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Post by Flautista on Dec 29, 2014 20:43:04 GMT -5
Please post fish and other seafood recipes here.
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Post by Flautista on Dec 29, 2014 20:45:13 GMT -5
Crab Newburg with Popovers by Linderlou
Popovers
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
2 cups milk
2 cups crab or imitation crab, chopped if in stick form
2 tablespoons dry sherry or apple juice
Prepare Popovers. Combine flour, salt, mustard and pepper. Heat margarine in 3-quart saucepan over medium heat until melted. Stir in flour mixture. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Return to heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crab and apple juice. Heat until hot. Serve over split popovers. Makes 6 servings.
Popovers:
2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
Heat oven to 450°. Grease 6-cup popover pan or six 6-ounce custard cups generously. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not over beat). Fill cups about one-half full. Bake 20 minutes. Decrease oven temperature to 350°. Bake 15-20 minutes longer or until deep golden brown. Immediately remove from cups and serve hot.
Note: this dish is also good served over rice or a thick pasta like rotini. However, the popovers really make this dish...well...pop! (Please forgive the pun. )
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Post by Flautista on Dec 29, 2014 20:46:53 GMT -5
Glazed Ginger Mahi Mahi by SandKsMama
3 TBSP honey
3 TBSP soy sauce
3 TBSP balsamic vinegar
1 clove garlic, (I used minced, but I imagine you could press also)
1 tsp ginger(I used dried in a jar, but the recipe said that you could use fresh grated ginger root as well)
2 TBSP olive oil
1 TBSP vegetable oil
3-4 Mahi fillets
Combine honey, soy sauce, balsamic vinegar, garlic, ginger and olive oil in a glass dish. Place fillets in marinade skin side down, season fillets with salt and pepper to taste. Cover and regrigerate 20 minutes.
Heat vegetable oil in large skillet, pan fry fillets 5-6 minutes on each side, only turning once. When done(flakes easily, etc.), remove to a serving dish and keep warm. Pour remaining marinade into skillet and cook until reduced to a glaze. Pour over fillets.
(This was very good - I think next time just for fat gram sake, I would just bake it in the marinade rather than frying it...I don't think it would affect the taste very much)
Enjoy!
Comment by Nell: I think it would be good to grill the fish and then make the glaze in a pan, too.
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Post by Flautista on Dec 29, 2014 20:49:38 GMT -5
Tuna Puttanesca - by Danielle
Don't be scared off by the anchovies...they had a great flavor but if you didn't know they were there...you wouldn't taste them.
I haven't made this yet...I am sure I will prefer the puttanesca sauce from Joy of Cooking...but this one is "light."
1/4 c. chopped greek olives
1 T, capers
2 cloves garlic...chopped fine
1 t. lemon juice
3-4 anchovies
1/8 t. crushed red pepper
1 (14.5 ounce) can diced tomatoes
1 T. olive oil
4 (6-ounce tuna steaks
1/2 t. salt
1/4 t. black pepper
1/4 cup chopped fresh parsley
1. compine first 7 ingredients
2. Heat oil in a large nonstick skillet over medium-high heat. sprinkle tuna with salt and pepper. Add fish to pan; cook 2 minutes on each side or until disired dregree of doneness. Remove fishe from pan; keep warm.
3. Add tomatoe mixture to pan; cook until thoroughly heated (about 2 minutes). Stir in parsley. Pour sauce over fish.
Calories 236 923% FROM FAT; FAT 6.1 GR (SAT 1.2 G, MONO 3.5 G, POLY 0.9 G); PROTEIN 38.6 G; CARB 5.1 G; FIVER 1.7 G; CHOL 81 MG; IRON 3.1 MG; SOCIUM 801 MG; CALC 85 MG.
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Post by Flautista on Dec 29, 2014 20:50:38 GMT -5
Catfish Parmesan by proverbsmama
3/4 c. dry bread crumbs
3 T. grated Parmesan cheese
2 T. parsley flakes
1/2 t. salt
1/4 t. paprika
1/8 t. EACH of pepper, dried oregano, and basil
catfish pcs.
