Seafood and Fish Dishes

This section offers some unusual dishes for those who love seafood and fish. Fish could be prepared in so many different ways, not just fried in batter as most British folks like it, and it can be served as a really special meal.

Ahi Tuna Tartar with Wasabi Caviar and Spicy Ginger Vinaigrette - (Seafood)
Grilled Jerk-rubbed Snapper with Avocado Salsa - (Seafood)
Jerked Grilled Red Sea Bream with Pineapple Salsa - (Seafood)
Oysters Olivada - (Seafood)
Basil Encrusted Sautéed Alaskan Halibut with asparagus, couscous, and - (Seafood)
Seafood Risotto - (Seafood)
Smoked Salmon Quesadillas - (Seafood)
Smoked Mackerel Mouse - (Seafood)
Salmon Burgers with Smoked Cheese - (Seafood)
Baked Fish'n'Herbs - (Seafood)
Seafood Bake - (Seafood)
Baked Fish - (Seafood)
Mussels or Shrimp in White Wine - (Seafood)
Shrimp Pasta Salad - (Seafood)
Salmon Fillets with rice and vegetables - (Seafood)
Cajun Shrimps - (Seafood)
Stuffed Mackerel - (Seafood)
Creamy Mustard Salmon - (Seafood)
Seafood Pasta - very easy to do - (Seafood)

Ahi Tuna Tartar with Wasabi Caviar and Spicy Ginger Vinaigrette (Seafood)

Posted Saturday, September 13, 2003 by PAF-Recipes

Recipe courtesy Robert Lia, Geoffrey's & Salsa Kiss

Ingredients:

1 pound sashimi grade Ahi tuna, finely diced
1/4 cup sake and sesame marinade, (recipe follows)
1/4 teaspoon sesame seeds, toasted lightly
1/4 teaspoon black sesame seeds
1 avocado
1/2 cup diced pineapple

Instructions:

Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble "tower" base with avocado and pineapple. Top with marinated tuna and pack tightly.

Sake and Sesame Marinade:

Ingredients:

1/4 cup sesame oil
1/2 teaspoon chopped garlic
1/2 teaspoon chopped shallot
1/2 teaspoon fresh chopped ginger
1 cup sake (rice wine)
1/2 cup rice vinegar, unseasoned
1/4 cup soy sauce
1/3 cup brown sugar, or to taste
Cornstarch slurry (3 tablespoons cornstarch and 1 tablespoon
water, blended), to thicken

Instructions:

In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.

Yield: 4 servings

Grilled Jerk-rubbed Snapper with Avocado Salsa (Seafood)

Posted Wednesday, September 3, 2003 by PAF-Recipes

Recipe courtesy Michelle Bernstein

Ingredients:

4 yellowtail snappers, scaled, trimmed, and eviscerated
Jerk Marinade (recipe follows)
Avocado Salsa(recipe follows)

Instructions:

Coat each snapper with 1/4 cup jerk marinade. Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa. Coat each snapper with 1/4 cup jerk marinade. Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa.

Jerk Salsa

Ingredients:

1 bunch thyme, picked and chopped
1 bunch cilantro, leaves only, chopped
1 bunch Italian parsley, leaves only, chopped
2 allspice berries
2 cloves
Pinch cinnamon
1 Scotch bonnet pepper
4 cloves garlic
2 inches fresh ginger, peeled and chopped
1 bunch scallions, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon lime juice

Instructions:

Puree all ingredients in a blender until smooth. Reserve.

Avacado Salsa

Ingredients:

2 to 3 Haas avocados, peeled, seeded, and chopped
4 limes, juiced
1 round, ripe tomato, chopped
1 bunch cilantro, chopped
1 jalapeno, seeded and minced
1/4 cup olive oil
Salt and pepper

Instructions:

Combine all ingredients together and spoon over snapper when they are cooked.

