|
| |
 |
|
Fish Recipes, Page #2 Page
#1 Page
#3 Page
#4 |
|
-
4 Flounder Fillets
-
2/3 cup uncooked couscous
-
1/4 cup sliced green onion
-
1 tsp. ground coriander
-
3/4 tsp. paprika
-
1/4 tsp. hot pepper sauce
-
1/2 cup sliced almonds
-
1/2 cup currants
|
-
1 can (10 1/2 oz.) double strength chicken broth -
divided
-
2 tbsp. melted butter or margarine
-
1 lemon, thinly sliced
-
2 tbsp. fresh parsley
-
4 sheets (12 x 18") of aluminum foil
|
Preheat oven to 450 or
grill to medium high. Spray foil with nonstick cooking spray;
set aside. Combine next 7 ingredients. Stir in half of
chicken broth. Center 1/4 of the mixture on each sheet of
aluminum foil. Top with flounder fillet, butter and lemon
slices. Bring up foil sides. Double fold top and one end
of packet. Through open end, add 1/4 of remaining broth. Double
fold remaining end to seal packet. Repeat to make four packets.
nl 8/7 |
|
Order Seafood Online |
|
|
-
6 Cod fillets
-
3/4 cup sesame seeds
-
3 cloves garlic
-
1/2 tsp. salt
-
Juice of 4 lemons
-
3 tbsp. water
|
|
Preheat oven to
350. Place the sesame seeds in a large heavy-bottomed frypan and
toast over a medium heat without added oil, shaking the pan back and
forth vigorously from time to time, until the seeds are lightly
browned. Turn on food processor and drop in
the garlic cloves one by one, followed by the sesame seeds. the salt,
lemon juice and water. Lightly oil an oven
dish, arrange the cod on the bottom and pour over the sesame
mixture. Cover and bake for 10 minutes.
|
|
Order Seafood Online |
|
Rainbow
Trout with Orange Teriyaki |
|
|
|
|
Combine Teriyaki and the
other ingredients. Whisk until smooth. Cook trout fillets
on an outdoor grill or in your oven broiler, while brushing Teriyaki
mixture over fish. Plate trout and serve immediately with
steamed rice and orange segments.
|
|
Order Seafood Online |
|
Flounder
with Tangelo & Ginger |
|
|
|
|
| Place each flounder on one
half of a sheet of greased aluminum foil and fold up the sides to
ensure liquid will not leak.
Squeeze the juice from the tangelos and pour equal
amounts over each fish. You may substitute with 3 oranges, provided it
is mixed with the juice of a lemon to give a tart edge to the flavor.
Break the butter into small pieces and dab over the
surface of the flounder, then sprinkle an equal amount of grated
ginger root over each fish.
Fold over the other half of the aluminum foil, crimp
the edges, and bake in a 375 degree oven for 20 minutes. If the
flounder is baked skin-on, remove the cooked skin with a sharp
knife. Sprinkle with chopped parsley and serve.
|
|
Order Seafood Online |
|
|
-
6 salmon fillets
-
Juice of 1 lime
-
4 sheets of aluminum foil
-
1 envelope fajita mix (.75 to 1.2 oz.)
-
2 tbs. flour
-
2 large bell peppers, cut in strips
|
-
1 medium onion, thickly sliced
-
1 can (15. oz) black beans, rinsed and drained
-
1/2 cup green cilantro or chipotle salsa
-
Warm tortillas, additional salsa and shredded
Monterey Jack cheese
|
| Preheat oven to 450 degrees
or outdoor grill to medium-high. Cut salmon fillets crosswise
into 1/2 inch strips. Squeeze lime juice over salmon.
Combine salmon strips, fajita seasoning and flour; set
aside. Combine peppers, onion, beans and salsa. Center
one-fourth of pepper mixture on each sheet of aluminum foil. Top
with salmon strips. Bring up foil on sides. Double fold
top and ends to seal packet, leaving room for heat circulation
inside. Repeat to make four packets.
