Senior Track

Seafood Recipes

Foil-Pack Fish Florentine by Kraft

• 2 cups MINUTE White Rice, uncooked

• 2 cups warm water

• 1 lb. flounder fillets, cut in half crosswise

• 4 cups fresh spinach leaves, coarsely chopped

• 1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread

• 1/2 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing

PREHEAT oven to 375°F. Mix rice and water; spoon evenly onto center of each of 4 large sheets of heavy-duty aluminum foil. Top evenly with half of the fish. Cover with the spinach, cream cheese spread and remaining fish pieces. Drizzle each with 2 Tbsp. of the dressing.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10x1-inch baking pan.

BAKE 15 min. Remove packets from oven; let stand 5 min. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Great Substitutes - Prepare as directed, using any flaky white fish. This recipe can also be made with MINUTE Brown Rice and PHILADELPHIA Chive & Onion Light Cream Cheese Spread

Steamed Cod With Coconut Chutney

• 1 1/2 to 2 pounds fillet of pomfret, pompano, mackerel, sole, flounder or sea bass.

• 6 garlic cloves, peeled

• 1 inch piece ginger, peeled and roughly chopped

• 3 small fresh chilies, stemmed and seeded or 1 teaspoon dried red chili flakes or to taste

• 1/2 cup fresh cilantro leaves

• 1/2 cup fresh mint leaves

• 1 cup shredded dried coconut

• 3 tablespoons fresh lime juice

• 1 tablespoon corn, grapeseed or other neutral oil

• Salt

1. Prepare a steamer with at least 2 inches of water on bottom. Combine garlic, ginger and chilies in a food processor, and grind to a paste. Add cilantro, mint and coconut, and pulse until mixture is nicely chopped but not puréed. Stir in lime juice, oil and salt. Taste, and adjust seasoning.

2. Season fish with salt, and put it on a plate or in a shallow bowl. Place in steamer. Top with herb paste, and steam for about 15 minutes or until fish is done. (A thin-bladed knife will meet little or no resistance when it is done.) Serve immediately.

Yield: 4 servings.

Spicy Island Shrimp

• 1 large green pepper, chopped

• 1 large onion, chopped

• 1/2 cup butter or margarine

• 2¼ pounds uncooked, large shrimp, peeled and deveined

• 2 cans (8 oz each) tomato sauce

• 3 tbl chopped green onions

• 1 tbl minced fresh parsley

• 1 tsp salt

• 1 tsp pepper

• 1 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp dried oregano

• 1/2 tsp dried thyme

• 1/2 tsp white pepper

• 1/2 tsp cayenne pepper

• hot cooked rice

In a large skillet, sauté the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes. Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. Serve with rice. Makes 6 servings. 

Sherry Sole Au Gratin

• 2 lb frozen sole fillets

• 1/2 cup cream

• 1 large onion, chopped very fine

• dash pepper

• 1/2 cup grated cheddar cheese

• 2 oz butter

• 3 tbl Sherry

• 1 cup tomato puree

• 1 tsp salt

Brown fillets just lightly and place in baking dish. Sauté chopped onion in butter. When golden in color, add tomato puree, sherry, salt, pepper and cream. Stir and bring to a boil.  Pour over fish. Top with grated cheese and bake at 400º for 30 minutes. Makes 4 servings.

Tuna Rice Royal

• 2 cans (6-7 oz each) tuna, drained

• 3 cups cooked rice

• 1 cup sliced celery

• 1/2 cup chopped onions

• 3 tbl diced pimientos

• 1 can condensed cream of celery soup

• 1/3 cup milk

• 1 cup grated cheddar cheese

• 1 to1½ cups topping ( chow mein noodles, crisp rice cereal or croutons)

Combine tuna, rice, celery, onions and pimientos. Blend soup, milk and cheese. Heat. Stir into tuna mixture. Season to taste. Turn into a greased, shallow 2 quart casserole. Sprinkle with topping. Bake at 375º for 20 minutes or until hot and bubbly. Makes 6 servings.

Baked Stuffed Shrimps

• 15 frozen, deveined large shrimps

• 1/2 cup (1 stick) butter or margarine, melted

• 1 cup fine dry bread crumbs

• 1/4 cup grated Parmesan cheese

• 1/2 tsp salt

• 1/2 tsp pepper

• 2 tbl lemon juice

• 2 tbl dry sherry

Place frozen shrimp in a baking pan; brush each lightly with part of the melted butter. Heat in slow oven (325º) while preparing crumb topping. Blend remaining butter with bread crumbs, cheese, salt, pepper, lemon juice and sherry in a small bowl. Spoon evenly over shrimps. Bake in slow oven (325º) 25 minutes or until topping is golden.

