GREAT RECIPES FROM JOHNNY’S SEAFOOD CO.
For all of these wonderful recipes, we thank Johnnies and
you can pick up more for yourself, absolutely free at
Johnny’s Seafood Co.
1199 Dock Street
Tacoma, WA 98402
JOHNNY’S BAKED HALIBUT WITH
SOUR CREAM AND CHEESE
NOTE: This gourmet delight is the favorite recipe of Johnny’s customers.
2 lbs. halibut fillets or steaks
cut
1 1/2 inches thick
1/2 cup chopped green onions and tops
1 cup sour cream
1/4 tsp. white pepper
1/2 tsp. salt
dash of dill weed (optional)
1/3 cup parmesan cheese
Place halibut in a well buttered
baking dish.
Combine all above ingredients EXCEPT CHEESE and pour
over halibut. Bake in a preheated oven 350 degrees for 20-25 minutes.
Sprinkle cheese over top and turn oven broiler on just long enough to brown
the cheese lightly.
Better than Finger-licken good!!
________
JOHNNY’S DELICIOUS STUFFED SOLE
2 lbs. sole fillets
1/4 lb. shrimp or crab meat
salt & pepper
paprika
1 1/2 tbsp. lemon juice
2 tbsp. chopped green onions
1/4 cup dry white wine
1 clove garlic, pressed
2 tbsp. butter or margarine
6 mushrooms, quartered
1 tbsp. flour
Lay sole flat, scatter shrimp or
crab evenly over each fillet, then roll each
fillet and secure with toothpicks. Place fillets in a greased shallow baking
dish and season with salt, pepper & paprika. Stir together lemon juice,
wine,
onion and garlic; pour over fish. Quarter mushrooms and scatter over fish.
Bake in a 350 degree preheated oven, for 25 minutes.
When the sole is nearly done, melt the butter in a small saucepan & stir
in
flour.
Transfer the cooked sole to a serving plate & keep warm. Gradually pour
liquid from baking dish into the flour mixture, cook over medium heat, stirring
constantly until thinned to medium sauce.
Pour sauce over sole and serve at once.
Serves 4-5
___________________
JOHNNY’S BAKED STUFFED SALMON
Salt lightly the interior of whole
dressed salmon or salmon roast and stuff
it well. Use small metal skewers stuck through edges to secure and lace with
light twine. Place fish in lightly oiled pan and oil surface of skin. Bake at
350 degrees, approximately 10 minutes per pound or until it flakes easily.
SIMPLE BREAD STUFFING
2 large onions sliced 1/2 tsp. thyme
4 Tbs. butter 2 Tbs. chopped celery leaves
1 Cup bread crumbs
1/4 Cup chopped parsley 1 tsp. salt
Saute onions in butter until the
onions are soft. Add other ingredients and
mix thoroughly.
VEGETABLE STUFFING
2 onions, sliced 4 ripe tomatoes,
peeled, chopped
1 clove garlic
4 Tbs. butter chopped parsley to taste
1 green pepper, seeded, dash salt & pepper
chopped
Saute onions and garlic in butter
until soft. Add rest of ingredients and
salt & pepper to taste.
__________________________
JOHNNY’S SHRIMP CREOLE
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
3 Tbs. shortening
1-1 lb. can (2 cups) tomatoes
1 - 8 oz can (1 cup) tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 Tbs. Worcestershire sauce
1/2 - 1` tsp. chili powder
dash bottled hot pepper sauce
2 tsp. cornstarch
1 lb. shrimp
1/2 Cup chopped green pepper
In skillet, cook onion, celery and
garlic in shortening
until tender but not brown. Add tomatoes, tomato sauce, and next five
ingredients.
Simmer uncovered 45 minutes. Mix cornstarch with 2 Tbs. cold water, stir not
sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and green
pepper.
Cover, simmer 5 minutes. Serve with rice. Serves 6.
_____________________________________
JOHNNY’S DUNGENESS CRAB SANDWICHES
6-7 oz Dungeness crab meat
1 Cup shredded Cheddar cheese
1/2 Cup chopped celery
1/4 Cup chopped parsley
1/2 Cup Mayonnaise
1 Tbs. lemon juice
1 tsp. Dijon mustard
1/8 tsp. Tabasco sauce
4 English muffins
1/4 cup butter
8 sandwich-size Cheddar cheese slices
Combine crab meat, cheese, celery
& parsley. Combine mayonnaise, lemon juice,
mustard and Tabasco sauce. Toss crab meat mixture with dressing.
Split and toast English muffins and
spread with butter. Spread crab meat
mixture
and one slice of cheese on each of the English muffins.
Broil about 4 inches from heat for
4-5 minutes until cheese is melted and
crab mixture is heated. Serves 4.
To serve as an appetizer, cut each muffin half into quarters.