Seafood Recipes

Find great ideas for Seafood Recipes at 123EasyAsPie.com

Q: Seafood Recipes?
Does anyone know any good seafood recipes? Preferably recipes for Rainbow trout, scallops and salmon because that’s what I cook the most! Thanks!

A: broil salmon in white wine, lemon juice, and water (add enough of these liquids to cover up the salmon 2/3 of the way)
sprinkle some dill weed on the salmon before you broil
when you are eating it have it with some cajun sauce

one of my favorite meals, and its easy to make

Q: Seafood recipes…?
My fiance and I love seafood. I don’t mind cooking it at home… it’s just that I really don’t have any recipes for anything other than Tilapia. Do you by any chance know of any good recipes involving shrimp, lobster, crab legs, scallops, etc. If not, do you know where I can find some really good seafood recipes?

A: http://www.wegmans.com/kitchen/ingredients/fish/seafood/seafoodBasics.asp

http://www.cookinglouisiana.com/Cooking/Seafood/Seafood.htm

http://dmoz.org/Home/Cooking/Fish_and_Seafood/

Q: seafood recipes?
I need some new recipes for fish and shrimp..help

A: Shrimp

http://www.bhg.com/home/Shrimp-Recipes.html

http://www.webterrace.com/shrimp/recipes.htm

http://allrecipes.com/recipes/seafood/shellfish/shrimp/main.aspx

Fish

http://www.seafoodfish.com/

http://www.landbigfish.com/recipes/default.cfm

http://allrecipes.com/recipes/seafood/fish/main.aspx

Q: Quick, healthy, non seafood recipes for the work week?
I need some yummy, healthy recipes that I can whip together during the work week. The issue: no fish or seafood. Help!

A: Lettuce wraps are good and fast–chop some chicken breast and saute w/ teriyaki sauce, then put in lettuce cups with shredded carrots, green onions, water chestnuts and anything else you like, yum!

Also, spaghetti and meatballs–I use whole wheat spaghetti and turkey meatballs. You can make your own or buy frozen and simmer them in sauce while the pasta is cooking–SO fast and easy.

You can also make frozen ravioli in less than 10-15 minutes–boil until done, then throw in a jar of pasta sauce…the heat from the ravioli will heat up the sauce, no need to cook!

Baked salsa chicken–pour a jar of salsa over a few chicken breasts and bake for 30-45 minutes (check for doneness). Takes a bit of time but you’re not watching it so you can do stuff around the house or whatever while it’s cooking. Put it with a baked potato or salad.

Bean burritos – cook some low fat refried beans in a skillet w/ onion or garlic, put in a tortilla with lots of any veggies and toppings you like.

Q: Seafood recipes for a seafood hater?
My boyfriend hates seafood but I love it, what are some recipes that I can have him try that have mild fish taste?

A: Tilapia is a mild fish with a sweet taste to it and liked by many tat do not like other’s that have that fishy smell.

You can fry it or bake it or grill it. It is a thin piece of fish so grilling sometimes is a skill to keep it from falling apart when you turn it.

I always bake mine on a non-stick rack sprayed with butter and seasoned with lemon pepper, or dill and lemon juice, or blackened seasoning, or Italian Dressing.

Bake at about 350 for 15-20 minutes, no more.

If you fry it up for him make an egg bath with egg, hot sauce and mustard. Whip it and place the fish in the seasoned flour and then the egg bath and then back in the seasoned flour again. Fry with hot oil about 2 minutes on each side. You can always test the oil by dipping in the handle end of a wooden spoon, if it bubbles around it the oil is hot and ready for the fish. They come out crispy and delicious.

Q: Seafood recipes for a beginner?
Please help!

I’m a terrible, very very bad cook (seriously, I’m not joking!). I can do basic things, but definitely not complicated things.

Does anyone have an easy seafood recipes for me to cook for my boyfriend tonight? He loves shrimp!

Please, even if you have easy-medium difficult recipes! Would be appreciated greatly thanks!

