Category Archives: Seafood

Alaskan Baked Salmon

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The serving size depends on the size of the fish.

Alaskan Baked Salmon
 
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Recipe type: Entree
Cuisine: Seafood
Cook time: 
Total time: 
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Ingredients
  • 1 Alaskan salmon, approximately 6 lbs., cleaned
  • 1 med. red onion, thinly sliced
  • 1 lemon, thinly sliced
  • 1 tsp dried thyme
  • 4-5 sprigs flat leaf parsley
  • freshly ground black pepper
  • sea salt
Instructions
  1. Preheat oven to 400°F. Rinse the salmon well under cold running water & sprinkle inside the cavity with salt & pepper.
  2. Stuff with half of the red onion slices, half of the lemon slices, & all of the parsley. Lay the salmon on enough aluminum foil wrap to enclose fully.
  3. Rub both sides with olive oil, sprinkle with salt, pepper, & thyme. Scatter the remaining onion & lemon slices on top & seal foil tightly around salmon.
  4. Bake on baking sheet 40-45 minutes, adjusting time for size of salmon. Cool salmon in foil on cooling rack, then remove onion & lemon slices.
  5. Remove skin if desired & served baked salmon at room temperature.

Photos courtesy of bloomsberries and Ernesto Andrade on Flickr.

Mandie’s Tilapia

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Mandie Says: White rice goes well as a side dish.

Mandie's Tilapia
 
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Recipe type: Entree
Cuisine: Seafood
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Ingredients
  • 2-3 tilapia fillets
  • Extra Virgin olive oil
  • Chipotle Tabasco Sauce
  • minced onion
  • minced garlic
  • 3-4 pinches cilantro
  • pearl onions
  • salt & pepper
Instructions
  1. All of the above ingredients are to taste. Wrap all the ingredients into tin foil. Bake at 356° F.

Photo Courtesy of Nate Steiner on Flickr

Fairly Simple Fish

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Submitted by Ruth
Serves 2

Ingredients

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

Directions

  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.

Holiday Fried Oysters

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Submitted by The Crab Place
Serves 6-8

Ingredients

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

Directions

  1. 1 pt. shucked oysters from The Crab PlacePrepare 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).
  2. 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!

Garlic Crab

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Submitted by The Crab Place
Serves 6

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.