(printer-friendly version)

When frying we generally use canola oil because it has the lowest level of saturated fat of any vegetable oil. It also contains a relatively high level of monounsaturated fatty acids. Safflower oil ranks second to canola in low levels of saturated fat.

• 1 pound flounder fillets, cut into 2-inch pieces
• 1 egg, beaten
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup cornmeal
• oil for frying

In small bowl, combine egg, milk, salt and pepper. Place cornmeal in shallow dish. Dip fish in egg mixture, then roll in cornmeal. Fry in deep fat at 375 F until golden brown, about 8 to 10 minutes. Drain on paper towels. Serves 3 to 4. (Smaller, thinner pieces near the tail will require about 2 minutes less cooking time.)

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

The keys to good frying are proper temperature and fast cooking. The ideal temperature for frying fish is 375 F. With cooler oil, the food absorbs too much fat and the fish becomes soggy.

• 1 pint oysters
• 1/2 cup flour
• 6 tablespoons beer, room temperature
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 egg whites, stiffly beaten
• oil for frying

In small bowl, combine flour, beer, oil, salt and pepper. Fold in egg whites. Roll oysters in batter. Fry in deep fat at 375 F until golden brown, about 10 minutes. Serves 3 to 4.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

Broiling is a simple, quick way to bring out the true flavor and texture of fresh fish. It’s so easy to brush a fillet with melted margarine or butter, sprinkle it lightly with salt and freshly ground pepper, and slide it under the broiler for a few minutes.

• 4 medium snapper fillets
• 2 tablespoons margarine or butter, melted
• salt
• freshly ground black pepper

Brush fillets with margarine. Lightly salt and pepper. Broil about 4 inches from heat until fish flakes with a fork, about 10 minutes. Serves 6 to 8.

While fish is cooking, prepare Cooked Hollandaise Sauce.

Cooked Hollandaise Sauce

• 3 egg yolks
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1/2 cup firm cold butter, cut into eighths
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 1/16 teaspoon cayenne pepper

In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, one piece at a time, until melted and sauce is thickened. Stir in salt, paprika and cayenne. Remove from heat. Pour over cooked fish. Makes about 3/4 cup.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

Almost any fish can be poached, but those that flake into small pieces, such as snapper and trout, work best. And lean fish such as flounder and grouper cook better this way than fatty fish such as mackerel, which have a strong flavor.

• 6 small snapper fillets
• 6 cups water
• 2 cups dry white wine
• 1 large onion, sliced
• 2 carrots, sliced
• 4 celery stalks, with leaves, sliced
• 3 sprigs fresh parsley
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 1 teaspoon black peppercorns, crushed

Prepare Dill Butter and set aside.

Combine poaching ingredients in fish poacher or large, shallow pan. Bring to boil. Partially cover, reduce heat and simmer for 20 to 30 minutes.

Gently place fish in poaching liquid. Cook, uncovered, until fish flakes easily when tested with a fork, about 10 minutes. Carefully remove to serving platter. Serves 6.

Dill Butter

• 1 stick butter or margarine, softened
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1 teaspoon fresh lemon juice
• 4 tablespoons minced, fresh dill

Place margarine in small bowl. Add garlic, salt, pepper and lemon juice and blend well. Gently stir in dill. Spread on hot fish.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

If you’ve never tried poaching fish in milk, you’re in for a real treat. The subtle flavors are delightful.

• 4 small flounder fillets
• 3 cups milk
• 1 1/2 cups water
• 1 large onion, sliced
• 1 carrot, chopped
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns

Prepare Mornay Sauce and set aside.

Place ingredients for poaching in fish poacher or large, shallow pan. Bring to boil, partially cover, then simmer for 10 minutes.

Place fish in liquid, submerging it completely. Poach until fish flakes easily when tested with a fork, about 10 minutes. Serves 4.

Mornay Sauce

• 1 tablespoon margarine or butter
• 1 tablespoon flour
• 1/2 cup fish or chicken broth
• 1/8 teaspoon freshly ground white pepper
• 1/2 cup heavy cream
• 1 egg, beaten
• 1/2 cup freshly grated Swiss cheese
• 1/16 teaspoon cayenne pepper
• 1/8 teaspoon salt

Melt margarine in medium saucepan over medium heat. Blend in flour, stirring with a whisk. Add broth gradually, stirring constantly. Cook, stirring constantly, until thickened. Add white pepper.

Blend cream and egg together. Gradually add to thickened sauce. Cook over low heat, stirring constantly, until thickened. Do not allow to boil.

