Conference turris::cooks

    the easiest recipe i have ever made is also the most delicious way to
    prepare haddock, IMHO.
    
    just crush up some town house crackers and spread out over a washed and
    patted dry fillet of haddock (grease the pan that the haddock is in)
    and then add about 2 tablespoons of melted butter on top.  NOTHING
    ELSE.  (when i first looked at this being prepared by hubby i thought
    to myself, how drab!  no garlic?  no onion i said?!) 
    
    cook the haddock for about 20 minutes at 350 or until fish flakes
    easily with a fork.  serve immediately.  
    
    you can't get any easier than that! IMHO.
    
    enjoy...
    
    cj
      

I had an excellent fish type dinner this weekend in NYC, Basic and simple, 
Scallops sauteed in olive oil, garlic, pARSley, spices, tossed onto angel hair
pasta -- that can't take more than 10 minutes max.  It was superb!

    A friend of mine gave me this one:
    
    Scallops - bay or sea...
    
    Fresh Veggies - I use broccoli, carrots, mushrooms - cut up
                    I even thinly slice and use the broccoli stems
    Fresh Clove Garlic
    Small Piece Fresh Ginger
    Olive Oil
    White Cooking Wine
    
    Rinse scallops well and set aside.
    
    In a large skillet, heat the olive oil, then add your garlic and
    ginger.  Keep the ginger large enough that you can pick it out and
    retrieve it later!
    
    Now add the cut up veggies-- EXCEPT MUSHROOMS [they don't require alot
    of cooking time].  Sautee covered until the veggies are ALMOST to the
    consistency that you like them.
    
    Add the white cooking wine - to your liking :-}...  {Actually, I add
    the wine in the beginning, and then add more later!}
    
    Next add the mushrooms and scallops.  Sautee for another 10 minutes or
    so.
    
    Serve on a bed of Texmati Brown Rice! 
    
    HMMMMMMMMMMMMMMMMM!
    
    P.S.  This recipe can be prepared substituting boneless chicken for the
    scallops, and with any variety of your favorite veggies!

This is as easy as it gets, and if the fish is fresh, tastes great.  Also 
low calorie!

Take a piece of cod, schrod, haddock, etc.  Put it in a baking dish, spread 
a little mustard on the top.  Chop some onion, tomatoes, garlic (finer 
chop) and sprinkle over top of fish.  Season with pepper, salt, oregano.  
Pour a little white wine over it all -- just enough to get it wet and leave a 
little on the bottom of the dish as well.

I cover this with plastic wrap and cook for approx. 10 minutes, depending 
on thickness of fish, in my microwave on high heat.  Spoon the wine and juices 
over the top for serving.  Would probably cook about 25-30 minutes in a 350 
oven.

    Kinda like .4 but even easier.......
    
    Put a piece of scrod (cod, haddock) in a baking dish.  Dot with a
    little margarine and squirt with a little lemon juice.  Then dump a can
    of italian style stewed tomatoes on the whole thing.  I add capers and
    black olives to this sometimes, too.
    
    Bake until fish flakes.  YUM!  
    
    Cara
    

    Crab & Cheese Sandwiches
    
    12 oz. "fake crab meat"
     2 TBLS. butter or margarine
     1/4 C. onion/chopped
     1/2 C. mayonnaise
     1 C.  shredded Cheddar cheese (divided in half)
     Paprika
     English muffins, split and toasted
    
    Saute onions in butter over low heat.  Stir in crab and mayonnaise. 
    Add 1/2 cheese till melted.  Arrange muffin halves on shallow baking
    pan or cookie sheet; top each with crab mixture.  Sprinkle with
    remaining cheese and paprika.
    
    Broil till hot and bubbly, about 3-5 minutes.  Serve immediately.
    Makes 12 sandwiches (depending on how much filling you pile on each
    one) 
    
    I got this recepie from a package of Captain Jac Crab.  Everyone loved
    it!   And, it's quick and easy.

    Here's an even *faster* fish recipe!
    
    Rinse off the filet, place in a baking dish, place a couple of
    tablespoons salad dressing (Italian, Dijon Vinaigrette, etc.) over the
    filets (I use "about that much") and cook at 350 for about 8-10
    minutes.  Serve with rice pilaf and veggies.
    
