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Seafood Recipes

The TVClubHouse: General Discussions ARCHIVES: Jan. 2007 ~ Mar. 2007: Cooking Corner: Seafood Recipes users admin

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Herckleperckle
Member

11-20-2003

Sunday, August 20, 2006 - 6:45 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
I was all agog after watching a couple of cooking shows today and saw two chefs in a row cook SKATE. Something I never tasted. But I am an adventurous soul, so will definitely try it sometime. Found these two recipes which look good to me. Take a look:

Skate is an easy, inexpensive seafood, it's really easy to deal with (no filleting or gutting) tastes great, no small bones to worry about and can be oven baked, pan fried, steamed or poached.

A saltwater fish, belonging to the ray species of fish, that is found in temperate waters throughout the world. It is part of the ray family and is related to the shark. Skate has a flat body with triangle-shaped wings on each side of its body. The wings, which are the pectoral fins, are the edible, boneless meat of the fish. Mildly sweet in flavor, the meat is semi-firm texture and although it appears to be somewhat layered or partitioned, it does hold together well when cooked or sautéed. When preparing, occasionally the skate meat will emit a smell similar to ammonia. This odor, which will not affect the meat, can be removed by soaking the meat in an acidulated water bath for a short period of time. If not available, catfish, shark (same family as skate) or sturgeon can be substituted.


Pan Fried Wing of Skate in Black Butter with Cashews & Pink Grapefruit


This recipe comes from Edmonton, Alberta, Canada

Ingredients:

1 wing of skate, 18 - 20 oz (530 - 620 grams)
3 tbsp butter (unsalted)
splash of olive oil
3 tbsp cashew nuts
salt & pepper to taste
½ tbsp chopped fresh parsley
½ pink grapefruit, segmented
½ cup flour (mix in with salt & pepper)

Preparation:

Using sharp knife, remove the fleshy part of the wing from the cartilage, thick end first. Do this to both sides
Toss into seasoned flour and gently fry in a good cast-iron pan over medium heat. Use a combination of oil and butter.
Always place presentation side down first
Gently fry both sides until golden brown; about 3 - 4 minutes
Remove fish from the pan and keep it hot
Drain pan of excess oil and debris and return it to the heat
Add 2 tbsp of unsalted butter to melt and bubble and watch it as it turns to a nut brown colour and then slightly darker.
Just as it is turning to this stage, toss in the cashews, grapefruit segments, chopped parsley, salt and pepper
Remove pan from the heat and place the hot skate on a serving plate and pour the sauce over the top and serve.
Serves 2 to 4.

Great with: basmati rice, carrots



And . . .

From Stephencooks.com

Some of my readers have been carping lately about my emphasizing how pleasant it is to live in a Maine fishing town, what with the availability of really fresh fish and all. They claim it isn't fair to those confined to realms far from the sea. Unfortunately, I love it too much here to keep quiet about it, and isn't that the beauty of blogging? No rules, and if you don't like it here there are thousands of other blogs to read! (Of course this is all in fun: Susan, the Farmgirl, is one of my favorite bloggers in all the blogosphere, even if she does needle me about being lazy, Maine boasting, etc., so I'd be crushed if she actually did stop reading this blog!)

sw

Anyway, about the skate wing. The skate is a ray-like fish, prehistoric and weird, and the meat of the skate's wing is a wonderfully mild-flavored white flesh, a little like lobster or crab. I had my first experience with skate wing about 15 or so years ago in Gordon Hamersley's original storefront restaurant, when he cooked every night in the open kitchen in his Red Sox cap for the twenty-five or so diners who could fit in the joint. (Hamersley's, for those unfamiliar with the Boston scene, is now a big-deal destination restaurant, one of Julia Child's favorites in her later years, and, in addition to inspiring dozens of other chefs and restaurants in the Boston culinary scene, was arguably one of the major factors in turning Boston's South End from a possibly dangerous fringe zone into one of the trendiest neighborhoods in Boston.) As I remember it, Hamersley's skate wing was simple: sautéed in butter with a lemoney wine sauce.

Thomas Keller and Charlie Trotter also work with skate wing, by the way -- but do home cooks get to cook this fish? Not very often. It's rarely, if ever, available in fish markets, and certainly not in the fish section at the supermarket...except in Maine, where I found a stack of fresh-from-the-boat skate wings the other day, for the backbreaking price of $2.25 a pound! Sorry Susan - but remember, you have all the pleasures of living on a 280 acre farm in the middle of nowhere!

The traditional way to prepare skate wing is sautéed in butter, and frequently the butter is then browned to become beurre noire, or black butter. I didn't deviate too far from this basic formula in my first attempt with the fish, though I did use a free hand with additions to the butter (broth, lemon juice, garlic, tomato, cucumbers, parsley and capers). I had just read Susan's post about arugula pesto and so had a bagful of baby arugula in the house, which was sautéed in garlic and butter to make a nice bed for the fish - a very good pairing (next week for the arugula pesto, I guess). The flavor of the skate wing is delicate but this preparation, while flavorful, allowed the flavor to hold its own. I'm definitely going to keep my eye out for future opportunities to explore a little with this flavorful, inexpensive and interesting fish.

Skate Wing with Black Butter, Garlic and Arugula


skate wings


Serves 2 generously.

