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Crab Filo Appetizers

June 1, 2010 by  
Filed under Appetizer, Baked, Buffet, Dinner, Easy Seafood Recipes, fried, Lunch, New Seafood Recipe, Quick, Side Dish, Snack

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sfd6Crab Filo Appetizers – These oven baked, creamy, crab filo appetizers are succulently delicious. Light, flaky, filo is wrapped around a magical medley of cream, crab, and pan fried garlic, then oven baked to a golden brown.  A very quick and easy seafood recipe, that you can even have as a snack while watching a movie or the game!

Prep Time: 10-15 mins
Cook Time: 15-20 mins
Servings: 8
Main Ingredient: Crab
Difficulty Level: 1

Ingredients to make Crab Filo Appetizers

3 T Butter
2 Cloves garlic, minced
3 T Flour
1 c Whipping cream
1 lb Fresh crab meat
2 T Chopped chives
2 T Chopped parsley
Salt & pepper to taste
8 Filo sheets
1/2 c Unsalted butter

Directions to make Crab Filo Appetizers

Step 1:In 3 Tbls butter, saute garlic, and then stir in the flour and cook for about 1 minute. Add the cream and stir till thick. Stir in crab, chives, salt and pepper.
Step 2:Fold the filo sheets so they are 6inch x 6inch brushing each layer with melted butter. Put a big plop of the crab mixture in the center of each square, and fold into triangles. Seal and brush top with melted butter.
Step 3:Bake at 400~ for 15 to 20 minutes, until they look perfectly browned.

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Creamed Flounder Tarragon

May 15, 2010 by  
Filed under Buffet, Easy, Easy Seafood Recipes, Lunch, Main Course, Microwave, New Seafood Recipe, Supper

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sfd4Creamed Flounder Tarragon – This rich, creamy, tarragon flounder recipe is utterly divine. All done in the microwave, it is quick and easy, making it ideal for those in-a-hurry times. Slightly spiced, and extra creamy, this succulent seafood recipe for fork-tender flounder is a “Must Try”. 

Ingredients to make Creamed Flounder Tarragon

2 tb Butter or margarine
1/2 c Chopped onion
1/2 ts Dried tarragon leaves
8 oz Can sliced mushrooms
1 c Sour cream
2/3 c Light cream
1 1/2 ts Paprika
1 ts Salt
1 tb Flour
1/2 tb Dried parsley flakes
1 1/2 lb Flounder fillets

Directions to make Creamed Flounder Tarragon

Step 1:In a medium-sized, heat-resistant, non-metallic skillet. melt butter in Microwave Oven 30 seconds. Add chopped onion and heat, uncovered, in Microwave Oven 3 minutes, or until onion is soft.
Step 2:Add tarragon leaves and mushrooms to onions and heat. covered, in Microwave Oven 3 minutes.
Step 3:In a small bowl, combine sour cream, light cream, paprika. salt and flour. Add to onion-mushroom mixture. Heat, uncovered. 2 minutes in Microwave Oven. Stir. Heat, uncovered, an additional minute in Microwave Oven.
Step 4:In a buttered, 3-quart, heat-resistant, non-metallic baking dish, pour half of the mushroom sauce. Arrange fillets on top. Spoon remaining mushroom sauce over fish. Sprinkle with parsley flakes. 5. Heat, uncovered, in Microwave Oven 7 minutes, or until fish flakes easily with a fork.

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Quick and Easy Lemon Butter Flounder Fillets

February 9, 2010 by  
Filed under Buffet, Dinner, Easy, Easy Seafood Recipes, light, Lunch, Microwave, New Seafood Recipe, Sauce, Supper

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sfd1Quick and Easy Lemon Butter Flounder Fillets – This quick and easy recipe for flounder fillets has a splash of fresh citrus added in to the butter sauce. The healthy, quick fix, fillets are cooked in the microwave, making it the ideal in-a-hurry meal. The luscious lemon butter sauce has to be tasted to be believed, it is so good.

