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Category: Seafood (Page 6 of 14)

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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Grilled Squid Recipe

Ingredients:
1 pound cleaned squid
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Metal skewers
Tablespoon chopped fresh parsley
Lemon wedges

Instructions:

Prepare grill.

Rinse squid with cold running water and pat dry with paper towels. Cut squid bodies lengthwise down one side and open flat. Cut tentacles in half if large.

In bowl, combine olive oil, lemon juice, salt, and pepper. Add squid bodies and tentacles, tossing to coat.

Thread squid bodies lengthwise onto skewers so they lie flat; thread tentacles onto separate skewers.

Grill over high heat, turning once, until just opaque throughout, 1 to 2 minutes. Remove squid from skewers and pile on platter. Sprinkle with parsley.

4 servings


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Anchovy Dip for Vegetables Recipe

Ingredients:
8 ounces cream cheese
1/3 tube anchovy paste
1/8 to 1/4 teaspoon tarragon vinegar
3/4 teaspoon minced fresh onion
Dash of Tabasco

Instructions:

Mix together and chill. Top with chopped parsley or paprika.


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Anchovy Paste Recipe

Ingredients:
18 fresh anchovy fillets
4 Tablespoons olive oil
1 Tablespoons wine vinegar
1 clove garlic
Pepper

Instructions:

First, blend the anchovies in a food processor or blender.

Peel and crush the garlic, then mix with the vinegar and pepper. Next, stir in the oil little by little while whisking the mixture, just like you were making mayonnaise.

When the mixture is blended, add the anchovy.


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Baked Flounder with Bacon Recipe

Ingredients:
2 tablespoon olive oil
4 bacon slices, coarsely chopped
3 scallions, white and green parts, chopped
4 flounder fillets, 6oz each
freshly ground pepper
4 tablespoons butter
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley

Instructions:

Preheat the oven to 400°.

Heat the oil in a roasting pan over medium heat. Add the bacon and scallions, and cook for 2 minutes, stirring frequently. Add the flounder, skin side down, baste with the oil, and season with pepper.

Bake for 15 minutes, basting once or twice. Transfer each fillet to a plate.

Drain the bacon and scallions in a sieve.

Heat the butter in a small saucepan over medium heat about 2 minutes, until golden brown. Add the reserved bacon and scallions with the lemon juice, and stir in the parsley.

Spoon over the fish and serve immediately.


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Baked Spicy Halibut Recipe

Ingredients:
1-1/2 to 2 pounds halibut fillets, cut into 6- to 8-ounce portions
Extra virgin olive oil
Salt and pepper
2 teaspoons Creole seasoning
1 teaspoon sweet paprika
1/2 teaspoons dried leaf thyme
1/4 teaspoon dried oregano
Dash garlic powder

Instructions:

Heat the oven to 400° and position the oven rack in the center of the oven. Line a baking dish with foil and grease with olive oil.

Wash halibut fillets and pat dry. Rub the fillets all over with olive oil and sprinkle lightly with salt and pepper.

In a shallow bowl, combine remaining ingredients.

Dip the tops of the fillets lightly in the seasoning mixture, or sprinkle with the mixture if you’d like a more lightly seasoned fish.

Place the fillets in the prepared baking pan, seasoned side up. Bake the halibut for 10 to 12 minutes, or until the fillets are cooked through.

Serves 4.


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Baked Trout in Herbs Recipe

Ingredients:
2 Onion, chopped
2 Celery stalks, chopped
1 cup Mushrooms, sliced
2 tbsp Parsley, chopped
1/4 tsp Thyme, dried
1/4 tsp Rosemary, dried
1/4 tsp Tarragon, dried
6 tbsp Butter, melted
1 Speckled trout, 3-4 lb
3 tbsp Parmesan cheese, grated

Instructions:

Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and
butter.

Spread half of mixture in a greased baking dish and add the scaled and cleaned speckled trout. Sprinkle with Parmesan cheese, top with remaining vegetable mixture.

Bake 35-45 minutes at 375 degrees F or until tender and flaky, basting 3-4 times with melted butter or chicken broth.

6 Servings.


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Basil Baked Cod Fillets Recipe

Ingredients:
1/2 lb. cod
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon dried basil, crushed
1/8 teaspoon black pepper
Dash salt
2 teaspoon grated Parmesan cheese

Instructions:

Pat fish dry and cut into 2 serving pieces.

Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt. Sprinkle with Parmesan cheese.

Cover with foil and bake at 400 degrees, about 10 to 15 minutes or until fish just begins to flake when tested with a fork.

Serves: 2


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Bass with Dijon and Peppercorn Sauce Recipe

Ingredients:
1 pound of fresh bass
salt and pepper, to taste
4 ounces of butter
2 ounces of white wine
1/2 ounce of peppercorns
2 cups of heavy whipping cream
2 ounces of dijon mustard

Instructions:

Clean, skin, and debone the bass.

Place the bass in a baking pan in 4-ounce portions. Season with salt and pepper. Add 4 oz. melted butter, and 1 oz. white wine. Cover with aluminum foil and bake at 350 degrees F until consistently cooked, about 15-20 minutes.

Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over the bass and serve.


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