500g cooked Tuna fillet
1/2 teaspoon ground Pepper
1/2 teaspoon Liebstoeckl (spice, similar to celery)
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/2 teaspoon Rue
150g Dates (without stones)
1 tablespoon Honey
4 hard boiled Eggs (in quarters)
50ml White Wine
2 tablespoon Wine Vinegar
50 ml Defritum (Thick fig syrup)
2-3 tablespoon Green Olive Oil

Method: 

Cook tuna fillet. Mesh fillet together with dates, honey, wine, vinegar, Defritum, and oil. Put mass into a bowl and garnish with egg quarters. Serve

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OYSTER, n. A slimy, gobby shellfish which civilization gives men the hardihood to eat without removing its entrails! The shells are sometimes given to the poor.
Ambrose Bierce (1842-1914), "The Devil's Dictionary", 1911:

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If you're not as good as Xena at fishing you can buy them.
2 good size Trout. (gutted, and left whole)
1 Carrot.
1 Onion.
1 Celery stick.
1 knob Ginger. (chopped)
Pinch Corriander.
Pinch Nutmeg.
Pinch Black Pepper.
1 Lemon. (quarters)

Cut vegetables into matchstick sizes and half cook vegetables and drain mix in spices and place some inside each fish with 2 lemon quarters and ginger. Wrap the fish in leaves from any nearby tree or bush, gum would be very good. Place wrapped fish on a piece of bark and put them into the embers of your well constructed camp fire and make sure they are completely covered. Leave for approx. 30 minutes then remove unwrap and eat with a good swig of local wine (which you purchased before leaving the last village you were in ).

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Salmon fillets
1/2 cup White Wine
1/2 Lemon, juice
1 tablespoon Butter
Salt
Pepper
Dill or Tarragon
Sour Cream (Optional)

Put all ingredients in small saute pan. Heat fillets gently for five minutes on each side. Remove fish, heat liquid to rolling boil. Pour over fillets. Optional: Add sour cream, stir and pour over fish.

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1 1/2 pounds King Crab legs, split and thawed
1/2 cup Butter or Margarine, melted
2 tablespoons Lemon Juice
4 teaspoons grated Onion
2 cloves Garlic, crushed
2 tablespoons finely chopped Parsley
1/2 teaspoon Tarragon, crushed
A dash of hot Pepper Sauce

Cut crab legs into 2 1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan. Broil three to five inches from heat three to four minutes; brush occasionally with sauce.
Courtesy of the http://www.geocities.com/NapaValley/8645/recipebox.htmlRecipe Box

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No matter how hard you throw a dead fish into the water, you can't make it swim.
Paul Zaloom

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1 dozen large Shrimp, cleaned and peeled
2 tablespoons Olive Oil
1 tablespoon Butter
1 clove Garlic, chopped or mashed
1 Lemon
1/2 cup White Wine
Salt
Pepper

Heat garlic in oil, add shrimp and cook until pink or for 3-4 minutes. Squeeze juice from lemon, add wine, salt and pepper. Serve with pasta or rice.

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2 pounds Squid, fresh or canned
4 tablespoons Olive Oil
2 teaspoons Celery Seed or Lovage
1 teaspoon Oregano
1 teaspoon Ground Pepper
2 teaspoons Parsley, fresh
1/4 cup Raisins
2 teaspoons Honey
1/2 cup White Wine
1/2 cup Fish Stock

Clean the squid. Cut off tentacles, cut in to fine pieces, and sauté in olive oil. Grind celery seed (lovage), oregano, and ground pepper in a mortar. Place in a saucepan and add chopped parsley and raisins. Blend with honey, white wine, and fish stock. Heat and bring to a boil, then pour over the pan of squid and cook slowly together.

