Seafood Dishes

[Semigourmet]

My husband loves Seafood. Let's Share here.

[Semigourmet]

Lemon and Herb Salmon Packets

Betty Crocker - Fix It Fast Meals

Servings 4 Page 73



Ingredients

2 cups uncooked instant rice (for single serving use ½ cup)
1 can chicken broth (for single serving use ½ cup)
1 cup matchstick cut carrots (for single serving use ¼ cup)
4 salmon fillets (4 to 6 ounces each)
1 teaspoon lemon pepper seasoning salt (season to taste. I like a lot)
½ teaspoon salt
1/3 cup chopped fresh chives (you can omit this if you are using onion powder, or use both to taste)
1 medium lemon, cut lengthwise in half, then cut crosswise into ¼ inch slices (for each salmon piece use 2 to 3 lemon slices.



Directions

1. Heat grill to low heat. Spray four 18 X 12-inch sheets of heavy duty aluminum foil with cooking spray.

2. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of the broth is absorbed. Stir in carrots.

3. Spoon rice mixture into the center of the foil sprinkle with onion powder and a little pepper to taste, Place salmon fillet on top of the rice. Sprinkle with seasoning and onion powder; top with chives. Arrange lemon slices over salmon. Fold foil over salmon and rice so edges meet. Seal edges, making tight ½ inch fold; fold again. Allow space on sides for circulation and expansion.

4. Cover and grill packets over low heat 11 to 14 minutes, or bake them in a 375 degree oven for the same amount of time, or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.


Calories 400 Fat 8g Sodium 1160mg Carbohydrate 51g Fiber 2g Sugars g

Notes Very Good! I used minute rice as I didn’t have instant. I put the rice and broth in the micro for 1 minute and then let it set. It worked just fine. I also used Durkee brand Citrus Grill Seasoning blend, or Durkee brand Rosemary Garlic Seasoning and onion powder. Very tasty. If you want to do single servings. Cut the rice to ½ cup per serving and ½ cup broth. Put in microwave for 2 minutes. Before adding to foil sprayed with cooking spray.

[Semigourmet]

Grilled Marinated Salmon

Sister Mary’s – Cookbook

Servings 4-6



Ingredients

4-6 salmon fillets (about 4 to 6 ounces each)
1 large resealable plastic food storage bag
1 bottle KC Masterpiece lemon pepper marinade
1 medium onion sliced into thin slices
1-2 lemons thinly slices
McCormick brand Salt Free Lemon & Pepper seasoning, or Durkee brand Citrus Grill Seasoning To taste
Onion powder to taste (if using lemon pepper seasoning)



1. rinse the salmon and pat dry. Place salmon in large reclosable baggie, add the marinade half or all of the bottle is fine. Which ever way you like to marinate your foods. Place in refrigerator and let marinate over night.
2. when ready to cook slice the lemons and onions. Place the salmon on the grill, season with seasonings then layer the tops with lemons and place the lemons on top of the onions.
3. Let cook until it reaches your preferred doneness, and serve immediately


Notes

[Semigourmet]

Swiss Parmesan Halibut

Land O Lakes - Dinner Tonight


Servings 6 Page 35




Ingredients

1 ½ pounds (about 1 inch thick) halibut steaks or fillets, skin removed
¼ teaspoon salt
¼ cup shredded smoked Swiss cheese (this is very important. You must have smoked Swiss)
¼ cup sour cream
¼ cup mayonnaise
3 tablespoons thinly sliced green onions
1/8 cup grated Parmesan cheese




Directions

1. Heat oven to 450 F. Pat halibut dry with paper towels; place into greased 13 X 9 inch baking dish. Sprinkle halibut with salt.

2. Combine Swiss cheese, sour cream, mayonnaise or yogurt and 2 tablespoons green onion in small bowl. Spread sour cream mixture evenly over halibut; sprinkle with Parmesan cheese.

3. Bake for 15 to 20 minutes or until halibut flakes with fork; sprinkle with remaining green onion and paprika, if desired.