Jerked Grilled Red Sea Bream with Pineapple Salsa (Seafood)

Posted Wednesday, August 27, 2003 by PAF-Recipes

Recipe courtesy Cheryl Smith @ www.salsakiss.com

Ingredients:

1 lime, halved, plus 1 lime, sliced into 8 pieces
4 whole (1 1/2 to 2 pounds) Red Sea bream, cleaned, scaled, and scored
6 tablespoon dry jerk rub (recipe follows)
8 sprigs fresh thyme sprigs
4 tablespoons olive oil
Kosher salt
Freshly ground black pepper
(Pineapple Salsa, recipe follows)

Instructions:

Squeeze the juice from the halved lime on the fish. Rub each fish inside and out with 1 1/2 tablespoons of the jerk rub. Salt and pepper the fish, if needed. Put 2 slices of lime, and 2 sprigs of thyme in the stomach cavity of each fish. Brush the outside of the fish with oil, and place on a hot grill. Cook about 5 to 6 minutes on each side, until the flesh flakes easily. Serve with Pineapple Salsa.

Pineapple Salsa

Ingredients:

1 ripe pineapple, peeled, cored, and diced small, (about 4 cups)
1 cup diced red pepper
1/2 cup diced onion
1/4 cup chopped cilantro
2 tablespoons chopped fresh ginger
2 teaspoons Cheryl's Hot Sauce, recipe follows
1 cup olive oil
Kosher salt
Freshly ground black pepper

Instructions:

Mix ingredients together in a bowl, season with salt and pepper, to taste. Add more hot sauce, if you desire.

Yield: about 6 cups

Dry Jerk Rub

Ingredients:

2 tablespoons ground allspice
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons brown sugar
1 1/2 tablespoons ground ginger
1 1/2 tablespoons garlic granules
1 tablespoon onion granules
1 tablespoon dry thyme
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves

Instructions:

Combine all ingredients in a bowl.
Yield: about 3/4 cup

Oysters Olivada (Seafood)

Posted Tuesday, August 26, 2003 by PAF-Recipes

Submitted by:
Jennifer

This is a great little appetizer that even people who are not enamored by oysters will love. The olive butter may be made up to 2 days in advance and refrigerated until ready to use.

Ingredients:

¼ cup,(4 tablespoons) unsalted butter, softened
2 teaspoon minced shallots
10 Greek olives, pits removed, finely diced
10 small green, pimento-stuffed cocktail olive, finely diced
1 medium-large clove garlic, minced
6 dashes Tabasco sauce
1 pint raw oysters (about 12 oysters) drained of any excess liquor

Serves: 4-6 appetizers

Cooking Instructions:

1. Move oven rack to second space from the top. Pre-heat broiler.
2. Stir all ingredients together, except for the oysters.
3. Rub a bit of the olive butter on the bottom and along the sides of a shallow, oven-safe dish, then place in oysters (they should be in just one layer, not overlapping).
4. Spread the remaining olive butter evenly over the oysters.
6. Broil for 10-15 minutes, until the oysters are bubbly and just done through.

*Serve with crusty bread for sopping up the pan juices.

For an interesting article about oysters please click here.

Basil Encrusted Sautéed Alaskan Halibut with asparagus, couscous, and (Seafood)

Posted Wednesday, July 16, 2003 by PAF-Recipes

(serves 4)

Ingredients:

4 7 oz Alaskan halibut filets
12 oz trimmed asparagus spears
8 oz julienne red and yellow peppers
1/3 (one-third) cup chopped basil
12 oz large Israeli or Lebanese couscous (cooked in citrus juices)
8 oz red and yellow pepper vinaigrette ( 3 ounces roasted peppers,
2 oz Champagne vinegar
3 oz olive oil; process until emulsified)
2 tablespoons mustard ( stone ground preferred)
3 oz olive oil
Salt and pepper to taste

Preparation:

Sauté asparagus and julienne peppers in pan with half of the oil until tender.
Set aside. Brush top of a halibut filet with mustard, and press basil into it.
In a medium hot sauté pan, pour in oil and place halibut with the basil-mustard side down. Cook 3 minutes. Flip over, turn heat to low and continue cooking for 4 to 5 minutes more.

Assembly - Fan out asparagus spears and peppers on base of plate. Top with couscous. Place halibut on couscous and drizzle vinaigrette around. Garnish with fresh basil leaves.

Seafood Risotto (Seafood)

Posted Tuesday, November 12, 2002 by PAF-Recipes

This dish is very easy to cook and you can also use the recipe as a base for cooking all kinds of risotto by simply replacing the seafood and clam/fish stock with vegetable or chicken.

Ingredients for 2 as main course:

3 tbsp butter
1 small onion, diced finely
2-4 garlic gloves, finely chopped
2 medium tomatoes, sliced into cubes
1/2 red pepper, sliced into small pieces
1 tbsp paprika
1 cup aborio/risotto rice
2 1/2 cups clam or fish stock
1 cup water as needed
1 boneless fish steak (salmon, trout, hake, cod, coley) cut into small pieces
1 cup shrimps
1 cup ocean pinks or just mixed seafood
1 tsp oregano
salt and pepper


How to cook:

Melt the butter, add the onion, paprika, peppers and tomatoes and cook for 2-3 minutes, then add the rice and stir so that the rice is coated with the butter. Then add the stock in 2-3 batches, stirring constantly as the rice absorbs the liquid. You do this so that the rice becomes mushly like a porridge which is typical for all risotto's.

After about 10-15 minutes (when the rice starts to get soft) add the seafood. Add water if needed, allowing the seafood to simmer for about 5 minutes. Finally, add the herbs and the garlic and season with salt and pepper.

Serve with fresh parmesan.

Smoked Salmon Quesadillas (Seafood)

Posted Sunday, September 1, 2002 by PAF-Recipes

Serves 8 as a starter

Ingredients:

1 cup cream cheese with chives
8 flour tortillas
8 ounces smoked salmon, coarsely chopped
1/4 teaspoon black pepper

How to prepare:

Spread the cream cheese evenly over 4 tortillas. Divide the salmon among the tortillas. Season with pepper. Top each portion with one tortilla, pressing gently. Heat a non-stick frying pan over medium heat and cook each quesadilla 2 minutes on each side.

Cut each quesadilla into six wedges. Serve 3 wedges per person, garnished with green salad leaves sprinkled with pesto, and of course a lemon wedge.

Smoked Mackerel Mouse (Seafood)

Posted Friday, December 14, 2001 by PAF-Recipes

Ingredients:

Serves 6
225g ‘ready to eat’ hot smoked mackerel fillets,skinned
115g (4oz) fromage frais
2 tsp creamed horseradish
1 tsp fresh chopped dill or parsley
pepper

How to prepare:

Roughly flake the fillets with a fork or wooden spoon. Mix in the remaining ingredients until well blended.
Serve with baked potatoes, as a filling for sandwiches or as a dip with bread sticks, crisps or chopped raw vegetables.

Salmon Burgers with Smoked Cheese (Seafood)

Posted Sunday, December 2, 2001 by PAF-Recipes

Serves 6

Ingredients
500-600 g skinless salmon
1/2 cup double cream
2 tablespoons cornstarch
2 tablespoons chopped shallots
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
6 sesame seed burger buns
250 g smoked cheese - Gouda, Farmer’s, or Jarlsberg cheese, cut into 6 slices
6 tablespoons pickle relish

How to prepare:
Cut salmon into small pieces. Use a blender or food processor to coarsely ground the salmon. In a mixing bowl mix together ground salmon, cream, cornstarch, shallots, chives, parsley, salt, and pepper until well blended.

Shape salmon mixture into six burgers. Place them on waxed paper, gently coat with oil, cover and refridgerate for 5 minutes.

Preheat grill and cook the burgers for 6 to 8 minutes or until well-done, turning once halfway through grilling time.

Arrange each burger on a bun, top with one slice of smoked cheese and 1 tablespoon of pickle relish. Serve with a salad.

Baked Fish'n'Herbs (Seafood)

Posted Wednesday, October 24, 2001 by PAF-Recipes

Ingredients:

1/4 cup butter, melted
1/2 cup cracker crumbs
2 tbsp grated parmesan
1 tbsp mixed herbs (oregano & basil & dill)
1 tsp crushed garlic
2 fish fillets (haddock, cod)

How to prepare:
In a bowl combine the crumbs, parmesan, oregano, basil and garlic, mix well. Put butter in a shallow dish, dip the fish in the butter, then coat with the herbs mixture.

Place fish in an oven dish and bake at 200C for 15-20 minutes. Serve with boiled potatoes and salad.

