Fish

Louisiana Deviled Shrimp
1 1/2 LB breaded shrimp, cooked as directed
Confetti rice
Louisiana sauce
Confetti rice
1 C long grain rice
1/4 C Bermuda onion, diced
1/4 C green pepper, diced
1/4 C red pepper, diced
1 C chicken broth
1 C water
1/2 tsp. salt
Heat all ingredients to boiling. Reduce heat to a simmer, cover tightly and cook 15 minutes without removing cover. Remove from neat and let stand 10 minutes. Uncover and fluff with fork.
Louisiana Sauce
1 small onion, finely diced
1 clove garlic, minced
1 tbs. butter
2 C chicken broth
1 Tbs. A-1 sauce
1/4 - 1 tsp. Tabasco
dash Worcestershire sauce
1 Tbs. lemon juice
2 Tbs. cornstarch in 1/2 C chicken broth
Sauté onion and garlic in butter until translucent. Add broth, A-1, Worcestershire and Tabasco, simmer 10 minutes. Add lemon juice. Thicken with cornstarch and broth mixture.
Place rice on a platter. Arrange shrimp over the top. Cover with sauce. Garnish with a parsley sprig. Serves 4.

Cajun Stir Fry
1 1/2 LB shrimp, peeled and deveined
3-4 C assorted vegetables choose from:
bean sprouts
slivered onions
napa cabbage
sliced carrots
sliced mushrooms
1 tsp. Creole seasoning
1 clove garlic, minced
1 C chicken broth with 1 Tbs. cornstarch and 1 Tbs. soy sauce
small amount oil
Stir fry vegetables 1-2 minutes then add garlic and shrimp and continue stir frying until shrimp is done. Add seasoning and broth. Cook until thickened. Serve over steamed rice. Serves 4.

Katherine's Tuna ala King
1 can Campbell's Cream of Mushroom soup
1 can tuna, drained
2 Tbs. onion, finely minced
2 Tbs. celery, finely minced
1 Tbs. butter
2 Tbs. pimento, finely minced
1 roll refrigerator biscuits, cooked as directed
Sauté onion and celery in butter. Add the soup, tuna, and pimento and heat through. Serve on the biscuits.

Cashew Encrusted Sole
1 LB boneless filet of sole
1/2 C chopped cashews
3 Tbs. butter
salt and pepper to taste
Place the cashews on a plate. Salt and pepper the fish filets. Press each filet into the chopped cashews. Sauté the fish in the butter over low heat until done. Garnish with lemon wedges and parsley.

Sautéed Halibut
1 LB halibut
2 Tbs. butter
juice of 1/2 lemon
1 tsp. tarragon
Sauté the halibut in the butter until it flakes easily. Sprinkle with the tarragon and lemon juice to taste. Serves 2 - 4.

Lemon Pepper Catfish
4 small catfish filets or 2 large filets cut in half
2 Tbs. butter
1 Tbs. lemon pepper
Sprinkle the catfish generously with the lemon pepper. Sauté in the butter until fish flakes easily. Serves 4.

Ahi (Tuna)
3/4 LB fresh ahi tuna cut into 1 inch dice
small amount of peanut oil
1 Tbs. soy sauce
juice of 1/2 lemon
1 Tbs. butter
Sauté the ahi tuna until done as desired. (the Japanese like it rare) Toss with the remaining ingredients. Serve with a dipping sauce. Serves 2 - 4.
Dipping Sauces
#1 Mix together 1/4 cup soy sauce, 1 Tbs. sweet mirin, 1 Tbs. rice vinegar, 1 Tbs. chopped green onion, and 1 tsp. sesame seed oil.
#2 Mix together 2 Tbs. smooth peanut butter, 2 Tbs. soy sauce and 1 tsp. sesame seed oil.
#3 Mix together 1/4 cup soy sauce, 2 Tbs. rice vinegar and 1/2 tsp. chili oil.

Foiled Fish
1 LB boneless white fish filets
1 Tbs. oil
raw onion rings
raw red pepper rings
lemon slices
butter
salt and pepper to taste
2 - 4 14 in foil squares
Season both sides of the fish with salt and pepper. Lightly oil one side of a foil square. Center a piece of fish on the foil. Arrange a couple onion rings, pepper slices, lemon slices and a pat of butter on top. Close foil over fish, make 1 small slit in the top. Place on a baking sheet. Repeat. Bake in a 4oo degree oven 12 minutes for each inch of fish thickness. Test for doneness. Serves 2 - 4.

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