Call ahead for Special OrdersSpecials this week!• Bay
• Grouper
• Snapper
• Salmon
• Trigger
• Calamari Rings
• Royal Reds (16/20) ct OFF
• Whites 31/35 ct
• Red Fish
14 fresh sea scallops, patted dry with paper towels
2 blood oranges, segmented with their juice
1/2 Meyer lemon, juiced
1 bunch pea shoots
Salt
Freshly ground black pepper
In a saute pan over high heat, add the olive oil. Add the scallops and cook until browned on 1 side. Flip the scallops and cook 2 minutes more. Deglaze pan by adding the blood orange segments and both juices. Place on 4 serving plates. Garnish with pea shoots and season with salt and pepper, to taste.
Submitted by: Barrett Rated: 4 out of 5 by 5 members
Yields: 4 servings
"This Cajun style dressing uses a combination of bread cubes and crumbled corn bread mixed with two varieties of onion, celery, parsley and chopped oysters to stuff a 12 to 15 pound turkey."
INGREDIENTS:
1/4 cup butter
1 red onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread cubes
1/2 cup chopped parsley
2 eggs, beaten
1 pint shucked oysters, drained
with liquid reserved
salt and pepper to taste
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.
2.
Chop the oysters. Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.
3.
In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. Gently toss to mix, add salt and pepper to taste.
4.
Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.
Submitted by: Pearl Rated: 4 out of 5 by 10 members
Prep Time: 10 Minutes Cook Time: 50 Minutes
Ready In: 1 Hour Yields: 8 servings
"Quick and easy oyster casserole."
INGREDIENTS:
1 cup butter, melted
1/2 (16 ounce) package saltine
crackers, crushed
2 (8 ounce) cans oysters
1 1/2 tablespoons heavy
whipping cream
1 teaspoon Worcestershire
sauce
2 (14.75 ounce) cans cream-
style corn
DIRECTIONS:
1.
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
2.
In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
3.
Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
4.
Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.
Submitted by: Barrett Rated: 5 out of 5 by 5 members
Yields: 24 servings
"A seasonal side dish or appetizer with fresh oysters and fennel."
INGREDIENTS:
1 teaspoon fennel seed,
ground
1 cup butter, softened
1 tablespoon shallots, minced
1 tablespoon chopped fennel
greens
1 teaspoon ground black
pepper
1/2 teaspoon salt
24 unopened, fresh, live
medium oysters
DIRECTIONS:
1.
Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
2.
In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
3.
Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
4.
Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.
Combine the flour with 1 teaspoon of the Essence in a shallow bowl. In
another shallow bowl, combine the bread crumbs with the remaining 4 teaspoons of
Essence. In a third bowl, mix together the eggs with the milk.
Dredge the crabs in the flour, dip into the egg mixture, then dredge in the
bread crumb mixture, coating evenly.
Heat the vegetable oil to 360 degrees F. Hold the body of the crab with the
claws and legs hanging down over the hot fat and carefully drop it in. Repeat
with the remaining crabs. Fry until golden brown, flipping the crabs with tongs
2 to 3 times to evenly brown. The crabs will float to the surface of the oil
when they are cooked. Drain on paper towels.
To serve, divide the Maque Choux among 6 shallow rimmed bowls, and place 1
crab on top of the Maque Choux. Drizzle the plate with the vinaigrette.
Maque Choux:
2 teaspoons olive oil
4 tablespoons unsalted butter
1 cup small diced onion
3/4 cup small diced red bell pepper
1/2 cup small diced celery
1 tablespoon minced garlic
4 cups sweet yellow corn
2 teaspoons Essence, recipe follows
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup heavy cream
1 tablespoon chopped fresh parsley leaves
Heat a Dutch oven over medium-high heat. Add the olive oil and butter
and cook until the butter is melted, about 45 seconds. Add the onions, bell
peppers and celery to the pan and cook, stirring often, until the onions are
translucent, and the peppers ad celery are soft, about 4 to 5 minutes. Add the
garlic, corn, Essence, salt and cayenne to the pan and cook, stirring often, for
10 minutes. Pour the cream into the pan and continue to cook the corn, stirring,
until tender and most of the cream has reduce and the maque choux is creamy,
about 5 minutes. Add the chopped parsley to the pan and serve immediately.
Yield: 4 cups
Prep Time: 20 minutes
Cook Time: 20 minutes
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch,
published by William and Morrow, 1993.
Chili-Lime Dressing:
6 tablespoons sweet chili garlic sauce
2 tablespoons fresh lime juice
2 teaspoons sesame seeds, lightly toasted
3/4 teaspoon sesame oil
1/4 cup olive oil
Combine the sweet chili garlic sauce, lime juice, sesame seeds and sesame oil
in a medium bowl and stir well to combine. Whisking, slowly add the olive oil in
a steady stream and whisk to combine. Set aside until ready to serve. (The
chili-lime dressing will keep, covered, in the refrigerator for up to 3 days.)
