Tuna Stuffed Tomatoes

Tuna Stuffed Tomatoes

Ingredients:

6 ripened tomatoes (but NOT squishy, over-ripe tomatoes)
Sea salt
2 7-ounce cans tuna packed in extremely virgin olive oil, drained
1/2 cup plus additional 2 Tbsp real mayonnaise (NOT “phony” mayonnaise)
2 Tbsp capers
1 Tbsp fresh-squeezed lemon juice
2 tsp Dijon mustard
Salt and freshly-ground pepper to taste
Parsley leaves for garnishment

Slice the tops off the tomatoes and scoop out the seeds and most of the interior walls.  Sprinkle the insides of the tomatoes lightly with salt and invert on paper towels for 1/2 hour to drain off excess moisture.

Mix together the tuna, 1/2-cup of mayonnaise, capers, lemon juice, mustard, salt and pepper, and fill the tomatoes with tuna mixture.

Spread remaining 2 tablespoons mayonnaise on top and garnish with parsley leaves. Serve chilled or at room temperature.

Yield 6 servings.

Broiled Salmon Paninis

Broiled Salmon Paninis

1 orange
1/2 cup orange juice
1 c soy sauce
1/2 tablespoon grated ginger
Salmon fillets (they work best for sandwiches)
1 pint bean sprouts
1 small can whole water chestnuts
1/2 medium onion, chopped
4 tablespoons butter
1 tablespoon flour
Hard crusted bread (French, Italian)

Set your oven to the broil setting.

Place salmon fillets in a baking dish large enough to accommodate everything.

It a large sauce pan, eat soy sauce and orange juice together. Add ginger and mix. Cut the orange in half and zest one half into the soy/ginger mix and squeeze the juice into another sauce pan. This is for the glaze on the bread.

Zest the other orange half with the fresh juice. Slice the remaining orange half (the one that wasn't squeezed) and add the slices to the fresh juice. Add the 1 tablespoon of flour and simmer. After the soy/orange/ginger mix is heated, remove from burner.

Lay bean sprouts, onions and water chestnuts over the salmon. Pour the soy/orange/ginger sauce over the top and broil. Cooking time depends on oven and thickness of your salmon, but usually it takes about 25 minutes.

While the salmon is cooking, blend together the butter and orange sauce. Do not blend the orange slices or else your butter will be bitter. Make sure the orange glaze is cool before blending or it will melt your butter.

Slice bread and spread orange flavored butter on top. Remove salmon from oven and let cool for a few minutes.

Slice and lay on the hard crust bread with the orange butter. If you want, you can add some bean sprouts, onions and water chestnuts for extra flavor. Put the sandwiches into a panini press until toasty.

Broiled Herb Salmon031910

1 1/2 lb. salmon (3/4 inch thick)
1 tbsp. grated onion
juice of 1 lemon
6 tbsp. butter
1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. marjoram
1 tbsp. chives
2 tbsp. parsley

Put on a greased broiler rack. Mix the ingredients and pour half on fish. Broil 6 minutes at medium heat. Turn and pour the rest of the mixture on the other side and broil another 6 minutes.

Crispy Tasty Baked Fish

1/2 c. Italian style bread crumbs
2 tbsp. grated Parmesan cheese
1/2 tsp. paprika
1/8 tsp. garlic powder
1 lb. orange roughy fillets (or cod can be used)
3 tbsp. lemon juice
2 tbsp. white wine (optional)
2 tbsp. vegetable oil

Preheat oven to 425°F.

Lightly oil or spray a 3 x 9 x 2 inch pan. Combine bread crumbs and next 3 ingredients. Rinse fillets and pat dry. Combine lemon juice and wine in shallow pan. Dip each fillet in the lemon mixture, then in the seasoned bread crumbs. Place in pan and drizzle evenly with vegetable oil.

Bake 20 to 25 minutes or until fish flakes with a fork and is crispy.

Makes 4 servings.

Lemon Fish Boat

1 small onion, coarsely chopped
4 Tbs lemon juice
4 tsp olive oil
1/4 tsp cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
1 1/2 lbs firm fish steaks such as halibut or swordfish, cut 1 inch thick
20 to 25 large bay leaves
2 cups boiling water.

Skin and remove any bones from the fish and cut into 1 inch cubes. Combine with the onion, half the lemon juice, half the olive oil, the cayenne, and the salt and pepper in a bowl. Toss to combine ingredients and refrigerate for 4 hours. Meanwhile, pour the boiling water over the bay leaves in a heat proof bowl and let them soak for 2 to 4 hours. Drain the bay leaves and remove the fish from the marinade, discarding the marinade and the onion. Thread the fish and bay leaves alternately on metal skewers, pressing them together firmly. Combine the remaining lemon juice and olive oil and brush it on the fish. Cook over hot coals or under the broiler for 8 to 10 minutes, turning occasionally, until the fish is opaque and firm to the touch. Serves 4.