Calories 340 Fat 28g Sodium 290mg Carbs. 1g Fiber 0g Sugars g

Notes This tastes like you have a piece of bacon wrapped around the fish. You can replace mayonnaise with fat free plain yogurt. It isn’t as moist but the flavor is still good. And you save a few calories.

[Semigourmet]

Chorizo Cod and Potato Stew

Rachael Ray’s – Express lane Meals Cookbook

Servings 4 Page 56



Ingredients

2 tablespoons EVOO (extra virgin olive oil), twice around the pan
½ pound chorizo or andouille sausage, thinly sliced
5 red or white boiling potatoes, cut in half, then thinly sliced into half moons
1 large onion, chopped
1 carrot, peeled, cut in half lengthwise, and sliced into half moons
4 garlic cloves, chopped
Salt and black pepper
1 cup dry white wine (eyeball it)
1 14 ounce can diced fire roasted tomatoes
1 quart chicken stock
2 jarred roasted red peppers, chopped
1 ½ pounds fresh cod, cut into 2 inch chunks
½ cup fresh flat leaf parsley, a couple of generous handfuls, chopped



Directions

1. Preheat a soup pot over medium high heat with the EVOO. Add the sliced chorizo and cook, stirring frequently, for 2 minutes. Add the potatoes and continue to cook for 2 minutes. Add the onions, carrots, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the white wine and cook for 3 minutes. Add the fire roasted tomatoes, chicken stock, and roasted red peppers, bring up to a simmer and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little. Add the cod. Gently simmer for 3 to 4 minutes, or until the fish is cooked through. Finish the soup with the parsley, taste for seasoning, and serve.


Notes I could not find fire roasted tomatoes, and only used 3 boiling potatoes and 24 ounces of cod. It is GREAT! Very Tasty And a little different version of Guyla’s Cioppino. And a bit spicier., But not too hot.

[Semigourmet]

Shrimp Scampi Style on Angel Hair Pasta

Rachael Ray’s – 365 No Repeats

Servings 4 Page 212




Ingredients

Coarse salt
1 pound angel hair pasta (I used ½ pound)
6 garlic cloves, crushed (I actually used 12 cloves garlic, but we love garlic)
½ cup fresh flat leaf parsley (a couple of generous handfuls), chopped
Coarse black pepper
¼ cup extra virgin olive oil (EVOO) (eyeball it)
24 medium size raw shrimp, peeled, deveined, and tails removed
1 teaspoon crushed red pepper flakes (1/3 palmful)
½ cup dry white wine (a couple of glugs; eyeball it)
Zest and juice of 1 lemon
5 tablespoons cold unsalted butter




Directions

1. Preheat a grill or outdoor grill to high.

2. Place a large pot of water over high heat to boil. Salt the water and cook the angel hair pasta until al dente, with a bite. Heads up: You will be using a couple of ladles of cooking water before draining the pasta.

3. While the pasta cooks, in a bowl combine the garlic, parsley, salt, pepper, and EVOO. Place half of the garlic mixture with the shrimp in another bowl and toss to coat evenly. Transfer the shrimp to the hot grill and cook for about 2 to 3 minutes on each side, until the shrimp are firm and opaque.

4. While the shrimp are grilling, preheat a large skillet over medium high heat. Add the reserved garlic mixture and the red pepper flakes; cook for 1 to 2 minutes, or until the garlic is lightly golden brown. Add the wine to the skillet and cook for 1 minute, then add 2 ladles of the pasta cooking water and the lemon zest and juice and continue to cook for 2 minutes. Add the butter and toss to coat again. Add the drained angel hair pasta, and toss to coat again. Taste to adjust the seasoning with salt and pepper. Divide the pasta and shrimp among 4 serving plates.




Notes I cooked these in a skillet, not on the grill. I just cooked the shrimp in the sauté pan and then removed them and made the sauce in the same skillet. I would use more garlic next time (cause I like a lot of garlic and it seems to get lost in the sauce to me). And put the zest in with the shrimp in the skillet.