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Xena- Fish don't just catch themselves.
Xena Warrior Princess, Fins Femmes and Gems

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In Mitulis: Sea Mussels

Ingredients:

1 Kg fresh Sea Mussels
100ml Liquamen (salty fish sauce, salt can be used)
1 branch of Leek, finely minced
1 tablespoon Cumin
200ml Passum (Very sweet wine sauce)
1 tablespoon minced Saturei (a spice plant) {Be creative}
500ml white Wine
500ml Water

First water mussels, and clean them {Makes sense}. Mix together Liquamen, wine, water, passum, and spices. Boil the broth for about 20 minutes, then add mussels. Boil additional 10 minutes. Serve

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1/3 cup Flour
1 teaspoon Chili powder
1/4 teaspoon Garlic powder
1 1/4 pounds Red Snapper fillets, skinless, crosscut into 1/2-inch cutlets
2 tablespoons Peanut oil
1 cup Pineapple-Pepper Sauce (recipe follows)

In a shallow bowl, mix together flour, chili powder and garlic powder. Dredge cutlets in seasoned flour, coating evenly. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add fish cutlets in batches, and sauté about 2 minutes on each side, or until lightly browned. Add more oil to the skillet as you need it. Keep fish warm in a 200° F oven until all the fillets are sautéed. Serve with Pineapple-Pepper Sauce. 4 servings

1/2 cup chopped fresh Pineapple (including juice)
1/4 cup finely chopped, seeded Orange sections
2 tablespoons diced Green Peppers
2 tablespoons diced Sweet Red Peppers
2 tablespoons finely chopped Onions
Dash of red-hot Pepper Sauce
1 tablespoon Orange Marmalade
2 tablespoons Cider Vinegar

In a heavy saucepan, combine all ingredients. Bring to a boil over medium-high heat. Stir, cover and remove from heat. Let stand for 30 minutes. Spoon relish into a glass bowl and refrigerate for at least 1 hour. Makes 1 cup
Courtesy of the Recipe Box

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I have other fish to fry.
Miguel de Cervantes, 1547-1616, Don Quixote, Chap. xxxv.

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1 cup chopped Onions
2 tablespoons Olive Oil
2 tablespoons Flour
1 cup hot Milk
1/4 teaspoon Dry Mustard
Dash of White Pepper
1 1/2 cups sliced fresh Mushrooms
1 tablespoon minced Pimientos
1 cup cooked Lobster meat.

In a skillet, sauté onions in 1 tablespoon oil for 3 to 4 minutes. Stir in flour and cook for 3 to 4 minutes. Add milk slowly while stirring, cook until thickened. Stir in mustard and pepper. In another skillet, heat remaining oil. Add mushrooms and sauté for 3 to 4 minutes, or until soft. Stir in pimientos and lobster meat. Pour creamed onions over lobster mixture, stir and cook for 1 minute. Serve hot. 4 servings
Courtesy of the Recipe Box

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2 pounds fresh Squid tubes, cleaned and sliced into 1/2-inch rings
4 tablespoons Olive Oil
1 Onion, chopped
1 clove Garlic, minced
1/2 cup Tomato Paste
1/2 cup White Wine
4 or 5 cups cooked Rice
Juice of one Lemon

In a 4 to 5-quart pan, bring about 1 1/2 inches of water to a boil. Add rings, reduce heat, cover and simmer for 30 seconds. Drain and dry. Fry in olive oil with the onions and garlic until onions are tender. Add tomato paste and white wine. Spread cooked rice evenly in a baking pan. Pour squid mixture over the rice. Bake at 400° F. for 25 minutes. Sprinkle lemon juice over mixture before serving. Serves 4
Courtesy of the Recipe Box

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The health of the salmon to you: A long life. A full heart. A wet mouth.
Irish Proverb

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2 pounds fresh Cod fillets
1 teaspoon Salt
1/8 teaspoon Pepper
1 Egg
1 tablespoon Water
1 cup Flour
Shortening 1/4 cup Margarine or Butter
1/4 cup toasted slivered blanched Almonds
1/4 teaspoon Salt
1 1/2 teaspoons Lemon Juice

If fillets are large, cut into serving pieces. Season with 1 teaspoon salt and the pepper. Beat egg and water slightly. Dip fish into egg, then coat with flour. Melt shortening (1/8 inch) in skillet; fry fish over medium-high heat about 10 minutes. Brown margarine in small skillet; stir in almonds, 1/4 teaspoon salt and the lemon juice. Spoon over cooked fish. 6 servings.
Courtesy of the Recipe Box

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4 striped bass fillets, skin on
1 to 1-1/2 tsp. lemon pepper
1/2 cup olive oil

