Shark Steak Au Poivre

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

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Shark Steak Au Poivre – This succulent sharkÃƒâ€šÃ‚Â 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

Pecan Sauced Catfish

October 27, 2009 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy Seafood Recipes, fried, Lunch, Main Course, New Seafood Recipe, Sauce, Supper

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Pecan Sauced Catfish – This simple, saucy catfish recipe is topped with healthy, crunchy, pecans. First, the tender fillets are fried, to brown them, then covered in a rustic pecan sauce, recipe included, before being oven baked with the awesome pecans. Prep to plate in “Less than 30 Minutes”, this fix-it-fastÃƒâ€šÃ‚Â seafood recipeÃƒâ€šÃ‚Â is a keeper.

Prep Time: 5-10 mins
Cook Time: 12 mins
Servings: 4
Main Ingredient: Catfish Fillets, Pecans
Difficulty Level: 1

Ingredients to make Pecan Sauced Catfish

2 lb Catfish fillets
1 t Salt
1 c All-purpose flour
1/4 t Red pepper
1 t Lemon rind, grated
1/2 c Butter
1/4 c Pecans, chopped
1 T Lemon juice
1 T Worcestershire sauce

Directions to make Pecan Sauced Catfish

Step 1:Ãƒâ€šÃ‚Â Make pecan sauce by combining 1/4 C butter, chopped pecans, lemon juice and Worcestershire sauce and blend well. Combine flour, salt, pepper, lemon rind. Roll fillets in mixture, coating well.

Step 2:Ãƒâ€šÃ‚Â Melt 1/4 C butter in large skillet. Brown fillets over medium heat until light brown; turn once to brown both sides. Place fillets in well-greased 12X8X2 baking dish. Sprinkle pecan butter sauce over fillets.

Step 3:Ãƒâ€šÃ‚Â Sprinkle with additional chopped pecans if desires. Bake the catfish recipe uncovered at 350 degrees for 12 minutes or until fish flakes easily when tested with a fork.

Image Source: xurde

Tags: Butter, Catfish, Citrus, Fillet, Flour, Lemon, Pecans, Quick, Sauce, Seafood, Simple, Stove Top, Worcestershire Sauce

Delicious Salmon and Sauce

October 7, 2009 by Firehouse Chef
Filed under Barbeque, Buffet, Dinner, Easy, Easy Seafood Recipes, fried, Lunch, Main Course, New Seafood Recipe, Sauce, Supper

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Delicious Salmon and Sauce – This simple, shortcut, salmon steak and sauce recipe is pan fried stove top, in less than 20 minutes. The mouth wateringÃƒâ€šÃ‚Â seafood is then covered in a succulent creamy mushroom pan sauce, recipe included, that highlights the flavor of the salmon steaks beautifully. A quick and easy recipe, that is perfect for when having company for dinner.

Prep Time: 10 mins
Cook Time: 10-15 mins
Servings: 4
Main Ingredient: Salmon Steak
Difficulty Level: 1

Ingredients to make Delicious Salmon and Sauce

1 cn Low-salt chicken broth,14 1/2 oz
6 c Sliced mushrooms
2 tb Olive oil
2 Garlic cloves, minced
Freshly ground pepper to taste
1/2 c Non-fat plain yogurt
2 ts Cornstarch
4 Salmon steaks, about 6 oz ea

Directions to make Delicious Salmon and Sauce

Step 1:Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in a large skillet over high heat 5 minutes, or until golden brown. Reduce heat to medium and stir in garlic. Saute 1 to 2 minutes.

Step 2:Season with pepper. Add yogurt and cornstarch to reduced broth and whisk to blend. Whisk yogurt mixture into mushrooms. Bring to a boil, stirring constantly until thickened. Remove from heat and keep warm.