1 skate wing, skinned and filleted (about 14 oz meat, from a 2 lb uncleaned wing)
10 oz baby arugula, washed and shaken off
olive oil
6 oz butter
flour on a plate
2 T capers, rinsed
1/2 medium tomato, peeled, seeded and chopped
1/2 cup low sodium chicken broth
4 cloves garlic, minced
3" piece of cucumber, chopped fine
4 T minced parsley
lemon juice to taste
fish sauce to taste
hot sauce to taste
lemon zest for garnish


filet knife

The skinning and filleting of the wing is a bit of a process, if you haven't done it before. A good sharp fillet knife is essential, and the process is pretty much the same as any fish-skinning and filleting. Patience, however, is required. (Uh, I'll buy mine already skinned and filleted, thank you!-HP)

Melt 2 ounces of the butter in some olive oil in a large heavy skillet and toss in the arugula and half the garlic. Toss with tongs until the leaves have wilted and are tender. Season to taste with fish sauce, hot sauce and a squeeze or two of lemon. Spread on the warmed serving plate for the skate.

Flour the skate wing pieces, add two more ounces of butter to the pan, and sauté the wings about 1 minute on each side. Lay them on the bed of arugula. Add the remaining two ounces of butter and carefully brown it (being careful not to burn it), stirring to scrape bits from the pan. When the butter is well-browned, add the broth, tomatoes, cucumbers, capers, parsley and remaining garlic to the pan and reduce quickly, stirring. Season to taste with fish sauce, hot sauce and a few squeezes of lemon. Garnish with the lemon zest.

Herckleperckle
Member

11-20-2003

Sunday, August 20, 2006 - 6:49 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Below is another seafood recipe that was prepared on Daisy Cooks today (evidently prerecorded last year) -- that I am sure would appeal to more people. I would fix this dish for sure cuz I know that my dh would eat it (except for the scallops, which I would eat)!

TWENTY-MINUTE SHELLFISH SAUTÉ WITH PARSLEY GARLIC SAUCE
~MARISCADA EN SALSA VERDE~


From Daisy Cooks

Although Spanish in origin, this dish is very popular with the Martinez family, especially my mother, who until recently favored traditional Puerto Rican cooking. Mami will ask me to make this dish for her more than once when she comes to visit. There is nothing that makes me happier or prouder than serving a meal I make with my own hands to my parents and watching the happy looks on their faces while they savor it. This is one of my most requested recipes, not just by my parents but by friends as well. The sweetness of the shellfish, the fragrance of the sea, the sparkle of the white wine, and the freshness of the parsley really make this dish sing. Serve with Yellow Rice or angel-hair pasta.

MAKES 6 SERVINGS

1/2 cup olive oil
6 to 8 cloves garlic, chopped
2 bunches flat-leaf parsley, thick stems removed and leaves washed and chopped
1/2 cup dry white wine
2 teaspoons cornstarch
1/3 cup milk
12 littleneck clams, cleaned and soaked in a cornmeal bath
1 pound sea scallops, preferably "dry" (see Note) 1 pound large shrimp, shelled and deveined
Kosher salt to taste
Freshly ground pepper to taste

1. Heat the oil gently in a wide pan with shallow sloping sides (a paella pan works perfectly). Add the garlic and cook 1 to 2 minutes, until soft but uncolored.

2. Stir in the parsley and wine, raise the heat to high, and cook until almost all the wine has evaporated.

3. Stir the cornstarch into the milk in a small bowl until the cornstarch has dissolved. Whisk into the pan.

4. Lower the heat, add the clams, scallops, and shrimp, and cover. Cook, shaking the pan periodically, until the shellfish are cooked through, about 15 minutes. The shellfish should be done perfectly at this point. Check the sauce and adjust the seasonings as you like.

VARIATION: If you are feeling particularly extravagant, you can add the meat from 1 cooked lobster, cut into serving pieces, when you add the shellfish to the sauce.

NOTE: "Dry" scallops are those that haven't been soaked in a preservative solution before coming to market. They are firm, vary a little in color, and are sticky, not wet, to the touch. They're generally a bit pricier but have a much nicer flavor and texture.

Serve in large bowl-like dishes with crusty bread and white wine.

Biloxibelle
Member

12-21-2001

Sunday, August 20, 2006 - 7:34 pm   Edit Post Move Post Delete Post View Post Send Biloxibelle a private message Print Post    
Ok Herck it never dawned on me to ask DH about skate. He had a wholesale seafood business for years.

He has never eaten skate but he has eaten stingray (I thought they were the same thing). Any way he said you take a round punch and punch out scallop shaped rounds from the stingray. He said they taste very similar to scallops. Now I am huge scallop eater so you have me in line to try skate.

Herckleperckle
Member

11-20-2003

Sunday, August 20, 2006 - 7:52 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Wow, Biloxi, never knew that about your hubby! Cool. Well, no wonder you guys are big seafood fans. I would have thought stingray was the same thing as skate, too.

I love scallops, too. Order them almost whenever I see them on a menu in a good restaurant. Now I have to go investigate the diff in stingray and skate.

Eris
Member

11-13-2003

Sunday, August 20, 2006 - 8:08 pm   Edit Post Move Post Delete Post View Post Send Eris a private message Print Post    
Any ideas for what to do with Mahi Mahi or Salmon?

I have my own way of cooking these....but I am making them for someone who has never even had them before (and is a big steak eater) so now I am nervous and want something that will be out of this world...lol

Teachmichigan
Member

07-22-2001

Sunday, August 20, 2006 - 9:04 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
My DS has been fishing a LOT this summer w/a co-worker, so we've been eating a ton of salmon. A recipe I tried out on my brother (who doesn't typically like salmon) was easy and delicious!

Take individual portions of skinned salmon fillets. Drizzle olive oil on it and season w/salt and peppper.

Make a heavy duty tin foil packet for the salmon. Pour in white whine. Top salmon w/capers and two lemon slices. Sprinkle w/rosemary or dill. Seal packets and cook for 10 minutes, or until salmon flakes easily.

If you can get coho, this recipe is OUTSTANDING! King salmon works well, too, though. It's just a yummy, summery type recipe that takes very little work for fantastic results.

My brother -- after saying he'd just have a hot dog -- tried a bite and asked for a piece all to himself! :-)

Herckleperckle
Member

11-20-2003

Sunday, August 20, 2006 - 11:00 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
From New Jersey Scuba Diver HERE.

Skates and rays are related to sharks. Unlike flounders, these fish are flattened and lie on their bellies. Skates are harmless. Stingrays have one or more dangerous barbed stingers in the tail, and will use them if necessary. Finally, the Torpedo is an electric fish, and can generate enough voltage to be dangerous. Some skates give birth to live young, while others lay their eggs encased in a horned Mermaid's Purse.

Before you go messing with any of the fishes on this <page>, learn the differences. Some of them can make you very sorry.


Skates

Little Skate ls
s
Little Skate (The commonest inshore skate. Short tail with two fins but no stinger.)

mermaid's purse-attached to seaweedwish shark babieswashed up and empty

Skates (and rays and sharks) lay their eggs inside a tough protective cocoon called a Mermaid's Purse.)




clearnosecn
Clearnose Skate (Has a noticeably pointy nose compared to the Little Skate, with a semi-transparent patch on either side of the snout.)



brier
Brier Skate (The midline of the back and tail is armed with a continuous row of stout thorns from the shoulders to the first dorsal fin near the tip of the tail)





Stingrays

Bluntnosebl3
Bluntnose Ray Potentially dangerous. The commonest inshore ray. Long smooth whip-like tail with stinger but no fins.

stinger
Stinger: These are poisonous, and covered with backward-pointing barbs, like a fish hook. The greatest danger, however, is from infection.





cownose2 cownose
Cownose Ray (Unlike the other skates and stingrays on shown here, this is a free-swimming ray, often found near shore in large schools. These rays fly through the upper waters on flapping pectoral fins, sometimes even leaping out of the water, although they feed on mollusks near the bottom. They are a favorite food of sharks. Though they can sting, they ususally inflicts no damage.)



Electric Fish

Atlanticelectric
Atlantic Torpedo-Electric Fish (Distinguishing characteristics: Round body with short tail and no stinger. This fish can produce enough electricity to stun a swimmer, but it is usually unaggressive. They are uncommon, but deserve mention for the surprise they pack. I have seen unaware divers (including a PADI "Underwater Naturalist" instructor) get zapped in the tropics by the smaller (40 volts) electric rays there.)

Herckleperckle
Member

11-20-2003

Sunday, August 20, 2006 - 11:14 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Mahi-Mahi

mahi-mahi

Description: Properly called dolphin or dorado, the mahi-mahi is not related to the mammal called dolphin. It is one of the most beautiful fish in the sea; brilliantly colored with an iridescent bluish green and gold body, and golden yellow fins and forked tail. The average size is 3-6 pounds but they have been known to grow as large as 5 feet and reach 70 pounds. One distinguishing characteristic between males and females is the head. The male's head is more rounded while the female's head slopes down to the mouth. One of the fastest swimming fish in the sea, they prefer the warmer tropical and subtropical waters of the Caribbean, Gulf of Mexico and Gulf Coast of Florida. Their spawning season extends from late spring through early summer. Mahi-Mahi feed offshore, near the surface on small fish, shrimp, squid and crabs and are commercially harvested by hook-and-line.

Availability: Fresh mahi-mahi is available all year round in this area but the supply is most plentiful April through August with May being the heaviest month. In Central and South America the season runs from November until March. It is available frozen all year round, sold as fillets usually with the skin left on.

Nutritional Value: A 4 -ounce portion of mahi-mahi yields approximately 100 calories, 18.5 g protein, 1 g total fat, 15 mg calcium, 1.3 g iron, 143 mg phosphorus, 416 mg potassium, 88 mg sodium, and 180 IU vitamin A.

Selection and care: As with any fish, when purchasing, it should have an agreeable fresh odor. Any strong ammonia-like odor is caused by bacteria on the fish and should be avoided. Look for firm fillets, with red bloodlines. Meat should be pink to light beige. The darker the meat, the stronger the taste. When purchased fresh, it should be refrigerated at 32-38 degrees F. and used within two days. For longer storage, wrap well and freeze at 0 degrees F. for no more than 4 months. Thaw frozen mahi-mahi in the refrigerator or under cold running water.

