Seafood Recipes
ANYONE CAN DO LOBSTER TAILS ½ cup water Heat a frying pan and the water. Rinse the lobster |
BATTER FOR FISH OR SHRIMP 1 T baking powder ½ c corn starch 1 c flour 1 ½ c beer or soda water Salt & pepper Dry fish before tossing in flour and then batter Place in hot oil. (Hold for 20 seconds or until fish floats on top) TARTER SAUCE Mayo Green hot dog relish ( sweet or dilled) Green onions Lemon juice |
I am on the Sea Food Diet..........I see food.....I eat it!!! |
Canned Salmon Loaf in the Convection Oven 2 cans of salmon with the juice 2 eggs ¾ c bread crumbs ( I prefer fresh over dried) ½ c mayo 1/3 c sweet green relish ¼ c chopped celery 2 lemon juice ¼ tsp each salt & pepper In bowl break up salmon & juice (I remove the bones) Add all the other item on the list. Mix well Spoon into parchment-lined or greased 8x4 loaf pan Convection bake in a preheated 325 oven 35-40 min Let stand for 5 min before slicing Excellent hot or cold |
COD OR HALIBUT WITH TOMATO PESTO PESTO 1 T capers, chopped small ¼ c pumpkin seeds, roasted in a dry frying pan, set aside to cool ½ c sun dried tomatoes in olive oil, chopped Pepper , no salt unless not using capers 1/3 c olive oil Mix capers, tomatoes, pepper together in small bowl Add chopped pumpkin seeds Add olive oil and mix Serve on fish at room temp. FISH Cut fish into serving size Place on a baking sheet with parchment paper Salt & pepper Place under the broiler for 6-10 depending on the thickness of the fish Plate the fish and top with the pesto |
Canned crab (fresh is better) |
DEEP FRIED SHRIMP WITH MANGO SALSA Shrimp ¾ c flour ½ c corn starch Salt & pepper Cayenne pepper Chili powder Salsa 1 c cubed jicama 1 c mango ¼ c diced red onion or shallot 2 tsp minced jalapeno 1T cilantro 1 T sweet chili sauce ¼ tsp salt. Deep fry shrimp in oil till crispy Mix together salsa Serve wrapped in a butter lettuce leaf |
FISHERMAN STEW WITH TOMATO SALSA TOMATO SALSA Green onions White sweet onions 1 can tomatoes Fresh tomatoes Fresh garlic Cayenne pepper Cumin Chili powder Black pepper Fresh cilantro or parsley Tomato sauce Fresh lime juice Kosher salt. *** Not to worry about size as this is simmered and strained STEW Butter in frying pan Add fresh cod Little neck clams Mussels White wine Orange juice Sea food stock Lemon juice Tomato sauce Fresh salsa ( from above) Chopped fresh tomato Salt & pepper Fresh basil ( in strips) Cover and simmer until the cod is cooked and the clams and mussels are open Add scallops add small new potato pieces. Heat through. Serve with garlic toast …. Broth is delicious so plan on extra toast. |
HALIBUT FOR 2 2 pieces of Halibut 2 inches thick by 4 inches long |
LINGUINI WITH CLAM SAUCE 1 clove garlic, crushed 2 tsp olive oil 1 small onion, chopped ½ cup dry white wine 2 cups chicken broth , homemade or bought low sodium 2 5 oz. cans baby clams 1 7 oz can crab meat 1 4oz can shrimp (fresh is better) Scallops (optional) I do the shrimp & scallops Fresh ground pepper 3 dashes Tabasco (optional) 1 tsp oregano 6 oz cream cheese Linguini noodles Grated parmesan cheese Fresh chopped parsley In a 4 quart saucepan, saute garlic in hot oil, add onions and saute until soft. Add wine and chicken broth, then clams and liquid. Add seafood, pepper Tabasco and oregano. Simmer 10 minutes. Add cream cheese. Cook noodles And add to sauce. Let pasta rest in sauce 3 to 4 minutes. Serve on warm Platter, sprinkle with parmesan and parsley. Note if using fresh shrimp & scallops you want to simmer just long enough till they are almost cooked they will cook farther as pasta rests. |