Step 3:Season salmon steaks with salt and pepper and saute in a lightly oiled non-stick pan over medium-high heat 10 minutes per inch of thickness, or until fish just flakes when tested with a fork. Turn once while cooking. Arrange each salmon steak on a dinner plate with reserved sauce

Image Source: Steve Burt

Tags: Broth, Cornstach, fish, Garlic, Mushrooms, Quick, salmon, Sauce, Seafood, steak, Stove Top, Yogurt

Steamed Salmon with Black Bean Sauce

October 5, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Seafood Recipes, light, Lunch, Main Course, New Seafood Recipe, Sauce, Supper

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Steamed Salmon with Black Bean Sauce – This simple, steamed salmon recipe, is not only speedy, it’s super speedy! If you can chop veggies, you can make this succulentÃƒâ€šÃ‚Â seafood dinner that is a “30 Minute Meal” Healthy, fresh salmon fillets Ãƒâ€šÃ‚Â are smothered in a rainbow of crisp, crunchy peppers, sweet and sassy ginger, and south-of-the-border black beans. This quick and easy salmon recipe is perfect for amatuer cooks who are just getting started.

Prep Time: 10-15 mins
Cook Time: 5-8 mins
Servings: 2
Main Ingredient: Salmon
Difficulty Level: 2

Ingredients to make Steamed Salmon with Black Bean Sauce

2 ea Salmon, fillets, skin removed, @ 4 oz, each
1 ea Pepper, red bell
1 ea Pepper, green bell
2 tb Bamboo shoots, shredded
2 ts Black Beans, fermented
12 ea Ginger, slivered, julienned
4 ts Scallion, white only, shredded
2 tb Soy Sauce
1 tb Chicken Stock
1 pn Pepper, white, ground
1 ds Oil, vegetable
1 ds Oil, sesame

Directions to make Steamed Salmon with Black Bean Sauce

Step 1:If fillets are thicker than 1/2 to 5/8 inch, carefully cut in half horizontally (as you would an English muffin). Trim each into a neat 4-inch square. Cut off tops and bottoms of peppers to leave a band about 2 inches wide; remove seeds and ribs. Cut two 4-inch long rectangular pieces from each. Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle.

Step 2:Place salmon on an oiled steamer tray or plate. Use a cleaver or knife blade to transfer pepper rectangles to fish, completely covering each fillet. Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger and scallions.

Step 3:In small bowl, stir together soy sauce, chicken stock, white pepper, vegetable oil and sesame oil. Pour mixture over. Steam in covered steamer (making sure that water boils steadily but does not boil away) until just cooked through and opaque, 5 to 8 minutes (timing varies according to thickness of fish). Carefully transfer to serving plate, spoon sauce around and serve immediately.

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Tags: Bamboo Shoots, Black Beans, Chicken Broth, Dinner, Easy, Fillet, fish, Ginger, Green Pepper, healthy, light, Lunch, Main Course, Quick, Red Pepper, salmon, Sauce, Scallion, Simple, Spice, Steamed, Stove Top, Vegetables

Shrimp Asparagus Salad

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

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Shrimp 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.

Image Source: FotoosVanRobin

Tags: Aparagus, Basil, Cayenne, Chervil, Chilled, Citrus, Easy, fish, Green Onion, healthy, Herbs, Lemon, Lettuce, Lunch, Monteray Jack Cheese, Oil, Oregano, Quick, Salad, Shrimp, Simple, Spice, Stove Top, Tomato, Vegetables, Vinegar

Velvety Warm Mustard Pepper Sauce

September 23, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Seafood Recipes, New Seafood Recipe, Sauce

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Velvety Warm Mustard Pepper Sauce – This creamy, Southern style, mustard sauce recipe is absolutely heavenly when served with seafood. First blended, and then simmered stove top, this sauce has an original mix of creamy and fiery all at the same time. Be sure to let us know if you liked this quick and easy recipe as much as we did.