A: Ok, Try this and impress the hell out of him.
Buy shrimp. Red pepper (hot). Garlic and Linguini (tagliatelle) and a can of lobster soup.
Boil the pasta untill it is done.
Put oil in the pan. Heat it, chop some red pepper slices (not the seeds) in the pan, add sliced garlic. Before the garlic browns, add shrimp and stir fry.
Heat the can of soup (open and discard the can before he gets there) Put the pasta on large plates. Top it with the shrimp. Use the soup as a sauce.
Have some bread ready to dip. And make a small salad.

Q: Does anyone have any good seafood recipes?
Recipes for whole fish, seafood soup, just about anything would be appreciated.

A: Most of my recipes would be very difficult to Google . So here I will type out and variety .

Sailor Sandwiches And Caesar Mayo

1/4 c. milk
1/4 c. cornmeal
2 tbsp. flour
1 tbsp. parmesan
1/2 tsp. oregano
S&P
2 cod fillets
1 tbsp. butter
Kaiser rolls
sliced onion and tomato

Caesar Mayo :
4 tbsp. parmesan
4 tsp. mayo
4 tsp. olive oil
1 tbsp. lemon juice
1 tbsp. worcestershire
3/4 tsp. garlic powder
3/4 tsp. ground mustard
1/4 tsp. hot sauce
Place milk in shallow bowl . In another shallow bowl combine cornmeal , flour , cheese and seasonings . Dip fish in milk and then cornmeal mixture . Place on a greased broiler pan ; drizzle with butter . broil 4 inches from heat for 8 – 10 min. or until fish flakes .
Combine mayo ingredients ; spread over the rolls . On roll bottoms layer the fish , lettuce , tomato and onion .

Horseradish Cod

1 cucumber , halved , sliced
2 tbsp. white vinegar
2 tbsp. fresh chopped dill
2 tbsp. olive oil
1/2 c. panko ( coarse bread crumbs )
2 tbsp. horseradish
4 skinless fillets cod depending on size
6 oz. baby spinach fresh
Preheat oven to 475degrees F. Line lg. cookie sheet with foil . In lg. bowl toss cucumber , vinegar , 1 tbsp. dill , 1 tbsp. oil and S&P
In small bowl , combine panko , horseradish , remaining dill and oil . Season fillets with S&P , place on cookie sheet . Press panko mixture evenly on top fillets . Bake 8 min. or until golden brown on tips . Toss spinach with cucumber in bowl ; serve with fillets .

Scalloped Oysters

4 c. bread crumbs , soft
1/3 c. butter
S&P
1 tbsp. fresh parsley , chopped
1 pt. oysters
oyster juice and milk to make 2 c. liquid
Melt butter and add crumbs . Add seasonings . Place alternate layers of crumbs and oysters in greased casserole . Pour liquid over top . Bake at 375degrees F. for 30 min.

Crab Imperial

2 small crabs boiled
2 tbsp. oil
4 green onions
1 small green bell pepper , chopped fine
1 stalk celery , chopped fine
2 cloves garlic , crushed
3/4 c. mayo
1 tbsp. mustard
dash hot sauce and worcestershire
2 tbsp. parsley
S&P
lettuce and radicchio
Clean meat from shells . Clean the shell to serve in .
In oil saute’ onion , garlic , pepper and celery ; about 10 min. Remove from heat , cool . Then stir in remaining ingredients except lettuce and radicchio .Fill shell cavities with the filling . Chop lettuce and radicchio and place on plate . Place filled crab in shells on top , serve .

Shrimp ( prawns ) Asparagus ‘N’ Potato Casserole

1 can cream of celery soup
8 oz. swiss cheese
8 oz. sour cream
32 oz. hash browns , thawed
10 oz. pkg. asparagus spears
S&P
1 lb cooked shrimp
1 tsp. old bay seasoning
Combine everything in a baking dish . Bake at 350 degrees F. for 30 min. or until hot browned and bubbly .