    Salad dressing saves all that chopping!
    
    
    Judi
    

    I tried this last night -- from the latest Weight Watcher cookbook
    
    Oven-fried Scallops
    
    1 lb. scallops (quarter them if they're large)
    3 TB. low-fat buttermilk
    1/3 c. plus 2tsp flavored bread crumbs
    1/2 tsp thyme
    
    Place scallops in buttermilk and let marinade for 15 minutes.
    Pre-heat oven to 500. (Yes, 500). Spray baking sheet with Pam.
    Mix thyme and breadcrumbs. Dip each scallop in breadcrumbs and 
    place on sheet. (Add more breadcrumbs if needed and not on WW!) 
    Cook about 5-7 minutes, turning often to brown all sides. 
    
                               

    
      This recipie is GREAT for any skinless whitefish fillet  (of the less
      fatty fishes i.e. cod, schrod, haddock...) I use Shaw's captian's cut
      of cod. It's done in the microwave and omits oils and salt from prep.
    
      It's preparation time is about 10 minuts. You'll need: fish, green
      and red bell peppers, fresh lemon, Thyme, Parsley and about a tsp
      of breadcrumbs!
    
      Rinse and pat dry the fillet.  Sprinkle with fresh lemon on both
      sides and let it sit a few minuts. Meanwhile, Cut juliene style strips
      of red and green peppers, 8-10 strips of each. Thinly slice 1/2 meduim 
      onion. Finely chop one medium clove of garlic. In shallow microwaveavle
      dish add 1 tbsp lemon juice, 1 tbsp white wine, arrange peppers, onion and
      garlic by layering, place fish over peppers (if more than one fillet
      is being used, turn thicker parts of fish toward the outside of the dish)
      sprinkle fish with a light dusting of breadcrumbs, paprika, pepper
      Thyme and parsley. Microwave on high for 7-8 minuts turning dish 1/4
      turn once at 4 minuts.  It's excellant if your dieting or eating
      light for health purposes. I serve this meal with a hearty garden
      salad and a healthy serving of steamed greenbeans or brcolli
      flowerets.  I always though onion and garlic were beef/poultry
      seasonings and would destroy the delicate flavor of a bland whitefish
      but to the contrary, the peppers and garlic really boost up the
      flavor here and there is NO need for Butter or fat of any kind!
    
      enjoy
     
                     

>(of the less fatty fishes i.e. cod, schrod, haddock...)

 There's no such thing as a "schrod." Schrod refers to a sort of "fish of
the day" in restaurant terminology. The standard custom as related to me by
my grandmother (part owner of a restaurant where she was the hostess for 49
years) is that when spelled "schrod" it means haddock, and when spelled
"scrod" it means cod.

 The Doctah

    The American Heritage Dictionary describes scrod (and it wasn't in
    there spelled "schrod") as "a young cod or haddock."
    
    Cara
    

    
    Uh-oh.  Here we go - it's the ever-popular schrod vs. scrod debate.
    Sigh.  Do we really have to do this?  I think this discussion has
    already occurred in this NOTES file folks.  No two people will ever
    agree either, it would seem.
    

    How about perch ?  Would you cook perch like haddock or cod or is there
    a better way to prepare it ?  Is perch considered a "white" fish ?
    

    Perch is very, very boney......
    
    Lynne

   	Can anyone tell me where I can purchase Dulse.
	It is a packaged dried seaweed. Heartland in Fitchburg
	used to carry it, but they haven't had any for quite
	some time. 

	The brand name that I've purchased is FUNDY, and it's
	packed by R & S FLAGG out of Grand Manan, New Brunswick.


	If you know of any stores in the Fitchburg/Leominster
	area......or the Maynard area....please let me know.


	kits

    Try your local health food store.  Sorry, noy familiar with your area.
    
    Nancy

    Dulse can be found at Bread and Circus.  There is one in Wellesley and
    also one in Hadley.  

    I'm pretty sure that the Korean (?...or Asian) marketplace in
    North Leominster would have this.  It's located on the corner
    of route 13 and Leominster-Shirley Road across from Brooks
    Pharmacy (Plaza).  Hope you find some.
    
    Colleen