SEAFOOD RECIPES
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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
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
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.
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.
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
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
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
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
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
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
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
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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