Category Archives: Another Fresh Seafood Idea

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

Grilled Soft-Shell Crabs

another fresh seafood idea

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Our soft-crab g_soft_crabrecipes are simple and easy to prepare. Cooking times are for average-size crabs. Adjust time for smaller or larger crabs.

The soft-shell crab is low in calories, fat and cholesterol.

  • 12 soft-shell crabs
  • ½ cup vegetable oil
  • ½ cup chopped fresh parsley
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon nutmeg
  • 3 tablespoons soy sauce
  • ¼ teaspoon Tabasco sauce

In small bowl, combine oil, parsley, lemon juice, nutmeg, soy sauce and Tabasco. Brush both sides of crabs with sauce. Place upside down on grill about 4 inches over moderately hot coals. Cook until lightly browned, about 5 to 6 minutes. Turn and repeat on other side. Serves 6.

 

Crab Soup Deluxe

another fresh seafood idea

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crab-soup-deluxeSeafood soups — such as stews, chowders and bisques — offer a variety of delicious meals. They can look elegant, too, as many recipes call for ingredients such as clams in the shell, soft or hard crabs, or shrimp in the shell.

  • 1 pound lump crabmeat
  • 3 tablespoons margarine or butter
  • 2 1/2 cups chopped onion
  • 1/2 teaspoon pressed garlic
  • 3 14 1/2 ounce cans chopped tomatoes, undrained
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon Tabasco sauce
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon fresh lemon juice
  • zest of 1 lemon
  • 1 tablespoon finely chopped fresh parsley

Remove any shell or cartilage from crabmeat.

Melt margarine in large saucepan over medium heat. Sauté onion and garlic until tender but not brown. Add tomatoes, salt, pepper, Tabasco, marjoram, thyme, lemon juice, and lemon zest. Bring to boil. Reduce heat and simmer 30 minutes until flavors are mingled and tomato liquid is reduced. Add parsley and crabmeat. Heat thoroughly, but do not overcook crabmeat. Serve immediately. Serves 8 to 10.

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

Contributed by Joyce Taylor

 

Steamed Snapper Fillets and Cilantro and White Wine Sauce

another fresh seafood idea

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Steaming offers one of the best snapperpreparation methods for accenting the natural taste of seafood. The delicate textures and pure flavors are enhanced because the seafood cooks in its own liquid.

Steaming fish and shellfish is easy. In steaming, food cooks over liquid. And any seafood can be steamed — fillets, steaks, dressed fish and shellfish in the shell or shucked.

  • 6 medium snapper fillets
  • Salt
  • freshly ground white pepper
  • 1 cup chopped fresh cilantro

Prepare White Wine Sauce and keep warm.

Cut fillets into halves. Sprinkle with salt, pepper and cilantro. Place in one layer on oiled steamer rack above boiling water. Steam for about 10 minutes, or until fish flakes easily with a fork. Serve with White Wine Sauce. Serves 12.

White Wine Sauce

  • 1 2/3 cups dry white wine
  • 1 tablespoon chopped green onion
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons margarine or butter
  • 3 tablespoons flour
  • 2/3 cup chicken broth
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground white pepper

Heat 2/3 cup wine in small saucepan over medium heat. Add onion and parsley and simmer until reduced by half.

Meanwhile, melt margarine in small saucepan over medium heat. Add flour and stir until smooth. Slowly add broth and remaining 1 cup wine, stirring to blend. Cook over low heat, stirring until sauce is smooth and thick.

Strain onion and parsley mix. Add liquid to sauce and mix well. Add cream gradually, stirring constantly. Add salt and pepper. Simmer, continuing to stir, until sauce is desired consistency. Spoon over steamed fillets.

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

Contributed by Joyce Taylor

Shrimp Curry

another fresh seafood idea

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When shopping for shrimp, look for those that are firm and not slippery. Beware shrimp_curry of shrimp that are bright pink or red. They have a “cooked” appearance due to not being properly iced.

  • 1 1/2 pounds cooked small shrimp, peeled
  • 4 tablespoons margarine or butter
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons pressed garlic
  • 7 tablespoons flour
  • 3 tablespoons curry powder (or more to taste)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 14 1/2-ounce can chicken broth
  • 1 cup light cream
  • 2 tablespoons fresh lemon juice
  • cooked rice

Prepare rice according to package directions.

In large saucepan, melt margarine over medium heat. Sauté onion and garlic until tender. Stir in flour, curry powder, ginger and salt. Add chicken broth and blend. Stir in cream and cook until thickened, stirring constantly. Add shrimp and lemon juice. Continue cooking until shrimp are heated. Do not allow to boil. Serve over hot rice. Service 6.

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

Contributed by Joyce Taylor