‘Seafood’ Archive

Baked Eel Salonika December 13, 2009 No Comments

Karen Mintzias 2 pound(s) Eel (boned, skinned) 1/4 cup(s) Olive oil 4 Onions; thinly sliced 1 Garlic clove; pressed 2 cup(s) Tomatoes 1/2 cup(s) Parsley; chopped 1 teaspoon(s) Oregano 1/8 teaspoon(s) Cinnamon 1 teaspoon(s) Salt Pepper to taste 1/2 cup(s) Red wine,(Mavrodaphne, Port) Rinse eel with cold water. Oil baking pan with half of the […]

Salmon “In My Style” No Comments

1 x Fish Fume * 1 x Crayfish Tail Salad * —WHITE WINE SAUCE— 2 tablespoon(s) Butter 3 each Shallots, chopped 3 large Mushrooms, chopped 1 cup(s) Wine, white 2 cup(s) Fish Fume * 1 cup(s) Cream, heavy Salt Pepper ———FISH——— 2 pound(s) Salmon, filet 2 tablespoon(s) Butter * See Fish Fume, and Crayfish Tail […]

Baked Eel (Anguilla) No Comments

1/2 cup(s) Olive oil 2 tablespoon(s) Wine vinegar 2 Bay leaves 1 teaspoon(s) Salt 1/2 teaspoon(s) Pepper 1 tablespoon(s) Bread crumbs 2 pound(s) Eel (large variety), skinned -and cut into 4-inch pieces additional bay leaves Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs. Marinate eel pieces in this mixture 3 hours, turning […]

Redfish En Croute Aux Deux Mousses No Comments

1 x Spinach Mousse ** 1 x Salmon Mousse ** 1 cup(s) Beurre Blanc ** 5 pound(s) Redfish, whole (or other — firm fleshed fish) 1 each Puff pastry, sheet, — 12″ x 14″, frozen or — homemade ** See other recipes for Spinach Mousse and Salmon Mousse, and Beurre Blanc. Remove the fish filets […]

Baked Cod On Bed Of Peppers No Comments

1 T Olive oil 1 small Onion, halved and slivered 1 small Red bell pepper, cored, -seeded and cut into 1/4″ -dice 1 Garlic clove, finely minced pn Ground allspice Salt to taste Black pepper to taste 1/4 cup(s) Pitted black olives, chopped 1 1/2 T Chopped parsley 2 T Fresh lemon juice 1/4 pound(s) […]

Red Snapper In Brodetto with Polenta No Comments

——-POLENTA——- 6 cup(s) Water, cold 1 tablespoon(s) Butter, unsalted 1 teaspoon(s) Salt 1 Bay leaf 1 1/2 cup(s) Cornmeal ——–RED SNAPPER IN BRODETTO——– 4 pound(s) Red Snapper, cleaned OR 4 pound(s) Stripped Bass, cleaned OR 4 pound(s) Sea Bass, cleaned OR 4 pound(s) Monkfish, cleaned 2 cup(s) Oil, vegetable 1 cup(s) Flour, all purpose 3/4 […]

Baked Bass No Comments

1 (5 lb.) bass or equivalent 1 large Onion, chopped 1 Bell pepper, chopped 1/2 Stick margarine 2 can(s) Tomato sauce 1 can(s) Whole tomatoes – – -juice of 1 lemon 1 cup(s) Cooking wine 1/2 cup(s) Green onions -and parsley -dash Tabasco sauce -salt, pepper, garlic -powder -to taste Sprinkle fish with lemon juice […]

Poached Fish with Tomatoes and Purple Basil No Comments

2 each Halibut, filets, — (@ 6oz ea) 5 ounce(s) Butter, unsalted 1 cup(s) Tomatoes, seeded, — skinned, chopped 1 cup(s) Stock, fish 1 cup(s) Basil, purple, chopped Salt (to taste) Pepper (to taste) Remove the skin from the filets. In a saute pan, melt 1 ounce of butter, and add the fish. Cover the […]

Baja Seafood Stew No Comments

1/2 cup(s) Onion; Chopped, 1 Medium 1/2 cup(s) Green Chiles; Chopped 2 each Cloves Garlic;Finely Chopped 1/4 cup(s) Olive Oil 2 cup(s) White Wine; Dry 1 T Orange Peel; Grated 1 1/2 cup(s) Orange Juice 1 T Sugar 1 T Cilantro; Fresh, Snipped 1 t Basil Leaves; Dried 1 t Salt 1/2 t Pepper 1/2 […]

Pepper Oysters No Comments

24 each Oysters, fresh 2 tablespoon(s) Peppercorns, black 3 large Garlic, cloves, peeled 1/2 teaspoon(s) Salt 3 tablespoon(s) Oil, olive 3 each Bay leaves 2 tablespoon(s) Juice, lime, fresh Shuck the oysters and reserve their shells and juice. Put the oyster juice into a hot saute pan and bring it to a boil. Add the […]