Method

Combine all ingredients and place in resealable plastic bag. Seal bag and refrigerate for 30 minutes. Grill fillets for 10 to 20 minutes over medium heat, turning once. Fish are done when they flake easily with a fork and are opaque. To serve, drizzle 1/4 cup melted butter combined with 1/2 tsp. garlic powder with parsley over finished fish.
Courtesy http://www.gatecom.com/~lwilson/http://www.gatecom.com/~lwilson/The Wild Side

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Joxer- I Attus, king of trout, and ruler of its people. I set you free... You tell good joke trout brother. Now, I must have tribute. Go, swim, be free. Go. Go.
Xena Warrior Princess, Fins Femmes and Gems

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1 pound boiled fillet of small Fishes or whole Sardelles
1/4 pound dried Raisins (sultanas)
1/2 teaspoon freshly ground pepper
1 tablespoon Liebstoeckl (Lovage)
1 tablespoon Oregano
2 small diced Onions
3/4 cup Oil
3 tablespoons Liquamen (salty Fish sauce), or 1/2 tsp salt
Cornstarch, some

Mix raisins, pepper, Liebstoeckl, oregano, onion, wine, Liquamen and oil together and put in a casserole. Cook until done. Then put small boiled fish fillets or boiled small whole fishes into it. Thicken with a bit of cornstarch and serve.
Courtesy http://www.mit.edu:8001/people/wchuang/cooking/cooking.htmlhttp://www.mit.edu:8001/people/wchuang/cooking/cooking.htmlCooking and Recipes, Translated by Micaela Pantke

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2 pounds Monkfish, in large whole filets, skin and membranes removed
2 tablespoons Olive Oil
3 large Garlic cloves, minced
3 large Red Bell Peppers, cored, seeded, cut into lengthwise strips
3/4 cup whole Almonds, toasted
1/2 teaspoon Saffron threads
1/2 cup dry White Wine
1/2 cup Fish stock
1/2 teaspoon salt
1/2 teaspoon white pepper, or to taste
1 ounce sliced Almonds, toasted, for garnish

Preheat the oven to 350 degrees (175 C.). Bake the fish in a buttered baking pan for 15 minutes. Let cool. Cut into medallions and set aside. Reserve the baking juice. Heat the oil in a large skillet; add the garlic and peppers, and sauté over low heat for 20 minutes, stirring occasionally. Grind whole almonds finely in a food processor and add to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper. Cook over medium heat for 5 minutes. Transfer to a blender or food processor and puree. Return the sauce to the skillet, add the fish medallions, and heat through. Serve immediately, with sliced almonds sprinkled on top. Makes 6 servings.
Courtesy of The http://i99.com/cook/http://i99.com/cook/http://i99.com/cook/http://i99.com/cook/On-Line Cookbook, Source: Marimar Torres, "The Catalan Country Kitchen" , 1992

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1 can chopped pealed Tomatoes
dash of Orange juice
2 fillets of fresh Fish
1 chopped Onion
1 clove of crushed Garlic
Oregano
Parsley
Salt
Pepper

Lightly saute the onion and garlic in a frypan until it's light brown. Add the chopped tomatoes and simmer. Add herbs and seasoning. Add the orange juice and reduce heat.
Place the fish onto the simmering liquid and cover with a lid. Leave this on a low heat for 7-8 minutes (or until fish is cooked). Serve on a bed of rice or pasta and with a green salad. Serves 2.
Courtesy of My-Recipe.com, from the kitchen of Dream Life

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He was a bold man that first eat an oyster.
Jonathan Swift, 1667-1745, Polite Conversation, Dialogue ii.

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1 tablespoon Soy sauce
1 teaspoon Hoisin sauce
1 teaspoon Brown Bean sauce
1/4 teaspoon Asian Sesame oil
1 teaspoon finely minced Garlic
1 teaspoon very finely minced Ginger root
2 Orange Roughy fillets, 5 to 6 ozs each and 3/4 inches thick
2 dried Shiitake Mushrooms, soaked in warm water to cover
for 20 minutes, drained, stemmed and slivered
4 large sprigs Cilantro

