Category: Seafood

Categories
Main Dish Seafood

Black Sea Bass en Papillote

1 whole head of garlic
1 cup olive oil
1 large red onion, peeled and sliced into 1/2-inch thick slices
1 zucchini, sliced into 1/2-inch thick slices
1 cucumber, seeds removed, sliced on the bias 1/4-inch thick
2 beefsteak tomatoes, sliced 1/2-inch thick
Salt and pepper to taste
2 sprigs chopped fresh basil
2 sprigs chopped fresh parsley
Juice of 1 lemon
2 pounds cleaned black sea bass, cut into 4 portions
Roast the garlic in a pre-heated, 400-degree oven for 15 minutes.  Slice off the top, squeeze out the puree, and blend it with the oil. Place the vegetables in a medium mixing bowl and season with roasted garlic-olive puree, salt, pepper, basil, parsley and lemon juice. Divide the vegetables evenly among four 8 by 8-inch sheets of parchment paper. Season the bass with salt and pepper, place one portion on top of the vegetables and fold the parchment together.  Wrap each parchment “package” in an 8 by 8-inch square of aluminum foil and place on the grill. Then grill for 10 minutes or until the fish is opaque. Remove from the heat and allow it to rest for 2 minutes before serving
 4  Servings
Categories
Seafood Soups

Roasted Corn and Pepper Soup

1  16-ounce package frozen whole kernel corn
1  tablespoon cooking oil
2  cups chopped onions
1-1/2  cups seeded and coarsely chopped red sweet peppers
4  14-ounce cans chicken broth (7-1/4 cups)
1/2  teaspoon dried thyme, crushed
1/8 to 1/4  teaspoon ground red pepper
1/3  cup all-purpose flour
1/2  cup whipping cream
2/3  cup cooked crabmeat, cut into bite-size pieces, cartilage removed (4 ounces)
Fresh thyme sprigs (optional)
Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; use a little of the cooking oil to lightly grease the pan. 
Spread corn in prepared pan. Roast, uncovered, in a 450 degree F oven for 10 minutes; stir. Continue to roast about 10 minutes more until golden brown, stirring once or twice. Remove pan from oven and set aside. 
In a 4-quart Dutch oven, cook onions and sweet peppers in remaining oil over medium heat for 3 to 4 minutes or until nearly tender. Add the corn, 3 cans of the broth (about 5-1/2 cups), thyme, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes. 
In a screw-top jar combine remaining 1 can chicken broth and the flour; cover and shake well. Add to soup; cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir whipping cream into soup; heat through. 
To serve, ladle soup into 12 soup bowls. Divide crabmeat among bowls. If desired, garnish with fresh thyme sprigs.
Makes 12 side-dish servings. 
Make-ahead tip: Prepare soup as directed, except after simmering soup for 15 minutes, cool, cover, and refrigerate soup mixture up to 2 days. When ready to serve, reheat mixture, thicken with flour, and add cream. Serve as above.  
Categories
Seafood Soups

Lobster Bisque

1/2 pound lobster meat, cut into small chunks
2 tablespoons shallots, minced
2 tablespoons green onions, chopped
3 cloves garlic, crushed
1/4cup white wine
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco pepper sauce
1 teaspoon dried thyme
6 tablespoons dry sherry
1 teaspoon paprika
1 cup hot water 
1 teaspoon lobster base
4 ounces tomato paste
2 bay leaves
2 cups whipping cream
4 tablespoons butter
In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
Deglaze the pan with the white wine. Add the Worcestershire, tabasco, and thyme and saute for another minute. Deglaze the pan with the sherry. Add the paprika, hot water and lobster base and combine well.
Stir in tomato paste and add the bay leaves.  Simmer for 10 minutes.  Whisk in heavy cream and the butter and bring to a boil.  Add the lobster and simmer until cooked through.
Serve with crusty garlic bread. 
Categories
Seafood Soups

Creamy Coconut Soup

2 tablespoons vegetable oil
1/2 small onion, chopped
1 tablespoon ginger, chopped
1/2 teaspoon red pepper flakes
2 teaspoons curry powder
2 cups low sodium chicken broth
1 (14.5) ounce can light coconut milk (sometimes labeled reduced fat)
1 lime, juiced
1 (6 ounce) leftover grilled tilapia fillets, broken into chunks
Kosher salt and freshly ground black pepper
Chopped green onion, for garnish
Lime wedges, for garnish
Heat oil in a large saucepan over medium high heat. Add onions and ginger and sauté until tender, about 3-4 minutes. Add red pepper flakes and curry powder and cook until just fragrant. Add the broth and coconut milk. Bring to a boil, reduce to a simmer, then let cook for 10 minutes, allowing the flavors to marry. Stir in leftover tilapia fillet and continue simmering on low for 5 minutes, until fish is heated through. Squeeze in lime juice and taste for seasoning. Add salt and pepper. Serve in soup bowl sprinkled with green onion.
Categories
Seafood Soups

