Combine the crabmeat with the next 12 ingredients in a large bowl. Carefully roll the fish fillets so the tail just overlaps the other end and forms a hollow ring.[ READ MORE ]
- Cut mullet fillets into chunks; set aside.
- In a large Dutch oven, fry bacon over medium heat until light brown.
- Add onions and cook until onions are soft.
- Add celery [ READ MORE ]
Combine vinegar, water, coriander, mustard, fennel, allspice, and ginger in non-reactive saucepan and set over medium heat; when marinade boils reduce heat and simmer 10 minutes; remove from heat,[ READ MORE ]
Mix oil, vinegar, garlic powder, lemon pepper, sugar, and teriyaki marinade.
Add cooked shrimp, onions, and mushrooms.
Cover and refrigerate overnight.
Before serving, pour off most of the marinade.
May[ READ MORE ]
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Saute scallops in butter/olive oil, remove to a warm plate, add onion to the same pan, cook until tender, blend in flour, curry and ginger, slowly add milk and
Mix egg and milk to create eggwash.
Mix all breading ingredients with the exception of the finely chopped pecans.
Dredge Fish in Flour
Dip in Eggwash
Coat with Pecan