Seafood Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                  ANYONE CAN DO LOBSTER TAILS

½ cup water
21 oz or large lobster tails
Salt & pepper
¼ cup clarified butter

Heat a frying pan and the water. Rinse the lobster
Open the tail from the top by cutting down the centre
Be careful not to cut all the way through
Carefully pull meat to the top and salt & pepper
Please lobster tail on frying pan and put a tight lid on it
Steam cook for 8 minutes
Serve with butter and sliced lemon

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 BAKED HALIBUT WITH LEMON

                BAKED HALIBUT WITH LEMON

1 lb fresh halibut

1 fresh lemon (juice only)

2T Olive oil

1 T Paprika

Salt & pepper


Cut the fish into 8 oz pieces.

Marinate in lemon juice in a glasses oven ready dish for 20 minutes

Drizzle with good olive oil

Sprinkle paprika, salt, and pepper

Bake 10 - 15 minutes uncovered @ 450 F.


* There will be a light taste of lemon. 

For a little sauce add butter to juice and serve on top on fish with some parsley



 

Baked Halibut With Lemon
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             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

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 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

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          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

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JOHN’S CRAB SALAD

Canned crab (fresh is better)
1 pkg cream cheese
½ cup mayo
Green onions sliced
Yellow pepper , diced small
Fresh dill, to taste
Tex mix cheese
½ lemon juiced , I add the zest
Mix together everything except, green onion and cheese.
Top with green onion and cheese. Serve with crackers or
Toasted bread lightly brushed with olive oil

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                         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

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                    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. 

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 HALIBUT FOR 2

2 pieces of Halibut 2 inches thick by 4 inches long
3 Roma tomatoes ( cut into small slices)
1 small onion diced or cut in small strips
Fresh parsley
Fresh thyme
Lemon zest
Salt & pepper
Set oven at 375 and pre heat
In a oven proof dish mix tomatoes, onions, and parsley
Roast for 15 min. ( if it looks dry add small amount of olive oil)
In frying pan, fry halibut just for some color in olive oil
Place on top of the tomatoes
Add chopped thyme, lemon zest, salt & pepper
Bake for 12 min. Check the fish it should be flakey and moist.
*NOTE THIS IS FOR 2 PEOPLE

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 FISH TACO

 Ingredients:

For the Salsa 

 1 cup pineapple (fresh is best), chopped (could substitute fresh mango)

 1/4 cup red bell pepper, chopped

 1/2 cup fresh cilantro leaves, chopped

 1/4 cup red onion, finely chopped

 1/4 teaspoon kosher salt

 1 tablespoon freshly-squeezed lime juice

For the Tacos 

 1 tablespoon ground cumin

 1/2 teaspoon chili powder

 1/4 teaspoon kosher salt

 3 tablespoons freshly-squeezed lime juice

 2 teaspoons vegetable oil

 4 pieces (each about 6 oz) skinless tilapia, each cut in half length-wise ( or Cod)

 8 corn tortillas, warmed

 1 cup shredded purple or green cabbage (or lettuce)

 Lime wedges (for garnish)

 Cilantro leaves (for garnish)

Directions:

In a small bowl combine pineapple, red pepper, cilantro, red onion, salt and lime juice.  Set aside.

Preheat grill pan or large skillet to medium-high heat.  Coat with non-stick spray to ensure that the fish doesn't stick.

In a small cup whisk together cumin, chili powder, salt, lime juice and oil. 

Brush on both sides of fish, coating evenly.

Grill fish on preheated grill pan or cook in skillet, turning once, for 3 - 4 minutes per side or until fish is opaque and flakes easily when tested with a fork.

Flake fish into small pieces, if desired. (I left mine whole.)

Warm tortillas.  (I char them a bit over a gas burner.)

Fill warmed tortillas with fish, cabbage/lettuce and salsa. Serve with cilantro leaves and limes for garnish.

NOTE:  I cut the fish in half and they were still very large pieces.  They could easily be cut into four pieces length-wise,which would allow you more servings.  You may desire to double the salsa recipe if doing so, however.  

And, you would, of course, need additional corn toritllas

 





Fish Taco
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 LEMON PEPPER GRILLED SHRIMP

INGREDIENTS

1 pound bag large frozen shrimp (U 16-20) (peeled, deveined, tails removed), thawedMetal or bamboo skewers

Zest of 1 lemon

1 tbsp. freshly cracked pepper, or to taste

Salt, to taste

1/2 cup olive oil

Place all in a bowl and coast. Place shrimp in skewer. Grill until shrimp turns pink. ( careful not to over cook)

Serve with cobb Salad

Lemon Pepper Grilled Shrimp
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 If you place a wooden spoon over a pot of boiling water, it won't boil over! 

