Tuna Steak and Black Bean Stir Fry

April 27, 2010 by Firehouse Chef
Filed under Barbeque, Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Sauce, Supper, fried

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Tuna Steak and Black Bean Stir Fry - This hearty, seafood stir fry of tuna steak and black beans,not only has a tremendous amount of flavor, it’s also quick cooking. The steak is covered in a pan sauce and served on a bed of lettuce, giving it spectacular presentation, making it perfect for buffets or potlucks. Another quick, easy recipe that is awesome.

Prep Time: 30 mins
Cook Time: 10-15 mins
Main Ingredient: Tuna Steak
Difficulty Level: 3

Ingredients to make Tuna Steak and Black Bean Stir Fry

1 Tuna steak
1 ts Salt
1 ts Finely chopped ginger root
1/4 ts White pepper
1 ts Cornstarch
2 tb Salted black beans
4 Green onions with top
2 ts Green chilies
1 tb Cornstarch
1 tb Water
1 ts Sugar
2 tb Peanut oil
1 tb Peanut oil
2 ts Finely minced garlic
1 c Chicken broth (or fish stock)
Spinach or red-leaf lettuce Leaves

Directions to make Tuna Steak and Black Bean Stir Fry

Step 1:Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes

Step 2:Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices.

Step 3:Mix 1 Tbs cornstarch, water and sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok] Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok.

Step 4:Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.

Image Source: cote

Tags: Barbecue, Black Beans, Broth, Cornstarch, Dinner, Easy, fish, Garlic, Ginger, Green Chilies, Green Onion, Lettuce, Marinated, One Pot, Quick, Skillet, steak, Stir Fry, Stock, Tuna, Vegetables

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

Simple Scallop Beef Stir Fry

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

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Simple Scallop Beef Stir Fry - This delightful, well rounded, simple scallop beef recipe for a stir Fry is as quick and easy as they come. “Less Than 30 Minutes” from prep to plate for this phenomenal, mouth watering, stir fry. Your own mini surf and turf recipe, only quicker and easier!

Prep Time: 5-10 mins
Cook Time: 5-10 mins
Servings: 4
Main Ingredient: Beef, Scallops
Difficulty Level: 1

Ingredients to make Simple Scallop Beef Stir Fry

2 tb Peanut oil
1 t Minced garlic
1 lb Beef cut for stirfry
1 pn Red pepper flakes
3/4 lb Sea scallops
1 pn Red pepper flakes
1 1/4 c Sliced green onion
1 tb Water
1 pn Fresh ginger
1 pn White pepper
1 t Salt

Directions to make Simple Scallop Beef Stir Fry

Step 1:Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds.

Step 2:Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.

Image Source: stu_spivack

Tags: beef, fish, Garlic, Herbs, Meat, One Pot, Onion, Quick, Scallops, Seafood, Simple, Skillet, Stir Fry, Stove Top, Vegetables

Creamed Lobster and Clams

November 13, 2009 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Seafood Recipes, Lunch, New Seafood Recipe, Sauce, fried

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Creamed Lobster and Clams - These classic, creamy clams and lobster meat are a very quick, stove top appetizer. The succulent sauce smothers the seafood and is warmed together, completely blending flavors, and then served in prepared pastry shells. You could even add a side salad, and enjoy it for lunch.

Prep Time: 5-10 mins
Cook Time: 10-15 mins
Main Ingredient: Lobster, Clam
Difficulty Level: 1

Ingredients to make Creamed Lobster and Clams

2 Green onions, sliced
3 tb Butter
3 tb Flour
1/2 ts Salt
1/8 ts Cayenne
1 1/2 c Half and half
3 tb Dry white wine
1/2 c Cooked lobster
1/2 c Cooked clams, minced
Pastry shells
1 cn Mushrooms (4 1/2oz) drained

Directions to make Creamed Lobster and Clams

Step 1:

In a saucepan, saute onion in butter until tender. Blend in flour, salt and cayenne. Add the half and half all at once. Cook, stirring constantly, until mixture is thick and bubbly

Step 2:

Add the wine, clams, lobster and button mushrooms. Heat through and serve in warm pastry shells.

Image Source: zenmasterlauren

Tags: Clams, Cream, Creamy, fish, Lobster, Mushrooms, One Pot, Onion, Quick, Sauce, Seafood, Simple, Stove Top, Wine

Pepper Oysters

November 11, 2009 by Firehouse Chef
Filed under Appetizer, Boiled, Buffet, Easy, Easy Seafood Recipes, Lunch, New Seafood Recipe, Sauce, Snack, Starter, fried

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Pepper Oysters - This scrumptious peppered oysters recipe are not only exotically delicious and simple, they can even be made ahead. Served cold or at room temperature, they are a no fuss favorite for buffets or brunches. Also a perfect easy appetizer or snack, when you have guests.

Prep Time: 5-10 mins
Cook Time: 10-15 mins
Main Ingredient: Oysters
Difficulty Level: 2

Ingredients to make Pepper Oysters

24 ea Oysters, fresh
2 tb Peppercorns, black
3 lg Garlic, cloves, peeled
1/2 ts Salt
3 tb Oil, olive
3 ea Bay leaves
2 tb Juice, lime, fresh

Directions to make Pepper Oysters

Step 1:Shuck the oysters and reserve their shells and juice. Put the oyster juice into a hot saute pan and bring it to a boil. Add the oysters and poach gently 2 - 3 minutes until their edges curl slightly. Remove oysters from the saute pan and reserve.

