Seafood Recipies Recepies

Alaska Seafood with Couscous

• 4 (12x18-inches each) sheets aluminum foil
• 2/3 cup uncooked couscous
• 1/4 cup sliced green onion
• 1 teaspoon ground coriander
• 3/4 teaspoon paprika
• 1/4 teaspoon hot pepper sauce
• 1/2 cup sliced almonds
• 1/2 cup currants
• 1 (10.5-ounce) can double strength chicken broth, divided use
• 4 (4 to 6-ounce) Alaska cod, pollock, sole/flounder or halibut fillets*,, thawed if necessary
• 2 tablespoons melted butter or margarine
• 1 lemon, thinly sliced
• 2 tablespoons chopped fresh parsley

1. PREHEAT oven to 450°F or grill to medium-high. Spray foil with nonstick cooking spray; set aside. Combine next 7 ingredients. Stir in half of chicken broth.
2. CENTER one-fourth of the mixture on each sheet of foil. Top with Alaska seafood fillet, butter and lemon slices.
3. BRING up foil sides. Double fold top and one end of packet. Through open end, add one-
   fourth of remaining broth. Double fold remaining end to seal packet, leaving room
   for heat circulation inside. Repeat to make four packets.
4. BAKE 20 to 25 minutes on a cookie sheet in oven OR
5. GRILL 8 to 10 minutes in covered grill. Sprinkle with parsley before serving.
   Makes 4 servings.

Four-Cheese Seafood Lasagna

A seafood lovers lasagna, filled with mushrooms, spinach and fresh herbs to complement your choice of fish or shellfish. Enjoy with warm garlic bread and a fresh green salad.

• 12 mushrooms, sliced
• 10 tablespoons butter, divided use
• 1 (15-ounce) container ricotta cheese
• 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1/4 cup chopped fresh basil
• 2 large eggs, lightly beaten
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon minced garlic
• 1/2 cup all-purpose flour
• 3 cups milk
• 2 cups chicken broth
• 1/4 cup tomato paste
• 1/8 teaspoon hot pepper sauce
• 1 16-ounce) package lasagna noodles, cooked and drained
• 2 pounds mixed seafood, cut into bite-size pieces
• 1 cup shredded Swiss cheese
• 1 cup shredded cheddar cheese

1. Preheat oven to 350°F.
2. In a large skillet, sauté mushrooms in 2 tablespoons of the butter until tender, 3 to 5 minutes; set aside.
3. In a large bowl, combine ricotta cheese, spinach, basil, eggs, Parmesan cheese, half of the salt and half of the pepper. Mix thoroughly and set aside.
4. Melt the remaining 1/2 cup butter in a saucepan and briefly sauté garlic over medium heat. Add flour and cook, whisk continuously, for several minutes. Gradually add milk and broth, whisking constantly. Cook sauce over medium heat until thickened. Stir in tomato paste and season with the remaining salt, remaining pepper and hot pepper sauce to taste.
5. Spread a bit of the sauce in the bottom of a 13 x 9-inch baking dish. Arrange one-third of the noodles over the sauce. Top this with a layer of mushrooms, half of the seafood and half of the spinach-cheese mixture.
6. Add another layer of noodles and cover with a layer of sauce. Add the remaining seafood and remaining spinach-cheese mixture and top with a final layer of noodles. Spoon on remaining sauce and top with Swiss cheese and cheddar cheese. Bake for 35 to 45 minutes or until bubbly around the edges. Let stand 5 minutes before cutting.
   Makes 8 servings.