Bake 25 to 30 minutes on a cookie sheet in oven or
grill 9 to 11 minutes in covered grill. Serve with tortillas,
additional salsa and cheese. Makes 4 servings. nl 8/22
|
|
Order Seafood Online |
|
Tuscan
Halibut with Cannellini Beans |
|
-
6 Halibut fillets
-
4 tsp. lemon juice
-
2 tsp. lemon-pepper seasoning
-
4 lemon slices
-
4 sheets (12x18) aluminum foil
-
1/4 cup prepared pesto, divided
|
-
2 cans cannellini beans, rinsed, drained (or great
northern beans)
-
2 medium tomatoes, chopped, or 1 can (14.5 oz)
diced tomatoes, drained.
|
| Preheat oven to 450 degrees
or grill to medium-high. Combine beans, tomatoes, and 2 tbs.
pesto: mix well.
Center 1/4th of bean mixture on each sheet of
aluminum foil. top with Halibut fillet; drizzle with lemon
juice. Spread Halibut with remaining pesto; sprinkle with
lemon-pepper. Top with lemon slices.
Bring up foil sides. Double fold top and ends
to seal packet, leaving room for heat circulation inside. Repeat
to make four packets. Bake 16 to 20 minutes on a cookie sheet in
oven, or grill 14 to 18 minutes in covered grill. 11/4/02 |
|
Order Seafood Online |
|
Cod
with Caramelized Onions |
|
-
3 1/2 lbs. Spanish onions, large, sliced
-
2 cups red wine
-
2 cups red wine vinegar
-
Salt/pepper to taste
-
1 cup honey
-
2 oz. butter
-
1/4 cup fresh thyme or marjoram, chopped
|
- 6 fillets of cod
- 2 oz. olive oil
- Salt/pepper as needed
|
| Caramelize onions: In
large spray-coated or non-stick stockpot, sauté onions in wine and
wine vinegar. Reduce sauce until liquid evaporates, stirring
occasionally.
Stir in honey and cook over medium heat until
caramelized, about five minutes. remove from heat. Stir in
butter and thyme; heat through. Keep warm until serving.
For each serving, heat 1/2 tbs. oil in non-stick
skillet. Season one fillet with salt and pepper blend; sauté in
oil until done. Serve with 1 cup onions. nl 3/20 |
|
Order Seafood Online |
|
Grilled
Swordfish with Cilantro Butter |
|
- 32 ounces fresh swordfish fillets (4 fillets), center-cut
- 2 tablespoons olive oil
- Cilantro Butter
- 1 bunch cilantro
- 1/2 cup unsalted butter
- juice of 1 lime
- salt and freshly ground pepper, to taste
|
| Serves 4. Prepare a charcoal fire. Swordfish
is especially good cooked over mesquite charcoal, although other types of fuel are fine. |
| Lightly coat fillets with olive oil. When fire is ready,
place fish on oiled grill and cook until just firm to the touch (about 4 minutes per side
for thick fillets, less for thinner fillets: don't overcook). Serve immediately with
Cilantro Butter. Cilantro Butter: Wash cilantro thoroughly and remove thick stems.
Combine with butter in food processor or blender with metal blade and mix for several
seconds until light and fluffy. Blend in lime juice. Season with salt and cayenne pepper.
Makes 2/3 cup.nl417 |
Order Seafood Online |
|
Fish
Baked in Parchment with Lime and Cilantro |
|
- safflower oil, to grease parchment
- 4 large fillets of red snapper, cod, flounder
- I teaspoon grated gingerroot
- 2 tablespoons sake or rice wine
- I tablespoon lime juice
- 1 teaspoon grated lime rind
- 2 tablespoons minced cilantro
- 1 teaspoon dark sesame oil
|
| Preheat oven to 350 degrees F. Lightly oil 4 sheets
parchment paper. Place I fillet on the center of each sheet of parchment. |
| In a small bowl combine gingerroot, sake, lime juice, lime
rind, cilantro, and sesame oil. Spoon an equal amount over each fish fillet. Roll edges of
parchment together, forming a packet around fish- Bake for 12 minutes. To serve,
unroll parchment packets and slide fish onto plates. Spoon poaching liquid over fish and
serve immediately. |
| Note: Lime and cilantro add a Caribbean flavor to this
easy, salt-free entree, Choose fillets of red snapper, cod, flounder, or orange roughy.