Summer Fish Soup

1 tbsp. olive oil
1 onion , sliced
2 cloves garlic , crushed
1 leek sliced
2 med. carrots , sliced thick
1 qt. whole tomatoes , broken up
3 c. clam juice or seafood stock ( this is made by boiling fish bones and heads , then pressing through a sieve or you can just use chicken broth )
2 c. water
1/2 c. dry white wine
1 bay leaf
1 tsp. orange peel
1/2 tsp. thyme
S&P
1/4 tsp. fennel fronds
1 lb. of fish
Heat oil in saucepan over med. heat . Saute’ onion , leek and garlic ; then add carrots and tomatoes , until tender . Add clam juice , water , wine , peel and seasonings . Simmer 10 min. Add fish cook until fish flakes .

Asparagus and Surimi Seafood Soup

3 cans chicken broth
1 tsp. ginger , minced
2 c. diagonal sliced asparagus , 1/2 ” long
1/4 c. sliced green onions
3 tbsp. rice vinegar ( distilled work as well )
1/4 tsp. crushed red pepper
8 – 12 oz. surimi
2 carrot sliced thick
Bring broth and ginger to a boil . Add asparagus , carrots , onion , vinegar and red pepper . Simmer 5 min. or until vegetables are tender . Add surimi and boil 5 min. more or until srimi is hot .

We like to serve these soups over steamed rice or barley , but you serve it how you like .

Q: I’m looking for a few good seafood recipes…..?
I love seafood but never cook it because I’m afraid of either under or over cooking it. I especially like scallops, shrimp and crap. Any recipes for appetizers or main dishes would be great. Tips for properly cooking it would be great as well.

A: Try the following

Seafood curry
pinch of ground ginger
handful of fresh coriander leaves
½ red chilli, de-seeded and chopped
1-2 garlic cloves, peeled and chopped
salt and freshly ground black pepper
splash of water
2 tbsp double cream
½ tsp sesame oil
110g/4oz mixed seafood

Method
1. Place the ginger, coriander, chilli, garlic, seasoning and water into a mini food processor and blend together to form a smooth paste.
2. Place the mixture into a pan and heat gently. Add the cream and sesame oil and heat for a further 3-4 minutes.
3. Stir in the seafood and heat through for a few minutes until cooked through. Serve at once.

Or Seafood and Coconut Laksa
24 raw tiger prawns
1 lb 2 oz (500 g) fresh mussels
4 oz (110 g) medium-thickness white rice noodles
14 fl oz (400 ml) tinned coconut milk
2 oz (50 g) shelled, unsalted macadamia nuts or peanuts
1 tablespoon groundnut or other flavourless oil
2 oz (50 g) piece of cucumber, peeled
4 oz (110 g) beansprouts
juice of 1 lime
a small bunch of fresh basil, stalks discarded and leaves roughly shredded
a small bunch of fresh mint, stalks discarded and leaves roughly shredded
sea salt

For the paste:
3 medium red chillies, deseeded and chopped
1 dessertspoon dried shrimp paste
4 shallots, peeled
2 stems of lemon grass, trimmed and outer layer removed, stems chopped
a small piece of fresh galangal or root ginger, peeled and roughly chopped
1 desssertspoon ground turmeric

First of all, you need to prepare the seafood. So, peel the prawns, then run the point of a small, sharp knife along the back of each one and remove any black threads that may be present. Now scrub the mussels under cold running water and remove any barnacles and pull off the little hairy ‘beards’. Discard any mussels that are broken or don’t close when given a sharp tap with a knife. Now place the rice noodles in a bowl and cover with boiling water, then leave to soak for 10 minutes – they won’t need any further cooking, just re-heating. Then drain the noodles in a colander when they are ready, rinse them in cold water and set aside.

Next, to make the paste, place all the paste ingredients, plus a tablespoon of water, into a blender or the bowl of a food processor and blend until smooth. Now place the macadamias or peanuts in a medium saucepan and dry-roast over a medium heat until golden brown, then remove to a plate. Add the oil to the same pan and, when warm, add the prepared paste and cook over a medium heat for 2 minutes. Add the coconut milk and stir, then leave to simmer gently for 10 minutes. Meanwhile, cut the cucumber into four slices lengthways, then cut each into four long strips. Next, roughly chop the toasted nuts. When the coconut-milk mixture is ready, add the noodles, cucumber, three-quarters of the beansprouts and the lime juice. Now season to salt, with taste, then bring back to a simmer, add the prawns and mussels and cook for 3-5 minutes – the prawns should turn a pretty pink colour and all the mussels should open. Discard any mussels that don’t open during cooking. Now add half the shredded herbs, then mix the remaining herbs with the chopped nuts. Finally, ladle the laksa into four deep bowls, then sprinkle over the remaining beansprouts and the herb mixture

