Recipe Swap- Seafood

I am looking for recipes for
flounder
tilapia
striped bass

sea scallops
shrimp

TIA!

Re: Recipe Swap- Seafood

Great job! This is how I make my tilapia, I'm sorry I don't have exact measurements

Preheat oven to 350

For each filet, cut a piece of foil large enough to wrap the fish. Spray some pam on the foil and put the fish in the middle.

Sprinkle each side of the fish with garlic, salt, pepper, oregano, basil, old bay seasoning (instead of old bay I use potlatch, it comes in a tin from williams sonoma and it is delicious on fish). Squirt some fresh lemon on top and a tiny bit of white wine. Stick a pat of butter on the center of each filet. Wrap it in the foil so it makes a little packet. Bake for 20-25 minutes depending on the thickness of the fish.

Re: Recipe Swap- Seafood

Re: Recipe Swap- Seafood

Crab Cakes

1 lb crab meat
1 cup bread crumbs
1 egg
3 tbsp mayo
1 tspn seafood seasoning
2 tspn lemon juice
2 tspn mustard
2 tbsp chopped parsley

Mix all ingredients except crab meat and bread crumbs. Add in crabmeat when well mixed. Add bread crumbs. Chill before making patties (I usually freeze the mixture for 20-30 minutes before forming the patties). Fry patties in olive oil and keep warm in the oven (you could also bake in the oven at 350 for about 20-30 min)

Re: Recipe Swap- Seafood

Parmesean Tilapia

serves 8

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Re: Recipe Swap- Seafood

Shrimp Scampi with Spinach

1 cup long-grain white rice (can also use brown)
2 tablespoons unsalted butter
2 cloves garlic, sliced
1 cup dry white wine
1 28 ounce can diced tomatoes, drained
kosher salt and pepper
1 pound medium shrimp, peeled and deveined
1 5-ounce package baby spinach

Cook the rice as per package directions

Melt the butter in a large saucepan over medium high heat. Add the garlic and cook for one minute. Add the wine, tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for 3 minutes, until thee sauce has thickened slightly.

Add the spinach and stir until wilted.

Spoon the rice into a serving dish and top with scampi.

Re: Recipe Swap- Seafood

I often steam my flounder filets - it's quick. healthy and tasty. First I put a little chicken stock in the bottom of a deep pan. And heat it up. I squeeze lemon over the filets and then I add a little salt and pepper, roll them and place them in the pan and cover until cooked through. I like to serve it with rice and sauteed spinach.

Sometimes I do a mock fish Francaise (mock because it 'tastes' a bit like Francaise.. but there are no eggs) with flounder or tilapia. Start by squeezing lemon over the filets, then a little salt and pepper. Dredge the filets in a mix of flour, salt, pepper and granulated garlic and then cook it in a pan with a little heated olive oil and a pat of butter. Maybe 2 minutes each side until cooked through and golden. Set the filets aside and deglaze the pan with a little chicken stock.once the stock starts to boil add the flour that you used for dredging (little at a time) until the sauce coats the back of a spoon. Remove from heat and stir in the juice from half a lemon. Pour the sauce over the fish and serve.

Message edited 10/22/2008 8:24:47 AM.

Re: Recipe Swap- Seafood

If you have a nice thick piece of Striped bass (or another firm fish like cod), you can try this - it's Rob's favorite.

Heat a pan with Squeeze lemon over the fish, sprinkle salt and pepper and garlic over the fish and throw it into the pan. DO NOT FLIP. Cook for about 1 - 2 minutes. Toss a cup of grape tomatoes with some olive oil and sea salt and pepper. Put the tomatoes in the pan with the fish - cover and cook another minute or 2. Take whole pan and throw it in the oven at 375 degrees until cooked through.
When you take it out, flip it and serve it golden side up.

Re: Recipe Swap- Seafood

bump