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Fish and Seafood
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- All-American Salmon Sauté With Mushroom Sauce
1 can chicken broth, (14 ½ oz) 6 cups sliced mushrooms 2 tablespoons olive oil 2 garlic cloves, minced Freshly ground pepper to taste ½ cup non-fat plain yogurt 2 teaspoons cornstarch 4 salmon - Barbequed Salmon
3 tablespoons melted butter 1 tablespoon lemon juice 1 tablespoon white wine vinegar ¼ teaspoon grated lemon peel ¼ teaspoon garlic salt ¼ teaspoon salt 4 x 4-6 oz. salmon - BBQ Salmon With Sun-Dried Tomato Salsa
2 lb boneless, skinless salmon fillet 2 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons chopped fresh herbs, dill, tarragon, mint, thyme Salt and pepper to taste Sun-dried tomato - Blackened Catfish
1 tsp. paprika ½ tsp. each crumbled dried sage, ground cumin, garlic powder and sugar ½ tsp. salt ¼ tsp. cayenne pepper ¼ tsp. onion powder 4 catfish filets (4 to 5 ounces each) Non-stick - Salmon Brochettes
Buy salmon steaks, allowing one per person or the thick end of the fillet, about 175 g to each brochette. Skin the fish, discard bones and cut it into chunks, rub it with 4 tablespoons of sunflower - Salmon With Lemon-Caper Sauce
4 salmon fillets, about 6 oz. each ⅛ tsp. salt ⅛ tsp. freshly ground black pepper 2 large lemons 4 tsp. capers, drained 2 cloves garlic, minced ¼ low-sodium chicken broth 1 tsp. - Shrimp Scampi
8 oz. dry angel hair pasta 1 ¾ cups chicken broth 2 cloves garlic, minced ¼ tsp. salt 1 tbs. fresh lemon juice ⅛ teaspoon black pepper ¼ cup green onions or scallions, chopped and
