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Thinking beyond the fish fry




 

Since we are in the heart of Lent, here are some savory meatless recipes to try that surpass the typical fish fry.

 

Crab and Cheddar Fondue

Prep Time: 40 minutes

Makes 3-4 servings

 

16 ounces shredded cheddar
2 tablespoons flour
1 cup white wine
1/2 teaspoon salt
1/2 teaspoon hot pepper flakes
6 ounces cooked crabmeat

Combine the cheddar and flour in a bowl and set aside. In a medium saucepan, bring the wine to a simmer. Reduce to medium low. Stir in the salt and hot pepper, and then add the cheese-flour mixture by handfuls, stirring constantly after each addition. When the cheese is melted, stir in the crab. Transfer to a fondue pot or double boiler. Serve with diced vegetables and bread.

 


 

Shrimp Sauteed with Tomato, Garlic and Fines Herbs

Prep Time: 20 minutes

Makes 4 servings

 

4 tablespoons olive oil
1-1/2 pounds medium shrimp, shells and veins removed
2 cloves garlic, minced
1/2 cup white wine
4 plum tomatoes, seeds removed and diced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon11 tablespoon minced tarragon
2 tablespoons unsalted butter (optional)

 

Heat the olive oil in a large heavy skillet. Pat the shrimp dry and carefully add them to the hot oil. Saute the shrimp for 2 minutes then add the garlic and saute for an additional minute. Stir in the wine, tomatoes, salt and pepper. Cook the shrimp in the wine mixture, stirring gently for approximately 3 minutes, or until the liquid has reduced and created a light sauce. Stir in the parley, chervil, chives and tarragon. For a richer sauce add the butter and gently shake the pan until completely melted.

 


 

Tuna Steaks Braised with Tomatoes and Near East Spices

Prep Time: 40 minutes

Makes 4 servings

 

3 tablespoons olive oil
4 tuna steaks, 6 ounces each
1/4 cup flour
1/2 medium onion, diced
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon ground black pepper
2 large tomatoes, diced
1/2 cup white wine
2 tablespoons lemon juice
2 tablespoons minced cilantro

 

Heat the oil in a large skillet over high heat. Dust the tuna with the flour, patting off any excess. Saute the tuna in the hot oil, briefly, on both sides; remove the tuna to a plate and set aside. Add the onion, garlic and ginger to the same hot pan and saute for a minute or two. Stir in the chili powder, cumin, turmeric, salt and pepper; saute for another minute. Add the tomatoes, wine, and lemon juice, scrape the bottom of the pan for any particles that may have adhered there. Add the tuna back into the pan with the tomato sauce. Bring the mixture to a boil, then lower it to a simmer. Cover the pan and cook the fish for five minutes.

 

 

Recipes compliments of Joe George from past Buffalo Spree magazines.

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