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Seafood Recipes
| 6 fillets of fish |
| Salt and pepper |
| Fish spice |
| 6 slices of tomato |
| 6 slices of cheese |
| 1 oz margarine |
| 1 oz flour |
| 1/2 pt milk |
| 1 tin of mushrooms |
| 2 small onions, chopped |
| 2 tbsp sherry Parsley, chopped |
| 3 cups cooked rice |
Preparation Prepare the fillets, removing the skin and small bones Season with salt, fish spice and pepper. Roll up, with the outside of the fish on the inside. Arrange the fish, tomatoes and cheese alternately down the center of a shallow Pyrex casserole dish. Set aside, Melt margarine in a pan, then stir in flour and salt add milk a little at a time, then mushrooms, onions and sherry. Stir Constantly until the mixture boils.
Pour over the fish. Bake at 350° for 20 minutes until fish is cooked. Garnish with chopped parsley and serve hot with rice. Thanks to Dave.
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| 1/2 cup beer |
| 1/3 cup all-purpose flour |
| 1/3 cup cornstarch |
| 1 egg |
| 2 tablespoons Crisco Oil |
| 1/8 teaspoon cayenne |
| 1/8 teaspoon garlic powder |
| Crisco Oil for frying |
| 1 pound fresh medium shrimp, peeled, deveined and butterflied |
Combine beer, flour, cornstarch, egg, 2 tablespoons Crisco Oil, cayenne and garlic powder in medium mixing bowl. Mix well. Cover and refrigerate at least 1 hour.
Heat 2 to 3 inches Crisco Oil in deep fryer or large saucepan to 375°F. Dip shrimp in batter. Fry a few shrimp at a time, 1 to 1-1/2 minutes, or until golden
brown. Drain on paper towels. Serve immediately or keep warm in 175°F oven. 4-6 servings.
Thanks to http://www.crisco.com and Julie Morales.
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| Enriched Fish Stock: |
| 1 bottle clam juice |
| 1 medium onion, chopped |
| 2 garlic cloves, smashed |
| 2 large mushrooms, sliced |
| 1 1/4 cups dry sherry |
| 1 3/4 cups water |
| 6 peppercorns |
| 2 bay leaves |
| 2 sprigs thyme (1/2 teaspoon dried) |
| Soup: |
| 1/3 cup butter |
| 1/3 cup flour |
| 2 cups enriched fish stock (above) |
| 1 cup milk |
| 1 package lump crab meat, thawed and flaked (8 oz. pkg.) |
| 2 1/2 cups milk |
| 3/4 cup heavy cream |
| 5 drops Tabasco |
| 1 1/2 teaspoons salt |
| 8 ounces Brie cheese, divided: 6 ounces/2 ounces |
| Chives, small amount, chopped, for garnish |
Enriched Fish Stock:Combine and bring to a boil. Reduce heat and simmer 30 minutes. Strain and reserve. Makes approximately 2 cups. Soup: Melt butter in a 5 quart pot. Stir in flour and cook 2 minutes. Add enriched fish stock and 1 cup milk. Stir in and simmer 2 more minutes. Add crabmeat and heat gently 5 minutes. Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil. Add crab mixture. Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt. Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving. Thanks to http://Chef2Chef.net
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| 2 Tbsp margarine or butter |
| 2 Tbsp all purpose flour |
| 1 cup milk or light cream |
| Several dashes bottled hot pepper sauce |
| 1 6-ounce can crabmeat, drained, flaked, and cartilage removed |
| 1 hard cooked egg, chopped |
| 1/2 cup shedded process Swiss cheese |
| 2 Tbsp chopped pimiento |
| 1 Tbsp Dijon mustard |
| 1/4 cup fine dry bread crumbs |
| 1 Tbsp margarine or butter |
| 1/4 cup sliced almonds, toasted |
In a sauce pan melt the 2 Tbsp margarine. Stir in flour. Add milk and hot pepper sauce all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in crabmeat, chopped egg, cheese, pimiento, and mustard Spoon into floured 10 ounce casserole. Toss bread crumbs with the 1 Tbsp melted margarine; sprinkle over casserole. Top with almonds. Bake in a 375 degrees oven about 20 minutes or till tops are brown. Makes 4 servings. Thanks to Jenn.
