The dill and mustard give the herring a deliciously tangy flavor

Serves 4 people.

What You Need

• 4 tbsp chopped fresh dill
• 6 tbsp mild Swedish mustard
• 2 tbsp lemon juice or white whine
• 4-8 fresh herring, cleaned but heads and tails left on
• 2 tbsp butter or margarine, melted
• Salt and pepper

How to prepare the Broiled Herrings with Dill and Mustard

1. Mix the dill, mustard and lemon juice, or whine, together thoroughly.
2. Cut three slits, just piercing the skin, on both sides of each herring and lay them on a broiler pan.
3. Spread half of the mustard mixture equally over the exposed side of each fish, pushing some into the cuts.
4. Spoon a little of the melted butter over each herring and broil the fish for 5-6 minutes.
5. Turn the fish over and spread the remaining mustard and dill mixture over them. Spoon over the remaining melted butter and broil for another 5-6 minute.
6. Sprinkle the fish with a little salt and pepper before serving.

Time Needed: preparation takes about 10 minutes and cooking takes 12-15 minutes, this may be a bit longer if the herrings are large.

You may use whole fresh mackerel instead of herring.

This dish serves 4 – 6 people.

Swordfish is one of the most commonly caught fish in Southern Italy, most importantly, it wont fall apart while you are cooking it.

Here is what you Need:

• 2 ¼ lbs swordfish steaks
• 6tbsp olive oil
• 1 tsp chopped oregano
• 1 tsp chopped marjoram
• Juice and a rind of ½ a lemon
• 4 tomatoes cut into thick slices ( or cherry tomatoes, if available)
• Salt and freshly ground pepper
• Lemon slices and Italian parsley for garnish

How to make the Swordfish Kebabs

1. Cut the swordfish steaks into 2 inch pieces.
2. Mix the olive oil, herbs, lemon juice, and rind together and set aside. Thread the swordfish, tomato slices, and lemon slices on the skewer, alternating the ingredients. Brush the skewers with the oil and lemon juice mixture and cook in a preheated broiler for about 10 minutes, basting frequently with the lemon and oil. Serve garnished with lemons and parsley.

Time: prep time is about 15 minutes, cook time about 10 minutes.

This dish consists of delicate colors and superb flavor!

What You Need:

• 8 lemon grass stalks
• 8 oz salmon fillet, skinned
• 8 queen scallops, with their corals if possible
• 8 baby onions, peeled and blanched
• ½ yellow pepper, cut into 8 squares
• 2 tbsp butter
• Juice of ½ lemon
• Salt, ground white pepper and paprika

For the sauce:

• 2 tbsp dry vermouth
• ¼ cup butter
• 1 tsp chopped fresh tarragon

How to make the Salmon and Scallop Brochettes

1. Preheat the grill to a medium high. Cut off the top of each lemon grass stalk. Reserve the bulb ends for another dish. Cut the salmon fillet into 12 ¾ in cubes. Thread the salmon, scallops, corals if available, onions, and pepper squares on to the lemon grass and arrange the brochettes in a grill pan.
2. Melt the butter in a small pan, add the lemon juice and a pinch of paprika and then brush all over the brochettes. Grill the skewers for about 2-3 minutes on each side, turning and basting the brochettes each minute, until the fish and scallops are just cooked, but are still very juicy. Transfer to a platter and keep hot while you make the tarragon butter sauce.
3. Pour the dry vermouth and all of the leftover cooking juices from the brochettes into a small pan and boil quite fiercely to reduce by half. Add the butter and melt, always stirring. Stir in the chopped fresh tarragon and add salt and ground white pepper to taste. Pour the tarragon butter sauce over the brochettes and serve.

This is a light and crispy dish that features cracker crumbs, pine nuts, and parmesan cheese that make for a flavorful breading.

What You Need:

• 1 pound fresh or frozen orange roughly fillets
• 1 beaten egg
• 2 tablespoons milk
• ¼ cup finely crushed rich round crackers
• 2 tablespoons milk
• ¼ cup finely crushed rich round crackers
• 2 tablespoons grated parmesan cheese
• 2 tablespoons ground pine nuts or almonds
• ½ teaspoon dried basil, crushed
• 1/8 teaspoon pepper
• 2 tablespoons margarine or butter, melted
• Tarter sauce (optional, follow recipe)

How to make the Nutty Parmesan Fish

Thaw the fish, if frozen. Measure the thickness of the fillets. Cut the fish fillets into 1 inch wide strips. Rinse and pat dry with paper towels, set aside.

