly sliced 
    2 cups dry white wine 
    Leaves from 5 springs fresh thyme, coarsely chopped
    Salt and Fresh Ground Black Pepper to taste.

    Spanish Clams with Chorizo

    How to
    Scrub the clams under cold running wate, then drain and dry.
    Slice the chorizo lengthwise in half, then in half again, then cut across the sausage into pieces about 1/2 inch wide. 
    Heat a large saute pan over medium-high heat, add the olive oil, and sear the chorizo for about 3 min, or until nicely browned.
    Add the garlic and cook for about 1 min, then quickly add the clams, wine and thyme.  Shake the pan carefully to distribute the flavors, cover and cook for 7 to 8 min, or until all the clams have opened. If many of the clams have opened, take them out and reserve until the rest have opened. (discard any that do not open after about 10 minutes)
    Using tongs or a slotted spoon, remove the clams from the pan and divide evenly among 4 shallow serving bowls or put in on large bowl.
    Turn the heat to high and cook the sauce for another 4 to 5 min, or until slightly reduced and thickened. 
    Pour the sauce and sausage slices over the clams and serve hot, along with some baguette or crusty bread to soak up the rest of the sauce you will want to eat!

    Serves 2

    What you need
    Prince Edward Island may account for a healthy share of the world's mussel production, but this recipe takes those mollusks farther south for a Latin American preparation that combines chorizo, chiles and beer.  I added a few lbs of little neck clams to balance the flavors.  With the chorizo & chilies, it could take it!

  • 1/3 cup diced Spanish chorizo, (see Shopping Tip)
  • 1 medium onion, diced
  • 1 small plum tomato, diced
  • 2 tablespoons chopped canned green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • 1 cup beer, preferably dark Mexican beer, like Negra Modelo
  • 2 pounds mussels, scrubbed and debearded if necessary (see Tip)
  • 2 pounds little neck clams, scrubbed clean of sand and grit
  • 1/4 cup chopped fresh cilantro
  • Mussels & Clams South of 2 Borders

    How to
    1. Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.
    2. Stir in clams first, then 3 - 5 minutes later stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce.
    • Shopping Tip: For this recipe we use fully cooked Spanish-style chorizo—spicy pork sausage seasoned with smoked paprika and chile—recognizable for its characteristic red color. Find it near other cured sausages in well-stocked supermarkets, specialty-food stores or online at tienda.com. If you like a milder broth, just use a regular hot italian sausage, and a lighter beer.
    • Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard).

    Serves 2

    What you need
    *Here is a quick one from Rachel Ray:
    10 Large Sea Scallops
    5 tbsp butter
    1 large lemon, peeled, (4 segments chopped and the other half juiced)
    2 tbsp capers, drained
    2 tbsp chopped parsley.

    Lemon Caper Scallops

    How to
    Season Scallops with salt and pepper. In a large hot skillet melt 1 tbsp butter over medium-high heat.  Add scallops an cook until just golden - about 2-3 minutes on each side.  Transfer to warm plate. 
    Add remaining butter and ligltly brown, add remaining ingredients, season (or spice with red pepper flakes to taste) and spoon over scallops.
    This is a perfect protein to serve over a parmesan couscous or even 90 second basmati rice.

    Serves 6

    What you need
         Another quickie this time adapted from one of Rachael Ray's super fast recipe's, this one is almost too easy.  Now, its almost like a 5 minute shrimp scampi, but with pasta:
  • 2 tablespoons extra virgin olive oil, 2 turns of the pan
  • 4 cloves garlic, finely minced
  • 1/2 teaspoon crushed red pepper flakes (more or less to taste)
  • 24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
  • 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
  • 1 lemon, zested and juiced
  • 2 tablespoons chopped parsley leaves, a handful
  • 1 1lb box angel hair pasta cooked according to directions, reserving about 2 c. pasta water.
  • Garlic Shrimp *adapted from Rachael Ray

    How to

    Heat a large skillet over medium high heat. Add extra-virgin olive oil , 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley and remove shrimp to a platter to keep warm.  Toss drained pasta in pan with lemon, garlic, pepper drippings and stir, adding as much of the pasta water as you need to get the consistency you want.  Not too thick, because its angel hair and you don't want to over-condition it! Cook about a minute more, then toss all into a large serving bowl and enjoy. 

    Serves 6*

    What you need

    This is an example of anther marinade, used to give the grilled shrimp extraordinary flavor. 

    1/2 cup olive oil
    1/2 cup finely chopped fresh basil
    4 garlic cloves, crushed
    2 tablespoons white wine vinegar
    1 tablespoon Worcestershire sauce
    1 1/2 teaspoons hot pepper sauce
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper

    36 uncooked large shrimp, peeled, deveined (about 2 pounds)*

    Although this recipe claims to serve 6, unless you are using Tiger Prawns or some super jumbo shrimp, I wouldn't serve it to more than 4 unless you are using it as an appetizer.  (Remember, shrimp shrink when they are cooked)

    Spicy Grilled Shrimp

    How to
    Whisk first 8 ingredients in small bowl.
    Thread  6 shrimp onto each of six 10- to 12-inch-long metal skewers.**  Place skewers in 15x10x2-inch glass baking dish. Spoon all but 1/4 cup marinade over shrimp; turn to coat.
    Cover and chill shrimp and reserved 1/4 cup marinade at least 30 minutes and up to 2 hours.
    Prepare barbecue (medium-high heat). Grill shrimp with some marinade still clinging until just opaque in center, about 2 1/2 minutes per side. Arrange skewers on platter.
    Spoon reserved 1/4 cup marinade over and serve, or use as a dipping sauce.

