Salty Sea Servings........ Seafood Recipes

It's seafood time. Seafood is the common name given basically for fish, cuttlefish, crab, shrimps, prawns, lobsters, mussels, oysters, octopus and etc. Seafood when cooked has a different flavour from meat but at the same time could be used as a substitute for people who doesn't want to eat meat. There are many advantages of eating seafood. Like for example omega 3 is present in fish and we can get enough Calcium from fish especially small fish with bones. And then different mineral salts like Sodium, Potassium and Magnesium could be obtained with seafood. There is less fat than meat and much healthier.

Here are some of the recipes for seafood that you may wanna try out..... Believe me, they are all very delicious. 

Grilled Lobster

Ingredients

 2 x 2 pound lobsters

1/3 cup melted butter

salt and pepper to taste

Method

1. In a large pot boil about 2 gallons of water.Add one live lobster and cover.
2. Cook for 3 minutes.  Remove lobster with tongs and return water to boiling.  Add 2nd lobster.
3. Cook three minutes and remove with tongs.
4. Turn lobsters upside down and cut lengthwise from the tip of the tail through the head . This should give you 4 half lobsters.
5. Place lobsters shell side down on a medium hot grill and baste with butter and sprinkle with salt and pepper.  Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.  Serve with melted butter and a slice of lemon.

Crab Stuffed Mushrooms

Ingredients

1 pound fresh mushrooms, approximately 35-40

1/4 cup celery, finely chopped

2 tbs. onion, finely chopped

3 tbs. red bell pepper, finely chopped

1/2 pd. crab claw meat

1/4 cup green pepper

2 cups oyster crackers, crushed

1 tbs. crushed garlic

1 tsp. Old Bay seasoning

1/4 tsp. black pepper, ground

1/4 tsp. salt

1 egg

1/2 cup water

6 white cheddar cheese slices

Method

1. Preheat oven to 400 degrees
2. Sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator. While vegetables cool, wash mushrooms and remove stems.
3. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. 
4. Combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well. Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). 
5. Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake in oven for 12-15 minutes until cheese is lightly browned.

Baked Squid

Ingredients

1 kg fresh squid tubes, cleaned & sliced into 1cm rings

4 tablespoons olive oil 

1 onion, chopped

1 clove garlic, minced

1/2 cup tomato paste 

1/2 cup white wine

4 or 5 cups cooked rice 

Juice of one lemon

Method

1. In a 4 to 5-quart pan, bring about 1 1/2 inches of water to a boil. Add rings, reduce heat, cover and simmer for 30 seconds. 
2. Drain and dry. Fry in olive oil with the onions and garlic until onions are tender. Add tomato paste and white wine. Spread cooked rice evenly in a baking pan. Pour squid mixture over the rice. 
3. Bake at 400° F. for 25 minutes. Sprinkle lemon juice over mixture before serving.

Deep Fried Squid

Ingredients

1 kg squid, cleaned and cut open into flat pieces

1/2 cup evaporated milk

1 egg, beaten

1 teaspoon salt 1/8 teaspoon pepper

1 cup breadcrumbs

Oil for deep frying

Method

1. Combine milk, egg, salt and pepper. Dip squid in mixture and roll in breadcrumbs. Heat oil in a skillet to 375° F. Place squid in the hot oil in a single layer. 
2. Fry until lightly browned. Turn carefully. Cook the other side. Drain on paper towels. Serve with lemon wedges.

Sesame Seared Tuna

Ingredients

1/4 cup soy sauce

1 tablespoon mirin (Japanese sweet wine)

1 tablespoon honey

2 tablespoons sesame oil

1 tablespoon rice wine vinegar

4 (6 ounce) tuna steaks

1/2 cup sesame seeds

wasabi paste

1 tablespoon olive oil

Method

1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Mussels Mariniere

Ingredients

4 quarts mussels, cleaned and debearded

2 cloves garlic, minced

1 onion, chopped

6 tablespoons chopped fresh parsley

1 bay leaf

1/4 teaspoon dried thyme

2 cups white wine

3 tablespoons butter, divided

Method

1. Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
2. Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
3. Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

Garlic Prawns

Ingredients

1/2 cup olive oil

1 tablespoon Dijon mustard

3 cloves garlic, minced

1 lemon, juiced

1 orange, juiced

1 teaspoon dried basil, or to taste

2 tablespoons white wine (optional)

30 tiger prawns, peeled and deveined

Method

1. In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
2. Heat an outdoor grill to high heat.
3. Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.

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