Recipe Tag: Seafood

Grilled Mahi-Mahi

Ingredients:

  • 2 Mahi-Mahi fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 lemon, halved
  • Fresh herbs (like parsley or cilantro for garnish)

Ingredients:

  • 2 Mahi-Mahi fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 lemon, halved
  • Fresh herbs (like parsley or cilantro for garnish)

Instructions:

  1. Preheat the Grill:
    • Preheat your grill to medium-high heat. Ensure it’s hot enough to sear the fish, preventing it from sticking.
  2. Prepare the Mahi-Mahi:
    • Pat the Mahi-Mahi fillets dry with paper towels. This helps the seasoning stick better and ensures a good sear.
  3. Season the Fillets:
    • Brush each fillet with olive oil. Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Sprinkle this spice mix evenly over both sides of the fillets.
  4. Grill the Fish:
    • Place the fillets on the hot grill. Cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork. The exact time will depend on the thickness of the fillets.
  5. Serve:
    • Squeeze fresh lemon juice over the grilled Mahi-Mahi right before serving. Garnish with chopped fresh herbs for a touch of freshness.

Instructions:

  1. Preheat the Grill:
    • Preheat your grill to medium-high heat. Ensure it’s hot enough to sear the fish, preventing it from sticking.
  2. Prepare the Mahi-Mahi:
    • Pat the Mahi-Mahi fillets dry with paper towels. This helps the seasoning stick better and ensures a good sear.
  3. Season the Fillets:
    • Brush each fillet with olive oil. Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Sprinkle this spice mix evenly over both sides of the fillets.
  4. Grill the Fish:
    • Place the fillets on the hot grill. Cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork. The exact time will depend on the thickness of the fillets.
  5. Serve:
    • Squeeze fresh lemon juice over the grilled Mahi-Mahi right before serving. Garnish with chopped fresh herbs for a touch of freshness.

Cioppino

Ingredients:

  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 fennel bulb, thinly sliced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups fish or seafood stock
  • 1 cup dry white wine
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound shrimp, peeled and deveined
  • 1 pound firm fish fillets (like cod, halibut), cut into chunks
  • 1/2 pound scallops
  • Fresh parsley, chopped for garnish
  • Fresh lemon juice (optional, for serving)

Ingredients:

  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 fennel bulb, thinly sliced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups fish or seafood stock
  • 1 cup dry white wine
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound shrimp, peeled and deveined
  • 1 pound firm fish fillets (like cod, halibut), cut into chunks
  • 1/2 pound scallops
  • Fresh parsley, chopped for garnish
  • Fresh lemon juice (optional, for serving)

Instructions:

  1. Sauté Aromatics:
    • In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and fennel. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add Spices and Tomatoes:
    • Stir in the red pepper flakes, salt, black pepper, basil, oregano, and bay leaf. Cook for another minute until fragrant.
    • Add the crushed tomatoes, tomato sauce, seafood stock, and white wine. Bring to a simmer.
  3. Simmer the Stew:
    • Let the stew simmer, uncovered, for about 30 minutes to allow the flavors to blend.
  4. Add Seafood:
    • Add the clams and mussels to the pot, cover, and cook until they start to open, about 5 minutes.
    • Add the shrimp, fish fillets, and scallops. Simmer gently until the fish is cooked through and the shrimp are pink and opaque, about 5 more minutes. Discard any clams or mussels that do not open.
  5. Final Touches:
    • Taste and adjust seasoning if necessary. Remove the bay leaf.
  6. Serve:
    • Ladle the cioppino into bowls, making sure each serving has a good mix of seafood.
    • Garnish with chopped fresh parsley and a squeeze of fresh lemon juice if desired.
    • Serve hot, with crusty bread for dipping into the sauce.

