Recipes From Bodega Bay Auxiliary for Fisheries
The following recipes were graciously supplied by the Bodega Bay Auxiliary for Fisheries. Their cookbook, Bodega Bay's Best, can be ordered by mail:
Bodega Bay's Best
PO Box 1632
Bodega Bay, CA 94923
1-707-875-3625
Crab Meat Cobbler
Spud Point Crab Company
1860 Bay Flat Road
Carol Anello
Melt 1/2 cup of butter
Add 1/4 cup green bell pepper
1/2 cup chopped onion
Cook until tender.
Blend in:
1/2 cup flour
1 tsp dry mustard
1 cup milk
1 cup American cheese
Cook stirring constantly until thick.
Stir in:
1 cup crab meat
1 1/2 cups drained tomatoes (#2 can)
2 tsp Worchestershire sauce
Pour into 2 quart baking dish.
Cheese Biscuit Topping:
Mix together 1 cup flour and 2 tsp baking powder.
Add 1/4 cup shredded American cheese. Cut in 2 Tbsp shortening. Add 1/2 cup of milk and mix until all particles are moistened. Drop on top of crab mixture. Bake at 450 F for 20-25 minutes.
Fish Tacos
Doris Carraher/Happy Trails
1 lg boneless white fish filets (cod, red snapper)
1 Tbsp red chili powder
1 tsp onion powder
1/2 tsp garlic powder
1 cup Chunky taco sauce
1 cup grated Cheddar cheese
4 corn tortillas
Place fish in microwave dish. Sprinkle with spices, cover and cook in microwave for 2 minutes on medium heat. Check, if not opaque, cook for 2 more minutes. Drain off juices. Break into smaller pieces, add taco sauce and cook for 2 more minutes. Fry corn tortilla in hot oil until crisp, or use precooked tostado tortillas.
Top tortillas with cooked fish fillets, place on plate, top with 1/2 cup cheese. Return to microwave to melt cheese for 30 seconds on high. Garnish with sour cream, lettuce, tomatoes, avocado slices & olives.
Makes 4 servings.
Noyo Special Seafood Delight
Shirley Ames
6 medium fish fillets (sole or rock cod)
10 oz or more crab meat
10 ox shrimp
2 green onions, chopped
Salad Supreme to taste
Lemon juice
2 cups cheese sauce mix (French's)
Lay fillets flat. Sprinkle lemon juice over each filet. Distribute crab and shrimp evenly over filets.
Sprinkle each with Salad Supreme, salt and pepper. Sprinkle a little of the chopped green onions over each fillet.
Start at one end and roll each fillet. Secure with a toothpick. Arrange parsley on top. Pour cheese sauce all over. Bake at 350 F for 15 minutes or until done.
Instead of using cheese sauce, you can also wrap each with a slice of bacon and bake.
Salsa Snapper
Lois Boos
Three 6 oz snapper fillets
1/2 cup chopped tomato
1/3 cup chopped green onion
6 tsp mild salsa
1/4 lb grated Monterey Jack
Fry the fillets in a preheated fry pan on medium heat for 2 minutes a side. Place in a baking dish. Top with tomatoes and onions. Cover with salsa and top with cheese. Place in a preheated 400 F oven. Bake 15 to 20 minutes. Serves 3 to 4.
Crispy Crusted Red Snapper
Dolores Furtado
1 cup tomato, seeded, chopped
1 cup leeks, thinly sliced
1/2 cup green bell pepper, chopped
1 Tbsp garlic, minced
4 red snapper fillets (6 oz each), boned and skinned
1/2 cup coarse bread crumbs
1/2 cup Parmesan cheese, grated
1/2 cup plain potato chips, crushed
1/2 tsp paprika
1/4 tsp cayenne
2 Tbsp unsalted butter, melted
1 Tbsp scallions, thinly sliced
Lemon wedges
Preheat oven to 450 F. Combine first four ingredients in a bowl. Spread on a baking sheet coated with cooking spray. Arrange fillets on top of vegetables; season with salt and pepper to taste.
Combine crumbs and next four ingredients; toss with melted butter. Divide crumb mixture evenly over fillets; pressing into the fish. Bake 20 minutes, or until fillets flake easily. Sprinkle with scallions and serve with lemon wedges. Serves 4.
Fish Chowder
Glenice Carpenter - Shirley Ames
2 lbs Rock cod fillets
1 lb bacon, diced
2 cloves garlic, chopped
3 medium potatoes, cubed
4 large carrots, cubed
1 large onion, chopped
2 Tbsp soy sauce
1 Tbsp beef bouillon (2 cubes)
1 can cream of mushroom soup
1 can evaporated milk
1 cup fresh parsley, chopped
1 tsp pepper
Brown bacon, pour off fat. Set aside. Brown onion and set aside.
Place all dry ingredients and seasonings in pot. Cover with water and simmer until tender. Add cubed fish and soup. Cook 10 minutes. Take off heat and add milk, bacon and onion.
Fisherman's Crispy Coating
Dolores Furtado
1 egg
1 cup milk
1 cup crisp rice cereal, crushed
1/4 cup flour
1/4 cup cornmeal
1 1/2 tsp lemon pepper
1/4 tsp seasoned salt
1/8 tsp onion salt
1/8 tsp garlic salt
4 white fish fillets (1 3/4 to 2 lbs)
In a shallow bowl, whisk together the egg and milk. In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasoning. Shake to mix. Dip the fish fillets into the egg mixture, then coat with the cereal mixture. In a large skillet, heat 1/4" oil over medium high heat. Fry the fillets for 5-7 minutes on each side or until fish flakes easily with a fork.
Salmon Barbeque Sauce
Shirley Ames
1/2 bottle Wishbone Italian Dressing
1 cup red wine
1/2 cup oil
1/4 cup soy sauce
1/4 cup Worchestershire
2/3 cup catsup
1 white or 3 green onion
Savory salt
Garlic salt
Salt & pepper
Fresh parsley
Enough for a smaller salmon. Increase as needed. Soak fish 3-5 hours.
Salmon Marinate Teriyaki
Joe Mantua
1/2 cup Teriyaki
1 cup Italian dressing
Salt and pepper
1 large onion, sliced
Garlic powder
3/4 cup butter, melted
1/2 cup Maple syrup
Marinate for one hour with sliced onions on top of filets. Put on aluminum foil or use an aluminum roasting pan. Drizzle melted butter during cooking. At the end, drizzle Maple syrup on top for a little glaze. Enough for a smaller size salmon. Double if necessary for larger fish.
Firecracker King Salmon
California Salmon Council
1/2 cup balsamic vinegar
1/2 cup bottled chili sauce
1/2 cup light brown sugar, packed
4 cloves garlic, chopped
1 Tbsp ginger, chopped
1 Tbsp parsley, chopped
1/2 tsp red pepper flakes
1/2 tsp ground red pepper
6 salmon steaks
Combine all ingredients except salmon. Mix thoroughly. Place salmon on oiled grill about 4" from medium heat. Grill about 5 minutes on each side, brushing frequently with sauce. You can marinate in some of the sauce before it is grilled, then brush with the rest of the sauce as it's grilled.