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Broiled Spicy Shark

October 12, 2009 by  
Filed under Broiled, Buffet, Casserole, Dinner, Easy, Easy Seafood Recipes, Lunch, New Seafood Recipe, Sauce, Supper

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sharkBroiled Spicy Shark – This simple, spiced, broiled shark recipe, is loaded with snappy flavor. Marinated in a succulently spiced homemade marinade, recipe included, the shark fillets absorb all the flavor, saturating the meat in its mouth watering flavor. The marinade is then boiled into a sauce that goes on top of the fish before serving. This quick, easy recipe, cooks in only 10 Minutes!

Cook Time: 6-10 mins
Main Ingredient: Shark Fillets
Difficulty Level: 1

Ingredients to make Broiled Spicy Shark

1 lb Shark fillets,3/4 inch thick
1/3 c Lemon juice
1/4 c Chopped parsley
1 T Chopped fresh basil, OR 1 t Dried basil
1 x Clove garlic, minced
2 T Seafood sauce or chili sauce
1 T Light soy sauce

Directions to make Broiled Spicy Shark

Step 1:Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade.
Step 2:Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste.
Step 3:Boil rest of marinade until it’s reduced by half and pour over fillets when serving.

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Baked Salmon In Foil

October 1, 2009 by  
Filed under Baked, Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Supper

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sfdsalmBaked Salmon In Foil – This simple, citrus baked salmon recipe has only 4 ingredients! Fresh whole salmon, is sprinkled with your favorite seasonings, then surrounded and stuffed with tangy juicy lemon slices, then loosely wrapped in foil to be oven baked. A quick easy seafood recipe that is ready in around 30 Minutes (larger fish may take a little longer), and can be served hot or cold.

Prep Time: 5 mins
Cook Time: 30-35 mins
Servings: 4-6
Main Ingredient: Whole Salmon
Difficulty Level: 1

Ingredients to make Baked Salmon In Foil

3 1/2 lb Salmon
1 Lemon
Salt and Pepper
1 tb Oil or Softened Butter

Directions to make Baked Salmon In Foil

Step 1:Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil.
Step 2:Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Bake 350 for 10 minutes per pound.
Step 3:If serving hot, take it out of the oven and let it stand for a further 10 minutes.
Step 4:If serving cold, leave the salmon in the foil for two to three hours. To serve: Unwrap the fish and gently pull off the skin.

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Shrimp Asparagus Salad

September 29, 2009 by  
Filed under Appetizer, Boiled, Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Starter

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sfd_shraspShrimp Asparagus Salad – This succulent, simple, shrimp salad recipe, has the healthy addition of asparagus, is served chilled, and even comes with it’s very own salad dressing, recipe included. The tasty, fresh, dressing, is an oil, vinegar and herb medley, which enhances the flavor of the shrimp and asparagus perfectly. A quick and easy, chilled seafood salad recipe, that is absolutely delicious.

Prep Time: 10 mins
Cook Time: 10 mins
Servings: 4
Main Ingredient: Shrimp, Asparagus
Difficulty Level: 1

Ingredients to make Shrimp Asparagus Salad

1 lb Shrimp shelled and cleaned
1 1/2 lb Cleaned asparagus
1 Thin lemon slice
1/4 c Sliced green onion
2 tb Minced parsley
1 md Diced tomato
Lettuce leaves
1 oz Grated Monterey jack cheese

DRESSING
1/2 c Salad oil
4 tb Vinegar
1/4 ts Salt
Dash cayenne
1/8 ts Pepper
1 tb Parsley
1 tb Basil
1 tb Oregano
1 tb Chervil

Directions to make Shrimp Asparagus Salad

Step 1:Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice.
Step 2:Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture.
Step 3:DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.

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Carrot Bundle Fish

September 18, 2009 by  
Filed under Baked, Boiled, Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Supper

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sfd4Carrot Bundle Fish – This crunchy, carrot and seafood recipe an oven baked, light, meal, that is about to become your new favorite. Sole or Orange roughy fillets, wrapped around bright orange carrot strips, and sprinkled with crunchy Italian breadcrumbs. So yummy!

Prep Time: 6-10 mins
Cook Time: 25-30 mins
Main Ingredient: Sole, Orange Roughy
Difficulty Level: 2

Ingredients to make Carrot Bundle Fish

4 md Carrots in strips
1 c Italian bread crumbs
1/3 c Butter or margarine, melted
1/2 ts Salt
1/4 ts Pepper
2 tb Lemon juice
1 lb Sole or orange roughy

Directions to make Carrot Bundle Fish

Step 1:Heat Oven 375F. Add carrots and enough water to cover in saucepan. Bring to full boil & cook over med. heat until carrots are crispy tender (6-8min). Meanwhile, in small bowl combine all ingrediants except fish; set aside.
Step 2:When carrots are done, seperate fish fillets & divide carrots equally among fillets. Wrap each fillets around each portion of carrots. Place fillets, seam down, in 9 inch sq. baking pan (slightly sprayed with cooking spray). Sprinkle fish bundles with stuffing mixture
Step 3:Cover and bake for 10 minutes. Uncover; continue baking for 8-10 more minutes or until fish flakes with fork.

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Banana Fish

September 17, 2009 by  
Filed under Buffet, Dinner, Easy, Easy Seafood Recipes, Fillet, Lunch, Main Course, New Seafood Recipe, Stir Fry, Supper

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sfd_bnBanana Fish – This super simple, super speedy, very unique seafood recipe is foolproof. An innovative mix of your favorite fish fillet, and, believe it or not, bananas. This sweet, savory blend of flavors, stir fries in minutes, and all in one pot! Did we mention what a quick, easy recipe it is?

Prep Time: 5-10 mins
Cook Time: 7-12 mins
Main Ingredient: Fish Fillet
Difficulty Level: 1

Ingredients to make Banana Fish

1/4 c Flour
2 ts Curry powder
1/4 ts Soy sauce
4 Bananas, peeled & halved, lengthwise
1 lb Fish fillets
1 tb Oil
3 Stalks celery, sliced
4 tb Butter
2 tb Lemon juice

Directions to make Banana Fish

Step 1:Mix together flour, curry powder, and soy sauce; coat bananas and fish with this; set aside. Heat oil in skillet. Stir-fry celery until crisp; set aside.
Step 2:Add butter to oil; saute bananas until golden, about 1 minute on each side. Sprinkle bananas with half of lemon juice; remove to serving dish.
Step 3:Saute fish in oil/butter mix until fish comes easily away on a fork, about 3 minutes on each side. Sprinkle with remaining lemon juice. Place on serving dish with bananas. Spoon celery over fish.

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Grilled Garlic Herb Shrimp Skewers

September 9, 2009 by  
Filed under Barbeque, Buffet, Dinner, Easy, Easy Seafood Recipes, Grilled, Lunch, Main Course, New Seafood Recipe, Quick, Shrimp, Supper

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sfd3Grilled Garlic Herb Shrimp Skewers – This simple yet dynamic recipe for BBQ shrimp cooks in just 5 minutes! The secret is in the homemade marinade, recipe included, that is a nice light mix of fresh herbs, garlic, and citrus. Feel free to substitute the herbs for your favorites, and may we suggest serving these great grilled seafood recipe with healthy rice and a side salad?

Cook Time: 5 mins
Servings: 6-8
Main Ingredient: Shrimp
Difficulty Level: 1

Ingredients to make Grilled Garlic Herb Shrimp Skewers

1/2 c (1 stick) butter,melted
1/4 c Olive oil
1/4 c Minced fresh herbs, (parsley,thyme and cilantro)
3 tb Fresh lemon juice
3 lg Garlic cloves,crushed
1 tb Minced shallot
Salt and pepper,freshly ground
1 1/2 lb medium large shrimp,unpeeled
Spinach leaves
Lemon slices

Directions to make Grilled Garlic Herb Shrimp Skewers

Step 1:Combine first 8 ingredients in large bowl. Mix in shrimp.Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally.
Step 2:Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers
Step 3:Grill until just opaque,about 2 minutes per side. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.

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Cayenne Mayonnaise and Crab Cakes

July 28, 2009 by  
Filed under Appetizer, Easy, Easy Seafood Recipes, fried, Main Course, New Seafood Recipe, Snack, Starter, Supper

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 Cayenne Mayonnaise and Crab Cakes – This spectacular, sauteed, crab cakes and sauce recipe is a fantastic way to give crab a little “kick”. The garlic sauce recipe is included, and it is a sinfully, creamy, sensation you will soon be making for anything you can think of! Not only is this a quick and easy recipe, we think it is the BEST seafood recipe, let us know if you agree.

Prep Time: 25 mins
Cook Time: 5 mins
Main Ingredient: Blue Crab, Mayonnaise
Difficulty Level: 2

Ingredients to make Cayenne Mayonnaise and Crab Cakes

Stalk celery; finely chopped
1 bn Green onions; finely chopped
1 bn Parsley; finely chopped
1 Egg
1 tb Dijon mustard
3/4 c Mayonnaise
2 Lemons, juiced
1/2 ts Salt
1/2 ts Pepper
4 1/2 oz Water Biscuits; ground
1 lb Blue Crab meat
4 tb Butter (or as needed)

CAYENNE MAYONNAISE
1 Red bell pepper, roasted, peeled, seeded
2 Egg yolks
1 tb White wine vinegar
1 Lemon, juiced
1 1/2 ts Capers
6 Garlic cloves
8 Anchovy fillets
1 1/2 ts Cayenne pepper
1 c Salad oil

Directions to make Cayenne Mayonnaise and Crab Cakes

Step 1:  In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice. Mix the ingredients together well. Add the salt, pepper, and ground biscuits. Gently mix the ingredients together with your hands so that they are well combined.
Step 2:  Carefully fold the crab meat into the mixture. Let the mixture sit for 1/2 hour in the refrigerator. For the mixture into patties. In a large skillet place the butter and heat it on medium until it has melted. Sautee the crab cakes for 3 to 4 minutes on each side, or until they are golden brown.
Step 3:  For CAYENNE MAYONNAISE: In a blender place the roasted red bell pepper, egg yolks, white wine vinegar, lemon juice, capers, garlic, anchovy fillets, and cayenne pepper. Blend the ingredients together so that they are smooth. With the blender still running, slowly dribble in the salad oil so that a mayonnaise is formed. Correct the seasoning with the salt (and more lemon juice) if necessary.
Step 4:  Serve this crab cake recipe with the Cayenne Mayonnaise and lemon wedges.

