Fresh tuna is best in this dish. When grilling, look for firm tuna that will hold together when turned, or use a fish grilling basket. 1/4 cup olive oil 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 cup lemon juice Read More …
Spicy Grilled Tuna
Category: Seafood
Spicy Oven Fried Catfish
2 lb. catfish fillets 3/4 c. water juice of 1 lemon 1-3 tablespoon Tabasco sauce, to taste 1 c. cornmeal 1/4 c. flour 1/2 teaspoon salt 1/4. teaspoon pepper 3 tablespoon vegetable oil Marinate catfish in mixture of water combined Read More …
Spicy Scallops in Red Sauce
Serving Size : 2 3 tablespoons all-purpose flour 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/8 teaspoon salt 1/2 pound sea scallops 2 teaspoons olive oil 1 clove garlic, minced 1 teaspoon cornstarch 1/2 teaspoon sugar 1/2 teaspoon dried oregano Read More …
Spicy Stuffed Soft Shell Crabs
6 jumbo soft shell crabs 1 pound backfin lump crab meat 12 Ritz crackers (finely crushed) 1-1/2 tablespoons Old Bay Seafood Seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon mustard 2 tablespoons mayonnaise 2 egg whites (lightly beaten) flour Read More …
Squid Mediterranean
2 lb Cleaned, whole Squid (body-and tentacles) 1 tablespoon Olive Oil 3/4 cup Finely chopped red onion 2 Clove garlic, minced 2 can (16 ounce each) Italian-style Tomatoes, drained and chopped 3 tablespoon Sliced Black Olives 1 tablespoon Capers 1/2 Read More …
Seared Tuna with Japanese Noodles
8 oz udon noodles 2 TBSP vegetable oil 6 shiitake mushrooms, slivered 1 TBSP grated ginger 1 TBSP mirin or sherry 1 teaspoon sesame oil 2 TBSP soy sauce 1 TBSP rice vinegar 3 green onions, slivered 4 inch thick Read More …
Steamed Clams and Sausages – Almeijoas Na Cataplana
Yield: 2 Servings 1-1/2 tablespoon olive oil 1 large Onion, halved then thinly Sliced 1 Garlic clove, crushed then Minced 2 oz Prosciutto, cut in 1/4″ dice 1/2 Yellow, red or green bell Pepper, seeded, cut in 1/4″ Dice 3 Read More …
Semolina’s Restaurant Spicy Thai Crawfish
Thai Curry Sauce 2 tablespoons butter 3 tablespoons all-purpose flour 1 cup chicken stock 1/4 cup coconut milk 1/2 teaspoon salt 3 tablespoons sriracha sauce 1 teaspoon tamarind paste 3 tablespoons brown sugar 2 tablespoons white vinegar 1 tablespoon fish Read More …
Stewed Conch
6 conch, about 4 ounces each 1 small onion, peeled and chopped 3 tablespoon vegetable oil 2 tablespoon flour 2 cups water 1 pound white potatoes, peeled and sliced With a heavy mallet, pound the conch for about 10-15 minutes Read More …
Ship’s Cabin Restaurant Crab a la Tidewater
Source: Ship’s Cabin Restaurant – Norfolk, Virginia 2 tablespoons margarine 4 scallions, chopped 1 pound crabmeat 1 cup white wine 1/2 cup mayonnaise 2 tablespoons all-purpose flour 1 (4 ounce) can mushrooms or 12 fresh mushrooms, chopped 1/4 cup milk Read More …
Steamers Genuine Seafood Restaurant Miso Seared Chilean Seabass
Source: Steamers Genuine Seafood – Phoenix, Arizona 4 (8 ounce) pieces Chilean sea bass 7 ounces Mirin cooking sake 4 ounces red miso paste 3 ounces rice wine vinegar 1 ounce soy sauce 1 tablespoon sesame oil 1 ounce pickled Read More …
Shrimp and Bay Scallop Risotto with Mushrooms
1/2 oz Dried porcini or Other dried mushrooms 2/3 c boiling water 4 c Low-sodium chicken broth or Homemade stock 2 c Bottled clam juice 1 tablespoon Olive oil 1 tablespoon Butter 1 Onion; chopped 4 Cloves garlic; minced 1-1/4 Read More …
Simple Sauté of Thick Fish
8 ozs. halibut steak or other thick fish, salmon steak, swordfish, monkfish. 1 teaspoon unsalted butter 1 teaspoon extra virgin olive oil 1/2 clove garlic, minced lemon juice In a sauté pan, cook equal parts of butter and oil over Read More …
Skate
A member of the same family as sharks, skate have no bones their skeleton is comprised of cartilage. The pectoral fins, the wing-like sections that protrude on each side of the body, are the only edible portion of skate. The Read More …
