~ Seafood

No need to make a roux – just use LOUISIANA CAJUN GUMBO MIX and season it.  By Louisiana Fish Fry Products Ltd. http://www.louisianafishfry.com/
5267 Plank Rd, Baton Rouge 70805; 800-356-2905; 225-356-2905

For Gourmet Chicken(or Shrimp) Spaghetti – see Meat-Chicken
For Crab Canapes – see Hor d Orves
For Orange Shrimp – use Orange Sauce in Sauces
For Cocktail & Tartar Sauces – see Sauces & Gravy

We love to sprinkle this on many seafood, egg and cheese dishes.  It’s a fruit and vegetable booster with a lemon/lime flavor:  Tajin Clasico Seasoning. www.tajinusa.com


24 oz. V-8 Juice  (3 cups)
1 lb peeled, cooked medium sz shrimp, cut into bite size pieces
3 medium sz tomatoes (NOT Romano), PEELED and diced finely
2 avocados, diced small
1 cucumber (or pickle), chopped or diced small
2 t salt
2-3 T vinegar or fresh lime juice
cilantro, chopped, to taste  (optional)
Tabasco sauce, to taste
1 onion, chopped fine (optional)

Mix everything together EXCEPT Tabasco, cilantro and onion and chill overnight.
Add cilantro and onion to taste, just before serving.
Pretty if served in clear glass bowls on stems.
Let each add their own Tabasco sauce.
Serve with wedge of lime and sprinkle of Tajin seasoning.

GRILLED SHRIMP        From “Top Secret Recipe Book”

1/2 cup oleo
Seasoning as desired

Melt oleo in baking dish.
Add seasonings.
Place shrimp in baking dish
Bake at 400 for 6-8 min.
Turn shrimp over and broil 2-4 min.

GARLIC SHRIMP    (tried 4/3/14)

1 1/2 t minced garlic (can add 1-2 T minced fresh ginger)
2 T olive or vegetable oil
2 T butter or margarine
2 plum tomatoes, peeled, diced (might add carrot strips, sliced zucchini?)
1 cup chicken broth
2 t cornstarch with 2 T cold water
3 t fresh parsley, minced
2 t basil
12 oz fresh uncooked shrimp, peeled, deveined
2 cups cooked angel hair pasta

In large skillet sauté garlic & ginger in butter and oil.
Stir in tomatoes, broth, parsley and basil.
Combine cornstarch with water til smooth.  Add to skillet.
Bring to boil; cook and stir for 2 min.  Reduce heat and add shrimp.
Simmer uncovered 2-3 min til shrimp turn pink.  Add pasta and toss.


Best cooking method is to steam over VERY low heat.
Makes them lots more tender and flavorful.  Peel and de-vein shrimp.
Choose a large, deep skillet or pot with a lid and a steaming apparatus.
Start by heating a SMALL amount of water in lidded pot.
Most important:  arrange shrimp in a single layer, so they will cook evenly.
When water begins to simmer, turn heat as low as possible; set in the pot the steamer basket in which shrimp have been arranged.
Cover pot with lid and cook just til shrimp turn white.

Size of shrimp determine the cooking time:
4-5 min.  for Medium     (21-35 count per lb)
5.5-6 min for Large     (21 to 25 count per lb)
6.5-7 min for Jumbo     (16-20 count per lb)
7.5-8 min for Colossal     (fewer than 12 per lb)
Set timer for lesser time and check for doneness.
Should be firm and bright coral; if not, set timer for another minute and check again.
This is far better than boiling them in or out of shells; adding spices to water doesn’t change their taste.

GARLICKY SHRIMP PASTA    (Cooks Illustrated)

2 Tablespoons minced garlic  (6 teaspoons)
1-1/2 lb large shrimp (21-25), peeled, deveined;cut each into 3 pieces
3 T olive oil
¼ t salt
12 oz. pasta (we like SMALL bow ties)
1/8 t red pepper flakes
2 T flour
½ c dry vermouth or white wine
¾ c clam juice
½ c fresh chopped parsley
1 lemon cut into wedges
Fresh ground pepper to taste