    **If you are not using skewers, you can place the shrimp in a wire mesh grill pan and serve them on a platter or over rice or pasta.
     

    Serves 4

    What you need

       Risotto is one of my favorite dishes (you will probably see it often if you browse through this website).  I love its creamy taste, and how you can combine it with almost anything and have a completely different.  (you can even make patties the next day and fry them)  I don't believe it should be cooked too far towards "al dente," only just enough so you can still taste the individual grains.  After all, the whole point is the creaminess of it.  
       This one makes a wonderful one-dish meal that is both satisfying and light at the same time. As you know, we use arborio rice, a short grain rice where each grain has a soft starch exterior and a firm starch center. As the rice cooks, that soft exterior breaks down to create the rich, creamy texture that makes risotto such a delicious, soul-satisfying treat.

  • 5 cups low-sodium chicken broth (or more if needed)
  • 1/2 cup dry white wine
  • 4 saffron threads (optional, if you don't have them, add a bit of hot paprika or a dash of cajun seasoning)
  • 1/4 cup olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, chopped
  • 3/4 lb large shrimp, peeled and deveined
  • 1-1/2 cups arborio rice
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1/4 cup frozen peas, defrosted (uncooked)
  • 2 tablespoons fresh parsley, chopped
  • Shrimp Risotto

    How to

       Combine the chicken broth, wine and saffron threads in a saucepan and bring to a simmer over medium heat. Reduce the heat to medium-low.
       In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 2 minutes. Add the garlic and sauté 1/2 minute longer. Add the shrimp and sauté until they are just pink and barely opaque, 2 to 3 minutes. (they will cook a bit more in the hot risotto when you put them in). Work in two batches to avoid overcrowding the pan if necessary. Use tongs to transfer the shrimp to a small bowl, leaving as much of the olive oil mixture in the pan as possible. Set aside.
       Keeping the heat on medium, add the rice to the pan and stir to coat with the oil. Cook for 1 minute, then add 1/2 cup (or more, its ok!) of the simmering broth. Continue cooking, stirring constantly, until the broth has been completely absorbed. Keep adding broth in  increments, allowing each addition to be absorbed before adding more (I believe if you do this in thirds, your risotto will be perfect). You'll need to stir continually while the risotto cooks and season to taste with salt and pepper as you go along. 
       Cooking time is approximately 18 to 20 minutes, but start tasting after 15 minutes and stop adding broth when you're happy with the texture. Remember that unlike most other varieties of rice, arborio should be a little bit firm to the bite, but only a bit.
       Stir in the butter, peas and parsley, then gently mix in most of the shrimp along with any juices that may have accumulated in the bowl. Serve immediately, with a few shrimp on top of each serving.

    Serves 4

    What you need
    Now, don't be put off by the list of ingredients.  This is easier than you think.  Although the recipe originally calls for crawfish, that may not be so easy to find for everyone.  Its simple enough to substitute medium sized shrimp in this recipe.  And don't be afraid to add extra.  The sauce is too good not to eat it all!!
       
  • 1 stick butter
  • 3/4 cup all-purpose flour
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 cup diced celery
  • 1 clove garlic, minced
  • 2 cups diced yellow onion
  • 1/2 cup chopped bacon
  • 1/4 cup chopped parsley leaves
  • 1 cup beer
  • 4 cups clam juice
  • 1 bay leaf
  • 1 tablespoon Cajun seasoning
  • 1/4 teaspoon white pepper
  • 1 pinch cayenne
  • 1 cup half-and-half
  • 1 pound precooked crawfish, or raw shrimp  (or both)
  • Cooked rice, for serving
  • Crawfish (or Shrimp) Etouffee'

    How to
    In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice

    Serves 4

    What you need

       I can tell you this recipe is delicious because I've made it.  Everyone, even the kids love it.  So many people start off with that tiring "I don't like catfish" nonsense, but they eat flounder, sole sea bass.  Catfish are, for the most part, no long caught wild in the mud.  They are farmed in nice clean water with lots of other friendly catfish, so they do not have that muddy taste any longer.  Try them, you'll see.  The firm white fish is tasty and flaky.  It holds up to baking, frying and grilling much like tuna, but has a mild taste, more like cod or haddock. 

    • 4 medium-sized catfish fillets (about 1 to 1-1/4 lbs)
    • 1 egg, lightly beaten
    • 1 tablepoon milk
    • 3 cups potato chips (about 1/2 of a 9-ounce bag), finely crushed
    • Juice of 1/2 lemon

    Chip Crusted Catfish

    How to

       Preheat the oven to 450°F. Spray a baking sheet with nonstick coating.
       Beat the egg and milk together in a shallow dish. Place the chips in a plastic bag and crush them with a rolling pin, then spread them in a thin layer on a sheet of waxed paper.
       Dip both sides of each catfish fillet in the egg mixture, then in the chip crumbs, and place in a single layer on the prepared baking sheet.
       Bake for 10 to 12 minutes, until the fish is opaque and cooked through. Time will depend on the thickness of the fillets.
       Plate the fillets, drizzle with fresh lemon juice and serve with our Dilly Tartar Sauce.  Or serve them on a sandwich roll or po' boy with lettuce tomato & bacon, or put it on top of a crisp green salad, or go all the way and cover it with the ettouffee sauce (recipe above)!

