Category Archives: Another Fresh Seafood Idea

Savory Catfish with Lemon

another fresh seafood idea

Savory Catfish. Photo by Vanda Lewis

Savory Catfish with Lemon. Photo by Vanda Lewis

Flaky and moist, mild-flavored catfish can be substituted for most white-fleshed fish in recipes.

Because it is raised and harvested much like other farm crops, catfish supply is controlled. The fish are available year-round. We’ve seen them in supermarkets all across the state.

  • 4 medium catfish fillets
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons margarine or butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon Worcestershire sauce
  • lemon wedges

Combine flour, salt, cayenne and pepper in a shallow bowl or pan. Dip fillets lightly in mixture.

Heat oil in large skillet over moderate heat. Add 2 tablespoons margarine and melt. Sauté fillets until golden brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Remove from skillet.

Melt remaining margarine in skillet and brown slightly. Add lemon juice, parsley and Worcestershire sauce. Pour over fillets. Serve with lemon wedges. Serves 4.

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

Contributed by Joyce Taylor

 

Manhattan-Style Clam Chowder

another fresh seafood idea

Manhattan-Style Clam Chowder. Photo By Vanda Lewis

It’s often a good idea to follow a recipe the first time you make a dish, then modify it to your tastes the next time. Use the ingredients that you enjoy.

  • 1 quart coarsely chopped chowder clams
  • 4 bacon strips
  • 2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 2 cups chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon thyme leaves
  • 1 bay leaf
  • 1 quart water
  • 1 14 1/2-ounce can chopped tomatoes, undrained
  • 4 cups diced potatoes
  • 1 cup finely chopped fresh parsley

Fry bacon in large pot over medium heat. Remove bacon and reserve. Add carrots, celery, onion, green pepper and garlic and sauté lightly. Add salt, black pepper, cayenne, thyme and bay leaf. Add water, tomatoes and clams. Bring to boil. Reduce heat and cook slowly until clams are tender, about 1 1/2 hours. Add potatoes and cook until done, about 20 minutes. Stir in parsley. Pour in individual serving bowls. Sprinkle with reserved bacon. Serves 8 to 10.

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

Contributed by Joyce Taylor

 

Tangy Smoked Mullet Dip

another fresh seafood idea

Tangy Smoked Mullet Dip. Photo by Vanda Lewis

Tangy Smoked Mullet Dip. Photo by Vanda Lewis

Serve this tangy and smokey appetizer with chips or assorted crackers at your next gathering.

  • 1 pound smoked mullet
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Tabasco sauce
  • 4 tablespoons minced green onion, including tops
  • ½ teaspoon pressed garlic
  • 2 teaspoons horseradish

Combine cream cheese, sour cream and mayonnaise in medium bowl. Add lemon juice, Tabasco, onion, garlic and horseradish. Gently fold in fish. Chill thoroughly. Serve with chips or assorted crackers. Makes about 2 ½ cups.

Steamed Flounder with Shrimp Sauce

another fresh seafood idea

Steamed Flounder with Shrimp Sauce. Photo by Vanda Lewis

Steamed Flounder with Shrimp Sauce. Photo by Vanda Lewis

An easy way to enhance simply prepared seafood is to use a sauce, butter or marinade. Delicious fish can be made even better by adding a basic, easy-to-prepare dressing. Butters and sauces also add eye appeal, particularly to steamed or poached fish. Remember that you want to bring out natural flavors, not disguise them. Avoid heavy sauces that cover up the true taste of the seafood.

  • 8 small flounder fillets
  • 2 1/2 tablespoons margarine or butter, melted
  • salt
  • freshly ground black pepper

Prepare Shrimp Sauce and keep warm.

Bring water to boil in bottom of steamer. Brush fillets with melted margarine. Sprinkle lightly with salt and pepper. Place in top part of steamer. Cover. Steam until fillets flake easily with a fork, about 8 to 10 minutes. Serve with Shrimp Sauce. Serves 8.