In bowl, mix 2t minced garlic, 1T olive oil, salt.  Add shrimp and stir.
Let shrimp marinade at room temperature for 20 min.
In 12” skillet, heat remaining 2T olive oil over med. low heat.
Add 1t minced garlic; stir til garlic is light golden brown (4 to 7 min).
Remove skillet from heat and remove garlic from skillet and discard.
Set skillet aside leaving oil in it.
Cook pasta per directions, and when draining water off, reserve ¼ c cooking water.
Transfer pasta back to pan it was cooked in.
During last 5 min. pasta is cooking, heat skillet w/oil to med heat.
Add shrimp with marinade; cook til shrimp turns pink, stirring.
Add shrimp to pasta.
Add 3t minced garlic & pepper flakes to skillet and cook til fragrant, about 1 min.
Add flour and cook, stirring constantly for 1 min.
Stir in wine or vermouth and cook for 1 min.
Add clam juice and parsley and cook til mixture starts to thicken.
Remove from heat and whisk in butter.
Mix sauce with shrimp/pasta, adding reserved water if sauce is too thick.
Season with black pepper. Serve with lemon wedges.


Cooked white rice
1 lb shrimp, cooked, deveined, cut into bite size pieces (or cooked chicken) or tiny cooked shrimp
1 can cream shrimp soup (or cream mushroom)
1 to 2 t curry powder (up to 2T)
½ c milk
½ c sour cream or more
Salt and white pepper, to taste
1 T parsley flakes
1/8 c cooking sherry (or more) or 1-2 t lemon juice
1 cup frozen English green peas, cooked
1 cup sliced cooked mushrooms
½ c sliced celery    OR ½ white onion, chopped or grated, cooked in butter
EITHER:  3 green onions, chopped fine  OR:  1 t onion juice
¼ t paprika, dash nutmeg, ½ t ginger
Toppings:  chopped peanuts or crumbled bacon

Mix soup, milk and cooked onions with curry.
Simmer, stirring often so it doesn’t scorch.
Add remaining ingredients, cooking til warm.
NOTE:  Do NOT boil after adding sour cream, or will curdle.
Serve over white rice.


This recipe will spoil you–it’s better than any restaurant!

Mix in blender, or will be lumpy (Batter will be thin):
1 c milk (up to 1-1/4 c)
1 egg
1 c self rising flour* OR in place of self rising flour, mix:
1-1/2 t baking powder
1/2 t salt
1 c regular flour

24-30 large peeled, de-veined RAW shrimp, washed.
1 pkg. Soda or Ritz crackers (about 40), mashed into crumbs, not too fine
(Use rolling pin on crackers placed in a Ziploc bag.)

If desired, slice shrimp up their back so they open and lay flat (butterfly them).
Soak shrimp in batter 7-10 min. or more.  Coat shrimp with cracker crumbs.
Can prepare shrimp ahead of time, place on pan and chill til ready to fry.
Preheat oil in deep fryer to 400 degrees. (this is normal temp for a Fry-Daddy)  Need 2″ oil.  When oil is desired temperature, in slotted spoon, lower 8-10 shrimp gently into hot oil.
Fry about 2 minutes, or til golden brown and shrimp rise to top.
Do not overcook or will be tough! Drain on paper towel.

For coconut fried shrimp: add 1 c finely flaked coconut to cracker crumbs.
For fried fish:  soak in batter, then dip in seasoned meal and fry.

Very good served with Neiman Marcus’ Cocktail Sauce.


This recipe will spoil you–it’s better than any restaurant!

24-30 large peeled, de-veined RAW shrimp, washed, patted dry with paper towel.
1 c self rising flour
½ t sugar
1 egg
1 c ice water, cold milk or cold beer
2 T salad oil
1 pkg. Soda or Ritz crackers (about 40), mashed into crumbs, not too fine
(Use rolling pin on crackers placed in a Ziploc bag.)

Beat egg in bowl.
Add half of ice water & oil.  Mix well
Add flour.  Mix well, til creamy.
Gradually add remaining water
Soak or dip shrimp in batter.
Coat in crushed soda cracker crumbs.
Can prepare shrimp ahead of time, place on plate/pan and chill til ready to fry.

Preheat oil in deep fryer to 400°. (this is the temp. Fry-Daddy heats up to.)
Need 2″ oil.
When oil is desired temperature, in slotted spoon, lower 4-6 shrimp gently into hot oil.
Fry about 2 minutes or less, or til golden brown and shrimp rise to top.
Do not overcook or will be tough! Drain on paper towel.
For coconut fried shrimp: add 1 c finely flaked coconut to cracker crumbs.
For fried fish: soak in batter, then dip in seasoned meal and fry.

