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SEAFOOD RECIPES

JanuaryFebruaryMarchAprilMayJuneJuly
AugustSeptemberOctoberNovemberDecember


January
Fresh Swordfish Roast

  • 2-3 lb. whole swordfish loin - fresh
  • 1 clove minced garlic
  • Salt and pepper to taste
  • 1/3 cup extra virgin olive oil
  • 2 onions, thinly sliced
  • ¼ cup white wine
  • 1 cup chopped celery
  • 1 (8 oz. can) tomato sauce
  • 3 carrots, finely diced

    Sprinkle loin with salt and pepper. Sauté onion, celery, carrots and garlic in oil. Add parsley, wine and tomato sauce. Season to taste. Simmer 15 minutes. Place a portion of sauce in baking dish. Place swordfish on top and cover with remaining sauce. Cover and bake at 350 degrees for 1 hour or until swordfish flakes easily when tested with fork.
    Yield: 6-8 servings


February
Tilapia Sauté
  • 1 cup milk
  • 4 eggs
  • 1 cup flour
  • Salt and pepper to taste
  • 2 cups chopped almonds
  • 1 cup butter
  • 8 - 6 oz tilapia fillets
  • 1 cup whipping cream
  • ½ cup white wine
  • Lemon juice
  • 2 tablespoon chopped fresh parsley

    Beat the milk and eggs together in a bowl. Combine the flour, salt and pepper in a bowl. Heat the butter in a heavy ovenproof saucepan until melted. Dip the fillets in the flour mixture, dip in the egg mixture. Coat with the chopped almonds. Arrange the fillets in the prepared pan. Sauté until the nuts are golden brown and the fillets flake easily. Discard any pan drippings from the saucepan. Add the white wine and lemon juice. Cook until heated. Stir in the whipping cream. Cook until a smooth sauce, stirring constantly. Spoon sauce over tilapia and sprinkle with parsley.
    Yield: 8 servings


March
Cold Salmon with Mustard Sauce

Mustard Sauce

  • 2 tablespoons prepared mayonnaise
  • 1 tablespoon whole grain mustard
  • ½ tablespoon chopped fresh chives
  • 2 drops lemon juice
  • salt and pepper to taste

    In small bowl, combine the mayonnaise, mustard, chives, and lemon juice. Season with salt and pepper. Cover and chill in the refrigerator until needed

Salmon

  • Salt and ground pepper
  • 2 sprigs parsley
  • 2- 6 oz. salmon fillets
  • 2 small cherry tomatoes
  • 4 baguette slices, brushed with olive oil, toasted and thinly sliced
  • ½ medium cucumber, peeled

    Preheat broiler until very hot. Sprinkle a baking sheet with salt and pepper and lay the salmon on it. Broil for 30 seconds, or until fish is slightly medium-rare. With a spatula, transfer the salmon to a cold baking sheet and cover with plastic wrap. Chill in refrigerator until cold.

    To serve, spread 1 tablespoon mustard sauce on each of 2 plates. Top with the salmon. Garnish each plate with 2 baguette croutons, a parsley sprig, a cherry tomato, and a few slices of cucumber. Serve with fresh lemon.

April
Grilled Tuna Steaks
  • 3- 8 oz. center cut tuna steaks
  • 1 glove garlic, minced        
  • 1/3 cup extra virgin olive oil
  • ½ teaspoon sweet basil
  • 1/3 cup lemon juice
  • 1 teaspoon salt
  • 1 1/2 tablespoon chopped parsley
  • ¼ teaspoon pepper
  • 1 ½ teaspoon dry mustard

    Place tuna steaks in a glass bowl. Combine olive oil and lemon juice. Add all remaining spices to oil and lemon juice and mix. Marinate steaks for 5 minutes. Remove fish from marinade. Grill about 10 minutes over moderately hot grill. Turn as needed, basting several times with marinade.

May
Fresh Red Snapper in White Wine
  • 1 (7 1/2 ounce) bottle of clam juice
  • 1 clove garlic, split
  • ½ cup dry white wine
  • ½ cup water
  • 6 whole black pepper corns
  • 6-6 oz red snapper fillets
  • ½ teaspoon salt
  • Lemon juice
  • Sprig of fresh dill
  • 1 bay leaf

    Preheat oven to 350 degrees. Combine clam juice, white wine, bay leaf, black pepper, salt, dill, garlic and ½ cup water in 2 quart saucepan. Bring to boil, reduce heat, simmer uncovered for 15 minutes. Wipe fillets with damp paper towel, sprinkle with lemon juice. Place skin side down in shallow baking dish. Strain clam juice over fillets and cover with foil. Poach fish in oven for 15 minutes. Serve with extra liquid and sprig of dill.
    Yield: 6 servings

June
Linguine with Clams
  • 1 large leek, white part only, cut in half
  • 1 dozen little neck clams
  • 2 tablespoons olive oil
  • 1 ½ cup white wine
  • 2 ounces pancetta, diced
  • Lemon juice
  • 2 cloves garlic cloves, minced
  • 1 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped fresh basil plus
  • 2 whole leaves for garnish

