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Quick And Easy Seafood Fetuccini Sauce
In a small sauce pan, on medium heat, melt butter.
When butter is melted, add onions & garlic.
When onions are clear, (if you are using shrimp add at this point and cook for 5 minutes before continuing), add cheese and stir until melted.
When the cheese is melted (if you are using oysters, add them at this point, oysters need a very short cooking time, adding 1/2 cup of the oyster water, strained is an excellent substitue for the salt), add sour cream & cook for an additional 5 minutes.
This dish is very quick to prepare, but needs constant attention and stirring.
Serve imediately after cheese sauce is hot for best flavor.
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Category: Fish and seafood
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Red Pepper Bisque With Seafood
Heat the oil in a 4-quart saucepan over medium heat.
Add the red bell pepper, onion, apple, and carrot.
Saute, stirring frequently, until the onions are translucent, about 5 to 7 minutes.
Add the chicken stock and bring to a boil over high heat.
Reduce the heat and simmer the soup, partially covered, for 25 minutes.
Puree the soup in a blender or a food processor fitted with a steel blade; return it to the saucepan.
Stir in the corn, crushed red pepper, taragon vinegar, lime juice, parsley, white pepper and salt.
Bring to a boil over medium heat, stirring occasionally, and simmer, uncovered, for 7 minutes.
(The soup may be prepared up to this step two days in advance and then refrigerated in a tightly sealed container.
Just before serving, bring it slowly back to a boil and then add the seafood.
) Add the shrimp and scallops to the simmering soup, turn off the heat immediately, and cover the pot.
Allow it to sit for 5 minutes.
Serve immediately in heated soup bowls.
Makes 6 servings.
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Category: Fish and seafood
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San Antonio Seafood Cocktail
Combine Pace and ketchup, season with a squeeze of fresh lemon juice, transfer to a serving bowl and chill.
To serve, place the bowl on a leaf lettuce-lined platter and surround with cooked and chilled shrimp, scallops or crab meat (real or imitation), or a combination of all three.
Serve with cocktail picks.
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Category: Fish and seafood
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Seafood A La Mediterranee
May serve over rice pilaf.
1.To prepare shellfish, de-vein shrimp, leaving shell intact.
Scrub mussels and clams well, discarding opened ones.
Cut tailfins from lobster tails and leave meat in shell.
Cut into 1-inch pieces.
2.Heat the olive oil in a large skillet.
Add chopped onion and cook over low heat for 2 minutes.
Add garlic and continue to cook for another minute.
Do not brown.
3.Add lobster tails and shrimp.
Cook for 2 minutes.
Add the wine, tomatoes, bay leaves, oregano, Italian parsley, salt and pepper.
Increase heat and cook briskly for 6 more minutes.
Add the clams and mussels, cover, and continue to cook briskly for 12-15 minutes, or until the clams and mussels are open.
Discard any unopened clams or mussels.
4.Remove bay leaves.
Transfer stew to a heated serving dish.
Sprinkle with chopped curly parsley and serve with crusty bread and a crisp salad.
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Category: Fish and seafood
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Seafood And Vegetable Omelet (cheon)
Shell shrimp.
Cut open along the back, and devein.
Wash oysters in salted water and pat dry.
Cut fish fillets into 1/4 inch slices.
Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes.
Cut into 1/2 inch thickness.
Cut pumpkin into thin slices.
In a bowl, mix batter ingredients.
Lightly dust seafood and vegetables with flour.
Shake off excess flour.
Heat oil in a skillet.
Dip ingredients into batter and place in skillet.
Cook both sides.
When cooking, press out water using fork.
Arrange on serving plate and serve with vinegared soy sauce.
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Category: Fish and seafood
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Seafood Benedict
Prepare Hollandaise Sauce; keep warm.
Split English muffins; toast.
Spread each muffin half with margarine; keep warm.
Heat seafood in 1 teaspoon margarine over medium heat just until hot.
Prepare Poached Eggs.
Place 1/4 cup seafood on each muffin half.
Top with 1 poached egg.
Spoon warm sauce over eggs.
6 SERVINGS; 360 CALORIES PER SERVING.
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Category: Fish and seafood
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Anticucho Style Grilled Fish
Combine and blend all ingredients, except fish, in blender until smooth.
Marinate fish for 30-40 minutes.
Grill over medium hot coals until cooked through.
Baste with the reserved marinade several times during cooking.
Serve with lime wedges, avocado slices and pico de gallo.
We have also used this same marinade on boneless, skinless chicken breasts.
We marinate the chicken breasts for a couple hours though, and then barbeque them like we did the fish.
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Category: Fish and seafood
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Apricot Sauced Fish
1 1/2 lbs fresh or frozen halibut or other lean fish steaks, cut 1" thick Serve this curried fish entree with hot cooked couscous or rice.
Thaw fish, if frozen.
Cut fish into 6 equal portions and arrange in 12x7x2" baking dish.
Sprinkle fish with garlic salt; set aside.
Drain apricots, reserving syrup.
Cut apricot halves in half; set aside.
In small saucepan stir together reserved apricot syrup, cornstarch, curry powder, soy sauce, and ginger.
Cook and stir till thickened and bubbly.
Remove from heat.
Stir in apricots, water chestnuts, and green onions; spoon over fish.
Bake, uncovered, in 450 deg oven about 15 minutes or till fish flakes easily when tested with fork.
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Category: Fish and seafood
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Bailey's Bouillabaisse (fish Stew)
Cook the onion, celery, and potatoes in the water for 10 minutes.
Mix a little milk with the flour to form a soupy paste and set aside.
Add the remaining ingredients and bring to a boil.
Add the flour mixture, stirring constantly.
Simmer for 15 to 20 minutes.
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Category: Fish and seafood
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Baked Catfish Ala Meuni ere
Thaw frozen fish accoding to package directions.
Beat Egg and Water.
Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten Egg.
then roll in crumb mixture.
Pour Meuni`ere Sauce in shallow baking dish; place fillets in dish, turning once or twice to coat both sides well.
Bake in preheated oven at 350 F.
degree oven 40 minutes, or until fish flakes easily.
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Category: Fish and seafood
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Baked Catfish Creole
For Sauce In a two quart heavy sauce pan, melt butter over medium high heat.
Saute onions, celery, bell pepper, garlic and bay leaves until vegetables are wilted, approximately three to five minutes.
Add tomato sauce and fish stock, bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally.
Add sugar, thyme, basil, green onions and parsley.
Continue to cook ten additional minutes and season to taste using salt and pepper.
Remove from heat and set aside.
For Cooking Preheat oven to 375 degrees F.
Place catfish fillets in an ovenproof casserole dish large enough to hold the four fillets.
Sprinkle the shrimp evenly over the top of the fillets.
Spoon the Creole sauce generously until fish and shrimp are well covered.
Place covered baking dish in oven and cook approximately thirty minutes or until fish is done.
Heat rice under hot tap water and place an equal amount in the center of each serving plate.
Serve catfish Creole on top of white rice and garnish with chopped parsley.
This dish may also be served over pasta.
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Category: Fish and seafood
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Baked Catfish Fillets With Horseradish Sauce
Arrange fish on baking pan sprayed with nonstick cooking spray.
Sprinkle with lemon juice.
In small bowl beat egg whites until soft peaks form.
Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.
Spoon some of mixture on top of each fillet.
Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh.
Meanwhile in small saucepan melt butter.
Blend in flour until smooth.
Stir in milk, horseradish and remaining 1/8 teaspoon white pepper.
Cook and stir over medium heat until mixture is bubbly and slightly thickened.
Serve over fish.
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Category: Fish and seafood
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Baked Citrus Swordfish
* You can use swordfish or salmon steaks but each should be about
Prepare Citrus Barbecue Sauce and set aside.
Heat oven to 450 degrees F.
Place fish steaks in an ungreased rectangular baking dish, 13 X 9 X 2-inches.
Pour 1 cup of the sauce over the fish.
Bake, uncovered, until the fish flakes easily with a fork, 20 to 25 minutes.
Note* To make the sauce, type in Citrus Barbecue in recipe search. The recipe will be listed.
Serve with remaining Citrus Barbecue Sauce.
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Category: Fish and seafood
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Baked Fish Steaks
Lay the fish in a shallow dish.
Pour the milk over the steaks and add salt and pepper.
Leave to soak one hour.
Drain the milk away and sprinkle with breadcrumbs.
Lay the steaks in a buttered baking dish.
Melt the butter and pour over the fish.
Bake in the oven for 30 minutes at 350 degrees.
Serve garnished with sliced lemon and sprinkled with watercress.
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Category: Fish and seafood
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Baked Fish Steaks (nz)
1.Lay the fish in a shallow dish.
Pour the milk over the steaks and add salt and pepper.
Leave to soak one hour.
2.Drain the milk away and sprinkle with breadcrumbs.
3.Lay the steaks in a buttered baking dish.
Melt the butter and pour over the fish.
4.Bake in the oven for 30 minutes at 350 degrees.
5.Serve garnished with sliced lemon and sprinkled with watercress.
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Category: Fish and seafood
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Baked Fish With Spices
Place fish onto large pieces of foil.
Make three deep incissions with sharp knife on each side of fish.
In a food processor, combine onion, garlic, ginger, lemon rind, tamarind sauce, light soy sauce and peanut oil, blend until the mixture is smooth.
Spread mixture on both sides and inside the fish.
Wrap foil around fish, secure firmly.
Place fish in a baking dish, bake at 180 degrees C for 30 minutes, or until fish is just cooked.
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Category: Fish and seafood
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Baked Stuffed Fish
Allow 3/4 lb. per serving.
Baking a whole fish with the head on helps to seal in juices at higher elevations.
Serve baked fish as soon as it is taken from the oven so it will not become soggy.
Preheat oven to 37 5.
Use fish no smaller than 3 lbs, have pocket made for stuffing.
Rub inside with salt and pepper.
Stuff two-thirds full with Herb Stuffing for Fish (recipe follows).
Fasten opening closed with skewers or picks.
Place fish on greased rack in open roasting pan.
Brush with melted butter or margarine, sprinkle with salt and seasoned pepper.
Bake, basting with pan juices, until fish is tender and flakes easily, about 12 - 20 minutes a pound for fish over 5 pounds, and about 1 to 2 minutes per ounce for smaller fish.
Serve baked with Bearnaise Sauce or Chablis Sauce (recipes follow).
Herb Stuffing for Fish About 4 cups Combine all ingredients.
Toss with fork until well blended.
Put stuffing lightly into fish cavity or wrap fish fillets around stuffing and secure with skewer or toothpick.
Bearnaise Sauce About 3/4 cup In top of double boiler over boiling water, melt butter with hot water.
Stir in egg yolks.
Beat with wire wisk or rotary beater until frothy.
Stir in vinegar, shallots or onion, parsley, salt and paprika to taste.
Cook, stirring constantly, just until thickened and smooth, about 8 minutes.
Remove double-boiler top from heat at once.
Serve warm.
Sauce Chablis In small heavy saucepan, combine Chablis wine, lemon juice, bay leaf, salt and peppercorns.
Cook 5 minutes over low heat, stirring to blend.
Strain sauce, adding enough water to make 1 cup.
In separate saucepan, melt butter; stir in flour.
Add strained liquids.
Cook over medium heat, stirring constantly, until thickened.
Beat a little hot sauce into beaten egg yolks, then add yolk mixture to saucepan.
Cook over low heat, stirring vigorously, just until thickened - one minute or so. Serve hot.
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Category: Fish and seafood
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Baked Stuffed Fish 2
Lightly grease a shallow, heat-resistant, non-metallic baking dish and set aside.
In a medium-sized heat-resistant, non-metallic bowl heat butter in Microwave Oven 30 seconds or until melted.
Add chopped onion and green pepper.
Heat, uncovered, in Microwave Oven 3 minutes or until onion and pepper are tender.
Add mushrooms, seasoned dressing and crabmeat.
Toss to gently combine.
Add chicken broth or clam juice and stir to combine.
Stuff each fish with some of the mixture.
Secure openings with string,toothpicks or small metal skewers.
place stuffed fish in prepared baking dish.
Heat, covered with clear plastic wrap, 10 minutes or until fish flakes easily with a fork.
Let fish stand, covered, at room temperature 2 minutes to finish cooking.
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Category: Fish and seafood
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Banana Fish
Mix together flour, curry powder, and soy sauce; coat bananas and fish with this; set aside.
Heat oil in skillet.
Stir-fry celery until crisp; set aside.
Add butter to oil; saute bananas until golden, about 1 minute on each side.
Sprinkle bananas with half of lemon juice; remove to serving dish.
Saute fish in oil/butter mix until fish comes easily away on a fork, about 3 minutes on each side.
Sprinkle with remaining lemon juice.
Place on serving dish with bananas.
Spoon celery over fish.
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Category: Fish and seafood
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Barbecued Fish
COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup.
Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup.
Place fish steaks or fillets in a baking dish and spoon some syrup over.
Marinate in the refrigerator for 1 hour.
Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.
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Category: Fish and seafood
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