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Recipes Seafood

Salmon Steaks

Combine all ingredients until well blended. Place 4 (1-inch thick) salmon steaks on a greased broiler pan. Spread one side of each steak with 2 teaspoons topping. Broil 5 inches away from heat for 5 to 6 minutes or until lightly browned. Turn steaks over and top each steak with 2 lime slices. Co
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Salmon Stroganoff

Flake salmon with its juice, crushing bones. Saut� green pepper in margarine for two minutes. Remove pan from heat. Sprinkle flour over saut�ed pepper and stir well. Add salmon, mushrooms and juice and sour cream. Cook, stirring gently until mixture is heated,
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Ritz Crusted Balsamic Salmon

Saut� the chopped onion in the vinegar and oil until transparent. Push mixture to sides of skillet and insert the two salmon filets, skin-side down. Never flip them! Spoon the onion sauce over the filets and cook (covered if possible to retain moisture) until filets are nearly done.
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Salmon Bake

Mix well and pour into a casserole. Spread 2 tablespoons melted butter on top and bake at 375 degrees F for 30 minutes.
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Scalloped Salmon

Preheat oven to 400 degrees F. Combine bread dressing and butter; set aside 1/3 cup of mixture. Drain salmon, reserving liquid. Add enough water to salmon liquid to make 3/4 cups. Combine the 1 cup crumb mixture with the salmon, salmon liquid, eggs, soup, onion and parsley flakes. Pla
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Shrimp-Stuffed Catfish

Finely chop shrimp. Add eggs, cream, sherry, onions, the 2 tablespoons parsley, mushrooms and seasonings. Divide mixture evenly on 6 fillets in a 13 x 9-inch baking dish. Spread out and top with remaining fillets. Bake at 350 degrees F for 45 minutes. Serve with lemon wedges and parsl
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Slow Roasted Salmon

Gently rub olive oil into flesh side of salmon and season lightly with salt and pepper. Combine herbs and peel and sprinkle over the top, gently pressing into flesh. Place salmon, skin side down, on nonstick or parchment-lined baking sheet. Roast at 250 degrees F for 16 to 18 minutes
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Smelts Baked in Orange Sauce

Arrange smelts in greased baking dish. Sprinkle with salt and pepper. Combine melted butter with orange juice and rind. Pour over fish. Bake at 450 degrees F for 10 minutes.
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Smoked Salmon Mousse

Saut� onion in 2 tablespoons butter in a small skillet until golden. Add salmon, stir and remove from heat. Place salmon mixture in a blender or food processor. Add sour cream, cream cheese and 1/4 cup softened butter. Blend well. Add lemon juice and vodka. Blend until smooth a
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Salmon Patties

Drain salmon, reserving liquid; set liquid aside. Remove skin and bones from salmon, if desired; flake with a fork, and set aside. Combine cracker crumbs and reserved liquid; let stand 5 minutes or until liquid is absorbed. Stir in salmon, cornmeal and next 3 ingredients. Shape salmon mixture in
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Salmon Quesadillas

In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through (only takes a few minutes). Meanwhile, spread butter over one side of tortilla. Place tortillas, buttered side down, on a griddle or nonstick skillet. Sprinkle
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Stuffed Flounder

Cut flounder down the middle. Take knife and cut around inside under skin to make a pocket on each side of the slit. Saut� onions, celery and bell pepper until tender. Mix eggs, lemon juice and bread crumbs. Add salt, pepper, Tabasco and cayenne. Check crabmeat for shells and add. Drain s
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Tasty Baked Salmon

Preheat oven to 450 degrees F. Drain salmon; place in 9-inch pie plate. Pour sour cream over salmon. Sprinkle with salt and pepper. Bake 20 to 30 minutes or until cream becomes thick and has a few brown patches. Serve with lemon quarters.
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Tempura Batter

Mix and set aside for one half hour before frying items.
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Tennessee Fried Catfish

Thaw frozen fish. Sprinkle both sides with salt and pepper. Beat eggs slightly and blend in the milk. Dip fish in the eggs and roll in cornmeal. Place fish in a heavy fry pan which contains about 1/8 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, tu
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Trout Amandine

Soak fish in milk, 1 teaspoon of the salt and Tabasco for 1 hour before cooking time. Prepare mixture of flour, 1 teaspoon salt and white pepper and lightly coat the damp fish inside and out before saut�ing. Melt butter in each of 2 skillets that are large enough to cook 3 fish at a time.
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Trout Martini

