Seafood Recipe's

Subject: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:13 pm

No Fail Fish Cakes

2 cans (6 oz each) light tuna in water, drained, flaked

1 pkg (6 oz) stove top stuffing mix for chicken

1 cup shredded mild cheddar cheese

½ cup shredded carrots

1/3 cup Real Mayonnaise

2 tbsp sweet pickle relish

¾ cup water

Mix the tuna, stuffing mix, cheese, carrots, dressing, relish and water in a bowl

Cover the bowl and refrigerate it for 10 min

Heat a large nonstick skillet sprayed with cooking spray on medium heat.

Scoop tuna mixture, using about 1/3 cup f or each cake, into skillet in batches

Try using an ice cream scoop to make evenly portioned cakes

Gently flatten cakes with a spatula

Cook 3 min on each side or until they’re golden brown on both sides, turning cakes over carefully

Makes 6 servings

2 tuna cakes each

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:13 pm

Baked Scallops With Cream

2 cups sliced zucchini

3/4 cup thin carrot strips, cut 1 inch long

2 tbsp margarine

1/4 cup flour

2/3 cup whipping cream

1 lb (2 cups) scallops, rinsed, drained on paper towels

2 tbsp grated parmesan cheese

1/4 tsp salt

1/4 tsp white pepper

2 tbsp dry white wine

4 oz can refrigerated crescent dinner rolls

1 egg white, beaten

3 tbsp grated parmesan cheese

Heat oven to 375F

In large skillet, sauté zucchini and carrots in margarine, until crisp-tender, about 3 to 4 minutes

Sprinkle flour over vegetables, toss lightly to coat and cook 1 minute over medium heat

Add whipping cream cook 1 minute

Stirring constantly,

Mixture will be thick

Add scallops 2 tbsp parmesan cheese, salt and pepper

Cook over medium heat until mixture comes to a boil

Remove from heat, stir in wine

Spoon hot mixture into ungreased 9 inch quiche or pie pan

Remove dough from can in rolled section

Do not unroll

Cut roll into 6 slices

Cut each slice in half

Arrange around outside edge of pan

Brush with beaten egg white

Sprinkle with 3 tbsp parmesan cheese

Bake at 375F for 20 to 30 minutes or until crescents are deep golden brown and mixture is bubbly

Let stand 5 minutes before serving

Garnish as desired

4 to 6 servings

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:14 pm

Cheesy Tuna n Rice Muffinlettes

2 cups cooked rice

1 cup shredded Cheddar cheese

1 (6-1/2oz_ can tuna, drained and flaked

¾ cup black olives, sliced into thirds

1 tbsp Instant Chopped Onion

1 tbsp Parsley Flakes

1 tsp seasoned salt

2 eggs, beaten

2 tbsp milk

Vegetable spray

Combine rice, cheese, tuna, olives, onion, and parsley and season all.

Stir in eggs and milk, mixing thoroughly.

Spray six muffin cups with Pam

Divide rice mixture evenly among cups

Bake in 375 oven 15 minutes or until lightly browned

Loosen with spatula and arrange on serving plate

Serve with tangy butter sauce

Tangy Butter Sauce

Combine ¼ cup melted butter or margarine

1 tbsp lemon juice

½ tsp season all salt

And ½ tsp parsley flakesSpoon over muffinlettes

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:14 pm

Fish Soufflé

1 cup cooked fish (Halibut, cod)

1 tbsp butter

1 tbsp flour

1 cup milk

2 eggs, separated

1 tsp salt

1 tsp chopped onion

1 tsp green pepper chopped

1/4 tsp paprika

Pinch of

Tarragon

Marjoram

Nutmeg

Put butter in saucepan

Blend in flour and milk

Cook until smooth

Add beaten egg yolks

Seasonings onion, peppers

Add fish flaked

Bake 400F for 20 minutes

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:14 pm

Herring and Potato Casserole

3 cups pkg sliced potatoes

5 tbsp butter or margarine

1-1/4 cups coarsely chopped onion

1 jar (12oz) herring tidbits in wine sauce, drained

Pepper

3/4 cup light cream

1/2 cup bread cubes cut 1/4inch thick

Cook potatoes as pkg label directs, omitting salt

Drain well

Meanwhile, preheat oven to 350F lightly grease a 1-1/2 quart casserole

In 2 tbsp hot butter in small skillet sauté onion until golden about 5 minutes

In prepared casserole, layer one third potatoes, half of herring, and half of onion