Prep Time: 5-10 mins
Cook Time: 7-10 mins
Servings: 4
Main Ingredient: Flounder Fillets
Difficulty Level: 1

Ingredients to make Quick and Easy Lemon Butter Flounder Fillets

1/2 c Butter or margarine, melted
2 T Cornstarch
3 T Lemon juice
1 T Chopped fresh parsley
2 lb Flounder fillets
Celery salt, to taste
Pepper, to taste

Directions to make Quick and Easy Lemon Butter Flounder Fillets

Step 1:Melt butter in a 12 x 7-inch, heat-resistant, non-metallic baking dish. Add coirnstarch, lemon juice and parsley. Stir to blend well.
Step 2:Dip each fillet in butter sauce. Arrange in baking dish with butter sauce side up.
Step 3:Sprinkle fillets with celery salt and pepper to taste. Cover loosely with clear plastic wrap and heat in Microwave Oven for 7 minutes or until fish flakes easily with a fork. Let stand covered for 2 minutes to finish cooking. Spoon sauce over each fillet

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Spicy Baked Shrimp

January 19, 2010 by  
Filed under Baked, Buffet, Dinner, Easy, Easy Seafood Recipes, Main Course, New Seafood Recipe, Sauce, Supper

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sfd2Spicy Baked Shrimp – This savory, south of the border, baked seafood recipe is another “Less Than 30 Minute Meal”. Definitely one for those who like a little heat, jumbo shrimp are oven baked in a homemade spiced butter sauce, that is simply sensational!

Prep Time: 10-15 mins
Cook Time: 20-25 mins
Main Ingredient: Shrimp
Difficulty Level: 1

Ingredients to make Spicy Baked Shrimp

1 c Butter or margarine, melted
3/4 c Lemon juice
3/4 c Worcestershire sauce
1 tb Salt
1 tb Coarsely ground pepper
1 ts Dried rosemary
1/8 ts Ground red pepper
1 tb Hot sauce
3 Garlic cloves, minced
2 1/2 lb Unpeeled large or jumbo shrimp
2 Lemons, thinly sliced
1 md Onion, thinly sliced
Fresh rosemary sprigs

Directions to make Spicy Baked Shrimp

Step 1:Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well.
Step 2:Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigsLayer shrimp, lemon slices, and onion slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs.

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Poached Haddock

January 12, 2010 by  
Filed under Boiled, Buffet, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Poached, Supper

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haddPoached Haddock – This pleasant, poached haddock, seafood recipe is one of the quickest and easiest you will ever find. Less than 20 minutes from prep to plate, for this light, healthy, haddock recipe. See fish suggestions for other fillets you can use, or mix and match.

Prep Time: 5-10 mins
Cook Time: 5-8 mins
Servings: 6
Main Ingredient: Haddock
Difficulty Level: 2

Ingredients to make Poached Haddock

1 cup water
1/2 cup onion, sliced thin
2 cups 2% low-fat milk
1/4 teaspoon sea salt
Pepper
4 ounces Haddock fillet (or other mild fish fillet)

SAUCE:
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup liquid from poaching fish
20 green grapes, optional

**Other Fish Suggestions: Cod, Halibut, Snapper

Directions to make Poached Haddock

Step 1:  In a large skillet, preferable stainless steel or enameled cast iron, bring the water and onion to a boil. Add the milk, salt, and pepper, and add the fish fillets. Reduce the heat and cook for 5 or 6 minutes. Turn off the heat and remove the fillets to a warm platter.
Step 2:  Over medium heat, reduce the poaching liquid by half.
Step 3:  Meanwhile, prepare the sauce. In a small saucepan, over medium heat, melt the butter. Add the flour and cook for a minute, while whisking, to cook the flour. Whisk in half the cup of poaching liquid. The sauce will thicken immediately.
Step 4:  Add the rest of the liquid and whisk well. Add green grapes and return the sauce to a quick boil.

