https://twitchinkitchen.com/ Wed, 06 May 2026 12:07:24 +0000 MyBB https://twitchinkitchen.com/thread-783.html Sun, 05 Nov 2023 19:38:28 -0500 https://twitchinkitchen.com/thread-783.html credit goes to 5 minutes for mom

This is made in our house so often because it's easy and one pan is used.

Serves 2

Preheat oven to 450º F

ingredients

• 2 cod filets approximately 1" thick (I have used all kinds of white fish for this including those swai fillets you find frozen in the stores)
  
• 10 grape tomatoes
  
• 8 pitted Kalamata olives - pitted (we omit these because I don't like them cooked and feel they are too strong a taste for this dish - it's your call here)
  
• 1 or 2 zucchini cut into quarters or sliced into "half moons"
  
• 1 red onion sliced
  
• 1 Tbsp capers
  
• 2 Tbsp olive oil
  
• 1/2 tsp oregano
  
• 2 cloves garlic sliced very thin
  
• 1 lemon halved ( I use 2 lemons sliced thin and put some slices under the fish so they are off the bottom of the pan and then some mixed into the rest)
  
• handful of Italian (flat leaf) parsley, chopped a bit. *dried can be used in a pinch. This photo attached I had to use dried.
  
• Salt & pepper
  

instructions

1- Pre-heat oven to 450º F
2- Drizzle some olive oil on the bottom of the pan. Not a lot and not the oil on the list above.
3- Place the fish on the lemons in the pan then toss in the onion, zucchini, olives
4- in a small bowl, whisk together the oil, oregano, salt and pepper.
5- Liberally brush or pour this mixture on everything in the pan.
6- sprinkle the capers all over and the parsley on top of it all
7- Bake for 15 minutes, turn the oven up to broil, move the pan to the top rack and cook for about 2 minutes longer or until the fish and vegetables are lightly browned.

*NOTE: I cook for 15 minutes with a tin foil cover on the pan, then take the foil off and cook for another 15 minutes and you won't need to use the broiler. I found the info in #7 doesn't cook the fish through so this method works for me. It will brown this way too. Not too much - see my photo attached.

*NOTE: Thinly slicing the garlic and quartering (or slicing half moons) the zucchini ensures that they cook through in the same time as the fish.
*NOTE: I prefer using a glass vs metal pan for this.


  med_sheet-pan-cod.jpg (Size: 1,013.35 KB / Downloads: 0) ]]> credit goes to 5 minutes for mom

This is made in our house so often because it's easy and one pan is used.

Serves 2

Preheat oven to 450º F

ingredients

• 2 cod filets approximately 1" thick (I have used all kinds of white fish for this including those swai fillets you find frozen in the stores)
  
• 10 grape tomatoes
  
• 8 pitted Kalamata olives - pitted (we omit these because I don't like them cooked and feel they are too strong a taste for this dish - it's your call here)
  
• 1 or 2 zucchini cut into quarters or sliced into "half moons"
  
• 1 red onion sliced
  
• 1 Tbsp capers
  
• 2 Tbsp olive oil
  
• 1/2 tsp oregano
  
• 2 cloves garlic sliced very thin
  
• 1 lemon halved ( I use 2 lemons sliced thin and put some slices under the fish so they are off the bottom of the pan and then some mixed into the rest)
  
• handful of Italian (flat leaf) parsley, chopped a bit. *dried can be used in a pinch. This photo attached I had to use dried.
  
• Salt & pepper
  

instructions

1- Pre-heat oven to 450º F
2- Drizzle some olive oil on the bottom of the pan. Not a lot and not the oil on the list above.
3- Place the fish on the lemons in the pan then toss in the onion, zucchini, olives
4- in a small bowl, whisk together the oil, oregano, salt and pepper.
5- Liberally brush or pour this mixture on everything in the pan.
6- sprinkle the capers all over and the parsley on top of it all
7- Bake for 15 minutes, turn the oven up to broil, move the pan to the top rack and cook for about 2 minutes longer or until the fish and vegetables are lightly browned.

*NOTE: I cook for 15 minutes with a tin foil cover on the pan, then take the foil off and cook for another 15 minutes and you won't need to use the broiler. I found the info in #7 doesn't cook the fish through so this method works for me. It will brown this way too. Not too much - see my photo attached.