In a small bowl, stir together soy sauce, hoisin sauce, brown bean sauce, sesame oil, garlic and ginger root. Place fillets in a shallow dish about 9 inches wide, tucking the thin ends under to make an even thickness. Pour the soy sauce mixture evenly over the top, arrange mushroom slivers on the fillets and top each fillet with a cilantro sprig. Set the dish on a steamer rack placed above boiling water, cover, and steam 6 to 7 minutes or until fish is translucent; do not overcook. Discard steamed cilantro sprigs and garnish with remaining cilantro. Spoon pan juices over steamed rice. Serve with stir-fried snow peas or broccoli and fresh fruit for dessert. Makes 2 servings. Lower sodium version: use a reduced sodium soy sauce.
Courtesy http://www.mit.edu:8001/people/wchuang/cooking/cooking.htmlCooking and Recipes

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6 tablespoons Butter
1 tablespoons finely diced Shallots
1/2 cup finely diced Lobster
1/2 cup finely diced Shrimp
1/2 cup finely chopped Mushrooms
1/2 White Wine
1 tablespoon Flour
4 Sole fillets
3/4 cup Hollandaise sauce

Melt 2 tablespoons butter in a medium saucepan and sute shallots until translucent. Add lobster, shrimp, mushroom and wine, simmer until seafood is cooked. (approx 4-5 minutes) Strain off liquid and reserve; set aside seafood. Melt 1 tablespoon butter, sprinkle with flour and make a roux. Add reserved liquid and cook until thickened. Add some of the sauce to the seafood mixture (just enough to bind), mix remaining sauce with hollandaise and set aside. Melt remaining butter and sautee sole fillets until cooked. Lay cooked fillet flat on a cookie sheet, top with equal amounts of seafood, and spoon hollandaise sauce mixture over top. Broil until sauce is golden.
Courtesy of http://www.geocities.com/NapaValley/2267/recipes.htmlhttp://www.geocities.com/NapaValley/2267/recipes.htmlhttp://www.geocities.com/NapaValley/2267/recipes.htmlhttp://www.geocities.com/NapaValley/2267/recipes.htmlLu's Recipe Extravaganza

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Give a man a fish and he'll eat for a day; teach a man to fish and he'll eat for a lifetime.
Unknown

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1 pound Scallops
1 1/2 cups sliced Mushrooms
2 tablespoons Margarine or Butter
2 cups cut up Broccoli or one package (10 oz.) frozen chopped Broccoli, thawed
1 jar (2oz.) sliced Pimientos, drained
1 can (10 3/4 oz.) condensed Chicken broth
3 tablespoons Cornstarch
2 teaspoons Soy Sauce
Hot cooked Rice or Pasta

If scallops are large, cut into halves. In a 3-quart saucepan, cook and stir mushrooms in margarine over medium heat until tender, about 5 minutes. Stir in scallops, broccoli and pimientos. Cook, stirring frequently, until scallops are white, 3-4 minutes.
Courtesy of the Recipe Box

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2 pounds Blue Shark
1/2 cup Flour
Salt and Pepper
Olive oil
Sauce:
1/2 cup White Wine
1/4 cup Balsmic Vinegar
1/4 cup fresh Raspberries
1 tablespoon Sugar
2 tablespoons Butter
2 tablespoons Flour

Shark: Cut shark into three pieces. Mix in a bowl 1/2 cup flour with salt and pepper. Wash shark, and pat dry. Heat frying pan with a little olive oil. Dredge shark into flour mixture and place into pan. Cook for only about four minutes per side, then remove from pan, cover and set aside.
Sauce: Heat butter in saucepan. Add flour and brown. In a cup, mix balsmic vinegar and wine, then add the mixture to the saucepan and slowly stir on low heat. Lastly stir in raspberries. Slowly stir on low heat until sauce thickens, remove from stove and serve. Serve shark with a little sauce on top, very good! Serves 3.
Courtesy of The http://i99.com/cook/http://i99.com/cook/http://i99.com/cook/On-Line Cookbook, Source Michelle Wilmore

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Gabrielle- Look we have to cook our food. I am still waiting for the fish I had for lunch to stop trying to swim upstream!
Xena Warrior Princess, A Day In The Life

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1 pound 1 oz filleted Fish
1/2 teaspoon Ginger
Paste:
2 cup white Flour
1 cup whole wheat Flour
1 cup Water, approximately
1 teaspoon Cinnamon
1/2 teaspoon Pepper
1/2 tablespoon Salt

