 | | White Fish with Tomato & Orange Sauce | | Put flour on plate; season well with salt and pepper. Coat fish fillets lightly with seasoned flour; shake off excess. |  |
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 | | Warm Salmon Salad with Soy Sesame Vinaigrette | | Coat each fillet with sesame seeds; season with salt and pepper. Sauté salmon lightly in pan until cooked. | |
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 | | Walleye Stir-Fry | | Place vegetable oil in skillet. Fry fish until half done. | |
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 | | Walleye Jerome | | In large baking pan, layer tomatoes, bread crumbs, salt and pepper; top with fillets. In saucepan, heat port wine, butter and shallots; boil for 2 minutes. | |
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 | | Trout Amandine | | Wipe fish lightly with damp paper towel. Sprinkle both sides with salt and pepper. | |
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 | | Sunrise Surf Supreme | | Dip fillets into eggs. Combine cornstarch and mustard; coat both sides of fillets. | |
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 | | Stuffed Trout | | Season with salt and pepper. Bake about 1 hour, depending on size of fish. Serve on lettuce leaves for fancy appearance. | |
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 | | Simple Salmon Recipe | | Let salmon marinate in Italian dressing for 30 minutes, turning infrequently. Separate vegetables into 4 equal portions. | |
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 | | Seafood and Pasta | | Seafood and Pasta | |
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 | | Scallop Moutarde | | Scallop Moutarde Member Recipe NAFC Member Charles Madore Scallop Moutarde 2 cups julienne zucchini 2 T. vegetable oil 1 lb. sea scallops, halved 11 2 cup | |
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