*NOTE: Thinly slicing the garlic and quartering (or slicing half moons) the zucchini ensures that they cook through in the same time as the fish.
*NOTE: I prefer using a glass vs metal pan for this.


  med_sheet-pan-cod.jpg (Size: 1,013.35 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-596.html Mon, 16 Oct 2017 18:41:00 -0400 https://twitchinkitchen.com/thread-596.html
Ahi Tuna steak with mango salsa and farro.

ingredients:

1. Tuna Steaks
   
2. clementines
   
3. mangoes
   
4. strawberries
   
5. celery
   
6. red onion
   
7. red pepper
   
8. scallions (2)
   
9. white Balsamic vinegar
   
10. Farro
    
11. craisins (chopped)
    
12. toasted pine nuts (SMALL handful)
    
13. peas (handful)
    
14. olive oil
    
15. salt & pepper to taste
    

Prepare your salsa:
*in this recipe I just kind of winged it on how much. Since I was cooking for 2 I didn't want too much left over. Just use your eye and add so it "looks good"

cube mangoes, strawberries, celery, red pepper, red onion and 1 (or less) scallion and mix in a bowl. Add a small amount of the white Balsamic vinegar and then cover and refrigerate until ready to use.

Prepare your Farro:
as per package directions. this usually takes about 15 minutes. At the last 3-5 minutes or so (for frozen), throw in your peas and let finish cooking. *if using fresh peas, 2 minutes is plenty!
Drain and put back in the pot.
Add a drizzle of olive oil.
Add the craisins, scallion and some pine nuts.
Salt and pepper to taste.
Mix well and serve hot.

While the Farro is cooking, get the tuna into the pan!

Generously salt and pepper the tuna.
Put in pan with 3 Tbsp olive oil.
Let this saute on each side for a few minutes until you see it start to carmelize.
Cut 2 clementines ( ANY orange citrus will work. I had these on hand) and squeeze into and on top of your steaks.
Cover and let simmer on low for a few minutes more until the steaks are done to your likeness.

Plate and serve!

Sorry for the crummy photos. Post yours when you make this dish!


  ahisteak.JPG (Size: 447.53 KB / Downloads: 0)


  mangosalsa.JPG (Size: 182.58 KB / Downloads: 0)


  citrustuna.JPG (Size: 263.55 KB / Downloads: 0) ]]>
Ahi Tuna steak with mango salsa and farro.

ingredients:

1. Tuna Steaks
   
2. clementines
   
3. mangoes
   
4. strawberries
   
5. celery
   
6. red onion
   
7. red pepper
   
8. scallions (2)
   
9. white Balsamic vinegar
   
10. Farro
    
11. craisins (chopped)
    
12. toasted pine nuts (SMALL handful)
    
13. peas (handful)
    
14. olive oil
    
15. salt & pepper to taste
    

Prepare your salsa:
*in this recipe I just kind of winged it on how much. Since I was cooking for 2 I didn't want too much left over. Just use your eye and add so it "looks good"

cube mangoes, strawberries, celery, red pepper, red onion and 1 (or less) scallion and mix in a bowl. Add a small amount of the white Balsamic vinegar and then cover and refrigerate until ready to use.

Prepare your Farro:
as per package directions. this usually takes about 15 minutes. At the last 3-5 minutes or so (for frozen), throw in your peas and let finish cooking. *if using fresh peas, 2 minutes is plenty!
Drain and put back in the pot.
Add a drizzle of olive oil.
Add the craisins, scallion and some pine nuts.
Salt and pepper to taste.
Mix well and serve hot.

While the Farro is cooking, get the tuna into the pan!

Generously salt and pepper the tuna.
Put in pan with 3 Tbsp olive oil.
Let this saute on each side for a few minutes until you see it start to carmelize.
Cut 2 clementines ( ANY orange citrus will work. I had these on hand) and squeeze into and on top of your steaks.
Cover and let simmer on low for a few minutes more until the steaks are done to your likeness.

Plate and serve!

Sorry for the crummy photos. Post yours when you make this dish!


  ahisteak.JPG (Size: 447.53 KB / Downloads: 0)


  mangosalsa.JPG (Size: 182.58 KB / Downloads: 0)


  citrustuna.JPG (Size: 263.55 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-508.html Thu, 12 Jun 2014 10:26:07 -0400 https://twitchinkitchen.com/thread-508.html Oh man, these are awesome and they're low in calories!