Skate Wings with Nut Butter
4 small skate wings, rinsed and patted dry 1 tablespoon oil 50g butter 1/4 cup hazelnuts, roughly chopped and lightly toasted 1 tablespoon finely chopped parsley 1 tablespoon lemon juice salt and pepper to taste Heat one tablespoon of oil Read More …
Sea Bass in Casserole with Chanterelles
4 x 2 ounce pieces Sea Bass 1 tablespoon butter 1 tablespoon olive oil 1 tablespoon dry white wine 1 cup chicken stock 1 cup fresh chanterelles Place Sea Bass, butter, oil white wine, stock and chanterelles in a large Read More …
Sea Bass with Caviar Sauce
2 sea bass fillets, skinned 1/3 cup fish stock or water 1/4 cup dry white wine For the sauce: 1 cup heavy cream 4 ounces unsalted butter, diced 1/2 lemon juice salt and pepper 1/2 ounce Sevruga caviar Parsley, finely Read More …
Sea Bass with Spicy Tomato Sauce Picadillo Style
Picadillo sauce is a classic of Latin cuisine that is often used as a stuffing or simply served over rice with black beans. In this recipe, we bake sea bass in the sauce, yielding complex flavors with little effort. Any Read More …
Sea Cucumbers with Carrot – Northeast China Style
Yield: 4 Servings 1 lb (500g) fresh or Reconstituted sea cucumbers 1 tablespoon Soy sauce 1 Carrot 4 fluid ounces (120 ml) high stock 5 fluid ounces (500 ml) melted lard or Vegetable oil 1/2 teaspoon Sugar 1/2 teaspoon Scallions, Read More …
Seafood Delight
Yield: 1 Servings 150 g Sea cucumbers (water Expanded) 5 g Abalone 100 g Fish maw (water expanded) 50 g Shark fins (water expanded) 100 g Mandarin fish meat Dong mushrooms (water Expanded) Koumo mushrooms Fresh shrimps 50 g Tendons Read More …
Scallops in Champagne Sauce
2 lbs (900 g) scallops 2 cups Champagne (Brut, or Extra Dry) or dry white wine 2 tablespoon (30 ml) shallots, finely chopped 4 tablespoon (60 ml) low-fat or non-fat sour cream 2 tablespoon (30 ml) flour Salt and freshly Read More …
Seared Sashimi Tuna
Makes 4 appetizer servings For the tuna 1 teaspoon kosher salt 1 teaspoon crushed cumin seed 1 teaspoon crushed fennel seed 1/4 teaspoon red-chili flakes 1 teaspoon coarsely ground or cracked black pepper 1/2-pound chunk of sashimi-quality tuna, cut into Read More …
Scallops in Fresh Tomato Sauce
2 teaspoon extra virgin olive oil 3/4 cup finely chopped red onion 3 teaspoon minced garlic 1 small green pepper diced 1 small red pepper diced 1 cup sliced portabella mushrooms 1/2 cup white zinfendel wine 1/4 cup spring water Read More …
Seamark Seafood Restaurant Chef Bubba’s Deviled Crabs
Source: by Chef Bubba – Seamark Seafood, Kitty Hawk, N.C 1 pound regular or backfin crabmeat, remove shells 2 tablespoons minced onions 2 tablespoons minced celery 1 tablespoon minced green pepper 3 tablespoons chopped fresh parsley 1 tablespoon Old Bay Read More …
Scallops in Orange Sauce
Yield: 6 servings 1 c Lawry’s Citrus Grill Marinade with Orange Juice; divided 1-1/2 lb scallops 1/4 c all-purpose flour 1/2 teaspoon Lawry’s Garlic Salt; divided 1/2 teaspoon Lawry’s Seasoned Pepper 2 tablespoon butter 1/4 c half and half 2 Read More …
Seamark Seafood Restaurant Chef Bubba’s Steamer Pot
Source: by Chef Bubba – Seamark Seafood, Kitty Hawk, N.C 1 to 1-1/2 pounds smoked sausage, sliced 8 small new potatoes, quartered 4 ears of corn, shucked 8 small pearl onions 24 little neck clams 8 crabs, can be snow, Read More …
Scallops Newport
Serving Size : 2 4 ounces sea scallops 4 ounces mushrooms 2 ounces fresh spinach 2 ounces smoked salmon 2 fluid ounces beurre blanc, see recipe NOTE: See the recipe for “Beurre Blanc (White Butter Sauce)” below. Sauté scallops. When Read More …
Seafood, Tomato and Feta Bake
Serving Size : 4 1 cup onion, chopped 1/2 cup water 2 cups tomato, chopped 2 scallion, chopped 1 cup cooked rice 4 ounces cod fillet, cubed or other lean white fish fillets 5 ounces feta cheese, crumbled 8 ounces Read More …
Scallops on a Bed of Red Onions