Mix flour together, stir in water, knead to a smooth dough. Divide in 24 portions. Roll out each portion into an oval about 4"x5 1/2". Cut a piece of fish about 1 1/2"x3"x3/8". Mix ginger, cinnamon, and salt. Take 1/8 t of the mixture, put about half of it on one end of the rolled out piece of dough, put on the piece of fish, put the rest of the spice mixture on the fish. Fold over the other half of the dough and seal the edges, using a wet finger if necessary; it should look like a big ravioli. Put on a baking sheet and bake 20-30 minutes at 325deg. . Eat. Variants: You can make smaller or larger pasties, as you like; what I describe is simply one way that works. As an alternative to the ravioli shape, you can roll out the dough in a roughly circular shape, put the fish in the middle, pull the dough up around the edges and join it on top--sort of like a sui mai.
Courtesy http://www.mit.edu:8001/people/wchuang/cooking/cooking.htmlCooking and Recipes, from Recreational Medievalism from David and Betty

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2 tablespoons Olive Oil
1 tablespoon Curry Powder
1 1/2 lb Halibut Steak (cut into 4 equal pieces)
1/2 cup Cracker Meal

In a small saucepan, combine oil and curry powder and cook over medium heat for 4 to 5 minutes. Dredge fish steaks in cracker meal, coating all sides evenly. Pour oil off curry powder into a nonstick skillet and discard curry powder. Add fish and sauté over medium-high heat for 4 to 5 minutes on each side. 4 servings.
Courtesy of the Recipe Box

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[Advise] the ruler to govern the state as one cooks a small fish -- that is, don't turn it so often in the pan that it disintegrates.
Lao Tzu: Lisa Grossman:

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1/4 cup chopped Onion
1/4 cup Margarine
3 oz Mushroom (save liquid)
7-1/2 ouncecan Crab meat, drained
1/2 cup Saltine Cracker crumbs
2 tablespoons Parsley
1/2 teaspoon Salt
8 Flounder Filets
Sauce:
3 tablespoons Butter
3 tablespoons Flour
1/4 teaspoons Salt
1 cup Milk
1/3 cup Dry Wine (optional) •
4 oz (112 shredded Swiss Cheese
1/2 teaspoon Paprika

In skillet, cook onion in margarine until tender. Stir in mushrooms with flaked crab, cracker crumbs, parsley, salt and dash of pepper. Spread mixture over fillets, roll and place seam down in baking dish. In sauce pan melt butter, blend in flour and salt. Add enough milk to mushroom liquid to make 1-1/2 cups. Add wine to saucepan. Cook and stir until mixture bubbles and thickens. Pour over filets. Bake at 400 degrees (200 C.) for 25 minutes, sprinkle with cheese and paprika and bake ten minutes more. •ENJOY!!! Serves 6.
Courtesy of The http://i99.com/cook/http://i99.com/cook/http://i99.com/cook/On-Line Cookbook, Source Lilann

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1 whole salmon, gutted, or centre cut salmon roast
1 cup huckleberries (or blueberries)
1/2 onion, chopped
1 lemon, sliced
2 teaspoon butter

Spread 1 teaspoon butter around centre of tin foil, arrange half of the lemon slices over butter and place salmon on top. Mix together berries and onion, stuff fish. Spread butter on top of salmon, arrange remaining lemon slices, fold and seal foil. BBQ 10 minutes per inch of salmon at thickest point, turning every 5-10 minutes. Unwrap foil, peel off skin and remove bones. Place fillets on plates, spoon stuffing and lemon slices on top.
Serves 4.
Courtesy of My-Recipe.com

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Gabrielle- Hey look! Clams! There's lots of 'em too. I know what I'm having for dinner.
Xena Warrior Princess, Here She Come Miss Amphopolis

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Seared Tuna:
1.5 pounds Yellowfin Tuna (sushi quality, trimmed of all skin and dark meat)
1 tablespoon minced fresh Ginger
1 tablespoon cracked black Peppercorns
1 cup Instant Potato flakes
1 tablespoon Olive oil
Salt, to taste
Green Beans:
1 lb. Green beans, blanched
2 cup Spinach leaves, washed
10 cloves Fresh garlic, peeled and minced finely
1/4 cup Dried shrimp, minced finely
1 tablespoon Jalapeno pepper, seeds removed and minced finely (about 1 pepper)
2 tablsepoon Peanut oil
Salt and Pepper to taste
Garlic chips:
1/2 bulb Elephant garlic
2 cups Peanut oil

