Ingredients
1 pound fish fillets
2 tablespoons margarine -- not diet
1/4 cup lemon juice
1 tablespoon fresh parsley -- chopped
1 teaspoon fresh dill weed
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 onion -- thinly sliced
Procedure
Use heavy aluminum foil!
Cut into large squares. Place equal portions of the fish fillets on each piece of foil.
Ingredients
4 TBLSP. butter
4 TBLSP. flour
2 1/2 cups milk
3/4 cup Parmesan cheese
1 pint oysters, with liquor
1 dozen medium size shrimp, peel and devein
1/2 pound crawfish tails
Procedure
Preheat oven to 400ºF.
In a saute pan over high heat, melt butter. Stir in flour and cook, stirring constantly for 1 minute. Then whisk in milk, a little at a time. season with salt and pepper. Bring liquid to boil and then reduce heat to medium-low. Simmer liquid for 4 to 6 minutes. Remove from heat and stir in 1/2 cup of the cheese.
Ingredients
4 cod or haddock fillets (6 oz each)
Essence spice,
salt and pepper
1 1/2 cups flour, sifted
2 tablespoons sugar
4 tablespoons full bodied beer
2 egg yolks, beaten
6 tablespoons milk
6 tablespoons water
2 egg whites, beaten to stiff peaks
2 pounds white potatoes, peel and cut 1/4" strips
malt vinegar, lemon halves
Procedure
Preheat the fryer.
Soak the potatoes for 30 minutes before frying.
Using a french knife, cut the fillets in half, lengthwise.
Season each fillet with Essence. In a mixing bowl, combine the flour and sugar together.
Ingredients
2 lb. fish filets
1/4 C. milk
1 egg, beaten
1 C. corn flake crumbs
1/4 tsp. thyme
1/4 C. Parmesan cheese
1/3 C. butter, melted
Parsley
Procedure
Preheat oven to 500ºF.
Mix egg and milk in a shallow pan. Mix crumbs, thyme and cheese together in another shallow pan.
Dip filets in egg-milk mixture; roll in crumb mixture and lay fillets side by side in a greased baking dish.
Drizzle with melted butter. Remainder of crumbs may be poured on top.
Bake for 12 to 15 minutes.
Serve with parsley and lemon.
Ingredients
1 lb fresh or packaged crabmeat
½ sweet red pepper, cored, seeded & finely diced
3 scallions, trimmed & chopped
2 eggs
1/3 cup light mayonnaise
½ tsp salt
¼ tsp black pepper
¼ tsp dried tarragon crumbled
1 cup yellow cornmeal
6 Tbs vegetable Oil
Remoulade
½ cup light mayonnaise
1 Tbs chopped capers
1 Tbs Fresh lemon juice
2 tsp pickle relish
2 tsp sugar
dash hot pepper sauce
Procedure
Pick through crab meat in a med size bowl to remove any pieces of shell or cartilage.
Ingredients
1 1/4 cups flour
1 1/4 cups cornstarch
6 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Cajun seasoning
1 1/2 cups cold water
1/2 teaspoon oil
1 pound large raw shrimp, peel and devein
2 1/2 cups flaked coconut
1 cup orange marmalade
1/4 cup honey
Procedure
In a bowl, combine the first five ingredients. Stir in water and oil until smooth. Dip shrimp into batter, then coat with coconut.
In an electric skillet or deep-fat fryer, heat oil to 375ºF.
Fry shrimp, a few at a time, for 3 minutes or until golden brown.
Ingredients
Shrimp
¼ cup all purpose flour
¼ tsp salt
¼ tsp ground cayenne pepper
1½ lb large shrimp, shelled, deveined, and tails intact
1 Tbs olive oil
1Tbs unsalted butter
2 Ttsp regular hot red pepper sauce or garlic flavor
Chopped fresh parsley or chives
Carrot & celery sticks
Blue Cheese Dip
½ cup low fat sour cream
½ cup low fat mayonnaise
¼ cup low fat milk
4 oz blue cheese crumbled
1 Tbs fresh lemon juice
½ tsp salt.
Procedure
In a bowl combine ingredients for blue cheese dip; cover & refrigerate
In a shallow
Ingredients
1 1/2 pounds red snapper or red fish
1/2 teaspoon ground white pepper
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon dried ground thyme
3 tablespoons melted butter
Procedure
Skin and cut fish into 4 - 6 ounce servings. Combine in small bowl onion powder, garlic powder, peppers, salt and thyme.
Heat iron skillet or heavy aluminum skillet over high heat.
Ingredients
1 12 ounce can light beer
1 1/2 cups flour
1/2 tsp. salt
1 TBLSP. paprika
20 medium shrimp
Juice of 2 lemons
salt, fresh ground black pepper
Worcestershire sauce
1 cup flour
Procedure
Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally).
Remove the shells from the shrimp, leaving the tails intact.
Ingredients
1 cup all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
1 1/2 to 2 lbs. cod fillets
4 large potatoes, peeled and cut into strips
vegetable oil for frying
Procedure
Place potatoes in a medium sized bowl of cold water.
In a large bowl, mix together flour,salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Place fish fillets in batter mixture; coat well, and let stand for 15 minutes.
Meanwhile, preheat the oil in a large skillet over moderate heat (350 to 375 degrees F).