Very good served with Neiman Marcus’ Cocktail Sauce. [See: Sauce Recipes]

Makes 2-1/3 c batter – may want to half recipe

1-1/4 c cold water
3 eggs
2-1/2 t soy sauce
1-2/3 c flour
2 T sugar
1 t salt

Make batter just before using.  In blender, beat eggs, add soy sauce and water.
Gradually add flour, sugar and salt, blending til smooth.
Preheat oil in deep fryer to 400°. (this is regular temperature a Fry-Daddy
heats up to.)  Need 2″ oil.
When oil is desired temperature, dip shrimp in batter, and then using a slotted spoon, lower 8-10 shrimp gently into hot oil.
Fry about 2 minutes, or til golden brown and shrimp rise to top.
Do not overcook or will be tough! Drain on paper.


1/2 lb pasta
2T Kraft Balsamic Vinaigrette Dressing
½ lb uncooked deveined peeled medium shrimp or scallops
3 cloves minced garlic (3/8 t)
6 oz Cream Cheese, cubed
¾ c chicken broth
¼ c grated Parmesan cheese
1T chopped fresh parsley

Cook pasta per pkg directions.
Heat dressing in large skilled on medium heat.
Add shrimp; cook and stir 2-3 min, or til shrimp turn pink.
Add garlic at last minutes.
Remove shrimp with slotted spoon. Set aside

Add cream cheese to skillet and stir til cream cheese is completely melted.
Add broth, and mix well.
Add shrimp and 3T parmesan cheese.
Drain pasta; combine two mixtures.  Transfer to serving dish.
Sprinkle with parsley and remaining Parmesan cheese.

Enough for 1 lb shrimp

1/2 c butter, melted
2 cloves garlic, minced
1/2 t thyme
1/4 t oregano
3/4 t salt
1/2 t paprika
1/4 t ground red pepper
1/8 t black pepper

Marinate for 30 min. in refrigerator
WARNING!   If you put shrimp in marinade and REFRIGERATE for very long, the butter hardens.


1/2 c fresh lemon juice
4 large cloves garlic, minced
2 t dried oregano
1 t salt
1 t black pepper
1/2 c olive oil

Combine lemon juice and spices in bowl.  Whisk in oil til well blended
Marinate for 30 min. in refrigerator.

SHRIMP/CRAB BOIL (like Zatarins)

1-1/2 t Tabasco sauce or cayenne pepper
1 t allspice
10 whole cloves
5 bay leaves, crushed
1 t celery seed
1 T dill weed
1/4 c coriander seed
1/4 c mustard seed

This recipe is equivalent to 1 (3 oz) bag of crab boil or 1-1/2 T liquid crab boil.

CRAB CAKES    9/15/05

Makes 4 Cakes

1/2 cup bread crumbs (fine or coarse) (plain; Italian-seasoned; fresh white bread)  Or 1/2 c saltine crackers, crushed (about 15)
1/8 c mayonnaise
1 large egg, beaten
1T chopped fresh parsley
1 t minced garlic
1 t Old Bay seasoning
1/8 t pepper
1 t fresh lime or lemon juice
Dash Tabasco or pinch cayenne pepper (OPT)
1/2 t Worcestershire sauce (OPT)
1 t Dijon mustard; or 1/2 t dry mustard (OPT)
1/4 c grated Swiss or parmesan cheese, grated (OPT)
1/8 c chopped pimiento (OPT)
1 finely chopped green onion (OPT)
1 T finely chopped fresh basil (OPT)
1 T sour cream (OPT)
8 oz (1/2 lb) crabmeat or artificial crabmeat
1/8 c butter or margarine or oil

Stir together all ingredients except crab and butter.  Mix well.  Fold in crabmeat.
Shape into (4) patties.
Melt butter in large skillet, and cook crab cakes 3-4 min. each side til golden.
Drain on paper towel.
Some recipes roll in corn meal, crushed saltines or Panko crumbs; others don’t roll in anything
Serve with tartar sauce or cocktail sauce, lemon wedges.