Or Seafood chowder
1 tbsp olive or sunflower oil
110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice
175-225g/6-8oz onions, chopped
25g/1oz flour
850ml/1½ pints homemade fish stock or, if no fish stock, water
425ml/¾ pint milk
bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf
6 medium-sized potatoes, e.g. Golden Wonder, cut into 5mm/¼ in dice.
salt and freshly ground pepper
pinch of mace
pinch of cayenne pepper
700g/1½ lb haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin
150ml/¼ pint single cream
450g/1lb mixed cooked shellfish – mussels, clams, scallops, shrimps or prawns and the cooking liquor.
To garnish
freshly chopped parsley and chives
To serve
Crusty bread and butter

Method
1. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.
2. Add the onion, cover and sweat for a few minutes over a low heat.
3. Stir in the flour and cook for 1-2 minutes.
4. Add the fish stock or water gradually.
5. Add the milk, bouquet garni and potatoes.
6. Season well with salt, pepper, mace and cayenne.
7. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes.
8. The chowder may be prepared ahead to this point.
9. Cut the fish into 2.5cm /1in cubes.
10. Add to the pot as soon as the tip of a knife will go through a potato.
11. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish.
12. Add any liquor obtained from opening the mussels or clams.
13. When boiling, remove from the heat.
14. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.
15. Serve in a deep dish with plenty of bread and butter.
Tip: Remember that the fish will continue to cook in the heat of the chowder so make sure it is not overcooked.

Or Fresh seafood pasta
1 tbsp olive oil
15g/½oz butter
2 spring onions, chopped
2 garlic cloves, chopped
150g/5½oz mixed fresh seafood
pinch saffron, soaked in 1 tbsp water
150g/5½oz fresh pasta, such as linguine, cooked according to packet instructions
1 tbsp freshly grated parmesan

Method
1. Heat the olive oil and butter in a pan, add the spring onions and cook gently for 2-3 minutes.
2. Add the garlic and fry for another minute. Add the seafood and saffron, along with its soaking liquid, and cook for 2-3 minutes. Stir in the hot cooked pasta and mix well to coat.
3. To serve, place the seafood pasta into serving dishes and sprinkle over the grated parmesan.

Or Grilled seafood
2 x 500g/1lb cooked lobsters
24 Dublin Bay prawns
4 x 125g/4oz monkfish steaks
4 x 75g/3oz grey mullet steaks
lemon wedges

For the marinade:
50ml/2fl oz olive oil
1 tsp fennel, chopped
3 bay leaves, cut into pieces
salt and black pepper, freshly ground
juice of ¼ lemon

For the fennel dressing:
150ml/5fl oz olive oil
25ml/1fl oz red wine vinegar
2.5g/½ tsp salt
black pepper, freshly ground
1 tbsp fennel, chopped
½ small onion, finely chopped

Method
1. Mix all the dressing ingredients together.
2. At least 1 hour before cooking, put all the marinade ingredients in a shallow dish and add the fish steaks. Turn over in the marinade two or three times during the hour.
3. Prepare and light your charcoal grill at least 40 minutes before cooking.
4. Cut the lobsters in half lengthways and crack their claws.
5. Cook the fish steaks for about 3 minutes on each side.
6. The lobsters and prawns, being cooked already, do not need to go on the grill for very long: they should just be warmed through. This slightly chars the shells, giving the grillade a spectacular aroma which is one of the best attractions of the dish.
7. Brush the shells with some of the marinade that you used for the fish and put the lobsters on the grill for about 2 minutes per side, prawns for about 1 minute.
8. Serve everything on one large serving dish. Add any of the marinade left to the dressing and pour over the cooked fish.
9. Serve with lemon wedges and plenty of French bread to mop up the dressing

or Seafood pie
575g/1¼lbs white fish fillets, skinned and cubed
55g/2oz mussel meats
55g/2oz peeled prawns
30g/1oz butter or margarine
30g/1oz flour
125ml/4fl oz fish stock or dry white wine
150ml/5fl oz milk
1 tbsp fresh parsley, chopped
salt and freshly ground black pepper
225g/8oz puff pastry
1 egg, beaten, to glaze