Sprinkle lightly with pepper, dot with 1 tbsp butter

Repeat, and then top with remaining potatoes

Then pour on cream

Melt remaining 1 tbsp butter, toss with bread cubes

Sprinkle bread cubes over potatoes

Bake, uncovered, 20 minutes, or until heated throughMakes 4 servings

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:14 pm

Mixed Seafood Au Gratin

1 lb cooked shrimp

1 cooked lobster

1 cooked crab

20 sautéed scallops

Sauce

1 tbsp finely chopped shallots

1/3 cup fish bouillon

1/2 cup dry white wine

1/2 cup whipping cream

2 tbsp butter or margarine

Dash salt and pepper

4 tbsp grated parmesan cheese

Peel shrimp

Place lobster and crab on a sturdy carving board

Cut lobster and crab in half lengthwise

Crack claws and remove all meat

Quickly sauté scallops in a little butter

In a saucepan, Mix shallots and fish bouillon

Cook over medium high heat until reduced by half

Add wine and cream

Continue cooking until liquid is reduced by half and is thick and creamy

Add butter and season to taste with salt and pepper

Distribute scallops, shrimp, lobster and crabmeat among 4 individual serving dishes or shells

Cover with sauce

Sprinkle with grated cheese

Bake at 450F for 6 to 7 minutes or broil for about 5 minutes until seafood is hot and lightly browned on top Serve

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:15 pm

No Fail Baked Seafood Lasagna

3 tbsp butter

3 tbsp flour

3 cups milk

1/2 cup grated parmesan cheese

1 pkg (10 oz) frozen chopped spinach, thawed, drained

1 cup cottage cheese

1 cup shredded low moisture part-skim mozzarella cheese, divided

1/8 tsp ground nutmeg

9 lasagna noodles, cooked and drained

1/2 lb fresh or thawed frozen, cleaned medium shrimp (31 to 35 counts) cooked

2 cans (6oz each) crabmeat, drained, flaked

Preheat oven to 350

Melt butter in large saucepan on medium heat

Add flour stir with wire whisk until well blended

Gradually add milk, mixing well after each addition

Bring to boil on medium heat, stirring constantly

Reduce heat to low, simmer 3 to 5 minutes or until thickened, stirring constantly

Remove from heat, Stir in Parmesan cheese, set aside

Combine spinach, cottage cheese

2/3 cup of the mozzarella cheese and the nutmeg

Spread 1/4 of the Parmesan cheese sauce onto bottom of 13x9 inch baking pan

Cover with 3 of the lasagna noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture, top with 1/4 of the Parmesan cheese sauce.

Repeat layers, starting with the noodles

Top with remaining 3 lasagna noodles, remaining parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese,

Cover with foil

Bake 25 minutes. uncover, bake an additional 20 minutes

or until lasagna is heated through

Let stand 10 min. before cutting into 12 pieces to serve

Makes 12 servings

You can substitute ricotta cheese for the cottage cheese

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:15 pm

Seared Scallops with Citrus Ginger Sauce

2 tsp roasted sesame oil, divided

4 - 1 inch diagonally cut green onions

1 tsp peanut oil

1-1/2 lbs medium sea scallops

1/4 tsp salt, divided

1/4 cup fresh orange juice

1/4 cup mirin (sweet rice wine)

2 tbsp lemon juice

2 tbsp low sodium soy sauce

1/4 tsp grated fresh ginger

1/4 tsp crushed red pepper

1 tsp water

1/2 tsp cornstarch

Heat 1 tsp sesame oil in a large cast-iron or heavy skillet over high heat. Add onions, sauté 1 minute or until wilted

Remove from pan set aside

Add remaining 1 tsp sesame oil and peanut oil to pan. Pat scallops dry with paper towels, sprinkle with 1/8 tsp salt. Add scallops to pan, cook 2 minutes or until golden brown. Turn scallops, reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan, keep warm.

Add orange juice, mirin, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 tsp salt to pan, bring to a boil. Reduce heat and simmer 3 minutes. Combine 1 tsp water and cornstarch, stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan, toss to coat. Top with onions and serve with rice noodles.

Serves 4

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:15 pm

Seafood Ramekin

2 cans (4.5oz each) tiny cocktail shrimp, drained

1 can (11 oz) condensed cream of shrimp soup

1/4 cup mayonnaise

2/3 cup milk

1 cup uncooked egg noodles, broken

1 cup shredded cheddar cheese

Heat oven to 350

Combine all ingredients except cheese in a bowl. Pour into 2 quart casserole dish

Bake in 350 oven for 20 to 30 minutes. Top with cheese, Return to oven to melt cheese

Makes 4 servings

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:15 pm

Stuffed Flounder

1/2 cup butter, divided

1 medium tomato, chopped

1/2 cup finely chopped celery

1/4 cup minced fresh parsley

2-1/2 cups soft bread crumbs

2 oz crumbled blue cheese

1 egg, lightly beaten

1/2 tsp salt

6 flounder or sole fillets (1-1/2 to 2 lbs)

