There are few foods in the worlds diet, that is better for you in as many ways as garlic.Cultivated as far back as 5,000 years ago,garlic is a strong and pungent member of the onion family,and is used in many dishes,and sauces.
SEAFOOD WITH GARLIC
SHRIMP WITH GARLIC BUTTER GARLIC DIJON FLOUNDER SCALLOPS IN GARLIC SAUCE PASTA WITH SEAFOOD,AND GARLIC SAUCE SAUTEED FISH WITH GARLIC,AND ROSEMARY SEABASS IN GARLIC SAUCE LINGUINNI WITH ROASTED GARLIC,AND CLAMS GARLIC MACKERAL LEMON GARLIC ALASKAN COD
SHRIMP WITH GARLIC BUTTER
1/4 cup Margarine or butter
1 Clove garlic-minced
1 tbl Snipped fresh parsley
1 dash Red pepper
3 tbls Dry white wine
in a saucepan melt margarine or butter/Stir in garlic, parsley, and red pepper/
cook about 1 minute/Stir in wine,heat through,and Set aside/Thread shrimp onto 8 short metal skewers/Grill uncovered, over medium-hot coals for 10-12 minutes or till pink,turning and brushing frequently with sauce.
mix the oil, mustard, garlic, basil and salt in a bowl/Pour a little olive oil on a small piece of paper towel and lightly grease a baking dish/Place the flounder fillets into the baking dish/Evenly spread the sauce on the fillets. Broil four inches from the flame for 10 minutes or until the fish flakes.
SCALLOPS in GARLIC SAUCE
1 lb. Scallops
1 cup Sliced mushrooms
3 Cloves garlic, pressed
1/2 cup defatted chicken broth
1/2 cup chopped tomatoes
1/4 cup chopped green onions
1 tsp. Italian herb dressing
1 Tbs. cornstarch
2 Tbs Balsamic vinegar
1 Tbs. chopped fresh parsley
2 tsp. dried celery flakes
In skillet simmer mushrooms and garlic in broth for three minutes/Add scallops,
tomatoes, green onions, celery flakes, Italian seasoning/Cook 5 minutes/ Dissolve cornstarch in vinegar/Add to scallops. Heat & stir until scallops turn opaque & sauce is thick/Garnish with parsley.
PASTA WITH SEAFOOD AND GARLIC SAUCE
1/4 cup unsalted butter
4 cloves garlic,finely chopped
1 onion, finely chopped
1/4 cup chopped fresh parsley
1 lb uncooked medium shrimp peeled
3 tomatoes,peeled, seeded and chopped
1/2 cup dry white wine
1 tsp salt
1/2 tsp freshly ground black pepper
1 lb spaghetti, fettuccine or linguine
1/4 cup unsalted butter, cut in chunks
In a large skillet, melt 1/4 cup butter over medium heat; cook garlic and onion until tender and fragrant but not brown. Add parsley and shrimp and cook for 1 minute. Add tomatoes,wine and seasonings and bring to boil. Cook just until shrimp turn opaque and begin to curl.Remove from heat and reheat just before pasta is ready. Bring large pot of water to boil.Add 1 tbsp salt and pasta and return to boil; cook until tender but firm, about 10 minutes Heat
serving bowl and place remaining butter in bottom. Drain pasta well and shake out excess water; place into the serving dish with the butter, then pour sauce over top Toss until pasta is well coated with sauce and most of liquid has been absorbed.
SAUTEED FISH WITH GARLIC,AND ROSEMARY
1 1/2 lb monkfish (anglerfish) fillets, or swordfish or tuna
fillets, 1 inch thick slices
1/4 cup olive oil
1 tbsp. red pepper flakes
2 tbsp. chopped fresh rosemary
1 tbsp. finely minced garlic
1 cup dry white wine
salt and freshly ground pepper
Sprinkle fish with salt and pepper. In a large saute pan over
medium high heat, warm the olive oil. Working in batches, add
the fish and saute on both sides, turning once, until golden
brown and almost cooked through, about 3 minutes on each side (if
using tuna fillets, they may be cooked less, to your taste).
Transfer fish to a warmed platter.Reduce the heat to medium and stir in the red pepper flakes,rosemary, garlic, and wine. Simmer, uncovered, until wine is
reduced by half and becomes somewhat syrupy, about five minutes.
Return fish to pan, about 1-2 minutes to coat with sauce. Then
serve at once.
SEABASS WITH GARLIC SAUCE
1 sea bass fillet -- (1-pound)
(2 inches thick)
2 teaspoons vegetable oil
1/4 cup water
1/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves -- minced
2 tablespoons chopped fresh parsley
Lemon wedges
Cut fish crosswise into 4 equal pieces. Heat oil in a large nonstick skillet
over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add
the water and next 4 ingredients (water through garlic) to skillet. Cover,
reduce heat to medium, and cook 3 minutes or until fish flakes easily when
tested with a fork.Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish/sprinkle with parsley.
LINGUINE WITH ROASTED GARLIC&CLAM SAUCE
1 dozen little neck clams-scrubbed clean
2 tbls of olive oil
4 cloves of garlic-whole
1/4 teaspoon red pepper flakes
3 tablespoons chopped parsley
1 cup white wine
12 ounces linguine-cooked and drained
Place garlic on square of foil and drizzle with a little olive oil.
Roast in 400 degree oven for 20 minutes or until tender.Peel garlic and coarsely chop.Heat oil in a large pot and stir in garlic. Add pepper flakes and parsley.Pour in wine and bring to a simmer.Add clams and cover pot.Cook about 8 minutes or until clams are all open.Discard unopened clams.Stir in linguine and toss to coat.
GARLIC MACKERAL
4 xLarge mackerel (or 8 small)
Clove garlic
Seasoned flour
Butter for frying
Lemon juice
Mince garlic very finely Divide between the fish and rub in well.
Roll mackerel in beaten egg and then in flour.Fry in butter for 4-5 minutes each side.Sprinkle with lemon juice and serve.
LEMON GARLIC ALASKA COD
2 tbsp. butter
2 tsp. minced garlic
1 tsp. lemon pepper
2 (4 to 6 oz. each) Alaska cod fillets,thawed if necessary
Lemon wedges
Melt butter in large skillet over medium-high heat.Stir in garlic. Season cod fillets on both sides with lemon pepper. Place fillets in pan and cook for 10
minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown
on both sides. Sprinkle with lemon juice before serving.