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| 1/3 cup Dry Sherry |
| 1 tablespoon Ginger Root minced |
| 1 tablespoon Low Sodium Soy Sauce |
| 1 teaspoon Honey |
| 2/3 tablespoon Garlic minced |
| 1 pound Tuna Steak cut in 4 pieces |
Combine sherry, gingerroot, soy sauce, honey and garlic in a 1 cup glass measure. Microwave uncovered at high 1 min. OR until mixture boils. cool slightly. Place tuna in a 11 X 7 X 1 1/2 in. baking dish. Pour marinade over tuna. Cover and chill 2 hours. Remove tuna from marinade, reserving marinade.
Preheat a 10 Inch. browning skillet on high for 8 min. Arrange tuna on hot browning skillet with thickest portions to the outside. Microwave uncovered on high for 2 min. Turn steaks over and baste with marinade. Microwave on high for 1 1/2 to 2 min. Let stand covered 2 min. Serve immediately with warm marinade. Makes 4 servings.
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| 2 lbs uncooked medium shrimp, peeled and deveined |
| 1/4 cup olive oil |
| 1Tbsp minced garlic |
| 1/2 cup dried seasoned breadcrumbs |
| 1/4 cup chopped fresh parsley |
| 16 10 to 12 inch wooden skewers, soaked in water 30 minutes |
| Lemon wedges |
Stir shrimp, oil and garlic in a large bowl to combine. Add breadcrumbs and parsley and toss until shrimp are evenly coated. Sprinkle shrimp with salt and pepper. Thread shrimp on skewers, place on plate. Cover and refrigerate up to 3 hours. Prepare BBQ (medium high heat). Grill shrimp until just opaque in center and crumb coating begins to brown, about 2 minutes per side. Transfer shrimp skewers to platter. Surround with lemon wedges and serve. Serves 8. Thanks to Tom Marshall.
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| 24 (16/20-count) jumbo shrimp, tail-on, butterflied |
| 2 tablespoons Creole seasoning |
| 1 1/2 teaspoons paprika |
| 1/4 cup olive oil |
| Tequila Lime Glaze: |
| 2 tablespoons olve oil |
| 2 tablespoons seeded and minced jalapeno peppers |
| 2 tablespoons freshly minced garlic |
| 1/4 cup soy sauce |
| 1/4 cup tequila1/2 cup freshly squesszed lime juice ( about 4 limes) |
| 2 tablespoons finely chopped cilantro |
| 1 1/2 sticks lightly salted butter, cut into small pieces |
Toss shrimp with spices and oil; refrigerate for 1 hour. Skewer 6-8 shrimp on each kabob. Grill over charcoal about 3 minutes per side or until shrimp turn pink and have nicely charred edges; keep warm. Serve with Tequila-Lime Glaze.
In a non-reactive sauce pan, saute' oil, peppers and garlic until lightly browned around edges. Add soy sauce, tequila and lime juice. Over medium heat, reduce liquid to 1/2 cup. Remove from heat and stir in chopped cilantro. Whisk butter, one piece at at time, until all is incorporated and mixture is creamy in texture. (Do not let mix come to a boil) To serve: Neatly arrange shrimp on a warmed serving platter, and drizzle liberally with Tequila-Lime Glaze. Garnish with optional fresh lime wedges and fried tortilla strips. makes 6-8 servings. Thanks to "Daytime Live" aired on 9-10-03.
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| 6 - 8 flounder fillets |
| 1 cup sesame seeds |
| 1/2 cup plain bread crumbs |
| 1 tsp. salt |
| 1 tsp. pepper |
| 2 eggs, beaten |
| 1/4 cup flour |
| 1/4 cup oil |
Place flour in a small bowl, the beaten eggs in another bowl and the sesame seeds, bread crumbs and salt and pepper in another bowl. Coat each fillet first with flour then egg and finally the sesame seed mixture. Heat oil in a skillet to medium-high heat and cook fillets for 3 - 4 minutes per side or until golden brown. Do not overcook.
