Fish -
Fish is made up of protein, fat and water, and it also contains vitamins and minerals. The major difference between fish and meat is that fish have very little connective tissue, which means that they're naturally tender and cook fast on low heat. Fish can be cooked a certain way to keep it moist, and if it's not handled carefully, it will break apart when it's cooked.
Categories of fish -
Fish can be divided into three categories based on skeletal type :
Common Varieties of Fish -
Mackerel -
Mackerel typically have stripes that run vertically down their backs, and deeply forked tails.
http://www.barrygroupinc.com/images/Mackerel_photo.jpg http://en.wikipedia.org/wiki/Mackerel |
Catfish -
Catfish are named for their "barbels" because they resemble a cats' whiskers. They're a diverse group of ray-finned fish, and they range in size and behavior from the heaviest to the longest.
http://dadsprimalscream.files.wordpress.com/2013/10/catfish.jpg http://en.wikipedia.org/wiki/Catfish |
Tuna -
Tuna is a saltwater "finfish" with a unique circulatory and respiratory system. It allows them to keep a body temperature higher than the surrounding water. They're a sub grouping of the mackerel family. http://www.sustainablesushi.net/wp-content/uploads/2008/12/tuna-yellowfin.jpg http://en.wikipedia.org/wiki/Tuna |
Red Snapper -
Red snapper fish all have a sloped profile, medium to large scales, a spiny dorsal fin, and a laterally compressed body. Their color is a light read with a more intense pigment on the back. http://www.fishingfloridakeys.com/Images/fishing-seasons-photos/red_snapper.jpg http://en.wikipedia.org/wiki/Red_snapper_%28fish%29 |
Rainbow Trout -
The color of a rainbow fish will vary, depending on the subspecies, forms and habitat. Adult fish will have a broad reddish stripe from the gills to the tail.
http://www.bcfishinreport.com/wp-content/uploads/2012/03/RainbowTrout-04.jpg http://en.wikipedia.org/wiki/Rainbow_trout |
Mahi-Mahi -
The mahi-mahi is a surface dwelling ray-finned fish. They have compressed bodies and long dorsal fins, that almost extend to the whole length of their bodies. Their caudal fins are sharply concave, and they are golden on the sides, and bright blue or green on the sides and back. http://3.bp.blogspot.com/-PNWLZkACm_g/T15TG7w39EI/AAAAAAAAAJk/hRTgK4tptK0/s1600/07-Mahi-Mahi..jpg http://en.wikipedia.org/wiki/Mahi-mahi |
Pompano -
Pompano are marine fishes. They are deep bodied and typically silver, toothless, and have a forked tail and narrow base.
http://fishingdestinguide.com/sitebuilder/images/Florida_Pompano-1079x771.jpg http://en.wikipedia.org/wiki/Pompano |
Flounder -
Flounder are a flatfish with eyes on either side of their head. They use camouflage to hide from predators.
http://www.igfa.org/images/SpeciesID_Images/flounder_summer.png http://en.wikipedia.org/wiki/Flounder |
Tilapia -
Tilapia are fresh water fish that have deep and laterally compressed bodies. They have a complex set of muscles that allows the upper and lower bones to be used as a second set of jaws. http://aquafind.com/images/tilapia1.gif http://en.wikipedia.org/wiki/Tilapia |
Grouper -
Groupers have a stout body and a large mouth. They can be quite large and are not built for fast or long distance swimming.
http://www.speakupforblue.com/wordpress/wp-content/uploads/2011/08/Nassau-grouper-AGGRA-for-web.jpg http://en.wikipedia.org/wiki/Grouper |
Sea Bass -
The body of a sea bass has small scales. They have a large mouth and the tail is generally straight edged or rounded. http://dandlbistro.com/wp-content/uploads/2013/04/Black_Sea_Bass.jpg http://www.britannica.com/EBchecked/topic/530475/sea-bass |
Cod -
Cod have three rounded dorsal fins and two anal fins. They have a single whisker that hangs below the lower jaw, that is used as a sensory tool when searching for food. They are typically a grey-green or reddish-brown, with a white belly and a speckling on the back side of the fish. http://upload.wikimedia.org/wikipedia/commons/e/ee/Gadus_morhua_Cod-2b-Atlanterhavsparken-Norway.JPG http://www.brownfamilyseafood.com/education/cod-science |
Mackerel Recipe -
Ingredients:2 medium mackerel, filleted, skin on
5 garlic cloves, smashed
4 ounces butter
Salt
Pepper
1 or 2 limes
Directions: Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
In a small saucepan, melt the butter and add the smashed garlic.
Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
Squeeze 1/2 of a lime over each fillet and serve immediately.
http://www.foodnetwork.com/recipes/grilled-mackerel-with-toasted-garlic-butter-recipe/index.html
http://www.channel4.com/media/images/Channel4/4Food/features/2008/july/week_29/ethinic_bbq/malaysian_ikan_panggang_500325_01_A1.jpg
5 garlic cloves, smashed
4 ounces butter
Salt
Pepper
1 or 2 limes
Directions: Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
In a small saucepan, melt the butter and add the smashed garlic.
Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
Squeeze 1/2 of a lime over each fillet and serve immediately.
http://www.foodnetwork.com/recipes/grilled-mackerel-with-toasted-garlic-butter-recipe/index.html
http://www.channel4.com/media/images/Channel4/4Food/features/2008/july/week_29/ethinic_bbq/malaysian_ikan_panggang_500325_01_A1.jpg
Tuna Steak Recipe -
Ingredients:
-1/4 cup orange juice
-1/4 cup soy sauce
-2 tablespoons olive oil
-1 tablespoon lemon juice
-2 tablespoons chopped fresh parsley
-1 clove garlic, minced
-1/2 teaspoon chopped fresh oregano
-1/2 teaspoon ground black pepper
-4 (4 ounce) tuna steaks
Directions:
-1/4 cup orange juice
-1/4 cup soy sauce
-2 tablespoons olive oil
-1 tablespoon lemon juice
-2 tablespoons chopped fresh parsley
-1 clove garlic, minced
-1/2 teaspoon chopped fresh oregano
-1/2 teaspoon ground black pepper
-4 (4 ounce) tuna steaks
Directions:
- In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
- Preheat grill for high heat.
- Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
Pan Seared Red Snapper Recipe -
Ingredients:-2 (4 ounce) fillets red snapper
-1 tablespoon olive oil
-1 lemon, juiced
-2 tablespoons rice wine vinegar
-1 teaspoon Dijon mustard
-1 tablespoon honey
-1/4 cup chopped green onions
-1 teaspoon ground ginger
Directions:
http://allrecipes.com/recipe/pan-seared-red-snapper/
-1 tablespoon olive oil
-1 lemon, juiced
-2 tablespoons rice wine vinegar
-1 teaspoon Dijon mustard
-1 tablespoon honey
-1/4 cup chopped green onions
-1 teaspoon ground ginger
Directions:
- Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
- Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
http://allrecipes.com/recipe/pan-seared-red-snapper/
Lemon Garlic Tilapia Recipe -
Ingredients:
-4 tilapia fillets
-3 tablespoons fresh lemon juice
-1 tablespoon butter, melted
-1 clove garlic, finely chopped
-1 teaspoon dried parsley flakes
-pepper to taste
Directions:
http://allrecipes.com/recipe/lemon-garlic-tilapia/
-4 tilapia fillets
-3 tablespoons fresh lemon juice
-1 tablespoon butter, melted
-1 clove garlic, finely chopped
-1 teaspoon dried parsley flakes
-pepper to taste
Directions:
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
- Rinse tilapia fillets under cool water, and pat dry with paper towels.
- Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
- Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
http://allrecipes.com/recipe/lemon-garlic-tilapia/
Market forms of fish -
1 Fresh Fish
Most fresh fish are usually, in some way, processed before they're available for purchase. The heads and fins are often removed, and there are eight forms of fish that can be purchased:
1 Whole - Whole fish means it's the entire fish. It's internal organs are not removed and it has the shortest shelf life.
2 Drawn - Drawn fish are fish that have their gills and entrails removed. This form has the longest shelf life.
3 Dressed - Dressed fish are drawn fish that have their fins, scales, and sometimes heads removed.
4 Fillets - Fillets are the sides of fish, and are most common offered at restaurants. They can be cut with or without bones and skin. Round fish produce two fillets, and flat fish four.
