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Sea to Shore Cookbook - Cook's guide to identifying, buying, cleaning, cutting, cooking and serving many different fish. A total seafood preparation manual.
By Capt Jan Robinson "The Galley Gourmet™"
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NEW EDITION - REVISED & UPDATED
Jan Robinson's Sea to Shore has been revised and updated. There are eight books in her popular Ship to Shore cookbook series. A native of New Zealand, who shuttles between residences in the U. S. Virgin Islands and North Carolina. Jan is an accredited member of the American Institute of Wine and Food and holds certificates from the Cordon Bleu Cooking School, the Ritz Cooking School, and the Culinary Institute of America.
Sea to Shore is a total seafood preparation manual, a cook's guide to identifying, buying, cleaning, cutting, cooking, and serving many different fish. You will find illustrated information and an explanation of galley gadgets and cookware.
Capt. Jan's Sea to Shore is a treasury of scrumptious fish and shellfish recipes from 80 international yacht chefs. These chefs have earned an outstanding reputation for creating superb meals in a limited space that satisfy even the most discriminating guests. Their recipes are easy to prepare, requiring a minimum of time and ingredients. However, the end results are elaborate and delicious on land or sea.
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Sample Recipes
| GROUPER ALMONDINE - Page 109 |
| Preparation time: |
10 Minutes |
| Cooking Time: |
10 Minutes |
| Serves: |
4 |
| Yacht: |
Sonrisa |
| Chef: |
Ann Landry Cast |
| Ingredients: |
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4 grouper or snapper fillets
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Sauce:
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| milk |
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1/4 Cup sliced Almonds |
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1/2 tsp.salt
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3/4 stick butter
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2-3 dashes Tabasco
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2 Tblsp. lemon juice
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salt and pepper
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1/4 tsp. Worcesetshire sauce
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seasoned flour
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Garnish: 2 Tblsp. chopped parsley
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2 Tblsp. safflower oil
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4 Tblsp. butter
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| Notes: |
Soak grouper fillets in milk with salt and Tabasco for 30 minutes. Drain fillets and pat dry. Dust with flour, seasoned with salt and pepper. Cook in oil and butter until tender. Keep warm in oven while preparing sauce.
Sauce: Melt butter and saute almonds. Add other ingredients. Mix and pour over fish. Sprinkle with chopped parsley.
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| BAKED WEST INDIAN MACKERAL - Page 127 |
| Preparation time: |
15 Minutes |
| Cooking Time: |
15-20 Minutes |
| Serves: |
4 |
| Yacht: |
Vanity |
| Chef: |
Jan Robinson |
| Ingredients: |
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4 mackeral fillets
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1/4 tsp. ground ginger
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1 small onion, chopped
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1/2 tsp. curry powder
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1 large peeled tomato, chopped
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1/4 cup tomato juice
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2 cloves minced garlic
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1 Tblsp. vinegar
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| Notes: |
Preheat oven to 375 degrees F. In a blender, mix the onion, tomato, garlic, ginger and curry powder. In a separate bowl mix the tomato juice and vinegar, then gradually add to the onion and tomato mix while the blender is running. Place fillets in a greased baking dish and pour over the sauce. Bake 15-20 minutes at 375 degrees F until fish flakes.
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