World Famous Recipes

Baked Orzo with Seafood and Feta

3/4 cup orzo pasta (1 3/4 cups cooked)
1 pound halibut, fillet or steak
1 tablespoon extra virgin olive oil
1 cup finely chopped yellow onion
2 medium cloves garlic, peeled and minced
1 (28 ounce) can chopped tomatoes
1 cup reduced sodium chicken broth
1 teaspoon granulated sugar
3/4 teaspoon dried Italian herbs, crushed
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound cooked baby shrimp
2 tablespoons chopped parsley
1 (4 ounce) package crumbled feta cheese seasoned
with basil and dried tomatoes

Preheat oven to 400 degrees F. Bring a pot of water to a boil. Add
the orzo, stirring well, and cook
according to package directions. Drain and set aside.
Remove the skin and any bones from the halibut; cut into 1 inch
pieces and set aside.
Heat the oil in a 10 to 12inch ovenproof skillet over
medium heat.
Put the onion into the pan and
sauté 5 minutes. Add the garlic and sauté 2 minutes. Pour the
tomatoes and broth into the pan and stir
in the sugar, herbs, salt and pepper. Bring to a boil, reduce the
heat and simmer, uncovered, 10
minutes. Stir often. (The sauce can be made a day in advance. Cool,
cover and refrigerate. Reheat
before continuing with the next step.)
Remove the pan from the heat. Stir the orzo and halibut into the
sauce. Cover and bake 8 minutes.
Gently fold the shrimp and parsley into the pan and sprinkle the
feta on top. Continue baking,
uncovered, 8 to 10 minutes, until the sauce is bubbly and the
halibut is cooked through. Let sit 5
minutes before serving.

NOTE: A 7 ounce pouch of water packed tuna can replace the
halibut and shrimp in this recipe.
Following the instructions in step 4, add the tuna to the sauce with
the orzo. Bake 8 minutes covered,
then uncover and continue baking 8 to 10 minutes.
Makes 6 servings.

Halibut with Garlic Sauce

Ingredients
1 pound halibut, cut into chunks
salt to taste
1/2 cup cornmeal
1/4 cup sunflower seed oil
1 cup chicken broth
3 cloves garlic, minced
1 bay leaf
ground black pepper to taste

Directions
1. Season the halibut with salt, and dredge in the cornmeal to coat.
2. Heat the oil in a skillet over medium heat. Place the coated halibut in
the skillet, and cook 5 minutes, until lightly browned on all sides.
3. Mix the chicken broth, garlic, and bay leaf in a pot, and bring to a
boil. Pour into the skillet with the halibut. Season with pepper. Continue
cooking 5 minutes, or until fish is easily flaked with a fork.

Oregon Salmon Patties

Excellent recipe for canned or fresh salmon patties. This recipe is from the Oregon coast.

Prep Time: 10 Minutes, Cook Time: 15 Minutes, Ready In: 25 Minutes

1 (14.75 ounce) can salmon

2 tablespoons butter

1 medium onion, chopped

2/3 cup cracker crumbs

2 eggs, beaten

1/4 cup chopped fresh parsley

1 teaspoon dry mustard

3 tablespoons shortening

1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.

2. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.

3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

Makes: 5 patties

Grilled Tuna Recipes

Grilled Tuna Recipes

Grilled Tuna Steaks Recipe

4 ( 3/4 – inch-thick ) tuna steaks
1 cup commercial Italian salad dressing
2 teaspoons freshly ground pepper
1 lemon, quartered

Place tuna steaks in a 12 x 8 x 2 inch dish; pour salad dressing over
tuna. Cover and refrigerate 1 hour, turning once. Rmove steaks from
marinade; reserve marinade. Sprinkle pepper on both sides of steaks.
Grill, covered, over medium coals for 5 minutes on each side or until
fish flakes easily when tested with a fork, basting occasionally with
marinade. Place on serving plate; squeeze a lemon wedge over each steak.