Preparation and Use: The meat of mahi-mahi is firm and lean with large, moist flakes and has a sweet mild flavor. Some people claim it is the best eating of the fin fish. The skinned meat can be prepared in virtually any cooking method, broiling, poaching, steaming, baking or frying. When grilling, the skin should be left on to keep the fish intact. Care should be taken to avoid overcooking.


Recipes

Broiled Mahi-Mahi with Tangy Glaze


2 pounds skinless mahi-mahi fillets
1/3 cup frozen lemonade concentrate, thawed
1 tablespoon prepared mustard
1/3 cup vegetable oil
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 large bay leaf crumbled

Cut fish into serving size portions; arrange single layer in a baking dish.

Combine remaining ingredients; mix well.

Pour marinade over fillets; turn to coat evenly. Cover and marinade in refrigerator for 30 minutes.

Place fish on a lightly-oiled broiler pan. Baste with marinade; broil 4 inches from source of heat 4-5 minutes on each side. Cook until fish flakes easily with a fork.

Yield 6 servings.




Mahi-Mahi in Fennel Sauce


1 1/2 pounds mahi-mahi
2 tablespoons butter or margarine
1/4 cup chopped onion
1/8 teaspoon pepper
2 tablespoons olive oil
1/2 cup chopped fennel bulb
1/4 teaspoon salt

Heat oven to 450 degrees F.

If fillets are large, cut into 6 serving pieces. Arrange fish in ungreased rectangular baking dish.

In a saucepan, heat oil and margarine over medium high heat. Sauté remaining ingredients in oil mixture until onion is tender; spoon over fish.

Bake uncovered 12 to 17 minutes or until fish flakes easily with fork. Serves 6.



Mahi-Mahi Amandine

2 tablespoons butter
4 mahi-mahi fillets
1/2 cup slivered almonds
4 tablespoons sherry
6 tablespoons melted butter
Freshly ground pepper
2 tablespoons chopped parsley
1/2 pound bacon, fried and crumbled
1 tablespoon grated lemon rind
4 green onions. chopped
2 tablespoons fresh squeezed lemon juice Lemon wedges

Lightly brown almonds in 2 tablespoons butter and set aside.

Combine remaining butter, parsley, lemon rind and juice.

Rub both sides of the fillets with sherry and place on a broiler pan. Sprinkle with pepper. Spoon some of the butter mixture over each fillet.

Broil for 5 to 10 minutes, depending on the thickness of the fillet. Turn over, spoon on more butter sauce and continue broiling until done. Do not overcook or the fish will be dry. Remove to a serving platter.

Sprinkle with almonds, bacon and green onions. Garnish with lemon wedges. Swordfish or shark may be substituted for mahi-mahi if desired.

Herckleperckle
Member

11-20-2003

Sunday, August 20, 2006 - 11:57 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Salmon Recipes

12

The first two are from a site I use alot, Foodgeeks.com. Each recipe has a rating, given by the editors and all who have tried it. The last is from Martha Stewart--and you can also watch the video available on her site for preparing that recipe.



Angie's Sweet and Wild
Bourbon-Grilled Salmon


Rating: 5 stars (top rating)

Servings: 2

Prep. Time: 4:00
Total Time: 4:30


Ingredients:
2 wild salmon fillets

Marinade:
4 tbsp. brown sugar
4 tbsp. fresh lemon juice
2 tbsp. good-quality bourbon whiskey
1 clove garlic, minced

Sauce:
1/4 cup fresh-squeezed orange juice
3/4 tsp. cornstarch, mixed with
3 tsp. hot water, to dissolve
1 tsp. good-quality bourbon whiskey
1 tbsp. butter
2 tsp. brown sugar

Directions:
In a plastic zipper bag, combine marinade ingredients and add salmon fillets. Marinate, refrigerated, for at least 4 hours.

While grill is heating up, combine all sauce ingredients in a small saucepan and whisk together over medium heat until mixture thickens. Set aside.

When ready to cook, discard marinade. Grill salmon fillets until fish flakes easily with a fork; times depend on the thickness of the fish. Serve grilled salmon topped with sauce.

Comments from submitter (lebowskifan):
I created this recipe myself; please use a good whiskey, like Maker's Mark, etc. And I really do recommend using wild salmon.

Comment from someone who tried the recipe: I loved this recipe! We didn't have time to marinate for 4 hours so instead I put the marinade in tin-foil with the salmon and grilled it on med on the grill for about 30 minutes until it was flakey. Then I put the sauce on once it was on our plates. So-ooo good!



Grilled Salmon Fillets
with Creamy Horseradish Sauce



Rating: 5 stars

Servings: 4
Prep. Time: 5 minutes
Total Time: 13 minutes


Ingredients:
4 (6 oz. each) salmon fillets
1 to 2 tbsp. olive oil
Salt and pepper, to taste

Sauce:
1/4 cup sour cream
1/4 cup mayonnaise
1 clove garlic, chopped
1 tbsp. prepared horseradish
1 tbsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. dijon mustard
1/4 tsp. onion powder


Directions:
Place sauce ingredients in a food processor and puree until smooth.

Brush fish lightly with olive oil, and season with salt and pepper.

Grill salmon over hot coals, about 4 minutes per side, or until centers are cooked as you prefer.

Serve sauce spooned over salmon.


Comments from submitter:
Cooking time will vary with thickness of fish. I like mine cooked medium (a little dark pink in the center) for best flavor. Fish will firm up as it gets done. Try to turn fish only once.




This recipe is from Martha Stewart

Salmon Steaks with Hoisin Glaze


salmon with hoison glaze


Serves 4

Ingredients:
1 tablespoon orange juice
2 tablespoons hoisin sauce (found in grocery store in asian food aisle)
2 teaspoons honey
Coarse salt and freshly ground pepper
4 8-to-10-ounce salmon steaks, 1 inch thick
Vegetable cooking spray



Directions:

1. Preheat broiler.

2. In a glass measuring cup, whisk together orange juice, hoisin sauce, and honey.

3. Line a broiler pan with aluminum foil, and spray the top of the pan with cooking spray.

4. Season salmon with salt and pepper, and place on pan. Brush half of the hoisin sauce mixture over to coat.

5. Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.


Per serving: Per serving: 312 calories; 16.4 grams fat; 30.1 grams protein; 7.8 grams carbohydrates; 0 grams fiber


Note:
Hoison Sauce: a sauce made with soybeans, sugar, vinegar and spices. Sweet and fairly thick, its main uses are in marinades for barbecuing and roasting, and in dipping sauces.

Herckleperckle
Member

11-20-2003

Monday, August 21, 2006 - 12:58 am   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Grilling Salmon


There are various ways of grilling salmon - on the barbecue, under a grill, on top of the cooker in a grill pan or on a chargrill. Grilling salmon has the added advantage of being very quick and therefore keeping much of the flavour.

In all these cooking methods follow these simple guidelines and you won’t go wrong.

* Make sure that the cut of fish is suitable, some nice salmon steaks or cutlets, thick salmon fillets or a whole salmon is ideal.

* If you’re using a whole salmon, make 2 or 3 slashes in each side of the fish to speed up the cooking process and place the fish further away from the source of heat to prevent it buring too much before it’s properly cooked.

* Never salt the salmon before you cook it, all this does is draw out the very juices that you want to keep in but by all means use pepper, herbs, rubs and marinades to vary the flavour.

* Take your fish out of the fridge beforehand so that it has a chance to reach room temperature.

* Turn your grill on at least 5 - 10 minutes before you intend to cook the salmon, if you’ve decided to have a barbecue (it will need to be lit at least ½ hour before you intend to cook to allow the flames to die down and the charcoal to become grey).

* Oil your fish - not the grill! - This is extremely important, if you oil the grill your fish will stick.

* Try not to move the salmon around too much once it’s been put on the grill or Barbecue, leave it until there are bar marks on it and then give it a quarter turn, that way you’ll end up with a professional looking lattice mark. Once one side is done, flip it over and repeat on the other side.




Grilled Salmon Recipes with Lemon Butter


grilled salmon


A simple summer recipe for salmon steaks. Grilled salmon recipes. Simple grilled salmon steaks with lemon butter. Perfect for cooking on the BBQ or under the grill.


Serves: 4

Ingredients

* 8oz Salmon steak
* 3oz butter
* 2 tablesps lemon juice
* Salt & Pepper
* Lemon quarters to serve


Method

Melt the butter in a pan or in a bowl in the microwave. Mix in the lemon juice.

Wash and dry the salmon steaks and arrange in a single layer in a glass or china dish.

Time to prepare barbecue (medium-high heat) or grill.

Pour the lemon butter mix over the salmon steaks.
Marinate for 20 minutes.

Barbeque or grill the salmon steaks until turning opaque, turning after 5 minutes and brushing occasionally with the lemon butter marinade until cooked.

Season with salt and pepper and dish up.

Brush with any remaining lemon butter and serve the grilled salmon recipe with a simple salad and new potatoes. Garnish with a wedge of lemon.





Hot & Fragrant Rub for Grilled Salmon


The spices for this grilled salmon recipes are first lightly fried without oil until the fragrance is released, before being ground to powder.

Serves: 6-8

Ingredients:

* 6oz Salmon Fillet per person
* 2 tbsp fennel seeds
* 2 tbsp coriander seeds
* 2 tbsp cumin seeds
* ½ tbsp fenugreek seeds
* ½ tbsp black peppercorns
* ½ a cinnamon stick (or 1 teasp ground cinnamon)
* 1 clove
* 2 cardamom pods
* Salt & Pepper
* Oil


Method

Dry fry all the ingredients (except the ground cinnamon if using) over a gentle heat. Crush to a fine powder in a mortar and pestle or spice grinder and rub all over the salmon fillets on both sides. Leave for 1 - 2 hours.

Heat a ridged grill pan, chargrill or BBQ until hot.

Spread some oil over the salmon fillets and place on the grill flesh side down.

Cook for 5 minutes.

Turn over and cook until done.

Test by poking a knife into the centre of the salmon fillet and look inside, the fish should flake easily.

Serve with a selection of salads such as rice or potato and mixed leaf or green.



Note about Fenugreek:

Fenugreek is native to India and southern Europe. For centuries it has grown wild in India, the Mediterranean and North Africa. where it is mainly cultivated. A limited crop grows in France. It was used by the ancient Egyptians to combat fever and grown in classical times as cattle fodder. Commercially, it is used in the preparation of mango chutneys and as a base for imitation maple syrup. In India it is used medicinally, and as a yellow dyestuff. It is also an oriental cattle fodder and is planted as a soil renovator. In the West, fenugreek’s therapeutic use is now largely confined to the treatment of animals, though historically. it has been used in human medicine. The name derives from the Latin ‘Greek hay” illustrating its classical use as fodder.

