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Old November 21st, 2008, 07:19 AM   #61
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Default If u guys want

some real seafood,u need to come to new orleans for mardi gras.Any way my bowl of seafood gumbo is getting cold,lol.peace out
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Old November 21st, 2008, 12:52 PM   #62
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Quote:
Originally Posted by ronnied504 View Post
some real seafood,u need to come to new orleans for mardi gras.Any way my bowl of seafood gumbo is getting cold,lol.peace out
yummm lekker!

Baked flounder:

2 fillets wrapped in foil with butter, green & red peppers, green onions, mushrooms, a pinch of sea salt and black pepper. Bake for 12 minutes at 325
delicious.
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Old November 28th, 2008, 02:18 PM   #63
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STITCH I GOT'A LUV YA...YOU MAKE IT FOR ME TO HIT AND GO, WHEN NECESSARY. THANK YOU!

RASPBERRIED SALMON
4 six ounce Salmon Fillets, skinned & boned
1 3/4 tablespoons Fresh Dill, minced
1 cup Fresh Raspberries
1/2 cup Butter, melted
8 sheets of Phyllo Dough

Rub salmon with fresh dill. Sear salmon on a very hot grill just a few seconds on both sides, to give grilled diamond marks. Brush phyllo dough with 1/2 cup of melted butter on both sides. Place 2 sheets together for each piece of salmon. Place 1 salmon in center of each double sheet of phyllo dough. Top with 1/4 cup of fresh raspberries and gather up the corners of dough to cover the salmon and raspberries. Twist the pastry gently to seal with out splitting dough. Bake at 350 degrees for 30 minutes or until golden brown. Serve over hollandaise sauce.
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Old November 28th, 2008, 02:20 PM   #64
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BAKED SALMON

Ingredients:
1 lb Salmon (or substitute any other fish)
1/3 cup Mayonnaise
1/2 teaspoon Salt
1 Onion, sliced thin
1/2 cup Grated cheese ( your favorite)
1 Tomato, sliced thin
dash Paprika or black pepper


Place fish in oven-proof baking dish. Sprinkle with salt.
Spread with mayonnaise like you are frosting a cake. Best to create a seal to lock in moisture.
Top with onion, tomato & cheese. Add paprika or pepper.
Bake at 375 for 45 min. Add small amount of water to dish if necessary.
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Old November 28th, 2008, 02:22 PM   #65
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HALIBUT WITH VINAIGRETTE1 1/2 Pounds Halibut fish
1 cup Rice Wine Vinegar
1 1/3 cup Olive Oil
4 teaspoons Pureed Chipotle Peppers
4 tablespoons Honey
1 cup Mint Leaves
1/2 cup Chopped Cilantro
Salt and Pepper To Taste
Procedure. Combine all sauce ingredients till well mixed and pour over fish in pan before eating.
Do not burn sauce!
Prepare sauce first - Before fish is cooked!


Make sauce first and do not burn.
Have 1.5 pounds of halibut cut into equal portions and saute in pan with olive oil until fish is light and flaky. Lightly salt and pepper.
Combine with sauce and enjoy!
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Old November 28th, 2008, 02:23 PM   #66
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SHRIMP WITH MANGO SAUCE

Ingredients:
30 peeled large fresh shrimp (about 2 pounds)
2-3 teaspoons chili powder
1/2 teaspoon kosher salt
1/2 tablespoon olive oil
Curried Mango Sauce
Garnish: lime wedges



Peel shrimp, leaving tails intact. Devein shrimp.
Toss together shrimp, chili powder, salt and olive oil in a large bowl. Thread 5 shrimp onto each skewer, bending each shrimp to pass through skewer twice.
Grill over high heat 4-5 minutes or just until shrimp turn pin. Turn once. Serve warm with Curried Mango Sauce. Garnish with lime wedges. Yield: 6 servings.
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Old November 28th, 2008, 02:28 PM   #67
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Ciopinno "Salmon"
her writing is a bit condensed, but fear not the recipe is worth the time!~

1 Tbsp. Olive oil 2 cloves garlic 1 medium red onion 46 oz. clam juice 2 cans- 14.5 oz. garlic tomatoes .25 cup white wine 1 tsp. Dill 1 tsp. oregano 10 dashes Crystal (or other mild hot sauce) Ground pepper Homemade croutons Brown rice (pilaf, risotto, or others are fine, too) 1 pound salmon fillets .5 pound minced clams .5-pound salad shrimp 1 lemon
Heat the olive oil in a Dutch oven (large stew pot) over medium heat. Mince and sauté garlic and onion until opaque but not browned. Add clam juice, tomatoes, white wine, dill, oregano, Crystal, and ground pepper. Bring to a boil. Turn down and simmer about 30 minutes, stirring occasionally. Make rice and croutons. Set aside.
In the last 25 minutes before serving, cut salmon fillets into bite-sized chunks. Add to broth. In the last 15 minutes, add minced clams and shrimp. Cover pan and simmer until salmon is flaky but still moist and other seafood is warm but not tough. To serve, place rice in bottom of over-sized soup dish. Then place seafood on top. Ladle broth over all. Dot with croutons and lemon slices. Serve immediately.
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Old January 6th, 2009, 01:15 AM   #68
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SALMON WITH ROSEMARY & MUSTARD SAUCE

Ingredients for fish:

4 skinned and deboned salmon fillets (8 ounces each)
salt and pepper
Ingredients for sauce:
1 cup dry white wine
1 cup heavy cream
3 sprigs of rosemary
2 Tablespoons Dijon mustard
Chopped shallots
Fish: Grill the 4 fillets. Season with salt and pepper to taste.

Sauce: Reduce one cup of dry white wine. Add chopped shallots and three sprigs of rosemary. When reduced to 3 tablespoons, add heavy cream and further reduce to 1/2 cup. Whisk in Dijon mustard. Separate onto 4 plates. Serve grilled salmon over the sauce.
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Old January 6th, 2009, 01:31 AM   #69
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WALLEYES FRIED BEER BATTER AND MANGO SWEET AND SOUR DIPPING SAUCE
Ingredients

Flour for dredging walleye before battering
Six 8- to 10-ounce boneless, skinless walleye fillets, whole or cut into finger-sized strips
Oil for deep frying
Sweet and sour sauce:
1 cup sugar
2 teaspoons minced garlic
1-1/2 cup rice-wine vinegar
2 teaspoons chili paste with garlic
2 Tablespoons Asian fish sauce
2 Tablespoons cornstarch and 4 Tablespoons water mixed together
Garnish:
1/2 red pepper, finely diced (or a combination of colored sweet peppers)
4 green onions, green part only, finely sliced on the diagonal
1/2 mango, cut into 1/4-inch dice (other fruits such as fresh peaches, raspberries, wild blueberries, strawberries, or a combination of fruits may be substituted)
Beer batter:
2-1/2 cups flour
3 Tablespoons paprika
2 Tablespoons kosher salt
1 Tablespoon black pepper
Two to three 12-ounce cans of beer
Sweet and sour sauce: Combine sugar, garlic, rice-wine vinegar, chili paste, and fish sauce in a heavy-bottom saucepan over medium heat. Bring to a boil and simmer for 4 to 5 minutes until reduced and flavor is developed. Add cornstarch mixture and continue to cook until thickened. Put through sieve, prepare garnishes, and refrigerate until needed.

Beer batter: Whisk flour, paprika, salt, and pepper together until well combined. Whisk in beer to make a thin batter, not much thicker than buttermilk or heavy cream. Dredge walleye in flour and shake off excess. Dip into beer batter and deep fry in oil at 360 degrees until golden brown and crisp. Remove and drain. (Note: it is very important to hold the heat level during cooking. Using a heavy-weight frying pan will help keep the oil temperature from dropping after the fish is first put in the oil.)

Cover the bottom of 6 heated plates with 1/8 cup or more of the sauce mixed with 1 to 2 Tablespoons of the chopped mango. Sprinkle the red peppers and green onions over the sauce. Place the walleye on top and serve.

Serves: 6
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Old February 10th, 2009, 02:17 PM   #70
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easy
Baked Salmon & Shrimp

Ingredients:
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon dill weed
Dash cayenne pepper
1/2 pound medium uncooked shrimp, peeled and deveined
1-1/2 pounds salmon fillets
3 garlic cloves, minced
1 cup uncooked long grain rice
2 cups chicken broth
Directions:
In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp.
Pat salmon dry; place in a greased 13-in. x 9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.
Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture. Yield: 6 servings.
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Old March 7th, 2009, 12:04 AM   #71
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SPINACH AND ORANGE ROUGHY
1 package 10-oz. frozen chopped spinach 2 tablespoons dry bread crumbs 1/4 teaspoon ground nutmeg 1/8 teaspoon ground black pepper 8 ounces orange roughy fillets 2 tablespoons grated Parmesan cheese 1 lemon, sliced

Preheat oven to 350°F. Cook spinach according to package directions. Combine with bread crumbs, nutmeg and pepper. Place fish, skin-side down, in a well greased, 8-inch-square baking pan. Spread spinach mixture over fillets then sprinkle with Parmesan. Bake 20 to 25 minutes or until fish flakes easily. Serve with lemon slices.
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Old May 7th, 2009, 02:25 PM   #72
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SALMON WITH SHERRY SAUCE

Ingredients and Preparation:
1 pound 5 ounces
(600 gram) salmon fillet.

