Free Recipes Archive
Yield: 4 Servings 2 tablespoon Olive oil 1 sm Onion, diced 1 sm Green pepper, seeded and diced 1 Jalapeño pepper, seeded, Deveined and minced 3 Cloves garlic, minced 1-1/4 lb Fresh tomatoes, seeded and Diced 4 tablespoon Minced fresh Read More …
Source: Jeff Wang, Sampan Seafood Restaurant 2 cups chicken broth 2 ounces shrimp 2 ounces squid 2 ounces scallops 2 ounces sliced fish fillets 1/4 cup chopped tomato 1 teaspoon chicken-broth granules 1 teaspoon salt 1/4 cup chopped carrots 1/4 Read More …
These savoury fish cakes are fried just long enough to become light and fluffy. The spices added give them sufficient flavour to be tasty and not too spicy. they can be made in advance and kept in fridge for up Read More …
Baking (rather than the usual pan-frying) makes these soft-textured crab cakes easy to handle, but they are rather pale on top. For a better appearance, bake on the uppermost oven rack, or bake 10 minutes, turn the crab cakes, then Read More …
3 tablespoons olive oil 1 head garlic; separated 1 lemon; thickly sliced 4 175 g fillets monkfish; skinned 1 teaspoon herbes de Provence 250 ml dry white wine 125 ml fish stock 1 400 g can artichoke hearts; drained and Read More …
24 ounce Center cut Alaska Halibut 3/4 lb. Dry Great Northern beans 10 vine ripe tomatoes 2 cloves garlic 2 shallots 2 bouquet garnis (each one is 4 thyme sprigs, 2 bay leaves, 10 black peppercorns wrapped in cheesecloth) 4 Read More …
8 med. squid (calamari) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 garlic cloves, peeled and quartered Clean squid with the skin left on, tentacles reserved, bodies left whole. Preheat the oven to 425 degrees. Wash the squid inside Read More …
1 pound backfin crab meat 1 cup mayonnaise 2 tablespoons Dijon mustard 2 sprigs fresh parsley, snipped 1 tablespoon green onion, sliced thinly 1/2 cup shredded Swiss cheese 1 tablespoon chopped red bell pepper 1 tablespoon coconut 1 teaspoon Old Read More …
2 cans frozen oyster stew (or canned) 2 (7 oz.) cans oysters 1 (3 oz.) can sliced mushrooms 2 cup crushed crackers few drops red pepper seasoning 2 tablespoon chopped parsley 2 tablespoon butter Heat oyster stew very slowly until Read More …
Sauce 2 tablespoons olive oil 2 cups tomato purée (canned) 1/2 cup diced yellow onion 2 teaspoons ground cardamom 1-1/2 ounces brandy Using a 2-quart sauce pan, heat the olive oil over medium heat until the oil just starts to Read More …
A real gourmet dish from the State of Veracruz that will give to your guests the full image of the Mexican Gulf Coast cuisine. One 4 pound Red Snapper or two 2 pounders 6 medium size tomatoes 20 stuffed olives Read More …
1/4 cup chopped celery 1/2 cup chopped onions 1 tablespoon oil 1/2 lb. shrimp, peeled, deveined and chopped 3 tablespoons all-purpose flour 2 cups fat-free evaporated milk 2 ounces Sauterne wine 6 x 5-6 ounce filets of red snapper Salt, Read More …
4 6-oz. Red Snapper Fillets 1/4 cup Fresh Lemon Juice 1/4 cup Fresh Lime Juice 1/4 cup Fat-free Fish Stock 1 cup Onion, chopped 1 stalk Celery, chopped 1/2 cup Green Bell Pepper, chopped 1 clove Garlic, minced 1/8 cup Read More …
Serves: 2 Stuffing 1 pound blue crab meat 1 teaspoon shallot, minced 1 teaspoon parsley 1 tablespoon mayonnaise 1 tablespoon bread crumbs 1 whole egg 1 teaspoon lemon juice 1/8 teaspoon Worcestershire sauce Blend all ingredients except crab. Fold in Read More …
1/2 teaspoon garlic, minced 1 tablespoon onion, minced 1 tablespoon celery, diced 2 tablespoons mayonnaise 1 whole egg 1/8 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon Dijon mustard 1 teaspoon Old Bay Seasoning 1/4 cup bread crumbs 1 pound Read More …
1 pound butter, unsalted (softened) 3 ounces white wine 2 tablespoons lemon juice, freshly squeezed 1 tablespoon Worcestershire sauce 1 tablespoon kosher salt 2 tablespoons garlic, freshly minced 2 teaspoons black pepper, freshly ground 2 tablespoons parsley, fresh chopped Soften Read More …
