Recipes

Foil Grilled or Broiled Sea bass, Haddock or Cod

1-2 lbs. Saybrook Seafood Fresh Sea bass, Haddock or Cod

2-3 Roma tomatoes slices ¾ in thick

2 cloves fresh garlic slices thinly

4-6 Fresh basil leaves (substitute parsley for lighter touch)

1 Shallot slices thickly

1/4 Cup Olive oil

1/4 Cup White wine (Pinot Grigio or Pouilly Fusse )

1 T Fresh lemon juice (about 1/8 of lemon squeezed)

1/4 t. each fresh ground pepper and salt (sea salt best)

-Place fish on oiled doubled aluminum foil sheet large enough to fold over fish and ingredients.
- Pour oil, wine & lemon over fish
- Spread other ingredients evenly over fish
- Place on Grill or in oven at 350^o for about 15 to 25 min. depending on thickness
- Unwrap foil serve over mashed potato

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Oyster Stew

1/2 Pint Oysters
1 stick Butter or Margarine
3 cups Half and Half Cream
1 tsp. Worcestershire Sauce

Melt butter in sauce pan, add oysters. Saute until edges curl.
Add half and half, heat til warm. (do not boil) Add Worchestershire Sauce

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Fried Oysters

1 Pint large Oysters (extra select)
3/4 Cup Flour
1 Egg, slightly beaten
3/4 Cup bread crumbs
Butter or margarine or vegetable oil for deep frying

Drain oysters and dry them with a paper towel. Roll them in flour. Next dip them in egg and then roll in bread crumbs.

Deep fry at 375 degrees just 2 to 3 minutes. or - melt butter in large frying pan over medium heat (carefully, so it doesn't burn) and cook them about 1 minute each side. Drain on paper towels.

Hint: Add chopped oysters to your favorite bread stuffing. substitute the oyster liquor for some of the water. Chopped onion and/or celery and parseley will give it added flavor.

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