Showing posts with label fish recipes. Show all posts
Showing posts with label fish recipes. Show all posts

Thursday, November 6, 2014

Easy Seafood Recipes

Garlic Shrimp with Buttered and Herbs Fettuccine

Garlic Shrimp

You'll be asking yourself, "Why dear lord have I never done this before?!?!?! Garlic Shrimp with Buttered and Herbs Fettuccine is absolutely delicious!! Creamy and full of flavor this is why it's a great option for an Italian inspired meal. 


Ingredients

2 pounds cooked shrimp, peeled and deveined
1 cup olive oil
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon dried or fresh basil
1 teaspoon dried or fresh oregano
1 teaspoon minced garlic

Pasta

1 pound Fettuccine pasta, cooked 
3 Tablespoons butter
1 teaspoon dried or fresh basil
1/2 teaspoon minced garlic



Directions 

In a small mixing bowl, combine oil, celery salt, paprika, basil, oregano and garlic mix well.
Layer shrimp on the bottom of an ungreased 13x9 baking dish.
Pour mixture over shrimp. 
Broil 4 to 5 inches from heat source on low-heat four 5 to 10 minutes or until shrimp are bright pink and hot. 
Remove from heat.

Pasta
In a small skillet melt butter add basil and garlic cook for 2-3 minutes.
Remove from heat.
Drain pasta (do not rinse) and pour into a large bowl.
Pour butter mixture over the pasta, add shrimp and mix well.
Plate pasta and top with fresh parsley.
Serve with slices of  warm Italian garlic bread .



Wednesday, November 5, 2014

Delicious Lemon Pepper Cod


"Delicious Lemon Pepper Cod" with stir-fry vegetables is absolutely the best crock pot meal!! It is full of flavor, this is why it's a great option for an crock pot inspired meal. 


Ingredients

2 pound frozen cod, thawed or fresh cod
1 Tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 large yellow onion, sliced
1 teaspoon dried or freshly minced rosemary
1/2 teaspoon dried or freshly minced parsley
1/2 cups diced tomatoes
3 Tablespoons grated Parmesan cheese

Pasta or White Rice

1 pound fettuccine pasta or white rice, cooked 
3 Tablespoons butter
1 teaspoon dried or fresh basil
1/2 teaspoon minced garlic

Directions 

Line bottom of the crock pot with the sliced yellow onion.
In a bowl combine lemon juice, black pepper, sea salt, rosemary and parsley, mix well then rub on both sides of the cod.
Layer cod on top of the sliced onion.
Season with salt, lemon-pepper and rosemary.
Pour tomatoes over everything.
Cook on low heat for 2 to 3 hours or until fish flakes and vegetables are tender.
Pasta 
In a small skillet melt butter add basil and garlic cook for 2-3 minutes.
Remove from heat.
Drain pasta or rice (do not rinse pasta) and pour into a large bowl.
Pour butter mixture over the pasta and mix well.
Plating
Plate pasta or rice in center of the plate and top with cod.

Spoon sauce over cod.

Sprinkle with grated Parmesan cheese and top with fresh parsley.


Serve with slices of toasted Parmesan encrusted Italian garlic bread .




Monday, November 3, 2014

Best Pan-fried Salmon Patties


The "Best Pan-fried Salmon Patties" is a prefect blended of herbs that form a tasty and versatile little pan-fried patties. An excellent recipe for canned or fresh salmon patties.


Ingredients

1 (15 ounce) can of salmon, drain and save juice 
2 Tablespoons juice reserved
1 egg
teaspoon French's Yellow Mustard
1/2 teaspoon powder garlic
1 teaspoon Old Bay powder
1/3  cup yellow onion, minced
1/2  cup flour 1½  teaspoon baking powder
1 Tablespoons extra virgin olive oil
1/2 teaspoon Sea salt 
1/4 teaspoon freshly ground black pepper
1/2 cup crushed Ritz Crackers

Directions

In a medium mixing bowl, combine salmon, egg and onion until mixed thoroughly.
Then stir in flour.
In a small mixing bowl, combine baking powder, mustard, reserved juice, garlic powder, olive oil, salt and pepper; mix well and stir into salmon mixture. 
Now, stir in crushed crackers and form small patties.
In a large skillet, fry patties cooking oil for 3 to 5 minutes per side or until golden brown. 
Serve with our British Chunky Chips and Craisins-Walnut Slaw .


