Fish & Shellfish
"Grilled" Glazed Tuna Steaks
Recipe By : Chef Yusdi
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/3 cup dry sherry
1 tablespoon minced gingerroot
1 tablespoon low sodium soy sauce
1 teaspoon honey
10 milliliters garlic minced
1 pound tuna steaks cut into 4
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To The Outside. Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)
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Baked Catfish Fillets With Horseradish Sauce
Recipe By : Chef Yusdi
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds catfish fillets
1 tablespoon lemon juice
egg whites
2 tablespoons sour cream
1 tablespoon grated onion
1 clove garlic
1/4 teaspoon dry mustard
1/4 teaspoon white pepper
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
4 teaspoons prepared horseradish
Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.
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Baked Flounder In Wine Sauce
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 Pounds Flounder Fillets -- fresh or frozen
1 1/2 Teaspoons Salt
1 Dash Pepper
3 Tomatoes -- sliced
1/2 Teaspoon Salt
1 Dash Pepper
2 Tablespoons Butter -- melted
2 Tablespoons Flour
1/2 Cup Skim Milk
1/2 Cup Dry White Wine
1/2 Teaspoon Basil -- crushed
Chopped Parsley
Thaw frozen fillets. Skin fillets.
Sprinkle on both sides with salt and pepper. Place fillets in a single layer in a greased baking dish, 12x8x2 inches.
Arrange tomatoes over top of fillets. Sprinkle with salt and pepper.
Blend flour into butter.
Add milk gradually and cook until tick and smooth, stirring constantly. Remove from heat and stir in wine and basil.
Pour sauce over top of tomatoes.
Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork.
Sprinkle with parsley.
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Acbyron's Tuna Cakes
Recipe By : Chef Yusdi
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 cup celery -- chopped
3/4 cup onion -- chopped
2 tablespoons cream cheese
2 teaspoons lemon juice
1/8 teaspoon red pepper
1/3 cup breadcrumbs
1 teaspoon dried dill
1 can tuna -- in water
8 ounce can)
1 egg white
-----dill tartar sauce-----
2 tablespoons mayonnaise
1 tablespoon plain yogurt
1 tablespoon onion -- chopped
1 tablespoon cucumber -- chopped
1 teaspoon dill -- dried
1 teaspoon lemon juice
Coat skillet with cooking spray, heat over medium high heat. Saute celery and onion til tender. Place in a bowl with cream cheese and lemon juice and red pepper. Add breadcrumbs and dried dill, tuna and egg white. Divide into 8 equal portions. In a skillet over medium high heat, cook 4 cakes, 2 minutes on each side. Repeat at remaining 4 cakes. Combine sauce in small bowl. Serve with tuna cakes.
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"Stedda" Tuna
Recipe By : Chef Yusdi
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 celery stalk
1 large carrot -- peeled
2 tablespoons onion -- minced
1 tablespoon green onion -- minced
1/2 cup fresh parsley -- chopped
1/4 cup fresh dill -- chopped -- or--
2 tablespoons dried dill
1 cup thick tahini
1/3 cup lemon juice
2 tablespoons soy sauce
2 teaspoons kelp powder
In a food processor or by hand, chop celery, carrot, onion and green onion, parsley and dill until fine. Transfer into a medium bowl and set aside. By hand or in a food processor or blender, puree the tahini, lemon juice and soy sauce with 1/2 boiling water. Add tahini mixture to chopped vegetables. Thoroughly combine by briskly beating with a fork. Add a little water, if mixture is too thick, then add kelp powder. Yields 2 cups. NOTE: Thick tahini like peanut butter is preferable. If you can only get the watery variety, cut down on the water you add.
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Baked Red Snapper
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 Pounds Red Snapper -- dressed
1 1/2 Teaspoons Salt
Sour Cream Stuffing -- see Recipe
2 Tablespoons Oil
Thaw frozen fish. Clean, wash and dry fish.
Sprinkle inside and out with salt.
Stuff fish loosely.
Close opening with small skewers or toothpicks.
Place fish in well greased baking pan. Brush with fat.
Place fish in moderate oven, 350 degrees, for 40 to 60 minutes or until fish flakes easily when tested with a fork.
Baste occasionally with fat.
Remove skewers.
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Batter-Dipped Fish
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 Eggs
2/3 Cup Milk
1 Cup Flour -- sifted
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Tablespoons Vegetable Oil
2 Pounds Fish Fillets
Beat eggs in small bowl 1 minute.
Add milk and beat 1 minute more.
Sift flour, baking powder and salt together; add to milk mixture.
Add oil and beat until blended.
Dip fish into batter; allow to drain slightly.
Fry in oil preheated.
Drain on paper towels.