Method
1. Preheat oven to 200C/400F/Gas 6.
2. Place butter or margarine in a large saucepan with flour, stock and milk.
3. Stir or whisk over a gentle heat until sauce is thick and smooth.
4. Cook, stirring, for a further 2 minutes on a low heat.
5. Remove from the heat and stir in the herbs, seasoning and prepared fish and shellfish.
6. Spoon into a large pie dish (approximately 1 litre/2 pint in capacity).
7. Roll out the pastry to a large rectangle and use to cover the fish mixture, trim and seal edges, brush with beaten egg.
8. Bake for 25-30 minutes until pastry is well risen and golden brown.

Or Spanish-style seafood stew with steamed jasmine rice
For the stock
200ml/7fl oz water
4 tiger prawn shells
For the stew
1 tbsp olive oil
½ onion, chopped
1 garlic clove, finely chopped
½ tsp ground turmeric
½ tsp paprika
½ tsp chilli flakes
1 bay leaf
2 tbsp tomato purée
¼ red pepper, seeds removed, chopped
4 raw tiger prawns, shells removed (see above)
splash white wine
To serve
1 tbsp pancetta lardons, fried until crisp
handful fresh parsley, chopped
150g/5½oz jasmine rice, cooked according to packet instructions

Method
1. For the stock, place the water into a large pan and bring to the boil. Add the prawn shells and boil for ten minutes. Strain through a sieve, discard the shells and reserve the cooking liquor.
2. For the stew, heat the olive oil in a pan, add the onion and fry gently for 4-5 minutes, or until softened.
3. Add the garlic, turmeric, paprika and chilli flakes and fry for one minute.
4. Add the bay leaf, the reserved prawn stock, the tomato purée, red pepper, prawns and white wine and simmer gently for 4-5 minutes, or until the prawns are completely cooked through (they will turn pink).
5. To serve, pour the prawn stew into large serving bowls, sprinkle with the crisp pancetta and chopped parsley and serve with steamed jasmine rice.

Q: What are some good seafood pasta recipes?
my momma be lovin that seafood pasta ya dig? so im tryna make a dish for her cause she keeps bugging me. anyone know some seafood pasta recipes that will make emeril look like Martha Stewart?

A: Macaroni Shrimp Salad

1 pound short macaroni — salad type
1 cup sweet pickle relish — well drained
3/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 can chopped pimiento — drained (2 oz.)
1 can sliced mushrooms — drained (4 oz.)
1/2 pound tiny salad shrimp — cooked (about 1
– cup)
1 1/2 cups salad dressing of your choice — up to 2

Cook macaroni in boiling salted water 10 to 12 minutes until barely tender. Drain and rinse under cold water.

Combine with remaining ingredients.

Add dressing and stir to blend.

Chill well before serving.

Seafood Pasta Salad

2 cups pasta — tri-colored spiral
1 cup shrimp — cooked
1/3 cup green pepper — diced
1/4 cup carrots — sliced
1/2 cup zucchini — sliced
1/3 cup white wine worcestershire
1/3 cup mayonnaise

salt and pepper to taste

* cook pasta according to package directions
* 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
** Lea & Perrins White Wine Worcestershire Sauce.

In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving

Crabmeat Pasta Salad

12 oz Spiral pasta
2 Green onions, chopped fine
1 Celery, chopped fine
1/4 cup Bell pepper, chopped fine
2 or 3 oz Pimento, drained and diced
1 lb Lump crabmeat
1 tsp Worcestershire Sauce
dash Tabasco
1/4 cup Parmesan cheese
Salad dressing as needed
Zatarain’s Creole Seasoning to taste

Prepare pasta according to instructions and set aside until cool. Add next eight ingredients to cooled pasta and toss. Add salad dressing of choice (Caesar, Golden Caesar, Italian, etc.) and Zatarain’s Creole Seasoning as desired.
Note: Mushroom, artichoke hearts, red onion, etc. can be added as desired. Shrimp maybe substituted for or used along with crabmeat.

