Article by Mama Jock
Tuna Baked in Foil
4 tuna fillets
2 tsp. olive oil, plus 2 TBSP.
Salt and pepper
3 tomatoes, chopped or 1
(14 oz.) can of tomatoes, drained
2 cups chopped shallots
2 TBSP. fresh lemon juice
1 tsp. dried oregano
1 tsp. dried thyme
Preheat oven 400 degrees.
Sprinkle tuna with 2 tsp. of olive oil, salt and pepper.
Stir in tomatoes, shallots, 2 TBSP. oil, lemon juice, oregano, and thyme in a medium bowl; mix well.
Place a tuna fillet, oiled side down, on a large sheet of foil.
Wrap the ends to form a spiral shape.
Spoon the tomato mixture over the tuna.
Fold sides of the foil over fish and tomato mixture, covering completely, sealing the packet closed.
Repeat with the remaining fillets.
Bake 25 minutes.
Serves 4.
Dilly Shrimp Salad
4 cups cooked small shells
1 lb. cooked large shrimp, deveined, cut into thirds
1 cup frozen peas
1 cup celery, diced
1/2 cup chopped green onion
1/4 cup parsley, minced
8 oz. plain yogurt
1 cup mayonnaise
1/4 cup lemon juice
2 TBSP. fresh dill, snipped
1/2 tsp. salt
1/4 tsp. pepper
In a large bowl combine pasta, shrimp, peas, celery, onions and parsley.
In a small bowl combine yogurt and rest of ingredients.
Pour over pasta; toss.
Cover and refrigerate for at least 2 hours.
Serves 10.
Low-Fat Clam Chowder
4 lbs. cherrystone clams, scrubbed
2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
1 slice lean bacon, chopped
1 medium onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 tsp. fresh thyme
2 bay leaves
1 cup half-and-half
Salt and pepper
4 tsp. butter, sliced
2 TBSP. chopped fresh parsley
2 TBSP. chopped fresh chives
1/2 tsp. paprika
Bring clams and 2 cups of water to a boil; cook 5 minutes.
Uncover and continue to cook until clams open, 5 to 10 minutes. Discard any that do not open.
Transfer clams to a bowl. Reserve the liquid.
Pour the liquid into a measuring cup.
Add enough water to measure 3 cups of liquid.
Pour the liquid back into the pot through a sieve.
Add the potatoes, cover and simmer for 15 minutes.
Remove 1/3 of the potatoes; continue to cook the remaining potatoes until cooked through.
Puree in batches in a blender until smooth and return all to the pot.
Cook bacon until crisp.
Add the onion and celery; cook until soft.
Add garlic, thyme, and bay leaves, stirring 3 minutes.
Add bacon mixture and reserved potatoes to the soup.
Cook over low heat, about 5 minutes.
Remove clams from their shells and roughly chop.
Stir in the clams and half-and-half into the soup; remove from heat, cover and set aside 20 to 30 minutes.
Discard bay leaves.
Season with salt and pepper and reheat.
Serve with a slice of butter, parsley, chives and paprika.
Serves 4.
Flounder with Mushrooms and Onions
6 TBSP. butter, divided
2 small packages sliced mushrooms
1 small onion, minced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
3/4 tsp. black pepper, divided
1/2 tsp. salt, divided
6 flounder fillets
1 TBSP. olive oil
In a large skillet, melt 2 TBSP. butter.
Add mushrooms, onion and garlic; cook until mushrooms are tender.
Add wine; cook 2 minutes.
Add broth, 1/2 tsp. pepper, 1/4 tsp. salt; cook 2 –3 minutes or until slightly thickened.
Stir in 2 TBSP. butter.
Remove from heat.
Sprinkle flounder with remaining salt and pepper.
In another large skillet, heat remaining 2 TBSP. butter and olive oil.
Add flounder in batches and cook for 4 –5 minutes per side or until fish flakes easily with a fork.
Serve mushroom sauce over flounder.
Serves 6.
Baked Crab Dip
2 (8 oz.) packages cream cheese, cut into 1-inch cubes
1/4 cup milk
3 TBSP. lemon juice
2 TBSP. onion, minced
2 tsp. Worcestershire Sauce
2 tsp. Dijon mustard
1 1/2 tsp. Old Bay Seasoning
1 tsp. Tabasco
1 pound crabmeat
2 TBSP. parsley, minced
Heat oven to 475 degrees.
Microwave cheese 20 to 30 seconds in a large bowl.
Whisk in milk and rest of seasoning.
Fold in crabmeat using a rubber spatula.
Transfer to a greased, 1 quart baking dish.
Bake until bubbly, about 20 to 25 minutes.
Cool 5 minutes; sprinkle with parsley and serve.
Makes 3 cups.
