Delicious seafood recipes - 2367 recipes
More Seafood recipes
Deviled Crab Stuffed Mushrooms
By á-174942
Break up crabmeat into chunks and set aside
- 1 pound backfin crabmeat
- 1 medium onion minced
- 3 tablespoons butter or margarine
- 1 can cheddar cheese soup
- 1 teaspoon dry mustard
- 1 tablespoon parsley flakes
- 12 teaspoons nutmeg
- 1 egg beaten
- 30 medium mushroom caps
- Bread crumbs
Ling Cod With Matsutakes
By á-174942
* Alternate Mushrooms: Shiitake Place the fish in a cooking pot that fits into a steamer
- 4 thick ling cod fillets scored with a knife (or other white fish)
- 4 green onions sliced
- 1 slice fresh ginger - (abt 1/8" thk) peeled, shredded
- 1/4 pound snow peas
- 1/2 pound broccoli cut into florets
- 1 zucchini thinly sliced
- 1/2 pound matsutakes* cut matchstick-size
- 1/4 cup dry sherry
- Salt to taste
- Freshly-ground black pepper to taste
- Tamari or soy sauce
- Lemon wedges
Chinese Crab Salad
By á-174942
* Alternate Mushrooms: Enoki Soak the wood ears in hot water to cover until soft, about 15 to 20 minutes
- DRESSING:
- 1/2 cup dried wood ear mushrooms*
- 1 medium cucumber peeled
- Salt to taste
- 1/2 cup fresh cooked crab meat shredded
- 1 1/2 teaspoons sugar
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or Chinese red vinegar
- 1 teaspoon Asian sesame oil
- Cilantro sprigs for garnish
Garfish Mississippi
By á-174942
Mix all ingredients except the meat and lemon in a large shallow glass baking dish
- 1 1/2 pound gar fillets
- 1 bottle ketchup - (15 oz)
- 1/4 cup Louisiana hot sauce
- 1/2 cup chopped celery
- 1 onion chopped
- 4 tablespoons soy sauce
- 1/2 cup chopped green onions
- 1 tablespoon salt
- 2 teaspoons freshly-ground black pepper
- 2 cups water
- 1 lemon
Smoked Clams
By á-174942
Gather about 4 gallons of littleneck clams
- 3 gallons littleneck clams in shell (abt 7 pints, canned)
- Olive oil as needed
- Half-pint canning jars
- Pressure canner
- Smoker (such as a Little Chief)
- Smoking chips
Clamburgers
By á-170456
If using fresh clams (e.g
- 1 cup drained clam meat
- 1 egg
- 2 slices bread
- 1/3 cup chopped celery
- 1/3 cup chopped onion
- 1/4 teaspoon salt - (to 1/2)
- 4 hamburger buns
- Tomato slices as needed
- Pickle relish as needed
- Lettuce as needed
Poached Salmon Salad With Lime-Tarragon Dressing
By á-170456
In a large skillet over medium-high heat, bring wine and next 4 ingredients to a boil
- DRESSING:
- 2 pounds skin-on salmon fillet
- 1 cup white wine
- 1 cup fish or chicken broth
- 1/2 onion chopped
- 4 garlic cloves minced
- 1 teaspoon salt
- 4 handfuls mixed greens
- 1 large ripe tomato sliced
- 1 avocado diced
- 1 cucumber sliced
- 1/2 cup olive oil
- 1/4 cup lime juice
- 3 tablespoons white wine vinegar
- 2 tablespoons mayonnaise
- 1 tablespoon minced fresh tarragon (or 1/4 tspn dried tarragon)
- 2 tablespoons sugar
- 1 pinch salt
Thai-Style New Zealand Green Shell Mussels
By á-170456
In a large saute pan or saucepan, heat the oil over medium-high heat
- 1 tablespoon peanut oil
- 1/2 cup very thinly-sliced yellow onions
- 1 tablespoon thinly-sliced garlic
- 2 teaspoons minced fresh ginger
- 2 serrano chile peppers - or to taste seeded, minced
- 1 cup fish or shrimp stock
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 2 1/2 pounds New Zealand Green Shell Mussels well rinsed in
- several changes of water, beards removed, any open mussels discarded
- 1 cup unsweetened coconut milk
- Chopped cilantro leaves
- Chopped mint leaves
- French bread as accompaniment
Grilled Marinated Fish With Tropical Salsa And Coconut Rice
By á-174942
In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne
- COCONUT RICE:
- 1/2 cup sliced yellow onions
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 5 garlic cloves smashed
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 pinch cayenne
- 4 skin-on troll-caught mahi mahi fillets - (6 to 8 oz ea)
- 1 cup coconut milk
- 1 1/2 cups water
- 1 teaspoon salt
- 3/4 teaspoon sugar
- 1 cup long-grain white rice
- 3 tablespoons chopped fresh cilantro
- TROPICAL SALSA:
- 1 ripe mango peeled, seeded, and diced
- 1 ripe avocado peeled, seeded, and diced
- 1/2 cup diced fresh pineapple
- 1/4 cup minced red onions
- 1/4 cup minced red bell peppers
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons minced jalapeño
- 1 teaspoon minced garlic
- 1 pinch salt
- GARNISH:
- Toasted coconut flakes
- Chopped cilantro
Warm Spicy Butter-Poached Shrimp
By á-174942
Place the shrimp in a large glass bowl or baking dish
- 2 pounds large shrimp - (10/15 count) peeled, deveined
- 2 tablespoons hot red pepper sauce
- 2 tablespoons Essence (see Bayou Blast recipe)
- 3 tablespoons water
- 1 pound unsalted butter - (4 sticks) cut into pieces
- 4 teaspoons finely-grated lemon zest
- 2 bay leaves
- 3/4 teaspoon salt
- 1 pinch cayenne
- 1 garlic clove peeled, smashed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 dash hot red pepper sauce
- Chopped parsley for garnish
- Chopped green onions for garnish
- 1 baguette as accompaniment
Red Snapper In A Coconut Curry Broth
By á-174942
In a Dutch oven or large pot, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 4 cups thinly sliced yellow onions
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 3 tablespoons Madras curry powder
- 1 cup thinly-sliced lemongrass wrapped in
- cheesecloth
- 4 cups fish stock
- 1 can unsweetened coconut milk - (14 oz)
- 2 pounds red snapper fillets cut 2" cubes
- 3 1/2 teaspoons salt
- 2 tablespoons light brown sugar
- 1 cup julienned red bell pepper
- 1 cup julienned yellow bell pepper
- 1/2 cup chopped fresh cilantro leaves plus
- more for garnish
- 3 cups water
- 2 cups jasmine rice
Sauteed Soft-Shell Crabs With Garlic And Butter
By á-170456
Season crabs with salt and pepper and dredge in the flour, shaking off excess
- 3 soft-shell crabs cleaned, patted dry
- Salt to taste
- Freshly-ground black pepper to taste
- 1 cup flour
- 2 tablespoon extra-virgin olive oil
- 3 garlic cloves sliced
- 2 tablespoons capers drained
- 1/2 cup white wine
- 1 tablespoon butter
- Few chive blades chopped
- Essence for garnish (see Bayou Blast recipe)
Any burning questions? Our chefs answer!