Q: Christmas is fast approaching and I would like some easy peasy seafood recipes for Christmas Day?
I am looking for any recipes that won’t see me cooking and mucking around in the kitchen all day. Do you have any delicious using medium to large prawns, calamari rings, fish fillets/whole fish, oysters.

Thank you
By the way, my Christmas is in Sydney Australia

A: Fresh Oysters with a little pickled ginger and wasabi with a tiny dash of soy

Oysters Kilpatric- chopped red onion, bacon and parmesan with a little worchestorshire sauce then grill approx two to 5 mins.

Prawn cocktail – boil prawns, mix one third tomato sauce with two thirds mayo, add a little sherry and a dash worchestorshire sauce, season to taste,serve in a martini glass on a bed of crispy ice berg lettuce, add prawns pour on sauce, dont go overboard, garnish with avocado and lemon

If your game try raw fish, dice the fish fillets into 1cm cubes splash with enough lemon juice to turn the fish white, then add coconut milk, spring onions, chilli flakes to taste, lemon rind. only use fresh fish for this.

If you have whole squid tubes cut into little rectangles and with a small knife lightly score the inside of the tube in a criss cross pattern, soak in milk for an hour then drain, fry very quickly over high heat and add a little kelp pepper and high quality sea salt.

Q: Canned seafood recipes?
I have canned salmon, canned crab meat, and canned shrimp. I also have some canned tuna. Anyone have any recipe ideas for them? I have several cans of tuna, 3 cans of salmon, 1 can of crab and 1 can of shrimp.
I was thinking about making a seafood salad but I don’t want to go overboard.

A: You can look up the recipes:

Salmon croquettes: breaded and fried.

Salmon cakes: baked or broiled

Crab meat: goes GREAT with pasta and your favorite non-meat red sauce.

You can combine the crab and shrimp together.
You can also do a stir fry with the shrimp and crab.

Tuna fish salad. Stuffed tomato.

Thanks for asking your Q! I enjoyed answering it!

VTY,
Ron Berue
Yes, that is my real last name!

Q: Looking for some real good seafood recipes to do outside on my BBQ pit.?
I’ve already checked out the food networks but still haven’t found a really good one yet. I only just heard about grilling on a plank & I’d like to try that. Live in Louisiana where things are pretty spicy so please keep that in mind.

A: *Spicy Grilled Tuna

1/3 C. Olive oil
1 t. Salt
2 t. Cayenne pepper
1/3 C. Lemon juice – fresh
3 lg Cloves garlic, minced
3 lg Shallots, minced
2 t. Ground cumin
1 bunch Cilantro, leaves only, finely chopped
6 Pieces (6 ounces each) of tuna fillet
Vegetable oil, for greasing the grill
Lemon wedges, for garnish

In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).

Place the tuna fillet in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any remaining bones, and pour the marinade over the tuna. Make sure the fish are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once.

Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.

*Firecracker Grilled Alaska Salmon

8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

*Cedar Planked BBQ Salmon Recipe

8 Salmon 6 oz Fillets, Skinless
2 cedar planks, soaked in water for 4 to 6 hours
1 tbsp. BBQ seasoning
sea salt
1 large lemon
-Crust Mixture
Mix together the following:
1 cup fresh dill, chopped
1/2 cup shallots, chopped
2 cloves garlic, chopped
2 green onions, chopped
3 tbsp. black pepper, cracked
2 tbsp. olive oil
juice of one lemon

Preheat grill to high. Sprinkle BBQ seasoning on salmon. Combine together all ingredients for the crust mixture and spread generously over the flesh side (not skin side) of each fillet.
Season soaked planks with sea salt and place on grill, close lid and heat for 3 to 5 minutes until they start to crackle and smoke. Carefully lift lid and place salmon fillets on hot planks, skin side down. Close lid and plank-bake salmon for 12 to 15 minutes for medium doneness. Check periodically to make sure that planks are not on fire.
Use spray bottle to extinguish any flames. Squeeze lemon over fillets. Carefully remove planks from grill and transfer salmon to serving platter.