Makes 4-6 patties

1/2 lb skinless salmon fillets, cut into 1” pieces
3 T- PLUS 1 c panko bread crumbs (divided)
1-2 finely chopped green onions
2 T chopped fresh parsley
1-1/2 T chopped fresh dill (heaping is good)
2 t fresh lemon juice
l t grated lemon peel (heaping is good)
1 T mayonnaise
1/4 t minced garlic
1/4 t garlic salt and fresh cracked pepper
1 t Cavender’s All Purpose Greek Seasoning
1 egg, beaten
1/4 c grated Swiss cheese
1/4 c oil (for frying)
1 t Dijon mustard; or 1/2 t dry mustard (OPT)
1/2 t Worcestershire sauce
Dash Tabasco or pinch cayenne pepper

Squeeze salmon to remove excel liquid.
Barely pulse salmon in food processor just coarsely chopped (but NOT mushy!)
[Or can cut into small pieces with knife.]
Mix all ingredients with the 3T of panko EXCEPT for the salmon and oil and 1 cup panco.
Add salmon and mix well.  Shape into 4-5 patties.
Carefully coat each patty in Panko crumbs placed in a shallow bowl.
If they wont stick, blend 1 egg with some water and dip in egg wash then crumbs.
Heat oil or butter in large skillet til shimmering. Add patties.
Brown patties 2-3 min. on each side, til golden brown.
Drain on paper towels.
Serve with tartar sauce, cocktail sauce or lemon wedges.


2 salmon fillets 1” thick
2T butter or herbed butter, melted

Place oven rack on top oven shelf and turn on to broil.
Leave oven door slightly ajar while cooking fish.
Baste with melted butter or herbed butter
Broil salmon fillets 7-9 minutes total.
Turn once halfway thru cooking to brown both sides of fish.

BAKED SALMON for TWO        (rev 1/17/10)

Place oven rack in center of oven. Preheat oven to 375°.
Cover baking pan w/foil and spray rack (if used) with PAM.
Wash: 2 salmon pieces about 1” thick.  Place on rack.
Heat 3T oleo (or salted butter) in skillet and brush SOME of it on salmon
Sprinkle salmon liberally with garlic salt.
Grate lemon rind; make lemon juice and prepare fresh dill.

Mix 3 items in small bowl and spread evenly over salmon:
1 t dill (1T fresh dill)
1 t fresh grated lemon peel (heaping is good)
1 t fresh lemon juice (heaping is good)

In skillet with melted oleo, saute ½ t minced garlic
Saute 1 c soft bread crumbs (2 slices white bread toasted & blended)
Or (better yet!) ½ c Kikkoman Panko Japanese Style Bread Crumbs
Add garlic salt, fresh ground black pepper
Press bread crumb mixture on the top of salmon.
Bake for 8-15 minutes, or until salmon easily flakes with a fork.


l salmon fillet/steak
1/4 t garlic salt and fresh cracked pepper
l small clove garlic, minced (1/8 t minced)
2 T chopped fresh dill (heaping is good)
l t grated lemon peel (heaping is good)
l t fresh lemon juice (heaping is good)

Spray indoor grill with nonstick cooking spray.  Heat grill.
Sprinkle salmon (skin side down), with garlic salt & fresh cracked pepper.
Grill 2-4 min. (depends on thickness of salmon)

Meanwhile, mix in small bowl dill, lemon peel and juice and spread mixture evenly over salmon.  Grill 3-5 min. more or until thickest part of salmon flakes easily with a fork.  Total grilling time will be about 7-8 min. per inch of thickness of fillet.

Serves 4 generously.

2 c buttermilk
1 1/2 c yellow cornmeal
1/4 c all-purpose flour
3 t. salt
1/2 t cayenne pepper
1 t garlic powder
1/2 t black pepper
8 farm raised catfish fillets
vegetable oil, for deep frying

Soak catfish in buttermilk at least 2 hours.
Mix cornmeal, flour, salt, red pepper, garlic powder and black pepper in a shallow bowl.  Dredge catfish fillets in flour mixture, shaking off excess.
In Fry Daddy, fry fish 3 to 4 minutes til golden brown. Drain on paper towels.

LOBSTER NEWBURG   (made 7/00)

1 2-lb lobster
4 T margarine, separated in 2T and 2T
2T flour
1 c cream or milk
1/4 t salt
1/2 t dry mustard
4T sherry
1 egg yolk, beaten
1 c fresh mushrooms, quartered
1/2 c grated Parmesan cheese
1/8 t cayenne pepper (or less, to taste)
1 c buttered breadcrumbs

Boil the lobster and split lengthwise. Remove meat and cut into 1″ cubes.
Melt 2T oleo in skillet, add flour and cook til bubbly.
Add cream, salt and mustard, cooking til thick.
Stir in sherry and egg yolk.  Keep warm.
Saute mushrooms in remaining 2 T oleo.
Add lobster meat; swish around and add sherry sauce.
Spread the mixture and sprinkle breadcrumbs, Parmesan cheese and paprika on top.
Bake at 375°.
Can do ahead of time and freeze them; then brown when ready to serve.

