Seafood Recipes

Seafood Recipes

All these recipes were cooked in my kitchen, they are delicious. Taste them and enjoy your dinner! You'll find these recipes below in this text:

• Zesty Seafood Salad
• Yogurt Crusted Salmon
• Sautéed Shrimp with Chipotle Sauce
• Tuna Rice Flan
• Ebi Mako
• Blackened Redfish
• Sole Florentine
• Magically Moist Adobo Salmon
• Honey Mustard Salmon
• Fresh Lameque Oysters with Apple Jalapeno Mignonette
• Oven Roasted Halibut
• Fish Delight With Coconut Milk and Turmeric

Zesty Seafood Salad

Ingredients:

• ½ cup of mayonnaise
• 2 tbsp of chopped red onion
• 1 ½ tbsp of finely chopped fresh dill
• 2 tsp of imitation crabmeat and/or seafood
• ½ cup chopped celery
• ½ cup of chopped cucumber

Preparation:

1. In large bowl, combine mayonnaise, onion, drill and lime juice.
2. Stir in remaining ingredients.
3. Garnish, if desired, with grape tomatoes and paprika.
4. Chill if desired.
5. Preparation time: 15 minutes. Makes four servings.

Yogurt Crusted Salmon

Ingredients:

• 5 oz. salmon fillet
• 1 tbsp plain non-fat yogurt
• ½ tsp chopped dill
• Lemon slices

Directions:

1. Heat oven to broil.
2. Place the top rack higher in the oven so the salmon can broil nicely.
3. Cover a baker sheet with aluminum foil.
4. Let the salmon come to room temperature before cooking.
5. Wash salmon and pat dry.
6. Place on the baking sheet.
7. Cover fillet with 1 tablespoon of yogurt.
8. Place salmon in oven and broil for 5-10 minutes, depending on desired doneness.
9. Remove salmon from oven, sprinkle with dill and serve with fresh lemon slices.

Calories: 298, fat – 18 g, saturated fat – 4 g, sodium – 96 mg, carbohydrate – 1 g, fibre – 0, protein – 32 g. Servings : 1.

Photo by Elena

Sautéed Shrimp with Chipotle Sauce

Ingredients:

• 3/4  of mayonnaise,
• 1 or 2 chipotle peppers in adobo, finely chopped;
• 2 tbap of olive oil;
• 1 medium onion, finely chopped;
• 3 cloves of garlic, minced;
• 1 tbsp of sugar (optional)
• 1/2 tsp of oregano leaves, crushed
• 1 lb of uncooked medium shrimp, peeled and deveined
• Salt, ground black pepper

Preparation:

1. In small bowl, combine mayonnaise and chipotle peppers; set aside.
2. In 12-inch nonstick skillet, heat olive oil over medium-high heat   and cook onion, garlic, sugar and oregano, stirring occasionally, 3 minutes or until onion is tender.
3. Stir in shrimp, salt and pepper and cook 3 minutes or until shrimp turn pink.
4. Remove from heat, stir in mayonnaise mixture.
5. Serve, if desired, with hot cooked rice.

Makes 4 servings. Preparation time: 20 min. Cooking time: 8 minutes.

Tuna Rice Flan

Ingredients:

• 1 can (10 oz) cream of mushroom soup
• 3 eggs
• 1 pkg (300 g) frozen chopped broccoli, thawed
• 1 cup (250ml) rice
• 1 cn water-packed tuna, undrained
• 3/4 cup grated Cheddar cheese, divided
• 3 Tbsp Parmesan grated cheese
• 1/4 tsp pepper
• 1/2 tsp dried dill weed

Cooking (microwave):

1. Combine soup and eggs; blend until smooth.
2. Add broccoli, rice, tuna, Cheddar cheese, Parmesan cheese ans seasonings; mix well.
3. Pour into a 10 inch glass pie plate or quiche dish and cover with waxed paper.
4. Microwave ib medium-high power for 5 minutes; stir well and stir with remaining Parmesan cheese.
5. Cover and rotate pie plate a half-turn.
6. Microwave on medium-high power for 5 minutes longer or until a toothpick inserted off-center comes out clean.
7. Sprinkle with remaining cheese and let stand, covered, 5 minutes.