[Semigourmet]

Remoulade Sauce

Emeril’s – Delmonico Cookbook

Makes – 1 ¾ cups Page 26




Ingredients

½ cup Creole mustard or other mild whole grain mustard
½ cup prepared horseradish
¼ cup finely chopped yellow onions
¼ cup finely chopped green onions
¼ cup finely chopped celery
2 tablespoons sugar
1 ½ tablespoons paprika
1 ½ teaspoons Worcestershire sauce
1 teaspoon granulated garlic
¼ cup vegetable oil
¼ cup red wine vinegar




Directions

1. Combine the mustard, horseradish, yellow onions, green onions, celery, sugar, paprika, Worcestershire, and garlic in the bowl of a standing mixer, and mix on medium speed until well blended. With the machine running, slowly add the oil in a steady stream and continue to mix until the mixture is thick and emulsified. Slowly add the vinegar in a steady stream and mix well to blend.

2. Transfer the sauce to an airtight container and refrigerate until well chilled before using, at least 2 hours. (store in an airtight container, this sauce will keep refrigerated for up to 5 days.)



Notes I will never buy cocktail sauce again. This is much better and Very easy to make.

[Semigourmet]

Cajun Grilled Shrimp

Diabetic Cooking - Fresh Mexican

Servings 4 Page 80




Ingredients

3 green onions, minced
2 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons paprika
¼ teaspoon salt
¼ to ½ teaspoon cayenne
1 tablespoon olive oil
1 ½ pounds shrimp, shelled with tails in tact, deveined
Lemon wedges




Directions

1. Combine onions, lemon juice, garlic, paprika, slat and peppers in 2 quart glass dish; stir in oil. Add shrimp; turn to coat. Cover and refrigerate at least 15 minutes. Thread shrimp onto metal or wood skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill shrimp over medium heat about 2 minutes per side until opaque. Serve immediately with lemon wedges.




Calories: 223 Fat 7g Carbs. 5g Fiber 1g Sodium 400mg Sugars g

Notes

[NOCHEF&JUSTLOVESFOOD.YUM]

Shrimp Brining

You might not know this, but 30 minutes of brining ensures tender, succulent shrimp every time, regardless of the cooking method. I discovered this technique on my own after successfully brining other types of meat - mostly pork, chicken and turkey. After experimenting with shrimp one day, I was blown away by how sweet and tender they were. Brining may take a little extra time, but it's absolutely worth it.


STEP ONE: Make the brining solution. For each pound of shrimp, combine 2 quarts water, 1/4 cup salt and 1/4 cup sugar in a large mixing bowl. Whisk together until the salt and sugar dissolve.
STEP TWO: Soak the shrimp. Place the peeled and deveined shrimp in the brine solution, and allow them to sit untouched for 30 minutes at room temperature.

STEP THREE: Drain, dry and cook. Drain the shrimp in a colander and gently pat them dry with paper towels. Proceed with your favorite recipe: pan-fry, grill or saute. The shrimp always turn out moist and delicious.

[weloveseafood]

Hi,

I and my husband also love seafood. If you like you can try this recipe, it is easy to prepare, but I think it tastes very good (it is my own creation and since you also love garlic you can use more if you like):

Spaghetti with Shrimps, Arugula and Basil

9 ounce Spaghetti
7 ounce medium shrimps peeled and deveined
11 ounce cherry tomatoes, make a cut but not so deep enough to separate it into halves
8 large cloves garlic, sliced
4 tablespoons olive oil
5 ounce arugula
1 ounce fresh basil leaves
salt and freshly ground peper to taste


Directions:

Cook pasta in a large pot of boiling lightly salted water until al dente.
Meanwhile, heat olive oil in a large non-stick frying pan, stir in garlic for 2 minutes, add shrimps, salt and cook them for 3 to 5 minutes or until they turn red. Remove with a slotted spoonand and set aside. Leave the garlic in the frying pan. Add in the same frying pan the cherry tomatoes and cood them, stirring frequently until they get soft and a little bit sauce is formed (but the tomatoes should not melt completely). Add the shrimp, stirring for 1 minute.
Reduce heat, add arugula and basil, stir quickly and remove from heat.
Drain pasta and mix with the sauce. Season with salt and pepper.