Yield: 3/4 cup
Crab
Crab Cakes
9/3/2008
Crab Cakes
Recipe courtesy Paula Deen
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 18 minutes
Yield: 4 to 6 servings
Crab
Crab Salad
9/3/2008
Crab Salad
Recipe courtesy Chef Michael Schlow of Great Bay Seafood in Boston
1 pound peekytoe crab, picked for shells
1/4 cup small dice red onion
1/4 cup small diced English cucumber
2 tablespoons chiffonade basil
2 tablespoons chiffonade mint
1 teaspoon espellette
1/2 cup spicy aioli, recipe follows
2 to 4 tablespoons kosher salt
2 tablespoons fresh lime juice
3 avocados, ripe, for service
Sesame seeds, for garnish
Micro greens, for garnish
Combine all ingredients in a bowl adjust seasoning with more spice, salt and lime juice, if needed.
Cut 3 avocados in 1/2 and remove the pit. Slice each 1/2 into 12 slices keep the slices of each half tightly together, flipping each 1/2 avocado separately and turn them pit side up so you can stuff them with the crab salad evenly among the 6 avocado halves. Wrap each ball tightly with plastic wrap so they hold their shape. Garnish the crab rolls with sesame seeds and micro greens.
Spicy Aioli:
1 quart mayonnaise
1/2 cup Thai-chili paste, (recommended: Sriracha)
2 tablespoons espellette pepper
1/4 cup lime juice
2 tablespoons kosher salt
1 tablespoon cayenne pepper
Mix all ingredients into a bowl. Chill until ready to use.
Yield: about 1 quart sauce
Recipe Summary
Difficulty: Easy
Prep Time: 20
Yield: 6 servings
Fresh Fish
Crab Soup
9/3/2008
She-Crab Soup Recipe courtesy of Emeril Lagasse
4 tablespoons butter
4 tablespoons flour
2 small onions, grated
6 ribs of celery, grated
1 tablespoon minced garlic
Salt and pepper
1 teaspoon mace
1 quart whole milk
1 cup cream
1 tablespoon Crystal hot sauce
2 tablespoons Worcestershire sauce
2 pounds crab meat, picked over for cartilage
1 hard boiled egg, finely chopped
1/2 cup sherry
1 tablespoon finely chopped parsley
In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3-4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10-15 minutes. Reseason if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley.
Submitted by: Debbie Thomas Rated: 5 out of 5 by 4 members
Yields: 4 servings
"Mild oyster taste with a crunch crumb topping."
INGREDIENTS:
1 pint shucked oysters, drained
with liquid reserved
1/2 cup bread crumbs
25 buttery round crackers,
crumbled
1/2 cup melted butter
2 tablespoons milk
salt to taste
ground black pepper to taste
DIRECTIONS:
1.
Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
2.
Combine the bread crumbs and cracker crumbs, stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture.
3.
Bake at 450 degrees F (230 degrees C) for 30 minutes.
Submitted by: Barrett Rated: 5 out of 5 by 3 members
Prep Time: 30 Minutes Cook Time: 30 Minutes
Ready In: 1 Hour Yields: 6 servings
"A traditional recipe for oysters Rockefeller."
INGREDIENTS:
2 slices bacon
24 unopened, fresh, live
medium oysters
1 1/2 cups cooked spinach
1/3 cup bread crumbs
1/4 cup chopped green onions
1 tablespoon chopped fresh
parsley
1/2 teaspoon salt
1 dash hot pepper sauce
3 tablespoons extra virgin olive
oil
1 teaspoon anise flavored
liqueur
4 cups kosher salt
DIRECTIONS:
1.
Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2.
Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
3.
Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
4.
Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.
Submitted by: Buddy Sizemore Rated: 5 out of 5 by 73 members
Prep Time: 15 Minutes Cook Time: 20 Minutes
Ready In: 35 Minutes Yields: 4 servings
"This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!"
INGREDIENTS:
1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh
shucked oysters, undrained
salt and ground black pepper to
taste
1 pinch cayenne pepper, or to
taste
DIRECTIONS:
1.
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
2.
Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Submitted by: FLOUNDERGIGGING Rated: 5 out of 5 by 27 members
Prep Time: 25 Minutes Cook Time: 30 Minutes
Ready In: 55 Minutes Yields: 4 servings
"Easy to make and bake stuffed whole flounder. This tastes great and looks beautiful."
