Lee’s Salmon Baste

Ingredients 3/4 cup Catalina salad dressing 1/2 cup butter, melted 1/2 lemon, juiced 1 tablespoon Worcestershire sauce 1 tablespoon brown … Continue reading Lee’s Salmon Baste

Roast Salmon With Balsamic Vinegar

Ingredients 2 tablespoons packed brown sugar 2 tablespoons balsamic vinegar 1 tablespoon olive oil 1/4 teaspoon dried rosemary 1 clove … Continue reading Roast Salmon With Balsamic Vinegar

Monkfish Provincial

Ingredients Salt and pepper to taste Cajun seasoning to taste 1/2 cup all-purpose flour 1 1/2 pounds monkfish fillets, roughly … Continue reading Monkfish Provincial

Canadian Walleye (Pickerel)

Ingredients Vegetable oil for frying 1 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon ground black pepper 1/4 cup milk … Continue reading Canadian Walleye (Pickerel)

Chili Tuna Roll-Ups

Ingredients 2 (6 ounce) cans tuna, drained 2/3 tablespoon sweet chili sauce 6 green onions, chopped 1 tablespoon water 6 … Continue reading Chili Tuna Roll-Ups

Savory Pan-Seared Tuna Steaks

Ingredients 1/4 cup soy sauce 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 2 teaspoons Asian (toasted) sesame oil … Continue reading Savory Pan-Seared Tuna Steaks

New England Clam Chowder I

Ingredients 4 slices bacon, diced 1 1/2 cups chopped onion 1 1/2 cups water 4 cups peeled and cubed potatoes … Continue reading New England Clam Chowder I