Tomatoes Stuffed with Shrimp
2 eggs, hard-boiled, peeled and chopped
2 tomatoes, halved
2 Tbsp mayonnaise
1 small tin baby shrimp, drained
zest of 1/2 lemon
sprig of parsley, chopped
salt
pepper
Scoop the tomato flesh into a bowl and mix it with the mayonnaise, shrimp and lemon zest. Add the eggs to the shrimp mixture. Season the shrimp mixture and stuff it into the tomato shells. Makes 4 tomatoes shells.
Ceviche
3/4 lb whitefish, (snapper or swordfish) cut into small chunks
juice of 4 limes
1/2 tsp salt
1 onion, chopped small
2 tomatoes, seeded and chopped small
2 Tbsp olive oil
a handful of handful of cilantro, chopped
Place the fish in a bowl, add lime juice and salt. Stir then refrigerate for at least one hour, until the fish turns opaque (the citric acid will cook the fish). Toss the remaining ingredients together for garnish. Drain the fish, garnish and serve.
FISH MIXTURE MUST BE CHILLED FOR AN HOUR BEFORE SERVING do not serve right away, otherwise the fish will not be cooked.
Whitefish will Dill Sauce
1/2 cup mayonnaise
1 tsp melted butter
a bunch of fresh dill, chopped
butter
Preheat oven to 400F. Place the ingredients in a bowl and mix well. Melt a dab of butter in a baking dish, add the fish and spoon the mixture on top. Place in the oven and cook for 7-8 minutes.
Madras-style Spicy Fried Fish
1 tsp ground coriander
1 tsp cayenne
1/2 tsp cumin
a large pinch of turmeric OR 2 Tbsp masala or madras curry powder
1/2 tsp salt
juice and zest of a lemon or lime
1 6-oz tin coconut milk
2 Tbsp oil
2 large pieces of any fish, preferably a firm white
a handful of cilantro, chopped
Mix the spices and salt together thoroughly. Stir in the lime juice and enough coconut milk to make a paste. Spread the paste over both sides of the fish. Heat the oil in a frypan over high heat. Place the fish in the frypan and cook for 2 minutes on each side. Then add the rest of the coconut milk, bring to the boil, reduce the heat to medium-low and let the fish simmer for 3- 4minutes. Serve with chopped cilantro sprinkle over top, on rice.
Sardinian Baked Tomatoes and Fish
2 tomatoes, chopped
1 small onion, chopped
1 clove garlic, chopped
2 Tbsp oil
1 sprig of fresh thyme, chopped
juice and zest of 1 lemon
2 whitefish fillets
salt
pepper
Preheat your oven to 400F. Place the vegetables in a baking dish and sprinkle with the oil, thyme leaves and lemon zest and juice. Lay the fish on top of the vegetables and cook for 7-8 minutes. Season and serve with the tomato mixture spooned over the fish.
Fish With Four Different Coatings
4 fillets whitefish
Coating One
a handful of walnuts, crushed and dusted with flour
Coating Two
2 Tbsp flour
pepper
Coating Three
2 Tbsp yoghurt
1/2 tsp curry powder
Coating Four
1 egg, beaten
3 Tbsp breadcrumbs
pepper
Coating One: Crush the nuts or grind them in a coffee grinder. Coat the fish in the ground nuts.
Coating Two: Coat the fish in flour.
Coating Three: Mix the yoghurt and curry powder together. Coat the fish in the yoghurt mixture.
Coating Four: Dip the fish first in the egg, then in the breadcrumbs.
Heat the oil in a frypan over medium-high heat. Add the coated fillets and cook for 3 minutes on each side. Remember – 8 minutes per inch of thickness.
Summer Snapper
2 filets Red Snapper
Salsa
Creole seasoning
Oregano
Rosemary
Lemon juice
1 Vidalia onion
2 tomatoes, chopped
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 tsp chopped jalapeno peppers
1 tsp minced garlic
3 Tbsp chopped green olives
Make the salsa. Place the snapper filets in a baking dish on top of salsa. Sprinkle with Creole seasoning and a pinch of oregano and rosemary. Squeeze fresh lemon juice on top. Cover with foil and bake at 400F for 20 minutes. Serve with saffron rice and either fresh green vegetable or salad. This can also be wrapped in foil and put on the outdoor grill.
Submitted by Laura Emerson