Shrimp Sauce

  • 1/2 pound small shrimp, peeled
  • 2 tablespoons margarine or butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons chopped fresh parsley

Chop shrimp coarsely. Melt margarine in small saucepan over medium heat. Cook shrimp until golden, about 2 to 3 minutes. Blend in flour and salt. Add milk, slowly, stirring constantly. Continue to cook and stir until thick. Stir in parsley. Serve over warm fillets.

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

Contributed by Joyce Taylor

Italian Fish Stew

another fresh seafood idea

Italian Fish Stew. Photo by Vanda Lewis

Remember that you can always substitute species. Go to the market to buy fresh fish that is in season, not a particular species. And use your favorite seasonings.

  • 1 pound each of two species of firm fish, skinless and cut in 2-inch pieces
  • 3 dozen littleneck or cherrystone clams, in shells
  • 1/4 cup olive oil
  • 1 cup thinly sliced onion
  • 1/2 teaspoon pressed garlic
  • 3/4 cup sliced celery
  • 1/2 cup diced carrot
  • 2 tablespoons coarsely chopped fresh parsley
  • one 8-ounce can tomato sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil leaves
  • 1/2 cup dry white wine

Heat olive oil in large skillet over medium heat. Add onion, garlic, celery, carrot and parsley and sauté lightly. Add tomato sauce, salt, pepper and basil.

Lightly season fish with salt and pepper, then place on top of vegetables. Cover pan and simmer for 5 minutes. Add clams hinge side down. Cover and simmer 10 minutes. Pour wine over fish and blend with sauce, leaving the fish and clams on top. Turn heat up and cook, basting occasionally, until fish is done and clams are open, about 8 to 10 minutes. (If fish is done and most of the clams are open, place them in serving bowls and return unopened clams in the pan until they open.) Discard any clams that do not open. Serves 10 to 12.

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

Contributed by Joyce Taylor

Shrimp Bisque

another fresh seafood idea

Shrimp Bisque. Photo by Vanda Lewis

Made ahead, these seafood hits make the perfect solution for entertaining large groups of family or friends. And soups can be especially healthful because all the nutrients are reserved in the liquid.

  • 2 pounds shrimp, unshelled
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 4 tablespoons margarine or butter
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 teaspoon paprika
  • 2 cups milk
  • 2 cups light cream
  • 1/4 cup finely chopped fresh parsley

Boil shrimp, peel and puree in food processor. In medium saucepan, melt margarine. Add onion and celery and cook until tender. Blend in flour, salt, pepper and paprika. Add milk slowly and cook, stirring constantly, until mixture begins to thicken. Add cream and continue to cook until thick, about 20 minutes. Add shrimp and heat. Garnish with chopped parsley. Serves 8 to 10.

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

Contributed by Joyce Taylor

Baked Stuffed Clams

another fresh seafood idea

Baked Stuffed Clams. Photo by Vanda Lewis

Baked Stuffed Clams. Photo by Vanda Lewis

Markets classify hard clams by size. The smallest, under 2 inches, is called the littleneck, after Little Neck Bay on Long Island, where they were once plentiful. Cherrystones are 2 to 3 inches and are named after Cherrystone Creek in Virginia. Topnecks are 3 to 3 1/2 inches. Any quahog larger than 3 1/2 inches is called a chowder clam.

  • 2 cups coarsely chopped clams
  • 3/4 cup clam liquor
  • 2 cups fresh bread crumbs
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon pressed garlic
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 cup dry white wine
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • rock salt

Scrub clams thoroughly under cold, running water. Open clams, reserving 3/4 cup of clam liquor. Discard top shell. Chop clams.

In medium bowl, combine clam liquor, crumbs, Parmesan, parsley, garlic, oregano, thyme, basil, wine, pepper and olive oil.

Place clams on the half shell in a bed of rock salt in cooking pan. Top each with crumb mixture. Bake at 450 F until browned and clams are done, about 10 to 15 minutes. Serves 6 to 8.

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

Contributed by Joyce Taylor