*Spice Plank-Grilled Salmon

-For the rub
2 tablespoons paprika
2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
-For the salmon
4 (6 ounce) salmon fillets (I used 1 whole piece of salmon rather than the 4 small fillets)

1.Soak cedar grilling plank for one hour.
2.Prepare grill.
3.To prepare the rub, combine all ingredients in a small cup or bowl.
4.Rub mixture on the top of the salmon.
5.Place plank on grill, close grill for a few minutes and then place salmon, skin side down, on the plank.
6.Cook covered, for 10 minutes or until salmon flakes.

*FRESH GULF BBQ SHRIMP

4 pounds fresh head-on Louisiana shrimp (10-15 count or bigger)
1/2 pound prepared BBQ butter
1 bottle Abita Amber beer
1 Tbsp. Paul Prudhomme Shrimp Magic (or Creole seasoning)
Tabasco sauce
Butter
Extra Virgin Olive Oil
Chopped parsley

Peel shrimp, leaving the heads attached, split the back 1/4 inch and remove the sand vein. Season with Shrimp Magic and reserve. In a large non-stick skillet, sauté the seasoned shrimp in about a tablespoon of butter and oil for two minutes on med-high heat. Turn and continue cooking for one minute. Add about a half a bottle of beer and reduce to 3 ounces. Lower the heat and stir in several cold 1″ chunks of BBQ butter. Continue adding the balance of the butter, stirring constantly to make the sauce a creamy consistency. Add Tabasco sauce and chopped parsley. Serve in large heated bowls with plenty of French or sourdough bread for dipping. This is also great on mashed potatoes.

*BBQ Crab

2 pounds Alaska crab legs, thawed if necessary
1/2 cup butter
4 cloves garlic, minced
2 teaspoon Cajun spice mixture
1/2 cup chicken broth
1/4 cup beer
1 1/2 teaspoons lemon juice
cooked rice
chopped parsley, for garnish

With a sharp knife, cut crab legs into 2 inch long pieces. Melt butter in a large, heavy skillet over medium heat. Stir in garlic and Cajun spice mixture; saute 1 to 2 minutes. Add crab and remaining ingredients except rice. Increase heat to medium high and bring to a boil, stirring gently. Cook 3 to 4 minutes, or until crab is well heated. Serve crab and sauce over rice. Garnish with chopped parsley. Makes 4 servings.
-Cajun Spice Mixture
Mix together 1/2 teaspoon each black pepper, crushed red pepper flakes and dried thyme and 1/4 teaspoon each dried oregano and cayenne pepper until well combined.

*GRILLED FISH ORLEANS

2 tablespoons olive oil
6 medium sized Louisiana shrimp
1/4 cup brandy
4 cloves garlic
1 tablespoon chopped red pepper
2 tablespoons chopped green onion
1/4 cup sliced mushrooms
1/4 cup chopped artichoke hearts
3/4 cup white wine
1/4 cup butter
2 (6 to 8 ounce) Louisiana fish filets#
6 ounces pasta

Heat oil in sauté pan. Add shrimp and cook for 2 to 3 minutes. Pour brandy over shrimp and ignite. Cover immediately to extinguish flame. Add garlic, red pepper, green onion, mushrooms and artichokes. Add white wine. Reduce heat. Add butter and blend slowly. Grill or pan fry fish in separate pan. Place fish over pasta. Top with shrimp sauce. Garnish with fresh chopped parsley
#May use speckled trout, flounder, black drum, or grouper. May substitute Gulf of Mexico steaks of tuna, swordfish, shark, mackerel, or amberjack.