Salt and Pepper to taste

Beans Heat a sauté pan over high heat and add the peanut oil. Add the beans and cook over high heat until the beans become sift and begin to wrinkle. Add the dried shrimp, garlic and jalapeno. Cook until the garlic begins to brown then add the spinach. Continue to cook until the spinach becomes soft and dry. Season to taste with salt. Reserve.
Garlic Chips Peel the cloves of elephant garlic and blanch them in boiling water for about 2 minutes. Remove, cool and slice them very thinly. Heat the oil to about 350 F. and fry the garlic until golden brown and crispy. Remove to a paper towel to drain and season with salt and pepper.
Tuna Cut the tuna into four thick steaks. Brush them lightly with olive oil then season them with salt. Combine the ginger, pepper and potato flakes and mix well. Roll the tuna steaks in the ginger mixture. Heat a suitable saute pan over high heat and add the olive oil. Place the tuna steaks in to the pan and cook for 30 seconds on each side then remove to a cutting board. Spoon one quarter of the beans into the center of each plate. Slice each tuna steak into four slices and arrange around the beans. Garnish with the garlic chips. Serve with soy sauce and wedges of fresh lime.
Courtesy Anne's Favorite Recipes

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8 ounces smoked Haddock
1/4 pint Milk
1/2 ounce Butter
1/2 ounce Flour
4 ounces Cheddar Cheese grated
Salt and Pepper
1 Tomato, skinned and sliced
PANCAKES:- Beat together...
2 ouncesFlour,
Salt, pinch
1 Egg,
1/4 pint Milk,
2 tablespoons Water.
Oil for frying.

Place fish in a small pan, pour over milk, cover and simmer until fish flakes. Strain and reserve milk. Flake fish, discard skin and bone. Melt butter, stir in flour and cook 1
Minute. Stir in reserved milk, bring to the boil and cook a further min. Stir in fish and half the cheese. Season. Make pancakes. Cut three circles the size of ramekin dishes from each pancake. Layer the pancake circles, fish sauce and tomato slices in ramekin dishes, finishing with pancake circle. Sprinkle with remaining cheese. Bake 375 F. approx. 15 minutes or until cheese is brown. Garnish with lemon and tomato slices.
Courtesy http://www.mit.edu:8001/people/wchuang/cooking/cooking.htmlCooking and Recipes

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ARCHBISHOP, n. An ecclesiastical dignitary one point holier than a bishop. If I were a jolly archbishop, On Fridays I'd eat all the fish up -- Salmon and flounders and smelts; On other days everything else.
Ambrose Beirce, The Devil's Dictionary, Jodo Rem

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1 1/2 pounds Mahimahi fillet, cut into 4 pieces
1 large Banana, cut into 1/4-inch slices
1 cup thinly sliced Onions
1 tablespoon chopped fresh Parsley

Place each fillet in the center of a large sheet of aluminum foil. Place banana slices on top of fillets, mound onions on top of bananas and sprinkle with parsley. Wrap foil to enclose fish. Place wrapped fish, top down in a 500°F oven for 6 to 8 minutes or until fish flakes when tested. Serve fillets on a platter, garnished with parsley sprigs. 4 servings
Courtesy of the Recipe Box

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1 large Onion
2 cloves Garlic
1clove fresh Ginger
2 tablespoons Olive Oil
1 tablespoons Curry Powder
Salt and Pepper
14 ounce can Tomatoes chopped
1 pound White Fish
14 ounces Pineapple pieces
about 1 1/2 pounds Potatoes
1/2 pound peeled Prawns
1/2 pound scallops
5 fl ounce cream

Grated Cheese

Peel and chop the onions, garlic and ginger and fry in oil for two minutes. Add curry powder, salt and pepper and fry a further minute. Add tomatoes and pineapple and bring to the boil. Chop fish into 1" cubes, add to sauce and simmer for 15 minutes.Boil potatoes and mash them. Remove the sauce from heat and add prawns, scallops and cream. Transfer fish with some of the sauce to a large casserole dish. Spread the mashed potatoes over the top. Sprinkle with the grated cheese. Bake in mod. oven for 20 mins.
Courtesy http://www.mit.edu:8001/people/wchuang/cooking/cooking.htmlCooking and Recipes

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Oh, the gallant fisher's life!
It is the best of any;
'T is full of pleasure, void of strife,
And 't is beloved by many.
Izaak Walton, 1593-1683, The Angler.

