Category Archives: Another Fresh Seafood Idea

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

Steamed Clams in Wine Broth

another fresh seafood idea

Steamed Clams in Wine Broth. Photo by Vanda Lewis

Steamed Clams in Wine Broth. Photo by Vanda Lewis

Clams can be steamed over water, wine or fish stock with added herbs, butter, garlic or other ingredients. When the clams are done, serve the liquid as a dipping sauce.

  • 4 pounds cherrystone or littleneck clams
  • 6 tablespoons margarine or butter, melted
  • 3/4 cup dry white wine
  • 3/4 cup water
  • 1 1/2 tablespoons chopped fresh parsley
  • 1/4 teaspoon Tabasco sauce

Discard any clams that are open or do not open when tapped. Under cold, running water, scrub clams thoroughly with a stiff brush.

Bring margarine, wine, water, parsley and Tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do no open.

Divide clams into 3 or 4 serving bowls. Ladle broth over them. Serves 4.

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

Contributed by Joyce Taylor

Red Snapper with Bacon-Mushroom Stuffing

another fresh seafood idea

Red Snapper with Mushroom Bacon Stuffing. Photo by Vanda Lewis

Red Snapper with Bacon-Mushroom Stuffing. Photo by Vanda Lewis

Most recipes for stuffed fish call for whole fish. We tried a number of these. Although they were delicious, we always heard the same complaints. Cutting through the backbone is difficult, especially if the fish is large, and the servings usually look unappealing. Bones in most stuffed fish create an even bigger nuisance.

Because of these problems, we used only skinless, boneless fillets. You can still use the stuffing recipes with whole fish if you prefer.

  • 6 medium skinless snapper fillets
  • ½ pound small shrimp, coarsely chopped
  • 6 slices bacon, diced
  • ½ cup sliced fresh mushrooms
  • 2 cups soft bread cubes
  • 1 tablespoon minced onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon sage
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 3 tablespoons margarine or butter, melted

In large skillet, cook bacon over medium heat until crisp, then remove from skillet. Sauté mushrooms in bacon drippings until lightly browned. Remove from heat. Add shrimp, bacon, bread cubes, onion, juice, parsley, sage, salt, pepper and egg. Mix well.

Place 3 fillets in lightly greased baking pan, flesh side up. Spread with stuffing. Place other fillets on top, flesh side down. Brush with melted margarine. Salt lightly. Bake at 450 F until fish flakes easily with a fork, about 20 to 30 minutes. Sprinkle with paprika about 5 minutes before cooking time is up. Cut into halves. Serves 12.

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

Contributed by Joyce Taylor

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