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Category: Dinner (Page 16 of 38)

San Francisco Seafood Casserole Recipe

Ingredients:
1 lb mussels or 18 clams
1/2 lb medium shrimp
1 lb cod or flounder fillets
2 tablespoon salad oil
1 medium onion, diced
1 large garlic, minced
1 28 ounce can tomatoes
1 8 ounce bottle clam juice
1 6 ounces can tomato paste
3/4 cup white wine
3/4 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper

Instructions:

Scrub mussels, remove beards. Shell and devein shrimp. Cut fish into 2-inch chunks.

Cook onion and garlic in salad oil until tender. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling.

Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp. Cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender.

Sprinkle with parsley

Total Carbs: 8


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Maine Tangy Lobster Recipe

Ingredients:
2 cups Lobster meat
1 tablespoon Lemon juice
1 teaspoon Dry mustard
1/3 cup Butter
1 teaspoon Worcestershire sauce
1/2 teaspoon
Salt & pepper to taste

Instructions:

Place all ingredients, except lobster, in top part of double boiler. Melt over hot water & stir to blend well.

Cut lobster in small pieces; add to mixture and cook 6 minutes.

Serve with lemon wedges.

Serves 4.


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Tuna Cheese Salad Recipe

Ingredients:
7 oz (1) can Tuna, water packed
1/4 cup colby cheese
1 1/2 tablespoon sweet gherkins, finely chopped
1/2 cup celery, chopped finely
1/2 cup mayonnaise
Few strips green pepper

Instructions:

Drain tuna; flake with fork into small pieces. Cut cheese into 1/4″ cubes.

Combine tuna, cheese, gherkins, celery, and mayonnaise; mix well. Cover bowl and chill 1 hour or longer.

Serve on crisp lettuce, garnished with thin strips of green pepper.


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Cajun Blackened White Fish Recipe

Ingredients:
1 tbsp Paprika
2 1/2 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Cayenne pepper
3/4 tsp White pepper
3/4 tsp Black pepper
1/2 tsp Thyme
1/2 tsp Oregano
1/4 tsp Sage
White fish fillets
Vegetable oil

Instructions:

Mix all spices together and store in a tight jar.

Heat 1 tablespoon vegetable oil in cast iron skillet on medium high heat until very hot, but not quite smoking.

Rinse fish fillets and pat dry with paper towel. Rub a little oil on both sides of the fish and sprinkle spice mix on both sides (generously, if you like it hot).

Sear the fish in the hot oil for about 1 minute. Flip it and cook the other side. If the fillets are thick, you may need to lower the heat and cover to fully cook the fish.

Serve with lemon wedges.


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Crab Meat Salad Recipe

Ingredients:
1 lb crab meat, fresh or canned
4 hard cooked eggs
1/2 cup almonds
2 cup heavy cream
1 cup mayonnaise
1 Green pepper
Dash salt
Dash paprika
Lettuce

Instructions:

Pick over the crab meat and discard membranes. Chop egg whites.

Blanch the almonds and cut into thin, lengthwise strips. Mix these ingredients.

Whip the cream very stiff, fold into the mayonnaise, add salt and paprika. Add to crab mixture.

Serve on crisp lettuce; garnish with strips of green pepper or pimiento and top with diced egg yolk.


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Cajun Style Crabby Mushrooms Recipe

Ingredients:
12 large stuffing mushrooms
1 tablespoon butter or oil
1/4 cup onions, chopped
1/4 cup green pepper, chopped
1 can crab meat (6 1/2 oz.)
1/2 cup parmesan cheese, freshly grated
1 tablespoon hot pepper flakes
1 tablespoon sweet basil
1/2 tablespoon black pepper
1 tablespoon garlic powder

Instructions:

Preheat oven to 350 degrees.

Wash and remove stems from mushrooms. Chop stems finely and set aside.

Heat butter in a medium-sized skillet. Add mushroom stems, onions and green peppers. Cook until tender. Remove from heat.

Add crab meat. Stuff mushroom caps with this mixture and place on ungreased baking dish.

Combine cheese, pepper flakes, basil, pepper and garlic powder in a small bowl. Sprinkle over mushrooms. Bake for 20 mins or until thoroughly cooked.

Yield: 12 mushrooms.


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Crawfish Recipe

Ingredients:
1 lb crawfish tail meat with fat
4 tablespoon butter
3/4 cup shrimp or fish stock
3/4 cup heavy cream
Salt
Pepper
Tabasco

Instructions:

In a heavy skillet, melt butter. Add tails and cook 5 minutes. Remove tails with slotted spoon.

Add stock. Reduce by 1/2. Add cream. Reduce by 1/2. Season. Add crawfish tails to reheat.


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Flounder in Lemon-Dill Sauce Recipe

Ingredients:
3 tablespoons butter
1 tablespoon dill, fresh, chopped
3/4 teaspoon dill weed
1 tablespoon lemon juice
1/4 teaspoon salt
1 green onion, med, thin sliced
1 lb flounder fillets
Lemon slices for garnish

Instructions:

In 10-inch skillet over medium-low heat, heat first 5 ingredients, stirring occasionally, until butter is melted and hot.

If flounder fillets are large, cut into serving-sized pieces. Add flounder to butter mixture in skillet; cover and cook 5-8 minutes, until flounder flakes easily when tested with a fork, basting flounder occasionally with butter mixture in skillet.

Arrange flounder with its sauce in warm deep platter. Garnish with lemon slices.


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Grecian-Style Shrimp Scampi Recipe

Ingredients:
1 cup butter
1 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon rosemary
1 teaspoon oregano
2 tablespoon paprika
4 bay leaves
4 cloves garlic, finely chopped
3 lb jumbo shrimp, peeled & deveined
1 lb feta cheese, crumbled
1 cup pork rind “bread crumbs”
3 oz sherry

Instructions:

Preheat oven to 375oF.

To make scampi sauce: In sauce over low flame, melt butter and add oil, salt, pepper, rosemary, oregano, paprika, bay leaves, garlic and sherry.

Place cleaned shrimp in large baking dish. Cover shrimp with feta cheese and top with breadcrumbs. Pour scampi sauce over shrimp and bake until  shrimp are tender, approximately 25 minutes. Serve over rice or angel hair pasta.


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Lemon and Herb Crusted Swordfish Recipe

Ingredients:
2 Teaspoons chopped lemon zest
2 Teaspoons chopped fresh dill
2 Teaspoons chopped fresh parsley
2 Teaspoons chopped fresh chervil
1 Teaspoon cracked black pepper
2 Teaspoons Dijon mustard
Salt and pepper
2 Each 6 ounce swordfish steaks
1 tablespoon vegetable oil
2 cups cleaned arugula leaves
2 tablespoons olive oil

Instructions:

Rinse and pat dry the swordfish steaks.

In a bowl combine the lemon zest, herbs and pepper. Season the fish with salt and pepper. Lightly brush with mustard on one side. Press coated side into the herb mixture.

In a no stick skillet heat the vegetable oil. Place fish, coated side down into the skillet and cook for 4 minutes, until the crust turns golden. Carefully turn over and cook for 3 more minutes.

While fish is cooking,in a bowl toss the arugula with 1 teaspoon olive oil, season with salt and pepper,to taste. Divide greens between 2 plates. Top with the swordfish onto the arugula, drizzle with remaining olive oil.


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