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We welcome you to submit your favorite seafood recipes to be posted on this site. As more recipes are posted we will create a database of which you can use and comment on recipes posted by others. The posting is a "one shot deal" so I recommend you write your recipe in your word processing software so you can edit and spell check it first. Once you have what you want simply highlight, copy and paste it onto the "Recipe Post" window. Recipes are posted below. If you find you have made a mistake please email the
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1 cup of Rice Wine,1/2 cup White Vinegar,1/2 cup Chopped Scallions,1/4 cup fresh dill,1/4 cup fresh oregano,1/2 stick of butter, Melt butter and let cool. Add all ingredients in bowl and stir.
romano/parmesean/bread crumbs (1/1/2)in food processor.Mix.Add generous amount of pine nuts and pulse until nuts are desired size.Take cleaned filet and brush on beaten egg.Afterward press dry mix all over and bake in 375 oven until cooked completly.
1 Handfull (approx 1 cup) Cilantro 1/2 Medium White Onion 2t. Dried Oregano 1/2t. Red Pepper Flakes 8 Garlic Cloves 1/4c. Red Wine Vinegar 1/2c. Olive Oil 1t. Salt 1t. Black Pepper Place all ingredents in blender. Pulse until well mixed. Put in glass bowl or jar to chill for 30 minutes. Serve over Sauteed Lobster, Chicken Breast, T-Bone Steak, a dip for bread, etc., etc. Yum!
2 Easy recipe's for salmon... Get a large skin-on filet of salmon and cut it into 2 equal pieces. Place the skin down on tin foil. Melt a half stick of butter in the microwave. Mix into melted butter juice of one lemon or lime or BOTH!! At this point, you might want to reheat the mixture as when butter cools, it hardens! As the butter mixture is still a liquid, "paint" the filets with a basting brush. 1) Sprinkle with simple Lemon/Pepper salt found in any grocery store. Add a little Everglades Seasoning. 2) Sprinkle with Chef Paul Prudhommes Blackened Redfish Magic seasoning also available at any grocery store. It says "redfish" but it's good on all fish, trust me. For the spicier taste, add Everglades Heat and Cayenne Pepper and you've got great cajun style salmon. After you've got them seasoned, broil or grill(preferred) until flaky. The skin will stick to the foil, the fish scrapes off, and you're done!! Fold up the tin foil, throw it away and easy clean up!! E-mail any questions : wonderboydiver@yahoo.com
This works for virtually ANY fish and it's EASY!! I use it for tuna, kingfish, grouper, snapper, hogfish, etc... In a large ziplock freezer bag, you combine 2 eggs, juice of a whole lemon or lime, Everglades Seasoning, salt, pepper, and half a beer (a lighter beer is better, NOT GUINESS!!) Cut the fish into bite size pieces and soak them in the bag. Then roll them into Italian Breadcrumbs and fry them in oil. It doesn't get any easier than that!!
Ingredients: This is a quick, easy, and impressive recipe. Amounts vary to your taste. Rough chop everything. However much seafood you were able to kill preferabbly recently. portabella mushrooms sweet onions green peppers red peppers jalapenos cooked white rice (should be about 25% of the entire recipe) olive oil 2 tbs salt, pepper, small amount of blackening seasoning, and anything else you like. Saute veges in olive oil for a few minutes then add cooked rice to brown for 2 more minutes then add seafood and seasoning until well cooked. serve in warm tortillas with guac., hot sauce, and the following cooling sauce. 2 parts sour cream 1 part mayo juice of half lemon salt/pepper
2 pounds large sea scallops, 10-15 count/lb 1/2 pound red onions 1/2 pound white onions 2 cucumbers, peeled, seeded and thinly sliced 3 tomatoes, peeled, seeded and cut into strips 1/2 cantaloupe, cut into strips 1 cup seasoned rice vinegar 1 tablespoon cliantro, chopped 1 teaspoon fresh mint, chopped For the relish, halve and slice the onions and macerate in vinegar for 15 minutes. Drain and reserve liquid. Mix cucumbers, melon and onions in a separate bowl with 2 ounces of reserved vinegar, then gently stir in herbs and tomato. Scallops: Brush scallops with olive oil, lightly salt and pepper. Place 5-7 scallops per skewer on grill over moderate to high heat and cook no more than 2-3 minutes per side, until lightly carmelized on the outside and warm in the center. Serve scallops over relish and garnish with cilantro or mint.
