OYSTER CRISP



1 pint shucked oysters, drained and juice reserved
1/8 teaspoon nutmeg
6 slices bacon, cooked and crumbled
1 cup Swiss cheese, grated
Heavy cream
1 1/2 cups oyster crackers, crushed
2 tablespoons butter
Salt and pepper to taste

Place oysters in a greased baking dish; sprinkle with nutmeg, salt
and pepper. Top with bacon and cheese. Mix oyster liquid and heavy
cream to make 1 cup; pour over evenly. Cover with oyster cracker
crumbs and dot with butter.

Bake at 400 degrees F for 20 minutes.

Poor Man's Lobster

1 pound fillet of frozen haddock or halibut ; thawed
1/2 teaspoon salt
1 teaspoon vinegar
Water


Break fish into large chunks. Place in pan with salt, vinegar and enough water to cover fish. Boil for fifteen (15) minutes or until fish is tender. Drain and serve with drawn butter and lemon wedges.

LEMON GARLIC SHRIMP


1 lb. large shrimp (26-30) peeled, deveined and cooked
Juice and zest of two lemons
1 T. chopped fresh garlic
1/2 C. finely chopped parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. olive oil
1 T. capers
Garnish: lemon zest, lemon slices, chopped fresh parsley

Clean shrimp, if necessary, and poach until pink. Cool in ice.
Drain shrimp from ice.

In mixing bowl, whisk together lemon zest, juice, garlic,
parsley, salt, pepper, olive oil and capers.

Add the shrimp, toss to mix well. Refrigerate at least 1 hour
before serving. Arrange shrimp in decorative design on platter.
Garnish with lemon zest and parsley.

Serves 4 to 6.

HALIBUT BAKED WITH HERBS


2 pounds halibut fillets (6 fillets)
3 tablespoons butter or margarine, cut up
3 tablespoons lemon juice

HERB MIX NO. 1
1 teaspoon onion flakes, dried and rehydrated, drained
1 teaspoon dry mustard
1/2 teaspoon oregano leaves
1/4 teaspoon marjoram leaves
1 teaspoon paprika
Dash pepper

HERB MIX NO. 2
1/2 cup Rice Chex, crushed finely
1/2 cup instant potato flakes
1/3 cup freshly grated Parmesan cheese
1 teaspoon sweet basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon parsley flakes

1. Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice over all. Use either of the spice mixes shown.

2. Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish. Combine the remaining herbs/spices and sprinkle on halibut. Let stand for 10 minutes to absorb the flavors. Bake at 350 F for 20 minutes or until fish flakes easily with a fork.

3. Herb Mix No. 2: Mix all ingredients together well. Sprinkle over fish; use only enough to lightly cover fish or it will taste dry. (The remaining mix will store well in a tightly covered jar in the refrigerator.) Bake at 350ºF for 20-30 minutes or until fish flakes easily with a fork. Do not overbake or it will dry out. Serve garnished with lemon wedge and parsley sprigs.

Grilled Tuna with Herbs

(4 servings)

4 (1-inch-thick) tuna steaks
salt and freshly ground pepper to taste
1/4 cup olive oil
1 tbsp minced garlic
1 tsp chopped thyme, or 1/2 tsp dried
1 tsp finely grated lemon rind
1/4 tsp hot red pepper flakes
2 tbsp butter
2 tbsp lemon juice

Preheat outdoor grill or oven broiler to high.

Sprinkle tuna pieces on all sides with salt and pepper.

Combine oil, garlic, thyme, lemon rind and red pepper flakes. Blend well and brush fish all over with mixture.

Scrape remaining oil mixture into a small saucepan and add butter and lemon juice.

If the fish is to be cooked on an outdoor grill, place pieces directly on the grill. Cook, turning often, 5 to 6 minutes.

If fish is to be cooked under the broiler, place it in a dish about 2 inches from the source of heat. Leave broiler door partly open. Let cook 3 minutes and turn. Cook the other side 2 to 3 minutes.

Put steaks on individual plates or on a platter. Heat the oil and butter mixture and pour it over the fish.