Posted by Trish | Under Dinner, Seafood
Tuesday Dec 1, 2009
Submitted by Ruth
Serves 2
| 2 large fish fillets, bream or snapper |
|
3 tbsp sweet soy sauce |
| 2 tbsp rice wine |
|
2 tsp brown sugar |
| 1 tsp ground ginger, or grated fresh |
|
large bunch coriander |
| 1 lime, sliced thin |
|
1 lemon, sliced thin |
| salt |
|
pepper |
1. Preheat oven to 400°F.
2. Combine soy, rice wine, brown sugar & ginger in a small bowl & mix to combine.
3. Add fish to bowl & allow to marinate for about an hour.
4. Lay out a large length of aluminum foil on the bench (you can use two sheets of the same length to make is stronger).
5. Rip apart the coriander & lay into the center of the foil. Layer the lime & fresh lemon slices over the top of the coriander. Lay the marinated fish into the center of the coriander/lemon/lime bed. Sprinkle with salt & pepper.
6. Layer another sheet of foil over the top of the fish & fold in all sides of the foil tightly to make a fully air tight parcel.
7. Place on a cookie sheet & bake in the oven for 15 minutes. When you open the foil the fish should have changed color & be firm to the touch.
8. Serve with steamed rice & stir fried vegetables.
Posted by Trish | Under Appetizers, Dinner, Seafood
Wednesday Nov 5, 2008
Submitted by CrabPlace.com
Serves 6-8
| 1 pt. shucked oysters |
|
4 c. all-purpose flour |
| 1 c. cracker meal (or crushed crackers) |
|
2 c. vegetable oil |
| 2 tbsp butter |
|
1 tbsp sea salt |
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
Posted by Trish | Under Dinner, Seafood
Saturday Oct 4, 2008
Submitted by CrabPlace.com
This isn’t a recipe, but just a video that’s worthy of sharing talking about the freshness and ease of pre-made crab cakes from The Crab Place. Take a look and consider ordering some to nosh on!
Posted by Trish | Under Dinner, Seafood
Saturday Sep 6, 2008
Submitted by CrabPlace.com
Serves 6
| 16 blue crabs, steamed |
|
½ c. olive oil |
| 1 large garlic clove, skinned |
|
1 head of cabbage, sliced into ¼” slivers |
| 1 c. dry white wine (or water can substitute) |
|
2½ tbsp kosher salt |
| ½ tsp coarsely ground black pepper |
|
½ lb. unsalted butter |
| ½ c. flat leaf parsley, roughly chopped |
|
1 loaf fresh bread |
Prepare the steamed crabs for garlic crabs. Place your hand over the backfin leg and pull away the top shell & discard it. Remove & discard the six gills, which look like spongy fingers, & then remove their entrails, using your fingers or a knife. Once clean, tear off the crab’s mouth & any sharp shells that might be protruding. Finally, break the crab in half or leave it whole (you decide). Repeat with the remaining crabs.
When all the crabs are cleaned, place the crabs in the pot along with the cabbage & white wine. You can add the optional salt, pepper, butter, & parsley.
Cover the stockpot & place it on a burner. Raise the heat to medium & cook the crabs until the cabbage & garlic is tender or, about 15 minutes.
Occasionally check the level of liquid, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so all the crabs get a chance to cook directly in the liquid. Serve immediately in a large bowl with fresh bread to sop up the juices.
Chef’s Note: I love Garlic Crabs & prefer to prepare them with already steamed crabs. You can prepare this recipe with live crabs, but removing the shell is a bit cumbersome. For a tangy, sharp flavor, use raw garlic, however if you like it mild use roasted garlic instead. This is a block party favorite: hot or cold, the crabs & juices maintain their wonderful flavor.
Posted by Trish | Under Dinner, Pasta, Seafood
Saturday Mar 29, 2008
Submitted by Monica
| 3 6½ oz. cans chopped clams |
|
6½ oz. can whole clams |
| 3-4 cloves garlic, minced |
|
1 tsp dry Italian seasoning |
| 2 tbsp fresh oregano |
|
2 tbsp fresh basil |
| 2 tbsp fresh parsley (flat leaf or Italian) |
|
1 box pasta |
| Olive Oil |
|
salt & Pepper |
| Dry White Wine (Sauvignon blanc works well) |
|
Romano cheese |
1. On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
2. Add 4 cans of clams (with juice), add salt & pepper to taste.
3. Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
4. Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
5. Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
6. When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
7. Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
8. Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.