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| 2 Lbs. Lobster, steamed |
| 6 medium sized Shrimp, cleaned |
| 1 Carrot, finely chopped |
| 1 Red Bell Pepper, finely chopped |
| 1 Green Bell Pepper, finely chopped |
| 2 Cups Chicken Stock |
| 1/2 Lb Risotto |
| 2 Portobello Mushrooms cut in strips |
| 5 oz Shallots, chopped |
| 8 oz Peas, fresh or frozen |
| 6 pieces Asparagus ends |
| 2 tablespoons of fresh Lemon Juice |
| 1 tablespoon of Butter |
| Salt and Pepper to taste |
In one pan make your lemon butter sauce by taking melted butter and adding lemon juice. In another pan sauté the carrot, red bell pepper, green bell pepper, and then cook with risotto. After steaming the lobster for 5 minutes, cut in half and grill until cooked. Pick lobster meat and cut into slices. Finally sauté the asparagus, shallots and Portobello with the shrimp and lobster and add salt and pepper to taste. Add chicken stock to this mixture and simmer. Add peas and stir. To Serve: Place risotto on plate then layer with seafood mixture and then lemon butter sauce. Thanks to Lobstersweeps.
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| Glaze: |
| 3/4 cup pure maple syrup |
| 1 cup water |
| 1-1/2 tablespoons grated fresh ginger |
| 4 cloves garlic, minced |
| 2-1/4 teaspoons prepared horseradish |
| 1/2 teaspoon salt |
| Salmon: |
| 2 salmon fillets |
| 2 cloves garlic, crushed |
| 2 sprigs fresh dill |
| 1/4 teaspoon salt |
For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan. Bring to a boil; reduce heat to simmer. Cook until reduced by half, about 15 minutes. Glaze will keep refrigerated for several days.
To prepare salmon: Place salmon in shallow pan. Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes. Remove from heat and let stand in covered pan 8 minutes. Heat broiler. Remove salmon from cooking liquid and place, skin side down, onto broiler pan. Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes. Makes 4 servings. This was published in the LA Times and I tried it right away. Yes, the recipe looked good, but the taste....wow! My daughter, who doesn't like salmon, not only loved this, but she begged me to make it again. Thanks to Mimi Hiller.
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| 1 pound medium or larger shrimp (peeled, cleaned and butterflied) |
| 1 cup Vigo bread crumbs |
| 1/3 cup Margarine (melted) |
| 1 tsp Garlic Powder |
| 1/2 tsp Salt |
| 1/4 tsp Pepper |
Lay shrimp on a baking sheet. Brush melted margarine over shrimp. In small bowl mix bread crumbs and remaining melted margarine, add the margarine slowly while mixing. You may add more or less as needed, to make a crumbly consistency. Sprinkle over shrimp and bake 350 degrees. Approx. 10 min. The shrimp will start to curl when cooked.
Thanks to Ty LaPerriere.
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| 1 pd med. tiger shrimp |
| 1/3 stick of butter or margarine |
| 3 cloves garlic crushed |
| 1 jar Classico Sun-Dried Tomato Alfredo Sauce |
| 3/4 pk Fettuccine |
| 1 cup Broccoli Flowerets (steamed) optional |
Peel and devein shrimp. In a large pot cook fettuccine according to package instructions. Meanwhile pour alfredo sauce in a medium pan, heat on low. In large skillet on med high heat melt butter or margarine add garlic, add shrimp cook till they turn pink, about 2 min on each side. Add shrimp to alfredo sauce, when fettuccine is cooked, drain and rinse, add sauce and shrimp serve immediately. Serves 4. You can also use chicken instead of shrimp. Thanks to Ty LaPerriere.
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| 2 cups grilled, smoked fish (shredded) |
| 1/2 tsp Old Bay seasoning |
| 1/2 tsp cajan seasoning |
| 1/4 tsp celery salt |
| 1 8oz pk Philadelphia cream cheese |
| 1/2 red onion (chopped) |
This recipe is best with grilled smoked fish but, any kind of fish will do. Mix cream cheese and seasonings, then add fish and onions, mix well. Serve with assorted crackers. Thanks to Jim Krick.
