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Category: Seafood (Page 6 of 14)

Lemon Fish Recipe

Ingredients:
4 white fish fillet
1 tablespoon oil
1 tablespoon fresh lemon juice
1 garlic clove, thinly sliced
4 tablespoon whole milk ricotta cheese
4 tablespoon plain yogurt
1 tablespoon fresh chives, optional

Instructions:

Preheat oven to 400 degree.

Place fish in aluminum foil packet with oil, garlic & lemon juice. Place fish packet in oven.

Mix the ricotta cheese with yogurt & stir in snipped chives.

When fish is done, remove & serve with ricotta/yogurt sauce.

4 servings


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Lobster Fondue Dip Recipe

Ingredients:
2 tablespoons butter
2 cup shredded sharp cheddar cheese
1/4 teaspoon red pepper sauce
1/3 cup dry white wine
5 oz Lobster cut into small pieces

Instructions:

Melt butter in pan over low heat. Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.)

Add red pepper sauce; slowly add wine, stirring until mixture is smooth. Add lobster; stir until heated. Makes about 1 1/2 cups.

Serve this hot cheese dip with veggie dippers, or pork rind dippers.


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Lobster Stuffed Tenderloin of Beef Recipe

Ingredients:
4 lb whole beef tenderloin
6 slice bacon, partially cooked
2 lobster tails, frozen; 4oz each
1 tablespoon butter, melted
1 1/2 teaspoon lemon juice
1/2 cup green onions, sliced
1/2 cup butter
1/2 cup dry white wine
1/8 teaspoon garlic salt

Instructions:

Cut tenderloin lengthwise to within 1/2″ of the bottom.

Place frozen lobster tails in boiling water to cover; simmer for 5 minutes. Remove lobster from shells. Cut in half. Place lobster end to end inside the
beef.

Combine melted butter and lemon juice. Drizzle on lobster. Close meat around the lobster and tie roast together with string. Place in a roasting pan on a rack. Roast at 425~ for 30 minutes.

Place bacon on top, roast 5 minutes longer.

Saute onion in 1/2 cup butter in saucepan, add wine and garlic salt. Heat through.

Slice roast. Spoon on the wine sauce. Serve.

NOTE: The tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to cook.


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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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Blackened Red Snapper Recipe

Ingredients:
2 red snapper filets, halved
1/2 cup butter
2 tablespoons lemon juice
1 tablespoon parsley, minced
1 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon thyme
1/8 teaspoon onion salt
1/8 teaspoon oregano
dash of black pepper

Instructions:

Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the snapper.

Oil grill grate and preheat.

Bring lemon juice to a boil. Remove from heat and add margarine. Mix well.

Carefully place snapper filets on the grill. Cook snapper until done. About 4 minutes per side. Remove snapper from grill.

Add parsley to lemon butter. Spoon about 1 1/2 tablespoons of butter mixture over each piece of snapper and serve.


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Grilled Cajun Bass Recipe

Ingredients:
2 pounds of bass fillets
1/4 cup melted butter
salt and pepper to taste
1/2 tsp. cajun spices
1/4 tsp. onion salt
1/4 tsp. paprika
1/4 tsp. garlic salt

Instructions:

Preheat barbecue grill or prepare open fire.

Lay the bass fillets flat on aluminum foil. (Do not overlap the bass fillets) Baste bass fillets with butter. Sprinkle remaining ingredients evenly over fillets.

Wrap heavy-duty aluminum foil around the bass, making a sealed cooking bag. Make sure to seal tightly so no steam escapes.

Place bag on grill and cook for 7-10 minutes. (Do not flip) Use caution when opening foil.


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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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