[NOCHEF&JUSTLOVESFOOD.YUM]

A little different, and one of my favorites:

Crab Ravioli in Creamy Tomato Sauce


1 (6-ounce) can lump crabmeat (recommended: Bumble Bee)
1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1 (12-ounce) package wonton wrappers
1 egg, beaten
1 cup milk
1 (1.3-ounce) package creamy tomato sauce mix (recommended: Knorr)
2 tablespoons butter
Chopped parsley, for garnish

Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning. Brush a wonton wrapper with the beaten egg. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used; this should make about 32 ravioli.
Bring a large pot of salted water to boil. Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat. Whisk in sauce, add butter, and bring to a boil. Reduce heat and simmer, stirring frequently, for 3 minutes. Keep sauce warm over low heat while you boil the ravioli. In batches of 8, drop ravioli into boiling water. Cook for 2 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. Divide ravioli equally among 8 plates. Sprinkle with parsley and serve.

Not "homemade" but fast, good and hearty!

[Benton Tarantella]

I like seafood a lot, so I thought I should share a favourite recipe that I frequently prepare: "Blackened Catfis" (I buy catfish from the local supermarket). I love this dish because it pairs spicy catfish with the clean flavors of the succotash salad. Be sure to turn on your stove's exhaust fan while blackening. :)

Ingredients:

4 catfish fillets, about 6 ounces per fillet
3 tablespoons melted butter, divided
1-2 tablespoons Cajun blackening spices
1 cup frozen shelled edamame (soy beans), thawed
1 cup cooked corn kernels
2 fresh tomatoes, seeded and diced
1/2 cup diced red onion
1 tablespoon chopped fresh basil
1 tablespoon rice wine vinegar
3 tablespoons extra virgin olive oil
sea salt, to taste
freshly ground pepper, to taste

Make the Edamame Succotash by combining all ingredients in a large mixing bowl. Taste and adjust seasoning. Chill or serve at room temperature.
For the Blackened Catfish, pat fillets dry with paper towels. Brush melted butter lightly over fish and sprinkle both sides liberally with Cajun seasoning. Be sure to completely coat each fillet. Heat cast iron skillet until it is very hot. Pour half the leftover butter into the skillet. Carefully place two fillets in the skillet and cook about 3 minutes on each side. Wipe out pan and repeat with remaining butter and fillets. Serve on top of edamame succotash

[delicious]

Benton , thank you for sharing it ... I tryed it and it's just lovely ...can't wait to have it again when my parents in law will be here.They will love it for sure. Thank you again.

[pizzaboy]

Hi! I have another one. I didn't try it, my sister gave me this recipe. I hope oane of you will try this because i don't have enough time to cook this now.

Ingredients
3 tb Oyster sauce
2 tb Rice vinegar
2 ts Minced ginger
1 ts Soy sauce
2 ea Clove garlic, minced
1 1/2 lb Salmon, skinned, boned and cut into 3/4 inch cubes
5 ts Oil
1/2 lb Bean sprouts
1/2 lb Snow peas (if large cut in half)
1 c Sliced green onions
1 ea Red bell pepper cut into strips
1/2 ts Asian sesame oil
1/4 ts Sugar
1/8 ts Pepper

Cooking instructions
1. In a medium bowl, combine two tablespoons of the oyster sauce with vinegar, ginger, soy sauce and one clove garlic. Season with pepper, if desired. Add fish, turning to coat. Cover and refrigerate at least a half-hour.


2. In a nonstick skillet or seasoned wok, heat two teaspoons of the oil over high heat. Add remaining garlic, stir fry 30 seconds. Add sprouts, peas, green onions and red pepper. Stir-fry two minutes or until tender-crisp. Stir in the remaining one tablespoon of oyster sauce, sesame oil, sugar and pepper.


3. Remove from skillet and set aside.


4. Drain fish, discarding marinade. Heat remaining oil in same skillet. Add fish and stir-fry about four minutes or until done. Add vegetables. Gently toss. Heat through and serve immediately.
PS: I love salmon ! :rolleyes: