BBQ Lemon Trout

4 whole trout, rainbow, R-T-C
1 whole lemon -- sliced
1/4 cup butter -- melted
1 bunch parsley -- for garnish
1 tbsp garlic powder
1 pinch salt & pepper -- to taste

Place sliced lemon in cleaned cavity of the trout. Cut oversized sheet of aluminium foil and brush generously with butter. Place fish on foil and sprinkle garlic powder and salt and pepper on fish. Fold foil over fish making sure it is completely covered. Leave for 2 hours before cooking. Cook in hot oven for 7-10 minutes or cook on BBQ for 5 minutes per side.

Easy Parmesan Fish Fillets

1 1/2 pounds fish fillets, thawed and patted dry
3 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon black pepper
salt to taste
3 tablespoons cream
1/2 to 1 cup Parmesan cheese
4 - 5 cherry tomatoes, thinly sliced
2 teaspoons dried parsley

Place the fish fillets in the bottom of an 8" or 9" baking fish.  Combine the butter, garlic powder, onion powder, cream, pepper and salt. Drizzle the spiced butter over the fish. Sprinkle the Parmesan cheese over all. (Lots of it is good!) Arrange the cherry tomato slices over the Parmesan cheese; sprinkle the dried parsley over all.   Bake in a 350 degree oven for 30 to 40 minutes. Serves 4.

Fish Florentine

1 to 1 1/2 pounds fish fillets, thawed and patted dry
1 10 ounce package frozen spinach, thawed and with
all the excess water squished out (eeewww!)
1 to 2 cups shredded cheddar cheese
2 teaspoons dried parsley (optional)
1/2 cups crushed pork rinds (optional)
4 - 5 cherry tomatoes, thinly sliced (optional)
lemon juice (optional)
salt and pepper to taste

Spread the spinach over the bottom of a casserole dish. (an 8" or 9" casserole works well for 1 pound of fish)  Arrange the fish fillets over the spinach.   Spritz with lemon juice and salt and pepper to taste. Sprinkle the cheddar cheese over the top of the fish.  Sprinkle with crushed pork rinds, if desired. (Use a light touch.) Arrange sliced tomatoes over cheese. Shake dried parsley over all.

Bake at 350 degrees for 30 to 40 minutes. Serves 4,  if they're not big eaters. Reheats reasonably well, but best when freshly baked.

Poached Salmon & Cucumber Sauce

FISH:
1 cup water
1 tsp chicken bouillon or 1 bouillon cube
1 tbsp white vinegar
1 small onion, white or yellow, sliced in rings
1 bay leaf
1 parsley sprig, chopped
1/2 tsp dill weed or one fresh sprig
pinch freshly ground pepper
2 small salmon steaks or fillets, about 3/4" thick

CUCUMBER SAUCE:
1/3 cup plain yogurt
1/4 cup cucumber, peeled, seeded and finely chopped
2 tbsp fresh dill, finely chopped

Combine sauce ingredients and refrigerate. (I often add a little prepared ranch salad dressing for extra flavor.) Heat water to boiling in large skillet (10-12"). Add bouillon, dissolve. Add remaining ingredients, except salmon, bring to a boil. Turn heat to medium-low and simmer 5 minutes. Add salmon, cover and simmer 6-8 minutes or until fish is cooked through.  Lift fish out, drain, and place on serving plates. Lift onions out, drain and lay over fish.  Serve immediately with chilled cucumber sauce.   Serves 2.

Salmon fritters

1 can pink salmon ( pink is cheaper then red and works great in this recipe)
1 1/2 cups finely crushed pork rinds
1 clove garlic chopped fine
1 egg
2 tbs. parmesan cheese
4 tbs. or 1/4 cup cream
1 tsp. worcestershire sauce
canola oil for frying

Mix together well the ingredients and form 1 inch balls and deep fry until crispy brown all over.

Salmon Patties

Use food processor to grind enough pork rinds to make 1 cup and then add:

1 can salmon, remove excess skin and round bones, drained
1 cup celery slice thin
1 tbsp grate onion
1 egg
1/2 cup mayonnaise
1 tbsp lemon juice

Mix well, form into 6 patties or put in nonstick muffin pan and bake at 450 degrees for 10 min each side for patties or 20 min for muffin tins.