Add cheese to sauce. Cook over low heat until cheese is melted. Add cayenne pepper and salt. Serve over poached fish.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

Happy New Year! Our appetizers easily convert to full meals. Baked oysters with bacon, for example, makes a great main course. Just allow for larger portions.

• 2 dozen large unshucked oysters
• 6 slices bacon
• 1 cup fresh cracker crumbs
• 1/2 cup mayonnaise
• 2 tablespoons thinly sliced green onion, including tops
• 1 teaspoon fresh lemon juice
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon Dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• rock salt

Scrub oysters with stiff brush under cold, running water. Shuck, reserving deep half of shells. Drain oysters.

Cut bacon slices into quarters. Cook until limp, but not brown.

In small bowl, combine crumbs, mayonnaise, onion, lemon juice, Tabasco and mustard.

Place deep layer of rock salt in bottom of large pan or baking dish. Arrange reserved shells in rock salt, being sure that they are level. Place one oyster in each shell. Spread crumb mixture over each. Top with a piece of bacon, then sprinkle with cheese. Bake at 450 F until bacon is crisp and oysters are done, about 8 to 10 minutes. Serves 4 to 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

When hosting a holiday party, let seafood be part of your menu.

• 1 pound smoked fish
• 1 pound cream cheese, softened
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped onion
• ¼ cup chopped sweet pickles
• ½ cup finely chopped celery
• 4 tablespoons horseradish
• ½ teaspoon Tabasco sauce
• ¼ cup chopped fresh parsley
• ¾ cup light cream

Flake fish. Blend together cream cheese, lemon juice, onion, pickles, celery, horseradish, Tabasco and parsley. Add fish. Blend in cream. Serve with crackers. Makes about 3 cups.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

Many people think that poaching is a mysterious and difficult way to cook.  In reality, poaching is one of the easiest cooking methods. And it certainly produces some of the most delicious fish you’ll ever eat.

• 3 small grouper fillets
• 6 cups water
• 1 teaspoon salt
• 1/2 cup thinly sliced carrots
• 1 large onion, chopped
• 1/2 cup green onion, thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• 2 small bay leaves
• 4 springs fresh parsley
• 1/2 teaspoon black peppercorns
• 1 lemon, sliced

Combine ingredients for poaching liquid in fish poacher or large, shallow pan. Bring to boil. Reduce heat, partially cover and simmer for 30 minutes. While liquid is simmering, prepare Dill Sauce.

Place fillets in liquid, submerging entirely. Poach until fish flakes easily when tested with a fork, about 15 minutes. Gently remove to serving platter. Spread Dill Sauce over fish. Serves 6.

Dill Sauce:

• 1 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons minced, fresh dill
• 1/2 teaspoon minced garlic
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon freshly ground white pepper

In small bowl, combine sour cream and mayonnaise. Add dill, garlic, lemon juice and pepper and blend well. Spread on hot fish.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

Oysters Rockefeller makes a delectable appetizer and would be a great way to start your Thanksgiving holiday meal. Enjoy!

• 48 oysters
• 1 1/2 sticks margarine or butter
• 1 10-ounce package frozen chopped spinach, thawed
• 4 tablespoons minced onion
• 4 tablespoons chopped fresh parsley
• 1/2 cup minced celery
• 1/4 teaspoon dried tarragon leaves
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon Tabasco sauce
• 2/3 cup toasted, fresh bread crumbs
• 3 tablespoons margarine or butter, melted
• rock salt

Scrub oysters with stiff brush under cold running water. Shuck and drain.

Melt 12 tablespoons margarine in small saucepan. Add spinach, onion, parsley, celery, tarragon, cayenne, garlic powder, salt and Tabasco. Simmer about 5 minutes.

Spread layer of rock salt in baking pan. Place deep halves of oyster shells level on rock salt. Place oyster in each. Spread spinach mixture over each oyster. Combine bread crumbs and 3 tablespoons melted margarine. Sprinkle over tops. Bake at 450 F until oysters are done, about 10 to 15 minutes. Serves 8.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

Garlic, butter, oysters….need we say more?

• 24 oysters in shell
• 2 teaspoons pressed or minced garlic
• 4 tablespoons chopped fresh parsley
• 2 tablespoons butter
• 4 tablespoons fresh bread crumbs

Shuck oysters and reserve deeper shells. Combine garlic and parsley. Place oysters in reserved shells in a bed of rock salt. Place 1/2 teaspoon garlic/parsley mix on top of each oyster. Place 1/2 teaspoon crumbs over each. Top each with 1/4 teaspoon butter. Broil about 4 inches from heat source until oysters are done and crumbs are brown, about 8 to 10 minutes. Serves 4.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor