Cooking - Seafood Recipies

8/7/2019 Cooking - Seafood Recipies

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BUYING GUIDE FOR FRESH FISHBuying fresh fish is easy once you've learned the basicmethods for determining its quality. Just follow thesesimple guidelines:

Flesh - The flesh should be firm and elastic to thetouch, and should not be separating from the bone.Fillets should have a fresh-cut appearance and the

color should resemble freshly filleted fish.

Appearance - Fresh fillets, steaks, chunks, cuts, etc.should look moist, firm, and practically free of any

brownish streaks throughout the meat. If, when youpress your finger into the flesh, there is anindentation that fills with liquid, or if there isexcessive liquid in the package, the fish has probably

been frozen and thawed.

Eyes - If present, the eyes should be bright, clear,transparent, full, and protruding. As fresh fish ages,

the eyes will become cloudy and sunken and often turnpink.

Gills - If present, the gills should be bright red andfree of slime. As the fish begins to deteriorate, thegills change color, fading to a pink, then gray.Eventually they will become brownish and greenish.

Skin - The skin should be vibrant and bright. Anyskin markings (color, spots, stripes) should be distinct.

HOW TO COOK A MAINE LOBSTER

The easiest way to cook a Maine Lobster is to boil for12 minutes in salted water.

Add 1 teaspoon salt for every quart of water.

Bring water to a rapid boil and plunge lobster...head first... into water.

Return to a boil and cook for 12 to 15 minutes.

Remove lobster and serve with melted butter,lemon wedges, lobster crackers and lots andlots of napkins.

HOW TO COOK CRAB LEGS

Steaming:

Do not pre-thaw crab legs.

Place frozen crab legs in vegetable steamer or colander


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1 teaspoon lemon juice1/8 teaspoon Worcestshire

LOBSTER:2 whole 1 1/4 pound Maine lobsters1 stick butter, cut into pieces1 teaspoon paprika2 tablespoons lemon juice

Preparation:

STUFFING:1) Blend all ingredients except crab.2) Fold in crab meat, refrigerate

LOBSTERS:1) Split lobsters lengthwise with a large knife, remove stomach sac.2) Place equal portions of crab stuffing in each head.3) Crack claws with the blunt side of knife.4) Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter.5) Bake in a 400F oven for 15 minutes.6) Serve with melted butter and lemon wedges.

Chef'sTip

To clean crab meat of shell pieces and cartilage: Spread chilled crab over a cookie sheet and place under a red hot broileron top rack for 30-60 seconds. Bone fragments will be easy to pick out at this time.

Beverage suggestions: Champagne - Blanc de Blanc, Sauvignon Blanc

Fried Soft Shell CrabServes: 4 servings

Ingredients:

18 Live Soft Shell Crabs1 Teaspoon Salt1/4 Teaspoon Black Pepper, Ground1/4 Teaspoon Garlic Powder1/4 Teaspoon Onion Powder2 oz lemon Juice3 Dashes of Soy Sauce1 Cup Flour3 Eggs, Beaten2 Cups Plain Breadcrumbs

Preparation:

1) Clean crabs (refer to how to clean crab procedure) but do not remove top shell.2) Rinse well in cool water.3) Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, thenrefrigerate for at least two hours.4) Place flour in one bowl, eggs in another, and bread crumbs in the last.5) Roll crab in the flour, dip in the eggs, and then coat with the bread crumbs.6) Preheat oven to 450.7) heat a skillet with about 1" of oil.8) Saut crab on one side for 4-5 minutes, turn and continue until crab is crispy.9) Place browned crabs in oven for 8 minutes until hot all the way through and crispy.

Serving Suggestions: Serve with cocktail sauce, remoulade, a green sauce, or a creamy dijon sauce. Always serve the


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sauce on the side.

Chef's Tip

For a great variation top the crab with some toasted almonds and melted butter.

Beverage suggestion: Any pale ale or honey wheat lager.

Maryland Crab CakesServes: approximately 8 cakes

Ingredients:

1/2 teaspoon garlic minced1 tablespoon onion minced1 tablespoon celery diced2 tablespoons mayonnaise1 whole egg1/8 teaspoon salt1/8 Teaspoon Black Pepper1 teaspoon Dijon mustard1 teaspoon Old Bay Seasoning

1/4 cup bread crumbs1 pound lump crab meat2 tablespoons oil for sauting

Preparation:

1) In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs.2) Using gloved hands, gently mix in crab meat, then add bread crumbs.3) Spread a thin layer of plain bread crumbs on work surface.4) Form crab mixture into equal balls, approximately 2" in diameter. Place on crumbs.5) Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2" thick and 3" round. Refrigerate.6) In a saut pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.7) Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer andcook crab cakes another 5 - 8 minutes.

Chef's Tip

Don't increase the bread crumbs.