Six Layer Tuna Salad

• 1½ cups ranch salad dressing , divided

• 2 can (6 to 7 oz each) tuna, drained and flaked

• 3 tbl finely sliced green onions

• 2 cups finely shredded lettuce

• 2 tomatoes, coarsely chopped

• 1/2 lb bacon, crisply cooked and crumbled

• 2 cans sliced black olives, drained

• 1 avocado, thinly sliced

Combine 1¼ cups salad dressing, tuna and green onion; mix until dressing it thoroughly absorbed. In a large salad bowl, layer ingredients as follows:

• 1 cup lettuce

• combined lettuce and olives,

• 1/2 of tuna mixture

• combined bacon and avocado

• 1 cup lettuce

• remaining tuna mixture

• Drizzle the remaining 1/4 cup salad dressing over top of salad

Note: If you have one, use a clear salad bowl so the beautiful layers of this salad can be seen.

Del Monterey Mousse

• 1 envelope unflavored gelatin

• 1/4 cup cold water

• 1 cup chicken broth

• 1 pkg (4 oz) whipped cream cheese

• 2 cans (7 oz) tuna in water, drained and flaked

• 1 tbl grated onion

• 1 tbl lemon juice

• 1/4 tsp salt

• dash pepper

• 2 egg whites, stiffly beaten

• lettuce

• cherry tomatoes

• cucumber slices

• carrot curls

Sprinkle gelatin over cold water in blender or mixing bowl; allow to soften. Add hot chicken broth; stir until gelatin is dissolved. Add cheese, 1 can tuna, onion, juice and seasonings. Mix thoroughly. Chill until mixture begins to thicken. Fold in egg whites. Pour into 3-cup ring mold. Chill several hours until firm. Unmold on lettuce-lined serving dish. Garnish center with remaining tuna, tomatoes, cucumber slices and carrot curls. Makes 4 servings. 

With this, you can serve this cucumber dressing which compliments the mousse. Mix thoroughly 1 cup mayonnaise or salad dressing, 1 cup diced cucumber, 1/4 tsp paprika. Makes about 2 cups. Serve a hearty bread or rolls along with mousse and dressing.

Orange Roughy with Cucumber Relish

• 1 can (11 oz) mandarin oranges, drained

• 1 small cucumber, peeled, seeded and finely chopped

• 1/3 cup distilled white vinegar

• 1 green onion, minced

• 1 tsp dried dill weed

• 1¼ pound orange roughy fillets

• parsley sprigs, optional

Reserve 8 orange sections for garnish; coarsely chop remaining orange sections and combine with cucumber, vinegar, onion and dill. Cover; let stand 1 hour, stirring occasionally. Spray boiler pan with nonstick cooking spray; place fish on pan. Spoon 1 tablespoon juice from cucumber mixture over fillets. Boil, 3 to 4 inches from heat source, 8 to 10 minutes or until fish is cooked. To serve, spoon cucumber relish on top of fish. Garnish with reserved orange sections and parsley sprigs. Makes 4 servings.

Tortellini Salad with Shrimp

• 1 pkg (9 oz) cheese-filled spinach tortellini

• 2 small zucchini, sliced

• 2 small tomatoes, cut into wedges

• 1 can (7 oz) artichoke hearts, drained and quartered

• 1 can (3½ oz) sliced ripe olives, drained

• 1 pound shrimp, cooked peeled and deveined

• 1/2 cup chopped, fresh basil leaves

• grated Italian dressing

• Italian Herb dressing - recipe follows

Cook tortellini as package directs, drain. In a large bowl, gently toss all ingredients except cheese. Sprinkle with Parmesan.

Italian Herb Dressing - In a small bowl, whisk together 3/4 cup olive oil, 1/4 cup red wine vinegar, 1 glove garlic, minced, 1/4 tsp dried tarragon leaves. Season with salt and pepper to taste. Makes about 1 cup dressing. Salad recipe makes 4 main dish servings.

Salmon Love Boats

• 1 (7¾ oz) can salmon, drained and flaked

• 1 tbl chopped onion

• 2 tsp chopped chives

• 1 hard cooked egg

• 2 Avocados, halved and pitted

Dill Sauce

• 1/2 cup mayonnaise

• 1/4 tsp dill weed

Combine salmon, onion, chives and chopped white egg white. Place avocados on individual lettuce-covered plates. Fill with salmon mixture. In a separate bowl, combine mayonnaise and dill weed for sauce. Top salmon mixture with Dill Sauce; garnish with sieved egg yolk.