Saturday, November 1, 2014

Cajun Baked Fish


Cajun Baked Fish, spicy and simple, with no extras and it is PERFECT!


Ingredients
2 pounds fish, your choice
1/2 white cooking wine
1 (8 oz.) can diced tomatoes; drained
4 Tablespoons extra virgin olive oil
2 Tablespoons fresh basil; chopped
Our Cajun Seasoning

Directions
Pat dry the fish with a paper towel.
Rub both sides with oil and sprinkle with Cajun Seasoning.
Put fish in greased 2-quart casserole dish.
Sprinkle on top diced tomatoes.
Pour in white cooking wine.
Cover. 
Bake at 350 degrees F for 30 minutes, or just until fish flakes easily.

Sprinkle with fresh chopped basil.
Remove and serve.


Tuesday, October 28, 2014

Seafood Recipes


BBQ & Grilling Seafood Recipes





Egg Sauce for Fish


This Egg Sauce for Fish recipe is simple and delicious with lots of fish and seafood.


Ingredients

2 chopped hard boiled eggs
1 Tablespoon chopped parsley
1 teaspoon lemon juice or vinegar

Directions

After removing the white sauce from the heat;

Mix all the ingredients together well and chill for 1 to 2 hours.


Serve



Creamy Avocado Sauce



This "Creamy Avocado Sauce" recipe is awesome on a turkey, chicken or salmon burgers or Mexican foods seasoned with chilies-lime.


Ingredients


3 large ripe avocados, peeled and pitted
2 green onions, finely chopped
1/4  teaspoon coriander powder
1/4  teaspoon sea salt
1 tablespoon olive oil
2-3  tablespoons lime juice
1/4  teaspoon garlic powder
3 tablespoons plain Greek Yogurt or sour cream


Directions


Put water in a blender first. 

Add remaining ingredients and blend until smooth and creamy. 

Refrigerate until ready to serve.




White Cranberry-n-Pear Brine



The "Balsamic Pear Vinegar" mingles wonderfully with the white cranberry juice, herbs and honey. It’s a great refreshing change of pace for the holiday turkey. Can be used for chicken, pork, seafood and fish.


Ingredients

1/2 gallon of cold water
1 cup sea salt
4 cups Balsamic Pear Vinegar
2 (64 oz.) Ocean Spray White Cranberry Juice
2 sprigs fresh sage or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
4 cloves garlic, minced or 1 1/2 tablespoons dried
1 teaspoon black pepper
1 cup honey

Directions

In a large pot combine juices, sea salt, garlic, pepper, herbs and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Poultry Brines


Poultry brine's are used for any domestic, free range or organic fowls, such as turkeys, chickens, geese, or ducks that are raised for meat or eggs. Brine's are used to add moisture and flavor to the meat and leads to a the poultry being more flavorful and tender meal. These brine recipes great, simple, moist, and will turn any poultry into a delicious meal the whole family will love it! These brine's can also be used for pork, fish and seafood.







Jamaican Jerk Brine


This "Jamaican Jerk Brine" recipe makes a wonderfully delicious flavored, moist, and spicy turkey. It doesn't get any better than serving a delicious tropical cuisine to the friendly atmosphere of a holiday dinner with family and friends. Can also be used for pork, fish and seafood.