Split fresh, uncooked lobster tails (shell and all) in half (top to bottom) with a dive knife. The serrated edge of the knife works very well for this and won't get dull like a kitchen knife. Remove uncooked flesh (meat) from the tails. Some people like to also remove the "skin" (reddish part) but I use everything. Chop the meat into bite size chunks. Larger chunks will have less coconut coating, less grease, more lobster. Smaller chunks will have more coconut and will be "richer." Try 'em both ways. Dip the chunks in egg or buttermilk (trust me on this) then grated fresh coconut (OK, buy the grated coconut from the store if you can't get the real thing.) If the coconut doesn't want to stay on the lobster, add a little (just a little) flour to the grated coconut - the gluten acts as a "glue" for the coconut and you won't notice the flour in the finished dish. Deep fry the coconut-coated lobster bites in very hot peanut oil until golden brown (my favorite.) Or, bake (at 400-450 degrees) or broil (small, thin pieces only) in the oven, turning once. But watch closely - once the coconut begins to brown, it could blacken/burn quickly - just as you turn your back to take a sip of beer or wine, of course. Serve hot - as finger food appetizers. You could offer a sweet and sour sauce, honey mustard or Tabasco dip to those who insist on ruining a good thing. <grin> It also goes great with fried plantains, black beans and yellow rice - Cuban style. Or serve over a bed of rice and peas - Bahama style. <B>Enjoy!</B>
Ingredients for 4 persons 500 grams of linguine 1 octopus, 2 pieces of garlic, olive oil, filleted tomatoes, white wine, and grated pecorino cheese. salt and pepper.
First of all I am writing from Italy so guys please please follow the recipe strictly do not indulge with additions as with all the Italian American recipes Chop 1 Octopus the smaller the better ( 1 kg) put some oil and garlic in a pan a wok is better, let the garlic turn golden ( 5 minutes), add the chopped octopus raw, let it turn white , then submerge it with white wine, let the wine shrink fro 20 minutes, add other wine let it shrink again, together with two tomatoes filleted, adjust the salt, drain the pasta when is almost ready, and finish to cook it in the wok, just before serving add the grated Pecorino or Parmesan, but the pecorino is better. TRY YOU'LL LOVE IT
CUT GROUPER FILETS INTO THREE INCH SQUARES 1/2 INCH THICK TWO SQUARES PER PERSON TAKE 1/2 CUP OF PARMESEAN,1/2 CUP MAYONNAISE MIX TOGETHER SPREAD OVER ONE SIDE OF FISH SPRINKLE BREAD CRUMBS OVER FISH LIGHTLY THEN PUT RED SLICED ONIONS OVER FISH THEN ADD CAPERS BAKE AT 400 FOR THREE MINUTES THEN BROIL AT 550 FOR TWO MINUTES OR LESS SPRINKLE WITH LEMON JUICE ( SIMPLY ORGASMIC 0
½ Cup Grape Seed Oil Juice of 1 lime ½ Small red onion, finely diced ¼ Cup cilantro leaves 2 Garlic cloves, minced ½ tsp. Minced jalapeno ½ tsp. Minced small red Chile ½ tsp. Dried oregano ½ tsp kosher salt 6 (1 ½ lb.) red snapper filets
1 Cup semolina flour for dredging ¼ Cup Grape seed oil (for pan)
Combine the oil, lime juice, onion, cilantro, garlic, jalapeno, red Chile, oregano and salt in a blender. Process until mixed, but not puréed. Place the fish in a non-reactive shallow dish and cover with half of the Chile mixture. Marinate 30 minutes to one hour.