Shrimp Tacos

Calories: 164
Taco = 114 per taco
Garlic lime sauce = 50 per tablespoon

ingredients:
Per taco

• 5-6 medium shrimp - peeled, deveined and cooked
  
• 1/8 - 1/4 c raw cole slaw mix without the dressing (buy the pre-shredded mix in a bag since it has all the ingredients)
  
• 2 Tbsp fresh salsa
  
• 1 6" (small) flour tortilla
  

Assemble your ingredients:

tortilla
coleslaw mix
shrimp
salsa
sauce

Make your own lime garlic dressing as well. I like to use my "Arabic Garlic Sauce" and substitute the lemon for lime and use half the amount of garlic for this dish.

Don't like garlic so much? Omit the Garlic Lime Sauce and serve with a wedge of lime instead. Squeeze lime on each taco.


  shrimp_taco.JPG (Size: 637.28 KB / Downloads: 5) ]]> Oh man, these are awesome and they're low in calories!

Shrimp Tacos

Calories: 164
Taco = 114 per taco
Garlic lime sauce = 50 per tablespoon

ingredients:
Per taco

• 5-6 medium shrimp - peeled, deveined and cooked
  
• 1/8 - 1/4 c raw cole slaw mix without the dressing (buy the pre-shredded mix in a bag since it has all the ingredients)
  
• 2 Tbsp fresh salsa
  
• 1 6" (small) flour tortilla
  

Assemble your ingredients:

tortilla
coleslaw mix
shrimp
salsa
sauce

Make your own lime garlic dressing as well. I like to use my "Arabic Garlic Sauce" and substitute the lemon for lime and use half the amount of garlic for this dish.

Don't like garlic so much? Omit the Garlic Lime Sauce and serve with a wedge of lime instead. Squeeze lime on each taco.


  shrimp_taco.JPG (Size: 637.28 KB / Downloads: 5) ]]> https://twitchinkitchen.com/thread-469.html Sun, 01 Aug 2010 12:50:18 -0400 https://twitchinkitchen.com/thread-469.html I made these last night and they are to die for!

Salmon pinwheels with crab florentine stuffing

Bake the pinwheels in a 375ºF oven until done.
While these are baking make your garlic sauce:
http://twitchinkitchen.com//thread-468.html

Serve over rice with a vegetable.

*warning! - this sauce is not for the weak!

Click for full size:

  salmon wgarlic sauce 550.jpg (Size: 251.25 KB / Downloads: 0) ]]> I made these last night and they are to die for!

Salmon pinwheels with crab florentine stuffing

Bake the pinwheels in a 375ºF oven until done.
While these are baking make your garlic sauce:
http://twitchinkitchen.com//thread-468.html

Serve over rice with a vegetable.

*warning! - this sauce is not for the weak!

Click for full size:

  salmon wgarlic sauce 550.jpg (Size: 251.25 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-331.html Tue, 04 Nov 2008 16:15:18 -0500 https://twitchinkitchen.com/thread-331.html

This is one of my very favorite oyster dishes. This is creamy, smooth and delicious. This is Emeril Lagasse's recipe and I found it so good I think he won't mind we share it among ourselves!

Aside from being Emeril's recipe, this is another American creation!

Oysters Rockefeller

Ingredients:

• 2 dozen large oysters, shucked, with all the liquor (liquid) saved. Save the deeper half shell and scrub clean. Set aside
  
• 1 bottle of clam broth
  
• 2 sticks butter, cubed
  
• 1 cup flour
  
• 1 cup minced onions
  
• 3 Tbsp anchovy paste
  
• 1 tsp chopped garlic
  
• 1 1/2 pounds fresh watercress, washed, patted dry, trimmed and finely chopped
  
• 1 1/2 pounds fresh spinach, washed, patted dry, trimmed and finely chopped
  
• 1/2 cup Herbsaint
  
• Rock Salt
  
• 1/2 cup grated Parmesan cheese
  

Preheat oven to 400°F.
Drain the oysters and liquid through a fine mesh strainer. You should have 3 cups of oyster liquor, if not add enough clam broth to make up for the difference.