5 Butterflied - A butterflied fish looks like an open book. It is dressed, and then cut in two so the sides lay open, but are attached by the skin.
6 Steaks - Steaks are cross-section cuts of dressed fish. When the cuts are from a large fish, they're boneless. The backbone and skin may still be attached.
7 Cubes - Cubes are leftover pieces from large fish. They're often used in stir fries, stews or kebabs.
8 Sticks - Sticks are small, leftover pieces of fish that are pressed together from fish sticks. They are breaded or battered and sold frozen.
1 Whole - Whole fish means it's the entire fish. It's internal organs are not removed and it has the shortest shelf life.
2 Drawn - Drawn fish are fish that have their gills and entrails removed. This form has the longest shelf life.
3 Dressed - Dressed fish are drawn fish that have their fins, scales, and sometimes heads removed.
4 Fillets - Fillets are the sides of fish, and are most common offered at restaurants. They can be cut with or without bones and skin. Round fish produce two fillets, and flat fish four.
5 Butterflied - A butterflied fish looks like an open book. It is dressed, and then cut in two so the sides lay open, but are attached by the skin.
6 Steaks - Steaks are cross-section cuts of dressed fish. When the cuts are from a large fish, they're boneless. The backbone and skin may still be attached.
7 Cubes - Cubes are leftover pieces from large fish. They're often used in stir fries, stews or kebabs.
8 Sticks - Sticks are small, leftover pieces of fish that are pressed together from fish sticks. They are breaded or battered and sold frozen.
2 Frozen Fish
Frozen fish is less likely to become contaminated than fresh fish.
When purchasing a frozen fish, is should not be thawed. Fish should not have freezer burn and should be kept well wrapped. They should have a thin layer of ice as a glaze, which should not have evaporated or melted. They should also not have a fishy smell.
Thawing & handling frozen fish : Never thaw at room temperature, always thaw in the refrigerator. Fish may be partially thawed then prepared and cooked. Partially thawed fish will handle more easily than completely thawed fish. Do not refreeze fish. Always check quality before preparing fish.
When purchasing a frozen fish, is should not be thawed. Fish should not have freezer burn and should be kept well wrapped. They should have a thin layer of ice as a glaze, which should not have evaporated or melted. They should also not have a fishy smell.
Thawing & handling frozen fish : Never thaw at room temperature, always thaw in the refrigerator. Fish may be partially thawed then prepared and cooked. Partially thawed fish will handle more easily than completely thawed fish. Do not refreeze fish. Always check quality before preparing fish.
3 Canned Fish
The main varieties of canned fish are tuna and salmon. Do not purchase cans that are dented or damaged. Store in a cool, dry place. When you open a can you must transfer any unused fish to a covered container. The fish will keep for two to three days.
Purchasing & Storing Fish -
Fresh fish - Fresh Fish spoils more quickly than fresh meat. Whole fish should be stored on ice, while fillet should be kept on ice in watertight containers.
The shelf life of fish decreases one day for every day that it's stored above 32 F.
Frozen fish - When buying frozen fish, look for ice inside the fish. This shows that the fish was partially thawed and then refrozen. Make sure that there are no signs of freezer burn. Frozen Fish can be kept safely frozen for up to six months, if stored at the proper temperature, 0 F. To prevent freezer burn, keep fish vacuum packed or tightly wrapped in plastic.
The shelf life of fish decreases one day for every day that it's stored above 32 F.
Frozen fish - When buying frozen fish, look for ice inside the fish. This shows that the fish was partially thawed and then refrozen. Make sure that there are no signs of freezer burn. Frozen Fish can be kept safely frozen for up to six months, if stored at the proper temperature, 0 F. To prevent freezer burn, keep fish vacuum packed or tightly wrapped in plastic.
Structure & Composition of Shellfish -
The major difference between fish and shellfish are that, unlike fish, shellfish have no bones. They have hard shells covering their bodies, and are found in both fresh water and salt water. Two types of shellfish are mollusks and crustaceans. Sometimes the shellfish are eaten whole, with or without the shell. Most shellfish are lean and composed primarily of water, vitamins, minerals, protein and fats.
Some shellfish need to be removed from the shell before cooking, others are cooked in the shell.