1/2 c. marg., melted
In bowl, combine bread crumbs, Parm. cheese, and seasonings. Dip catfish in marg, then into crumb mixture. Arrange in a greasd 13X9 pan. Bake, uncovered, at 375 for 20-25 minutes.
I fixed this with paprika potatoes, which is listed on the recipe board.
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Post by Flautista on Dec 29, 2014 20:51:41 GMT -5
Tuna Casserole Recipes from PurposeDriven
Classic Tuna Casserole
1 envelope chicken noodle soup mix
2 1/2 cups boiling water
3 tablespoons butter
3 tablespoons flour
1 can tuna
2 cups canned peas, drained
1/4 cup buttered bread crumbs
Pepper
Preheat oven to 450 degrees. In a small saucepan, combine soup mix
and water; heat to boiling. In another saucepan, melt butter over
low heat and blend in flour and pepper. Gradually stir in hot soup
and cook until thickened. Add tuna and fold in peas. Pour into a
greased baking dish and top with bread crumbs. Bake for about 15
minutes, until heated through.
Chopstick Tuna
1 can tuna, drained
1 can cream of mushroom soup
2 cups chow mein noodles
1 cup celery, chopped
1/4 cup onion, chopped
1/2 cup almonds or cashews, chopped
Combine soup with 1/4 cup water. Add 1 cup chow mien noodles and
remaining ingredients. Place in baking dish and spread rest of
noodles on top. Bake at 375 degrees for 30 minutes.
Tuna Supper Casserole
1 (10 oz.) package frozen spinach
1 can tuna, drained
1 small can sliced mushrooms (optional)
2 tablespoons lemon juice
3 tablespoons butter
1 tablespoon minced onion
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, slightly beaten
Cook spinach according to directions on package. Drain well. Drain
mushrooms, saving liquid. Add lemon juice and water to mushroom
juice to make 1 cup liquid. In a saucepan, melt 2 tablespoons
butter, and blend in onion, flour, salt, pepper, and mushroom
liquid. Cook, stirring, until smooth and thick. Beat sauce into
egg then add mushrooms. Arrange spinach in a casserole dish then
top with tuna. Pour sauce on top. Dot with 1 tablespoon butter and
bake at 350 degrees for 30 minutes.
Tuna Casserole
1 (16 oz.) carton cottage cheese
2 cans cream of mushroom soup
1 medium onion, chopped finely
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 cup sour cream
2 cans tuna
1 teaspoon salt
1/4 teaspoon pepper
4 cups macaroni, cooked
Cheddar cheese, grated
Mix all ingredients except cheese together in a casserole dish
and top with grated cheese. Bake at 425 degrees for 45 minutes.
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Post by Flautista on Dec 29, 2014 20:53:21 GMT -5
Grandma's Tuna Casserole (a cold salad - great for summer) by StillJulie
Mix together:
Small pasta shell noodles (cooked, drained, and cooled)
Can of peas
2 cans of tuna
Chopped celery and onion
Mayo or miracle whip
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Post by Flautista on Dec 29, 2014 20:53:56 GMT -5
Tuna casserole by Coxmama
Boil 3c of pasta (any shape) until tender. Drain and set aside.
In a greased casserole dish, mix 1can tuna, 1can cream of mushroom soup, 1c corn (or peas). Mix in the pasta.
Spread shredded cheddar cheese on top.
*Optional Crumb top* Melt 2tbps butter or margarine. Mix in enough italian seasoned bread crumbs to make crumble. Spread on top of casserole.
Bake at 350 for 30min.
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Post by Flautista on Dec 29, 2014 20:57:00 GMT -5
Various ways to Fix Catfish
EllieFunt
My hubby breads it & fries it.
monkeymommy
use corn meal then fry it in oil floats when its done
serve with hushpuppies and cole slaw
FabTXMomma
Do they sell this there?