Ingredients

1/2 gallon of cold water
2 cup sea salt
4 cloves garlic, minced or 1 1/2 tablespoons dried
2 sprigs fresh parsley, minced or 1 1/2 tablespoons dried
2 sprigs fresh thyme, minced or 1 1/2 tablespoons dried
2 (32 oz.) Pacific Organic Bone Broth Turkey
1 small red onion, minced
1 1/2 tablespoons allspice
1/2 tablespoons cinnamon
1 1/2 tablespoons black pepper
1 1/2 tablespoons paprika
1/2 tablespoons dried cumin
1/2 tablespoons ground nutmeg
1 1/2 tablespoons paprika

1 tablespoons red pepper flakes

Directions

In a large pot combine broth, sea salt, herbs and spices over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.






Apple-n-Spice Brine


"Apple-n-Spice Brine" gives a hint of sweetness from the apple cider and the combination of herbs and spices results in a juicy, delicious, and very flavorful poultry. Can also be used for pork, fish and seafood.


Ingredients

1/2 gallon of cold water
2 cups sea salt
3 cups orange juice
1 gallon Johnny Appleseed Apple Cider
10 whole cloves
1 tablespoon ground nutmeg
1/2 cup light brown sugar

Directions

In a large pot combine apple cider, orange juice, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.





Savory Turkey Brine


 "Savory Turkey Brine" is a easy brine gets half its portion of its salt from Pacific Organic free range Chicken Broth, even though it is low in sodium. The combination for herbs and spices will give your turkey a rich organic flavor.
Can also be used for chicken pork, fish and seafood.


Ingredients

1/2 gallon of cold water
1/2 cup sea salt
2 (32 oz.) Pacific Organic free range Chicken Broth
2 sprigs fresh rosemary or 1 tablespoon dried
2 sprigs fresh sage or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
1/4 cup white sugar

Directions

In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.




Apple Ale Brine



This brine is sure to enhance the flavor of your poultry if you are planning on smoking it. This is a twist of the traditional beer brine for large amounts of fish, chicken, quail, or turkey.


Ingredients

1/2 gallon of cold water
1/2 cup sea salt
6 bottles Redds Apple Ale Beer
1/2 cup light brown sugar
1/4 cup pickling spice
1.2 teaspoon red pepper flakes

Directions

In a large pot combine beer, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Savory Beer Brine


This easy beer brine is more traditional and will enhance your poultry’s natural flavor. Whether it is smoked or baked in the oven the combination for herbs and spices will give your poultry a rich organic flavor sure to give the illusion of a campfire cooked poultry. 
Can also be used for pork, fish and seafood.


Ingredients

1/2 gallon of cold water
2 cups sea salt
6 bottles Beer
2 sprigs fresh rosemary or 1 tablespoon dried
2 sprigs fresh sage or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
4 coves fresh garlic, minced or 1 1/2 tablespoons dried


1/4 cup brown sugar

Directions

In a large pot combine beer, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.




Hawaiian Islanders Brine


You know when your guest are fighting for the last piece of turkey that you've made a memorable holiday turkey. The aroma is enticing and will have your guest believing that are in Hawaii waiting for a traditional Hawaiian Luau to begin.


Ingredients

1/2 gallon of cold water
1 cup sea salt
1 (42 oz.) Dole Pineapple Juice
6 cloves garlic, minced or 1 1/2 tablespoons dried
2 cup light soy sauce
1 cup rice vinegar
4 coves fresh ginger, minced or 1 1/2 tablespoons dried


1 cup brown (raw) cane sugar

Directions


In a large pot combine pineapple juice, soy sauce, sea salt, garlic, ginger, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Black Velvet Brine


"Black Velvet Brine" brings out a nice flavor, not overpowering, that makes the poultry extremely delicious. Shockingly, the spices are mild and enjoyable unlike JD.


Ingredients

1/2 gallon of cold water
1 cup sea salt
4 cups Black Velvet Whisky
2 (32 oz.) Pacific Organic Bone Broth Turkey or Chicken
6 cloves garlic, minced or 2 tablespoons dried
2 cup Worcestershire Sauce
3 tablespoons fresh ginger, minced or 1 3/4 tablespoons dried
1 cup brown sugar

Directions

In a large pot combine broth, whisky, Worcestershire, sea salt, garlic, ginger, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.