by Linda Larsen
Shrimp Dijon in Phyllo
Crab and Potato Au Gratin
Sweet and Sour Fish
Seafood Casserole
Spanish Salmon Loaf
Seafood Crab Bake
Slow-Cooked Wild Rice and Salmon
Shrimp and Salmon Penne
Shrimp-Stuffed Green Peppers
Crab and Fish Casserole
Salmon Soufflé
Apple-Poached Fish
Breaded Walleye
Hazelnut Crab Cakes
Pesto Orange Roughy Packets
Salmon Cream Enchiladas
This mild dish is suitable for any crowd. If your crowd likes it spicy, add chili powder and cayenne pepper to the tomato mixture.
EASILY DOUBLES
INGREDIENTS | SERVES 6
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 (4-ounce) can chopped green chilies, undrained
1 cup salsa
1 (8-ounce) can tomato sauce
1 (12-ounce) pouch salmon, drained
1½ cups sour cream
1½ cups shredded Monterey jack cheese
8 (10-inch) flour tortillas
¼ cup grated Cotija cheese
1. Preheat oven to 350°F. In large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add chilies, salsa, and tomato sauce; bring to a simmer.
2. Meanwhile, in medium bowl combine salmon, sour cream, and Monterey jack cheese.
3. Dip tortillas, one at a time, into tomato sauce and place on work surface. Top with a spoonful of the salmon mixture and roll up; place in baking dish.
4. Repeat with remaining sauce, tortillas, and filling. Pour the sauce over filled tortillas and sprinkle with Cotija cheese. Bake for 25–35 minutes.
Grilled Red Snapper with Fruit Salsa
Grilled fish has a delicious smoky flavor. Top it with a cold fruit salsa for an easy and elegant recipe.
QUICK
INTRODUCTION | SERVES 6
1 cup raspberries
1 cup blueberries
1 cup chopped strawberries
¼ cup minced red onion
2 tablespoons lime juice
1 jalapeño pepper, minced
⅛ teaspoon cayenne pepper
6 red snapper fillets
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 teaspoon salt
⅛ teaspoon pepper
1. In medium bowl, combine all berries with red onion, lime juice, jalapeño pepper, and cayenne pepper; mix gently, cover, and refrigerate. Salsa can be made up to 2 hours ahead.
2. When ready to cook, prepare and preheat grill. Rub fillets with olive oil. In small bowl, combine paprika, thyme, salt, and pepper; sprinkle over fish and rub in.
3. Grill fish over direct heat for 2–4 minutes per side, turning once, until fish flakes when tested with fork. Serve with fruit salsa.
Pecan-Crusted Fish Fillets
Pecans and bread crumbs make a crisp topping on mild white fish fillets in this delicious recipe.
EASILY DOUBLES
INGREDIENTS | SERVES 6
¼ cup honey mustard
3 tablespoons butter, melted
1 cup chopped pecans
½ cup soft bread crumbs
1 teaspoon dried dill weed
2 tablespoons chopped fresh parsley
6 (6-ounce) orange roughy fillets
2 tablespoons lemon juice
½ teaspoon salt
⅛ teaspoon pepper
1. Preheat oven to 375°F. Grease a cookie sheet with rims with butter and set aside. In small bowl, combine honey mustard and butter. On shallow plate, combine pecans, bread crumbs, dill, and parsley.
2. Arrange fillets on prepared sheet and drizzle with lemon juice. Sprinkle with salt and pepper. Spread honey mustard mixture over fish, then top with pecan mixture, patting to coat.
3. Bake fish for 8–13 minutes or until fish flakes when tested with a fork. Serve immediately.
Potato Salmon Pie
This hearty pie is good for a cold winter night. You can use leftover mashed potatoes; use about 4 cups.
INEXPENSIVE
INGREDIENTS | SERVES 8
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1 cup frozen baby peas
1 (23-ounce) package refrigerated mashed potatoes
3 eggs, beaten
½ teaspoon salt
⅛ teaspoon pepper
½ cup grated Romano cheese
1 (14-ounce) can red salmon, drained and flaked
1 recipe Easy Paste Pastry (page 266)
2 tablespoons butter
1. Preheat oven to 350°F. In small skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add bell pepper and peas; cook and stir until tender, about 4–5 minutes longer.
2. Place potatoes in a large bowl; beat in eggs, salt, pepper, and cheese. Add onion mixture and salmon. Place in pie crust. Top with second crust and cut slits in crust.
3. Place little pieces of the butter into the slits in the pie crust. Bake for 55–65 minutes until crust is brown. Let stand for 10 minutes, then slice to serve.
Shrimp Provençal
This easy meal, with a twist from France, is full of flavor and it’s good for you too.
EASY
INTRODUCTION | SERVES 6
1 tablespoon olive oil
3 tablespoons butter
2 onions, chopped
4 cloves garlic, minced
1 (14-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
¼ cup dry sherry, if desired
½ teaspoon fennel seeds
1 teaspoon sugar
½ teaspoon salt
⅛ teaspoon cayenne pepper
1 teaspoon dried thyme leaves
1½ pounds raw medium shrimp, shelled
3 cups hot cooked brown rice
½ cup crumbled goat cheese
1. In large saucepan, combine olive oil and butter over medium heat. Add onion and garlic; cook and stir for 5–6 minutes until tender.