Makes 6 servings.

Nutrition information per serving: calories – 345, carbohydrate – 18g, dietary fibre – 2g, protein 18g, fat – 12g.

Ebi Mako

(and Poultry)

Meyi-En Restaurant

Jumbo Shrimp wrapped with Chicken. Serves 6.

Ingredients:

• 6 steamed shrimp (see below)
• 6 pieces (2 oz.) boneless, skinless chicken breasts, thinly sliced
• 1 1/2 c. water
• 1 c. soy sauce
• 1 c. Mirin
• 1 tbsp. sugar
• 1/2 c. water
• 1 tsp. cornstarch
• Salt
• Pepper
• 2 tsp. vegetable oil

Instructions:

1. Combine 1 1/2 cups water and soy sauce in a saucepan over medium heat and stir until sugar is dissolved.
2. Add mirin and bring mixture to a boil.
3. Combine 1/2 cup water and cornstarch and stir until thoroughly mixed.
4. Add to saucepan and stir constantly until sauce boils.
5. Set aside and keep warm.
6. Wrap chicken pieces around steamed shrimp and lightly salt and pepper.
7. In a fry pan over medium heat add the oil and the shrimp and saute until lightly brown.
8. Arrange on a heated serving plate and coat with sauce.
9. Serve remaining sauce on the side.
10. Steamed Shrimp:
11. Place peeled, and deveined shrimp lengthwise, on a bamboo skewer.
12. Bring 4 quarts salted water to a boil and drop in the shrimp.
13. When water boils remove from heat and drain the shrimp.
14. Cool shrimp and remove the skewer.

Blackened Redfish

Ingredients:

• 3 lb. redfish, filleted
• Melted butter or margarine
• 1 tbsp. paprika
• 2 1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. red pepper
• 1 tsp. garlic powder
• 3/4 tsp. white pepper
• 3/4 tsp. black pepper
• 1/2 tsp. dry thyme
• 1/2 tsp. oregano

Preparation:

1. Dip fish in melted butter or margarine and then in mixture of seasonings.
2. Cook in cast iron skillet, preheated until pan is very hot.
3. Cook 2 minutes on one side, turn and cook for another minute.
4. Note that this dish is very smoky to prepare; it cooks well outside on a grill or campstove.

Sole Florentine

Ingredients:

• 1 1/2 cups - 300 g of frozen chopped spinach, thawed and drained
• 2 hard boiled eggs, finely chopped
• 1 Tbsp or mayonnaise
• 400g - 14 oz of individually frozen fish fillets, thawed
• 1 can of 10 oz - 280 ml of condensed cream of chicken soup
• 1 cup of milk
• 1/4 tsp of dried drill weed

Cooking:

1. Drain moisture from spinach. Add rice and mix well.
2. Mix together soup, milk and dill. Add to mixture. Spoon into shallow greased 2 L baking dish.
3. Combine eggs, onion, mayonnaise. Divide equally among fillets and roll each fillet up, securing with toothpicks.
4. Place fillets on rice mixture.
5. Cover and bake at 350F (180C) for 20 to 25 minutes.

Makes 4 servings.

Nutrition information per serving: Protein 28g; Fat - 11g; Carbohydrates - 29g; Calories - 331; Dietary fibre 2,5g.

Magically Moist Adobo Salmon

Ingredients:

• Four salmon fillets, about 1 lb each
• 1 tsp of ground cumin
• ½ tsp of garlic powder
• ½ tsp of onion powder
• ½ tsp of salt
• ¼ cup of mayonnaise
• 1 tbsp of lime juice
• 1 tsp of dried oregano leaves, crushed

Cooking:

1. Preheat oven to 400 F (200C).
2. Combine cumin, garlic powder, onion powder, salt in a small bowl.
3. Sprinkle salmon with seasoning mixture, then arrange on baking sheet.
4. In small bowl, combine mayonnaise with lime juice and oregano, then brush on salmon.
5. Bake salmon ten minutes or until fish flakes easily with fork.

