Find Recipes Instantly! (Type the Recipe name or any Ingredient) Citrus cod Ingredients. 1 pound frozen cod fillets, thawed. 1 TBLS. minced fresh parsley 1/8 tsp. pepper 1/2 cup chopped onion 1 garlic clove, minced 2TBLS.margarine 1/3 c. orange juice 1TBLS.lemon juice 1 tsp. grated orange peel Cut fillets into serving size pieces, place in a 11 in.x7x2 in, baking dish coated with cooking spray. Sprinkle with parsley and pepper.I n a skillet ,sauté onion and garlic in margarine until tender, sprinkle over fish. Combine juices and orange peel, drizzle over fish. Bake uncovered at 375' for 20-25 minutes or till fish flakes easily with a fork. YIELD;4 SERVINGS. Far East Tuna (Canapes) "Crackers are the foundation for this simple but irresistable mixture of tuna, pecans and pineapple delicately spiced with curry. I use this recipe when friends are over during the holidays." 1 (4 ounce) can tuna, drained and flaked 3 tablespoons mayonnaise 3 tablespoons finely chopped pecans 1/4 cup crushed pineapple, drained 1/8 teaspoon curry powder 24 buttery round crackers Directions 1 In a medium bowl, mix tuna, mayonnaise, pecans, crushed pineapple and curry powder. Top buttery round crackers with the mixture, and arrange in a single layer on a large, microwave safe dish. 2 Microwave topped crackers on high for approximately 1 minute, until toppings are warm. Korean Sushi Made with minced beef and canned tuna 2 cups uncooked short-grain white rice 2 cups water 2 tablespoons cider vinegar 2 leaves chard 2 eggs, well beaten 2 tablespoons soy sauce, divided 3 tablespoons water 1 onion, diced 1 tablespoon vegetable oil 3/4 pound beef tenderloin, minced 1 (6 ounce) can chunk light tuna in water, drained 1 carrot, julienned 1 cucumber, julienned 6 sheets nori (dry seaweed) Directions 1 In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft. 2 In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips. 3 Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips. 4 Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside. 5 Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp. 6 Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.Makes 24 sushi pieces Alabama Caviar 3 (8 oz.) cans black eyed peas 1 (8 oz.) bottle Wishbone 1 c. chopped onions Italian Dressing 1 c. chopped green pepper 6 to 8 sliced or diced jalepanos 1 oz. minced garlic Mix peas, onion, green pepper, garlic, jalepenos, and dressing, Marinate 5 hours. Serve with large size Fritos. Cod Vera Cruz Ingredients 1 lb. fresh or frozen cod or haddock fillets, thawed 1 can (10 3/4 oz.) Campbell's® Tomato Soup 1 can Campbell's Condensed Chicken Broth 1/3 cup Pace® Chunky Salsa or Picante Sauce 1 tbsp. lime juice 2 tsp. fresh cilantro, chopped 1 tsp. dried oregano leaves, crushed 1/8 tsp. garlic powder or 1 clove garlic, minced 4 cups hot cooked rice Directions PLACE fish in 2-qt. shallow baking dish. MIX soup, broth, salsa, lime juice, cilantro, oregano and garlic. Pour over fish. BAKE at 400°F. for 20 min. or until done. Serve over rice. Cajun Grilled Shrimp (This works great on a George Foreman grill) 1 1/4 pounds shrimp, shelled and deveined 1 tablespoon fresh lemon juice cooking oil Cajun seasoning: 1/2 tablespoon chile powder 1/2 tablespoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon crushed dried oregano 1/4 teaspoon crushed dried thyme In a small bowl, combine the seasoning ingredients. Add the shrimp and toss to evenly coat. Thread the shrimp onto skewers and drizzle with lemon juice. When ready to grill, lightly brush the grill rack with oil. Grill the shrimp until they are cooked through and lightly charred around the edges, 3 to 5 minutes per side.