ABOUT OUR SEAFOOD

CharlestonSeafood.com, a fresh seafood company in Charleston, South Carolina.  

• 1 tbsp. garlic, minced
• 1/4 cup butter or margarine
• 2 cups each half-&-half and whipping cream
• 4 oz. julienne Alaska Lox or Nova Smoked Salmon*
• 1/2 cup peeled, seeded and chopped tomatoes

• 1 tbsp. chives
• salt & ground white pepper to taste
• 8 oz. linguine or fettuccine**
• 1/2 cup grated Parmesan cheese
• 1 tbsp. minced parsley

Sauté garlic in butter about 5 minutes or until softened. Add half-&-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper. Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings.

*Four ounces kipper smoked salmon, coarsely chopped or flaked, can be substituted. **One pound fresh linguine or fettuccine noodles can be substituted.

Order Seafood Online

• 4 tablespoons margarine

• 1/2 cup green onion, chopped

• 4 tablespoons plain flour

• 2 cups milk

• 1 cup cheddar cheese grated

• 2 pounds flaked, cod or haddock (may substitute shrimp or crab)

• 1/8 teaspoon cayenne, optional

• Salt and Pepper to taste

• 1 can prepared biscuits

Order Seafood Online

• 1 Halibut, Grilled, flaked
• 1 tbsp. olive oil
• 2 sweet onions, peeled, chopped
• 5 garlic cloves, minced
• 1/3 cup salsa

• 2/3 cup BBQ sauce
• 3/4 cup walnuts, toasted
• 1 1/2 cup mozzarella cheese
• 1 16" pizza crust

Order Seafood Online

• 1 whole Tilapia
• 2 tsp. fresh thyme
• 1 tsp. dry red pepper
• 1 tsp. sesame oil
• 1 tsp soy sauce
• Salt

Vegetables

• 1 carrot
• 1 celery stalk
• 1/2 tsp. bean sprouts
• 1/2 tsp pea pods
• 1/2 tsp. chopped leaks
• 1 tsp. sesame oil
• Salt
• juice of 1 lemon

Order Seafood Online

• Meat of 3, 1.4 lb. lobsters or 3 cups frozen lobster tails
• 3 tbsp. tomato puree
• 2 tbsp. lemon juice
• 1 tbs. dry sherry
• 2 tsp. brandy
• 1/2 cup water

• 1 minced clove garlic
• 1 finely chopped shallot
• 1.5 tbsp. whipping cream
• 2 cups mayonnaise
• 1/2 tsp. paprika
• 1 tsp. salt

Puree in the blender, 1/2 of the lobster meat plus tomato puree, lemon juice, sherry, brandy and water.  Mix in garlic, and the shallot.  Cook the mixture over low heat until reduced by one-third..  Cool, then add: whipping cream, mayonnaise, paprika and salt.  Chill 1.5 hours.  Arrange an additional chilled 4 oz. lobster meat per serving in 6 parfait glasses.  Cover the meat with the sauce, letting it cover the lobster meat.  Optionally, you may add whipped cream and watercress.  Serve immediately. Nl 7/10

Order Seafood Online

• 4 grouper fillets
• Olive oil
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• 1/8 tsp. each salt and pepper

• 1/4 cup fresh chopped strawberries
• 1/4 cup fresh blueberries
• 1/2 cup avocado, chopped
• 2 tbsp. fresh cilantro, minced
• 1 tbsp. canned green chilies, chopped
• 1 tbsp. orange juice
• 2 tsp. sweet onion, minced
• 1 tsp. jalapeno pepper, seeded, chopped
• 1/4 tsp. sugar
• 1/8 tsp. salt

Mix all strawberry salsa ingredients in a medium glass bowl.  Refrigerate.  Using basting brush, coat grouper with olive oil.  Sprinkle seasonings over fish.  Place grouper on grill for 4 minutes until internal temperature reaches 145f.  Serve with strawberry salsa.

Order Seafood Online

• 1 3/4 cups all-purpose flour
• 1/4 tsp. salt
• 1 tsp. rapid-rise active dry yeast
• 1 cup warm milk
• 2 eggs
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. chopped chives
• 1/2 cup lime citrus oil (see right panel)

• 8 ounces smoked salmon
• crème fraiche or sour cream

Citrus oil:

• 4 strips of citrus peel (lemon, lime or orange)
• 1 1/4 cups extra-virgin olive oil

Brush a large nonstick skillet with oil and place over medium heat.  When hot, pour 4 spoonfuls of the yeast mixture into the pan to form small pancakes.  Cook for 2-3 minutes until the undersides are golden and holes appear on the tops, then flip over with a spatula or pancake turner and cook for 1 minute longer until browned on each side.  Keep warm and repeat to make 16 blinis.  Top with smoked salmon and crème fraiche.  Drizzle with chive oil and serve immediately.  Serves 8.

Citrus oil:

Place the peel in a clear jar and pour the oil over.  Store in a cool, dark place for up to 2 weeks.  Strain into a clean jar. 

Order Seafood Online

• 1 lb. salmon, boneless, skinless, cut into 1" nuggets
• Vegetable oil

• 1/2 cup light soy
• 1/3 cup honey
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• 1 tsp. black pepper
• 3 dashes hot sauce

Remove salmon from marinade.  Lightly coat with vegetable oil.  Lay nuggets over wire mesh rack for 2 minutes.  Turn

Grill for approximately 2 to 3 more minutes until the internal temperature reaches 145f.

Recipe from Seafood Twice a Week by Evie Hansen

Order Seafood Online

• 1 lb. halibut
• 1 tbsp. olive oil
• 1/4 cup low-fat chicken broth
• 2 tsp. fresh ginger, grated
• 1 clove garlic, minced
• 1 cup broccoli flowerets
• 1 cup carrots, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 3 tbsp. green onion, thinly sliced

• 2 tbsp. rice vinegar
• 1 1/2 tbsp. light soy sauce
• 1 tsp. sesame oil
• 1/2 tsp. dried red pepper flakes

Recipe from Seafood Twice a Week by Evie Hansen

Order Seafood Online

• 1 lb. swordfish steaks
• Vegetable cooking spray

• 2 tbsp. dried minced garlic
• 2 tbsp. ground ginger
• 1 tsp. ground allspice
• 1 tsp. ground cloves
• 1 tbsp. ground cinnamon
• 1 tsp. salt
• 1/8 tsp. cayenne pepper
• vegetable cooking spray

Recipe from Seafood Twice a Week by Evie Hansen

Order Seafood Online

• 1 lb. catfish fillets
• Vegetable cooking spray

• 1/3 cup tomato sauce
• 1/3 cup vinegar
• 1 tsp. sugar
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. oil
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/8 tsp. paprika

Recipe from Seafood Twice a Week by Evie Hansen

Order Seafood Online

• 4 swordfish steaks
• 3 cups vegetables, e.g. bell peppers, carrots, eggplant, potatoes, or zucchini
• vegetable oil

Sauce

• 5 garlic cloves, minced
• 1/2 cup vinegar
• 1/2 cup fresh lemon juice
• 1 tbsp. olive oil
• 1 tbsp. dried oregano
• 1 tsp. sugar
• 1/8 tsp. red pepper flakes
• 1/8 tsp. each salt and pepper

Recipe courtesy of Seafood Grilling 2x per week.

Order Seafood Online

Filling

• 1 medium red onion, finely diced (about 1-1/2 cups)
• 1 1/2 cups diced raw salmon
• 2 tablespoons chopped canned chilies
• 2 tablespoons finely chopped cilantro
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Tamales

• 1-1/2 cups masa harina flour (about 1/2 pound)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3/4 cup warm water
• 2 tablespoons corn oil
• 1 tablespoon light sour cream

To make filling, sweat onion in a covered non-stick skillet over medium heat just until soft, about 5 minutes. Add a little water if necessary to prevent scorching. Combine onion with all remaining ingredients and mix well. Set aside.

To make tamales, combine all dry ingredients and mix well. Combine water and oil and add to dry ingredients. Blend until smooth. Blend in sour cream and knead as you would bread dough. 

Divide dough into 6 (1/3-cup) balls, about 3 ounces each. Press each ball flat between two pieces of waxed paper and smooth out into a circle 7 inches in diameter with your fingers.  

Remove the piece of waxed paper on the top and place 1/3 cup of filling mixture in the center of each circle of dough. Using the bottom sheet of paper, lift and fold one edge of the dough over the top of the filling. Repeat with the other edge of the dough to make a tubular envelope and press firmly to seal the dough tightly around the filling.  

Roll each tamale in corn husk or plastic wrap and twist each end firmly, tying if necessary to prevent leakage. Steam the tamales over rapidly boiling water for 15 minutes.

Order Seafood Online

• 2 pounds fresh Chilean Seabass
• 1 pound fresh spinach, chopped
• 1-1/2 cups Basic White Sauce (see recipe)
• 2 ounces part-skim mozzarella cheese (about 1/2 cup), grated

• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• 1 tablespoon freshly grated Parmesan cheese, for sprinkling

Preheat oven to 350° F. Place fish in a glass or other baking dish, cover, and bake until fish turns from translucent to opaque (about 20 minutes).

While fish is cooking, cook spinach in boiling water for 1 minute. Drain in colander or a strainer and place under cold, running water to preserve color. Press spinach with the back of a spoon to extract all the liquid. Line the bottom of an 8 x 12-inch glass baking dish with spinach. Place cooked fish on top of spinach and pour juices from fish over the top of all.  

In a saucepan over low heat combine white sauce, mozzarella, nutmeg and pepper and beat until cheese is completely melted. Pour cheese mixture evenly over fish. Sprinkle Parmesan evenly over all. Bake fish for 10 more minutes, then place under the broiler until top is lightly browned.