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1 (8 oz.) cleaned Trout per serving
6 fresh Mushrooms, sliced
2 medium Onions, chopped
1/4 cup chopped Parsley
Butter or Margarine
1 1/2 cups Bread crumbs
Pinch of Sage
1/4 tsp. Onion Salt
1/4 tsp. Garlic Salt
1/4 tsp. Celery Salt
Freshly ground Pepper

Wash trout in cold water; pat dry. Sauté mushrooms, onions and parsley in 4 tablespoons butter until onions are soft. Toss onion mixture with bread crumbs. Add sage, onion salt and garlic salt, celery salt and pepper to taste. Stuff trout cavities and place in buttered baking pan. Brush trout with butter. Bake at 400 F. for 25 to 35 minutes. Serve hot. Place any extra stuffing in baking dish, cover and place in oven 20 minutes before serving.
Courtesy http://www.gatecom.com/~lwilson/The Wild Side, Source: U.S. Trout Farmers Association

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1 Whole Mango, chopped
1 Jalapeno Pepper (optional) - wear gloves and remove seeds. More jalapenos may be used if desired (and you're brave) •
1/2 cup Red Onion, chopped
Juice of 1 Lime (lemon may be used to substitute)
1 tablespoons Honey
1 Red Bell Pepper (chopped)
1 clove Garlic, minced (optional)
2 pounds fresh Salmon

Broil Salmon, and keep warm. Mix all sauce ingredients in a large bowl. Top the salmon with salsa. Serve the extra sauce in a bowl. Serve over rice. Serves 4.
Courtesy of The http://i99.com/cook/http://i99.com/cook/http://i99.com/cook/On-Line Cookbook

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Gabrielle- Are you worried we're gonna get there and the fish will be gone?
Xena: I'm worried we gonna get there and the fish will be armed.
Xena Warrior Princess, Fins Femmes and Gems

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1 pound Dungeness Crabmeat
1 tablespoon Olive Oil
4 Eggs, beaten
2 tablespoons Parmesan Cheese, grated
1 tablespoon Parsley, minced
2 tablespoons Onion, finely chopped

In an omelette pan, heat olive oil over medium heat. Add onions and sauté. Mix crabmeat, eggs and cheese; add to pan with sauteéd onions. Reduce heat slightly. As the omelette cooks, lift the edges with a spatula, letting the uncooked part run underneath. When the top looks creamy and almost set, increase the heat to let it brown slightly. Turn the omelette onto a warmed plate and fold it in half. Garnish with parsley. Serves 2.
Courtesy of the Recipe Box

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Scillas (Big Shrimps) Roman Recipe

1 pound cooked and prepared big Shrimps
1 teaspoon Green Pepper
1 tablespoon Liebstoeckl (Lovage)
1/2 teaspoon ground Celery seeds
2-3 tablespoon Vinegar
3 tablespoons Liquamen (salty Fish sauce), or 1/2 tsp salt
4-5 hacked hard-boiled Egg yolks

Cook shrimps. Then ground pepper, celery seeds and Liebstoeckl. Pour vinegar, Liquamen and egg yolks over it and mix thoroughly. Pour the mixture over the shrimps and serve.
Courtesy http://www.mit.edu:8001/people/wchuang/cooking/cooking.htmlCooking and Recipes, Translated by Micaela Pantke

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If people concentrated on the really important things in life, there'd be a shortage of fishing poles.
Doug Larson

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2 tablespoons Butter or Margarine, melted
1/3 cup Chicken Broth
1/2 cup finely chopped Onion
1/2 cup finely grated Carrots
1/2 cup chopped fresh Mushrooms
1/4 cup minced fresh Parsley
1/2 cup dry Bread crumbs
1 Egg, beaten
1 tablespoon lemon juice
1 teaspoon Salt
1/8 teaspoon Pepper
2-1/2 to 3 lbs. Fish Fillets (cod, whitefish, haddock, etc.)
Paprika