    *When I cook my fish inside, I always bake it like this.  If its firm and can handle it, I turn it halfway through so I'm sure to get it crispy on both sides.  But you can also do this recipe on the grill, crumbs and all, just be sure your grill is oiled well. 


    photo & recipe: mygourmetconnection.com

    Serves 4

    What you need
       This quick and easy recipe for spicy oven baked fish and chips is not only simple to prepare, it's healthier for you because its not fried.  You can adjust the spicy coating on the fish to taste, and it lends plenty of flavor and crunch.  We'll use a store-bought creole seasoning blend and an all-natural corn flour fish fry coating (both from Zatarain's - see recipe notes below) to make this an easy weeknight meal.
     
    *  1 1/2 - 2 lbs mild white fish fillet, like sole, flounder, cod..., about 1/2-inch thick
  • 1 egg
  • 2 tablespoons milk
  • 2 cups all-natural fish fry coating (or corn flour - see notes)
  • 1 to 2 tablespoons Creole spice blend (see notes)
  • 3 large baking potatoes, cut lenghtwise into 1/2-inch diameter fries
  • Salt and freshly ground black pepper
  • Vegetable oil
  • Vegetable cooking spray
  • For the Creole ketchup:

  • 1/2 cup bottled ketchup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon Creole spice blend (or more to taste)
  • **The Fish Fri is simply an all-natural corn flour. It has a fine texture and very mild corn flavor, perfect for producing a crispy coating for fish without overpowering the flavor.  You can find it in most supermarkets.  If all else fails, you can put some corn meal in a blender or food processor and blend it a few seconds. 

    Fish & Chips, oven baked

    How to

       Preheat the oven to 450°F. Coat two cookie sheets with nonstick spray.
       In a large bowl, toss the potatoes with salt and pepper and a drizzle of vegetable oil. Spread them in a single layer on one of the cookie sheets and bake until tender in the center and browned and crispy on the outside, about 20 to 30 minutes. Be sure to turn them once or twice for even browning.
       While the fries bake, cut the fish fillets into 4 (or more depending on how much fish you bought) serving pieces. I like to use smaller pieces as it makes them easier to handle, and each serving is 2 or 3 pieces. Rinse and pat dry. Place the fish fry coating in a pie plate or shallow bowl. Whisk the egg and milk together in another pie plate.
       Dip each piece of fish into the fry coating, shake off the excess and set aside on a plate. Next, dip each piece in the egg-milk mixture, then in the fry coating again, pressing lightly with a fork to be sure the coating adheres.
       Place the fish fillets on the second cookie sheet and spray them lightly with the vegetable cooking spray (or drizzle with olive oil if you prefer. Gently turn them with tongs and spray the other side. Bake for 6 to 8 minutes or until the fish flakes easily with a fork.
        Mix the ketchup, vinegar and Creole spice blend together and place in a small serving bowl. Plate each piece of fish with a portion of fries and put the ketchup on the table for sharing.

    Serves 4

    What you need

        A very healthy recipe but some may fnd it a bit too sweet. In that case, add 1 tblsp of vinegar in the sauce to add a tang.

    4-6 salmon fillets, about 6 oz (170 g) each
    Salt and freshly ground pepper to taste
    2 Tbs (30 ml) lemon juice
    For the sauce:

    • 3/4 cup (180 ml) orange juice
    • 1 tsp (5 ml) finely chopped fresh ginger
    • 1 scallion, white part only, finely chopped
    • 1/4 cup (60 ml) extra-virgin olive oil
    • 2 Tbs (30 ml) lemon juice
    • 1 Tbs (15 ml) honey
    • 1 Tbs (15 ml) green peppercorns (optional)
    • 1 tsp (5 ml) soy sauce
    • 1 tsp (5 ml) sesame oil
    • Salt and freshly ground pepper to taste

    For the garnish:

    • 1 orange, peeled
    • 1 lime, peeled
    • 1 grapefruit, peeled

    Salmon in Orange Sauce

    How to

    Sprinkle the salmon fillets with salt and pepper and place skin side down in a lightly greased baking dish.
    Drizzle with the lemon juice and cover the dish tightly with aluminum foil.
    Bake in a preheated oven until firm, 8 to 10 minutes at 400F (200C)
    Meanwhile boil the orange juice, ginger, and scallion in a small saucepan over medium heat until the sauce is reduced to about 1/4 cup (60 ml).
    Pour in the remaining sauce ingredients and whisk thoroughly.
    Cut sections from the orange, lime, and grapefruit into thin slices
    Spoon the sauce over the salmon fillets and garnish with the citrus sections.