In a large sauté pan, melt the butter over medium heat.
Stir in the flour and cook for 4 minutes.
Stir in the onions and cook 2 more minutes.
Stir in the anchovy paste, garlic, watercress and spinach.
Season with salt and pepper. Cook for 1 minute.
Stir in the oyster liquor and bring to a boiled. Reduce to a simmer and continue to cook for 8 to 10 minutes or until the sauce is thick.

Remove from the heat and stir in the Herbsaint. Re-season with salt and pepper if needed.
Spread the rock salt evenly over a large sheet pan. Arrange the oyster shells on the baking sheet.
Place the oysters back it their shells.
Season the oysters with salt and pepper.
Place a heaping spoonful of the filling on top of each oyster.

Using the back of the spoon, gingerly pat the filling into the shell. Sprinkle the top of the oyster with the grated cheese.

Place the baking sheet in the oven and cook for about 15 minutes or until the sauce is golden brown and the oysters have curled.

Remove from the oven and serve on a large platter.
Serve the oysters with fish forks and fresh lemons.

Makes about 2 dozen oysters.]]>

This is one of my very favorite oyster dishes. This is creamy, smooth and delicious. This is Emeril Lagasse's recipe and I found it so good I think he won't mind we share it among ourselves!

Aside from being Emeril's recipe, this is another American creation!

Oysters Rockefeller

Ingredients:

• 2 dozen large oysters, shucked, with all the liquor (liquid) saved. Save the deeper half shell and scrub clean. Set aside
  
• 1 bottle of clam broth
  
• 2 sticks butter, cubed
  
• 1 cup flour
  
• 1 cup minced onions
  
• 3 Tbsp anchovy paste
  
• 1 tsp chopped garlic
  
• 1 1/2 pounds fresh watercress, washed, patted dry, trimmed and finely chopped
  
• 1 1/2 pounds fresh spinach, washed, patted dry, trimmed and finely chopped
  
• 1/2 cup Herbsaint
  
• Rock Salt
  
• 1/2 cup grated Parmesan cheese
  

Preheat oven to 400°F.
Drain the oysters and liquid through a fine mesh strainer. You should have 3 cups of oyster liquor, if not add enough clam broth to make up for the difference.

In a large sauté pan, melt the butter over medium heat.
Stir in the flour and cook for 4 minutes.
Stir in the onions and cook 2 more minutes.
Stir in the anchovy paste, garlic, watercress and spinach.
Season with salt and pepper. Cook for 1 minute.
Stir in the oyster liquor and bring to a boiled. Reduce to a simmer and continue to cook for 8 to 10 minutes or until the sauce is thick.

Remove from the heat and stir in the Herbsaint. Re-season with salt and pepper if needed.
Spread the rock salt evenly over a large sheet pan. Arrange the oyster shells on the baking sheet.
Place the oysters back it their shells.
Season the oysters with salt and pepper.
Place a heaping spoonful of the filling on top of each oyster.

Using the back of the spoon, gingerly pat the filling into the shell. Sprinkle the top of the oyster with the grated cheese.

Place the baking sheet in the oven and cook for about 15 minutes or until the sauce is golden brown and the oysters have curled.

Remove from the oven and serve on a large platter.
Serve the oysters with fish forks and fresh lemons.

Makes about 2 dozen oysters.]]> https://twitchinkitchen.com/thread-242.html Thu, 17 Jul 2008 09:07:43 -0400 https://twitchinkitchen.com/thread-242.html This is absolutely EASY to make and delicious too. It's nice on a hot day as they are filling yet light.

Procuitto Wrapped Shrimp and Scallops

Ingredients:

1 pound of jumbo shrimp - peeled, deveined - tails on or off at your preference
1 pound of medium scallops
1 pound VERY thin sliced fresh procuitto ham
*optional:
slicing provolone or mozzarella
roasted peppers
sun dried tomatoes

Make thin strips of procuitto - basically I simply cut it in half length-wise and wrap each piece of fish with it and then place on a flat baking sheet.

Bake at 350 about 20 minutes or so until the shrimps are done - pink all the way through and the meat is crispy-ish.

Serve with a nice light salad and veggies. I like to make my roasted zucchini with this dish.

