Combine everything but potato chips and paprika. Pour into a 2 1/2 quart casserole dish. Top with potato ships and paprika. Bake in oven at 400 degrees. For 20-25 minutes.

Remove all cartilage from crabmeat. In medium size pan, melt butter, mix in Flour with a whisk. Slowly add cream, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring, over a medium heat until mixture comes to a light boil and thickens. Mix in onion and Worcestershire sauce. Cool. Fold in lemon juice, salt, and pepper and seasoning to taste. Fold in crabmeat and lightly mix. Put into individual shells or 1 quart casserole. Sprinkle with seafood seasoning, if desired. Bake at 400 degrees until bubbly and light brown on top-approx. 10-15 mins. Makes 4 servings.

Peel lemon zest and finely mince. Squeeze lemon for juice and set aside (for arugula salad). Combine zest, salt, sugar, vodka, ouzo and oregano in a shallow, nonreactive dish and stir. Place salmon fillets, skin side up, on top of mixture, cover tightly and refrigerate for 2 to 3 hours.

For the tomato jam, combine the ingredients in a small, non-corrosive saucepan and simmer until thick about 2 hours, stirring occasionally. Keep warm (or prepare in advance and refrigerate).

Brush bread slices with olive oil and toast under the broiler until lightly browned. Preheat oven to 200 degrees Fahrenheit.

Place salmon fillet, skin side down, on an ungreased baking sheet (do not remove marinade from the fish). Roast until fillets just begin to split when gently squeezed, 15 to 20 minutes.

In a medium bowl, combine arugula, olive oil, lemon juice and capers and toss. Using a Vegetable peeler, shave strips of cheese into the salad.

To serve, spread tomato jam on the bread and set each in the center of a plate. Top with a piece of salmon, leaving the skin on the baking sheet. Top with a pile of arugula salad and serve.

Place fish in baking pan sprayed with cooking spray. Mix olive oil and lemon juice, pour over fish. Sprinkle onion powder, basil, and parsley over fish. Cover and bake in oven at 400 degrees for 15 minutes. Uncover and bake 5 more minutes or until fish flakes.

Place fillets in a baking dish coated with cooking spray. Fillets can overlap. Thoroughly mix low fat yogurt, light mayonnaise, marjoram, thyme, onion powder, rosemary, tarragon, and pimentos. Spread mixture on top of fillets. Pour vermouth over fish. Bake uncovered at 350 degrees for 25 to 30 minutes or until fish flakes easily with a fork.

Was the scallops well in cold water, remove any bits of shell and grit, and dry well.

As scallops will brown faster if they are not too crowded in the pan, it is a good idea to do them in two batches. Melt 4 tablespoons of the butter in a large, heavy skillet, sauté half the scallops over moderately high heat for no more than for 4-5 minutes until the edges are lightly browned. Keep these warm while you cook the remainder. Melt the rest of the butter sauté the second batch of scallops. Sprinkle with salt and pepper, serve at once with lemon wedges. Serves 4-6.

Cut fish into 1 1/2 cubes. Blend together the yogurt and lemon juice and coat the fish cubes thoroughly. Thread the cubes on skewers and cook the grill or in the broiler for about 10 minutes. Turn the skewers often to allow the fish to cook evenly. Baste during cooking with the remaining lemon/yogurt sauce. Serve at once, sprinkled with the scallions and parsley.

Combine mushrooms, onion, crabmeat, whole wheat bread crumbs, parsley, and lemon juice. Spread a portion of the mixture over each flounder piece and roll up. Place rolls, seam side down, in a shallow baking dish coated with cooking spray. Cover each roll with approximately 1/2 slice of low fat cheese such as Lite Line or So Lo American. Bake at 350 degrees for 20 to 25 minutes or until fish flakes with a fork.

Sauté shallots and mushrooms in butter until soft. Remove with slotted spoon and set aside. Add the wine to the mushroom liquid in the part and add the Swordfish. Cook according to the 10 minute per inch theory, turning once. About 2 minutes before the steaks are cooked, pour the sour cream over them. Surround them with the mushrooms and shallots and continue cooking until done, being careful not to let the sauce boil. Season with salt and pepper and garnish with watercress. Variation: Just before serving, add 1 tbsp. Dijon mustard to the sauce

Defrost fillets, if frozen. Cut into serving-size portions. Sprinkle with salt and pepper. Roll in Flour Fry in butter. When fish is brown on one side, turn carefully and brown the other side. Cooking time approximately 7 to 10 minutes, depending on thickness of fish. Remove fish from pan and place on hot platter. Fry almonds until lightly browned. Add parsley and serve over fish.

Steam clams until they open. Cool slightly, remove from shells and chop. Combine all the ingredients and put into serving bowl. Cover and chill. Take out 15 minutes before serving with crackers or chips

Clean squid and set aside. Combine garlic, parsley, bread crumbs, and seasonings and sauté in 1/4 cup olive oil until mixture starts to turn golden brown. Cool, stuff squid cavities with bread mixture, closing end with toothpick (reserve any leftover stuffing). Combine remaining 1/4 cup olive oil with wine in the skillet. Bring to a boil, reduce heat to medium and add squid. Cook covered for about 10 minutes, basting and turning often. When done, place in serving dish and sprinkle with remaining stuffing and the pan juices. Stuffed squid may be served hot or cold.