INGREDIENTS:
1 whole flounder
1 cup butter, divided
1/2 cup chopped celery
1/2 cup chopped onion
3 cups chicken-flavored dry
bread stuffing mix
1 (6 ounce) can lump crabmeat
1 (4 ounce) can small shrimp,
liquid reserved
1 teaspoon Old Bay Seasoning
TM, or to taste
1 teaspoon Cajun seasoning
(optional)
DIRECTIONS:
1.
Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
2.
Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
3.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
4.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
Submitted by: DTHOMRN Rated: 5 out of 5 by 167 members
Prep Time: 10 Minutes Cook Time: 21 Minutes
Ready In: 31 Minutes Yields: 6 servings
"Flounder is baked with a crab meat stuffing seasoned with mustard and Worcestershire and topped with mayonnaise."
INGREDIENTS:
1 1/2 pounds flounder fillets
1 cup crabmeat - drained,
flaked and cartilage removed
1 tablespoon finely chopped
green bell pepper
1/4 teaspoon ground dry
mustard
1/4 teaspoon Worcestershire
sauce
1/4 teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
1/4 cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley
DIRECTIONS:
1.
Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
2.
Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
3.
Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
4.
Bake the fillets at 400 degrees for 15 minutes.
5.
While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
6.
Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.
Submitted by: Martin Kaplan Rated: 4 out of 5 by 54 members
Prep Time: 15 Minutes Cook Time: 30 Minutes
Ready In: 45 Minutes Yields: 4 servings
"Flounder is baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine."
INGREDIENTS:
5 roma (plum) tomatoes
2 tablespoons extra virgin olive
oil
1/2 Spanish onion, chopped
2 cloves garlic, chopped
1 pinch Italian seasoning
1/4 cup white wine
24 kalamata olives, pitted and
chopped
4 tablespoons capers
1 teaspoon fresh lemon juice
6 leaves fresh basil, chopped
3 tablespoons freshly grated
Parmesan cheese
1 pound flounder fillets
6 leaves fresh basil, torn
DIRECTIONS:
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water, and immediately remove to a medium bowl of ice water. Drain, and remove skins. Chop, and set aside.
3.
Heat olive oil in a skillet over medium heat, and saute onion until tender. Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender. Mix in wine, olives, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
4.
Place flounder in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves.
5.
Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.
Saute shrimp til pink than add BOLD cook 1 min more
sprinkle with salt & pepper
Fresh Fish
Baked Fish Florentine
9/24/2008
2 6oz white fish filets
1 12oz frozen spinach souffle -thaw
1/3 cup cracker crumbs
3 tbl fresh grated parmesan cheese
place fish in 11x7 baking dish
top with souffle
mix crumbs + cheese and top
bake uncovered 400 for 25-30 min
Fresh Fish
Crusted Trigger
9/3/2008
Pecan Crusted Trigger Fish with a Roasted Pecan Vegetable Relish, Meuniere Sauce and a Pile of Shoestring Potatoes Recipe courtesy Emeril Lagasse, 2000
2 large Idaho potatoes, peeled and cut into shoestrings
Preheat the oven to 450 degrees F. Preheat the fryer. Season the vegetables with olive oil, salt and pepper. Place the vegetables on a roasting pan and roast for 10 minutes. Remove the vegetables from the oven and cool completely. Medium dice the vegetables and set aside. In a large saute pan, heat 1 tablespoon of the olive oil. Saute the roasted vegetables, 1 1/2 cups of the pecans, and garlic for 2 minutes. Season with salt and pepper. Stir in the green onions and keep warm. In a saucepan, over medium heat, combine the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and cook until it reduces by two-thirds, about 4 minutes. Whisk in the butter, 1 cube at a time, until all of the butter is incorporated. The sauce should be thick and coat the back of a spoon. Remove from the heat and strain through a fine mesh sieve. Keep the sauce warm. In a food processor, combine the remaining 1 1/2 cups of the pecans, breadcrumbs, and 2 tablespoons of the olive oil. Process until fully incorporated. Remove and season with Creole seasoning. Season the fillets with the Creole seasoning. In a large, ovenproof saute pan, heat the remaining 1/4 cup of olive oil. When the oil is hot, add the fillets, pretty side down first. Saute the fillets for 4 minutes on the first side and carefully flip over. Cover the top of each fillet with a quarter of the pecan crust. Place in the oven and cook for 5 minutes. Fry the potatoes until golden, about 3 to 4 minutes, stirring occasionally. Remove the potatoes and drain on paper towels. Season with salt and pepper. To serve, spoon the sauce in the center and around the rim of each plate. Mound the shoestrings in the center of each plate. Place 3 piles of the relish around the shoestrings of each plate. Gently lay each fillet on the pile of shoestring potatoes. Garnish with parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
Submitted by: MARBALET Rated: 4 out of 5 by 72 members
Prep Time: 5 Minutes Cook Time: 15 Minutes
Ready In: 20 Minutes Yields: 6 servings
"A spicy red snapper dish."
