Victoria Fish Recipes

Always an important food source, fish and shellfish have become increasingly popular in recent years, due in part to demands from health-conscious consumers.

Because of increased demand and transportation techniques, good-quality fish and shellfish, once found only along seacoasts and lakes, are now readily available to almost every food service operation.

Cooking times are generally shorter and flavor more delicate than meat or poultry.

Salsa Swordfish
Serves 4
6 minutes preparation time + 20 minutes cooking time

Ingredients:
1 can condensed tomato soup
1/2 cup VICTORIA salsa
2 teaspoons VICTORIA Parsley
2 teaspoons lemon juice
4 swordfish steaks, cut 1 inch thick (about 2 pounds)
Parsley for garnish.

Directions: In 10-inch skillet, combine soup, salsa, parsley and lemon juice. Over high heat, heat to boiling. Arrange steaks in soup mixture. Return to boiling. Reduce heat to low. Cover; simmer 15 minutes or until fish flakes easily when tested with fork. Transfer fish to platter; keep warm. Over medium heat, cook sauce over fish. Garnish with parsley.

Shrimp Tacos
Serves 4
20 minutes preparation time

Ingredients:
1 lb. shelled deveined uncooked medium shrimp
2 tablespoons taco seasoning mix
3 tablespoons VICTORIA chopped garlic
3 tablespoons lime juice
2 teaspoons oil
1 ripe avocado, pitted, peeled, and diced
12 taco shells
2 cups shredded iceberg lettuce
1 medium tomato, chopped
3/4 cup VICTORIA salsa

Directions: In medium bowl, combine shrimp, taco seasoning, garlic, 2 tablespoons of lime juice; toss to coat. Heat oil in large skillet over medium-high heat until hot. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink. Remove shrimp from skillet for 3 to 4 minutes or until thickened, stirring occasionally. Return shrimp to skillet; stir to coat. Remove from heat. In small bowl, toss avocado with remaining tablespoon lime juice. Spoon shrimp mixture into taco shells. Top each with lettuce, avocado and tomato. Serve with salsa.

Garlic Lime Swordfish with Fruit Salsa
Serves 4
35 minutes preparation time
30 minutes refrigeration time
10 minutes cooking time

Ingredients:
3 tablespoons VICTORIA chopped garlic
2 teaspoons grated lime peel
1/2 teaspoon salt
4 swordfish steaks
1 jar VICTORIA Fruit Salsa

Directions: Heat oven to 375^oF. Brown ground beef in medium skillet over medium-high heat for 6-8 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, cheese and water; mix well. Set aside. Separate dough into 16 triangles. On ungreased cookie sheet or 13-inch baking stone, arrange triangles with shortest sides toward center, overlapping in wreath shape

Directions: Rub garlic, lime peel and salt onto surface of swordfish steaks. Heat oven to 450 F. Cut four 15 X 12 inch pieces of foil. Wrap packet securely using double-fold seals. Place packets on cookie sheet. Refrigerate 30 minutes. Bake at 450 F. for 10 to 12 minutes or until fish flakes easily with fork.
Serve with salsa.