Seafood Recipes
Ever since I tried Janz chowder recipe with such good results, I have been jonsing for more good seafood recipes. I am sure this community has many favorite recipes for all the great fish we catch. In particular, I would like to try a fettucini Alfredo, creamy bisque, and fish tacos. Good stuff.
Posts: 262 | Registered: 21 September 2006Reply With QuoteReport This Post
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One thing....If you blow your diet it isn't my fault.

This one the wife made up and it's good grub.

Joyce's Awesome Crab Puff Pastry Shells Appetizer (serves 6)

One box Pepperidge Farm Puff Pastry Shells
Cooked crab, I probably used about 1/2 cup Dungeness
Approx 1 1/2 finely chopped shallots
2 cloves chopped garlic
4 Tbsp Butter
1 Tbsp Olive oil (optional)
8 oz fresh chopped mushrooms
~ 2 Tbsp white wine
~1/4 to 1/3 cup heavy cream/whipping cream
2 to 4 oz nice melting cheese (I used a nice buttery havarti)
Sprig of fresh thyme, take leaves off stem
one bay leaf
~ 1/4 c fresh grated parmesan cheese

Bake the pastry shells as directed on the box. Cut off the tops and pull out the middle as directed. Save this stuff, I topped each one with the top and left the middle stuff on the baking sheet to let it crisp up when putting them in the oven.

Melt the butter in a skillet. I had a very hot skillet, so I put a tbsp of olive oil in first and put the butter in the middle of the oil. This makes it so your butter does not immediately brown or burn.

Then add the mushrooms, garlic, and shallots. Cook and stir until the mushrooms are nice and tender. Add thyme and bay leaf. Pour in cream and parmesan cheese. Add the crab. Stir until nice and thickened with just a little sauce.

Spoon mixture into shells. Top with grated or sliced cheese. I just cut some little square slices (like about a one T pat of butter) and put them on top of the mixture in the shells.

Then top with the little pastry shell tops you removed earlier. (You could grate the cheese and add it in with the mixture and put inside the shells, I did not want to go to the trouble. Melting it on top worked great as the shells were very full.)

Bake in oven (I left it at the 400F that was used for baking the shells) just until the cheese is melted.
Remember...Not all fishermen are liars, but then not all liars are fishermen

Halabut panae

This recipe is good with Salmon, and outstanding with halibut or ling….Start off with 3x3x1in fillet pieces {thinner stuff may not work as well}.. a bit of olive oil in a large skillet and 2 to 3 cloves of garlic well smashed (garlic is to your taste, more or less is ok) heat oil and get garlic in for flavor. Use medium heat!

Place the fish in the skillet and pour in some champagne or white wine to almost cover ¾ of the fish, add a bit of finely chopped dill and a little salt and poach for a bit. (Here is where you may want to add other spices but not a lot so as to overpower the dish)

This poaching is for flavor, not to completely cook the fish when the fish is ¼ to 1/3 poached (this means you can still see raw edges) remove it from the skillet and gently coat with a mixture of sourdough breadcrumbs parmesan cheese and place in a baking dish.

If you over cook the fish it’s real hard to handle and coat. (This is sometimes where the cook's dinner plans can change) Anyway sprinkle a little more parmesan cheese and drizzle some sweet butter on each piece and toss into the oven at about 300.

Pour yourself a glass of the remaining champagne and toss a handful of the breadcrumbs and cheese into the skillet in the remaining sauce and render this down to a thick sauce to put over the fish, taste as you go and adjust for salt. You may not need much…the fish should be done about the time the tips of the bread crumbs are getting brown, don’t over cook as it dries out quick…err on the side of a little underdone to be safe.

Making Humboldt bay safe for bait one halibut at a time
Posts: 215 | Registered: 20 September 2006Reply With QuoteReport This Post
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Killer Ceviche Recipe I concocted from trial and error.

The recipe below is for ingrediants PER EACH 3 POUNDS of fish. I ususlly make about 3 lb at a time.

Fish to use: Any good ocean fish. I have used Yellow Tail, Albacore, White Fish, Calico, Vermillion, Sheepshead etc. . Usually end up mixing several types, as I make it from fish that has been in the freezer for 6 months or more and is approaching the end of its useful life. (Zip lock bag storage) Got a vacume packer from Wife for Xmas. Should extend freezer storage to two years.