Seafood Bake (Seafood)

Posted Friday, October 19, 2001 by PAF-Recipes

Ingredients for 8:
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 cup butter
1 cup plain flour
450g/1lb fresh crabmeat
4 cups water
450g/1 lb shrimps
250g/half lb small scallops
250g/half lb haddock/cod filets cut into small pieces
3 cups milk
1 cup shredded mature Cheddar cheese
1 tbsp white vinegar
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
a dash of chilli sauce
1/2 cup grated Parmesan

How to prepare:
Crabmeat mixture
In a large frying pan melt 1/2 cup butter and saute the onion and the pepper and cook for about 5 minutes. Mix in 1/2 cup flour, and cook over medium heat for 10 minutes, stirring frequently, add the crabmeat, and remove from the stove.

Seafood Mixture
In a large saucepan, bring the water to a boil, add the shrimp, scallops and fish, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid.

In a saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour and cook stirring constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium, continue stirring and cook until the mixture has thickened. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper and chilli sauce.
Finally stir in cooked seafood and remove from the heat.

Bake
Preheat oven to 175C. Lightly grease a large baking dish. Press crabmeat mixture into the bottom of the prepared dish. Spoon the seafood mixture over the crabmeat, sprinkle with the Parmesan cheese and bake for 30 minutes or until lightly browned.

Serve hot with vegetables or salad.

Baked Fish (Seafood)

Posted Thursday, September 20, 2001 by PAF-Recipes

Ingredients
2 large sliced onions
salt and pepper
1 cup Olive Oil
4 medium size, diced tomatoes
chopped parsley
1 1/2 kg /3 lbs. white fish steaks or whole fish such as red mullet
1/2 cup White Wine

How to cook
Saute the onion in 1/2 cup oil, with the tomatoes, salt and pepper. Simmer for 10-15 minutes. Spread sauce evenly in baking dish. Place fish steaks or whole fish on top. Pour over wine and remaining oil. Sprinkle with salt and pepper and bake in a moderate oven (190C) for 35 to 40 minutes.
Before serving garnish with chopped parsley

Mussels or Shrimp in White Wine (Seafood)

Posted Thursday, September 20, 2001 by PAF-Recipes

Ingredients

1/4 cup Olive Oil
5-6 chopped Chives
1kg/2 lbs. steamed and peeled mussels/shrimps
1 cup White Wine
1 teaspoon Dijon Mustard
1/2 teaspoon Chilli Pepper
1 1/2 cups chopped parsley
1/2 cup fish stock or water
2-3 tablespoons juice Lemon
3/4 cup, crumbled Feta Cheese
salt

How to cook
In a deep frying pan, heat the olive oil and saute the chives for 2 minutes. Add the mussels or shrimps, and cook for 1 minute. Pour in the wine, and when it starts to boil, add the mustard, chili pepper, half the parsley, and the water or stock. Cook for about 3 minutes, then add the lemon juice, feta cheese, and the rest of the parsley. Do not stir, but shake the pan to distribute the ingredients evenly.

Remove from the heat, taste, and add salt if needed. Let cool to just warm, and serve.

This dish can be kept in the fridge for 2 to 3 days.

Shrimp Pasta Salad (Seafood)

Posted Friday, June 29, 2001 by PAF-Recipes

1/4 cup orange juice
1/4 cup white wine vinegar
1 tablespoon honey
2 teaspoons minced garlic
2 teaspoons black sesame seeds
1 teaspoon minced fresh ginger
1 teaspoon dry mustard
2 tablespoons olive oil
1 tablespoon sesame oil
12 ounces capellini or very thin spaghetti, cooked al dente and chilled
24 large raw shrimp, peeled
1 large red onion, sliced 1/4-inch thick
2 zucchini, sliced 1/2-inch thick
8 spring onions, trimmed
oil
18 cherry tomatoes, cut in half
Salt to taste
2 tablespoons chopped fresh dill

In small bowl, combine orange juice, vinegar, honey, garlic, sesame seeds, ginger, dry mustard. Gradually whisk in olive oil and sesame oil until well blended. Pour dressing over chilled capellini; toss to coat.

Thread shrimp on six 12-inch skewers. Toss shrimp, red onion slices, zucchini slices, and green onions in some oil. Grill vegetables 5 to 10 minutes or until crisp-tender, turning once halfway through grilling time. Grill shrimp 4 to 5 minutes or until pink, turning once halfway through grilling time.

Remove skewers and vegetables from grill. Separate red onion into rings; slice green onions diagonally. Combine pasta, shrimp, red and green onions, zucchini, and tomatoes. Toss well. Season with salt to taste. Sprinkle with dill weed. Serve immediately.