Variation: Substitute one 6½ can tuna for salmon.

Spicy Seafood and Penne

• 1 tbl olive oil

• 1/3 cup chopped onion

• 1 tbl minced garlic

• 1 can (28 oz) and 1 can (8 oz) whole tomatoes in juice, undrained

• 1 tsp salt

• 1/2 tsp crushed red pepper

• 1/8 tsp black pepper

• 1 lb penne or ziti pasta

• 8 oz (about 12) large raw shrimp, peeled and deveined

• 1 tbl stick butter or margarine

• 1 pound bay scallops

• 1 cup grated parmesan cheese

• 1 tsp chopped fresh or 1½ tsp dried

Grease a 13x9" baking dish. For sauce: heat oil in a large saucepan. Add onion and garlic and cook over medium heat until onion is almost translucent, about 2 minutes. Stir in next 4 ingredients, crushing tomatoes with a fork.  Bring to a boil, reduce and simmer uncovered 30 minutes or until slightly thickened. 

Meanwhile, bring a large pot of water to a boil. Add pasta and cook 9 minutes or until slightly underdone, stirring occasionally. Drain, put into a large bowl. Heat oven to 350º. Cut shrimp lengthwise. Melt butter in a large deep skillet. Add shrimp and cook over medium heat 2 to 3 minutes, stirring occasionally, just until pink. Add scallops and stir 10 seconds or just until outsides are white and opaque. Add pasta in bowl. Add sauce, peas, 1/2 cup of the cheese and the basil. Stir to mix. Spoon into prepared baking dish and sprinkle with remaining cheese. Cover and bake 35 minutes. Uncover and bake 10 minutes longer until heated through and top is lightly browned. Makes 6 servings.

Salmon Asparagus Tart

• 1 lb asparagus, trimmed and cut into 2" pieces

• 1/4 cup finely chopped onion

• 1/4 cup chopped sweet red or yellow pepper

• 2 tbl butter or margarine

• 4 oz cream cheese, softened

• 1/2 cup mayonnaise

• 2 tbl all purpose flour

• 2 eggs, lightly beaten

• 1/2 cup half and half

• 1 tsp dill weed

• 1/2 tsp dried basil

• 1/4 tsp pepper

• 1 can (15 oz) salmon, drained with skin and bones removed

• 2 cups (8oz) shredded Swiss cheese

• 2 tbl grated parmesan cheese

In a sauce pan, bring 1 inch of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, sauté onion and red pepper in butter until tender; set aside. In a mixing bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9" pie plate. Sprinkle with Parmesan cheese. Bake at 350º for 35 minutes or until a knife inserted near the center comes out clean. Makes 6 servings.

Lemon Herbed Salmon

• 2½ cups fresh bread crumbs

• 4 cloves garlic, minced

• 1/2 cup chopped fresh parsley

• 6 tbl grated parmesan cheese

• 1/4 cup chopped fresh thyme or 1 tbl dried thyme

• 2 tsp grated lemon peel

• 1/2 tsp salt

• 6 tbl butter or margarine, melted and divided

• 1 salmon fillet (3-4 pounds)

In a bowl, combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside. Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350º for 20-25 minutes or until salmon flakes easily with a fork. Makes 8 servings. 

Shrimp Supreme Casserole

• 2 lb medium shrimp

• 1/4 cup butter or margarine

• 1½ lb mushrooms, sliced

• 1 cup coarsely chopped onion

• 2 tomatoes, peeled and diced (1½ cups)

• 1½ tsp salt

• 1/4 tsp pepper

• 1/8 tsp paprika

• 1/3 cup sherry

• 1 tsp Worcestershire sauce

• 1/2 cup light cream

• 4 cups drained, cooked white rice

• 1/2 cup packaged dry bread crumbs

Shell shrimp; devein. Wash; dry well on paper towels. Set aside. In 2 tablespoons hot butter in large skillet, sauté mushrooms, onion and shrimp about 3 minutes, or just until shrimp turn pink. Add tomatoes, salt, pepper and paprika; simmer, covered, about 5 minutes. Stir in sherry and Worcestershire. Combine cream and flour, stirring to make a smooth paste. Stir flour mixture into shrimp mixture; bring to boiling, stirring. Reduce heat, and simmer 1 minute. Add rice; toss with fork to mix well. Turn mixture into a 2-quart casserole. Melt remaining butter; toss with crumbs. Sprinkle over casserole. Run under broiler a few minutes, just to brown top slightly. Makes 8 servings. 