1) Cut skinless filets into chunks about the size of your index finger tip from the nail base forward or smaller. Just use the PRIME parts, cut out all grisel and tough stringy parts. No bones. No dark red meat.

2)Put in non - metalic bowl and cover with 50-50 orange juice and lime juice. ( you can use lemon juce in place of lime juice)

3) Cover and refrigerate for 1 hr.

4) Drain juice off and re-cover fish with fresh orange and lemon/lime juice. 50-50

5) Mix in the following

1 large Clove of garlic , Crushed and
chopped fine
1 Teaspoon of salt
1 Teaspoon Soy Sauce

6) Cover and refrigerate for 48 hours. Stir 1-2
times a day.

7) After the 48 hours drain all the liquid off and mix in the following:

8) Chop 1 Med onion, 1 med Tomato, 1/2 fresh raw
Jalapeno (take out seeds & rine) chop fine.
Chopped Cilantro to taste 1-2 Tbl-spoons

9) 1/2 cup Ketchup (secret ingrediant)

Serve on crisp torilla (the 4-5inch dia. ones) or any crisp chip of choice.

Side dish to serve with Ceviche: Beer, Ice Cold.

You can always use this as a base for Fish Tacos.

Main points that are important. Non-Metallic bowl, 48 hr in frig, adding vegies AFTER the 48 hour soak. Ketchup.


This message has been edited. Last edited by: Walt,
Posts: 346 | Registered: 18 September 2006Reply With QuoteReport This Post
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Wow JanZ, that Halibut dish sounds amazing. Thanks for the Ceviche recipe Walt, I have always wanted to try it.
Posts: 262 | Registered: 21 September 2006Reply With QuoteReport This Post
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Hey Trapt and anyone else who considered the Ceviche Recipe. Made an error in the original post. The ingrediants are for each 3 pounds of fish NOT for each ONE POUND that I had originally posted.

Sorry bou't that.

Posts: 346 | Registered: 18 September 2006Reply With QuoteReport This Post
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Did you know you can not cute and paste here. I've tried to copy this a couple of times and the only thing that shows up is NON-Metalic and the underlines from misspelled words.

Get Bent
Posts: 77 | Registered: 19 October 2006Reply With QuoteReport This Post
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Posts: 410 | Registered: 22 September 2006Reply With QuoteReport This Post
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Joyce's Awesome Crab Puff Pastry Shells Appetizer (serves 6)

How ya and the misses doing Jan?
I'm gonna try this recipe out looks killer.

Here's one for everyone, it's a must.
Salmon Vegetable Chowder
2 tsp olive oil
1 cup onion, chopped
1 cup celery, chopped
1/3 cup red bell pepper, chopped
1/2 cup carrots, chopped
3 cups red potatoes, peeled and
1 cup frozen whole-kernel corn
4 chicken bouillon cubes
4 cups boiling water
1/2 tsp salt
1/2 tsp dill
1/4 tsp marjoram
1/8 tsp white pepper
1 lb fresh, skinless salmon fillets
2 tbsp cornstarch
2 cups 1% fat milk
Using a large saucepan over medium-high heat, add olive oil, onion, celery,
and red bell peppers. Cook 2 to 3 minutes until vegetables are tender. Add
carrots, potatoes, corn, bouillon cubes, boiling water, salt, dill, marjoram, and
white pepper. Cook covered over medium-low heat, about 10 minutes or until
potatoes are tender. Meanwhile, rinse salmon fillets. In a large saucepan,
bring to a boil an adequate amount of water to cover salmon for poaching.
Add salmon. When the water begins to boil again, reduce heat. Simmer
covered for 6 to 8 minutes or until salmon flakes easily. Remove from pan;
discard poaching water. Flake salmon into small pieces. Set aside. Stir together
cornstarch with milk and add to cooked potato mixture. Cook and stir over
medium heat until thickened, about 3 to 4 minutes. Stir in poached salmon.
Heat chowder thoroughly. Makes 4 servings of 2 1/2 cups each.
Posts: 12 | Registered: 18 January 2007Reply With QuoteReport This Post
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