Creamed Flounder Tarragon

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

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Creamed 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.

Image Source: biskuit

Tags: Butter, Creamy, Fillet, fish, Flonder, Lunch, Mushroom, Onion, Parsley, Quick, Seafood, Simple, Sour Cream, Tarragon

Baked Orange Roughy with Cheese& Mushrooms

March 30, 2010 by Firehouse Chef
Filed under Baked, Broiled, Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Supper

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Baked Orange Roughy with Cheese& Mushrooms - This fabulous,oven baked fish recipe is so moist and tender, you won’t believe it. Lemon juice and dry white wine, saturate the fish fillets and veggies while they are cooking, creating that luscious fork tenderness, then topped with bread crumbs, for texture, and quickly broiled to a golden brown. A quick, easy, delicious fish recipe.

Prep Time: 1-15 mins
Cook Time: 15 mins
Main Ingredient: Orange Roughy
Difficulty Level: 1

Ingredients to make Baked Orange Roughy with Cheese& Mushrooms

1 tb Margarine
4 Large scallions, sliced
1 lb Mushrooms, sliced
1 1/2 lb Orange roughy fillets
1/4 c Dry white wine
2 tb Lemon juice
1/2 ts Dried marjoram
Black pepper 4 Slices cheese, cut into strips
2 tb Unseasoned bread crumbs

Directions to make Baked Orange Roughy with Cheese& Mushrooms

Step 1:Preheat oven to 400 deg F. Grease a shallow 2-quart baking dish with margarine. Evenly scatter the scallions and mushrooms over the bottom of the dish. Place fillets on top in a single layer. (Overlap or tuck under, the thin ends of the fillets).

Step 2:Mix wine and lemon juice together and pour over the fish. Sprinkle with marjoram and black pepper. Evenly distribute the cheese strips over the fillets. Crumple a large piece of waxed paper and wet it. Shake off excess water and and place the paper loosley over the fish. Bake for about 7 minutes. Remove fish from the oven, take off the waxed paper.

Step 3:Sprinkle fish with bread crumbs. Bake another 7-9 minutes or until fish is just done. Remove the fish from the oven and heat the broiler and broil just long enough to brown the top of the fillets, about 1 minute.

Image Source: stu_spivack

Tags: Bread Crumbs, Cheese, Citrus, Fillet, fish, Fruit, Herbs, Lemon, light, Mushroom, Orange Roughy, Quick, Scallions, Simple, Vegetables, Wine

Patchwork Salmon Salad

March 2, 2010 by Firehouse Chef
Filed under Barbeque, Buffet, Dinner, Easy, Easy Seafood Recipes, Grilled, Lunch, New Seafood Recipe, Salad, Sauce

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Patchwork Salmon Salad - This oh so simple, grilled salmon salad recipe, is not only satisfingly delicious, it looks divine with it’s bright array of fresh colors. Pretty pink grilled salmon fillets, bright red, juicy strawberries, crisp cucmber slices, all on a bed of dark green salad greens! It even comes with its own salad dressing recipe included, that is as quick and easy as grilling the salmon!

Prep Time: 10 mins
Cook Time: 10 mins
Servings: 2
Main Ingredient: Salmon, Salad Greens, Fruit
Difficulty Level: 1

Ingredients to make Patchwork Salmon Salad

1/4 c. frozen orange juice concentrate, thawed
1 T. + 1-1/2 tsp. white wine vinegar or cider vinegar
1 T. chopped fresh basil OR 1 tsp. dried basil leaves
1-1/2 tsp. olive oil
1 (8-oz.) salmon fillet (about 1-in. thick)
4 c. torn mixed greens
3/4 c. sliced strawberries
10-12 thin cucumber slices, cut into halves
1/8 tsp. coarsely ground black pepper

Directions to make Patchwork Salmon Salad

Step 1:Whish together the first 4 ingredients. Set aside 2 T. juice mixture. Reserve remaining mixture to use as salad dressing.

Step 2:Preheat grill for direct grilling. Grill salmon, skin side down, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with a fork, brushing frequently with 2 T. juice concentrate mixture.

Step 3:Cool slightly. Toss together greens, strawberries and cucumber slices. Place on 2 serving plates. Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.

