Category Archives: Another Fresh Seafood Idea

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

Fish Chowder

another fresh seafood idea

Fish Chowder. Photo by Vanda Lewis

Fish Chowder. Photo by Vanda Lewis

Use your favorite firm fish for this satisfying chowder recipe, pair it with hot cornbread.

  • 1 pound skinless firm fish fillets, cut into 1-inch pieces
  • 3 strips bacon
  • ½ cup chopped onion
  • 2 cups hot water
  • 1 cup diced potatoes
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups milk
  • 2 tablespoons finely chopped fresh parsley

Fry bacon over medium heat until crisp. Remove, crumble and set aside. Put 1 tablespoon bacon drippings in large saucepan, discarding the rest. Add onion and cook over medium heat until slightly brown. Add water, potatoes, salt and pepper; cook until potatoes are partially tender, about 10 minutes. Add fish and cook until potatoes are done and fish can be flaked easily with a fork, about 10 minutes. Add milk and heat. Do not boil. Place in serving bowls. Sprinkle with bacon and parsley. Serves 4 to 6.

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

Contributed by Joyce Taylor

Citrus-Marinated Fillets

another fresh seafood idea

Citrus-Marinated Fillets. Photo by Vanda Lewis

Citrus-Marinated Fillets. Photo by Vanda Lewis

Marinating times vary with foods. Because seafood is more tender than other meats, it requires less marinating time, usually about 15 to 30 minutes. If left longer, the seafood begins to appear “cooked” from the acidity of the marinade. Not only is the texture changed, but the flavor of the marinade becomes too intense.

  • 4 medium snapper fillets
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons vegetable oil
  • 4 teaspoons fresh rosemary, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper

Combine orange juice, lemon juice, lime juice, oil, rosemary, salt and pepper in small nonreactive bowl. Place fish in baking dish and pour marinade over. Marinate in refrigerator 20 minutes, turning once.

Remove fish from marinade and place on lightly greased broiler pan. Broil about 4 inches from heat source for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Cut into halves. Serves 8.

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

Contributed by Joyce Taylor

Shrimp Creole

another fresh seafood idea

Shrimp Creole. Photo by Vanda Lewis

Shrimp Creole. Photo by Vanda Lewis

Ask most people to name their favorite seafood, and chances are they’ll answer “shrimp.” This tasty crustacean is the most popular seafood in the nation.

  • 1 pound small shrimp (or larger, cut in pieces)
  • 1/8 cup olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped green onion, including tops
  • 1/2 cup chopped celery
  • 2 teaspoons finely chopped garlic
  • 1 14 1/2-ounce can chopped tomatoes, undrained
  • 1 cup fish or chicken broth
  • 2 tablespoons red wine
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme leaves
  • 2 tablespoons flour mixed with 1/4 cup water
  • 1 cup uncooked rice

Heat oil in large saucepan over medium heat. Sauté onion, green onion, celery and garlic. Add tomatoes, broth, wine, salt, bay leaf, black pepper, cayenne and thyme. Bring to boil. Cover, reduce heat and simmer 30 minutes. Slowly stir in flour mixture to thicken. Continue to simmer for another 10 minutes.

Meanwhile, cook rice according to package directions.

Add shrimp to sauce and simmer until they are done, about 10 minutes. Remove bay leaf. Serve over cooked rice. Serves 6.

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

Contributed by Joyce Taylor

Shrimp Salad

another fresh seafood idea

Shrimp Salad. Photo by Vanda Lewis

Shrimp Salad. Photo by Vanda Lewis

Remember to handle seafood gently. Be careful not to overcook it. And always modify recipes so that they suit your preferences.

  • 1 pound cooked small shrimp, peeled, deveined and coarsely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chopped celery
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 2 hard-cooked eggs, diced
  • lettuce leaves

In medium bowl, combine mayonnaise, lemon juice, celery, Tabasco, salt and pepper. Gently stir in egg and shrimp. Mix thoroughly. Chill several hours or overnight. Serve on lettuce leaves. Garnish with tomato wedges. Serves 4.

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

Contributed by Joyce Taylor