Cajun Catfish

1/2 cup butter, melted

Cajun seasoning to taste

7 (9 ounce) catfish fillets

Brush bottom of broiler pan with some of the melted butter. Sprinkle Cajun seasoning moderately over butter. Place fish fillets into the seasoned pan.

With a sharp knife, make 4 to 5 cuts in each fillet; the cuts should be 1/2 to 1 inch. Brush fillets with more butter. Place under broiler and broil 8-10 minutes or until almost done. Add more Cajun seasoning to fish in broiler then broil another 3-5 minutes or until fillets flake easily with fork and start to brown on top.

Makes 7 servings

Donna’s Seafood Cassarole:

1-1/2 lbs large scallops-drained
1 can tiny shrimps- drained
1/2 onion
1/4 lb bacon
1-1/2 c milk
1/4 c butter
1/2 sleeve Ritz crackers
Swiss cheese- 3 slices
cornstarch
garlic powder
salt
black pepper

Dice onion and bacon- sauté till cooked. When cooked toss in scallops and shrimp. Mix 1 cup milk and butter in saucepan- heat on low till hot. Take approx. 3 tbs cornstarch and mix with remaining cold milk till blended. Slowly pour cold milk- cornstarch mixture into hot milk & butter-
Season with garlic powder, salt and pepper to taste (whatever other seasonings you like)
stir till blended and thickened.

Pour fish mixture into greased casserole dish. Lay slices of swiss cheese over fish. Pour white sauce over top of swiss cheese. Crumbled up in your hands 1/2 sleeve of Ritz crackers. Spread evenly over top of casserole.

Bake at 350 for 1/2 hour.

Italian Christmas seafood salad

1 pound calamari (squid), cleaned, cut into 1/4 -inch thick rings
1 pound shrimp, peeled, deveined and split lengthwise
1 pound scungilli (cold water Mediterranean snails, similar to conch -
canned and sliced is preferred)
1 pound bay scallops, small muscle removed
1 cup Italian (flat-leaf) parsley, chopped
1/2 cup garlic, chopped
2 cups celery, chopped
2 pints tear drop tomatoes, halved
1 cup kalamata olives (cut in half)
1/2 cup extra virgin olive oil
1 1/2 cups fresh lemon juice
salt and pepper to taste

Bring a large pot of salted water to a boil. Using a straining basket,
cook the calamari until it barely turns white, then remove to a bowl.
Cook the scallops and shrimp in the same fashion. Drain the cooked
seafood well; cover and refrigerate to chill.

When cooled thoroughly, place in a large bowl, and add the drained
scungilli, garlic, celery, parsley, olive oil and lemon juice. Mix well.
Adjust seasoning with salt and pepper. Carefully fold in the tomatoes
and olives, being sure not to crush the tomatoes.

Adjust seasoning once again.

Hold in the refrigerator until ready to serve.

Makes at least 10 servings.

Recipes - Famous Recipes - Fish Recipes - Salmon (or Tuna) Boats

      1 7¾-ounce can salmon, drained and flaked (or tuna)
      ¼ cup dill pickle, chopped (can substitute relish for sweeter flavor)
      ¼ cup mayonnaise
      2 tablespoons catsup
      4 hot dog buns
      Soft butter

Heat oven to 350°.

Mix first 4 ingredients in a bowl.

Open buns and slice down center.

Butter each half.

Spread salmon (or tuna) filling evenly on buns.

Place on cookie sheet and bake for 10 minutes.
More Famous Recipes

Asian Salmon

1 tablespoon minced fresh ginger
1 & 1/2 teaspoons curry powder
1 teaspoon coarse ground pepper
4 (3-oz.) salmon fillets with skin
1 tablespoon olive oil
1 clove garlic, minced
3 green onions, chopped

Combine the ginger, curry powder, and pepper and rub the mixture onto the flesh sides of the salmon. Heat the olive oil in a skillet until the pan is moderately hot. Add the garlic and cook until it’s golden brown. Place the salmon skin side down in the pan and cook, covered, for 5 minutes. Turn the fish and cook, covered, for another 2 minutes. Add the green onions and cook for about half a minute. Serves four.