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Zatarain's Fish Fri Mix
Yummy
Mrs C
We usually pass it a mix of egg, milk, mustard and salt and pepper before putting it in the cornmeal(which we season with Toni's Chacheries creole seasons)
EllieFunt
we use flour with salt & pepper for the girls and a spicy mix for dh. It's called Shore Lunch, cajun style. They have a mild mix as well. Don't know if the stores sell it, he comes home with it from the Sportsman shows.
My girls don't like a lot of breading.
morgNmacy
We use part flour, part cornmeal to bread it!
mmmmmmm - love to eat catfish! Dh says, "A fish with whiskers is the only kind to eat!"
~ Jodi ~
Linderlou
I bread it and bake it. I'll have to do this from memory.
For 1 lb of catfish:
1/4 cup cornmeal
1/4 cup dry breadcrumbs
1/2 tsp. paprika
1/2 tsp salt
1/4 tsp dill weed
1/8 tsp pepper
Milk
Melted butter
Preheat oven to 450°. Mix dry ingredients. Dip catfish in milk then coat in cornmeal mixture. Place on baking sheet sprayed with Pam. Drizzle with melted butter. Bake for 10-15 minutes, or until fish is opaque when flaked with fork.
Trish03
beer batter!
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you can use water or pop- but the beer gives it the extra punch. I use the beer in place of water in a "just add water" pancake mix. Add enough to make like a thick pancake batter and run the fish through it and drop in the hot oil (make sure the fish fillets are dry first). MMmmm... yum!
FabTXMomma
were you asking about the zatarain's mix?
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when you asked "have you ever tried it?"
i've never tried that particular one. i've used a lot of zatarain's mixes and they are always very good but not too spicy. i'm not sure how they would taste to a kid's palate though.
i would probably try one of the corn meal recipes ppl have listed above. they sound yummy and are probably pretty close to the mix, but then you could adjust the spices to your family's tastes. i'm not sure about beer-battering them; can you do that to catfish? i've only ever had it fried up in a cornmeal batter. that's the way they do it round here.
Leighfluver
I love catfish
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dipped in egg and then asiago cheese shredded teh drizzled with olive oil and baked or grilled on foil.
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Post by Flautista on Dec 29, 2014 20:58:09 GMT -5
A Few More Tilapia Recipes
Linderlou:
Cook tilapia or other lean white fish like normal. Mix together one can golden mushroom soup and 1/4 cup water. Pour over fish during last 5 minutes or so of cooking.
Kim2005:
What I remember is you can broil it with a little butter and lemon pepper.
Christi:
I posted one where I just mix some dijon mustard and mayo together and brush it over the top of the fish and bake it til it flakes with a fork. It's pretty good!
mom2two:
The recipe I posted was Broiled Tilapia Parmesan from allrecipes.
Broiled Tilapia Parmesan
Submitted by: Phoebe
Rated: 5 out of 5 by 774 members Prep Time: 5 Minutes
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 8 servings
"Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture."
INGREDIENTS:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
DIRECTIONS:
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
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Post by Flautista on Dec 29, 2014 20:59:37 GMT -5
Creamy Baked Fish Fillets (for tilapia, cod, haddock, sole, whiting, flounder)
by Linderlou
My DH loves it, and my DKs tolerate it pretty well.
4 teaspoons butter
2 lbs fish fillets (sole, haddock, cod, whiting, tilapia or flounder)
1 teaspoon salt
1/2 teaspoon Tabasco sauce
1 tablespoon paprika
1/4 cup parmesan cheese
1 cup sour cream
1/4 cup dry breadcrumbs
Grease a casserole with 1 teaspoon butter and arrange the fish in the baking dish. Blend the salt, hot sauce, paprika and Parmesan cheese with the sour cream and spread the cream over the fish. Top with the breadcrumbs and dot with the remaining three teaspoons of butter.
Bake, uncovered, at 350°F for about 30 minutes, or until the fish flakes easily with a fork.
