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Mixed Seafood Grill In Corn Husks
Peel & Devein Shrimp.
Remove Skin From Salmon & Cut Into 1-Inch Cubes.
Combine Shrimp, Salmon & Scallops in A Medium Bowl.
Toss With Lemon Pepper & Wine & Oleo.
Set Aside.
Soak Corn in Water To Cover 10 Min.
Pull Back Husks Leaving Them Attached To Stem.
Remove Sil & Corn From Husks; Discard Silk & Reserve Corn For Other Uses.
Divide Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of Dill.
Close Husks To Completely Enclose Seafood.
Tie Securely With Heavy String At Each End.
Position Food Rack 6 Inches Above Charcoal Coals.
Place Husks On Food Rack & Grill Uncovered 10 Min.
Turning Frequently.
Serve Immediately in Husks.
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Category:
Fish and seafood
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Okra Seafood Gumbo
Boil crabs for 20 mins.
in lightly salted water.
Remove crabs and reserve water.
Put 2 Tbsp.
of oil and 1 of butter in a skillet (don't use cast iron) and fry Okra until all traces of sliminess disappear.
In a deep pot, put remaining oil, stir in flour, make dark brown roux.
Add onions, garlic, green peppers and celery to roux, stir for 5 min.
Add diced ham and cook for 10 min.
on low heat.
Stir in tomatoes, shrimp and simmer.
In 8 cups of crab water, boil shrimp heads and peelings for 15 mins.
Add the Okra to the large pot, stir for a few minutes then strain the shrimp water to the mixture.
Add the remainig seasonings and simmer slowly for 2 hours.
Remove the back shell, belly flap, legs and claws from the crabs.
Clean out all unwanted material from the crabs, break the crabs in half and lightly crack the claws.
Add crab halves & claws to the pot.
Cook another 15 mins.
adding the green onions during the last 5.
Serve over rice.
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Category:
Fish and seafood
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Peppered Seafood Sausage
*Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen parchment may be used instead.
See end of recipe for related info.
Cut the fish into long strips; the shrimp and scallops can remain whole.
Put the seafood, jalapenos and cilantro through a coarse blade of a meat grinder.
Combine the ground seafood with the egg whites, lemon juice, cumin, salt and pepper in a large bowl.
Rinse the hog casing in cold water by letting the water run from the tap directly through it.
(The casing should not have any holes.) Gather the casing up onto the sauce stuffing funnel attachment on your meat grinder.
Put the seafood mixture back in the grinder and begin to grind it through.
When it begins to emerge from the funnel, tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room.
Grind the mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide.
If necessary, squeeze it gently with your hands to make this width as you work.
Continue with the entire length; you will have about 4 feet of sausage.
Remove the funnel and use your finger to press out the last remaining seafood mixture.
Leave 3 inches for expansion and tie the end in a knot.
Shape to make it even.
Coil it into a spiral and set it aside.
Bring 1 inch of water to a boil in a large heavy skillet with a lid.
Reduce the heat so that the water barely quivers.
Prick the sausage with a sharp knife pint at 3-inch intervals.
Place it in the barely moving water, cover the pan and cook for 10 minutes.
Turn off the heat and let the sausage rest for 10 minutes before serving.
NOTE: If you use kitchen parchment, butter the paper and place 1/2 cup of the mixture on each piece.
Roll it up, twist the ends and tie them securely with string. Poach as directed.
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Fish and seafood
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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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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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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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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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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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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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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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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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