Crabmeat and Pasta Casserole

• 2 cans (7.5 oz each) king-crab meat, drained

• 1/4 cup butter or margarine

• 1/4 cup unsifted all purpose flour

• 2 tsp salt

• 1/8 tsp pepper

• 1 tsp paprika

• 1 tsp instant minced onion

• 3¼ milk

• 1½ cups macaroni shells

• 1 can (6 oz) sliced mushrooms, drained

• 1/3 cup sherry

• 1/2 cut grated sharp cheddar cheese

Flake crabmeat with fork; remove any cartilage. Set crabmeat aside. Melt butter in medium saucepan. Remove from heat. Stir in flour, salt, pepper and paprika, to make a smooth mixture. Add onion; gradually stir in milk; bring to boiling., stirring. Reduce heat, and set aside. Preheat oven to 350º. Meanwhile, cook macaroni as directed on package. Drain well. Combine crabmeat, sherry, macaroni and mushrooms with sauce; mix well. Turn into a 2-quart casserole. Sprinkle tip with cheese; bake 20 minutes or until bubbly. Makes 6-8 servings.

Tuna Artichoke Casserole

• 2 pkg (9 oz size) frozen artichoke hearts

• 1 tsp salt

• 1 can condensed cram of celery soup, undiluted

• 1/3 cup dry white wine

• 2 cans (7 oz) tuna, drained and flaked

• 3/4 cup coarsely chopped cashews

• 1/3 cup packaged dry bread crumbs

• 1½ tbl butter or margarine, melted

Preheat oven to 350º. Cook artichoke hearts as package label directs, using 1 tsp salt and amount of water specified on package. In small saucepan, combine soup with wine; bring just to boiling, stirring occasionally. Remove from heat. In 1½ quart casserole, layer, in order, half of artichokes, tuna, cashews and soup mixture. Repeat layers. Toss bread crumbs with butter; sprinkle over casserole. Bake, uncovered, 35 minutes, or until crumbs are golden. Makes 6 servings.

Stuffed Haddock

• 1 tbl chopped onion

• 1 tbl butter

• 5 butter-flavored crackers, crushed

• 1 haddock, sole or cod fillet (about 1 pound)

• 1/3 cups condensed cream of celery soup, undiluted

• 1 tbl sour cream

• paprika

In a skillet, sauté onion in butter until tender. Stir in crackers and enough water to hold mixture together. Cut a pocket into side of fillet; stuff with cracker mixture. Place in greased baking dish. Combine soup and sour cream; spread over fish. Sprinkle with paprika. Bake, uncovered, at 350º for 25-30 minutes or until fish flakes easily with a fork. Makes 2 servings.

Caribbean Salsa and Shrimp

• 1 cup mango, coarsely chopped

• 1/2 avocado, coarsely chopped

• 1/4 cup chunky salsa

• 1 tbl minced cilantro

• 1 tbl jalapeno pepper

• 2-3 oz feta cheese

• 1 pound shrimp, cooked, peeled and deveined

Mix all ingredients together in a bowl. Serve with Shrimp. Makes six servings as appetizers.

Seafood Bake

• one 9" partially baked pie shell

• 1/4 lb mild white fish, cooked and flaked (or crab meat)

• 2 tbl minced onions

• 2 tbl butter or margarine

• 4 eggs, beaten

• 1 can sliced mushrooms, 3 oz. (drain and save liquid)

• 3/4 cup light cream

• 1/2 tsp salt

• dash cayenne

• 1/8 tsp tarragon

• 1/4 tsp marjoram

• 1/8 tsp pepper

• 1/2 cup grated Swiss cheese

Partially bake pie shell and let cool. Sauté onion in butter until tender. Add all but 10 slices of mushrooms. Continue to sauté until hot. Combine beaten eggs eggs, light cream. mushroom liquid, salt, tarragon, marjoram, cayenne and pepper. Fold in sautéed onions,  mushrooms and flaked fish. Pour into pie shell. Sprinkle with cheese and bake 35 minutes in a preheated 375 degree oven. (Use 350 degree oven if using a glass baking dish). After 20 minutes top with extra mushrooms. when done, Bake will be puffed and brown. A knife inserted near the center will come out clean. Let stand 5 minutes before cutting. Garnish with paprika. Serves 6.

