Crab Topped Cod Ster Food

CRAB-TOPPED COD

Steps:

• In a small bowl, combine the first six ingredients. Sprinkle cod with salt and place in a greased 13-in. x 9-in. baking dish. Top fillets with crab mixture., Bake, uncovered, at 350° for 20-25 minutes or until cod flakes easily with a fork. Garnish with fresh dill.

CRAB-TOPPED FISH FILLETS

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

CRAB TOPPED " COD"-STER

Steps:

• Preheat oven to 400°F.
• Dissolve the sugar and salt in the water then pour over the cod fillets in a large saucepan.
• Bring to a boil (which may take a while if using frozen fillets).
• Boil 4 to 5 minutes.
• Scoop fish out and drain very well, blotting as necessary.
• Place in a baking dish and brush with 6 Tbs of melted butter (must be the real cahoona, not margarine).
• While the fish comes to boiling point I start on the topping.
• Melt the rest of the butter in a saucepan and add the onion, sauté for 1 minute.
• Add the crab, parsley, dill, garlic powder and a touch of salt and pepper.
• Stir for 1 minute.
• Remove from the heat and add your crushed crackers.
• I top the buttered fillets with this mixture (you may want to use your hands to pile it high if your fillets are chunky); sprinkle with a little more melted butter and the lemon juice.
• Sprinkle with parmesan to taste.
• Place in oven until topping is slightly brown.

PAN-SEARED BOSTON COD FISH WITH CRAB AND LOBSTER BRANDY CREAM SAUCE

Steps:

• For the sauce: Steam lobster for 15 minutes. Cool completely, 45 minutes to 1 hour, and remove the meat from the shells. Keep claw meat whole. Coarsely chop tail meat. Break up all shells and save for the sauce. Reserve lobster meat in the refrigerator.
• Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent. Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat. Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes. Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes.
• Mix in the tomato paste and add salt and pepper, to taste. Add the heavy cream, stir, and bring to a simmer. Simmer gently until cream and tomato paste bind, about 2 minutes.
• Strain sauce in a strainer over a small bowl. Keep warm until other seafood is prepared.
• For the seafood: Heat pan with canola oil to medium. In a small bowl mix together salt, pepper, thyme, and parsley. Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil. Place fillets, skin side down, in hot saute pan. Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side.
• While fish is finishing, place a generous handful of field greens on each plate. Lean sauteed fish against the greens.
• Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side. Lift out shrimp to plate and add chopped lobster and crabmeat to the pan. Add brandy cream sauce and heat mixture briefly until warmed. Pour half of seafood-cream sauce mixture over bottom half of each fillet. Garnish each plate with one lobster claw and two shrimp.