Bass with Avocado Sauce

1 small ripe avocado coarsely chopped
1/4 cup skim milk
1 tablespoon lime juice
1 garlic clove minced
1 dash hot sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon lemon rind grated
1 teaspoon Dijon mustard
16 ounces bass fillets
1/3 cup dry bread crumbs fine
vegetable cooking spray

Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice
and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture, and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450 degrees F for
7 minutes; turn fillets over, and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transferfillets to a serving platter, and top with avocado sauce.

Recipe taken from RecipezWorld.com – Free online recipes

URL to this Recipe: Fish recipes

California Wild Duck Stew

1/4 lb. fresh mushrooms, sliced
4 large tomatoes, peeled, seeded and quartered
3 tablespoons butter
1 large carrot, diced
1 medium green bell pepper, diced
1 medium onion, sliced
1 cup chopped celery and leaves
1 clove garlic, peeled and quartered
1 cup pitted ripe olives
1 tablespoon tomato paste
1/4 cup olive oil
2 cups dry red wine
1 tablespoon Worcestershire sauce
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon mace
1/8 teaspoon thyme
1 bay leaf, crushed
1 teaspoon salt
1/4 teaspoon freshly-ground pepper

4 wild ducks, plucked, drawn and cut into serving pieces
20 small new potatoes
Saute mushrooms and tomatoes in 3 tablespoons butter for 3 minutes.
Combine with carrot, green pepper, onion, celery, garlic, olives tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves, allspice, mace, thyme, bay leaf, salt and pepper to make a marinade.
Add duck pieces and marinate overnight or for at least 10 hours.
Simmer duck in marinade 1 1/2 to 2 hours or until tender. Boil potatoes in salted water for approximately 15 minutes or until tender.
Add to stew just before serving.

Recipe taken from RecipezWorld.com – free food recipes
URL to this Recipe: Fish Recipes

Cajun Crappie

4 Crappie fillets about 10″ long
2 tablespoons butter
1 pinch cayenne pepper
3 teaspoons paprika
3 ounces cognac
1 cup heavy cream
4 tablespoons brown sugar
4 cloves crushed garlic
1 teaspoon corn starch
Ground or fresh thyme
Ground or fresh basil
Ground or fresh parsley

Combine the thyme, basil, parsley, cayenne pepper, garlic and paprika and sprinkle over fish in a shallow bowl. Melt 1 tbls. butter in a skillet and add fish, cooking until soft but not hard. Cook for 2 minutes per side. The idea is to not dry out the fish. After the fish have been cooked on both sides, remove fish and add brown sugar to pan. Then add remaining butter and return the fish to the pan once the sugar is melted. This willglaz the fish and finish cooking them. Remove fish to serving plate and deglaze skillet with cognac immediately, adding heavy cream once cognac is boiling. Reduce by 25 percent. Combine a small portion of liquid with corn starch and add to sauce.
Allow sauce to boil for about one minute. Pour sauce on top offish and garnish with fresh parsley.

Recipe taken from RecipezWorld.com – Food recipes
URL to this Recipe: Fish Recipes