2. Add all remaining ingredients except shrimp, rice, and cheese. Bring to a simmer, stirring frequently. Reduce heat to low, partially cover, and simmer for 50 minutes, stirring occasionally.
3. Just before serving, stir in shrimp; cook and stir until shrimp curl and turn pink, about 3–4 minutes. Serve over rice and sprinkle with cheese.
Shrimp and Wild Rice Pilaf
Bacon and shrimp are natural partners. Pair them with onion-flavored wild rice in a creamy sauce and you have an easy and delicious main dish.
INTRODUCTION | SERVES 8
6 slices bacon
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 leek, chopped
3 cloves garlic, minced
2 cups uncooked wild rice
4 cups chicken broth
1 (16-ounce) jar four-cheese Alfredo sauce
2 cups baby frozen peas
2 pounds medium frozen cooked shrimp, thawed
¼ cup grated Parmesan cheese
1. Spray a 9″ × 13″ glass baking dish with nonstick cooking spray and set aside. In large deep skillet, fry bacon until crisp. Drain bacon on paper towels, crumble, and refrigerate. Drain bacon fat from skillet; do not wipe out.
2. Add butter and olive oil to skillet and place over medium heat. Add onion, leek, and garlic; cook and stir until vegetables are tender, about 6 minutes. Add rice and chicken broth to skillet; bring to a simmer. Cover and simmer until rice is almost tender, about 30 minutes.
3. Stir in Alfredo sauce and peas. Transfer to prepared baking dish. At this point you can take the dish to the party or contin
ue with the recipe.
4. Stir in shrimp and bacon and sprinkle with cheese. Bake at 400°F for 25–35 minutes or until casserole is bubbly and cheese is melted.
Transport Tips
To transport and serve, pack the baking dish with the rice mixture into a casserole holder or wrap it in newspaper. Keep the thawed shrimp in the original packaging, and package along with the bacon and cheese in a cooler. Then combine everything in the dish and bake when you arrive.
Shrimp Dijon in Phyllo
To save money, if you’d like to double this recipe, use 1 pound of shrimp and 1 pound fish fillets, cubed, and mix them in the filling.
EASILY DOUBLES
INGREDIENTS | SERVES 6
2 tablespoons butter
1 leek, chopped
3 cloves garlic, minced
1 teaspoon salt
⅛ teaspoon white pepper
1 pound raw medium shrimp
2 tablespoons lemon juice
⅓ cup Dijon mustard
1 (13-ounce) can evaporated milk
½ cup heavy cream
16 (9″ × 15″) sheets frozen phyllo, thawed
⅓ cup butter, melted Nonstick butter-flavored cooking spray
½ cup grated Parmesan cheese
1 egg, beaten
1 tablespoon milk
1. In large skillet, melt 2 tablespoons butter over medium heat. Add leek and garlic; sprinkle with salt and pepper. Cook and stir until tender, about 7–8 minutes. Add shrimp and lemon juice; cook and stir until shrimp curl and turn pink.
2. Remove shrimp from skillet and set aside. Add mustard, evaporated milk, and heavy cream to skillet. Simmer over low heat until sauce is reduced by half.
3. Layer 8 sheets of phyllo dough on top of each other, alternately brushing with melted butter and spraying with cooking spray. Sprinkle cheese over each layer. Repeat with remaining sheets of dough, butter, spray, and cheese.
4. Preheat oven to 425°F. Return shrimp to sauce. Spread in center of each phyllo stack. Roll up, folding in ends. Place, seam side down, on cookie sheet. Combine egg with milk and brush on bundles.
5. Bake for 18–23 minutes or until phyllo dough is golden brown. Let stand for 5 minutes, then slice each into three sections to serve.
Transport Tips
To transport this recipe, you can prepare the bundles completely, then brush with some melted butter instead of the egg mixture. Place in a baking pan and refrigerate up to 12 hours. When you get to the party, place bundles on a cookie sheet and bake as directed, adding about 10 minutes to the baking time.
Crab and Potato Au Gratin
Tender potatoes help stretch the crab meat in this luscious comforting dish.
MAKE AHEAD
INGREDIENTS | SERVES 6
3 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
3 tablespoons flour
1 teaspoon salt
¼ teaspoon white pepper
1 teaspoon dried thyme leaves
2 cups whole milk
1 cup shredded Cheddar cheese
1 cup shredded Havarti cheese
4 potatoes, thinly sliced
¾ pound lump crab meat, picked over
1 cup soft bread crumbs
3 tablespoons butter, melted
¼ cup grated Parmesan cheese
1. Preheat oven to 400°F. Spray a 2-quart casserole dish with nonstick cooking spray. In large saucepan, melt 3 tablespoons butter. Cook onion and garlic until tender, about 6 minutes. Add flour, salt, pepper, and thyme; simmer for 3 minutes.
