San Fernando Valley Mocha Moms
Chilean Sea Bass
Serves 4

Ingredients:
4 fillets Chilean Sea Bass
2 limes
3 cups vegetable broth (no salt)
Dry white wine
Tomato Basic Sauce
1 tablespoon whipping cream
salt and pepper to taste

Directions:
Clean fillets thoroughly and pat dry. Squeeze lime juice over fish. Pour broth
into a large skillet. Bring to simmer then add fish. Cover and let simmer 10-25
minutes, depending on thickness of fish. To test if fish is done, pull meat away
with a fork. It should be flaky and tender when done.

Remove fish from pan and keep warm. Deglaze(see below) pan with a little
white wine. Turn heat to high and then add 1.5 cups of Tomato Basic sauce.
Simmer until hot. Stir in dollop of cream and salt and pepper to taste. Pour half
of sauce on platter. Place fillets on top. Pour remaining sauce over fish and
serve.

Deglaze: Just use the liquid to scrape up the leftover glaze from the meat in the
pan. It becomes the base of a sauce.
Salmon (Pouch) Cakes with Lemon Herb Sauce
by MM Tammy

Ingredients:
7.1 oz. Chicken of the Sea® Premium Skinless &
Boneless Pink Salmon Pouch
1/4 cup finely chopped red pepper
1/4 cup finely chopped green onion
1/4 cup mayonnaise
1 Tablespoon fresh lemon juice
1/4 teaspoon seasoned salt
Cayenne (red) pepper, to taste
1 large egg, beaten
1 cup dry bread crumbs
3 Tablespoons butter

Directions:
In a medium bowl, gently flake salmon. Stir in
chopped red pepper, green onion, mayonnaise,
lemon juice, seasoned salt and cayenne pepper. Stir
in egg and 4 tablespoons of bread crumbs. Divide
and form mixture into 8 balls. Place remaining
bread crumbs on a plate. Roll balls in bread crumbs
and flatten into cakes about 1 inch cakes. In a
lightly buttered skillet over medium heat, fry cakes
until golden brown on both sides. Serve
immediately with Lemon-Herb Mayonnaise.

Lemon-Herb Sauce
1/2  cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 tsp. Fresh thyme or 1 tsp. dried thyme.
Salt and pepper, to taste

In a small bowl, combine all ingredients. Chill until
ready to serve. Makes approximately 1 cup.
Herb Poached Salmon by MM Tammy

Preheat oven to 400 degrees F

Ingredients:
Salmon fillet the size of a 11 inch cooking dish.  
Cut into 4 individual strips
Chicken Stock or Vegetable Stock (2 cups or
enough to come to the top of the Salmon when
poured in).
Bouquet of fresh Rosemary
Bay Leaf
Salt, Pepper to taste
Garlic Powder

Directions:
Place salmon fillets in a long caserrole dish. Pour
stock into the pan so that just the very top of the
salmon is exposed. Season fish with Seasoning
Salt or Sea Salt, Garlic Powder and Pepper.  Lay
strips of the Rosemary all around the Salmon and
in between the pieces.  Push down into the liquid.  
Put uncovered into the oven for 15-20 minutes.

Remove and place on platter.  .
Pecan Crusted Catfish with White Cheddar Grits by MM Lainika
Submitted By: CRISCO®
Here's a down-home, Southern style favorite with a tasty side-dish
twist of Cheddar cheese flavored grits.

Makes: 4 servings

Ingredients For Fish:
1 cup all-purpose flour
1 tablespoon onion powder
Salt to taste
3 eggs
2 cups milk
1 bunch fresh thyme, chopped
2 cups finely ground pecans
Pepper
4 (6 ounce) catfish fillets
3 cups CRISCO® Pure Canola Oil

For Grits:
4 cups chicken broth
2 cups stone-ground grits (or instant grits)
1/4 cup heavy cream
1/2 cup shredded white Cheddar cheese
Salt and pepper
4 green onion, thinly sliced

Directions:
1. For the Catfish: Mix together the dry ingredients in a shallow dish.
In another shallow dish, whisk together the eggs and milk. In a third
shallow dish, mix the thyme, pecans, and salt and pepper to taste.
Coat each catfish fillet in the flour mixture, then egg, then nuts,
coating completely.

2. For the Grits: Bring broth to a boil in a two-quart saucepan.
Reduce heat to simmer. Whisk in grits and cook until grits are soft
but not mushy, about 12 to 15 minutes. Stir in heavy cream, cheddar
cheese, salt and pepper.

