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Scallops Ceviche

April 20, 2010 by Firehouse Chef  
Filed under Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, New Seafood Recipe, No Cook

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sefd Scallops Ceviche - This savory scallop recipe is truly a flavor explosion! A spectacular mix of so many one-of-a-kind flavors come together here to create one of the “BEST” seafood recipes you will find. Garlic, citrus, sweet and hot chilis, are just a few of the fresh, healthy ingredients to make this one!

Prep Time: 60 mins
Cook Time: 0 mins
Main Ingredient: Scallops
Difficulty Level: 1

Ingredients to make Scallops Ceviche

1 lb Scallops, fresh
1 c Juice, lime, to cover
2 ea Garlic, cloves, minced
1 ea Pepper, red bell, seeded, julienned
2 ea Chilis, green, sweet,seeded, julienned
1/2 bn Coriander, stemmed,coarsely chopped
1 lg Tomato, cored, chopped
2 ea Chilies, Jalapeno, with seeds, finely chopped
1/2 c Oil, olive

Directions to make Scallops Ceviche

Step 1:Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. Place the scallops in a bowl, add lime juice and marinate for 1 hour.
Step 2:After an hour, add the garlic, red bell pepper and sweet green chili. Mix thoroughly. Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix well. Serve immediately.
Step 3:Do not keep more than 2 or 3 hours.

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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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cat 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.

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Super Clam Chowder

December 28, 2009 by Firehouse Chef  
Filed under Appetizer, Buffet, Chowder, Clam, Easy, Easy Seafood Recipes, Lunch, Microwave, New Seafood Recipe, Soup, Supper

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sfd4 Super Clam Chowder - This simple seafood, super clam chowder recipe has an amazing amount of robust clam flavor! Clam stock and base are combined with an unbelievable amount of clams, to create this hearty soup. Sauted vegetables have also been mixed in to this quick fix recipe.

Prep Time: 10 mins
Cook Time: 25-30 mins
Main Ingredient: Clams
Difficulty Level: 1

Ingredients to make Super Clam Chowder

2 c Clams-large(about 8 clams)
2 Potatoes,diced; large
2 Med onions, sliced
2 Bell peppers, chopped
2 Celery stalks, chopped fine
1 tb Paprika
2 tb Butter
2 tb Flour
1 tb Accent
1 qt Clam stock
2 tb Clam base
1 c Tomatoes-whole; chopped

Directions to make Super Clam Chowder

Step 1:Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5-10 min. Drain.
Step 2:In a large pot,saute the onion, peppers, celery, & paprika in butter until the vegetables are tender, about 6 min. Add flour and Accent,stirring well so that mixture does not brown. Add clam stock, clam base, potatoes, & clams. Allow to simmer for 15 min.
Step 3:Add tomatoes & simmer for 5-10 min., covered. Serve.

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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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sfd_shrasp 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.

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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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sfdpb 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.

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Baked Snapper with Ginger Salsa

September 1, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Dinner, Easy, Easy Seafood Recipes, Fillet, Lunch, Main Course, New Seafood Recipe, Supper

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snap Baked Snapper with Ginger Salsa - This succulent, baked snapper recipe is a “Less Than 30 Minute” meal, that is melt-in-your-mouth tender, and extra moist. Served with a homemade ginger salsa, recipe included, that is quite delicious and it’s fresh, fabulous, flavor, really accents the seafood well. Yet another, quick and easy recipe.

Prep Time: 15-20 mins
Cook Time: 25 mins
Servings: 4
Main Ingredient: Snapper Fillet
Difficulty Level: 2

Ingredients to make Baked Snapper with Ginger Salsa

3 md Tomato, peeled, diced
2 tb Scallion, chopped
2 tb Cilantro, fresh, chopped
2 tb Jicama, chopped
3 tb Fresh lime juice, divided
1 tb Jalapeno, minced
2 ts Ginger, fresh, chopped
4 Fillet, snapper, (1 pound)
1 c Wine, white, dry

Directions to make Baked Snapper with Ginger Salsa

Step 1:Salsa: Combine tomatoes, onion, cilantro, jicama, 2 T lime juice, jalapeno and ginger in bowl. Cover and let sit for at least one hour.
Step 2:Fish: Preheat oven to 425 degrees. Place fillets in a shallow pan and cover with wine and remaining 1 T. lime juice. Cover pan with aluminum foil and bake for 25 minutes or unti fish flakes when poked with a fork. Arrange fish on a serving plate and spoon salsa on top.

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Spiced Flounder

July 13, 2009 by Firehouse Chef  
Filed under Baked, Barbeque, Broiled, Buffet, Easy Seafood Recipes, Main Course, New Seafood Recipe

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  Spiced Flounder - This very versatile fish recipe, is so simple, and is also a distinctive “30 Minute Meal”! Perfect for those on-the-go nights when everyone has somewhere to be, and since you get an explosion of flavor from the spiced seafood, rice is the perfect accompaniment.

Prep Time: 10 mins
Cook Time: 25 mins
Main Ingredient: Flounder, Cod, Sole
Difficulty Level: 2

Ingredients to make Spiced Flounder

4 lb Cod, Flounder, or Sole
8 Cloves garlic
3 Hot chillies
1 Inch ginger
1 md Bunch coriander
1 tb Coriander seeds
1 ts Brown sugar
1 ts Turmeric
1/2 ts Black mustard
1/2 ts Fenugreek seeds
1 tb Salt
1/2 c Lemon juice
1/2 c Vegetable oil
2 c Chopped onion
1 c Chopped tomato
1/2 ts Garam Masala

Directions to make Spiced Flounder

Step 1:Wash and pat dry fish. Sprinkle 1t salt inside and set aside. Preheat oven to 400f. Blend garlic, chili, ginger, 1/2 the corriander, corriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice till it all becomes a smooth paste (add some water if needed.)
Step 2:Fry onions till they are soft and golden brown. Add the blended masala and cook till most of the liquid is gone and it starts to leave the sides of the pan. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove.
Step 3:Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the masala over it. Cover tightly and bake for about 25 minutes. 7. Grill for 1 or 2 minutes in broiler and sprinkle the remaining coriander

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