Poached Salmon on Citrus Salad

NEED:
1 lime
6 oranges (navel, blood, Cara Cara or tangerines)
4 4-ounce skinless salmon filets, about 1 inch thick
1/4 cup olive oil
1 teaspoon sugar
2 Tablespoon cooking oil
6 wonton wrappers, cut into 1/2-inch strips
1 7-oz. bunch watercress, trimmed, or 4 cups arugula or baby spinach

Finely shred 1 teaspoon peel from lime; set aside. Juice lime and 2 oranges; reserve 1/4 cup for dressing. Pour remaining in large nonstick skillet with lime peel and 1/2 cup water. Bring to boiling; add salmon. Reduce heat. Simmer, covered, 8 to 12 minutes, until fish easily flakes with fork.

meanwhile, for dressing, in bowl whisk together reserved juice, olive oil, and sugar; season with salt and pepper.

In second large skillet heat cooking oil over medium-high. Cook wontons, 1 to 2 minutes, stirring often, until crisp.

Peel and section remaining oranges. Drizzle dressing on greens, oranges, and salmon. Pass wontons. Makes 4 servings.

ENJOY!

Tilapia Asparagus Bundles With White Wine Sauce

NEED:

4 (4 ounce) fillets tilapia
12 asparagus spears, trimmed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 green onions, chopped

Sauce:
2/3 cup white wine
1 1/2 teaspoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees.

Grease a baking pan.

Wrap each tilapia fillet around 3 spears of asparagus and secure with wooden toothpicks. Season the fish with salt and pepper, then place in prepared baking pan.

Cover with foil and bake for 10 minutes.

Remove the foil and sprinkle the chopped green onion over the fish. Return the pan, uncovered, to the oven to bake for an additional 5 to 10 minutes, or until fish flakes easily with a fork.

While the fish is baking, heat the wine in a small saucepan over medium heat. In a small bowl, combine the cornstarch and lemon juice and whisk until there are no visible clumps. Add the cornstarch mixture to the white wine, cooking and stirring to prevent lumps. Add the dried basil and black pepper and continue to cook for 2 minutes or until the sauce is thickened.

To serve, remove the toothpicks from the tilapia fillets and spoon sauce over top.

ENJOY!

Smoked Salmon Bagel

NEED:

1 pumpernickel or plain bagel (6 oz.)
2 tablespoons chive cream cheese
1/3 cup thinly sliced English cucumber or regular cucumber ( I like to use the smaller pickle size)
3 ounces thin-sliced smoked salmon
3 thin rings red onion
1/2 teaspoon drained capers**optional

Split bagel in half horizontally. Spread cut sides with cream cheese. Over cheese on 1 bagel half, layer cucumber, smoked salmon, red onion, and capers. Set remaining bagel half, cream cheese side down, over filling.

ENJOY!

Fresh Tuna Burgers

NEED:

1 pound fresh tuna
1 tablespoon minced dill
1 teaspoon capers, rinsed and chopped **optional ..can substitute diced onion
Salt and pepper to taste
1 1/2 tablespoon olive oil

Remove skin from tuna; coarsely chop tuna with a knife or in the food processor. Using a fork, gently blend it with dill, capers ( or diced onion), salt and pepper in a mixing bowl. Shape into 4 patties.

Heat oil in a large skillet over medium heat. Add patties and cook until golden brown, about 2 minutes on each side. Makes 4 servings.

ENJOY!

Grilled Lobster

NEED:
2 live lobsters, approximately 2 pounds each
1/3 cup unsalted butter, melted,for dunking
salt and pepper, to taste
1 lemon, quartered

In a large pot boil about 2 gallons of water.

Add one live lobster and cover.

Cook for 3 minutes.

Remove lobster with tongs and return water to boiling.

Add 2nd lobster.

Cook three minutes and remove with tongs.

Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).

Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper

Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.

Serve with melted butter in dunking bowls and lemon wedges.

ENJOY!

Crab Au Gratin

This was sent to me by my pal, Donna, in Newfoundland.

In a double boiler,, melt 3 tbsp butter,
add 1 tin of mushrooms(or not ,if you don't like them,,which I don't)
blend in 1/4 cup of flour
then stir in 1 cup of chicken boullion and 1 cup of milk.
Stir until thick.
Add 1/2 cup of shredded cheese,
1/2 tsp of salt
1 cup of crab( more if you want lots of crab in it,, I have mine really thick).
Sprinkle with cheese and paprika, put it into the crab shells if you have them or in small tart plates or a casserole dish .
This can be frozen for later use.
Bake in oven til hot and you can put it under the broil for a few minutes to brown on top. When I had access to free crab from one of our fisherman friends, ,he used to bring us a big box of crab legs which we boiled and cleaned. Then I used to double the recipe,, you can use tin crab meat, but it isn't as good.

ENJOY!