Number of Servings: 6Ingredients: 12 Ounces egg noodles1 Pound pan-ready skate fillets, cut into 1 1/2 inch squares1 1/2 Cup low-fat milk1 Can (12-ounces) evaporated skim milk1 Cup chopped onion1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon hot pepper sauce1 Pound fresh mushrooms, sliced1/4 Cup butter or margarine, divided2 Tablespoons olive oil1/3 Cup flour1/3 Cup sherry1 Cup fresh bread crumbs or crushed buttery crackersFinely snipped fresh parsley for garnishInstructions: Cook noodles in boiling salted water; drain and set aside while preparing sauce. In three-quart saucepan, combine milk, evaporated milk, onions, hot pepper sauce, salt and pepper. Simmer for 10 minutes; remove pan from heat; set aside.
In a large skillet, heat 3 tablespoons butter and oil, then sauté mushrooms until lightly browned. Stir in flour and remove pan from heat. Using strainer, add the poaching liquid used to cook the skate. Stir thoroughly, return skillet to heat and cook until sauce is thickened. Stir in sherry.
In large bowl, combine mushroom sauce with noodles, skate and onions. Place in large open casserole dish or in individual oven proof au gratin dishes.
Combine 1 tablespoon softened or melted butter with crumbs; sprinkle over casserole. Bake uncovered at 350 degrees F for 15-20 minutes or until topping is golden brown and sauce is bubbly. Garnish with parsley and serve.
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Seafood has a long tradition on holiday tables! Put a new twist on your Thanksgiving stuffing and add oysters. Not only are Oysters wonderful on the half-shell but also as a mild addition to this sweet traditional stuffing recipe. Number of Servings: 10Ingredients: 2 pints Gold Band oysters1 cup vegetable oil20 chicken gizzards3 cups Italian bread crumbs5 chopped chicken livers2 medium onions1 bunch celery1 sweet pepper15 sprigs parsley1 small loaf stale Frenchbread15 green onions1 turkey gizzard and liverSalt and pepperInstructions: Boil livers and gizzards in 3 cups of water and retain broth. Soak French bread and breadcrumbs for 10 minutes. Drain excess liquid. Chop celery, onions, green onions, sweet pepper in food processor or blender. Chop all gizzards and livers in food processor or blender. Poach oysters for 4 minutes. Chop the poached oysters and save oyster liquer. Simmer, in oil, all chopped vegetables on medium low heat for 5 minutes. Add drained bread ingredients. Add chopped oysters and oyster liqueur. Add butter, parsley and broth as well as salt and pepper to taste. Simmer on low heat for 30 minutes or until dressing is dry enough for your taste.
Source: ThePerfectOyster.com
Photo courtsey of Taylor Shellfish Company, Inc.
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Number of Servings: 4Ingredients: 1 1/4 pounds sea scallops1 clove garlic, minced1 tablespoon vegetable oil1/4 cup water1/4 cup lime juice1/4 cup green onions, finely chopped1 teaspoon grated lime zest*1/2 teaspoon salt1/2 teaspoon pepper, freshly ground1/8-1/4 teaspoon cayenne pepper1/4 cup fresh mint, chopped1 ripe avocado, dicedBibb or Boston lettuceNutrition Information: Calories: 369
Protein: 32%
Saturated Fat: 8%
Fat: 56%
Carbohydrates: 10%
Instructions: In a covered saucepan, gently poach scallops with garlic, vegetable oil and water for 3 to 4 minutes, turning once. Using a slotted spoon, remove scallops to a ceramic or glass bowl. Rapidly boil down liquid in a pan to about 1/4 cup. Cool and combine this liquid with remaining ingredients, except avocada and lettuce. Pour over scallops in bowl. Refrigerate for 1 to 2 hours. Just before serving, peel and dice avocado. Toss gently with the scallops. Serve on the lettuce garnished with additional mint sprigs.
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Number of Servings: 4Ingredients: 20 Lobster Chunks - deep fried4 tortilla skins1 cup lettuce shreddedCaribbean Salsa1/4 cup tomato - small diced1 tablespoon green pepper diced1 tablespoon onion minced1 tablespoon papaya - small dice1 tablespoon cantaloupe - small dice1 tablespoon mango1/2 cup pineapple - small dice1 tablespoon fresh cilantro - chopped1 tablespoon extra virgin olive oil1/2 lemon - juice1/2 lime juiceSalt and pepper to tasteTabasco to tasteInstructions: Caribbean Salsa
Combine all Salsa ingredients and let sit.
Bread frozen lobster chinks and deep fry or poach (unbreaded). Place in wrap, lettuce, 5 lobster chinks and add salsa.
Source: Ambassador Seafoods
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Number of Servings: 4Ingredients: 12 Ounces cape shark (four 3 oz. portions)1 Fresh fennel bulb (with green leaves and stems attached)2 Cups homemade chicken broth (or 1, 14-1/2 oz. can)1 Large clove fresh garlic1 Tablespoon olive oil1 Cup heavy creamCarrot for garnishInstructions: Divide cape shark into serving size portions, discarding a remaining
bony-looking cartilage. For appearance sake, thin red edges (which are
edible) may also be trimmed.
Rinse fennel; cut off leaves and stem near top of bulb. Slice bulb
into 1/2 inch thick cross sections; set aside. Reserving leaves for
garnish, coarsely chop remaining bulb, leaves and stems to yield
approximately 1/2 cup.
In 2 quart saucepan, heat broth, chopped fennel and garlic until
boiling. Reduce heat to simmer, add fish, cover and poach gently
(liquid should just "quiver") for 10 minutes or until flesh is white.
Using tongs or slotted metal spatula, carefully transfer cape shark
from hot liquid to heatproof dish; keep warm. Stir cream into poaching
liquid, raise heat to medium and cook, uncovered for 20-25 minutes,
stirring occasionally, or until sauce is reduced by one half (should
have consistency of syrup).
While liquid is reducing, heat oil in large skillet. Saute fennel
slices, turning once, until tender-crisp (15-20 minutes). Divide fennel
slices among four dinner plates; top with cape shark. When sauce is
reduced, strain and pour over fish. Garnish each plate with finely
chopped fennel leaves and decorative circles or festive "flowers"
crafted from fresh carrot.
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