Fish and Seafood

People have been eating seafood as long as there have been people with access to water containing life. Fish bones have been found in caves and we know that around the Mediterranean, fish and seafood have been staple foods for thousands of years.

Linguini and Shrimp

4 servings

From: Allen Burns

 

Ingredients

¾ cup Fruity Olive Oil

¼ cup Butter, unsalted, in pieces

8 cloves Garlic, chopped

1 teaspoon Hot dried chili peppers, crushed

1 cup Mixed colors of bell peppers, seeded, veined and sliced

24 medium Raw shrimps, shelled & cleaned

3 tablespoons Lemon juice

2 tablespoons Lovage or celery leaves, chopped

1 teaspoon Salt

Enough Linguini or other pasta for four servings

 

Method

Start the Linguini cooking according to the package directions

In the meantime:

Heat oil and butter over moderate heat.

Add garlic and chili pepper. Saute about 30 seconds.

Add shrimp & peppers, saute until shrimp turn pink.

Add lemon, lovage or celery leaves and salt.

Drain pasta and toss with the shrimp mixture.

Top with Parmesan or Romano if you like.

Salmon in a Blanket

4 servings

 

Ingredients

1 Large Egg

1 large can Pink salmon, drained & cleaned

Salt and black pepper to taste

1 teaspoon Dry mustard

1 tablespoon Lemon juice

1 Fresh or dried dill, chopped or crumbled

1 tablespoon Fresh or dried parsley, chopped or crumbled

1 tablespoon Sesame seeds

1 Pie crust for a single crust pie (homemade is best but commercial is okay)

1 Egg yolk mixed with 1 teaspoon water

 

Method

Preheat oven to 425º F

Clean salmon by removing bones and skin.

Mix cleaned salmon with all ingredients.

Shape pie crust into a square.

Place salmon mixture on pie crust

Fold Pie up and around loaf like an envelope with edges nearly touching.

Or cut into small squares and wrap individual servings of the salmon. Be sure to pinch

the corners together well so that they don't come open during cooking.

Brush crust with beaten egg mixed with a tablespoonof water for glaze.

Sprinkle with sesame seeds.

Bake for about 20 minutes.

Good with a lemon cream sauce, ketchup, or A-One Steak sauce