Image Source: srett

Tags: Basil, BBQ, Chilled, Citrus, Cucumber, Dinner, Fillet, fish, Fruit, Grilled, healthy, Herbs, Juice, light, Lunch, Orange, Quick, Salad Dressing, Salad Greens, salmon, Sauce, Seafood, Strawberrry, Vegetables, Vinegar

Quick and Easy Lemon Butter Flounder Fillets

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

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Quick 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

Image Source: jakub_hla

Tags: Butter, Citrus, Cornstarch, Dinner, Easy, Fillet, fish, Flounder, Lemon, Lunch, Quick, Sauce, Simple

Sunshine Poached Fish

February 2, 2010 by Firehouse Chef
Filed under Boiled, Dinner, Easy, Easy Seafood Recipes, Fillet, Lunch, Main Course, New Seafood Recipe, Poached, Supper

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Sunshine Poached Fish - This simple yet irresistable seafood recipe for poached tilapia, or other white fish, has the addition of spinach and citrus. Very versatile, as any firm white fish will work, a sauce is made with the liquid left from poaching, topping it off perfectly!

Prep Time: 10 mins
Cook Time: 8-10 mins
Servings: 4
Main Ingredient: Tilapia Fillets
Difficulty Level: 1

Ingredients to make Sunshine Poached Fish

1 lb Fish filet, flounder, tilapia, etc
Salt & pepper to taste
1 c Fresh squeezed orange juice
1 tb Lemon juice
1 Shallot; chopped
1 Leek; halved, sliced thin
2 oz White wine
3 c Sorrel or Spinach; fresh, chopped
1 ts Olive oil
1 ts Arrowroot dissolved in
2 ts white wine

Directions to make Sunshine Poached Fish

Step 1:Saute shallots and leek in 1 ts olive oil lightly or until just clear. Add orange juice and white wine. Bring to boil.

Step 2:Sprinkle fish very lightly with salt and pepper and nestle into pan. Lower heat, cover and poach 4 minutes.

Step 3:with salt and pepper and nestle into pan. Lower heat, cover and poach 4 minutes. Add chopped sorrel or spinach, cover and poach another 4 minutes (approximately 8 minutes total should be enough).

Step 4:Remove fish and spinach to warm plates. Thicken sauce with arrowroot dissolved in white wine.

Image Source: avlxyz

Tags: Citrus, Dinner, Fillet, fish, Flounder, Lunch, One Pot, Quick, Sauce, Seafood, Simple, Spinach, Stove Top, Tilapia, Vegetables, Wine

Mahi Mahi with Spicy Papaya Salsa

January 26, 2010 by Firehouse Chef
Filed under Barbecue, Barbeque, Broiled, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Supper

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Mahi Mahi with Spicy Papaya Salsa - This secretly simple, mahi mahi with papaya salsa recipe is overflowing with fresh, sweet with heat taste. The grilled mahi mahi steaks are served with a one of a kind salsa and a pleasant array of fruit. The perfect light, seafood dinner recipe!

Prep Time: 15 mins
Cook Time: 8-15 mins
Servings: 2
Main Ingredient: Mahi Mahi
Difficulty Level: 1

Ingredients to make Mahi Mahi with Spicy Papaya Salsa

FISH:
2 ea Mahi Mahi steaks OR o
Salt and White Pepper to taste

SALSA
2 ts Sauce, plum
1 ts Sauce, soy
1/4 c Asian pear, diced
1 ts Cilantro
1 ts Jalapeno OR 1 ts Serrano
1 tb Onion, purple
1 tb Juice, lemon
1 ts Honey OR 1 ts Sugar
1 tb Pepper, red, diced

GARNISHES:
Papaya, sliced into a fan shape
Kiwi, peeled, sliced into coins

Directions to make Mahi Mahi with Spicy Papaya Salsa

Step 1:Season the fish with a little salt and white pepper. Grill quickly on a non-stick surface. The fish is done when it turns opaque throughout and flakes to a fork.Approx. 3-8 min per side

Step 2:Salsa: Mix all of the ingredients together and adjust the flavor with honey, or brown sugar.

Step 3:Arrange the fan of papaya and the kiwi coins on a plate. Add a piece of the grilled fish, then spoon a serving of the salsa next to the fish.

Image Source: avlxyz

Tags: Fillet, fish, Fruit, healthy, Honey, Lemon, light, Mahi Mahi, Quick, Salsa, Sauce, Seafood, Simple, Sugar

Grilled Catfish Salad

January 26, 2010 by Firehouse Chef
Filed under Barbecue, Barbeque, Dinner, Easy, Easy Seafood Recipes, Fillet, Lunch, Main Course, New Seafood Recipe, Supper

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Grilled Catfish Salad - This unbelievably quick and easy recipe for grilled catfish salad is divine! “Less Than 30 Minutes” from beginning to end, The marinated catfish fillets are grilled until fork tender, then served on a bed of colorful, fresh vegetables.

