The Red Hot Chili Paper

Send us some "foodback"

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
Texas One-Pot Fish


      1 lb. redfish fillets (or other thick fillets)
      6 chicken bouillon cubes
      1 c. carrots, scraped and thinly sliced
      2 med. onions, cut into eighths
      2 tbsp. cornstarch
      2 c. broccoli pieces
      1/2 tsp. basil
      1/2 tsp. oregano
      1/8 tsp. pepper
      1 (4 1/2 oz.) can mushrooms, undrained
      1 tomato, peeled and cut into eight wedges
      2 tbsp. Spanish olives, sliced


    Cut fish into 2" chunks. Combine 6 cups hot water, bouillon cubes, carrots, and  onions in large stew pot. Bring to a boil. Cover and cook until carrots are tender.  Combine cornstarch and 1/4 cup cold water. Add to hot liquid, stirring constantly until  cornstarch is cooked (thick and clear). Add broccoli, basil, oregano and pepper and cook,  uncovered, for 5 minutes. Stir carefully to mix. Cover and cook until fish flakes, about 5  to 8 minutes.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the