Fish Stuffed Avocado

4 hard boiled eggs, peeled
1/4 cup milk
1/4 cup fresh lime juice
Salt and freshly ground black pepper to taste
1/3 cup olive oil
1/2 lb smoked whitefish
2 large ripe avocados
Chopped parsley or cilantro for garnish

Rub the yolks of the eggs through a fine strainer and finely chop the egg whites. Mash the egg yolks and the milk together in a deep bowl. Add the lime juice, salt, and pepper. Beat in the olive oil, a little at a time, to form an emulsion. Remove the skin and small bones from the fish and mix it into the sauce, flaking it with a fork. Add the chopped egg whites and toss gently to combine thoroughly. Just before serving, slice the avocados in half and remove the seeds, along with any discolored parts of the flesh. Divide the fish mixture among the avocado halves, mounding it slightly. Sprinkle with a little chopped parsley or cilantro and serve at once. Serves 4.

Smoked Haddock with Cream Cheese

6-8 oz cooked, smoked haddock
or other cooked, smoked fish
4 Tbs butter, melted
4 Tbs cream cheese
1 Tbs lemon juice, or more to taste
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Chopped parsley for garnish

Remove and discard the skin and bones from the smoked fish. Break up the fish and combine with the remaining ingredients. Refrigerate for at least 1 hour. Serve garnished with chopped parsley and with crackers, melba toast, or thinly sliced fresh bread. Serves 4 to 6.

Salmon Quiche

1 small onion, chopped
1/2 c. mushrooms, chopped
1 tbsp. parsley, chopped
1/2 c. mayonnaise
1 can salmon, drained and flaked
1/4 c. half and half
1/8 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1 tsp. prepared horseradish
1 tsp. Worcestershire sauce
3 eggs, beaten
1 c. shredded Swiss cheese

Line a 9-inch quiche dish or pie plate with pastry; trim excess pastry around edges and flute. Prick bottom and sides of quiche shell with a fork.

Bake at 425°F for 10 to 12 minutes.

Combine remaining ingredients, except cheese, stirring well; set aside. Sprinkle 1/2 cup cheese into pastry shell; top with salmon mixture.

Bake at 375°F for 50 minutes.

Sprinkle remaining cheese over quiche and bake 5 additional minutes.

Yield: 1 (9-inch) pie.

Baked Salmon Fillets

Salmon fillets, any portion size, boned and skinned
Onion powder, to taste be generous
Garlic powder, to taste be generous
Dried dill, to taste be generous
Mrs. Dash, to taste be generous
Mayonnaise
Paprika

Wash and dry fillets. Spread thin coat of mayonnaise over salmon. Spray Pam or similar product over Pyrex or tin foil pan or rectangular pan (depending on amount and size of portions).

Sprinkle seasonings over fish ending with paprika.

Bake in 375°F. oven for 10 to 20 minutes or until fish flakes easily.

SUBSTITUTE: Boned and skinned chicken breasts

Scallops In Shallot Garlic Butter

4-5 tbsp. butter
1 sm. bunch flat leaf parsley
2 lemons
1 lb. scallops
2 med. shallots, minced
1 med. clove garlic, peeled & crushed
Salt & freshly ground pepper

Using 1 tablespoon butter, grease 4 individual gratin dishes. Wash and dry parsley. Refrigerate 8 sprigs for garnish. Finely chop 2 teaspoons of remaining parsley. Halve 1 lemon and squeeze 2 teaspoons. Rinse scallops under cold water. Slice to 1/4" thick. Arrange in gratin dishes (or scallop shells). Sprinkle with 1 teaspoon lemon juice.

Melt remaining butter over medium low heat. Add shallots and cook 1 minute until begins to soften. Add garlic and cook approximately 1 minute. Remove from heat and stir in parsley and 1 teaspoon lemon juice. Spoon over scallops. Preheat broiler. Broil on baking sheet for 5 minutes approximately 6" from heat. Garnish with parsley sprigs and lemon wedge.

Grilled Red Snapper with Lime

1 med. Bermuda onion, thinly sliced & separated into rings
1 lb. of red snapper, or salmon fillets
1 tbsp. coarse mustard
Lime wedges, chopped orange sections and chopped papaya
Slices for garnish
6 tbsp. lime or lemon juice
2 tbsp. honey

Prepare the grill or preheat the broiler. Place onion on a large no-stick frying pan heated on medium high. Saute without oil until soft and lightly burnished, about 8 to 10 minutes. (Use Pam spray for pan.) While onions are cooking, fry fish on both sides until cooked through, about 4 1/2 minutes on each side. Transfer to a heated serving platter. Add the lime juice and honey to the frying pan. Bring to a boil, and cook until reduced by half, about 3 minutes, stirring frequently. Watch closely so it doesn't boil away. Drizzle over fish and serve immediately.

Serves 4.