In a shallow dish combine the egg and milk. In another shallow dish combine the cracker crumbs, parmesan cheese, ground nuts, basil, and pepper. Dip the fish pieces into the egg mixture. Then roll the fish in a crumb mixture. Place the coated fish in a greased shallow baking pan.

Drizzle melted margarine or butter over the fish. Bake in a 500 degree oven until the coating is golden and the fish flakes easily with a fork (allow 4 to 6 minutes per ½ inch of thickness of fish ). If desired, serve with tarter sauce. Makes 4 servings.

Nutritional information:
221 calories, 22 g protein, 5g carbohydrates, 13 g fat ( 3 saturated) 80 mg cholesterol, 267mg sodium, 71 mg potassium.

Use this recipe to stuff shrimp, sole, or flounder fillets ( in pairs), a whole 3- 4 pound fish ( such as stripped bass or red snapper) clams and lobster tails.

Ingredients that you will need

• 6 tablespoons butter (2/3 a stick)
• ½ medium onion
• 8 ounces mushroom, wiped
• 1 large clove of garlic
• 1 small bay leaf
• ½ teaspoon dried thyme
• ½ teaspoon dried tarragon
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• ½ cup heavy cream
• 8 double or 16 single saltine crackers, crumbled
• 2 tablespoons minced parsley
• 3 tablespoons fresh grated parmesan cheese (optional)

Directions for Stuffing with mushrooms and herbs fish recipe

Set a large heavy saucepan over medium heat and melt the butter in it. Meanwhile, in a food processor, a blender, or by hand, mince the onion and mushrooms. Mince the garlic into he hot butter, stir in the onion and mushroom mixture and add the bay leaf, crumbled, the thyme, tarragon, salt, and pepper. Reduce the heat to low. Stir and cook for about 7 minutes or until the moisture is drying out. Stir in the cream, simmer for 3 to 4 minutes, then stir in the saltines and cook 1 minute more. Remove from heat.

Press lightly over whatever you are preparing and sprinkle with grated parmesan cheese if the dish is to go under a broiler.

As with meat and poultry, adding egg white to a seafood marinade helps protect the fish from the hot oil.

Ingredients needed for Simple Stir fried Fish

• 1 pound fish fillets
• ½ teaspoon salt
• Black pepper to taste
• 1 egg white
• 2 tablespoons Chinese rice wine or dry sherry, divided
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil or peanut oil
• 2 thin slices ginger
• 1 green onion, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil

Steps to prepare the Simple Stir fried Fish

1. Cut the fish fillets into 1 ½ to 2 inch squares that are about ½ inch thick. Place the fish cubes in a bowl and add the salt, black pepper, egg white, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Marinate the fish for 15 minutes.
2. Heat a wok or skillet over medium high heat until it is nearly smoking. Add the oil. When the oil is hot, ad the ginger and green onion. Stir fry for 10 seconds, then add the fish, Let the fish sit in the pan briefly, then gently stir-fry the fish cubes, moving them around the wok, until they turn white and are firm.
3. Splash the fish cubes with 1 tablespoon rice wine or sherry and the soy sauce. Let the fish cook for another minute, remove it from the heat, and stir in the sesame oil. Serve hot.

Sprinkle a few rye croutons over the chowder just before serving to add a bit of crunch and contrast to the sweetness of the corn

Serves 4

Ingredients needed for Fish and Corn Chowder Recipe:

• 12 ounces fresh or frozen skinless cod, cusk, haddock, or pike fillets,
• ¾ cup chicken or vegetable broth
• 1 medium carrot, shredded ( ¼ cup)
• ½ stalk celery, chopped ( ¼ cup)
• ½ small green pepper, chopped ( ¼ cup)
• 1 17 ounce can cream-style corn
• 1 12 ounce can ( 1 ½ cups) evaporated milk
• 1 cup shredded Swiss cheese ( 4 ounces)
• Celery leaves ( optional)

How to make the Fish and Corn Chowder Recipe

Thaw the fish. Rinse the fish. Cut into ¾ inch pieces. Set aside

In a medium saucepan combine the chicken or vegetable broth, shredded carrot, chopped celery, and green pepper. Bring the mixture to a boil; reduce the heat. Cover and the simmer for 2 minutes. Stir in the corn and evaporated milk. Bring the mixture to a boil, stirring occasionally.