Remove the fish from the marinade and wipe dry with paper towels. Dredge in the flower until lightly coated on both sides. Heat the oil in a large skillet over medium-heat. Add the fish and cook until browned on both sides, about 3 minutes per side. Transfer to a serving dish and top with remaining Chile mixture.
Snapper fillet about 3/4 lb. each (skin on) Luzianne Cajun seasoning (about 1 teaspoon per fillet for medium spicy) Olive oil Salt (I like to use coarse salt) Pepper Lemon Paprika Parsley flakes
On a sheet on heavy duty aluminum foil sprinkle oil and smear area to coat an area a little larger that the fillet. Lay fish on foil skin side down. Coat top with oil. Squeeze lemon juice over fillet. Add salt, Paprika, Parsley, pepper and a generous coating of Cajun spice. Wrap foil over fish and fold to seal packet. Place on a cookie sheet in oven at 375 degrees for twenty minutes. Do not stack individual packets. Check by opening a pack: fish should not be translucent and will flake easily with a fork. Recipe also works well with Mesquite spices instead of Cajun.
Cut large bones from pike, cut into one inch pieces. Pack into pint jars. Add to each jar, 2 and 1/2 TBS tomato sauce, and 1/2 tsp. salt. You need to use a pressure canner. Can at 5 lb pressure for 90 minutes. It tastes just like tuna bought at the store. The small bones disintegrate.
Try it... I did and it was really good. Take your lobster tails and when you do a fish fry take a few and smoke them.. They came out really good.
fatsnook.geo@yahoo.com
Stuffed Portobello Mushroom
Ingredients •6 Portobello mushroom caps • 1 cup extra virgin olive oil • 1 lb fresh breadcrumbs • 8 oz. Pecorino Romano • 1/4 cup fresh chopped artichoke hearts • 4 oz. fresh chopped tomato • 1/4 cup chopped black olives • 1/2 cup Madeira Wine • 1 tsp dry oregano • 1/2 cup shredded mozzarella • 2 tbs. chopped fresh basil • 3 cloves fresh garlic, chopped • 1 cup chopped mushroom stems • 4 oz. cooked ground Italian sausage • 1 tbs kosher salt • 1 tsp black pepper • 1 pinch crushed red pepper • 1/2 tsp granulated garlic • 2 tbs. chopped fresh parsley
Cooking Instructions
• Preheat oven to 425
•Remove the stem from the mushrooms and reserve. Chop the stems in a food processor. In a sauté pan add 1/2 of the olive oil and heat to 350 degrees. Add garlic and sauté. Add the chopped mushroom stems, chopped black olives, artichoke hearts, and tomatoes. Sauté until the mushrooms are cooked. Add the wine and simmer for 5 minutes. In a separate mixing bowl, add the fresh bread crumbs and the mixture in a sauté pan.
•Add the parsley, basil, salt, pepper, oregano, Romano cheese, red pepper, granulated garlic and the remaining olive oil. mix to finish the stuffing. If the stuffing is too dry, add a little more olive oil. Fill the mushroom cap, and top with the Italian sausage, and mozzarella.
• Bake for 10-15 minutes. Garnish with drizzled balsamic vinegar and olive oil.
I obtained this recipe from one of my best friends, Chris Johnson, an avid spearfisherman! He didn't tell me the name of the recipe, so I decided to name it after his boat, the Jammin' since you can fix it and clean up in a hurry! I hope you like it!
Requirements: Tinfoil, Margarine (not butter, it burns), Tomatoes, Scallions, Everglades Seasoning Salt, Fish (I like Dolphin, Cobia, Grouper, and Snapper prepared this way) and at least a six pack of cold beer...
First, open cold beer, drink half and begin. Filet fish.
(1) Make tinfoil boats large enough to hold a serving size portion of fish and high enough to close (if grilling) or high enough to keep margarine from overflowing (if broiling).