Crab Soup 2

 1/4  cup butter or margarine
1  cup finely chopped onions
1/2  cup finely chopped celery
1   shallot, finely chopped
1/4  cup all-purpose flour
3/4  teaspoon paprika
4  cups milk
2  cups half-and-half cream
1  teaspoon salt
1  teaspoon grated lemon peel
1  teaspoon Worcestershire sauce
1/2  teaspoon freshly ground black pepper
  Pinch ground red pepper
1  pound fresh lump or jumbo crabmeat, flaked and picked over
1/4  cup dry sherry
2  teaspoons chopped fresh flat-leaf parsley
Melt butter over medium heat in Dutch oven. Add onion, celery and shallot; cook 5 minutes, until softened. 
Add flour and paprika; cook 1 minute. Gradually stir in milk and half-and-half until smooth. Add salt, lemon peel, Worcestershire and peppers. Bring to a simmer. Reduce heat to low; cover and simmer 20 minutes. Stir in crabmeat and sherry. Cover and simmer 20 minutes more to blend flavors (do not boil). Sprinkle with parsley.  
Categories
Seafood Soups

Crab Soup

1 cup freshly grated Parmesan
1/2 teaspoon white pepper
1/2 teaspoon salt
1/4 cup sherry
1/2 teaspoon Paula Deen Lemon Pepper Seasoning
1 lb crabmeat, picked free of shell
1 cup heavy cream
1 cup milk
2 cup fish stock
3 tablespoon all-purpose flour
1/2 cup chopped fresh chives
4 tablespoon (1/2 stick) butter
2 teaspoon minced garlic
3/4 cup chopped green onion, with tops
Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

Recipe courtesy Paula Deen

Categories
Sauces Seafood

Tartar Sauce

1 cup mayonnaise
2 tablespoons onions, finely diced
1 teaspoon sweet pickle relish
1 tablespoon horseradish sauce
1 teaspoon lemon juice
dash dried dill weed
salt and pepper

Mix all ingredients and store in container in fridge for up to one month.

Categories
Appetizers Dips Seafood

Hot Crab Dip

3 ounces cream cheese
1/2 cup mayonnaise
6 ounces crab meat
1/4 cup onions, minced
1 tablespoon lemon juice
1/8 teaspoon Tabasco pepper sauce

Combine all ingredients, spread in oven safe dish.
Bake at 350 degrees for 30 minutes.
Serve with crackers, pita chips, etc.

16  Servings

Categories
Appetizers Dips Seafood

Crabmeat Cheese Spread

8 ounces cream cheese
1 -6 1/2 oz. can crab meat
1 tablespoon Worcestershire sauce
dash everglades seasoning
dash garlic powder
1 tablespoon lemon juice
cocktail sauce

Combine softened cream cheese, drained crab meat, sorcestershire sauce, lemon juice and seasonings.  Shape into a ball on serving dish.  Make a depression in the top of the ball and pour cocktail sauce into the depression.  Serve with crackers.

12  Servings

Categories
Appetizers Seafood

Crab Wontons

1/2 pound crabmeat
8 ounces cream cheese, room temperature
1 teaspoon minced ginger
1 green onion, chopped
1/2 teaspoon salt

Mustard and sweet & sour sauce:

1 tablespoon mustard powder
2 tablespoons sugar
3 tablespoons vinegar
3 tablespoons plum sauce
2 tablespoons ketchup

1 package frozen wonton wrappers, thawed
4 cups cooking oil for deep-frying

To Make Filling:

Combine crabmeat with cream cheese, ginger, green onions and salt in a mixing bowl. Mix until well blended.
Mix mustard and sweet & sour sauce in a bowl.

To Assemble:

Have the wrappers, the filling and a small bowl of water within easy reach.
Put about 1 teaspoon of filling in the center of each wrapper.  Fold the wrapper away from you, forming 2 overlapping triangles.  Flip the upper points of triangles towards you.
Bring the left and right corners together to create a groove around the mound of the filling. With your fingertip, moisten one corner with water and place the other corner on top, pinching together firmly.

To Cook:

Heat 4 cups of oil in a wok to 375°F.
Add about 15 wontons to the hot oil. Fry until golden brown. Remove with a strainer. Drain on a dish lined with paper towels.  Repeat with the remaining wontons. Serve with mustard and sweet & sour sauce.

Tips:
• Wontons can be frozen after being assembled. Thaw before deep-frying. They can also be deep-fried first and then freeze.
• Fried wontons can be kept warm in an oven at 200 degrees F. for 30 minutes or reheated at 425 degrees F for 3 to 5 minute; if frozen, 6 to 7 minutes.

48  Servings