    Sauté leek until soft. Let cool and cut into julienne strips. Set aside. In a small skillet over medium heat cook the pancetta, stirring, until fat is rendered, about 10 minutes. Drain the pancetta and set aside. Cook the linguine in boiling water until al dente. In a large skillet, heat the remaining olive oil over medium heat. Add the garlic, shallot, lemon and leeks. Cook for about 2 minutes. Add the clams, wine and pancetta. Cover and steam for 3 to 4 minutes. Began checking the clams; as they open transfer them to a serving bowl and keep warm. Discard any clams that do not open. Season with salt and pepper. Simmer the clam broth until reduced by half. Add the lemon juice. Whisk in butter and reduce slightly. To serve, stir the cooked linguine into the sauce and toss to coat. Add the parsley and chopped basil and toss again. Serve immediately.
    Yield: 2 servings

July
Steamed Mussels
  • 1 cup dry vermouth
  • 2 cups water
  • 1 cup shallots, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon crushed hot peppers
  • Salt and pepper to taste
  • 2 lb. mussels

    Add all ingredients to a bowl. Put mussels in a saucepan. Pour mixture over mussels and cover. Bring to boil. When steaming begins, stir and toss. Mussels should cook in 5-10 minutes. Serve hot.
    Yield: 4 servings


August
Baked Sea Scallops
  • 1 medium green pepper, chopped
  • ½ teaspoon salt
  • 1 medium onion, chopped
  • Dash fresh ground pepper
  • 1 cup celery, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 pound dry fresh 20/30 sea scallops
  • 1 cup pepper bread crumbs

    Combine ingredients except bread crumbs. Place in greased casserole. Sprinkle with bread crumbs and bake at 375 degrees for 30 minutes.
    Yield: 4 servings


September
Gulf Shrimp Stuffed with Crab
  • 4 oz. fresh mushrooms, chopped
  • ½ cup dry sherry
  • 2 tablespoons butter
  • 1 hard cooked egg, chopped
  • 3 scallions, chopped
  • 2 parsley minced
  • ½ teaspoon oregano
  • salt and pepper to taste
  • 1 cup fresh bread crumbs
  • 1 ½ cup whipping cream
  • 20 large peeled and deveined gulf shrimp
  • ½ cup grated Parmesan cheese
  • 6 tablespoon melted butter
  • 1 pound crab meat, lump

    Sauté the mushrooms in 2 tablespoons butter in a skillet until the liquid evaporates. Stir in the crabmeat; add the sherry, egg, scallions, parsley, oregano, salt, pepper and bread crumbs. Cooked, uncovered, for about 2 minutes or until sherry is steamed out. Remove from heat. Stir in just enough whipping cream to bind the mixture. Stuff each shrimp with a portion of the crab mixture. Arrange the shrimp stuffed side up in a baking dish. Sprinkle with the Parmesan cheese and drizzle with the 6 tablespoons melted butter. Bake at 350 degrees for 15 minutes.
    Yield: 4 servings

October
Fresh Oyster Stew
  • 1 pint fresh shucked oysters
  • ½ cup onions, chopped
  • ½ cup celery, chopped
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups milk

    Remove any remaining shell particles from oysters; set aside. Cook onions and celery in butter until tender. Over low heat, stir flour, salt and pepper into vegetable mixture. Add milk gradually and stir until thickened. Add oysters, continue to heat on low heat 5-10 minutes or until oyster edges curl. Serve with oyster crackers.
    Yield: 6 servings


November
Herb-Baked Haddock
  • ¾ cup bread crumbs
  • 6-8 oz haddock fillets
  • 3 large cloves garlic, minced
  • 2 lemons
  • ½ teaspoon thyme
  • ¼ cup butter
  • ½ teaspoon sage
  • Parsley sprigs
  • Salt and pepper to taste

    Preheat oven to 325 degrees. Mix together bread crumbs, garlic, thyme, sage, salt, and pepper in small bowl. Set aside. Pat dry, rinsed haddock fillets. Arrange fillets in large, shallow greased baking dish. Squeeze juice of 1 lemon over fillets. Sprinkle bread crumbs mixture over the fish. Cut butter into small pieces and distribute evenly over fish. Bake for 20 minutes or until fish flakes easily. Transfer to platter and pour any pan juices over fish. Garish with lemon slices and parsley sprigs.
    Yield: 6 servings


December
Lobster Risotto
  • 6 cups chicken broth
  • 1 cup Arborio rice
  • ½ cup olive oil
  • ¼ cup dry white wine
  • 2 tablespoons unsalted butter
  • 2- 6/8 oz. Australian lobster tails
  • ¼ cup onion, chopped
  • ½ sprig chopped rosemary
  • Salt and pepper to taste

    In a medium saucepan, bring the stock to a boil. Reduce the heat and hold at a simmer. Meanwhile in a medium cast-iron skillet, heat the oil and ½ tablespoon butter over medium heat. Add the onions and chopped rosemary and cook, stirring, until onion is softened, about 2 minutes. Add the rice and stir with a wooden spoon until well coated. About 4 minutes. Add the wine and cook, stirring, until the liquid evaporates.

    Slowly add enough stock to cover the rice, about 1 cup. Simmer, stirring continuously, until the liquid is almost absorbed. Add another cup of stock and cook, stirring, until almost absorbed. Continue to add stock, 1 cup at a time, until the risotto has cooked for a total of 15 minutes and is creamy but still slightly firm in the center. Add the lobster, the remaining 1 ½ tablespoons butter, and the Parmesan. Cook, stirring until the lobster is heated through. Season with salt and pepper. Garnish with rosemary sprigs.
    Yield: 2 servings


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