FoodAskew » Seafood

Fairly Simple Fish

Trish — Tue, 01 Dec 2009 19:00:13 +0000

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.

Holiday Fried Oysters

Trish — Wed, 05 Nov 2008 19:00:21 +0000

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!

Crab Cakes

Trish — Sat, 04 Oct 2008 19:00:24 +0000

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!

Garlic Crab

Trish — Sat, 06 Sep 2008 19:00:11 +0000

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.

Pasta with Clam Sauce

Trish — Sun, 30 Mar 2008 01:50:17 +0000

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.

Sweet & Sour Halibut

Trish — Sat, 29 Mar 2008 23:45:00 +0000

Submitted by Carli

Sweet & Sour Sauce		2/3 c. sugar
¼ c. corn starch		8 oz. chicken broth
2/3 c. vinegar		1/3 c. ketchup
¼ c. soy sauce		1/8 tsp Tabasco
1/3 c. pineapple juice		1 medium green pepper
1 medium red pepper		½ medium onion
2lbs Halibut		1 tsp pepper
1½ tbsp Old Bay Seasoning

1. Combine the sweet & sour sauce, sugar, & corn starch. Add chicken broth, vinegar, ketchup, soy sauce, Tabasco, & pineapple juice. Heat to a boil. Boil 1 minute until thickened.
2. Sauté green pepper, red pepper, & onion until crisp & tender. Add sautéed vegetables to the sweet & sour sauce mixture.
3. Mix together the flour, pepper & Old Bay seasoning. Cut halibut into bite sized chunks & dredge in this dry mix. Deep fry until just done, add to sweet & sour sauce & serve with rice.

Parrot Bay Coconut Shrimp

Trish — Sat, 29 Mar 2008 23:00:03 +0000

Submitted by jennifer_ann7

½lb large shrimp, butterflied		1 c. sweetened coconut flakes
1 c. plain bread crumbs		¼ c. corn starch (for breading mix)
½ c. Pina colada mix		3 tbsp Captain Morgan Spiced Rum
1 tbsp powdered sugar		½ c. corn starch
Vegetable oil for deep frying		Pina Colada Dipping Sauce (Recipe under Sauces)

1. Mix bread crumbs, ¼ c. cornstarch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside. Place ½ c. corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375°F.
2. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.

Cajun Blackened Catfish

Trish — Sat, 29 Mar 2008 22:56:46 +0000

Submitted by randilicious

2 tsp cayenne pepper		2 tsp lemon pepper
2 tsp garlic powder (or fresh)		1 lb catfish fillets
½ c. Italian salad dressing		2 tbsp butter, melted

1. Preheat oven to 350°F. Lighting grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, & garlic powder.
3. Brush both sides of catfish fillets with butter. Rub fillets with the pepper mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, & fry approximately 2 minutes on each side until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, & coat with Italian dressing. Bake 30-35 minutes in the preheated oven, until fish is easily flaked with a fork.
6. Serve over freshly steamed rice & lightly sauteed vegetables on the side.

Halibut Fingers

Trish — Sat, 29 Mar 2008 22:42:51 +0000

Submitted by Carli

1lb. Halibut, cut into 1″ by 3″ strips		1 stick melted butter
1 tbsp garlic powder		2 c. saltine cracker crumbs
½ c. Parmesan cheese

Combine garlic powder with melted butter. Combine parmesan cheese with the cracker crumbs. Dunk halibut fingers into garlic butter mixture, then dredge into cracker/cheese coating. Bake on foil lined cookie sheet at 425°F for 5-10 minutes.

Balsamic-Glazed Salmon

Trish — Sat, 29 Mar 2008 22:34:36 +0000

Submitted by randilicious
Serves 6

6 (5 oz.) salmon fillets		4 cloves garlic, minced
1 tbsp white wine		1 tsp honey
1/3 c. balsamic vinegar		4 tsp Dijon mustard
salt & pepper to taste		oregano to taste

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil, & spray with non-stick cooking spray.
2. Coat a small saucepan with nonstick cooking spray. Over medium heat, cook & stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, & salt & pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil lined baking sheet. Brush fillets with balsamic glaze, & sprinkle with oregano.
4. Bake in preheated oven for 10-14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, & season with salt & pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
5. Serve one fillet on a bed of steamed rice with some lightly sautéed vegetables (good with asparagus & green beans) on the side.