Nutrition Facts Per serving: 172 calories; 7 g fat; 23 g protein.

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Famous Recipes - Louisiana Fried Popcorn Crawfish or Shrimp
1 lb. cleaned crawfish tails or shrimp
1 quart oil for deep frying
1 egg
1 cup water
1 cup milk1 cup Cajun King Cajun Fry®
1 tsp. fresh thyme, chopped
1 tsp. fresh basil, chopped
salt and black pepper
The “Original” Louisiana Pepper Sauce®
In a home-style deep fryer, such as a Fry Daddy or Fry Baby, preheat oil
according to manufacturer’s directions or to 350°F. Season crawfish or
shrimp using thyme, basil, salt, black pepper and the “Original”
Louisiana Hot Sauce®. In a bowl, prepare an eggwash by combining egg,
milk and water. Season eggwash to taste with salt and pepper. Place
Cajun King Cajun Fry® in a second bowl. Dip crawfish or shrimp in
eggwash, then in Cajun Fry®. Deep-fry until golden brown. Serve with a
cocktail sauce or on lettuce as a salad.

Recipes - Seafood Recipes - Seafood Casserole

1-1/2 lbs large scallops-drained
1 can tiny shrimps- drained
1/2 onion
1/4 lb bacon
1-1/2 c milk
1/4 c butter
1/2 sleeve Ritz crackers
Swiss cheese- 3 slices
cornstarch
garlic powder
salt
black pepper

Dice onion and bacon- sautee till cooked-
When cooked toss in scallops and shrimp
Mix 1 cup milk and butter in saucepan- heat on low till hot
Take approx. 3 tbs cornstarch and mix with remaining cold milk till blended
Slowly pour cold milk- cornstarch mixture into hot milk & butter-
Season with garlic powder, salt and pepper to taste ( whatever other
seasonings you like )
stir till blended and thickened.
Pour fish mixture into greased cassarole dish
Lay slices of swiss cheese over fish
Pour white sauce over top of swiss cheese
Crumbled up in your hands 1/2 sleeve of Ritz crackers
Spread evenly over top of cassarole
Bake at 350 for 1/2 hour.

Mussels Marinara di Amore

Steam fresh mussels in a fragrant, spicy and easy to make melange of garlic, tomatoes, oregano, basil, pepper flakes and wine. Buy fresh mussels from a reputable source, and discard any that do not open during steaming.

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Yields: 4 servings

INGREDIENTS
1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch crushed red pepper flakes
1/4 cup white wine
1 pound mussels, cleaned and debearded
8 ounces linguini pasta
1 lemon - cut into wedges, for garnish

DIRECTIONS
1.. In a large skillet over medium heat, warm oil and saute garlic until transparent.

2.. Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.

3.. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

4.. Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.

5.. Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all.

OYSTERS CASINO

INGREDIENTS:
12 large oysters
6 slices bacon
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
4 to 6 drops Tabasco

DIRECTIONS:
If your Oysters are have no oyster shell, just place each
oyster meat on the baking dish. Shuck the oysters, discarding
any liquid. Wash and dry 12 of the oyster shells. Set aside.
Preheat oven to 400 degrees. In a medium skillet fry bacon
until partially cooked. Add onion, celery, and green pepper
and cook until tender. Add lemon juice, salt, Worcestershire
sauce and Tabasco. Arrange oysters either in or out of their
shells and place on a baking sheet. Divide bacon mixture
evenly over oysters. Bake in a 375 degree hot oven for 10 to
12 minutes or until edges of oysters begin to curl and topping
is brown. Serve immediately.

YIELD: 2 Servings

Smoky Salmon Spread

16 oz canned salmon, skin and bones removed, drained
8 oz reduced-fat cream cheese, softened
1 Tbs lemon juice
3 Tbs grated onion
1 tsp liquid smoke seasoning
1/2 tsp mustard
1/2 tsp salt
2 Tbs chopped fresh parsley

Flake the salmon and combine it with all the ingredients.
Chill before serving with your favourite low carb snack.
Makes 16 one tablespoon servings.