Seafood Sightings: November 4, 2016

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Check out tasty recipes for shrimp, oysters and fish. Enjoy!

Seafood Sightings: October 27, 2016

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This week’s Throwback Thursday features oyster recipes from Mariner’s Menu. Enjoy!

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

Seafood Sightings: October 20, 2016

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This week’s round up includes oysters, scallops, shrimp and clams. Enjoy!

  • Taste of Southern shares step-by-step directions for clam chowder.

Seafood Sightings: October 13, 2016

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Start out the upcoming oyster season with one of these wonderful recipes. Who knows you may find a new favorite!

 

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

Seafood Sightings: October 6, 2016

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Try recipes for shrimp stir-fry, skillet clambake, crab casserole and fried fish.