Cooking Tip

 

              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.

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        POACHED SALMON

On half of salmon filet skin side down in poaching liquid

Poaching Liquid
Water
Fennel celery including leaves
Celery
Onion
Salt
Pour white wine
Tarragon vinegar
Star in east
Crushed pepper corns
Fresh parley
Bay leaves
1 sliced lemon

Bring 9x12 pan to a boil on the stove
Add fish and turn down to simmer ( do not boil fish)
Simmer for 4 - 5 minutes and set aside to cool

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                    POACHING PERFECT SHRIMP

3 c water
1 c white wine
Zest of one lemon , plus 2-3 slices of lemon
1 small sliced onion
1 clove sliced garlic ( optional)
1 bay leave
2 tsp salt

Bring to boil, add shrimp and turn off stove . Place lid on pot
Let sit 10 minutes for the perfect shrimp that is not over cooked.
 
NOTE : Liquid can be used for chicken as well.

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                      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

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 SALMON WELLINGTON

 INGREDIENTS:

Salmon Wellington

1/3 cup butter

2 cups chopped mushrooms, such as cremini or button mushrooms

1 bunch Swiss chard, thicker stalks removed, chopped

Salt and freshly ground pepper, to taste

2 tsp. lemon zest

1 side salmon, centre cut, skin and pin bones removed (about 2 pounds)

2 sheets (10-inch x 10-inch) pre-rolled puff pastry, preferably all-butter puff pastry (450 grams)

1 egg yolk +1 tbsp. water, for egg wash

Baby greens or micro greens, for garnishing (optional)


Leek and Mustard Cream Sauce

2 tbsp. butter

1 leek, finely chopped (white and light green parts only)

2 small shallots, minced

1 garlic clove, chopped (optional)

Salt and freshly ground pepper, to taste

1/2 cup white wine

1/2 cup cream

1 cup chicken stock

2 to 3 tbsp. grainy mustard

2 tbsp. chopped chives and tarragon

PREPARATION:

Salmon Wellington

Make the mushroom and Swiss chard filling: Heat large frying pan over medium high heat. Add butter. When butter melts, add mushrooms and sauté until golden and no moisture remains, about 8 to 10 minutes. Cool slightly. While mushrooms are cooling, blanch Swiss chard in salted boiling water for 1 minute. Plunge into ice water to stop cooking. Drain and squeeze out excess liquid. Add chard to mushrooms. Season with salt, pepper and lemon zest and toss to combine. Set aside.

Preheat oven to 425 degrees F.

Cut salmon in half, pat dry and season with salt and pepper. Lay out 1 sheet of puff pastry and place 1 piece of salmon on top of pastry in the centre. Add mushroom and chard filling. Top with second piece of salmon, creating a sandwich. 

Brush edges of puff pastry with egg wash. Drape second sheet of puff pastry over the salmon. Using a fork, seal edges of pastry together. For a clean edge, trim pastry edges with pizza roller or knife.

Brush pastry with egg wash. Using a paring knife, cut a few steam vents into the pastry.

Bake wellington until puff pastry is golden brown and crisp, about 25 minutes. Let rest before slicing, about 5 to 10 minutes.

Serve with Leek and Mustard Cream Sauce.

Leek and Mustard Cream Sauce

Heat saucepan or small skillet over medium heat. Add butter. When butter melts, add leeks, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally until leeks soften, about 4 to 5 minutes. Add white wine and cook until almost no liquid remains. Add cream, stock and mustard and cook until sauce thickens slightly, about 8 to 10 minutes. Taste and adjust for seasoning.

 Finish with chives and tarragon.





 

Salmon Wellington
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 SALMON WRAPPED IN FOIL

 Ingredients

4 (5 ounces each) salmon fillets 

2 teaspoons olive oil plus 2 tablespoons 

Salt and freshly ground black pepper 

3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained 

2 chopped shallots 

2 tablespoons fresh lemon juice 

1 teaspoon dried oregano 

1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F. 

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend. 

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. 

Using a large metal spatula, transfer the foil packets to plates and serve




 

Salmon Wrapped In Foil
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                                       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

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                                            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 

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                      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

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              SHRIMP QUESADILLAS

Cream cheese
Cheddar cheese
Green onion
Roasted plum tomatoes and sliced onion (400° for 15 min, cool and chop)
Hot sauce
1 lime juiced
Cooked shrimp
Mix together and load ½ of quesadilla’s ( 8 inch tortilla) fold in half
In sauce pan add 1 tsp oil and cook quesadilla till cheese melt and it’s yummy !!!!

