Jan 20, 2012
Recipe Prepare Mornay Sauce and set aside. Place ingredients for poaching in fish poacher or large, shallow pan. Bring to boil, partially cover, then simmer for 10 minutes. Place fish…
Dec 6, 2011
Recipe Combine ingredients for poaching liquid in fish poacher or large, shallow pan. Bring to boil. Reduce heat, partially cover and simmer for 30 minutes. While liquid is simmering, prepare…
Sep 6, 2011
Recipe In a medium bowl, combine clams, egg, lemon juice, parsley, onion, salt, pepper and ½ cup crumbs. Shape into 6 patties. Roll in remaining crumbs. In a large skillet,…
Jul 27, 2011
Recipe Trim all dark meat from fish. Rinse fish thoroughly and gently pat dry with paper towels. Mix flour, salt and pepper in large shallow dish. Pour milk into another.…
Nov 12, 2010
Recipe Heat oil in heavy pot or Dutch oven over medium heat. Add flour and cook until the mixture, known as “roux,” is copper-colored, about 15 to 20 minutes. Add…
Jun 25, 2010
Recipe Preheat the oven to 350° F . Remove any shell or cartilage from crabmeat. In medium saucepan, melt butter over medium heat. Stir in flour. Add milk gradually, stirring…
Feb 21, 2010
Mariner's Menu shares Crispy Flounder Fillets.
Nov 8, 2009
Recipe Prepare Lemon-Tarragon Sauce and keep warm. Lightly salt and pepper fillets. Dredge lightly in flour. Heat oil in large skillet to 375° F, then add butter and melt. Cook…
Aug 14, 2009
Recipe Preheat the oven to 450° F. In a small bowl, combine butter, lemon juice, salt, pepper, Pimentón, onion and garlic. Place fish in baking dish. Brush with margarine mixture.…
