Author Archives: Vanda Lewis

Seafood Sightings: December 18, 2014

seafood sightings

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Check out a few seafood appetizer recipes for your holiday get-together. Enjoy!

Savory Shrimp in Parchment

another fresh seafood idea

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shrimp_parch_187Note: We used  rectangular-shaped parchment for this recipe. See Flounder with Fresh Mushrooms in Parchment for instructions on how to cut the parchment and wrap the fish.

Using parchment is a good way to interest children in cooking seafood. And it’s also a helpful way to get them to try new foods. They’re fascinated by this different way of eating.

At one time, people used brown paper bags for cooking. And children have sometimes been taught how to cook an individual meal in a lunch bag.

  • 1 pound medium or large shrimp, peeled and deveined
  • vegetable oil for parchment
  • 3 tablespoons vegetable oil
  • 1 tablespoon finely chopped green onion, including tops
  • ½ teaspoon pressed garlic
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon savory
  • 1 ½ teaspoons fresh lemon juice
  • ½ cup dry bread crumbs
  • 3 or 4 tablespoons freshly grated Parmesan cheese
  • 3 or 4 tablespoons dry white wine

Prepare 3 or 4 pieces of parchment. Lightly oil each. Place on baking sheet.

In small saucepan, heat 3 tablespoons oil over medium heat. Sauté onion and garlic until tender. Remove from heat and add parsley, savory, lemon juice, crumbs and Parmesan.

Divide shrimp evenly on parchment. Sprinkle with crumb mixture. Pour 1 tablespoon wine over each. Close parchment. Bake at 400 F until shrimp are done, about 10 to 12 minutes. Place on serving plates. Serves 3 to 4.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Seafood Sightings: December 11, 2014

seafood sightings

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trout-aFind seafood recipe ideas for the upcoming holidays. Enjoy!

Seafood Sightings: December 4, 2014

seafood sightings

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Recipes this week include shrimp, oysters, clams, fish and crab. Enjoy!

Parmesan Snapper in Parchment

another fresh seafood idea

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parm_snapper_187Note: For this recipe, we use aluminum foil. Foil can be used the same way as parchment paper, but it doesn’t create the same visual effect. See Flounder with Fresh Mushrooms in Parchment for instructions on how to cut the foil and wrap the fish.

Long before pots and pans were invented, people wrapped meat in leaves to protect it from the fire. Today we use other wrappers, such as crepe wraps or won tons, to do the same thing.

Steam fills and inflates the packages as they cook. The flavors mingle and the natural juices are held in. Each packet is an individual serving. Because parchment is cooked in the oven, directions for it will say “bake.” But you are really steaming the food.

  • 3 medium snapper fillets
  • ½ cup vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon pressed garlic
  • Vegetable oil for parchment
  • 1 cup freshly grated Parmesan cheese
  • 1 cup toasted fresh bread crumbs

In long glass baking dish, combine oil, salt and garlic. Cut fish into 6 portions. Place in mixture and marinate for 10 minutes. Turn and marinate 10 minutes longer.

While fish is marinating, prepare 6 pieces of parchment. Lightly oil each. Place on baking sheet.

Remove fish from marinade. Roll in cheese, then in crumbs. Place each on a piece of parchment. Close parchment. Bake at 400 F until puffy and lightly browned, about 15 minutes. Place on individual plates. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

 

Seafood Sightings: November 20, 2014

seafood sightings

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This week you will find recipes for fish, shellfish and salt-dried mullet roe. Enjoy!

Steamed Flounder with Ginger

another fresh seafood idea

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Fish and shellfish can be cooked over water or other liquid enhanced withflounder_95 flavorings such as wine and herbs, which impart a subtle taste. Seasoning the seafood itself produces a more distinct flavor. Steamed seafood needs little or no fat for cooking.

  • 1 1/2 pounds flounder fillets
  • 1/4 cup dry sherry
  • 3 tablespoons vegetable oil
  • 9 tablespoons thinly sliced green onion, including tops
  • 1 1/2 tablespoons finely chopped fresh ginger
  • 3 tablespoons soy sauce
  • 1/4 teaspoon freshly ground white pepper

Cut fillets into serving-size pieces. Place on rack, drizzle with sherry and salt lightly. Place on rack over boiling water. Cover and steam until done, about 8 to 10 minutes. Remove fish to warm platter. Serves 4 to 6.

While fish is cooking, heat oil in small skillet. Add onion and ginger and stir-fry until tender, about 2 minutes. Add soy sauce and pepper. Mix well. Remove from heat. Pour over hot fish.