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Pickled Salmon
Marinated Fish
Salmon Wellington
Pike Quenelles
Spanish Fish
King Salmon
Albacore w/ Pesto
Tuna Black & Blue
Salmon & Salsa
Grilled Swordfish
Fish Veracruz
Halibut w/ Zinfandel
Tuna w/ Mango
Grilled Salmon
Salmon w/ Curry
Salmon Yakatori
Stuffed Turbans
Grilled Halibut
Hearty Fish Stew
Escade Con Crema
Texas One-Pot Fish
Tuna Crescents
Salmon Bisque
Salmon Dill Loaf
Salmon Gumbo
Bayside Chowder
Ginger Fish
Oriental Swordfish
Soy Sauce Snapper
Steamed Fish
Seafood Salad
Shrimp Kebabs
Soft Shell Crabs
Skewered Shrimp
Shrimp 'N Beer
Seafood Stew
Garlic Shrimp
Mussels Marinara
Shrimp in Peppers
Oyster Bisque
Grilled Garlic Shrimp
Mesquite Shrimp
Spicy Shrimp
Crawfish Etoufee
Shrimp Newburg
Seafood Au Gratin
Seafood Creole
Lemon Ginger Shrimp
Shrimp & Snow Peas
Shrimp Stir-Fry
Linguine w/ Prawns
Gulf Coast Stir-Fry
Chinese Scallops
Lobster Recipes
Bayside Fish Chowder


      1 lb. fish fillets, fresh (red snapper or white fish)
      2 tbsp. butter or margarine
      1 c. chopped onion
      1 c. chopped carrot
      1 c. chopped celery
      1/2 c. flour
      Fresh ground pepper
      1 tbsp. Accent
      2 c. half and half
      1 c. grated processed cheese


    Cut skinned boneless fillets into 1" cubes. Melt butter in a large saucepan, add  onion, carrot and celery. Cook until onion is transparent. Blend in flour, salt, freshly  ground pepper, Accent, paprika and rubbed thyme flakes to release the aromatic oils. Stir  in hot undiluted chicken broth gradually. Cook, stirring constantly until thickened, add  the fish cubes and grated cheese, stirring until cheese is melted and fish is cooked. Add  half and half and chopped parsley. Simmer another 3 to 5 minutes. Yield: 12 servings.

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