Cooker’s Pot

You’ll Need:

2 large swordfish steaks
1 cup water
1 cup white wine
Pinch of salt and white pepper
1 tbsp butter
1 tbsp cornstarch
1/2 cup parsley, chopped
2 garlic cloves, minced

Procedure:

Poach fish in cold water and wine, with salt and pepper. When fully cooked, remove fish from pan. Add butter to liquid; when melted, add cornstarch dissolved in a little cold water. When sauce becomes translucent, add parsley and garlic and pour over swordfish. Serve with rice and grilled tomato halves.

You’ll Need:

3/4 cup water
1 tsp instant chicken bouillon granules
1/4 tsp ground coriander
2 swordfish or tuna steaks (6-8 oz.) � to 1 inch thick
1 medium lime
1 1/2 tsp cornstarch
1 tsp sugar
Dash pepper
1 tbsp tequila

Procedure:

Combine bouillon, water and coriander in medium skillet. Bring to boil, add fish and reduce heat. Simmer until fish flakes with a fork. (4 minutes per each � inch of thickness of fish) Remove fish from skillet, cover and keep warm. Sauce: Use 1/2 cup of the poaching liquid, combine with 1 tbsp. lime juice, cornstarch, sugar and pepper. Add 1 tsp. finely shredded lime peel, cook and stir until thickened and bubbly, about 2 minutes. Stir in tequila. Drizzle over fish. Serve with lime slices.

You’ll Need:

1 boned salmon fillet with skin (1 in. thick, 2 lb.)
1 onion (6 oz.), cut into rings
2 tbsp lime juice
1 tbsp minced garlic
1/4 tsp pepper
1 tbsp olive oil
8 flour tortillas (8 in.)
Avocado salsa
2 cups finely shredded cabbage
1 cup crumbled feta cheese or queso fresco
Salt

Procedure:

Place salmon in a heavy-duty plastic food bag. Add onion, lime juice, garlic, pepper, and oil. Seal bag. Turn fish often for 30 minutes. Meanwhile, stack the tortillas and seal in foil. Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down on foil. Lay foil with fish on a barbecue grill over a solid bed of medium coals or gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds). Evenly distribute onion from marinade over fish. Close lid on grill; open vents for charcoal. After 5 minutes, place tortilla packet next to salmon. Turn tortillas every few minutes. Cook until salmon is no longer translucent but is still moist-looking in center (cut to test) and tortillas are hot in center, about 8 minutes more. Pull off salmon skin and discard. Cut fish into 1-inch chunks and put in a bowl. To assemble tacos, wrap chunks of salmon, salsa, cabbage, and feta in tortillas. Add salt to taste.

You’ll Need:

1 1/2 cups catsup
1/2 cup prepared horseradish
Juice of 1 lemon
Juice of 1 lime
1/2 teaspoon Worcestershire sauce
Couple splashes hot pepper sauce

Procedure:

Mix all ingredients in a small bowl. Refrigerate the sauce at least 30 minutes. This sauce keeps for several days.

You’ll Need:

1 cup salad dressing
3 tablespoons finely chopped sweet pickle
1 teaspoon sweet pickle juice
1 tablespoon finely chopped parsley
1 tablespoon finely chopped capers
2 tablespoons finely chopped stuffed olives
1 teaspoon grated onion

Procedure:

Mix all ingredients. Cover and refrigerate.

You’ll Need:

1 (1 pound) can salmon
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper

Procedure:

Preheat oven to 450 degrees F. Drain salmon; place in 9-inch pie plate. Pour sour cream over salmon. Sprinkle with salt and pepper. Bake 20 to 30 minutes or until cream becomes thick and has a few brown patches. Serve with lemon quarters.

You’ll Need:

This is great for frying fish.

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 tsp. MSG (Accent) (optional)
1 egg
2/3 cup ice water

Procedure:

Mix and set aside for one half hour before frying items.

You’ll Need:

6 skinned, pan-dressed catfish or
other fish, fresh or frozen
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
2 tablespoons milk
2 cups cornmeal

Procedure:

Thaw frozen fish. Sprinkle both sides with salt and pepper. Beat eggs slightly and blend in the milk. Dip fish in the eggs and roll in cornmeal. Place fish in a heavy fry pan which contains about 1/8 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time is about 10 minutes depending on the thickness of the fish. Drain on absorbent paper. Serve immediately on a hot platter, plain or with a sauce. Serves 6.

You’ll Need:

2 4-5oz salmon fillets
4 sheets phyllo pastry
1 oz butter
1 tsp grated ginger
1 clove garlic pressed
1 scallion, finely chopped
1 tbsp fresh coriander finely chopped
Zest and juice of 1 lime
Salt and pepper to taste

Procedure:

Mix together lime zest and juice, garlic, spring onion, ginger and coriander. Melt butter. Lay out 1 sheet of phyllo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 minutes, until brown and crispy.

You’ll Need:

2 cups water
1 tsp salt
1 cup uncooked rice
2 tbs butter or margarine
1 large Bermuda onion, peeled an sliced
3/4 tsp oregano
6 large peeled tomato slices
1/2 tsp salt
ground black pepper to taste
1 lb fresh or frozen flounder or sole filets
1 tsp paprika
1 tbs lemon juice
1 can (8oz) tomato sauce
8 thin slices processed cheese

Procedure:

Combine water, 1 tsp salt, and rice in 2 qt saucepan; bring to boil, then turn heat down low; cover and simmer 14 minutes. Remove pan from heat, but leave lid on for 10 minutes. Preheat oven to 350 degrees F. Grease shallow 10×6x2 inch casserole. While rice cooks, melt butter or margarine in skillet; add onion and cook until soft but not brown. Arrange onion slices in prepared casserole. Pour rice over onion; sprinkle with oregano. Top with tomato slices. Season slices lightly with salt and ground black pepper. Cut fish filets into serving size pieces; spread over tomato layer. Sprinkle with salt, ground pepper, paprika and lemon juice. Pour tomato sauce over fish; cover with cheese slices. Bake about 30 minutes or until cheese bubbles and top is browning.