Spice Description
Fenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8”). A deep furrow all but splits them in two. They are available whole and dried , or as a dull yellow powder, ground from the roasted seeds.
Bouquet: Warm and penetrating, becoming more pronounced when the seeds are roasted. Ground, they give off a ‘spicy’ smell, pungent, like an inferior curry powder which would probably contain too much fenugreek.

Flavor: Powerful, aromatic and bittersweet, like burnt sugar. There is a bitter aftertaste, similar to celery or lovage.

Hotness Scale: 2

Purchasing: Look in a spice shop or grocery that carries Indian spices. Or you can order online thru Amazon.com. (You may also inquire at a vitamin shoppe--they may carry the seeds.)

Preparation and Storage
Dried seeds should be lightly roasted before using (don’t overdo it though, or they will become bitter). After roasting, they are easily ground. A small amount will complement many other spices, but too much can be overpowering. If the seeds are required as part of a curry paste they can be soaked overnight to swell and soften, and be easily mixed with the other ingredients.

Culinary Uses
The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheap bought powders it often overpowers. When fish is curried, particularly strong-tasting fish such as tuna and mackerel, fenugreek is frequently included in the spice mixture. Many chutneys and pickles incorporate it and it gives a tangy aroma to vegetables. The leaves, both fresh and dried, are used in meat curries, dhal and vegetable dishes and chutneys. The seeds are an ingredient of the Middle Eastern confection halva. Flour mixed with ground fenugreek makes a spicy bread. In India the roasted ground seeds are infused for a coffee substitute or adulterant. A tea can be made by infusing teaspoon of seed with two cups of water for five minutes.

Herckleperckle
Member

11-20-2003

Monday, August 21, 2006 - 1:38 am   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
More Grilled Salmon

From: Cooking for Engineers, found HERE.

Recently, I decided to re-introduce salmon into my diet because salmon is a rich source of omega-3 fatty acids. But, Tina finds that cooked salmon is usually very dense, chewy, and not very tasty. The easiest salmon recipe I know is simply to sprinkle lemon-pepper on salmon, optionally add some garlic slices, and bake at 350°F. Unfortunately, unless you enjoy the natural cooked flavors of salmon, this dish isn't that compelling. Lucky for me, the July & August 2004 issue of Cook's Illustrated magazine contained a quick recipe for Glazed Salmon. Not only is this recipe easy to make, it tastes excellent.

First I took a large fillet of salmon and cut into pieces, each about 8 oz. (225 grams).

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I measured out 1/3 cup soy sauce and 1/3 cup maple syrup.

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After mixing the soy sauce and maple syrup together, I poured it into a 9x13 in. pan. I placed the salmon filets flesh side down into the mixture. In my case, I had more salmon than could fit in a single pan, so I whipped up another batch of soy sauce and maple syrup for the extra pieces. I slipped these into the refrigerator while preparing the glaze.

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I then poured 2 tablespoons of soy sauce and a 1/4 cup of maple syrup into a small saucepan. I then brought it to a simmer and held it there for a couple minutes to thicken up into a glaze. I set aside two tablespoons for use later and took the rest outside to the grill (which I turned on).

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I took the salmon out of the refrigerator and liberally covered the flesh of the fillets with fresh ground black pepper.

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I took the salmon out to my preheated grill. After soaking a paper towel in some vegetable oil, I used a pair of tongs and rubbed the grill with oil to keep the fish from sticking. Then, I placed the salmon flesh side down on the grill over high heat for three minutes.

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I flipped the salmon over (still on high heat) and brushed some glaze over each piece (onto the exposed flesh).

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After two minutes (when the thickest part of the filet has been cooked about halfway through), I brushed more glaze onto the flesh and flipped them over onto the low heat side of the grill.

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After another two minutes, the salmon is done. Brush the reserved glaze on and it's ready to serve. If cooked properly, the salmon should have a nice crust as well as a soft almost flaky interior. (If it flakes easily, then it's a bit overcooked.)

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Note: For this specific recipe, it's more important to grill the flesh and skin to form a crust than for any specific time.

Texannie
Member

07-16-2001

Monday, August 21, 2006 - 2:11 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I brush my salmon with olive oil. Sprinkle lemon juice, black pepper, Tony Chachere's seasoning, and fres pico de gallo and then bake.

Biloxibelle
Member

12-21-2001

Monday, August 21, 2006 - 7:07 am   Edit Post Move Post Delete Post View Post Send Biloxibelle a private message Print Post    
whatyaknow, they are 2 different things. I never knew that. Still willing to try skate. I just have to find out where to get it.

Yup, Herck we had seafood for years. DH longer then myself. It started tanking with the Red Snapper limits and foreign trade. First he sold off the boat. Which was a huge relief. Hard to deal with drinking fisherman and thief. Seafood is a big "cash" industry. Then he closed the fish house in Panama City, FL. For years he ran out of Atlanta. Making what we called the loop. From GA, to FL, to AL, to MS and back to Atlanta. It became to much of a battle so we sold it all. There are times I do miss it though.