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 Shrimp with Sweet Chili Dipping Sauce

 Ingredients

2 lb (907 g) raw jumbo shrimp, (about 18) peeled and deveined

1 tbsp (15 mL) vegetable oil

Sweet Chili Dipping Sauce:

1/2 cup (125 mL) rice wine vinegar

1/4 cup (60 mL) packed brown sugar

1 tsp (5 mL) grated lime rind

4 tsp (18 mL) lime juice

2 tsp (10 mL) Asian hot chili sauce or hot pepper sauce

2 garlic cloves, minced

1 tsp (5 mL) cornstarch

1 tbsp (15 mL) chopped fresh coriander

Preparation

Sweet Chili Dipping Sauce: 

In saucepan, bring vinegar, sugar, 2 tbsp (25 mL) water, lime rind and juice, hot sauce and garlic to boil over medium-high heat. Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and boil until thickened, about 1 minute. Set aside. 

(Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.) Stir in coriander.

In large bowl, toss shrimp with oil and half of the sauce; let stand for 10 minutes. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 6 minutes. Serve hot with remaining sauce for dipping.




 

Shrimp With Sweet Chili Dipping Sauce
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 Spicy Mayo with Bacon Wrapped Scallops

 Spicy- Cilantro Mayonnaise:

 3/4 cup mayonnaise

 1 1/2 tablespoons ground chili paste

 1 medium lime, juiced

 1 tablespoon finely chopped cilantro


Scallops:

 1 1/2 pounds scallops, rinsed and dried

 3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise

Sea salt & freshly ground black pepper large lettuce leaves, for serving


Directions:

1. Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. 

Cover and refrigerate until ready to serve.

2. Prepare the scallops: Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.

3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.

Tips:

*The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. 

They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren't very exciting.

Ground chili paste can usually be found in your market's Asian product's aisle (I used one called Sambal Oelek). 



 

Bacon Wrapped Scallops
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 Spicy Shrimp and Avocado Wrap

 Ingredients

2 California Avocados- cut in half, seed removed, thinly sliced short wise

1 Cucumber- peeled, sliced into 2” long X ¼” wide matchsticks (avoiding seeds)

1 head Romaine Lettuce- washed, dried, torn into 3”X3” pieces

1 Bunch Fresh Cilantro- washed and dried, leaves torn or chopped

1 Lime- zested and juiced (in separate containers)

1 Package Spring Roll Wrappers (round) *will need a large bowl of warm water to soften prior to wrapping ( rice paper)

1 lb Peeled (or unpeeled for more flavor) Large, Deveined, Raw Shrimp 

1-3 Tbs Siracha (use as much per your taste)

1large clove garlic- grated

1 Tbs Extra Virgin Olive Oil, plus 1 Tbs for cooking if neede

Instructions

Toss the shrimp in the Siracha, lime zest, garlic and extra virgin olive oil in a medium bowl. Cover and refrigerate while preparing the vegetables. Prepare the vegetables as described and chill while cooking the shrimp. Cook the shrimp outdoors in a grill pan, or on skewers with 1Tbs extra virgin olive oil (if needed) over a med/hi fire, or if cooking indoors, in a large skillet with 1 Tbs Extra Virgin Olive Oil (if needed) over med/hi heat until the shrimp become pink, opaque and just cooked through- about 3-5 minutes. Remove from heat, transfer to a platter to cool slightly. Peel if necessary and remove tails.

 While the shrimp cool, soften the Spring Roll Wrappers in the warm water, transfer to a plate (one at a time). 

Place 4 thin slices of California Avocados down the middle of the wrapper. Top with 1-2 pieces of lettuce, 5-10 cucumber matchsticks and 3 shrimp. Finish with a sprinkling of cilantro and plenty of lime juice. Wrap tightly, as you would a burrito or egg roll.

Enjoy as a light and flavorful summer treat!



 



Spicy Shrimp and Avocado Wrap
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                 TUNA OR ANY WHITE FISH PATTIES

Couscous
Water
In a bowl add ½ cup of couscous and ½ c boiling water seal
Set aside

On cutting board diced small
Sun dried tomatoes in oil (reserve oil for cooking)
Favorite Olives
Parsley, fresh
Salt &pepper
Fluff couscous with a fork and add tomatoes, olives, parsley & S & P
Add enough mayo to moisten with 1 beaten egg
Mix together

Wet hands and form balls (I use a ¼ c measure)
Put parchment paper on top and gently press down with a pot to even sizes
Refrigerate for a least 20 minutes

In frying pan with butter and oil brown both sides and serve with lemon sauce

                             LEMON DIPPING SAUCE

1/3 c yogurt ,thick
3 T mayo
½ c lemon juice, fresh
Salt & pepper
Mix together serve with patties

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