favorite fish and seafood recipes
heres a bunch of recipes for u all to try :D enjoy
skillet fried fish nuggets
INGREDIENTS:
Canola oil for frying
3 pounds fish fillets
lemon pepper
garlic salt
1 cup pancake mix
1 cup seasoned bread crumbs
1/4 cup water
1 egg, beaten
PREPARATION:
Heat about 1/2 inch of oil in a large deep skillet over medium heat (about 350° to 365°). Cut fish in bite-sized pieces. Lightly sprinkle with lemon pepper and garlic salt. Combine pancake mix and bread crumbs in a large plastic food storage bag. Dip fish in a mixture of beaten egg and water. Place fish in bag to coat with crumbs. Fry in hot oil for 7 to 8 minutes, or until golden brown, turning once.
corn fritters
INGREDIENTS:
2 cups flour
1 tablespoon baking powder
1/2 tsp. salt
1/4 cup sugar
2 eggs, beaten
1 cup milk
1/4 cup melted butter
1 can whole kernel corn, drained (or about 1 1/2 cups frozen, thawed or fresh)
powdered sugar or syrup
PREPARATION:
Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter. Fold in dry ingredients [add more or less flour - enough to bind batter]; add corn last. Drop by tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown. Sprinkle with powdered sugar or serve with syrup. Serve corn fritters warm.
hush puppies
INGREDIENTS:
1 cup self-rising white cornmeal
1/2 cup self-rising flour
1/2 tsp salt
1 tsp sugar
1 egg
1 cup buttermilk, more or less
1 to 2 tablespoons green onion, minced
dash hot pepper sauce (optional)
pepper or garlic powder, if desired
PREPARATION:
Combine the cornmeal and flour with the salt and sugar. Blend in the egg and add enough buttermilk to make a thick batter that will drop slowly but easily from a spoon. Add any green onion and other optional ingredients you want, then drop teaspoonfuls into fat (about 375 degrees) at least 3 inches deep. Fry until golden and drain on paper towels. Keep warm in a low (150 degrees) oven until ready to serve.
crab and sushi rice fritters
1 quart canola oil
(approximately, as needed for deep frying)
2 cups cooked sushi rice
1 tablespoon crab boil seasoning
(recommended: Old Bay)
1/2 cup mayonnaise
1/4 cup chopped fresh parsley leaves
1/8 cup fresh lemon juice
1 pound lump crabmeat
3/4 cup rice flour
3/4 cup panko bread crumbs (Japanese)
Salt and freshly ground black pepper
Cocktail sauce, for dipping
Heat oil to 375 degrees F in a deep fryer.
Mix rice, crab boil seasoning, mayonnaise, parsley
and lemon juice. Fold in crabmeat, trying to avoid
breaking up lumps. Mix rice flour and bread crumbs,
and season with salt and pepper. Form crab mixture
into "cocktail size" balls and roll into flour/bread
crumb mixture to coat. Deep fry in hot oil until golden
brown and drain. Serve with cocktail sauce or your
favorite dipping sauce.
Cook's Note: Sushi rice is short-grained rice
tossed with a dressing of vinegar, sugar and salt.
Asian markets carry a packaged mix of this dressing
as well as the short-grained rice.
crawfish cornbread
INGREDIENTS:
1 pound crawfish, peeled
1 onion, chopped
1 green bell pepper, chopped
2 green onions, chopped
salt and pepper to taste
1 (12 ounce) package dry corn bread mix
1 (10 ounce) can diced tomatoes with green chile peppers
1 egg
2 tablespoons butter, melted
2 tablespoons shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
Saute crawfish, onions, bell peppers, green onions, salt and pepper together until crawfish are cooked; approximately 5 minutes.
Mix together cornbread mix, tomatoes and egg. Pour cornbread mixture and crawfish mixture into a 9x13 inch baking pan. Bake for 25 minutes.