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Tuna Mounds with Curry Mushroom Sauce

January 12, 2010 by  
Filed under Appetizer, Baked, Buffet, Easy, Easy Seafood Recipes, Lunch, New Seafood Recipe, Starter

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tunaaTuna Mounds with Curry Mushroom Sauce – This tasty tuna mounds with curry sauce recipe is as versatile as it is delicious. Made with convenient, economical, canned tuna, we shaped them mounds or cakes, smothered them in a homemade curry mushroom sauce, then oven baked them to a golden brown you are going  to absolutely love this tuna seafood recipe.

Prep Time: 10 mins
Cook Time: 45 mins
Main Ingredient: Tuna
Difficulty Level: 1

Ingredients to make Tuna Mounds with Curry Mushroom Sauce

1 sm Onion, minced
1/4 c Butter, melted or margarine
1/2 c Milk
2 7 oz cans Tuna flakes
3 c Bread crumbs, soft
2 Eggs, slightly beaten
1/4 ts Poultry seasoning
1/4 c Parsley flakes
1/2 ts Salt
1/4 ts Pepper
1 cn Mushroom soup, 10 oz
1/2 ts Curry powder
3 Olives, stuffed and sliced

Directions to make Tuna Mounds with Curry Mushroom Sauce

Step 1:  Saute onion in shortening until golden brown.
Step 2:  Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish.
Step 3:  Mix soup, curry powder and paprika. Pour around tuna mounds. Top each mound with olive slices. Bake uncovered for 45 minutes at 350 F.

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Curry Halibut Stroganoff

January 5, 2010 by  
Filed under Casserole, Dinner, Easy, Easy Seafood Recipes, Lunch, New Seafood Recipe, Pasta, Sauce, Supper

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sfdhalCurry Halibut Stroganoff – This very simple seafood stroganoff recipe, uses cooked halibut and a dash of curry to make it unique. Combined with a super creamy blend of yogurt and cream soup, with a little sauteed onion, we recommend serving it over pasta noodles or rice.

Prep Time: 5-10 mins
Cook Time: 10-15 mins
Servings: 4
Main Ingredient: Halibut
Difficulty Level: 1

Ingredients to make Curry Halibut Stroganoff

2 tb Butter
1/4 c Chopped onion
1 ts Curry powder
8 oz Halibut (cooked and flaked)
1 cn Cream of Chicken soup
1/2 c Plain yogurt
1/2 c Milk
1/2 ts Lemon juice

Directions to make Curry Halibut Stroganoff

Step 1:Saute chopped onion and curry powder in butter. Stir in can of chicken soup, yogurt, milk, lemon juice and halibut.
Step 2:Mix well, stirring occaisionally until heated through. Serve over rice or pasta noodles.

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Supreme Cannelloni

December 2, 2009 by  
Filed under Baked, Boiled, Buffet, Dinner, Easy, Easy Seafood Recipes, Main Course, New Seafood Recipe, Pasta, Supper

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sfdSupreme Cannelloni -This phenomenal, homemade, cannelloni, is a melt in your mouth favorite. It is also three easy recipes in one, as we have included the recipe for the sauce, and the cheese topping as well as the cannelloni itself. Hefty and hearty, the stuffing is overflowing with seafood, sausage, cheeses, and a dash of spice.

Cook Time: 40 mins
Servings: 8
Main Ingredient: Pasta, Cheese, Meat
Difficulty Level: 2

Ingredients to make Supreme Cannelloni

1 lb Ricotta cheese
1/2 c Parmesan cheese, grated
2/3 c Romano cheese, grated
1/2 lb Mozzarella cheese, shred
1/4 lb Crawfish tails, cut small pieces
1/4 lb Crabmeat
1 lg Link boudin, smoked, cut in small pieces
1 lb Link Italian sausage, cut in small pieces
28 Canneloni shells
4 Eggs
2 Jalapeno peppers, chopped
1 t Tabasco