Options: Add a piece of any of the optional ingredients to each piece of shrimp or scallop while wrapping with the procuitto. You don't need much cheese as it does make a nice messy goo but it's oh so tasty!
Dont' like procuitto? Try using bacon instead. ]]> This is absolutely EASY to make and delicious too. It's nice on a hot day as they are filling yet light.

Procuitto Wrapped Shrimp and Scallops

Ingredients:

1 pound of jumbo shrimp - peeled, deveined - tails on or off at your preference
1 pound of medium scallops
1 pound VERY thin sliced fresh procuitto ham
*optional:
slicing provolone or mozzarella
roasted peppers
sun dried tomatoes

Make thin strips of procuitto - basically I simply cut it in half length-wise and wrap each piece of fish with it and then place on a flat baking sheet.

Bake at 350 about 20 minutes or so until the shrimps are done - pink all the way through and the meat is crispy-ish.

Serve with a nice light salad and veggies. I like to make my roasted zucchini with this dish.

Options: Add a piece of any of the optional ingredients to each piece of shrimp or scallop while wrapping with the procuitto. You don't need much cheese as it does make a nice messy goo but it's oh so tasty!
Dont' like procuitto? Try using bacon instead. ]]> https://twitchinkitchen.com/thread-184.html Tue, 15 Apr 2008 14:58:07 -0400 https://twitchinkitchen.com/thread-184.html Ingredients

• 1 pound of carp
• 1 cup grated onion
• 1/4 cup dried parsley
• Oil
• Lemon juice
• Salt
• Caraway seeds
• Cumin (optional)

Directions

Cut up cleaned carp into large sections. Cut out small pockets in the carp meat. Sprinkle with salt. Mix grated onion with parsley and a little oil. Rub this mixture over the carp. Fill the holes also with a little of this mixture. Spread caraway seeds over the meat, pour some lemon juice on top. Roast in the oven at 350 degrees F. for about 30 minutes or until done. Serve with potatoes, roasted, mashed, or fried.]]> Ingredients

• 1 pound of carp
• 1 cup grated onion
• 1/4 cup dried parsley
• Oil
• Lemon juice
• Salt
• Caraway seeds
• Cumin (optional)

Directions

Cut up cleaned carp into large sections. Cut out small pockets in the carp meat. Sprinkle with salt. Mix grated onion with parsley and a little oil. Rub this mixture over the carp. Fill the holes also with a little of this mixture. Spread caraway seeds over the meat, pour some lemon juice on top. Roast in the oven at 350 degrees F. for about 30 minutes or until done. Serve with potatoes, roasted, mashed, or fried.]]> https://twitchinkitchen.com/thread-120.html Sun, 06 Apr 2008 17:51:25 -0400 https://twitchinkitchen.com/thread-120.html

Unlike its' Italian counterpart, this originates from the Pacific Northwest.

Clams and White Wine Sauce

Ingredients:
4 pounds fresh clams (make sure all clams are CLOSED when purchasing!)
1/4 cup olive oil
3 cloves garlic, peeled and sliced very thin
2 green onions, chopped
1/2 cup chopped celery tops
3 tablespoons chopped flat leaf parsley
1/2 cup dry white wine
1/16 teaspoon freshly ground black pepper (or to taste)
2 tablespoons EACH butter and flour cooked together to form a roux (see hints and tips on roux)

Wash the clams and soak them in fresh water for about 1 hour. Drain. Heat a 12 quart pot and add the olive oil. Sauté the garlic and green onions for just a few moments. Put the drained clams in the pot along with the remaining ingredients except the roux.

Cover and cook at medium high heat until the shells are all opened wide.
Discard those that do not open!

Remove from the pot leaving the clam nectar behind. Using a wire whisk, stir the roux into this nectar and continue to whip until the sauce thickens.

Pour this sauce over the clams and serve.

serves 4 - 5 as an appetizer
serves 2 -3 as amain course

Serve with spaghetti or alone if you like.]]>

Unlike its' Italian counterpart, this originates from the Pacific Northwest.