FOR CRAB or SHRIMP NEWBURG:  Substitute in place of lobster, 2 c crab meat, drained; OR cooked shrimp.

SEAFOOD NEWBURG:  Substitute in place of lobster, ½ lb lobster; ½ lb crab meat or scallops; ½ lb cooked shrimp.


2 live lobsters (about 1 lb each); or 4 frozen tails (5-6 oz each), cooked (instructions below)
2T chopped onion
4 oz. sliced fresh mushrooms
2 T margarine
2 T flour
1/4 t salt
1/8 t each – pepper and paprika
1/2 c light cream (20%)
1/2 c chicken broth
1/2 t Worcestershire
1 egg yolk, beaten
2T sherry
3 T dry bread crumbs
1T grated Parmesan cheese

Cook lobsters and remove meat—should be about 2 cups.
Cut into small pieces.
Heat oven to 450°.
Cook and stir onion and mushrooms in oleo til onion is tender.
Stir in flour, salt, pepper and paprika.
Add cream and cook over low heat, stirring til bubbly.  Remove from heat.
Temper egg yoke, and blend into hot mixture.
Stir in wine and lobster meat and heat through.
Put lobster mixture in baking dish.
Mix bread crumbs and cheese; sprinkle over mixture.
Bake 5-8 min.  Serve with puff pastry, noodles, rice or toast points

USING FROZEN LOBSTER TAILS:  To cook frozen lobster tails, heat to boiling 2 qts water and 2T salt.  Add lobster tails and cover and bring to boil again.  Reduce heat and simmer 15 min.  When cool, cut thru membrane lengthwise.  Remove membranes.  Remove meat from shells.  Cut into small pieces.

FROGMORE STEW     (Southern Living) (2004)
Makes 6 servings

2-1/2 qts. water
1 pkg/box Zatarins Crab/Shrimp Boil (or 1/8 c Old Bay Seasoning)
2 lbs small red potatoes
1 lbs polish sausage, or hot smoked link sausage (Hillshire-Polish=good)
3 ears fresh corn, halved
2 lbs unpeeled, large fresh shrimp

1 c margarine (2 sticks)
Onions to taste  (pearl are good-2 bags=20 onions; follow peeling instructions-add in last 5 min.)

BRING water and crab boil to rolling boil in large covered stock pot.
ADD potatoes; return to boil and cook, uncovered 10 min.
May not take this long to get potatoes done.
ADD sausage and corn and return to a boil.
Cook 10 min, or til potatoes are tender.
ADD shrimp and cook 3-4 min, til shrimp turn pink.  DRAIN.

True traditional Frogmore Stew style is to pour mixture out in center of table on heavy brown paper and everyone serves themselves.  Have a “bucket” on table for scraps.  Can pour mixture into large pan or bowl and set in center of table.

Serve with:
French Bread or cornbread
Old Bay Seasoning – sprinkle on top of mixture and corn.
Cocktail Sauce
Lemon wedges.


Serves 2 to 4

3 T olive oil
5 garlic cloves, minced  (5 t chopped garlic)
2 T Tomato paste
8 oz. bottle clam juice
(2)  6.5 oz cans chopped clams, drained, reserving ½ c juice
pinch dried red pepper flakes
salt & pepper to taste
8 oz fettuccini or spaghetti, freshly cooked

Heat oil in heavy skillet over med heat.
Add garlic and sauté til golden brown, about 1 minute
Add tomato paste and stir about 1 minute.
Add parsley and clam juice and reserved ½ c clam juice from clams, and simmer 15 min.
Add clams and red pepper flakes and heat thru.  Season with salt & pepper.
Toss with cooked pasta and serve.


2 orange roughy fish fillets (8 oz each)
1 T olive oil
2 t fresh lemon juice
1 t dried dill weed (fresh is better)
¼ t pepper
1 small zucchini (5 oz) cut lengthwise in half and then crosswise into ¼ “ slices
3 plum tomatoes, each cut into quarters
½ small yellow, red or green bell pepper cut into thin strips
1 green onion, cut diagonally into slices
Garlic salt to taste
Cut fish fillets to make 4 equal serving size portions.

