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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
Chinese Seafood Salad


      3 tablespoons soy sauce, light
      1 tablespoon vegetable oil
      2 tablespoons rice vinegar
      1 garlic clove, minced
      1/2 teaspoon ground black pepper
      1/2 teaspoon sesame oil
      4 cups shredded lettuce
      8 ounces flaked cooked fish
      1 8 oz. can canned sliced water chestnuts, drained
      1/2 cup thinly sliced carrots
      1/4 cup chopped red cabbage
      1/4 cup diagonally sliced green onions
      1/4 cup thinly sliced celery
      1/2 cup bean sprouts


    To make dressing: whisk first 6 ingredients together in a large bowl. Add lettuce, fish  and vegetables. Toss with dressing. Top with bean sprouts and serve.

    Substitutions: crab, canned salmon or water-packed tuna, or any cooked, flaked fish.

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