1 (2.75-pound.) whole white fish, cleaned, gutted and scaled
2 cloves garlic, peeled
1 small piece lemon grass
, smashed
3 tablespoons olive oil
1 lemon, juiced
2 tablespoons coriander seeds, coarsely ground
1 tablespoon cracked black peppercorns
1 pound large green king prawns
1/4 cup dry breadcrumbs
Kiwi Raita:
1 (8-ounce) container plain yogurt
3 green kiwifruit, peeled and diced
1 tablespoon finely chopped fresh mint
2 tablespoons chopped fresh mint
Fish and Seafood Recipe INSTRUCTIONS
1. Rinse the fish thoroughly, drain briefly then pat dry with kitchen paper. Put the garlic and lemon grass inside the cavity.
2. In a small bowl blend the the olive oil, lemon juice and three quarters of a teaspoon of salt.
3. Mix the ground coriander seeds and cracked pepper together on a large plate and press the mixture onto the fish. Open up a fish grill, oil it lightly, and put in the prepared fish. Secure the clamp. Put the fish on the barbecue over a glowing bed of coals, or over a medium heat on a gas barbecue. Cook 20 to 30 minutes, turning and basting three or four times with the lemon and oil mixture.
4. To check if the fish is cooked, insert a knife in the meatiest part; the flesh should nearly be white all the way to the bone (it will continue to cook as it stands).
5. Prepare the prawns in advance. Twist off the heads, then peel off the shells, leaving the small piece of shell on the tail intact. Slit down the back of each prawn with a sharp knife and gently extract the black or red vein. Rinse and pat dry with kitchen paper. Thread onto skewers. A few minutes before the fish is ready, coat the prawns with crumbs. Cook the prawns briefly, on an oiled barbecue plate (cook them on the coolest part of the plate), until just cooked through and golden in color.
6. Alternatively, cook whole prawns or scampi; rub with oil and cook several minutes on a barbecue plate, or till just cooked through.
7. Meanwhile, make the raita. Mix everything together in a bowl, reserving some of the Kiwifruit for the top of the raita. Season to taste with salt. Transfer to a small serving bowl and garnish with chopped Kiwifruit.
8. Transfer the barbecued seafood to a platter and the fish and seafood recipe of bbq fish and king prawns is ready to serve with the raita...nice ! Enjoy the Barbecued Fish with King Prawns and Kiwi Raita !!!
* 12 to 16 ounces diced fresh salmon or canned flaked salmon
* 1 cup frozen peas, thawed
* 2 cups half-and-half or whole milk
* 2 cups shredded Cheddar cheese
* 1 tablespoon fresh chopped parsley
* salt and pepper, to taste
Fish and Seafood INSTRUCTIONS
Heat butter over medium-low heat. Add celery, carrot, and onion; saute, stirring, for 5 to 7 minutes, until celery is tender. Stir in the flour until well blended. Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently. Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender.
Add the salmon fish and peas; cook, stirring, for 2 minutes. Add half-and-half or milk, along with cheese and parsley. Cook, stirring, until cheese is melted and the soup just begins to bubble. Taste and add salt and pepper.
Makes about 8 cups. The fish seafood recipe of salmon is ready !
Fish and Seafood Recipes
1. Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight.
2. Wilt onions, and bell pepper in margarine.
3. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot.
4. Add 2 cups cold water and seasoning to taste along with dash of Tabasco.
5. Cook for 25 minutes over medium heat.
6. Add wine and pour mixture over fish you have placed in a baking dish.
7. Bake in 325 degree oven for 40 minutes.
8. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon.
The fish and seafood recipe is ready...enjoy it !
french-fried-shrimp-fish-and-seafood
Cut the fish into thick strips and brush with vegetable oil and mirin or cooking wine. Brush the peach halves with oil and sprinkle with salt. Put the peaches on the barbecue, cut side down and cook for 7-8 minutes until golden. At the same time, cook the fish on the barbecue for 2-3 minutes each side until tender.
Meanwhile, squeeze the juice from the limes, then hollow out the lime halves. Fill these with equal quantities of soy sauce and the freshly squeezed lime juice for dipping. Serve the fish, peaches and dip straight away, alongside the ceviche, but on separate plates. The fish and seafood recipe is ready to serve....enjoy !
fish-and-seafood-bisque recipe
Cook onion in butter until tender. Stir in flour. Cook, stirring constantly, until heated. Stir in clams with juice and clam juice or stock. Cook until thick. Add fish and/or seafood. Cover and cook until meat is done. Blend in the tomato paste and then add the cream. Cook until heated. The fish and seafood recipe is ready to serves 6 persons....nice ! Enjoy it !
fish-and-seafoods.
300g fresh Singapore (wok-ready) or thin hokkien noodles
Lime wedges, to serve.
