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Category: Seafood (Page 5 of 14)

Calamari Chili Rellenos Recipe

Ingredients:
3 large calamari steaks (sometimes they are not on display – ask)
Can whole green chilis
Monterey Jack Cheese
Crushed pork rinds
Sour cream
Jalapeno chilis (canned in juice)

Instructions:

Place calamari steak on plate, lay chili flat on steak to cover, cut a stick
of jack cheese the size of a string cheese on top of chili.

Roll up the calamari and secure with 2 pices of string.

Crush pork rinds real fine, roll calamari steak roll-ups in the pork rinds till well coated. Fry in 1/2 or more inches of hot oil till golden brown.

Immediately place in a baking dish and place in preheated 375 degree oven for 6-8 minutes.

Combine 1 cup sour cream with 2 tablespoons of jalapeno juice. Spoon
about 2 tablespoons of the sauce over the calamari rellaneos.


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Seafood Patties Recipe

Ingredients:
6 ounce can tuna or crab meat, drained
6 ounce frozen salad shrimp, thawed and drained
2 tablespoons celery, minced
2 tablespoons green pepper, minced
1 tablespoon green onion, minced
1 clove garlic, minced
1 egg
1/8 teaspoon Old Bay seasoning or paprika
Pinch cayenne pepper, optional
Dash Tabasco, optional
1 ounce Monterey jack cheese, shredded
1/4 cup crushed pork rinds, 1 ounce
Oil for frying
Butter

Instructions:

Finely mince about 3/4 of the shrimp almost to a paste. Keep the rest whole for texture. If desired, sauté the celery, green pepper, green onion and garlic in a little butter until tender-crisp.

In a medium bowl, combine the seafood and vegetable mixture. Using a fork, stir in the egg until very well incorporated. Stir in all the seasonings, cheese and pork rinds. Mix well until it becomes a thick sort of paste.

Chill at least 30 minutes.

Heat enough oil to at least cover the bottom of a very large nonstick skillet. When the oil is good and hot, spoon in the seafood mixture, dividing into about 6-8 mounds. Using two spoons, gently shape and flatten into patties.

Fry on medium heat until very nicely browned on bottom. Don’t be tempted to flip them until they are well-browned or they may fall apart. They are tender and quite fragile. Flip and brown well on the other side.

You may want to divide the “batter” differently depending on how many servings you want. For 2 or 3 servings, divide into six patties, for 4 servings, make 8 small patties.

Makes 2-4 servings
Can be frozen


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Broiled Flounder with Cheese Recipe

Ingredients:
2 lb. flounder fillets
2 tablespoon lemon juice
1/2 cup Parmesan cheese
1/4 cup soft butter
3 tablespoon mayonnaise
3 spring onions, chopped
1/4 teaspoon salt
Dash hot sauce

Instructions:

Preheat oven or broiler to broil setting.

Place fillets on greased broiler pan. Brush generously with lemon. Broil fish 4-6 minutes (until flaky).

Combine remaining ingredients in bowl. Remove fish from oven. Spread cheese mixture over fish. Broil 30 seconds or until golden brown. Serve.


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Snow Crab and Avocado Recipe

Ingredients:
1/2 avocado
3 oz. Canadian snow crabmeat
1 1/2 oz. mayonnaise
1/2 rib celery, chopped
2 leaf lettuce
Seasoning to taste

Instructions:

Cut avocado with skin on (must be ripe; if ripe will be black skin and feel like a cooked baked potato). Cut in lengthwise, stick French knife in seed and twist until it comes out. Take 1/2 avocado meat out and cut 1/2 inch cubes.

Mix together crabmeat, chopped celery, salt, pepper, mayonnaise then gently fold in avocado pieces. Place into avocado half. Place leaf lettuce on plate.


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Stone Crab with Mustard and Mayonnaise Recipe

Ingredients:
Cooked chilled stone crabs, 1 pound per person
4 egg yolks, room temperature
1 teaspoon Dijon-style mustard
Salt and freshly milled pepper
1 tablespoon dry mustard
¼ teaspoon cayenne pepper
¾ cup olive oil
¾ cup vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon boiling water

Instructions:

Place the yolks, mustard, salt, pepper, dry mustard, and cayenne in the bowl of the mixture of food processor and beat at high speed for 2 minutes, or until the mixture is creamy. In a thin stream, gradually add the oils, beating all the white. Add the lemon juice and adjust the seasonings to taste. Add the boiling water and mix for 2 to 3 second. Refrigerate the mayonnaise in a covered container.

Serve the mayonnaise with well chilled stone crabs.