Biloxibelle
Member

12-21-2001

Monday, August 21, 2006 - 7:15 am   Edit Post Move Post Delete Post View Post Send Biloxibelle a private message Print Post    
I like salmon, but given a choice between the 2 I prefer Mahi Mahi. The Broiled Mahi-Mahi with Tangy Glaze recipe Herck posted sounds wonderful.

Eris
Member

11-13-2003

Monday, August 21, 2006 - 7:24 am   Edit Post Move Post Delete Post View Post Send Eris a private message Print Post    
oh great!!! I knew I could count on you guys! Thanks so much!!!

Texannie
Member

07-16-2001

Monday, August 21, 2006 - 8:14 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
My preference is red snapper..yum!

Herckleperckle
Member

11-20-2003

Monday, August 21, 2006 - 8:41 am   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
I like red snapper, too, Annie!

And I typically just broil my salmon and squeeze lemon over it. That's it!

Herckleperckle
Member

11-20-2003

Monday, August 21, 2006 - 9:00 am   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Red Snapper Recipes


Blackened Red Snapper



Ingredients

• 2 red snapper filets, halved
• 1/2 cup margarine (or butter, I'd guess)
• 2 tablespoons lemon juice
• 1 tablespoon parsley, minced
• 1 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/8 teaspoon salt
• 1/8 teaspoon garlic salt
• 1/8 teaspoon thyme
• 1/8 teaspoon onion salt
• 1/8 teaspoon oregano
• dash of black pepper

Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the snapper.

Oil grill grate and preheat.

Bring lemon juice to a boil. Remove from heat and add margarine. Mix well.

Carefully place snapper filets on the grill. Cook snapper until done. About 4 minutes per side.

Remove snapper from grill.

Add parsley to lemon butter. Spoon about 1 1/2 tablespoons of butter mixture over each piece of snapper and serve.



Red Snapper w/Basil Lime Sauce


Ingredients:
2 small poblano chilies, charred, seeded and peeled
1/4 cup pumpkin seeds or
1/4 cup pine nuts, lightly toasted in a dry skillet
1 clove garlic, finely chopped
3 tbls shallots, finely chopped
1/2 cup chicken stock
4 fillets red snapper, (6 to 7 ozs each)
1 Tbsp olive oil
Salt, to taste
Black Pepper, freshly ground, to taste
1/4 cup heavy cream
1/4 cup basil leaves, finely chopped
1 tsp lime zest, finely chopped
2 Tbsp lime juice



Directions:

Preheat a grill or broiler.

Combine the chilies, pumpkin seeds, garlic, shallots and chicken stock in a blender. Puree for about 30 seconds. Transfer the puree to a saucepan. Bring to a boil. Set aside.

Lightly brush the snapper fillets with the olive oil. Sprinkle with salt and pepper. Grill or broil the fillets 3 to 4 minutes on each side or until fish flakes easily. Just before serving, add the cream, basil, lime zest, juice and salt and pepper to the sauce. Simmer 3 to 4 minutes. Spoon the sauce onto the dinner plates. Top with the fish.



Asian Baked Snapper


Serves: 4
Rating: 5 stars (highest)
Time: Ready in 30-60 minutes

Ingredients:

1 whole snapper -- cleaned and gutted
1 red onion -- peeled and finely chopped
1 red chili -- finely chopped
2 cloves garlic -- crushed
2 tablespoons sherry
1 tablespoon sesame oil
2 tablespoons lemon juice
1 tablespoon fresh coriander or parsley chopped.


Directions:

Cut three slashes in the thickest part of the flesh on each side of the fish.

Place fish in a large lightly oiled baking tray.

Except for the coriander and parsley, combine remaining ingredients in a bowl and mix well. Pour this mixture over fish. Cover fish with foil. Bake in a hot oven for 25 to 30 minutes or until flesh flakes.

To serve, spoon juices over fish and sprinkle with chopped herbs. Serve with steamed rice.


Per Serving (excluding unknown items): 2131 Calories; 219g Fat (92.4% calories from fat); 20g Protein; 21g Carbohydrate; 3g Dietary Fiber; 31 mg Cholesterol; 62mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 43 1/2 Fat.

Wow, that's a lot of calories! I didn't realize snapper was so fatty! (No wonder it's good. Sigh.)

Herckleperckle
Member

11-20-2003

Monday, August 21, 2006 - 9:21 am   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
More Red Snapper Recipes

(See below. I guess I was wrong--the fish is low-fat according to this source. Must have been the ingredients in that last recipe.)

Red snapper is a mild-flavored, low fat fish. The fat that fish does contain is known as omega-3 fatty-acids, thought to provide a wide range of health benefits.

red sn
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Mustard-Grilled Red Snapper


mustard grilled red snapper


Try jazzing up red snapper with this tangy mustard coating before grilling it. Fish is done when it is opaque and just begins to flake easily when tested with a fork.


Ingredients

1/2 cup Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon ground red pepper
4 red snapper fillets (about 6 ounces each)
Fresh parsley sprigs and red peppercorns (optional)


1. Spray grid with nonstick cooking spray. Prepare grill for direct cooking.

2. Combine mustard, vinegar and pepper in small bowl; mix well. Coat fish thoroughly with mustard mixture.

3. Place fish on grill. Grill, covered, over medium-high heat 8 minutes or until fish flakes easily when tested with fork, turning halfway through grilling time.

Garnish with parsley sprigs and red peppercorns, if desired.




Red Snapper with Pineapple-Peach Salsa and Mango "Guacamole" BBQ Recipe


Tropical flavours mingle with just enough chilli to make this light snapper dish exotically intriguing.

Makes 6 servings.

For the snapper:

2 red snapper fillets, 1 to 1-1/4 pounds each, skin on
1/4 cup fresh orange juice
1-1/2 teaspoons olive oil
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
3 cloves garlic, minced



For the salsa:

1 fresh pineapple, sliced, cored, and peeled
2 medium peaches, peeled, halved, and pitted
1 small onion, diced
2 jalapeño chillies, seeded and diced
8 to 10 sprigs fresh cilantro, chopped
Salt
Sugar and/or lime juice, if needed



For the mango "guacamole":

3 ripe mangoes
1/2 small onion, very finely chopped
1 jalapeño chilli or habanero chilli, seeded and finely chopped
1 ripe tomato, cored and finely chopped
1 clove garlic, minced
2 teaspoons chopped fresh mint
1/2 teaspoon salt
5 sprigs parsley, chopped
Olive oil for brushing fillets
Warm flour tortillas



To prepare the snapper:

Rinse fish and pat dry.

Combine orange juice, oil, salt, pepper, paprika, and garlic in a resealable plastic bag. Add fish and seal bag; turn to coat fish. Marinate in the refrigerator for 1 to 2 hours.


Salsa Prep:

While fish is marinating, make the salsa: Place the pineapple rings and peach halves in the centre of the cooking grate and grill 5 to 7 minutes, turning once halfway through cooking time. Remove from grill and allow to cool.

Dice and place in a small bowl. Add the onion, jalapeño, and cilantro; mix well.

Season with salt.

Adjust tartness with either sugar or lime juice. Let rest for 30 to 60 minutes before serving so flavours can blend.


Guacamole Prep:

Peel mangoes and cut fruit off sides and ends of the pit. In a medium-sized bowl, mash mango with a fork and combine with the remaining guacamole ingredients until well mixed but still lumpy. Chill until ready to serve.



Finishing up:

Remove fish from marinade and blot on a paper towel.

Lightly brush both sides of fish with oil to prevent sticking to cooking grate. Place fish skin side down in centre of cooking grate. Grill 8 to 10 minutes or until fish is opaque and flakes with a fork, turning once halfway through grilling time. Remove from grill.

Serve with the salsa, guacamole, and tortillas.



Note: Always wear gloves when handling chillies, especially the extra hot habanero, and be careful not to get any in your eyes. Wash hands thoroughly after handling chillies and keep chillies out of the reach of children.

Vee
Member

02-23-2004

Monday, August 21, 2006 - 9:27 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Herckie, have you been hungry a lot lately?

Herckleperckle
Member

11-20-2003

Monday, August 21, 2006 - 9:30 am   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
No, not really. Just on a tear; inherited my mother's tendency to become obsessive-compulsive as she aged!

Herckleperckle
Member

11-20-2003

Monday, August 21, 2006 - 9:32 am   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
red snapper BBQ recipe-mango-pineapple-guac

Oops. Pic for above recipe.

Biloxibelle
Member

12-21-2001

Monday, August 21, 2006 - 9:46 am   Edit Post Move Post Delete Post View Post Send Biloxibelle a private message Print Post    
I love, love, love Halibut. Here is a recipe I have for it. Word of caution it is best to have help when making this dish. Two hands are not enough.

Almond-Crusted Halibut

* 1/3 cup dry white wine
* 2 tablespoons cider vinegar
* 2 tablespoons minced shallots
* 1 sprig fresh thyme
* 1 bay leaf
* 1/3 cup heavy cream
* 10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
* 3 tablespoons chopped fresh chives
* 2 teaspoons fresh lemon juice
* salt and pepper to taste
* 6 (6 ounce) fillets halibut
* 2 tablespoons vegetable oil
* 1 tablespoon unsalted butter
* 1/4 cup fresh bread crumbs
* 2/3 cup minced blanched almonds
* 1 tablespoon unsalted butter, melted
* 1 egg, lightly beaten


1. Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
2. Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
3. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
4. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
5. Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

Another suggestion is find a fine restaurant. Order it from their menu.

Teachmichigan
Member

07-22-2001

Monday, August 21, 2006 - 2:14 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Just a tip -- when grilling (or cooking) salmon, after cooking the "non-skin" side, REMOVE the skin, scrape off the "mudline" (or darker meat) and finish grilling. It takes care of any fishy taste.

Karen
Member

09-07-2004

Tuesday, August 22, 2006 - 12:00 am   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Holy guacamole... are there ever a number of seafood recipies here!!

I have to say, Herk posted a recipe a bit upthread for maple salmon - fillets marinated in 1/3c maple syrup, 1/3c soy sauce. This is the only way I cook my salmon these days, I've been doing it this way and only this way for about five years now, and it's absolutely phenominal. I usually do 2 parts syrup for 1 part soy sauce, so about 1/2c syrup and 1/4c soy sauce... makes it sticky and golden and sweet. Awesome.