‘Fish and Seafood’

Ginger Sesame Tilapia



Oven 350 F

2-3 servings

1 lb Tilapia filets, frozen or fresh


(Also delicious with Mahi Mahi)

If the fish is frozen, leave in the package and place in the sink; cover with cool water for 20-30 minutes to thaw.


1 Tbsp olive oil

Grease the bottom of a small baking dish with olive oil. Place the tilapia filets in the dish.


2 Tbsp soy sauce

2 Tbsp white wine or sherry

1 tsp grated fresh ginger root or ½ tsp ground ginger

½ tsp minced garlic

½ tsp dried onion

½ tsp sesame oil

¼ tsp cornstarch


Mix together and pour over the fish.

Make a little tent of foil to cover the dish, but allow the steam to escape.


Bake at 350 F for 20-25 minutes. Check for doneness with a fork. The inside of the filet should be opaque white. A filet that is thicker than ½” may cook for 30 minutes.


Serve with rice. Remove the fish from the pan. Add about 2 Tbsp hot water and scrape the sauce from the pan. Drizzle a tiny amount of the sauce over the rice (to your taste) and serve.


You will find the sesame oil in the Asian section of your super market.

Stuffed Mushrooms

 Stuffed Mushrooms 


Oven 400 F

1 dozen large white mushrooms

Rinse the mushrooms in warm water and rub until clean. Twist out the stem, leaving the caps intact. Set aside on a paper towel to drain.


2 stalks celery

1/2 medium yellow onion

2 garlic cloves


Chop the celery and onion to ¼ “ bits. Finely chop or mince the garlic.

3 Tbsp olive oil


Add the oil to a sauté pan over medium heat. Sauté the celery, onions, garlic for about 5 minutes until the onion is tender. 


½ cup fine bread crumbs

1 tsp Frank’s Red Hot sauce

¼ tsp salt

¼ tsp black pepper

¼ tsp cayenne pepper


Add and continue stirring to mix well. Turn off the heat and allow the pan to cool for 5 minutes.

1 egg

Add the egg and mix well.


1 (6 oz) can Polar lump crabmeat

1 tsp lime juice


Drain the crabmeat and crumble lightly with your fingers to find and remove any cartilage. Add the crab meat to the pan and gently mix together. Sprinkle with lime juice.



Place the mushrooms in a baking dish such as a 9×13 cake pan. Drizzle with olive oil. Turn them over and move around to coat with oil. Stuff the mushrooms with a spoon, mounding the crab mixture firmly on top of the mushroom. Place them back in the pan.


Bake at 400 F for 20 minutes until golden brown.

I prefer Pepperidge Farms Herb Seasoned bread crumbs, but you can make your own breadcrumbs or use crushed crackers. These are also delicious without the crab.

Salmon Loaf


Oven 350 F

Serves 4-5

1 lb baked fresh salmon or 1 can (19 oz) boneless salmon

1 medium onion, chopped

20 saltine crackers (1 cup crushed) 

3 eggs

¼ cup milk

1 Tbsp dill weed

1 Tbsp dry parsley


Place about 20 saltine crackers in a plastic bag and crush with a rolling pin.

Flake the salmon into ½ “ bits.

Mix all ingredients in a medium mixing bowl.

3 Tbsp Olive oil

Drizzle the olive oil in the bottom of a small baking dish, 6×9 or 9×9. Spoon the salmon mixture into the center of the dish, and press into a firm loaf in the center of the pan. Bake uncovered at 350 F for 45 minutes.


This is a great dish for left-over salmon.

Spicy Shrimp

 Spicy Shrimp


Serves 6-8

2 lb frozen raw shrimp

 (Look for large, deveined or cleaned shrimp in the shell, 16-20 per pound)  

Remove the frozen shrimp from the package and place in a bowl of cool water to thaw for 30 minutes. Peel the shrimp and place in a colander to drain. Leave the tails intact or remove if you prefer.


3 cloves garlic

¼ cup olive oil

4 Tbsp butter

1 Tbsp Frank’s Red Hot sauce

¼ tsp cayenne pepper

1 tsp Provence or Italian herb Mix

½ tsp salt

Grated black pepper


Mince or finely chop the garlic.


Heat the oil, butter and garlic in a sauté pan or wok over medium heat. Add the seasonings. 


Carefully add the shrimp, protecting yourself with a splatter screen. Stir continuously with a wooden spoon and cook for 4-5 minutes, just until the shrimp becomes pinkish-white and opaque.

1 fresh lime


Remove from the heat and squeeze the lime juice over top.


For an appetizer, serve on a bed of crisp Romaine lettuce leaves.


For a main dish, serve on top of rice or pasta.

Thinking of Bing Crosby? No wonder… Christmas Eve dinner starts with this shrimp appetizer at our house.

Fish Baked in Parchment Cocoon


Oven 400 F

Serves 2

1 lb frozen fish filets such as Halibut, Mahi-Mahi or Seabass

Leave the fish in the plastic and set in the sink, cover with cool water to thaw.


4 stalks celery

1 sweet yellow onion


2 tsp dried herbs – Provence mix or Italian mix

2 garlic cloves, minced

Olive oil


Chop finely to ¼” bits.


Cover the bottom of a sauté pan with olive oil and turn on medium-high heat. Add the vegetables and spices. Sauté for 2 minutes. Turn off the heat and set aside.

Two 18” squares of parchment paper


Black pepper

Divide the fish in half and place the fish filets in the center of the paper. Cover with the sautéed vegetables. Sprinkle with grated black pepper. 

Fish Prepared in Parchment

Pick up the front and back sides of the paper and fold over 2-3 times, then twist the ends shut to form a paper cocoon. 

Fish Cocoon

Place the cocoons on a baking sheet and bake in the oven for 30 minutes. 

Serve with rice.

We enjoyed trout prepared in parchment paper at a tiny restaurant in Deer Park, Utah. They cooked it in a wood-fired oven, but we’ll just have to make do with the old GE.

Sweet Potato Shrimp Bisque


4 Servings

3 sweet potatoes

Peel the sweet potatoes and cut into 2 “ pieces. Place the sweet potatoes in a heavy sauce pan, cover with water and boil about 20 minutes until tender. Transfer the potatoes into a food mill and drain excess water. If you don’t have a food mill or processor, drain and mash the potatoes. Set aside.

1 cup raw frozen shrimp

(peeled and deveined)

Wash and roughly chop the shrimp.

Set aside.

½ onion, finely chopped

2 Tbsp butter


Return the empty potato pan to the stove; melt the butter and sauté onions over medium heat 3-5 minutes. Add the shrimp and sauté 1-2 minutes just until the shrimp becomes slightly opaque. Don’t overcook.

2 Tbsp flour

Approx. 3 cups milk

Salt & Pepper


Quickly sprinkle the flour and stir to form a thick roux. Add 1 cup of milk, stir and heat thoroughly. Add additional milk to form a gravy consistency. Add the mashed potatoes. Stir well and add milk to the desired consistency of a thick soup. Sprinkle to taste with salt & pepper.



Ladle into warm bowls. Sprinkle nutmeg on top of each serving.

I improvised this soup because I wanted to make shrimp bisque for guests, but did not have enough shrimp. I added the sweet potato as a filler because the color reminded me of shrimp!  It turns out that the sweet potato is the best part- try it without the shrimp!