Clams and White Wine Sauce

Ingredients:
4 pounds fresh clams (make sure all clams are CLOSED when purchasing!)
1/4 cup olive oil
3 cloves garlic, peeled and sliced very thin
2 green onions, chopped
1/2 cup chopped celery tops
3 tablespoons chopped flat leaf parsley
1/2 cup dry white wine
1/16 teaspoon freshly ground black pepper (or to taste)
2 tablespoons EACH butter and flour cooked together to form a roux (see hints and tips on roux)

Wash the clams and soak them in fresh water for about 1 hour. Drain. Heat a 12 quart pot and add the olive oil. Sauté the garlic and green onions for just a few moments. Put the drained clams in the pot along with the remaining ingredients except the roux.

Cover and cook at medium high heat until the shells are all opened wide.
Discard those that do not open!

Remove from the pot leaving the clam nectar behind. Using a wire whisk, stir the roux into this nectar and continue to whip until the sauce thickens.

Pour this sauce over the clams and serve.

serves 4 - 5 as an appetizer
serves 2 -3 as amain course

Serve with spaghetti or alone if you like.]]> https://twitchinkitchen.com/thread-48.html Thu, 03 Apr 2008 12:22:46 -0400 https://twitchinkitchen.com/thread-48.html
Island Swordfish

Serves 4

Ingredients:
1/2 cup chopped fresh or canned mango, or thawed frozen peaches
1/4 cup chopped avocado
1/4 cup chopped red sweet pepper
2 tablespoons chopped red onions
2 tablespoons lime or lemon juice (we prefer lime)
1 tablespoon chopped fresh cilantro or parsley
1 teaspoon grated fresh ginger root OR 1/4 teaspoon ground ginger
2 cloves garlic, crushed
Dash of bottled hot sauce (Franks or Tabasco- optional)
1/4 cup lime or lemon juice (yes again, keep separate- we again prefer lime)
1 tablespoon finely shredded lime or lemon peel (use the peel of the fruit juice you use)
3 tablespoons dry white wine
1 tablespoon orange liqueur (optional - we use)
1/2 teaspoon fresh ground pepper
4 4-ounce swordfish steaks (about 3/4 inch thick)
non cook cooking spray

In a bowl, stir together mango, avocado, red pepper, onion, the two tablespoons lime juice, cilantro, ginger, garlic and hot sauce.
Cover and chill. Let stand at room temperature for 20 minutes before serving.

For the marinade, in a small bowl stir together the lime peel, 1/4 cup lime juice, wine, liqueur, and pepper.
Place fish steaks in a shallow dish, pour marinade over the fish steaks.
Cover and chill for one hour.

Drain the liquid off the steaks and save in a bowl.
Spray your broiler pan with the non-stick spray, place fish on the rack and broil 4 to 5 inches from the heat for 8 to 12 minutes or till the fish flakes apart easily with a fork, turning once during cooking.
Baste with the marinade a few times during cooking for a more robust flavor but be careful not to scorch the basting liquid.

To serve:
top the fish with fruit salsa you just made.
A salad of fresh spring greens and a light fruity vinaigrette dressing goes well.

For those who like to BBQ their fish, this works well too. Just make sure you use one of those special 'basket' thingys made especially for BBQ-ing fish so you don't lose any in between the grill grating!]]>
Island Swordfish

Serves 4

Ingredients:
1/2 cup chopped fresh or canned mango, or thawed frozen peaches
1/4 cup chopped avocado
1/4 cup chopped red sweet pepper
2 tablespoons chopped red onions
2 tablespoons lime or lemon juice (we prefer lime)
1 tablespoon chopped fresh cilantro or parsley
1 teaspoon grated fresh ginger root OR 1/4 teaspoon ground ginger
2 cloves garlic, crushed
Dash of bottled hot sauce (Franks or Tabasco- optional)
1/4 cup lime or lemon juice (yes again, keep separate- we again prefer lime)
1 tablespoon finely shredded lime or lemon peel (use the peel of the fruit juice you use)
3 tablespoons dry white wine
1 tablespoon orange liqueur (optional - we use)
1/2 teaspoon fresh ground pepper
4 4-ounce swordfish steaks (about 3/4 inch thick)
non cook cooking spray

In a bowl, stir together mango, avocado, red pepper, onion, the two tablespoons lime juice, cilantro, ginger, garlic and hot sauce.
Cover and chill. Let stand at room temperature for 20 minutes before serving.

