Calling all Seafood cooks

[Joe Wicked]

I am looking for some new recipes. I generally do 1 of 3 things 1) Beer Batter 2) Fish Fry 3) Lemon, sliced G Pepper, sliced onion, garlic, Pepper, and a few other seasonings, wrap in aluminum foil, bake for 25 min at 400°. I have some Orange Roughy at home and want to try something different. Trying to cut back on the amount of food I fry and eat a little healthier.

[imagine2frolic]

A little Italian dressing, and grill it in a rack.

[VRM]

Get yourself a stovetop smoker. They are great for cooking for small batches when you don't want to drag out a big outdoor one. They work best on gas range tops, but they do work with electric as well.
I like a nice lemon-pepper smoked with oak, and a maple syrup and garlic smoked with cherry.

You can also do a seared cajun style if you have a good cast iron pan.
Or grilled with olive oil, fresh basil. and a bit of lemon zest might be good for that specific fish.

Hope that helps,
Steve

[Joe Wicked]

VRM,
I like the Smoker idea. I have been wanting to get one, just haven't yet. The lemon pepper with a bit of Lemon Zest is one of my favorite fish seasonings. That is what I use on my one that I did in the oven (I made some Atlantic Cod fillets last night that way). Trying to come up with some new flavors to mix it up a little.

Imagine,
I have never grilled fish other than on a fresh board (cherry or maple usually). When you say grill it in a rack, what do you mean? Italian dressing does sound good.

[427 S/O]

Frogmore Stew....

6 quarts water
3/4 cup Old Bay Seasoning TM
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
12 ears corn - husked, cleaned and quartered
4 pounds large fresh shrimp, unpeeled

DIRECTIONS
Bring water and Old Bay Seasoning to boil in a large stockpot.
Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

[427 S/O]

Dang! forgot the main ingredient..........


BEER.........

[trularin]

We do the I2F method, it tastes good. Use olive oil.

You can try just grill with pepper and margerine.

[Joe Wicked]

How do you guys keep the fish from flaking apart on the grill? The lemon tends to make it so tender that it just flakes apart for me unless I cook it on a board. Then it flakes apart when I take it off.

[VRM]

That is the rack that I2F was talking about. It is basically a cage that you can lock the grill victim in and then flip when you need to. I have a couple of them about 12" square each, and with a handle and locking mechanism. I also have a porcelain coated steel tray with small holes for the more delicate items.

Steve

[Joe Wicked]

I see now. I have never used one of those as I have always been a burger, sausage and steak guy. Until recently, I have only ever done fish fry or beer batter for fish.

BTW McCormick's Beer Batter mix with 1 bottle of Shiner Hefeweizen is a heavenly beer batter mix. The boldness of the Hefe comes through in the final taste. Some fresh Cod, catfish or tilapia fried in Canola oil is just outstanding like this. Artery hardening, but damned good.

[65LA]

Here is one to consider with a southwestern flavor -- and hits about 155 calories per serving..

•2 teaspoons olive oil
•1 cup onion, sliced
•2 cloves garlic, minced
•1 cup yellow bell pepper, cut into rings
•1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, undrained
•4 (4 ounce) fish fillets
•1 dash garlic powder
•1 dash ground red pepper
•salt to taste

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatoes; cook on medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. Turn fish over.
Cover and simmer an additional 5 minutes or until fish flakes with a fork.
Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. Place skillet with cooking sauce over medium-high heat, and cook sauce down approx. 3 minutes or until thickened. Serve sauce over fish.

[65LA]

Fish Tacos? I remember Chuy's used to have some really good ones --but they were fried..but I'm certain you could do one non-fried..

[Fred Douglass]

Sounds like some of my relatives and clan-mates every March 17.........ar-ar-ar-ar.

[Wayne Maybury]

When we grill a salmon filet, my wife rubs it with oil and some black pepper & spices and I put it on the grill, skin side down. I never turn it. Cook till done, then remove the filet leaving most of the skin stuck to the grill. Leave the heat on high for a few minutes afterwards and the skin burns off.

Oh I almost forgot, drink beer while the fish is cooking.

Wayne

[Joe Wicked]

Originally Posted by 65LA

Here is one to consider with a southwestern flavor -- and hits about 155 calories per serving..

•2 teaspoons olive oil
•1 cup onion, sliced
•2 cloves garlic, minced
•1 cup yellow bell pepper, cut into rings
•1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, undrained
•4 (4 ounce) fish filets
•1 dash garlic powder
•1 dash ground red pepper
•salt to taste

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatoes; cook on medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. Turn fish over.
Cover and simmer an additional 5 minutes or until fish flakes with a fork.
Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. Place skillet with cooking sauce over medium-high heat, and cook sauce down approx. 3 minutes or until thickened. Serve sauce over fish.

