Swordfish Steak with Lime and Herbs

1 swordfish steak, 4-5 lbs, about 2 inches thick
Marinade:
1/4 c olive oil
1/4 c lime juice
1/4 t basil
1/4 t thyme
1/4 t fennel
1/4 t marjoram
1/4 t sage
1/4 t parsley
salt and pepper to taste

Herb Butter Sauce:
1/4 lb melted butter
1/2 t basil
1/2 t thyme
1/2 t fennel
1/2 t marjoram
1/2 t sage
1/2 t parsley

Combine marinade ingredients and brush very generously on both sides of swordfish steak. Refrigerate in non-metal container for several hours, turning several times to marinate evenly. Drain, adding remaining marinade to herb nutter sauce. At grilling time, brush both sides of steak with butter sauce and place over hot bed of coals. Grill 12 to 15 minutes on each side, basting top side occasionally with herb butter sauce to keep fish juicy. Test by inserting sharp knife in the thickest part of steak, when done meat should be white and firm. Carefully remove swordfish to large platter, pour over the remaining heated butter sauce and slice diagonally into serving pieces. Will serve 6 to 8.

Tuna Tetrazzini

2 (7 oz) cans tuna
6 T chopped onion
2 T salad oil
2 (10 1/2 oz) cans cream of mushroom soup
1 1/3 c water
1/2 c grated Parmesan cheese
1 small can pitted black olives sliced
2 T chopped parsley
2 t lemon juice
Pinch thyme
Pinch marjoram
1/2 lb spaghetti

Saute the onion in salad oil until golden brown. Add mushroom soup, water and 1/4 cup Parmesan cheese. Drain and flake the tuna into bite size pieces. Add tuna and olives to sauce. Mix together and heat thoroughly without breaking the tuna pieces. Season the sauce the parsley, lemon juice, thyme and marjoram. Cook the spaghetti according to directions on package. Mix the cooked spaghetti with sauce and pour into greased 3 quart casserole. Top with remaining grated Parmesan cheese. Heat under broiler until hot and bubbly. Six to eight servings.

Tuna Pie

Pastry for 2 crust 9 inch pie
2 (7 oz) cans of tuna
1/2 c chopped onion
1 (3 oz) can sliced mushrooms, drained
1 (10 1/2 oz) can cream of mushroom soup
2 T grated Parmesan cheese
1 1/2 t lemon juice
1/2 t chopped parsley
1/8 t thyme

Line a 9 inch pie plate with pastry. Saute the onion in 1 tablespoon oil. Add the mushrooms and continue cooking until mushrooms are slightly browned. Add the mushroom soup and stir until smooth. Remove from heat and season with grated cheese, lemon juice, parsley, and thyme. Arrange the tuna in the pie shell. Pour sauce over all. Roll out the remaining pastry, cut steam slits and arrange on top of pie. Crimp edges. Bake in very hot oven, 450, for 10 minutes. Reduce heat to 350 and continue baking until crust is brown, about 35 minutes. Six servings.

I had to add it as it is in the cookbook, but yuck!

Crepes with Curried Seafood or Chicken

Filling:
1 large onion, chopped
2 green apples, peeled and chopped
2 ribs celery, chopped
6 T butter
2 T curry powder
6 T flour
3 c stock (see recipe)
1 c heavy cream
3 cups cooked seafood or chicken (see recipe)
Salt

Cook onion, apple and celery in butter until soft. Stir in curry powder and flour and cook, stirring, for 3 or 4 minutes. Add stock (use fish fumet or bottled clam juice if pancakes are to be stuffed with shellfish, chicken stock for chicken). Simmer, covered, for 2 hours. Press through a sieve or whirl smooth in a blender. Add the cream, then taste and add salt and more curry powder if desired. Reserve 2 cups of the sauce and add the shellfish (shrimps, crabmeat or lobster) or chicken cut in small dice. Put a larfe spoodfull on the unbrowned side of each pancke, roll and arrange on a buttered shallow baking dish, side by side. Pour over remaining sauce and put in hot oven or under the broiler until hot and flecked with brown. Serves six or more.

Crepes:
3 eggs
1 c milk
1 c flour
3/4 t salt
2 T cognac
1/4 c melted butter

Mix all the ingredients together and beat or whirl in a blender until smooth. Let stand and hour before using. Heat a 6 or 7 inch skillet or crepe pan, brush with melted butter, then pour about 2 tablespoons of the mixture. Tip and roll the pan so that the batter flows evenly over the bottom. When browned on the bottom, slide onto a plate over a pan ot hot water to keep warm. (it is not necessary to turn). Continue until all crepes are made.
Very good with chicken, have not tried seafood.

Scampi

1 lb medium sized shrimp
1 stick butter
juice of 1 lemon
1 t salt
1/8 t pepper
1 clove garlic, minced

Clean and shell the shrimp, leaving on the tails. Melt the butter in a saucepan and add the lemon juice, salt, pepper, and garlic. Toss the shrimp in this mixture to coat well. Furn into a broiler pan and broil 3 inches from the flame for about 5 minutes, or until pink and tender. Tomatoes broiled in the same pan with the shrimp are delicious.

Tuna Puff

2 (7 oz) cans tuna
2 T minced onion
2 T minced parsley
1/8 t pepper
4 cups mashed potatoes
2 eggs
1/2 t salt
2 T melted butter

Add the onion, parsley and pepper to the flaked tuna. Combine with mashed potatoes.  Beat the eggs until light and add to the fish and potato mixture. Add salt to taste and the melted butter. Pour into greased 1 1/2 quart casserole and bake in a very hot oven, 450, for 15-20 minutes until brown. Four servings.

Prawn Curry from India

2 large onions
1/3 c butter
1 T curry powder
1 pound shrimp
1/2 t salt
1/4 c water
2 tomatoes
1 cucumber

Slice onions and cook in butter until golden. Add curry powder, shrimp, salt and water. Peel and seed tomatoes and cucumber, add cut in dice. Add and simmer all together for 15 minutes. Serves four.

Kevin's Creamed Tuna

1/2 package frozen peas
1 can cream of mushroom soup
1 can tuna
1T minced onion
1 t Worcestershire sauce
Toast

Cook peas according to package directions. Do not drain, mix the remaining ingredients together in the pan with the peas. Heat together for a few minutes, add more water if too thick. Serve over toast.