1-1/2 pounds red onions 1 tablespoon olive oil 1/3 cup water 2 teaspoons sugar 2 teaspoons lemon juice freshly ground black pepper, to taste 1 lb. bay or calico scallops 1 clove garlic, chopped, or 1/2 teaspoon minced garlic in Read More …
Scallop Pear Fettuccine
1/2 pound lemon-pepper pasta, cooked 6 cloves garlic, sliced 4 tablespoons unsalted butter 1 tablespoon sesame oil 1 pound sea scallops, halved 1/2 cup dry white wine 1 tablespoon lemon juice 1 whole pear, cored and sliced 1/4 cup heavy Read More …
Scallops with Fresh Pineapple
Yield: 4 servings 1 teaspoon Dark sesame oil 1 lb Fresh sea scallops 2 teaspoons Low-sodium soy sauce 1/8 teaspoon Crushed red pepper 1 clove Garlic, minced 1 cup Cubed fresh pineapple 1/3 cup Chopped fresh basil leaves 1 teaspoon Read More …
Scallops with Fresh Sweet Basil
2 lb fresh Ocean Scallops 2 tablespoon Extra Virgin Oil 5 Garlic cloves (chopped) 3 Kaffir lime leaves 1/2 c Straw mushrooms 1/4 c shredded bamboo shoots 5 tablespoon oyster sauce 3 tbs merlot wine 3 red chillies sliced seeds Read More …
Scallops with Gin
4 tablespoon butter 1 tablespoon olive oil 3/4 C flour 1 lb scallops 1 teaspoon fresh tarragon, chopped fine 3/4 C gin 1 C cream 1 tablespoon fresh Italian parsley, chopped juice of 1/2 lemon salt and pepper to taste Read More …
Seared Autumn Spice Scallops
1 cup fresh cranberries 1 cup water 1/4 to 1/3 cup honey (depending on the sweetness you prefer) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon coarse salt Read More …
Sea Bass Crudo with Fennel and Ligurian Olives
Chef Tony Liu of August – New York, NY Yield: 4 Servings 8 ounces sea bass, skinned and sliced thinly 2 ounces fennel bulb, shaved on a mandoline 1 ounce shallots, finely diced 1/2 ounce flat parsley, chopped 1 ounce Read More …
Sautéed Soft Shell Crab
4 soft shell crabs, preferably of prime size (4.5″-5″) 1/2 cup pancake mix 4 tablespoons vegetable oil Dredge each crab thoroughly in the pancake mix. Heat the vegetable oil in a skillet until a droplet of water spatters upon contact Read More …
Red Snapper Au Gratin
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 …
Sautéed Sturgeon with Vermouth Dill Sauce
Serving Size : 6 2 lb Sturgeon, slice in thin Filets 1 cup Dry vermouth 1 cup Fish stock 1 tablespoon Fresh dill 2 tablespoons Shallots, chopped 8 tablespoons Unsalted butter 1/4 cup Heavy whipping cream STEP ONE: The Vermouth Read More …
Red Snapper Veracruzana
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 …
Scallops a Louie
1 pound scallops 1/2 cup butter very finely chopped garlic fresh breadcrumbs 1 pound scallops (If using the large ones, cut them in half). Clean and rinse well and simmer in small amount of water until about half cooked. Drain Read More …
Rialto Cafe Fruit de Mars Napoleon
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 …
Scallops and Les Eschallots
1 medium chopped onion 4 chopped shallots 1/2 stick butter 20 cleaned raw scallops 1/2 cup dry white wine 1/2 cup bread crumbs 1/2 teasp. celery leaves 1/4 bay leaf 1/4 teasp. thyme 1/4 teasp. marjoram 2 Tablesp. parsley 1 Read More …
Ribbon Oyster Scallop
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 …
Scallops and Smoked Salmon with Lemon and Sour Caper Cream Sauce
1/2 lb large sea scallops 1/2 lb smoked salmon slices 1 cup sour Cream 1 ounce White Wine Juice of 2 Lemons 1 tablespoon Capers 1/2 teaspoon Chopped Garlic 1/2 teaspoon Chopped Parsley 1 ounce Olive Oil White Pepper (to Read More …
Ring of Crab
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 …
Roasted Calamari
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 …
Roasted Halibut with White Bean Crust and Pancetta
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 …
Roast Monkfish Nicoise
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 …
Ruth’s Chris Steakhouse Crab Cakes
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 …
Sa-mak koufta (Fish Cakes)
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 …