Place one live trout into a martini glass, add gin and a splash of vermouth. Just kidding. Marinate the trout in vermouth for 4 to 5 hours in the refrigerator. (Zip-top freezer bags make excellent marinade containers because they can be folded so that all of the marinade is concentrated on the f
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Salmon Tetrazzini

Cook spaghetti according to directions; drain. Drain salmon, save liquid. Flake into large pieces. Add milk to salmon liquid to make 2 cups. Melt butter or margarine in pan. Blend in flour, salt, pepper and nutmeg. Add salmon liquid and milk mixture all at once. Cook on medium heat, s
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Salmon with Creamy Tequila-Lime Sauce

In nonreactive container (not aluminum) that is large enough to hold salmon in a single layer arrange salmon. Combine tequila and lime juice in a small bowl. Pour over fillets and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes. In blender combine sour
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Bay Seafood Seasoning Blend

Combine all ingredients; store in an airtight container. Makes 1/4 cup.
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Caper Sauce

Heat oil in a Dutch oven and saut� onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool. Pour mixture in
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Chinese Plum Sauce

Combine and mix until smooth.
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Cocktail Sauce

Combine all ingredients in a nonreactive container. Cover tightly. Refrigerate. Makes 2 1/2 cups.
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Cucumber Cream Sauce

Peel and seed cucumber. Grate enough cucumber to measure 1/2 cup. Combine grated cucumber and remaining ingredients, stirring well. Cover and chill. Makes about 1 cup.
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Curry Sauce for Shrimp

Mix all ingredients together in small glass or plastic bowl. Cover bowl and refrigerate for several hours before serving. It is important to make this several hours ahead of time or even a day or 2 in advance. Yields 1 cup.
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Southern Fried Catfish I

Shake cornmeal, salt and ground pepper in a paper bag. Heat oil to 360 degrees F, halfway up the sides of a cast iron skillet. Dip catfish in buttermilk, then in dry mixture in bag. Fry about 2 1/2 to 3 minutes on each side (5 minutes per every inch of thickness). Serve with Hush Pupp
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Southern Fried Catfish II

Combine first 3 ingredients. Cover and refrigerate 1 hour; drain. Combine cornmeal and next 5 ingredients in a plastic bag. Add fillets, one at a time, shaking well to coat completely. Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375 degrees F. Fry fillets, a few at
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Green Sauce for Seafood

Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes. Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or pr
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Hot Spiced Butter Sauce

Melt butter; add remaining ingredients. Heat just until bubbly. Pour over cooked fish sticks or fish fillets. You may also use this as a broiling sauce. Makes about 1 cup.
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Mango Barbecue Sauce

Combine all ingredients in a heavy saucepan. Simmer, covered, over low heat for 20 minutes or until the sauce thickens. Cool slightly. Pur�e sauce until smooth in a food process or blender.
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Mock Hollandaise Sauce

Gently blend all ingredients. Cover and refrigerate. Just before serving, heat gently (do not overheat). Makes 2 cups.
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Turtle Creek Sole

Place fillets in a 13 x 9-inch baking dish; set aside. Saut� onion in butter in small skillet until tender Remove from heat, and stir in sour cream and remaining ingredients. Pour sauce over fillets. Bake, uncovered, at 350 degrees F for 12 to 15 minutes or until fish flakes ea
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Red Cocktail Sauce

In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving. Makes about 2 1/4 cups.
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Roasted Red Pepper Sauce

In a saut� pan, heat oil. Saut� garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Remove from heat and puree in a blender or food processor. Season with salt and pepper.
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Salsa Verde

Combine all ingredients; cover and chill. Serve with chips, seafood or chicken. Yields 2 cups.
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Seafood Sauce

Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving. Serves 8.
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Tangy Seafood Cocktail Sauce

Mix all ingredients in a small bowl. Refrigerate the sauce at least 30 minutes. This sauce keeps for several days.
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Five Spice Powder Blend

Combine all ingredients; store in an airtight container. Makes 1/4 cup.
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Garlic Sauce

Position knife blade in food processor bowl; add garlic, and process until garlic is minced. Add water and next 4 ingredients; process until smooth. With processor running, pour olive oil through food chute in a slow steady stream until combined; chill. Makes 1 1/4 cups.
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Wine Court Bouillon

In a saucepan, combine the water, wine, onions, carrots, celery, bouquet garni and salt. Simmer for about 25 minutes. Add peppercorns and simmer for an additional 10 minutes. (Peppercorns tend to turn Court Bouillon bitter if they cook too long.) Let liquid cool, then strain. (by user)
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