2. Add milk, all at once, and cook and stir until thickened. Add Cheddar and Havarti cheeses; remove from heat and stir until smooth.
3. Place ⅓ of the potatoes in prepared baking dish and season to taste, then top with half of the crab meat. Pour one-third of the sauce over all. Repeat layers, ending with potatoes, and cover with rest of sauce. Cover and bake for 1 hour.
4. In small bowl, combine crumbs with 3 tablespoons melted butter and Parmesan cheese. Uncover casserole, sprinkle with bread crumb mixture, and bake for 25–35 minutes longer until potatoes are tender and crumbs are browned.
Sweet and Sour Fish
This sauce is a delicious complement to salmon or tuna. Serve over hot cooked rice or couscous flavored with onion.
INEXPENSIVE
INGREDIENTS | SERVES 6
2 tablespoons butter
1 onion, chopped
1 onion, sliced
3 cloves garlic, minced
⅓ cup apple cider vinegar
½ cup brown sugar
1-¼ cups chicken or fish stock
1 teaspoon salt
⅛ teaspoon pepper
1 tablespoon minced ginger root
½ cup raisins
3 gingersnaps, crumbled
1 red bell pepper, chopped
1 green bell pepper, chopped
6 (6-ounce) fillets salmon or tuna
1. In large saucepan, melt butter over medium heat. Add onions and garlic; cook and stir until tender, about 7–8 minutes. Add vinegar, brown sugar, chicken stock, salt, pepper, ginger root, and raisins; bring to a simmer.
2. Add gingersnaps and simmer until the cookies dissolve. Add bell peppers and stir; place salmon fillets in skillet.
3. Cover and simmer for 15–20 minutes or until salmon flakes when tested with a fork. Serve the fish fillets with the sauce.
Transport Tips
To make this dish and take it to the host’s house, make the sauce ahead of time, up to adding the gingersnaps. Refrigerate until cold, then package with the bell peppers and salmon in a cooler. Take it to the party, then reheat the sauce until simmering. Add the peppers and fish and continue with the recipe.
Seafood Casserole
You can make this dish ahead of time right up the baking point and refrigerate it. Add another 10–15 minutes to the baking time.
MAKE AHEAD
INGREDIENTS | SERVES 6
1 cup wild rice
½ cup brown rice
3 cups chicken broth
2 tablespoons butter
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 (15-ounce) jar four-cheese Alfredo sauce
1 (12-ounce) bag frozen raw shrimp, thawed
1 pound lump crabmeat
1 cup shredded Gouda cheese
2 tablespoons lemon juice
⅓ cup chopped fresh basil
¼ cup grated Parmesan cheese
1. In large saucepan, combine wild and brown rice with chicken broth. Bring to a simmer over medium heat, reduce heat, cover, and simmer for 35–40 minutes until almost tender.
2. Meanwhile, in another large saucepan melt butter over medium heat. Add onion, bell pepper, and garlic; cook and stir until tender, about 5 minutes. Add Alfredo sauce and bring to a simmer.
3. Add shrimp; cook and stir until shrimp curl and turn pink, about 4–5 minutes. Remove pan from heat. Preheat oven to 400°F.
4. Stir in rice mixture, crabmeat, Gouda cheese, lemon juice, and basil. Turn into 2-quart casserole and sprinkle with Parmesan cheese. Bake for 20–25 minutes or until hot.
Spanish Salmon Loaf
The flavors of Spain add interest and delicious taste to a simple salmon loaf.
INEXPENSIVE
INTRODUCTION | SERVES 6
2 tablespoons butter
1 onion, minced
1 cup diced celery
3 cloves garlic, minced
½ cup soft bread crumbs
1 egg
¼ cup buttermilk
½ teaspoon salt
1 teaspoon paprika
⅛ teaspoon cayenne pepper
½ cup ground almonds, divided
½ cup shredded Manchego cheese
1 (15-ounce) can salmon, drained
1 green bell pepper, chopped
1 (8-ounce) can tomato sauce
½ cup sliced green olive
s
¼ cup chopped parsley
1. Preheat oven to 350°F. Spray a 9″ × 5″ loaf pan with nonstick baking spray containing flour and set aside.
2. In large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook and stir until tender, about 6–7 minutes. Remove pan from heat, then remove cup of this mixture and place in large bowl; let cool for 10 minutes.
3. Add bread crumbs, egg, buttermilk, salt, paprika, cayenne pepper, ⅓ cup ground almonds, and cheese to mixture in bowl and mix. Then add salmon and stir until combined. Pour into prepared loaf pan and sprinkle with remaining almonds. Bake for 45–55 minutes until set.
4. About 15 minutes before salmon is done, return saucepan to heat. Add bell pepper, tomato sauce, and olives; bring to a simmer. Simmer until salmon is done.
5. Let salmon loaf stand for 5 minutes, then slice to serve. Serve with the sauce and sprinkle with parsley.
Party Fun
Salmon loaf is an old-fashioned recipe that is universally popular. You can decorate this recipe with sliced olives and almonds; make several “flowers” using the olives as the centers and the almonds as the petals. Not only is this pretty, but it also gives a hint as to what the recipe contains.