Cut fish into broad, quarter-inch-thick escalopes and season liberally with salt and pepper. Cook vegetables separately in broiling salted water. Do not overcook. Preheat the oven to 400fF. Chop spinach coarsely and make hand-size piles in the center half of each foil rectangle. Place fish on spinach and top with vegetables, herbs, seasonings, and a pat of butter. Fold the outer half of the foil over the fish and seal the remaining edge. The resulting foil bag should be at least 2 inches larger on all sided than the fish. Bake the pappillotes for 10 to 12 minutes

Open the clams and save all the liquid; keep the matching shell halves together. Put the clams through the coarse blade of the grinder or chop them up by hand with scissors. Melt the butter in a skillet and sauté the onions, garlic, pepper and celery until soft. Add the parsley and linguica and stir it in well. Add the wine and the clam meats and stir them in, cooking for five minutes. Tear the bread into small pieces and wet down with clam liquid. Let soak for a short while and then kneed into soft paste, free of all lumps; if more liquid is needed to achieve paste consistency, add some white wine. Add this paste to the ingredients in the skillet and mix thoroughly; season with salt and pepper. Stuff the mixture into clean shells. Brush with melted butter and brown under the broiler.

Steam well-scrubbed and bearded mussels in the usual manner until they open. (Frozen mussels may be used, if available.) Save half a shell for each mussel. Blend the remaining ingredients thoroughly. Put small amount of herb butter in each shell. Lay mussel on it. Cover with more butter and place them in single layer in shallow pans (pie tin). Heat oven to 400f and bake for 15-20 minutes. Serve in cocktail plates with seafood forks or a tray with toothpicks. They should be sizzling!

Dry crabs with paper towel. Mix together Flour, salt, pepper and baking powder. "Dredge" crabs in Flour mixture to coat well. In large fry pan or electric skillet, heat about 1/2 inch fat to 375fF. Cook crabs until browned, about 5 minutes on each side. Dry on absorbent paper. Serve with lemon wedges or tartar sauce.
Optional Method: Substitute seasoned bread crumbs for Flour mixture. Dip crabs in beatened eggs, then "dredge" in bread crumbs. Cook the same as for basic recipe.
Cooking Hint: To keep soft shell crabs from popping when frying, puncture legs and claws with sharp fork.

Put water in a larger pot and bring to boil. Add all ingredients except crabmeat. Bring to boil, then simmer 1-1/2 hours. Thicken with Flour mixture. Add crabmeat. Simmer 1/2 hour.

Clean squid and invert squid tube, rinse and apt dry. In a two quart bowl, combine stuffing mixture. Pat stuffing mixture inside tubes allowing for shrinkage of squid during cooking process and secure opening with a toothpick. Place squid in a buttered 9 x 13 inch baking dish and cover with remaining sauce. Garnish with Swiss cheese and sprinkle w/ paprika . Bake in 350f oven approximately 40 minutes, or until bubbling around edges. Serve w/ rice.

In a large casserole dish, mix the oil, onion, celery, and pepper. Cover, cook on HIGH power (100%) for 3 minute. Add the potatoes, water, black pepper, thyme and bay leaf. Mix well, cover, cook 10-12 minutes on HIGH power (100%), stirring every 4 minutes. Add chopped Cod. Cook covered 4-5 minutes at 80% power, remove bay leaf, in separate bowl melt Margarine for 30 seconds on HIGH power (100%). Stir in Flour and 1-1/2 cups milk. Mix well, cover, cook on 80% power 5 minutes until boiling. Add milk, parsley, stir, cover and cook at 80% power for 4 minutes or until hot.

Place fillets in a shallow casserole dish, set aside. Combine yogurt, spices, wine, 1/4 cup water chestnuts and onions in a bow. Cover and cook on HIGH power (100%) for 2 minutes. Cover fish, cook on HIGH power (100%) for 3 minutes. Spoon the sauce over the fish and sprinkle wheat germ on top. Cook on HIGH power (100%) for 1-1/4 minutes. Garnish with uncooked water chestnuts.

Helpful Hint: To remove fish from the microwave, Add 1/2 cup bottled lemon juice to 3/4 cup water; Microwave on 100% power for 1-2 minutes. Enjoy the lemony scent!

Oven BroilãSprinkle with salt, pepper, and butter or Margarine to taste. Broil for 10 minutes. Season both sides of the fish.

May also be cooked on the grill outside in the same way.

Wash the roe thoroughly, remove any veins or clots, taking care not to break the membrane. Let the roe stand in ice-cold salted water for 5 to 10 minutes before cooking, to firm it up, then sauté, bake, broil or poach. If it is to be sautéed, gentle parboiling for 5 minutes is a good idea, as this cooks the outer membrane and prevents the eggs from breaking through. After parboiling, let it cool a bit, dredge in seasoned flour, and sauté in clarified butter over gentle heat for 4 to 5 minutes per side. Pour any butter left in the pan over the roe and serve with lemon wedges. For baking and broiling, parboiling is not required. I do feel that sautéing is by far the most satisfactory method.