Foods Recipes

1 lb Whitefish -or- Turbot

-Fillets, fresh or frozen 1 lb Pike Fillets, fresh or

-frozen 2 Onions, sliced

4 c Water

2 Carrots, sliced

1 ts Salt

1/2 ts Ground White Pepper

2 Eggs

1/4 c Matzo Meal

Defrost the fish, if frozen. Save the head, skin and bones of fish when filleting. Place them in a large saucepan with the onions, water, carrots, salt and pepper. Cook over high heat until the fish is ready. Grind the fish in a food processor. Add the eggs and matzo meal. Mix until well blended. Drop balls of the fish mixture into the fish stock. Cover and simmer for 30 minutes.

Remove the cover and continue cooking for 10 minutes longer. Cool the fish balls and place on a platter or in a bowl. Strain the fish stock over fish balls. Add the carrots around the fish. Chill Serve with horseradish. Serves 18 One Serving of 2 Fish Balls = Calories: 98 Carbohydrates: 2 Protein: 12 Fat: 4 Sodium: 190 Potassium: 20- Cholesterol: 56 Exchange Value: 2 Lean Meat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

----------------------------------MARINADE---------------------------------- 8 Cloves Crushed Garlic

2 tb Minced Cilantro Root

1 ts White Pepper

1/2 ts Salt

2 tb Fish Sauce (Nam Pla)

1 1/2 tb Sugar

-----------------------------------SHRIMP----------------------------------- 1 lb Shrimp, Shelled & Deveined

3 tb Oil

1 Tomato, Cut Into Wedges

1 Cucumber, Sliced

The garnish of tomato and cucumber slices adds freshness to this rich spicy dish, which should be served with plenty of fresh vegetables. Thoroughly mix together all the marinade ingredients. Combine the shrimp with the marinade and set aside to marinate for 10 minutes. Heat a medium skillet, add the oil and saute the marinated shrimp for 4 minutes. Remove to a serving plate and garnish with the tomato and cucumber.

3 tb Vegetable Oil

1/2 lb Shrimp, Peeled And Deveined

2 tb Cilantro Pesto (See Recipe)

1 tb Fish Sauce (Nam Pla)

Fresh Cilantro Leaves Heat a wok or medium skillet over medium-high heat. Add the oil and swirl to coat the surface. When the oil is very hot but not smoking, add the shrimp and stir-fry until they begin to color on all sides, about 1 minute. Add the pesto and stir-fry until it coats the shrimp and begins to cook, about 1 minute. Add the fish sauce and toss the shrimp for another 15 seconds to mix it in. Transfer the shrimp and sauce to a serving platter. Sprinkle with cilantro leaves and serve.

4 x Large mackerel (or 8 small)

Clove garlic Seasoned flour Butter for frying Lemon juice Mince garlic very finely Divide between the fish and rub in well. Roll mackerel in beaten egg and then in flour. Fry in butter for 4-5 minutes each side. Sprinkle with lemon juice and serve.

12 Cloves fresh garlic, minced

1 Bunch green onions, minced

1/2 c Butter

1/4 c Vegetable oil

1/2 c Chopped parsley

1 t Italian seasoning

1 c Dry white wine

1 c Clam juice

1 c Water

24 Cherrystone clams, cleaned

In large skillet, saute garlic and onion in butter and oil for 1 minute. Add parsley and seasoning. Add wine, clam juice and water and cook 2 minutes. Now add clams and cook covered until clams open, about 10 to 12 minutes. Serve in bowls.