(2) Place fish in center of tinfoil, surround the fish with tomato wedges cover fish with 4-5 thick pats of margarine or more, add thin sliced scallions on top, and season with Everglades Seasoning Salt.
(3) If grilling, CLOSE tinfoil boat so that it will not leak onto the grill and start a fire (you'll waste good beer putting the fire out!). Place tinfoil boats directly on grill for 10-15 minutes or more. Enjoy!
(4) If broiling, place OPEN tinfoil boats on shallow broiling pan, making sure they are situated so that they will not leak. Place pan in oven approx. 6-8 inches from broiler, cook 10-15 minutes.
*** Cooking time will vary depending on the thickness of the filet and the temp. I prefer cooking in the broiler since you can see the fish and test how done it is. Enjoy ! Maurice.
Cheri's Bug Pie INGREDIENTS 1 stick butter 1 cup green onions, finely chopped 5 stalks celery, finely chopped 1 jalapeno pepper, diced 1 can cream of shrimp soup (do not dilute) 1/2 teaspoon Tabasco 1/4 teaspoon each red, black and white pepper 1/2 cup water 4 Medium Florida lobster tails, cooked & diced 3 cups cooked rice 2 cooked deep dish pie crusts Salt to taste 8 ounces grated cheddar cheese INSTRUCTIONS Melt butter and sauté green onions, celery, and jalapeno for 20 minutes. Add soup, black, red and white pepper and Tabasco. Cook 5 minutes. Add lobster, rice and water. Stir, making sure mixture is not too dry or too runny. Add a little water if too dry. It must be thick enough to stand as a slice of pie. Add salt to taste. Stir in cheese and put in pie shells. Bake at 350 degrees for 15 minutes. Makes two pies, each serves 4 to 6.
special Lobster Salad (copied from Bruce's Tips archive http://www.spearfishing.org/tips.htm)
- 2.5 Cups coarsely chopped cooked Florida Lobster (about 4 tails) - 0.5 Cup finely chopped red onions - 0.5 Cup diced celery - 0.5 Cup chopped Water chestnuts - 1.0 Cup Mayonnaise - 2 TBS Fresh Lime Juice - 1 TBS Tony Chachere's Cajun seasoning - 1 TBS Tabasco Red sauce <Picture>1 dash of lemon juice
------- Stop here for the faint of heart! -------
- 1 Tsp. Matouk's Calypso sauce - 2 dashes of ground Habanera pepper
It's done when you taste it and say "Damn that's good!"
Combine all ingredients and chill for at least 30 Minutes. Serve on crackers with Red Tabasco, OR make a toasted rye bread sandwich with cheese and Miracle Whip! Serve with beer.
Will keep in the refrigerator for up to 2 weeks.
12medium apples 2 bananas 2 cups of cranberry/cherry Juice 2 TBS of brown sugar (optional)
core, skin, chop apples and place in container of water with lemon juice. (lemon prevents the apples from turning brown) drain water and put the apples in a crock pot slice 2 bananas and place in crock pot add 2 cups of cranberry/cherry Juice (or just plain cranberry juice) Turn temp. to high for 2 hours stirring occasionally. lower temperature. to low for another 4-5 hours stirring once an hour.
Enjoy!
Use fresh spiny lobster tails. Split tail in half. Place tails flesh side up on broiler pan .Place 4 or 5 cubes of butter on top of each tail. Place in broiler for 7 minutes. After 7 minutes flip tails to shell side and cook for 5 more minutes. Lobster tails should be tender and delicious. Here is my secret sauce! Place a cube of butter;1/4 of fresh lemon juice;1/2 teaspoon of garlic salt. Microwave for 1 minute and your dipping sauce is ready. Enjoy and your wife's and girlfriends will love you.
The Breakers' Lobster Gazpacho
(You can substitute 2 (6-ounce) cans fancy lump meat crab for the lobster meat.)