Prep Time: 10-15 mins
Cook Time: 15-20 mins
Difficulty Level: 1

Ingredients to make Velvety Warm Mustard Pepper Sauce

1 c Chopped mustard greens OR Swiss Chard
1/2 c Coarsely chopped green pepper
1 lg Red-ripe tomato, cored,quartered
1/4 c Loosely packed chopped cilantro
2 Fresh hot green chiles,stemmed, seeded
2 Garlic cloves, peeled
1 tb Mild olive oil
1/2 ts Ground cumin
1/2 ts Ground coriander
1 tb Dijon-style mustard
1 ts Sugar
1/2 ts Salt, or to taste
1/3 c Heavy cream

**A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Directions to make Velvety Warm Mustard Pepper Sauce

Step 1:Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside.

Step 2:Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes.

Step 3:Makes about 2 cups.

Image Source: naotakem

Tags: Chilies, Cilantro, Corriander, Cream, Cumin, Dijon Mustard, Dinner, Easy, fish, Garlic, Herbs, Lunch, Main Course, Peppers, Quick, Sauce, Simple, Spice, Stove Top, Tomato, Vegetables

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 uniqueÃƒâ€šÃ‚Â 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

Baked Trout with Yogurt and Herbs

September 11, 2009 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy Seafood Recipes, fried, Lunch, Main Course, New Seafood Recipe, Supper

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Baked Trout with Yogurt and Herbs – This fabulous, baked fish recipe is an herbed, creamy sensation! Whole , fresh trout, a subtle change from seafood,Ãƒâ€šÃ‚Â is oven baked with an out of this world fresh herb medley, and thick, rich yogurt and cream. The fragrant herbs also give this quick and easy fish recipe a very appetizing cooking aroma.

Cook Time: 20-25 mins
Servings: 6
Main Ingredient: Trout
Difficulty Level: 2

Ingredients to make Baked Trout with Yogurt and Herbs

6 6-8 oz trouts
7 1/2 fl Greek strained yogurt
2 1/2 fl Whipping cream
2 tb Fresh chopped parsley
2 tb Chopped chives
2 tb Chopped fennel
1 ts Fresh chopped thyme
1 ts Fresh chopped oregano
1 ts Fresh chopped tarragon
Clarified or unsalted butter

Directions to make Baked Trout with Yogurt and Herbs

Step 1:Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides. Transfer the fish to the ovenproof dish, arranging them neatly. Cover and store in a cool place.

Step 2:Chop the herbs and mix them gently in a small saucepan. Measure the yogurt and cream and pour them over the herbs. Add plenty of pepper and some salt and stir to mix well. Cover and leave to infuse.

Step 3:About 1/2 hour before you plan to serve the trout, bring the yogurt-and- herb mixture very slowly to simmering point, stirring all the while. Pour mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked through

Image Source: Smabs Sputzer

Tags: Chives, Dinner, Easy, Fennel, fish, Herbs, Oregano, Quick, Simple, Skillet, Stove Top, Tarragon, Thyme, Trout, Whipping Cream, Yogurt

Creamy Scallop Stew

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

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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, fried, Lunch, Main Course, Soup, Supper

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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, easyÃƒâ€šÃ‚Â 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 1Ãƒâ€šÃ‚ÂÃƒâ€šÃ‚Â 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 donÃƒâ€šÃ‚Âft 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

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Ingredients to make Shark Steak Au Poivre

Directions to make Shark Steak Au Poivre

Ingredients to make Pecan Sauced Catfish

Directions to make Pecan Sauced Catfish

Ingredients to make Delicious Salmon and Sauce

Directions to make Delicious Salmon and Sauce

Ingredients to make Steamed Salmon with Black Bean Sauce

Directions to make Steamed Salmon with Black Bean Sauce

Ingredients to make Shrimp Asparagus Salad

Directions to make Shrimp Asparagus Salad

Ingredients to make Velvety Warm Mustard Pepper Sauce

Directions to make Velvety Warm Mustard Pepper Sauce

Ingredients to make Banana Fish

Directions to make Banana Fish

Ingredients to make Baked Trout with Yogurt and Herbs

Directions to make Baked Trout with Yogurt and Herbs

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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