Glaze top of cornbread with butter and sprinkle with cheese. Change the oven's temperature to broil and place the cornbread back in the oven until the cheese has melted, approximately 2 minutes.
anaheim fish tacos
INGREDIENTS:
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets (or your favorite fish)
1 lime
12 corn tortillas
DIRECTIONS:
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
pan fried tilapia
2 to 3 tablespoons vegetable oil
1 cup panko bread crumbs, or use fine dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground paprika
1/4 teaspoon onion powder
dash leaf thyme
dash ground pepper
1 teaspoon parsley flakes
6 to 8 tilapia fillets
1/3 cup Creole mustard or a spicy brown mustard
1/3 cup light mayonnaise
PREPARATION:
Heat oil in a large skillet over medium heat. In a food processor, combine panko bread crumbs and seasonings; pulse several times, or until bread crumbs are fine. Combine mustard and mayonnaise; coat tilapia fillets with the mixture then coat with bread crumbs. Fry the coated tilapia fillet in a single layer, turning carefully after about 3 to 4 minutes. Cook for about 3 to 4 minutes longer, or until cooked through and lightly browned.
pecan halibut nuggets
INGREDIENTS:
1 1/2 pounds halibut fillets, skin removed, cut in 1-inch chunks
salt and pepper
1/2 cup Creole mustard
1/2 cup mayonnaise, regular or light
1 1/4 cups panko bread crumbs, or fresh bread crumbs
2/3 cup chopped pecans
several sprigs fresh parsley
2 to 3 tablespoons butter, melted
PREPARATION:
Sprinkle the halibut pieces with salt and pepper. In a medium bowl, combine mustard and mayonnaise. Add fish and stir to coat well. In a food processor, combine bread crumbs, pecans, and parsley; process until crumbs are fine. Put crumbs in a shallow bowl or plate; coat fish pieces thoroughly. Place on a buttered baking sheet. Drizzle each nugget with a little butter or put the melted butter in an oil sprayer and spray each nugget with a small amount of butter (you'll use much less butter this way). Bake at 450° for about 12 minutes, or until the center of a nugget is opaque when checked.
deep fried flounder
INGREDIENTS:
8 flounder fillets, skin removed
whole milk
1 cup pancake mix
1 cup cornmeal
oil, for deep frying
lemon wedges
parsley sprigs, for garnish
PREPARATION:
Place flounder fillets in a shallow baking dish; pour in enough milk to cover; set aside. In a mixing bowl, combine pancake mix and cornmeal; stir to blend. In a heavy skillet, heat about 2 inches of oil to 365 degrees; a 1-inch bread cube should turn golden brown in 1 minute. Drain fish and dredge each fillet in cornmeal mixture, coating well on both sides. Shake off excess. Add fillets to hot oil and deep-fry, turning once, until golden brown and crisp on both sides (about 4 minutes). Fry a few at a time to keep oil temperature up. Drain on paper towels. Serve hot, garnished with lemon wedges and parsley sprigs, if desired.
stuffed flounder
INGREDIENTS:
1 whole flounder, about 2 pounds, scaled, gutted, head removed
1/2 cup celery
1/2 cup green onion
1 stick butter
1 cup medium shrimp, cooked and peeled
1 cup crab meat
1 box (5 1/2 ounces) unseasoned croutons
PREPARATION:
Cut slit in center of brown side of flounder to make a pocket. Saute celery and onion in butter until soft, add shrimp, crab and croutons to make stuffing. Fill pocket of flounder with stuffing mixture, brush with melted butter and salt. Bake at 425° for about 45 minutes, or until golden brown.
pan fried trout
INGREDIENTS:
several brook trout or rainbow trout
1 to 2 teaspoons salt
1/4 to 1/2 teaspoon ground black pepper
yellow cornmeal
butter or margarine
lemon wedges
parsley
PREPARATION:
Sprinkle cleaned trout (without heads) inside and out with salt and pepper. Roll trout in cornmeal and fry in hot butter for about 3 to 5 minutes on each side (depending on size) or until golden brown. Fish should flake easily with a fork. Serve with lemon wedges and garnish with parsley, if desired.
tuna pecan ball
INGREDIENTS:
1 package (8 ounces) cream cheese, softened
1 can (7 ounces) solid white tuna, drained and flaked
3 tablespoons finely chopped green pepper
3 tablespoons finely chopped onion
3 tablespoons finely chopped celery
5 pimiento stuffed olives, chopped
1 to 2 teaspoons prepared horseradish, optional
1/2 teaspoon hot sauce, or to taste
1/2 teaspoon Worcestershire sauce
1/2 cup finely chopped pecans
PREPARATION:
Combine all ingredients except pecans; stir well to blend. Shape mixture into a ball; cover and chill for 1 hour. Roll in chopped pecans; cover and chill thoroughly. Serve cheese ball with assorted crackers.
bacon-wrapped scallops
INGREDIENTS:
24 large sea scallops (about 2 lbs.)
12 slices partially cooked bacon
Seasoned pepper
PREPARATION:
Cook bacon gently until partially cooked but not crisp and still very flexible. Rinse scallops with running cold water, pat dry with paper towels. Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with seasoned pepper. Preheat broiler. Place scallops on rack in broiling pan. Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides.
baked sea scallops
INGREDIENTS:
2 pounds fresh sea scallops
1/2 cup butter
3 tablespoons finely chopped parsley
1 1/2 teaspoons dried leaf basil, crumbled
1 teaspoon salt
1/4 teaspoon pepper
PREPARATION:
Wash sea scallops in cold water; put on paper towels and pat with paper towels to dry thoroughly. Place sea scallops in a large, lightly buttered baking dish in a single layer; dot with butter. Sprinkle sea scallops with parsley, dried basil, salt, and pepper. Bake at 350° for 5 minutes; stir to coat with butter and herbs and bake an additional 20 minutes. Serve with butter and herb sauce from baking dish and hot cooked rice or small pasta.
seared sea scallops w/grits
INGREDIENTS:
1 pound large sea scallops
salt
1 tablespoon flour
1 1/2 tablespoons Cajun or Creole seasoning
1 teaspoon paprika
3 tablespoons melted butter
2 to 3 teaspoons olive oil
a few teaspoons fresh chopped parsley
Creamy Grits
1 cup heavy cream
1 can (1 2/3 cups) chicken broth
1 cup water
4 tablespoons butter
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 cup quick grits
PREPARATION:
First, prepare grits, following directions below.
If scallops are frozen, thaw according to package directions. Pat dry then lightly sprinkle with salt. In a plate, combine flour, Cajun seasoning and paprika. Heat olive oil in a heavy skillet over medium heat. Coat scallops with the seasoning mixture then dip quickly in the butter. Cook scallops for about 3 minutes on each side, until nicely browned and opaque. Arrange hot grits on serving plates and top each with sea scallops then sprinkle with fresh chopped parsley.
Grits:
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently.
coconut shrimp
INGREDIENTS:
2 pounds large shrimp, shelled, devein, leaving tail on
1 cup flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 egg, lightly beaten
1 cup ice water
2 tablespoons vegetable oil
2/3 cup grated coconut
1 1/2 teaspoons curry powder
PREPARATION:
Shell and devein shrimp, leaving tail intact; dry well. Combine flour, sugar, salt, egg, ice water, and vegetable oil; beat until smooth. Mix together coconut and curry powder. Dip shrimp into batter then into coconut mixture. Fry coconut shrimp in hot fat, about 370° until golden.
shrimp cakes
INGREDIENTS:
1/4 cup butter
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 teaspoon prepared mustard
1 cup light cream
salt and pepper, to taste
1 pound shelled cooked shrimp, chopped
cracker crumbs
butter
Sauce:
1 cup mayonnaise
1/2 cup chopped ripe olives
1 tablespoon fresh dill, minced
1 tablespoon fresh lemon juice
PREPARATION:
Melt butter and cook onion in it until soft. Stir in flour, mustard, cream, and salt and pepper to your taste. When thick and smooth, add chopped shrimp. Refrigerate until chilled; form into cakes. Roll cakes in cracker crumbs and saute in butter. Serve with sauce. Serves 4.
Sauce: Combine sauce ingredients and chill.
spicy orange grilled shrimp
INGREDIENTS:
2 lb shrimp jumbo shelled & deveined
1 c lime juice fresh
4 jalapeno peppers seeded & minced
2 tb Tabasco sauce
1/3 c balsamic vinegar
2 tb black pepper fresh ground
1/2 c orange marmalade
1/2 c peanut oil or corn oil
4 garlic cloves minced
2 ts salt
4 tb cilantro fresh & chopped
PREPARATION:
Mix oil, vinegar, and lime juice together in a sauce pan & heat on a medium setting. Add marmalade, tabasco sauce, salt, & black pepper then mix well. Add Jalapeno peppers, cilantro, garlic. Remove from heat. Arrange shrimp in a deep glass dish, pour marinade mixture over them, cover, refrigerate for 6-24 hrs.,then grill on BBQ until done. This marinade is also good on fish, lobster, crawfish.
