Category Archives: Seafood

Pasta with Clam Sauce

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Submitted by Monica

Ingredients

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

Directions

  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

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Submitted by Carli

Ingredients

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 sauce
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

Directions

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

Parrot Bay Coconut Shrimp

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Submitted by jennifer_ann7

Ingredients

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

Directions

  1. Mix bread crumbs, ¼ c. corn starch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside. 
  2. 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.
  3. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. 
  4. For the second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture. 
  5. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.
Chef’s Note: Pairs with Pina Colada Dipping Sauce

Cajun Blackened Catfish

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Submitted by randilicious

Ingredients

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

Directions

  1. Preheat oven to 350°F. Lightly 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

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Submitted by Carli

Ingredients

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

Directions

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