Sole Dijon
The sole is baked in a sauce of dry white wine, Dijon mustard,
fresh lemon juice, capers, caraway seeds and white pepper. This is
light and low fat. (WW)
Cold Poached Salmon with Fennel-Pepper
Relish
The salmon is poached
ina broth of onion, carrot, celery, clam juice, dark ale and a bay
leaf, then chilled. It is served with a relish that combines fennel
bulb, red bell pepper, tarragon, white wine vinegar and capers.
Shrimp
Scampi
Garlic and shrimp are sauteed in extra-virgin olive
oil. Off heat, parsley, lemon juice and cayenne pepper are stirred
in with the shrimp. Scrumptious.
Lemon-Chive Sole with baked Squash
Seasoned
sole fillets are baked on a bed of sliced summer squash round, then
served with a lemon-mustard-chive
sauce. (WW)
Halibut
Provencal
A mixture of sauteed onion, garlic, plum tomatoes, fennel
bulb, white
wine, fresh basil, kalamata olives and capers make a bed for the
halibut to rest upon while it bakes.
Oven Fried Orange roughy
Fillets are coated with bread crumbs,
parmesan cheese, thyme, marjoram and red pepper. Then they are dipped
in nonfat buttermilk and baked until crispy and golden brown. These
are very popular.
Bourbon glazed Salmon
The salmon fillets are
marinated for several hours in brown sugar, bourbon, soy sauce and
a dash of garlic,
then
baked until done. A crumb topping of panko, chopped pecans, melted
butter and fresh parsley is optional.
*Inland
Broiled Tuna
Tuna steaks are marinated in soy sauce, maple syrup and horseradish
before broiling.
Fresh Pan-Fried Salmon Cakes
Red onion, fresh dill, Dijon mustard, garlic, Tabasco and a touch
of heavy cream are mixed with the salmon, formed into cakes and
gently
sautéed on the stove.
Golden Oyster Bisque
Saffron threads lend a golden glow to this bisque which also incorporates
coriander seeds. It is beautiful to behold and heavenly to eat.
Stonington Baked Fish Fillets
A nice thick piece of fresh, white fish, baked in a white sauce of butter,
flour, dry mustard, milk, bread crumbs, salt, pepper and parsley.
Scallops en Casserole
Scallops, mushrooms and onion are sauteed and then baked with white
wine, lemon juice, fresh parsley and buttered breadcrumbs.
**Seafood
Bisque Casserole
Shrimp, crabmeat, scallops and shallots are sauteed in butter.
A white sauce is blended in before the bisque is baked in the oven
and topped
with bread crumbs and cheese just before serving.
*Indicates
entrees that are best when cooked for 4 or more.
(WW) = Weight Watchers Compatible