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| 1lb thawed Jumbo Shrimp |
| 1/4 cup olive oil |
| 2 Tbsp butter |
| 1/2 cup white wine or chicken stock |
| chopped parsley |
| 2 cloves garlic, minced |
| 1/2 onion chopped |
| fresh ground pepper |
| sea salt |
In a large saucepan set over medium high heat, heat olive oil until hot. Add onion and garlic and cook for 2-3 minutes. Pour wine or stock into pan and reduce for 5 minutes. Add shrimp and heat thoroughly. Stir in butter and parsley. Add salt and pepper to taste. Serve with pasta or over rice.
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| 2 Tbsp vegetable oil or butter |
| 1/4 cup finely chopped onions |
| 10 oz. fresh spinach, stemmed & chopped |
| 1 Tbsp fresh dill or 1 tsp dried |
| 1/3 cup toasted almonds, finely chopped |
| 1 Tbsp fresh lemon juice |
| 2 lb. flounder fillets |
Sauté the onions in the butter or oil until translucent. Add the chopped spinach and the dill and cook covered until the spinach is wilted. Remove from the heat, add the almonds and lemon juice, and allow to cool. Rinse the flounder. Place each fillet, skinned side up, flat on a board. Spoon a small amount of the spinach filling onto each fillet and then roll it up. Place the rolled fish in an oiled baking pan and bake covered at 375° for 20-25 minutes, until the fish is tender and flaky. Flounder Florentine is delicious served with Artichoke Heart and Tomato Salad. Thanks to Angela Ross and Moosewood Restaurant.
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| 4 Tuna steaks (about 5 oz each) |
| Olive Marinade: |
| 4 Tbsp green olive puree |
| 1/2 cup olive oil |
| 3 cloves garlic, crushed |
| Salt and ground black pepper |
| Tomato and Olive Salsa: |
| 15 black olives, pitted and sliced |
| 4 tomatos, peeled seeded and sliced |
| 1/2 cup sliced sun-dried tomatoes |
| 4 scallions, sliced |
| 14 basil leaves, torn |
| pinch of sugar |
Mix the marinade ingredients together in a large shallow dish. Add the tuna steaks, turning to coat evenly. Cover and refrigerate for 2 hours, if time permits. Make salsa by combining all the ingredients together. Refrigerate until required. Remove the tuna steaks from the marinade, reserving the marinade for basting. Cook the steaks on a prepared grill for about 5 minutes on each side, basting occasionally. Serve the grilled tuna steaks at once with salsa. Serves 4. Thanks to Wendy.
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| 2 raw lobsters, each weighing about 1 pound, split in half lengthwise with claws cracked |
| salt and ground black pepper |
| Herb Butter: |
| 3 Tbsp softened butter |
| 1 Tbsp chopped fresh chervil |
| 1 Tsp chopped fresh chives |
| 1 Tsp finely chopped shallot |
| squeeze of lemon juice |
| salt and ground black pepper |
Note: Ask your fish dealer to split the lobsters in half, ready for the grill. Otherwise, kill each lobster by piercing with a knife at the central point where the head meets the body. Halve the head, and split in half along the body.
Place the ingredients for the Herb Butter in a bowl and beat together to combine. Place the flavored butter in an oblong shape on a piece of parchment paper or plastic wrap. Roll up the butter to produce a cylinder, and refrigerate to harden the butter. Season the lobster flesh lightly with salt and pepper. Cook the lobster halves, cut-side down, on a prepared grill for 8-10 minutes, until the flesh has become opaque and the shells have turned orange. Cook the claws separately. They are cooked when the shells have turned bright orange. Serve the freshly grilled lobster with disc of Herb Butter. Serves 2. Thanks to Wendy.
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| 1/2 lb shelled and deveined shrimp |
| 1 lemon |
| 2 garlic cloves |
| 2 Tbsp olive oil (optional) |
| 1/4 tsp ground cumin |
| 1/4 tsp salt |
| pinch of pepper |
Lemony Shrimp KabobsSoak bamboo skewers, put broil rack on top rung or 4-6 inches away from top of oven coil, put on high tempature. In a bowl add shrimp, pour juice from 1/2 lemon over shrimp, in a small bowl add chopped garlic, olive oil, cumin, salt and pepper mix and add to bowl of shrimp. Stir until coated, set aside. Thread shrimp onto skewers, on broiling rack cook 3-4 minutes. This is also good on the grill.
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