Order Seafood Online

• 1 medium onion, finely chopped
• 1 leek, white part only, thinly sliced
• 1 clove garlic, finely chopped
• 2 cups chicken or fish stock
• 2 medium tomatoes, peeled, seeded and diced
• 2 tablespoons finely chopped parsley
• 1 stalk celery finely chopped
• 1 bay leaf
• 1/4 teaspoon each dried thyme and dried fennel, crushed

• 1/4 teaspoon dried saffron, dissolved in a little stock
• 1/8 teaspoon freshly ground black pepper
• 1 cup dry white wine
• 1/2 pound cod, cut into strips
• 1/2 pound shellfish (shrimp, lobster, scallops,  etc.), shelled and cleaned
• 1/2 teaspoon Texas Pete hot sauce
• Sprigs of fresh thyme or fennel, for garnish

Add all other ingredients except the fish, shellfish and garnish. Mix well and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.  

Add fish and shellfish and cook until they turn from translucent to opaque, 2 to 5 minutes. Serve in four individual casseroles, garnished with sprigs of thyme or fennel.

Order Seafood Online

• 1 (15-1/2-ounce) can salmon or mackerel,    drained
• 1 large onion, diced (about
• 2 cups)
• 1 garlic clove, minced
• 1 (16-ounce) carton non-fat plain yogurt
• 1 cup liquid egg substitute
• 4 ounces reduced-fat Swiss cheese (about
• 1 cup), shredded
• 1 teaspoon dill weed, crumbled
• 1/2 tsp hot sauce
• 1/4 teaspoon salt

• 1-1/2 cups unbleached flour
• 2 ounces Parmesan cheese, grated (about
• 1/2 cup)
• 1/3 cup canola oil
• 1/4 cup non-fat milk
• 1/4 tsp. salt

Order Seafood Online

•  4 ounces fresh ginger root, peeled and diced

• 2 cups dry red wine

• 3 shallots, minced (about
  1/3 cup)

• 2 tablespoons corn oil margarine

• 1/8 teaspoon salt
• 1 pound fresh salmon fillets
• 4 teaspoons cracked black peppercorns
• 2 tablespoons olive oil

Order Seafood Online

• 1 tablespoon margarine
• 2 tablespoons dried tarragon
• 2 medium onions, thinly sliced
• 6 rainbow trout, split and cleaned

• 1/4 cup  lemon juice
• Freshly ground black pepper
• Fresh tarragon sprigs, for garnish, optional

Remove the trout from the oven and transfer to individual plates or a serving platter. Garnish with tarragon sprigs, if desired.

Order Seafood Online

• 3 tbsp. unsalted butter
• 1/3 cup minced shallots
• 1/8 tsp. saffron threads
• 2 cups fish stock or bottled clam juice
• 20 mussels, scrubbed, debearded

• 4, 6 ounce Monkfish fillets
• 1/2 cup whipping cream
• 1 tbsp. fresh dill
• 1 tbsp. fresh lemon juice
• 2, 6 ounce packages of baby spinach leaves

Add fish to liquid in pot.  Reduce heat to medium.  Cover; simmer until fish is just cooked through, turning once, about 6 minutes.  Using slotted spatula, transfer fish to plate; tent with foil.  Boil liquid until reduced to 3/4 cup sauce, about 3 minutes.  Add cream;  simmer until slightly thickened, about 4 minutes.  Mix in dill and lemon juice.  Season with salt and pepper.

Meanwhile, melt 2 tablespoons of butter in another large pot over medium-high heat.  Add spinach; cook until just wilted, tossing occasionally, about 3 minutes.  Season with salt and pepper.  Divide spinach among 4 plates.

Top spinach with fish.  Spoon sauce over.  Surround with mussels and serve.

Order Seafood Online

• 4, 6 ounce sea bass fillets
• 1 cup fresh breadcrumbs made from crustless French bread
• 3/4 cup walnuts (3 ounces)
• 2 tablespoons, 1/4 stick unsalted butter, melted
• 2 tbsp. prepared horseradish
• 1 1/2 tbsp. whole grain Dijon mustard
• 1/4 cup finely grated Parmesan cheese (3/4 ounce)
• 2 tbsp. minced fresh parsley
• 4 tsp. olive oil

• 3/4 cup dry white wine
• 3 tbsp. chopped shallot
• 2 tbsp. fresh lemon juice
• 1/2 cup chilled, unsalted butter, cut into 8 pieces
• 1 1/2 tbsp. chopped fresh dill

Preheat broiler.  Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes.  Transfer to plates.  Serve fish with lemon-Dill sauce.

Lemon-Dill Sauce:

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes.  Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more.  Remove pan from heat.  Stir in dill.  Season to taste with salt and pepper.

Order Seafood Online