LOBSTER AND PHILLY CABOBS Cook lobster tails Cut beef tenderloin into squares. (Have meat at room temp.) (out of fridge 20 min) DRY RUB FOR MEAT 1 Tsp dry mustard 1 tsp ground coriander ½ tsp paprika ½ tsp celery seed Sea salt and fresh cracked pepper Coat meat On a skewer place 3 pieces of meat and 2 pieces of lobster that has been cubed same size as the meat. Cook on grill inside or outside Knorr béarnaise sauce made with the package instructions Serve warms sauce on the side or if plating over rice Pour sauce over meat and lobster that is sitting on the rice Add green vegetable to complete dinner. |
SALMON WITH A MANGO SAUCE 5 oz of mango juice, pure in the produce dept of your grocery store 2 T soy sauce 1 tsp rice wine vinegar 1 tsp grated ginger ½ tsp cinnamon In a sauce pan bring to a boil and simmer until there is half left and thick Will take 10 - 20 minutes Prepare salmon Place salmon on a rack over a cookie sheet Brush with sauce Place under the broiler for 8 - 10 minutes Brush with sauce 4 times during cooking Serve with sliced green onions on top |
SEAFOOD CHOWDER ½ pound each of: Shrimp Scallops Crab White fish In pot add: ¼ butter 4 carrots 1c med diced onion 1 c celery 1 c cubed new potatoes ½ c corn ( fresh or frozen) Cook for 15 minutes Add ¼ c four and cook for 3 min at low temp Add shrimp stock ( made from shells of shrimp) or clam juice Add fish for approx 7 minutes or less ( simmer do not boil) Add 2T heavy cream Add parsley , salt, and pepper to taste |
SHRIMP BOIL 3 bay leaves 1 onion, quartered 1 lemon, cut into wedges 2 cloves of garlic (optional) ½ tsp each of salt and peppercorns 6 small red or new potatoes, halved 4 ears of corn, peeled and cut in half 6 oz (175 g) kielbasas or other sausage cut into 1 inch thick slices 1 lb (500g) large frozen and divined shrimp, tails on 2 T fresh parsley Pour enough water into large pot to come ¾ up the side Add bay leaves, onion, 2 of the lemon wedges, garlic, salt and peppercorns Once water is boiling add potatoes, corn and sausage return to boil Reduce heat to simmer cover and cook 8 minutes till veggie are tender Add shrimp cook till there pink (do not over cook the shrimp) Drain well . Arrange on platter and sprinkle with parsley Serve with melted butter or garlic butter for dipping |
SHRIMP AND FRIED RICE 3 eggs ½ tsp salt 2 T vegetable oil 3 green onions 1 carrot diced small 4 cups cold cooked rice ¼ c chicken stock 1 pkg small cooked shrimp 1 c frozen peas, thawed Wisk eggs and ¼ tsp salt together in a small bowl Add oil to the wok over med heat Add beaten eggs and stir with a spatula When eggs are cook transfer to a plate Chop onions, keeping white and green parts separate Stir fry white parts of the onion with the carrots and remaining salt until tender, about 5 minutes Add rice and chicken stock until rice is hot . Return eggs to pan Add shrimp, peas and green parts of the onion heat through about 3 min |
SHRIMP AND LINGUINI ( EASY) Linguine , cooked as per directions on box 2 cups snap peas 1T butter Italian dressing Large shrimp peeled and deveined ( fresh or frozen) ½ c cream cheese ( herb and garlic or any combo you like) I use garden vegetable ( ½ of 250-g tub) 2/3 c chicken broth 2 T parmesan cheese 1 T chopped parsley Cook pasta add snap peas to the last 2 minutes of cooking Put butter into skillet add shrimp and dressing ( do not over cook) till pink Remove from pan and add cream cheese and broth (Do not let sauce boil) When the cheese and broth have melted add drained pasta, peas and shrimp Serve in a large bowl and top pasta with parmesan and parsley * may cut recipe in half for 2 people this will serve 4 |
TUNA OR ANY WHITE FISH PATTIES Couscous On cutting board diced small Wet hands and form balls (I use a ¼ c measure) In frying pan with butter and oil brown both sides and serve with lemon sauce LEMON DIPPING SAUCE 1/3 c yogurt ,thick |
