1. Combine the sweet & sour sauce, sugar, & corn starch. Add chicken broth, vinegar, ketchup, soy sauce, Tabasco, & pineapple juice. Heat to a boil. Boil 1 minute until thickened.
2. Sauté green pepper, red pepper, & onion until crisp & tender. Add sautéed vegetables to the sweet & sour sauce mixture.
3. Mix together the flour, pepper & Old Bay seasoning. Cut halibut into bite sized chunks & dredge in this dry mix. Deep fry until just done, add to sweet & sour sauce & serve with rice.
Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by jennifer_ann7
½lb large shrimp, butterflied
1 c. sweetened coconut flakes
1 c. plain bread crumbs
¼ c. corn starch (for breading mix)
½ c. Pina colada mix
3 tbsp Captain Morgan Spiced Rum
1 tbsp powdered sugar
½ c. corn starch
Vegetable oil for deep frying
Pina Colada Dipping Sauce (Recipe under Sauces)
1. Mix bread crumbs, ¼ c. cornstarch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside. Place ½ c. corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375°F.
2. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.
Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by randilicious
2 tsp cayenne pepper
2 tsp lemon pepper
2 tsp garlic powder (or fresh)
1 lb catfish fillets
½ c. Italian salad dressing
2 tbsp butter, melted
1. Preheat oven to 350°F. Lighting grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, & garlic powder.
3. Brush both sides of catfish fillets with butter. Rub fillets with the pepper mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, & fry approximately 2 minutes on each side until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, & coat with Italian dressing. Bake 30-35 minutes in the preheated oven, until fish is easily flaked with a fork.
6. Serve over freshly steamed rice & lightly sauteed vegetables on the side.
Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by Carli
1lb. Halibut, cut into 1″ by 3″ strips
1 stick melted butter
1 tbsp garlic powder
2 c. saltine cracker crumbs
½ c. Parmesan cheese
Combine garlic powder with melted butter. Combine parmesan cheese with the cracker crumbs. Dunk halibut fingers into garlic butter mixture, then dredge into cracker/cheese coating. Bake on foil lined cookie sheet at 425°F for 5-10 minutes.
Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by randilicious
Serves 6
6 (5 oz.) salmon fillets
4 cloves garlic, minced
1 tbsp white wine
1 tsp honey
1/3 c. balsamic vinegar
4 tsp Dijon mustard
salt & pepper to taste
oregano to taste
1. Preheat oven to 400°F. Line a baking sheet with aluminum foil, & spray with non-stick cooking spray.
2. Coat a small saucepan with nonstick cooking spray. Over medium heat, cook & stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, & salt & pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil lined baking sheet. Brush fillets with balsamic glaze, & sprinkle with oregano.
4. Bake in preheated oven for 10-14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, & season with salt & pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
5. Serve one fillet on a bed of steamed rice with some lightly sautéed vegetables (good with asparagus & green beans) on the side.
