Category Archives: Another Fresh Seafood Idea

Fresh Smoked Bluefish Salad with Almonds

another fresh seafood idea

bluefishsalad

  • 2 cups smoked bluefish
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 cup finely chopped celery
  • 1/4 cup thinly sliced green onions, including tops
  • 1/3 cup slivered almonds
  • 1 tablespoon fresh lemon juice
  • salt to taste
  • 1/4 teaspoon freshly ground white pepper
  • lettuce leaves
  • tomato wedges

Poach fish in lightly salted water. Remove from water and flake with fork.

Place mayonnaise in medium bowl. Stir in mustard. Add celery, onions, almonds, lemon juice, salt and pepper. Gently blend in flaked fish, being careful not to break flakes apart.

Chill well, overnight if possible. Serve on lettuce. Garnish with tomato wedges.

Contributed by: Joyce Taylor

Pan-Fried Lemon Bluefish

another fresh seafood idea

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  • 1 pound bluefish fillets, cut into serving-size pieces
  • 1 egg, beaten
  • 1 tablespoon milk
  • 1 tablespoon fresh lemon juice
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon salt  
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon zest
  • 2 tablespoons vegetable oil
  • 2 tablespoons margarine or butter
  • 1 tablespoon minced fresh parsley
  • halved lemon slices (optional)

Cut all dark meat from fillets.

In a shallow dish, combine egg, milk and lemon juice. In another shallow dish, combine cornmeal, salt, cayenne and lemon zest.

Dip fillets in egg mixture, then dredge in cornmeal mix.

Heat oil in skillet and add butter. Cook fillets until golden brown and done on one side, about 5 to 6 minutes. Turn and repeat on other side. Drain on paper towels. Sprinkle with parsley. Garnish with lemon slices.

Contributed by: Joyce Taylor

Fresh Bluefish Corn Chowder

another fresh seafood idea

cornchowder

  • 1 pound bluefish fillets, cut into 1-inch pieces
  • 3 tablespoons margarine or butter
  • 1/2 cup minced onion
  • 1/2 cup minced celery
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/8 teaspoon cayenne pepper
  • 2 cups milk
  • 1 14 1/2-ounce can cream-style corn
  • paprika

Melt margarine in medium saucepan. Add onion and celery and sauté lightly. Blend in flour, salt, pepper and cayenne. Add milk slowly, stirring constantly, until slightly thickened. Blend in corn and heat. Add fish and cook until done, about 10 minutes.

Place in bowls. Sprinkle with paprika.

Contributed by: Joyce Taylor

Fancy Fish Spread

another fresh seafood idea

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Flaked fish can be frozen for up to three months. Just measure the amount you will need for recipes and freeze in airtight pouches. Enhance the flavor and improve the quality by adding a small amount of the cooking broth (about 1/2 cup per 1 1/2 cups flakes) to each package.

  • 2 cups flaked fish
  • 8 ounces cream cheese, softened
  • 2 tablespoons grated onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 teaspoon prepared horseradish
  • 1 tablespoon fresh lemon juice
  • paprika
  • assorted crackers

Place softened cream cheese in medium bowl. Add onion, garlic, milk, salt, pepper, horseradish and lemon juice. Blend well. Gently stir in fish. Place in 8-inch pie pan. Sprinkle with paprika.

Bake at 350 F for 15 minutes or until bubbly. Serve with assorted crackers.

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

Contributed by Joyce Taylor

 

 

Fish and Shrimp Casserole

another fresh seafood idea

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Today homemade flaked fish using fresh fillets or shellfish provides a versatile alternative to the popular canned fish we buy. Delicious appetizers, salads, sandwiches, fish cakes and casseroles can be easily prepared with fresh fish flakes. And they can be used in any recipe that calls for canned fish.

  • 1 cup flaked fish
  • 1/2 pound cooked small shrimp
  • 1/4 cup margarine or butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 teaspoon salt
  • 2/3 cup sliced fresh mushrooms
  • 3/4 teaspoon finely chopped green pepper
  • 1/4 cup chopped green onion, including tops
  • 1/4 cup chopped black olives
  • 3/4 teaspoon chopped pimento
  • 1 teaspoon Worcestershire sauce
  • 2 cups freshly grated mild cheddar cheese

Melt margarine in medium saucepan over medium heat. Blend in flour. Stirring constantly, add milk gradually and continue until sauce is smooth and thick. Add salt, mushrooms, green pepper, onion, olives, pimento and Worcestershire. Mix well. Gently stir in flaked fish, shrimp and 1/3 cup of cheese. Continue cooking over low heat until cheese is melted.

Place in greased, medium shallow casserole. Sprinkle top with remaining cheese. Bake at 350F for 20 to 25 minutes, or until bubbly and cheese is melted. Serves 4 to 6.

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

Contributed by Joyce Taylor

Stir-Fried Noodles with Shrimp

another fresh seafood idea

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Most of our pasta recipes almost make a meal in themselves. Just add a crisp vegetable salad, and enjoy a little taste of Italy.

  • 3/4 pound medium shrimp, peeled
  • 4 ounces thin egg noodles
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 cup Chinese (or green) cabbage, cut in thin strips
  • 1/2 cup thinly sliced carrots
  • 1 1/4 cup bean sprouts
  • 1 cup thinly sliced green onion, including tops
  • 2 1/2 tablespoons soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Cook noodles according to package directions. Drain and set aside.

Heat oil in wok or heavy large skillet over medium heat. Add green onion and stir 1 minute. Add shrimp and garlic and stir 2 minutes. Add cabbage and carrots and stir 4 minutes. Add bean sprouts and stir 3 minutes. Add noodles, soy sauce, salt and pepper and stir until noodles are heated. Serves 2 to 3.

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

Contributed by Joyce Taylor

Carolina Fish Stew

another fresh seafood idea

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Seafood provides one of the highest-quality sources of protein on the market. An average 3.5-ounce serving of yellowfin tuna, for example, contains 23.8 grams of protein — more than half the daily requirement for women (44) and close to half for men (56). Seafood also contains less connective tissue, which makes it easier to digest than other protein meats.

  • 2 pounds firm fish, cut into 1-inch squares
  • 4 slices bacon
  • 1 cup chopped onion
  • 1 quart boiling water
  • 1 14 1/2-ounce can diced tomatoes, undrained
  • 2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 2 whole dried red pepper pods
  • 1 1/2 cups diced potatoes

In large saucepan, cook bacon over medium heat. Remove bacon and set aside. Remove all but 3 tablespoons bacon fat from pan. Add onion and sauté until tender. Add water, tomatoes, salt, thyme, marjoram and pepper. Bring to boil. Add potatoes and cook until about half done, about 15 to 20 minutes. Add fish. Lower heat and cook until fish flakes easily with a fork, about 10 to 15 minutes. Do not allow to boil. Place in soup bowls. Crumble bacon and sprinkle over top just before serving. Serves 8 to 10.

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

Contributed by Joyce Taylor