Method
Step 1
Combine honey, soy sauce and chilli in a small bowl, then set sauce aside.
Step 2
Season the fish with sea salt. Heat a frypan over medium heat. Add 2 tsp olive oil and 1 tsp sesame oil to the pan, then cook fish, skin-side down, for 5 minutes or until skin is crisp. Turn and cook the fish for a further 2 minutes or until just cooked but still pink in the centre.
Step 3
Meanwhile, heat remaining 2 tsp olive oil and 1 tsp sesame oil in a wok over high heat. Add the spinach and ginger, and stir-fry for 1 minute. Add the noodles, tossing to combine and heat through.
Step 4
Pour half the chilli soy sauce over the salmon, then pour remaining sauce over the noodles and toss to combine. Serve salmon with the noodles and lime wedges to squeeze over. Enjoy it !
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. Enjoy!
* 1 pound mahi-mahi, cut into 1-1/2-inch cubes
* 1/4 cup pineapple juice
* 1/4 cup oil
* 2 tablespoons rum
* 1 (1.2-ounce) packet Seasons Salad Dressing & Recipe Mix, Asian Sesame
* 1/2 teaspoon ground ginger
* 1 medium red pepper, cut into 8 pieces
* 8 pineapple chunks
* 2 green onions, each cut into 4 pieces
* 4 wooden skewers
* 3 cups hot cooked rice
Fish and Seafood Recipe Instructions:
* First of all mix juice, oil, rum, salad dressing mix and ginger in small bowl until well blended. And then pour over combined fish, red peppers, pineapple and onions in shallow dish cover. Refrigerate 30 min. to 1 hour to marinate. Drain fish mixture discard marinade.
* Next is to preheat greased grill to medium-high heat. Thread fish, vegetables and pineapple alternately on skewers.
* Place kabobs on grill. Cook 4 to 6 min. on each side or until fish flakes easily with fork.
* Serve the Honolulu Grilled Mahi-Mahi Kabobs over hot rice.
Enjoy the fish and seafood bake mahi mabi !
FRENCH FRIED SHRIMP, FISH AND SEAFOOD RECIPE FISH AND SEAFOOD RECIPE INGREDIENTS
2 eggs
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/4 c. bread crumbs
1/4 tsp. paprika
Lemon
FISH AND SEAFOOD RECIPE INSTRUCTIONS
Sprinkle fish, shrimp, or seafood with lemon juice. Beat eggs with seasonings. Dip seafood in egg, then coat in bread crumbs. Brush off excess crumbs. Fry in hot deep fat or oil; turn once. Fry until golden brown and done on the inside. About 4 minutes on each side. The fish and seafood recipe is ready to serve....hmm...great !
Easy Broiled Dolphin Fillets Recipe Fish and Seafood Recipe Ingredients:
* 1 pound dolphin (mahi-mahi) or other firm-fleshed fish fillets * Juice of 1 lemon * 1/4 to 1/2 teaspoon pepper * 1/2 tablespoon fresh parsley, chopped * 1/4 teaspoon paprika
Fish and Seafood Recipe Instructions:
* In broiler pan lined with foil, lay dolphin fillets. * Pour lemon juice over fish. * Sprinkle with pepper and parsley. * Marinate in refrigerator 1 to 2 hours, not covered. * When ready to prepare, sprinkle paprika on fish and broil 8 to 10 minutes. * Fish should appear golden.
Bonefish Grill's Wild Alaskan Cedar Plank Salmon with a Chorizo Topping
FISH AND SEAFOOD RECIPE INGREDIENTS
Cedar Plank Salmon Ingredients:
4 pieces wild Alaskan salmon, skin-on, 7 ounces each
Salt and pepper, to taste
4 lemon halves
Chorizo Topping:
4 food-safe cedar planks (or one plank large enough to fit four pieces of fish)
Chorizo Topping Ingredients:
8 ounces chorizo sausage links
1/2 cup seasoned bread crumbs
Zest from 1 medium lemon
FISH AND SEAFOOD RECIPE INGREDIENTS 1. Grill chorizo on a charcoal or gas grill until well done. Cool cooked sausage in the refrigerator for at least one hour. Using a food processor, chop sausage into pea-sized pieces. Place into mixing bowl and blend well with bread crumbs and lemon zest. Cover and refrigerate. 2. Soak cedar plank(s) in water for at least 3 hours. 3. Place salmon, skin side down, onto soaked cedar plank. There should be a 1-inch space between each piece of salmon. Season with salt and pepper. 4. Divide chorizo topping into 4 equal portions and place on top of the fish. Place salmon on planks onto grill and close lid. Cook for 15 minutes. (Note: The plank will char around the edges but should not catch flame.) 5. Place onto platter, drizzle with melted butter and squeeze fresh lemon juice over salmon. Serve immediately....enjoy it !