INGREDIENTS:
1 teaspoon paprika
1/4 teaspoon ground cayenne
pepper
1 teaspoon ground black
pepper
1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic powder
1/4 teaspoon dried oregano
2 tablespoons butter
1 tablespoon olive oil
6 (6 ounce) fillets red snapper
salt to taste
DIRECTIONS:
1.
On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
2.
In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
3.
Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.
Submitted by: OCTOBERK8 Rated: 4 out of 5 by 89 members
Prep Time: 10 Minutes Cook Time: 10 Minutes
Ready In: 20 Minutes Yields: 2 servings
"This is great for a gourmet taste on a tight schedule. Red snapper is pan seared with an Asian-inspired sauce featuring ginger, green onions, and rice wine vinegar."
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:
1.
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.
2.
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.
Baked Snapper with Mandarin Oranges, Cashews and Ginger
Submitted by: MICHELLE0011 Rated: 4 out of 5 by 6 members
Prep Time: 20 Minutes Cook Time: 15 Minutes
Ready In: 35 Minutes Yields: 4 servings
"Snapper is baked with a deliciously spicy orange and ginger sauce then served with a garnish of chopped cashews and green onion."
INGREDIENTS:
4 (4 ounce) fillets red snapper
2 mandarin oranges, juiced
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 pinch red pepper flakes
2 teaspoons finely chopped
fresh ginger
2 mandarin oranges - peeled
and chopped
1/3 cup unsalted cashews,
roughly chopped
2 green onions, finely chopped
DIRECTIONS:
1.
Preheat the oven to 425 degrees F (225 degrees C).
2.
Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
3.
Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.
Submitted by: JESSICA971 Rated: 5 out of 5 by 76 members
Prep Time: 10 Minutes Cook Time: 30 Minutes
Ready In: 40 Minutes Yields: 4 servings
"A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well."
INGREDIENTS:
2 tablespoons Parmesan
cheese flavored bread crumbs
2 tablespoons chopped red bell
pepper
2 tablespoons chopped yellow
bell pepper
2 green onions, chopped
1/4 jalapeno pepper, seeded
and minced
4 tablespoons butter, melted
1 (6 ounce) can crabmeat,
drained and flaked
2 tablespoons shredded
mozzarella cheese
4 (6 ounce) fillets grouper
DIRECTIONS:
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
3.
Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.
Submitted by: JILL ELAINE Rated: 4 out of 5 by 27 members
Prep Time: 15 Minutes Cook Time: 20 Minutes
Ready In: 35 Minutes Yields: 6 servings
"Firm, delicious grouper tastes fantastic with a Creole-style rub and topped with a crab and shrimp sauce."
INGREDIENTS:
1/4 cup butter
1 1/2 cups heavy cream
1 teaspoon Creole mustard
2 (6 ounce) cans crabmeat,
drained and flaked
1 (4 ounce) can small shrimp,
drained
1 teaspoon Cajun seasoning
salt and pepper to taste
2 pounds grouper fillets
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon chopped fresh
parsley
salt and pepper to taste
DIRECTIONS:
1.
Preheat the oven broiler. Cover a medium baking dish with foil.
2.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
3.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
4.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
Submitted by: kim cooks Rated: 4 out of 5 by 4 members
Prep Time: 10 Minutes Cook Time: 15 Minutes
Ready In: 25 Minutes Yields: 4 servings
"You'll enjoy a taste of Key West with this citrus flavored baked grouper that will make you feel like you are on a romantic, tropical beach."
INGREDIENTS:
1/2 cup softened butter, plus
more for baking dish
4 (8 ounce) fillets grouper
1 teaspoon salt
1 tablespoon lemon pepper, or
to taste
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 cup key lime juice
1/4 cup fresh orange juice
12 slices lime
8 orange
DIRECTIONS:
1.
Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside.
2.
Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime, and 2 slices of orange.
3.
Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.
Submitted by: Bill Echols Rated: 4 out of 5 by 88 members
Prep Time: 20 Minutes Cook Time: 12 Minutes
Ready In: 1 Hour 2 Minutes Yields: 4 servings
"Sea bass or any firm-fleshed fish may be used if grouper is not available. The grilled fish and fresh salsa are terrific when served with grilled corn and margaritas."
INGREDIENTS:
4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and
minced
4 tablespoons chopped fresh
cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste
DIRECTIONS:
1.
Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
2.
Preheat the grill for high heat.
3.
In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
4.
Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
5.
Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
