Pan-Fried Sole with Lemon-Butter Sauce

Fried in butter. Need I say more?

8 Sole fillets
1/2 c flour
1/2 tsp salt (or seasoning salt)
1/4 tsp black pepper
7 tbsp butter
1/4 c fresh lemon juice
2 tbsp fresh chopped parsley

Mix the flour with salt and pepper in a shallow dish (or use a plastic bag). Dredge the fillets in the flour mixture. Heat a large skillet on high heat and add 3 tbsp butter when the pan is hot. Saute the fillets in two batches, two minutes on each side or until cooked through. Transfer to a plate to keep warm.

Add remaining 4 tbsp butter to pan and cook until golden brown. Add lemon juice, bring to a boil. Season the sauce with salt and pepper to taste. Drizzle warm sauce over cooked fish and sprinkle with parsley. Serve immediately.

Thea's Greek Shrimp Stew

From Feeding the Whole Family by Cynthia Lair

Good served with bread and salad, pretty easy and really tasty.

1 Tbs EVOO
2 onions, chopped
1/2 tsp sea salt
4 cloves garlic, minced
3 C chopped or diced tomatoes
1 C tomato sauce
2 tsp whole-grain mustard
3 Tbs fresh dill (1 Tbs dry)
1 tsp honey/agave/brown-rice-syrup
1 lb cooked shrimp
1/4 lb feta cheese, crumbled
1 C chopped parsley

In a large pot:
Heat the oil
Add onions, salt, garlic; saute until soft.
Add tomatoes, tomato sauce, mustard, dill & syrup; simmer 20 min.
Five min before serving, add shrimp, feta & parsley
Stir and serve.

Cruiser's Chowder

4 medium potatoes, diced
1 medium onion, diced
3 tablespoons butter, margarine or bacon fat
1/2 cup or more of clams in their juice (canned will do)
1 can evaporated or condensed milk (or 1 cup milk or half & half)
1/2 teaspoon parsley flakes
salt, garlic and pepper to taste

Boil potatoes in enough sea water to cover until soft to touch. In a small frying pan, saute onions in butter. Add onions, clams and butter to potatoes in their seawater.

If using half & half, drain all potato water and use all canned clam juice. If using milk, drain all potato water and withhold some canned clam juice.

Slowly add milk over a low flame. Season with pepper, garlic and clam juice. Be careful not to boil. Top with parsley. Serves four.

Preparation time: 20 minutes.
Adapted from Cruising in Seraffyn by Lin Pardey

Pla Muk Yang (Charcoaled Squid)

1 lb. whole squid
1 tbsp. soy sauce
2 tbsp. fish sauce (nam pla)

dipping sauce:
6 cloves garlic, minced
3 tbsp. fish sauce
1 tbsp. cilantro, chopped
3 tbsp. lime juice
1 tbsp. onion, chopped
1 tbsp. palm sugar (available in Asian markets)

Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined soy and fish sauces during broiling to add flavor and color.

Mix together dipping sauce ingredients in a small bowl. Cut the cooked squid into 1-inch pieces and serve with the dipping sauce.

Nana's Cheddar Fish Burgers

1 lb fresh white fish (haddock, sole, flounder)
1 c. (4 oz.) grated Cheddar
1/3 c. dry bread crumbs
1 large egg
1 tbsp. minced onion
1 tbsp. chopped parsley or cilantro
1 tsp. minced garlic
1/2 tsp. salt

Cook fish (poach in water). Drain and flake. Add remaining ingredients. Mix and shape into patties of your preferred size (but not too thick).

Heat small amount of olive oil over medium heat. Brown patties, cooking 5-7 minutes on each side. Serve on whole wheat hamburger buns, garnished with the usual suspects.

Patties can be refrigerated up to 2 days or frozen. Thaw in fridge before cooking.