Barbecued Skewers of Fish-Seafood Recipe FISH AND SEAFOOD RECIPE INGREDIENTS
1 pound firm white fish
1 teaspoon salt
1/2 cup plain yogurt
6 cloves garlic, peeled
1 fresh ginger root, peeled, cut into 1-inch pieces
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 lemon, cut into wedges
2 hot green chili peppers, seeded
FISH AND SEAFOOD RECIPE INSTRUCTIONS 1. Fillet and skin the fish, cut into 1-1/2 inch cubes. Put about five pieces on each skewer and sprinkle with the salt. 2. Make a paste from the yogurt, garlic, ginger, garam masala, coriander and cayenne pepper. Spread mixture on fish and refrigerator 2 hours. 3. Remove from refrigerator and grill 10 minutes or until fish flakes easily with a fork. The skewers can be sprinkled with a little oil during cooking, if required. 4. Garnish with the lemon and fine rings of green chile pepper. Makes 3 servings....enjoy the fish and seafood ! Fish and seafood recipes: barbecued-fish-with-king-prawns
Fish and Seafood Recipe-Barbecued Halibut A nice fish and seafood recipe of halibut...try this one !
Fish and Seafood Recipes INGREDIENTS
1/3 cup vegetable oil
1/3 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup fresh basil leaves
2 garlic cloves, minced
4 (8ounce) Halibut steaks
Fish and Seafood Recipe INSTRUCTIONS In a small bowl whisk the oils, mustard, garlic and lemon juice. Mix in the fresh basil and pour the marinade over the Halibut steaks. Refrigerate covered for 4 hours turning once or twice. Barbecue on a low flame. Delicious served with a baked potato and a fresh crisp salad. The fish and seafood recipe of halibut is ready to serve ...enjoy ! fish-and or-seafood-bisque recipe
Tuna Chowder with Spinach and Cheese A great Fish and Seafood Recipe to try !!
Fish and Seafood Recipe Ingredients:
* 4 tablespoons butter * 1 cup diced celery * 1 cup diced onion * 4 tablespoons flour * 1 1/2 cups chicken broth * 3 1/2 cups milk * 1 large russet potato, diced (about 1/2-inch) * 2 packages (approx. 7 ounces each) white tuna in water * 1 cup (about 3 to 4 ounces) spinach, coarsely chopped and tightly packed * 1 cup finely shredded mild Cheddar cheese * 1 teaspoon salt * 1/4 teaspoon dried leaf thyme * Dash ground nutmeg * 1/8 teaspoon freshly ground black pepper * 1 tablespoon dry sherry, optional
Fish and Seafood Recipes INSTRUCTIONS In a large saucepan heat butter over medium low heat; add the celery and onion. Cook, stirring, until vegetables are tender. Add the flour and stir until well incorporated. Stir in chicken broth. Add the potatoes and bring to a simmer. Cover and simmer over very low heat until potatoes are tender, stirring occasionally to keep from scorching. Add the milk, tuna, spinach, and cheese, along with seasonings. Continue cooking over low heat until hot, cheese is melted, and spinach is wilted. Do not boil. Add sherry. The fish and seafood recipe of tuna chowder is ready ! Fish and Seafood Recipes baked-bass-in-wine-recipe
* 3 tablespoons butter * 1/2 cup diced celery * 1/2 cup diced carrot * 1/4 cup finely chopped onion * 2 tablespoons all-purpose flour * 1 2/3 cups chicken broth * 2 cups diced potatoes * 12 to 16 ounces diced fresh salmon or canned flaked salmon * 1 cup frozen peas, thawed * 2 cups half-and-half or whole milk * 2 cups shredded Cheddar cheese * 1 tablespoon fresh chopped parsley * salt and pepper, to taste
Fish and Seafood Recipe INSTRUCTIONS Heat butter over medium-low heat. Add celery, carrot, and onion; saute, stirring, for 5 to 7 minutes, until celery is tender. Stir in the flour until well blended. Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently. Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender.
Add the salmon fish and peas; cook, stirring, for 2 minutes. Add half-and-half or milk, along with cheese and parsley. Cook, stirring, until cheese is melted and the soup just begins to bubble. Taste and add salt and pepper. Makes about 8 cups. The fish seafood recipe of salmon is ready ! Fish and Seafood Recipes fish-and-seafood-bisque.
INSTRUCTIONS Bake deep dish frozen pie shell 10-15 minutes. Make sure to poke holes in crust before baking. Toss main ingredients, cheese, onion and mushrooms; put in shell. Mix eggs, mayonnaise and milk. Slowly pour over filled shell. Bake at 375 degrees for 50 minutes or until knife comes out clean. The fish and seafood recipe is ready to serve...enjoy the party ! french-fried-shrimp-fish-and-seafood
