Posted by Grandma Jeanne on September 3, 2008
1-1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Season salmon with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat.
Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Enjoy!
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Posted by Grandma Jeanne on May 30, 2008
We usually grill our salmon, but this is a good change. It is so tasty and so easy to make!
2 pounds salmon
4 teaspoons lemon juice
4 garlic cloves, crushed (or 1/2 teaspoon garlic powder)
1/4 teaspoon black pepper
1/4 cup olive oil
1/4 teaspoon salt
4 lemon wedges
Place salmon in ungreased baking dish.
Mix oil, lemon juice, salt, pepper, and garlic.
Pour over fish.
Bake at 350 degrees for approximately 10 minutes.
Turn salmon.
Bake for another 10 minutes. Fish should flake with a fork.
Serve with lemon wedges.
Posted by Grandma Jeanne on January 1, 2008
2 teaspoon olive oil
1 pound shrimp, large, peeled and deveined
2 tablespoons fresh lemon juice
1 teaspoon Spice Islands No-Salt Lemon Herb Seasoning, or other brand
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons parsley, fresh, chopped
Heat oil in a large skillet
over medium heat.
Add shrimp and saute 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp.
saute until shrimp are bright pink and cooked through, about 3 minutes more.
Remove from heat and stir in parsley.
Yields about 3 ounces of shrimp per serving.
POINTS Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Easy
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Posted by Grandma Jeanne on March 23, 2007
1 pound scallops
8 tablespoons butter
6 tablespoons dry white wine
1/2 pound fresh mushrooms, sliced
1/2 cup onions, chopped
3 tablespoons flour
3 ounces sherry
1 cup cream
1 cup milk
Salt
Cayenne pepper
1 beaten egg yolk
Bread crumbs
Saute the scallops in 3 tablespoons butter until golden brown. Add the dry white wine, stirring well.
Transfer the scallops to a buttered casserole.
Saute the sliced mushrooms and the chopped onion in 2 tablespoons butter for 7 minutes.
Melt 3 tablespoons of butter in another saucepan. Add the flour, blending it in well. Add the sherry. Cook gently for a few minutes. Slowly add the milk and cream (mixed), stirring constantly until all is well blended. Season with salt and a pinch of cayenne pepper. When sauce has thickened, remove from the stove. Stir in the beaten egg yolk.
Pour the sauce over the scallops in the casserole. Top with bread crumbs, dot with butter, and place the casserole in a 350 degree oven for about 10 minutes, or until the top is brown.
Posted by Grandma Jeanne on
3 fillets of sea bass
4 tablespoons butter
2 tablespoons olive oil
1 tablespoon flour
1 cup milk
4 tablespoons dry white wine
1 cup small shrimp
Salt and pepper
Sauce
Put the butter and olive oil in a small saucepan. When melted and hot, add approximately 1 tablespoon flour. Stir with a wire whisk over a low heat for 3 to 4 minutes. This roux should be smooth and not lumpy. If it is lumpy, add a little more oil or flour, whichever it may require.
When smooth add 1 cup of warm milk, stirring constantly, until sauce is smooth and creamy. Add salt and pepper to taste. Cook about 2 minutes. Add the dry white wine, blending it in well.
Fish
Place the fillet of sea bass in a shallow baking dish. Sprinkle with the small shrimp. Cover the fish and shrimp with the sauce. Place in a 350 degree oven for 20 minutes or until the fish is cooked.
