Heavenly Halibut

Ingredient list

1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped green onions
1/4 teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets
Instructions

1. Preheat the oven broiler. Grease a baking dish.

2. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.

3. Arrange the halibut fillets in the prepared baking dish.

4. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

The Best Crab Cakes

crab cakes hor
Ingredient list

1 lb. crabmeat, preferably backfin
½ cup crushed saltines & ½ breadcrumbs, crushed finely with rolling pin
1 tsp. horseradish
1 egg, beaten
1 tsp. Worcestershire sauce, optional
¼ tsp. white pepper
3-4 T. mayonnaise, depending on consistency
2 tsp. Dijon mustard
½ tsp. Bay seasoning
¼ tsp. salt
Dash of Tabasco sauce (1-2 drops)
1-2 tsp. finely chopped fresh parsley when available

Instructions

Pick over crab, mix with breadcrumbs in large bowl. In smaller bowl, beat egg, other ingredients. Mix in with crab. Either pan fry crab cakes in butter or oil or put in shells and bake at 375° for 15 minutes. (Sprinkle first with grated Parmesan.)
Alternate version: omit Worcestershire, include 1 T. fresh chopped tarragon or a ¼ tsp. dried tarragon, juice of ½ lime or lemon and a couple of grindings of fresh black pepper. Fold in egg and seasonings with the crabmeat and crumbs, mixing gently.

Grilled salmon with fresh herbs

salmon horizontal
Ingredient list

4 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh oregano,or dried
1 Tbsp minced garlic
2 Tbsp lemon juice
4 salmon filets 5 0z
black pepper to taste
4 green olives (IF you like olives)
4 this slices of lemon
Instructions

Heat the grill, lightly spray the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from heat source. In a small bowl, combine basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each filet with equal amount of the basil garlic mix. Place the fish herb side down on the grill. Grill over high heat. When the edges turn white, after about 3-4 minutes, turn the fish over and place on aluminum foil. Move the fish to a cooler part of the grill or reduce heat. Grill until the fish is opaque throughout when tested with the tip of a knife and an instant -read thermometer inserted into the thickest part of the fish
reads 145 degrees (abs 4 minutes longer). Remove the salmon and place on warmed plates..garnish with olives and lemon slices.

Garlic and chorizo shrimp

There’s definitely something decadent about shrimp – maybe it has to do with peeling the shells before popping them into one’s mouth and having to use your fingers as part of the eating experience. This recipe is so intensely flavored that it just seemed a natural choice for part 2 of our valentine’s day menu.
Chorizo shrimp

Ingredients

3 heads of garlic, peeled and chopped
1/2 chorizo sausage, thinly sliced
1 lb large shrimp, frozen, uncooked, with or without peel, thawed
2 tblsp olive oil
1/2 cup white wine
1/4 chopped flat leaf parsley
dash of tabasco
salt and pepper

Preparation Instructions

Heat oil in large frying pan. Add garlic and cook about 1minute, being careful not to burn it. Add chorizo sausage. Cook 2-3 minutes. Add shrimp and cooked until almost cooked- about 4-5 minutes. Add white wine, and continue cooking until the shrimp are cooked through. Add tabasco, salt and pepper and parsley.
Serve on top of creamy polenta for an especially decadent meal, or simply with baguette (and cold cutter) to soak the sauce.

Low country boil

by Sarah S.’s book, Milwaukee, WI

Ingredients

Old Bay Seasoning (2 T. per quart of water)
20-24 small red new potatoes
Six 4 inch pieces of Andoulle or Cajun sausage
6 ears fresh corn (halved)
3 pounds fresh shrimp (26 -30 count per pound),
unpeeled

Preparation instructions

Fill a large pot or trout boil kettle with enough water to cover all ingredients. Add Old Bay Seasoning and adjust to your taste.

When water is boiling, add potatoes and sausage . Boil for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (Do not overcook!) Drain and serve with piping-hot bread and ice-cold beer.

Submitted by: Sarah S

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