Author Archives: rhonda.cummins

Broiled Flounder

courtesy of Texas Sea Grant 2 small Gulf flounder, cleaned and dressed 1/4 cup lemon juice 1/2 teaspoon salt 1/4 cup butter or margarine, melted 3/4 teaspoon paprika Dash of pepperPlace flounder on individual pieces of aluminum foil. Combine remaining ingredients an brush flounder inside and out with sauce. Preheat oven and broil about 4 inches from source of heat for 12 20 15 minutes, or until fish flakes easily when tested with a fork. Baste flounder once during broiling, but do not turn. makes 4 to 6 servings.

Time and time again

Please visit this link for my column in the Port Lavaca Wave

Time after time

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More cold facts from seafood’s history

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Modern frozen food came from a fishy idea

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Shrimp Ambrosia

courtesy of Texas Sea Grant Serve as a pre-dinner salad on Christmas or Thanksgiving Day 1 1/2 pounds cooked shrimp 1 cup thinly sliced celery 1 cup fresh orange slice or canned mandarin orange slices 1/2 cup slice ripe olives 1/4 cup sliced green onions and tops 1/4 cup shredded coconut (optional — makes a nice garnish) 1/2 cup mayonnaise or plain yogurt 1 tablespoon lemon juice 4 teaspoons grated orange In a large bowl, combine shrimp, celery, orange, olives, onions and optional coconut. In a separate container, mix… Read More →

Goldilocks and the Bay

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Let’s talk some trash

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It’s about time…

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Celebrate Seafood Month

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