For the marinade, in a small bowl stir together the lime peel, 1/4 cup lime juice, wine, liqueur, and pepper.
Place fish steaks in a shallow dish, pour marinade over the fish steaks.
Cover and chill for one hour.

Drain the liquid off the steaks and save in a bowl.
Spray your broiler pan with the non-stick spray, place fish on the rack and broil 4 to 5 inches from the heat for 8 to 12 minutes or till the fish flakes apart easily with a fork, turning once during cooking.
Baste with the marinade a few times during cooking for a more robust flavor but be careful not to scorch the basting liquid.

To serve:
top the fish with fruit salsa you just made.
A salad of fresh spring greens and a light fruity vinaigrette dressing goes well.

For those who like to BBQ their fish, this works well too. Just make sure you use one of those special 'basket' thingys made especially for BBQ-ing fish so you don't lose any in between the grill grating!]]> https://twitchinkitchen.com/thread-40.html Wed, 02 Apr 2008 20:50:08 -0400 https://twitchinkitchen.com/thread-40.html

These are so easy to make it isn't funny! We used (on recommendation from the guy at the fish market!) this canned crab and it was NOT a dissapointment either! Wonderful stuff. You can get it in any better supermarket with a halfway decent fish department. (I'll post a pic of the can of meat at the bottom - each can is 16 ounces)

Crab Cakes Maryland

serves 8

Ingredients:
2 tablespoons chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon Worcestershire or dash of Tabasco
2 eggs, beaten well
2 tablespoons mayonnaise
1 pound cooked crab, flaked or broken up
1 cup fresh bread crumbs or 1/2 cup unsalted cracker crumbs (*we used the italian flavored bread crumbs)
Salt and pepper to taste (*note - avoid the salt if you can. Sometimes the fish can be very salty alone)
Flour for dredging

Mix the parsley, dry mustard, Worcestershire or Tabasco, eggs and mayonnaise together. Add the crab and crumbs. Season with salt & pepper to taste. Simply taste this and go from here!
If it seems too dry, make a bit of a mixture with the mayo, mustard and worcestershire and add it in, a little at a time until you get the consistency you like. It needs to hold itself together!

Divide the mixtue into 8 cakes and dredge in flour. These can be deep fried at 375° to 380° for 2 to 3 minutes, or until golden brown.
Or you can pan fry them on both sides in a bit of butter. (Butter is the traditional way and the way I use).

Serve this with a big salad. That's it!

note: Fresh bread crumbs are made by removing the crusts from fresh bread and placing the bread in your food processor. Chop quickly and use the crumbs immediately. They are NOT to be dry!


  crabmeat2 003 copy.jpg (Size: 170.08 KB / Downloads: 0)
  crabcake 550.jpg (Size: 228.09 KB / Downloads: 0) ]]>

These are so easy to make it isn't funny! We used (on recommendation from the guy at the fish market!) this canned crab and it was NOT a dissapointment either! Wonderful stuff. You can get it in any better supermarket with a halfway decent fish department. (I'll post a pic of the can of meat at the bottom - each can is 16 ounces)

Crab Cakes Maryland

serves 8

Ingredients:
2 tablespoons chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon Worcestershire or dash of Tabasco
2 eggs, beaten well
2 tablespoons mayonnaise
1 pound cooked crab, flaked or broken up
1 cup fresh bread crumbs or 1/2 cup unsalted cracker crumbs (*we used the italian flavored bread crumbs)
Salt and pepper to taste (*note - avoid the salt if you can. Sometimes the fish can be very salty alone)
Flour for dredging

Mix the parsley, dry mustard, Worcestershire or Tabasco, eggs and mayonnaise together. Add the crab and crumbs. Season with salt & pepper to taste. Simply taste this and go from here!
If it seems too dry, make a bit of a mixture with the mayo, mustard and worcestershire and add it in, a little at a time until you get the consistency you like. It needs to hold itself together!

Divide the mixtue into 8 cakes and dredge in flour. These can be deep fried at 375° to 380° for 2 to 3 minutes, or until golden brown.
Or you can pan fry them on both sides in a bit of butter. (Butter is the traditional way and the way I use).

Serve this with a big salad. That's it!

note: Fresh bread crumbs are made by removing the crusts from fresh bread and placing the bread in your food processor. Chop quickly and use the crumbs immediately. They are NOT to be dry!


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