    Serves 4 (or as much salmon as you buy)

    What you need
       You are going to love this one, especially if you are a salmon lover.  Three ways to serve one salmon.  You can even make all the sauces and serve them on the side, and let your guests pick.  Oh, and if you don't like salmon, just use another fish.  Here: sea bass, catfish, sole or haddock would be fine. And, of course, you can do this outside on the grill just remember it will cook fast and only turn it once.

    For the salmon:
    4 1-inch thick pieces salmon fillet, about 5 ounces each (1-1/4 lbs).  For best results, ask your fish monger for pieces of uniform thickness and have him remove the skin.

    For the toppings:

    Orange-Bourbon Glaze (pictured)
    3/4 cup orange marmalade
    1/3 cup bourbon or whiskey
    Pinch of cayenne
    1/2 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1 tablespoon butter
    Combine the orange marmalade, bourbon, cayenne, salt and pepper in a small saucepan and bring to a boil. Reduce the heat to medium and simmer for 5 to 7 minutes, or until thickened to a glaze consistency. Remove from the heat, stir in the butter and allow to cool.

    Red Wine and Blackberry Glaze
    2/3 cup seedless blackberry preserves
    1/4 cup hearty red wine (Cabernet Sauvignon or Zinfandel)
    2 teaspoons extra virgin olive oil
    1/2 clove garlic, very finely chopped
    1/2 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    H
    eat the olive oil in a small saucepan over medium heat. Add the garlic and cook until soft, about 1 minute. Add the blackberry preserves, wine, salt and pepper. Increase the heat and bring the mixture to a boil, then turn back to medium and simmer for about 6 minutes, or until the mixture thickens to a glaze consistency. Remove from the heat and allow to cool.

    Cumin-Scented Crust
    2 teaspoons raw sugar (Demerara or Turbinado)
    1 tablespoon mayonnaise
    1 teaspoon ground cumin
    1 teaspoon celery seed
    1/2 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    Combine all ingredients in a small bowl and mix.

    Oven Roasted Salmon 3 Ways

    How to

    Cooking the Salmon
       Preheat the oven to 425°. Place the salmon on a foil-lined baking sheet sprayed with non-stick coating to prevent sticking.
       
    Using about 1/2 of the glaze of choice, spread evenly over one side of each piece of fish. Roast for about 3 minutes, remove from the oven and carefully turn each piece of fish with a pair of tongs. Return to the oven for 3 to 4 minutes longer (for medium), or until the fish reaches the desired doneness.

    Special Note: glazes adapted from mygourmet connection.com

    Serves 4

    What you need
         Give white fish a lift with tangy lemon, herbs & Parmesan cheese.  This is the perfect recipe for a Chilean Sea Bass.  The very light coating of crumbs will enhance the taste and the silkiness of the fish as it flakes when you eat it.  A splash of dry white wine along with the butter added to the pan when you take it out of the oven, just before you serve it is the perfect finishing touch.  (This is not a make ahead dish)

     1/2 c. breadcrumbs
  • grated zest of 1 lemon
  • 1/4 c. grated Parmesan
  • 2 tbsp chopped parsley
  • salt and pepper
  • 4 skinless fillets of firm white fish
  • 1/4 stick butter
  • juice of 1 lemon
  • 1/4 c. dry white wine.
  • Lemon, Herb & Parmesan Crusted Fish

    How to
    1. Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
    2. Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

    Recipe from Good Food magazine, June 2003.

    Serves 4 - 6

    What you need
    2 - 3 large Haddock filets (about 1 1/2 lbs), each cut into thirds
    1/4 c. dijon mustard
    1/4 c. light mayonnaise
    1/2 tsp lemon juice
    1/4 tsp granulated garlic powder
    1/2 tsp oregano
    1 tsp each salt and pepper
    Dash of hot sauce (if you choose)
    3 cups Seasoned Panko Crumbs*

    *If you can't find seasoned panko, you can season the crumbs yourself with salt, pepper and Italian seasoning mix, and combine well.
     

    BAKED HADDOCK

    How to
    Preheat oven to 450 degrees
    Cut up Haddock filets, and pat dry.
    Place all filets in Jumbo Ziploc plastic bag
    In a small bowl, mix remaining ingredients, except panko and pour, or scrape with plastic spatula into the plastic bag.  Seal, removing as much air as possible, and smoosh around from the outside until all fish are coated.
    Place panko with seasoning in a small bowl, then take each piece out and dip it in the panko until fully coated.  Alternatively, you can put the panko in a separate plastic bag and add the fish a few at a time and "shake & bake."  
    Place each piece on an oiled or Pam'd baking sheet, drizzle the fish with olive oil and bake 12 - 15 minutes, just until flakey and crumbs are lightly browned.   
    That's it, done!  Serve on a platter with some quartered lemon wedges and a mixed greeens salad, and you have the perfect, low calorie dinner that's even fit for company. 

    Note: you can use this recipe with any white flaky fish, like a nice thick lemon sole, cod, or even a sea bass. 