Makes 6 servings.

Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.

Salmon Fillets with rice and vegetables (Seafood)

Posted Wednesday, May 30, 2001 by PAF-Recipes

Ingredients for 4:
1 medium onion (chopped)
3 garlic cloves (minced or chopped)
3 medium tomatoes (chopped)
200 gr mushrooms (sliced)
3 tbsp chopped fresh dill
the juice of 1/2 a lemon
salt and pepper to season
2 cups cooked rice (brown or white)
4 salmon fillets
frying oil
olive oil to brush on the fillets

How to cook:
Heat little oil in a non stick frying pan and saute the onion, garlic, tomatoes and mushrooms for 2-3 minutes. Add the lemon juice and fresh dill and remove from the heat. Season.
Grease an oven proof dish with little oil, spread the cooked rice over the bottom, arrange the salmon fillets on top, brush with olive oil, cover with kitchen foil and bake for about 20 minutes in a preheated oven (200C). Remove the foil and cook for further 5-10 minutes until the fillets are nicely browned. Arrange the sauteed vegetables over the fillets and keep warm until you serve.

Cajun Shrimps (Seafood)

Posted Wednesday, May 30, 2001 by PAF-Recipes

Ingredients:
1/2 kg extra large shrimps, peeled
1 tbsp fresh lime juice
1 tbsp chopped garlic (2-3 cloves)
1/2 tsp onion powder
1/4 tsp thyme
1/4 tsp salt
1/4 tsp red pepper
1/2 tsp ground black pepper
Lime wedges to garnish

How to cook:
Put the lime juice in a bowl, add the shrimps and mix well. In a separate bowl mix the spices, sprinkle over the shrimps and toss to coat well. Best leave for about 30 minutes, but you can cook straight away. Heat a little oil in a large frying pan, and fry the shrimps for 3-5 minutes until cooked. Arrange onto a serving dish and garnish with lime wedges. Delicious warm or cold.

Stuffed Mackerel (Seafood)

Posted Sunday, May 27, 2001 by PAF-Recipes

Ingredients for 2

2 portions of cleaned mackerels,
salt & pepper,
3 mushrooms,
3 spring onions,
1 celery stick,
half a red pepper,
2 tbs. of breadcrumbs,
1 tbs. oil plus extra for brushing on

How to cook:
Wash and dry the mackerel after taking the main bone out. In a pan heat the oil, add the chopped onions, mushrooms, peppers, celery stick, season with salt and pepper. Cook for 5 minutes, then add the bread crumbs, cook for another minute and take off the hob. Stuff the mackerels and use a cocktail stick to hold it together. Brush with little oil and cook in a preheated oven (200C) for about 20-30 minutes. Serve with potatoes and salad or your favourite vegetables.

Creamy Mustard Salmon (Seafood)

Posted Sunday, May 27, 2001 by PAF-Recipes

Ingredients for 2

2 portions of salmon steaks,
4-5 mushrooms,
wholegrain pepper mustard,
small packet of double cream,
salt & pepper.

How to cook:
Wash and dry the salmon. Season with salt and pepper. Arrange in an ovenproof dish with the sliced mushrooms. Mix 2 tbs. mustard with the cream and pour over salmon and mushrooms. Cook in a preheated (200C) oven for about 20 minutes. Serve with boiled potatoes and a salad.

Seafood Pasta - very easy to do (Seafood)

Posted Sunday, May 27, 2001 by PAF-Recipes

If you don't like shrimps you can simply add more fish.
Ingredients for 2-3

80-100 gr. shrimps,
a portion of fish (coley, haddock, salmon, cod),
2 garlic cloves (chopped),
2-3 mushrooms,
3 tbs. of soft cheese,
1 tbs. of oil or butter,
a small jar of tomato & basil pasta sauce,
your favourite pasta,
salt & pepper, chopped parsley.

How to cook: Heat the oil or butter in a pan, add the chopped garlic and cook for a minute, add the shrimps and fish (cut in small pieces), season with salt and pepper. In 2-3 minutes, add the mushrooms (chopped finely), cook for a further minute, add the soft cheese or you could use cream instead, when the cheese has melted into a creamy sauce add the tomato sauce. Cook for a further 5 minutes. Sprinkle the parsley and take off the hob. Mix with your favourite cooked pasta, serve and enjoy.

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