Category Archives: Another Fresh Seafood Idea

Creole Sautéed Mahi-Mahi

another fresh seafood idea

Creole Sautéed Mahi-Mahi. Photo by Vanda Lewis

Creole Sautéed Mahi-Mahi. Photo by Vanda Lewis

Centuries ago, early French and Spanish flavors blended. Later the English brought their style. And African-Americans came to infuse the flavors of Africa as well. Legendary Cajun and Creole cooking associated with Louisiana was inspired and enhanced by Native Americans and African-Americans.

  • 2 medium mahi-mahi fillets (about 1 ½ pounds total)
  • 2 ½ tablespoons minced green onion
  • 4 tablespoons vegetable oil
  • 4 tablespoons margarine or butter

Prepare Creole Sseasoning. Cut fillets into serving-size pieces. Sprinkle green onion and Creole Seasoning over them.

Heat oil in large skillet over medium heat. Add margarine and heat. Place fish in pan, seasoning side up, and sauté until golden brown, about 6 minutes, longer if pieces are thick. Turn and repeat on other side. Cook until golden brown and fish flakes easily with a fork, about 6 minutes more. Serve seasoning side up. Serves 6 to 8.

Creole Seasoning

  • 1 teaspoon pressed garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil

In small bowl combine garlic, salt, cayenne, pepper, thyme, oregano and basil.

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

Contributed by Joyce Taylor

Grilled Marinated Tuna with Herb Butter

another fresh seafood idea

Grilled Marinated Tuna with Herb Butter. Photo by Vanda Lewis

Grilled Marinated Tuna with Herb Butter. Photo by Vanda Lewis

If you plan to use the marinade for basting, reserve some before placing the seafood in it. Never baste cooked fish or shellfish with marinade that has been used on raw seafood. The food can become contaminated with harmful bacteria.

  • 8 tuna steaks
  • 1/2 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced

Prepare Herb Butter and set aside.

In small bowl, combine oil, soy sauce, lemon juice, zest and garlic. Blend well.

Place steaks in single layer in shallow baking dish. Pour marinade over them, reserving 1/3 cup. Marinate in refrigerator about 45 minutes, turning occasionally.

Drain fish. Discard used marinade. Place steaks in well-greased hinged grill. Cook about 4 inches from heat until done on one side, about 6 to 8 minutes. Baste with reserved marinade and turn. Cook on other side until done, about 6 to 8 minutes. Spread with Herb Butter. Serves 8.

Herb Butter

  • 3/4 cup margarine or butter, softened
  • 2 tablespoons minced green onion
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh tarragon
  • 1 teaspoon Dijon mustard

In small bowl, combine margarine, green onion, parsley, tarragon and mustard. Set aside for flavors to blend. Serve over tuna steaks.

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

Contributed by Joyce Taylor

Sautéed Soft Crabs with Fresh Lime

another fresh seafood idea

Sauteed Soft Crabs with Fresh Lime. Photo by Vanda Lewis

Sautéed Soft Crabs with Fresh Lime. Photo by Vanda Lewis

Soft crabs come live and fresh-frozen. If you purchase them live, often the dealer will clean them for you. Or you can quickly and easily dress them yourself.

  • 8 soft-shell crabs
  • 1 cup flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 tablespoons margarine or butter
  • 8 tablespoons fresh lime juice

Combine flour, paprika, salt and pepper in shallow dish. Lightly coat crabs and shake off excess.

Melt margarine in large skillet over medium heat. Place crabs upside down in pan and sauté until golden brown, about 4 to 5 minutes. Turn and repeat on other side. Remove to warm serving platter. Add lime juice to skillet. Scrape up pan deposits and mix well. Remove from heat immediately. Pour over crabs. Serves 4.

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

Contributed by Joyce Taylor

 

Broiled Shrimp with Fresh Parsley

another fresh seafood idea

Broiled Shrimp with Fresh Parsley. Photo by Vanda Lewis

Broiled Shrimp with Fresh Parsley. Photo by Vanda Lewis

Before broiling, fillets, steaks, shellfish and kabobs should be lightly oiled with margarine, butter, vegetable or olive oil.

  • 1 pound medium or large shrimp
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup snipped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon Tabasco sauce

Peel shrimp, leaving on tail section. In shallow dish, combine soy sauce, oil, lemon juice, parsley, salt, pepper and Tabasco. Place shrimp in mixture and marinate in refrigerator 15 minutes.

Broil about 4 inches from heat until done, about 5 to 6 minutes, turning once. Serves 3 to 4.

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

Contributed by Joyce Taylor

Baked Soft-Shell Crabs

another fresh seafood idea

Baked Soft-Shell Crabs. Photo by Vanda Lewis

Baked Soft-Shell Crabs. Photo by Vanda Lewis

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

  • 12 soft-shell crabs
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 3/4 cup flour
  • 3/4 cup dry bread crumbs
  • 4 tablespoons margarine or butter

Combine eggs, milk, salt, pepper and paprika in shallow dish. Combine flour and crumbs in another shallow dish. Dip crabs in egg mixture, then in flour mixture. Place in lightly greased baking pan. Dot with margarine. Bake at 400 F until crabs are browned and tender, about 10 to 12 minutes. Serves 6.

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

Contributed by Joyce Taylor

Deviled Clams

another fresh seafood idea

Deviled Clams. Photo by Vanda Lewis

Deviled Clams. Photo by Vanda Lewis

Southern seafood cooking developed naturally. A diversity of waters —  bayous, bays, streams, sounds and the Atlantic Ocean —  produced a diversity of foods such as finfish, oysters, blue crabs,  shrimp, clams and scallops. Over time, a diversity of cuisines followed.

  • 2 cups finely chopped clams
  • 1/2 cup clam liquor
  • 4 tablespoons margarine or butter
  • 2 tablespoons minced onion
  • 2 tablespoons minced green pepper
  • 2 tablespoons minced celery leaves
  • 1/4 cup chopped celery
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon prepared mustard
  • 3/4 cup fresh cracker crumbs

Place clams and liquor in medium saucepan and simmer 5 minutes. Melt margarine in small saucepan over medium heat. Add onion, green pepper, celery leaves, celery, pepper and mustard. Cook until vegetables are tender. Add to clam mixture. Stir in crumbs and mix well. Place in individual serving cups or imitation shells. Bake at 350 F for 20 minutes or until crumbs are nicely browned and mixture is bubbly. Serves 6 to 8.

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

Contributed by Joyce Taylor

 

Golden-Fried Soft-Shell Crabs

another fresh seafood idea

Golden-Fried Soft-Shell Crabs. Photo by Vanda Lewis

Golden-Fried Soft-Shell Crabs. Photo by Vanda Lewis

No matter where you live, you can cook and enjoy soft crabs in a variety of ways. They taste absolutely delicious sautéed, baked, broiled and grilled. For additional flavors, serve them stuffed or with sauces.

  • 6  soft-shell crabs
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • salt
  • freshly ground black pepper
  • flour
  • 1 egg, beaten
  • 2/3 cup fresh bread crumbs
  • oil for frying

Combine lemon juice and soy sauce. Brush on crabs. Season with salt and pepper. Refrigerate for 1 hour.

Roll crabs in flour, dip in egg and coat lightly with crumbs. Deep-fry at 375 F until crisp and golden brown, about 4 to 5 minutes. Serve with tartar sauce. Serves 3.

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

Contributed by Joyce Taylor