Tuna Pot Pie

Ingredients:

• 1/4 cup butter
• 1/2 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
• 1/4 teaspoon paprika
• dash dried thyme, crumbled
• 2 cups milk
• 1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
• 2 cups frozen mixed vegetables, thawed
• 2 teaspoons Worcestershire sauce
• 1 cup shredded Cheddar cheese
• pastry for single 9-inch pie

Preparation:

In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish. Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.

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Dilled Salmon Cakes

Sauce:

1/2 cup sour cream
1/3 cup seeded, chopped tomato
1/3 cup seeded, chopped cucumber
1 tablespoon finely chopped onion
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed

Preparation

Salmon Cakes:

1 (14.75-ounce) can pink salmon, drained, skin and bones removed
3/4 cup quick oats
1/3 cup milk
2 large egg whites, lightly beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
1/4 teaspoon salt

1. For Sauce: Combine all ingredients for sauce in small bowl; mix well. Cover and chill while making salmon cakes.
2. For Salmon Cakes: Combine all ingredients for salmon cakes in medium bowl; mix well. Let stand 5 minutes.
3. Shape into 6 oval patties about 1-inch thick.
4. Lightly spray non-stick skillet with non-stick cooking spray.
5. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown and heated through.
6. Serve with sauce.

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Baja-Battered Fish

Ingredients

• 3/4 cup beer, preferably lager or pilsner
• 1/2 cup all-purpose flour
• 1/4 cup whole-wheat pastry flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground pepper
• 1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
• 3 tablespoons canola oil, divided

Preparation

1. Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.

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Swordfish Steaks With A Lemon Marinade

Ingredients:

* 6 swordfish steaks about 1 inch thick
* 1/2 cup vegetable oil
* 1/4 cup lemon juice
* 2 teaspoon salt
* 1/2 teaspoon Worcestershire sauce
* 1/8 teaspoon ground black pepper
* dash Tabasco sauce
* 1/4 teaspoon sweet paprika

Preparation:

Rinse swordfish steaks well under cold water; pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; stir well. Brush fish with the mixture then sprinkle with about half of the paprika. Set remaining lemon juice mixture and paprika aside.

Place fish in a on well greased grill over medium coals or greased grilling basket. Grill over medium coals for about 8 minutes on each side or until fish flakes easily with a fork. Baste with lemon juice mixture several times and sprinkle with remaining paprika.

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Broiled White Sea Bass

Ingredients

2 white sea bass fillets, each 4 ounces
1 tablespoon lemon juice
1 teaspoon garlic, minced
1/4 teaspoon salt-free herbed seasoning blend
Ground black pepper, to taste

Directions

Preheat the broiler (grill). Position the rack 4 inches from the heat source.

Lightly spray a baking pan with cooking spray. Place the fillets in the pan. Sprinkle the lemon juice, garlic, herbed seasoning and pepper over the fillets.

Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 8 to 10 minutes. Serve immediately.

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Tuna Noodle Casserole

Ingredients

1 (8 ounce) package wide egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (optional)
1 +1/2 cup milk
1 cup sharp Cheddar cheese blocks
2 (6 ounce) cans tuna, drained
1 (15 ounce) can peas, drained
1 (6 oz) Can dried onions

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat a 2 quart casserole dish with cooking spray.
3. In a large pot of salted water, boil noodles until al dente. Drain well.
4. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir intuna, peas, and noodles.
5. Spread evenly in prepared dish.
6. Bake in preheated oven for 30 minutes.

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Baked Fish Cake

Ingredients

1 kg potatoes

500 g Whitefish fillet

2 tsp butter

4 tsp milk

lemon peel, grated

2 tsp parsely, fresh and chopped

3 tsp flour, all purpose

2 tsp oil salt and

pepper to taste

Preparation

Cut the potatoes into chunks and place then in a saucepan with enough water to cover, adding a little salt and heat until just about to boil.

Lay the fish on a plate or dish to cover the saucepan and cover it with a second plate, lid or foil. Put the fish on the pan when the water is boiling, then reduce the heat so water does not froth over. Cook the potatoes until tender-10-15 minutes if the chuncks are faily small.

Set the fish aside, without uncovering it.

Preheat oven to 400 degrees.

Drain and mash the potatoes, beating them well until smooth. Mix in the butter, milk, lemon peel and parsley.

Grease a baking pan and then pour cooking juices from the fish into the potato mixture.

Discard any bones, and add the fish meat to the potatoes. Mix well, adding seasoning to taste.

Use a large spoon to place the fish mixture in a mound on the prepared dish or pan but do not flatten it until it is all in mounded up. Flatten the top of the mixture sightly, then sprinkle it with a little of the flour.

Use a spatula and slice to flatten the mixture into a little neat circle. Pat the sides and top with the knife and make sure that the mixture is even and neatly shaped, keep sprinkling with the flour to coat the outside evenly. Trickle the oil over the fish cake and bake it for about 30 minutes, until well browned.

Cut into wedges to serve.

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Fish Biryani

Ingredients:

King Fish- 500 gms
(skin removed+thin slices)

Basmati Rice-400 gms

Onions-200 gms

Tomato-100 gms

Yoghurt-100 gms

Cinnomon-2 sticks

Cloves-6

Cardomon-6

Ginger +Garlic paste-2 tblsps

Red chilli Powder-1 spoon

Corriander leaves-few

Pudina Leaves-Few

Oil-100 ml+Oil for frying fish

Salt

Lemon Juice-1 tblspn

Method:

Wash and clean fish thoroughly.Apply little chilli powder,salt and deep fry fish in Oil. Fry it till the fish is hard and brown. Keep the fish aside. Now heat Oil(100 ml) in a thick bottomed pan,add cinnamon,cloves and cardamom to it. When it crackles add sliced onions to it. Saute till the onions turn brown, not too brown, till there is a good aroma from the onions. Now add ginger garlic paste and saute for 2 mins. Add chopped tomatoes and chilli powder.Cook till the tomato is soft.At this stage add yoghurt and fresh coriander and pudina leaves. Add salt as per taste.
When the oil comes out at the sides remove from fire and add lemon juice and keep aside.
Now take a open pan. Boil water with coriander leaves and whole garam masala(above mentioned). Soak rice for 10 mins. When the water boils add the rice and cook till it is half done.
Now drain the water from rice. In a kadai, put one layer of the cooked masala and then arrange half of the fried fish pieces, then add the cooked rice.Now put the remaining masala and remaining fish pieces, add coriander leaves and seal the vessel and cover it. Put it for "Dum" (South Indian Terminology :)), meaning, put a plate in the stove, place the vessel with rice and put a heavy hot vessel on top. Then rice will get cooked slowly from the heat of the stove and the hot vessel on the top.

Leave it for 15 mins. Mix it well, see to that the rice grains are not broken. Serve with any raita.

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Chilli Fish

Ingredients:

1 lb. fish, cut into pieces

4 tbsp. chopped garlic

1 green bell pepper thinly sliced into long strips

1 onion thinly sliced into long strips

Salt and pepper to taste

Soy sauce to taste

1 tbsp. oil

Method:

Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce.

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