Marinade:
Place following ingredients in glass bowl.

Juice from 1 lemon
3 tablespoons water
1 tablespoon olive oil
1/8 teaspoon graded pepper root
2 tablespoons olive oil for brushing salmon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper.

Cut salmon fillet into equal size pieces to fit skewers.
Place salmon in glass container.
Pour marinade over fish.
Refrigerate for 2 hours.

Garnish:
1 avocado
4-6 lemon wedges
Cherry tomatoes
4-5 sprigs parsley

Sherry Sauce:
5 ounces (1.5 deciliter) dry sherry
1½ fish bouillon cube
1 cup heavy cream
1 tablespoon lemon juice

Preheat oven to 440°F. (225°C.)
Place fish onto 4 skewers.
Cover baking pan with aluminum foil - brush with oil.
Place skewers with fish on foil - sprinkle oil, lemon pepper and salt on fish.
Bake fish about 7 minutes in middle of oven.

Directions for Sherry Sauce:
Cook sherry with bouillon until it has reduced to 3½ tablespoons (1/2 dl).
Pour in cream and stir - cook on medium heat until it reaches cream-like consistency.
Add lemon juice to taste.

Serving Suggestion:
Place skewers on a bed of saffron rice.
Spoon sherry sauce on salmon.
Garnish with avocado slices, lemon wedges and cherry tomatoes on a bed of saffron rice. Delicious!
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Old May 7th, 2009, 02:27 PM   #73
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SALMON WITH LEMON SAUCE
SERVES 4




1-3/4 lbs. (800 gram) salmon fillet
1 teaspoon olive oil
Salt to taste
Freshly ground pepper


Directions for Salmon Fillets:

Rinse salmon in cold water, drain and pat dry with paper towel.
Cut salmon fillet into serving sizes.
Warm olive oil in a pan. Season fish with salt and pepper before placing pieces into pan.

Sauté lightly on each side over medium heat. Turn fish once, as over-handling may cause it to fall apart. Cover with lid.


Vegetables
1 pound savoy cabbage
2 carrots
1 leek
1 cube fish or chicken bouillon
1/4 cup water to dissolve bouillon cube
Salt to taste
Freshly ground pepper



Directions for Vegetables:
Wash and rinse vegetables. Cut into strips. Heat oil. Sauté carrots and leek first. Add savoy cabbage strips. Add a dash of bouillon liquid.Cover with lid for a few minutes. Season with salt and pepper.

Drain vegetables before serving.

Lemon Lemony Sauce:
1/2 stick butter (60 gram)
Juice from 1/2 lemon
Zest of 1 lemon
2/3 cup (1.5 deciliter) half and half or
heavy whipping cream
1 tablespoon chopped dill
1 tablespoon chopped parsley
Salt
Freshly ground white pepper
Retain 1/2 of the lemon zest and
Parsley for garnish.


Directions for Lemon Lemony Sauce:
Bring cream, butter and lemon juice to a slow boil while adding remainder of ingredients and stir.

Season with salt and freshly ground white pepper as needed.

Serving Suggestion:
Transfer vegetables onto the serving plate. Place salmon pieces on the vegetables.

Spoon lemon sauce over salmon. Garnish with lemon zest and freshly chopped parsley. Steamed redskins will go well with this meal.

I suggest redskins since they are lower in carbohydrates than white potatoes.
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Old September 20th, 2009, 02:58 PM   #74
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ORANGE SALMON (Glazed)
SERVES 4
3 Tbsp Cajun spice
1 tsp. brown sugar
1/4 tsp kosher salt
4 boneless,skinless salmon fillets (6 oz each)
2 tbsp. vegetabel oil
1/4 c Seville orange marmalade
1 tbsp. Lime juice

Serve with
Lime Wedges


Combine Cajun spice, sugar and salt in a small bowl. Rub over all surfaces of fillets. Saute fillets in oil in a large nonstick skillet over med-high heat for 3 -4 minutes. Turn and saute an additional 2-3 minutes.
Blend marmalade and lime juice swirl in pan until melted. Carefully turn fish to glaze on all sides. The salmon is done when it begins to flake when tested with a fork.
Serve with lime wedges.
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Old November 14th, 2009, 02:21 AM   #75
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L.A. BBQ SHRIMP
SERVES 4

2 LBS EXTRA LARGE SHRIMP
1/2 TSP SALT
1/2 TSP CAYENNE PEPPER
2 TBSP VEGETABLE OIL
6 TBSP UNSALTED BUTTER CUT INTO 6 PIECES
2 TSP ALL-PURPOSE FLOUR
1 TSP MINCED FRESH ROSEMARY
1/2 TSP DRIED OREGANO
3 GARLIC CLOVES, MINCED
3/4 C BOTTLED CLAM JUICE
1/2 C BEER
1 TBSP WORCESTERSHIRE SAUCE

1. Sear shrimp: Pat shrimp dry with paper towles and sprinkle with salt and cayenne. Heat 1 tbsp oil in large skillet over med high heat until just smoking. cook half of shrimp, without moving, until spotty brown on one side, about 1 minute: transfer to large plate. Repeat with remaining oil and shrimp.