*Barbecued Peppered Shrimp

1 c. vegetable oil
2 Tbs. toasted sesame oil
3″ piece fresh ginger-sliced
1 bunch scallions, chopped course
1 Tbs. cracked black pepper
1 Tbs. soy sauce
1/2 tsp. cayenne pepper
Pared zest of 2 oranges
40 – 50 large shrimp, peeled & deveined

In a large skillet, heat the vegetable and sesame oils until almost smoking. Add the ginger, scallions, pepper, soy sauce, cayenne and orange zest. Cool completely, and then add the raw shrimp. Marinate overnight in the refrigerator.
When marinated, push 2 or 3 shrimp onto small wooden skewers (that have been soaked overnight in water), place filled skewers in plastic bag. Take to the picnic, barbecue over hot coals until pink. Watch carefully – they will cook very quickly. (Also can be stir fried in hot saute’ pan on stove and served with toothpicks.)

*New Orleans Barbecued Shrimp

16 jumbo Louisiana shrimp with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups cold unsalted butter
French bread, as accompaniment

In a large skillet, combine Louisiana shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping. Serves 2 as an entrée or 4 as an appetizer.

*Southern Comfort Barbeque
Alligator Ribs

4 packs crab boil
6 onions, chopped
3 bunches celery, chopped
12 lemons, halved
6 cloves garlic, chopped
2 cups Worcestershire sauce
2 handfuls peppercorns
4 Tbsp. lemon pepper seasoning
20 lbs. Louisiana alligator ribs, trimmed

Bring water and seasonings to a boil, add ribs, and bring back up to a boil. Continue to boil ribs until meat begins to pull away from the bone. Remove ribs from water, cool; and refrigerate for 4 hours or more. Place ribs on BBQ pit, grill and add Southern Comfort Barbeque Sauce.

-SoCo Barbeque Sauce
Ingredients:
1 cup Southern Comfort
1cup molasses
3 cups ketchup
½ cup maple syrup
½ cup honey
1/3 cup barbeque rub
1 Tbsp. granulated garlic
2 Tbsp. lemon pepper seasoning
2 Tbsp. Worcestershire sauce

Combine ingredients in sauce pot and bring to a boil. Boil for ten minutes, lower to a simmer for twenty minutes.

ENJOY

Q: Any good seafood recipes that involve the red savina pepper?
I just got of these things and I want to make some crazy crabs or salmon or something.

A: Spicey Seafood Linguine

Ingredients
Cooked Linguine

4 T Butter
6 oz White wine
1/8 t Red Savina Pepper
1 t Salt
1/8 tPepper
6 Scallops
8 Mussels
8 Shrimp

Preparation
Melt butter in pan. Add savina pepper. Add white wine and simmer. Add seafood let it simmer until cooked. Add pasta.

Stir and its DONE

good luck!!

Q: I am looking for fish and seafood recipes from around the world!?
Do you have any special ones that you would share? They can be easy or difficult. Thank you!

A: Grilled Mustard and Miso Sea Bass

This grilled fish recipe uses white miso paste which is far milder and sweeter than the darker varieties. The combination of rice wine, mustard, and miso makes this Japanese inspired dish absolutely delicious and tender.
INGREDIENTS:
4 sea bass filets, about 5-6 ounces each
6 green onions, trimmed
1/3 cup white miso
3 tablespoons rice vinegar
2 tablespoons mirin or Japanese rice wine
2 tablespoons toasted sesame seeds
3 teaspoons sugar
2 teaspoons water
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon soy sauce
olive oil
salt
black pepper

PREPARATION:
Preheat grill for medium high heat. In small bowl, combine water and Dijon mustard until throroughly mixed. Place miso, mustard mixture, vinegar, mirin, soy sauce, garlic, and sugar in small saucepan over medium heat.
Whisk untill smooth for about 3-5 minutes. Brush fish and green onions with olive oil. Season with salt and pepper. Place fish on grill and cook for 4-5 minutes on each side until center is opaque. Add onions onto grill and cook for 2 minutes per sude. Remove both from grill, top fish with miso sauce and sesame seeds. Serve fish with green onions.

Q: Recipes using seafood stock?
I have a couple pounds of crawfish heads in my freezer, I want to use it to make seafood stock.

But after I make the stock, I’m not sure what to use it in. All I’m finding on the internet are recipes for the stock itself, not just recipes using the stock as in ingredient. Any suggestions?

Thanks!

A: Throw some tofu cubes and spinach in it, heat it up, and enjoy an Americanized version of miso soup.

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