1 tbsp lemon juice

In a skillet, melt 1/4 cup of butter, add tomato, celery and parsley

Cook over low heat until vegetables are tender and juices evaporate, about 10 minutes

Remove from the heat, stir in the bread crumbs, blue cheese, egg and salt

Spread over fillets, roll up and secure with toothpicks

Place in a greased 11x7x2 inch baking dish

Melt remaining butter, add lemon juice

Pour over fillets

Cover and bake at 350 for 25 to 30 minutes or until fish flakes easily with a fork

Remove toothpicks before serving

Yield 4 to 6 servings

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:15 pm

Stuffing for any Stuffed Fish

4 cups bread, 1/4 inch dice

7/8 cup onions 1/4 inch diced

1 cup diced celery

8 tbsp margarine

1/2 cup plus 1 tbsp dill pickle drained and chopped

1 tbsp poultry seasoning

1-1/2 tbsp chicken stock

White pepper

Dice bread into cubes

Dice the onions and celery and sauté in margarine until tender

Add seasoning and chicken stock to sautéed onions and celery, stir well to blend and remove from heat

Combine the cooked vegetables and finely chopped pickle with the bread cubes

Toss gently to mix do not mash

Use to stuff any Baked Fish Dish

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:16 pm

Sole Au Gratin

8 small fillets of sole, 1-1/2 lbs

Dash of salt

Stuffing

1 small onion

6 oz fresh mushrooms

1 tbsp butter

Dash of salt

Sauce

1 fish bouillon cube

2/3 cup water

2/3 cup white wine

2 tbsp butter

2 tbsp all purpose flour

1/2 cup whipping cream

1/2 lb cooked shrimp

2 cups mashed potatoes

1 egg yolk

1/2 cup grated parmesan cheese

Quickly rinse fish fillets

Sprinkle with salt and pepper

For Stuffing

Peel and chop onion

Clean mushrooms

Chop coarsely

In skillet, sauté onion and mushrooms in butter until most of the liquid has evaporated

Sprinkle with salt

Set aside

For Sauce

Heat bouillon cube in water until dissolved

Add white wine

Mix butter and flour to form a paste

Add to hot fish bouillon, a little at a time

Stir and cook until thickened and smooth

Add whipping cream

Season to taste

Place fish fillets on a board

Distribute stuffing evenly over fillets

Roll fillets, or just fold them together

Place on a lightly greased oven proof plate

Cover with foil

Bake fish at 375 for 10 minutes

Peel shrimp and place on top of fish

Cover with sauce

Sprinkle with cheese

Pipe mashed potatoes blended with egg yolk around the edges

Bake at 375F for another 10 to 15 minutes or until fish is golden brown

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:16 pm

Seafood Lasagna

1 (16oz) jar Alfredo sauce, divided

16 oz lasagna noodles, cooked, divided

1/2 lb bay scallops

1 cup grated mozzarella cheese, divided

1 cup broccoli florets, divided

1 cup grated Swiss cheese, divided

1 cup ricotta cheese, drained, divided

1/2 lb crabmeat

1/2 lb raw medium shrimp, peeled and deveined

Coat the bottom of a 13x9x2 inch baking dish with 1/4 cup Alfredo sauce, layer lasagna noodles in bottom of dish, cover with scallops, 1/3 cup mozzarella, 1/3 cup broccoli, 1/3 cup Swiss cheese and 1/3 cup ricotta cheese

Top this with 1/2 cup Alfredo sauce

Start second layer, cover with layer of lasagna, cover with crabmeat, cover with remaining mozzarella, cover with 1/3 cup Swiss cheese and 1/3 cup ricotta cheese

Start third and final layer, cover with layer of lasagna, cover with shrimp, cover with 1/3 cup broccoli, cover with 1/3 cup Swiss cheese, and 1/3 cup ricotta cheese

Top with 1 layer lasagna and remainder of Alfredo sauce

Bake in 375 oven for 30 minutes

Remove from oven and let stand 10 minutes before cutting

Makes 6 generous servings

Subject: Re: ~~Seafood Recipe's~~ Tue Nov 11, 2008 6:16 pm

Seafood Tetrazinni

1 cup cooked shrimp, crab flakes or Lobster pieces

1-1/2 cup cooked spaghetti

3 tbsp butter

3 tbsp flour

1-1/2 cups milk

1 tsp salt

1/3 tsp paprika

1/8 tsp pepper

1/2 cup grated American cheese

1/4 cup bread crumbs

1 Avocado split and sliced

Shallow baking platter arrange slices of avocado

Then spaghetti

Then fish pieces

Cook Sauce (with mushrooms or 1 tsp of curry powder if you want)

Pour over top

Sprinkle cheese and bread crumbs

Bake 375F until crunchy and browned on top.

~~Seafood Recipe's~~

Seafood Recipe's