Ingredients
3 cups flour
1 egg, beaten
2 tablespoons paprika
1 teaspoon red pepper
4 tablespoons seasoned salt
1 1/2 cups milk
1/2 teaspoon salt
1 teaspoon sage
1 teaspoon thyme
1 tablespoon chili powder
Procedure
Beat all ingredients together. Dip fish into batter and deep fry until golden brown.
Ingredients
4 pieces salmon fillets or salmon steaks
2 tablespoons balsamic vinegar
2 tablespoons liquid honey
1 1/2 tablespoons Dijon mustard or grainy mustard
2 teaspoons sesame oil
1-2 teaspoon sesame seed(optional)
.
Procedure
Preheat oven to 450F.
Place salmon, skin-side down, on a foil-lined baking dish.
In a bowl,stir vinegar with honey,mustard and oil.
Ingredients
STUFFING
1 cup chopped mushrooms (about 1/4 lb.)
3 Tbsp minced chopped onion
2 Tbsp minced celery ribs
1 Tbsp minced garlic (about 3 cloves)
3 Tbsp finely chopped fresh parsley leaves
3 Tbsp unsalted butter
1/2 lb.
Ingredients
1 cup dried bread crumbs
1/2 cup chopped fresh parsley
1 garlic clove -- minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 teaspoon lemon rest
1 pound white fish fillets
2 teaspoons oil or melted butter
lemon wedges -- for garnish
parsley sprigs -- for garnish
Procedure
Preheat oven to 325ºF.
Combine bread crumbs, parsley, garlic,salt, pepper, Parmesan cheese and lemon zest. Rinse fillets gently and pat dry.Rub fillets with oil; dip in breadcrumb mixture, coating each side.
Bake 15 to 20 minutes, uncovered, until cooked through.
Ingredients
2 cups shredded cabbage
3 T lime juice
1/3 cup chopped cilantro
2 t olive oil
1 t chili powder
1¼ lb halibut or mahi-mahi fillets (about ¾" thick)
8 corn tortillas, warmed as package directs
1 avocado, diced
¼ c sliced radishes
Accompaniments: light sour cream, salsa
Procedure
Toss cabbage & 1 T of lime juice in a bowl. Mix remaining lime juice, 1 T of cilantro, the oil & chili powder in a pie plate. Add fish, turn; marinate 10 min.
Coat outdoor grill or stovetop grill pan with nonstick spray; heat. Add fish; cook 5 to 7 min, turning once, until just cooked through.
1 cup white wine
1/2 cup unsalted butter, melted (do not use margarine)
3 tablespoons minced garlic
1 lb. shrimp, peeled and deveined
Paprika
Parsley flakes
Procedure
Mix the wine, butter and garlic together and pour over the shrimp.
Sprinkle with paprika and parsley flakes.
Bake in a 350F oven for about 6 to 7 minutes.
Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.
20 medium raw shrimp, peeled, deveined, tails removed
1 recipe Joe's Crab Shack Seafood Stuffing
20 jalapeno slices
2 slices Monterrey jack cheese, cut in 1/2-inch pieces
20 slices uncooked bacon
Slice down middle the opposite site you deveined. Lay shrimp cut side up and press 1 tablespoon Joe's Crab Shack Seafood Stuffing into each shrimp cut.
Lay a slice of jalapeno and a piece of cheese over the stuffing.
Wrap each stuffed shrimp in a slice of bacon.
Thread 5 shrimp on a bamboo skewer; repeat 3 times.
Grill shrimp over a medium flame for 5-7 minutes on both.
Serves 4
16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
1/4 cup chopped parsley
lemon wedges for garnish (optional)
Preheat oven to 425 degrees F (220 degrees C).
Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
In a separate bowl, combine bread crumbs and olive oil.
Ingredients
1 pound scallops, squid or shrimp, or a combination, cut into pieces
3/4 cup chopped snow peas
3/4 cup chopped red peppers
1/2 cup diced tomatoes
1/3 cup red onions
1/3 cup minced coriander or dill
1/4 cup sliced black olives
3 tablespoons lemon juice
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
Pepper to taste
Procedure
In a nonstick skillet sprayed with vegetable spray, cook the seafood over medium-high heat for 3 minutes, or until just done. Drain excess liquid, if any, and place seafood in serving bowl.
Ingredients
1 can (7 1/2oz) red salmon, drained, skin and bones removed
2 Tbsp minced celery
2 Tbsp minced green onions with tops
3 Tbsp mayonnaise
1/2 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper
1/8 tsp liquid smoke, optional
1 small cucumber, thinly sliced
Snack rye bread, toast or crackers
Fresh dill or parsley sprigs and/or sliced pimientos
Procedure
In a bowl, combine the salmon, celery and onions. Add the mayonnaise, lemon juice, salt, pepper and liquid smoke if desired; mix ell.
Ingredients
10 bacon strips
10 large sea scallops
1 cup heavy whipping cream
2 Tbsp Dijon mustard
2 Tbsp maple syrup
1/8 tsp salt
Procedure
Place bacon in an ungreased 15"x10"x1" baking pan.
Bake at 350° for 7-10 minutes or until partially cooked and lightly browned.
Drain on paper towels. Wrap each strip of bacon around a scallop; secure with toothpicks.
In a saucepan, bring cream to a boil. Reduce heat; simmer, uncovered until cream is reduced to 3/4 cup, about 8 minutes.
Stir in the mustard, syrup and salt.