Cooking For Fun
Seafood on the Grill
Skin fillets and cut into serving size portions. Place fish in a single layer in a shallow baking dish. Combine remaining ingredients and pour over fish. Let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting. Place fish on a well greased broiler pan. Broil about 4" from source of heat for 4 to 6 minutes. Turn carefully and brush with sauce. Broil 4 to 6 minutes longer or until fish flakes easily when tested with a fork.
CFF Shared by Eileen
Thaw frozen fillets. Place
fillets in a single layer, skinned side down, on a bake and serve
CFF Shared by Eileen
Preheat oven to 350 F. Combine the butter and oil in an iron skillet and heat until the butter is melted. Sauté the onion, ginger, cilantro, and capers for 2 minutes over medium heat. Lay fillets on top (skinside up) and continue to cook for 2 minutes. Turn the fillets and cook for 1 1/2 minutes more. Deglaze with the white wine. Place entire pan into a preheated 350 F degree oven for 4 to 5 minutes. When cooked, place fillets on plates. Return pan to high heat and add the sour cream. Stir and cook for a minute until the liquid is reduced and thickened; add salt and pepper to taste. Pour over fillets and serve.
CFF Shared by Eileen
In a shallow dish soak the trout fillets in milk to cover for one hour. In a second dish, mix the cornmeal and flour together. Season with salt, pepper and Old Bay.
Remove the fish from the milk one fillet at a time, letting the excess milk drip back into the dish. Coat well with the cornmeal mixture.In a frying pan, pour in oil to a depth of 1/2 inch, and place over medium heat. When oil is hot, add as many fillets as the pan will hold… do not over crowd. Fry about 4 to 5 minutes on each side, or until golden brown. Remove the fish from the pan and drain well on paper towels. Serve with lemon wedges, Tabasco Sauce and Tartar sauce on the side. Serves 6-8.
CFF Shared by Mike
Cook the shellfish while the fire is very hot and serve as an appetizer. Scrub 16 oysters, 16 littleneck clams and 16 debearded mussels. Arrange the shellfish on the grill, oysters deep-shell down so the juices won't spill out. Cover and cook just until the shells open, about 2 minutes for the mussels and 5 minutes for the clams and oysters. Remove the shellfish from the grill as they open. Serve with a squeeze of fresh lemon juice or with melted butter.
Make sure the snapper has been cleaned and scaled. You may leave the head and tail intact if preparing a whole snapper. Rinse and dry fish thoroughly.
Melt butter and sauté garlic in it until soft, approximately 3 to 5 minutes. Halve 3 limes and squeeze the lime juice into the garlic butter. Using a basting brush, coat both sides of each fish or fillet with the butter mixture. Tuck a few sprigs of fresh herbs in each fish, or combine dried herbs and sprinkle evenly in the fish. Season each portion with salt and cayenne pepper.
Utilize a fish rack or gently place fish directly on your tinfoil-covered grill, about 3 or 4 inches above the coals. Grill snapper for about 10 minutes, basting occasionally with the remaining butter sauce.
Meanwhile, prepare to grill the green onions. Plan on 6 to 8 green onions per serving, and trim them to 5 or 6 inches in length. Soak the string in ice water to prevent them from burning during cooking, and use the strings to tie up 4 bundles of green onions. Dip each white-ended bundle in the sauce of lime, garlic, and butter. Grill, with the onions propped up like palm trees, white sides down, until tender.
Carefully turn the fish
in the rack or with a large spatula on the grill and cook another 10 minutes.
When completely cooked, the flesh should be opaque in color and easy to
flake with a fork. Garnish with thin slices of the 4th lime and serve warm
with the grilled green onion bunches. Goes well with
Tip: Spice up your snapper! Coat the fish with a paste made of 3 Tbs. paprika, 2 tsp. cayenne pepper, 1 tsp. salt, 2 tsp. granulated sugar, and the juice of eight limes. Grill as directed, but serve with a salsa on the side and a Mexican salad or rice.
To prepare the peanut sauce, place ginger root, cilantro (or parsley), and jalapeno peppers in a food processor or blender, and process until smooth. Add vinegar, soy sauce, and peanut butter, and puree until smooth and creamy. Add curry, honey, and sesame oil. Process until mixed well. Remove sauce from processor and refrigerate until time to serve.
To prepare the shrimp, soak wood skewers in water for one hour, then skewer shrimp -- three to each skewer.
Marinate skewered shrimp in sweet chili sauce (and sherry if desired) for at least one hour.
Prepare your hot grill and grill each skewer of shrimp for about three minutes on each side.
Meanwhile, following the directions on the package of the Chinese Noodles you've selected, prepare and cook them while the shrimp are grilling.
Drain and the toss the cooked noodles with the peanut sauce in a large bowl, then place individual portions on six serving plates.
When shrimp are finished, place one skewer on top of each portion of noodles and serve.
Separate the cooked crab legs and claws from the bodies. Clean out the broad back shells, removing and discarding the softer belly shells and insides. Thoroughly rinse and brush the inside and outside of each crab shell; set aside.
Crack the claws and legs and remove all the crab meat, transferring it to a mixing bowl as you go; discard leg shells.
Mix celery, onion, peppers, mayonnaise, and lemon juice with crab meat, adding salt and pepper to taste.
Equally distribute portions (about 1 cup each) into the shells. Cover the meat mixture in each shell with bread crumbs or dry stuffing mix and sprinkle cheese over all.
Wrap the shell completely with tinfoil, leaving only a small vent in the top. Place the packets on a medium grill with the open side of the vented tinfoil shells facing up.
Cover and let cook for 15 to 20 minutes. Serve warm.
Tip: To cook your crabs, simply toss the leggy creatures into a large stock pot of boiling water and boil until the meat has turned from translucent to an opaque white color. This usually requires about 10 minutes at a furious boil; then drain and cool before handling.
Combine the bourbon, sugar, ketchup, Worcestershire sauce, lemon juice, garlic, salt and pepper; mix well. Brush salmon with a thin coating of the glaze and place on grill. Continue to baste when turning chicken.
Notes: The bourbon glazealso
makes a fantastic marinade for chicken.
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