    Serves 6-8

    What you need
    I'm going to give you my secret recipe for the perfect Fillet of Sole (or any firm white fish) Francese' and you are not going to believe it.  I made it a number of times and I'm always asked for the recipe.  So, I suppose I'll have to confess it:

    4 large Dover or Lemon Sole Fillet (you can use slices of Cod, Haddock or flounder)
    1 cup Egg Beaters (yes, egg beaters)
    2 cups seasoned panko (or plain panko with Italian seasoning)
    1/4 c. Extra Virgin Olive Oil, or melted butter if you prefer.
    1 jar of "FonzoMia" Francaise Sauce - a lemon sauce masterpiece - that is sold at Ivarrone Bros. Market. (only that one).
       

    Fillet of Sole Francaise

    How to
      Preheat oven to 350 degrees
       If you are using the large sole or flounder cut into about 4-6 oz servings and season the fish with salt and pepper.  If you are using a thicker fish, slice it into about 2 inch wide slices.
    Dip each piece in the Egg Beaters, then in the panko, thoroughly coating the fish, then place in a greased (or pam'd) glass baking tray. (9x13) Use the one you will serve the fish in.  You should have about 2 rows of fish the long way, maybe enough room to squeeze a few more in crosswise.
       If your fish is thinner, or for the smaller pieces, you might want to roll them a bit so all the pieces are about the same size and they cook evenly in the pan.  
       Drizzle with olive oil and Bake about 30 minutes, just until the fish is lightly browned and flakey.  
       Meanwhile, heat the jar of Francaise sauce in the microwave and when the fish comes out of the oven, pour about half the jar over the fish, making sure to get a bit of sauce on each piece. Add some thinly sliced lemon in and around the pieces.  Pour the rest of the sauce in your own gravy boat and serve with extra lemon wedges for squeezing.  
       It looks beautiful and tastes light and delicious.  The fish is healthy and not swimming in sauce, and your guests can add more if they like. 

    **Grilling Note: In the summer, you can grill your fish instead of baking it. Be sure to oil it well, season with salt and pepper, and do not use the crumbs. Take it off the grill, and cover with hot sauce. A sprinkle of fresh chopped parsley, or cilantro for a little bite, and you're done!

    ***Note: Credit to Isabella's of Statesboro for the Photo.  I'll make you all some soon!

    Serves 2

    What you need
         Finally!  This is the perfect recipe for Tilapia.  I know its the new craze and every one is ordering Tilapia. I agree that its a delicious mild white fish, that soaks up most any flavor, which makes it very versatile.  But you cannot and should not make it on the grill.  Invariably it will fall apart.  This recipe here is just perfect.  Quick and easy to put together, Quick and easy to cook.  Try it. 

    2 handfuls grape tomatoes
    4 cloves garlic (peeled and smashed)
    2 teaspoons olive oil
    salt and pepper to taste
    1 lemon (juice and zest)
    2 tablespoons pesto (storebought is fine, but you can make your own if you like)
    2 tilapia fillets (or any white fish)
    salt and pepper to taste

    Tilapia w/ Lemon Pesto & Tomatoes

    How to
    1. Toss the tomatoes and garlic in the olive oil, salt and pepper.
    2. Roast in a preheated 425F oven for 10 minutes.
    3. Mix the lemon juice into the pesto.
    4. Season the fish with salt and pepper.
    5. Spread the pesto onto the fish.
    6. Chop the lemon rind into slices.
    7. Add the lemon slices to the tomatoes in the pan and set the fish on top.
    8. Bake until the fish is white and flaky, about 10 minutes.

    Done, in less than 20 minutes. Gotta love it!

    Serves 4

    What you need
       Fish cooked in lemon-butter sauce is very flavorful. You can use any kind of white fish. The photo here shows tilapia fish in lemon-butter sauce, but you can choose from just about anything from flounder or sole to halibut or bass.  A side of rice or couscous, and a mixed tomato salad would be perfect to perk up the color.  

    Fish fillets (4, depending on the fish)
    2 tbsp butter
    2 tbsp vegetable oil
    1 small lemon
    Salt and pepper

    Lemon/Butter Fish, saute'

    How to

       Put butter on a large non-stick frying pan and heat over medium heat. When the butter melts, add the oil. Cut the lemon into quarters, and squeeze the juice from each quarter into the frying pan. Mix lemon juice, butter and oil with a spatula
       Add the fish to the frying pan, and increase the heat to medium-high.  Just keep an eye that your butter is only lightly browning, not burning or your sauce and your fish will be ruined. 
      Cook the fish for 4 minutes, then turn over with a spatula and cook on the other side for 4 minutes or until cooked through. The fish is cooked through when the thickest part of the fillet flakes easily with a fork. The exact cooking time depends on the thickness of the fillet. 
       Put 
    the cooked fish on a plate, alongside some hot couscous or rice. Sprinkle with salt and pepper to taste. Pour the lemon-butter sauce from the pan over the fish and rice and serve with a bright tomato & mixed mesclin salad. Enjoy.

    Serves 4 - 6

    What you need
       Similar to a Bouillabaisse, this seafood stew is full of flavorfull spices and packed with seafood.  The ingredient list is long, but its mostly stuff you already have in your pantry and could make today (if you just had the fish).  I made a few additions here and there, and I think this one is a keeper!  Enjoy.