6 (4-5 ounce) North American or Maine lobster tails (in the shell) 12 jumbo sea scallops with side muscle removed 1-1/4 cups Lemon-Garlic Butter Sauce (see recipe below) 1 tablespoon McCormick Season-All 6 cups cooked rice (a lightly seasoned pilaf) Read More …
1/2 pound shrimp, peeled, deveined and uncooked 1/2 pound bay or sea scallops 1 can pineapple chunks in juice 1 green bell pepper, cut into wedges Bacon slices Sauce 6 ounces barbecue sauce 16 ounces salsa 2 tablespoons pineapple juice Read More …
Yield: 4 servings 18 live soft shell crabs 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 ounces lemon juice 3 dashes soy sauce 1 cup all-purpose flour 3 eggs, beaten 2 Read More …
A heart-healthy dish, Red Lobster’s Fish In A Bag is a wonderful new way to enjoy fresh fish. The simple preparation, accompanied by crisp vegetables, complements the flavor of a variety of skinless fish species, including salmon and tilapia. This Read More …
4 each fillets, 8 ounce each 6 each slices of bacon 1/2 cup Asian Panko crumb / flake * 3 TBS melted margarine or butter seasoned salt and pepper to taste Servings: 4 Preheat oven to 450F. Cook the bacon, Read More …
Serves: 6 2 pounds fresh flounder fillets 1 cup cornmeal 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon ground black pepper Skin fillets. Cut fillets into serving size portions. Combine cornmeal with seasonings. Roll fish in cornmeal mixture. Pan fry: Read More …
2 cups Bisquick baking mix 1-3/4 cup finely shredded cheddar cheese 2/3 cups milk 2 tablespoons butter, melted and divided 1/4 teaspoon garlic powder 1/2 teaspoon fine parsley flakes 1/3 cup crab meat (fresh or canned lump) Preheat oven to Read More …
Evaluating fresh fish is easy once you have learned the basic methods for determining its quality. Flesh – The flesh should be firm and elastic to the touch, and should not be separating from the bone. Fillets should have a Read More …
Source: Davey James and Terry Williams, of Red Lobster. Tilapia (or salmon, grouper, halibut, sea bass, swordfish) 3-1/2 ounces blue cheese (store bought) 1/2 cup butter, separated Parsley Chopped lemon wedge, for garnish Fish seasoning Place fillet darkest or skin Read More …
1-1/2 pounds Alaska snow crab clusters, single-cut legs or split legs, thawed if necessary 2 tablespoons minced onion 1 garlic clove, minced 1 tablespoon butter or margarine 1 (8 ounce) can tomato sauce 1/4 cup catsup 1/4 teaspoon crushed oregano Read More …
Number of Servings: 2 1/2 lb unsalted butter 1 cup all purpose flour 1 can tomato paste, 6 oz. 1 cup green onion, sliced 4 med onions, diced 2 med bell peppers, diced 2 ribs celery, diced 1/2 cup parsley, Read More …
60 clams 12 ancho chilies, dried 12 New Mexico red chilies, dried 1/2 cup pine nuts 10 large cloves roasted garlic zest of 2 lemons 1/2 cup extra virgin olive oil 2 tablespoons oregano, fresh juice of 2 limes 5 Read More …
4 catfish (5 ounce fillets) 1 cup tortilla chips, finely crushed 1/2 tablespoon chili powder 3 tablespoon lime juice 1 tablespoon vegetable oil 1 cup salsa cilantro Preheat oven to 450 F. Cut each catfish fillet, rinse in cold water Read More …
4 tablespoon Peanut oil 1 lg Red Onion, diced 2 tablespoon Fresh crushed Garlic 2 tablespoon Flour 1-1/2 c Dark Stout Beer 6 each Whole Cloves 2 tablespoon Brown sugar 1/4 teaspoon Freshed Cracked Pepper 2 teaspoon Worcestershire sauce 3 Read More …
12 cloves garlic, minced, divided 1/4 cup olive oil, divided 3 pounds raw spinach, chopped 1/4 teaspoon nutmeg Salt and black pepper, to taste 1-1/2 cups minced onion 1 tablespoon tomato paste 3/4 cup dry white wine 6 cups peeled, Read More …
1/2 pound bay scallops 3 egg whites 1/2 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 teaspoon lemon zest 2 tablespoon freshly chopped dill 1 head Boston lettuce 4 butterflied rainbow or red trout, about 8 Read More …
1 tablespoon Worcestershire sauce Juice from 1/2 lemon 3 egg yolks 1/2 teaspoon Coleman’s dry mustard 1/2 teaspoon black pepper Pinch red pepper flakes Pinch Old Bay seasoning Pinch salt 3 ounces mayonnaise 1-1/2 cups fresh bread crumbs 1/4 cup Read More …