crab rounds w/bacon
INGREDIENTS:
2 egg whites
1/2 cup shredded Cheddar cheese
1 can (6 1/2 ounces) crabmeat, picked over and flaked
20 bread rounds, toasted, buttered
3 strips bacon, diced, slightly cooked and drained
PREPARATION:
Beat egg whites until stiff; fold in cheese and crabmeat. Pile crab mixture onto the buttered toast rounds. Sprinkle diced bacon over top of rounds. Place rounds on a baking sheet; broil until cheese begins to melt and bacon is crisp.
stuffed jalapeno peppers
INGREDIENTS:
1 large can whole jalapeno peppers (approx. 28 ounces)
Filling:
1 pound flaked crabmeat
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped onion
1/4 cup cracker meal
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 garlic clove, minced
1/4 cup milk
Breading:
2 cups cracker meal
1 cup milk
2 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
PREPARATION:
Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining filling ingredients. Stuff pepper halves with crab mixture and press stuffing around the pepper. Set peppers aside. Prepare breading mixture. Place 2 cups cracker meal in a flat pan, like a pie plate; in another bowl mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then roll in cracker meal to coat thoroughly. Repeat procedure with all peppers. Deep fry at 365° until golden brown. Drain on paper towels or brown paper.
stuffed eggplant
INGREDIENTS:
2 large eggplants
olive oil
4 tablespoons butter
1 cup chopped green onion
3 to 4 tablespoons chopped parsley
salt and pepper to taste
1 pound lump crab meat
fine dry seasoned bread crumbs
grated Parmesan cheese
PREPARATION:
Cut eggplants in half lengthwise; rub the cut surface with olive oil and place cut-side-down in a large shallow baking pan. Bake at 350° for 30 minutes. Scoop out eggplant pulp, leaving shell intact for stuffing. Melt butter in heavy skillet; add the green onion, parsley, then season with salt and pepper. Sauté until onion is tender. Add eggplant pulp and cook for 2 to 3 minutes longer. Add crab meat and mix well. Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese. Bake at 350° for 25 to 30 minutes.
clams casino
INGREDIENTS:
24 small clams in shell
1/4 cup butter, softened
1/4 cup chopped green onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 tablespoon lemon juice
4 slices bacon, cooked until crisp and crumbled
PREPARATION:
Open clams; remove clams from shell. Wash shells; place each clam in deep half of shell. Discard remaining clam shell halves. Sprinkle clams with a little salt. Blend butter, chopped green onion, chopped bell pepper, chopped celery, lemon juice, and crumbled bacon. Top each clam with a scant tablespoon of the butter and vegetable mixture. Arrange the clams casino shells on a bed or rock salt in a shallow baking pan. Bake at 425° for 10 to 12 minutes.
manhattan style clam chowder
INGREDIENTS:
5 to 6 sliced bacon, diced
1 cup chopped onion
2 carrots, thinly sliced
3 ribs celery with leaves, thinly sliced
1 tablespoon fresh parsley, or 1 teaspoon dried
1 large can (28 ounces) tomatoes, broken up, undrained
1 1/2 tsp. salt
Black pepper
1 bay leaf
1 tsp. dried thyme
3 medium potatoes, diced
2 or 3 cans (6 to 7 oz each) minced clams with juice
1 bottle (8oz) clam juice
1 tablespoon flour blended with 1 tablespoon melted butter or a little of the bacon grease, optional
PREPARATION:
Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot. Add remaining ingredients to the slow cooker/Crock Pot; Stir to blend. Cover and cook on low for 8 to 10 hours. If a thicker soup is desired, add flour butter mixture during the last 30 minutes.
cioppino (seafood stew)
INGREDIENTS:
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed
DIRECTIONS:
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
buffalo shrimp
INGREDIENTS:
2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined with tails attached
4 cups oil for frying
BUFFALO SAUCE:
4 cloves garlic, minced
2 1/2 tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper
DIRECTIONS:
In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
Remove shrimp from refrigerator and shake a second time in flour mixture.
Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.
shrimp melt
INGREDIENTS:
1/4 cup butter
1 tablespoon chopped green onion
1 pound fresh shrimp, peeled and deveined
2 tablespoons all-purpose flour
2 tablespoons Old Bay Seasoning TM
2 cups milk
1 tablespoon celery, chopped
1 large tomato, sliced
8 slices provolone cheese
4 English muffins, split and toasted
DIRECTIONS:
In a medium saucepan, melt butter and saute onions and shrimp over medium heat until shrimp are pink.
Stir in flour and Old Bay seasoning to make a roux. Slowly pour in milk, stirring constantly. Allow to thicken. Stir in celery and cook until celery is soft.