Step 2:Put the peppercorns, garlic, and salt in a mortar and grind the mixture to a rough paste. Add a 1/2 cup of hot oyster juice to the mortar and continue to grind.

Step 3:Add olive oil and bay leaves to the liquid in the pan and bring the mixture to a boil. Blend in the mixture from the mortar, then return the oysters to the pan and heat very briefly. Remove the pan from the heat and add the lime juice. Turn out onto serving plates and pour some sauce over the oysters. Serve cold or at room temperature.

Image Source: flydime

Tags: Citrus, fish, Garlic, Juice, Lime, One Pot, Oyster, Peppercorns, Quick, Seafood, Simple, Stove Top

Shark Steak Au Poivre

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

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Shark 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.

Image Source: tarunactivity

Tags: Butter, Cognac, Creamy, fish, One Pot, Quick, Sauce, Shallots, Shark, Simple, Stock, Stove Top, Whipping Cream

Banana Fish

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

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Banana 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.

Image Source: FotoosVanRobin

Tags: Banana, Celery, Citrus, Curry, Dinner, Fillet, fish, fried, Fruit, Lemon, Lunch, One Pot, Quick, Simple, Skillet, Spice, Stove Top, Vegetables

Creamy Scallop Stew

September 4, 2009 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Supper

1 Comment

Creamy Scallop Stew - This on-the-go, creamy, seafood stew recipe, is the ideal weeknight meal. Succulent bay scallops are cooked stove top, with lots of yummy cream, and fragrant shallots and chives. and a little wine, to add just a touch of tartness. A quick, easy, “Less Than 30 Minute” recipe, that is extraordinary.

Prep Time: 5 mins
Cook Time: 15 mins
Main Ingredient: Bay Scallops
Difficulty Level: 1

Ingredients to make Creamy Scallop Stew

2 tb Chopped shallot
2 tb Butter
1 c Dry white wine
1 c Heavy cream
2 c Milk (not skim or 2%)
3 tb Snipped chives
1 lb Bay Scallops OR
1/2 lb Bay Scallops AND ** 1/2 lb Lobster meat **
1 ts White pepper (or to taste)

Directions to make Creamy Scallop Stew

Step 1:In heavy sauce pan saute shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not boil.

Image Source: http://www.bestseafoodrecipes.org/wp-content/uploads/2009/09/sfd-150×150.jpg

Tags: Bay Scallops, Chives, Dinner, fish, Heavy Cream, Lunch, Milk, One Pot, Quick, Shallot, Simple, Skillet, Stew, Stove Top, Vegetables, Wine

All American Clam Chowder

September 3, 2009 by Firehouse Chef
Filed under Buffet, Chowder, Clam, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, Soup, Supper, fried

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All American Clam Chowder - This deliciously creamy clam chowder recipe is also a “Quick Fix”, going from prep to plate in just 30 Minutes! Convenient, speedy, canned clams and canned soup are paired with crispy bacon, aromatic onion, and fresh potatoes, all skillet fried stove top. We suggest enjoying it with a fresh from the oven slice of homemade bread. A quick, easy seafood recipe that can be enjoyed any time of day.

Prep Time: 10 mins
Cook Time: 20 mins
Servings: 4
Main Ingredient: Canned Clams
Difficulty Level: 1

Ingredients to make All American Clam Chowder

7 ounces clams, canned with liquid, reserve liquid
3 slices Bacon
1/2 cup Onion, minced
1 cup Potatoes, cubed
1 can Cream of celery soup
1 1/2 cups Milk
1 dash Black pepper

Directions to make All American Clam Chowder

Step 1:Cook bacon in frying pan until crisp. Remove, drain and break into 1 pieces.

Step 2:Brown onion in bacon fat. Add reserved clam liquid and potatoes. Cover. Cook over low heat until potatoes are done (about 15 minutes)

Step 3:Blend in bacon pieces, minced clams, and other ingredients. Heat, but donft boil. Bacon may be used for garnish.

Image Source: Elle Lee1

Tags: Bacon, Canned Clams, Chowder, Creamy, Dinner, Easy, fish, Lunch, Main Course, Milk, One Pot, Onion, Potato, Quick, Simple, Skillet, Stove Top, Vegetables

Ingredients to make Tuna Steak and Black Bean Stir Fry

Directions to make Tuna Steak and Black Bean Stir Fry

Ingredients to make Sunshine Poached Fish

Directions to make Sunshine Poached Fish

Ingredients to make Simple Scallop Beef Stir Fry

Directions to make Simple Scallop Beef Stir Fry

Ingredients to make Creamed Lobster and Clams

Directions to make Creamed Lobster and Clams

Ingredients to make Pepper Oysters

Directions to make Pepper Oysters

Ingredients to make Shark Steak Au Poivre

Directions to make Shark Steak Au Poivre

Ingredients to make Banana Fish

Directions to make Banana Fish

Ingredients to make Creamy Scallop Stew

Directions to make Creamy Scallop Stew

Ingredients to make All American Clam Chowder

Directions to make All American Clam Chowder

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