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> Seafood Recipes, What else but the bounty of the sea?
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freekenny 
Posted: 19-Aug-2004, 09:47 PM
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ZodiacWillow

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O'siyo,
Some days it's just too darn hot to cook fireman2.gif...that is when I enjoy a cool salad..here is one that I make and made up for something 'quick' and healthy rolleyes.gif
The amount is going to depend on how many people are going to be sharing, etc..I don't usually measure out ingredients, I just make and add to taste biggrin.gif
Take some shrimp, fresh and peeled, throw in a bowl...cut up and add mandarine oranges, pineapple, kiwi, celery, shredded carrots, black olives and sesame seeds to the shrimp.. Next, mix in a bowl, extra virgin olive oil, black pepper, orange and pineapple juice....mix well then pour on top of all ingredients...a nice bed of fresh spinach makes a wonderful 'bowl' for this salad to rest on eat.gif Use your favourite green!~ A nice french/wheat bread dipped in olive oil, garlic and onion just top if off perfectly~ biggrin.gif Serve with ice cold tea~~
~~Sty-U red_bandana.gif


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Shadows 
Posted: 15-Oct-2005, 09:51 AM
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ZodiacHolly

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JEWISH METHOD OF FRYING FISH
Scale the fish with the utmost thoroughness, remove the entrails, wash very thoroughly, and salt both inside and out. Then cut the fish into convenient slices, place them on a strainer and leave them there for an hour.


Meanwhile, place some flour in one plate and some beaten eggs in another, and heat a large frying-pan half full of oil or butter. Now wipe your fish slices thoroughly with a clean cloth, dip them first in flour and then in beaten eggs and finally fry until browned.

In frying fish very hot oil is required. If a crumb of bread will brown in twenty seconds the oil is hot enough. Put fish in a frying basket, then into the hot oil and cook five minutes. Drain on brown paper and arrange on platter. Do not stick knife or fork into fish while it is frying.


When the oil has cooled, strain it, pour it into a jar, cover it and it will be ready for use another time. It can be used again for fish only.




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Is iomadh duine laghach a mhill an Creideamh.
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stoirmeil 
Posted: 17-Oct-2005, 06:49 PM
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This is just a really simple-minded New England way to serve schrod, or baby cod. It works well with mature cod too, but the schrod is tender and nice. It tastes incredibly good, and it's hearty when it gets really cold out. For the rest of the meal -- some veggies with a good complementary flavor, maybe beets, green peas with little pearl onions, green beans with almonds. Broccoli with a cheddar sauce would be nice too. Cod is not too delicate for a strong flavor next to it.

8 big potatoes -- better if they are older and a bit dry

2 whole big heads of garlic

one very fresh large schrod fillet, whole (really a young cod), or cut into serving sizes if you don't have the right long baking dish (but it looks cool in one piece); or several smaller fillets

butter, cream, salt, pepper. A little olive oil and lemon juice.

Bake the potatoes in their skins. While they bake, peel the garlic (I do mean two whole HEADS of garlic, not two cloves) and gently cook it in water to cover it until it is quite soft (add water little by little as it cooks down). It will taste interesting and nutty, sweet, and no bite. Mash the cooking water and garlic together into a paste. When the potatoes are done, remove skins and mash til very smooth. Add butter and cream a little at a time as you mash, til the tatties won't take up any more -- this is why we wanted old leathery potatoes. smile.gif And salt and pepper, don't be too shy with the pepper. Whip the garlic paste into the mashed potatoes. Turn this mix into the baking dish and lay the schrod filet over it. Give the filet a light coat of oil and sprinkle with lemon juice, salt and pepper. Bake at 400 til the fish is done -- fish takes less time than you think, so check it at 10 to 12 minutes. (It also depends on whether you used one big fillet or several smaller ones). Or if you have a flameproof dish you could run the whole thing under the broiler for 4 or 5 minutes (4" from flame). When the schrod begins to flake into sections at the thickest part but is still moist, you know it's done. Serve it just like that at the table: a portion of fish with the potatoes under it.

