"Striper Ceviche"

Ingredients

#1. Catch a fresh striper. #2. Remove  blood line, clean, cut fish into 1/2 inch pieces-place in a large enough bowl to hold all the ingredients below. #3. Squeeze 4 lemon/4 limes (hand juicer is recommended for this) remove seeds. #4. Pour lemon and lime juice over fish, all fish must be covered with juice, and the cooking process has just started the citrus acid cooks the fish, (fish will turn white) #5. Dice up 1 large onion-white or brown place in bowl with fish evened out , (do not disturb fish). #6. Cut up 2/3 tomato's place on top of onion (once again don't mess with the fish). #7. Cut up some cilantro place  on top of tomatoes evenly. #8. Dice 2/3 Serrano chillies you can add more if you like it HOT, throw them into the bowl. #9. Place the bowl in the refrigerator for 1 hour, remove and stir well READY To EAT! #10. Place a spoonful on a corn chip-best with restaurant style corn chips and add a little splash of Ta patio on top! 

Created By Tom Harding Of Quartz Hill, Ca.

"Rolled Fish Fillets With Vegetables"                

Power Level, HIGH Approx. Cooking Time/10 minutes, yield/4-6 servings. 2 small onions, thinly sliced, 2 tablespoons butter 1 clove garlic minced. 1-1/2 cup sliced fresh mushrooms, 1 can (10 oz.) whole tomatoes, drained, cut up. 1/4 cup white wine.1/4 teaspoon dried basil leaves. 1 1/2  fish fillets (4-6 fillets), about 1/2 inch thick. In 12x8 inch baking dish, combine onions, butter and garlic. Cover dish with plastic wrap. Microwave at HIGH for 3 1/2 to 4 1/2 minutes, or until onions are tender. Stir in mushrooms, tomatoes, wine and basil. Roll up each fillet, starting with narrow end, secure ends with wooden picks. Arrange on vegetable mixture. Re-cover. Microwave on HIGH for 5 to 6 minutes, or until fish flakes easily with fork, turning fillets over and rotating dish after half the time. Let stand for 5 minutes. Spoon vegetables over fillets when serving. By Microwave Cookbook Samsung

"Beer Battered Fish"

Ingredients:

2 lbs fresh fillets, 1 tbsp fresh lime juice. 1 cup flour w/1 tsp seasoned salt. 1/4 tsp pepper. 1/2 oz. Beer. Extra flour. Method: Fill deep fryer, or deep saucepan about 3/4 full with oil or fat for frying. Heat to 375 degrees. Cut fillets into serving size pieces, brush with lime juice. In a bowl mix flour, salt and pepper. Gradually add the beer, beating until batter is smooth. Place extra flour on a plate. (coat each piece of fish with flour) and dip into the batter, coating well. Fry for 7-10 minutes, turning once. Drain on paper towels. Serve hot with french fries, cold slaw, and lemon wedges. Created By The Spice-guy! http://www.spice-guy.com/  

"Fried Catfish Fingers With Spicy Dipping Sauce"

Ingredients:

2 cups white cornmeal, salt and freshly ground black pepper. Catfish fillets, cut into 1 inch wide stripes. Peanut oil for deep frying. Spicy Dipping Sauce: Use 3/4 cup white wine vinegar. 1/2 tsp salt, 1/2 tsp coarsely ground black pepper. 1 shallot, finely chopped 2 cloves garlic, finely chopped and fresh parsley. Preparations: Prepare Catfish, place cornmeal in a shallow dish and season with salt and pepper. Dredge catfish strips in cornmeal mixture, shaking off the excess. Set aside on wax paper-lined baking sheet. Pour 2 inches of peanut oil into a deep fryer or large, heavy skillet and heat to F on a deep-frying thermometer. Add catfish strips to hot oil, three at a time, and fry in a single layer for 5 minutes, turning to cook evenly, until golden brown and fish flakes easily when tested with a fork. Drain on paper towels and sprinkle lightly with salt. Prepare dipping sauce 1 minute before serving catfish fingers. Mix vinegar, salt, pepper, shallot, garlic, green onions and parsley in a small bowl. Taste and adjust seasonings if necessary. Created By The Spice-guy!   www.spice-guy.com

"Salmon Wellington"

 Ingredients:

1 lb. (approx .) Salmon fillet, skinned and trimmed to measure about "8x4" one pie crust (from your store refrigerator section, the kind you unroll.) 1 or 2 large Portobello mushrooms, sliced. Fresh sprigs of rosemary and thyme. Some salt and pepper, olive oil, 1 well beaten egg.

Preparations:

Preheat oven to 350-375F- Lay the pie crust on a oiled cookie sheet. Lay some sprigs of the herbs down the center of the pie crust from left to right, to cover an area the size of  the salmon. Then lay half ' of the mushrooms over the herbs. Now lay the salmon over the mushrooms, the rest of the mushrooms on the salmon, and the rest of the herbs on the mushrooms. Drizzle with your best olive oil. Now fold the pie crust over and seal with the beaten egg. Finish by brushing the outside with the beaten egg. Make a couple of small slits in the crust for the steam to escape. Bake until the crust is brown, about 35-40 minutes. Let stand for 5 minutes and serve. Serves 2-4.

Recipe Created By The Spice Guy! http://www.spice-guy.com