dish. Add fish.
Pour remaining butter over fish, and add wine.
Sprinkle with Parmesan cheese and paprika.
Bake for ½ hour.
T OTAL G RAMS 11.7
G RAMS PER S ERVING 2.0
Fennel Red Snapper
4 servings
4 fillets of red snapper, about 1½ pounds
½ stick butter, softened
1 teaspoon fennel seeds
½ teaspoon lemon juice
¼ teaspoon dried tarragon
1 clove garlic, minced
seasoned salt to taste
¼ cup olive oil
1 teaspoon grated lemon rind
½ bay leaf
Wash and dry fish. Combine butter, fennel seeds, lemon juice, tarragon, garlic, and salt. Spread butter mixture on fish fillets, roll them up, and fasten with toothpicks.
Combine oil, lemon rind, and bay leaf in baking dish. Add fish and marinate in refrigerator for 1 hour. Turn once. Drain fish and reserve marinade.
Preheat oven to 350° F.
Bake for 45 minutes. Serve with warmed marinade on side.
T OTAL G RAMS 1.5
G RAMS PER S ERVING 0.4
Trout in Tomato Sauce
4 servings
4 trout fillets, about 1½ pounds
5 tablespoons tomato sauce
8 tablespoons cider vinegar
3 tablespoons olive oil
1 tablespoon minced onion
4 drops Tabasco sauce (optional)
½ packet sugar substitute
Cut fish into ½-inch pieces. Arrange attractively in shallow serving dish.
Combine remaining ingredients. Mix well. Pour over fish and cover. Place in refrigerator for 24 hours.
Preheat oven to 350° F.
Bake, uncovered for 45 minutes.
T OTAL G RAMS 13.4
G RAMS PER S ERVING 3.4
Fresh Spring Salmon Mousse
10 servings
2 envelopes unflavored gelatin
1½ cups cold water
⅔ cup sour cream
1 cup mayonnaise
1½ pounds fresh salmon, cooked, skinned, and boned
½ teaspoon onion powder
1 tablespoon capers, drained
2 teaspoons dill
1 cup cucumbers, seeded, chopped, and peeled
1 teaspoon salt
Soften gelatin in cold water. Heat until completely dissolved. Cool.
Mix sour cream and mayonnaise together. Add gelatin, and chill until slightly thickened.
Flake salmon and add onion powder, capers, dill, cucumbers, and salt. Mix well with sour cream and mayonnaise.
Pour into 5-cup mold. Refrigerate until firm.
Unmold and serve.
T OTAL G RAMS 17.4
G RAMS PER S ERVING 1.7
Tuna Loaf
4 servings
2 cups canned tuna, drained, or 1 pound fresh tuna, poached, skinned and boned
2 teaspoons diced onion
2 teaspoons capers
1 cup mayonnaise
½ cup water
½ cup heavy cream
½ teaspoon salt
¼ teaspoon paprika
½ teaspoon curry, or to taste
Preheat oven to 350° F.
Drain fish. In a small bowl flake fish. Add onion and capers to fish.
Combine mayonnaise, water, cream, salt, and paprika. Stir until smooth.
Add half the sauce to fish and mix. Place mixture in buttered loaf pan or baking dish. Bake for 30 minutes.
Add curry to remaining sauce. To serve, slice fish loaf and spoon sauce over slices.
T OTAL G RAMS 8.4
G RAMS PER S ERVING 2.1
Oriental Shrimp
2 servings
2 tablespoons butter
2 tablespoons onion, chopped
3 slices boiled ham, cut into strips
1 clove garlic, minced
½ cup bean sprouts
¼ head cabbage, shredded
1 pound raw shrimp, shelled and deveined
4 servings
Fish Stock
( page 71 )
paprika
Preheat oven to 350° F.
Melt butter in saucepan, add onion, and sauté until soft. Add ham and garlic, and sauté for 3 minutes. Add bean sprouts, and sauté for about 3 or 4 minutes until lightly browned.
Place shrimp in small casserole. Add uncooked cabbage to bean sprout mixture. Spread over shrimp.
Pour
Fish Stock
over all. Sprinkle with paprika. Cover dish with lid or aluminum foil and bake for 30 minutes.
T OTAL G RAMS 21.6
G RAMS PER S ERVING 5.4
Shrimp Parmesan
4 servings
2 tablespoons olive oil
½ cup onion, minced
2 cloves garlic, minced
2 pounds raw shrimp, shelled and deveined
8 ounces tomato sauce
½ cup clam broth
1 teaspoon basil
¼ teaspoon oregano
2 teaspoons salt
pepper to taste
8 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese
Preheat broiler
Heat 1 tablespoon oil in skillet. Sauté onion until golden, add garlic, and sauté 1 minute.