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Post by Flautista on Dec 29, 2014 21:00:21 GMT -5
Ericanaysha's Mini Shrimp Calzones
tube of pizza dough
2 tbsp olive oil
1 can chopped tomatoes
1/2 tsp dried thyme
2 tbsp chopped parsley
1/2 cup dry white wine
1 lb uncooked shrimp peeled and deviened
salt and pepper
3 cups shredded mozzerella
2 cloves garlic, minced
Heat oil in skillet over med low heat. Add the garlic and saute, add tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaps. In bowl season shrimp with salt and pepper. Add shrimp to pan and saute for about two mins. Preheat oven to 450. Roll out dough and cut into four equal peices (rectangles). One each piece sprinkle with mozzerella and top with shrimp mixture. Top with a lil more cheese. Close up calzone and bake 12 to 15 mins or until golden brown.
I always have some shrimp mixture left over so I make some angel hair and toss together. YUMM
Regular Stromboli.
Whatever meat and cheese you like. I only go one slice of cheese per rectangle or otherwise it is tooo cheesy. Instead of folding the dough you roll it from corner to corner. Brush with EVOO and top with garlic powder, crushed red pepper, italian seasoning whatever you like. Bake at 350 for 12 to 14 mins.
Dipping Sauce
Add one Tbsp EVOO, 3 cloves garlic chopped, 1 tsp crushed red pepper to a pot and cook two mins over med heat. Add 1 can crushed tomatoes, salt and pepper and parsley. Stir sauce and bring to a bubble and simmer for five mins. Take off heat and serve in bowl.
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Post by Flautista on Dec 29, 2014 21:01:05 GMT -5
Make your own coconut shrimp by DDofEve
Here is a GREAT recipe for make-your-own coconut shrimp Jodi!
raw tiger shrimp
1 egg
Old Bay Seasoning
1c. flour
milk
coconut
add ingredients to a bowl. Dredge shrimp in some other flour first. Then dip into batter. Roll in coconut and deep fry for about 3-4 min.
Dip in Hawaiian sauce from Pampered Chef.
Basically I just took my Fry Daddy recipe for fish batter, added some Old Bay Seasoning to it and after I dipped my shrimp in the batter, rolled it in coconut. I like it BETTER than Red Lobster and its MUUUUCH cheaper!
You can do this too:
1 cup beer, or as needed
1 (7 ounce) container shake and pour buttermilk pancake mix
Old Bay Seasoning
Old Bay is really the secret. Make sure your batter is thick enough to cling.
You know, I hope you can try this recipe. Its a great knock-off of the RL recipe...let me know if you try it.
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Post by Flautista on Dec 29, 2014 21:02:35 GMT -5
Bourbon Glazed Salmon
by Joy at Home
Freeze the marinade separately from the salmon. Defrost both overnight. Marinate for about 1/2 hour before cooking. Note - this marinade is also great if you want to omit the lime juice & ginger.
Ingredients
1 cup packed brown sugar
6 tablespoons bourbon
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, crushed
8 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
4 teaspoons sesame seeds
1/2 cup thinly sliced green onions
Preparation
Combine the first 8 ingredients in a ziploc bag & then freeze. Freeze salmon separately. Defrost overnight. Combine salmon & marinade about 1/2 hour before cooking. Discard marinade.
Preheat broiler or grill.
Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions. Also great on the grill.
Yield
8 servings (serving size: 1 fillet)
Nutritional Information
CALORIES 307(34% from fat); FAT 11.6g (sat 1.8g,mono 3.9g,poly 4.7g); PROTEIN 34.4g; CHOLESTEROL 94mg; CALCIUM 53mg; SODIUM 288mg; FIBER 0.4g; IRON 2mg; CARBOHYDRATE 14.9g
Cooking Light, SEPTEMBER 2001
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Post by Flautista on Dec 29, 2014 21:03:43 GMT -5
Baked Parmesan Tilapia by joy at home
Here's our fav - dh asks for it almost once a week!
1/4 cup butter, softened
3 Tbsp mayonnaise
1/2 cup parmesan cheese
2 Tbsp fresh lemon juice
1/4 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
2 pounds tilapia fillets
Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from heat for 2-3 minutes. Flip the filllets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Makes 6-8 servings.
When I do this one, I grill the tilapia in little homemade foil pans and then broil for 2-3 minutes just to brown the cheese topping.
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