Joyce's Favorites 



Pan-Fried Tilapia with 

 Browned Butter Sauce 



• 1 pound tilapia 

 or other fish fillets 



• salt 



• freshly ground black pepper 



• 2 tablespoons vegetable oil 



• 6 tablespoons margarine 



• flour 



• 2 tablespoons fresh lemon juice 



• 1 tablespoon finely chopped 

 fresh parsley 



Sprinkle fish lightly with salt and 

 pepper. Heat oil in medium skillet 

 over medium heat. Add 2 table- 

 spoons margarine and heat. 

 Dredge fillets lightly in flour. Place 

 fillets in pan and cook until golden 

 brown on one side, about 3 to 4 

 minutes. Turn and repeat on other 

 side. Remove to warm platter. 



Wipe pan with paper towel. Heat 

 remaining margarine over medium 

 heat until it foams and begins to 

 brown. Remove from heat and stir 

 in lemon juice and parsley. Spoon 

 over fillets. Serves 4 to 6. 



Crab Newburg 



• 1 pound backfin crabmeat 

 •1/4 cup margarine 

 •1/4 cup finely chopped 



green pepper 

 •2/3 cup sliced fresh mushrooms 



• 1 /4 cup flour 

 •1/4 teaspoon salt 



• 1/2 teaspoon dry mustard 



• 1 /8 teaspoon cayenne pepper 



• 2 cups skim milk 



• 1/4 cup dry white wine 



• 2 tablespoons freshly grated 

 Parmesan cheese 



• paprika 



• 3 tablespoons chopped fresh 

 parsley 



Melt margarine in medium 

 saucepan over medium heat. 

 Saute green pepper and mush- 

 rooms until soft. In small bowl, 



combine flour, salt, mustard and 

 cayenne. Blend into melted margarine. 

 Add milk gradually, stirring constantly. 

 Then add wine. Cook, continuing to stir, 

 until thick, about 8 to 10 minutes. 



Place crabmeat in six lightly greased 

 individual ramekins or shells. Spoon 

 sauce over each. Sprinkle with 

 Parmesan, paprika and parsley. Bake at 

 350 F until lightly browned and bubbly, 

 about 10 to 12 minutes. Serves 6. 



Steamed Clams in Wine Broth 



• 4 pounds cherrystone 



or littleneck clams, scrubbed 



• 6 tablespoons margarine, melted 

 •3/4 cup dry white wine 



• 3/4 cup water 



• 1 1/2 tablespoons chopped 

 fresh parsley 



• 1/4 teaspoon Tabasco sauce 



Bring margarine, wine, water, parsley 

 and Tabasco to boil in bottom of 

 steamer. Arrange clams on rack and 

 place in steamer. Cover. Steam until 

 clams open, about 8 to 10 minutes. 

 Discard any that do not open. 



Divide clams into 3 to 4 serving bowls. 

 Ladle broth over clams. Serves 3 to 4. 



Green Onion and Garlic Butter 



• 1 /2 cup margarine, softened 



• 2 tablespoons minced green onion 



• 2 cloves garlic, pressed 

 •1/4 teaspoon freshly ground 



white pepper 



• 1 teaspoon fresh lemon juice 



• 3 tablespoons finely minced, 

 fresh parsley 



Place margarine in small bowl. Add 

 onion, garlic, pepper and lemon juice. 

 Blend well. Add parsley and blend 

 gently. Spread on hot fish. 



Indonesian Grilled Shrimp 



• 2 pounds shrimp, peeled 



• 2 tablespoons fresh lemon juice 



• 1 tablespoon fresh lime juice 



• 1 /4 teaspoon cayenne pepper 



• 1 /2 teaspoon ground coriander 



• 3 tablespoons molasses 



• 1 large clove garlic, pressed 



• 2 tablespoons grated fresh 

 lemon peel 



• 2 tablespoons vegetable oil 



Stir together all ingredients except 

 shrimp. Place shrimp in marinade 

 and marinate for 1/2 hour. 



Remove shrimp and reserve 

 marinade. Thread on metal or 

 wooden skewers. (If using wooden 

 skewers, soak them in cold water 

 for 1 hour before grilling.) Grill 

 about 4 inches over hot coals until 

 lightly browned, about 4 minutes 

 on each side, brushing with 

 reserved marinade. Serves 8. 



Poached Flounder Fillets 

 with Green Onion 

 and Garlic Butter 



• 6 medium flounder fillets 



• 6 cups water 



• 1 1 / 2 cups dry white wine 



• 1 /2 cup thinly sliced onion 

 •1/4 cup thinly sliced carrots 

 •1/4 cup coarsely chopped 



celery 



•1/4 teaspoon whole black 

 peppercorns 



• 1 teaspoon salt 



•1/4 teaspoon dried thyme 



• 1 bay leaf 



• 1 clove garlic, peeled 



• 2 sprigs fresh parsley 



Combine ingredients for poaching 

 liquid in large, shallow pan or fish 

 oacher. Bring to boil. Reduce 

 eat and simmer 1 5 minutes. As 

 liquid is simmering, prepare 

 Green Onion and Garlic Butter. 



Place fish in liquid, submerging it 

 entirely. Poach until fish flakes 

 easily when tested with a fork, 

 about 10 minutes. Gently remove 

 to serving platter. Serves 6. □ 



COASTWATCH 15 



