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Category: Seafood (Page 7 of 14)

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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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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Dublin Lawyer (Lobster) Recipe

Ingredients:
1 fresh lobster/about 2 1/2 lb
3 tablespoons butter
4 tablespoon Irish whiskey
5 oz cream
1 salt and pepper

Instructions:

The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving.

Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored.

Warm the whiskey slightly, then pour it over the lobster and set fire to it.

Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot.


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Lemon-Pepper Tuna Recipe

Ingredients:
4 tuna steaks — 3/4 inch thick
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 Tablespoon oil
1/2 cup chicken broth
1 Tablespoon lemon juice
1 Tablespoon country-style Dijon mustard
1 Tablespoon finely chopped fresh chives

Instructions:

Sprinkle both sides of tuna with salt and pepper.

Heat oil in nonstick skillet over medium-high heat. Add tuna; cook until browned on both sides and just slightly pink in center, about 8 minutes. Transfer tuna to platter.

To same skillet, add chicken broth and lemon juice. Heat to boiling. Remove from heat. Swirl in mustard and chives. Spoon sauce over tuna. Serve immediately.


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Lemon Shrimp Casserole Recipe

Ingredients:
1 1/2 lb Shrimp; cooked
1 cup Sharp cheese; grated
1 can Mushroom soup (low carb)
1/2 cup Green pepper; chopped
1/2 cup Green onion; chopped
1/2 cup Celery; chopped
1/2 cup Butter
Lemons

Instructions:

Mix first 3 ingredients together.

Saute pepper, onion and celery in butter. Add to shrimp mixture.

Put in flat casserole and completely cover top with sliced lemons. Bake at 375~F, covered, for about 20 minutes.

Serves 6.


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Lime Shrimp Recipe

Ingredients:
3 tablespoons Lime juice
1 Green onion – chopped
2 tablespoons Cilantro – chopped
1 teaspoon Jalapeno chili – minced
1 teaspoon Olive oil
1/2 teaspoon Garlic – minced
1/8 teaspoon Salt
20 Large shrimp – peeled and de-veined.
1 tablespoon Red pepper – minced
Cucumber slices

Instructions:

Whisk together all ingredients except shrimp.

Toss 2 tablespoons dressing with shrimp. Chill 30 minutes.

Preheat broiler. Broil shrimp 1 1/2 minute per side, until opaque. Toss with remaining dressing and 1 Tablespoon minced red pepper. Cool. Serve with cucumber slices.


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