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

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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

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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.

Seafood Sightings: November 5, 2014

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Recipes this week are all about oysters. Enjoy!

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.