    1 tablespoon olive oil
    1 medium onion, coarsely chopped
    3 cloves garlic, minced
    ¼ teaspoon cayenne
    1 teaspoon paprika
    ½ teaspoon ground cumin
    14½ ounce can diced tomatoes, drained
    ½ cup dry white wine
    2 cup chicken broth
    ¼ teaspoon salt
    ½ teaspoon fresh ground pepper, or to taste
    ½ teaspoon dark brown sugar
    1 pound halibut filet, rinsed, skin removed and cut into 1” cubes
    8 large shrimp, rinsed, peeled and deveined
    1 lb sea scallops, cleaned
    1 lb little neck or vongela clams, scrubbed clean
    1/2 lb calamari (squid)
    1 tsp fresh Italian parsley, minced
    1 tsp fresh cilantro, minced
    1 tablespoon lemon juice, fresh squeezed

    Garnish:
    8 each kalamata olives, cut in half
    Garnish with freshly grated Parmesan cheese

    Moroccan Style Seafood Stew (aka Bouillabaisse)_

    How to

    (1) In a large shallow 4-quart sauce pan over medium-high heat, sauté garlic in olive oil until translucent, do not brown.
    (2) Add cayenne, paprika, and cumin; cook until fragrant.
    (3) Add diced tomatoes, wine, broth, dark brown sugar, salt, pepper; simmer for 15 minutes with pot uncovered.
    (4) Add clams first, then after a few minutes add the calamari, halibut and shrimp, adding the scallops last, all to simmered tomato-garlic mixture; Cover pot and simmer for an additional 5 to 6 minutes, or until fish and shrimp are cooked through.
    (5) Add parsley, cilantro, and lemon juice; gently stir to combine, taking care to not break up the chunks of fish. Season with additional salt and pepper to taste, if needed.
    (6) Using large bowls, I like to serve this one over a light buttered basmati rice, but it would go just as well over pasta, grits or polenta, or risotto; and garnish with chopped kalamata olives and freshly grated Parmesan cheese
    .

    Photography By: Natali Wi (taken w/o additional seafood)

    Serves 6+ (Note: this is a spicy recipe)

    What you need

    1 1/2 lbs spaghetti or preferred pasta
    2 boxes Margaritaville frozen shrimp
    2 packages Chicken shortcuts strips (or fresh chicken if you prefer - boneless thighs or breasts cut into strips)
    2 packages turkey kielbasa, sliced (optional)
    1 package frozen pepper strips   
    1 package frozen chopped onion
    1/2 box fat free chicken broth
    2 cans Healthy Request cream of mushroom or chicken soup

    Deb's Own Jerk Shrimp & Chicken Pasta

    How to

    Cook pasta as directed and reserve, along with 2 cups pasta water.
    In large saute pan cook shrimp until coating is melting and shrimp begin to thaw, add chicken and kielbasa.  Just as shrimp are almost done add frozen onions and peppers, cream of mushroom soup, and chicken broth, cook until all is melded together and reduced slightly. 
    Add pasta to pan, along with enough pasta water as necessary to reach desired consistency.

    You will not need any additional seasoning, as the jerk shrimp provide all you need.  If you cannot find the jerk shrimp, you can use plain fresh or frozen shrimp, and a store bought seasoning instead.
    You may add a can of diced tomatoes if you like that taste.
    You may add half cup cream cheese if you prefer a more creamy taste.

    Serves 4

    What you need
       This here is another one of my favorites.  How could you not like a tender white fish, rolled around a flavorful stuffing, with a touch of lemon and butter on the top.  Its not so difficult to make. This fish recipe is delicious with any thin fish fillet.  Just a quick stuffing, roll them up, and a bake in the oven.  Dinner's ready!

    Stuffing for Seafood

    • 1 small red or yellow onion, diced
    • 2 Tbsp butter
    • 1 Tbsp olive oil
    • 1 1/2 c. breadcrumbs (Panko will give you a lighter stuffing)
    • salt and pepper, to taste
    • water, as needed
    • 2 Tbsp chopped Italian parsley
    • 1/2 tsp paprika
    • chopped shrimp or crab, or other seafood (optional)

    Baked Stuffed Sole

    • 4 fillets of sole (or other thin fish fillet)
    • stuffing for seafood
    • 4 Tbsp breadcrumbs, for topping
    • 1 Tbsp butter, for topping
    • sprinkles of paprika, for topping

    Baked Stuffed Sole

    How to
    STUFFING:
    In a large skillet, saute the onion in the butter and olive oil over medium heat for about 10 minutes, until it’s translucent. Add the breadcrumbs, stirring to coat in the butter and oil. Add water, 1/2 cup at a time, until the stuffing holds together. Stir in parsley and paprika and season to taste with salt and pepper. Allow to cool slightly before stuffing fish.

    FISH:
    Preheat oven to 400 F. Place 2-3 Tbsp of stuffing in the center of each fillet. Roll the fillet, and place open-end down in a greased baking dish. Repeat for remaining fillets. If there’s stuffing left over, arrange it around the fish or in the center of the dish. Top each roll with 1 Tbsp breadcrumb, and dot with butter. Sprinkle paprika on top, and a squeeze of lemon, and bake for 20 minutes*. Enjoy!

    *you do need to adjust your cooking time for the thickness of your fish and your rolls.