1/2 cup chopped chayote 1/2 cup chopped red bell peppers plus 2 tablespoons diced, as garnish 1/2 cup chopped green bell peppers plus 2 tablespoons diced, as garnish 1/2 cup chopped sweet onions 1/2 cup chopped peeled jicama 2 cups chopped peeled tomatoes* 4 garlic cloves, chopped 1 jalapeno pepper or to taste, seeded and chopped 3 slices white bread, crusts removed and bread cubed 1 cup tomato juice 1 cup plain yogurt 1/2 cup sour cream Kosher salt and fresh-ground black pepper, to taste 3/4 cup chopped cooked lobster meat 2 tablespoons chopped cilantro
In a food processor fitted with the metal blade, combine all ingredients except lobster meat and 2 tablespoons each diced red and green bell peppers and cilantro. Process until smooth. Serve soup in bowls garnished with lobster meat and a sprinkling of diced red and green bell peppers and cilantro. Makes 6 cups.
*How to peel a tomato: Bring a saucepan of water to a boil, add tomatoes and return to boil 10 to 15 seconds. Test the skin with your fingertips to be sure it has loosened from the fruit pulp. Drain and run under cold water or plunge into ice water to stop cooking. Peel.
Recipe adapted from one from The Breakers.
I like to take a split lobster, clean out the head, fill it with crab meat stuffing or mashed potatoes. Brush with butter. Broil till they start to lightly brown. Umm Umm
Take lobster meat out of shell. Skin Lobster and cut in bite size chunks. Buy Tempura batter at local store & mix with lobster. Use peanut oil and fry till done about 2 1/2 minutes. Drain on paper and serve with hot butter
Copied from: http://www.spearfishing.org/brucestips.htm. Go there for tips on catching and cleaning lobsters as well.
HOW TO COOK LOBSTER: I like to let my lobster tails refrigerate over night - the meat
comes out of the tail much more easily. Tails stay fresh in the fridge for up to a week, frozen tails (in
water) can last for months. Serve the cooked tails with melted butter, cocktail sauce, or lemon and lime.
Boiling: Bring a pot of water with a little salt in it to a rolling boil. Put in lobster
tails. Wait until water boils again before timing. Pour cold water on tails after the allotted time. Small,
barely legal tails take 6 minutes. Tails from lobster up to 2 pounds take up to 8 minutes. Tails from lobster
over 3 pounds should be split to allow for even cooking, which keeps the outer layers from being overcooked
and tough. When boiling lobster of several different sizes, start with the biggest tails first, adding the
smaller ones at appropriate intervals. I.e. put in the 8 minute tails first, then 2 minutes later put in the 6
minute tails...
Broiling: Split the tails, brush with butter, cover with Romaine lettuce (thanks Jim) and
broil for 2-3 minutes, depending on the heat. Do not burn the shells. If you like spicy stuff, sprinkle with
jalapeno pepper powder.
Stuffed lobster: Break off antenna and split whole lobster. Clean out body cavity. Stuff body
cavity with stovetop stuffing. Brush whole bug with butter. Cover with Romaine lettuce & bake approx. 10 min.
at 350F.
CaribbeanChoice.com Hot Jonkanoo Shrimp
Ingredients:
450 g (2 lbs) jumbo shrimp 10 ml (2 tsp) Walker's Wood Jonkanoo Hot Pepper Sauce 15 ml (1 tbsp) red wine vinegar 50 g (2 oz) butter (or substitute) Dash of salt to taste 3 cloves garlic minced 1 lemon cut into wedges 1 bunch fresh parsley chopped fine
Method:
In a large skillet melt butter over a low flame. Add garlic and cook lightly. Mix in vinegar, Walker's Wood Jonkanoo Hot Pepper Sauce, and shrimp. Sauté for about 1 minute. Remove and spread coated shrimp in a flat ovenproof dish. Place under a hot grill until sizzling for about 3 minutes (do not overcook). Garnish with parsley and lemon wedges. Serve immediately with rice.
Serves 6. For more recipes, visit http://www.caribbeanchoice.com
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