Category Archives: Another Fresh Seafood Idea

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.

Deluxe Deviled Crab

another fresh seafood idea

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Note: If you don’t care for cayenne pepper, cut measurement in half to reduce the spiciness of this dish.

These days, only a few seafood cookbooks list casseroles as a category. This may be because casseroles have become the “poor child” of food preparations, dlx_dev_crab_143something to be prepared by those with few talents and little culinary taste. Not so! We know seafood casseroles to be an exciting way to prepare seafood. By combining fresh fish or shellfish with cheeses, pungent herbs and fresh vegetables, we find the flavors always to be elegant and the meal — delicious.

  • 1 pound backfin crabmeat
  • 1 cup fresh cracker crumbs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup minced onion
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1/4 cup chopped fresh parsley
  • 1/3 cup margarine or butter, melted
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fresh cracker crumbs
  • 2 tablespoons margarine or butter, melted

Remove any shell or cartilage from crabmeat. In large bowl, mix 1 cup cracker crumbs, lemon juice, Worcestershire, onion, Tabasco, cayenne, mustard, parsley, margarine, milk, salt and pepper. Gently mix in crabmeat. Place in lightly greased 1-quart casserole. Combine crumbs and 2 tablespoons melted margarine. Spread over top of crab mixture. Bake at 375 F for 20 to 25 minutes or until lightly browned and bubbly. Serves 6.

Individual Shrimp Casseroles

another fresh seafood idea

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Use smaller shrimp for casseroles, salads, sandwiches and in spreads and dips. Medium shrimp make good additions in soups and some entrees such as shrimpshrimp-individual creole. They also can be steamed or grilled. Use large shrimp for grilling, steaming and other entrees where size matters.

Fresh shrimp smell like sea water. There should be no off-odors, mustiness or chemical smells. Occasionally shrimp will smell and taste like iodine. This is not related to spoilage and is not harmful, but makes them unacceptable for eating. Certain organisms on which shrimp sometimes feed can cause this iodine effect.  If you buy shrimp that smell this way, return them to your market for a refund or replacement.

  • 1 pound cooked small shrimp, peeled
  • 1/4 cup margarine or butter
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/16 teaspoon cayenne pepper
  • 3/4 cup milk
  • 1/2 cup freshly grated Parmesan cheese
  • paprika

Cook shrimp in salted or seasoned water.

Melt margarine in medium saucepan over medium heat. Sauté mushrooms until tender. Blend in flour, salt, mustard and cayenne. Add milk gradually and cook until thick, stirring constantly. Stir in shrimp. Place in 4 greased individual shells or ramekins. Sprinkle with Parmesan and paprika. Bake at 400 F for 10 minutes, or until cheese is lightly browned. Serves 3 to 4.

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

Contributed by Joyce Taylor

Clam Dip

another fresh seafood idea

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We’ve found that some of the simplest appetizers taste best. Simplicity also shortens preparation time. And many of the recipes, such as cold spreads and clam_dipdips, can be prepared ahead of time. In fact, they often taste better when made a day before serving.

  • 1 cup cooked clams, minced, liquid reserved
  • 6 ounces cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons grated onion
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 1 teaspoon minced fresh parsley

Blend together cream cheese, lemon juice, onion, Worcestershire, Tabasco, salt and parsley. Add clams and mix well. Add reserved liquid until desired consistency is reached. Chill thoroughly. Serve with assorted crackers and chips. Makes about 2 cups.

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

Contributed by Joyce Taylor

Boiled Hard Crabs

another fresh seafood idea

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If you are going to boiled_crabsserve boiled or steamed hard crabs, a coastal favorite, you can dress them before or after cooking. It’s a matter of personal preference.

To learn how to dress hard crabs, visit: marinersmenu.org/2012/06/12/transporting-and-dressing-live-crabs.

  • 3 dozen live blue crabs
  • 6 quarts water
  • Old Bay Seafood Seasoning (or other)
  • salt

Season and salt water according to seasoning package directions. Bring to rolling boil. Place crabs in water. Cover and boil until crabs reach an internal temperature of 158 F and remain there for at least 1 minute, about 15 minutes. Serves 3 to 4.

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

Contributed by Joyce Taylor

 

Marinated Grilled Shrimp

another fresh seafood idea

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Marinades are flavored liquids that enhance or add flavor to foods. They usuallygrilled-shrimp-171 contain an acidic liquid such as citrus juice, vinegar or soy sauce, along with seasonings. Marinades add variety to seafood. Although the distinctive flavors of fish and shellfish are always delicious when prepared simply, occasionally we like to vary them. However, marinades should be used to enhance the true flavor, not to mask or overcome it. Any seafood can be marinated, but fish, shrimp and scallops are the most popular choice.

  • 1 pound large shrimp, peeled
  • 1/4 cup pineapple juice
  • 1/2 teaspoon fresh lemon juice
  • 1 1/2 teaspoon soy sauce
  • 1/4 teaspoon pressed garlic
  • 1/8 teaspoon freshly ground black pepper

In medium, nonreactive bowl, combine pineapple juice, lemon juice, soy sauce, garlic and pepper. Reserve 2 tablespoons marinade. Add shrimp. Marinate in refrigerator for 20 minutes, stirring occasionally. Remove from marinade.

Thread shrimp on skewers. Grill or broil about 4 inches from heat until golden on one side, about 4 to 5 minutes. Brush with remaining marinade. Turn and repeat on other side. Serves 3 to 4.

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

Contributed by Joyce Taylor

 

Grilled Tuna with Lemon Mayonnaise

another fresh seafood idea

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Seafood tastes great when cooked on a grill, whether charcoal or gas. Gas is more convenient, and the fire will always be about the same temperature as the grilled_tuna_lemon_mayosetting. But gas grills don’t sear or brown as well as charcoal. Charcoal has the advantage of adding smoke and wood flavor, too, even though you have to light the fire and keep it going.

You can baste seafood with oil or melted butter or margarine when grilling. Some people use a favorite salad dressing or mayonnaise. Remember that oily fish such as salmon and mackerel retain moisture and need little or no basting.

  • 4 tuna steaks, about 1 inch thick
  • 1/4 cup vegetable oil
  • salt
  • freshly ground black pepper

Prepare Lemon Mayonnaise and set aside.

Brush steaks with oil and sprinkle with salt and pepper. Grill about 4 inches from coals until done on one side, about 6 to 7 minutes. Turn and repeat on other side. Spread with Lemon Mayonnaise. Serves 4.

Lemon Mayonnaise

  • 1 cup mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 3 tablespoons lemon zest

In small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend. Serve over cooked steaks.

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

Contributed by Joyce Taylor