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Curry Halibut Stroganoff

November 27, 2009 by  
Filed under Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Sauce, Supper

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sfd8Curry Halibut Stroganoff – This qick fix, creamy, curry halibut, is a distinctive, tried and true recipe. Pre-cooked, flaked halibut mixed with fragrant, tasty curry, in a succulent cream sauce, all done stove top, and served over steaming hot rice or noodles, magnificent!]

Prep Time: 5 mins
Cook Time: 8-12 mins
Servings: 4
Main Ingredient: Halibut
Difficulty Level: 1

Ingredients to make Curry Halibut Stroganoff

2 tb Butter
1/4 c Chopped onion
1 ts Curry powder
8 oz Halibut (cooked and flaked)
1 cn Cream of Chicken soup
1/2 c Plain yogurt
1/2 c Milk
1/2 ts Lemon juice

Directions to make Curry Halibut Stroganoff

Step 1:Saute chopped onion and curry powder in butter. Stir in can of chicken soup, yogurt, milk, lemon juice and halibut. Heat through.
Step 2:Serve over rice or noodles.

Image Source: stu_spivack

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Delicious Salmon and Sauce

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

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sfd_slmDelicious Salmon and Sauce – This simple, shortcut, salmon steak and sauce recipe is pan fried stove top, in less than 20 minutes. The mouth watering 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

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Baked Trout with Yogurt and Herbs

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

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troutBaked Trout with Yogurt and Herbs – This fabulous, baked fish recipe is an herbed, creamy sensation! Whole , fresh trout, a subtle change from seafood, 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

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Grilled Tandoori Fish

July 14, 2009 by  
Filed under Barbeque, Buffet, Easy Seafood Recipes, Grilled, Main Course, New Seafood Recipe, Supper

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 Grilled Tandoori Fish – This divine, BBQ’d fish recipe, is so well-ronded, it can be made with Mahi Mahi, Tilapia, or snapper. Light, quick, and easy, it’s fresh seafood flavor is phenomenal, accented superbly by the homemeade, full-bodied, tandoori sauce. Try it with our Grilled Sweet French Fries, for the perfect side.

Prep Time: 15 mins
Cook Time: 8-10 mins
Servings: 4
Main Ingredient: Mahi Mahi, Tilapia, Snapper

Ingredients to make Grilled Tandoori Fish

1 1/2 cup(s) low-fat plain yogurt
2 teaspoon(s) garlic paste
2 teaspoon(s) grated fresh ginger
2 1/2 teaspoon(s) paprika
1 teaspoon(s) curry powder
1 teaspoon(s) red chili powder
1 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
4 (6-ounce) 3/4-inch-thick tilapia, snapper, or mahimahi fillets

Directions to make Grilled Tandoori Fish

Step 1:In a large bowl, whisk together yogurt, garlic paste, ginger, paprika, curry powder, chili powder, cumin, and salt. Remove 1 cup of the mixture to a bowl and reserve for serving. Place fillets in a shallow dish and brush with remaining yogurt mixture to coat completely. Cover and refrigerate 1 hour.
Step 2:Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Remove fillets from marinade; wipe off excess marinade. Brush the cooking grates clean and oil the grill rack. Lightly brush fillets with oil. Grill fillets (keeping the grill lid closed as much as possible) until fish is opaque and still moist, 6 to 8 minutes, carefully turning fillets once when fish releases easily from grill pan.
Step 3:Serve with remaining yogurt mixture.

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Lobster Citrus Spinach Salad

June 19, 2009 by  
Filed under Boiled, Easy, Easy Seafood Recipes, Main Course, Supper

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 Lobster Citrus Spinach Salad – The astoundingly, loaded with succulent seafood meat and flavor, lobster tail is used for this fabulous salad! Quickly boiled, the meat removes quite easily. Served on fresh spinach, we added some bright, colorful, fresh fruit to give just the right amount of zest!

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

Ingredients to make Lobster Citrus Spinach Salad

3 8 oz lobster tails; fresh or frozen
1 md Pink grapefruit; peeled, sectioned
1 md Orange; peeled and sectioned
1/4 c Orange yogurt
3 tb Orange juice
1 tb Fresh lemon juice
1 ts Grated orange rind
1 ts Grated lime rind
1/8 ts White pepper
4 c Fresh spinach leaves; torn
2 ts Fresh chives; chopped

Directions to make Lobster Citrus Spinach Salad

Step 1:Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections.
Step 2:Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix.
Step 3:Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives.

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