In 8-in square microwave-safe dish, arrange fish in spoke fashion.
Sprinkle with garlic salt.
In med. Bowl, combine oil, lemon juice, dill and pepper.
Add veggies and coat well.
Arrange vegetables evenly over fish
Cover with saran wrap (punctured) or a lid.
Microwave on HIGH 7-8 min, or til fish flakes and veggies are tender.
Let stand 5 min before serving.


2 c cooked cocktail/salad shrimp (frozen)
8 oz  Pillsbury Crescent Dinner Rolls or Seamless Dough Sheet
1 c imitation crabmeat cut into small pieces
1 t seafood seasoning blend
1 t garlic powder
6 oz (1-1/2c) shredded Mexican cheese blend
1 t dried parsley flakes
Heat oven to 375°.

Unroll dough onto ungreased cookie sheet.  Press to make rectangle.
Thaw shrimp. Drain well between paper towels.  Cut into small pieces
Top dough with shrimp and all other ingredients, in order listed.
Bake for 15-20 min til crust is golden brown.
Cut into squares.


2 c raw RICE, cooked

1 pkg Louisiana Fish Fry Products Cajun Gumbo Mix, using 2 cans chicken broth for part of 8 cups liquid.
In 4 qt pot, combine 1 c cold water and Gumbo Mix and stir til lumps are out.
Add more water if too thick to tell.
Add 7 more cups COLD water/broth. Should total  8 cups liquid.  Bring to boil.
Turn down and simmer with lid (lid keeps top from getting scummy).

Saute and add to Gumbo:
1 c finely chopped onion
1 c finely chopped red bell pepper
1 c thinly sliced celery

ADD:  16 oz frozen sliced okra or more (micro okra 7 min on hi)
1 can (14 to 16 oz.) diced tomatoes [or ½ c picante and 1 can green chili/tomatoes or mild Rotel]

Meats you can use (can mix them):
1 lb raw shrimp, peeled and de-veined – add JUST BEFORE SERVING.  Only need to cook 2-3 min in HOT gumbo
¼ lb ham, cooked, bite-size pieces
polish or summer sausage links, sliced into fourths – fry to get grease out.
cooked, chopped chicken/fish
6 slices bacon, fried – sprinkle on top (optional)

½ t garlic powder; or 1 t minced garlic
½ t thyme
4 cloves, minced
1 T chopped parsley
3 bay leaves (remove before serving)
½ t black pepper
1/8 t cayenne pepper
½ t chili powder
dash Worcestershire
1 t Kitchen Bouquet (optional)
dash Tabasco;
1T Tony Chachere’s Creole Seasoning Mix.

SHRIMP & GRITS  (Judy Bates 11/2014)
1/2 lb. bacon, cooked & crumbled
2 c. heavy whipping cream
2 Tbsp. butter
2 Tbsp. Frank’s hot sauce
1 Tbsp. minced garlic
1 lb. cooked, peeled shrimp (plus or minus)
1 c. cubed cheddar or pepper jack cheese
1/4 c. green onions, chopped (3-4)
3 c. water
1 tsp. salt
1 c. quick grits

Cook bacon in a large non-stick skillet. Set it aside.
Using same skillet, bring butter, cream and hot sauce to a boil (stirring constantly).
Reduce heat to medium, add garlic, stir constantly until thickened.
Stir in cooked shrimp. Cook 1-2 minutes til shrimp is warm.
Meanwhile, in separate pot, bring water and salt to a boil.
Reduce heat to medium and whisk in grits.
Cook, stirring occasionally, 7-8 minutes or until smooth.
Stir in cheese til melted.
In serving bowl, place one serving grits. Top with cream sauce. Garnish with bacon & green onions.

FISH TACOS  (for Two)  7/25/18

1 lime
2 c shredded cabbage or slaw mix
¼ c sour cream
2 T olive oil
½ lb fish filets
4 corn tortillas
½ c salsa
OPT:  sliced onion, jalapeno, fresh cilantro to taste

Brine fish in salt water for couple hours. Drain & dry.
Grate 1 t lime peel and juice lime. Combine cabbage and lime.
Stir lime peel into sour cream.
On med. heat, sauté onion and jalapeno in olive oil.  Remove when done.
Sprinkle fish with garlic salt and pepper. Fry fish in oil.
Heat tortillas. Place fish in each.
Top with cabbage, sour cream, salsa and cilantro.