In a large bowl, combine the first 11 ingredients and mix well. In a greased 13-in. x 9-in. x 2-in. microwave-safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook on high for 15-16 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika. Yield 6-8 servings.
Courtesy http://www.gatecom.com/~lwilson/The Wild Side, Source: Taste of Home: June/July 95'

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1 pound Fish fillet (e.g. Salmon)
1 cup White Wine
1/2 cup Beef broth
3 Leek branches (I hope branch is the correct expression...)
1/2 cup Oil
Liquamen (salty Fish sauce) or Salt, Coriander, Pepper, Liebstoeckl (Lovage)
Oregano to taste
Starch or Flour, a little bit to thicken the sauce

Put the fish in a pan, add Liquamen, oil, wine and broth. Chop leek branches and coriander. Chop fillets into a kind of fish goulash Cook approximately 30 minutes on small to moderate heat. When well done ground coriander, Liebstoeckl and oregano and add to the fish fricassee. Boil again shortly. Then thicken sauce with starch, sprinkle pepper on the fricassee and serve.
Courtesy http://www.mit.edu:8001/people/wchuang/cooking/cooking.htmlCooking and Recipes, Translated by Micaela Pantke

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Gabrielle: Well fought, friend fish, know that I don't do this for pleasure, only to live. (Xena) Oh, the one where they are cold and wet and slimy, yeah I've heard that.
Xena Warrior Princess,

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1 can (17 1/2 ounce) Salmon
1/3 cup chopped green Onions
2 teaspoon Curry Powder
1 tablespoon Lemon juice
1 tablespoon Cider Vinegar
1 tablespoon chopped or powdered Garlic
3 cups cooked Rice
Lettuce

Flake salmon. Remove skin and bones. Add salmon, green onions, curry powder, lemon juice, cider vinegar, and garlic to rice. Mix well. Pack into plastic-lined loaf pan and chill several hours in refrigerator. When ready to serve, unmold onto lettuce--lined platter. Makes 4 servings.
Courtesy http://www.mit.edu:8001/people/wchuang/cooking/cooking.htmlCooking and Recipes

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1 pound fillet of Catfish
1/4 cup Pecans, chopped
4-6 Peach slices
2 tablespoons of Peach syrup from can
1 tablespoon Peach brandy
Salt and Pepper and Parsley to taste
Butter for saute'
4 tablespoon Fish stock

Gently wash and pat dry the fish. Season with salt, pepper and parsley (leaves only). Gently press the pecans into the flesh. Place butter in heated skillet and saute' fish for approximately 3-5 minutes. Add good quality fish stock, peach brandy and syrup from the peach can. Cover and simmer over low heat. Place slices of peaches on top of fish and recover and cook until fish is cooked through, approximately 3-5 minutes, depending on thickness of fish. Remove fish from skillet and place in serving dish. Adjust the sauce to taste and pour over and around the fish fillet. Serves 2.
Courtesy of My-Recipe.com

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A woman needs a man like a fish needs a bicycle.
Unknown

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Catfish
3/4 cup yellow Cornmeal
1/4 cup Flour
Salt to taste
1 teaspoon Cayenne Pepper
1/4 teaspoon Garlic powder
4 Catfish fillets
Oil
Hush Puppies
1 cup self-rising Cornmeal
1/2 cup self-rising Flour
1 tablespoon Sugar
1 Egg
1 medium Onion, chopped
1/2 green Pepper, chopped or 1 Jalapeno Pepper, chopped
1 cup Milk
Vegetable oil

Catfish Combine first 5 ingredients. Coat catfish with mixture, shaking off excess. Fill a deep pot half full with oil. Heat to 350 degrees F. Add catfish in single layer, and fry until golden brown, about 5-6 minutes. Remove and drain on paper towels. Serve with Hush Puppies. Serves 4.
Hush Puppies Combine first 7 ingredients. Drop by the tablespoon into hot oil (350 degrees F.). Fry until golden brown on all sides. Drain on paper towels.
Courtesy http://www.gatecom.com/~lwilson/The Wild Side, Source: Home Cooking: April '95

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