3. In a large, heavy skillet, heat the CRISCO® Pure Canola Oil to
350 degrees F. Carefully place the catfish fillets into the hot oil, cook
about 8 minutes, turning occasionally, until both sides are golden
brown. Divide grits between 4 large bowls. Top each with a catfish
fillet. Garnish with sliced green onions and serve.
Sea Bass with Mustard Crust by MM Tammy

Ingredients:
3 tablespoons Dijon mustard
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme leaves
2 teaspoons balsamic vinegar
1 teaspoon chopped fresh marjoram leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (2-pound) skin-on sea bass fillet
1 lemon, thinly sliced into rounds
Garlic-Parmesan Broccoli, recipe follows
Finely grated Parmesan, for garnish
Chopped fresh parsley leaves, for garnish
Sprigs fresh marjoram, for garnish

Directions:
Preheat the oven to 400 degrees F.
In a bowl, combine the mustard, 2 tablespoons of
the oil, the garlic, thyme, vinegar, marjoram, salt
and pepper and mix well. Rub the fish with 1/2
teaspoon of the oil and place in a roasting pan,
skin-side down. Brush the mustard mixture onto
the fish and lay the lemon slices over the top.
Drizzle with the remaining 2 1/2 teaspoons oil
and roast until the fish is cooked through, about
20 minutes.

Place the fish on a platter and arrange the
broccoli around the fish. Dust lightly with
Parmesan, garnish with the parsley and marjoram
sprigs, and serve.
Seafood Recipes
Sheree's Daddy's Salmon Croquettes by MM Sheree

Ingredients:
1 can salmon
2 eggs
onion
garlic
seasonings you like
2 potatoes
corn meal
boxed mashed potatoes

I know...what the hell are potatoes doing in the recipe?  My thinking
is they wanted to make that can stretch...which is real.

Version 1-when you have a little time and potatoes
Boil potatoes with onion garlic and salt until potatoes are soft.
Peel potatoes and mash with seasonings
Add to one can of drained salmon
Mash it up.
Whip two eggs, mix it in
Coat in corn meal
Coat in boxed mashed potato flakes
Fry in whatever oil you cook with.  I use olive and I don't use a lot.  
Cover when cooking.
Flip when brown on one side.

Version 2--when you ain't got or don't feel like boiling potatoes
Drain can of salmon
Mix in chopped onion and garlic (saute them first if you like--I
personally like the crunch)
Mix in about a cup of mashed potato flakes
Make your patties
Coat in corn meal
Coat in potato flakes
Fry in whatever oil you like until brown

My patties used to always fall apart.  My dad said that I wasn't
putting enough egg in.  Once I added the second egg, they stayed
together perfectly.
Slammin'(and simple) Shrimp Creole
by MM Francyne
[I served it with Texas Toast and a mixed green
salad with shredded cabbage & carrots.]

Ingredients:
4 Tbsp of corn oil
1 medium onion, chopped
1/2 cup bell pepper, chopped
1/2 cup chopped  celery
2 cloves garlic, chopped (I used 3)
1 8 oz. Can of tomato sauce
2  cups of water (I used chicken  broth)
1/2 cup chopped green onion tops
1/2 cup chopped parsley (I used dried parsley)
1 tsp salt (I used Old Bay & Tony Chachere’s
Creole seasonings)
1/4 black pepper
1/8 red pepper
2 Tbsp flour
1 bay leaf
2 pounds of fresh raw shrimp, deveined (I used
one bag of the large frozen tail off shrimp from
Trader Joes, thaw as directed)
1 small can of crab meat (I added this myself, the
recipe didn’t call for it).

Heat oil in a large skillet.  Stir and cook onion,
bell pepper, celery and garlic until wilted.  Add
tomato sauce; cook 3 minutes, stirring
constantly.  Add water (or broth); bring to a
boil.  Reduce heat.  Add green onion tops, parsley
and seasonings; simmer 30 minutes.  Mix flour
with a little water (broth); stir into sauce.  Add
bay leaf and shrimp and crab; cook 15 minutes.  
Discard bay leaf.  A thin sauce is desired.  Add
water (broth) if needed.  Serve over hot cook
white rice.  Serve with green salad and French
bread.  Serves 4 - 6
Thai Shrimp and Salmon Curry by MM Tonja

Ingredients:
1 14-ounce can coconut milk
1 to 2 tsp. Thai red curry paste (to taste)
1 pound peeled and deveined medium shrimp
1 8-ounce boneless, skinless salmon fillet, cut into 1-inch pieces
1 10-ounce package ready-to-use baby spinach
Chopped fresh cilantro, for garnish
Hot cooked Jasmine or Basmati rice

Directions:
Place 2 tablespoons of the coconut milk in a large skillet or Dutch
oven with the Thai red curry paste over medium-high heat.  Whisk
until well combined, then stir in the shrimp and salmon.  Sauté
briefly, then add the remaining coconut milk and bring to a boil.  
Reduce heat and simmer for a few minutes, until seafood is cooked.
 
Remove the seafood from the coconut milk mixture using a slotted
spoon and set aside.  Add the spinach to the pan, cover and simmer
until the spinach is wilted.  Return the seafood to the pot and serve
with the cooked rice.

Makes 4 servings.