Seafood

[HepKitty]

this is delish!!!

JAVANESE ROASTED SALMON

1/2 cup (1 stick) plus 3 tablespoons unsalted butter
1 teaspoon dried crushed red pepper
1 large garlic clove, minced
1/2 cup (packed) golden brown sugar
1/2 cup fresh lime juice
1/2 cup soy sauce
2 teaspoons cornstarch dissolved in 2 teaspoons water
8 7-ounce salmon fillets
2 6-ounce bags baby spinach

Preheat oven to 400F. Melt 1/2 cup butter in heavy large saucepan over
medium heat. Add crushed red pepper and garlic and stir until fragrant,
about 1 minute. Add sugar; whisk until mixture is melted and smooth and
begins to bubble, about 4 minutes. Whisk in lime juice and soy sauce.
Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes. Add
cornstarch mixture and boil until thick, about 3 minutes. Set sauce
aside.

Melt 1 tablespoon butter in heavy large skillet over high heat. Working
in batches, cook salmon until golden brown, about 2 minutes per side.
Transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet.
Roast until fish is opaque in center, about 5 minutes.

Melt remaining 2 tablespoons butter in large pot over medium-high heat.
Add spinach and toss until wilted but still bright green, about 3
minutes. Season to taste with salt and pepper. Using tongs, divide
spinach among 8 plates. Top each with salmon fillet; drizzle with
remaining sauce and serve.

 

[waffle]

bad idea opening this thread.. i'm starving now..

 

[Chainsaw]

Here's a really simple marinade for seafood (shrimp, scallops etc.).

White wine
lemon juice
lots of Garlic, chopped

let sit over night

 

[Nik Taylor]

Everything looks so good...

 

[Puzzicato]

snapper and oysters, on the Weber. Not shown, the razorshells I'd already pulled off. My husband is very ostentatiously showing his war-wounds, the spines on the snapper stabbed his finger and he wouldn't let me put a proper dressing on it.

 

[St.Ignatz]

My husband is very ostentatiously showing his war-wounds, the spines on the snapper stabbed his finger and he wouldn't let me put a proper dressing on it.

Looks like sushi. Must be a seaweed wrap.
Tom D.

 

[Puzzicato]

Looks like sushi. Must be a seaweed wrap.
Tom D.

lol It does look like sushi, doesn't it? So much for him being all manly.

 

[LocktownDog]

this is delish!!!

JAVANESE ROASTED SALMON

*GASP* I think I love you.

 

[HepKitty]

haha how Javanese it really is I have no idea but it's pretty good let me know what you think

rosemary... ah rosemary...

ROSEMARY SHRIMP

1 lb. butter, no substitutes
1 Tbsp seasoned salt
1 tsp garlic salt (or garlic powder)
1 Tbsp rosemary
3 to 5 pounds fresh large shrimp, unpeeled (rinse thoroughly)

Melt butter and spices in 9x13-inch baking dish. Let cool a little. Add
shrimp and marinate all day. Bake in a 400*F oven for 20 to 30 minutes.
Peel and serve with French bread to dip in herb butter. Serves 6 to 8.

**note: I prefer to peel and devein shrimp as I'm a bit on the squeamish side, will need to adjust cooking time

 

[HepKitty]

halibut is one of my faves

Heavenly Halibut

1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped green onions
1/4 teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets

Preheat the oven broiler. Grease a baking dish.
In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
Arrange the halibut fillets in the prepared baking dish.
Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

 

[HepKitty]

salmon and whiskey, I can die now

Honey Bourbon Salmon

4 6- to 8-ounce fresh or frozen salmon steaks, cut 1 inch thick
3/4 cup bourbon whiskey
1/2 cup packed brown sugar
2 tablespoons honey
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
Cooking oil or nonstick cooking spray

1. Thaw salmon, if frozen. Rinse the fish and pat dry. Place in a
plastic bag set in a shallow baking dish.

2. In a small bowl, stir together the bourbon, brown sugar, honey, soy
sauce, ginger, and pepper. Pour over fish in the bag. Close bag.
Marinate fish in refrigerator 1 hour, turning occasionally to distribute
marinade.