**SAUCE
1/2 c Red wine
3 c Tomato sauce
2 sm Cans tomato paste
1/2 c Butter
4 tb Olive oil
1/4 c Onion, diced
1/4 c Shallots, slice thin
1 t Fresh ground white pepper
1/8 c Garlic, chopped
1/4 c Mushrooms, chopped

**TOPPING
1/4 c Parmesan cheese, grated
1/4 lb Mozzarella cheese, shred

Directions to make Supreme Cannelloni

Step 1:Begin 2 hours ahead. Prepare sauce: Melt butter, mix with olive oil. Add peppercorns, onion, garlic. Saute several miniutes. Add mushrooms; saute several minutes more. Add tomato sauce and paste. Simmer 1 hour or more.
Step 2:Cook sausages well in pan; add jalapenos and Tabasco. Add crawfish and saute 5 minutes more. Add crab; saute a few more minutes. Blend Romano, Parmesan and mozzarella in mixing bowl with ricotta. Add sausage, crab, crawfish mixture. Add eggs; mix thoroughly.
Step 3:Remove shells from water and stuff with mixture when cool to the touch. Arrange shells in large greased baking pan. Cover with sauce. Slice remaining mozzarella and arrange on top. Top with grated Parmesan. Bake 40 minutes at 350 degrees. Put under broiler for last 5 minutes to brown cheese topping.

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Curry Halibut Stroganoff

November 27, 2009 by  
Filed under Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Sauce, Supper

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sfd8Curry Halibut Stroganoff – This qick fix, creamy, curry halibut, is a distinctive, tried and true recipe. Pre-cooked, flaked halibut mixed with fragrant, tasty curry, in a succulent cream sauce, all done stove top, and served over steaming hot rice or noodles, magnificent!]

Prep Time: 5 mins
Cook Time: 8-12 mins
Servings: 4
Main Ingredient: Halibut
Difficulty Level: 1

Ingredients to make Curry Halibut Stroganoff

2 tb Butter
1/4 c Chopped onion
1 ts Curry powder
8 oz Halibut (cooked and flaked)
1 cn Cream of Chicken soup
1/2 c Plain yogurt
1/2 c Milk
1/2 ts Lemon juice

Directions to make Curry Halibut Stroganoff

Step 1:Saute chopped onion and curry powder in butter. Stir in can of chicken soup, yogurt, milk, lemon juice and halibut. Heat through.
Step 2:Serve over rice or noodles.

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Shark Steak Au Poivre

November 9, 2009 by  
Filed under Buffet, Dinner, Easy, Easy Seafood Recipes, fried, Lunch, Main Course, New Seafood Recipe, Sauce, Supper

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sefShark Steak Au Poivre – This succulent shark recipe is made with sliced mako shark steaks, and a creamy, cognac sauce recipe included. Sliced for quick pan frying, the creamy, quick fix sauce, is done in the same pan, for a one pot, stove top meal, all in “Less Than 30 Minutes”.

Prep Time: 10 mins
Servings: 4
Main Ingredient: Mako Shark
Difficulty Level: 2

Ingredients to make Shark Steak Au Poivre

12 sl Mako shark, @ 4 oz each, skin removed
Salt Pepper, coarsely crushed
1/2 c Butter, clarified
3 tb Shallots, finely chopped
1/3 c Cognac, plus more as needed
2 c Whipping cream
1/3 c Veal or beef stock

Directions to make Shark Steak Au Poivre

Step 1:Pat shark slices dry. Salt lightly. Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating.
Step 2:Heat clarified butter in heavy, large skillet until hot. Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side. Transfer to warm serving plates, and keep warm.
Step 3:Pour off all but about 1 tablespoon butter from skillet. Add shallot and toss briefly; carefully add 1/3 cup Cognac. Add cream, stock and any juices from fish. Boil until reduced to consistency that will lightly coat the back of a spoon. Adjust seasoning with salt and pepper and a few drops of Cognac. Strain over fish and serve.

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