Something's "Fishy" 'round here!, Favorite Seafood Recipes

Reply Wed 29 Jan, 2003 09:35 pm
Jerry, now, that's a dish that my husband would kill for. I'll make it for him for a treat. He loves clams and mussels.
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Reply Wed 29 Jan, 2003 11:42 pm
Here's one for fresh tuna: Saute in skillet with balsamic vinegar until just done. Slice and eat.

And I am a dried salt codfish fan, so I make up a lot of dishes using that. If you soak the cod in water mixed with milk for a few days, the smell and the taste change - and then you can get on with a recipe.

Also like shrimp in the shell, done in oil with garlic in a skillet.
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Reply Thu 30 Jan, 2003 01:02 am
Hi kitchenpete. 'Bout time you showed up!

Hope you enjoy A2K.
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Reply Tue 4 Feb, 2003 02:28 pm
Hi All!

mamajuana- I love Salt Cod!! Very Happy

I made some gravlax (cured salmon), for a party I did on Saturday night.
It came out really well! I adapted a basic curing rub with some Asian touches.

Gingered Gravlax

1 1/2 pounds salmon fillets (skin on)
2 tablespoons kosher salt
1/4 cup brown sugar
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon chile flakes
1/2 teaspoon five-spice powder
1/2 cup sliced gingerroot

Place the salmon on a baking sheet. In a small bowl, combine salt, sugar, chile flakes, and five-spice powder. Mix well. Spread the gingerroot over top and bottom of the salmon. Cover salmon with spice mixture on both sides. Cover with plastic wrap and refrigerate for 3 days, or until the fish is firm to the touch.

To serve, slice the salmon as thinly as you can with a very sharp knife.

I served the slices on sweet potato chips with a dollop of creme fraiche and a spoonful of ossetra caviar,...mmmm
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