Recipe corner

Quick and easy fish dishes

Nov. 3, 3011

By Ginger Isham




This week I’m supplying recipes that take little time to prepare, and are simple and easy. They take just a few minutes.

Growing up, my family loved the shrimp creole with its southern origin. You can add chopped ham in place of some of the shrimp. I buy the low-fat and low-salt ham from the deli and ask that it be cut as one large slice. You may want to double the recipes for a family.



2 tablespoons butter or oil

1 cup chopped onion

1 cup chopped green pepper

1 clove garlic, crushed (use only fresh garlic)

2 cups stewed tomatoes

Dash of paprika

Pinch of salt and pepper to taste (leave out salt if there is salt in the tomatoes)

1 pound of cooked shrimp

Melt butter and saute onion, pepper and garlic until tender. Add tomatoes and seasonings, and simmer for 5 minutes. Add shrimp and simmer 8 to 10 minutes. Serve over brown rice with a salad.



1/2 cup water

1/3 cup white wine

1 teaspoon cider vinegar

1 pound of bay scallops (may use sea scallops and quarter them)

2 tablespoons butter or oil

2 tablespoons flour

1/3 cup mayonnaise

1/4 teaspoon thyme

Pinch of salt and pepper to taste

Bring water, wine and vinegar to boil. Add scallops and simmer for 5 minutes. Drain and save the liquid and set aside cooked scallops. In a saucepan melt butter and stir in flour and cook 3 to 5 minutes while stirring. Add saved liquid and stir until thickens. Stir in mayonnaise and thyme. Add salt and pepper and scallops. Serve at once or keep warm.


1 pound bay scallops (may use sea scallops and quarter them)

1/3 cup dry vermouth (this has a grape wine base to which alcohol, herbs and bark have been added)

1 clove of garlic, crushed

Pinch of salt and pepper

1/2 cup breadcrumbs

Butter, fresh parsley and lemon slices

Marinate scallops in vermouth, garlic, salt and pepper for 30 minutes. Drain and mix with breadcrumbs. Cook in melted butter 3 or 4 minutes. Serve warm with parsley and lemon slices.


Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.