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Supreme Beef Tenderloin and Lobster

July 22, 2009 by  
Filed under Baked, Boiled, Easy Seafood Recipes, Main Course, New Seafood Recipe, Supper

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 Supreme Beef Tenderloin and Lobster – This wonderfully tender beef tenderloin and lobster recipe is for all you surf and turf, seafood lovers out there. We took it a simple step further by wrapping the tenderloin filets around the hearty lobster meat, then slow bake them so the two astonishing flavors are completely mingled. Much more economical than a restarant!

Prep Time: 30 mins
Cook Time: 60 mins
Main Ingredient: Lobster, Beef Tenderloin
Difficulty Level: 2

Ingredients to make Supreme Beef Tenderloin and Lobster

3 whole lobster tails
4 pounds beef tenderloin filet
1 cup butter
2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
1/4 cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt

Directions to make Supreme Beef Tenderloin and Lobster

Step 1:Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.
Step 2:In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.
Step 3:Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.

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Fried Razor Clams

July 17, 2009 by  
Filed under Buffet, Easy, Easy Seafood Recipes, fried, Main Course, New Seafood Recipe, Supper

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 Fried Razor Clams – This fabulous fried razor clam, seafood recipe, is so succulent and it really packs a punch of flavor. Razor clams, named for their razor sharp shells, are generally best fried, as the sweet, tender meat must be cooked quickly. Might we suggest serving them with our Rice Pilaf for a great pairing.

Prep Time: 15 mins
Servings: 3-4
Main Ingredient: Razor Clams
Difficulty Level: 3

Ingredients to make Fried Razor Clams

1 cup all-purpose flour
Coarse salt and freshly ground pepper, to taste
3 eggs, beaten
1 (3.25-ounce package) Panko (Japanese-style crumbs),
approximately 2 1/4 cups
1 pound medium-size cleaned fresh or frozen razor clams*
1 cup vegetable oil
Lemon slices
Cocktail Sauce

Directions to make Fried Razor Clams

Step 1:Place the flour in a pie pan and season with salt and pepper. Whisk the eggs in a second pie pan and place the Panko crumbs in a third pie pan. Dry the clams thoroughly with a paper towel. NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil.
Step 2:Tenderize clams by pounding with the textured side of a meat mallet – pay particular attention to the tough siphon end. Dredge a clam in the flour mixture, dip in beaten egg, then coat both sides with Panko crumbs. Place breaded clam on a rack or plate; repeat process with remaining clams. Let clams stand for 20 to 30 minutes to the breading set up
Step 3:While the clams are resting, heat the vegetable oil in a heavy frying pan cast-iron pan is ideal) over medium-high heat. Add the butter. Heat (but not so hot as to smoke). When the oil is hot, use tongs or a spatula to carefully add the clams. Do not crowd the clams. Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side. NOTE: It is important not to overcook the clams or they will be tough.
Step 4:Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate. Repeat until all clams are cooked and serve as soon as possible while warm. Serve with lemon slices and cocktail sauce.

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Secret Sauce Shrimp

July 16, 2009 by  
Filed under Buffet, Easy Seafood Recipes, fried, Main Course, New Seafood Recipe, Supper

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 Secret Sauce Shrimp – This savory, one-of-a-kind, seafood recipe, comes with it’s own cooking sauce, that has its own distinctive flavor. Quick and easy doesn’t even begin to describe this simple recipe that sautees up in under 10 minutes! If you love shrimp and are looking for a new, different recipe, this is the one. Sauteed shrimp with their own “secret sauce”.

Prep Time: 10 mins
Cook Time: 5-10 mins
Main Ingredient: Shrimp
Difficulty Level: 1

Ingredients to make Secret Sauce Shrimp

**Sauce Base**
2 1/2 lemons, peeled and quartered
3 tablespoons coarse-ground black pepper
2 tablespoons seafood seasoning
1 cup worcestershire sauce
1 cup water
6 cloves garlic

***SHRIMP***
1/3 cup julienne red bell pepper
1/3 cup julienne poblano pepper
1/3 cup sliced yellow onion
3/4 teaspoon minced garlic
1/2 teaspoon vegetable oil
20 shrimp, 16 to 20 count, peeled and cleaned
3/4 cup sauce base,(see recipe, above)
1/4 cup whipping cream

Directions to make Secret Sauce Shrimp

Step 1:For the Sauce Base: In saucepan combine all ingredients and reduce liquid by half. Strain liquid through fine-mesh strainer and reserve.
Step 2:For the Shrimp: In skillet, sautee peppers, onion, and garlic in oil on medium heat for about 40 seconds. Add shrimp and sautee for 30 seconds. Stir in sauce base. Add cream and simmer 2 to 3 minutes, until shrimp are cooked.

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