Prep Time: 5-10 mins
Cook Time: 6-10 mins
Servings: 4
Main Ingredient: Catfish Fillet
Difficulty Level: 1

Ingredients to make Grilled Catfish Salad

FOR MARINADE:
3 ea Catfish fillets (5-8oz)
1/4 c Butter,melted
1/4 c Louisiana cane syrup
1 tb Dried thyme
1 tb Dried basil
1 tb Cracked black pepper
Salt to taste

FOR SALAD:
6 ea Leaves red leaf lettuce
6 ea Leaves romaine lettuce
6 ea Leaves curly endive
1/2 c Crumbled blue cheese
1 c Blue cheese dressing
6 ea Cherry tomatoes, sliced
Cracked black pepper To taste

Directions to make Grilled Catfish Salad

Step 1:FOR MARINADE: In a mixing bowl combine all of the marinade ingredients and mix well to ensure that spices are well blended. Allow fillets to set in marinade appoximately thirty minutes. Charbroil the fillets on a hot barbecue grill three to five minutes on each side or until fish is cooked to desired doneness. Remove and keep warm.

Step 2:FOR SALAD: On a six inch salad plate, place one piece of red leaf lettuce as a base. In a large mixing bowl, combine the other three lettuces and break into appropriate size serving pieces. Place one handful of mixed lettuces on top of red leaf lettuce. Using a sharp knife, cut grilled catfish into one inch slices. Place an equal number of slices on top of each salad, sprinkle with blue cheese crumbles and top with salad dressing. Garnish each salad with tomato circles and cracked pepper.

Image Source: avlxyz

Tags: Blue Cheese, Catfish, Endive, Fillet, Grilled, healthy, Herbs, Lettuce, light, Marinated, Quick, Simple, Tomato, Vegetables

BBQ Snapper and Sauce

January 19, 2010 by Firehouse Chef
Filed under Barbeque, Broiled, Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Sauce, Supper

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BBQ Snapper and Sauce - This fresh, saucy, BBQ snapper and sauce recipe is light and creamy at the same time. Healthy snapper fillets, are grilled or broiled, and then smothered in a homemade, stove top creamy citrus sauce. Quick, easy, and delicious, best describes this easy seafood recipe.

Prep Time: 10 mins
Cook Time: 7-10 mins
Servings: 4
Main Ingredient: Snapper Fillets
Difficulty Level: 2

Ingredients to make BBQ Snapper and Sauce

2 small poblano chilies, charred, seeded, peeled
1 tbls olive oil
Salt and pepper to taste
1/4 cup pumpkin seeds OR 1/4 cup pine nuts, ground, toasted
1/4 cup heavy cream
1/4 cup basil leaves, chopped
1 clove garlic, chopped
3 tbls shallots,chopped
1 tsp lime zest, chopeed
1/2 cup chicken stock
2 tbls lime juice
4 fillets red snapper

Directions to make BBQ Snapper and Sauce

Step 1:Preheat a grill or broiler. Combine the chilies, pumpkin seeds, garlic, shallots and chicken stock in a blender. Puree for about 30 seconds. Transfer the puree to a saucepan. Bring to a boil. Set aside.

Step 2:Lightly brush the snapper fillets with the olive oil. Sprinkle with salt and pepper. Grill or broil the fillets 3 to 4 minutes on each side or until fish flakes easily.

Step 3:Just before serving, add the cream, basil, lime zest, juice and salt and pepper to the sauce. Simmer 3 to 4 minutes. Spoon the sauce onto the dinner plates. Top with the fish

Image Source: jakub_hla

Tags: Basil, Citrus, Cream, Fillet, fish, Garlic, Grilled, Herbs, Lime, Nuts, Quick, Seafood, Simple, Snapper, Vegetables

Sashimi

January 5, 2010 by Firehouse Chef
Filed under Appetizer, Easy Seafood Recipes, Fillet, Lunch, New Seafood Recipe, No Cook, Sauce

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Sashimi - This succulent, Sashimi, sliced raw fish recipe, is as much a “How To” as it is an easy simple recipe. It explains in detail how to handle and the most important thing, how to cut the fish, to serve it eloquently and safely.

Cook Time: 0 mins
Main Ingredient: Seabass
Difficulty Level: 3

Ingredients to make Sashimi

1 pound Fresh filleted porgy, Seabass, in one piece

DIPPING SAUCE:
5 tablespoons Japanese soy sauce, chirizu
Or tosa joyu

GARNISH: 1 2 Inch section of kai (Japanese white radish) or Large icicle radish or white Turnip, peeled — shredded and Soaked in cold water until Ready to use. 1 Carrot; peeled — shredded and Lengthwise — shredded and Soaked in cold water until Ready to use.

