Fish recipes                            return to cookbook

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BARBECUE SHRIMP        Recipe by Wayne Speicher

Barbecue Sauce                                                2 tablespoons butter
2 tablespoons brown sugar                                2 cloves garlic, minced
2 teaspoons soy sauce                                       2 tablespoons green onion, chopped
1 tablespoon lemon juice                                    1 pound raw shrimp, peeled and deveined

 Combine all ingredients (except shrimp) in a small saucepan, heat over medium heat until sugar dissolves.  Coat shrimp with warm mixture and place on a grill that has been heated to a medium heat.  Cook shrimp 2-3 minutes, turn and baste with warm mixture, cook another 2-3 minutes or until done. (Allow additional cooking time for prawns and jumbo shrimp.)

 GARLIC HERB SHRIMP                Recipe by Wayne Speicher

 Makes 4 servings
Prep time:  5 minutes
Cook time: 5 minutes

 2 to 4 tbsp. butter
1 pound large shrimp, peeled and deveined
1 tbsp. McCormick Garlic Herb Seasoning Blend
2 tbsp. white wine

 Melt butter in large skillet on low heat.  Add shrimp, cook and stir on medium heat 5 minutes or just until shrimp turn pink.  Stir in Seasoning Blend and wine until shrimp are well coated.  Serve over cooked rice or spaghetti and garnish with lemon wedges, if desired.

   BEER BATTERED FISH

 `Mix 1 cup beer with enough flour to make a creamy paste.  Add 1 t salt.  Dip pieces of Sole or other mild white fish in batter and fry in oil until brown and cooked through.  Serve with a sauce of mustard and soy sauce; about 1 part mustard to 3 parts soy sauce, well mixed.

     SALMON LOAF

 1 can salmon                              3/4 cup milk, approx.
1 1/2 cup soft bread crumbs        1 egg
2 T lemon juice                            2 T chopped onion
1/8 t pepper

     Drain liquid from salmon into measuring cup.  Add milk to make 3/4 cup.  Flake salmon in bowl, removing bone and skin.  Blend in egg and remaining ingredients.  Spoon lightly into greased loaf pan.  Bake at 350 degrees for 45 minutes.

 CAJUN CATFISH STRIPS

 3 T butter or margarine                3 T Louisiana style hot sauce
1/4 t cayenne pepper                    salt and black pepper to taste
1 lb. catfish fillets                           1/4 cup each cornmeal, flour
1/2 t each basil, fresh minced parsley, minced lemon rind, minced garlic, onion flakes

            Melt butter and mix with hot sauce in large non aluminum bowl.  Mix all of the seasonings together in a small dish.  Take half of the seasoning mixture and add to butter mixture.
        Cut catfish into 1" wide strips.  Add catfish to butter mixture.  Marinate several hours or overnight, covered, in the refrigerator. 
        Heat oven to 350 degrees.  Combine cornmeal, flour and remaining seasoning mixture.  Drain catfish strips and dredge in cornmeal mixture.  Place on baking sheet; bake until crisp and golden brown.  About 20 minutes.

 GOLDEN FLAKE TUNA LOAF

 1 small onion chopped (1/4 cup)                              4 T (1/2 stick) butter or margarine
 1/2 cup milk                                                            1 1/2 cup soft bread crumbs (3 slices)
2 cans tuna about 7 oz each, drained and flak            1 can about 1 lb. sauerkraut, drained and chopped
2 eggs                                                                       1 T lemon juice
1/2 t salt                                                                    1/4 t pepper
Savory Egg sauce (recipe follows

    Sauté onions in butter or margarine until softened in small sauce pan; stir in milk; heat to boiling; remove from heat.  Beat in bread crumbs until mixture is thick and well blended.

Mix remaining ingredients, except savory egg sauce, with bread mixture in large bowl; pack in well greased 9x3x5 loaf pan.

Bake in moderate oven, 375 degrees, 45 minutes or until firm in center and browned around edges.  Let stand in pan 5 minutes, then turn onto heated serving platter.  (Loaf will be soft so handle carefully).  Slice with sharp knife and serve with savory egg sauce

 Savory Egg Sauce:

     Sauté 1 T minced onions in 3 T butter or margarine just until softened in medium size sauce pan; remove from heat.  Blend in 3 T flour, 1/2 t salt and 1/4 t pepper; stir in 1 1/2 cups milk.  Cook, stirring constantly until sauce thickens and boils 1 minute.  Fold in 2 hard-cooked eggs, shelled and diced; 1 pimento, diced, 1 T chopped parsley.  Makes about 2 cups.