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Scarsdale Diet Recipes

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Fish and Seafood


Lomi Salmon
Sunday Dinner - International "Hawaiian"

LOMI SALMON
4 oz fresh salmon (boned and skinned)
2 tbs. chopped onion
1 tbs. minced scallions, green part included (or chives if preferred)
1/2 teaspoon fresh or ground ginger
Salt and pepper
1/4 teaspoon Tabasco sauce
1/4 cup lime juice
1/2 cup chopped, peeled, seeded tomato
4 thin slices lemon
Coat the bottom of a heavy baking dish with nonstick vegetable spray.
Place salmon in the dish and cover with lime juice.
Cover dish with aluminum foil and bake in 350 degree oven for 25 minutes. If the liquid evaporates, add some hot water. Remove aluminum foil.
Add tomatoes and cook 5 minutes longer. Serve with lemon slices.
Serves one.

Cold Poached Fish Natalia
Friday Dinner - Gourmet

COLD POACHED FISH NATALIA
1 pound center cut fresh red snapper, striped bass,
or other available fish, with bone
*Court Bouillon
Using small fish poacher, or saucepan just about wide enough to hold fish.
Place a rack on bottom.
Put fish in poacher, just cover with water, then remove fish and put aside.
The depth of the water will now indicate how far up to fill saucepan with court-bouillon.
Pour out water and put all ingredients for Court-Bouillon into poacher,
adding water to reach previous depth.
Cover and boil 20 minutes.
Wrap fish in cheesecloth to hold it together, and lower to rack in poacher.
When court bouillon boils again, reduce heat to very slow simmer.
Allow to poach 10 minutes for each inch of fish measured at its thickest point.
(20 minutes if 2 in. thick, 25 min. if 2 1/2 in thick, etc.)
Fish should flake easily with a fork when done.
Carefully remove from poacher, drain on paper towels,
wrap in clear wrap or foil and refrigerate until chilled through.
Remove cheesecloth, peel skin off fish and serve with
*Mustard Sauce Henri.
Serves 2.

Tuna (or Salmon) Salad Gourmet
Wednesday lunch - Gourmet

TUNA (OR SALMON) SALAD GOURMET
1 61/2 oz or 7 oz can solid pack tuna fish (or salmon)
oil drained off and fish rinsed in colander under cold water
2 stalks (or more) celery, diced
1 hard-cooked egg, chopped
2 tsp. tiny capers
1/2 inch strip pimento, diced
1 tsp. grated onion (optional)
1 tbs. lemon juice (or more, to taste)
1 shake Tabasco sauce (or more, to taste)
Watercress or Bibb lettuce (or other available)
Radish rosettes, sliced cucumber, lemon wedge
Place chilled drained tuna (or salmon) in a bowl and flake it with a fork.
Add celery, hard-cooked egg, capers, pimento, onion (if used),
lemon juice and Tabasco sauce, and mix without crushing.
Serve on a bed of watercress or choice of lettuce and garnish
with radish rosettes, sliced cucumber and lemon wedge.
Serves 2.

Tuna Shimi
Tuesday lunch - International "Japanese"

TUNA SHIMI
3 1/2 oz (1/2 can) tuna fish (packed in water, well drained)
1 tbs no-sugar soy sauce
2 tsp. white horseradish sauce dash of ground ginger or 1/8 teaspoon fresh ginger
salt and pepper
1 1/2 cups spinach leaves
1 scallion sliced thin
1 tbs lemon juice
2 red radishes attractively carved
Mix soy sauce, horseradish, ginger, salt and pepper.
Pour over tuna and mix lightly. Place on spinach leaves.
Sprinkle with scallions and lemon juice. Add radishes. Chill until serving time.
Serves one.

Lobster a la Nage
Friday Dinner - Gourmet

LOBSTER A LA NAGE
1 cup cooked lobster meat
1/2 cup chicken broth
1/4 cup diced celery
1/4 cup chopped parsley mixed with
1 tbs. fresh or dry dill
salt and pepper to taste
1 egg yolk
1/4 cup dry white wine
pinch of cayenne
Bring chicken broth to a boil, add celery, parsley-dill mixture, salt and pepper.
Turn heat down and simmer 10 minutes. Add lobster pieces.
Heat 5 minutes. Mix egg yolk with wine and cayenne, and stir into hot mixture.
Serve immediately.
Serves one.

Deviled Shrimp
Monday Dinner - Gourmet

DEVILED SHRIMP
5 jumbo (or 7 large) uncooked shrimp, peeled and deveined
2 tbs. dry white wine
1 tbs. Dijon mustard
1 clove garlic, crushed
1/4 cup diced onion
Salt and pepper to taste
1 small whole tomato (peeled)
1/4 cup chopped parsley
Coat a skillet with no-stick vegetable spray.
Heat and add shrimp, sauting on each side for 2 minutes. Add wine, mustard, garlic, onion and seasonings.
Cover and Cook at medium heat for 10 minutes. Add tomato, breaking it up with a fork.
Mix all together, cover again, and cook 10 minutes longer. Add parsley and serve immediately.

Tori Shrimp and Chicken
Tuesday Dinner - International "Japan"

TORI SHRIMP AND CHICKEN
1/2 cup raw shrimp (ready to cook)
1/2 chicken breast, no skin, no fat
1 cup water
2 tbs no-sugar soy sauce
1 teaspoon artificial sweetener
1/8 teaspoon five spices powder
1/2 cup sliced mushrooms
1/4 cup sliced snow peas
4 asparagus spears (frozen or canned or fresh)
5 whole blanched almonds
Cut shrimps in halves, set aside.
Dice chicken and set aside.
Mix a little water with soy sauce, sweetener and spices.
Cover mushrooms with 1/4 cup hot water and set aside.
Bring rest of water to a boil over very high heat. Add chicken.
Cook 6 minutes, turning often.
At the same time, coat a heavy pan with no-stick vegetable spray and add shrimps.
Working rapidly, saut shrimps until pink.
Remove and keep warm. Add asparagus, heat through, and remove pan from heat leaving asparagus in the pan.
Add mushrooms to the cooked chicken and its liquid and bring to a boil.
Cook 3 minutes. With a slotted spoon, remove chicken and snow peas. Mix lightly.
Sprinkle with some cooking juice (not too much, or the shrimps and snow peas will turn dark), garnish with asparagus and almonds.
Serve at once. Serves 1.


Zarzuela
Friday Dinner -International "Spanish"

ZARZUELA
4 clams (whole Littlenecks)
6 medium shrimps, cleaned and ready to cook
3 ounces crab meat chunks
1/2 tomato, seeded, diced
1 tbs. chopped onion
1 clove garlic, crushed
1/8 tsp. saffron
1 pinch cayenne pepper
Salt, pepper
1/4 cup dry white wine mixed with
1/4 cup water
1/4 cup minced parsley
Coat a heavy medium casserole with nonstick vegetable spray.
Add onions and tomato. Cook quickly, turning with a wooden spoon.
Add saffron and garlic; mix. Add clams, cover casserole and cook 5 minutes.
Add wine, shrimps, crab meat, seasonings. Cover.
Cook at high heat until shrimps are pink and clams open.
Sprinkle with parsley, stirring food quickly.
Serve at once. Serves one.