Calamari
Simple, but very fun and elegant.
Squid-about 4 to 6 oz per person (make sure that they have been
cleaned and de-beaked) sliced into rings about 1/2" wide, drain thoroughly (do not
wash them since this only adds unwanted moisture. Put squid in a mixing bowl and add
1 cup of buttermilk, stir mixture. Let it marinate for about 15 minutes.
Prepare coating mix-
In a small mixing bowl combine the following:
1 cup corn meal
1/2 cup flour
1 teaspoon ground pepper
1 Tablespoon paprika
1 Tablespoon garlic powder
Put about 1/2" of vegetable oil in a large frying pan over medium
heat Place coating mix in a large dinner plate. Dip the squid, which has marinated
in the buttermilk, in the coating mix and place in the heated oil. Squid should cook to a
very light brown in about 30 seconds (adjust heat as necessary).
Serve with lemon slices and French bread!
Serving suggestion: Add a green salad to make a very colorful meal
Grilled Chile-Bathed Fish
4 ancho chiles (these are normally found dried and packaged, very mild
peppers)
aluminum foil, heavy duty
Vinegar
˝ cup water
1 tablespoon cumin seeds
2 teaspoons dried oregano, crumbled
2 teaspoons dried thyme, crumbled
1 tablespoon salt
4 cloves garlic
˝ cup mild white vinegar
1 ˝ pounds boneless skinless fish fillets
salt for serving:
Olive oil
1 small onion, finely chopped
˝ bunch cilantro leaves only, finely chopped
2 large limes quartered
Corn tortillas
1 avocado, peeled and mashed
1 cucumber, peeled, seeded, and diced
2 serrano chiles, stemmed, seeded and thinly sliced (chopped tomatoes)
This recipe originally called for cooking the fish in corn husks, lots of
work, and just not worth it to me. I have deleted the references to the corn husks and
used aluminum foil instead.
Take the ancho peppers and remove the stems and all of the seeds, anchos
are very mild but watch touching your fingers to your eyes. With tongs, hold the peppers
over a gas burner or near the heating element of your stove just long enough to lightly
singe them. Place the peppers in a bowl and just cover with warm water and a splash of
vinegar. Soak about 20 minutes (peppers should be soft and pliable), then pour the mixture
in a blender. Add the cumin seeds, oregano, thyme, salt, garlic, and vinegar. Blend to a
smooth paste.
Cut the fish into chucks about 3x1 inches, about the size to fit into a
corn torilla. Place them in a ceramic or glass bowl and add 6 tablespoons of the chile
paste (don’t use all of the paste, you will need more later). Mix together to coat
thoroughly, cover and refrigerate for 1 or 2 hours.
Divide the now marinated fish into six equal portions. Take 6 pieces of
aluminum foil (large enough to wrap each fish portion to seal tightly). Please a teaspoon
or so of the chile paste in each foil wrapper and place the fish portion on top. Sprinkle
a little salt on top of the fish and another teaspoon of chile paste. Tightly seal the
foil over the fish so that it will not leak when heated. Grill the packages of fish until
done. Test one by opening the package and placing a fork in the middle of the fish. If the
fish easily breaks into flakes, it is done. (Baking in the oven works fine too, use your
own judgment about time and temperature)
While the fish is cooking, warm the tortillas. I like to place several
of them on a dinner plate, sprinkle them with water and take another plate and flip it
over and fit it on top. Then microwave for a short time. This should steam them and make
them warm and pliable.
Each serving gets a package of fish. The sauce made in the cooked
package is very good. I like to place the baked fish in a tortilla and pour some of the
sauce over it then add the toppings, (dab of olive oil, onion, cucumber, avocado, pieces
of pepper, cilantro, squeeze of lime, tomato pieces)
Cajun Spiced Shrimp Bake
1 pound medium tiger shrimp
4 tablespoons butter or margarine
1 tablespoon fresh lemon juice
2 teaspoons Cajun seasoning
Melt butter or margarine in a medium pan. Place shrimp in a baking dish, pour melted
butter over and stir to coat. Arrange shrimp in the baking dish in a single layer
and sprinkle with Cajun seasoning. Bake in 400° F. oven for 20 minutes, or until shrimp
is done. Serve over hot rice.
Serves 4.
Shrimp Scampi
1 pound large shrimp, shelled with the tails left intact, and
deveined
8 tablespoons butter
1 large garlic clove, finely chopped
2 teaspoons finely chopped fresh parsley
3 tablespoons fresh lemon juice
1/3 cup dry white wine
Salt and pepper to taste
Melt the butter, add the garlic and parsley and brown lightly. Blend in the lemon
juice, wine, salt and pepper. Add the shrimp and sauté them quickly, stirring until
they are tender - about 5 minutes.
Serve the sauce over the shrimp. 2 to 4 servings.
Shrimp Creole
1 pound raw, peeled and deveined shrimp, fresh or frozen
1/4 cup all-purpose flour
1/3 cup cooking oil
1 cup hot water
1 can (8 ounces) tomato sauce
1/2 cup chopped green onions and tops
1/2 cup chopped parsley
1/4 cup chopped green pepper
4 small cloves garlic, finely chopped
1 1/2 teaspoon salt
1/2 teaspoon crushed whole thyme
1/8 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 cups cooked rice
Thaw shrimp if frozen. Cut large shrimp in half. Blend flour into oil and brown, stirring
constantly. Add water gradually and cook until thick and smooth, stirring
constantly. Add remaining ingredients except rice. Cover and simmer 20 minutes. Remove bay
leaves. Serve over rice. Makes 6 servings.
Lime-Garlic Broiled Shrimp
2 pounds raw, peeled, deviened shrimp, fresh or frozen
3 cloves garlic, minced
1/2 cup butter or margarine, melted
2 tablespoons lime juice
1/2 teaspoon salt
Dash freshly ground pepper
Chopped parsley (optional)
Thaw shrimp if frozen. Cook garlic in butter until tender. Remove from heat. Add lime
juice, salt and pepper. Arrange shrimp in a single layer on a baking pan, 15 by 10
by 1 inches. Pour sauce over shrimp. Broil about 4 inches from source of heat
for 8 to 10 minutes or until shrimp are pink and tender. Sprinkle with parsley. Makes 6
servings.
Spicy Tomato Fish Chowder (From
Dr. Rx)
4 teaspoons olive oil
2 cloves garlic, minced
1 can (no salt added) stewed tomatoes
2 teaspoons dried basil (flakes, crumbled)
1 teaspoon dried oregano (flakes, crumbled)
1/8 teaspoon red pepper flakes
˝ cup (dry) white wine
2-3 cups water
˝ pound fish cut into "bite sized" pieces
2 tablespoons fresh, minced parsley
Heat oil in large sauce pan
Add everything but fish and parsley, cook uncovered for ~15 minutes
Add fish, cook uncovered for an additional 5-7 minutes (depending on the variety of fish)
Serve-garnished with the parsley
Serve with rolls and/or fresh cornbread
ENJOY!
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