3. Drain fish, reserving marinade. Lightly brush grill rack with oil or
lightly coat with cooking spray. Place fish on the rack of an uncovered
grill directly above medium coals*. Grill 8 to 12 minutes or until the
fish begins to flake easily with a fork, turning once. Brush once with
reserved marinade halfway through the grilling time. Discard the
remaining marinade. Makes 4 servings.

*Note: To test the temperature of the preheated coals, place your hand
above the coals at the height the food will be cooked. Start counting
and if you need to remove your hand after 4 seconds, the coals are
medium.

 

[Tomasso]

HepKitty is my newly appointed Executive Chef...........

 

[HepKitty]

haha don't encourage me

another love, scallops

Pan-Seared Scallops with Pesto and Tomato

2 cups fresh basil leaves, plus
2 tablespoons finely shredded basil
1/4 cup pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper
1 plum tomato, finely diced
4 large scallops
In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of the olive oil in a slow, steady stream. Season the pesto with salt and pepper. Place the pesto in a bowl and cover with plastic wrap.
In a small bowl, combine the tomato and shredded basil and set aside. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium- high heat until almost smoking. Add the scallops and sear until golden brown, about 2 minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of the pesto on each scallop and arrange the tomato and basil around the scallops. Serve immediately.
Yield: 2 servings (Serving size: 2 servings)

 

[HepKitty]

Screaming Mahi- Mahi

2lbs Mahi-mahi
2 small Serrano peppers- seeded and minced(make sure you don't touch the flesh or the seeds of these)
2-3 limes- juiced and pulp
2 cloves garlic- minced
of a yellow sweet onion- diced
Cumin to taste
Salt and Pepper
3 shots tequila* (optional, but better with)

Heat sauce pan, coat with oil. Throw in onions, garlic, and Serrano. Cook until soft. Add salt, pepper, and cumin. Remove from heat and add the tequila. Return to heat and add lime juice and pulp. Let sauce simmer for 7 minutes. Remove from hot pot and let cool. Once cool pour over fish, let marinade for no more that 25 minutes. Great on the grill!!! Fabulous broiled. Delicious sautéed.

*and some to drink I'm sure lol

 

[HepKitty]

now I live in a 3rd world country and have never heard of cream of shrimp soup so if it actually exists please let me know. I'd have to make my own

Seafood Newburg Casserole

10 3/4s ounces condensed cream of shrimp soup, undiluted
1/2 cup half and half
1 tablespoon dry sherry
1/4 teaspoon ground red pepper
3 cups cooked rice
2 cans(6 ounces each) lump crabmeat, drained
1/4 pound medium shrimp peeled, deveined
1/4 pound bay scallops
4 ounces pimientos, drained and chopped
1/4 cup finely chopped parsley

1. Preheat oven to 350F. Spray 2 1/2 quart casserole with nonstick cooking spray.

2. Whisk together soup, half and half, sherry, and red pepper in large bowl until combined. Add rice, crabmeat shrimp, scallops and pimientos; toss well!

3. Transfer to prepared casserole; sprinkle with parsley. Cover and bake about 25 minutes or until shrimp and scallops are opaque

 

[HepKitty]

Marinated Scallops Wrapped in Bacon

3/4 cup maple syrup
1/4 cup low sodium soy sauce
1 tablespoon Dijon mustard
12 large sea scallops, halved
12 slices smoked bacon, halved
2 tablespoons brown sugar
24 toothpicks

1. Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
2. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
3. Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
4. Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
5. Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.


http://allrecipes.com/Recipe/Marinated-Scallops-Wrapped-in-Bacon/Detail.aspx

 

[HepKitty]

Crab and Cucumber Rolls

1 large cucumber
6 1/2 ounces can crab meat
4 tablespoons mayonnaise
1 1/2 teaspoon finely grated onion
1 large pinch salt
1/2 teaspoon sugar
5 dashes Tabasco

Cut ends off cucumber and cut into 3 pieces. Remove seeds with corer or a sharp knife, making a large cavity. Mix crab, mayonnaise, onion, salt, sugar and Tabasco. Stuff into cucumber. Wrap cucumber in plastic wrap and chill.