Beverage suggestions: Pinot Grigio, light lager beer

Batter-Fried ShrimpServes: 6

Ingredients:

1 1/2 pounds shrimp, peeled & deveined1/2 cup oil1 egg, beaten1 cup all-purpose flour1/2 cup milk3/4 teaspoon seasoned salt1/4 teaspoon saltOil for deep frying

Preparation:

1) Preheat oil to 350 degrees. Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying


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and stir until well blended.2) Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove withslotted spoon; drain on paper towel.

Used with permission by Florida Dept. of Agriculture and Consumer Services Bureau of Seafood and Aquaculture; BobCrawford, Commissioner

Chef's Tip

Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barleyflavor.

Beverage suggestions: Light lager, dark or amber beer

Rock Shrimp CreoleServes: 6 - 8

Ingredients:

2 lb rock shrimp, peeled and deveined1/4 cup butter

1/2 cup green bell pepper, diced 1/2"1/2 cup onion, diced 1/4"1/4 cup celery, chopped fine1 clove of garlic, minced2 tablespoons flour, all purpose1 can 14.5-oz whole peeled tomatoes, roughly cut1 teaspoon sugar1 teaspoon salt1/4 teaspoon cayenne pepper1/4 teaspoon black pepper3-4 cups cooked rice

Preparation:

1) Rinse shrimp briefly and remove any large veins that are visible.2) In a small sauce pan, melt 2 tablespoons of butter over medium heat.3) Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.4) Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken.Hold warm.5) In a large skillet melt 2 tablespoons of butter, and over medium high heat, cook bell pepper, onion, celery, and garlicuntil soft but with a little bit of a crunch.6) Add shrimp and cook until no longer transparent (3 minutes).7) Add tomato mixture, bring to a boil, cover, and let simmer for 5 minutes.8) Serve over hot rice (white or wild mixture).

Chef's Tip

If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.

Add a Cajun style sausage when cooking the vegetables for an extra Cajun flair.

Cajun or Louisiana style seasoning can be used instead of or along with salt, cayenne pepper, and black pepper.

Serve with a French style or sour dough bread.

Broiled Dill SalmonServes: 4


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Ingredients:

1/2 cup melted butter or olive oil2 teaspoons lemon juice1 teaspoon salt1 tablespoon fresh dill chopped1/8 teaspoon red pepper4 salmon steaks, cut 1 inch thick (about 2 pounds)

Preparation:

1) Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.2) Preheat broiler.3) Place salmon steaks on lightly greased pan and brush with half of seasoned butter.4) Broil, 5 inches from source of heat, 5 to 10 minutes.5) Turn heat to 400F, close oven and bake an additional 5 - 8 minutes.6) Brush with remaining butter blend. Serve.

Chef's Tip

Check the date on your baking powder to see if it is still current as it will have lost its rising power if it is not.

Beverage suggestions: Light lager beer, Chenin Blanc

CountryFried FlounderServes: 6

Ingredients:

2 pounds flounder fillets, fresh1 cup cornmeal1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon ground black pepper

Preparation:

1) Skin fillets. Cut fillets into serving size portions.2) Combine cornmeal with seasonings. Roll fish in cornmeal mixture.

PAN FRY:1) Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.2) Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakeseasily with a fork.3) Serve with tartar sauce and coleslaw.

Chef's Tip

Marinate the fish in buttermilk for one hour prior to frying for a moist authentic taste.

Beverage suggestions: Light lager beer, Chenin Blanc

Citrus Cous CousServes: 2

Ingredients:

8 ounces dry cous cous


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1 1/2 cups water1 teaspoon fresh chopped dill1 teaspoon fresh chopped mint1/2 teaspoon salt1 tablespoon brown sugar1/8 teaspoon white pepper1 tablespoon olive oil1 can mandarin oranges

Preparation:

1) Place water, salt, sugar, pepper and olive oil in a sauce pan and bring to a boil.2) Remove from heat and add cous cous cover and let stand for about 7 minutes.3) Fold in oranges, juice, and fresh herbs.4) Let stand for 2-3 minutes.

Chef's Tip

Try adding raisins or dates for a different flair.

Serving suggestion: This dish is delightful with seafood or chicken

Sparkling FruitServes: 2

Ingredients:

2 fresh fruits1/2 cup sugar1 cup champagne or white wine1/2 teaspoon fresh mint chopped

Preparation:

1) Recommended fruits; strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled

quartered and seeded.2) In a shallow serving bowl mix the fruit gently so it is not crushed.3) Evenly sprinkle with sugar and gently mix again.4) Pour cold champagne or wine over fruit, enough to almost cover fruit.5) Let stand refrigerated for 1-2 hours.6) Serve in chilled champagne glasses.

Chef's Tip

Serve with Pepperidge Farms Pirouettes or a similar type cookie that will not dissolve quickly in liquid.

Beverage suggestion: Espresso

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Cooking - Seafood Recipies