    Serves 4

    What you need
       This is a favorite pasta dish in our house, and there is never a Christmas Eve without it - thats when I add scallops and baby clams, and sometimes crab to the sauce. We've got to get to those 7 fishes after all!
       This one is simple and made with just a few very basic ingredients.  In fact, its so simple, you can serve as a complete entree along with a green salad and a slice of fresh Italian bread any day of the week. The key is to be sure you don't overcook your seafood.

    1 lb linguine
    1 lb calamari (squid), cleaned
    3 tablespoons extra virgin olive oil
    5 cloves garlic, minced
    1/2 teaspoon crushed red pepper (or to taste)
    1 26-ounce container crushed tomatoes
    2 bay leaves
    1/2 teaspoon dried oregano
    Salt and freshly ground black pepper
    2 tablespoons chopped parsley

    Calamari alla Marinara over Linguini

    How to
       Separate the tentacles from the calamari bodies. Remove any hard cartilage from the base of the tentacles or interior of the "tubes" and slice the bodies into 1/4" rounds. Rinse the calamari in cold water, drain very thoroughly and refrigerate until you are ready to add it to the marinara.
       Heat a large pot of salted water to boiling for the linguine.
       Heat the olive oil in a skillet over medium heat. Add the garlic and crushed red pepper and sauté until the garlic is fragrant and golden, about 2 minutes. Add the crushed tomatoes, bay leaves and oregano. Season lightly with salt and freshly ground black pepper. Simmer for about 30 minutes.
       After the marinara has simmered for about 25 minutes, add the linguine to the boiling water and cook until al dente, drain and plate individual portions.
       Remove the bay leaves from the marinara, taste and add seasoning if necessary. Add the calamari at the end and simmer just long enough for it to turn opaque, about 3 minutes. Remove from the heat and stir in the fresh parsley. Ladle the sauce over each portion of cooked linguine.

    Recipe Notes:
    As mentioned in the intro paragraph, the key to perfection with this dish is to be sure that you don't cook the seafood to the point of being rubbery. Look for the calamari to turn opaque and lose its gelatinous quality. On a medium simmer, 3 minutes should really do it.

    recipe & photo credit mygourmetconnection.com.

    Serves 4

    What you need
    This is a fabulous Brazilian fish recipe that came from Saveur magazine and was, thereafter simplified as some ingredients were not available in the US.  The best part of this recipe is when I came across it, chicken was the main ingredient, not fish.  Hence, the photo, which shows Brazilian Braised Chicken.  At the end, I will show you the adaptations to make the chicken, but I thought you should have the recipe close to its original form. 

    6 tbsp chopped cilantro leaves
    2 tbsp fresh lime juice
    4 to 6 cloves garlic, finely chopped
    salt, to taste
    several skin-on or skinless solid filets (sole, grouper, monkfish, snapper)
    3 medium yellow onions (2 chopped, 1 thinly sliced)
    1 13.5 oz can of coconut milk
    1/4 cup extra virgin olive oil
    4 ripe plum tomatoes (2 finely chopped, 2 sliced)

    Brazillian Braised Fish (Moqueca de Peixe)

    How to
       1. Put 2 tbsp of the cilantro, lime juice, garlic, and salt in a small bowl and stir to combine. Transfer the sauce and the fish to a Ziploc bag and turn to coat all over with garlic mixture.  Let marinate at room temperature for 20-30 minutes.  If you are going to marinate any longer it should be in the fridge, but not more than an hour or you will have ceviche.
       2. Puree half of the chopped onions and the coconut milk in a blender and set aside. (you can use your immersion blender in the blender cup.)  Heat olive oil in a large deep skillet over medium heat. Add remaining chopped tomatoes and 2 tbsp of cilantro and cook, stirring occasionally, until tomatoes are soft (about 5 min). Add reserved coconut milk puree and salt, and bring to boil. Reduce heat to medium-low and simmer until sauce is slightly thickened, about 10 minutes.
       3. Nestle fish in the sauce (skin side up if skin), and pour marinade over the top. Add remaining cilantro. Bring to a boil, reduce heat to medium, and cook, covered, spooning sauce over filets from time to time, until fish is just cooked through (depends on size of your filets, but say generally 15 to 20 min, not more). During last 5 minutes of cooking, scatter the sliced onions and sliced tomatoes over the top. Serve with rice.

    **For the chicken pictured below, Step 1 requires 6 chicken thighs. Step 2 blends 2 chopped onions, 1 carrot & 1 celery stalk w/ the coconut milk.  For Step 3, a chopped Jalapeno is added and, of course, the cooking time will increast to about 45 to 50 minutes. 
    Enjoy - either way you do it!!

    Serves 4

    What you need
       This is a wonderful flavor combination of fresh sweet flounder, a salty crushed cashew mixture, and a creamy remoulade dip or topping. Healthy too. You gotta try it!  Serve it with a nice side salad of arugula & tomatoes, salt & pepper and you won't even need a dressing. 