Wow, that sounds really good. I think I may give that one a try this week.

Keep the ideas coming, I need some new recipes.

Oh Wayne and 427, Beer is a must when anything is cooking on the Grill. I have never bought the salmon fillets with the skin still on, but putting Salmon on a nice fresh Cherry board, with the same ingredents that I listed above for the Cod I did last night and then throwing that on the grill is really good to.

Speaking of grilling, an appetizer that I make is to take tuna fillets and cut into small strips, roll up the strip and wrap with bacon, stick a toothpick in and grill it. No other seasonings. Really good.

[65LA]

Here's another TX-Mex one -- maybe not quite as calorie-smart because of the cheese..

6 (4 ounce) fish fillets (or any firm fleshed fish such as tilapia or cod)
1/2 cup flour
4 tablespoons butter
6 ounces canned green chili sauce
3 ounces diced green chilies
1 lb monterey jack and cheddar cheese blend (grated)
3 tablespoons chopped cilantro leaves (garnish)
salt and pepper (to taste)
Preheat oven to 350.
Coat fillets with flour seasoned with salt and pepper to taste. Heat butter in skillet and lightly sautee fillets in butter til done and flaky. Transfer fillets into individual casserole dishes or small oven proof bowls. Divide sauce and chilis among them evenly and then sprinkle cheese over each evenly. Bake for 15 minutes till cheese is nice and melted.
Sprinkle with cilantro leaves. Serve with Mexican rice..

[Joe Wicked]

Now that sounds good in a burrito shell.

[DAVID GAGNARD]

Good ole Cajun standby recipe, works on fish or most any seafood....

In large pot, preferrably black iron pot, sautee the following in butter:

2 large onions
1 "clump" of green onion tops
1 big stalk of celery
1 or 2 bell peppers (according to your taste)
2 to 4 gloves of garlic

you can also add your favorite spices,some add hot banana peppers, or other similar things, don't be afraid to expirement, the more stuff you, add the better it will be!!!!!!!!!!!!!!!!!

once cooked down add one can of Rotel Tomatoes and enough water to fill the pot anywhere from 1/3 to 1/2 full, bring to a boil and stir often, let simmer for at least 30 minutes on very low heat, the longer the better, stir occasionally to prevent sticking/burning.....

take your seasoned fish filets/chunks or whatever you have and add to the pot, gently making sure all the fish is covered in the sauce....DO NOT STIR ANYMORE AT THIS POINT.....you want to very gently push the meat down to the middle of the sauce so all the meat is covered and will cook at the same rate.

meduim low heat for 15 to 20 minutes (do not let it return to a boil from this point on) and serve over rice.........

catifsh or pretty much any saltwater fish is the best, firm meat, fresh water fish can be used, you must be careful not to stir as it wil brake up easliy......

Use this exact same recipe for shrimp,crawfish,or any other seafood you have at hand....it's an old standby that never fails.........

David

[Scott S]

My wife has been steaming salmon lately. She uses a bamboo steaming contraption with a little soy sauce and lemon in the water. She slices lots of green onions and slivered fresh ginger to put over the the fillets with a little pepper(add some fermented Asian black beans if you got um)and put the fish on some fresh spinach in the steamer to keep from sticking.

Steam till just done, serve with rice...Yum!

Scott S

[65LA]

Oven Fried Fish -- less than 200 calories/and only 45 cal of fat...

4 (4 ounce) fish fillets
cooking spray
3 tablespoons seasoned bread crumbs
3 tablespoons cornmeal
1/4 teaspoon celery salt
1/8 teaspoon ground red pepper
1 tablespoon canola oil or peanut oil
1 egg white, slightly beaten
1/2 teaspoon water
4 lemon wedges
Rinse and pat each fillet dry with paper towels. Measure the thickness (thickest place) of your fish fillets.
Pre-heat oven to 500 degrees.
Stir together the bread crumbs, corn meal, celery salt, and red pepper. Add the canola oil (or peanut oil) to this mix and blend with a fork. Set aside.
In a small bowl, beat the water and egg white together and then brush one side of each fillet with the egg white. Dip each fillet in the bread crumb mixture on the egg white side.
Spray a baking pan with the cooking spray and place the fillets, crumb side up, in the pan.
Bake, uncovered, for 6-8 minutes for each 1/2" thickness of fish, or, until the fish flakes easily with a fork.