Category Archives: Another Fresh Seafood Idea

Another Fresh Seafood Idea

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Broiling is a simple, quick way to bring out the true flavor and texture of fresh fish. It’s so easy to brush a fillet with melted margarine or butter, sprinkle it lightly with salt and freshly ground pepper, and slide it under the broiler for a few minutes.

• 4 medium snapper fillets
• 2 tablespoons margarine or butter, melted
• salt
• freshly ground black pepper

Brush fillets with margarine. Lightly salt and pepper. Broil about 4 inches from heat until fish flakes with a fork, about 10 minutes. Serves 6 to 8.

While fish is cooking, prepare Cooked Hollandaise Sauce.

Cooked Hollandaise Sauce

• 3 egg yolks
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1/2 cup firm cold butter, cut into eighths
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 1/16 teaspoon cayenne pepper

In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, one piece at a time, until melted and sauce is thickened. Stir in salt, paprika and cayenne. Remove from heat. Pour over cooked fish. Makes about 3/4 cup.

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

Contributed by Joyce Taylor

Another fresh Seafood Idea

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Almost any fish can be poached, but those that flake into small pieces, such as snapper and trout, work best. And lean fish such as flounder and grouper cook better this way than fatty fish such as mackerel, which have a strong flavor.

• 6 small snapper fillets
• 6 cups water
• 2 cups dry white wine
• 1 large onion, sliced
• 2 carrots, sliced
• 4 celery stalks, with leaves, sliced
• 3 sprigs fresh parsley
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 1 teaspoon black peppercorns, crushed

Prepare Dill Butter and set aside.

Combine poaching ingredients in fish poacher or large, shallow pan. Bring to boil. Partially cover, reduce heat and simmer for 20 to 30 minutes.

Gently place fish in poaching liquid. Cook, uncovered, until fish flakes easily when tested with a fork, about 10 minutes. Carefully remove to serving platter. Serves 6.

Dill Butter

• 1 stick butter or margarine, softened
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1 teaspoon fresh lemon juice
• 4 tablespoons minced, fresh dill

Place margarine in small bowl. Add garlic, salt, pepper and lemon juice and blend well. Gently stir in dill. Spread on hot fish.

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

Contributed by Joyce Taylor