Instructions:

  1. Sauté Aromatics:
    • In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and fennel. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add Spices and Tomatoes:
    • Stir in the red pepper flakes, salt, black pepper, basil, oregano, and bay leaf. Cook for another minute until fragrant.
    • Add the crushed tomatoes, tomato sauce, seafood stock, and white wine. Bring to a simmer.
  3. Simmer the Stew:
    • Let the stew simmer, uncovered, for about 30 minutes to allow the flavors to blend.
  4. Add Seafood:
    • Add the clams and mussels to the pot, cover, and cook until they start to open, about 5 minutes.
    • Add the shrimp, fish fillets, and scallops. Simmer gently until the fish is cooked through and the shrimp are pink and opaque, about 5 more minutes. Discard any clams or mussels that do not open.
  5. Final Touches:
    • Taste and adjust seasoning if necessary. Remove the bay leaf.
  6. Serve:
    • Ladle the cioppino into bowls, making sure each serving has a good mix of seafood.
    • Garnish with chopped fresh parsley and a squeeze of fresh lemon juice if desired.
    • Serve hot, with crusty bread for dipping into the sauce.

Grilled Salmon

Ingredients:

  • 4 salmon fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 lemon, sliced for garnish
  • Optional marinade/glaze:
    • 2 tablespoons soy sauce
    • 2 tablespoons maple syrup or honey
    • 1 clove garlic, minced
    • 1 teaspoon grated fresh ginger

Ingredients:

  • 4 salmon fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 lemon, sliced for garnish
  • Optional marinade/glaze:
    • 2 tablespoons soy sauce
    • 2 tablespoons maple syrup or honey
    • 1 clove garlic, minced
    • 1 teaspoon grated fresh ginger

Instructions:

  1. Preheat the Grill:
    • Preheat your grill to medium-high heat. You want a hot grill to ensure the salmon gets a nice sear.
  2. Prepare the Salmon:
    • Rinse the salmon fillets under cold water and pat them dry with paper towels. This helps to achieve a crispy skin.
    • Brush both sides of the salmon with olive oil and season generously with salt and black pepper. This helps prevent sticking and adds flavor.
  3. Marinate (Optional):
    • If using a marinade, combine the soy sauce, maple syrup, minced garlic, and grated ginger in a small bowl. Brush this mixture over the salmon fillets and let them marinate for about 15-30 minutes in the refrigerator.
  4. Grill the Salmon:
    • Place the salmon fillets on the hot grill, skin side down. Grill for about 4-6 minutes, depending on the thickness of the fillets.
    • Carefully flip the salmon over and grill for another 3-5 minutes, or until the salmon is just cooked through and easily flakes with a fork. The exact time will depend on the thickness of your fillets and the heat of your grill.
  5. Serve:
    • Remove the salmon from the grill and let it rest for a couple of minutes.
    • Serve the grilled salmon with slices of lemon on the side for squeezing over the top. Additional garnishes can include fresh herbs like dill or parsley.
  6. Serving Suggestions:
    • Grilled salmon pairs beautifully with a variety of sides such as a fresh salad, steamed vegetables, or a light pasta dish. For a heartier meal, serve it with roasted potatoes or a quinoa salad.

Instructions:

  1. Preheat the Grill:
    • Preheat your grill to medium-high heat. You want a hot grill to ensure the salmon gets a nice sear.
  2. Prepare the Salmon:
    • Rinse the salmon fillets under cold water and pat them dry with paper towels. This helps to achieve a crispy skin.
    • Brush both sides of the salmon with olive oil and season generously with salt and black pepper. This helps prevent sticking and adds flavor.
  3. Marinate (Optional):
    • If using a marinade, combine the soy sauce, maple syrup, minced garlic, and grated ginger in a small bowl. Brush this mixture over the salmon fillets and let them marinate for about 15-30 minutes in the refrigerator.
  4. Grill the Salmon:
    • Place the salmon fillets on the hot grill, skin side down. Grill for about 4-6 minutes, depending on the thickness of the fillets.
    • Carefully flip the salmon over and grill for another 3-5 minutes, or until the salmon is just cooked through and easily flakes with a fork. The exact time will depend on the thickness of your fillets and the heat of your grill.
  5. Serve:
    • Remove the salmon from the grill and let it rest for a couple of minutes.
    • Serve the grilled salmon with slices of lemon on the side for squeezing over the top. Additional garnishes can include fresh herbs like dill or parsley.
  6. Serving Suggestions:
    • Grilled salmon pairs beautifully with a variety of sides such as a fresh salad, steamed vegetables, or a light pasta dish. For a heartier meal, serve it with roasted potatoes or a quinoa salad.