Add the fish; reduce the heat. Cover and simmer gently for 3 to 5 minutes or until the fish flakes easily with a fork. Gradually add the cheese, stirring until melted. Garnish with celery leaves, if desired. Makes 4 servings.

Nutrition information: 344 calories, 32 g protein, 35 g carbohydrates, 9g fat (5 g saturated), 63 mg cholesterol, 733 mg sodium, 754 mg potassium.

Serves 6

For the piecrust use a convenient and quick piecrust mix off the shelf that looks and tastes like you made it from scratch.

Need

• ½ of an 11 ounce package piecrust mix (1 1/3 cup)
• 1 large onion, chopped (1 cup)
• 1 medium potato, peeled and diced ( about 1 cup)
• ¼ cup water
• 1 – 10 ¾ ounce can condensed cream of mushroom soup
• 1/3 cup milk
• 1/3 cup grated parmesan cheese
• 1 tablespoon lemon juice
• ¾ teaspoon dried dillweed
• ¼ teaspoon pepper
• 1 16 ounce package frozen mixed vegetables
• 1 9 ¼ ounce can tuna, drained and broken into chunks
• 1 beaten egg

How to prepare the Deep Dish Tuna Pie

Prepare piecrust mix according to the directions except, do not roll out , cover the dough and set aside

In a large skillet cook the onion and potato in a small mount of water covered, about 7 minutes or until tender. Drain off the liquid. Stir in soup, milk, parmesan cheese, lemon juice, dillwed, and pepper. cook and stir until the mixture is bubbly. Gently stir in the frozen mixed vegetables and the tuna. Then spoon the mixture into an ungreased 2 quart casserole.

On a lightly floured surface roll pastry into a circle 2 inches larger than the diameter of the top of the casserole and about a 1/8 inch thick. Make 1 inch slits near the center of the pastry. Center the pastry over the top of the casserole allowing the ends to hang over the edge. Trim the pastry ½ inch thick beyond the edge of the casserole edge, pressing gently. Brush the pastry with beaten egg.

Bake in a 400 degree oven for 40 to 45 minutes or until the crust is golden brown. Serve this immediately. THis makes 6 servings.

With this recipe you can skip on time and not on taste.

Serves 3

Need:

• 12 ounces fresh or frozen monkfish, cusk, cod, or croaker fillets
• 1 10 ¾ ounce can condensed chicken with rice soup
• 1 ½ cups water
• 2 tablespoons reduced sodium soy sauce
• 1/8 teaspoon ground red pepper
• 1 ½ cups loose pack frozen broccoli, red pepper, onions, and mushrooms
• 1 tablespoon lemon juice

How to make the Quick Oriental Fish Soup

Thaw fish, if frozen. Rinse fish. Cut fish into ½ inch pieces. Set aside

In a large saucepan combine soup, water, soy sauce, and ground red pepper. Bring mixture to boiling. Add frozen vegetables. Return mixture to boiling; reduce heat. Cover and simmer for 5 minutes.

Add fish saucepan. Cover and cook for 3 to 5 minutes more or until the fish flakes easily with a fork. Then stir in the lemon juice. Makes 3 servings

Nutrition: 155 calories; 23 g protein, 10 g carbohydrates, 2g fat (1 g saturated), 48 g cholesterol, 1,152, 410 mg potassium.

If the strawberries are very long, try to slice them up, instead of halving them.

Serves 4

Need

• 8 -ounce carton vanilla yogurt
• 1 teaspoon finely shredded orange peel
• 1 11 ounce can mandarin orange sections, drained, or 2 oranges peeled and sectioned
• 1 ½ cups cubed cantaloupe or honeydew melon
• 1 ½ cups halved strawberries
• 2 7-ounce cans solid white tuna, drained and coarsely flaked
• ¼ cup chopped pecans, toasted

1. In a large bowl, stir together the vanilla yogurt and the orange peel. Add the orange sections, cantaloupe or honeydew melon, and strawberries, toss gently to coat. Add the tuna. Then toss lightly again
2. To serve, line four salad plats with lettuce. Arrange tuna mixture on the lettuce- lined plates. Sprinkle with pecans. Makes 4 servings

Nutrition: 296calories; 27 g protein, 31 g carbohydrates, 8 g fat ( 2 g saturated), 38 mg cholesterol, 382 mg sodium, 774 mg potassium