Make sauce: Melt 1 tbsp butter in empty skillet ove med heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds. stir in in clam juice, beer, and Worcestershire, scraping up any browned, bits, and bring to boil Return shrimp and any accumulated juices to skillet. Reduce heat to medium low and simmer, covered, until shrimp are cooked through, about 2 minutes. Off heat, stir in remaining butter until incorporated. Serve
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Old April 9th, 2010, 02:05 PM   #76
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Sizzling shrimp
14 medium garlic cloves, peeled
1 pound large shrimp (31 to 40 per pound), peeled, deveined, and tails removed
8 tablespoons olive oil
1/2 teaspoon salt
1 bay leaf
1 (2-inch) piece mild dried chile, such as New Mexico, roughly broken, seeds included (see note)
11/2 teaspoons sherry vinegar
1 tablespoon chopped fresh parsley leaves
1. Mince 2 garlic cloves with a chef’s knife or garlic press. Toss the minced garlic with the shrimp, 2 tablespoons of the olive oil, and salt in a medium bowl. Let the shrimp marinate at room temperature for 30 minutes.
2. Meanwhile, using the flat side of a chef’s knife, smash 4 garlic cloves. Heat the smashed garlic with the remaining 6 table¬spoons olive oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4 to 7 minutes. Remove the pan from the heat and allow the oil to cool to room temperature. Using a slotted spoon, remove the smashed garlic from the skillet and discard.
3. Thinly slice the remaining 8 cloves garlic. Return the skil¬let to low heat and add the sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until the garlic is tender but not browned, 4 to 7 minutes. (If the garlic has not begun to sizzle after 3 minutes, increase the heat to medium-low.) Increase the heat to medium-low; add the shrimp with the marinade to the pan in a single layer. Cook the shrimp, undisturbed, until the oil starts to gently bubble, about 2 minutes. Using tongs, flip the shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase the heat to high and add the sherry vinegar and parsley. Cook, stirring con¬stantly, until the shrimp are cooked through and the oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.
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Old April 10th, 2010, 03:12 AM   #77
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Salmon
serves 4
To ensure even-sized pieces of fish, we prefer to buy a whole center-cut fillet and cut it into four pieces. If a skinless whole fillet is unavailable, follow the recipe as directed with a skin-on fillet, adding 3 to 4 minutes to the cooking time in step 2. Remove the skin after cooking. This recipe will yield salmon fillets cooked to medium. If you prefer rare salmon (translucent in the center), reduce the cooking time by 2 minutes, or cook until the salmon registers 110 degrees in the thickest part.
2 lemons
2 tablespoons chopped fresh parsley leaves,
stems reserved
2 tablespoons chopped fresh tarragon leaves,
stems reserved
2 small shallots, minced (about 4 tablespoons)
1/2 1/2
cup dry white wine
1/2 1/2
cup water
1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note)
2 tablespoons capers, rinsed and roughly chopped
1 tablespoon honey
2 tablespoons extra-virgin olive oil
S alt and ground black pepper
1. Cut the top and bottom off 1 lemon; cut the lemon into 8 to 10 1/4-inch-thick slices. Cut the remaining lemon into 8 wedges and set aside. Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet. Scatter the herb stems and 2 tablespoons of the minced shallots evenly over the lemon slices. Add the wine and water.
2. Place the salmon fillets in the skillet, skinned side down, on top of the lemon slices. Set the pan over high heat and bring the liquid to a simmer. Reduce the heat to low, cover, and cook until the sides are opaque but the center of the thickest part is still translucent (or until an instant-read thermometer inserted in the thickest part registers 125 degrees), 11 to 16 minutes. Remove the pan from the heat and, using a spatula, carefully transfer the salmon and lemon slices to a paper towel–lined plate. Tent loosely with foil.
3. Return the pan to high heat and simmer the cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Meanwhile, combine the remaining 2 tablespoons minced shallots, chopped herbs, capers, honey, and olive oil in a medium bowl. Strain the reduced cooking liquid through a fine-mesh strainer into the bowl with the herb-caper mixture, pressing on the solids to extract as much liquid as possible. Whisk to combine; season with salt and pepper to taste.
4. Season the salmon lightly with salt and pepper. Using a spatula, carefully lift and tilt the salmon fillets to remove the lemon slices. Place the salmon on a serving platter or individual plates and spoon the vinaigrette over the top. Serve, passing the reserved lemon wedges separately.
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