Yield: 6 servings 1-1/2 kg Skate 2 tablespoons Wine vinegar 1 tablespoon Capers 2 tablespoons Parsley; chopped COURT BOUILLON 1 medium Carrot; sliced 1 medium Onion; sliced 12 Peppercorns; lightly crushed 1-1/4 litres Water 2 tablespoons White wine vinegar Salt Read More …
1/4 cup soy sauce 1 tablespoon ketchup 1/4 cup water 3 tablespoons honey 1 tablespoon brown sugar 2 tablespoons grated fresh ginger 1 tablespoon olive oil 1 teaspoon scallion, thinly sliced 1 teaspoon minced wet garlic 1 tablespoon cold unsalted Read More …
For fish lovers these pastes provide contrasting tastes and they may be served together to give a variety of flavours to sample. Potted trout and potted herring will keep for some time in a cold place, providing they are completely Read More …
1-1/2 lbs monkfish, filleted 1 cup butter, melted salt and pepper paprika lemon slices parsley sprigs Serving Size : 4 Arrange fish in shallow pan. Pour half of the melted butter over the filets. Sprinkle with salt, pepper, and paprika Read More …
Serves 6 or More 1 whole salmon, striped bass, sea bass, or grouper, weighing about 5 lbs, scaled if necessary, cleaned and trimmed Green Mayonnaise (see recipe) COURT BOUILLON 2 cups dry white wine about 3 quarts water 1 large Read More …
Whole fish, large and small, as well as fillets and steaks are excellent poached because the gentle cooking gives succulent results. Poached fish can be served hot or cold, with a wide variety of sauces. The poaching liquid may be Read More …
Succulent pickerel is widely regarded as one of Canada’s best fish. On the lakes of northern Saskatchewan, locals catch their own to pan-fry, but visitors make a point of stopping by Amy’s for this dish by chef James Smith. You Read More …
2 pounds cleaned smelt 3 cups water 1 teaspoon salt 1/4 teaspoon white pepper Cook fish in water, salt, pepper and bay leaves and onion in a covered pan for 12 minutes. Drain and measure fish stock. There should be Read More …
Recipe is spicy 10 pounds fish 1 ounce whole allspice 1 ounce mustard seed 2 ounces regular mixed pickling spice 1/2 pound onion, sliced 1/2 ounce bay leaves 1-1/2 quarts distilled (white) vinegar 2-1/2 pints water 1 ounce white pepper Read More …
1 lb. sea scallops 1 small onion, minced 2 tablespoons butter 1/2 cup dry white wine 1 cup heavy cream 1/2 teaspoon ground nutmeg 1/2 cup seasoned fresh breadcrumbs 1/2 cup grated Parmesan cheese Preheat oven to 400 degrees. Sauté Read More …
Serves 4 to 6 2-1/2 pounds fish fillets (halibut, cod, scrod, haddock, perch, arctic char) coarse salt cold water to cover, plus 1/3 cup or more cold water 2/3 cup unbleached all-purpose flour 2 large eggs, well beaten 1/4 teaspoon Read More …
1-1/2 cups water 3 chicken bouillon cubes 1 medium onion, sliced 2 teaspoons dried tarragon 2 teaspoons dried parsley 1 lb perch fillets, thawed if frozen 3/4 cup unsweetened apple juice 1 teaspoon pepper In a large non-stick skillet; combine Read More …
4 white fish fillets freshly ground black pepper 60g butter 1 tablespoon lemon juice 1 tablespoon chopped parsley 1 teaspoon chopped thyme Sprinkle fish with pepper. Combine butter, juice and herbs in a large shallow dish, cook on HIGH for Read More …
1 pound red-skinned potatoes, chopped 2 tuna steaks (about 24 ounces total) Salt to taste 4 teaspoons black peppercorns, crushed 3/4 cup dry red wine 1 tablespoon oyster sauce About 3/4 cup buttermilk 10 chives, snipped Freshly ground black pepper Read More …
For the boil 40 pounds live crawfish 1 cup salt 1/2 cup ground white pepper 1/2 cup ground red pepper 1/2 cup ground black pepper 5 pounds small white onions 12 ears corn, shucked 5 pounds small new potatoes Sprinkle Read More …
Serves 8 1 pound prepared conch meat, chopped 2 stalks celery 2 eggs, beaten 1 cup flour 4 cloves garlic 1 teaspoon baking powder 1 green pepper, seeded 1 teaspoon salt 1 white onion 1/4 cup milk 1 carrot 2 Read More …
2 ounces grill butter 3 shrimp 3 ounces Yvette Sauce 1 ounce chopped lobster 1-1/2 ounces mushrooms, sliced and cooked 1/4 ounce Spinach, chopped 1 fresh fish filet 6 ounces dirty rice Yvette Sauce 2 pounds unsalted butter 3 cups Read More …