Add
Pour remaining butter over fish, and add wine.
Sprinkle with Parmesan cheese and paprika.
Bake for ½ hour.
T OTAL G RAMS 11.7
G RAMS PER S ERVING 2.0
Fennel Red Snapper
4 servings
4 fillets of red snapper, about 1½ pounds
½ stick butter, softened
1 teaspoon fennel seeds
½ teaspoon lemon juice
¼ teaspoon dried tarragon
1 clove garlic, minced
seasoned salt to taste
¼ cup olive oil
1 teaspoon grated lemon rind
½ bay leaf
Wash and dry fish. Combine butter, fennel seeds, lemon juice, tarragon, garlic, and salt. Spread butter mixture on fish fillets, roll them up, and fasten with toothpicks.
Combine oil, lemon rind, and bay leaf in baking dish. Add fish and marinate in refrigerator for 1 hour. Turn once. Drain fish and reserve marinade.
Preheat oven to 350° F.
Bake for 45 minutes. Serve with warmed marinade on side.
T OTAL G RAMS 1.5
G RAMS PER S ERVING 0.4
Trout in Tomato Sauce
4 servings
4 trout fillets, about 1½ pounds
5 tablespoons tomato sauce
8 tablespoons cider vinegar
3 tablespoons olive oil
1 tablespoon minced onion
4 drops Tabasco sauce (optional)
½ packet sugar substitute
Cut fish into ½-inch pieces. Arrange attractively in shallow serving dish.
Combine remaining ingredients. Mix well. Pour over fish and cover. Place in refrigerator for 24 hours.
Preheat oven to 350° F.
Bake, uncovered for 45 minutes.
T OTAL G RAMS 13.4
G RAMS PER S ERVING 3.4
Fresh Spring Salmon Mousse
10 servings
2 envelopes unflavored gelatin
1½ cups cold water
⅔ cup sour cream
1 cup mayonnaise
1½ pounds fresh salmon, cooked, skinned, and boned
½ teaspoon onion powder
1 tablespoon capers, drained
2 teaspoons dill
1 cup cucumbers, seeded, chopped, and peeled
1 teaspoon salt
Soften gelatin in cold water. Heat until completely dissolved. Cool.
Mix sour cream and mayonnaise together. Add gelatin, and chill until slightly thickened.
Flake salmon and add onion powder, capers, dill, cucumbers, and salt. Mix well with sour cream and mayonnaise.
Pour into 5-cup mold. Refrigerate until firm.
Unmold and serve.
T OTAL G RAMS 17.4
G RAMS PER S ERVING 1.7
Tuna Loaf
4 servings
2 cups canned tuna, drained, or 1 pound fresh tuna, poached, skinned and boned
2 teaspoons diced onion
2 teaspoons capers
1 cup mayonnaise
½ cup water
½ cup heavy cream
½ teaspoon salt
¼ teaspoon paprika
½ teaspoon curry, or to taste
Preheat oven to 350° F.
Drain fish. In a small bowl flake fish. Add onion and capers to fish.
Combine mayonnaise, water, cream, salt, and paprika. Stir until smooth.
Add half the sauce to fish and mix. Place mixture in buttered loaf pan or baking dish. Bake for 30 minutes.
Add curry to remaining sauce. To serve, slice fish loaf and spoon sauce over slices.
T OTAL G RAMS 8.4
G RAMS PER S ERVING 2.1
Oriental Shrimp
2 servings
2 tablespoons butter
2 tablespoons onion, chopped
3 slices boiled ham, cut into strips
1 clove garlic, minced
½ cup bean sprouts
¼ head cabbage, shredded
1 pound raw shrimp, shelled and deveined
4 servings
Fish Stock
( page 71 )
paprika
Preheat oven to 350° F.
Melt butter in saucepan, add onion, and sauté until soft. Add ham and garlic, and sauté for 3 minutes. Add bean sprouts, and sauté for about 3 or 4 minutes until lightly browned.
Place shrimp in small casserole. Add uncooked cabbage to bean sprout mixture. Spread over shrimp.
Pour
Fish Stock
over all. Sprinkle with paprika. Cover dish with lid or aluminum foil and bake for 30 minutes.
T OTAL G RAMS 21.6
G RAMS PER S ERVING 5.4
Shrimp Parmesan
4 servings
2 tablespoons olive oil
½ cup onion, minced
2 cloves garlic, minced
2 pounds raw shrimp, shelled and deveined
8 ounces tomato sauce
½ cup clam broth
1 teaspoon basil
¼ teaspoon oregano
2 teaspoons salt
pepper to taste
8 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese
Preheat broiler
Heat 1 tablespoon oil in skillet. Sauté onion until golden, add garlic, and sauté 1 minute.
Add
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