Ingredients:
6 slices bacon, chopped
¼ cup vegetable oil
½ cup flour
1 cup chopped onions
1 cup chopped bell peppers
1 cup chopped celery
3 cloves garlic, minced
2 bay leaves
1 tablespoon Cajun seasoning
1 teaspoon salt
1 pound catfish, cut into 1-inch cubes
6 cups chicken broth
2 cups sliced okra
1 cup chopped green onions
1 bunch fresh parsley, chopped
¼ cup fresh thyme leaves
1 tablespoon hot sauce
Cooked white rice

Directions:
1. Place bacon in a large pot over medium heat. Cook until browned, 8 minutes. Add oil and flour, whisking to combine. Cook until flour is golden brown, stirring continuously, 20 to 30 minutes. Add onion, celery, and bell pepper; cook until softened, stirring, about 5 minutes. Add garlic, bay leaves, Cajun seasoning, and salt; cook 60 seconds.

2. Add catfish and cook until lightly browned on all sides, 5 minutes total. Add broth, okra, and green onions; bring to a boil, cover, and simmer 30 minutes. Add parsley, thyme, and hot sauce; cook 5 minutes.

3. Serve over rice.

Source: Gumbo Recipes.

3/4 lb of cod fillets.
Salt and freshly-ground black pepper, to taste.
1 cup of Champagne.
1 whole stem of fresh tarragon.
1/4 cup of whipping cream.
1/4 lb of seedless green or red grapes, halved.

Method:

Rinse the fish fillets in cold water and pat dry with paper towels.

Lightly butter a shallow baking dish and a piece of foil just large enough to cover the dish.

Lay the cod fillets in the dish, folding the thin tail ends under for even thickness.

Season with salt and pepper.

Preheat your oven to 350F.

In a saucepan, combine the Champagne and tarragon.

Bring the liquid to a boil and simmer for 1 minute.

Carefully pour the hot liquid over the fish fillets; cover with the buttered foil and bake until the fillets flake easily at the thickest part, (about 3-5 minutes depending on their thickness).

With a spatula, carefully remove the fillets from the liquid and transfer to paper towels. Cover with foil in order to keep warm.

Pour the liquid back into the saucepan, add the cream and bring to a boil.

Simmer until the sauce is thick enough to just coat the back of a spoon (about 5 minutes).

Discard the tarragon, stir in the grapes and taste the sauce for seasoning.

Arrange the fish fillets on individual plates, spoon the sauce over and serve immediately.

Source: Grape Recipes.

1/3 cup of golden raisins.
Water.
24 oz catfish fillets.
1/4 cup of all-purpose flour.
1/2 teaspoon of dried sage.
1/2 teaspoon of freshly ground black pepper.
Vegetable cooking spray.
1 tablespoon of margarine.
3 tablespoons of lemon juice.
1/4 cup of Chablis.
1/4 cup of Dry Sherry.
1 tablespoon of soy sauce.
Fresh sage leaves.

Instructions:

Place the golden raisins in a small bowl. Add enough water to cover, then allow to stand for 10 minutes. Drain, and set aside.

Rinse the catfish fillets with cold water, and pat dry.

Combine the flour, sage and pepper; dredge fillets in flour mixture to thoroughly coat.

Coat a skillet with cooking spray, then add margarine, and place over medium heat until it melts.

Add the fillets, lemon juice, and reserved raisins.

Cover, reduce heat, then simmer for 10 minutes.

Remove cover, and turn the fillets.

Add the Chablis, sherry, and soy sauce to the skillet.

Bring to a boil, then reduce heat and simmer 5 minutes or until wine mixture is slightly thickened.

Transfer the catfish fillets and wine mixture to a serving platter.

Garnish with fresh sage leaves.

Source: Wine Recipes.

4 cups of fresh raspberries.
1 cup of water.
Sugar.
2 1/2 cups of whipping cream.

Method:

Line a strainer with two layers of dampened cheesecloth. Set over large bowl.

In a medium saucepan, combine the raspberries and water. Slowly bring to boil.

Reduce heat and simmer gently until soft (about 10 minutes).

Pour into the cheesecloth-lined strainer.

Allow to stand until the juice has drained into bowl (about 30 minutes).

Gently squeeze the pulp to extract remaining juice.

Measure the raspberry juice into heavy medium saucepan. Add 1 cup of sugar for each cup juice.

Cook over low heat, swirling pan occasionally, until the sugar dissolves.

Increase heat and boil the syrup for 2 minutes.

Allow to cool completely.

Mix 2 1/2 cups of syrup with cream.

Refrigerate until thoroughly chilled.

Process raspberry mixture in an ice cream maker according to manufacturer’s directions.

Freeze in a covered container several hours.

Serve as desired.

Source: Ice Cream Recipes.

4 six-ounce pieces of fresh tuna.
2 green onions, thinly sliced.
1 large cucumber, seeded, peeled and julienned.
1/2 cup of radish sprouts.
1/4 cup of soy sauce.
6 tablespoons of freshly ground wasabi.
3 tablespoons of peanut oil.
1 tablespoon of dry sherry.
1 1/2 teaspoons of dark sesame oil.
1 1/2 teaspoons of minced fresh ginger.
Salt and black pepper, to taste,

Preparation and Cooking

Whisk together the soy sauce, 2 tablespoons of peanut oil, dry sherry, dark sesame oil and the minced ginger.

Stir in the sliced green onions; then set aside.

Sprinkle tuna with salt and pepper.

Heat the remaining 1 tablespoon of peanut oil in a heavy large skillet over high heat.

Add the tuna pieces and sear until they are opaque in middle.

Spoon the julienned cucumber onto the center of plates and top with the tuna.

Add the wasabi to the sauce mixture and spoon sauce around.

Garnish with radish sprouts.

Source: http://www.tunarecipes.net/

6 oz of freshly baked salmon.
6 mushrooms, sliced.
4 medium eggs.
Nine-inch pie crust.
¼ lb of grated dill havarti cheese.
2 cups of whipping cream.
2 tablespoons of butter and 1 tablespoon of butter.
2 tablespoons of green onions, minced.
1 tablespoon of dill, fresh.
1 teaspoon of salt.
Pinch of pepper.
Juice of half a lemon.
Worcestershire sauce.

Preparation and cooking:

Preheat oven to 425F.

Spread one tablespoon of butter into the pie crust.

Mix the whipping cream, eggs, and salt until they are blended well.

Stir in the havarti cheese; then set aside.

Saute with two tablespoons of melted butter with the minced green onions and sliced mushrooms for about 5-6 minutes. When tender, add to cream mixture.

Bake the salmon at 350°F (175°C) for about 20-25 minutes with melted butter, juice of half a lemon, and a squirt of Worcestershire sauce.

Flake the salmon into the cream mixture.

Add the dill and a pinch of pepper; then pour into the pie crust.

Bake at 425F for about 15 minutes, then at 350F degrees for about 30-35 minutes.

Serve the quiche as desired.

Recipe Resources:

For more great recipes like this, see the official salmon recipes website.

How to Cook Chinese Style: 

Slice the scallops, then fry in oil for about 5 minutes or until tender.

Remove from pan.

Fry the spring onions, ginger and cucumber for 2-3 minutes; next then add the scallops.

Sprinkle over the flour then add the remaining ingredients.

Stir fry until mixed thoroughly.

Serve.