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Lemon Sole with Dill Sauce Recipe

Ingredients:
2 lbs. sole
2/3 cup thinly sliced onion
1 1/2 cup sliced fresh mushrooms
1/3 cup chopped tomato
1/4 c. chopped green pepper
1/4 c. chopped parsley
3 tbsp. chopped pimiento
1/2 c. dry white wine
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. dill weed
1/8 tsp. pepper
Lemon wedges

Instructions:

Preheat oven to 350 degrees.

Arrange onion slices in the bottom of a greased baking dish and place fish on top. Combine remaining vegetables and spread over fish.

Combine wine, lemon juice and seasoning and pour over all. Cover and bake 25 to 30 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

8 servings.


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Cod with Coriander in Cream Recipe

Ingredients:
1 lb thick cut cod fillet
2 level tablespoon pork rind flour
2 level teaspoons ground coriander
4 tablespoons butter
1-2 tablespoons lemon juice
1 level tablespoons capers
1 egg yolk
6 tablespoon fresh cream
Salt and freshly ground pepper

Instructions:

Skin the fish and divide into four portions.

Mix the pork rind flour, ground coriander and seasoning together. Coat the fish pieces with this mixture.

Heat the butter in a medium saute pan and saute the fish gently until golden on both sides, turning only once.

Add 1 tablespoon lemon juice to the pan with the capers, cover tightly and continue cooking for a further 4 – 5 minutes, until the fish is tender. Place the fish on a warm serving dish.

Mix the egg yolk and fresh cream together, stir into the pan juices and heat gently until the sauce thickens – do not boil.

Adjust seasoning, adding extra lemon juice if wished and spoon the sauce over the fish.


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Stuffed Maine Lobster Recipe

Ingredients:
6 lobsters-maine (1 1/4 lb.)
1 cup celery, diced
1 cup onion, diced
1 cup scallops, cubed
1 cup bay shrimp, diced
1/2 cup crab meat
4 tablespoon butter
1/4 cup sherry
1 1/4 cup mayonnaise
6 teaspoon pork rinds flour
Salt & ground black pepper

Instructions:

Preheat oven to 350 degrees.

Immerse lobsters in boiling salted water for 5-7 minutes & let cool in the same water.

While they’re cooling, saute celery, onion, scallops, shrimp & crab meat in butter. Season to taste w/ salt & pepper.

Add sherry. Strain mixture to release excess liquid.

While this mixture is draining, if lobsters have cooled sufficiently, place
them belly side up on a cutting board. Cut them down the middle w/ a sharp knife & open them flat, leaving the meat intact.

Remove the stuffing mixture from the strainer to a bowl. Add the mayonnaise & stir gently until well mixed.

Mound filling on each lobster shell. Sprinkle pork rinds over the tops.

Bake 5-7 minutes in preheated oven until golden brown.


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Scrambled Eggs with Lobster Recipe

Ingredients:
6 tablespoon unsalted butter
1/2 red bell pepper, Stemmed, Seeded, & Minced
12 oz Lobster meat, Freshly Cooked, torn In 1/2″ Chunks
2 tablespoon Fresh Chives, Snipped
9 large Eggs, beaten until just blended
5 tablespoon heavy cream
Salt and freshly ground black pepper, to taste

Instructions:

In a small skillet melt 2 tablespoons of the butter over medium heat. Add the bell pepper and saute for 2 mins.

Add the lobster and cook a few minutes just until warmed through. Stir in the chives, cook 30 seconds more, and remove from heat.

In a medium heavy skillet melt 2 tablespoons more of the butter over low heat. Swirl in the eggs and half the cream. Gently scramble the eggs, stirring with a rubber spatula, until thickened, about 5 mins.

Add the remaining cream and 2 tablespoons butter to the eggs and continue stirring until the mixture is very thick and creamy. Season with salt and pepper.

Quickly fold in the warmed lobster mixture just until evenly distributed. Spoon the scrambled eggs onto 4 warmed plates and serve at once

Makes 4 servings.


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Grilled Rock Lobster Recipe

Ingredients:
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon lemon juice
2-10 ounce rock lobster tails, thawed

Instructions:

Split rock tails lengthwise with a large knife.

Mix seasoning with oil and lemon juice.

Brush meat side of tail with marinade.

Pre-heat grill and place rock tails meat side down and grill 5 – 6
minutes until well scored.

Turn over lobster and cook another 6 minutes, brushing often with
remaining marinade.

Lobster is done when it is opaque and firm to the touch.

NOTES : Serve with drawn butter. For an interesting twist, roasted garlic can be added to butter.


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