6 razor clams 2 cup buttermilk (this is the secret for lovely, tender razor clams) 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup all-purpose flour 1/2 cup fresh toasted bread crumbs 1/2 cup uncooked polenta (corn grits) 1/2
Herb-Stuffed Oysters
12 large oysters in shell 2 tbls margarine or butter 2 tbls lemon juice 2 tbls onion, finely minced 1 tbls dried tarragon 1/4 tsp lemon pepper seasoning 1/8 tsp hot pepper sauce (Tabasco) 1 10 oz package frozen spinach,
Lobster Newburg
2 cups cooked lobster meat 3 tablespoons butter 3 tablespoons flour salt and pepper 1 1/2 cups milk 1 egg yolk, slightly beaten 2 tablespoons sherry 1/4 pound mushrooms, sliced 2 tablespoons chopped fresh parsley Preparation Instructions 1. Saute mushrooms
Alaskan Halibut Veracruzana
1 1/2 pound Alaskan halibut 1 pound onions, chopped 2 tablespoons olive oil 3 cloves garlic, minced 1/2 to 1 whole jalapeno or serrano pepper, seeded and minced 1 tablespoon fresh chopped oregano or 1 tablespoon dried oregano 8 large
Halibut Vegetable Chowder
1 1/2 pounds Alaskan halibut 2 carrots, coarsly diced 2 celery stalks, coarsly diced 1/2 cup onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 1 28-ounce can diced tomatoes, undrained 3 red-skinned potatoes, diced 1 cup water 3
Halibut in Spinach
1 1/2 lbs. Alaskan Halibut fillets 2 10-ounce packages frozen chopped spinach 1 cup sour cream 1 medium onion, chopped 1 1/2 tablespoons flour 2 tablespoons lemon juice Dash of Salt and Pepper to taste 1/4 pound mushrooms, sliced Paprika
Elegant Glazed Halibut
1 pound Alaskan Halibut fillets, cubed 1/2 tbls olive oil 1/2 cup mushrooms, thinly sliced 1/4 cup green onion, minced 1 clove garlic, minced 1/4 tsp pepper 1/4 tsp salt 1/4 cup dry sherry 1/4 cup parsley, chopped Preparation Instructions