Sole Provencal

• 1 cup chopped onion

• 1/2 cup sliced celery

• 1/4 cup Planters peanut oil

• 1 can (1 pound) tomatoes

• 2 tbl chopped parsley

• 2 bay leaves

• 1 1/4 tsp salt

• 1/4 tsp pepper

• 1 pound Sole fillets

In a large skillet, sauté onion and celery in peanut oil, until tender. Add tomatoes, parsley, bay leaves, salt and pepper. Cover and simmer gently for 20 minutes. Add sole fillets and continue to cook for 10 minutes or until fish flakes easily with a fork. Remove fish to warm platter. If a thicker sauce is desired, add a small amount of flour and cook until mixture is thickened and started to boil. Makes 4 servings.

Fish 'n Chips

• 1 pound assorted fish fillets

• 1 egg

• 2 tbl milk

• 1/4 tsp salt

• 1/2 cup fine dry bread crumbs

• 2 cups Planters Peanut Oil

• French fries

Wash fish fillets. Combine egg, milk and salt. Beat until blended. Dip fish in egg mixture and roll in bread crumbs. Fry in shallow hot (375 degrees) peanut oil., until golden brown. Drain on paper towels, and keep warm while preparing French fries in hot oil. Garnish with parsley and lemon wedges. Make 4 Servings.

Shrimp Gumbo

• 2 cloves garlic, finely chopped

• 2 mediums onions, sliced

• 1/2 medium green bell pepper, thinly sliced

• 2 tbl margarine or butter

• 12 oz fresh okra, cut into 1/2 inch pieces

• 1 (16 oz) can tomatoes, undrained

• 1 (6oz) can tomato paste

• 3 cups beef broth

• 1 tbl Worcestershire sauce

• 1 tsp salt

• 1 tsp chili powder

• 1/2 tsp dried basil

• 1/4 tsp pepper

• 1 bay leaf

• 1 1/2 lbs cleaned raw shrimp

• 1 tbl gumbo file powder

• 3 cups hot cooked rice

Cook and stir garlic, onions and bell pepper in margarine in 4-quart Dutch oven over medium heat until tender. Stir in okra, tomatoes, tomato paste, beef broth, Worcestershire sauce, salt, chili powder, basil, pepper and bay leaf. Break up tomatoes. Heat to boiling; reduce heat. Simmer uncovered for 45 minutes. Stir in shrimp. Cover and simmer 5 minutes or until shrimp are pink and tender. Remove bay leaf. Stir in gumbo file powder. Serve with rice. Make 8 servings.

Contadina Primavera Sauce with Shrimp and Artichokes

• 2 tbl olive oil

• 2 small carrots, diced

• 2 celery stalks, diced

• 1 small onion, diced

• 3 cups (28 oz) Contadina seasoned crushed tomatoes with Italian Herbs

• 1/2 tsp salt

• 3 cloves garlic, minced

• 1/4 tsp pepper

• 8 oz medium raw shrimp, peeled and deveined

• 1 cup sliced artichoke hearts, drained

• fresh chopped basil, optional

In a large skillet, heat oil over high heat. Add carrots, celery, onion and garlic; cook for 4-5 minutes or until carrots are crisp-tender. Add tomatoes, salt and pepper, bring to a boil. Add shrimp and artichokes; cook for 2-3 minutes or until shrimp turn pink. Reduce heat to low and simmer for 2 minutes to blend flavors. Sprinkle with basil, if desired.. Serve sauce over hot cooked pasta or rice. Makes 6 servings.

Tuna Twist Casserole

• 8 oz uncooked uncooked corkscrew pasta

• 2 tbl margarine or butter

• 2 cups frozen mixed vegetables, thawed

• 1 large clove garlic, minced

• 1 can cream of mushroom soup

• 1 cup milk

• 1 1/2 cups shredded mozzarella cheese

• 1/8 tsp pepper

• 1 can (12 oz) tuna

Cook pasta according to package directions; drain. In a large saucepan or skillet, saute4 vegetables and garlic in melted margarine or butter until vegetables are crisp-tender. Stir in soup, milk, cheese and pepper and cook over medium heat, stirring frequently, until cheese is melted. Stir in pasta and tuna. Cook until heated through. Makes 4 to 6 servings.

Tip: For a heartier cheese flavor, use sharp cheddar instead of mozzarella cheese.