    1-1/2 lbs flounder fillets
    1 cup roasted cashew nuts
    2 tablespoons butter, melted
    3 tablespoons fresh parsley, finely chopped
    4 tablespoons fresh chives, finely chopped, divided
    Juice of 1 lemon, divided
    Salt and freshly ground black pepper
    1/2 cup mayonnaise (yes you can use light)
    1 tablespoon Dijon-style mustard

    Cashew Crusted Flounder w/ Remoulade Sauce

    How to
       Preheat the oven to 400°F and line a shallow baking pan with parchment. Cut the fish fillets into 4 pieces and arrange in a single layer on the parchment-lined pan. Drizzle with lemon juice, reserving 1-1/2 tablespoons for the remoulade, and season with salt and pepper. 
       Chop the cashews coarsely in a food processor or blender and transfer to a small bowl. Add the melted butter, parsley and 2 tablespoons of the chives. Combine well and place a portion on top of each piece of fish. Using your fingers or the back of a spoon, spread the nut mixture over the fish and pat down gently.
       In another bowl, whisk together the mayonnaise, reserved lemon juice, Dijon-style mustard and the remaining 2 tablespoons of chives. Transfer to a serving dish.
       Bake the fish just until it turns opaque throughout, 7 to 10 minutes.  Flounder cooks pretty fast. Time will depend on the thickness of your fillets (see recipe notes). Serve immediately, passing the remoulade at the table.

    Recipe Notes:
    When baking fish fillets, it's best to use a relatively high temperature of 400° or 425°F. Plan on 6 to 7 minutes of cook time for each 1/2-inch of thickness. Many fish fillets taper in thickness toward the tail end, so to avoid overcooking, cut your fish into smaller portions and remove the thinner pieces 1 or 2 minutes earlier than the others.

    To test for doneness, check the center of the fillet with the tip of a butter knife. It should separate easily, be opaque in the center, but still appear moist.

    Serves 6

    What you need

    • 6 6 oz monkfish filets
    • ½ cup of unbleached flour
    • ½ cup toasted hazelnut butter
    • 2 tablespoons finely chopped shallots
    • 2 peeled, cored and sliced apples
    • 1 teaspoon fresh marjoram leaves chopped
    • ¼ applejack brandy

    This recipe requires Hazelnut Butter:  you can buy this in most specialty markets and even some supermarkets now, or you can make it: 

    • ½ lb unsalted butter, softened
    • 1 cup toasted, skinless hazelnuts ground in food processor
    • 1 pinch of freshly ground nutmeg
    • ¼ teaspoon of salt
    • Mix in a bowl until well blended

     

    Monkfish Flambe

    How to
    1. Add pinch of salt and fresh white pepper to flour. Lightly dredge monkfish filets in flour carefully tapping off excess.
    2. Melt ¼ cup of hazelnut butter in pan on medium heat.
    3. Add monkfish filets and cook 2 minutes or until lightly golden. Turn to other side and cook additional 2 minutes.
    4. Remove filets from pan. Add additional ¼ cup hazelnut butter and shallots and sauté 2 minutes.
    5. Add apple slices and sauté another 2-3 minutes.
    6. Add marjoram and cook 1 minute.
    7. Add filets to pan, pour heated brandy over filets and ignite.
    8. Cook monkfish and additional 4-6 minutes or until just firm.
    9. Spoon hazelnut apple sauce over filets and serve.

    Serves 4

    What you need
       Fillet, steaks, small whole fish and fish cakes are all suitable for shallow frying. You can use any whole fish like snapper, small rainbow trout, or a small catfish or striped bass that has been cleaned for this process. 
       If you are using whole fish, clean and gut the fish before cooking.  I know this is a basic rule, but you would be surprised....  Growing up near the water, it seems I have always known how to clean and gut a fish, watching my dad do it so many times.  But for those of you who don't know, now you do::
       How to clean a whole fish: 
       Wash the fish using fresh tap water. Remove scales by scraping the fish with a fish scaler or the dull edge of a knife.
     Use short strokes from tail to head. If you plan to skin the fish before cooking, this step is not necessary.
        Make a cut from the gills to the vent.
      Remove the entrails with your fingers. Check the cavity carefully to make sure everything's been removed and rinse well. 
       If cooking the fish whole, remove the dorsal fin by cutting along each side of it and carefully pulling the fin out with pliers.
       If you are going to store the fish,  cover with clean ice that can drain from the container as it melts.
       When ready to serve and debone:  Divide the upper side of the fish into serving portions with a large sharp knife, (a boning knife is ideal) cutting down to the bone.
       Working from head to tail, ease the flesh off the bones and carefully remove each serving portion.
       Lift of all the bones and carve the second half of the fish in the same way.

    Thank you to www.foodandsoul.com and www.ehow.com for these helpful directions.

    Shallow fried fish

    How to
       Coat the fish with seasoned flour (depending on your tolerance for spice you can use any seasonining in the flour from RedFish Magic to Lemon or Italian seasoning.  
       You can use flour alone or use the flour for dredging the fish, then dip in beaten egg and breadcrumbs and fry gently in hot oil, turning carefully when the first side is browned to cook the other side. 
       Food cooked a la meuniere is coated in flour and cooked in butter. You will end up having to cook very quickly and have a very browned coating.  Be caireful not to burn the butter while frying.  Personally, I add a bit of lemon juice and a few capers when I cook this way, and mix the butter 2/3 butter 1/2 olive oil.  Drain on kitchen paper towel to remove any excess fat before serving.
    Allow about 10 minutes frying time, depending on the thickness of the fish.
       You are going to love this.