Preheat oven on broiler setting.
Spoon mixture over toasted English muffins, top each with a slice of tomato and provolone cheese. Place under a preheated broiler for 30 seconds to 1 minute or until cheese is melted.
she-crab soup
INGREDIENTS:
3 tablespoons butter
3/4 cup minced onion
3 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds crabmeat, flaked
3 1/2 cups milk
2/3 cup heavy cream
DIRECTIONS:
In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.
citrus ceviche
INGREDIENTS:
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass fillets, sliced 1/4 inch thick
1/4 cup chopped fresh cilantro
1 onion, thinly sliced
2 avocados - peeled, pitted, and cubed
salt and pepper to taste
4 hard-cooked eggs, quartered
DIRECTIONS:
In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
mussel sprout pancakes
3/4 cup water
vegetable oil
1/2 cup tapioca flour
sriracha sauce
salt
1 cup mussels
ground pepper
1/4 cup all purpose flour
5-7 sprigs cilantro
2 cups bean sprouts
1 teaspoon baking powder
1 egg
To remove fresh mussels from shell, I dump the mussels in boiling water and let it boil for a minute or until the shell is open. The draw back from this is that sometimes your mussels shrink to nothing. If you can get fresh frozen without a shell, they are my first choice. Often, I use fresh oysters that come in a jar. If you choose mussels, pull the little clump of hair out. It doesn't taste good and can cause stomach problem.
Cut cilantro into small pieces, 1 cm. Save some whole leaves for a garnish.
Mix the flours, water and baking powder and a dash of salt. The mixture should be very thin for maximum crispiness. Heat a flat bottom pan, I use my Griswold skillet, to medium to high heat. Add about 3 tablespoons of oil to the hot pan. Spoon the batter in the oil. Sprinkle mussels on top. You might have to add oil here and there. Flip the pieces. If you have enough room on your pan, add the rest of the batter and mussels. Push the cooked batter aside, add an egg and scramble it or mix it with the rest of the mussels. The final result should be light brown with some crispy pieces. Remove from the pan and put onto two plates.
Use the same pan with high heat to quickly cook the bean sprouts. If the pan is quite oily, there is no need to add oil otherwise add a teaspoon of oil. Drop in the bean sprouts. Stir quickly. Add a pinch of salt and remove the sprouts from the pan. Quickly stir fried bean sprout will retain their crispiness and taste better than soggy bean sprouts. Set the bean sprouts next to the mussles on the plates.
Sprinkle with pepper, garnish with cilantro and server hot with Siracha sauce.
Garnish with cilantro, sprinkle black pepper on top and serve hot with Siracha Sauce.
okonomiyaki (savory pancakes)
Ingredients:
Dough
300 g flour
210 ml water
2 eggs
Cabbage
Possible ingredients to put into/onto Okonomiyaki
Katsuobushi*: Dried, shaved benito (katsuo)
Aonori*: Green, dried seaweed.
Leek or green onion
Beef: thinly sliced or ground
Pork: thinly sliced or ground
Chicken: breast filets
Octopus*
Squid*
Prawn
Tuna
Mushrooms
and much more...
Sauces
Brown okonomiyaki sauce*
Mayonnaise
*u might have to get these at any asian markets if the regular ones dont have
Preparation:
1. Cut four large, green cabbage leaves without the hard, white core in thin strings (ca. 4 mm).
2. Mix the water, flour, eggs and the cabbage strings together.
3. You may now add more ingredients to the dough: e.g. seafood, cut in little pieces, ground meat, cut mushrooms, etc.
4. Fry the dough like a pancake in a small frying pan.
5. Before turning the okonomiyaki over, and while the dough is still quite soft, you may put other ingredients on top of the dough.
6. Turn the okonomiyaki.
7. When fried well, serve the okonomiyaki with katsuobushi, aonori, mayonnaise and okonomiyaki sauce.
stuffed squid
INGREDIENTS:
1 pound squid
8 ounces shrimp, peeled and deveined
8 ounces orange roughy fillets
1 tomato, seeded and chopped
1 small onion, quartered
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices lemon, for garnish
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on paper towels.
Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
Blot squid with paper towel to remove any excess water. Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid can be cut into rings and scattered over the stuffed squid.
Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid.
Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.
lobster bisque
INGREDIENTS:
1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1 pound cooked and cubed lobster meat
1/2 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper
DIRECTIONS:
In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.
In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.
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