You can even marinate the fish in the poaching liquid overnight before cooking. |
Order Seafood Online |
|
|
- 4, 6 - 8 oz. Mahi Mahi fillets from Charleston Seafood Express.
- 6 shallots, coarsely chopped
- 4 quarter-size slices fresh unpeeled ginger
- 1 clove garlic
- 3 tbs. unsalted butter
- 1/2 cup chicken broth
- 4 tsp. cornstarch
- 1/3 cup dry white wine
- 1 tbs. fresh lemon juice
- 2 tsp. grated lemon zest
- 1/2 tsp. freshly ground black pepper
|
| Preheat grill or broiler; spray a grilling basket or broiler pan
with nonstick cooking spray and arrange the Mahi Mahi fillets on top. In a food processor,
mince shallots, ginger and garlic. |
| In a small skillet, melt butter. Add shallot-ginger mixture and
cook, stirring until just golden, 8 - 10 minutes. Remove skillet from heat. |
| Brush Mahi Mahi fillets with half the ginger-shallot mixture.
Grill or broil 4 - 5 inches from heat, turning once, until lightly colored and the flesh
just flakes when tested with a fork, about 6 minutes. In a small bowl, blend together
chicken broth and cornstarch. Return skillet to medium heat and stir in wine, lemon juice,
zest, and pepper. Bring to a boil, add cornstarch mixture and return to a boil, stirring
constantly. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or
until thickened and slightly glossy. Transfer fillets to plates and drizzle shallot-ginger
glaze over them. Serve immediately. |
Order Seafood Online |
|
Baked
Whole Sea Bass with Potatoes |
|
- 2 lbs. Sea Bass from Charleston Seafood
- 1/2 cup extra virgin olive oil
- 2 large potatoes, peeled, in 1/8-in. slices
- 2 garlic cloves, finely chopped.
- 1/2 tsp. finely chopped fresh thyme, or 1/4 tsp. dried
- Salt and pepper to taste
- 3 tomatoes, peeled, seeded and coarsely chopped
- 15 brine-cured (not canned) black olive, pitted and coarsely chopped
|
| Rinse fish in cold water. Preheat oven to 400 degrees
F. |
| Coat bottom of an oval baking dish with olive oil and
arrange in an overlapping layer of potatoes on top. Sprinkle with garlic, thyme, olive
oil, salt and pepper. Continue in this way with layers of remaining potatoes. |
| Bake potatoes for 20 min. Rub fish with olive oil and
season with salt and pepper. Place fish on top of potatoes, arrange chopped tomatoes and
olives around fish, and bake about 30 min., or 15 minutes per inch of thickness. The fish
is done when the flesh is opaque and pulls away from the bone. |
Order Seafood Online |
|
|
- 6 swordfish steaks (each about ½ lb. and 1 inch thick.)
- 1 large sweet red pepper
- 2 lemons
- 3 tbs. fresh oregano
- 1 cup olive oil
- 1 tsp. salt
- ½ tsp. fresh ground black pepper
- dry white wine
|
| Remove seeds and ribs from pepper and cut into ¼ inch cubes. Put
in a bowl and mix well with the juice of the two lemons, the olive oil, salt, pepper, and
the oregano. Heat broiler and pour wine to a depth of 1/8 inch in a broiler pan. Lay
swordfish steaks in wine and broil for 3 minutes. |
| Pour the seasoned lemon, oil and oregano mixture over the fish and
cook for 3 to 4 minutes more (until fish is cooked through and lightly browned.)
