In skillet, place all ingredients except fish & lemon wedges. Bring to a boil; cover, reduce heat & simmer 30 minutes. Add fillets in single layer, cover & poach 2 minutes. Remove to warm platter & serve with lemon wedges.

Mix together and form into ball on wax paper. Chill in refrigerator for 4 hours. Crush 1/2 cup of pecans and 3 tablespoons of parsley flakes. Roll ball in mixture.

Dust scallops lightly with flour and shake off any excess. Heat oil in large skillet. Add scallops and brown lightly (center should be slightly translucent). Remove scallops from pan and keep warm. Pour off excess oil from skillet and add wine. Reduce wine until syrupy. Stir in cream and reduce until cream has thickened slightly. […]

Combine the scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. MArinate at least 2 hours or overnight in the refrigerator. Remove the scallops from the marinade, remove the marinade, and broil 3 inches from heat for 3 minutes. Keep warm while you prepare the sauce. Dissolve the cornstarch in water. […]

Directions: Combine all ingredients for fish dip.

-THE FISH – 1/4 c Yellow cornmeal 4 1-lb. bass, dressed and And skinned 1/4 c Flour 4 tb Butter Salt and fresh pepper This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old “fried fish […]

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel, devein, and chop shrimp. Melt butter in a heavy saucepan over a low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over […]

In 1/4 cup clarified butter, saute 1/2 cup 1-inch salmon pieces, 1/2 cup scallops, 1/2 cup rockfish pieces (firm white fish), 1/3 cup shrimp, 1/3 cup sliced mushrooms, 1/4 cup thinly sliced onions, 1/2 teasp. oregano and 2- 3 Tablespoons white wine. In a bowl beat 3 eggs. Add 1/4 cup half and half and […]

Split legs. In bowl, blend eggs, salt, cayenne & cream. Place flour & crumbs in separate bowls. Dust legs with flour. Dip in egg mixture & roll in crumbs. Heat oil to 375. Fry legs for 5 minutes or until golden brown. Place on a serving tray & serve with sauce.

1. Heat half the butter in kettle; saute onions, celery, bell peppers, garlic, and green onions until soft. 2. Add lemon juice, tomato puree, soup, mushrooms and water; simmer. 3. Saute shrimp in remaining butter in pink; add to vegetables and simmer 10 to 15 minutes. 4. Blend cornstarch and 1/2 cup water; stir into […]