I tried this once with salmon, but sadly it's not as good. This is just the spirit of coastal New England in the winter -- cod and potatoes and butterfat and pepper, more or less like the white chowders, with just the little frenchy twist of garlic instead of onion. If you came in out of the cold you could have yer hot buttered rum while it bakes.
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Aaediwen 
Posted: 24-Jan-2007, 05:44 PM
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ZodiacHolly

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Here's something I got from Larry Morris, of Emerald Rose. I was looking for a chowder recipe after we got back from Ireland, and he send me this wonderful mix. It's a bit pricy where I'm at, and takes some effort to fix. But it's definately worth it. And it's not the end of the world if you can't find everything.

IRISH SOUPS & BREADS -NUALA CULLEN
SouPS
SEAFOOD CHOWDER
WITH SAFFRON
A classic chowder with a hint of saffron.

375 g/.75lb cod or other white fish
1OO g/4 oz salmon
450 g/1lb mixed mussels and prawns
4 pieces streaky bacon, cut in fine strips
1 each carrot, leek, onion, celery
2 large potatoes
900 ml/1.5 pints/3.25 cups water or fish stock
300 ml/.5 pint/1.25 cups cream
7 g/.5 oz carrageen moss,* optional
150 g/2 oz/4 tablespoons butter
I large tablespoon flour
I pinch saffron
salt and black pepper
I tablespoon finely chopped parsley
*Carrageen: reddish purple sea vegetable, also known as Irish moss, rich in
calcium and other essential vitamins and minerals.
. .
. .
Heat the cream, put in the saffron and leave to infuse.

Bring the water or fish stock to a boil and poach the cod and salmon for 5
minutes. Lift out, carefully remove any bones or skin, flake the fish and
set aside. If the mussels and prawns are uncooked, poach them in the stock
for 3 minutes or 50 until all the mussels have opened, then remove and
shell the prawns. discard any mussels that have not opened, and set aside.
Strain the stock carefully and reserve.

Melt the butter in the saucepan and cook the bacon until crisp. Remove and
drain on kitchen paper. Add the peeled and chopped vegetables to the
saucepan, tossing around to absorb the butter for a few moments. Stir in the
flour. mix well, then gradually add the strained stock, stirr1ng until
smooth. Cover and cook gently until the vegetables are tender, about 10-15
minutes. Pour in the cream and saffron and simmer gently for a few minutes.

Taste for seasoning, return the fish and shellfish to the saucepan and
reheat gently.

Serve in deep soup plates scattered with the bacon and parsley, with freshly
baked brown soda bread and lots of butter.


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DesertRose 
Posted: 27-Jan-2007, 02:00 AM
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ZodiacAlder

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I knew there was a seafood thread in here somewhere. Despite looking for it, I still managed to miss it! Thanks Shadows for steering me to here! Sorry about that, Shadows. I am reposting my recipe in here.

Season Salmon Steaks

6 salmon steaks (1 inch thick)
1/2 cup butter, melted
2 tsp seasoned salt
2 tsp Italian seasoning
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tso grated lemon peel
dash cayenne pepper (more if you like)

Put salmon on a greased broiler rack. Combine everything else. Brush half on top of salmon. Broil for 8-10 minutes. Turn salmon over and brush remaining butter mixture on salmon and broil for 10 minutes longer.


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Shadows 
Posted: 06-Aug-2007, 07:48 PM
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ZodiacHolly

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Bringing this topic back to the top... it is the time of year for seafood!
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coastman 
Posted: 15-May-2008, 03:50 PM
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ZodiacAsh

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Here on Georgia's coast I catch those delicious Blue Crabs. Here are some receipes that have been handed down from grandmama to daughter to son. Wow!

Crab Stew-this is a killer. I don't know if I am violating the family code on this one. Try it and you will love it.