Immediately transfer fish to a warmed serving dish. You may need to reduce the sauce
slightly by boiling vigorously and stirring for 2 minutes more. Pour sauce over fish and
serve. Serves 6. nl 5/16 |
Order Seafood Online |
|
|
- 3 tbs.butter
- 1/4 cup finely chopped green onions
- 1/4 cup flour
- 3/4 cup fish stock
- 3 tbs. white wine
- 1/4 tsp. salt
- Dash cayenne
- 1 egg yolk, beaten
- 1/3 cup Charleston Seafood Express lump crabmeat
- 1/2 cup Charleston Seafood Express boiled shrimp, peeled and veined
- 1/2 dozen Charleston Seafood Express oysters, lightly blanched
- 2 teaspoons finely chopped parsley
- 6 tbs. paprika
- 5 tbs. parmesan cheese
- 3 tbs. bread crumbs
- 1/4 cup vegetable oil
- 2 whole Flounders (headed & gutted) from Charleston Seafood Express
|
| Over medium heat in a 9 inch skillet, melt butter and sauté
onions until tender. Blend in the flour thoroughly. Cook slowly about 5 minutes stirring
constantly: Do not brown. Remove skillet from heat. Blend in fish stock, wine, salt and
pepper, until smooth. Blend in egg yolk thoroughly. Return pan to heat and gently cook
over low heat, stirring constantly, about 15 minutes. Add crab meat, shrimp, oysters and
parsley and mix thoroughly, heat through and remove from heat. |
| Fill flounder with stuffing and sprinkle with a mixture of 6 tbs.
paprika, 5 tbs. of parmesan cheese and 3 tbs. bread crumbs. Close fish. In a large, 12
inch cast iron skillet sear flounders in 1/4 cup vegetable oil. Place skillet: with
flounders into 400 F oven for about 20 minutes until done. Serve with lemon slices and
parsley. Serves 2. |
Order Seafood Online |
|
|
- 1 cup Soy Sauce.
- 4, 6-8 oz. Tuna steaks from Charleston Seafood Express.
- 3 tbs. of Hot Chinese Mustard.
|
Mix the Chinese mustard into the soy sauce. Marinate the tuna
steaks for at least 30 minutes in this sauce. Baste tuna steaks while grilling, until tuna
is done to your liking.
Provided by Henry's Restaurant. |
Order Seafood Online |
|
|
- 4 tsp. salt
- 2 bay leaves
- 1 lemon, sliced
- 1 onion, sliced
- Dash cayenne
- 2 quarts water
- 4 lbs. Charleston Seafood Express Red Snapper fillets.
- 2 cups hollandaise sauce
- 2 tbs. chopped parsley
|
Hollandaise Sauce
- 4 egg yolks
- 2 tbs. lemon juice
- 1/2 lb. butter, melted
- 1/4 tsp. salt
|
| In top half of double broiler, beat egg yolks and stir in lemon
juice. Cook very slowly in double broiler over low heat, not allowing water in bottom half
to come to a boil. Add butter a little at a time, stirring constantly with a wooden spoon.
Add salt and pepper. Continue cooking slowly until thickened. Yields one cup. |
| Snapper: Combine first six ingredients and poach Red Snapper,
about 15 minutes. Remove from water, drain well, place on serving platter. Cover with
hollandaise sauce and parsley. Serves 2-4 |
Order Seafood Online |
|
|
| A salmon and cheese pie flavored with sour cream |
Parmesan Crust
- 1½ cups flour
- ½ cups grated parmesan cheese
- ¾ cups shortening
- 3 – 4 tbs. water
|
Filling
- 1 lb. Charleston Seafood Express Salmon
- 1 large onion, diced
- 1 garlic clove, minced
- 2 tbs. butter
- 2 cups sour cream
- 4 eggs
- 1½ cups gruyere cheese, shredded
- 1 tsp. dill weed
- ¼ tsp. salt
|
| Grill or poach Salmon until tender. Preheat oven to 375º F. Make
parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture
resembles size of small peas. Sprinkle with 2 tbs. water. Form into a dough, adding more
water as needed. Press into an 8–inch springform pan. Bake at 375º F for 10 minutes.
Make filling: Sauté onion and garlic in butter until onion is soft. Beat sour cream and
eggs until blended. Break salmon into bite-size pieces. Stir into sour cream mixture along
with vegetables, 1 cup gruyere, crumbled dill weed, and salt. Pour into baked crust; top
with remaining gruyere. Bake at 375º F oven for 65 to 70 minutes. Cool 15 minutes in pan.
Remove sides of pan and serve. Serves 4 |
Order Seafood Online |
|
|
Fish Recipes, Page #2 Page
#1 Page
#3 Page
#4
|
|