Basil Shrimp and Rice
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 0:00
Categories : Main Course Seafood
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
1 1/2 pounds large shrimp -- peeled and deveined
1/4 cup finely chopped garlic (about 12 cloves)
2 medium-size red bell peppers -- julienned
3/4 pound zucchini -- cut in half lengthwi
1 large onion -- chopped
6 cups cooked rice
1/3 cup chopped fresh basil
OR
2 teaspoons dried basil leaves
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh grated Parmesan cheese
Fresh basil leaves
Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside.
Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender. Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese, garnish with basil.
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1-2-3 Crab
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Pound Blue Crab -- fresh or frozen
1/2 Cup Butter -- melted
1 Tablespoon Tarragon Vinegar
Thaw frozen crab meat.
Drain crab meat.
Remove any remaining shell or cartilage.
Place crab meat in a shallow 1-quart casserole.
Combine butter and vinegar. Pour over crab meat. Mix lightly.
Broil about 4" from source of heat for 12 to 15 minutes or until lightly browned.
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Baked Stuffed Soft Shell Crabs
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 large soft shell crabs
1 egg -- beaten
and pepper
1/2 cup bread crumbs
12 wedges cheese
1 8 ounces can tomato sauce
Clean and dry crabs. Season w/s & p. Lift up back on each end of crab and place 2 wedges of cheese inside. Dip into beaten egg, then into bread crumbs. Place crabs in a greased baking dish, pour tom. sauce over them and bake in 350 deg oven for 40 mins. Makes 6 servings. Serve with tartar sauce.
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Chinese Butterfly Shrimp
Recipe By : Chef Yusdi
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound jumbo shrimp *
3 tablespoons flour
1/2 tablespoon cornstarch
1 tablespoon white cornmeal
1/4 teaspoon baking powder
3/4 teaspoon salt
1 cup milk
-----barbecue sauce-----
1/2 cup soy sauce
2 tablespoons honey
2 tablespoons dry sherry
1/2 teaspoon pepper
1 garlic clove -- minced
* peeled, deveined and butterflied with tail intact. Mix dry ingredients together; add milk to make a thin batter; dip each shrimp in batter and deep fry at 375~F 2 to 3 minutes, without crowding, or until golden brown; serve with barbecue sauce. Barbecue sauce: Heat soy sauce; add remaining ingredients and simmer 5 minutes.
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Chunky Clam Rarebit
Recipe By : Chef Yusdi
Serving Size : 9 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 tablespoons butter
1/2 cup chopped green bell pepper
1/2 cup chopped mushrooms
3 tablespoons flour
1 can (28 oz) italian peeled -- tomatoes; crushed, w
1 cup milk
2 cups shredded cheddar cheese -- (about 8 ozs.)
1 tablespoon dijon mustard
1 teaspoon worcestershire sauce
2 cans (6-1/2 oz.) minced clams
1. In a large saucepan, melt butter over medium heat. Stir in green pepper and mushrooms and cook until softened but not browned, about 5 minutes. 2. Stir in flour. Cook, stirring, 1 minute. Gradually add tomatoes and their liquid, stirring constantly. Add milk, cheese, mustard, Worcestershire, and clams with liquid and cook, stirring, until heated through and cheese has melted, about 5 minutes.
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Clam Dig
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup sour cream
4 teaspoons clam nectar -- (omit if can clams
-- are used)
3 tablespoons chopped chives or minced green onion
3 tablespoons crumbled blue cheese
2/3 cup minced steamed clams -- fresh or canned,
-- drained
1/4 teaspoon salt -- (omit if canned
-- clams are used)
1 dash white pepper
12 slices rye or whole wheat bread
Butter or margarine -- softened
6 Lettuce leaves
Mix sour cream and clam nectar.
Add chives or onion, blue cheese, clams, salt and pepper and mix well.
Flavor improves if mixture stands a few hours.
Butter bread lightly.
Spread clam mixture liberally on 6 slices. Cover with lettuce leaves.
Close sandwiches with remaining bread.
Makes 6 sandwiches.
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Citrus-Buttered Lobster Tails
Recipe By : Chef Yusdi
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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16 ounces (2) frozen lobster tails
1/2 cup water
1/4 cup butter or margarine
1 tablespoon lemon juice
1/2 teaspoon finely shredded orange peel
1/8 teaspoon salt
1 dash ground ginger
1 dash paprika
Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undershells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture.
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Fried Sliced Shrimp Peking Style
Recipe By : Chef Yusdi
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 small egg
6 tablespoons cornstarch
12 ounces large shrimp; shelled
2 cups cooking oil
1 tablespoon minced scallion
1 tablespoon minced garlic
2 1/2 tablespoons sherry
2 tablespoons sugar
1 tablespoon salt
1/2 tablespoon hot pepper
1. Combine the egg and cornstarch to make a batter. Dip the shrimp into the batter. Heat the oil and add shrimp one by one; cook until they are golden brown. Drain. 2. Meanwhile add the remaining ingredients to a saute pan. Add shrimp and swirl in pan until hot. Serve immediately.
Set Menu With Fish Product.
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