Some shellfish need to be removed from the shell before cooking, others are cooked in the shell.
Mollusks -
Mollusks have no internal skeletal structure. They have shells covering their soft bodies. Mollusks are classified in three major groups. The groups are divided based on the kind of shell the mollusk has.
Univalves have a single shell.
Bivalves have two shells that are hinged together.
Cephalopods, instead of an outer shell, have a thin, internal shell. They have tentacles, or false legs, attached to the head near the mouth.
Univalves have a single shell.
Bivalves have two shells that are hinged together.
Cephalopods, instead of an outer shell, have a thin, internal shell. They have tentacles, or false legs, attached to the head near the mouth.
Fish Recipes -
Surimi - Veggie Surimi Sushi
Ingredients:
Directions:
- 2 cups short-grain rice (sushi)
- 1/3 cup seasoned rice vinegar
- 11/2 tsps salt
- 6 nori (seaweed sheets)
- 12 slices avocado (14 inch slices peeled)
- 12 carrot (14 inch, strips)
- 12 seed (14 inch, peeled cucumber strips)
- 6 crab sticks (imitation, halved lengthwise)
Directions:
- Prepare rice according to package directions. Stir in vinegar and salt; cool.
- Cut off the top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 1 cup rice over nori with moist hands, leaving a 1-inch border on one long end of nori.
- Arrange 2 avocado slices, 2 carrot strips, 2 cucumber strips, and 2 crab halves along the top third of the rice-covered nori.
- Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice, avocado, carrot, cucumber, and crab sticks.
Eel - Fried Eel
Ingredients:1 (1-pound) eel
1 cup all-purpose flour, plus more for dredging
1 teaspoon seafood seasoning (recommended: Old Bay)
1 teaspoon Cajun seasoning
3 teaspoons salt
1 cup blended oil
1 teaspoon chopped garlic
1 teaspoon chopped onion
1 teaspoon freshly ground black pepper
1/2 cup white wine (recommended: Chablis)
2 teaspoons butter
Directions: Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.
http://www.foodnetwork.com/recipes/bobby-flay/fried-eel-recipe.html
1 cup all-purpose flour, plus more for dredging
1 teaspoon seafood seasoning (recommended: Old Bay)
1 teaspoon Cajun seasoning
3 teaspoons salt
1 cup blended oil
1 teaspoon chopped garlic
1 teaspoon chopped onion
1 teaspoon freshly ground black pepper
1/2 cup white wine (recommended: Chablis)
2 teaspoons butter
Directions: Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.
http://www.foodnetwork.com/recipes/bobby-flay/fried-eel-recipe.html
Oysters - Oyster Stew
Ingredients:
2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
1/2 cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers
Directions:
2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
1/2 cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers
Directions:
- Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
- Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
- Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
- Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
- Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.
Clams - Clam Soup with tomato & rice
Ingredients:
1/2 cup uncooked white rice
1 cup water
1/4 cup minced red onion
4 cloves garlic, minced
1/4 cup butter
1 (6.5 ounce) can minced clams
1/2 cup corn
2 teaspoons lemon juice
4 (8 ounce) cans tomato sauce
1 teaspoon chopped fresh basil
salt and pepper to taste
1 cup water
1 cup heavy cream
Directions:
1/2 cup uncooked white rice
1 cup water
1/4 cup minced red onion
4 cloves garlic, minced
1/4 cup butter
1 (6.5 ounce) can minced clams
1/2 cup corn
2 teaspoons lemon juice
4 (8 ounce) cans tomato sauce
1 teaspoon chopped fresh basil
salt and pepper to taste
1 cup water
1 cup heavy cream
Directions:
- In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.
Mussels - Grilled Mussels with curry butter
Ingredients:
3 tablespoons butter, softened
2 cloves garlic, pressed
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
2 pounds mussels, scrubbed and debearded
1 cup chopped red bell pepper
1/4 cup chopped fresh parsley
1 lime, thinly sliced
1 lime, cut into 4 wedges
Directions:
http://allrecipes.com/Recipe/Grilled-Mussels-with-Curry-Butter/Detail.aspx?evt19=1
3 tablespoons butter, softened
2 cloves garlic, pressed
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
2 pounds mussels, scrubbed and debearded
1 cup chopped red bell pepper
1/4 cup chopped fresh parsley
1 lime, thinly sliced
1 lime, cut into 4 wedges
Directions:
- Preheat an outdoor grill for high medium-heat and lightly oil grate.
- Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
- Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
- Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
- Transfer the mussels to small bowls and garnish each with a lime wedge to serve.
http://allrecipes.com/Recipe/Grilled-Mussels-with-Curry-Butter/Detail.aspx?evt19=1
Scallops - Seared Scallops
Ingredients:For the scallops:
Directions:
Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
http://www.finecooking.com/recipes/master-seared-scallops.aspx
- 1 lb. dry large sea scallops
- 1 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 Tbs. unsalted butter, cut into six pieces
- 2 Tbs. finely diced shallot (1 medium shallot)
- 1/4 cup dry white vermouth or dry white wine
- 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
- 1/4 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 to 3 lemon wedges for serving
Directions:
Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
http://www.finecooking.com/recipes/master-seared-scallops.aspx
Lobster - Lobster Bisque
Ingredients:
1/4 cup margarine
1 onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 bay leaf
1/2 teaspoon dried thyme
6 lobster tails
1 cup white wine
1 cup chopped tomatoes
6 cups chicken stock
1 cup heavy whipping cream
3 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
Directions:
1/4 cup margarine
1 onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 bay leaf
1/2 teaspoon dried thyme
6 lobster tails
1 cup white wine
1 cup chopped tomatoes
6 cups chicken stock
1 cup heavy whipping cream
3 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
Directions:
- Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster shells, and cook until they turn red.
- Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes.
- Remove the bay leaf. Remove the lobster shells; remove the meat from the shell, and set aside.
- Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to a boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper. Serve.
Shrimp - Grilled Shrimp Scampi
Ingredients:
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
Directions:
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
Directions:
- In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
- Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
- Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
Crabs - Steamed Lemon Grass Crab Legs
Ingredients:
2 tablespoons vegetable oil
3 cloves garlic clove, pressed
1 (1 inch) piece fresh ginger root, crushed
1 stalk lemon grass, crushed
2 tablespoons fish sauce
1 tablespoon oyster sauce
salt and pepper to taste
Directions:
2 tablespoons vegetable oil
3 cloves garlic clove, pressed
1 (1 inch) piece fresh ginger root, crushed
1 stalk lemon grass, crushed
2 tablespoons fish sauce
1 tablespoon oyster sauce
salt and pepper to taste
Directions:
- Heat the oil in a large pot over medium-high heat. Add the crushed garlic, ginger, and lemon grass; cook and stir until brown, about 5 minutes. Stir in the fish sauce, oyster sauce, salt and pepper until blended. Add crab legs, cover, and cook over medium heat, tossing occasionally, until heated through, about 15 minutes.
Craw Fish - craw fish chowder
Ingredients:
1/4 cup butter
1/2 bunch green onions, chopped
1/2 cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) canscondensed cream of potato soup
1 (10.75 ounce) cancondensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
1/2 teaspoon cayenne pepper
Directions:
1/4 cup butter
1/2 bunch green onions, chopped
1/2 cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) canscondensed cream of potato soup
1 (10.75 ounce) cancondensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
1/2 teaspoon cayenne pepper
Directions:
- Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
- In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
Cooking Fish & Shellfish -
Fish have little connective tissue, so a long cooking time is not needed to tenderize the flesh. When cooking fish, cook until the internal temperature is 145 F or above for 15 seconds. Fish is also usually low in fat and can dry out when overcooked. To prevent this, you can steam or poach the fish. Fish retain heat so it will continue to cook.
Shellfish can also easily be overcooked. It will cause the shellfish to dry up and shrink or become rubbery and tough. Clams or mussels cooked in a shell will open as they cook. Discard any shells that do not open because the meat will not be good to eat. To prevent dryness, moist cooking methods are often used.
Shellfish can also easily be overcooked. It will cause the shellfish to dry up and shrink or become rubbery and tough. Clams or mussels cooked in a shell will open as they cook. Discard any shells that do not open because the meat will not be good to eat. To prevent dryness, moist cooking methods are often used.
How to Fillet a Fish -
http://www.youtube.com/watch?v=al4hHFQF40Q