Crab Stew

3 cups of finely chopped potatoe-I like Yukon Gold
2 cups of finley chopped onions
1 cup of finely chopped celery
1 or 2 finely chop japlapeno Peppers(optional for wimps)
11/2 sticks of butter-we don't use plastic(margarine)
3 teaspoons of Savannah Spice-substitute Old Bay Seasoning
3 cans of celery soup
2 cans of mushroom soup
2 lbs of crab meat
4 or 5 cups of milk-I use half and half
pepper to taste

Saute potatoes, onions, celery and japlapeno papers until soft, mash to touch. Add soups and enough milk to consistency you like. Add the crab meat last, then simmer. DO NOT BOIL for 30 minutes. This will feed about 8 people.

Hope y'all will try this. It is good year 'round.
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Shadows 
Posted: 07-Jun-2008, 12:16 PM
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ZodiacHolly

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This was grand!!!!

You have anymore family secrets???
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DesertRose 
Posted: 09-Jun-2008, 04:53 PM
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ZodiacAlder

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Woo! that was indeed a good one! Thanks coastman.

I just learned of a new one on TV. Kind of a seafood pasta dish. Hope it fits here.

1 pkg tortellini
6 oz salmon
9 oz artichoke hearts
1/4 cup Parmeson cheese
Wishbone Bountifuls Hearty Italian dressing

Mix all together.
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stoirmeil 
Posted: 26-Jul-2008, 05:58 AM
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ZodiacBirch

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OK, this is for salmon, which doesn't technically come from the sea, but it looks so good I'm sticking it here anyway. Found it on the net. Two recipes that involve salmon and whiskey, one savory, one sweet. The two main ingredients alone should warm our scottish hearts:


Whiskey Salmon
2 servings

1 T. butter
1/4 to 1/2 sweet red onion, minced
2 salmon fillets (6 to 8 oz. each)
salt
pepper
1/4 cup whiskey (the smoother the better)
1 t. white balsamic vinegar (or apple cider vinegar)
1 T. minced fresh tarragon or dillweed
1/4 cup whipping cream (or half and half)
lime wedges (garnish)

Melt butter in medium skillet. Add onion and saute 2 to 3 minutes. Season salmon with salt and pepper to taste. Saute salmon 2 to 4 minutes per side, depending on how done you like it (we like it on the rare sushi side). Salmon should not be completely cooked to your preference yet. Remove the salmon to a plate. Add whiskey, vinegar and tarragon (or dill) to skillet and simmer 1 minute. Add cream. Season with salt and pepper. Carefully return salmon to skillet; cover and cook 1 to 2 minutes per side. Top with sauce and serve with lime wedges on the side; rice and wild rice, and green salad.



Whiskey Maple Baked Salmon
1/2 cup pure maple syrup
1/4 cup bourbon whiskey
2 tsp rosemary
1 tsp thyme
2 Tbsp canola oil
1 lb salmon fillet (walleye and perch work well, too)


Heat oven to 450 degrees. Place salmon fillet on large sheet of heavy-duty foil and crimp sides to make a bowl. (The trick is to keep the fish submerged in liquid and keep liquid from leaking; you can also use a glass ovenproof dish if desired.) Blend maple syrup, whiskey, rosemary, thyme, and oil in small bowl. Pour over fish until covered. Add more whiskey or syrup if necessary. Bake uncovered at 450 degrees for 10 minutes (for a 1-inch thick fillet).
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Shadows 
Posted: 20-Jan-2012, 03:57 PM
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ZodiacHolly

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The woman that gave me this recipe is now dead and gone from breast cancer that spread to her bones... I post it here in her memory...

Recipe Name: CRAB LOAF
Category: SEAFOOD
Serves: 6

SOURCE KATHY STERLING

1 Pound Crab meat
1/2 green pepper , diced
1 Cup cream
1/2 Tsp. Old Bay Seasoning
3 Tblsp mayonnaise
1 Tblsp Worcestershire sauce
3 Tblsp flour
2 Tsp. sugar
1 roll Ritz crackers

Mix all ingredients except crackers well. Pour into a buttered baking dish. Top with 1 roll crushed Ritz crackers and dot with butter. Bake 25 - 35 minutes at 375°.
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