Borleias Seafood Medleys
A Week of Fish and Seafood!
At the end of Aaron Allston's Wraith Squadron, the maverick squadron was allowed a short holiday on Borleais. Admiral Akbar came to see them personally, and to thank Kell Tainer, in particular, for trying to save his niece. The admiral understood that adversity and near-failure had forged strong bonds between the squad members, and he congratulated Commander Wedge Antilles for his insight.
Wedge asked for use of a pleasure craft as a group reward. Akbar arranged for a "party boat" -- a motorized charter yacht designed for fishing or speed. The whole squadron enjoyed a couple of days of water-skiing, fishing, and just putting out to sea.
They came back with lots of seafood; being Wraiths, they desired to waste nothing, but many had no idea how to use it all. Sure, they could fry or bake it, but there was a limit to how much of that you could eat. They also lacked proper refrigeration facilities to keep the rapid-decaying viands fresh.
With Squeaky and mechanic Cubber Daine's input, they came up with a series of dishes that made use of all the ingredients. Using a few simple rules -- reasoning that cooked flesh would keep better than fresh, that the liquid from boiling could be saved to make soup, and casseroles are tasty ways of using up odds and ends -- a hierarchy of meals was planned. The dishes were generally unadorned at first, and got progressively more complicated as leftovers were used from previous meals. They were a little tired of seafood in the end, but it was all tasty, and they saved a lot of money on food expenses.
With the left-over credits saved, they voted to send holos and flowers to the families and/or guardians of Jesmin Akbar, Falynn Sandskimmer, and Grinder Tri'ag, who had lost their lives in live-fire actions. Wedge had explained that it was important for those left behind to know that their loved ones had not died alone and friendless. Myn Donos, who had once lost a whole squadron to an ambush, concurred, trying not to look like he was crying. They all took turns voicing their short messages for each of the downed squadmates.
They also came away with some nifty recipes, and a new appreciation for meal planning! All in all, and excellent vacation!
Note: The fish and seafood ingredients can generally be switched around, depending on your preference and what you have on hand. You can even used cooked chicken or turkey in place of some of the fish!
Panfried Sea Beasts
Great for fresh fish and seafood. Use leftovers in other recipes or as sandwiches. Refrigerate leftovers tightly covered.
Note: This recipe can also be used for shellfish like scallops, shrimp (peel first!), oysters, etc. Beware that crowding the pan will cause the water that escapes from the seafood to pool in the pan. You'll end up with gluey steamed fish! So be sensible and don't overcrowd the pan.
Foil-baked Marinated Marine Critters
This is a great way to give flavor to fish and seafood. Cleanup is easy -- just toss out the foil. Serve in the individual foil packets.
Have pieces of foil nearly three times larger than your fish. Butter or oil the foil at the center, big enough for your fish piece to sit on. Place the fish on the foil and "cup" the foil so liquids don't run out, and arrange the herbs, lemon juice or wine, pepper, and soy sauce over the fish. Dot with the remaining butter or oil. Fold up the foil, crimping very well so nothing escapes from the inside, but do not do it tightly, or the foil might tear.
If you are using an oven, place on a baking sheet and put into a very hot previously heated oven (425°F, about 200°C) and cook for about 15 minutes. (Or you can place the packets on a grill outdoors. If the coals are hot, it should take the same amount of time.) Bring the foil packets to the table and let your guests open the packet and enjoy the steam and aromas (remember, steam burns worse than boiling water, so be careful!). Serve with lemon wedges.
Tomato Seafood Soup
The recipe looks long and complex, but you can use leftover cooked fish and seafood, too. If you're really not into filleting, shucking, etc., use canned! Use any mixture of seafood and fish. Omit or add as you wish.
Instead of Frying Fish Fillets
A lot tidier than frying -- make a big batch in the oven, all at once! Line the baking tray with foil for quick and easy clean up. Tightly wrap leftovers and refrigerate.
Monkfish used to be called "poor man's lobster," so feel free to use cooked monkfish instead. Or use surimi, often sold as "fake crab" or "artificial crab" -- it's very good. Be careful to leave it in chunks, and don't "unravel" the pieces.
Bubbly Fish Fillets
You can eliminate the cheese if you wish; use cheddar, mozarella, etc. as you have on hand, or you prefer.
Seafood Au Gratin
Great use for leftover fish and seafood! Au gratin in traditional French cuisine refers to baking in a cream sauce and topping with bread crumbs. In America, it means cooked in a 'creamy' sauce, and topped with cheese! Do as you will -- feel free to not use any cheese, if you prefer.
In a large skillet or saucepan, melt the butter over medium heat, and sauté the onions and peppers till softened and the onions are translucent. Mix in the flour, stirring and cooking till blended and the mixture is slightly browned. Using a cup at a time, mix in the reserved liquid from cooking the seafood (if you prefer, or you are using pre-cooked fish and seafood, you can use milk and/or broth for the liquid). Keep stirring until the sauce is thickened and bubbling to a creamy consistency. Mix in the crab meat, cheeses, lemon juice or vinegar, Worchestershire or hot sauce, salt and pepper. Stir in the cooked seafood.
Butter a deep lasagne or other large casserole pan, and place seafood and sauce mixture in and top with bread crumbs or parmesan cheese. Bake in a heated oven (350°F or 175°C) until golden brown and bubbling, about 20 to 30 minutes.
Tater-topped Fish Pie
Another great use for leftover fish and seafood! At a minimum, you only need the 2 lbs. of fish, and can add whatever other cooked, fresh, canned or frozen fish and shellfish as you wish.
Butter a deep lasagne or other large casserole pan (you may even need two), and place the spinach on the bottom, and top with fish, seafood and egg halves. Pour the sauce over evenly over the fish. Spread the mashed potatoes roughly over the sauce -- rather than smooth, the surface should be rough to brown better. You can use a fork to rough up the surface even more. Bake in a heated oven (450°F or 225°C) until the potatoes are golden brown, about 30 minutes.
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