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Pickled Salmon
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Lemon Ginger Shrimp
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Linguine w/ Prawns
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Chinese Scallops
Lobster Recipes
Escade Con Crema


      6 fresh mild green chilies, roasted
      and peeled if fresh, or 1 (4 oz.) can green chopped chilies
      3 tbsp. butter, room temp.
      3 tbsp. all-purpose flour
      2 c. sour cream
      1 c. Half & Half
      1 clove garlic, minced
      Salt and pepper (white pepper is best)
      3 lbs. fish fillets, floured
      3/4 stick butter
      6 lg. mushrooms, sliced
      1 c. monterey jack cheese, shredded
      1 c. cheddar cheese, shredded


    Combine 3 tablespoons each of butter and flour in small bowl and blend to smooth paste.  Whisk sour cream and Half & Half in heavy medium size saucepan. Stir in garlic, salt  and pepper. Place over medium heat and bring to a boil. Whisk in butter mixture, 1  tablespoon at a time. Reduce heat to low and let mixture simmer for 15 minutes. Saute fish  in butter, dredged in flour. Saute until half cooked, about 2 minutes per side. Remove  from heat. Preheat oven to 350 degrees. Arrange fillets in baking dish. Melt 1 tablespoon  butter, add chilies and mushrooms. Cook 5 minutes. Spoon mushroom mixture over top. Top  with sour cream mixture. Sprinkle with shredded cheese. Bake until cheese is melted and  fish is cooked, about 10 minutes. Do not overcook. Serve immediately.

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