Lobster Roll

Ingredients:

  • 4 cups cooked lobster meat, cut into bite-sized pieces (about 4-5 medium-sized lobsters)
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons celery, finely chopped (optional)
  • 1 tablespoon fresh chives or green onions, finely chopped
  • Salt and black pepper to taste
  • 4-6 New England-style hot dog buns (top-split)
  • Butter, for toasting the buns
  • Lettuce leaves (optional, for lining the buns)

Ingredients:

  • 4 cups cooked lobster meat, cut into bite-sized pieces (about 4-5 medium-sized lobsters)
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons celery, finely chopped (optional)
  • 1 tablespoon fresh chives or green onions, finely chopped
  • Salt and black pepper to taste
  • 4-6 New England-style hot dog buns (top-split)
  • Butter, for toasting the buns
  • Lettuce leaves (optional, for lining the buns)

Instructions:

  1. Prepare the Lobster:
    • If starting with live lobsters, boil them in salted water for about 12-15 minutes, then cool and remove the meat from the shells. If using pre-cooked lobster, simply cut the meat into chunks.
  2. Mix the Lobster Salad:
    • In a bowl, combine the lobster meat, mayonnaise, lemon juice, chopped celery, and chives. Gently mix to combine without breaking up the lobster chunks too much.
    • Season with salt and black pepper to taste. Refrigerate the mixture for about 10-20 minutes to let the flavors meld, though you can skip chilling if pressed for time.
  3. Prepare the Buns:
    • Butter the outside of each hot dog bun. Toast the buns in a skillet over medium heat until golden brown on both sides. This adds a delightful crunch and richness to the roll.
  4. Assemble the Rolls:
    • If desired, line each toasted bun with a lettuce leaf before adding the lobster filling. This can help prevent the bun from getting soggy.
    • Generously fill each bun with the chilled lobster salad.
  5. Serve:
    • Serve the lobster rolls immediately after assembly to enjoy the contrast of warm, buttery bread and cool, creamy lobster salad.
    • These are typically paired with sides like potato chips, pickles, or a fresh summer salad.

Instructions:

  1. Prepare the Lobster:
    • If starting with live lobsters, boil them in salted water for about 12-15 minutes, then cool and remove the meat from the shells. If using pre-cooked lobster, simply cut the meat into chunks.
  2. Mix the Lobster Salad:
    • In a bowl, combine the lobster meat, mayonnaise, lemon juice, chopped celery, and chives. Gently mix to combine without breaking up the lobster chunks too much.
    • Season with salt and black pepper to taste. Refrigerate the mixture for about 10-20 minutes to let the flavors meld, though you can skip chilling if pressed for time.
  3. Prepare the Buns:
    • Butter the outside of each hot dog bun. Toast the buns in a skillet over medium heat until golden brown on both sides. This adds a delightful crunch and richness to the roll.
  4. Assemble the Rolls:
    • If desired, line each toasted bun with a lettuce leaf before adding the lobster filling. This can help prevent the bun from getting soggy.
    • Generously fill each bun with the chilled lobster salad.
  5. Serve:
    • Serve the lobster rolls immediately after assembly to enjoy the contrast of warm, buttery bread and cool, creamy lobster salad.
    • These are typically paired with sides like potato chips, pickles, or a fresh summer salad.

Crab Cakes

Ingredients:

  • 1 pound crab meat (preferably lump or backfin)
  • 1/4 cup breadcrumbs (or crushed crackers for more texture)
  • 1 large egg, beaten
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons Old Bay seasoning
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped green onions
  • Salt and black pepper to taste
  • Vegetable oil for frying

Ingredients:

  • 1 pound crab meat (preferably lump or backfin)
  • 1/4 cup breadcrumbs (or crushed crackers for more texture)
  • 1 large egg, beaten
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons Old Bay seasoning
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped green onions
  • Salt and black pepper to taste
  • Vegetable oil for frying

Instructions:

  1. Prepare Crab Mixture:
    • In a large bowl, gently mix the crab meat with the breadcrumbs, ensuring not to break up the crab meat too much.
  2. Mix Wet Ingredients:
    • In another bowl, combine the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, chopped parsley, and green onions. Stir until well blended.
  3. Combine Mixtures:
    • Fold the wet mixture into the crab and breadcrumb mixture until just combined. Season with salt and black pepper. Be gentle to keep the lumps of crab intact.
  4. Form Crab Cakes:
    • Shape the mixture into small patties, about 3 inches wide and 3/4 inch thick.
  5. Chill:
    • Place the formed crab cakes on a plate, cover, and refrigerate for at least 30 minutes. This helps them firm up and hold together when cooking.
  6. Cook Crab Cakes:
    • Heat a few tablespoons of vegetable oil in a large skillet over medium heat.
    • Carefully place the crab cakes in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
  7. Serve:
    • Serve the crab cakes hot with a side of tartar sauce, lemon wedges, or a simple remoulade sauce.

Instructions:

  1. Prepare Crab Mixture:
    • In a large bowl, gently mix the crab meat with the breadcrumbs, ensuring not to break up the crab meat too much.
  2. Mix Wet Ingredients:
    • In another bowl, combine the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, chopped parsley, and green onions. Stir until well blended.
  3. Combine Mixtures:
    • Fold the wet mixture into the crab and breadcrumb mixture until just combined. Season with salt and black pepper. Be gentle to keep the lumps of crab intact.
  4. Form Crab Cakes:
    • Shape the mixture into small patties, about 3 inches wide and 3/4 inch thick.
  5. Chill:
    • Place the formed crab cakes on a plate, cover, and refrigerate for at least 30 minutes. This helps them firm up and hold together when cooking.
  6. Cook Crab Cakes:
    • Heat a few tablespoons of vegetable oil in a large skillet over medium heat.
    • Carefully place the crab cakes in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
  7. Serve:
    • Serve the crab cakes hot with a side of tartar sauce, lemon wedges, or a simple remoulade sauce.

Shrimp Scampi

Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (or chicken broth if you prefer not to use alcohol)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1/4 cup chopped parsley
  • Red pepper flakes (optional, for a little heat)
  • 8 ounces linguine or spaghetti, cooked according to package instructions

Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (or chicken broth if you prefer not to use alcohol)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1/4 cup chopped parsley
  • Red pepper flakes (optional, for a little heat)
  • 8 ounces linguine or spaghetti, cooked according to package instructions

Instructions:

  1. Prep the Shrimp:
    • Season the shrimp with salt and pepper.
  2. Cook the Shrimp:
    • In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter.
    • Add the shrimp in a single layer and cook for about 1-2 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Make the Sauce:
    • In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter.
    • Add the minced garlic and cook for about 1 minute until fragrant but not browned.
    • Pour in the white wine (or chicken broth) and lemon juice. Let the sauce simmer for 2-3 minutes to reduce slightly.
    • Stir in the lemon zest and red pepper flakes if using.
  4. Combine Shrimp and Sauce:
    • Return the shrimp to the skillet. Toss to coat in the sauce and heat through, about 1 minute.
    • Stir in the chopped parsley.
  5. Serve:
    • Serve the shrimp and sauce over the cooked pasta. Toss everything together to ensure the pasta is well coated with the sauce.
    • Optionally, you can garnish with additional parsley or a sprinkle of Parmesan cheese.

Instructions:

  1. Prep the Shrimp:
    • Season the shrimp with salt and pepper.
  2. Cook the Shrimp:
    • In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter.
    • Add the shrimp in a single layer and cook for about 1-2 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Make the Sauce:
    • In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter.
    • Add the minced garlic and cook for about 1 minute until fragrant but not browned.
    • Pour in the white wine (or chicken broth) and lemon juice. Let the sauce simmer for 2-3 minutes to reduce slightly.
    • Stir in the lemon zest and red pepper flakes if using.
  4. Combine Shrimp and Sauce:
    • Return the shrimp to the skillet. Toss to coat in the sauce and heat through, about 1 minute.
    • Stir in the chopped parsley.
  5. Serve:
    • Serve the shrimp and sauce over the cooked pasta. Toss everything together to ensure the pasta is well coated with the sauce.
    • Optionally, you can garnish with additional parsley or a sprinkle of Parmesan cheese.