 

[Puzzicato]

Crab and Cucumber Rolls

1 large cucumber
6 1/2 ounces can crab meat
4 tablespoons mayonnaise
1 1/2 teaspoon finely grated onion
1 large pinch salt
1/2 teaspoon sugar
5 dashes Tabasco

Cut ends off cucumber and cut into 3 pieces. Remove seeds with corer or a sharp knife, making a large cavity. Mix crab, mayonnaise, onion, salt, sugar and Tabasco. Stuff into cucumber. Wrap cucumber in plastic wrap and chill.

That sounds amazing! And very cute as a little appetiser.

 

[HepKitty]

I just wish I could entertain more often, I like to feed people

here are a few more, posted the shrimp rumaki before but it's just that good


Balsamic Glazed Tuna

Cooking spray
1 1/4 teaspoons coarsely ground black pepper
1/4 teaspoon salt
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
4 teaspoons dark brown sugar
1 tablespoon low-sodium soy sauce
1/2 teaspoon cornstarch
1/4 cup diagonally sliced green onions

Place a grill pan coated with cooking spray over medium-high heat until hot. Sprinkle pepper and salt over fish. Place fish in grill pan; cook 3 minutes on each side until medium-rare or desired degree of doneness. Remove from heat.

Combine broth, vinegar, sugar, soy sauce, and cornstarch in a small saucepan. Bring to a boil; cook 1 minute, stirring constantly. Spoon glaze over fish; top with green onions. Yield: 4 servings.


Pasta Paella

2 tablespoons olive oil
8 ounces dried angel hair or capellini pasta
1 onion (8 oz.), peeled and chopped
3 cloves garlic, peeled and minced
1/4 teaspoon ground turmeric
1 1/2 cups fat-skimmed chicken broth
1 can (14 1/2 oz.) diced tomatoes
1 package (8 oz.) frozen artichoke hearts, thawed
1 dozen small clams in shells, suitable for steaming (about 1 lb.;
optional), scrubbed
8 ounces peeled, deveined shrimp (21 to 30 per lb.), rinsed
8 ounces skinned halibut, rinsed and cut into 1/2-inch chunks
1 cup frozen petite peas
Salt
Lemon wedges

Pour olive oil into an 11- to 12-inch frying pan over medium-high heat. Break pasta into 3- to 4-inch lengths and drop into oil; stir often until golden, 6 to 8 minutes. Add onion, garlic, and turmeric; stir until onion is limp, 3 to 4 minutes. Stir in broth and tomatoes, including juice; cover and bring to a boil over high heat. Spread mixture level. Evenly distribute artichoke hearts and clams, if using, over pasta. Cover, reduce heat to medium, and cook for 5 minutes. Evenly distribute shrimp, fish, and peas over pasta. Cover and cook until clams have opened and fish is barely opaque in center of thickest part (cut to test), 5 to 8 minutes longer. Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom, 2 to 4 minutes. Add salt to taste. Garnish with lemon wedges to squeeze over seafood. Serve from pan. Yield: MAKES: 4 servings.


Shrimp Rumaki with apricot bbq glaze (this is to die for)

1 8oz can sliced water chestnuts
36 raw medium shrimp, peeled and deveined
9 bacon slices, cut into 4 pieces
1/3 c bbq sauce
1/3 c apricot preserves
1 tbsp fresh ginger, grated
1 tbsp cider vinegar
1/8 tsp red pepper flakes

preheat broiler. place a water chestnut slice on top of each shrimp. wrap with bacon and secure with toothpick, repeat process

line broiler pan with foil (I used a cookie sheet with parchment, careful that the paper doesn't burn), insert broiler rack. coat rack with nonstick spray. place shrimp on rack

combine remaining ingredients in a small bowl, brush evenly over shrimp. broil 2 minutes, turn, baste and broil 2 more minutes, then turn one last time baste and broil one more minute

 

[rumblefish]

^Keep 'em coming sister!