Prep time: 5 minutes. Cook time: 10 minutes. Makes four servings.

Honey Mustard Salmon

Ingredients:

• Four salmon fillets or salmon steaks
• ½ cup of mayonnaise
• 2 tbsp of dijonnaise mustard
• 2 green onions, chopped
• 1 tbsp of honey
• 1 tsp of apple cider vinegar
• 1/8 tsp of ground black pepper
• A pinch of salt

Directions:

1. In medium bowl, combine all ingredients except salmon.
2. Reserve 1/3 cup of mayonnaise mixture.
3. Grill or broil salmon, brushing with remaining mayonnaise mixture, until samlon flakes with a fork, turning once.
4. Serve salmon with reserved mayonnaise mixture and garnish, if desired, with additional chopped green onions.

Makes 4 servings. Total time: 25-30 minutes.

Fresh Lameque Oysters with Apple Jalapeno Mignonette

Ingredients:

• 6 pc fresh raw oysters
• Mignonette:
• 1 shallot, minced
• ½ a green apple, minced
• ½ jalapeno – deveined and seeds taken out, then minced
• 2 limes – juiced
• 2 tsp sugar

Directions:

1. Combine all ingredients into a bowl and mix well
2. Shuck oysters
3. Spoon Mignonette over oyster and garnish with a single cilantro leaf.

Calories: 60, fat – 1 g, saturated fat – 10,4 g, sodium – 88,6 mg, carbohydrate – 13 g, fibre 1,6 g, protein – 3,4 g. Servings : 2.

Oven Roasted Halibut

Ingredients:

• 600 g halibut
• 1/3 cup dried roasted pistachio nuts
• 7 tsp coriander seed
• 8 tsp olive oil
• 16 cherry tomatoes
• 8 cups spinach
• ¾ cup white mushroom
• ½ lemon, zest and juice
• 80 ml shallot minced
• Pinch of salt

Directions:

1. Lightly toast pistachio and coriander – gently crash with the back of a pot.
2. Lightly season halibut with salt and olive oil.
3. Place on parchment paper and bake at 325 degrees F for 15 minutes.
4. Place cherry tomatoes in a small pan and gently toss with olive oil and salt.
5. Roast in oven with fish at 325 degrees F for 20 minutes.
6. Clean spinach well. Sauté minced shallot in a wide pan with olive oil until translucent.
7. Add spinach and mushrooms with the juice of ½ lemon and zest, pinch of salt and 2 tbsp water.
8. Cover and turn off heat after 1 minute.
9. Leave covered for 1 further minute, then remove lid.
10. Assemble and serve hot.

Calories: 360, fat – 15 g, saturated fat – 2 g, sodium – 323 mg, carbohydrate – 19 g, fibre 8 g, protein – 42 g. Servings : 4.

Fish Delight With Coconut Milk and Turmeric

Ingredients:

Two or three bird’s eye chili peppers or a large jalapeno pepper
½ kg white fish or shrimp
A small onion
½ ounces of coconut milk
2-3 teaspoons of fish sauce
4 cps of cooked jasmine rice per serving (to prepare the turmeric you need an apron, latex gloves, a vegetable peeler, and a chef’s knife).

Cooking:

Take a small piece of fresh turmeric, peel carefully with the vegetable peeler
Use the chef’s knife to cut the turmeric in thin slices.
Slice the bird’s eye chili peppers and jalapeno equally fine
Cut the fish into cubes, but if you are sing shrimp, leave it whole
Chop the onion and bell pepper coarsely
Pour the coconut milk into a pot, and heat it at medium-high and then add the turmeric (notice how the coconut milk turns yellow)
Add the fish or shrimp and vegetables to the mixture of milk and turmeric
Add the chopped jalapeno or chili pepper, stir occasionally
Taste the mixture and season with fish sauce. Serve over hot jasmine rice. You will love leftovers; it becomes even more flavorful after being in the refrigerator.