Scallop and Spinach Salad

1 10-oz package spinach leaves, washed, stemmed, and torn
3 thin slices red onion, halved and separated
1 lb. sea scallops
ground red pepper
paprika
olive oil for frying
1/2 cup Italian salad dressing
1/4 cup crumbled bleu cheese
2 tbsp. toasted walnuts

Pat spinach dry, play in large bowl with red onion. Cover, set aside.  Rinse scallops, cut in half horizontally to make 2 thin rounds.  Sprinkle lightly with red pepper and paprika. Heat olive oil over high heat until very hot (not enough to deep-fry, just enough to coat the bottom of the pan). Add half the scallops, seasoned side down, in single layer, 1/2" or more apart. Sprinkle with more pepper and paprika. Cook 2 minutes or until browned on bottom. Turn scallops,
cook 1-2 minutes or until opaque in the center. Transfer to plate, cover to keep warm. Repeat procedure with remaining scallops, adding more oil if necessary. Put the salad dressing into a small saucepan, bring to a boil over high heat. Pour dressing over spinach and onion, toss to coat. Divide the salad among 4 plates. Place the scallops on top of the spinach. Sprinkle with bleu cheese and walnuts.

Smoked Salmon Cheesecake

1/2 lb smoked salmon, deboned
1 small onion, chopped
1 3/4 lb cream cheese
1/3 cup half and half (or slightly thinned heavy cream)
4 eggs
1/3 cup grated Swiss cheese
salt

Crust
2 cups crushed pork rind or bread crumbs
1/4 cup grated parmesan
1/2 tsp dill weed

Wrap bottom of 10" springform pan in foil and assemble pan. Mix crust  together and sprinkle in bottom of pan. Combine filling ingredients in food processor, blender, or with a mixer, and blend until all lumps are gone.  Pour into pan and place in oven.   Set pan of hot water on rack below.  Bake 1 1/2 hours at 325F.  When baked, turn upside down onto platter and remove springform.  Surround with fresh parsley and serve cold or warm.

Bacon-Wrapped Shrimp

5 slices turkey bacon
20 large raw shrimp (about 8 ozs), peeled and deveined

Cut each piece of bacon in half lengthwise. Then cut each slice crosswise to make 20 pieces. Wrap 1 piece of bacon around each shrimp, and secure with a wooden toothpick. Place the shrimp on a baking sheet, and bake at 350 degrees for about 20 minutes, or until the shrimp turn pink. Transfer to a serving platter, and serve hot.   Makes 20 appetizers.

SERVING SIZE: 1 appetizer     POINTS: .5 if on weight watcher program

Scallops in Garlic Sauce

1 lb. scallops
1 cup sliced mushrooms
3 garlic cloves, minced
½ cup chicken broth
½ cup chopped tomatoes
1/4 cup chopped green onions
1 teaspoons Italian herb seasoning
2 teaspoons dried celery flakes
1 tablespoon cornstarch
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley

Simmer mushrooms and garlic in the chicken broth for three minutes.  Add scallops, tomatoes, green onions, celery flakes, Italian seasoning.  Cook 5 minutes.   Dissolve cornstarch in vinegar.  Add to scallops.  Heat and stir until scallops are cooked through and the sauce is thick.  Garnish with parsley.

Seafood Bisque

2 C. dry White Wine
1 Bay leaf
1 Onion, roughly chopped
1 clove Garlic
2 ribs Celery
1 Lobster (1 to 1 1/2 lbs.)
12 medium Shrimp, in the shell
24 mussels, well scrubbed
12 Sea Scallops
4 C. Heavy Whipping Cream
1 C. Milk
1 tsp. dried Thyme
1 Tbsp. minced fresh Parsley
1/4 tsp. dried Rosemary
1 C. fresh Spinach, well rinsed and washed
1/2 C. grated Carrot
1/2 tsp. fresh Lemon Juice

Combine white wine, bay leaf, onion, garlic, and celery in a  large stockpot over medium heat. Bring to a boil.   Add the lobster; cover the pot, and steak for 10 minutes.   Remove the lobster.   Add the Shrimp, cover the pot, and steam for 5 minutes.   Remove the shrimp with tongs.

Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open.Add 2 cups water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes.
Remove the scallops with the tongs.

Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.

Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan.

Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.  Serves 6.

Seafood Cream Cheese Quiche

2 8" unbaked pie shell
stalk of celery, chopped
1/2 small onion, chopped
8 ounces cream cheese
1/4 lb. Grated Swiss cheese
1 lb. Shrimp, shelled and deveined
3 Tbs. melted butter
5 large eggs
1 cup milk

Ingredients make two 8" pies

Preheat oven to 425 degrees. Melt butter in pan and saute shrimp, onion and celery. Cut cream cheese into 1/4 inch pieces. Cover the bottom of the pie crust
with the cream cheese pieces. Add the sautéed shrimp, onion and celery and top with the grated Swiss cheese. Mix together the milk and eggs and pour over the top. Bake 10 minutes, then reduce temperature to 350 and bake for another 1/2 hour.  Serves 6.