**The most important factor in the preparations of “sashimi” is the absolute freshness of the fish. Frozen fish cannot be used. It is best to avoid fresh water fish since they can carry parasites. Keep the fish refrigerated, wrapped in cheesecloth until ready to use. Handle the fish as little as possible; the warmth of your hands can spoil its freshness.

Directions to make Sashimi

Step 1:CUTTING the FISH: There are four basic fish cutting methods for sashimi and a very sharp, heavy knife is indispensable to them all.

Step 2:Hira giri (flat cut): This is the most popular shape, suitable for any filleted fish. Holding the fish firmly, cut straight down in slices about 1/4 to 1/2 inch thick and 1 inch wide, depending on the size of the fillet.

Step 3:Kaku giri (cubic cut): This style of cutting is more often used for tuna. Cut the tuna as above (flat cut), then cut the slices into 1/2 inch cubes.

Step 4:Ito zukuri (thread shape): Although this technique may be used with any small fish, it is especially suitable for squid. cut the squid straight down into 1/4 inch slices, then cut lengthwise into 1/4 inch wide strips.

Step 5:Usu zukuri (paper thin slices): Place a fillet of bass or porgy on a flat surface and holding the fish firmly with one hand, slice it on an angle into almost transparent sheets.

Image Source: silgeo

Tags: Chilled, Dinner, Fillet, fish, Lunch, Seabass, Seafood

Grilled Fish with Pineapple Cilantro Sauce

November 20, 2009 by Firehouse Chef
Filed under Barbeque, Boiled, Buffet, Dinner, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Supper

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Grilled Fish with Pineapple Cilantro Sauce - This fantastic seafood and sauce is melt in your mouth tender, with a rich, sweet, citrus sauce. Very versatile, as you can use almost any fish fillet, and the fresh, fruity sauce is a quick and easy, stove top sensation!

Prep Time: 10-15 mins
Cook Time: 10-15 mins
Servings: 6
Main Ingredient: Fish Fillets
Difficulty Level: 1

Ingredients to make Grilled Fish with Pineapple Cilantro Sauce

1 md Pineapple,@ 2 lb, peeled, cored and -cut into 1 inch chunks
3/4 c Unsweetened Pinapple Juice
2 tb Lime Juice
2 cl Garlic, Minced
1/2 ts To 1 ts Jalapeno Pepper
2 tb Minced Cilantro
1 tb Cornstarch
2 tb Cold water
2 tb To 3 Tb Sweetener
Salt Pepper
6 - 4 oz Halibut, Haddock or Salmon steaks or fillets, grilled

Directions to make Grilled Fish with Pineapple Cilantro Sauce

Step 1:Heat Pineapple, Juices, Garlic and Jalapeno pepper to boiling in a medium saucepan; Reduce heat and simmer, uncovered about 5 minutes. Stir in cilantro; Heat to boiling.

Step 2:Mix Cornstarch and cold water, Stir into boiling mixture. Boil, stiring constantly, until thickened. Remove from heat; Cool 2-3 minutes.

Step 3:Stir in sweetener. Season to taste with salt and pepper. Serve over fish fillets.

Image Source: avlxyz

Tags: Cilantro, Fillet, fish, Fruit, Garlic, Grilled, Jalapeno, Juice, Lunch, Pineapple, Quick, Sauce, Seafood, Simple, Stove Top

Ingredients to make Creamed Flounder Tarragon

Directions to make Creamed Flounder Tarragon

Ingredients to make Baked Orange Roughy with Cheese& Mushrooms

Directions to make Baked Orange Roughy with Cheese& Mushrooms

Ingredients to make Patchwork Salmon Salad

Directions to make Patchwork Salmon Salad

Ingredients to make Quick and Easy Lemon Butter Flounder Fillets

Directions to make Quick and Easy Lemon Butter Flounder Fillets

Ingredients to make Sunshine Poached Fish

Directions to make Sunshine Poached Fish

Ingredients to make Mahi Mahi with Spicy Papaya Salsa

Directions to make Mahi Mahi with Spicy Papaya Salsa

Ingredients to make Grilled Catfish Salad

Directions to make Grilled Catfish Salad

Ingredients to make BBQ Snapper and Sauce

Directions to make BBQ Snapper and Sauce

Ingredients to make Sashimi

Directions to make Sashimi

Ingredients to make Grilled Fish with Pineapple Cilantro Sauce

Directions to make Grilled Fish with Pineapple Cilantro Sauce

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